Main Street Provisions

K.O. BBQ Prawn – Roasted Skull Island Prawn, Charred Lemon, Toast, NOLA Beurre Blanc

MSP Butcher Plate – Ancho Dusted Duck Breast, Lamb Rillettes, Chicken Liver Mousse, Pork Pate, MSP Bacon, Smoked Tasso Ham, Pickled Vegetables

Fry Bread & Hominy Hummus – Indian Fry Bread, Preserved Lemon, Olive Oil, Herbs, River Salt

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

Sole Kieve – Fried Sole, Herb Butter, Braised Greens

Louisiana Popcorn Rice – Schmaltz

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

Oat Milk Grits – Coarse ground White Grits, Roasted Peanuts, Garlic Chive Oil

Charcoal Roasted Quail Gumbo – Andouille Sausage Stuffing, Roasted Salsify, Pickled Okra, Cocoa Nib Gumbo Broth

Carolina BBQ’d Yam – Slow Roasted Yam, BBQ glazed Beets, Crispy Garlic, Onions

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

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

Braised Mixed Greens – Onions, Oat Milk White Wine Broth, Crispy Shallot, Pumpkin Oil

Cattleman’s Pea Beans – Sea Island Red Peas, Ground Meat, Onions, Spices, BBQ Sauce

Honey Lavender Pasteur Bird – Half Chicken, Red Wine Sauce, Cast Iron Corn Bread

Double Espresso – Ice

Citrus Butter Cake – Cointreau Noir Whipped Cream, Orange Zest

A Very Chocolate PopnNPie – Chocolate Cream Pie, Cocoa Nibs, Chocolate Chips, Cocoa Powder, Chocolate Ganache

Campfire Banana Pie – Vanilla Tart, Whiskey Bruleed Banana, Marshmallow Meringue

Now On Stage – Paradise City Creamery Mezcal Vanilla, Paradise City Creamery Dark Chocolate, Paradise City Creamery Coffee, Smoked Molasses Fudge, Coconut Whipped Cream, Chopped Peanuts

Long delayed, but much anticipated, it was in the waning days of 2020 that Main Street Provisions opened its doors, owner Kim Owens smartly tapping Chef Justin Kingsley Hall whose unique style of layered flavors and multi-cultural inspiration pair well with her own extensive experience in Food & Beverage.

Described as “modern American comfort Food,” as apt a description of the San Luis Obispo-native’s cooking as one might find, it is from a hostess’ podium that Main Street Provision stretches long-and-narrow, exposed beams and unfinished floors shifting eyes to local artwork, polished wood and the brightly-lit kitchen in back.

Vibrant without being “loud,” socially-distanced tables containing no more than four guests undoubtedly attenuating what the volume might be once the Governor relaxes his mandate, it was after seating that a sever named Wayne stopped by with Menus and Water, both his attention to detail and overall knowledge excellent throughout dinner.

Seasonal and Sustainable, buzz-words often used but in Chef Hall’s kitchen embodied by several Vegetable-centric plates and off-cuts of Meat, it is continuing a trend started at SLO-Boy and continued through Kitchen at Atomic that guests are treated to big, bold flavors, a “K.O. BBQ Prawn” to begin akin to Emeril’s but with greater depth while the “Butcher Plate” is amply endowed with six-styles of housemade Charcuterie including Rillettes, Pate and Liver that thankfully don’t hold back one bit.

Bringing in Jessica Perlstein as Executive Sous Chef, years in busy Restaurants on-Strip more than preparing her for a menu with wide range and high-complexity, it was alongside beverages that four plates arrived sequentially, Justin’s “Fry Bread & Hominy Hummus” nothing short of stunning in terms of taste and consistency while $21 Butter-centered Sole Kieve is built for the #gram but otherwise a bit underwhelming in comparison to thinly-sliced Venison bathing in poignant Dressing with creamy Roasted Root Vegetables.

Unimpressed by $8 Popcorn Rice, a criminal markup that is basic even with Chicken Fat, guests familiar with Justin will know to order his “New Harissa Carrots” with tangy Tomatillos, though in terms of plates designated Plant Based by a “PB” icon both the stick-a-spoon-up-straight Grits and Entrée Yam stuffed with Barbecue Beets and fried Garlic are equally delicious.

Not about to ignore the Gumbo, “because what would a Justin Kingsley Hall menu be without Quail?,” it is amidst a deep Roux with faint notes of Cocoa that tender flesh melds with earth and occasional spots of acid, the latter unfortunately lacking entirely in a side of Greens that also eschews Pork and tastes nothing but bitter.

Enticed to order “Utah Woman’s Steak” by a “Funeral Potato Croquette,” everyone at a table including three Chefs soon agreeing that these are merely fried Mashed Potatoes next to a gristly piece of Meat, far better quality was found in tender Rabbit Sausage served in rich Pan Sauce as well as the beautifully roasted Chicken paired to toothsome Cornbread.

Enjoying a few more spoonfuls of “Cattleman’s Pea Beans” as Kim Owens stopped by to check-in, her enthusiasm and charm almost tangible, all four Desserts were ordered sight-unseen, the Citrus Buttercake a strong contender for Las Vegas best new way to end dinner while Andrea Reyes Mclean’s Chocolate Pie and a “Campfire Banana” version from Justin both outperform a Vegan Sundae featuring scoops from Paradise City Creamery.

FOUR STARS: Slowed by construction delays and COVID-19 the time has finally arrived for Main Street Provisions, and although not every plate is successful one must commend Chef Justin Kingsley Hall’s willingness to swing for the fences with a high batting average as Kim Owens and her team treat each guest with warmth and professionalism.

RECOMMENDED: MSP Butcher Plate, Fry Bread & Hominy Hummus, Oat Milk Grits, Charcoal Roasted Quail Gumbo, Carolina BBQ’d Yam, Rabbit Boudin, Cattleman’s Pea Beans, Citrus Butter Cake, Campfire Banana Pie.

AVOID: Louisiana Popcorn Rice, Utah Woman’s Steak, Braised Mixed Greens.

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