The winding path to First Food and Bar is a path I've traveled many times over the last year.  Unlike most of the restaurants in Las Vegas, you aren't greeted with some bullshit facade copied from a distant land or some unknown designer's obnoxious wet dream turned reality. At First Food and Bar, you're greeted with floor-to-ceiling windows into the kitchen; the crew of tatted up, bandana-wearing misfits cooking their asses off, working a well-deserved center stage performance.

As I gaze across the always being tweaked menu, one of our usual servers, Cesar, comes to the table, reaching for a handshake.  He asks, "Dude, you try the new chicken fingers yet?"  With eyes lighting up as I say no, Cesar responds, "Oh damn! I'm bringing you out an order!"

They come to the table artfully suspended in the air via some little metal widget as if they were being staged for a Museum of Modern Art that Vegas doesn't have.  With my first bite of the succulent, marinated in buttermilk ranch chicken breast, I find myself sitting at my old kitchen table.  I'm 14 years old. My Mom is alive and working her magic at the stove, my Dad just got home from work.  "Mikey's Chicken," it was called at my house growing up as it was my favorite thing my Mom made.  I could eat that shit by the truckload.  Sophisticated craftsmanship, yet with memory-flooding familiarity. In a fucking chicken finger. Who knew?

Next up were the new Gyros Eggrolls. One bite of these well-crafted nuggets and I'm transported once again; this time to a Korean joint across town that First's Executive Chef, Sam DeMarco, took me and The Wife to a few weeks back.  Sammy was telling us about a recent trip to Greece, how their Ouzo tasted different than our Ouzo; how the crisp flavors, vibrant colors and fresh ingredients sung to his heart.  Here's that song, now in Las Vegas. On this plate.

With us already basking in the glow from a multiple foodgasm outing, Sous Chef Rob comes to the table.  He hips us to a new dessert, a Key Lime Tart that First's Pastry Chef, Craig, knocks out of the park.  You know someone has passion for cooking when they get fired up over Key Lime Tarts.  Chef Rob went on at length how Key Limes are only in season for two months and this is the real deal, none of that canned or powdered bullshit.  Believe me, you could taste it.  No bullshit.

The crew at First Food and Bar cooks with pride, passion and care.  They draw from their experiences, incessantly strive to be better and are dedicated to using only the finest ingredients available.  They wear their pride on their sleeve, out in the open for all the world to see.  Their cooking transports you to the best moments of your life and creates new best moments all at the same time.

The crew at First Food and Bar cooks well.