Valencian Gold Catering, Las Vegas NV

Valencian Gold Catering

Mushroom-Chickpea Vegan Paella – Bomba Rice, Baby Bellas, Chickpeas, French Beans (served with Tahini-Black Garlic Aioli)

Paella Valenciana – Chicken, Bomba Rice, Giant White Beans, Romano Beans (served with Lemon-Garlic Aioli)

Toppings – Cucumber-Pepper Salad, Marinated Tomatoes, Lemon Wedges, Pickled Onions, Crispy Chorizo, Shaved Fennel, Za’atar Spice Beets

Olive Oil Cake – Kumquats, Candied Fennel Syrup, Crema

Spanish Snickerdoodle

Located in the Southwest Marketplace off Rainbow Boulevard, within eyeshot of Gelatology, Valencian Gold describes itself as the World’s first “Spanish fast-casual” concept, and with Chefs Paras Shah and Jeffrey Weiss citing experience at Jaleo as well as El Bulli the Restaurant seeks to do for Paella what Chipotle did to the Burrito.

Formerly Kulinarya Express Filipino Kitchen, the conversion nearly turnkey save for spruced up décor and neon emblazoned “Paella for the People,” it is upon entry that guests will find clean lines and simple instructions, one of four “base” Rice or Greens used to build a bowl topped with Meat, Vegetables, Dips and Dressings.

Part of the expanding southwest since July, and fast to earn accolades with quality and customization at a fair price, it was as part of #supportlocal lunch that both Paras and Jeffrey arrived at the office fifteen minutes early on Tuesday, everything in place and ready to eat as staff arrived with inquisitive looks since it was the first experience with Spanish Cuisine for many.

Benefitted by their combined training, both Chefs previously awarded an Institute of Culinary Education scholarship to train in Spain, it was after a brief explanation that diners began customizing their own plates, Paella Valenciana at first proving more popular than its vegan counterpart, though the trend slowly reversed with each sampled equally as word spread around the office.

Cooked slow and traditionally, both pans developing proper Socarrat across the bottom, it was after tasting both styles that the first of two plates were assembled, both Za’atar Spice Beets and housemade Chorizo Bacon Bits exemplary regardless of where they were added while Lemon-Garlic Aioli outperformed Black Garlic that was a touch overwhelming.

Additionally offering Jamon y Queso, Croquetas and Patatas Bravas on-site, plus housemade Desserts built to travel, it was after another plate of Paella Valenciana with plenty of crispy bits that sweets took center-stage, the lemony Snickerdoodle fluffy and graciously not dried out like so many while Olive Oil Cake was exquisite on its own, but more so when topped with Cream, Kumquats and fragrant Fennel Syrup.

N/A: Making it blog policy to not ‘rate’ places based on catering alone, Chefs Shah and Weiss have created something unique and delicious with Valencian Gold, and although the location may not be convenient to some the flavor and price point combined with unparalleled customization deliver fully on the Restaurant’s goal of making Paella more accessible to the general public.

RECOMMENDED: Mushroom-Chickpea Vegan Paella, Paella Valenciana, Marinated Tomatoes, Crispy Chorizo, Za’atar Spice Beets, Olive Oil Cake, Spanish Snickerdoodle.

AVOID: Tahini-Black Garlic Aioli is overwhelming.

TIP: Open 11a-9p Monday through Saturday and 12p-7p on Sunday, with online delivery from all the usual suspects or professional catering through www.valenciangoldcatering.com.

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

www.valenciangold.com

Valencian Gold Menu, Reviews, Photos, Location and Info - Zomato

Posted in Catering, Dessert, Food, Las Vegas, Nevada, Pork, Valencian Gold, Valencian Gold Catering Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Black Tap Craft Burgers & Beer [3,] Las Vegas NV

Black Tap Craft Burgers & Beer

Iced Tea

Fried Mozz – Smoky Chipotle Tomato Sauce

Buttermilk Fried Chicken Tenders – House Buttermilk-Dill Dressing, Korean BBQ Sauce, Lime Honey Mustard

The Vegan Nashville Hot – Breaded Portabello, Nashville Hot Sauce, Coleslaw, Vegan Potato Roll, Lettuce, Tomato, Pickle, French Fries

The Impossible All American – Impossible Burger, American Cheese, Special Sauce, Vegan Potato Roll, Lettuce, Tomato, Pickle, French Fries

Beer Hall Chicken Sandwich – Pretzel Breaded Chicken Breast, Black Tap Beer Cheese, Bacon, Pickled Jalapenos, Mayo, Potato Roll, Lettuce, Tomato, Pickle, French Fries

Wagyu Wedge Salad – Bibb Lettuce, Grape Tomatoes, Cucumbers, Bacon, Crumbled Bleu Cheese, Scallions, House Buttermilk-Dill Dressing

Seared Miso Salmon Salad – Wild Caught Salmon, Baby Spinach, Quinoa, Pomegranate, Avocado, Apples, Scallions, Cilantro, Spiced Glazed Pecans, Lemon Miso Vinaigrette

The Cookie Shake Vanilla Cookie Shake – Vanilla Frosting, Cookie Crumbles, Chocolate Chip Cookie Ice Cream Sandwich, Chocolate Chips, Whipped Cream, Chocolate Drizzle

Want The World Red Velvet Cake Batter Shake – Chocolate Frosting, Hershey Kisses, Red M&M’s, Two Tier Red Ombre Rose Frosting Cake

Opened in early 2018, and recently completing the wholesale renovation from B&B Burgers & Beer with a decorative outdoor patio, it was on Veterans Day that two guests sat down at Black Tap Craft Burgers & Beer inside The Venetian, the holiday’s special Shake sold-out several hours prior but several new menu items poised to expand the concept.

Born in Manhattan, previously Michelin-starred Chef Joe Isidori having departed the world of hotels and fine dining to focus on a casual concept close to his heart, it is immediately on approach of the Las Vegas location that guests are greeted, the sights and sounds emanating from inside a combination of sports television, neon and tunes from the ‘80s and ‘90s.

Featuring bars, booths and tables, alcoves carved out next to the Shake station coveted for their comfort and privacy, it is upon seating that diners are presented with a two-side laminate, the first entailing Salads, Snacks, and Sandwiches while Shakes, Beer and Booze dominate the backside.

Upscale-urban in atmosphere, but service-oriented such that diners are never for want even with the Restaurant near-capacity, it was after several minutes perusal that focus fell on previously un-tasted items, dark-brewed Ice Tea proving better than most with bitterness that helped refresh the palate between bites.

Sourcing Beef from the legendary Pat Lafrieda, and enjoyable-to-excellent across several Burgers in the past, it was with “Fried Mozz” that dinner got started, the Chipotle Tomato Sauce mostly like creamy Tomato Soup with a bit of smoke while Chicken Strips veered southern thanks to Black Pepper in the Batter behind a trio of Housemade Sauces.

Already a successful brand from New York to Downtown Disney, Black Tap Las Vegas no exception, it is apparently in hopes of attracting additional clientele that two new Vegan options have been added, “The Impossible All American” taking America’s newest fad and offering it with Big Mac-style accoutrements while “The Vegan Nashville Hot” spins an idea that is both literally and figuratively scorching in a new direction with fried Mushrooms and Slaw.

Revisiting Black Tap’s Buttermilk-Dill as Dip for crispy French Fries, and again as Dressing for the “Wagyu Wedge” which recreates Chef Isidori’s famous Greg Noman Burger as a Salad, those in-search of more Beef-free options will find them in the form of Miso-glazed Salmon atop a sweet and savory mix or the exquisite “Beer Hall Chicken Sandwich” that first coats a generous Breast in crumbled Pretzels before frying it and adding Bacon, Jalapenos and Beer Cheese.

Not about to depart without Dessert, and again seeking novelty over past favorites, it was after a lengthy delay during which no less than nine Cake Shakes were constructed that two audacious options were offered, The Cookie Shake augmenting a creamy Vanilla base with Chocolate Chips, Syrup and Crumbles while “Want The World” places a two-tiered Red Velvet Cake atop the creamy Pink concoction for $35.00…or $20,000.00 for those who take the name seriously and add a diamond bracelet.

FOUR STARS: While many will argue that there is nothing quite like a classic Burger it would be hard to claim Black Tap is not dedicated to their craft, and although their Patty of Prime Beef from Pat LaFrieda is great a new collection of items looks to target consumers seeking alternatives. From a damn fine Fried Portabello to the Pretzel Crusted Chicken this is “have it your way” as it should be.

RECOMMENDED: Iced Tea, The Vegan Nashville Hot, Beer Hall Chicken Sandwich, Wagyu Wedge Salad, French Fries, Want The World Shake.

AVOID: The Impossible Burger contains roughly 21-Ingredients not accounting for “Natural Flavors,” and for anyone but ardent Vegans the $19 tab seems wasteful when LaFrieda’s single-ingredient Prime Beef is only $17 in its simplest form on the menu.

TIP: Open 11am until midnight Sunday through Thursday, and until 2am on Friday as well as Saturday.

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

www.venetian.com/restaurants/black-tap.html

Black Tap Craft Burgers & Beer Menu, Reviews, Photos, Location and Info - Zomato

Posted in Black Tap, Black Tap Craft Burgers & Beer, Dessert, Food, Ice Cream, Las Vegas, Nevada, Pork, Tasting Menu Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Michael Mina Restaurant [6,] Las Vegas NV

Michael Mina Restaurant

Falafel – Red Onion, Tahini, Za’atar Spice

Laffa Bread – Kalamata Olive Tapenade, Housemade Hummus, Red Onion Labneh

Hokkaido Sea Urchin – Black Olive, Lychee, Rose Water, Brioche

Sumac-Cured Steelhead Trout – Omani Lime Labneh, Kataifi, Red Onion

Marinated Bay Scallops – Satsuma Orange, Black Truffle Vinaigrette, Buttermilk

Chilled Foie Gras – Pepita Mole, Petit Concha, Amaranth, Instant Coffee

Heirloom Squash ‘Pop-Tart’ – Red Kuri, Barrel-Aged Maple Syrup, Whipped Mascarpone

Hand-Cut Tajarin – Uni Butter, Meyer Lemon, Crispy Garlic

Aroborio Rice Risotto – Mascarpone, Alba White Truffles

Turbot Veronique – Huckleberries, Masago, Beurre Rouge

Roasted Diver Scallops & Foie Gras – Creamed Salsify, Black Trumpet Mushrooms, Tokyo Turnips

Spiced Panna Cotta – Ginger Bread, Pomegranate Ice, Fig Preserve

Valrhona Chocolate Cake – Milk Chocolate Mousse, Guanaja Chocolate Custard, Beet-Raspberry Sorbet

Root Beer Float – Pecan-Chocolate Chip Cookie, Caramelized Rice Krispies, Root Beer Sorbet, Vanilla Ice Cream, Meringue

Opened with the Bellagio as Aqua, but since reborn twice as MICHAEL MINA Restaurant, it was behind the recently updated Conservatory & Botanical Gardens that eight guests sat down for Dinner on Saturday, service overseen by Jorge Pagani once again faultless as the kitchen led by Chef Dugan showed off its newest seasonal creations.

Always a special place, and on this particular evening booked to capacity during one of The Strip’s busiest weekends, it was at the dining room’s center that friends new and old were situated just prior to 6:30pm, Carte Blanche once again deferred to the kitchen with one diner fluidly accommodated for religious dietary restrictions.

Requesting no Michael Mina classics on this particular evening, and thus started off with a Falafel Canape brightened by Za’atar, it was after explanation of the night’s first Wine Pairing that house Laffa Bread was offered alongside three Crudo, the Japanese Uni brilliantly balancing Salt and Citrus with light florals while tangy Sumac acted as a foil to Red Onion served atop line-caught Trout.

Texturing the Urchin with Breadcrumbs and Fish with Phyllo, while allowing tender Scallops to stand on their own against Orange segments plus Buttermilk, course two attested to the global influences that have emerged ever since Chef Dugan took over, a traditional Duck Liver Torchon perfectly smooth at the center of Grains and Seeds with Coffee dust and spicy Mole playing remarkably well off one another.

Cleverly using Pastry Chef Chang’s Concha as Bread service for the Foie, a coat of crackling Sugar refreshing the palate between bites, it was by way of Maple Syrup that the kitchen brightened Pastry filled and surrounded by roasted Squash, a dollop of Mascarpone smoothing things out and crumbled Bacon easily left off for those dining with restrictions.

Frequently offering a Pasta course, Autumn replacing Gnudi with hand-cut Spaghetti swimming in Ocean-kissed Butter beneath tongues of Uni, it was as guests swooned that Nick raised the bar further with a generous plate of Rice liberally topped with shaved White Truffles from Alba.

A former Michelin star recipient in the red book’s Las Vegas days, accolades that would have assuredly continued or received an upgrade if the guide had stuck around, the penultimate savory consisted of individually portioned Turbot with Huckleberries and Fish Roe, yet good as it was the flavors were merely a fleeting memory once seared Liver and Scallops arrived on the same plate, deftly tied together by earthy Mushrooms, Turnips and Salsify.

Lighter than recent meals at MICHAEL MINA Restaurant, a blessing for those who’ve previously waived the white flag prior to Dessert, it was beginning with individual Panna Cotta that Pastry Chef Vivian Chang’s talents took center stage, her Valrhona Chocolate Cake next riffing Red Velvet by separating Chocolate and Beets without a lot of Sugar while the reinvention of Chef Mina’s Root Beer Float is as delightful to eat as it is to look at, though for an eight-top one Cookie was certainly not enough.

FIVE STARS: Following its 2018 reinvention MICHAEL MINA Restaurant took a big step forward, and with Chefs Nick Dugan and Vivian Chang now overseeing the Kitchen and Pastry program, respectively, the Restaurant continues to get better and better with each seasonal update.

RECOMMENDED: Marinated Bay Scallops, Chilled Foie Gras, Heirloom Squash ‘Pop-Tart’, Hand-Cut Tajarin, Roasted Diver Scallops & Foie Gras, Root Beer Float.

AVOID: N/A.

TIP: The Market List Menu is prone to daily change, and for those on a budget (or tight schedule) the recently-added lounge menu looks to offer guests a more casual way to experience some of Chef Dugan’s Food.

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

www.michaelmina.net/restaurants/las-vegas/michael-mina-bellagio

Michael Mina Menu, Reviews, Photos, Location and Info - Zomato

Posted in Coffee, Dessert, Foie, Foie Gras, Food, Ice Cream, Las Vegas, Michael Mina, Michael Mina Restaurant, Nevada, Pork, Tasting Menu, Truffle, Truffles Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Veranda [4,] Las Vegas NV

Veranda

Coffee

Pumpkin Muffin / Banana Nut Muffin / Spiced Pear with Mascarpone and Nuts / Traditional Museli

Chocolate Glazed Doughnut with Jimmies / Sprinkle Doughnuts

Bananas Foster French Toast – Battered Brioche, Ambros Banana Whiskey, Caramelized Bananas, Berries

Mango Pancakes with Apple Glaze / Sage Fried Chicken with Bacon Waffles and Spicy Maple Syrup / Sticky Bun

Currant Scones / Butter Scones / Lemon Curd / Mascarpone Cheese Blintz with Apple Glaze / Sea Salt Brioche

Pork Sausage Links / Chicken and Apple Sausage / Egg White Frittata with Tomatoes / Chilaquiles / Farro with Roasted Fall Vegetables and Dried Fruits

Cinnamon-Sugar Doughnuts

Blueberry Coffee Cake / Iced Lemon Loaf/ Croissant / Honeycomb / Pain au Chocolat / Apple Danish / Apricot Danish

Bread Pudding with Chocolate and Vanilla Anglaise

“Hidden in plain sight” at Four Seasons Hotel, Veranda has long been recognized as one of Sin City’s best Brunches, and on Saturday morning as a party of three the ground-floor Restaurant located on Las Vegas Boulevard’s south end was found busy as ever, though not all was so great as memory serves.

Now twenty years old, and to this day a far more reserved environment than the sprawling Buffets of Casinos inhabited by “Vegas Baby!” bachelorettes chugging Mimosas, it was after ten minutes at the hostess’ stand that patio seating was procured, a crowd of ‘Boomers predictably present alongside Europeans with many lingering over Coffee and conversation for hours.

Accessed this time from Four Seasons’ Valet, the $22 charge validated by Veranda saving a lengthy walk from Mandalay Bay self-parking, it was once seated that a pleasant waiter approached offering Drinks, Coffee and Juice complimentary with the $42 Buffet or at-cost with a substantially truncated list of a la carte options.

Recently doing away with dinner service and Chef Joel Ott, the focus now Breakfast and Lunch plus weekend Brunch, it was after a sip of Orange Juice deemed ‘very acidic’ by those drinking that a first look was taken at Veranda’s spread, several familiar items quickly noted though the highly recommended Nutella Croissants from February have been replaced by Spanish Tortilla with Pork.

Losing the “Italian” theme across all but a few Pizzas and Pastas on the Lunch menu, and apparently content to keep a low profile inside the gaming-free luxury resort, plate one consisted of starters including two types of Muffins plus chilled fruit, the former highlighted by fluffy Pumpkin topped with Pepitas while the latter used a similar blend of spices to accent Museli and Poached Pears topped with Nuts plus Mascarpone.

Getting to freshly fried Doughnuts quickly this time, first with Sprinkles and later rolled through Cinnamon-Sugar, it was from the a la carte menu that Bananas Foster French Toast was added, the $22 tag undeniably a bit steep though otherwise it would be difficult to find any fault in crustless Brioche with locally-made Banana Whiskey Syrup and Fruit.

Surprised to see Mango Pancakes, though the Fruit flavor was subtle and better enjoyed with Apple Glaze intended for Blintzes that were under-filled in comparison to past visits, there also seems to have been a change in the Waffles served as a base for Sage-fried Chicken, the Bird still delicious with or without Syrup while the Waffles themselves were dry even after being replaced by a fresh batch.

Impressed again by bite-size Sticky Buns, and also by buttery Scones intended to be eaten with tangy Lemon Curd, it is unfortunate that Sea Salt Brioche also memorable from February was remarkably dry, though the Lemon Quickbread with Icing offered a tremendous upgrade on Veranda’s prior Lemon-Poppyseed Loaf.

Finding both styles of Sausage enjoyable, as too were Chilaquiles, those seeking lighter options will likely be impressed by Egg White Frittatas with Tomatoes and Mozzarella while the Farro with Roasted Vegetables tastes like a Thanksgiving side-dish with sweetness added by Raisins and Apricots.

Smartly taking one last look at the Pastry cart, several styles of Viennoiserie performing well with the Pain au Chocolate standing out, it was after a wedge of Blueberry Coffee Cake that Bread Pudding was liberally topped with Anglaise, the top layers still some of Vegas’ best while the Chocolate-lined bottom was unfortunately soggy to the point that it could have been consumed through a straw.

THREE STARS: Up from $39 to $42 per guest over the past nine-months, Veranda has additionally done away with Dinner to focus on Brunch and Lunch, though offerings have been truncated with few noteworthy improvements, several unlabeled items and a few disappointments in comparison to past visits.

RECOMMENDED: Sage Fried Chicken, Chicken and Apple Sausage, Chilaquiles, Spiced Pear with Mascarpone and Nuts, Butter Scones, Lemon Curd, Sticky Bun, Pain au Chocolat, Pumpkin Muffin, Iced Lemon Loaf, Bananas Foster French Toast.

AVOID: Bacon Waffles, Sea Salt Brioche Muffin, Mango Pancakes, Orange Juice.

TIP: Breakfast is offered 6:30am until 11:00am from Monday through Friday and beginning at 7:00am on Weekends while the Brunch Buffet runs 8:00am until 1:00pm on Saturdays and Sundays only. Please note that the French Toast is not included on the Buffet and costs $22.

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

www.fourseasons.com/lasvegas/dining/restaurants/veranda

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

Posted in Bread Pudding, Breakfast, Buffet, Coffee, Croissant, Croissants, Dessert, Food, French Toast, Las Vegas, Nevada, pancake, Pancakes, Pork, Veranda, Veranda Brunch, Waffle, Waffles Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Hatsumi, Las Vegas NV

Hatsumi

Chill Pill – Blend of Rums, Pineapple, Matcha, Coconut, Lime

Potato Salad

Cauliflower Kimchi

White Turnip Kimchi

Pork Gyoza – Crunchy Rayu, Ginger Soy, Chili Oil

Cucumber Salad

Edamame

Gomae

Beef Tataki – Ponzu Crunchy Rayu, Local Greens

Lomi Lomi – Ocean Trout, Red Onion, Cherry Tomato, Chili Ponzu

Miso Chicken Breast Skewer / Chicken Thigh Spring Onion Skewer

Beef Tongue Skewer

Veal Sweetbreads Skewer

Wagyu Beef Filet Skewer

Chicken Skin Skewer

Chicken Heart Skewer

Shrimp Skewer

Lamb Leg Skewer

Chicken Meatball Skewer with Soy and Egg Yolk

Quail Skewer

Bacon Wrapped Tomato Skewer

Chicken Liver Skewer

Shishito Pepper Skewer

Bacon Wrapped Asparagus Skewer

Chicken Wing Skewer

Crispy Quail – Local Greens, Pork, Miso Glaze, Cabbage

Shrimp and Bacon Okonomiyaki

Strawberry Mochi, Matcha Mochi, Black Sesame Mochi

When it was announced that Dan Krohmer would open dueling Japanese and Mexican Restaurants inside long-defunct Fergusons Motel there was certainly skepticism, but billed as an ode to Japanese omotenashi Hatsumi not only offers something unique for downtown denizens but gives locals as well as tourists another reason to visit Fremont East.

Built with Downtown Project involvement, the question of “what’s going on behind the twisted big rig?” finally answered in May, it is once past a guarded front gate that guests find themselves in the middle of Fergusons well-kept courtyard, a Coffee Shop to the rear and La Monja right with Hatsumi left inside the former motel’s lobby.

Concepted as an Izakaya specializing in Robatayaki, the smell of charcoal greeting nostrils even before opening Hatsumi’s front door, it is once inside that the space unfolds narrow and comfortable, a good deal of Alcohol lining shelves along one end while the kitchen, grill and walk-in occupy the other half.

Fulfilling its intent to look like a “1980’s hotel lobby bar,” with paintings of a furry horned creature eating Robata-style Skewers on both sides, it was after obtaining a drink at the bar that seating was offered, seven diners placed immediately adjacent the kitchen where, after an initial delay, service quickly improved with proficient pacing to follow.

Apt for comparisons to Abriya Raku in Chinatown, a longtime Vegas stalwart that remains busy to this day, it is important to first note that Hatsumi’s intention has never been “authenticity” but rather good Food and “subliminal happiness,” the latter fortified by clever Cocktails including several based on Whiskey or Sake along with inspired mixes like the Chill Pill that takes Piña Coladas in a new direction by reining-in sweetness with Matcha.

Similarly priced to Raku, and more affordable than other dtlv hotspots in terms of Food and Beverage, it was after some suggestions that omakase was then deferred to Chef de Cuisine Bobby Silva, a total of thirty items beginning with sharable sides including Potato Salad, spicy Cauliflower and Turnip Kimchi followed by round-after-round over the next two hours.

Continuing with handmade Gyoza, Pork selected over Vegetarian filling and five per order, it was after breaking the crispy lattice that Dumpling proved fat and juicy, additional sides such as marinated Cucumbers and salted Edamame simple but enjoyable while Chef Krohmer’s Gomae uses Sesame and thick Miso to compliment softened Spinach.

More complex with Beef Tataki, thinly sliced Muscle given textural complexity and a bit of spice by its toppings, those who know Dan’s work from Other Mama will not want to pass on Lomi Lomi that on this night consisted of Ocean Trout with Onions, Tomatoes and vibrant Ponzu.

Turning now to Skewers, all served in generous portions and most aggressively seasoned, it was first a duo of Chicken Thigh and Breast that tempted diners, the latter’s leanness in no way leaving Flesh dry while the Dark Meat sported charred edges and rendered Fat that played well off blackened Green Onions.

Not afraid to challenge more timid eaters with Offal, ribbons of Wagyu sandwiched between Tongue, Thymus, Skin and Heart, it was to everyone’s surprise that both Chicken bits were big hits while others received less effusive praise, though they too were cooked appropriately and in no way robbed of their natural flavors or textures.

Keeping it simple with Shrimp, a good snap yielding sweet Flesh with a hint of smoke, medium-rare Lamb arrived appropriately fatty but a bit too salty while Tsukune with dipping Sauce and briskly grilled Quail each received raves, as did the Tomatoes wrapped in Bacon.

In no way shielding diners from the minerality of Chicken Liver, this and blistered Shishitos the only items with any left at meal’s end, it was after bundles of Asparagus bound by Bacon that skewers concluded with Chicken Wings, Meat liberated by the slightest pull and providing a nice transition to Fried Quail with Bones mostly removed and ground Pork in their place.

More than a little impressed by Slaw served alongside the Bird, its bitterness refreshing the palate between bites, it was prior to three flavors of housemade Mochi that Okonomiyaki arrived, and although perhaps “cheating” somewhat by adding Bacon a dish translated “Grill As You Like” seems perfectly suited to interpretation that in this case sees it light, virtually oilless and chock-a-block full of umami.

FOUR AND A HALF STARS: Still finding its audience, though fairly busy by 7:30pm on a weekday, it looks as though the Chef that made Other Mama a hit-hidden-in-a-strip-mall has once again showed an impressive ability to turn something traditional into an inauthentically delicious destination.

RECOMMENDED: Chill Pill, Pork Gyoza, Gomae, Lomi Lomi, Beef Tataki, Veal Sweetbreads Skewer, Wagyu Beef Filet Skewer, Chicken Skin Skewer, Chicken Heart Skewer, Chicken Meatball Skewer, Crispy Quail, Shrimp and Bacon Okonomiyaki.

AVOID: Mocchi is fairly basic and $3 a piece seems pricey, otherwise only the over-salted Lamb was a miss save for personal preferences.

TIP: Located at 1028 Fremont St Suite #100. Open 5:00pm to 10:00pm daily with free street parking nearby.

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

www.hatsumilv.com

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

Posted in Dessert, Food, Hatsumi, Ice Cream, Las Vegas, Nevada, pancake, Pancakes, Pork, Sweetbread, Sweetbreads, Tasting Menu Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Bronze Café Summerlin Catering [3,] Las Vegas NV

Bronze Café Catering

The David’s Special Salad – Kale massaged with housemade Lemon Vinaigrette, Roasted Beets, Curried Quinoa, Spiced Chickpeas, Shredded Carrots, Diced Avocado, Hemp Seeds

Herb Potatoes

Pesto Chicken

Peppers, Asparagus, toasted Bread

The Chocolate Chip Cookie

The Pumpkin Spice Cookie

The Carrot Cake

The Peanut Butter Snickerdoodle

The Strawberry Cookie

Having enjoyed David Mozes’ and Chef Peter Bastien’s Bronze Café at The Center, The Market and Juice Stars, it was to #supportlocal that lunch was catered from their North Buffalo location on Wednesday, a request for something new unfortunately arriving a bit late but with plenty of plates and utensils so that things were ready to go immediately.

Located near Desert Shores in Summerlin, the former home of Beau Monde Bakery providing turnkey access for a Restaurant eventually intended to offer Breakfast, Lunch and Dinner, it is focused on health-conscious and diet-friendly fare that many guests began with Salad, “David’s Special” potentially the only healthy thing in town that staff requests by name thanks to Quinoa, Chickpeas, Hemp and Avocado that compliment thinly sliced Kale.

Setting aside Sandwiches for this visit, those in need of Bread still able to find it as toasty strips amidst sautéed Asparagus and Peppers with lots of Garlic, it was alongside scoops of roasted Red Potatoes that Chicken Breast showed well, individually sliced breasts tender and juicy with added flavor from vibrant, housemade Pesto.

Not about to miss Bronze Café’s vegan Desserts, The Peanut Butter Snickerdoodle still Las Vegas’ best Cookie despite mounting competition, those missing Beau Monde’s gluten-free offerings will be happy to know Chef Bastien’s Carrot Cake is made without any Wheat protein, and even those without allergy or intolerance are bound to be impressed by how the eponymous Vegetable is complimented by Pineapple and plenty of Baking Spices beneath slick Icing and toasted Coconut.

Continuing with a Chocolate Chip round, simple but satisfying and gone quickly, it was a bit longer that Pumpkin Spice and Strawberry lasted, though by the time late-arrivers finally made their way to lunch all that was left were a few Cake-like crumbs.

N/A: Making it blog policy to not ‘rate’ places based on catering alone, no matter where Chef Peter and David are set-up the quality has never declined, lunch on Wednesday continuing to show quality and creativity bound to please those with and without dietary restrictions, whether they want to be gluttonous or eat light.

RECOMMENDED: The David’s Special Salad, Pesto Chicken, The Peanut Butter Snickerdoodle, The Pumpkin Spice Cookie, The Carrot Cake, The Strawberry Cookie.

AVOID: N/A.

TIP: 10a-9p daily at 2380 N Buffalo Drive, Suite 110. 702-852-2830.

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

www.facebook.com/bronzecafelv

Bronze Cafe Menu, Reviews, Photos, Location and Info - Zomato

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Big B’s Texas BBQ 2, Las Vegas NV

Big B’s Texas BBQ 2

Potato Salad, Coleslaw, Pickles, Onions

Hand Cut French Fries, Fried Okra

Lean Brisket, Fatty Brisket, Tri-Tip, Beef Hot Links, Jalapeno & Cheese Hot Links

Baby Back Ribs, Pulled Pork, Smoked Turkey Breast, BBQ Beans

Cornbread, Butter

Mac & Cheese

Buttered Green Beans

Housemade Chocolate Cake

A reinvention of the former DW Bistro and Andres’, Big B’s Texas BBQ opened its second location just prior to Halloween, and although paint has hardly dried with Grand Opening yet to occur the space at 6115 South Fort Apache Road is already showing every sign that it will be just as ground-breaking to the west side as the original was and continues to be in Henderson.

Named after its Pit Master, and changing the long-held belief that Las Vegas is not a Barbeque town ever since 2016, Big B’s Texas BBQ features the work of Brian Buechner and Natalia Badzjo, the husband and wife team taking a hands-on approach to every aspect of the operation from build-out to driving in fresh piles of wood as needed from the Lone Star State.

Joined recently by former Marché Bacchus Chef Amanda Hamilton, the opportunity to bring Sin City’s best smoked Meat across town not left to chance by a team who has always adhered to high standards, guests entering location number two will immediately notice Brian’s handy work in wood tables and chairs flanking a full bar, the relic of Andres’ benefitted by a liquor license in addition to Beer, Soft Drinks and freshly brewed Tea.

Texas through-and-through in terms of décor, the bustling main room offering a full view of the kitchen while Brian and Natalia have opened up the Restaurant’s right half with big screen televisions in each corner, it was in a secluded nook painted orange and white that ten diners were seated, a total of four different college football games on display while country tunes played overhead.

Ready to make new fans, and surprisingly busy considering “soft opening” status at 6:30pm, it was on individual trays that Meats, Breads and Sides arrived quickly, the housemade Cornbread particularly soft when warm and delicious whether plain or slathered with Butter, but best when eaten bite for bite with Beans cooked low and slow in Sauce imbued with Brisket.

Evidencing Ms. Badzjo’s work in the hospitality industry with staff that is already cordial and well-trained, a cashier using limited down-time to help bus tables but one example, it was while conversing that diners continued with hand-cut Fries and crisp Okra, another “green” item recently added in the form of snappy Green Beans gently salted and slick with Butter.

Not sleeping on Slaw or Potato Salad, both finding their audience while Mac & Cheese fresh from the oven was a hit with everyone from the seven year old to a septuagenarian, it was from here that Meat took center stage, Big B’s Brisket following Texas protocol with little more than smoke and a bit of seasoning while Pork Ribs also went quickly with a slight pull of the teeth easily liberating supple Muscle from Bone.

Not a night for calorie counting, though lean yet moist Tri-Tip and Turkey make that option available without feeling cheated, it was after a generous portion of Pulled Pork that Dessert arrived, Chef Hamilton’s new Chocolate Cake an upgrade on what was already quite good while outsourced Pies including Apple and Pecan are also available with additional housemade options reportedly soon to come.

FIVE STARS: A fan of Big B’s Texas BBQ ever since Brian and Natalia opened the doors in early 2016, it is an absolute thrill to have Las Vegas’ best BBQ merely 10-minutes from home and three miles from the office. Occupying the old DW Bistro and short-lived Andres’ it is no surprise the entirely rethought interior is virtually unrecognizable, while the flavors brought from Texas to Vegas by way of Henderson are everything fans have come to expect and love.

RECOMMENDED: Fatty Brisket, Smoked Turkey, Beef Hot Links, Tri-Tip, BBQ Beans, French Fries, Corn Bread, Chocolate Cake.

AVOID: N/A.

TIP: Now open 11:00am to 9:00pm daily at Suite 110 of 6115 South Fort Apache Road, call (702) 844-8206 for take-out and the city’s best dollar-for-dollar catering value.

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

www.bigbztexasbbq.com

Big B's Texas BBQ Menu, Reviews, Photos, Location and Info - Zomato

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CRAFTkitchen [19,] Henderson NV

CRAFTkitchen

Coffee

Hot Chocolate with Biscotti

Chocolate Cherry Scone

Ube Kouign Amann

Ham & Cheddar Kouign Amann

Pumpkin Cheesecake Kouign Amann

Pumpkin Cream Cheese Poptart

CK Monkey Bread

Apple Pie Pancakes – Buttermilk, Cinnamon, Stewed Apples, Cinnamon Streusel, Caramel Sauce

Carrot Cake Pancakes – Buttermilk, Shaved Carrots, Golden Raisins, Candied Pecans, Cream Cheese Icing

Florentine Benedict – Spinach, Oyster Mushrooms, Tomato Confit, Poached Eggs, Sundried Tomato Hollandaise, Crispy Herb Polenta Cake

“K.F.C.” Korean Fried Chicken – Korean-inspired Fried Chicken, Sriracha Slaw, Fried Egg, Ube Bun

The Monte Cristo – Battered and Fried Bread, Niman Ranch Ham, Sliced Turkey, Swiss Cheese, Strawberry Jam

Ube Bread Pudding – Coconut Cream Sauce, Coconut Flakes

Pumpkin Bread Pudding – Candied Pecans, Caramel Sauce

From the day CRAFTkitchen opened it raised the bar for breakfast Valley-wide, and on Saturday for the 200th edition of #everchangingbrunch Jaret and Tami’s little place in Henderson again dazzled with quality and creativity plus service that attests to well-trained employees working with a sense of pride.

Four years old just prior to Halloween, the Blinn’s investment of money, time and talent paying off thanks to their commitment to quality and community, it was arriving before the 11:00am rush that three guests were seated on the Restaurant’s left half, several familiar servers and a new General Manager all moving quickly but purposefully with smiles on their faces.

Still as bright and tidy as day one, living walls and art from the Blinn’s daughter flanking the Coffee Bar and Pastry cases full of delights, it was shortly after seating that beverages were served, brewed to order Coffee bold and balanced while Hot Chocolate found added depth in Milk with a tiny Biscotti at its side.

Surrounded by folks of all ages, a “35-40 minute wait” avoided by calling ahead, it was with five of the aforementioned Baked Goods that dining got started, the Chocolate Cherry Scone crumbly but moist with Black Forest inklings while Jaret’s seasonal Poptart packed with seasonal Pumpkin Cream Cheese remains reference-standard for how to take a commercially available icon and make it better in every way.

Continuing with Kouign Amann, pockets of melted Butter visible amidst flaky layers, one would be hard-pressed to decide which was tops among Ham and Cheese, Ube Coconut or Pumpkin Cheesecake, the best bet a side-by-side tasting, but only if that still allows enough stomach space for Sin City’s best Monkey Bread.

Equally indecisive with regard to Pancakes, both Buttermilk and Birthday eventually missing the cut in favor of two weekly specials, fans of CRAFTkitchen’s Carrot Cake will be delighted to find all the same spices in a short stack topped by Cream Cheese, Sultanas and Nuts while Autumn is also highlighted by the flavors of a Caramel Apple combined with Cinnamon Streusel that eats much lighter than it looks.

Next veering savory, the #everchangingbrunch this week featuring two new choices, Gluten-free diners would be smart to check out Blinn’s Benny featuring Spinach, Mushrooms and Tomatoes over seared Cornmeal while others ignore any such allergy (or calories) to indulge in *The* Monte Cristo done as the original recipe suggests by way of Turkey, Ham and Swiss fried and ready to be dipped in housemade Jam.

Adding one item from the “regular” menu, though calling CRAFTkitchen’s “K.F.C.” anything but exceptional undermines everything from the housemade Purple Potato Roll to a sticky Organic Chicken Breast and spicy Slaw, it was after devouring every messy bite that Dessert arrived, another debate ensuing as to whether piping hot Pumpkin Bread or Ube with lightly sweetened Coconut Sauce was the better place to invest limited remaining appetite.

FIVE STARS: Undeniably a fan, the entire Valley remains fortunate to have CRAFTkitchen where Tami, Jaret and their staff continue to deliver on a motto of “Food with personality delivered by people with passion” each and every day, but even better with the #everchangingbrunch on weekends.

RECOMMENDED: CK Monkey Bread, Ube Kouign Amann, Ham & Cheddar Kouign Amann, Pumpkin Cream Cheese Poptart, Apple Pie Pancakes, The Monte Cristo, “K.F.C.” Korean Fried Chicken, Ube Bread Pudding.

AVOID: …the line at Popeyes and go check out the K.F.C. instead. You’re welcome.

TIP: With the Holidays coming up consider CRAFTkitchen for both off-site catering and buyouts. Give them a call daily until 3pm at (702) 728-5828 to place orders or inquire, and see the Thanksgiving to-go menu above.

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