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Spring Mountain Road

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The Best New Restaurants of 2017

ELV note: It’s that time of the year, food fans. The time when every half-baked web site offers up “best of” lists of places they’ve never visited, and hardly know anything about. Some will no doubt regurgitate whatever they’re being paid to advertise….er…uh….I mean post, but for the serious connoisseur, this is the place to find the good stuff — the worthwhile places that rang our chimes in the past year. A few of these opened in late 2016, but we didn’t get to them until the past 12 months, and since we’re the only critic that counts (ARROGANT? YOU BET!), that’s good enough for us.  Of all the eateries that showed up in 2017, these are the ones that matter.

Final note: Only time will tell if ’17 was the watershed year in local restaurants we hope it was. But there’s no denying a lot of serious cooking made it to the neighborhoods, and if this portends a trend, it bodes well for the future of good eating in Las Vegas.

Without further ado, and in no particular order (except the last one) here are the Best New Restaurants of 2017 (click on the name to link with the restaurant’s web site or Facebook page):

Ping Pang Pong

I know PPP is not new, but it might as well be.  It’s fresh digs in the Gold Coast Hotel (at top of page) make it seem like a whole new restaurant. Actually, it is a whole new joint when you consider the upgraded surroundings, the expanded (and easier-to-navigate) menu, and the alacrity with which classic Mandarin and Cantonese dishes are brought to your table, only seconds after being wok-tossed, steamed or deep-fried. Our best, classic Chinese restaurant (and dim sum) got a whole lot better in 2017, and for that it rates a wave.

Tony Xu (the chef behind the über-Sichuan Chengdu Taste), quietly opened this Chongqing-style noodle house on Spring Mountain Road a few months ago, and seemingly like magic, every Szechuan-loving fellow traveler for 250 miles knew it was there. Tongue-numbing soups and chewy noodles (above) that take no prisoners, but you won’t find any better soups this side of the San Gabriel Valley. Since it’s the only restaurant on this list without a web page, a Facebook page, or a listing (beyond an Instagram page, for its namesake restaurant in California), we will tell you it’s located at 4355 Spring Mountain Road, #107.

https://www.reviewjournal.com/wp-content/uploads/2017/03/8215010_web1_chica_lorenagarcia1_030817.jpg(Why is this woman smiling? Because she’s never in the kitchen.)

Chica

Within months of opening in the Spring, Chica lost its executive chef (Mike Minor), who returned to his former gig at Border Grill. Vagabond chefs drive our staff crazy, but all we can hope for is that Lorena Garcia’s operation is tight enough to keep up the quality cooking. (She, of course, will show up once or twice a year to get her picture taken and pick up the cash.) Regardless of those concerns, the food here is a refreshing blend of the familiar (guacamole, classic ceviche) with the fascinating (asado negro arepas, porchetta with crispy yuca hash). Sara Steele’s desserts are not to missed, so get all of them.

Sparrow + Wolf

As with Boteco and The Black Sheep, we’re sometimes tempted to call out Brian Howard on how over-complicated his food can be. But there’s no denying how tasty his udon Bolognese or Campfire Duck is, so we bite our tongue. When, like his colleagues, he hits his marks, the results are thrilling. If you’re over 40, you’ll be the oldest person in the joint. No matter what your age, if you love belt-and-suspenders cooking, you’ll be in hog heaven.

8oz Korean Steakhouse

Several new Korean steakhouse chains landed(?) on our shores in 2016. This one arrived three months ago and is locally-owned, not a franchise, and the best of the bunch. Superb sides (called banchan), and beef that’s a cut above. Nice bar, too.

Ramen Hashi

Ramen excites me about as much as Vietnamese pho, which is to say not at all. But the Food Gal® swears Ramen Hashi could finally unseat Monta for tonkotsu hegemony, and we’ll take her word for it.

Boteco

The only thing I hate about Boteco is how far it is from my house. Located on the loathsome south Eastern corridor, it is small, personal, wine-focused, and everything a locally-owned joint should be. At dinner, there are only twelve things on the menu, but the sliders, avocado crunch salad and Singapore Chilli Crab dip are a delight, and the kind of food that’s usually unknown this far from the Strip.  There’s even a poutine on the menu for the calorie-challenged. Fabulous Spanish ham, good oysters, and escargot croquetas, and braised beef with Piedmontese rice are also there for ectomorphs in need of a good rib-sticking. This is a mix and match menu that’s made for fun. Boteco means “meeting place” for friends and family, and if you and yours are looking for a place to congregate, you won’t find any better in this neck of the culinary desert.

7th & Carson

Gregg Fortunato is one of the few chefs in town confident enough to serve us a plate of simple, perfect tomatoes seasoned only with a little salt. His menu is full of the same confidence, and doesn’t have a clinker on it. His chicken wings deserve to be in the poultry hall of fame.

The Black Sheep

People keep calling Jamie Tran’s new joint “Vietnamese-American” because that’s how it describes itself, but there’s nothing remotely Vietnamese about braised short ribs, tuna tartare (above), and smoky beet salad. Hers is a unique, personal cuisine with influences befitting a classically trained chef who wants to infuse European techniques with Asian sensibilities. (Or is it the other way around?) Unlike any other place in town, and a foodie favorite because of it.

Café Breizh

Our best French pastries, period. With coffee, crepes, and a few, house-baked breads to match. Lots of people extol the virtues of other pastry shops, but this is the real, artisanal deal. We’d walk five miles for a bite of that crepe (pictured above), and have! Merci beaucoup, Pierre Gatel!

 

https://i0.wp.com/www.novusarchitecture.com/cms/wp-content/uploads/Zuma-Entrance_Web.jpg (About as intimate as Wal-Mart)

Zuma

Big box Japanese restaurants are sooo 2oo7, but if you insist, this is the one to go to.

Prosecco Fresh Italian Kitchen

Good restaurants in the southwest part of town are harder to find than a sous chef without tattoos. Daniele Dotto’s menu is full of pleasant surprises, not the least of which are his seafood offerings – like the shrimp and squid ink pasta seen above — as tasty as you’ll find five miles west of Las Vegas Boulevard, at much gentler prices.

Image may contain: food(Slurpable on Spring Mountain Road)

Marugame Monzo

Another noodle joint? Yep, and just the ticket for lovers of those thick chewy Japanese udon noodles (and killer chicken karrage) that taste just like they do in Shibuya.

(At Bavette’s, photoshop is the only way to see anything)

Bavette’s Steakhouse

Darker than Kevin Spacey’s sex life, and not for the faint of wallet or dim of eyesight. But if you can find your food (on the menu or on the plate) you’ll enjoy some magnificent meat at some magnificent prices. The $73 dry-aged strip announces itself as a major player in our rootin’ tootin’ high steaks rodeo.

https://cdn1.vox-cdn.com/uploads/chorus_asset/file/8804929/MB_Steak_3.jpg(Here, at least, you can see your food)

MB Steak

More modern, more inventive, and better lit than Bavette’s…and in the Hard Rock Hotel. Well, three out of four ain’t bad. The steaks are top shelf, but it’s the burger, the appetizers, and the veal chop that will get your attention.

Contento Pizzeria & Bar

Pulchritudinous pies, excellent pastas, and a reasonable wine list (that can be purchased retail) have suddenly made Jerry’s Nugget (in North Las Vegas!), a must go for intrepid seekers of great pizzas and Strip-worthy Italian food.

(Fiery food that ‘s fit to be Thai’d)

Chuchote Thai Bistro & Desserts

Korean isn’t the only Asian country to see a marked improvement in its Vegas restaurants. No longer is Thai food consigned to the sloppy, sweet-sour appeasement of American palates. Southern Thai specialties are what to get here, and the brothers and sister who run the place will joyfully guide you through their artistic interpretations of classic Siamese dishes.

Image may contain: people sitting, food and indoor(Rib-stickin’ ribs at Blue Ribbon)

Blue Ribbon

Another vastly improved re-boot — substantially different and so much better than its forerunner. The Bromberg Brothers got back to basics, and in doing so, brought the best of their Big Apple icon to our humble burg. There is no better American food anywhere in Las Vegas. This new BR reminds us of the old BR in lower Manhattan — the one that put the BB boys on the map.

Elia Authentic Greek Taverna

One word: galaktoboureko (pictured below). The world’s greatest dessert. (TRUE!) Every lunch and dinner. Made on premises, just like everything here — unlike many a Greek joint that couldn’t exist without cheap, nasty Sysco gyro meat.  This is Greek food like it tastes in Greece. Very little pita bread, a mountain of mezze (dips and such) and seafood done right. (The owners are Estiatorio Milos veterans.) One of the many reasons we consider 2017 to be a watershed year for fabulous new food in the ‘burbs.

 Dishonorable Mention: Momofuku. David Chang’s one-note cooking swept Millennials off their feet a decade ago. Now he’s drowning them in a tsunami of umami. Like all “celebrity chefs,” (save the French), expect him in Vegas about as often as you see me at Applebee’s. If/when he shows up, he will no doubt opine on everything from Anthony Bourdain’s love life to the state of soba noodles on Spring Mountain Road — all to the rapt attention of his adoring followers — the same people who love overpaying for the privilege of eating food done much better two miles away.

Noshing on Noodles at NAKAMURA-YA

Unique, tasty, and underrated are the three of the words I use to describe Kengo Nakamura’s wafuu (Japanese-style) pastas at his namesake restaurant. What he whips up nightly is more interesting than 90% of the macaroni you find on the Strip, and the biggest problem you’ll have is trying to avoid ordering half the menu.

For the un-initiated, wafuu pasta is a style of Japanese restaurant that substitutes Italian pasta for rice in many traditional dishes. Here you get choices like spaghetti with squid ink sauce, pasta with crab and mentaiko (dried fish roe), miso carbonara, or fettucine tossed with tomato cream and kurobuta sausage. Kengo-san also heaps very good seafood on capellini in one of his simpler dishes, or tosses sea urchin with cream for one of his richer ones. He can wow you with his mochimugi (barley) risotto. or a delicate shabu-shabu salad.

One of the problems with this place is there are three different platforms to order off of. You are confronted by a large blackboard to your left as you enter the small room which contains the best hits of the menu. Then, there is the multi-page printed menu, and finally a specials blackboard that is presented to your table. Our advice: get everything on the specials board and pick and choose a few items from the other two.

Four things you won’t want to miss are the fried “Jidori” chicken – crispy dark meat with the thinnest of coatings – or the squid ink pasta with squid (pictured above), or the piquant octopus (or kanpachi) carpaccio, or the mizuno salad tossed with a delicate dressing and well-chosen greens. That chicken shows up again in an irresistible “Takana” spaghetti (swimming in a light chicken broth), tasting like the perfect marriage of ramen and Rome. Italy is paid further homage to in a red-white-green Italian “hamburg” covered in melted mozz, on top of a fresh tomato sauce, beside a bunch of broccoli. There’s a lightness to the pasta dishes you rarely find in American-Italians (although by Japanese standards this food is a gut-bomb), but every dish is adroitly sized for sharing between 2-4 diners.  There’s also a more than passable tiramisu, which tastes like it was made minutes earlier, rather than biding its time in the fridge for days.

Overseeing it all is Kengo-san (below right), who presides over the dining room from behind his open kitchen counter.

The bilingual waitresses are very helpful, and the beer and sake selection perfectly matched to the food. So many Japanese spots captivate us these days because of the carefulness of the cooking. But it’s also because the passion behind the projects is palpable. All restaurants aim to make money, but Americans too often cook for the cash. The Japanese look upon it as a calling.

NAKAMURA-YA

5040 West Spring Mountain Road

702.251.0022

 

First Bites – SPARROW + WOLF

“It’s very chef-y,” said the Food Gal. “It feels like the chef is cooking to impress other cooks.”  Indeed, how you feel about all these cheffy impressions will probably depend on how many cartwheels you like to see from a kitchen. Because there is no doubt that much of what you will eat here is tasty, but none of it is what I would call simple.

Before we explain the menu, a little background is in order. Sparrow + Wolf is the brainchild of veteran Strip chef Brian Howard – who was last seen doing David Myers’ bidding at the now-shuttered Comme Ca. Tired of cooking for tourists, Howard has made the bold move of bringing his elevated world cuisine to the ‘burbs – but not too deeply into the neighborhoods. Instead of trying to woo the fickle Summerlin or Green Valley crowds, he’s opted to open on Spring Mountain Road – a mecca for foodies and tourists alike.

He’s done it by hollowing out an old pho parlor, cutting it in half, bringing in a wood-burning oven, and creating an open, airy coziness in a space that used to look like a budget cafeteria. There’s a long bench against one wall, and an 8 seat bar that looks into the kitchen. There’s also complicated cocktails and a menu full of things to eat that you have never thought of.

For example, who would’ve thought that a tangy, white Alabama barbecue sauce would marry perfectly with a thick slab of halibut? It sounds odd, and isn’t a whole lot to look at, but it’s lip-smackingly good. Ditto the crab two ways: one topped with kimchee, the other a fried egg, or a shallow bowl of sliced duck, with bits of salted cucumbers and a tangle of sautéed mushroom in a sweet-sour plum-duck broth. It’s a dish that sounds Asian, looks vaguely French, and tastes like the best of both worlds.

Howard’s food likes to toggle around the globe – as when he stacks his lamb tartare, fresh oysters and charcuterie into bento boxes – and some of the combinations don’t make much sense (Why are octopus tentacles on top of a really good dry-aged steak?), but once the food hits your palate, you know he’s on to something. Some combinations need work – as when tough, bacon-wrapped cabbage distracts from beautiful sweetbreads – but the hits far outnumber the misses.

There are also a few items we’re not sure about, such as the Chinatown Clams Casino at the top of the page (an umami bomb – clams, cream, bacon, uni – tasting like it was dropped from a David Chang menu), and the beef cheek/marrow dumplings are best consumed by a crowd around a roaring fire in the dead of winter, not in 105 degree Vegas heat. Ditto the udon Bolognese: a triple-rich homage to wafuu (Japanese/Italian) pasta that slayed us after two bites.

Rib-sticking or not, this is clearly an ambitious restaurant – more aspirational than anything since Other Mama opened. And Howard is banking on corralling the same clientele to his less seafood-centric version of a gastropub. The foodies will flock here for sure, and some tourists will traipse, but will Asians and others adapt to these intriguing alimentations? Only time will tell.

SPARROW + WOLF

4480 Spring Mountain Road

702-790-2147

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