A True Family Business
Chef Jaret Blinn grew up reading cookbooks and started in the kitchen at a young age, cooking at home alongside his parents and grandparents. He eventually made his hobby into a career, working as a chef for Ritz-Carlton in Maui, San Francisco and Las Vegas before becoming the executive pastry chef at Le Cirque and Circo at the Bellagio, and then at Red Rock Resort.
Jaret’s love of community and family drove him to pursue his dreams of opening his own space. In 2015, he and his wife, Tami, opened up Craftkitchen a few blocks away from his home in Henderson. Having his own business allows Jaret to spend more time with his family. After work, he coaches his son’s baseball team. His daughter’s artwork hangs on the walls of the restaurant.
Craftkitchen is known for dishes made with love. For example, the short rib hash—a menu favorite—features braised short ribs, smashed potatoes, roasted sweet onions and peppers. Short ribs are braised for hours in their own jus. Different from most restaurants that thicken their jus with flour, Craftkitchen uses time to thicken theirs. All breads and pastries are made in-house, including gourmet pop-tarts, cronuts and the pretzel bread used for the restaurant’s popular smoked salmon dish with sliced tomato, cream cheese, shaved red onions and fried capers.
Tami has a gluten allergy, which has influenced Craftkitchen’s gluten-free offerings, including the crustless quiche of the day, chilaquiles, butternut squash hash as well as gluten-free pastries and desserts available in the pastry case. The restaurant also recently launched a vegan menu to satisfy plant-eating guests. Craftkitchen’s vegan offerings include coconut chia pudding, veggie toast and crispy avocado tacos. Because the Blinns’ daughter has a peanut allergy, Craftkitchen is a peanut-free business.
Open for breakfast and lunch, Craftkitchen’s weekend brunch draws long lines. The restaurant features different weekend brunch specials, which can range from caramelized apple pancakes to a Philly cheesesteak omelet. Weekend brunch specials are announced on the restaurant’s Instagram page, @craftkitchenlv.
Craftkitchen offers a gorgeous glass-enclosed private dining room for parties of eight or more, and also offers buyouts. Local businesses can order catering for delivery to offices.
“We want people to leave Craftkitchen feeling satisfied in their bellies and their souls—and maybe with a box of treats from the pastry case to take home,” Jaret says.
Craftkitchen is located at 10940 S. Eastern Ave., Suite 107, and is open from 7:30 a.m. to 3 p.m. Monday-Friday and 7 a.m. to 3 p.m. Saturday and Sunday.
Chef Jaret’s Vanilla Bean Strawberry Jam
4 cups fresh strawberries
2 3/4 cups granulated sugar
1 vanilla bean
2 tablespoons apple pectin
1 tablespoon sugar
- In a heavy sauce pot, slowly bring strawberries, vanilla bean and sugar to a boil.
- Whisk apple pectin with 1 tablespoon sugar to prevent clumps.
- Once strawberry mixture is at a boil, whisk apple pectin and sugar mixture in with the strawberry mixture.
- Bring to 221 degrees Fahrenheit.
- Place in pan to cool.