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.
Macaron – Grape, Watermelon, Birthday Cake, Red Velvet
Sea Salt Oreo Cake – Chocolate sponge, crushed Oreos, Oreo frosting, ferrero rocher, sea salt
Now with two locations built off Instagram and a heartfelt “about” story on their website Sweet Garden has earned local accolades for their Japanese Cheesecakes while also expanding the menu to include a variety of small treats and interesting Desserts available by pre-order.
Located on Tropicana at Grand Canyon since the end of 2022, a lengthy footprint with simple yet elegant décor, service proves pleasant while describing options ranging from Asian favorites like Taro to Cheesecakes ranging airy to more dense.
Selected for a celebration, Sweet Garden’s Macarons taking on unique flavors like Watermelon with exaggerated sweetness, it was skipping the signature that a Sea Salt Oreo Cake fortunately proved delightful from the light sponge layers with bold Chocolate flavor to creamy frosting perked up by a pinch of Salt.
It’s not every day you open a business with your best friend, lovely lady and family at your side. Add in a great staff, plenty of colleagues and the chefs from Vegas’ hottest restaurant – I’m beyond grateful and extremely blessed.
Glazed Donut Bread Pudding, three rum caramel, vanilla crème anglaise
Bourbon Fudge Brownie, brown butter bacon ice cream
Lemon Bar, hazy ipa, pistachio crumble
Ground-breaking since opening Carson Kitchen’s greatness has seemingly become so expected that many are prone to overlook it, but on Friday eveningn 124 South 6th Street again showed well with four new items debuted just a few days earlier.
Fortunate to have tasted every new plate at Carson Kitchen since summer of 2015, Chefs Harwell, Simon and team forever rethinking even longtime best-sellers, it was alongside drinks that dining began shortly, all well-suited to iconic Chicken Skins, Bacon Jam and Tempura Green Beans with Pepper Jelly Cream Cheese.
Continuing with more Skins, equally enjoyable today as in 2014, Devil’s Eggs stand out thanks to Fish Roe while seasonal Salads are highlighted by “Grape & Burrata” best enjoyed adjacent Young Beets with Citrus.
Forever exuding creativity, quality and the sort of Food that challenges without compromise Calico Beans are unfortunately too salty while the all-new Steelhead Trout with crispy skin shines in Lemon Caper Beurre Blanc.
Going Miso and Feta for this season’s flatbread, and Softshell Crab for “Between Bread,” Creole Remoulade finds balance in Pickled Onions while classic Carson Sides like Black Rice & Oxtail Risotto or Mac & Cheese compliment the Short Rib Steak.
Never forgetting Dessert, a mellow Lemon Bar with buttery Pistachio Crumble new for Summer, Las Vegas’ best Brownie and Donut Bread Pudding remain mainstays and should be requisite to end a visit to DTLV’s best Restaurant.
BOURBON FLAMBÉED CHOCOLATE FONDUE – cookie dough, peanut butter ganache, coconut almond cake, fresh strawberries, house made vanilla bean ice cream, red velvet bundt, cinnamon spiced churros, mascarpone cheesecake
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 tucked-away hostess podium prior to seating.
Now managed by James Aarhus, an eight year Mina veteran, Dinner starts with signature Duck Fat Fries fried crisp with three Sauces followed by seasonal Appetizers like Hamachi Tostadas, stuffed Squash Blossoms and pint-size 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, crispy-skin Branzino tastes like Summer while off-menu Pasta with Sea Urchin and Butter plus bits of Pork offers a lesson in refined simplicity.
Eventually envisioned as a venue with live music, themed dinners and “Industry Night,” business on this Friday substantially greater than prior, Shellfish and Mina’s Tuna Tartare remain classics while A5 Wagyu torched tableside finds balance in Celeriac plus a hint of fresh Wasabi.
Not lacking for Steaks, a domestic Wagyu Ribeye ideal medium-rare, those familiar with Chef Smith will quickly recognize upright Macaroni that seems even more decadent with shaved Aussie Truffles or the Puff-Pastry Spinach 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.
Located in Spring Mountain Center, across Jones Boulevard from EDO and China Mama, Noodlehead has quietly been earning a reputation thanks to handmade Noodles and Asian small plates offered at bargain prices with exemplary customer service.
Offered at a range of spice-levels, Malaysian Curry using Coconut Milk to keep Chilies in check, Dan Dan Noodles come tingly but not fiery in a huge bowl for just $10.95 while similarly priced Chow Mein performs well for more timid palates.
Adding Chinese Beef Rolls that come densely packed with Meat, or faultless Scallion Pancakes for those seeking something lighter, Yibin Burning Noodle are a worthy “signature” from the Chef’s home town that adds Pickled Vegetables and Peanuts to the mix.
Open for lunch and dinner daily Noodlehead also offers exceptional Vegetarian options such as Black Fungus and Cucumber Salad or Crispy Satay Tofu across a diverse menu from which almost anyone can find something to suit their tastes.
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.
Now part of the regular rotation Friendly Donut House remains a Henderson staple for good reason, opening hours as early as 4:00am daily finding shelves full of fried Dough paired to pleasant customer service.
The sort of place built for Veterans to linger over Coffee, a strip-mall on South Boulder Highway playing host to regulars for decades, fans of classics will find lightly fried Yeast rings beneath Glaze while those who favor Cake can choose Vanilla or Chocolate with Sprinkles, Cinnamon Crumble or plain.
Also offering Longjohns and Bismarcks, the later piped with Cream or Custard, Buttermilk Bars are textbook thanks to penetrant Sugar plus Icing in a variety of flavors while the Bear Claw and Apple Fritter are easily Sin City’s best and well-worth the drive, cost and calories thanks to the golden exterior and Cinnamon-spiced Fruit inside.
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, Fruity Pebbles 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
Shabby-chic in the heart of Jordaan a visit to Toki will mostly see locals lounging on grungy couches, though proximity to Centrum and the Anne Frank House also offers tourists an opportunity to visit for Food that is far better than many similar shops in The Netherlands.
Embracing a hip aesthetic, both Baristas and Bakers chill while performing their duties, it is while tapping on phones or laptops that most guests sip Coffee while indulging in flaky Kouign Amann or subtly savory Peanut Butter Miso Cookie with generous flexibility.
Popular for Cakes sliced arbitrarily, the Chocolate bagged to go a messy decision but rich and moist, rumors of excellent “Banana Bread” prove factual though the fact that it is indeed Cake should make it evident that the flavor is sweet while the crumb is dense.
Born out of Germany in 2022 Madame Croissant has quickly grown its brand via franchising, its first international expansion found at Hartenstraat 29H where friendly staff and a clean yet modern décor do a nice job of selling the #gramworthy Viennoiseries.
A small space with just a handful of tables, prices topping out at €8,50 for savory selections, each Croissant is carefully plated with its own gold cutlery and an eye towards not only presentation but also taste and craftsmanship.
Undoubtedly a place for trends, Dubai Chocolate just one of many options, Madame Croissant’s current best-seller is actually a Croissant Cookie best known overseas as a “Crookie” but here served warm with big discs of Chocolate still gooey.
Just ordering sweets this time, Hazelnut skipped in favor of Pistachios with White Chocolate Cream, Belgian Biscoff finds itself present in three forms titled “Speculoos Cheesecake” with the filling plentiful and drizzled in Cookie Butter.
The Ice Ice Baby – Saffron Pistachio Ice Cream, Blackberries, Raspberries, Maple Syrup
Known for American Pancakes, “the juiciest juices and a cool vibe” MOAK Pancakes dates back to 2016, the original name MOOK abandoned to add an “A for Amsterdam” while nomenclature embraces hip-hop and rap references from the late-90s.
Spread across two stories with service that trends “American Gen Z,” IE a wait at the unmanned podium lasting several minutes despite the Restaurant being <10% full on Sunday, staff wonders around with iPads for ordering while Biggie and Nas take turns overhead.
Clever across the menu, a €100 stack on Versace plates clearly targeting Social Media, Coffee proves fairly basic while the Pancakes themselves are akin to those at Denny’s with clever toppings like secret-recipe Saffron Pistachio Ice Cream or Fruits intended to elevate.
Serving pure Canadian Maple Syrup, but so limited one can barely taste it and staff reluctant to offer more, menus offer a QR code for those desiring a franchise but in a city with more than enough Pancake houses offering better quality this one just feels like a gimmick targeting folks who fancy IHOP but need a photo for the #gram.
CHEESE SOUFFLE, ham, smoked gouda, Australian black winter truffle
BREAD & BUTTER
HOLSTEINER BEEF TARTARE WITH ‘WILDE WAD’ OYSTER, Seaweed cracker
PATÉ EN CROÛTE WITH MARINATED PLUM AND FOIE GRAS, Mesclun
STEAMED SOUFFLÉ WITH COMTE AND CRAYFISH, ‘Zolderspek’ and Australian black winter truffle
TURBOT CONFIT ON THE BONE, Grenobloise, shallots, veal jus
DUCK GLAZED WITH FENNEL AND HONEY, Beetroot and jus salmis
VEAL SWEETBREADS ‘BAGNA CAUDA’, Taggiasca olives and onion
LAMB IN CREPINETTE WITH CUMIN HOLLANDAISE, Harissa, paprika and lamb gravy
PECAN CAKE WITH POIRÉ, Poached pear sorbet
BABA AU RUM WITH RON ZACAPA CENTENARIO RUM, Vanilla ice cream
BAKED APPLE WITH RISEN PUFF PASTRY, Calvados and vanilla ice cream
The third Michelin Star Restaurant from Richard van Oostenbrugge and Thomas Groot, this one a Bistro, focuses on classics in an a la carte format where all dishes are similarly portioned for sharing thanks to a recent menu change.
Located mere steps from Bistro de la Mere, bar seats leading to a staircase with tables one story above, guests will find service quickly paced but perhaps a little understaffed as a lone man tended to delivering and clearing plates for five tables while neglecting beverage service.
High-priced for what is essentially French Tapas, €7 “Streetfood” inspired Souffles two bites at most, dry Reisling pairs well to starters such as lean Beef Tartare complimented by the Sea as well as a steamed “Souffle” reminiscent if Quenelle de Brochet.
Impressing with Pate en Croute, a thin slice but nicely textured, confit Turbot seems unneccesarily complicated while €33 each sees Sweetbreads amidst Olives a far better proposition that a single slice of glazed Duck.
Not afraid to go bold with local Lamb, wrapped for texture in a rich Sauce bolstered by Cumin, Paprika and Harissa, Sweets all come kissed by Booze with both Pecan Pie and a flaky baked Apple outpacing a Ducasse-priced Baba at roughly half the size.
Frozen Shishito Pepper with Cucumber Ice Cream and Eucalyptus, Koji Cookie with Oat Ice Cream and Cassis Leather, Tomato Raspberry Tart, Drunken Gummy Bear
Take home Miso
Located just steps from the bustling center of Amsterdam Restaurant Flore finds Chef Bas van Kranen preparing a very interesting sort of “conscious fine dining” focused on Dutch seasonality inside Hotel De L’Europe.
An organic concept with two Michelin Stars plus a green one, the dining room and multi-faceted chef’s table expectedly natural in appearance, van Kranen selects all products daily from a very small collection of purveyors and no milk is used in the cuisine.
Open for Lunch as well as Dinner Wednesday through Saturday, the €250 menu suggesting seven proper courses plus gifts at both ends, guests begin in the kitchen where lengthy aging of lamb is the focus of conversation before transitioning to seats with Tomato Broth bolstered by Peppers plus Fruits.
Reserved for the Chef’s table, a communal space where diners can see the canal, dining room and kitchen, it was while Frank Ocean and others loudly dropped F-Bombs as well as racial slurs that Canapes arrived including delightful Vegetable Maki plus a fragrant Pea Tart.
Taking a lot more chances than the usual Dutch Fine Dining space, “Vegetables of the moment” quickly moving to assertive Aguachiles with Snails, barbecue Monkfish proved effective and well-prepared atop Ajo Blanco while follow-up Red Mullet would have been equally effective without its raw Strawberry prop.
A universally complex style, perhaps overly so in many cases, Aliums and Mushrooms prove van Kranen’s gift when focused while “50-day dry aged lamb loin, Cherries with pickled Elderflower, Sweetbreads Sausage, Grilled Peas, Anchovies, Sauce of Lamb “Prosciutto” with Capers and Peppers” is exactly what it sounds like – intentionally complicated to the detriment of the dish.
Just 44 seats total, less than half-filled Saturday for lunch, staff is pleasant yet professional when checking in regarding pacing before moving to a Dessert of Soft Serve under slightly bitter ice and a lightly-fried Flower.
Offered Coffee or Tea to finish, a €10 upcharge left to guessing as listed, Beans are explained and prepared in an elaborate display involving scales before four Mignardises including a Shishito Pepper and Cocktail-themed Gummy Bear.
If one pays attention it will not take long to notice a Van Stapele Koekmakerij bag in Amsterdam, especially around De Wallen where a steady stream of guests line up daily from 10h00 until “the last Cookie is sold” per advertising.
A relatively new entity compared to canals and The Bulldog, but no less popular with tourists judging by the crowd, Van Stapele Koekmakerij takes its name from owner Vera van Stapele who opened her small store in December of 2013.
A “do one thing and do it well” concept in a world of “everything to everyone,” just one type of Cookie made by the team in a fully-visible kitchen all day, ordering is merely a matter of numbers and container choice before teeth plunge into lightly-crisp Dark Chocolate Dough wrapped around semi-solid White Chocolate filling.
Inspired by a Sourdough starter bakkerij louf began in 2022, the first location opened by friends soon yielding two more with each retaining its focus on careful craftsmanship plus good Ingredients served in a comfortable space.
Open from 08h00 to 15h00, the oud-west storefront an ideal place to sit outside during summer, choices come both sweet and savory though personal predilections lean into items such as a beautiful spiral Cardamom Roll with butter bolstering the aromatics.
Connecting with local farmers for Meats and Produce, the toppings to Sandwiches on Sourdough, louf’s “Honey Bun” takes that starter and sweetens it slightly beneath a crust with good chew in stark contrast to the shattering Pain au Chocolat.
Not ignoring more interesting items, a Cookie with big chunks of Chocolate finding new heights thanks to Sesame Seeds, fans of Shortbread will fall head over heels for Gateau Breton made just as it is in Brittany.
Drawing customers near Amsterdam’s Red Light District since 1979 anyone who claims Rene’s Croissanterie is not a tourist trap has probably spent too long in a Coffee Shop, the combination of late hours and fair prices universally popular while high volume assures items are mostly fresh.
An ambitious line-up, everything from Sausage Rolls to Churros plus made-to-order Crepes available via touch-screen ordering, limited seating sees most guests dining in the streets outside where people watching proves highly entertaining.
Not remotely artisan, more so Street Food made with a little more care than elsewhere in De Wallen, Rene’s Stroopwafel comes topped for €10 and proves just average while the Liege Waffle is properly made with Pearl Sugar within but a bit too sweet thanks to added Confectioner’s Sugar on top.
Dark Chocolate Raspberry Bomb, White Chocolate Mousse, Raspberry Ice Cream
Clafoutis with Cherries, Creme Fraiche Ice Cream
A routine Bib-Gourmand recipient Rijsel occupies a former school, the 3-course prix-fixe proving extremely popular with locals in search of simple French fare made with good ingredients in a bustling bistro atmosphere.
Located at Marcusstraat 52, windows open for Summer when guests pour in beginning at 18h00, Rijsel approaches French Food with a Flemish accent while servers push Wine hard throughout a service clearly focused on turning tables.
A sort of Canteen in front of an open kitchen, complimentary Gazpacho hitting the table with Sausage and Bread before orders are taken, Rijsel’s menu sees specials added depending on the Chef’s whim, on this day a classic Terrine that outpaced Octopus that was less tender than “chewy.”
Opting for two Prix-Fixe plus Ribeye served rare, each Entree proving quite sizable, Spring Chicken comes whole on the bone with a simple Bean preparation while Black Leg Chicken arrives sliced with thin Morel Sauce at an upcharge.
Pre-paying a deposit, all of which was spent but only a portion credited due to one ill guest who stayed in, Dessert featured Clafoutis with whole Cherries and Ice Cream alongside a dome of Chocolate surrounding Mousse plus Berries.
Ventreche of bluefin o-toto tuna with Imperial caviar. salad of roasted broccoli with mustard vinaigrette and Gillardeau oyster, calamansi
Laminated Roll
King crab poached in smoked butter and courgette flower sauce of verveine and piparra peppers with vanilla
Seabass puffed on its scales shellfish broth finished with Gillardeau oyster, sprouted fennel with Pernad
Baguette
Crispy veal sweetbread with cream of BBQ sardines, artichoke braised with sardine garum
Chocolate & Roquefort Ice Cream
Apple, apple and ginger sorbet, salted caramel
Canele
With just sixteen seats wrapped around the open kitchen 212 makes the most of a corner canal house where Richard van Oostenbrugge and Thomas Groot have maintained 2 Michelin Stars since 2022.
Dressed in light wood and grey materials a meal begins with organic presentations of canapes such as grissini in a field of wheat or crab cocktail from a claw before the signature Belper Knolle cheese and grey shrimp inside a crispy Sunchoke shell.
Served straight from the kitchen, with each course commanding a complimentary bread, Broccoli finds unlikely friends in Caviar and O-Toro while King Crab wrapped in Squash Blossoms dances atop Vanilla and Peppers.
Soundtracked by everything from The Clash to Gorillaz staff shows a lot of personality from start to finish, when Bass comes with crispy scales and Oyster liqueur before Sweetbreads under a crunchy Cruton gain impact from four impressions of Sardines.
Bridging to dessert with an interesting Ice Cream of Chocolate and Bleu Cheese most tables will choose to finish with 212’s signature Apple Tart with assertive notes of Ginger under edible “glass” followed by a Canele as good those in France.
Patisserie Holtkamp
Baba au Rhum
Canele
Tompoucen
Chocolates
Unchanged since 1928 Patisserie Holtkamp holds a special place in the hearts of locals, the facade at Vijzelgracht 15 providing only a small glimpse of the treasures within its beautiful Art Nouveau interior.
A tightly packed space, all four walls filled with delicacies ranging from handmade Chocolates and Cakes to packaged Confections, staff takes an old-time approach to hospitality by greeting each guest with warm smiles before boxing each item carefully.
Far more than Pancakes and Syrup Waffles, a Baba in thick Syrup as sweet as it is boozy, fans of Canele will find Holtkamp nearly as good as those in Bordeaux with a generous crunch giving way to mellow Cake with the texture of Custard.
Also offering Macarons and Feuilletine, tempting but not enough to replace three Chocolates including one with Honeycomb, Dutch Tompoucen comes highly recommended thanks to all the elements of a Napoleon but more Pastry Cream.
