When Patrick Munster took over the kitchen at Main St. Provisions last fall, local diners anticipated that the chef who has spent time at Eiffel Tower Restaurant at Paris, SW Steakhouse at Wynn and One Steakhouse at Virgin would move the menu in a bold new direction. They were right. The Arts District favorite feels a bit more like a special-occasion steakhouse, if you want it to, with standout cuts like filet mignon ($46), a New York strip ($48), and a shareable double-cut ribeye ($64) served with two side dishes.
But it’s not all about the meat and the cooking methods. Most importantly, Main St. Provisions remains a true Downtown dining destination under Munster, a meetup with magnetism for multiple visits during the week. Your crew might want to start by passing around the Crispy Things ($21), a collection of beautifully fried shrimp, calamari, zucchini and pepperoncini with “angry tomato” sauce for dipping. If you want a solo starter, the Wedge salad ($16) is an ideal version with lovely chunks of bacon and Danish blue cheese, and the kitchen will chop it up for you if you do decide to share.
Skip the steak on one of your visits, so you can fully engage with the menu’s versatility. Expertly cooked duck breast ($36) with toasted farro and a swath of blackberry barbecue sauce is a must-eat, and roasted halibut ($34) is delicate and delicious, decorated with zucchini, tomato and a perfect sauce of sweety drop peppers and butter. Speaking of perfection, side dishes of maitake mushrooms with blue cheese and Bordelaise ($15) and rich butter-whipped potatoes ($14) will go with any entree, red meat or otherwise. Isn’t it nice when one of your favorite restaurants keeps getting better? –Brock Radke
MAIN ST. PROVISIONS 1214 S. Main St., 702-457-0111, mainstprovisions.com. Monday & Tuesday, 4:30-10 p.m.; Wednesday-Friday, 5-10 p.m.; Saturday, 4-10 p.m.; Sunday, 4-9 p.m.
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