Carson Kitchen
Crispy Chicken Skins – Smoked Honey
Clam Chowder – Hot Sausage, Tomato-Cream, Crostini
“Devil’s” Eggs – Crispy Pancetta, Caviar
Tempura Green Beans – Pepper Jelly Cream Cheese
Foie Butter & Jelly Sando – Pecan Crumble
Pork Meatloaf – Molasses Glaze, Crispy Onions
Beet Tartare – Pistachio, Mandarin, Goat Cheese, Crisps
Pepp on Pepp Flatbread – Pepperoni, Pepperoncini
Secret Sunday Chicken Sandwich – Spicy Pickle Aioli, Lettuce, Tomato, Spicy Tots, Ketchup
Pineapple Upside Down Buckle – Tart Cherry, Gose Gastrique
Bourbon Fudge Brownie – Brown Butter Bacon Ice Cream
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 to cap a weekend full of All-Stars that three guests sat down Saturday evening to enjoy a meal of long-time favorites and newcomers.
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 under the watchful eye of GM Ethan Asch that twelve plates arrived in rounds, indelible Chicken Skins always the first thing ordered and equally enjoyable today as in 2014.
Continuing with hearty Clam Chowder that Scott Simon describes as “Chicago-style,” Hot Sausage bridging Manhattan and New England, Tempura Green Beans remain crave-worthy thanks to crisp coating ready to support Pepper Jelly Spread while “Devil’s” Eggs use Pork and Caviar to elevate each bite.
Smart to add the Beets, currently masquerading as Tartare brightened by Lemon and Goat Cheese, Foie Butter & Jelly sees Harwell once again make an exotic ingredient accessible to all while Pork Meatloaf arrives bargain-priced for the portion with is expected decadence countered by Molasses.
Always happy to split a Flatbread, mainstay Pepp on Pepp pairing Cup n’ Char to Pepperoncini atop a darkened Crust, Secret Sunday continues to deliver what Chick-fil-A never has alongside a complimentary cup of Tots.
Never less than “one of each” at Dessert, Las Vegas’ best Brownie and Donut Bread Pudding previously discussed at length, Pineapple Upside Down Buckle delivers the goods without flexing for the #gram and shows that real Restaurants care much more about taste and texture than how many “likes” an influencer gets.
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: Crispy Chicken Skins, Tempura Green Beans, Beet Tartare, Foie Butter & Jelly Sando, Clam Chowder, Pork Meatloaf, Halibut, Pineapple Upside Down Buckle, Bourbon Fudge Brownie.
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
