Bronze Café
Peppercorn Crusted Steak with Crab Butter
Classic Shrimp Cocktail with Horseradish Ketchup
Brown Butter Asparagus
Creamed Spinach
Garlic Potatoes Dauphinoise
Homemade Bread with Herb Butter
The Pandan Cinnamon Roll
The Chocolate Chip Cookie
The Chai Spice Cookie
The Loving v Virginia
The Pumpkin Spice Cookie
The Banana Flax Cake
The Strawberry Cookie
The Carrot Cake
The Peanut Butter Snickerdoodle
Always on the move, both the Restaurant’s physical location and their health-conscious Cuisine, it was for Catering that David and Peter Mozes were again called upon Wednesday, the owners of Bronze Café this time offering to prepare a traditional Steakhouse menu instead of the usual delicious Salads and Sandwiches.
Located near Desert Shores in Summerlin, the former home of Beau Monde Bakery providing turnkey access for a Restaurant now offering Breakfast, Lunch and Dinner, it was from Chef Mozes’ home recipes and classic cooking that Lunch consisted of several bowls and trays, 10oz Steaks making fast fans thanks to a generous Peppercorn Crust while Creamed Spinach, Asparagus and sliced Potatoes bathed in Garlic Butter all shined despite their simplicity.
Complete with Steak Knives, and individual Shrimp Cocktails served cold while everything else was piping hot, it is hard to overstate the commitment demonstrated by hand-making two types of Butter for a single office, yet there it was in the form of a Shellfish-infused version for the Steak and fragrant Herbs ready to be slathered atop oven-fresh Bread.
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 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 Strawberry and Pumpkin Spice rounds marked their return with a soft and “buttery” crumb despite the lack of Butter, Milk or Eggs.
Rounding out the afternoon with another scoop of Potatoes, plus a slice or two of Bread, it was from a small container that Bronze Café’s newest creation was savored, the addition of Pandan a brilliant way to add sweetness and subtle Coconut flavor to a Cinnamon Roll that was already moist and delicious.
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 Wednesday 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: Peppercorn Crusted Steak with Crab Butter, Garlic Potatoes Dauphinoise, Homemade Bread with Herb Butter, The Pandan Cinnamon Roll, The Peanut Butter Snickerdoodle, The Carrot Cake, The Loving v. Virginia, The Strawberry Cookie.
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
