Unicorn Hot Chocolate – Marshmallows, Whipped Cream, Cotton Candy, Glitter
Pastry Basket – Butter Croissant, Ham and Cheese Croissant, Madeline, Dark Chocolate Muffin, Vegan Lemon Cranberry Muffin, Fruity Pebbles Scone, Lemon Macaron, Chocolate Macaron, Pistachio Macaron
Ham and Cheese Croissant
Dark Chocolate Muffin
Vegan Lemon Cranberry Muffin
Fruity Pebbles Scone
Lemon Macaron, Chocolate Macaron, Pistachio Macaron
Biscuit and Huckleberry Jam
Biscuit and Chipotle Gravy
Merlot and Huckleberry – Housemade Yogurt, Strawberries, Blackberries, Merlot-Huckleberry Sauce
Chilaquiles – Tortilla Chips, Oaxaca Red Sauce, Smoked Pork, Oaxaca Cheese, Scrambled Eggs, Beans, Crema
Chicken and Waffle – Buttermilk Fried Boneless Chicken, Mac & Cheese Waffle, Spiced Maple Syrup
Birthday Pancakes – Vanilla Cream, Strawberries, Blueberries, Sprinkles, Powdered Sugar, Whip
Croque Madame – Country Ham, Gruyere Cheese, Savory Cream, Challah Bread, Sunnyside Egg, Greens
Honey Toast – Local Honey, Brie Cheese, Challah Bread, Macerated Berries, Micro-Spearmint
Just over seven months old, and continuously making seasonal tweaks to a menu that targets all ages plus a variety of tastes, it was as a group of three that an elevator was ascended to The Stove, Chef Antonio Nunez present at the pass around 9:15am but soon joining his team in the kitchen as business nearly tripled minutes past ten o’clock.
Found on the second floor of 11261 South Eastern Avenue in Henderson, the former home of Firefly followed by Standard & Pour now serving from 7:00am daily, it was after perusing the day’s Pastries that seats were taken – a full view of the dining room in one direction and mountains beyond the Strip through windows facing the other way.
Offering everything from “American Traditions” to “World Travels” with several sections between it was soon with Coffee and Water poured that The Stove’s Unicorn Hot Chocolate was presented to one guest, the creation now crowned with Cotton Candy and undoubtedly targeting those with a sweet tooth or affinity for Instagram thanks to a Chocolate rim, thick Marshmallows and even Edible Glitter on top.
Onward to more serious things, Pastries now produced in-house by Nunez and a staff member working their way up the ranks, guests that once had to make hard decisions are now offered the choice of a Basket that may come with any number of items including dainty Macarons or oversized Madeliness, all of them good but the highlights on this particular Saturday a molten-centered Dark Chocolate Muffin and another that was Vegan and stuffed with Raspberries as well as Cranberries plus a touch of Lemon.
Told by Chef Nunez that people are “obsessed” with The Stove’s Chipotle Gravy it was for just $6 that a griddled Biscuit came swimming in a skillet of medium-spicy cream, the texture not chunky like most Southern preparations but not thin either and truly delicious with a bright linger of Paprika plus what may be Cloves or Cinnamon.
Adding a second Biscuit with Jam for $3, half slathered in housemade Huckleberry Compote and the rest used to sop up residual Gravy, Huckleberry would also be prominently featured atop thick Yogurt and Berries, the extra-tangy base balanced by a bit of Wine and its overall effect a nice way to cool or refresh the palate between bites of Nunez’s city-best Chilaquiles made with Tortilla Strips that don’t get soggy plus smoky Red Sauce, shredded Pork and satin-smooth Black Beans.
Disregarding portion sizes, several of The Stove’s Entrees easily sharable despite prices ranging $14-15, it was for a trio of guests that four were requested, otherwise ubiquitous Chicken & Waffles here given character by spicy Syrup plus griddled Pasta and Cheddar while a Croque Madame offered with “Savory Cream” maybe not exactly Mornay, but seriously delicious though purists may also bicker that the Toast is thicker than it ought to be.
Ending sweet, one opening-day item and the other brand new, it is in the same vein as Unicorn Hot Chocolate that The Stove’s fluffy Flapjacks come topped in housemade Vanilla Cream and studded with Sprinkles, the addition of Noble Syrup left to the diner’s discretion (yes, and Vanilla over Bourbon in this case) while Winter’s “Honey Toast” is not what Spring Mountain Road regulars might expect, but instead cheffed-up by lightly caramelizing Bread around the edges before adding Brie, mixed Berries and just a bit of Mint.
FIVE STARS: While there isn’t a Chef in town who will say Henderson is a safe bet for progressive Cuisine it is by way of small adjustments, quality ingredients and genuine hospitality that Chefs Nunez and Commings have steadily generated a crowd since opening, each menu a little better than the last while the atmosphere and diversity of options creates a place accessible to all.
RECOMMENDED: Dark Chocolate Muffin, Vegan Lemon Cranberry Muffin, Biscuit and Chipotle Gravy, Chilaquiles, Croque Madame, Honey Toast.
AVOID: N/A, though the online menu is notably a bit out-of-date (accurate per photos above.)
TIP: 7a-3p Monday through Thursday and until four o’clock Friday, Saturday and Sunday. Those wishing to avoid a wait should show up before 9:30am or check-in by phone or online using TablesReady.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.