Serving Long Beach since 2017, the former owners of Siem Reap Restaurant taking over a previous shop at the corner of 7th Street and Redondo Avenue, Knead Donuts & Tea is said to make some of the best fried Dough south of Los Angeles despite its unremarkable exterior.
Owned by the father-daughter team of Huey and Amy Behuynh, the elder on-site greeting guests Saturday morning, guests can expect a warm welcome from masked staff who are happy to explain a diverse selection of choices ranging from simple Yeast rings to Croissant Donuts tallying more than $5.
Selling six for $26 while Huey happily suggests a dozen to get one free, prices not dissimilar from Sidecar or Blue Star, first bites of Knead’s Fritter suggest serious issues as each bite seeped with oil, the Cruller sliced around Whip expectedly a lot lighter though in terms of flavor losing any sense of egginess to the Cream.
Hoping for better from “Kronuts,” the lamination on point but raw Granny Smith’s and near-liquid Caramel creating a sloppy bite as Apples ejected on all sides, Guava-Cheese thankfully fared better though the $5 cost for something no better than Randy’s or Spudnuts should be noted.
Better to be simple, a $5 Old Fashioned with Caramel and Sea Salt exactly as one would hope, Knead’s Blueberry Donut is admittedly a work of art thanks to lots of Fruit and unexpected lightness in the crumb plus natural tasting Glaze on top.
Family owned and operated since 1965 Jongewaard’s Bake n’ Broil is as close as it gets to “iconic” in Long Beach, many of Carol Jongewaard’s recipes even now in use across a menu featuring Comfort Food still sold at a reasonable price.
Brought to Atlantic Avenue by Carol and husband Roger, their children still in charge and Restaurant staff partially unchanged for three decades, guests arriving at Bake n’ Broil begin by putting their names on a waitlist, tables available within twenty minutes for most while others whiz in and out for Pastries available at the counter.
Open from 8:00am until 3:00pm daily, most of the savories unavailable until 11:00am, Coffee should be a pass for all but those willing to tolerate acrid drip while menu-advertised Skim Milk was apparently unavailable at 8:45 on a Saturday.
Known primarily as a Bakery, specials joining the daily offerings based on season, it was after a quick stop in the Microwave that two Muffins and a Cinnamon Roll were delivered, each with a ball of chilled Butter that proves necessary for moistening both of the former and all but the center of a glazed spiral.
Less sweet than usual across Carrot Cake as well as Pecan Pie, though in the case of the latter an inspired choice that ranks amongst the best of its kind, Quiche falls short due to insipid Crust plus a laughable side of flavorless Fruit while “Banana Walnut Pancakes” incorporate neither into the Batter and tries to sell Artificial Maple Syrup as acceptable by placing alongside a mountain of Whip.
Apple Crostata – Toasted Spelt and Sage Crust, Salted Whip
Considered to be one of Los Angeles’ quintessential Restaurants since 2017 Rossoblu has managed to succeed despite a humble backstory, Chef Steve Samson’s childhood summers in Bologna combining with his love of Southern California in an industrial Dining Room with service that is casual yet thoroughly charming.
Currently with a covered outdoor patio during mask mandates, vaccine-cards checked before being offered a table between large murals and a golden bar, Rossoblu immediately feels high end despite modest pricing that extends from Wine to Food including everything from handmade Pasta to Samson’s “Superfine Pizza.”
An homage of sorts to Emilia-Romagna, the menu well-edited and prone to change, decisions do not come easy in terms of how to order, though Valbruna’s Eggplant proves worthy of its signature status as gently cooked slices dance amidst what might otherwise be a very competent Caprese.
Lower in terms of volume than other LA eateries though music turns up as sun goes down, the Rossoblu Bread Basket is adequate albeit a bit pricey with Anchovy Butter outpacing the other two Condiments and slices better saved for scarpetta of Sauces such as Bechamel brightened by Citrus atop Baked Fazzoetti.
Dedicating a section of the menu “en Brodo,” mixed Pork inside Tortellini better than most in Italy thanks to Broth that is clean and clear, Pizza here eats far better than from the Superfine window as crust forms a robust cornicione around bright Sauce, mixed Onions, Smoked Mozz, Mushrooms and Garlic.
A mix of local and imported ingredients, “Olimpia’s Tagliatelle” standing out thanks to al dente ribbons and just enough Bolognese made from whole animals butchered downstairs plus “dry-aged Beef Fat,” be sure not to overlook thicker Maltagliati as a canvas to Pioppini Mushrooms, Saba and bitter Greens.
Keeping Dessert simple, no fancy plating for the #gram, Rossoblu’s Apple Crostata falls short of others as a result of Apples too firm and room-temperature service while Olive Oil Cake with a sugared top is toothsome yet delicate and good on its own, but better dragged through creamy Ricotta.
Serving USC students and locals since 1992 Spudnuts Donuts at 3001 South Figueroa Street has continued to operate throughout the pandemic, and now back to 24/7 hours the shop was predictably found well-stocked around 4:00pm on Friday.
Still following mask mandates but accepting Credit or Debit for touch-free safety, it was in exchange for $15 that six Pastries were received, the Potato Flour base created by Al and Bob Pelton in 1946 largely unchanged as base to an airy raised ring topped with miniature Chocolate Chips and white Frosting.
Also serving Ice Cream, Milk Tea and Sandwiches, all forgotten in the face of a respectable “Cronut” with easily-separating layers, Spudnuts’ Old Fashioned achieves excellent results from surface to center while the Maple frosted Tiger Tail is fluffy but a bit too artificial in its flavoring.
Back on track with a Fritter, lots of Fruit and not much oil, it is in a warm Cinnamon Roll that notes of Yeast were most notable, the spiral awash with spices and sweetness suggesting precisely why Spudnuts’ mix is popular from Vietnam to Alberta.
Still featuring recipes from the late Chris Herrin it was via delivery that three Pastries were received from Farmstead on Friday, the former owner of Bread & Butter with experience at Bouchon predictably leaving behind a legacy of excellence despite the fact that St. George feels the need to explain a local European style bakery is “also known as a patisserie.”
Offering Breakfast and Lunch, from Pizza to Salad, it is under the leadership of Li Hsun Sun and Chris Connors that Farmstead marches on, the laminated Pastries from Brittany delicious albeit a bit condensed as though baked in Muffin pans while a seasonal Donut baked around Citrus Cream was stunning in terms of both texture and taste.
Mini Cannoli – Ricotta, Confectioner’s Sugar, Chocolate Chips
Serving Las Vegas for over forty years one might well assume Metro Pizza has the delivery game down to a science, and even now with more competition than ever John Arena and Sam Facchini’s Pizzeria remains irreproachable in terms of customer service and quality.
Featuring locations North, South, East and West, with another soon to come at the Convention Center, it was minutes prior to 11:30am that delivery arrived porting Food, utensils, plates and condiments, each carefully packaged such that Salad was chilled with everything else piping-hot.
Suitable for almost any budget, it was focused on old favorites that ten Pies plus Salad and Dessert were received for under $15 per guest, the all-inclusive cost yielding enough for all plus an assortment of leftovers.
Now the 22nd time delivering to this office, in addition to myriad visits to locations on Decatur, Horizon Ridge or Sky Pointe, it was beginning with Salad that many once again praised Metro’s duo of housemade Dressings, though those more concerned with eating while Food was still temperature appropriate predictably went straight for familiar Pepperoni or the “Zamboni” Pizza complete with two Meats, Roasted Peppers and a generous drizzle of Mike’s Hot Honey.
Moving next to Old New York, a classic trio on voluptuous Crust, several staff took a chance on Metro’s “Spring Street” while “The Gotham” beneath Supreme styling stood no chance as crispy triangular Slices were quickly devoured.
Onward to the “Pantheon” with Chicken and Goat Cheese, followed by a “Triple Play” of Sausage on crispy rectangles, the cold-fermented 86th Street remains defiantly light despite its thickness even after traveling ten miles while “Skyline” offers a weighty wedge placing Meat, Veggies and Mozzarella between two layers of golden Crust.
Not forgetting Meatballs, the combination of Pork and Beef with almost no binder sandwiched between fresh-baked Garlic Buns, Dessert comprised two dozen filled-to-order Cannoli effortlessly pairing creamy sweetened Cheese to Chocolate Chips in a crunchy golden Shell.
N/A: Making it blog policy to not ‘rate’ places based on catering alone there is a reason John and Sam have been successfully serving Las Vegas for so long, a good part of it skill and doing things the right way, but also by focusing on the customer to deliver on their promises no matter how big or small the budget.
RECOMMENDED: 86th Street Square Pie, Zamboni, Spring Street, Triple Play, Chopped Salad, Meatball Sliders.
AVOID: N/A.
TIP: Catering Menu Available here – www.metropizza.com/catering/ and contact metro_catering@embarqmail.com or 702-256-3719 to order.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Last visited long before COVID-19 altered the face of dining worldwide it was amidst a packed house that Esther’s Kitchen put on a show Wednesday evening, James Trees’ first Las Vegas Restaurant now firmly entrenched as a local icon and in many ways the catalyst to Main Street’s ongoing rejuvenation.
A smash hit from the start, 1130 South Casino Center Boulevard now a destination for locals and tourists alike, it was around 6:00pm that the space was found bustling, seats in the corner providing full views of the room and kitchen where Chef Trees and Stephen Lee took turns manning the pass.
Still offering great service, more refined than previously but without an ounce of pretense, it was after declining Cocktails that plates began to roll out slowly, Dylan Jobsz Sourdough “with all the things” a meal unto itself with highlights including funky Cambozola, intense Liver Mousse, house spicy Salami and Beans made creamier by Pork Fat.
Happy to see Esther’s Classics offered alongside seasonal items, Winter Squash Salad touching each part of the palate from bitter to sweet, Esther’s Duck Crespelle sells Confit in balance with Fungus and Cheese inside a dainty Crepe while Beef Cheek Arancini upgrade the usual Rice Ball while remaining light and virtually oilless.
Making no choice easy in terms of Pasta, the majority made on-site and several subject to change, Tagliatelle arrives perfect al dente beneath deeply flavored Lamb Shank Ragu while Mafaldine Nero does an impressive job in balancing naturally sweet Lobster with Fennel and Citrus atop a hint of Truffles.
More impressive with Tortellini, each stuffed sheet bursting to the tooth amidst ground Pork and Broccoli, Trees’ Ricotta Gnudi remains defiantly gorgeous with its “New Nordic” look while Vegan Risotto will fool even purists thanks to myriad textures such that no two bites are alike.
Rarely sold on Secondi in Italian Restaurants, but happy to make an exception for tender Goat atop Polenta with Oranges and Fennel, Calabrian Octopus Stew also outperformed high expectations thanks to tender Cephalopod set against Sausage-filled Pasta and cooking liquid imbued with Greens that ends up tasting a bit like Cioppino with more complexity.
Not neglecting the Lardo Toast brushed with Chiles, every bit used to sop up residual Broth, Dessert consists of Esther’s forever refining Butterscotch Budino plus an airy Crepe Cake and Nona-style Pine Nut Tart that wouldn’t be complete without a glass of Amaro.
FIVE STARS: While region and style obviously enters any conversation regarding “best Italian,” the experienced diner will quickly realize simply say that there aren’t many spots anywhere creating food as comforting yet creative as the team at Esther’s Kitchen under that umbrella. Call it modern, call it Cal-Italian or just call it one of Vegas’ best restaurants regardless of genre.
RECOMMENDED: Duck Crespelle, Tortellini, Ricotta Gnudi, Mushroom Risotto, Jimenez Farms Goat, Calabrian Octopus Stew, Pine Nut Tart, Butterscotch Budino, All the things – Literally and figuratively.
AVOID: N/A.
TIP: Parking in the Art’s District is a mess due to construction. Arrive early and check Main Street.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Now inhabiting the block south of Spring Mountain Road on Fort Apache since just before Memorial Day 2019, it was based on the strength of eight prior catering gigs that #supportlocal lunch was ordered from Cubanidad 1885, e-mails answered in a timely manner making catering for twenty-five simple while the portions that arrived were bountiful.
Dubbed “the Ybor Original,” locations in Tampa Bay as well as Miami highly regarded for the Cuisine of Chef Dennis Martinez Miranda, it was by one of the Restaurant’s own staff that several trays were delivered at a cost of $25, opting to skip Uber Eats and DoorDash saving Cubanidad 1885 upwards of $100 in fees.
Packing everything in temperature-controlled containers, it was with goods unpacked that staff explored flavors novel yet familiar, several Hispanics quick to praise Empanadas packed with a variety of Filings such as Beef with Plantains or Minced Ham and Cheese.
A locally-owned import, Chef Miranda’s Cuban upbringing and professional training in Venezuela followed by Miami yielding products with big flavors as well as proper technique, it is great fortune for fans of Brandade, Baccala or even “Fish Sticks” that Cubanidad’s Coquettes match the quality of those seen throughout southern Florida, the fried Plantains equally oil-free with just a touch of Salt while Maduros are tender and sweet.
Opting for roast Chicken and aromatic Rice once more, and happy to tuck-into Chicken Croquettes, it was alongside these that one Cuban employee deemed Cubanidad 1885’s Medianoche “as good as back home,” the housemade Bread standing up nicely to Smoked Ham, Roasted Pork, Swiss Cheese and Mustard Sauce.
Not about to skip Dessert, Pastelitos in two flavors eat light, flakey and better than those at any local Panaderia thanks to Butter-laminated Pastry nearly bursting with Coconut Jam or Guava Jam and Cream Cheese.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Cubanidad puts on a very impressive display in terms of customer service and preparedness while the product served far outperforms the modest price point.
RECOMMENDED: Cod Fish Croquette, Tostones, Maduros, Ham and Cheese Empanada, Ropa Vieja and Plantain Empanada, Medianoche Sandwich, Guava and Cheese Pastelitio.
AVOID: Catering Orders come without serving utensils, a small detail but something to keep in mind.
TIP: Online Ordering available through all the usual suspects, but calling or e-mailing directly saves the Restaurant a lot of money and comes with free delivery within 5 miles for orders over $25.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Family owned at 2333 North Jones Boulevard Carnitas Don Claudio has been making a name for itself with Queso Birria since summer 2020, but this Valentine’s Day the shop run by four sisters opened special on Monday to tantalize guests with heart-shaped Pan Dulce and Desserts.
Focused on the Food of Michoacan, their eponymous Pork and weekend Menudo frequently mentioned by fans, rest assured that Sweets are also expertly made whether the lighter than average Concha or dense, moist and Cocoa-rich base beneath Caramel-soaked Flan.
New York Cheesecake with Cherry Compote and Graham Cracker Crust
Caramel Pecan Cinnamon Roll
Chocolate Brownie Caramel Cheesecake with Oreo Crust
Boston Cream Baked Donut
Baked Donut with Custard Filling and Maple Frosting
Founded in Humboldt County California, there is a good chance Food Network fans first heard about Humboldt Sweets on Guy Fieri’s Diners, Drive-ins and Dives, but since late-2019 the Bakery owned by Tammy and Tony Pichulo has called Henderson home after re-opening its doors inside Coronado Canyons Center at the corner of Green Valley and Horizon Ridge Parkway.
Family-owned and operated, Tammy responsible for the recipes with daughter Hannah frequently offering a helping hand, Humboldt Sweets currently operates from 8:00am until 3:00pm Thursday through Sunday, though early arrival is recommended as more popular items tend to sell out quickly.
Already baking well before sunrise, better-than-average Ingredients and plus-size portions commanding prices that run a bit higher than other like-concepts, small batches combine with classic technique to yield several-dozen choices that change daily, though the now-famous Cinnamon Roll and Caramel Pecan cousin are universally present and worth every cent/calorie thanks to soft spirals sopping with Butter plus or minus Frosting.
Relocated to the Las Vegas suburb as it is Tony’s hometown, and making quick fans of locals with everything from Quiche to Candy, additional treats include baked “Donuts” loaded with Custard and creamy Cheesecake in either classic New York Style or blended with Chocolate.
Not a place to count calories, but well-suited for families or friends looking to share something sweet, consider it fortunate if Tammy’s Banana Cake is still available after 10:00am, and speaking of Cake, do not pass on what may just be the Valley’s best Carrot version thanks to bold spices and plenty of Walnuts beneath a thin layer of sweet yet tangy Cream Cheese.
FOUR AND A HALF STARS: Still operating just four days a week, folks in Las Vegas proper will need to make a special effort to visit Humboldt Sweets, though based on these seven items (and others prior) the time, cost and calories are justified.
RECOMMENDED: Carrot Cake, Caramel Pecan Cinnamon Roll, Banana Cake, Baked Donut with Custard Filling and Maple Frosting.
AVOID: N/A
TIP: Follow @humboldt.sweets on social for specials and updates.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Maple Ol’ Fashioned – Old Fashion Doughnut, Maple Frosting
Blue Rainbow Ring – Vanilla Cake, Blue Frosting, Rainbow Sprinkles
Occupying 9435 West Tropicana Avenue inside Crossroads Plaza Shopping Center, and now officially 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 indulgence commenced Friday morning.
More and more social-media savvy over the years this visit entailed more than 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 spots like Real Donuts or Ronald’s.
Fully committed to clever nomenclature, Roberto Armanino’s Bavarian rebranded “Vegas Cream” with its Custard center a mellow foil to notes of Yeast and thick Chocolate Frosting, “The Blow Torch” strikes a similar chord but does so by referencing Crème Brulee with a crackling Sugar top.
Continuing with former “Doughnut of the Month” The Big Somoan, a Girl Scouts Cookie improved by fried Dough, those seeking something less rich will find just as much toasted Coconut atop “Feelin’ Toasty” while “Raspberry Squeeze” remains an underrated must thanks to Housemade Raspberry Jam Filling.
FOUR AND A HALF STARS: A fan of the staff and fried Dough at Pinkbox for nearly nine years there remains no place better for Ol’ Fashioned and artisan choices, but as prices have inched upwards the value for more basic forms of Bars or Raised Donuts has diminished even as creativity has flourished.
RECOMMENDED: Maple Ol’ Fashioned, Raspberry Squeeze, The Big Samoan, Feelin’ Toasty.
AVOID: N/A.
TIP: Open 24/7
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Tucked inside Suite 104 of 4266 Spring Mountain Road, it was via contacting ShangHai Taste directly that catering was coordinated on Monday, GM Joe Muscaglione arriving at 11:30am-sharp with seven items portioned large enough for sharing.
Still the top destination in Shanghai Plaza at the corner of Arville Street, family recipes handed down to Chef Jimmy Li comprising a concise menu of scratch-made plates, it was with all items carefully-packed and temperature appropriate that most got started with Fried Rice, a bit of tooth welcomed amidst Sausage, Egg and Soy while Sweet & Sour Pork Ribs remain a surprising staff-favorite thanks to tender Flesh easily stripped from the Bone.
Now the tenth time delivered, though Jimmy’s years at 3 Villages, 1900 Asian Cuisine and Niu Gu will find many locals familiar with his authentic brand of cooking, fans of Soup Dumplings, or XLB, will be happy to know ShangHai Taste’s set a high standard, and whether one prefers Pork, Beef, Shrimp, Crab or even Gluten Free the textures and flavors are great, as too are the fried version entitled Sheng Jian with Sesame Seeds.
Again impressing with House Fried Fat Noodles, each strand slick and slightly chewy tossed with Steak, Stir-fried Rice Cakes traditionally known as Chao Nian Gao remain a personal favorite thanks to sticky-soft pillows with Salt and a bit of sweetness.
Only offering one Dessert, not “American” by any stretch, remaining stomach capacity saw Red Bean Dumplings skipped this time while guests with a sense of adventure enjoyed steamed Wheat Gluten Kao Fu with Mushrooms, fermented Soy and Ginger.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Chef Jimmy Li and Joe Muscaglione have created something truly special inside Shanghai Plaza, and those seeking Las Vegas’ best Shanghainese Cuisine will find no better than Shanghai Taste when accounting for cost, quality and customer service.
RECOMMENDED: Sheng Jian, Shanghai Fried Rice Cake, House Fried Fat Noodles, Old Fashion Shanghai Style Sweet & Sour Pork Ribs, Scallion Pancakes, Kao Fu.
AVOID: N/A.
TIP: Open daily from 11:00am until 9:00pm. Call 702-570-6363 or hop on Yelp! to make reservations.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Already celebrating three years serving Las Vegas, with a second location in Glendale, Big Chicken navigated its way through the pandemic thanks to leadership including General Manager Trisha Durham and Chef Matt Piekarski who each assisted with a memorable lunch on Monday.
Still surprising fans as well as skeptics with Food far better than the typical “celebrity” Restaurant, Shaquille O’Neal’s involvement seeing talented locals tapped from the start, it was via ezCater that delivery was seamlessly coordinated at a budget well-within guidelines and timely delivery.
Using sturdy exterior packaging to protect product freshness, several boxes arriving temperature appropriate from 4480 Paradise Road, it was not long before staff dug in finding Sandwiches perfectly textured thanks to vertical presentations that keep seasoned Poultry crunchy and Buns fluffy.
Opting for one Sandwich Package plus fifty Strips, the former offering 30 Sandwiches, Fries and two Cookies, it was with Lucille’s Mac n’ Cheese that many attendees opted to start, the creamy-crunchy combo a big hit while Tenders also disappeared fast dipped in dueling Sauces.
Moving next to Big Chicken’s eponymous item, the Breasts from Naked Truth brined and cooked crisp with plenty of moisture locked beneath well-spiced Breading, it was with some added to Salads and others used simply as Dippers than Tenders were gone quick while the Bird on Brioche saw Nashville-inspired Uncle Jerome earn high marks in a market quickly becoming over-saturated.
Creating additional fans by way of BC Fries, the thin and crispy Spuds eating more like seasoned Chips than actual French Fries and thus traveling well without sog, The Big Aristotle Sandwich also earns high marks thanks to melted Muenster Cheese, battered Fried Onions, Bacon, and smoky BBQ Sauce.
Not forgetting Uncle Jerome, Breasts from Naked Truth brined and cooked crisp with plenty of moisture locked beneath spicy Breading, it was with amusement that many posed for pictures with a Big Cookie before finally dividing and devouring, the Dough from Crumb Fairy Bakery in Van Nuys California chewy from edge-to-edge with Organic Dark Chocolate helping to keep sweetness in check.
N/A: Making it blog policy to not ‘rate’ places based on catering alone there is no doubt that Chefs Matt Piekarski and Silverman have created something far better than expected at Big Chicken, and whether enjoyed on-site or at the Office the product outperforms the competition at a fair price considering Ingredient quality.
RECOMMENDED: Uncle Jerome, Big Aristotle, Chicken Strips, Shaq Sauce, BC Fries, Lucille’s Mac n’ Cheese.
AVOID: N/A.
TIP: Open 11a through 10pm daily.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
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 flavors.
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 six-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 Reese’s Peanut Butter, the addition of Cups plus Pieces to Mrs. Mesa-Glennon ‘s Batter proves predictably delicious while Oatmeal Raisin 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 Macadamia Nuts, mellow but masterful, Craisins also work well adjacent to Cocoa Butter while Chocolate Chip Cookie Company’s version of a Snickerdoodle lives up to its title of “Cinnamon and Sugar Cookie” thanks to a granulated top plus plenty of Butter making each mouthful sugary and moist.
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.
RECOMMENDED: Toffee Chocolate Chip Cookie, Cinnamon and Sugar Cookie, Oatmeal Raisin Cookie, White Chocolate Macadamia Nut Cookie, Banana Walnut Cookie, Cranberry White Chocolate Cookie.
AVOID: N/A.
TIP: Currently open 10:00am to 6:00pm daily and taking orders 24/7 via the website. Available via delivery with GrubHub.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Pineapple Upside Down Buckle – Tart Cherry, Gose Gastrique
Bourbon Fudge Brownie – Brown Butter Bacon Ice Cream
Glazed Donut Bread Pudding – Three Rum Caramel, Vanilla Crème Anglaise
Fortunate to have tasted every new plate at Carson Kitchen since summer of 2015, Chefs Harwell, Simon and team forever rethinking even longtime best-sellers, it was to cap a weekend full of All-Stars that three guests sat down Saturday evening to enjoy a meal of long-time favorites and newcomers.
Still DTLV’s best Restaurant since its inception, a team of talented servers providing faultless service with the utmost attention to guest safety, it was under the watchful eye of GM Ethan Asch that twelve plates arrived in rounds, indelible Chicken Skins always the first thing ordered and equally enjoyable today as in 2014.
Continuing with hearty Clam Chowder that Scott Simon describes as “Chicago-style,” Hot Sausage bridging Manhattan and New England, Tempura Green Beans remain crave-worthy thanks to crisp coating ready to support Pepper Jelly Spread while “Devil’s” Eggs use Pork and Caviar to elevate each bite.
Smart to add the Beets, currently masquerading as Tartare brightened by Lemon and Goat Cheese, Foie Butter & Jelly sees Harwell once again make an exotic ingredient accessible to all while Pork Meatloaf arrives bargain-priced for the portion with is expected decadence countered by Molasses.
Always happy to split a Flatbread, mainstay Pepp on Pepp pairing Cup n’ Char to Pepperoncini atop a darkened Crust, Secret Sunday continues to deliver what Chick-fil-A never has alongside a complimentary cup of Tots.
Never less than “one of each” at Dessert, Las Vegas’ best Brownie and Donut Bread Pudding previously discussed at length, Pineapple Upside Down Buckle delivers the goods without flexing for the #gram and shows that real Restaurants care much more about taste and texture than how many “likes” an influencer gets.
FIVE STARS: Innovative since opening, Carson Kitchen’s excellence has seemingly become so expected that locals are prone to overlook it, but with the current menu as good as ever Cory Harwell, Scott Simon, David English, Rachel Tate and Ethan Asch continue to run Downtown Las Vegas’ most important Restaurant.
TIP: Full Menu 11:30 to 10pm Mon-Thu and till 11pm Friday as well as Saturday. Brunch is offered 11:00am until 4:00pm on Sundays, with the whole menu also available then and up to closing.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Opened in July 2019 with a promise of single origin Beans and extraordinary service The Coffee Class has found its second gear, record numbers on the regular and upcoming expansion attesting to the quality of Kyle Cunningham’s concept.
A passion project for the local real estate professional, who can frequently be found on-site educating staff and greeting customers, it is in consultation with Chef Beth Ryan-Small that the cozy yet upscale space seeks to give guests an all-day experience, the menu focused mostly on Breakfast items but also featuring everything from Quiche and Panini to Desserts and several items mindful of guests’ dietary preferences.
Sleek and light in terms of decor, with a covered outdoor patio up front and outdoor private dining space in back, it was around 12:30am that The Coffee Class was found with all seats occupied, its Pastry case full of temptation while a digital display suggests choices both savory and sweet.
Fluid in terms of service, friendly Baristas behind high-end machinery charged with a variety of tasks ranging from Pour-Over and Espresso to Tea service, it was after a brief wait that “The Hot Chocolate Experience” was presented, smooth Cocoa amenable to augmentation via both Dark Chocolate Shavings and airy Whipped Cream.
Taking a seat after ordering it was not long before a Pastry Board arrived, two styles of Poptart virtually indistinguishable in terms of texture even though one is Vegan and Gluten Free while the same can be said of Cookies including Beth’s Espresso-infused Chocolate Chip round.
Not about to pass up Biscuits, reference-standard Buttermilk layers ready to soak up housemade Butter and Jam, those eschewing Animal-products will be happy to know The Coffee Class also offers a Vegan version that would go well with the Caesar featuring bold Garlic Croutons and a flavor indistinguishable from the real deal.
Continuing on with Sandwiches, a half-dozen pressed-Paninis still highlighted by Ham & Fig, fans of Grilled Cheese will find it tough to name a better version than The Coffee Class’ Gruyere on crispy Sourdough ready to be plunged into creamy Tomato Soup.
Happy to find Chef Ryan-Small’s Scones still Las Vegas’ best, her Vegan Churro Cookie no less praiseworthy, savory Pastries currently consist of a flaky Chicken Puff brightened by Veggies plus a Spinach & Mushroom Tart teaming with Herbs.
FIVE STARS: Now serving Las Vegas for over two years at 8878 South Eastern Avenue, and soon to expand, The Coffee Class continues to pair well-sourced Beans with a menu from Chef Beth Ryan-Small for one of the city’s best under-the-radar experiences.
RECOMMENDED: Housemade Biscuits, Cinnamon Churro Cookie, White Chocolate Raspberry Scone, Ham & Fig Panini, Gruyere Grilled Cheese Panini.
AVOID: Late arrivals are likely to miss out on some of the good stuff, as Baked Goods are made in small batches to assure freshness.
TIP: 6:30a-4:00p weekdays and until 5pm on weekends with online delivery facilitated by Grubhub and Yelp!
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
BBQ Pork Bao Buns – Sweet Soy, Chilis, Shiitake Mushrooms
Szechuan Beef Bao Buns – Angus Beef, Szechuan Peppers, Scallions
Royale with Cheese Bao Buns – Angus Beef, Cheese, Pickles, Onions, Special Sauce
Nutella Bao Buns
Previously discussing Chef Marrone’s background here, time with Tao Group unequivocally involved in Asian Cuisine capable of satisfying both discerning diners and folks that typically gravitate to Panda Express, it was on-time Wednesday that a Graffiti Bao employee arrived with everything necessary, professionalism and safety never in question.
Opting for old favorites from a menu that offers far more diversity than its brevity suggests, the Graffiti Burger was predictably the first stop for many, and although the tender Meat and fresh Toppings were highly praised Graffiti Bao’s Chicken Fried Rice remains a fan-favorite thanks to toasted Chiles and bits of fried Skin on top.
Onward to Green Beans slicked with Honey, the quality of Graffiti Bao’s sourcing shows well from Protein to Produce, five styles of the Restaurant’s eponymous Buns satisfying diners on this day with the BBQ Pork a favorite for many but the Pulp Fiction referencing Royale with Cheese also pretty tough not to enjoy.
Neglecting White Rice to save stomach capacity for better things, at least three whole Scallion Pancakes devoured over the course of an hour, Marrone’s Braised Short Ribs with folded Bao saw two trays emptied nearly as quickly.
Rounding out the allotment with Crispy Wings and Spring Rolls, the latter often overlooked but amongst the best of their kind thanks to an oilless exterior housing plenty of meat and flavor, it was with plenty of Leftovers packed that staff was sated and already looking forward to the next time Graffiti Bao is ordered.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Graffiti Bao sets a very high standard in terms of customer service, while every Item across 22 orders has been nicely presented, displaying “Fusion” without being compromised and appealing to a broad range of diners.
RECOMMENDED: Scallion Pancakes, Royale with Cheese Bao Buns, BBQ Pork Bao Buns, Chicken Egg Fried Rice, Braised Short Ribs, Sticky Green Beans, Prawn and Pork Spring Rolls, Graffiti Burger.
AVOID: N/A.
TIP: Southwest location is open Monday through Sunday from 11:00am to 8:00pm. Follow @GraffitiBao for specials including those at the re-opened original in T-Mobile Arena and up in Utah.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Meatlovers Pizza – Red Sauce, Pepperoni, Bacon, Sausage, Meatball, Ham, Salami, Mozzarella
Guinea Pie – White Garlic Sauce, Spinach, Grandma’s Meatballs, Mozzarella Cheese, Ricotta Cheese
Garlic Buns
Sausage & Meatball Parmesan Skillet – Red Sauce, Meatball, Housemade Italian Sausage, Ricotta, Mozzarella, Parmesan
Chocolate Mousse Cake
Historically the first Restaurant ever tapped to #supportlocal with lunch at the office, and reprising their catering role several times since, it was on Friday that Naked City Pizza delivered from the Blue Diamond Road “Express” location approximately ten minutes away.
The 20th 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 for later.
Presenting everything temperature appropriate with PPE to assure customer safety, it was not long before first-shift lunchers called dibs on Slices, Cup n’ Char Pepperoni predictably proving popular atop melted Mozzarella and housemade Sauce with plenty of Herbs, 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 plus “Fingers” devoured in minutes, Salad again proved popular with those seeking something lighter while a first taste of Naked City’s “Taco Pizza” also fared well thanks to melty Cheese and Taco Sauce atop the Meat, Tomatoes and Onions.
Continuing with Garlic Buns, fluffy as ever, slices continued to be enjoyed alongside a mixed Sausage and Meatball Skillet while Dessert consisted of rich Chocolate Cake that eats heavier than Mousse but not as dense as Cheesecake.
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.
Pineapple Fritter – Brown Sugar, Pineapple Sunshine Glaze
Apple Pear Fritter – Spiced Apple Pear Vanilla Cardamom Glaze
Now serving Sin City for 18 months it was Sunday around noon that a quick trip was made to Wicked Donuts, now a well-oiled machine and home to Fritters worth driving out of the way for.
Already discussing Pastry Chef Robert Teddy’s background here, 5:30am daily openings doing nothing to diminish his joyous spirit, it was from the seasonal menu that three styles were tasted, each featuring real Vanilla Bean, fresh Fruit and expert frying-times.
Home to 27 daily flavors any discussion of Wicked Donuts should begin with the base, buttery Brioche peaking through between ample amounts of Fruit with Glazes designed to amplify Blueberry and Pineapple while Apple-Pear takes a more complex route to success via the bold aromatics of Cardamom.
FIVE STARS: Set back by a global pandemic and protracted “soft opening,” an experienced palate will immediately notice Wicked Donuts quality dwarves anyone locally from Toppings-to-Base, while prices continue to trend lower than the bigger “names.”
