{"id":24690,"date":"2014-11-15T20:48:48","date_gmt":"2014-11-16T03:48:48","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=24690"},"modified":"2014-11-18T21:31:45","modified_gmt":"2014-11-19T04:31:45","slug":"hearthstone-kitchen-cellar-2-las-vegas-nv","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=24690","title":{"rendered":"Hearthstone Kitchen & Cellar [2,] Las Vegas NV"},"content":{"rendered":"

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Hearthstone<\/p>\n

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D.O.C. Flatbread \u2013 Buffalo Mozzarella + Basil + Chili<\/p>\n

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Charcuterie Board \u2013 3 Meats, 3 Cheeses, Truffled Honey, Fig Jam, Toast<\/p>\n

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Roasted Artichokes \u2013 Provence Style + Lemon & Black Garlic Yogurt<\/p>\n

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Stuffed Dates \u2013 Chorizo + Bacon + Piquillo Pepper Gravy<\/p>\n

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Meatballs \u2013 Braised Short Rib + Goat Cheese + Tomato<\/p>\n

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Charred Octopus \u2013 Smoked Potatoes + Rocket + Chorizo Aioli<\/p>\n

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Butchered Steak Tartare \u2013 Pickled Vegetables + Truffle Toast<\/p>\n

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Hearth Cooked Wings \u2013 Black Garlic + Chili + Rosemary<\/p>\n

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FG&J \u2013 Foie Gras Mousse + Virginia Peanuts + Housemade Jam<\/p>\n

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Crabby Snacks \u2013 Lemon Dill Aioli<\/p>\n

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Rotisserie Potatoes \u2013 Jalapenos + Rosemary + Sea Salt<\/p>\n

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Roast Suckling Pig \u2013 Mustard + Apple Butter + Pork Jus<\/p>\n

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Wild Arugula Salad \u2013 Citrus Poached Leeks + Toasted Hazelnuts + Ricotta Salata<\/p>\n

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Lobster Polenta \u2013 White Corn + Mascarpone + Chives<\/p>\n

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Wagyu Short Rib \u2013 Stout Braised + Ricotta + Broccoli Rabe<\/p>\n

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Calabrian Shrimp Pasta \u2013 Housemade Pasta + Hawaiian Shrimp + Calabrian Chili + Meyer Lemon<\/p>\n

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Spiced Apple Tart \u2013 Cream Cheese Dough + Walnut Frangipane + Sour Cream Ice Cream<\/p>\n

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Peanut Butter Lava Cake \u2013 Butterscotch + Roasted Banana + Brown Butter Ice Cream<\/p>\n

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Butterscotch Pudding \u2013 Cookie Butter Crunch + Whipped Cream<\/p>\n

Making my second visit in three weeks to Hearthstone, this time with a quartet of friends in tow, suffice it to say that Brian Massie and Light Group\u2019s newest spot at Red Rock has seemingly found its audience \u2013 a packed house with hour-long waits when we arrived at 8:00pm \u2013 and although service was clearly belabored by the crowd the kitchen continued to shine, all nineteen plates experienced showing a deft hand for balanced spice profiles, superlative textures, and in the case of a nightly special the kind of backyard decadence rarely found in any indoor environment, let alone a casino restaurant.<\/p>\n

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Suffering from lackluster hostesses, clearly hired for their look as opposed to their ability to read a reservation, it was at an outdoor table with the sort of service prone to drop off plates with no description while pushing drinks as \u201cyummy\u201d or \u201cdelish,\u201d that we were originally seated and eventually making it evident that such behavior was unacceptable it was only then that the meal improved, though the nicely blistered pizza, well sourced charcuterie, and plates of tender meatballs beneath blistered tomatoes as well as stuffed dates atop a bed of smoke and swine had already impressed.<\/p>\n

Eventually moved indoors when the wind picked up and dropped the temperature by about 20 degrees it was next at a tall eight-top that we were seated and with service improving dramatically with visits from the dining room manager, Chef Massie, and others soon to follow the subsequent cuisine was a Chef selected mix of the menu\u2019s best \u2013 the charred octopus again exemplary with the crab toast light and sweet, the foie this time entirely creamy amidst crushed peanuts while the tartare was so smooth and well balanced by the pickled vegetables that it essentially reinvented the tired old dish into a beef presentation I\u2019d consider \u2018must order,\u2019 a rarity to say the least.<\/p>\n

Obviously intending to impress with a giant wooden platter of perfectly picked swine topped in ample amounts of crispy skin it simply goes without saying that the Hearthstone\u2019s suckling pig outperforms the bland $125 quarter-swine at Bazaar Meat for best I\u2019ve tasted in the valley but with the addition of roasted pork jus dripped through the rotisserie potatoes the dish reached even higher ground, a pot of apple butter atop toasted bread and a lightly dressed salad adding a bit of levity to the courses\u2019 otherwise intense heft.<\/p>\n

At this point fully sated but happy to experience more it was in two \u2018entrees\u2019 that we indulged and with the shortrib expectedly fork tender as broccoli rabe provided a bitter textural foil the spicy chittara pasta was no less impressive, a pile of snappy shrimp with sweetness intensified by a spritz of Meyer lemon almost outshowing my second experience with a creamy side of lobster polenta\u2026almost, were the later not again one of the best sides I\u2019ve experienced this year.<\/p>\n

With the clock now approaching eleven, and all but those gathered around shuffleboard and the bar thinning out, it was again to a long conversation with Chef Massie that the table was treated and joined by his second-in-command as they discussed upcoming ideas and concepts it was to a trio of desserts that the night concluded, the lava cake and pudding again showing strongly while the tart that had sold out during my previous visit was nothing less than exemplary, an American classic gussied up with bittersweet frangipane as autumnal aromatics danced lightly amidst subtly sour ice cream.<\/p>\n

PREVIOUS REVIEW: https:\/\/endoedibles.com\/?p=24171<\/a><\/p>\n

\"Hearthstone

Hearthstone D.O.C. Flatbread \u2013 Buffalo Mozzarella + Basil + Chili Charcuterie Board \u2013 3 Meats, 3 Cheeses, Truffled Honey, Fig Jam, Toast Roasted Artichokes \u2013 Provence Style + Lemon & Black Garlic Yogurt Stuffed Dates \u2013 Chorizo + Bacon + … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,107,13,45,27,2020,2019,2018,153,21,24,19,48,34,61,83],"tags":[],"class_list":["post-24690","post","type-post","status-publish","format-standard","hentry","category-bread-basket","category-crab","category-dessert","category-foie","category-food","category-hearthstone","category-hearthstone-kitchen","category-hearthstone-kitchen-cellar","category-ice-cream","category-las-vegas","category-lobster","category-nevada","category-octopus","category-pizza","category-pork","category-truffle"],"_links":{"self":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/24690","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24690"}],"version-history":[{"count":2,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/24690\/revisions"}],"predecessor-version":[{"id":24726,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/24690\/revisions\/24726"}],"wp:attachment":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24690"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24690"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24690"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}