Anita’s Meatballs – Calabrese Peppers, Chris Bianco’s Tomatoes, Polenta
Hanger Steak – Escarole, Olives, Crispy Polenta
With Restaurants around the World cautiously serving diners amidst the pandemic Locale Italian Kitchen has continued to support Las Vegas since the earliest days of SARS-CoV-2, and with Chef Marc Marrone now steering Andy Hooper’s spot at Mountain’s Edge the Food has only continued to improve each day.
Nothing short of a destination in the far-Southwest, an area long in need of culinary enlightenment, Locale currently offers both dine-in and take-away from Monday through Sunday, the menu evolving daily with several new items set to debut amidst cooling weather.
Already delivered to the office five times under Chef Marrone’s tenure, plus Fourth of July takeout exceeding expectations, Saturday’s lunch consisted of seven plates intended to feed a party of five dining mostly at home during the pandemic.
Professionally packed and temperature appropriate, a mix of regional Italian plates and Chef Marrone’s family recipes, nearly a decade at Tao/Lavo further contributing finesse, lunch began with a fresh Arugula Salad benefited by Candied Pistachios while Housemade Garlic Bread delighted many alongside a Pizzas newly appointed with Housemade Sausage and Peppers.
Continuing with Pasta, Spaghetti slicked with Herbs getting a big upgrade from Burrata plus Tomatoes fresh off the vine, fans of Gnocchi need look no further than Locale for the lightest Potato Dumplings in Las Vegas, their buoyancy a brilliant foil to slowly-simmered Tomatoes and Pork Ragu.
Not about to miss Sin City’s most robustly flavored Meatballs, the thick bed of Fontina Cheese Polenta and Sauce with some Heat building a true “Secondi” out of something usually offered as a Side Dish, lunch continued with a Hanger Steak cooked Medium-rare atop tender Escarole, salty Olives and Polenta crisps.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Locale Italian Kitchen continues to serve excellent Food made from local Ingredients at a price point that is more than generous, and under the leadership of Marc Marrone the Food only seems to be getting better with each subsequent order.
Having previously discussed Johnny C’s Diner here, plus eight faultless catering gigs since, it was a pleasure to call on Chef Church and his team for another #supportlocal Lunch on Friday, Johnny and Chef Scott Carson arriving early with a bounty of items carefully packed and temperature appropriate.
Serving Sin City since May, anyone familiar with dining around Nevada likely to have come across something cooked or created by John Church II, it was at a budget of $25 per diner that Johnny went all-in this afternoon, several items from the new menu joining old favorites for a sizable spread that also saw several staff box up leftovers for later.
Focused on great Ingredients and fundamentals at a fair price, Chefs Church and Carson garnishing several dishes on-site to assure freshness, many got started with housemade Chips or Greens, Johnny’s Seasonal Market Salad perhaps the best to date as a result of Roasted Tomatoes, Butternut Squash and signature “Drunken” Onions.
Continuing with another “Salad,” Johnny C’s Taco version rethinking the concept by placing a multitude of Ingredients atop an XL housemade shell that shatters like laminated Pastry, staff again marveled at the combination of tastes and textures while others also did the same with bite after bite of Sin City’s absolute best Biscuits smothered in Country Gravy.
Happy to indulge a request for Fried Chicken, quality Poultry and seasoned Breading far outpacing the likes of Canes, those in the mood for early Thanksgiving were treated to a Turkey Burger complete with Stuffing and Cranberry Mayo before finishing with a slice of Apple or especially aromatic Pumpkin Pie.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Johnny C’s combination of products and talent is nothing short of remarkable while the price-point is an undeniable bargain for quality Cuisine capable of pleasing a wide range of palates.
RECOMMENDED: Every single dish served was exemplary.
AVOID: N/A.
TIP: Currently open Monday through Sunday: 7:00am until 3:00pm for Take-Out and Dine-In. Follow @johnnycsdiiner on Social Media for events as well as specials. Call 702-263-0146 for reservations (encouraged) and use convenient online ordering or Chownow for take-out.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Szechuan Beef Bao Buns – Angus Beef, Szechuan Peppers, Scallions
BBQ Pork Bao Buns – Sweet Soy, Chilis, Shiitake Mushrooms
Royale with Cheese Bao Buns – Angus Beef, Cheese, Pickles, Onions, Special Sauce
Braised Short Ribs – Chili Jam, Mint, Lime, Folded Bao Buns on the side
Basil-Basil Chow Fun with Chicken – Sweet Soy, Thai Basil, Bean Sprouts, Mushrooms
Pumpkin Ginger Banana Pudding
Previously discussing Chef Marrone’s background here, time with Tao Group unequivocally involved in Asian Cuisine capable of satisfying both discerning diners and folks that typically gravitate to Panda Express, it was on-time that a familiar Graffiti Bao employee arrived with everything necessary, professionalism and safety never in question.
Opting for old favorites from a menu that offers far more diversity than its brevity suggests, Crab Rice was predictably the first stop for many, and although the funky Fish Sauce and restrained heat were once again highly praised Graffiti Bao’s Roasted Chicken version has also developed a fan-base thanks to toasted Chiles and bits of crispy Skin.
Onward to Orange Duck, instead of more familiar Chicken, the quality of Graffiti Bao’s sourcing shows well from Protein to Produce, three styles of the Restaurant’s eponymous Buns satisfying diners on this day with the BBQ Pork a favorite for many but the Pulp Fiction referencing Royale with Cheese also pretty tough not to love.
Neglecting White Rice to save stomach capacity for better things, at least three whole Scallion Pancakes devoured over the course of an hour, Basil Chow Fun won out over Lo Mein or Crispy Chili Garlic Noodles this time while Marrone’s Braised Short Ribs with folded Bao saw two trays emptied in the course of an hour.
Finishing with Dessert, an item being “beta tested” prior to its debut at Marrone’s Hall Pass in Salt Lake City, fans of Banana Pudding will find all the familiar flavors and textures with a seasonal upgrade, in this case Pumpkin Spice and Ginger that are present but not overwhelming.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Graffiti Bao sets a very high standard in terms of customer service, while every Item across eleven orders has been nicely presented, displaying “Fusion” without being compromised and appealing to a broad range of diners.
RECOMMENDED: Scallion Pancakes, Royale with Cheese Bao Buns, BBQ Pork Bao Buns, Basil-Basil Chow Fun, Braised Short Ribs, Mandarin Orange Duck, Pumpkin Ginger Banana Pudding.
AVOID: N/A.
TIP: Southwest location is open: Monday through Saturday from 11:00am to 9:30pm and Sunday from 11:00am to 9:00pm. Follow @GraffitiBao for specials including Industry discounts and community support projects during the pandemic.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
The Peanut Butter Millet Ball – Puffed Millet, Pumpkin Seeds, Almonds, Dried Cranberries, Brown Rice Syrup
The Fruity Pebbles Treat – Fruity Puffed Rice, Vegan Marshmallows
The Banana Flax Cake
The Mixed Berry Muffin
The Peanut Butter Snickerdoodle
The Pumpkin Cookie
The Strawberry Cookie
The Chai Spice Cookie
The Carrot Cake
The Loving v. Virginia – The Legal Marriage between a Cookie and a Brownie
Having enjoyed David Mozes’ and Chef Peter Bastien’s Bronze Café at The Center, The Market and Juice Stars, it was to #supportlocal that lunch was catered from their North Buffalo location on Monday, a collection of old favorites predictably arriving on time with plenty of plates and utensils that allowed staff to enjoy every second of their lunch hour.
Located near Desert Shores in Summerlin, the former home of Beau Monde Bakery providing turnkey access for a Restaurant eventually intended to offer Breakfast, Lunch and Dinner, it is focused on health-conscious and diet-friendly fare that many guests began with Vegetables or Salad, herbaceous Potatoes gone quickly while “David’s Special” remains a workplace favorite thanks to Quinoa, Garbanzos, Hemp and Avocado that compliment thinly sliced Kale.
Continuing with “Sammiches,” both California Turkey and “The What What” receiving praise from those fortunate enough to snag a half, it was a bit more slowly that the double-Bacon LGBTQ and rebranded “Basil Chicken Salad” disappeared, and not to be forgotten was the cleverly named RSTLNE that is Vegan but virtually identical in taste and texture to its meaty cousin.
Happy to receive a glut of Desserts, all Vegan and The Peanut Butter Snickerdoodle still Las Vegas’ best Cookie despite mounting competition, those missing Beau Monde’s gluten-free offerings will be happy to know both the Banana Flax Cake and all-new Mixed Berry Muffin are made without any Wheat protein, as too is a fully loaded Carrot Cake that only gets better with time.
Continuing strong with the cleverly titled Loving v Virginia, a Brookie that sees both halves nicely textured, Chai Spice, Pumpkin and Strawberry Cookies are soft and almost Cake-like while those seeking something lighter should consider minty Chocolate Macaroons, crackling Millet Balls or a Vegan rainbow of Puffed Rice.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, no matter where Chef Peter and David are set-up the quality has never declined, lunch on Thursday continuing to show quality and creativity bound to please those with and without dietary restrictions, whether they want to be gluttonous or eat light.
RECOMMENDED: The David’s Special Salad, The LGBTQ Sammich, The RSTLNE Sammich, The Basil Chicken Salad Sammich, The Peanut Butter Snickerdoodle, The Strawberry Cookie, The Mixed Berry Muffin, The Peanut Butter Millet Ball, The Carrot Cake, The Loving v. Virginia.
AVOID: N/A.
TIP: 8a-8p daily at 2380 N Buffalo Drive, Suite 110. 702-852-2830. Online ordering via all the usual apps but catering best coordinated by contacting the Restaurant directly.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
They say the best Restaurants are those that a guest wants to revisit even before leaving, and over the course of twenty-two meals served across nearly 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.
Now operating in a whole new era, PPE and Social Distancing joined by the former Michael Mina Restaurant Chef in place of Josh Smith, it was at 11:00am Saturday that Aria’s second floor was found fairly quiet, a familiar set of eyes and voice greeting six diners who were seated comfortably in the natural light of Bardot’s makeshift “patio.”
Quickly approaching anniversary number six, no small feat in a city where turnover is constant, it was with confirmation of no allergies or intolerances that Carte Blanche was deferred to a team that has earned unwavering trust, Sin City’s best Baguette predictably arriving first – warm and crunchy with soft Salted Butter.
In many ways a space in transition, Chef Smith’s departure to pursue a concept of his own and a world searching for answers finding the QR Code menu dotted by ideas old and new, course one featured a 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 a creamy Croque Madame each found themselves upgraded by a dollop of Caviar.
Continuing with three classics, both the silky Foie Gras Parfait and ground-to-order Tartare wowing 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.
At this point taking the opportunity to try some new ideas on amenable paying guests, Chef Dugan rolled out four Sandwiches, his riff on “Le Steakburger” replacing Comte with dueling Cheeses and two Beef Patties plus decadent Sauce Perigourdine while the Wagyu French Dip is already plenty juicy even before dunking it in Rosemary Jus nearly thick as properly prepared Bordelaise.
Slightly retooling Bardot’s Breakfast Sandwich, its housemade Sausage and English Muffin still outpacing any other in town, those seeking something slightly more interesting should pray Nick’s Dungeness Crab BLT goes on the menu soon as both taste and texture are marvelous.
Not about to miss the famous French Toast, a thick wedge arriving with its plus-size quenelle of Vanilla Cream and Almond Brittle plus three slices of 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 remain happily unchanged from their previous reference standard versions.
FIVE STARS: Having asserted several times that Bardot at Aria is America – if not the World’s – most innovative Brasserie, there is no doubt Chef Josh Smith will be missed, but with Chef Nick Dugan in the kitchen there is absolutely no evidence of falling off even amidst a global pandemic.
RECOMMENDED: Croque Madame, Escargots en Croute, Foie Gras Parfait, King Crab & Endive Caesar, Bardot Breakfast Sandwich, French Toast, Mille Feuille, Chocolate Macaron.
AVOID: N/A.
TIP: As above, the French Dip, Dungeness Crab BLT and Smash Burger are not yet on the menu, but follow @nrdugan or @bardot_lv for these and other daily specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Serving Las Vegas for over forty years one might well assume Metro Pizza has the delivery game down to a science, and even amidst the COVID-19 pandemic John Arena and Sam Facchini’s Pizzeria remains irreproachable in terms of customer service.
Featuring locations North, South, East and West, with the catering department now back online, it was minutes prior to 11:30am that delivery arrived porting Food, utensils, plates and condiments, each carefully packaged such that Salad was chilled with everything else piping-hot.
Suitable for almost any budget, though late-2019 changes have created a more concise menu, it was focused on old favorites plus that five Pies plus Knots, Salad and Parm were received for under $15 per guest, the all-inclusive cost predictably yielding enough for all plus an assortment of leftovers.
Now the 14th time delivering to this office, in addition to a dozen or more visits to locations on Decatur, Horizon Ridge or Sky Pointe, it was beginning with Salad that many once again praised Metro’s duo of housemade Dressings, though those more concerned with eating while Food was still temperature appropriate predictably went straight for familiar Pepperoni or the “Zamboni” Pizza complete with two Meats, Roasted Peppers and a generous drizzle of Mike’s Hot Honey.
Moving next to Meatballs, the combination of Pork and Beef with almost no binder sandwiched between fresh-baked Garlic Buns, several staff predictably gravitated to Metro’s Old New York given its classic composition, and the “Triple Play” beneath a mountain of Sausage stood no chance as crispy rectangular Slices were quickly devoured.
Not about to pass by 86th Street, the cold-fermented Sicilian remaining defiantly light despite its thickness even after traveling ten miles, a tray of Chicken Parmigiana allowed those who were inexplicably “tired” of Pizza to indulge in a simple but enjoyable Italian-American classic.
N/A: Making it blog policy to not ‘rate’ places based on catering alone there is a reason John and Sam have been successfully serving Las Vegas for so long, a good part of it skill and doing things the right way, but also by focusing on the customer to deliver on their promises no matter how big or small the budget.
RECOMMENDED: 86th Street Square Pie, Meatball Sliders, Zamboni, Old New York, Chopped Salad.
AVOID: N/A.
TIP: Catering Menu Available here – www.metropizza.com/catering/ and contact metro_catering@embarqmail.com or 702-256-3719 to order.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
A part of Las Vegas for over three years, former Estiatorio Milos employee Nikos Georgousis and Girair ‘Jerry’ Goumroian of Henderson’s The Great Greek all-but rescuing the plaza on Rainbow at Tropicana in early 2017, it was amidst COVID-19 precautions that catering was ordered on Wednesday, and just as prior the experience was across-the-board exemplary.
Nothing less than an Off-Strip sensation since opening its doors, and since spawning an up-scale spinoff in Miami with Celebrity Chef Michael Mina, guests may currently opt for dine-in or to-go, Meraki’s servings always more than generous and prices so affordable that one sometimes wonders how the Restaurant is even turning a profit.
Defined as “doing something with soul, creativity and love,” a spirit embodied by courteous employees taking all necessary precautions, it was slightly after 11:30am that Jerry arrived with several easy-stacking boxes containing temperature-control trays, this simple extra step guaranteeing Food is indistinguishable from that served inside the Restaurant in terms of quality.
Serving a diverse crowd on this occasion, but doing so with an impressive spread of Proteins, Produce and imported Ingredients, Hummus remains a highlight in terms of taste and texture while Keftedakia, or Greek-style Meatballs earned praise for bold flavors and a smooth grind with slight char accentuating the Herbs and Ouzo.
Asking for Feta and Dressing on the side of Meraki’s Greek Salad, both Olives and Yellow Peppers predictably devoured fast by staff, Greek Rice also received high praise for its fluffiness and flavor while the Gyro kit allowed ample customization of the Beef and Lamb Meat or Chicken with Tomatoes, Lettuce, Onion and tangy Tzatziki made with “authentic” Greek Yogurt.
Happy to find no shortage of Pita, soft and warm rounds gratuitously slathered with dueling Spreads, Vegetarians were further treated to Fried Potatoes as well as crisp and oilless Falafel lightly perfumed by Spices before diners delved into a trio of Desserts, Mama’s Rice Pudding winning over several Hispanics familiar with Arroz Con Leche while still-warm Galaktoboureko featuring Citrus Semolina Custard amidst Phyllo Dough remains arguably the best thing tasted yet in 2020, even better than Meraki’s city-best Baklava.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Meraki Greek Grill offers budget-friendly, fresh and well-crafted Fare with impeccable customer service, Girair and his team’s attention to detail making Meraki Las Vegas’ premier off-Strip spot for Mediterranean cuisine for the last three years.
TIP: Open 11-9 Tuesday through Saturday and until 8pm on Sunday. Full menu for on-site dining, takeout and catering accurate per the website. Follow on Social Media @merakigreeklv for specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Always happy to #supportlocal with an office favorite, CRAFTkitchen once again catered the office on Monday, Chef Blinn predictably arriving early with all the necessary items and this time presenting attendees with a modified “Breakfast for Lunch” for the third time.
Recently taking on Mexican and Asian themes, but this time squarely in the Henderson hot-spot’s wheelhouse, it was almost entirely from CRAFTkitchen’s current menu that eight items were presented, savories starting with crispy Tortilla Chips topped in housemade Hatch Chile Verde, Beans and Cheese while Cobb Salad slightly deviated from the theme but still proved a big hit amongst those who specifically requested it.
Always well-portioned and fair-priced, a group of twenty-five getting their fill with plenty of leftovers packed to-go, it was alongside these that guests enjoyed two styles of Fried Chicken, Buttermilk given a kick from Jalapeno Syrup joined by Korean-Fried Strips, each with their own fluffy Waffles.
Not about to forget CRAFTkitchen’s Short Rib Hash, a signature since the Restaurant opened five years ago, those seeking sweet instead of heat were left to choose from three options, Milk Chocolate Brownies making their first appearance since 2016 while Chocolate Chip Caramel Cookies and Vanilla Bean Cheesecake each rival an in the 702.
N/A: Making it blog policy to not ‘rate’ places based on catering alone CRAFTkitchen has always gone the extra mile to assure off-site dining is every bit as delicious as inside the Restaurant on South Eastern, and although it is fun to get creative sometimes this Breakfast-for-Lunch sampling was a generous reminder of what has made Jaret and Tami’s place great from day one.
TIP: See the website for sample catering items, Family Meals and current menu, or contact the Restaurant directly with a budget and let them do what they do best.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Chinese Chicken Salad – Cabbage, Carrots, Water Chestnuts, Green Onions, Basil, Sesame Seeds, Peanuts, Cilantro, Crispy Wontons, Ginger Sesame Dressing
Pan Roasted Salmon Salad – Ora King Salmon, Romaine Lettuce, Avocado, Mango, Cucumber, Bell Pepper, Red Onion, Cilantro, Basil, Pine Nuts, Lemon Vinaigrette
King Kong Sundae – 24 Scoops of Ice Cream, Dark Chocolate, Caramel, Strawberry, Whipped Cream, Banana, Marshmallow, Chocolate Chip Cookie, Donut, Red Velvet Cupcake, White Chocolate Strawberry Curls, Gummy Bears, Reese’s Pieces, Oreo Cookies, Graham Cracker, Waffle Cone, Unicorn Pop, Candy Necklace, Gummy Cherries
Born out of Las Vegas and now a global enterprise built on gigantic bubbling Goblets, fun Food and celebrity-spotting, it would be impossible to say Sugar Factory is not one of the most successful concepts to ever spawn from Sin City, owner Charissa Davidovici somehow managing to turn $30 Lollipops into high-fashion frequently spotlighted in Social Media feeds of everyone from Drake and Nick Cannon to a disproportionate number of Jenners and Kardashians.
Originally launched in 2010 where HeXx now resides, a second location at Town Square also opened and shuttered in the interim, Sugar Factory American Brasserie now resides at Fashion Show Mall, a visit on Saturday night showing staff and ownership taking COVID-19 quite serious from queuing to temperature checks and plenty of PPE.
Still an eye-catching space despite acrylic dividers, separate entrance and exit creating good flow through a room currently operating at half-capacity, it was seated next to a disco-ball duck that four guests were greeted by a hard-working masked Waitress, all while a mix of pop and rap played overhead at about eighty decibels.
Without doubt a grand spectacle, the sweet theme dominating a generally “American” bill of Fare, it was after some Q&A that dinner started with Cocktails, three boozy and one virgin all poured tableside with a smoke-show of Dry Ice eventually yielding Fruit-forward flavors that likely won’t amuse purists but work perfectly well in terms of Sugar Factory’s target audience.
Making a low ceilinged first-floor look much bigger by way of crystal chandeliers and a lot of mirrors, the glass doors looking out towards Wynn and an open patio enough to keep the inside feeling secluded yet still accessible, it was after perhaps twenty minutes that savory round-one arrived, these first four plates featuring two fresh Salads including one topped with Ora King Salmon and dueling kid-friendly platters including a sampler of Wings, Fingers and Onion Rings plus Sliders that have improved a great deal since last visit despite their admittedly ridiculous Rainbow Buns.
Particularly amused by the platter’s Mac & Cheese Pops, while “Chinese Chicken Salad” proves every bit on par with Wolfgang Puck’s famous version at Chinois, it was at this point that lights dimmed for the first of six times, a nearby birthday receiving the $99 King Kong Sundae topped in a dazzling sparkler while this writer and crew sipped three “Insane Milkshakes” including the Caramel Sugar Daddy placing a wedge of Cheesecake on top of the Chocolate and Graham Cracker-coated mug filled with flavors similar to its namesake Candy and a texture similar to Cannoli filling.
Taking time with the Milkshakes, though no amount of effort will completely avoid sticky hands, both “Campfire S’mores” and “Cookie Monster Make a Wish” up the ante on good Ice Cream by way of bakery-fresh accoutrements, the blue-frosted Donut and Cupcake performing better than necessary while a Brownie at the base of stacked Graham Crackers, Marshmallows and Hershey’s was rich enough to be served as Dessert by itself.
Onward to Entrees, “The Big Cheesy” putting a thick patty of Grass Fed Angus cooked medium-rare beneath crispy Bacon, house BBQ Sauce and a big scoop of Mac n’ Cheese, suffice it to say that Fettuccine Alfredo exceeded expectations while Chicken and Waffles has improved tremendously since 2017 – to the point where price, portion and flavor all outperform HeXx as well as Yardbird.
Going all-in during a year full of challenges, and happy to see guests of all-ages smiling inside a Restaurant that predates #instagram for Food doubling as a photo-op, it was 7:00pm when lights dimmed for the night’s fireworks finale, the impossibility of four guests consuming 24 Scoops of Ice Cream obvious though that certainly does not mean it wasn’t fun trying.
FOUR AND A HALF STARS: Judged for what it is, a celebratory spectacle that has never pretended to be a “serious” Restaurant, Sugar Factory currently hits all the marks for experience and customer safety while Ingredients such as Ora King Salmon and USDA Prime Beef suggest ownership actually cares about the Food, even when the plating is clearly built for Social Media.
RECOMMENDED: Lollipop Passion Goblet, Mac & Cheese Pops, The Big Cheesy, Chinese Chicken Salad, Chicken and Waffles, Caramel Sugar Daddy Cheesecake Shake, Campfire S’mores Insane Milkshake.
AVOID: Aside from “Strip-pricing” that makes Sugar Factory an indisputable splurge, the only complaint on this night was the Bubblegum Ice Cream hidden amidst the Sundae. To say the least it does not play well with Chocolate.
TIP: Reservations are highly recommended to avoid a wait during peak times, and masks as well as temperature checks are required for entry. Follow @thesugarfactory on Social.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Slinging cubed Tuna from Suite G of 6870 Spring Mountain Road since late 2016 Paina Café comes to Las Vegas from Honolulu, the combination of low prices, an ability to customize and #instagram “influencers” finding the space surprisingly popular despite its inconspicuous location.
Self described as “Home of the Original Poke Bowl,” a dubious claim that instead sees the concept operate like Yogurtland with a variety of bases and toppings, guests will find Paina Café tucked amidst Nail Salons and Greenland Supermarket with current hours from 11am until six o’clock or later daily.
Also serving Sandwiches, Salads and sweets, the latter constituting the vast majority of marketing photos across social media, it was from a friend that six of Paina’s signature Mochi Donuts were delivered Saturday at noon, their appearance admittedly eye-catching and $1.99 each cost on par with other artisan Doughnutteries in the Valley.
Originally popularized in Japan, Mister Donut’s well-known “pon de ring” later catching on in Hawaii before reaching America’s mainland, Mochi Donuts are made from Tapioca Flour and are naturally free of Gluten, their texture often described as bouncy or light, though those at Paina Café trend a bit closer to “sticky.”
Featuring six flavors daily, most a simple variation in Glaze, it is with a light tug that individual orbs separate, Taro undeniably the best in terms of texture though the flavor is mostly like that of Krispy Kreme while Candy Corn Passion Orange’s bright Citrus fares far better than cloying Melon or decidedly artificial Strawberry.
TWO AND A HALF STARS: Named after the Hawaiian word for “gathering,” an odd thought in the era of COVID-19, Paina Café’s marketing would suggest the Poke Bowls are a distant second to Donuts in terms of focus and that being the case the only thing novel about their Mochi Rings is the shape and texture.
Margherita Pizza – Chris Bianco’s Tomatoes, Fresh Mozzarella Cheese, Local Basil
Pepperoni Pizza – Chris Bianco’s Tomatoes, Mozzarella Cheese, Pepperoni
Housemade Bombolini – Cinnamon-Sugar, Nutella
New York Brulee Cheesecake
With Restaurants around the World cautiously serving diners amidst the pandemic Locale Italian Kitchen has continued to support Las Vegas since the earliest days of SARS-CoV-2, and with Chef Marc Marrone now steering Andy Hooper’s spot at Mountain’s Edge the Food has only continued to improve each day.
Nothing short of a destination in the far-Southwest, an area long in need of culinary enlightenment, Phase Two of Nevada’s reopening sees Locale offering dine-in and take-away from Monday through Sunday, the menu evolving daily and now “closer to the Restaurant’s original vision” according to those involved from the beginning.
Already delivered to the office four times under Chef Marrone’s tenure, both events and Fourth of July takeout exceeding expectations, Wednesday’s delivery came from Marc himself consisting of twelve items, an abundance able to feed twenty-five at bargain prices considering both Ingredients and portions.
Professionally packed and temperature appropriate, a mix of regional Italian plates and Chef Marrone’s family recipes, nearly a decade at Tao/Lavo further contributing finesse, lunch began with a dialed-up Caprese Salad benefited by Onions and imported Olives while Housemade Garlic Bread delighted many alongside two Pizzas including a classic Margherita on leavened Crust plus one with Pepperoni.
Lightening things up with Citrus-soaked Broccolini, plus U8 Shrimp bathing in Garlic and Wine atop Escarole, additional Secondi consisted of Sin City’s most robustly flavored Meatballs, the thick bed of Fontina Cheese Polenta and Sauce with some Heat building a true “Secondi” out of something usually offered as a Side Dish.
Adding a trio of Pastas, Rigatoni alla Grappa with Spring Peas and Sundried Tomatoes riffing on Vodka Sauce with impressive results, fans of Gnocchi need look no further than Locale for the lightest Potato Dumplings in Las Vegas, their buoyancy a brilliant foil to slowly-simmered Tomatoes and Pork Ragu while Seafood ‘Fra Diavola’ brought complex heat to fresh Shellfish and Di Napoli Tomatoes.
Doubling down on Dessert, Bombolini with the lightness of Malasada as delicious on their own as when dipped in Nutella, cheerleaders of Cheesecake need to make their way to Locale as soon as possible for a version that eats smooth yet slightly crumbly, dubbed “New York Brulee” but almost Basque in flavor.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Locale Italian Kitchen continues to serve excellent Food made from local Ingredients at a price point that is more than generous, and under the leadership of Marc Marrone the Food only seems to be getting better with each subsequent order.
RECOMMENDED: Rigatoni alla Grappa, Sunday Sauce Gnocchi, Giant Prawn Scampi, Anita’s Meatballs, Seafood ‘Fra Diavola,’ New York Brulee Cheesecake.
AVOID: N/A.
TIP: Follow @localelv on Social Media for hours, updates menu and specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Avocado Frittata – Tomatillo Sauce, Red Onions, Cilantro, Green Chiles, Jack Cheese
I need a Hero Sandwich – Turkey, Ham, Salami, Lettuce, Tomato, Onion, Pickles, Mayo, Mustard, Olive Oil, Balsamic Redux, Oregano, Salt, Pepper, Hoagie Roll
Hen House Sandwich – Fried Chicken, Lettuce, Tomato, House Pickles, Special Sauce, Toasted Bun
LJ3 Sliders – Special Sauce, American Cheese, House Pickles
Having previously discussed Johnny C’s Diner here, plus seven faultless catering gigs since, it was a pleasure to call on Chef Church and his team for another #supportlocal Lunch on Monday, Sous Chef Sam Brooks arriving exactly on time with a bounty of items carefully packed and temperature appropriate.
All-in approximately $20 per diner, a cost more than warranted by quality Produce and portions that guaranteed several staff members also went home with dinner, it was from a mix of new and previously tasted Plates that lunch was constructed, Johnny’s Seasonal Market Salad now featuring Beets and Pomegranate atop mixed Greens, garlicky Boursin and handmade Croutons.
Modifying a menu item next, the Avocado Omelet reimagined as a Frittata that unfortunately lacked enough visual appeal to entice diners, it was instead onto plates that staff piled Johnny C’s buttery Potato Chips and a Hero Sandwich that achieves impeccable balance despite over a dozen Ingredients.
Again including containers of housemade Pickles, delicious on their own and better atop “LJ3 Sliders” matching Beef griddled medium to Cheese and Special Sauce, those seeking Sin City’s best Fried Chicken Sandwich definitely need to compare Johnny C’s and Carson Kitchen side-by-side, though in this situation most employees were instead found giving the “Hen House” a thumbs up in comparison to Chick-fil-A or Popeye’s.
Not forgetting a few sweets, Chef Church’s Donut Holes light and sweet with both Blueberry Compote or airy Cream Cheese, anyone familiar with classic Diners across America will know better than to leave without a slice of made-from-scratch Pie that this month features plenty of good Butter, Cinnamon and Apples.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Johnny C’s combination of products and talent is nothing short of remarkable while the price-point is an undeniable bargain for quality Cuisine capable of pleasing a wide range of palates.
RECOMMENDED: Hen House Sandwich, Hero Sandwich, LJ3 Sliders, Apple Pie.
AVOID: Served as separate pieces the Frittata, Salsa and Avocados were not connected by staff and thus all but the sliced Avocado went to waste.
TIP: Now open Monday through Sunday: 7:00am until 3:00pm for Take-Out and Dine-In. Follow @johnnycsdiiner on Social Media for events as well as specials. Call 702-263-0146 for reservations (encouraged) and use convenient online ordering or Chownow for take-out.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Continuing to expand with new locations coming soon, it was Monday morning that Pinkbox Doughnuts at Fort Apache and Tropicana was found gleaming, clever signage and a giant pink Pooh joining shelves lined by more than fifty styles of fried Dough.
Open amidst pandemic precautions, all staff donning PPE and practicing social distancing during difficult times, it is with warm greetings from friendly staff that guests are welcomed on entry, recently raised prices sweetened through cheaper-by-the-dozen discounts that apply regardless of whether one chooses OG Classics, Good Fellas, Show Offs or Fancy Pancy.
Occupying 9435 West Tropicana Avenue inside Crossroads Plaza Shopping Center, and open 24-hours with fresh bakes replenishing supply as necessary, it was with items carefully boxed by staff that twelve varieties were transported three miles to work, Halloween themes currently joining Roberto Armanino’s classics plus new ideas added at least monthly.
Often beginning with a Fritter, Piinkbox’s Apple Las Vegas’ perennial best, it was instead two new options that garnered attention this time, “Chocolate Banana Fo Fanna” good despite lacking somewhat in the Fruit department while a Vegan Cherry version was crisp and oilless with sweet compote finding its foil in plenty of Cinnamon.
Turning next to Holiday specials, both BOOO and the masked “Be Well” featuring a fluffy Yeast pocket around airy Cocoa Cream, “Frankie Bar” was unfortunately compromised by “Strawberry Whip” that tastes exceedingly artificial, though the Longjohn’s festive decoration is commendable.
Happy to split June’s Doughnut of the Month with another staff member, “Hella Tella” plenty rich despite visibly lacking the promised Nutella “Filling,” Pinkbox’s Samoan remains one of the shop’s very best in terms of taste as well as texture while “The Vampire” gussies up an “OG” Glazed Ring into something more photogenic.
Never forgetting Pinkbox’s reference-standard Buttermilk Bar, Glaze added before completely cool to create a pudding-soft top, “Salty Blonde” may have now taken the crown as Sin City’s best Old Fashioned while the “Eyeball” Doughcro and whimsical Purple People Eater each carried a whole lot of Frosting but nevertheless showed a mastery of craft and creativity.
FIVE STARS: With nearly eight years serving Las Vegas, PinkBox Doughnuts never stops creating, and dollar for dollar both classics and novelties remain a bargain by comparison to other “best” Doughnuts across the Nation.
RECOMMENDED: Da Vegan “Cherry” Fritter, The Big Samoan, Buttermilk Bar, Salty Blonde, CroDough.
AVOID: Frankie Bar.
TIP: Open 24/7, 10% off six and 20% discount on a dozen.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Chicken Salad Sandwich on Egg Bagel, Pickle, Coleslaw
Corned Beef Sandwich on Rye Bread, Pickle, Potato Salad
Lox Sandwich on Egg Bagel, Pickle, Potato Salad
Roast Beef N Cheese Sandwich on Sourdough, Pickle, Potato Salad
Egg Salad Sandwich on Sourdough, Pickle, Coleslaw
Bacon Egg and Cheddar on Cheddar Bagel
French Toast Bagel
Bialy
Sesame Seed Bagel
Cream Cheese
Black & White Cookie
Approaching their three-year anniversary in the Smith’s plaza at the corner of Rancho and Charleston, a prior Bagel shop taken over by the Montesano’s family and rebranded, it was on Saturday that lunch was ordered from New York Bagel N Bakery for a party of six.
Last visited in December 2018, both location and ownership’s thoughtless approach to self-promotion dissuading more frequent support, it was just prior to 11:15am that three bags were found ready from staff donning both gloves and masks.
Happy to see both Steve and his sister doing well, a handful of guests eating on-site while additional orders awaited pick-up or delivery via UberEats and GrubHub, it was twenty minutes later that seven Sandwiches were liberated from Sysco Styrofoam, warm Pastrami on Wheat lacking some of the smoke recalled from last time while Corned Beef was herbaceous, lean and moist on Rye.
Catering to a variety of tastes, Chicken Salad piled thick on an Egg Bagel performing well thanks to plenty of Salt, Pepper and Celery, fans of Lox should definitely consider Smoked Salmon served beneath Cream Cheese and Capers, though Egg Salad seemed under-seasoned and mostly tasted of Mayonnaise.
Next tasting NYBNB’s Cheddar, medium-thick slices on flavorful Roast Beef as well as Bacon and Eggs decent enough, it was actually the melted bits atop a Bagel that proved most noteworthy, though this was probably to be expected since Egg, Sesame and a Bialy also were also enjoyable thanks to a good skin and plenty of chew.
Saving the sweet stuff, Italian Cookies sold by the pound always available but lacking Tricolor or ‘Rainbow’ on this day, lunch finished with Cinnamon-Sugar shellacked rings spread with Cream Cheese followed by a truly world-class Black & White Cookie featuring a Cake base and tangy Vanilla versus Cocoa-rich Frosting.
THREE AND A HALF STARS: Done no favors by their location and not especially professional as relates to marketing, New York Bagel N Bakery remains a place worth seeking out for those looking for Las Vegas’ best Italian Pastries and Bagels, though it is probably best to leave expectations at the door when it comes to their Deli Meats.
RECOMMENDED: Chicken Salad, Lox Sandwich, French Toast Bagel, Cheddar Bagel, Black & White Cookie
AVOID: Egg Salad, Pastrami, Coleslaw
TIP: Follow along on Facebook or Instagram @newyorkbagelnbakery for specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Thai – Isaan Sausage, Green Papaya Slaw, Kewpie Mayo, Red Onion, Crispy Potatoes, Peanuts
Chocolate Peanut Butter Pudding
Sugar Cookies – Raspberry Curd
Debuted October 2nd out of Every Grain, To Be Frank seeks to capitalize on the increasingly common idea of “ghost kitchens,” and like many businesses making their way in the era of COVID-19 their shared space seeks to minimize overhead costs while providing diners with familiar Food served safely at a fair price.
Headed by the mother and son team of Robin and Jordan Camacho, their Sound Food Group recently detailing several upcoming plans in the city of Las Vegas, it is via delivery and contactless pickup that guests are invited to order one of eleven signature Dogs or Sausages Monday through Saturday beginning at 5:00pm.
Tabbing Trevor Garrett as Executive Chef, his training and Jordan’s travels the inspiration behind Hot Dogs featuring Nueske’s Pork on locally made Lobster Rolls, it is via direct online ordering or all the familiar Apps that options are perused, everything from the “Classic” to Chorizo emanating out of Northern Nevada attesting to careful souring and the utmost respect for products.
Not afraid to cast a wide net, though not exactly a “something for everyone” spot as Vegans, Vegetarians or those eschewing Pork are limited to only Desserts and a handful of Sides, it is within one bite that attuned eaters will appreciate the Encased Meat’s quality, its snap evident whether naked or entirely hidden save for ends hanging off either side of the toasty buttered Bun.
Starting first with Franks, housemade Sauerkraut and a Mustard-based Condiment called Goldenaise topping To Be Frank’s eponymous item, ideas range from the Pacific Northwest’s herbaceous Cream Cheese to a modified “Sonora Dog,” unwrapped and not fried but featuring Onions, Green Chili Sauce, Pico de Gallo and Pinto Beans.
Next treating the classic Chili Dog to Texas style Chili and Cheddar, then going international by way of funky Kimchi and Soy, fans of Banh Mi can get their fix via Pork Pate and Cilantro while a Philly “wit” piles on Sauteed Peppers and Onions plus housemade Wiz.
Not about to overlook $10 Sausages, aforementioned Chorizo channeling Northern Spain with Espelette Pepper balanced by sweetened Dijon, fans of Mediterranean flavors will find plenty in aromatic Loukaniko Sausage topped in Feta and Olives while To Be Frank’s star may just be the texturally compelling “Thai” placing Papaya Salad and Peanuts atop excellent Isaan Sausage.
Familiar but far from boring, Slaw without much Mayo likely To Be Frank’s most basic item, Fried Potato Salad is a total game changer with crispy bits of Bacon harkening “loaded” Skins while Desserts including creamy Peanut Pudding and Short Bread slighted as “Sugar Cookies” are also delicious, the latter particularly as dunked in tangy Raspberry Curd.
FOUR AND A HALF STARS: During a time when making the most of a difficult situation has become an art form To Be Frank takes no shortcuts, everything from locally made Buns to artisan Condiments thoughtfully prepared with top-quality Encased Meats to create a menu that is as creative as it is comforting,
Cobb Salad – Chopped Romaine Lettuce, Organic Grilled Chicken, Avocado, Boiled Egg, Applewood Smoked Bacon, Grape Tomatoes (House Potato Chips, CK Ranch Dressing, Point Reyes Blue Cheese on the side)
Spanish Rice
Elotes Dip, Lime Tortilla Chips
Cotija, Cilantro, Lime, Sour Cream, Guacamole, Pico de Gallo
Corn Tortillas
Chicken Tinga
Pork Carnitas Tacos
Spiced Potatoes
Churro Waffles, Cajeta
Rice Pudding
Mexican Wedding Cookies
Always happy to #supportlocal with an office favorite, CRAFTkitchen once again catered lunch on Wednesday, Chef Blinn predictably arriving early with all the necessary items and this time presenting attendees with a Latin-themed meal featuring both classics and novelties.
By no means a “Mexican” Restaurant, but nonetheless offering Meats such as Carnitas and Chorizo daily as part of Omelets, Bennys and more, it was around 11:20am that Jaret arrived porting several trays and bowls all maintained at appropriate temperatures, a build-your-own Taco bar particularly impressive thanks to condiments including housemade Guacamole, Lime Tortilla Chips, Pico de Gallo and Salsa.
Always well-portioned and fair-priced, a group of twenty-five getting their fill with plenty of leftovers packed to-go, it was beginning with aforementioned Tacos that several Hispanic employees praised both Tinga-style Chicken and slowly simmered Pork, the light acidity of each pairing nicely with mashed Avocados bright with Garlic plus julienned Radish, diced Onions and more.
Adding extra Guacamole this time, and skipping Flour Tortillas in favor of twice as many Corn, Elote Dip has finally earned its place amongst dishes employees request by name, all the flavors of Street Corn delivered amidst the texture of Korean Corn Cheese while CRAFTkitchen’s Seasoned Rice and crispy Potatoes also performed admirably.
Not about to forget Dessert, a platter of Mexican Wedding Cookies plus two trays of Churro Waffles receiving universal praise, it was as an added bonus that Rice Pudding arrived extra thick and creamy, Raisins a bit polarizing but in reality perfect as some diners were able to double up while others avoided them with ease.
N/A: Making it blog policy to not ‘rate’ places based on catering alone CRAFTkitchen has always gone the extra mile to assure off-site dining is every bit as delicious as inside the Restaurant on South Eastern, and in the era post-COVID 19 it will be that same dedication which draws guests back, reminding everyone of what made Jaret and Tami’s place great to begin with.
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 sixteen gooey slices of Pecan Pies soon to follow.
Texas through and through, the aformentioned 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, it was tapping Big B’s #secretmenu that the BBQ Brisket Burger was tasted, a never-frozen Beef Patty holding up well to Cheddar, Fatty Brisket and Onion Rings inside a Buttered and toasted Bun.
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.
Last visited in April of 2019, circumstances surrounding Pawan Pinisetti’s departure suggesting The Strat no longer valued principles established following Blake Sartini’s purchase, it was in celebration of a very special woman that reservations were made for October 10th, new Executive Chef Chad Castanino creating a three-course feast of all her favorites.
Still flying high amidst COVID-19 precautions, masked staff and half the number of tables creating an atmosphere that immediately feels more luxurious than nights with 500+ covers, it is after traveling 106 stories above ground level that guests are welcomed warmly, a four-top next to the window offering panoramic views of Sin City from Henderson to a western mountain sunset.
Soon launching a new menu, Golden Entertainment Corporate Executive Chef Brad Manchester having recruited Chef Castanino based on a working relationship established during their tenure at Hard Rock Hotel and Casino, it was under the direction of a server known from 35 Steaks + Martinis that drinks were poured, Tequila for the lady, Coca Cola for her son and a fruity sipper called Honey Bumble Bee for this writer.
Recently adding some neon to it’s interior walls, Chef Chad visibly working the line of a small kitchen at the center of Top of the World’s rotating room, dinner began with an Amuse and Bread Basket, the former balancing roasted Duck Liver atop a perfectly seared Scallop and toasted Bread with Cherries and old Balsamic.
Focused on items for the birthday girl, a three-tiered Shellfish Tower presenting twelve Jumbo Shrimp, Crab Claws, Legs and nicely seasoned Lobster, Top of the World’s Caprese succeeds in its simplicity, soft lumps of soft Cheese layered between Tomatoes and Fresh Basil lightly brushed with Vinegar.
Still sourcing great Ingredients, Creekstone Farms providing 42-ounces of USDA Prime Porterhouse cooked Medium Rare, Glacier 51 Chilean Seabass is also well utilized alongside piquant Sauce while Brussels Sprouts, Potatoes and Caramelized Creamed Corn all act as upgrades on the “usual” Steakhouse sides.
Skipping Chocolate Cake or Baked Alaska this time, and instead commissioning a special Cake through The Strat’s on-site bakery, it was with Espresso in hand that Happy Birthday was sung before enjoying a Raspberry-studded slice and then heading upstairs for windy photos on the open balcony.
FOUR AND A HALF STARS: At this point best seen as ‘in transition,’ a new Chef and half the tables creating an opportunity to debut fresh ideas, Top of the World remains Las Vegas most impressive view with Food and service befitting the price point.
Seasonal Fruit – Blackberries, Strawberries, Grapes
Opened in July 2019 with a promise of single origin Beans and extraordinary service The Coffee Class has seemingly found its second gear, record numbers on weekdays plus a socially-distanced “full house” on weekends 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 assisting staff and greeting customers, it is in consultation with Chef Beth Ryan-Small that the cozy yet upscale café adapted to COVID-19, online ordering and outdoor seating combined with touch-free delivery to specially designated parking spaces.
Unchanged in terms of decoration, a limited number of indoor seats now complimented by The Coffee Class’ covered patio, it was at 11:00am that the space was found buzzing with activity, masked-staff effectively assisting everyone from families to bicyclists plus a six-top of twenty-somethings.
Ordered as take out, a dozen items from Chef Ryan-Small driven twenty-five minutes west to feed a party of six, Brunch began with Seasonal Fruit and Biscuits, the latter laminated and flaky whether Buttermilk or off-menu Pumpkin and made even better by Strawberry Balsamic Jam or Orange Blossom Butter.
Next steering savory, dueling Toasts most noteworthy for Egg Salad that uses a pinch of Dijon to accent Heirloom Tomatoes and Pickled Red Onions, smoked Salmon will most certainly satisfy the Bagel and Lox crowd while individually-portioned Quiche features a sturdy Crust currently surrounding Tomatoes, Artichokes and Spinach suspended in a creamy Egg matrix.
Switching back to sweet, the better of seasonal Pop Tarts a toss-up between Cherry and Pumpkin that one would never guess is both vegan and Gluten-free, suffice it to say that Beth’s Salty Butterscotch Chocolate Chip Cookie remains a standard-bearer while the Banana Walnut Croissant is good but texturally a step behind Las Vegas’ best French Bakeries.
Not about to forget The Coffee Class’ French Toast, nor a large Cold Brew to wash it all down, it seems hard to believe that the dish has only gotten better, yet between soft Citrus notes and browned Cinnamon Streusel the Bread soaked in Crème Brulee Custard has gone from destination-worthy to arguably the best in Sin City.
FOUR AND A HALF STARS: Quickly adapting to a “new normal,” The Coffee Class pairs well-sourced Beans with a menu from Chef Beth Ryan-Small for one of the area’s best under-the-radar experiences, though thankfully that idiom appears far less applicable recently.
Born in Humboldt County California, there is a decent chance Food Network fans first heard about Humboldt Sweets on Guy Fieri’s Diners, Drive-ins and Dives, but since late-2019 the Bakery owned by Tammy and Tony Pichulo has called Henderson home after re-opening its doors inside Coronado Canyons Center at the corner of Green Valley and Horizon Ridge Parkway.
Family-owned and operated, Tammy responsible for the recipes with daughter Hannah frequently offering a helping hand, it is amidst COVID-19 restrictions that Humboldt Sweets currently operates from 8:00am until 3:00pm Friday through Sunday, though early arrival is recommended as more popular items tend to sell out quickly.
Already baking well before sunrise, better-than-average Ingredients and plus-size portions commanding prices that run a bit higher than other like-concepts, small batches combine with classic technique to yield several-dozen choices that change daily, though the now-famous Caramel Pecan Cinnamon Roll is universally present and worth every cent/calorie thanks to soft spirals sopping with Butter beneath housemade Caramel and toasted Nuts.
Relocated to the Las Vegas suburb as it is Tony’s home town, and making quick fans of locals with everything from Quiche to Candy, additional seasonal treats include rustic Cheesecake Squares topped in cooked Fruit as well as a texturally masterful Peanut Butter Bar with Ganache sandwiching Mousse topped in Peanuts plus Whipped Cream.
Not a place to count calories, Humboldt’s Scones anything but the dry British version and on this day rife with Raspberries, fans of Bread Pudding should be lining up when the $6.50 rounds are offered moist but cakelike – and speaking of Cake, do not pass on what may just be the Valley’s best Carrot version thanks to bold spices and plenty of Walnuts beneath a thin layer of sweet yet tangy Cream Cheese.
FOUR AND A HALF STARS: Currently operating as take-out only, and just three days a week, folks in Las Vegas proper will need to make a special effort to visit Humboldt Sweets, though based on these six items the time, cost and calories are justified with high hopes that additional hours will become available as the governor continues to roll back restrictions.
