7th & Carson
Downtown Buzz – Tanqueray Gin, Local Honey, Lemon
Grilled Cauliflower Steak – Yellow Beans, Green Beans, Melted Shallots, Charred Lemon, Romesco
“Stove Top” Turkey Meatballs – Sweet Potato, Cranberry Drizzle
Oxtail Poutine – Crispy Fries, Oxtail Beer Gravy, Cheese Curds, Sunny Side Up Egg
Cheese Corn – Melted Mozzarella, Chili Powder
Ginger Honey Glazed Carrots – Fresh Mint
BLTA XXL – Bacon, Lettuce, Tomato, Avocado, Chipotle Mayo, Sourdough
Big Dipper – Smoked Brisket, Pretzel Bread, Horseradish Cream, Au Jus
Momo’s Warm Chocolate Brownie – Coffee Ice Cream
Panna Cotta – Strawberry Peach, Citrus
White Chocolate French Toast – Brioche Bread Pudding, White Chocolate, Hazelnut, Maple Syrup, Vanilla Ice Cream
Only familiar with Chef Samuel DeMarco’s cuisine from a 2012 visit to First Food & Bar it was a big surprise when 7th & Carson announced DeMarco’s semi-permanent pop-up, and on Friday night an all new menu showed signs of good thing happening with more on the way per owner Liam Dwyer.
Known as Sammy D to fans and friends, the former Chef behind Strip-favorites since 1998 officially returning to the local culinary scene after several years overseas on September 15th, it is inside the two-year-old Restaurant described as “a nice little drinking spot with really great Food” that guests will find items built to please along with service that is exceptional from entry to exit.
Centered around a large wood-burning oven, plus patterned tables telling a story of Mr. Dwyer’s Irish upbringing, it is with full view of both kitchen and bar that diners are enticed by sections titled “Get It Started,” “Bigger Plates,” “F.T.T.” and “Sam-wiches,” each with items well-suited to Omnivores as well as Vegetarians.
Said by Liam to be a Chef with the “unique ability to turn any Ingredients into something special,” it was after perusal of several options that the decision was made to dine in three courses, 7th & Carson’s riff on a Bee’s Knees a remnant of the past that pairs well with both Sammy’s grilled Cauliflower brightened by Citrus as well as juicy Turkey Meatballs that taste like Thanksgiving has arrived early in dtlv.
Rethinking Chef Gregg’s Oxtail Toast as Poutine, hand-cut Fries holding up well to squeaky Curds and rich Gravy even after adding a runny Egg, course two consisted of two Sam-wiches and two sides, the latter basic but enjoyable while both “Big Dipper” and DeMarco’s “BLTA XXL” come in sharable size with good Ingredients and big flavors.
Quiet early but busy by 7:00pm, almost every table graced by “Puff Daddy” Bread that has been a 7th & Carson signature since day one, it was sated but not stuffed that all three Desserts were requested, Panna Cotta shots smooth and creamy but not in the same league as Momo’s Warm Chocolate Brownie with intense Coffee Ice Cream or Brioche Bread Pudding studded with White Chocolate and Hazelnuts beneath pure Maple Syrup and a melting scoop of Vanilla.
FOUR STARS: Just as Fremont East has been in an ongoing transition to become the hub of downtown Las Vegas, 7th & Carson is currently best witnessed as an evolution from one Chef to the next while both setting and service remain amongst the best Off-strip.
RECOMMENDED: “Stove Top” Turkey Meatballs, Oxtail Poutine, BLTA XXL, Momo’s Warm Chocolate Brownie, White Chocolate French Toast.
AVOID: Carrots are not on par with Chef Fortunato’s version and Panna Cotta is fine but forgettable.
TIP: For more on Sammy, Liam and the future of 7th & Carson see bestofvegas
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.7thandcarson.com
