The Loving v. Virginia – The Legal Marriage between a Cookie and a Brownie
The Rocky Road Cookie
The Caramel Pecan Brownie
The Triple Chocolate Muffin
The Banana Flax Cake
The Carrot Cake
Having supported 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 Wednesday, 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.
Beginning 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 “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 newly added Caramel Pecan Brownie and Pistachio Rose Zucchini Matcha Cake are made without any Wheat protein, as too is a fully loaded Carrot Cake that only gets more delicious 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 Peanut Butter Surprise or delectable Blue Raspberry Lemonade Cookie.
Not forgetting a Peanut Butter Snickerdoodle, still Vegas’ best Cookie, Peter’s Cranberry Almond Muffin outpaces the already excellent Blueberry and Triple Chocolate versions while an update to the Banana Flax Cake sees it better than ever.
Located at 9435 West Tropicana Avenue inside Crossroads Plaza Shopping Center and open 24-hours Pinkbox Doughnuts remains Las Vegas’ premier spot for Artisan Doughnuts, just as it has since debuting over a decade ago.
More and more social-media savvy over the years this visit entailed far beyond the usual “OG Classics,” and although PinkBox’s Old Fashioned Cogwheels are still Las Vegas’ best additional traditional choices are mostly as expected making “Fancy Pancy” or “Show Off” choices a necessity.
Fully committed to clever nomenclature, “It’s Ya Birthday” packed with Funfetti beneath lots of Frosting, “Raspberry Squeeze” succeeds thanks to housemade Jam while Lil Blue shows Roberto Armanino knew early-on to nail the basics.
Replenishing supply as necessary, high volume assuring everything is fresh, “Vegas Cream” and “Mr. Blueberry” each achieve high marks while “Baby Got Razz” and “The Caramelo” each upgrade traditional Bismarks by way of Cheesecake Filling.
Not forgetting a CroDough with laminated layers Pink Velvet remains a signature for good reason while “Holy Cannoli” and “Gimme S’more” add even more diversity in terms of Fillings and creativity.
Last visited for Brunch in April Sunday afternoon once again found Esther’s Kitchen firing on all cylinders, the frequently-changing menu filled with past favorites in addition to new plates executed at a fair price with exacting standards.
Now serving Las Vegas for over 5 years, every available superlative already used to describe James Trees’ Restaurant that revitalized the Art’s District, it was with a packed house that six guests sat near the pass with Coffee from Vesta and Baker Dylan Jobsz’s city-best Sourdough starting things off.
Seasonal and rustic in a good way, Ham and Cheese Biscuits not pretty but wholly delicious even without Butter, Toasts come topped in everything from soft-scrambled Eggs to chunky Raspberry Jam with housemade Pistachio Butter while Sandwiches such as the Meatball Hoagie are big enough to share for many.
More savory than sweet this time, a Pizza Roll mellowing spicy Sauce with Poached Eggs preceding two of Chef Trees’ textbook Pastas, seasonality is showcased through fluffy Ricotta Pancakes featuring Basil Syrup and Harry’s Berries.
Heartier with housemade Porchetta beneath Eggs plus Calabrian Chili Hollandaise, and never forgetting Polenta ground on-site beneath a crispy Cheese lattice, “Esther’s Monte Cristo” deserves special mention for being done the right way – Deep fried in all it’s glory with two types of Meat, Housemade Brioche and Raspberry Jam on the side.
A lot of Food for not a lot of cash, all of it rooted in technique but never compromising flavor for looks, Dessert consisted of Esther’s forever refining Butterscotch Budino times two – because one is never enough.
Chocolate Cookies & Cream – Chocolate Cookie, Cookies & Cream Pieces, White Chocolate Chips
Red Velvet Cupcake – Red Velvet Cookie, Vanilla Cream Cheese Frosting, Red Velvet Cookie Crumbs
Waffle – Vanilla Cookie, Buttercream Frosting, Fake Maple Syrup
Born in Logan Utah Crumbl took the city by storm, their Instagramable rounds offered in thirty stores across six states by 2019 and now in all fifty states with six in Las Vegas including the Durango location opened in May 2020.
Created by Sawyer Hemsley and Jason McGowan, rapid expansion through franchising yielding mixed results from store to store as evidenced by Social Media, it was after a few improving experiences that the westside storefront proved competent, the staff exceedingly pleasant whilst describing each choice.
Undoubtedly popular in part due to photogenicity, though a sterile interior oversells the fact that everything is made from scratch, the first thing those entering will notice is Crumbl’s limited collection of just six weekly flavors, four specials alongside Sugar slathered in Pink Icing plus Chocolate Chip that uses all Milk Chocolate and trends far too sweet.
Still a young company, so much success despite only starting in September 2017 certainly enviable, best bites came from specials that included “Chocolate Cookies & Cream,” all the flavors of Oreos well represented even before placing crumbled pieces on top.
Offered onsite or via delivery from 8am until at least 10pm Monday through Saturday it was next that Fried Ice Cream riffed-well on Fair Food while Red Velvet Cupcake continued to show why crumbl is more a flattened-Cake company than one who sells Cookies.
Rounding out the week with “Waffle,” by and by a #hashtagged Vanilla Cookie with Buttercream added to resemble a ball of Butter, the menu description of “Maple Syrup” oversells colored HFCS that belongs in the trash in favor of the real deal.
Since 1973 Farm Basket has been a local favorite in Sin City, the outpost on West Charleston still going strong from 10am until 9pm daily even as other locations have come and gone across the years.
Owned by Billy Bayne and family since 2018, historic signage maintained alongside longtime catchphrase “Carried Away with Quality,” guests old and new will discover a concise menu centered on Chicken and Turkey served in various ways plus sides and drinks.
Undoubtedly an icon, nearly 50 years of business a rarity in Las Vegas, service is friendly and fast while portions prove generous across Coleslaw, velvety Mashed Potatoes and the “Gobbler” featuring Fried Turkey Breast on a Toasted Hoagie with sides of Cranberry Sauce and Miracle Whip.
Sticking to classics in the age of Social Media, @FarmBasketChicken occasionally adding contests or specials, Fried Chicken proves juicy whether as Strips or on the Bone beneath crunchy Batter while “Clucketos” see pulled Poultry wrapped in Corn Tortillas beneath shredded Lettuce and Cheese.
Known for housemade Rolls with Citrus Butter, enjoyable with a better rise than prior, the “Clucker” capitalizes on its cousin’s success with Chicken Breast that proves a bit dry by comparison.
Short Rib Empanada, Chicken Tinga Empanada, Soyrizo Rajas Empanada, Garlic Shrimp Empanada
French Fries, Roasted Garlic Aioli, House Sauce, Ketchup
Caramelized Maduros, Pickled Red Onions, Baby Kale, Lechera
Rosé Tres Leches Cake – Chiffon Sponge Cake Soaked in a Rosé Infused Coconut Milk, Italian Meringue, Strawberries
Part of DTLV for nearly a decade Makers & Finders at Downtown Summerlin is one of four current locations in addition to Take It Easy Roasters, the brand’s expansion a result of hard work and aggressive advertising that has continued to adapt since day one.
Almost unabashedly targeting the hipster crowd with a clever name complete with ampersand, a menu featuring loosely defined “Latin” cuisine including everything from Chilaquiles and Arepas to Bennies and Omelets, it is inside a close space that Makers & Finders slings all-day options from 8am till 5pm.
Owned by Josh Molina, his Colombian-American background showing a good understanding of both traditional flavors and the sort of Brunch “Power Bowls” built for Summerlin Housewives, it is while music plays that servers navigate slowly taking orders and filling drinks.
A spot where many seem to stop for Coffee, though an order to-go can be accommodated almost as quickly, it was from the Happy Hour menu that four Empanada were selected with Pastry showing fairly well around fillings including spicy Soyrizo, tender Short Rib and Shrimp that was unfortunately chopped and mushy.
Urban-chic in décor, neon juxtaposing murals bathed in light from outside, Sides include crispy Fries and faultless Maduros meant to be dipped in Condensed Milk while fans of Tres Leches should absolutely save room for M&F’s version spiked with Rosé and lent texture by Meringue.
Day-Old Bread Pudding & Chocolate Ganache, Pots of Gold and Rainbows, Waffle Cone
Chocolate Gooey Brownie
Arbequina Olive Oil
Strawberry Honey Balsamic with Black Pepper
Honey Lavender
Sea Salt with Caramel Ribbons
Salted Caramel & Okra Cupcakes
Familiar with Salt & Straw since a trip to Portland in 2013, three visits in a week plus four to follow in Los Angeles, Pasadena and Venice, it was with “fanboy” status admitted that the new location in the UnCommons was visited, this month’s “Upcycled Food Series” showing commitment to community and quality.
Still the West’s hippest place for a frozen treat the location opened Friday with ample nearby parking and friendly service inside the still developing space off the 215 and Durango.
Offering all the old favorites, plus fun specials such as “Day-Old Bread Pudding & Chocolate Ganache” or “Lemon Curd & Whey,” keep an eye out for remaining “Pots of Gold and Rainbows” that should most certainly be ordered on a freshly made Waffle Cone.
Already visited eight times since reopening under new ownership there is little doubt that The Palms is seeking to regain its title as Las Vegas’ best Off-Strip resort, a goal thus far successful in terms of dining thanks to Chef Marty Lopez, Tammy Alana and General Manager Jorge Pagani at Scotch 80 Prime.
Debuted late-Spring of 2018, stalwart N9NE Steakhouse making way for a room decorated in Basquiat and Haring, guests visiting Scotch 80 today will find much of the original aesthetic maintained minus paintings kept by past owners, the Bar still well-stocked with rare Whiskeys and service predictably impeccable.
Located at the resort’s east end with an entirely revamped menu, seasonal changes occurring alongside a Tasting Menu and Wagyu including A5 varieties straight from Japan, it was deferring Carte Blanche to the kitchen that Dinner began with Truffled Chips, Wagyu Carpaccio, Scallops beneath Uni plus Caviar and all-new Tuna Poke utilizing Kombu-cured Bluefin and Avocado dressed in Gochuchang.
Not forgetting delicate Milk Bread or Rainbow Tiradito nor creamy Fondue, the nightly Foie Gras special was omitted in favor of Bone Marrow with Beef Cheek Jam and Marty’s Hokkaido Snow Beef Burger now with Smoked Cheddar and seared Duck Liver.
Next up Crab Cakes without much filler, plus three Salads, it was en route to Chef’s Miso-glazed Chilean Sea Bass that guests were treated to a gold-flecked work in progress best described as Wagyu Empanadas, but so much more thanks to lightly-sweetened Laminated Pastry.
All-in for Beef, six ounces of A5 Kobe Beef Striploin from Hyogo Prefecture preceding a hulking Tomahawk, Aussie Wagyu and a Creekstone Farms’ Rib Cap, Scotch 80’s Sides all deserve attention whether French Fries, Forest Mushrooms, Creamed Corn or Famous Hash Browns.
Torn between saving room for Dessert or sampling all six Sauces on additional bites of Steak the decision to do both proved fortuitous, Marty’s Bordelaise made the right way as good as anything one might find in Paris before delving into Pastry Chef Tammy Alana’s delicate new Luxardo Cheesecake and world-class Creme Brulee.
Getting fancy for the #gram with Fireball S’mores, flaming Liquor poured tableside revealing Warm Chocolate Cake, Tammy’s Candy Bar riffs on Snickers via Salted Caramel and Pralines while the dish unveiled in a swirl of smoke now features a Peach Brandy Tart topped Cookies filled with Cream.
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 Fesenjaan that is complex but not overly sweet like many.
Friendly in terms of service, the owner touching tables full of regulars, Appetizers range from Spreads to daily-specials paving the way for spoon-tender Lamb Shanks or the Koobideh “Sushi Roll” that tastes great regardless of its name.
Not about to pass on Dessert after several helpings of Rice, Zereshk Polow with Barberries assertively cleansing the palate, Halva comes in several flavors with Pistachio popular for a reason while sugary Pastries compete for the spotlight with Ice Cream and Falloudeh.
Home to a rapidly expanding population with some 40,000,000+ yearly visitors it stands to reason that hundreds of millions of folks have tasted Carl’s Donuts since 1966, yet it was not until April 2018 that the supplier of untold numbers of Coffee Shops and Convenience Stores finally re-entered the retail arena with a store on East Sunset.
Last available direct-to-consumer over two decades prior, various middle-men including everything from Casinos to spots like Grouchy John’s offering Carl Sanders’ Pastries in the intervening years, 2023 finds Carl’s now fueled by #influencers and like-for-like promotions despite products that lag far behind local competition.
Officially addressed 3170 East Sunset Road, close to Wayne Newton’s Casa de Shenandoah, it is across several cases that Carl’s offers “Top Shelf,” “Classic” and “Fancy” flavors plus poorly-laminated Croissants and Danishes.
Me-too more than innovative, the “seasonal” menu featuring Ube Croissants and artificially-flavored “Strawberry” Shortcake, Carl’s Fritters are smaller and greasier than Friendly or Pink Box and more comparable to Winchell’s or Krispy Kreme.
Built for volume and better with classics like a Cinnamon Roll, though the version resembling a Persian with Granulated Sugar atop Cream Cheese is frankly awful, Lotus Cookies top “Gingerbread Cookie Butter” to upgrade a bland Cake base leaving only Heath Bar Crunch and a basic Boston Creme Bismarck as reasons to stop by if in the area.
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 Ring Brioche Donuts including real Madagascar Vanilla, Matcha Crumble and Jackfruit Banana with Turon and a hint of Espresso.
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 “Matchamisu” to Ube and Leche Flan covered with crumbles or torched Sugar.
Also selling Brownies and Monkey Bread, the later topped in Cream Cheese Frosting plus Dark Chocolate, fans of Coconut should head straight for lavish Young Coconut Pie while new additions including Basque-style Cheesecake and Salted Milo Pie are also built to please.
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 such as composed Oysters and a dainty Duck Tart.
More classic in terms of Pizza, the Tartufo following classic Gnocco Fritto, Dashi Braised Octopus shows Francesco’s willingness to explore flavors outside his motherland with precision; as does a dynamic combination of Uni, Bone Marrow and Chamomile Ice Cream.
Priced appropriate to what is offered, handmade Ravioli with Manilla Clams and Bottarga quite unlike anything else offered in Las Vegas today, Basilico’s duo of Duck works as well in the mouth as on Instagram whether creamy “Foiemisu” or the “Duck Cigar” unveiled in a puff of smoke.
Continuing with Ricotta Gnocchi in a medley of Lobster, Mushrooms Corn – no two bites the same – Beet Risotto looks like something one might find at Osteria Francescana with perfectly cooked Rice and Currants beneath a Langoustine veil.
Showing off an excellent piece of Branzino next, Citrus Sauce assertive yet not masking the Fish, it was with bellies already full that Di Caudo dropped dropped fried Veal stuffed with Ham and Cheese, and although Modern Italian will always be a polarizing subject there is no denying the meteor-shaped Exotic Fruit Pavlova and Liquid Nitrogen tableside Parmigiano Gelato each outpace “same ol-same ol” Tiramisu or Cheesecake.
Unquestionably Las Vegas’ top choice for French Pastry over the past 7+ years Rosallie Le French Café continues to show well on-site or to-go, a Tuesday morning delivery finding Pastries carefully arranged with several still warm and both the Almond Croissant as well as it’s bretheren still the best in town.
Csörögefánk, Rose Hips Sorbet, Linden Blossom Foam, Apricot Jam
Dark Chocolate Choux, Hazelnut Cream / Macaron, Rose Cream, Red Currant Jam
Located near the Basilica and a lively weekend festival Borkonyha from Chef Ákos Sárközi is an unassuming Michelin-starred eatery focused on local Wines and Ingredients, each plate more than its name suggests thanks to a skilled hand and ample use of Offal.
Home to over two-hundred Hungarian Wine labels, a dry sparkler suggested by Wine Director Krisztián Juhász well-suited to an Amuse of Kohlrabi and Salmon Roe plus a plate of sliced Pig’s Ears and Trotters with Caviar, it is no surprise Borkonyha bakes Bread in-house though the use of Squid Ink is.
A la carte or Tasting menu, global influences overlying traditional Hungarian dishes, Sárközi’s Veal Paprikash comes fortified by off-cuts including Sweetbreads with crispy Skin adding texture while Dessert offers Fried Dough intended to be dipped in fragrant Jam and Foam beneath a quenelle of Sorbet.
Although Donuts can be found by various names throughout Budapest only The Box can lay claim to all-natural squared Dough, prices considered “expensive” by Hungarian standards averaging far cheaper than spots across America or Europe using inferior Ingredients.
Free of additives or preservatives, each Donut hand-cut and fried in Peanut Oil, it is at roughly $2.50USD each that flavor come across pure, Lemon Curd and Raspberry tart yet nicely balanced by Raspberry Cream plus textural elements on top.
Advertising the use of 100% Callebaut Chocolate, though this was skipped over for Peanut Butter Banana plus a Lotus Donut topped and filled with Biscoff, the best of four proved to be Pistachio Strawberry thanks to the use of housemade Jam, nutty Frosting and dehydrated Fruit mingling with crumbled Pistachios added last.
Whether Daubner Confectionery is the best Bakery in Budapest can be debated, but there’s no denying it is the most popular, its location outside the tourist corridor doing nothing to shorten lines that require multiple registers but still require a wait of 20+ minutes.
Located in Szépvölgyi út with over one-hundred years of experience Daubner is where locals go to buy Cakes and Pastries for events such as Birthdays, the Dobos stacked with thick Chocolate in layers beneath a crunchy Caramel shingle.
Also offering oversized Kifli, both Walnut and Poppyseed flawless in terms of taste and texture, those seeking something lighter will find Malnas Omlett to their liking while the Esterhazy Torta carefully balances sweet Cream with Walnut Cake.
Not forgetting Somlói, prepared the old fashioned way and all the better for it, Daubner’s Krémes is sold as Hazi Sima Szelet with Chantilly and Vanilla Cream subtly sugared between alternating Puff Pastry layers.
Begun in Damascus the story of Ghraoui dates to 1805, and since a trip to France in 1931 the family’s name has been involved with top quality Chocolates plus gracious customer service in stores across the Middle East and Europe.
Known for candied Fruits further back, but later affected by political turmoil, Ghraoui in modern times is owned and operated by Bassam S. Ghraoui whose vision has guided expansion to Budapest where his flagship store deals in elegant Bon Bons plus Truffles, Candy and Pate de Fruits.
Priced well compared to competitors, hearts in varying degrees of darkness set next to Chocolates filled with Fruit, best-sellers include Ghouta and Apricots filled with Pistachio plus tablets topped in dried Currants.
From Chef Renátó Kovács HILDA is an upscale eatery filled with stained glass mosaics and Zsolnay ceramic tiles, a focus on local and sustainable ingredients looking forward though the techniques involved are rooted in classic training.
Previously at Fáma with Krisztián Huszár, but fully in charge at HILDA, Kovács seeks to fuse French Bistronomy with Hungarian recipes across a menu that is concise and smart with big flavors including some of the city’s best Goulash with Bread to sop up every drop.
Located downtown, plenty of foot traffic finding time for local Wines including several styles of Tokaj, additional highlights include lightly-sweetened Paprika Popcorn and decadent Mangalica Pork Meatloaf, but for those seeking something really special the crisp-skinned Rotisserie Chicken with Paprikash Gravy and herbal aromatics should not be missed.
Considered pricey by Hungarian standards Vaj is an all-day Cafe on József Körút best-known for elegant Viennoiserie, Pizza, Sandwiches and youthful exuberance in a city where old traditions frequently dominate.
Translated as “Butter,” a lengthy space with window-side tables frequently filled with twenty-somethings, it is upon entry that guests will notice cases filled with shiny Dough including common items such as Pain au Chocolat alongside loaded Laminated Pastry.
Instagram worthy but well-crafted, old Croissants used to produce Bread Pudding in a variety of flavors ranging from Caramel to Raspberry with Pistachios, diners make selections in line where they are given a number to pay later, the Apricot Cottage Cheese bundle outperforming classic Turos Batyu while a Vanilla Poppyseed Bun unravels sweet yet savory with diverse textures.
Bilingual and gracious, each employee offering a smile, the aforementioned finds itself outpaced by the Croissants themselves and whether one chooses Pistachio Apple or Red Currant Almond it is surprising to see how well the Dough itself stands up to being topped and filled.
Serving the Hungarian capitol since 1957 Nándori Cukrászda maintains a less grand feel than the likes of Gerbeaud, but for those seeking one of Budapest’s best Krémes the Cafe just two blocks from the Danube offers indoor and outdoor seating plus good Coffee and friendly staff.
Popular with locals and limited in spoken English Nándori offers the full array of Cakes including top-tier Esterhazy and Dobos, but for those seeking something truly special squares of Meggyes Reyes come loaded with Cherries and Almonds while their Cremeschnitte eats particularly light with dividing layers of Puff Pastry.
