Loaves to Love

by Vegas Seven

Article ran in-print and online; site receives 260,000 unique monthly visitors, print edition receives 62,000 circulation

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When I was a child, my parents admonished me in restaurants not to fill up on bread before our entrées were delivered. Presumably, they didn’t want me to waste half of the food for which they were paying because I’d already satiated my appetite on a giveaway item.
Las Vegas, however, has some of the finest bread services I’ve ever experienced, many of which are as memorable as the restaurant’s entrées. For the sake of this article, I’ll omit the awe-inspiring bread carts of Guy Savoy and Joël Robuchon, because when you’re shelling out $500 to $1,000 on dinner, calling anything “free” seems disingenuous. I’m also not including the folks who charge for bread, because while that may fly overseas, it strikes me as somewhat un-American.

But if you want the best freebie loaves, rolls and slices in town, here are my picks.
Pull-Apart Bread with Blue Cheese Butter served with Sweet Chive Oil
(STK, in the Cosmopolitan, 702-698-7990)

Chef Stephen Hopcraft has his bakers arrive at 1 a.m. daily to make the bread for the next evening’s service. It’s a segmented loaf topped with a smattering of blue-cheese butter. The bread pulls apart in your hands and is wonderful. But dipping it into a cup of grape seed oil that’s been infused with blanched chives makes it even better. It’s a sweet, oniony flavor that cuts through the sharpness of the cheese. STK, in the Cosmopolitan, 702-698-7990