There is a self-imposed rule to visit any new place twice before making a post, but Bachi Burger (470 East Windmill) created such a favorable first impression that there is no hesitation. This is the inspiration of Lorin Watada, who served as a corporate chef for Roy’s before branching out. Bachi is short for “hibachi”, so the focus is on grilled burgers (Angus or American Wagyu), with a lot of Pacific Rim/Asian influences. But also some other interesting options, like Peking Duck, Short Rib and Pork Belly steamed buns; a variety of salads and appetizers; some really intriguing desserts (Macadamia Nut Toffee Cake with White Chocolate Yuzu Gelato, Port Wine Cherry Glazed Pop Tart, Mandarin Orange Cream Float, etc.); and a host of boba tea’s and milk shakes.
Because it was hard to narrow the focus a server’s recommendation of “Kiki’s Burger”, with sautéed shiitake & eryngii mushrooms, caramelized bacon, sweet onion marmalade and gruyere, on a Hawaiian sweet bun, was the call, and it worked – the ingredients were fresh and well-balanced, creating a lot of flavors and textures. On the side, sweet potato fries with kaffir lime sea salt, and a yuzu citrus aioli. Also well-executed (why do fries taste better when served from a cone?). From the creativeness of the menu, to the quality of the service, it appears as though a lot of thought has gone into this. Opening off the Strip in the 2010 Las Vegas economy is challenging, but they may have what it takes (note that the burger was $7.50 for five ounces, which is an extremely good value for that kind of quality).