Carson Kitchen
Kosumoporitan – Vodka, Dry Curacao, Yuzu, Cranberry Shrub, Soda
Crispy Chicken Skins – Smoked Honey
Fattoush – Burnt Orange Vinaigrette, Pepitas, Mint, Feta
Reuben Chopped – Corned Beef, Rye Crouton, Spicy Russian Dressing
Grilled Oysters – Nuoc Chom, Fried Shallot, Pickled Jalapeño
Saugatuck Neapolitan Milk Stout
Italian Sausage Flatbread – Peppers, Onions, Mozzarella, Balsamic
Butternut Squash Flatbread – Pear, Pepitas, Sage, Bleu Cheese, Pomegranate
Vegan Tacos – Jackfruit Carnitas, Cilantro Lime Cream
Beer Brat Banh Mi – Sambal Aioli, Chicken Paté, Spicy Tots, Ketchup
Hindsight 2020 – White Rum, Okinawa Black Sugar, Ginger, Carrot, Lemon, Chocolate Bitters
Chicken Thighs – Swiss Mornay, Crispy Prosciutto
Tempura Green Beans – Pepper Jelly Cream Cheese
Venison – Salisbury Steak, Brandied Mushroom Cream
Potatoes & Leeks – Bacon Lardon, Turmeric, Crispy Sage
Pacific Cod – Lemongrass Coconut Broth, Carrots, Chili Oil
Fine, You? – Rye Whiskey, Honey, Orange Blossom, Fernet, Amaro, Bitters
Bourbon Fudge Brownie – Brown Butter Bacon Ice Cream
Glazed Donut Bread Pudding – Three Rum Caramel, Vanilla Crème Anglaise
Blackberry Grunt – Negra Modelo Figs, Oatmeal Scone, Orange Zest, Whipped Cream
Not resting on its laurels, locations in Salt Lake City and outside Atlanta opened amidst a global pandemic, Carson Kitchen Las Vegas debuted their latest menu just before New Years’ Eve, and continuing a 6+ year trend Cory Harwell’s downtown-defining Restaurant continues to put on a show.
Still DTLV’s best Restaurant since its inception, a team of talented women and men currently led by Chef Scott Simon cooking for 25% capacity, it is donning masks that guests are welcomed beginning at 11:00am, the early days of Ethan Asch’s tenure as General Manager predictably featuring faultless service with the utmost attention to guest safety.
The first wholesale menu change since pre-Covid, a delectable Sunday Brunch aside, it is from the mind of Chef Harwell and team that twelve new items are offered in addition to many Carson Kitchen classics and innovative Cocktails.
Offering socially distanced seating inside and out, a six-top for four in front of the kitchen currently the Governor’s mandated max, it was alongside Iced Tea and paired Cocktails that dining began shortly after arrival, the “Kosumoporitan” sweet yet balanced in a manner well suited for crispy Chicken Skins, spicy grilled Oysters plus dueling Salads including Panzanella-riffing Fattoush and the lighter-than-expected Reuben.
Pouring Beer for round two, a Pilsner plus the surprisingly nuanced Saugatuck Neapolitan Milk Stout, fans of Sausage can take their pick between Italian or Vietnamese influence, the Pepper & Onion Flatbread more herbaceous than “hot” while the Bahn Mi exploiting a Beer Brat isn’t too far off in terms of flavor from the real thing.
Not forgetting Vegetarians with the Butternut Squash Flatbread, as delicious as it is photogenic, Vegans can instead partake in Jackfruit Carnitas on a soft Taco shell that goes particularly well with “Hindsight 2020” featuring Carrot Juice and Ginger suspending Chocolate and Rum.
Filled to current-capacity by noon, a third round of Food and Beverage arriving after share plates were refreshed, it was by request that Tempura Green Beans joined Potatoes & Leeks as sides to three Meat Entrees, the Chicken Thighs currently venturing Cordon Bleu with great success while Venison Salisbury Steak and Pacific Cod occupy opposite ends of the spectrum, the first rich and hearty while the latter is flaky and light.
Rounding out Cocktails with “Fine, You?,” a Whiskey-based sipper with digestif inklings, Dessert comprised two day-one icons and one new guy, this writer’s love of Cory’s Bourbon Fudge Brownie with Brown Butter Bacon Ice Cream no secret while the Donut Bread Pudding seems lighter than ever in comparison to the more-tasty-than-pretty Blackberry Grunt.
FIVE STARS: Innovative since opening, Carson Kitchen’s new menu sees the Restaurant having as much fun as ever, all while minding guest safety and maintaining a standard of excellence unrivaled in Downtown Las Vegas.
RECOMMENDED: Kosumoporitan, Crispy Chicken Skins, Reuben Chopped, Butternut Squash Flatbread, Beer Brat Banh Mi, Tempura Green Beans, Chicken Thighs, Venison, Bourbon Fudge Brownie.
AVOID: N/A.
TIP: Full Menu Noon to 9pm Mon-Thu and till 10pm Friday as well as Saturday. Brunch is offered 11:00am until 4:00pm on Sundays, with the whole menu also available then and up to closing.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.carsonkitchen.com
