Naxos Taverna
Naxos Gin & Tonic – Grace Gin, Elderflower Liqueur, Rosemary, Lime, Elderflower Tonic
Greek Sangria – Moschofilero Rose Wine, Metaxa, Mastiho, Peaches, Strawberries
Dips and Spreads – Tzatziki, Muhammara, Houmous, Coal-Roasted Eggplant & Tomato, Beet-Citrus Tartare, Crushed Fava Bean, Marinated Greek Olives & Herbed Feta, Pita Bread
Green Chick Pea Falafel – Tahini Yogurt, Red Schug
Zucchini & Eggplant Chips – Tzatziki
Tiropita – Leeks, Honey, Pistachio
Kataifi Wrapped Prawns – Kalamata Olive Aioli
2021 The Four Graces Pinot Noir
Crispy Fingerling Potatoes – Kefalotyri Cheese, Lemon
Spiced Baby Cauliflower – Sweet Onion Puree, Raisins
Roasted Sweet Potatoes – Za’atar Yogurt, Pomegranate
Roasted Baby Carrots – Mint Yogurt, Aleppo Chili
Atlantic Skate Wing – Ladolemono, Capers, Sea Beans
Loukaniko Sausage – Gigante Beans, Feta, Mint
Braised Lamb Shank Kotsi – Chickpeas, Tomato, Olive
Lobster & Crab Diavolo – Squid Ink Spaghettini
Yogurt – Honey, Cherries, Walnuts / Baklava Cheesecake – Pistachio Phyllo, Strawberry Sorbet / Spiced Date Cake – Caramel, Candied Walnuts / Cookies & Bites
Homemade Froyo – Ricotta Cheese & Olive Oil, Pistachio, Baklava Crumble
A concept from Tao Group owner Lou Abin and Lotus of Siam’s parent Bua Food Group, Naxos Taverna at Red Rock Casino Resort & Spa suggests “approachable Mediterranean Seafood-focused cuisine cooked from the soul.”
Fronted by Kallisto Oyster Bar and bathed in blue, an airy dining room of light woods espousing the Island from which it takes its name, Naxos’ menu comes from Chef Mark Andelbradt and ranges widely from traditional Greek recipes to Steaks or Salmon targeting tourists and Summerlin soccer moms.
Offering whole Fish shown on ice, plus fresh Pita baked in an open kitchen, no meal at Naxos should begin without “Dips, Spreads & Breads,” $30 yielding five choices from which Tzatziki, Muhammara, Coal-Roasted Eggplant and Beet-Citrus Tartare are all well-executed in sharable portions.
Inspired by the taverns of Greece, though oddly using Turkey’s Nazar Boncuk in marketing, a good majority of Naxos Wine and Spirits derive from the Islands while small shares such as Falafel with spicy Sauce and Prawns wrapped in Kataifi outpace Zucchini & Eggplant Chips done far better at Strip-stalwart Estiatorio Milos.
Not forgetting Tiropita that is more balanced than many thanks to Leeks, so compelling a four-top should consider ordering two, additional shares include delicate Skate paired to Capers plus Braised Lamb Shank cooked spoon-tender in a Sauce boldened by Tomatoes and Olives.
Less impressed by Greek Sausage, sour like Lotus of Siam’s Isaan version but stiff with a grainy texture, Seafood Diavolo brings the heat amidst Pasta cooked appropriately while “Market Sides” including crispy Potatoes, Carrots and Cauliflower are highlighted by Sweet Potatoes with Za’atar Yogurt and Pomegranate Arils.
Debuted February 18th but already with exemplary service Naxos’ Dessert menu offers surprises not found on the website, and although Baklava Cheesecake and Date Cake each outpace the $12 cost the best bites come from swirled Froyo mixing Ricotta Cheese and Olive Oil with Pistachios plus crunchy Phyllo on top.
www.naxosredrock.com
