Earlier than Las Vegas native James Bailey started main the kitchen at Momofuku Las Vegas, his cooking profession took him to Europe—together with a stage on the avant-garde tasting menu temple Noma. However when he obtained again to the desert, he realized that a part of what he was in search of overseas was ready at dwelling the entire time.
Vegas is a world class meals metropolis. Two key components work in its favor: First, there’s the continually refreshed viewers of diners wanting to eat nicely; second, the town is a magnet for worldwide cooks, who import their distinctive strategies and flavors. The outcome? Las Vegas is now one of many world’s nice incubators of culinary expertise. “Cooks—equivalent to Dave [Chang, Momofuku’s founder]—bringing their empires right here to Vegas? The kitchen tradition and the meals scene actually profit from that,” Bailey tells SAVEUR. “The top result’s undoubtedly a whole lot of sturdy cooks and cooks who can work at a brilliant excessive quantity.”
Momofuku perfected the artwork of feeding giant teams of hungry company way back with ideas such because the ever-popular bo ssam, and Bailey reiterates that a number of the group’s most iconic large-format hits are completely suited to preserving massive events glad on massive nights out. However in Bailey’s all-day lodge kitchen, on the second degree of the Cosmopolitan of Las Vegas on the Strip, he additionally performs round with smaller-scale creations within the type of brunch specials—his Korean-inspired “hen and waffles” made with kimchi pancakes are already a cult favourite.
However cooking is just a part of why Bailey loves residing in Las Vegas—the colourful and assorted eating scene additionally retains him impressed and glad. To that finish, right here’s how the chef would craft an optimum day of consuming round city, from morning to nighttime.
This espresso store takes full benefit of its expansive Arts District location by making practically the whole lot from scratch. Bailey is most impressed by their in-house pastries, which begin with dough that’s sheeted each morning. Spring for a shatteringly flaky croissant and a espresso (made with beans roasted in-house), or when you’re craving one thing savory, contemplate the black bean sandwich, which Bailey is keen on for its crunch and richness.
In case you’re after wacky taste combos, preserve it shifting. For everybody else, Bailey highlighted this unapologetically old-school breakfast and brunch standby downtown. When he says the meals—suppose breakfast burritos, biscuits and gravy, and prime rib hash—are “traditional and strong,” he actually means it.
This can be a Momofuku spot, additionally within the Cosmopolitan, so sure, Bailey’s biased. However when the chef rhapsodizes about swinging by this smooth counter service spot for a bun topped with crispy cheese or a potato and egg wrap—“truthfully, insane”—you’re inclined to imagine him.
At this bustling Japanese izakaya-inspired standby, Bailey says it’s all concerning the tuna and salmon tartares. And the yakitori, in fact. Maybe a martini. The opulent eating room is simply upstairs from him within the Cosmopolitan, and when you’re in search of proof that Las Vegas cooks reside in a different way than you or me, right here you go: “In case you’ve simply clocked off and also you’re ravenous,” he says, “you gotta go get one thing to eat kind of vibe? That is normally the primary spot.”
Bailey used to prepare dinner at this red-sauce extravaganza, and also you get the sense he’s handled like a VIP when he and his cooks drop in. On one current night time, they put away beef carpaccio, a beet salad, a few pastas (together with the “not overrated” spicy rigatoni with vodka sauce amped up with calabrian chiles), meatballs, and a few veal parmesan for good measure.
As a lot as he enjoys the meals, it’s the Little Italy vibe and theatrical service that feels essentially the most particular. “It transports you,” he says. “You probably have an opportunity to take a seat on the bar or in that eating room with all of the purple velvet cubicles, it transports you.”
Within the temper for a extra chilled-out really feel than what you’ll discover on the Strip? Right here’s Bailey’s prime spot for dressed-down Italian. The breads and contemporary pastas are made on the premises, and Bailey enjoys the beet conserva, a housemade condiment ready with roasted purple beets, capers, and purple wine vinegar. Pasta-wise, he extols their traditional pomodoro. And the meatballs “rival Carbone’s,” he says.
You’d suppose a wine bar opened by a sommelier whose final boss was Thomas Keller could be stuffy, however you’d be fallacious. “Wine undoubtedly has a tradition round it, and typically individuals can really feel excluded,” Bailey says. However that doesn’t occur at Garagiste, whether or not you’re dropping by for a glass of white or strolling out with a trophy burgundy: “These guys make [wine] actually approachable and non-pretentious.” The open, ethereal room is the perfect location to place again an informative flight of small pours or a bottle of Jura trousseau.
Bailey loves the deceptively easy meals at this neighbor within the Cosmopolitan, however the vodka-based tomato martini, or Tomatini, is what retains him coming again. “It’s not too savory. It’s actually mild. They end it with just a bit black pepper and crushed tomato,” he explains. “I don’t suppose I’ve ever actually had a great bloody mary. However the Tomatini factor? It’s bonkers.”
