The Coffee Class
Cold brew Coffee
Housemade Biscuit / Pumpkin Biscuit
Salty Butterscotch Chocolate Chip Cookie
Gluten-free Vegan Pumpkin Poptart
Vegan Cherry Poptart
Banana Walnut Croissant
Baked Crème Brulee French Toast – Cinnamon Crumble, Maple Syrup, Orange Blossom Butter
Egg Salad Toast – Heirloom Tomatoes, Pickled Red Onion, Avocado, Smoked Bacon / Smoked Salmon Toast – Dill, Cream Cheese, Capers, Red Onions
Quiche – Sundried Tomatoes, Artichokes, Creamed Spinach
Seasonal Fruit – Blackberries, Strawberries, Grapes
Opened in July 2019 with a promise of single origin Beans and extraordinary service The Coffee Class has seemingly found its second gear, record numbers on weekdays plus a socially-distanced “full house” on weekends attesting to the quality of Kyle Cunningham’s concept.
A passion project for the local real estate professional, who can frequently be found on-site assisting staff and greeting customers, it is in consultation with Chef Beth Ryan-Small that the cozy yet upscale café adapted to COVID-19, online ordering and outdoor seating combined with touch-free delivery to specially designated parking spaces.
Unchanged in terms of decoration, a limited number of indoor seats now complimented by The Coffee Class’ covered patio, it was at 11:00am that the space was found buzzing with activity, masked-staff effectively assisting everyone from families to bicyclists plus a six-top of twenty-somethings.
Ordered as take out, a dozen items from Chef Ryan-Small driven twenty-five minutes west to feed a party of six, Brunch began with Seasonal Fruit and Biscuits, the latter laminated and flaky whether Buttermilk or off-menu Pumpkin and made even better by Strawberry Balsamic Jam or Orange Blossom Butter.
Next steering savory, dueling Toasts most noteworthy for Egg Salad that uses a pinch of Dijon to accent Heirloom Tomatoes and Pickled Red Onions, smoked Salmon will most certainly satisfy the Bagel and Lox crowd while individually-portioned Quiche features a sturdy Crust currently surrounding Tomatoes, Artichokes and Spinach suspended in a creamy Egg matrix.
Switching back to sweet, the better of seasonal Pop Tarts a toss-up between Cherry and Pumpkin that one would never guess is both vegan and Gluten-free, suffice it to say that Beth’s Salty Butterscotch Chocolate Chip Cookie remains a standard-bearer while the Banana Walnut Croissant is good but texturally a step behind Las Vegas’ best French Bakeries.
Not about to forget The Coffee Class’ French Toast, nor a large Cold Brew to wash it all down, it seems hard to believe that the dish has only gotten better, yet between soft Citrus notes and browned Cinnamon Streusel the Bread soaked in Crème Brulee Custard has gone from destination-worthy to arguably the best in Sin City.
FOUR AND A HALF STARS: Quickly adapting to a “new normal,” The Coffee Class pairs well-sourced Beans with a menu from Chef Beth Ryan-Small for one of the area’s best under-the-radar experiences, though thankfully that idiom appears far less applicable recently.
RECOMMENDED: Egg Salad Toast, Housemade Biscuit, Salty Butterscotch Chocolate Chip Cookie, Vegan Cherry Poptart, Baked Crème Brulee French Toast.
AVOID: Late arrivals are likely to miss out on some of the good stuff, as Baked Goods are made in small batches to assure freshness.
TIP: 7a-3p daily, Sunday with online delivery facilitated by Grubhub and Yelp!
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.thecoffeeclass.com
