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| Deviled Eggs |
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| Short Rib Sliders |
Carson
Kitchen will combine the innovative cuisine of the city’s first true local,
celebrity chef, Kerry Simon, with the hipster vibe of Downtown Las Vegas when
it opens on the corner of 6th Street and Carson Avenue at South 124 6th St. in
early June.
“I
have long wanted to open a true neighborhood restaurant and as Downtown Las
Vegas is now the social center for locals, it is the perfect spot for this
concept,” says Simon. “I want this restaurant to feel like dinners I’ve
prepared for friends in my own home, and I have developed the menu and design
with those friends in mind.”
A new
American gastro-lounge, Carson Kitchen artfully celebrates food and drink
through an ingredient-driven menu that provides innovative flavors for guests
through progressive, yet approachable selections. True to his signature style,
Simon elevates classics with contemporary flavors, from “Devil’s Eggs,” made
with crispy pancetta and caviar, to a cocoa-espresso NY strip steak served with
red wine demi. Simon will also place an emphasis on sustainable ingredients, as
well as locally sourced produce.
Carson
Kitchen was developed in partnership with hospitality veteran, Cory Harwell,
who relocated to Las Vegas from New York in 1997 and has since had his hand in
leading many high-level restaurants throughout the city. Harwell and Simon are
working alongside Tony Hsieh and the Downtown Project to embrace the developing
culture of Fremont East and the local spirit of Las Vegas. Carson Kitchen is in
the space formerly occupied by the John E. Carson Hotel, keeping much of the
character and ‘bones’ of the original structure. The name was inspired by the John E. Carson
Hotel itself, as well as pays tribute to The Mercer Kitchen in New York City by
Simon’s mentor, Jean Georges-Vongerichten.
“Having
lived in Las Vegas for so many years, I’m really excited about developing a
restaurant that will primarily appeal to locals,” says Harwell. “Plus,
creatively it has been a fun project for us, to develop a restaurant that from
menu to design feels like being in someone’s home. The menu has that appeal of
experimenting with different flavors in the kitchen, and it has presented an
opportunity for us to be more playful with the dining experience.”
The
1,800-square-foot dining room will seat 90 guests with a design inspired by
Simon’s own loft-style home in Las Vegas. The chef’s table is an experience in
itself with a tabletop that borders the kitchen and doubles as an expo counter.
The dining room has the feel of being welcomed into a homey, yet modern kitchen
with the use of repurposed wood and steel materials. Carson Kitchen’s
stone-oven gives the appearance of an old-school wood burning hearth, with the
casing built for it outside of the restaurant. Twisted metal pieces run from
floor-to-ceiling to separate the space into different areas, which provides a
more intimate dining experience. The bar top counter ties into the kitchen
being made out of the same material of an end-cut of a butcher’s block.
The
910-square-foot, garden-style rooftop patio will host live music, such as DJs
and bands, offering a space to dine and enjoy a lush six-foot-tall living wall,
a bar top made of funky granite and overall lively social scene.
The
menu, which has an emphasis on sharing, includes social plates, sandwiches,
entrées and stone-oven flatbreads. Social plates, priced from $6 to $10,
include tempura green beans made with pepper jelly and cream cheese; bacon jam
served with baked brie and toasted baguette; and “Devil’s Eggs” complete with
crispy pancetta and caviar.
The
“Between Bread” sandwich section, priced from $10 to $14, includes short rib
sliders made with root beer glaze; grilled cheese with apple slices and
caramelized onion; and a butter burger topped with Boursin and Taleggio
cheeses, lettuce and tomato. Stone-oven flatbreads are priced from $8 to $10
and include duck confit made with black mission figs and gorgonzola cheese;
merguez sausage topped with fennel, broccolini and ricotta cheese; and wild
mushroom complemented with caramelized onions and Cabrales bleu cheese.
The
sustainable selections from the farm and garden range from $8 to $14 and
include rabbit ragu made with spaghetti squash and parmesan; kale & apple
served with pancetta croutons and lemon vinaigrette; and black rice and oxtail
risotto, made with a parmesan cream. Fresh fish selections, priced from $10 to
$14, include steelhead trout cake served with mustard cream; swordfish topped
with lemon, mint and basil; and mussels made with chorizo, saffron and fennel.
Meats, priced from $14 to $18, include cocoa-espresso NY strip steak served
with red wine demi; chicken roulade with chorizo and manchego cheeses; and
roasted pork loin topped with apple cider glaze.
Desserts
are highlighted by a bourbon fudge brownie served with brown butter bacon ice
cream; glazed donut bread pudding made with three rum caramel and vanilla crème
anglaise; and “Not Your Father’s” Twinkies.
The
drink menu will feature more “mom and pop” style selections to support smaller
businesses, such as Jones Soda, Virgil’s and Tommy Knockers. The cocktail menu
will offer handcrafted selections with an urban masculine influence and will
utilize organic spirit options from craft distilleries around the country.
Selections include the “Old Wooden Shed,” made with No. 209 Gin, XTA Liqueur,
fresh lemon and angostura bitters; and the “Brewers Fix,” made with Hophead
Vodka, Bonne Maman Apricot Preserves, fresh lemon, simple syrup and Prosecco.
For beer and wine, Carson Kitchen will have a diverse selection of small-batch
American craft beers and wines from boutique vineyards around the country.
PHOTO
CREDIT: Peter Harasty
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