Twisted Donuts & Coffee, San Francisco CA

Twisted Donuts & Coffee

Cream Puff

Vegan Cake Donut with Lemon Icing

Coconut Guava Donut

Glazed Buttermilk Bar

Raised Donut with Chocolate Frosting

Ube Cake Donut with Shredded Coconut

Glazed Old Fashioned Donut

Glazed Blueberry Cake Donut

Raspberry Filled Donut

Nutella Fruirrito

S’mores Galore Donut

Apple Fritter

Maple Pecan Buttermilk Bar

Although many rightfully consider San Francisco a World-class dining destination the lack of Donuts compared to Southern California is striking, whether a testament to the city’s wealth or a focus on health one is frankly more likely to find a $5 Croissant than 99-cent piece of fried Dough which makes a place like Twisted Donuts & Coffee stand out like a needle in the proverbial haystack.

Now located in Outer Sunset for nearly five years, owners Joyce and Paul Lim arriving by way of San Diego and making a home of modest confines, it is from nearly ten yards that the smell of Yeast and Sugar can be smelled on approach, a friendly hello welcoming would-be patrons visiting the shop from Wednesday through Monday.

Truly a “mom and pop” operation, Paul bringing his father’s recipes plus an ample amount of creativity north while Joyce tends to business matters such as bulk and specialty orders via e-mail, it was having contacted Twisted Donuts & Coffee 48-hours prior that a dozen were set aside, the mix of standards and weekend-only selections tallying just $31.50 including a small Coffee plus two airy Cream Puffs added gratis.

Filling the space at 1243 Noriega Street with enough seating for perhaps fourteen, though most opt for their selections to-go, it is straight away that the Lim’s attention to detail is evident, a Vegan Cake Donut with Lemon Icing tart enough to pucker the lips while a combination of Guava and Shredded Coconut atop yeasty Brioche is expectedly sweet though not overly so.

Not the sort of place using mixes, the team in back preparing both Dough and Frosting in plain sight, it was next that Twisted’s Buttermilk Bar showed every sign of someone in tune with their craft, Glaze penetrating the top by approximately one centimeter and infusing every bite with sweetness while a version made with Maple and Pecans fares even better.

Running the gamut of styles, an Old Fashioned appropriately thin and tangy while Blueberry Cake features plenty of Fruit suspended in a moist crumb, those fortunate enough to arrive early on weekends will not want to miss out on Ube, the increasingly-common ingredient here adding not only its bright color but extra smoothness to the already- supple Batter.

Less impressed by “S’mores Galore” than a simple Chocolate-frosted ring, the Cereal and Marshmallows more a distraction than anything, fans of filling will be happy to know Twisted Donuts & Coffee doesn’t skimp when it comes to Raspberries complete with Seeds, nor do they do so when it comes to Apples amidst a greasless Fritter or the amount of Nutella inside their signature “Fruirrito” which is exactly what it sounds like, a deep-fried Tortilla approximately the same size and weight of a Mission Burrito.

www.twisteddonutsf.com

Twisted Donuts and Coffee Menu, Reviews, Photos, Location and Info - Zomato

Posted in Breakfast, California, Coffee, Food, San Francisco, Twisted Donuts & Coffee, Twisted Donuts and Coffee, Vacation Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Craftsman And Wolves – The Den, San Francisco CA

Craftsman And Wolves – The Den

Cocoa Carrot Muffin with Cocoa Almond Crumble

Toasted Croissant Loaf with Cinnamon Sugar and Orange Marmalade

Roasted Banana Bread with Coconut

Vanilla Raised Donut with Biscotti Crumble

Hidden Star Apple Cider Cake Donut with Cinnamon Sugar

Financier with Chocolate and Caramelized Nib Crust

The Alfajores Kouign Amann with Dulce de Leche and Coconut Macaron

Valrhona Chocolate and Churro Sugar Croissant

No Frills Peanut Butter Cookie

Valrhona Chocolate Chip Cookie with Vanilla Sea Salt

Serving The Mission since 2012 and expanding to Yosemite Avenue in Bayview-Hunters Point four years later, it had been nearly five years between visits when three guests entered Craftsman and Wolves (CAW) on Saturday, a steady downpour outside keeping others at bay and shelves fully stocked just after 8:00am.

Still owned and operated by Chef William Werner, a two time James Beard Foundation Finalist for “Outstanding Baker” with a resume that includes The Ritz-Carlton and Michelin 3* Quince, The Den offers a slightly different look at CAW than the Valencia Street flagship, sweets slightly truncated and savories expanded while limited seating and a lack of public restrooms renders it a largely “grab and go” operation.

Best known for The Rebel Within, a masterpiece of #yolkporn that predates Instagram, it was with nearly complete change from prior offerings that guests perused their options, all but two deemed “can’t miss” following an early morning flight and the only repeat Chef Werner’s Cocoa Carrot Muffin which remains a remarkable balance of Chocolate and Baking Spices with crumbly insides but plenty of moisture.

Ordering one made-to-order item, a slice of CAW’s Croissant Loaf toasted and slathered with Orange Marmalade, it was after a short exchange with the somewhat rude clerk that Banana Bread was tasted, the addition of Coconut mellowing flavor but at the same time drying things out a bit while the square Donut to follow was pretty much flawless from eggy Brioche to bold Vanilla Icing and crunchy Cookie Crumbs.

Less impressed by an Apple Cider Donut, the Cake overcooked and parched with an overabundance Cinnamon doing the exterior no favors, it was moving on to Craftsman and Wolves’ Financier that Saturday morning’s best item was found, the Brownie-like base made even smoother by Almond Flour while the outside crackles to the tooth thanks to caramelized Cocoa Nibs.

Hoping to save the best for last, Werner’s Viennoiseries having previously proven noteworthy, suffice it to say that the “AKA” continues that trend by replicating the South American Cookie’s flavor amidst buttery layers while the lamination of a Croissant with Chocolate *in* the Batter is also impressive, though much like the Cake Donut this is an item best saved for those who don’t mind a high ratio of Cinnamon to Sugar on the surface.

Finishing up with a pair of Cookies, the “No Frills” Peanut Butter a top-tier rendition that melts across the palate, those seeking the Bay Area’s best Chocolate Chip should put Craftsman and Wolves on their list as each bite is nearly 50% Valrhona but at the same time never too rich thanks to Sea Salt that is more pronounced in the soft center than around crispy edges.

www.craftsman-wolves.com

Craftsman and Wolves - The Den Menu, Reviews, Photos, Location and Info - Zomato

Posted in Breakfast, California, CAW, CAW Den, Cookie, Craftsman & Wolves, Craftsman and Wolves, Craftsman And Wolves – Den, Craftsman And Wolves – The Den, Croissant, Croissants, Dessert, Food, Macaron, Macaroon, San Francisco, Vacation Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

EDO Gastro Tapas & Wine, Las Vegas NV

EDO Gastro Tapas & Wine

Hendricks Gin & Tonic – Q Tonic, Cucumber, Rose Petal, Dehydrated Lime Wheel

Pan Amb Tomaquet – Pan de Cristal, Fresh Tomato, Extra Virgin Olive Oil, Spanish Santona Anchovies

Gazpacho – Watermelon, Cantaloupe, Mint

Maine Lobster Salpicon – Leche de Tigre, Pickled Red Onions

Tostada – Tuna Rillette, Guacamole, Rocoto Chili

Montadito – Smoked Salmon Crostini, Truffled Cream Cheese, Honey, Hibiscus Flower

Green Tartare – Zucchini, Avocado, Rice Crisp, Pistachio Vinaigrette

Gambas Tartare – Gulf Shrimp, Roasted Bone Marrow, Chili Crab Sauce, Toasted Bread

Tuna Katsu Sandwich – Big Eye Tuna, Brioche Bread, Japanese BBQ Sauce, Piment d’Anglet Pepper

Mishima Wagyu Entrana – Japanese Wagyu Skirt Steak, Black Rock Salt, Shishito Peppers, Ishiyaki Stone

Tortilla – Eggs, Garlic, Asparagus, Perigord Black Truffles

Brava Potatoes – Crispy Potatoes, Traditional Brava Sauce

Croquetas – Kimchi Pistou, Romesco Sauce

Bikini – Sobrasada, Mahon Cheese, Pressed Sandwich

Pulpo Viajero – Tamarind Mole, Toasted Spicy Bread Crumbs

Paella Marinera – Gulf Shrimp, Manilla Clams, Black Mussels, Cuttle Fish

Acorn-Fed Pluma Iberica – Pork End Loin, Café de Paris Butter, Palo Cortado, Pommes Soufflé, Fried Sage

Granita – Strawberry Shaved Ice, Popcorn Mousse

Flan – Traditional Custard, Caramel, Lemon Curd

Opened in August of 2018 it did not take long for word to spread regarding EDO Gastro Tapas & Wine, the acronym for “Extra Day Off” to Restaurant-folks quickly gathering an industry following with nearly every patron singing the praises of Chef Oscar Edo and managing partner Roberto Liendo fresh off a job at Bazaar Meat by José Andrés.

Situated in the former Chada Thai space on South Jones Boulevard, just forty seats surrounded by a hand-painted mural, Wine and metal curtains, it is immediately on entry that guests are greeted by servers, an Iberico Pork leg behind glass giving diners an idea what to expect though in reality just a glimpse.

Seated at a four-top near the kitchen, EDO’s nearby Gin-and-Tonic Cart offering temptation with each Beverage hand-crafted to highlight the botanicals of featured Spirits, it is upon review of a menu divided into sections that a broad mix of influences are found, the majority Catalonian but even then occasionally infused with Ingredients traditionally associated with South America or Asia.

Given the option to dine a la carte or via degustacion, the latter available to whole tables at $45 per person and featuring ten-plates chosen by the kitchen, it is certainly advantageous for first timers to trust the Chef, an opening taste of cold Melon Soup preparing the mouth and quickly followed by imported Pan de Cristal brushed by Tomatoes with sliced Anchovies meant to be added by those who enjoy their saline yet subtle flavor.

Serious about their craft, the team of veterans from both Las Vegas and Barcelona showing a level of confidence not typically associated with North American Tapas, it was continuing light that gently cooked Lobster was served in Tiger Milk, a restrained amount of heat infusing the acid and blossoming further with shredded Tuna and Peruvian Peppers on Tortilla rounds to follow.

Next paying homage to Andrés, a swirl of smoke infusing silky Salmon and Cream Cheese on Toast with flavors delicately balanced by Honey, those in search of something Vegan or Vegetarian would do well to try green “Tartare” offering Zucchini and Avocado dressed in Pistachio Vinaigrette, though on this particular evening the plate was almost forgotten in the presence of a daily special offering lightly breaded Big Eye Tuna served Katsu-style on Bread and intentionally left raw in the middle.

Changing the menu frequently, Mr. Liendo citing a need to keep both Chefs and diners fascinated, it was here that a new dish of raw Shrimp atop Bone Marrow achieved the desired effect, contrasting tastes and textures melding into something greater than the sum of its constituents while imported Japanese Wagyu focused on simplicity by allowing guests to prepare it as they like atop an Ishiyaki Stone with nothing more than Peppers and Salt.

By now more than a little impressed, an option to extend the tasting accepted without second thought, it was atop soft Eggs and Garlic that Black Truffles were generously shaved before moving on to two EDO signatures, the lengthy Potatoes Bravas thinly sliced, stacked and cooked crispy while traditional Croquetas are spiced up by fermented Cabbage that may be distracting to purists, but seems to go over well with the majority.

Next offering four Bikini, an extra-thin Sandwich of Pork and Cheese made famous at Barcelona’s Bikini Concert Hall, it was riffing on Albert Adrià’s Octopus at Tickets that another stunner was presented, the vibrant Mole quite unlike anything previously tasted while Paella to follow was a sharable steal for just $25, though a bit disappointing as even after the recommended five minutes of rest it failed to develop any sort of Socarrat.

Rounding out the savories with another recent addition, Iberico Pork Loin dressed in Butter beneath souffléd Potatoes most definitely outpacing the average Pork Chop, it was in palate-cleansing fashion that Strawberry Ice sparkled next to buttery Mousse before finishing with EDO’s take on Flan, the Custard thick and dense without air pockets but instead brightened by a dollop of Lemon Curd.

FOUR AND A HALF STARS: Rarely impressed by Tapas stateside, the intended focus on “authenticity” almost invariably compromised by inferior Ingredients or garish pricing, EDO Gastro Tapas & Wine breathes new life into a tired genre by not only importing many of its ingredients from Spain, but doing so at a fair price while also acknowledging global influences in a manner that frequently adds rather than distracts.

RECOMMENDED: Pan Amb Tomaquet, Montadito, Gambas Tartare, Tuna Katsu Sandwich, Brava Potatoes, Bikini, Pulpo Viajero, Acorn-Fed Pluma Iberica, Flan.

AVOID: As above, the Paella was a little too wet to develop crispy Rice while Croquetas would be better offered with Kimchi Pistou optional.

TIP: 5:00p-11:00p Sunday through Thursday, 5:00p-1a Friday and Saturday. Reservations available via Website, Phone or Yelp!

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.edotapas.com

EDO Gastro Tapas & Wine Menu, Reviews, Photos, Location and Info - Zomato

Posted in Crab, Dessert, EDO, EDO Gastro Tapas, EDO Gastro Tapas & Wine, EDO Tapas, Food, Las Vegas, Lobster, Nevada, Octopus, Pork, Tasting Menu, Truffle, Truffles Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

International Pizza Expo 2019, Las Vegas NV

International Pizza Expo 2019

Celebrating 35 years of gathering some of the World’s best pizza makers, Las Vegas once again hosted the International Pizza Expo from March 4th through March 7th. Set inside the Las Vegas Convention Center and spread across 1,400 booths, plus several seminars, many in the industry rightly consider this to be the event for both education and networking, in addition to a little friendly competition. From individual operators to large corporations, those in attendance had a chance to not only learn from the best but also experience some truly great slices.

From Toppings to Technology, Robots to Legends there was a ton to see and eat at Pizza Expo 2019. Having attended trade shows for Bodybuilding, Fitness, Obesity, Diabetes, Sports Memorabilia and Aquaria this was undoubtedly the most fun and collegial.

www.bestofvegas.com/articles/guide-las-vegas-pizzerias-2019-international-pizza-expo

Posted in Dessert, Food, International Pizza Expo, International Pizza Expo 2019, Italian, Las Vegas, Nevada, Pizza Expo, Pizza Expo 2019, Pork Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

CRAFTkitchen Catering [3,] Henderson NV

CRAFTKitchen Catering

Chicken Parmesean Sandwich

Tomato Caprese on Pesto Roll

Chopped Italian Salad

Greek Red Quinoa Salad

Pretzel Bites, Veggies & Hummus

Exotic Fruit Panna Cotta

Lemon Meringue Pudding

Caramel Budino

Blueberry Kouign Amann

Apple Tart

Vegan Orange Blackberry Scone

Strawberry Pop Tart

Banana Chocolate Chip Loaf

It is hard to remember the exact details of visit number one to CRAFTkitchen, but what stood out most in November of 2015 remains noteworthy today, and that is the genuine hospitality and amount of care Jaret Blinn puts into everything he does whether it be cooking on-site, catering or his day-to-day duties as a family-man outside of the Restaurant entirely.

Now a staple of Henderson’s Food scene for nearly 3.5 years, a motto of “Food with personality delivered by people with passion” never in question and that commitment rewarded by regulars packing the Restaurant daily, it was predictably early that Jaret and Tami Blinn arrived with an order for twenty-five, everything carefully packed including serviceware with more than enough of each dish to go around.

Focusing once again on items able to withstand the office’s ninety-minute lunch divided into three shifts, a pair of Salads going over well as did Crudite and freshly-baked Pretzels with Hummus, it was trying out two new Sliders that attendees were rewarded by bold flavors, the Mozzarella and Tomatoes with Balsamic brightened by herbaceous Bread while Chicken Breast remained crispy beneath melted Cheese and lightly spiced Tomato Sauce.

Offering no shortage of Sweets, some for the group plus five seasonal updates from Jaret and Beth Ryan-Small to taste, it was by balancing Passion Fruit Glaze with Mango and creamy Vanilla that Panna Cotta achieved bright taste amidst silky consistency, a cup of Lemon Pudding atop Graham Crackers also tangy and pleasant while Caramel Budino expectedly stole the spotlight by being stiff enough to stick-a-spoon-up-straight, but smooth and light on the tongue.

Always happy indulge in a CRAFTkitchen Pop Tart, currently packed with Strawberry Jam and still the best riff on Kellogg’s classic tasted to date, it was next that a Vegan Scone made one wonder how such a thing can be created without Butter or Milk while Banana Bread delivered plenty of Baking Spices and light sweetness punched-up by Chocolate Chips.

Further impressed by an Apple Tart, thin slices atop Puff Pastry providing a pleasant textural contrast from top to bottom, it was with Chef Blinn’s seasonal Kouign Amann that lunch came to a close, the soft interior holding up well despite lots of filling while outsides shatter, crumble and flake to the tooth.

N/A: Making it blog policy to not ‘rate’ places based on catering alone CRAFTkitchen has always gone the extra mile to assure off-site dining is every bit as delicious as inside the Restaurant on South Eastern, and whether the budget is large or small there is something available for almost everyone and every bit of it is made with pride and passion.

RECOMMENDED: Chicken Parmesean Sandwich, Pretzel Bites and Hummus, Caramel Budino, Pop Tart, Kouign Amann.

AVOID: N/A.

TIP: See the website for sample catering items or contact the Restaurant directly with a budget and let them do what they do best.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.craftkitchenlv.com

craftKITCHEN Menu, Reviews, Photos, Location and Info - Zomato

Posted in Craft Kitchen, CRAFTkitchen, CRAFTkitchen Catering, Dessert, Food, Henderson, Las Vegas, Nevada Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

The Factory Kitchen, Las Vegas NV

The Factory Kitchen

Pere Ubu – Ketel One Vodka, Lemon, Apple, Chamomille, Spiced Maple Syrup

Diablo – Galliano, Limoncello, Grapefruit, Blueberries

Iced Tea – Lemon

Prosciutto – 18 Month Aged Prosciutto di Parma, Lightly Fried Sage Dough, Arugula, Stracciatella Cheese, Liguarian Olive Oil, Black Pepper

Pancotto – Fried Duck Egg, Speck, Creamed Chard, Potato Vellutata, Crostone, Liguarian Olive Oil, Black Pepper

Pizzata Focaccina – Imported Crescenza Cheese, San Marzano Tomatoes, Capers, Sicilian Anchovies

Casonzei – Pork Sausage & Veal Ravioli, Cured Pork Belly, Sage Brown Butter, Parmigiano Reggiano Cheese

Mandilli Di Seta – Handkerchief Egg Pasta, Ligurian Almond Basil Pesto

Piemontesi – Red Wine Braised Beef Short Rib Agnolotti, Reggiano Cream Sauce, Sorrel

Anatra – Roasted Peking Duck Breast, Cannellini Beans, Farro, Braising Greens, Sun Dried Cherries

Fioretti – Oven-Roasted Breaded Cauliflower, Garlic, Parsley, Lemon, Capers

Double Espresso – Ice

Budino Pane – Warm Apple Bread Pudding, Caramel Gelato

Bignole – Chocolate, Hazelnut & Orange Cream, Candied Walnuts

Cannoli – Homemade Shells, Ricotta Filling, Orange Marmalade, Pistachios

A staple of Los Angeles’ Arts District since 2013 it was with a New Year that The Factory Kitchen debuted in Las Vegas, the space previously housing B&B completely reimagined modern as a welcoming point of entry to explore Chef Angelo Auriana’s regional Italian Cuisine.

Named for the original downtown space, Restaurateur Matteo Ferdinandi showing a lot of foresight by building early in an area soon to catch fire, it is immediately inside doors that open at 11:00am where guests will find both hostess and menu, prices typically a few dollars less than its former occupant though the cooking is every bit as satisfying and soulful.

Featuring clean lines from front to back, perhaps a bit sterile beyond the white-neon lounge but undeniably comfortable in terms of seating that includes banquettes and padded chairs, it is from polished service that pleasantries are offered prior to Cocktails, one called Pere Ubu featuring good viscosity and sweetness while the more pricey Diablo possesses complex herbal notes that play well off restrained bitterness and acid.

Quiet even at half-capacity, a gift at times compromised by tourists shouting down The Venetian’s “Restaurant Row,” it was while sipping and conversing that round one was presented, Chef Auriana’s famous Prosciutto as executed by Eduardo Pérez absolutely wonderful thanks to fried Dough and fresh Cheese plus nicely aged Meat while Pancotto brings the idea of “Breakfast for Dinner” to a whole new level by placing a fried Duck Egg atop Toast wrapped in smoked Pork and a base of nearly-liquefied Potatoes.

Investing next in one of three Focaccina, a “Pizza-like” interpretation of Focaccia di Recco featuring soft Cheese between crisp layers of Dough topped by vibrant Sauce, it was after devouring every bite that Pasta was presented, signature Mandilli Di Seta almost glowing green and as fresh tasting as it looked while stuffed Ravioli and Agnolotti were both precisely executed from thin Noodles to rich Fillings plus accoutrements that accentuate rather than overwhelm.

Keeping prices fairly appropriate even with Secondi and Specials, Ribeye at $48 and aged-Duck for $33 arguably a bargain considering the location, it was alongside boldly-flavored Cauliflower that the latter was presented, a full Breast left rosy and appropriately plated rustic atop tender Beans, Greens and Grains greedily sopping up the Juices of cooked Cherries.

Taking an Espresso along with Dessert, the fact that The Factory Kitchen only serves Raw Sugar and Stevia understandable but nonetheless flying in the face of science, it was from Pastry Chef Jorge Luque that three choices were felt indispensible, buttery Bread Pudding finished first as it was most temperature sensitive but the title of “best” reserved for either remarkably light Profiteroles dubbed “Bignole” or Las Vegas’ newly crowned standard-bearer for crunchy Shell and smooth Filling from Sicily.

FOUR STARS: With recent news that Fiamma will shutter and the likes of Portofino long gone it is on the bones of B&B that The Factory Kitchen stands, Las Vegas’ constant state of turnover bringing in another popular concept that executes well from start to finish and is only held back by a name that might confuse guests and a location that, due to outside noise, occasionally disrupts what is otherwise not only a delicious but well-priced experience.

RECOMMENDED: Pere Ubu, Prosciutto, Mandilli Di Seta, Casonzei, Fioretti, Bignole, Cannoli.

AVOID: Seating along the wall closest to Restaurant Row is frequently affected by outside noise and The Factory Kitchen’s decision to only serve “Natural” sweeteners may limit the enjoyability of Soft Drinks for some.

TIP: Open 11am until 11pm daily with menus and specials such as the Anatra updated frequently at www.thefactorykitchen.com/las-vegas/

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.venetian.com/restaurants/the-factory-kitchen.html

The Factory Kitchen Menu, Reviews, Photos, Location and Info - Zomato

Posted in Bread Pudding, Coffee, Dessert, Food, Ice Cream, Italian, Las Vegas, Nevada, Pizza, Pork, The Factory Kitchen Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Spago by Wolfgang Puck, Las Vegas NV

Spago by Wolfgang Puck

Margherita Pizza – San Marzano Tomatoes, Fresh Mozzarella, Basil

Smoked Salmon Pizza – Dill Cream, Red Onion, Salmon Pearls

Chinois Chicken Salad – Candied Cashews, Crisp Wontons, Ginger-Soy Vinaigrette

Hand Made Ricotta Cavatelli – Spicy Lamb Bolognese, Fiore Sardo

Veal “Wiener Schnitzel” – Marinated Cucumbers, Fingerling Potato Salad, Young Mache

Root Vegetable Succotash – Bourbon-Brown Sugar Pecan Butter, Sage  /  Anson Mills Grits – Wild Mushroom Ragout, Parmigianino-Reggiano Cheese

Spiked Lemon – Japanese Yuzu Cream, Chiffon Cake, Citrus Mousse

Dark Chocolate Souffle – Dulce de Leche Ice Cream, Whipped Cream, Chocolate Sauce

Golden Puck – Chocolate Mousse, Candied Peanuts, Praline Sauce

Not opposed to Wolfgang Puck like so many others, meals at Spago Beverly Hills and Spago inside The Forum Shops at Caesars’ in 2008 and 2015 both executing on their premise, it was with three friends that Spago at The Bellagio was visited on Saturday, a re-route from elsewhere finding the former Olives shockingly quiet inside though at capacity on the outdoor patio.

One part the result of rent and the other a consequence of #metoo, the outcome an entirely renovated space overlooking iconic fountains, it was upon check-in at the hostess podium that guests were led past bar and dining room, a perfect 67ᵒF in the shade with breeze everything one could want in early March though servers wandering in circles both looked and performed far below the expected level of a Restaurant selling $22 Salads and $44 Entrees before noon.

Toqued by Mark Andelbradt since debuting last Summer, partially overlapping lunch and dinner menus expectedly focused on Chef Puck’s signature style of California Cuisine, it was after two requested Cocktails from Bussers that a middle-age female waitress made her presence known, an order of two courses finally placed some twenty minutes after seating along with requests for a second Bloody Mary that the imbibing guest still contests arrived without Vodka.

Unsurprisingly popular with tourists, a bachelorette party to one side singing along to Lady Gaga while women to the right ate Pizza with fork and knife, it was after adding a $14 Shot to $4 Mix that course one arrived, the Margherita – eaten appropriately by hand – featuring good Cheese and Tomatoes atop benign Crust while Wolfgang Puck’s iconic Smoked Salmon version stole the spotlight thanks to thin layers of Fish draped over tangy Cream and raw Onions.

Still finding service lacking, refills of Water either too slow or splashed all-over clothless tables while Bread service never arrived, it was after enjoying the diverse textures of Chinois Chicken Salad that share-plates were reset, but not before the waitress managed to up-sell another guest on “fun” Coffee with Kahlua and Frangelico for $30.

Deciding to stick with classics considering the crowd, Spago’s Wiener Schnitzel unquestionably a highlight with the thinly pounded cutlet expertly fried and exceedingly light next to traditional condiments, it is unfortunate that housemade Pasta performed far less admirably, a $24 tab for what amounts to no more than 3/4 cup not only slightly overcooked but also far from “spicy.”

Improved by Sides, both caramelized Vegetables and buttery Grits served in sharable portions with rustic appeal, it was acknowledging Kamel Guechida’s contribution that $18-19 was paid per Dessert, the former Robuchon Chef’s vision carried out by Romain Cornu successfully from Fruit to Chocolate with particular attention warranted for “Spiked Lemon” served like Italian Tartufo, though Knights fans may instead opt for a “Golden Puck” that comes complete with Dark Chocolate goalie stick.

THREE STARS: Exorbitantly priced, even for a celebrity Chef Restaurant on The Strip, Spago by Wolfgang Puck continues to execute the classics as it always has, but certainly not with the sort of service one expects at Bellagio regardless of the scenery.

RECOMMENDED: Smoked Salmon Pizza, Chinois Chicken Salad, Veal “Wiener Schnitzel,” Root Vegetable Succotash, Spiked Lemon.

AVOID: Hand Made Ricotta Cavatelli, itemized Alcohol.

TIP: Open at 11:30am daily, reservations strongly encouraged for outside seating.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.wolfgangpuck.com/dining/spago-lv/

Spago by Wolfgan Puck Menu, Reviews, Photos, Location and Info - Zomato

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Restaurant Guy Savoy [5,] Las Vegas NV

Restaurant Guy Savoy

Iced Tea

Salt Cured Foie Gras and Brioche Sandwich, Black Truffle Vinaigrette

Canapes – Radish with Buttered Radish, Zucchini with Zucchini Puree and Champagne Vinaigrette

Beef Tartare Burger, Horseradish

Bread Cart – Sourdough, Black Olive Sourdough, Bacon, Classic Baguette, Multigrain Fennel Baguette, Pain de Campagne, Milk Bread, Rosemary Focaccia, Cherry Pecan, Whole Wheat Honey, Beurre d’Échiré, Fluer de Sel, Black Pepper

Amuse Bouche – Kusshi Oyster Concasse, Scallion, Lemon, Oyster Leaf, Olive Oil, Seaweed Granite

Crab Salad and Beet Variation – Dungeness Crab, Osetra Caviar, Coriander, Gold Leaf

Octopus in Cold Steam, Flavors and Textures of a Bearnaise – Sous Vide Egg Yolk, Tarragon Emulsion, Shallot Puree, Riesling Gelee, Crispy Octopus

Black Cod, Octopus, Beluga Lentil, Sauce Marniere – Vadouvan, Shimeji Mushrooms

Artichoke and Black Truffle Soup, Parmesan, Toasted Mushroom Brioche, Black Truffle Butter

Roasted Veal Sweetbread, Textures of Butternut Squash, Jus Meurniere – Salted Wild Mushrooms, Wilted Rainbow Kale, Veal Jus

Wild Squab, Pheasant, Duck, Foie Gras and Cabbage Marmite – Light Game Jus, Puff Pastry, Perigord Black Truffle

Petite Basque Cheese, Textures of Pear and Saffron – Honey, Sable Cookie

From Beet to Sweet – Candied Beet Shell, Beet Espuma, Pickled Mustard Seed, Hazelnuts, Mustard Greens

Chocolate and Meadowsweet – Milk Chocolate Custard, Dulce Cream, Caramel Sauce, Chocolate Discs

Double Espresso – Ice

Mignardises – Madeline, Cherry Lime Macaron, Hazelnut Macaron, Rhubarb Pate de Fruit, Blueberry Clafoutis, Dark Chocolate Cocoa Nib Tart, Rice Pudding, Crème Caramel, Chocolate Mousse, Vanilla Ice Cream, Popcorn Ice Cream

Earl Grey Sorbet, Black Pepper Cream

Sea Salt Caramels

First visited in 2009, at that time managed by Franck Savoy and the recipient of two Michelin Stars plus a perfect rating from AAA, it has more recently become an annual tradition to eat at Restaurant Guy Savoy inside Caesars’ Palace, the latest pair of meals overseen by Chef Julien Asseo both reaching new heights in terms of Food and service.

Inhabiting the Augustus Tower since 2006 and still Chef Savoy’s only North American outpost, a fundamental focus on lighter French Fare executed faithfully while at the same time giving Chef Asseo and his talented kitchen the flexibility to make the menu their own, it was this time as a party of four that seats were taken in the main dining room, familiar staff once again present and paralleled only by Le Cirque locally in terms of their ability to match professionalism with personality.

Dining a little earlier in the year than usual, Chef Asseo’s upcoming departure to open a Restaurant of his own in Paso Robles making this meal a Bon Voyage but at the same time a celebration things to come, it was immediately upon seating that guests were welcomed, the Champagne Cart soon rolling up and two opting to partake in a glass of Savoy’s signature Cuvee while others enjoyed Wine or Iced Tea.