Home-style fare meets farm-to-table philosophy at these destination spots.
Not hungry enough for a steak? Nosh on Echo & Rig’s tasty housemadecharcuterie.
The curious diner will need patience and persistence to find Baguette Cafe, hidden away in an office park between Durango and Buffalo, just north of the 215 Beltway. But those who do will be warmly greeted by Olivier Brouillet, who makes bona fide French baguettes and pastries fresh daily, as well as home-style soups, omelets, sandwiches, and salads. 8359 W. Sunset Road, 702-269-4781
Inside the new, multimillion-dollar Gay & Lesbian Community Center of Southern Nevada, Bronze Cafe chef-owner Peter Bastien serves Mediterranean inspired vegan and vegetarian dishes like the Tree of Life pita, with roasted red peppers, avocado, house-made pickled onions, a mango-cilantro-ginger vinaigrette, vegan cashew crema, and a Brazil nut crumble. And don’t miss the vegan cheesecake—you won’t believe it contains no dairy. 401 S. Maryland Pkwy., 702-202-3100
Chef-proprietor Natalie Young’s popular breakfast and lunch joint has been a Downtown game changer, serving American comfort-food classics with New Mexican and French influences using sustainable, locally sourced, and organic ingredients when available. Don’t pass up the tangy, fall-apart roast beef on ciabatta, with blue cheese, wild mushrooms, and pickled red onions. 707 Carson St., 702-534-1515
Echo & Rig Butcher and Steakhouse
You won’t find 44-ounce bone-in porterhouses at this reinvented steakhouse and working butcher shop. Instead get ready for hanger steaks, Colorado lamb porterhouse chops, and wood-roasted salmon, as well as less-traditional offerings such as bone marrow and sweetbreads. And try the incredible veggie sides, like roasted heirloom carrots and decadent portobello fries. Tivoli Village, 702-489-3525
Hash House a Go Go
For the ravenous, Hash House a Go Go offers the massive Andy’s Sage Fried Chicken Benedict, which found fame on the Travel Channel’s Man vs. Food. Or order gluttonous portions of “twisted farm food,” including stuffed burgers and Old School Fried Mush, smothered with sausage gravy, eggs, and mashed potatoes. Wash it all down with a giant BLT Bloody Mary, the ultimate Vegas morning-after cure. Multiple locations
Restaurateur Elizabeth Blau and her husband, chef Kim Canteenwalla, view their Summerlin restaurant, Honey Salt, as their home kitchen. The farm-to-table-inspired menu features ingredients that Blau says “balance the realities of living in the desert with the amazing products regionally available for those willing to look a little harder.” 1031 S. Rampart Blvd., 702-445-6100
“Wholesome food, delicious recipes” is the motto of this café, whose founder opened her first restaurant in Beverly Hills before bringing this Vegas favorite to the valley in 2006. You’ll find fresh squeezed juices and the usual healthy suspects, like gluten-free pasta and vegetable wraps—plus a one-third-pound BBQ bacon burger. If you’re health-conscious but still like to indulge, Rachel’s Kitchen has you covered. Multiple locations
Table 34 chef Wes Kendrick takes pride in serving the best, freshest ingredients at his Paradise restaurant, a mile south of McCarran airport. The menu features a good mix of new American items, like artisanal pizza (made with organic, GMO-free wheat flour); fresh, Safe Harbor–certified seafood; and grilled New York steak. Duck, lamb, and quail all have a place at the Table as well. 600 E. Warm Springs Road, 702-263-0034