Located in Spring Mountain Center, across Jones Boulevard from Amador and China Mama, Noodlehead has quietly been earning a reputation thanks to handmade Noodles and Asian small plates offered at bargain prices with exemplary customer service.
Offered at a range of spice-levels, Malaysian Curry using Coconut Milk to keep Chilies in check, Dan Dan Noodles come tingly but not fiery in a huge bowl for just $10.95 while similarly priced Chow Mein performs well for more timid palates.
Adding Chinese Beef Rolls that come densely packed with Meat, or faultless Scallion Pancakes for those seeking something lighter, Yibin Burning Noodle are a worthy “signature” from the Chef’s home town that adds Pickled Vegetables and Peanuts to the mix.
Open for lunch and dinner daily Noodlehead also offers exceptional Vegetarian options such as Black Fungus and Cucumber Salad or Crispy Satay Tofu across a diverse menu from which almost anyone can find something to suit their tastes.
Owned by former influencers-turned-marketing Alexandra Lourdes and Lin Jerome Saint Honoré advertises itself as “the first Couture Doughnut & Beignet Patisserie,” or another way of saying artisan Doughnuts targeting ladies with expendable income by way of cute décor.
Having previously tried to offer an objective opinion of the goods, mediocre at best and usually sub-par thanks to eggy-Dough occasionally over-penetrated by Oil, Tuesday featured “Beignets” by name only – “Churro,” Powdered Sugar and one piped with Nutella each weighty with chew like a Bagel and absolutely nothing like the real deal in France, New Orleans or even Disney World.
Zamboni Pizza – Sausage, Old School Pepperoni, Roasted Red Peppers, Mike’s Hot Honey, Mozzarella Cheese
86th Street Square Pie – Mozzarella Cheese, Tomato Sauce, Romano Cheese, Olive Oil, Old School Pepperoni
Brooklyn Jr. – Mozzarella Cheese, Tomato Sauce, Romano Cheese, Olive Oil
The Bleecker Street – Italian Sausage, Garlic, Mozzarella Cheese, Tomato Sauce, Basil, Olive Oil
Serving Las Vegas for over forty years one might well assume Metro Pizza has the take-out game down to a science, and even now with more competition than ever John Arena and Sam Facchini’s Pizzeria remains irreproachable in terms of customer service and quality.
Featuring locations North, South, East and West, with another soon to come at the Convention Center, it was minutes prior to 12:00am that delivery arrived porting Food, utensils, plates and condiments, each carefully packaged.
Never ignoring “Old New York,” or in this class “The Bleecker Street” with a classic trio plus Sausage on voluptuous Crust, “The Zamboni” offers two Meats, Roasted Peppers and a generous drizzle of Mike’s Hot Honey while Metro’s cold-fermented 86th Street remains defiantly light despite its thickness even after traveling whether topped with Cup n’ Char Pepp or Mushrooms.
No less impressive with Wings and Knots there is a reason John and Sam have been successfully serving Las Vegas for so long, a good part of it skill and doing things the right way but also by focusing on the customer to deliver on their promises for budgets big or small.
Tucked inside Suite 104 of 4266 Spring Mountain Road, it was via contacting ShangHai Taste directly that catering was coordinated on Tuesday, Managing Partner Joe Muscaglione arriving at 11:45am-sharp with six items portioned large enough for sharing.
Still the top destination in Shanghai Plaza at the corner of Arville Street, family recipes handed down to Chef Jimmy Li comprising a concise menu of scratch-made plates, it was with all items carefully-packed and temperature appropriate that most got started with Fried Rice, a bit of tooth welcomed amidst Pork, Egg and Soy.
Now the 24th time delivered, though Jimmy’s years at 3 Villages, 1900 Asian Cuisine and Niu Gu will find many locals familiar with his authentic brand of cooking, fans of Soup Dumplings, or XLB, will be happy to know ShangHai Taste’s set a high standard, and whether one prefers Pork, Beef, Shrimp, Crab or even Gluten Free the textures and flavors are great, as too are the fried version entitled Sheng Jian with Sesame Seeds.
Again impressing with House Fried Fat Noodles, each strand slick and slightly chewy tossed with Steak, Stir-fried Rice Cakes traditionally known as Chao Nian Gao remain a personal favorite thanks to sticky-soft pillows with Salt and a bit of sweetness.
Only offering one Dessert, not “American” by any stretch, remaining stomach capacity saw Chocolate Dumplings skipped this time while guests with a sense of adventure enjoyed steamed Wheat Gluten Kao Fu with Mushrooms, fermented Soy and Ginger.
Owned by the folks behind Gyu + Milk Bread opened at 3431 South Jones Boulevard in December 2025, Chef Yuka Takamizawa fusing Japanese and Filipino ideas into a collection of colorful Carbs ranging from Shoku pandesal to Macarons and Tarts.
Sourcing Beans from the Philippines, a $6 cup of Black Coffee frankly disappointing with up-front acidity but no complexity or depth, Bread “Cubes” tally $6.75 and are good the first day but hard and inedible afterwards while slices of Ube Bread taste largely like Bunny or Wonder with a shorter shelf-life.
Seating roughly 35, with an extensive selection of Desserts, additional visits will be necessary to form a more definitive opinion but on first bites Milk Bread is outpaced by both higher end spots like Suzuya and the collection of Asian Bakeries up and down Spring Mountain.
Born in Logan Utah Crumbl took the city by storm, their Instagramable rounds offered in thirty stores across six states by 2019 and now in all fifty states with six in Las Vegas including the Durango location opened in May 2020.
Created by Sawyer Hemsley and Jason McGowan, rapid expansion through franchising yielding mixed results from store to store as evidence by Social Media, it was after several variable experiences that the westside storefront proved competent, the staff exceedingly pleasant while describing each choice.
Undoubtedly popular in part due to photogenicity, though a sterile interior oversells the fact that everything is made from scratch, the first thing those entering in 2026 will notice is Crumbl’s expansion to six “Classic” flavors in addition to four “Weekly” flavors, though occasionally one may find “Mystery Cookies” including specials from the previous week.
Still a young company, so much success despite only starting in September 2017 certainly enviable, best bites came from specials that included “Dubai Biscoff Brownie,” a nice texture with complexity added by Kataifi while Semi Sweet Chocolate Chip is executed as it aught to be.
Offered onsite or via delivery from 8am until at least 10pm Monday through Saturday it was next that “Brownie Batter” took on the namesake before “Chocolate Crumb Cookie” put an Oreo-impregnated round beneath lots of Frosting.
Again finding “Cake” concepts better than the Cookies by which crumbl made their name suffice it to say “Chocolate Vanilla Ice Cream Swirl” is indulgent while Snickerdoodle, “Ultimate” Peanut Butter and Oatmeal Marshmallow all deliver on their nomenclature.
Now with two Las Vegas locations, long after franchises debuted in Florida decades ago, Bad Ass Coffee of Hawaii has been serving the Big Island for over forty years with a name that plays homage to burrows that carried Beans down the mountains in the 19th century.
Part of “the 9th Island” since 2022 on West Charleston, the menu expanding with time to include specialty Lattes and Breakfast Sandwiches on King’s Hawaiian Rolls, fans of Hawaiian Coffee will find several blends as well as 100% Kona by the cup.
Far better sourced than Dutch Bros or Starbucks, a few Koolers and Smoothies a sign of modern times, Cold Brew is smooth with soft acidity and doesn’t dilute thanks to frozen Coffee Ice Cubes while “Twisted Malasada Donuts” served warm are soft, springy and not overly sweet thanks to an abundance of Cinnamon.
Filled Donut with Vanilla Cream and Chocolate Icing
Frequently attached to the cloying smell of Subway Winchell’s Donut House on South Jones is one of ~170 locations, the only explanation for their decades in business seemingly low prices and 24/7 hours catering to undiscerning palates.
Now owned by Yum-Yum Donuts, the family of Verne Winchell selling out in 2004, patrons can still expect the “14 Donut Dozen” made from pre-mix, the Fritter Cake rings fairing slightly better than bone-dry Old Fashioned and flavorless raised selections.
Hummingbird Cake – Banana Cake With Pineapple And Toasted Pecans, Cream Cheese Icing, Butter Pecan Ice Cream
Currently Chef James Trees’ sixth Las Vegas venture, and the first proper Restaurant in a Casino following quick-casual concepts at The Strat and Resorts World, High Steaks Vegas opened in early October replacing VooDoo Steak & VooDoo Lounge atop the Rio’s Masquerade Tower.
At one time a premier Off-Strip destination for locals and tourists alike, High Steaks and other new eateries see casino brass attempting to resurrect a derelict property with free parking, affordable Cocktails and the sort of Food worth getting excited about.
Visited very early, service and expediting predictably green across an immense dining room, a few month’s practice now sees High Steaks humming while panoramic views of Las Vegas come at a fraction of the cost of Top of The World, Foundation Room or whatever replaces Vetri at The Palms.
No doubt a space willing to take chances to capture locals, a $16 Sidecar or Penicillin roughly half-off compared to three recently-opened Steakhouses at The Venetian, housemade Bread offers a stretchy surface complimented by Mustard Butter while several sizes of Seafood Tower deliver Prawns and Crudo plus the usual Lobster, Oysters and Crab.
Taking on several common themes for Starters, Bar Boheme’s French Onion Soup ported over perfectly to the Rio, “Prime Rib Sliders” deliver immense impact while Crab Cakes and Bacon are enjoyable if not “wowing” in comparison to Wild Game Tartare and “Fried Artichokes” that riff on classic Spinach and Artichoke Dip with impressive results.
Not an “Italian Steakhouse,” though Trees and team smartly flex their muscles with a couple of Pastas including a “Mac & Cheese” dish that rethinks mom’s advice to “eat your veggies,” diners tired of the same ol’ Steak & Salmon will love “The Hunt” with Boar, Elk, Venison and “Lion” in the form of a Vegan-friendly Mushroom treated to a multi-step process that will impress Carnivores, as well.
Offering 18oz of Tasmanian Wagyu Ribeye for less than $90, unheard of in this city post-Pandemic, Trees elevates Midwestern stable Salisbury Steak to new heights with rich Mushroom Gravy while Fried Chicken is first brined and smoked for great depth of flavor.
Soon planning a few changes, the Salisbury set to become a “Meatball” Appetizer, current sides range from Creamed Spinach to Asparagus with King Crab and Spuds baked, mashed, fried or dressed up as Chef Joe’s Scalloped Potatoes on a bed of Caramelized Onions.
Trusting Chef Jake Yergensen for Desserts, a smart choice after his work at Esther’s and Bar Boheme, suffice it to say High Steaks’ “Piecaken” poses nicely for the #gram while straddling a fine line between French Silk and Black Forest while the Souffle and Donuts with impeccable Coconut Ice Cream are enjoyable, but not quite on the level of Hummingbird Cake made exactly as it aught to be.
Ricotta Cheesecake – House made cheesecake, graham cracker crust, whipped cream
In a city inundated by mediocre “Red Sauce” Italian it stands to reason that a Restaurant which recurrently wins “Best of Vegas” Gold must be doing things better than most, and although Trattoria Reggiano does so it appears market pressures now see the Downtown Summerlin location cutting back.
An offshoot of the Venetian Hotel original, both locations open for lunch and dinner daily, guests arriving at Trattoria Reggiano at lunch are greeted by just one server and white-papered tables while 80s and 90s “Top 40” play subtly overhead.
Priced lower at the Downtown Summerlin location than on Las Vegas Boulevard, also offering a weekday Happy Hour, complimentary Garlic Knots are no longer offered during the daytime (and nor can guests offer to buy them.)
Showing two different NFL games on televisions at the bar, while those without interest in sports can watch an open kitchen including the enormous Pizza oven, Cocktails include the herbaceous “Eternal Summer” plus Limoncello Spritz that pair well to Appetizers such as tightly packed Meatballs or an Antipasto Board
Less impressed by Pizza, the unleavened Crust neither Roman or Neapolitan nor Sicilian, credit is due for at least usimg imported Ingredients ranging from Prosciutto to aged Balsamic plus good Olive Oil.
Not a space trying to reinvent the wheel, ownership by Fifth Avenue Restaurant Group placing Trattoria Regianno in the same portfolio as many Las Vegas casino food courts, Penne a la Vodka is acceptable despite limp Pasta while Linguine & Clams is generous with both Garlic and Bivalves.
Importing some Desserts while fabricating others on-site, the Cheesecake lighter than many but still quite rich, fans of Cannoli will find two varieties piped fresh with sweet Ricotta while the Tartufo cracks to a knife yielding three creamy layers of Gelato.
Previously located inside Suite 242 of 6380 South Valley View Boulevard, but now sold retail at a pair of sites in town, Chocolate Chip Cookie Company continues to serve Las Vegas’ best collection of locally made rounds.
Focused on “Bringing the Cookie Back,” and also available only by delivery, it was late 2018 that Jovan Mesa-Glennon and husband John opened their small store and business continues to grow today.
Baking everything from scratch, Jovan’s secret recipes yielding the sort of Cookie that blossoms a bit around the edge before becoming crisp, it was based on prior experience that two-dozen were ordered for work, the business’ namesake buttery with just enough Vanilla and Cinnamon to perfume the palate while chunks of Bittersweet Chocolate are partially melted throughout the center.
Prioritizing customer safety by individually bagging each Cookie at no extra cost Peanut Butter Chip wins guests over by way of natural flavors and gooey spots in juxtaposition to sugary Toffee Chocolate Chip that is also slightly salty and heterogeneous from bite-to-bite.
Titling their version of the Snickerdoodle a “Cinnamon and Sugar Cookie,” the granulated top plus plenty of Butter making each mouthful sugary and moist, fans should be sure to follow @thechocolatechipcookieco on Social Media where specials such as White Chocolate and Craisins or Banana Walnut are frequently announced.
In a year when what is “real” became more and more obscured the dining world was not spared. From another expose regarding false manipulation of The James Beard Foundation Awards to a chain Pizzeria being ranked in North America’s “Top 50” because people isolated in Barbados get an equal vote to persons who travel far and wide almost every list proved biased, at best, and more likely bought. Now Michelin is coming back to Las Vegas? Maybe MGM can purchase a star for Netflix Bites like it wooed that carpetbagger from the local paper with a comp.
While this too is a list, it is but a snapshot in time from one person whose world got smaller in 2025. Some of that was intentional and some of it as a result of steep learning curves confined to a twenty-four hour day. For every grand opening and news article and congratulations there was at least one sleepless night, twenty e-mails and a bill from lawyers, credentialing or someone else asking for time, money or both. It was all very real and very fast which left very little residual for anything “fake” or unnecessary.
Yet time was made for the things that matter, and overall 2025 was a success. From The Buckeyes early-year title to twenty-one concerts, my most in a year since 2003, plus travel that covered nine countries I remain very fortunate. I also learned a lot about people this year, and my circle grew smaller but better as a result.
At 45 years old I’d like to think I’m now officially “middle aged,” though statistics suggest I’m closer to the end than the beginning even if I don’t feel like it. I am at a place where I’m comfortable with who I am and where I am. I’m happy with it and only willing to give time to the people and things that stand to make me better. Thankfully I’m frequently surrounded by both and will never feel the need to redact any of it.
What follows is a list of the most memorable meals and bites over the last 365-days, many of them literally “the best” while others may have shined brighter than they normally would have due to the circumstances. Thanks to all the Chefs, GMs and Servers involved and equally as much to those who I was fortunate enough to break Bread with. As with last year, only one item per Restaurant in each category.
Revolutionary since opening Carson Kitchen’s greatness has seemingly become so expected that many are prone to overlook it, but on Sunday afternoon 124 South 6th Street again showed well with several new items debuted this season.
Fortunate to have tasted every new plate at Carson Kitchen since summer of 2015, Chefs Harwell, Simon and team forever rethinking even longtime best-sellers, it was alongside drinks that dining began shortly, all well-suited to iconic Bacon Jam and Tempura Green Beans with Pepper Jelly Cream Cheese.
Continuing with Devil’s Eggs, equally enjoyable today as in 2014, Young Beets stand out thanks in a new form while seasonal Salads are highlighted by Warm Spinach in Molasses best enjoyed adjacent grilled Oysters with Miso and a bit of heat.
Forever exuding creativity, quality and the sort of Food that challenges without compromise Spanish-inspired Potatoes are the latest Vegan showcase and for pescatarians Striped Bass with crispy Skin shines atop Beans prepared to resemble Cassoulet.
Going Mortadella and Pesto for this season’s flatbread, and continuing Pot Roast “Between Bread,” all-new Butternut Bolognese folds Squash into the traditional mix before wise guests finish with perfectly cooked Pork beneath Apple and Cranberry Chutney that tastes like the Holidays.
Always wise to save room for Dessert, Carson’s “Buckle” more Sticky Bun than Grandma’s Fruitcake, Las Vegas’ best Brownie and Donut Bread Pudding remain mainstays and should be requisite to end a visit to DTLV’s best Restaurant.
Located in the shadow of Southern Hills Hospital Leafs and Grounds opened at the end of 2022, their popularity slowly growing by word of mouth attesting to Sin City’s best Scones and a locally grown feel that taps into Pacific Northwest Coffee culture.
A novelty in Las Vegas, the shop slowing things down compared to Dutch Bros or Starbucks and doing things their own way without a slew of influencers, guests arriving Tuesday through Sunday from 6am until 3pm will find a family owned spot with plenty of room to linger, work, and read.
Using Lavazza for a variety of Lattes and specialty Coffees, a proper grinder and Espresso machine attesting to doing things the right way, Pastries are made on-site by the Mother and children with Empanadas fully loaded beneath a golden shell while Danishes are so flaky that a fork and plate are mandatory.
Also serving Coffee Cake and Scones, flavors announced daily on Instagram, suffice it to say the latter aren’t the typical British rounds in need of Clotted Cream or Jam, while today’s Carrot wedge was less sweet than the usual “Cake” but lightly tinged in Citrus.
Spread across eleven acres at the corner of Paradise and Sahara Glowfest is a celebration of culture and food featuring “interactive light realms” of various themes throughout. Locals get a 50% discount from Dec 20-22, and aside from the lights and entertainment guests can try great local bites from spots like Signora Pizza Truck, Kallmera Greek Bakery, in Limbo Burgers and Cookie Baby.
Popular with their target audience since 1996, though nothing they do here is particularly spectacular, The Bagel Cafe fills a niche and does so consistently at a fair price.
Located in Spring Mountain Center, across Jones Boulevard from Amador and China Mama, Noodlehead has quietly been earning a reputation thanks to handmade Noodles and Asian small plates offered at bargain prices with exemplary customer service.
Offered at a range of spice-levels, Malaysian Curry using Coconut Milk to keep Chilies in check, Dan Dan Noodles come tingly but not fiery in a huge bowl for just $10.95 while similarly priced Chow Mein performs well for more timid palates.
Adding Chinese Beef Rolls that come densely packed with Meat, or faultless Scallion Pancakes for those seeking something lighter, Yibin Burning Noodle are a worthy “signature” from the Chef’s home town that adds Pickled Vegetables and Peanuts to the mix.
Open for lunch and dinner daily Noodlehead also offers exceptional Vegetarian options such as Black Fungus and Cucumber Salad or Crispy Satay Tofu across a diverse menu from which almost anyone can find something to suit their tastes.
MAPLE SYRUP TARTLET, horchata ice cream, wakame chantilly
TRUFAS – matcha mezcal, m&m’s
Best described as a more personal project from Chef Oscar Amador the space on Jones and Spring Mountain was reborn as Amador Cocina Fina on 11/1/2025, eight years after EDO Gastro Tapas & Wine abruptly reshaped what Sin City felt Spanish Food was capable of.
A James Beard Award-nominiated Chef with roots in Catalonia, his Anima by EDO and Seattle’s La Loba soon to be joined by Braseria by EDO and EDO Gastropub, Amador Cocina Fina sees Oscar step outside EDO Hospitality for a one-off focused on Food instead of management with Chef regularly be on the line doing what he loves.
“More Latin, more me cooking anything I want to cook” per Chef, the refrigerator of dry aging Fish up front and a caddy of labor intensive Condiments on each table just a few examples, Amador’s opening menu showed a man happy to stretch his legs while the debut of Amador’s Tasting Menu on 12/17/25 sees Oscar fully dialed in.
A full reimagining of the space, shelves of knickknacks and cookbooks with subdued lighting juxtaposed by Latin music, Wines remain mostly European with bubbles an appropriate pairing to Canapes like the “Compost Cappucino,” Caviar-topped Brazilian Bread and Sea Urchin “Carrot Cake.”
Carrying no signatures over from EDO, though fans will recognize Oscar’s layered Potatoes at the base of Steak Tartare dubbed “Steak Gilda & Frits” and the Brava Sauce now offered alongside a clever Potato “Churro,” savory Macarons offset Rabbit with Carrot Gel before a Cone resembling both Tamago and Spanish Tortilla in flavor.
Labor intensive for such a small kitchen, edible “Bones” supporting Bluefin Tuna as #gramworthy as anything one will find on-Strip, housemade Bread served mid-meal continues a zero-waste ethos using Garum made from off-cuts and Bear-shaped Butter incorporating Vegetable scraps.
Smart to add Dry Aged Blue Fin with creamy Avocados from the a la carte menu, a highlight from visit number one that goes well with innovative Cocktails including an Old Fashion perfumed by Maple as well as Mushrooms, Beet Tartare is unveiled in a swirl of smoke before “Risotto” in a ring of Green that tastes of the Sea.
Unrestrained by borders, Catalonian Fish Stew reimagined by Curry, Beef Cheek Pasta arrives as a prelude to the final Savory arriving in three vessels such that Chips are liberated from a cage prior to skewers of Wagyu and Sweetbreads dipped in aerated Bone Marrow.
Planned to evolve regularly, and at $135/pp an incomparable bargain for such innovative Cuisine, sweets feature Foie Gras and Hazelnut Ice Cream beneath a layer of Caramelized Pineapple plus Mignardises including Matcha Mezcal Truffles and a Maple Syrup Tart with elements of both Canada and Mexico.
Part of the local food scene since Le Café du Lac opened at Lake Las Vegas Le Café Central opened early Spring of 2025, owners Carmen Barbur and Chef David Gazzano expanding to their third local location focused on French Food and Pastries.
Open from 8:00am until 3:00pm, the menu ranging from Galettes and Crepes to Salads and Sandwiches, the location on Spring Mountain features a large footprint with plenty of seating with wood tables and deep blue walls.
Close enough to Las Vegas Boulevard for tourists, but largely serving locals despite prices higher than the likes of Rosallie or Cafe Breizh, best bites come from Tarts in two forms, the Apple Version flatter and cooked to caramelization while the latter places lightly sweet Custard in a thin shell beneath Berries.
Focused otherwise on Viennoiserie, a look at the Cheese Danish showing poor separation at the bottom with a doughy texture, Croissants fare better whether Almond or Chocolate while “Kouign Amann” are more like a Cruffin than the sort one might find in Brittany or locally at CRAFTKitchen.
