Endo Edibles

Naxos

Aged Tequila Espresso Martini

Dips & Spreads – Beet Hummus, Whipped Feta, Tzatziki

Shakshuka – Poached Eggs, Tomato & Eggplant Sauce, Feta Crumbles, Fresh Pita

Lemon Tiganites – Lemon Poppy-Seed Pancakes, Yogurt-Whipped Cream, Berries, Lemon Zest

Melomakarona Waffle – Greek Spices, Orange Butter, Candied Walnuts

Zucchini & Eggplant Chips – Tzatziki

Saganaki – Kasseri Cheese, Honey, Lemon

Lamb Chops – Mint Yogurt, Sumac Onions

Royal Dorade – Lemon, Olive Oil

Spanakorizo – Spinach Rice

Roasted Sweet Potatoes – Za’atar, Yogurt, Pomegranate

Espresso

Baklava Cheesecake – Pistachio Phyllo, Strawberry Sorbet

Cookies & Bites – Almond Orange, Lemon Butter, Chocolate Tahini

Spiced Walnut Date Cake – Vanilla Ice Cream, Caramel, Candied Walnuts

Homemade Froyo – Pistachio, Baklava Crumble

A concept from Tao Group owner Lou Abin and Lotus of Siam’s parent Bua Food Group, Naxos Taverna at Red Rock Casino Resort Spa suggests “approachable Mediterranean Seafood-focused cuisine cooked from the soul.”

Fronted by Kallisto Oyster Bar and bathed in blue, an airy dining room of light woods espousing the Island from which it takes its name, Naxos’ menu comes from Chef Mark Andelbradt and ranges widely from traditional Greek recipes to Steaks or Salmon targeting tourists and Summerlin soccer moms.

Offering whole Fish shown on ice, plus fresh Pita baked in an open kitchen, no meal at Naxos should begin without “Dips, Spreads Breads,” $33 yielding three choices from which Tzatziki, Whipped Feta and Beet Hummus are all well-executed in sharable portions.

Inspired by the taverns of Greece, though oddly using Turkey’s Nazar Boncuk in marketing, a good majority of Naxos Wine and Spirits derive from the Islands while Brunch items range from exceptional Shakshuka and Tiganites-inspired Pancakes to a forgettable spiced Waffle.

Not forgetting Saganaki balanced by Port Wine and Lemon Thyme, so compelling a four-top should consider ordering two, market Fish come in a variety of sizes and preparations with the nicely roasted Dorade shining without any additions.

Rare to find a Restaurant in Las Vegas executing Vegetables at this level, both Sweet Potatoes with Za’atar Yogurt and an Eggplant Stack appetizer, Naxos’ Dessert menu offers surprises including swirled Froyo mixing Ricotta Cheese with Olive Oil, Baklava “Cheesecake” and two-bite Cookies.

www.naxosredrock.com