Carson Kitchen
Fine, You? – Rye Whiskey, Honey, Orange Blossom, Fernet, Amaro, Bitters
Crispy Chicken Skins – Smoked Honey
Killer Shrimp – Rocoto & Aji Amarillo Pepper Cream
Bacon Jam – Havarti, Toasted Baguette
Banana Hammock – Two Rums, Crème de Banane, Cinnamon, Spiced Cream, Fresh Lemon
Foie Butter & Jelly Sando – Pecan Crumble
Pickled Pear Panzanella – Vanilla Vin
Beet Tartare – Pistachio, Mandarin, Goat Cheese, Crisps
Bald Aussie – Scotch, Becherovka, Ginger Honey Shrub, Fresh Lemon, Oaxacan Spritz
Clam Chowder – Hot Sausage, Tomato-Cream, Crostini
Italian Sausage Flatbread – Caramelized Red Onion
Potato & Leek Flatbread – Crispy Rosemary, Bacon Lardon
Warm Spinach Salad – Maple Sage Vin, Dried Cherry
Iron Chef Burger 2.0 – Prosciutto, Onion Jam, Cheddar, Spicy Tots, Ketchup
Pork Meatloaf – Molasses Glaze, Crispy Onions
Rainbow Cauliflower – Garlic, Lemon Juice, Chili Flake
Halibut – Acorn Squash Coulis, Pecan Crumble, White Balsamic
Shootin’ Blanks – Rye Whiskey, Amaretto, Grand Marnier, Limoncello
Coffee
Pineapple Upside Down Buckle – Tart Cherry, Gose Gastrique
Bourbon Fudge Brownie – Brown Butter Bacon Ice Cream
Donut French Toast – Three Rum Caramel, Vanilla Crème Anglaise
Glazed Donut Bread Pudding – Three Rum Caramel, Vanilla Crème Anglaise
Fortunate to have tasted every new plate at Carson Kitchen since summer of 2015, Chefs Harwell, Simon and team forever rethinking even longtime best-sellers, it was with greetings from Director of Operations Rachel Tate that six diners were seated at a familiar table, Sunday at noon seeing every seat occupied within an hour of opening.
Still DTLV’s best Restaurant since its inception, a team of talented servers providing faultless service with the utmost attention to guest safety, it was alongside paired Cocktails that dining began shortly, “Fine, You?” herbal and potent in a manner well suited for crispy Chicken Skins, spicy Shrimp and Bacon Jam bubbling beneath molten Havarti.
Continuing with dueling Salads, “Pickled Pear Panzanella” delivering a refreshing autumnal spin on an Italian Summer favorite while Beet “Tartare” features all the flavors guests have come to love ground and spread across Bread, diners in the know will also make certain not to pass Foie Butter & Jelly with creamy Mousse and Pecan Crumble.
Pouring a “Banana Hammock” for round two, think Tiki drink with a bit of acid finishing smooth, David English’s Bald Aussie casts a wide net anchored by Scotch that stands up well to both new Flatbreads plus hearty Clam Chowder that Scott Simon describes as “Chicago-style” thanks to Hot Sausage bridging Manhattan and New England.
Brining back the Warm Spinach Salad, alongside iconic Rainbow Cauliflower that never takes a break, Cory’s Butter Burger is now on hiatus in favor of Kerry Simon’s version from Iron Chef with Prosciutto and Onion Jam – plus, of course, some Spicy Tots.
Taking a chance with “Shootin’ Blanks’,” the complexity of Amaretto and Grand Marnier atop Rye, Pork Meatloaf is precisely as decadent as one might expect while Halibut kissed by Balsamic arrives tender and flaky atop creamy Squash.
Yet another thorough overhaul, Dessert comprised two day-one stunners and a new idea, the Brownie and Bread Pudding each previously discussed at length while Pineapple Upside Down Buckle sacrifices photogenic-for-delicious and a Coffee Cake texture…though on Sundays it is probably a good idea to also order some deep-fried French Toast Sticks.
FIVE STARS: Innovative since opening, Carson Kitchen’s excellence has seemingly become so expected that locals are prone to overlook it, but with the current menu as good as ever Cory Harwell, Scott Simon, David English, Rachel Tate and Ethan Asch continue to run Downtown Las Vegas’ most important Restaurant.
RECOMMENDED: Banana Hammock, Bald Aussie, Crispy Chicken Skins, Beet Tartare, Foie Butter & Jelly Sando, Clam Chowder, Pork Meatloaf, Halibut, Pineapple Upside Down Buckle, Bourbon Fudge Brownie, Donut French Toast.
AVOID: N/A.
TIP: Full Menu 11:30 to 10pm Mon-Thu and till 11pm 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
