-
More eggs!
GYOKU AT YUI EDOMAE SUSHI The most magical egg creations are often unrecognizable as eggs, and the best example of such distinct creativity might be the Japanese sweet egg omelet sometimes known simply as tamago but listed as gyoku on the menu at Yui. Traditionally made with only eggs, dashi stock, sugar, mirin rice wine and soy sauce, this ethereal bite is all about lightness, in flavor and texture. Yui’s version is as good as it gets in this town, slightly sweeter than most but beautifully balanced, a sublime finisher to a memorable meal. 3460 Arville St., 702-202-2408.
-
TORTILLA SACROMONTE AT BAZAAR MEAT Technically, this is another omelet, one from Granada in southern Spain’s Andalusia region. And since it’s a seldom-ordered dish at José Andrés palace of many meats, the kidneys, sweetbreads and bone marrow layered on top might just steal the show. But the crazy-rich, impossibly fluffy farm eggs that form its foundation are more than just a savory vessel to get that delectable weirdness into your face. These are the eggs of dreams. SLS, 702-761-7757.
-
CRISPY OYSTERS AT STANDARD & POUR Fancy versions of deviled eggs might have passed as a restaurant trend, but Carson Kitchen’s version (with bacon and caviar) remains awesome. The new S&P, sort of a suburban extension of CK, takes eggs in a different direction by mounting a luscious pile of sriracha-seasoned egg salad and smoky trout roe atop fried oysters. It’s eggs on eggs on oysters, and it’s one fabulous bite. 11261 S. Eastern Ave. #200, 702-629-5523.
