For food fans, one of most exciting things is the introduction of new and seasonal menus at their favorite restaurants. At Hearthstone Kitchen & Cellar in Las Vegas, chef Lee Davidson’s newest menu changes added a multitude of new appetizers and entrées, plus some plant-based options, perfect to shepherd spring into summer. Hit the restaurant up for weekend brunch, head into the happy hour on weekdays or get in for dinner and try some of those new dishes.
What’s a great dinner without a great cocktail? And there’s an excellent menu here, with classics like the Aperol Spritz and the Sidecar, mocktails, beer and a sizeable wine menu.
Hummus is a favorite of many, and Hearthstone’s new spicy curry hummus pairs the creamy dip with crunchy chickpeas with vadouvan spices. Tuna fans can indulge in yellowfin crudo in a colorful Thai leche de tigre or the equally colorful tuna pizza with black garlic soy aioli and white truffle. So good!
Those with lighter appetites may want to indulge in the hearts of palm salad, with shaved Hawaiian hearts of palm, kohlrabi and a jalapeño vinaigrette, or roasted tomato soup with a salami and cheddar grilled cheese.
You can get a casual cheeseburger here, with a certified Angus beef patty and pimento cheese, or with an Impossible patty, vegan cheese and avocado spread. A new offering, the banh mi pork belly buns fold roasted pork belly and crispy mushrooms in a soft bun.
Hearthstone also features several pizzas: braised short rib and Calabrian chili; prosciutto and arugula with mozzarella, Parmesan and aged balsamic; and a vegetarian truffle mushroom pie with gouda. There’s even a vegan cheese option, with vegan mozzarella and marinara.
Entrées range from new, lighter seafood dishes like the roasted Scottish salmon and the Baja striped bass to the decadent spaghetti lobster with brandy cream, maple smoked bacon and chives. Rotisserie chicken is served with salad, but the braised short rib comes with butternut squash and charred Brussels sprouts. A new offering is the crispy duck, served with steamed pancakes and a hoisin sauce. Another hearty new grilled dish is the double-bone tomahawk pork chop, served with roasted apples and onions plus a smoked bourbon au jus.
To fill in those cracks, order garlic mashed potatoes or the creamed corn, with the flavors of street corn—cotija cheese, crema, jalapeños and Tajin.
If you still have room after those sides, dessert is what you need. The glazed doughnut bread pudding comes with custard, a warm cherry compote and ice cream, and you may find yourself wondering if you should have skipped dinner and just ordered dessert instead. Well, there’s always next time.
Red Rock Resort, 702.797.7344
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