Bronze Café
The Negocio Salad – Shredded Kale, Lemon Vinaigrette, Brown Basmati Rice, Soy Protein Crumbles, Pico de Gallo, Avocado, Cabbage, Pepitas
The Bacon Chicken Chop Chop Salad – Chopped Bacon, Roasted Chicken, Hard Boiled Egg, Tomato, Cucumber, Romaine Lettuce, Ranch Dressing
Chick’n Mushroom Red Pepper Turnovers – Vegan Chick’n, Red Bell Pepper, Mushrooms, Vegan Puff Pastry
The Albacore Melt Sammich – Albacore Tuna Salad, Cheese, Avocado, Clover Sprouts, Red Onion, Basil Aioli, Ciabatta Bread
The California Turkey Sammich – Turkey Breast, Avocado, mixed Greens, Tomato, Red Onion, Basil Aioli, Lemon Vinaigrette, Ciabatta
The Bacon Egg & Cheese Sammich – Bacon, Egg, Tomato, Lettuce, Herb Aioli, Kale, Cheddar Cheese, Pretzel Bun
The Reubenesque Sammich – Vegan Corned Beef, Vegan Cheese, Sauerkraut, Russian Dressing, Marble Rye
The Lemon Blueberry Scone
The Fruity Pebbles Treat – Fruity Puffed Rice, Vegan Marshmallows
The Banana Flax Cake
The Peanut Butter Snickerdoodle
The Chai Spice Cookie
The Carrot Pineapple Cake
The Loving v. Virginia – The Legal Marriage between a Cookie and a Brownie
The Sugar Free Cherry Turnover
The S’Mores Turnover
Having enjoyed David Mozes’ and Chef Peter Bastien’s Bronze Café at The Center, The Market and Juice Stars, it was to #supportlocal that lunch was catered from their North Buffalo location on Monday, a collection of new items predictably arriving on time with plenty of plates and utensils that allowed staff to enjoy every second of their lunch hour.
Located near Desert Shores in Summerlin, the former home of Beau Monde Bakery providing turnkey access for a Restaurant eventually intended to offer Breakfast, Lunch and Dinner, it is focused on health-conscious and diet-friendly fare that many guests began with Salad, The Negocio a textural phenomenon that leans Latin while Bacon Chicken Chop Chop lives up to its name over Romaine with housemade Ranch Dressing.
Continuing with “Sammiches,” the California Turkey gone quickly followed by an all-new Breakfast trifecta on a sliced Pretzel Roll, suffice it to say that only big fans of Sauerkraut need delve into Bronze Café’s “Reubenesque” while Albacore Tuna with added Cheese fares better than the competition thanks to springy Bread and Clover Sprouts.
Lucky to also receive a daily special, Vegan Chick’n, Red Bell Peppers and Mushrooms tucked inside flaky Puff Pastry, those seeking a sweeter Turnover will find it in either the recently-debuted S’mores or Sugar-Free, Diabetic-friendly Cherry.
Happy to receive a glut of Desserts, all Vegan and The Peanut Butter Snickerdoodle still Las Vegas’ best Cookie despite mounting competition, those missing Beau Monde’s gluten-free offerings will be happy to know both the Banana Flax Cake is made without any Wheat protein, as too is a fully loaded Carrot Cake that has only gotten better with time.
Continuing strong with the cleverly titled Loving v Virginia, a Brookie that sees both halves nicely textured, Chai Spice Cookies remain soft and almost Cake-like while the Lemon Blueberry Scone is delicate and “buttery” despite the lack of Butter, Milk or Eggs.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, no matter where Chef Peter and David are set-up the quality has never declined, lunch on Thursday continuing to show quality and creativity bound to please those with and without dietary restrictions, whether they want to be gluttonous or eat light.
RECOMMENDED: The Bacon Chicken Chop Chop Salad, Chick’n Mushroom Red Pepper Turnovers, The Bacon Egg & Cheese Sammich, The Lemon Blueberry Scone, The Sugar Free Cherry Turnover, The Peanut Butter Snickerdoodle, The Carrot Cake, The Loving v. Virginia.
AVOID: N/A.
TIP: 8a-8p daily at 2380 N Buffalo Drive, Suite 110. 702-852-2830. Online ordering via all the usual apps but catering best coordinated by contacting the Restaurant directly.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.bronzecafe.com
