KAILYN’S KITCHEN, 3430 E. TROPICANA AVE.
Kailyn’s Kitchen opened in October. It’s owned and operated by Robert Polk, who’s been working in restaurants since he was a 14-year-old dishwasher, eventually moving up to room chef at a Strip resort. During the past 10 years, Polk said, he’s been traveling and opening properties for other people. “We want a hometown, all-American diner” at Kailyn’s Kitchen, which is named for his 11-year-old daughter, he said. “Kind of like a ‘Cheers’ atmosphere, where we know everybody’s name, with lots of regulars. We have a counter where they can sit. The cook’s line is out by the counter, and I feel like a bartender at times.” Polk said he’s half-Korean and has included some Korean fusion items on the menu, such as the Seoul Burger and a kalbi omelet. Specialties include hand-breaded chicken-fried steak; “that’s one of our most popular items,” he said. Here’s a sample of the menu:
Breakfast: The CFS (country-fried steak and eggs), $10.95; The Basic (two eggs any style), $3.95; Traditional Benny, $12.95; Prime Benny (with thin-sliced prime rib), $14.95; short stack of pancakes, $3.95; French toast, $5.95; strawberry-cream-cheese-stuffed French toast, $8.95; Korean omelet, $10.95; Green Eggs &Ham (pesto-infused omelet), $8.95; huevos rancheros, $5.95; breakfast burrito, $6.95; candied bacon, $3.95.
Appetizers: High Roller Tots (truffle-seasoned tater tots topped with kalbi and white cheddar), $6.95; Bavarian Sliders (beef topped with ham and Swiss on pretzel buns), $6.95; steamed mussels, $5.95; basket of fries or house-made chips, $2.95.
Burgers and sandwiches: Cheeseburger, $6.95; Seoul Burger (Korean barbecue-glazed patty with mushrooms, smoked gouda and kimchi mayo), $9.95; Slaw-strami Sandwich, $9.95; Mile High BLT, $9.95; open-faced steak sandwich, $12.95.
Dinners: Kailyn’s Meatloaf, $9.95; half-rack of barbecued pork spare ribs, $12.95; The Other KFC (Korean-fried chicken wings with rice and vegetables), $9.95; prime rib (Fridays only), $12.95 for 8 ounces or $16.95 for 12.
Hours are from 8 a.m. to 7 p.m. Tuesdays through Saturdays, 8 a.m. to 3 p.m. Sundays. Closed Mondays. Call 702-301-6448 or visit www.KailynsKitchen.com.
new books for cooks
GRILLED SHRIMP, PROSCIUTTO AND PEACH SKEWERS
1 pound large shrimp, peeled and deveined
2 teaspoons extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon chili flakes
2 rosemary sprigs
4 ounces thinly sliced prosciutto, cut lengthwise into ½-inch-thick strips
1 pound firm but ripe peaches (about 2), pitted and cut into 2-inch chunks
½ cup fresh basil, chopped, for serving
6 to 8 handfuls fresh arugula, for serving
If you are using bamboo skewers, soak 10 skewers in cold water for at least 20 minutes before using, to prevent them catching fire on the grill.
Pat the shrimp dry with paper towels and transfer them to a large bowl. Toss the shrimp with the oil, salt and chili flakes. Using the side of a knife, gently bruise the rosemary and drop into the bowl. Cover the mixture with plastic wrap and let it stand for 20 minutes at room temperature.
Wrap each shrimp with a slice of prosciutto. Thread the prosciutto-wrapped shrimp onto the skewers, piercing the head and tail. Alternate the shrimp with the peaches.
Preheat a grill to medium-high. Transfer the skewers to the grill and cook, covered, until the shrimp are just opaque and the peaches are slightly caramelized, 2 to 3 minutes per side. Sprinkle the skewers with basil and serve immediately on beds of arugula.
Serves 6 to 8.
Recipe from “Fruitful: Four Seasons of Fresh Fruit Recipes” by Brian Nicholson and Sarah Huck (Running Press; $27.50)
— Heidi Knapp Rinella