Esther’s Kitchen
Sourdough Bread – Cultured Butter, ‘Nduja / Sourdough Bread – Cultured Butter, Anchovy Butter
Vegan Cauliflower Alla Romana – Chili, Garlic, Fried Capers, Parsley
Cheesy Eggs – Housemade Brioche, Chives, Fontina, Parmesan
Cherry Cinnamon French Toast – Cherries, Cream Cheese, Cinnamon
Biscuits and Maple Sausage Gravy – Fried Eggs, Prosciutto, Fontina
Margherita Pizza – Vegan Cheese, Bianco Dinapoli Tomatoes, Basil
Roasted Mushroom Pizza – Spring Onion, Smoked Mozzarella, Fingerling Potato
Spaghetti Pomodoro – Sungold Tomatoes, Basil, Vegan Pomodoro
Radiatore Al Limone – Black Garlic, Lemon, Cream, Chives, Breadcrumbs
Meyer Lemon Pancakes – Huckleberry Jam, Meyer Lemon Curd, Lemon Whipped Cream
Crab + Spinach Benedict – ‘Nduja, Garlic Confit, Old Bay Hollandaise, Poached Egg
Truffle Polenta – Sunny Side Eggs, Roasted Mushrooms, Frico Chip
Butterscotch Budino – Whiskey Caramel, Honeycomb, Whipped Cream
Last visited for Brunch in December of 2025 Sunday afternoon once again found Esther’s Kitchen firing on all cylinders, the frequently-changing menu filled with past favorites in addition to new plates executed at a fair price with exacting standards.
Now serving Las Vegas for over eight years, every available superlative already used to describe James Trees’ Restaurant that revitalized the Art’s District, it was with a packed house that four guests sat near the bar with Coffee from Vesta, Cocktails and Dylan Jobsz’s city-best Sourdough beneath various toppings starting things off.
Seasonal and rustic in a good way, Pork and Cheese Biscuits not pretty but wholly delicious even without Butter, suffice it to say that Maple Sausage Gravy and Eggs add an extra layer of decadence while toasts beneath soft-scrambled Eggs or Ricotta with Jam are comforting and delicious.
More savory than sweet this time, spicy Cauliflower without the Anchovies for a Vegan as good as the original, Esther’s can also modify their Margherita to those who eschew Animal products while the current Roasted Mushroom Pizza is a masterpiece of taste and texture.
Heartier with Blue Crab kissed by Calabrian Sausage beneath Eggs plus Old Bay Hollandaise, the sort of dish that might have a native Italian muttering and gesturing before realizing just how well it all works together, one should never forget Polenta ground on-site beneath a crispy Cheese lattice nor the seasonal Pancakes that stand tall and fluffy with a Custard center.
A lot of Food for not much cash, all of it rooted in technique but never compromising flavor for looks, Dessert consisted of Esther’s forever refining Butterscotch Budino times two – because one is never enough – plus a thick wedge of French Toast loaded with Cinnamon finding its foil in Cream Cheese and Cherries.
www.estherslv.com
