Owned by a German ex-pat named Anja, Das Brot occupies a small plaza on 8th Street between 20th and 25th Avenues, the validity of claims that this is one of Playa del Carmen’s best Bakeries largely dependent on expectations and guest’s prior experience.
Translated literally as “Bread,” Loaves and Pastries offered from 8:30am Monday through Saturday, it is adjacent shelves of housemade Jams that diners will find nearly two-dozen choices, prices higher than traditional Panaderia though certainly far less than what one might spend in Frankfurt.
Formerly sold in local Markets, but now available not far from the tourist corridor, it was back at the hotel that four items were unwrapped for tasting, first bites of a Cinnamon Roll decidedly dry save for the center while Carrot Cake lacks spice or sweetness save for the Frosting.
Hoping for better from Apple Strudel, a benchmark for any German Baker, Das Brot sees its Pastry compromised by a lack of flakiness despite enjoyable Cinnamon Apples while the Flourless Chocolate Cake is actually quite good and clearly made with good Chocolate despite costing only 50 pesos for a hefty slice.
Located on 38th Street, not far from the beach, La Perla Pixan Cuisine & Mezcal Store ignores Playa del Carmen’s push towards progressive Mexican fare by looking back at traditional dishes cooked from scratch with classic technique.
Open from Breakfast to Dinner daily, the open air and smoking copal best enjoyed before or after midday’s peak sun, it is beneath umbrellas or a thatched roof that guests are offered seating, the clientele surprisingly local and service pleasant yet professional.
Offering a limited menu in the morning, though Pulque and Mezcal are ready to pour by 7:30am, it is with complimentary housemade Tortilla Chips that meals get started, both Salsas spicy in comparison to most though the creamy Green one is particularly *hot.*
Quiet early, but bustling with live music by evening, it was after ten minutes that two plates arrived simultaneously, the Chilaquiles with seared Beef and almost Dessert-like Mole maintain great texture despite Crema and Cheese while Vegetarian Emmoladas will see many sweating where they sit thanks to a complex Sauce that starts herbaceous before drifting bitter and finishing smooth despite the Guajillo’s slow-burn.
Offering a concise menu from 7:00am until 10:00pm daily, Carlota Home Bakery has gained notoriety amongst tourists for quick service and accessible options, an early stop on Tuesday neither bad nor particularly memorable save for the fact that prices trend higher than Playa del Carmen’s more traditional Bakeries.
Small in size, a half dozen tables bridging interior to patio, it was after being informed that menu items are only offered for dine-in that seats were taken, Pastries such as the Cinnamon Roll and Carrot Cake unremarkable while layered Corn Cake and delicate Alfajores fared better.
Waiting nearly fifteen minutes for the rest, a Ham and Cheese Croissant laughably small and the Viennoiserie no better than pre-frozen, Carlota’s Frappuccino was mostly froth and Ice Cubes while the Avocado Toast was stingy in its toppings but clever in terms of the “Toad in the Hole” plating.
Warm Dark Chocolate Cake, Salted Caramel Ice Cream
Strawberry and Hibiscus Tamale, Vanilla Cream, Preserved Berries
Spanish for “cousin,” most Mexicans will say Primo means much more, and in that vein Chef Pedro Abascal designed his Restaurant at the corner of 10th Avenue and 14th Street as a place where guests could feel like they were dining at home.
Not far from the bustle of Quinta Avenida, though in reality far more Tulum than Playa del Carmen, it is from an open air kitchen that Chefs Abascal and Roberto Martinez create bold plates utilizing local Ingredients, the majority kissed by flame or smoked in a Big Green Egg while others are buried and cooked in a pit oven in the style of Barbacoa.
Dinner only and subject to the elements, both weather and vagrants lingering near, it is while decisions are made that diners are offered Peanuts, a seemingly odd choice but thankfully one that prevents diners from filling up before the arrival of vibrant Guacamole served alongside freshly-fried Tostada.
Well priced for large portions, five U-10 Shrimp for less than $16USD served with a bit of char in Salsa, it was in place of sold-out Bone Marrow that a daily special of Brisket was served, 24-hours of low heat yielding tender flesh that stands up well to Ginger and herbaceous Recaudo.
Easily sold on a half-Duck tenderized by acid before Roasting, the blend of smoke and Citrus deeply penetrating medium-crisp Skin, it was on the recommendation of a tattooed server that Suckling Pig Terrine was also ordered, its texture perfectly suited to be eaten on its own or atop hand-pressed Tortillas.
Low enough volume to carry on a conversation, though music helps subdue street noise, Dessert sees Chocolate from Oaxaca used to create a molten Cake Michel Bras would be proud of, while the seasonal Strawberry and Hibiscus Tamale sends taste buds reeling with a diversity of tastes, temperatures and textures.
Cortadillo with Pineapple Jelly, Concha, Piedra de Elote, Custard Empanada, Tricolor Polvorone, Oreja, Piedra de Coco
Tres Leches
Open daily at 6am on Luis Donaldo Colosio Avenue, Panadería y Pasteleria Mana is a decidedly locals-only Bakery in Playa del Carmen, its perfunctory service offset by low prices for Pan Dulce and Desserts that range from good to merely decent.
Taken to go for snacks at Xplor, though a medium-wet slice of Tres Leches and one Concha didn’t make it past the door, highlights included springy Cake with a thin layer of Pineapple Jam plus Icing while both the Cookie and Oreja were so dry that one might question whether they were leftover from the previous day.
Located on 20th Avenue between 20th Street and 24th Street, Choux Choux Café markets itself as one of Playa Del Carmen’s most environmentally conscious eateries, a natural aesthetic lined with local art fronting the kitchen which focuses on French favorites built from local Ingredients.
Housing found objects and foliage, the clientele at least half English-speaking on Monday morning, it is with the smell of Coffee in the air that guests are invited to peruse a small menu, though on this day the focus was entirely on the Pastry case in back.
Offering Vegetarian-friendly fare from Breakfast to Dinner, with low prices allowing a opportunity to sample broadly, it was while waiting for a Ham and Cheese Croissant to be warmed that Choux Choux Café’s Almond version was tasted, high humidity doing nothing to help its texture while the Filling was commercial Frangipane and far too sweet.
A bit better with the Butter Croissant, though a side of fried Potatoes was far more memorable than the Sandwich, Choux Choux’s Corn Muffin is fairly basic while both Lemon Cake and Banana Nut Bread do well with the moisture and come in a sizeable slice for the price.
Further disappointing with an Oatmeal Cookie, the sort of thing one might market as an item for hikers to obtain maximum nutrient density without much stomach impact or taste, Pesos are far better spent on Pan Suisse that isn’t necessarily well-laminated but well-stocked with Butter as well as Chocolate.
One of fourteen brands owned by Grupo Anderson’s, whose Senior Frog’s has established itself as an international tourist hotspot, Porfirio’s banks on upscale environs and a club-like atmosphere to entice diners visiting Playa del Carmen’s trendy 5th Avenue.
Now with ten locations across Mexico, many open-air establishments with sizable video walls timed to techno, it was at a four-top perfect for people watching that diners were seated, the bilingual QR-code menu suggesting several dozen choices ranging from Appetizers and Salads to premium priced Steaks.
Intended to recreate classic Mexican dishes, but doing so with a creative eye towards #instagram, it is while decisions are made that complimentary Chips are served, in reality fresh Tostadas intended to be dipped in Beans or Salsa but equally well-suited to chunky Guacamole studded with Vegetables and fried Octopus Tentacles.
Accommodating a wide range of dietary preferences, a dish of vibrant Carrots with Coconut Cream recreating the flavors of Chicken Tinga admirably, additional starters consisted of warm Cheese in Syrup to be eaten on pillowy Tortillas plus Beef Tenderloin Tacos with a sidecar of scoopable bruleed Bone Marrow.
Later bringing in a live Mariachi band, while street vendors attempt to sell roses to guests along the rail, Entrees consisted of Soft Tacos with various fillings delivered via photogenic cart plus beautifully grilled Cauliflower and seasonal Fish Tacos unfortunately compromised by far too much Coriander.
Perfunctory in terms of service, emptied plates lingering as the waiter attempted to situate a slightly-overcooked Rib Eye, Dessert proved to be Porfirio’s real highlight as items offered via Ipad included peerless Churros with four dipping Sauces, sopping-wet Tres Leches and delicate Corn Cake sweetened by Honey and served with Peanut Brittle plus Ice Cream.
Owned by Venezuelan ex-pats seeking a taste of home, Kaxapa Factory has quickly become one of the most well-regarded Restaurants in Playa Del Carmen, an amicable owner plus scratch-made plates ranging 50-100 pesos undoubtedly part of the space’s appeal.
Located at 10th Street between 15th and 20th, adjacent Palacio Municiapal, it is beneath understated signage that guests will find open-air environs, hours from 10:00am to 10:00pm Tuesday through Sunday frequently seeing all nine tables full.
Named after the “Cachapa,” a Sweet Corn Pancake with Cheese and Brown Sugar, dining at Kaxapa Factory begins with warm greeting and complimentary Juices, all made on-site from local Ingredients, as much of Venezuela’s cuisine shares roots with that of Mexico.
Easy to navigate in English or Spanish, with comprehensive descriptions across a laminated menu, Lunch began with fried balls of soft Cheese, a dip in traditional Guasacaca Sauce adding depth while an Empanada to follow was generously portioned and nearly bursting with Beef and Beans.
Turning more traditional with an Arepa, arguably Venezuela’s most-famous culinary creation, it should go without saying that no meal at Kaxapa Factory is complete without their eponymous dish, the Pancake’s fold around seasoned Chicken and Cheese compelling bite-after-bite before finishing up with texturally refined Flan imbued by Coconut.
Located at one of Playa Del Carmen’s busiest intersections, and amongst over a dozen locations across Mexico, Las Hijas de la Tostada promises guests fresh flavors and innovative combinations in a casual atmosphere with prices appropriate to the concept.
Selling “The best Tostadas and Seafood in Mexico,” a bold statement spread across seven menu pages as professional wrestling plays on televisions overhead, it is while ocean breezes blow through the open-air space that guests are treated to good service, thick complimentary Chips enjoyable with Salsa but far better with what might just be the creamiest Guacamole in town.
Divided across several sections, both the muraled multi-leveled space and Las Hijas’ bill of fare, “Chef Suggestions” prove a smart choice from start to finish, “Camaron Caramelo” from the Hot Tostadas an elegant fusion plate incorporating Asian elements while the Raw “Copan” utilizes sautéed Onions plus crispy Leeks for texture atop Ceviche Mixto.
Less thrilled by room temperature New York Strip, marinated but just past rare despite the suggestion it is grilled, those seeking the Restaurant’s best bite should instead focus on Mezcal Octopus Tacos that see the Cephalopod left with some texture and able to stand out against a complex background of Peppers, Tomatoes, melted Cheese, Avocado and seasoning.
A true “Bean-to-Bar” operation, utilizing zero-emissions solar energy from fermentation to roasting and winnowing, Ah Cacao Chocolate Café began in 2004 on a single family farm in Mexico – its products now offered online, in partnering shops and across five Cafes throughout Quinta Roo.
Based out of Playa del Carmen, the store on Fifth Avenue between 38th and 40th Streets offering air conditioned respite from nearby beaches, it is alongside several packaged goods that the tidy Café serves Pastries, Sandwiches and Coffee at prices a bit higher than other smaller brands, though still a bargain compared to similar items in the United States of America.
Supported by Xcaret, and bolstered by online sales during COVID-19, one bite of Ah Cacao’s 72% Dark Chocolate is all one needs to appreciate the quality of Mexican Cacao, its brightness dissipating into smoother herbal bitters and lingering sweetness well-suited for baked goods such as a thin yet dense Brownie.
Also taking on Desserts without Chocolate, a double-stack Carrot Cake with Cream Cheese Frosting performing well while Pastel de Maiz that eats like New York Cheesecake is truly mesmerizing, do not let Playa del Carmen’s humidity thwart a look at Ah Cacao’s Chocolate Croissant which offers not only filling but drizzle amidst proper lamination.
Open from 7am until 10pm daily at 10 Avenida Norte, Panificacion Castillo is well known amongst locals who can frequently be found filling the outdoor patio, and much like other Panaderia in Quintana Roo the Bakery offers a wide variety of choices at bargain prices.
Easily located on an otherwise residential block, despite signage obscured by cloth awning and umbrellas, it is upon entry that patrons will find no less than sixty daily Breads, some more affected by Playa Del Carmen’s humidity than others, though Corn Cake as well as Bread Pudding are each well suited to such and thus well-executed.
Less impressed by a two-layer Cake sandwiching artificial Berry Cream, along with an over-baked Bolovan, Panificacion Castillo’s Concha is respectable if not top-tier while the Conito filled with Vanilla Cream shows well for laminated Pastry in such a climate.
Taking a chance on buttered Bread with Sugar, a recommendation from the clerk that reminisces of Crème Brulee thanks to its crunchy top, those seeking Castillo’s best item should head straight for the Tricolor Polvorone that is soft yet crumbly with three distinct flavors and a dollop of Jam at the center.
MigaPlaya is an Argentine Bakery outside the center of Playa Del Carmen, its focus on traditional Breads and Sandwiches drawing a devoted crowd of locals including many natives of Argentina who call Quintana Roo home.
Open 8:00am to 8:00pm daily, unlabeled goods in the window happily explained by a man using broken English while two bakers worked in the back, it was from a somewhat limited collection that six items were requested, MigaPlaya’s Biscuits small and savory with plenty of layers but not nearly so fluffy as the American version.
Anticipating imperfect Viennoiserie considering Playa Del Carmen’s humidity, a proper assertion based on soft Croissants bolstered by fillings such as Chocolate and Dulce de Leche, Orejas proved better in terms of texture while leavened Bread topped in Custard and Fruit were soft, springy and delicious.
Surrounded by bamboo curtains, with murals of fisherman decorating the walls, La Bamba Jarocha will not find its way onto most tourist agendas, but for those visiting Playa Del Carmen to experience its culinary scene the Restaurant at Calle 30 Norte offers tremendous value and exemplary customer service for some of the best Seafood in town.
Well known amongst locals, and routinely packed from 10am until 10pm daily, it was after a quick temperature check that three diners were sat at room’s center, the laminated menu consisting of seven pages featuring everything from Ceviche and Tostadas to Soups and whole Fish.
Lined with televisions and Mexican music overhead, a family-friendly atmosphere undoubtedly part of the open-air space’s appeal, it was while weighing options that Chips and Salsa were offered, the “spicy” frankly hot but everything else well-suited to freshly made Guacamole plus an abundant portion of tender Octopus Ceviche.
Dissuaded from Soup by Playa Del Carmen’s heat and humidity, but unwilling to forgo what a waitress described as the house special in Spanish, course two consisted of scored and fried Snapper alongside Mashed Potatoes, plus a hemisected Pineapple hollowed out and filled with plump Shrimp, stretchy Cheese and plenty of Butter plus Garlic.
Saying yes to soft Bread for sopping up Sauces, and barely a drop left behind, Dessert consisted of Fried Bananas with thickened Cream, Flan topped in bitter Caramel Sauce and moist Tres Leches featuring a ribbon of Pecan Cream between the layers of springy sponge towards the bottom.
Dona Lulu – Pambazo with Potatoes, Chorizo, Lettuce, Cheese, Sour Cream, Guajillo Chile Sauce
Dona Lulu – Tlayuda Oaxaquena with Carne Asada, Tomato, Avocado, Cheese, Beans, Lettuce, Chicharron
Horchata
Located not far from Tulum Avenue, Parque las Palapas is the main park in downtown Cancun, and although activity peaks after sunset with street vendors and open-air stage performances daytime sees the space busy with locals visiting a collection of stalls offering various Mexican delicacies.
Abutting Cancun’s oldest Catholic church, with pigeons aplenty but no panhandlers on Saturday afternoon, it was after perusing the lineup that three stalls were selected, enough Food for three Americans fresh off a plane tallying less than 360 Pesos ($18USD) including three Beverages.
Beginning at Quesadillas D’Luis, a kitchen consisting of four women at the park’s rightmost border, it is safe to forget everything thought true of Quesadillas stateside, these nearly twice the size with house-braised Meats and local Cheese while Empanadas are quick-fried and topped with Crema around a molten center.
Off to an excellent start, with Salsas and Condiments on the side, stop two consisted of Suadero and Chorizo at Los Taquitos Mexicanos, the ten minutes preparation yielding piping hot Meat ready to be topped as desired, and chopped Chorizo generally outperforming Suadero that was dry and underseasoned.
Moving finally to the far-left of Restaurant Row, a place titled Dona Lulu, it is here that Oaxacan Food takes center stage, the 35-Peso Pambazo well sauced with freshly-prepared Papas con Chorizo and the Tlayuda oversized with plenty of tender Asada playing off crispy bits of Skin, Cheese, Beans and Vegetables.
Ham & Fig Panini – Ham, Smoked Vermont Cheddar, Dijon Mustard, Fig Jam, Ciabatta Bread
Biscuits – Orange Blossom Butter, Homemade Strawberry Balsamic Jam
Lemon Blueberry Sugar Cookie
Triple Chocolate Chip Cookie
Key Lime Raspberry Scone
Vegan Strawberry Lemonade Scone
Baked Crème Brulee French Toast – Cinnamon Crumble, Maple Syrup, Orange Blossom Butter
Strawberry Cheesecake Poptart
Churro Poptart
Cheesecake
Opened in July 2019 with a promise of single origin Beans and extraordinary service The Coffee Class has certainly found its audience, new record numbers that occur daily attesting to the quality of Kyle Cunningham’s concept
A passion project for the local real estate professional, who can frequently be found on-site educating staff and greeting customers, it is in consultation with Chef Beth Ryan-Small that the cozy yet upscale space seeks to give guests an all-day experience, or in this case top-notch delivery.
Coordinated and delivered by Chef Ryan-Small, timely arrival with all the necessary serviceware worthy of mention for a small Restaurant new to catering, it was not long before an abundance of trays were arranged, two styles of Poptart immediately drawing eyes and the “better” a toss-up between Cinnamon-Sugar crusted Churro or Strawberry Cheesecake featuring Beth’s world-class recipe.
Next taking a look at two types of Scones, the first a reference-standard Key Lime version with Butter and Raspberry Jam, those eschewing Animal-products will be happy to know The Coffee Class also offers a pretty impressive Vegan version topping its lemony crumb with Strawberries.
Continuing on with Sandwiches, a half-dozen pressed-Paninis currently highlighted by Ham and Fig, it is actually smoked Cheddar that truly raises the bar while grilled Chicken gets an upgrade from housemade Tomato Jam and Garlic-Herb Butter.
Lightening lunch with Fruit, Salad and Avocado Toast, but certainly not forgetting laminated and flaky Buttermilk Biscuits, suffice it to say The Coffee Class’ French Toast continues to offer “destination-worthy” decadence thanks to Crème Brulee thoroughly saturating buttery Brioche while Beth’s Triple Chocolate Chip Cookie is equally worth traveling across town for.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, this first lunch from The Coffee Class was unequivocally successful from Ingredients and presentation to cost and timeliness – exactly as one would hope from what might just be the city’s best under-the-radar experience.
Historically the first Restaurant ever tapped to #supportlocal with lunch at the office, and reprising their catering role several times since, it was on Monday that Naked City Pizza delivered from the Blue Diamond Road “Express” location approximately ten minutes away.
The eleventh time bringing Christopher and Michael Palmeri’s Pizza Shop off-site, indoor dining recently reopening brand-wide, it was minutes prior to 11:30am that Michael arrived with a glut of items, easily enough Food for twice the number of guests with plenty of leftovers for later.
Presenting everything temperature appropriate with PPE to assure customer safety, it was not long before first-shift lunchers called dibs on Slices, Cup n’ Char Pepperoni predictably proving popular atop melted Mozzarella and housemade Sauce with plenty of Herbs, as did Diners, Drive-Ins and Dives famous Guinea Pie featuring White Garlic Sauce and Grandma Palmeri’s Meatballs.
Slinging Sin City’s best Chicken Wings, a few dozen devoured in minutes, Entrees included Buffalo-famous Chicken Finger Subs served alongside hand-cut Fries plus daily-special Banana Peppers stuffed and topped with Garlic Cream Sauce, Breadcrumbs and a quartet of melted Cheeses.
Lightening the load with a big Chop Salad, another delightful daily item, slices continued with the shop’s eponymous Pizza while Dessert consisted of filled-to-order Cannoli competing for stomach capacity with Naked City’s Buffalo 22 Pizza slicked in Hot Honey.
N/A: Making it blog policy to not ‘rate’ places based on catering alone there is a reason Naked City Pizza has been serving Sin City for over a decade, and so long as Christopher and Michael continue to work as hard as they always have there is little doubt that any order will delight a crowd whether at the Shop or delivered.
Some say the best Restaurants are those that a guest wants to revisit even before leaving, and over the course of twenty-five meals served across six years Bardot Brasserie has redefined “the best,” not only in terms of Food but setting and service that all continue to shine under the direction of Chef Nick Dugan.
Reemerging in the decline of COVID-19, though staff remain adorned in PPE, it was at 12:30pm Saturday that Aria’s second floor was found busy, a familiar front-of-house greeting nine diners who were seated comfortably at a table in the center of the room.
Nearly full as mask mandates have lessened, no small feat in a city with such diversity of options, it was with confirmation of no allergies or intolerances that Carte Blanche was deferred to a team that has earned unwavering trust, The Strip’s best Baguette predictably arriving first – warm and crunchy with soft Salted Butter on the side.
Now settled into Chef Dugan’s style, time spent with Gavin Kaysen at Bellecour before joining Michael Mina seeing an almost seamless transition from Chef Josh Smith’s new-French classics, course one featured a familiar trio of shared Appetizers, Nick’s riff on Escargots en Croute essentially a Pot Pie with Snails cooked in herbaceous green Sauce while Deviled Eggs and House-smoked Salmon each found themselves upgraded by a dollop of Osetra Caviar.
Continuing with three additional appetizers, an all-new take on Foie Gras featuring sweet Wine plus ground-to-order Tartare that has wowed diners since day one for good reason, if there is any dish that defined Josh’s ability to rethink tradition it was Bardot’s King Crab & Endive Caesar which remains both crisp and refreshing despite its decidedly luxurious Accouterments.
Slightly retooling Bardot’s Breakfast Sandwich, its housemade Sausage and English Muffin still outpacing any other in town, Brunch continued with Bardot’s oft-overlooked Hunter’s Waffle and Chef Nick’s Dungeness Benedict featuring Orange-Yolk Eggs and Sauce Choron in a Puff Pastry basket.
Not about to miss the famous French Toast, a thick wedge arriving with its plus-size quenelle of Vanilla Cream and Almond Brittle plus Foie Gras, those who previously thought Bardot’s Macaron “too rich” will be thrilled to find it lightened by way of Gianduja Chocolate and a bit of Citrus while the Crème Breule and Mille Feuille have reverted to classic Vanilla but still maintain their reference-standard textures.
Adding two more Desserts to the menu, tableside presentations making a glorious return by way of Baked Alaska featuring the flavors of Strawberries and Banana flambeed in Cognac, be sure to add Bardot’s Pot de Crème to any list of *best* Butterscotch Pudding thanks to a silky base lent texture by Caramel Corn and a Chocolate Palmier.
FIVE STARS: Having repeatedly challenged fellow gourmands to name a better Bistro, Brasserie or Café in North America than Bardot none have yet stood up to the task, and while some may believe that a Restaurant doing big volume cannot possibly compete with a place that seats fifty I’ll simply say I’ve done the legwork and this one does.
RECOMMENDED: Escargots en Croute, King Crab & Endive Caesar, Foie Gras Torchon, Dungeness Crab Benedict, Hunter’s Waffle, Bardot Breakfast Sandwich, French Toast, Mille Feuille, Chocolate Macaron, Butterscotch Pot de Crème.
AVOID: N/A.
TIP: Follow @nrdugan or @bardot_lv for daily specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Self-appointed “The Best Restaurant in the Entire Galactic System,” this writer’s previous experiences tell a different story of SkinnyFATS – one of overpriced Food, piss-poor catering and dismissive ownership that seems to be improving thanks to the recent involvement of Graffiti Bao’s Marc Marrone.
Debuted during summer 2013 right here in Las Vegas, and since expanding via franchising to Texas as well as Utah, SkinnyFATS promises guests an opportunity to “Live Healthy, Live Happy,” every item on the menu’s left half under 600 kcals while those on the right are more hearty.
Still a work-in-progress as relates to Chef Marrone’s ideas, owner Reed Slobusky’s Salads, Cookies and Sandwiches still comprising much of the menu, it was from the hands of PPE-=adorned staff that nine items were delivered, “Cups” successfully riffing on Thai flavors and delightfully light while an off-menu Burrata Salad found creamy Cheese juxtaposing gently cooked Broccolini, Pistachios and seasonal Citrus.
Next revisiting “Curry Be Happy,” another Thai-inspired idea offering familiar flavors balancing sweetness and spice, those familiar with Chef Marrone’s work at Locale Italian Kitchen will be unsurprised that Vegetarian Arancini titled “Balls” are exemplary while “CauliFIRE” takes on Buffalo Chicken sans Meat.
Keeping things simple with SkinnyFATS “The Classic” Burger, half a pound of good Beef on a soft Bun with traditional accoutrements, it was after a handful of Fries that the soon-to-debut Katsu Sandwich sought feedback – outstanding Pork and Bread but too much Mayo – before finishing up with texturally-flawless Banana Pudding.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Chef Marc Marrone’s involvement at SkinnyFATS adds yet another concept to his cadre, and although the menu will continue to evolve there is no doubt every aspect of the Restaurant will benefit from the Graffiti Bao team’s skills and diligence.
RECOMMENDED: Curry Be Happy, Balls, Banana Pudding.
AVOID: N/A.
TIP: See the website for current offerings, @eatskinnyfats on Social Media for Specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Debuted with The Hard Rock Hotel & Casino’s rebranding as Virgin Hotels Las Vegas ONE Steakhouse is itself a retooling, but unlike the property which embraces airline aesthetics the descendants of Morton’s have converted MB|Steak into an elegant 9,000-square-foot space featuring a stunning glass centerpiece plus elegant artistic flourishes to compliment a sturdy wood dining room.
Located just off the gaming floor, and toqued by Chef Patrick Anthony Munster, it was 6:00pm Tuesday that an LED-lit lounge was found just getting busy, the main room soon approximately half-full including a nine-top happy to defer their order to ONE’s recommendations.
Following a traditional route in offering Appetizers, Steaks, Entrees and Sides, several holdovers from MB|Steak offered as first courses, it was with Cocktails and Wine poured that bread arrived, Mickey Harden’s housemade Focaccia with caramelized Cheddar delightfully unchanged and wonderful on its own, though better with herbed Butter.
Not going too far left of center in the offerings, an elongated plate of Spanish Octopus with Broccolini and Tomatoes offering good char and great flavor arriving next, those looking for something more decadent would be well advised to request Chef Munster’s “Grilled Maple-Glazed Bacon” with a gently poached Egg while guests favoring something lighter can find it in cured Hamachi, fried Rock Shrimp or Squid.
Also adding two Salads, the Chop sans Shrimp outperforming a ubiquitous Caesar, it was with nothing but a few smears of Dressing left that plates were re-set to prepare for main courses, two Steaks, two Entrees and a quartet of Sides showing the kitchen cooking with fire as both the Porterhouse and Tomahawk featured a good crust and medium-rare center with the later robust enough to stand up against Roasted Chilis reminiscent of Chef Munster’s SW Steakhouse days.
Impressed by both prices and portions, Pasta offering Rock Shrimp bathed in Miso Butter easily shared by two for $42, guests are encouraged not to overlook perfectly cooked Chicken atop Truffle-tinged Pan Jus nor Creamed Spinach with a Poached Egg and stretchy Cheese also perfumed by Tuber melanosporum.
Justifying the price of Lobster Macaroni and Cheese with big chunks of sweet Meat, while Asparagus as well as Potato Au Gratin are competent if unexciting, it should go without saying that any chance to enjoy Dessert from Executive Pastry Chef Mickey Harden is warranted, the all-new Baked Alaska especially for those interested in a tableside show guaranteed to gather every eye in the room.
Going richer for the rest, Cheesecake properly textured and complimented by caramelized Bananas plus Popcorn, it is a bit unexpected that Triple Chocolate Truffle Cake features Mousse rather than a Sponge beneath melted Ganache, though it is no surprise at all that Chef Harden’s multi-layered Carrot Cake remains the best in Las Vegas thanks to thin ribbons of Cream Cheese Frosting and plenty of Baking Spices topped in roasted Pineapple.
FOUR AND A HALF STARS: Acknowledging that ONE Steakhouse never set out to compete with the likes of Jean Georges or Bazaar Meat in terms of price or grandeur the Morton Brothers have nonetheless reinvented an enjoyable experience at Virgin Hotels Las Vegas, and with prices lower than almost any Steakhouse on Las Vegas Boulevard Chefs Munster and Harden are each creating Cuisine that offers substantial variety while the room and service both feel far more intimate than sprawling spaces like SW Steakhouse or CUT.
Beef Hot Links, Jalapeno & Cheese Hot Links, Smoked Turkey
Pecan Pie
Lemon Poppyseed Cake
Chocolate Cake
Open from 11:00am until 9:00pm daily at Suite 110 of 6115 South Fort Apache Road, and Sin City’s best place for Barbecue ever since the original debuted in January 2016, it was just prior to 11:30am that the smell of Big B’s Texas BBQ began to drift down the hallway, staff quick to arrive for what was once again an overabundance of smoked Meat, Dessert and Sides.
Named after its Pit Master, and changing the long-held belief that Las Vegas is not a Barbeque town ever since the original opened in Henderson, Big B’s Texas BBQ features the work of Brian Buechner and Natalia Badzjo, the husband and wife team taking a hands-on approach to every aspect of the operation from build-out to driving in fresh piles of wood as needed from the Lone Star State.
Available for dine-in, take-out, catering and delivery, all presented by staff clad in PPE, it was really no surprise when Macaroni and Cheese as well as Hot Links were quickly depleted, with slices of gooey Pecan Pie or two types of Cake soon to follow.
Texas through and through, the aforementioned wood just one reason why Big B’s Brisket and Turkey outpace growing competition, the choice of lean versus moist generally sees the former go first at this office, though thanks to a deeply penetrating ring of smoke both live up to high standards.
Not about to forget Sin City’s best BBQ Beans, or a large Salad requested by some, suffice it to say Rolls were underutilized with several leftover, not because they aren’t good but more so as a result of the abundance of Cornbread that seems to get better and better with time.
Adding on Creamed Corn, plus recently debuted thick-cut Fried Onions, a second helping of everything proved mandatory, though even for someone with a decidedly large appetite it might be smart to stop a bit short of stuffed next time to avoid wanting an afternoon nap instead of four more hours of work.
N/A: Making it blog policy to not ‘rate’ places based on catering alone it was a disastrous lunch from Famous Dave’s that got the #supportlocal idea going in May of 2018, Big B’s Texas BBQ immediately stepping up and becoming a go-to both then and now with the experience never less than exemplary.
TIP: Now open 11:00am to 9:00pm daily at Suite 110 of 6115 South Fort Apache Road, call (702) 844-8206 for take-out and the city’s best dollar-for-dollar catering value.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
