Carson Kitchen
The Bees Knees – Drumshanbo Gunpowder Irish Gin, Smoked Honey, Fresh Lemon
Crispy Chicken Skins, Smoked Honey
Wok Charred Edamame, Ginger Salt, Tõgarashi
Fried Green Tomatoes, Lump Crab Ravigote
Girl from Ipanema – Avua Prata Cachaça, Svöl Swedish-style Aquavit, Watermelon, Fresh Lime, Basil, Balsamic Vinegar
Watermelon & Feta, Cucumber, Red Onion, White Balsamic
Blackened Catfish, Spring Pea Slaw
Green, Eggs, & Ham Flatbread, Pistou, Smoked Mozzarella Cheese, Tasso
Purple Haze (Reprise) – Blue Ice Multi-Grain Vodka, Mint, Elderflower, Fresh Lemon, Blueberry Preserves
Broccoli Crunch, Green Goddess, Sunflower Seeds, Pumpkin Seeds
Young Beets, Pistachio, Red Grapes, Green Grapes, Goat Cheese
Wild Mushroom Flatbread, Caramelized Onion, Bleu Cheese
Tricky Vic – Gosling’s Black Rum, Gosling’s Sugar Island Spiced Rum, Cointreau, Velvet Falernum, Fresh Lime, Pineapple, Rhubarb Bitters
Wild Boar Sloppy Joe, Crispy Fennel, Orange Aioli, with Spicy Tots and Ketchup
Pork Tenderloin, Jalapeno Pesto
Chicken Thighs, Alabama White Barbecue
Pretty Rye for a Chi Guy – George Dickel Rye, Orgeat Syrup, Velvet Falernum, Fresh Lime, Mint
Peach Upside-Down Cake, Crafthaus Zitrone, Whipped Mascarpone
Bourbon Fudge Brownie, Brown Butter Bacon Ice Cream
Glazed Donut Bread Pudding, Three Rum Caramel, Vanilla Crème Anglaise
Some say “only invest what you can afford to lose” in a Restaurant, the majority fizzling out within twelve months and less than a quarter surviving five years, so the very fact that Cory Harwell and Kerry Simon ever opted to open downtown should be considered a risky decision, yet in retrospect Las Vegas owes a debt of gratitude to the duo and its staff because had they not taken that chance Off-Strip dining would likely not be what it is today.
Called Carson Kitchen for the historic John E. Carson Hotel it is housed in, the address actually 124 South 6th Street, it was June 2014 that items such as Chicken Skins and Bacon Jam first surfaced in a previously rough area, initial reviews largely positive not only in terms of cuisine but an atmosphere that was trendy without trying to hard plus Drinks from self-taught Mixologist and manager Matthew Harwell.
Now sixty months older, a minimum of three yearly menu changes yielding several hits but also the occasional miss for a kitchen never afraid to be opinionated, Summer 2019 sees the team now toqued by Kerry’s brother Scott looking back while also moving forward, expansion to Georgia and Utah expected by year’s end while the current menu features greatest hits dating back to the start including the aforementioned Poultry Cracklins’ and Kerry’s famous charred Edamame tossed in “Killer” Spices.
Never short of ambitious, this retrospective neatly showcasing both Simon and Harwell’s predilection for bold flavors and an ability to showcase less common ingredients in ways that even timid diners will find acceptable, it was utilizing the same smoked Honey served with the Skins that Matthew paired course one to a balanced Bees Knees, its sweetness helping to tame the heat while citrus played well off crispy Tomatoes topped in freshly picked Crab Meat.
Playing Radiohead as a server dressed in an AC/DC T-shirt performed at a level on par with the Strip’s best, it was alongside the refreshing Girl from Ipanema that a classic combination of Watermelon and Cucumber came next, flavors fit for summer followed by a bit of southern cookin’ in the form of Blackened Catfish and salty Taso Ham each lightened by greenery including snappy Spring Pea Slaw with the former and herbaceous Pistou on the Flatbread.
Serving a second iteration of Purple Haze for course three, this edition with Vodka a smooth sipper that pairs well with anything on Carson Kitchen’s menu, fans of last year’s Broccoli Crunch will be happy to know the Crucifer is back in all its glory while Beets that never left are still delicious, as too is the ever-present Mushroom Pizza whose “best” all-time version was deemed that which marryied Bleu Cheese to Caramelized Onions.
Not shy with spice, Matthew smartly serving a modified Beachcomber to help tame the heat of chopped Jalapenos on top of juicy Pork, it was to the delight of two separate diners that both a Wild Boar Sloppy Joe and Chicken slicked with Alabama White Sauce were deemed worthy champions in their respective categories, the Aioli on the Sandwich particularly well-matched to the Tiki Drink’s Cointreau.
Not about to miss Dessert, only one “new” item joining the Bread Pudding and Brownie that should never leave, it would be hard for anything to best personal-favorite Banoffee Pie, though in terms of season as well as excellence the Peach Upside-Down Cake topped in Whipped Cream spiked with locally brewed Beer isn’t far off.
FIVE STARS: Poised for expansion five years after making downtown Las Vegas a dining destination, Carson Kitchen’s Summer menu takes a look back at some of Kerry, Cory as well as Matthew’s greatest recipes and brings back fond memories for many while re-introducing the ideas that got them there to others.
RECOMMENDED: The Bees Knees, Crispy Chicken Skins, Fried Green Tomatoes, Broccoli Crunch, Wild Mushroom Flatbread, Tricky Vic, Wild Boar Sloppy Joe, Chicken Thighs, Peach Upside-Down Cake, Bourbon Fudge Brownie.
AVOID: The Pork Tenderloin should be saved for those with good tolerance for heat.
TIP: Greatest Hits will be available through October, 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
