“We’re primarily focused on breakfast items,” says Julian Griffiths, the vice president of food and beverage at The Mirage. “That’s what our guests are craving.” That means a menu that focuses on breakfast around the clock. In fact, one side of the menu is dedicated to the eggs, pancakes, French toast and other dishes that are generally only served in the morning. “If you fancy pancakes at three in the afternoon, you can get it,” Griffiths says.
Specials found on the chalkboards throughout the space call out the fresh jams made daily and served in Mason jars on each table. Chef Christian Schmidt plans to serve a pancake and pastry of the day along with a bacon of the month. “The goal is to give this a nonhotel feel.”
French toast with white chocolate and a berry compote can be ordered as a slice of toast next to your eggs. A short rib hash features poached eggs with a creamy horseradish on the side. Even green eggs and ham and a Black Forest omelet with truffled mushrooms and smoked Gouda cheese make the menu. A breakfast calzone and muffins with only the tops are just some of the other novelties found here.
Don’t worry if you prefer to eat healthier. Griffiths says there are gluten-free and vegetarian options on the menu, such as the skinny chef’s omelet with egg whites and “all the fixings.”
Black Forest ham sandwich
And by morning, the liquor gets stored behind wardrobes at the bar, so “you’re not looking at the evil that gave you that hangover.”
Of course, since the restaurant is open 24 hours, a collection of nonbreakfast items settles in on the other side of the menu. Griffiths calls out shareable items such as what he calls “Damn Good” potato chips with a chive dip, and lamb meatballs with a tomato coriander sauce. The cheesesteak gets a bit chicer with brisket and a horseradish cheddar cheese. The tomato soup, a favorite of Griffiths’, comes with grilled cheese sandwiched between thick pieces of bread. “These are your grandma’s favorite dishes that you want to have,” he says.
While Grandma’s favorite desserts, such as apple pie, fruit cobbler and doughnuts round out the dishes, Griffiths points out the Mason jar flights of chocolate ganache, strawberry shortcake and banana cream pie as favorites.
Frequent Vegas designer Munge Leung created the look and feel of this space using hardwood and Mexican tiles on the floors, subway tiles on the walls and cabinets filled with fine china for décor. Many of the booths and tables are near columns with electrical outlets so guests can fire up their devices.
To round out that invocation of your grandma’s kitchen, the staff wears gingham shirts for the guys and yellow floral tops for the gals, both covered with denim aprons.
“The name Pantry resonated with us,” Griffiths says. “We really looked toward the things you love from grandmother’s pantry.”
The Mirage, open 24 hours daily. 702.791.7111
