La Neta Cocina y Lounge Launches Let’s F*#k’n Brunch
- Downtown Summerlin’s hottest new restaurant brings an unapologetically unique experience to brunch.
- Check out their Mimosa package for $40 per person offering an assortment of seasonal juices with your bubbles.
- Read more Travelivery stories on our homepage
La Neta Cocina y Lounge, the unapologetically unique dining experience created by hospitality veteran Ryan Labbe, is now open for brunch with their Let’s F*#k’n Brunch series.
Check Out the Photo Gallery Below
The hot new Downtown Summerlin restaurant created quite the buzz opening its doors to the lavish establishment in late summer offering an elevated escape inspired by the rich cultural heritage of Mexico offering a consciously constructed menu helmed by Chef Israel Castro.
Chef Castro’s vision takes diners on a culinary journey with his elevated approach to modern Mexican offering bold unique flavors for the refined palate in dishes that are elegantly plated in an artful presentation. The all-new brunch menu will include classics and reimagined favorites of crave-worthy fare that will be sure to elevate the dining experience. Classics include the Breakfast Tostada, barbacoa, eggs, jack cheese, and pickled vegetables; Trash-Quiles, fresh tortillas smothered with a proprietary blend of rojo sauce and finished with chicken tinga and eggs. Pozole Verde, a warm bowl of pork, hominy, tortillas, and cilantro the perfect recipe to jump-start your morning.
Looking to spice up your morning, try La Neta’s new brunch favorites such as the Fried Truff Burger, a tortilla stuffed with beef, crispy tostada, Brussel slaw and house-made Truff® Burger Sauce; Shut The Cluck Up a new spin on chicken and waffles made with waffle bread pudding with Truff® Hot Honey tossed fried chicken. La Neta’s E.A.T. (Elote Avocado Toast) will have you thinking twice about ordering the brunch staple elsewhere – served on a freshly baked and lightly toasted Bolillo with a generous spread of guacamole and topped with roasted street corn will have you ordering for more.
Nothing better than to start your Sunday off with some pan dulce. Chef Castro has whipped up some sweet bites for brunch including the Cinnamon Toast Brunch made with fresh challah bread with cinnamon and sugar; Wake and Cakes, Carajillo style coffee pancakes with Licor 43 frosting, and Dholes a puff pastry filled with pineapple, topped with lime icing and served with fresh berries.
La Neta’s masterful cocktail program welcomes new players to the brunch scene introducing the Key Lime Pie Float made with vodka, pineapple, melon liqueur, and Jarritos lime soda; Tamarindo Float a blend of whiskey, Godiva chocolate liqueur, and Jarritos tamarind soda, and the Orange Whip Float the perfect sip of orange liqueur, tequila, and Jarritos orange soda.
What is brunch without a Mimosa? La Neta has you covered with their Mimosa package for $40 per person offering an assortment of seasonal juices with your bubbles. Fixing for something fruity? Try La Neta’s Smoking Rose Sangria made with smoked apples and pears, rose wine, a hint of vodka, and cinnamon syrup.
About La Neta Cocina y Lounge
Helmed by Chef Israel Castro, La Neta offers its modern take on Mexican provisions with dishes such as Flautas, Molotes, and their signature Para La Mesa’s one of which is, The WTF, a 4lb braised short rib with Manchego polenta and crispy onions. Their menu is both visually appealing as well as mouth-watering and will leave you wanting to come back for more.
The space comprises two different experiences. On one side, escape to what feels like the depths of the Mexican jungle in our elegant dining room. Canopied by lush vines, aged brick, rich chandeliers, and an entirely stained-glass bar, centered by a 14-foot sugar tree. On the other hand, their lush lounge is adorned in a rich tapestry, stained glass installations, and floor-to-ceiling open-aired retractable windows give the feeling of a true piece of Tulum in your backyard.
La Neta is now open for brunch on Sundays from 11:00 a.m. to 3:00 p.m. For more information and reservations please their website.