Taste

[Eat the Menu]

The Kitchen Table is fast becoming a local breakfast favorite

Jason Harris

It’s been open for less than three months, and its strip-mall location—at the corner of Valle Verde and Horizon Ridge—is relatively hidden. But the Kitchen Table has already become a major destination for breakfast- and lunch-goers in Henderson. In fact, the easiest way to find it is to look for the place with the line out the door.

The team that runs the room, chefs Javier Chavez (back of house) and Antonio Nunez (front of house), matches the quality of the food with top-notch service. The two met while working at Brooklyn Bowl before opening this place of their own. Here are some of our favorite dishes so far.

Kitchen Table 1716 Horizon Ridge Parkway #100, 702-478-4782. Monday-Friday, 7:30 a.m.-3 p.m.; Saturday & Sunday, 7:30 a.m.-3:30 p.m.

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      Pastries Spin around with your eyes closed, point your finger toward the pastry counter and you’re sure to end up with something delicious. If you must choose one, go with monkey bread ($5). This version is baked so perfectly, you’ll think it was lightly fried. The caramel is gooey, the cinnamon prevalent. Everything works.

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      Croque Madame ($13) The decadence reaches a new level with this riff on the French favorite. Challah bread sandwiches melted Gruyère cheese and Parisian ham. It’s fried, then topped with a legit three-cheese Mornay sauce and that sunny side up egg again. The side salad of greens, vinaigrette and pickled roasted tomatoes cuts through all the richness.

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      Chilaquiles ($14) One benefit to waking up with a hangover is that it’s a perfect excuse to order this masterful dish. It features tortilla chips coated with a house-made red sauce of guajillo and puya chilies, delicious pork from a suckling pig smoked outside the restaurant, charro beans, scrambled eggs, crema, ghost pepper salt and, of course, a sunny side up egg to coat it all.

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      Bacon and Egg Shooters ($5) If you’re not already a fan of deviled eggs, you will be after these. The halved eggs are topped with creamy house-made mayo, a crispy combo of applewood smoked and jalapeño bacon, and house-pickled jalapeños. The pickled peppers make the dish, adding an assertive heat with just a little sweet.

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      Meatless Benny ($12) There are options for all types of eaters here, and this vegetarian spin is a nice one. A grilled English muffin is served open-faced with a poached egg, avocado, a knockout combo of roasted pickled tomatoes and crunchy fried green tomatoes, Hollandaise sauce and dressed mixed greens. You won’t miss the meat with this one.

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      Mexican Hot Chocolate ($4) Get this now while the weather’s still cool. Nutmeg, allspice and cloves are woven into the chocolate, along with a healthy dose of chile arbol. Charred marshmallows top the whole thing. Fun to look at, better to gulp down.

    Tags: Dining, Food
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    • Executive Chef Jainine Jaffer loves creating imaginative off-menu specials like paneer poutine and rooh afsza (rose syrup) tiramisu.

    • Berenjenas is one of the most distinct dishes at the restaurant—breaded golden baby eggplant served with chili-infused honey.

    • If you want to bring in the big-spending Asian clientele, you have to create an elegant experience and serve all the classics.

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