Main Street Provisions
Brass Tacks – Don Q Rum, Sherry, Araceli Liqueur, Mandarin Orange Shrub, Topo Chico
The Usual – Kaffir Lime infused Mezcal, Aperol, Yellow Chartreuse, Lime, Pineapple Gomme
Baba Choke-Ganoush & Hominy Hummus – Wood Roasted Artichoke Dip, Hominy Hummus, Preserved Asparagus in Olive Oil, Fry Bread
Australian Kingfish Crudo – Smoked Watermelon Dressing, Heirloom Tomatoes, Olives, Chili Clams
MeChorizo – Wagyu Beef Chorizo, Chimichurri, Blue Corn Tortilla
Spring Greens Salad – Desert Bloom Mixed Greens, Pickled Asparagus, Brussels Sprouts Leaves, Fried Onion, Herbs, Artichoke Vinaigrette
Funeral Potato Croquette
New Harissa Carrots – Harissa Roasted Carrots, Tomatillo Sauce, Crispy Greens, Pepitas
Baja Striped Bass – Roasted Pacifico Striped Bass, Uni BBQ Sauce, Rice baked in Seafood Broth, Spiced Pickles
Smoked Duck Breast – Cherry Molasses BBQ Sauce, Roasted Beets, Citrus
Cornbread Muffins – Honey Butter
Citrus Butter Cake – Butter enriched Cake, Raw Sugar, Candied Citrus, Cointreau Noir Whipped Cream
Basque Cheesecake – Warm Local Desert Honey, Orange Zest
Campfire Banana Pie – Vanilla Tart, Whiskey Bruleed Banana, Marshmallow Meringue
Previously visited in January, a long delayed but highly anticipated meal showing early signs of brilliance despite some flaws, dinner number two at Main Street Provisions found Chef Justin Kingsley Hall’s kitchen more precise while owner Kim Owens and her front of house team continue to offer some of the warmest hospitality in town.
Now serving “modern American comfort Food” to a 50% capacity crowd, the room buzzing on Saturday night with mostly locals, it was after warm greetings that four guests were led to their rounded booth abutting the kitchen, a dozen or more brand new plates again attesting to Chef Hall’s distinctive style and multi-cultural inspiration.
All exposed beams and unfinished floors sandwiching local artwork, décor that matches Food and Beverage which look rustic despite layered and complex flavors, it was after placing an order that Cocktails arrived first, Brass Tacks sweet and smooth while The Usual sees smoky Mezcal balanced by Herbs and Citrus.
Vibrant without being “loud,” socially-distanced tables containing no more than six guests undoubtedly attenuating what the volume might be once the Governor relaxes his mandate, opening plates included an upgrade on already-delicious “Fry Bread & Hominy Hummus,” the addition of Wood Roasted Artichoke Dip plus Preserved Asparagus each delightful while “MeChorizo” made from Wagyu scraps and a daily-special of Kingfish Crudo were each boldly seasoned in a manner to highlight rather than overwhelm the primary Ingredient.
Bridging Appetizers to Entrees with Salad, locally grown Greens shining amidst textural Plant-based accoutrements, it was after being criticized last time that the “Funeral Potato Croquette” typically served alongside “Utah Woman’s Steak” arrived solo, the texture now perfect and reminiscent of something one might find at a Spanish Tapas spot imbued with Chives and Sour Cream.
Not about to miss Chef’s “New Harissa Carrots,” a signature dish worthy of that designation, Popcorn Rice now finds itself well-utilized as a Side to flaky Skin-on Bass glazed in sauce fortified with Sea Urchin, though it would be tough for this or any other dish to outpace gently smoked Duck that eats like Steak alongside earth and acid.
Happy to see top-notch Cornbread now offered without roasted Chicken, though the Bird is one of Las Vegas’ best, Dessert consisted of one old favorite plus a new one in addition to some for take-out, the Citrus Buttercake still a strong contender for Las Vegas best way to end dinner while Basque Cheesecake and Campfire Banana Pie each rein in the sweetness thanks to a bit of char while still offering creamy consistency and ample indulgence.
FOUR AND A HALF STARS: Approaching six months serving Las Vegas the Spring menu at Main Street Provisions is a big step forward, Chef Justin Kingsley Hall’s cooking more precise while new plates show willingness to take chances with the reassurance that Kim Owens and her service staff will make each guest feel like they’re highly valued.
RECOMMENDED: Baba Choke-Ganoush & Hominy Hummus, MeChorizo, New Harissa Carrots, Smoked Duck Breast, Cornbread Muffins, Basque Cheesecake, Citrus Butter Cake, Campfire Banana Pie.
AVOID: N/A.
TIP: Open 4pm-10pm Weds through Sat and 11am-7pm including Brunch on Sunday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.mainstprovisions.com
