10th Anniversary Party
Pasta con Pomodoro Crudo
Chicken Paprikash
Chicken Thighs
Tzatziki from Meraki
Chop Chae with Bulgogi
Meraki Salad
Persian Pirashki
Beef Noodles from China2Go
Baked Pork Buns from China2Go
Gyro from Meraki
Bunuelos
Palacsinta
See’s Chocolate
Esterhazy Torte
All the best people, anniversary potluck. Honored to have such amazing friends and family.
Purple Potato Bakery
Leche Flan Creme Brulee Donut
Leche Flan Brioche
Thai Tea Brioche Donut
Pistachio Brioche Donut
Ube Brulee Cinnamon Roll
Young Coconut Pie
Ube Layered Donut
Cloud 9 Polvoron Donut
Salted Milo Pie
Salted Yema Polvoron Donut
Churro & French Maple Layered Donut
Leche Flan Polvoron Donut
Ube Polvoron Donut
Ube Velvet Cookie
Risen like a phoenix from the ashes of Ramir Bolanos DeCastro’s beloved Purple Potato it is as a Bakery that the former Yonaka Chef’s legacy continues to grow via Donuts, Cookies, Ube-based treats and Filipino Pastries.
Previously offered for delivery or takeout only, but now brick and mortar at 6370 W Flamingo Rd #20, it was Thursday that twenty items were procured for tasting, savories skipped in favor of recently-added Donuts, Brioche and Cookies.
Never actually gone from the local food scene, the rebranding of Yonaka and Purple Potato followed by a consulting gig at McCarran, Chef DeCastro’s current lineup continues with Croissant and Polvoron Bismarck Donuts, this day featuring a dozen varieties ranging from Thai Tea to Pistachio and several styles featuring Flan.
Also adding Churro & French Maple Layered Donut for Fall, complete with Whipped Cream, the Salted Yema Polvoron Donut remains indelible though fans of Coconut should still head straight for lavish Young Coconut Pie or the daily-special Donut when available.
Scaling back “Monster Cookies” to approximately 4” Ube features a crisp rim and molten center while additional specials such as the French Silk-style Salted Milo Pie and Ube Brulee Cinnamon Roll sell out early for good reason.
www.purplepotatolv.com
Zaytoon Restaurant & Market
Shirazi Salad – Cucumbers, Tomato, Onion, Citrus Mint Dressing
Falafel
Masto Khiar
Hummus
Kashk Bademjan
Baba Ghanoush
Koobideh Kabob, Chicken Kabob, Shish Kabob, Barg Kabob
Lavash
Fesenjaan – Chicken, Pomegranate & Walnut Sauce
Zereshk Polow – Barberry, Onion
Baklava
Napoleon
Persian Pastries
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.
www.zaytoonlasvegas.com
Sunrise Donuts
Cherry Cake Donut
Plain Cake Donut with Strawberry Glaze and Sprinkles
Maple Long John
Chocolate Cake Donut with Chocolate Frosting and Sprinkles
Blueberry Cake Donut
Glazed Apple Fritter
Chocolate Long John
Bear Claw with Apple Pie Filling
Cinnamon Roll
Glazed Old Fashioned Donut
Glazed Raised Donut
Twist with Granulated Sugar
Crumb Bun
Glazed Twist
Opened in the waning days of 2017 and visited once a few months later Sunrise Donuts has improved slightly in the interim, the menu now more focused while an early opening and closure at 2:00pm has replaced 24/7 service.
Not far from the Highway Patrol or 215 it was early-afternoon that eighteen fried Pastries were delivered, low prices undeniably part of the appeal and more on par with Krispy Kreme or Winchell’s than Pink Box or Glaze.
Surely frying from a Mix, the price alone evidence of that fact while anyone familiar with old-school Doughnutries across America can easily spot the difference between these and something involving a little more effort, it remains surprising to see Cherry Cake alongside the more typical Blueberry version, an instant reminder of childhood in the Midwest provided by each bite.
Better for Cake than Yeast, both bars and rings of the latter lacking the springy texture of competitors, Frostings taste decidedly artificial thus making the Old Fashioned and Apple Fritters a superior choice for those who can’t make it elsewhere.
Mama Surang Thai Kitchen
Thai Coffee
Fresh Thai Spring Rolls – Rice Paper, Romaine Lettuce, Spinach, Cucumber, Carrot, Basil, Cilantro, Peanut-Hoisin Mayo
Tom Kha – Lemongrass, Kaffir Lime Leaf, Galangal, Coconut Milk, Onion, Cabbage, Cilantro, Mushroom, Chili, Yam, Lime Juice, Chicken
Beef Salad – Grilled Beef, Tomato, Onion, Cucumber, Carrot, Cilantro, Greens, Lime Dressing
Crispy Fish Delight – Flounder, Red Curry Paste, Lime, Ginger, Bell Pepper, Green Beans, Basil
Drunken Noodles with Crispy Pork – Wide Rice Noodle, Crispy Pork, Bell Pepper, Onion, Bamboo Shoot, Mushroom, Corn, Green Bean, Basil, Tomato, Egg
White Rice
Short Rib Panang Curry – Fresh Chilis, Dried Chilis, Coconut Milk, Thai Basil
Sticky Rice with Mango
A longtime resident of Sun West Promenade Surang’s Thai Kitchen recently changed hands, the new name “Mama Surang Thai Kitchen” paying homage to its founders while cookery is now in the hands of a native of Thailand who worked with Alex Stratta and Guy Savoy.
Now back from their homeland after the pandemic, a husband and wife team with their children frequently helping out around the Restaurant, Mama Surang Thai Kitchen is found on Fort Apache between Hacienda and Russel with minimal signage but a welcoming atmosphere.
Far from lavish, minimal décor and a few tables filled by locals, Surang’s menu focuses on traditional Thai flavors with just a hint of fusion utilized to accentuate flavor without compromising high quality Ingredients.
Cooked to order in a small kitchen, take-out occasionally delaying service, guests are invited to begin with Iced Coffee or Thai Tea with Cream plus appetizers such as fresh Spring Rolls filled with crunchy Vegetables.
Intended such that “every plate serves an experience,” a bowl of Tom Kha richer than that of Lotus of Siam, Surang’s Beef Salad at spice “Level 5” finds plenty of seared Steak mellowed by Lime Dressing on a bed of mixed Greens.
Next offered “Crispy Fish Delight,” Flouder flash fried and teaming with Red Peppers amidst Beans with sharp notes of Ginger, Surang’s Drunken Noodles go all-in by comparison to the rest of Vegas featuring everything from crispy Pork to Baby Corn and Mushrooms.
Making several styles of Curry each day, Chef’s suggestion of Panang with spoon-tender Short Ribs an absolute delight in terms of taste and texture, Dessert stays traditional featuring faultless Sticky Rice and a ripe Mango out of Mexico.
www.mamasurangthaikitchen.com
Lotus of Siam
Thai Iced Coffee
Egg Rolls – Mixed Vegetables, Mung Bean Noodles, Rice Paper, Lotus style Sweet & Sour Sauce
Chicken Tom Kha Hot Pot – Chicken, Lemongrass, Galangal, Mushrooms, Coconut Milk, Lime Juice
Nam Prik Ong – Ground Pork, Tomatoes, Dried Spices, Sticky Rice, Broccoli, Carrots, Cabbage, Cauliflower, Green Beans, Cucumbers, Pork Rinds
Garlic Crispy Prawns – Deep fried Prawns with Shells, Garlic Sauce, Black Pepper
Issan Sausage – Grilled Sour Pork Sausage, Fresh Chilis, Ginger, Peanuts
Grilled Ribeye Panang – Fresh Chilis, Dried Chilis, Coconut Milk, Thai Basil
Cashew Nut Chicken – Chili Paste, Cashews, Onions
Chicken Yellow Curry – Curry Powder, Turmeric, Coconut Cream, Potatoes, Onions, Carrots
Crispy Duck Chu-Chee – Red Curry, Fingerroot, Bell Peppers
Pineapple Fried Rice – Yellow Curry Powder, Pineapple, Shrimp, Chicken
Chicken Pad See Ew – Chicken, Wide Rice Noodles, Eggs, Chinese Broccoli, Black Soy Sauce
Shrimp Pad Thai – Thin Rice Noodles, Shrimp, Egg, Green Onions, Bean Sprouts, Chopped Peanuts
Thai Iced Tea
Deep Fried Banana Roll – Banana wrapped in a Rice Paper Crepe, Honey, Coconut Gelato
Pineapple Upside Down Cake – Shredded Coconut, Coconut Gelato, Maraschino Cherry
Thai Chocolate Cake – Cinnamon, Cardamom, Coffee Gelato
Already the rare Las Vegas recipient of a James Beard Foundation Award, Chef Saipin Chutima named Best Chef: Southwest in 2011, Lotus of Siam needs no introduction – though its recreation on Flamingo and fanciful digs at Red Rock suggest the Chef’s children have bigger things in mind about the Restaurant’s legacy going forward.
Having visited the unassuming icon of Thai Food several times prior, Friday evening found the concept from Tao Group owner Lou Abin and Lotus of Siam’s Bua Food Group at Red Rock Casino Resort & Spa as busy as it is beautiful.
Built out of former Buffet space, lanterns and hanging vines creating a vibe across spaces from bar to the back, it is with a truncated version of Chutima’s Northern Thai traditions that Lotus at Red Rock pays homage to the original with service more appropriate to Summerlin.
Requesting everything level five of ten, Thai Coffee a prudent choice for those looking to quell the fire, Dinner began with a hot pot of Chicken Tom Kha alongside Issan Sausage that is snappy, sour and worth every word of praise.
Not forgetting better-than-expected Egg Rolls or Nam Prik Ong teaming with Chilis, Vegetables and Pork Rinds used as delivery mechanisms, Garlic Crispy Prawns continue to earn “Mom’s Highlights” status with edible Shells still on and varying textures from bite to bite.
All in on Noodles and Curry, Chicken Pad See Ew well executed but lost in the wake of Cashew Chicken and Pad Thai with Shrimp, Rice is well-utilized in sopping up the Sauce from Crispy Duck Chu-Chee, Panang Curry with medium rare Ribeye and aromatic Yellow Curry with Chicken and Vegetables.
Not exactly “known” for sweet stuff, though the Red Rock iteration seems intent on correcting that, Dessert arrived featuring everything from time-honored deep fried Bananas to Chocolate Fondant and Pineapple Upside Down Cake served warm with Coconut Gelato.
www.lotusredrock.com
Salt & Straw
Don Bugito’s Creepy Crawly Critters – green matcha ice cream, chocolate crickets, toffee-brittle mealworms
The Great Candycopia – salted butterscotch ice cream, bourbon toffee almonds, housemade candy inspired by Kit Kats, Snickers, Reeses and Heath bars
Jack o’ Lantern Pumpkin Bread – vanilla ice cream, baking spices, pumpkin bread, cream cheese frosting
Blackberry Tamales – masa coconut cream sherbet, marionberry sherbet
Chocolate Champurrado w/ Sesame Toffee – Cloudforest chocolate and masa ice cream, sesame seed palanqueta
Familiar with Salt & Straw since a trip to Portland in 2013, three visits in a week plus five to follow in Los Angeles, Pasadena, Venice and Vegas it was midday Tuesday that the UnCommons location was visited, October’s holiday specials showing commitment to culture and quality.
Offering all the old favorites, plus fun specials such as “Jack o’ Lantern Pumpkin Bread” or “Blackberry Tamales,” next year can’t come soon enough as “The Great Candycopia” remains one of Salt & Straw undeniably best scoops thanks to a Butterscotch base speckled by various housemade Chocolate Candies.
www.uncommons.com/restaurant/salt-straw
Glaze Doughnuts
Doughnut Holes
Cinnamon Roll
Blueberry Cake Doughnut
Maple Doughnut
Classic Doughnut
Sir Mocha Lot with Coffee Glaze Doughnut
Cinnamon Sugar Twist Doughnut
The Islander Doughnut
Lemon Poppyseed Doughnut
Salted Caramel Pearls and Pecan Doughnut
Pumpkin Cake Doughnut
Red Velvet Cake Doughnut
Peanut Butter and Jelly Doughnut
Oreo Vanilla Doughnut
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 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, crunchy Pearls and Nuts dazzle atop a fluffy leavened base dazzle while Coconut and Ube 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.
www.glazedoughnutslv.com
Élephante
WATERMELON MEZCAL MARGARITA – ilegal mezcal, watermelon liqueur, lime
BANANA BREAD – whipped butter, grey salt
SOFT POLENTA – crab, sweet corn, soft egg, herbs
SPICY VODKA – canestri pasta, calabrian chili, basil, parmigiano
SOPPRESSATA PIZZA – cured pork, crushed tomato, mozzarella, chili oil, honey
RICOTTA HOTCAKES – nutella, banana, honeycomb butter, maple syrup
For a place that could get by on it’s stunning Pacific views Élephante from Wish You Were Here Group is serving up an impressive brunch at bargain prices relative to the setting.
A renovated old Beach House, restaurateur Nicholas Mathers sourcing coastal Italian influences across the interior as well as the menu, Élephante could get by on it’s stunning Pacific views but instead opts to serve an impressive brunch at bargain prices relative to the setting.
Part of Wish You Were Here Group, guests ascending to an open rooftop once reservations are confirmed, it is amidst music and Mimosas that the kitchen turns out everything from Pizza to Pancakes at a speed that never feels rushed.
Wood-clad with decorative flourishes, Bartenders quick to send out a Mezcal Margarita, it was not long before toasted Banana Bread with restrained sweetness sat adjacent creamy Cornmeal topped in Corn, picked Crab and a poached Organic Egg for just $16.
Cooled by Ocean breeze and fans, most diners dressed casually save for a few 20-somethings in couture, dinner’s Spicy Vodka Sauce finds itself on the Brunch menu atop al dente Canestri while Pizza from the wood oven has just enough char to peak out from behind honey and heat.
Passing on the signature Eggplant Spread, perhaps a mistake, airy Ricotta Flapjacks arrive three-high with Hazelnut Cream, Honeycomb Butter and the sort of Maple Syrup every Restaurant should be serving plus some sliced Bananas.
www.elephantela.com
Sidecar Doughnuts & Coffee
Susie’s Blueberry Pancake
Pumpkin Cheesecake
Sage Apple Pie
Celebration Cake
Self-described as “The World’s Freshest Doughnuts,” and personally felt to be the Nation’s premier purveyor of fried Dough ever since stumbling across the Costa Mesa flagship in 2013, it was via good fortune that Sidecar Doughnuts & Coffee was found in Culver City on Sunday, several fresh-from-the-fryer rings again demonstrating unparalleled Ingredients and smartly developed recipes.
Currently location number eight it was mostly from old favorites that four were selected, Susie’s Blueberry Pancake a mix of Maple with Fresh Fruit amidst Cake while Sage Apple Pie utilizes Brioche to make a statement better than any Crust might.
Moving next to a classic, Sidecar’s Celebration Cake showing why fryer time and temperature matters in its lightness, it should come as no surprise that when Sidecar does Pumpkin Spice it gets a little extra love with Cream Cheese drizzle and a base as delicate as it is moist.
www.sidecardoughnuts.com
Yangban
Bindaeteok Falafel – mung bean, white kimchi, soybean hummus, minari, chrysanthemum
Blue Crab Tostada – gochujang, perilla, red leaf lettuce, creme fraiche
Golden Prawn Toast – Ama Ebi, brown butter, YANGBAN makgeolli, cherry tomato, golden sauce, cured egg yolk
Fried Lobster Claw – chojang mayo, tarragon, meyer lemon
Steamed Broccoli – yuzu, chicken skin furikake
YANGBAN Kimchi – Kae Sung Market, habanero, roasted sesame oil
Grilled Cucumber – YANGBAN chili oil, toasted cumin, meyer lemon juice
Honey Glazed Carrots – whipped yogurt, fresh date, walnut oil, herbs
Brokaw Avocado & Shinko Pear – hot mustard, California almonds, toasted ggim, yeast
Tteok – king trumpet and shimeji mushrooms, doenjang cream, preserved black truffle
Matzoh Ball Mantu – stuffed with Grandma Sindy’s matzoh ball, chicken broth, shmaltz
Lobster Congee Pot Pie – poached lobster tail, fine herbs, marigold, lobster brown butter
YANGBAN Wings – cucumber and Korean radish pickles, kimchi hot sauce, black rice
YANGBAN Garlic Butter Black Rice – steamed California Koshihikari and black rice
Sujeongwa Sundae – double 8 buffalo milk soft serve, cinnamon, crystalized ginger and toasted pine nut caramel
Matang Goguma Custard Pie – roasted white sweet potato, condensed milk, vanilla, burnt sugar
YANGBAN Cheesecake – coconut biscuit and brown butter crust, coconut cream, local strawberry jam
Described as a “culinary conversation” from husband-and-wife chefs John Hong and Katianna Hong Yangban has dropped “society” and upped the ante in terms of it’s cuisine, space and service with results rivaling the best of Los Angeles.
Now fully occupying the old Bon Temps space in Downtown’s Art District, an overhead kitchen still fully visible while the dining room has undergone a modest face-lift, guests will find the former casual eatery replaced by full service and dim lighting befitting elevated Cuisine.
Still offering Modern-Korean American fare with casual flair, every member of the staff professional yet pleasant, guests will find the menu divided into sections ranging from Starters and Banchan to larger “Plates” and Sides.
Priced appropriate to Ingredients and environs, starters sold per-piece served before five Banchan for $28, Falafel proves inspired thanks to Mung Beans and Kimchi while fried Lobster and Blue Crab on a Tortilla are complex bites of fusion done right.
Not forgetting Golden Prawn Toast, as fine a composition as one will find at Saison or Brooklyn Fare, larger servings include Korean Dumplings gone “Jewish Penicillin” and Rice Cakes slick and chewy in aromatic Mushroom gravy.
Happy to find Kimchi less abrasive than many, while Honey Glazed Carrots and Yangban’s Avocado & Pear Salad benefit from California’s bounty, the word “decadent” barely covers the Hong’s Congee Pot Pie beneath perfect Puff Pastry with what must be at least a stick of Butter.
Trained by the likes of Josiah Citrin, where the couple first met before moving to Northern California 3* Restaurant at Meadowood, Yangban Wings are most certainly not the sort of things one would describe as “Bar Food” given their crunch and complexity further magnified by housemade Pickles.
Taking it easy on fluffy Rice, a trio of Desserts making themselves mandatory, Yangban’s Sujeongwa Sundae arrives expectedly creamy thanks to a high Milk-Fat base while the signature Cheesecake standing tall with a silky texture currently finds itself outpaced by Sweet Potato Pie that eats like Southern Chess meets Creme Brulee.
www.yangbanla.com
Donut Friend
Fritter Seems Forever – Glazed Apple Fritter
Pumpkin Piebald – Pumpkin Cake Donut, Pumpkin Glaze, Cinnamon Crumble
Old Fashioned – Cake Donut, Glaze, Nutmeg
Senses Fall – Raised Donut, Maple Glaze, Candied Pecans, Apple Compote, Whipped Cream
Youth Brulee – Bullseye Donut, Bavarian Cream, Caramelized Sugar
Created by producer Mark Trombino, the original Highland Park location last visited in 2014, Donut Friend DTLA sees the all-Vegan shop continuing to expand on its mission with creative choices available from 7am until 9 or 10 o’clock nightly.
Considered by some to be the best Doughnut scene in the United States, seemingly an independent mom ‘n pop shop turning out glazed rings on every corner from Pasadena to Venice, Donut Friend plies its trade with old fashioned know-how and creative flavors that change seasonally.
At one time allowing guests to customize their own fried Dough, now instead doing so via Ice Cream and Toppings near the register, staff proves educated and pleasant while describing everything from an extra crispy Fritter packed with Fruit to “Pumpkin Piebald” with Pumpkin Cake and Glaze beneath Cinnamon Crumble.
Taken best as a ‘Dessert Shop’ rather than a simple Doughnut vendor Donut Friend, much like Sidecar and Blue Star, continues to shine by way of an Old Fashioned perfumed with Nutmeg while fans of fancy stuff will find lots to love in both creamy-crunchy Youth Brulee and “Senses Fall” that eats like all the best parts of Autumn combined.
www.donutfriend.com
Basilico
Iced Tea
POLIPO – DASHI BRAISED OCTOPUS, TOMATO MARMALADE, CAPERS
OYSTERS – GREEN APPLE, KALIX CAVIAR, SZECHUAN PEPPER
BONE MARROW – LARDO, UNI CHAWANMUSHI, CHAMOMILE
LANGOUSTINE – GINGER, PASSION FRUIT BEURRE BLANC
BOTTONI – BEEF CHEEK, BLACK PEARL MUSHROOM, RAPINI, FIORE SARDO
BUCATINI – SEA URCHIN, ‘NDUJA, WHIPPED SHEEP MILK RICOTTA
RISOTTO – RADICCHIO, PEAR, GORGONZOLA, BALSAMICO
BRANZINO – YAMS, PORCINI, SPINACH, GUANCIALE-FIG SAUCE
EYE OF RIBEYE – MARKET GREENS, ALLIUM, MUSTARD SEED SAUCE
ALMOND CAKE – PASSION FRUIT-WHITE CHOCOLATE MOUSSE, PINEAPPLE, STRAWBERRY, CHOCOLATE CRUMBLE
PARMIGIANO GELATO – LEMON GINGER POUND CAKE, SPICED POACHED PEAR, VIN BRULEE
Now with some time to get acquainted, a “Grand Opening” making official what fans have already come to know, Chef Francesco Di Caudo’s Basilico Ristorante Italiano at Evora finds the native of Italy looking to add much needed modernity to Las Vegas’ Italian dining scene.
Originally encountered at Ferraro’s in 2015, contemporary ideas better suited to sophisticated palates carried over to Anima and then Di Caudo’s first solo project, it is amidst upscale décor that diners are invited to relax on comfortable red chairs with stone, wood and Wine bottles adding elegance.
Fusing inside to patio through the bar, Cocktails built on Italian Spirits offered alongside regional Wines, service is convivial but polished while describing a menu featuring housemade Pasta, Pizza and the sort of starters prone to wow.
Priced appropriate to what is offered, Dashi Braised Octopus showcasing Francesco’s willingness to explore flavors outside his motherland with precision, Basilico’s Oysters frequently focus the diner on nuances while a daily special of Langoustines shined beneath exotic Fruits and Ginger.
Continuing with Bottoni with Beef Cheeks, but not before Sea Urchin Custard alongside Bone Marrow and a cooling Chamomile palate cleanser, Bucatini also features Urchin brightened by Calabrian Sausag while Di Caudo’s impeccable Risotto now comes perfumed by Pears and Gorgonzola.
Now officially offering upright Mezze Maniche on the menu, a dish matured over the past eight years with Cinnamon and Caviar, Secondi feature Proteins perfectly cooked in the case of both skin-on Branzino and Rib Eye with bitter accouterments.
Onward to Dessert none should leave Basilico Ristorante Italiano without tasting Liquid Nitrogen Parmigiano Gelato prepared tableside, nor a recently added Almond Cake with Passionfruit, Strawberries and Chocolate.
www.basilicolv.com
Ramen Boys
Hokkaido Milk Tea
Corn Ribs – Teriyaki, Parmesan, Nori
Takoyaki – Bonito, Octopus, Ao Nori
Tori Kawa Chips – Deep Fried Chicken Skins, Lemon
Truffle Wasabi Calamari – Wasabi Shoyu, Truffle Mayo
Karaage – Fried Crispy Juicy Chicken
Truffle Shoyu Ramen – Mushroom Dashi, Chasu Pork, Green Onion, Bamboo Shoot, Shiso Leaf, Truffle, Soy Cured Egg, Medium Wavy Noodle
RB Signature Tsukemen – Creamy Pork Broth, Fish Powder, Chasu Pork, Soy Cured Egg, Bamboo Shoot, Green Onion, Lemon, Naruto Fish Cake, Nori, Thick Noodle
Japanese Sweet Potato Brulee – Vanilla Ice Cream, Black Sesame Seeds
Opened in March of 2023 Ramen Boys took over for a prior occupant in Decatur Twain Shopping Center and although it may seem difficult to get excited about Noodles in such a saturated market the combination of cost quality and service is unparalleled locally.
Highly touted by influencers early on, ownership even going so far as to reach out on Yelp! And other forms of social media, it was before a concert that two guests stopped in on Tuesday around 6:00pm to find the place busy but thankfully without a wait.
Not just Noodles and Broth, but also offering Starters plus Rice Bowls and Dessert, dinner was off to a fine start thanks to servers that are pleasant and well-informed while a glass of Hokkaido Milk Tea paired nicely to golden Corn flecked with Nori and Cheese plus simple Chicken Skins with Citrus.
Sold out of Katsu, but doing a nice job with fried Squid and Chicken, fans of Takoyaki will find Ramen Boys Octopus Balls lighter than most beneath Bonito while dueling Sauces and mild sweetness and a creamy finish.
Onward to Ramen, eight varieties of Broth with three listed as “Signatures” at the top, Truffle Shoyu earns its name thanks to a good bit of preserved Tuber melanosporum surrounding springy Noodles while “RB Sinature Tsukemen” sees chilled Pasta dunked into creamy Pork Gravy ready to be customized by condiments including Pork, Eggs and Onions.
Not a place taking shortcuts, the owner stopping by to check in on tables but unfortunately out of Kakigori Ice from Japan for the season, Dessert featured a caramelized Sweet Potato topped by Vanilla Ice Cream and Sesame Seeds.
www.instagram.com/ramenboyslv
Mama Chai’s
Ferrero Rocher Mochi Donut
S’mores Mochi Donut
Samoa Mochi Donut
Butterfinger Mochi Donut
Butter Pecan Mochi Donut
Pumpkin Spice Mochi Donut
Caramel Apple Mochi Donut
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 Cream Puffs line a Pastry case near the front.
Offering Milk or Fruit Tea, Yogurt Drinks and Frappes featuring Asian Ingredients a look at the Baked Goods spans a dozen or so flavors, the stuffed-Choux outpacing Beard Papa by a good distance whether one selects Red Velvet, spicy Mango or even Passionfruit.
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, Ferrero Rocher and Butterfinger as expected while Fall-flavors topped in airy Cream plus Butter Pecan, Caramel Apple or Pumpkin Spice further magnify the pleasantly chewy base.
www.mamachais.com / @mamachaislv on Facebook / @mamachais_lv on Instagram
Jardin
Sticky Bun – pecans, caramel drizzle
Chocolate Chip Red Velvet Pancakes – vanilla cloud, macerated strawberries, crème anglaise
Seashore Fries – Old Bay, mayo, ketchup
Steak & Eggs – eggs, brown butter tomato romesco, hash browns, sourdough toast
Flower Pot Chocolate Cake
Formerly Botero, but now a breakfast and brunch eatery overlooking one of Encore’s pools, Jardin targets a well-heeled clientele with health-conscious fare plus some more indulgent items for those who choose to partake.
Designed like a conservatory, outdoor seats necessitating a wait even for those with reservations, guests should anticipate being looked down upon by hostesses and managers while servers themselves are pleasant but perfunctory in terms of their interactions.
Offering a fairly broad menu, everything from Cocktails to Pizzas, Salads and Bennys sold for Wynn prices, Brunch began with a shareable Sticky Bun topped in Pecans drizzled by Caramel.
Described as “seasonal,” though the menu does not appear to have changed much in years, Steak & Eggs is simple but well prepared and served with Hash Browns while Red Velvet Pancakes “do it for the #gram” as Crème Anglaise poured tableside dissolves Cotton Candy into a thick and sweet Sauce.
Chosen for a Birthday, the online reservations system offering a check-box for such, it was a surprise when the check came alongside Jardin’s Flower Pot Chocolate Cake featuring rich layers and beautiful design at no additional cost.
www.wynnlasvegas.com/dining/casual-dining/jardin
Serrano Vista Cafe
BAVARIAN GIANT PRETZEL – poblano chili cheese sauce, grain mustard
HONEY WALNUT SHRIMP – candied walnuts, yuzu sauce, steamed jasmine rice, scallion
NOT YOUR MOTHER’S CINNAMON ROLL – butterscotch icing, applewood smoked chocolate bacon
QUESABIRRIA – chile marinated steak, tres quesos, onions, cilantro, sour cream, guacamole, consomme
PEPPERONI Flatbread – pepperoni, mozzarella, pecorino, San Marzano tomato
GUMBO – chicken, Portuguese sausage, bell peppers, onions, okra, Cajun tomato sauce, steamed rice
BEEF BRISKET FRIED RICE – beef brisket, onion, carrot, green bean, green onion
DRUNKEN MEATLOAF – applewood bacon, caramelized onion, mashed potatoes, rainbow carrots, roasted squash, red wine gravy
PB & J FRENCH TOAST – strawberry compote, egg battered Texas toast, peanut butter, fresh berries, powdered sugar, maple syrup
SMOKED BRISKET & FIG MELT – fig & onion chutney, brie cheese, pretzel bun, french fries
BUTTERNUT SQUASH RIGATONI – Italian sausage, ricotta & parmigiana cheese, sage, chive, butternut squash-coconut cream
VEGAN LAYERED CHOCOLATE CAKE – milk chocolate frosting, raspberries
TURTLE SUNDAE – vanilla ice cream, chocolate ice cream, caramel sauce, chocolate sauce, whipped cream, Rolos, chocolate dipped pretzel, turtle candy
BUTTERSCOTCH POT DE CRÈME – butterscotch custard, Maldon sea salt, sweet whipping cream, toasted pecan and cinnamon cookies
PUMPKIN BREAD PUDDING – maple rum sauce, vanilla ice cream, pumpkin tuile with pepitas
BANANA TIRAMISU – espresso-soaked cake, banana mascarpone cream, sliced bananas, chocolate shavings, banana crisp
CLASSIC CHEESECAKE – whipped cream, pecans, graham cracker crust, gooseberry
Replacing Lucky Penny with California-inspired “comfort Food with a contemporary twist” Serrano Vista Café opened in Summer 2022, The Palms foray into 24/7 dining outpacing other similar concepts thanks to a diverse menu from Chefs Gonzalo Garzo, Edwin Luna and Marcus O’Brien.
Located at the resort’s east-most end without much signage it is from the podium that the space spans large with grab n’ go choices at the front including Sandwiches, Salads and Pastries from Chef Tammy Alana as well as Purple Potato Bakery.
Decorated in a nondescript style with neon and art, pop music playing overhead from the 80s to now, it is once seated that service proves friendly and clever with the sort of attention to detail many might not expect from this sort of venue.
Offering Breakfast, “All Day” and Late Night menus, PALMS’ sweets specialist Tammy Alana tackling gigantic Cinnamon Rolls served with Chocolate-covered Bacon and a Butterscotch sidecar, additional early options include deep-fried French Toast served with Peanut Butter and Strawberry Compote.
Running the gamut of German, Chinese, Creole and Mexican where “the Golden State meets the Silver State,” a giant Pretzel made properly suspended alongside Birria de Res with lots of Cheese, Beef Brisket Fried Rice arrives in a generous portion for the price as does Gumbo around Rice with both Chicken and Chouriço.
Not forgetting Walnut Shrimp, as inauthentically delicious here as anywhere on Spring Mountain Road, Flatbreads are fairly basic which allows more time to focus on the fantastic smoked Brisket served on a Pretzel Bun with Figs, Onions and Brie.
Happy to try a few new Entrees, Serrano Vista’s Meatloaf tender with hints of Bacon and smothered in Red Wine Gravy, don’t miss Butternut Squash Rigatoni with Sausage that looks and tastes as refined as something one might find at Esther’s Kitchen.
Never missing a chance to try Chef Alana’s Desserts, past or present at Scotch 80, Vegan Chocolate Cake and Cheesecake shout nostalgia in all the best ways while the Butterscotch Pot de Creme and Banana Tiramisu outpace many upscale dinner outposts on the Strip in terms of taste and texture.
More Comfort-Food than the past menu, though the handmade Pecan Candy atop a Turtle Sundae shows Tammy has no interest in dialing it in, fans of Bread Pudding will find no better in town than the steamy Pumpkin version served with Maple Rum Sauce and Vanilla Ice Cream.
www.palms.com/eat-and-drink/casual-dining/serrano-vista-cafe
Carson Kitchen
THE ANGRY TONY – Gin, Quince, Smoked Honey, Lemon
CRISPY CHICKEN SKINS – Smoked Honey
BACON JAM – Havarti, Toasted Baguette
HOTDOG BURNT ENDS – BBQ Glaze, High Brow Ranch
TEMPURA GREEN BEANS – Pepper Jelly Cream Cheese
BROCCOLI CRUNCH – Sweet Pepper Vin, Crispy Wontons
BEET TARTARE – Pistachio, Mandarin, Goat Cheese
MEXICAN STREET POLENTA – Cotija, Poblano, Tomato
VENISON TACOS – Asada Style Carrots, Cilantro, Basil Cream
PEPP ON PEPP FLATBREAD – Pepperoni, Pepperoncini
BUTTER BURGER – Boursin, Fancy Sauce, Pickles, Spicy Tots
CHICKEN THIGHS – Alabama White Barbeque
SHORT RIB STEAK – Mississippi Jus, Pepperoncini Pesto
SLOPPY JOE – Kimchi, Gochujang, Spicy Tots
BAKED MAC & CHEESE – shhhh, it’s a secret
BOURBON FUDGE BROWNIE – Brown Butter Bacon Ice Cream
GLAZED DONUT BREAD PUDDING – Three Rum Caramel, Vanilla Crème Anglaise
ROSÉ PARFAIT – Strawberry Chantilly, Rose Petals
Ground-breaking since opening Carson Kitchen’s greatness has seemingly become so expected that many are prone to overlook it, but on Thursday night 124 South 6th Street was jammed-packed for a menu that continues to exude creativity, quality and the sort of Food that challenges without compromise yet always seems delicious and familiar.
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 Cocktails that dining began shortly, Angry Tony well-suited to iconic Chicken Skins, bubbling Bacon Jam and Tempura Green Beans with Pepper Jelly Cream Cheese.
Continuing with more Skins, equally enjoyable today as in 2014, Venison Tacos stand out thanks to Basil Cream juxtaposing lean Meat while Hotdog Burnt Ends and fried Polenta styled as Elotes are each brilliant plates riffing on tradition.
Served Broccoli Crunch and Beet Tartare for first timers, a young child finding the outside patio perfect for walking with Dad, Harwell’s second stab at a Sloppy Joe finds inspiration from Korea while another revamp of the Butter Burger adds “Fancy Sauce.”
Not forgetting Chicken Thighs in White Sauce, nor Cory’s “secret” Mac & Cheese, Steak arrives extra tender thanks to the Short Rib Cut beneath Pesto Sauce given heat by Pepperoncinis also served with the “Pepp on Pepp” Flatbread.
All-in to finish, a “one of each” affair featuring an improved “Rose Parfait,” Las Vegas’ best Brownie and Donut Bread Pudding somehow keep getting better with time – just like the Restaurant and it’s team.
www.carsonkitchen.com
Glaze Doughnuts
Old Fashioned Doughnut
Red Velvet Cake Doughnut
Glazed Strawberry Filled Doughnut
Blueberry Cake Doughnut
Lemon Poppyseed Doughnut
Chocolate Coconut Doughnut
The Islander Doughnut
Chocolate Filled Bavarian Cream Doughnut
Chocolate with Nuts Doughnut
Blueberry Cinnamon Toast Doughnut
Chocolate Chip Vanilla Doughnut
Special K 2.0 Doughnut
Horchata and Churro Doughnut
Maple Bacon Doughnut
Matcha Green Tea Pistachio Doughnut
Pink Fruity Pebbles Doughnut
Chocolate Cocoa Pebbles Doughnut
Vanilla Fruity Pebbles Doughnut
Oreo Vanilla Doughnut
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 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, crunchy Pearls and Strawberry dazzle atop a fluffy leavened base dazzle while Coconut and Ube 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.
www.glazedoughnutslv.com
Red Iguana
Chips, Salsa Roja
Poblano Plate – Sour Cream Chicken Entomatada topped with Salsa Española, Taco a la Iguana, Beef Tostada, Guacamole
Beans, Mexican Rice
Red Pipian, Mole Negro, Mole Coloradito
Red Iguana Pan de Tres Leches, Strawberries, Maraschino Cherry, Whipped Cream
Owned by Lucy Cardenas and founded by her parents Red Iguana is so popular it’s spawned a second location plus the more upscale Blue Iguana, yet no matter which location residents or visitors choose the consensus is that there’s no better place for Mexican Food in Utah.
Self appointed “Killer Mexican Food that’s worth the wait,” though the concept is largely Tex-Mex including combination plates featuring three or more items, it is at 736 W N Temple that the original Restaurant still resides as a low-slung spot with parking on the side.
Covered with stickers at the door, a man at the podium confirming reservations or quoting wait times, it is inside that diners will find vibrant colors and pleasant service with Water poured quickly and a bowl of complimentary Chips plus Salsa soon to follow.
Offering a number of Classics, the Sour Cream Chicken Entomatada with Tomato Sauce rightfully praised by many, fans of Tacos will find “a la Iguana” as Shredded Beef beneath Jack and Guac while a Tostada eats like Mexican Pizza complete with Olives and Beans.
Also known for Mole, six styles including Pumpkin-based Pipian offered daily as plates, a la carte by the ounce or to-go, Negro eats deep and earthy without the sweetness that many north of the border feel necessary while Mole Coloradito is smoky, nutty and medium-hot.
Part of the SLC dining scene since 1985, though the Cardenas’ legacy dates back two decades further, Dessert features inspired takes on tradition ranging from Flan to Fried Ice Cream, though the best choice is an individually portioned Tres Leches soaked by sweetened Milk and rife with Cinnamon.
www.rediguana.com
