Salted Dark Chocolate Caramel, Coconut Bonbon, Peppermint Patty, English Toffee, Soft Caramel, Sea Salt Caramel
Simply described as “two sisters, with their mom’s help, learning the lost art of Candy making and how to run a business to raise money for school trips and fun activities” it is safe to say most of Las Vegas has never heard of The Confection Kitchen, but thanks to a generous gift this writer can confirm the products suggest some degree of mastery developed along the way.
Well-priced from their square site, most items $12 per 8oz, consistency suggests quality Cocoa whether Milk or Dark coating insides of cooling Peppermint, chewy Coconut or gooey Caramel.
Not one to skip English Toffee, its brisk break and pronounced butteriness here wrapped around Chocolate and Pecans, contact owners directly for special orders available for pick-up or delivery.
Located inside Suite 242 of 6380 South Valley View Boulevard it seems likely that no one will accidentally stumble upon Chocolate Chip Cookie Company, but for those with the prudence to seek Dessert while out and about the small store in front of a commissary kitchen may just be serving Las Vegas’ best collection of locally made rounds.
Focused on “Bringing the Cookie Back,” and previously available only by delivery, it was late 2018 that Jovan Mesa-Glennon and husband John opened a small store at the back of an industrial complex, hours from 10:00am till six o’clock or later daily giving guests a chance to see the facility and take home one or more of several styles.
Baking everything from scratch, Jovan’s secret recipes yielding the sort of Cookie that blossoms a bit around the edge before becoming crisp, it was based on prior experience that two-dozen were ordered for work, the business’ namesake buttery with just enough Vanilla and Cinnamon to perfume the palate while chunks of Bittersweet Chocolate are partially melted throughout the center.
Next tasting M&Ms followed by Chocolate Chip Walnut, the addition of Nuts to Mrs. Mesa-Glennon‘s Batter proves predictably delicious while “Just the Dough” is textbook chewy with oodles of nostalgia.
Prioritizing customer safety by individually bagging each Cookie at no extra cost Banana Walnut wins guests over by way of natural sweetness and toasty spots in juxtaposition to sugary Toffee Chocolate Chip that is also slightly salty and heterogeneous from bite-to-bite.
Not forgetting White Chocolate and Craisins, mellow but masterful, “Sprinkles” sees Dough topped in a rainbow of Sugar while Pumpkin Café Marshmallow is less pretty but crave-worthy thanks to its complex flavor.
Titling their version of the Snickerdoodle a “Cinnamon and Sugar Cookie,” the granulated top plus plenty of Butter making each mouthful sugary and moist, fans should be sure to follow @thechocolatechipcookieco on Social Media where daily specials such as Half&Half are frequently announced.
FIVE STARS: Although unlikely to get a lot of foot traffic at the back of an off-strip industrial complex the wife and husband team behind Chocolate Chip Cookie Company are quickly making a name for themselves thanks to a “do one thing and do it well” spot featuring locally-made rounds in a variety of flavors.
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 seeing ideas from each presented, course one featured a familiar trio of shared Appetizers including Deviled Eggs with Caviar plus ground-to-order Tartare that has wowed diners since day and a Shellfish Platter.
Continuing with four additional Appetizers, Pâté Grand-Mére, Head Cheese and Smoked Salmon Rillettes each highlighting classic techniques, suffice it to say Foie Gras paired to Apples and Calvados works beautifully while the pairing of semi-sweet Riesling was equally nice.
Not forgetting Escargot teaming with Garlic, and bringing out demi-portions of the city’s best French Onion Soup for first-timers, entrees all arrived intended to share with decadent Prime Rib holding its own against a perfectly cooked Duck and Bardot’s famous Wellington.
Nearly too full for Dessert, but only nearly, Bardot’s Macaron remains a must for Chocolate lovers while new or returning items include Espresso Creme Brulee and Baba au Rhum flamed tableside.
FIVE STARS: Having repeatedly challenged fellow gourmands to name a better Bistro, Brasserie or Café in North America than Bardot none have yet stood up to the task, and while some may believe that a Restaurant doing big numbers cannot possibly compete with a place that seats fifty I’ll simply say I’ve done the legwork and Bardot can. That Chef Smith, Dugan and now Cadina can maintain such quality at that volume speaks…well…volumes.
RECOMMENDED: Pâté Grand-Mére, Steak Tartare, Pan Roasted Foie Gras, Escargot, Beef Wellington for Two, Whole Duck, Chocolate Macaron, Baba au Rhum.
AVOID: N/A.
TIP: Follow @bardot_lv for specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Curry Be Happy – Braised Short Rib, Yellow Thai Coconut Curry, Golden Raisins, Jasmine Rice, Mint Crème Fraiche
Chocolate Chip Cookie
Celebration Cookie
Salted Caramel Cookie
S’mores Cookie
Banana Pudding – Nilla Wafers, Whipped Cream
Self-appointed “The Best Restaurant in the Entire Galactic System” this writer’s previous experiences tell a mixed story of SkinnyFATS, one of good Food and questionable catering that seems to be improving thanks to the involvement of Graffiti Bao’s Marc Marrone.
Debuted during summer 2013 right here in Las Vegas, and since expanding via franchising to Texas as well as Utah, SkinnyFATS promises guests an opportunity to “Live Healthy, Live Happy,” every item on the menu’s left half under 600 kcals while those on the right are more hearty.
Ever evolving as relates to Chef Marrone’s ideas, owner Reed Slobusky’s Salads, Cookies and Sandwiches still comprising much of the menu, it was from the hands of a timely delivery-man that nine items were delivered, “Yummus” a bit thin but paired well to soft Pita while “Curry Be Happy” delighted those who sport a more adventurous palate.
Next taking a bite of the “Meltdown,” a Patty Melt punched up by Provolone and Caramelized Onions, those familiar with Chef Marrone’s work at Locale Italian Kitchen will be unsurprised that Vegetarian Arancini titled “Balls” are exemplary while SkinnyFATS “Cranburky” Burger sports half a pound of lean Turkey on a Wheat Bun with Holiday-inspired accoutrement.
Not forgetting Tempura-fried Sweet Potato Fries it was after a couple handfuls that four types of Cookie competed for the spotlight before finishing up with texturally-flawless Banana Pudding.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Chef Marc Marrone’s involvement at SkinnyFATS adds yet another concept to his cadre, and although the menu will continue to evolve there is no doubt every aspect of the Restaurant will benefit from the Graffiti Bao team’s skills and diligence.
Located at Hughes Center since 1997 Lawry’s The Prime Rib can safely be described as a Las Vegas icon, and although both Dallas and Beverly Hills have outposts that does nothing to dampen an Art Deco dining room and service on par to what one will find at some of The Strip’s top Steakhouses.
Known for Meats carved tableside from gleaming carts, though Certified Angus Steaks and fresh Seafood are also available, Lawry’s experience begins with check-in at the hostess’ podium, a trip to the lounge favored by some while most won’t wish to delay the main event.
Lavish without being stuffy, curved banquettes and tables both available, guests dine in a lively environment complete with Christmas carolers offering a choice of songs shortly after the arrival of seasonal Soup and warm Sourdough.
Smart to order some starters, though those seeking lunch in under an hour could surely achieve such with Salad, a Sandwich or Prime Rib plus sides, Lawry’s Shrimp & Corn & Jalapeno Fritters outpace Calamari with Remoulade while the “Famous” Spinning Salad is a polarizing experience mostly thanks to the inclusion of Beets.
Offering Roast Beef as a full-Dinner or a la carte, the former inclusive of Salad, Mashed Potatoes and Yorkshire Pudding, the quality of Lawry’s Prime Rib is evident in terms of taste, texture and appearance while additional sides range from luxurious Creamed Corn and Spinach to fairly mundane French Fries.
Not forgetting extra Au Jus nor sizzling Mushrooms, Cheesy Onion Fondue, Sprouts or Sweet Potatoes, holiday Specials including Lobster Thermidor and Beef Wellington were overpriced and under-sized while the Baked Alaska for Two and Desserts that come at the bargain price of $10 each were highlighted by Coconut Banana Cream Pie that is heavy on the Cream plus seasonal English Trifle and Sticky Toffee Pudding better than one will get from Gordon Ramsay.
FOUR STARS: With locations in Beverly Hills, Dallas and Las Vegas Lawry’s The Prime Rib is less a chain than the likes of most “celebrity chef” Restaurants on The Strip. It is also a lot more honest. 25 years serving Prime Rib, Prime Angus Beef Steaks, Classic Sides and Cocktails in an Art Deco room with great service is about as simple as it gets these days and “what you see is what you get” pays dividends.
RECOMMENDED: Shrimp & Corn & Jalapeno Fritters, Iron Skillet Mushrooms, Prime Rib, Creamed Corn, Creamed Spinach, Sticky Toffee Pudding, English Trifle.
AVOID: Specials are not where Lawry’s has earned its stripes for 25+ years, skip ‘em.
TIP: Skip the Valet and walk twenty feet from complimentary Self-Parking. Carolers start mid-December and go through Christmas.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Hidden away amidst one of the complexes along the Spring Mountain it was Thursday morning that a stop was made at L’Epid’or Bakery, a sub-par prior visit finding customer service improved though prices remain slightly higher than other Bakeries on the same road.
A concise space with lots to choose from, labels on each item answering queries the staff can not, it was for $52 that twenty Pastries and one Cake were procured – the roll light and fluffy with limited sweetness that pairs well to Coffee or Tea.
Moving next to a pair of items not seen elsewhere in Sin City, the soft Chestnut Roll remains a delightful bit of sweetness dotted by tender smoky nuts while the Napoleon wrapped in starchy white bread seemed almost ridiculous in execution, the exterior no different from Wonder or Bunny while the interior fared far better, the lightness of the puff pastry reminiscent of phyllo while the cream was light and only modestly sweet.
Showing well with more traditional items such as the Coconut and Red Bean Buns it was onward to a cream-packed “Puffs” that tasting marched forward, the Choux softer than ideal while Soboru and Roti Buns featured a crunchy top and the flavors of Peanut Butter and Coffee, respectively.
THREE STARS: Hit and Miss compared to others, the high points quite impressive while lows were below average, L’Epid’or is a worth a visit specifically for Red Bean and Chestnut Buns while other items are better executed elsewhere.
RECOMMENDED: Chestnut Bun, Red Bean Bun, Coconut Pastry, Soboru.
AVOID: Nothing but the Butter Cream Pastry was particularly “bad,” just not worth the price or calories.
TIP: Mislisted as 4850 or 6850 on various online listings the actual address is 6870 Spring Mountain Rd, #8. Open 9a-9p Seven-Days a week.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor
Charcuterie Salad – Spinach, Lettuce, Banana Peppers, Salami, Ham, Turkey, Mozzarella Cheese, Tomatoes, Red Wine Vinaigrette
Buffalo Chicken Wings / BBQ Chicken Wings
Guinea Pie – White Garlic Sauce, Spinach, Grandma’s Meatballs, Mozzarella Cheese, Ricotta Cheese
Buffalo 22 Pizza – White Sauce, Mozzarella, Cup n Char Pepperoni, House Italian Sausage, Crispy Garlic, Hot Honey, Roasted Garlic Crust
Garlic Buns
Oreo Brookie with Walnuts
Historically the first Restaurant ever selected to #supportlocal with lunch at the office, and reprising their catering role several times since, it was on Monday that Naked City Pizza delivered from the Blue Diamond Road “Express” location approximately ten minutes away.
The 26th time bringing Christopher and Michael Palmeri’s Pizza Shop off-site, indoor dining now reopened brand-wide, it was minutes prior to 11:30am that Michael arrived with a glut of items, easily enough Food for twice the number of guests with plenty of leftovers.
Presenting everything temperature appropriate it was not long before first-shift lunchers called dibs on Slices, Cup n’ Char Pepperoni predictably proving popular atop melted Mozzarella with housemade Sauce and Hot Honey, as did Diners, Drive-Ins and Dives famous Guinea Pie featuring White Garlic Sauce and Grandma Palmeri’s Meatballs.
Slinging Sin City’s best Chicken Wings, a few dozen devoured in minutes, Salad again proved popular with those seeking something lighter while Garlic Buns and housemade Brookies impregnated with Oreos taste great warm, cold or even two days later.
N/A: Making it blog policy to not ‘rate’ places based on catering alone there is a reason Naked City Pizza has been serving Sin City for over a decade, and so long as Christopher and Michael continue to work as hard as they always have there is little doubt that any order will delight a crowd whether at the Shop or delivered.
Churro Cookie – Housemade Vegan Dulce de Leche, Cinnamon-Sugar
Now serving Sin City for over three years it was on the strength of prior office lunches that The Coffee Class was called on to cater Tuesday, and just like last five times Kyle Cunningham’s concept showed off its ability to please diners of varying backgrounds, ages and preferences including allergies or intolerances.
Coordinated and delivered by Chef Beth Ryan-Small it was at Breakfast that an abundance of Pastries were arranged, Beth’s Vegan Pumpkin Poptart immediately commanding respect thanks to the fact that not one staff member realized it was free of Animal products yet still delicious.
Next taking a look at two seasonal selections, Scones forever reference-standard and this time jumbo-sized as Fruitcake’s ideal form, the Gingerbread Poptart comes naked or dressed with the “better” version depending on one’s preference for sweetness.
No Biscuits this time, instead a Vegan and Gluten-free Oreo Blackberry Poptart competing for stomach space with two Cookies, Hot Chocolate Peppermint is fine and dandy but simply not in the same league as Beth’s Triple Chocolate Chip or sensational “Churro” that upgrades the usual Snickerdoodle with Housemade Vegan Dulce de Leche.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, this lunch from The Coffee Class remains unequivocally successful from Ingredients and presentation to cost and timeliness – exactly as one would hope from what might just be the city’s best under-the-radar experience.
RECOMMENDED: Fruit Cake Scone, Gingerbread PopTart, Churro Cookie.
AVOID: N/A.
TIP: 6:30a-4p Monday through Friday, 6:30a-5p Saturday through Sunday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Young Coconut Pie – Young Coconut Meat, Custard, Coconut Streusel, Butter Crust
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 Sunday that nine items were procured for tasting, savories including Beef Caldereta in Puff Pastry rich and hearty while Ube Brulee Cinnamon Rolls are a roller-coaster of textures finishing fluffy juxtaposing creamy and crunchy.
Never actually gone from the local food scene, the rebranding of Yonaka and Purple Potato followed by a consulting gig at LAS, Chef DeCastro’s current lineup continues with Croissant-style Donuts, this day featuring a dozen varieties ranging from an Ube trio to “Gingerbread Coffee” piped with Custard beneath Cream and a Cookie.
Scaling back “Monster Cookies” to approximately 4” Ube Velvet features a crisp rim and molten center while the Coco Pandan Donut succeeds thanks to a good balance of sweet and savory also noted in a Salted Yema version.
Not about to miss Calamansi, though a special “Creme Brulee Layered Donut” provided strong competition, Ramir’s best item remains the lavish Young Coconut Pie with heterogeneous Custard and a layer of Streusel on top of an all-Butter Crust.
FIVE STARS: Unlikely to be stumbled upon inside Phoenix Plaza the success of Purple Potato Bakery will depend largely on word of mouth, and based on a handful of visits it is safe to say Chef Ramir Bolanos DeCastro’s Desserts are better than ever with no lack of creativity.
Brown Sugar Cream Cheese Layered Donut – Cinnamon Sugar, White Chocolate, Dulce de Leche
Named after a popular crop in the Philippines, and a favorite snack of Chef Ramir Bolanos DeCastro, Purple Potato unfortunately shut its doors in the middle of 2019, the closure after just 21 months largely a result of location rather than Food as the healthy Bowls and quick-casual Sandwiches were almost universally well-received.
Now three years older and wiser, COVID-19 having entirely reshaped an Off-Strip dining scene that Chef Ramir helped to initiate with Yonaka in early 2013, Purple Potato marches on as a bakery at 6370 W Flamingo Rd #20 featuring Donuts, Cookies, Ube-based treats and Filipino Pastries.
Previously offered for delivery or takeout only, but now brick and mortar with pre-orders available online, it was Friday that seventeen items were procured for tasting, Savories including Beef Caldereta in Puff Pastry rich and hearty while all-new Cinnamon Rolls or Monkey Bread crowned by Mango Jam are fluffy and splendid.
Never actually gone from the local food scene, the rebranding of Yonaka and Purple Potato followed by a consulting gig at LAS, Chef DeCastro’s current lineup continues with Croissant-style Donuts, this day featuring a dozen varieties ranging from an Ube trio to “Pumpkin Creme Brulee” piped with Custard beneath a shattering shell.
Not about to miss Calamansi nor Salted Yemma, though a special “Brown Sugar Cream Cheese Layered Donut” provided strong competition, Ramir’s best item remains the lavish Young Coconut Pie with textural Custard and a layer of Streusel on top.
FIVE STARS: Unlikely to be stumbled upon inside Phoenix Plaza the success of Purple Potato Bakery will depend largely on word of mouth, and based on a handful of visits it is safe to say Chef Ramir Bolanos DeCastro’s Desserts are better than ever with no lack of creativity.
Pumpkin Sundae – Mini Roasted Pumpkin & Spiced Pecan
NY Cheesecake, Sour Cherry Sorbet
Warm Valrhona Chocolate Cake, Vanilla Ice Cream
Market Apple Pie, Maple Pecan Ice Cream
Last visited in October, and twenty times prior including a yearly tradition kneecapped by the pandemic, it was alongside three others on Wednesday night that Jean Georges Steakhouse once again found the kitchen executing at a high level.
Led by Chef Griffin since 2015, including a renovation that upgraded décor and delivery of pristine Proteins and Produce, guests entering Jean Georges Steakhouse are greeted first at a podium before being led to spot-lit tables, the mood upscale but never stuffy while prices track similar to other like-Restaurants that feature far less creative cuisine.
Decorated in gold and buzzing with activity it was at a table near the back that carte blanche was deferred to Robert Phillips acting in Sean’s place, Wine and Cocktails quickly followed by buttery Loaves of Brioche and a complex plate of Endives shaved with Fruit.
Always inventive, Foie Gras with Granola and Figs predictably stunning, Soup served as a segue to Meats, Butternut Squash Soup with Whipped Parmesan lightening the load before signature Sea Bass plus portions of Soy Glazed Short Rib on the same plate.
Adding a few new specials, Bacon-wrapped Pork Chops just as good as F1 Wagyu Rib Cap and Ribeye cooked Medium Rare, no guest should leave Jean Georges without a taste of the city’s best Fried Chicken or seasonal sides such as November’s Glazed Carrots.
Refreshing the palate between bites with Mac, Vegetables and Potatoes in two forms Dessert featured a Pumpkin Sundae plus old favorites down the line, Chef Vongerichten’s Chocolate Cake served with tableside theatrics followed by Cheesecake plus exceptional Apple Pie.
FIVE STARS: Lots of people like to misappropriate terms like “farm-to-table” or “chef-driven” to differentiate their idea from others, but if one wants the very best of what Vegas has to offer there’s no finer place to trust the Chef than at Jean Georges Steakhouse at ARIA where Chef Griffin continues to create sides and starters every bit on par with the stunning selection of Meats.
RECOMMENDED: Foie Gras, F1 Wagyu Rib Cap, Soy Glazed Short Rib, Crunchy Organic Chicken, Bone Marrow, Bacon Wrapped Berkshire Pork Chop, Crunchy Potatoes, Cheesecake, Apple Pie.
AVOID: N/A
TIP: Online Menu is currently up-to-date.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Cold Bean Curd Noodles with Housemade Scallion Oil
Crab Yolk Xiao Long Bao
Traditional Shanghai Xiao Long Bao
House Fried Rice with Chinese Sausage
Steamed Vegan Dumplings
Steamed Mahi Mahi Dumplings
Shanghai Style Pork Ribs
Sheng Jian
Banana Nutella XLB
Still doing good business despite growing competition, with Shanghai Plaza now one of the most difficult places to find parking in town. it was as a party of four that diners sat down to once again enjoy an outstanding meal at ShangHai Taste.
Tucked inside Suite 104 of a two-story complex on the corner of Arville Street and Spring Mountain Road, a ground floor flagship since day one, 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 40 guests from 11:00am until 9:00pm seven-days-a-week it was with greetings from partner Joe Muscaglione that eleven items were received in the course of two hours, the majority old favorites but also one new Dessert.
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 good Tea plus housemade Noodles fans of Soup Dumplings, or XLB, will be happy to know ShangHai Taste’s set a high standard whether made with Pork or Crab.
Able to accommodate most dietary preferences, fried Soup Dumplings in two varieties desirable to all but vegans, those eschewing all Animal products will likely gravitate to Steamed Dumplings filled with Herbs, though far more interesting bites are found in the form of steamed Wheat Gluten Kao Fu amidst Mushrooms and Cold Bean Curd Noodles with Housemade Scallion Oil.
Built on family recipes handed down to Chef Li, his House Fried Rice with choice of Protein always a crowd-pleaser, Fish Dumplings taste wonderful with or without Soup while Stir-fried Noodles and Bone-in Pork Ribs made Shanghai-style are meaty yet tender.
FIVE STARS: Back in top form as the vaccine rolls out, and practicing social distancing with all the right protocols, Chef Jimmy Li and Joe Muscaglione continue to provide Chinatown’s best Shanghainese Cuisine in terms of cost, quality and customer service.
RECOMMENDED: Sheng Jian, Kao Fu, XLB, House Fried Fat Noodles, Shanghai Style Pork Ribs, Steamed Mahi Mahi Dumplings.
AVOID: N/A.
TIP: Open daily from 11:00am until 9:00pm. Call 702-570-6363 or hop on Yelp! to make reservations. No liquor license so Wine is BYO.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
From the bizarre mid-90’s website to its location in a Dive-Bar bathed in red Dino’s Tomato Pie almost seems like a joke, that is right up until one realizes that their claim of “The second-best pizzeria in Seattle” is a tongue in cheek way of putting it just below Delancey which just so happens to be owned by the same couple.
The brainchild of Brandon Pettit and Molly Wizenberg, their wood-fired Neapolitain Pizzas in Ballard among the best in America, Dino’s instead channels New Jersey in style from ordering at the counter to pebbled red glasses and attitude aplenty.
Sold by slices or whole Pies, round or Sicilian, it is after perusing perfunctory Greens and Knots that Food and Beverage come quick with a triangle of Pepperoni crisp yet foldable around two types of Mozzarella plus the sort of Red Sauce that attests to quality Ingredients.
$2 Tall Boys or $4 “Fancy Beer of the Day?” Why not, while The Kinks act as a soundtrack to Home Alone 2 on TV? All the better to enjoy alongside White Pie tinged in Garlic plus squares of “Mr. Pink” that emerges from a brick oven slightly under an inch, light and bubbly with spots of caramelization.
Although Canada is better known for Butter Tarts the cultural mix of Vancouver makes Egg Custard more common, and at Marui Bakery inside the London Drugs complex on Kingsway warm Dan Tat for $1 are absolutely flawless from the flaky buttered Pastry to their pale yellow Filling.
Family owned for over a decade, the shop itself nothing to look at but everything made on-site and service friendly enough, it is alongside the semi-sweet Custard that Marui sells Buns and Cakes, the former each soft and fluffy inside their packaging with Coconut and Red Bean for $2.25 each both highlights.
Begun at the end of 2019 in Chinatown, a minimalist space slowed by the pandemic, Mello has now expanded to a second Arbutus location while still maintaining the same quality and creativity that made them a household name with Donut lovers.
Known for Brioche-style Donuts made on-site daily, each filled with housemade Creams or Custards that change seasonally, it is from 9am until 7pm that customers will find slowly-slimming selection such that pre-orders or early arrival are highly recommended.
An elaborate two-day process, proofing yielding a fluffy crumb beneath an exterior that is just a bit greasy, specials on this day included a crunch-coated Berliner filled with Cereal Milk Cream and the indelible “London Fog Donut” that tastes like Earl Grey Tea and perfumes every bit of the palate.
Also serving Cookies, Barista beverages and Old Fashioned rings, the latter nothing to write home about and more expensive than filled Brioche, Salted Caramel rounded things out in the absence of Butterscotch but performed its role admirably thanks to a silky consistency and just enough salinity.
Vanilla Cake Donut with Vanilla Icing and Sprinkles
Double Chocolate Cake Donut with Chocolate Frosting
Sugar Raised Yeast Donut
Cinnamon Vanilla Cake Donut
Serving Vancouver since 1979 Lee’s Donuts is nothing less than iconic, a tiny stall in the Granville Island Public Market open from 9am to 6pm daily with a queue almost universally present.
Still family owned, the head baker and operations managers both involved for over 35 yeaars, Lee’s options lean classic with Cake, Yeast and filled – a daily-special Raspberry Fritter very special indeed with shiny Glaze plus Fruit in the middle and in the Dough.
Only trying one Yeast Ring, fluffy but a bit tightly formed, Cake for $2.50 each are exemplary whether topped in Vanilla, Maple, Strawberry or infused with Cocoa beneath rich Chocolate Frosting.
Double Chocolate Cake Donut with Chocolate Frosting
Crumb Cake Donut
Serving Vancouver since 1987, twenty-four hours a day at the current location for the past fifteen years, Duffin’s Donuts looks like a stoner’s fever-dream complete with Fritters, Crullers, Sub Sandwiches, Tortas and even Fried Chicken.
The life’s work of Tony Chhuon and Paula Sim, Cambodian refugees much like the story of SoCal’s “Doughnut King,” it is once inside the Cash-only space that the hodgepodge unfolds, the fact that all the Pastries likely come a pre-mix not relevant to most but worth noting since Fritters lack Fruit and Maple Frosting has an artificial aftertaste.
Not particularly friendly either, a visible eye-roll when requesting Fries at 8:00am, Duffin’s Cruller is oily rather than eggy while Cake Rings perform only a bit better.
Now toqued by Chef Wesley Young PiDGiN looks at the melting pot that makes Vancouver tick, its Gastown location adding some grittiness to a minimalist dining room filled with a mostly young clientele served by a friendly and professional staff.
Self-described as Asian-French fusion built on a backbone of Pacific Northwest Ingredients, all of that boiling down to a globally-inspired Gastropub with good Cocktails, prices and portions make sharing a good choice and none but Vegetarians should skip addictive Beef Tendon Chicharrons dusted in Gochugaru Citrus Spice.
All dim-lighting and wood banquettes beneath soft music, a daily special of Bison Tartare with Umeboshi eaten like a Handroll alongside Tequila with Watermelon and an Egg Flip, Chicken Wings get dialed up by Gochujung that is even better utilized in “Korean Rice Cake Bolognese” that cleverly riffs on Gnocchi.
Not about to forget a Rice Bowl, Pork Belly over Foie Gras the lady’s choice, Dessert consists of Chocolate Cake with Berries and Cream plus a more inspired trio of mouth-numbing Donuts ready to be dipped in Salted Caramel fortified by Miso.
Peking Duck, Crepes, Hoisin Sauce, Scallions, Cucumbers, Brown Sugar
The recent recipient of a Michelin star Quan Ju De is an established brand out of Beijing, the original Restaurant established in 1864 famous for not only its signature Peking Duck but an opulent setting and excellent customer service.
Located downtown at 12th and Cambie, a modern dining room accented in gold opened just prior to pandemic closures, guests are welcomed for both lunch and dinner with bargains offered early and evenings dominated by expense-account additions such as Bird’s Nest, Sea Cucumber and a $588 Tasting Menu.
Decorating tables with gold-dipped roses while servers circulate regularly, formal but never stuffy, Appetizers consist of Dim Sum, Salad and Soup with “Longevity Peach Buns” packing pureed Red Beans while Spicy Seafood Leek Pancakes live up to their billing with delicate texture supporting big flavors.
Not a spot for shortcuts, Noodles made on-site tender with a bit of stretch, rare is the table that does not order Quan Ju De’s signature Fowl with Skin that crackles atop juicy Meat and for fans of Rice Porridge the Congee made from Duck Bones is also a treat.
Served out of a crowded commissary kitchen on 5th Avenue La Bise Bakery features the skills of Nicole Scriabin, a former Creative Manager at Food Network UK who only began baking when she returned to Vancouver to assist an elderly family member.
Ordered via instagram and obtained by ringing a doorbell, Scriabin herself affable on Friday at 11:00am, La Bise specializes in hand-rolled Donuts and Canele de Bordeaux, each offered with housemade Cream, Curd, Preserves or Compote.
Truly a passion project, the “do one thing and do it well” ethos evident on visual examination, Donuts feature Brioche fried at high temperature to create a yielding golden exterior over springy insides while Caneles crack to yield mellow Custard with slight bitterness akin to the very best in France.
Perhaps not an ideal spot for purists, though a “Traditional” Canele and Cinnamon Sugar Donut are available daily, La Bise ups the ante by way of everything from Sour Cherries to Cookie Butter, though the very best bites come from delicate Pistachio Cream and award-winning Salted Caramel.
