Carson Kitchen
Marty’s In The Barrel – Tattersall Barreled Gin, Dewer’s Blended Scotch, Dolin Sweet Vermouth, Regan’s Bitters #6, Luxardo Maraschino
Brussels Sprout Caesar, Black Kale, Bacon Lardon, Beef Fat Crouton
Cheddar Crab Fondue, Jalapeño, Tarragon, Pretzels
Crispy Chicken Skins, Smoked Honey
Funkwerks Tropic King Imperial Saison
Hot Italian, Cured Meats, Ciabatta, Olive & Tomato Tapenade, Tots, Ketchup
Secret Sunday Chicken, Spicy Pickle Aioli, Tots, Ketchup
25 or 6 to 4 – Smith & Cross Jamaican Rum, Sugar Island Spiced Rum, Fresh Sour, Velvet Falernum, Angostura Bitters, Red Wine Float
Thai Eggplant, Coconut Aminos, Roasted Peanut, Lime, Micro-Cilantro
Sausage & Broccoli Rabe Flatbread, Spinach Pistou, Pickled Onion
Goat Goulash, Conchiglie, Goat Cheese, Fines Herbs
Don’t Re-Po My Repo – Olmeca Altos Reposado Tequila, Italian Bitter Liqueurs, Dolin Sweet Vermouth, St. George Spiced Pear Liqueur
Pork Tenderloin, Pretzel, Sage Infused Maple
Salmon, Pomegranate Bourbon Glaze
Chicken Thighs, Mushroom Marsuvio
Coffee, Cream, Sweetener
Bourbon Fudge Brownie, Brown Butter Bacon Ice Cream
Glazed Donut Bread Pudding, Three Rum Caramel, Vanilla Creme Anglaise
Cran-Apple Turnover, Cardamom Pecan, Infused Brandy Drizzle
As with every new season Autumn 2018 brings with it a whole host of new ideas at 124 South 6th Street, the occupants of Suite 100 coming off a bold but unbalanced Summer menu to further entice discerning diners into taking a seat and exploring items that may not be entirely “familiar” but feel that way after a few bites.
Called Carson Kitchen based on the building it occupies, though the concept created by Cory Harwell and the late Kerry Simon barely displays their name, it was along with one first-timer that a table for four was found right next to the hostess podium, backed chairs provided for two seniors while other patrons occupy a variety of options ranging from metal stools to high-tops and seats at the bar.
Never content to rest on past success, the small kitchen seemingly posing no limitation on a team of talented women and men currently led by Chef Scott Simon, it was shortly after sitting down that Beverages arrived, Mr. Matthew Harwell passionately describing the inspiration and Spirits involved in bitter-sweet “Marty’s In The Barrel” that paired nicely to Carson’s iconic Chicken Skins as well as the returned spicy Crab Dip and shaved Brussels Spouts that play well off Kale thanks to Bacon and bright Dressing.
Making fans in DTLV since Summer of 2014 and in no way slowing down, every seat including those upstairs accounted for on arrival, it was with share-plates cleared that the stage was set for two Sandwiches, an Imperial Saison from Funkwerks enjoyed by those with a taste for Hops while all were happy with Cory’s “Secret Sunday Chicken” and the all-new Hot Italian that reminisces of a Muffaletta but does not get bogged down with too much Oil like many riffs on the NOLA icon.
Not sending back any Tots, the crispy Spuds always surprisingly addictive, it was once again that Matt found use for Velvet Falernum in a cocktail titled 25 or 6 to 4, the musical reference anything but one-note with two types of Rum and enough sweetness help tame three spicy dishes including a new Flatbread that some felt was too bitter as a result of both Broccoli Rabe and Spinach though everyone enjoyed tender Baby Eggplant given a Thai twist and Pasta Shells offering Meat and heat mellowed by plenty of creamy Goat Cheese.
Building on festive flavors with Don’t Re-Po My Repo, Baking Spices lingering after each sip of the Spirit-forward Cocktail, longtime fans of Carson Kitchen will recognize both Salmon and Chicken Thighs as changes in set-up with the latter a nod to Kerry and Scott’s youth while an all-new Pork dish may be the Restaurant’s best new item in several seasons thanks to a light Mustard and Pretzel Crust that finds a eager dance partner in fragrant Maple Syrup.
Cool enough to enjoy hot Coffee with a trio of sweets, the Bourbon Fudge Brownie and Donut Bread Pudding unchanged and still excellent, it is in-tune with the season that Autumn’s new Dessert delivers Cranberries and Apples inside delicate Puff Pastry, the choice of Cardamom over more traditional Cinnamon both warm and welcomed as is the Brandy Icing.
FIVE STARS: Again pulling no punches, a track-record of success earning Carson Kitchen the right to take chances, Autumn 2018 sees Cory, Scott, Matthew and the rest executing great Food and Beverage at the same affordable price-point as always, and whether one is making their first or fourteenth visit the variety of choices offers “something for everyone” fare that still manages to impress those who’ve also traveled to dine at some of the World’s best.
RECOMMENDED: Brussels Sprout Caesar, Crispy Chicken Skins, Hot Italian, Secret Sunday Chicken, Goat Goulash, Pork Tenderloin, Chicken Thighs, Bourbon Fudge Brownie.
AVOID: As above, the Sausage & Broccoli Rabe Flatbread leans bitter but for fans of Broccoli Rabe that should pose no problem.
TIP: 11:30a-10:00p Sunday through Thursday and till 11:00pm on Friday as well as Saturday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.carsonkitchen.com
