New Menu Items Come To Kerry Simon's Downtown Las Vegas

Succotash

Get Shorty

Celebrity “Rock ‘n’ Roll Chef” Kerry Simon’s award-winning Downtown Las Vegas restaurant, Carson Kitchen, has introduced an array of new menu selections beginning in mid-August.

Simon and business partner, Cory Harwell, developed the new ideas and recipes to reflect the unique twists and ingredient-drive dishes that have propelled Carson Kitchen to become a staple of downtown dining. The menu includes an array of new entrées, shared plates and desserts in addition to remaining favorites.

Prepared by recently-named Executive Chef Eugene Santiago, new sandwich selections include: a wild boar sloppy Joe with crispy fennel and orange aioli for $14; and FGT sliders, a combination of fried green tomatoes and lump crab ravigote, priced at $12. Replacing the bone marrow bruschetta is a new mushroom ceviche with beech mushrooms and taro chips for $10.

Adding to the unique new offerings, Carson Kitchen has introduced a bone-in pork belly with stone fruit glaze for $15; and halibut with a cava and grape juice beurre blanc, priced at $15.  New flatbread selections include the wild mushroom with smoked spinach, artichokes and mozzarella for $12; and the alligator gumbo made with Andouille sausage and pickled fried okra, for $14.

Other new selections include a peach and heirloom tomato salad with goat cheese, rye crouton and saba, for $11; the return of the rabbit ragu, made with spaghetti squash and parmesan for $14; and the succotash with corn, lima beans, peas and crema fresca, priced at $8. Chef Simon’s newest dessert addition is a WineBerry Shortcake, served with lavender cream and streusel, priced at $8.

To wash down the menu additions, new cocktails have been introduced all priced at $12. The Bee’s Knees, made of Hana Gin, fresh lemon and smoked honey; Get Shorty! a combination of El Jimador Tequila, grapefruit, fresh lime and cayenne simple syrup; and the Nilsson Schmilsson, made of Sugar Island Coconut Rum, fresh lime, basil simple syrup and egg white.

Named 2015 “Best New Restaurant” by Best of Las Vegas and 2014 “Neighborhood Restaurant of the Year” by Desert Companion, Carson Kitchen is Chef Kerry Simon’s new American restaurant in partnership with hospitality veteran, Cory Harwell. The intimate restaurant is located inside the old John. E Carson Hotel at 124 South 6th St. in Downtown Las Vegas and features social plates, entrées, sandwiches and stone-oven flatbreads, in addition to small-batch wine and craft beers. Hours are 11 a.m. to 11 p.m. for lunch and dinner. More information may be found by visiting www.carsonkitchen.com, calling 702.473.9523 or following on Facebook, Twitter and Instagram at @CarsonKitchen.

PHOTO CREDIT: Chris Wessling