Founded in partnership with the Las Vegas Pizza Alliance, Novmber 16th marked Las Vegas’ 4th Pizza Festival, and with participants including Good Pie, Pizza Rock, Metro Pizza, Superfrico and others the event at The Industrial Event Space was a tremendous success both for vendors and those fortunate enough to attend.
Truly a showcase for local talent, and well-spaced across the outdoor venue downtown, it was shortly before noon that VIP guests gained entrance to taste more than twenty different Slices, each place showcasing their unique signature style, from classic Sicilian and Grandma to modern and even Gluten-free or Vegan.
More celebration than competition, Metro’s John Arena having long-fostered collaboration amongst would-be competitors, which Slice was “best” became moot almost immediately, though truth be told that honor would be a two-way tie between Signora Pizza Truck’s “Rossana” and Yukon Pizza’s “Grapes of Thrash”.
Now expanded to Dallas and the Southwest Vegas Valley 4 years after opening, despite growing competition, it was as a party of four that diners once again enjoyed an outstanding meal at ShangHai Taste on Wednesday.
Tucked inside Suite 104 of a two-story complex on the corner of Arville Street and Spring Mountain Road, a ground floor flagship since day one, it is upon entry that eyes are immediately drawn to Chinese-born Chefs working inside the restaurant’s glass prep-room, and with Chef Jimmy Li’s time at 3 Villages, 1900 Asian Cuisine and Niu Gu well-known to fans the fact that everything on-site is made from scratch should come as no surprise.
Seating approximately 40 guests from 11:00am until 9:00pm seven-days-a-week it was with warm greetings that twelve items were received, many old favorites but some items not enjoyed in a while.
Affordable without skimping on Ingredients, all thanks to Chef Li and Joe Muscaglione’s dedication, a distinctive feel is ensured by the fact that almost every single item on-site is imported from or near Shanghai, and starting with Soup Dumplings, or XLB, fans will be happy to know ShangHai Taste’s set a high standard whether made with Pork, Shrimp, Crab or Beef.
Able to accommodate most dietary preferences, fried Soup Dumplings in two varieties a winner to all but vegans, those eschewing all Animal products will likely gravitate to green Dumplings, though even more interesting bites are found in the form of Cold Bean Curd Noodles slicked in Scallion Oil or sticky-sweet Wheat Gluten.
Built on family recipes handed down to Chef Li, his Fat Noodles with choice of Protein always a crowd-pleaser, Dumplings taste wonderful with or without spicy Oil or Soy while Fried Rice rivals the best in town.
Blue Face DoughCro – Croissant Doughnut, Blueberry Frosting, White Whip
The Big Samoan – Yeast Doughnut, Caramel Frosting, Chocolate Frosting bottom, Toasted Coconut, Chocolate Drizzle, Caramel Drizzle
El Guzman DoughCro – Croissant Doughnut, Guava, Sweet Cream Cheese
Located at 9435 West Tropicana Avenue inside Crossroads Plaza Shopping Center and open 24-hours Pinkbox Doughnuts remains Las Vegas’ premier spot for Artisan Doughnuts, just as it has since debuting over a decade ago.
More and more social-media savvy over the years this visit entailed far beyond the usual “OG Classics,” and although PinkBox’s Old Fashioned Cogwheels are still Las Vegas’ best additional traditional choices are mostly as expected making “Fancy Pancy” or “Show Off” choices a necessity.
Often beginning with a Fritter, this day no different and the resulting bite packed with Cinnamon plus Fruit, it was after others made selections that Mr. Blueberry continued the gluttony, its varied toppings with Cheesecake and an airy base a 1-2-3 punch of textures.
Fully committed to clever nomenclature, Roberto Armanino’s famous Caramel Cheesecake now “The Caramelo,” “Holy Cannoli” succeeds thanks to Housemade Ricotta Filling and plenty of Chocolate Chips while “Smashin’ Apple” uses Graham Cracker Streusel for texture atop a Bismarck stuffed with Housemade Apple Compote.
Replenishing supply as necessary, high volume assuring everything is fresh, “Vegas Cream” and “Hockey Puck” each achieve high marks while “My Butterscotch” upgrades the traditional Bismark by way of Caramel Praline beneath a quartet of toppings.
ROSE GARDEN DESSERTS – Red velvet cake, cream cheese mousse / Linzer tart cookie / Orange yuzu semifreddo / Coconut Panna Cotta Rose, Raspberry Coulis
Located at the top level of Caesars’ Forum Shops Electric Playhouse offers Motion Based Games without the need for headsets or controllers, and although all are a lot of fun the immersive Dining Experiences offer culinary enthusiasts a fun way to enjoy lunch or dinner in theme augmented reality.
Currently a collaboration between Culinary Director Vivian Sorenson and Pastry Chef Keris Kuwana “Teatime in Wonderland” allows guests to follow the White Rabbit for four courses plus a story and interactive staff, each bite predictably delicious while the visuals are integrative and engaging.
Located in the shadow of Southern Hills Hospital Leafs and Grounds opened at the end of 2022, their popularity slowly growing by word of mouth attesting to Sin City’s best Scones and a locally grown feel that taps into Pacific Northwest Coffee culture.
A novelty in Las Vegas, the shop slowing things down compared to Dutch Bros or Starbucks and doing things their own way without a slew of influencers, guests arriving Tuesday through Sunday from 6am until 3pm will find a family owned spot with plenty of room to linger, work, and read.
Using Lavazza for a variety of Lattes and specialty Coffees, a proper grinder and Espresso machine attesting to doing things the right way, Pastries are made on-site by the Mother and children with a duo of Empanadas fully loaded beneath a golden shell while Danishes are so flaky that a fork and plate are mandatory.
Onward to Scones, flavors announced daily on Instagram, suffice it to say these aren’t the typical British rounds in need of Clotted Cream or Jam, but rather something like a layered Southern Biscuit loaded with Butter and complex flavors ranging from Banana Pumpkin to Caramel Apple.
Banoffee Tart – Dulce de leche, banana, mascarpone cream
Opened as the signature Steakhouse at Durango Casino & Resort “Nicco’s Prime Cuts & Fresh Fish” resides just off the gaming floor adjacent The George, though immediately upon entry anyone familiar with the likes of Scotch 80 or Jean Georges will quickly realize there’s a lot more to the Restaurant than the usual Beef and Sides.
A quiet space despite its location, the foyer leading to a full bar in front of the main dining room, Nicco’s looks chic but feels familiar thanks to plush carpets and linens amidst wood, brass and a gleaming open kitchen led by former Nice Hospitality Chef Michael Tomorsky.
Bound by the needs of an off-Strip Casino, Filet Mignon and Dry Martinis aplenty, a deeper dive on Nicco’s menu attests to top-tier sourcing including everything from A5 Japanese Wagyu to Fresh Fish and organic Produce from nearby Farms.
Lower priced than like-concepts on Las Vegas Boulevard, but certainly not lacking for creativity, Appetizers such as Yellowtail Crudo or French Onion Soup perform admirably while a duo of housemade Pastas including spicy Rigatoni and Snow Beef Tortellini declare Nicco’s willingness to put in extra work.
More than just Steaks, though Brandt Farms Ribeye is faultless, Salads and Sides show well in classic form while the “28 Burger” earns its price tag with two-Patties fortified by A5 scraps and crispy golden Fries better than any other in the area.
Not forgetting Mediterranean Branzino, dry-aged but still moist without accoutrements, those seeking something more comforting will be glad to know that thick-cut Bacon and Wagyu Country Fried Steak with Sausage Gravy are as good as “Breakfast for Dinner” gets.
A stretch to find room for Dessert, especially as each of Nicco’s eight options are sizable for only $12, those seeking something with fruit should consider Florida-quality Key Lime Pie while those desiring decadence won’t go wrong with the Peanut Butter Brookie, Banoffee Tart or steamy Toffee Pudding with typical sweetness countered by Crème Fraiche Ice Cream.
Medium Rare Lawry’s Cut Prime Rib, Mashed Potatoes, Gravy, Creamed Corn, Creamed Spinach, Au Jus
Located at Hughes Center since 1997 Lawry’s The Prime Rib can safely be described as a Las Vegas icon, and although both Dallas and Beverly Hills have outposts that does nothing to dampen an Art Deco dining room and service on par to what one will find at some of The Strip’s top Steakhouses.
A 2021 Michelin Bib Gourmand recipient, now with four locations from the Alhambra original to Torrance on the PCH, Lunasia continues to generate lengthy queues for their modern take on Dim Sum and other Chinese dishes such as Noodles or Rice.
Located on Main Street, yelp! check-in utilized in order to circumvent a 90+ minute wait, it was as a party of five that guests sat down in the bustling dining room where QR Code ordering assures expedited service without a jumble of paper menus or carts.
An expansive space to match the menu, all with prices that will see most guests get their fill for under $40 including tax and tip, Congee is properly made with good flavor while staples such as Har Gow or Sui Mai are good but lacking the finesse of more pricey spots.
Happy with Rice Rolls, both Donuts and Beef filling nicely complimented by Soy, Taro Cakes are a let down in terms of taste as well as texture as are Meatballs that are tough and overworked.
Improving with Pot Stickers, while Sticky Rice and BBQ Pork Buns are on par with other like spots, “Macao Style” Egg Custard Tart prove over-baked despite flaky Pastry while the better bet lies in molten Sakula Egg Yolk Buns brushed with gold.
Tucked away in the San Gabriel Valley, an area now better known for Taiwanese Breakfasts or handmade Noodles, El Pavo Bakery & Restaurant has been around since 1962 when Don Pedro Vasquez immigrated from Mexico with an idea to serve Food from back home.
Serving everything from Beans, Burritos and Tamales to Birthday Cakes and Pan Dulce it is inside the sizable shop that guests are invited to self-select yeasty Concha or Besos made the right way with thick Guava Jam and shredded Coconut.
Fortunate to visit when Pan de Muerto was warm from the oven, several sizes suitable for families of all sizes, Cookies trend a little bit harder than many while Croissants, Oreja and filled Danishes are not only well-crafted but offered at an excellent price.
Cassata Siciliana – Sicilian pistachio, chocolate, & ricotta cake
Sfogliatella – Raspberry & crema diplomática, mint
Linzer
A collaboration between restaurateur Janet Zuccarini and Chef Rob Gentile, Stella occupies rarified real estate in West Hollywood and makes good use of it with traditional recipes bolstered by California’s bounty and a “scene to be seen” atmosphere.
Spread across several rooms and two stories, all of it twice as loud as necessary per Los Angeles standards, it is from the lounge that guests are led through a space intended to maximize capacity while at the same time maintaining Art Deco flair and old time elegance.
Housing an open kitchen downstairs, live fire stretching back to a Pasta room like that at Felix, guests are encouraged to begin with pricey Crudo or imported Cheese unnecessarily topped by Caviar while those who know a gimmick when they see it will instead opt for seasonal Salads like Panzanella Estivia or faultless Beef Tongue with assertive green Salsa and Saba.
Already the recipient of praise for a $59 bowl of “the world’s rarest Pasta,” think thin noodles in Bone Broth with tender Lamb and Cheese, Bigoli is a better bet thanks to Octopus and Calabrian Sausage while Orecchiette with local Corn outpaces “Fresh Corn Polenta” that falls somewhere between Cornmeal and Kernels from a can.
Performing well in terms of service, everyone professional but not lacking for personality, Mushrooms in White Wine hardly justify $29 while the $50 “half” Octopus finds four stingy tentacles and the third of five Pistachio dishes ordered without even noticing.
More impressed by a $34 Roman Pizza, Mortadella di pistacchi offering a crisp base with just enough flex beneath Stracciatella, the only real justified “must order” at Stella is their $39 Cassata Sicilliana featuring Ricotta, more Pistachios and Chocolate and even this is outpaced by a textbook Sfogliatella at less than half the cost.
Banking on LA’s love of retro-kitsch Nick Fisher opened Fluffy McCloud’s in July 2023, late hours to match his bar El Prado across the street spawning a Social Media following seemingly focused more on details like the jukebox and Gumball machine than the Ice Cream itself.
Focused on Organic ingredients, steep pricing at least justified in that sense along with the Echo Park address, it is adjacent a clanking marble run that guests order from hipster servers nonchalantly offering tastes of everything from Coffee to Vegan Honeydew.
Skipping the extra $4 for #gramworthy Concha Sandwiches, quite the upcharge for $0.69 Pan Dulce, two small scoops on a Waffle Cone will set guests back $8 plus tax and tip for convincing Pistachio with or without “yoyoyoyo” and Princess Cake that tastes like Marzipan lacking the Jam.
As a faith-based business occupying what was once home to a tailor Monarch Donuts is another example of “do not judge a book by its cover,” owner Johnathan Ung’s tiny space working on three key principles and greeting guests from 5am until selling out daily.
“Do your best, be kind and love your mother” recited to a woman in line, a seemingly simple list to most, Monarch’s flavors eschew fancy in favor of old-fashioned excellence whether one selects a soft cake cogwheel or a yeasted ring topped by glaze and crunchy Streusel.
Low priced in comparison to LA artisans, though certainly not lacking for quality when biting into the Chocolate and Maple mix atop soft fried Dough, early arrival will be necessary to snag an Apple Fritter loaded with Fruit amidst a pillowy matrix beneath Cinnamon Glaze.
Fan Tuan – Salty Rice with Pickled Vegetables and a Fried Egg
Radish Pastry, Red Bean Pastry, Taro Pastry with Egg
Located not far from nationally recognized Huge Tree Pastry stands Four Sea Restaurant, Si Hai to locals who know it for sweet or salty Soy Milk plus Buns and Pastries ordered at the counter.
True to Taiwanese traditions, hours from 6:30am until 1:00pm daily finding the space with a continuous stream of traffic, guests are invited to choose from the bilingual overhead menu or a laminated card featuring the names and descriptions of items prepared fast.
Low priced compared to a Breakfast in Los Angeles, portion sizes mostly shareable, fans of Soy Milk will find Four Sea’s in an enormous bowl ideal for dipping Donuts while Pastries from a heated case are highlighted by the Radish version or sweeter Red Bean Paste.
Found at 708 East Las Tunas Drive, easily missed by those not looking, Fan Tuan is faultless in its balance of taste and texture while the Fried Onion Cake is heavier than many but not too oily and served piping hot from the skillet.
Some people celebrate Birthdays, others the solstice or commercial religious holidays, but for the past several years my favorite annual celebration has been my Vegas-versary. Sometimes it has been a Pot Luck and others a meal out, but this year it was 13 friends at the Jean Georges Steakhouse at ARIA Chef’s Table where Chef Griffin put on a show.
11 years in my love for this town continues to grow, and although the short-term future looks tumultuous I’m optimistic because the people and amenities here have never let me down. I’m blessed and I know it, so why not celebrate it surrounded by love and laughter?
Thank you friends, thank you Sean and thank you Vegas.
Cubano – City Ham, lechon, swiss cheese, pickles and mustard on Cuban bread
Pan Con Bistec – Thinly sliced sous vide steak, mojo rojo, fried string potatoes, and swiss cheese
Media Noche – City Ham, lechon, swiss cheese, pickles and mustard on sweet bread
Flan Cake
Owned by Daniel Figueredo and Rosa Romero since 2014 Sanguich takes an artisan approach to Cuban Sandwiches in Little Havana, the concept that began as a shipping container now a the recipient of Michelin Bib Gourmand status and non-stop lines from open until close.
Decorated in tile, green and brass as guests order from the register, many opting for take-out while twenty-five lucky diners squeeze into tables, the choice between Shakes or Coffee aught to include one of each alongside an order of freshly-fried Pig Skins.
Not forgetting thick and oilless Croquettes, the Ham inside defining creamy, “Cuban Nachos” are inauthentically addictive thanks to housemade Plantain Chips piled high with Lechon, Onions and Sauce.
Known to brine Ham for four days before constructing Sandwiches, all Bread bushed with Lard prior to being pressed crisp, suffice it to say both the Cuban and subtly-sweet Media Noche are “must orders” while Pan Con Bistec is not far behind before finishing with dense Flan kissed by darkened Caramel.
Now with thirteen locations and a pair of pop-ups, with more likely to come through franchising, Rosetta self-describes itself as “The Italian Bakery,” a dubious claim though the location on A1A in Miami Beach is consistently busy.
Located in a string of Restaurants, the rustic-chic interior completely packed at 9:00am on Sunday, it was after several minutes wait that an order was placed with difficulty thanks an odd lay-out plus a lack of labels and staff’s unsteady grasp of English.
Priced appropriate to the area, IE expensive, best bites come from Apple Cake that is dense and moist while the Sfogliatelle falls miles short and oddly comes from a refrigerator case that leads one to believe it is pre-made and thus texturally compromised.
Opened in 2020 as the signature Restaurant inside Michelin-key Hotel Greystone Sérêvène by Pawan Pinisetti sees the “Chopped” champion embrace his philosophy of “simplicity done right” though Japanese ideals and French technique.
Once a fixture in Las Vegas, but now creating some of the most exciting Food on South Beach, Chef Pinisetti’s first solo Restaurant features an a la carte menu tapping into everything from years with Joël Robuchon to his Indian heritage while staff from diverse backgrounds attend to every detail of the guest’s experience.
A chic space with soft lighting, everything from living walls to custom stemware an intentional choice, it should come as no surprise that Cocktails build backwards from the kitchen whether one chooses an aromatic “A-POTH-E-CAR-Y” or Dessert-friendly “TRITON’S CAKE.”
More than just a Chef, Pawan’s role as managing director at Greystone seeing him involved in every aspect of the establishment including sourcing, Appetizers feature a who’s who of top purveyors ranging from Creekstone Farms for Beef Tartare to New Zealand’s Ora King Salmon served Sashimi-style with Soy and Balsamic.
As personal a menu as one will find in Miami, “#PORKISMYFAVORITEVEGETABLE” used to describe faultless Suckling Pig with Sauces and King’s Hawaiian Rolls, an ode to the “Chef of the Century” arrives in a small crock loaded with Butter while Caviar “Push Pops” are an upgrade on the usual “bump.”
Always a minimalist in terms of plating, Sérêvène’s commitment to being nut-free seeing a Wild Mushroom coaxed to maximum flavor by way of Soy “Beurre Noisette,” Lobster fares well whether as crunchy Spring Rolls or atop housemade Bucatini with Caviar adding a textural element.
Comforting yet elegant with “QUAIL EGG GHEE ROASTI,” but growing in opulence by way of Donuts beneath Foie Gras, Dessert takes on both ends of the spectrum by way of classic Chocolate Fondant and tableside-torched Duck Liver Creme Brulee.
Begun as an upscale retailer of streetwear Kith more recently decided to cash in on Soft Serve Ice Cream with Cereal mix-ins, the average order setting guests back $10-12 thanks to celebrity endorsements and flavors named after everyone from LeBron to DJ Khaled.
Blended by a staff of twenty-somethings who behave with hipster nonchalance, their effort to manage a machine that blends, pours and self-cleans allowing plenty of time for standing around, it seems safest to trust a Chef’s blend and for $10.50 plus tax and tip Mario Carbone’s option tastes a little like Tiramisu topped by a Rainbow Cookie from the Restaurant.
Recently making news when a rival bakery gifted them a new Sourdough starter it can safely be said that True Loaf Bakery hasn’t missed a beat, owner Tomas Strulovic still greeting long lines and prone to selling out of popular items early on weekends.
Sabotaged by a failed air conditioner in July, Zak Stern of Zak the Baker coming through to replace True Loaf’s starter, Saturday morning found the space at 1894 Bay Road fully packed though those with the foresight to pre-order were met with absolutely no wait.
Aggressive for such a small space, items ranging from Viennoserie to Donuts, fans of Brenton Butter Pastries will note True Loaf’s Kouign Amann exceptional thanks to faultless lamination while the Almond Croissant is fairly flaccid without much flavor besides the Sugar and Nuts on top.
Accepting the assignment for Donut flavors in Miami, both Guava Cheese and Dulce de Leche piped inside Brioche performing admirably, there’s something to be said about the nostalgia of an Oatmeal Cookie and from the crisp rim to soft center filled with warm aromatics Strulovic’s is a dream come true.
Abuela’s Plate – white rice, black beans, banana, chicharron
The Cuban-American Sandwich – sweet ham, salami, lechon, swiss, mustard aioli, pickles, fries
Arroz Con Leche Blintz – blueberry
Part of Coconut Grove since 2021 Chug’s Diner can best be summarized as an experiment in fusing Little Havana with an American Diner, and thanks to Chef Michael Beltran the space has since been awarded Bib Gourmand status while developing a loyal following.
Open morning, noon and night with an abundant menu, peak hours matched by high volumes whether indoors or on the patio, guests are advised to arrive early as Chug’s takes no reservations though thanks to a quick-fire kitchen queues are rarely a deterrent.
Staffed by a bilingual staff, tiny tables and booths adjacent a bar with seating, it is with Coffee or Cocktails that many will opt to begin with flaky Pastelitos or oilless Croquetas including the signature with Orange Mustard and shredded Duck Meat.
“For Cubans, Chug’s is an adventurous take on food they grew up on. For Americans, it’s a hybrid that makes old favorites more fun and Caribbean flavors more approachable” per Beltran, as accurate a description as can be imagined, those seeking tradition can pick a Protein for Abuela’s Plate and although the oversized Cast-Iron Pancake is popular it should be no excuse to skip the Cuban on Toast or faultless Rice Pudding Blintzes.
