Cubano – City Ham, lechon, swiss cheese, pickles and mustard on Cuban bread
Pan Con Bistec – Thinly sliced sous vide steak, mojo rojo, fried string potatoes, and swiss cheese
Media Noche – City Ham, lechon, swiss cheese, pickles and mustard on sweet bread
Flan Cake
Owned by Daniel Figueredo and Rosa Romero since 2014 Sanguich takes an artisan approach to Cuban Sandwiches in Little Havana, the concept that began as a shipping container now a the recipient of Michelin Bib Gourmand status and non-stop lines from open until close.
Decorated in tile, green and brass as guests order from the register, many opting for take-out while twenty-five lucky diners squeeze into tables, the choice between Shakes or Coffee aught to include one of each alongside an order of freshly-fried Pig Skins.
Not forgetting thick and oilless Croquettes, the Ham inside defining creamy, “Cuban Nachos” are inauthentically addictive thanks to housemade Plantain Chips piled high with Lechon, Onions and Sauce.
Known to brine Ham for four days before constructing Sandwiches, all Bread bushed with Lard prior to being pressed crisp, suffice it to say both the Cuban and subtly-sweet Media Noche are “must orders” while Pan Con Bistec is not far behind before finishing with dense Flan kissed by darkened Caramel.
Now with thirteen locations and a pair of pop-ups, with more likely to come through franchising, Rosetta self-describes itself as “The Italian Bakery,” a dubious claim though the location on A1A in Miami Beach is consistently busy.
Located in a string of Restaurants, the rustic-chic interior completely packed at 9:00am on Sunday, it was after several minutes wait that an order was placed with difficulty thanks an odd lay-out plus a lack of labels and staff’s unsteady grasp of English.
Priced appropriate to the area, IE expensive, best bites come from Apple Cake that is dense and moist while the Sfogliatelle falls miles short and oddly comes from a refrigerator case that leads one to believe it is pre-made and thus texturally compromised.
Opened in 2020 as the signature Restaurant inside Michelin-key Hotel Greystone Sérêvène by Pawan Pinisetti sees the “Chopped” champion embrace his philosophy of “simplicity done right” though Japanese ideals and French technique.
Once a fixture in Las Vegas, but now creating some of the most exciting Food on South Beach, Chef Pinisetti’s first solo Restaurant features an a la carte menu tapping into everything from years with Joël Robuchon to his Indian heritage while staff from diverse backgrounds attend to every detail of the guest’s experience.
A chic space with soft lighting, everything from living walls to custom stemware an intentional choice, it should come as no surprise that Cocktails build backwards from the kitchen whether one chooses an aromatic “A-POTH-E-CAR-Y” or Dessert-friendly “TRITON’S CAKE.”
More than just a Chef, Pawan’s role as managing director at Greystone seeing him involved in every aspect of the establishment including sourcing, Appetizers feature a who’s who of top purveyors ranging from Creekstone Farms for Beef Tartare to New Zealand’s Ora King Salmon served Sashimi-style with Soy and Balsamic.
As personal a menu as one will find in Miami, “#PORKISMYFAVORITEVEGETABLE” used to describe faultless Suckling Pig with Sauces and King’s Hawaiian Rolls, an ode to the “Chef of the Century” arrives in a small crock loaded with Butter while Caviar “Push Pops” are an upgrade on the usual “bump.”
Always a minimalist in terms of plating, Sérêvène’s commitment to being nut-free seeing a Wild Mushroom coaxed to maximum flavor by way of Soy “Beurre Noisette,” Lobster fares well whether as crunchy Spring Rolls or atop housemade Bucatini with Caviar adding a textural element.
Comforting yet elegant with “QUAIL EGG GHEE ROASTI,” but growing in opulence by way of Donuts beneath Foie Gras, Dessert takes on both ends of the spectrum by way of classic Chocolate Fondant and tableside-torched Duck Liver Creme Brulee.
Begun as an upscale retailer of streetwear Kith more recently decided to cash in on Soft Serve Ice Cream with Cereal mix-ins, the average order setting guests back $10-12 thanks to celebrity endorsements and flavors named after everyone from LeBron to DJ Khaled.
Blended by a staff of twenty-somethings who behave with hipster nonchalance, their effort to manage a machine that blends, pours and self-cleans allowing plenty of time for standing around, it seems safest to trust a Chef’s blend and for $10.50 plus tax and tip Mario Carbone’s option tastes a little like Tiramisu topped by a Rainbow Cookie from the Restaurant.
Recently making news when a rival bakery gifted them a new Sourdough starter it can safely be said that True Loaf Bakery hasn’t missed a beat, owner Tomas Strulovic still greeting long lines and prone to selling out of popular items early on weekends.
Sabotaged by a failed air conditioner in July, Zak Stern of Zak the Baker coming through to replace True Loaf’s starter, Saturday morning found the space at 1894 Bay Road fully packed though those with the foresight to pre-order were met with absolutely no wait.
Aggressive for such a small space, items ranging from Viennoserie to Donuts, fans of Brenton Butter Pastries will note True Loaf’s Kouign Amann exceptional thanks to faultless lamination while the Almond Croissant is fairly flaccid without much flavor besides the Sugar and Nuts on top.
Accepting the assignment for Donut flavors in Miami, both Guava Cheese and Dulce de Leche piped inside Brioche performing admirably, there’s something to be said about the nostalgia of an Oatmeal Cookie and from the crisp rim to soft center filled with warm aromatics Strulovic’s is a dream come true.
Abuela’s Plate – white rice, black beans, banana, chicharron
The Cuban-American Sandwich – sweet ham, salami, lechon, swiss, mustard aioli, pickles, fries
Arroz Con Leche Blintz – blueberry
Part of Coconut Grove since 2021 Chug’s Diner can best be summarized as an experiment in fusing Little Havana with an American Diner, and thanks to Chef Michael Beltran the space has since been awarded Bib Gourmand status while developing a loyal following.
Open morning, noon and night with an abundant menu, peak hours matched by high volumes whether indoors or on the patio, guests are advised to arrive early as Chug’s takes no reservations though thanks to a quick-fire kitchen queues are rarely a deterrent.
Staffed by a bilingual staff, tiny tables and booths adjacent a bar with seating, it is with Coffee or Cocktails that many will opt to begin with flaky Pastelitos or oilless Croquetas including the signature with Orange Mustard and shredded Duck Meat.
“For Cubans, Chug’s is an adventurous take on food they grew up on. For Americans, it’s a hybrid that makes old favorites more fun and Caribbean flavors more approachable” per Beltran, as accurate a description as can be imagined, those seeking tradition can pick a Protein for Abuela’s Plate and although the oversized Cast-Iron Pancake is popular it should be no excuse to skip the Cuban on Toast or faultless Rice Pudding Blintzes.
Begun as a pop-up, but officially announced as a permanent fixture with signage shortly after, Osteria Fiorella takes its name from Vetri’s Pasta Bar back in the City of Brotherly Love, and although none will mistake the immense dining room with tiled kitchen plus patio as part of South Philly’s Italian Market the 1970’s soundtrack and warm service is nonetheless welcoming to all.
Dividing the decisions into six sections, all priced approximately 25-40% less than those at Vetri Cucina, $6 Bread began the evening alongside Olive Oil though those in the know will instead focus on sopping up Sauces such as the stewed Tomatoes beneath Sal’s tender Veal, Pork and Beef Meatballs.
Honoring old-school Italians across the menu, Fiorella a former Sausage shop owner and Sal Marc’s father, Pasta-making follows time honored tradition with an eye toward modernity, ribbons of Pappardelle peerless amidst Beef and Marrow while seasonal Squash dazzles at the center of dipable Caramelle.
Never overlooking Vetri’s legendary Gnocchi, so light they might float off the plate were it not for Sauce and Cheese, “Salad” consisted of Prosciutto and Figs served adjacent a Wood-Oven Pizza topped with imported Mortadella plus vibrant Pesto.
Adding on honeyed Carrots and $68 Veal Chop Parm that can easily feed two with its golden-crisp Meat, top-tier Cheese and bright Tomatoes it is from Pastry Chef Ashley Costa that Desserts shine bright whether one selects a creamy Custard Bonet, Candy Bar Cake, Fruit Tart or faultless Baba with Apples and Gelato.
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 evidence by Social Media, it was after nine variable 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, though occasionally one may find “Mystery Cookies” including specials from the previous week.
Still a young company, so much success despite only starting in September 2017 certainly enviable, best bites came from specials that included “Kentucky Butter Cake,” traditional flavors well represented while “Sticky Bun” didn’t hold up very well to two-miles of transport.
Offered onsite or via delivery from 8am until at least 10pm Monday through Saturday it was next that Pink Velvet and Confetti Milkshake both did a Sugar Cookie proud before “Banana Upside Down Cake” again showed crumbl always performs best when stepping away from “Cookie” constraints.
Now expanding to Dallas and the Southwest Vegas Valley 4 years after opening, despite growing competition, it was as a party of three 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 Signature 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 Fried Rice or Rice Cakes rival the best in town.
Previously a novelty store 1228 MAIN is the culmination of a journey that began as a Bread stand at the Downtown Summerlin Farmer’s Market, David Robins, Dustin Lewandowski and Sébastien Polycarpe bringing their collective talents to the Arts District with impressive results.
A partnership with Wolfgang Puck, Robins having opened five of the Chef’s projects over the past three decades, it is upon entry that guests will note a Barista stand and two glass cases including one filled to the top with Pastries from the hands of men previously employed by Savoy and Robuchon.
Open for Breakfast, Lunch and Dinner with Puck having moved his Bread production for all of Las Vegas to the expansive kitchen, it is from the counter or at a table that orders are placed for everything from well-priced Coffee to more costly Soups, Salads, Sandwiches and Cakes.
Surrounded by paid parking, buzzy Bars and shops, though 1228’s Wine and Spirits shouldn’t be overlooked, daytime should begin for most with one (or all) of Sébastien’s exceptional Viennoiserie, the Butter Croissant flaky around a delicate center while Pain au Chocolat, Creme Brulee Croissant and Pan Suisse follow the same formula adding sweetness through Chocolate, Custard or both.
Serious about their craft but not afraid to get creative, a Lemon Curd Cruffin standing out with assertive Citrus while Fruit Danishes are faultless, fans of something more rustic should look to a thick Oatmeal Cookie, Sugar-shellacked Pop Tart or loaves such as Cherry Walnut.
Blueberry Cake Doughnut with Cream Cheese Frosting
Matcha Green Tea Pistachio Doughnut
Oreo Vanilla Doughnut
Pumpkin Cake Doughnut
Black Sesame Doughnut
Lemon Poppyseed Doughnut
Apple Fritter
Horchata and Churro Doughnut
Blueberry Cinnamon Toast 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 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, Caramel and Pecan dazzle atop a fluffy leavened base while Peanut Butter and Oreo 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.
Unquestionably Las Vegas’ top choice for French Pastry over the past 9+ years Rosallie Le French Café continues to show well on-site or to-go, a Tuesday morning delivery finding Pastries carefully arranged with several new items and both the Croissants as well as the Tarts still the best in town.
Described as a “Faith-based” business Abel’s Bagels opened late-2022 at 7150 S Durango Blvd Suite #130, owner Nick Pace of an organic juice bar in Roslyn New York hoping to bring “authentic” New York Bagels to Sin City along with other favorites from “Nook’s Organic.”
Inspired by the Bible’s Abel and Mr. Pace’s commitment to quality it is from 7am Monday through Saturday and 8am Sunday that Abel’s offers not only hand-rolled, boiled and baked rounds but also Sandwiches, Smoothies and Acai Bowls.
Sourcing good Ingredients and Coffee, high-gluten Flour the backbone of any proper Bagel, Abel’s collection includes all the favorites save for Egg while Cream Cheese is offered on its own or with up to three mix-ins ranging from Fruits or Vegetables to Macha and Peanut Butter.
Friendly in terms of service, though prone to selling out of top choices early on weekends, Bagels run $1.75 a piece with discounts by the dozen for specimens with a good skin and light crackle that quickly gives way to a chewy center that performs at nearly New York standards whether flecked in Seeds or dotted with Raisins.
Visited fourteen 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 Chefs Marty Lopez and Tammy Alana 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, an Amuse matching Wagyu Empanadas to crisp Lumpia and all-new starters including Steak Tartare on Rice crisps.
Not forgetting Tammy’s Milk Bread, nor Bluefin Tuna “Tacos,” Steaks on this evening included one from Creekstone Farms aged in booze plus a beautiful Porterhouse of Australian Wagyu alongside Mushrooms, Cream Corn and Wagyu Fried Rice.
Not forgetting a “Surf & Turf” of Foie Gras adjacent Scallops, nor Filipino-style Chicken and Short Rib riffing on Pho, Pastry Chef Tammy Alana’s work is no less impressive whether one opts for Fireball S’mores or seasonal Caramel Apple Cake with Apple Cider Sauce.
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 Tuesday that things were underway quickly with guests enjoying Cocktails alongside vibrant Gazpacho as well as a one-bite “Tortilla” with Blood Sausage.
Seafood-centric as usual, though Ham and housemade Bread was followed by Pork Pate and a shaped Cracker, Octopus “Head Cheese” gets a jolt from Vinegar-based Sauce prior to Bluefin Tuna Ceviche in Szechuan Pepper Tiger’s Milk.
Taking a chance with fried Squash Blossoms beneath Hamachi Sashimi, discrepant temperatures and textures bridged by Kimchi, burnt Leeks on Bread proved brilliant en route to Tomato Tartare with Granita and Crudites.
Never let down by Eggs and Caviar, a follow up of Octopus with Corn Donuts dancing amidst textures crisp and creamy, Cuddlefish continued leaning Mexican with burnt Onion Mole prior to Lobster Rice and Iberico Wellington with Prunes and Pine Nuts.
Already ranging from Latin America to Korea all-new Desserts continued to show Chef Oscar’s unparalleled talents, first Pluot Cobbler with Cheese Ice Cream plus Umeboshi and then in a deconstructed Ice Cream Sandwich with Agrodolce.
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 evidence by Social Media, it was after nine variable 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, though occasionally one may find “Mystery Cookies” including specials from the previous week.
Still a young company, so much success despite only starting in September 2017 certainly enviable, best bites came from specials that included “Blueberry Muffin,” flavors of Fruit well represented while “Peanut Butter Crisp” gets updated by Butterfinger.
Offered onsite or via delivery from 8am until at least 10pm Monday through Saturday it was next “Cookie Dough” took on the namesake before “Cornbread” again offered excellent texture beneath a dollop of honeyed Buttercream.
Open Monday through Saturday from 8am until 4pm Artisan Bakery has made a name for itself by producing some of Puerto Vallarta’s best Sourdough, an item offered at several local Restaurants as well as Hotels and Cafes.
A full-service shop with loyal customers, though prices track higher than more traditional Panaderia, options span Cookies to Viennoiseries with the latter unfortunately flaccid in the setting of coastal humidity plus hot temperatures.
Faring better with jumbo Cookies served thin, each bite chewy with bright Baking Spices, Mexican Wedding Cookies are another highlight while Apple Strudel and Sticky Buns are good but not great by comparison to artisans elsewhere.
Pan Frances, Agave Syrup, Red Berry Jam, Bananas, Strawberries, Blueberries
Carrot Cake
Liked by locals and tourists alike Miscelánea Vallarta offers well-composed Breakfast plates in a pleasant atmosphere with seating both outside on the patio and indoors with air conditioning.
Founded by sisters, a minimalist setting of white brick and wood tables outside a semi-open kitchen, guests are invited to begin with Aguas Frescas or Coffee plus Pastries such as moist Carrot Cake decorated in Cream Cheese Frosting.
Savory and sweet with global inspiration, Shakshuka adjacent Tacos and Hamburgers, fans of Chilaquiles will find Miscelánea’s Mole version compelling thanks to fresh Chips and fragrant Cheese while traditional Molletes are benefited by housemade Bread.
Offering excellent service, plates arriving timely with a smile, French Toast falls a bit short thanks to an inadequate soak which leaves more room for toothsome Pancakes made with Masa beneath Fruit, Granola and Agave Syrup.
Considered an Jalisco signature no visit to Puerto Vallarta should miss an opportunity to sample Birria, Goat Stew slow-simmered in a complex Sauce bolstered by Chili Paste offered either by the bowl or loaded onto freshly made Tortillas as they do at Tacos Don Chuy Y Tacos de Birria Dona Silvia.
A breakfast Food for natives, though Dona Silvia operates from 8am until 1am daily except for Thursday, guests are asked to take a number and wait to be called while watching skilled women dip Corn rounds into Fat and fry each bite golden brown.
Provided with cup of Consome plus bagged Condiments, each Taco 25 pesos, first bite sees crispy shell give way to supple flesh with a bit of Fat and although some may elect to add Salsa or Citrus the best bites are undeniably those dipped in Broth.
Precisely what one might expect from the name Eloteca Versalles is a small Restaurant and garden focused on products made from Corn, hours from 6pm until 10pm daily seeing a mostly local crowd line up for Esquites topped to order plus Tamals and Desserts.
Locally owned and easily identified by music, the whole setup including staff joyful, it is after a brief wait that Food arrives piping hot and whether one chooses traditional Tamals or those topped in Guava Jam the hidden star is toothsome Masa boats topped funky Cheese.
