DW Bistro
Sticky Bun and White Chocolate Blueberry Scone with House Jam and Butter
Challah French toast with fresh strawberries
Jerk fried chicken & waffles served with DW signature maple syrup; breast of chicken atop light and crispy waffles sprinkled with orange zest
Carrot Cake
Coffee
Owned and operated by Bryce Krausman and Dalton Wilson, DW Bistro had been on my list of places to dine in Las Vegas for two years but with my visits largely limited to the strip or around Christmas when they graciously give their employees much needed time off it was not until my fateful interview trip that I finally made it to the Spring Valley restaurant, arriving just after the restaurant opened after an early morning flight from Phoenix. Large and airy with light spilling into the room to match the bright attitudes of the service team I was seated almost immediately on arriving at a table in back per my request and after perusing the menu decided to do what I often do with a menu so tempting; over order. Coffee in hand and copious refills to follow my meal started off with a pair of pastries including a tender sticky bun and an unfortunately slightly dry scone that livened up slightly with a touch of butter and jam and moving right along my main plates would arrive shortly thereafter, each proving larger than anticipated. From the smoky chicken atop a crisp yet pliable waffle and onward to the dense egg-bread topped with fresh berries and bathed in fruit-tinged syrup it would be hard to decide which dish I preferred as both were good but neither were ‘best of genre’ but unable to resist the signature carrot cake (not gifted to me as many have claimed on their first visit) I must say that this dish truly is special – one of those rare situations where reinterpreting a classic shines a whole new light on the dish and puts something pedestrian on a pedestal, the dense spice cake rife with pineapple and coconut served in three layers separated by light cream and flecked with white chocolate.
