Endo Edibles

December 31, 2017
11:59 PM
by: Uhockey

“Best of” 2017 – Meals, Savories, Sweets

Having skipped a “Best of” list in 2016 for several reasons, not the least of which a general disgust with the rise of Instagram turning every store-bought Noodle-pull or visit to a lackluster Ice Cream shop that makes nothing on-site into a SAVAGE celebration of YASSSSSness, it was with a focus on artisans, craft and originality that 2017’s dining agenda was arranged. Here are the best meals and bites in the city I call home and Worldwide over the past 365 days.

Worldwide Most Memorable Meals
1 ) Quique Dacosta
2 ) Restaurant Alchemist
3 ) Chef’s Table at Brooklyn Fare
4 ) Geranium
5 ) Casa Manolo
6 ) Model Milk
7 ) Pujol
8 ) Relæ
9 ) El Poblet
10 ) aska

Las Vegas Most Memorable Meals
1 ) Bardot Brasserie Royal Bacchanalian Feast with Chef Calum Franklin of Holborn Dining Room
2 ) Aureole
3 ) Jean Georges Steakhouse
4 ) Bazaar Meat by José Andrés
5 ) Ferraro’s Restaurant & Wine Bar
6 ) Restaurant Guy Savoy
7 ) Bardot Brasserie
8 ) Le Cirque
9 ) Lipsmacking Foodie Tours Savory Bites and Neon Lights
10 ) Michael Mina Restaurant

Worldwide Savory Dishes

1 ) Geranium: Salted Hake, Ash, Parsley Stems and Belgian Caviar in Buttermilk

2 ) Quique Dacosta: The Cloud, the Cockles and the Razor Clams

3 ) Geist: Zucchini Flowers, Cod and Pistachio

4 ) Kinship: Maine Lobster French Toast, Cucumber, Asian Pear, Sesame Mousse

5 ) Anju: Foie Gras & Tofu, Smoked Bone Marrow, Steam Bun, Plum, Pistachio, Sesame

6 ) Arroz: Patatas Bravas, Pimenton Aioli

7 ) Kadeau: Preserved Root Vegetables, Sea Trout Dashi and Salted Plums

8 ) Gabriel Kreuther: Red Wine Braised Tripe Gratinee, Du Puy Lentils, Thyme

9 ) Restaurant Barr: Dry-aged Free Range Pork Schnitzel Wiener Art, Peas, Horseradish, Anchovy and Caper Butter

10 ) Casa Manolo: Garlic Confit Egg, Basil Noodles, Baby Eels

Las Vegas Savory Dishes

1 ) Bardot Brasserie: Beef Wellington for Two, 14oz USDA Prime Filet, Prosciutto di Parma, Puff Pastry, Mushroom Duxelles, Foie Gras-Madeira Veloute

2 ) Jean Georges Steakhouse: Nantes Carrots slow roasted and basted with Butter, Garlic, Rosemary, Crème Fraiche, Dill

3 ) Aureole: Venison Aged 4 weeks in Bacon Fat, Mushrooms, Braised Greens, Beets

4 ) Bazaar Meat by Jose Andres: Josper-Roasted Whole Turbot from La Coruna Spain

5 ) Bardot Brasserie: Squab Pithivier, Madeira Jus

6 ) Restaurant Guy Savoy: Langoustine, Dashi, Hibiscus, Golden Osetra Caviar, Coriander Blossom, Chive Oil, Yuzu Zest, Gold Leaf

7 ) Harvest: Foie Gras Mille Feuille, Puff Pastry, La Belle Farms Foie Gras, Morel Mushrooms, Fava Beans, Sauce Vin Jaune

8 ) Other Mama: Organic Jidori Chicken Thighs, Bacon, Endive, Pipian Mole

9 ) Jean Georges Steakhouse: Mishima Ranch Smoked Wagyu Brisket, Black Pepper, Soy and Fermented Bean Sauce

10 ) Herringbone: Grilled Pacu Fish Ribs, Cranberry Chipotle BBQ, Charred Lemon

Worldwide Sweet Dishes

1 ) El Cellar de Can Roca: Old Book, Puffed Pastry, Butter Cookies, Cream of Darjeeling

2 ) Diner Deluxe: Maple Fried Oatmeal, Lemon Curd, Vanilla Bean Cream, Maple Syrup

3 ) Geist: Caramelized Bread with Vanilla Ice Cream

4 ) Rosetta: Smoked Meringue, Cream, Pulque, Vanilla

5 ) Le Coq Rico: Vanilla Millefeuille, Pastry Cream, Sweet Brandy Raspberries

6 ) Quique Dacosta: From the Muscat, the Vine Leaf, its Grapes and the Mistelle

7 ) Maketto: Fallen Mess with Huckleberry, Black Pepper, Key Lime

8 ) Daniel Berlin Krog: Colostrum, Ewe’s Milk, Lemon Verbena, Honey-Spelt Crisp, Frozen Buttermilk

9 ) The Clocktower: Pink Lady Apple Tart Tatin for two, Madagascar Vanilla Ice Cream

10 ) Dulce Patria: Warm Cacao and Maize Cake with Natilla Pudding, Cinnamon Ice Cream and Aroma of Old Time’s Sake

Las Vegas Sweet Dishes

1 ) Aureole: Coconut Bananas Foster, Malibu Caramel, Coconut Sorbet, Spice Rum Financier

2 ) Rosallie: Almond Croissant

3 ) Carson Kitchen: Banoffee Pie, Bailey’s Whipped Cream, Chocolate Biscotti

4 ) Yardbird: Mama’s Biscuits, Honey Butter, Apple Butter

5 ) New York Bagel N Bakery: Rainbow Cookie

6 ) Bardot Brasserie: Spiced Pear Clafoutis, Warm Almond Cake, Red Wine Poached Pear, Armagnac Ice Cream

7 ) Carnevino: Sfogliatella, Banana Custard, Huckleberry Reduction

8 ) MB|Steak: Layered Carrot Cake, Spice Roasted Pineapple, Candied Pecans

9 ) Jean George’s Steakhouse: Market Apple Pie – Maple Pecan Ice Cream

10 ) Morimoto: Fiery Chocolate Tart, Marshmallow, Salty Caramel Ganache, Spiced Rum, Dark Chocolate Sorbet

Happy New Year to you All.

Posted in Alchemist, aska, Aureole, Bardot, Bardot Brasserie, Bardot Brasserie Royal Bacchanalian Feast with Chef Calum Franklin of Holborn Dining Room, Bazaar Meat, Bazaar Meat by Jose Andres, Best Of, Bread Basket, Breakfast, Casa Manolo, Chef's Table at Brooklyn Fare, Coffee, Dessert, El Poblet, Ferraro's Restaurant, Ferraro's Restaurant & Wine Bar, Ferraro’s Restaurant and Wine Bar, Food, Geranium, Ice Cream, Las Vegas, Le Cirque, Lip Smacking Foodie Tours, Lip Smacking Foodie Tours – Savory Bites and Neon Lights, Lipsmacking Foodie Tours, Lipsmacking Foodie Tours – Savory Bites and Neon Lights, Michael Mina, Michael Mina Restaurant, Model Milk, Nevada, Pork, Pujol, Quique Dacosta, Relæ, Restaurant Guy Savoy, Vacation Tagged 14oz USDA Prime Filet, Alchemist, Almond Croissant, Anchovy, Anju, Apple, Apples, Armagnac, Aroma of Old Time’s Sake, Arroz, Ash, Ashley Costa, Asian Pear, aska, Athena Elaine Thicksun, Athena Thicksun, Aureole, Baby Eels, Bacon, Bailey’s Whipped Cream, Banana Custard, Banana Pudding Custard, Banana Rum Ice Cream Cake, Banoffee Pie, Bardot, Bardot Brasserie, Bardot Brasserie Royal Bacchanalian Feast with Chef Calum Franklin of Holborn Dining Room, Barr, Basil Noodles, Bazaar Meat, Bazaar Meat by José Andrés, Beef Wellington, Beef Wellington for Two, Beets, Belgian Caviar. Caviar, Best Of, Best Of 2017, Black Pepper, Bone Marrow, Braised Greens, Brisket, Butter Cookies, Buttermilk, Cake, Calum Franklin, Candied Pecans, Caper Butter, Capers, Caramelized Bread, Carnevino, Carrot, Carrots, Carson Kitchen, Casa Manolo, Casa Manolo by Manuel Alonso, Caviar, Cesar Ramirez, Chef's Table at Brooklyn Fare, Cherries, Chess Pie, Chicken, Chive Oil, Chocolate Biscotti, Christian Puglisi, Cinnamon Ice Cream, Clafoutis, Clocktower, Cloud, Coconut Bananas Foster, Coconut Sorbet, Cod, Colostrum, Coriander Blossom, Cornmeal Chess Pie, Cory Harwell, Cream, Cream of Darjeeling, Crème Fraiche, Cucumber, Dan Krohmer, Daniel Berlin, Daniel Berlin Krog, Dark Chocolate Sorbet, Dashi, Dessert, Desserts, Dill, Diner Deluxe, Dry-aged Free Range Pork Schnitzel Wiener Art, DTLV, Du Puy Lentils, Dulce Patria, Eels, El Cellar de Can Roca, El Poblet, Endive, endoedibles, Enrique Olvera, Ewe’s Milk, Fallen Mess, Fava Beans, Fermented Bean Sauce, Ferraro's, Ferraro's Restaurant, Ferraro's Restaurant & Wine Bar, Fiery Chocolate Tart, Fish, Foie, Foie Gras, Foie Gras Brulee, Foie Gras Mille Feuille, Foie Gras-Madeira Veloute, Francesco Di Caudo, Fredrik Berselius, French Toast, From the Muscat, Frozen Buttermilk, Gabriel Kreuther, Garlic, Garlic Confit Egg, Geist, Geranium, Gino Ferraro, Gold, Gold Leaf, Golden Osetra Caviar, Grapes, Greens, Harvest, Harvest by Roy Ellamar, Hibiscus, Honey-Spelt Crisp, Horseradish, Huckleberry, Huckleberry Reduction, Ice Cream, Jean Georges, Jean Georges Steakhouse, John Chuch, Johnny Church, Jonathan Pluvinet, Josh Smith, Josper-Roasted Whole Turbot from La Coruna Spain, Justin Leboe, kadeau, Keris Kuwana, Key Lime, Kinship, La Belle Farms Foie Gras, Langoustine, Layered Carrot Cake, Le Cirque, Le Coq Rico, Leaf, Lemon Curd, Lemon Verbena, Lime, Lipsmacking Foodie Tours, Lobster, Madagascar Vanilla Ice Cream, Madeira Jus, Maine Lobster, Maketto, Malibu Caramel, Manuel Alonso, Maple Fried Oatmeal, Maple Syrup, Marshmallow, MB Steak, MB|Steak, Michael Mina, Michael Mina Restaurant, Mickey Harden, Mille Feuille, Mimmo Ferraro, Mishima Ranch Smoked Wagyu Brisket, Mistelle, Model Milk, Montesano's, Montesano's Eateriia, Montesano's Italian Eateria, Morel Mushrooms, Morimoto, Mushroom Duxelles, Mushrooms, Nantes Carrots slow roasted and basted with Butter, Natilla Pudding, New York Bagel n’ Bakery, Nick Sharpe, Old Book, Organic Jidori Chicken Thighs, Other Mama, Parsley Stems, Pastries, Pastry, Pastry Cream, Patatas Bravas, Pear, Pears, Peas, Pimenton Aioli, Pineapple, Pink Lady Apple Tart Tatin for two, Pipian Mole, Pistachio, Plum, Preserved Root Vegetables, Prosciutto di Parma, Puff Pastry, Puffed Pastry, Pujol, Pulque, Quique Dacosta, Quique Dacosta Restaurante, Rainbow Cookie, Rasmus Kofoed, Rasmus Munk, Razor Clams, Red Wine Braised Tripe Gratinee, Relæ, Restaurant Alchemist, Restaurant Barr, Restaurant Guy Savoy, Roasted Pineapple, Rosalle 'Le French Cafe', Rosallie, Rosemary, Rosetta, Sage, Salted Hake, Salted Plums, Salty Caramel Ganache, Sauce Vin Jaune, Sea Trout Dashi, Sean Griffin, Sesame, Sesame Mousse, Sfogliatella, Shawn McClain, Smoked Bone Marrow, Smoked Meringue, Soy, Spice Roasted Pineapple, Spice Rum Financier, Spiced Pear, Spiced Pear Clafoutis, Spiced Rum, Squab, Squab Pithivier, Steam Bun, Steve Montesano, Strawberry Compote, Sweet Brandy Raspberries, Tart Tatin, Tasting Menu, The Chef's Table at Brooklyn Fare, The Clocktower, the Cockles, Thyme, Toasted Cocoa Nib, Toasted Meringue, Toasted Salted Brioche, Tofu, Travel, Tripe, Turbot, Vacation, Vanilla, Vanilla Bean Cream, Vanilla Ice Cream, Vanilla Millefeuille, Venison, Venison Aged 4 weeks in Bacon Fat, Vine, Warm Cacao and Maize Cake, Whipped Cream, Wilfried Bergerhausen, Yardbird, Yardbird Las Vegas, Yardbird Southern Table + Bar, Yardbird Southern Table and Bar, Yuzu, Yuzu Zest, Zucchini Flowers

December 31, 2017
7:20 PM
by: Uhockey

Big Wong, Las Vegas NV

Big Wong

Seasoned Rice

Authentic Curry Chicken served with three Roti Pancakes

Curry Fish Balls

Curry Beef with Noodle Soup

Located on Spring Mountain Road, a street of constant turnover featuring approximately two-hundred eateries at any given time, it was in an intentional attempt to avoid Las Vegas Boulevard that New Year’s Eve was spent at Big Wong Restaurant, the casual Chinese spot located in the same plaza as the likes of Raku and Kabuto proving both affordable and appetizing in addition to offering surprisingly efficient service.

Originally opened in the middle of 2011 and largely unchanged in terms of decoration or menu over the intervening 6.5 years as judged by photographs, the interior clean and brightly lit with images of the Restaurant’s cuisine hanging on walls, guests entering Big Wong can expect to be greeted quickly by a man standing at the counter, his directions as to where to sit gauged by party size with a server quickly emerging to provide laminated menus.

Small in size and more limited in scope that other nearby Restaurants, the double-sided menu featuring some sixty choices largely revolving around items such as Chicken, Beef, Pork or Shrimp in a variety of preparations including a Starch and Curry or Soup, it was after being told that no Congee was available at 7:00pm that the decision was instead made to focus elsewhere, a total of three plates plus Rice, extra Noodles and Water tallying just $30.

Unsurprisingly not packed given the holiday, but still doing brisk take-out business to an almost universally Asian clientele, it was just as Water was refilled by request that plates came forth from the kitchen one after another, the portion-sizes about what one would expect for the area with the bowl of Curry Beef and Ramen easily enough to feed two given the ample amount of springy Noodles and tender braised Meat floating in a pool of Orange Broth.

Having not really paid attention to tablemate’s orders after being disappointed regarding the Rice Porridge, a second-choice of store-bought Fish Balls presented similar to the Beef but without Noodles for $1.50 less, it was atop a Soy-slicked scoop of Rice that the mild orbs made rich by Curry and Turmeric were enjoyed before turning attention to a smaller cup of boiled Chicken, the blend of Dark Meat and Breast well-cooked, juicy throughout and delicious whether on its own or atop crispy fried Roti.

THREE STARS: Not purporting to be anything it is not, but at the same time not nearly as diverse as much of its nearby competition, Big Wong Restaurant offers guests good Food at a fair price, though the fact that they cannot keep something as simple and cheap as Congee in-stock four-hours prior to closing seems fairly ridiculous.

RECOMMENDED: Curry Beef with Noodle Soup, Authentic Curry Chicken served with three Roti Pancakes.

AVOID: There are better Fish Balls to be had and no pan-seared Noodle dishes are available, just Soups.

TIP: 10a-11p daily at 5040 Spring Mountain Road.

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

Posted in Big Wong, Food, Las Vegas, Nevada, pancake, Pancakes Tagged Authentic Curry Chicken, Beef, Big Wong, Chicken, Chinese, Cow, Curry, Curry Beef, Curry Beef with Noodle Soup, Curry Fish Balls, endoedibles, Fish, Fish Balls, Food, Foodie, Fried Roti, Las Vegas, LV, Nevada, Noodle, Noodles, NV, Pancake, Pancakes, Ramen, Rice, Roti, Roti Pancake, Roti Pancakes, Seasoned Rice, Sin City, Soup, Spring Mountain, Turmeric, Vegas

December 31, 2017
11:55 AM
by: Uhockey

Naked City Pizza at The El Cortez, Las Vegas NV

Naked City Pizza at The El Cortez

$1.99 Classic Shrimp Cocktail

Caprese Skewers

Stromboli Platter – Marinara

Grandma’s Meatball – Toasted Bread, Marinara, Parmesan

Chicken Parm Sub – Mozzarella, Marinara

Satriale Cold Sub – Salami, Ham, Provolone, Basil Pesto, Roasted Sweet Peppers, Shredded Lettuce, Marinated Tomato

1/2 Cheese and 1/2 Pepperoni Pizza

Fremont Street Pizza – House Italian Sausage, Banana Peppers, Cheddar, Mozzarella, Ricotta, Parmesan, White Garlic Sauce, Seasoned Bread Crumbs

Kahlúa Cake

Strawberry Shortcake

Cannoli

2017 was certainly a strange year for Christopher Palmeri, the sudden and unexpected shutter of Naked City Tavern a major disappointment to the Chef and his supporters but deals with both the Race Track and 51s plus a consulting job with Bacon Bar and Blue Diamond’s Naked City Express keeping he and brother Michael busy, it was on the final day of the year that nine guests sat down inside Naked City’s newest venture, a Restaurant inside Downtown Las Vegas’ El Cortez Casino.

Without doubt one of Sin City’s hardest working Chefs, a resume including Robuchon plus a period as Executive Chef on the Strip giving Palmeri both the skill and desire to do something more personal even before he turned Moon Doggies into a DDD-destination, it was on December 1st that Chris received the keys to El Cortez’s former Coffee Shop, he and his staff quickly converting the signage and slinging slices to those in the know ever since.

Located just off the gaming floor on the east side of the aged Casino on Fremont, a wide breadth of space and good ventilation thankfully keeping the interior fairly smokeless, it was moments prior to noon that the first guests arrived to find Christopher and his father busy preparing for a large New Year’s Eve catering gig, both taking a moment to say hello when the rest of the party arrived and checking in intermittently throughout the meal.

Offering several Naked City classics plus new items, a video board on the exterior wall and laminated menus inside joined by Cold Sandwiches, Desserts and Pizza by the Slice at the counter, it was deferring an order to the staff that Lunch began with Caprese Salad spears followed by a throwback Shrimp Cocktail, just $1.99 netting a whole lot of tender Shellfish atop shredded Lettuce plus Cocktail Sauce teaming with Horseradish.

Serving everything family-style, three sliced Stromboli loaded with Salami and melted Mozzarella plus a bowl of warm Marinara Sauce proving far better than The Four Kegs version made famous by Guy Fieri, it was as a replacement for Naked City Pizza’s Meatball Skillet that Chef next delivered two of “Grandma’s Meatball,” the $7.50 cost an absolute steal for what must have been a pound or more of nicely seasoned Beef in a pool of Sauce with toasted Bread and shaved Cheese.

Turning next to two Naked City Subs, this part of the menu as yet much smaller than at either Arville or Paradise, suffice it to say that either the $10.95 Chicken Parm or $9.95 Satriale is more than most will be able to finish on their own, the former double-stacked with breaded Breast Meat while its cold counterpart features sliced Salami, Ham and Cheese complimented by housemade Pesto, Peppers and Tomatoes brightened by Vinaigrette.

Accounting for two youths at the table with one $14.50 Cheese Pie half-topped in Cup n’ Char Pepperoni, Naked City at The El Cortez thus far only offering full-sheets or Slices, it was after tasting one crispy corner that attention shifted towards the new Fremont Street Pizza, Palmeri’s house-blend Italian Sausage adding its meaty flavor to a background of four Cheeses plus Garlic White Sauce, Banana Peppers and Breadcrumbs for added texture.

Opting to outsource Desserts save for Naked City’s textbook Cannolis thus far, Chef Douglas Taylor’s new gig at Jerry’s Nugget coming fully equipped with a bakeshop that the Mina and Batali alumnus hopes to use as a wholesale outlet to likeminded Restaurateurs, it was alongside nine crisp Shells piped with creamy filling that guests enjoyed white Sponge Cake layered in Strawberries and Cream before diving into moist Chocolate Cake wrapped with Ganache around thick ribbons of Kahlúa Cream, the present yet subtle Liquor giving each bite a Tiramisu-reminiscent finish.

FOUR AND A HALF STARS: The realization of yet another goal for Christopher and Michael Palmeri, Naked City Pizza inside a Las Vegas Casino, fans will be delighted to now find their favorite slice plus some new ideas in a whole new part of town while out-of-towners can now get a taste of the locally born product they’ve seen on TV without venturing outside the major tourist corridor.

RECOMMENDED: Stromboli, Grandma’s Meatball, Satriale Sub, Fremont Street Pizza, Kahlúa Cake, Cannoli.

AVOID: For now only Slices and Full Sheets of Pizza are available as opposed to the three sizes offered at other locations.

TIP: 11a-2a daily inside The El Cortez at 600 East Fremont Street, but don’t forget the long-anticipated Buffalo Bills Playoff watch-party beginning 10am Sunday at all four Naked City locations.

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

www.nakedcitylv.com

Posted in Dessert, Food, Italian, Las Vegas, Naked City, Naked City Pizza, Naked City Pizza at The El Cortez, Nevada, Pizza, Pork Tagged $1.99 Classic Shrimp Cocktail, Banana Pepper, Banana Peppers, Basil, Basil Pesto, Beef, Bread, Bread Crumb, Bread Crumbs, Buttercream, Cake, Cakes, Cannoli, Cannolis, Caprese, Caprese Salad, Caprese Skewers, Cheddar, Cheddar Cheese, Cheese, Cheese Pizza, Chicken, Chicken Breast, Chicken Parm, Chicken Parm Sub, Chicken Parmesan, Chocolate, Chocolate Ganache, Chris Palmeri, Christopher Palmeri, Cow, Cream, Crust, Dark Chocolate, Dessert, Desserts, Dough, Dough Taylor, Douglas Taylor, Downtown, DTLV, El Cortez, El Cortez Casino, endoedibles, Food, Foodie, Fremont Street Pizza, Fremont. Fremont Street, Fried Chicken, Frosting, Ganache, Garlic, Garlic Sauce, Grandma’s Meatball, Ham, Horseradish, House Italian Sausage, Italian, Italian Sausage, Kahlúa, Kahlúa Cake, Las Vegas, Lettuce, LV, Marinara, Marinara Sauce, Marinated Tomato, Mascarpone, Mascarpone Cheese, Meatball, Meatballs, Michael Palmeri, Mozzarella, Mozzarella Cheese, Naked City, Naked City Las Vegas, Naked City Pizza, Naked City Pizza at The El Cortez, Nevada, NV, Parmesan, Parmesan Cheese, Pastries, Pastry, Pepper, Pepperoni Pizza, Peppers, Pesto, Pig, Pizza, Pork, Provolone, Provolone Cheese, Ricotta, Ricotta Cheese, Roasted Sweet Peppers, Salami, Sandwich, Satriale, Satriale Cold Sub, Satriale Sandwich, Satriale Sub, Sauce, Sausage, Seasoned Bread Crumbs, Shredded Lettuce, Shrimp, Shrimp Cocktail, Shrimps, Sin City, Strawberries, Strawberry, Strawberry Shortcake, Stromboli, Stromboli Platter, Sub, Sub Sandwich, Sweet Pepper, Sweet Peppers, The El Cortez, The El Cortez Casino, Toast, Toasted Bread, Tomato, Tomatoes, Vegas, Vinaigrette, White Garlic Sauce, White Sauce

December 30, 2017
6:30 PM
by: Uhockey

Jasmine [2,] Las Vegas NV

Jasmine

2015 Holdredge Russian River Valley Pinot Noir

Imperial Peking Duck – Crepes, Scallion, Cucumber, Hoisin Sauce

2015 Alexana Willamette Valley Pinot Gris

Dim Sum Trio – Black Truffle and Scallop, Baked Seafood and Vegetables, Winter Melon with Shrimp and Baby Abalone

2015 Marc Brédif Loire Valley Vouvray

Australian Abalone and Yellow Fungus Soup – Yellow Wood Ear Mushrooms, Live Tank Abalone

2016 Allegrini Veneto Valpolicella

1.5lb Black Pepper Lobster

XO String Beans

Wok-Fried Udon Noodles – Shredded Pork, Vegetables, Black Pepper

2015 Elderton Barossa Valley Golden Semillon

Egg Custard Tarts and Coconut Cream Buns

Golden Melon Milk Pudding

Frozen Citrus Surprise – “Orange” Chocolate Sphere, Vanilla Gelato, Grand Marnier Sponge Cake, Blood Orange Sorbet, Warm Citrus Caramel Sauce

Frequently visiting The Bellagio, a fondness for Le Cirque no secret, it was as a surprise for someone else that Dinner reservations were made at Jasmine on Saturday evening, the longstanding Cantonese fine-dining Restaurant with floor-to-ceiling windows overlooking the fountains proving as enjoyable as in the past with a five course Tasting Menu designed by a new Chef brought in from The Mansion at MGM.

Without doubt one of Las Vegas’s most elegant dining rooms, an almost entirely Chinese clientele and frequent visits by foreign high rollers dictating a menu that showcases both Cantonese classics and luxury ingredients at oftentimes exorbitant prices, it was with greetings from hostesses plus Assistant General Manager Connie Shin that guests were whisked away to a four top in Jasmine’s top-tier, the elevated vantage yielding a clear view of the whole room plus dancing waters.

Preparing to ring in the New Year just 24 hours later, the Fountain’s Brunch briefly resurrected during daytime hours, it was with a personalized menu already in place that a familiar Captain as well as the Sommelier soon stopped by, an atypically busy night nonetheless flowing well save for an unexpected change in coursing plus one glass of Wine poured several minutes after the course for which it was intended.

Focused on the milder flavors of Chinese cuisine with an ingredient-centric kitchen featuring several Live Tanks and daily specials, the season seeing both Lobster and Abalone in the spotlight, it was by special request that course one saw the kitchen send forth one of their famous Imperial Ducks instead of the listed Dim Sum Trio, the pairing with a fruity Pinot Noir proving majestic as Connie informed guests that her Father was actually responsible for the crispy-skinned Fowl’s creation during Bellagio’s earliest days, a total of six Pancakes topped with Meat and accoutrements plated but the second half of the Duck wheeled away never to be seen again.

Backing up to now present listed course number one, a Dim Sum trio specially created for the season impressing by way of Winter Melon centered by Shrimp but largely wasting Black Truffles atop a particularly sweet Scallop, it was with sips of Pinot Gris complimentary to the former as well a bite of what tasted like Vegetable Lasagna that dinner marched forward, course three not exactly attractive but stunning in its subtlety as inch-thick slices of fresh Abalone floated in a broth rich with umami.

Not quite understanding the Soup’s delayed Wine pairing, a citrusy Chenin Blanc pleasant but a bit overwhelming for such a refined dish, it was with most of the glass remaining that a full-bodied Red was added to join Black Pepper Lobster plus String Beans in XO Sauce, the tableside ‘cleaning’ still leaving pieces of Cartilage in the Crustacean while the slick Udon was unexpectedly served in Pork Broth despite being listed under the “Noodles” – as opposed to “Soup” – section of the menu.

Rounding the Beverage program out with a 2015 Late Harvest wine from Australia, the flavor expectedly sweet without being syrupy or cloying, it was at the Chef’s discretion that jiggly Dan Tat were served alongside Coconut Pastries plus a chilled vessel of Melon Sorbet in Milk Pudding, an inquiry about the ‘melting’ Dessert experienced two-years prior fortuitously seeing not the “Floating Island” but a spherical White Chocolate Shell containing creamy Vanilla Gelato plus Sponge Cake and Blood Orange Sorbet that took well to surrounding Brown Sugar Streusel plus Caramel Sauce added via tableside pour.

THREE AND A HALF STARS: Setting aside some small service gaffs easily attributable to an atypically busy evening, though a Restaurant of this caliber and clientele should be able to step up their game under such circumstances, this visit to Jasmine once again showed why the Bellagio continues to rank so highly amongst foreign tourists and how good ingredients matter regardless of what less expensive Restaurants on Spring Mountain Road have to offer.

RECOMMENDED: Australian Abalone and Yellow Fungus Soup, Imperial Peking Duck (usually served with a second Rice course,) Egg Custard Tarts, XO String Beans, Frozen Citrus Surprise.

AVOID: As prior, menu prices are steep and portions are large, so outside the Tasting Menu solo diners and even couples are likely to run up quite a tab without allowing them to taste more than one or two plates.

TIP: With the holidays just past Jasmine is now preparing for the Chinese New Year with dates for the famous Dim Sum brunch soon coming soon.

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

www.bellagio.com/en/restaurants/jasmine.html

Posted in Dessert, Food, Ice Cream, Jasmine, Las Vegas, Lobster, Nevada, pancake, Pancakes, Pork, Tasting Kitchen, Truffle, Truffles Tagged 2015 Alexana Willamette Valley Pinot Gris, 2015 Elderton Barossa Valley Golden Semillon, 2015 Holdredge Russian River Valley Pinot Noir, 2015 Marc Brédif Loire Valley Vouvray, 2016 Allegrini Veneto Valpolicella, Abalone, Abalone Soup, Australian Abalone and Yellow Fungus Soup, Baby Abalone, Baked Seafood and Vegetables, Beans, Bellagio, Black Pepper, Black Pepper Lobster, Black Truffle, Black Truffle and Scallop, Black Truffles, Blood Orange, Blood Orange Sorbet, Blood Oranges, Broth, Cake, Cakes, Cantonese, Caramel, Caramel Sauce, Chenin Blanc, Chinese, Chocolate, Chocolate Sphere, Citrus, Coconut, Coconut Cream Buns, Coconuts, Connie Shin, Crepe, Crepes, Cucumber, Cucumbers, Custard, Dan Tan, Dan Tan Tart, Dan Tan Tarts, Dessert, Desserts, Dim Sum, Dim Sum Trio, Duck, Egg Custard, Egg Custard Tart, Egg Custard Tarts, endoedibles, Food, Foodie, Frozen Citrus Surprise, Fungus, Garlic, Gelato, Golden Melon, Grand Marnier, Grand Marnier Sponge Cake, Green Beans, Hoisin, Hoisin Sauce, Ice Cream, Imperial Peking Duck, Jasmine, Jasmine Bellagio, Las Vegas, Live Tank Abalone, Lobster, LV, Melon, Melon Sorbet, Milk, Milk Pudding, Mushroom, Mushrooms, Nevada, Noodle, Noodles, NV, Orange, Orange Chocolate, Oranges, Pancake, Pancakes, Pastries, Pastry, Peking Duck, Pepper, Peppers, Pinot Gris, Pinot Noir, Pork Broth, Pork. Pig, Pudding, Scallion, Scallions, Scallop, Scallops, Seafood, Semillon, Shredded Pork, Shrimp, Sin City, Sorbet, Soup, Soy, Sponge Cake, String Beans, Tasting Menu, Truffle, Truffles, Udon, Udon Noodle, Udon Noodles, Valpolicella, Vanilla, Vanilla Gelato, Vegas, Vegetable, Vegetables, Vouvray, Warm Citrus Caramel Sauce, White Chocolate, Wine, Wine Pairing, Wines, Winter Melon, Winter Melon with Shrimp and Baby Abalone, Wok-Fried Udon Noodles, Wood Ear Mushroom, Wood Ear Mushrooms, XO String Beans, Yellow Wood Ear Mushrooms

December 30, 2017
11:53 AM
by: Uhockey

Border Grill at Mandalay Bay [2,] Las Vegas NV

Border Grill at Mandalay Bay

Guava Empanadas

Campechana – seasonal sustainable seafood cocktail, onion, cilantro, housemade clamato, tortilla crunch, avocado balm

Chips & Salsa – chipotle, verde, roja, habanero

Steak & Egg – aspen ridge farm skirt steak, avocado, over easy egg, crispy potato cake, chipotle sauce, salsa fresco

Peruvian Shrimp & Grits – aji panca salsa, roasted peppers, creamy hominy grits

Chilaquiles – crispy corn tortilla chips, salsa verde, panela cheese, sofrito, fried egg

Cinnamon Roll Pancakes – cinnamon chocolate glaze, strawberry compote, cinnamon butter

Spicy Chicken Tamale – guajillo sauce, avocado puree, salsa fresco

Yucatan Eggs Benedict – manchego cheese biscuit, yucatan roasted pork, slow cooked egg, hollandaise sauce, pickled onions

Chia Berry Power Parfait – aztec chia seed, almond coconut milk, lemon zest, fresh berries

Breakfast Fries – crispy carnitas, guacamole, salsa fresco

BBQ Brisket Mini Tortas – slow cooked beef brisket, cascabel bbq sauce, escabeche, onion, cilantro

Bacon Jalapeno PBJ Sandwich – peanut butter, homemade jelly, crispy bacon, jalapeño, biscuit

Mary’s Chicken & Waffle – noble maple syrup, seasonal local fruit jelly

Tres Leches Bread Pudding – brioche, condensed milk, fresh berries, whipped cream, coconut syrup

Churro Tots – cajeta drizzled churros, cinnamon sugar, passion fruit coulis

Arroz con Leche – berries, rice pudding, preserved orange, caramel puffed rice

Last visited when scouting houses in September 2013, that morning compromised by a traffic cop clearly looking to fill a quota, it was alongside a friend met just a few weeks later that Brunch was planned inside Border Grill at Mandalay Bay on Saturday, the return of Chef Mike Minor to the kitchen seeing several new items added to the endless Brunch in addition to several old classics.

Joined by a second location at The Forum Shops since that first visit, a pair of meals there plus one in Santa Monica providing a good frame of reference for Mary Sue Milliken and Susan Feniger’s brand of Mexican cuisine, it was after navigating a good bit of the Hotel and Casino en route from Self Parking that guests were checked-in at the hostess podium, Chef Mike briefly seen greeting diners in the upstairs dining room before returning to the kitchen and later visiting downstairs patrons.

Offering both an a la carte plus $38.99 all-you-can-eat option on weekends from 10am until three o’clock, the ability to add bottomless Mimosas, Micheladas and Bloody Marys for just $20 clearly a popular choice, it was deferring Alcohol not once but *five* times throughout the course of the meal that the decision was made to partake in the AYCE Brunch, a basket of Guava Empanada’s familiarly starting things off and as good as what one might find in Miami or Mexico while the housemade Tortilla Chips with four Salsas proved tempting throughout a nearly two-hour meal.

Receiving 14/16 of the menu’s diverse options during the course of the morning, service hit-and-miss with a youthful Hispanic gentleman a bit overzealous while his lanky Caucasian counterpart could not have been more blasé if he tried, it was as Tortilla Chips were being presented that a vessel containing plump Shrimp and a vibrant mix of Vegetables arrived, a refreshing opening bite that quickly transitioned to medium-rare Skirt Steak atop crispy Potatoes with smoky Chipotle Sauce and a Sunny-side Egg.

An enormous and intriguing space, the soaring ceilings and walls all painted with both indoor and al fresco seating, it was shortly after Steak that the Two Hot Tamales Shrimp and Grits came from the kitchen, the creamy base and Sustainable Seafood bolstered by Peruvian Pepper Paste while the Chilaquiles spoke well of Border Grill’s Chips which remained crisp despite several toppings.

Going sweet for a moment, the coursing left to Chef Minor smartly using fluffy Cinnamon Pancakes to refresh the palate before offering up a fiery blend of Masa and Shredded Chicken, it was in follow-up that Border Grill’s Benedict proved to be one of the Brunch’s most memorable items, a housemade Cheese Biscuit stacked high with Pork and Pickled Onions plus the expected Egg and Hollandaise.

Adapting to current dining trends by offering a “Power Parfait,” the presence of ‘superfood’ Chia Seeds on menus certainly not common in 2013 and neither adding nor detracting from a fresh Fruit and Coconut Milk in this creamy vegan concoction, it was again with senses freshened that Breakfast Fries and Sliders came next, the typically American pairing given a southwest spin by way fresh Salsa and dried-Pepper BBQ Sauce plus braised Meats including crispy Carnitas and tender Brisket.

The rare ‘everything to everyone’ menu that still manages to maintain its concept, Border Grill’s longtime success likely attributable to precisely that fact while several other “Mexican” or “Latin” Restaurants on The Strip have struggled, it was with Milliken and Feniger’s comforting Bacon Jalapeno PBJ Sandwich followed by Mary’s Organic Fried Chicken atop a tiny Waffle soaked in 100% Maple Syrup that savories came to a conclusion, the ingredient quality never in question and frankly remarkable in comparison to Las Vegas’ other all-you-can-eat choices.

Wasting nothing more than a few smears of Sauce to this point, Chef Mike complimenting the table’s capacity when visiting guests around the room, it was with a sliver of Tres Leches Bread Pudding plus chopped up Churros in Caramel plus Passion Fruit that Brunch neared its finish, the addition of $9 Rice Pudding from the a la Carte Dessert Menu highly recommended, though the portion here seems a bit less bountiful than that served in the Forum Shops with a Pecans and Bananas.

FOUR STARS: Happy to see Chef Minor back in a kitchen showcasing his talents, the ingredient quality and cooking across fifteen plates speaking volumes about both ownership and the man at the stove, those looking for an upscale Brunch option that brings the heat while remaining accessible would be well-advised to stop by Border Grill at Mandalay Bay on weekends, though some consistency in service would make the experience even better.

RECOMMENDED: The fact that everything is made to order and all-you-can eat leaves diners free to explore, but if prioritizing stomach space the Steak & Egg, Chilaquiles, Yucatan Eggs Benedict, Bacon Jalapeno PBJ Sandwich and Mary’s Chicken & Waffles are all great, as is the a la carte Arroz con Leche.

AVOID: Aside from the Passion Fruit I also recall the Churro Tots being a bit crispy in the past.

TIP: Border Grill is currently celebrating “Veganuary Las Vegas” with several vegan specials offered at both locations throughout the month, though Carnivores and Omnivores are still welcome to enjoy all the classics as well.

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

www.bordergrill.com/locations/las-vegas/bglvmb/

Posted in Border Grill, Border Grill at Mandalay Bay, Bread Pudding, Breakfast, Dessert, Food, Las Vegas, Nevada, pancake, Pancakes, Pork, Tasting Menu, Waffle, Waffles Tagged 100% Maple Syrup, 3 Milks, Aji Panca, aji panca salsa, Almond, almond coconut milk, Almond Milk, Almonds, Arroz con Leche, Aspen Ridge Farm, aspen ridge farm skirt steak, Avocado, avocado balm, Avocado Puree, Avocados, AYCE, aztec chia seed, Bacon, Bacon Jalapeno PBJ Sandwich, Barbecue Barbeque, BBQ, BBQ Brisket Mini Tortas, BBQ Sauce, Beef, Beef Brisket, Benny, Berries, Berry, Biscuit, Biscuits, Blackberries, Blackberry, Blueberries, Blueberry, Border Grill, Border Grill at Mandalay Bay, Bread Pudding, Breakfast, Breakfast Fries, Brioche, Brioche Bread, Brisket, Brunch, Butter, Cajeta, cajeta drizzled churros, Campechana, Caramel, caramel puffed rice, Carnitas, cascabel bbq sauce, Cascabel Pepper, Cascabel Peppers, Cheese, Chia, Chia Berry Power Parfait, Chia Seed, Chia Seeds, Chicken, Chilaquiles, chipotle, Chipotle Pepper, Chipotle Peppers, chipotle Salsa, chipotle sauce, Chipotles, Chips, Chips & Salsa, Chocolate, Churro, Churro Tots, Churros, Cilantro, Cinnamon, cinnamon butter, cinnamon chocolate glaze, Cinnamon Roll, Cinnamon Roll Pancakes, Cinnamon Sugar, Clam, Clamato, Clams, Coconut, Coconut Milk, coconut syrup, Coconuts, Compote, Condensed Milk, Corn, Coulis, Cow, Cream, creamy hominy grits, crispy bacon, crispy carnitas, crispy corn tortilla chips, crispy potato cake, Dessert, Desserts, Egg, Egg Yolk, Egg Yolks, Eggs, Eggs Benedict, Empanada, Empanadas, endoedibles, Escabeche, Food, Foodie, French Fries, Fresh Berries, Fried Chicken, Fried Egg, Fries, Glaze, Grape, Grape Jelly, Grapes, Grits, Guacamole, Guajillo, Guajillo Pepper, Guajillo Peppers, guajillo sauce, Guava, Guava Empanadas, Habanero, Habanero Pepper, Habanero Peppers, Hollandaise, hollandaise sauce, homemade jelly, Hominy, housemade clamato, Jalapeno, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Jelly, Las Vegas, Lemon, Lemon Zest, Lemons, LV, Manchego, Manchego Cheese, manchego cheese biscuit, Mandalay Bay, Maple, Maple Syrup, Mary Sue Milliken, Mary's Chicken, Mary's Organic Chicken, Mary’s Chicken & Waffle, Mexican, Mike Minor, Milk, Nevada, noble maple syrup, Noble Syrup, NV, Onion, Onions, Orange, Oranges, over easy egg, Pancake, Pancakes, Panela, panela cheese, Parfait, Passion Fruit, passion fruit coulis, Passionfruit, Pastry. Pastries, PB, PB&J, Peanut Butter, Peanut Butter and Jelly, Peanut. Peanuts, Pepper, Peppers, Peruvian Shrimp & Grits, pickled onions, Pig, Pork, Potato, Potatoes, preserved orange, Puffed Rice, Rice, Rice Pudding, Roasted Peppers, roja, Salsa, salsa fresco, Salsa Roja, Salsa Verde, Sandwich, Sandwiches, seasonal local fruit jelly, seasonal sustainable seafood cocktail, Shrimp, Shrimp and Grits, Shrimp n' Grits, Shrimps, Sin City, Skirt Steak, slow cooked beef brisket, slow cooked egg, sofrito, Spicy Chicken Tamale, Steak, Steak & Egg, Steak & Eggs, Strawberries, Strawberry, Strawberry Compote, Sugar, Susan Feniger, Tamale, Tamales, Tasting Menu, Three Milks, Tomato, Tomatoes, Tortilla, Tortilla Chip, Tortilla Chips, tortilla crunch, Tortillas, Tres Leches, Tres Leches Bread Pudding, Two Hot Tamales, Vegas, verde, Waffle, Waffles, Whipped Cream, Yolk, Yolks, Yucatan Eggs Benedict, yucatan roasted pork

December 29, 2017
6:28 PM
by: Uhockey

Ferraro’s Italian Restaurant & Wine Bar [4,] Las Vegas NV

Ferraro’s Italian Restaurant and Wine Bar

Prosecco

Garlic Focaccia and White Roll – Pesto Olive Oil, Herb Butter

Battuta al Coltello – Piedmont style chopped to order Prime Beef Tenderloin Tartare, Sunchoke Chips, Grated Egg Yolk, Bagna Cauda, Olio Dell’ Ornellaia Olive Oil

Polipo – Marinated Mediterranean Octopus, Potato, Black Olives, Capers, Olio Dell’ Ornellaia Olive Oil

Burrata – Apulia Cheese, Roasted Shaved Spicy Carrot Salad, Persimmon Gel, Almond Sorrel Pesto, Olio Dell’ Ornellaia Olive Oil

Sauvignon Blanc

Salsiccia Calabrese – Grilled Housemade Sausage, Roasted Shallot Marmalade, Trumpet Mushrooms, Charred Rapini

Uovo Fritto – Poached-Breaded-Fried Organic Egg, Parmigiano Cheese Fondue, Spinach, Porcini, Alba White Truffles

Quaglia – Fried Quail Lollipops, Guanciale, Spicy Black Fig Marmalade, Sweet Potato Sauce

Barbabietole – House Smoked Salmon, Roasted Beets, Apple, Crème Fraiche-Tarragon Sauce

White Chardonnay

Spaghetti Alio & Olio – Roasted Whole Garlic, Extra Virgin Olive Oil, Calabrese Pepper, Parmigiano Reggiano

Taglierini ai Ricci – 30 Yolks Taglierini, Sea Urchin, Bottarga, Leeks, Ginger-Carrot Juice

Raviolini Pugeliesi – Small Pocket Milk Curd and Broccoli Ravioli, Clams Guazzetto, Herbed Tomato Fondue

Pici al Cinghiale – Hand-Rolled Thick Spaghetti, Wild Boar Ragu, “No Tomato” as Tuscans desire

Risotto al Taleggio – Radicchio Tardivo, Bosc Pear, Taleggio Cheese Fondue

Tortellini – Oxtail, Mushroom, Artichokes

Montepulciano d’Abruzzo

Maiale – Pork Loin, Sliced Pears, Shaved Sunchokes, Sunchoke Puree

Trippa Satriano – Tripe in Spicy Tomato Sauce

Branzino – Mediterranean Seabass, Sweet Potato, Baby Kale, Guanciale Jus

Double Espresso on Ice

Tiramisu – Lady Fingers, Mascarpone Cheese, Espresso / Pistacchio Passion – Layered Pistacchio Cream, Cream Cheese Custard, Whipped Cream on Walnut Crust

Rosalba’s Cookies – Lemon, Amaretto, Chocolate, Hazelnut, Wedding Cookies

Rhum Baba – Citrus Zabaglione, Macerated Berries

Now an industry leader for over 31-years, the old-school Italian classics, great service and expansive wine list all well known with Chef Francesco Di Caudo slowly building a name for himself by way of elegant creations not dissimilar to what one might see from the kitchens of Tuscany or even Milan, it was as a party of two that dinner was enjoyed at Ferraro’s Italian Restaurant and Wine Bar on Friday.

Nothing short of an icon in a city of constant turnover, the Ferraro family dedicating their lives to the restaurant they built with both Gino and his wife present once again on this night as a lounge singer serenaded patrons while College Football entertained guests at the bar, it was minutes prior to a 6:30 reservation that seating was offered in a semicircular booth behind the hostess podium, familiar servers stopping by with menus and Gino soon standing tableside with a bottle of Prosecco.

Recently transitioning from Autumn to Winter, the classics still present but more than eight new items including several housemade Pastas joining a wide-ranging menu more than capable of pleasing gourmands in addition to those simply looking for a great Meatball or Red Sauce, it was with carte blanche deferred to the kitchen that Dinner began with three Antipasti including imported Burrata at the center of Carrot Salad slicked in Mr. Ferraro’s private-stock Olive Oil, the clean sweetness subtle in the setting of Persimmon Gel but far more noteworthy atop tender Octopus and Beef Tartare with cured shavings of Egg Yolk plus Herbs.

Moving along briskly to four more Antipasti paired to Sauvignon Blanc, the crispness of the Wine playing well off bitter Rapini served alongside a coil of Sausage as well as Happy Hour Fowl sweetened by Figs, it would be difficult to say which plate from this course was best when comparing these to a creamy house-smoked Salmon Terrine or crispy poached Egg and shaved White Truffles since not a bite of any went back to the kitchen uneaten.

Sopping up the last of the Egg Yolk with a Roll, the scarpetta of Sauce soon to continue in earnest, it was with a glass of Italian White Chardonnay that five Pastas and one Risotto arrived in two rounds, Gino’s favorite Spaghetti Alio & Olio as impressive as ever with plenty of Garlic while thin Noodles topped in Uni and aromatic Carrot Juice dazzled in its complexity, as did plump Broccoli-Cheese Ravioli set-up against similarly sized Clams beneath a quenelle of Tomato Marmalade.

Once again resetting share-plates, the same Chardonnay proving rich enough with Oak to stand up against Beef but a glass of Montepulciano d’Abruzzo even better, those looking for the city’s best handmade Pasta will find themselves challenged to top Chef Di Caudo’s Pici amidst tender braised Boar Ragu, the Oxtail Tortellini unfortunately getting a bit lost in the pool of earthy Sauce while the subtly sweet Risotto attests to a kitchen functioning with both skill and confidence.

Veering partially off-menu for Secondi, the must-have spicy Tripe served in a demi-portion alongside two additional plates, it was unfortunate that not enough stomach capacity remained to finish the whole Mediterranean Seabass served simply alongside sautéed Kale and Sweet Potatoes, that space instead reserved for a stylish stack of seared Pork amidst visually indistinguishable layers of Sunchokes and Bosc Pears.

Enjoying a collection of cover tunes ranging from Phil Collins to Boyz II Men as the Buckeyes finished off USC, a double Espresso refreshing the palate and fortifying spirits for a few more bites, anyone visiting Ferraro’s without an order of Rosalba’s Cookies might as well just say they’ve never been to the Restaurant, though Mimmo’s childhood favorite Pistachio Passion Cake and Di Caudo’s impeccable Rhum Baba are also well worth the calories.

FIVE STARS: In a city of re-brands and implosions it speaks volumes about Gino Ferraro’s eponymous Restaurant that it has not only managed to survive but thrive for three decades, the service and Wine List speaking for themselves while the addition of Chef Di Caudo has incrementally advanced a menu that will please the traveled and adventurous just as it has those still seeking long-heralded favorites.

RECOMMENDED: Battuta al Coltello, Salsiccia Calabrese, Uovo Fritto, Spaghetti Alio & Olio, Taglierini ai Ricci, Pici al Cinghiale, Maiale, Trippa Satriano, Pistachio Passion, Rhum Baba, Rosalba’s Cookies.

AVOID: A small quibble, but the Tortellini was over-sauced which muted the Oxtail’s flavor.

TIP: Pastas, Breads, and Desserts are made daily on premise and Whole Wheat as well as Gluten-free Pastas are available for those with dietary restrictions.

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

www.ferraroslasvegas.com

Posted in Bread Basket, Coffee, Dessert, Ferraro's Restaurant, Ferraro's Restaurant & Wine Bar, Ferraro’s Restaurant and Wine Bar, Food, Italian, Las Vegas, Octopus, Pork, Tasting Menu, Tiramisu, Truffle, Truffles Tagged 30 Yolks Taglierini, Alba White Truffles, Almond, Almond Sorrel Pesto, Almonds, Amaretto, Amaretto Cookie, Amaretto Cookies, Apple, Apples, Apulia Cheese, Artichoke, Artichokes, Baba, Baba Au Rhum, Baba au Rum, Baby Kale, Bagna Cauda, Barbabietole, Battuta al Coltello, Beef, Beef Tartare, Beet, Beets, Berries, Berry, Black Olive, Black Olives, Boar, Bosc Pear, Bottarga, Branzino, Bread, Bread Basket, Broccoli, Burrata, Burrata Cheese, Butter, Calabrese Pepper, Caper, Capers, Carrot, Carrots, Chardonnay, Charred Rapini, Cheese, Chocolate, Chocolate Cookie, Chocolate Cookies, Citrus, Citrus Zabaglione, Clam, Clams, Clams Guazzetto, Coffee, Cow, Cream, Cream Cheese, Cream Cheese Custard, Crème Fraiche, Crème Fraiche-Tarragon Sauce, Crust, Custard, Dessert, Desserts, Double Espresso, Egg, Egg Yolk, Eggs, endoedibles, Espresso, Extra Virgin Olive Oil, Ferraro's, Ferraro's Restaurant, Ferraro's Restaurant & Wine Bar, Fig, Figs, Focaccia, Focaccia Bread, Fondue, Food, Foodie, Fowl, Francesco Di Caudo, Fried Quail Lollipops, Garlic, Garlic Focaccia, Ginger, Ginger-Carrot Juice, Gino Ferraro, Grated Egg Yolk, Grilled Housemade Sausage, Guanciale, Guanciale Jus, Guanciale. Pork, Hazelnut, Hazelnut Cookie, Hazelnut Cookies, Herb Butter, Herbed Tomato Fondue, House Smoked Salmon, Ice, Italian, Jerusalem Artichoke, Jerusalem Artichokes, Kale, Lady Fingers, Las Vegas, Leek, Leeks, Lemon, Lemon Cookie, Lemon Cookies, LV, Macerated Berries, Maiale, Marmalade, Mascarpone, Mascarpone Cheese, Mediterranean Octopus, Mediterranean Seabass, Mimmo Ferraro, Montepulciano d’Abruzzo, Mushroom, Nevada, Noodle, Noodles, NV, Octopus, Olio Dell’ Ornellaia, Olio Dell’ Ornellaia Olive Oil, Olive, Olive Oil, Oxtail, Parmigiano Cheese, Parmigiano Cheese Fondue, Parmigiano Reggiano, Parmigiano Reggiano Cheese, Pasta, Pastries, Pastry, Pear, Pears, Persimmon, Persimmon Gel, Persimmons, Pesto, Pesto Olive Oil, Pici, Pici al Cinghiale, Pig, Pistacchio Cream, Pistacchio Passion, Pistachio, Pistachios, Poached-Breaded-Fried Organic Egg, Polipo, Polpo, Porcini, Porcini Mushroom, Porcini Mushrooms, Pork Loin, Potato, Potatoes, Prime Beef Tenderloin Tartare, Prosecco, Quaglia, Quail, Radicchio Tardivo, Ragu, Rapini, Ravioli, Raviolini Pugeliesi, Rhum Baba, Rice, Risotto, Risotto al Taleggio, Roasted Beets, Roasted Shallot Marmalade, Roasted Shaved Spicy Carrot Salad, Roasted Whole Garlic, Roll, Rosalba Ferraro, Rosalba’s Cookie, Rosalba’s Cookies, Salad, Salmon, Salsiccia Calabrese, Sausage, Sauvignon Blanc, Sea Bass, Sea Urchin, Seabass, Shallot, Shallots, Shaved Sunchokes, Sin City, Sliced Pears, Small Pocket Milk Curd and Broccoli Ravioli, Smoked Salmon, Sorrel, Spaghetti, Spaghetti Alio & Olio, Spicy Black Fig Marmalade, Spicy Tomato Sauce, Spinach, Sunchoke, Sunchoke Chips, Sunchoke Puree, Sweet Potato, Sweet Potato Sauce, Sweet Potatoes, Taglierini, Taglierini ai Ricci, Taleggio, Taleggio Cheese Fondue, Tallegio Cheese, Tarragon, Tartare, Tasting Menu, Thick Spaghetti, Tiramisu, Tomato, Tomato Sauce, Tomatoes, Tortellini, Tripe, Trippa, Trippa Satriano, Truffle, Truffles, Trumpet Mushrooms, Uni, Uovo Fritto, Vegas, Walnut, Walnut Crust, Walnuts, Wedding, Wedding Cookie, Wedding Cookies, Whipped Cream, White Chardonnay, White Roll, White Truffle, White Truffles, Wild Boar, Wild Boar Ragu, Wine, Yolk, Yolks, Zabaglione

December 29, 2017
11:00 AM
by: Uhockey

Yardbird Southern Table & Bar [17,] Las Vegas NV

Yardbird Southern Table & Bar

Maple-glazed Bacon Doughnuts – Maple Bacon Caramel

Mama’s Biscuits – Classic Buttermilk Biscuits, Honey Butter, Apple Butter

Avocado Toast – Toasted Wheat, Colonel Newsom’s Kentucky Prosciutto, Poached Farmer’s Egg, Roasted Tomatoes

Crab Cake Benedict – Fried Green Tomato, Stone Crab, Poached Egg, House-smoked Bacon. Hollandaise

Grilled Halibut – Head-on Shrimp, Dirty Rice with Crab, Duck, Andouille Sausage and Trinity

Chicken n’ Watermelon n’ Waffles – Honey Hot Sauce, Chilled Spiced Watermelon, Sharp Cheddar Cheese Waffle, Bourbon Maple Syrup

Swine Burger – Short Rib, Brisket and Chuck Blend, House-smoked Pork Belly, American Cheese, House Pickles, Special Sauce with Ketchup and French Fries

Eggnog Bread Pudding – Bourbon Spiked Anglaise, Chantilly Cream

Candied Pecan Carrot Cake – Moonshine Raisins, Cream Cheese Mousse, Marzipan Carrot

Peanut Butter Ice Cream Pie – Oreo Crust, Crushed Peanut Butter Cups, Fudge

Cornmeal Chess Pie

Taking advantage of an extra Holiday day off, a rare period of time with no planned travel used to revisit some local favorites, it was along with a ten year old on Winter Break that brunch was planned at Yardbird, even Las Vegas’ “slow season” seeing a line at the door just prior to eleven o’clock and the Restaurant more than 2/3 full throughout the course of a ninety minute visit.

The fourth actual meal at Yardbird in 2017, though two additional stops were made for Pie and Biscuits in October and November, it was by familiar hostesses that a party of two was greeted at the podium after the queue had dwindled, a small two-top in the side room comfortable but a bit dim, though not much was dull about the cooking.

Making small menu changes across the course of this year, some for the better but the removal of Chess Pie in exchange for Peanut Butter Mud Pie clearly a financial decision rather than one in-tune with the Yardbird’s theme, it was after greetings from a youthful Male server that Beverages were ordered, Coffee for one and Milk for the other quickly followed by four hot Donuts in a skillet with Maple Bacon Caramel plus Yardbird’s reference-standard Buttermilk Biscuits ready and waiting to be slathered with Apple and Honey Butter.

Soon expanding to Beverly Hills and likely further thereafter, an attempt to “standardize” the menu clearly evident in the slow creep away from traditional Southern fare and towards an “everything to everyone” menu, it was just as the second Biscuit was being buttered that the waiter again stopped by with two new plates, the Avocado Toast essentially ignoring everything vegetarians love about the ubiquitous Brunch staple by adding rolls of Ham plus a poached Egg while the Crab Cake Benny was good, but not as remarkable as Yardbird’s classic Fried Green Tomato BLT.

Going off menu for a moment with grilled Halibut served over Dirty Rice in the style of Jambalaya, a robust bit of spice complimenting both the Fish and Shrimp nicely without overwhelming other ingredients in the mix, it was after being told “we don’t have any Wings” that Yardbird’s Chicken n’ Watermelon n’ Waffles was delivered, the breading a bit less crispy than memory serves but the flavor still great and Meat still juicy whether dark or white.

Watching the youngster pick at his Burger and Fries in a manner most non-parents probably would considering his ability to plow through an In n’ Out Double-Double, it was with half the Burger, Fries and Chicken packed to go that three Desserts were delivered, the aforementioned Ice Cream Pie expectedly pleasing the Kid who likes Reese’s Peanut Butter Cups and Oreo Cookies while holiday-specials of a potted Carrot Cake and Eggnog Bread Pudding were both boozed up and delicious, though certainly designed for more sophisticated palates.

FOUR STARS: While I understand the desire to expand and cash-in on a great concept I cannot help but look at Yardbird through the eyes of someone who has been supporting them for three years since opening on 1/1/2015 and although most of the classics are still available with great service there is not much about the “new” menu to get excited about…though I do appreciate Chef Keris going out of her way to make the Chess Pie as an off-menu Holiday gift.

RECOMMENDED: Mama’s Biscuits, Chicken n’ Watermelon n’ Waffles, Eggnog Bread Pudding.

AVOID: The Avocado Toast is silly, especially at $22, and the Crabcake Benny simply is not as delicious as the Fried Green Tomato BLT.

TIP: Even on Weekdays Reservations are recommended for those who prefer not wait.

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

www.runchickenrun.com

Posted in Bread Pudding, Breakfast, Coffee, Crab, Dessert, Food, Ice Cream, Las Vegas, Nevada, Pork, Tasting Menu, Waffle, Waffles, Yardbird, Yardbird Southern Table & Bar, Yardbird Southern Table and Bar Tagged 100% Maple Syrup, 50 Eggs, 50Eggs, American Cheese, Andouille, Andouille Sausage, Apple, Apple Butter, Apples, Avocado, Avocado Toast, Avocados, Bacon, Beef, Biscuit, Biscuits, Bourbon, Bourbon Maple Syrup, Bourbon Spiked Anglaise, Bread, Bread Pudding, Brisket, Burger, Butter, Buttermilk, Buttermilk Biscuit, Buttermilk Biscuits, Cake, Candied Pecan Carrot Cake, Caramel, Carrot, Carrot Cake, Carrots, Chantilly, Chantilly Cream, Cheddar, Cheddar Cheese, Cheese, Cheeseburger, Chess Pie, Chicken, Chicken n’ Watermelon n’ Waffles, Chilled Spiced Watermelon, Chocolate, Chocolate Fudge, Classic Buttermilk Biscuits, Coffee, Colonel Newsom’s Kentucky Prosciutto, Cornmeal Chess Pie, Cow, Crab, Crab Cake, Crab Cake Benedict, Crab Cakes, Cream, Cream Cheese, Cream Cheese Frosting, Cream Cheese Icing, Cream Cheese Mousse, Creme Anglaise, Crust, Dessert, Desserts, Dirty Rice, Donut, Donuts, Doughnut, Doughnuts, Duck, Egg, Egg Yolk, Eggnog, Eggnog Bread Pudding, Eggs, Eggs Benedict, endoedibles, Farmer’s Egg, Fish, Food, Foodie, French Fries, Fried Chicken, Fried Green Tomato, Fries, Frosting, Fudge, Green Tomato, Green Tomatoes, Grilled Halibut, Ground Chuck, Halibut, Hamburger, Head-on Shrimp, Honey, Honey Butter, Honey Hot Sauce, Hot Sauce, House Pickles, House-smoked Bacon. Hollandaise, House-smoked Pork Belly, Ice Cream, Ice Cream Pie, Icing, Keris Kuwana, Ketchup, Las Vegas, LV, Mama's Biscuits, Maple Bacon Caramel, Maple Bacon Donuts, Maple Syrup, Maple-glazed Bacon Doughnuts, Marzipan, Marzipan Carrot, Milk, Moonshine, Moonshine Raisins, Mousse, Nevada, NV, Oreo, Oreo Crust, Oreos, Pastries, Pastry, Peanut Butter, Peanut Butter Cups, Peanut Butter Ice Cream Pie, Pecan, Pecans, Pickle, Pickles, Pie, Pies, Pig, Poached Egg, Pork, Pork Belly, Prosciutto, Raisin, Raisins, Reese's, Rice, Roasted Tomatoes, Sandra Palomo, Sausage, Sharp Cheddar, Sharp Cheddar Cheese, Sharp Cheddar Cheese Waffle, Short Rib, Shrimp, Sin City, Special Sauce, Stone Crab, Swine Burger, Tasting Menu, The Venetian, Toast, Toasted Wheat, Tomato, Tomatoes, Trinity, Vegas, Venetian, Waffle, Waffles, Watermelon, Watermelons, Wheat Bread, Yardbird, Yardbird Las Vegas, Yardbird Southern Table + Bar, Yardbird Southern Table and Bar, Yolk, Yolks

December 29, 2017
9:00 AM
by: Uhockey

New York Bagel N Bakery [2,] Las Vegas NV

New York Bagel N Bakery

Chocolate Chip Brownie and Black & White Cookie Samples

French Toast Bagel with Cream Cheese

Assorted Italian Cookies

Coffee Cake

Sfogliatella

Already making a name for itself with ‘new’ locals, the Montesano’s family quickly picking up New York Bagel Bakery’s previous clientele and replacing dated signage, it was shortly after owner Steve Montesano posted pictures of Sfogliatella on the Restaurant’s Facebook page that a return visit was planned, a nine o’clock arrival on Friday finding he and his sister hard at work and steady foot traffic entering and exiting the space.

A subtle change in naming and décor, the space in Smith’s shopping plaza just a few doors down from Starbuck’s at the corner of Rancho and Decatur already a bit brighter and more polished than prior, it was once again moments after entering that each guest was greeted by big smiles and a thick New York accent, many just grabbing their Bagel and Coffee to go but some also taking the time to peruse the Pastry case.

Already convinced after one visit that the place “where love has a taste” has made its return, a lack of Meatballs and Pizza perhaps disappointing to some but the return of a good Italian Bakery to Las Vegas nonetheless quite significant, it was after chatting with staff that three to-go boxes were filled while a Bagel was sliced and ran through the toaster, everything about the dense round proving superior to most nearby with a thin skin and good chew plus a touch of Cinnamon and sweetness.

Taking the lot elsewhere after tasting samples of Brownies and Black & White Cookies, both enjoyed last visit and just $3, it was along with Coffee that five new Italian Cookies were tasted, the Jam Thumbprints with slices of Almond as well as the elongated crispy Coconut Cookies both standouts.

Attempting to hold the best for last, though a $5 Coffee Cake covered with Brown Sugar Streusel makes a strong case that it might actually be New York Bagel N Bakery’s most desirable creation by way of about a pound of Butter, it was after eating just about 1/3 of the Cake that Sfogliatella were unwrapped, the layers shattering to a gentle pull which reveals thick Citrus Cream not dissimilar to Cannoli filling, everything about these exactly as they *should* be, regardless of what proponents of the Whipped Cream “Lobster Tail” might think.

FOUR AND A HALF STARS: Slow to catch on with “Yelpers” or Social Media “Influencers,” a common problem in the era of food being designed for Instagram as opposed to deliciousness, suffice it to say that New York Bagel N Bakery is already making Italian Pastries comparable to what one might find in the oldschool shops of Boston and at a price far lower than what Buddy V’s or Carlo’s are charging on The Strip.

RECOMMENDED: Sfogliatella, Coffee Cake, Black & White Cookie, French Toast Bagel, Jam Thumbprints.

AVOID: N/A.

TIP: Fans looking for special orders or old favorites are encouraged to contact the Restaurant directly at (702) 258-7400.

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

www.facebook.com/montesanos
www.facebook.com/pages/New-York-Bagel-N-Bakery/330186024057965

Posted in Breakfast, Dessert, Food, French Toast, Italian, Las Vegas, Montesano's, Montesano's Eateria, Nevada, New York Bagel & Bakery, New York Bagel + Bakery, New York Bagel and Bakery, New York Bagel n Bakery, New York Bagel n’ Bakery Tagged Bagel, Bagels, Black & White Cookie, Black and White Cookie, Brown Sugar, Brown Sugar Streusel, Brownie, Brownies, Butter, Cake, Cheese, Chocolate, Chocolate Chip, Chocolate Chip Brownie, Chocolate Chips, Cinnamon, Citrus, Citrus Cream, Coffee Cake, Cookie, Cookies, Cream, Cream Cheese, Dark Chocolate, Dessert, Desserts, endoedibles, Food, Foodie, French Toast, French Toast Bagel, Fudge, Fudge Brownie, Italian, Italian Cookie, Italian Cookies, Las Vegas, LV, Montesano's, Montesano's Eateriia, Montesano's Italian Eateria, Nevada, New York Bagel & Bakery, New York Bagel and Bakery, New York Bagel n’ Bakery, NV, Pastries, Pastry, Schmear, Sfogliatella, Sfogliatelle, Sin City, Steve Montesano, Streusel, Sugar, Vegas

December 24, 2017
5:45 PM
by: Uhockey

Le Cirque [14,] Las Vegas NV

Le Cirque

Veuve Framboise – Veuve Cliquot Champagne, Raspberry Puree, Liqueur de Framboise

Lychees and Pearls – Beluga Gold Vodka, Lychee Puree and Pearls, Monin Lavender Liqueur, Pink Grapefruit

Brioche, White Chocolate Coffee, Wheat Baton, Salted and Unsalted Butter

Japanese Yellowtail, Hawaiian Heart of Palm, Avocado Puree, Yuzu Vinaigrette

Soft Scrambled Eggs, Asparagus, Crème Fraiche, Alba White Truffles

Parsnip Veloute, Farm Egg Confit, Wild Forest Mushrooms, Alba White Truffles

Sauteed Foie Gras, Truffle Jam, Apple Butter, Warm Brioche, Calvados Reduction

Creamy Risotto, Perigord Black Truffles

Wild Atlantic Halibut, Creamy Polenta, Chorizo, Artichoke Nuage, Alba White Truffles

Moulard Duck, Quince Puree, Seasonal Legumes, Black Currant Sauce

Pineapple and Lavender “Explosion”, Cacao Butter

Double Espresso, Ice

Soufflé au Chocolat – Vanilla Bean Ice Cream

Chestnut Parfait, Roasted Pear, Cinnamon Ice Cream, Vanilla Guimauves

Les Mignardises – Pistachio Macaron, Lemon Macaron, Orange Pate de Fruit, Strawberry Marshmallow

As much a part of Christmas now as Brunch at HEXX it was as a party of two that seats were taken at Le Cirque’s Bar on December 24th, changes in the kitchen largely imperceptible as relates to the execution of a meal that showed off several new plates plus the same exemplary service and ingredients that find the intimate dining room full throughout even Las Vegas’ slowest weeks while neighbors struggle to do more than sixty covers despite a space that could double as an airline hangar.

Largely unchanged save for the Restaurant’s top toque and some Holiday decor, former Sous Chef Billy Maldonado stepping up to fill the shoes of Wilfried Bergerhausen whose reason for departure and next destination remain the source of rumors, it was moments after settling in that General Manager Ivo Angelov stopped by with Season’s Greetings plus a big smile despite the fact that 2018 will be well underway before he enjoys a day off.

Served predominantly by Ivo and a familiar female Bartender, the full holiday Reservation Book seeing several guests unfortunately turned away while others also enjoyed their dinner at one of Sin City’s most comfortable Bars, it was with Le Cirque’s classic Framboise plus the newly launched Lychee and Pearls that a toast was made, the combination of Vodka and Lavender Liqueur mingling nicely with Grapefruit Juice and Caviar-like Baubles packed in Lychee Juice infused with Alcohol.

Temporarily replacing Pretzel Bread with Bacon Cheddar Brioche, though the Bread Tray’s go-to remains the signature White Chocolate Coffee Loaf with a smear of Salted Butter, it was as Christmas Tunes played quietly overhead that the menu began by way of Hamachi served on a bed of Dry Ice with Yuzu Vinaigrette making flavors pop, the follow-up Soft Scrambled Eggs last enjoyed 364-days prior every bit as good this time with a hefty air of White Truffle greeting the nose at a distance and subtly imbuing the Custard-soft Eggs with their flavor.

Enjoying the end of Italian Truffle season hand-in-hand with early Black Perigords, the former again offered as a light grating amidst Chef Maldonado’s new Parsnip Soup that comes across thick and creamy with tiny Mushrooms helping to rein in the richness just enough, it was in the same manner that Brioche Toast was used to anchor the recently debuted Foie Gras featuring Truffle Butter and Apple Jam plus warming Apple Brandy reduction, the flavors and fragrances all nicely balanced with each assertive yet not overwhelming the others.

Continuing with another Christmas classic, the aforementioned Black Truffles served on a bed of creamy Rice in a brand new hand-blown vessel out of Germany, it was with Fish and Meat that savories came to an end, the flaky line-caught Halibut a high-wire act that somehow pulls off the pairing of Chorizo and Truffles by way of mellowing the former with Polenta while Le Cirque’s first Duck dish in several years was a welcomed surprise alongside micro-Vegetables and a tableside pour of Cassis Sauce.

Once again enjoying the Pineapple Bauble Palate Cleanser prior to Dessert, a pair of Double Espressos fortifying spirits after a relaxing meal and long day with the opening of presents set to follow, it only seemed proper that this feast should end like so many others, though in another unexpected surprise the classic Chocolate Souffle was followed by an all-new Dessert offering Cinnamon Ice Cream and Chestnut Mousse atop spiced Pears plus crispy Rice and Vanilla Marshmallows.

FIVE STARS: Still sailing along as Las Vegas’ best Restaurant under a new toque only time will tell whether Le Cirque’s Food will continue to evolve as it has in recent years, but if this particular evening is indication there is certainly no indication of anything dropping off yet.

RECOMMENDED: Lychees and Pearls, Soft Scrambled Eggs, Sauteed Foie Gras, Moulard Duck, Chocolate Souffle.

AVOID: Expecting to just walk in on a holiday…

TIP: …or expecting to just walk in on any day really. Reservations are Recommended for a reason.

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

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

Posted in Bread Basket, Coffee, Dessert, Foie, Foie Gras, Food, Ice Cream, Las Vegas, Macaron, Macaroon, Nevada, Pork, Souffle, Tasting Menu, Truffle, Truffles Tagged Alba Truffle, Alba Truffles, Alba White Truffles, Apple Brandy, Apple Butter, Artichoke, Artichoke Nuage, Artichokes, Asparagus, Avocado Puree, Bacon Cheddar, Bellagio, Beluga Gold Vodka, Billy Maldonado, Black Currant, Black Currant Sauce, Black Currants, Black Truffle, Black Truffles, Bread Basket, Brioche, Brioche Toast, Butter, Cacao, Cacao Butter, Calvados, Calvados Reduction, Carrot, Carrots, Cassis, Champagne, Cheese, Chestnut, Chestnut Parfait, Chestnuts, Chocolate, Chocolate Souffle, Chorizo, Cinnamon, Cinnamon Ice Cream, Cocktail, Cocktail Caviar, Cocktails, Creamy Polenta, Creamy Risotto, Crème Fraiche, Crispy Rice, Dessert, Desserts, Double Espresso, Duck, Duck Liver, Egg, Egg Yolk, endoedibles, Espresso, Farm Egg Confit, Foie, Foie Gras, Food, Foodie, Grapefruit, Guimauves, Halibut, Hamachi, Heart of Palm, Ice, Ice Cream, Ivo Angelov, Japanese Yellowtail, Las Vegas, Lavender, Le Cirque, Le Cirque Bellagio, Le Cirque Las Vegas, Legumes, Lemon, Lemon Macaron, Lemons, Liqueur de Framboise, Liver, LV, Lychee, Lychee Pearls, Lychee Puree, Lychees and Pearls, Macaron, Macaroon, Marshmallow, Marshmallows, Mignardises, Monin Lavender Liqueur, Moulard Duck, Mushroom, Mushrooms, Nevada, NV, Orange, Orange Pate de Fruit, Oranges, Parfait, Parmesan, Parmesan Cheese, parsnip, Parsnip Soup, Parsnip Veloute, Parsnips, Pastries, Pastry, Pate de Fruit, Pear, Pears, Perigord Black Truffles, Pineapple, Pineapple and Lavender “Explosion”, Pineapples, Pink Grapefruit, Pistachio, Pistachio Macaron, Pistachios, Polenta, Pork, Quince, Quince Puree, Raspberries, Raspberry, Raspberry Puree, Rice, Risotto, Roasted Pear, Rosemary Roll, Salted Butter, Sauteed Foie Gras, Scrambled Eggs, Seasonal Legumes, Sin City, Soft Scrambled Eggs, Souffle, Soufflé au Chocolat, Strawberries, Strawberry, Strawberry Marshmallow, The Bellagio, Toast, Truffle, Truffle Jam, Truffles, Unsalted Butter, Vanilla, Vanilla Bean Ice Cream, Vanilla Guimauves, Vegas, Veloute, Veuve Cliquot Champagne, Veuve Framboise, Vinaigrette, Vodka, Warm Brioche, Wheat Baton, White Chocolate, White Chocolate Coffee, White Truffle, White Truffles, Wild Atlantic Halibut, Wild Forest Mushrooms, Yolk, Yuzu, Yuzu Vinaigrette

December 24, 2017
11:02 AM
by: Uhockey

Hexx Kitchen + Bar [9,] Las Vegas NV

HEXX Kitchen + Bar

Coffee

Magick Dragon – Kinky Pink, Bacardi Dragonberry, Skyy passion Fruit, Blood Orange Puree

Fresh Fruit Plate – Strawberries, Pineapple, Blueberries, Honeydew, Papaya, Dragon Fruit, Apple, Bananas, Kiwi, Blackberries, Banana Nut Muffins, Coconut Whipped Cream

Twisted Sticky Bun – Toasted Pecans, Caramel, Cream Cheese Frosting, Brown Sugar

Carrot Cake Pancakes – Spiced Batter, Carrots, Walnuts, Cream Cheese Frosting, Syrup

Hexx Benedict – Poached Eggs, Scalloped Potatoes, Canadian Bacon. Asparagus, Hollandaise

Breakfast Croissant – Aged Cheddar, Black Forest Ham, Crispy Parmesan Potatoes

Chilaquiles – Chicken, Roasted Salsa, Tortilla Chips, Over-easy Eggs, Avocado, Sour Cream, Asadero

Crispy Broccolini – Citrus Reduction, Chili

Pumpkin Brulee – Baked Chocolate Ganache, Pumpkin Custard, Pumpkin Seed Brittle

Cake and Shake – Vanilla Cake, Cream Cheese Mousse, White Chocolate Glaze, Licor 43 Chocolate Milkshake

Tiramisu – Almond Cake, Espresso Crumbs, Dark Chocolate Sponge Cake, Mascarpone Cream, Coffee Syrup, Amaretto Pour-Over

S’mores Semifreddo – Vanilla Marshmallow Semifreddo, Graham Cracker, Toasted Meringue, Chocolate Sauce, Cocoa Tuile

Strawberry Shortcake Birthday Cake – by Executive Pastry Chef @cakegirl702

Taking advantage of two visitors and a pair of holiday weekends to revisit several of 2017’s best meals it was as a party of five that Brunch was enjoyed at HEXX Kitchen + Bar inside Paris Las Vegas, the city’s best 24/7 Restaurant now a three-year tradition at Christmas and this year doubling as a 21st Birthday celebration for one guest at the table.

Always a Restaurant testing the limitations of its space and clientele, the appointment of Due Forni’s Carlos Buscaglia to top Toque earlier this year ushering in the complete overhaul of a Dinner menu that now holds its own against any Restaurant of its ilk while surpassing many ‘fine dining’ spaces in terms of creativity, it was just past 11:00am on Sunday morning that hostesses led patrons to a lengthy indoor banquet reserved earlier that week, a pleasant young woman stopping by within moments to take drink orders of Coffee for most, plus one Potion for the guest of honor.

Once again featuring shockingly efficient service for a place that does so much volume, Mr. Stotland keeping a watchful eye over the expansive space and coordination of servers with bussers seamlessly filling drinks and clearing plates without ever feeling late or intrusive, it was in three courses that Brunch was consumed beginning with HEXX’s famous Fruit Plate, the collection this time highlighted by Papaya and Pineapple best dipped in Coconut Whip while the Dragon Fruit was far sweeter than usual, both on the plate and as incorporated into the “Magick Dragon” that billowed smoke upon service with a flavor not dissimilar to the Red Icee’s served at the movie theater.

Investing in both old and new favorites throughout a two-hour meal, the portions seemingly larger than past visits as relates to both sweets and savories, it was with many focused on the fluffy Brioche Sticky Bun that regulars reveled in the return of Chef Matt Piekarski’s Carrot Cake Pancakes, the item now back on the Brunch Menu every bit as good as memory serves with lightly spiced Batter fluffy and moist beneath a mound of Cream Cheese Frosting.

Sharing all plates family-style, the carbohydrate-heavy first course taking its toll on lighter appetites despite several plates to follow, it was to wide eyes that servers next delivered HEXX’s Benny replacing English Muffins with cheesy Potatoes alongside a stacked Breakfast Croissant and Chilaquiles with a lot of spice and several still-crisp Tortilla Chips, plus an oversized order of the typically Dinner-only fried Broccolini.

Admittedly a lot of Food, the Parmesan Potatoes particularly dangerous when accounting for portion and likelihood of going back for seconds, it was after a brief respite with one guest already waving the white flag that four all-new Desserts were delivered, Pastry Chef Mirada proving a worthy successor to Carol Garcia with thick Pumpkin Brulee that eats like Pot de Crème with a caramelized top plus a boozy Shake served next creamy confetti Cheesecake and equally rich Marshmallow Semifreddo beneath crumbled Graham Crackers and Fudge made from HEXX’s bean-to-bar Chocolate.

Not quite finished yet, a tableside Tiramisu still in-process as the last drops of Amaretto trickled through Coffee Beans to Almond Cake below, it was by way of advanced order that Brunch finished with a custom White Cake filled with Strawberries and Cream, @cakegirl702 living up to her name in terms of both design and taste even though most were too full to enjoy it until later.

FIVE STARS: At this point a proper ‘tradition’ with no plans to divert course for many years to follow it is places like HEXX Kitchen + Bar that truly make Las Vegas stand out as a holiday travel destination, their service every bit as welcoming as any other day of the week and the menu full of crowd-pleasing favorites for almost any age, race and city/county of origin.

RECOMMENDED: Fruit Plate, Carrot Cake Pancakes, Crispy Broccolini, Chilaquiles, Pumpkin Brulee, S’mores Semifreddo.

AVOID: As sweet and fun as they seem those Potions pack a punch and are definitely not designed for lightweights.

TIP: Beginning 12/31/17 HEXX’s former retail space will be rebranded as Alexxa’s Bar featuring an all-new collection of Tapas, Desserts and Drinks.

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

www.hexxlasvegas.com

Posted in Breakfast, Coffee, Croissant, Croissants, Dessert, Food, Hexx, Hexx Kitchen + Bar, Ice Cream, Las Vegas, Macaron, Macaroon, Nevada, pancake, Pancakes, Pork, Tiramisu, Vacation Tagged 100% Maple Syrup, @cakegirl702, Aged Cheddar, Almond, Almond Cake, Almonds, Amaretto, Amaretto Pour-Over, Apple, Apples, Ari Stotland, Asadero, Avocado, Avocados, Bacardi Dragonberry, Bacon, Banana, Banana Nut Muffins, Bananas, Batter, Benedict, Benny, Birthday Cake, Black Forest Ham, Blackberries, Blackberry, Blood Orange, Blood Orange Puree, Blood Oranges, Blueberries, Blueberry, Breakfast Croissant, Brittle, Broccolini, Brown Sugar, Cake, Cake and Shake, Canadian Bacon. Asparagus, Caramel, Carlos Buscaglia, Carrot, Carrot Cake, Carrot Cake Pancakes, Carrots, Cheddar, Cheddar Cheese, Cheese, Chicken, Chilaquiles, Chiles, Chili, Chilis, Chip, Chips, Chocolate Ganache, Chocolate Milk Shake, Chocolate Milkshake, Chocolate Sauce, Chocolate Shake, Citrus, Citrus Reduction, Cocktail, Cocktails, Cocoa, Cocoa Tuile, Coconut, Coconut Whipped Cream, Coconuts, Coffee, Coffee Syrup, Confetti Cake, Cream, Cream Cheese, Cream Cheese Frosting, Cream Cheese Mousse, Creme Brulee, Crispy Broccolini, Crispy Parmesan Potatoes, Croissant, Croissants, Dark Chocolate, Dark Chocolate Sponge Cake, Dessert, Desserts, Dragon Fruit, Egg, Egg Yolk, Egg Yolks, Eggs, Eggs Benedict, endoedibles, Espresso, Espresso Crumbs, Executive Pastry Chef @cakegirl702, Food, Foodie, Fresh Fruit Plate, Frosting, Fruit, Fruit Plate, Fudge, Graham Cracker, Ham, Hexx, Hexx Benedict, Hexx Chocolate, Hexx Kitchen + Bar, Hexx Kitchen and Bar, Hollandaise, Honeydew, Kinky Pink, Kiwi, Kiwi Fruit, Kiwis, Las Vegas, Lemon, Licor 43, Licor 43 Chocolate Milkshake, LV, Macaron, Macaroon, Magick Dragon, Maple, Maple Syrup, Marshmallow, Marshmallows, Mascarpone, Mascarpone Cheese, Mascarpone Cream, Matt Piekarski, Melon, Melons, Meringue, Milk Shake, Milkshake, Miranda, Mousse, Muffin, Muffins, Nevada, NV, Onion, Onions, Over-Easy Eggs, Pancake, Pancakes, Papaya, Papayas, Paris Casino, Paris Hotel and Casino, Parmesan, Parmesan Cheese, Pastries, Pastry, Pecan, Pecans, Pepitas, Pig, Pineapple, Pineapples, Poached Eggs, Pork, Pour-Over, Pumpkin, Pumpkin Brulee, Pumpkin Custard, Pumpkin Seed, Pumpkin Seed Brittle, Pumpkin Seeds, Pumpkins, Roasted Salsa, S'mores, Salsa, Scalloped Potatoes, Semifreddo, Shortcake, Sin City, Skyy passion Fruit, Sour Cream, Spiced Batter, Sponge Cake, Sticky Bun. Brioche, Strawberries, Strawberry, Strawberry Shortcake, Strawberry Shortcake Birthday Cake, Sugar, Syrup, S’mores Semifreddo, Tiramisu, Toasted Meringue, Toasted Pecans, Tomato, Tomatoes, Tortilla, Tortilla Chip, Tortilla Chips, Twisted Sticky Bun, Vanilla Cake, Vanilla Marshmallow Semifreddo, Vegas, Walnut, Walnuts, Whipped Cream, White Cake, White Chocolate, White Chocolate Glaze, Yolk

December 23, 2017
7:02 PM
by: Uhockey

Portofino Ristorante [8,] Las Vegas NV

Portofino Ristorante

Olive Oil Soaked Focaccia

Caprese Salad – Heirloom Tomatoes, Bufala Mozzarella, Basil

Meatballs –Goat Cheese, San Marzano Tomatoes

Crab Cake Arancini – Lemon Saffron Risotto, Pesto Aioli, Fresno Pickles

Grilled Octopus – Calabrian Peperonata, Fingerling Crisps, Salsa Verde

Split Pea Tortellini – Iberico Pork, Vegetables, Smoked Chicken Broth

Ripatelli – Housemade Italian Sausage and Peppers, Broccolini, Pesto Essence

Gnocchi – Arugula, Forest Mushrooms, Black Truffle

Burrata Agnolotti – Lobster, Chanterelle Mushroom, Roasted Corn Butter

Chicken Foie-Fredo – Hand-cut Fettucine, Herb Roasted Chicken, Chicken Cracklins’, Foie Gras Alfredo

Veal Osso Bucco – Saffron Risotto, Bone Marrow, Gremolata

Dayboat Scallops – Grilled Corn, Pancetta, Roasted Peppers, Crimini Mushrooms, Potato Puree

Aragosta Milanese – Breaded Lobster Tail, Rapini, “Mother Butter”

Nutella Crème Brulee – Shortbread, Crystalized Sugar

Traditional Tiramisu – Cognac Crème, Lady Fingers

Chocolate Cake – Fudge, Vanilla Ice Cream

Gelato – Strawberry Cheesecake, Double Chocolate, Vanilla Milkshake

Set to shutter at the end of 2017, a situation created by the combination of a lousy location and MGM’s abysmal Public Relations department, it was alongside two visitors that a final visit was paid to Portofino Ristorante, Chef Michael LaPlaca and General Manager Chris Zadie only intermittently present at this time as they prepare to open Osteria Costa in the first quarter of 2018.

Another well-known favorite and frequent dining destination with guests, a seventh dinner in April with family seeing Chef LaPlaca’s name unfortunately dropped from the marquee despite his single-handed revitalization of the cuisine beginning at the end of 2013, it was just minutes before 7:00pm that a comfortable table was occupied on the former Onda lower-floor, familiar servers presenting menus and beverages including Iced Tea and Cocktails.

Largely an unchanged menu from eight months prior, the impending closure creating little impetus for innovation when several signatures were already in place and ready to please, it was in four-course format that Dinner was served over the course of two-hours, the spicy charred Octopus, filler-free Crab Cake and Caprese Salad just as good as in the past while Meatballs were served individually instead of family-style as they have been in the past.

Surrounded by lines of cursive as a soundtrack of Italian classics played overhead, The Mirage never having even bothered to update the décor as Chef LaPlaca’s Food and Mr. Zadie’s front of house gathered accolades, it was with fresh Focaccia served that five bowls of Pasta were presented, the plating not quite as precise as in the past though flavors and textures were still excellent ranging from Michael’s signature Ripatelli to the Burrata Agnolotti and an all-new Gnocchi preparation featuring feather-light Arugula Dumplings anchored by Mushrooms and Black Truffles.

Taking it easy on Secondi, others present at the table still feeling the effects of Brunch and hearty portions of Pasta, it was with a tasting-size portion of three Scallops on the side that Portofino’s Osso Bucco and “secret menu” Lobster Milanese arrived, the fork-tender Shank hopefully not making its final appearance as Osteria Costa has been suggested to embrace a lighter Mediterranean style while there’s little doubt the fried Crustacean will be made available just as it has been since the days of Kokomo’s.

Rounding out the evening with four familiar Desserts, The Mirage once again handicapping Portofino for years by never hiring a Pastry Chef and thus 86ing items such as Cassata Cake as well as Cookie Souffles, it was with reminiscent fondness that Nutella Brulee, Chocolate Cake and Gelato were enjoyed one last time while hoping LaPlaca and Zadie’s next project is given the sort of backing it deserves, though bittersweet news was temporarily provided that most of Portofino’s familiar faces will be moving over while the outsourced Tiramisu will still be available at Peridot Sweets by Chef Tiffany Jones.

FOUR AND A HALF STARS: Yet another shutter in a year that saw many nationwide, the ever-changing hospitality industry magnified by a city where it has always been easier to blow something up and rebuild rather than make it work, Portofino will fondly be remembered as a special place to those who dined there and as long as Mr. Zadie and Chef LaPlaca are involved it seems safe to mark Osteria Costa as one of 2018’s most anticipated debuts.

RECOMMENDED: The Arancini, Agnolotti, Gnocchi, Foie-fredo, Osso Bucco and Lobster were always excellent.

AVOID: N/A.

TIP: Osteria Costa will reportedly take over the former Samba Brazilian Steakhouse in q1 2018.

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

https://www.mirage.com/en/restaurants/portofino.html

Posted in Bread Basket, Crab, Dessert, Foie, Foie Gras, Food, Gnocchi, Ice Cream, Italian, Las Vegas, Lobster, Nevada, Octopus, Pork, Portofino, Portofino by Chef Michael LaPlaca, Portofino Ristorante, Tasting Menu, Tiramisu, Truffle, Truffles Tagged Agnolotti, Aioli, Alfredo, Aragosta Milanese, Arancini, Arugula, Basil, Beef, Black Truffle, Black Truffles, Bone Marrow, Bread, Bread Basket, Breaded Lobster Tail, Broccolini, Broth, Bufala Mozzarella, Bufala Mozzarella Cheese, Burrata, Burrata Agnolotti, Butter, Cake, Calabrian Peperonata, Caprese Salad, Chanterelle, Chanterelle Mushroom, Chanterelles, Cheese, Chicken, Chicken Cracklins’, Chicken Foie-Fredo, Chicken Skin, Chicken Skins, Chocolate, Chocolate Cake, Chris Zadie, Cocoa, Cocoa Powder, Cognac, Cognac Crème, Cookie, Cookies, Corn, Cow, Crab, Crab Cake, Crab Cake Arancini, Crab Cakes, Cream, Cream Cheese, Creme Brulee, Crimini, Crimini Mushrooms, Crystalized Sugar, Dayboat Scallops, Dessert, Desserts, Double Chocolate, Double Chocolate Gelato, Duck Liver, endoedibles, Fettucine, Fingerling Crisps, Fingerling Potato, Fingerling Potatoes, Fingerlings, Focaccia, Focaccia Bread, Foie, Foie Gras, Foie Gras Alfredo, Food, Foodie, Forest Mushrooms, Fresno Pickles, Fudge, Gelato, Gelatos, Gnocchi, Goat Cheese, Gremolata, Grilled Corn, Grilled Octopus, Hand-cut Fettucine, Heirloom Tomatoes, Herb Roasted Chicken, Housemade Italian Sausage, Iberico, Iberico Pork, Ice Cream, Iced Tea, Italian, Italian Sausage, Kokomo's, Lady Fingers, Las Vegas, Lemon, Lemon Saffron Risotto, Lemons, Liver, Lobster, Lobster Milanese, LV, Meatball, Meatballs, Michael LaPlaca, Mozzarella, Mozzarella Cheese, Mushroom, Mushrooms, Nevada, Noodles, Nutella, Nutella Crème Brulee, NV, Octopus, Olive Oil, Onda, Osso Bucco, Pancetta, Pastries, Pastry, Pea, Peas, Peperonata, Pepper, Peppers, Peridot Sweets, Pesto, Pesto Aioli, Pesto Essence, Pickle, Pickles, Pig, Pork, Portofino, Portofino by Chef LaPlaca, Portofino by Chef Michael LaPlaca, Portofino Ristorante, Potato, Potato Puree, Potatoes, Rapini, Ripatelli, Risotto, Roasted Corn Butter, Roasted Peppers, Saffron, Saffron Risotto, Salad, Salsa Verde, San Marzano, San Marzano Tomatoes, Sausage, Scallop, Scallops, Shortbread, Sin City, Smoked Chicken Broth, Split Pea Tortellini, Split Peas, Strawberries, Strawberry, Strawberry Cheesecake, Strawberry Cheesecake Gelato, Sugar, Tea, The Mirage, Tiffany Jones, Tiramisu, Tomato, Tomatoes, Tortellini, Traditional Tiramisu, Truffle, Truffles, Vanilla, Vanilla Ice Cream, Vanilla Milkshake, Vanilla Milkshake Gelato, Veal, Veal Osso Bucco, Vegas, Vegetables, “Mother Butter”

December 23, 2017
11:22 AM
by: Uhockey

Bardot Brasserie [9,] Las Vegas NV

Bardot Brasserie

LAMill Coffee

2015 Gerard Bertrand Cuvee Thomas Jefferson Cremant de Limoux Brut Rose

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

Bardot Baguette and Country Loaf with Beurre d’echire A.O.C. and Sel Gris

Crab and Endive Salad – Capers, Shaved Parmesan, Breadcrumbs

Charcuterie Board – Prosciutto di Parma, French Dry Salame, Country Pate, Pork Rillettes, Grilled Country Bread, House Mustard

Foie Gras Parfait – Chilled Mousse of La Belle Foie Gras, Ruby Port Gelee, Grilled Country Bread, Cornichons

Steak Tartare – Prime Filet, Sauce Vert, Egg Yolk, Gaufrette Potato Chips

Chicken Cordon Bleu – Ham, Cheese, Frisee aux Lardons Salad

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

Escargot Bardot – Burgundy Snails, Puff Pastry, Toasted Hazelnuts, Chartreuse Garlic Butter

Filet Mignon & Eggs – USDA Prime Petite Filet, Two Fried Eggs, Hash Browns, Sauce Verte, Grilled Country Bread

Wild Mushroom Hearth-Baked Quiche – Simple Salad, Mustard Vinaigrette

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

Beef Wellington for Two – 14oz USDA Prime Filet, Prosciutto di Parma, Puff Pastry, Mushroom Duxelles, Foie Gras-Madeira Veloute

Foie Gras French Toast – Brioche, Vanilla Mascarpone, Almond Brittle, Seared Foie Gras, Orgeat Syrup

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

Chocolate Macaron – French Chocolate Cookie, Dark Chocolate Mousse

Espresso Crème Brulee – Fresh Beignets, Turbinado Croquant

Mille Feuille – Caramelized Puff Pastry, Vanilla Crème Patisserie

Baked Alaska – Banana Rum Ice Cream Cake, Roasted Pineapple and Toasted Meringue

Canele au Calvados – Diced Pears, Vanilla Cream

Taking advantage of two visitors and a pair of holiday weekends to revisit several of 2017’s best meals it was as a party of five that Brunch was enjoyed at Bardot Brasserie on the second floor of Aria, Chef Josh Smith agreeing to prepare a carte blanche feast of five courses including one item from the Dinner menu plus three new concepts being designed for debut during Bardot’s first ever Lunch in 2018.

At this point a well-known favorite and frequent dining destination with guests, four visits during the calendar year ranging from bites in the lounge to a Royal Bacchanalian Feast with Chef Calum Franklin of Holborn Dining Room in November, it was following greetings from familiar hostesses and managers that a seat was taken in front of the spacious Kitchen, an opening Champagne toast starting things off and subsequently followed by more for many while 4/5 additionally started the day with Mina’s ever noteworthy LAMill Coffee.

Still doing good business despite Las Vegas’ “slow season,” perhaps one-hundred patrons seated amidst a grand dining room where service and expediting times remain better than stateside or European Brasseries doing less volume, it was just as Coffee was presented that a basket of Pastries was delivered alongside Bardot’s city-best Baguette, the Canele and Kouign Amann each unparalleled in Las Vegas with the former crunchy and caramelized despite still-warm Custard that was just barely set.

Laid out over the course of over two hours inside a spacious booth as upbeat French pop played at an appropriate volume overhead, the scene lively and bustling without ever crossing the line towards frenetic, it was with thick smears of Echire Butter that hunks of crunchy Baguette were carefully consumed while being mindful of eighteen pending plates, the first round consisting of Imported as well as house-made Charcuterie plus Bardot’s reference-standard Foie Gras Parfait, the chopped-to-order Tartare rich and nicely spiced with a satiny texture fortified by golden Egg Yolk.

Additionally offered a work-in-progress Crab and Endive Salad with course one, the elegant and labor-intensive layout creating individually edible leaves with a pleasant balance of tangy Dressing plus sweet Crab, it was with this dish still being enjoyed that share plates were reset, course two offering up Chef Smith’s Hunter’s Waffle topped in Duck and smooth Sauce Maltaise while five of Bardot’s Snails in Puff Pastry trailed alongside an upcoming Chicken Cordon Bleu dish that Josh admits needs a bit of work in terms of plating, though the texture and flavor are nothing short of what fans might expect.

Allowing a bit of respite before moving on, nothing but a few leaves of Frisee remaining thus far, it was with Laguiole knives in-hand that another came embedded upright in Bardot’s Breakfast Sandwich, the upscale McMuffin going so far as to bake English Muffins on-site before stacking them high with fluffy Eggs, Housemade Sausage and melted Cheese while the Filet Mignon was fairly basic in terms of presentation, but better than most thanks to the ingredients.

Additionally offering a new Quiche as part of the meal’s final savory course, a dense conglomeration of roasted Mushrooms suspended in springy Custard atop an all-Butter Crust that cuts clean, Chef Smith’s Pastry work was once again put in the spotlight by way of the traditionally dinner-only Beef Wellington “for two,” the five portions plenty at this point and the execution potentially even better than prior with distinctly different textures and virtually no blending among the layers.

Presenting the next course as “Pre-Dessert” with a chuckle, Bardot’s Nutella Sticky Bun joined by a dish Chef Smith claims yours truly “put on the menu” in the form of a block of Angel Food soft French Toast topped with seared Duck Liver, Mascarpone and Almond Brittle, it was with one final cup of Coffee that “real Dessert” was brought forth – the Macaron, Crème Brulee and Mille Feullie all as good as memory suggested while the tableside Baked Alaska proved better textured than the larger version served at the Bacchanalian Feast with booziness more restrained…though perhaps that was only in comparison to three Canele split and soaked in Calvados.

FIVE STARS: Visited a mere twelve hours after dinner at Jean Georges Steakhouse, these two Restaurants along with Herringbone creating the highest density of outstanding dining perhaps anywhere in America, this visit to Bardot Brasserie once again solidified beliefs that no one else is doing mid-priced French this well anywhere stateside and if someone is able to convince me of better in the World I’ll plan a 2018 vacation around it.

RECOMMENDED: Canele, Crab and Endive Salad, Country Pate, Pork Rillettes, Foie Gras Parfait, Hunter’s Waffle, Wild Mushroom Hearth-Baked Quiche, Bardot Breakfast Sandwich, Beef Wellington, Foie Gras French Toast, Nutella Sticky Bun, Mille Feuille, Baked Alaska, Canele au Calvados.

AVOID: The Filet Mignon & Eggs is fine, but you can get that anywhere. Live a little!

TIP: Weekday Lunch is coming soon. Crab & Endive Salad, Chicken Cordon Bleu and Canele au Calvados potentially debuting then.

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

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

Posted in Bardot, Bardot Brasserie, Bread Basket, Breakfast, Coffee, Crab, Dessert, Foie, Foie Gras, Food, French Toast, Ice Cream, LA Mill, Las Vegas, Macaron, Macaroon, Nevada, Pork, Tasting Menu, Waffle, Waffles Tagged 2015 Gerard Bertrand Cuvee Thomas Jefferson Cremant de Limoux Brut Rose, Almond, Almond Brittle, Almonds, Aria, Aria Resort & Casino, Aria Resort and Casino, Bacon, Baguette, Baked Alaska, Banana, Banana Rum Ice Cream Cake, Bananas, Bardot, Bardot Baguette, Bardot Brasserie, Bardot Breakfast Sandwich, Bardot French Toast, Beef, Beef Tartare, Beef Wellington, Beef Wellington for Two, Beignet, Beignets, Beurre d’echire A.O.C., Bread, Breadcrumb, Breadcrumbs, Brioche, Brown Sugar, Burgundy Snails, Butter, Cake, Calvados, Candied Hazelnuts, Canele, Canele au Calvados, Canele de Bordeaux, Caper, Capers, Caramelized Puff Pastry, Champagne, charcuterie, Charcuterie Board, Chartreuse, Chartreuse-Garlic Butter, Cheese, Chicken, Chicken Cordon Bleu, Chilled Mousse of La Belle Foie Gras, Chips, Chocolate, Chocolate Cookie, Chocolate Cookies, Chocolate Ganache, Chocolate Macaron, Chocolate Mousse, Coffee, Cookie, Cookies, Cornichon, Cornichons, Country Bread, Country Loaf, Country Pate, Cow, Crab, Crab and Endive Salad, Cream, Creme Brulee, Creme Patisserie, Croquant, Dark Chocolate, Dark Chocolate Mousse, Dessert, Desserts, Diced Pears, Donut, Donuts, Doughnut, Doughnuts, Dressing, Duck, Duck Confit, Duck Liver, Duxelle, Duxelles, Echire, Echire Butter, Egg, Egg Yolk, Eggs, Endive, Endives, endoedibles, English Muffin, Escargot, Escargot Bardot, Espresso, Espresso Crème Brulee, Filet Mignon, Filet Mignon & Eggs, Foie, Foie Gras, Foie Gras French Toast, Foie Gras Mousse, Foie Gras Parfait, Foie Gras-Madeira Veloute, Foie Mousse, Fondue, Food, Foodie, French Chocolate Cookie, French Dry Salame, French Toast, Fresh Beignets, Fried Chicken, Fried Eggs, Frisee, Frisee aux Lardons, Frisee aux Lardons Salad, Ganache, Garlic, Garlic Butter, Gaufrette Potato Chips, Gelee, Glazed Duck Confit, Grilled Country Bread, Ham, Hash Browns, Hazelnut, Hazelnuts, Hearth-baked Quiche, House Mustard, Hunter's Waffle, Ice Cream, Ice Cream Cake, Josh Snith, King Crab, Kouign Amann, La Belle, La Belle Foie Gras, La Boulangerie, LA Mill Coffee, Lardons, Las Vegas, Liver, LV, Macaron, Madeira, Madeira Wine, Maple, Maple Sage Sausage, Mascarpone, Mascarpone Cheese, Meringue, Michael Mina, Mille Feuille, Mimolette, Mimolette Cheese, Mimolette Fondue, Mousse, Mushroom, Mushroom Duxelles, Mushrooms, mustard, Mustard Vinaigrette, Nevada, Nutella, Nutella Sticky Bun, NV, Omelette, Orgeat, Orgeat Syrup, Pain au Chocolat, Parmesan Cheese, Pastries, Pastry, Pate, Pear, Pears, Pickle, Pickles, Pig, Pineapple, Pineapples, Poached Eggs, Pork, Pork Rillettes, Port, Port Wine, Potato, Potato Chip, Potato Chips, Potatoes, Prime Filet, Prosciutto, Prosciutto di Parma, Puff Pastry, Quiche, Raisin, Raisin Snail, Raisins, Rillette, Rillettes, Roasted Pineapple, Rose, Rose Champagne, Ruby Port Gelee, Rum, Sage, Salad, Salame, Salami, Salt, Sandwich, Sauce, Sauce Maltaise, Sauce Vert, Sauce Verte, Sausage, Seared Foie Gras, Sel Gris, Shaved Parmesan, Simple Salad, Sin City, Snail, Snails, Steak, Steak Tartare, Sticky Bun, Sugar, Syrup, Tartare, Tasting Menu, Toast, Toasted Hazelnuts, Toasted Meringue, Turbinado Croquant, Turbinado Sugar, USDA Prime Filet, USDA Prime Petite Filet, Vanilla, Vanilla Brioche, Vanilla Cream, Vanilla Creme Patisserie, Vanilla Mascarpone, Vegas, Vinaigrette, Waffle, Waffles, Wild Mushroom, Wild Mushroom Hearth-Baked Quiche, Wild Mushrooms, Yolk

December 22, 2017
7:00 PM
by: Uhockey

Jean Georges Steakhouse [8,] Las Vegas NV

Jean Georges Steakhouse

Welcoming Champagne

Iced Tea

Brioche Bread with Herb Butter

Caramelized Foie Gras – Toasted Brioche, Chanterelles, Fig-Port Reduction / Foie Gras Brulee – Fig Jam, Fresh Figs

Grilled Octopus – Crispy Potatoes, Smoked Paprika Sauce

Bone Marrow – Toast, Parsley Salad

Tomato Salad – Hearts of Palm, Coconut, Avocado, Coconut Vinaigrette

Beet & Frisee – Smoked Apple, Pear, Mustard Vinaigrette

Caesar Salad – Parmesan Snow, Lemon, Thai Chili

Butter Basted Tristan Rock Lobster – Drawn Butter, Lemon

Seared Diver Scallops – Manhattan Clam Chowder

Crunchy Organic Chicken – Spinach and Buttery Hot Sauce

Venison Chop – Sunchokes, Pomegranate, Bacon Braised Pears, Au Jus

Mishima Ranch Smoked Wagyu Brisket – Black Pepper Lacquer, Soy and Fermented Bean Sauce

Rangers Valley Tajima Wagyu Rib Cap – Braised Cabbage, Chestnut Puree

Trumpet Mushrooms – Garlic, Jalapeno, Lemon

Crunchy Potatoes – Chili, Yogurt, Herbs

Lobster Whipped Potatoes

Brussels Sprouts – Pear, Chervil, Bacon, Golden Raisin Vinaigrette

Warm Valrhona Chocolate Cake – Vanilla Ice Cream

New York-style Cheesecake – Sour Cherry Sorbet

Market Apple Pie – Maple Pecan Ice Cream

24k JG Gold Brick – Hazelnut, Chocolate, Passion Fruit-Mango Gelee

Taking advantage of two visitors and a pair of holiday weekends to revisit several of 2017’s best meals it was as a party of four that dinner was enjoyed at Jean Georges Steakhouse at Aria, Executive Sous Chef Robert borrowing the reins from Chef Griffin who was enjoying well-deserved time with family and serving a true feast on a particularly slow Friday night.

At this point a well-known favorite and frequent dining destination with guests, 2017’s refresh of décor and soundtrack plus the addition of tableside preparations elevating Jean George to a level above the likes of even Carnevino or Bazaar Meat, it was following greetings from familiar hostesses and managers that a seat was taken in front of the luminous wall of wine, an opening Champagne toast starting things off and subsequently followed by Iced Tea for some plus Wine for others.

Omitting the typical Amuse to instead focus on shock and awe from the start, one loaf of Bread proving irresistible but a second smartly set aside in favor of five courses to follow, it was alongside two full-sized boards of Jean Georges’ Bone Marrow that grilled Octopus was served as the Spanish might atop Potatoes and Paprika, though even though both were impressive they simply could not outclass a pair of Duck Liver preparations, the seasonal seared version expectedly good based on prior experience but the current Tasting Menu’s Terrine a real surprise that channels Vongerichten’s New York flagship in a thicker cut atop Brioche with Fig condiments.

Lightening things up a little before delving into meatier plates, a trio of Salads finding Tomatoes and Hearts of Palm as good as ever while Beets with Frisee and a spicy Caesar were both lightly dressed and refreshing, it was with two of each nearly finished that plates were cleared and reset for Seafood and can’t-miss Tempura Chicken, the Divers Scallops caramelized on the outside and still translucent at the center while two 12oz Tristan Rock Lobster Tails were simple and divine with a splash of Lemon plus melted Butter.

At this point already well-fed, a table to the left looking on with intrigue as a large wooden cart was wheeled over, it was prior to 14-hour smoked Brisket being carved that a sizable board of domestic Venison Chops were presented atop grilled Jerusalem Artichokes and Pears braised with Bacon, the lean Meat’s natural flavor allowed to shine while the Wagyu Rib Cap featured a crust almost as thick as the Brisket’s bark, but more subtlety that went well with Chestnut Puree and a Red Cabbage Quenelle.

Slowly enjoying bites of Brisket, the smoke-ring deeply penetrating beneath a rim of fat that will make most question the difference between “lean” and “fatty” anywhere else in the future, it was as if Robert could not help but go all-in with sides at this point, two-each of Brussels Sprouts and Mushrooms again showing off the quality of Jean Georges Produce while Griffin’s outstanding pressure-cooker fried Spuds saw some competition in the starch category from Robuchon-smooth Pommes Puree with more Lobster.

Rounding out the evening with Dessert, a classic New York Cheesecake marking its return, it seems fair to say that no one was too disappointed when the Salted Caramel Sundae was left off a four-foot board laid diagonally across the table, for as good as that Sundae is there was really only one person left taking more than a bite of the four other options and his attention was pretty much focused on the Apple Pie which only seems to get better each visit.

FIVE STARS: The best Steakhouse in a city where Beef reigns supreme only continues to get better, a combination of ingredient quality and innovation at this point completely unmatched by anyone else in town and the frequent menu changes plus daily specials creating plenty of reason for frequent return visits.

RECOMMENDED: Caramelized Foie Gras, Foie Gras Brulee, Bone Marrow, Tomato Salad, Crunchy Organic Chicken, Venison Chop, Mishima Ranch Smoked Wagyu Brisket, Crunch Potatoes, Lobster Whipped Potatoes, Market Apple Pie.

AVOID: N/A.

TIP: New Years Eve reservations are currently available and feature last year’s outstanding Jordan Almond Duck Breast.

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

www.aria.com/en/restaurants/jean-georges-steakhouse.html

Posted in Bread Basket, Dessert, Foie, Foie Gras, Food, Ice Cream, Jean Georges, Jean Georges Steakhouse, Las Vegas, Lobster, Nevada, Octopus, Pork, Tasting Kitchen Tagged 100% Maple Syrup, 24k JG Gold Brick, Apple, Apple Pie, Apples, Aria, Aria Resort & Casino, Aria Resort and Casino, Au Jus, Avocado, Avocados, Bacon, Bacon Braised Pears, Bark, Bean, Beans, Beef, Beet, Beet & Frisee, Beets, Black Pepper, Black Pepper Lacquer, Bone, Bone Marrow, Braised Cabbage, Brioche, Brioche Bread, Brisket, Brussels Sprouts, Butter Basted Tristan Rock Lobster, Buttery Hot Sauce, Cabbage, Caesar, Caesar Salad, Cake, Cakes, Caramelized Foie Gras, Champagne, Chanterelle, Chanterelle Mushroom, Chanterelles, Cheese, Cheesecake, Cherries, Cherry, Chervil, Chestnut, Chestnut Puree, Chestnuts, Chicken, Chicken Breast, Chiles, Chilis, Chocolate, Chocolate Cake, Clam, Clam Chowder, Clams, Coconut, Coconut Vinaigrette, Coconuts, Cow, Cream Cheese, Crispy Potatoes, Crunchy Organic Chicken, Crunchy Potato, Crunchy Potatoes, Crust, Dark Chocolate, Deer, Deers, Dill, Diver Scallop, Diver Scallops, Fermented Bean Sauce, Fig, Fig Jam, Fig-Port Reduction, Figs, Foie, Foie Gras, Foie Gras Brulee, Fresh Figs, Fried Chicken, Frisee, Garlic, Gold, Gold Bar, Gold Brick, Golden Raisin, Golden Raisin Vinaigrette, Golden Raisins, Grilled Octopus, Hazelnut, Hazelnuts, Hearts of Palm, Herb, Herb Butter, Herbs, Hot Sauce, Ice Cream, Iced Tea, Jalapeno, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Jean Georges, Jean Georges Steakhouse, Jean Georges Vongerichten, Jerusalem Artichoke, Jerusalem Artichokes, Lemon, Lemons, Lettuce, Lobster, Lobster Whipped Potatoes, Lobsters, Mango, Mangoes, Manhattan Clam Chowder, Maple, Maple Pecan Ice Cream, Maple Syrup, Market Apple Pie, Marrow, Mishima Ranch, Mishima Ranch Smoked Wagyu Brisket, Mushroom, Mushrooms, mustard, Mustard Vinaigrette, New York-style Cheesecake, Octopus, Paprika, Parmesan, Parmesan Cheese, Parmesan Snow, Parsley Salad, Passion Fruit, Passion Fruit-Mango Gelee, Passionfruit, Pear, Pears, Pecan, Pecans, Pig. Pork, Pomegranate, Pommes Puree, Port, Port Wine, Potato, Potatoes, Raisin, Raisins, Rangers Valley, Rangers Valley Tajima Wagyu Rib Cap, Red Cabbage, Rock Lobster, Salad, Scallop, Scallops, Sean Griffin, Seared Diver Scallops, Smoked Apple, Smoked Paprika Sauce, Sorbet, Sour Cherries, Sour Cherry, Sour Cherry Sorbet, Soy, Spanish Paprika, Spinach, sprouts, Steak, Sunchoke, Sunchokes, Tajima, Tajima Wagyu, Tasting Menu, Tea, Thai Chili, Toast, Toasted Brioche, Tomato, Tomato Salad, Tomatoes, Tristan Lobster, Tristan Rock LobsterDrawn Butter, Trumpet Mushroom, Trumpet Mushrooms, Valrhona, Valrhona Chocolate, Vanilla, Vanilla Ice Cream, Venison, Venison Chop, Vinaigrette, Wagyu, Wagyu Brisket, Warm Valrhona Chocolate Cake, Yogurt

December 22, 2017
11:41 AM
by: Uhockey

Kitchen Table Squared [2,] Las Vegas NV

Kitchen Table Squared

Baked Alaska Latte

Cookie Monster Milkshake – Vanilla Soft Serve, Chocolate Sauce, Whipped Cream, Hershey’s Chocolate, Housemade Chocolate Chip Cookie

Candied Orange Brioche French Toast – White Chocolate Sauce, Powdered Sugar, Whipped Cream, Candied Orange Peel

Duck Hash – Two Poached Eggs, Duck Pastrami, Sweet Potatoes, Caramelized Onions, Buttermilk Biscuit

Tiramisu in a Jar

Skillet Apple Pie

Carrot Cake

Officially opened on 12/18/17 for Breakfast and Lunch, Dinner service set to launch the day after Christmas, it was just five days after Friends & Family that a seat was taken at Kitchen Table Squared at The Gramercy, Chef Javier Chavez out greeting guests on arrival but soon returning to a kitchen where his presence thus far appears crucial as wait times for even simple plates extend past half an hour.

Intended as a three-meal expansion of the Henderson breakfast and brunch flagship, approximately 90% of the current daytime menu identical but the Restaurant not yet “doing” Waffles per the server, it was as mid-volume pop-tunes played overhead that the decision was made to begin with a Baked Alaska Latte, the bruleed cloud of Meringue on top drizzled with Fruit Syrup and visually quite impressive while the blend of Coffee and Cream was smooth and silky, though only luke-warm as presented.

Classy enough to serve as a good Date-spot at night and comfortable in the daylight, the varied textures and polished woods creating a feel akin to Kitchen Table number one despite Squared’s significantly larger footprint, it was as the Latte was delivered that an order was placed for two of the menu’s new plates, the aforementioned Waffle replaced by French Toast at the recommendation of a pleasant young female server who did an excellent job touching tables and apologizing for delays to multiple patrons.

Perhaps 1/6 full at noon, the crowd a mix of young families and retirees with no obvious business sector presence yet, it was clearly in an attempt to pacify lengthy waits that items such as Muffins and Shakes were offered from the Barista station approximately twenty minutes after the order was placed, a “Cookie Monster” Milkshake featuring housemade Chocolate Chip Cookie both on-top and mixed with Soft Serve once again showing great flavor and smooth texture without being too over-the-top.

Spending some of the delay exploring, the Private Dining Room and back-right alcove pleasantly secluded while the area immediately ahead of the doors offers a much better vantage for people watching, it was finally forty-five minutes after sitting down that the all-new Candied Orange French Toast arrived, the Whipped Cream melted and soaking into subtly Citrus Brioche that certainly needs no Syrup.

Quickly following sweet with savory, a careless male that Javier had scolded earlier for delivering plates to the wrong table plopping down a board and sending the Biscuit skittering, it was after he bare-handed it back onto the plate that two poached Eggs were popped amidst an excellent Duck Hash, the ‘Pastrami’ bold and rich while the crispy Sweet Potatoes blended nicely with sautéed Onions.

Bringing over a former Andiron Pastry Chef for Desserts, the Monkey Bread and several Muffins from Henderson now made across town, it was with three new items that lunch came to a finish, the Tiramisu in a jar fairly forgettable as the Ladyfingers were dry while the Apple Pie could have used a bit more time in the oven to warm it at the center, though the Carrot Cake was pretty much perfect with tangy Cream Cheese frosting and a complex spice profile.

THREE STARS: At this point still not up to speed, the lengthy delay in opening now appearing to be compromised by a last-minute sprint to the finish without accounting for staff training or expediting for a much larger space, Kitchen Table Squared nonetheless shows potential to be quite good, though for now fans may want to stick with the original, particularly if time is a concern.

RECOMMENDED: Duck Hash, Carrot Cake.

AVOID: Tiramisu in a Jar, and Waffles I guess…

TIP: Officially located at 9205 West Russell Road and soon to be open 8am until 9pm plus an extra hour on Friday and Saturday.

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

www.kitchentablesquared.com

Posted in Breakfast, Coffee, Dessert, Food, French Toast, Ice Cream, Kitchen Table Squared, Las Vegas, Nevada, Tiramisu Tagged Apple, Apple Pie, Apples, Baked Alaska, Baked Alaska Latte, Biscuit, Biscuits, Brioche, Brioche French Toast, Buttermilk, Buttermilk Biscuit, Buttermilk Biscuits, Cake, Candied Orange Brioche French Toast, Candied Orange Peel, Caramelized Onions, Carrot, Carrot Cake, Carrots, Cheese, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Sauce, Cinnamon, Citrus, Cocoa, Coffee, Cookie, Cookie Monster Milkshake, Cookies, Cream, Cream Cheese, Cream Cheese Frosting, Cream Cheese Icing, Dark Chocolate, Dessert, Desserts, Duck, Duck Hash, Duck Pastrami, Egg, Egg White, Egg Yolk, Eggs, endoedibles, Espresso, Food, Foodie, French Toast, Frosting, Ginger, Hershey's, Hershey’s Chocolate, Housemade Chocolate Chip Cookie, Ice Cream, Icing, Javier Chavez, Kitchen Table Squared, Lady Fingers, Ladyfingers, Las Vegas, Latte, LV, Mascarpone, Mascarpone Cheese, Milk, Milk Shake, Milkshake, Nevada, NV, Onion, Onions, Orange, Orange Peel, Oranges, Pastrami. Duck Pastrami, Pastries, Pastry, Pie, Powdered Sugar, Sin City, Skillet Apple Pie, Soft Serve, Soft Serve Ice Cream, Sugar, Sweet Potato, Sweet Potatoes, Tiramisu, Tiramisu in a Jar, Vanilla, Vanilla Ice Cream, Vanilla Soft Serve, Vegas, Whipped Cream, White Chocolate, White Chocolate Sauce, Yolk

December 22, 2017
6:58 AM
by: Uhockey

Rosallie [12,] Las Vegas NV

Rosallie Le French Café

Nutella Cookie

Almond Croissant

Nutella Croissant

Walnut Pie

Chocolate and Crème Brulee Buche de Noel

With Chef Pluvinet off spreading great French Pastry from coast-to-coast it was early Friday morning that a stop was made at Rosallie on South Rainbow, the space festively decorated and a pre-order ready for pickup consisting of three boxes, one of which was still warm.

Truly a Restaurant that changed local dining culture, the quality of Viennoiseries improving across the Valley ever since Rosallie opened up shop, it was immediately upon arrival to work that Coffee was made to accompany the treats, Breakfast logically beginning with an oven-fresh Almond Croissant that raised the bar from great to “as good as Lyon” with a crackling skin and soft interior stuffed with house-ground Almonds instead of Frangipane.

Reluctant to share the bounty, the Nutella Croissant slightly smaller but equally rich and perhaps even more dense thanks to the Chocolate-Hazelnut Spread, it was on top and between snappy Shortbread that more Nutella was enjoyed before moving on to a slice of Jonathan’s Walnut Pie, an item that also only seems to be getting better with just enough Sugar to balance out the Nuts atop a buttery Shell.

Rounding out the sampling with this year’s Yule Log, a variant of last Christmas’ Buttercream Roll that places Vanilla Custard at the center of a Dark Chocolate Sponge, it should go without saying that this one might require the work of more than one person as the Cocoa adds up quick and the delicate texture makes for a rather limited shelf-life, though over the course of 24-hours in the right setting one might be able to justify eating a whole one given the fact that it can only be ordered during the Christmas season.

FIVE STARS: Although some may say that Rosallie’s collection is a little *too* rustic, whatever that means in the Instagram era, there is really no denying that as far as French Pastry goes there is nowhere else in Sin City nearly as authentic, an early morning arrival this time reminiscing of mom n’ pop bakeries in a place like Chaudes-Aigues France…aside from the Strip Mall.

RECOMMENDED: Almond Croissant, Walnut Pie, Buche de Noel.

AVOID: NA

TIP: Buche de Noel can be pre-ordered now, though a limited number are available in-store daily for walk-ins.

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

Home

Posted in Breakfast, Croissant, Croissants, Dessert, Food, Las Vegas, Nevada, Rosallie, Rosallie 'Le French Cafe' Tagged Almond, Almond Croissant, Almonds, Buche de Noel, Cake, Cakes, Chocolate, Chocolate Cake, Christmas Cake, Cookie, Cookies, Creme, Creme Brulee, Croissant, Croissants, Custard, Dessert, Desserts, endoedibles, Food, Foodie, French, Jonathan Pluvinet, Las Vegas, LV, Nevada, Nutella, Nutella Cookie, Nutella Croissant, NV, Pastries, Pastry, Rosalle 'Le French Cafe', Rosallie, Rosallie Le French Cafe, Sin City, South Rainbow, Vanilla, Vanilla Cream, Vanilla Creme Brulee, Vanilla Custard, Vegas, Yule Log

December 16, 2017
7:08 PM
by: Uhockey

Kitchen Table Squared, Las Vegas NV

Kitchen Table Squared

Iced Tea

Mango Margarita

Blackberry Sage

Strawberry Basil

Chopped Salad – Iceberg, Kale, Roasted Squash, Craisins, Cheddar, Bacon, Oaxacan Cheese, Corn, Red Wine Vinaigrette

Beet Salad – Candied Red and Gold Beets, Roasted Chile Pistachios, Frisee, Fried Goat Cheese

French Bread Pizza – Sausage, Shaved Fennel, Charred Artichoke, San Marzano Tomatoes, Mozzarella

The Burger – Beef Blend, House Sauce, Pickles, Shredded Lettuce, Irish Cheddar, Jalapeno Bacon, Onions, Roasted Tomatoes, Toasted Sesame Brioche Bun served with French Fries

Linguini – Fresh Shrimp, Spicy Tomato Sauce, Fresh Basil

Monkey Bread – Cinnamon Sugar, Salty Caramel, Vanilla Soft Serve Ice Cream

Choc-a-holic Shake – Brownie, Ice Cream Sandwich, Chocolate Sauce

Hot Buns Shake – Cinnamon Buns, Salty Caramel, Whipped Cream, Cream Cheese Frosting

Strawberry Cheesecake Shake – Strawberry Puree, Housemade Cheesecake, Whipped Cream, Graham Cracker Crust

Acknowledging that Grand Openings, Play Dates, Soft Openings and Friends & Family are never the right time to assess a Restaurant beyond décor and aspirations it was along with two others that dinner was enjoyed at Javier Chavez’s Kitchen Table Squared at The Gramercy, the new project more than doubling his Henderson footprint in terms of size, scope and ambition.

Officially opened on 12/18/17 for Breakfast and Lunch, Dinner service set to launch the day after Christmas with some truly exciting options including a three pound boneless Cote de Bouef, it was for a set menu that guests were invited to help Javier and staff work out early kinks that largely included lengthy expediting times and servers not yet well-versed at touching tables, though the vibrant atmosphere and entertaining tablemates made the issues bearable.

Officially located at 9205 West Russell Road and soon to be open 8am until 9pm plus an extra hour on Friday and Saturday, those unfamiliar with Gramercy likely to be led to Kitchen Table Squared’s back door by GPS, it is immediately upon entering the front door that guests will note a Pastry case and barista station to the right with a proper bar back-left and the dining room spreading to both sides with comfortable seating, varied textures and even a sizable Private Dining Room that is almost as big as Kitchen Table number one.

Intended as a three-meal expansion of the Henderson brunch hot-spot, a cursory look at the menu showing many fan favorites plus intriguing new options such as Shakes, lunch Salads and share plates with even more to come at dinner it was with fresh Cocktails all around plus Iced Tea and Water that the evening kicked off lightly, Javier’s Chopped Salad ironically eaten less that 24-hours after a truly disastrous version elsewhere and improving on it in terms of ingredient quality as well a flavor while the ubiquitous Beet Salad challenged one from Carson Kitchen earlier that day in terms of visual appeal while trumping it in terms of flavor thanks to the sweet-spicy, creamy-crunchy juxtaposition of tastes and textures.

Rapidly served three more plates shortly after the Salads, a pair of promised Tapas completely forgotten by a server who reportedly did not make the final cut entering day one, suffice it to say that under more ideal circumstances the French Bread Pizza likely would have been more thoroughly cooked with a crispy Crust and melted Cheese, but moving on to better things “The Burger” featured a great grind and toasted Bun that held up well to several fresh toppings while the perfect al dente Pasta shined amidst snappy jumbo Shrimp and spicy Marinara fragrant with Peppers and Basil.

Rounding out the evening with Desserts, Kitchen Table’s signature skillet Monkey Bread resting in a pool of Salty Caramel and served with Vanilla Soft Serve, it was in transferring to the coffee Bar that three Milkshakes were presented, the housemade nature of each accoutrement save for mini-Hershey Bars creating excitement for an upcoming lunch as the Dark Chocolate Brownie, Cinnamon Rolls and wedge of Cheesecake were all great on their own and even better from their outlandish perch atop the Shake.

To say Kitchen Table Squared is an important opening for The Gramercy is an understatement, its success or failure not only likely to say a lot about The Gramercy as a ‘dining destination’ but also about the Southwest and Spring Valley’s culinary revitalization in general.

RECOMMENDED: Beet Salad, Linguini, Strawberry Cheesecake Milkshake.

AVOID: French Bread Pizza needed more time in the oven, thus making it difficult to judge.

TIP: They’re still serving Nobel Syrup at Breakfast and that alone is enough to tell me Javier and his team care a whole lot more about their ingredients and sourcing than the average West-Side Breakfast or Brunch joint…also, 5p-7p Happy Hour seven days a week.

www.kitchentablesquared.com

Posted in Dessert, Food, Ice Cream, Kitchen Table Squared, Las Vegas, Nevada, Pizza, Pork Tagged Artichoke, Artichokes, Bacon, Basil, Beef, Beet, Beet Salad, Beets, Blackberries, Blackberry, Blackberry Sage, Bread, Brioche, Brioche Bread, Brioche Bun, Brownie, Brownies, Bun, Burger, Candied Beets, Caramel, Charred Artichoke, Cheddar, Cheddar Cheese, Cheese, Cheeseburger, Cheesecake, Chili Pepper, Chili Peppers, Choc-a-holic Shake, Chocolate, Chocolate Sauce, Chopped Salad, Cinnamon, Cinnamon Buns, Cinnamon Sugar, Cocktail, Cocktails, Corn, Cow, Craisin, Craisins, Cranberries, Cranberry, Cream, Cream Cheese, Cream Cheese Frosting, Dark Chocolate, Dessert, Desserts, endoedibles, Fennel, Food, Foodie, Fosting, French Bread, French Bread Pizza, French Fries, Fresh Basil, Fried Goat Cheese, Fries, Frisee, gin, Goat Cheese, Gold Beets, Graham, Graham Cracker, Graham Cracker Crust, Graham Crackers, Hamburger, Hot Buns Shake, House Sauce, Ice Cream, Ice Cream Sandwich, Iceberg, Iceberg Lettuce, Iced Tea, Irish Cheddar, Irish Cheddar Cheese, Jalapeno, Jalapeno Bacon, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Javier Chavez, Kale, Kitchen Table, Kitchen Table Squared, Las Vegas, Lettuce, Linguini, LV, Mango, Mango Margarita, Mangos, Margarita, Milkshake, Monkey Bread, Mozzarella, Mozzarella Cheese, Nevada, NV, Oaxacan Cheese, Onion, Onions, Pasta, Pastries, Pastry, Pickle, Pickles, Pig, Pistachio, Pistachios, Pizza, Pork, Potato, Potatoes, Red Beets, Red Wine, Red Wine Vinaigrette, Roasted Chile Pistachios, Roasted Squash, Roasted Tomatoes, Sage, Salad, Salty Caramel, San Marzano, San Marzano Tomatoes, Sandwich, Sausage, Sesame, Sesame Seeds, Shake, Shaved Fennel, Shrimp, Sin City, Soft Serve, Soft Serve Ice Cream, Spicy Tomato Sauce, Squash, Strawberries, Strawberry, Strawberry Basil, Strawberry Cheesecake Shake, Strawberry Puree, Sugar, Tea, The Burger, The Gramercy, Toasted Sesame Brioche Bun, Tomato, Tomatoes, Vanilla, Vanilla Soft Serve Ice Cream, Vegas, Vinaigrette, Vodka, Whipped Cream, Wine

December 16, 2017
12:07 PM
by: Uhockey

Carson Kitchen [11,] Las Vegas NV

Carson Kitchen

Iced Tea

Mr. Big – St George Citrus Vodka, Liquor 43, Fresh Lemon & Cranberry, Spiced Pear Liqueur, Bitter Truth Celery, Peychaud’s Bitters

Black Mussels – ‘nduja, Shallot, White Wine

Tempura Green Beans – Pepper Jelly Cream Cheese

Green Goddess Caesar – Cream Cheese Crouton

Sunday Kind of Love – Whistling Andy Pink Peppercorn & Pear Gin, Fresh Lemon, Orange Liqueur, Pernod, Contratto Bianco

Young Beets – Pistachio, Mandarin Orange, Honey, Goat Cheese

Poached Pear & Bleu – Candied Walnut, Passion Fruit Vin

Red Snapper – Panang Curry, Rice Noodle

42 Bridges – Flor de Cana Aged Rum, Copa de Oro Coffee Liqueur, Contratto Apertif, Chocolate & Cardamom Bitters

Rainbow Cauliflower – Garlic, Lemon Juice

Caramel Creamed Corn – Truffled Popcorn

Veal Meatballs – Sherry Foie Gras Cream

Chicken Thighs – Pumpkin Puree, Sherry Jus

Secret Sunday Chicken – Spicy Pickle Aioli, Spicy Tots

Bourbon Fudge Brownie – Brown Butter Bacon Ice Cream

Glazed Donut Bread Pudding – Three Rum Caramel, Vanilla Crème Anglaise

Banoffee Pie – Bailey’s Whipped Cream, Chocolate Biscotti

Recently undergoing a change in the kitchen, Kerry Simon’s brother Scott returning to Las Vegas after years at Simon’s restaurant in the rebranding Hard Rock Chicago, it was with two others that seats were taken at Carson Kitchen on Saturday, the current late-Fall/Winter menu featuring seven new food items from Cory and team plus three new Cocktails from the mind of Matthew Harwell.

Decorating the expanded space festively, steel stools less comfortable than backed-chairs at the kitchen counter but creating substantially more room and thus shorter wait times during a rush, it was to an expectedly warm welcome that guests were greeted and led to a table in the center of the dining room, a familiar young man in vintage Guns n’ Roses apparel quickly filling Water as well as Iced Tea before starting the show.

Busier than most Restaurants during Sin City’s slow season, the original part of Carson Kitchen about 2/3 full at noon while the bar contained three additional patrons, it was from that area that tasting started off with a pink drink called Mr. Big that Matt claims he did not name, the Alcohol here taking a backseat to Citrus and Herbs which paired nicely to the bold spice profile of Mussels amidst spicy Calabrian Sausage in Wine plus day one staple Tempura Green Beans that remain a best seller thanks to light Batter plus the Red Pepper Cream Cheese made for dipping.

Rounding out the first course with a Green Goddess Caesar Salad, the accompanying ‘Crouton’ an interesting trio of bites while the rest was fairly predictable, it was as a reprise of last year’s Pair of Pears that Matthew presented “Sunday Kind of Love” featuring Whistling Andy Gin and White Wine used to poach Pears for a new Salad, the pairing obviously excellent though the Orange also lent well to a recently updated Young Beet dish with Honey and Goat Cheese while the overall freshness helped tame flaky Red Snapper in Curry broth with crispy Noodles.

Progressing at a good pace, four courses served in less than two hours as Credence Clear Water Revival and The Rolling Stones entertained overhead, it was in an attempt to lure Whiskey drinkers over to Rum that Matthew says he created 42 Bridges, the poignant bitterness slowly dissipating and revealing complexity but still too spirit-forward for most, though it did admittedly pair nicely with Carson Kitchen’s new Chicken Thighs atop sweet Pumpkin Puree as well as “Caramel Creamed Corn” that plays off the idea of caramelizing Kernels in the skillet before adding cream, the result far more subtle but just as delicious as the name makes it sound.

Plenty familiar with Rainbow Cauliflower and Cory’s Veal Meatballs in Sherry Foie Gras Cream, a Secret Sunday Chicken Sandwich added on for those who had never had the pleasure, it was deferring Coffee for once that lunch came to a close with three old pals, two of them ever present for good reason while the Banoffee Pie represents the first Dessert ever to make a return, though this time rumor suggests it may stick around.

FIVE STARS: In an industry of constantly changing faces on the line December 2017 represents a homecoming for Chef Scott Simon to the place his brother helped create, and with the larger space now offering shorter wait times during peak times the Winter Menu shows everything as good as ever in terms of Food and Drink.

RECOMMENDED: Sunday Kind of Love, Black Mussels, Tempura Green Beans, Poached Pear & Bleu, Red Snapper, Caramel Creamed Corn, Secret Sunday Chicken, Banoffee Pie, Bourbon Fudge Brownie.

AVOID: Lightweights need not cross 42 Bridges.

TIP: It was Cory who suggested Banoffee Pie *might* stick around, but I’ll just state it as fact until it becomes impossible to assume otherwise. : )

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

www.carsonkitchen.com

Posted in Bread Pudding, Carson Kitchen, Coffee, Dessert, Foie, Foie Gras, Food, Ice Cream, Las Vegas, Nevada, Pork, Tastine Menu, Truffle, Truffles Tagged 42 Bridges, Aioli, Bacon, Bailey's, Bailey's Irish Cream, Bailey’s Whipped Cream, Banana, Bananas, Banoffee, Banoffee Pie, Beef, Beet, Beets, biscotti, Bitter Truth Celery, Bitters, Black Mussels, Bleu Cheese, Blue Cheese, Bourbon, Bourbon Fudge Brownie, Bread, Bread Pudding, Brown Butter, Brown Butter Bacon Ice Cream, Brownie, Brownies, Bun, Butter, Caesar Salad, Calabrian Sausage, Candied Walnut, Caramel, Caramel Creamed Corn, Cardamom, Cardamom Bitters, Carson Kitchen, Cauliflower, Cheese, Chicken, Chicken Thighs, Chocolate, Chocolate Biscotti, Chocolate Bitters, Chocolate Fudge, Cocktail, Cocktails, Coffee, Contratto Apertif, Contratto Bianco, Cookie, Cookies, Copa de Oro Coffee Liqueur, Corn, Cory Harwell, Cow, Cranberries, Cranberry, Cream, Cream Cheese, Creamed Corn, Creme Anglaise, Crouton, Croutons, Curry, Dessert, Desserts, Donut, Donut Bread Pudding, Donuts, Doughnut, Doughnuts, endoedibles, Fish, Flor de Cana Aged Rum, Foie, Foie Gras, Food, Foodie, Fresh Lemon, Fried Chicken, Fudge, Garlic, gin, Glaze, Glazed Donut Bread Pudding, Goat Cheese, Golden Raisin, Golden Raisins, Green Bean, Green Beans, Green Goddess, Green Goddess Caesar – Cream Cheese Crouton, Honey, Ice Cream, Iced Tea, Jelly, Ketchup, Las Vegas, Lemon, Lemon Juice, Lemons, Lettuce, Liquor 43, LV, Mandarin Orange, Matt Harwell, Meatball, Meatballs, Mr. Big, Mussels, N'duja, Nevada, Noodle, Noodles, NV, Orange, Orange Liqueur, Oranges, Panang Curry, Passion Fruit, Passion Fruit Vin, Passionfruit, Pastries, Pastry, Pear, Pears, Pepper, Pepper Jelly, Pepper Jelly Cream Cheese, Peppercorn, Peppers, Pernod, Peychaud's, Peychaud's Bitters, Pickle, Pickles, Pie, Pig, Pistachio, Pistachios, Poached Pear & Bleu, Pork, Potato, Potatoes, Pumpkin, Pumpkin Puree, Pumpkins, Rainbow Cauliflower, Raisin, Raisins, Red Pepper, Red Peppers, Red Snapper, Rice, Rice Noodle, Rum, Salad, Sandwich, Sausage, Scott Simon, Secret Sunday Chicken, Shallot, Shallots, Sherry, Sherry Foie Gras Cream, Sherry Jus, Sin City, Snapper, Spiced Pear Liqueur, Spicy Pickle Aioli, Spicy Tots, St George Citrus Vodka, Sunday Kind of Love, Sweet Corn, Tasting Menu, Tater Tots, Tea, Tempura, Tempura Green Beans, Thigh, Thighs, Three Rum Caramel, Toast, Tomato, Tomatoes, Truffle, Truffle Oil, Truffled Popcorn, Truffles, Vanilla, Vanilla Crème Anglaise, Veal, Veal Meatballs, Vegas, Vodka, Walnut, Walnuts, Whipped Cream, Whistling Andy, Whistling Andy Gin, Whistling Andy Pink Peppercorn & Pear Gin, White Wine, Wine, Young Beets

December 16, 2017
8:23 AM
by: Uhockey

New York Bagel N Bakery, Las Vegas NV

New York Bagel N Bakery

Walnut Brownie

Black & White Cookie

Rainbow Cookie

Italian Wedding Cookie, Chocolate Rugelach, Granellati Man, Befanini, Golosoni Man, Trollini, Cream Cheese Cookies

Having only visited Montesano’s Italian Eateria once, but familiar with the family and their longstanding role in Las Vegas’ culinary scene from another facet of life, it was with a bit of sadness that news of the Restaurant’s closure was heard in Summer 2016, the final date of service on July 30th yet another blow to family-owned independent businesses in The Valley but the Montesano’s recent take-over of New York Bagel Bakery near University Medical Center thankfully a return to form after the 17-month hiatus.

Rebranding the space at 840 South Rancho Drive as New York Bagel N Bakery, signage yet to come with the marquee currently faintly emblematic of a previous ownership plus a Gyro shop prior, those entering the space located just down from Smith’s will quickly be greeted by familiar faces and decorations from the shop on South Eastern Avenue, owner Steve present and hard at work lining countertops with classic Italian Pastries.

Currently scaled back from their previous business as purveyors of Pizza and Pasta, the New York Bagels n’ Bakery concept taking over for previous owners and adding Montesano’s “Where Love has a Taste” hallmark in the form of housemade Cookies, Breads, Cakes, Brownies and more, it was as three women ordered loaded Bagel Sandwiches that chiller cases containing New York-style Cheesecake and Cream Cheese Spreads was perused, the eventual decision to order several $12.99 per pound Cookies accompanied by two larger items that were taken elsewhere to enjoy.

Still featuring the same seating arrangements as New York Bagel Bakery, Steve Montasano promising several improvements in décor and selection just as soon as the necessary items arrive, it was bearing in mind the homey prior confines that first bites were taken of an enormous Black & White Cookie, the city’s very best immediately announcing its return with a soft, Cake-like base and crackling Vanilla Frosting on one side with the other thickly slathered in creamy Dark Chocolate.

Impressed by the value, a mere three dollars for both the Black & White as well as a dense Fudge Brownie studded with Walnuts that fares far better than its counterpart at Bagel Café or Weiss thanks to Chocolate lacking the waxy linger of Paraffin, it was several hours later seven different styles of Cookies were tasted, the Italian Wedding as smooth and buttery as any experienced to date while the Chocolate Rugelach, person-shamed Granellati and Cream Cheese Drop also outclassed anything similar in Sin City.

Moving finally to a thick Rainbow wedge of cut into nine individual pieces, singles not yet available but charged the same as any other housemade Cookie, those with any knowledge or nostalgia for this treat certainly won’t mind having to order more than one to get a taste as Montesano’s one-ups the likes of Roma Deli by scratch-baking each layer, the Chocolate thin and crisp while Raspberry Jelly adds moisture between each thin layer of Almond Cake.

FOUR AND A HALF STARS: Making a welcome return to Las Vegas, now on the West Side of the Strip, Steve Montasano and family have scaled back operations while retaining the quality of their Cookies, Cakes and Pastries, this first look a good sign of things to look forward to in the coming weeks and months.

RECOMMENDED: Rainbow Cookies, Black & White Cookie, Italian Cookies, Cream Cheese Drops, Granellati.

AVOID: Judging the current décor as the Montesano family just received the keys last week.

TIP: Open 6a-4p weekdays and 7a-2p on weekends. Call (702) 258-7400 for special requests or large orders.

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

https://www.facebook.com/montesanos

Posted in Breakfast, Dessert, Food, Italian, Las Vegas, Montesano's, Montesano's Eateria, Nevada, New York Bagel & Bakery, New York Bagel + Bakery, New York Bagel and Bakery, New York Bagel n Bakery, New York Bagel n’ Bakery Tagged Almond, Almond Flour, Almond Paste, Almonds, Befanini, Befanini Cookie, Befanini Cookies, Black & White Cookie, Black and White Cookie, Brownie, Brownies, Butter, Butter Cookie, Butter Cookies, Buttercream, Buttercream Frosting, Chocolate, Chocolate Frosting, Chocolate Fudge, Chocolate Rugelach, Cookie, Cookies, Cream Cheese, Cream Cheese Cookie, Cream Cheese Cookies, Dark Chocolate, Dessert, Desserts, Food, Foodie, Frosting, Fudge, Golosoni Cookie, Golosoni Cookies, Golosoni Man, Granellati Cookie, Granellati Cookies, Granellati Man, Italian Wedding Cookie, Italian Wedding Cookies, Jam, Las Vegas, LV, Montesano's, Montesano's Eateriia, Montesano's Italian Eateria, Nevada, New York Bagel & Bakery, New York Bagel and Bakery, New York Bagel n’ Bakery, NV, Pastries, Pastry, Rainbow, Rainbow Cake, Rainbow Cookie, Rainbow Cookies, Raspberries, Raspberry, Raspberry Jam, Rugelach, Sin City, Sprinkles, Steve Montesano, Sugar, Trollini, Trollini Cookie, Trollini Cookies, Vanilla, Vanilla Frosting, Vegas, Walnut, Walnut Brownie, Walnuts

December 15, 2017
6:48 PM
by: Uhockey

Mingo Kitchen + Lounge, Las Vegas NV

Mingo Kitchen + Lounge

Iced Tea

Red Sangria

Mundo Chopped Salad – Bleu Cheese, Poblano Pepper, Tomato, Cucumber, Apple, Red Onion, Golden Raisins, Tortilla Chips, Queso, Vinaigrette

Crispy Calamari – Cilantro Serrano Sauce, Sweet Chipotle Sauce

Pollo Rostisado – Roasted Chicken, Tamarind Chile Glaze, Sweet Corn Tamale

Filet Mignon Chile Relleno – Black Beans, Rice, Mushrooms, Potatoes, Roasted Tomato Sauce, Crema

Mini Cheesecake Trio – Caramel Apple, White Chocolate Raspberry, Chocolate Swirl

Pecan Bars – Vanilla Ice Cream

Churros – Vanilla Ice Cream

While the ability to travel and dine at several of the World’s greatest Restaurants is undoubtedly a privilege to be grateful for it also comes at a cost, the financial aspect obvious to most but the risk of becoming ‘jaded’ also something to be taken into consideration; an elevated sense of what is possible often setting a bar too high for more casual circumstances, though in the case of Mingo Kitchen + Lounge it seems as if the average local Diner or even Denny’s may have higher standards for what they serve.

Currently located at 1017 South 1st Street in the Arts Distict, the former Mundo inside World Market Center shuttering in December 2015 and becoming Mingo shortly thereafter, it was on a baffling recommendation of “the food was pretty good when I was there” from one member of the team that the office Christmas Party was booked for Dinner on Friday, a 7:00pm arrival finding vagrants in the parking lot and a bar nearby jumping, the “closed for Private Event” sign on Mingo’s door apparently not enough to dissuade rough n’ tumble looking regulars who more than once attempted to enter.

Originally toqued by Chef Robert Solano, much of his Latin-inspired menu ported over from World Market as “Mundo Classics” to join a list of “Mingo Faves” and “Sharables” with clever names, everything from Mac n’ Cheese Hotdogs and #IMABIGDILL Frickles joining items as pricey as the $28 Boneless Ribeye, it was with a prix fixe offered by way of check-boxes that guests were greeted at their seats, the “decadent & sexy lounge” likely only fitting such a description for those fresh from the Strip Club as tacky glass raindrops blended with mixed lighting, worn leather banquets and the overwhelming smell of Clorox.

One-upping the description of their décor with “an inventive & risqué menu,” the inane hashtag descriptions apparently intended to be provocative, it was with drink tickets distributed that guests were left to decide between Beer, cheap Wine or “Well Cocktails” described as “a shot with some mix,” the decision to try Sangria finding Fruit and Wine largely inoffensive, as too was Iced Tea that was refilled appropriately.

Originally told that Appetizers were a choice by servers, this fact unapparent on the paper menu and actually untrue as the kitchen sent out individual Salads plus a sparse plate of Calamari to be shared at each table, suffice it to say that dinner got off to an inauspicious start when the jumble of Fruits and Vegetables arrived sloppy wet and best eaten with a spoon while the rings of Squid were largely overcooked and only rescued by bottled Sauces in plastic cups that were the furthest thing from risqué, sexy or inventive.

Next offering one of four entrees, the person who recommended the place actually returning hers to the kitchen because it was too spicy, anyone seeking ‘sexy’ vibes or good Mexican food would be well advised to stay at Sapphires and dine at El Dorado or give up the glitz and drive over to Charleston Road for better as the Chicken was nicely roasted but far too sweet while the Filet Mignon Chile Relleno was fair to middling at best, though the Corn Tamale clearly made from a mix instead of actual Masa was a nostalgic throwback to Chi-Chi’s Corn Pudding from a Midwestern childhood.

Exchanging White Elephant gifts and playing Trivia throughout the course of two hours, the people present helping to alleviate much of the regret for ever stepping through Mingo’s doors, it was with samples of all three Desserts that dinner lurched across the finish-line, the Churros easily the most edible option though everyone agreed they were too hard while the Pecan Bars as well as the “Cheesecake Bites” were confirmed via the internet to be straight out of Costco.

ONE STAR: An unmitigated disaster in terms of food and décor, the fact that Mingo’s website actually brags of both almost as tone-deaf as Mario Batali’s recent apology with a recipe, the only thing good about this night out was the people involved plus the knowledge that a Corn Pudding like Chi-Chi’s still exists in the form of a packaged mix sold at Vons.

RECOMMENDED: Corn Tamale.

AVOID: Mingo Kitchen + Lounge.

TIP: I promised to be nice. This is as good as I could do. Obviously my opinions are not representative of the group.

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

www.eatmixmingo.com

Posted in Dessert, Food, Ice Cream, Las Vegas, Mingo, Mingo Kitchen, Mingo Kitchen + Lounge, Mingo Mundo, Mundo, Nevada Tagged Apple, Apples, Arts District, Beans, Beef, Black Beans, Bleu, Bleu Cheese, Cake, Calamari, Caramel, Caramel Apple, Cheese, Cheesecake, Chicken, Chile, Chile Pepper, Chile Relleno, chipotle, Chipotle Pepper, Chipotle Peppers, Chips, Chocolate, Chocolate Swirl, Chopped Salad, Churro, Churros, Cilantro, Cilantro Serrano Sauce, Corn, Costco, Costco Cheesecake, Cow, Crema, Crispy Calamari, Cucumber, Cucumbers, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, DTLV, endoedibles, Filet Mignon, Filet Mignon Chile Relleno, Food, Foodie, Golden Raisin, Golden Raisins, Ice Cream, Iced Tea, Las Vegas, LV, Mexican, Mingo, Mingo Kitchen, Mingo Kitchen + Lounge, Mingo Mundo, Mini Cheesecake, Mini Cheesecake Trio, Mundo Chopped Salad, Mushroom, Mushrooms, Nevada, NV, Onion, Onions, Pastries, Pastry, Pecan, Pecan Bars, Pecans, Pepper, Peppers, Poblano, Poblano Pepper, Poblano Peppers, Poblanos, Pollo Rostisado, Potato, Potatoes, Queso, Raisin, Raisins, Raspberries, Raspberry, Red Onion, Red Onions, Red Sangria, Rice, Roasted Chicken, Roasted Tomato Sauce, Salad, Sangria, Serrano Pepper, Serrano Peppers, Sin City, Squid, Steak, Sweet Chipotle Sauce, Sweet Corn, Sweet Corn Tamale, Tamale, Tamarind, Tamarind Chile Glaze, Tea, Tomato, Tomatoes, Tortilla Chip, Tortilla Chips, Tortillas, Vanilla, Vanilla Ice Cream, Vegas, Vinaigrette, White Chocolate, White Chocolate Raspberry, Wine

December 15, 2017
1:15 PM
by: Uhockey

CRAFTkitchen [12,] Henderson NV

CRAFTkitchen

Vegan Chorizo, Green Onion, Chili Pocket

Caramel Apple Pop Tart

Double Chocolate Chip, Salty Caramel Cookie

Chocolate Chip, Pecan Crisp Cookie

Kitchen Sink Cookie – Pretzels, Butterscotch, Coconut, etc.

Chocolate Buche de Noel

CRAFTkitchen Granola Bars

CRAFTkitchen Granola

More a brief update than true review, this ‘visit’ with CRAFTkitchen actually a long-overdue lunch with Chef Blinn somewhere far from Eastern Avenue, it was at the request of family back in Ohio that several bags of Chewy and Crunchy Granola were mailed eastward, the rest of the delivery consumed as a late-day snack and all of it as good as ever.

Now adding the skills of former Mothership baker Beth Ryan-Small to the fold, some of her work experienced as part of a Thanksgiving feast, suffice it to say that although Jaret’s Gluten-free and Vegan items had previously been good the quality has nonetheless seen an upgrade in recent months, the Vegan Pocket from this set impressing all who took a taste by way of ‘buttery’ Pastry, bold spicing and a pleasant consistency created by Beans, Cheese and pseudo-Chorizo that was indistinguishable from the real thing.

Moving next to one of CRAFTkitchen’s Valley-best Pop Tarts, the combination of roasted Apples and Caramel previously seen on Turkey Day equally crisp and crave-worthy at room temperature as it is piping hot, it was after reminding oneself as to why anyone would request Jaret’s Granola nearly 2,000 miles away that three new Cookies were tasted, the Chocolate-Pecan Crisp living up to its name in terms of texture while the small chunks of Dark Chocolate melted nicely into the mix.

Moving next to the CRAFTkitchen Sink, a combination of Pretzels, Butterscotch and Coconut found amidst the soft center tiptoeing a fine line between sweet and savory, those looking for something a bit less ‘subtle’ would be well advised to take a look at the Double Chocolate Chip and Salty Caramel round with a texture almost like Fudge or a Brownie straight out the oven while Chocoholics should turn their attention to the seasonal Buche de Noel that rolls moist Cake with smooth Buttercream before topping it all with bitter-sweet Ganache.

FIVE STARS: Ever delicious and with no signs of slowing down, CRAFTkitchen remains Sin City’s best spot for daily Breakfast while the constantly-changing Pastry case and Weekend Brunch keep things fresh and give the kitchen plenty of room to grow.

RECOMMENDED: Double Chocolate Chip – Salty Caramel Cookie, Kitchen Sink Cookie, Buche de Noel, Granola Bars.

AVOID: N/A.

TIP: “Chef Jaret is taking Christmas pre-orders now through December 19th. We offer everything from holiday baskets and pre-packaged gifts (like housemade jams and coffee beans) to scratch-made breads, pies and sides for your Christmas feast. Call 702-728-5828 until 3 pm daily, now through December 19th to place your order and schedule pickup.”

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

www.craftkitchenlv.com

Posted in Craft Kitchen, CRAFTkitchen, Dessert, Food, Henderson, Las Vegas, Nevada Tagged Apple, Apples, Beth Ryan-Small, Buche de Noel, Buttercream, Butterscotch, Cake, Caramel, Caramel Apple Pop Tart, Chewy Granola, Chili, Chili Pocket, Chocolate, Chocolate Buttercream, Chocolate Cake, Chocolate Chip, Chocolate Chip Pecan Crisp Cookie, Chocolate Chips, Chocolate Ganache, Chorizo, Coconut, Coconuts, Cookie, Cookies, Craft Kitchen, CRAFTKitchen, CRAFTkitchen Sink, CRAFTkitchen Sink Cookie, Crunchy Granola, Dark Chocolate, Dessert, Desserts, Double Chocolate Chip Salty Caramel Cookie, endoedibles, Food, Foodie, Ganache, Granola, Granola Bar, Granola Bars, Green Onion, Green Onions, Henderson, Jaret Blinn, Kitchen Sink, Kitchen Sink Cookie, Las Vegas, LV, Nevada, NV, Onion, Onions, Pastries, Pastry, Pecan, Pecans, Pop-Tart, Poptart, Pretzel, Pretzels, Salty Caramel, Sin City, Tami Blinn, Tempeh, Tofu, Vegan, Vegan Chili, Vegan Chili Pocket, Vegan Chorizo, Vegas

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