{"id":44963,"date":"2016-05-20T17:27:13","date_gmt":"2016-05-21T00:27:13","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=44963"},"modified":"2016-05-21T06:17:52","modified_gmt":"2016-05-21T13:17:52","slug":"slo-boy-food-las-vegas-nv","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=44963","title":{"rendered":"SLO-Boy Food, Las Vegas NV"},"content":{"rendered":"

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SLO-Boy Food<\/p>\n

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Hen Gone Wild \u2013 Half Chicken Coated in Wild Rice Flour, Pressed on the Griddle, Fried Artichoke Salad, Charred Lemon<\/p>\n

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Coq Au (Bahn-Mi) \u2013 Red Wine Braised Chicken Leg, Country Spread, Pickled Veggies, Red Pepper Mayo, Fresh Herbs on Haogie Roll<\/p>\n

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Highway 46 \u2013 Avocado gently Mashed with Olive Oil and Lemon Juice, Blistered Cherry Tomatoes, Pea Tendrils, Toasted Baguette<\/p>\n

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John S. Park \u2013 Braised Beef Cheek, Elote Salad, Roasted Pepper, Cilantro Cr\u00e8me, Goat-ija Cheese, Tomatillo Sauce<\/p>\n

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Cigar City \u2013 Pulled Pork, Thick Cut Bacon, Swiss Cheese, Mustard, House-Made Pickles, Toasted Roll<\/p>\n

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PB&L \u2013 Griddle Seared Pork Belly Steak, Legume Salad, Pickled Ramp, Ramp Aioli<\/p>\n

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Cauliflower Steak \u2013 Charred Cauliflower Steak, Green Olive Salsa Verde, Preserved Tomatoes, Poached Fennel<\/p>\n

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Lamb For Logan \u2013 Marsala Lamb, Gnocchi, Roasted Mushrooms, Goat Cheese, Petite Sorrel<\/p>\n

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Grass Fed Tri-Tip \u2013 SLO-Rubbed Slow Cooked Beef Tri-Tip, Wookey Jack BBQ, Kingsley\u2019s Sauce, Chiled Harissa Carrot Salad with Mint, Toasted Sunflower Seads and Coriander Cream<\/p>\n

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Baby Steak Fries \u2013 Confit Baby Potatoes, Herb Seasoning, Tajin Aioli<\/p>\n

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Bucky Duck \u2013 Duck Confit in Buckwheat Crepe, Brie Cheese, Farm Fresh Sunny Side Up Egg, Parsley Chive Pesto<\/p>\n

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Griddle Bread Pudding \u2013 Thick Cut Whiskey Bread Pudding, Pressed then Seared on the Flat Top with Butter, Salted Caramel Sauce<\/p>\n

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Shortly after Joshua Clark\u2019s The Goodwich decided to go full Brick n\u2019 Mortar in DTLV it was announced that the small stall out front of Dino\u2019s Lounge would be turned into The Goodwich: TBD \u201cculinary incubator,\u201d and although several scheduling issues prevented a visit to premier tenant Justin Kingsley Hall\u2019s \u201cSLO-Boy Food\u201d during its first three months a meal on Friday proved what several Chefs have been saying for awhile \u2013 Chef Hall has a whole lot of talent.<\/p>\n

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Named after the Chef\u2019s home of San Luis Obispo, but equally applicable as relates to the Slowfoods movement with a focus on technique, product and sustainability, SLO-Boy presents a concise menu of roasted meats and local produce cooked with precision that far outperforms the humble environs and although \u201ctake-out\u201d only, with a few outdoor seats plus the option for those 21+ to eat at Dino\u2019s, these limitations seem minor in comparison to the food\u2019s overall execution.<\/p>\n

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Reaching out to Chef Justin in advance, a coursed meal of SLO-Boy\u2019s current menu served by brown-paper-bag and Economical packaging with plastic forks, knives and spoons plus paper \u201cshare plates\u201d brought from home, it was inside Dino\u2019s under *that* famous photograph of Johnny Cash that the four-course\/dozen-item tasting was undertaken and with vivid descriptions as well as clever naming each item that arrived showed the work of a Chef willing to go the extra mile, no-doubt something honed through years of travel and time working at Comme Ca alongside Brian Howard.<\/p>\n

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Starting off with a trio, the new menu not exactly \u201clight\u201d eating despite low prices with sides $5-7 and entrees topping-out at $14, it seems only appropriate that a California native would offer Avocado Toast, but upping the ante on \u201cHighway 46\u201d with Pea Tendrils and blistered Tomatoes for acidity Hall\u2019s ability to coax flavor from fresh produce is immediately thrust front-and-center, the crispy Half Chicken far lighter than the usual fried stuff atop a vibrant salad while the \u201cCoq Au\u201d Sandwich is funky yet fresh by way of pate juxtaposing house-pickled vegetables \u2013 charcuterie as a condiment, by way of a sandwich.<\/p>\n

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Certainly not \u201cfine dining,\u201d patrons of the Dive-Bar occasionally belting out sounds as the soundtrack ranged from Miley Cyrus to Pantera, course two saw the team send out John S. Park, PB&L, Cauliflower Steak and Cigar City, the proteins each cooked as well as some seen at Michelin-Starred establishments with the Pork Belly particularly noteworthy as Hall achieves the perfect balance of crisp-but-still-fatty, and yet as good as each of these items were there is little doubt that the Charred Cauliflower Steak is the surprise hit of menu as a result of light smoke dancing beneath pureed Green Olives plus the concentrated flavor of Tomatoes and gently poached Fennel.<\/p>\n

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Some at the table already full, an all-in bill below $120 essentially a complete look at SLO-Boy\u2019s current offerings but undoubtedly a lot of food, round three saw weekly special \u201cLamb for Logan\u201d served alongside Hall\u2019s raved Grass Fed Tri-Tip, Baby Steak Fries and Bucky Duck, the pasta unfortunately a bit overdone though the Lamb and Mushroom ragout was outstanding while the lean Beef and confit Duck Leg again spoke of superior ingredients treated with the respect they deserve, the Harissa Carrots as good as rumor would have it while the melting Brie Crepe was textbook.<\/p>\n

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Rounding out the evening with Whiskey Bread Pudding \u2013 those fancying more subtle desserts well advised to abstain \u2013 there may be no finer example of the dish outside of Herringbone in the city at this moment and at just $5 per \u201cThick Cut\u201d the custard soaked slice offers a perfect sear atop layers of creaminess, the base itself already impressive before a bath in luxurious Caramel sauce.<\/p>\n

FOUR STARS: Taking into account the limitations of its kitchen and setting Justin Kingsley Hall\u2019s SLO-Boy Food will be a tough act for any The Goodwich: TBD concept to follow, the up-coming months promising to be big ones for the young Chef with whatever comes next hopefully building on these concepts and an even bigger audience soon to see his considerable skills.<\/p>\n

RECOMMENDED: Bucky Duck, Cauliflower Steak, PB&L, Hen Gone Wild, Whiskey Bread Pudding.<\/p>\n

AVOID: Gnocchi was a bit tough, though certainly edible thanks to the lamb, while Baby Steak Fries were a bit oily and not crisp enough for my taste.<\/p>\n

TIP: SLO-Boy ends its run at the corner of East Wyoming Avenue and South Las Vegas Boulevard on May 28th, get there while you can.<\/p>\n

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.<\/p>\n

http:\/\/www.sloboyfood.com<\/p>\n","protected":false},"excerpt":{"rendered":"

SLO-Boy Food Hen Gone Wild \u2013 Half Chicken Coated in Wild Rice Flour, Pressed on the Griddle, Fried Artichoke Salad, Charred Lemon Coq Au (Bahn-Mi) \u2013 Red Wine Braised Chicken Leg, Country Spread, Pickled Veggies, Red Pepper Mayo, Fresh Herbs … 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":[25,13,27,29,21,19,61,2900,2899,65],"tags":[],"class_list":["post-44963","post","type-post","status-publish","format-standard","hentry","category-bread-pudding","category-dessert","category-food","category-gnocchi","category-las-vegas","category-nevada","category-pork","category-slo-boy","category-slo-boy-food","category-tasting-menu"],"_links":{"self":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/44963","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=44963"}],"version-history":[{"count":1,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/44963\/revisions"}],"predecessor-version":[{"id":45010,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/44963\/revisions\/45010"}],"wp:attachment":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44963"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44963"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44963"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}