Originally thinking 'who does this guy think he is charging $195 for omakase in Henderson?' my meal last night confirmed that David Clawson not only knows who he is, but also that anyone visiting Las Vegas would be well served to find out for themselves what the Chef has to offer. Not yet perfect, but damn close, at the 5-week mark and likely to see some changes if they become successful enough that Clawson cannot tend to every dish himself anyone interested in food would be well served to get down to Anthem while they can - this is no-gimmick, no-'mg' cooking being done at a very high level for pennies on the dollar compared to the strip.
Thanks for the review. This place has been on my radar since it opened. Looks like I will be driving down to Henderson soon. It will be interesting to see how they do long term. Mostly chain restaurants and not many "fine" dining options close by. Henderson needs more places like this, hopefully locals will go.
This thread needs a bump.
Finally got a chance to dine at David Clawson this past Friday night. Your review is spot on. We will be going again next Friday night! We shared 14 dishes and there was not really a dud to be found. They had 5 specials posted in addition to the updated menu found on their website. We tried two specials, bone marrow and pork barbacoa posole. The bone marrow was nice with pork belly and tangerine/onion jam. The pork posole was fantastic, I want that recipe! Other favorites were the veal cheek, foie gras, shrimp, yellowtail salad, crab, and of course the sticky apricot pudding. We are not big wine drinkers, but I really enjoyed the wine pairings. The 2oz tasting or 5oz pours are a nice touch. Our server was outstanding. I believe he is studying to become a sommelier, because he really knew the wines and had thorough explanations of each wine. More people need to make the journey to Henderson to see what Mr. Clawson is doing.
The man can cook, no doubt. I need to head back down there.
by Jen Wheeler | Need a spring vegetable guide to what's in season? Consider this your spring produce cheat sheet—complete...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...
by Kelly Magyarics | You’ve sprung for a gorgeous piece of enameled cast iron cookware; protect your investment by cleaning...
by Debbie Wolfe | Home chefs love wood cutting boards because they are durable and reliable. Wood boards are attractive...