Endo Edibles

October 13, 2017
6:05 PM
by: Uhockey

Bardot Brasserie [7,] Las Vegas NV

Bardot Brasserie

2016 Ruinart Blanc de Blancs Champagne

Bardot Baguette and Country Loaf with Beurre d’echire A.O.C. and Sel Gris

Fall Fruits and French Blue Cheese – Belgian Endive, Candied Walnuts, White Balsamic, Bleu des Causses Mousse

Smoked Salmon Paris Brest – House Cured Ora King Salmon, Chive Mascarpone, Marky’s Caviar, Everything Spiced Choux Puff, Cucumber Salpicon, Fines Herbes

Foie Gras Parfait – Chilled Mousse of La Belle Farms Foie Gras, Ruby Port Gelee, Cornichons, Grilled Country Bread

Maine Lobster Bisque – Classically Prepared with Brandy, Roasted Tomato, Puff Pastry, Fennel, Tarragon

Parisian Gnocchi – Tete de Moine Cheese, Chanterelle Mushrooms, Asparagus, French Summer Truffles, Roasted Garlic Veloute

Seared Foie Gras Lyonnais – La Belle Farms Foie Gras, Beluga Lentils, Roasted Shallots, Banyuls Vinegar, Prune Confiture

Macaroni & Mimolette Gratinee – Sauce Bechamel

Scallops Grenobloise – U-10 Dayboat Scallops, Brown Butter, Demi-sec Cherry Tomatoes, Sunchoke, Broccoli de Cicco, Fried Capers, Lemon

Creekstone Prime Rib – USDA Prime Black Angus, Aligot Croquettes au Jus, Horseradish Crème Fraiche, Bordelaise, Béarnaise, Peppercorn Sauce (+Bone Marrow en Persillade)

Beef Wellington for Two – 14oz USDA Prime Filet, Prosciutto di Parma, Puff Pastry, Mushroom Duxelles, Foie Gras-Madeira Veloute

Double Espresso on Ice

Plate du Fromage – Couronne de Fontenay, Reading Raclette, Mimolette Vielle, Cremeux de Bourgogne, Fourme au Moelleux, Tete de Moine, Perail de Brebis with Fruits, Candied Hazelnuts and Country Bread

Spiced Pear Clafoutis – Warm Almond Cake, Red Wine Poached Pear, Armagnac Ice Cream

Espresso Crème Brulee – Fresh Beignets, Turbinado Croquant

Strawberry Pavlova – Strawberry-Verbena Compote, Crème Fraiche, Rose Wine Sorbet

Apple Tarte Tatin – Warm Caramelized Apple Tart, Puff Pastry, Vanilla Ice Cream

Licorice Marshmallows – Dried Fennel Fronds

Shortly after opening in January of 2015 it was obvious to anyone with any dining experience that Bardot Brasserie had a ton of potential, the space itself a gorgeous renovation from the eye-catching bar right down to the Brasserie-detailed plates and Chef Josh Smith, a local, showing lots of skill across a menu of French Classics featuring good technique and just enough whimsy to keep things interesting during both brunch and dinner service.

Immediately supplanting Bouchon as the best mid-priced French Restaurant in town and later taking home a James Beard Foundation semi-finalist nod for Best New Restaurant, an award later won by New York’s Le Coucou which features neither equivalent French Cuisine nor quality of design, it was nevertheless that the Michael Mina space on Aria’s second floor continued to evolve, even launching sister Margeaux Brasserie in Chicago earlier this year.

Now approaching year number three and still doing good business, the menu having born several signatures but continuing to evolve with each new season in directions often classic and frequently exciting, it was with two friends that a reservation was made for Friday night to take a look at Chef Smith’s new Autumn offerings, an unexpected closure of Jean George’s Steakhouse seeing Bardot pick up several covers but both the kitchen and service firing on all cylinders to turn out a meal that far exceeded already high expectations.

Checking in at just past Six o’clock, the restaurant soon starting to fill and completely packed within an hour, it was at a spacious four-top just past the threshold of the Bar that the party was sat and beginning with a glass of particularly fruity Champagne it was not long before dinner got started, two styles of Bread including Bardot’s best-in-Las Vegas Baguette joined by a disc of imported Beurre d’echire soon to be followed by seventeen menu items spread across four courses and nearly three hours.

Always featuring top-quality service, this visit no exception and the young Female server actually outperforming all those in the past in terms of both her knowledge of the menu and an ability to balance professionalism with personality, it was after a brief greeting from Chef Smith that three plates were presented including a vibrant Salad of ripe Pears and Plums with smooth Blue Cheese Mousse and candied Nuts alongside the always wonderful Foie Gras Parfait, one of the menu’s newest additions seeing the Paris Brest migrated from Dessert to Appetizer and presented with a silky drape of house-cured Salmon, Caviar and Mascarpone infused with Chives.

Already impressed, the fact that the meal would feature thirteen all-new items speaking volumes in a city where Restaurants like Picasso and several others have barely changed a garnish in years, it was once again showing a great understanding of Choux that course two offered plump Parisian Gnocchi served alongside flowers of Tete de Moine and Chanterelles beneath shavings of Black Truffles, a second serving of Duck Liver every bit as worthwhile as the first in a savory preparation atop tender Lentils while the pot of Lobster Bisque raises the bar for everyone else in town by several feet thanks to the fragrant linger of Brandy that plays well off of both the Tarragon and buttery lattice of Puff Pastry.

At this point already well-sated, the heft of French Cuisine and the inherent need to sop up all Sauces with good Bread not to be taken lightly, it was after brief respite that the meal marched on to entrees, two limited-availability specials featuring Beef joined by Bardot’s famous upright Macaroni and Cheese and five plump Scallops amidst earthy and briny bites, the Prime Rib simply better than the average thanks to better quality Meat and gentle treatment to render it fork-tender while the Beef Wellington was not only gorgeous but thoroughly delicious and exceptional in terms of the golden Crust which Chef Smith protects from becoming soggy by placing a thin layer of Prosciutto between it and the Duxelle.

Very happy with the L’Aubrac-referencing Croquettes before sopping up the rest of the Foie Gras Sauce as well as more melted Marrow with pieces of toasted Bread it was with the arrival of a Double Espresso and a large Glass of Ice that the meal transitioned to Sweets, a Cheese plate featuring several raw varieties plus a particularly sharp Mimolette saved towards the end while dishes more temperature sensitive were focused on first, the Apple Tarte Tatin as good as ever while the soft-centered Pavlova was light, refreshing and unparalleled locally, a similar statement safe to be applied to the Spiced Pear Clafoutis that was served piping hot and Pudding-soft beneath slowly melting Armagnac Ice Cream.

Rounding out the night with the Espresso Crème Brulee, even those not particularly fond of Coffee complimenting both the soft Custard and pillowy Beignets, it was alongside the check that three Toasted Marshmallows were presented on the ends of dried Fennel Fronds, a light bit of Licorice up front slow to dissipate and even more evidence of Bardot’s continued evolution into not just one of Las Vegas’ best Restaurants but a truly world-class Brasserie.

FIVE STARS: Having said several times in the past that on a good night Bardot Brasserie can compete with the best Bistros and Brasseries in Paris or Lyon Autumn 2017 has finally seen Chef Smith and his team turn out a menu that rivals any in the city in terms of quality and craftsmanship, the Proteins and Produce all well sourced and Sauces frequently on par with what one would expect at Le Cirque or Guy Savoy even as the restaurant does nearly five-times the volume on any given night.

RECOMMENDED: Smoked Salmon Paris Brest, Foie Gras Parfait, Parisian Gnocchi, Lobster Bisque, Beef Wellington, Apple Tarte Tatin, Spiced Pear Clafoutis.

AVOID: N/A, though I personally avoided the small dollops of Passion Fruit on the Pavlova.

TIP: The Online menu is not currently up-to-date, so see photos for current options and for those in a hurry be sure to check out happy-hour at the bar which offers some really great bargains on both food and drink.

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

https://www.michaelmina.net/restaurants/las-vegas/bardot-brasserie/#menus

Posted in Bardot, Bardot Brasserie, Bread Basket, Coffee, Dessert, Foie, Foie Gras, Food, Gnocchi, Ice Cream, Las Vegas, Lobster, Michael Mina, Nevada, Pork, Tasting Menu Tagged 2016 Ruinart Blanc de Blancs Champagne, Aligot, Aligot Croquettes, Almond, Almond Cake, Apple, Apple Tarte Tatin, Apples, Aria, Armagnac, Asparagus, Baguette, Balsamic Vinegar, Banyuls, Banyuls Vinegar, Bardot, Bardot Brasserie, Bearnaise, Bechamel, Beef, Beef Wellington, Beignets, Belgian Endive, Beluga Lentils, Beurre d’echire, Beurre d’echire A.O.C., Black Angus, Black Truffles, Bleu Cheese, Bleu des Causses, Bleu des Causses Mousse, Blue Cheese, Bone Marrow, Bone Marrow en Persillade, Bordelaise, Brandy, Brest, Broccoli, Brown Butter, Butter, Cake, Cakes, Candied Nuts, Candied Walnuts, Caper, Capers, Caramel, Caviar, Champagne, Chanterelle, Chanterelle Mushrooms, Chanterelles, Cheese, Cheese Plate, Cherry Tomato, Cherry Tomatoes, Chive Mascarpone, Choux, Clafoutis, Coffee, Cornichon, Cornichons, Country Bread, Couronne de Fontenay, Cow, Cream, Crème Fraiche, Cremeux de Bourgogne, Croquant, Croquettes, Cucumber, Dessert, Double Espresso on Ice, Duxelle, Duxelles, Endive, endoedibles, Espresso, Everything Bagel, Fennel, Fines Herbes, Foie, Foie Gras, Foie Gras Lyonnais, Foie Gras Parfait, Food, Foodie, Fourme au Moelleux, Fruit, Garlic, Gelee, Gnocchi, Hazelnut, Hazelnuts, Horseradish, Ice, Ice Cream, King Salmon, La Belle Farms, Las Vegas, Lemon, Lemons, Lentil, Lentils, Licorice, Lobster, Lobster Bisque, LV, Mac n' Cheese, Macaroni, Macaroni & Mimolette Gratinee, Macaroni and Cheese, Macaroni au Gratin, Madeira, Maine Lobster, Marky's Caviar, Marshmallow, Marshmallows, Mascarpone, Mascarpone Cheese, Michael Mina, Mimolette, Mimolette Vielle, Mousse, Mushroom, Mushrooms, Nevada, NV, Ora King Salmon, Paris Brest, Parisian Gnocchi, Parsley, Pastries, Pastry, Pate a Choux, Pavlova, Pears, Peppercorn, Perail de Brebis, Pickles, Pig, Plums, Poached Pear, Pork, Port, Prime Rib, Prosciutto, Prune, Prunes, Puff Pastry, Raclette, Reading Raclette, Red Wine, Rose, Rose Wine, Ruby Port, Ruby Port Gelee, Ruinart, Ruinart Blanc de Blancs Champagne, ruinart champagne, Salpicon, Salt, Sauce Bechamel, Scallop, Scallops, Sel Gris, Shallots, Smoked Salmon, Sorbet, Spiced Pear, Strawberries, Strawberry, Sugar, Sunchoke, Sunchokes, Tarragon, Tart Tatin, Tete de Moine, Tomato, Tomatoes, Truffle, Truffles, Turbinado, Turbinado Sugar, USDA Prime, Vanilla, Vegas, Veloute, Verbena, Vinegar, Walnut, Walnuts, Wellington, White Balsamic, Wine

October 13, 2017
11:46 AM
by: Uhockey

Canter’s Deli at Tivoli Village, Las Vegas NV

Canter’s Las Vegas Deli

Complimentary Picked Cucumbers and Green Tomatoes

Cheese Blintzes – Fresh Berries

Potato Latkes – Sour Cream, Apple Sauce

Pastrami Knish Sandwich – Cavallas Pastry stuffed with Mashed Potato Onions, Hot Hand-Carved Pastrami

The Franklyn – Steamed Brisket, Grilled and Raw Onions, American Cheese, Over Easy Egg on an Onion Bagel with Sweet Potato Fries

Black & White Cookie

Ricotta Cheesecake

Chocolate Cheesecake

Carrot Cake

Open on Fairfax since 1931 Canter’s Deli was serving Los Angeles before Las Vegas’ population cracked 10,000 and although a previous attempt to expand into Sin City at Treasure Island in 2003 apparently did not go so well a recent re-launch at Tivoli Village in Summerlin sees the new space from Celebrity Brands Restaurants making a lot of good choices, though there is a lot of room for improvement as well.

Long considered to be Los Angeles ‘other’ place for Pastrami, Langer’s house-made version considered by most to be superior to that of Canter’s which is still brought in from New York, it was with one other that lunch was enjoyed on Friday inside the restaurant officially opened on September 28th and having already adjusted prices due to myriad complaints early-on about being “More expensive than Los Angeles” and even “Strip Priced” the new menu reads very much like a truncated version of the original with prices not so different from The Bagel Café just a few miles away.

Still doing some marketing by way of its Los Angeles legend, stories of the fourth-generation owned and operated Original told by both signage and a wait-staff that is universally pleasant and welcoming, though still quite green, it was immediately on entering that every guest was greeted with a big smile and “Welcome to Canters,” the seating spacious and laid out over the left side of the Restaurant while the right features a Take Out counter plus cases of Desserts, Bagels and Salads.

Mostly filled just prior to noon and completely packed by 12:30, the average diner sporting white or grey hair though several 30-something suits were seen in the midst, it was by a middle-age woman with great manners that the table beneath a continuously blowing vent was served, the offer of Doctor Brown’s Soda declined in favor of Iced Tea and Water and several Jewish Deli classics selected in addition to “The Franklyn” which appears to have been created specifically for the Las Vegas market.

Serve housemade Pickles prior to the meal, both Cucumbers and Green Tomatoes showing well and working nicely to refresh the palate between plates, it was after the first of two mis-deliveries from a younger waitress that all four plates arrived with a big smile and complete description, the Latkes suggested on the menu to be served as a duo in fact offered as three crisp and hot Pancakes with almost no residual Oil while the split-Knish stacked with Pastrami was a best-of-both-worlds way to experience each item without filling up, the beef appropriately fatty with a modest amount of seasoning while the mixture of Mashed Potatoes and Onions was creamy and comforting without being too dense.

Chatting while eating, the continuous blow of cold air admittedly uncomfortable after a while and not something that was able to be addressed during the course a nearly ninety minute visit, it was after enjoying the lightly sweetened rolled Pancake that the fork and knife Sandwich was approached, the toasted Bagel providing a good chew around steamed Brisket, Cheese, a soft Egg and two styles of Onions served next to Sweet Potato Fries that can be subbed for housemade Coleslaw, Steakhouse Spuds or Potato Salad.

Making both the Bagels and several styles of Cakes and Cheesecakes in-house, the Muffins and several styles of Cookies outsourced to locally-owned Freed’s, it was focusing on Canter’s own creations that four desserts were ordered, the $8 slices of Cheesecake a bit spendy but absolutely on-point in terms of taste as well as their velvety texture while the $5 Carrot Cake and $2 Black & White Cookie were both generously portioned, the latter not quite as fluffy as Weiss Deli but using far better frosting while the Carrot Cake was moist and dense with a lot of chopped Nuts and plenty of tangy Cream Cheese Icing.

THREE AND A HALF STARS: Thus far making a big error at launch in terms of pricing and still not up-to-speed with service it will be interesting to see how Canter’s at Tivoli Village evolves with time, the property already notorious for shuttering several restaurants not really a place where starting off on a bad foot seems well advised but the food, at least what was tasted, so far good enough that it can hopefully keep the place afloat as they work the kinks out.

RECOMMENDED: Latke’s, Pastrami Knish Sandwich, Cheesecake, Chocolate Cheesecake, Carrot Cake.

AVOID: Those expected smoked Brisket will be disappointed by the fact that Canter’s is steamed, so read the menu. Also avoid sitting in the back half of the room near the restrooms as it is approximately 10-15°F cooler than the rest of the space.

TIP: Breakfast not currently offered but reportedly “coming soon,” as is a second location set to open at The Linq before year’s end.

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

http://www.canterslv.com/

Posted in Canter's, Canter's at Tivoli Village, Canter's Deli, Canter's Deli at Tivoli Village, Canter's Deli Las Vegas, Canter's Las Vegas, Canter's Las Vegas Deli, Dessert, Food, Las Vegas, Nevada, pancake, Pancakes Tagged American Cheese, Apple, Apples, Applesauce, Bagel, Bagels, Beef, Black & White Cookie, Black and White Cookie, Blintze, Blintzes, Blueberries, Blueberry, Brisket, Canter's, Canter's at Tivoli Village, Canter's Deli, Canter's Deli at Tivoli Village, Canter's Deli Las Vegas, Canter's Las Vegas, Canter's Las Vegas Deli, Carrot, Carrot Cake, Carrots, Cavallas, Cheese, Cheesecake, Cheesecakes, Chocolate, Chocolate Cheesecake, Cookies, Cream, Cucumber, Cucumbers, Dessert, Egg, Eggs, endoedibles, Food, Foodie, Fries, Green Tomatoes, Greet Tomato, Knish, Knishes, Las Vegas, Latke, Latkes, LV, Nevada, NV, Onion, Onion Bagel, Onions, Pancake, Pancakes, Pastrami, Pastries, Pastry, Pickle, Pickles, Potato Latke, Potato Latkes, Ricotta, Sandwich, Sour Cream, Strawberries, Strawberry, Sweet Cream, Sweet Potato, Sweet Potato Fries, Sweet Potatoes, The Franklyn, The Franklyn Sandwich, Toasted Bagel, Tomato, Tomatoes, Vanilla, Vegas, Yolk

October 7, 2017
7:10 PM
by: Uhockey

David Wong’s Pan Asian, Las Vegas NV

David Wong’s Pan Asian

Thai Tea

Vietnamese Chicken Ravioli – Chicken, Shiitake Mushrooms, Celery in Wonton Skin with Sesame and Chili Sauces

Green Papaya Salad – Roasted Peanuts, Garlic, Tomatoes, Green Beans, Carrots, Sweet Lime Dressing

Beef Pad See Yew – Pan Fried Flat Noodles, Chinese Broccoli, Black Soy Bean Sauce, Egg

Chicken Drunken Noodles – Pan Fried Flat Noodles, Basil, Garlic, Onions, Tomatoes, Green Beans, Bell Peppers

Chicken Stir-Fried Linguini – Asparagus, Tomatoes, Bell Peppers, Garlic, Basil, Onions

Basil Fried Rice – Shrimp, Chicken, Tomatoes, Onions, Garlic, Basil, Green Beans, Bell Pepper, Egg

Beef with Green Curry – Green Beans, Bell Peppers, Basil, Coconut Milk served with Jasmine Rice

Additional Rice

Duck with Red Curry – Pumpkin, Chinese Eggplant, Grapes, Cashews, Bell Peppers, Basil, Coconut Milk served with Jasmine Rice

Beef with Panang Curry – Green Beans, Bell Peppers, Basil, Coconut Milk with Jasmine Rice

Tucked away in a tiny shopping plaza on South Durango Drive it is likely that many have driven past David Wong’s Pan Asian dozens of times without even noticing the Restaurant is there, and yet in reality the kitchen has been serving the West Side of Las Vegas for over six years while also amassing a fairly large number of Chefs and industry folks who consider it a part of their regular dining rotation.

A Husband and Wife operation, he the business end while she does the cooking, it was as part of a group of nine including two children that several smaller tables were combined to form one large space on Saturday night just past 7:00pm, the arrangement accounting for more than half of Pan Asian’s Covers on this particular night though at least three-fold as many came and went over the course of ninety minutes with call-in or online orders.

Called Pan Asian based on an embrace of several styles of cooking ranging from Vietnamese to Malaysian to Thai, the menu having undergone many changes over the years based on old pictures and reviews found via Social Media, Autumn 2017 continues to see David and Lisa largely focused on Thai dishes such as Drunken Noodles and several styles of Curry, a chalk board of specials hanging overhead adding another five or six choices to a double-sided laminate with prices so low that one wonders how the place continues to offer such large portions without having raised prices more than a few cents over the last few years.

Employing one additional server in addition to the Husband and Wife in the kitchen, her demeanor exceedingly pleasant as she kept up with water and share-plate requests effortlessly while also packaging and acting as cashier for numerous take-out orders, it was after a lengthy perusal of the options and accounting for two guests deferral of Pork that a two-course order of nine plates was requested, five Thai Tea’s and three additional orders of Rice pushing the total bill to just $22 per adult including tax and tip.

Using good ingredients and working as a very small team, Mr. Wong joining Lisa at the stove to make sure everything came out as requested in a short amount of time, it was after no more than fifteen minutes of talk as one of the youngsters watched College Football on the television that the first five plates were delivered 2-2-1, the Green Papaya Salad starting things off with a good bit of heat at “Level 6” while the Vietnamese Chicken Ravioli felt a little one-dimensional with Celery blunting the flavor of both finely ground Chicken and Shiitakes.

Immediately happy that someone had suggested Thai Tea to begin, the Sugar and Cream helping to quell bold spicing when transitioning from plate to plate, it was immediately on the heels of the Ravioli that two plates of Flat Noodles were presented next, the Pad See Yew recommended by Carson Kitchen Chef John Courtney packing a lot of funkiness thanks to the fermented Black Beans but still letting the thin Beef show while the Drunken Noodles bested World Famous Lotus of Siam in terms of not only flavor, but also by possessing less oil and a lower price.

Rounding out the Noodles with thin “Linguini” stir-fried similar to the Pad Kee Mao but with Asparagus Tips in place of Green Beans it was with share plates refreshed that a trio of Curries plus a generous portion of Basil Fried Rice were next presented, the Rice an all-around crowd pleaser with plump Shrimp and chunks of Chicken Breast hidden amidst Grains that were generally fluffy but occasionally crisp plus plenty of spices and good Produce.

With many at this point already starting to get full and family-style helpings decreasing dramatically for some it was nonetheless with wide-eyes that all took in the golden Duck resting in a pool of creamy Pumpkin Curry, the $21.95 daily special $6 cheaper than Lotus of Siam and far better executed with plenty of crispy skin and supple Flesh to go around, the sliced Beef in both Green and Panang Curries also very good though fairly similar to one another save for the fact that the Green version was a bit more spicy while the Panang was subtly nutty.

Finishing off the remaining Jasmine Rice with residual Red Curry, only a few spoonfuls of the Green returning the kitchen at meal’s end, it was with most too full for Dessert that the check was requested, a shock to all when everything rang-up at just over twenty-dollars each including tax and a 20% tip for a lot of good food, attentive service and such a pleasant evening.

FOUR AND A HALF STARS: Called by two independent local Chefs “a hidden gem” while several at the table lamented having either never known about the place or having not been back in so long there is no doubt David Wong’s Pan Asian belongs on the short-list of Las Vegas’ best bargain dining in addition to receiving some “Best Thai” nods, though obviously both the size of the space and the menu indicate David and Lisa have no interest in challenging the likes of Lotus or Chada in terms of breadth or creativity.

RECOMMENDED: Duck in Red Curry, Beef Pad See Yew, Basil Fried Rice, Beef in Panang Curry.

AVOID: Vietnamese Chicken Ravioli.

TIP: Online ordering and phone-ins available, Open 11a-9:30p Monday through Saturday even though the website suggests they are open Sunday.

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

http://www.davidwongspanasian.com/

Posted in David Wong's, David Wong's Pan Asian, Food, Las Vegas, Nevada, Pan Asian Tagged Asparagus, Basil, Basil Fried Rice, Bean Sauce, Beef, Beef Pad See Yew, Bell Pepper, Bell Peppers, Black Bean Sauce, Broccoli, Carrot, Carrots, Cashew, Cashews, Celery, Chicken, Chili, Chili Sauce, Chinese Broccoli, Chinese Eggplant, Coconut, Coconut Milk, Coconuts, Cow, Cream, Crispy Duck, Curry, David Wong, David Wong's, David Wong's Pan Asian, Drunken Noodles, Duck, Egg, Egg Yolk, Eggplant, endoedibles, Flat Noodles, Food, Foodie, Fried Rice, Garlic, Grape, Grapes, Green Bean, Green Beans, Green Curry, Green Papaya Salad, Jasmine Rice, Las Vegas, Lime, Limes, Linguini, Lisa Wong, LV, Malaysian, Mushroom, Mushrooms, Nevada, Noodles, NV, Pad See Yew, Pan Asian, Pan Fried Flat Noodles, Pan Fried Noodles, Panang Curry, Papaya, Peanut, Peanuts, Pumpkin, Pumpkin Curry, Pumpkins, Ravioli, Red Curry, Rice, Salad, Sesame, Shiitake Mushrooms, Shrimp, Skin, Sugar, Tea, Thai, Thai Tea, Tomato, Tomatoes, Vegas, Vietnamese, Vietnamese Chicken Ravioli, Wonton, Yolk

October 7, 2017
12:15 PM
by: Uhockey

Lobster ME @ The Grand Canal Shoppes, Las Vegas NV

Lobster ME @ The Grand Canal Shoppes

Lobster ME 50/50 – Maine Lobster and Maryland Crab, Celery, Mayo, Special Seasoning on a Buttered, Toasted Split-Top Roll with Waffle Fries, Coleslaw and a Pickle

Taco Trio – Lobster with Citrus Slaw, Pico de Gallo and Sriracha Aioli / Crispy Sweet Chili Shrimp with Citrus Slaw and Sriracha Aioli / Battered Fish with Citrus Slaw, Pico de Gallo and Chipotle Aioli

Crab Loaded Fries – Waffle fries, Lobster Cheese Sauce, Crab Meat, Bacon, Green Onion, Ranch

Fried Lobster Mac n’ Cheese Balls – Lobster Cheese Sauce

Originally opened at The Grand Canal Shoppes in 2014, the location inside Miracle Mile dating back some three years prior, it was just past noon that a seat was taken at Lobster ME on Saturday, the Venetian Food Court even more packed than usual with several conventioneers and the Restaurant understaffed due to a manager being stuck behind a traffic incident on the I-15.

Embracing the quick-casual concept of places like Panera or Chipotle but said to offer only the best Lobsters out of Maine and Crab from Maryland, a bold claim for a food court counter in the middle of a city known for World Class Dining, Lobster ME is located just steps from the Grand Canal en route from the Parking Garage to the rest of the Resort and with hard to miss signage including a luminous Menu there is little to dislike about the layout featuring both reclaimed wood and buoys familiar to any who’ve been fortunate enough to dine at an actual Northeastern Lobster, Clam or Oyster Shack.

Greeted by a young man named AJ, he and another young woman doing their best to keep up with a heavy lunch surge including a couple who felt the need to ask at least three questions clearly explained on the menu overhead, it was after listening to him answer patiently for what felt like five minutes that the line finally advanced, a total of four items plus a bottle of water requested at a total charge of just over $50 including tax.

Giving each guest a number, seating at both the counter and nearby chairs occupied by visitors not necessarily eating Lobster ME’s food, it was after less than ten minutes wait that AJ presented with the first of two handfuls of cardboard baskets, a first look at the 50/50 Lobster and Crab Roll showing it to be every bit as large as those in Connecticut or Maine and similar in price, the fresh Meat lightly tossed in Mayonnaise clean and sweet while the split, buttered and toasted Roll rivaled any found from Portland to Kittery and on down.

Doing an admirable job covering a lot of choices despite minimal space, the menu recently renovated and doing away with Desserts plus the “Deep Fried Clam Chowder” in favor of several new choices featuring Crab, it was most of the Roll gone that lunch moved on to Lobster ME’s crispy Waffle Fries topped in Cheese, Crab Meat, Bacon, Green Onion and Ranch ‘drizzle,’ the last item completely unnecessary as it distracted from the quality of the Meat while the areas spared from it were entirely delicious.

Criticized for its value by some, the laid-back environment likely leading many to make false assumptions as not one item on the menu is more expensive than one would expect to pay on either coast, it was with three Tacos charged at about $6 each that taste buds were once again treated to fresh ingredients including Battered Shrimp and Fish that both overflowed their Shells beneath housemade spicy Aioli before finally finishing up with three “Fried Lobster Mac n’ Cheese Balls,” the golden orbs each nearly twice the size of a Golf ball and absolutely packed with picked Meat alongside tender pasta in Lobster Cheese Sauce with more on the side for dipping.

FOUR STARS: Recently upgrading the menu and presentation but doing away with Desserts, a decision likely made due to slow sales but nevertheless misguided as every Seafood Shack from Connecticut to Maine offers at least Soft Serve and Whoopie Pies, Lobster ME does an otherwise excellent job of replicating their signature item while also offering several additional novelties intended to appeal to diverse tastes.

RECOMMENDED: 50/50 Roll, Fried Lobster Mac n’ Cheese Balls, Shrimp Tacos.

AVOID: If ordering the Crab Fries ask for them without the Ranch.

TIP: 9a-11p Sunday through Thursday and open until midnight on Friday and Saturday with service far better than one would expect at a “quick casual” spot during a rush.

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

http://www.lobsterme.com/

…but honestly, who needs Dessert at Lobster ME when you’ve got Yardbird right downstairs.

Posted in Crab, Food, Las Vegas, Lobster, Lobster ME, Lobster ME @ The Grand Canal Shoppes, Nevada, Pork, Yardbird, Yardbird Southern Table & Bar, Yardbird Southern Table and Bar Tagged Aioli, Bacon, Battered Fish, Biscuits, Bread, Butter, Buttermilk, Buttermilk Biscuits, Cake, Caramel, Caramel Popcorn, Celery, Cheese, Cheesecake, Chess Pie, Chili, Chili Shrimp, Chipotle Aioli, Citrus, Citrus Slaw, Colesla, Crab, Cream, Crispy Sweet Chili Shrimp, Deep Fried Mac n' Cheese, endoedibles, Fish, Fish Tacos, Food, Foodie, Fried Fish, Fried Lobster Mac n’ Cheese Balls, Fried Mac n' Cheese, Fried Shrimp, Fries, Green Onion, Green Onions, Keris Kuwana, Las Vegas, Lobster, Lobster Cheese, Lobster ME, Lobster ME 50/50, Lobster ME @ The Grand Canal Shoppes, Lobster Roll, Lobster Tacos, LV, Mac n' Cheese, Mac n' Cheese Balls, Macaroni, Macaroni and Cheese, Maine Lobster, Mama's Biscuits, Maryland Crab, Mayo, Mayonnaise, Nevada, NV, Onion, Onions, Pickle, Pickles, Pico de Gallo, Pie, Ranch, Red Velvet, Red Velvet Cheesecake, Roll, Sandra Palomo, Seasoning, Shrimp, Shrimp Tacos, Slaw, Special Seasoning, Split-Top Roll, Sriracha, Sriracha Aioli, Taco, Taco Trio, Tacos, The Venetian, Tomato, Tomatoes, Vegas, Waffle Fries, Yardbird, Yardbird Las Vegas, Yardbird Southern Table + Bar, Yardbird Southern Table and Bar, Yardbird Vegas

October 6, 2017
6:02 PM
by: Uhockey

Lucy Ethiopian Restaurant, Las Vegas NV

Lucy Ethiopian Restaurant

Vegan Combo – Suff and Timatim Fit Fit (Sunflower, Tomato, Onion, Jalapeno, torn Injera) Shiro (Chickpea Powder, Onion, Garlic, Tomatoes,) Tikil Gomen (Cabbage, Carrots, Potato, Onion, Garlic, Ginger,) Key Sire (Beets, Carrots, Potato, Onion, Garlic, Spice,) Misir Wot (Red Lentil, Berbere, Onion, Garlic, Ginger, Herbs,) Gomen Wot (Collard Greens, Onion, Garlic,) Kik Alicha (Peas, Onions, Garlic, Peppers, Herbs,) Salad, Injera

Special Combo – Gomen Yefyel (Collard Greens, Bone-In Goat, Onion, Garlic, Herbs,) Lenga Tibs (Cubed Beef, Tomato, Onion, Garlic, Herbal Butter, Rosemary,) Kitfo (Lean Ground Beef, Mitmita, Butter, Seasoning, Cottage Cheese,) Doro Wot (Chicken Stew, Berbere, Ginger, Garlic, Herb Butter, Egg,) Aybe Cheese, Injera

Originally opened in Las Vegas in 2015, though the family of owners has been committed to serving traditional Ethiopian Cuisine to both immigrants and the community around them since 1992, it was partially in preparation for an upcoming trip and also out of curiosity that a party of three sat down inside Lucy Ethiopian on Friday for dinner, the apparently early hour of 6pm finding the main dining room otherwise empty though there was a small private group enjoying dinner in the private room tucked behind a curtain.

Fortunate enough to have been involved in the care of many sons and daughters of Ethiopia during the course of training as well as practice, the city of Columbus containing one of the nation’s most dense populations while Las Vegas also employs a fair share of individuals in the hospitality industry, it was on the word of a father of four that Lucy was “the only Ethiopian food I’ll eat besides my wife’s” that recommendations had been sought prior to sitting down, the choice of two combination platters providing enough food for nearly twice as many at an all-inclusive cost of just over $40.

A surprisingly large space at 4850 West Flamingo Road, the storefront itself a little difficult to see from the street but in reality not all that far from the Strip, diners approaching Lucy Ethiopian will first notice that the restaurant’s windows are covered with blinds as well as laminate to protect against the early day sun and although the inside may appear a little drab thanks to grey tile and old ceilings there is no questions of the space’s cleanliness, everything including the bathrooms and 21-and-older Bar spotless with servers seen polishing glasses shortly after arrival and quickly wiping up as soon as the private party was finished.

Playing mellow traditional music overhead and sports on several televisions, a combination of Soccer, NCAA Football and the Golden Knights’ first game on this particular evening, it was with waters filled for the first of several times that approximately twenty minutes passed between order and food delivery, both plates arriving almost simultaneously and quickly flooding the table with a vast array of shapes, smells and colors.

Totaling twelve individual menu items across the two trays, eight spongy rolls of Injera made with the authentic Teff-based recipe offered as the only form of ‘utensils,’ it was with a focus on things served warm that dining commenced, the Misir Wot featuring heavily spiced Red Lentil with a top-notes of Garlic and Onion an immediate favorite as was the Doro Wot featuring a similar list of ingredients served around a hard-boiled Egg and Chicken Drumstick.

Attempting to avoid filling up too much on the Wraps, the three lighter rolls a bit more sour than the dark rolls served both beneath and alongside the ingredients, it was with hands immediately covered in sauce that large spears of tender Beets and Carrots were enjoyed in a smear of Garlic and spices including Basil, Turmeric and Cardamom, the Vegan Combo’s Collard Greens a bit too bitter to be enjoyed on their own while those served as a special request with Goat Meat as part of the Special Combo were better cooked and drained with more of the expected deep cruciferous flavor.

Receiving the Kitfo lightly seared, though by tradition it seems a dish typically served raw, it was with a lot of spice that the finely ground Tartare again ignited the palate before being cooled off by a bit dry Aybe, the taste not dissimilar from Dry-Curd Cottage Cheese and tasty on its own, though even better with the Lenga Tibs as a sort of Ethiopian Fajita.

Far too full for Dessert, the menu of sweets appearing fairly straight-forward and apparently not made in house, it was with the Yellow Pea-based Kik Alicha and a few more bites of Kitfo that the meal was finished, a lot of Injera plus some Greens still leftover but the staff apparently quite impressed by the table’s willingness to try everything and the waitress even going so far as to give the 10-year-old dining with the group a big hug before leaving.

FOUR AND A HALF STARS: With no basis for comparison it is hard to say whether Lucy serves really good Ethiopian Cusine or just a fair representation of the genre, but willing to trust both my own palate as well as that of a man born overseas it seems safe to say that this is the real deal with good ingredients and a price that almost seems too low for a generous portion size of something so healthy.

RECOMMENDED: Misir Wot, Kik Alicha, Lenga Tibs, Kitfo, Doro Wot.

AVOID: Gomen Wot.

TIP: Open 7am-4am daily with a full bar, the restaurant no longer accepts $15 off $30 coupons from Restaurant.com and states they have contacted the company about this several times.

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

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Posted in Food, Las Vegas, Lucy, Lucy Ethiopian, Lucy Ethiopian Restaurant, Nevada Tagged Aybe, Aybe Cheese, Beef, Beets, Berbere, Butter, Cabbage, Carrots, Cheese, Chicken Stew, Chickpea, Chickpea Powder, Chickpeas, Collard Greens, Cottage Cheese, Cubed Beef, Doro Wot. Chicken, Egg, Eggs, endoedibles, Ethiopian, Food, Foodie, Garlic, Ginger, Goat, Gomen Wot, Gomen Yefyel, Ground Beef, Herb Butter, Herbs, Injera, Jalapeno, Key Sire, Kik Alicha. Yellow Peas, Kitfo, Las Vegas, Lenga Tibs, Lentils, Lucy, Lucy Ethiopian, Lucy Ethiopian Restaurant, LV, Misir Wot, Mitmita, Nevada, NV, Onion, Onions, Peas, Peppers, Potato, Potatoes, Red Lentil, Rosemary, Salad, Seasoning, Shiro, Special Combo, Spice, Stew, Suff and Timatim Fit Fit, Sunflower, Tartare, Tikil Gomen, Tomato, Tomatoes, torn Injera, Vegan, Vegan Combo, Vegas, Yolk

October 6, 2017
11:03 AM
by: Uhockey

Delhi Indian Cuisine, Las Vegas NV

Delhi Indian Cuisine

Garlic Naan

Tandoori Chicken, Chili Chicken, Chicken Curry, Chicken Tikka Masala

Goat Curry, Vegetable Pakora, Vegetable Samosa, Aloo Ghobi, Chicken Biryani

Dal Makhani, Palak Paneer, Vegetable Chow Mein, Iddli with Tamarind

Sambar, Navaratan Korma, Chana Masala

Gulab Jamun, Gajar Halwa, Kheer

Tucked away in a large shopping plaza next to the Best Buy on Maryland Parkway Delhi Indian Cuisine originally opened its doors on January 1st 2014, and although the area around it may not be the most glamorous with vagrants roving both parking lots and nearby streets those in the neighborhood around noon would still do well to stop in for the all-you-can eat Buffet lunch.

Stacked against a lot of competition in Las Vegas but more than once voted Sin City’s Best Indian Restaurant, the 11a-3p daily Buffet complimented by a large a la carte menu offered both day and night, guests entering Delhi Indian Cuisine will likely first be struck by the impressive size of a restaurant easily capable of accommodating more than one-hundred diners and although many may criticize Steam Tray food for one reason or another those arriving early can rest assured that everything offered is quite fresh while service is also very attentive.

Offering a full bar in addition to Beer and Wine, the ability to order off the menu at lunch also not typical of most Indian Lunch Buffets, it was after checking in at the hostess stand that a seat was offered along the right wall in a plush booth, both drinks and the full menu declined before selecting Garlic Naan and walking up to gather the first of five plates of Food.

Playing soothing music without video throughout the Restaurant, a significant departure from the loud volume and flashing Bollywood of Mount Everest or Paradise India on the West Side, it was shortly after returning to the table that a puffy round of Bread with lightly blistered edges emerged from the kitchen and with the smell of Garlic quickly filling the air it would be hard to name a better version of the dish found anywhere in the city, the opening quartet of Chicken all proving very well made with the Tandoori Leg and Wing both moist with good color while the Chili Chicken brought a lot of heat, but not so much that it was unpleasant.

Clearly labeling Vegetarian versus Omnivorous options, a large family of visiting Indians from London soon entering and speaking loudly about how good much of Dehli’s Buffet was in comparison to those back home, it was with the faint linger of Curry on the lips that a second trip was made to the lengthy Buffet, a small bowl of Goat Curry as usual made difficult to eat by splintered Bones but otherwise funky and Fragrant while the Pakora and Samosa were fairly run of the mill, thus leaving room for the tender Turmeric-heavy Cauliflower and Potatoes as well as generous cubes of Chicken Breast served in Rice perfumed with Nutmeg, Cardamom and Bay Leaf.

Moving right to left and incidentally from Meat to Vegetables and Legumes, more than 50% of the buffet focused on the latter, fans of heat would do well to focus on Delhi’s Navratan Korma with “three types of Chiles” according to the waitress while those looking for something a bit more subtle will be better off with Dal Makhani or Chana Masala, the former a fragrant Black Lentil Porridge while the later outperformed the Chicken version by being a bit thicker and a little more focused in flavor around tender Chickpeas.

Using creamy Palak Paneer as a topping to for the Naan after discovering a lack of Chutney on the Cold Bar, the Cheese about 3/4 melted and thus a nice consistency, it was as the meal neared its end that an inquiry was made about the Gajar Halwa seen in many pictures online, the apparently “not every day” Buffet item nonetheless prepared special at no extra charge and served piping hot with plenty of Cardamom but not a lot of extra sweetness, that side of dessert instead left to chilled Rice Pudding with subtle Saffron notes and globes of Gulab Jamun soaked in sugary Syrup.

FOUR STARS: Offering the Buffet for just $12.99 and full a la carte menu throughout the day it would be difficult to name a more accommodating Indian Restaurant in Las Vegas than Delhi Indian Cuisine, an early arrival assuring that everything is fresh while the staff easily outperforms even the Grand Buffets of the Strip in terms of friendliness and attention to guest’s needs.

RECCOMENDED: Chicken Biryani, Dal Makhani, Palak Paneer, Chana Masala, Garlic Naan, Gajar Halwa.

AVOID: The Iddli was exceedingly bland and Chicken Tikka Masala a bit too salty to be enjoyed past a few bites.

TIP: The Buffet is offered 7-days per week from 11a-3p with the full menu available open to close.

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

http://www.delhiindiancuisinelv.com/

Posted in Buffet, Delhi Indian, Delhi Indian Cuisine, Dessert, Food, Las Vegas, Nevada Tagged Aloo Ghobi, Bay Leaf, Black Lentil, Bread, Buffet, Cardamom, Carrot, Carrots, Cauliflower, Chana Masala, Cheese, Chicken, Chicken Biryani, Chicken Curry, Chicken Tikka Masala, Chickpeas, Chili Chicken, Curry, Dal Makhani, Delhi Indian, Delhi Indian Cuisine, Dessert, endoedibles, Food, Foodie, Gajar Halwa, Garlic, Garlic Naan, Ghee, Goat, Goat Curry, Gulab Jamun, Iddli, Iddli with Tamarind, Indian, Indian Buffet, Kheer, Las Vegas, Lentil, Lentils, LV, Naan, Navaratan Korma, Nevada, Noodles, NV, Pakora, Palak Paneer, Potato, Potatoes, Rice, Rice Pudding, Sambar, Samosa, Spinach, Sugar, Syrup, Tamarind, Tandoori Chicken, Vegas, Vegetable Chow Mein, Vegetable Pakora, Vegetable Samosa, Vegetables

September 30, 2017
5:52 PM
by: Uhockey

Michael Mina Restaurant [2,] Las Vegas NV

Michael Mina Restaurant

2016 Veuve Clicquot Brut Champagne

Siberian Osetra Caviar Parfait – Alderwood-Smoked Salmon, Crème Fraiche, Shallot Potato Cake, Hard Boiled Egg, Chive Oil

Frozen Belvedere Vodka Cleanser

Sourdough and Honey Whole Wheat Rolls with Salted and Unsalted Butter

Beet Terrine – Persimmon, Butter Poached Lobster, Chicory-Radicchio, Roasted Yogurt Honey Vinaigrette

Kona Kampachi – Calabrian Chili Marinade, Radish, Preserved Orange, Micro-Cucumber, Mint, Cucumber-Lemon Broth

Chestnut Agnolotti – Truffles, Braised Salsify, Salsify Puree, Salsify Chips, Santa Barbara Spot Prawns

Wild Alaskan Halibut – Veronique Sauce, Grape “Scales,” Roasted Grapes, Daikon Fondant, Crushed Turnips, Pistou

Wild French Turbot – Chicken Skin, Sunchoke Puree, Matsutake Mushroom, Sauce Chasseur

Maine Lobster Pot Pie – Baby Vegetables, Truffle Lobster Cream
2014 Sauternes Château Roûmieu-Lacoste

Whole Roasted Hudson Valley Foie Gras – Carved tableside with Brioche, Brandied Cherries, Pickled Red Onion, Allspice Dram, Long-peppercorn Pain Perdu

Vanilla Crème Fraiche Panna Cotta – Macerated Strawberries, Basil Oil, Lemon Zest

Michael’s Root Beer Float – Sassafras Ice Cream, IBC Root Beer, Chocolate Straw, Warm Chocolate Chip Pecan Cookie

Dark Chocolate Tart – Chocolate Mousse, Cookie Butter Ganache, Raspberry Coulis

While many well-traveled gourmands have long set their minds against Michael Mina, his restaurants called everything from ‘generic Celebrity Chef stuff’ to ‘fancy hotel food for people from Indiana,’ those viewing the Chef’s food in the context of its location are making the same mistake they do when judging Las Vegas as a whole, many years in the business seeing Mina himself take a largely hands-off approach that allows his talented cadre of Chefs a lot of flexibility and creative control with the sort of ingredients most small ‘independent’ restaurants would be grateful to have.

Admittedly an easily forgotten location, the tastefully dressed room with modern art, subdued lighting and a soft soundtrack residing behind the Bellagio Conservatory as opposed to just off the gaming floor like the rest of The Bellagio’s impressive collection of restaurants, it was on the first day of the new Autumn menu that five friends sat down for a grand tasting, Chef Nick Sharpe proving every bit as skilled as former Chef Ben Jenkins while the same waiter working the room for over a dozen years provided superlative service assuring a memorable evening.

Now in charge of Michael Mina Restaurant since late-2016, Chef Mina’s propensity for promoting from within seeing Jenkins take a job in Hawaii and Chef Sharpe brought back to the place where he last worked over five years prior, it was quickly upon arrival that five glasses of Champagne were poured for the group and with a “Cheers” things began, Michael Mina’s Caviar Parfait given the Siberian Osetra-upgrade as worthy a signature as ever with all five layers distinct in their contribution but also melding just as they should and the salinity further exaggerated by intermittent sips of ice cold Belvedere.

With two enjoying Wine pairings and the rest sticking to the aforementioned beverages plus Bread to refresh the palate between courses, both warm Rolls good on their own and also useful for mopping up sauces, it was with an all-new plate of sliced and stacked Beets that the evening continued on, the use of Persimmon and Honey Vinaigrette for sweetness unfortunately seeing chunks of chilled Lobster get lost amidst bolder flavors though the Terrine itself was quite delicious.

Frequently offering raw Fish as part of the Tasting Menu, a mild Tuna Tartare from last visit replaced this time with meaty slices of Yellowtail marinated in Calabrian Chilis alongside Radishes, Mint and Citrus in a glistening Abalone Shell, it was with a light tingle on the lips that all enjoyed the dish before Chef Sharpe presented tableside with the night’s pasta course, an all-new plate of tender Chestnut Agnolotti topped in Australian Truffles on a bed of snappy Spot Prawns and three textures of Salsify.

Impressed by Chef Sharpe’s ability to balance sometimes challenging ingredients, Calabrian Chiles not overwhelming the Kampachi and Salsify’s sometimes ‘earthy’ flavors largely absent with its more Oyster-like characteristics helping to spotlight the Prawns, it was in a re-tooled classic that the menu continued, a beautiful filet of Line-caught Halibut deemed “Veronique” thanks to scales made from thinly sliced Grapes truly delightful next to the creamed and crushed Radishes and Turnips.

Progressing at a careful pace, the conversation flowing and servers patiently waiting at times to describe dishes, it was with another Fish that the night’s last new dish was presented, a meaty slice of French Turbot given extra oomph as it was wrapped in Chicken Skin and served atop bitter Sunchoke puree with a Matsutake Mushroom cap and savory Sauce Chasseur.

At this point veering off the traditional tasting, two longtime Michael Mina Restaurant favorites specially requested when making the reservation, it was by the hand of longtime General Manager Jorge Pagani that both the signature Pot Pie and Whole Roasted Foie Gras were presented tableside, the former easily enough to feed two hungry adults with nearly 2 1/2lbs of Lobster Meat in Truffle Bisque while the latter should only be ordered by groups of four or more, the perfectly cleaned Liver as good as one will find anywhere with a caramelized exterior and firm yet smooth center served next to seasonal condiments.

Enjoying the Foie Gras with a half-pour of Sauternes, a highly recommended pairing even for those who typically shy away with Wine, it was with most of the Pot Pie’s shell as well as too many slices of Pain Perdu consumed that Dessert was served once every ounce of Liver was accounted for, the lone remnant of Michael Mina’s former “trios” featuring his classic Rootbeer Float alongside seasonal Panna Cotta and a Dark Chocolate Tart with “Passionfruit Pearls” removed, all of it quite good but none save for the warm Chocolate Chip Pecan Cookie particularly memorable compared to the beautiful meal they followed.

FOUR AND A HALF STARS: Still an under-appreciated Restaurateur no matter how far his empire extends, spaces on both coasts universally outperforming expectations for more than fifteen years, Michael Mina has continuously shown great faith in both Chefs and Staff to execute his vision without much oversight, and on Saturday night Chef Sharpe once again proved that whether supposed ‘experts’ like it or not those entering Michael Mina Restaurant at The Bellagio with an open mind and the right budget can expect a very memorable night.

RECOMMENDED: Whole Foie Gras, Lobster Pot Pie, Kona Kampachi, Halibut Veronique, Chestnut Agnolotti.

AVOID: The Beet Terrine needs a little bit of work to make the Lobster stand out and Desserts, though fine, are a far cry from the interesting sweets served at Stripsteak, Bardot or other Michael Mina Restaurants.

TIP: Although the date is as yet unannounced, Michael Mina Restaurant will be temporarily closing later this year to touch up the interior with a new menu promised to be more Seafood-centric like that from the Chef’s Aqua days.

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

https://www.michaelmina.net/restaurants/las-vegas/michael-mina-bellagio/

Posted in Bread Basket, Dessert, Foie, Foie Gras, Food, French Toast, Ice Cream, Las Vegas, Lobster, Michael Mina, Michael Mina Restaurant, Nevada, Tasting Menu, Truffle, Truffles Tagged 2014 Sauternes Château Roûmieu-Lacoste, Agnolotti, Allspice Dram, Basil, Basil Oil, Beet, Beets, Bellagio, Belvedere, Belvedere Vodka, Bisque, Bread, Bread Basket, Brioche, Butter, Cake, Calabrian Chili, Caviar, Champagne, Cherry, Chestnut, Chestnuts, Chicken, Chicken Skin, Chicken Skins, Chicory, Chive, Chive Oil, Chives, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Mousse, Cookie, Cookie Butter, Cookies, Crème Fraiche, Cucumber, Cucumbers, Daikon, Dark Chocolate, Dessert, Egg, endoedibles, Foie, Foie Gras, Food, Foodie, French Toast, Gary FX LaMorte, Gary LaMorte, Grape, Grapes, Halibut, Honey, IBC Root Beer, IBC Rootbeer, Ice Cream, Kona Kampachi, Las Vegas, Lemon, Lemon Zest, Lemons, Lobster, Lobster Pot Pie, Lobsters, Long-peppercorn Pain Perdu, LV, Maine Lobster, Matsutake Mushroom, Michael Mina, Michael Mina Restaurant, Michael’s Root Beer Float, Michael’s RootBeer Float, Mint, Mushroom, Mushrooms, Nevada, Nick Sharpe, NV, Onion, Orange, Oranges, Osetra Caviar, Osetra Caviar Parfait, Pain Perdu, Panna Cotta, Pastry, Pecan, Peppercorn, Persimmon, Pistou, Pot Pie, Potato, Prawn, Prawns, Puree, Radicchio, Radish, Radishes, Raspberries, Raspberry, Rolls, Root Beer, Root Beer Float, Rootbeer, Rootbeer Float, Salmon, Salsify, Salt, Santa Barbara Spot Prawns, Sassafras, Sauce, Sauce Chasseur, Sauternes, Sauternes Château Roûmieu-Lacoste, Shallot, Shallots, Siberian Osetra Caviar, Smoked Salmon, Sourdough, Speculoos, Spot Prawns, Strawberries, Strawberry, Sunchoke, Tasting Menu, Truffle, Truffle Cream, Truffles, Turbot, Turnip, Turnips, Unsalted, Vegas, Vegetables, Veronique, Veronique Sauce, Veuve Clicquot, Veuve Clicquot Brut Champagne, Veuve Clicquot Champagne, Vinaigrette, Vodka, Whole Wheat, Wild French Turbot, Wild Halibut, Wild Turbot, Wine, Yellowtail, Yogurt

September 30, 2017
10:17 AM
by: Uhockey

CRAFTkitchen [10,] Henderson NV

CRAFTkitchen

Coffee

Pear & Pomegranate Danish, Strawberry Pop-Tart

Blueberry Scone, Cinnamon Roll, Banana Chocolate Chip Muffin

Lemon Poppyseed Raspberry Loaf, Nutella Cronut, Gluten Free Blueberry Muffin

Pumpkin Cream Cheese Muffin, Kouign Amann, Ham & Cheese Kouign Amann

Roasted Tomatoes on the Vine- Parmesan, Pesto, Grilled Housemade Bread

Celery Root Tart – Pomegranate, Apples, Caramelized Walnuts, Truffles, Cream

Gougeres – Truffles, Bechamel

Pork Belly Rice – Quail Egg, Scallions

Mushroom Ravioli – Chanterelles, Truffles and Mushroom Cream

Short Rib Hash – Braised Short Ribs, Smashed Potatoes, Roasted Sweet Onions, Pepper

The Cobbler Benny – Pulled Turkey, Sage Stuffing “Cake,” Poached Eggs, Cranberry Compote, Citrus Hollandaise

Pumpkin Waffles – Caramelized Pecans, Cream Cheese Drizzle, Pure Maple Syrup

Apple Cobbler Pancakes – Buttermilk Short Stack, Caramelized Golden Delicious Apples, Streusel

CK Monkey Bread – Cinnamon, Sugar, Cream Cheese Icing

Just now approaching its second anniversary, the weekend line continuously present and Chef Blinn still all smiles when discussing his decision to leave corporate kitchens to pursue his own path, it was with another soon-to-be restaurant-owning Chef that breakfast was enjoyed at CRAFTkitchen on Saturday, everything about the morning thoroughly enjoyable as Jaret veered off-menu to prepare several unique plates in addition to the restaurant’s delicious Pastries and weekly Brunch Specials.

At this point a Henderson institution, numerous diners and almost every server a familiar face from several prior visits, it was just minutes before 10:00am that three guests checked in at the hostess podium with seats reserved at a four top to the right, both the manager and Chef Blinn soon to stop by along with a waiter present from the very beginning who cheerfully kept Coffee and Water filled throughout the morning.

Deferring the menu to Jaret and his kitchen staff, essentially a Carte-Blanche situation that expectedly started out with Pastries, those familiar with CRAFTkitchen will not be shocked to know that Autumn has seen the launch of over a half-dozen new selections in addition to old favorites, the Pear & Pomegranate Danish as well as a Roasted Strawberry Pop-Tart both elegant and flaky with big Fruit flavors while the Gluten Free Blueberry Muffin and Pumpkin Cream Cheese version are welcome returns, as is the Ham & Cheese Kouign Amann that has improved with time to rival the traditional one in terms of texture.

Left to the Pastries for a good thirty minutes, the bulk of them divided and enjoyed with many halves and quarters still being picked at after share-plates and utensils were replenished for savories, it was with roasted Tomatoes on the Vine atop vibrant Pesto that five off-menu surprises began, the simple focus on great produce once again indicating why CRAFTkitchen costs a few bucks more than Egg & I or Mr. Mama’s while the Celery Root Tart dressed up the idea of a traditional Waldorf Salad with shaved Truffles, Caramelized Walnuts and Pomegranate Seeds.

Continuing with more late-summer Truffles, a bit of Truffle Oil detected in both the creamy Gougeres with textbook Choux and a plate of tender Ravioli stuffed with Mushrooms in Sauce Chasseur, it was between these two plates that Jaret served the Miso Pork Belly recently offered as a special request during “Friday Recess,” the protein a bit undercooked compared to what some might prefer but still very tasty when mixed with the fluffy Garlic Rice, Quail Egg and Scallions.

Not getting any lighter with the day-one top-seller Short Rib Hash or weekend special “Cobbler Benny,” both dishes served with poached Eggs and fork-tender Protein with the former a bit spicy and the later a sneak-peak of Thanksgiving, it was with both plates mostly finished and stomachs full that “Dessert” was offered in the form of three more plates, the piping-hot CK Monkey Bread still worth every cent and calorie as Butter and Cinnamon bubble up to harden around soft nuggets of Dough while the miniature Pumpkin Waffles and fluffy Apple Cobbler Pancakes are both equally sharable and perfect for the cooler months upcoming.

N/A: Not fair to rate as many items are not currently available to the average guest, suffice it to say that CRAFTkitchen remains Henderson’s best restaurant and the city’s best place for Breakfast Off-Strip even after two years, the scene one of true community investment and the menu never stagnant even though many guests are happy to order the same thing time and time again.

RECOMMENDED: Pear & Pomegranate Danish, Strawberry Pop-Tart, Pumpkin Cream Cheese Muffin, Ham & Cheese Kouign Amann, Apple Cobbler Pancakes, Short Rib Hash, CK Monkey Bread.

AVOID: The Truffle Oil was a little heavy in the Mushroom Ravioli, though not as overwhelming as it can be, while some felt the Pork Belly should have been cooked crispier to add contrast.

TIP: Throughout October stop by CRAFTkitchen for the annual #CRAFTgoesPINK effort in which 50% of the proceeds from their #pinkribbon pastries will go to the local Susan G. Komen chapter.

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

http://craftkitchenlv.com/

Posted in Breakfast, Coffee, Craft Kitchen, CRAFTkitchen, Dessert, Food, Henderson, Las Vegas, Nevada, pancake, Pancakes, Pork, Tasting Menu, Truffle, Truffles, Waffle, Waffles Tagged 100% Maple Syrup, Apple, Apples, Banana, Bananas, Basil, Bechamel, Benny, Blueberries, Blueberry, Bread, Breakfast, Brunch, Butter, Buttermilk, Cake, Celery Root, Chanterelle Mushrooms, Chanterelles, Chocolate, Chocolate Chips, Cinnamon, Cinnamon Roll, Citrus, CK Monkey Bread, Cobbler, Coffee, Coffee Cake, Craft Kitchen, CRAFTKitchen, Cranberries, Cranberry, Cream, Cream Cheese, Cream Cheese Frosting, Cream Cheese Icing, Cronut, Cronuts, Danish, Dessert, Egg, Egg Yolk, Eggs Benedict, endoedibles, Flour, Food, Foodie, Gluten Free, Golden Delicious Apples, Gougeres, Ham & Cheese Kouign Amann, Hash, Henderson, Hollandaise, Jaret Blinn, Kouign Amann, Las Vegas, Lemon, Loaf, LV, Maple Syrup, Monkey Bread, Muffin, Muffins, Mushroom, Mushrooms, Nevada, Nutella, NV, Onion, Onions, Pancake, Pancakes, Parmesan, Pasta, Pastry, Pear, Pecans, Pepper, Peppers, Pesto, Pig, Pomegranate, Pop-Tart, Poppy Seed, Pork, Pork Belly, Potato, Potatoes, Pumpkin, Quail Egg, Ravioli, Sage, Scallions, Scone, Short Rib, Short Ribs, Strawberries, Strawberry, Streusel, Stuffing, Sugar, Tami Blinn, Tasting Menu, Tomato, Tomatoes, Truffle, Truffles, Turkey, Waffle, Waffles, Walnut, Walnuts, Yolk

September 27, 2017
6:22 PM
by: Uhockey

Hexx Kitchen + Bar [8,] Las Vegas NV

Hexx Kitchen + Bar

The Work Husband – Altos Reposado Tequila, Thai Chili Infused Mezcal, Apricot Jam, Agave Nectar, Pineapple Juice

Shrub n’ Glug – Plymouth Gin, Aperol, Luxardo Cherry, Pineapple Shrub

White Bean Hummus – Pita, Roasted Garlic, Fresh Lemon, Imported Olive Oil

Bigeye Tuna Poke – Roasted Macadamia Nuts, Fried Leeks, Chili Garlic Sauce

Maine Lobster – Sweet Corn, Tomato, Cucumber, Garden Herbs, Plantain Chips

Shrimp Ceviche – Tomato, Avocado, Red Onions, Lime, Cilantro, Tortilla Chips

Jumbo Lump Crab Cake – Chili Aioli, Thai Sea Bean Salad, Lime Vinaigrette

Gnocchi Pomodoro – Tomato, Basil, Melted Burrata

Spaghetti Carbonara – Pepper Crusted Bacon, Smoked Fontina Bechamel, Crispy Egg

Pan Seared Scallops – Smoked Onion Puree, Crispy Ham, Brown Butter Carrots

Pan Roasted Salmon – Black Quinoa, Wild Mushrooms, Peas, Lemon Gremolata

Halibut – Tomato Risotto, Lime Coconut Broth, Herb Salad

Braised Short Rib – Horseradish, Mashed Potatoes, Brussels Sprouts, Gremolata

14oz Medium Rare Australian Prime Wagyu Ribeye – Roasted Onions, Teardrop Peppers

Crispy Broccolini – Citrus Reduction, Chili

Creamed Corn – Lobster, Calabrian Peppers

French Fries – Schmaltz Mayo, Thyme, Sea Salt

Roasted Cauliflower – Spicy Aioli, Spiced Almonds

Peanut Butter Cheesecake – Peanut Butter Caramel, Spun Sugar, Whipped Cream, Candied Peanuts

Chocolate Hazelnut Pudding – Vanilla Cream, Cocoa Nib Tuille, Candied Hazelnuts, Crunchy Flakes

Passion Fruit Mousse – Vanilla Cake, Blueberry Compote, Passion Fruit Sauce, Meringue, Petite Flowers

Champagne Shaved Ice – Champagne Jelly, Strawberry Pearls, Fresh Strawberries, Strawberry Roll-Up, Bubble Sugar, Mint

Orange Curd Bar – Shortbread Cookie, Citrus, Spiced Crumble, Spiced Cream, Petite Herbs, Flowers

Red Velvet Roll – Raspberry Sauce, Ganache, Chocolate Pearls, Fresh Raspberries, Chocolate Meringue

Vanilla Panna Cotta and Cherries – Chocolate Cake, Cherry Sauce, Almond Brittle

S’mores Semifreddo – Vanilla Marshmallow Ice Cream, Chocolate Sauce, Graham Cracker Crumble, Toasted Marshmallow

Long considered a hot spot for Bachelorette Parties and boozy Brunches, the team of Matthew and Matthew Silverman along with Pastry Chef Carol Garcia consistently turning out food far better than it needed to be, it was in May of 2017 that Carlos Buscaglia sold Due Forni and came on board, a move that at first seemed somewhat peculiar but one that now sees the HeXX further differentiating itself from its Sugar Factory days with a new menu and more refined Cusine.

At this point now open in its current iteration for over two years, the Strip-side patio with privileged views of The Bellagio Fountains an expected crowd-pleaser during all but the hottest months and the spacious interior perhaps even more comfortable with plush banquets and well-spaced seating for groups both large and small, it was along with three others that a seat was taken outdoors during a 70°F in September to taste Chef Buscaglia’s all-new dishes, Chef Piekarski also present that night and happy to report that the on-site Bean-to-Bar Chocolate program continues to do well.

Not a full-scale makeover, but rather an attempt to turn the 24/7 Restaurant into a clearly defined Brunch and Dinner with two distinct menus in addition to a sizable list of Vegetarian fare plus many of their signature Cocktails, it was after brief perusal of the menu that two Adult Beverages were enjoyed to compliment the food, both Shrub n’ Glug as well as The Work Husband easy drinking with the former expectedly quite fruity and the later leading with heat and finishing with smoke in a manner that was both delicious and refreshing.

Certainly a more concise menu than prior, Dinner almost laid out like a Steakhouse with Raw Bar, Appetizers, Salads, Steaks, Entrees and Sides, it was with a large bowl of White Bean Hummus alongside housemade Pita that the evening got started, the portion more than large enough to be shared fragrant with Citrus while four Seafood dishes to follow all spoke well of HeXX’s ingredients, the Crab Cake flaky and sweet with almost no filler while both the Poke and Lobster Salad gave a hint of the Hawaiian Islands along with great texture provided by Fried Leeks in the former and Plantain Chips intended to be used as utensils for the latter.

To this day never a place for meager appetites, all entrees easily shared and thus making price-points that occasionally seem high a far better deal than they might otherwise appear, it was with two plates of Pasta that the evening moved onward, the tiny hand-rolled Gnocchi soft and pleasant beneath melted Burrata and Tomato Sauce that was a touch sweeter than expected while the Spaghetti Carbonara was a far more traditional dish save for the deep-Fried Egg , and every bit as good as fans of Chef Buscaglia’s Italian Food at Due Forni might have expected.

Ordering with eyes larger than stomachs, five entrees and four sides soon to flood the table even before accounting for individual share-plates, it was with a strategy of progressing from light to heavy that flaky Halibut atop Tomato Risotto with hints of Lime and Coconut was tasted first, a flavor reminiscent of the Lobster Salad equally good here while Pan Seared Scallops wrapped in Ham found additional sweetness atop caramelized Onions and tender heirloom Carrots.

Moving onward to bolder flavors, the crisp French Fries with Chicken Fat “Mayonnaise” well flavored as were the signature Broccolini and newly-launched Almond Cauliflower and Lobster Creamed Corn, it was with a few bites of line-caught Salmon that sourcing quality was once again confirmed, the earthy Black Quinoa still one of Sin City’s best Fish set-ups while the Vegetables alongside both the spoon-tender Short Rib and “Greg Norman” Wagyu were nothing to sneeze at either.

Told that Desserts had been decreased in both portion and price, the choice based on customer demand allowing since-departed Pastry Chef Carol Garcia a bit more creativity and artistry in plating, it was after deciding to go ‘all-in’ that eight plates were delivered in two rounds, the Passion Fruit Mousse passed on to others who enjoyed it quite a bit while personal tastes dictated early focus on the tangy Orange Curd Bar and effervescent best-selling Champagne Shaved Ice.

Sad to see the Butterscotch Crème Brulee retired, easily one of Sin City’s best sweet endings and aseemingly perfect fit for the current concept, it was with a somewhat dry Red Velvet Roll that the transition was made from Fruit to Chocolate, the Vanilla Panna Cotta riffing on Black Forrest Cake by way of a soft Cocoa Orb surrounded by Cherries while both the Peanut Butter Cheesecake and Chocolate-Hazelnut Pudding were straight-forward, rich and sharable…as too was the S’mores Semifreddo, though fans of the campfire classic may want to order one of their own as the slowly melting cube and smoky Marshmallow dollops are likely to make even those who are quite full suddenly feel greedy.

FIVE STARS: Slowly making adjustments with time, the previous product already doing quite well but cooking obviously improved by bringing in a top talent like Chef Buscaglia, it will be interesting to see how HeXX does with a more sophisticated approach at dinner, this first look speaking volumes about what the kitchen is capable of while Brunch has undergone far less change, the most noteworthy being that it is now available seven-days a week from early morning until 4pm on weekdays and 2pm on weekends.

RECOMMENDED: Shrub n’ Glug, Maine Lobster, Jumbo Lump Crab Cake, Spaghetti Carbonara, Bone-In Short Rib, Lobster Creamed Corn, Pan Seared Scallops, Roasted Cauliflower, Champagne Shaved Ice, S’mores Semifreddo.

AVOID: The Pomodoro Sauce may be a little sweet for some and the Red Velvet Roll was a little bit dry, though both were still quite good.

TIP: Carrot Cake Pancakes are back on the Brunch Menu and Las Vegas’ breakfast is all the better for it.

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

http://www.hexxlasvegas.com/

Posted in Crab, Dessert, Food, Gnocchi, Hexx, Hexx Kitchen + Bar, Ice Cream, Las Vegas, Lobster, Nevada, Pork, Tasting Menu Tagged Agave Nectar, Aioli, Almond, Almond Brittle, Almonds, Aperol, Apricot, Apricots, Bacon, Basil, Bechamel, Blueberry, Brittle, Brown Butter, Brussels Sprouts, Burrata, Cake, Calabrian Pepper, Caramel, Carbonara, Carlos Buscaglia, Carol Garcia, Carrots, Cauliflower, Ceviche, Champagne, Cheese, Cheesecake, Cherries, Cherry, Chick Peas, Chickpeas, Chili, Chocolate, Citrus, Cocktail, Cocktails, Cocoa, Coconut, Corn, Crab, Crab Cake, Crabcake, Cream, Creamed Corn, Dessert, Egg, Egg Yolk, endoedibles, Flowers, Food, Foodie, French Fries, Fries, Garlic, gin, Gnocchi, Graham Cracker, Greg Norman, Gremolata, Ham, Hazeelnuts, Hazelnut, Herbs, Hexx, Hexx Kitchen + Bar, Hexx Kitchen and Bar, Horseradish, Hummus, Ice, Ice Cream, Jam, Juice, Las Vegas, Lemon, Lobster, Luxardo Cherry, LV, Macadamia Nuts, Marshmallow, Marshmallows, Matthew Piekarski, Matthew Silverman, Mayonnaise, Meringue, Mezcal, Mint, Mushroom, Mushrooms, Nevada, NV, Olive Oil, Onion, Onions, Orange, Orange Curd, Oranges, Panna Cotta, Paris Casino, Paris Hotel and Casino, Paris Vegas, Passion Fruit, Passionfruit, Pasta, Pastry, Peanut, Peanut Butter, Peanuts, Peas, Pepper, Peppers, Pineapple, Pita, Plantain, Plantains, Plymouth Gin, Poke, Pomodoro, Pork, Potato, Potatoes, Pudding, Quinoa, Raspberries, Raspberry, Red Velvet, Rib Eye, Ribeye, S'mores, Salad, Salmon, Scallops, Schmaltz, Sea Beans, Sea Salt, Semifreddo, Shaved Ice, Shortbread, Shrimp, Shrub, Shrub n’ Glug, Sorbet, Spaghetti, Squid Ink, Strawberries, Strawberry, Sugar, Tasting Menu, Tequila, Thai, Thyme, Tomato, Tuna, Vanilla, Vegas, Wagyu, Whipped Cream, White Bean, Yolk

September 27, 2017
10:57 AM
by: Uhockey

Rosallie [11,] Las Vegas NV

Rosallie Le French Café

Double Espresso on Ice

Croque Rosallie – Paris Ham, Sweet Onion Bechamel, Mozzarella Cheese on Croissant with Simple Salad

Butter Croissant

Almond Croissant

Strawberries and Cream Puff Pastry

Opera Cake

Nutella Almond Pie

Almond Meringue

Strawberry Linzer

Almond Brittle

Wheat Roll eaten with Housemade Country Peach and Fresh Basil Jam

Walnut Pie

Lemon Curd Pie with Raspberry Jam

White Chocolate and Fudge Brownie

Butter Sablé

Chocolate-Dipped Palmiers

With two years in business, a growing family and now a second location opened all the way across the country one wonders just how Owner/Chef Jonathan Pluvinet does it, another look at his Las Vegas flagship on South Rainbow Boulevard showing absolutely no fall-off in terms of quality even with the Chef currently splitting time between time zones as his current team even continues to create new items to line both the refrigerator and Pastry cases.

Crossing the 24-month mark in August, an impressive feat for any Off-Strip business in the 702 these days, Autumn 2017 sees Rosallie Le French Café expectedly dressed for the season with Gourds and Haystacks lining the register and although many old favorites remain there are also plenty of new items to entice both first timers as well as returning guests, the front of house staff as friendly as ever with Dean Martin and Old Blue Eyes serenading diners from overhead speakers while they are eating.

Intentionally visiting while Chef Pluvinet was in town, the Orlando iteration of Rosallie reportedly already doing well even after a week-long loss of power thanks to the Hurricane, it was once again sitting at a four top that a substantial order flooded the table with mostly sweet selections, the house-blend of Beans still turning out a great Double Espresso while the Croque Rosallie remains one of Las Vegas’ best bargain Sandwiches at just $8.95 despite offering one of Jonathan’s city-best Croissants, thick-cut imported Ham, melted Mozzarella and creamy Onion Sauce.

Finding the Butter Croissant slightly tweaked from prior, an Egg-wash adding color but preventing the same internal expansion and thus making things a little more dense, it was on to Rosallie’s Paris-quality Almond Croissant that Brunch moved onward, nothing changed here and Las Vegas still better than anywhere else visited in the United States because of it as the housemade Almond Puree should make any bakery using packaged Frangipane ashamed of itself.

Wrapping up previously tasted items with the Strawberries and Cream Pastry and an Espresso Opera Cake, a layer of Apricot Glaze giving the former just enough sweetness without making the interior soggy, it was here that Jonathan and team once again showed a steady hand when working with Nuts, the Almond Brittle a nice take home treat and a slice of Nutella Almond Pie like a slightly sweeter version of the world-class Walnut one that hasn’t grown less delicious after more than ten tastes and likely won’t, ever.

Finally finding a way to use up left-over Egg Whites while also answering the age-old question of whether a Meringue should be hard or soft with a jumbo-sized white cloud that shatters on the outside before yielding a slightly chewy center, it was here that another half-dozen items were taken for the road, both the Strawberry Linzer and Sablé speaking of good Butter as well as technique with the later every bit as good as memories of Dorie Greenspan’s version previously tasted in New York.

Wisely rationing Jonathan’s Housemade Country Peach and Fresh Basil Jam from Summer for good Bread, Rosallie’s Wheat Roll definitely fitting that definition and the Jam still great three months after being opened, it was here that the baking team once again impressed by way of a Buttery Tart Shell lined with Raspberry and topped with Lemon Curd, the lip-puckering sourness a very different experience from their Lemon Meringue Pie while both the Chocolate-dipped Palmiers and soft, fudgey Brownie were also quite delicious.

FIVE STARS: With no less than four additional French Bakeries popping up in the wake of Rosallie, one a rebrand and the other three simply not as good, those looking for Parisian quality baked goods in Sin City need only point their Car, Bike or Scooter to 6090 South Rainbow Blvd and order anything that looks delicious while those looking to make a real trip out of it can start planning their Winter or Spring Break Vacation to Rosallie in Winter Garden…or maybe just add that as a side-trip when visiting the bigger, better Disney.

RECOMMENDED: Almond Croissant, Walnut Pie, Lemon Curd Pie with Raspberry Jam, Butter Sablé, Croque Rosallie.

AVOID: The new Butter Croissant is simply ‘different’ from those prior, neither better or worse but apparently tweaked for temperature and texture because some locals felt the truly Parisian version was ‘undercooked.’

TIP: More big news may be on the way for local fans, but until more is known just be happy that Bûche de Noël season is right around the corner.

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, Pork, Rosallie, Rosallie 'Le French Cafe' Tagged Almond, Almond Brittle, Almond Croissant, Almond Pie, Almonds, Basil, Bechamel, Bread, Breakfast, Brittle, Brownie, Brunch, Butter, Butter Croissant, Cafe, Cake, Cheese, Chocolate, Chocolate Palmier, Coffee, Croissant, Croissants, Dessert, Espresso, Food, Foodie, French, Fudge, Gluten, Ham, Ice, Jonathan Pluvinet, Las Vegas, Lemon, Lemon Curd, Lemons, Linzer, LV, Meringue, Mozzarella, Nevada, Nutella, Nutella Pie, NV, Onion, Onion Bechamel, Onions, Opera, Opera Cake, Palmier, Paris Ham, Pastries, Pastry, Peach, Peaches, Pie, Pork, Puff Pastry, Raspberry, Rosallie, Rosallie Le French Cafe, Sable, Salad, Strawberry, Tomato, Tomatoes, Vegas, Walnut, Walnut Pie, Wheat, Wheat Roll, White Chocolate

September 23, 2017
7:01 PM
by: Uhockey

Chupy’s Mexican Restaurant, Las Vegas NV

Chupy’s Mexican Restaurant

Tamarindo Agua Fresca

Jamaica Agua Fresca

Housemade Chips and Salsa

Complimentary Mini Quesadilla Appetizer

Shrimp with Scallops, Peppers, Onions and Cheese served with Refried Beans, Rice and Salad

Molcajete el Chupy’s with Carne Asada, Chicken, Shrimp, Nopales, Avocado, Cheese, Cambray Onions, and Jalapeno Peppers served with Refried Beans and Salad

Shrimp Aguachile with Onions, Cucumber and Lemon

Carnitas Burrito with Beans, Rice, Lettuce, Tomato, Sour Cream and Red Sauce served with Rice and Salad

Mixed Fajitas with Beef, Shrimp and Chicken served with Guacamole, Pico de Gallo, Refried Beans and Rice

Recently opened at 5795 West Tropicana Avenue, the former location of an Indian Restaurant that has been lightened up and rebranded with a Mexican Menu, it was with friends that dinner was enjoyed on Saturday at Chupy’s Mexican Restaurant, the sizable space yet to catch on but likely only due to a lack of advertising as the flavors tend quite authentic with good prices for this style of Cuisine on the West Side.

Owned by a husband and wife couple out of California, the Chef formerly splitting time between four locations on the West Coast before moving his family to Las Vegas, it was just past 7pm that the party of four sat down at a table near the bar where Agua Fresca’s are currently made and kept alongside soda, a liquor license yet to arrive but reportedly on the way though apparently tied up by Sin City’s lengthy wait list.

Redecorated with backlit Mariachis, character painted walls and old photos of Mexico, the overhead music appropriate and not overly loud with a festive feel, it was shortly after seats were taken that both the restaurant Manager and Chef stopped by to offer their greetings, a laminated menu displaying several plates visually with several dozen choices including choices as traditional as Aguachile and Molcajete all the way to Nachos, Tacos and Fajitas.

Carefully balancing authenticity with broad appeal, the fact that everything save for Desserts are made in house daily speaking of ownership not looking to cut corners in winning over a crowd, it was prior to orders being placed that a large basket of Housemade Tortilla Chips were presented warm alongside Salsa with a medium amount of heat, the quality of both impressive compared to most Off-Strip spots while a complimentary Quesadilla Appetizer was pretty standard stuff, though the toasty Flour Tortilla was quite fluffy despite being pan-seared around Cheese.

Not dissuaded by the lack of Margaritas, though certainly many do come to a Mexican Restaurant with expectations of such, it was instead with Water and two Agua Frescas that the Meal was enjoyed, the uncarbonated Hibiscus Flower version mild like herbal Tea while the pale Tamarind drink was fruity and refreshing between bites including a starting duo of Shrimp and Scallops served in white-hot porcelain with Cheese, Peppers and Onions served alongside the equally sizzling Molcajete filled with a Tomato-based Sauce heavy with Chiles as well as Garlic below a rim ringed in Beef, Shimp, Chicken, Cactus and Cheese.

Serving well-seasoned Mexican Rice and scratch-made Refried Beans with most plates, the latter showing a lot of care in terms of texture and flavor with great smoothness and just a touch of Cumin and Salt, it was with the first two plates still being enjoyed that a jumbo Burrito stuffed with Chorizo and all the traditional fixings was served next to Aguachiles so spicy and clean that one may assume that they have crossed the border, the Chef even going so far as to leave the tails on as they do in Mexico City which, although authentic, may come as a surprise to less experienced or unsuspecting diners.

Rounding things out with a Mixed Fajita platter, the choice of housemade Corn or Flour Tortillas a nice touch with everything on the sizzling plate meeting the same high standard as those before it, it was after hearing that Desserts were thus far outsourced that the decision was made to end the meal with a bit more of the Burrito, the smoky Red Sauce having at this point penetrated deeply with both the Rice and Meat inside well saturated and all the better for it.

THREE AND A HALF STARS: Just starting to get up to speed, the failure to secure a liquor license prior to opening and virtually no social media presence to speak of seemingly rookie mistakes for someone with previous Restaurant experience, Chupy’s shows a lot of promise for those seeking both Authentic and “Americanized” Mexican Food from a kitchen and ownership that so far seems committed to doing things right.

RECOMMENDED: Aguachiles, Molcajete, Refried Beans, Tamarindo Agua Fresca.

AVOID: Both the Shrimp and Scallops as well as the Fajitas were fine but fairly run of the mill, like something that can be found elsewhere just as well made, while Desserts were not tasted after the Rice Pudding was described as being “those little store-bought cups.”

TIP: Open 10a-10p Monday through Saturday and until 8pm on Sunday with an all-day Breakfast menu and 7% Cashback when using Yelp to pay the bill.

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

http://chupysmexicanrestaurant.com

Posted in Chupy's, Chupy's Mexican Restaurant, Food, Las Vegas, Nevada, Pork Tagged Agua Fresca, Aguachile, Avocado, Beans, Beef, Cactus, Cambray Onions, Carne Asada, Carnitas, Cheese, Chicken, Chiles, Chili, Chips, Chupy's, Chupy's Mexican Restaurant, Corn, Corn Tortillas, Cucumber, Cucumbers, endoedibles, Flour, Flour Tortillas, Food, Foodie, Garlic, Guacamole, Hibiscus, Hibiscus Flower, Jalapeno, Jalapeno Peppers, Jalapenos, Jamaica Agua Fresca, Las Vegas, Lemon, Lemons, Lettuce, LV, Mexican, Mexican Rice, Molcajete, Molcajete el Chupy’s, Nevada, Nopales, NV, Onion, Onions, Pepper, Peppers, Pico de Gallo, Pork, Quesadilla, Quesadillas, Red Sauce, Refried Beans, Rice, Salad, Scallops, Shrimp, Sour Cream, Tamarind, Tamarindo Agua Fresca, Tortillas

September 23, 2017
10:46 AM
by: Uhockey

Pink Box Doughnuts [3,] Las Vegas NV

Pink Box Doughnuts

Raised n’ Glazed

Vanilla Cake, Lemon Frosting and Fruity Pebbles

Fruit Loops Long John

Cap n’ Crunch Berries Long John

Buttermilk Bar

Buttermilk Bar with Orange and Pecans

Pink Velvet Unicorn

Sweet Potato

Apple Fritter

Glazed Cronut

Blueberry Cronut

Sugared Raspberry Jelly

Bavarian Cream

Cheesecake

Peanut Butter, Banana and Honey

Pumpkin Cheesecake

Making it a point to visit any highly regarded Doughnut Shop within driving distance when traveling, a surprisingly comprehensive number of America’s “50 Best” sampled over the last ten years, it is largely a matter maintaining weight that prevents more frequent trips to Roberto Armanino’s Pink Box Doughnuts on West Lake Mead Boulevard, the duty to collect post-game snacks for a kid’s Soccer Game largely used as an excuse to pay the store a visit and pick up two-dozen, only half of them intended for the Team’s enjoyment.

Now in business for nearly five years, a Strip location currently in Soft Opening and business still booming in both Summerlin and Henderson, it was just past 10:30am on Saturday that the car was navigated into a surprisingly full parking lot, a line snaking out the door and team members working hard to keep up with both the guests inside as well as several phone orders, one of those the aforementioned three boxes that were handed over with a smile plus “one more for the wait.”

Still running 24/7, a business model similarly adopted by Crunch Donuts at its two locations that seems particularly well-suited for a three-shift town like Las Vegas, it was with an hour to spare before the gametime that fried rings were unboxed and repackaged for delivery, a tasting of both new and old favorites taking place a photos were snapped with several full and half-pastries saved for later that day.

On one hand a classic Doughnut Shop but on the other never lacking for creativity, the Brioche-style base for Yeasted rings and filled selections now completely dialed in with more substance than Krispy Kreme but far less oil than Dunkin, it was with a simple Glazed selection that the tasting got started and although many will be lured away by fancier things there is no doubt this choice justifies spending a bit more than at the local Albertson’s or Von’s thanks to the springy base with a good rise and plenty of air pockets.

Moving through two Long Johns and a Cake Donut topped with Children’s Cereal, the Cake Doughnuts still amongst the Sin City’s best regardless of topping, it was once again here that Roberto and team reaffirmed beliefs that Pink Box’s Buttermilk Bar also stands up to any citywide, the base toothsome before melting on the tongue with a good bit of sourness to balance the sweet.

Opting for the Pecan and Orange Buttermilk Bar as a “+1,” the Citrus Glaze adding an extra bit of zing with toasted Pecans doing an admirable job of standing up to both Sugar and Sour it was here that Pink Box’s newest creation was sampled, their signature Cocoa “Pink Velvet” Cake Ring decorated like a Unicorn as “Instagram-worthy” as the Poop-emoji predecessor and far lighter thanks to less Frosting while both seasonal Sweet Potato and a still-warm Fritter with plenty of sliced Apples both continue to fare well.

Continuously impressed by the progress Pink Box’s Crounts have made from day one, their $2.25 price still a bargain compared to anyone else in town with stacked layers cleanly separated and the outside just a little bit crunchy, it was actually the surprisingly naturally flavored Blueberry version that impressed most on this visit to 7531 West Lake Mead Blvd #110, though the reformulated Elvis with Peanut Butter, Honey and mashed Bananas was also well worth the financial and caloric investment.

Rounding out the sampling with four filled selections, none of them new but all quite good, those looking for something besides the artificial fruit “Glaze” used as filling elsewhere will find themselves happy to be picking seeds from their teeth after several bites of the Sugared Raspberry Jam Pocket while fans of fall should plan their order around Pumpkin Cheesecake that tastes and feels as though it is filled with the Pumpkin Pie recipe from Dream Whip.

FIVE STARS: Dollar for dollar Pink Box Doughnuts remains a standard bearer for not only Las Vegas but Donut Shops nation-wide, the intention never to compete with the likes of SideCar or Blue Star where prices trend double or triple but to instead offer great fried treats accessible to all with plenty of really good classics alongside plenty of fun and delicious novelties.

RECOMMENDED: Blueberry Cronut, Peanutbutter/Honey/Banana, Buttermilk Bar with Orange and Pecan, Pink Velvet Unicorn, Apple Fritter, Sugared Raspberry Jelly.

AVOID: Arriving during prime hours on weekends unless you enjoy a wait.

TIP: 24/7 at both the Summerlin and Henderson locations, phone in orders available and new specials regularly debuting on social media.

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

www.pinkboxdoughnuts.com

Posted in Breakfast, Dessert, Food, Las Vegas, Nevada, Pink Box, Pink Box Doughnuts, Pink Box Doughnuts Summerlin Tagged Apple, Apple Fritter, Apples, Banana, Bavarian, Bavarian cream, Blueberries, Blueberry, Blueberry Cronut, Buttermilk, Buttermilk Bar, Cake, Cap n’ Crunch, Cap n’ Crunch Berries, Cereal, Cheesecake, Chocolate, Cream, Cronut, Crunch Berries, Dessert, Donut, Donuts, Doughnuts, Douhnut, Emoji, endoedibles, Food, Foodie, Fritter, frositng, Fruit Loops, Fruity Pebbles, Glaze, Glazed, Honey, Instagram, Jelly, Las Vegas, Lemon, Lemons, Long John, Longjohn, LV, Nevada, NV, Orange, Oranges, Pastry, Peanut Butter, Pecan, Pink Box, Pink Box Doughnuts, Pink Box Doughnuts Summerlin, Pink Velvet, Pumpkin, Pumpkin Spice, Raspberries, Raspberry, Raspberry Jelly, Red Velvet, Roberto Armanino, Sugar, Sweet Potato, Unicorn, Vegas, Yeasted

September 22, 2017
6:10 PM
by: Uhockey

Restaurant Guy Savoy [3,] Las Vegas NV

Restaurant Guy Savoy

Salt Cured Foie Gras and Brioche Sandwich

Beef Tartare Burger

Canapés – Roasted Turnip in Turnip Puree, Almond-Hazelnut Crust, Lemon Zest / Matsutake Mushroom Tart / Crispy Salmon Skin with Cured Salmon, Lemon Vinaigrette, Chive Cream Cheese

Kusshi Oyster Concassee with Olive Oil, Fresh Onion, Scallion, Seaweed and Lemon Granite

Rosemary and Juniper Berry Fugazza Bread with Salted and Unsalted Echire Butter, Fleur de Sel, Black Pepper

Parmesan Pain au Lait, Bacon Pain au Lait, Carrot Fennel Bread / Honey-Citrus Bread, Baguette / Caramelized Onion Ciabatta, Black Olive Sourdough, Seaweed Ciabatta / Pain de Campagne, Cereal Bread

Langoustine, Dashi, Hibiscus, Golden Osetra Caviar, Coriander Blossom, Chive Oil, Yuzu Zest, Gold Leaf

Tomatoes All Around – Tomato Carpaccio with Basil Water, Tomato Water Gelee with Pearls of Balsamic Caviar, Puff Pastry of Black Sesame with Tomato Confit and fresh Basil

Scorpion Fish en Bouillabaisse with Crispy Scales, Bottarga, Fregola, Cured Lemon, Wilted Spinach, Broth of the Bones

Seared Foie Gras, Crispy Tamanishiki Rice, Sea Urchin, Tangerine Gastrique, Daikon Radish Puree, Nori Dust, Micro Red Shiso

Artichoke and Black Truffle Soup, Toasted Mushroom Brioche, Black Truffle Butter

Grilled Veal Sweetbread, Crispy Hazelnut Milk Skin, Spinach, Mushroom Extraction, Chanterelle Mousse

Roasted California Squab, Cabbage Chartreuse, Bitter Chocolate Squab Jus, Onion Soubise, Offal and Armagnac Mousseline

From Beet to Sweet – Candied Beet Shell, Beet Espuma, Diced Beet, Hazelnut, Pickled Mustard Seed, Hazelnut Powder

Dry Age Pineapple, Lemongrass, Grapefruit

Fig and Mediterranean Flavors with Honey Poached Fig, Almond Milk Ice Cream Rolled in Oats, Bee Pollen, Candied Orange, Thyme

Double Espresso on Ice

Mignardises – Madelines, Chocolate Swirl Cookie, Sable, Blueberry Clafoutis, Rice Pudding, Crème Caramel, Chocolate Mousse, Raspberry Cheesecake, Chocolate Praline, Hazelnut Sandwich Cookie, Lemon Meringue, Passion Fruit Sandwich, Caramelized Choux, Fig Newton, Pure Chocolate Bon Bon, Mint Chocolate Bon Bon, White Chocolate Bon Bon, Financier, Hard Candy, Soft Caramels, Chocolate Covered Fruits, Lime Pate de Fruit, Cassis Pate de Fruit, Mango Ice Cream, Strawberry Ice Cream, Vanilla Ice Cream

Earl Grey Sorbet, Black Pepper Cream

Take home Madelines

They say that the greatest compliments are those given by one’s peers, so when Le Cirque’s Wilfried Bergerhausen suggested during dinner one night that Julien Asseo’s cooking at Guy Savoy was every bit as good, if not better, than his predecessor it was not long before reservations were booked, a party of two sitting down in a room overlooking the ‘Eiffel Tower’ at six o’clock on Friday for the Chef’s new Innovation Menu featuring several all new dishes debuting that evening.

Officially taking the reigns as Executive Chef in January 2016, Mathieu Chartron’s departure for home just three months prior seeing the then Chef de Cuisine from Libourne as a logical predecessor after more than five years at Guy Savoy and some time prior at Joel Robuchon, it was once again after approaching the towering double doors that guests were warmly greeted at the hostess stand, a young woman leading the party through the main dining area to a table large enough for four where service from a suited man previously met at Bardot would prove the definition of personable yet professional throughout the meal.

Known as one of Las Vegas’ most elegant dining rooms, the combination of soaring ceilings, lots of glass and colorful abstract art creating a minor resemblance to Chef Savoy’s joyous Michelin 3* in Paris, it was after brief discussion of beverage choices that Chef Asseo stepped out of the kitchen for a moment to welcome several tables, his description of the current seasonal offerings focused on “simplicity, deliciousness and flavor” with the Innovation Menu almost entirely his own while those wishing to sample M. Savoy’s classics are encouraged to order the Signature Menu.

Progressing through the evening with just water, a well-appointed Champagne Cart declined prior to the arrival of three rounds of Canapés including the classic Foie Gras Sandwich and Le Burger, it was with the linger of a tiny Matsutake Mushroom Tart on the lips that the menu got started with a plump West-Coast Oyster served beneath Olive Oil, Onions and Lemon Ice, the “French Focaccia” presented as tiny jars of Butter, Salt and Pepper were uncovered and more Bread to come by way of the magnificent Bread Cart which continued to tempt diners with well-crafted Loaves throughout the evening.

No doubt influenced by Chef Savoy’s great history, but given an impressive degree of freedom to create in the role of Executive Chef as evidenced by many viewing pictures after the meal saying they “would not have expected that at Guy Savoy,” it was shortly after the first round of Bread was selected that a Tail of Langoustine was presented beneath Osetra Caviar, Coriander Blossoms and Gold Leaf in a bowl soon filled with Dashi, the composition fresh and balanced despite being quite saline with both the Hibiscus and Chive riding high on the mid-palate and quick to dissipate.

Next taking a quick diversion from the Innovation Menu, end of season Tomatoes said to be ‘too good to miss’ served in a three plate Tomatoes All Around presentation that marries Chef Savoy’s classic “Peas all Around” concept to his dishes “Served in Cold Steam,” fans of Caprese or any form of fresh Tomato will undoubtedly be impressed by the tableside display of billowing Basil smoke beneath thinly sliced Fruit as well as the accompanying Gelee and Puff Pastry while the “Bouillabaisse” that followed offered traditional Scorpion Fish given another Guy Savoy treatment in that the tender Filet on a bed of Fregola is topped with both Bottarga and the Fish’s crispy Scales.

Refreshing the palate with more Bread between courses, the Salted Echire Butter on a crusty Baguette as close to Paris as Bread service gets in Las Vegas, it was with another Asian-influenced dish of Foie Gras and Uni surrounding tempura-fried Tamanishiki Rice that the meal moved onward, the umami-rich plate confidently reined in by Tangerine Gastrique that was worth mopping up in the same manner as was encouraged for the Signature Artichoke and Black Truffle Soup served with Toasted Mushroom Brioche.

Gaining heft with each subsequent course in true tasting-menu style, a nicely caramelized Sweetbread served with creamy Chanterelle Mousse and a cryoconcentration of nothing but Water and Mushrooms truly remarkable in the purity of its flavors, fans of Fowl are strongly encouraged to order Chef Asseo’s California Squab featured as both a roasted Breast and Cabbage-layered Mousseline, the bitter Chocolate pan Sauce another one meant for soaking up with bread while the foamy streak of Onion adds a bit of levity to the plate.

Turning Pastries over to the very capable Sébastien Polycarpe, his transitional “From Beet to Sweet” said to be Chef Savoy’s favorite dish during a recent visit, even those hesitant about Beets of the practice of using Vegetables in Desserts will likely find a lot to love in the Candy Shell surrounding Beet Espuma and Diced Beets at the center of a plate decorated in Hazelnuts and Pickled Mustard seeds while the follow-up tableside presentation of a Dry-Aged Pineapple broken out of the clay in which it was baked is like nothing most have ever experienced, the already sweet Fruit further concentrated and perfumed with Lemongrass before being paired to a section of Grapefruit and Ice Cream.

Recalling Coffee orders from his time at Bardot, a truly impressive display speaking volumes about both the training required at his former employer and the quality of service offered at Sin City’s top tables, it was with a double Espresso on Ice that the a dish called “Fig and Mediterranean Flavors” was presented as the meal’s finale, a Honey Poached Fig and Ice Cream Rolled in Oats found competing for the spotlight amidst Bee Pollen and Candied Orange with the always-impressive Mignardise Cart soon to follow offering a bevy of twenty six selections.

Lingering over the Cart’s full display, the textbook Clafoutis, Rice Pudding, Chocolate Mousse and all three Ice Creams better than many Restaurant’s a la carte Desserts, it was following a brief tour of the kitchen that a quenelle of Earl Grey Sorbet was presented along with the check, everything about the experience executed on the level that once won the place two Michelin Stars and the current menu better than much of what was seen at some of the three Star Restaurants in Spain at the beginning of the month.

FIVE STARS: In an era full of “Instagram-worthy” rainbows, cheese pulls and pictures decorated with “Savage” or “Yasssssss” it is places like Guy Savoy that go to prove haute cuisine will always have its place, the current Autumn menu from Chef Julien Asseo and Sébastien Polycarpe truly delicious and modern while the service is on par with any seen on either side of the Atlantic over the last several years.

RECOMMENDED: Langoustine, Tomatoes All Around, Grilled Veal Sweetbread, Roasted California Squab, Dry Age Pineapple, Rice Pudding, Clafoutis, Chocolate Mousse.

AVOID: The Bread Cart will tempt you. Whether you should let it depends on your appetite.

TIP: Open Wedesday through Sunday at 5:30pm, several menu options including a Krug Table in the Kitchen and even cooking classes available.

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

https://www.caesars.com/caesars-palace/restaurants/guy-savoy

Posted in Bread Basket, Coffee, Dessert, Foie, Foie Gras, Food, Ice Cream, Las Vegas, Madelines, Nevada, Pork, Restaurant Guy Savoy, Sweetbreads, Truffle, Truffles, Vacation Tagged Almond, Almond Milk, Armagnac, Artichoke, Artichokes, Basil, Bee Pollen, Beef Tartare, Beet, Beets, Black Pepper, Black Truffle, Black Truffles, Blueberries, Blueberry, Bone Broth, Bottarga, Bouillabaisse, Brioche, Butter, Cabbage, Caesars', Candy, Caramel, Cassis, Caviar, Chanterelle, Chartreuse, Cheesecake, Chive, Chocoalte Mousse, Chocolate, Clafoutis, Coffee, Coriander, Coriander Blossom, Cream, Cream Cheese, Creme Caramel, Daikon, Dark Chocolate, Dessert, Earl Grey, Espresso, Fig, Financier, Foie, Foie Gras, Food, Foodie, Fregola, Gold, Grapefruit, Guy Savoy, Guy Savoy Las Vegas, Hazelnut, Ice, Ice Cream, Julien Asseo, Kusshi Oyster, Langoustine, Las Vegas, Lemon, Lemongrass, Lime, Liver, LV, Madeline, Madelines, Mango, Matsutake, Matsutake Mushroom, Mint, Mushroom, Mushrooms, Mustard Seed, Mutard, Nevada, Nori, NV, Oats, Offal, Onion, Onions, Orange, Osetra, Osetra Caviar, Oyster, Passion Fruit, Pastry, Pate de Fruit, Pineapple, Praline, Radish, Raspberry, Restaurant Guy Savoy, Rice, Rice Pudding, Sable, Salmon, Scorpion Fish, Sea Urchin, Seaweed, Sébastien Polycarpe, Sesame, Shiso, Sorbet, Spinach, Squab, Strawberries, Strawberry, Sweetbread, Sweetbreads, Tamanishiki Rice, Tangerine, Tartare, Tea, Thyme, Tomato, Tomatoes, Truffle, Truffles, Turnip, Uni, Urchin, Vanilla, Vegas, White Chocolate, Yuzu

September 22, 2017
12:39 PM
by: Uhockey

Mothership Coffee Roasters [7,] Henderson NV

Mothership Coffee Roasters

Sunrise Cookie Butter Muffin

Vegan Chili Corn Pocket

Vegan Pumpkin Pop-Tart

Vegan Coconut, Almond and Chocolate Twinkie

Very Vanilla Pound Cake

Carrot Cake, Cream Cheese Icing, Caramelized Pineapple Puree and a Secret

Pumpkin Scone with Candied Pepitas

Chocolate Hazelnut Nutella Scone

If one carefully surveys the landscape of Las Vegas Bakeries from West to East they will no doubt find a bevy of options, yet as much as the scene has evolved over the last three years the fact remains that only three truly stand out, Rosallie to the West for its World-Class French Pastries and CRAFTkitchen as well as Mothership to the East, the later filling a particularly special niche in terms of creativity and their high quality Vegan treats.

Written about here several times since the small Roastery and Bakeshop opened in May of 2015, Juanny Romero and Joshua Walter’s decision to expand past Sunrise Coffee continuing the pay dividends as their Beans remain the city’s best while Pastry Chef Beth Ryan-Small continues to reinvent her display of Baked Goods as often as possible, it was after lunch at Naked City Pizza on Paradise that seven new selections from Beth’s fall lineup were tasted in addition to one new item from Sunrise, the Cookie Butter Muffin most certainly something worth driving a bit further down the street for as tender Batter surrounds a core of pudding-like Speculoos with tender Chocolate morsels and Streusel on top.

Having taken over Vegan responsibilities earlier this year, the Strip-Veteran proving quite versatile after years of cooking in some of Las Vegas’ busiest kitchens, it should come as no surprise to fans of Mothership that Autumn 2017 sees the kitchen once again offering several completely new items in addition to the classics, Beth’s spicy Vegan Chili Corn Pocket easily the most convincing pseudo-meat dish experienced across several years including many dieting on such things shortly after College.

As always impressed by the textures Chef Ryan-Small and her team has been table to create without Butter, Milk or Eggs, the Vegan Pumpkin Pop-Tart sort of like a Thanksgiving Dreamwhip Pie with less sweetness while her “Twinkie” outperforms Hostess in all ways in its current Almond Joy iteration, those who harbor no dietary restrictions should show no hesitation when diving into Beth’s newly released Carrot Cake Muffin with Cream Cheese icing, the tangy toping proving an admirable foil to the moist base imbued with caramelized Pineapple Puree, a touch of something Special and plenty of aromatic Spices.

Once again changing up the Poundcake, a “Very Vanilla” wedge not quite as impressive as the Blood Orange version previously offered but still quite good with plenty of heft and swirls of crystallized Sugar, fans of Mothership’s Scones will be happy to see two new versions offered for the season, the Pumpkin and Candied Pepitas triangle thick and rich with a flavor not unlike a Pumpkin Spice Latte while the Cocoa-based version is decidedly decadent beneath cracked Nuts and slightly hardened Housemade Chocolate-Hazelnut Spread.

FIVE STARS: More remarkable with every visit, the ingredient quality certainly important but Chef Ryan-Small’s training, effort and years of practice helping to create items that are anything but run-of-the-mill, Autumn at Mothership is once again worth making a special trip for regardless of dietary restrictions, though early arrival is advised as the best items will often sell out.

RECOMMENDED: Carrot Cake, Vegan Chili Corn Pocket, Vegan Pumpkin Pop-Tart, Chocolate Hazelnut Nutella Scone

AVOID: N/A, though you may want to stop by Sunrise for the Cookie Butter Muffin if that is more convenient.

TIP: Open 7a-6p daily, some baked goods coming out later than others including Beth’s excellent Brownies.

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

https://shop.mothershipcoffee.com/

Posted in Breakfast, Dessert, Food, Henderson, Las Vegas, Mothership, Mothership Coffee, Mothership Coffee Roasters, Nevada Tagged Almond, Bakery, Beth Ryan-Small, Butter, Cake, Carrot Cake, Chili, Chocolate, Coconut, Cookie Butter, Corn, Cream Cheese, Cream Cheese Icing, Dessert, Food, Foodie, Hazelnut, Henderson, Las Vegas, LV, Mothership, Mothership Coffee, Mothership Coffee Roasters, Muffin, Nevada, Nutella, NV, Pastry, Pepitas, Pineapple, Pineapples, Pop-Tart, Poptart, Pound Cake, Pumpkin, Pumpkin Scone, Pumpkin Seeds, Rum, Scone, Speculoos, Streusel, Sunrise, Sunrise Coffee, Twinkie, Vanilla, Vegan, Vegan Chili, Vegas

September 22, 2017
11:40 AM
by: Uhockey

Naked City Pizza on Paradise [5,] Las Vegas NV

Naked City Pizza on Paradise

A’ LA VIE Pizza – Butter poached Lobster, Foie Gras Drizzle, Bourbon Maple roasted Chanterelles/Maitake Mushrooms, Butter roasted Lobster/French Horn Mushrooms, Roasted Garlic Sauce, Italian Parsley

Gelato – Chocolate, Asian Pear-Pinot Grigio, Juju-Honey

Call it good fortune or simply a matter of spending too much time on Facebook, but when Christopher Palmeri posted pictures of raw ingredients offering a free Pizza to whoever named all five first it seemed a no-brainer to take a guess, the answer of Foie Gras, Lobster, Lobster Mushrooms, Chanterelles and Maple Syrup winning one free sheet served up piping hot the following day at Naked City Pizza on Paradise.

Admittedly a fan of Palmeri and his Pizzerias, the location on Paradise still the most well appointed and family friendly with even more kitsch including the Jon Secada Poster and old Family Photos decorating the walls on this visit than prior, it was with another local Chef that a party of two sat down Friday afternoon to indulge in the “A’ LA VIE” Pizza, the music of Elvis Presley playing overhead a perfect pairing for Butter Poached Lobster, cubes of Foie Gras, gently cooked Mushrooms and Garlic Sauce on Naked City’s puffy Crust lightly topped in Mozzarella.

Recently taking on another challenge as a Gelato maker, the ownership of two restaurants plus an express location, consultation at Bacon Bar and gigs at both Baseball games and the Speedway clearly not enough for hard-working Palmeri, it was with the whole sheet of Pie polished off that three samples of Naked City’s first run were tasted, the Juju-Honey a bit icy in terms of the texture while both the Chocolate and Asian Pear-Pinot Grigio were beautifully flavored and silky smooth, even though the Chef stated that the freezer is running a bit cooler than he would like it.

FIVE STARS: Always taking chances and usually coming up a winner Naked City Pizza remains a quintessential part of Las Vegas’ dining regardless of location, though the place on Paradise remains the most well appointed with the recent addition of Gelato giving fans or first timers yet another reason to visit.

RECOMMENDED: Although the Pizza Logs and Wing Dip are great, no visit is complete without a Pizza.

AVOID: N/A.

TIP: Keep an eye on Social Media for weekly specials.

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

http://www.nakedcitylv.com/

Posted in Dessert, Foie, Foie Gras, Food, Ice Cream, Italian, Las Vegas, Lobster, Naked City, Naked City Pizza, Naked City Pizza on Paradise, Nevada, Pizza Tagged 100% Maple Syrup, Asian Pear, Bourbon, Butter, Chanterelle, Chanterelle Mushrooms, Chanterelles, Chocolate, Chris Palmeri, Christopher Palmeri, Foie, Foie Gras, Food, Foodie, Garlic, Gelato, Honey, Ice Cream, Italian, Las Vegas, Lobster, Lobster Mushrooms, LV, Maitake, Maitake Mushroom, Maitake Mushrooms, Maple Syrup, Mushroom, Mushrooms, Naked City, Naked City Pizza, Naked City Pizza on Paradise, Nevada, NV, Pear, Pears, Pinot Grigio

September 16, 2017
8:30 PM
by: Uhockey

Jean Georges Steakhouse [7,] Las Vegas NV

Jean Georges Steakhouse

Brioche Bread with Herb Butter

Moet & Chandon Imperial Brut Champagne

Golden Osetra Caviar, Egg Toast, Herbs

Wagyu Carpaccio, Gougeres, Lime Salt, Truffle Mayonnaise and Balsamic

Heirloom Tomatoes, Burrata, Blackberries, Blueberries, Raspberries, Red Peppers, Golden Peppers, Cucumbers, Red Wine Vinegar, Aged Balsamic and Basil

Burrata, Heirloom Tomatoes, Balsamic, Olive Oil, Toast

Black Pepper Shrimp, Dried Pineapple, Garden Herbs

BBQ Baby Back Pork Ribs, Tamarind BBQ, Lime

Pepper Crusted Foie Gras, Strawberry-Rhubarb Jam, Marcona Almond

Soy Glazed Short Rib, Apple Slaw, Rosemary

Short Rib Dumplings, Braised Mushrooms, Pan Jus

18oz Bone-In Dry-Aged Ribeye / 6oz Tajima Australian Wagyu Filet / Lamb Rack Bolognese / U4 Salt Water Prawns with Butter and Parsley

Crunchy Potatoes, Chili Yogurt, Herbs

Black Truffle Mashed Potatoes

Sauteed Corn, Manchego, Chile, Lime

Bone Marrow, Toast, Parsley Salad

Trumpet Mushrooms, Garlic, Jalapeno, Lemon

Double Espresso, Ice

Salted Caramel Sundae, Fudge, Candied Peanuts, Caramel Popcorn

Strawberry Linzer, Strawberry Ice Cream, Strawberry Meringue, Strawberry Sorbet, Dehydrated Strawberries, Fennel Blossom

Gold Bar, Hazelnut, Chocolate, Passion Fruit-Mango Gelee

While some may argue the virtues of Chicago or New York there is little doubt that Las Vegas is America’s Steakhouse-Central, nearly every property On-Strip possessing at least one place to get a good piece of grilled Beef but none so frequent to change their Menu as Jean Georges Steakhouse at Aria where Chef Sean Griffin and his team have raised the bar so high that each visit sees guests old and new impressed by something new, whether it be Vegetable, Grain or Protein.

Quickly becoming a staple of dining out, the recent makeover lightening the space a bit and switching the soundtrack from pumping EDM to the sort of place where one might hear anything from recent Top 40 to Three Dog Night to the Guess Who, it was as a party of four that Carte Blanche was once again given to the Chefs from a table to the left of the entry-way, the night unfolding as five courses over two hours and once again containing an abundance of new plates and plenty of Food.

Visiting for the first time with Chef Griffin out of town, an event in Singapore with Jean Georges requiring his presence but Sean stating that he is very comfortable with his current crew to execute a great meal, it was with greetings from Executive Sous Chef Robert that things got underway, friends enjoying several Asian-inspired Cocktails while Champagne was poured for all to pair with a new and improved Egg Toast featuring not one, but two Yolks and big dollop of Caviar.

Of course presenting a few classics in addition to off-menu specials and items to be launched in fall, three of those present at the table marking their first visit to Jean George Steakhouse, it was immediately after finishing off warm Bread with Herb Butter that two Salads and the famous Wagyu Carpaccio arrived, the creamy Gougeres draped in Beef with bold notes of Truffle as good as ever while Produce from The Intuitive Forager featured a late summer bounty of Heirloom Tomatoes, Peppers and Berries intermingling with old Balsamic and fresh Burrata.

Again going old and new for course two, the famous Baby Back Ribs meaty, moist and elegantly spiced after a twist of Lime atop Tamarind Glaze, those looking for something with a bit more heat will be happy to see the Autumn arrival of Black Pepper Shrimp, the snappy Crustaceans butterflied and lined up alongside Pineapple chunks that eat like Marshmallows while the seared Foie Gras remains as impressive as ever in its seasonal composition with Strawberry-Rhubarb Jam and Almond textures.

Never disappointing with Short Rib, a friend at that table who orders the dish at every restaurant possible quickly deeming the Soy Glazed Meat served with only a spoon and fork the best he’d ever tasted, it was with a side-dish of Dim Sum made from the same that the table was set for a feast, the original board actually too big and thus requiring re-plating in the kitchen to serve the Medium-Rare Dry-Aged Ribeye, Jumbo Prawns and supple Australian Wagyu plus a clever riff on Rack of Lamb topped in shredded Parmesan and thick, meaty Lamb Bolognese.

Sticking to the menu for sides, all of them obviously new for first timers, it was with full stomachs that most picked at Summer Corn and beautiful Trumpet Mushrooms tossed with Jalapenos while both Mashed and Crunchy Potatoes went quick, as too did the further table-crowding Bone Marrow that none but Vegetarians should leave Jean Georges Steakhouse without tasting.

With 3/4 of the table waving white towels, the promise to ‘try one bite’ of Dessert expectedly becoming a couple bites from all but one, it was with a Double Espresso on Ice that three sweets were enjoyed, the Salted Caramel Sundae a classic not going anywhere soon while the Linzer is a visit-worthy seasonal dish and even the light flavor of Passion Fruit is not enough to make Jean Georges Gold Bar any less impressive in terms of taste, presentation or its multitude of textures.

FIVE STARS: Not running at quite as high a volume as usual, the Golovkin vs. Canelo match ongoing as the meal began emptying many of Aria’s Restaurants until later, it nonetheless speaks volumes about the team at Jean Georges Steakhouse that such a great meal was served even when Chef Griffin was out of the country, thus furthering a personal belief that at this moment there is no better Steakhouse in town for repeat visits…and probably not a better one in the country, either.

RECOMMENDED: Wagyu Carpaccio, Foie Gras, Short Rib, Dry-Aged Ribeye, Crunchy Potatoes, Bone Marrow, Strawberry Linzer, Gold Bar.

AVOID: Filling up on that excellent Bread. You will be challenged.

TIP: Lamb Bolognese and Black Pepper Shrimp coming in Fall, make a reservation for at least the former and probably both.

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

https://www.aria.com/en/restaurants/jean-georges-steakhouse.html

Posted in Bread Basket, Coffee, Dessert, Foie, Foie Gras, Food, Ice Cream, Jean Georges, Jean Georges Steakhouse, Las Vegas, Nevada, Pork, Tasting Menu, Truffle, Truffles Tagged Almond, Baby Back Ribs, balsamic, Beef, Black Truffles, Blackberries, Blueberries, Bolognese, Bone Marrow, Burrata, Caramel, Caramel Corn, Caviar, Champagne, Chocolate, Coffee, Crunchy Potatoes, Cucumbers, Dessert, Dry-Aged Beef, Dumplings, Egg, Espresso, Fennel, Food, Foodie, Fudge, Garlic, Gold, Gold Bar, Golden Osetra Caviar, Golden Peppers, Hazelnut, Ice, Ice Cream, Jalapeno, Jalapenos, Jean Georges, Jean Georges Steakhouse, Lamb, Las Vegas, Lemon, Lime, Linzer, LV, Mango, Marcona Almond, Mashed Potatoes, Meringue, Moet, Moet & Chandon Imperial Brut Champagne, Mushroom, Mushrooms, Nevada, NV, Olive Oil, Osetra, Parsley, Passion Fruit, Pastry, Peanuts, Popcorn, Potatoes, Prawn, Prawns, Raspberries, Red Peppers, Red Wine Vinegar, Rhubarb, Ribeye, Ribs, Salad, Salt, Sean Griffin, Short Rib, Shrimp, Sorbet, Steakhouse, Strawberries, Strawberry, Sundae, Tajima Wagyu, Tamarind, Toast, Tomato, Tomatoes, Truffle, Truffles, Trumpet Mushroom, Wagyu, Yogurt, Yolk

September 16, 2017
12:43 PM
by: Uhockey

Frank & Fina’s Cocina, Las Vegas NV

Frank & Fina’s Cocina

Chips and Salsa

Queso Fundido – Three Cheese Blend, Green Chiles, Pico de Gallo, Chorizo with Flour Tortillas

House Tamales – Chile Colorado Beef, Chicken Mole, Melted Cheese, Beans, Rice

Churros – Caramel, Vanilla Ice Cream

Tres Leches Cheesecake – Whipped Cream, Chocolate

Tucked away in the Grand Canyon Parkway Shopping Center, recent openings such as Cinnaholic and another Rollin’ Smoke location joining old favorites like Mad Hatter Cupcakes, it was for lunch on Mexican Independence Day that a seat was taken at Frank & Fina’s Cocina, the setting intended to resemble a little piece of Mexico and its employees both pleasant but the food routinely average despite a fairly high price point.

Located at the same spot since 2008, a fairly remarkable accomplishment in a city where the dining landscape sees openings and closings almost daily both on-Strip and off, Frank & Fina’s is one of those rare places in Las Vegas that has sustained the test of time despite minimal advertising and little media mention, the patrons on this particularly afternoon almost universally Caucasian and obviously regulars with an average age North of fifty despite two well-behaved children dragging that number down.

In some ways a ‘theme’ restaurant, the décor intentionally transportive with overhead music ethnically appropriate and items such as a Tequila Bottle shaped piñata hanging not far from a painting of Frida Kahlo, diners at Frank & Fina’s Cocina are greeted from a small hostess stand labeled “Que Pasa?” on entry, the tables filling two rooms and the Menu totaling five pages plus a handful of daily specials.

Named after its ownership and offering a typical American-Mexican menu, the obligatory basket of Chips and mild Tomato Salsa fairly forgettable though the Tortillas are served warm, it was after perusing a predictable list of Enchiladas, Tacos and Fajitas that eyes landed on some items that stood out as somewhat unique, the Appetizer quickly up-sold by a pleasant young Mexican waiter who did a great job covering a lot of real estate as he appeared to be the only employee working the room.

Fairly quick in terms of service, an okay to serve both Appetizer and Entrée at the same time seeing merely ten minutes between placing an order and receiving Food, it was after briefly surveying the landscape that a Chip was used to scoop up some of the Queso Fundido that had already started to turn somewhat rubbery, the $2 addition of “Chorizo” no more than a tablespoon and certainly not spicy with a taste and texture not unlike ground Beef.

Off to a fairly inauspicious start, the $9 plate similar to what one might pay in a Casino for something better, it was onto warm Flour Tortillas that additional Cheese was scooped along with flaccid Peppers before moving on to a combination plate of standard-issue Beans and Rice plus two Tamales, the Chile Colorado Beef featuring shredded Meat actually quite good while the “Chicken Mole” ordered was inexplicably covered with a sour green Salsa that made one wonder whether the server instead wrote down “Chile Verde Pork” or if the kitchen accidentally added the wrong Sauce to the flavorless cubes of Meat inside a steamy roll of Corn.

Holding out hope for Dessert, $4.95 for one room-temperature Churro broken in half and piped with Caramel both ridiculously priced and fairly underwhelming next to store-bought Vanilla Ice Cream, it was at an even more eyebrow raising $6.95 that a thin wedge of “Tres Leches Cheesecake” from the Specials board was offered, the sponge moist but not ‘wet’ while the center was more firm than creamy, as though it was nothing more than Cream Cheese with a little bit of Sugar mixed in.

TWO STARS: Offering pleasant service and a comfortable setting, the ownership and staff both doing their best to create a family-friendly environment harkening something one might find The Mission or in a small Mexican community in Phoenix, Frank & Fina’s unfortunately lacks in terms of quality and execution with dishes that do not fit the price point.

RECOMMENDED: Chile Colorado Beef Tamale.

AVOID: Queso Fundido with ‘Chorizo’ Upgrade and, if that really was Chicken Mole as it is supposed to be served, then that too…and the Tres Leches as well as the Churros can be found at about half price, better, elsewhere.

TIP: 11:00a-9:00p Sunday through Thursday, 11:00a-10:00p Friday and Saturday.

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

Posted in Dessert, Food, Frank & Fina's Cocina, Frank and Fina's Cocina, Ice Cream, Las Vegas, Nevada, Pork Tagged Beans, Beef, Caramel, Cheese, Cheesecake, Chicken, Chiles, Chips, Chocolate, Chorizo, Churro, Churros, Cinnamon, Corn, Corn Tortillas, Flour, Flour Tortillas, Food, Foodie, Frank & Fina's Cocina, Frank and Fina's Cocina, Green Chiles, Ice Cream, Las Vegas, LV, Mexican, Mole, Nevada, NV, Pepper, Peppers, Pico de Gallo, Pork, Queso Fundido, Refried Beans, Rice, Salsa, Sugar, Tamale, Tamales, Tomato, Tomatoes, Tortilla Chips, Tortillas, Tres Leches, Tres Leches Cake, Tres Leches Cheesecake, Vanilla, Vanilla Ice Cream, Vegas

September 15, 2017
6:48 PM
by: Uhockey

Yardbird Southern Table & Bar [16,] Las Vegas NV

Yardbird Southern Table & Bar

Iced Tea

Fried Green Tomato BLT – House smoked Pork Belly, Pimento Cheese, Frisee, Smoky Tomato Jam, Lemon Vinaigrette

Classic Buttermilk Biscuits – Honey Butter, Apple Butter

Deviled Eggs – Dill, Chives, Smoked Bacon

Crispy Brussels – Spiced Honey

Friday Fried Fish Platter – Shrimp, Crawfish, Catfish, Remoulade, Grilled Lemon

Shrimp n’ Grits – Seared Shrimp, Roasted Tomatoes, Virginia Ham, Red Onions, Nora Mill Grits, PBR Chicken Jus

Etouffee – Shrimp, Rice, Tomatoes, Dark Roux, Grilled Bread

Short Rib – Cauliflower Mashed Potatoes, Blistered Corn, Asparagus

Chilled Spiced Watermelon

Vermont Sharp Cheddar Cheese Waffle – Bourbon Maple Syrup

Lewellyn’s Fine Fried Chicken – 27-hour Buttermilk Brined Natural Chicken

Cornbread Muffins – Jalapeno, Vermont Cheddar

Cast Iron Cherry Pie

Red Velvet Cake – Chocolate Pot, Vanilla Ice Cream, Oreo ‘Dirt,’ Gummy Worms

Raspberry Brioche Donuts – Crème Anglaise, Whipped Cream, Chocolate Fudge

Peanut Butter Ice Cream Pie – Chocolate Ganache, Chocolate Fudge, Peanut Butter Cups

Fried Oreos and Twinkies – Rice Crispy Doughnut Dough, Confectioners’ Sugar

Peach Bourbon Paletas

Now with a Singapore outpost flying high and more expansion soon to come it was once again on Friday that Yardbird continued to show itself as a standard-bearer for Southern Food and Hospitality, a party of five including four first-timers all impressed by a multi-course feast featuring three new savories and a half-dozen Desserts pending release as part of the new Fall menu.

Undeniably a fan of the restaurant, and as such apparently in good company as this visit once again found Yardbird packed to capacity while it’s 50 Eggs neighbor and several other spots along Venetian’s Restaurant Row were less than half-full, it was moments prior to 7pm that guests were sat at a high-top in the front section, drinks ordered a la carte while the Menu was prix-fixe crafted by Chefs Sandra, Keris and Joe.

Now marking the sixteenth visit in what will soon be three years, the sustained popularity of the space a testament to both the concept and the quality in a city where dozens of restaurants come and go in half as much time, it was with Cocktails and Tea in hand that the night got started with several classics, the Buttermilk Biscuits still reigning supreme while the BLT and tricked out Deviled Eggs were as delicious as ever, as were the caramelized Brussels Sprouts and a fried platter of Seafood including flaky Fish, jumbo Shrimp and sweet Crawfish Tails.

Presenting some dishes in larger portions than the menu versions, though most entrees remain more than capable of feeding at least two, it was with an oversized plate of the Shrimp n’ Grits impressing all present that NOLA-classic Etouffee additionally made an appearance, the smoky Roux clearly time a time-consuming endeavor given its complexity and smokiness while the house Short Rib remains as meaty and tender as ever atop Cauliflower Puree buried beneath a blanket of blistered Corn.

Looked after by a team of servers, the same thin fella’ as last visit happy to take on the role of southern gentleman in playing up an accent throughout the evening, course four saw Yardbird’s signature dish broken down into three separate plates along with Cornbread, the 27-hour Brined Bird, crispy Cheddar Waffles and cubes of Melon all dialed in while the Muffins were piping hot and lightly spiced, though not quite as impressive as the menu’s skillet version.

At this point turning the show over to Keris Kuwana, her Las Vegas Dessert Menu soon to undergo substantial change after a trip to help the team open up in Singapore, it was with only one repeated plate that a half-dozen items were presented, the Popsicles not for the faint of heart as they pack a hefty punch of Booze while everything else was straight forward and delicious, the Donut Tree drawing a lot of looks thanks to the service piece while the potted Red Velvet has evolved a lot since it was first seen, the Vanilla Ice Cream layer playing well off of two layers of Cake while the Peanut Butter Pie is downright decadent even before a tableside pour of molten Chocolate.

FIVE STARS: Always a great time, both the food quality and the service continually impressive for a place doing such big numbers, Yardbird remains the reference-standard for Southern cuisine West of the Mississippi, a situation that seems unlikely to change even as John Kunkel and team focus on Global expansion.

RECOMMENDED: Buttermilk Biscuits, BLT, Shrimp n’ Grits, Etouffee, Chicken n’ Watermelon n’ Waffles, Peanut Butter Pie, Red Velvet Cake.

AVOID: The off-menu Bourbon Peach Popsicles might need a little more sugar…or maybe a chaser.

TIP: Photos display a triple order of the Chicken and double order of Shrimp n’ Grits. Etouffee, Fried Fish, Cornbread Muffins and Desserts all potentially coming soon.

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

www.runchickenrun.com

Posted in Bread Basket, Cornbread, Dessert, Food, Ice Cream, Las Vegas, Nevada, Pork, Waffle, Waffles, Yardbird, Yardbird Southern Table & Bar, Yardbird Southern Table and Bar Tagged 50 Eggs, 50Eggs, Apple Butter, Asparagus, Bacon, Beer, Biscuits, BLT, Bourbon, Bread, Brioche, Brussels Sprouts, Butter, Buttermilk, Buttermilk Biscuits, Catfish, Cheddar, Cheese, Cherries, Cherry, Cherry Pie, Chicken, Chives, Chocolate, Cocktails, Corn, Cornbread, Crawfish, Creme Anglaise, Dark Roux, Dessert, Deviled Eggs, Dill, Donut, Donuts, Doughnut, Doughnuts, Egg, Eggs, Etouffee, Food, Foodie, Fried Chicken, Fried Green Tomatoes, Fried Oreos, Fried Twinkies, Frisee, Fudge, Grits, Ham, Honey, Honey Butter, Ice Cream, Iced Tea, Jalapeno, John Kunkel, Keris Kuwana, Lemon, Lewellyn's Fine Fried Chicken, LV, Maple Syrup, Mashed Potatoes, Nevada, Nora Mills, Nora Mills Grits, NV, Onions, Oreo, Oreos, Paleta, Paletas, Pastry, PBR, Peach, Peaches, Peanut Butter, Peanut Butter Cream Pie, Peanut Butter Cups. Ganache, Pie, Pimento Cheese, Popsicle, Popsicles, Pork, Pork Belly, Potato, Red Velvet, Red Velvet Cake, Remoulade, Rice, Rice Crispy, Rice Krispies, Roux, Sandra Palomo, Short Rib, Shrimp, Tomato, Tomato Jam, Twinkie, Twinkies, Vanilla Ice Cream, Vegas, Vermont Cheddar, Vinaigrette, Waffle, Waffles, Watermelon, Whipped Cream, Yardbird, Yardbird Las Vegas, Yardbird Southern Table + Bar, Yardbird Southern Table and Bar, Yardbird Vegas

September 10, 2017
8:05 PM
by: Uhockey

Canalla Bistro by Ricard Camarena, Valencia ES

Canalla Bistro by Ricard Camarena

Kir Royale – Cava and Cassis

Nigiri Sandwiched Beijing Duck / Roast Chicken Croquette / Creamy Crunchy Cod Fritte and Miso

Russian Thai Salad, Peanuts, Brown Coconut, Herbs

Squash Ribbon Salad, Green Mango, Parmesan Cheese

Iberian Pork Pressa Tiradito, Fried Quinoa, Spicy Sweet Potato

PizzaJapo with Chinese Cabbage, Bacon, Bonito, Mozzarella, Okonomiyaki Sauce

Katz’s Style Pastrami Sandwich alla Canella

Roast Apple Ice Cream and Biscuit Mousse

“The Amazing Banana”

Caramelized Torrija with Milk Ice Cream

As in many European countries, dining in Spain on a Sunday becomes largely a question of “what is open?” rather than “what is best?” and with a flight leaving Valencia early the following morning the situation seemed even more limited than usual, most places offering Paella closing after lunch service and every Michelin Guide spot in town dark all day, Chef Ricard Camarena’s Canalla Bistro fortunately standing in for his eponymous Starred space and fairing very well.

Described as the Chef’s most eclectic restaurant, his reputation at both Ricard Camarena Restaurant and Mercat Central’s CentralBar built on local sourcing, good Produce and Fish, Canalla Bistro sets out to take guests on a “gastronomic trip around the world” to some of the Camarena’s favorite countries, the 20h00 opening finding a queue of locals in addition to a few out of town visitors from Russia, Slovenia and the United States.

Bridging the price-point of his other two restaurants, the intention here to be both globally inspired and affordable to all, it was shortly upon entering the Bar area of Canalla that reservations were confirmed by one of two men before guests were handed off to a team of servers, the seating tight amidst kitschy decorations including everything from chalk artwork to bathroom signs, Chef’s whites and bicycles.

Similar to many gastropubs in terms of volume and energy, the music sometimes too loud and the conversations of others often difficult to ignore, it was with both Food and Beverage menus in hand that parties ranging from one to twelve guests were invited to explore for several minutes before placing orders, the offering of several “half-portions” a welcome sight that eventually led to eleven items being ordered in addition to a brisk Cava-based version of the Kir Royale.

Now open since 2012 and only improving with time according to many, several whimsical service pieces including an enormous ear of Corn plus a Pig’s Head used to serve plates around the room, it was with three small bites from “A Very Different Kind of Fried” that the meal got underway, both the fried Baccala and Chicken Stew Croquetta hitting all the expected notes while the Nigiri Beijing Duck was curiously delicious with shredded Meat shielded from the fryer by a wall of Vinegar-scented Rice that took on a crunchy shell without becoming oily itself.

Moving next to two Salads, the descriptions and half-portion availability making each more appealing than the typical pile of greens, it was with both plates served simultaneously that a “Russian Thai Salad” competed with thinly sliced Squash for center spotlight, the former both sweet and spicy with the toasted Coconut playing well off flavors of Tomatoes and Peanuts.

Growing in heft and portion as the meal progressed, the order in reality enough that two adults could have left happily sated for under €100 total, it was with item number six that Camarena and team presented several slices of roast Pork with crispy Skin amidst a tangle of Greens plus toasted Quinoa and orbs of mashed Sweet Potatoes, everything about the dish pure comfort Food while the follow-up thick-crust “PizzaJapo” was an odd but delicious way to present Okonomiyaki with the salinity of Bonito flakes given added depth by way of Mozzarella and Bacon.

Previously winning a Sol Repsol award with special mention of the housemade Pastrami, a Sandwich intended to honor Katz’s Delicatessen performing well in terms of the fatty Beef’s texture and spice profile but doing the classic a disservice by adding Cabbage and toasted Cereal Bread instead of the Lower East Side Rye, it was with half of the dish packed up to go that three Desserts were presented to finish the night, “The Amazing Banana” a visual replica of the real deal but made entirely of Fruit Mousse and White Chocolate on a bed of Peanut Butter and Chocolate Crumble while the Roast Apple Ice Cream presented its Fruit in no less than five textures alongside subtle toasty notes, the Caramelized French Toast more straight-forward with eggy Custard at the center and a restrained sweetness that was absolutely delightful.

http://www.canallabistro.com

Posted in Canalla Bistro, Canalla Bistro by Ricard Camarena, Dessert, Food, French Toast, Ice Cream, Pizza, Pork, Spain, Vacation, Valencia Tagged Apple, Apple Ice Cream, Apples, Baccala, Bacon, Banana, Bechamel, Beef, Beijing Duck, Biscuit, Bonito, Brandade, Bread, Cabbage, Canalla Bistro, Canalla Bistro by Ricard Camarena, Caramel, Cassis, Cava, Cereal Bread, Cheese, Chicken, Chicken Croquetta, Chinese Cabbage, Chocolate, Cocktail, Cocktails, Coconut, Coconuts, Cod, Croquetta, Custard, Dark Chocolate, Dessert, Duck, endoedibles, ES, Food, Foodie, French Toast, Green Mango, Ham, Herbs, Iberian, Iberian Ham, Iberian Pig, Iberian Pork Pressa, Ice Cream, Iherian Pork, Katz, Katz Pastrami, Katz's Pastrami, Katz’s, Katz’s Deli, Katz’s Delicatessen, Kir Royale, Mango, Milk, Milk Ice Cream, Miso, Mousse, Mozzarella, Mozzarella Cheese, Nigiri, Okonomiyaki, Okonomiyaki Sauce, Parmesan, Parmesan Cheese, Passion Fruit, Pastrami, Pastrami Sandwich, Pastries, Pastry, Peanut, Peanut Butter, Peanuts, Pig, Pizza, PizzaJapo, Pork, Pressa, Quinoa, Ricard Camarena, Roast Chicken, Russian Dressing, Russian Thai Salad, Salad, Salt Cod, Sauce, Spain, Squash, Sweet Potato, Thai, Toreja, Torejas, Torrija, Travel, Vacation, Valencia, White Chocolate, Zucchini

September 10, 2017
1:33 PM
by: Uhockey

ABaC Restaurant, Barcelona ES

ABaC Restaurant

Lime Cactus, Tequila, Green Leaves

Galician Salmon, Cured Egg Yolk, Trout Roe, Soya Butter, Nori Textures

Bloody Mary On the Rocks

Barnacles, Lemon Froth

Melon with Iberian Ham – Melon Meringue/Ham Ice, Melon Soup/Ham Spheres

Lobster au Naturel – Coral, Seaweed

Sun Dried Tomatoes, Salmorejo, Egg Yolk Cocktail, Frothed Toasted Honey

Cereal Bread, Apricot Bread, Olive Oil

Rock Fish, Crusty Scales, Thorns Consomme, Sea Beans, Citrus

Stewed Tuna Morillo, Sour Sherry Consomme, Mushroom with Tuna Marrow and Spinal Jelly Buñuelo

Tuna Rice, Mediterranean Stew, Tuna Belly, Pecorino Romano

Duck Rillettes, Spicy Blinis, Crunchy Nervures and Tongue Salad

Catalan Bean Stew with Butifarra Blanco, Butifarra Negro Pods, Beans, Pork Broth, Pistachios, Bean Leaves

Pigeon Royale, Offal, Garlic, Whey

“Fragile” Pillow with Strawberries, Roses, Yogurt, White Chocolate, Citrus

Infused and Frozen Wood, Vanilla, Chocolate, Sunchoke, Treacle, Resin

Double Espresso, Ice

Apple Tartin-inspired Tartlet

Mignardises – Raspberry ‘Lipstick,’ Lavender Meringue, Raspberry Cheesecake, Hazelnut Chocolate, Chocolate Tablet, Melon, Citrus Drops, Cocoa-Mint

Toqued by Chef Jordi Cruz since 2010, the 39 year old now holding two-Michelin Stars for the past five guides, ABaC Restaurant was booked as the final meal in Barcelona largely as a result of afternoon reservations available on Sunday, a 13h30 arrival at wooden gates where guests are buzzed in unfortunately followed by an excruciatingly long lunch featuring disinterested service and gaps as long thirty minutes separating one course from next.

Part of a Historical Building, the former home of photographer and film-maker Doña Madronita Andreu since renovated and converted into a boutique Hotel, ABaC Restaurant resides on the lower floor of a space containing rooms starting at roughly €225 and with a location far outside city-center those looking for a something a little more quiet and luxurious than average lodging are invited to partake in both Spa Therapies and several other amenities in addition to their meal.

Described as Modern Spanish Cuisine, Chef Cruz’s talents highly acclaimed since he was a teenager and the first of several Michelin Stars earned at the age of 24, guests arriving at ABaC from off-premises will immediately find themselves seated on a lush patio on arrival, the decision to forgo an Aperitif nonetheless followed by a lengthy wait before being led to a brief visit to the kitchen’s exterior, the meal starting off oddly as “Bloody Mary’s Macarons” listed on the menu were never presented, lunch instead beginning with a frozen Margherita Meringue served atop a Cactus and followed by foam-covered Salmon Tartare.

At this point finally led to a seat, the menu choice confirmed in a room with Grey drapes, thick linens and table ornaments reminiscent of those at Martin Berasategui’s 3* Lasarte, it was here that the concept of a Bloody Mary was apparently to be repeated in the form of a Eggplant-shaped Ice Sculpture intended to be cracked and eaten as a palate refresher, the idea better than its execution as the flavor was fairly bland while the follow-up of tender Barnacles in Citrus Broth was slightly briny but otherwise tilted towards acid.

Never having staged at ElBulli or other modernist temples like so many of Spain’s great young Chefs, Cruz’s talents instead learned in culinary school and honed across several Restaurants prior to settling at ABac, it was with a highly modernist duo of Melon Meringue with Ham Ice and Melon Soup with Porky Spheres that that the meal lurched forward after the first of several lengty waits, the space picked up slightly for chunks of tender Lobster served in a broth made from boiled Carapace, Roe and Seaweed.

Taking a big step away from subtle flavors with the next plate, traditional Salmorejo served with additional Tomato flavor thanks to three Sun-Dried Fruits resting in the creamy Potage beneath lightly sweet Froth, it was here that another twenty-minute gap would be bridged with two styles of housemade Bread and a tiny silver decanter of Olive Oil, both loaves quite good as was the Rockfish to follow, though much as with the Barnacles the flavor of Lemon mostly overwhelmed the Bone Broth.

Finally embracing the expected Catalan flavors with plate nine, a vertebrae topped in stewed Tuna with Spinal Jelly and Sherry served alongside a Donut packed with more Marrow and roasted Fish, it was in continuation of this concept that tender Rice arrived with Tuna Belly, Cheese Foam and Tomato Stew, a truly comforting dish that kicked off three meaty courses including smoky Duck Rillettes intended to be eaten like Tacos with a Salad made from fried Tongues and rich Bean Stew enriched by Pistachios and Sausage in two textures.

At this point bringing forth a tableside steamer, the waitress informing patrons that this would be used ‘later’ it was as the device bubbled away that meal’s final savory was presented, a thick cut of Pigeon served in mineral-rich sauce atop a Mousse of its insides funky and rich with just a bit of Garlic soon to be washed away by a the flavors of Strawberries and Flowers served as a light Cream wrapped in Sugary glass.

Apparently making a Souffle at the table, a small cake slowly rising and soon to be revealed as Chocolate infused with the flavors of “Wood and Vanilla,” it was alongside a much-needed Double Espresso that the moist Cake was enjoyed despite a dirty hint of Sunchoke, the “Apple Tartin-inspired Tartlet” an interesting blend of rounded Fruit Pieces and Dippin’ Dot-style Ice Cream while the Sweet Pumpkin suggested on the menu was again never seen, the meal concluding at nearly 16h45 with several Mignardises including a smooth Raspberry Cheesecake and a Popsicle made to resemble a tube of Lipstick.

www.abacbarcelona.com/

Posted in ABaC, ABaC Restaurant, Barcelona, Bread Basket, Coffee, Dessert, Food, Ice Cream, Lobster, Pork, Souffle, Spain, Tasting Menu, Vacation Tagged ABaC, ABaC Restaurant, Apple, Apple Tart Tatin, Apples, Apricot, Apricot Bread, Apricots, Barcelona, Barnacles, Bean, Beans, Blini, Blood Sausage, Bloody Mary, Bone Marrow, Bread, Buñuelo, Butifarra Blanco, Butifarra Negro, Butter, Cactus, Cereal Bread, Cheese, Cheesecake, Chocolate, Chorns, Citrus, Cocoa, Coffee, Consomme, coral, Cured Egg Yolk, Dessert, Double Espresso, Duck, Duck Rillette, Duck Rillettes, Duck Tongue, Duck Tongues, Egg, Egg Yolk, endoedibles, ES, Fish, Food, Foodie, Galician Salmon, Garlic, Green Leaves, Ham, Hazelnut, Heart, Honey, Iberian Pig, Iberian Pork, Iberico, Iberico Ham, Iberico Pork, Ice, Jamon de Iberico, Jamon Iberico de Bellota, Jordi Cruz, Lavender, Leaves, Lemon, Lemons, Lime, Lime Cactus, Lipstick, Liver, Lobster, Marrow, Melon, Meringue, Michelin, Michelin Star, Michelin Stars, Mignardisdes, Mint, Morillo, Mushroom, Mushrooms, Nervures, Nori, Offal, Pastries, Pastry, Pecorino Romano, Petit Fours, Pig, Pigeon, Pigeon Royale, Pistachio, Pistachios, Popsicle, Pork, Rasoberry, Raspberries, Resin, Rice, Rillettes, Rock Fish, Roe, Rose, Roses, Salmon, Salmorejo, Sausage, Scales, Sea Beans, Seaweed, Sherry, Soya, Soya Butter, Spain, Spinal Jelly, Stew, Strawberries, Strawberry, Sun Dried Tomatoes, Sunchoke, Sunchokes, Tart Tatin, Tartlet, Tasting Menu, Tequila, Tomato, Tomatoes, Tongue, Tongues, Travel, Treacle, Trout Roe, Tuna, Tuna Belly, Tuna Morillo, Vacation, Vanilla, Whey, White Chocolate, Wood, Yogurt, Yolk

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