BUNCHES OF BRUNCHES
Used to be that brunching in Las Vegas was a tough proposition and the choices were slim to none. Those days are long gone, so long gone, in fact, we challenge someone to find a more eclectic state of brunching than the one right here in Las Vegas.
If itâ€™s ethnic that you are hungering for the city has it — from Border Grill to MOzen Bistro the global cuisine options are a creative and untraditional offering. Or maybe itâ€™s the sweets with a little side of salty behavior that you have a hankering for, than itâ€™s the Pajama Brunch at Simon. And finally, if itâ€™s a spot where you want to take dear old mom this Motherâ€™s Day than we suggest a more elegant setting like the Fountains Brunch at Bellagioâ€™s Jasmine or Country Clubâ€™s Cookinâ€™ with Jazz Brunch at Wynn.
The Mandalay Bay hot spot that overlooks the Lazy River has always been a modern Mexican staple. And even better, the Border Gill crew is offering brunch for the first time in an unlimited form and not just on Sundays either. Chef Mike Minor and crew have created 17 small plate items you can sample and try while hanging out on the Border Grill poolside patio either weekend day.
Most Unusual Brunch Item: The brunch is a small plate bonanza so everybody can try a little bit of everything from Green Corn Tamales and Plantain Empanadas to Machaca Chilaquiles and Potato Rajas Tacos. But Chef Minor swears by biscuits with chipotle gravy and breakfast sausage, calling it his favorite â€śfeel goodâ€ť item on the menu.
Best Savory Item: A twist on a staple, Chef Minor recommends Yucatan Eggs Benedict with hollandaise and pickled onions. A perfectly poached egg paired with Yucatan roasted pork is served on a manchego cheese biscuit. You should also give Border Grillâ€™s Chipotle Shrimp BLT a try if want to give your palate a spice explosion.
Best Sweet Item: The Guava Empanadas of guava paste, cream cheese, and puff pastry are a must says Chef Minor. But donâ€™t overlook the Sourdough French Toast with sautĂ©ed bananas and coconut syrup or the Cinnamon Apple Pancakes with Vermont maple syrup.
Cocktails: Free-flowing mimosas are $5 and margaritas are $5 a piece.
Served: Saturday and Sundays, 10a.m.-3 p.m.
Cost: All you can eat $24.99.
Between the jazz wafting through the dining room, the panoramic view of the Wynn golf course, and the superbly southern food of Chef Carlos Guia, Wynn Las Vegasâ€™ The Country Clubâ€™s Cookinâ€™ with Jazz Brunch is a â€śBig Easyâ€ť affair where you can do the buffet, order off the menu or both.
Most Unusual Brunch Item: Itâ€™s a toss up between Poached Eggs with Barbeque Smoked Pork served with bacon cheese muffins and charred green chile hollandaise sauce or Shrimp and Grits with sautĂ©ed jumbo shrimp smothered in gravy over stone ground Anson Mills grits.
Best Savory Item: We like Chef Guiaâ€™s selection of grilled meats including chicken sausage, pork chops, beef tenderloin, chile-rubbed turkey, and Creole spice-rubbed jumbo shrimp. The seafood choices arenâ€™t too shabby either with Red King crab legs, shrimp cocktail, oysters, and three types of ceviche as well as a smoked salmon carving station.
Best Sweet Item: French Toast Bread Pudding with Vermont maple syrup, berries, candied pecans, and Applewood smoked bacon (from the brunch menu).
Cocktails: Bloody Mary, Champagne or Kentucky Tea
Served: Sundays, 10 a.m. â€“ 2:30 p.m. at The Country Club in Wynn Las Vegas
Cost: $59 per person; $24 for children
Extra points for: A childâ€™s buffet with cookies, tarts and mac nâ€™ cheese as well as a Grilled Beef Hot Dog that resides on the menu.
FOUNTAINS BRUNCH AT JASMINE
Named for Bellagioâ€™s famous Fountains, the brunch at Jasmine matches the grandeur of the majestic water volleys and sprays that mesmerize. From the Lakeside Shellfish Bar with Alaskan Red King crab, oysters on the half shell, jumbo shrimp and crab claws to the carving station that features roasted prime tenderloin wrapped in puff pastry with black truffle, the elegance is unmatched.
Most Unusual Brunch Item: For us itâ€™s a toss up between Peking Duck in a steam bun served tableside from a cart or the â€śMake Your Ownâ€ť Soup station that begins with chicken broth, to which you add an al dente vegetables, shrimp, chicken, and noodles.
Best Savory Item: Finding Dim Sum on a brunch menu is a bonus because the bite sized portions allow you to try a lot more including Panâ€“Fried Asian Chicken Buns, Crystal Prawn and Spinach Dim Sum, Wu Xuâ€“Style Braised Short Ribs, and Sui Mai Pork Dumplings. But we must recommend the Lobster-Potato Cake Eggs Benedict as a must.
Best Sweet Item: In this case itâ€™s not an item, itâ€™s an entire room. The unmistakable aroma of chocolate draws you to a circular dessert room where irresistible confections include everything from petit fours and fondue to gelato and giant strawberries for dipping in the chocolate fountain.
Cocktails: Bottomless Champagne or cocktails is extra.
Served: Sunday, 11 a.m. – 2:30 p.m.
Cost: $58 per person; $25 children 6-12; children under 6 are free.
The brunch at MOzen Bistro offers diners a trip around the world with global influences from India, Italy, Japan, and Thailand highlighting the best of Asian and Continental cuisine by Chef de Cuisine Vivek Rawat. Chef Rawat tells us the brunch at MOzen is a bit different from most because the cold food is on the buffet and all the hot food is ala carte.
Most Unusual Brunch Item: This brunch is most unusual because it offers only two traditional breakfast dishes on the menu: Nantucket Egg with jumbo lump crab cakes and poached eggs, and a choice of Freestyle Egg. More unique main courses include Mysore Chilly Chicken with coconut and chilies or Tekka Don which is marinated big eye tuna.
Best Savory Item: Diners have a choice of a main course as well as a limitless variety of bite-sized hand passed items served throughout the brunch. Main dishes cited by Chef Rawat as popular include two different kinds of curries, including Subz Kofta Curry, and thereâ€™s also Beef Cheek Ravioli, and Eggplant Parmiggiana for an eclectic combination of both East and West. Fresh sushi also makes the grade.
Best Sweet Item: Chef Rawatâ€™s recommendation is a green tea brulee and, of course, chocolates. But we think the sweetest thing may be the passed small bites served while diners are enjoying their drinks and main courses.
Cocktails: Free-flowing TY KU Sake cocktails, Veuve Clicquot Champagne or mimosas.
Served: Sundays only, noon -2:30 p.m.
Reservations: 1 (888) 881 9367
SIMONâ€™S PAJAMA BRUNCH
According to Chef Kerry Simon, his is the most fun brunch in town. And we might have to agree since brunch guests are encouraged to wear their robes and bring their newspapers and watch the game or cartoons. This untraditional brunch makes the grade because it doesnâ€™t have the same old, same old pancakes, waffles and omelets instead cleverly exploiting the â€śchocolate for breakfastâ€ť trend.
Most Untraditional Brunch Item: Although the wait staff serving you in their pjâ€™s could be considered the most unusual part of brunch, we thought it was the Peanut and Butter Jelly Raviolis, Snickers Waffles, and Brioche French Toast crusted with Frosted Flakes.
Best Savory Item: Chef Simon names his Southern style dishes like Chicken and Waffles and Biscuits and Gravy as very popular as well as his breakfast pizza with country gravy, ham, bacon, egg and jack cheese. Although his brunch is constantly changing thereâ€™s a good chance you will see assorted sushi, sashimi, Simonâ€™s signature crispy sesame rice, smoothies and paninis.
Best Sweet Item: Chef Simon cites his Brown Sugar Muffins as tops but we gotta go with Simonâ€™s Junk Food platter of snowballs, rice krispie treats, cotton candy, cookies and hostess cakes.
Cocktails: Bottomless Champagne, $16, and each week the restaurant Twitters the hot sauce of choice for the Bloody Mary Bar, $10.
Served: Sundays, 10 a.m. to 4 p.m.
Cost: All you can eat: adults, $38; children 12 and under, $12.
Extra points for: The kids can choose from Mickey Mouse pancakes, peanut butter and jelly â€śsushiâ€ť rolls, mac nâ€™ cheese, and popcorn chicken bites.
This entry was posted on Friday, April 8th, 2011 at 4:52 pm
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