Now located at Barónsstígur 9 near the main bus line Wake and Bake describes itself as a “Cookies and Coffee Shop,” though residents will assert there is no better Bagel to be found in the Icelandic capitol city.
Less ambitious than nearby Hygge, Wake and Bake’s approach more homey and charming, guests are greeted warmly by staff and a small Pastry case on this day highlighted by warm Scones that are unfortunately a bit dry in comparison to sizable Cinnamon Rolls.
Offering Vegan and Gluten-free options, all at prices akin to other local Bakeries, Wake and Bake’s “Fat Mike” comes toasted and loaded with good Bacon on an appropriately chewy Bagel, though those more interested in sweets shouldn’t miss crispy-rimmed Cookies or a frosted seasonal coil of Pistachios.
Now in rapid-expansion mode under CEO Tony Hunsoo Ahn TOUS les JOURS’ location on Spring seems to suggest “bigger is better,” an expansive footprint matching the equally large menu and seating area.
French-Asian by description, everything from Breads to Sandwiches and Pastries offered at over 100 US locations plus 1500+ overseas, Friday took a look at Donuts made with Shortening and fried in Corn Oil to improve shelf-life while yielding a crisp exterior overlying fluffy insides.
Purporting the “Finest Ingredients,” a dubious claim as packaging suggests various additives and stabilizers across the Breads, Donuts are rolled in Sugar before piping with Filling such as Vanilla Bean Paste or Chocolate Ganache outpaced by admittedly tasty seasonal Pumpkin or Pecan.
Now with five locations including a take-out only storefront at 2950 South Durango Drive Naan & Curry seems poised to make a play at Las Vegas’ most-popular Indian eatery thanks to a broad and accessible menu with fair prices.
Ordered for catering for a second time it was straight from the hands of an employee that six items were tasted fresh and temperature appropriate at precisely the desired time with all serviceware included.
Located in Durango Edna Plaza without much seating, though the menu is extensive, Samosas are $3.50 a piece and the size of a tennis ball with aromatic filling while Onion Bhaji are virtually oilless and crispy served alongside dueling Chutneys.
Loading up on Butter Naan, a pillowy tray on par with any in town, Butter Chicken is thick with Garam Masala and Ginger over Tomatoes eaten in comparison to medium-spicy Rogan Josh featuring a lot of Cardamom and Cloves.
Less diverse for Dessert, Gajar Halwa unfortunately not offered, Gulab Jamun are small for $1.67 per-bite, though the taste and texture show a lot effort goes into the recipe while Kheer is appropriately milky with just enough chew to the Rice beneath.
Still surprising fans as well as skeptics with Food far better than the typical “celebrity” Restaurant, Shaquille O’Neal’s involvement seeing talented locals tapped from the start, it was via ezCater that timely delivery was seamlessly coordinated at a budget well-within guidelines.
Despite signage suggesting Summer House Santa Monica the location inside Durango Casino & Resort is actually Lettuce Entertain You’s first branch of the “California-inspired Restaurant” out west, and regardless of what might be inside the Cookie Bar out front is a sight for sore eyes.
Taking a Spago-esque approach to Market-fresh fare, think Pizzas and Pastas plus plates from an all-wood grill, it is for roughly $5-6 each that guests will find a dozen or more daily baked good including everything from classic Chocolate Chip with big dark chunks to Rice Crispy Treats with or without bits of Oreo in the mix.
A natural feeling space bathed in light, Rockwell Group taking on LEYE’s first off-Strip venture, guests not fond of Cocoa will find “Birthday Cake” far outpacing crumbl’s famous Frosted Cookie while both glazed Lemon and Peanut Butter eat soft and chewy within a gently crisp rim.
Always impressing with Brownies and Blondies, also offered Gluten Free, Summer House’s Apple Oatmeal Cookie reminisces of Autumn Apple Crisp in portable form while the S’mores and Snickerdoodle are sweet but balanced and complex.
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.
Part of Refined Agency with Cafe Lola, a success since 2018, Saint Honoré focuses on a Brioche base made daily and decorated elaborately such that even basic flavors feature bits of gold leaf and a price of $4+ despite lackluster Icing that cracks and falls off.
No doubt focused on more than just how things taste, neon and a wall of foliage demanding photos featuring polished nails gripping Pastry, the first thing that stands out besides high prices is the heft of each Doughnut thanks to eggy-Dough occasionally over-penetrated by Oil.
Prone to seasonal change, a Berliner with “Pumpkin Spice” filling befitting Turkey Day, “Candied Hazelnut Nutella” eats predictably rich while the Cannoli and Crème Brûlée are better at Wicked.
Also offerings Vegan and Gluten-free choices, plus laminated “Doughsaints” on the weekend, those seeking Saint Honoré’s best bite should be prepared to spend $10.00 for a Dubai Doughnut that is crispy but creamy while the seasonal Apple Crumble is mostly enjoyable but overly sweetened.
Founded in early 2021 Milpa has come a long way since it took over the former Elia space at 4226 South Durango Drive, Chef DJ Flores’ embrace of traditional techniques with an eye towards health-conscious cooking earning a James Beard Award semi-finalist nod in 2024.
Open daily for Breakfast, Lunch and Dinner with an odd location in the lot of a Strip-mall, easily missed despite the fact that Chef Flores is cooking some of the best contemporary Mexican Cuisine in Sin City, guests will find the interior quaint while service is both efficient and charming.
Recently forming Nivel Hospitality Group with Aaron Cappello, their bar called Nocturno earning positive reviews in the Arts District, Milpa remains part Molino and part sit-down Café with stone-ground housemade Tortillas and slowly-braised Meats a point of pride.
Simple in signage, Milpa Mexican Cafe in yellow over the door, most Entrees hover in the $15-20 range with both Barbacoa and Beef Birria with Consomme showing the sort of depth one might expect of a Vegas native with skills developed under thinkfoodgroup and Too Hot Tamales before staging at Quintonil in Mexico City.
Achieving the rare trifecta of healthy, affordable and delicious, all while utilizing time honored techniques plus many local Ingredients, handmade Tortillas are medium-thick, soft and with the perfect amount of flex while Corn Esquites paired to Chips channel Elotes minus all the Mayonnaise.
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
Garlic Knots
Chicken Wings
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.
Last visited in April, a total of twenty-nine times prior including a yearly tradition, it was alongside five others on Saturday night that Jean Georges Steakhouse once again found the kitchen executing at a high level.
Led by Chef Sean Griffin since 2015, including a renovation that upgraded decor and delivery of pristine Proteins and Produce, guests entering Jean Georges Steakhouse are greeted first at a podium before being led to spot-lit tables, the mood upscale but never stuffy while prices track similar to other like-Restaurants that feature far less impressive cuisine.
Decorated in gold, and buzzing with activity, it was at a round table that carte blanche was deferred to the kitchen, Beverages quickly followed by buttery Loaves of Brioche and familiar appetizers such as truffled Wagyu Carpaccio atop Pate a Choux plus Bacon-wrapped Shrimp and signature Egg Toast.
Always inventive, Foie Gras with Whisky-Apple Compote and textural elements absolutely stunning, Salads served as a segue to grilled Meats, the iconic Hearts of Palm and Tomatoes praised by all for its brightness while a Wedge and Caesar lightened the load before NY Strip and Filet of F1 Wagyu cooked Medium Rare.
Not forgetting two more Steaks, a domestic Prime Porterhouse plus an 8oz Mishima Reserve Wagyu Rib Cap, the sides never fail to impress – nor does Las Vegas’ best Fried Chicken on a bed of buttery Hot Sauce or jumbo Prawns served simply grilled.
Adding a few seasonal sides, tableside Smoked Bacon and caramelized Sprouts both upgrading their humble Ingredients, Caramelized Butternut Squash with Tamarind and Lemon threatened to steal the spotlight from even the Steaks.
Rarely rethinking the sweet stuff Dessert again saw Creme Brulee with seasonal Sorbet plus old favorites down the line, Chef Vongerichten’s Chocolate Cake served with tableside theatrics and followed by Cheesecake plus exceptional Apple Cobbler.
Founded in partnership with the Las Vegas Pizza Alliance, Novmber 15th marked Las Vegas’ 5th Pizza Festival, and with participants including Good Pie, Pizza Rock, Metro Pizza, Signora and others the event at The Industrial Event Space was a tremendous success both for vendors and those fortunate enough to attend.
Truly a showcase for local talent, and well-spaced across the outdoor venue downtown, it was shortly before noon that VIP guests gained entrance to taste more than twenty different Slices, each place showcasing their unique signature style, from classic Sicilian and Grandma to modern and even Gluten-free or Vegan.
More celebration than competition, Metro’s John Arena having long-fostered collaboration amongst would-be competitors, which Slice was “best” became moot almost immediately, though truth be told that honor would be a two-way tie between Signora Pizza Truck’s Cacio e Pepe and Metro’s faultless 86th Street Sicilian.
Apple Tart Tatin, Poached Apples in Ver Jus, Timut Peppercorn Vanilla Sable Breton
Pecan-Praline Shortcake, 38% Milk Chocolate Namelaka, Vanilla Chantilly, Brown Butter
Chocolate Raspberry Espresso Martini
Chocolates – Hazelnut, Passion Fruit
A part of the Bellagio since opening, first as Aqua but since reborn twice as MICHAEL MINA Restaurant, it is under the direction of Chef Raj Dixit that the space secluded behind the Conservatory remains remarkable to this day.
Always a special place, and picking up pace in early-Winter, it was at a windowside table that four guests were situated just past to 7:30pm, Carte Blanche once again deferred to the kitchen who can always be trusted to prepare a menu of pure opulence.
Designed as an eight-course tasting, with white glove treatment afforded to all in attendance, it was following a Champagne toast that the night started with Michael Mina’s timeless Caviar Parfait commanding attention from black Eggs to crispy Potato Cake with palates cleansed between bites by Belvedere Vodka.
Delivering Crudo and housemade Laffa next, the first of two baskets complimented by a trio of Spreads, Tagliatelle arrives with French Butter ready to be lavished with freshly shaved Italian White Truffles from Tuscany.
Always seasonal, two of Mina’s famous Pot Pie served tableside with a generous amount of Lobster, Friday’s Fish course consisted of gently cooked Turbot bathed in aromatic Dashi fortified by Truffles and freshly shucked Peas.
Not holding back with Muscovy Duck and its Liver plated with Mushrooms, the Sorghum-Pistachio Streusel tying into a palate cleansing Float, Dessert is always an all-in affair on this evening finding elegant Apple Tart Tatin alongside Pecan-Praline Shortcake and an upgraded Espresso Martini.
Opened late-Spring of 2018, N9NE Steakhouse making way for a room decorated in modern art, guests visiting Scotch 80 today will find things largely unchanged in terms of aesthetic while the Bar remains well-stocked with rare Whiskeys served by convivial bartenders.
Located at the resort’s east end with an entirely revamped menu, seasonal changes occurring alongside A5 Wagyu varieties straight from Japan, it was deferring Carte Blanche to the kitchen that Dinner began with an Amuse matching Wagyu to Caviar and starters including Steak Tartare, Sushi and the best “Shrimp Toast” in Sin City – by far.
Not forgetting Tammy’s Milk Bread, nor golden Empanadas and cheffed-up Lumpia, Steaks on this evening included one from Creekstone Farms aged in booze plus a beautiful Porterhouse alongside Gnocchi, Cream Corn and Wagyu Fried Rice.
Never afraid to exude personality, Chef Marty Red DeLeon Lopez’s Filipino heritage shining through in Iberico Pluma with Belly on garlicky Rice and Wagyu Shortrib over ribbons of Pasta in a sauce imbued by Offal, Pastry Chef Tammy Alana’s work is no less impressive whether one opts for Creme Brulee, seasonal Cheesecake or re-imagined Bananas Foster riffing on Turon flamed tableside.
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 21st 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.
Self-appointed “The Best Restaurant in the Entire Galactic System” this writer’s previous experiences tell a mixed story of SkinnyFATS, one of good Food and questionable catering that seems to be improving.
Debuted during summer 2013 right here in Las Vegas, and since expanding via franchising to Utah, SkinnyFATS promises guests an opportunity to “Live Healthy, Live Happy,” every item on the menu’s left half under 600 kcals while those on the right are more hearty.
Ever evolving as relates to Reed Slobusky’s Menu, Salads and Sandwiches still comprising much of the menu, it was from the hands of a timely delivery-man that Burgers went fast amongst staff, first Beef then the “Cranburky” which sports half a pound of lean Turkey on a Wheat Bun with Holiday-inspired accoutrements.
Not forgetting Tempura-fried Sweet Potato Fries, nor the “Big Parm” which overlaps a garlicky Bun on all sides, Dessert consists of only Cookies that feature mixed types of Chocolate in a soft base with a crispy rim.
www.skinnyfats.com
Formerly a regular part of the lunch rotation, Estiatorio Milos Chef Nikos Georgousis and Girair ‘Jerry’ Goumroian of Henderson’s The Great Greek all-but rescuing the plaza on Rainbow at Tropicana in early 2017, it was once again that Meraki was ordered on Monday.
Nothing less than an Off-Strip sensation since opening its doors guests may now opt for dine-in or take-out from any of six locations, Meraki’s servings always more than generous and prices affordable even as prices everywhere rise.
Defined as “doing something with soul, creativity and love,” a spirit embodied by courteous employees, it was at noon that employees arrived to easy-stacking boxes containing temperature-control trays, this simple extra step guaranteeing Food is indistinguishable from that served inside the Restaurant.
Serving a diverse crowd, but doing so with an impressive spread of Proteins, Produce and imported Ingredients, Hummus remains a highlight in terms of taste and texture while tangy Tzatziki shines thanks to “authentic” Greek Yogurt.
This time putting plenty of Feta on Meraki’s Salads, just the it aught to be, Greek Rice receives high praise for its fluffiness and flavor while the Gyro kit allowed ample customization of marinated Chicken or Gyro Meat with Tomatoes, Lettuce and Onion
Happy to find no shortage of Pita, soft and warm rounds gratuitously slathered with dueling Spreads, Vegetarians can choose crisp and oilless Potatoes lightly perfumed by Herbs or two-bite Falafel that are light but toothsome and fragrant with Garlic as well as Cilantro.
Not forgetting Dessert, Mama’s Rice Pudding always a staff favorite, Honey-soaked Baklava rife with Walnuts is also highly recommended and arguably the best in Sin City.
With two locations, one in Ventura and another in Camarillo, Rolling Pin Donuts asserts itself as the “Best Donuts in Ventura County,” a claim sustained by loyal fans that support them nearly 24/7 save for a break from noon to 4pm on Saturday and Sunday.
Old-school in all the right ways, each Donut handmade without any pre-mix, guests are invited to step up and peruse everything from Fritters and Basmarks to Cronuts and Cereal-topped options.
Friendly in terms of service, the whole array of fried Dough on display at 10am Sunday, fans of raised Rings will find Glazed, Maple or Cinnamon Crumb all light and fluffy while Bismarks include Jelly, Cream or even Cream Cheese.
Fair priced compared to all the fancy spots in LA, two-dozen just a shade over $50 including tax and tip, Cinnamon Rolls predictably see center outshine edges while the Buttermilk Bar, Old Fashioned, Bear Claw and Fritter are all compelling enough in terms of taste and texture to justify every calorie.
Family owned and operated since 2016 Lalo’s Family Restaurant has locations in Oxnard and Camarillo, the later popular amongst locals for lunch and dinner plus a weekend breakfast that serves Pancakes and French Toast in addition to the full menu.
Open from 8am on Weekends, a number of families attending after Church, all tables begin with complimentary Chips plus housemade Salsa while the bar busily prepares Micheladas, Mojitos and Margaritas.
Offering friendly service while upbeat music plays, the kitchen working with fervor and delivering plates the same, Chilaquiles find Chips cooked in Salsa as they aught to be beneath Steak and Eggs while dueling Molcajetes are very fairly priced considering Ingredients and portion size.
Not about to ignore the sweets, bottomless Coffee refilled as rapidly as one can drink it, Tres Leches arrives as a big slice that is not overly wet but appropriately moist with a delicate sponge beneath the thin layer of creamy Frosting.
Owned by Chef Ramon Velazquez, a native of Guadalajara who began cooking with his grandmother and mother at a very young age, Little Heart Cafecito is the sister eatery of Michelin Bib Gourmand recipient Corazón Cocina.
Little more than a stall adjacent the flagship, a few savory items plus several types of Coffee, Little Heart plies its trade in Dulce including the thick Orange Flan and sopping wet Tres Leches also offered at Corazón.
Open from 8am until 8pm daily, fresh-baked Breads typically sold out early, dinner guests need not fear as Little Heart’s selection is well-culled and faultless whether one chooses Rice Pudding beneath confit Pineapple, a loaded Cowboy Cookie or additional seasonal Cake slices flavored by Pumpkin Puree or Almond Milk and Cinnamon.
With roots in a Sunday pop-up that started in 2014 Corazón Cocina has since become one of Santa Barbara’s most well-regarded eateries, a location inside the Public Market assuring foot traffic fortified by quick service and the sort of upscale Mexican Cuisine able to please a diverse clientele.
Owned by Chef Ramon Velazquez, a native of Guadalajara who began cooking with his grandmother and mother at a very young age, Corazón Cocina takes an approach by which technique fuels innovation while fully embracing California’s seasonal bounty.
Trained in fine dining as well as Sushi, Corazón Cocina’s Ceviche praised as some of the city’s best, first timers are advised to order broadly with the expectation that everything from Tortillas and Salsa to creamy Guac with a bit of heat is made on-site daily.
A counter-order setup with each guest given a pager, perhaps fifteen minutes wait allowing time to check out Desserts from sister-eatery Little Heart Cafecito, Tacos come loaded with slowly-braised Meat including spicy Al Pastor tamed by Pineapple or fall-apart Birria given added emphasis by Peanut Salsa Macha.
Almost entirely local and organic, Ling Cod for Fish Tacos far better than the So.Cal standard, Mexican White Shrimp offer a sweet burst inside the Contramar Burrito with Rice while Velazquez shows off his sourcing further via a “Mercado Quesadilla” loaded with seasonal Produce and grilled Panela Cheese.
Seated along the kitchen, Black Almond Mole earthy atop Chicken, don’t forget to say “yes” when asked about adding Chorizo to the Queso Fundido that pairs well to local or domestic Beer, Margaritas or housemade Horchata.
Uncle Jerome – Nashville Hot Chicken, Lettuce, Mayo, Pickles
Brownies
Still surprising fans as well as skeptics with Food far better than the typical “celebrity” Restaurant, Shaquille O’Neal’s involvement seeing talented locals tapped from the start, it was via ezCater that timely delivery was seamlessly coordinated at a budget well-within guidelines.
