Food

Forte does everything deliciously, and now it does breakfast too

Image
The Russian breakfast, custard-filled waffle, and palachinka from Forte’s new breakfast menu.
Photo: Mikayla Whitmore

Nina Manchev is at it again. The chef and owner at Forte, one of the city’s most innovative restaurants, recently rolled out a new breakfast menu. Similar to the schizophrenic evening offerings, the morning menu begins with a quartet of world-traversing breakfast plates: meat-centric Spanish ($12.50); Israeli egg-based shakshuka ($10.50); a traditional British breakfast ($12); and the smoked fish-charged Russian option ($20) which includes a $30 caviar add-on for ballers.

But you don’t have to be geographically limited—you can order à la carte and sample greatness from throughout Europe. Being of Hungarian descent, I was particularly interested in the trio of Magyar dishes, including the palachinka ($6), a breakfast favorite of my late grandmother. Manchev serves a paper-thin crepe swimming in honey and studded with walnuts, not the way Grandma made them but still deliciously comforting. If only all bacon was as good as the thick-cut, smoky Hungarian rendition ($4.50). Best of all is lángos ($8), fried dough reminiscent of funnel cake. The Hungarians got it right when they topped theirs with cheese, a savory riff on the fairground favorite.

On the lighter side, Manchev channels her Bulgarian roots with banitsa ($8), filo dough layered with egg and mild feta. No matter where your “travels” take you, Forte is a most delicious breakfast destination.

Forte Tapas Bar & Bistro 4180 S. Rainbow Blvd., 702-220-3876. Breakfast served Tuesday-Saturday, 10 a.m.-3 p.m.

Tags: Dining, Food
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
  • Tender wrappers, each plumped up to the size of a playing card, swaddle a juicy pork/vegetable blend worthy of being trumpeted on the marquee.

  • La Monja will be a Mexican-style raw bar, while Hatsumi will offer a more elegant experience, focused on traditional robata and irori grilling.

  • Head to the bar for executive chef Mark Andelbradt’s counter-only menu and prepare for a range of explosive flavors.

  • Get More Dining Stories
Top of Story