Having previously discussed Johnny C’s Diner here, plus six faultless catering gigs since, it was a pleasure to call on Chef Church and his team for another #supportlocal Lunch on Wednesday, Sous Chef Sam Brooks and a colleague arriving exactly on time with a bounty of items carefully packed and temperature appropriate.
All-in approximately $18 per diner, a last minute adjustment necessitated by speaker scheduling easily overcome by Chef Church, it was a mix of older and new items from Johnny C’s “Phase Two” menu that the meal focused on Breakfast, “Signature Mash Browns” an immediate staff favorite that are both crisp and creamy with plenty of seasoning.
No Salad this time, additional savories instead including Chicken Fried Steak and fluffy Buttermilk Biscuits ready to be slathered in peppered Gravy, fans of Scrambled Eggs will discover Johnny C’s to be folded with cream with bold buttery notes while the Breakfast “Sam”wich sees Bacon and Sausage brightened by Hot Sauce amidst Fried Egg, Tomatoes and Cheese.
Speaking of Bacon, lengthy pieces of Pork adherent to elongated Flapjacks awaiting Butter plus Syrup, “Dessert” consisted of Bread dipped in Batter and caramelized with sides of Vanilla Whipped Cream and housemade Blueberry Compote ready to be added in as small or large a portion as desired.
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.
TIP: Currently open Monday through Sunday: 8:00am 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.
Arguably Las Vegas’ hardest working Chef, particularly since the onset of COVID-19, it was just one week after another outstanding lunch from Graffiti Bao that Marc Marrone’s Gemma Gemma’s Square Pies were ordered, and once again a combination of passion, precision and Ingredient quality was on display from beginning to end.
Officially launched August 6th, online ordering now offered Monday through Saturday for pick-up or delivery from 7355 South Buffalo Drive, Gemma Gemma’s is a tribute to Marrone’s late-grandmother Anita Gemma Marrone while the cartoon Pizzaiolo on each box pays homage to Marc’s father, with whom he grew up making Pizzas as a child.
Citing Gemma Gemma as the person who inspired his culinary career, it is at a price-point similar to that of Graffiti Bao that Marrone has built a menu of Pies, Sandwiches, Salads and Appetizers, everything including Bread made in-house just as it is under Marrone’s leadership at Egg Sammie.
Kicking things off with 6” “Signature Pies,” each built atop 72-hour fermented Dough that eats light with a crispy edge not unlike Detroit-style, Gemma Gemma’s current menu features four varieties customizable to guest preferences, the Vodka Sauce beneath crisp Pepperoni while The Ol’ Sausage and Bianco each balance a hefty allotment of Toppings such that every bite is different while diverse flavors work in harmony.
Also catering a great Chop Salad, spicy Pork and cubes of Cheese dotting fresh Veggies, Garlic Parm Wings come large and meaty like those from Graffiti Bao while $8 Italian “Torpedos” topped with either Beef or Pork are succulent and well-seasoned amidst their accoutrements on fluffy Hoagie Rolls amicable to soaking up all the Juices.
Mixing and matching with staff-favorite Crab Fried Rice, plus oilless Spring Rolls from Graffiti Bao, an off-menu special Sandwich featuring Charcuterie, Peppers and Calabrian Mayo received near-universal praise from those who snagged a piece while others saved stomach space for Sin City’s best Cannoli Shell filled with silky sweetened Cheese and studded with a choice of Candy.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Gemma Gemma’s Square Pies sees Chef Marc Marrone add yet another concept to his cadre, and alongside Graffiti Bao’s unparalleled customer service it will be difficult to order one without the order (at least monthly) from now on.
RECOMMENDED: Royale with Cheese Bao Buns, Sweet Sesame Beef, Crispy Chili Garlic Noodles, Braised Short Ribs, Mandarin Orange Duck, Bronx Chop Salad, Vodka Pep Pie, Bianco Pie, Cannoli.
AVOID: N/A.
TIP: See the website for current offerings and follow @graffitibao + @gemmagemmapizza + @chefmarcmarrone on social for specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Water Malone – American Dry Gin, Watermelon, Mint, Fresh Lemon, Balsamic Vin
Tangled Up In Blue – Vodka, Fresh Lemon, Blueberry Preserves, Ginger Beer
Wok Charred Edamame – Ginger Salt, Tõgarashi
Chicken & Waffle – Spiced Mornay, Mac & Cheese Waffle
Oxtail Hash – Potato, Bell Pepper, Red Wine Demi, Sunny Egg
B.E.C. – Pork Belly, Egg, White Cheddar, Herb Mayo, Arugula, Spicy Tots, Ketchup
Bourbon Fudge Brownie – Brown Butter Bacon Ice Cream
“Beery” Crumble – Mixed Berries, Chela Cream
Never content to rest on past success, locations in Salt Lake City and outside Atlanta opened amidst a global pandemic, Carson Kitchen Las Vegas launched Sunday Brunch on the final weekend of September – and damn is it delicious.
Still DTLV’s best Restaurant after six years, a team of talented women and men currently led by Chef Scott Simon cooking for 50% capacity, it is donning masks that guests are welcomed beginning at 11:00am, the waning days of Matthew Harwell’s tenure as General Manager predictably featuring faultless service with the utmost attention to guest safety.
The first time offering Brunch, something of a surprise as founder Kerry Simon once made his name with boozy midday services at Hard Rock and The Palms, it is from the mind of Cory Harwell that nine new items are offered in addition to all Carson Kitchen’s classics and seasonal innovations.
Offering socially distanced seating in the shade outside, a six-top beneath two umbrellas still reaching 90ᵒF with the sun directly overhead, it was alongside Iced Tea and paired Cocktails that dining began shortly after arrival, “The Dude Abides” riffing Jeffrey Lebowski’s famous White Russian while “Bubbles Is My Dancin’ Name” is a Fruit-forward easy-sipper that pairs beautifully to texturally-complex Oatmeal and Mascarpone-stuffed Sopaipilla French Toast each balancing spice with Sugar.
Filled to current-capacity by noon, a second round of Food and Beverage arriving after share plates were refreshed, two types of Bloody Mary see bartenders lean heavily on the kitchen for inspiration, Cory’s famous Bacon Jam turning up in a more classic version while Celery Salt lines the rim of “Beets By CK” featuring plenty of earthy notes bolstered by Gin.
Never passing on Crispy Chicken Skins, as delicious today as they have been twenty-times prior, new plates focused on Eggs include ubiquitous Avocado Toast and a Goat Cheese Frittata for those seeking something light, though more indulgent guests will likely gravitate to Spam atop Fried Green Tomatoes with Poached Eggs and Hollandaise or Shrimp and Grits that take the Southern classic to new heights via Mint, Fish Sauce and Chiles.
Happy to see Kerry’s iconic Edamame back on the menu, a large bowl circling once before settling in front of its biggest fan, both “Water Malone” and “Tangled Up In Blue” are precisely the sort of drink one might find themselves ordering seconds (or thirds) of before the alcohol adds up, which is pretty much the idea when sharing decadent Oxtail Hash or a Pork Belly Sandwich that eats less weighty than expected thanks to a soft Bun and herbaceous Spread.
Certainly not forgetting “Chicken & Waffle,” Carson Kitchen’s “Secret Sunday” blend coating the Bird atop Waffles incorporating “shhhh, it’s a secret” Mac ‘n Cheese, there is nothing secret about this writer’s love of Cory’s Bourbon Fudge Brownie with Brown Butter Bacon Ice Cream, though the seasonal “Beery” Crumble with Chela Cream, Streusel and Lemon Zest is lighter and nearly as delectable.
FIVE STARS: Innovative since opening, Carson Kitchen’s new Brunch menu sees the Restaurant having as much fun as ever, all while minding guest safety and maintaining a standard of excellence unrivaled in Downtown Las Vegas.
RECOMMENDED: The Dude Abides, Oatmeal Brûlée, Sopaipilla French Toast, Crispy Chicken Skins, Spam Benedict, Shrimp & Grits, Water Malone, Tangled Up In Blue, Chicken & Waffle, Bourbon Fudge Brownie, “Beery Crumble”
AVOID: N/A.
TIP: Brunch is offered 11:00am until 4:00pm on Sundays, in addition to the daily dine-in and take-away menu.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Naked Salad – Spinach, Lettuce, Red Peppers, Mozzarella Cheese, Tomatoes, Red Wine Vinaigrette
Pepperoni Pizza Half Sheet – Naked City Red Sauce, Mozzarella, Cup n Char Pepperoni
Guinea Pie Half Sheet – White Garlic Sauce, Spinach, Grandma’s Meatballs, Mozzarella Cheese, Ricotta Cheese
Back Home Pie Half Sheet – Red Sauce and Mozzarella mixed together, Sausage, Pepperoni, Parmesan, Roasted Garlic Crust
Buffalo 22 Half Sheet – White Sauce, Mozzarella, Cup n Char Pepperoni, House Italian Sausage, Crispy Garlic, Hot Honey, Roasted Garlic Crust
‘New Buffalo’ Three Cheese Pizza with the Works – Galbani Mozzarella, Fresh Mozzarella, Parmesan-Reggiano, Cup n Char Pepperoni, Mushroom, Sweet Peppers, Onions, Sicilian Olives, Fresh Basil
Historically the first Restaurant ever tapped to #supportlocal with lunch at the office, and reprising their catering role several times since, it was on Friday that Naked City Pizza once again put on a show with classics and novelties alike.
The seventh time bringing Christopher and Michael Palmeri’s Pizza Shop off-site, indoor dining at half of their four locations currently off-limits amidst COVID-19 restrictions, it was minutes prior to 11:30am that a pair of longtime employees arrived with ten items, easily enough Food for twice the number of guests with plenty of leftovers.
Not exactly a short distance to travel, yet 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, here with spicy bits of Poultry amidst Elbow Macaroni, Cheddar, Mozzarella and Bacon, another heaping portion of Pasta arrived with tender Potato Dumplings in a bloomy Bleu Sauce restrained by Cream, Herbs and Breadcrumbs.
Lightening the load with a big Salad and housemade Dressing, Naked City’s Ranch predictably becoming dipping Sauce for the Crust of many, fans of BBQ likely already know of Chris’ Queen City project from which Brisket was offered while another “Back Home” favorite is served by the slice beneath blended Cheese and Sauce plus Pepperoni and housemade Sausage.
Always pushing the envelope, Naked City’s Dough cooking up crispy as rounded beneath “the Works” in a ‘New Buffalo’ style Pizza, Dessert consisted of Brownies, Cookies and Cake Bites – though an argument could be made that Naked City’s Buffalo 22 Pizza works just as well thanks to Hot Honey slicking Cheese, Pepperoni, House Italian Sausage and plenty of Garlic.
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.
RECOMMENDED: Guinea Pie, Buffalo 22 Pie, ‘New Buffalo’ Three Cheese Pizza, Buffalo Chicken-Bacon Mac n’ Cheese, Gnocchi Gratin.
AVOID: N/A.
TIP: www.nakedcitylv.com/catering for large parties, and follow @ncpslv for specials such as the bargain family packs.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Braised Short Ribs – Chili Jam, Mint, Lime, Folded Bao Buns on the side
Royale with Cheese Bao Buns – Angus Beef, Cheese, Pickles, Onions, Special Sauce
BBQ Pork Bao Buns – Sweet Soy, Chilis, Shiitake Mushrooms
Kung Pao Chicken Bao Buns – Natural Chicken, Bell Pepper, Chili Sauce
Graffiti Burger – Smashed Onion Burger, Cheese, Bacon, Red Leaf Lettuce, Pickled Peppers, Special Sauce, Pickles, Martin’s Potato Bun with Seasoned Crinkle-Cut Fries
Nutella Bao Buns
Started as a counter-service concept inside T-Mobile Arena, Graffiti Bao has been making itself known to Southwest Las Vegas since September 2019, the opportunity to cater Marc Marrone’s Food in February going over so well with staff that delivery from 7355 South Buffalo Drive has been requested eight times since.
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 Bao, but not before devouring Graffiti Bao’s “Graffiti Burger” with a funky loose-packed Patty, bold Accoutrements and umami-flecked Fries, it was with nearly half the staff packing leftovers that the afternoon passed quickly while trying to decide exactly how many weeks to let pass before catering from Graffiti Bao again.
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 nine 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, Graffiti Burger.
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.
Smoked Elote Bowl – Smoked Corn off the Cob, Sour Cream, Cotija Cheese, Lime Juice, Garlic, Chiles
Queen City Pickled Onions
Macarons
Christopher and Michael Palmeri have never been known to rest on their laurels, and with COVID-19 stretching on longer than many would have ever imagined the brothers have now launched a Barbeque menu sold out of their Paradise location on Friday and Saturday.
Still working hard across multiple venues, Robert Chaney plus several Naked City veterans offering excellent service via both carry-out and delivery, Queen City BBQ is a nod to one of Buffalo’s numerous nicknames, though the moniker also applied to Charlotte North Carolina may make more sense to some given the Smoked Meats, Sides and housemade Sauces including one that is Mustard-based plus another brightened by Vinegar.
Open at 11:30am until sold out, pre-orders available online and Chef Palmeri tending a small outdoor smoker several hours earlier, it is with the dining room closed that all staff are found donning masks while carefully packed boxes further ensure guest safety.
Eaten fifteen minutes away, a baker’s dozen items far more than six adults could possibly consume in one sitting, all items were found piping hot and generously portioned, Naked City’s best-in-Las-Vegas Fries remaining remarkably crisp while Loaded Mashed Potatoes were creamy and indulgent amidst Bacon, Cheddar and Onions.
Less sold on BBQ Beans, too sweet and a touch more firm than ideal, better sides include bitter Greens given the real “Southern” treatment, while satiny chopped Deviled Eggs and smoked Elotes achieve great results and familiar flavors despite outside-the-box thinking.
Taking two looks at Macaroni, the chilled Salad best reserved for those who like Mustard while Natasha’s version is delightfully gooey beneath juxtaposing Bread Crumbs, smoked Meats are highlighted by Pulled Pork that may already be Sin City’s best thanks to chopped chunks and plenty of moisture plus bits of Skin adding texture.
Onward to Ribs, a full St. Louis-style rack excellent dry but better with Sauce, higher quality Beef than most yields excellent Bone-in Beef that is weighty even after Fat is rendered while Queen City BBQ’s Brisket finds some slices as little too fatty and the Walnut + Pecan Wood smoke not quite as deeply penetrating as it likely will be after a few more months age on the smoker.
FOUR AND A HALF 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 Queen City BBQ adding yet another reason to visit.
RECOMMENDED: Pulled Pork, Black Angus Beef Ribs, St. Louis Pork Spare Ribs, Collard Greens, Cajun Fries, Loaded Mashed Potatoes, Smoked Elote Bowl.
AVOID: BBQ Beans, and Cold Mac ‘n Cheese Salad unless you *love* Mustard.
TIP: Free Delivery offered within an 8 mile radius.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Slow to recover from the global pandemic, Shanghai Plaza is finally showing signs of increased customer confidence, a number of masked patrons forming short lines at Tea Houses, Bakeries and Ice Cream Parlors flanking Chef Jimmy Li’s ShangHai Taste.
Tucked inside Suite 104 of 4266 Spring Mountain Road, limited seating in the era of social distancing making take-out as good an option as dining in, it was via contacting the Restaurant directly that catering was coordinated, managing partner Joe Muscaglione arriving at 11:30am-sharp with eight items potioned large enough for sharing.
Still the top destination in a two-story complex at the corner of Arville Street and Spring Mountain Road, family recipes handed down to Chef Li comprising a concise menu of scratch-made plates, it was with all items carefully-packed and temperature appropriate that most got started with Fried Rice, a bit of tooth welcomed amidst Sausage, Egg and Soy while Sweet & Sour Pork Ribs were a surprising staff-favorite thanks to tender Flesh easily stripped from the Bone.
Now the third time delivered, though Jimmy’s years at 3 Villages, 1900 Asian Cuisine and Niu Gu found several familiar with his authentic brand of cooking, fans of Soup Dumplings, or XLB, will be happy to know ShangHai Taste’s set a high standard, and whether one prefers Pork, Crab or even Gluten Free the textures and flavors are great, as too are the fried version entitled Sheng Jian with Sesame Seeds.
Again impressing with House Fried Fat Noodles, each strand slick and slightly chewy tossed with Steak, Stir-fried Rice Cakes traditionally known as Chao Nian Gao remain a personal favorite thanks to sticky-soft pillows with Salt and a bit of sweetness.
Only offering two Desserts, neither “American” by any stretch, fans of Red Bean Paste should not pass on Jimmy’s lightly sweetened Red Bean Xiao Long Bao, though guests with a sense of adventure may instead consider the steamed Wheat Gluten Kao Fu with Mushrooms that is considered savory but walks a fine line thanks to the complex Sauce featuring fermented Soy, Lily and Ginger.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Chef Jimmy Li and Joe Muscaglione face an uphill battle much like the rest of Las Vegas’ Restaurants following COVID-19, but for those seeking Chinatown’s best Shanghainese Cuisine there is simply none better when accounting for cost, quality and customer service.
RECOMMENDED: Sheng Jian, Traditional Shanghai Xiao Long Bao, Shanghai Fried Rice Cake, House Fried Fat Noodles, Old Fashion Shanghai Style Sweet & Sour Pork Ribs, Kao Fu, Red Bean Xiao Long Bao.
AVOID: N/A.
TIP: Open daily from 11:00am until 9:00pm. Call 702-570-6363 or hop on Yelp! to make reservations.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Mini Cannoli – Ricotta, Confectioner’s Sugar, Chocolate Chips
Big Cheese Brulee New York Cheesecake
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 one surprisingly un-tasted options that six Pies plus Knots, Salad and Dessert were received for under $15 per guest, the all-inclusive cost predictably yielding enough for all plus an assortment of leftovers.
Now the thirteenth 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, the offering of “Brooklyn Jr.” allowed those who inexplicably “don’t like” Pepperoni to try America’s best Sicilian with Mushrooms while Chicken Cutlets topped in Mozzarella and Marinara is a simple but enjoyable Italian-American classic.
Finishing with Metro Pizza’s Dessert platter, two-dozen filled-to-order Cannoli outlasting more familiar Cheesecake, suffice it to say that Junior’s has got nothing on this creamy wedge topped in a shattering layer of Sugar.
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, Cannoli.
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.
Bomboloni – Espresso Mousse, Chocolate-Hazelnut Praline Filling, White Chocolate
Mignardises – Pignoli Cookie, Financier, Pate de Fruit, Chocolate
Last visited in 2015 after a ten year hiatus, both meals memorable in their own way under the tenure of Paul Bartolotta, a return to the space now titled Costa di Mare finds Chef Mark LoRusso and General Manager Ivo Angelov conducting a symphony of style and service surrounding Seafood flown in daily.
Freshly renovated just prior to LoRusso’s move from Botero, his tenure at Tableau after debuting Bellagio’s Aqua in 1998 suggesting a diverse skill-set and commitment to Las Vegas, it is via faces familiar from Le Cirque that guests are welcomed beginning at 5:30pm Thursday through Saturday, everything from PPE to extended social distancing assuring comfort as well as safety.
Undoubtedly one of The Strip’s most opulent venues, spiraling stairs beneath a dazzling chandelier leading diners to white tablecloths and coastal Italian tones, it was by request that four guests were seated in an outdoor cabana, desert’s early autumn and a gentle breeze absolutely beautiful alongside the Koi-filled lagoon.
Awarded Four-Stars by Forbes Travel Guide, no small feat for a space easily able to seat over a hundred pre-pandemic, it is around a list of Fishes and Crustaceans sold by weight that Costa di Mare’s menu revolves, though for those seeking a true experience Chef’s $150 Gran Menu di Mare offers all the season’s best plates served in five courses.
Pouring fine Italian Wines and Craft Cocktails, Ciao Bella sweetening the Aperol Spritz into a Food-friendly sipper, dinner began with an amuse of Agnolotti pairing Summer Truffles and Corn, two glorious bites soon gone before the arrival of housemade Bread that one must be mindful of in order to avoid filling up too quickly.
Continuing with Antipasti, three plates served family-style with each guest also gifted their own cuts of Amberjack, Chef LoRusso wastes no time showing off a diversity of cooking styles – Grilled Octopus with a bit of bite smartly complimented by Escarole and Legumes while fried Scorpion Fish acted as a crisp and meaty segue to lightly seared Scallops atop Figs grounded by Walnuts.
Well-known for Langoustines, their secret location and live transportation written of elsewhere, it is at a $30 per person supplement that medium-size specimens are grilled and served with Spiny Lobster and Red Shrimp from Napoli, each as good as one will find Stateside now, or without a several hour plane ride and passport otherwise.
Onward to Primi, LoRusso holding onto several Bartolotta classics while adding a few new Pastas of his own, both Surf and Turf were well represented from tubular Rigatoni beneath shredded Short Ribs to handmade Ink Pasta and Spaghetti dressed in mixed Seafood with either spicy red or garlicky white Sauce.
Individually plating Ravioli, equally memorable as five years prior, Seafood Risotto is also identical to what Chef Bartolotta served for over a decade while the self-selected Fish course presented tableside by Mr. Angelov was dinner and a show featuring tender Turbot alla Acqua Pazza and meaty Purple Snapper flamed inside a Salt crust with subtle hints of Licorice.
Describing Dessert as a “Sinfonia di Dolci,” five plates and six frozen confections arriving before Mignardises, one would be hard-pressed to choose only one standout, the Tiramisu non-traditional but light and indulgent while Doughnuts in an edible White Chocolate cup filled with Pudding and a seasonal Strawberry Tart with Pistachios and Citrus were equally impressive.
FOUR AND A HALF STARS: Self assured that its patrons are willing to pay a premium for the sort of Seafood and cooking rarely seen outside of gastronomic temples located in coastal cities, Costa di Mare is every bit as noteworthy today as any restaurant in Las Vegas when taking into account sourcing, setting and service.
RECOMMENDED: Agnolotti, Capesante, Grigliata Mista, Rigatoni, Nero di Seppia, Ravioli, Salt Baked Pagaro, Tiramisù, Strawberries and Cream, Bomboloni.
AVOID: Several menu changes occurred after this meal, a seasonal shift, see Costa di Mare’s website for current offerings.
TIP: Offering Fishes and Shellfish on a seasonal basis with prices ranging $18-$30 per 3-oz, bone-in/shell on, those interested in specific selections or preparations are encouraged to call in advance, though the langoustines – whose source remains a well guarded secret – are always available in various sizes with costs ranging $32-$45 each.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor
Jibarito de Bistec – Fried Plantain, Steak, Mayo Ketchup, Lettuce, Tomato
Jibarito de Pernil – Fried Plantain, Pork, Mayo Ketchup, Lettuce, Tomato
Trifongo – Mashed Green Plantains, Sweet Plantains, Yuca, Pork Rinds
Surullitos – Fried Corn Sticks, Mayo Ketchup on the side
Que Rico Fries – French Fries, Roasted Pork, Sweet Plantains, Mayo Ketchup
Although Puerto Rican Cuisine has a long and storied history it is far from well-represented in Las Vegas, the city’s only proper purveyor started as a Food Truck in 2015 before laying down roots inside the Food Court at 6475 West Charleston and later moving down the Boulevard to a proper storefront at 5201 Suite 110 between Decatur and Lindell.
Titled Sofrito Rico Authentic Puerto Rican Cuisine, family owned and operated by the husband and wife team of Jason and Susanette Sandoval, it is from 11:00am daily that guests will find an expansive menu of plates hailing from the couples’ heritage, everything handmade in house and portioned plentifully for the price.
Still “Under the Radar,” but getting by during COVID-19 thanks to safety measures including distanced tables plus staff and guests wearing PPE, it was after an aggressive exchange with a tatted-up server interrogating guests about “taking pictures of my line” that $60 of Food was taken elsewhere, well-seasoned Potato Balls stuffed with Ground Beef and sizable Fritters of shredded Salt Cod each delicious while elongated Alcapurria were unfortunately fairly bland.
Not a particularly “light” style of cooking, most items including finger-length Corn Sticks fried in Oil, “Que Rico Fries” seem to be something specific to Sofrito Rico, the store-bought Crinkle-Cut Spuds topped in chopped Plantains and Pork plus Mayo Ketchup that had specifically been requested on the side using Grubhub.
More authentic with Trifongo, Yuca joining the more traditional combination of Pork Rinds, Garlic and Plantains that constitute Mofongo, entrees entailed dueling Jibarito Sandwiches, a relatively modern concoction first seen in 1996 at Restaurant Borinquen in Chicago’s Humboldt Par neighborhood featuring flattened-fried Green Plantains as the “Bun” and Meat with fairly benign Veggies plus a dearth of seasoning within.
TWO AND A HALF STARS: From the frankly appalling behavior of a server who all-but-threatened a guest for taking the same picture others have posted more than once on social media, to hit-n-miss dishes and the inability to read typed instructions in an online-ordering system, this visit to Sofrito Rico was a significant fall-off from 2016 – though prices and portions are both still recommendable.
RECOMMENDED: Bacalaito, Rellenos de Papa.
AVOID: Jibarito de Bistec, Que Rico Fries.
TIP: Online ordering, delivery and dine-in all available from 11:00am until 8:00pm Monday through Thursday, and till nine o’clock Friday, Saturday, Sunday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Having previously discussed Johnny C’s Diner here, plus fivefaultlesscateringgigs, it was an honor to call on Chef Church and his team for another #supportlocal Lunch on Wednesday, Sous Chef Sam Brooks and Johnny arriving on time with a bounty of items carefully packed and temperature appropriate from fifteen minutes away.
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, Johnny C’s “Freshly Forged Seasonal Fruit Platter” featuring a rainbow of Melons, Berries, Grapes, Currants and Figs, those seeking heat instead of sweet found it in Cholula Chicken Wings, the Mexican Hot Sauce also offered on a spicy version of Church’s beloved Hen House Chicken Sandwich.
Again including containers of housemade Pickles, delicious on their own and better atop a Cubano on par with any in Las Vegas, those seeking the 702’s best Smoked Pork should strongly consider an all-new “Pork Trifecta Sandwich” offering Shoulder, Ham and Belly with an Egg, Dill Pickles and BBQ Sauce.
Adding one more new item, plus Mel’s Mac N Cheese with a Cheez-It Crust, Johnny C’s Taco Salad rethinks the concept by placing a multitude of Ingredients atop an XL housemade shell that shatters like laminated Pastry, Ground Beef, Rice and Grains eating lighter than an actual Taco but with all the familiar flavors plus a variety of textures furthered by fresh Vegetables and Black Beans.
Not forgetting a few sweets, Chef Church’s family-recipe Orange Creamsicle Cake always a good choice, Chef Brooks stepped up with another winner in her “No Bake” Cheesecake that eats like silky Citrus Pudding with Graham Cracker Crust and naturally-sweet Blueberry Compote.
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: For the second straight time, every single dish served this time was exemplary.
AVOID: N/A.
TIP: Currently open Monday through Sunday: 8:00am 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.
Having enjoyed David Mozes’ and Chef Peter Bastien’s Bronze Café at The Center, The Market, Juice Stars and Summerlin, it was to #supportlocal that Breakfast was catered from their new location inside The Juice Box LV, a collection of old favorites predictably arriving on time with plenty of plates and utensils that allowed staff to start the day right.
Located at 7150 South Durango Drive, hours from 8:00am until 7:00pm Thursday through Tuesday finding all Bronze Café’s Sammiches, Salads and sweets alongside Juice Box’s signature Smoothies, it was focused on health-conscious and diet-friendly fare that many guests began with Fruit and Vegetables, crispy roasted Potatoes a big hit while Bacon, Berries and Melon were precisely what one expects and a sizable portion for the price.
Continuing with herbed Sweet Potatoes, and more than happy to indulge in Bronze Café’s entirely Vegan Desserts, The Peanut Butter Snickerdoodle remains Las Vegas’ best Cookie despite mounting competition while Gluten-free diners will be happy to know both the Banana Flax Cake and Blueberry Muffin are made without any Wheat protein, though to taste them one barely notices the difference.
Continuing strong with The Pumpkin Cookie, no clever autumnal marketing just great flavor and a moist cake-like consistency, those seeking more should go all-in on Chef Bastien’s Carrot Cake as the eponymous Vegetable is complimented by Pineapple and plenty of Baking Spices beneath slick Icing and toasted Coconut.
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, Breakfast on Wednesday 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: Roasted Sweet Potatoes, Roasted Dill & Garlic Potatoes, The Carrot Cake, The Peanut Butter Snickerdoodle, The Blueberry Muffin.
AVOID: N/A.
TIP: Online ordering and delivery offered by postmates, grubhub, ubereats, seamless, and doordash.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
French Toast Breakfast Sandwich – Smoked Honey-cured Bacon, melted Mozzarella Cheese, Paris Ham, Maple Syrup
Pain au Raisin
Peach Custard Danish
Nutella Almond Croissant
Almond Croissant
Cinnamon Roll with Frosting
Cinnamon Apple Brioche
Almond Raspberry Croissant
Nutella Almond Tarte
Blackberry Almond Tarte
Walnut Tarte
Pear Tarte
Now in its sixth year, unquestionably Las Vegas’ top choice for French Pastry since debuting with a second location thriving in Florida, Rosallie Le French Café continues to operate with strict safety measures amidst Phase Two of Nevada’s reopening, and just like prior a #supportlocal Breakfast on Monday saw Christophe assemble a remarkable spread of items both sweet and savory.
Easily arranged through owner Jonathan Pluvinet via ‘Le French Café’s’ e-mail, a budget of $15 per guest yielding enough quality cuisine to feed twice the office’s number of staff, it was by 7:20am that all items were delivered and carefully arranged, Sandwiches still warm as were several Pastries.
Also serving Salad and a sizable Parfait, the latter a big hit with those favoring a lighter morning, it was after indulging in a heaping spoonful that Rosallie’s French Toast Breakfast Sandwich followed, the marriage of Smoked Honey-cured Bacon to Ham by Mozzarella masterful between slices of Brioche soaked in Maple Syrup.
Making short work of Jonathan’s World-class Walnut Tarte, better than ever thanks to more Nuts and less Sugar, an equally-noteworthy Almond Croissant predictably followed featuring great lamination and hand-ground Almonds that are further gussied up in Viennoiserie featuring Nutella or Raspberries.
No Bostock this time, Blackberries instead found pocketing a seasonal Tarte while Apples rest atop a fluffy Brioche round, Fruit is equally well utilized in Danishes ranging from Peach to Apricot with silky Custard supported by beautifully laminated Dough.
Happy to share two more Tartes, both Nutella and Pear juxtaposing housemade Almond Paste inside a delicate Shell, Rosallie’s Cinnamon Roll continues to take the American favorite in an entirely new direction by making it light and airy with plenty of tangy Cream Cheese Frosting piped elegantly above.
Rounding out the afternoon with crispy layers of lamination, a lengthy Twist with Confectioner’s Sugar, crunchy balls of Chocolate plus Hazelnut-Chocolate Spread, be sure not to sleep on Rosallie’s Raisin Snail that has emerged recently as one of the Café’s best items thanks to shattering edges surrounding a soft interior rife with Butter.
N/A: Making it blog policy to not ‘rate’ places based on catering alone,from the day Jonathan Pluvinet opened Rosallie on South Rainbow the need to visit Las Vegas Blvd for great French Pastry vanished, and although competition has sprouted up none are in the same class as what he and former Jean-Philippe maestro Christophe are baking daily.
RECOMMENDED: French Toast Breakfast Sandwich, Tartine L’Espagnole, Walnut Tarte, Pear Tarte, Almond Croissant, Cinnamon Roll, Pain au Raisin, Cherry Custard with Pastry Cream Danish, Almond Raspberry Croissant.
AVOID: N/A
TIP: Currently 7a-2p daily. Call or e-mail Info@rosallie.com ahead for pre-orders or catering and consider Yelp! (Grubhub) on-line delivery for smaller orders if you can’t make it to the store.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Having left Las Vegas for the first time in 6 months for Labor Day, Saturday’s lunch celebrated the end of Summer with old favorites from Big B’s and Carson Kitchen, plus Ralph Perrazzo’s extraordinary Hot Dogs featuring a robust casing, big flavor and the sort of juiciness that sees a saporous spray when pierced with fork or knife.
A graduate of College of Southern Nevada, with a resume including stints at Joël Robuchon and Bouchon Bistro, Andrea Reyes Mclean’s PopNPies has been slowly gaining steam since 2018, recent praise from several high-profile Chefs necessitating an order of five seasonal selections delivered door-to-door.
Low profile to say the least, only an Instagram account with occasional pictures sharing PopNPies story, it was directly from the hands of Chef Andrea and an assistant that Pies arrived safely, verbal thanks and a stamp in the box showing gratitude with an added surprise below each pan.
Offering a seasonal menu, and currently working with Sparrow + Wolf on a joint project, first bites from PopNPies’ Blueberry Crumble attest to both great Crust and a light hand with Sugar, the Berries individually bursting beneath buttery Topping before switching over to Egg Custard that eats jiggly like something from a Chinese Bakery but more developed in terms of complexity.
Enjoyed during an end of Summer picnic including Carson Kitchen’s Chicken Skins and Snap-o-Razzo Hotdogs, plus Big B’s Texas BBQ Baked Beans, Dark Chocolate Chess saw sheer decadence balanced by a big Dollop of Whipped Cream while Salt & Maple reminisced of Tarte Au Sucre Francaise found throughout Eastern Canada.
Rare to take a chance on Banana Cream, at least a dozen experiences with Emeril’s iconic version rendering almost any other irrelevant, suffice it to say Chef Reyes Mclean makes a strong case for being as good – if not better – thanks to crumbled Graham Crackers juxtaposing silky Pudding and Bananas that tastes as though they were caramelized or kissed with Rum.
FIVE STARS: Judged as what it is, a locally-owned online Pie business, PopNPies rivals the likes of Bang Bang Chicago, Emporium in Dallas or Fat + Flour Los Angeles at a lower price point with top quality taste and texture plus impeccable customer service.
RECOMMENDED: Egg Custard, Salt & Maple, Banana Cream.
AVOID: N/A.
TIP: @popnpies on Instagram for current menu, prices and ordering information.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Located in Jefferson Park since 1998 Delightful Pastries is a neighborhood bakery through-and-through, Dobra Bielinski and mother Stasia Hawryszczuk still serving many of the same Eastern Europeans today that made the storefront a success two decades ago.
Built on local Ingredients and historic recipes, all housed inside a cozy space on Lawrence, guests entering Delightful Pastries during COVID-19 will find little changed from pre-pandemic, staff and patrons donning PPE noteworthy while at least three-dozen choices rest safely behind glass.
Less sweet than the typical Bakery, low Sugar plus a lack of preservatives and stabilizers proudly promoted, it was on a nearby bench that seven items were tasted, Kolaczki with locally made Preserves or Cream Cheese precisely as good as Grandma’s while Bielinski’s Pecan Square outperforms the average Pie thanks to more Nuts and a lack of Corn Syrup.
Offering plenty of Fruit based items, typical of Poland on Hungary, Apple Cake comes sliced into weighty wedges offering plenty of Cinnamon between Sponge layers while Paczki served year-round provide a reminder of Fat Tuesday without long lines but all the expected texture and flavor.
A part of Lakeview since 1992 Bittersweet Pastry Shop & Café has made its name by designing Cakes for several famous Chicagoans, and operating at limited capacity amidst a global pandemic the storefront at 1114 West Belmont Avenue continues to serve guests from 8am until 2pm Wednesday through Sunday.
A European-style stalwart in the age of Social Media, complete with an on-site dining menu alongside dozens of Pastries, it was moments after opening that shelves were found well-stocked, prices on par with other similar places and slightly less than new Artisans like Baker Miller or Lost Larson.
A cozy shop turned somewhat cold by safety measures, its dearth of guests and one masked employee awkwardly quiet during an exchange of funds for Baked Goods, first bites of Bittersweet’s Scone found Muffin-like texture dotted by Blueberries, the Thumbprint Cookie to follow unfortunately quite dry while an Oatmeal Raisin Cookie interestingly approximated Feuilletine.
Increasing in size and quality henceforth, the $4.25 Pecan Roll sticky and crackling on the surface overlying wispy insides, those seeking a true European classic will find it in high-walled Clafoutis featuring plenty of tart Cherries suspended in a buttery Custard matrix.
To the traveled diner Bobby Schaffer’s resume reads like a bucket list, his love of Pastry discovered at Quique Dacosta followed by stints at Blue Hill at Stone Barns and Curtis Duffy’s Grace, but since June of 2018 it is from Lost Larson that Chicago has been able to experience word-class skills in a more casual setting.
Located in Andersonville at 5318 North Clark Street, a small storefront with simple signage far less remarkable than products within, it is from Organic Grains milled on-site that Schaffer and team produce dozens of Loaves, Buns and Viennoiserie, all firmly rooted in heritage rather than whatever is “trending” on Instagram today.
Currently pre-order and walk-up only, hours from 8:00am until 2:00pm Wednesday through Sunday frequently finding many items sold out quickly, it was at a cost of just under $50 that nine items were procured Wednesday morning, to some a steep price for Baked Goods but largely justified by the quality of each.
Referencing Viennese and French technique, but globally influenced by Scandinavia as well as America, a sampling of Lost Larson’s goods began with two $4 Cookies, their dubious value supported by crisp rim and soft center with no shortage of complexity while thick-cut Bostock is an absolute treasure thanks to freshly made Brioche soaked in Rum and slathered with tart Marmalade before being baked beneath Almonds.
Moving on to laminated Pastry, local Grains marrying rich European Butter, suffice it to say Lost Larson’s variety poses tough choices, the “Churro” Croissant in reality just Cinnamon-Sugar atop buttery layers while both Schaffer’s Kouign Amann and Almond Croissant rival the quality one rarely finds outside of France.
Hand-rolling Cardamom Buns, with Cinnamon Rolls also available for those seeking something sweeter than Sweden’s most popular Fika, it was passing on Lost Larson’s famous Princess Cake that two alternatives were chosen, the Lingonberry Almond round toothsome and tart while Bobby’s Carrot Cake ascends to great heights thanks to plenty of moisture, tangy Cream Cheese Frosting and pockets of candied Walnuts beneath a layer of Apricot.
Tiny Sweets – Wheat Berry Koji Bar, Cranberry, Pumpkin Seed / Chocolate, Pomegranate Caramel
Chocolate Bar
As anyone who has followed Curtis Duffy’s career can surmise little has gone according to “plan,” the story by Kevin Pang that told of Chef Duffy’s difficult upbringing followed by Michelin 3* accolades now adding another chapter in which he and co-owner Michael Muser open a $5 million dollar Restaurant amidst a global pandemic.
Unknown when cooking at a country club in Ohio, but first met in 2011 on the tail-end of a stint with The Peninsula at AVENUES, it was a couple years later that Curtis opened the Restaurant featured in Netflix “For Grace,” it’s sudden shutter due to investor issues in 2017 almost unprecedented and leaving many questions.
Described by Muser as “a place you come to when you don’t want to question any of the ‘what ifs?’,” the very nature of a destination Restaurant incorporating “socially distanced” tables while Tock assures “contact-less payment,” it is after a quick temperature check that Ever checks every fine-dining box, only staff clad in masks differentiating the dining room scene from what was likely intended.
Bringing GM Amy Cordell and Chef de Cuisine Justin Selk along after Duffy’s 2-year non-compete, 3* ambitions evident to traveled diners, Ever’s walls slope and cascade into a serene yet well-lit space, and with only one menu offered the experience begins quickly atop a black Bee’s Wax mold featuring Canapes ranging from salty to sweet.
Growing Herbs on the roof, and displaying an immense space including at least sixteen Chefs plus unloading areas that guarantee no outsiders enter Ever when delivering Ingredients, course one has already become a photogenic favorite thanks to the Restaurant’s etched name and the cooling flavor of Cucumber punctuated by everything from King Crab to Caviar and texturally modified Cashews.
Pairing generous pours from an engaging Sommelier to each plate, he just one of a number of peerless wait staff, seasonality predictably influenced many of the following courses, Tomato Ice shattering to something like Gazpacho before a well-trimmed Scallop standing alongside Mango with Pork Fat and a bursting sphere filled with liquid.
Ten-courses at $285 without Beverages, an exclusive price point that will undoubtedly raise eyebrows in the current economy, Ever’s next four plates each arrived with accompanying Bread, the first Roll playing off Black Olives building upon the flavor of softened Squash plus Apples while a buttery Caper Biscuit worked well with an umami-soaked Mushroom grounded by peppery Nasturtium.
Served at a leisurely pace, an evening at Ever currently ~150 minutes including a complete tour, Pretzel Baguettes half the size of one’s pinky found themselves offered alongside barely-seared Squab accented by bold aromatics and subtle bitterness before savories concluded in A5 Wagyu amidst Citrus and earthy textural components.
Seeing elements of both Grace’s Flora or Fauna menus implemented, whether Ever will eventually offer separate tastings currently unknown, Dessert looks precisely as fans of Duffy might expect – Chartreuse and Pineapple Sorbet incorporating Licorice that harkens back to Tat Soi from the prior savory while Chamomile refreshes the palate in preparation for a Chocolate landscape brightened by Finger Lime and Banana.
Sipping Espresso with “Tiny Sweets,” an autumnal Granola Bar and Chocolate Bon Bon, it was after the tour that a Menu and parting gift were provided, every aspect of the experience already humming along in a way that feels fluid, luxurious and familiar even during “unprecedented times.”
The Original Rainbow Cone – Chocolate Ice Cream, Strawberry Ice Cream, Palmer House Ice Cream, Pistachio Ice Cream, Orange Sherbet
Founded by Joseph Sapp in 1926, The Original Rainbow Cone still stands at the corner of 92nd and Western, ownership currently in its third generation still holding onto Joe’s guiding principle that no one should be satisfied by a single flavor.
A South Side gathering place through wars, economic collapse and the current pandemic, all staff donning PPE and sanitizer at the ready, it was at safe social distance from two elderly women that a brief wait preceded ordering, though the decision-making process was obviously simplified for a first-timer.
Currently Credit Card only, packed pints and Cakes also offered along with a handful of additional flavors, it was atop a Waffle Cone that five colors were stacked using something like a trowel, the Chocolate sweeter than expected while Strawberry, Pistachio and Orange Sherbet all represented well on either side of Vanilla with Walnuts and Cherries.
