Dining

Smoky, salty and sweet is Comme Ca’s duck confit cinnamon roll

Image
Photo: Leila Navidi

Comme Ça executive chef Brian Howard’s recent brunch/lunch menu revamp has brought us this supremely decadent dish: the duck confit cinnamon roll ($12). It’s an oversized cinnamon roll stuffed with duck confit, slathered with “frosting” (duck fat, bacon, powdered sugar and real maple syrup), topped with duck chicharrónes (fried rinds) and served alongside pork belly. Each bite of this gloriously gooey dish is savory, smoky, salty and sweet—a tempest of tastes.

The Details

Comme Ça
Cosmopolitan, 698-7910.
Brunch/lunch served Friday–Sunday, noon-5 p.m.

Good as the cinnamon roll is, the oxtail eggs Benedict ($17) is even better. Oxtail—braised for 48 hours—poached eggs and Bloomsdale organic spinach are layered atop a Gruyère and pepper gougère (think: flaky pastry). The coup de grâce? A truffle Hollandaise sauce so addictive you’ll want to lick the plate clean. Go ahead, you’ve got my permission.

Share
Photo of Jim Begley

Jim Begley

Jim Begley is an avid food lover who began writing about his Las Vegas dining adventures to defray his obscene ...

Get more Jim Begley

Previous Discussion:

  • The Polish dumplings might be ubiquitous in my hometown of Chicago, but fresh ones are rare finds in the desert.

  • In a city of infinite toppings and flavor combinations, I find myself craving simple and classic.

  • Chef Mickel Sutherland delivers big flavors, as those who ate at his Blue Mahoe food truck can attest.

  • Get More Dining Stories
Top of Story