We’re not going to lie; we’ve got a list of about 30 restaurants in the queue to write about before, in theory, we get to Pots. But, there’s absolutely no way we want to keep quiet about this newly opened vegetarian (and really, 95 percent vegan) Egyptian restaurant that just opened its doors in Spring Valley.
Because, folks, it’s that good.
There are a lot of places in town to go to for vegan Mediterranean food, but roughly zero that offer vegan Egyptian food. Until Pots.
Iman Haggag, the owner and chef behind Pots is a force. She’s bubbly, she’s friendly, she cares immensely about the quality of her food (during our visit, she asked us often for feedback and also told us to skip taking the fries home because they wouldn’t hold well), she’s excited to share her traditional Egyptian flavors with the world. But, more than anything else, she’s talented. The flavors here are insane. Savory, spicy, what Las Vegas has been missing and we didn’t even know it.
Honestly, it’s hard to pick a favorite thing … and believe me, we tried. We checked this place with two friends in tow, ordering a small feast, and every dish we ate was packed with passion, texture and, most importantly, taste.
Small plates/shares range from charred baba ghanoush and hummus to pickled eggplants, sweet potato fries and Egyptian fries dusted with a gorgeous blend of spices, doqqa.
From there, order up a lentil soup with homemade pita or a salad — the Salata Baladi, a traditional Egyptian salad with cucumber, tomatoes, cilantro and carrots is vegan, the Arugula Salad can be made vegan if you hold the feta, or create your own salad.
The Egyptian street food options are the soul of the Pots, though. With four dishes to choose from (note: some of the dishes need a simple tweak to be made vegan — just let them know), it’s hard to choose.
If you’re a fan of falafel, then the pick for you is the Taamia, Egyptian falafel served in a pita bread with split fava beans and an herb mix toped with salata baladi. There’s also Ful Mudammas, slow-cooked falafel beans in pita with a choice of an olive oil blend with salata baladi or flax see oil blend with arugula and parsley. Pots also serves Cauliflower Shawarma. Think crispy cauliflower with spices served in pita with salata baladi and arugula.
But, the crowning glory of Pots is the Koshari. This loaded bowl is packed with brown rice, lentils, elbow pasta, chickpeas and covered in a (spicy if you want it) tomato sauce and topped with fried onions. We’re pretty sure it’s our new favorite dish in town.
For dessert, everything is vegan. We dig the Konafa Cups which feature two layers of shredded Konafa dough between creamy coconut pudding and the Dried Apricot Mahlabeya. This light and sweet dessert is made with dried apricot pudding, shredded coconut and raisins. And, if you’ve got room, try the brownie, too.
Go. Go now. We’ll probably be there, too.
1745 S. Rainbow Blvd., Las Vegas, 89146 | 702.754.6200
Open Monday – Saturday: 11 a.m. – 8 p.m.
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Diana Edelman is the founder of Vegans, Baby. She previously lived and worked in Thailand where she spent years working for an elephant sanctuary and has traveled around the world speaking about the realities of elephant tourism. She is a public speaker who has appeared at SEED Food + Wine, VegFest Puerto Rico, VegFest Toronto and more, a journalist and entrepreneur. Diana is also behind the Vegas Vegan Dinners at James Beard Foundation’s James Beard House.