Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
Issue link: http://digital.greengale.com/i/303789
Baguette Cafe The curious diner will need patience and persistence to find Baguette Cafe, hidden away in an office park between Durango and Buffalo, just north of the 215 Beltway. But those who do will be warmly greeted by Olivier Brouillet, who makes bona fide French baguettes and pastries fresh daily, as well as home-style soups, omelets, sandwiches, and salads. 8359 W. Sunset Road, 702-269-4781 Bronze Cafe Inside the new, multimillion-dollar Gay & Lesbian Community Center of Southern Nevada, Bronze Cafe chef-owner Peter Bastien serves Mediterranean- inspired vegan and vegetarian dishes like the Tree of Life pita, with roasted red peppers, avocado, house-made pickled onions, a mango-cilantro-ginger vinai- grette, vegan cashew crema, and a Brazil nut crumble. And don't miss the vegan cheesecake—you won't believe it contains no dairy. 401 S. Maryland Pkwy., 702-202- 3100; restaurant-lasvegas.com Eat Chef-proprietor Natalie Young's popular breakfast and lunch joint has been a Downtown game changer, serving American comfort-food classics with New Mexican and French inf luences using sustainable, locally sourced, and organic ingredients when available. Don't pass up the tangy, fall-apart roast beef on ciabatta, with blue cheese, wild mush- rooms, and pickled red onions. 707 Carson St., 702-534-1515; eatdtlv.com Echo & Rig Butcher and Steakhouse You won't find 44 -ounce bone-in porterhouses at this reinvented steakhouse and working butcher shop. Instead get ready for hanger steaks, Colorado lamb porter- house chops, and wood-roasted salmon, as well as less-traditional offerings such as bone marrow and sweetbreads. And try the incredible veggie sides, like roasted heirloom carrots and decadent portobello fries. Tivoli Village, 702-489-3525; echoandrig.com Hash House a Go Go For the ravenous, Hash House a Go Go offers the massive Andy's Sage Fried Chicken Benedict, which found fame on the Travel Channel's Man vs. Food. Or order gluttonous portions of "twisted farm food," including stuffed burgers and Old School Fried Mush, smothered with sausage gravy, eggs, and mashed potatoes. Wash it all down with a giant BLT Bloody Mary, the ultimate Vegas morning-after cure. Multiple locations; hashhouseagogo.com Honey Salt Restaurateur Elizabeth Blau and her husband, chef Kim Canteenwalla, view their Summerlin restaurant, Honey Salt, as their home kitchen. The farm-to-table-inspired menu features ingredients that Blau says "balance the realities of living in the desert with the amazing products regionally available for those willing to look a little harder." 1031 S. Rampart Blvd., 702-445- 6100; honeysalt.com Rachel's Kitchen "Wholesome food, delicious recipes" is the motto of this café, whose founder opened her first restaurant in Beverly Hills before bringing this Vegas favorite to the valley in 2006. You'll find fresh- squeezed juices and the usual healthy suspects, like gluten-free pasta and vegetable wraps—plus a one-third-pound BBQ bacon burger. If you're health-conscious but still like to indulge, Rachel's Kitchen has you covered. Multiple locations; rachelskitchen.com Table 34 Table 34 chef Wes Kendrick takes pride in serving the best, freshest ingredients at his Paradise restaurant, a mile south of McCarran airport. The menu features a good mix of new American items, like artisanal pizza (made with organic, GMO-free wheat f lour); fresh, Safe Harbor – certified seafood; and grilled New York steak. Duck, lamb, and quail all have a place at the Table as well. 600 E. Warm Springs Road, 702- 263-0034; table34lasvegas.com Not hungry enough for a steak? Nosh on Echo & Rig's tasty house- made charcuterie. Wholesome Foods HOMESTYLE FARE MEETS FARMTOTABLE PHILOSOPHY AT THESE DESTINATION SPOTS. PHOTOGRAPHY BY EMILY WILSON (WILD) At Wild, top your gluten-free organic pizza with seasonal veggies. GO WILD Think gluten-free pizza can't impress? Think again. The Las Vegas outpost of Miki Agrawal's New York–based farm-to-table pizzeria has one thing on its sister restaurants, and that's pastry chef Tatiana Lewis, granddaughter of Jerry Lewis. After being diagnosed with celiac disease, she thought she would never be able to work in a kitchen again, but Lewis developed her own recipes for gluten- free pastries and brought them to Wild. The result is vegan, gluten-free red velvet cupcakes; kale and beet cupcakes with avocado frosting; plus Wild's organic, vegan, gluten-free pizza dough— sure to please even those taking a health break from their regular pizza habit. The Ogden, 702-527-7717; eatdrinkwild.com 144 VEGASMAGAZINE.COM GUIDE devour 144_V_BOB_G_Devour_MAYJUNE_14.indd 144 4/24/14 1:54 PM