{"id":24627,"date":"2014-11-15T07:30:49","date_gmt":"2014-11-15T14:30:49","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=24627"},"modified":"2014-11-16T19:53:33","modified_gmt":"2014-11-17T02:53:33","slug":"chef-zen-las-vegas-nv","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=24627","title":{"rendered":"Chef Zen, Las Vegas NV"},"content":{"rendered":"

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Chef Zen<\/p>\n

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Latiya \u2013 Custard Pound Cake with Cinnamon<\/p>\n

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Blueberry Yeasted Donut<\/p>\n

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Apple Fritter<\/p>\n

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Cream Cheese Croissant<\/p>\n

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Blueberry Croissant<\/p>\n

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Newly opened on South Buffalo, in the former environs of Dee\u2019s Donuts next to Babystacks #2, the head baker at Chef Zen is actually named Paolo and although his selection of sweets is thus far limited an early look shows promise of things to come. Featuring specialties ranging from France to Guam, with a fluffy American donut complete with natural blueberry glaze in between, my Chef Zen experience was in fact curated by the owner himself and taking his word on what was best the $6.95 order of five items featured none short of enticing, even the slightly oily apple fritter packing quite a few apples into a crispy and compact shell.<\/p>\n

Steering away from more fried things, though \u2018cronuts\u2019 and empanadas were due to debut at eleven o\u2019clock, it was onward to a duo of laminated baked pastries that my tasting next trended and although the blueberry croissant could have been more densely filled the cream cheese iteration was without fault \u2013 the flaky shell shattering to tooth as light savory notes arrived up front only to dissipate into a linger just a touch sweet.<\/p>\n

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Finishing up with a clamshell of Latiya, pronounced with a z-sound in place of y, the item was described to me as \u2018pound cake beneath cinnamon custard\u2019 and with the two textures vying for dominance while butter, cream, sugar plus cinnamon flooded the palate the explanation proved spot on \u2013 a heavy dish, no doubt, but unique despite familiar constituents while once again proving that the marriage of two delicious desserts can indeed be better than the sum of its parts.<\/p>\n

THREE AND A HALF STARS: Still finding its footing inside the small storefront, and reportedly to soon feature more ethnic specialties alongside the small case of empanadas and young coconut pie, Chef Zen is the sort of place I look forward to revisiting in the near future, the raised n\u2019 glazed donuts already amongst the best in the Valley while the customer service shines.<\/p>\n

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RECOMMENDED: Latiya, Yeasted Blueberry Donut, Cream Cheese Croissant.<\/p>\n

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AVOID: Apple Fritter was a bit greasy, particularly noticeable as it was also undersized.<\/p>\n

TIP: Open at 6am Seven Days per week with seasonal pies including pumpkin and pre-orders available those looking for baked goods to take to work, events, or holiday parties would be well advised to stop in as there is not yet a website, though the bakery can be reached at 725-777-8235.<\/p>\n

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WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor<\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Zen Latiya \u2013 Custard Pound Cake with Cinnamon Blueberry Yeasted Donut Apple Fritter Cream Cheese Croissant Blueberry Croissant Newly opened on South Buffalo, in the former environs of Dee\u2019s Donuts next to Babystacks #2, the head baker at Chef … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,2042,87,13,27,21,19],"tags":[],"class_list":["post-24627","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-chef-zen","category-croissant","category-dessert","category-food","category-las-vegas","category-nevada"],"_links":{"self":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/24627","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24627"}],"version-history":[{"count":1,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/24627\/revisions"}],"predecessor-version":[{"id":24645,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/24627\/revisions\/24645"}],"wp:attachment":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24627"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24627"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24627"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}