Arepa Benny at Makers & Finders Coffee
1120 S. Main St. # 110, 702-586-8255, makersandfinderslv.com
It’s difficult to improve on eggs Benedict with its seemingly perfect blend of salty, chewy and tangy that always equals satisfied. Brunch novelties on the classic usually involve trying to elevate the palate of Benny lovers by substituting Canadian bacon with crab and asparagus and the like. While these cloth-napkin varieties are delicious in their own right, the heartiness of the original seems to linger longer in your stomach and in your memory. Finally, someone’s gone the right way, though: the way of filling Latin comfort food. Makers & Finders’ Arepa Benny uses the thick Venezuelan corn cake, the arepa, in place of the measly English muffin, and layers coffee-rubbed shredded beef, vine-ripened tomatoes and golden poached eggs, topping it all off with salsa verde hollandaise sauce, salt and pepper, and freshly chopped cilantro. This is how you do gluten-free, people. Molly O’Donnell
Duck confit cinnamon roll at Comme Ça
The Cosmopolitan, 702-698-7910, commecarestaurant.com/las-vegas
Few dishes both stimulate the senses and satisfy cravings like those at Comme Ça. Case in point: the duck confit cinnamon roll. Flaky pastry twisted around cinnamon and rich, savory duck confit is just the launching point for this dish. In addition to the roll, you also have a duck fat, maple and smoked bacon frosting and huckleberry jam to smother it in. No wonder this beautiful but decadent dish is the star of an already legendary weekend brunch menu. Mitchell Wilburn