Until recently, there was a handwritten note on the front window of Cured & Whey—a popular gourmet food retailer-turned-eatery in the warehouse district southwest of the Strip—that emphatically declared that breakfast was “COMING SOON!” For more than two years ...
Finally, in late July, owner J. Michael Stamm broke out the Windex and wiped away the tantalizing tease—much to the delight of early-bird epicures. Now, the nook offers morning hours and has introduced a bold breakfast service.
Start-of-day selections include an impressive European-style plating of charcuterie and cheeses with a side of hard-boiled egg, fresh croissant, seasonal jam and fresh fruit ($11). For a handheld muncher, up the spice with a puffy brioche sandwich piled high with eggs, Parisian ham and Big John’s Cajun cheese all jazzed up with house-made mango-chipotle aioli ($9). The athletic crowd will go in for overnight oats made with milk from Fallon, Nevada’s renowned Sand Hill Dairy or a goat yogurt parfait with granola and berry preserves (both for $5), while folks with a sweet tooth can reach for cinnamon-hinted French toast cups ($7). For those with a heartier appetite, the smoked salmon platter arrives with goat cheese, tomatoes, red onions, capers and an everything ciabatta ($13). More dawn patrol items await on the menu crafted by Emily Brubaker, a renowned local chef.
The sweet-and-savory spot has additional tasty tidings in store. It now has a beer and wine license, and the front door stays open on Thursday and Friday evenings for happy hour specials. Plus, a well-attended cheese class series is slated to become more frequent. So, if you haven’t been to Cured & Whey for breakfast—or, heaven forbid, lunch—set that alarm and get cracking.
CURED & WHEY 6265 S. Valley View Blvd. #K, 702-429-3617. Monday-Wednesday, 7 a.m.-5 p.m.; Thursday-Friday, 7 a.m.-7 p.m.