Ada’s Catering
Little Gems Salad – Bradley’s Caesar, Croutons, Chili Oil
Market Salad – Spicy Greens, Peaches, Hazelnuts, Ricotta
Margherita Pizza – Local Mozzarella, Bianco Tomatoes, Basil
Peach & Prosciutto Pie – Pesto, Arugula, Smoked Mozzarella
Veggie Pie – Green Asparagus, Peas, Salted Zucchini, Pesto
Polenta – Fried Brussels Sprouts, Agrodolce, Pine Nuts / Housemade Sourdough / Polpette – Tomato Sugo
Radiatorre – Black Garlic, Lemon, Cream, Toasted Breadcrumbs / Rigatoni – Short Rib, Tomato, Garlic, Ricotta Salata
Salted Chocolate Chip Cookie
Rocky Road Cookie
Peanut Butter Cookie
Sugar Cookie
Oatmeal Raisin Cookie
Caramel Pretzel Cookie
Opened in late May as James Trees’ follow-up to Esther’s Kitchen, it was Thursday afternoon that Ada’s Chef de Cuisine Dylan Jobsz and assistant Becca Rose Alford arrived early for setup, a situation not unlike previous #supportlocal lunches where everything from actual plates and silverware was included at a very fair price for such impressive Food and service.
Porting Pizza boxes suggesting “You Deserve The Best,” a meal at Ada’s Restaurant in the middle of June showing their Cuisine equally innovative and well crafted as Esther’s, it was immediately at 11:30am that the finishing touches were added to Salad’s and Pastas, staff filing in with looks of surprise while the speaker marveled that she had “never seen a spread like this.”
Slowly gathering steam at Tivoli Village, a look at the menu already revealing esoteric items like Salt Cod replaced by Peaches and Prosciutto, it was beginning with this seasonal Pie that taste buds were tantalized, the “Market Salad” featuring Fruit amidst crisp Greens also very nice with a creamy-crunchy contrast added by Nuts and Ricotta.
Specifically requesting a few items for guests with dietary restrictions, Caesar-esque Gem Salad brightened by a touch of Chili Oil going over well while Ada’s Veggie Pie unfortunately traveled poorly and was beset with moisture, it was with most slices of Margherita gone that diners marveled at Ada’s take on Polenta, the house-ground Cornmeal extra creamy and good on its own, but better mixed with fried Brussels Sprouts slicked by Vinegar and Sugar.
Never forgetting the Meatballs, twenty-five Orbs cooked slowly in Tomato Sauce gone by day’s end, it was with plenty of Dylan’s Housemade Sourdough that Sauce was sopped up, first the Sugo and then anything remaining from the Short Rib Rigatoni.
Saving room for an extra scoop of Radiatorre, still Ada’s or Esther’s most surprising Pasta given its subtlety despite such potent ingredients, it was as a result of others counting calories that one of each Cookie was tasted, the Caramel Pretzel still best thanks to a housemade square of Butter, Cream and Sugar melted across the top, though not far behind are those comprised of Oatmeal and Dried Fruits, Peanut Butter or Dark Chocolate and Marshmallow.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, both Esther’s Kitchen and now Ada’s live by the phrase “Whatever you do, Be the best!” and in terms of customer service as well as quality of cuisine served off-site one would be challenged to name anyone doing it better in Las Vegas.
RECOMMENDED: Peach & Prosciutto Pie, Polenta, Polpette, Radiatorre, Caramel Pretzel Cookie, Oatmeal Cookie, Peanut Butter Cookie.
AVOID: Many have said Pizza changes as soon as it goes in a box, and in the case of Ada’s Veggie Pie it is recommended to try it at the Restaurant in Tivoli Village instead of off-site.
TIP: Open 11a to 11p daily with most convenient access to Suite 120 offered by underground parking and the second escalator/elevator from the Rampart entrance. Reservations offered from 4:00pm to 10:30pm via Opentable. Click the website link for Catering options.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.adaslv.com
