Carson Kitchen

Apple Jacks – spiced whiskey, mango liqueur, lemon juice, simple syrup, egg white

Daddy Wags – blanco tequila, grapefruit, fresh lime, cayenne simple syrup

Piper’s Choice – vodka, espresso liqueur, xocolatl bitters, cinnamon cream

The Magarian – american gin, thyme & honey syrup, fresh lemon, cucumber soda

Leisure Suit Larry – spiced rum, butterscotch liqueur, brown sugar simple syrup, walnut bitters

Grilled Oysters, gochujang butter, crispy onion

“Devil’s” Eggs, crispy pancetta, caviar

Tempura Green Beans, pepper jelly cream cheese

Crispy Chicken Skins, smoked honey

Hotdog Burnt Ends, bbq glaze, high brow ranch

Pear & Raspberry salad, manchego cheese, pink peppercorn, walnuts

Boozy Carrots, brown butter, molasses, pistachio

Short Rib Flatbread, spinach, parmesan

French Onion Fingerlings, gruyere cheese, chive

Cabbage “Steak”, tunisian tomato sauce, gruyere, parsley

Rabbit Farfalle, “marsuvio” sauce, green pea, wild mushroom

Pot Roast Dip, swiss cheese, HP aioli, natural jus

Bacon Burger, cooper’s sharp, jalapeño bacon, bacon mayo

Steelhead Trout, yellow curry, crispy ginger rice, basil

Bourbon Fudge Brownie, brown butter bacon ice cream

Glazed Donut Bread Pudding, three rum caramel, vanilla crème anglaise

Pear “Cheesecake”, bleu cheese mousse, port pear butter, peppered walnut

Ground-breaking since opening Carson Kitchen’s greatness has seemingly become so expected that many are prone to overlook it, but on Sunday Afternoon 124 South 6th Street again showed well with thirteen new items debuted just a few days earlier.

Fortunate to have tasted every new plate at Carson Kitchen since summer of 2015, Chefs Harwell, Simon and team forever rethinking even longtime best-sellers, it was alongside drinks that dining began shortly, all well-suited to iconic Chicken Skins, “Devil’s Eggs” and Tempura Green Beans with Pepper Jelly Cream Cheese.

Continuing with more Skins, equally enjoyable today as in 2014, Hot Dog “Burnt Ends” stand out thanks to sticky BBQ Sauce while seasonal Salads are highlighted by “Pear & Raspberry” best enjoyed adjacent grilled Oysters with Gochujang.

Forever exuding creativity, quality and the sort of Food that challenges without compromise Cabbage “Steak” is the latest Vegan showcase and for those okay with Butter or Cheese the “Boozy” Carrots and “French Onion” Fingerlings are even more delicious.

Going Shortrib for this season’s flatbread, and Pot Roast for “Between Bread,” a new rendition of the Burger incorporates Jalapeno Bacon to good effect while Pasta with Rabbit and Steelhead Trout are enjoyable and hearty enough for colder weather.

Disappointed to see Banoffee “Pie” again on hiatus, especially as Pear “Cheesecake” is overwhelmed by funk, Las Vegas’ best Brownie and Donut Bread Pudding remain mainstays and should be requisite to end every visit to DTLV’s best Restaurant.

www.carsonkitchen.com