Carson Kitchen - Las Vegas

EXCEPTIONAL dining experience. Five years ago, I had such an memorable experience here, that I couldn?t wait to come back. Alec (our server) was absolutely delightful. He made amazing recommendations and we thoroughly enjoyed everything we tried. Alec recommended the Bees Knees and the Trusty Rusty and they were unique and refreshing. The Social Plates we ordered were so delicious and the Pork Loin was perfectly cooked. Amazing food, amazing service, amazing ambiance.

I had high hopes for this place but left unsatisfied. It did not live up to the hype. Presentation-wise, food is beautiful and looks very appetizing. One issue I had is that we were not given much attention, and several times we were without water and no server would come to give us a bottle of water for our table. We started with the chicken skins, pork belly, and bacon jam appetizers. The chicken skins were served with a smoked honey. It was decent, skins werereally crispy and honey did have a little smokiness, but it was missing some flavor or seasoning on the skins itself. The pork belly dish was nice and the pork was super soft, but it had a little off putting taste in the pork belly itselfwhich I haven?t tasted in pork belly dishes anywhere else. The bacon jam was my favorite, with a great tasting bacon jam (super sweet), but the cheese on top was just one solidified chunk. It would have been nice for the cheese to be morespread out with potentially some crumbled bacon on top. For the main courses, we got burgers (turkey burgers and regular burgers). The turkey burger was supposed to have a spicy mango chutney, but there was none. Instead, it just hadcoleslaw on top (it would have been nice to specify the burger has slaw on the menu). The beef burgers were cooked to well done and were dry. They didn?t ask us how we wanted our burgers cooked which should have been a red flag. Overall,service was bad, food was very average, and this place isn?t somewhere I would personally revisit.

Ever have food so good that. ...you taste the love in it? ...you wanted to slap your baby mama? ...you see Aliens on the way to the restroom? ...the tots whisk you back to childhood memories? ...you have chunks of bacon in your dessert? ?you should call it tempura green beans w/ ?Holy Aioli? ...you talk about your upbringing with awesome Eric? ...the chicken melts in your mouth? ...the brioche bun reminds you of a nice tush? ...the brownie is so decadent you can'tfinish it all? ...you leave satisfied..sans empty wallet syndrome? ...you come out of Yelp retirement just to write this review? YES. YOU. GO. NOW.

Every bite is delicious. Great staff! Eat here if you love food! Alec was a great server. Thank you

Ground-breaking since opening Carson Kitchen’s greatness has seemingly become so expected that many are prone to overlook it, but on Saturday night 124 South 6th Street was jammed-packed for a new menu that continues to exude creativity, quality and the sort of Food that challenges without compromise yet always seems delicious and familiar. Fortunate to have tasted every new plate at Carson Kitchen since summer of 2015, Chefs Harwell, Simon and team forever rethinking even longtime best-sellers, it was alongside all-new Mocktails that dining began shortly, the riffs on a Spritz, Whiskey Sour or Dark Stormy all spot-on with assertive flavors well-suited to iconic Chicken Skins, bubbling Bacon Jam and Tempura Green Beans with Pepper Jelly Cream Cheese. Continuing with more Skins, equally enjoyable today as in 2014, Venison Tacos stand out thanks to Basil Cream juxtaposing lean Meat while Snap Peas with Pistachios and fried Polenta styled as Elotes are each brilliant plates built for warmer weather. Served “Fred’s Club” with a story, the blend of Pisco and Chambord crossing the Atlantic alongside Three Bean Salad and re-imagined “Broccoli Crunch” with shaved Crucifers, Harwell’s second stab at a Sloppy Joe finds inspiration from Korea while another revamp of the Butter Burger adds “Fancy Sauce.” Using Pesto and marinated Vegetables for this season’s Mushroom Flatbread it was with a blend of Vodka and Beer that plates grew heavier, Salmon well-executed beneath crisp Skin and Strawberry Pico de Gallo while “Gin Riggies” showcase Rabbit and Python Sausage amidst creamy Tomato Sauce. Doubling down on Coffee to finish, a warm mug and an Espresso Martini crowned in Horchatta Foam served side-by-side, Dessert remains a “two of each” affair featuring an all-new “Rose Parfait,” Las Vegas’ best Brownie and Donut Bread Pudding that somehow keeps getting better with time.