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, Ube and Coconut dazzle atop a fluffy leavened base while Peanut Butter and Jelly 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.
Seasoned Fries – Naked City Fries seasoned with Salt, Pepper and Parsley
Buffalo Chicken Fries – Naked City Fries, Blue Cheese Dressing, Crispy Chicken, Frank’s Red Hot, Mozzarella
Bread and all the Spreads – Sea Salt Focaccia, Butter with Garlic Oil, Chile Oil, Ricotta with Basil, Truffle Oil with Balsamic
Roasted Garlic Buns – Naked City Pizza Sauce
Pizza Egg Rolls – Pepperoni and Mozzarella hand rolled into Egg Roll Wraps. Served with Naked City Pizza Sauce
BBQ Wings, Fries
Guinea Pie – White Garlic Sauce, Spinach, Grandma’s Meatballs, Mozzarella, Ricotta
Buffalo 22 – White Garlic Sauce, Mozzarella, Pepperoni, Sausage, Roasted Garlic Crust, Crispy Garlic, Hot Honey
Forever a favorite for on-site catering, though the Blue Diamond Road “Express” location will soon shutter, it was during Game Seven of The Stanley Cup Finals that four guests sat down at Office Bar to enjoy some of Chris Palmeri’s classic creations from Naked City Pizza.
A smoky Bills Backer Bar with gaming, service predictably catering primarily to guests seated at the counter sipping beer, it was at a center island that menu items were delivered hot and fresh as prepared in the kitchen.
Still slinging Sin City’s best Chicken Wings, ten flats devoured in minutes, Fries remain a necessity whether seasoned or slathered in Red Hot plus Blue Cheese while Pizza Egg Rolls are weighty but delicious as ever.
Recently adding Focaccia to a list that also includes world-class Knots, a quartet of Spreads available highlighted by creamy Ricotta in Basil Oil, no trip to Naked City is complete without Pizza including the sweet n’ savory “Buffalo 22” or Diners, Drive-Ins and Dives famous Guinea Pie featuring White Garlic Sauce and Grandma Palmeri’s Meatballs.
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.
Recently impressing with a “Cinnamon Roll” Cookie, think fully-glazed Gingersnap with more Butter and less Spice, Summer House’s Apple Oatmeal Cookie reminisces of Autumn Apple Crisp in portable form while the Brownie and Blondie both benefit from excellent Ingredients cooked soft with lots of Butter.
Now serving Sin City for over four years it was via online ordering that Wicked Donuts were picked up on Thursday, execution more dialed-in than prior with a bevvy of new choices.
Offering roughly 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 or Maple is highly advised.
First indulging in old favorites, Caramel Sutra continuing to occupy rarefied air as one of Las Vegas’ best Donuts while the Lemon Meringue Pie outperforms many local plated Deserts.
Eschewing Artificial Colors or Preservatives, a fact pertinent to Cream-filled choices including a delightful Cannoli Cream Puffernut, suffice it to say that most will not last long whether it be decadent Tiramisu or the more nuanced Guava Cheesecake.
Executing Ansel’s invention well, available filled or coated in Cinnamon-Sugar, PB&J continues to impress in its subtlety while Ube Cheesecake rides a trend but does so while retaining lightness rarely seen elsewhere.
Beef and King Oyster Mushrooms in Black Pepper Sauce
Signature Fried Chicken
Steamed Chinese Broccoli
Chocolate Xiao Long Bao
Now expanding to Dallas and the Southwest Vegas Valley 4 years after opening, despite growing competition, it was as a party of five that diners enjoyed an outstanding meal at ShangHai Taste on Tuesday evening.
Tucked inside Suite 130 of a complex on Rainbow Boulevard 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 60 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 also all-new head-on Shrimp and Shrimp Wonton Soup plus Fried Chicken.
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 springy Kao Fu.
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 Black Pepper Beef rivals the best in town.
Unquestionably Las Vegas’ top choice for French Pastry over the past 8+ years Rosallie Le French Café continues to show well on-site or to-go, a Monday morning delivery finding Pastries carefully arranged with several still warm and both the Croissants as well as the Danishes still the best in town.
Attached to a “luxury living” complex where $3200/mo will get you a 16’x13’ living space Magic Donuts & Coffee comes from Bacchus Management Group, and although Spruce may have lost its Michelin Star the $5-6 Sourdough Donuts here rank among the best citywide.
Part of Potrero Hill, a pastel shop featuring friendly service plus plenty of nearby parking, guests visiting Magic Donuts & Coffee will find Donut Hole samples on entry plus a dozen daily choices listed adjacent several styles of Coffee.
A different type of Donut, the Sourdough base featuring plenty of oomph and chew, suffice it to say simple Glaze lets the natural leavening show while flavors featuring Fruit better quell the Sourdough’s robustness.
Also featuring Lemon Meringue beneath a toasty dollop, or filled Bismarks like Boston Cream, fans of Syrup will find Maple Pecan delightful not only in terms of taste but as a result of textures varying from smooth Custard to Nuts that are candied and toasted.
Owned by Tal Mor and Jodi Geren of The Mill and Four Barrel Loquat Bakery taps former Tartine pastry chef Kristina Costa to create a menu that draws inspiration from Mor’s roots in Israel and Eastern Europe.
Located inside the former 20th Century Cafe space in Hayes Valley, a small footprint with just a few tables adjacent the Pastry case and Espresso machine, guests arriving early will find servers pleasant and offerings bountiful whether one seeks sweet or savory.
Skipping Bourekas and opting for the former, prices comparable to other Bay Area artisans, first bites of Lemon Poppyseed Cake prove remarkably moist thanks to Frosting and Jam while Cookies harness Tahini and Pistachio Butter to rein in sweetness.
Not about to miss the celebrated Babka, available in four daily flavors, Loquat’s are served in laminated swirls surrounding Butter and Ingredients such as Cinnamon Date or Poppyseed Walnut while a dense Brownie flecked in Sea Salt sees Halva add nuance.
the g.o.a.t. fried calzone – mozzarella, prosciutto cotto, ricotta, sauce
New York Pepperoni Slice
Detroit style ray j- tomato sauce, mozzarella, thin pepperoni, thick pepperoni, basil, burrata, fermented honey, parmigiano reggiano
Opened late-winter 2023 in an art deco building on Shattuck Square Pizzeria da Laura sees longtime Tony Gemignani collaborator Laura Meyer strike out on her own, and as anyone familiar with the Chef’s Pizza can tell you the results set a high bar for competition across the Bay Area.
A warm space in quirky Berkeley, with Slices available from a separate window until 4:00pm, it was after warming up with a folded triangle balancing char and pliability that guests sat down inside the Restaurant with a view of the NHL Finals on TV behind the bar.
Offering cocktails and a fair-priced Wine list, plus Appetizers and Pasta, the star of the show is expectedly Pizzas in one of four styles plus a “G.O.A.T.” Calzone plump with Cheese and Sauce plus Prosciutto that remains impossibly light despite the fact that its fried.
A veteran of Tony’s Pizza Napoletana, not to mention awards in competition abroad as well as at Pizza Expo in Las Vegas, Pizzeria da Laura focuses mainly on pan-style with the Sicilian admittedly tempting but a Detroit Pie dialed up by Fermented Honey too faultless to resist.
Having first tasted Humphry Slocombe in 2009 while visiting San Francisco it was exciting to learn the brand has since expanded to the East Bay.
Owned by Jake Godby and Sean Vahey, the plain-Jane appearance of their Mission flagship transported to Berkeley with equal nonchalance, it was in perusing twelve flavors with tastes of five that decisions became easy – a single scoop of Cinnamon Roll nearly as good as Jeni’s while Secret Breakfast in Espresso with Bourbon Caramel still sees caramelized Cereal shine through with a yeasty linger.
Debuted at the end of the pandemic in response to an ethnic slur Dago Bagel from Tony Gemignani is one of three concepts inhabiting 728 Vallejo Street, and from Thursday through Sunday beginning at 08:00am guests are welcome to enjoy everything from true New York Style Bagels to housemade loaves and traditional Italian Pastries made with skill and love.
A change of pace for the lauded Pizza maker, a man whose name is nearly-synonymous with North Beach, it is inside the shop that acts as both Bakery and storefront that guests will meet well trained staff and pleasant servers more than willing to discuss products and production at length.
Beginning with Bagels, developed in conjunction with Adam Sachs, Dago’s collection spans from Pride to Everything and from stretchy skin to a dense interior with good chew the “best” is a matter of personal opinion whether toasted with Cream Cheese or plain.
Liberally using Malt and a Cuppone Panettone deck oven imported from Italy, plus stone-ground Flour made on-site, visitors attention is next drawn to Toscano Brothers including “Gold Standard” Baguettes and Organic Sourdough Ace Pagnotta incorporating Spelt, Rosemary and Olives into a 40 year old Sourdough starter.
Trending sweet from here, a Sour Cherry and Chocolate Batard souring local produce and TCHO Chocolate, Tony’s “Piattina” cuts a wide swath of textures and flavors before Antonio’s Italians Pastries rounds things out with classic Rainbow Cookies and world-class Lemon Ricotta Cake plus silky Budino hidden alongside Prosciutto and Mortadella in the cold case.
Buttered Pandesal, Lobster and Crab Aligue Curry Dip
Dungeness Crab and Spring Vegetable Crepe, Lumpiang Sariwa, Asparagus, Pistachio, Poached Egg
Labeled as “contemporary Filipino cuisine” Abacá pairs the talents of Chef Francis Ang and JBFA nominate Pastry Chef Vince Bugtong to create a menu better viewed as California Cuisine through a Filipino lense.
Located off the lobby of Kimpton Alton Hotel near Fisherman’s Wharf, Mrs. Dian Ang in charge of operations for the organic space with indoor and outdoor seating, guests are ushered to seats by stoic hostesses prior to greetings by servers eager to please.
Hosting Panaderia Abacá inside the Restaurant, a counter open for weekday Breakfast and weekend Brunch, guests are invited to peruse Chef Bugtong’s creations prior to making decisions and although prices trend high both the savory-sweet Bibingka and filled-to-order Ensaymada are exemplary.
Dissimilar from daytime to Dinner, the later focused on skewers and share plates, Brunch features light interpretations of classic dishes loaded with nuance – Pandesal excellent on its own but better smeared with Crustacean Curry and a fresh Lumpiang shining thanks to Summer’s bounty, a runny Egg, lots of Crab and textural components.
Located just off the 405 in Inglewood is Randy’s Donuts, this year celebrating its 70th year slinging fried Dough under an iconic 32-foot sign 24/7, and now growing the name globally with 20+ locations stretching to South Korea and Dubai – or in this case Sin City.
Unimpressive in 2015 at the Original, though new outposts trend cleaner without the cash-only policy, Randy’s on South Rainbow Boulevard opened in August 2022, recipes reportedly unchanged since day one though premium toppings and savory items have been added.
Busy at noon on a Tuesday, though a full selection was available, it was in exchange for $50 that two dozen Donuts were received, the Apple Fritter far better than those at Randy’s flagship thanks to crackling Glaze over a soft center while the laminated “Crondy” failed to rival Pink Box or Coco.
Recalling Cake Donuts greasy, Randy’s Red Velvet actually performing well, Maple Frosting is featured abundantly with taste artificial but pleasant in comparison to Chocolate that is undoubtedly cheap and applied too thick.
Doing justice to Jelly Donuts, Strawberry trumping Raspberry or Lemon, Randy’s Bear Claw is something of a hidden gem thanks to good rise and plenty of filling that trends less sweet than many thanks to an abundance of Cinnamon.
Well-priced in the current market, “cheaper-by-the-dozen” offers growing less common, Cereal-topped specials execute as expected while Maple Raised with Churros and a big spiraled Cinnamon Roll both prove worth the cost and calories.
Dark Chocolate Fantasy Cake, Chocolate Ganache, Chocolate Ice Cream
Key Lime Pie, Graham Cracker Crust, Whipped Cream
Located at Hughes Center since 1997 Lawry’s The Prime Rib can safely be described as a Las Vegas icon, and although both Dallas and Beverly Hills have outposts that does nothing to dampen an Art Deco dining room and service on par to what one will find at some of The Strip’s top Steakhouses.
Known for Meats carved tableside from gleaming carts, though Certified Angus Steaks and fresh Seafood are also available, Lawry’s experience begins with check-in at the hostess’ podium, a trip to the lounge favored by some while most won’t wish to delay the main event.
Lavish without being stuffy, curved banquettes and tables each available, guests dine in a lively environment fueled by Wine or Cocktails poured shortly after the arrival of warm Sourdough Bread.
Smart to order some starters, though those seeking lunch in under an hour could surely achieve such with Salad, a Sandwich or Prime Rib plus sides, Lawry’s Cheesy Onion Fondue outpaces Calamari with Remoulade while the “Famous” Spinning Salad is a polarizing experience mostly thanks to the inclusion of Beets.
Offering Roast Beef as a full-Dinner or a la carte, the former inclusive of Salad, Mashed Potatoes and Yorkshire Pudding, the quality of Lawry’s Prime Rib is evident in terms of taste, texture and appearance while additional sides range from luxurious Creamed Corn and Spinach to crispy Fries.
Not forgetting extra Au Jus, nor sizzling Mushrooms and Whipped Cream Horseradish for fans, Desserts come at the bargain price of $11-12 each for Coconut Banana Cream Pie that is heavy on the Cream plus seasonal Key Lime Pie, Chocolate Cake and Sticky Toffee Pudding better than one will get from Gordon Ramsay.
Now expanding to Dallas and the Southwest Vegas Valley 4 years after opening, despite growing competition, it was as a party of four that diners enjoyed an outstanding meal at ShangHai Taste during the Grand Opening festivities.
Tucked inside Suite 130 of a complex on Rainbow Boulevard 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 60 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 also all-new head-on Shrimp and Fish Wonton Soup 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 springy Kao Fu.
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.
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 a Vegan Snickerdoodle eat soft and chewy within a gently crisp rim.
Recently impressing with a “Cinnamon Roll” Cookie, think fully-glazed Gingersnap with more Butter and less Spice, 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.
Opened in 2018, with Anima by EDO debuted early 2022 and since a JBFA Semifinalist, EDO Gastro Tapas & Wine remains Las Vegas’ most exciting Restaurant thanks to its unrivaled ability to look backwards while at the same time pushing boundaries rarely approached by off-Strip dining.
Inspired by Catalonian traditions, Chef Oscar Amador Edo’s upbringing in Barcelona gifting him with a respect for diverse Ingredients and an ability to craft poignant bites that highlight rather than hide them, it was as a party of three that guests were accommodated near the back, GM Roberto Liendo charged with creating a Menu Degustacion including both regularly offered items and nightly inspirations.
An acronym for “Extra Day Off,” though EDO itself is open from 5pm until 9pm daily, it was with most of the Restaurant’s other 32 seats full by 6:00 on Wednesday that things were underway quickly with guests enjoying Sparkling Wine alongside vibrant Gazpacho as well as one-bite Dungeness Crab Salad and Caviar atop Chicken Skins and Crème Fraiche.
Less Seafood-centric than usual, a cone with the essence of Catalonian Tortilla followed by Pork Pate and a shaped Cracker, imported Fuet rests above delicate Tomato Espuma while Octopus “Head Cheese” gets a jolt from Vinegar-based Sauce.
Complimenting the next round with housemade Coca Bread and three Spreads, Bluefin Tuna with Asparagus an inspired pairing before the more modernist sheet of White Asparagus over Mussels and Oysters, fans of “Prosciutto e Melone” will find lots to love about EDO’s iteration featuring Jamon and Kumquat Leche de Tigre.
Next serving thin slices of Cuttlefish with Mushrooms and fragrant Garum, flavors impossible to find elsewhere in Sin City, Octopus in a clarified Noodle peaks out amidst Romesco and Gallega Sauce prior to Cod Cheeks and Iberico Pork marinated in Koji adjacent savory Doughnuts.
Innovative from start to finish, Mango Sorbet with Mezcal Pepitas cleansing guests’ palates, Desserts remain complex yet spectacular as Caramelized Pineapple pairs to Duck Liver and Hazelnut Ice Cream before sweet Doughnuts atop Pernod Espuma.
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, Ube and Coconut dazzle atop a fluffy leavened base while Peanut Butter and Jelly 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.
Located on the top floor of a grocery store near Nadi International Airport Grace Road Kitchen is seemingly a faith-based local spot with an Asian focus that shares its space with a local chain called Sunny Pizza.
Well reviewed by locals and tourists, eight additional locations across the Island, it is amidst an expansive space and minimal decorations that guests sit while waiting for food prepaid at the counter and delivered as ready by friendly waitstaff.
Priced appropriate to the concept, think “Food Court” at a mall, Grace Road purports local Ingredients an although Pizza as well as Prawn Soup are fairly basic the Dumplings and Chow Mein perform well enough to justify a stop if nearby.
Open daily from 8am until 9pm in downtown Nadi Corner Cafe is all all-day eatery owned by and located behind the flagship Jack’s of Fiji store.
Renovated post-pandemic, comfortable couches flanking tables bathed in natural light, it is upon entry that guests are welcomed by warm greetings prior to perusing a menu encompassing everything from Burgers to local Fijian fare plus and expansive Dessert section.
Air conditioned but without outlets to plug in a laptop, though complimentary WiFi is strong, it was with Coffee in hand that two Cakes were selected – the Lamington not on par with Hot Bread Kitchen while “White Forest Cake” takes liberties with the original but still tastes good thanks to Cherries plus smooth Frosting.
