There’s a lot happening inside the Stove. The latest restaurant to take over the second-floor spot on south Eastern near the entrance to Anthem—once home to Standard and Pour, Firefly and more—is a “social kitchen” that focuses on bringing people together with one thing most everyone loves: food. It’s the brainchild of chefs Antonio Nunez—formerly at Kitchen Table, STK and Le Cirque—and Hell’s Kitchen winner Scott Commings, also the executive chef at Freedom Beat Downtown.
The bright, open breakfast and brunch refuge is painted in calming green and white hues, decorated with lots of living plants and a living wall of herbs and micro greens. The Stove is divided into three areas: the dining room, the tearoom and a coffee room that can be booked for business meetings and parties. Inside the tearoom guests can choose from four distinct tea experiences involving fresh loose leaf tea—or an alcoholic “twisted tea” option—plus an assortment of scones, biscuits and crumpets or charcuterie. Tea not your style? The Stove has a stellar sake and champagne cocktail program, featuring house-infused juniper sake and libations like the Holla-Berry with sake, strawberries, jalapeno, mint, lime and syrup.
But the most visually dynamic part of the Stove is the Chef’s Table, where each dish gets plated before it’s whisked off to respective diners. For starters, you can’t go wrong with the PB&J biscuit ($6), served with a fried egg, peanut butter mousse and bacon jam, or the salmon and Kaluga caviar duo ($22) with crème fraiche, salmon, quail egg and micro dill, served with petite blinis. Also, try the sinful chicken fried foie ($22), a hefty portion of fried liver served atop a Belgian waffle with maple gastrique and topped with pickled onions.
Benedicts are another must—especially the suckling pig ($13)—served with two poached eggs, juicy smoked pork and two heavenly biscuits, all topped with brown butter hollandaise and house barbecue. From the dessert-worthy churro waffles ($12) to the hangover corn dog ($11)—hello, cream cheese and onion confit!—there isn’t a thing we’ve had at the Stove that isn’t worth trying.
The Stove 11261 S. Eastern Ave., 702-625-5216. Daily, 7 a.m.-5 p.m.