Serving Hong Kong for more than fifty years Maria’s Bakery can be found on both sides of Victoria Harbor, and although Cookie Crust Egg Tarts don’t emerge from the oven until “after 9h00” the fact that each storefront bakes on-site suggests ongoing attention to detail.
A full-fledged Bakery, loaves of Bread and a variety of savory Buns highlighted by BBQ Pork for just 11.50HKD, it is inside or from a take-out queue that guests line up for fairly average Pineapple Buns or Portuguese-style Egg Tarts both outpaced by a liquid-center Egg Cheese Tart made chewy by Mochi.
Crispy Duck Chu-Chee – Red Curry, Fingerroot, Bell Peppers
Thai Iced Tea
Already the rare Las Vegas recipient of a James Beard Foundation Award, Chef Saipin Chutima named Best Chef: Southwest in 2011, Lotus of Siam needs no introduction – though its recreation on Flamingo and fanciful digs at Red Rock have led to disputes about both the heritage and legacy of Lotus going forward.
Having visited the icon of Thai Food several times prior Thursday evening found the concept from Tao Group owner Lou Abin at Red Rock Casino Resort & Spa as busy as it is beautiful with improved service.
Built out of former Buffet space, lanterns and hanging vines creating a vibe across spaces from bar to the back, it is with a truncated version of Chutima’s Northern Thai traditions that Lotus at Red Rock pays homage to the original with service more appropriate to Summerlin.
Requesting everything level five of ten, Thai Coffee and signature Riesling a prudent choice for those looking to quell the fire, Dinner began with hot Wonton Soup alongside Issan Sausage that is snappy, sour and worth every word of praise.
Not forgetting better-than-expected Egg Rolls or Nam Prik Ong teaming with Chilis, Vegetables and Pork Rinds used as delivery mechanisms, Garlic Crispy Prawns continue to earn “Mom’s Highlights” status with edible Shells still on and varying textures from bite to bite.
All in on Noodles and Curry, Beef Pad See Ew well executed but lost in the wake of two styles of fried Rice, any residual grains are well-utilized in sopping up the Sauce from Crispy Duck Chu-Chee or Panang Curry with medium rare Ribeye.
PAD SEE EWE – Flat wide rice noodles stir fried with chinese broccoli, egg & black soy sauce
BEEF PANANG CURRY – chili paste. coconut milk, red bell pepper
PAD THAI ROASTED DUCK – noodles with ground peanuts, bean sprouts, egg, green onion
Begun by Suweera Thongthaisiri and Sutsawat Promkul in 1976 Weera Thai-Larb Ped still stands in Chiang Mai, and since 2010 son Peter Thonguthaisiri has opened four Weera Thai Restaurants here in Las Vegas expanding on that concept.
Second most recently launched at the corner of Rainbow and Warm Springs, an expansive footprint including the fast-paced kitchen open from 11:00am to 10:00pm daily, it is amidst flowers and medium woods that guests are invited to begin with Cocktails, Thai Tea or Coffee.
Referencing Isaan traditions and Thai Street-Food, items like golden packed with Chicken Curry decidedly the latter, Suweera’s ground duck with Herbs, Lime and Chili is a signature for good reason while Thai Beef Jerky is excellent with or without dipping Sauce.
Happier with Weera’s Spring Rolls than most Thai eateries, an item still best saved for the Vietnamese, if one were to choose a “must” amongst all Thonguthaisiri’s offerings the answer remains crunchy yet light deep-fried Papaya Salad served with Dressing on the side to preserve its texture.
Offering crispy Duck with an assortment of Rice and Noodles, its addition to traditional Pad Thai magnifying neither though both are good, Pad See Ew proves a bit sticky while Beef Panang Curry came loaded with Meat and a good bit of heat.
Risen like a phoenix from the ashes of Ramir Bolanos DeCastro’s beloved Purple Potato it is as a Bakery that the former Yonaka Chef’s legacy continues to grow via Donuts, Cookies, Ube-based treats and Filipino Pastries.
Previously offered for delivery or takeout only, but now brick and mortar at 6370 W Flamingo Rd #20, it was Tuesday that seventeen items were procured for tasting and shared by a group during workhours.
Never actually gone from the local food scene, the rebranding of Yonaka and Purple Potato followed by a consulting gig at LAS, Chef DeCastro’s current lineup continues with Croissant, Ring and Polvoron Bismarck Donuts, this day featuring a dozen varieties ranging from Pistachio to Salted Yema and several styles featuring Flan.
Also bringing back the Milky Cheese Roll for cooler weather, plus new items for each holiday, fans of things besides Donuts will be delighted to know Ramir recently added Ube Cheese Bars plus a Brownie that is thicker and better.
The only place in town for Ensaymada, traditional Cheese or Ube Cream, additional specials such as the Tres Leches Cake and Cookies sell out early for good reason even though the Buko Pie remains Purple Potato’s best item.
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 an Oatmeal Scotchie, think crispy but sweet with just a bit of flex, Summer House’s Apple Oatmeal Cookie reminisces of Autumn Apple Crisp in portable form while the “Cookie in a Cup” offers bite-sized bits of the whole collection.
Now expanded to Dallas and the Southwest Vegas Valley 4 years after opening, despite growing competition, it was as a party of four that diners once again enjoyed an outstanding meal at ShangHai Taste on Sunday.
Tucked inside Suite 104 of a two-story complex on the corner of Arville Street and Spring Mountain Road, a ground floor flagship since day one, it is upon entry that eyes are immediately drawn to Chinese-born Chefs working inside the restaurant’s glass prep-room, and with Chef Jimmy Li’s time at 3 Villages, 1900 Asian Cuisine and Niu Gu well-known to fans the fact that everything on-site is made from scratch should come as no surprise.
Seating approximately 40 guests from 11:00am until 9:00pm seven-days-a-week it was with warm greetings that twelve items were received, many old favorites but some items not enjoyed in a while.
Affordable without skimping on Ingredients, all thanks to Chef Li and Joe Muscaglione’s dedication, a distinctive feel is ensured by the fact that almost every single item on-site is imported from or near Shanghai, and starting with Soup Dumplings, or XLB, fans will be happy to know ShangHai Taste’s set a high standard whether made with Pork, Shrimp, Crab or Beef.
Able to accommodate most dietary preferences, fried Soup Dumplings in two varieties a winner to all but vegans, those eschewing all Animal products will likely gravitate to green Dumplings, though even more interesting bites are found in the form of Cold Bean Curd Noodles slicked in Scallion Oil or sticky-sweet Wheat Gluten.
Built on family recipes handed down to Chef Li, his Fat Noodles with choice of Protein always a crowd-pleaser, Dumplings taste wonderful with or without spicy Oil or Soy while Fried Rice rivals the best in town.
Last visited for Dinner in July Saturday once again found Esther’s Kitchen firing on all cylinders, the frequently-changing menu expanded to match a more sizable space located just around the corner from James Trees’ revolutionary original address.
Now serving Las Vegas for nearly 7 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 Baker Dylan Jobsz’s city-best Sourdough starting things off.
Seasonal and rustic in a good way, exacting standards and impeccable service forever part of Esther’s D.N.A., it was with a focus on new items that all-new Crudo with Calabrian Chilis went toe-to-toe with grilled Squash decorated by Brie and Greens.
Modifying Gnocco Frito for colder weather, light Dough fried and filled with airy Parmesan, new Entrees include earthy Lasagna quite different from Al Solito Posto plus spicy Sausage lent snappiness from the grill atop a sort of “Sausage & Peppers” Lentils setup.
Pasta-centric as always, classics still present but this day’s focus on items such as Mezzaluna akin to Mario Batali’s iconic “Pumpkin Lune,” suffice it to say that there are no wrong options whether its Casarecce with Crab and ‘Nduja or hand-cut Noodles in Madeira Cream that reminisces of idyllic Mushroom Soup.
Never forgetting Tree’s Polenta, though guests seeking something more hearty should consider a thick and juicy Pork Chop served alongside Beans, Dessert consisted of Esther’s forever refining Butterscotch Budino plus Chocolate Cake like a Klondike Bar and thick Basque Cheesecake.
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 Cannoli or the more nuanced Pumpkin Cheesecake.
Executing Ansel’s invention well, available filled, topped or coated in Sugar, Crème Brulee continues to impress in its subtlety while “Puffernuts” and Mochi rings add even more variability to the collection.
Family owned and operated from the start, Dominic Sang bringing family recipes from a Texas Doughnuttery to Sin City in October 2015, guests entering Glaze Doughnuts will notice little has since changed about the shop in 8 years while a soft base and creative toppings earn “Best of Las Vegas” accolades annually.
Located on Fort Apache Road, fair prices and friendly service undoubtedly part of Glaze’s appeal, what the shop lacks in selection is more than made up for in quality compared to the likes of Dunkin, Krispy Kream or other spots nearby.
Largely built on Yeast Rings, though undersized Fritters perform admirably, fans of simplicity will find Maple Frosting far more subtle than most while Chocolate and Vanilla Glaze are also of excellent quality with or without additions such as Cereal or Candy.
Not over-the-top, but balanced and complex, Caramel and Pecan dazzle atop a fluffy leavened base while Peanut Butter and Oreo do the same, though if one is seeking Glaze’s top choice the decision comes down to Blueberry Cinnamon Toast, Churros and Horchata or Matcha Green Tea Pistachio that delivers sweetness beneath toasty notes.
Originally announced in 2012, Sang Yoon’s Helms Bakery finally opened in the Culver City Helms Bakery complex in November 2024, and from the market to baked goods plus free parking almost everything about the space is an upgrade on similar concepts elsewhere.
Located catty-corner to Father’s Office, Sunday morning finding staff busy with just a few outside seats available, it was after perusing everything from $20 Llama dog treats to Runts Candy that Coffee was procured from one counter while eleven Pastries ran just under $60 from the other.
Fair priced considering So.Cal standards, an open kitchen allowing guests to watch Loaves or Cakes come together, fans of the later will do well to try both an Olive Oil & Pistachio Buttercream and Corn & Wildflower Honey Cream Cheese slice while seasonal Sweet Potato Pie is a little stiff compared to those in Inglewood.
Seasonal with a focus on good ingredients, Straus Cream and Brentwood Corn included, best bites came from the aforementioned Corn Cake as well as a Corn & Caramel Cookie plus the stuffed-till-bursting Carrot Cake Filled Donut.
Although COVID claimed a number of eateries across the globe few in America were so acclaimed as Somni, and although the re-opening has been protracted fans of Chef Aitor Zabala will be happy to know his new iteration in West Hollywood picks up where the former left off with both Food and staff already executing at a level rarely seen stateside.
Now a standalone space with six added seats, the PDR up front designed moreso for oenophiles, guests again begin with bites outside the main space and instead of a hotel lobby this occurs on a tiled patio with “fried” Almonds, a Citrus sipper and Cheese quite literally as light as a “feather.”
As much theater as a meal, Chef Zabala’s experience at El Bulli, Arzak and Akelarre gifting he and his kitchen staff with a good sense of how to use modified textures without compromising ingredients, act two takes place at a curved counter with full view of most plates’ preparation.
Unveiled across three-hours and twenty-five items, much of the staff familiar from five years ago and all of them at least sous Chefs, a description of each plate undermines Zabala’s sense of flow and skills akin to a conductor as simple names such as “Beets & Roses” or “Sardine Tart” do little to explain the complexity of either.
Assuredly pricey, a 1:1 chef to diner ratio and WeHo real estate merely part of an equation that will set couples back $1250 without alcohol, Ingredients take the spotlight in cases like a Fish-shaped puff loaded with Caviar and throwback Shiso tartare tempura.
A slow build across the evening, Amaebi atop faultless Rice with Truffles following an Egg Yolk “Ravioli” filled with Huitlacoche, “Entrees” consist of an Oxtail Bun with aromatic Curry followed by aged Spanish Beef and concentrated Red Peppers.
Bringing back “Cow and her milk” from the SLS, still one of America’s best composed Cheese courses, Dessert sends guests off with a breath of Pina Colada and Mignardises ranging from Fruit Leather to a liquid-center Donut.
Using Smorgasburg as a springboard to something more personal Leilani Terris and James Lewis took over a former Ice Cream shop in Culver City late-2023, “Cookies so good, you’ll feel like you just got Lei’d!” not only catchy but fairly accurate for unique flavors that still retain a crisp rim and soft center.
Globally inspired but locally owned, quality Ingredients immediately differentiating Lei’d from cake-like competitors such as crumbl, it is inside the space at 8588 Washington Boulevard that guests will encounter charming customer service and a vibe matching the island theme.
Changing the menu seasonally, though Mango Sticky Rice remains a signature for good reason, guests visiting in December will find holiday-themed Egg Nog Creme Brulee that outpaces expectations while Triple Ginger Molasses is just sweet enough to match its bold aromatics.
Not holding back with Black Sesame dough wrapped around Raspberry Mochi, each bite reminiscent of a PB&J Sandwich, even “standards” like Oatmeal get upgraded by flavors like Orange Walnut while Lie’d’s Snickerdoodle takes a Latin spin with Guava Jam.
A self-trained baker who picked up the hobby during COVID Jiyoon Jang has now set up shop in Highland Park, and since October 9th there have been consistent lines and sell-outs of popular items such as the airy Milk Cream Bun that one-ups Rome’s Maritozzo in lightness as well as complexity.
Previously honing her skills at Clark Street Bakery, the crisp rim and soft-set center of Cookies reminiscent of theirs while incorporating Miso, Garu and Sesame, it is inside a modern wooden space that guests linger over innovative Lattes and Teas as photogenic as they are delicious.
“LA” priced, 6 items and a drink more than $50 after tax and tip, Barley Tea Madelines unfortunately miss the mark in terms of texture while Cakes find the Black Sesame Mochi springy versus dense and moist in the case of a Kabocha Persimmon slice.
Tucked into a random two-story building in Monterey Park the success of Huge Tree Pastry is solely attributed to its loyal following, a community of Taiwanese folks craving cultural staples in a no-frills setting at prices far less than one might pay for Breakfast in Los Angeles.
Now a staple of the San Gabriel Valley, English fluency expectedly lacking, those entering should memorize “Fan Tuan” and order it with Purple Rice, Eggs and Pickles because leaving without one of Huge Tree’s signature Rice Rolls would be a serious mistake.
Not a spot for Boba or fluffy Pancakes, but rather Sweet or Salty Soy Milk with You Taio to dip, it is in exchange for Cash only that guests are seated first-come-first-serve where a short wait separates them from sizzling Radish Cakes ready to sop up Hot Sauce or Soy.
Anyone familiar with dining in Las Vegas will know the name Marc Sgrizzi, his original location giving way to Pizzerias followed by a Trattoria and even a hotel venture prior to a new eponymous venture located on South Rainbow.
Self-taught, with over four decades of experience, Sgrizzi Ristorante & Bar promotes itself as a traditional Italian eatery while an attached market offers everything from import specialty goods to handmade Pasta and Desserts from Pastry Chef Roman Ritz under the name of Florentine Cafe.
Open for Dinner Tuesday through Sunday, the recent addition of Sunday Brunch from 9am to 2pm perfect for NFL football at the bar, it was on a Thursday prior to noon that a collection of Pastries were enjoyed and whether one selects better-than-average Cornetti or impressive Pan Suisse the real star are Sfogliatelle with faultless layers and lemony filling nearly as good as those in Naples.
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.
Next tasting Half & Half followed by Banana Walnut, the addition of Nuts to Mrs. Mesa-Glennon‘s Batter proves predictably delicious while “Just the Dough” is textbook chewy with oodles of nostalgia.
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 Pumpkin Café Marshmallow are frequently announced.
Described as a “Faith-based” business Abel’s Bagels opened late-2022 at 7150 S Durango Blvd Suite #130, owner Nick Pace of an organic juice bar in Roslyn New York hoping to bring “authentic” New York Bagels to Sin City along with other favorites from “Nook’s Organic.”
Inspired by the Bible’s Abel and Mr. Pace’s commitment to quality it is from 7am Monday through Saturday and 8am Sunday that Abel’s offers not only hand-rolled, boiled and baked rounds but also Sandwiches, Smoothies and Acai Bowls.
Sourcing good Ingredients and Coffee, high-gluten Flour the backbone of any proper Bagel, Abel’s collection includes all the favorites save for Egg while Cream Cheese is offered on its own or with up to three mix-ins ranging from Fruits or Vegetables to Macha and Peanut Butter.
Friendly in terms of service, though prone to selling out of top choices early on weekends, Bagels run $1.75 a piece with discounts by the dozen for specimens with a good skin and light crackle that quickly gives way to a chewy center that performs at nearly New York standards whether flecked in Seeds or dotted with Raisins.
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 an Oatmeal Scotchie, think crispy but sweet with just a bit of flex, Summer House’s Apple Oatmeal Cookie reminisces of Autumn Apple Crisp in portable form while the “Cookie in a Cup” offers bite-sized bits of the whole collection.
S’mores Doughnut – Chocolate Ganache, Marshmallows, Graham Cracker
Apple Crumble Doughnut – Apple Pie Filling, Apple Chantilly Cream
Pumpkin Spice Doughnut – Maple Icing, Pumpkin Spice Cream
Thanksgiving Doughnut – Cranberry Filling
The Cannoli – Ricotta Cannoli Filling, Chocolate Ganache
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 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 over-penetrated by Oil.
Prone to seasonal change, “Pumpkin Spice” and a Berliner with Cranberry filling befitting Turkey Day, S’mores eats predictably rich while the Cannoli is better at Pink Box.
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 also enjoyable.
