Nothing casual about Culinary Dropout’s food
Culinary Dropout in the Hard Rock Hotel, 4455 Paradise Road, has a rock ‘n’ roll vibe to fit its location. The two bars, the casual, exposed pipe decor, servers in street clothes, and even the menus on brown paper, seem perfect matches.
Executive chef Eric Suniga says his restaurant “may be defined as a gastropub because we are very cocktail-driven, but we also place great emphasis on good food. We use seasonal ingredients so the menu may change.”
He notes, too, that customers should talk to their servers about any special dietary needs, because “we always try to meet those needs.”
Brunch is offered from 9 a.m. to 3 p.m. Saturday and Sunday and includes a cocktail menu filled with “handcrafted” drinks, such as Bacon Bloody Mary and Last Man Standing, which consists of rye, pickle, spiced tomato and a salt and pepper rim. The drinks are $10 and also are available whenever the restaurant is open.
Open from 5 p.m. to midnight Monday through Thursday, 5 p.m. to 2 a.m. Friday, 9 a.m. to 2 a.m. Saturday and 9 a.m. to midnight Sunday, Culinary Dropout seats 430 indoors and on a patio. A private dining room can accommodate eight to 12 people, by reservation or when available.
Brunch entrees: chicken fried pork chop with gravy and sunny side up eggs ($18); egg sandwich with avocado, bacon and American cheese ($11); Cap’n Crunch crusted French toast with custard and fresh raspberries ($10); smoked salmon hash browns with truffle fraiche, pickled onions, poached egg ($14)
Antipasti: meats include capicola, sopressata (sausage), prosciutto, jamon (ham), bresaola (Italian air-cured beef) ($8 each); vegetables and snacks include cured olives, roasted beets, house pickled peppers, crusty bread and olive oil ($4 each); cheeses include dolce gorgonzola, manchego ($5 each); raw bar includes chilled mussels ($2 each), oysters ($3 each), king crab legs (half-pound, $20), white shrimp ($3 each)
Appetizers: smoked salmon rillette, a patelike spread with crusty bread ($12); soft pretzels and provolone fondue ($12); grilled artichokes ($13)
Soups and salads: yesterday’s soup ($8); Italian salad with meats, cheese, vegetables ($14); gorgonzola chicken salad ($24); crispy shrimp Caesar salad ($15)
Sandwiches: warm Italian grinder ($14), grilled cheese sliders with bacon and tomato ($12), pork belly Cubano ($13)
Entrees: beef stroganoff ($17), rainbow trout ($21), Korean style rib-eye cap ($32), jambalaya ($20), 36-hour pork ribs ($27)
Desserts: house-popped caramel corn ($4); monkey bread, a cinnamon apple brioche and vanilla gelato baked to order ($10); peanut butter and chocolate tart ($7); salted caramel custard ($8)
Information: 522-8100