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.
Now expanded to Dallas and the Southwest Vegas Valley 4 years after opening, despite growing competition, it was as a party of three that diners once again enjoyed an outstanding meal at ShangHai Taste on Wednesday.
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.
A second location of the Henderson original French Riviera La Tropezienne Bakery opened on South Cimarron Road in late 2024, a location in the shadow of Dignity Saint Rose Dominican Hospital creating good traffic for what ownership describes as “the unique fusion between French & American Desserts.”
More extensive than established icons like Rosallie, French Riviera’s interior and service both more commercial, guests can expect prices similar to other off-Strip French Patisserie while both the Almond Croissant and its Pistachio Raspberry fall short in terms of lamination.
Generally trending sweeter than other places peddling Viennoiserie, an exception being the Croissant-Cookie fusion that is admittedly a good example of “ French & American Dessert,” Pan Suisse is better left to the folks at 1228 Main or Florentine Cafe while Danishes are generously filled but less well-risen than many.
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 “Caramel Sutra” or the more nuanced Caramelized Creme Brulee.
Executing Ansel’s invention well, available filled, topped or coated in Sugar, Crème Brulee continues to impress in its subtlety while “Puffernuts,” Crullers and Mochi rings add even more variability to the collection.
Green Machine 2.0 – Pistachio Cake Doughnut, Glaze, Pistachio Whip, White Chocolate
Blue Face DoughCro – Croissant Doughnut, Blueberry Frosting, White Whip
Located at 9435 West Tropicana Avenue inside Crossroads Plaza Shopping Center and open 24-hours Pinkbox Doughnuts remains Las Vegas’ premier spot for Artisan 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,” “Holy Cannoli” succeeds thanks to Housemade Ricotta Filling and plenty of Chocolate Chips while “Smashin’ Apple” uses Graham Cracker Streusel for texture atop a Bismarck stuffed with Housemade Apple Compote.
Replenishing supply as necessary, high volume assuring everything is fresh, “Vegas Cream” and “It’s Ya Birthday” each achieve high marks while “Green Machine 2.0” upgrades the original by way of crunchy White Chocolate.
A concept from Tao Group owner Lou Abin and Lotus of Siam’s parent Bua Food Group, Naxos Taverna at Red Rock Casino Resort & Spa suggests “approachable Mediterranean Seafood-focused cuisine cooked from the soul.”
Fronted by Kallisto Oyster Bar and bathed in blue, an airy dining room of light woods espousing the Island from which it takes its name, Naxos’ menu comes from Chef Mark Andelbradt and ranges widely from traditional Greek recipes to Steaks or Salmon targeting tourists and Summerlin soccer moms.
Offering whole Fish shown on ice, plus fresh Pita baked in an open kitchen, no meal at Naxos should begin without “Dips, Spreads & Breads,” $55 yielding five choices from which Tzatziki, Muhammara, Coal-Roasted Eggplant and Beet-Citrus Tartare are all well-executed in sharable portions.
Inspired by the taverns of Greece, though oddly using Turkey’s Nazar Boncuk in marketing, a good majority of Naxos Wine and Spirits derive from the Islands while small shares such as Falafel with spicy Sauce and Prawns wrapped in Kataifi outpace Zucchini & Eggplant Chips done better at Strip-stalwart Estiatorio Milos.
Not forgetting Saganaki balanced by Port Wine and Lemon Thyme, so compelling a four-top should consider ordering two, market Fish come in a variety of sizes and preparations with the simply roasted Turbot a perfect rendition that shines without any additions.
Rare to find a Restaurant in Las Vegas executing Vegetables at this level, both Sweet Potatoes with Za’atar Yogurt and spiced Carrots in cooling Yogurt worth every cent, Naxos’ Dessert menu offers surprises including swirled Froyo mixing Ricotta Cheese with Olive Oil, Baklava “Cheesecake” and two-bite Cookies.
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 the flavors of a Samoa Cookie further magnify the pleasantly chewy base.
www.mamachais.com / @mamachaislv on Facebook / @mamachais_lv on Instagram
Although Travis Lett hasn’t been involved since before the pandemic Gjelina continues to do “farm-to-table” California fare in an honest way, the recent opening of Gjelina Las Vegas filling the space of a prior bar at The Venetian with seasonable Vegetables, Pizzas and Proteins from local farms.
Described as “New American,” a footprint easily twice the size of that in Venice sporting light woods and a central Bar, guests are seated at spotlit tables where charming servers are happy to make suggestions from a menu divided into four sections.
Quite unlike the usual “Strip Restaurant,” a well-priced wine and cocktail list focused on small producers complimenting plates focused on Produce, a natural Orange from Hungary proved well-suited to light starters such as organic Bok Choy grilled and seasoned as well as springy Oyster Mushrooms in Tarragon Butter.
Yet another Venetian/Palazzo spot offering Pizza and Pasta, though all Gjelina’s Pies come from a lengthy-fermented Sourdough starter, cured Chorizo shines as housemade Pepperoni while Orecchiette with Beef Cheek Bolognese outpaces “Chitarra” that looks not hand-cut, but extruded.
Definitely a grown-up Restaurants, a Sweet Potato with Charred Scallion Yogurt sloppy but tasty, look to the thick-cut Pork Chop dressed seasonally for a rare deal and don’t forget Dessert, though telling staff it was a guest’s birthday saw no celebration of any form both the Sticky Toffee Pudding and Pistachio Chocolate Tart were very good.
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 greetings by none other than Ed Tracy who this diner first met in Detroit May of 2008.
A decidedly sexy room spread across the sizable footprint, former Bardot and Delilah Chef Josh Smith overseeing a kitchen stocked with premier Ingredients, diners should strongly consider a Champagne toast to start along with innovative Strip-priced Cocktails.
Far more private than PRIME, CUT or Delmonico given its South Strip address, a well-heeled crowd including several locals seated at 6:30pm on Friday, Dinner starts with Mina’s signature Duck Fat Fries fried crisp with three Sauces followed by one of several Shellfish platters stacked with sustainable Oishii Shrimp, Lobster and Oysters.
No doubt a Mina Restaurant, the Caviar Twikiee brought over from Stripsteak and joined by Tuna Tartare as well as the Pot Pie from his Aqua days, it was with a torch in hand that Chef Smith prepared A5 Wagyu tableside atop crispy Potatoes before thinly-sliced Persimmon posing as Ravioli around Stracciatella.
Eventually envisioned as a venue with live music, themed dinners and “Industry Night,” with a menu overhaul from Smith in the works, Salads prove to be more than just filler thanks to top-tier Produce while a rotating “Truffle Treat” on this night offered handmade Pasta and a side of buttery Bread.
Not lacking for Steaks, the Wagyu Rib Cap a perfect sampler for those who want to experience a full breadth of plates instead of just one big cut of Beef, those familiar with Chef Smith will quickly recognize upright Macaroni that seems even more decadent next to a tall and proud Spinach Souffle.
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.
Koobideh Kabob, Chicken Kabob, Bone in Cornish Game Hen Kabob, Barg Kabob
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.
Owned by some longtime locals Union Biscuit opened late January 2025 at the intersection of Brent Thurman Way and West Sunset Road, an early part of The Bend serving up Biscuits by themselves but also topped with Bacon, Eggs, various Spreads and more.
The brainchild of Kyung Lee and his wife, the inclusion of a Kimchi and Spam Bowl plus Korean Fried Chicken juxtaposed by Pancakes alongside French Toast, a first visit focused entirely on the location’s eponymous Buttermilk rounds on their own.
A sparsely decorated space with wood and exposed ceilings, true to its “urban” name, one Biscuit and a Spread runs $4 with results outpacing the likes of Coffee Class in terms of size, butteriness and layering while all three toppings reminisce of Yardbird’s early days at a more favorable price point.
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.
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.
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 nine 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 “Butter Cake,” a nice texture with complexity added by Cream while the Strawberry Cupcake 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 “French Silk Pie” took on the namesake before “Biscoff Lava Cookie” doubled down on Cookie Butter with good effect.
Again finding “Cake” concepts better than the Cookies by which crumbl made their name suffice it to say “Banana Caramel” is a lot like Banana Bread while Red Velvet White Chip fares a bit artificial, as might be anticipated.
Established in 2020, but finally with a storefront that officially opened August of 2024, bake the Cookie Shoppe comes from a group of friends focused on making better Cookies than franchises like Crave or Crumbl and based on 3 visits so far the results are impressive across the whole collection.
Part of Vandrey Plaza on South Decatur, just North of Sunset and the I-215, it is inside a small space that guests will discover a dozen or more daily flavors ranging from “No Chip” with just the Dough to seasonal inspirations such as Caramel Apple.
Sold for $4 per round, each individually packaged before entering a branded box and bag, fans of Filippino flavors will be excited to know Ube shines brightly whether on its own or fused with Oreo Cookies.
Happily delivering orders over $65 for free locally, or shipping nationally for a fee, additional classics come in the form of soft Chocolate Chip or Peanut Butter, though those in search of bake’s best bites should strongly consider gooey Oreo Milkshake or Dubai Chocolate with Pistachio.
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.
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.
Unquestionably Las Vegas’ top choice for French Pastry for nearly 10 years Rosallie Le French Café continues to show well on-site or to-go, a Monday morning delivery finding Pastries carefully arranged with several new items including an exceptional Crème Brulee Viennoiserie.
A relative newcomer to Singapore Seroja opened in 2022, the location in an outdoor shopping center doing little to convey the skills of Malaysian Chef Kevin Wong whose travels throughout Europe and America inform plates largely referencing the Malay Archipelago.
A Michelin Green and Red Star with just 24 seats, reservations mandatory despite its hidden location at Duo Galleria, it is on entry that diners will note art matching organic curves before taking a seat at the Chef’s counter or a handful of tables.
“Lotus flower” in Malay, Wong’s efforts to source local produce highlighting seasonality while Seafood fuels most of the twelve courses flanked by surprises, dinner begins with a nontraditional Toddy before bites highlighted by Conch Pietee and Fish Floss with Yogurt.
Next riffing on Bras’ Gargouillou with a mix of cooked and raw local Vegetables, the Mustard Oil an enjoyable setup for rich Beef and Tripe perfumed by Truffles, Seroja’s signature Scallop is plump and sweet in mellow Laksa before piping hot Bread service.
Smart to add supplemental Chicken Wings stuffed with sticky Rice and Prawns, perfectly flowing to Sea Bream with slightly overcooked flesh in Coconut Broth, housemade Noodles perform their desired duty as a delivery mechanism for Mud Crab accented by Lemongrass and Thai Basil.
Concluding savories with Duck and sides of Rice plus Pickles, each bite offering something new, it is after an herbal palate cleanser that Desserts arrive first as a Sweet Corn Wafer with Popcorn Ice Cream and then Honeycomb Cake alongside a Raw Sugar “Bahulu” similar to France’s Madeline but filled with Young Coconut Cream.
