Glutton, Downtown Las Vegas

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Living in Downtown Las Vegas has been a pretty cool experience so far. It seems like every time I walk down the street there’s something new to check out. The latest in the Downtown Project family is Glutton, a co-creation from Chef Bradley Manchester and Chef Joseph Kudrak. Dubbed ‘urban neighborhood cuisine’ they kicked off less than a week ago with a strong start and promising future. I’ve been driving by the corner of 7th and Carson since early January and I can’t tell you how excited I am to see everything finally come together for these guys!

{ Our Menu }
Whipped Ricotta – spring peas, mint, pistachio chutney, grilled focaccia
Chicken Liver Mousse – bread & butter pickles + grilled bread
Carlsbad Oysters – banyuls mignatte, cucumber
Bread & Butter – house made parker house rolls, breakfast radish, cultured butter
Brown Butter Gnocchi – braised pork cheek, soy, safe, pine nut gremolata
Creekstone Farms Sirloin – peas & carrots, red wine reduction

I would order the ricotta again in a heart beat and loved the use of veggies throughout all the dishes. I’m not a huge oyster fan, but I saw them come out of the kitchen and had to give them a try. They ended up being really delightful with little cucumber chunks sprinkled on top. Also, homemade parker house rolls? Always a good thing. We had some great wine and sat for over an hour at the chefs counter, which is a great touch to this open kitchen setup. I’m glad to have some new faces in the neighborhood and if you find yourself in Downtown Las Vegas you should definitely stop by!

Pasta Carbonara with Charred Brussels Sprout Leaves and Bacon

edit2edit8edit1edit4edit3edit6edit7edit9Learning how to make homemade pasta has significantly changed the way I spend time in the kitchen. On a typical Wednesday  after leaving work I would have cooked up something simple from the ingredients hanging out in my fridge. Now a days I spend my afternoon plotting out a strategic grocery store mission so I can get home and immediately start a batch of fresh pasta. Not only is it the best thing ever to eat, it also is a great source of stress relief. As soon as I’ve got the eggs, flour and salt in a bowl and a glass of wine in hand I could not be happier. I recently stumbled across this fab recipe for Pasta Carbonara with Charred Brussels Sprout Leaves and Truffles from Chocolate + Marrow and just had to give it a try! Given the lack of artisanal grocery store products found here in good old Las Vegas, I had to do some slight editing to her recipe. So make sure you head over to her site for the full carbonara effect.

What you’ll Need:

¾ lb of brussels sprouts
2 tablespoons of extra virgin olive oil
8 oz of fresh or store-bought tagliatelle
4 oz of bacon, chopped finely
truffle salt
coarsely ground pepper ½ teaspoon
2 tablespoons of butter
shaved parmesan
2 egg yolks
lemon rind, for garnish (optional)
fresh ground pepper, for garnish

Method:

Begin by chopping up the brussels sprouts and peeling off the outer leaves. After this chop up your bacon strips then place them in a bowl withe the sprout leaves. Drop in and coat this mix with a Tbsp of olive oil and add some cracked pepper for flavor. After you’ve got everything nice and coated, spread it out on a cooking sheet and pop it in the oven at 400′ for 10-15 mins. Keep an eye on it because all ovens will cook this differently, you just want them to get slightly seared. Next up is the pasta! I made my own pasta (recipe coming soon) but store bought tagliatelle is also 100% acceptable. Cook your pasta to taste then make sure to save 2 cups of the pasta water for later. Coat the pasta with olive oil and truffle salt, then put that aside.

Once the brussels and bacon mix is ready to go and you’ve got your pasta coated and resting in the olive oil you can begin the skillet prep. Drop 2 Tbsp’s of butter into a skillet and add a cup of the pasta water you put aside earlier. Add your pasta in first then a hefty helping of parmesan cheese. Toss that up then remove from the heat. Next comes the egg yolks, just spread those over the top of the pasta then add in your brussels and bacon mix. Toss again then add in your final cup of pasta water. If you’ve already got a good sauce base, you can add less of the pasta water in at the end here. It’s really up to you! Finish it off with some shaved lemon, more parmesan and a bit more truffle salt. Then enjoy!

Recommended Listening:

Hearthstone Kitchen & Cellar, Las Vegas

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About Hearthstone Kitchen & Cellar: Created by Chef Brian Massie, Hearthstone Kitchen & Cellar offers guests pure, carefully crafted house-made fare from the highest quality sourced ingredients. At the heart of Hearthstone’s comfortable, eclectic interiors stand two rustic wood-burning ovens where savory, authentic dishes are freshly roasted every day. Chef Massie’s menu reflects a simple and pure approach to refined cuisine that honors and respects food. Enjoy artisanal salads, shared plates, charcuterie selections and signature entrees made from scratch, while also indulging in wine from Hearthstone’s impressive wine list.

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Happy Monday guys! It’s been on my list for a while and this weekend I finally made it out to Hearthstone Kitchen & Cellar at Red Rock Casino. Still in it’s first year of being open, Chef Brian Massie’s new spot was everything I expected and more. The layout was gorgeous, the interior was decorated to a T and the overall atmosphere of the restaurant was inviting and relaxing. It was a great way to spend our Sunday afternoon!

 {Our Menu }

Yogurt & Blackberry Toast – blackberry jam, toasted pistachio, sea salt
Cinnamon Sticky Buns
Traditional Egg ‘Bennie’ – benton’s ham, soft poached egg, hollandaise
Duck & Waffles – crispy duck confit, whole wheat + rye waffles, maple bourbon syrup

I would definitely recommend starting off with some of the Jars & Toast or sides. The entrees were decent size but not totally overwhelming. The Yogurt & Blackberry toast was awesome, something I would definitely order again. My Eggs Benedict was also spot on, nothing too creative or modern just a solid representation of this classic brunch meal. Overall the experience was really enjoyable. There was live music playing out front and we sat comfortably for almost 2 hours. One thing I also really liked was that although you are smack in the middle of the Red Rock casino madness, you didn’t feel it at all. Just make sure to get a reservation ahead of time if you want to sit outside. I would definitely recommend stopping by Hearthstone and I can’t wait to head back out soon to try the dinner menu!

(Exterior Image via Vegas Eater)