Hexx Kitchen + Bar
The Work Husband – Altos Reposado Tequila, Thai Chili Infused Mezcal, Apricot Jam, Agave Nectar, Pineapple Juice
Shrub n’ Glug – Plymouth Gin, Aperol, Luxardo Cherry, Pineapple Shrub
White Bean Hummus – Pita, Roasted Garlic, Fresh Lemon, Imported Olive Oil
Bigeye Tuna Poke – Roasted Macadamia Nuts, Fried Leeks, Chili Garlic Sauce
Maine Lobster – Sweet Corn, Tomato, Cucumber, Garden Herbs, Plantain Chips
Shrimp Ceviche – Tomato, Avocado, Red Onions, Lime, Cilantro, Tortilla Chips
Jumbo Lump Crab Cake – Chili Aioli, Thai Sea Bean Salad, Lime Vinaigrette
Gnocchi Pomodoro – Tomato, Basil, Melted Burrata
Spaghetti Carbonara – Pepper Crusted Bacon, Smoked Fontina Bechamel, Crispy Egg
Pan Seared Scallops – Smoked Onion Puree, Crispy Ham, Brown Butter Carrots
Pan Roasted Salmon – Black Quinoa, Wild Mushrooms, Peas, Lemon Gremolata
Halibut – Tomato Risotto, Lime Coconut Broth, Herb Salad
Braised Short Rib – Horseradish, Mashed Potatoes, Brussels Sprouts, Gremolata
14oz Medium Rare Australian Prime Wagyu Ribeye – Roasted Onions, Teardrop Peppers
Crispy Broccolini – Citrus Reduction, Chili
Creamed Corn – Lobster, Calabrian Peppers
French Fries – Schmaltz Mayo, Thyme, Sea Salt
Roasted Cauliflower – Spicy Aioli, Spiced Almonds
Peanut Butter Cheesecake – Peanut Butter Caramel, Spun Sugar, Whipped Cream, Candied Peanuts
Chocolate Hazelnut Pudding – Vanilla Cream, Cocoa Nib Tuille, Candied Hazelnuts, Crunchy Flakes
Passion Fruit Mousse – Vanilla Cake, Blueberry Compote, Passion Fruit Sauce, Meringue, Petite Flowers
Champagne Shaved Ice – Champagne Jelly, Strawberry Pearls, Fresh Strawberries, Strawberry Roll-Up, Bubble Sugar, Mint
Orange Curd Bar – Shortbread Cookie, Citrus, Spiced Crumble, Spiced Cream, Petite Herbs, Flowers
Red Velvet Roll – Raspberry Sauce, Ganache, Chocolate Pearls, Fresh Raspberries, Chocolate Meringue
Vanilla Panna Cotta and Cherries – Chocolate Cake, Cherry Sauce, Almond Brittle
S’mores Semifreddo – Vanilla Marshmallow Ice Cream, Chocolate Sauce, Graham Cracker Crumble, Toasted Marshmallow
Long considered a hot spot for Bachelorette Parties and boozy Brunches, the team of Matthew and Matthew Silverman along with Pastry Chef Carol Garcia consistently turning out food far better than it needed to be, it was in May of 2017 that Carlos Buscaglia sold Due Forni and came on board, a move that at first seemed somewhat peculiar but one that now sees the HeXX further differentiating itself from its Sugar Factory days with a new menu and more refined Cusine.
At this point now open in its current iteration for over two years, the Strip-side patio with privileged views of The Bellagio Fountains an expected crowd-pleaser during all but the hottest months and the spacious interior perhaps even more comfortable with plush banquets and well-spaced seating for groups both large and small, it was along with three others that a seat was taken outdoors during a 70°F in September to taste Chef Buscaglia’s all-new dishes, Chef Piekarski also present that night and happy to report that the on-site Bean-to-Bar Chocolate program continues to do well.
Not a full-scale makeover, but rather an attempt to turn the 24/7 Restaurant into a clearly defined Brunch and Dinner with two distinct menus in addition to a sizable list of Vegetarian fare plus many of their signature Cocktails, it was after brief perusal of the menu that two Adult Beverages were enjoyed to compliment the food, both Shrub n’ Glug as well as The Work Husband easy drinking with the former expectedly quite fruity and the later leading with heat and finishing with smoke in a manner that was both delicious and refreshing.
Certainly a more concise menu than prior, Dinner almost laid out like a Steakhouse with Raw Bar, Appetizers, Salads, Steaks, Entrees and Sides, it was with a large bowl of White Bean Hummus alongside housemade Pita that the evening got started, the portion more than large enough to be shared fragrant with Citrus while four Seafood dishes to follow all spoke well of HeXX’s ingredients, the Crab Cake flaky and sweet with almost no filler while both the Poke and Lobster Salad gave a hint of the Hawaiian Islands along with great texture provided by Fried Leeks in the former and Plantain Chips intended to be used as utensils for the latter.
To this day never a place for meager appetites, all entrees easily shared and thus making price-points that occasionally seem high a far better deal than they might otherwise appear, it was with two plates of Pasta that the evening moved onward, the tiny hand-rolled Gnocchi soft and pleasant beneath melted Burrata and Tomato Sauce that was a touch sweeter than expected while the Spaghetti Carbonara was a far more traditional dish save for the deep-Fried Egg , and every bit as good as fans of Chef Buscaglia’s Italian Food at Due Forni might have expected.
Ordering with eyes larger than stomachs, five entrees and four sides soon to flood the table even before accounting for individual share-plates, it was with a strategy of progressing from light to heavy that flaky Halibut atop Tomato Risotto with hints of Lime and Coconut was tasted first, a flavor reminiscent of the Lobster Salad equally good here while Pan Seared Scallops wrapped in Ham found additional sweetness atop caramelized Onions and tender heirloom Carrots.
Moving onward to bolder flavors, the crisp French Fries with Chicken Fat “Mayonnaise” well flavored as were the signature Broccolini and newly-launched Almond Cauliflower and Lobster Creamed Corn, it was with a few bites of line-caught Salmon that sourcing quality was once again confirmed, the earthy Black Quinoa still one of Sin City’s best Fish set-ups while the Vegetables alongside both the spoon-tender Short Rib and “Greg Norman” Wagyu were nothing to sneeze at either.
Told that Desserts had been decreased in both portion and price, the choice based on customer demand allowing since-departed Pastry Chef Carol Garcia a bit more creativity and artistry in plating, it was after deciding to go ‘all-in’ that eight plates were delivered in two rounds, the Passion Fruit Mousse passed on to others who enjoyed it quite a bit while personal tastes dictated early focus on the tangy Orange Curd Bar and effervescent best-selling Champagne Shaved Ice.
Sad to see the Butterscotch Crème Brulee retired, easily one of Sin City’s best sweet endings and aseemingly perfect fit for the current concept, it was with a somewhat dry Red Velvet Roll that the transition was made from Fruit to Chocolate, the Vanilla Panna Cotta riffing on Black Forrest Cake by way of a soft Cocoa Orb surrounded by Cherries while both the Peanut Butter Cheesecake and Chocolate-Hazelnut Pudding were straight-forward, rich and sharable…as too was the S’mores Semifreddo, though fans of the campfire classic may want to order one of their own as the slowly melting cube and smoky Marshmallow dollops are likely to make even those who are quite full suddenly feel greedy.
FIVE STARS: Slowly making adjustments with time, the previous product already doing quite well but cooking obviously improved by bringing in a top talent like Chef Buscaglia, it will be interesting to see how HeXX does with a more sophisticated approach at dinner, this first look speaking volumes about what the kitchen is capable of while Brunch has undergone far less change, the most noteworthy being that it is now available seven-days a week from early morning until 4pm on weekdays and 2pm on weekends.
RECOMMENDED: Shrub n’ Glug, Maine Lobster, Jumbo Lump Crab Cake, Spaghetti Carbonara, Bone-In Short Rib, Lobster Creamed Corn, Pan Seared Scallops, Roasted Cauliflower, Champagne Shaved Ice, S’mores Semifreddo.
AVOID: The Pomodoro Sauce may be a little sweet for some and the Red Velvet Roll was a little bit dry, though both were still quite good.
TIP: Carrot Cake Pancakes are back on the Brunch Menu and Las Vegas’ breakfast is all the better for it.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
http://www.hexxlasvegas.com/
