For Esther’s Kitchen general manager Keith Bracewell, working in hospitality has been a natural adjunct to his career in music. The Baytown, Texas, native spent his early years focused on music, studying audio engineering at San Jacinto College. Working in the Houston restaurant industry afforded the aspiring heavy metal musician the flexibility to schedule gigs while also paying the bills.
In the years since, Bracewell has lived in several cities, from Austin to L.A. and San Francisco, playing rock music and trying his hand at acting and modeling, and all the while building his chops in the restaurant biz, with managing gigs at House of Blues and other venues.
About three years ago, he decided to move to Vegas, and was hired at chef James Trees’ hot Arts District restaurant, an eatery that serves up fresh Italian cuisine. Since then, he has worked in several positions and moved up to general manager. In that role, Bracewell oversees everything from cocktails to customer service. “Our big thing is that we’re service-oriented—with James, it’s just putting people first,” he says.
During the pandemic, Bracewell saw that firsthand, as Trees fed his staff even while the restaurant was closed. Like Bracewell, much of the staff has other pursuits such as art or music, so that support was invaluable.
And that spirit of community is something Bracewell tries to make sure is evident at Esther’s, where employees at surrounding businesses are as well known to him as his own staff. During lunch recently, Bracewell stopped to chat with a set of regular customers.
He says, “Taking care of people really is the main thing, making people feel comfortable… It’s a very communal, family-oriented place. People come in sometimes three or four times a week. It’s amazing. I’ve met some of my best friends here.”
The Magician’s Assistant
If you’re a mezcal fan, The Magician’s Assistant will engage your senses in more ways than one. This take on a Black Manhattan is concocted with 400 Conejos mezcal, Cynar amaro and sweet vermouth with a blackberry garnish—and is served in a glass that’s been inverted over smoking rosemary. It’s a fragrant, tasty, smoky drink that encourages slow sipping. Each season, the restaurant introduces a new cocktail menu, a process that, Bracewell says, allows the bar staff to be creative.
Benefit
At lunch, order radiatore pasta with black garlic, lemon, cream and chives—it’s not available for dinner!
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