Simply Inspirational
Evan Glusman and Constantin Alexander write the next chapter on Italian dining in Las Vegas
By Stacey Gualandi / Photo by Eugene Dela Cruz
Bramàre opened nine months ago, yet it is still in the honeymoon phase.
The Italian-inspired restaurant and cocktail bar, developed and designed by Batch Hospitality’s Evan Glusman and Constantin Alexander—the duo behind Table 34 and the upcoming Harvest and Vine—has found its audience while garnering accolades.
Las Vegas Weekly named it one of their “favorite new restaurants in 2024,” while Eater included it on the “38 Essential Restaurants in Las Vegas” list.
“We never expected in a million years to get on that list,” Alexander says. “We knew when we opened the restaurant that it would be a unique take on Italian cuisine. People will ask us, ‘What are you similar to in town?’ And we say, ‘Well, nothing really.’”
Bramàre found a home in The Collective, an elevated enclave for night owls on Paradise Road, just minutes from the Strip.
“Las Vegas needs Bramàre because it brings a high-level dining experience that locals would typically have to visit a Strip property to find,” says Glusman, who is also the operating manager of the iconic Las Vegas mainstay Piero’s Italian Cuisine. “While there are several amazing off-Strip restaurants, Piero’s being one of them, Bramàre offers something different and exudes the late-night sex appeal you will find in New York City.”
Bramàre—pronounced brah-MAR-ay, like the song “Volare”—serves food until 1 a.m. and drinks until 2 a.m. (There is some flexibility!). With its black and gold decor, smooth music and minimalist lighting, there’s no question it’s bringing sexy back.
“We named the restaurant Bramàre because it means to crave, and that’s a perfect description of the Italian flavors and ingredients on our menu, as well as our handcrafted cocktails,” Glusman says.
Alexander, of Hakkasan fame, created the inventive yet sensible cocktail list (Espresso Martini all the way!). Executive Chef Joe Valdez III’s menu already has several standouts, including The Toast, an Italian grilled cheese; the non-greasy, gluten-free fried mushroom dish Funghi Fritti; the Speziata Pizza, capitalizing on the current hot-honey craze; and the Iberico Pork Secreto.
“I’ve had other chefs from restaurants who specialize in Spanish and Mediterranean food, and they say it’s the best Secreto they’ve had,” Alexander boasts.
On the other hand, the Grilled Broccolini was a big surprise.
“We knew it was good, but people gravitate towards that dish and go gaga over it,” Alexander says. “We get a ton of requests for the full recipe; we give a general idea, but we don’t give out full recipes.”
Now, the owners are shifting their attention to the delicate balance between curious customers and cautious ones.
“Our menu might have been a little too adventurous when we first opened, but people who are adventurous understand it and appreciate it,” Alexander says. “But sometimes you need to have some things that are a little more relatable for people. Evan and I have dreams and sometimes we have to alter our dreams a little, whether adding meatballs to the menu or making things a little easier to understand.”
Since their first meeting three years ago, Glusman and Alexander have found that they share the same philosophy on the ideal restaurant experience.
As a restaurant group, their vision is to expand the dining scene for local restaurants. They are not a big company and admit they’re “just a couple of dudes with a dream.”
“When you go out to eat, you should want for nothing. It’s our job to give you that experience where every detail is taken care of, so all you have to do is enjoy,” Glusman says. “Constantin and I have several strengths that complement each other—I love design, while he’s an amazing operator. This isn’t our first restaurant and won’t be our last.”
“Evan and I just work well together,” Alexander adds. “At the end of the day, we care about the product. We have a vision for Batch Hospitality as a company and it’s important that we keep working hard.”
As Glusman says, the Las Vegas culinary landscape continues to move “beyond the one-dimensional restaurants of the past.”
“We are incorporating and blending multiple elements and nuances into a dynamic experience,” Glusman says. “It’s more than a meal; it’s the vibes, food, cocktails, hospitality and service. You have to engage all the senses.”
Now, if only customers could just pronounce “Bramàre” correctly.
When it comes to getting the name right, it may take a little more time. After all, the night is still young.
“We’re resigned to the fact that we will spend the next 15 years dealing with people who will pronounce it wrong,” Alexander jokes. “It’s just a part of the charm, I guess.” bramare.com