Esther’s Kitchen Leads a Wave of Restaurant Re-openings


Chef James Trees and team bring “Seasonal Italian Soul Food” back to Arts District…

It’s an absolute thrill to share news that life as we remember it might just be inching towards “normal”. Of course, there will be adjustments galore for both businesses and patrons…but let’s take what we can get and enjoy the wonderful experience of dining out once more.

The following is a press release I received from Eric. C. Gladstone this morning. Eric represents some of Sin City’s finest restaurants (La Strega, Vegenation, Lotus of Siam) and food festivals (Vegas Unstripped). Continue beyond the press release to my February 2019 write-up of Esther’s Kitchen, which was also featured in BestOfVegas.com. Please note that hours, menu and prices may have changed since the original publication.

Enjoy….and welcome back to the real world!

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Chef Trees during a recent online cooking class May 6, 2020

(credit: Cyndi Graham)

(May 11, 2020) – Chef/Owner James Trees has announced the reopening schedule for Esther’s Kitchen, following the statewide shutdown for COVID-19 quarantine. Esther’s Kitchen will resume dinner service next Friday, May 15 from 5-11 p.m. and open again for the same dinner hours Saturday May 16 and Sunday May 17.

The following week, the restaurant will resume dinner service Wed May 20 through Sunday May 24, and then dinner service will resume a 7 day schedule from Friday May 29. Weekend brunch service will resume Saturday & Sunday, May 30-31 from 10 a.m. to 3 p.m. Weekday lunch service will resume on Monday June 1 from 11 a.m. to 1 pm.

Per guidelines set by the State of Nevada and SNHD, Esther’s Kitchen will reduce the number of tables in the restaurants by 50%, with no bar seating until further notice. Dining on the front and rear patios will also be available. All service staff and kitchen staff will meet and exceed all mandated safety precautions while maintaining highest levels of service. Reservations through the website and over the phone will be strongly recommended, and guests will be asked to respect proper social distancing.

The restaurant will also be debuting a new menu, featuring more new vegetable-forward dishes, more new pastas and more main courses alongside many of diners’ established favorites. “We are excited to be getting back to serving our friends & neighbors,” said Chef Trees, “and especially excited to share some of the new dishes we’ve been working on.”

Key Dates:  5/15-17: Dinner resumes, 5-11 p.m.

5/20-5/24: Dinner service, 5-11 p.m.

5/29: Dinner returns to seven-day schedule, 5-11 p.m.

5/30-31 Weekend Brunch resumes, 10 a.m.-3 p.m.

6/1: Weekday Lunch resumes, 11 a.m. – 3 p.m.


ESTHER’S KITCHEN TURNS BRUNCH INTO ART

Feb 15, 2019 | By Sam Novak

Sometimes the best new offerings in any city are ones that spring up in gentrified areas. For Las Vegas, the eighteen-block region now known as the Art District was once a collection of run-down warehouses and abandoned shops. These days, a new vibe of hipster-cool is drawing both young and old back to the area.

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Nestled in among the graffiti-style wall murals, art galleries and coffee shops is a grand little place named Esther’s Kitchen. While technically located at 1130 S. Casino Blvd, the cafe physically faces E. California Avenue, unit #110. So while it may be a bit tricky to find, Esther’s Kitchen is definitely worth seeking.

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Esther’s Kitchen is the brainchild of Chef James Trees, whose late great-aunt Esther bequeathed him the funds to make the restaurant possible. A protege of sorts of the world-famous Michael Mina, Trees made his mark in countless establishments on and around the Strip before venturing out on his own.

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Esther’s Kitchen is the culmination of Chef Trees’ storied career…and a wonderful reflection of his upbringing. His goal is for every guest to feel welcome and cared for. The open kitchen, whimsical decor and friendly staff may remind you of visits to a favorite relative, but it’s with the food that Esther’s Kitchen really shines.

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Esther’s boasts a farm-to-table operation. Everything is locally sourced or brought in from the best nearby suppliers. It’s worth noting that prices are far less than you’d pay elsewhere for dishes of this quality and presentation.

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The weekend brunch, for which I was an invited guest, features a variety of familiar favorites given a homespun Italian slant. My companion and I were invited to select two entrees to accompany a sampler of Chef’s choices.

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We started out with a plate of warm fluffy Biscuits with Chive Butter ($5) along with Toasted Italian Bread under layers of cream cheese, smoked salmon, red onions and capers ($11).

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Next came a bowl of Malfada Nero ($19), a dish whose dark mafaldine pasta is colored with cuttlefish ink. The unique wavy noodles are tossed with big chunks of lobster (flown in directly from Gloucester, Mass.), fennel, lemon and truffle butter, and the dish is as mouth-watering as it sounds.

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My main course from the list of “Egg Dishes” was a plate of Polenta with two sunny-side Chino Ranch eggs, mushrooms, truffle butter and frico chips ($14). My guest took a cue from the lunch menu and indulged in an enormous Chicken Parm ($13) smothered in provolone, organic tomato sauce and basil. Sandwiches are accompanied by housemade root chips and a simple salad.

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Some of the other brunch specialties include Ricotta Pancakes topped with blueberry compote and lemon butter ($12), a Breaky Sandwich with sausage, fried egg, fontina cheese, greens and potatoes ($12) and Bread Pudding French Toast Sticks served with maple and golden dipping syrups ($10).

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During weekdays, Esther’s Kitchen caters to the Downtown lunch crowd with fast counter service. Parties of six or more can make reservations for full table service. The lunch menu has a variety of delectable pizzas, pastas, salads and sandwiches.

Esther’s dinner menu builds on crowd-pleasers from the lunch menu, and adds a hearty selection of main courses. Market Fish with charred orange braised endive ($28), Pachamama Farm Porchetta with squash and brussels ($27) and Rye Tagliatelle with braised duck and mushrooms ($24) should satisfy your cravings.

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Despite the intimate size of the dining room, Esther’s Kitchen boasts a full bar whipping up classics, alongside Seasonal Market Cocktails. It also hosts a daily “Pasta Happy Hour” – from 5 to 7 and 9 to 11, enjoy any adult beverage and get half off a pasta entree at the bar.

Whatever time you show up, you’re sure to enjoy Esther’s Kitchen. And if you’re feeling especially appreciative of your experience, you can send a round of beers to the kitchen for only six dollars.

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Esther’s Kitchen is open for brunch Saturdays and Sundays from 10 a.m. to 3 p.m., and for lunch between 11 a.m. and 3 p.m., Monday through Friday. Dinner is served daily from 5 p.m. until 11 p.m. For reservations, which are suggested, call 702.570.7864.

Photos: Sam Novak unless otherwise credited

 

 

SERVED – Green Valley’s Culinary Delight


Chef Matthew Myer brings eclectic flair to the neighborhood….

In recent years, the popularity of chef-driven restaurants has exploded. Once centered on the Strip, kitchen wizards have found success in Downtown and surrounding areas. One might observe that the further they get from the tourist district, the more daring and creative they become.

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Such is the case with Chef Matthew Meyer. This dynamic young graduate of Pasadena’s Le Cordon Bleu culinary institute is the creator/owner of SERVED, a relatively new restaurant in the McDonald’s Highland area of Henderson. Located at 1770 W. Horizon Ridge Parkway, this intimate brunch/dinner establishment is a local gem that’s worth seeking out.

Despite his young age, Chef Meyer has been shaking up the Vegas dining scene for over a decade. You might remember his two iterations of Matteo’s Gourmet Cafe and the popular Just Rollin’. As his exposure in magazines and websites has grown (along with the accolades), so has Chef Meyer’s offerings to the valley. Matteo’s Gourmet Food Services, a high-end catering operation, provides exceptional cuisine for special occasions.

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All of this experience and experimentation has culminated in SERVED, Meyer’s latest dine-in endeavor. A sleek yet simple restaurant, SERVED provides Meyer the opportunity to share his latest creations in a personal atmosphere with the highest regard for quality ingredients and skillful preparation.

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Chef Meyer describes his approach to the menu as “Cultural favorites, redefined…where guests will have a chance to savor the flavors of the world in a single dish.” Eric C. Gladstone, the marketing powerhouse behind the annual Vegas Unstripped and other highly-regarded food festivals, had this to say about Chef Matt and SERVED:

Chef Matt takes a global approach to his creations, fearlessly crossing culinary boundaries to combine flavors from throughout the Eastern and Western worlds, as well as myriad techniques. But you don’t have to pull apart all the effort in order to enjoy them–the food truly speaks for itself. This is the most exciting breakfast, lunch and dinner food happening in Henderson right now.

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With an introduction like that, it would be tough not to have high expectations. But at a recent presentation of his latest dishes, both experts and laypersons like myself were equally impressed by what we sampled.

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First up were a few tapas: Asparagus 5 Ways – pureed, grilled, fried, fermented and raw asparagus served alongside a poached egg and hollandaise ($10).

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Scallop Benny presents seared scallops, celery root puree, roasted celery root, poached egg and hollandaise, celery/apple salad topped with celery lace tuile ($12).

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Fans of deconstructed dishes should get a kick out of Raviolo ($12), a plate of egg yolk, herbed ricotta, herb-laminated fresh pasta, Guiness braised short rib, broccolini and pan sauce.

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My personal favorite from the tapas selections was Octopus Benny ($11) served with sesame heirloom tomatoes, white corn puree and uni caviar hollandaise.

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Appetizer Beef Tataki ($11) is thinly-sliced and lightly seared mushroom marinated beef with fermented mushroom aioli, parmesan shavings and fried capers.

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A few more tapas were distinctly Asian, beginning with Pinchi Kimchi Foie Gras ($12), a seared piece of foie gras atop a rice pancake, served with kimchi, pickled radish, Korean pear salad, crispy fried rice noodle, sesame oil and a soy galbi glaze.

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Thai Suckling Pig ($12) is an unforgettable crispy pork belly in sweet soy sauce sprinkled with fried garlic and served with broccolini and a poached egg.

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The one dish that everybody buzzed about was Beef Stroganoff ($22) from “Classics Redone”. It’s Guiness braised short ribs atop house made pappardelle and fermented mushrooms. Familiar yet unique, it’s one selection sure to satisfy.

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Despite the small size of SERVED’s dining room, the list of stunning dishes is hefty, thanks in no small part to sharing a kitchen with Chef Meyer’s catering service. The daily Brunch Menu lists elaborate benedicts and egg dishes, hash, pancakes, French toast, tacos, sandwiches and a wide variety of gourmet burgers.

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Their evening Dinner Menu, Wednesday through Sunday from 3pm to 9pm, ups the ante with an inclusion of salads, “Reverse Brunch” and “Chef Special” entrees. Daily Specials weekdays from 9am to 2pm offer significant savings and even 2-for-1 sandwiches on Tuesday.

As a relatively new local, I’ve enjoyed discovering a wide variety of eclectic and unique dining offerings, some that tourists may sadly never see. But thanks to food enthusiasts like Eric C. Gladstone, Esther’s KitchenEDO Gastro Tapas and Wine and the upcoming Graffiti Bao restaurant are getting the exposure and popularity they deserve. Add SERVED to that list, and visit Chef Matt and his team right away.

SERVED is located at 1770 W. Horizon Ridge Parkway in Henderson/Green Valley. Open Monday and Tuesday 9 – 3, Wednesday to Sunday 9 – 9. Call 702-263-0136

Photos: Sam Novak, SERVED via Facebook