Hamptons shines brightest with Veggies and fruits — Las Vegas Review-Journal

The name Hamptons could induce the Long Island coast, however the Tivoli Village restaurant is pure California.

In case the definition of California cuisine appears more contextual than clearly defined, it is widely regarded to revolve round new seasonal produce and rich creativity. And Hamptons delivers on both parties, the latter in the form of sudden twists.

Bruschetta ($12) could function as artichoke-and-spinach dip of our age, however Hamptons fighter Jay Bogsinske veers in the typical tomato-and-basil path. He starts with a spread of lemon-infused ricotta and tops with crisp slices of tart Granny Smith apple, a drizzle of brandy-apple syrup, toasted pecans for crunch and a little bit of basil for emphasis, or possibly a nod to convention. The end result was surprisingly sweet along with a fresh touch of spring to your drab winter day.

Chefs do a whole lot with avocados these days, such as avocado chips ($9). Not like that, however; not only did the batons take a nice, light crunch that contrasted effectively with the creamy interiors, they have been served with two exceptional house-made dipping sauces, an earthy smoked-tomato ketchup plus a sprightly Green Goddess, that steered the buttery fruit.

The diversions lasted with Wild Isles Salmon Mignon ($22), farm-raised from the open sea from the Shetland Isles, an environment that fostered the taste to muscle but not overwhelming. The “mignon” cut (mirroring the form of the familiar beef although not the original definition of yummy and cute) was a brand new remedy that used the fish to advantage, the thickness letting the medallion to be more caramelized about the surface when remaining medium-rare and moist inside. The fish was accompanied by a few florets of berry and some heirloom carrots braised together with honey.

Things did not proceed as smoothly with the pork prime rib ($34), in which a substitution felt like a misstep. Together with the accompanying Brussels sprouts inaccessible, it was suggested we choose two sides, along with the garlic spinach (tender new leaves with copious amounts of garlic) and apple-cabbage slaw with cider vinaigrette (sharp and astringent) were intriguing and appealing. But the bacon, poached apples, cinnamon butter, cranberries and scallions which were to have been served with the pork — and for that it has a natural affinity — were missing, presumably due to a potential clash with the side dishes. It probably would have been easier to 86 the entire thing until the sprouts returned.

And also a dessert, Bananas Foster Split ($9), was a fantastic idea but overly ambitious. The dish began with caramelized bananas and contained ice cream, grated caramel, blueberries along with bourbon whipped cream. The peanuts were prepared however there was a great deal going on here that distracted from them ; Bananas Foster has survived the decades due to its pure ease.

Hamptons isn’t a noodle that is fermented, although it excels most when its concentration is on vegetables and fruits.

Hamptons, Tivoli Village; 702-916-1482 or hamptonslv.com

The nature: Prove interpretation of California cuisine, especially if focus is on vegetables and fruits.

Las Vegas Review-Journal restaurant reviews are done anonymously at Review-Journal cost effective. Contact Heidi Knapp Rinella in Hrinella@reviewjournal.com or 702-383-0474. Follow @HKRinella on Twitter.