Carson Kitchen

Outstanding! One of the best meals I have had in a long time and that’s quite a statement considering the amount of very fine establishments I’ve had the pleasure of dining at. We had the crispy fried chicken skins… yummy. The veal meatball were delish. My only complaint is I wish I could taste the Foi Gras, but I still would order them again. The gyro tacos were tasty but the oxtail risotto stole the show. Just delicious. My date ordered a cocktail that was so tasty. It had tequila and cayenne pepper in it… not sure what else was in it, but who cares. You had me at tequila and cayenne pepper. The service was wonderful to spite the fact that they were packed to the gills. Everything arrived promptly, hot and perfectly seasoned. I’m already looking forward to going back!

Funky little joint with a great vibe and even better food. My wife and I ordered six different items and all were great and each dish had a special unique touch. Will be back soon. Tara was awesome and engaging.
Tim & Tahmy

Off the strip and we’ll worth the trip to get to. Everything was delicious.
Seating is communal, so of it bothers you, get used to it. I couldn’t decide what to get. So I got the bacon jam, green beans, and shrimp. All 3 were delicious. I’ve had deep fried green beans before, but the spread they give you for dipping and even the flavor of the bean itself was nothing I’ve eaten before. I also tried the spicy tots, delicious, and yhe Mac and cheese, delicious. I’m not sure if they make bad dishes.
If you find yourself in Vegas, head downtown and give this place a shot. Many beers as well.

Wow, what a great experience I had at this place! As they didn’t take reservations we showed up nice and early 5:30pm on Saturday. We were asked to wait 10−20min and my anticipation elevated as I looked around and people just seemed very happy about the food!
Maybe after 15 min wait we were seated on the center large high counter table. I checked Unilocal reviews and ordered four tapas size plates (although they recommend only three. We were hungry!);
1. Bacon jam with baked Brie and baguette.
OMG!!! This is just amazing and I can see myself going back for this. Definitely my fav… pretty addictive.
2. Devils eggs– very good
3. Hawaiian Spam sliders — gotta get anything with spam! Very good!
4. Mac ‘n cheese — this is very good also.
I’m going back to try tempura green beans and a great turkey hamburger with very thick patty. Very soon…

Sat up top on the deck, they had heaters, even supplied blankets. Great service, food was great. Lots of things to share on the menu. Have additional seating on main level, is smaller.
Worth checking out if your in the downtown Las Vegas area.

Imagine it this way if you would. You just arrived home from a vacation to Las Vegas. People and friends will ask how were the shows, how was the hotel you stayed at. Your asked if you did any sight seeing? What do you tell people about the food you had.
It’s not everyday you can say you had Turducken Pot Pie, or a Wild Boar Sloppy Joe.
Carson Kitchen, a place I have seen many times on lists that name the best places to eat in Las Vegas. Therefore it was on my person top ten lists of places to try here in Las Vegas.
Service was awesome. We arrived 5 – 10 prior to opening at 11:30 on a Thursday morning. We were invited to sit in the patio area on the other side of the restaraunt. The atmosphere there was delightful!
Once seated, we were handed menus, and out waitress was awesome about going over the menu. I must say, of all places in Vegas that I have eaten, this one has the most intriguing menu.
My wife opted for the Wild Boar Sloppy Joe served with tator tots. That was my original choice, but since the wife picked it I went with the Turducken Pot Pie. We also decided to share an order of the Bacon Jam.
We took bites from each others meals, which is something we never do. But then again when is the last time we had either Wild Boar Sloppy Joes or Turducken Pot Pies? N-​E-​V-​E-​R!
Bottom line everything was delicious. As we left, I asked my wife how she liked everything? She replied «It was great, but how do you find these places??»
My reply was simply… «Yelp.»

Great joint in east Fremont without catching the tourist traps on the strip. You get that local neighborhood feel and the food is damn good. The gyro tacos were my ultimate fav. The shrimp were also damn tasty. I think they lost a point on the shepherds 3.14 dish. The gnocchi were soft pillows that melted in your mouth among the shredded pieces of lamb but the sausage had a distinct taste that I didn’t care for and the au jus lacked flavor. The edamame was a nice twist of the original but didn’t increase the flavor of the dish. Everything else was 5 star worthy!

Very small space with an Interesting menu. I’m guessing but seemed like there are about 10 tables max, with a fairly good size bar, where you can dine as well. We ate at the bar and were served by Tara who was awesome.
They have lot’s of «small dishes» for sharing. Tried the cauliflower, Brussels Sprouts, and Trout. All were solid options. I especially liked the cauliflower.
Carson Kitchen is a solid addition to the downtown dining scene. I hope they expand their space into what was formerly Big O Donuts. Place seems packed all the time.

First time coming here and from the outside, looks kind of like a dingy place but in the inside it’s pretty modern and nice. Seating is a bit cramped though but not too bad. If you’re from El Paso or have tried crave restaurant in El Paso, the seating arrangement is pretty much the same.
Waitress is very nice, food came out quickly and were hot and everyone was left feeling full. Price is about average for a burger now a days, about 14.00 for a restaurant burger. Place is nice and clean. I would come back here to eat again if I was in the area but I don’t think I’d drive all the way here for food.

Yes! Yes and Yes!
I am so happy to see Downtown’s restaurant businesses alive and thriving. Took an out of town friend here about a month ago and we had an amazing lunch together. Carson Kitchen is next door to the what-​used-​to-​be, O face doughnuts. We started off with cocktails then went ahead and ordered the following:
Bacon Jam with Brie &Crostini
Black Rice Oxtail Risotto
Edamame
Glazed Doughnut Bread Pudding
Bacon Jam with Brie– was everything and more. Sweet, fatty, creamy, the Brie cheese complemented the bacon very well. I would come back just for this alone. ⁵⁄₅
Black Rice Oxtail Risotto– the oxtail wasn’t very pronounced in this dish, it was bland. Appealing to the eye but bland. ³⁄₅
Edamame– citrusy, spicy and salty. It was good but not a wow factor for me. ³⁄₅
Glazed doughnut Bread Pudding– when I think back on my experience here, I think of this beautiful and delicious dessert. The bread pudding was made from the glazed doughnuts at O-​face. Sweet, creamy, and glazed doughnut deliciousness. ⁵⁄₅
Can’t wait to see what else Carson’s has in store for the following years.

Food is good, service is ok.
Came here for lunch on a weekday for a small work meeting. It was super busy already and so we got to sit at the counter looking into the open kitchen. The host was very energetic and greeted us right away and seated us and gave us he menu to look at.
We ordered a few appetizers to share and they all tasted pretty good. They did run out of one item and the nice host did apologize for it. No issues. After we finished the appetizer, we ordered entrees and everything was nicely presented and pretty yummy. Our waitress seemed very absent and I had to ask a couple of times to refill our drinks. It was hard to flag her down, and the host was the one who brought us our food.
Presentation is nice, portion sizes are very small, and prices are high.
Bathrooms were clean, parking was pretty easy on the street: all metered.

Charmed by this oasis of down-​to-​Earth, inspired, stylish food that would do any Pacific Northwest foodie town proud. We stumbled upon this place (rather, this entire cool block) after going to Pawn Star’s Gold and Silver Pawn. Hungry for a food experience not involving jousting, velvet chairs, or a reservation next August, we turned to Unilocal for recommendations. Carson’s was at the top of the list and, as per usual, Unilocal delivered.
Carson’s is basically too cool and real for Las Vegas. It’s well off the Strip and in a part of town I’ve heard called «seedy.» For some reason, I was expecting an area reminiscent of Detroit, but, as all artistic types know, «seedy» can be, and often is, synonymous with «artist area.»
ATMOSPHERE
We parked across the street (it was so easy) and were greeted from the outside by bistro lights draped over a Summe-​ry deck, appropriate typography, and a view of some cool interior lamps and community seating… Very promising! Once inside, we were promptly and warmly acknowledged and seated at the long table in front of the open kitchen area. The décor was restrained and laid back (as only these types of hipster-​y restaurants can be), but still conventionally «nice» and upscale enough to be considered a fancy date night type of place. There was an actual fire place outside at which people could smoke and gather… I bet that kicks ass in the summer!
SERVICE
Was also quite impressed by the fast, fun service. The chefs and servers were all pretty quirky and friendly and we enjoyed their hospitality as they explained the dishes and even their own histories with us.
FOOD
I ordered the lovely beets which were freshly cut and naked except for drizzles of honey, nutty cheese, and fresh tangerine. So delicate, earthy and good!
We also ordered the Rainbow Cauliflower, which was just baked enough. The florets had a subtle toasted flavor without being burnt, and were tender but firm and cut up into just the right sizes. Believe you me, in my experience, it’s truly difficult NOT to burn those florets (or have them come out of the oven like a limp, soggy noodle), but this place pulled the dish off perfectly.
I have to also give an additional shoutout to the Terducken Pot Pie. It’s basically deconstructed pot pie and is incredibly original in its deconstruction, reconstruction. The «topping» of the pot pie is in fact biscuit crumbles that are lightly toasted and very flavorful. The Terducken part speaks for itself in terms of flavor and juiciness and is seriously off the hook.
I wish my stomach was bigger because I would have ordered so many more dishes if I could have! Alas! I’ll have to come back here sometime to try the flat bread… If it’s anything like the rest of the food, service and atmosphere, we’ll be in luck.

I am SOOO thankful Dyanna L. insisted we come here for brunch a few weeks back… And after going back for a second visit for dinner after an Elite event downtown, Carson Kitchen has skyrocketed to the top of my list spots to dine downtown.
I have been lucky on each of my visits to be seated at the chef’s ‘table’ (really more of a counter), where I have had a full view of the kitchen and been able to interact with the fun and entertaining staff.
Service here has always been on point for me… I can’t recall the name of the adorable, rockabilly-​ish blonde that has been my waitress on every visit, but I adore her. She fits right in with the «rock and roll hipster» vibe Carson Kitchen has going on.
Literally EVERY item I have had here I would order again… but I do have some favorites:
Bacon Jam: Everything I could have wanted and then some. Salty, sweet, creamy AND crunchy… A culinary grand slam.
Tempura Green Beans: I have been craving the pepper jelly cream cheese served with the tempura green beans for weeks now. It is the perfect compliment to the addictive green beans.
The Secret Sunday Chicken Sandwich: Simple yet perfectly done… Juicy chicken, aioli with just a slight kick, delicious bun.
Prices are very fair for the caliber of the food being served up. Carson Kitchen is a must when dining downtown in my opinion.

Carson Kitchen
Iced Tea
Wok Charred Edmame — Ginger Salt, Togarashi
Ancient Grain Greek — Farro, Quinoa, Lemon Yogurt
Blood Orange & Root — Salsify, Parsnip, Celery Root
Bacon Jam — Baked Brie, Toasted Baguette
Wild Mushroom Flatbread — Butternut Squash, Broccolini, Pickled Radish
Pear & Bleu Flatbread — Negroni’d Cranberries, Charred Brussels
Hawaiian Sliders — Spam, Pineapple, Seasoned Slaw w/​Spicy Tater Tots
Secret Sunday Chicken — Spicy Pickle Aioli w/​Spicy Tater Tots
Spuds & Sprouts — Pancetta, Allspice Cream
Steelhead Trout — Almond Relish, Creamed Kale
Turducken Pot Pie — Buttermilk Crumble
Shepard’s 3.14 — Gnocchi, Lamb, Natural Jus
Banoffee Pie — Bailey’s Whipped Cream, Chocolate Biscotti
Not particularly ‘sold’ on Carson Kitchen at first, but converted over time and repeat visits to appreciate Cory Harwell’s cuisine as not only innovative but a heckuva lot of fun, it was with the winter 2015 menu recently launched that a party of four sat down to lunch amidst whimsical holiday décor, and with a soundtrack ranging from Stones to Killers playing overhead the two-​hour tasting of nine new plates plus a handful of classics showed plenty of creativity, though the results were not quite on par with the exquisite offerings of late-​summer and early autumn.
Bringing in the talents of John Courtney since our last visit, the familiar Vegas face now assisting Cory in menu development as the restaurant group eyes local expansion with the upcoming «Standard & Pour,» it was entirely at the culinary team’s discretion that courses were rolled out from the cozy hard-​working kitchen and beginning with a tribute to Kerry Simon the charred edamame may not seem quite as novel as they once were, but nonetheless signify an important moment in the restaurant’s history, a reminiscent piece that would be even more interesting should they continue to flash back with additional classics of the «Rock n’ Roll» Chef as the years march forth.
Onward next to two new salads, Carson Kitchen’s rich Bacon Jam with Brie making an appearance just in case we thought the course too light, Harwell again looks to introduce novel ingredients in interesting ways with a Greek Salad anchored by toothsome farro and quinoa, the yogurt not quite tangy enough to balance the plate’s substantial nuttiness, a far more elegant flavor profile spanning the «Blood Orange & Root» that saw bright acid alongside hearty salsify, parsnip, and celery root with a slight sweetness lingering at the end.
Next presenting two new flatbreads it was much like the past that results were a bit hit and miss, for as good as the Wild Mushroom version was at bringing mustiness in check with creamy squash and pickled radish the Pear & Bleu was really only interesting for the craisins plumped by flavors of a negroni, the charred sprouts suffocating any sweetness from thinly sliced pears and almost so bitter as to overwhelm the punchy cheese as well.
Acknowledging my personal bias against Spam, the salty processed meat holding neither nostalgic nor hipster value when a world of charcuterie is available to be explored, I’ll simply say that Carson Kitchen’s current sliders are better than most presentations, though money is still better invested in any of the restaurant’s other sandwiches, the «Sunday Chicken» somehow a glaring omission in items tasted on past visits but an upgrade in all ways over the Chick-​fil-​a version on which it is based.
Still smiling about the pickle relish it was again Brussel Sprouts that were brought to our table and although put to far better use in whole form alongside tender wrinkly potatoes and the flavors of allspice only a small sample was necessary from a dish intended for sharing, particularly as the crispy skinned trout over creamed kale is the sort of plate one is likely to covet for themselves.
No doubt trending heavier than last menu, the winter theme evident even in a city where snow is less common than an honest Hotel Public Relations Department, concluding savories consisted of Cory’s hefty pot pie placing chicken, turkey, and intentionally prominent duck in a rich gravy beneath crumbled buttermilk biscuits, the «Shepard’s 3.14» a collaborative effort between he and Courtney that lightens up the British meat and potatoes staple with tender dumplings and plenty of vegetables alongside supple lamb in natural jus.
Ending the meal with two orders of Banoffee Pie, the dish *supposedly* brought back «just for me,» fans of the traditional version will be happy to know that the flavors of Banana and Toffee are equally present and poignant beneath a cloud of Bailey’s whipped cream in a full-​size mason jar and although a retread from the past still a truly delicious treat that, if rumors are true, should see Las Vegans offering me their thanks.

Hip little Castro pub style spot with delicious and flavorful food along with tasty libations.
You’ll have to get used to the fact that they don’t have many small personal tables and it’s more large high tops seating with other guests but it’s a fun way to talk to your neighbors and see what everyone else is eating.
We started with a few gin cocktails called The Margarian. Refreshing and slightly sweet, the gin is hard to taste and the cucumber soda helps balance the sweet. Easy to drink!
The menu changes with the seasons so it’s nice to know there is always something new to try. I ordered the trout and blood orange and root salad. The trout tasted more like salmon and was so good! The skin was crispy, the fish was moist and it was seasoned well. It came with creamed kale and that was also flavorful and perfectly seasoned. The salad was also great. Different textures and tastes of sweet orange, rooted vegetables, olive oil, and celery leaves. Perfectly balanced and a great pairing for the fish.
We finished our meal with what was recommend by not only our server but everyone else on Unilocal,the bread pudding! I’m not usually of fan of bread pudding but it’s made with donuts, it sounded impossible to dislike. And it was. Holy donut deliciousness! It was so tasty! The caramel sauce it’s served with was drinkable. Yum!
Or server Courtney took great care of us. We appreciated her recommendations, friendly personality and continuous good service.
Carson Kitchen is a fun spot and I look forward to going back.

Three of us met for lunch yesterday with Chefs Harwell and Santiago serving up dishes from the new winter menu. We were served:
Wok charred edamame
Ancient grain Greek
Blood orange and root
Bacon jam with toasted baguette
Wild mushroom flatbread
Pear and bleu flatbread
Hawaiian sliders
Secret Sunday chicken sandwich
Sprouts and spuds
Steelhead trout
Turducken pot pie
Shepard’s 3.14
Banoffee Pie
This was my third visit to Carson Kitchen and I was wowed by the creativity – the risk taking by the chefs with these dishes. Some standouts for me: since I hadn’t had the bacon jam when it was on the menu before, this was a treat. As a person who has only eaten Spam for the first time within the last year, I was pleasantly surprised by the Hawaiian slider with a round of Spam on the bottom, a ring of pineapple on top, and the whole thing topped with some seaweed slaw. The Secret Sunday chicken sandwich is very large so this is definitely a share dish, too. The chicken was as moist as could be and the and the spicy aioli topped it off nicely.
The last three savories all were amazing. The Turducken pot pie with buttermilk crumble top was nice and creamy and the duck flavor came through the well crafted cream to the pot pie. The Shepard’s Pie 3.14 is a new take on the traditional pie. Cubes of lamb, gnocchi, vegetables, and potato sticks. Very creative and tasty with the rich broth.
I was completely blown away by the steelhead trout. Although hard to say, this was the best savory of the day for me. Cooked perfectly, the trout was moist and rich.
Finally, the Banoffee Pie with Bailey’s whipped cream and biscotti, was a perfect way to end this lunch. I’d had this before and was glad to see it come back to the menu.
Service was superb! New share plates were always brought, the staff was extremely friendly, and Chef Harwell was there to introduce each of the dishes and expolain how and/​or why it came about.
This is a gem of a dining spot not just for Downtown Las Vegas but from any place in the Valley. Carson Kitchen rocks!

What is there not to like about this place, except that they could use more space to accommodate more people!
I’ve been here twice, and sadly, the first time was a definite 5 stars, but my second visit has brought it down to 4 stars. Hence, I’m having a hard time how to write this review.
Bacon jam with baguette– 5 stars on first try, but went down to a 3 for me. Second visit, the bacon jam was waaaaay sweeter, and it almost ruined it for me since I had been obsessing over it for months.
Crispy chicken skins– 3 stars. This stuff is good, but I’ve definitely had better.
Tempura green beans– 5 stars on first visit, but went down to 4 stars on second.
Rainbow Caultiflower– 5 stars all the way. This stuff is sooooo good, I wish I could eat it everyday. Unfortunately, they were out on my second visit.
Glazed donut bread pudding– 3 stars. I wasn’t too fond of the flavors or the texture. It was good, but nothing special.
Wine berry shortcake– 4 stars. Loved the hint of lavender in the whip cream.
I love the style of this place. It’s definitely «hip.» And the open kitchen layout on the first floor is really cool.
The chef was very friendly, and all waitstaff are always on top of their game.
I’ll definitely be back for the rainbow cauliflower and I’ll give the bacon jam one more shot.

I love the space and the vibe. It’s my kind of scene. I also like the menu though it’s a bit limited. Two friends and I came here for lunch and decided on a handful of dishes that looked interesting.
Cheddar Crab Fondue ($ 11): Served with a variety of carbohydrate vehicles — pretzel bread, cheese crisps, and baguette — that all worked well with the cheese. The group favorite was the pretzel. This is a really great dip/​spread.
Bacon Jam ($ 12) with baked Brie and toasted baguette. There is so much buzz around this jam, so of course I had to try it. The sweet and salty bacon jam with Brie is good, but not my thing. Also, there is not nearly enough baguette for the amount of spread — it is so rich that you don’t need very much of it. We asked for more bread (an extra $ 1 for a few slices).
«Devil’s» Eggs ($ 8) with crispy panchetta and caviar. I believe the term «caviar» is used loosely here as I’m certain the fish roe on our deviled eggs were not from sturgeon, but rather black tobiko (flying fish roe). The deceitful description is very disappointing, especially because these eggs were really delicious.
Black Rice & Oxtail Risotto ($ 14) with Parmesan cream. This is a beautiful and fun dish. I didn’t absolutely love the flavor, but there’s a comfort factor that I enjoyed.
Roasted Young Beets ($ 9): Pistachio, orange, and goat cheese. The beets were delicious and I liked all the elements together, just a touch sweet.
I wasn’t blown away, but I’d love to try their other dishes. I won’t write them off just yet!

What can I say that hasn’t already been said?
Carson Kitchen should be on your Downtown dining stamp card, if it’s not, pencil it in. I wandered in here for a few bites before meeting up with some friends for a birthday party, sadly this was third time in Carson Kitchen, but my first time actually the eating food.
I went with the Gyro Tacos, the Wild Mushroom Flatbread and, «A Drink With The Ms.» to wash it all down. Carson Kitchen killed it on all fronts; the tacos were surprisingly light and very fresh, with the Mediterranean flavors really shining through and the Wild Mushroom Flatbread was a flavor bomb accented with a flaky crust that was to die for. These are both great options if you just plan on snacking at the bar before heading into Downtown Las Vegas.
«A Drink With The Ms.», isn’t a quote from a «Mad Men» episode, but a solid Whiskey cocktail with a very sweet finish. The sweetness comes from the maple syrup and ginger beer that’s mixed with a hefty pour of whiskey. This cocktail was on the verge of being too sweet, but the salty food I was eating kept everything at the perfect balance.
Carson Kitchen left my palate wanting more and like most people, nowadays my hunger controls my schedule. Carson Kitchen — 1, Nate — 0.

My buddy and I came here after searching Unilocal while hanging out on Freemont St. Kerry Simon is a celebrity chef that has passed since I dined here, but his influence was definetly felt on the menu.
We sat at the chefs table and ordered beverages and had to order the bacon jam with brie upon the suggestion of other Unilocalers and our server. The bacon jam was amazing and has my vote for best appetizer, the brie baked right in really makes the dish.
I chose the butter burger and it was very good, the only thing is the tomato didn’t have salt or pepper so the tomato flavor really wasn’t coming out, but that’s a minor complaint.
Dessert was really good and one must check out the mirrors in the restrooms as they are so cute.
GO to Carson Kitchen!