Filet and Egg Slider at Honey Salt
Lord. Whichever chef at Honey Salt came up with the idea to put creamed spinach on what is essentially a breakfast sandwich deserves to be knighted. This slightly sweet, puffy little brioche bun gets a liberal slathering of that rich, utterly indulgent veggie-stuff as its foundation, then it's stacked with medium rare grilled filet mignon, a puff cloud of egg that is described as scrambled but far too texturally perfect to be called that, plus a little white cheddar. This is the next evolution of the killer breakfast sliders chef Kim Canteenwalla used to serve at Society Cafe on the Strip. This is an amazing improvement, decadent and over the top in the best way possible.