With eighteen locations in Istanbul one can safely assume there is often a Saray Muhallebicisi nearby, the brand’s 87 years of experience making them a trusted place for both packaged goods such as Jam, Honey and Yogurt alongside casual Turkish Cuisine and Pastries.
Using their own dairy and Honey, with options available to dine-in or takeaway, prices trend slightly higher than other like concepts while quality is better than some but not on par with the best in Turkey.
Owned by Chef Deniz Temel Alaf is a “nomad’s Restaurant,” the Food of a Turkish man trained home and abroad taking on diverse influences that may see one plate offering Truffles while the next wraps Heart, Lung and more in Lamb Intestines before grilling it near-black.
Derived from the word Asaf, roughly translated as “burning amber fire,” it is in Beşiktaş that guests ascend to a second floor for dinner featuring views of the Bosporus and friendly service at a cost that far outpaces Michelin Bib Gourmand status.
Working in American hotels before stage at D.O.M. and noma, all of it visible in Canapes ranging from a Sumac “Taco” to savory Cones suggesting The French Laundry, warm Bread finds itself offered alongside smoked Goat’s Butter while Cocktails utilize Herbs to maximize complexity.
Focused on highlighting Anatolian Cuisine, dried Lamb atop unleavened Bread with Red Pepper Sorbet preceding Mushrooms in three textures, fans of Tartare should not miss Temel’s raw Lamb lent crunch from Wheat atop warm Fry Bread.
Cleansing the palate with Sorbet, Dumplings filled with Lamb and Pide topped in funky Cheese with Jam both impressive, more adventurous diners should focus on esoteric choices such as Camel Meat served with accouterments made from its Fat.
Not forgetting Kokorec, the aforementioned charred Offal unlike anything tasted prior, Dessert also warrants attention whether the Chocolate-stuffed Pepper, non-traditional sweetened Pumpkin or deconstructed Baklava.
Begun by Şerif Helvacı in 1938 in Babadağ Haci Serif has since expanded to 41 locations, each built on Turkish Ice Cream topped with warm Halva plus confections including Turkish Delight, Chocolates and Cookies.
Now in its third generation of family ownership, with most items made at a workshop in Denizli, guests can expect gracious hospitality towards the southeastern end of the Egyptian Bazaar with samples followed by a stunning array of tastes, textures and temperatures at low prices even by Turkish standards.
Located inside a restored 1927 mansion Balıkçı Sabahattin is considered by some to be Istanbul’s best Restaurant for Fish, a strong claim since the city so close to the Black Sea, Marmara and Bosphorus offers a wide range of Seafood from street carts to spots under the bridge and in every neighborhood.
Just a stone’s throw from Hagia Sophia and the Egyptian Market, a shaded alley down some stairs leading to its entrance, guests at Balıkçı Sabahattin will find white tablecloths plus a concise menu focused almost entirely on a seasonal local catch.
Still a family business, a fisherman named Sabahattin Korkmaz relocating his father’s Restaurant to the space over fifty-five years ago, it is shortly after seating that warm Bread and Olives are served along with complimentary filtered Water, local Wine and Soft Drinks.
Expensive by Turkish standards, though 1285 Lira for an upscale Lunch for four is a bargain compared to America or Europe, Meze and Appetizers include the likes of Sea Bass Ceviche and Fish Borek that each arrive in shareable portions.
A quiet place with friendly service and an English-fluent staff Entrees include whole Fish sold by the kilogram in addition to composed dishes such as spicy Fener Kavurma served sizzling in stone and tender aromatic Rice loaded with Mussels plus Raisins.
Aubergine with Meat, Mashed Potatoes, Tomatoes, Corbaci Pepper
Iskender Kebap, Kaymak, Tomatoes
Tavuk Göğsü
Opened by brothers Idris and Namik Çolpan in 1957 Lale Pastanesi is commonly known as The Pudding Shop, its fame largely derived from proximity to Hagia Sophia and being the first place where tourists could obtain direct transport to Asia.
Ever since a meeting place for fair-priced Food, the menu a mix of Turkish favorites and items like Onion Rings, it is atop tables decorated with currency that guests are invited to enjoy Doner or Kebabs while sipping salted Yogurt.
No doubt touristy, complete with English-fluent staff and menus, Eggplant roasted around fatty Lamb is a highlight while those in the know won’t skip Tavuk Göğsü made from Chicken Breast, Milk, Rice, Cinnamon and Sugar.
Translated as Coffee World Kahve Dunyasi is a Thai brand with hundreds of outlets scattered across Asia and Istanbul, their store in Beşiktaş conveniently open from 07h00 to 24h00 offering Cakes and Confections plus a large seating area both inside and out.
Founded by Fred Mouawad with expansion through franchising a quick look at Kahve Dunyasi’s selection features lots of Chocolate and prices lower than the likes of Starbucks, their packaged Fudge Cake dense and moist while Viennesoire such as the Pain au Chocolat are predictably basic.
Clean but cat-friendly, a stray given free-rein and taking full advantage, Kahve Dunyasi’s Cookies arrive thick with a crisp rim while Apple Honey and Cinnamon Cake outpaces a Carrot version that lacks both Frosting and the complex Baking Spices usually involved.
Kaymakli Ekmek Kadayifi – Bread Pie, Kaymak, Syrup
Kabak Tatlisi – Pumpkin, Syrup, Walnuts
First established in Fatih in 1950 and moved to Nişantaşı in 2000 Hünkar Lokantası was once considered one of the “100 Best Restaurants Of World” by Restaurant Magazine, and although this may seem far fetched the kitchen continues to turn out excellent Turkish & Ottoman Food today.
Managed by Feridun and Galip Ügümü, their open kitchen greeting guests from 12h00 to 22h30 daily, it is atop white tablecloths that menus are offered alongside warm Bread and drinks such as freshly-squeezed Pomegranate Juice to begin.
Traditionally decorated with an English-fluent staff, the nearby neighborhood quiet and upscale, it was on a slow Sunday that Hünkar was found happy to make suggestions including traditional Lamb Trotter Soup packing a whole lot of Vinegar and Garlic.
Still family owned in its third generation, a fourth also involved in management, Appetizers arrive temperature appropriate in the form cold stuffed Eggplant, creamy Hummus with fragrant Oil and warm Beef in Puff Pastry.
Relying on the grill for entrees, both Lamb Chops and varieties of Beef nicely cooked alongside Rice, Tomatoes and Peppers, the restaurant’s specialty of Hünkar Begendi translates as “admired by the Sultan” and certainly earns its accolades thanks to crispy-skinned Lamb on a bed of mashed Aubergine.
Not taking any shortcuts with sweets, a baker’s dozen made in-house daily, options range from milky to Fruit-based with the baked Rice Pudding and sweetened Pumpkin good but not nearly so compelling as Sutlu Kadayif or Bread Pie known as “Kaymakli Ekmek Kadayifi” served beneath Kaymak.
Something of a chain with locations on each side of the Bosporus, Mado has made a name for itself with warm hospitality surrounding a large selection of Baklava, Ice Cream, Coffee, Tea and Confections.
Owned by franchisees, the middle of three shops on İstiklal street bustling on Sunday, it was with greetings from a pleasant server that four guests were seated and brought an assorted collection of sweets including Turkish Delight ranging from Apple to Rose, Pomegranate, Nougat and Pistachio.
Utilizing Yaşar Patisserie and the same Ice House since 1965 it is alongside hot beverages that guests are implored to taste authentic Dondurma, in this case Pistachio with its distinctive sticky texture before delving into Baklava featuring Walnuts, Pistachios and even a diabetic-friendly version made from Purplemix Powder of natural Fruits and Vegetables.
With 2 locations in Istanbul Zübeyir Ocakbaşı comes from brothers Hamit and Zübeyir Bey, the relative newness of a Restaurant opened in 2005 in no way suggesting that either space lacks the skills or Ingredient sourcing offered at places that have been around for a hundred years or more.
Masters of the grill since the mid-1980s, a philosophy of “service to God is service to humanity” overlying modern and traditional Turkish fare, it is with complimentary Tea that many will begin and end their meal while service is exceedingly pleasant regardless of language barriers.
Well-priced for an upscale eatery on the Anatolian side, Appetizer 65-70 Turkish Lira and grilled Meats roughly 200-240, it is while Lamb, Beef and Chicken sizzle beneath a tremendous copper hood that guests are treated to delicacies such as Cheese, Tzatziki or spicy Aubergine alongside housemade Bazlama Bread.
Taking no shortcuts, even paper-thin Yufka made on-site, Meats arrive still piping hot alongside long Peppers, roasted Tomatoes and Onions perfumed with Za’atar such that Kebap can be eaten alone of the skewer or loaded onto Bread with a choice of Spices or leftover Spreads.
A story dating back to Georgia in 1854, though the first Sütiş opened in Nişantaşı in 1953, it is from 07h00 until 01h00 the next day that diners sit down to enjoy pleasant hospitality alongside traditional Turkish fare at Emirgan Sütiş Akaretler.
One of several stores stretching from Istanbul to Kuwait, owner Mevlüt Kocadağ having expanded the business slowly with time, today’s Emirgan Sütiş remains family owned by the third generation and continues to use Milk from its own farm in the production of everything from Cheese to milky Desserts.
Fronted by a lengthy patio, a basket of housemade Bread and Simit just 15 Turkish Lira, menus written in English are helpful in selecting items though reliance on the waiter’s experience will yield some of Istanbul’s flakiest Borek filled with Beef from Susurluk.
Not forgetting some sweeter things, Bal Kaymak pairing Buffalo’s Milk Cream with organic Emirgan Sütiş brand Honey, 07h05 found Baklava still sold-out from Saturday though baked Rice Pudding served thick with Nuts was nothing short of delicious.
Serving Istanbul since 1934 Tarihi Oktay Kurabiye Fırını has earned a reputation for Pastries baked in a wood oven and served starting at 05h00 daily.
Family owned from the beginning, a lack of labels, pricing or English-fluency requiring a leap of faith for visitors, it was in exchange for just 120 Turkish Lira that several items were packed to go, first bites of Simit brightened by toasted Seeds while spirals came crisp with Cheese.
Happy to find savory Pastries warm, one with Spinach and another offering Cheese like Cotija, Cookies trend crumbly whether Coconut or Chocolate while Lokma are crisp on the outside but soaked through to the core with sugary Syrup.
Occupying 9435 West Tropicana Avenue inside Crossroads Plaza Shopping Center and open 24-hours with fresh bakes replenishing supply as necessary, it was with items carefully boxed and delivered to an office three miles away that Pinkbox brightened Friday morning.
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 and more expensive than other mom n’ pop spots nearby.
Often beginning with a Fritter, this day no different and the resulting bite packed with Cinnamon plus Fruit, it was after others made selections that Banana Puddin’ continued the gluttony, its Crumble and Whip mellowing the sweet Pudding Filling center.
Fully committed to clever nomenclature, “Sup Shorty” packed with fresh Berries plus Whip, “Mama’s Tres Leches” succeeds thanks to Condensed Milk plus Cinnamon while Crumb Bum and simple rings show Roberto Armanino knew early-on to nail the basics.
Knowing full-well which purist would scoop up “Plain N’ Simple,” it was later in the day that several Doughnuts remained, “It’s Ya Birthday” stowed away intentionally while specials like a St. Patrick’s Day Caramelo, Maple Poo and DoughCros all performed admirably.
Chocolate Cream Pie Ensaymada with Ube Buttercream Frosting
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 lives on 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 eight items were procured for tasting, savories skipped in favor of recently-added Mango Cheesecake Donuts featuring a Brioche base and Cream Cheese Mousse merged with housemade Jam.
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 Brioche-style Donuts, this day featuring a dozen varieties ranging from a Choco Butternut to “Tiramisu” and Oreo.
Also selling Ensaymada and Cake Donuts, the former traditional or filled with Custard like Boston Cream Pie, fans of Coconut should head straight for lavish Young Coconut Pie with strip-studded Custard, robust Crust and a layer of Streusel on top.
WASHIGYU NY STEAK, Chinese BBQ Marinade, Sprouted Cauliflower, Piparra Pepper
ARROZ NEGRO, Langoustine, Spanish Calamari, Squid Ink, Saffron Al I Oli
CRÈME FRAICHE PANNA COTTA, Rhubarb Espuma, Raspberry Sorbet
TRADITIONAL FLAN, Lemon Curd Mousse
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 Spanish Ham and Tomato Bread.
Seafood-centric early, Kaluga Caviar offered atop a decorative vessel with Avocado Ice Cream and Crème Fraiche, Bowfish Roe arrived next adding salinity to raw Amberjack in a pool of seductive Pistachio-Ajo Blanco Sauce.
Onward next to Oishii Shrimp Aguachiles balanced by Coconuts plus Squash, every bite a novel take, Oscar’s Tigreton Parfait dances across the palate thanks to briny Mussels calmed by ISI Foam made from French Fries plus Corn Nuts for crunch.
Weaving traditional to modern in a manner not dissimilar from Jose Andres or even the Adria brothers, Beef Tartare beneath White Asparagus Gel and Spot Prawns straight off the grill equally successful, no trip to EDO is complete without layered-Patatas Bravas or Bikini Sobrasada.
Next an airy Egg White Souffle encasing Egg Yolk, all atop tender Mushrooms fortified by Duck Liver, Oscar’s take on tempura Artichokes shows well amidst diverse components just as does Rice blackened by Squid Ink loaded with mixed Shellfish.
Not about to forget marinated Wagyu and charred Vegetables, Dessert was gracefully light but absolutely spectacular as sour Panna Cotta stood up against Rhubarb Espuma and Raspberry Sorbet before a grand finale of the city’s best Flan as Birthday Cake.
Opened in October 2022 where Payard used to stand it seems as though Dominique Ansel’s arrival in Las Vegas was long overdue, the celebrity Chef’s Los Angeles location now shuttered and Sin City’s continuous stream of tourists ready to pay $10 for a Viennoiserie that first generated lines over a decade ago.
Originally encountered by this writer as Pastry Chef at then Michelin 3* Daniel, his 2011 departure to SoHo a risk that has reaped rewards a thousand times over, 2023 finds Dominique Ansel a global phenomenon and 2017 JBFA winner whose hybrid Croissant-Doughnut has spawned countless copies including several right here in Sin City.
Known for an approach touting “unlimited possibilities,” a rotating collection of Entremet lining cases surrounded by Pastries and merchandise, Dominique Ansel Las Vegas sees the area left of Caesars’ entrance bright white and bustling with guests looking to snag a flaky Ring filled with creative Ingredients including tangy Citrus and Creme Fraiche while others just pose for selfies.
More than double the price in 2012, a combination of “Strip-pricing” and fame, better bites from Ansel include the Brenton Butter Pastry here called DKA but better known as Kouign Amann as well as weighty Cookies including Gluten-Free Double Chocolate Pecan.
Taking nothing away from Ansel’s skills, though a better Croissant can be found at Rosallie while CRAFTkitchen’s Kouign Amann is equal for less money, it should be noted that for a man of such acclaim two experiences with Canele de Bordeaux found them mushy despite good color making one wonder if the kitchen short-cut copper molds for silicone.
HOT LIPS – SOMBRA, JALAPENO-INFUSED TEQUILA, PINEAPPLE, LEMON, VANILLA
Cinnamon Roll
Nutella Log
Blueberry Muffin
SCALLOPS CEVICHE – MARINATED WITH YUZU, PISTACHIOS
FRIED CHICKEN – BUTTERMILK AND JALAPENO MARINATED, CHILI-LIME MAYO
CROISSANT MADAME – HOUSEMADE CROISSANT, SHAVED HAM, BECHAMEL, ARUGULA
CARBONARA – BUCATINI, GUANCIALE, CONFIT EGG, BLACK PEPPER
TRUFFLE CHICKEN SANDWICH – BRIOCHE, BLACK TRUFFLE, FOIE GRAS
CINNAMON ROLL FRENCH TOAST – APPLE COMPOTE, WHIPPED RICOTTA
BANANAS FOSTER PANCAKES – WHIPPED RICOTTA, MAPLE RUM, WALNUTS
Now four and a half years since opening, Chef Daniel Humm and partner Will Guidara divested from the project and locations in New York as well as Los Angeles shuttered, NoMaD continues to perform well in Sin City thanks to the boutique hotel’s proximity to T-Mobile Arena plus a dedicated clientele.
Opened when Eleven Madison Square was hot off its award as the “World’s Best Restaurant,” décor unchanged and service improved under the guidance of Nick Servedio, NoMaD Bar offers Dinner plus weekend Brunch complete with live music.
Fronted by floor-to-ceiling windows bathing tables as well as couches with light, arguably Las Vegas most comfortable eatery, it was upon perusal of the menu that seven plates plus Pastries were requested, sold-out Cream Cheese Danishes no problem as warmed Muffins, Nutella Viennoiserie and a Cinnamon Roll all performed well.
Offering bottomless Coffee plus crafted Cocktails, “Hot Lips” living up to its name, Raw Scallops gather texture from cracked Pistachios while Fried Chicken arrives as piping-hot tenders that pair well to vibrant Sauce.
Onward with textbook Carbonara in a sharable portion, plus NoMaD’s Croque Madame loaded atop a housemade Croissant, fans will no doubt know of Humm’s famous truffled Chicken here offered as a dippable Sandwich that fully replicates the original taste at 1/3 the price.
Limited to just one Dessert, but Making up for it in French Toast plus Pancakes, the former slices a Cinnamon Roll before soaking and griddling while the latter offers a fluffy stack of three topped tableside with flaming Bananas, Walnuts and Ricotta.
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 over 7+ 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 Blueberry Cake and undersized Fritters perform admirably, fans of simplicity will find Maple Frosting far more subtle than most while a version with Bacon adds a bit of Salt just as the Caramel “Pearls” do to an example also sporting Pecans.
Not particularly fond of Glaze’s Old Fashioned, a thin pour and wide hole making it all-crisp, it was returning to the fluffy leavened base that Cookies and Candy both compliment Vanilla Frosting before finishing with Churros and Horchata followed by Blueberry Cinnamon Toast Crunch.
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,” $30 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 far better at Strip-stalwart Estiatorio Milos.
Not forgetting Tiropita that is more balanced than many thanks to Leeks, so compelling a four-top should consider ordering two, additional shares include delicate Skate paired to Capers plus Braised Lamb Shank cooked spoon-tender in a Sauce boldened by Tomatoes and Olives.
Less impressed by Greek Sausage, sour like Lotus of Siam’s Isaan version but stiff with a grainy texture, Seafood Diavolo brings the heat amidst Pasta cooked appropriately while “Market Sides” including crispy Potatoes, Carrots and Cauliflower are highlighted by Sweet Potatoes with Za’atar Yogurt and Pomegranate Arils.
Debuted February 18th but already with exemplary service Naxos’ Dessert menu offers surprises not found on the website, and although Baklava Cheesecake and Date Cake each outpace the $12 cost the best bites come from swirled Froyo mixing Ricotta Cheese and Olive Oil with Pistachios plus crunchy Phyllo on top.
Bread Pudding – White Chocolate, Maple Bourbon Anglaise, Chantilly
Some say the best Restaurants are those that a guest wants to revisit even before leaving, and over the course of thirty-one meals served across seven years Bardot Brasserie has redefined “the best,” not only in terms of Food but setting and service that all continue to shine under the direction of Chef Joe Cadina.
Less crowded for dinner than brunch it was at 6pm on Wednesday that Aria’s second floor was found lively, a familiar front-of-house greeting five diners who were seated comfortably at a table in the center of all the action.
Still going strong, no small feat in a city with such diversity of options, it was with confirmation of no allergies or intolerances that Carte Blanche was deferred to a team that has earned unwavering trust, the city’s best Baguette arriving first with a delicate crumb beneath crackling exterior.
Served at a careful pace, Chef Cadina’s mid-2022 shift from International Smoke to take over for Nick Dugan now fully realized, course one featured Puff Pastry plus Deviled Eggs with Caviar prior to classic Pâté Grand-Mére with Bread and Blueberry Preserves.
Continuing with four additional Appetizers, Escargot teaming with Garlic and demi-portions of Las Vegas’ best French Onion Soup almost requisite at this point, Joe’s new Salads take a look back with Frisee Aux Lardons before reinventing the Waldorf by adding Crab and Endives.
Onward to Entrees including hearty Short Rib Bourguignon it is in “Flounder & Pearls” that Chef Cadina nods to both Mina and Keller, the delicate flesh beneath crumbled Croissant set against Champagne-Caviar Beurre Blanc just as Pate a Choux Gnocchi resides amidst Mushrooms and Truffles.
Nearly too full for Dessert after Fries and upright Macaroni, but only nearly, Bardot’s Macaron remains a must for Chocolate lovers while Espresso Creme Brulee and Bread Pudding flamed tableside are each delicious but still lose the spotlight to Apple Tarte Tatin as good as any found stateside.
The Loving v. Virginia – The Legal Marriage between a Cookie and a Brownie
The Raspberry Scone
The Chocolate Chip Cookie
The Chai Spice Cookie
The Carrot Cake
The Peanut Butter Snickerdoodle
Having enjoyed David Mozes’ and Chef Peter’s Bronze Café at The Center, The Market and Juice Stars, it was to #supportlocal that lunch was catered from their North Buffalo location on Friday, a collection of old favorites arriving on time with plenty of plates and utensils that allowed staff to enjoy every second of their lunch hour.
Located near Desert Shores in Summerlin, the former home of Beau Monde Bakery providing turnkey access for a Restaurant offering Breakfast, Lunch and Dinner, it is focused on health-conscious and diet-friendly fare that many guests began with Vegetables or Salad including “David’s Special” that remains popular thanks to Quinoa, Garbanzos, Hemp and Avocado that compliment thinly sliced Kale.
Continuing with “Sammiches,” both California Turkey and “The What What” receiving praise from those fortunate enough to snag a half, it was a bit more slowly that the double-Bacon LGBTQ and rebranded “Basil Chicken Salad” disappeared, though these remain personal favorites.
Happy to receive a glut of Desserts, all Vegan, those missing Beau Monde’s gluten-free offerings will be happy to know both the Banana Flax Cake and newly added Pistachio Rose Zucchini Matcha Cake are made without any Wheat protein, as too is a fully loaded Carrot Cake that only gets better with time.
Continuing strong with the cleverly titled Loving v Virginia, a Brookie that sees both halves nicely textured, Chai Spice and Rocky Road Cookies are soft and almost Cake-like while those seeking something new should consider the Vegan Danishes or rich and chocolatey Caramel Pecan Brownie.
Not forgetting a Peanut Butter Snickerdoodle, still Vegas’ best Cookie, Peter’s Cranberry Almond Muffin outpaces the already excellent Blueberry and Coffee Cake versions while an update to the S’mores Turnover sees it better and more balanced than ever.
