Plantone’s Italian Market, Las Vegas NV

Plantone’s Italian Market

Roast Pork Italian Sub – Slow Roasted Pork, Sharp Provolone, Broccoli Rabe, Au Jus

Tony’s Fried Boloney – Mortadella, Fried Onions, American Cheese (no Mustard)

Eggplant Parmesan – San Marzano Marinara, Mozzarella

Housemade Meatballs – San Marzano Marinara

Soft Italian Rolls

Mama’s Margherita Pizza – San Marzano Tomato Sauce, Fresh Basil, Housemade Mozzarella, EVOO

Pizza Verdure al Rosti – Roast Eggplant, Zucchini, Squash, Onion, Tomato, Basil Pesto, Housemade Mozarella, EVOO

Paulie’s Pesto Chicken Pizza – Grilled Chicken, Fresh Basil Pesto, Housemade Mozzarella, EVOO

Pizza Bianca – Grilled Chicken, White Sauce, Caramelized Onions, Fontina Cheese, Grated Parmesan, EVOO

Ricotta Cheesecake – Fresh Strawberries, Whipped Cream, Housemade Strawberry Sauce

Cannoli – Mascarpone, Ricotta, Dark Chocolate Chips

Just now approaching their one year anniversary in Spring Valley, an area whose culinary scene continues to grow almost as quickly as the number of houses being built in the shadow of Ikea, it was in two-parts that Plantone’s Italian Market was experienced, once by way of catering and also inside the Restaurant during Happy Hour.

Described as an old school Italian Deli but found in a spacious and cleanly footprint on the corner of South Durango and West Warm Springs, owner Glenn Plantone promising the “finest domestic and imported ingredients” and family recipes taking inspiration from uncle Tony “Bolony,” guests entering Plantone’s from 11am daily can expect warm greetings from nearly the moment they step inside, a 4:15pm arrival finding no other diners present, thus giving the young woman behind the register plenty of time to discuss the concept as well as the menu.

Clearly a Restaurant that places equal value on customer service and product, an aisle opposite the counter lined in dried Pastas and San Marzano Tomatoes plus several imported Condiments, it was after briefly taking note of several daily specials that the decision was made to partake in Plantone’s 4pm-7pm Happy Hour, the ability to customize Sandwiches to ones liking yielding nearly a foot and a half of Italian Bread, Meat and Cheese for less than $14 all-inclusive.

Toqued by former D.O.C.G. and Sirio Chef Francesco Savinetti, his daily charge largely the aforementioned specials including several fresh Pastas sold at a fraction of Strip pricing, it was seated at a tall wooden table facing several televisions that a brief wait followed, the interior otherwise decorated in a rustic mural well lit and handsome while an outdoor patio beckons guests “dining in” during warmer weather.

Declining Beer, Wine or anything but Water from the Coke “Remix” Machine, though several bargains are to be found, it was immediately on the Food’s arrival that one could tell things would be good, melted Yellow Cheese atop fried Mortadella and Onions a significant upgrade from the typical Bologna Sandwich for just $5 while the sliced Pork, bitter Rabe and Provolone reminisced of DiNic’s inside of Philly’s Reading Terminal Market, but with better Bread and au jus on the side.

Impressed enough by this first visit that further exploration was warranted, a catering order delivered to the office just three days later entirely self-selected and paid for by Mankind Pharma, it should go without saying that Plantone’s represents a significant improvement on the likes of Jason’s Deli or Baja Fresh when it comes to lunch, the Eggplant Parm and Meatballs by the tray each showing well in a bath of Tomato Sauce with the former’s breading still slightly crisp, an included box of soft Italian Bread not only good for making Sandwiches but also for sopping up Sauce later in the day.

Moving next to a quartet of Pizzas, the availability of slices, personal Pies or eight-slice sharables inside the Restaurant undoubtedly a tempting lunch option for those in the area, it is difficult to say whether the oblong discs topped in housemade Mozzarella plus a variety of Vegetables and Meats would have been more crispy if not catered, but save for this small complaint about flaccid Crust the flavor of each was quite good with special mention saved for the Bianca with tender Grilled Chicken shining amidst Garlic, Onions and nutty Fontina.

Rounding things out with two housemade Desserts, both of these plus the Tiramisu available at half-price during Happy Hour, those who enjoy Cheesecake will be thrilled to know that Plantone’s old-world recipe yields one of the most dense and creamy slices in all of Sin City while the filled-to-order Cannolis take the “Cake Boss” to task for $2 less, each.

FOUR STARS: Locally owned and operated in a city that inexplicably lacks a top-tier “Italian deli” on the West side, even the venerable Cugino’s near UNLV largely unknown to many residents due to their location, Plantone’s Italian Market seeks to deliver on a promise of “authenticity and comfort” by bringing old school recipes and good old fashioned craftsmanship to a part of town where such things are significantly underrepresented.

RECOMMENDED: Roast Pork Italian Sub, Eggplant Parm, Tony’s Fried Boloney, Pizza Bianca, Ricotta Cheesecake.

AVOID: As above, the Pizzas were all significantly more ‘floppy’ than personal preference dictates they should be and the Margherita would be far better with sliced Tomatoes instead of Sauce, plus more Basil.

TIP: 11a-9p Sunday through Thursday and open until 10pm Fridays and Saturdays, online ordering with curbside pick-up and ezcater available.

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

Plantone's Italian Market Menu, Reviews, Photos, Location and Info - Zomato

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Chayo Mexican Kitchen + Tequila Bar, Las Vegas NV

Chayo Mexican Kitchen + Tequila Bar

The Don Margarita – Don Julio Blanco, Fresh Lime, Cointreau, Ginger Syrup

Mexican Sunset – Patron Silver, Amaretto, Peach Schnapps, Pineapple Juice

Chips & Salsa – Housemade Molcajete Salsa, Crispy Tortilla Chips

Guacamole – Fresh Avocado, Cilantro, Lime, Jalapeno, Crispy Tortilla Chips

Queso Dip – Mexican Cheese Fondue, Roasted Chiles, Crispy Tortilla Chips

Chipotle Wings – Crispy Chicken Wings, Chipotle Hot Sauce, Cilantro Crema, Pickled Vegetables

Tortilla Soup – Fire-roasted Tomatoes, Shredded Chicken, Crispy Tortilla Strips, Cilantro, Avocado, Queso Fresco

Baja Shrimp Tostada – Gulf Shrimp, Lime, Onions, Cilantro, Jalapenos, Avocado / Spicy Tuna Tostada – Fresh Ahi Tuna, Black Beans, Serrano Peppers, Avocado, Cilantro, Mango Vinaigrette

Tacos – Chicken Al Pastor, Pork Chile Verde, Carne Asada on Corn Tortilla

Enchiladas – Modelo braised Short Rib, Cascabel Chile Sauce, Jack Cheese / Roasted Corn, Poblana Rajas, Portabello Mushrooms, Jack Cheese, Tomatillo Sauce with Refried Beans, Mexican Rice

Prime Rib-Eye – Mole, Crispy “Street Corn Style” Potatoes, Peppers, Onions

Tres Leches – Sponge Cake, Tres Leches, Housemade Grand Marnier Cream, Fresh Berries / Flan – Traditional Caramel Custard, Fresh Berries

Brownie Sundae – Warm Chocolate Brownie, Vanilla Ice Cream, Chocolate Sauce, Fresh Berries

Bread Pudding – Vanilla Custard, Raisins, Cinnamon, Vanilla Ice Cream

In a city rarely distinguished by subtlety, most people’s first thoughts of Las Vegas involving the flashing lights of slot machines or the pulse pounding beat of a club, it seems hard to image anyplace being “too much,” yet as dinner of Saturday proved there actually may be a point of diminishing returns at a place like Chayo Mexican Kitchen + Tequila Bar where the Food and Drink somehow get lost in the spectacle.

Now approaching its fourth anniversary, one of The Linq’s few opening-day venues that has not changed name or concept, it was earlier this year that Chayo came under the same management as HeXX Kitchen + Bar at Paris, Chef Steve Aguglia taking over as top toque and freshening up a menu that spans from Tacos and Burritos to innovative daily Breakfast and Dinner Specials.

Open from 8am until midnight or later daily, a Taco and Margarita Cart out front tempting passers-by as loud music overflows the promenade, guests entering Chayo will immediately find themselves engulfed in a Tex-Mex wonderland comprising everything from Sombreros and Luchador Masks to a Mechanical Bull, the Hip-Hop soundtrack later spun by a DJ fairly incongruous with the concept, particularly during NFR Rodeo weekend.

Eventually becoming accustomed to the scene, a process aided by excellent service provided by a College-age woman who kept up with Food and Beverage orders over the course of nearly two hours, it was with Cocktails in hand that Chips, Salsa, Guacamole and Queso Fundido were all served simultaneously, the housemade nature of each making them better than the typical Mexican joint with the smoky Salsa and Cheese Dip that never showed a sign of coagulating particularly stand-out.

Dining as a quartet and thus doing a lot of sharing, many of the items re-portioned or plated in order to facilitate this given the immense size of a comfortable leather booth, it was with a plate of Wings ordered for the youngster that adults were presented shallow bowls of Tortilla Soup filled with shredded Chicken and bold aromatics, a follow-up of two styles of Tostada really a tossup as to which was better, though the addition of Mango Vinaigrette to Spicy diced Tuna made it pretty hard to top.

Approximately half-full early but swelling with a mix of Cowboys and verbose tourists as the hours passed, Televisions showing Hockey and Basketball joined by a live feed of Buckin’ Broncos and Calf-Roping, it was just prior to Tacos being presented that a Photographer selling commemorative pictures stopped by to peddle her goods, a Magician soon to follow and finally two scantily clad Jack Daniels ambassadors selling $5 shots and ‘swag.’

Finding far more value in warm Tortillas packed with Chicken Al Pastor, Green Chili Pork or Carne Asada than any of the gimmicks, though a $10 Mechanical Bull ride was well-worth the thirty seconds of fun before being unceremoniously thrown to an airbag below, it was upon return to the table that two Enchiladas proved to be Chef Aguglia’s very best dish, the Short Rib tender amidst spicy Rattle Chile Sauce while the Roasted Corn fared even better alongside Cheese and strips of Mushrooms.

Fairly full at this point, tablemates taking only small bites of Rib-Eye plated atop Onions, Potatoes and a surprisingly convincing housemade Mole, it was with most of the medium-rare Beef finished that all four of Chayo’s Desserts capped things off, the light Sponge Cake holding up well despite being sopping wet with Condensed Milk and Boozy Cream while the Brownie and Bread Pudding were both rich and delicious, though no match for what might just be the sweetest and creamiest Flan in town.

THREE AND A HALF STARS: Offering superior Food and vastly better service than one might guess, the only real issue being an almost overwhelming amount of competing ‘activity,’ Chayo Mexican Kitchen + Tequila Bar undoubtedly fits what many love to criticize about Las Vegas dining, though it would be hard to name a better place serving this style of food on the Strip at such a portion and price-point.

RECOMMENDED: The Don Margarita, Chips and Salsa, Queso Dip, Spicy Tuna Tostada, Roasted Corn Enchilada, Flan.

AVOID: Guacamole is fairly basic and indoor seating once the DJ gets going is not for those looking to carry on a conversation.

TIP: Chayo validates Linq Self-Parking for up to 2-hours with Purchase.


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

Chayo Mexican Kitchen + Tequila Bar Menu, Reviews, Photos, Location and Info - Zomato

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Todd English’s Olives, Las Vegas NV

Todd English’s Olives

Red Sangria – Red Wine, Remy VSOP, Cointreau, Orange Juice

Melody – Bacardi 8 Rum, St. Germain Liqueur, Lime Juice, Mango Juice, Lemon Sour, Agave Nectar, Fresh Basil

Bread Basket – Onion Focaccia, Flatbread, Olives, Olive Spread

Beef Carpaccio – Gorgozola Polenta, Parmesan, Cipollini Onions, Arugula, Balsamic Reduction, Scallion Cream, Garlic Aioli

Portobello Flatbread – Wild Mushroom Puree, Roasted Portobello, Red Onions, Fontina Cheese, White Truffle Oil

Fig & Prosciutto Flatbread – Rosemary Crust, Sweet & Sour Fig Jam, Gorgonzola, Prosciutto di Parma

Seared Hokkaido Scallops – Fava Bean Risotto, Apple Wood Smoke Bacon, Heirloom Carrots, Yellow Pepper Coulis, Micro Greens

Mojo Chicken Cuban – Shaved Prosciutto, Ham, Gruyere Cheese, Caramelized Onions, Sliced Pickles, Spicy Mustard Aioli, Housemade Potato Chips

Butternut Squash Tortelli – Amaretto Cookies, Sage, Brown Butter, Parmesan Cheese

Double Espresso on Ice

2016 Rose Brachetto

Pumpkin Mascarpone Cheesecake – Graham Cracker Crust, Salty Caramel / Banana Tiramisu – Espresso Ladyfingers, Cocoa / Cookie Butter Crème Brulee – Whipped Cream, Fresh Berries

Fallen Chocolate Soufflé – Peanut Butter Lava, Candied Peanuts

Launched over 19 years ago and doing big numbers ever since Bellagio opened its doors it came as a big surprise when an announcement was made that Todd English’s Olives would become Wolfgang Puck’s Spago in 2018, and with the final day of service now set for January 13th a visit on Saturday confirmed that although certainly not ‘revolutionary’ today the Restaurant still remains popular while the Food is fresh, well-executed and accessible.

Not yet giving a reason for the pending change, though the shutter of English’s Boston flagship and his persistent “bad boy” behavior in an era that continues to see celebrities cast-out for any number of indiscretions has fueled speculation, it was nonetheless just past noon that two locals checked in at the hostess podium before being led into a room decked out for Christmas, a sizable four-top overlooking the dancing fountains providing one of the Strip’s best views over the course of nearly two-hours.

Described as ‘Modern Mediterranean’ over a decade before a boom in such cuisine differentiated places like Estiatorio Milos and Cleo from lighter styles of Italian or Alain Ducasse’s Rivea, Executive Chef Abraham Aguilar heading up a kitchen with the tough task of being a high volume crowd-pleaser from lunch to dinner 365 days a year, it was with Ice Water in hand and menus presented that General Manager Nick Servedio stopped by to say hello before drinks were ordered, the house Sangria perhaps a bit heavy for earlier plates while “Melody” was refreshing and fruity atop a Rum backbone.

Familiar with Mr. Servedio from his time at Harvest, in-touch leadership skills both there and at Olives seeing front of house run seamlessly despite a crowd that on this day included many cowboys, it was not long after drinks were served that a Bread Basket arrived sporting two types of Bread, a pair of Spreads and several varieties of Fruit, the city’s most famous Carpaccio hot on its heels with thinly shaved Beef forming a mound over fried Polenta and Arugula and shining thanks to three types of Dressing plus caramelized Onions.

Pacing Lunch out over four courses, even Vegas’ ‘slow period’ seeing the room 3/4 full as sun reflected off dancing water outside, it was with short work made of the Beef that two Flatbreads on wooden boards arrived next, the Crust thin and crisp with the better selection largely a matter of personal choice as the combination of Mushrooms and Onions was dialed up slightly by way of Truffle Oil while the sweet and savory combination of Figs and Prosciutto may prove a challenge to some thanks to pungent Blue Cheese.

Rounding out savories with two seasonal selections plus a Sandwich, the seared Scallops a fairly predictable offering placing three nicely cooked specimens atop tender Risotto with roasted Carrots and Bacon plus a slightly overwhelming Coulis, it was somewhat surprising that Chef Aguilar’s housemade Tortelli stuffed with Butternut Squash was as impressive as many Pumpkin Tortellini served in Italy in terms of taste and texture while the “Mojo” Chicken Sandwich riffed on a Cuban with shaved Pork, melted Cheese, Pickles and Onions.

Raising the shades as sun dipped west, a view that will apparently soon be extended further even more impressive today than it was in 1998, it was with a sweet Sparkling Wine and Espresso that the meal came to a close, all four Desserts enjoyable but the standouts undeniably a particularly well-executed Lava Cake with salty Peanut Butter and the spiraled Crème Brulee with crackling Sugar and Custard atop a layer of Cookie Butter.

FOUR STARS: Never the glitziest option on the Strip, but consistently packed thanks to a wide-ranging menu of accessible fare appropriately targeted and priced for Las Vegas’ broad demographic, Olives is one of those Restaurants that one could walk by a hundred times without ever paying much mind to, yet having now finally stopped in there is no doubt about its place in Las Vegas culinary history and for both fans or first timers the next month offers a perfect opportunity to pay them a visit.

RECOMMENDED: Melody, Beef Carpaccio, Butternut Squash Tortelli, Mojo Chicken Cuban, Cookie Butter Crème Brulee.

AVOID: The Pepper Coulis with the Scallops and Truffle Oil on the Mushroom Flatbread both hindered more than they helped.

TIP: As above, last day of service is slated for 1/13/18.

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

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

Posted in Bread Basket, Coffee, Dessert, Food, Las Vegas, Nevada, Olives, Pizza, Pork, Souffle, Tasting Menu, Tiramisu, Todd English's Olives, Truffle, Truffles Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Paid In Full, Las Vegas NV

Paid In Full

Udon Fries – Animal Style

Sweetbread Katsu – Snow Pea, Bacon, Radishes, Frisee, Bulldog Sauce

Crispy Tapioca – Aged Parmesan, Nori Powder

Crispy Brussels Sprouts – Sweet Chili Vin, Pumpkin Seeds, Basil

Sea Okonomiyaki – Squid, White Fish, Sea Urchin Aioli

Traditional Octopus Takoyaki – Takoyaki Sauce, Pickled Ginger, Bonito

Escargot Takoyaki – Salsa Verde, Garlic Aioli

Triple Garlic Yakisoba – Pork Belly, Mushrooms, Cabbage, Negi

Mapo Tofu Frito Pie – Minced Pork, Aged Cheddar Cheese, Scallion

Karaage – Sake & Soy Chicken Thigh, Maggi Ranch Dressing

Vanilla Soft Serve Sundae – Balsamic Blueberry Sauce, Sea Salt Graham Cracker

Vanilla Soft Serve Sundae – Maple Cookie Crumble, Brown Sugar Bacon, Walnut Sauce

Black Sesame Panna Cotta – Dark Cherries, Black + White Sesame Brittle

Sweet Anko & Camembert Toast – Cap ‘n Crunch Breading, Kuromitsu Syrup

Admitting up front that I have no idea who Eric B & Rakim are, nor a great deal of appreciation for eateries that seem to value being “cool” over being excellent, it was with four frequent dining pals that a table was filled at Paid in Full on Friday night, an Email sent in advance and answered by Chef Michael Plourde putting names on the wait list at 6:30pm but the no reservations policy still seeing groups wait for nearly thirty minutes in a small area next to the Bar.

Decorated in a style best described as Retro-J-Pop, everything from graffiti geishas to Star Wars and a disco ball making an appearance in the former Fish n’ Bowl space on South Durango, Paid In Full originally opened its doors in late September as the brainchild of two former Wynn employees with high accolades coming from at least one highly valued voice, the Japanese Street Food concept at the very least something new in a part of town otherwise mostly same-same.

In reality as much “fusion” as it is Street Food, the frequently changing menu only found via Social Media featuring everything from “Traditional Takoyaki” to a Mapo Tofu “Frito Pie” over a range of some 25-30 plates ranging small to large, it was following recommendations of “three plates per person” that exactly one-half of the day’s dishes were requested, a nicely paced roll-out of 1-2 at a time occurring over the course of nearly two hours.

Well priced and best portioned for groups of two or four thanks to plating, the grand total with tax and tip coming out to around $40 each on this particular night, it was with waters filled frequently that dinner began by way of flash-fried Udon covered in Sauce not dissimilar to that of a Big Mac, the flavors nostalgic for those who’ve not eaten at McDonald’s in nearly two decades while the follow-up Sweetbread Katsu was marred by smaller Nuggets than those seen in pictures which largely muted the Offal, though the sliced Snow Pea salad and Asian Barbeque Sauce were quite nice.

Continuously giving off a Momofuku circa-2007 vibe throughout the evening, the music a bit lower but the influences undeniable, it was as Bel Biv DeVoe played that all agreed one slice of the Crispy Tapioca was enough to get a sense of the dish and move on to better, the oily mouthfeel quickly replaced by Brussels Sprouts with sweet Sauce juxtaposing Pumpkin Seeds and crispy Basil a very novel and delicious spin on a dish that seems to be offered everywhere these days.

Taking a briny turn for the only part of the meal served as a trio, two styles of Takoyaki and an Okonomiyaki served more like a Burger Patty-sized Fishcake highlighted by the Traditional Octopus Balls as the others simply came across as mushy and muddled by too many competing flavors, it was surprisingly in the “Large Plates” that Paid In Full really hit full stride, the take-out box of springy Noodles dazzling with Garlic mellowed by Cabbage and Mushrooms while the clever Mapo Tofu cast aside any sense of subtlety by way of minced Pork amidst the crispy Corn Chips and plenty of Sichuan Peppers beneath melted Cheddar Cheese.

Strangely saving a small plate of fried Chicken for last, the flavor fine but Breading lacking any crunch to help differentiate it from Flesh, it was setting aside only one of three Sundaes that dinner concluded in four Desserts, the Vanilla Soft Serve taking well to both Blueberries and Graham Crackers as well as Bacon and Maple with lightly bitter Walnut Sauce while the finely blended Panna Cotta and Red Bean Cheese Toast each walked a tightrope between sweet and savory to good effect.

THREE STARS: Still fairly new at only six weeks in Paid In Full is the sort of place one wants to love for having the guts to be different, but based on just one meal the food thus far seems to lack consistency not only from dish to dish but from what is featured in photos early on to what was served on this particular night.

RECOMMENDED: Crispy Brussels Sprouts, Traditional Takoyaki, Mapo Tofu Frito Pie, Triple Garlic Yakisoba, Sweet Anko & Camembert Toast.

AVOID: Sweetbread Katsu, Escargot Takoyaki, Karaage.

TIP: Open from 5:00pm-10:00pm Monday through Thursday and an hour later on Friday/Saturday, Liquor license pending and website mostly useless.

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

Paid In Full Menu, Reviews, Photos, Location and Info - Zomato

Posted in Dessert, Food, Ice Cream, Las Vegas, Nevada, Octopus, Paid In Full, pancake, Pancakes, Pork, Sweetbread, Sweetbreads Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Stacks & Yolks, Las Vegas NV

Stacks & Yolks

S’mores – Chocolate Pancakes, Crushed Graham Crackers, Whipped Marshmallow Cream, Toasted Marshmallows

Alabama Slamma – Peanut Butter Pancakes, Bananas, Pecans, Whipped Cream, Chocolate Drizzle

Deep Fried Churro French Toast – Butter, Cinnamon, Sugar, ‘Maple Syrup’

Previously called Griddlecakes, a meal in April 2015 at the location on North Jones Boulevard so unmemorable that the connection did not become evident until viewing aged Social Media posts, it was as part of breakfast on Friday that a visit was made to Stacks & Yolks on South Durango Drive, a new name and updated menu from the same ownership seeing the place fare better despite a new set of faults.

Tucked away in a plaza also featuring fast food, foot spas and firearms suppliers, a fairly typical situation for many family-owned Restaurants spread across The Valley, those frequenting the area will likely know the space thanks to bold yellow signage visible from the street and with a large parking lot available those deciding to stop in will find the theme replicated many-fold on the inside where early morning remains fairly quiet save for weekends.

Once known for a fairly typical collection of Eggs, Hashes and Griddles but since going for gusto by way of oversized plates and Pancakes featuring a dozen different Batter flavors plus at least ten Toppings daily, it was immediately upon entry just prior to eight o’clock that guests were greeted and invited to “sit anywhere you like” by a lone young server prone to calling everyone “boss” or “my man” before knocking on tables as if by habit.

No doubt an all-ages environment, two men in suits discussing business at one table while two women, an infant and pre-school aged child occupied a four-top across the way, it was as current Pop staples played overhead that selections were made from a sizable collection, the ability to customize great for those who are picky or with allergies and the prices mostly on par with other independently owned Breakfast places.

Eventually settling on three individual plates priced $5.99 to $8.99, the “10-Pancakes and 10-Eggs in under an hour” challenge saved for another day, it was perhaps fifteen minutes before all three items were delivered in succession, the warm pseudo-Syrup quickly set aside in favor of the good stuff brought from home and first bites of the Churro-style ‘Short Stack’ immediately proving worthwhile as the fried Bread thickly coated in Cinnamon and Sugar offered a great crunch that quickly gave way to a soft custard-soaked center.

Moving next to the Pancakes, two $5.99 specialty singles requested and both barely visible beneath a mountain of toppings, it is surprisingly in their signature item that Stacks & Yolks comes up short as a result of flavors that simply taste ‘off,’ the use of syrups or concentrates likely at fault as the Peanut Butter’s faint taste was almost imperceptible while the Chocolate tasted mostly like Hot Cocoa Mix, though in both cases the combination of Whipped Cream and all the rest were enough to make them mostly enjoyable.

THREE STARS: In a city with no lack of Breakfast joints, both chains and independently owned, Stacks & Yolks falls somewhere towards the middle of the pack in terms of everything from price to service to the food itself.

RECOMMENDED: Churro French Toast.

AVOID: Flavored Batters seem to be a waste unless buried in toppings.

TIP: The social media #stacksandyolks offer featured on tables can only be applied to plain Buttermilk Pancakes without any toppings, IE you cannot simply take $3.99 (the cost of one Pancake) off of a Short Stack or Specialty Pancake.

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

Stacks and Yolks Menu, Reviews, Photos, Location and Info - Zomato

Posted in Breakfast, Food, French Toast, Las Vegas, Nevada, pancake, Pancakes, Stacks & Yolks, Stacks and Yolks Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Dee’s Donuts, Las Vegas NV

Dee’s Donuts

Old Fashioned with Glaze

Buttermilk Bar with Maple Glaze

Blueberry Cake with Blueberry Glaze

Cinnamon Roll with Glaze

Red Velvet Cake Donut with Glaze and Sprinkles

Raised Donut with Strawberry Glaze, Chocolate and Vanilla Frosting Drizzle

Apple filled Donut with Glaze

Chocolate Cake Donut with Glaze

Apple Fritter with Glaze

Bavarian Cream with Chocolate Frosting

Raised Donut with Blueberry Glaze and Vanilla Frosting Drizzle

Raised Donut with Maple Glaze

Raised Donut with Chocolate Frosting and Sprinkles

Previously with several stores in Las Vegas, but cutting back to just one in Centennial as new Donut shops have proliferated across the Valley, it was early Friday that a stop was made at Dee’s Donuts, construction along the 215 going North confusing an outdated GPS but the shop itself conveniently located in a small shopping plaza just off the highway.

Open at 5am daily, a sign on the inside indicating that this even includes Christmas, guests entering Dee’s will immediately find themselves standing at the center of a large space across from Coffee and coolers with seating to the right and Pastries to the left, a lone man identifying himself as the owner busying himself packing pre-orders as patrons filter in and out with paper bags or pink boxes in hand.

A classic Doughnuttery not unlike Ronald’s, Friendly or Real, the selection ranging from Old Fashioned and Buttermilk Bars to Yeasted or Cake choices with no signs of Cronuts, Bacon or Cereal, it was unfortunately without Crullers made on this particular day that a some-for-now and more-for-later approach was taken to ordering, the total coming out to around a buck for each when accounting for tax.

Sitting down to enjoy a portion of the lot while still at 6401 North Durango Drive, the interior clean and lightly decorated for The Holidays with festive tunes playing overhead, it was beneath a liberal pouring of sugary Glaze that Dee’s Old Fashioned unfortunately got lost before moving on to a still-warm Blueberry Cake Donut dressed in light blue topping, the flavor not quite ‘natural’ but still quite delicious with a soft and buttery crumb.

Said by others to offer a really great Buttermilk Bar, the item no doubt with fans considering all but one Maple and one Chocolate were sold out just past 7:00am, it was confirming rumors that teeth sank into the soft Biscuit with oil penetrated perhaps 1/8” beneath Maple Glaze, the topping far less cloying than many both here and atop a fluffy yeasted Ring enjoyed later.

Not a place that will be confused with artisan shops charging double per Donut, everything undoubtedly made from a mix but both the spiraled Cinnamon Roll and warm Red Velvet Cake showing fairly well, it was not until several hours later that teeth sank into a pocket filled with sugary Apple Pie Filling, the HFCS simply too sweet to be enjoyable while the Bavarian fared better despite a fairly skimpy amount of Vanilla Pudding.

Tasting bites of three more Yeast Rings, the Strawberry less sweet than Dunkin but still not on par with the likes of ACE which somehow manages to make theirs taste more “fruity,” it was finally with a compact and crisp Apple Fritter followed by glazed Chocolate Cake that tasting was completed, the former amidst Sin City’s top five but the latter suffering from an astringent aftertaste.

TWO AND A HALF STARS: Serving a part of town where Donuts are fairly scarce there is clearly a reason Dee’s has its following, but in comparison to other ‘local’ shops like Ace, Friendly, Real and others it simply does not stand up save for good prices and a few specific items.

RECOMMENDED: Buttermilk Bar, Blueberry Cake Donut, Raised Donut with Strawberry Glaze.

AVOID: Chocolate Cake Donut, Apple Pie Filled Donut, Raised Donut with Chocolate Glaze.

TIP: Open 5a-7p weekdays and until 3pm on Weekends.

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

Dee's Donuts Menu, Reviews, Photos, Location and Info - Zomato

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Herringbone [7,] Las Vegas NV


Iced Tea

It’s Still Hot in Mexico – Resposado Tequila, Thai Chili, Agave, Lime, Cilantro, Cucumber Juice

Cherrystone Clam Ceviche – Salmon, Pico, Peppers, Vinaigrette

Ceviche Toastada – Rockfish, Serrano Peppers, Red Onion, Cilantro, Lime, Radish, Guacamole

Pacu Fish Ribs – Grilled, Cranberry Chipotle BBQ, Charred Lemon

Charred Squid – Lamb Sausage, Squid Ink Aioli, Citrus Vinaigrette

Pork Belly Tacos / Duck Confit Tacos – Potato Scallion Pancakes, Matchstick Apples, Greens with Sorrel, Apple, Grape, Mandarin Orange and Quince Salad

Cherrystone Clams – Mushrooms, Linguica Sausage, Garlic, Tomatoes, Red Peppers

Buffalo Octopus – Black-eyed Peas, Celery, Carrots, Ranch

Mary’s Roasted Half Chicken – Tortilla Shells, Black Beans, Scallion Rice, Arugula, Spicy Guacamole Crema

Brussels & Pecans – Deep Fried, Candied Pecans


Mascarpone Cheesecake – Mascarpone, Strawberry Gelee, Pistachio, Mandarin-Yuzu Sorbet

Chocolate Cake – Caramel Mousse, Raspberry Chocolate Ganache, White Chocolate Cream

Chocolate, Sea Salt & Caramel – Chocolate Sauce, Candied Hazelnuts, Chocolate Crumble, Nutella Gelato

It may come as a surprise to some that although Las Vegas likely possesses more 24/7 Bars and Sports Bars than anywhere in America, many highly regarded both locally and nationally, the process of finding one that offers great food while also being suitable for a ten year old is easier said than done, the vast majority of these allocated to The Strip and even then some like Lagasse’s Stadium off-limits du e to gaming which made the decision to visit Herringbone for the Big Ten Championship a perfect, if unlikely, fit.

Rapidly approaching anniversary number two amidst Aria’s second floor dining collection, the trio of Brian Malarkey’s Herringbone, Jean Georges Steakhouse and Mina’s Bardot Brasserie arguably the best 100-yard stretch of dining in a city full of outstanding food, it was just moments prior to a 5pm Kickoff that three guests checked in at the hostess podium in front of the large space, an offer of indoors or outside clearly favoring the former thanks to at least a dozen televisions including four set to the Buckeyes and Badgers with others showing Miami versus Clemson.

Frequently offering in-game commentary during lunch or on NFL Sundays, the decision to play low-volume music from a DJ outdoors understandable based on Weekend evening clientele, it was shortly after settling into a standard size four-top that guests were greeted by familiar faces including longtime servers and managers plus Chef Nick Aoki.

Having last visited the Restaurant in June for a pre-show Dinner, the menu since transitioning to Autumn and soon to give rise to Winter 2017, it was after perusing the choices for several minutes and ordering drinks including a spicy holdover titled It’s Still Hot in Mexico that the decision was made to give Chef Aoki Carte Blanche for the evening, several current items offered in addition to some upcoming throughout the course of the game.

Specifically requesting just one dish and otherwise offering no allergies or predilections, the youngster happy to keep pace with adults while sipping Cranberry Juice, it was not long before plates began a steady roll-out started by marinated Cherrystone Clams mixed with tender Salmon and diced Vegetables dressed in lemony Vinaigrette, the flavors bold but balanced and a nice tie-in to the aforementioned request of a housemade Corn Tortilla fried crispy and topped with Guacamole, Peppers and cubes of meaty Rockfish.

Ending Las Vegas’ warmer weather with grilling still on the brain, Geno Bernardo’s long-established connections frequently allowing Herringbone to work with ingredients not featured elsewhere in town, it was with both raw preparations quickly consumed that a large plate of Pacu roasted on the Ribs was presented, the texture not unlike Pork lending itself nicely to a thick mop of smoky Barbecue Sauce with small bones rarely a nuisance while the charcoal-kissed Squid from Nick looked forward to the next season as each snappy Cephalopod was stuffed with warming Lamb Sausage.

Ever a confident kitchen, both Chef Aoki and Bernardo given a lot of creative control despite the restaurant now being a “brand” with five locations, it was transitioning from Sea to Land that course five offered two types of “Tacos” served on tender Potato Pancakes, the dark-meat Duck supple, gamey and perfect for fans of Fowl while the Pork Belly was its typical crowd-pleasing self with fatty Flesh juxtaposing crispy Skin.

Returning to the Ocean for two familiar items, the opening Clams now served hot with Mushrooms and housemade Linguica bathed in Garlic preceding Summer’s Buffalo Octopus that remains a Herringbone best-seller thanks to both the beautifully charred Tentacles and creamy Black Eyed Peas beneath, it was with a large-format modification of Herringbone’s Roasted Chicken that savories came to a close, all the makings for Tacos including Beans, Rice and feather-light Guacamole offered alongside a half-Bird from Mary’s with both Dark and Light Meat cooked exactly as they should be.

Certainly not forgetting the Sprouts, still one of Sin City’s best preparations thanks to a quick trip to the fryer plus candied Pecans and sticky-sweet Sauce, it was moving from Iced Tea to Hot Coffee as the game entered quarter number four that Dessert arrived, none changed from last visit but all still delicious with the Cheesecake again a standout though the little guy personally loved and devoured most of the Nutella Gelato and Chocolate-Caramel Tart.

FIVE STARS: Continually evolving while service remains some of the strongest in the city there is really no reason to think of Herringbone as anything less than one of Las Vegas’ best mid-priced Restaurants, the price-point obviously a bit shifted just like everything else on The Strip but not one dish over the course of two recent visits anything less than excellent.

RECOMMENDED: Pacu Ribs, Ceviche Tostada, Buffalo Octopus, Charred Squid, Brussels Sprouts, Mascarpone Cheesecake.

AVOID: N/A, though they really should bring back the opening Menu’s Carrot Cake or Banana Bread Pudding to spruce up the Dessert Menu.

TIP: Several items were daily specials or upcoming dishes from the Winter Menu, please see online menu and Herringbone Social Media for current offerings.

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

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

Posted in Coffee, Dessert, Food, Herringbone, Ice Cream, Las Vegas, Nevada, Octopus, pancake, Pancakes, Pork, Tasting Menu Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

7th & Carson [2,] Las Vegas NV

7th & Carson

Breakfast Pizzetta – Fresh Mozzarella, Scrambled Eggs, Bacon

Crustless Quiche – Prosciutto and Fontina with Arugula, Apple, Almond Salad

Chicken + Waffles – Apple Waffle, House Fried Chicken Wings, Bourbon Syrup, Powdered Sugar, Butter

Brioche French Toast – Whipped Butter, Apples, Lavender Syrup, Powdered Sugar

Irish Breakfast – Toast Soldiers, Tomatoes, Beans, Mushrooms, Black Pudding, White Pudding, Back Rashers, Sausage, 63° Eggs

Fish & Chips – Cod, Herb Tartar, Oak Barrel Malt Vinegar, Herb Fries, Ketchup

Tandoori Heirloom Carrots – Vauduvan, Citrus Yogurt, Turmeric Oil, Crispy Carrot Tops

7th Street Ham + Cheese Toast – Serrano Ham, Manchego, Medjool Dates

Recently garnering a nod from at least one local publication as one of 2017’s best new Restaurants it was as a party of two that Brunch was enjoyed at 7th & Carson on Saturday morning, the retooled Downtown space that formerly housed Glutton a mere five months old and continuing to tweak a menu that was already quite good with the addition of several new Dinner items plus Lunch and Brunch service.

Open Thursday through Monday from 11am until 11pm and currently beleaguered by Sin City’s slowest month of the year, the annual Great Santa Run further stalling sales on this particular day by way of closures of several streets including Fremont, it was nonetheless that owner Liam Dwyer was present greeting guests just prior to noon, Chef Gregg Fortunato seeing over an open kitchen where attention to detail remains a hallmark for even the simplest of plates.

Showing the College Football Conference Championships plus NBA Basketball on a trio of Televisions while modern tunes played lightly overhead, a large party who occasionally became fairly boisterous really the only thing getting in the way of a completely relaxing Saturday morning, it was at a corner table bathed in sunlight that guests were seated and presented menus, a collection of seventeen items offered on one side with libations listed on the back.

Unchanged in terms of menu layout save for the addition of a section labeled “Jars,” the focus remaining on items from the Wood-burning oven with a more “Eggs & Bacon” slant, it was passing on Cocktails or Beer that Brunch began with one of Chef Fortunato’s lightly charred Pizzettas, the decision to scramble Eggs rather than add whole after baking a welcome change from what almost everyone else is doing that kept everything piping-hot and balanced over the fermented and fluffy Dough.

Ordering five items from the Brunch Menu and supplementing with a few Lunch dishes, lightly smoky Eggs continued by way of a “Crustless Quiche” served in stoneware hot from the Oven, it was with every bite of the feather-light mix featuring Fontina Cheese and Prosciutto that tasting moved onward to 7th & Carson’s Chicken and Waffles, the decision to use their housemade C.F.C. Wings without spice not only a little bland, but difficult to navigate due to the Bones and somewhat skimpy in portion at a cost of $17.

Getting back on track with French Toast, four triangles nicely caramelized and topped with stewed Apples plus Lavender Syrup for $11, it was in follow-up that Mr. Dwyer’s “favorite” dish was presented, the Full Irish done justice by a collection of outsourced ingredients including both Black and White Puddings plus authentic Back Bacon and Toast Soldiers first used for scooping and then for wiping up Eggs with a gooey sous vide Yolk.

Moving on to another overseas specialty with traditional Fish & Chips, the inclusion of a Malt Vinegar sidecar, housemade Tartar Sauce plus fresh cut Fries making the $12 plank of moist and flaky Cod an even bigger bargain in comparison to anything Gordon Ramsay is peddling at The Linq, it was after debating a Parfait to finish that the decision was made to instead invest in Gregg’s newly-introduced Vadouvan Carrots served in a spiral of Yogurt with fried Carrot Tops, everything about the plate commanding ones attention thanks to contrasting textures and bold flavors while the 7th Street Ham + Cheese was also quite excellent, the oven-toasted Bread thick and crunchy beneath drapes of Pork, nutty melted Cheese and gently roasted Dates.

FOUR STARS: Still finding its way across from Container Park and eat., a challenge that has seen yet another Restaurant open and shutter in less than six months a few doors down, 7th & Carson continues to make a strong case for itself with a Brunch Menu full of both local and international favorites that will undoubtedly please most while the setting and service remain amongst the best Downtown.

RECOMMENDED: Irish Breakfast, Breakfast Pizzetta, Tandoori Carrots, Fish + Chips, 7th Street Ham + Cheese.

AVOID: The Chicken + Waffles is simply not worth the extra $6 compared to Fortunato’s outstanding C.F.C. Wings and the lack of a Dessert menu is still a glaring omission in comparison to the space’s former inhabitant.

TIP: Beginning 12/9/17 the Restaurant will be featuring Brunch Bingo sponsored by Campo Viejo from 11am until 2pm, winners receiving Bottomless Mimosas on the house.

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

7th & Carson Menu, Reviews, Photos, Location and Info - Zomato

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India Oven Masala Bar & Grill, Las Vegas NV

India Oven Masala Bar & Grill

Mango Lassi – Housemade Yogurt, Mango Pulp

Pappadum – Tamarind Chutney, Mint Chutney

Chicken Samosa – Deep Fried Turnovers stuffed with spicy ground Chicken

Chili Paneer – Cottage Cheese, Bell Peppers and Onions in spicy tangy Sauce

Lamb Vindaloo – Lamb Cubes and Potatoes in Spicy Curry Sauce

Chicken Tikka Masala – Tandoor broiled Boneless Chicken in Tomato, Onion and Butter Sauce

Mixed Vegetable Curry – Eggplant, Peppers, Potatoes, Onions and Cauliflower in Spicy Curry Sauce

Boiled Basmati Rice

Garlic Naan – White Bread baked in Tandoor and topped with Garlic

Masala Dosa – Crèpe stuffed with spiced Potato served with Tomato Chutney, Coconut Chutney and Sambar

Kabuli Naan – White Bread baked in Tandoor filled with Nuts, Raisins and Cherries

Kheer – Cardamom Rice Pudding

Cassata Ice Cream Cake – Strawberry, Vanilla, Pistachio, toasted Pecans, Chocolate Chips and Orange Sponge Cake

Located on East Flamingo near Maryland Parkway, an area that apparently has ten Indian Restaurants within a one-mile radius, India Oven Masala Bar & Grill represents the union of prior occupant Indian Oven and the Strip’s India Masala, owner Ulzan Mehta recently taking over the elegantly decorated space and sprucing up the menu with specialty dishes from both the South and North of India.

An accountant by trade and restaurant owner by choice, a self-proclaimed love of food from his homeland seeing Mr. Mehta enter the ever-competitive industry later than many with a collection of old family recipes and regional influences, guests entering India Oven Masala will likely first be struck by both how well-lit and eye-catching the décor is, everything from the lobby featuring a gold statue of Ganesha to the bathrooms spotless, as too is the kitchen and bar.

Featuring a seven-page dinner menu in addition to a lunch buffet like almost every other Indian Restaurant in town, though several differences in each look to set India Oven Masala apart from the pack, the first of these is immediately evident on viewing the right side of the buffet-line where a live-kitchen producing both Naan and Dosa is located, one of only two of its kind in Las Vegas operating both afternoon and evening to produce fresh bread filled or topped with a bounty of unique ingredients.