Naxos
Aged Tequila Espresso Martini
Dips & Spreads – Beet Hummus, Whipped Feta, Tzatziki
Shakshuka – Poached Eggs, Tomato & Eggplant Sauce, Feta Crumbles, Fresh Pita
Lemon Tiganites – Lemon Poppy-Seed Pancakes, Yogurt-Whipped Cream, Berries, Lemon Zest
Melomakarona Waffle – Greek Spices, Orange Butter, Candied Walnuts
Zucchini & Eggplant Chips – Tzatziki
Saganaki – Kasseri Cheese, Honey, Lemon
Lamb Chops – Mint Yogurt, Sumac Onions
Royal Dorade – Lemon, Olive Oil
Spanakorizo – Spinach Rice
Roasted Sweet Potatoes – Za’atar, Yogurt, Pomegranate
Espresso
Baklava Cheesecake – Pistachio Phyllo, Strawberry Sorbet
Cookies & Bites – Almond Orange, Lemon Butter, Chocolate Tahini
Spiced Walnut Date Cake – Vanilla Ice Cream, Caramel, Candied Walnuts
Homemade Froyo – Pistachio, Baklava Crumble
A concept from Tao Group owner Lou Abin and Lotus of Siam’s parent Bua Food Group, Naxos Taverna at Red Rock Casino Resort Spa suggests “approachable Mediterranean Seafood-focused cuisine cooked from the soul.”
Fronted by Kallisto Oyster Bar and bathed in blue, an airy dining room of light woods espousing the Island from which it takes its name, Naxos’ menu comes from Chef Mark Andelbradt and ranges widely from traditional Greek recipes to Steaks or Salmon targeting tourists and Summerlin soccer moms.
Offering whole Fish shown on ice, plus fresh Pita baked in an open kitchen, no meal at Naxos should begin without “Dips, Spreads Breads,” $33 yielding three choices from which Tzatziki, Whipped Feta and Beet Hummus are all well-executed in sharable portions.
Inspired by the taverns of Greece, though oddly using Turkey’s Nazar Boncuk in marketing, a good majority of Naxos Wine and Spirits derive from the Islands while Brunch items range from exceptional Shakshuka and Tiganites-inspired Pancakes to a forgettable spiced Waffle.
Not forgetting Saganaki balanced by Port Wine and Lemon Thyme, so compelling a four-top should consider ordering two, market Fish come in a variety of sizes and preparations with the nicely roasted Dorade shining without any additions.
Rare to find a Restaurant in Las Vegas executing Vegetables at this level, both Sweet Potatoes with Za’atar Yogurt and an Eggplant Stack appetizer, Naxos’ Dessert menu offers surprises including swirled Froyo mixing Ricotta Cheese with Olive Oil, Baklava “Cheesecake” and two-bite Cookies.
www.naxosredrock.com