12 Million A Year And The Epitome Of Pizzerias w/ Esther's Kitchen
What does it take to run one of Las Vegas’ most influential kitchens—and keep raising the bar while staying true to your craft?In this episode of What’s Good Dough, Eidref sits down with James and Dylan of Esther’s Kitchen, a restaurant that’s become a cornerstone of the Las Vegas dining scene. Known for pushing culinary boundaries with seasonality, fermentation, and relentless standards, the duo opens up about their philosophy, challenges, and how they’ve built a culture that inspires chefs and diners alike.
Highlights:
0:53 – Setting the stage: Why Esther’s Kitchen is the spot chefs flock to when they visit Vegas.
2:18 – Seasonality & standards: Bringing true market-driven ingredients to pizza in a city dominated by margarita and pepperoni
Esther's Kitchen Full EP
3:53 – Recognition from the best: Wylie Dufresne, Chris Decker, and other culinary giants show their respect
Esther's Kitchen Full EP
6:08 – Honest takes on Italian pizza: Why pizza in Italy isn’t always what you think, and the lessons Esther’s team brought home
11:13 – Bread in the desert: The science of sourdough and how Vegas’ extreme climate shaped their dough program
18:33 – Growth & community: Why Esther’s started with a simple menu—and how it became a neighborhood-defining restaurant
32:53 – Kitchen culture: Humbling egos, building systems, and holding impossible standards for pasta and pizza service
36:53 – Esther’s three rules: Don’t die, don’t believe the hype, and never settle
54:53 – Locals first: Why Esther’s isn’t a tourist restaurant and how they share their knowledge openly
1:04:53 – Always evolving: Seasonal menus, experimental pastas, and reviving old dishes with new mastery
Esther's Kitchen Full EP
1:10:53 – Final reflections: Collaboration, curiosity, and what’s really good dough.
Check them out:https://www.estherslv.com/
https://www.instagram.com/estherskitchenlv/
https://www.facebook.com/estherskitchenlv/
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Shot by Marlin Mack
Topics:Esther’s Kitchen Las Vegas, James Trees chef, Dylan Esther’s Kitchen, Las Vegas pizza scene, sourdough pizza Las Vegas, fermentation in pizza dough, seasonality in pizza, Vegas Italian restaurant, best pizza Las Vegas, restaurant growth story, culinary culture Las Vegas, pizza expo Vegas, Chris Decker pizza, John Arena Vegas pizza, Wylie Dufresne pizza, restaurant leadership, building kitchen culture, pizza in Italy vs America, artisan bread Las Vegas, executive chef Dillon, resilience in the kitchen, how to run a pizzeria, Vegas dining scene, modern Italian restaurant Vegas, What’s Good Dough podcast
