Rum-Glazed Pineapple and Toasted Coconut Scone
Smashed Avocado Toast – Grilled Ciabatta, Roasted Red Peppers, Sunflower Seed Pesto, Microgreens, Poached Egg
Crispy Avocado Tacos – Cilantro-Black Bean Puree, Crispy Avocado, Pico de Gallo, Lime Crema, Cilantro
Pork Carnitas Omelet – Eggs, Slow Braised Pork, Tomatillo-Avocado Salsa, Cotija Cheese, Heirloom Tomatoes, Lime Crema, Cilantro
Birthday Cake Pancakes – Buttermilk Short Stack, Cream Cheese Frosting, Sprinkles
Chilaquiles – Corn Tortillas, New Mexican Chile Sauce, Black Beans, Lime Crema, Pico de Gallo, Cilantro, Chorizo, Sunnyside Egg
Chorizo Poblano Omelet –Eggs, Fire Roasted Poblanos, Pepperjack Cheese, Chipotle Bechamel
Banana Walnut Nutella Muffin
Gluten Free Vegan Oatmeal Chocolate Chip Cookie
Salted Caramel Chocolate Chip Cookie
Black & White Cookie
To suggest CRAFTkitchen’s success was predictable would be an absurd claim, the simple fact that Bread & Butter had failed in the same space while residents of Henderson continually flocked to chains just one reason amongst many, yet from the very first time Jaret Blinn described his concept there seemed to be something different about this place and another packed house on Saturday morning continued to tell that tale.
At this point an anchor to its Strip-Mall on South Eastern Avenue, a location that friends from the Midwest joked reminded them of “places you don’t want to go” back home, it was alongside two others that a seat was taken on a day with Chef Blinn away being a Father and Coach, though nothing about the visit indicated anything amiss with every plate beautifully presented and service continually setting a standard that similar eateries should aspire to attain.
After thirteen visits something of a regular and ardent supporter of the space despite an hour round-trip from home, the familiar staff and inspired menu more than justifying the effort to pass by several other breakfast spots en route, it was shortly after seating that Coffee was filled for the first of several cups, four Pastries to follow highlighted by Beth Ryan-Small’s Tropical Scone and Jaret’s Blackberry Pop Tart plus a fluffy and oilless Apple Fritter that outperforms any other in town.
Noting the new Vegan Cinnabun alongside an entire menu of animal-free fare, the difference between this Pastry and CRAFTkitchen’s traditional Cinnamon Roll barely perceptible save for the size and lack of Cream Cheese Frosting, it was hot on the heels of piping hot Monkey Bread gooey with Cinnamon Sugar that two items featuring Avocado arrived, the ubiquitous Toast better here than elsewhere as a result of Bread baked on-site plus Sunflower Seed Pesto while Tortillas filled with fried slices reminisced of the famous version served at Torchy’s in Austin.
Transitioning next to two Omelets, others at the table not quite as Carb-centric in their dining plans, it was alongside CRAFTkitchen’s daily Carnitas version that a weekly special stuffed with housemade Chorizo and roasted Poblanos was delivered, the heat lent a hint of smoke by way of Chipotle Cream Sauce studded with more spicy Sausage while the pulled Pork made another appearance later atop crispy Corn Chips as part of Chilaquiles one would be hard pressed to say weren’t as good as those found at some of Mexico City’s most famous spots.
Making one special request mid-week, Chef Blinn happily agreeing to help a guest celebrate in style, it was with a fluffy stack of five Birthday Cake Pancakes available to all as part of the ever-changing Brunch that the meal came to a conclusion…though in actuality the indulgence ended several hours later with three Cookies and one Muffin from the pastry case, two old favorites as good as ever while the Banana Muffin with Nutella was better this time, though not quite as impressive as the Gluten Free Vegan Oatmeal Chocolate Chip Cookie that tastes indistinguishable from those made with Eggs, Flour and Butter.
FIVE STARS: Still not slowing down after two years, both the daily menu and weekend brunch in a continuous state of change aside from a few signatures, CRAFTkitchen remains a standard-bearer for how to do Breakfast right and the whole Valley should hope it remains a trend-setter for many years to come.
RECOMMENDED: Apple Fritter, Rum-Glazed Pineapple and Toasted Coconut Scone, CK Monkeybread, Crispy Avocado Tacos, Chilaquiles, Chorizo Poblano Omelet, Gluten Free Vegan Oatmeal Chocolate Chip Cookie, Salted Caramel Chocolate Chip Cookie.
TIP: On 4/8/18 CRAFTkitchen will be hosting a collaboration dinner featuring Jaret Blinn and Ramir Bolanos DeCastro of Yonaka. Visit https://www.craftkitchenlv.com/pop-up-dinner for details.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.