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  • This quaint little restaurant is off the beaten path from old downtown Fremont Street. Finding it isn't hard IF you're looking; it's named for the street it's on. But there's not much around to use for landmarks. It's across the street from an empty lot. And while there's not much around to look at, there is a simple charm to the rooftop dining area on a cool winter night in Las Vegas. The staff is friendly and identified by the band tee shirts they're required to wear. Our waitress was honest about food selections and steered us away from the root beer glazed short rib. She did make a mistake with regard to our drink order, but we ended up with a free beer, so I cannot complain. The food is rustic small plate style and meant to be shared. There were three of us so we sampled a few items. The bacon jam we agreed was by far the star attraction. It's rich and flavorful and even though you feel guilty, you'll have trouble sharing. The Devil's eggs were also quite good, but gone in a flash. As far as the larger items, the butter burger was actually quite good. It comes with tater tots, which were decent, but it's hard to mess up tater tots. The Mac and Cheese was rich and creamy but neither mind blowing or disappointing. The mushroom flatbread was, however disappointing, and so was the risotto. The flatbread uninspired, small, and distinctly missing any rich flavors. On the opposite end of the spectrum, the oxtail risotto was so overpowered with parmesan cheese there wasn't room for any other flavors. We drank our desert. The beer selection is actually fairly good and non-traditional. I tried two of the mixed drinks and each was well prepared. A nice touch at the end of the meal is how the check arrives; in a book which invites you to leave an autograph and a message. Taking all into account, I think I'll try this kitchen again at least once more for the bacon jam. I did take some points away for location as well as for taste. However three stars as a rating comes because, as one of my friends said, "I think the owner's believe their food is out of the park when some of it needs improvement."
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