Endo Edibles

March 6, 2019
6:00 PM
by: Uhockey

EDO Gastro Tapas & Wine, Las Vegas NV

EDO Gastro Tapas & Wine

Hendricks Gin & Tonic – Q Tonic, Cucumber, Rose Petal, Dehydrated Lime Wheel

Pan Amb Tomaquet – Pan de Cristal, Fresh Tomato, Extra Virgin Olive Oil, Spanish Santona Anchovies

Gazpacho – Watermelon, Cantaloupe, Mint

Maine Lobster Salpicon – Leche de Tigre, Pickled Red Onions

Tostada – Tuna Rillette, Guacamole, Rocoto Chili

Montadito – Smoked Salmon Crostini, Truffled Cream Cheese, Honey, Hibiscus Flower

Green Tartare – Zucchini, Avocado, Rice Crisp, Pistachio Vinaigrette

Gambas Tartare – Gulf Shrimp, Roasted Bone Marrow, Chili Crab Sauce, Toasted Bread

Tuna Katsu Sandwich – Big Eye Tuna, Brioche Bread, Japanese BBQ Sauce, Piment d’Anglet Pepper

Mishima Wagyu Entrana – Japanese Wagyu Skirt Steak, Black Rock Salt, Shishito Peppers, Ishiyaki Stone

Tortilla – Eggs, Garlic, Asparagus, Perigord Black Truffles

Brava Potatoes – Crispy Potatoes, Traditional Brava Sauce

Croquetas – Kimchi Pistou, Romesco Sauce

Bikini – Sobrasada, Mahon Cheese, Pressed Sandwich

Pulpo Viajero – Tamarind Mole, Toasted Spicy Bread Crumbs

Paella Marinera – Gulf Shrimp, Manilla Clams, Black Mussels, Cuttle Fish

Acorn-Fed Pluma Iberica – Pork End Loin, Café de Paris Butter, Palo Cortado, Pommes Soufflé, Fried Sage

Granita – Strawberry Shaved Ice, Popcorn Mousse

Flan – Traditional Custard, Caramel, Lemon Curd

Opened in August of 2018 it did not take long for word to spread regarding EDO Gastro Tapas & Wine, the acronym for “Extra Day Off” to Restaurant-folks quickly gathering an industry following with nearly every patron singing the praises of Chef Oscar Edo and managing partner Roberto Liendo fresh off a job at Bazaar Meat by José Andrés.

Situated in the former Chada Thai space on South Jones Boulevard, just forty seats surrounded by a hand-painted mural, Wine and metal curtains, it is immediately on entry that guests are greeted by servers, an Iberico Pork leg behind glass giving diners an idea what to expect though in reality just a glimpse.

Seated at a four-top near the kitchen, EDO’s nearby Gin-and-Tonic Cart offering temptation with each Beverage hand-crafted to highlight the botanicals of featured Spirits, it is upon review of a menu divided into sections that a broad mix of influences are found, the majority Catalonian but even then occasionally infused with Ingredients traditionally associated with South America or Asia.

Given the option to dine a la carte or via degustacion, the latter available to whole tables at $45 per person and featuring ten-plates chosen by the kitchen, it is certainly advantageous for first timers to trust the Chef, an opening taste of cold Melon Soup preparing the mouth and quickly followed by imported Pan de Cristal brushed by Tomatoes with sliced Anchovies meant to be added by those who enjoy their saline yet subtle flavor.

Serious about their craft, the team of veterans from both Las Vegas and Barcelona showing a level of confidence not typically associated with North American Tapas, it was continuing light that gently cooked Lobster was served in Tiger Milk, a restrained amount of heat infusing the acid and blossoming further with shredded Tuna and Peruvian Peppers on Tortilla rounds to follow.

Next paying homage to Andrés, a swirl of smoke infusing silky Salmon and Cream Cheese on Toast with flavors delicately balanced by Honey, those in search of something Vegan or Vegetarian would do well to try green “Tartare” offering Zucchini and Avocado dressed in Pistachio Vinaigrette, though on this particular evening the plate was almost forgotten in the presence of a daily special offering lightly breaded Big Eye Tuna served Katsu-style on Bread and intentionally left raw in the middle.

Changing the menu frequently, Mr. Liendo citing a need to keep both Chefs and diners fascinated, it was here that a new dish of raw Shrimp atop Bone Marrow achieved the desired effect, contrasting tastes and textures melding into something greater than the sum of its constituents while imported Japanese Wagyu focused on simplicity by allowing guests to prepare it as they like atop an Ishiyaki Stone with nothing more than Peppers and Salt.

By now more than a little impressed, an option to extend the tasting accepted without second thought, it was atop soft Eggs and Garlic that Black Truffles were generously shaved before moving on to two EDO signatures, the lengthy Potatoes Bravas thinly sliced, stacked and cooked crispy while traditional Croquetas are spiced up by fermented Cabbage that may be distracting to purists, but seems to go over well with the majority.

Next offering four Bikini, an extra-thin Sandwich of Pork and Cheese made famous at Barcelona’s Bikini Concert Hall, it was riffing on Albert Adrià’s Octopus at Tickets that another stunner was presented, the vibrant Mole quite unlike anything previously tasted while Paella to follow was a sharable steal for just $25, though a bit disappointing as even after the recommended five minutes of rest it failed to develop any sort of Socarrat.

Rounding out the savories with another recent addition, Iberico Pork Loin dressed in Butter beneath souffléd Potatoes most definitely outpacing the average Pork Chop, it was in palate-cleansing fashion that Strawberry Ice sparkled next to buttery Mousse before finishing with EDO’s take on Flan, the Custard thick and dense without air pockets but instead brightened by a dollop of Lemon Curd.

FOUR AND A HALF STARS: Rarely impressed by Tapas stateside, the intended focus on “authenticity” almost invariably compromised by inferior Ingredients or garish pricing, EDO Gastro Tapas & Wine breathes new life into a tired genre by not only importing many of its ingredients from Spain, but doing so at a fair price while also acknowledging global influences in a manner that frequently adds rather than distracts.

RECOMMENDED: Pan Amb Tomaquet, Montadito, Gambas Tartare, Tuna Katsu Sandwich, Brava Potatoes, Bikini, Pulpo Viajero, Acorn-Fed Pluma Iberica, Flan.

AVOID: As above, the Paella was a little too wet to develop crispy Rice while Croquetas would be better offered with Kimchi Pistou optional.

TIP: 5:00p-11:00p Sunday through Thursday, 5:00p-1a Friday and Saturday. Reservations available via Website, Phone or Yelp!

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

www.edotapas.com

Posted in Crab, Dessert, EDO, EDO Gastro Tapas, EDO Gastro Tapas & Wine, EDO Tapas, Food, Las Vegas, Lobster, Nevada, Octopus, Pork, Tasting Menu, Truffle, Truffles Tagged Acorn-Fed Pluma Iberica, Anchovies, Anchovy, Asparagus, Avocado, Avocados, Barbecue Sauce, Barbeque Sauce, BBQ Sauce, Beef, Big Eye Tuna, Big Eye Tuna Fish, Bikini, Bikini Sandwich, Bikini Sandwiches, Black Mussel, Black Mussels, Black Rock Salt, Black Truffle, Black Truffles, Bone Marrow, Brava Potato, Brava Potatoes, Brava Sauce, Bread, Bread Crumb, Bread Crumbs, Brioche, Brioche Bread, Butter, Café de Paris Butter, Cantaloupe, Cantaloupes, Caramel, Cheese, Chili, Chili Crab, Chili Crab Sauce, Chilis, Clam, Clams, Cocktail, Cocktails, Cold Soup, Corn, Corn Tortilla, Corn Tortillas, Cow, Cows, Crab, Crabs, Cream, Cream Cheese, Crisp, Crisps, Crispy Potato, Crispy Potatoes, Croqueta, Croquetas, Crostini, Cucumber, Cucumbers, Curd, Custard, Cuttle Fish, Cuttlefish, Dehydrated Lime, Dehydrated Lime Wheel, Dehydrated Limes, Dessert, Desserts, EDO, EDO Gastro Tapas, EDO Gastro Tapas & Wine, EDO Tapas, Egg, Eggs, endoedibles, Extra Virgin Olive Oil, Fish, Flan, Flower, Flowers, Food, Foodie, Fresh Tomato, Fresh Tomatoes, Fried Sage, Fritter, Fritters, Fruit, Fruits, Gambas, Gambas Tartare, Garlic, Gazpacho, gin, Gin & Tonic, Gin and Tonic, Granita, Green Tartare, Guacamole, Gulf Shrimp, Gulf Shrimps, Ham, Hendricks, Hendricks Gin & Tonic, Hendrick’s Gin, Hibiscus, Hibiscus Flower, Hibiscus Flowers, Honey, Iberico, Iberico Ham, Iberico Pork, Ice, Ishiyaki, Ishiyaki Stone, Japanese Barbecue Sauce, Japanese Barbeque Sauce, Japanese BBQ Sauce, Japanese Beef, Japanese Wagyu Beef, Japanese Wagyu Skirt Steak, Katsu, Katsu Sando, Katsu Sandwich, Kimchee, Kimchi, Kimchi Pistou, Las Vegas, Leche de Tigre, Lemon, Lemon Curd, Lemons, Limes, Lobster, Lobster Salpicon, Lobsters, LV, Mahon, Mahon Cheese, Maine Lobster, Maine Lobster Salpicon, Maine Lobsters, Manilla Clam, Manilla Clams, Marrow, Melon, Melons, Michael Uzmann, Milk, Mint, Mints, Mishima Beef, Mishima Wagyu Beef, Mishima Wagyu Entrana, Mole, Montadito, Mousse, Mussel, Mussels, Nevada, Nut, Nuts, NV, Octopus, Oil, Olive, Olive Oil, Olives, Onion, Onions, Oscar Edo, Paella, Paella Marinera, Palo Cortado, Pan Amb Tomaquet, Pan Cristal, Pan de Cristal, Patatas Bravas, Pepper, Peppers, Perigord Black Truffle, Perigord Black Truffles, Petal, Petals, Pickle, Pickled Red Onion, Pickled Red Onions, Pickles, Pig, Piment d’Anglet, Piment d’Anglet Pepper, Piment d’Anglet Peppers, Piment d’Anglets, Pistachio, Pistachio Vinaigrette, Pistachios, Pistou, Pluma Iberica, Pluma Iberico, Pommes Souffle, Popcorn, Popcorn Mousse, Pork, Pork End Loin, Pork Loin, Potato, Potato Bravas, Potatoes, Potatoes Bravas, Pressed Sandwich, Pressed Sandwiches, Pulpo, Pulpo Viajero, Q Tonic, Red Onion, Red Onions, Rice, Rice Crisp, Rillette, Rillettes, Roasted Bone Marrow, Roberto Liendo, Rock Salt, Rocoto, Rocoto Chili, Rocoto Chili Pepper, Rocoto Chili Peppers, Rocoto Chilis, Rocoto Pepper, Rocoto Peppers, Rocotos, Romesco, Romesco Sauce, Rose, Rose Petal, Rose Petals, Roses, Sage, Salmon, Salmon Fish, Salpicon, Salt, Sandwich, Sandwiches, Santona Anchovies, Santona Anchovy, Sauce, Shave Ice, Shaved Ice, Shishito, Shishito Pepper, Shishito Peppers, Shishitos, Shrimp, Shrimp Tartare, Shrimps, Sin City, Skirt Steak, Smoked Fish, Smoked Salmon, Smoked Salmon Crostini, Smoked Salmon Fish, Sobrasada, Soufflé Potato, Soufflé Potatoes, Soup, Spanish Anchovies, Spanish Anchovy, Spanish Santona Anchovies, Spanish Santona Anchovy, Spanish Tortilla, Spicy Bread Crumb, Spicy Bread Crumbs, Steak, Strawberries, Strawberry, Strawberry Shaved Ice, Sugar, Tamarind, Tamarind Mole, Tapas, Tartare, Tasting Menu, Tiger Milk, Toast, Toasted Bread, Toasted Bread Crumb, Toasted Bread Crumbs, Toasted Spicy Bread Crumb, Toasted Spicy Bread Crumbs, Tomato, Tomatoes, Tonic, Tortilla, Tortillas, Tostada, Tostadas, Traditional Brava Sauce, Traditional Custard, Truffle, Truffle Cream Cheese, Truffled Cream Cheese, Truffles, Tuna, Tuna Fish, Tuna Katsu, Tuna Katsu Sandwich, Tuna Rillette, Vegas, Vegetable Tartare, Vinaigrette, Wagyu, Wagyu Beef, Watermelon, Watermelon Lime Juice, Watermelons, Zucchini, Zucchinis

March 6, 2019
12:15 PM
by: Uhockey

International Pizza Expo 2019, Las Vegas NV

International Pizza Expo 2019

Celebrating 35 years of gathering some of the World’s best pizza makers, Las Vegas once again hosted the International Pizza Expo from March 4th through March 7th. Set inside the Las Vegas Convention Center and spread across 1,400 booths, plus several seminars, many in the industry rightly consider this to be the event for both education and networking, in addition to a little friendly competition. From individual operators to large corporations, those in attendance had a chance to not only learn from the best but also experience some truly great slices.

From Toppings to Technology, Robots to Legends there was a ton to see and eat at Pizza Expo 2019. Having attended trade shows for Bodybuilding, Fitness, Obesity, Diabetes, Sports Memorabilia and Aquaria this was undoubtedly the most fun and collegial.

www.bestofvegas.com/articles/guide-las-vegas-pizzerias-2019-international-pizza-expo

Posted in Dessert, Food, International Pizza Expo, International Pizza Expo 2019, Italian, Las Vegas, Nevada, Pizza Expo, Pizza Expo 2019, Pork Tagged 86th Street Pie, 86th Street Pizza, 86th Street Square Pie, 86th Street Square Pizza, 86th Street Square Sicilian, Barbecue, Barbecue Sauce, Barbeque, Barbeque Sauce, BBQ, BBQ Sauce, Beef, Bread, Butter, Cake, Cakes, Cannoli, Cheese, Chicken, Chicken Wing, Chicken Wings, Chickens, Chocolate, Chris Decker, Coffee, Cookie, Cookie Pizza, Cookies, Cow, Cows, Cream, Crust, Crusts, Dark Chocolate, Dessert, Desserts, Dough, endoedibles, Food, Foodie, Fried Dough, Fruit, Fruits, Gluten, Gluten Free, International Pizza Expo, International Pizza Expo 2019, Ismaele Romano, Italian, John Arena, Las Vegas, LV, Margherita, Margherita Pizza, Michael Uzmann, Mozzarella, Mozzarella Cheese, Neapolitan Pizza, Nevada, NV, Onion, Onions, Panettone, Panettone Bread, Pasta, Pastries, Pastry, Pepper, Pepperoni, Peppers, Pig, Pizookie, Pizza, Pizza Cookie, Pizza Expo, Pizza Expo 2019, Pork, Rainbow Cookie, Rainbow Cookies, Raisin, Raisins, Ravioi, Ricotta, Ricotta Cheese, Roman Pizza, S'mores, S'mores Pizza, Sauce, Sicilian, Sicilian Pizza, Sin City, Stella, Stella Pizza, Sugar, Tomato, Tomato Sauce, Tomatoes, Tony Gemignani, Tricolore, Tricolore Cookie, Tricolore Cookies, Vanilla, Vegas, Wing, Wings

March 6, 2019
11:15 AM
by: Uhockey

CRAFTkitchen Catering [3,] Henderson NV

CRAFTKitchen Catering

Chicken Parmesean Sandwich

Tomato Caprese on Pesto Roll

Chopped Italian Salad

Greek Red Quinoa Salad

Pretzel Bites, Veggies & Hummus

Exotic Fruit Panna Cotta

Lemon Meringue Pudding

Caramel Budino

Blueberry Kouign Amann

Apple Tart

Vegan Orange Blackberry Scone

Strawberry Pop Tart

Banana Chocolate Chip Loaf

It is hard to remember the exact details of visit number one to CRAFTkitchen, but what stood out most in November of 2015 remains noteworthy today, and that is the genuine hospitality and amount of care Jaret Blinn puts into everything he does whether it be cooking on-site, catering or his day-to-day duties as a family-man outside of the Restaurant entirely.

Now a staple of Henderson’s Food scene for nearly 3.5 years, a motto of “Food with personality delivered by people with passion” never in question and that commitment rewarded by regulars packing the Restaurant daily, it was predictably early that Jaret and Tami Blinn arrived with an order for twenty-five, everything carefully packed including serviceware with more than enough of each dish to go around.

Focusing once again on items able to withstand the office’s ninety-minute lunch divided into three shifts, a pair of Salads going over well as did Crudite and freshly-baked Pretzels with Hummus, it was trying out two new Sliders that attendees were rewarded by bold flavors, the Mozzarella and Tomatoes with Balsamic brightened by herbaceous Bread while Chicken Breast remained crispy beneath melted Cheese and lightly spiced Tomato Sauce.

Offering no shortage of Sweets, some for the group plus five seasonal updates from Jaret and Beth Ryan-Small to taste, it was by balancing Passion Fruit Glaze with Mango and creamy Vanilla that Panna Cotta achieved bright taste amidst silky consistency, a cup of Lemon Pudding atop Graham Crackers also tangy and pleasant while Caramel Budino expectedly stole the spotlight by being stiff enough to stick-a-spoon-up-straight, but smooth and light on the tongue.

Always happy indulge in a CRAFTkitchen Pop Tart, currently packed with Strawberry Jam and still the best riff on Kellogg’s classic tasted to date, it was next that a Vegan Scone made one wonder how such a thing can be created without Butter or Milk while Banana Bread delivered plenty of Baking Spices and light sweetness punched-up by Chocolate Chips.

Further impressed by an Apple Tart, thin slices atop Puff Pastry providing a pleasant textural contrast from top to bottom, it was with Chef Blinn’s seasonal Kouign Amann that lunch came to a close, the soft interior holding up well despite lots of filling while outsides shatter, crumble and flake to the tooth.

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 whether the budget is large or small there is something available for almost everyone and every bit of it is made with pride and passion.

RECOMMENDED: Chicken Parmesean Sandwich, Pretzel Bites and Hummus, Caramel Budino, Pop Tart, Kouign Amann.

AVOID: N/A.

TIP: See the website for sample catering items 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.

www.craftkitchenlv.com

Posted in Craft Kitchen, CRAFTkitchen, CRAFTkitchen Catering, Dessert, Food, Henderson, Las Vegas, Nevada Tagged #supportlocal, Aioli, Almond Milk, Apple, Apple Tart, Apple Tarts, Apples, Avocado, Avocados, balsamic, Balsamic Vinegar, Banana, Banana Bread, Banana Chocolate Chip Loaf, Banana Loaf, Banana Pepper, Banana Peppers, Bananas, Basil, Beth Ryan-Small, Blackberries, Blackberry, Blueberries, Blueberry, Blueberry Kouign Amann, Bread, Breads, Breast, Breasts, Budino, Bun. Buns, Butter, Cake, Cakes, Caprese, Caprese Salad, Caramel, Caramel Budino, Caramel Pudding, Carrot, Carrots, Catering, Celery, Cheese, Cherry Tomato, Cherry Tomatoes, Chick Pea, Chick Peas, Chicken, Chicken Breast, Chicken Parmesean, Chicken Parmesean Sandwich, Chickpea, Chickpeas, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chip Bread, Chocolate Chip Loaf, Chocolate Chips, Chop Salad. Italian Salad, Chopped Italian Salad, Chopped Salad. Italian Salad, Cinnamon, Coconut, Coconuts, Cracker, Crackers, CRAFTKitchen, CRAFTkitchen Catering, Cream, Crouton, Croutons, Dark Chocolate, Dessert, Desserts, Egg White, Egg Whites, endoedibles, Exotic Fruit, Exotic Fruit Panna Cotta, Exotic Fruits, feta, Feta Cheese, Food, Foodie, Fried Chicken, Frosting, Fruit, Fruits, Graham, Graham Cracker, Graham Crackers, Grahams, Greek Red Quinoa Salad, Greek Salad, Hummus, Icing, Jaret Blinn, Kiwi, Kiwi Fruit, Kiwi Fruits, Kiwis, Kouign Amann, Las Vegas, Lemon, Lemon Meringue, Lemon Meringue Pudding, Lemons, Lettuce, Loaf, Loaves, LV, Mango, Mangoes, Mangos, Meringue, Michael Uzmann, Mozzarella, Mozzarella Cheese, Nevada, NV, Onion, Onions, Orange, Orange Blackberry Scone, Orange Blackberry Scones, Oranges, Panna Cotta, Parmesean, Passion Fruit, Passionfruit, Pastries, Pastry, Pepper, Peppers, Pesto, Pesto Roll, Pop-Tart, Poptart, Pretzel, Pretzel Bite, Pretzel Bites, Pretzels, Pudding, Puff Pastry, Quinoa, Red Quinoa, Red Quinoa Salad, Roll, Rolls, Rosemary, Salad, Salads, Salami, Sandwich, Sandwiches, Scone, Scones, Sin City, Strawberries, Strawberry, Strawberry Pop Tart, Strawberry Poptart, Sugar, Tami Blinn, Tart, Tarts, Toasted Coconut, Toasted Coconuts, Tomato, Tomato Caprese, Tomato Caprese on Pesto Roll, Tomatoes, Vanilla, Vegan, Vegan Orange Blackberry Scone, Vegan Orange Blackberry Scones, Vegan Scone, Vegan Scones, Vegas, Vegetable, Vegetables, Veggie, Veggies, Vinegar, Whip Cream, Whipped Cream

March 3, 2019
4:35 PM
by: Uhockey

The Factory Kitchen, Las Vegas NV

The Factory Kitchen

Pere Ubu – Ketel One Vodka, Lemon, Apple, Chamomille, Spiced Maple Syrup

Diablo – Galliano, Limoncello, Grapefruit, Blueberries

Iced Tea – Lemon

Prosciutto – 18 Month Aged Prosciutto di Parma, Lightly Fried Sage Dough, Arugula, Stracciatella Cheese, Liguarian Olive Oil, Black Pepper

Pancotto – Fried Duck Egg, Speck, Creamed Chard, Potato Vellutata, Crostone, Liguarian Olive Oil, Black Pepper

Pizzata Focaccina – Imported Crescenza Cheese, San Marzano Tomatoes, Capers, Sicilian Anchovies

Casonzei – Pork Sausage & Veal Ravioli, Cured Pork Belly, Sage Brown Butter, Parmigiano Reggiano Cheese

Mandilli Di Seta – Handkerchief Egg Pasta, Ligurian Almond Basil Pesto

Piemontesi – Red Wine Braised Beef Short Rib Agnolotti, Reggiano Cream Sauce, Sorrel

Anatra – Roasted Peking Duck Breast, Cannellini Beans, Farro, Braising Greens, Sun Dried Cherries

Fioretti – Oven-Roasted Breaded Cauliflower, Garlic, Parsley, Lemon, Capers

Double Espresso – Ice

Budino Pane – Warm Apple Bread Pudding, Caramel Gelato

Bignole – Chocolate, Hazelnut & Orange Cream, Candied Walnuts

Cannoli – Homemade Shells, Ricotta Filling, Orange Marmalade, Pistachios

A staple of Los Angeles’ Arts District since 2013 it was with a New Year that The Factory Kitchen debuted in Las Vegas, the space previously housing B&B completely reimagined modern as a welcoming point of entry to explore Chef Angelo Auriana’s regional Italian Cuisine.

Named for the original downtown space, Restaurateur Matteo Ferdinandi showing a lot of foresight by building early in an area soon to catch fire, it is immediately inside doors that open at 11:00am where guests will find both hostess and menu, prices typically a few dollars less than its former occupant though the cooking is every bit as satisfying and soulful.

Featuring clean lines from front to back, perhaps a bit sterile beyond the white-neon lounge but undeniably comfortable in terms of seating that includes banquettes and padded chairs, it is from polished service that pleasantries are offered prior to Cocktails, one called Pere Ubu featuring good viscosity and sweetness while the more pricey Diablo possesses complex herbal notes that play well off restrained bitterness and acid.

Quiet even at half-capacity, a gift at times compromised by tourists shouting down The Venetian’s “Restaurant Row,” it was while sipping and conversing that round one was presented, Chef Auriana’s famous Prosciutto as executed by Eduardo Pérez absolutely wonderful thanks to fried Dough and fresh Cheese plus nicely aged Meat while Pancotto brings the idea of “Breakfast for Dinner” to a whole new level by placing a fried Duck Egg atop Toast wrapped in smoked Pork and a base of nearly-liquefied Potatoes.

Investing next in one of three Focaccina, a “Pizza-like” interpretation of Focaccia di Recco featuring soft Cheese between crisp layers of Dough topped by vibrant Sauce, it was after devouring every bite that Pasta was presented, signature Mandilli Di Seta almost glowing green and as fresh tasting as it looked while stuffed Ravioli and Agnolotti were both precisely executed from thin Noodles to rich Fillings plus accoutrements that accentuate rather than overwhelm.

Keeping prices fairly appropriate even with Secondi and Specials, Ribeye at $48 and aged-Duck for $33 arguably a bargain considering the location, it was alongside boldly-flavored Cauliflower that the latter was presented, a full Breast left rosy and appropriately plated rustic atop tender Beans, Greens and Grains greedily sopping up the Juices of cooked Cherries.

Taking an Espresso along with Dessert, the fact that The Factory Kitchen only serves Raw Sugar and Stevia understandable but nonetheless flying in the face of science, it was from Pastry Chef Jorge Luque that three choices were felt indispensible, buttery Bread Pudding finished first as it was most temperature sensitive but the title of “best” reserved for either remarkably light Profiteroles dubbed “Bignole” or Las Vegas’ newly crowned standard-bearer for crunchy Shell and smooth Filling from Sicily.

FOUR STARS: With recent news that Fiamma will shutter and the likes of Portofino long gone it is on the bones of B&B that The Factory Kitchen stands, Las Vegas’ constant state of turnover bringing in another popular concept that executes well from start to finish and is only held back by a name that might confuse guests and a location that, due to outside noise, occasionally disrupts what is otherwise not only a delicious but well-priced experience.

RECOMMENDED: Pere Ubu, Prosciutto, Mandilli Di Seta, Casonzei, Fioretti, Bignole, Cannoli.

AVOID: Seating along the wall closest to Restaurant Row is frequently affected by outside noise and The Factory Kitchen’s decision to only serve “Natural” sweeteners may limit the enjoyability of Soft Drinks for some.

TIP: Open 11am until 11pm daily with menus and specials such as the Anatra updated frequently at www.thefactorykitchen.com/las-vegas/

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

www.venetian.com/restaurants/the-factory-kitchen.html

Posted in Bread Pudding, Coffee, Dessert, Food, Ice Cream, Italian, Las Vegas, Nevada, Pizza, Pork, The Factory Kitchen Tagged 100% Maple Syrup, 100% Pure Maple Syrup, 18 Month Aged Prosciutto di Parma, Agnolotti, Agnolotti Pasta, Almond, Almond Basil Pesto, Almonds, Anatra, Anchovy, Angelo Auriana, Apple, Apple Bread Pudding, Apples, Arugula, Basil, Bean, Beans, Beef, Beef Short Rib, Beef Short Ribs, Belly, Bignole, Black Pepper, Black Peppers, Blueberries, Blueberry, Braised Beef Short Rib, Braised Beef Short Rib Agnolotti, Braised Beef Short Ribs, Braising Greens, Bread, Bread Pudding, Breaded Cauliflower, Breast, Breasts, Brown Butter, Budino, Budino Pane, Butter, Cake, Cakes, Candied Walnut, Candied Walnuts, Cannellini Bean, Cannellini Beans, Cannoli, Cannoli Shell, Cannoli Shells, Cannolis, Caper, Capers, Caramel, Caramel Gelato, Casonzei, Casonzei Pasta, Cauliflower, Chamomille, Chamomille Tea, charcuterie, Chard, Cheese, Cherries, Cherry, Chocolate, Cocktail, Cocktails, Coffee, Cookie, Cookies, Cow, Cows, Cream, Cream Sauce, Creamed Chard, Crescenza, Crescenza Cheese, Crostini, Crostone, Cured Pork Belly, Dark Chocolate, Dessert, Desserts, Diablo, Diablo Cocktail, Double Espresso, Dough, Duck, Duck Breast, Duck Egg, Duck Eggs, Ducks, Eduardo Pérez, Egg, Egg Pasta, Egg Yolk, Egg Yolks, Eggs, endoedibles, Espresso, Farro, Filling, Fioretti, Focaccia, Focaccia di Recco, Focaccina, Food, Foodie, Fried Dough, Fried Duck Egg, Fried Egg, Fried Eggs, Fried Sage Dough, Galliano, Galliano Liqueur, Garlic, Gelato, Grapefruit, Grapefruits, Greens, Handkerchief Egg Pasta, Handkerchief Pasta, Hazelnut, Hazelnut & Orange Cream, Hazelnut Cream, Hazelnuts, Homemade Shell, Homemade Shells, Ice, Ice Cream, Iced Tea, Imported Crescenza Cheese, Italian, Jorge Luque, Ketel One, Ketel One Vodka, Las Vegas, Lemon, Lemons, Lightly Fried Sage Dough, Liguarian Olive Oil, Ligurian Almond Basil Pesto, Limoncello, Limoncello Liqueur, LV, Mandilli Di Seta, Mandilli Di Seta Pasta, Maple, Maple Syrup, Marmalade, Matteo Ferdinandi, Michael Uzmann, Nevada, NV, Oil, Olive, Olive Oil, Olives, Orange, Orange Cream, Orange Marmalade, Oranges, Oven-Roasted Breaded Cauliflower, Oven-Roasted Cauliflower, Pancotto, Pane, Parmigiano Reggiano, Parmigiano Reggiano Cheese, Parsley, Pasta, Pastries, Pastry, Pear, Pears, Peking Duck, Pepper, Peppers, Pere Ubu, Pere Ubu Cocktail, Pesto, Pesto Sauce, Piemontesi, Piemontesi Pasta, Pig, Pistachio, Pistachios, Pizza, Pizzata, Pizzata Focaccina, Pork, Pork Belly, Pork Sausage, Pork Sausage & Veal Ravioli, Potato, Potato Vellutata, Potatoes, Profiterole, Profiteroles, Prosciutto, Prosciutto di Parma, Pudding, Pure Maple Syrup, Ravioli, Ravioli Pasta, Red Wine, Red Wine Braised Beef Short Rib Agnolotti, Red Wine Braised Beef Short Rib Agnolotti Pasta, Reggiano, Reggiano Cheese, Reggiano Cream Sauce, Ricotta, Ricotta Cheese, Ricotta Cheese Filling, Ricotta Filling, Roasted Peking Duck, Roasted Peking Duck Breast, Sage, Sage Brown Butter, San Marzano, San Marzano Tomato, San Marzano Tomatoes, Sauce, Sausage, Short Rib, Short Rib Agnolotti, Short Ribs, Sicilian Anchovies, Sicilian Anchovy, Sin City, Sorrel, Speck, Spiced Maple Syrup, Stracciatella, Stracciatella Cheese, Sugar, Sun Dried Cherries, Sun Dried Cherry, Swiss Chard, Syrup, Tea, The Factory Kitchen, The Venetian, Toast, Tomato, Tomatoes, Vanilla, Veal, Vegas, Vellutata, Vodka, Walnut, Walnuts, Warm Apple Bread Pudding, Wine, Yolk, Yolks

March 3, 2019
11:35 AM
by: Uhockey

Spago by Wolfgang Puck, Las Vegas NV

Spago by Wolfgang Puck

Margherita Pizza – San Marzano Tomatoes, Fresh Mozzarella, Basil

Smoked Salmon Pizza – Dill Cream, Red Onion, Salmon Pearls

Chinois Chicken Salad – Candied Cashews, Crisp Wontons, Ginger-Soy Vinaigrette

Hand Made Ricotta Cavatelli – Spicy Lamb Bolognese, Fiore Sardo

Veal “Wiener Schnitzel” – Marinated Cucumbers, Fingerling Potato Salad, Young Mache

Root Vegetable Succotash – Bourbon-Brown Sugar Pecan Butter, Sage / Anson Mills Grits – Wild Mushroom Ragout, Parmigianino-Reggiano Cheese

Spiked Lemon – Japanese Yuzu Cream, Chiffon Cake, Citrus Mousse

Dark Chocolate Souffle – Dulce de Leche Ice Cream, Whipped Cream, Chocolate Sauce

Golden Puck – Chocolate Mousse, Candied Peanuts, Praline Sauce

Not opposed to Wolfgang Puck like so many others, meals at Spago Beverly Hills and Spago inside The Forum Shops at Caesars’ in 2008 and 2015 both executing on their premise, it was with three friends that Spago at The Bellagio was visited on Saturday, a re-route from elsewhere finding the former Olives shockingly quiet inside though at capacity on the outdoor patio.

One part the result of rent and the other a consequence of #metoo, the outcome an entirely renovated space overlooking iconic fountains, it was upon check-in at the hostess podium that guests were led past bar and dining room, a perfect 67ᵒF in the shade with breeze everything one could want in early March though servers wandering in circles both looked and performed far below the expected level of a Restaurant selling $22 Salads and $44 Entrees before noon.

Toqued by Mark Andelbradt since debuting last Summer, partially overlapping lunch and dinner menus expectedly focused on Chef Puck’s signature style of California Cuisine, it was after two requested Cocktails from Bussers that a middle-age female waitress made her presence known, an order of two courses finally placed some twenty minutes after seating along with requests for a second Bloody Mary that the imbibing guest still contests arrived without Vodka.

Unsurprisingly popular with tourists, a bachelorette party to one side singing along to Lady Gaga while women to the right ate Pizza with fork and knife, it was after adding a $14 Shot to $4 Mix that course one arrived, the Margherita – eaten appropriately by hand – featuring good Cheese and Tomatoes atop benign Crust while Wolfgang Puck’s iconic Smoked Salmon version stole the spotlight thanks to thin layers of Fish draped over tangy Cream and raw Onions.

Still finding service lacking, refills of Water either too slow or splashed all-over clothless tables while Bread service never arrived, it was after enjoying the diverse textures of Chinois Chicken Salad that share-plates were reset, but not before the waitress managed to up-sell another guest on “fun” Coffee with Kahlua and Frangelico for $30.

Deciding to stick with classics considering the crowd, Spago’s Wiener Schnitzel unquestionably a highlight with the thinly pounded cutlet expertly fried and exceedingly light next to traditional condiments, it is unfortunate that housemade Pasta performed far less admirably, a $24 tab for what amounts to no more than 3/4 cup not only slightly overcooked but also far from “spicy.”

Improved by Sides, both caramelized Vegetables and buttery Grits served in sharable portions with rustic appeal, it was acknowledging Kamel Guechida’s contribution that $18-19 was paid per Dessert, the former Robuchon Chef’s vision carried out by Romain Cornu successfully from Fruit to Chocolate with particular attention warranted for “Spiked Lemon” served like Italian Tartufo, though Knights fans may instead opt for a “Golden Puck” that comes complete with Dark Chocolate goalie stick.

THREE STARS: Exorbitantly priced, even for a celebrity Chef Restaurant on The Strip, Spago by Wolfgang Puck continues to execute the classics as it always has, but certainly not with the sort of service one expects at Bellagio regardless of the scenery.

RECOMMENDED: Smoked Salmon Pizza, Chinois Chicken Salad, Veal “Wiener Schnitzel,” Root Vegetable Succotash, Spiked Lemon.

AVOID: Hand Made Ricotta Cavatelli, itemized Alcohol.

TIP: Open at 11:30am daily, reservations strongly encouraged for outside seating.

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

www.wolfgangpuck.com/dining/spago-lv/

Posted in Dessert, Food, Ice Cream, Las Vegas, Nevada, Pizza, Souffle, Spago, Spago by at The Bellagio, Spago by Wolfgang Puck, Spago by Wolfgang Puck at The Bellagio Tagged Anson Mills, Anson Mills Grits, Basil, Beef, Bellagio, Bolognese, Bolognese Sauce, Bourbon, Bourbon-Brown Sugar, Bourbon-Brown Sugar Pecan Butter, Bread, Brown Sugar, Butter, Cabbage, Cake, Cakes, Candied Cashew, Candied Cashews, Candied Peanut, Candied Peanuts, Caramel, Cashew, Cavatelli, Cavatelli Pasta, Cheese, Chicken, Chicken Salad, Chickens, Chiffon, Chiffon Cake, Chinois Chicken Salad, Chocolate, Chocolate Mousse, Chocolate Sauce, Chocolate Souffle, Citrus, Citrus Mousse, Corn Meal, Cornmeal, Cow, Cows, Cream, Crisp Wonton, Crisp Wontons, Crust, Cucumber, Cucumbers, Dark Chocolate, Dark Chocolate Souffle, Dessert, Desserts, Dill, Dill Cream, Dulce de Leche, Dulce de Leche Ice Cream, endoedibles, Fingerling Potato, Fingerling Potato Salad, Fingerling Potatoes, Fiore Sardo, Fiore Sardo Cheese, Fish, Fish Egg, Fish Eggs, Food, Foodie, Fresh Mozzarella, Fresh Mozzarella Cheese, Ginger-Soy, Ginger-Soy Vinaigrette, Golden Puck, Grit, Grits, Hand Made Ricotta Cavatelli, Ice Cream, Japanese Yuzu, Japanese Yuzu Cream, Kamel Guechida, Lamb, Lamb Bolognese, Lamb Bolognese Sauce, Lambs, Las Vegas, Lemon, Lemons, LV, Mache, Mache Salad, Margherita, Margherita Pizza, Marinated Cucumber, Marinated Cucumbers, Mark Andelbradt, Michael Uzmann, Mousse, Mozzarella, Mozzarella Cheese, Mushroom, Mushrooms, Nevada, Nut, Nuts, NV, Onion, Onions, Parmigianino-Reggiano, Parmigianino-Reggiano Cheese, parsnip, Parsnips, Pasta, Pastries, Pastry, Peanut, Peanuts, Pecan, Pecan Butter, Pecans, Pepper, Peppers, Pizza, Potato, Potatoes, Praline, Praline Sauce, Pralines, Puck, Ragout, Red Onion, Red Onions, Ricotta, Ricotta Cavatelli, Ricotta Cavatelli Pasta, Ricotta Cheese, Roe, Romain Cornu, Root Vegetable, Root Vegetable Succotash, Root Vegetables, Root Vegetables Succotash, Rutabaga, Rutabagas, Sage, Salad, Salads, Salmon, Salmon Fish, Salmon Pearl, Salmon Pearls, Salmon Roe, San Marzano, San Marzano Tomato, San Marzano Tomatoes, San Marzanos, Sauce, Schnitzel, Sheep, Sheeps, Sin City, Smoked Salmon, Smoked Salmon Fish, Smoked Salmon Pizza, Souffle, Soy, Soy Sauce, Spago, Spago by at The Bellagio, Spago by Wolfgang Puck, Spago by Wolfgang Puck at The Bellagio, Spicy Lamb Bolognese, Spiked Lemon, Succotash, Sugar, Sweet Potato, Sweet Potatoes, Tartufo, The Bellagio, Tomato, Tomatoes, Vanilla, Veal, Veal “Wiener Schnitzel”, Vegas, Vegetable, Vegetables, Vinaigrette, Whip Cream, Whipped Cream, Wiener Schnitzel, Wild Mushroom, Wild Mushroom Ragout, Wild Mushrooms, Wolfgang Puck, Wonton, Wontons, Young Mache, Young Mache Salad, Yuzu, Yuzu Cream

March 1, 2019
6:00 PM
by: Uhockey

Restaurant Guy Savoy [5,] Las Vegas NV

Restaurant Guy Savoy

Iced Tea

Salt Cured Foie Gras and Brioche Sandwich, Black Truffle Vinaigrette

Canapes – Radish with Buttered Radish, Zucchini with Zucchini Puree and Champagne Vinaigrette

Beef Tartare Burger, Horseradish

Bread Cart – Sourdough, Black Olive Sourdough, Bacon, Classic Baguette, Multigrain Fennel Baguette, Pain de Campagne, Milk Bread, Rosemary Focaccia, Cherry Pecan, Whole Wheat Honey, Beurre d’Échiré, Fluer de Sel, Black Pepper

Amuse Bouche – Kusshi Oyster Concasse, Scallion, Lemon, Oyster Leaf, Olive Oil, Seaweed Granite

Crab Salad and Beet Variation – Dungeness Crab, Osetra Caviar, Coriander, Gold Leaf

Octopus in Cold Steam, Flavors and Textures of a Bearnaise – Sous Vide Egg Yolk, Tarragon Emulsion, Shallot Puree, Riesling Gelee, Crispy Octopus

Black Cod, Octopus, Beluga Lentil, Sauce Marniere – Vadouvan, Shimeji Mushrooms

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

Roasted Veal Sweetbread, Textures of Butternut Squash, Jus Meurniere – Salted Wild Mushrooms, Wilted Rainbow Kale, Veal Jus

Wild Squab, Pheasant, Duck, Foie Gras and Cabbage Marmite – Light Game Jus, Puff Pastry, Perigord Black Truffle

Petite Basque Cheese, Textures of Pear and Saffron – Honey, Sable Cookie

From Beet to Sweet – Candied Beet Shell, Beet Espuma, Pickled Mustard Seed, Hazelnuts, Mustard Greens

Chocolate and Meadowsweet – Milk Chocolate Custard, Dulce Cream, Caramel Sauce, Chocolate Discs

Double Espresso – Ice

Mignardises – Madeline, Cherry Lime Macaron, Hazelnut Macaron, Rhubarb Pate de Fruit, Blueberry Clafoutis, Dark Chocolate Cocoa Nib Tart, Rice Pudding, Crème Caramel, Chocolate Mousse, Vanilla Ice Cream, Popcorn Ice Cream

Earl Grey Sorbet, Black Pepper Cream

Sea Salt Caramels

First visited in 2009, at that time managed by Franck Savoy and the recipient of two Michelin Stars plus a perfect rating from AAA, it has more recently become an annual tradition to eat at Restaurant Guy Savoy inside Caesars’ Palace, the latest pair of meals overseen by Chef Julien Asseo both reaching new heights in terms of Food and service.

Inhabiting the Augustus Tower since 2006 and still Chef Savoy’s only North American outpost, a fundamental focus on lighter French Fare executed faithfully while at the same time giving Chef Asseo and his talented kitchen the flexibility to make the menu their own, it was this time as a party of four that seats were taken in the main dining room, familiar staff once again present and paralleled only by Le Cirque locally in terms of their ability to match professionalism with personality.

Dining a little earlier in the year than usual, Chef Asseo’s upcoming departure to open a Restaurant of his own in Paso Robles making this meal a Bon Voyage but at the same time a celebration things to come, it was immediately upon seating that guests were welcomed, the Champagne Cart soon rolling up and two opting to partake in a glass of Savoy’s signature Cuvee while others enjoyed Wine or Iced Tea.

Honored to allow Chef Asseo Carte Blanche once again, a combination of a la carte items and those from the Menu Prestige providing first-timers an opportunity to taste some of Guy Savoy’s classics without overlooking Julien’s creativity, it was after timeless Canapés of Foie Gras and Beef that “Crudites” arrived, a Turnip cored and filled with buttered pulp plus Zucchini rolled around tangy Puree each gone in a bite before the arrival of a single Kusshi Oyster suspended in Olive Oil and topped tableside with lightly salted Ice.

Following tasting menu format over three and a half hours, the famous Bread Cart revisited thrice and again highlighted by Black Olive Sourdough plus a Loaf studded with Cherries and Pecans, it was featuring Beets instead of April 2018’s Spring flavors that Crab Salad again dazzled, a touch of Coriander playing off sweet Meat that juxtaposes Caviar which leads nicely into a follow-up plate of Octopus Carpaccio “in cold steam” of Seawater.

More impressed by this season’s Octopus than previously, the textures improved by Egg Yolk and thin crisps as opposed to more sizable fritters, it was using the Cephalopod in an entirely different manner that Black Cod came next, a delicate Filet lightly perfumed by Curry atop Shimeji Mushrooms and tender Tentacles plus toothsome Lentils.

Next paying homage to an icon, Guy Savoy’s Artichoke and Black Truffle Soup more impressive than ever during peak season and predictably shocking to those first experiencing it thanks to a silky texture despite no Cream, it was after sopping up each drop with swirled Brioche that roasted Sweetbreads were offered, the tender Offal balanced by Squash and Kale Crisps amidst light cooking Jus that also necessitated extra Bread to soak up, plus more Beurre d’Échiré for the second slice.

Benefitting next from nature’s bounty, the end of hunting season giving Chef Asseo access to Wild Game proudly featured in one of Savoy’s rarely served classics, it was after carving a Puff Pastry seal from cast iron that aromatic Stew was presented, the trio of Birds and Cabbage fortified by Foie Gras and given additional emphasis by Perigord Truffles liberally shaved tableside.

Transitioning the palate in two steps, first a flower of Petite Basque brightened by Fruit and Honey followed by Guy Savoy’s famous “From Beet to Sweet,” it was here that Pastry Chef Sébastien Polycarpe presented the all-new Chocolate and Meadowsweet, an item for the upcoming Spring menu offering bright herbaceousness – but not Mint – amidst Milk Chocolate Custard, Dark Chocolate Sable and Dulce Cream.

Carrying on with Coffee, staff’s recollection of a preference for Double Espresso over a full glass of Ice admittedly impressive, it was choosing widely from the Mignardise Cart that Pate de Fruit, Chocolate Tart and Rice Pudding all stood out, though so too did Popcorn Ice Cream and palate cleansing Earl Grey Sorbet.

Bid farewell by staff, the Sommelier receiving particularly high praise from diners who imbibed for both his recommendations and accessible attitude, it was after promising Julien a visit soon after his Restaurant opens that guests departed, complimentary valet an added bonus as were the Sea Salt Caramels enjoyed during the car-ride home.

FIVE STARS: Typically making an annual visit to Restaurant Guy Savoy in early Spring it was hearing the exciting announcement that Chef Asseo would be departing mid-March to open a Restaurant of his own that the timetable shifted forward, a combination of friends in town plus Monsieur Savoy himself on-site making the evening particularly memorable.

RECOMMENDED: Black Olive Sourdough Bread, Cherry Pecan Bread, Dungeness Crab, Artichoke and Black Truffle Soup, Roasted Veal Sweetbread, Wild Game Marmite, From Beet to Sweet, Chocolate and Meadowsweet, Rhubarb Pate de Fruit, Dark Chocolate Cocoa Nib Tart, Rice Pudding, Vanilla Ice Cream, Popcorn Ice Cream.

AVOID: N/A

TIP: Julien’s last day is 3/17/19 and his successor will once again be by way of promotion from within.

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

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

Posted in Bread Basket, Coffee, Crab, Dessert, Foie, Foie Gras, Food, Ice Cream, Las Vegas, Macaron, Macaroon, Madeline, Madelines, Nevada, Octopus, Sweetbread, Sweetbreads, Truffle, Truffles Tagged Amuse, Amuse Bouche, Artichoke, Artichoke and Black Truffle Soup, Artichoke Soup, Artichokes, Baby Zucchini, Baby Zucchinis, Baguette, Baguettes, Bearnaise, Béarnaise Sauce, Beef, Beef Tartare, Beef Tartare Burger, Beet, Beet Espuma, Beets, Beluga Lentil, Beluga Lentils, Beurre d’echire, Black Cod, Black Cod Fish, Black Olive, Black Olive Sourdough Bread, Black Olives, Black Pepper, Black Pepper Cream, Black Peppers, Black Truffle, Black Truffle Butter, Black Truffle Soup, Black Truffle Vinaigrette, Black Truffles, Blueberries, Blueberry, Blueberry Clafoutis, Bread, Bread Cart, Brioche, Brioche Bread, Brioche Sandwich, Bun, Buns, Burger, Burgers, Butter, Buttered Radish, Buttered Radishes, Butternut Squash, Cabbage, Caesars', Caesars' Palace, Cake, Cakes, Canape, Canapes, Candied Beet, Candied Beet Shell, Candied Beets, Caramel, Caramel Sauce, Caramels, Caviar, Champagne, Champagne Vinaigrette, Cheese, Cherries, Cherry, Cherry Lime Macaron, Cherry Lime Macarons, Cherry Pecan Bread, Chocolate, Chocolate and Meadowsweet, Chocolate Disc, Chocolate Discs, Chocolate Mousse, Clafoutis, Classic Baguette, Classic Baguettes, Cocoa, Cocoa Nib, Cocoa Nib Tart, Cocoa Nibs, Cod, Cod Fish, Coffee, Cold Steam, Concasse, Cookie, Cookies, Coriander, Cow, Cows, Crab, Crab Salad, Crab Salad and Beet Variation, Crabs, Cream, Creme, Creme Caramel, Crispy Octopus, Crudite, Crudites, Curry, Custard, Dark Chocolate, Dark Chocolate Cocoa Nib Tart, Dark Chocolate Tart, Dessert, Desserts, Disc, Discs, Double Espresso, Duck, Duck Liver, Dulce, Dulce Cream, Dungeness Crab, Dungeness Crabs, Earl Grey, Earl Grey Sorbet, Earl Grey Tea, Egg, Egg Yolk, Egg Yolks, Eggs, Emulsion, endoedibles, Espresso, Espuma, Fennel, Fish, Fish Egg, Fish Eggs, Fish Roe, Flan, Flavors and Textures of a Bearnaise, Fluer de Sel, Focaccia, Focaccia Bread, Foie, Foie Gras, Foie Gras and Cabbage, Food, Foodie, From Beet to Sweet, Game Jus, Gelee, Gold, Gold Leaf, Granite, Greens, Gruyere, Gruyere Cheese, Guy Savoy, Hamburger, Hamburgers, Hazelnut, Hazelnut Macaron, Hazelnut Macarons, Hazelnuts, Honey, Horseradish, Ice, Ice Cream, Iced Tea, Julien Asseo, Jus, Jus Meurniere, Kale, Kusshi, Kusshi Oyster, Kusshi Oyster Concasse, Kusshi Oysters, Las Vegas, Leaf, Leaves, Lemon, Lemons, Lentil, Lentils, Light Game Jus, Lime, Limes, Liver, LV, Macaron, Macarons, Madeline, Madelines, Marmite, Marniere, Marniere Sauce, Meadowsweet, Meurniere, Meurniere Jus, Michael Uzmann, Mignardise, Mignardises, Milk, Milk Bread, Milk Chocolate, Milk Chocolate Custard, Mousse, Multigrain, Multigrain Fennel Baguette, Mushroom, Mushroom Brioche, Mushroom Brioche Bread, Mushrooms, mustard, Mustard Green, Mustard Greens, Mustard Seed, Mustard Seeds, Nevada, Nut, Nuts, NV, Octopus, Octopus in Cold Steam, Oil, Olive, Olive Oil, Olives, Osetra, Osetra Caviar, Oyster, Oyster Leaf, Oyster Leaves, Oysters, Pain, Pain de Campagne, Parmesan, Parmesan Cheese, Pastries, Pastry, Pate de Fruit, Pear, Pears, Pecan, Pecans, Pepper, Peppers, Perigord Black Truffle, Perigord Black Truffles, Perigord Truffle, Perigord Truffles, Petite Basque, Petite Basque Cheese, Pheasant, Pickle, Pickled Mustard Seed, Pickled Mustard Seeds, Pickles, Pigeon, Popcorn, Popcorn Ice Cream, Pudding, Puddings, Puff Pastry, Puree, Radish, Radish with Buttered Radish, Radishes, Rainbow Kale, Restaurant Guy Savoy, Rhubarb, Rhubarb Pate de Fruit, Rice, Rice Pudding, Riesling, Riesling Gelee, Riesling Wine, Roasted Veal Sweetbread, Roasted Veal Sweetbreads, Roe, Rosemary, Rosemary Focaccia Bread, Sable, Sable Cookie, Sable Cookies, Sables, Saffron, Salad, Salads, Salt, Salt Cured Foie Gras, Salt Cured Foie Gras and Brioche Sandwich, Salted Wild Mushroom, Salted Wild Mushrooms, Sandwich, Sandwiches, Sauce, Sauce Bearnaise, Sauce Marniere, Scallion, Scallions, Sea Salt, Sea Salt & Caramel, Sea Salt Caramels, Sea Water, Sea Weed, Seaweed, Seaweed Granite, Sébastien Polycarpe, Seed, Seeds, Shallot Puree, Shimeji, Shimeji Mushroom, Shimeji Mushrooms, Shimejis, Sin City, Sorbet, Soup, Sourdough, Sourdough Bread, Sous Vide Egg Yolk, Sous Vide Egg Yolks, Squab, Squash, Squashes, Sugar, Sweetbread, Sweetbreads, Tarragon, Tarragon Emulsion, Tart, Tartare, Tarte, Tartes, Tarts, Tasting Menu, Tea, Textures of Butternut Squash, Textures of Pear and Saffron, Toasted Mushroom Brioche, Toasted Mushroom Brioche Bread, Truffle Soup, Vadouvan, Vadouvan Curry, Vanilla, Vanilla Ice Cream, Veal, Veal Jus, Veal Sweetbread, Veal Sweetbreads, Vegas, Vinaigrette, Wheat, Whole Wheat, Whole Wheat Honey Bread, Wild Duck, Wild Mushroom, Wild Mushrooms, Wild Pheasant, Wild Pigeon, Wild Squab, Wilted Rainbow Kale, Wine, Yolk, Yolks, Zucchini, Zucchini Puree, Zucchini with Zucchini Puree and Champagne Vinaigrette, Zucchinis

March 1, 2019
11:32 AM
by: Uhockey

Shiraz Restaurant Catering [3,] Las Vegas NV

Shiraz Catering

Garden Salad – Red Onion, Tomato, Cucumber, Lettuce, Green Chili, Lemon, Goat Cheese, Vinaigrette

Barbari Bread

Butter Naan

Basmati Rice

Tahdig – Persian Crispy Rice

Pakora – Vegetable Fritter, Besan Batter

Hummus

Baba Ganouj

Chicken Biryani – Marinated Chicken, Rice

Chicken Kabob, Chelo Kabob Koobideh

Grilled Tomatoes

Chicken Tikka Masala – BBQ Boneless Chicken, Tomato Gravy, Cream

Fesenjan – Chicken, Sauce of Pomegranate Molasses and Ground Walnuts

Daal Gosht – Lamb, Lentils, Tomatoes

Green Karahi Chicken – Chicken, Coriander, Mint, Yogurt, Green Peppers

Gajar Ka Halwa – Shredded Carrots, Sweetened Cardamom Milk, Almonds

With recent mistakes threatening the sustainability of pharmaceutical representatives allowing the office to coordinate and #supportlocal it was to the trusted team of Raja Abdul Majid and Chef Jainine Jaffer that Friday’s catering was delegated, $15 per diner yielding enough Food to feed at least twice as many guests with everything delivered temperature appropriate and delicious as ever.

Beginning to develop a following inside the old Habib’s, a full house on Valentine’s Day featuring live music plus special items further displaying the talent in both front and back of house, it was after unpacking several trays plus divided plates and utensils that attendees explored their options, young Hispanics at first skeptical but quickly finding lightly spiced Pakora and Chicken Tikka Masala enjoyable along with Kabobs that many paired to Basmati Rice or Naan used as Pita.

Truly a Restaurant capable of feeding any crowd, a diversity of Indian, Pakistani and Persian dishes all properly executed, it was with Hummus and smoky Eggplant Puree that lighter flavors were offered along-side Salads, those seeking something healthy getting their fill while also praising two types of Chutney and thick, cooling Raita.

Additionally offering Chicken Biryani, a bountiful tray providing plenty of leftovers for its fans, those seeking more intriguing Poultry were given the option of Fesenjan or Chef’s daily special Green Karahi Chicken, the sweet Persian classic still unlike anything else in terms of texture and taste while the combination of Peppers, Mint and Yogurt made the Pakistani version intensely fragrant but not overly spicy.

Enjoying extra Fesenjan and Tahdig after a spicy serving of Daal Gosht, fork-tender Lamb and “perfectly cooked” Lentils impressing two Indian Physicians, it was with Gajar Ka Halwa that lunch came to a conclusion, the fact that finely ground Carrots don’t *look* delicious potentially dissuading those unfamiliar which meant that two hours later when more than half the tray was left another heaping bowl was enjoyed…and then another.

N/A: Making it blog policy to not ‘rate’ places based on catering alone the professionalism of Shiraz’s program is everything one might hope for, and after bad experiences with other local caterers or Restaurants with “catering” recently the importance of reliability has never been more relevant to convincing pharmaceutical companies to #supportlocal.

RECOMMENDED: Butter Naan, Tahdig, Pakora, Baba Ganouj, Chelo Kabob Koobideh, Fesenjan, Chicken Tikka Masala, Gajar Ka Halwa.

AVOID: N/A.

TIP: Contact Shiraz via online form, Telephone (702) 870-0860 or Email info@shirazrestaurant.com for Catering inquires or checkout ezcater.com to do it on your own.

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

www.shirazrestaurant.com

Posted in Bread Basket, Catering, Dessert, Food, Las Vegas, Nevada, Shiraz, Shiraz Catering, Shiraz Restaurant, Shiraz Restaurant Catering Tagged #supportlocal, Almond, Almonds, Baba Ganouj, Baba Ganoush, Babaganoush, Barbari, Barbari Bread, Basmati Rice, Batter, BBQ Boneless Chicken, BBQ Chicken, Bean, Beans, Beef, Besan, Besan Batter, Biryani, Boneless Chicken, Bread, Butter, Butter Naan, Cardamom, Cardamom Milk, Carrot, Carrots, Catering, Cauliflower, Cheese, Chelo Kabob, Chelo Kabob Koobideh, Chevre, Chevre Cheese, Chick Pea, Chick Peas, Chicken, Chicken Biryani, Chicken Kabob, Chicken Tikka Masala, Chickens, Chickpea, Chickpeas, Chili, Chilis, Chutney, Chutneys, Cinnamon, Coriander, Corn, Cow, Cows, Cream, Crispy Rice, Cucumber, Cucumbers, Cumin, Daal, Daal Gosht, Dessert, Desserts, Eggplant, Eggplants, endoedibles, Fesenjan, Food, Foodie, Fritter, Fritters, Gajar Halwa, Gajar Ka Halwa, Garam Masala, Garbanzo, Garbanzo Bean, Garbanzo Beans, Garbanzos, Garden Salad, Ginger, Goat Cheese, Golden Raisin, Golden Raisins, Gravy, Green Chili, Green Chilis, Green Karahi Chicken, green pepper, Green Peppers, Grilled Tomato, Grilled Tomatoes, Ground Walnut, Ground Walnuts, Halwa, Hummus, Jainine Jaffer, Jozef Letasi, Kabob, Kabobs, Karahi Chicken, Koobideh, Lamb, Lambs, Las Vegas, Lemon, Lemons, Lentil, Lentils, Lettuce, Lime, LV, Marinated Chicken, Michael Uzmann, Milk, Mint, Mint Chutney, Mints, Molasses, Mutton, Naan, Nevada, NV, Oil, Olive, Olive Oil, Olives, Onion, Onions, Pakora, Pakoras, Pepper, Peppers, Persian Crispy Rice, Pomegranate, Pomegranate Molasses, Pomegranates, Potato, Potatoes, Raisin, Raisins, Raita, Raja Abdul Majid, Raja Majid, Red Chili, Red Chili Pepper, Red Chili Peppers, Red Chili Powder, Red Chilis, Red Onion, Red Onions, Rice, Roasted Eggplant, Roasted Eggplants, Salad, Salads, Salt, Sauce, Sauce of Pomegranate Molasses and Ground Walnuts, Seed, Seeds, Sesame, Sesame Seed, Sesame Seeds, Sheep, Sheeps, Shiraz, Shiraz Catering, Shiraz Restaurant, Shiraz Restaurant Catering, Shredded Carrot, shredded Carrots, Sin City, Sugar, Sultana, Sultanas, Sweetened Cardamom Milk, Tahdig, Tamarind, Tamarind Chutney, Tikka Masala, Tomato, Tomato Gravy, Tomatoes, Vegas, Vegetable, Vegetable Fritter, Vegetable Fritters, Vegetables, Vinaigrette, Walnut, Walnuts, Yogurt

February 23, 2019
7:00 PM
by: Uhockey

Le Cirque [18,] Las Vegas NV

Le Cirque

Moulin Rouge, Grey Goose Citron, Pama Liqueur, Pomegranate Juice, Fresh Sour

Salted Brioche, Olive Spiral, Chocolate Bread, Bordier Butter

Avocado, Artichoke, Parsley, Black Truffle

Steak Tartare, Osetra Caviar, Potato Aioli, Beef Tendon

Escargot, Garlic Croutons, Licorice Salad, Black Garlic

Veal Sweetbreads, Caramelized Cauliflower, Ginger Honey Glaze

Tagliatelle, Black Truffles, Parmesan Emulsion

Dover Sole, Caviar-Lemon Beurre Blanc, Baby Zucchini, Truffle Potato Mousseline

A5 Japanese Wagyu, Goat Cheese Flan, Potatoes Soufflé, Bordelaise Sauc

Cervena Venison, Dark Chocolate Port Reduction, Brussels Sprouts, Roasted Chestnuts, Celeriac Puree

Pumpkin Ice Cream, Gingerbread Cone, Dark Chocolate

Double Espresso, Ice

Classic Vacherin, Meringue, Mango, Coconut Sorbet, Exotic Fruit, Tropical Sauce

Pear Parfait, Yogurt Ice Cream, Lemon Curd, Lychee Guimauve

White Chocolate Mousse, Roasted Pineapple, Coconut Ice Cream

Pistachio Macaron, Peach Macaron, Lemon Guimauve, Cassis Pate de Fruit, Chocolates

Now a perennial recipient of 5-Star status from Forbes, in addition to several previously-achieved accolades both domestic and international, it was in early celebration of a birthday that reservations were made at Le Cirque, General Manager Ivo Angelov and his staff again making the evening one to remember just as they have for two decades.

Last visited in November and since undergoing some changes, a new color scheme for Bellagio joined by several high end pieces of porcelain and serviceware for the resort’s best Restaurant, it was after a brief wait in the foyer that two guests were led to one of twenty tables, menus declined in favor of carte blanche coordinated on this evening by Chef Billy Maldonado.

Always a packed house for the better part of three turns, a 7:00pm arrival following the pre-theater crowd but before a primarily European clientele prone to late starts, it was with Evian poured and Moulin Rouge in hand that the first of many surprises arrived, Bread now baked on-site joined by Butter from Bordier and each of three styles an upgrade from the past with particular attention to lightly sweetened Brioche and a golden coil laced with Olives.

Predictably finding Le Cirque in possession of seasonal Truffles, France’s Black bounty replacing Italian Whites and benefitting from a similarly excellent harvest, it was with an entirely vegan Salad that dinner got started, the entwinement of Artichoke and Avocado mild but acting as a good carrier for the fragrant Fungus while Parsley Puree added an herbaceous finish.

Turning polar opposite for course two, carefully applied Leaves and Flowers the only Animal or Dairy-free aspects of silky Steak Tartare topped in Caviar, it was after eating each bite atop a crispy Beef Tendon that another bold plate was presented, the gently-cooked Burgundy Snails providing only slight resistance to the tooth and nicely complimented by Garlic around and below bitter Licorice Greens.

Served at a leisurely pace, approximately three hours of dancing fountains and quiet conversation enjoyed from start to finish, course four featured seared Sweetbreads topped tableside with Ginger and Honey before transitioning to hand-cut Noodles and Parmesan generously topped with Tuber melanosporum, the aroma arguably bolder than ever before and this simple combination of flavors again highlighting precisely the way luxury ingredients can shine in the proper season and setting.

Witnessing the very definition of customer service while awaiting a Fish course, Ivo and his staff procuring Pizza and Fries for picky children at a nearby ten-top, it was with an amused smile that adults instead dined on Dover Sole “Meunière,” the quotes added to signify an elevation from rustic-Sauce to one boasting Caviar poured over top delicate Flesh and truffled Pommes Puree.

Most certainly not a light meal, extra Brioche to sop up complex Sauces unapologetically requested more than once, it was in a swirl of Smoke that three ounces of A5 Japanese Wagyu was presented alongside melted Cheese and puffed Potatoes, the Bordelaise adding depth just as Chocolate-Port Reduction did to medium-rare Cervena Venison served with Brussels Sprouts, roasted Chestnuts and leaf-shaped Cookies made of the same.

Reprising Autumn’s palate cleanser with Pumpkin and Gingerbread, a double Espresso for both guests fending off an impending deep sleep for at least another hour, it was flanking Le Cirque’s classic Vacherin that old and new favorites arrived, White Chocolate Mousse and Roasted Pineapple thankfully quite light while the Pear “Parfait” eats something like baked Pudding with diverse textures and restrained sweetness.

FIVE STARS: Visited for nearly every special event or celebration over the last four years, and memorable as far back as when first experienced in 2008, there is a reason why Le Cirque remains one of Las Vegas’ most coveted tables and every component of that was on full display on Saturday from Ingredients and their preparation to the intimate room and world-class service.

RECOMMENDED: Salted Brioche and Bordier Butter, Veal Sweetbreads, Tagliatelle, Dover Sole, Cervena Venison, Pear Parfait.

AVOID: N/A.

TIP: Website menu is not currently up-to-date, but rest assured Le Cirque does not serve “Chicken Nuggets.”

www.bellagio.com/en/restaurants/le-cirque.html

Posted in Bread Basket, Coffee, Dessert, Food, Ice Cream, Las Vegas, Le Cirque, Macaron, Macaroon, Nevada, Sweetbread, Sweetbreads, Tasting Menu, Truffle, Truffles Tagged A5, A5 Japanese Wagyu, A5 Japanese Wagyu Beef, A5 Wagyu, A5 Wagyu Beef, Aioli, Alan Mardonovich, Artichoke, Artichokes, Avocado, Avocados, Baby Zucchini, Baby Zucchinis, Beef, Beef Tartare, Beef Tendon, Bellagio, Beurre, Beurre Blanc, Billy Maldonado, Black Currant, Black Currants, Black Garlic, Black Truffle, Black Truffles, Bordelaise, Bordelaise Sauce, Bordier, Bordier Butter, Bread, Brioche, Brioche Bread, Brussels Sprout, Brussels Sprouts, Burgundy Escargot, Burgundy Snail, Burgundy Snails, Butter, Cake, Cakes, Caramelized Cauliflower, Cassis, Cassis Pate de Fruit, Cauliflower, Caviar, Caviar Lemon Beurre Blanc, Celeriac, Celeriac Puree, Celery Root, Cervena, Cervena Venison, Cheese, Chestnut, Chestnuts, Chevre, Chevre Cheese, Chicharron, Chicharrones, Chicharrons, Chocolate, Chocolate Bread, Chocolate Mousse, Chocolate Port Reduction, Chocolates, Cinnamon, Citron, Classic Vacherin, Classic Vacherin Cake, Classic Vacherin for Two, Cocktail, Cocktails, Coconut, Coconut Ice Cream, Coconut Sorbet, Coconuts, Coffee, Cone, Cones, Coocoa, Cookie, Cookies, Cow, Cows, Cream, Crouton, Croutons, Curd, Currant, Currants, Dark Chocolate, Dark Chocolate Port Reduction, Dark Chocolate Port Sauce, Deer, Deers, Double Espresso, Dover Sole, Dover Sole Fish, Dover Sole Meunière, Edible Flower, Edible Flowers, Egg, Egg White, Egg Whites, Eggs, Emulsion, endoedibles, Escargot, Escargots, Espresso, Exotic Fruit, Exotic Fruits, Fish, Flan, Flower, Flowers, Food, Foodie, Fresh Sour, Fruit, Fruits, Garlic, Garlic Crouton, Garlic Croutons, Ginger, Ginger bread, Ginger Honey Glaze, Gingerbread, Gingerbread Cone, Glaze, Goat Cheese, Goat Cheese Flan, Grey Goose, Grey Goose Citron, Grey Goose Vodka, Guimauve, Hazelnut, Hazelnuts, Honey, Honey Glaze, Ice, Ice Cream, Ivo Angelov, Japanese A5 Wagyu Beef, Juice, Kobe Beef, Las Vegas, Le Cirque, Le Cirque Bellagio, Lemon, Lemon Beurre Blanc, Lemon Curd, Lemon Guimauve, Lemons, Licorice, Licorice Salad, Liqueur, LV, Lychee, Lychee Guimauve, Lychees, Macaron, Macarons, Mango, Mangoes, Mangos, Marshmallow, Marshmallows, Meringue, Meuniere, Meuniere Sauce, Michael Uzmann, Mignardise, Mignardises, Moulin Rouge, Moulin Rouge Cocktail, Mousse, Mousseline, Nevada, Nut, Nuts, NV, Olive, Olive Bread, Olive Spiral, Olive Spiral Bread, Olives, Osetra, Osetra Caviar, Pama, Pama Liqueur, Parfait, Parmesan, Parmesan Cheese, Parmesan Cheese Emulsion, Parmesan Emulsion, Parsley, Passion Fruit, Passionfruit, Pasta, Pastries, Pastry, Pate de Fruit, Pate de Fruits, Peach, Peach Macaron, Peaches, Pear, Pear Parfait, Pears, Perigord Black Truffle, Perigord Black Truffles, Petit Four, Petit Fours, Pineapple, Pineapples, Pistachio, Pistachio Macaron, Pistachios, Pomegranate, Pomegranate Juice, Pomegranates, Pommes, Pommes Souffle, Port, Port Wine, Potato, Potato Aioli, Potato Mousseline, Potatoes, Potatoes Soufflé, Puffed Beef Tendon, Pumpkin, Pumpkin Ice Cream, Pumpkins, Puree, Red Vein Sorrel, Red Wine, Reduction, Roasted Chestnut, Roasted Chestnuts, Roasted Pineapple, Roasted Pineapples, Root, Roots, Salad, Salads, Salt, Salted Brioche, Salted Brioche Bread, Sauce, Sauce Bordelaise, Sauce Meuniere, Sin City, Snail, Snails, Sole, Sole Fish, Sorbet, Sorrel, Souffle, Sour, Sprout, sprouts, Steak, Steak Tartare, Sugar, Sweetbread, Sweetbreads, Tagliatelle, Tagliatelle Pasta, Tartare, Tasting Menu, Tendon, Tropical Sauce, Truffle Potato Mousseline, Truffles, Vacherin, Vacherin Cake, Vanilla, Vanilla Cream, Veal, Veal Sweetbread, Veal Sweetbreads, Vegas, Venison, Vodka, Wagyu, Wagyu Beef, White Chocolate, White Chocolate Mousse, Wine, Yogurt, Yogurt Ice Cream, Zucchini, Zucchinis

February 23, 2019
12:45 PM
by: Uhockey

America [2,] Las Vegas NV

America

Black & White Bar

Coconut Glazed Cake Donut

Glazed Yeast Donut

Maple Bacon Bar

Rocky Road Bismark

Cherry Pie Bismark

Butterfinger Cronut

Although T-Mobile Arena and Park MGM have certainly rejuvenated the south end of Las Vegas Boulevard New York New York remains devoid of destination dining, but for those in the area a little discussed fact is that the 24/7 America Restaurant has been offering some of Sin City’s best Donuts since 2013.

Situated just off the gaming floor, and in close proximity to Self-Parking, it is at a distance that visitors will notice overhead signs in Red, White and Blue, the façade giving those who step inside an expectation of traditional American Diner staples though for those who crave fried Dough it is from counter-service to the right that the objects of their desire are available.

Featuring both Cake and Yeast plus Filled and Fancy options, the cost of seven for $12 and fifteen for $24 a veritable bargain in comparison to the likes of District for quality far better than Dunkin, it is after perusing approximately two-dozen styles that selections are carefully boxed, early arrival predictably offering the widest range, although staff reports stock is replaced fresh throughout the day as needed.

Enjoyed elsewhere, and also available with table service inside America, it was by way of a Long John topped a la Black & White Cookie that tasting began, a Brioche base fried golden and fluffy beneath Frosting that cracks to the tooth while the ubiquitous Maple Bacon Bar instead tends smoother with a good amount of crispy Pork to help offset topping that is more thinly applied than most but still quite sweet.

Further impressing with Cake, the small-ish round moist but not heavy beneath plenty of toasted Coconut, guests fond of simple Raised and Glazed will be happy to know America’s fares well without being greasy, a follow-up Cherry Pie Bismark unfortunately less enjoyable as a result of runny artificial Filling made even more cloying by a dusting of Powdered Sugar.

Back on track with Rocky Road, two types of Chocolate Chips plus chopped Nuts and Caramel served atop a hefty pocket full of Vanilla Pudding, it was much like last time that New York New York’s Croissant Donut stood out against the pack, an impressive degree of separation developed between laminated layers that offered a stark textural contrast to crumbled Butterfinger held in place by Chocolate Icing.

FOUR STARS: Judged on Donuts alone, the fairly-priced plates as tasted five years ago not yet deemed worth a repeat with so many other options within walking distance, guests in and around New York New York should strongly consider stepping inside for a snack when the mood strikes, both prices and quality far better than the average while the location is easily accessible whether accessing the property by foot or by car.

RECOMMENDED: Butterfinger Cronut, Rocky Road Bismark, Coconut Glazed Cake Donut, Glazed Yeast Donut.

AVOID: Cherry Pie Bismark.

TIP: Located next to the Front Desk, Locals receive 10% off with valid ID.

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

www.newyorknewyork.mgmresorts.com/en/restaurants/america.html

Posted in America at New York New York, America Restaurant at New York New York, Breakfast, Croissant, Croissants, Dessert, Food, Las Vegas, Nevada, Pork Tagged America, America at New York New York, America Restaurant, America Restaurant at New York New York, Bacon, Bismark, Bismark Donut, Bismark Donuts, Bismark Doughnut, Bismark Doughnuts, Bismarks, Black & White, Black & White Bar, Black & White Donut, Black & White Donuts, Black & White Doughnut, Black & White Doughnuts, Black and White, Black and White Donut, Black and White Donuts, Black and White Doughnut, Black and White Doughnuts, Bread, Butter, Butterfinger, Butterfinger Candy, Butterfinger Cronut, Butterfinger Cronuts, Cake, Cake Donut, Cake Donuts, Cake Doughnut, Cake Doughnuts, Cakes, Candy, Caramel, Caramel Frosting, Caramel Glaze, Caramel Icing, Cherries, Cherry, Cherry Filling, Cherry Pie, Cherry Pie Bismark, Cherry Pie Bismark Donut, Cherry Pie Bismark Donuts, Cherry Pie Bismark Doughnut, Cherry Pie Bismark Doughnuts, Cherry Pie Bismarks, Cherry Pie Donut, Cherry Pie Donuts, Cherry Pie Doughnut, Cherry Pie Doughnuts, Cherry Pie Filling, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chips, Chocolate Frosting, Chocolate Glaze, Chocolate Icing, Coconut, Coconut Frosting, Coconut Glaze, Coconut Glazed Cake Donut, Coconut Glazed Cake Donuts, Coconut Glazed Cake Doughnut, Coconut Glazed Cake Doughnuts, Coconut Icing, Coconuts, Confectioner's Sugar, Croissant, Croissant Donut, Croissant Donuts, Croissant Doughnut, Croissant Doughnuts, Croissants, Dark Chocolate, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, endoedibles, Filled Donut, Filled Donuts, Filled Doughnut, Filled Doughnuts, Filling, Food, Foodie, Frosting, Glaze, Glazed Donut, Glazed Donuts, Glazed Doughnut, Glazed Doughnuts, Glazed Yeast Donut, Glazed Yeast Donuts, Glazed Yeast Doughnut, Glazed Yeast Doughnuts, Icing, Las Vegas, LV, Maple, Maple Bacon, Maple Bacon Bar, Maple Bacon Donut, Maple Bacon Donuts, Maple Bacon Doughnut, Maple Bacon Doughnuts, Maple Frosting, Maple Glaze, Maple Icing, Michael Uzmann, Nevada, New York New York, Nut, Nuts, NV, Pastries, Pastry, Pecan, Pecans, Pie, Pies, Pig, Pork, Powdered Sugar, Pudding, Raised Donut, Raised Donuts, Raised Doughnut, Raised Doughnuts, Rocky Road, Rocky Road Bismark, Rocky Road Bismark Donut, Rocky Road Bismark Donuts, Rocky Road Bismark Doughnut, Rocky Road Bismark Doughnuts, Rocky Road Bismarks, Shredded Coconut, Shredded Coconuts, Sin City, Sugar, Toasted Coconut, Toasted Coconuts, Vanilla, Vanilla Frosting, Vanilla Glaze, Vanilla Icing, Vanilla Pudding, Vegas, White Chocolate, White Chocolate Chip, White Chocolate Chips, Yeast Donut, Yeast Donuts, Yeast Doughnut, Yeast Doughnuts

February 23, 2019
11:25 AM
by: Uhockey

La Cave Wine and Food Hideaway, Las Vegas NV

La Cave Wine and Food Hideaway

Coffee

Tuscan Pear – Pear Vodka, Limoncello, Blood Orange, Lemon

Chilled Tomato Shooter – Basil Oil

Yogurt Parfait – Granola, Honey, Blueberries, Raspberries

Heirloom Tomato Caprese – Mozzarella, Balsamic Glaze, Basil

Fruit Cup – Watermelon, Pineapple, Blueberries, Strawberries, Mint

Applewood Sliced Bacon, Chicken Sausage Links

Chicken Wings and Waffles – Tapatio, Syrup

Filet Mignon Eggs Benedict – Poached Egg, Hollandaise, English Muffin, Paprika

Truffle Mushroom Grits – Pecorino Cheese, Truffle Oil

Mini Bagel & Lox – Smoked Salmon, Cream Cheese, Capers

Veal Short Rib Hash – Sunny Side Egg, Peppers, Fingerling Potatoes

Angus Mini Burgers – Chipotle Mayo, Mushroom Duxelle

Snickers Pancakes – Caramelized Bananas Foster

Bacon & Egg Flatbread – Neuske’s Bacon, Poached Quail Egg / Tomato Mozzarella Flatbread – Roasted Tomatoes, Capers, Basil Oil

La Cave Egg Sandwich – Scrambled Eggs, Spicy Aioli, Tomatoes, Mozzarella Cheese, Pita Bread

French Toast – Corn Flake Crusted Brioche Bread, Syrup

Baked Potato Loaded Tater Tots – Bacon, Sour Cream, Cheddar Cheese, Brown Gravy

Cinnamon Apple Waffle – Poached Apples, Blueberries, Raspberries

Chocolate Chip Cookie, Oatmeal Raisin Cookie, Reese’s Pieces Peanut Butter Cookie, Gluten Free Raspberry Muffin, Blueberry Muffin, Banana Nut Muffin

Temporarily shuttered for renovation, but now open once again across from The Buffet at Wynn, it is at La Cave Wine and Food Hideaway that diners can find a different sort of “all you can eat” experience from 10:30am until 2:00pm on weekends.

Opened in late 2010 by Michael Morton, at that time the only Wynn Restaurant operated by an outside source but now joined by both Urth Café as well as Cipriani, it is at a hostess podium outside that guests are first met, staff then escorting them past a neon fixture reading “In vino veritas” en route to a dining room decorated in dark wood and foliage.

Built to resemble the tasting rooms of Northern California, a pair of Bars including one with seating flanked by temperature-controlled vaults, it is on leather chairs as light enters from opaque glass that menus are offered, the first a lengthy list of Wines by the bottle or glass and the other a collection of small plates served “butler style.”

Intimate in terms of atmosphere, a light soundtrack and hushed conversations complimented by staff who bring around a list of twenty items at varying intervals, it was with one diner adding-on bottomless Bloody Marys and Mimosas that the other opted for Coffee and a Cocktail, the Tuscan Pear offering a syrupy mouthfeel but plenty of booze reined in by bright Citrus.

Offering American small-plates by Chef Billy DeMarco, several years with the Morton Group including the opening of CRUSH at MGM following years in New York, it is not long after arrival that Food begins to circulate, an opening Gazpacho ‘Shooter’ refreshing by way of Basil Oil while sliced Tomatoes around fresh Mozzarella and a Basil Leaf were brightened by a drizzle of Balsamic Vinegar.

Moving next to Yogurt, Granola and Fresh Fruit, each item presented from a tray for the guest’s acceptance or denial, it was from a cone lined with paper that snappy Sausage and Bacon were plucked before transitioning to “Chicken and Waffles,” or in this case the choice of Wing or Drumstick tossed with Mexican Hot Sauce atop a quarter circle that remains crisp around the edges and fluffy on the inside.

Quiet around 11:30 but filling to perhaps quarter capacity by noon, those dissuaded by 45-minute lines at The Buffet all but guaranteed a better experience for approximately the same price at La Cave, it was atop Filet grilled medium that a poached Egg and Paprika was served, the English Muffin readily soaking up Yolk and Hollandaise Sauce just as a skillet of Polenta offered in follow-up had become thick by way of saturation with Cream, Pecorino Cheese and Truffle Oil.

Delighting with toasted Bagels and Lox, the house-smoked Fish served in a good ratio to classic condiments, fans of Hash will also appreciate DeMarco’s shredded Veal served with Peppers and Potatoes while Angus “Mini Burgers” are also nicely presented and far from the typical Slider thanks to Mushrooms served like a Spread along with smoky Mayonnaise.

Underwhelmed by both Flatbreads, a staple of the lunch and dinner menu unfortunately undercooked and presented luke-warm, it was with good fortune that these were quickly followed by all-new Snickers Pancakes topped in Bananas Foster, the melted Chocolate and Caramel adding unexpected texture to fluffy Buttermilk and the overall sweetness assuring no additional Syrup was necessary.

Swapping out share plates on request, a necessity for those not wanting to mix sweet with savory, it was after another round of Grits that La Cave’s Egg “Sandwich” arrived, the flavor highlighted by Tomato plus a touch of heat while “Loaded” Tots were heavy but delicious thanks to Bacon, Cheddar and Brown Gravy.

Finishing up sweet, a male server who scampered off after presenting one tiny piece of tepid French Toast doing a disservice to what might have otherwise been a decent dish, it was after another skillet of Chicken and Waffles that another type of Waffle was offered, this one riddled with Cinnamon and topped with Apples plus mixed Berries that led nicely into Pastries and Cookies highlighted by a soft and chewy Oatmeal Raisin round plus an incredibly light Raspberry Muffin that turned out to be Gluten-free.

FOUR STARS: Smartly designed for the sort of guests typically visiting Wynn, La Cave Wine and Food Hideaway’s Butler-style Brunch offers good value for just $42 per person thanks to well-designed plates, professional service and the sort of room conducive to quiet conversation and relaxation.

RECOMMENDED: Chilled Tomato Shooter, Chicken Sausage Links, Chicken Wings and Waffles, Truffle Mushroom Grits, Mini Bagel & Lox, Veal Short Rib Hash, Snickers Pancakes, Oatmeal Raisin Cookie, Reese’s Pieces Peanut Butter Cookie, Gluten Free Raspberry Muffin.

AVOID: Flatbread, French Toast.

TIP: Bottomless Drinks are available for $28 per person and include six different Cocktails, Beer, Mimosas and Sangria.

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

www.lacavelv.com

www.wynnlasvegas.com/dining/casual-dining/la-cave

Posted in Breakfast, Coffee, Dessert, Food, French Toast, La Cave, La Cave Wine & Food Hideaway, La Cave Wine and Food Hideaway, Las Vegas, Nevada, pancake, Pancakes, Pizza, Pork, Truffle, Truffles, Waffle, Waffles Tagged Aioli, Angus Beef Mini Burger, Angus Beef Mini Burgers, Angus Beef. Angus Burger, Angus Beef. Angus Burgers, Angus Mini Burger, Angus Mini Burgers, Apple, Apples, Applewood Bacon, Applewood Sliced Bacon, Bacon, Bacon & Egg Flatbread, Bacon and Egg Flatbread, Bagel, Bagels, Baked Potato, Baked Potato Loaded Tater Tots, Baked Potatoes, balsamic, Balsamic Glaze, Balsamic Vinegar, Banana, Banana Nut Muffin, Banana Nut Muffins, Bananas, Bananas Foster, Basil, Basil Oil, Beef, Benedict, Billy DeMarco, Blood Orange, Blood Oranges, Blueberries, Blueberry, Blueberry Muffin, Blueberry Muffins, Bread, Brioche, Brioche Bread, Brown Gravy, Butter, Candy, Candy Bar, Caper, Capers, Caprese, Caprese Salad, Caramel, Caramelized Bananas Foster, Cereal, Cheddar, Cheddar Cheese, Cheese, Chicken, Chicken & Waffles, Chicken and Waffles, Chicken Sausage, Chicken Sausage Link, Chicken Sausage Links, Chicken Wing, Chicken Wings, Chicken Wings and Waffles, Chilled Tomato Shooter, Chip, chipotle, Chipotle Mayo, Chipotle Mayonnaise, Chipotle Pepper, Chipotle Peppers, Chipotles, Chips, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chips, Cinnamon, Cinnamon Apple, Cinnamon Apple Waffle, Cinnamon Apples, Cocktail, Cocktails, Coffee, Cookie, Cookies, Corn Flake, Corn Flake Crusted Brioche Bread, Corn Flakes, Corn Flakes Cereal, Cornmeal, Cow, Cows, Cream, Cream Cheese, Dark Chocolate, Dessert, Desserts, Drumstick, Drumsticks, Duxelle, Duxelles, Egg, Egg Sandwich, Egg Yolk, Egg Yolks, Eggs, Eggs Benedict, endoedibles, English Muffin, English Muffins, Filet, Filet Mignon, Filet Mignon Eggs Benedict, Filet Mignon Steak, Fingerling Potato, Fingerling Potatoes, Fish, Flatbread, Food, Foodie, French Toast, Fried Chicken, Fruit, Fruit Cup, Fruits, Gazpacho, Glaze, Gluten, Gluten Free, Gluten Free Muffin, Gluten Free Muffins, Gluten Free Raspberry Muffin, Gluten Free Raspberry Muffins, Granola, Gravy, Grits, Hash, Heirloom Tomato, Heirloom Tomato Caprese, Heirloom Tomato Caprese Salad, Heirloom Tomatoes, Hollandaise, hollandaise sauce, Honey, Hot Sauce, La Cave, La Cave Egg Sandwich, La Cave Wine & Food Hideaway, La Cave Wine and Food Hideaway, Las Vegas, Lemon, Lemons, Limoncello, Loaded Tater Tots, Lox, LV, Maple, Maple Syrup, Mayo, Mayonnaise, Michael Morton, Michael Uzmann, Mini Bagel & Lox, Mint, Mints, Mozzarella, Mozzarella Cheese, Muffin, Muffins, Mushroom, Mushroom Duxelle, Mushroom Duxelles, Mushrooms, Neuske, Neuske’s, Neuske’s Bacon, Nevada, Nut, Nuts, NV, Oat, Oatmeal, Oatmeal Raisin Cookie, Oatmeal Raisin Cookies, Oats, Oil, Onion, Onions, Orange, Oranges, Pancake, Pancakes, Paprika, Parfait, Pastries, Pastry, PB, Peanut, Peanut Butter, Peanut Butter Cookie, Peanut Butter Cookies, Peanuts, Pear, Pear Vodka, Pears, Pecorino, Pecorino Cheese, Pepper, Peppers, Pig, Pineapple, Pineapples, Pita, Pita Bread, Pizza, Poached Apple, Poached Apples, Poached Egg, Poached Eggs, Poached Quail Egg, Poached Quail Eggs, Polenta, Pork, Potato, Potatoes, Quail Egg, Quail Eggs, Raisin, Raisins, Raspberries, Raspberry, Reese's Pieces, Reese’s Pieces Peanut Butter Cookie, Reese’s Pieces Peanut Butter Cookies, Roasted Tomato, Roasted Tomatoes, Salad, Salads, Salmon, Salmon Fish, Sandwiches, Sauce, Sausage, Scrambled Egg, Scrambled Eggs, Short Rib, Short Rib Hash, Short Ribs, Sin City, Smoked Salmon, Snickers, Snickers Candy Bar, Snickers Pancake, Snickers Pancakes, Soup, Sour Cream, Spicy Aioli, Steak, Steve Wynn, Strawberries, Strawberry, Sugar, Sunny-Side Egg, Sunny-Side Eggs, Syrup, Tapatio, Tapatio Hot Sauce, Tater Tots, Tomato, Tomato Mozzarella Flatbread, Tomatoes, Truffle, Truffle Mushroom Grits, Truffle Oil, Truffles, Tuscan Pear, Tuscan Pear Cocktail, Vanilla, Veal, Veal Short Rib, Veal Short Rib Hash, Veal Short Ribs, Vegas, Vinegar, Vodka, Waffle, Waffles, Watermelon, Watermelons, Wing, Wings, Wynn, Wynn Las Vegas, Yogurt, Yogurt Parfait

February 20, 2019
6:25 PM
by: Uhockey

Black Tap Craft Burgers & Beer, Las Vegas NV

Black Tap Craft Burgers & Beer

Spicy Pina Slushie – Tequila, Mezcal, Pineapple, Lime, Chili Salt

The Texan Burger – Prime Beef Burger, Aged Cheddar, Crispy Onion Ring, Bacon, Sweet Baby Ray’s BBQ Sauce, Mayo with Onion Rings

The Bison Burger – Bison Burger, Fresh Mozzarella Cheese, Pesto Mayonnaise, Arugula, Shaved Parmesan, Roasted Tomatoes with Sweet Potato Fries

Crispy Chicken Sandwich – Korean BBQ, Buttermilk Coleslaw, Cilantro, Fresh Lime, Spicy Mayonnaise with Fries

Sweet N’ Salty Peanut Butter Shake – Chocolate Frosted Rim, Chocolate Gems, PB Cups, Sugar Daddy, Pretzel Rods, Chocolate Covered Pretzel, Whipped Cream, Chocolate Drizzle

Cookies N’ Cream Supreme Oreo Shake – Vanilla Frosted Rim, Crushed Oreos, Cookies ’N Cream Sandwich, Crumbled Oreo, Whipped Cream, Chocolate Drizzle

The Cake Shake Cake Batter Shake – Vanilla Frosted Rim, Rainbow Sprinkles, Funfetti Cake Slice, Whipped Cream, Maraschino Cherry

Open for just over a year in the former B&B Burgers & Beer space it was sort of a last minute decision to visit Black Tap Craft Burgers & Beer on Wednesday, alternative plans changed due to a sizable conference taking place at The Venetian but the pleasant staff ready, willing and able to take care of three more in addition to a fairly packed house.

A SoHo staple since 2015, Michelin-starred Chef Joe Isidori having departed the world of hotels and fine dining to focus on a casual concept close to his heart, it is immediately on approach to the Las Vegas location that guests are greeted, the sights and sounds emanating from inside a combination of neon and hip-hop from the ‘80s and 90’s.

Completely redesigned from its former occupant, the patio overlooking Venetian’s canals on this particular evening pending Sin City’s most substantial snowfall since the 1930s, it was into a sizable booth flanking the Shake stand that guests were seated, two youngsters consistently mixing, blending and topping throughout a nearly ninety-minute visit.

Urban-chic but comfortable, noise levels near the bar only half as loud in back, it was after perusal of a lengthy list that one Cocktail, three Sandwiches and a trio of Shakes were requested, the former arriving only moments later and everything the lady craves including Salt, Spice, Citrus and Tequila suspended in Ice.

Sourcing Beef from the legendary Pat Lafrieda, but not forgetting those with dietary restrictions by additionally offering Chicken, Falafel, Gluten Free Buns and Salads, it was perhaps a mistake to request both Shakes and Sandwiches simultaneously as remarkable portions soon filled the dining surface, though a first bite of Black Tap’s Crispy Chicken Sandwich definitely benefitted from cold Dairy since the Spicy Mayonnaise is most certainly no joke even when paired to brined Bird, Coleslaw and tangy Korean Barbeque Sauce.

Further impressed by Isidori’s Fries, the hand-cut Spuds crunchy and hot with just enough Salt, it was from there that the Bison Burger was tasted, the lean grind unfortunately a little dry even cooked medium beneath vibrant topping while the USDA Prime Beef comprising the Texan Burger was appropriately juicy and richly flavored enough to still be tasted amidst aged Cheddar, BBQ Sauce and Bacon.

Not bowled over by Sweet Potato Fries, some light and crispy while others suffered a substantial amount of sog, it was after enjoying several thick-cut Onion Rings that Shakes took center stage, the Sweet N’ Salty Peanut Butter version all sorts of audacious with viscosity best consumed via spoon that also comes in handy when scraping Chocolate, Peanut Butter Cups and M&M’s off the side.

Equally over the top otherwise, The Cake Shake which is apparently only available in limited quantities adorned by a Funfetti wedge with airy Buttercream, it was as Whipped Cream began to topple that Cookies N’ Cream Supreme was sipped and scooped, the flavor as expected but the texture a surprise as the crumbled Oreos remained firm in juxtaposition to the velvety Ice Cream.

THREE AND A HALF STARS: With almost every Casino on Las Vegas Boulevard now offering their own gourmet Burger Bar one might argue that Black Tap Craft Burgers & Beer is unnecessary, but between the combination of Food, atmosphere and service The Venetian seems to have done their homework on this one with a menu ready to please serious diners and Instagrammers alike.

RECOMMENDED: The Texan Burger, French Fries, Onion Rings, Cookies N’ Cream Supreme Shake, Sweet N’ Salty Peanut Butter Shake.

AVOID: The Bison Burger, Sweet Potato Fries.

TIP: Unless in a hurry consider ordering Shakes to follow Burgers as the piled-high construction becomes tenuous after a few minutes with Whipped Cream, Cake and more threatening an avalanche to the table.

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

www.venetian.com/restaurants/black-tap.html

Posted in Black Tap, Black Tap Craft Burgers & Beer, Dessert, Food, Ice Cream, Las Vegas, Nevada, Pork Tagged Aged Cheddar, Aged Cheddar Cheese, Arugula, Bacon, Barbecue, Barbecue Sauce, Barbeque, Barbeque Sauce, Batter, BBQ, BBQ Sauce, Beef, Beef Burger, Bison, Bison Burger, Black Tap, Black Tap Craft Burgers & Beer, Bread, Breast, Breasts, Bun, Buns, Burger, Burgers, Buttermilk, Buttermilk Coleslaw, Cabbage, Cake, Cake Batter, Cake Batter Shake, Cake Shake, Cakes, Candy, Caramel, Cheddar, Cheddar Cheese, Cheese, Cheeseburger, Cheeseburgers, Cherries, Cherry, Chicken, Chicken Breast, Chicken Breasts, Chicken Sandwich, Chickens, Chili, Chili Pepper, Chili Peppers, Chili Salt, Chilis, Chocolate, Chocolate Covered Pretzel, Chocolate Covered Pretzels, Chocolate Drizzle, Chocolate Frosted Rim, Chocolate Frosting, Chocolate Gem, Chocolate Gems, Chocolate Icing, Cilantro, Cinnamon, Coleslaw, Cookie, Cookies, Cookies & Cream, Cookies & Cream Shake, Cookies N’ Cream Shake, Cookies N’ Cream Supreme, Cookies N’ Cream Supreme Oreo Shake, Cookies N’ Cream Supreme Shake, Cookies ‘n Cream, Cookies ’N Cream Ice Cream Sandwich, Cookies ’N Cream Sandwich, Cow, Cows, Cream, Crispy Chicken, Crispy Chicken Sandwich, Crispy Onion Ring, Crispy Onion Rings, Crumbled Oreo, Crumbled Oreos, Crushed Oreo, Crushed Oreos, Dark Chocolate, Dessert, Desserts, Drizzle, endoedibles, Food, Foodie, Fresh Lime, Fresh Limes, Fresh Mozzarella Cheese, Fried Chicken, Fries, Frosting, Fry, Funfetti, Funfetti Cake, Funfetti Cake Slice, Hamburger, Hamburgers, Ice Cream, Ice Cream Sandwich, Icing, Joe Isidori, Korean Barbecue, Korean Barbeque, Korean BBQ, Las Vegas, Lemon, Lemons, Lime, Limes, LV, M&M, M&Ms, Maraschino Cherries, Maraschino Cherry, Mayo, Mayonnaise, Mezcal, Michael Uzmann, Milk, Milkshake, Milkshakes, Mozzarella, Mozzarella Cheese, Nevada, NV, Onion, Onion Ring, Onion Rings, Onions, Oreo, Oreo Cookie, Oreo Cookies, Oreo Ice Cream Sandwich, Oreo Shake, Oreos, Parmesan, Parmesan Cheese, Pastries, Pastry, PB Cup, PB Cups, Peanut Butter, Peanut Butter Cup, Peanut Butter Cups, Peanut Butter Shake, Pepper, Peppers, Pesto, Pesto Mayonnaise, Pig, Pineapple, Pineapples, Pork, Potato, Potatoes, Pretzel, Pretzel Rod, Pretzel Rods, Pretzels, Prime Beef Burger, Prime Burger, Rainbow Sprinkle, Rainbow Sprinkles, Roasted Tomato, Roasted Tomatoes, Salt, Sandwich, Sandwiches, Sauce, Shake, Shakes, Shaved Parmesan, Shaved Parmesan Cheese, Sin City, Slaw, Slushie, Spicy Mayo, Spicy Mayonnaise, Spicy Pina, Spicy Pina Slushie, Sprinkle, Sprinkles, Sugar, Sugar Daddy, Sweet Baby Ray’s, Sweet Baby Ray’s BBQ Sauce, Sweet N’ Salty, Sweet N’ Salty Peanut Butter Shake, Sweet N’ Salty Shake, Sweet Potato, Sweet Potato Fries, Sweet Potato Fry, Sweet Potatoes, Tequila, The Bison Burger, The Cake Shake, The Cake Shake Cake Batter Shake, The Texan Burger, The Venetian, Tomato, Tomatoes, USDA Prime Beef, USDA Prime Beef Burger, Vanilla, Vanilla Frosted Rim, Vanilla Frosting, Vanilla Icing, Vegas, Whipped Cream

February 20, 2019
11:25 AM
by: Uhockey

Good Pie Catering [3,] Las Vegas NV

Good Pie Catering

Johnny Be Good Grandma Style – Tomato Sauce, Pecorino, Fresh Garlic, Mozzarella, Fresh Mozzarella, Caramelized Onions, Roasted Mushrooms, Italian Sausage, Grana Padano, Fresh Basil

A Good Time Brooklyn Round – Mozzarella, Fresh Mozzarella, Grana, Meatballs, Ricotta, Tomato Sauce, Basil

Good Pep Brooklyn Round – Mozzarella, Fresh Mozzarella, Grana, Tomato Sauce, Pepperoni

Good White Detroit Square Style – Mozzarella, Fresh Mozzarella, Pecorino, Garlic Oil, Fresh Whipped Ricotta, Shaved Parm, Fresh Parsley

Thats Dat Good Sh&t Detroit Square Style – Cream Sauce, Porcini Mushrooms, Truffles, Mozzarella, Fresh Mozzarella, Wild Mushrooms, Local Onions, Truffle Oil, Parsley

The Good Good Gluten Free Detroit Style – Mozzarella, Fresh Mozzarella, Grana, Tomato Sauce, Sausage, Artichoke Hearts, Oregano

Sicilian Cheese Pie with Pepperoni – Tomato Sauce, Mozzarella, Fresh Mozzarella, Pecorino, Shaved Parm, Basil, Pepperoni

Good Balls – Homemade Beef and Pork Meatballs, Marinara Sauce, Fresh Parm, Fresh Parsley

Good Garlic Nots – Roasted Fresh Garlic, Garlic Confit, Garlic Oil, Mozzarella, Garlic Chips, Fresh Grated Grana Padano, Fresh Parsley served with Marinara Sauce

Good Caesar Salad – Urban Seed Baby Romaine, Grated Grana, Housemade Croutons, Good Caesar Dressing

Grandma’s Brown Butter Chocolate Chip Cookies

Recently celebrating its first birthday on National Pizza Day it seemed only right to #supportlocal with Good Pie on Wednesday, Pizzaiolo Vincent Rotolo delivering the order with characteristic enthusiasm before heading back to Las Vegas Boulevard for a full day of making Pies to feed guests visiting Pawn Plaza.

So far making the space work, naysayers regarding the location perhaps overlooking Rotolo’s passion and commitment to DTLV, it was largely old favorites that comprised an order arranged at $15 per diner, those arriving first nabbing plates of Salad, Garlic “Nots” and Meatballs that were gone within half-an-hour, as too were Brown Butter Chocolate Chip Cookies more lightly baked than in the past and still flexible with plenty of Butter and Sugar.

Moving on to the main event, Vincent’s previous four styles of Pizza recently joined by Sicilian, it was surrounded by a deep char that Fresh Mozzarella, Sauce and Pepperoni were found resting on a pillowy Dough, the texture decidedly different from his world-class Detroit-style with Cheese caramelizing the edges whether topped in housemade Garlic Oil and five Cheeses or “Dat Good Sh&t” including Cream Sauce, Porcini Mushrooms, Onions and Truffles.

Again hearing diners marvel at how something so thick can be “super light,” a compliment even more aptly applied to the Gluten Free Detroit Squares topped in Sausage and Artichokes, it was nonetheless predictable that those less adventurous gravitated to Brooklyn triangles topped simply with Pepperoni, though once some found out that “A Good Time” means Meatballs that circle with a base more than capable of standing up to a fold also went quickly.

Finishing up with the John Arena-inspired “Johnny Be Good,” here offered on Good Pie’s signature Grandma Crust, it was referring to this one as “Supreme” that guests were only part right, the toppings more restrained and focused largely on Italian Sausage alongside Mushrooms and Onions but the bold combination of flavors most certainly setting a very high standard.

N/A: Making it blog policy to not ‘rate’ places based on catering alone Good Pie remains as enjoyable delivered as it is in store regardless of what Rotolo will tell you, and if anyone has not had the chance to check it out by now then they owe it to themselves to do so immediately because in seven tries there has yet to be one bad bite on the menu.

RECOMMENDED: Detroit Style That’s DAT Good $hit, Good White Detroit Style, Johnny Be Good Grandma Style, A Good Time Brooklyn Round, Good Balls, Good Garlic Knots, Grandma’s Brown Butter Chocolate Chip Cookies.

AVOID: N/A.

TIP: Open 11am daily with online or phone orders available, delivery offered via Postmates within a 5-mile radius.

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

www.goodpie.com

Posted in Catering, Dessert, Food, Good Pie, Good Pie Catering, Las Vegas, Nevada, Pizza, Pork, Truffle, Truffles Tagged #supportlocal, A Good Time, A Good Time Brooklyn Round, A Good Time Brooklyn Round Pizza, A Good Time Pizza, Artichoke, Artichoke Heart, Artichoke Hearts, Artichokes, Baby Romaine Lettuce, Basil, Beef, Beef and Pork Meatball, Beef and Pork Meatballs, Beef Meatball, Beef Meatballs, Bread, Brooklyn Round, Brooklyn Round Pie, Brooklyn Round Pizza, Brown Butter, Brown Butter Chocolate Chip Cookie, Brown Butter Chocolate Chip Cookies, Butter, Caesar, Caesar Dressing, Caesar Salad, Caramelized Onion, Caramelized Onions, Catering, Cheese, Cheese Pie, Cheese Pizza, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chips, Confit, Cookie, Cookies, Cow, Cows, Cream, Crouton, Dark Chocolate, Dessert, Desserts, Detroit, Detroit Pie, Detroit Pizza, Detroit Square Style Pie, Detroit Style, Detroit Style Pie, Detroit Style Pizza, Detroit Style That’s That Good Sh*t, Detroit Style That’s That Good Shit, Dressing, DTLV, endoedibles, Food, Foodie, Fresh Basil, Fresh Garlic, Fresh Grated Grana Padano Cheese, Fresh Mozzarella, Fresh Mozzarella Cheese, Fresh Parm, Fresh Parmesan Cheese, Fresh Parsley, Fresh Whipped Ricotta, Fresh Whipped Ricotta Cheese, Garlic, Garlic Chip, Garlic Chips, Garlic Confit, Garlic Knot, Garlic Knots, Garlic Oil, Gluten, Gluten Free, Gluten Free Detroit Style, Gluten Free Detroit Style Pie, Gluten Free Detroit Style Pizza, Gluten Free Pie, Gluten Free Pizza, Good Balls, Good Caesar, Good Caesar Dressing, Good Caesar Salad, Good Garlic Not, Good Garlic Nots, Good Pep, Good Pep Brooklyn Round, Good Pep Brooklyn Round Pie, Good Pep Brooklyn Round Pizza, Good Pep Pie, Good Pep Pizza, Good Pie, Good Pie Catering, Good White, Good White Detroit Square Style, Good White Detroit Square Style Pie, Good White Detroit Square Style Pizza, Good White Pie, Good White Pizza, Grana, Grana Padano, Grana Padano Cheese, Grandma, Grandma Style, Grandma Style Pie, Grandma Style Pizza, Grandma Style Slice, Grandma’s Brown Butter Chocolate Chip Cookie, Grandma’s Brown Butter Chocolate Chip Cookies, Grated Grana, Grated Grana Cheese, Grated Grana Padano Cheese, Homemade Beef and Pork Meatball, Homemade Beef and Pork Meatballs, Housemade Crouton, Housemade Croutons, Italian Sausage, Johnny Be Good, Johnny Be Good Grandma Style, Johnny Be Good Grandma Style Pizza, Johnny Be Good Pizza, Las Vegas, Lettuce, Local Onion, Local Onions, LV, Marinara, Marinara Sauce, Meatball, Meatballs, Michael Uzmann, Mozzarella, Mozzarella Cheese, Mushroom, Mushrooms, Nevada, NV, Oil, Onion, Onions, Oregano, Parmesan, Parmesan Cheese, Parsley, Pastries, Pastry, Pawn Plaza, Pecorino, Pecorino Cheese, Pepperoni, Pie, Pies, Pig, Pizza, Porcini, Porcini Mushroom, Porcini Mushrooms, Porcinis, Pork, Pork Meatball, Pork Meatballs, Pork Sausage, Ricotta, Ricotta Cheese, Roasted Fresh Garlic, Roasted Garlic, Roasted Mushroom, Roasted Mushrooms, Romaine, Romaine Lettuce, Salad, Salads, Sauce, Sausage, Shaved Parm, Shaved Parmesan, Shaved Parmesan Cheese, Sicilian Cheese Pie, Sicilian Cheese Pie with Pepperoni, Sicilian Cheese Pizza, Sicilian Cheese Pizza with Pepperoni, Sicilian Pie, Sicilian Pizza, Sin City, Sugar, That's DAT Good $hit, That's DAT Good $hit Detroit Style, That's DAT Good $hit Pie, That's DAT Good $hit Pizza, That's Dat Good Sh&t Pie, That's Dat Good Sh&t Pizza, Thats Dat Good Sh&t, Thats Dat Good Sh&t Detroit Square Style, Thats Dat Good Sh&t Detroit Square Style Pie, Thats Dat Good Sh&t Detroit Square Style Pizza, The Good Good, The Good Good Gluten Free Detroit Style, The Good Good Gluten Free Detroit Style Pie, The Good Good Gluten Free Detroit Style Pizza, The Good Good Pie, The Good Good Pizza, Tomato, Tomato Sauce, Tomatoes, Truffle, Truffle Oil, Truffles, Urban Seed, Urban Seed Baby Romaine, Urban Seed Baby Romaine Lettuce, Vegas, Vince Rotolo, Vincent Rotolo, Whipped Ricotta, Whipped Ricotta Cheese, Wild Mushroom, Wild Mushrooms

February 16, 2019
6:30 PM
by: Uhockey

Hakkasan [2,] Las Vegas NV

Hakkasan Restaurant

Grilled Pork Ribs with Sweet Plum and Chinese Clove

Crispy Duck Salad with Pomelo, Pomegranate, Pine Nut and Lotus Root

Jewel of Jalisco – Avion 44 Extra Anejo Tequila, Fino Sherry, Contratto Bianco, Zirbenz Stone Pine Liqueur, Oaxacan Old Fashioned Syrup, Elderflower, Grapefruit Bitters

Píng Jìng – Haku Vodka, Campari, Vanilla Liqueur, Chamomile Tea, Blood Orange, Lemon, Yuzu Soda

Hakka Steamed Dim Sum Platter with Har Gau, Scallop Shumai, Chinese Chive Dumpling, Prawn and Chicken with Pak Choi Dumpling

Chicken and Salted Fish Fried Rice

Stir-fry Black Pepper Beef Ribeye with Merlot, Onions, Garlic, Rice Noodles

Roasted Chilean Seabass with Honey

Stir-fry French Beans, Lilly Bulb, Preserved Olive, Dry Chilis

The Vanishing Lady – Fortaleza Reposado, Habanero and Pink Peppercorn-infused Yellow Chartreuse, Watermelon, Ginger, Agave

Fallen Sovereign – Granny Smith Apple, Lemon, Cinnamon, Ginger

Peking Duck with Pancakes, Cucumbers, Ginger, Scallions and Hoisin Sauce

Sinful Chocolate – Raspberry Chocolate Marquise, Timut Raspberry Sorbet, Chocolate Decadence Cake, Timut La Esmeralda Crémeux

Macarons – Dark Chocolate, Passion Fruit Milk Chocolate, Lychee, Raspberry

When Hakkasan Nightclub opened at MGM Grand in April of 2013 it was difficult to not be impressed, the massive façade and reported cost of $100 million dollars making global headlines while the Restaurant off of which it was based gathered favorable reviews despite, at least size-wise, seeming like an afterthought.

Flashing forward nearly six years, a meal during Golden Week 2014 having previously shown Chef Ho Chee Boon’s “Chinoise chic” Fare competently executed by Las Vegas’ staff, it was in continuation of Chinese New Year that seats were again taken in the labyrinth-like Restaurant, a special menu only briefly perused before instead opting for some of Hakkasan’s more storied plates.

Undoubtedly one of Sin City’s most influential brands, humble beginnings in 2001 at Hanway Place in London a distant memory after partnering with Angel Management Group and subsequently purchasing Light Group as well as Brian Malarkey’s Herringbone and Searsucker, guests entering Hakkasan are immediately greeted at a long stand lined with young women, the smell of flowers in the air while music plays subtly overhead.

Stylish but not stuffy, the compress and expand from MGM to the dining room drawing attention to high ceilings over dark wood and marble, it was in a section currently empty that a banquette set for two was found, the choice of bottled versus tap Water immediately requested as two menus each for Food and Beverage were laid down on the table.

Remembered as feeling rushed last time, little changed in terms of service over the intervening years even though the Restaurant was less than 25% full, it was less than three-minutes later than inquiry was made as to whether Cocktails had been selected, the list of twenty not even half-navigated but two selected after a few more minutes including the holiday Píng Jìng with Vanilla playing off Citrus plus a Vodka base while the $28 Jewel of Jalisco dazzled with a facet-cut Ice Cube at the center of Tequila, Elderflower and bold herbal flavors.

Ordering three Appetizers simultaneous with Drinks, both sticky Pork Ribs and Ho Chee Boon’s legendary Duck Salad arriving before the aforementioned Beverages, it was after photos that a server mixed and plated Confit, Fruit and Greens, each bite entirely different from that prior but all delicious while Dim Sum arriving later was better than the American average but thicker skinned and less flavorful than what is offered at recent openings such as Mott32 and China Tang in MGM’s District.

Moving on to Entrees and Sides, pre-requesting a Peking Duck with the reservation apparently completely overlooked and a paltry piece of Skin and Meat somehow intended to compensate nearly forty minutes later, guests seeking a true Hakkasan classic shouldn’t think twice before requesting roasted Sea Bass painted with Honey atop a bed of Bok Choy, the sweetness complimentary rather than overwhelming while stir-fried Beef was equally well matched to Wine, Onions and Garlic plus a Rice Noodle nest to be broken up for added texture.

Impressing further with sides, the subtle saltiness of dried Fish paired well to Chicken and Rice just as preserved Olives help highlight fried Beans, it was while waiting for Duck that two additional Drinks were sipped, The Vanishing Lady bringing heat but reigning it in with Watermelon and Ginger while a Mocktail titled Fallen Sovereign reminisced of Apple Cider without being too sweet thanks to a liberal squeeze of Lemon.

Rounding out a short two-hours with Dessert, Coffee never offered by a server who virtually disappeared after his boss acknowledged the Duck issue, those seeking traditional Cantonese sweets are better off taking the party elsewhere, the finale at Hakkasan almost exclusively French dating back to when Monica Delgadillo was in charge and highlighted by Parisian quality Macarons plus a variety of deconstructed creations such as “Sinful Chocolate” which tastes a lot like Black Forest Cake despite using Raspberries instead of Cherries.

THREE AND A HALF STARS: Magnificent in magnitude, with soaring ceilings above dark woods, a meal at Hakkasan always feels like an event, but given the fact that service has twice proven sub-par it is hard to really sit back and enjoy the experience even though both Food and Beverage are executed on a level that justifies the price.

RECOMMENDED: Píng Jìng, Crispy Duck Salad, Chicken and Salted Fish Fried Rice, Roasted Chilean Seabass with Honey, Macarons.

AVOID: Expectations of traditional Cantonese Cuisine must be left at the door.

TIP: “Our dress code is smart casual. No sportswear, swimwear, or sandals are permitted. Shorts are suitable during summer months as long as they are worn smartly with shoes and a collared shirt. Please do not wear hats inside Hakkasan.”

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

www.hakkasan.com/locations/hakkasan-las-vegas

Posted in Dessert, Food, Hakkasan, Hakkasan Restaurant, Ice Cream, Las Vegas, Macaron, Macaroon, Nevada, pancake, Pancakes, Pork Tagged Agave, Agave Syrup, Aril, Avion, Avion 44, Avion 44 Extra Anejo, Avion 44 Extra Anejo Tequila, Bean, Beans, Beef, Beef Ribeye, Beef Ribeye Steak, Bitters, Black Pepper, Black Pepper Beef Ribeye, Black Peppers, Blood Orange, Blood Oranges, Bok Choy, Bread, Bulb, Bulbs, Cake, Cakes, Campari, Chamomile, Chamomile Tea, Chartreuse, Chicken, Chicken and Salted Fish Fried Rice, Chilean Sea Bass, Chilean Seabass, Chili, Chili Pepper, Chili Peppers, Chilis, Chinese Chive Dumpling, Chinese Chive Dumplings, Chinese Clove, Chinese Cloves, Chive, Chive Dumplings, Chives, Chocolate, Chocolate Cake, Chocolate Cakes, Chocolate Decadence Cake, Chocolate Marquise, Cinnamon, Clove, Cloves, Cocktail, Cocktails, Confit, Contratto, Contratto Bianco, Cookie, Cookies, Cow, Cows, Cream, Cremeux, Crispy Duck Salad, Cucumber, Cucumbers, Dark Chocolate, Dark Chocolate Macaron, Dessert, Desserts, Dim Sum, Dry Chili, Dry Chili Pepper, Dry Chili Peppers, Dry Chilis, Duck, Duck Confit, Duck Salad, Dumpling, Dumplings, Elderflower, Elderflowers, endoedibles, Fallen Sovereign, Fino Sherry, Fino Sherry Wine, Fish, Food, Foodie, Fortaleza Reposado, Fortaleza Reposado Tequila, French Bean, French Beans, Fried Rice, Garlic, Ginger, Granny Smith, Granny Smith Apple, Granny Smith Apples, Grapefruit, Grapefruit Bitter, Grapefruit Bitters, Grapefruits, Grilled Pork Rib, Grilled Pork Ribs, Grilled Pork Ribs with Sweet Plum and Chinese Clove, Habanero, Habanero and Pink Peppercorn-infused Yellow Chartreuse, Habanero Pepper, Habanero Peppers, Habaneros, Hakka Steamed Dim Sum Platter, Hakkasan, Hakkasan Restaurant, Haku, Haku Vodka, Har Gau, Har Gow, Ho Chee Boon, Hoisin, Hoisin Sauce, Honey, Ice Cream, Jewel of Jalisco, La Esmeralda, Las Vegas, Lemon, Lemons, Lillies, Lilly, Lilly Bulb, Lilly Bulbs, Liqueur, Lotus, Lotus Root, LV, Lychee, Lychee Macaron, Macaron, Macarons, Marquise, Merlot, Merlot Wine, MGM, MGM Grand, Michael Uzmann, Milk Chocolate, Mocktail, Mocktails, Nevada, Noodle, Noodles, Nut, Nuts, NV, Oaxacan Old Fashioned Syrup, Old Fashioned Syrup, Olive, Olives, Onion, Onions, Orange, Oranges, Pak Choi, Pancake, Pancakes, Passion Fruit, Passion Fruit Milk Chocolate Macaron, Passionfruit, Pastries, Pastry, Peking Duck, Pepper, Peppercorn, Peppercorns, Peppers, Pig, Pine Nut, Pine Nuts, Píng Jìng, Pink Peppercorn, Pink Peppercorns, Plum, Plums, Pomegranate, Pomegranate Aril, Pomegranate Arils, Pomelo, Pomelos, Pork, Pork Rib, Pork Ribs, Prawn, Prawn and Chicken with Pak Choi Dumpling, Prawns, Preserved Olive, Preserved Olives, Raspberries, Raspberry, Raspberry Chocolate Marquise, Raspberry Macaron, Raspberry Sorbet, Rib, Ribeye, Ribeye Steak, Ribs, Rice, Rice Noodle, Rice Noodles, Roasted Chilean Sea Bass, Roasted Chilean Seabass, Roasted Chilean Seabass with Honey, Root, Roots, Salad, Salads, Salt, Salted Fish, Sauce, Scallion, Scallions, Scallop, Scallop Shumai, Scallop Siu mai, Scallops, Sea Bass, Seabass, Sherry, Sherry Wine, Shumai, Sin City, Sinful Chocolate, Siu Mai, Soda, Sorbet, Steak, Steamed Dim Sum, Steamed Dim Sum Platter, Stir-fry Black Pepper Beef Ribeye, Stir-fry French Bean, Stir-fry French Beans, Stone Pine, Stone Pine Liqueur, Sugar, Sweet Plum, Sweet Plums, Syrup, Tea, Tequila, The Vanishing Lady, Timut, Timut Chocolate, Timut La Esmeralda Crémeux, Timut Raspberry Sorbet, Vanilla, Vanilla Liqueur, Vegas, Vodka, Watermelon, Watermelons, Wine, Yellow Chartreuse, Yuzu, Yuzu Soda, Zirbenz, Zirbenz Stone Pine Liqueur

February 16, 2019
11:00 AM
by: Uhockey

Veranda [3,] Las Vegas NV

Veranda Brunch

Coffee

Watermelon Lime Juice

Sparkling Sangria – Prosecco, Peach Schnapps, Fresh Seasonal Fruit

Poppy Seed Bagel with Whipped Cream Cheese / House Smoked Salmon, Tomatoes, Shallots, Alfalfa Sprouts, Capers / Charcuterie / Cheese

Apple Pancakes with Blueberry Compote and Pure Maple Syrup / Sage Fried Chicken with Bacon Waffles and Pure Maple Syrup / Apple Danish / Sea Salt Brioche Muffin

Traditional Museli / Mango Pineapple Chia with Coconut Milk / Persimmon, Apricot, Kiwi Parfait with Greek Yogurt and Hemp Seeds / Housemade Granola with Milk, Pistachios and Almonds

Peppered Bacon / Applewood Smoked Bacon / Pork Sausage Links / Chicken and Apple Sausage / Rustic Cut Corned Beef Hash / Egg White Frittata with Seasonal Vegetables and Mozzarella Cheese / Chilaquiles

Currant Scones / Butter Scones / Lemon Curd / Mascarpone Cheese Blintz with Apple Glaze / Sticky Bun / Nutella Croissant

Raspberry Coffee Cake / Blueberry Coffee Cake / Lemon Poppyseed Loaf / Banana Walnut Muffin / Double Chocolate Muffin / Strawberry Doughnut / Chocolate Doughnut with Jimmies / Sprinkle Doughnut

Cinnamon-Sugar Doughnuts

Bread Pudding with Chocolate and Vanilla Anglaise

Pineapple French Toast – Citrus Coconut battered Brioche, Rum Pineapple Compote, Tres Leches Whipped Cream

It is likely by design that many locals and visitors do not even realize Four Seasons Hotels and Resorts owns property in Las Vegas, the luxury brand out of Toronto choosing to maintain a quiet presence as part of Mandalay Bay without any gaming but instead several amenities plus two Restaurants including Charlie Palmer Steak and Italian-themed Veranda.

Found at The Strip’s south end, separate access from the Boulevard paired to valet parking while cost-conscious guests may prefer to use Mandalay Bay self-park and walk, it is as one passes from Mandalay’s lobby to Four Seasons that both music and décor shift, everything suddenly smoother while a curved staircase and elevators await en route to the first floor where restaurants and Press Café are found.

Visiting Veranda on this particular Saturday, a previous Brunch and Dinner each pre-dating Chef Joel Ott’s arrival, it was with reservations confirmed that two guests were led to a table at room’s center, a cheerful captain quickly arriving to take Beverage orders and explain the a la carte menu versus Buffet option.

Currently charging $39 for the weekend-only Buffet, included Juice and Coffee plus made-to-order Omelettes an unmistakable bargain compared to individual items ranging $12-$22, it was with a daily Juice of Watermelon and Lime poured that a scouting mission took place, the collection concise and elegantly presented across cold and hot stations plus made-to-order Donut and Pastry carts.

Selecting a plate as staff refreshed stations with new items, the 3/4 full room never loud even as guests partook in bottomless Blood Marys, it was on return to the table with Charcuterie, Cheese and house-smoked Salmon that a large glass of Sangria was offered, the $18 addition nearly twice the volume served elsewhere and very refreshing as Italian Bubbles were balanced by Citrus plus Peach Schnapps.

Sipping Sangria with savories and Coffee as a compliment to sweeter items it was on a second plate that Apple Pancakes were stacked next to Chicken and Waffles, the unexpected surprise of Bacon in the Batter nicely complimenting Sage fried Bird while an Apple Danish and dainty Brioche Muffin kissed by Sea Salt each attested to a Pastry cart that would warrant further attention.

Told by the other diner that both Parfaits and Chia Pudding were memorable, the former in particular thanks to fresh Persimmon and Dried Apricot, it was in addition to these that Museli and self-assembled Granola were tasted, the latter available with or without nuts and only minimally sweetened though pure Maple Syrup, Organic Honey and even housemade Jam are available to add as desired.

Returning to savories, Scrambled Eggs, Hash Browns and Breakfast Potatoes all passed by to preserve capacity, those seeking Bacon or Sausage will be happy to know that two varieties of each are available while small plates nearby are highlighted by Chilaquiles, the unfortunate use of heat lamps compromising the texture of Corned Beef Hash that was nicely flavored but far too dry.

At this point opting to add an a la carte option, $19 French Toast straight from Chef Ott presenting two thick slices of custardy Brioche beneath boozy Pineapples and Tres Leches Whipped Cream, it was after enjoying each pillowy bite that more sweets were gathered, the Scones kept in a steamer rich with Butter while freshly made Blintzes, warm Sticky Buns and golden Croissants filled with Nutella were all good enough to warrant seconds.

Sated but not full, the fact that all items are offered in reasonable portions allowing even those of limited appetites to indulge in a variety, it was setting aside coarse Poppyseed Loaf that attention instead focused on two styles of Coffee Cake, a preference for Raspberry based on nothing but personal taste as both were moist and crumbly while Muffins were appropriately softer and more dense.

Not about to pass on warm Donuts, each but a mouthful and the sprinkled round reminiscing of Sundays after Church as a child, it was after six of these airy bites that any remaining space was filled by Bread Pudding, the top a toasty landscape capable of standing up to Vanilla Anglaise while the base yields nearly-molten Custard imbued by melted pieces of Dark Chocolate.

FOUR AND A HALF STARS: Italian by night, but expanding to an all-you-can-eat collection that is small yet sensational on Saturday and Sunday mornings, Veranda at The Four Seasons is one Las Vegas’ best under-discussed values. All this and more, minus the French Toast, available for just $39 in an environment miles from dancing bachelorettes or those who use “Vegas Baby!” as a rallying cry while chugging Mimosas.

RECOMMENDED: House Smoked Salmon / Mortadella / Aged Parmigianino-Reggiano / Sage Fried Chicken with Bacon Waffles / Sea Salt Brioche Muffin / Persimmon, Apricot, Kiwi Parfait with Greek Yogurt and Hemp Seeds / Chicken and Apple Sausage / Chilaquiles / Butter Scones / Lemon Curd / Mascarpone Cheese Blintz with Apple Glaze / Sticky Bun / Nutella Croissant / Raspberry Coffee Cake / Banana Nut Muffin / Bread Pudding with Chocolate and Vanilla Anglaise / Pineapple French Toast

AVOID: Lemon Poppyseed Loaf was a bit overcooked and thus too coarse while Rustic Cut Corned Beef Hash had probably sat under the lamp too long as both Meat and Potatoes were dry.

TIP: Breakfast is offered 6:30am until 11:00am from Monday through Friday and beginning at 7:00am on Weekends while the Brunch Buffet runs 8:00am until 1:00pm on Saturdays and Sundays only.

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

www.fourseasons.com/lasvegas/dining/restaurants/veranda/

Posted in Bread Pudding, Breakfast, Brunch, Coffee, Dessert, Food, French Toast, Las Vegas, Nevada, pancake, Pancakes, Pork, Veranda, Veranda Brunch, Waffle, Waffles Tagged 100% Maple Syrup, 100% Pure Maple Syrup, 3 Milks, Alfalfa, Alfalfa Sprout, Alfalfa Sprouts, Almond, Almonds, Anglaise, Apple, Apple Danish, Apple Danishes, Apple Glaze, Apple Pancake, Apple Pancakes, Apples, Applewood Bacon, Applewood Smoked Bacon, Apricot, Apricots, Bacon, Bacon Waffle, Bacon Waffles, Bagel, Bagels, Banana, Banana Nut Muffin, Banana Nut Muffins, Banana Walnut Muffin, Banana Walnut Muffins, Bananas, Beef, Black Pepper, Black Peppers, Blintz, Blintzes, Blueberries, Blueberry, Blueberry Coffee Cake, Blueberry Compote, Bread, Bread Pudding, Bread Pudding with Chocolate and Vanilla Anglaise, Brioche, Brioche Bread, Brioche Muffin, Brioche Muffins, Brunch, Buffet, Bun, Buns, Butter, Butter Scone, Butter Scones, Cake, Cakes, Caper, Capers, Caramel, charcuterie, Cheese, Chia, Chia Pudding, Chia Seed, Chia Seed Pudding, Chia Seeds, Chicken, Chicken & Waffle, Chicken & Waffles, Chicken and Apple Sausage, Chicken and Waffle, Chicken and Waffles, Chicken Breast, Chicken Sausage, Chicken Strip, Chicken Strips, Chilaquiles, Chip, Chips, Chocolate, Chocolate Donuts, Chocolate Doughnut, Chocolate Doughnut with Jimmies, Chocolate Doughnuts, Chocolate Hazelnut Spread, Chocolate Muffins, Cinnamon, Cinnamon Sugar, Cinnamon Sugar Donut, Cinnamon Sugar Donuts, Cinnamon-Sugar Doughnut, Cinnamon-Sugar Doughnuts, Citrus, Citrus Coconut battered Brioche, Cocktail, Cocktails, Coconut, Coconut Milk, Coconuts, Coffee, Coffee Cake, Compote, Corned Beef, Corned Beef Hash, Cow, Cows, Cream, Cream Cheese, Croissant, Croissants, Curd, Currant, Currant Scone, Currant Scones, Currants, Danish, Danishes, Dark Chocolate, Dessert, Desserts, Donut, Donuts, Double Chocolate Muffin, Double Chocolate Muffins, Doughnut, Doughnuts, Egg, Egg White, Egg White Frittata, Egg Whites, Eggs, endoedibles, Fish, Food, Foodie, Four Seasons, French Toast, Fresh Fruit, Fresh Fruits, Fresh Seasonal Fruit, Fried Chicken, Fried Chicken and Waffles, Frittata, Fruit, Glaze, Granola, Greek Yogurt, Hash, Hazelnut, Hazelnuts, Hemp, Hemp Seed, Hemp Seeds, Honey, House Smoked Salmon, Housemade Granola, Jimmies, Joel Ott, Juice, Kiwi, Kiwi Fruit, Kiwi Fruits, Kiwis, Las Vegas, Lemon, Lemon Curd, Lemon Poppyseed Bread, Lemon Poppyseed Cake, Lemon Poppyseed Loaf, Lemons, Lime, Limes, LV, Mandalay Bay, Mango, Mangoes, Mangos, Maple, Maple Syrup, Mascarpone, Mascarpone Cheese, Mascarpone Cheese Blintz, Mascarpone Cheese Blintz with Apple Glaze, Michael Uzmann, Milk, Mortadella, Mozzarella, Mozzarella Cheese, Muffin, Muffins, Munster, Munster Cheese, Museli, Nevada, Nut Muffin, Nutella, Nutella Croissant, Nutella Croissants, Nuts, NV, Onion, Onions, Orange, Oranges, Pancake, Pancakes, Parfait, Parmigiano, Parmigiano Cheese, Parmigiano Reggiano, Parmigiano Reggiano Cheese, Pastries, Pastry, Peach, Peach Schnapps, Peaches, Pecan, Pecans, Pepper, Pepper Bacon, Peppered Bacon, Peppers, Persimmon, Persimmons, Pig, Pineapple, Pineapple French Toast, Pineapples, Pistachio, Pistachios, Poppy Seed, Poppy Seed Bagel, Poppy Seeds, Poppyseed, Poppyseeds, Pork, Pork Sausage, Pork Sausage Link, Pork Sausage Links, Potato, Potatoes, Prosecco, Pudding, Pure Maple Syrup, Raspberries, Raspberry, Raspberry Coffee Cake, Rum, Rum Pineapple, Rum Pineapple Compote, Rum Pineapples, Rustic Cut Corned Beef Hash, Sage, Sage Fried Chicken, Salami, Salmon, Salmon Fish, Salt, Salumi, Sangria, Sausage, Schnapps, Scone, Scones, Sea Salt, Sea Salt Brioche Muffin, Sea Salt Brioche Muffins, Seasonal Fruit, Seasonal Vegetable, Seasonal Vegetables, Seed, Seeds, Shallot, Shallots, Sin City, Smoked Salmon, Soppressata, Sparkling Sangria, Sparkling Wine, Sprinkle, Sprinkle Donut, Sprinkle Donuts, Sprinkle Doughnut, Sprinkle Doughnuts, Sprinkles, Sprout, sprouts, Sticky Bun, Sticky Buns, Strawberries, Strawberry, Strawberry Donut, Strawberry Donuts, Strawberry Doughnut, Strawberry Doughnuts, Sugar, Syrup, Tomato, Tomatoes, Tortilla, Tortilla Chip, Tortilla Chips, Tortillas, Traditional Museli, Tres Leches, Tres Leches Whipped Cream, Vanilla, Vanilla Anglaise, Vegas, Vegetable, Veranda, Veranda Brunch, Waffle, Waffles, Walnut, Walnuts, Watermelon, Watermelon Lime Juice, Watermelons, Whipped Cream, Whipped Cream Cheese, Wine, Yogurt

February 14, 2019
5:30 PM
by: Uhockey

Shiraz Restaurant [3,] Las Vegas NV

Shiraz Restaurant

Saffron infused Gin, Velvet Falernum, Chili Tonic, Salt

Mung Bean Soup with Red Chili Mascarpone Cream, Kachumber on Papri

Barbari Bread, Butter

California Cabernet

Indian spiced New York Strip Steak on Curried Mashed Potatoes with House Chips

Citrus Thyme Salmon on a bed of Barley Risotto with Citrus Oil

Mango Cardamom Eggnog

Double Chocolate Brownie Cake with Triple Berry Compote and Cocoa Whip

Pistachio Kulfi

While most savvy diners acknowledge that dining out on Valentine’s Day is foolish it was along with the lady that early reservations were made at Shiraz Restaurant, musician Christopher Williams appearing alongside a special Indian Bistro Menu from Chef Jainine Jaffer.

Located at 2575 South Decatur Boulevard and particularly polished for the special evening, a first service at 5:00pm plus another at 8:00pm each beginning with greetings by owner Raja at the hostess podium, it was after confirmation of reservations that each couple was led to their own table, many allotted comfortable four-tops lining the center with full view of the stage up front.

Arriving early enough to catch a bit of soundcheck, Williams as well as his backup singers in good spirits and even helping hold doors for guests, it was after a visit from Mixologist Jozef Letasi that dinner got started, a handcrafted blend of Saffron-infused Gin and Velvet Falernum with a bit of heat pleasing the lady while complimentary bottled Water was preferred to begin across the way.

Served in three courses, the first a duo of Canapes, it was beneath Tomatoes, Cucumbers and Onions that crisp Papri awoke the palate, each bite fresh and best enjoyed before and after a shot of Mung Bean Soup with a dollop of Mascarpone that gave the dish a consistency not dissimilar to that of Cappuccino.

Enjoying housemade Barbari Bread along with dinner, a bold glass of Cabernet selected by Mr. Majid paired to Entrees, it was between Salmon or Steak that guests were next asked to make a choice, the former moist and flaky with light Citrus playing well off springy Barley while New York Strip brushed with a Spice mix performed even better atop pureed Potatoes with plenty of Butter and Curry.

Just the right portions to leave diners sated but not stuffed, though a la carte options from Shiraz’s menu were surprisingly also available for walk-ins, it was alongside special Eggnog made by Jozef that Dessert was shared, Chocolate Brownie cubes with Berries and Whip not particularly Indian but decadent and delicious while Pistachio Kulfi came later as music played offering bright notes of Cardamom and Saffron suspended in a velvety base.

N/A: Not representative of Shiraz’s typical offerings the Valentine’s Day menu from Jainine Jaffer was nonetheless delicious, and between Mr. Letasi’s Drinks and Raja’s front of house it remains a mystery as to why Shiraz has not yet become a destination Restaurant for those seeking Indian or Persian Cuisine.

TIP: See Shiraz’s Facebook page at www.facebook.com/ShirazLasVegas for an upcoming list of events or stop by Saturday nights for live music, bites and drinks in the lounge. For catering, Email the Restaurant directly or take a look at EZCater for added convenience.

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

www.shirazrestaurant.com

Posted in Bread Basket, Dessert, Food, Las Vegas, Nevada, Shiraz, Shiraz Restaurant Tagged Barbari Bread, Barley, Barley Risotto, Bean, Beans, Beef, Bread, Brownie, Brownies, Butter, Cabernet, Cake, Cakes, California Cabernet, Cardamom, Cheese, Cherries, Cherry, Chili, Chili Tonic, Chilis, Chilis Pepper, Chilis Peppers, Chip, Chips, Chocolate, Chocolate Brownie, Chocolate Brownie Cake, Chocolate Brownies, Chocolate Whipped Cream, Cinnamon, Citrus, Citrus Oil, Citrus Thyme Salmon, Citrus Thyme Salmon on a bed of Barley Risotto with Citrus Oil, Cocktail, Cocktails, Cocoa, Cocoa Whip, Cocoa Whipped Cream, Coconut, Coconuts, Compote, Cow, Cows, Cracker, Crackers, Cream, Cucumber, Cucumbers, Curried Mashed Potato, Curried Mashed Potatoes, Curry, Dark Chocolate, Dessert, Desserts, Double Chocolate Brownie Cake, Double Chocolate Brownie Cake with Triple Berry Compote and Cocoa Whip, Egg Nog, Eggnog, endoedibles, Food, Foodie, gin, House Chip, House Chips, Indian spiced New York Strip Steak, Indian spiced New York Strip Steak on Curried Mashed Potatoes with House Chips, Jainine Jaffer, Jozef Letasi, Kachumber, Kachumber on Papri, Kulfi, Las Vegas, Lemon, Lemons, LV, Mango, Mango Cardamom Eggnog, Mangoes, Mangos, Mascarpone, Mascarpone Cheese, Mascarpone Cream, Mashed Potato, Mashed Potatoes, Michael Uzmann, Mung Bean, Mung Bean Soup, Mung Bean Soup with Red Chili Mascarpone Cream, Mung Beans, Nevada, New York Strip, New York Strip Steak, NV, Oil, Onion, Onions, Papri, Papri Cracker, Papri Crackers, Pastries, Pastry, Pepper, Peppers, Pistachio, Pistachio Kulfi, Pistachios, Potato, Potatoes, Raja Abdul Majid, Raja Majid, Raspberries, Raspberry, Red Chili Mascarpone Cream, Red Chili Pepper, Red Chili Peppers, Red Wine, Risotto, Saffron, Saffron infused Gin, Salmon, Salmon Fish, Salt, Seed, Seeds, Sesame, Sesame Seed, Sesame Seeds, Shiraz, Shiraz Restaurant, Sin City, Soup, Steak, Strawberries, Strawberry, Strip Steak, Sugar, Thyme, Tomato, Tomatoes, Tonic, Triple Berry, Triple Berry Compote, Valentine's Day, Vegas, Velvet Falernum, Whipped Cream, Wine

February 14, 2019
11:24 AM
by: Uhockey

Gastromix [2,] Las Vegas NV

Gastromix

Challah Bread

Tomato Focaccia Bread

Shrimp Ceviche

Coffee and Mole rubbed Pork Loin

White Bean Ragout

Roasted Chicken Breast

Roasted Mediterranean Vegetables

Caesar Salad

Strawberry Shortcake

While some may not recall, it was by way of a Kickstarter campaign that Kevin Lopez and Chris Bulen announced their plans for Gastromix, a French Food Truck that was temporarily sidelined by an opportunity to cook at Andre’s Bistro which unfortunately shuttered in late 2018 due to ownership issues.

Now back on track but currently operating as a catering outfit, @gastromixfoodtruck frequently posting its offerings on Social Media, it was for Valentine’s Day that Chef Lopez was called upon to feed a staff of twenty-five, his early arrival seeing everything set up and ready to go on time with all items presented temperature appropriate along with plenty of serviceware.

Deferring the menu largely to Kevin, inclement weather necessitating Chicken be baked instead of grilled creating a rather unappetizing visual for those arriving first, it was using tender Breasts as an addition to Caesar Salad or a medley of Vegetables that some got started, the combination of Zucchini, Peppers, Onions and Artichokes a surprising hit, as too were Ceviche Shooters bright with acid and pieces of Shrimp.

Enjoying scratch-made Challah and fluffy Focaccia, the latter standing on its own thanks to Tomatoes and Sea Salt while eggy braids were ideal for sopping up the roasting Juices of Pork brightened by Mole, feelings were a bit mixed on White Beans, Corn and Carrots as many found it sort of bland, though all seemed to enjoy a simple Dessert of macerated Strawberries and Whipped Cream atop, presumably store-bought, Angelfood Cake.

N/A: Making it blog policy to not ‘rate’ places based on catering alone, though that is precisely what Gastromix is in its current iteration, consider giving them a try for any office event or party and don’t hesitate to make suggestions based on likes, dislikes and restrictions.

RECOMMENDED: Tomato Focaccia Bread, Shrimp Ceviche, Coffee and Mole rubbed Pork Loin.

AVOID: White Bean Ragout.

TIP: 480-323-8081 to arrange, or use the chat box on the Facebook page listed below.

www.facebook.com/gastromixfoodtruck

Posted in Bread Basket, Catering, Coffee, Dessert, Food, Gastromix, Las Vegas, Nevada, Pork Tagged #supportlocal, @gastromixfoodtruck, Artichoke, Artichokes, Bean, Beans, Bell Pepper, Bell Peppers, Bread, Breast, Breasts, Caesar, Caesar Dressing, Caesar Salad, Cake, Cakes, Carrot, Carrots, Catering, Ceviche, Challah, Challah Bread, Chicken, Chicken Breast, Chicken Breasts, Coffee, Coffee and Mole rubbed Pork Loin, Cream, Crouton, Croutons, Dessert, Desserts, Dressing, endoedibles, Focaccia, Focaccia Bread, Food, Foodie, Gastromix, Gastromix Catering, Gastromix Food Truck, Juice, Kevin Lopez, Las Vegas, Lime, Lime Juice, Limes, Loin, LV, Mediterranean Vegetable, Mediterranean Vegetables, Michael Uzmann, Mole, Nevada, NV, Oil, Olive, Olive Oil, Olives, Onion, Onions, Pastries, Pastry, Pepper, Peppers, Pig, Pork, Pork Loin, Ragout, Red Bell Pepper, Red Bell Peppers, Roasted Chicken Breast, Roasted Mediterranean Vegetable, Roasted Mediterranean Vegetables, Salad, Salads, Salt, Sea Salt, Short cake, Shortcake, Shrimp, Shrimp Ceviche, Sin City, Squash, Squashes, Strawberries, Strawberry, Strawberry Shortcake, Sugar, Tomato, Tomato Focaccia Bread, Tomatoes, Vegas, Vegetable, Vegetables, Whipped Cream, White Bean, White Bean Ragout, White Beans, Zucchini, Zucchinis

February 14, 2019
7:00 AM
by: Uhockey

Rosallie Catering [3,] Las Vegas NV

Rosallie Catering

Quiche Chevre – Sauteed Spinach, Roma Tomatoes, Fresh Goat Cheese

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

Brioche French Toast – Strawberry Jam, Whipped Cream, Pure Maple Syrup

Holiday Cookies – Sable, Langues de Chat, Meringues, White Lady

Sugared Raspberry Linzer

Chocolate Dipped Coconut Macaroon

Blueberry Bostock

Palmier

Madeline

Nutella Almond Croissant

Walnut Pie

Almond Croissant

Almond Pear Tarte

Apple Turnover

Organic Apple Pie

Nutella Almond Tarte

Although Henderson’s Breakfast scene has grown by leaps and bounds over the past five years the Southwest remains limited, a handful of Instagram Cafes doing nothing but assembly of store-bought ingredients hardly qualifying as quality in comparison to Chef-driven concepts or places like Rosallie where Jonathan Pluvinet and his team continue baking everything in-house daily while changing the menu frequently enough to keep luring back regulars.

Now inhabiting 6090 South Rainbow Boulevard for three and a half years, a second location in Florida actually outpacing the original in sales, it was by way of catering that some forty items both sweet and savory were delivered by General Manager Chrisophe at 7:00am on Valentine’s Day, staff arriving to find the break room perfumed by Butter, Yeast and Sugar.

Not about to re-describe over a dozen items tasted throughout the Holiday, but starting out with a fluffy wedge of Quiche riddled by Chevre and Spinach, it was additionally several French Toast Sandwiches and Croque Rosallie that comprised savories, the lone “plain” French Toast carefully dressed with Strawberries and pure Maple Syrup again impressing by way of housemade Brioche while the slices topped in Blueberries and baked with Glaze are even better, and at this time Las Vegas’ only available Bostock.

Adding a few Cookies to the February 14th menu, Christophe’s Langues de Chat just as good as they were at Christmas, it was after a buttery Palmier that a Coconut Macaroon took center-stage, both flavor and density peerless while Jonathan’s Almond Croissant and one with added Nutella remain standard-bearers for not just Sin City but the entire United States based on a fairly substantial bit of travel and tasting.

Seeing another speaker at lunch, but returning to Rosallie for Dessert, suffice it to say that no Pecan Pie in the Valley comes close to Rosallie’s lightly-sweetened Walnut version with virtually no binder, the Nutella and Pear Pies each served on the same handmade crust also enjoyable while two Pastries offering Apple also stand out, the Turnover almost textured like Applesauce on the inside while the Pie is a little bit sweeter but mellowed nicely by Cinnamon.

N/A: Making it blog policy to not ‘rate’ places based on catering alone Rosallie once again outperformed expectations by arriving before their store even opened with this Breakfast spread. It is for precisely this reason that the idea to #supportlocal in all catering endeavors was hatched and why places making everything from scratch deserve guest’s business over places who buy their Bread from USFoods or Sysco, slap some Jam on it and suggest a hashtag to post in front of some balloons or a wall full of plants.

RECOMMENDED: Croque Rosallie, Almond Croissant, Blueberry Bostock, Langues de Chat, Almond Pear Pie, Chocolate Dipped Coconut Macaroon, Walnut Pie, Apple Turnover.

AVOID: N/A.

TIP: 7a-6p daily. Call ahead for pre-orders or catering and consider Yelp! 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.

www.rosallie.com

Posted in Breakfast, Catering, Croissant, Croissants, Dessert, Food, French Toast, Las Vegas, Macaroon, Madeline, Madelines, Nevada, Pork, Rosallie, Rosallie 'Le French Cafe', Rosallie Catering, Rosallie Le French Cafe Catering, Rosallie Le French Café Catering Tagged 100% Pure Maple Syrup, Almond, Almond Croissant, Almond Croissants, Almond Pear Pie, Almond Pear Pies, Almond Pear Tarte, Almond Pear Tartes, Almonds, Apple, Apple Turnover, Apple Turnovers, Apples, Bechamel, Béchamel Sauce, Blueberries, Blueberry, Blueberry Bostock, Blueberry Brioche, Bostock, Bread, Brioche, Brioche Bread, Brioche French Toast, Brioche Toast, Butter, Butter Croissant, Butter Croissants, Cat's Tongue, Cat's Tongue Cookie, Cat's Tongue Cookies, Cheese, Chevre, Chevre Cheese, Chocolate, Chocolate Dipped Coconut Macaroons, Chocolate Hazelnut Spread, Chocolate-dipped Coconut Macaroon, Cinnamon, Coconut, Coconut Macaroon, Coconut Macaroons, Coconuts, Confectioner's Sugar, Cookie, Cookies, Cream, Croissant, Croissants, Croque, Croque Monsieur, Croque Rosallie, Crust, Custard, Dark Chocolate, Dessert, Desserts, Egg, Eggs, endoedibles, Food, Foodie, French Toast, Fresh Goat Cheese, Frisee, Goat Cheese, Ham, Hazelnut, Hazelnuts, Holiday Cookie, Holiday Cookies, Jam, Jelly, Jonathan Pluvinet, Langues de Chat, Langues de Chat Cookie, Langues de Chat Cookies, Las Vegas, Lemon, Lemons, Lettuce, Linzer, Linzers, LV, Macaroon, Macaroons, Madeline, Madelines, Maple, Maple Syrup, Meringue, Meringues, Michael Uzmann, Mozzarella, Mozzarella Cheese, Nevada, Nutella, Nutella Almond Croissant, Nutella Almond Croissants, Nutella Almond Pie, Nutella Almond Pies, Nutella Almond Tarte, Nutella Almond Tartes, NV, Onion, Onions, Organic Apple, Organic Apple Pie, Organic Apple Pies, Organic Apples, Palmier, Paris Ham, Pastries, Pastry, Pear, Pears, Pie, Pies, Pig, Pork, Preserves, Pure Maple Syrup, Quiche, Quiche Chevre, Raspberries, Raspberry, Raspberry Linzer, Raspberry Linzer Cookie, Raspberry Linzer Cookies, Raspberry Linzers, Roma, Roma Tomato, Roma Tomatoes, Romas, Rosallie, Rosallie Catering, Rosallie Le French Cafe, Rosallie Le French Café Catering, Sable, Sables, Salad, Salads, Sauce, Sauce Bechamel, Sauteed Spinach, Shredded Coconut, Shredded Coconuts, Simple Salad, Sin City, Spinach, Strawberries, Strawberry, Strawberry Jam, Strawberry Jelly, Strawberry Preserves, Sugar, Sugared Raspberry Linzer, Sugared Raspberry Linzer Cookie, Sugared Raspberry Linzer Cookies, Sugared Raspberry Linzers, Sweet Onion, Sweet Onion Bechamel, Sweet Onion Bechamel Sauce, Sweet Onions, Syrup, Toast, Tomato, Tomatoes, Turnover, Turnovers, Vanilla, Vegas, Walnut, Walnut Pie, Walnut Pies, Walnuts, Whipped Cream, White Lady, White Lady Cookie, White Lady Cookies

February 13, 2019
11:30 AM
by: Uhockey

Purple Potato Catering [5,] Henderson NV

Purple Potato Catering

Cici Salad – Kale, Spinach, Sweet Potatoes, Gala Apple, Roasted Cauliflower, Goat Cheese, Garlic Almonds, Dried Cranberries, Balsamic Maple Dressing

Rita Salad – Kale, Romaine Lettuce, Cherry Tomatoes, Corn, Avocado, Bacon, Egg, Feta Cheese, Tortilla Chips, Lemon Dijon

Lipa Salad – Spring Mix, Black Beans, Cabbage, Corn, Cherry Tomatoes, Avocado, Cilantro, Pickled Red Onions, Pickled Jalapenos, Smoked Maple Coconut, Lemon, Toasted Pumpkin Seed Dressing

Sushi Rolls – California Roll with Crab Mix, Shrimp Tempura with Unagi Sauce

Beef Rice Bowl – Brown Rice, Broccoli, Cauliflower, Spicy Teriyaki Dressing

Bacon Adobo Rice Bowl – Brown Rice, Broccoli, Cauliflower, Purple Cabbage, Sesame Seeds, Teriyaki

Tuna Bowl – Avocado, Nori, Kimchee, Edamame, Red Bell Pepper

Garlic Rice

Vegan Chocolate Brownie

Pistachio Miso Ube Monster Cookie

Always a good choice for lunches featuring guests with dietary restrictions, a nearly-endless degree of customization available across Salads and Rice Bowls, it was again on Wednesday that Purple Potato helped the office #supportlocal, a timely arrival complete with serviceware seamless and everyone getting their fill for under $15 per person.

Owned and operated by Chef Ramir Bolanos DeCastro, the former head of Yonaka now fully committed to his fast-casual concept that additionally provides healthily meals on Delta Airlines business and economy class, it was around 11:20 that Chef and one assistant arrived to set-up, the recent addition of Sushi Rolls coming by popular demand and the whole tray gone in sixty minutes with most favoring crispy Shrimp complimented by Sesame Seeds, Avocado and Unagi Sauce over California Rolls filled with Crab.

Deferring the menu entirely to Chef Ramir, cubes of Ahi going over well though many fished them out at the expense of Kimchee, it was largely the heat of Beef and Rice that saw it favored over Pork Adobo that brought more sweetness, and for those opting against Meat a trio of Salads offered great diversity with the Cici apparently favored since only a few Leaves of Kale remained at day’s end.

Not forgetting Dessert, all twenty-four Vegan Brownies devoured without one staff member noticing a lack of Milk or Eggs and all singing the moist Muffin’s praises, those seeking something a little more unique additionally raved Purple Potato’s signature Monster Cookies that on this day featured Pistachios, light Miso and creamy Ube Jam.

N/A: Making it blog policy to not ‘rate’ places based on catering alone this is now the fifth time that Chef Ramir’s Henderson Restaurant has managed to impress a broad demographic of diners, and with Sushi now on the menu those who miss Yonaka can get a little taste of that with almost as much customizability as the Salads and Rice Bowls.

RECOMMENDED: Bacon Adobo Rice Bowl, Cici Salad, Beef Rice Bowl, Vegan Chocolate Brownie, Pistachio Miso Ube Monster Cookie.

AVOID: Chef Ramir’s Kimchee packs a lot of flavor, so those who aren’t big fans may wish to pass.

TIP: Half Salad / Half Sushi Roll Combos are currently available for just $8.50 and may just be the Valley’s healthiest lunch choice under ten bucks.

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

www.purplepotatolv.com

Posted in Catering, Crab, Dessert, Food, Henderson, Las Vegas, Nevada, Pork, Purple Potato, Purple Potato by Chef Ramir, Purple Potato by Yonaka, Sushi Tagged #supportlocal, 100% Maple Syrup, 100% Pure Maple Syrup, Adobo, Adobo Rice Bowl, Ahi, Ahi Tuna, Ahi Tuna Bowl, Almond, Almonds, Apple, Apples, Asparagus, Avocado, Avocados, Bacon, Bacon Adobo, Bacon Adobo Rice Bowl, balsamic, Balsamic Maple Dressing, Balsamic Vinegar, Bean, Beef, Beef Rice Bowl, Bell Pepper, Bell Peppers, Black Bean, Black Beans, Broccoli, Brown Rice, Brownie, Brownies, Butter, Cabbage, California Roll, California Roll with Crab Mix, Catering, Cauliflower, Cheese, Chef Ramir, Cherry Tomato, Cherry Tomatoes, Chevre, Chevre Cheese, Chip, Chips, Chocolate, Chocolate Brownie, Chocolate Brownies, Cici, Cici Salad, Cilantro, Coconut, Coconuts, Cookie, Cookies, Corn, Cow, Cows, Crab, Crab Mix, Cranberries, Cranberry, Cucumber, Cucumbers, Dark Chocolate, Dessert, Desserts, Dijon, Dijon Mustard, Dressing, Dried Cranberries, Dried Cranberry, Edamame, Egg, Eggs, endoedibles, feta, Feta Cheese, Food, Foodie, Gala Apple, Gala Apples, Garlic, Garlic Almond, Garlic Almonds, Garlic Rice, Goat Cheese, Henderson, Jalapeno, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Kale, Kimchee, Kimchi, Las Vegas, Lemon, Lemon Dijon, Lemons, Lettuce, Lipa, Lipa Salad, LV, Maple, Maple Coconut, Maple Syrup, Mayo, Mayonnaise, Michael Uzmann, Miso, Monster Cookie, Monster Cookies, mustard, Nevada, Nori, NV, Onion, Onions, Pastries, Pastry, Pepper, Peppers, Pickle, Pickled Jalapeno, Pickled Jalapenos, Pickled Red Onion, Pickled Red Onions, Pickles, Pig, Pistachio, Pistachio Miso Ube Monster Cookie, Pistachio Miso Ube Monster Cookies, Pistachios, Pork, Pork Adobo, Potato, Potatoes, Pumpkin, Pumpkin Seed, Pumpkin Seeds, Pumpkins, Pure Maple Syrup, Purple Cabbage, Purple Potato, Purple Potato by Chef Ramir, Purple Potato by Yonaka, Purple Potato Catering, Ramir Bolanos DeCastro, Ramir DeCastro, Red Bell Pepper, Red Bell Peppers, Red Onion, Red Onions, Rice, Rice Bowl, Rita, Rita Salad, Roasted Cauliflower, Roll, Rolls, Romaine, Romaine Lettuce, Salad, Sauce, Sea Weed, Seaweed, Seed, Seeds, Sesame, Sesame Seed, Sesame Seeds, Shrimp, Shrimp Tempura, Shrimp Tempura with Unagi Sauce, Sin City, Smoked Maple Coconut, Spicy Mayo, Spicy Mayonnaise, Spicy Teriyaki, Spicy Teriyaki Dressing, Spinach, Spring Mix, Spring Salad, Spring Salad Mix, Sugar, Sushi, Sushi Roll, Sushi Rolls, Sweet Potato, Sweet Potatoes, Syrup, Tempura, Teriyaki, Teriyaki Dressing, Toasted Coconut, Toasted Coconuts, Toasted Pumpkin Seed, Toasted Pumpkin Seed Dressing, Tomato, Tomatoes, Tortilla, Tortilla Chip, Tortilla Chips, Tortillas, Tuna, Tuna Bowl, Ube, Unagi Sauce, Vegan, Vegan Brownie, Vegan Brownies, Vegan Chocolate Brownie, Vegan Chocolate Brownies, Vegas, Vinegar, White Rice

February 9, 2019
6:30 PM
by: Uhockey

Top of The World [3,] Las Vegas NV

Top of the World

Smooth Criminal – Hennessy V.S., Amaro Nonino Quintessentia, Honey, Lemon, Pomegranate

Bibiana – Don Julio Anejo Tequila, Pama Pomegranate Liqueur, Agave, Lime, Firewater Bitters

White Chocolate Brioche, Baguette, Butter

Beets & Burrata, Wild Rocket Arugula, Ice Wine Vinaigrette, Pumpernickel Tuile

Warm Spinach Salad, Shallots, Apples, Pecans, Blue Cheese, Bacon Vinaigrette

Maryland Lump Crab Cake, Apple Slaw, Citrus Aioli

Filet Mignon Carpaccio, Classic Cipriani, Black Garlic Vinaigrette, Brioche Toast

Tuna Tartare, Avocado, Onions, Capers, Pickled Wasabi, Tōgarashi, Potatoes Gaufrette

Shrimp Scampi, Housemade Capellini, Lemon, Parsley, Garlic Confit, Olive Oil

Cold Water Prawns, Roasted Garlic Herb Butter, Lemon Zest

Maryland Crab Stuffed Chicken, Red Pepper Romesco, Marbled Fingerling Potatoes

Ōra King Salmon, Fennel Soubise, Citrus Segments, Lemon Butter

2.5lb. Australian Lobster Thermidor, Spinach, Organic Mushrooms, Hollandaise Sauce, Pommes Puree

42oz Creekstone Farms 36-Day Dry Aged USDA Prime Porterhouse Steak, Maitake Mushrooms, Broccolini

Green Beans, Spiced Marcona Almonds, Brown Butter

Sweet Potato, Marshmallow, Apple, Local Honey, Pecans

Potato Puree, Butter, Chives

Double Espresso, Ice, Rock Sugar

Spumoni, Cherry Ice Cream, Pistachio Ice Cream, Chocolate Ice Cream, Chocolate Shell, Whipped Cream, Kirsch Cherries

Salted Caramel Crème Brulee, Salted Caramel Corn

NY Style Cheesecake, Strawberries, Blueberries, Blackberries, Tahitian Vanilla Whipped Cream

Baked Alaska, Strawberry Ice Cream, Cookies & Cream Ice Cream, Brownie Ice Cream, Streusel, Meringue Brulee

Bananas Foster, Caramelized Bananas, Almond Financier, Vanilla Ice Cream, Crispy Plantains

21 Layer Chocolate Cake, Chocolate Ganache, Whipped Cream

First making reservations at Top of the World shortly after Pawan Pinisetti was named Executive Chef it was for the third time since September that seats were taken 106 floors up on Saturday, a string of Superbowl commercials producing an even more packed room than usual but the Chef and his team nonetheless serving a meal that compares favorably to any of Las Vegas’ top tables.

Previously discussed at length during both lunch and dinner, this visit’s 6:30pm start featuring the slowly-rotating room with candles beneath overhead lighting, it was past security and quickly on arrival that guests were seated, all of Las Vegas twinkling in the distance and an educated server presenting menus for both Food and Beverage.

Visibly unchanged despite The Stratosphere’s makeover, rebranding as “The Strat” seeing Chef Pinisetti across several media outlets discussing his passion for Ingredient quality and sourcing, it was beginning with Wine and Cocktails that four guests conversed at modest volume, both the Cognac-based Smooth Criminal and spicy Bibiana fruity but packing a punch with the former particularly well-suited for sipping thanks to its viscosity and lengthy herbal linger.

Continuing the Bread Basket debuted in December, a good choice as both lightly-sweetened Brioche and a sliced Baguette made on-site serve different purposes, opening plates featured many old favorites such as warm Spinach topped in Bacon Vinaigrette plus Tuna Tartare bolstered by Pickled Wasabi, the Filet Mignon Carpaccio dating back to Pawan’s days at Fiamma and still delicious as ever thanks to high quality Meat and Cipriani’s timeless Dressing.

Additionally tasting Beets & Burrata plus Crab Cakes for the second time, the former elegantly plated with earthy flavors finding their foil in Ice Wine while Cakes hold together despite almost no binder, it was as an off menu mid-course that Pawan presented his interpretation of Shrimp “Scampi,” housemade Angel Hair Pasta still with a bit of spring providing support to several shell-less specimens lightly dressed in Olive Oil and confit Garlic plus a touch of Lemon.

Not the sort of Chef who allows showmanship to get in the way of execution, three minimally-adorned Prawns from the Indian coast split and grilled to start round three, suffice it to say that Top of the World’s Salmon remains a must-order even for those typically not fond of Fish, the product from Ōra King fatty but clean and beautifully paired to Orange segments plus a subtle hint of Licorice.

Going a bit bolder with Chicken Breast fortified by Crab Meat, a smear of Red Pepper Romesco not overwhelming and serving nicely as a Condiment for roasted Potatoes, those seeking something even more substantial shouldn’t think twice about Lobster Thermidor or a 42oz Dry Aged Porterhouse…unless of course they are eating alone, in which case the former may actually be a bigger challenge to finish thanks to the richness of Crustacean, Mushrooms, Potatoes and buttery Hollandaise.

Almost forgetting three sides, though the Thanksgiving-esque Sweet Potatoes stand out in terms of presentation and flavor, it was with all but a few cubes of beautifully aged Beef consumed that leftover Green Beans and Broccolini were boxed, another round of share plates soon arriving even though many were already waving their napkin like a white flag.

Deferring Dessert to the Kitchen, in retrospect both a brilliant and bad idea, it was on request that Espresso was presented alongside a glass of Ice, the moments following largely a blur as two servers arrived carrying all six of Top of the World’s sweets including the towering Chocolate Cake that probably would have been enough all on its own.

Working slowly at this point, the fact that both Crème Brulee and Spumoni go down smooth without occupying a lot of stomach space definitely noteworthy for those of smaller appetites, it was as fireworks sparkled in the distance that room was made for Bananas Foster and a few velvety bites of Cheesecake, though not before indulging in plenty of Baked Alaska from which only a splotch of Meingue was left over.

FIVE STARS: All of Las Vegas has probably now seen the Superbowl commercial plus News segments for The Stratosphere’s rebranding as The Strat, and whether that will be enough to lure in a new generation of guests in anybody’s guess, but ever since Pawan Pinisetti took over Top of the World Restaurant the Food has been outstanding, three visits since September with dinner on Saturday the best yet thanks to twenty great plates, 3 hours of conversation and even fireworks to finish. Go for the Food Stay for the view. How’s that for rebranding?

RECOMMENDED: Smooth Criminal, White Chocolate Brioche, Tuna Tartare, Warm Spinach Salad, Sweet Potato, Lobster Thermidor, Ōra King Salmon, Cold Water Prawns, 36-Day Dry Aged USDA Prime Porterhouse, Bananas Foster, 21 Layer Chocolate Cake, Baked Alaska.

AVOID: The Green Beans still seem a little underwhelming.

TIP: If you were planning to visit for Valentine’s Day it’s time to look elsewhere as Top of the World is fully booked. Perhaps Easter Brunch or Mother’s Day…or any time lunch or dinner, really.

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

www.topoftheworldlv.com

Posted in Bread Basket, Coffee, Crab, Dessert, Food, Ice Cream, Las Vegas, Lobster, Nevada, Pork, Top of The World, Top of The World at The Stratosphere, Top of The World Restaurant, Top of The World Restaurant at The Stratosphere Tagged 2.5lb. Australian Lobster Thermidor, 21 Layer Chocolate Cake, 42oz Creekstone Farms 36-Day Dry Aged USDA Prime Porterhouse Steak, Agave, Agave Sugar, Aioli, Almond, Almond Financier, Almond Financiers, Almond Flour, Almonds, Amaro, Amaro Nonino Quintessentia, Angel Hair Pasta, Angel-Hair, Apple, Apple Slaw, Apples, Arugula, Australian Lobster, Australian Lobster Thermidor, Avocado, Avocados, Bacon, Bacon Vinaigrette, Baguette, Baguettes, Baked Alaska, Banana, Bananas, Bananas Foster, Bean, Beans, Beef, Beef Carpaccio, Beet, Beets, Beets & Burrata, Bell Pepper, Bell Peppers, Bibiana, Bibiana Cocktail, Bitters, Black Garlic, Black Garlic Vinaigrette, Blackberries, Blackberry, Blake Sartini, Bleu, Bleu Cheese, Blue Cheese, Blueberries, Blueberry, Bread, Brioche, Brioche Bread, Brioche Toast, Broccolini, Brown Butter, Brownie, Brownie Ice Cream, Brownies, Brulee, Burrata, Burrata Cheese, Butter, Cake, Cakes, Capellini, Capellini Pasta, Caper, Capers, Caramel, Caramel Corn, Caramel Popcorn, Caramelized Banana, Caramelized Bananas, carpaccio, Cheese, Cheese Cake, Cheesecake, Cherries, Cherry, Cherry Ice Cream, Chicken, Chickens, Chive, Chives, Chocolate, Chocolate Brownies, Chocolate Cake, Chocolate Cakes, Chocolate Ganache, Chocolate Ice Cream, Chocolate Shell, Cinnamon, Cipriani, Cipriani Dressing, Citrus, Citrus Aioli, Citrus Segment, Citrus Segments, Classic Cipriani, Classic Cipriani Dressing, Cocktail, Cocktails, Coffee, Cognac, Cold Water Prawn, Cold Water Prawns, Confit, Confit Garlic, Cookie, Cookies, Cookies & Cream, Cookies & Cream Ice Cream, Cookies and Cream, Cow, Cows, Crab, Crab Cake, Crab Stuffed Chicken, Crabs, Cream, Creekstone Farms, Creekstone Farms Dry Aged USDA Prime Porterhouse Steak, Creme Brulee, Crispy Plantain, Crispy Plantains, Dark Chocolate, Dessert, Desserts, Don Julio, Don Julio Anejo, Don Julio Anejo Tequila, Don Julio Tequila, Double Espresso, Double Espresso on Ice, Double Espresso with Ice, Dressing, Dry Aged Porterhouse Steak, Dry Aged USDA Prime Porterhouse Steak, Egg White, Egg Whites, endoedibles, Espresso, Fennel, Fennel Soubise, Filet, Filet Mignon, Filet Mignon Carpaccio, Financier, Financiers, Fingerling Potato, Fingerling Potatoes, Firewater, Firewater Bitters, Fish, Flour, Food, Foodie, Ganache, Garlic, Garlic Confit, Gaufrette, Gaufrette Potato, Gaufrette Potatoes, Golden Entertainment, Golden Gaming, Grappa, Green Bean, Green Beans, Haricot Vert, Haricot Verts, Hennessy, Hennessy Cognac, Hennessy V.S., Herb, Herb Butter, Herbs, Hollandaise, hollandaise sauce, Honey, Housemade Capellini, Ice, Ice Cream, Ice Wine, Ice Wine Vinaigrette, King Salmon, Kirsch, Kirsch Cherries, Kirsch Cherry, Kirsch Liqueur, Las Vegas, Layer Cake, Lemon, Lemon Butter, Lemon Zest, Lemons, Lime, Limes, Liqueur, Lobster, Lobster Thermidor, Lobsters, Local Honey, Lump Crab, LV, Maitake, Maitake Mushroom, Maitake Mushrooms, Maitakes, Marbled Fingerling Potato, Marbled Fingerling Potatoes, Marcona Almond, Marcona Almonds, Marshmallow, Marshmallows, Maryland Crab, Maryland Crab Stuffed Chicken, Maryland Lump Crab, Maryland Lump Crab Cake, Mashed Potato, Mashed Potatoes, Meringue, Meringue Brulee, Michael Uzmann, Mint, Mints, Mushroom, Mushrooms, Nevada, Nikolus Pangonis, NV, NY Style Cheesecake, Oil, Olive, Olive Oil, Olives, Onion, Onions, Ora King, Ora King Salmon, Orange, Oranges, Organic Mushroom, Organic Mushrooms, Pama, Pama Liqueur, Pama Pomegranate, Pama Pomegranate Liqueur, Parsley, Pasta, Pastries, Pastry, Pawan Pinisetti, Pecan, Pecans, Pepper, Peppers, Pickle, Pickled Wasabi, Pickles, Pig, Pistachio, Pistachio Ice Cream, Pistachios, Plantain, Plantains, Pomegranate, Pomegranates, Pomme, Pommes, Pommes Puree, Popcorn, Pork, Porterhouse, Porterhouse Steak, Potato, Potato Puree, Potatoes, Potatoes Gaufrette, Potatoes Puree, Prawn, Prawns, Prime Porterhouse Steak, Prime Steak, Pumpernickel, Pumpernickel bread, Pumpernickel Tuile, Puree, Red Bell Pepper, Red Bell Peppers, Red Pepper, Red Pepper Romesco, Red Pepper Romesco Sauce, Red Peppers, Roasted Garlic, Roasted Garlic Herb Butter, Rock Sugar, Rocket, Romesco, Romesco Sauce, Salad, Salads, Salmon, Salmon Fish, Salt, Salted Caramel, Salted Caramel Corn, Salted Caramel Crème Brulee, Salty Caramel, Salty Caramel Crème Brulee, Sauce, Scampi, Shallot, Shallots, Shell, Shrimp, Shrimp Scampi, Sin City, Slaw, Smooth Criminal, Smooth Criminal Cocktail, Soubise, Spiced Marcona Almond, Spiced Marcona Almonds, Spinach, Spinach Salad, Spumoni, Spumoni Ice Cream, Steak, Strawberries, Strawberry, Strawberry Ice Cream, Streusel, Stuffed Chicken, Sugar, Sweet Potato, Sweet Potatoes, Tahitian Vanilla, Tahitian Vanilla Whipped Cream, Tartare, Tequila, The Strat, The Stratosphere, Thermidor, Toast, Togarashi, Togarashi Spice, Tomato, Tomatoes, Top of The World, Top of The World at The Stratosphere, Top of The World Restaurant, Top of The World Restaurant at The Stratosphere, Tuile, Tuna, Tuna Fish, Tuna Tartare, USDA Prime Porterhouse Steak, Vanilla, Vanilla Ice Cream, Vanilla Whipped Cream, Vegas, Vinaigrette, Warm Spinach Salad, Wasabi, Whip Cream, Whipped Cream, White Chocolate, White Chocolate Brioche, White Chocolate Brioche Bread, Wild Rocket, Wild Rocket Arugula, Wine, Zest

February 9, 2019
5:00 PM
by: Uhockey

Good Pie [4,] Las Vegas NV

Good Pie

Good Cheese Grandma Style – Mozzarella, Fresh Mozzarella, Grana, Tomato Sauce, Basil

No lengthy verbiage for this one, just a big Congratulations to Vincent Rotolo for one year serving DTLV and the good folks of Las Vegas some extremely Good Pie. Wishing you many more!

www.goodpie.com

Posted in Food, Good Pie, Las Vegas, Nevada, Pizza Tagged Basil, Bread, Cheese, DTLV, Food, Foodie, Fresh Mozzarella, Fresh Mozzarella Cheese, Good Cheese, Good Cheese Grandma Style, Good Cheese Pizza, Good Pie, Grana, Grana Padana Cheese, Grana Padano, Grana Padano Cheese, Grandma, Grandma Pie, Grandma Pizza, Grandma Slice, Grandma Square, Grandma Style, Grandma Style Pie, Grandma Style Pizza, LV, Michael Uzmann, Mozzarella, Mozzarella Cheese, Nevada, NV, Pawn Plaza, Pizza, Sauce, Sin City, Tomato, Tomato Sauce, Tomatoes, Vegas, Vince Rotolo, Vincent Rotolo

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