Endo Edibles

October 23, 2018
11:38 AM
by: Uhockey

The Goodwich Catering [3,] Las Vegas NV

The Goodwich South Buffalo Catering

Fried Chicken, Braised Greens, Country Gravy, Brioche

Biscuits and Gravy

Corn Beef Hash, Bentley Ranch Brisket, Cabbage, Onions

Baked French Toast, Almonds, Almond Paste, Pure Maple Syrup

Pumpkin Spiced Pancakes, Preserved Pumpkin, Whipped Mascarpone Cream

Cheddar, Fried Egg, Bacon, Pasilla Aioli, Marble Rye

Carrot Cake Waffle, Raisins, Walnuts, Pure Maple Syrup

Open for just three months, a recent Menu change separating early from later telling of Southwest Las Vegas’ palate more than any intrinsic issues with Joshua Clark’s Food, it was for the second time that catering from The Goodwich on South Buffalo Drive impressed guests on Tuesday, this time from the Breakfast Menu that is now offered seven days a week.

Adjusting hours to 7:30am-4:00pm Monday through Friday and 10:00am-5:00pm on Weekends, Sundays adding Brunch specials, it was coordinating through Nichole Hall and GM Luke Anger that several trays arrived minutes past 11:30am, the forgetting of plates at first problematic but quickly overcome when leftovers were located from another Restaurant the previous week.

Ideally located less than a mile away, each of seven selections arriving temperature appropriate, it was after uncovering dishes and snapping photos that diners dug in, Brioche sliders topped in Tempura-battered Chicken, Greens and Gravy drawing fond comparison to Saag by an Indian colleague while Corned Beef Hash teaming with Black Pepper, Onions and buttery Potatoes proved a hit amongst younger employees.

Discussing business between bites, yet another Big Pharma Representative originally from California highly praiseful of the office’s #supportlocal efforts, it was atop Biscuits a bit thinner than those featured on The Goodwich’s Social Media that Country Gravy was ladled, the flavor everything a Southerner might want while Bacon, Egg and Cheese found levity in lightly spiced Aioli on toasted Marble Rye.

Not about to forego “dessert,” two served buffet-style with the finale offered as it is inside the Restaurant, fans of “Pumpkin Spice” everything will be thrilled to know Chef Clark’s Pancakes with pureed Pumpkin and sweet Mascarpone are as full of flavor as they are fluffy while French Toast made from Custard-soaked Almond Croissants is also delicious, though not quite as much as a Carrot Cake Waffle topped with Raisins, Walnuts, sugary Streusel and Pure Maple Syrup.

N/A: Making it blog policy to not ‘rate’ places based on catering alone The Goodwich Southwest presents a great value considering ingredient quality and portions while Josh Clark’s creativity far surpasses anything within several miles of the Restaurant whether at Lunch or Breakfast.

RECOMMENDED: Fried Chicken Breakfast Sandwich, Corn Beef Hash, Pumpkin Spiced Pancakes, Carrot Cake Waffle, Baked French Toast.

AVOID: Biscuits did not look like those featured in the Restaurant and came off harder and less layered than would be ideal.

TIP: Follow @thegoodwich on Social Media for specials and other news regarding both locations.

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

www.thegoodwich.com

Posted in Breakfast, Catering, Croissant, Croissants, Dessert, Food, French Toast, Goodwich, Las Vegas, Nevada, pancake, Pancakes, Pork, The Goodwich, The Goodwich Catering, The Goodwich South Buffalo, Waffle, Waffles Tagged #supportlocal, 100% Pure Maple Syrup, Aioli, Almond, Almond Croissant, Almond Croissant French Toast, Almond Croissants, Almond Paste, Almonds, Bacon, Baked French Toast, Beef, Beef Brisket, Bentley Ranch, Bentley Ranch Beef, Bentley Ranch Brisket, Biscuit, Biscuits, Biscuits and Gravy, Black Pepper, Black Peppers, Braised Greens, Bread, Brioche, Brioche Bread, Brioche Bun, Brown Sugar Streusel, Butter, Buttermilk, Buttermilk Biscuit, Buttermilk Biscuits, Buttermilk Biscuits and Gravy, Cabbage, Cake, Cakes, Carrot, Carrot Cake, Carrot Cake Waffle, Carrot Cake Waffles, Carrots, Catering, Cheddar, Cheddar Cheese, Cheese, Chicken, Chicken Breast, Chickens, Cinnamon, Cinnamon Streusel, Clove, Cloves, Corn Beef, Corn Beef Hash, Country Gravy, Cow, Cows, Cream, Dessert, Desserts, Egg, Eggs, endoedibles, Food, Foodie, Frangipane, French Toast, Fried Chicken, Fried Chicken Breast, Fried Chicken Sandwich, Fried Chicken Sandwiches, Fried Egg, Fried Eggs, Goodwich, Gravy, Greens, Hash, Josh Clark, Joshua Clark, Las Vegas, Luke Anger, LV, Maple, Maple Syrup, Marble Rye, Marble Rye Bread, Marble Rye Toast, Mascarpone, Mascarpone Cheese, Mascarpone Cream, Michael Uzmann, Mustard Greens, Nevada, Nichole Hall, Nichole Hegge, Nutmeg, NV, Onion, Onions, Pancake, Pancakes, Pasilla, Pasilla Aioli, Pasilla Pepper, Pasilla Peppers, Pastries, Pastry, Pepper, Peppers, Pig, Pork, Pork Sausage, Potato, Potatoes, Preserved Pumpkin, Preserved Pumpkins, Pumpkin, Pumpkin Spice, Pumpkin Spice Pancakes, Pumpkin Spiced Pancakes, Pumpkins, Pure Maple Syrup, Raisin, Raisins, Rye, Rye Bread, Rye Toast, Sandwich, Sandwiches, Sausage, Sausage Gravy, Sin City, Streusel, Sugar, Syrup, Tempura, Tempura Chicken, The Goodwich, The Goodwich Catering, The Goodwich South Buffalo, The Goodwich South Buffalo Catering, Vanilla, Vegas, Waffle, Waffles, Walnut, Walnuts, Whipped Mascarpone Cream

October 20, 2018
6:05 PM
by: Uhockey

Pho Bosa Vietnamese Kitchen, Las Vegas NV

Pho Bosa Vietnamese Kitchen

Nem Nuong Cuon – Pork Sausage, Cucumbers, Herbs, Crunchy Wonton Stick, Rice Paper, Peanut Sauce

Thit Nuong – BBQ Pork, Pickled Carrots, Daikon Radish, Cilantro, Cucumber, Jalapeno Peppers, Garlic Mayo, Scallions, French Roll

Pho Ga – Rice Noodle Soup, Chicken Breast Strip

Pho Duoi Bo – Smoked Oxtail, Black Pepper, Beef Broth

Bun Rieu – Vermicelli Noodles, Shrimp, Crab Meat, Tofu, Diced Tomatoes, Chicken Broth, Green Onions, Cilantro, Crispy Shallots

Although the Global popularity of Noodles in thin Broth suggests mass appeal the allure seems lost on many Midwesterners, a childhood of creamy concoctions such as Cream of Potato and various Chowders plus a general distaste for Lemongrass typically steering palates away from Vietnamese Food as a whole, though on Saturday evening these biases were set aside temporarily to taste Pho Bosa.

Located at 3711 South Valley View Boulevard on the corner of Twain, a low-slung room at the far end of a Strip-mall giving the space a decidedly informal feel, it was entering with three others including two regulars that staff smiled in recognition, a four-top in the main room quickly set and menus presented while the smell of Cilantro and Onions emanated from the Kitchen.

Oddly decorated in advertising for holistic medicine and stress relief, a second room near the toilets dark and unoccupied save for a woman who appeared to be doing bookkeeping on her laptop, it was after washing hands that decisions were made including three Soups, an Appetizer and Sandwich, the low total of $52 including tax and tip explaining a lot about why so many find Pho Bosa appealing.

Additionally offering Grilled Cheese, Paninis and Boba, the later described as “super sweet” by someone familiar, it was as others readied Condiments both liquid and solid that bowls and plates were delivered, first bites of sliced Spring Rolls finding the textures pleasant though taste lacked without housemade Peanut Sauce while a Thit Nuong Bahn Mi Sandwich lacked Pate in favor of BBQ Pork that tasted like the inside of Char Siu Bao with Mayonnaise added to offset partially dried Bread.

Edible but not wowing to this point, three gigantic bowls still waiting and placed in smaller tasting vessels before other diners added Bean Sprouts, Hoisin or Hot Sauce, suffice it to say that Pho Ga with steaming Chicken Stock had nothing on Chicken Noodle Soup from Western Cultures in terms of complexity while Smoked Oxtail in smoky Broth fared better, though even this Chef’s Special with plenty of Oil and tender Beef failed to match Bun Rieu that surprisingly featured a lot of Seafood surrounding thin Noodles while large Tomato chunks added bright spots of acidity to help counter the fatigue of spoonful after spoonful of identical flavors.

TWO AND A HALF STARS: While certainly not Pho Bosa’s target audience the fact remains that one can only do so much with cheap ingredients in Broth, and although better than prior experiences the fact that everyone else in the room was seen dressing up their Bowls indicates the product as served lacks in perceivable ways even to those who consider themselves fans.

RECOMMENDED: Bun Rieu, Nem Nuong Cuon (if only as a means to sample the impressive Peanut Sauce.)

AVOID: Pho Ga, French Bread.

TIP: 10:00a-9:30p Thursday through Tuesday, closed Wednesday.

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

www.phobosakitchen.com

Posted in Crab, Food, Las Vegas, Nevada, Pho Bosa, Pho Bosa Vietnamese Kitchen, Pork Tagged Bahn Mi, Bahn Mi Sandwich, Barbecue, Barbecue Pork, Barbecue Sauce, Barbeque, Barbeque Pork, Barbeque Sauce, BBQ, BBQ Pork, BBQ Sauce, Beef, Beef Broth, Black Pepper, Black Peppers, Bread, Breast, Breasts, Broth, Bun Rieu, Carrot, Carrots, Chicken, Chicken Breast, Chicken Breast Strip, Chicken Breasts, Chicken Broth, Cilantro, Cow, Cows, Crab, Crab Meat, Crabs, Crispy Shallot, Crispy Shallots, Crunchy Wonton, Crunchy Wonton Stick, Cucumber, Cucumbers, Daikon, Daikon Radish, Daikon Radishes, Diced Tomato, Diced Tomatoes, endoedibles, Food, Foodie, French Bread, French Roll, Garlic, Garlic Mayo, Garlic Mayonnaise, Green Onion, Green Onions, Herb, Herbs, Jalapeno, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Las Vegas, LV, Mayo, Mayonnaise, Meat, Michael Uzmann, Nem Nuong Cuon, Nevada, Noodle, Noodles, NV, Onion, Onions, Oxtail, Oxtails, Peanut, Peanut Sauce, Peanuts, Pepper, Peppers, Pho, Pho Bosa, Pho Bosa Vietnamese Kitchen, Pho Duoi Bo, Pho Ga, Pickle, Pickled Carrot, Pickled Carrots, Pickles, Pig, Pork, Pork Sausage, Radish, Radishes, Rice, Rice Noodle, Rice Noodle Soup, Rice Noodles, Rice Paper, Roll, Rolls, Sandwich, Sandwiches, Sauce, Sausage, Scallion, Scallions, Shallot, Shallots, Shrimp, Sin City, Smoked Beef, Smoked Beef Broth, Smoked Oxtail, Smoky Beef, Smoky Beef Broth, Soup, Soups, Soy, Spring Roll, Spring Rolls, Thit Nuong, Thit Nuong Bahn Mi, Thit Nuong Bahn Mi Sandwich, Thit Nuong Sandwich, Tofu, Tomato, Tomatoes, Vegas, Vermicelli, Vermicelli Noodle, Vermicelli Noodles, Vietnamese, Wonton, Wonton Stick

October 20, 2018
11:00 AM
by: Uhockey

Bardot Brasserie [13,] Las Vegas NV

Bardot Brasserie

2015 Ruinart Blanc de Blancs

LAMill Coffee

La Boulangerie – Canele, Kouign Amann, Pain au Chocolat, Raisin Snail

Nutella Sticky Bun – Warm Vanilla Brioche, Brown Sugar, Candied Hazelnuts

Seasonal Fruit – Frozen Yogurt-Pistachio Parfait, Buckwheat Beignets

Bardot Baguette – Butter

Pastrami Cured Salmon – Marble Rye Profiteroles, Everything Toast, Smoked Wild Salmon, Chive Mascarpone, Marinated Cucumber, Caper, Red Onion, Dill

Albacore Tuna Nicoise Chop Salad – Radicchio, Wild Arugula, Sushi Grade Albacore, Traditional Garnitures

Foie Gras Parfait – Ruby Port Gelée, Grilled Country Bread

Hunter’s Waffle – Glazed Duck Confit, Poached Eggs, Sauce Maltaise

Bardot Breakfast Sandwich – Maple Sage Sausage, Fresh Baked English Muffin, French Omelette, Mimolette Fondue, Hash Browns

Hearth-Baked Quiche Forestiere – Wild Mushrooms, Goat Cheese, Simple Salad, Mustard Vinaigrette

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

Chocolate Macaron – French Chocolate Cookie, Dark Chocolate Mousse

Bardot French Toast – Brioche, Vanilla Mascarpone, Almond Brittle, Orgeat Syrup

Mille Feuille – Graham Cracker, Caramelized Puff Pastry, Cypress Grove Fromage Blanc, Kirsch Cherries

Having now returned from Minneapolis, the suggestion of a friend that Grand Café might unseat Bardot Brasserie as North America’s best mid-price French Restaurant inaccurate in terms of both creativity and quality, it was with two out-of-town guests that Brunch reservations were made, Chef Josh Smith and Staff once again providing a highlight reel performance that saw everyone smiling from beginning until end.

At this point needing no introduction, the Restaurant now approaching its fourth anniversary on Aria’s second floor where Michael Mina’s American Fish once stood, it was from familiar Servers while seated in a sizable booth that dining was turned over to the kitchen, four rounds and thirteen plates beginning with a Champagne toast and lasting nearly three hours.

Not quite as dynamic a Menu as that at Dinner, though even a collection of highly regarded hits has not stopped Chef Smith and his colleagues from making small adjustments and additions, it was transitioning from Bubbles to Coffee that dining began with the presentation of Bardot’s Boulangerie Basket, the Canele and Breton Butter Pastry both again standouts rivaling the best found Stateside while a sizable Nutella Swirl and Fruit alongside Frozen Yogurt and sugared Donuts took entirely opposite approaches to wowing first timers but did so equally.

Easily polishing off every bite with conversation temporarily taking a backseat, stories dating back half-a-lifetime easily heard beneath the din of a fully packed room, it was after serviceware was re-set that Bardot’s top-quality Baguette arrived alongside two new items plus an old favorite, the Duck Liver Mousse returning to its original form and impressing even those who typically avoid Offal while Pastrami-style Salmon picks up where the Paris Brest left off in terms of taste but arrives stackable on either Everything Brioche or brilliant Marble Rye Pate a Choux.

Again enjoying every bite of each composition, the Nicoise Salad with glistening Tuna a pleasant pairing to topped-off Blanc de Blancs, it was alongside fresh plates that entrees arrived, a relatively new Breakfast Sandwich taking notes from the Golden Arches and improving on every aspect including English Muffins made on-site while day-one classics such as the Hunter’s Waffle and smoky Mushroom Quiche remain archetypes of their genre.

Surprised to see friends still keeping up at this point, though both would later reveal that they were well-sated even before Dessert, there is simply no way anyone should consider leaving Bardot without tasting fluffy French Toast that has earned billboards and televised accolades, though those in the know would also be remiss to pass on the classic Tarte Tatin, tableside-topped Chocolate Macaron or re-imagined Cheesecake Mille Feuille.

FIVE STARS: Having repeatedly challenged fellow gourmands to name a better Bistro, Brasserie or Café in North America than Bardot none have yet stood up to the task, and while some may believe that a Restaurant doing big volume cannot possibly compete with a place like Grand Café or Le Coucou I’ll simply say I’ve done the legwork and this one can.

RECOMMENDED: French Toast, Canele, Pastrami Cured Salmon, Foie Gras Parfait, Hunter’s Waffle, Bardot Breakfast Sandwich, Tarte Tatin, Mille Feuille.

AVOID: N/A – though the waiter presenting each guest with a small spoon to “enjoy the lovely Passion Fruit” on Bardot’s Fruit Plate did provoke a few laughs.

TIP: In addition to Dinner and the Strip’s best Brunch BARDOT is now open for lunch Monday through Friday 11am-2:30pm.

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

www.michaelmina.net/restaurants/las-vegas/bardot-brasserie/

Posted in Bardot, Bardot Brasserie, Bread Basket, Breakfast, Coffee, Croissant, Croissants, Dessert, Foie, Foie Gras, Food, French Toast, Ice Cream, LAMill, Las Vegas, Macaron, Macaroon, Michael Mina, Nevada, Pork, Tasting Menu, Waffle, Waffles Tagged 2015 Ruinart Blanc de Blancs, Albacore, Albacore Tuna, Albacore Tuna Nicoise Chop Salad, Almond, Almond Brittle, Almonds, Apple, Apple Tarte Tatin, Apples, Aria, Arugula, Baguette, Bardot, Bardot Baguette, Bardot Brasserie, Bardot Breakfast Sandwich, Bardot French Toast, Beignet, Beignets, Black Pepper, Blackberries, Blackberry, Blood Orange, Blood Oranges, Blueberries, Blueberry, Boulangerie, Bread, Breakfast, Breakfast Sandwich, Brioche, Brioche Bread, Brioche French Toast, Brioche Toast, Brittle, Brown Sugar, Brunch, Buckwheat, Buckwheat Beignet, Buckwheat Beignets, Bun, Buns, Butter, Cacao Nibs, Cake, Cakes, Candied Hazelnut, Candied Hazelnuts, Canele, Canele de Bordeaux, Caper, Capers, Caramel, Caramelized Apple, Caramelized Apple Tart, Caramelized Apples, Caramelized Puff Pastry, Champagne, Cheese, Cheese Fondue, Cherries, Cherry, Chive, Chive Mascarpone, Chive Mascarpone Cheese, Chives, Chocolate, Chocolate Cookie, Chocolate Cookies, Chocolate Croissant, Chocolate Croissants, Chocolate Macaron, Chocolate Mousse, Chop Salad, Cinnamon, Cocoa, Cocoa Nib, Coffee, Confit, Cookie, Cookies, Cornichon, Cornichons, Country Bread, Cracker, Crackers, Cream, Croissant, Croissants, Cucumber, Cucumbers, Cypress Grove, Cypress Grove Cheese, Cypress Grove Fromage Blanc, Dark Chocolate, Dark Chocolate Mousse, Dessert, Desserts, Dill, Donut, Donuts, Doughnut, Doughnuts, Duck, Duck Confit, Duck Liver, Duck Liver Mousse, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, English Muffin, Everything Brioche Toast, Everything Toast, Fig, Figs, Fish, Foie, Foie Gras, Foie Gras Parfait, Fondue, Food, Foodie, French Chocolate Cookie, French Omelette, French Toast, Fresh Baked English Muffin, Fromage, Fromage Blanc, Frozen Yogurt, Frozen Yogurt-Pistachio Parfait, Fruit, Fruits, Gelee, Glazed Duck Confit, Goat Cheese, Graham, Graham Cracker, Graham Crackers, Grahams, Grape, Grapes, Grilled Bread, Grilled Country Bread, Hash Brown, Hash Browns, Hazelnut, Hazelnuts, Hearth-Baked Quiche Forestiere, Hunter's Waffle, Ice Cream, Josh Smith, Kirsch, Kirsch Cherries, Kirsch Cherry, Kouign Amann, La Boulangerie, LAMill, LAMill Coffee, Las Vegas, Liver, Liver Mousse, LV, Macaron, Macaroon, Maltaise, Maple, Maple Sage Sausage, Maple Syrup, Marble Rye, Marble Rye Profiteroles, Marinated Cucumber, Marinated Cucumbers, Mascarpone, Mascarpone Cheese, Michael Mina, Michael Uzmann, Mille Feuille, Mimolette, Mimolette Cheese, Mimolette Cheese Fondue, Mimolette Fondue, Mousse, Muffin, Muffins, Mushroom, Mushrooms, mustard, Mustard Vinaigrette, Napoleon, Nevada, Nicoise Chop Salad, Nicoise Salad, Nutella, Nutella Sticky Bun, NV, Olive, Olives, Omelet, Omelette, Onion, Onions, Orange, Oranges, Orgeat, Orgeat Syrup, Pain au Chocolat, Pain au Chocolate, Parfait, Passion Fruit, Pastrami, Pastrami Cured Salmon, Pastries, Pastry, Pate a Choux, Peach, Peaches, Pickle, Pickles, Pig, Pistachio, Pistachios, Poached Egg, Poached Eggs, Pork, Pork Sausage, Port, Port Gelée, Potato, Potatoes, Profiterole, Profiteroles, Puff Pastry, Quiche, Quiche Forestiere, Radicchio, Radish, Radishes, Raisin, Raisin Snail, Raisins, Red Onion, Red Onions, Ruby Port Gelee, Ruinart, Ruinart Blanc de Blancs, ruinart champagne, Rye, Rye Profiterole, Rye Profiteroles, Sage, Salad, Salmon, Salmon Fish, Sandwich, Sandwiches, Sauce, Sauce Maltaise, Sausage, Seasonal Fruit, Simple Salad, Sin City, Smoked Salmon, Smoked Wild Salmon, Sparkling Wine, Sticky Bun, Sticky Buns, Sugar, Sushi Grade Albacore, Sushi Grade Albacore Tuna, Syrup, Tart, Tart Tatin, Tarte Tatin, Tarts, Tasting Menu, Tomato, Tomatoes, Traditional Garnitures, Tuna, Vanilla, Vanilla Brioche, Vanilla Ice Cream, Vanilla Mascarpone, Vanilla Mascarpone Cheese, Vegas, Vinaigrette, Waffle, Waffles, Warm Caramelized Apple Tart, Warm Vanilla Brioche, Wild Arugula, Wild Mushroom, Wild Mushrooms, Wild Salmon, Wine, Yogurt, Yolk, Yolks

October 19, 2018
3:47 PM
by: Uhockey

Pink Box Doughnuts [7,] Las Vegas NV

Pink Box Doughnuts

The Happy Doughnut

Glazed Chocolate Cake Doughnut

Glazed Buttermilk Bar

Yeast Doughnut with Vanilla Frosting

Pumpkin Cheesecake Doughnut

Apple Crisp Cake Doughnut

Pumpkin Cake Doughnut

Having recently tasted through nearly a dozen Doughnut shops from Minneapolis to Winnipeg, including MSN’s “Best” in Minnesota and North Dakota, it was midday Friday that another visit was made to Pink Box Doughnuts on Lake Meade Boulevard, Sin City’s original purveyor of fancy Fried Dough once again with a few new tricks (and treats) up their sleeves.

Now a Valley favorite for nearly six years, the era before Pink Box when locals had to rely on Ronald’s all but forgotten, Autumn 2018 sees Pink Box once again eyeing the future while at the same time honoring tradition, both Buttermilk Bars and moist Chocolate Cake still Sin City’s best while a seasonal Pumpkin Ring reminisces of past years’ Sweet Potato but with bolder aromatics and a decorative touch.

Furthering the seasonal theme with Apples, a reprise of Summer’s American Pie improved by way of the Spice Cake base plus Caramel atop Brown Sugar Streusel, it was next that attention turned to designs created for Halloween including two Brioche Ghosts while Pumpkin Cheesecake was texturally good, but potentially benefited by a bit more Cinnamon or Nutmeg inside.

Finally giving new meaning to *grand* finale with a Doughnut unlike any seen prior, suffice it to say that indecisive diners will plenty of reasons to smile about Pink Box’s new “Happy Doughnut,” the multi-pound masterpiece featuring ten different flavors every bit as fluffy as its yeasty siblings and truly impressive in its attention to detail right down to two Doughnut Holes, Oreos and even a sparkly horn for the Unicorn.

FIVE STARS: Although the target audience for District Donuts at The Cosmopolitan is obviously different than that of Pink Box it is good to see the locally born business further step up their game in the face of new competition, and dollar for dollar both classics and novelties remain a bargain by comparison to other “best” Doughnuts across the Nation.

RECOMMEDED: Buttermilk Bar, Apple Crisp Cake Doughnut, Pumpkin Cake Doughnut, The Happy Doughnut.

AVOID: Pumpkin Cheesecake tastes mostly like Pink Box’s classic Cheesecake, and although not a “bad” thing it would benefit from a bit more “Pumpkin Spice.”

TIP: The Happy Doughnut is $32 and available by Pre-Order only while Halloween shapes are $13.20 a dozen and are currently available by calling the store or stopping in.

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

www.pinkboxdoughnuts.com

Posted in Breakfast, Dessert, Food, Las Vegas, Nevada, Pink Box, Pink Box Doughnuts, Pink Box Doughnuts Summerlin, Pork Tagged Apple, Apple Crisp, Apple Crisp Cake Donut, Apple Crisp Cake Doughnut, Apple Crisp Donut, Apple Crisp Doughnut, Apples, Bacon, Bread, Brown Sugar, Brown Sugar Streusel, Buttermilk, Buttermilk Bar, Cake, Cake Donut, Cake Doughnut, Cakes, Caramel, Cereal, Cheese Cake, Cheesecake, Chocolate, Chocolate Cake Donut, Chocolate Cake Doughnut, Chocolate Donut, Chocolate Doughnut, Cinnamon, Cocoa, Cocoa Pebbles, Cookie, Cookies, Cream, Dark Chocolate, Dessert, Desserts, Donut, Donut Hole, Donut Holes, Donuts, Doughnut, Doughnut Hole, Doughnut Holes, Doughnuts, endoedibles, Food, Foodie, Frosting, Fruit Loops, Ghost Donut, Ghost Doughnut, Glaze, Glazed Buttermilk Bar, Glazed Chocolate Cake Donut, Glazed Chocolate Cake Doughnut, Happy Donut, Happy Doughnut, Icing, Las Vegas, LV, Maple, Maple Frosting, Maple Icing, Michael Uzmann, Nevada, Nutmeg, NV, Oreo, Oreo Cookie, Oreo Cookies, Oreos, Pastries, Pastry, Pig, Pink Box, Pink Box Doughnuts, Pink Box Doughnuts Summerlin, Pork, Pumpkin, Pumpkin Cake Donut, Pumpkin Cake Doughnut, Pumpkin Cheese Cake, Pumpkin Cheese Cake Donut, Pumpkin Cheese Cake Doughnut, Pumpkin Cheesecake, Pumpkin Cheesecake Donut, Pumpkin Cheesecake Doughnut, Pumpkin Donut, Pumpkin Doughnut, Pumpkins, Raised Donut, Raised Doughnut, Roberto Armanino, Sin City, Sprinkle, Sprinkles, Strawberry Frosting, Strawberry Icing, Streusel, Sugar, The Happy Donut, The Happy Doughnut, Unicorn, Unicorn Donut, Unicorn Doughnut, Vanilla, Vanilla Frosting, Vanilla Icing, Vegas, Yeast, Yeast Donut, Yeast Doughnut, Yeast Doughnut with Vanilla Frosting

October 19, 2018
11:34 AM
by: Uhockey

Good Pie Catering [2,] Las Vegas NV

Good Pie Catering

The Good Good Grandma Style – Mozzarella, Fresh Mozzarella, Grana, Tomato Sauce, Sausage, Artichoke Hearts, Oregano

Good Pep Grandma Style – Mozzarella, Fresh Mozzarella, Grana, Tomato Sauce, Pepperoni

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

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

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

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

A Good Time Gluten Free Detroit Style – Mozzarella, Fresh Mozzarella, Grana, Meatballs, Ricotta, Tomato Sauce, Basil

Upside Down Grandma – Triple Mozzarella Cheese, Triple Tomato Sauce, Italian Sausage, Red Onions, Grana, Fresh Basil

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

Good Quality Meat Brooklyn Round – Tomato Sauce, Mozzarella, Fresh Mozzarella, Pecorino, Meatballs, Ham, Italian Sausage, Pepperoni, Shaved Parm, Fresh Parsley

That’s DAT Good $hit Detroit Style – Cream Sauce, Porcini Mushrooms, Truffles, Mozzarella, Fresh Mozzarella, Wild Mushrooms, Local Onions, Truffle Oil, Parsley

As many may realize the fourth quarter of each calendar year sees a drop-off in Pharmaceutical advertising, so with less Representatives coming through a focus on the best of the best is in order and when it comes to Pizza the short list for Las Vegas most certainly includes Vincent Rotolo’s Good Pie.

Now slinging Dough inside Pawn Plaza for eight months, business steady but no doubt limited thanks to location, it was just moments past 11:30am that the charismatic Pizzaiolo arrived sporting a cart laden with boxes and trays, the finishing touches applied to several dishes as they were uncovered including fresh Cheese and Parsley added to golden Knots plus additional sauce for a Meatball tray.

Having already served the office prior, both he and John Arena of Metro Pizza stating that Pizza perceivable changes once it enters a box, suffice it to say that none seemed disappointed when perusing a bevy of choices, the Detroit Style tribute to John disappearing quickly as did the fragrant Good $hit which represented a first taste of Truffles for many in the crowd.

Never lacking for ingredient quality or effort, the Knots with house roasted Garlic Nibs and tender Meatballs also favored by staff, it was while chatting that several favorites were tasted in addition to a few new items, one of them the Brooklyn Style Good Quality Meat which arguably represents Sin City’s best “Slice” thanks to a crisp base that still retains some stretch but can also stand up to a multitude of toppings.

Overhearing more than one attendee state in amazement how “light” Good Pie’s Gluten-Free Crust is, the fact that a Good White was gone before a Good Time unsurprising as Rotolo’s Garlic Oil achieves a rare degree of richness without overwhelming other flavors, it was finally in three Grandma-style Pizza’s that appetites were invested, the Pepperoni and signature Good Good as crisp and enjoyable out of the box as they are fresh while a daily special with lots of Cheese on the Crust and loads of Sauce on top neared super-saturation but still managed to hold up in terms of both structure and taste.

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 five tries there has yet to be one bad bite on the menu.

RECOMMENDED: Detroit Style That’s DAT Good $hit, Good White Gluten Free Detroit Style, The Good Good Grandma Style, Upside Down Grandma Style, Good Balls, Good Garlic Knots.

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 Food, Good Pie, Las Vegas, Nevada, Pizza, Pork, Truffle, Truffles Tagged A Good Time Gluten Free Detroit Style, A Good Time Pie, A Good Time Pizza, Artichoke, Artichoke Heart, Artichoke Hearts, Artichokes, Basil, Beef, Beef and Pork Meatball, Black Truffle, Black Truffles, Bread, Brooklyn Round, Brooklyn Round Pie, Brooklyn Round Pizza, Caesar, Caesar Dressing, Caramelized Onion, Caramelized Onions, Cheese, Chip, Chips, Confit, Cow, Cows, Cream, Cream Sauce, Crouton, Croutons, Detroit Style, Detroit Style Pie, Detroit Style Pizza, Dressing, DTLV, endoedibles, Food, Foodie, Fresh Basil, Fresh Garlic, Fresh Grated Grana Padano, Fresh Grated Grana Padano Cheese, Fresh Mozzarella, Fresh Mozzarella Cheese, Fresh Parm, Fresh Parsley, Fresh Whipped Ricotta Cheese, Garlic, 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 Knots, Good Pep, Good Pep Grandma Style, Good Pep Pie, Good Pep Pizza, Good Pie, Good Quality Meat, Good Quality Meat Brooklyn Round, Good Quality Meat Pie, Good Quality Meat Pizza, Good White, Good White Gluten Free Detroit Style, Good White Pie, Good White Pizza, Grana, Grana Padano, Grana Padano Cheese, Grandma Style, Grandma Style Pie, Grandma Style Pizza, Grated Grana, Grated Grana Cheese, Grated Grana Padano, Ham, Homemade Beef and Pork Meatball, Homemade Beef and Pork Meatballs, Housemade Crouton, Housemade Croutons, Italian Sausage, Johnny Be Good, Johnny Be Good Detroit Style, Johnny Be Good Pie, 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, Parm, Parmesan, Parmesan Cheese, Parsley, Pecorino, Pecorino Cheese, Pepperoni, Pig, Pizza, Porcini, Porcini Mushroom, Porcini Mushrooms, Porcinis, Pork, Pork Sausage, Red Onion, Red Onions, Ricotta, Ricotta Cheese, Roasted Fresh Garlic, Roasted Garlic, Roasted Mushroom, Roasted Mushrooms, Romaine Lettuce, Salad, Sauce, Sausage, Shaved Parm, Shaved Parmesan, Shaved Parmesan Cheese, Sin City, That's DAT Good $hit, That's DAT Good $hit Detroit Style, That's DAT Good $hit Pie, That's DAT Good $hit Pizza, The Good Good, The Good Good Grandma Style, The Good Good Pie, The Good Good Pizza, Tomato, Tomato Sauce, Tomatoes, Triple Mozzarella, Triple Mozzarella Cheese, Triple Tomato Sauce, Truffle, Truffle Oil, Truffles, Upside Down Grandma Style, Upside Down Pie, Upside Down Pizza, Urban Seed, Urban Seed Baby Romaine, Urban Seed Greens, Urban Seed Romaine, Urban Seed Romaine Lettuce, Urban Seed Salad, Vegas, Vince Rotolo, Vincent Rotolo, Whipped Ricotta, Whipped Ricotta Cheese, Wild Mushroom, Wild Mushrooms

October 19, 2018
7:00 AM
by: Uhockey

Rosallie [18,] Las Vegas NV

Rosallie ‘Le French Cafe’

Madeline

Butter Croissant

Apricot Tarte

Almond Raspberry Croissant

Apple Croustade

Almond Croissant

Fruit Danish with Pastry Cream

Cheese Danish

Almond Pear Pie

Chocolate Cheesecake Brownie

Raspberry Linzer Tarte

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

Already visited once in October to taste the new Pumpkin Tarte it was early Friday that another stop was made at Rosallie, Jonathan Pluvinet’s recent visit bringing gifts in addition to new ideas counting one that has been making waves at Le French Café’s Florida location and should be doing the same here shortly.

Now firmly entrenched in Autumn, the friendly former 7-Eleven on South Rainbow all decked out in leaves and Pumpkins, it was immediately as doors opened that Manager Christophe was found putting the finishing touches on an office pre-order, some twenty mixed items including several old favorites plus a few new Pastries and one very special addition in a plastic to-go container.

Taking just a ten minute ride to the office, several selections still warming white cardboard and perfuming the car with smells of Butter and Yeast, it was after placing much of the order in a communal area that sampling got started, all three Croissants remaining uncontested in the 702 while two Fruit-topped Danishes not tasted in a while rained shards of lamination on first bite before yielding their creamy contents.

Later tasting some remaining items after lunch, the Raspberry Linzer on a flawless Butter Shell and softened Pears amidst ground Almonds now joined by a seasonal Apricot Tarte that is sweet yet appropriately tangy, it was actually the lightly charred Apple Croustade that on this visit impressed most of all, the all-natural filling more than welcomed in comparison to “filling” offered elsewhere while a new Brownie topped in dueling Cream Cheese and Chocolate Mousse was also quite delicious.

Circling back to the beginning now, the fact that Jon once worked at Wynn where he met Christophe unbeknownst to many, it is from a recipe developed during the Manager’s time at Aria that Rosallie Las Vegas now proudly offers French Toast, the same impressive Loaf served at Jean Georges Steakhouse here sliced and soaked in Custard before baking and topped with a choice of toppings including Caramel, Chocolate or housemade Strawberry Preserves that go great with freshly Whipped Cream and Pure Maple Syrup.

FIVE STARS: Truly a case of the best only getting better, recent visits to the corner of Rainbow Boulevard and Patrick Lane finding the Café doing steady business with many patrons happily lingering over Coffee, Jonathan and Christophe have now added yet another reason to become a regular and unlike all the “designer Toast” spots that have cropped up on the West Side recently Rosallie actually has the pride to bake their own Bread.

RECOMMENDED: French Toast, Almond Croissant, Almond Raspberry Croissant, Apple Croustade, Apricot Tarte, Cheese Danish, Almond Pear Pie, Chocolate Cheesecake Brownie.

AVOID: Removing Stems from the Strawberries on top the Cheese Danish can be a messy proposition on the go.

TIP: Open 7a-6p Daily and getting ready to begin taking pre-orders for Holiday Cookies, Pies and Bûche de Noël. Follow @rosallielefrenchcafe on Social Media for specials at both locations.

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

www.rosallie.com

Posted in Breakfast, Croissant, Croissants, Dessert, Food, French Toast, Las Vegas, Madeline, Madelines, Nevada, Rosallie, Rosallie 'Le French Cafe' Tagged 100% Pure Maple Syrup, Almond, Almond Croissant, Almond Croissants, Almond Pear Pie, Almond Pear Pies, Almond Pear Tart, Almond Pear Tarte, Almond Pear Tarts, Almond Raspberry Croissant, Almond Raspberry Croissants, Almonds, Apple, Apple Croustade, Apples, Apricot, Apricot Tart, Apricot Tarte, Apricots, Blueberries, Blueberry, Bread, Breakfast, Brioche, Brioche Bread, Brioche French Toast, Butter, Butter Croissant, Butter Croissants, Cheese, Cheese Cake, Cheese Danish, Cheesecake, Chocolate, Chocolate Brownie, Chocolate Brownies, Chocolate Cheesecake Brownie, Chocolate Cheesecake Brownies, Chocolate Mousse, Confectioner's Sugar, Cream, Cream Cheese, Cream Cheese Danish, Croissant, Croissants, Danish, Dark Chocolate, Dessert, Desserts, endoedibles, Food, Foodie, French Toast, Fruit, Fruit Danish, Fruit Danish with Pastry Cream, Fudge Brownie, Fudge Brownies, Grape, Grapes, Jam, Jelly, Jonathan Pluvinet, Kiwi, Kiwi Fruit, Kiwi Fruits, Kiwis, Las Vegas, LV, Madeline, Madelines, Maple, Michael Uzmann, Mousse, Nevada, Pastries, Pastry, Pastry Cream, Pear, Pears, Powdered Sugar, Preserves, Pure Maple Syrup, Raspberries, Raspberry, Raspberry Linzer, Raspberry Linzer Tart, Raspberry Linzer Tarte, Rosallie, Rosallie Le French Cafe, Sin City, South Rainbow, Strawberries, Strawberry, Strawberry Jam, Strawberry Jelly, Strawberry Preserves, Sugar, Syrup, Tart, Tarte, Toast, Vanilla, Vegas, Whipped Cream

October 13, 2018
9:00 PM
by: Uhockey

Ghost Donkey, Las Vegas NV

Ghost Donkey

Mezcal Supernova – Sombra Mezcal, Cinnamon, Blue Corn Syrup, Lime Cordial, Egg White

Stealth Margarita – Cazadores Blanco, St. Germain, Cucumber, Lime, Chili

Carrot Nachos – Carrot “Chili”, Carrot Habanero Hot Sauce, Mezcal Pickled Carrots, Cilantro

Chorizo and Tripe Nachos – Chorizo and Tripe Stew, Pickled Red Onions, Radish

Special Wild Mushroom Nachos – Huitlacoche, Cotija, Poblano Salsa, Shaved White Truffle

Heating up New York nightlife since late 2016 it was one month after the rest of Block 16 Urban Food Hall opened that Las Vegas finally caught a glimpse of Ghost Donkey, its discreet location not dissimilar to Secret Pizza creating an ‘in the know’ feel likely to appeal to club kids, though unlike the original in NoHo this spot does not yet require model-good looks or a lengthy wait to get in.

Built on a backbone of Mezcal and Tequila, low lights and loud music above the small bar and plush seating complete with pillows, it is by way of what appears to be a stairwell that guests access Ghost Donkey and once eyes adjust the scene that unfolds is quite dramatic while service is paradoxically fairly low key and pleasant.

Offering some fifteen Mixed Drinks plus just under one hundred Shots by the ounce, prices from $14 to $16 for hand-crafted Cocktails on par for The Cosmopolitan, it was opting for one Mezcal and one Tequila-based Beverage that both proved impressive, the smoky Supernova something like a Pisco Sour thanks to Citrus and foam while the Margarita was herbal, refreshing and smoother.

Scaling back on Food offerings from Ghost Donkey on Bleecker Street, only five styles of Nachos plus a bowl of Chips and Guacamole felt necessary considering the bevy of Block 16 choices outside, it was opting first for a Vegan version plus the impressively funky Chorizo and Tripe Nachos that bites were sampled, thick housemade Chips holding up well in either case while which was “best” came down to personal preference though all agreed Vegetarian Chili has never been so bold and Mezcal Pickled Carrots definitely need to become a “thing.”

At this point approaching 9:00pm with Marquee’s queue beginning to grow, a sudden influx of well-dressed guests suddenly packing the bar two deep, it was despite losing the server and thus further Drinks that attention instead focused squarely on something truly special, a blend of Mushrooms including tender King Trumpets fortified by Corn Smut and showered in freshly shaved White Truffles from Alba.

FOUR AND A HALF STARS: Although top-shelf Tequila is easily found throughout Las Vegas with Mezcal becoming more common there are few places in Sin City quite so focused on a singular vision as Ghost Donkey, and whether one is interested in Cocktails or tasting a flight of Shots along with some seriously delicious Nachos the best bet seems to be visiting early before Cosmo’s cool kids catch on and there isn’t a seat to be had.

RECOMMENDED: Mezcal Supernova, Carrot Nachos, Wild Mushroom Nachos.

AVOID: With just one server working the room those looking for more Drinks or to cash out during busy times should stay close to the bar instead of more comfortable couches.

TIP: Open 4p-midnight Sunday through Thursday and till 4am on Friday and Saturday.

BONUS TIP: There are expectedly no Desserts at Ghost Donkey, but District: Donuts. Sliders. Brew. is open just as late every night with new flavors such as Lemon Meringue and Candy Bar dropping each week.

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

www.cosmopolitanlasvegas.com/restaurants/ghost-donkey

Posted in Dessert, District Donut + Coffee Bar, District Donuts, District Donuts + Coffee Bar, District Donuts +Sliders + Brew, District Donuts and Coffee Bar, District: Donuts. Sliders. Brew., District: Donuts. Sliders. Brew. Las Vegas, Food, Ghost Donkey, Las Vegas, Nevada, Pork, Truffle, Truffles Tagged Alba Truffle, Alba Truffles, Alba White Truffle, Beef, Beef Tripe, Blue Corn, Blue Corn Syrup, Candy, Candy Bar, Candy Bar Donut, Candy Bar Donuts, Candy Bar Doughnut, Candy Bar Doughnuts, Caramel, Carrot, Carrot Habanero Hot Sauce, Carrot Nacho, Carrot Nachos, Carrot “Chili”, Carrots, Cazadores, Cazadores Blanco, Cazadores Blanco Tequila, Cheese, Chili, Chili Pepper, Chilis, Chip, Chips, Chocolate, Chocolate Cream, Chocolate Glaze, Chocolate Icing, Chorizo, Chorizo and Tripe Nacho, Chorizo and Tripe Nachos, Chorizo and Tripe Stew, Chorizo Nacho, Chorizo Nachos, Chorizo Stew, Cilantro, Cinnamon, Cocktail, Cocktails, Corn, Corn Smut, Corn Syrup, Corn Tortilla, Corn Tortillas, Cotija, Cotija Cheese, Cream, Cucumber, Cucumbers, Curd, District Donut + Coffee Bar, District Donuts + Coffee Bar, District Donuts + Coffee Bar Las Vegas, District Donuts + Sliders + Brew Las Vegas, District: Donuts. Sliders. Brew., Donut, Donuts, Doughnut, Doughnuts, Egg, Egg White, Egg Whites, Eggs, endoedibles, Food, Foodie, Frozen Margarita, Ghost Donkey, Glaze, Habanero, Habanero Hot Sauce, Habanero Pepper, Habanero Peppers, Habaneros, Hot Sauce, Housemade Corn Tortilla, Housemade Corn Tortillas, Huitlacoche, John Courtney, Las Vegas, Lemon, Lemon Curd, Lemon Gel, Lemon Meringue, Lemon Meringue Donut, Lemon Meringue Doughnut, Lemons, Lime, Lime Cordial, Lime Juice, Limes, LV, Margarita, Meringue, Mezcal, Mezcal Pickled Carrot, Mezcal Pickled Carrots, Mezcal Supernova, Michael Uzmann, Mushroom Nacho, Mushroom Nachos, Nacho, Nachos, Nevada, NV, Peanut, Peanuts, Pepper, Peppers, Pickle, Pickled Carrot, Pickled Carrots, Pickled Red Onion, Pickled Red Onions, Pickles, Pig, Poblano, Poblano Pepper, Poblano Peppers, Poblano Salsa, Poblanos, Pork, Pork Chorizo, Radish, Radishes, Red Onion, Red Onions, Salsa, Salsas, Sauce, Shaved White Truffle, Shaved White Truffles, Sin City, Sombra, Sombra Mezcal, Special Wild Mushroom Nacho, Special Wild Mushroom Nachos, St. Germain, Stealth Margarita, Stew, Sugar, Syrup, Tequila, Tomato, Tomatoes, Tortilla, Tortilla Chip, Tortilla Chips, Tortillas, Tripe, Tripe Nacho, Tripe Nachos, Tripe Stew, Truffle, Truffles, Vegas, Vegetarian, Vegetarian Chili, White Truffle, White Truffles, Wild Mushroom Nacho, Wild Mushroom Nachos

October 13, 2018
6:00 PM
by: Uhockey

Pok Pok Wing, Las Vegas NV

Pok Pok Wing

Pok Pok Wing Special – Hot Ike’s Wings, Papaya Salad, Sticky Rice

The Pok Pok Dog – Deep-fried Chicken Dog, Wing Caramel, Pickled Vegetables, Fried Garlic, Sri Rancha

Ju Pa Bao – Macanese Style Bun, Bone-in Pork Loin fried in Pork Fat

Now given a month to gather its bearings a return to of Block 16 Urban Food Hall on Saturday once again showed the spot to be humming, Ghost Donkey’s recent opening completing a six piece puzzle but the night starting off at Pok Pok Wing where John Courtney and The Cosmopolitan’s culinary team are serving a menu full of big flavors and great value.

Located on Block 16’s left side and based on Chef Andy Ricker’s fifteen year old Restaurant in Portland, expansion to New York as well as Los Angeles unsuccessful despite mass and critical acclaim, Pok Pok Wing opts to bring a more limited version of the menu built on “Ike’s Wings” to the Las Vegas Strip and with prices ranging from $3 to $16 the only real question to ask is whether Food lives up to the original.

Offered counter-style in the same manner as everything else in the Food Hall, minor discrepancies between paper and hanging menu prices finding the Pok Pok Dog to be $5 instead of $9, it was beginning with this plus unadorned Ju Pa Bao that dining began, the Chicken Sausage dipped in hot Oil coming out crisp and juicy amidst balanced condiments while the Bone-in Pork with a big warning sticker is the picture of melt-in-mouth succulence stuffed into a sweet and fluffy Bun.

A bit less dialed in on service that other parts of Block 16, a prior couple apparently given the wrong order while a “Pok Pok Wing Special” arrived with no Sticky Rice until requested, suffice it to say that setting aside those issues the $12 combo featuring four Wings, Papaya Salad and a bag of rice is every bit as good as memory recalls from PDX, the fabled Fish Sauce Wings crunchy and sweet with a great Garlic top note while Palm Sugar and Dried Shrimp offer balance to shredded Fruit packing the punch of Thai Chilis.

FOUR STARS: Not quite “there” yet in terms of service, a month-long overhead menu error and forgotten items not affecting Food but rather the experience, Pok Pok Wing nonetheless offers great value on the dollar even when compared to off-Strip Street Food spots and if Cosmo’s cracked PR Team can find a way to sell that idea this could be Ricker’s first real success outside PDX.

RECOMMENDED: Pok Pok Wing Special, Ju Pa Bao…and apparently checking your order before leaving the counter.

AVOID: Unless one is extremely intolerant to spice the Ike’s Wings should be ordered Hot, not mild.

TIP: Open 11a-midnight Sunday through Thursday and till 4am on Friday and Saturday.

www.cosmopolitanlasvegas.com/restaurants/pok-pok-wing

Posted in Block 16, Block 16 Food Hall, Block 16 Urban Food Hall, Food, Las Vegas, Nevada, Pok Pok, Pok Pok Wing, Pork Tagged Andy Ricker, Bao, Bean, Beans, Block 16, Block 16 Food Hall, Block 16 Urban Food Hall, Bone-in Pork Loin, Bone-in Pork Loin fried in Pork Fat, Bread, Bun, Buns, Cabbage, Caramel, Caramelized Phu Quoc Fish Sauce, Carrot, Carrots, Chicken, Chicken Dog, Chicken Hot Dog, Chicken Wing, Chicken Wings, Chickens, Chili, Chili Pepper, Chili Peppers, Chilis, Deep-fried Chicken Dog, Dressing, Dried Shrimp, endoedibles, Fat, Fish, Fish Sauce, Fish Sauce Wing, Fish Sauce Wings, Food, Foodie, Fried Garlic, Garlic, Green Papaya Salad, Hot Dog, Hot Ike’s Wings, Hot Wing, Hot Wings, Ike’s Fish Sauce Wings, Ike’s Vietnamese Fish Sauce Wing, Ike’s Vietnamese Fish Sauce Wings, John Courtney, Ju Pa Bao, Las Vegas, Lime, Lime Juice, Limes, Loin, Long Bean, Long Beans, LV, Macanese Bun, Macanese Buns, Macanese Style Bun, Michael Uzmann, Nevada, NV, Palm Sugar, Papaya, Papaya Pok Pok, Papaya Salad, Papayas, Peanut, Peanuts, Pepper, Peppers, Phu Quoc, Phu Quoc Fish Sauce, Pickled Vegetable, Pickled Vegetables, Pickles, Pig, Pok Pok, Pok Pok Dog, Pok Pok Hot Dog, Pok Pok Special, Pok Pok Wing, Pok Pok Wing Special, Pork, Pork Fat, Pork Loin, Ranch, Ranch Dressing, Rice, Salad, Sauce, Shrimp, Sin City, Spicy Green Papaya Salad, Sri Rancha, Sriracha, Sticky Rice, Sugar, Tamarind, Thai Chili, Thai Chilis, The Pok Pok Dog, Tomato, Tomatoes, Vegas, Vegetable, Vegetables, Vietnamese Fish Sauce Wing, Vietnamese Fish Sauce Wings, Vietnamese Wings, Wing, Wing Caramel, Wings

October 13, 2018
12:00 PM
by: Uhockey

Metro Pizza on Sky Pointe [7,] Las Vegas NV

Metro Pizza

Garlic Knots, House Marinara

86th Street Square Pie, Pepperoni

Brats, tots & THOTS – Bratwurst, Muenster, Sauerkraut, “Everything” Tots, Caraway Crust w/ a side of Beer Mustard

18-hour Pan Risen Detroit Style Pizza, Fresh Mozzarella, Meatballs

Coconut Gelato, Pumpkin Pie Gelato

Carrot Cake, Cream Cheese Icing, Caramel, Whipped Cream

Red Velvet Cheesecake

At some point every claim must be tested and recently John Arena showed The Bronx why Metro Pizza’s Sicilian is beloved by in-the-know Las Vegans, a strong showing at The New York Pizza Festival paired with Chris Decker’s Bronze at The Caputo Cup further cementing the pair as world-class talents and prompting yet another visit to their home base on Sky Pointe Drive.

Always a personal favorite and much better with friends, the recent addition of extra Televisions showing everything from Playoff Baseball to The Golden Knights and College Football, it was shortly after seating that a familiar waitress stopped by, the filling of Beverages followed by Garlic Knots with everything else deferred to John and Chris who were both in typically good spirits.

Dining as a party of five including two Children, one who is reportedly not a Pizza “fan” nonetheless willing to try two of three Pies presented, it was with a version of the “86th Street Square” treated to a lengthier fermentation that things got started, each slice perhaps 1/3 the weight it looks and baked golden with more Herbs detectable than in the past plus a lingering nuttiness present amongst the Cheese.

Next presented one of Decker’s seasonal inspirations, a crisp Caraway Crust topped in seasoned Potatoes, Bratwurst and Sauerkraut, it was eschewing Mustard that buttery Muenster was left to meld a German bounty, all but one slice consumed and that was only due to the arrival of an all-corners Detroit Style masterpiece topped with wet Mozzarella and Meatballs plus extra Parmigiano-Reggiano packed into the Crust.

Sated but never too stuffed for Dessert, October’s Pumpkin Pie Gelato nearly on par with Metro’s top quality Coconut, it was with many spoons that bites slowly disappeared thanks in large part to the kids while adults focused their attention on creamy Red Velvet Cheesecake plus Metro’s best selling Carrot Cake whose moist layers would undoubtedly perform admirably at Schenectady New York’s annual Festival celebrating the orange Vegetable.

FIVE STARS: Serving Las Vegas for 37+ years and continuously evolving the concept while slowly growing the brand it would be difficult to say anyone has contributed more to Sin City’s love of Pizza than John Arena, and although any brand featuring more than one space may suffer from inconsistency Metro sets a high standard by rewarding their old customer base with predictable greatness while Chris Decker’s creativity looks towards a new era and without ever neglecting the basics – the same synopsis as always since it warrants repeating.

RECOMMENDED: The 86th Street Square Pie has been impressive for over two years and only gets better with each visit. Order it and consider anything else offered as a special from @everythingbutanchovies Social Media feed as well.

AVOID: The Detroit-Style remains off-menu, but with advanced notice Metro just might be able to make it happen.

TIP: Love Pizza? Consider the Metro Pizzalover’s Club with free Sign-up at Metro Pizzalover’s Club and also check out the calendar of events and specials here.

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

http://metropizza.com/

Posted in Dessert, Food, Ice Cream, Las Vegas, Metro Pizza, Metro Pizza Centennial, Metro Pizza Sky Pointe, Nevada, Pizza, Pork Tagged 18-hour Pan Risen Detroit Style Pizza, 86th Street Square Pie, 86th Street Square Pizza, 86th Street Square Sicilian, Beef Meatball, Beef Meatballs, Beer, Beer Mustard, Brats, Brats tots & THOTS, Brats tots & THOTS Pie, Brats tots & THOTS Pizza, Bratwurst, Bread, Butter, Cake, Cakes, Caramel, Caraway, Caraway Crust, Caraway Seed, Caraway Seeds, Carrot, Carrot Cake, Carrots, Cheese, Cheese Cake, Cheesecake, Chocolate, Chris Decker, Cocoa, Coconut, Coconut Gelato, Coconut Ice Cream, Coconuts, Cream, Cream Cheese, Cream Cheese Frosting, Cream Cheese Icing, Crust, Dessert, Desserts, Detroit Style, Detroit Style Pie, Detroit Style Pizza, endoedibles, Everything Tater Tots, Food, Foodie, Fresh Mozzarella, Fresh Mozzarella Cheese, Frosting, Garlic, Garlic Knot, Garlic Knots, Gelato, Herb, Herbs, House Marinara, House Marinara Sauce, Ice Cream, Icing, John Arena, Knot, Knots, Las Vegas, LV, Marinara, Marinara Sauce, Meatball, Meatballs, Metro Pizza, Metro Pizza Centennial, Metro Pizza North, Metro Pizza on Sky Pointe, Michael Uzmann, Mozzarella, Mozzarella Cheese, Muenster, Muenster Cheese, mustard, Nevada, NV, Oktoberfest Pie, Oktoberfest Pizza, Parmigiano Reggiano, Parmigiano Reggiano Cheese, Pastries, Pastry, Pepperoni, Pig, Pineapple, Pineapples, Pizza, Pork, Potato, Potatoes, Pumpkin, Pumpkin Gelato, Pumpkin Ice Cream, Pumpkin Pie, Pumpkin Pie Gelato, Pumpkin Pie Ice Cream, Pumpkin Spice, Pumpkin Spice Gelato, Pumpkin Spice Ice Cream, Pumpkins, Raisin, Raisins, Red Sauce, Red Velvet, Red Velvet Cake, Red Velvet Cheese Cake, Red Velvet Cheesecake, Sauce, Sauerkraut, Seed, Seeds, Sicilian, Sicilian Pie, Sicilian Pizza, Sin City, Spice, Spices, Sugar, Tater Tot, Tater Tots, Tomato, Tomato Sauce, Tomatoes, Vegas, Whipped Cream, “Everything” Tots

October 12, 2018
5:15 PM
by: Uhockey

Marché Bacchus [2,] Las Vegas NV

Marché Bacchus

Bread – Whipped Butter

Ruinart Blanc de Blancs Brut

Charred Octopus – Chickpeas, Roasted Bell Pepper, Nicoise Olives, Pea Shoots, Cherry Tomatoes, Lemon

Sauternes

Hudson Valley Foie Gras – Huckleberry Jam, Toasted Brioche, Pistachio

2015 Chavy-Chouet Puligny Montrachet les Enseigneres

Lobster Cavatelli – Housemade Cavatelli, Maine Lobster, Mushrooms, Peas, Lemon Cream

2014 Chateau de la Gardine

Pan Roasted Duck Breast – Warm Farro Salad, Sauteed Kale, Beets, Walnuts, Apple, Cherry Reduction

“The Great” Alexander – Hennessey VSOP Cognac, Crème de Cacao, Vanilla Ice Cream, Chocolate Pistachio Rim

Cucumber St. Germain Martini – The Botanist Gin, St. Germain, Lemon, Fresh Cucumber, Splash of Tonic

Frozen Limoncello Souffle – Raspberries, Whipped Cream

Bread Pudding – Golden Raisin Brioche, Toffee Cream, Vanilla Ice Cream

Mascarpone Cheesecake – Graham Cracker Crust, Blackberry Puree

Coffee

Last visited before moving to Las Vegas, a lunch from David Middleton alongside Lake Jacqueline limited but performing well enough that five years between Meals was undoubtedly too long, it was as a party of two that dinner was enjoyed at Marché Bacchus last Friday, Chef Amanda Hamilton now top toque and showing good skills across five courses.

Still tucked away north of Summerlin Parkway, the seclusion and scenery “un-Vegas” in all the right ways, those returning to Marche’ Bacchus will likely notice a difference in the Restaurant’s façade thanks to an incident involving a runaway truck last February, owners Rhonda and Jeff Wyatt using the “opportunity” to expand the Restaurant’s Bar program which now adds top-shelf Liquor and Cocktails to the well-regarded Wine shop.

Popular amongst oenophiles and well-heeled locals, the serenity of Ducks paddling by on the water enhanced by live music from a lone man and his guitar, it was after brief perusal of the menu that a shared tasting was requested, service from a professional young man outperforming many Strip Restaurants even as an aged quartet loudly proclaiming their love for “Foy Grasss” occupied much of his time throughout the evening.

Seated in an elevated corner with some privacy, October’s cooler temperatures perfect for dinner outdoors, it was with greetings from General Manager Angelo Reyes that Champagne started the evening, a warm basket of Bread buying time until the arrival of lightly charred Octopus that was a bit over-tenderized but otherwise enjoyable amongst Chickpeas, Tomatoes, Peppers and Olives.

Next offered a glass of Sauternes, the label not disclosed but sweetness and viscosity indicating it to be fairly young, it was in a classic pairing that Chef Hamilton presented seared Foie Gras atop Toast, a price comparable to the major Casinos justified by both portion and its presentation with Huckleberries and cracked Nuts.

Transitioning to White, a crisp Burgundy nicely matched to housemade Pasta that unfortunately sees Lobster get a little lost amidst fragrant Mushrooms and Citrus, it was by request that Duck was served next, the pan-seared skin and rosy flesh thankfully allowed to express their natural flavors which went well bite-for-bite with a complex Farro Salad and sips from Côtes du Rhône.

Opting for Cocktails over Port to finish, a mixologist behind the illuminated Abalone Shell Bar producing one fresh Martini and a truly indulgent Brandy Alexander, suffice it to say that saving room for Dessert at Marche’ Bacchus is highly recommended as both the new Limoncello Souffle and Cheesecake are light and delicious, though not quite as noteworthy as Toffee-soaked Bread Pudding studded with Raisins.

FOUR STARS: Matching scenery and service with a menu offering something for everyone Marché Bacchus remains a worthy off-Strip destination nearly two decades since opening, and although not quite as refined as Bardot or classic as Andres the Wyatt’s have something no other Restaurant in town can match in terms of their Wine prices while the new Bar and Happy Hour menu offer even more reasons to visit.

RECOMMENDED: The Great Alexander, Hudson Valley Foie Gras, Pan Roasted Duck Breast, Limoncello Souffle, Bread Pudding.

AVOID: While neither were ‘bad,’ the Cavatelli overwhelmed its primary ingredient while the Octopus lacked any snappiness, though that is likely a matter of personal preference.

TIP: In addition to pouring any Bottle in the store for retail plus $10 Corkage the new Happy Hour offers 26 Wines by the Glass for half-off from 4-6p Weekdays and 4p-8p on Sunday.

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

www.marchebacchus.com

Posted in Bread Basket, Bread Pudding, Coffee, Dessert, Foie, Foie Gras, Food, Ice Cream, Las Vegas, Lobster, Marché Bacchus, Marche Bacchus, Marche’ Bacchus, Nevada, Octopus, Souffle, Tasting Menu Tagged 2014 Chateau de la Gardine, 2015 Chavy-Chouet Puligny Montrachet les Enseigneres, Amanda Hamilton, Angelo Reyes, Apple, Apples, Bean, Beans, Beet, Beets, Bell Pepper, Bell Peppers, Blackberries, Blackberry, Blackberry Puree, Blanc de Blancs, Botanist Gin, Brandy Alexander, Bread, Bread Basket, Bread Pudding, Breast, Brioche, Brioche Bread, Brioche Toast, Brut Champagne, Burgundy, Burgundy Wine, Butter, Cake, Cakes, Cavatelli, Cavatelli Pasta, Champagne, Charred Octopus, Chateau de la Gardine, Chavy-Chouet Puligny Montrachet les Enseigneres, Cheese, Cheese Cake, Cheesecake, Cherries, Cherry, Cherry Reduction, Cherry Tomato, Cherry Tomatoes, Chick Pea, Chick Peas, Chickpea, Chickpeas, Chocolate, Chocolate Pistachio Rim, Cocktail, Cocktails, Coffee, Cognac, Côtes du Rhône, Côtes du Rhône Wine, Cracker, Crackers, Cream, Crème de Cacao, Crust, Cucumber, Cucumber St. Germain Martini, Cucumbers, Dessert, Desserts, Duck Breast, Duck Liver, endoedibles, Farro, Farro Salad, Foie, Foie Gras, Food, Foodie, Fresh Cucumber, Fresh Cucumbers, Frozen Limoncello Souffle, Frozen Souffle, Garbanzo, Garbanzo Bean, Garbanzo Beans, Garbanzos, gin, Golden Raisin, Golden Raisin Brioche, Golden Raisins, Graham, Graham Cracker, Graham Cracker Crust, Graham Crackers, Grahams, Hennessey, Hennessey Cognac, Hennessey VSOP, Hennessey VSOP Cognac, Housemade Cavatelli, Huckleberries, Huckleberry, Huckleberry Jam, Huckleberry Jelly, Hudson Valley Foie Gras, Ice Cream, Jam, Jeff Wyatt, Jelly, Kale, Las Vegas, Lemon, Lemon Cream, Lemons, Limoncello, Limoncello Souffle, Liver, Lobster, Lobster Cavatelli, Lobsters, LV, Maine Lobster, Maine Lobsters, Marche’ Bacchus, Martini, Mascarpone, Mascarpone Cheese, Mascarpone Cheesecake, Michael Uzmann, Mushroom, Mushrooms, Nevada, Nicoise Olive, Nicoise Olives, NV, Octopus, Olive, Olives, Pan Roasted Duck Breast, Pasta, Pastries, Pastry, Pea, Pea Shoot, Pea Shoots, Peas, Pepper, Peppers, Pistachio, Pistachios, Pudding, Puree, Raisin, Raisins, Raspberries, Raspberry, Red Wine, Reduction, Rhonda Wyatt, Roasted Bell Pepper, Roasted Bell Peppers, Roasted Duck Breast, Ruinart, Ruinart Blanc de Blancs, Ruinart Blanc de Blancs Brut, Ruinart Blanc de Blancs Brut Champagne, ruinart champagne, Salad, Salads, Sauteed Kale, Sauternes, Sauternes Wine, Sin City, Souffle, Sparkling Wine, St. Germain, Sugar, Tasting Menu, The Botanist Gin, Toast, Toasted Brioche, Toffee, Toffee Cream, Tomato, Tomatoes, Tonic, Vanilla, Vanilla Ice Cream, Vegas, Walnut, Walnuts, Warm Farro Salad, Whipped Butter, Whipped Cream, White Burgundy, White Burgundy Wine, White Wine, Wine, “The Great” Alexander

October 12, 2018
11:30 AM
by: Uhockey

Veganbites (Sahara,) Las Vegas NV

Veganbites

Gluten Free Chocolate Chip Cookie

Gluten Free Oatmeal Raisin Cookie

Cake Donut with Sprinkles

Blueberry Lemon Loaf

Gluten Free Organic Walnut Brownie

Gluten Free Carrot Cake with Vegan Vanilla Buttercream

Serving the East Side for nearly four years it was mid-August 2018 that Veganbites took over the space at 7293 West Sahara Avenue, Chocolate & Spice as well as Rolling in Dough now gone but the Bakery known for Vegan, Gluten Free and allergy sensitive products opting to make a go of it while at the same time expanding into plated Foods including Pasta, Spring Rolls, Salads and Sandwiches.

Operated by Franz Stanik for the past two years, a reported quadrupling in self-identified Vegans occupying Sin City over the past five years seeing him buy out former owners, guests familiar with Megan Romano’s once well-regarded space will immediately feel at home inside Veganbites, much of the furniture kept exactly as it was while cases and countertops now stand filled with a different variety of scratch-made Baked Goods.

Staffed by the sort of servers one might expect to find at Whole Foods, thin and pleasant if not particularly professional, it was after a bit of perusal that decisions were made to the tune of six items for just under $15, the choice to indulge elsewhere largely based on the space being empty save for what very well may have been the owner sitting by the window on his laptop.

Using all the right buzzwords in terms of “natural,” “non-GMO” and preservative-free, an admirable achievement though one does question a bag of Oreos seen on the counter in back, it was beginning with two $1 Cookies that tasting got started, the Gluten Free Chocolate Chip falling far short of those made with Butter, Eggs and Flour while Oatmeal Raisin suffered no such problem thanks to plenty of spice and flexibility plus lots of dried Fruit.

Next intrigued by a $2.75 Donut, the soft Sponge with melted Sprinkles reminiscent of Pound Cake while ‘Frosting’ on top was unfortunately more like a Candy Shell, it was in follow-up that Veganbites finally hit its stride in a Loaf Cake loaded with Blueberries and Lemon Zest, the Icing on top soft and lightly sweetened by Palm Sugar which should also be considered for the aforementioned baked round.

At this point torn in how to finish, both a sizable Brownie and Carrot Cake in a plastic clamshell tempting, it was opting first for the former that teeth met dense Fudge mellowed by Walnuts and very little Flour while the Cake fared even better thanks to good density and bright aromatics beneath a generous layer of Buttercream with a velvety mouthfeel.

THREE AND A HALF STARS: Opting to bring Veganbites across the Strip after four successful years says a lot about the brand’s aspirations and with a few small changes it seems as though the store could succeed where others have not, though in its current format Veganbites remains best suited to its growing niche market as better versions of each item can be found elsewhere provided one does not have specific allergy or ethical needs.

RECOMMENDED: Blueberry Lemon Loaf, Gluten Free Organic Walnut Brownie, Gluten Free Carrot Cake with Vegan Vanilla Buttercream.

AVOID: Donuts, Chocolate Chip Cookie.

TIP: Mon – Sat 7.30am – 6.30pm, Sunday 9.00am – 5.00pm.

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

www.vegan-bites.com

Posted in Dessert, Food, Las Vegas, Nevada, Vegan bites, Veganbites, Veganbites Sahara, Veganbites West Side Tagged Blueberries, Blueberry, Blueberry Lemon Loaf, Blueberry Lemon Loaf Cake, Bread, Brownie, Brownies, Buttercream, Buttercream Frosting, Buttercream Icing, Cake, Cake Donut, Cake Donut with Sprinkles, Cake Donuts, Cake Doughnut, Cake Doughnut with Sprinkles, Cake Doughnuts, Cakes, Carrot, Carrot Cake, Carrots, Chip, Chips, Chocolate, Chocolate Brownie, Chocolate Brownies, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chips, Cookie, Cookies, Dark Chocolate, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, endoedibles, Food, Foodie, Franz Stanik, Frosting, Fudge, Fudge Brownie, Fudge Brownies, Gluten, Gluten Free, Gluten Free Carrot Cake, Gluten Free Carrot Cake with Vegan Vanilla Buttercream, Gluten Free Chocolate Chip Cookie, Gluten Free Chocolate Chip Cookies, Gluten Free Oatmeal Raisin Cookie, Gluten Free Oatmeal Raisin Cookies, Gluten Free Organic Walnut Brownie, Gluten Free Walnut Brownie, Icing, Las Vegas, Lemon, Lemon Zest, Lemons, Loaf, Loaf Cake, Loaf Cakes, LV, Michael Uzmann, Nevada, NV, Oat, Oatmeal, Oatmeal Raisin Cookie, Oatmeal Raisin Cookies, Oats, Organic Walnut Brownie, Palm Sugar, Pastries, Pastry, Raisin, Raisins, Sin City, Sprinkle, Sprinkles, Sugar, Vanilla, Vanilla Buttercream, Vegan, Vegan bites, Vegan Buttercream, Vegan Frosting, Vegan Icing, Vegan Vanilla Buttercream, Vegan Vanilla Buttercream Frosting, Vegan Vanilla Buttercream Icing, Veganbites, Veganbites Sahara, Veganbites West Side, Vegas, Vegetarian, Walnut, Walnut Brownie, Walnut Brownies, Walnuts, Zest

October 6, 2018
6:45 PM
by: Uhockey

Herringbone [10,] Las Vegas NV

Herringbone

Iced Tea

Amuse – Tuna Croqueta, Yuzu Aioli

Yacht Seafood Tower – 12 Oysters, 3/4 lb Alaskan King Crab, 1 1/2 Maine Lobster, 10 Jumbo Shrimp, Spicy Cocktail Sauce, Kimchee Mignonette, Apple Mignonette, Spicy Remoulade, Devil’s Dip Sauce, Shark Sauce

Harvest of the Day – Grilled Pears, Poached Pears, Winter Radish, Pickled Cherries, Burrata Cheese

Tiradito – Branzino, Aji Amarillo, Pickled Shallots, Fresno Chilis, Taro Chips

Seared Ahi Tuna – Shaved Foie Gras, Bacon Powder, Watermelon Radishes, Pickled Onions, Pickled Carrots

Miyazaki A5 Wagyu Beef – Himalayan Salt Rock, Black Pepper, Fresh Wasabi, Greens

Shrimp and Vegetable Frito Misto – Champagne Vinaigrette, Lemon, Herbs

Lobster Fried Rice – Lobster, Farm Egg, Spring Vegetables, Furikake

Crispy Red Snapper – Panang Curry, Fall Squashes, Asparagus, Pickled Vegetables

Viking Village Scallops – Carrot Puree, Morels, English Peas, Squid Ink Adobo

Day Boat Halibut – Asparagus, Roasted Eggplant, Romaneso, Salmon Roe, Tamarind Broth

Mascarpone Cheesecake – Mascarpone, Strawberry Gelee, Pistachio, Yuzu Sorbet / Chocolate Cake – Caramel Mousse, Raspberry Chocolate Ganache, White Chocolate Cream / Chocolate, Sea Salt & Caramel – Chocolate Sauce, Candied Hazelnuts, Chocolate Crumble, Nutella Gelato

Now featuring the combined talents of Chefs Marty Lopez and Christian Concepcion it was on Saturday evening that the table was set for three at Herringbone Las Vegas, the tandem of Ceferin Oliva and Ciprian Nedelcu as always providing exquisite service throughout a four course meal as the D.J. spun tunes and College Football played on television.

No doubt a different place than when it opened, the change in toques and ownership moving Geno Bernardo’s early Cal-Italian menu towards a lighter style of cooking based on bold spicing and global influence, it was shortly after seating that greetings were offered and drinks poured, a lone Cocktail plus Prosecco and Iced Tea enjoyed in celebration of one guest’s Birthday.

Deferring an order to the kitchen without allergies or restrictions, two concept plates plus a nightly special the group’s reward for placing their faith in Marty and Christian, it was beginning with fresh Seafood that an eleven year old who loves Oysters smiled ear to ear, a tasting of three varieties favoring small to large and all best with Apple Mignonette while “Devil’s Dip” made Jumbo Shrimp shine, though wrist-thick King Crab and Lobster were best enjoyed without accoutrement.

In no rush and happy to progress at a casual pace, the meal’s three hour duration seemingly less than half that, it was next that seasonal Produce was used to create a Salad of Fruit and Cheese alongside two plates of Fish, the Branzino taking on Peruvian influence with spice and acid in balance while lightly seared Tuna created in the spirit of Char Siu showed that Herringbone is not afraid to take chances as complex ingredients all melded together harmoniously.

Slowly savoring bites as Auburn was upset and Notre Dame pulled away, the clearing of plates followed by clean ones plus the appearance of a tableside cart, it was using Fat to prime the stone that Chef Lopez set to lightly cooking A5 Miyazaki Beef while Christian prepared Greens and grated fresh Wasabi, though no matter how rich and indulgent the Steak it would prove difficult to turn attention away from a dish listed as “Shrimp and Vegetable Frito Misto” that riffs on Filipino Ukoy with a tangle of Greens and Shell-on Crustaceans intended to be garnished with Citrus and Champagne Vinaigrette.

At this point sated but equally excited to see what was next it was by four plates that the table was once again filled, three new menu items plus a whole Red Snapper fried and served with Panang Curry all competing for stomach space with the Lobster Fried Rice an admirable side but Chef Marty’s heritage-infused Scallops Adobo as well as flaky Halibut in Tamarind Broth both so intricate that each bite compelled another until everything was gone.

Continuing to take an “if it’s not broke don’t fix it” approach to Dessert, both the creamy Cheesecake and indulgent Chocolate duo enjoyable though one does wish the Bread Pudding or Carrot Cake would return, it was with wishes made and candles blown out that the night would finish, a crowd just returning from UFC 229 creating a buzz on Aria’s lower level though the best show of the night had actually just been put on by a Kitchen upstairs.

FIVE STARS: Although both ownership and Chefs have changed since Herringbone Las Vegas opened a visit on Saturday showed the kitchen to be producing its most delicious food to date, Chef Marty Lopez’s Filipino background frequently infusing plates with big flavors while Chef Concepcion’s skills are witnessed in an ability to coax already great ingredients to their utmost.

RECOMMENDED: Yacht Seafood Tower, Shrimp and Vegetable Frito Misto, Day Boat Halibut, Salted Chocolate Caramel Tart. Also Crispy Red Snapper and Seared Ahi Tuna if available.

AVOID: N/A.

TIP: As stated above the Ahi and Snapper were both works in progress that may not be currently available while A5 Wagyu was a weekly special, so check with servers for availability.

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

www.herringboneeats.com

Posted in Crab, Dessert, Foie, Foie Gras, Food, Herringbone, Ice Cream, Las Vegas, Lobster, Nevada, Pork, Tasting Menu Tagged A5 Wagyu, A5 Wagyu Beef, Adobo, Ahi, Ahi Tuna, Aioli, Aji, Aji Amarillo, Aji Amarillo Pepper, Aji Amarillo Peppers, Alaskan King Crab, Amuse, Amuse Bouche, Apple, Apple Mignonette, Apples, Aria, Asparagus, Bacon, Bacon Powder, Bass, Beef, Black Pepper, Black Peppers, Blackberries, Blackberry, Branzino, Broth, Burrata, Burrata Cheese, Butter, Cake, Cakes, Candied Hazelnut, Candied Hazelnuts, Caramel, Caramel Mousse, Carrot, Carrot Puree, Carrots, Ceferin Oliva, Champagne, Champagne Vinaigrette, Cheese, Cheesecake, Cherries, Cherry, Chili, Chilis, Chip, Chips, Chocolate, Chocolate Cake, Chocolate Crumble, Chocolate Ganache, Chocolate Sauce, Christian Concepcion, Ciprian Nedelcu, Cocktail, Cocktail Sauce, Cocktails, Coconut, Coconut Curry, Coconuts, Cow, Cows, Crab, Crabs, Cream, Crispy Red Snapper, Croqueta, Croquetas, Croquetta, Croquettas, Croquette, Croquettes, Crumble, Curry, Dark Chocolate, Day Boat Halibut, Dessert, Desserts, Devil’s Dip, Devil’s Dip Sauce, Doug Solomon, Duck, Duck Liver, Egg, Egg Yolk, Egg Yolks, Eggplant, Eggplants, Eggs, endoedibles, English Pea, English Peas, Fall Squash, Fall Squashes, Farm Egg, Farm Eggs, Fish, Fish Eggs, Fish Roe, Foie, Foie Gras, Food, Foodie, Fresh Wasabi, Fresno Chili, Fresno Chilis, Fresnos, Fried Red Snapper, Fried Rice, Fried Shrimp, Fried Vegetable, Fried Vegetables, Frito Misto, Furikake, Ganache, Gelato, Gelee, Green Asparagus, Greens, Grilled Pears, Halibut, Harvest of the Day, Hazelnut, Hazelnuts, Herb, Herbs, Herringbone, Herringbone LV, Himalayan Salt, Himalayan Salt Rock, Ice Cream, Iced Tea, Ink, Jumbo Shrimp, Kimchee, Kimchee Mignonette, King Crab, King Crabs, Las Vegas, Lemon, Lemons, Liver, Lobster, Lobster Fried Rice, Lobsters, LV, Maine Lobster, Marty Lopez, Marty Red DeLeon Lopez, Mascarpone, Mascarpone Cheese, Mascarpone Cheesecake, Michael Uzmann, Mignonette, Miyazaki A5 Wagyu Beef, Miyazaki Wagyu Beef, Morel, Morel Mushroom, Morel Mushrooms, Morels, Mousse, Mushroom, Mushrooms, Nevada, Nutella, Nutella Gelato, NV, Nyko Christian, Onion, Onions, Oyster, Oysters, Panang, Panang Curry, Pastries, Pastry, Pattypan Squash, Pea, Pear, Pears, Peas, Pepper, Peppers, Pickle, Pickled Carrot, Pickled Carrots, Pickled Cherries, Pickled Onion, pickled onions, Pickled Shallot, Pickled Shallots, Pickled Vegetable, Pickled Vegetables, Pickles, Pig, Pistachio, Pistachios, Poached Pears, Pork, Prosecco, Puree, Radish, Radishes, Raspberries, Raspberry, Raspberry Chocolate Ganache, Red Snapper, Remoulade, Rice, Roasted Eggplant, Roasted Eggplants, Roe, Romaneso, Salmon, Salmon Roe, Salt, Salt Rock, Salted Chocolate Caramel Tart, Sauce, Scallop, Scallops, Sea Bass, Sea Salt, Sea Salt & Caramel Tart, Seafood, Seafood Tower, Seared Ahi Tuna, Shallot, Shallots, Shark Sauce, Shaved Foie Gras, Shell on Shrimp, Shrimp, Shrimp and Vegetable Frito Misto, Sin City, Snapper, Sorbet, Spicy Cocktail Sauce, Spicy Remoulade, Spring Vegetable, Spring Vegetables, Squash, Squid, Squid Ink, Squid Ink Adobo, Strawberries, Strawberry, Strawberry Gelee, Sugar, Sunnyside Egg, Sunnyside Eggs, Tamarind, Tamarind Broth, Taro, Taro Chip, Taro Chips, Tart, Tarts, Tasting Menu, Tasting Menu Aria, Tea, Tiradito, Tobasco, Tobasco Sauce, Tuna, Tuna Croqueta, Tuna Fish, Vanilla, Vegas, Vegetable, Vegetable Frito Misto, Vegetables, Viking Village, Viking Village Scallop, Viking Village Scallops, Vinaigrette, Wagyu Beef, Wasabi, Watermelon Radish, Watermelon Radishes, White Chocolate, White Chocolate Cream, Winter Radish, Winter Radishes, Yacht, Yacht Seafood Tower, Yolk, Yolks, Yuzu, Yuzu Aioli, Yuzu Sorbet

October 6, 2018
10:00 AM
by: Uhockey

Rosallie [17,] Las Vegas NV

Rosallie Le French Café

La Reine Tartine – Paris Ham, Mushrooms, Mozzarella Cheese, Tomato, Side Salad

Almond Raspberry Croissant

Almond Pear Pie

Pumpkin Tarte, Whipped Cream

Walnut Pie

Almond Croissant

Strawberry Tarte, Almond Frangipane

Holiday Cookie Cup – Sable, Langues de Chat, Meringues, Macaroons

Chocolate Dipped Coconut Macaroon

Raspberry Custard Cake, Vanilla Macarons

There was a period in time where revisiting the same Restaurant again and again seemed silly, the fact that thousands more exist creating an ongoing search for that “perfect” bite, but having grown to realize that greatness is rarely found it was knowing that Rosallie would once again outperform expectations that a Birthday Cake was commissioned, though on the morning of pick-up it seemed only logical to also stick around for Breakfast.

Now entering year four and with no signs of slowing, this visit finding ‘Le French Café’ more packed than usual with several patrons taking advantage of Las Vegas’ late patio season, it was in the now-familiar accent of Manager Christophe that greetings were offered on entry, the décor even further upgraded from the past and gentle French music chiming overhead.

Happy to see additional familiar Staff along with all Las Vegas’ best Pastries, a few new additions to both also noted, it was after ordering at counterside that items were brought to the table, first bites of the new “La Reine” Tartine offering familiar crispy Pastry beneath a layer of Tomatoes and Cheese plus thick chunks of Ham and roasted Mushrooms that should please both those looking for something French and even a Pizza lover to a similar degree.

Moving swiftly to Pastries after dressed Tomatoes and Salad from a wooden board, Rosallie’s branding now expanded to cups both porcelain and plastic as the Café eyes new locations, it was after enjoying one of the fairly new Almond Croissants imbued with Raspberry plus Pear Pie atop an all-Butter Crust that Rosallie’s seasonal Pumpkin Tarte took center stage, the dish one probably would not expect to see in Europe nonetheless offering great taste and texture with plenty of spice tempered by housemade Whipped Cream.

At this point taking the Cake and additional treats home, a classic Almond Croissant and Jonathan Pluvinet’s Walnut Pie still unrivaled stateside, it was amongst many styles of Cookies from Christophe that Macaroons and Cat’s Tongues stood out as items likely to impress as gifts this holiday season while a Strawberry Tarte built on a house Frangipane base bid adieu to Summer without tasting overly sweet as most store bought items made with Almond Paste often do.

Chilling the Cake now for several hours, an after-dinner surprise along with presents for the beautiful lady celebrating a few days early, suffice it to say that “make whatever you like” is not instructions one would give to anyone but someone trusted and in the hands of Christophe the result was exactly what one might expect from a former Jean-Philippe Baker as Raspberries, Custard, Sponge and Frosting all came together with a texture something like Tres Leches but with less wetness and a far more refined flavor.

FIVE STARS: Typically the first place visited after vacation, the Pastries used as a measuring stick for any recently tasted, it was against a strong showing from The Twin Cities that Rosallie remained best in class and although Jonathan’s classics remain personal favorites the new innovations are certainly not a step back.

RECOMMENDED: Almond Croissant, Walnut Pie, Almond Raspberry Croissant, Almond Pear Pie, Chocolate Dipped Coconut Macaroon, Pumpkin Tarte.

AVOID: N/A.

TIP: Custom Cakes and Catering can be arranged by phone or stopping in and consider Yelp! on-line delivery for smaller orders.

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

www.rosallie.com

Posted in Breakfast, Coffee, Croissant, Croissants, Dessert, Food, Las Vegas, Macaron, Macaroon, Nevada, Pork, Rosallie, Rosallie 'Le French Cafe' Tagged Allspice, Almond, Almond Croissant, Almond Croissants, Almond Flour, Almond Frangipane, Almond Paste, Almond Pear Pie, Almond Raspberry Croissant, Almonds, Bread, Butter, Cake, Cakes, Cat's Tongue, Cat's Tongue Cookie, Cat's Tongue Cookies, Cheese, Chocolate, Chocolate Dip, Chocolate Dipped Coconut Macaroons, Chocolate-dipped Coconut Macaroon, Cinnamon, Clove, Cloves, Coconut, Coconut Macaroon, Coconut Macaroons, Coconuts, Coffee, Confectioner's Sugar, Cookie, Cookies, Cream, Croissant, Croissants, Custard, Custard Cake, Dark Chocolate, Dessert, Desserts, Double Espresso, endoedibles, Espresso, Flour, Food, Foodie, Frangipane, Ground Almond, Ground Almonds, Ham, Holiday Cookie, Holiday Cookie Cup, Holiday Cookies, Ice, Jonathan Pluvinet, La Reine, La Reine Tartine, Langues de Chat, Langues de Chat Cookie, Langues de Chat Cookies, Las Vegas, Lettuce, LV, Macaron, Macarons, Macaroon, Macaroons, Meringue, Meringues, Michael Uzmann, Mozzarella, Mozzarella Cheese, Mushroom, Mushrooms, Nevada, Nutmeg, NV, Paris, Paris Ham, Pastries, Pastry, Pear, Pears, Pie, Pies, Pig, Pork, Powdered Sugar, Pumpkin, Pumpkin Tarte, Pumpkins, Raspberries, Raspberry, Raspberry Custard Cake, Rosallie, Rosallie Le French Cafe, Sable, Sable Cookie, Sable Cookies, Sables, Salad, Shredded Coconut, Shredded Coconuts, Side Salad, Sin City, South Rainbow, Strawberries, Strawberry Tarte, Strawberry Tartes, Sugar, Tarte, Tartes, Tartine, Toasted Coconut, Toasted Coconuts, Tomato, Tomatoes, Vanilla, Vanilla Macaron, Vanilla Macarons, Vegas, Walnut, Walnut Pie, Walnuts, Whipped Cream

September 30, 2018
1:25 PM
by: Uhockey

Dave the Pie Guy, Minneapolis MN

Dave the Pie Guy

Sweet Potato Pie

Carrot Cake, Walnuts, Cream Cheese Frosting

Found at 3544 Grand Avenue and apparently letting both website and social media go to seed a while ago, the fact that phones also go unanswered an added chapter to “how to fail at customer service,” it was with parking located nearby that Dave the Pie Guy was approached, a pull of the handle finding doors open though the space seemed uninhabited until a young woman emerged from the back.

Listed as being open at 10:30am on weekdays and 8:30am on weekends, the lights off and doors locked at half-past-ten Saturday necessitating a second attempt on Sunday around 1:30pm, it was only after walking deeper into rustic confines that Dave himself was seen lining tins with dough, the current “selection” of just three pies, one cake and some cookies plus a few “too old to sell” slices leading one to wonder exactly how the place stays afloat.

Debating a quick departure without purchase, Dave’s “famous” French Silk not likely to be ready for three hours and his store a final stop en route to the airport, it was only the fact that Carrot Cake was one of the choices which necessitated an order, the Sweet Potato Pie a last minute $4 addition but not particularly noteworthy in comparison to versions tasted in the past.

Taking the pair to go, a dine-in option actually not even offered as Slices were immediately placed in black Styrofoam, it was only after sitting down at the Gate that Carrot Cake was actually tasted, the thin layer of Cream Cheese Frosting surprisingly quite tangy and well-matched to bold spicing plus a moist sponge that makes one think Dave’s might actually be good when its proprietor decides to show up on time for work.

www.facebook.com/davethepieguy

Posted in Dave the Pie Guy, Dessert, Food, Minneapolis, Minnesota, Saint Paul, St. Paul, Vacation Tagged Butter, Cake, Cakes, Carrot, Carrot Cake, Carrots, Cheese, Cinnamon, Cream, Cream Cheese, Cream Cheese Frosting, Cream Cheese Icing, Dave the Pie Guy, Dessert, Desserts, endoedibles, Food, Foodie, Frosting, Icing, Michael Uzmann, Minneapolis, Minnesota, MN, Pastries, Pastry, Pie, Pies, St. Paul, Sugar, Sweet Potato, Sweet Potato Pie, Sweet Potatoes, Travel, Vacation, Walnut, Walnuts

September 30, 2018
1:06 PM
by: Uhockey

Hola Arepa, Minneapolis MN

Hola Arepa

Slow-Roasted Pork Arepa – Cotija Cheese, Black Beans, Hola Sauce with Yucca Fries, Aioli Verde

Silver Dollar Cachapas – Bacon, Corn, Cotija Cheese, Jalapeno Peppers, Chipotle Maple Syrup

Mini “Churro” – Cinnamon-Sugar, Chocolate Coffee Sauce

Recently receiving national attention for Asian Street Food spot Hai Hai it was instead that lunch was sought from Birk Stefan Grudem and Christina Nguyen’s Hola Arepa on Sunday, an arrival at 1:00pm predictably finding both indoor and patio seating packed just as it has been since opening in 2011.

Focused on Venezuelan Maize Cakes and born from a Food Truck, the decision to turn brick and mortar welcomed with open-arms by Minnesotans craving bold Latin flavors, Hola Arepa spotlights not only its eponymous item but a handful of plates both authentic and re-imagined while at the same time keeping prices low and ingredients as local as possible.

Preaching sustainability as a core concept, Hola’s scratch-kitchen repurposing a debilitated old space while Hai Hai took over an aged strip club, it was after a brief wait under heat lamps that a two-top was allotted amidst controlled chaos, one group of what appeared to be nurses clearly having had plenty to drink and more-or-less hollering at one another from a table in the corner.

Trying best as possible to tune out the cacophony, a look at the Brunch Menu finding several items not featured during dinner service, it was with three items ordered and requested “as they are ready” that Water was poured, the service attentive and pleasant with the entire order arriving in less than fifteen minutes.

Admittedly surprised by portion sizes, all three plates most-certainly sharable and ranging $3.50 to just $12, it was first that teeth sank warm Masa wrapped around smoky shredded Pork matched to Beans, the “Hola” Sauce tangy but not hot while Yucca Fries cooked up crisp and ready to be dipped in pale green Aioli.

Showing no signs of slowing even as owners have become “restaurateurs,” a trio of seared Corn Cachapas riffing on Johnny Cakes with Bacon and Peppers plus spicy Maple Syrup, it was admittedly a little perplexing that Hola Arepa’s “Churro” embraced neither taste nor texture of the original and instead ate like deep-fried French Toast heavily caked in Cinnamon-Sugar next to a sidecar of what may as well have been sipping Chocolate as that is precisely what it became one the Pastry itself was gone.

www.holaarepa.com

Posted in Breakfast, Coffee, Dessert, Food, French Toast, Hola Arepa, Minneapolis, Minnesota, pancake, Pancakes, Pork, St. Paul, Vacation Tagged 100% Maple Syrup, 100% Pure Maple Syrup, Aioli, Aioli Verde, Arepa, Arepas, Bacon, Bean, Beans, Birk Stefan Grudem, Black Bean, Black Beans, Bread, Breakfast, Brunch, Butter, Cachapa, Cachapas, Cake, Cakes, Cheese, chipotle, Chipotle Maple Syrup, Chipotle Pepper, Chipotle Peppers, Chipotles, Chocolate, Chocolate Coffee Sauce, Christina Nguyen, Churro, Churros, Cinnamon, Cinnamon Sugar, Coffee, Corn, Corn Meal, Cornmeal, Cotija, Cotija Cheese, Dark Chocolate, Dessert, Desserts, endoedibles, Food, Foodie, Fries, Hola Arepa, Hola Sauce, Jalapeno, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Johnny Cake, Johnny Cakes, Johnnycake, Johnnycakes, Maple, Maple Syrup, Masa, Michael Uzmann, Mini “Churro”, Minneapolis, Minnesota, MN, Pastries, Pastry, Pepper, Peppers, Pig, Pork, Pure Maple Syrup, Sandwich, Sandwiches, Sauce, Silver Dollar Cachapa, Silver Dollar Cachapas, Slow Roasted Pork, Slow-Roasted Pork Arepa, St. Paul, Sugar, Syrup, Travel, Vacation, Yucca, Yucca Fries, Yucca Fry, ‘Merican Cheese Sauce

September 30, 2018
11:05 AM
by: Uhockey

Matt’s Bar, Minneapolis MN

Matt’s Bar

Jucy Lucy, Grilled Onions

While many new Restaurants seem to believe mixing the most audacious combination of colors or gluttonous ingredients together on Instagram is the key to success there are certain spots who’ve been dabbling in the world of #yolkporn and #cheesepulls for decades, perhaps first and foremost amongst them Matt’s Bar where the “Jucy Lucy” has been tempting Minnesotans since 1954.

Originally opened in 1950 but only becoming a local landmark after its purchase by Matt Bristol, a local man with previous Restaurant experience who decided he’d rather own a Bar, Matt’s Bar occupies an unassuming space at 3500 Cedar Avenue South yet from 11am until midnight or later each day one can rest assured there will likely be a wait.

Probably best termed a “Dive Bar” in the most praiseful way possible, an obituary to the late-owner found amidst shirts and photos on the wall, it was only five minutes after servers unlocked doors on Sunday that a booth was occupied in the back-right corner, only one other group of six already present as NFL Pre-Game played prominently on televisions at the Bar.

Prominently displaying “Cash Only” signs around the brief menu of Burgers, Fries, Grilled Cheese and Chicken, though all anyone seemed to be ordering was the first two plus Beer, it was investing $7.50 plus tax and tip that one of the misspelled classics was requested, the forty-five minute wait admittedly unexpected and spent watching the room fill as tunes from Journey and Johnny Cash filled the air.

Perplexed by the delay but with no place else to be on the last day of vacation it was finally without explanation or excuse that the Jucy Lucy arrived wrapped in Paper, the Bun no better than one might find at their locally grocery store while Beef was slightly charred and not particularly noteworthy save for the Cheese core that appears to be Cheddar tinged pink with Blood.

www.mattsbar.com

Posted in Food, Matt's, Matt's Bar, Minneapolis, Minnesota, St. Paul, Vacation Tagged Beef, Bread, Bun, Buns, Burger, Burgers, Cheddar, Cheddar Cheese, Cheese, Cheeseburger, Cheeseburgers, Cow, Cows, Food, Foodie, Grilled Onion, Grilled Onions, Jucy Lucy, Juicy Lucy, Matt Bristol, Matt's, Matt's Bar, Michael Uzmann, Minneapolis, Minnesota, MN, Onion, Onions, Sandwich, Sandwiches, St. Paul, Travel, Vacation

September 30, 2018
10:11 AM
by: Uhockey

Burch Steak & Pizza Bar, Minneapolis MN

Burch Restaurant

Almond Croissant

Buttermilk Biscuit, Grapefruit-Orange Marmalade, Apple Butter, Local Butter

Baba Bread French Toast, Black Pepper Sabayon, Roasted Strawberries, Pure Maple Syrup

Veal and Pork Kinkhali Dumpling, Chili Threads, Butter

Opened in Uptown around the beginning of 2013 Burch Steak and Pizza Bar seems to suffer from an identity crisis at first glance, the upstairs menu offering Prime Meats, Shellfish and Salads while downstairs take on Wood-fired Pies and Brunch trends more traditional American Fare rooted in French technique.

Owned by 112 Eatery’s Isaac Becker and currently toqued by Executive Chef Ben Pichler, a back entrance off Colfax Avenue at first deceiving as tall windows look out towards Hennepin, it is immediately upon entry to what appears like a former warehouse that guests are greeted by two hostesses, confirmed reservations led to tables in one of two rooms with the first kitchen-facing and second bathed in light.

Popular amongst locals and apparently celebrities as well, Musician Sting arriving but barely recognized around an hour in, it is from a brief menu including no Pizzas and three styles of “Steak and Eggs” that diners are left to choose on Sunday at ten, the fact that Pastries are made on-site a nice touch though the lack of the Dessert table featured at night is unfortunate.

High ceilinged with volume to match, the combination of music and table-talk both notable even with the sizable space less than 1/8 full, it was after perusing choices thrice that an order was crafted, an Almond Croissant and Griddled Biscuit arriving nearly twenty minutes later most certainly worth waiting for as the first was immensely flaky and loaded with unsweetened Almond Butter instead of Frangipane while the golden round featured buttery layers that separated as though laminated and paired well to house Jam and Butter from a nearby farm.

Passing on hot Coffee as the sun had already warmed the room thoroughly, a roomy seat along the window magnifying this effect, it was shortly after Pastry plates were collected that Brunch marched on to Entrees and “a la carte” additions, the Meat Dumpling offered alongside several others at dinner unfortunately compromised by doughy Pasta and only really noteworthy for the Saffron while French Toast made from Custard-wetted Baba fared far better thanks to both the texture and top quality Syrup plus stewed Strawberries and Cream lightly tinged in Black Pepper.

www.burchrestaurant.com

Posted in Breakfast, Burch, Burch Restaurant, Burch Steak, Burch Steak & Pizza Bar, Burch Steak and Pizza Bar, Croissant, Croissants, Food, French Toast, Minneapolis, Minnesota, Pork, St. Paul, Vacation Tagged 100% Pure Maple Syrup, Almond, Almond Butter, Almond Croissant, Almond Croissants, Almonds, Apple, Apple Butter, Apples, Baba, Baba Au Rhum, Baba au Rum, Baba Bread, Baba Bread French Toast, Baba French Toast, Beef, Ben Pichler, Biscuit, Biscuits, Black Pepper, Black Pepper Sabayon, Black Peppers, Bread, Breakfast, Brunch, Burch, Burch Restaurant, Burch Steak, Burch Steak & Pizza Bar, Burch Steak and Pizza Bar, Butter, Buttermilk, Buttermilk Biscuit, Buttermilk Biscuits, Chili, Chili Thread, Chili Threads, Chilis, Cow, Cows, Cream, Croissant, Croissants, Dumpling, Dumplings, endoedibles, Food, Foodie, French Toast, Grapefruit, Grapefruit-Orange Marmalade, Grapefruits, Isaac Becker, Kinkhali Dumpling, Kinkhali Dumplings, Local Butter, Maple, Marmalade, Michael Uzmann, Orange, Orange Marmalade, Oranges, Pastries, Pastry, Pepper, Peppers, Pig, Pork, Pure Maple Syrup, Roasted Strawberries, Roasted Strawberry, Sabayon, Strawberries, Strawberry, Sugar, Syrup, Toast, Travel, Vacation, Vanilla, Veal, Veal and Pork Kinkhali Dumpling, Veal and Pork Kinkhali Dumplings

September 30, 2018
8:01 AM
by: Uhockey

Hi-Lo Diner, Minneapolis MN

Hi-Lo Diner

Coffee

Pretzel Knots – Roasted Garlic, Rosemary, Cheese Sauce

Gary Cooper Hi-Top – Buttermilk Fried Chicken, Maple Bourbon Syrup, Country Gravy, Fried Pastry Dough

Pancake – Whipped Butter, Strawberries, Pure Maple Syrup

Hand in the Jar Pie – Oreo Crust, Chocolate-Peanut Butter Custard, Whipped Cream, Peanut Butter Cookies

Located on the East Side of Minneapolis in a refurbished metal structure Hi-Lo Diner has only been serving guests since 2016, but with an old-timey vibe and great service breakfast on Sunday morning showed precisely why the place generates lines on both weekends and weekdays alike.

Cut off on an attempted visit 24-hours earlier, kitchen issues leaving lights off well past the designated 8:00am opening with only a small paper sign on the door, it was again early that parking was found readily available via private lot, only one couple already present and seating thus afforded immediately though the space would reach full capacity within forty-five minutes.

Celebrated for a menu of Comfort Food and clever Cocktails served inside 1950’s confines, the soundtrack updated and WiFi now offered, it was after confirming the whole menu (except Mashed Potatoes) was available that an order was composed, bottomless Coffee subsequently treated precisely as such with two cups gone and the third filled just as soft and buttery Pretzels perfumed by Garlic and Herbs arrived.

Probably not a great place for those counting calories, the sheer number of scratch-made short-order temptations on Chef Heidi Marsh’s menu simply too vast, it was after several mental flip-flops that “Gary Cooper” was eventually picked from an assortment of Hi-Tops, the stacks featuring everything from Pork Ribs to Peanut Butter piled on a fresh-fried Doughnut here presented with a crispy fried Chicken Breast plus barrel-aged Syrup, thick Gravy and Micro-Greens.

Debating another Hi-Top but also mindful of capacity, more meals to follow and a flight to Las Vegas all in the next twelve hours, it was instead with one of Hi-Low’s famous Pancakes and a slice of Pie plus more Coffee that the morning came to a conclusion, the Flapjack nicely risen and rife with Buttermilk while “Hand in the Jar Pie” married Peanut Butter to a thick Oreo Crust without becoming too heavy thanks to its springy Custard.

www.hi-lo-diner.com

Posted in Breakfast, Coffee, Dessert, Food, Hi Lo Diner, Hi-Lo Diner, Minneapolis, Minnesota, pancake, Pancakes, St. Paul, Vacation Tagged 100% Pure Maple Syrup, Bourbon, Bourbon Maple Syrup, Bread, Butter, Buttermilk, Buttermilk Fried Chicken, Cheese, Cheese Sauce, Chicken, Chocolate, Chocolate-Peanut Butter, Chocolate-Peanut Butter Custard, Coffee, Cookie, Cookies, Country Gravy, Cream, Crust, Custard, Dark Chocolate, Dessert, Desserts, Donut, Donuts, Dough, Doughnut, Doughnuts, endoedibles, Food, Foodie, Fried Chicken, Fried Pastry Dough, Garlic, Gary Cooper, Gary Cooper Hi-Top, Gravy, Hand in the Jar, Hand in the Jar Pie, Heidi Marsh, Hi-Lo Diner, Hi-Top, Knots, Maple, Maple Bourbon Syrup, Maple Syrup, Michael Uzmann, Minneapolis, Minnesota, MN, Oreo, Oreo Cookie, Oreo Cookies, Oreo Crust, Oreos, Pancake, Pancakes, Pastries, Pastry, Pastry Dough, Peanut Butter, Peanut Butter Cookie, Peanut Butter Cookies, Pie, Pies, Pretzel, Pretzel Knots, Pretzels, Pure Maple Syrup, Roasted Garlic, Rosemary, Salt, Sauce, St. Paul, Strawberries, Strawberry, Sugar, Syrup, Travel, Vacation, Whipped Butter, Whipped Cream, Yeast, Yeast Donut, Yeast Donuts, Yeast Doughnut, Yeast Doughnuts

September 29, 2018
8:00 PM
by: Uhockey

Pig Ate My Pizza, Robbinsdale MN

Pig Ate My Pizza

Pork Nugs – Fried Pork Strips, Soy Marinade, Maple Glaze, Black Pepper, Lime

Morning Maple Pizza – Maple Sausage, Gruyere, Bacon, Scrambled Egg, Sunny-side Up Egg

Apple Strudel – Apple Butter, Cinnamon Mascarpone

Managed as a sort of hive-mind collective featuring creative food in a raucous setting it was with a big smile on the face that Pig Ate My Pizza was entered immediately after dinner at Travail Kitchen and Amusements, The Buckeyes and Penn State playing live from Happy Valley on Televisions at the Bar and a seat conveniently emptying mere seconds after adding the name to a wait list.

Owned by the same team led by James Winberg, Bob Gerken and Mike Brown, the former home of Travail now repurposed as a neighborhood Pizzeria featuring anything but average Pies, Pig Ate My Pizza has quietly served the Robbinsdale community for five years and although accolades may not match any of Ann Kim’s spots the passion is on par as are the ingredients and items made from them.

Adding dash of Gastropub to the mix with several Bar Snacks and Craft Brews, the environment narrow and cramped but not uncomfortable, it was after weighing hunger versus menu descriptions that three plates were requested, the first called “Pork Nugs” taking lean strips of Swine and flash frying them before adding what tastes a lot like what one gets on Korean Fried Chicken but with a touch more sweetness.

Not especially a place for purists, a simple Margherita best sought elsewhere, PAMP’s Pies instead reference thicker “Pan” Crusts found throughout the Midwest but for those looking for something different there’s little doubt one Hot Gandhi with Tikka Masala or a Bay of Pigs with Mustard and Pickles will intrigue, though on this particular night Morning Maple won out and “Breakfast for Dinner” was a great success thanks to housemade Maple Sausage, Bacon, Eggs and Cheese though it may have been better off without the Microgreens.

Half tempted to finish up with Corn “Crack Pie,” IE an individually sized version of the Crème Brulee just tasted at Travail, it was instead on the bartender’s recommendation that Apple Strudel was ordered, the $7 portion easily sharable and served warm with buttery Pastry surrounding stewed Apples and two quenelles of Cinnamon Mascarpone on the side.

www.travailkitchen.com/pigatemypizza

Posted in Breakfast, Dessert, Food, Minneapolis, Minnesota, Pig Ate My Pizza, Pizza, Pork, Robbinsdale, St. Paul, Vacation Tagged Apple, Apple Butter, Apple Strudel, Apples, Bacon, Black Pepper, Black Peppers, Bob Gerken, Bread, Butter, Cake, Cheese, Cinnamon, Cinnamon Mascarpone Cheese, Cream, Dessert, Desserts, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Food, Foodie, Fried Pork, Fried Pork Strips, Glaze, Greens, Gruyere, Gruyere Cheese, James Winberg, Lime, Limes, Maple, Maple Glaze, Maple Pork Sausage, Maple Sausage, Maple Syrup, Marinade, Mascarpone, Mascarpone Cheese, Michael Uzmann, Microgreens, Mike Brown, Minneapolis, Minnesota, MN, Morning Maple, Morning Maple Pizza, Pastries, Pastry, Pepper, Peppers, Pig, Pig Ate My Pizza, Pizza, Pork, Pork Nugs, Pork Sausage, Pork Strips, Robbinsdale, Sauce, Sausage, Scrambled Egg, Scrambled Eggs, Soy, Soy Marinade, Soy Sauce, St. Paul, Strudel, Sugar, Sunny-side Up Egg, Sunny-side Up Eggs, Travail, Travail Collective, Travel, Vacation, Yolk, Yolks

September 29, 2018
5:00 PM
by: Uhockey

Travail Kitchen and Amusements, Robbinsdale MN

Travail Kitchen and Amusements

Pink Drink 3.0 – Vodka, St. Germain, Raspberry, Yuzu, Bubbles

Slushy – Vodka Aviation, Huckleberry

Croquette – Smoked Hamhock, Collard Greens / Speck Chip – Hazelnut, Balsamic / Gougere – Parmesan Cream, Tomato Jam

Panzanella – Tomato, Crouton

Hooks – Sweet Soy Glazed Bacon, Puffed Rice

Scallop – Green Onions, Scallop Cream, Tapioca, Tobiko, Lemon Foam

Pan Fried Branzino – Shrimp Sausage, Rutabaga, Olive, Orange, Parsley

Mezzo – Honeydew, Lemon Jello, Poppy Seed, Extra Virgin Olive Oil

Soup – Mushroom, Pao de Querijo, Crema

Vegetables – Beet, Red Cabbage, Purple Potato, Radish, Blueberry, Red Onion Marmalade, Goat Cheese Cream

Rib & Honeydew You Want One? – Peach Glaze, BBQ Powder, German Potato Salad, Yuzu Cooler

Mezzo – Peach Dippin Dots

Tamale – Pork Carne Asada, Crema, Bean Soup, Poblano, Piquillo, Tomato, Cilantro, Crispy Rice, Chicharron

Pork – Tomato, Smoked Tomato Gravy, Parmesan Cheese, Oregano, Broccolini, Chicken Katsuobushi, Lemon, Chanterelle Mushroom

Mezzo – Orange, Huckleberry, Mint

Cup – Thai Tea Ice Cream, Soy Caramel, Lime, Orange Butter, Puffed Rice Noodle

Mousse – Rose, Raspberry, White Chocolate

Sandwich Cookie – Black Pepper, Lemon, Sweet Corn Mousse

Baba Au Rhum – Honey, Blue Cheese

Creme Brulee – Sweet Corn, Citrus, Mint

S’mores Bar – Graham, Chocolate, Marshmallow

In a year that has featured trips both further north and further south of the equator than any other the meal that will stick out as the year’s most fun took place at Travail Kitchen and Amusements on Saturday, but this isn’t just some gimmick as the food is also delicious while the price won’t break the bank like so many other “destination” tasting menus.

Self-dubbed a “Collective” and soon relocating to a new space it was Saturday night that a seat for one was booked at Travail Kitchen and Amusements, the Restaurant’s location in Robbinsdale making it something of a destination for in-the-know diners smart enough to pre-purchase a seat for a night that marries Food, Beverage and theater.

Led by Mike Brown, James Winberg and Bob Gerken with backing from at least a dozen crew-members, reservations confirmed at the door and guests soon seated throughout a vast space surrounding an open kitchen, it is immediately on arrival that five bites are found waiting, a quick description of each and suggestions to begin with the “Slushy” revealing a glimpse of what diners can expect over the next two hours and twenty-two courses.

Rooted in technique and local ingredients, dashes of modernism occasionally used to enhance flavors or create a “wow” moment, it was with palate readied by Pork, Cheese and Tomatoes that the fizzy “Pink Drink 3.0” was selected to carry across the rest of the evening, a taste of bright Citrus particularly pairing well to the first actual course featuring a caramelized Scallop resting in its pan Sauce fortified by Roe and Lemon.

Playing Sports on Television and an eclectic mix of Tunes ranging from 70s to 90s, the ceiling lined with over-sized stuffed Animals like one might win at the State Fair, it was from the hands of a large bearded man who seemed to be in charge that Sea Bass stuffed with Seafood Sausage arrived next, a bit of Orange again tying well into the Cocktail while a palate cleanser in follow-up came in the form of Gelatin mixed with Melon and Poppy Seeds.

Happily seated at the bar with a full vantage of the action, two septuagenarians on the right having a blast despite the Restaurant’s youthful vibe, it was “with no hands” that diners were next asked to bite crispy Bacon from a clothespin, memories of Alinea quickly surfacing but soon supplanted by a creamy Potage of Mushrooms intended to be spooned and subsequently mopped up with Brazilian Cheese Bread.

Taking inspiration from a color next, interestingly the same one featured as part of a rollicking meal at La Jolla’s TBL3, it was in shades of Purple that guests were invited to taste locally-grown Produce in various preparations before transitioning to Meat courses, the sticky Pork Rib and quenelle of herbed Potatoes a pleasant send-off to summer completed by a creamy Yuzu Cooler.

Gifted a small bowl of Dippin Dots next, the tableside liquid nitrogen show gathering eyes, it was in follow-up that thick Masa surrounding roast Pork was presented, a multitude of textures all brought together by silky refried Beans that started vegetal, finished smoky and thus offered an elegant transition to the nights final savory of grilled Pork in Tomato Gravy.

Perhaps the very definition of a “chef-driven” Restaurant, staff actually pausing for a minute and offering prizes to whoever shouts out the final answer on Wheel of Fortune, it was here that guests were asked to stand and visit a station where “Cups” made of Orange Butter were filled with Thai Tea Ice Cream before returning to seats for more surprises, a refreshing Bon-Bon followed by delicate White Chocolate Mousse perfumed by Roses and Raspberries.

Still not finished and thankfully not too full, Travail doing a better job than many in terms of pacing and portions, it was after an Alfajore topped in Sweet Corn Mousse and Black Pepper that Dessert’s showstoppers arrived, the “Crème Brulee” in reality like Chess Pie made from pureed Kernels while a spongy Baba came soaked in Rum and Honey alongside creamy Blue Cheese Mousse.

Having already pre-paid the tab by TOCK, only one cocktail left to be charged, it was with OSU vs. Penn State just starting that a “Take Home” gift was presented prior to departure, the thick S’mores Sandwich another highlight even though it never made it home and was instead enjoyed at Travail Collective’s “Pig Ate My Pizza” next door.

www.travailkitchen.com/travail

Posted in Dessert, Food, Ice Cream, Minneapolis, Minnesota, Pork, Robbinsdale, St. Paul, Tasting Menu, Travail, Travail Collective, Travail Kitchen, Travail Kitchen and Amusements, Vacation Tagged Alfajor, Alfajore, Alfajores, Alfajors, Apple, Aviation, Baba, Baba Au Rhum, Bacon, balsamic, Balsamic Vinegar, Bar, Barbecue, Barbeque, BBQ, BBQ Powder, Bean, Bean Soup, Beans, Beef, Beet, Beets, Black Pepper, Black Peppers, Blue Cheese, Blueberries, Blueberry, Bob Gerken, Branzino, Brazillian Cheese Bread, Bread, Broccolini, Butter, Cabbage, Cake, Cakes, Caramel, Carne Asada, Champagne, Chanterelle, Chanterelle Mushroom, Chanterelle Mushrooms, Chanterelles, Cheese, Cheese Bread, Chess Pie, Chicharron, Chicharrons, Chicken, Chicken Katsuobushi, Chip, Chips, Chocolate, Cilantro, Citrus, Cocktail, Cocktails, Collard Greens, Collards, Cookie, Cookies, Cooler, Corn, Corn Mousse, Cracker, Crackers, Cream, Crema, Creme Brulee, Crispy Rice, Croquetta, Croquette, Croquettes, Crouton, Croutons, Cup, Dark Chocolate, Dessert, Desserts, Dippin' Dots, endoedibles, Extra Virgin Olive Oil, Fish, Fish Roe, Flying Fish Roe, Foam, Food, Foodie, German Potato Salad, Glaze, Glazed Bacon, Goat Cheese, Goat Cheese Cream, Gougere, Gougeres, Graham, Graham Cracker, Graham Crackers, Gravy, Green Onion, Green Onions, Greens, Ham, Ham Hock, Hamhock, Hazelnut, Hazelnuts, Honey, Honeydew, Honeydew Melon, Hooks, Huckleberries, Huckleberry, Ice Cream, Jam, James Winberg, Jello, Jelly, Katsuobushi, Lemon, Lemon Foam, Lemon Jello, Lemons, Lime, Limes, Marmalade, Marshmallow, Marshmallows, Melon, Mezzo, Michael Uzmann, Mike Brown, Minneapolis, Minnesota, Mint, Mints, MN, Mousse, Mushroom, Mushroom Soup, Mushrooms, mustard, Noodle, Noodles, Olive, Olive Oil, Olives, Onion, Onions, Orange, Orange Butter, Oranges, Oregano, Pan Fried Branzino, Pan Fried Sea Bass, Panzanella, Panzanella Salad, Pao de Querijo, Parmesan, Parmesan Cheese, Parmesan Cream, Parsley, Pastries, Pastry, Peach, Peach Dippin Dots, Peach Glaze, Peaches, Pepper, Peppers, Pie, Pies, Pig, Pink Drink 3.0, Piquillo, Piquillo Pepper, Piquillo Peppers, Piquillos, Poblano, Poblano Pepper, Poblano Peppers, Poblanos, Poppy Seed, Poppy Seeds, Pork, Pork Carne Asada, Pork Rib, Pork Ribs, Potato, Potato Salad, Potatoes, Powder, Puffed Rice, Puffed Rice Noodle, Puffed Rice Noodles, Purple Potato, Purple Potatoes, Radish, Radishes, Raspberries, Raspberry, Red Cabbage, Red Onion, Red Onion Marmalade, Red Onions, Rib, Rib & Honeydew You Want One?, Ribs, Rice, Robbinsdale, Roe, Rose, Roses, Rutabaga, Rutabagas, S'mores, Salad, Salads, Sandwich, Sandwich Cookie, Sandwich Cookies, Sandwiches, Sausage, Scallop, Scallop Cream, Sea Bass, Seed, Seeds, Shortbread, Shortbread Cookie, Shortbread Cookies, Shrimp, Shrimp Sausage, Slush, Slushy, Smoked Ham Hock, Smoked Hamhock, Smoked Tomato Gravy, Soup, Soy, Soy Caramel, Sparkling Wine, Speck, Speck Chip, St. Germain, St. Paul, Sugar, Sweet Corn, Sweet Corn Mousse, Sweet Soy, Sweet Soy Glazed Bacon, S’more, S’mores Bar, Tamale, Tamales, Tapioca, Tasting Menu, Tea, Thai Tea, Thai Tea Ice Cream, Tobiko, Tomato, Tomato Gravy, Tomato Jam, Tomato Jelly, Tomatoes, Travail, Travail Collective, Travail Kitchen, Travail Kitchen and Amusements, Travel, Vacation, Vanilla, Vegetable, Vegetables, Vinegar, Vodka, Vodka Aviation, White Chocolate, White Chocolate Mousse, Wine, Yuzu, Yuzu Cooler

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