Birthday
ShangHai Taste House Fried Rice with Beef
ShangHai Taste House Fried Fat Noodles with Chicken
ShangHai Taste Beef Noodle Soup
ShangHai Taste Cold Sliced Ox Tongue with Sichuan Sauce
ShangHai Taste Kao Fu
ShangHai Taste Xiao Long Bao
Oreo Cake
Baskin-Robbins Cookies and Cream Ice Cream Cake
Nothing Bundt Cakes Red Velvet Cake
Shanghai Taste
House Fried Rice with Chinese Sausage
Shanghai Fried Rice Cake with Shrimp
House Fried Fat Noodles with Beef
Kao Fu
Scallion Pancakes
Xiao Long Bao
Old Fashion Shanghai Style Sweet & Sour Pork Ribs
Sheng Jian
Beef Sheng Jian
Red Bean Xiao Long Bao
Tucked inside Suite 104 of 4266 Spring Mountain Road, limited seating in the era of social distancing making take-out as good an option as dining in, it was via contacting ShangHai Taste directly that catering was coordinated, GM Joe Muscaglione arriving at 11:30am-sharp with ten 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 sixth 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 two Desserts, neither “American” by any stretch, remaining stomach capacity was invested in Red Bean Dumplings on this Friday, 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 face an uphill battle much like the rest of Las Vegas’ Restaurants following COVID-19, but for those seeking Chinatown’s best Shanghainese Cuisine there is simply none better when accounting for cost, quality and customer service.
RECOMMENDED: Sheng Jian, Shanghai Fried Rice Cake, XLB, 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 to make reservations.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.facebook.com/ShanghaiTasteLV
Purple Potato Sweets
Ube Pastillas Crinkle
Chocolate Pastillas Crinkle
Matcha Pastillas Crinkle
Ube Mango Jam & Mochi Hand Pie
Chocolate Chip Walnut Ube Fudge Monster Cookie
Matcha Chocolate Chip Almond Monster Cookie
Ube Monster Cookie with White Chocolate Chips and Cashews
Nutella Monster Cookie with Chocolate Chips
Double Chocolate Yema Monster Cookie with Filipino Sweet Custard Filling
Oatmeal Mango Cranberry Monster Cookie
Named after a popular crop in the Philippines, and a favorite nutritious 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 two 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 an online shop featuring the Restaurant’s signature “Monster Cookies” alongside other Ube-based treats and Filipino Pastries.
Well-priced and delivered free to Las Vegas as well as Henderson, this day’s order acting as Breakfast for an office of twenty-five, it was prior to 7:15am that Ramir arrived porting several boxes, his all-new Ube Mango Jam & Mochi Hand Pie equally photogenic as delicious with tremendous textural interplay from flaky outsides to gooey interior.
Never actually gone from the local food scene, the rebranding of Yonaka and Purple Potato followed by a consulting gig at McCarran and now Robata En, Chef DeCastro’s current lineup continues with two new Crinkle Cookies topped with Candy, Match more subtle than usual and Chocolate reminiscent of Tootsie Rolls – in a good way.
Onward to an old favorite, six Monster Cookies weighing in at 10 ounces each, Chocolate Chip Walnut Ube Fudge is still remarkable thanks to its heterogeneous texture while Oatmeal Mango Cranberry Monster Cookie fares equally well, though for those seeking something more #instagramworthy the brilliant purple Ube with White Chocolate and Cashews and Double Chocolate with Filipino Sweet Custard Filling are equally delicious and more unique.
N/A: Making it blog policy to not ‘rate’ places based on catering alone it is great to have Purple Potato back in any format, and although Sushi, Bowls and Wraps are currently not offered Chef Ramir Bolanos DeCastro’s Desserts are better than ever with no lack of creativity and bargain pricing, plus free delivery.
RECOMMENDED: Ube Mango Jam & Mochi Hand Pie, Ube Monster Cookie, Chocolate Pastillas Crinkle, Chocolate Chip Walnut Ube Fudge Monster Cookie, Oatmeal Mango Cranberry Monster Cookie, Double Chocolate Yema Monster Cookie.
AVOID: N/A.
TIP: COVID-19 precautions are followed with touch-free delivery available for free (within 25 mile radius) on all orders over $30. Delivery days are Fridays or by special request with pickup at Robata En Wed, Thu, Sat, Sun. contact@purplepotatolv.com for more information.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.purplepotatolv.com
Graffiti Bao
White Rice
Braised Short Ribs – Chili Jam, Mint, Lime, Folded Bao Buns on the side
Sweet Sesame Beef – Chinese Broccoli, Honey, Sesame Seeds
Crispy Chili Garlic Noodles – Super Green Noodles, Crispy Garlic, Soy Sum, Chili Oil, Chicken
Prawn and Pork Spring Rolls – Plum Sauce
Kung Pao Chicken Bao Buns – Natural Chicken, Bell Pepper, Chili Sauce
BBQ Pork Bao Buns – Sweet Soy, Chilis, Shiitake Mushrooms
Royale with Cheese Bao Buns – Angus Beef, Cheese, Pickles, Onions, Special Sauce
Crispy Wings – Secret Seven Chili Rub
Chicken Egg Fried Rice – Roasted Chicken, Toasted Chili Sauce, Crispy Chicken Skin
Vietnamese Crab Fried Rice – Lump Crab, Thai Basil, Mint, Lime, Fish Sauce
Scallion Pancakes – Special Soy, Scallion Dressing
Mandarin Orange Duck – Red Onion, Bell Pepper, Orange Zest
Nutella Bao Buns
Started as a counter-service concept inside T-Mobile Arena, Graffiti Bao has been making itself known to Southwest Las Vegas since September 2019, the opportunity to cater Marc Marrone’s Food in February 2020 going over so well with staff that delivery from 7355 South Buffalo Drive has been requested sixteen times since.
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 Monday that Graffiti Bao’s Chef de Cuisine 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, Crab Rice was predictably the first stop for many, and although the funky Fish Sauce and restrained heat were once again highly praised Graffiti Bao’s Roasted Chicken version has also developed a fan-base thanks to toasted Chiles and bits of crispy Skin.\
Onward to Orange Duck, as well as Sweet Sesame Beef, the quality of Graffiti Bao’s sourcing shows well from Protein to Produce, four 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 love.
Neglecting White Rice to save stomach capacity for better things, at least three whole Scallion Pancakes devoured over the course of an hour, Crispy Chili Garlic Noodles won out over Basil Chow Fun or Lo Mein this time while Marrone’s Braised Short Ribs with folded Bao saw two trays emptied in the course of an hour.
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 thirteen 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, Mandarin Orange Duck, Prawn and Pork Spring Rolls.
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.
www.graffitibao.com
Jean Georges Steakhouse
Brioche Rolls, Herb Butter
Bacon Wrapped Shrimp, Avocado, Papaya Mustard
Japanese Wagyu Carpaccio, Black Truffle Fritter, Lime Salt
Char Grilled Octopus, Avocado, Jalapeno, Lime Emulsion
Crispy Sushi Sampler – Salmon, Tuna, Hamachi, Crispy Rice, Chipotle Mayonnaise
Foie Gras, White Peach & Nectarine Compote, Honey, Cardamom, Chipotle, Microplaned Amaretto Candied Almonds
Spinach Salad, Harry’s Strawberries, Strawberry-Shallot Ice Wine Vinaigrette, Elderflower, Blue Cheese, Bacon, Crushed Hazelnuts
Caesar Salad, Parmesan, Lemon, Chill
Tomato Salad, Hearts of Palm, Coconut, Avocado
Crunchy Organic Chicken, Spinach, Hot Sauce
Soy Glazed Short Rib, Apple, Rosemary
Chilean Sea Bass, Miso Yuzu Glaze, Maitake Mushroom
New York Strip, Ribeye Cap, F1 Wagyu Filet, Bone Marrow, Lemon Gremolata, Grilled Shishitos
Housemade Hot Sauce, Soy Miso Butter, Aerated Béarnaise, JG Steak Sauce
Truffle Mac n Cheese
Mashed Yukon Gold Potatoes, Butter
Trumpet Mushrooms, Garlic, Jalapeno, Lemon
Grilled Asparagus, Lemon
White Corn, Chili, Lime, Chives, Manchego Cheese Foam
Spring Snap Peas, Black Pepper, Lime
Warm Valrhona Chocolate Cake, Vanilla Ice Cream
Market Citrus, Yuzu Cream, White Chocolate, Tropical Fruit
New York Cheesecake, Sour Cherry Sorbet
Last visited in February, at limited capacity with masks still abundant, it was alongside five others on Thursday night that Jean Georges Steakhouse once again found Chef Sean Griffin and his team executing at an unparalleled level with social distancing restrictions lifted.
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 similar Restaurants that feature far less creative cuisine.
Decorated in gold, and buzzing with activity, it was at a long table in the Private Dining Room that carte blanche was deferred to the kitchen, Wine and Cocktails quickly followed by buttery Loaves of Brioche and familiar appetizers such as Bacon-Wrapped Shrimp, Wagyu Carpaccio and sliced Fish draped atop pan-seared Rice.
Expanding the menu with increased capacity, charred Cephalopod and seared Foie Gras with Stone Fruits each stunning, Salads served as a segue to grilled Meats, the iconic Hearts of Palm and Tomatoes praised by all for its brightness while a simple Caesar and vibrant Strawberry Salad also lightened the load before two full Bones of Marrow alongside Rib Cap, Strip and F1 Wagyu.
Omitting the Wagyu Brisket until things are back to “normal,” Short Rib and Sea Bass standing in nicely, no guest should leave Jean Georges without a taste of the city’s best Fried Chicken, and if in season also the Elotes-style Corn with Manchego Cheese Foam.
Refreshing the palate between bites with Mushrooms, Vegetables, Mac and Potatoes, the latter particularly indulgent, Dessert saw nothing but old favorites down the line, Chef Vongerichten’s Chocolate Cake served with tableside theatrics and followed by Cheesecake plus photo-friendly Citrus.
FIVE STARS: A recurring favorite for special occasions, and on any given night Las Vegas’ best Steakhouse, Jean Georges Steakhouse continues to shine as a result of Ingredient sourcing and Chef Griffin’s cooking with no signs of slowing in terms of quality or creativity.
RECOMMENDED: Japanese Wagyu Carpaccio, Tomato Salad, Foie Gras, 6oz F1 Wagyu Filet, Bone Marrow, Soy Glazed Short Rib, Crunchy Organic Chicken, White Corn, Mashed Yukon Gold Potatoes.
AVOID: N/A…but Dessert without the Market Apple Pie feels wrong.
TIP: Online Menu is currently up-to-date.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.aria.com/en/restaurants/jean-georges-steakhouse.html
Cubanidad 1885
Minced Ham and Bechamel Croquette
Chicken Croquette
Cod Fish Croquette
Arroz Con Pollo
Sweet Plantain Maduros
Fried Plantain Tostones
Sweet Potato Mash Puré de Boniato
Medianoche Sandwich – Smoked Ham, Roasted Pork, Swiss Cheese, Homemade Mustard Sauce, Sweet Egg Dough Bread
Ham and Cheese Empanada
Ropa Vieja and Plantain Empanada
Sweet Coconut Pastelito / Guava and Cheese Pastelito
Tres Leches Cake
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 a six prior catering gigs that #supportlocal lunch was ordered from Cubanidad 1885, e-mails answered in a timely manner by Mark Snyder 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 everything 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 Pork or 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, plus Puré de Boniato nearly as sweet, Tres Leches remains delicious while Pastelitos in two flavors eat light, flakey and better than those at any local Panaderia thanks to Butter-laminated Pastry nearly bursting with sweetened Coconut 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, Minced Ham and Bechamel Croquette, Tostones, Maduros, Ham and Cheese Empanada, Ropa Vieja and Plantain Empanada, Medianoche Sandwich, Tres Leches, Guava and Cheese Pastelitio.
AVOID: Catering Orders came 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.
www.cubanidad1885.com
Milpa Catering
Cilantro Rice – Lime
Chorizo Lentils – Green Chorizo, Green Lentils
Adobo Chicken
Cilantro Lime Shrimp
Short Rib Barbacoa
Romaine & Jicama Salad – Romaine Lettuce, Jicama, Cucumber, Radish, Cranberry, Pepitas, Pomegranate, Queso Fresco, Jalapeno Vinaigrette
Tortilla Chips
Corn Esquites – Roasted Corn, Jalapenos, Cotija
Arbol Potatoes – Roasted Potatoes, Arbol Salsa
Handmade Corn Tortillas
Cilantro, Cabbage, Radish, Pickled Onion, Lime
Opened in the early days of 2021 Milpa took over the former Elia space at 4226 South Durango Drive, its off-kilter location unfortunately easy to miss despite the fact that Chef DJ Flores is cooking some of the best contemporary Mexican Cuisine in Las Vegas.
Part Molino and also a sit-down Café, with stone-ground housemade Tortillas a point of pride, Milpa’s focus is a healthier sort of Mexican Fare built largely from local Ingredients, and although not everyone will appreciate that difference the ones that do will be rewarded by every bite.
Ordered for delivery on a Monday, a Milpa employee arriving on time with plenty of serviceware and utensils, it was not long before staff piled their plates with everything from fragrant Rice to spicy Spuds, the Chorizo Lentils an unexpected stunner with tons of depth while Corn Esquites channel Elotes minus all the Mayonnaise.
Raised in Vegas with skills developed under thinkfoodgroup and Too Hot Tamales before staging at Quintonil in Mexico City, Chef Flores created Milpa after time at Chica in The Venetian, though the authenticity of this project far outpaces anything from Lorena Garcia whether it be Salad or roasted Meats such as the impressively-moist Chicken Breast marrying heat to subtle sweetness.
Well-priced for the quality, roughly $15 per person providing more than enough of everything to go around, Guacamole, Chips and Salsa are all praiseworthy and made fresh daily, delicious both on their own or with accoutrements topping Sin City’s best Tortillas alongside fork-tender Short Rib and plump Shrimp.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Milpa achieves the rare trifecta of healthy, affordable and delicious, all while utilizing time honored techniques plus largely local Ingredients to produce Mexican Cuisine that outpaces places deemed “Fine Dining” on The Strip.
RECOMMENDED: Chorizo Lentils, Corn Esquites, Tortillas, Guacamole, Romaine & Jicama Salad, Cilantro Lime Shrimp, Short Rib Barbacoa.
AVOID: N/A.
TIP: Follow milpa_lv on Social Media for daily specials, pop-ups and business hours that currently stand at 10am to 7pm Monday through Wednesday, closed Thursday, 10am to 7pm Friday, 9am to 7pm Saturday and 9am to 4pm Sunday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.milpalv.com
Chocolate Chip Cookie Company
Chocolate Chip Cookie
Banana Walnut Cookie
Toffee Chocolate Chip Cookie
Cinnamon and Sugar Cookie
Reese’s Peanut Butter Cookie
Oatmeal Raisin Cookie
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 five-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 Reese’s Peanut Butter, a novel option to this order, 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.
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 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.
RECOMMENDED: Toffee Chocolate Chip Cookie, Cinnamon and Sugar Cookie, Oatmeal Raisin Cookie, White Chocolate Macadamia Nut Cookie, Banana Walnut Cookie, Coconut Marshmallow Chocolate Chip 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.
www.chocolatechipcookiecompany.com
Main Street Provisions
Gettin’ Caught in the Rain – Rum, Milk Can Moonshine, Calpico, Pineapple, Lime, Topo Chico
Venison Tataki – New Zealand Venison, Whiskey Shoyu Dessing, Roasted Salsify, Seasoned Egg, Chili Sunflower Seeds
Baba Choke-Ganoush & Hominy Hummus – Wood Roasted Artichoke Dip, Hominy Hummus, Preserved Asparagus in Olive Oil, Fry Bread
Leek Empanada – Colombian-style Leek and Kale Empanada, Charred Tomato and Legume Sauce
Iced Tea – Lemon
Idaho Scotch Egg – Soft boiled Egg wrapped with Smoked Riverence Trout, Potato Chip Crust, Trout Roe, Lemon Verbena Cream
Spring Greens Salad – Desert Bloom Mixed Greens, Pickled Asparagus, Brussels Sprouts Leaves, Fried Onion, Herbs, Artichoke Vinaigrette
Simple Pickles with Greens – Baby Gem Leaves, Sweet-Pickled Peppers, Pickled Cucumbers, Mustard Vinaigrette
Baja Striped Bass – Roasted Pacifico Striped Bass, Uni BBQ Sauce, Rice baked in Seafood Broth, Spiced Pickles
Roasted Seafood Soup – Clams, Smoked Fish, Fresh Fish, White Wine Ancho Seafood Broth, Toasted Country Bread
Cornbread Muffins – Honey Butter
Smoked Duck Breast – Cherry Molasses BBQ Sauce, Roasted Beets, Citrus
Rabbit Boudin – Poached Rabbit Sausage, Potato Dumplings, Sauteed Mushrooms, Mustard Seeds, Rabbit Jus
Honey Lavender Pasturebird – Herbs, Sweet Pepper and Olive Oil Dressing, Tomatoes
Louisiana Popcorn Rice – Schmaltz / Cattleman’s Pea Beans – Sea Island Red Peas, Ground Meat, Onions, Spices, BBQ Sauce
New Harissa Carrots – Harissa roasted Carrots, Tomatillo Sauce, Crispy Greens, Mustard Blossoms
Utah Woman’s Steak – Charred Scallion Chimichurri, Funeral Potato Croquette
Double Espresso – Ice
Citrus Butter Cake – Butter enriched Cake, Raw Sugar, Candied Citrus, Cointreau Noir Whipped Cream
Now On Stage – Paradise City Creamery Dark Chocolate, Coconut Whipped Cream, Chopped Peanuts
Basque Cheesecake – Warm Local Desert Honey, Orange Zest
Previously visited in twice, a second experience outpacing the first, dinner number three at Main Street Provisions found Chef Justin Kingsley Hall’s kitchen firing on all cylinders while owner Kim Owens and her front of house team continue to offer some of the warmest hospitality in town.
Now serving “modern American comfort Food” to a full crowd, the room buzzing on Friday night with mostly locals, it was after pleasant greetings that eight guests were led to a table at room’s center, the next 150 comprised of nineteen plates attesting to Chef Hall’s distinctive style and multi-cultural repertoire.
All exposed beams and unfinished floors sandwiching local artwork, décor that matches Food and Beverage which look rustic despite layered and complex flavors, it was after placing an order that Cocktails arrived first, Gettin’ Caught in the Rain a sweet n’ easy sipper nicely balancing earthy Wood Roasted Artichoke Dip and Colombian-style Empanadas as well as Venison bathing in poignant Dressing with an Egg.
Bridging Appetizers to Entrees with Salad, but not before a taste of Main Street Provisions’ innovative “Scotch Egg” that marries Salt and Smoke, locally grown Greens shine amidst textural Plant-based accoutrements including everything from housemade Artichoke Vinaigrette and Pickles to individually fried Brussels Sprouts Leaves.
Not about to miss Chef’s “New Harissa Carrots,” a signature dish worthy of that designation, Popcorn Rice now finds itself well-utilized as a Side to both Pea Beans and flaky Skin-on Bass glazed in sauce fortified with Sea Urchin, though it would be tough for this or any other dish to outpace gently smoked Duck that eats like Steak alongside Citrus and Beets.
Happy to see top-notch Cornbread now offered without roasted Chicken, though the Bird is one of Las Vegas’ best, additional entrees included salty Seafood Soup with Bread to sop up all the Broth plus medium-rare Steak alongside a Funeral Potato Croquette and tender Rabbit Sausage served in rich Pan Sauce with Dumplings.
Enjoying one more piece of Cornbread as Mrs. Owens stopped by to check-in, her enthusiasm and charm almost tangible, Desserts were ordered with Coffee, the Citrus Buttercake still one of Las Vegas’ best ways to end Dinner while Basque Cheesecake is nearly as good thanks to pronounced creaminess and local Honey used to balance a bit of intentional char.
FOUR AND A HALF STARS: An expanded look at Main Street Provisions’ Spring menu finds Chef Justin Kingsley Hall’s cooking more precise than ever, despite a willingness to take chances with the reassurance that Kim Owens and her service staff will make each guest feel like they’re highly valued.
RECOMMENDED: Baba Choke-Ganoush & Hominy Hummus, Venison Tataki, New Harissa Carrots, Smoked Duck Breast, Rabbit Boudin, Honey Lavender Pasturebird, Cornbread Muffins, Basque Cheesecake, Citrus Butter Cake.
AVOID: The simplified “Now On Stage” Sundae is an improvement from prior, but anyone who isn’t Vegan will be better off getting Ice Cream elsewhere.
TIP: Open 4pm-10pm Weds through Sat and 11am-7pm including Brunch on Sunday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.mainstprovisions.com
Meraki Greek Grill
Greek Salad – Romaine Lettuce, Tomato, Red Onion, Cucumber, Feta Cheese, Kalamata Olives, Pepperoncini, Greek Vinaigrette
Greek Rice
Fried Potatoes
Chicken Gyro
Falafel – Chickpea Fritters, Lemon, Herbs
Steak Kalamakia
Lettuce, Tomatoes, Red Onions (for Gyro Kit)
Tzatziki – Authentic Greek Yogurt, Cucumber, Garlic / Hummus – Garbanzo Beans, Tahini, Lemon / Pita
Mama’s Rice Pudding
Ravani – Sweet Semolina Cake, Citrus Zest, Pistachio
Baklava – Phyllo, Walnuts, Honey
Now a regular part of the lunch rotation, former Estiatorio Milos Chef Nikos Georgousis and Girair ‘Jerry’ Goumroian of Henderson’s The Great Greek all-but rescuing the plaza on Rainbow at Tropicana in early 2017, it was amidst COVID-19 precautions that catering was ordered on Wednesday, and difficult as it may seem to believe these guys just keep getting better.
Nothing less than an Off-Strip sensation since opening its doors, and pivoting nicely to off-site dining during the pandemic, guests may now opt for dine-in or take-out, Meraki’s servings always more than generous and prices so affordable that one sometimes wonders how the Restaurant is even making a profit.
Defined as “doing something with soul, creativity and love,” a spirit embodied by courteous employees taking all necessary precautions, it was at precisely 11:30am that employees arrived with several easy-stacking boxes containing temperature-control trays, this simple extra step guaranteeing Food is indistinguishable from that served inside the Restaurant.
Serving a diverse crowd on this occasion, but doing so with an impressive spread of Proteins, Produce and imported Ingredients, Hummus remains a highlight in terms of taste and texture while Steak Kalamakia served instead of Greek-style Meatballs earned praise for tender Filet Mignon with a slight char.
This time finding Feta separate Meraki’s Greek Salad, just the way staff likes it, Greek Rice also received high praise for its fluffiness and flavor while the Gyro kit allowed ample customization of marinated Chicken with Tomatoes, Lettuce, Onion and tangy Tzatziki made with “authentic” Greek Yogurt.
Happy to find no shortage of Pita, soft and warm rounds gratuitously slathered with dueling Spreads, Vegetarians were further treated to crisp and oilless Potatoes lightly perfumed by Herbs or two-bite Falafel that are light but toothsome and fragrant with Garlic as well as Cilantro.
Not forgetting Dessert, Ravani similar to the flavor of Galaktoboureko but more toothsome thanks to Sugar-saturated Semolina Cake and crunchy Pistachios, Honey-soaked Baklava rife with Walnuts and creamy Rice Pudding are also highly recommended and arguably the best in Sin City.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Meraki Greek Grill offers budget-friendly, fresh and well-crafted Fare with impeccable customer service, Girair and his team’s attention to detail making Meraki Las Vegas’ premier off-Strip spot for Mediterranean cuisine for the last four years.
RECOMMENDED: Hummus, Tzatziki, Chicken Gyro, Steak Kalamakia, Ravani, Baklava.
AVOID: N/A.
TIP: Open 11-9 Tuesday through Saturday and until 8pm on Sunday. Full menu for on-site dining, takeout and catering accurate per the website. Follow on Social Media @merakigreeklv for specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.merakigreekgrill.com
Bronze Café Catering
Vegetable Israeli Couscous
Chicken Schnitzel with Sesame and Lemon
Beef Brisket
Herbed Potatoes
Roasted Carrots and Parsnips with Garlic and Dill
Sweet Noodle Kugel
The Mint Chocolate Coconut Macaroon
The Carrot Cake
The Banana Flax Cake
The Chocolate Chip Cookie
The Chai Spice Cookie
The S’Mores Turnover
The Loving v Virginia
The Lemon Blueberry Scone
The Peanut Butter Snickerdoodle
Always on the move, both the Restaurant’s physical location and their health-conscious Cuisine, it was for Catering that David and Peter Mozes were again called upon Monday, the owners of Bronze Café this time offering to prepare a traditional Jewish menu instead of the usual delicious Salads and Sandwiches.
Located near Desert Shores in Summerlin, the former home of Beau Monde Bakery providing turnkey access for a Restaurant now offering Breakfast, Lunch and Dinner, it was from Chef Mozes’ home recipes and cooking for prominent local families that Lunch consisted of a bowl and five trays, pounded Chicken Schnitzel making fast fans thanks to its crispy golden Batter while roasted Potatoes, Carrots and Parsnips all shined despite their simplicity.
New to a majority-Hispanic staff, though an Israeli Couscous Salad went over well thanks to previous experiences with Bronze Café’s daily menu, Beef Brisket sold itself by being nearly spoon-tender while Sweet Noodle Kugel received mixed reviews, though in the eyes of this writer it was exemplary.
Happy to receive a glut of Desserts, all Vegan and The Peanut Butter Snickerdoodle still Las Vegas’ best Cookie despite mounting competition, those missing Beau Monde’s gluten-free offerings will be happy to know the Banana Flax Cake is made without any Wheat protein, as too is a fully loaded Carrot Cake that has only gotten better with time.
Continuing strong with the cleverly titled Loving v Virginia, a Brookie that sees both halves nicely textured, Chai Spice Cookies remain soft and almost Cake-like while the Lemon Blueberry Scone is delicate and “buttery” despite the lack of Butter, Milk or Eggs.
Rounding out the afternoon with another scoop of Kugel, maybe two, it was in exchange for a minty Macaroon that half a Turnover was received, the fact that the Marshmallow is Vegan ever-surprising, though slightly less shocking than the lamination achieved by its animal-product-free Pastry.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, no matter where Chef Peter and David are set-up the quality has never declined, lunch on Monday continuing to show quality and creativity bound to please those with and without dietary restrictions, whether they want to be gluttonous or eat light.
RECOMMENDED: Beef Brisket, Chicken Schnitzel, Sweet Noodle Kugel, The Lemon Blueberry Scone, The Peanut Butter Snickerdoodle, The Carrot Cake, The Loving v. Virginia, The Loving v Virginia.
AVOID: N/A.
TIP: 8a-8p daily at 2380 N Buffalo Drive, Suite 110. 702-852-2830. Online ordering via all the usual apps but catering best coordinated by contacting the Restaurant directly.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.bronzecafe.com
The Original Doughnut Bar
Chocolate Glazed Doughnut
Chocolate Glazed Doughnut with Sprinkles
Twist Doughnut
Chocolate Glazed Long John Doughnut
Maple Whiskey Bacon Doughnut
Jelly Filled Doughnut
Cinnamon Swirl Doughnut
Limoncello Doughnut
Pecan Pie Doughnut
Banana Cream Pie Doughnut
Coconut Cream Pie Doughnut
Opened by a trio of industry veterans in March 2021, after a lengthy delay, The Original Doughnut Bar replaces Chopstix Express at 2625 South Decatur Boulevard with two dozen varieties of fried Dough on sale beginning at 7:00am daily.
Painted pink and grey with a drive-thru, and billed as “the first Liquor- infused and Liquor -glazed Doughnut concept in the Las Vegas,” it is while approaching the window that the collection is described along the building’s length, though for those arriving after 10:00 several styles may already be gone.
Small batch with fair prices, oversized glazed rings for $1.50 and boozy options such as tangy Limoncello commanding $4, it was around 2:00pm that a friendly ODB server recited the remaining choices, a “one of each” request seeing three added for free as the shop was officially sold-out for the day.
Using scratch-made Glazes and Fillings, Dark Chocolate Ganache but one example that outperforms Carl’s or PinkBox, The Original Doughnut Bar’s base is buoyant without being airy and just yeasty enough to prevent items such as the Twist or Cinnamon Swirl from being nothing but sweet.
Pairing Pastries to Peet’s Coffee, a rarity in Sin City, Bismarcks constitute most of ODB’s designer choices, the Jelly on this day Blueberry and well-filled while Banana Cream Pie is creamy and natural in comparison to Coconut that unfortunately tastes like suntan lotion smells.
Further raising eyebrows with Pecan Pie, though it is not listed on the online or drive-thru menu, do be sure to order “Maple Whiskey Bacon” if available, because it sure isn’t just another Voodoo knock-off but rather a fluffy Long John with plenty of bitters to balance sweet Syrup Frosting and crispy glazed Bacon.
FOUR STARS: A newcomer to Las Vegas’ rapidly expanding Doughnut scene, The Original Doughnut Bar fills a niche via both selection and location, this initial look favorable despite limited stock thanks to a well-crafted base and fair prices for artisan quality.
RECOMMENDED: Maple Whiskey Bacon, Jelly Filled, Limoncello, Pecan Pie, Banana Cream Pie.
AVOID: Coconut Cream Pie, arriving late.
TIP: Attempts to pre-order are foiled by a dead e-mail link on the website and slow Social Media response times.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.originaldoughnutbar.com
Beer Zombies Draft Room
Burning Barrel Zombie Gummi Double Jammer
Sour Cream n’ Onion Dip – Roasted Onion Dip, Salt n’ Vinegar Chips, Crudite, Tortilla Chips
Hazy Beer Cheese – House Pretzels, Zombie Cheese Blend, Everything Spice, Tortilla Chips
Arugula Salad – Lemon-Honey Dressing, Candied Pistachios, Red Onion, Parmesan Cheese
Dumpster Gems – Chopped Greens, Provolone, Salumi, Cucumbers, Cherry Tomato, Pepperoncini, Hearts of Palm, Olives, Red Wine Vinaigrette
12” Zombie Pan Pie – Fresh Mozzarella Cheese, Bianco di Napoli Tomatoes, Basil, Cup n’ Char Pepperoni
Toasted Prime Rib Dip – Shaved Slow Roasted Beef, Crispy Onions, Sambal Aioli, Pepper Jack Cheese, Au Jus
Locally owned by Brewmaster Chris Jacobs Beer Zombies began as a social media concept in 2013, his partnership with SkinnyFats’ Reed Slobusky eventually yielding a Bottle Bar and taps on Warm Springs with the Downtown Summerlin Draft Room joining the family in early June.
Now comprised of four locations including Salt Lake City, the rest serving SkinnyFats new menu created by Chef Marc Marrone, it is inside the standalone shop at 2010 Festival Plaza Drive Suite 140 that guests will find more Beers than seats, plus ten new Food items in addition to daily specials.
All pounded steel, televisions and independent craft-breweries, plus a Zombie-modded Big Buck Hunter arcade game, guests can order full glasses or 5oz flights in varying styles, the Zombie Gummi Double Jammer pairing particularly well to silky Beer Cheese served with too few Pretzels as well as Roasted Onion Dip with crave-worthy housemade Salt n’ Vinegar Chips.
Keeping things simple, affordable items that pair well to Beer an obvious focus, three Salads make up the menu’s center, Arugula doing what Arugula does amidst its accoutrements while “Dumpster Gems” eats a lot like Marrone’s Chop Salad from Gemma Gemma’s with added crunch.
A small enough space to feel lively with only a handful of guests, both music and television tuned to channels designed for those with ADHD, Beer Zombies’ Pizza features an identical Crust to Marc’s 72-hour ferment sold in Southwest Las Vegas, while a toasted Prime Rib Sandwich for $13 offers great flavor and plenty of tender Beef ready to be plunged into Jus.
THREE AND A HALF STARS: A unique space in otherwise humdrum Downtown Summerlin, Beer Zombies Draft Room undoubtedly knows its target audience, the variety of Brews sure to please fans of Las Vegas’ local Beer scene while Marc Marrone’s Food is predictably excellent, albeit limited in scope and sold at a premium in comparison to Gemma Gemma’s Square Pies or Graffiti Bao.
RECOMMENDED: Toasted Prime Rib Dip, Pizza, Sour Cream n’ Onion Dip.
AVOID: The Arugula Salad won’t change any negative opinions about Arugula, and Hazy Beer Cheese needs several more Pretzels.
TIP: 11a-11p Monday through Thursday, 11a-1a Friday and Saturday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.summerlin.com/directory/restaurants/beer-zombies
www.beer-zombies.com
Gemma Gemma’s Square Pies Catering
Bronx Chop Salad – Spicy Copa, Pepperoncini, Roasted Peppers, Provolone, Gem Lettuce, Tomato, Red Onion, Red Wine Dressing
Garlic Parm Wings – Herbs, Lemon, Garlic, Parmesan Cheese, Gorgonzola Dip
Pizza Fries – French Fries, Romano Cheese, Fresh Mozzarella Cheese, Hand Crushed Tomato Sauce, Old School Pepperoni
Vodka Pep Pie – Vodka Sauce, Gemma’s Cheese Blend, Red Onion, Old School Pepperoni
The Ol’ Sausage Pie – Hand Crushed Tomato Sauce, Gemma’s Cheese Blend, Italian Sausage, Peppers, Onions, Oregano
Bianco Pie – Ricotta, Gemma’s Cheese Blend, White Sauce, Rosemary, Red Onion, Pistachio, Honey
Cheese Pie – Hand Crushed Tomato Sauce, Gemma’s Cheese Blend
Chop Cheese Torpedo – Ground Beef, Cheddar Cheese, Onions, Calabrian Chili Mayo, Lettuce, Tomato, Pepperoncini, Pickled Peppers, Pickles
Cannoli – Ricotta, Mascarpone, Confectioner’s Sugar, Oreo Cookies, Heath Bar, Reese’s Peanut Butter Cups, Chocolate Chips
Still Las Vegas’ hardest working Chef, more local concepts plus Texas, Utah and Dubai on the way, it was Wednesday that Marc Marrone’s Gemma Gemma’s Square Pies were ordered, and once again a combination of passion, precision and Ingredient quality was on display from beginning to end.
Officially launched August 6th 2020, online ordering now offered Monday through Sunday for pick-up or delivery from 7355 South Buffalo Drive, Gemma Gemma’s is a tribute to Marrone’s late-grandmother Anita Gemma Marrone while the cartoon Pizzaiolo on each box pays homage to Marc’s father, with whom he grew up making Pizzas as a child.
Citing Gemma Gemma as the person who inspired his culinary career, it is at a price-point similar to that of Graffiti Bao that Marrone has built a menu of Pies, Sandwiches, Salads and Appetizers, everything including Bread made in-house just as it is at Graffiti Bao.
Kicking things off with 6” “Signature Pies,” each built atop 72-hour fermented Dough that eats light with a crispy edge not unlike Detroit-style, Gemma Gemma’s current menu features four varieties customizable to guest preferences, the Vodka Sauce beneath crisp Pepperoni while The Ol’ Sausage and Bianco each balance a hefty allotment of Toppings such that every bite is different while diverse flavors work in harmony.
Also catering a great Chop Salad, spicy Pork and cubes of Cheese dotting fresh Veggies, Garlic Parm Wings come large and meaty like those from Graffiti Bao while $8 Italian “Torpedos” topped with Bronx-based “Chop Cheese” see Ground Beef, Cheddar, Onions and Pickles supported by a fluffy Hoagie Roll.
Adding special Pizza Fries to this order, Pepperoni Cups suspended in gooey Mozzarella atop crispy Steak Fries, it after a generous scoop that eyes turned to Dessert starring Sin City’s best Cannoli with a choice of Chocolate Chips or crumbled Candy topping.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Gemma Gemma’s Square Pies only gets better and better with each visit.
RECOMMENDED: Bronx Chop Salad, Vodka Pep Pie, Bianco Pie, Chop Cheese Torpedo, Pizza Fries, Cannoli.
AVOID: N/A.
TIP: See the website for current offerings and follow @gemmagemmapizza + @chefmarcmarrone on social for specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.gemmagemmapizza.com
Shanghai Taste
House Fried Rice with Chinese Sausage
Shanghai Fried Rice Cake with Chicken
House Fried Fat Noodles with Beef
Kao Fu
Scallion Pancakes
Old Fashion Shanghai Style Sweet & Sour Pork Ribs
Sheng Jian
Red Bean Xiao Long Bao
Tucked inside Suite 104 of 4266 Spring Mountain Road, limited seating in the era of social distancing making take-out as good an option as dining in, it was via contacting ShangHai Taste directly that catering was coordinated, GM Joe Muscaglione arriving at 11:20am-sharp with eight 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 eighth 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 two Desserts, neither “American” by any stretch, remaining stomach capacity was invested in Red Bean Dumplings on this Friday, 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 face an uphill battle much like the rest of Las Vegas’ Restaurants following COVID-19, but for those seeking Chinatown’s best Shanghainese Cuisine there is simply none better 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, Kao Fu.
AVOID: N/A.
TIP: Open daily from 11:00am until 9:00pm. Call 702-570-6363 to make reservations.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.facebook.com/ShanghaiTasteLV
Restaurante La Habichuela
Garlic Bread, Butter
Pink Shrimp from the Caribbean, Cocktail Sauce, Avocado, Crackers
Huitlacoche Crepes, Hollandaise Sauce
The Famous Cocobichuela – Lobster, Shrimp, Curry Sauce served in a Coconut with Rice, Pineapple, Plantain
Grilled Jumbo Caribbean Lobster Tail, Rice, Steamed Vegetables
A part of Cancún’s culinary landscape for four decades Restaurante La Habichuela prides itself on fine Mexican and Caribbean Cuisine plus professional service, lunch on a Sunday finding the place nearly empty and stifling as a lone window air-conditioner struggled to keep up with June heat.
At one time also part of the Hotel Zone, that location since shuttered and leaving behind only the downtown original, it is beginning at 12:30 that guests are offered a choice of indoor or outdoor seating, the latter un-shaded on wrought-iron chairs in a central garden.
Revered for Seafood, mostly caught by local Fishermen and offered at premium prices, it is while decisions are made that Bread is offered, a fluffy crumb with Garlic enjoyable even without Butter while a soundtrack of 80s power ballads plays overhead.
Mostly classic in terms of style, occasional Mayan influences found amongst Proteins prepared in varying ways, Appetizers consisted of fresh Shrimp served in proper Cocktail form alongside a Crepe loaded with Cheese and Corn Smut beneath a blanket of silky Hollandaise.
Inspired by the famous haciendas of Yucatan, and slow in terms of pace, it was with a fan pointing directly at the table that Entrees were presented 60 minutes after seating, a grilled Lobster Tail exactly what one would expect next to Rice and Vegetables while “The Famous Cocobichuela” earns its signature status thanks to a lot of Seafood and aromatic Curry begging to be scooped from a Coconut.
www.lahabichuela.com
Pan Del Carmen / Pan Tulum
ChocoFlan
Concha
Chocolate Bar
Pain au Raisin
Oreja
Polvorone
Pan Dulce with Custard
Besos con Dulce de Leche
Rebranded as Pan Tulum after a temporary closure due to COVID-19 guests will find the former Pan Del Carmen largely unchanged, its location along Avenida Tulum elevated from street level and unlabeled amongst an abundance of shops catering to tourists.
Known for early hours and an abundance of options, now hidden behind plastic but still self-service, it was at a cost of 126 pesos that seven Pan Dulce plus a weighty slice of ChocoFlan were selected, its base akin to Tres Leches beneath slightly overcooked Custard.
Not an English-friendly venue, though service is pleasant, Pastries continue a trend of inconsistency, the Concha and Raisin Roll each bone-dry while a Danish with Custard and Brownie with Crust fared only slightly better.
Cash only, an Oreja for just 10 pesos holding up well to Quintana Roo’s humidity, it is worth seeking out the rounded Cornmeal orb surrounding thick Caramel while the sprinkled Cookie is unfortunately far too hard and mealy to be enjoyed.
Panaderia Mana
Pan Dulce
Pan Dulce with Guava Jam
Oreja
Concha
Spiral Pan Dulce
Twist Pan Dulce
Bola con Crema
Besos
Invariably outperforming a similarly named Bakery in Playa del Carmen, Panaderia Mana can be found along Avenida Tulum en route to the Ruins from downtown, and for less than 100 pesos guests can enjoy eight Pan Dulce including one of Quintana Roo’s softest Concha.
Cash only with friendly service, the bakery visible in back, do consider the Oreja which holds up nicely to high humidity, as well as a particularly well-made Besos sticky with Guava and adherent Coconut shreds around Cornmeal Cake.
Kitchen Table
Sope – Masa, Chive Cream, Pickled Onion, Avocado, Cheese, Squash Blossoms, Fresh Huitlacoche
Carnitas – Crispy Chivitas, Chayote Recado Negro, Green Tomatoes
Wonton – Local Squash, Chaya, Purple Beans, Onion Puree
Jungle Sourdough – Lima Beans, Roasted Pepitas, Lime Butter
Gorillaz – Chocolate Spice Cookies, Banana Cream, Lemon Meringue
Salted Caramel – Dulce de Leche, Walnut Crumbles
Any traveled diner will realize within 24-hours of arriving in Tulum that Hartwood changed everything, nearly all its current competition including Kitchen Table built on the jungle side of the Carretera Tulum-Boca Paila with solar panel power and burning copal to keep the bugs at bay.
Established in 2015, a relocation and change of toque to Chef Angie Mata breathing new life into a Restaurant and Bar built on seasonality and local fresh products, Kitchen Table features an open kitchen centered around a massive brick oven that is responsible for nearly everything not grilled over an open flame.
Known for smart Mixologists and Vegetable-focused fare, everything offered reportedly native to Quintana Roo, dinner arrived as six plates divided into three courses, the first featuring crisp Pork on a Tortilla atop smoky black Sauce alongside a delicate Sope filled with Onions, Avocado and Cheese plus Chive Cream to balance aromatic Huitlacoche.
Staffed by friendlier service than Hartwood or ARCA, a young woman fluent in English carefully explaining each dish, “Wonton” may seem out of place on a Mexican menu until one realizes the Vegan-friendly entry simply refers to pan-fried Dumplings filled with Squash and Tree Spinach, the bed of snappy Beans and Onion Foam so good that guests would be smart to order a few slices of Focaccia-like Jungle Sourdough to sop it all up.
Prone to frequent change, though thick Dulce de Leche with Walnut Crumble remains a signature Dessert for good reason, another standout sweet titled “Gorillaz” finds Banana Cream smooshed between spiced Chocolate Wafers with Lemon Meringue adding texture.
www.kitchentabletulum.com
Cetli
Complimentary Appetizer – Fresh Cheese Spread, Cheese with Beets, Salsa, House Bread, Empanada, Refritos, Oranges with Chile
Chile en Nogada – Poblano Pepper stuffed with Pork & Beef, Prunes, Raisins, Pineapple, Cinnamon, Walnut, Cheese, Sherry, Pomegranate, Parsley
Metztli – Chicken Breast, Plantains, Black Mole, Sour Cream, Sesame
Seasoned Rice
Cetli – Sweet Corn Cake, Chocolate Kahlua Sauce, Fruit, Cream
De la Rosa Original
Acting in stark contrast to the likes of Hartwood, ARCA and NÜ it is perhaps one kilometer from Avenida Tulum that diners will find Restaurante Cetli, a humble space built of adobe where Chef Claudia Perez Rivas prepares historic Mexican fine dining plates in an open kitchen almost entirely by herself.
A native of Puebla, her home state represented across Cetli’s multi-page menu, it was just past noon Saturday that doors were found open, the Chef and a single assistant seating guests amongst folk art as overhead fans spun to abate heat and humidity.
Open early for Breakfast and cash-only, with the whole menu starting at 11:00am, it is while debating choices that a young man acting as server + busser + dishwasher + host + translator + sous gathers Water and place settings, everything decidedly rustic right down to hand-painted stone plates.
Happy to accept recommendations, many dishes seasonal including Cetli’s now-signature, it is while waiting that diners are gifted a complimentary Appetizer, seasoned Beans and Cheese each memorable while flaming hot Salsa pairs well to a tiny Empanada and Bread ready to be slathered in Herb Butter.
Approximately thirty minutes between ordering and eating with only one other table occupied, the love and labor involved in each recipe evident as Chef Perez Rivas works quietly, fans of Mole will be fascinated by an intense version served around rolled Chicken with Bananas and Chaya while classic Chile en Nogada dances across the palate, morphing from unctuous meat to dried Fruits beneath smooth and nutty Sauce.
Best compared to eating at the home of a talented and eccentric Abuela, hearty portions justifying prices ranging 200 to 400 pesos, Dessert poses a whole ‘nother set of tough choices, though Cetli’s eponymous Corn Cake with Chocolate Kahlua Sauce is undeniably delicious, rich, complex and large enough to share.
www.facebook.com/cetlitulum
