Craft Kitchen, 10940 S. Eastern Ave., Henderson
Craft Kitchen, from Red Rock Resort alumnus Jaret Blinn, opened in late October. Before his nine-year stint as executive pastry chef at the resort, the native of Stockton, Calif., was executive pastry chef for Le Cirque and Circo at Bellagio, and worked at the former Ritz-Carlton Lake Las Vegas. “I wasn’t getting any younger,” Blinn, 39, said of the decision to open his own place. “I’ve been in the industry a long time. The pieces all fell into place.” His mission, he said, “is to be here for the locals, to be the kind of place where they always feel comfortable, and get back to what I was used to, living in the Bay Area — that great mom-andpop where you see the owners all the time. You feel like a guest.” He said the restaurant offers gluten-free dishes and is sensitive to those who have allergies. “We’re the place where anybody can ask any question at any time. We make everything, so we know what’s in it.” Here’s a sample of the menu:
Breakfast: Smashed avocado toast, $11.50; short-rib hash, $15.95; Pulled Turkey Benny, $12.75; red velvet cupcakes, $10.75; crustless quiche of the day, $11.75; oatmeal brulee, $7.
Lunch: Seasonal soup of the day, $4.95; citrus and crab salad, $14.75; Pear & Pomegranate & Burrata, $13.75; turkey sliders, $13.50; Croque Monsieur Panini, $12.50; chorizo shepherd’s pie, $12.75; loaded roast beef, $12.75; Ciabatta Caprese, $11.75; cheese and charcuterie plate, $22, or $13.25 with just cheeses, or $14.25 with just charcuterie; truffle fries, $4; garlic-Pamesan fries, $3.50; sweet-potato fries with bacon aioli, $4; plain fries, $3.
Hours are from 7 a.m. to 3 p.m. daily. Call 702-728-5828 or visit craftkitchenlv.com.