Esther’s Kitchen
Just A Little Stitious – house mulled wine/ apple brandy/ lemon/ mole bitters/ cardamom
Pine In My Ash – red pine needle house infused ilegal mezcal/ bay leaf/ cranberry/ braulio amaro/ lime
The Chef’s Spread With All The Things – Housemade Sourdough Bread + Basil Ricotta, Basil Oil, Herbs + Cambozola, Blue Cheese, Walnut, Pickled Grapes + Beet Conserva, Saba, Capers, Calabrian Peppers + ‘Nduja, Calabrian Salami, Chili Oil + Burrata, Chives, Basil, Sea Salt + Anchovy Butter, Capers, Parsley + Cannellini Beans, Lardo, Speck, Pistachio Oil + Fegatini, Chicken Liver, Foie Gras, Saba, Strawberry + Butter, Olive Oil, Black Pepper
Hawaiian Big Eye Tuna Crudo – yuzu gelee + radish + calabrian chili + basil
Fall Squash Agrodolce Salad – triple cream brie + pumpkin seed crumble + frisse + basil
Gnocci Fritto – parmesan espuma + speck + chives
Mezzaluna – kabocha squash + chestnuts + sage + ricotta salata
Casarecce – crab + nduja + breadcrumbs + lemon + chives
Tajarin – chanterelles + madeira cream + breadcrumbs + chives
Wood Grilled Calabrian Pork Sausage – green lentils + sweet peppers + onions + rosemary
Pachamamma Pork Chop – pine nut calabrian chili crisp
Butcher Beans + greens
House Ground Polenta – mascarpone + parmesan
Lasagna al Forno – wild boar ragu + mushrooms + rosemary gremolata
Butterscotch Budino
Chocolate Cake
Basque Cheesecake
Last visited for Dinner in July Saturday once again found Esther’s Kitchen firing on all cylinders, the frequently-changing menu expanded to match a more sizable space located just around the corner from James Trees’ revolutionary original address.
Now serving Las Vegas for nearly 7 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 Baker Dylan Jobsz’s city-best Sourdough starting things off.
Seasonal and rustic in a good way, exacting standards and impeccable service forever part of Esther’s D.N.A., it was with a focus on new items that all-new Crudo with Calabrian Chilis went toe-to-toe with grilled Squash decorated by Brie and Greens.
Modifying Gnocco Frito for colder weather, light Dough fried and filled with airy Parmesan, new Entrees include earthy Lasagna quite different from Al Solito Posto plus spicy Sausage lent snappiness from the grill atop a sort of “Sausage & Peppers” Lentils setup.
Pasta-centric as always, classics still present but this day’s focus on items such as Mezzaluna akin to Mario Batali’s iconic “Pumpkin Lune,” suffice it to say that there are no wrong options whether its Casarecce with Crab and ‘Nduja or hand-cut Noodles in Madeira Cream that reminisces of idyllic Mushroom Soup.
Never forgetting Tree’s Polenta, though guests seeking something more hearty should consider a thick and juicy Pork Chop served alongside Beans, Dessert consisted of Esther’s forever refining Butterscotch Budino plus Chocolate Cake like a Klondike Bar and thick Basque Cheesecake.
www.estherslv.com

