Endo Edibles

February 24, 2018
7:41 PM
by: Uhockey

The Goodwich [2,] Las Vegas NV

The Goodwich

2016 Marisco Vineyards ‘The Ned’ Sauvignon Blanc

Harney & Sons Nitro Iced Tea

Cauliflower Sandwich on Marble Rye – Sweet Onion Fondue, Crispy Rice, Curry

Piggy Sue on White – BBQ Butt, Pimento Cheese, Fried Dill Pickles, Greens

Fish-O on Sesame Seed Bun – Crispy Cod, Kimchi Tartar, C-Weed Slaw, American Cheese

Kale& – Beets, Quinoa, Goat Cheese, Orange Caraway Vin

Brown Butter Chocolate Chip Cookies

Apple Pie

It seems hard to believe that The Goodwich has been around since 2014, a visit to the fledgling silver box in front of Dino’s Lounge in February of that year surprisingly the only experience to date with Joshua Clark’s Food, but on Saturday it was along with two others after Pizza at Good Pie that a trip was made to The Soho Lofts for a second look, the space fairly quiet at 8pm but a new seasonal menu nonetheless ready and full of good stuff.

Now occupying its current home since April 2016, the former kitchen briefly a “culinary incubator” to Justin Kingsley Hall’s SLO-boy, it was with greetings from Chef Hall’s sister Nichole that a party of three was offered a choice of seats in the space featuring an open kitchen and high ceilings, the Thunder and Warriors wrapping up on Television as a hip-hop soundtrack played at modest volume.

Sticking to the “STACKED-RITE” philosophy of local-seasonal ingredients and elevated concepts to pair with good customer service, a list of favorites from the Dino’s days still available in addition to the Pig o’ the Week, seasonal Sandwiches, Sides and Desserts, it was after perusing options and gauging appetites that an order was placed, The Goodwich’s liquor license now complete with Wine including a fruity Sauvignon Blanc while others may instead opt for Softdrinks from a Coke Remix machine, Coffee or fragrant Nitrogen-infused Tea.

Modestly decorated in hanging sculpture and Warhol wallpaper with a large swine overlooking the kitchen it was after a few minutes spent chatting that three toasted Sandwiches arrived alongside a sizeable “Kale&,” Salad, the additional ingredients including Beets, crispy Quinoa and Goat Cheese dancing in Citrus Vinaigrette with subtle hints of Licorice that helped make the ubiquity of everything else seem a bit more interesting.

Justifiably more expensive than the other assorted Sandwich shops around town and clearly catering to the “Superfoods” crowd with the aforementioned Salad and “Rocketproof” Coffee, it was moving quickly onto the Pig O’ the Week that Pork Butt unfortunately proved a bit dry despite great toppings including Frickles and a smear of Pimento Cheese, the all-new Cauliflower Sandwich a far more delicious idea that marries crumbled florets to crisp Rice in a fragrant Cheese sauce naturally sweetened by caramelized Onions.

Presumably not making Bread on-site, though everything from plain White to a golden Sesame Bun holds up well to the tooth, it was with good fortune that Chef Clark’s Fish-O had just returned to the menu a day prior, the fried Cod light and flaky beneath a pile of briny Slaw and funky Tartar Sauce plus a slice of Cheese melted to the Bun just as memory recalls from the Golden Arches.

Previously unaware that Good Pie’s Cookies were made from The Goodwich base, a big difference in baking temperatures making the version here a bit less crisp around the edges (or less ‘burnt’ depending on personal preferences,) it was with Peach Pie sold out earlier that dinner came to a conclusion with a slice of Apple made by Joshua’s mom, the all-Butter Crust still flaky even after re-heating and the flavor pure American Comfort Food in a town seriously lacking for good Pie outside of the high-priced Casinos

FOUR STARS: Not quite the novelty it was when serving Foie Gras from a shed The Goodwich has nonetheless earned its place amongst Las Vegas’ best original concepts, the focus on quality obvious even to laypersons and the well-culled menu still diverse enough to appease gourmands while not seeming out of reach to those looking for something more common.

RECOMMENDED: Fish-O, Cauliflower Sandwich, Apple Pie.

AVOID: Whether a result of the late hour or Meat itself the Piggy Sue Pork Butt could have been better.

TIP: 11a-11p daily with specials frequently offered in limited quantities on Social Media. Location Two coming soon to Buffalo and Warm Springs.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.thegoodwich.com

February 24, 2018
5:05 PM
by: Uhockey

Good Pie [2,] Las Vegas NV

Good Pie

Cudduruni – Kale, Cipolla, Mozzarella, Pomodoro

Gluten Free Detroit Style That’s That Good Sh*t – Cream Sauce, Porcini Mushrooms, Truffles, Mozzarella, Fresh Mozzarella, Wild Mushrooms, Local Onions, Truffle Oil, Parsley

Grandma Style The Good Good – Mozzarella, Fresh Mozzarella, Grana, Tomato Sauce, Sausage, Artichoke Hearts, Oregano

Detroit Style A Good Time – Mozzarella, Fresh Mozzarella, Grana, Meatballs, Ricotta, Tomato Sauce, Basil

Grandma’s Chocolate Chip Cookies

Now open for two solid weeks and earning excellent reviews from almost everyone who has visited it was along with two others that dinner was planned at Good Pie, the group subsequently swelling to seven and lasting two hours while enjoying Pizza plus stories from Vincent Rotolo and Ismaele Romano plus Brooklyn Pizza Crew’s Nino Coniglio who has been taking time out of his busy schedule to help Chef Rotolo get business going.

Already visited on Day two, the Dough at that point very good but not as fermented as desired thanks to a sold-out Grand Opening, it was shortly after arriving at 5pm that the first of three Pies were ordered, Chef Romano treating guests to an off-menu Sicilian Calzone known as Cudduruni while the first one baked and impressing all who tasted it with an almost Puff Pastry sort of crunch that gave way to seasonal Vegetables and Cheese that were good on their own but better with some of Rotolo’s housemade Red Sauce.

Working in a small space with close quarters, comparison to a previous look showing little changed save for the addition of a few more Grandma photos as Led Zeppelin played overhead, it was as a few additional patrons came for Slices or whole Pies that Vincent discussed his first encounter with Truffles while living in New York, his reaction used to name “That’s That Good Sh*t” which features pureed Tuber melanosporum and Cream Sauce infused with Truffle Oil along with Cheese, Wild Mushrooms and Onions, the aromatics so intense that one knows instantly when it is baking and flavors bold enough to match.

Serving up the Truffles on a Gluten-Free Base, Chef Rotolo’s #2 finish at The 2017 International Pizza Expo again making one wonder how much better first place could have been considering the bold crunch and almost impossible levity, it was after more folks joined that two previously tasted selections followed, the signature Good Good in Grandma-style reportedly “undercooked” per Rotolo but pretty darn delicious according to everyone else while the three-day fermented Dough showed its true nature in a Detroit Style Good Time that sees Rotollo cleverly using Cheese to protect the Meatballs from drying out, plus a whole lot of flavor by way of creamy Ricotta and a bit of warm Sauce added after baking.

Still learning the ovens and waiting on special Ricotta from Brooklyn to make Cannolis up to Grandma’s standard it was with most well-sated that a few Chocolate Chip Cookies were ordered to round out the night, a recipe from The Goodwich cooked at high heat and deemed ‘burned’ by some, though in the eyes of others exactly as a Cookie should be with a crispy rim and gooey middle studded in partially-molten Chocolate.

FOUR AND A HALF STARS: Judged as it is intended, a neighborhood Pizza place built for the community and focused on high quality ingredients plus craft, Good Pie has already achieved stellar results less than a month in and will likely only continue to improve.

RECOMMENDED: Detroit Style Good Time and The Good White were highlights from visit one with the former even better on visit #2, though the Gluten Free Detroit Style That’s That Good Sh*t was undoubtedly a show-stopper this time.

AVOID: N/A, though be aware that once March’s Pizza Expo arrives the Gluten Free Pie will be even bigger thanks to new pans made special for Good Pie.

TIP: Open 11am daily with online or phone orders available, delivery available via Postmates within a 5-mile radius.

BONUS TIP: Sundays additionally feature one housemade non-Pizza Special from Chef Rotolo, last week an oven baked Lasagna available first-come-first-serve until sold out.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

https://www.goodpie.com/

February 24, 2018
10:55 AM
by: Uhockey

Alexxa’s Bar, Las Vegas NV

Alexxa’s Bar

Coffee

Ol’ Fashioned Cola

Chill is in the Air Sangria – Chardonnay, Blood Orange, Seasonal Citrus

Cinnaroll Waffle – Cream Cheese Frosting, Cinnamon, Sugar

Carrot Cake Pancakes – Spiced Batter, Carrot, Walnuts, Cream Cheese Frosting, Syrup

Rolled Beef Tacos – Shredded Short Rib, Smoked Cheddar, Fire Roasted Salsa

Fried Chicken Sliders – Pickles, Spicy Aioli, Steamed Buns, Asian Slaw, Green Onions

Ahi Tuna Tacos – Spicy Ponzu, Toasted Sesame, Red Onion, Cilantro, Avocado

Chorizo Meatballs – Pickled Red Onions, Yogurt, Cilantro, Cotija

Baked Cheese – Brie, Gruyere, Spiced Fig Jam, Rustic Bread

Butternut Squash Flatbread – Spiced Caramelized Onions, Goat Cheese, Pine Nuts, Crispy Sage

Whipped Feta – Za’atar Spiced Pita, Honey, Fresh Herbs

Chicken Sausage Flatbread – Fig Jam, Goat Cheese, Fresh Herbs

Falafel – Yogurt Lebneh, Harissa, Spicy Greens

Chocolate Brulee – Hexx Chocolate, Blood Orange, Olive Oil Cake

Mango Spring Rolls – Sticky Rice, Coconut Cream, Toasted Sesame

Churro Bites – Whiskey Caramel, Hexx Chocolate

Trio of Pie Pops – Pecan Pie, Apple Pie, Lemon Meringue

Butterscotch Pot de Crème – Salty-Sweet Brioche Muffins

Chocolate Cannoli – Hexx Chocolate, Mascarpone, Toasted Pistachios

When HeXx boarded up the retail shop at the end of 2017 it finally shed any semblance to its Sugar Factory roots and with friends in town staying at Paris Las Vegas Hotel & Casino it seemed a perfect opportunity to check out Alexxa’s Bar, the food from Matt Silverman, Matt Piekarski and Carlos Buscaglia just as interesting and varied as HeXx’s while Pastry Chef Miranda Prince’s new Desserts are another welcome addition.

Officially opened on New Year’s Eve as a Bar and spill-over for HeXx during busy Brunch hours, the space virtually unrecognizable from its previous incarnation with a lengthy bar lined in housemade Sangrias to one side and a DJ booth to the other, it was minutes prior to 11am reservations that guests were seated at an oval table in the center of the room, music thumping overhead and the vibe a bit more ‘buzzy’ than next door despite a much lower volume of diners.

Seeing several familiar faces plus a few new ones over the course of a two-hour Brunch, items from the HeXx menu available inside Alexxa’s Bar but not vice versa, it was while chatting that Drinks were ordered including Coffee , two batched Sangrias and housemade Cola bright with Cardamom, the later probably not ideal for a ten year old and something the server probably should have made known, though her ability to gauge the needs of a table in terms of refills and share plates also appeared compromised throughout most of the meal.

Differentiating Alexxa’s Bar from HeXx by dubbing the former a share-plates or Tapas venue, the cuisine and atmosphere well-suited as a spot to grab a Drink before dining at HeXx or for light bites before a club or show, it was taking advantage of the cross-over menu that Brunch began with two favorites from HeXx before a baker’s dozen of Alexxa’s plates, the Cinnaroll Waffle and Carrot Cake Pancakes every bit as good as in the past but probably best saved until the end of the meal for most to avoid filling up.

Ordering in rounds to best gauge hunger and portion sizes, the plates ranging $8-$15 depending more on ingredient quality than quantity, first bites of Alexxa’s food were comprised of four Taquitos stuffed with Short Rib and Cheese plus a side of smoky Salsa alongside $7/ea Ahi Tuna Tacos and fried Chicken Bao, the latter an early highlight thanks to vibrant Slaw and Bird rich with spices while the Tuna seems a little overpriced and not particularly memorable save for, perhaps, the Taro Shell.

Dividing the menu into five sections, Warm, Cold, Dips, Flatbreads and Desserts, it was for round two that both portions and presentation grew to better match qualities exhibited by the kitchen at HeXx, Chef Buscaglia’s quartet of spicy Pork Meatballs tender and juicy atop cooling Yogurt while the Baked Cheese and Whipped Feta each embodied a different end of Dips, the former carefully sweetened and rich with thick Toast to match while the Goat Cheese was light and aromatic with soft Pita that makes it well-suited for smaller appetites.

Going one more round before an all-in approach to Dessert it was alongside two Flatbreads that Falafel a bit smaller than most were presented, the disproportionate surface area making them a bit too crunchy to be fully appreciated while deciding between Squash or Chicken Sausage Flatbread is largely a matter of personal preference, though a crisp Puff Pastry Crust and elegant balance of sweet and savory on both puts one of each into consideration at the expense of items from the menu’s other segments.

Turning the afternoon over to Chef Prince at this point, Alexxa’s Desserts priced similar to those at HeXx though at times a bit smaller, it was with a new Crème Brulee from next door that things got started, the intensely dark Chocolate playing well off Citrus segments and Cake slices while HeXx’s Chocolate was also featured as a dip next to feather-light Churros that fared equally well in Whisky Caramel.

Working slowly at this point as volume grew louder, both HeXx and Alexxa nearly filled to capacity by 12:30pm, it was with a bit of disappointment that $3/ea “Pie Pops” were served as half-dome Mignardises resistant to sharing while Chocolate Cannolis proved far better at less cost, though if one were forced to select just one Dessert at Alexxa’s Bar the coin-toss should come down to Mango Spring Rolls or the Butterscotch Pot de Crème, both excellent with the former mild yet complex in terms of taste as well as texture while the Pudding one-ups others in town as a spread for toasted Broche Muffins.

FOUR STARS: Just launching the menu last week and still a work in progress as relates to service, the primary servers and bussers simply not communicating enough it seems, Alexxa’s Bar adds another dimension to the HeXx experience that should work well in its intended role, though one does wonder long-term how the spaces will come to be differentiated given the ability for menu cross-over plus a shared entrance.

RECOMMENDED: Chorizo Meatballs, Fried Chicken Sliders, Baked Cheese, Butternut Squash Flatbread, Chicken Sausage Flatbread, Churro Bites, Mango Spring Rolls, Butterscotch Pot de Crème.

AVOID: Ahi Tuna Tacos and the Trio of Pie Pops both seem overpriced and are difficult to share past two persons.

TIP: Open 24/7, just like HeXx, fans of live music may also want to check out Soul Sundays and Country Mondays beginning at 8pm.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.alexxasbar.com

Posted in Alexxa’s Bar, Breakfast, Coffee, Dessert, Food, Hexx, Hexx Kitchen + Bar, Las Vegas, Nevada, pancake, Pancakes, Pizza, Pork, Tasting Menu, Waffle, Waffles Tagged 24/7, Ahi, Ahi Tuna, Ahi Tuna Tacos, Aioli, Alexxa’s Bar, Apple, Apple Pie, Apples, Ari Stotland, Asian Slaw, Avocado, Avocados, Baked Cheese, Bao, Batter, Beef, Blood Orange, Blood Oranges, Brie, Brie Cheese, Brioche, Brioche Bread, Butternut Squash, Butternut Squash Flatbread, Butterscotch, Butterscotch Pot de Crème, Cake, Cakes, Cannoli, Cannolis, Caramel, Caramelized Onion, Caramelized Onions, Cardamom, Carlos Buscaglia, Carrot, Carrot Cake Pancakes, Carrots, Chardonnay, Chardonnay Wine, Cheddar, Cheddar Cheese, Cheese, Chicken, Chicken Sausage, Chicken Sausage Flatbread, Chicken Thigh, Chill is in the Air, Chill is in the Air Sangria, Chocolate Brulee, Chocolate Cannoli, Chocolate. Dark Chocolate, Chorizo, Chorizo Meatballs, Churro, Churro Bites, Churros, Cilantro, Cinnamon, Cinnamon Roll, Cinnamon Sugar, Cinnaroll, Cinnaroll Waffle, Citrus, Clove, Cloves, Coconut, Coconut Cream, Coconuts, Coffee, Cola, Coleslaw, Cotija, Cotija Cheese, Cow, Cream, Cream Cheese, Cream Cheese Frosting, Creme, Creme Brulee, Crispy Sage, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, endoedibles, Falafel, feta, Feta Cheese, Fig, Fig Jam, Figs, Fire Roasted Salsa, Fish Taco, Fish Tacos, Flatbread, Flatbreads, Food, Foodie, Fresh Herbs, Fried Chicken, Fried Chicken Sliders, Frosting, Fudge, Goat Cheese, Green Onion, Green Onions, Greens, Gruyere, Gruyere Cheese, Harissa, Herb, Herbs, Hexx, Hexx Chocolate, Hexx Chocolate Fudge, Hexx Kitchen + Bar, Hexx Kitchen and Bar, Honey, Jam, Las Vegas, Lebneh, Lemon, Lemon Meringue, Lemon Meringue Pie, Lemons, LV, Mango, Mango Spring Rolls, Mangos, Maple, Maple Syrup, Mascarpone, Mascarpone Cheese, Matt Piekarski, Matt Silverman, Meringue, Michael Uzmann, Miranda Prince, Muffin, Muffins, Nevada, NV, Olive Oil, Olive Oil Cake, Ol’ Fashioned Cola, Onion, Onions, Pancake, Pancakes, Paris Casino, Paris Hotel and Casino, Paris Vegas, Pastries, Pastry, Pecan, Pecan Pie, Pecans, Pickle, Pickled Red Onions, Pickles, Pie, Pie Pops, Pies, Pine Nut, Pine Nuts, Pinenut, Pinenuts, Pistachio, Pistachios, Pita, Pitas, Pizza, Ponzu, Ponzu Sauce, Pork, Pork Meatball, Pork Meatballs, Pot de Creme, Pudding, Raisin, Raisins, Red Onion, Red Onions, Rice, Rolled Beef Tacos, Rustic Bread, Sage, Salsa, Salty-Sweet Brioche Muffins, Sangria, Sausage, Seasonal Citrus, Seed, Seeds, Sesame, Sesame Seed, Sesame Seeds, Short Rib, Short Ribs, Shredded Short Rib, Sin City, Slaw, Smoked Cheddar, Spiced Batter, Spiced Caramelized Onions, Spiced Fig Jam, Spicy Aioli, Spicy Greens, Spicy Ponzu, Spring Roll, Spring Rolls, Squash, Steamed Buns, Sticky Rice, Sugar, Sugar Brioche, Syrup, Taco, Tacos, Taquito, Taro, Taro Shell, Tasting Menu, Thigh, Toast, Toasted Pistachios, Toasted Sesame, Tomato, Tomatoes, Tortilla, Tortillas, Trio of Pie Pops, Tuna, Vegas, Waffle, Waffles, Walnut, Walnuts, Whipped Feta, whiskey, Whiskey Caramel, whisky, Yogurt, Yogurt Lebneh, Za’atar, Za’atar Spiced Pita

February 23, 2018
6:25 PM
by: Uhockey

Orchids Garden, Las Vegas NV

Orchids Garden

Hot Tea, Water

Steamed Chive Dumplings, Shiu Mai, Sharkfin Dumplings

Fried Shrimp with Shell, Roast Duck

Pork Sticky Rice in Lotus Leaf

Sugarcane Shrimp, Bell Pepper with Shrimp

Chinese Broccoli with Oyster Sauce, Calamari, Chow Mein

Fried Smelt, Pan Fried Chive Dumplings

Crab Claw, Eggplant with Shrimp

Shrimp Ball, X.O. Pan Fried Rice Noodle

Steamed BBQ Pork Bun, Pork Sparerib

Red Bean Sesame Ball, Lotus Seed Sesame Ball

Roast Pork with Hoisin, String Beans with Garlic

Chinese Sausage Bun, Steamed Sweet Custard Bun

Mango Mochi, Mango Pudding

Fortune Cookie

Though many will contest that there is “no good Dim Sum in Las Vegas” that notion seems largely rooted in folks from Southern California who grew up less than an hour from the San Gabriel Valley, the vast majority of natives and those born east of the Mississippi generally easier to please as Dim Sum did not even exist in their home town, nor did any Chinese Restaurant differentiating Szechuan from Cantonese.

Usually restricting the search for such Food to Spring Mountain Road, the rich diversity of Asian eateries in a three-mile stretch of pavement rivaling many American Chinatowns in terms of number but with more diversity, it was instead for a friend’s birthday that the car was navigated to the corner of Sahara and Lindell, Orchids Garden gleaming in neon just as it has for over fifteen years.

Known as one of the few locations in town for all-day Dim Sum plus traditional Cantonese Cuisine, the same ownership and servers in place for several years ensuring a better service experience than most, it was just prior to 6:30pm that six guests entered the space prior to several others, a total of three tables with 10+ persons each sitting in celebration as silver carts navigated the premises.

Clean in terms of décor and populated by a largely Asian clientele, both good signs as are the well-maintained Fish tank and restrooms, it was less than five minutes after taking a seat that Water arrived and Tea was offered, the former only filled on request and often running empty though the staff did a good job of making certain that Tea Pots were filled regularly.

Sticking to Dim Sum for the evening, a truncated version of the daytime collection offered but unfortunately already sold out of a few selections, it was as friends were still trickling in that Dinner began with steamed selections, the Shark Fin Dumplings named after their shape rather than contents an early highlight as were whole Fried Shrimp to follow while the Bone-in Duck was unfortunately not only limp on the surface, but more pricey than the portion should be for eight dollars.

Difficult to say whether Orchids Garden uses previously frozen Dim Sum or makes the items fresh on-site, likely a mixture of both given the homogeneity of certain items and odd consistency of their Shrimp Paste, it was after watching everyone at the table pass on Sticky Rice in a Lotus Leaf that a bundle was taken, the random bits of Pork ranging from ground to slices of Sausage actually quite good while both the Bell Pepper and Eggplant were not as a result of the gelatinous Paste.

Finding the Sugarcane Shrimp and Crab Claws virtually indistinguishable despite a $3.54 price difference, ten grams of Snow Crab completely lost at the center of the fried ball, those looking for something better would be well advised to order a few plates of Shrimp Balls covered with crispy Phyllo at three for the price of two, the Pan Fried Chive Dumpling also packed with Shrimp and better than its steamed counterpart, as well.

Never really understanding the point of Vegetables at Dim Sum, though every person of Asian ancestry seems to prioritize String Beans or Broccoli as part of the experience, both options at Orchids Garden were good despite the former being a little flaccid, an issue also noted in the skin of roast Pork that the waitress warned would not be crispy but someone opted to order anyway.

Falling short again with Pork Spareribs, the majority of each piece Bone and the rest of it stringy, those looking for Noodles on Orchids Garden’s menu would do well to pass on flavorless Chow Mein and instead request pan-fried Rice Noodles in X.O. Sauce that is funky but not too hot and thus well suited for those with limited spice tolerance.

Rounding out the savories with fried Calamari and Smelt plus steamed Buns containing BBQ Pork plus Sausage, both of the latter plus Custard Buns rousing suspicion that frozen Dim Sum is being used based on their consistency, it was in sweet selections that the experience concluded, both styles of Sesame Balls sticky and good with a lot of filling while Mochi and Mango Pudding were fine, the later served complimentary with a candle.

TWO AND A HALF STARS: While it may indeed be true that Las Vegas lacks world-class Dim Sum outside of holiday events at Jasmine and Wing Lei those looking for their fix can still fare well by ordering selectively at a place like Orchids Garden, though dollar-for-dollar better experiences can be found at Chang’s or KJ.

RECOMMENDED: Sharkfin Dumplings, Fried Shrimp with Shell, Pork Sticky Rice in Lotus Leaf, Shrimp Ball, X.O. Pan Fried Rice Noodle, Red Bean Sesame Ball.

AVOID: Roast Duck, Bell Pepper with Shrimp, Eggplant with Shrimp, Crab Claw, Pork Spare Ribs, Chow Mein.

TIP: 10:30a-10:30p daily, though visiting at night runs the risk of menu items being sold out.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.orchidsgardenrestaurant.com

Posted in Crab, Dessert, Food, Ice Cream, Las Vegas, Nevada, Orchids Garden, Pork Tagged Barbecue Pork, Barbeque Pork, BBQ Pork, BBQ Pork Bun, Bean, Beans, Bell Pepper, Bell Pepper with Shrimp, Bell Peppers, Broccoli, Bun, Buns, Calamari, Chinese Broccoli, Chinese Broccoli with Oyster Sauce, Chinese Sausage, Chinese Sausage Bun, Chive, Chive Dumpling, Chives, Chow Mein, Cookie, Cookies, Crab, Crab Claw, Cream, Custard, Dessert, Desserts, Dim Sum, Duck, Dumpling, Dumplings, Egg, Egg Yolk, Egg Yolks, Eggplant, Eggplant with Shrimp, Eggplants, Eggs, endoedibles, Fish, Food, Foodie, Fortune Cookies, Fotune Cookie, Fried Shrimp with Shell, Fried Smelt, Garlic, Glutenous Rice, Hoisin, Hoisin Sauce, Hot Tea, Ice Cream, Las Vegas, Lotus, Lotus Leaf, Lotus Seed, Lotus Seed Sesame Ball, LV, Mango Mochi, Mango Pudding, Michael Uzmann, Mochi, Nevada, Noodle, Noodles, NV, Orchids Garden, Oyster Sauce, Pan Fried Chive Dumplings, Pastries, Pastry, Pepper, Peppers, Phyllo, Pig, Pork, Pork Bun, Pork Buns, Pork Sausage, Pork Sparerib, Pork Spareribs, Pork Sticky Rice, Pork Sticky Rice in Lotus Leaf, Pudding, Red Bean, Red Bean Sesame Ball, Red Beans, Rice, Rice Noodle, Rice Noodles, Roast Duck, Roast Pork, Roast Pork with Hoisin, Sausage, Seeds, Sesame, Sesame Ball, Sesame Seed, Sesame Seeds, Shark, Sharkfin, Sharkfin Dumplings, Shiu Mai, Shrimp, Shrimp Ball, Sin City, Smelt, Squid, Steamed BBQ Pork Bun, Steamed Chive Dumplings, Steamed Sweet Custard Bun, Sticky Rice, String Bean, String Beans, String Beans with Garlic, Sugar, Sugarcane Shrimp, Tea, Vegas, Water, X.O., X.O. Pan Fried Rice Noodle, X.O. Sauce, XO, XO Sauce, Yolk, Yolks

February 23, 2018
11:47 AM
by: Uhockey

Off The Hook Fish N’ Chips [2,] Las Vegas NV

Off The Hook

Ranch Dressing, Tartar Sauce, Awesome Sauce, Sweet Potato Fries, Cajun Fries

Coleslaw

Fish Tacos – Fried Line-Caught Cod Tacos, Fresh Slaw, Pico de Gallo, Housemade Spicy Thai Sauce, Sweet Potato Fries

Catfish Filet Fish and Chips – Spiced Cornmeal Fried Catfish, Cajun Fries

Onion Rings – Whiskey and Beer Batter

Key Lime Pie – Graham Cracker Crust, Whipped Cream

Raised Catholic on the Great Lakes it was for Lent every year that Fish-frys overtook Friday night, the local Churches offering up whatever random White Fish they could find after depleting the Walleye, but here 20+ years later it was a billboard about Ash Wednesday that inspired a second visit to Off the Hook for anything but the boring options of childhood.

Originally visited in early 2017 and largely unchanged in the thirteen intervening months, the street sign on Buffalo listed as only Fish N’ Chips with nearby KoMex Fusion as well as Babystacks still doing bang-up business despite their mediocrity, it was with an order placed online that Off The Hook was entered at 11:45am with the kitchen running behind by just a few minutes, two lunch specials plus a Side and Dessert tallying just over thirty dollars for enough Food to easily feed three people.

Recently adding some Vegan and Gluten-Free choices to a laminated menu plus daily specials featured on a blackboard it was with Styrofoam clamshells and cardboard boats wrapped in plastic plus paper bags that several pounds were carried upstairs to the office and unpacked, two Hushpuppies that were supposed to be included with the Catfish missing but everything else exactly as described on the menu and nicely presented despite being packed and driven almost fifteen minutes.

Hand-breading and frying a wide variety of items to order, line-caught Cod from the previous visit this time served as smaller nuggets on Tortilla Shells with Spicy Sauce, those looking for a filling Lunch for under $10 would do well to check this out with Regular or Sweet Potato Fries, the former additionally offered in a spicy version alongside the 8oz Catfish Fillet dusted in Cornmeal that comes across with all the expected flavor while remaining light and virtually oilless.

Finding Off The Hook’s Coleslaw more enjoyable than most in part due to the thicker cuts of Cabbage and a light sweetness it was likely a result of the lengthy drive and steam inside the bag that Onion Rings were unfortunately found to be flaccid despite fairly good flavor, the $6 price for twelve a bit steep when compared to everything else while the Key Lime Pie once again showed well without adding a bunch of food coloring like so many others, the creamy texture and bright Citrus nicely balanced on the Graham Cracker Crust with just a stripe of Whipped Cream.

THREE AND A HALF STARS: Definitely better for dine-in than take-out, but superior to similar local spots either way, Off The Hook remains a worthwhile stop for those looking for good fried Fish and French Fries while the menu offers enough variety that everyone can probably find something they’ll enjoy.

RECOMMENDED: Catfish Filet Fish and Chips, Key Lime Pie.

AVOID: Onion Rings were limp and pricey for the portion.

TIP: Lunch Specials are a good bargain while Yelp!, Restaurant.com and Groupon all currently offer discounts.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.offthehooklv.com/

Posted in Dessert, Food, Las Vegas, Nevada, Off The Hook, Off The Hook Fish N’ Chips Tagged Awesome Sauce, Batter, Beer, Cabbage, Cajun Fries, Catfish, Catfish Filet Fish and Chips, Chip, Chips, Cod, Cod Fish, Codfish, Coleslaw, Cornmeal, Cream, Crust, Dessert, Desserts, Dill, endoedibles, Fish, Fish n' Chips, Fish Taco, Fish Tacos, Food, Foodie, Fresh Slaw, Fried Line-Caught Cod Tacos, Fries, Fry, Graham, Graham Cracker, Graham Cracker Crust, Graham Crackers, Housemade Spicy Thai Sauce, Key Lime, Key Lime Pie, Key Limes, Las Vegas, Lime, Limes, LV, Mayonnaise, Michael Uzmann, Nevada, NV, Off The Hook, Off The Hook Fish N' Chips, Onion, Onion Rings, Onions, Pastries, Pastry, Pico de Gallo, Pie, Potato, Potatoes, Ranch, Ranch Dressing, Slaw, Spiced Cornmeal Fried Catfish, Spicy Thai Sauce, Sweet Potato, Sweet Potato Fries, Sweet Potatoes, Taco, Tacos, Tartar, Tartar Sauce, Thai Sauce, Tomato, Tomatoes, Tortilla, Tortillas, Vegas, Whipped Cream, whiskey, Whiskey and Beer Batter, whisky

February 17, 2018
6:30 PM
by: Uhockey

Metro Pizza on Sky Pointe [4,] Las Vegas NV

Metro Pizza

Iced Tea

House Bread, Butter

Funky Chicken Wings – Garlic, Peppers, Aioli, Parmigiano, Garlic Bread

Heart Shaped February Pizza – Mozzarella, Tomato Sauce, Pepperoni

Sicilian Pie –Mozzarella, Tomato Sauce, Pepperoni / Meatball, Mozzarella, Garlic Oil, Pesto, Ricotta, Pickled Chiles

Stella Pizza – Ricotta, Tomato Sauce, Mozzarella, Burrata, Olive Oil

Tipo Uno-Caputo Americana Crust Margherita – Tomato Sauce, Basil, Mozzarella

Red Velvet Cheesecake with Whipped Cream

Coconut Gelato Affogato

They say that the highest form of praise comes from one’s peers, and if that is indeed the case it would be hard to find a more acclaimed pair of local Chefs than John Arena and Chris Decker, the former’s Metro Pizza steadily serving Las Vegas for over thirty-five years while the latter continues to forge an identity of his own, recently touted by another local Pizza maker plus one from New York as “the best hands I’ve ever seen – the guy can make 40 Pizzas in an hour and Every. Single. One. Is. Perfect.”

Easily forgotten in a city of Celebrity Chefs and continuous turnover, though six locations including one at McCarran Airport probably means “America’s Neighborhood Pizzeria” is not far away no matter where in The Valley one calls home, it was on Saturday evening that a stop was made at Metro’s Sky Pointe Drive location, Chef Decker present and as usual on the line cooking, coaching and mentoring his crew.

Considered to be Metro Pizza’s flagship location these days, a large piece of real estate up North allowing John and his partner Sam to build a sizable space for experimentation and production with Lulu’s Bread and Breakfast an added bonus next door, it was immediately on arrival at 6:30pm that three guests were greeted at the podium and swiftly led to a cozy booth with full view of the ovens plus Televisions in the Bar area.

Dining in specifically to taste some of Chef Decker’s recent Instagram specials, his @everythingbutanchovies account far more interesting to those in the know than any “influencer” being paid to visit a place where craft is as questionable as their motives, it was shortly after seating that Drinks were poured and Food ordered, a surge in traffic at 7:00pm suddenly packing the place though Decker shrugged it off as “the usual” in comparison to weekends prior during which #nationalpizzaday and The Superbowl happened.

Still hand-stretching every Pie and fermenting Dough for up to 72 hours in the era of DoughXpress, an adherence to doing things the right way with good ingredients meaning no $5 Hot n’ Ready specials loaded with Sugar and Oil, it was with complimentary housemade Bread arriving warm that dinner got ubderway, Chef’s ‘secret’ Chicken Wings hot on its heels in tribute to a long defunct local establishment and messy yet delicious with Peppers, Garlic Aioli and Cheese on a bed of Garlic Bread.

Celebrating Valentine’s Day the same way Metro has for decades, a month-long Heart Shaped Pizza featuring a robust Crust and lightly herbed Tomato Sauce beneath Mozzarella and Pepperoni, it is immediately the soft yeasty notes that remind diners why Metro’s Pies cost a few dollars more than the Chains, a medium-crunch giving way to a soft stretch that is further exampled by what remains the best Sicilian Pie found anywhere to date – ask for it as the 86th Street Square Pie on the Menu.

Offered a glimpse of what Chris has in store for The International Pizza Expo on one half of the squares, a bold yet balanced plan that might see those with a low tolerance for spice easily picking off Peppers, it was with several Slices already packed that the photogenic Stella arrived with corners folded around Ricotta Cheese and spreadable Burrata at the middle, each bite as creamy as it was pretty and the center’s texture not far off from a wood-oven Neapolitan Pizza.

Unable to end the tasting quite yet, John having stopped by earlier that day to test a new idea, it was with the simplest of toppings that a young blend of Tipo Uno and Caputo Americana Flour produced a Pie with big malty notes despite minimal charring, another five-days aging reportedly allowing the flavor to mature further and apparently to be the base for Metro’s upcoming March 3rd fundraiser.

Rounding out the evening with Dessert, a slice of Red Velvet Cheesecake ordered for the lady as there simply was not enough room to eat both that and Metro’s delicious Carrot Cake, it was with ‘one for the road’ in the form of Coffee poured over Coconut Gelato that the group bid farewell, the twenty-five minute drive having once again proven worthwhile.

FIVE STARS: Serving Las Vegas for 37+ years and continuously evolving the concept while slowly growing the brand it would be difficult to say anyone has contributed more to Sin City’s love of Pizza than John Arena, and although any brand featuring more than one space may suffer from inconsistency Metro sets a high standard by rewarding their old customer base with predictable greatness while Chris Decker’s creativity looks towards a new era and without ever neglecting the basics.

RECOMMENDED: As always, the 86th Street Square Pie is a destination-worthy dish, as too is the Stella when Chris features it.

AVOID: Missing out when Chris posts something delicious on Instagram as the item is usually only available that day in limited quantities on a first-come-first-serve basis.

TIP: From 2:00-4:30pm on 3/3/18 Metro Pizza on Sky Pointe will present a $20/person Charity event featuring Wood-fired Pizza, Brioche Ice Cream Sandwiches and Chasing Tail Golden Ale by Squatters Craft Beer. Foreclosed Upon Pets Inc. will receive 30% of the proceeds. For tickets call 702-256-3719.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

http://metropizza.com/

Posted in Bread Basket, Coffee, Dessert, Food, Ice Cream, Italian, Las Vegas, Metro Pizza, Metro Pizza Centennial, Metro Pizza Sky Pointe, Nevada, Pizza, Pork Tagged 86th Street Square Pie, Affogato, Aioli, Basil, Bread, Burrata, Burrata Cheese, Butter, Cake, Cakes, Caputo Americana, Caputo Americana Flour, Centennial, Cheesecake, Chicken, Chicken Wings, Chris Decker, Coconut, Coconut Gelato, Coconut Gelato Affogato, Coconuts, Cream, Cream Cheese, Dessert, Desserts, endoedibles, Food, Foodie, Funky Chicken Wings, Garlic, Garlic Bread, Garlic Oil, Gelato, Heart Shaped February Pizza, Heart Shaped Pizza, House Bread, Ice, Ice Cream, Iced Tea, John Arena, Las Vegas, Margherita Pie, Margherita Pizza, Meatball, Meatballs, Metro, Metro Pizza, Metro Pizza Centennial, Metro Pizza North, Metro Pizza on Sky Pointe, Michael Uzmann, Mozzarella, Mozzarella Cheese, Nevada, NV, Oil, Olive Oil, Parmigiano, Parmigiano Cheese, Parmigiano Reggiano, Parmigiano Reggiano Cheese, Pastries, Pastry, Pepper, Pepperoni, Pepperonis, Peppers, Pesto, Pickled Chiles, Pie, Pies, Pine Nut, Pine Nuts, Pinenut, Pinenuts, Pizza, Poppy Seed, Poppy Seeds, Red Velvet, Red Velvet Cake, Red Velvet Cheesecake, Ricotta, Ricotta Cheese, Rosemary, Seed, Seeds, Semolina, Serrano Chile, Serrano Chiles, Sicilian, Sicilian Pie, Sicilian Pizza, Sin City, Stella, Stella Pizza, Tea, Tipo Uno, Tipo Uno Flour, Tipo Uno-Caputo Americana Crust Margherita, Tomato, Tomato Sauce, Tomatoes, Valentine's Pizza, Vegas, Whipped Cream, Wings

February 17, 2018
11:00 AM
by: Uhockey

Jasmine Lunar New Year Dim Sum Brunch, Las Vegas NV

Jasmine Dim Sum Brunch

Hot Tea, Fiji Water

Tradition Egg Tart with Bird’s Nest / Cheese Baked Bun / Fried Shrimp Roll / New Years Pastry / Lotus Blossom Sesame Ball / Purple Yam Taro Bun / Cheese Tart

Dried Scallop and Cordyceps Congee

Bubur Cha Cha Coconut Soup with Taro and Yam

Cheesy Black Truffle Scallop / Cheesy Lobster Egg Sandwich / Bamboo Shoot Shrimp Dumpling / Quail Egg Shiu Mai / Seared Chicken and Mushroom Bun / Walnut Prawns

Roast Duck / Abalone Glutinous Rice Wrap / Shrimp, Scallop, Sea Cucumber Bean Curd Roll / Cantonese BBQ Pork Bun / Sea Moss Scallop Dumpling / Sea Moss, Mushroom, Pork Siew Mai

Steamed Golden Oyster and Sea Moss / Wok-Fried Napa Cabbage with Preserved Pork Belly / New Year Coconut Sponge Cake / Wok-Fried Udon with Shredded Pork, Bean Sprouts, Cabbage

Clams with Mignonette / Herb Crusted Lamb / Prime Rib / Roast Pork Belly / Sweet and Sour Pork / Shrimp

Rice Noodle Soup with Shrimp, Green Onion, Spicy Braised Pork, Bean Sprouts / Greens

Caramel Crepe with Fresh Whipped Cream, Candied Nuts, Fruit / Cheese Baked Bun / Cheese Tart

Chocolate Brownie Parfait / Guava Meringue Tart / Chocolate Raspberry Fudge Cake / Green Tea Cake / Tradition Egg Tart with Bird’s Nest / Traditional Museli with Fruit

Pistachio, Coffee, Raspberry, Chocolate, Vanilla, Lemon Choux / Pistachio, Caramel, Raspberry, Chocolate, Vanilla, Lemon Macarons

French Press Coffee

While opting to end the Fountains Bunch at Jasmine in favor of Lago’s mediocrity remains a questionable decision it is with good fortune that both the Worldwide and Lunar New Year see Bellagio’s gorgeous Cantonese Restaurant open during daylight hours, February’s celebration of Chinese culture carried over from the Conservatory to a Dim Sum Brunch offering nearly ninety items ranging from traditional to modern and simple to those featuring luxury ingredients.

Beginning on February 15th and ending on the 25th, a cost of $68.88 at first seeming pretty steep for Dim Sum but in reality a potential bargain depending on appetite for fresh Oysters, King Crab and items topped in Truffles or filled with Abalone, it was just prior to the Restaurant’s 11am opening that a largely Asian crowd was found in line waiting, those first entering seated immediately but only parties with reservations allowed for a short time after as the room quickly filled with patrons wandering station to station.

Replacing seats along the center and upper edges of the room with silver steam trays in addition to live stations for roast Meats, Soup and Crepes, the back half of the room overlooking Bellagio’s fountains filled with tables covered in thick linen beneath lanterns now hanging from the ceiling decorated with butterflies, it was shortly after seating that Juices, Tea, Coffee and Champagne were offered in addition to Fiji Water, after which guests were off to explore, eat and enjoy.

Clearly crafted to the exacting standards of high rollers who continue to select The Bellagio for its nearly twenty-year commitment to quality, the presence of Kenzo shirts, Louis Vuitton bags or Hermes loafers seen on nearly every guest from children to elders, it was after a quick trip around the room that one of Jasmine’s patterned plates was selected and stacked with piping hot baked bites, the Egg Tart topped in Grated Bird’s Nest immediately outpacing others offered in the 702 while both a Bun filled with Cream Cheese and one featuring Purple Yam were soft and yielding of light sweetness.

Next taking a look at Soups, Clam Chowder and Lobster Bisque left for others to enjoy and the focus instead on fragrant Congee infused with Scallops plus medicinal Mushrooms plus creamy Coconut Broth studded with tender Tubers, it would be difficult to suggest either of these as ‘better’ as both were worth every bit of stomach space, as too was a more personalized build-your-own Rice Noodle Soup station flanked by traditional condiments.

Getting back to the Dim Sum as Beverages were topped off, several trays already being replenished with fresh items from a busy kitchen, additional highlights from the next two plates included a nicely baked Scallop beneath Cheese and preserved Black Truffles plus jumbo Walnut Prawns, bursting Quail Egg Shiu Mai and Rolls featuring snappy Sea Cucumber or Sticky Rice wrapped around a generous amount of fresh Abalone.

A bit disappointed by Roast Duck, the Peking Duck Bun station from Fountains Brunch apparently too good a thing to last, additional carved Meats were highlighted by two types of Pork while the cold Seafood Station fared well despite a limited sample, residual capacity instead saved for funky yet delicious Steamed Oysters in Sea Moss plus slippery housemade Noodles dressed in Pork and Cabbage.

Rounding out the two and a half hour visit with Coffee and Dessert it was as fountains danced to new tunes played overhead that a fried Crepe made to each guest’s specifications was enjoyed alongside a couple more Dim Sum before moving on to final bites, the Dessert room of old now a well-culled station highlighted by the same Macarons offered at Forbes 5-Star Le Cirque plus Fruit and Chocolate selections from which a rich Brownie Parfait and lightly toasted Guava Tart were standouts.

FIVE STARS: Obviously not as cheap as Cathay House or anywhere else on Spring Mountain Road it would be foolish to suggest that Jasmine’s Dim Sum Brunch even belongs in the same conversation as such places in terms of Food or Service, the once (or twice) yearly event in every way a celebration that is well justified for those who can afford it and, in reality, a fairly good way to experience Jasmine for those not willing or unable to break the bank during Dinner service.

RECOMMENDED: Tradition Egg Tart with Bird’s Nest / Cheese Baked Bun / Purple Yam Taro Bun / Dried Scallop and Cordyceps Congee / Bubur Cha Cha / Cheesy Black Truffle Scallop / Quail Egg Shiu Mai / Walnut Prawns / Shrimp, Scallop, Sea Cucumber Bean Curd Roll / Abalone Glutinous Rice Wrap / Wok-Fried Udon with Shredded Pork, Bean Sprouts, Cabbage / Steamed Golden Oyster and Sea Moss / Guava Meringue Tart / Chocolate Brownie Parfait / Macarons

AVOID: Lotus Blossom Sesame Ball / Roast Duck / Green Tea Cake

TIP: Although listed as being offered through the 2/25/18 management suggested that depending on volume the event is sometimes ended sooner. Call for reservations or catch them again in late-December.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.bellagio.com/en/restaurants/jasmine.html

Posted in Breakfast, Coffee, Dessert, Food, Jasmine, Jasmine Chinese New Year Brunch, Jasmine Chinese New Year Dim Sum Brunch, Jasmine Dim Sum Brunch, Jasmine Lunar New Year Dim Sum Brunch, Las Vegas, Lobster, Macaron, Macaroon, Nevada, pancake, Pancakes, Pork, Truffle, Truffles Tagged Abalone, Abalone Glutinous Rice Wrap, Apple, Apples, Bamboo, Bamboo Shoot, Bamboo Shoot Shrimp Dumpling, Bamboo Shoots, Barbecue, Barbeque, BBQ, BBQ Pork Bun, Bean, Bean Curd, Bean Curd Roll, Bean Sprouts, Beans, Beef, Bellagio, Birds Nest, Black Truffle, Black Truffles, Blueberries, Blueberry, Brownie, Bubur Cha Cha, Bubur Cha Cha Coconut Soup, Bubur Cha Cha Coconut Soup with Taro and Yam, Bubur Cha Cha Soup, Bun, Cabbage, Cake, Cakes, Candied Nuts, Cantonese, Cantonese BBQ Pork Bun, Caramel, Caramel Crepe with Fresh Whipped Cream, Cheeese, Cheese Baked Bun, Cheese Tart, Cheesy Black Truffle Scallop, Cheesy Lobster Egg Sandwich, Cherries, Cherry, Chicken, Chocolate, Chocolate Brownie Parfait, Chocolate Fudge, Chocolate Mousse, Chocolate Raspberry Fudge Cake, Choux, Clam, Clams, Clams with Mignonette, Coconut, Coconut Soup, Coconut Sponge Cake, Coconuts, Coffee, Congee, Connie Shin, Cookie, Cookies, Cordycep, Cordyceps, Cow, Cream, Cream Puff, Cream Puffs, Crepe, Crepes, Custard, Dessert, Desserts, Dim Sum, Dried Scallop, Dried Scallop and Cordyceps Congee, Duck, Dumpling, Egg, Egg Custard, Egg Custard Tart, Egg Tart, Egg Yolk, Eggs, endoedibles, Fiji, Fiji Water, Food, Foodie, French Press Coffee, Fried Shrimp Roll, Fruit, Fudge, Fudge Brownie, Fudge Cake, Glutenous Rice, Golden Oyster, Green Onion, Green Onions, Green Tea, Green Tea Cake, Greens, Guava, Guava Meringue Tart, Har Gow, Herb Crusted Lamb, Herbs, Hot Tea, Jasmine, Jasmine Bellagio, Jasmine Chinese New Year Brunch, Jasmine Chinese New Year Dim Sum Brunch, Jasmine Dim Sum Brunch, Jasmine Lunar New Year Dim Sum Brunch, Lamb, Las Vegas, Lemon, Lemons, Lobster, Lotus, Lotus Blossom, Lotus Blossom Sesame Ball, Lotus Blossoms, LV, Macaron, Macarons, Macaroon, Macaroons, Mayo, Mayonnaise, Meringue, Michael Uzmann, Mignonette, Milk, Mousse, Museli, Mushroom, Mushrooms, Napa Cabbage, Nevada, New Year Coconut Sponge Cake, New Years Pastry, Nuts, NV, Oat, Oatmeal, Oats, Oyster, Oysters, Pastries, Pastry, Pig, Pistachio, Pistachios, Pork, Pork Belly, Pork Bun, Pork Siew Mai, Prawn, Prawns, Preserved Pork Belly, Prime Rib, Purple Yam, Purple Yam Taro Bun, Purple Yams, Quail Egg Shiu Mai, Quail Eggs, Qual Egg, Raspberries, Raspberry, Rice, Rice Noodle, Rice Noodle Soup, Rice Noodles, Roast Duck, Roast Pork Belly, Roll, Sandwich, Scallion, Scallions, Scallop, Scallops, sea cucumber, Sea Cucumbers, Sea Moss, Sea Moss Scallop Dumpling, Seared Chicken and Mushroom Bun, Seed, Sesame, Sesame Seed, Sesame Seeds, Sheep, Shiu Mai, Shredded Pork, Shrimp, Siew Mai, Sin City, Skin, Spicy Braised Pork, Sponge Cake, sprouts, Steamed Golden Oyster, Sweet and Sour Pork, Taro, Tea, The Bellagio, Tomato, Tomatoes, Tradition Egg Tart with Bird’s Nest, Traditional Museli with Fruit, Truffle, Truffles, Udon, Udon Noodle, Udon Noodles, Vanilla, Vegas, Walnut, Walnut Prawns, Walnuts, Water, Whipped Cream, Wok-Fried Napa Cabbage, Wok-Fried Udon, Yam, Yams, Yolk, Yolks

February 16, 2018
6:00 PM
by: Uhockey

Osteria Costa [2,] Las Vegas NV

Osteria Costa

Iced Tea

Warm Bread – Olive Oil

Margherita Pizza – Mozzarella di Bufala, Pomodoro, Basil

Rigatoni alla Norma – Pomodoro, Eggplant, Basil (1/3 portion)

Bucatini Cacio e Pepe – Black Pepper, Pecorino Romano, Pink Peppercorn (1/3 portion)

Fusilli – Pomodoro, Basil, Garlic (1/3 portion)

Fettuccine – Neapolitan Beef Ragu, Pomodoro, Pecorino (1/3 portion)

Lasagna – Sausage, Mozzarella, Pomodoro (1/3 portion)

Spaghetti – Shrimp, Garlic, Olive Oil, Chiles, Mint (1/3 portion)

Agnolotti – Folded Ricotta Ravioli, Parmigiano, Tomato (1/3 portion)

Linguini & Clams – Garlic, Chiles, Lemon (1/3 portion)

Cannelloni al Forno – Ricotta, Pomodoro, Parmigiano (1/3 portion)

Double Espresso – Ice

Neapolitan Cookie Gelato – Rainbow Cookies

Baba Al Rhum – Whipped Cream, Housemade Limoncello

Although Osteria Costa is not “officially” open until the end of this week, the geniuses in MGM Public Relations apparently needing three weeks to invite all the ‘media’ and ‘influencers’ who will only visit once, tweet some photos and never return, it was prior to QotSA at The Cosmopolitan that a second meal was enjoyed at The Mirage’s newest Restaurant, a tasting of all nine Pastas plus a Pizza once again proving this a space to be reckoned with in Las Vegas’ often underwhelming mid-priced dining category.

In reality serving guests since February 1st, Chef Michael LaPlaca and General Manager Chris Zadie carrying over a large number of their staff from Portofino to a more casual space jutting out into the gaming area, it was on the Osteria Costa’s third day that a visit with friends found the space already humming along in high gear, the two weeks in between producing largely positive accounts on Social Media and the Restaurant doing good business with both reservations and the walk-in crowd.

Focused on the Cuisine of Naples and the Amalfi Coast with a menu divided into six sections, a collection of housemade Pastas the largest and most relevant for those familiar with Michael’s work at Portofino, it was shortly after the Restaurant’s 5:00pm opening that a seat was offered at either the Pizza bar or one stocked with Booze, the former an easy choice for those who would rather watch the Chefs work than whatever sport is being shown on TV.

Already familiar with much of the staff, though a pair of open kitchens allows diners far more access than did the former location, it was shortly after taking a seat that Iced Tea was delivered along with Warm Bread and Olive Oil, the decision to tread lightly with the latter well advised as it was no more than ten minutes before a Margherita Pie with imported Mozzarella di Bufala was being painted with Olive Oil from a Rosemary Branch and presented with light hints of char plus a puffy cornicione.

Dinning before a show but leaving plenty of time, the tasting pre-arranged to maximize variety in the setting of Osteria Costa’s surprisingly large portions, it was with slices of Pizza once again proving to be the Strip’s best that three plates of Pasta were delivered, the emerging signature Rigatoni alla Norma once again a highlight with tender Eggplant and boldly aromatic Red Sauce while the Fusilli was fairly similar though lacking in textural variance, a situation certainly not applicable to al dente Bucatini Cacio e Pepe that serves the Noodles just as they should be with good Cheese and an extra bit of intrigue contributed by Pink Peppercorns added at the end.

Producing every Pasta on-site, some machine-cut and others hand-formed, it was as first bites were being enjoyed that an additional trio joined the tasting, silky ribbons of Fettucine from visit number one again forming the backdrop for meaty Ragu that doesn’t hide behind Tomatoes while the Lasagna with housemade Sausage is reminiscent of the version at Portofino and therefore quite good, as too is LaPlaca’s take on Spaghetti Alio & Olio that features plump Shrimp and particularly hot Serrano Chiles barely tamed by Garlic and a touch of Mint.

Served in 1/4 to 1/3 portions, prices ranging $18-$22 for full-size plates that will easily make a meal for most, it was as part of the last round that Linguini & Clams was placed between Cannelloni and Agnolotti, the hollow tubes packed with herbed-Ricotta tender but fairly pedestrian while Michael’s best Pasta from Portofino still shines in a more simple presentation than the legendary one made with Corn and Lobster.

Unable to pass on Dessert, the only one missed at last visit requested alongside another look at Osteria Costa’s Neapolitan Cookie Gelato, it bears repeating that at $5-$7 each there may be no better Restaurant deal in Las Vegas right now than this collection of Sweets, the frozen treat studded with and topped in Rainbow Cookies featuring three sizable scoops while the Brioche covered in freshly whipped Cream and housemade Limoncello tops Alain Ducasse’s version at Rivea for half the price.

FOUR AND A HALF STARS: Unable to judge Osteria Costa as one would Portofino despite the same Chef and General Manager, the concepts and price-point simply different, two early looks at Michael LaPlaca’s new Restaurant hopefully provide a glimpse of what is possible but seems long forgotten in the era of Celebrity Chef nonsense, and that is a space serving great Food that is at the same time accessible and affordable without compromising on style or service.

RECOMMENDED: Any of the Pizzas, Rigatoni alla Norma, Fettuccine, Lasagna, Agnolotti, Bucatini Cacio e Pepe, Neapolitan Cookie Gelato, Baba Al Rhum.

AVOID: Although not ‘bad,’ the Fusilli is only necessary for those who dislike Eggplant as the Rigatoni is simply better while those eyeing the Cannelloni would be better off with Agnolotti.

TIP: Mon – Sun 5:00 PM – 10:30 PM. “Grand Opening” on 2/22/18.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.mirage.com/en/restaurants/osteria-costa.html

Posted in Bread Basket, Coffee, Dessert, Food, Ice Cream, Italian, Las Vegas, Nevada, Osteria Costa, Pizza, Pork, Portofino, Portofino by Chef Michael LaPlaca, Portofino Ristorante, Tasting Menu Tagged Agnolotti, Baba, Baba Al Rhum, Baba Au Rhum, Basil, Beef, Beef Ragu, Black Pepper, Bread, Bucatini, Bucatini Cacio e Pepe, Buffalo Mozzarella, Cacio e Pepe, Cake, Cakes, Cannelloni, Cannelloni al Forno, Cheese, Chiles, Chili, Chili Pepper, Chili Peppers, Chris Zadie, Clam, Clams, Coffee, Cookie, Cookies, Cow, Cream, Dessert, Desserts, Double Espresso, Eggplant, Eggplants, endoedibles, Espresso, Fettuccine, Folded Ricotta Ravioli, Food, Foodie, Fusilli, Garlic, Gelato, Housemade Limoncello, Ice, Ice Cream, Ice Tea, Iced Tea, Las Vegas, Lasagna, Lemon, Lemons, Limoncello, Linguini, Linguini & Clams, Liquor, LV, Margherita, Margherita Pizza, Michael LaPlaca, Michael Uzmann, Mint, Mints, Mirage, Mozzarella, Mozzarella Cheese, Mozzarella di Bufala, Neapolitan, Neapolitan Beef Ragu, Neapolitan Cookie, Neapolitan Cookie Gelato, Nevada, Noodle, Noodles, NV, Olive Oil, Osteria Costa, Parmigiano, Parmigiano Cheese, Parmigiano Reggiano, Parmigiano Reggiano Cheese, Pasta, Pastries, Pastry, Pecorino, Pecorino Cheese, Pecorino Romano, Pepper, Peppercorn, Peppercorns, Peppers, Pig, Pink Peppercorn, Pink Peppercorns, Pizza, Pomodoro, Pomodoro Sauce, Pork, Pork Sausage, Portofino, Portofino by Chef LaPlaca, Portofino by Chef Michael LaPlaca, Portofino Ristorante, Ragu, Rainbow Cookies, Ravioli, Ricotta, Ricotta Cheese, Rigatoni, Rigatoni alla Norma, Sauce, Sausage, Shrimp, Sin City, Spaghetti, Spaghetti Alio & Olio, Tasting Menu, Tea, The Mirage, Tomato, Tomato Sauce, Tomatoes, Vegas, Vinegar, Warm Bread, Wheat, Wheat Bread, Whipped Cream, Whole Wheat, Whole Wheat Bread

February 16, 2018
11:31 AM
by: Uhockey

Sunrise Donuts, Las Vegas NV

Sunrise Donuts

Glazed Buttermilk Bar

Glazed Buttermilk Bar with Cinnamon Streusel

Cherry Cake Donut

Cinnamon Crumb Cake Donut

Old Fashioned Donut with Maple Glaze

Plain Cake Donut with Strawberry Glaze

Opened in the waning days of 2017 it was actually on accident that a trip down Decatur discovered Sunrise Donuts, a flag flapping in the breeze drawing attention just north of the 215 and a left turn prior to the entrance ramp finding plenty of parking in front of the shop that is apparently open 24/7.

Not far from the Highway Patrol and offering a diverse menu including Tamales, Burritos, Pizzas, Boba, Ice Cream and Donuts plus Soda and Soft Drinks, the overall feel more like that of a convenience store than a proper dining establishment, it was just prior to noon that doors were opened and greetings offered by a petite Asian Woman, one other patron present and reading the newspaper as pop music played from speakers at ceiling level.

Presenting Donuts to the right and Ice Cream to the left, an overhead menu and Microwaves behind the counter stirring suspicion of the joint’s overall quality, it was after perusing options that the decision was made to try six fried Pastries, each grabbed with tongs and dropped into a white paper bag without much care at a total cost of just $5.24 for the half-dozen.

Assaulted by the smell of Subway on the way out, a few minutes drive to the office separating purchase from first taste, it was with items unbagged and hundreds of spare crumbs brushed away from items to which they did not belong that teeth sank into a Buttermilk Bar, the texture a bit dry but nicely penetrated by Icing while the Streusel-topped version was unfortunately a complete failure that both looked and tasted as if it may have been a day or two old.

Undoubtedly frying from a Mix, the price alone evidence of that fact while anyone familiar with old-school Doughnutries across America can easily spot the difference between these and something involving a little more effort, it was admittedly surprising to see Cherry Cake in place of the more typical Blueberry version, an instant reminder of childhood in the Midwest provided by Dawn Food Products of Jackson Michigan even though the half-hearted bagging required a lot of effort to get all the Streusel off it.

Uncertain as to whether Sunrise Donuts and Sunrise Too on East Charleston are related, a suspicion of no based on quality and selection, it was next that a Cinnamon Crumb Cake Ring proved equally inedible as the similarly topped Bar, the Old Fashioned decent but not melt-in-the mouth like that of Ace or Pink Box while the Strawberry Glazed Cake somehow managed to out-artificial the flavor of Dunkin.

ONE AND A HALF STARS: Not purporting to be ‘Artisan’ or unique, and in reality not worth getting off the highway for, Sunrise Donuts may fill a niche for Donuts in the area, but even at such a low price it would be worthwhile for anyone with any sense of taste to make the effort to go elsewhere.

RECOMMENDED: Having grown up on Cherry Cake Donuts in Northwest Ohio I’ll admit a touch of nostalgia for that one.

AVOID: None of the Donuts were good, but the Cinnamon-Streusel ones were particulary bad.

TIP: 24/7 for all your Microwave-fresh needs.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

Posted in Breakfast, Dessert, Food, Las Vegas, Nevada, Sunrise Donuts Tagged Butter, Buttermilk, Buttermilk Bar, Buttermilk Bar with Cinnamon Streusel, Cake Donut, Cake Donuts, Cake Doughnut, Cake Doughnuts, Cherries, Cherry, Cherry Cake, Cherry Cake Donut, Cinnamon, Cinnamon Crumb Cake Donut, Cinnamon Crumb. Crumb Cake, Cinnamon Streusel, Crumb Cake Donut, Crumb Cake Donuts, Donut, Donuts, Doughnut, Doughnuts, Glaze, Glazed Buttermilk Bar, Glazed Buttermilk Bar with Cinnamon Streusel, Icing, Maple, Maple Glaze, Old Fashioned, Old Fashioned Donut, Old Fashioned Donut with Maple Glaze, Old Fashioned Doughnut, Plain Cake, Plain Cake Donut, Plain Cake Donut with Strawberry Glaze, Plain Cake Doughnut, Strawberries, Strawberry, Strawberry Glaze, Strawberry Icing, Streusel, Sunrise Donuts

February 16, 2018
7:01 AM
by: Uhockey

Rosallie [14,] Las Vegas NV

Rosallie Le French Café

Quiche Chevre with Sauteed Spinach, Tomato, Goat Cheese

Butter Croissant

Pain au Chocolat

Almond Croissant

Nutella Almond Croissant

Coffee Opera Cake

Raspberry Bavarois Cake

Walnut Pie

Raspberry Linzer Torte

Raspberry Tart

It was not long after Rosallie opened in August of 2015 that visit #1 took place, the former 7-Eleven at that time still an incomplete project but the Pastries so appealing that nearly a dozen were ordered before tasting, each bite to follow a significant upgrade on what had previously been available in Sin City and the store’s owner Jonathan Pluvinet an affable sort who genuinely seemed to care about the quality of both the product and guest experience.

Flash-forward now some thirty-months, at least four additional French Bakeries since opened West of Las Vegas Boulevard and South Rainbow quickly becoming one of The Valley’s most densely packed dining corridors, it was once again just minutes after opening that a visit was paid to Le French Café now featuring a hand-build Wine Vault and furniture by the young Frenchman, a to-go order for work marking the eighteenth time Rosallie would help brighten the day for self and others.

In reality best described as Rosallie Las Vegas at this point, location number two off to a great start in Winter Garden Florida, it was with pre-ordered items packed plus a few additional treats added that several still-warm boxes were walked to the car before a five minute drive and two trips up the stairwell, slices of Vegetarian Quiche holding up well inside plastic Clamshells with Crust as clean and buttery as ever beneath Goat Cheese infused Custard.

No doubt familiar with Rosallie’s collection after so many visits, a box of Butter Croissants and Pain au Chocolat going quickly amongst staff as they trickled in, it was over the course of the day that several old and new items were tasted, the Almond Croissant still unrivaled anywhere else in America as it completely eschews Frangipane in favor of house-ground Nuts while the Nutella-drizzled version is expectedly rich and equally delicious, particularly when still warm and partially melted.

Putting good people in charge of both the kitchen and front-of-house, Jonathan himself still splitting time between Nevada and Florida in addition to raising his family, it was next that an all-new Cake was tasted side-by-side with Rosallie’s delicious Coffee Opera slice, the Raspberry Bavarois proving an equally fine choice with a Crème Brûlée center atop the crunchy Hazelnut Croquant layer.

Unable to resist a slice of Jonathan’s Walnut Pie, perhaps the most significant of all Rosallie’s options as such a thing was never offered in Las Vegas prior, it was back to Raspberry that the tasting turned to finish, a glazed Linzer Pie sandwiching fresh Jam between its layers and the Raspberry Tart one of several Fruits currently available atop a base made of ground Nuts and Shortbread.

FIVE STARS: I’m not sure if it is a matter of how sad the national scene is today, or how great Rosallie Le French Café is, but on a recent trip to New England I didn’t even think to look for a traditional French Bakery, the simple fact that Jonathan’s little store on South Rainbow would be there when I got home all the assurance that was needed to focus appetite elsewhere.

RECOMMENDED: Almond Croissant, Walnut Pie, Nutella Croissant, Raspberry Linzer Torte, Coffee Opera Cake.

AVOID: N/A

TIP: 7a-6p daily. Call ahead for pre-orders and consider Yelp! online delivery if you can’t make it to the store.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

Home

Posted in Breakfast, Coffee, Croissant, Croissants, Dessert, Food, Las Vegas, Nevada, Rosallie, Rosallie 'Le French Cafe' Tagged Almond, Almond Croissant, Almonds, Butter, Butter Croissant, Cake, Cakes, Cheese, Chevre, Chocolate, Chocolate Croissant, Chocolate-Hazelnut, Coffee Opera Cake, Confectioner's Sugar, Creme Brulee, Croissant, Croissants, Croquant, Crust, Dessert, Desserts, Egg, Eggs, endoedibles, Food, Foodie, Goat Cheese, Hazelnut, Hazelnut Croquant, Hazelnuts, Jonathan Pluvinet, Las Vegas, Linzer, Linzer Torte, LV, Michael Uzmann, Nevada, Nut, Nutella, Nutella Almond Croissant, Nutella Croissant, Nuts, NV, Opera, Opera Cake, Orange, Oranges, Pain au Chocolat, Pain au Chocolate, Pasties, Pastry, Pie, Pies, Powdered Sugar, Quiche, Quiche Chevre, Raspberries, Raspberry, Raspberry Bavarois, Raspberry Bavarois Cake, Raspberry Linzer, Raspberry Linzer Torte, Raspberry Tart, Rosallie, Rosallie Le French Cafe, Salad, Sauteed Spinach, Shortbread, Sin City, Spinach, Sugar, Tomato, Tomatoes, Torte, Vegas, Walnut, Walnut Pie, Walnut Tart, Walnut Tarte, Walnuts

February 10, 2018
6:05 PM
by: Uhockey

The Kitchen at Atomic, Las Vegas NV

The Kitchen at Atomic

Foie Gras Toast – Toasted Bread, Fruit Compote, Roasted Seeds and Nuts

Urban Seed Salad – Mizuna, Tatsoi, Baby Romaine, Fennel, Whiskey Barrel Aged Shoyu Cherry Blossom Vinaigrette, Butter Braised Tokyo Turnips, Wood Fired Matsutake Mushrooms, Chives, Cilantro

Harissa Carrots – Wood chip roasted Thumbelina Carrots, Harissa, Sunflower Seeds, Mint Leaves, Toasted Coriander Cream

MMM – Mocha Oatmeal Stout Mole, Beef Cheek, Seasonal Pickles, Brown Butter Masa Dumplings

Boneless Hot Pig in Winter – Crispy Pork in Afghan Stew, Peppers, Garlic, Greens, Cilantro, Onions

Cornmeal Fried Sea Bream – Creamer Potatoes, Clams, Smoked Sea Salt, Garlic Oil, Sambal Remoulade

Whiskey Bread Pudding – Griddled Whiskey Bread Pudding, Smoked Sea Salt Caramel, Cardamom Whipped Cream

Not a drinker and unmoved by praise from Anthony Bourdain it was not until Justin Kingsley Hall took over the kitchen that Las Vegas’ oldest freestanding Bar was of any real interest, a low-slung building on East Fremont that was previously just another flashing sign between free parking and the rest of DTLV suddenly becoming a dining destination spawning accolades from both trusted and questionable patrons, but a dinner-party of seven on Saturday confirming the gossip.

Known simply as The Kitchen at Atomic, an April addition to the 65+ year-old Bar that has seen a recent boom in popularity thanks to a rejuvenated Downtown, it was just prior to Halloween 2017 that former SLO-Boy and Sparrow & Wolf Chef Hall took over the reins from Josh Horton, the menu quickly saying goodbye to Fries, Hot Dogs and Pretzels that were replaced by Justin’s unique style of layered flavors and inspiration from San Luis Obispo.

No doubt a busy man, the new Restaurant plus recent events such as Whiskey in The Wilderness plus Harvest’s Snack Wagon balanced with fatherhood, it was shortly after entering the space next to Atomic Liquors that Justin was seen slicing Vegetables through glass dividing kitchen from an immense dining room, a modest soundtrack and dim lights giving the room a pleasant feel though oversized booths with lazy-Susans proved difficult to navigate for guests who needed to slide in.

Presenting a menu divided into six sections, The Butcher and The Farmer featured prominently along with Entrees intended for solos or sharing, it was after drinks were ordered and ample descriptions of Specials were presented by a sever also named Justin that things got underway, the young man who formerly worked at Glutton outperforming many on-Strip Captains with his knowledge of the offerings and ability to articulate them in a manner appropriate to both well-traveled diners and novices.

Dining in four-courses with a total of seven plates, doubles of each save for one entrée plenty to go around without leaving anyone hungry, it was atop a slice of Toast from Chris Decker and John Arena that Chef Hall perched a piece of Foie Gras accompanied by poached Strawberries plus savory Streusel, the flavors and textures coming across distinct yet complimentary with a large salad of locally grown Greens from Urban Seed even more complex but tied together by fragrant and fermented Vinaigrette.

Often internationally inspired in his cooking, a bounty of seasonal markets and the Spanish-stylings of his California hometown giving Chef Hall a gift with Vegetables and Herbs that few local Chefs can claim, course two featured Thumbelina Carrots with tops still attached roasted and painted in Harissa alongside an impeccable plate of Cornmeal Dumplings atop Mole every bit as dirty as one might find south of the border, both plates offering up-front heat but the former cooled by Coriander Cream while the later accomplishes the same by way of housemade Pickles.

Allowing plenty of time for conversation between courses, the Restaurant at Standing-Room-Only capacity from 7:30pm until the meal ended past nine, Entrees included a slightly modified version of Atomic’s “Hot Pig in Winter” featuring Crispy Pork in a deeply colored Stew with bold aromatics, the daily special in anticipation of Mardi Gras raising the bar even further in terms of taste and presentation as Chef Hall sent out two whole Sea Bream gutted and fried on the Bones with Clams, Potatoes and spicy Remoulade.

Rounding out the meal with one of the two Desserts, Justin’s Whiskey Bread Pudding from SLO-Boy resurrected for good reason, it was with admitted envy that two servings of the dish had to be shared with anyone else, recent comments about the version at The Palms A.Y.C.E. now modified to suggest theirs is the best *on a Buffet* as this $8 wedge is worth every penny thanks to the toasty edges around Custard with plenty of booze playing off a big quenelle of Cream perfumed by Cardamom.

FIVE STARS: Exiting The Kitchen at Atomic more than two-and-a-half hours after arrival, though everything about the evening felt far quicker, it was with others off to movies or concerts that a walk back to the car left one to reflect on what they’d just tasted, and that is some of the most unique and confident cooking being offered in Las Vegas today with service to match.

RECOMMENDED: Urban Seed Salad, MMM, Harissa Carrots, Whiskey Bread Pudding.

AVOID: Booths in the corners are tight for anyone required to slide in, but if it is the only thing available then it is a sacrifice worth making.

TIP: Thursday through Saturday 5pm to 2am, Sunday and Wednesday 5pm till midnight. 21+ only.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

http://atomic.vegas/the-kitchen

Posted in Atomic Liquors, Bread Pudding, Dessert, Foie, Foie Gras, Food, Gnocchi, Kitchen at Atomic, Las Vegas, Nevada, Pork, The Kitchen at Atomic Tagged Afghan Stew, Atomic, Atomic Liquors, Baby Romaine, Beef, Beef Cheek, Beer, Boneless Hot Pig in Winter, Bread, Bread Pudding, Brown Butter, Brown Butter Masa Dumplings, Butter, Butter Braised Tokyo Turnips, Caramel, Cardamom, Cardamom Whipped Cream, Carrot, Carrots, Cherry Blossom, Cherry Blossoms, Chive, Chives, Chris Decker, Cilantro, Clam, Clams, Coriander, Coriander Cream, Corn, Corn Dumpling, Corn Dumplings, Corn Meal, Cornmeal, Cornmeal Fried Sea Bream, Cow, Cream, Creamer Potato, Creamer Potatoes, Crispy Pork, Dessert, Desserts, Duck, Duck Liver, Dumplings, endoedibles, Fennel, Fish, Fishes, Foie, Foie Gras, Foie Gras Toast, Food, Foodie, Fruit Compote, Garlic, Garlic Oil, Greens, Griddled Whiskey Bread Pudding, Harissa, Harissa Carrots, Hot Pig In Winter, John Arena, Justin Kingsley Hall, Kitchen at Atomic, Las Vegas, Lettuce, Liver, LV, Masa, Masa Dumplings, Matsutake, Matsutake Mushroom, Matsutake Mushrooms, Matsutakes, Michael Uzmann, Mint, Mint Leaves, Mizuna, MMM, Mocha, Mocha Oatmeal Stout, Mocha Oatmeal Stout Mole, Mole, Nevada, Nut, Nuts, NV, Oat, Oatmeal, Oats, Onion, Onions, Pastries, Pastry, Pepper, Peppers, Pickle, Pickles, Pig, Pistachio, Pistachios, Pork, Potato, Potatoes, Remoulade, Roasted Seeds, Romaine Lettuce, Salad, Salt, Salty Caramel, Sambal, Sambal Remoulade, Sea Bream, Seasonal Pickles, Seed, Seeds, Shoyu, Shoyu Vinaigrette, Sin City, Smoked Caramel, Smoked Sea Salt, Smoked Sea Salt Caramel, Stew, Stout, Strawberries, Strawberry, Sunflower Seeds, Tasting Menu, Tatsoi, The Kitchen at Atomic, Thumbelina Carrot, Thumbelina Carrots, Toast, Toasted Bread, Toasted Coriander Cream, Tokyo Turnip, Tokyo Turnips, Turnip, Turnips, Urban Seed, Urban Seed Salad, Veal, Vegas, Vinaigrette, Whipped Cream, whiskey, Whiskey Barrel Aged Shoyu Cherry Blossom Vinaigrette, Whiskey Bread Pudding, Wood chip roasted Thumbelina Carrots, Wood Fired Matsutake Mushrooms

February 10, 2018
12:04 PM
by: Uhockey

Good Pie, Las Vegas NV

Good Pie

Good Cheese Brooklyn Style – Mozzarella, Fresh Mozzarella, Grana, Tomato Sauce, Basil

The Good Good Grandma Style – Mozzarella, Fresh Mozzarella, Grana, Tomato Sauce, Sausage, Artichoke Hearts, Oregano

Good White Grandma Style – Mozzarella, Fresh Mozzarella, Grana, Ricotta, Garlic Oil, Basil

Good Pep Grandma Style – Mozzarella, Fresh Mozzarella, Grana, Tomato Sauce, Pepperoni

A Good Time Detroit Style – Mozzarella, Fresh Mozzarella, Grana, Meatballs, Ricotta, Tomato Sauce, Basil

To hear Vincent Rotolo tell a story about Pizza is like listening to someone talk about their child or spouse and on February 9th, 2018 Good Pie was born in Pawn Plaza, the opening day featuring an overwhelming outpour of community support but day two a bit calmer and allowing time to sit, observe and listen while eating some great Pizza inspired by New York and Grandma with an assist from the talented Ismaele Romano.

Raised in Brooklyn and immersed in the world of cooking from an early age, Grandma’s baking and Rotolo’s father roasting Artichokes stuffed with Sausage just some of the stories one is likely to hear in addition to mentorship from the legendary John Arena when listening to Vincent “talk shop,” Good Pie takes over the short-lived Pawn Pizza with a focus on nothing but making an honest living while doing what one loves, and in the case of Chef Rotolo that is making Pies that his and other Italian Grandmothers would approve of.

A New Yorker at heart but well-known throughout Sin City after stints at 800°, Dom DeMarco’s and Evel Pie, a theme of getting bored easily when past the R&D stages with others finally encouraging the Chef to open a shop of his own, Good Pie can be found on the lower level of the two-story Pawn Plaza across from World Famous Gold and Silver Pawn Shop, a consistent line of tourists present and likely to provide plenty of foot traffic as the shop gains traction.

Refusing to serve anything Grandma wouldn’t serve out of the storefront and appropriately unwilling to doctor up slices after baking for the sake of quality and consistency, diners arriving at 725 South Las Vegas Boulevard will find plenty of parking in a lot adjacent Good Pie’s back-corner lot, the space narrow but full of warmth not just from the ovens but an interior decorated in pictures of Grandmas, oven mitts, wooden spoons and prayer cards.

Naming the space simply based on an intention to make “Good Pie” with great ingredients, the fresh Mozzarella brought in from Brooklyn, Red Pepper from Italy, local Produce and Caputo Flour, it is surprisingly from a single base Dough that Rotolo and his Sicilian co-worker create three distinct Pies, the first out of the oven on Saturday a $3 slice like one might find on the streets of New York but less sweet or oily, the purity of Tomato Sauce and Cheese allowing yeastiness to come across with a lightly saline finish attributable to shavings of Grana Padano.

Not just channeling Grandma in décor and legacy, but equally by way of a regional style of Pie known by the name, it was admitting that the current batch of Dough had only been fermenting for 48-instead of the desired seventy-two that Vince and Ismaele next produced three 16-inch-by-16-inch Pizzas to feed an increasing number of walk-ins, The Good Good featuring those same ingredients he fondly remembers his father preparing and nicely balanced with just a hint of spice while the Cup n’ Char Pepperoni added extra crunch to an already thin and crispy Crust with big blisters.

Expressing a desire to integrate his idea into the Downtown community and feed neighbors the food of his memories, a home nearby showing him already committed to DTLV, it was next a slice of the Good White that impressed by not only intensely creamy Ricotta but locally made Garlic Oil that impregnates the base without becoming overwhelming, a rarity to be sure and something poised to play even better off Vincent’s Gluten-Free Crust that took Number Two at the International Pizza Championships in 2017.

Rounding out the visit with “A Good Time” in the Detroit Style, a Pan-Pizza suddenly making a comeback outside the Motor City for good reason as it takes the best aspects of a Grandma Pie’s crispy square and merges them with Chicago’s Deep Dish, it was after seeing one of The Good $h!t topped with Truffles sent out that this beauty topped in chopped Meatballs and puddles of Ricotta was tasted, a flood of memories of childhood in the shadow of Mo-Town brought back and guaranteeing many return visits.

RATING PENDING: As the first patron on day two, a stellar Grand Opening leaving stock depleted and thus Dough not precisely where Chef Rotolo would like, suffice it to say that the initial impression of Good Pie was very good indeed and a second taste will quickly follow to taste the Garlic Knots, Gluten Free Dough and perhaps a Cannoli or freshly baked Chocolate Chip Cookie as well.

RECOMMENDED: Detroit Style Good Time and The Good White were highlights

AVOID: N/A.

TIP: Open 11am daily with online or phone orders available, delivery coming soon.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

https://www.goodpie.com/

Posted in Food, Good Pie, Italian, Las Vegas, Nevada, Pawn Plaza, Pizza, Pork Tagged A Good Time, A Good Time Detroit Style, Artichoke, Artichoke Hearts, Artichokes, Basil, Beef, Beef Meatball, Beef Meatballs, Brooklyn Round, Brooklyn Style, Cow, Detroit Pie, Detroit Style, Downtown, DTLV, endoedibles, Food, Foodie, Fresh Mozzarella, Garlic, Garlic Oil, Good Cheese, Good Cheese Brooklyn Style, Good Good, Good Pep, Good Pep Grandma Style, Good Pie, Good White, Good White Grandma Style, Grana, Grana Padano, Grandma, Grandma Pie, Grandma Slice, Grandma Square, Ismaele Romano, Italian, Las Vegas, LV, Meatball, Meatballs, Michael Uzmann, Mozzarella, Mozzarella Cheese, NV, Oregano, Pawn Plaza, Pepperoni, Pig, Pizza, Pork, Pork Sausage, Ricotta, Ricotta Cheese, Sausage, Sin City, The Good Good, The Good Good Grandma Style, The Good Pep, The Good White, Tomato, Tomato Sauce, Tomatoes, Vegas, Vincent Rotolo

February 10, 2018
9:36 AM
by: Uhockey

Tacos Huevos, Las Vegas NV

Tacos Huevos

Coffee

Flat Iron Steak and Slow Cooked & Smoked Pork Taco Combo – Melted Cheese, Over-medium Egg, Lettuce, Pico de Gallo, Black Beans, Mexican Rice

Rotisserie Chicken Taco – Shredded Cheese, Pico de Gallo, Lettuce

Sausage and Scrambled Egg Burrito with Rice, Pinto Beans, Roasted Corn, Tomato, Melted Cheese

Nutelladilla – Nutella, Butter, Cinnamon-Sugar, Whipped Cream, Vanilla Ice Cream, Chocolate Sauce

Located in the suddenly rejuvenated Arts District and offering “Unique Mexican quick serve Cuisine” it was for Breakfast on Saturday that a visit was paid to Tacos Huevos on East Charleston, the spot originally noticed thanks to its raucous patio after a disastrous dinner at Mingo Kitchen empty save for one other couple at 9:30am.

Open for “Breakfast, Brunch and Brinner” per the website and luring in Instagrammers by way of Yassss Yolk Porn and Savage Cheese Pulls, the fenced-patio yielding entry to an L-shaped space with counter and kitchen to the right and a sort of Mexican Steampunk dining room to the left, it was while standing back assessing the situation that a pleasant Hispanic cook stood waiting and happy to answer questions, the menu admittedly a bit confusing to those who haven’t previously examined it closely.

Suggested as an alternative to “boring breakfasts and drunken Taco Bell drive throughs after a kick ass night in sin city” as though this was some sort of challenge, the offerings in reality more akin to Chipotle with Tacos, Bowls, Burritos, Salads, Tostadas, or Nachos offered as a base to various Meats and Protein-substitutes plus unlimited “healthy ingredients” that make one question whether fresh = healthy in 2018, it was after a quick bit of mental math and judgment of the day’s plan that three Tacos, a Burrito plus one Dessert and Coffee were ordered at a total cost of $32.20 before tip.

Requesting half of the order for dine-in and half packed to-go, though parts of each were tasted in the dining room while still hot, it was while Dessert was being prepared that Tacos topped with flavorless Rotisserie Chicken, Steak and smoked Pork were found to be largely indistinguishable from one another beneath melted Cheese and a fairly standard list of Toppings, the over-medium Egg placed sloppily on the side really serving no purpose even though the website suggests “eggs and tacos go together like Frida Kahlo and Diego Rivera”…which apparently means together but separate with the later prone to infidelity?

At this point figuring it safe to further poke fun at the online hyperbole, the “idea that subtle infusions in Mexican food can have a profound impact” probably a bit high-brow for Quick Casual, it was turning attention to a forearm-size Burrito that the best of Tacos Huevos offerings was discovered, the chopped Sausage featuring a smooth grind and nicely matched to a fluffy Omelet, Cheese and Corn while a $8.95 “Nutelladilla” suggested for two or more was easily finished by one, the sweet Spread plus Butter and Cinnamon-Sugar becoming nice and crisp beneath Whipped Cream and a scoop of Vanilla Ice Cream.

TWO AND A HALF STARS: Not particularly ‘bad,’ and certainly more fresh or unique than Rubio’s, Baja Fresh or Chipotle, Tacos Huevos would be well served to know its role and focus on seasoning its Meats rather than coming up with odd hooks that likely won’t do much but annoy “discerning patrons.”

RECOMMENDED: Sausage and Egg Burrito, Nutelladilla, Black Beans.

AVOID: Rotisserie Chicken may as well have been plain Tofu while Steak and Pork were almost identical save for the shredded versus chopped texture.

TIP: 8:30a to 9:30p Sun-Thu and open till 12:30a on Weekends.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

http://tacoshuevos.com

Posted in Breakfast, Coffee, Dessert, Food, Ice Cream, Las Vegas, Mexican, Nevada, Pork, Tacos Huevos Tagged Arts District, Bean, Beans, Black Beans, Butter, Cheese, Chicken, Chicken Taco, Chicken Tacos, Chocolate, Chocolate Sauce, Cinnamon, Cinnamon Sugar, Coffee, Corn, Corn Tortilla, Corn Tortillas, Cow, Cream, Dessert, Desserts, DTLV, Egg, Egg White, Egg Yolk, Egg Yolks, Eggs, endoedibles, Flat Iron Steak, Flour, Flour Tortilla, Flour Tortillas, Food, Foodie, Hazelnut, Ice Cream, Las Vegas, Lettuce, LV, Melted Cheese, Mexican Rice, Michael Uzmann, Nevada, Nutella, Nutelladilla, NV, Onion, Onions, Over-medium Egg, Pastries, Pastry, Pico de Gallo, Pig, Pinto Bean, Pinto Beans, Pork, Pork Sausage, Pork Taco, Pork Tacos, Quesadilla, Refried Beans, Refrito, Refritos, Rice, Roasted Corn, Rotisserie Chicken, Rotisserie Chicken Taco, Sauce, Sausage, Sausage and Scrambled Egg Burrito, Sausage Burrito, Scrambled Egg, Scrambled Eggs, Shredded Cheese, Sin City, Slow Cooked & Smoked Pork Taco, Sreak, Steak Taco, Steak Tacos, Sugar, Tacos Huevos, Tomato, Tomatoes, Tortilla, Tortillas, Vanilla Ice Cream, Vegas, Whipped Cream, Yolk, Yolks

February 9, 2018
6:00 PM
by: Uhockey

Salud! Mexican Bistro and Tequileria, Las Vegas NV

Salud! Mexican Bistro and Tequileria

Blue and Yellow Corn Chips – Mole Verde, Salsa Roja, Guajillo Salsa with Roasted Garlic

Queso Fundido – Three Cheeses, Roasted Corn, Chile Poblano, Chorizo, Corn Tortillas

Carne Asada Fries – Angus Flap Steak, Queso Oaxaca, Colorado Sauce, Guacamole, Lime

Pollo Sarandeado – Chorizo-Queso Oaxaca Stuffing, Roasted Corn Pico de Gallo, Sarandeada Cream, Cilantro Rice, Black Beans

Gnocchi Mexicano – Housemade Garlic + Cilanto + Guajillo Dumplings, Guajillo Mushroom Cream Sauce, Queso Fresco

Duck Carnitas – Red Wine-Citrus Braise, Cracklings, Berry Jalapeno Chutney, Cilantro Rice, Black Beans, Corn Tortillas

Tres Leches Flan – Whipped Cream, Strawberries, Orange Caramel, Cinnamon Crumble

Churro Waffles – Cinnamon-Sugar, Whipped Cream, Vanilla Ice Cream, Cajeta

Open for just six months at the former site of Rosemary’s it seems Salud! Mexican Bistro and Tequileria has captured a following faster than many, the upscale twist on Mexican cuisine distinctive from what anyone else seems to be doing in Sin City and more-or-less comparable to the Cuisine offered at Candelas on the Bay on Coronado Island.

Toqued by Chef Israel Reyes and owned by a family of Restaurateurs, at least one of them present on-site and checking in with patrons on a regular basis during a visit on Friday, Salud promises “Food worthy of a fine dining restaurant with a casual atmosphere” and it is immediately upon entry that the later is confirmed, a Bar stocked with top-shelf Tequila lined by guests watching sports television while the dining room offers a more sedate atmosphere decorated in art made by the Chef and his staff.

Taking a modern approach to Mexican Food but still offering Tacos, Burritos and Guacamole, the former even part of an AYCE option along with Margaritas on Mondays, it was after confirming a reservation that seats were offered at a sturdy wooden four-top in the center of the room, the list of Food and Drink soon distributed by a waitress who proved efficient and pleasant throughout the evening.

Dividing the menu into several sections with prices lower than portions dictate, the sizable kitchen quick to send out complimentary Tortilla Strips flanked by three Salsas including a beautiful Guajillo version that eats like dipping Oil with a robust head of Garlic, it was after a moment’s indecision that two Appetizers and three Entrees were selected, a seemingly manageable amount of Food that in reality could have fed at least two others.

Understanding that those seeking “authentic” or “cheap” Mexican may be turned off by something that at times feels “fusion-y,” blistering Queso Fundido studded with Corn like the Koreans nonetheless exemplary with up-front heat and lingering sweetness, it was also in a humongous pile of Carne Asada Fries for just $9 that first impressions of Reyes’ cooking were formed, the hand-cut Potatoes crispy and capable of standing up to thick chunks of Beef served with white Cheese and smoky Colorado Sauce.

As usual doing plenty of research on the place before making a reservation, misspellings on the website and a Grub Hub that mirrors neither price nor scope of the offerings evidencing ownership not quite as on-the-ball as they suggest, it was only a few minutes after receiving Appetizers that a loud male server approached to inform the table that Entrees were ready, the first two plates barely half-finished and his suggestion that Food could “be left under the warmers” forcibly deemed acceptable as there was simply no room to bring them out.

Feeling rushed even though the Restaurant was less than 1/6 full, the rest of the Fundido and Fries shoveled onto share-plates, it was with plates piping-hot from lamps that the “Owner’s favorite” stuffed-Chicken was cut into next, the Cheese not as thick or prevalent as on Salud’s Facebook post from November but flavor and technique still great with juicy Bird complimented yet not overwhelmed by Chorizo and Cream Sauce.

Additionally ordering the $25 Duck Carnitas and $19 Mexican Gnocchi, both portions easily sharable but the former unfortunately a bit under flavored without the accompanying Chutney, it should be fairly obvious to anyone paying attention that the Pasta is not “light” despite being Vegetarian, three completely distinct flavors of velvety Dumplings highlighted by dark ones tinged in Guajillo Peppers, though all played well off a thick Sauce teaming with Mushrooms.

Packing up several Gnocchi plus a heap of Beans and Rice perfumed with Cilantro for home, easily enough for another diner despite everyone being quite full, it was after being presented a verbal list of sweets that two were decided upon, the Tres Leches Flan a good idea that is unfortunately compromised by bitter Citrus notes while the Churro Waffles fall short of those at CRAFTkitchen by being a bit greasy, though the Whipped Cream, Vanilla Ice Cream and Cajeta do a good job of covering up for it.

THREE AND A HALF STARS: Giving credit where it is due, a unique concept these days difficult to find on-Strip let alone in the Suburbs, Salud! Mexican Bistro and Tequileria would be well served to slow down and focus on the details when volume is low instead of trying to lure patrons in with Bingo, AYCE and Comedy Night – as Sparrow & Wolf, Other Mama and Esther’s Kitchen have shown great Food and service sells itself.

RECOMMENDED: Guajillo Salsa, Mole Verde Salsa, Queso Fundido, Carne Asada Fries, Gnocchi Mexicano.

AVOID: Tres Leches Flan should come with a warning about the Orange Zest and if not pressed for time it might be a good idea to request a bit of time between Appetizers and Entrees since the same scene was repeated at two nearby tables.

TIP: See the website for hours and menus, Social Media for events and Groupon, Yelp! or Restaurant.com for discounts.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.saludmexicanbistro.com

Posted in Dessert, Food, Gnocchi, Ice Cream, Las Vegas, Mexican, Nevada, Pork, Salud, Salud Mexican Bistro, Salud Mexican Bistro and Tequileria, Salud!, Salud! Mexican Bistro, Salud! Mexican Bistro and Tequileria, Waffle, Waffles Tagged 3 Milks, Angus, Angus Flap Steak, Avocado, Avocados, Bean, Beans, Beef, Berries, Berry, Berry Jalapeno Chutney, Black Beans, Blue and Yellow Corn Chips, Blue Corn, Cajeta, Cajeta Caramel, Caramel, Caramels, Carne Asada, Carne Asada Fries, Carnitas, Cheese, Chicken, Chile Poblano, Chiles, Chiles Poblano, Chili, Chips, Chorizo, Chorizo-Queso Oaxaca Stuffing, Churro, Churro Waffles, Churros, Chutney, Cilanto, Cilantro, Cilantro Dumpling, Cilantro Dumplings, Cilantro Gnocchi, Cilantro Rice, Cinnamon, Cinnamon Crumble, Cinnamon Sugar, Citrus, Colorado Sauce, Corn, Corn Chips, Corn Tortilla, Corn Tortillas, Cotija, Cotija Cheese, Cow, Cracklings, Cream, Dessert, Desserts, Duck, Duck Carnitas, endoedibles, Flan, Food, Foodie, Fries, Garlic, Garlic Dumpling, Garlic Dumplings, Garlic Gnocchi, Gnocchi Mexicano, Guacamole, Guajillo, Guajillo Dumpling, Guajillo Dumplings, Guajillo Gnocchi, Guajillo Mushroom Cream Sauce, Guajillo Pepper, Guajillo Peppers, Guajillo Salsa, Guajillo Salsa with Roasted Garlic, Guajillos, Ice Cream, Israel Reyes, Jalapeno, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Las Vegas, Lime, Limes, LV, Michael Uzmann, Mole, Mole Verde, Mozzarella, Mozzarella Cheese, Mushroom, Mushroom Cream, Mushroom Sauce, Mushrooms, Nevada, NV, Oaxaca Cheese, Orange, Orange Caramel, Oranges, Pastries, Pastry, Pico de Gallo, Pig, Poblano Pepper, Poblano Peppers, Pollo Sarandeado, Pork, Potato, Potatoes, Queso, Queso Fresco, Queso Fundido, Queso Oaxaca, Red Salsa, Red Wine, Red Wine-Citrus Braise, Rice, Roasted Corn, Roasted Corn Pico de Gallo, Salsa Roja, Salsa Verde, Salud!, Salud! Mexican Bistro, Salud! Mexican Bistro and Tequileria, Sarandeada Cream, Sin City, Steak, Strawberries, Strawberry, Stuffing, Sugar, Three Cheeses, Three Milks, Tomatillo, Tomatillo Salsa, Tomatillos, Tomato, Tomato Salsa, Tomatoes, Tortilla, Tortillas, Tres Leches, Tres Leches Flan, Vanilla, Vanilla Ice Cream, Vegas, Waffle, Waffles, Whipped Cream, Wine, Yellow Corn

February 9, 2018
11:39 AM
by: Uhockey

Plantone’s Italian Market [2,] Las Vegas NV

Plantone’s Italian Market

Chicken Parmesan – Italian Sub Roll, Hosemade Mozzarella, Marinara

Pizza Piccante – Spicy Italian Sausage, Broccoli Rabe, Housemade Mozzarella, Extra Virgin Olive Oil

Pizza Nutella – Strawberries, Bananas, Powdered Sugar

With Spring Valley continuing to evolve as Las Vegas’ most rapidly growing area, the stretch between Rainbow and Decatur just south of the 215 particularly booming in both new homes and restaurants, it was for National Pizza Day that a return was made to Plantone’s Italian Market, lessons learned from last time paying dividends but the Pizza itself again falling short of the best in Sin City.

Now past the one-year mark but obviously still struggling to make its mark in a crowded plaza also featuring Roberto’s, SkinnyFats and Black Sheep with Suzuya and Paid in Full nearby, an arrival at 11:45am finding lines at the former and Sonic but only three patrons present inside the Italian Market, it was in an attempt to save time that an order was placed online, a few items oddly present there but not on the restaurant’s take-out menu or website.

Owned by real estate Broker Glenn Plantone who put his name and childhood memories of Uncle Tony out there to do something different for the area, former D.O.C.G. Chef Francesco Savinetti overseeing the menu, it was once again to pleasant greetings that guests were greeted on entry, everything ready and waiting to go with just $27.50 exchanged for two 10” Pizzas and a Half-Sandwich.

Taking Lunch back to the office, a mere 3 minutes drive finding everything still piping hot on arrival, it was at first glance that the decision to request Pizza “crisp, lightly charred but not burnt” had paid off, the limp Crust of November replaced by something tanned and golden but still fairly flavorless thanks to a lack of fermentation while the ‘spicy’ Italian Sausage most certainly was not, though it paired well with creamy Cheese and Broccoli Rabe that certainly could have been better distributed.

Opting to additionally sample a Sandwich on this visit, the 4p-7p Happy Hour Fried Bologna and Roast Pork Italian Sub both highlights from visit number one, Plantone’s once again shined brightly with the old-school Chicken Parm on soft White Bread with housemade Sauce and Mozzarella, the latter necessitating an extra-dollar despite not being listed as such, though the additional cost is worthwhile.

Described as an old school Italian Deli but clearly willing to cross boundaries, a daily special with French Fries and Macaroni on a Pie clearly targeting the Instagram sector moreso than Tony Boloney or Grandma, it was in an online-only Nutella Pizza topped in sliced Fruit that Lunch concluded, the failure to request a well-cooked Crust unfortunately finding this one even more under-done than last visit and about as interesting as Wonder Bread, though the toppings expectedly did a good job covering up for it.

THREE STARS: Understanding the struggle of owning a Las Vegas Restaurant and strive to be relevant, a difficult task that unfortunately even sees Legends placating “Influencers” as they try to fight Million-dollar Casino marketing budgets, it seems as though Plantone’s would be better-served by being old-school and focusing on the details rather than spreading the word with ridiculous concoctions distributed via “unlokt.”

RECOMMENDED: Chicken Parm Sub with added Housemade Mozzarella, asking for Pizzas to be well-done.

AVOID: Spicy Sausage was not Spicy and standard cooking times on Pizza remain an issue.

TIP: 11a-9p Sunday through Thursday and open until 10pm Fridays and Saturdays, online ordering with curbside pick-up and ezcater available.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.plantonesitalian.com

Posted in Dessert, Food, Italian, Las Vegas, Nevada, Pizza, Plantone's, Plantone's Italian, Plantone's Italian Market, Pork Tagged Banana, Bananas, Bread, Breast, Broccoli, Broccoli Rabe, Chicken, Chicken Breast, Chicken Parmesan, Chocolate, Confectioner's Sugar, Dessert, Desserts, endoedibles, Extra Virgin Olive Oil, Food, Foodie, Francesco Savinetti, Fried Chicken, Glenn Plantone, Hazelnut, Hazelnuts, Hoagie, Hosemade Mozzarella, Housemade Mozzarella, Italian, Italian Sausage, Italian Sub, Italian Sub Roll, Las Vegas, LV, Marinara, Michael Uzmann, Mozzarella, Mozzarella Cheese, Nevada, Nutella, NV, Olive, Olive Oil, Parm, Parmesan, Parmigiano, Parmigiano Cheese, Parmigiano Reggiano, Pastries, Pastry, Piccante, Pig, Pizza, Pizza Nutella, Pizza Piccante, Plantone's, Plantone's Italian, Plantone's Italian Market, Pork, Powdered Sugar, Roll, Sandwich, Sauce, Sausage, Sin City, Spicy Italian Sausage, Strawberries, Strawberry, Sub, Sugar, Tomato, Tomato Sauce, Tomatoes, Vegas, White Bread

February 4, 2018
2:30 PM
by: Uhockey

Herringbone [8,] Las Vegas NV

Herringbone

King Crab Legs, Mexican White Prawns, Ahi Tuna Poke, Octopus Ceviche, Prime Sirloin

Stadium Nachos, Pico de Gallo, Jalapeno Peppers

Shrimp Cocktail – Mexican White Prawns, Sambal Cocktail Sauce

Boardwalk Fries – Old Bay, Malt Vinegar Aioli, Ketchup, Herbs

Lobster Roll – Maine Lobster, Lemon, Chives

Guacamole, Pico di Gallo, Tortilla Chips

100% Beef Hot Dog with Ketchup, Mexican Street Corn, Pork Ribs with Carolina BBQ Sauce

Grilled Pacu Ribs, Ahi Tuna Poke, Octopus Ceviche

Suckling Pig with Carolina BBQ Sauce, Potato Roll

Two Handed Burger – Applewood Smoked Bacon, Cheddar, Onion Jam, Aioli, Arugula

BBQ Wings – Carrots, Celery, Ranch Dressing

Having survived 37 years without attending a Superbowl party, at least two episodes of “The Big Game” missed entirely thanks to dining out while traveling, it was largely for the sake of experience that a couple of seats were booked on February 4th at Herringbone, a sold-out All You Can Eat event with no shortage of TVs showing one of the most exiting games in years to a mixed group of fans both indoors and out.

Designed as a modification of Herringbone’s ever-popular weekend Brunch, a small indoor Raw Bar set up near the door where a lengthy grill manned by three Chefs continued to turn out new items through the first three quarters of the matchup, it was with tickets purchased online that guests were welcomed by hostesses with hands stamped afterward, the Drinks already flowing ninety minutes before kickoff and several fans becoming inebriated by way of bottomless packages long before Justin Timberlake took the stage at halftime.

Offering ten made-to-order items from the menu in addition to the Shellfish, Barbeque Specials and Nacho Bar, Wings available in BBQ or Buffalo-style an expectedly popular choice as were King Crab Legs and Cocktail Shrimp that ran low quickly, it was with these items plus tender Octopus and Tuna that a first plate was filled, slices of Sirloin the first of several grilled Meats that got better and better up to, through and including meaty Pacu Ribs with crispy Skin.

Offering par-for-the-course Tortilla Chips with peppered melted Cheese and accoutrements, the Guacamole made-to-order in the kitchen and delayed early on as hundreds of guests were placing orders, it was alongside the creamy Avocado Spread that hand-cut Fries arrived hot and well-seasoned, the Lobster Roll a little skimpy in terms of the Meat but appropriately made otherwise using a grilled, split-top Roll and plenty of Seasoning.

Adding Ribs to the spread as announcers prattled on, the Big10 Championship also watched at Herringbone almost preferable for lack of Cris Collinsworth, it was with flesh lightly coated in Carolina BBQ Sauce falling from the bone that appetites were whetted for Chef Nicholas Aoki’s own halftime show where two Suckling Pigs were broken down and served with the same sauce, crackling Skin and plenty of juicy Meat.

Rounding out the spread with snappy Beef Hot Dogs and Burgers from the grill, though those paying attention quickly realized a better option was available by way of two meaty patties from the kitchen topped with Bacon, caramelized Onions and Aioli, it was ignoring a Caesar Wrap that Vegetables were accounted for by Corn on the Cob, though if one asked nice the toasty Kernels were upgraded to Mexican Street Corn by way of Mayo, Cotija and Tajin.

FIVE STARS: Had Tom Brady walked away with another Lombardi Trophy this rating may very well be lower, but since that did not happen the event was an unmitigated success and thus as highly recommended as what Herringbone is offering day-in and day-out.

RECOMMENDED: Pacu Ribs, Suckling Pig, Pork Ribs, Boardwalk Fries, Two-handed Burger.

AVOID: N/A, though they only gave Dessert to a party celebrating one member’s birthday and that was sort of lame considering the low cost of Pastries.

TIP: The new menu from Chefs Bernardo, Aioki and recently hired Marty Red DeLeon Lopez launches late March.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.herringboneeats.com

Posted in Crab, Food, Herringbone, Las Vegas, Lobster, Nevada, Octopus, Pork Tagged 100% Beef Hot Dog, Ahi, Ahi Tuna, Ahi Tuna Poke, Aioli, Applewood Smoked Bacon, Aria, Aria Resort & Casino, Aria Resort and Casino, Arugula, Avocado, Avocados, Bacon, Barbecue, Barbecue Sauce, Barbeque, Barbeque Sauce, BBQ, BBQ Sauce, BBQ Wings, Beef, Boardwalk Fries, Burger, Caramelized Onion, Caramelized Onions, Carolina BBQ Sauce, Carrot, Carrots, Celery, Cheddar, Cheddar Cheese, Cheese, Cheese Sauce, Cheeseburger, Chicken Wings, Chips, Chive, Chives, Cocktail Sauce, Corn, Cotija, Cotija Cheese, Cow, Crab, Crab Legs, Cracklings, Dressing, endoedibles, Fish, Food, Foodie, French Fries, Fries, Fry, Geno Bernardo, Grilled Pacu Ribs, Guacamole, Hamburger, Herb, Herbs, Herringbone, Hot Dog, Hotdog, Jalapeno, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Jam, Ketchup, King Crab, King Crab Legs, Las Vegas, Lemon, Lemons, Lobster, Lobster Roll, LV, Maine Lobster, Malt Vinegar Aioli, Marty Lopez, Marty Red DeLeon Lopez, Mayo, Mayonnaise, Mexican Prawn, Mexican Prawns, Mexican Street Corn, Mexican White Prawns, Michael Uzmann, mustard, Mustard BBQ Sauce, Mustard Sauce, Nacho Cheese, Nachos, Nevada, Nicholas Aoki, Nick Aoki, NV, Octopus, Octopus Ceviche, Old-Bay, Onion, Onion Jam, Onions, Pacu, Pacu Ribs, Pepper, Peppers, Pico de Gallo, Pico di Gallo, Pig, Poke, Pork, Pork Ribs, Potato, Potato Roll, Potatoes, Prawn, Prawns, Prime Beef, Prime Sirloin, Ranch, Ranch Dressing, Ribs, Roll, Salt, Sambal, Sambal Cocktail Sauce, Sauce, Shrimp Cocktail, Sin City, Sirloin, Skin, South Carolina BBQ Sauce, Stadium Nachos, Suckling Pig, Superbowl, Tajin, The Big Game, Tomato, Tomatoes, Tortilla Chips, Tortillas, Two Handed Burger, Vegas, Wings

February 4, 2018
9:29 AM
by: Uhockey

ACE Donuts [6,] Las Vegas NV

Ace Donuts

Strawberry Old Fashioned Donut

Blueberry Fritter

Buttermilk Bar

Glazed Old Fashioned Donut

Blueberry Crumb Cake Donut

Maple Cruller

Sugared Raspberry Bullseye Donut

Fresh off five days in the Northeast that featured six Donut shops in three States it was on Superbowl Sunday that a visit was paid to ACE on the corner of Fort Apache and Tropicana, a $15 Bakers Dozen with six gifted to a friend once again showing no one does classics like these fine folks whether in Las Vegas, Los Angeles, Connecticut, Rhode Island or New York.

Ever the pleasant place, their third anniversary just passed and rumor of fried Dough much better than Ronald’s, Dunkin or any nearby shop finally making its way around town by little more than word of mouth, it was with shelves surprisingly still fully stocked that the small shop in a strip-mall was found just past 9:30am, the tiny shop owner smiling as she made recommendations including never-before-seen Crullers.

Taking a pass on Cronuts this time around, a hankering for classics and personal favorites after several novelties in the past month yielding five familiar items including Las Vegas’ best Fritter and Buttermilk Bar plus the incomparable Blueberry Crumb Cake Donut, it was after getting Coffee nearby that these were consumed along with two Old-Fashioned rounds plus a glazed Raspberry Bullseye, the Cruller saved for last not quite as light and eggy as those tasted in New England but still very good beneath thick Maple Frosting.

FIVE STARS: In an era when hiring a ‘celebrity endorser’ or making Food photogenic as opposed to delicious is all the rage it seems the classic Donut shop is becoming rarer and rarer across the States and as much as I like what places like Pink Box, Sidecar, PVDonuts and others are doing there is simply not a place I’ve found thus far in the world who outperforms Ace Donuts for simple classics.

RECOMMENDED: Blueberry Crumb Cake, Blueberry Fritter, Buttermilk Bar.

AVOID: N/A.

TIP: Open at 5am daily at 9435 W Tropicana Avenue, call in advance for special orders at (702) 222-3370.

Posted in Ace Donuts, Breakfast, Dessert, Food, Las Vegas, Nevada Tagged Ace Donuts, Bismarck, Blueberries, Blueberry, Blueberry Crumb Cake, Blueberry Crumb Cake Donut, Blueberry Crumb Cake Doughnut, Blueberry Fritter, Bullseye, Bullseye Donut, Bullseye Doughnut, Buttermilk, Buttermilk Bar, Cake, Cake Donut, Cake Doughnut, Cruller, Crumb Cake, Dessert, Desserts, Donut, Donut. Donuts, Donuts, Doughnut, Doughnuts, endoedibles, Food, Foodie, Fritter, Fritters, Frosting, Glaze, Glazed, Glazed Old Fashioned Donut, Glazed Old Fashioned Doughnut, Las Vegas, LV, Maple, Maple Cruller, Michael Uzmann, Nevada, NV, Old Fashioned, Old Fashioned Donut, Old Fashioned Donuts, Old Fashioned Doughnut, Old Fashioned Doughnuts, Pastries, Pastry, Raspberries, Raspberry, Sin City, Strawberries, Strawberry, Strawberry Old Fashioned, Strawberry Old Fashioned Donut, Strawberry Old Fashioned Doughnut, Sugar, Sugared Raspberry Bullseye Donut, Sugared Raspberry Bullseye Doughnut, Vegas, West Flamingo

February 3, 2018
6:30 PM
by: Uhockey

Osteria Costa, Las Vegas NV

Osteria Costa

Iced Tea

Warm Bread – Olive Oil

Housemade Mozzarella – Caponata, Peppers, Olives, Grilled Bread

Beef Carpaccio – Arugula, Truffle Pecorino

Insalate Frutti di Mare – Shrimp, Calamari, Lemon, Seasonal Greens, Tomatoes, Radishes

Tuna Crudo – Orange, Olive Oil, Black Olive, Arugula

Fritto Misto – Crispy Shrimp, Vegetables, Lemon, Tartar Sauce, Cocktail Sauce

Focaccia di Recco – Flat Bread, Stracchino Cheese, Olive Oil

Meatballs – Whipped Ricotta, Basil, Pomodoro, Grilled Bread

Salsiccia Pizza – Sausage, Fennel, Onion

Piccante Pizza – Salame, Calabrian Chiles, Honey

Rigatoni alla Norma – Pomodoro, Eggplant, Basil

Linguini & Clams – Garlic, Chiles, Lemon

Fettuccine – Neapolitan Beef Ragu, Pomodoro, Pecorino

Corvina Acqua Pazza – White Sea Bass, Tomatoes, Basil, Onions, Peppers

Pollo Parmigiana – Breaded Chicken Breast, Pomodoro, Housemade Mozzarella, Basil

Garlic Potatoes – Parsley

Broccoli Rabe – Garlic, Chili Flake

Roasted Mushrooms – Olive Oil, Rosemary

Eggplant Rollatini – Breadcrumbs, Pomodoro, Mozzarella

Olive Oil Cake – Whipped Cream

Lemon Ricotta Cheesecake – Whipped Cream

Neapolitan Cookie Gelato – Rainbow Cookies

Tiramisu – Dark Chocolate Crisp

To any local in tune with the Las Vegas dining scene it seemed only a matter of time before Portofino shuttered, the combination of its out of the way location, poor marketing and an older Casino virtually guaranteeing only regulars and those in-the-know would seek it out, yet a mere thirty two days after closing its doors Chef Michael LaPlaca and team are back with Osteria Costa and although only three days in at the time of this writing it is safe to say what’s past is in the past but that there are plenty of good times ahead.

Located in the old Samba Brazilian Steakhouse between Pantry and the Buffet, an expensive build-out with a bar and lounge that extends up to the gaming floor backed by a more formal dining area and open kitchen, Osteria Costa continues a recent trend in moving Italian Cuisine from North to South and towards the sea, several months of research and recipe development helping to create a menu that reads lighter than Portofino with a price point that is also more accessible.

Focused on the Cuisine of Naples and the Amalfi Coast with a menu divided into six sections, a collection of housemade Pastas the largest but surrounded by Salads, Pizza, Antipasti, Secondi and Sides, it was after greetings from familiar hostesses that guests were led past the Wood-fired Pizza oven to a slate four-top in direct view of the kitchen, general manager Chris Zadie looking dapper as ever in a three-piece suit and overseeing a team of ladies and gentlemen mostly familiar from his prior front-of-house.

Looking over the menu and realizing more than one visit will be necessary to fully sample its breadth, a table of four likely able to walk away completely satisfied by a Pizza plus a couple Salads or Antipasti plus an equal number of Pasta or Entrees, it was with eyes bigger than stomachs that a six course menu was selected, Iced Teas plus glasses of Sangiovese refilled as necessary and the meal starting off with Warm Housemade Bread featuring a robust Crust and delicate crumb that paired well with Olive Oil but even better when grilled and served next to Housemade Mozzarella or Chef LaPlaca’s peerless Meatballs ported over from Portofino.

Sticking with the light and sharable theme throughout Antipasti and Salads, though any of the $10-20 plates could easily make for a healthy dinner or snack prior to the show or club, it was with a light head of Truffles that Costa’s Beef Carpaccio found itself in the company of Fiamma for the best at an Italian Restaurant following the closure of Olives while the Insalate Frutti di Mare, peppered Tuna Crudo and golden Fritto Misto all took fresh Seafood and let it shine amidst good Produce without too much manipulation.

Showcasing a 900°F wood oven along the right side entering the restaurant, a quartet of Pizzas plus classic Focaccia di Recco emerging from the fire hot and lightly charred, it is with little more than Flour, Water, Salt and a bit of Olive Oil that two distinct styles of Crust are created, the former pliable with a puffy cornicione while the less well-known product of the city it is named for outshines any local version by being Cracker-thin and crisp despite a thick layer of Cheese.

Moving next to Pasta, the purchase of a top-end extruder allowing Chef LaPlaca to create nine separate versions in-house daily, it is somewhat unfortunate that neither Gnocchi nor his signature Agnolotti made the jump but remaining true to the region fans are not left wanting for choices, a mistake with the Pasta Water first seeing Rigatoni a bit too saline though the re-fire was textbook al dente with subtle spicing while the Linguini with Clams and ribbons of Fettuccine were spot on from the start with the latter not afraid to show a meaty sapor and all the better for it.

At this point fairly well sated, about half of the Rigatoni and a few twirls of Fettuccini both packed to-go, it was with two of six Secondi plus all four Sides that savories concluded, Michael’s billing of the Eggplant Rollatini as “the best thing on the menu” at first seeming a little overzealous for a $6 item written in a six-point font but in reality fairly true as the thinly shaved Vegetable and gooey Mozzarella ate like the lightest Mozzarella stick one can imagine, though the White Sea Bass in Tomato Water and thick-cut Mary’s Organic Chicken Parm were not shabby themselves, nor were the boiled, smashed and fried Potatoes teaming with Herbs and Garlic.

Declining Coffee or Espresso after a long day and plenty of Iced Tea, the online menu and Social Media images of Dessert slightly different from Osteria Costa’s actual offerings, it was with 4/5 of the menu served that eyes widened at a portion-to-price ratio far more generous than expected, just $5-$7 for Cakes and Sweets that cost double elsewhere and highlighted by lightly sweetened Olive Oil Cake plus chalices of Gelato and Tiramisu that are perfect for sharing given their substantial size, though if one is forced to pick just one the Tiramisu was said by a few to be the best they’ve tasted in Las Vegas.

FOUR AND HALF STARS: Undoubtedly the best first-week experience in Las Vegas since Yusho, a lot of research and several familiar faces assuring an almost seamless transition from Portofino, Osteria Costa offers an incredible value on the dollar compared to the average Casino Restaurant without skimping on quality, quantity or experience – now hopefully MGM’s marketing department, locals and tourists will give Chef LaPlaca and his team the respect they deserve.

RECOMMENDED: Housemade Mozzarella, Fritto Misto, Focaccia di Recco, Meatballs, Piccante Pizza, Rigatoni alla Norma, Fettuccine, Corvina Acqua Pazza, Garlic Potatoes, Eggplant Rollatini, Olive Oil Cake, Tiramisu.

AVOID: The Chocolate Cake featured in Social Media images and Nutella Zeppole listed online are not available while Roasted Mushrooms were a bit too salty, as was the first run of Rigatoni.

TIP: Mon – Sun 5:00 PM – 10:30 PM

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.mirage.com/en/restaurants/osteria-costa.html

Posted in Bread Basket, Coffee, Dessert, Food, Ice Cream, Italian, Las Vegas, Nevada, Osteria Costa, Pasta, Pizza, Pork, Portofino, Portofino by Chef Michael LaPlaca, Portofino Ristorante, Tasting Menu, Tiramisu, Truffle, Truffles Tagged Arugula, Basil, Bass, Beef, Beef Carpaccio, Beef Meatball, Beef Meatballs, Beef Ragu, Black Olive, Black Olives, Black Pepper, Bread, Bread Crumbs, Breadcrumbs, Breaded Chicken Breast, Breast, Broccoli, Broccoli Rabe, Cake, Cakes, Calabrian Chiles, Calamari, Caponata, carpaccio, Cheesecake, Chicken Breast, Chicken Parm, Chicken Parmesan, Chiles, Chili, Chili Flake, Chocolate. Dark Chocolate, Chris Zadie, Clam, Clams, Cocktail Sauce, Cookie, Cookies, Corvina Acqua Pazza, Cow, Cream, Crispy Shrimp, Crudo, Crust, Dark Chocolate Crisp, Dessert, Desserts, Eggplant, Eggplant Caponata, Eggplant Rollatini, Eggplants, endoedibles, Espresso, Extra Virgin Olive Oil, Fennel, Fettuccine, Fish, Flat Bread, Focaccia, Focaccia di Recco, Food, Foodie, Fried Chicken, Fritto Misto, Frutti di Mare, Garlic, Garlic Potatoes, Gelato, Grilled Bread, Honey, Housemade Mozzarella, Housemade Mozzarella Cheese, Ice Cream, Iced Tea, Insalate Frutti di Mare, Italian, Italian Bread, Las Vegas, Lemon, Lemon Ricotta Cheesecake, Lemons, Linguini, Linguini & Clams, LV, Mary's Chicken, Mary's Organic Chicken, Mascarpone, Mascarpone Cheese, Meatball, Meatballs, Michael LaPlaca, Michael Uzmann, Mirage, Mozzarella, Mozzarella Cheese, Mushroom. Mushrooms, Neapolitan Beef Ragu, Neapolitan Cookie, Neapolitan Cookie Gelato, Neapolitan Cookies, Nevada, NV, Olive, Olive Oil, Olive Oil Cake, Olives, Onion, Onions, Orange, Oranges, Osteria Costa, Parsley, Pasta, Pastries, Pastry, Pecorino, Pecorino Cheese, Pepper, Peppers, Piccante, Piccante Pizza, Pig, Pizza, Pollo Parmigiana, Pomodoro, Pomodoro Sauce, Pork, Pork Sausage, Portofino, Portofino by Chef LaPlaca, Portofino by Chef Michael LaPlaca, Portofino Ristorante, Potato, Potatoes, Radish, Radishes, Ragu, Rainbow Cookie, Rainbow Cookies, Ricotta, Ricotta Cheese, Rigatoni, Rigatoni alla Norma, Roasted Mushrooms, Rose, Rose Wine, Rosemary, Rum, Salad, Salame, Salsiccia, Salsiccia Pizza, Sangiovese Rose, Sangiovese Rose Wine, Sangiovese Wine, Sauce, Sausage, Sea Bass, Seasonal Greens, Shrimp, Sin City, Squid, Stracchino, Stracchino Cheese, Tartar Sauce, Tasting Menu, Tea, Tempura, The Mirage, Tiramisu, Tomato, Tomato Sauce, Tomatoes, Truffle, Truffle Pecorino, Truffles, Tuile, Tuna, Tuna Crudo, Vegas, Vegetable, Vegetables, Warm Bread, Whipped Cream, Whipped Ricotta, White Sea Bass, Wine, Zucchini

February 3, 2018
1:20 PM
by: Uhockey

Gelatology [10,] Las Vegas NV

Gelatology

Samples: Carbernet Sauvignon, Rich Dark Chocolate Cake, Foie Gras, Avocado, Sticky Toffee Pudding, Blueberry Donut, Milo, Vegan Mango Tajin Sorbetto

Prosecco

Chocolate Cheesecake Bite

Sticky Toffee Pudding and Caramel Popcorn

Cabernet Sauvignon and Blueberry Donut

Baci di Dama Cookie

Honey Comb

On Saturday Las Vegas bid farewell to one of its most visionary Chefs and pleasant small business owners, Desyree Alberganti packing her bags to join family in Indiana but reportedly leaving Gelatology in good hands as guests were treated one last time to a smile plus Prosecco, Cake and her world-class Gelato.

FIVE STARS: Truly the end of an era, Gelatology’s story beginning with Desyree at Art of Flavors, one hopes new ownership can continue to live up to high expectations.

RECOMMENDED: For the past three years, basically anything.

AVOID: N/A.

TIP: Social Media will remain active at @gelatologylv.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

http://www.facebook.com/gelatologylv

Posted in Dessert, Foie, Foie Gras, Food, Gelatology, Ice Cream, Las Vegas, Nevada, Waffle, Waffles Tagged Almond, Avocado, Avocado Gelato, Avocados, Baci di Dama, Baci di Dama Cookie, Baci di Dama Cookies, Blueberries, Blueberry, Blueberry Donut, Blueberry Donut Gelato, Brownie, Brownies, Cake, Cakes, Caramel, Caramel Corn, Caramel Corn Gelato, Caramel Popcorn, Carbernet Sauvignon, Carbernet Sauvignon Gelato, Cheesecake, Chocolate, Chocolate Cheesecake, Cone, Cookie, Cookies, Corn, Cream, Cream Cheese, Dark Chocolate, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, Duck, Duck Liver, endoedibles, Fig, Figs, Foie, Foie Gras, Foie Gras Gelato, Food, Foodie, Frosting, Gelati, Gelato, Gelatology, Honey, Honey Comb, Honeycomb, Ice Cream, Kiss of the Lady, Kiss of the Lady Cookie, Kiss of the Lady Cookies, Mango, Mangoes, Michael Uzmann, Milo, Milo Gelato, Pastries, Pastry, Pop Corn, Popcorn, Prosecco, Pudding, Rich Dark Chocolate Cake, Rich Dark Chocolate Cake Gelato, Samples, Sorbet. Sorbetto, Sorbetti, Sticky Toffee Pudding, Sticky Toffee Pudding Gelato, Sugar, Tajin, Vegan, Vegan Mango Tajin Sorbetto, Waffle, Waffle Cone, Waffles, Wine

February 3, 2018
9:55 AM
by: Uhockey

A.Y.C.E. Buffet, Las Vegas NV

A.Y.C.E.

Coffee

Pork Bao Buns / Congee with Scallions / Pork Potstickers / Pina Colada Fritters / Braised Beef Poutine

Buttermilk Pancakes and Brioche French Toast with Strawberries, Raspberries and Maple Syrup / Bananas Foster Waffle / Cream Cheese Blintzes with Blueberry Compote and Vanilla Yogur

Ham, Pepperoni, Mozzarella Stromboli / Chili Pie / Breakfast Quiche / Smoked Sausage / Bacon / Sausage Links / Hash Browns / Buttermilk Biscuit / Four Cheese Pizza

Grilled Pita Bread, Babaganoush, Hummus / Spring Rolls, Sweet & Sour Sauce / Salt & Pepper Chicken Wings / Cheetos Crusted Street Corn / Flaming Hot Cheetos Street Corn

BBQ Pulled Pork / Cornbread / Cheddar Macaroni & Cheese / Pork al Pastor with Guacamole and Cheese Taco / Chicken Fajita Taco

Cinnamon Roll / Blueberry Scone / Cinnamon Roll Bread Pudding with Caramel Sauce

Chocolate Chip Cookie Sandwich with Caramel and Chocolate Gelato / Oreo Coupe / Brownie Sundae Coupe / S’mores Coupe

Apple Cobbler with Vanilla Soft Serve / Chocolate Mousse Cake / Tiramisu Coupe / Red Velvet Cupcake with Cream Cheese Frosting / Mini Cream Puff / Rice Pudding Parfait / Peanut Butter Cookie / Sugar Cookie / Oatmeal Raisin Cookie

As part of an ongoing arms race for tourist dollars it was shortly after Station Casinos took over The Palms that change was underway, the conversion of 24/7 Café to Lucky Penny followed by an announcement that Alize would shutter to make way for one of America’s greatest Italian Chefs plus the opening of A.Y.C.E. on December 22nd.

Described as a “celebration of All-You-Can-Eat” and a significant departure from Station’s Feast brand of Buffet found from Red Rock to Green Valley and everywhere in between, A.Y.C.E. features a spacious floor plan bolstered by clever artwork and recipes created by Executive Chef Joseph Kudrak, the Cuisine divided across seven stations including the Greenery, Hearth and Roastery plus World Pan, Smoke & Fire, Revival and Sweet & Light.

Priced at $8.99 for Breakfast, $11.99 for Lunch and $17.99 for Dinner or Sunday Brunch when using Station’s Free Players Card, a few bucks extra for those unwilling to sign up, guests arriving at The Palms will find A.Y.C.E. at the center of the property and although lines run a bit slow during prime time the average wait is far less than Bacchanal, Wynn or Wicked Spoon while service once inside is fairly typical, Beverages always taking a bit longer to fill than expected though empty plates disappear fairly quickly.

Doing a nice job with the build-out, open kitchens and live stations visible behind several of the sections including a unique “Revival” area that offers cold-pressed Juices, Vegan and Vegetarian fare, it was after perusal of the whole line-up that a plate was selected, bottomless Coffee included in the cost of admission plus Water refreshing the palate between tastes from the World Pan including creamy Congee plus convincing Coconut Fritters plus Pork Buns while the Potstickers were unfortunately a bit flavorless, though Poutine performed well with fresh Curds and Fries that held their own.

Taking an alternating savory and sweet approach before realizing Breakfast turns over to Lunch at 11am on Saturday, the Buttermilk Pancakes which are also offered in Gluten-Free format outperforming Brioche French Toast that appeared to have been sitting out for a while, two highlights from Breakfast included individually portioned Waffles smothered in Bananas Foster Sauce as well as Cheese Blitzes every bit as good as those at Canter’s whether on their own or topped with Berries available fresh or as Compote.

Rarely impressed by Buffet Italian, though A.Y.C.E.’s stone oven and Chef maneuvering items with a peel certainly adds a bit of authenticity, it was with a bit of surprise that Stromboli offered gooey Mozzarella plus two types of Meat inside a respectable Crust even though the Cheese Pizza slice was a bit undercooked and flaccid, the Breakfast Meats and Potatoes from nearby par for a Buffet while the springy Quiche, fluffy Buttermilk Biscuit and Chili Pie beneath a Cornbread Crust were all quite good.

At this point witnessing a substantial changeover, nearly 2/3 of the Breakfast items slowly phased out for Lunch, it was on the advice of a friend that Salt & Pepper Wings as well as Spring Rolls from World Pan were investigated and found to be as good as what one might find at any place on Spring Mountain Road, the Babaganoush accompanying warm Pita a very good rendition though Hummus was fairly flavorless while Mexican Street Corn was cleverly presented though hit and miss, the regular Cheetos version featuring mushy Kernels while the Flaming Hot version was better, though both would likely be better with fresh Cobs during the proper season.

Mixing stations a bit to try a few additional savories, the bounty of items far too large for a comprehensive tasting in one visit, fans of sweeter Barbeque should not miss Pulled Pork that was visibly being roasted behind the hearth while those who like a bit more smoke will likely be impressed by Al Pastor presented alongside Condiments for making Tacos, the Macaroni and Cheese unfortunately compromised by Noodles that had not been cooked thoroughly enough with those Carbs set aside in favor of moist, dense Cornbread.

Missing out on Breakfast Pastries due to the transition to Lunch, though that certainly does not mean A.Y.C.E. is lacking for sweets, it was budgeting capacity that plate six featured a Scone, Cinnamon Roll and scoop of Bread Pudding made from those Rolls that is better than any Bread Pudding tasted in Las Vegas in quite some time, the Apple Cobbler also faring well beneath a swirl of Soft Serve while the build-your-own Ice Cream Sandwich station is at least as good as Sweet Addictions or CREAM with better quality Ice Cream – or in this case Gelato – than both.

Rounding out the morning with a few more small Desserts, the S’mores Coupe too sugary for even the most overgrown sweet tooth, those looking for something a bit more nuanced would do well to investigate the Rice Pudding Parfait, Tiramisu or Chocolate Mousse Cake, though in terms of unexpected “wow” factor it is tough to top the Oreo Coupe that manages to replicate America’s favorite Cookie in flavor without weighing more than half an ounce.

FOUR STARS: Priced at about 50% of Bacchanal or Wicked Spoon but offering a great variety of well-prepared Food it will require a second visit for Dinner to determine A.Y.C.E.’s overall place in the hierarchy of Las Vegas Buffets, but so far The Palms is two-for-two on their rebrands and whether one wants to go all-in or focus on healthy options the new Buffet fills its everything-to-everyone role better than most.

RECOMMENDED: Mini Waffle with Bananas Foster, Cheese Blintzes, Chili Pie, Salt & Pepper Wings, Babaganoush, Cornbread, Pork Al Pastor, Cinnamon Roll Bread Pudding, Caramel Gelato, Oreo Coupe.

AVOID: Macaroni and Cheese, Cheese Pizza, French Toast, Pork Potstickers, S’mores Coupe.

TIP: Boarding Pass Members should keep their eyes on the mail for BOGO Buffet Coupons.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

http://www.palms.com/ayce-buffet.html

Posted in A.Y.C.E., A.Y.C.E. Buffet, Bread Pudding, Breakfast, Coffee, Cornbread, cupcake, cupcakes, Dessert, Food, French Toast, Ice Cream, Las Vegas, Nevada, pancake, Pancakes, Pizza, Pork, Tiramisu, Waffle, Waffles Tagged A.Y.C.E., A.Y.C.E. Buffet, Al Pastor, Apple, Apple Cobbler, Apples, Avocado, Babaganoush, Bacon, Banana, Bananas, Bananas Foster, Bananas Foster Waffle, Bao, Barbecue, Barbeque, BBQ, BBQ Pulled Pork, Beef, Biscuit, Blintze, Blintzes, Blueberries, Blueberry, Blueberry Compote, Blueberry Scone, Braised Beef Poutine, Bread, Bread Pudding, Breakfast, Breakfast Quiche, Brioche, Brioche Bread, Brioche French Toast, Brownie, Brownie Sundae Coupe, Buffet, Buttermilk, Buttermilk Biscuit, Buttermilk Pancakes, Cake, Caramel, Caramel Gelato, Cheddar, Cheddar Cheese, Cheddar Macaroni & Cheese, Cheese, Cheetos, Cheetos Crusted Street Corn, Chicken, Chicken Fajita Taco, Chicken Wings, Chili, Chili Pie, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookie Sandwich with Caramel and Chocolate Gelato, Chocolate Chips, Chocolate Gelato, Chocolate Mousse Cake, Choux, Cinnamon, Cinnamon Roll, Cinnamon Roll Bread Pudding with Caramel Sauce, Coconut, Coffee, Compote, Congee, Congee with Scallions, Corn, Cornbread, Cow, Cream, Cream Cheese, Cream Cheese Blintzes, Cream Cheese Frosting, Cream Puff, Cupcake, Cupcakes, Dark Chocolate, Desser, Desserts, endoedibles, Fajita, Flaming Hot Cheetos, Flaming Hot Cheetos Street Corn, Food, Foodie, Four Cheese Pizza, French Fries, French Toast, Fries, Fritter, Fritters, Fry, Gelato, Graham Cracker, Gravy, Grilled Pita Bread, Ham, Hash Browns, Hummus, Ice Cream, Ice Cream Sandwich, Joseph Kudrak, Las Vegas, Lunch, LV, Mac n' Cheese, Macaroni & Cheese, Macaroni and Cheese, Maple Syrup, Mayonnaise, Mousse, Mozzarella, Mozzarella Cheese, Nevada, NV, Oatmeal, Oatmeal Raisin Cookie, Onion, Onions, Oreo, Oreo Cookie, Oreo Coupe, Oreos, Palms, Pancake, Pancakes, Pastries, Pastry, Pate a Choux, Peanut, Peanut Butter, Peanut Butter Cookie, Peanuts, Pepper, Pepperoni, Pig, Pina Colada, Pina Colada Fritters, Pineapple, Pita, Pita Bread, Pizza, Pork, Pork Al Pastor, Pork al Pastor with Guacamole and Cheese Taco, Pork Bao Buns, Pork Bun, Pork Buns, Pork Potstickers, Potato, Potatoes, Potstickers, Poutine, Pulled Pork, Quiche, Raisin, Raisins, Raspberries, Raspberry, Red Velvet, Red Velvet Cupcake with Cream Cheese Frosting, Rice, Rice Pudding, Rice Pudding Parfait, S'mores, Salt, Salt & Pepper Chicken Wings, Sauce, Sausage, Sausage Links, Scallions, Scone, Scones, Sin City, Smoked Sausage, Soft Serve, Soft Serve Ice Cream, Spring Rolls, Strawberries, Strawberry, Street Corn, Stromboli, Sugar, Sugar Cookie, Sundae, Sweet & Sour Sauce, S’mores Coupe, Taco, Tacos, The Palms, Tiramisu, Tiramisu Coupe, Vanilla, Vanilla Ice Cream, Vanilla Soft Serve, Vanilla Yogurt, Vegas, Waffle, Waffles, Wings, Yogurt

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