Wake-Up Call

Once it revolutionized the concept of the classic casino 24-hour restaurant, The Pantry (The Mirage, 702.696.7050) quickly became known for its flavorful griddle creations. There are buttermilk pancakes with blueberries or chocolate chips, white chocolate brioche French toast served with fresh berry compote and whipped mascarpone, and vanilla waffles hot off the iron.

But those favorites are just the beginning of the breakfast offerings at the Pantry, a sort of entry-level order that will please everyone from the kids to the grandparents. More mature morning dishes include a savory breakfast sandwich of scrambled eggs, sliced ham, truffled mushrooms and smoked Gouda cheese on toasted ciabatta with “smash browns” potatoes; portabella mushroom eggs Benedict with spinach, roasted red peppers and sun-dried tomato pesto; and the salsa-smothered huevos rancheros with black beans and Cotija cheese.

Toss in the classics like chicken-fried steak and eggs, and the club omelet with sliced turkey, peppers and onions—and consider that breakfast is available all day and all night—and you’ve got a recipe for around-the-clock success. –Brock Radke


Off the Strip: Big Jerk

In 2017, Big Jerk (430 E. Silverado Ranch Blvd., 702.427.5267) started bringing home-style Caribbean cuisine to Las Vegas via food truck. Now that its brick-and-mortar location has been established for more than a year, the kitchen is showcasing its skills with seafood. Honed through generations, these flavors are like none other. Whole snapper is rubbed in herbs and spices and then fried. It’s a Friday special, but stop in any other day and try a fried, grilled or pan-seared red snapper fillet; curried, fried or Jamaican jerk shrimp; or a plump lobster tail. –Leslie Ventura


It’s still very new but Greene St. Kitchen (Palms, 702.944.5965) has already made a name for itself for its urban art collection and its wild party Saturday brunch. “Brunch’n” could start with avocado toast or a bacon and chorizo breakfast burrito to go with bottle service for your group, but you’re going to need to explore the “Epic” section of the menu. Options include a giant stack of pink icing-glazed pancakes, a 24-ounce ribeye steak with harissa butter, lobster pasta and the decadent “sushi yacht.” –BR