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Esther's Kitchen

1130 S. Casino Center Blvd. (California Ave.) Send to Phone
702-570-7864
Italian restaurant from chef James Trees in the Downtown Las Vegas Arts District.


Cuisine

Open
Lunch Mon.-Fri., Dinner nightly, Brunch Sat.-Sun.
Features

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Esther's Kitchen, Las Vegas, NV


Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.


Esther's Kitchen Restaurant Review

:
About the restaurant & décor: Esther's Kitchen is named after Las Vegas native chef/owner James Trees’ great-aunt, who taught him to cook. A homey feel is achieved with décor featuring a tile floor, an open kitchen, a bookcase filled with books, a black and white photograph taken by chef Trees of a Southern California beach and pier covering an entire wall, and another wall encased with rustic reclaimed wood.

Likes: During lunch glasses of house wine are only $5, 16-oz drafts are $4 and cocktails are $8.
Dislikes: Parking in the area can be hard to come by, but a small number of spaces for free parking are available behind the restaurant. Although the physical address is on Casino Center, the entrance is actually on California Ave.

Food & Drinks: Pasta and bread are made in-house and you can’t go wrong with the radiatorre with black garlic, lemon and cream, or lasagnette nero with Maine lobster, fennel, lemon and truffle. The pizza oven and a sourdough yeast starter are put to good use in the roasted mushrooms pizza with a sourdough crust, charred kale, Taleggio and Fontina cheese and five types of mushrooms: cremini, enoki, maitake, oyster and portabella. Exclusive to the lunch menu are sandwiches like chicken Parm with organic tomato sauce, basil and provolone; and the vegan cauliflower and eggplant Parm with arugula and coconut (vegan) cheese. Local ingredients are sourced whenever possible, which applies to the beer selection with 100 percent of the taps pouring local brews from Bad Beat, Big Dog’s, Joseph James and Tenaya Creek. Finish with the creamy panna cotta topped with strawberries, pistachio and puréed rhubarb.





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