Wednesday, April 20, 2005
Copyright © Las Vegas Review-Journal

APPETIZERS: Agave restaurant brings a slice of Mexico to Las Vegas

Agave Mexican Restaurant, 10820 W. Charleston Blvd., features an interior created by Guadalajara craftsmen. Photo by Craig L. Moran.

Entering Agave Mexican Restaurant is like stepping into a bit of Mexico.

That's because owners Michael and Sean Corrigan used Guadalajara craftsmen to create everything from the front door to the floor tiles and glass, all custom-made, in the restaurant at 10820 W. Charleston Blvd.

The restaurant's interior features bright colors -- magenta, yellow, green -- reminiscent of places in Mexico.

The Corrigans, who also are co-owners of the Roadrunner restaurants, put corporate executive chef Matthew Silverman in charge of the menu. In turn, he and chef Juan Saldena, who worked with Southwestern cuisine pioneer Mark Miller for 10 years, created the menu from scratch over a five-month span, which involved 15 tasting trips to Mexico.

"The food is authentic Mexican flavors presented in a contemporary way," said Silverman, who also designed the plates, which were hand-painted in Mexico.

Agave also has a "tequila sommelier," Eduardo Gonzales from Cabo San Lucas, who created the drink menu, which includes tequila martinis. All drinks are made with fresh fruit at the bar, Silverman noted.

Tequila tastings and tequila classes are at 6 p.m. every Wednesday.

Crab is flown in daily from Washington state, and filet mignon is used in the fajitas. Everything is made in-house, Silverman said, including the salsas and tortillas.

Agave seats 30 at the bar, 232 in the dining room and 40 on the patio.

The venue is open 24 hours, but only serves food from 11 a.m. to 11 p.m. A taco menu is offered after 11 p.m.

No reservations are accepted Fridays and Saturdays, but are taken Sundays through Thursdays (214-3500).

• Starters: Portabella mushroom tamale with essence of truffle and portabella mushroom cream reduction ($9); buttermilk and chive corn cakes with chipotle grilled shrimp and salsa fresca ($10); barbecued duck quesadilla with mixed greens and chipotle crema ($11); shrimp ceviche with lime and avocado ($11); lobster empanadas with pineapple puree and chayote-jicama salad ($12); smoked chicken and roasted corn quesadilla with cotija cheese and Mexican potato salad ($10); and blue corn crab cake with chipotle-mustard cream, microgreen salad and mango vinaigrette ($12).

• Soups and salads: Chicken and green-chili soup with crispy tortilla strips, avocado and salsa fresca ($6); black bean and smoked cheddar soup with salsa fresca and cilantro ($6); Agave house salad with toasted pine nuts, warm goat cheese, pears and balsamic vinaigrette ($7); and Caesar salad with Parmesan crisp and herb croutons ($8).

• Entrees: Blue corn chicken enchiladas with New Mexico green chili sauce and Mexican cheeses ($15); pan-seared chicken mole with traditional poblano mole and grilled chayote ($16); barbacoa lamb sopes with salsa fresca and chipotle crema ($15); picante chicken tinga burrito with roasted vegetables and Mexican slaw ($14); grilled rib-eye steak with caramelized onion-chipotle mashed potatoes, roasted tomato reduction and grilled button mushrooms ($26); chili-seared tuna with pastel de vegetables, poblano cream and microgreen salad ($24); and shrimp and crab stacked enchiladas with sweet corn-chili enchilada sauce and microgreens ($19). All traditional Mexican entrees are served with Mexican rice and refried beans.

• Extras: Tacos, each served family style with Mexican rice and refried beans, include a choice of fresh fish with Mexican slaw and salsa fresca ($13); carnitas with nopales salsa and tomatillo puree ($11); potato and portabella mushroom with red tomato salsa and asadero cheese ($11); birria de chivo with marinated goat, avocado puree, cilantro and onions ($12); crispy rock shrimp with chipotle crema and Mexican slaw ($13); and al pastor with traditional skewered pork and grilled pineapple salsa ($12).

Fajitas include a choice of peppers, portabella mushrooms, nopales and red onions ($12); grilled filet mignon ($16); tequila-marinated shrimp ($17); and New Mexico chili-rubbed chicken ($15).

• Desserts: Helado Mexican (Mexican ice cream) with crispy cinnamon plantain chips; Mexican coffee flan with cinnamon crema and fresh berries; trio of house-made sorbets; traditional Mexican sopapillas with vanilla ice cream and caramel-rum sauce; and Mexican chocolate souffle with house-made vanilla ice cream ($6 each).

Appetizers is a weekly informational column about new developments on the Las Vegas dining scene. Items should not be considered reviews or recommendations and none is a paid advertisement.