Kitchen Table’s crab po boy is plated with kale salad, seen Jan. 2, 2018. (Jan Hogan/View)
A sign greets patrons to Kitchen Table’s interior Jan. 2, 2018. Chef Javier Chavez based the concept on his upbringing, where everything – homework, conversation, games – happened at the family table. This is the second Kitchen Table in Las Vegas but the chef wants to expand to other cities. (Jan Hogan/View)
Kitchen Table’s exterior is seen Jan. 2, 2018. The entrance faces the courtyard of the complex. This is the second Kitchen Table in Las Vegas but the chef wants to expand to other cities. (Jan Hogan/View)
Kitchen Table’s interior is seen Jan. 2, 2018. Modern touches make for an inviting space. This is the second Kitchen Table in Las Vegas but the chef wants to expand to other cities. (Jan Hogan/View)
Kitchen Table’s interior is seen Jan. 2, 2018. This is the second Kitchen Table in Las Vegas but the chef wants to expand to other cities. (Jan Hogan/View)
Kitchen Table chopped salad is seen Jan. 2, 2018. (Jan Hogan/View)
Chicken Club Panini, provolone, basil, pesto muffaletta, bacon, avocado, pressed ciabatta
Marinated Flank Steak in garlic, cilantro, jalapeno, beer, roasted red bliss potatoes, salsa verde
French Onion Soup, carmelized onions, Gruyere cheese, toasted crostini, veal broth
Kitchen Table’s exterior is seen Jan. 2, 2018. The entrance faces the courtyard of the complex. This is the second Kitchen Table in Las Vegas but the chef wants to expand to other cities. (Jan Hogan/View)
Kitchen Table Squared is the second installment in Chef Javier Chavez’s “social eatery” vision, near the 215 Beltway and Russell Road.
“When I grew up, everything happened at the kitchen table: homework, dinner, games, conversation,” he said, adding that now, “People don’t take that one hour to sit down and converse as as family. So, here, they can get away from (the rush).”
The decor in the 104-seat, 3,000-square-foot restaurant is unpretentious: blond and dark woods mixed against reclaimed wood walls. The concrete floor is painted with the logo.
Kitchen Table’s menu includes takes on traditional foods. Chavez studied at Le Cordon Bleu in Paris and used his Latin background to come up with his take on modern food.
The breakfast menu includes muffins, oatmeal, empanadas, sweet bread, smoked salmon caviar, breakfast taquitos, bacon and egg shooters.
Brunch offers pancakes, smoked sausage hash, frittata, pork belly green chili, duck hash and berry waffle. Salads include kale with pear vinaigrette, wedge, chopped and beet. Chavez plans to add dinner, including crab cakes, short rib taquitos, chili, cherry stone clams, marinated flank steak and Chilean sea bass.
