The Kitchen at Atomic makes waking up on weekends fun

The Irish Breakfast from The Kitchen at Atomic’s weekend brunch menu.
Courtesy Photo

Justin Kingsley Hall rules and so does Atomic Liquors. So when the local chef took over the helm at the Kitchen at Atomic, it seemed inevitable that I’d love the new menu. Nearly as unsurprising: The Kitchen’s recently unveiled brunch immediately vaulted to the upper echelon of Las Vegas midday offerings. It’s that good.

Hall riffs on classic dishes, imparting his own tweaks to turn simple into stellar. The Vegas staple shrimp cocktail ($20) has been elevated by his house-made roasted pepper cocktail sauce, comprising gochujang, sambal, Old Bay, black vinegar and more. His Higuera St. breakfast burrito ($15) might be the Valley’s best, stuffing a healthy-sized tortilla with griddled tri-tip native to his California Central Coast upbringing, crushed and fried confited potatoes and a savory American cheese sauce. And his silky, garlicky Bob’s Red Mill grits ($5) are worth the visit on their own.

You must also order the beefy monkey bread ($8), which delivers the holy trinity of salty, sweet and savory. Puff pastry dough is dipped in rendered beef fat, caramelized with a cinnamon/sugar blend, intertwined with paper-thin shaved bresaola and finished with local honey.

The only drawback of the Kitchen at Atomic’s brunch? Due to liquor license constraints, children can’t partake of the greatness. More for us, right?

Tags: Dining, Food
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
  • “There’s ground beef, lettuce, tomatoes, and we also use taco sauce and sour cream if the customer wants.” Shredded cheddar cheese completes the Mexican-American sandwich.

  • Casa di Amore’s cioppino, Frank’s Favorite at Pasta Shop and more.

  • Different retail areas will focus on wine, pasta, cheese, cured meats, Italian desserts, housewares and more.

  • Get More Dining Stories
Top of Story