Hexx Kitchen + Bar
HeXx Hot Chocolate
Alexxa – Cruzan Rum, White Cranberry, Pitaya Puree, Fresh Lemon
Fruit Plate – Banana Nut Muffins, Dragon Fruit, Kiwi, Passion Fruit, Raspberries, Blackberries, Blueberries, Apples, Papaya, Banana, Pineapple, Strawberries
Pork Belly Waffle Benedict – Creamy Hollandiase, Butter Poached Lobster, Poached Egg
Hexx Burger – American Cheese, Fried Onions, Bacon, White Chocolate Bun, Pickles, French Fries
Carrot Cake Pancakes – Cream Cheese Icing, Raisins, Pecans, Maple Syrup
Johnny Cakes – Corn, Candied Bacon, Maple Butter, Jalapeno Maple Syrup
Cinnaroll Waffle – Cream Cheese Frosting, Cinnamon, Sugar
Brown Cow – Single Origin Chocolate Sauce, Root Beer, Venezuela Chocolate Ice Cream
Butterscotch Creme Brulee – Butterscotch Custard, Berries, Cacao Nib Cookie Crumble
Venezuelan Milk Chocolate Cheesecake – Peanut Butter Caramel, Oreo Crust, Caramel Popcorn
Banana Split Sundae – Roasted Banana, Banana Ice Cream, Vanilla Ice Cream, Chocolate Sauce, Strawberry Puree, Pineapple Puree, Whipped Cream, Cherry
Again running at a breakneck 24/7 pace, pool and convention season already in session and getting busier by the day, HeXx Kitchen + Bar at Paris has seen a lot of changes in recent months, the return of Pastry Chef Carol Garcia from maternity leave plus Matt Piekarski’s continuous pursuit of the World’s best Bean-to-Bar Chocolate already making the Strip-side hot spot a place worth checking out, and now even moreso thanks to the added talent of former Inyo Chef Gregg Fortunato and Carlos Buscaglia of Due Forni fame.
Still as busy as ever, the 1000+ covers each Saturday and Sunday managed carefully by Ari Stotland and a team of young women and men who outperform many of Las Vegas Boulevard’s more ‘formal’ or ‘fancy’ places despite a clientele that ranges from Midwestern families who balk at a $15 Cheeseburger to heavily inebriated bachelorette parties chugging fish-bowls of bubbling mixed-drinks, it was as a party of four adults and one child that a spacious six-top was occupied on the shaded patio just past 10:30am on the Sunday after Easter, a reservation for such highly recommended for those who’d prefer not spend thirty or more minutes waiting in line.
Greeted, as always, by a smiling Mr. Stotland, a young male waiter following up quickly to take drink orders and field any questions, it was perhaps five minutes later that Water, Coffee, two Lattes and a pair of smooth Hot Chocolates were delivered, the menu at this point pretty familiar save for a few small changes, though much more is promised in the coming months.
Starting off with the Peppermill inspired Fruit Plate, a HeXx standby featuring roughly a dozen Farmer’s Market selections alongside freshly baked Banana Muffins that only seem to get lighter and more moist with each visit, it was with a brief visit from Chef Buscaglia that the off-menu special Pork Belly Benedict was presented, a thick slab of braised Meat with a fatty center resting between two Waffle segments and a poached Egg plus a half-pound of Butter-poached Lobster.
Never ashamed to make a special request for the retired Carrot Cake Pancakes, arguably the fluffiest stack in the city and all the better with Candied Pecans and a big dollop of Cream Cheese Icing, it was at the suggestion of two first-time visitors that the famous Cinnaroll Waffle was additionally brought forth, the texture somewhere between Belgian and Liege thanks to the buttery Dough cooked in hot Iron and equally well suited for the aforementioned sweet and tangy topping.
Catering to a need for savories with two more menu items, the Cornmeal Johnny Cakes requested as “the one with Bacon and Hot Syrup” by a youngster remembering his HeXx experience some seven months prior, both these and the newly retooled “HeXx Burger” with fried Onions and a Bun tinged in White Chocolate would stand up well to mixed palates, the patty on the later a little overcooked by some standards but much to the liking of those who’d prefer not see any pink at the center.
Never the sort pass on Dessert at a place of this nature, the seasonal Alexxa Cocktail a perfect summertime drink for sipping while the HeXx Chocolate and locally-crafted Root Beer Brown Cow was an unexpectedly enjoyable treat, those looking for something light would be well advised to check out one of the Strip’s most interesting Crème Brulees made with a Butterscotch base and bitter-sweet Cocoa Nibs while those looking for something more Cocoa-centric should not miss a Chocolate Cheesecake that eats far lighter than it’s ingredients suggest, the exact opposite true of an enormous Banana Split “made for sharing with the table…” if one just so happens to be dining with about ten friends.
FIVE STARS: Already excellent under the leadership of Chefs Piekarski, Garcia and Silverman, the added talents of Gregg Fortunato and Carlos Buscaglia almost an embarrassment of riches for a place that seems to target the low-to-middle-range of Las Vegas Boulevard dining, Hexx Kitchen + Bar seems poised for big things in the coming months…not that the food wasn’t already punching well above its weight class while the world-renowned Chocolate Program remains one of Sin City’s truly hidden gems.
RECOMMENDED: Johnny Cakes, Cinnaroll Waffle, Butterscotch Crème Brulee. Pork Belly Benedict and Carrot Cake Pancake (if you can get them.)
AVOID: At a high volume place like this, those sensitive to Burger temperatures would be well advised to ask for theirs cooked to order as opposed to just trusting the wait-staff.
TIP: Now 24/7 once again after a few brief months of late weeknights off during the slow season.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.