Open from 07h00 until 17h00 at Brautarholt 2 an early morning visit to Reykjavik Roasters may seem ideal, but for those interested in more than just the Beans roasted on-site there are far better places to begin the day.
The second Cafe, a former music store tucked amidst residences, it was upon 07h30 arrival that guests were informed “fresh Pastries will be here soon,” the presumption then that two ordered were residual but nonetheless still deemed appropriate for full-price sale.
Proud to brew each cup fresh, an Americano featuring Ethiopian Beans bright with a lingering Fruit note, neither the Caramel Muffin nor a chewy Chocolate Bar with Sesame were memorable, though the atmosphere is certainly spacious and welcoming.
Founded in 2009 and operating in the current location since 2019 DILL sees Chef Gunnar Karl Gíslasson and team pursuing a new sort of Icelandic Cuisine, focused on terroir but widely informed in terms of form and technique.
Begun downstairs before the lounge and Chef’s counter, or tables for guests less interested in the action, each dish is meticulously created from local ingredients with a zero waste ethos such that items occasionally appear more than once as a result of using different parts.
Benefited by invariably pleasant service, Chefs presenting several plates while a man who appears to be the Maître d’ circulates Drinks and discusses everything from art to music with diners, opening snacks are mostly one or two bites highlighted by a delicate Pastry with Haddock and near-raw Reindeer in Celeriac “Caramel.”
Awarded one star from Michelin, though DILL certainly feels like more, dining room courses begin with housemade Bread and Butter with Salad before proceeding to a sort of Whelk Chawanmushi bolstered by a lot of Brown Butter.
Ever-evolving, only the Onion Cake with Carrots a permanent fixture, Scallops come sliced as a sort of Crudo in smoky Oil before Perch in two forms sees the guest Sauce their flaky Filet with a broken emulsion of Buttermilk, Chives and Mushrooms.
Next using Lamb Offal for an upscale version of Svið, the Saddle arriving next with Potatoes, “Comfort Food” immediately turns challenging via Wasabi Granita before culminating in a complex Dessert of Rhubarb and Mignardises including a Lamb Fat Gingersnap Cookie.
Sourdough Toast, Local Butter, Raspberry Rhubarb Jam
Kleina
Cardamom Poppyseed Bun
Pistachio Danish
White Chocolate Raspberry Pistachio Cookie
As one of Reykjavik’s oldest Bakeries Sandholt has seen a fair share of trends come and go, but currently under its fourth generation of bakers the space on Laugavegur remains popular regardless of day, time or ice on the streets.
Part of popular Laugavegur, light peeping through windows into a dark November street a welcoming sight, it is upon entry that guests are guided past cases to tables with a full view of staff at work.
Not just a Bakery, everything from Soup to Pasta sold alongside Kleina made the old way, Breakfast at Sandholt presents Waffles with various toppings including Bacon and Caramel plus housemade Sourdough toasted and served with locally grown Fruit Preserves.
Known for local Beers and Sodas, though Coffee proves prudent on cold winter mornings, Pastries come in a wide variety with the Cardamom Poppyseed Bun falling short of those at Hygge but both a Pistachio Danish and White Chocolate Raspberry Pistachio Cookie proving delicious.
Traditional Lookoomas – Sesame Seeds, Cardamom, Honey
A riff on Loukoumades, the traditional Greek Donut, Loo.koo.mas resides on busy Laugavegur with hours from 14h30 to 23h00 making it an ideal stop for late night snacks, post-pub indulgence or an after dinner treat.
Located amidst boutiques and bars, bold colors and horns suggesting “the ultimate sin” hard to miss, entry finds the air perfumed by Cardamom with a hint of Oil as staff fries fresh orbs of Dough within plain view of the small seating area.
Offered with various toppings including Ice Cream, around fifteen Loukoumades per order, the decision to select “Traditional” was made largely to sample Loo.koo.mas in comparison to prior Loukoumades, and by that standard the quality is high as a crisp outer layer yields hot, fluffy insides that also happen to be Vegan save for the added Honey.
White Russian Coffee – Vodka, Kahlua, Coffee, Brown Sugar, Whipped Cream
THE WALTER – beef patty, bacon, cheese, lettuce, tomato, onion, mustard mayo
Fries
Onion Rings
In a world where gimmicks are as important to a Restaurant’s success as the Food itself the ideas range far and wide, but it seems safe to assume the Coen brothers had no idea their cult hit would someday be the reference point for an Icelandic Sports Bar.
Open daily from 11h00 till late, Happy Hour from 16h00 to 19h00 daily, guests entering Lebowski Bar will immediately note a rug that “really ties the room together” followed by bowling décor and TIME’s “Man of the Year” mirrors.
Featuring Trivia nights and Soccer matches, ManU dominating projectors on Monday, it is while the likes of CCR play that diners abide and imbibe from a list of roughly twenty White Russians ranging from original to seasonal.
Part of the city since 2012, no official affiliation with the film but overloaded with nostalgia straight to a Playboy Lounge Jackie Treehorn would be proud of, Burgers are fairly basic and loosely tied to characters such as “The Walter” with Bacon best served alongside White Russian Coffee that’ll give visitors a reason to shout “I’m Staying!”
Part of the Reykjavik dining-scene since the coldest part of 1989 Þrír Frakkar, or Three Coats, is a homey Bistro located downtown with a focus on Seafood including traditional offerings such as Whale, Sea Bird and Fermented Shark.
Owned by Chef Úlfar Eysteinsson with the assistance of his son Stefán Úlfarsson, the menu largely unchanged across several years, guests are greeted by wooden chairs plus white tablecloths and service that is both slow and inattentive.
Open daily at 18h00 for dinner, plus weekdays at lunch, Monday evening found Þrír Frakkar less than a quarter full while a young woman audibly complained about her co-workers rather than taking orders or filling drinks.
Beginning with basic White Bread and flavorless Butter, a rarity in Iceland where Butter seems to be a priority, Appetizers selected ranged from slightly sweet French Onion Soup to Smoked Puffin not dissimilar to Pigeon or Pheasant.
Opting for two Fish entrees, similar but not the same, Plaice beneath Shrimp “Gratin” was heavy but comforting while “Hashed Fish” reminisced of Quenelles de Brochet with less refinement.
A protracted affair with lengthy delays between courses and almost no semblance of hospitality once seated, again very different from every other dining experience in Reykjavik, Dessert found Icelandic Skyr sweetened and torched to good effect next to Gooseberries and mixed Fruit Sauce.
Located inside the Exeter Hotel, alongside Le KocK and a bar called TAIL, DEIG Workshop is owned and operated by Chef Markús Guðnason with a focus on Bagels, Donuts, Sandwiches and Bread made using Icelandic ingredients wherever possible.
“Open when we have something, closed when we don’t” – basically 07h00 to 16h00 – it is upon entry that guests will find a takeaway window with over a dozen options ranging from 720kr to 790kr, roughly $5.50 to $6.00 and thus on par with America’s artisan Doughnut makers in major cities.
A wide-reaching affair, Bagels and Breads including those used at Le KocK on a lower shelf, Iceland’s signature “Kleina” is reinvented as a fluffy square with Lemon Zest while Bismarcks or Berliners are represented by a yeasted shell filled with Toblerone Cream.
Enjoyable if not exceptional, the Cruller spiced like Gingerbread a lone exception as it is oilless and eggy as it aught to be, Cake Doughnuts come as Oreo or Choco Sea Salt, with the later frankly dry at the middle.
Kock Potatoes – Deep Fried Baby Potatoes, KocK Sauce
Le KocK Cheeseburger – Grilled Beef, Cheddar Cheese, Tomato, Red Onion, Pickles, Cabbage, KocK Sauce
Pistachio Shake
Located inside the Exeter Hotel, alongside DEIG and a bar called TAIL, Le KocK is owned and operated by Chef Markús Guðnason with a focus on Burgers and Potatoes made using Icelandic ingredients wherever possible.
Not a country known for cattle, though a walk from Reykjavik’s business center to the Exeter sees no shortage of Burger shops, guests entering Le KocK will pass by Donuts, Bagels, Televisions and Tables before finding a counter where orders are placed prior to sitting with a number while the Spice Girls play overhead.
Priced on par with other nearby spots, hours from 11h30 to 23h00 finding the space busy throughout, purists will be happy to see “Le KocK Cheeseburger” grilled just-under medium and juicy with a fine grind well suited to the triple-seeded Potato Bun made at Deigworkshop.
Upgrading the Burger with “KocK Sauce,” a Paprika-tinged Mayonnaise also served atop fried Spuds, it is after reading over Wings, “Grown Up Stuff,” and “Kids Stuff” that Milk Shakes constitute Dessert, one Vegan option flanked by flavors like Chocolate, Strawberry, Tiramisu and natural Pistachio with Whipped Cream and Sprinkles on top.
Debuted summer in 2022 Sweet Aurora is self-described as the first French fine pastry shop in Iceland, owner Aurore Pélier Cady’s time at Institute Paul Bocuse translated into a collection of Macarons, Choux and Entremets served in a basement shop at Bergstaðarstræti 14.
An austere spot opening at 10h00 daily, dog friendly and playing Nirvana loudly on this particular Monday, guests are greeted by the owner from behind a glass case featuring everything from Mousse to Dacquoise, Cream and Biscuit.
Advertised by tagging on nearby sidewalks, prices on par with other Bakeries in the capitol, first bites of Sweet Aurora’s Canele suggest rushed baking and silicon molds while everything that followed was far more impressive including a thick Chocolate Chip Cookie zig-zagged in savory Miso.
Performing well with another classic, Choux breaking cleanly around natural Pistachio Cream inside an Eclair, Cady’s “Carrot Cake” highlights form and flavor tinged with Citrus while the “Flankie” places Chocolate Custard atop a Cookie layer divided by Pecan Praline.
ESPRESSO MARTINI- Loki Vodka, Kahlua, Syrup, Coffee, Liquorice. Salt
Rapeseed oil focaccia – mushroom butter
Double-smoked lamb and horseradish
Icelandic slippery jack mushroom
Monkfish liver and dill
Sea truffle ricotta and lumpfish roe
Atlantic rock crab, scallops and chervil
Cod, rye bread, pickled onions and smoked butter
Lamb heart, malt, black garlic and dulse
Lamb, buttermilk and crowberries
Cod head, beurre blanc, lime, lemongrass
Sago pudding, blueberries and Arctic thyme
Carrot and dandelion
Skyr Macaron
Opened in 2015 Matur og Drykkur is found in the Saga Museum with its name based on an Icelandic cookbook, and toqued by Helga Haraldsdóttir the focus is on historic recipes reinterpreted while using exclusively regional ingredients.
Awarded One Michelin Star in the past, a demotion from the likes of Dill and OX suggesting very high standards for Icelandic judges, diners are greeted warmly by an informed staff who are happy to discuss the Chef’s vision and process.
Originally a Fish processing facility, the eleven-plate menu also offering a limited number of Chef’s signature Cod heads prepared and served whole, Cocktails riff on tradition with seasonal Herbs such as Licorice in the Espresso Martini or a Chervil Gimlet.
Beginning with small bites, Rapeseed Focaccia and Mushroom Butter preceding Canapes of smoked Lamb, Mushroom Broth and Ankimo Crackers, the tiny Tart of Lumpfish Roe and Sea Truffle on Ricotta is most memorable thanks to its texture and complexity.
Well-paced and portioned, the price roughly half that of other Icelandic Tasting Menus, Crab begins larger plates in Buttermilk broth brightened by herbs prior to a meaty filet of Cod breaded in Rye and two servings of faultless Lamb including slices of Heart dressed slightly sweet.
Electing to add the signature Cod’s Head, an invitation to the pass witnessing Chef Haraldsdóttir finish crispy skin with a torch, bites of Cheek and Throat feature Meat plus melted Collagen before rounding out the experience with three Desserts from which Sago Pudding shines brightest.
Part of Reykjavík’s West Town since 2022, expansion to Barónsstíg 6 more recent, Hygge is led by baker Þórey Lovísa Sigurmundsdóttir and sister Guðrún Klara Sigurðardóttir with a resultant chic environment, exceptional Viennoiserie and plenty of room to sit down for a while.
Fully dubbed “Hygge Coffee & Micro Bakery,” the Danish word for a comfortable time surrounded by loved ones befitting such a concept, guests descend stairs to find ten daily Pastries including a faultless Kardemummabullar wound tight but fluffy with robust aromatics.
Predictably fond of good local Butter, a theme common across Iceland, Hygge’s laminated Pastries are technique-focused but not entirely “classic” as the Almond Croissant uses Cream as opposed to Frangipane for levity while both the Pistachio Croissant and “Cinnamon Caramel Monkey Muffin” take on a unique shape while preserving taste as well as texture.
Now located at Barónsstígur 9 near the main bus line Wake and Bake describes itself as a “Cookies and Coffee Shop,” though residents will assert there is no better Bagel to be found in the Icelandic capitol city.
Less ambitious than nearby Hygge, Wake and Bake’s approach more homey and charming, guests are greeted warmly by staff and a small Pastry case on this day highlighted by warm Scones that are unfortunately a bit dry in comparison to sizable Cinnamon Rolls.
Offering Vegan and Gluten-free options, all at prices akin to other local Bakeries, Wake and Bake’s “Fat Mike” comes toasted and loaded with good Bacon on an appropriately chewy Bagel, though those more interested in sweets shouldn’t miss crispy-rimmed Cookies or a frosted seasonal coil of Pistachios.
Now in rapid-expansion mode under CEO Tony Hunsoo Ahn TOUS les JOURS’ location on Spring seems to suggest “bigger is better,” an expansive footprint matching the equally large menu and seating area.
French-Asian by description, everything from Breads to Sandwiches and Pastries offered at over 100 US locations plus 1500+ overseas, Friday took a look at Donuts made with Shortening and fried in Corn Oil to improve shelf-life while yielding a crisp exterior overlying fluffy insides.
Purporting the “Finest Ingredients,” a dubious claim as packaging suggests various additives and stabilizers across the Breads, Donuts are rolled in Sugar before piping with Filling such as Vanilla Bean Paste or Chocolate Ganache outpaced by admittedly tasty seasonal Pumpkin or Pecan.
Now with five locations including a take-out only storefront at 2950 South Durango Drive Naan & Curry seems poised to make a play at Las Vegas’ most-popular Indian eatery thanks to a broad and accessible menu with fair prices.
Ordered for catering for a second time it was straight from the hands of an employee that six items were tasted fresh and temperature appropriate at precisely the desired time with all serviceware included.
Located in Durango Edna Plaza without much seating, though the menu is extensive, Samosas are $3.50 a piece and the size of a tennis ball with aromatic filling while Onion Bhaji are virtually oilless and crispy served alongside dueling Chutneys.
Loading up on Butter Naan, a pillowy tray on par with any in town, Butter Chicken is thick with Garam Masala and Ginger over Tomatoes eaten in comparison to medium-spicy Rogan Josh featuring a lot of Cardamom and Cloves.
Less diverse for Dessert, Gajar Halwa unfortunately not offered, Gulab Jamun are small for $1.67 per-bite, though the taste and texture show a lot effort goes into the recipe while Kheer is appropriately milky with just enough chew to the Rice beneath.
Still surprising fans as well as skeptics with Food far better than the typical “celebrity” Restaurant, Shaquille O’Neal’s involvement seeing talented locals tapped from the start, it was via ezCater that timely delivery was seamlessly coordinated at a budget well-within guidelines.
Despite signage suggesting Summer House Santa Monica the location inside Durango Casino & Resort is actually Lettuce Entertain You’s first branch of the “California-inspired Restaurant” out west, and regardless of what might be inside the Cookie Bar out front is a sight for sore eyes.
Taking a Spago-esque approach to Market-fresh fare, think Pizzas and Pastas plus plates from an all-wood grill, it is for roughly $5-6 each that guests will find a dozen or more daily baked good including everything from classic Chocolate Chip with big dark chunks to Rice Crispy Treats with or without bits of Oreo in the mix.
A natural feeling space bathed in light, Rockwell Group taking on LEYE’s first off-Strip venture, guests not fond of Cocoa will find “Birthday Cake” far outpacing crumbl’s famous Frosted Cookie while both glazed Lemon and Peanut Butter eat soft and chewy within a gently crisp rim.
Always impressing with Brownies and Blondies, also offered Gluten Free, Summer House’s Apple Oatmeal Cookie reminisces of Autumn Apple Crisp in portable form while the S’mores and Snickerdoodle are sweet but balanced and complex.
Owned by former influencers-turned-marketing Alexandra Lourdes and Lin Jerome Saint Honoré advertises itself as “the first Couture Doughnut & Beignet Patisserie,” or another way of saying artisan Doughnuts targeting ladies with expendable income by way of cute décor.
Part of Refined Agency with Cafe Lola, a success since 2018, Saint Honoré focuses on a Brioche base made daily and decorated elaborately such that even basic flavors feature bits of gold leaf and a price of $4+ despite lackluster Icing that cracks and falls off.
No doubt focused on more than just how things taste, neon and a wall of foliage demanding photos featuring polished nails gripping Pastry, the first thing that stands out besides high prices is the heft of each Doughnut thanks to eggy-Dough occasionally over-penetrated by Oil.
Prone to seasonal change, a Berliner with “Pumpkin Spice” filling befitting Turkey Day, “Candied Hazelnut Nutella” eats predictably rich while the Cannoli and Crème Brûlée are better at Wicked.
Also offerings Vegan and Gluten-free choices, plus laminated “Doughsaints” on the weekend, those seeking Saint Honoré’s best bite should be prepared to spend $10.00 for a Dubai Doughnut that is crispy but creamy while the seasonal Apple Crumble is mostly enjoyable but overly sweetened.
Founded in early 2021 Milpa has come a long way since it took over the former Elia space at 4226 South Durango Drive, Chef DJ Flores’ embrace of traditional techniques with an eye towards health-conscious cooking earning a James Beard Award semi-finalist nod in 2024.
Open daily for Breakfast, Lunch and Dinner with an odd location in the lot of a Strip-mall, easily missed despite the fact that Chef Flores is cooking some of the best contemporary Mexican Cuisine in Sin City, guests will find the interior quaint while service is both efficient and charming.
Recently forming Nivel Hospitality Group with Aaron Cappello, their bar called Nocturno earning positive reviews in the Arts District, Milpa remains part Molino and part sit-down Café with stone-ground housemade Tortillas and slowly-braised Meats a point of pride.
Simple in signage, Milpa Mexican Cafe in yellow over the door, most Entrees hover in the $15-20 range with both Barbacoa and Beef Birria with Consomme showing the sort of depth one might expect of a Vegas native with skills developed under thinkfoodgroup and Too Hot Tamales before staging at Quintonil in Mexico City.
Achieving the rare trifecta of healthy, affordable and delicious, all while utilizing time honored techniques plus many local Ingredients, handmade Tortillas are medium-thick, soft and with the perfect amount of flex while Corn Esquites paired to Chips channel Elotes minus all the Mayonnaise.
Zamboni Pizza – Sausage, Old School Pepperoni, Roasted Red Peppers, Mike’s Hot Honey, Mozzarella Cheese
86th Street Square Pie – Mozzarella Cheese, Tomato Sauce, Romano Cheese, Olive Oil, Old School Pepperoni
Brooklyn Jr. – Mozzarella Cheese, Tomato Sauce, Romano Cheese, Olive Oil
The Bleecker Street – Italian Sausage, Garlic, Mozzarella Cheese, Tomato Sauce, Basil, Olive Oil
Garlic Knots
Chicken Wings
Serving Las Vegas for over forty years one might well assume Metro Pizza has the take-out game down to a science, and even now with more competition than ever John Arena and Sam Facchini’s Pizzeria remains irreproachable in terms of customer service and quality.
Featuring locations North, South, East and West, with another soon to come at the Convention Center, it was minutes prior to 12:00am that delivery arrived porting Food, utensils, plates and condiments, each carefully packaged.
Never ignoring “Old New York,” or in this class “The Bleecker Street” with a classic trio plus Sausage on voluptuous Crust, “The Zamboni” offers two Meats, Roasted Peppers and a generous drizzle of Mike’s Hot Honey while Metro’s cold-fermented 86th Street remains defiantly light despite its thickness even after traveling whether topped with Cup n’ Char Pepp or Mushrooms.
No less impressive with Wings and Knots there is a reason John and Sam have been successfully serving Las Vegas for so long, a good part of it skill and doing things the right way but also by focusing on the customer to deliver on their promises for budgets big or small.
Last visited in April, a total of twenty-nine times prior including a yearly tradition, it was alongside five others on Saturday night that Jean Georges Steakhouse once again found the kitchen executing at a high level.
Led by Chef Sean Griffin since 2015, including a renovation that upgraded decor and delivery of pristine Proteins and Produce, guests entering Jean Georges Steakhouse are greeted first at a podium before being led to spot-lit tables, the mood upscale but never stuffy while prices track similar to other like-Restaurants that feature far less impressive cuisine.
Decorated in gold, and buzzing with activity, it was at a round table that carte blanche was deferred to the kitchen, Beverages quickly followed by buttery Loaves of Brioche and familiar appetizers such as truffled Wagyu Carpaccio atop Pate a Choux plus Bacon-wrapped Shrimp and signature Egg Toast.
Always inventive, Foie Gras with Whisky-Apple Compote and textural elements absolutely stunning, Salads served as a segue to grilled Meats, the iconic Hearts of Palm and Tomatoes praised by all for its brightness while a Wedge and Caesar lightened the load before NY Strip and Filet of F1 Wagyu cooked Medium Rare.
Not forgetting two more Steaks, a domestic Prime Porterhouse plus an 8oz Mishima Reserve Wagyu Rib Cap, the sides never fail to impress – nor does Las Vegas’ best Fried Chicken on a bed of buttery Hot Sauce or jumbo Prawns served simply grilled.
Adding a few seasonal sides, tableside Smoked Bacon and caramelized Sprouts both upgrading their humble Ingredients, Caramelized Butternut Squash with Tamarind and Lemon threatened to steal the spotlight from even the Steaks.
Rarely rethinking the sweet stuff Dessert again saw Creme Brulee with seasonal Sorbet plus old favorites down the line, Chef Vongerichten’s Chocolate Cake served with tableside theatrics and followed by Cheesecake plus exceptional Apple Cobbler.
