Already taking a chance by opening another KBBQ concept on Spring Mountain Mr. BBQ’s Jenny Chai doubled down in early February 2023 with Mama Chai’s, the Boba and Dessert shop joining a crowded market but hoping to succeed thanks to cute design plus quality baking.
Accessed via a separate entrance towards the rear of 4240 Spring Mountain Road, an outdoor patio and murals greeting guests, it is via digital menu that one may construct Beverages to their liking while Mochi Donuts and other sweets line a Pastry case near the front.
Open Noon to 11pm Sunday through Thursday and an hour later on weekends the menu continues with Mochi Donuts, an idea popularized by Japan’s “pon de ring” already done far better at Mama Chai’s than by Paina Café down the road.
Made from Tapioca Flour and naturally free of Gluten, their consistency often described as bouncy or light, Jenny’s Mochi rings pull inspiration from a variety of cultures, Butterfinger and Oreo as expected while flavors topped in Strawberry Shortcake or Dubai Chocolate further magnify the pleasantly chewy base.
www.mamachais.com / @mamachaislv on Facebook / @mamachais_lv on Instagram
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 Tuesday 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.
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 nearly a decade while their 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.
WARM BEIGNETS & DIPPING CUSTARDS – macallan 12yr butterscotch pudding, crème brûlée with fresh raspberries, milk chocolate pot de crème
MICHAEL MINA’S BANANA TARTE TATIN – french toast, preserved citrus caramel, macadamia nut ice cream
Although the Bourbon Steak brand has been part of Chef Michael Mina’s portfolio for nearly two decades it was not until the end of 2024 that Las Vegas received their outpost, a space formerly occupied by Charlie Palmer Steak fully re-imagined at Four Seasons as only Sin City can do it.
Currently Chef Mina’s sixth local eatery, the spot-lit room described as “a love letter to the classic American Steakhouse” his first try at a “Supper Club” vibe, guests enter through the complimentary valet to warm greetings at a hidden hostess podium prior to seating.
Now managed by James Aarhus, an eight year Mina veteran in charge of staff that seems more focused on up-selling Booze than professionalism, Dinner starts with signature Duck Fat Fries fried crisp with three Sauces followed by newly-added Appetizers like the Tuna Cigar, Squash Blossoms and Crab Cakes.
No doubt a Mina Restaurant, though Josh Smith continues to add his own ideas to both the Main menu and that at the bar, gently-cooked Cod feels like Spring while off-menu White Asparagus with creamy Cheese and Truffles offers a lesson in refined simplicity.
Eventually envisioned as a venue with live music, themed dinners and “Industry Night,” the night before targeting a crowd who will always offer praise for freebies, more Truffles come by way of Bourbon Steak’s “Truffle Treat” on handmade Agnolotti.
Not lacking for Steaks, and graciously offered a slice of faultless Beef Wellington, those familiar with Chef Smith will quickly recognize upright Macaroni that seems even more decadent next to a tall and proud Spinach Souffle or the recently added Pop Tart.
Smart to save room for Dessert, the faultless Beignets from upstairs at Mandalay Bay seamlessly carried over, Mina’s Root Beer Float gets reinvented as a large goblet with Ice Cream, Sorbet and textural additions but still can’t match upgraded Basque Cheesecake or a “Tarte Tatin” on French Toast that may be Las Vegas’ best new Dessert thanks to its varying textures, temperatures and nostalgic feel in a space so luxurious.
Thus far forced down Sin City’s throat via comped “media” meals, “collaborations” and influencer “sponsored” posts on every Social Media site an early visit to Bar Boheme provides a cautionary reminder about dining in 2025, especially when no amount of skill or passion can correct for protracted wait times and errors easily avoided by more established Eateries.
A long-awaited collaboration between Chef James Trees and investors, the inside loosely reminiscent of French Bistros without lacking for some #gramworthy touches, Bar Boheme occupies a completely rebuilt space at 1401 South Main Street just a few blocks from Esther’s Kitchen past and present locations.
Focused on traditional French fare, think Pates and Onion Soup plus Steak Frites akin to the Brasseries and Cafes in Lyon or Paris, Wines track a price point roughly half those on the Strip while traditional Cocktails like the French 75 pair nicely to Appetizers such as delicate Gougeres and faultless Salt Cod Brandade not available anywhere else in Vegas.
Less impressed by Bar Boheme’s Baguette, $8 each and under-flavored even with liberally salted Butter, Trees’ team excels at Pate de Campagne as well as Duck Rillettes as good as France while Waterloo & City’s Chicken Liver Pate is reborn as good as any chilled Foie Gras prep in town.
Never one to take shortcuts, both the Tarte Flambee and Frisee Lardon Salad as they ought to be while Ratatouille bites outpace an “Escargots Tarte” that unfortunates sticks hard to cast iron, Bar Boheme’s French Onion Soup immediately deserves “best of” accolades thanks to the depth of its Broth and dueling Cheeses plus a good amount of Esther’s absorbent Sourdough.
Heartfelt and labor intensive, Esther’s Bone Marrow ported-over and as good as ever, two entrees arrived nearly 45 minutes after they were requested with the Steak Frites notably well-priced and “Le Hamburger” remarkable not only in its size but quality for less than $20 with Fries.
Told “we’ll send out all the Desserts” after an apology for the wait, though all were included on the bill, it was after meeting the Pastry Chef that another Steak and Burger were brought to the table but sent away so guests could focus on a Parisian-quality Brest and Tarte Tatin with Foie Gras Ice Cream.
Surely on its way to becoming another Arts District destination, though the Macaron Sundae sees Cookies too hard and gummy as a result of the juxtaposing Ice Cream, those seeking a nightcap can continue the night next door at Petite Boheme owned and designed by the same team.
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 all-new Wild Thai Banana and Raspberry Cheesecake are sweet but balanced and complex.
Masto Khiar, Hummus, Baba Ghanoush, Kashk Bademjan
Shirazi Salad – Cucumbers, Tomato, Onion, Citrus Mint Dressing
Baklava
As the eldest occupant of Global West Plaza and the oldest Persian Restaurant In Las Vegas Zaytoon is more easily overlooked than many local eateries, but using the same recipes for decades the space on Durango is a breath of fresh air in a time when authenticity is often lacking.
Family owned and the combination of eatery plus market, the later featuring imported goods as well as groceries, plates come from a kitchen steeped in tradition such that everything from Lavash to several styles of Baklava are made on-site daily.
Muslim owned and Halal-certified, a name that translates as Olive seemingly appropriate for peaceful confines, guests can expect Kabobs served at a fair price though the real highlights come from Stews such as bold Ghormeh Sabizi and Fesenjaan that is complex but not overly sweet like many.
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.
Aviation – Roku Gin, Creme de Violette, Lemon, Maraschino
SPICY TUNA CRISPY RICE – EEL SAUCE, SPICY AIOLI
OTHER MAΜΑ ΤΑΚΟΥAΚΙ – OCTOPUS BECHAMEL CROQUETTES, YUZU AIOLI
JAPANESE FRIED CHICKEN – MARINATED IN SOY, GINGER, GARLIC, REMOULADE
CAVIAR FRENCH TOAST – LABNEH, HACKLEBACK CAVIAR
SPICY TUNA TARTARE – GUACAMOLE, WAFFLE FRIES
NIGIRI SET
OTORO CHIVE ROLL
UNI, AMAEBI
Chocolate Brownie Sundae
Key Lime Pie
Miso Honey Ice Cream
Last visited before the pandemic Other Mama continues to turn out Food and Cocktails than outpace the price point, a decade in business recently celebrated by Dan Krohmer attesting to the Restaurant’s staying power as other concepts have came and went.
Still hidden behind an auto shop, expansion to the space next door doubling Other Mama’s footprint beyond the PDR, it was as a party of three that a la carte Dinner was enjoyed in the bar room while NHL hockey played on TV.
Recently adding daily Happy Hour, bargain pricing for Food and Drinks including long-time favorites from 4pm until 6pm, classic Cocktails like the Aviation clock-in at just a little more than half Casino pricing while Appetizers such as Spicy Tuna on Crispy Rice and Sin City’s best Octopus Balls are $16 and $17, respectively.
Still impressing with Fried Chicken, though Caviar French Toast for $39 is a dubious choice considering the low-quality Roe and tiny portion, Tuna Tartare and Nigiri both hit the mark in terms of Ingredients and assemblage.
Adding an Otoro Hand Roll, Uni and Sweet Shrimp before Dessert, Krohmer’s Miso Honey Ice Cream still one of Vegas’ most delicious scoops, both Key Lime Pie as well as a Chocolate Brownie Sundae are executed as expected and not to be missed.
Last visited in 2020 amidst COVID precautions Paul Virant’s Gaijin remains the Windy City’s only real purveyor of Kakigori, and although Japanese Shaved Ice is not the Restaurant’s primary focus results are competent at a pricepoint unchanged from five years prior, though portions are smaller.
CHICAGO STYLE DUCK INN DOG – super condiment (relish, mustard, tomato & onion), dill pickle, pickled serrano peppers, celery salt served on a brioche poppy seed bun
DUCK FAT POTATOES
DECENT BEEF – all-natural shaved prime rib, beef jus, italian sub roll, hot giardiniera
A former Michelin-star chef at The Four Seasons and later the owner of Allium it is now back in his native Bridgeport that the Kevin Hickey helms an ode to his hometown with a decidedly local vibe called The Duck Inn.
Opened in 2014, a South Side address amidst warehouses decidedly different from Fulton Market or Loop Restaurants typical of Chicago’s past decade, guests entering 2701 South Eleanor immediately find themselves in a bustling bar while seating ranges from traditional wood or Formica to vintage Pac-Man tables.
Self-described as “working-class fine dining,” Hickey’s considerable skill-set transforming Chicago-style Hot Dogs and Beef Sandwiches into something better by way of housemade Sausages and Prime Beef Rib with toppings made on-site, those seeking libations will find classics alongside eye-opners like vibrant Chamoy Punch.
Known best for whole-roast Duck at Suppertime, though Kevin’s Duck Wings with Japanese Barbecue Sauce and Sesame Seeds are perhaps a better choice for those who wish to sample a greater breadth of small plates, visitors during brunch can get a taste of the former by way of Rotisserie Duck Hash.
A recurrent Michelin Bib Gourmand recipient, though easily on par with Windy City one-star spots, daytime sweets are limited but executed beautifully whether one chooses an oversized Biscuit with seasonal Jam or a Sticky Bun still bubbling hot in a pot slathered by Icing.
A relative newcomer to the Chicago bakery scene Good Ambler makes good use of its expansive Fulton Market footprint with an in-house Bakery and Chocolatier plus lots of comfy seating.
A 16 on Center concept, owners of everything from Salt Shed and Beauty Bar to Longman & Eagle, guests arriving during morning hours can expect a brief wait for Quiche, Wraps or Salads or an array of Viennoiserie.
Priced akin to other like-concepts, roughly $4-6 per Pastry and Coffee $3.25 up for standard Drip, Good Ambler’s Kouign Amann is sticky with a good exterior crackle yielding buttery layers while the Almond Croissant is soggy and marred by excessive Frangipane.
More impressed by the Financier, a moist crumb supporting Cherry Jam, the Ham & Cheese Croissant proved better than its sibling but instead of being over-filled offered the opposite with a good amount of hardened Cheese visibly leaking from the edges.
WAGYU – JAPANESE EGGPLANT, PINE NUT, OKINAWAN SWEET POTATO, TURNIP, PERSIMMON
SQUASHED – BUTTERNUT, JAMON IBÉRICO, DATE, ROBIOLA, BLACK TRUFFLE
ITALIAN ICE – DISTILLED, POIRE PRISONNIERE
PAINT – SESAME, APPLE, LEMON
BALLOON – HELIUM, CARAMEL APPLE, TAFFY
BIRTHDAY – CHAMPAGNE
Currently taking a well-deserved victory lap from coast-to-coast Alinea’s 20th Anniversary is also being celebrated back home, the ever-changing Next transporting diners back to Lincoln Park circa 2005 while 1723 North Halsted Street continues to explore “a new train of thought.”
Now under the direction of Chef Douglas Alley, another young talent blossoming under the daily guidance of Grant Achatz, guests who’ve not visited Alinea since the renovation will find service still amongst the best in the world while theatrics have been amplified.
Still Chicago’s toughest reservation, both The Gallery and Salon fully booked within minutes of Tock opening, guests downstairs begin at a communal table complete with fire, suspended items and a four-part plate spanning the palate paired to Champagne.
Next offered a tour of the kitchen, a new Sommelier directing guests attention to an all-Soccarat Paella matched to Sherry-Apple Cider, guests return to a fully transformed dining room where two and four-tops sit beneath suspended items to be revealed later.
Forever innovating with service pieces from Crucial Detail, a bowl textured like Caviar delivering Osetra prior to a flip-cup of crispy Skin Arctic Char and Roe in smoked Gel beneath, course five sees diners “excavate” a Shrimp alongside a Bone with Marrow, Tamale and Empanada baked into the plate.
A festive affair not afraid to look back while pushing forward, both “Hot Potato” and “Black Truffle Explosion” as delicious as they were twenty years prior, Wagyu receives tableside garnish from aromatic starch before the line overhead is cut revealing Squash preserved in Pork Fat utilized in the Cheese course.
Not about to slow down, sweets starting with a Pear grown in glass made into Italian Ice, “Paint” has evolved into a parade of lights, smoke and music with aromas and theatrics eventually yielding one of Fine Dining’s most iconic Desserts.
Last visited in 2011, Mike Bagale’s edible Balloon not arriving until a year later, celebrations at Alinea see guests toast with a liquid “Birthday Cake” topped off by Rose Champagne for an experience that still deserves every single one of its numerous accolades.
Pineapple Tart à la Mode – house pineapple jam, taiwanese shortbread crust, coconut ice cream
Black Sesame Ice Cream
Named after Chef Rich Wang’s Juàncūn neighborhood in Taipei Minyoli is a Noodle Shop on North Clark Street focused on hearty flavors that are fresh yet bright with elements of Szechuan cuisine but also distinct elements of pickling and “red-braised cooking” from the Shanghai River delta.
A former lawyer who refocused his career during the pandemic, no doubt a bold move but at the same time unsurprising to anyone who’d dined with Rich, it is alongside his cousin X that Minyoli works largely as a two-man show while showcasing an equally personal sort of Food.
Warmly decorated in brick and blonde wood, the painted ceiling a relic of times past, it is after warm greetings that guests are introduced to menu divided into five sections, “Starters” comprised of Salads and fried bites such as Corn “Ribs,” Fish Cakes and umami-rich Chicken that each get better with a trio of housemade Dips.
Busy on Saturday afternoon, the staff of just five at lunch serving a nearly full house, Noodles arrived piping hot with the medium-spicy Ganban glistening beneath tender Shank and Niuroumian Beef Noodle Soup a worthy signature bolstered by melting Tendon.
Tempted by Dessert even after Oolong Bubble Milk Tea, Minyoli’s take on Tiramisu losing out to Wang’s family recipe for Pineapple Pie, suffice it to say both it and the housemade Ice Creams are exceptional enough to justify going back for all by themselves.
Confetti Cake Mini Donut, Glazed Old Fashioned Mini Donut, Pistachio Old Fashioned Mini Donut
Vanilla Cruller
Carrot Cake Donut
It seems difficult to believe that Stan’s Donuts & Coffee debuted in Chicago over a decade ago, but now with myriad locations spanning from Millennium Park to Oak Brook the brand from Westwood Village is seemingly trying to compete with Dunkin for Windy City Breakfast business.
Already having visited the 181 North Michigan Avenue flagship, that at 535 far smaller as an addition to Labriola on the Grand Avenue overpass, guests can still expect to find a full array of sweets like faultless Carrot Cake alongside odd new additions like Quesadillas and Frappes.
Certainly not the cheapest of Donut Shops, “Standards” beginning at $1.95 and choices topping out with Stan’s spin on Ansel’s Cronut, “Mini” versions of Cake Rings prove comparable to the full-size versions while the Fritter and Cruller each seemed a bit more oily than prior.
Rêve Burger – american cheese, pickles, sauce, fries
Green Daisy – siete leguas blanco tequila, del maguey mezcal, peas and their pods, lemongrass, pandan
Crème Brûlée – raspberry, vanilla, demerara
Those familiar with Curtis Duffy’s career from Alinea to Avenues and onward to Grace and Ever will immediately find comfort at “After,” a West Loop Cocktail lounge that looks luxurious while simultaneously serving whimsical Food as Queens of The Stoneage jams overhead.
Debuted late 2022, a glowing circular bar surrounded by posh tables dug into the walls, guests can expect gracious service and seasonality highlighting everything from classic Cocktails to fancy concoctions such as “Green Daisy” placing Tequila with young Coconut around Peas and their Pods.
Priced akin to Aviary and Violet Hour, a recent menu change adding decadent “Crab Cupcakes” to longtime favorites like Vietnamese Duck Wings, best bites come from tender Carrots wrapped in spun Sugar and “Umami Crunch” plus a Duck Liver “Uncrustable” delivered with carbonated Grapes in a lunchbox.
Also serving a Burger with good Fries, both on par with those at Au Cheval or The Loyalist, “Pizza Puffs” and Creme Brulee unfortunately feel pretty basic in a place where Punch includes clarified Cream and the Espresso Martini gets a Truffle upgrade.
LAMB NECK, prunes, coffee, pillow of star anise aroma
EXPLOSION, black truffle, parmesan, romaine
MATSUTAKE, mastic, pine nuts, sherry vinegar
SPIRAL, chocolate ganache, avocado, licorice
RASPBERRY birthday bite
Currently taking a well-deserved victory lap from coast-to-coast Alinea’s 20th Anniversary is also being celebrated back home, the ever-changing space called Next transporting diners back to Lincoln Park cicra 2005 when Grant Achatz first debuted “a new train of thought.”
Last visited in 2012 for Achatz and Beran’s tribute to El Bulli, a twenty-nine course journey exploring the early days of Molecular Gastronomy, almost exactly thirteen years later finds little changed in terms of setting or service from a well-trained team.
A shorter menu than three meals at Alinea from 2009 to 2011, all three extremely influential for a young Midwesterner who started dining seriously around that time, it was with a story in hand that dinner began with Broccoli Stems in Michigan Trout Roe that proved a beautiful pairing to ice cold Sancerre.
Now a decade-long holder of one Michelin Star, Alinea retaining three despite many “gourmands” claiming it has lost its luster, course two featured three bites of Hearts of Palm all filled differently as a segue to one of Crucial Detail’s early service pieces supporting fried Shrimp, Plum and Citrus on a Vanilla Bean.
Next placing poached Lobster in Curry with crispy Noodles, all while “flags” were centered before a single-bite “Salad” enjoyed hands-free, it was after some assemblage that Pork Belly Spring Rolls proved a highlight course thanks to customizable additions and level of heat.
Obviously a celebration, Achatz’s indelible “Hot Potato, Cold Potato” and “Black Truffle Explosion” each still offered at Alinea, both dishes remain as remarkable as they were two decades ago for returning guests and first-timers alike.
Engaging the nose with Lamb Neck on a pillow of Star Anise, but going a step further with Frog Legs telling the story of Michigan’s forests, Dessert before Balloons and tableside art was simple but just as delicious as relates to the flexible Chocolate and Mushrooms made into a sweet yet earthy Parfait.
Oatmeal Cream Pie with Dulce de Leche and Blackberry Jam
Truffle Croissant – Filled with Delice de Bourgogne and black truffle, drizzled with Honey
Coconut Black Sesame Macaroon
Lumpia Shanghai – Sweet chili sauce
Hashbrown
Kare-Kare – Meatloaf smothered with peanut sauce, shrimp paste, chili crisp, garlic rice
Kasama Combo Sandwich – shaved pork adobo, longanisa sausage, hot giardiniera, dipped in our pork adobo jus
Surely benefited in popularity by a Season 2 spot on “The Bear” Kasama features the work of Genie Kwon and Tim Flores, stints at Michelin-starred Boka and Oriole yielding a Tasting Menu dinner and more casual daytime menu spotlighting Filipino fare.
Already the recipient of their own star, a 2024 Outstanding Service Award as well, it is in a relatively quiet part of West Town that guests begin lining up ninety minutes prior to opening for a taste of everything from Kwon’s impeccable Pastries to traditional Lumpia from Flores.
Not really designed for such success, a single entrance with two-way traffic creating confusion for both first-timers and guests who’ve pre-ordered take-out, it was after nearly an hour and a half in line that a party of two ordered from the counter prior to being assigned a small table.
Quiet amidst the crowds, a Tagalog definition of “together” embodied by close seating with the kitchen mere feet from diners plus Kwon and Flores’ marriage of concepts, Coffee and Pastries arrive quickly with both the Ube-infused “Oh, Hot Yam!” and Cheese-stuffed Viennoiserie featuring Truffle and Honey particularly memorable.
Spendy compared to other Chicago joints serving less elevated versions of the same, a $3.25 Hashbrown no better than McDonald’s, Kare-Kare at Kasama eschews Offal in favor of umami-packed Meatloaf with flavor surprisingly similar while the “Combo Sandwich” riffs on Italian Beef with shaved Pork, Filipino Sausage and fiery housemade Giardiniera.
An adjoining space to Brendan Sodikoff’s Green Street Smoked Meats guests will find Sawada Coffee serving from 08h00 until 16h00 daily, Hogsalt Hospitality’s partnership with award-winning barista Hiroshi Sawada yielding a kitschy space serving quality Beans and clever Lattes including Instagram-worthy cups with Matcha.
Decorated with skateboard decks, a Supreme punching bag and lots of wood, limited upstairs seating overflown to Green Street’s grandstand, it is after a brief queue that friendly Baristas are happy to explain the difference between “Military” and “Black Cammo” while those seeking something sweet are distracted by Pastries including Doughnuts from Doughnut Vault.
Bathed in light from tall windows, two chairs at a thin rail opening just in time, both “Strong Drip” and an herbal “Military” mix proved enjoyable while two jumbo Cookies and buttery Monkey Bread tried to keep pace with a cogwheel Old Fashioned imbued with Cocoa and dipped in Chocolate.
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 will notice is Crumbl’s limited collection of just six 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 “Cookies & Cream Brownie,” a nice texture with complexity added by Oreos while The Original Pink Sugar Cookie 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 “Mallow Creme featuring Lucky Charms” took on the namesake before “Milk Glaze featuring Fruity Pebbles” doubled down on breakfast Cereal with good effect.
Again finding “Cake” concepts better than the Cookies by which crumbl made their name suffice it to say “Chocolate Mint Cake” is an Andes-lovers’ dream while Wildberry Sugar Cookie is a bit basic, but natural flavored and enjoyable.
