Carson Kitchen
Iced Tea
Fat Elvis – Bacon Lardon, Banana, Toffee, Peanut Butter Toast
Shrimp & Grits – Spicy Sausage Gravy, Crispy Grits
Garbage Hash – Short Rib, Pork Belly, Red Wine Demi, Sunny Egg
Spam Benedict – Cornbread, Poached Egg, Sauce Charon
Breakfast Tacos – Spicy Sausage, Egg, Cucumber Pico de Gallo
Chicken & Waffle – Spiced Mornay, Mac & Cheese Waffle
Beet Tartare Toast – Pistachio, Mandarin, Goat Cheese, Honey
Tempura Green Beans – Pepper Jelly Cream Cheese
Crispy Chicken Skins – Smoked Honey
Hawaiian Mac – Spam, Furikake, Pineapple Vin, Pickled Carrots
Mu Shu Mushroom Flatbread – Hoisin, Sesame, Soft Egg
Bacon Jam – Havarti, Toasted Baguette
Butter Burger – Boursin, Cheddar, Spicy Tots, Ketchup
Black Rice & Oxtail Risotto – Parmesan Cream, Gremolata
Pork Tenderloin – Cherry Apricot Maple Chutney
Banoffee “Pie” – Bailey’s Whipped Cream, Chocolate Digestive
Bourbon Fudge Brownie – Brown Butter Bacon Ice Cream
Donut French Toast – Three Rum Caramel, Vanilla Crème Anglaise
Glazed Donut Bread Pudding – Three Rum Caramel, Vanilla Crème Anglaise
Continually pushing forward, locations in Salt Lake City and outside Atlanta opened amidst a global pandemic, Carson Kitchen Las Vegas launched Sunday Brunch on the final weekend of September 2020 and recently added a few tweaks to compliment an already-stunning Spring/Summer menu.
Still DTLV’s best Restaurant since its inception, a team of talented servers providing faultless service with the utmost attention to guest safety, it was with General Manager Ethan Asch leading the way that an Independence Day celebration got started with “Fat Elvis,” the King’s favorite Sandwich served like Carson Kitchen’s delectable Beet Tartare Toast but upgraded further by Toffee Sauce.
Filled to capacity by noon, waves of Food and Beverage arriving as share plates were refreshed frequently, additional new plates from Chefs Harwell and Simon include spicy Breakfast Tacos plus “Garbage Hash” built from Short Rib and Pork Belly dressed-up in fine-dining quality Demi-glace.
Never passing on Crispy Chicken Skins or Bacon Jam, each as delicious today as they have been twenty-times prior, bonus Breakfast plates include “Chicken & Waffle” featuring Carson Kitchen’s “Secret Sunday” Bird atop Waffles incorporating “shhhh, it’s a secret” Mac ‘n Cheese, plus a reformatted Spam Benny with Cornbread and Shrimp and Grits that take the Southern classic to new heights via Mint, Fish Sauce and Chiles.
Continuing with Salad, “Hawaiian Mac” brightening its namesake with Pineapple alongside slices of Spam grilled to resemble Flatbread, diners in the know will make certain not to pass Tempura Green Beans and Pepper Jelly Cream Cheese or Black Rice & Oxtail Risotto that never get old.
Next veering fusion with American-Chinese Mu Shu Mushroom Flatbread including Tamago, before snapping back to America via the retooled Butter Burger and Steakhouse quality Pork Tenderloin, Dessert comprised two day-one icons and one glorious homecoming, the Brownie and Bread Pudding each previously discussed at length while Banoffee “Pie” is even better…though the all-new deep fried French Toast Sticks from Brunch are also quite formidable.
FIVE STARS: Innovative since opening, Carson Kitchen’s excellence has seemingly become so expected that locals are prone to overlook it, but with the current menu arguably their best to-date Cory Harwell, Scott Simon and Ethan Asch continue to run Downtown Las Vegas’ most important Restaurant.
RECOMMENDED: Crispy Chicken Skins, Spam Benedict, Shrimp & Grits, Chicken & Waffle, Donut French Toast, Tempura Green Beans, Beet Tartare Toast, Hawaiian Mac, Mu Shu Mushroom Flatbread, Butter Burger, Pork Tenderloin, Bourbon Fudge Brownie, Banoffee “Pie”.
AVOID: N/A.
TIP: Brunch is offered 11:00am until 4:00pm on Sundays, in addition to the daily dine-in and take-away menu.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.carsonkitchen.com/las/index.html
