A friend and I went to visit Culinary Dropout. It’s located inside the Hard Rock Casino here in Las Vegas. I came across it by reading some online reviews of good places to eat.
Well, my or our experience was just ok. Now, the service was great, clean environment and the decor was FAB within their open layout. I sooooo loved the bar centered in the room, black leather booths and the wall paper that consisted of popular celebrity names…”Look, Michael Jackson!” Oh, and you must check out the pool area out back.
However, as far as the food, we weren’t that impressed – another average dropout. It looked great, sound great, but wasn’t great. It was just ok and man I was so excited to try their breakfast. We both went with the Cap’N Crunch Crusted French Toast served why cereal milk custard and fresh raspberries all for 10 bucks. It wasn’t horrible, just expected better. The texture of the bread was typical, meaning the usual bread offered at most restaurants. I’m not a fan of raspberries for they’re a tad too tart, but that didn’t ruin the meal for me. I’m also glad I ordered a side of eggs and bacon for I eat a lot and desire that sweet and salty combination on my tongue. I will admit I thought it would be crusted similar to how it was served at Blue Jam Cafe in LA, but oh well.
“Are you enjoying your meal?” I asked.
“It’s fine,” she responded.
Over all, what was missing was a stronger flavor. There needed to be more of a punch either in the egg batter or the custard sauce. A dash of vanilla or almond, something! Maybe the hype was more on their dinner items or appetizers.
Amenities (parking, location, seating, menu selections, etc) ***
Customer Service (greeted, helpful, polite, checking-in, etc) ***
Experience (themed, music, atmosphere, energy, etc) ***
CAP’N Crunch French Toast
Toast3/4 cup heavy cream
3 large eggs, lightly beaten
2 tablespoons sugar
1 teaspoon pure vanilla extract
8 to 10 slices thick-sliced white bread
Butter for cooking
For the topping:
1 cup heavy cream
1 teaspoon vanilla extract
2 cups frozen wild Maine blueberries defrosted
- Mix the cream, eggs, sugar, and vanilla in a large bowl and whisk until combined.
- Put the cereal in a storage bag and use a rolling pin or the flat edge of a large knife until it resembles cracker meal. Transfer it to a shallow dish.
- Dip a couple of slices of the bread into the cream mixture until soft but not completely soaked. Let excess liquid drip from the bread, then press into the cereal crumbs to coat evenly. Place on a sheet pan and repeat with the remaining slices.
- Heat a large skillet or griddle over medium heat, add butter as needed, and cook the bread until it is caramelized on both sides, about 6 to 8 minutes total.
Recipe provided by: http://www.seriouseats.com/recipes/2009/02/sunday-brunch-capn-crunch-french-toast.html