“Culinary Dropout, Fox Restaurant Concepts’ little “rebel child” breaks all the rules with its uniform-free staff and relaxed, soulful ambiance. Five-time James Beard Foundation semi-finalist for Outstanding Restaurateur, Sam Fox, brings Vegas a hip and funky hangout to sip creative libations, savor tasty pub grub and take in live music every weekend.”
The official description of Culinary Dropout from their website is completely spot-on, but it doesn’t quite do the restaurant justice. I hope that I can. Warning – the food is so fantastic that I don’t have nearly enough adjectives to properly capture how great the experience was. You’ll have to try it for yourself!
I brought my favorite dining partner, Stacy, with me for dinner. We both love food and aren’t afraid to try new things. Once we sat and looked at the menu, the manager, Mike, offered to bring us a sampling and we were happy to agree.
We started with the most amazing Soft Pretzels and Provolone Fondue. I have to interrupt myself and say that everything is made from scratch, including the bread – so the pretzels were incredibly flavorful and delicious. Of course you have to dip them in the provolone fondue which was the perfect blend of salty, creamy cheese, heated up just enough.
The cocktails he chose were really well balanced in flavor, when so often they can be too strong or too sweet. These were neither. The Smashed Irishman and The Persuasion – both true to their names and unexpectedly delicious.
Next he sent out shrimp and raw oysters. Now, oysters are not on my radar normally, but there was no way I was going to let them go to waste. They were so fresh that I had to remind myself that we don’t live by the beach, and the cocktail sauce was spicy and delicious enough to warrant its own mention.