Endo Edibles

1228 Main

Double Espresso on Ice

Oatmeal Cookie

Pain au Chocolat

Swiss Bread Danish

Butter Croissant, Honey Butter, Orange Marmalade

Strawberry Cream Danish

Blueberry Cream Cheese Danish

Market Fruit Pop Tart

Morning Glory Muffin

Creme Brulee Croissant

Amalfi Lemon Cake, Olive Oil Sponge, Lemon Butter Cream Frosting

Baguette

Sebastien’s Butter made from Strauss Cream and Sea Salt with Orange Marmalade

Lemon Curd Cruffin

Peaches & Cream French Toast, Frog’s Hollow Peaches, Toasted Hazelnuts, Vanilla Chantilly

Rustic Grilled Cheese, Sourdough, Sharp Cheddar Cheese, Jack Cheese, Creamy Tomato Soup

Buttermilk Biscuit, Scrambled Eggs, Cheddar Cheese, Crispy Smoked Bacon, Pimento Cheese

Warm Ham & Gruyere Croissant, Local Greens, Sherry Vinaigrette

1228 Prime Burger, Brioche Bun, Dijonnaise, American Cheese, Kosher Dill Pickle, Red onion, Fries, Ketchup

Multi-Seed Rye Bread

Cherry Walnut Bread

Previously a novelty store 1228 MAIN is the culmination of a journey that began as a Bread stand at the Downtown Summerlin Farmer’s Market, David Robins, Dustin Lewandowski and Sébastien Polycarpe bringing their collective talents to the Arts District with impressive results.

A partnership with Wolfgang Puck, Robins having opened five of the Chef’s projects over the past three decades, it is upon entry that guests will note a Barista stand and two glass cases including one filled to the top with Pastries from the hands of men previously employed by Savoy and Robuchon.

Open for Breakfast, Lunch and Dinner with Puck having moved his Bread production for all of Las Vegas to the expansive kitchen, it is from the counter or at a table that orders are placed for everything from well-priced Coffee to more costly Soups, Salads, Sandwiches and Cakes.

Surrounded by paid parking, buzzy Bars and shops, though 1228’s Wine and Spirits shouldn’t be overlooked, daytime should begin for most with one (or all) of Sébastien’s exceptional Viennoiserie, the Butter Croissant flaky around a delicate center while Pain au Chocolat, Creme Brulee Croissant and Pan Suisse follow the same formula adding sweetness through Chocolate, Custard or both.

Serious about their craft but not afraid to get creative, a Lemon Curd Cruffin standing out with assertive Citrus while Fruit Danishes are faultless, fans of something more rustic should look to a thick Oatmeal Cookie, Sugar-shellacked Pop Tart or flourless Muffin featuring Orange, Carrot, Apple and Pecan.

Turning to Chef Alexander Huizar for savories, time with Josh Smith at Delilah undoubtedly paying dividends, Grilled Cheese places aged Cheddar and Jack together on housemade Sourdough next to creamy Tomato Soup for $16 while the same Bread including Peaches, Pure Maple Syrup and Cream costs $14 per three slices beneath Chantilly.

Fully expecting Baguette from Polycarpe and Guechida to be impressive, easily the city’s best and even better with hosemade Orange Marmalade plus Sebastien’s Butter made from Strauss Cream and Sea Salt, additional loaves include Multi-Grain Rye and Cherry Walnut that wouldn’t be out of place at a Michelin 3* Restaurant.

Not about to forgo Biscuits, at 1228 served laminated beneath Bacon and Eggs alongside spreadable Pimento Cheese, Croissants also come warmed with Ham and Gruyere while the $18 double-Smash Burger features a housemade Bun and Dijonnaise and a pile of some seriously good Fries.

Fairly plain in terms of décor, a brick wall dividing the Bar from a dining room filled with wooden tables and leather-clad seats, Desserts are scaled back at lunch compared to later with the exception of flourless Chocolate Cake and subtle Amalfi Lemon Cake featuring an Olive Oil Sponge and Lemon Buttercream Frosting.

www.1228mainlv.com