Press
Sugared Cronut
Chocolate Cronut
Having now sampled the hybrid pastry on both coasts and points in between, including the original Cronut after an amusing two hour wait at Dominique Ansel it was to swanky Vegas newcomer Press Lounge at the Four Seasons that Saturday morning led me and with valet, doormen, smiling servers, and pleasantries aplenty it was just after 7am that I arrived to find a trio of still-warm “New York Style Donuts” lined up beside a few other pastries, a duo selected at $4:50 each and boxed with great care as my car idled out front. Ever service oriented and eager to please even as I snapped a few photos before tasting the goods it was first in the lightly sugared option that I indulged and featuring delicate laminated pastry beneath a light exterior crunch without a hint of oiliness this is as close to the ‘original’ as I’ve found, a supple interior chew harkening a simple butter croissant but unmistakably a donut as well – an effect replicated in the rich chocolate option, though with far more ‘mess’ as the heated ganache slowly dripped through the donut’s hole with each bite through innumerable golden layers. Admittedly still a fan of the slightly more nuanced, crisp, and less sugary “O-Nut” at DK in Santa Monica or that found locally at Coco, for those looking for an Ansel-esque croissant-donut without the airfare and 2+ hour line it is hard to argue against either “America” at New York-New York or Press, though with similar pricing the latter proves far more appealing to those adverse to navigating construction or a smoky casino floor.
http://www.fourseasons.com/lasvegas/dining/lounges/press/