Debuted in 2025 at Boca Park and open 24-hours Pinkbox Doughnuts remains Las Vegas’ premier spot for unique Doughnuts, just as it has since debuting over a decade ago.
More and more social-media savvy over the years this visit entailed far beyond the usual “OG Classics,” and although PinkBox’s Old Fashioned Cogwheels are still Las Vegas’ best additional traditional choices are mostly as expected making “Fancy Pancy” or “Show Off” choices a necessity.
Fully committed to clever nomenclature, Roberto Armanino’s famous Caramel Cheesecake now “The Caramelo,” “Cookie Monster” succeeds thanks to the homemade Whip and plenty of complexity while “What’s Up Doc” uses Walnuts for texture atop a Ring with bold aromatics.
Replenishing supply as necessary, high volume assuring everything is fresh, Fritters both achieve high marks while “Dubai Chocolate” eats like its namesake with oodles of textural variance.
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, seasonal Tamales are thick, soft and with the perfect amount of moisture while Corn Esquites paired to Chips channel Elotes minus all the Mayonnaise.
www.milpalv.com
Offering over two-dozen flavors daily, in addition to freshly-fried minis available in a keto-friendly fashion, any discussion of Wicked Donuts should begin with the base, buttery Brioche or toothsome Cake enjoyable beneath tangy Buttermilk or Vanilla Glaze, though upgrading to Chocolate, Blueberry or Maple is highly advised.
Eschewing Artificial Colors or Preservatives, a fact pertinent to Cream-filled choices, suffice it to say that most will not last long whether it be decadent “Bella Nutella” or the more nuanced Guava Cheesecake.
Executing Ansel’s invention well, available filled, topped or coated in Sugar, Cointreau Creme Brulee continues to impress in its subtlety while “Puffernuts,” Crullers and Cruffins add even more variability to the collection.
Open from 11:00am until 9:00pm daily, and Sin City’s best place for Barbecue ever since the Henderson original debuted in January 2016, it was for lunch on Thursday that the smell of Big B’s Texas BBQ filled the downstairs, staff quick to gather for an abundance of smoked Meat, Dessert and Sides from the 2025 Sahara location.
Named after its Pit Master and changing the long-held belief that Las Vegas is not a Barbeque town ever since the original opened, Big B’s Texas BBQ features the work of Brian Buechner and Natalia Badzjo, the husband and wife team taking a hands-on approach to every aspect of the operation from build-out to driving in fresh piles of wood as needed from the Lone Star State.
Available for dine-in, take-out, catering and delivery, all presented by one of the most pleasant teams in town, over-ordering is easy regardless of preference for Pork or Beef including Ribs, pulled-style or Brisket with a good smoke ring whether fatty or lean.
Texas through and through, the aforementioned wood just one reason why Big B’s Proteins outpace growing competition, sides are highlighted by Creamed Corn and thick-cut Onion Rings plus Sin City’s best BBQ Beans and Mac n’ Cheese.
Never forgetting Cornbread that seems to get better every time Dessert is a pick ‘em including Pecan or Apple Pie, Chocolate Cake or fresh made Banana Pudding as good as any one will find down South.
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.
Begun in Vallejo circa 1988 it was not until 2021 that Las Vegas got its first Starbread Bakery, and although Filipino folks line up for Nelly and Romy Maranan’s Señorita bread the shop also offers everything from savory Croissant Sandwiches to Brookies, Donuts and Ube “Squares” akin to Hawaiian Mochi.
Well priced in an era of $8 “artisan” Donuts, the signature sugary batons served warm with a good amount of butter just $3 for five pieces, additional choices are fair-to-middling with two-bite Donuts basic beneath commercial Glaze while Malasadas are under-filled and artificial tasting.
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, seasonal Tamales are thick, soft and with the perfect amount of moisture while Corn Esquites paired to Chips channel Elotes minus all the Mayonnaise.
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.
Now with four locations, the newest in Paso Robles replacing a closure of its Atascadero store in August 2025, SloDoCo offers “over 100 different donuts. Every. Single. Day.” per their website, with prices ranging $1.95 to $3.95 depending on style.
Strangely an underserved market, DK’s of So.Cal really the only other choice for anything beyond the basics in Paso Robles, SloDoCo resides in a barn-like structure on Spring Street where bags of flour and board games act as décor from 5am till 9pm Monday through Sunday.
Not at all a concise concept, Rings along the back-wall difficult to decipher and those in the case varying significantly, arrival at 8:49am on Sunday oddly found many choices “sold out,” though finding an alternative isn’t so hard when such abundance is available.
Friendly in terms of service, Mother’s Day seeing several decorative options offered, $3.95 for a simple glazed Ring with a dollop of Oreo Cream feels expensive considering all three Yeasted options were no better than those yielded by commercial pre-Mix in terms of consistency.
Equally unimpressed by the Fritter, even a small chunk of Apple hard to find, SloDoCo’s Cruller performs well with a light and custard-y center while Blueberry Cake fares far better than a bone-dry Old-Fashioned cogwheel that may as well have been day-old.
Black Sheep Sourdough Micro-Bakery is a small-batch shop in Paso Robles from Paula Kopper, a woman who only began baking two years prior to opening when her spouse developed gluten sensitivity requiring a change in diet.
Previously operating her own daycare, test batches of Bread developed after an internet search often finding their way home with pupils and their parents, July 2025 finally saw Kopper open up shop at 1306 Pine Street where her goods now frequently sell-out daily.
Working exclusively with a Sourdough starter named Dough-Rita, even Black Sheep’s Cookies subject to traditional fermentation, guests now will find both sweet and savory treats alongside full loaves with clever names like “The Basic B” and “Mob Boss.”
Originally sold at the Paso Robles Farmers Market, opening of a storefront delayed as she relied on friends and family for everything from paint to plumbing, May 2026 now sees Paula regularly trying new things ranging from hefty Cinnamon Rolls to an absolutely stellar Sourdough Blondie that starts sweet and sticky before dissipating with an almost boozy sort of linger.
Leaning into the “Black Sheep” name with some clever signage, a Sourdough “Cinny Roll” weighty beneath tangy Icing, those looking for something breakfast-y will note Scones and “Breaky Bombs,” or their sweet brethren called “Lachee” filled with Fruit and Cream Cheese riffing on Czech Kolaches.
Opened in November of 2019 Les Petites Canailles sees former Guy Savoy Chef Julien Asseo and his wife Courtney operating under their own rules, white tablecloths replaced by a more casual sort of spot where the Food and service are still exceptional at a modest price point.
Part of a growing collection of locally-driven eateries on Spring Street, downtown Paso Robles nearly so charming as Asseo’s hometown in Southern France, the Restaurant named after his “little rascals” actually represents something of a homecoming for the Chef whose father helped pioneer local winemaking at L’Aventure.
Trained outside Bordeaux before returning to work with the likes of Rick Moonen, Joel Robuchon and Guy Savoy in Las Vegas, Julien’s considerable skill-set on full display at Les Petites Canailles, guests are invited to dine a la carte or to “Trust Us” with a 6-course tasting for $125.
“Fancy-casual” per the husband and wife team, a collection of Wines ranging from Krug to locally made Caliza Grenache earning distinction from Wine Specator, dinner begins with properly made Gougeres followed by one-bite Canapes including an Oyster with Kumquat and Pea Tartelette crowned in Caviar.
Adding a few daily specials, “Bougie Tots” the very definition of fancy-casual, Steak Tartare features a fine grind and traditional flavors while Tarte Flambée emerges from the oven Cracker thin and with all the tang of Fromage Blanc to make it feel like a trip to Paris.
Clearly taking notes from his mentors, Pomme Purée a la Robuchon an eponymous homage served with Gravy, in the know diners will not miss “Peas All Around” cribbed from Guy Savoy with even more nuance while Leeks à la Plancha are an Asseo-original worthy of signature status.
Sticking more to Appetizers on this visit to maximize variety, though Mussels with a kiss of Calabrian Sausage proved too compelling to miss, Escargot Risotto is generously portioned and faultless in texture before finishing with Desserts including “Strawberries & Pistachio” that remind guests that Julien started out in Pastry.
baja shrimp burrito – beer battered and fried shrimp, cilantro rice, pico de gallo, cabbage and chipotle crema
Part of a steadily growing number of Chef-driven eateries in Paso Robles Finca comes from Stephanie and Patrick Aguirre along with their son Diego, its location inside Old Hometown Nursery’s historic farmhouse just steps from the Lofts at the Market.
Spanish for “estate,” or in this case farm, counter-style service and limited interior seating part of Finca’s charm, Chef Aguirre’s training includes the likes of Suzanne Goin and Thomas Keller while California’s central coast yields a bounty of Fish, Meat and Produce.
Offering Baja style quick-casual Mexican Food since May of 2021, Avocados from Morro Bay mashed into under-seasoned Guacamole with freshly made Chips, ownership focuses on local Wines and spirits across a menu of beverages including housemade Agua Fresca with flavors that change daily.
Pricey for what it is, though ownership clearly cares about local businesses from Mary’s Poutry to Octopus and Shrimp from independent California fishermen, guests can choose to sit indoors or on a porch out front while dining on wood-grilled Steak or a California-style Burrito filled with battered Shrimp.
Attuned to the flavor profile of its target audience, namely the sort of people touring Paso Robles’ wineries, those expecting spicy Mexican cuisine need to keep this in mind as Jalapenos largely come pickled while other Peppers are tempered by Cream, leaving dishes like the Duck al Pastor nearly too sweet.
Located on the corner of East Truxtun and Haley in East Bakersfield Emmanuel’s Bakery is not the sort of place seeking headlines, but for locals and passers-by in need of freshly baked Pan Dulce the family-owned space offers everything one might want at a fair price.
Open at 4:30am daily for decades, neither the interior nor outside suggesting luxury, guests are invited to load their tray with tongs from either the plastic cases or freshly made trays ready to restock supplies until evening.
Traditional in its offerings, Concha and Guava Empanadas both residing adjacent tricolor Cookies and Pastel, Emmanuel’s Donuts are light and fluffy while choices like Orejas and Besos are better than what one might expect in an area with little competition.
A proud part of the local community, staff exceedingly friendly even when English is limited, Flan and Tres Leches hide at the far left of a cold case but are certainly worth asking for as the latter offers an open Sponge with less sweet Sauce than most plus Fruits including Strawberries or Mandarin Oranges.
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.
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 October 2025 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 Alcohol and the sort of Food worth getting excited about.
Visited very early, service and expediting predictably green across an immense dining room, six month’s practice now sees High Steaks’ front of house 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 bottle of Malbec nearly 67%-off compared to a Strip Steakhouse visited three days, 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, Bone Marrow delivers immense impact while Crab Cakes and Bacon are enjoyable if not “wowing” in comparison to a tangle of Spring Peas 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, 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, Salisbury Steak is now gone due to poor sales while Fried Chicken is first brined and smoked for great depth of flavor.
Recently adding seasonal Tortellini with Scallops, a dish that would not be out of place at Esther’s, current sides range from Creamed Spinach to Asparagus with King Crab and Spuds baked, mashed, fried or dressed up plus Radiatore alla Vodka.
Not forgetting Head-on Branzino, grilled and brightened by Cumin and Coriander Honey, Chef Jake Yergensen’s Desserts continue to set a high bar as High Steaks’ “Piecaken” straddles 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.
Serving Las Vegas since 1988 Paymon’s Restaurant is as close as it gets to a local “institution,” its longevity attributable to fair prices and the sort of Food that is “ethnic” but familiar and focused on good products made fresh daily.
A labor of love from Paymon Raouf, the decision to change from a “Mediterranean Café” to a “Fresh Kitchen and Lounge” in 2020 seeing the menu expand into Indian and Italian options, plates still focus on healthy preparation eschewing additives and preservatives with options to suit most dietary preferences.
Ordered as delivery, everything arriving temperature appropriate in individual packaging, the first thing one will notice is that instead of just Rice the Kabobs arrive with Roasted Vegetables and Potatoes with limited Salt but lots of seasoning to match moist but well-cooked Meats.
Teamed with Jeff Ecker since 2000, a number of accolades earned since, Paymon’s Hummus arrives smooth with lots of Garlic matched to Tahini, though Pita is unfortunately no better than the store bought stuff.
Looking next at Fesenjan, decent but a far cry from Zaytoon in terms of taste or consistency, dueling Desserts perform well whether one prefers thick Baklava with Walnuts or large-grain Rice Pudding with Whipped Cream on top that eats light like the versions in France.
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.
Last visited for Brunch in December of 2025 Sunday afternoon once again found Esther’s Kitchen firing on all cylinders, the frequently-changing menu filled with past favorites in addition to new plates executed at a fair price with exacting standards.
Now serving Las Vegas for over eight years, every available superlative already used to describe James Trees’ Restaurant that revitalized the Art’s District, it was with a packed house that four guests sat near the bar with Coffee from Vesta, Cocktails and Dylan Jobsz’s city-best Sourdough beneath various toppings starting things off.
Seasonal and rustic in a good way, Pork and Cheese Biscuits not pretty but wholly delicious even without Butter, suffice it to say that Maple Sausage Gravy and Eggs add an extra layer of decadence while toasts beneath soft-scrambled Eggs or Ricotta with Jam are comforting and delicious.
More savory than sweet this time, spicy Cauliflower without the Anchovies for a Vegan as good as the original, Esther’s can also modify their Margherita to those who eschew Animal products while the current Roasted Mushroom Pizza is a masterpiece of taste and texture.
Heartier with Blue Crab kissed by Calabrian Sausage beneath Eggs plus Old Bay Hollandaise, the sort of dish that might have a native Italian muttering and gesturing before realizing just how well it all works together, one should never forget Polenta ground on-site beneath a crispy Cheese lattice nor the seasonal Pancakes that stand tall and fluffy with a Custard center.
A lot of Food for not much cash, all of it rooted in technique but never compromising flavor for looks, Dessert consisted of Esther’s forever refining Butterscotch Budino times two – because one is never enough – plus a thick wedge of French Toast loaded with Cinnamon finding its foil in Cream Cheese and Cherries.
Last visited in November, a total of thirty times prior including a yearly tradition, it was alongside seven others on Saturday night that Jean Georges Steakhouse once again found the kitchen executing at an unmatched level.
Toqued by Chef Sean Griffin since 2015, including a renovation that upgraded decor and serviceware for 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 Ingredients.
Decorated in gold, and buzzing with activity, it was at the Chef’s 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 “Crispy Sushi” and signature Egg Toast.
Throwing Chef Griffin a curve-ball this time, two guests Pescatarian and one Vegan, off-menu Specials came first in the form of Morels stuffed with Peas and fermented Peppers followed by Avocado “Sushi” and three dishes showcasing early-season organic Asparagus.
Always inventive, Foie Gras with Harry’s Berries 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 Frisee with Mangoes and Caesar lightened the load before NY Strip and Filet of F1 Wagyu cooked Medium Rare.
Not forgetting two more Steaks, domestic Prime Ribeye plus an 8oz Mishima Reserve Wagyu Rib Cap, the sides never fail to impress – nor does Vongerichten’s Sea Bass or Prawns on this night with Ramp Butter and Herbs.
Adding a few seasonal sides, spicy Spring Peas and foraged Mushrooms both upgrading their humble Ingredients, Vegan Morel Risotto and Morels with Ramps in three forms 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 an exceptional Strawberry Crostada.
