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Reviews of David Clawson Restaurant, Hearthstone Kitchen and More

Plus the new Border Grill, The Market, The Perch and Made LV.

David Clawson Restaurant
David Clawson Restaurant
Amelinda B Lee

Michael Uzmann heads to the five-week-old David Clawson Restaurant in Henderson to see if the omakase menu lives up to the hype. "David Clawson Restaurant is one of those rare places firing on all cylinders fresh from the gate." The menu here follows a greatest hits format from Clawson’s career. He gives it four and a half stars. "One can only hope that the quality remains high while the menu undergoes frequent change." [EE]

He also checks out Brian Massie’s new Hearthstone Kitchen & Cellar at Red Rock Resort. "Hearthstone has the potential to be very special, particularly given its location. As yet still finding its footing and offering a menu that seems a bit ‘everything to everyone’ it will be very interesting to see how Light Group tries to bring locals out to Red Rock for such a large and aggressive concept." He gives it four stars. [EE]

Brock Radke checks out the new menu items at Border Grill’s second location at the Forum Shops at Caesars. He says, "You must begin with an extensive tour of that ceviche bar’s offerings." Among his favorites, the Caribbean carpaccio with its rotation of fresh fish in a coconut chile broth and the smoked mussel ceviche, "an unexpected combination of sweetness, fresh vegetable crunch from golden beets and jicama, and rich briny brilliance in the form of cold-smoked Prince Edward Island mussels." [LVW]

Al Mancini tries out two of the newest places in Downtown Vegas, The Market and The Perch inside the Downtown Container Park. At the new grocery store, Mancini says, "The Market café, on the other hand, needs serious, immediate improvements. I tried three sandwiches and was disappointed by each of them." While he liked the two flatbreads he tried at The Perch, he says he found grit in the mussels in the seafood pasta and scales in the salmon tiradito. "They may want to take a bit more care while prepping the seafood." [VS]

HKR gave Made LV, the tavern from Elizabeth Blau and Kim Canteenwalla at Tivoli Village, A grades across the board. She found "interesting, well-prepared food with value" but though her "server was a little too busy." [LVRJ]

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