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 vegan Egyptian restaurant in Las Vegas‘ Spring Valley neighborhood.
Because, folks, it’s that good.
Las Vegas Vegan Restaurant: POTs
There are a lot of places in town to go to for vegan Mediterranean food, but roughly zero that offer vegan Egyptian food. Until OTs.
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.
What to order at POTs
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.
The Egyptian street food options are the soul of the POTs, though.
With four dishes to choose from, 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 stuffed into fresh pita.
POTs also serves Cauliflower Shawarma. Think crispy cauliflower with spices served in pita with salata baladi and arugula and oh-so-good. The texture of the cauliflower is perfect.
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.
Now, let’s talk dessert.
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 halawa, too.
Go. Go now. We’ll probably be there, too.
1745 S. Rainbow Blvd., 89146, 702-754-6200, Monday – Saturday: 11 a.m. – 8 p.m.
Diana Edelman is the founder of Vegans, Baby and has emerged as the face of plant-based dining in Las Vegas and the leading plant-based restaurant consultant in the city. She spent a decade in the travel blogging world before switching gears to work in elephant rescue in Thailand. Diana travels the world to meet chefs and try vegan food, as well as speak at events focusing on travel, tourism, veganism and entrepreneurship. She’s a partner with the prestigious James Beard Foundation and curates their Vegas Vegan Dinners at the James Beard House. Diana is also a partner with Life is Beautiful, curating the all-vegan Farm Stand.