Endo Edibles

Main Street Provisions

Gettin’ Caught in the Rain – Rum, Milk Can Moonshine, Calpico, Pineapple, Lime, Topo Chico

Venison Tataki – New Zealand Venison, Whiskey Shoyu Dessing, Roasted Salsify, Seasoned Egg, Chili Sunflower Seeds

Baba Choke-Ganoush & Hominy Hummus – Wood Roasted Artichoke Dip, Hominy Hummus, Preserved Asparagus in Olive Oil, Fry Bread

Leek Empanada – Colombian-style Leek and Kale Empanada, Charred Tomato and Legume Sauce

Iced Tea – Lemon

Idaho Scotch Egg – Soft boiled Egg wrapped with Smoked Riverence Trout, Potato Chip Crust, Trout Roe, Lemon Verbena Cream

Spring Greens Salad – Desert Bloom Mixed Greens, Pickled Asparagus, Brussels Sprouts Leaves, Fried Onion, Herbs, Artichoke Vinaigrette

Simple Pickles with Greens – Baby Gem Leaves, Sweet-Pickled Peppers, Pickled Cucumbers, Mustard Vinaigrette

Baja Striped Bass – Roasted Pacifico Striped Bass, Uni BBQ Sauce, Rice baked in Seafood Broth, Spiced Pickles

Roasted Seafood Soup – Clams, Smoked Fish, Fresh Fish, White Wine Ancho Seafood Broth, Toasted Country Bread

Cornbread Muffins – Honey Butter

Smoked Duck Breast – Cherry Molasses BBQ Sauce, Roasted Beets, Citrus

Rabbit Boudin – Poached Rabbit Sausage, Potato Dumplings, Sauteed Mushrooms, Mustard Seeds, Rabbit Jus

Honey Lavender Pasturebird – Herbs, Sweet Pepper and Olive Oil Dressing, Tomatoes

Louisiana Popcorn Rice – Schmaltz / Cattleman’s Pea Beans – Sea Island Red Peas, Ground Meat, Onions, Spices, BBQ Sauce

New Harissa Carrots – Harissa roasted Carrots, Tomatillo Sauce, Crispy Greens, Mustard Blossoms

Utah Woman’s Steak – Charred Scallion Chimichurri, Funeral Potato Croquette

Double Espresso – Ice

Citrus Butter Cake – Butter enriched Cake, Raw Sugar, Candied Citrus, Cointreau Noir Whipped Cream

Now On Stage – Paradise City Creamery Dark Chocolate, Coconut Whipped Cream, Chopped Peanuts

Basque Cheesecake – Warm Local Desert Honey, Orange Zest

Previously visited in twice, a second experience outpacing the first, dinner number three at Main Street Provisions found Chef Justin Kingsley Hall’s kitchen firing on all cylinders while owner Kim Owens and her front of house team continue to offer some of the warmest hospitality in town.

Now serving “modern American comfort Food” to a full crowd, the room buzzing on Friday night with mostly locals, it was after pleasant greetings that eight guests were led to a table at room’s center, the next 150 comprised of nineteen plates attesting to Chef Hall’s distinctive style and multi-cultural repertoire.

All exposed beams and unfinished floors sandwiching local artwork, décor that matches Food and Beverage which look rustic despite layered and complex flavors, it was after placing an order that Cocktails arrived first, Gettin’ Caught in the Rain a sweet n’ easy sipper nicely balancing earthy Wood Roasted Artichoke Dip and Colombian-style Empanadas as well as Venison bathing in poignant Dressing with an Egg.

Bridging Appetizers to Entrees with Salad, but not before a taste of Main Street Provisions’ innovative “Scotch Egg” that marries Salt and Smoke, locally grown Greens shine amidst textural Plant-based accoutrements including everything from housemade Artichoke Vinaigrette and Pickles to individually fried Brussels Sprouts Leaves.

Not about to miss Chef’s “New Harissa Carrots,” a signature dish worthy of that designation, Popcorn Rice now finds itself well-utilized as a Side to both Pea Beans and flaky Skin-on Bass glazed in sauce fortified with Sea Urchin, though it would be tough for this or any other dish to outpace gently smoked Duck that eats like Steak alongside Citrus and Beets.

Happy to see top-notch Cornbread now offered without roasted Chicken, though the Bird is one of Las Vegas’ best, additional entrees included salty Seafood Soup with Bread to sop up all the Broth plus medium-rare Steak alongside a Funeral Potato Croquette and tender Rabbit Sausage served in rich Pan Sauce with Dumplings.

Enjoying one more piece of Cornbread as Mrs. Owens stopped by to check-in, her enthusiasm and charm almost tangible, Desserts were ordered with Coffee, the Citrus Buttercake still one of Las Vegas’ best ways to end Dinner while Basque Cheesecake is nearly as good thanks to pronounced creaminess and local Honey used to balance a bit of intentional char.

FOUR AND A HALF STARS: An expanded look at Main Street Provisions’ Spring menu finds Chef Justin Kingsley Hall’s cooking more precise than ever, despite a willingness to take chances with the reassurance that Kim Owens and her service staff will make each guest feel like they’re highly valued.

RECOMMENDED: Baba Choke-Ganoush & Hominy Hummus, Venison Tataki, New Harissa Carrots, Smoked Duck Breast, Rabbit Boudin, Honey Lavender Pasturebird, Cornbread Muffins, Basque Cheesecake, Citrus Butter Cake.

AVOID: The simplified “Now On Stage” Sundae is an improvement from prior, but anyone who isn’t Vegan will be better off getting Ice Cream elsewhere.

TIP: Open 4pm-10pm Weds through Sat and 11am-7pm including Brunch on Sunday.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.mainstprovisions.com