In 2006, chef Anthony Meidenbauer partnered with hospitality entrepreneur Billy Richardson to form Block 16 Hospitality in Las Vegas. Now with a portfolio eight brands across soon-to-be 11 locations, the group has staked its claim as one of the premier purveyors of casual yet still upscale restaurant offerings in Las Vegas and Southern California. Here, the company’s corporate executive chef and director of culinary operations talks his childhood filled with Christmas cookies, how design impacts the way guests experience cuisine, and Block 16’s “everyman food.”
How did you become a chef? What is your culinary background?
I always had interest in cooking as a young boy. Watching family members cook and helping for large holiday feasts was more enjoyable for me then getting gifts for that holiday. All of the jobs I ever had were in restaurants, and I really enjoyed that line of work. I started my secondary education going toward the medical field, but quickly changed to a culinary arts program at the local community college, then pursued my bachelor’s degree in hospitality administration.
What is your earliest food memory?
Baking Christmas cookies with my grandmother. Coming from an Italian-German family background, Christmas cookies were a big deal!
A bar in the Barrymore (Las Vegas) by 1027 Design Management.
How did Block 16 Hospitality get started? How many restaurants do you currently have in your portfolio?
I met [my partner] Billy Richardson while I was working as a chef at Mandalay Bay. His family was very involved in the operations and development of the Mandalay Resort Group, so he would stop in a lot and we talked about food all the time. We became friends and talked about doing our own thing, creating the food and restaurant experience that we both liked. Fast forward a few years when an opportunity arose we couldn’t pass up, and we stepped out from what we were doing, and Block 16 Hospitality was born. It took almost two years to get our first venue opened (LBS Burger Joint at the Red Rock resort) and it’s been a whirlwind ever since. We currently have eight restaurant venues and three more in development phases.
Why did you leave New York to move to the West Coast? What about the food scene out West attracted you?
I left in 2001. I had been coming to Vegas for years as I had family here. At the time, Vegas was making a switch from the all-you-can-eat buffets to a fine dining epicenter where all the top chefs in the world were opening restaurants, so it was an easy decision to go.
You make food that people love—hot dogs, burgers, pizza—but isn’t often seen as high-concept. How do you ensure your food is something different and upscale? Why are drawn to this type of food?
I like to refer to what we do as ‘everyman food.’ You can only go out and eat the high end stuff once a month or so, but what I like doing is making food that you crave and want to eat on a regular basis. There are no gimmicks or tricks, the key is sourcing the best ingredients for what you’re doing and preparing these great ingredients properly. I like to put fun twists on items that keep the diner engaged and excited to try different things.
The front dining room at Holstein’s (Las Vegas) by Celano Design Studio
What makes a great burger?
The key to a great burger is all about the meat. I prefer to use all-natural meat, free from hormones, antibiotics, and steroids—you know, meat the way it was 50-plus years ago!
Why is design important when creating a food/restaurant concept?
The design is the first thing that a guest experiences. Before the food, drink, or service, they experience the look and feel of the space, and you have to start on a high note.
How does design impact your food offerings and vice versa?
I think the two should always coincide. Rustic spaces need rustic food, sleek spaces need sleek food. The flavors don’t usually translate, but how they are presented is definitely impacted by the design of the space.
The dining room at Flour & Barley (San Diego), designed by 1027 Design Management.
Tell us about Flour & Barley in San Diego and the South Coast Plaza Holstein’s in Costa Mesa.
Holsteins Orange County just opened in September, with burgers and beer at the core, but we have fun street food appetizers and beer-infused entrees. Flour & Barley is slated to open at the end of November and is all about pizza and beer, and the San Diego proximity to amazing farms and breweries alike. We have the luxury of having amazing beers readily available as well as great farm fresh produce, and this will be the forefront of the food and drink offerings.
What are the design elements?
At Holstein’s, the mahogany wood dining room and bar casements are the central focal points, with a structural steel ceiling, decorative accents, and colorful pop art created specifically for the space. Flour & Barley is in a historic building, so we are pulling a lot from the old architecture.
Why is San Diego an interesting food destination?
It’s a relaxed culture but the people love great food and great beer—and so do we. I think Flour & Barley is a great fit.
A bar in Public House (Las Vegas) by Celano Design Studio.
Who is your chef mentor?
Alfonso Cuomo. I worked for him when I was young. He wasn’t a celebrity chef or anything, but he taught me to take pride in my work and how to treat people.
