Industry Weekly

[Hot Plate]

Downtown’s ever-hip Carson Kitchen adds new flavors

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The new flatbreads are a must.
Chris Wessling

When Carson Kitchen opened in 2014, contemporary American dining in Downtown Las Vegas was virtually nonexistent. That changed with Kerry Simon’s rustic and buzzworthy venture. With the late chef’s passion and vision for innovative comfort food, CK set a new standard.

The gastropub’s new winter menu stays in line with Simon’s imaginative-yet-classic takes on American fare, from finger foods to fork-and-knife entrées. Start with a few shareable social plates, like the Pig in a Duvet with savory chorizo swaddled in a buttery pastry crust and served with tajin mustard.

You won’t go wrong with the olive oil potatoes—utterly satisfying and possibly addictive. The winter squash flatbread is sure to win hearts and stomachs, too. Instead of tomato sauce, CK uses the smoky/sweet Serbian roasted red pepper sauce ajvar for the base, and tops it with crunchy kale chips and house ricotta for a perfect one-two punch.

Pork chops with red wine-poached pears and pomegranate replace lamb chops, and the short rib grilled cheese with gouda and sourdough is a win on any occasion. Squid ink spaghetti with calamari, Calabrian butter and tapenade is lighter, but no less daring. And you can drink your dessert with CK’s holiday cocktails, particularly the Pair of Pear, featuring Whistling Andy Pink Peppercorn and Pear Gin, St. George Spiced Pear Liqueur, lemon juice and vanilla, with a charred rosemary sprig. It’s a great ending to a perfect meal in the heart of Downtown. Carson Kitchen, 124 S. Sixth St. #100, 702-473-9523; Sunday-Wednesday 11:30 a.m.-10 p.m., Thursday-Saturday 11:30 a.m.-11 p.m.

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

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