Brunch, coffee and cocktails. It’s the perfect spring trinity, for when the seasons start to change, days grow longer and weekends magically free up for food adventures. Those eager to map new territory will find Good Morning Kitchen & Cocktail Bar worth the trip.
The southwest-Valley restaurant debuted in June, to the delight of brunchers around town. Venezuelan chef Jhon Castro, who has worked at Sparrow + Wolf, Bazaar Meat and the former Mercadito at Red Rock Resort, elevates the most important meal of the day with a creativity steeped in years of traveling and experiencing cooking styles from different countries. Castro approaches every dish with our memories in mind.
The crab Benedict ($21), served with a whole soft-shell tempura crab and a poached egg over avocado hash, isn’t easy to forget. “It’s one of those dishes where I wanted to use a popular brunch item people know but haven’t really seen many variations on,” Castro says. “I wanted to create a fun version for guests to remember and want to come back for more.”
Brunch staples like the chocolate-drizzled bananas Foster French toast ($15) and the breakfast sandwich ($15)—which arrives with generous helpings of scrambled eggs, Canadian bacon and creamy aioli between toasted brioche buns—hit the spot.
The plant-based dishes are equally satisfying. Don’t miss the vegan chicken and vanilla waffles ($17). The fried chick’n is delicately breaded but moist, and the crisp, aromatic coleslaw between each waffle wedge balances out sweet and savory notes. Likewise, the vegan omelet ($16) could fool any egg lover with its plant-based Just Egg ingredient. Pro tip: Order the vegan Hollandaise on the side. It’s good enough to lap up on its own.
GOOD MORNING KITCHEN 5587 S. Rainbow Blvd., 702-867-7129, goodmorningkitchenlv.com. Daily, 9 a.m.-3 p.m.
