Taste

Finding intercontinental influence at Dirty Fork

Image
The Ninth Island French toast marries Hawaiian sweet bread with guava cream cheese and coconut syrup.

Taking a trip to Paris or Hawaii isn’t something most of us get to do all the time, but at Dirty Fork you can experience a hint of both right here in Las Vegas. Housed in a strip mall near Desert Breeze Park, this spacious and unassuming restaurant serves breakfast and lunch, offering a unique twist on traditional dishes. The bright turquoise walls and cutesy decor don’t scream Parisian chic, but the menu takes clear inspiration from the French.

If you’re looking for some European flair, the Ms. Madame ($12.50)—a twist on a Croque Madame—is an instant classic. The traditional French breakfast sandwich comes with ham, a fried egg, Swiss cheese and organic greens. Feeling ocean vibes instead? The Ninth Island French toast ($11.50) marries Hawaiian sweet bread with guava cream cheese and coconut syrup.

For lunch, the Dirty Fork Special ($13.25) is a fresh choice—toast with smoked salmon, two poached eggs, arugula, garlic truffle aioli, mushrooms, Parmigiano-Reggiano, pico de gallo and sage butter. And if you’re just looking for a snack, the afternoon tea set is perfect for those moments when you want both lunch and dessert. It features your choice of tea, a dainty tea-sized sandwich, a macaron and a deliciously light and creamy square of homemade tiramisu. The cake is so good, you’ll be tempted to order another for the road.

Dirty Fork 3655 S. Durango Drive, #29, 702-982-2111. Daily, 7 a.m.-3:30 p.m.

Tags: Food
Share
Photo of Leslie Ventura

Leslie Ventura is a staff writer at Las Vegas Weekly and Industry Weekly. She’s picked the brains of rock stars ...

Get more Leslie Ventura
  • 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