Endo Edibles

December 15, 2017
12:04 PM
by: Uhockey

Pink Taco, Las Vegas NV

Pink Taco

Housemade Tortilla Chips – Salsa

Corn Queso Fundido – Oaxaca, Mozzarella and Chihuahua Cheese Blend, Sweet Corn, Red Peppers, Breadcrumbs, Cilantro, Housemade Flour Tortillas

Chorizo Stuffed Dates – Smoked Bacon, Tomato Chipotle Sauce, Cilantro, Grilled Torta Bread

Mexican Seared Tuna – Rare Tuna, Cucumber, Avocado, Crisp Tortilla, Mexican Cocktail Sauce

Al Carbon Chicken Taco – Flour Tortilla, Pico de Gallo, Cotija Cheese / Smoked Mushroom Taco – Flour Tortilla, Oyster and Crimini Mushrooms, Black Beans, Cilantro Pesto, Radish / Al Pastor Taco – Flour Tortilla, Roasted Pork, Pineapple Salsa, Radish

Crispy Shrimp Taco – Flour Tortilla, Modelo Beer Battered Shrimp, Red Cabbage Slaw, Chipotle Crema, Avocado / Gringo Taco – Corn Tortilla, Ground Beef, Cheddar Cheese, Pico de Gallo, Shredded Lettuce, Sour Cream / Pink Taco – Corn Tortilla, Chicken Tinga, Cilantro Serrano Sauce, Shredded Lettuce, House Queso, Avocado, Pickled Red Onion

Braised Short Rib – Hominy Grits, Crispy Hominy, Sliced Peppers, Pico de Gallo

Coriander Crusted Halibut – Fennel and Blood Orange Salad, Charred Corn Puree

Pork Tamales – Sweet Corn Masa, Mexican Crema, Salsa Fresca, Chile Verde, Cilantro Green Rice, Refried Beans

Pineapple Flautas – Warm Cinnamon Sugar Flauta, Pineapple Chutney, Vanilla Ice Cream, Salty Caramel Sauce

Chocolate Sancho – Dulce de Leche and Abuelita Chocolate Custard, Chili Caramel Popcorn, Passion Fruit Macaron, Tajin Chocolate Crisp

Churros – Cajeta Filled, Spiced Almond Toffee, Crème Anglaise, Raspberries

Open for over a dozen years inside The Hard Rock Hotel and Casino, a property in the midst of a yearlong renovation that has widened corridors and changed nearly everything from its suites to several shopping and dining options, it was on the word that Pink Taco had recently reinvented itself by bringing everything in-house with a whole new staff that lunch was enjoyed alongside two local Chefs on Friday afternoon, the results nothing less than shocking given mixed reviews levied on the place over the past decade.

Described as a ”hipster Mexican cantina” and originally born out of Los Angeles, the Hard Rock location operating independently of the mothership whose website seems to indicate plans for upcoming nationwide expansion, Pink Taco Las Vegas resides conveniently across from The Joint en route from Paradise Parking to the main part of the Hard Rock and although little has changed in terms of familiar signage there is no doubt its ‘what’s on the inside that counts’ these days as Chef Crystal Parker has completely overhauled the menu along with improved service.

Certainly not claiming to be an authentic Taqueria, though such a thing seems less relevant than ever in an era where $10 Tacos are sold in Copenhagen or Barcelona and toppings such as Lobster or Truffles decorate the former Street Food in Manhattan, guests entering Pink Taco will find themselves immediately greeted at a hostess podium that stands in front of a handmade Tortilla factory, a tiny woman quickly flattening individual rounds on a rotating wheel no different than what one might see on a street corner in Mexico City.

Doing away with the bagged Guacamole and frozen Tamales of the past since Bradley Manchester took over the property, Chef Parker charged with the difficult task of building and executing a menu intended to please both discerning diners and folks who just need a quick bite before returning to the ReHab Pool, it was after being led past innumerable trinkets and oddities decorating the walls that seating was offered at a large table beneath mixed lighting and cherubs, a quick look at the menu charting a course that included fifteen items including two upcoming additions plus a big basket of warm Chips and thick, smoky Salsa.

Leaving day-drinking to the younger folks and those in town for the NFR, though a bevy of Beers, Margaritas and Cocktails such as “The Panty Dropper” are available to suit most predilections, it was with conversation easily held below mid-volume music that the menu kicked off with three appetizers including current favorites such as lightly seared Tuna beneath spicy Cocktail Sauce and housemade Chorizo-stuffed Dates resting in a pool of warming Marinara while the Corn-Cheese Fundido proved to be a fun bit of fusion delivering a Korean dish by way of Mexico with just a touch of heat.

Next investing in six styles of Tacos including one order of the Restaurant’s eponymous item it can safely be stated that although a bit more costly than stands lining Eastern Avenue the quality to cost ratio at Pink Taco outperforms most thanks to not only the Shells and accoutrements but the primary fillings themselves, the Smoked Mushrooms particularly enjoyable with a deep woodsy flavor perfect for those who enjoy such things while the plump Shrimp and tongue-in-cheek ‘Gringo’ were also great at just $4 a piece.

Rounding out savories with three entrees, Zonkey Nachos and Burritos left for a later date and time, the decision to bring Tamale making to the kitchen has turned out very well in terms of a thick roll of Masa stuffed with spicy pork and topped in green Salsa while flaky Halibut with a Coriander ‘skin’ should prove accessible to those looking for something light, though those seeking something a bit more hearty would be well advised to take a look at Chef Parker’s new Short Rib dish that placed braised Beef amidst crispy Kernels atop a bed of smooth Hominy ‘Grits.’

Never one to pass on Hard Rock Pastry Chef Mickey Harden’s Desserts, the menu again seeing a lot of recent change, fans of fruity flavors will find lots to like about Pink Taco’s Pineapple Flautas with crisp Pastry and Vanilla Ice Cream while Chocoholics should show no remorse about the Black n’ Tan Pudding mixing Abuelita with Caramel, though for those seeking something a bit more “Mexican” the Churros may just be Sin City’s best in terms of not only taste and texture, but also presentation.

FOUR AND A HALF STARS: With no knowledge of the Restaurant’s Food prior, and judged entirely on its own merits in comparison to other like concepts in terms of taste, quality and value there is nowhere else in town offering an experience on par with Pink Taco at this time – Mi Gusta not as good, Chayo compromising the experience with too much going on and Border Grill as well as Javier’s far more expensive.

RECOMMENDED: Corn Queso Fundido, Smoked Mushroom Taco, Braised Short Rib, Coriander Crusted Halibut, Churros, Chocolate Sancho.

AVOID: If anything, the Chicken al Carbon seems redundant in comparison to the better Chicken Tinga Pink Taco.

RECOMMENDED: Brunch is available 11a-2p on weekends, and Happy Hour offers a lot of great deals from 4p-6p on Weekdays save for those with a show at The Joint.

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

www.hardrockhotel.com/las-vegas-dine/Pink-Taco.php

Posted in Dessert, Food, Ice Cream, Las Vegas, Macaron, Macaroon, Nevada, Pink Taco, Pork Tagged Abuelita, Abuelita Chocolate, Abuelita Chocolate Custard, Ahi, Ahi Tuna, Al Carbon Chicken Taco, Al Pastor Taco, Almond, Almonds Spiced Almond Toffee, Avocado, Avocados, Bacon, Beans, Beef, Beer, Black Beans, Blood Orange, Blood Oranges, Bradley Manchester, Braised Short Rib, Bread, Breadcrumbs, Cajeta, Caramel, Caramel Custard, Caramel Popcorn, Charred Corn Puree, Cheddar, Cheddar Cheese, Cheese, Chicken, Chicken al Carbon, Chicken Tinga, Chihuahua Cheese, Chile Verde, Chili Caramel Popcorn, chipotle, Chipotle Crema, Chipotle Pepper, Chipotle Peppers, Chocolate, Chocolate Sancho, Chorizo, Chorizo Stuffed Dates, Churro, Churros, Chutney, Cilantro, Cilantro Green Rice, Cilantro Pesto, Cilantro Serrano Sauce, Cinnamon, Cinnamon Sugar Flauta, Cocktail Sauce, Coriander, Coriander Crusted Halibut, Corn, Corn Cheese, Corn Queso Fundido, Corn Tortilla, Corn Tortillas, Cotija, Cotija Cheese, Cow, Cream, Creme Anglaise, Crimini, Crimini Mushroom, Crimini Mushrooms, Crisp Tortilla, Crispy Hominy, Crispy Shrimp Taco, Crystal Parker, Cucumber, Cucumbers, Custard, Dark Chocolate, Dates, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, Dulce de Leche, Dulce de Leche Custard, endoedibles, Fennel, Fennel and Blood Orange Salad, Flauta, Flour, Flour Tortilla, Flour Tortillas, Food, Foodie, Grilled Torta Bread, Gringo Taco, Grits, Ground Beef, Halibut, Hard Rock, Hard Rock Hotel & Casino, Hominy, Hominy Grits, House Queso, Housemade Flour Tortillas, Housemade Tortilla Chips, Las Vegas, Lettuce, LV, Macaron, Macaroon, Masa, Mexican, Mexican Cocktail Sauce, Mexican Crema, Mexican Rice, Mexican Seared Tuna, Mickey Harden, Modelo, Modelo Beer, Modelo Beer Battered Shrimp, Mozarella Cheese, Mozzarella, Mozzarella and Chihuahua Cheese Blend, Mushroom, Mushrooms, Nevada, NV, Oaxaca, Oaxaca Cheese, Onion, Onions, Orange, Oranges, Oyster Mushroom, Oyster Mushrooms, Passion Fruit, Passion Fruit Macaron, Passionfruit, Pastries, Pastry, Pepper, Peppers, Pesto, Pickled Red Onion, Pico de Gallo, Pig, Pineapple, Pineapple Chutney, Pineapple Flautas, Pineapple Salsa, Pineapples, Pink Taco, Pink Taco Las Vegas, Popcorn, Pork, Pork Al Pastor, Pork Tamale, Pork Tamales, Queso, Queso Fundido, Radish, Radishes, Rare Tuna, Raspberries, Raspberry, Red Cabbage Slaw, Red Cabbage. Cabbage, Red Onion, Red Onions, Red Peppers, Refried Beans, Rice, Roasted Pork, Salad, Salsa, Salsa Fresca, Salsa Verde, Salty Caramel Sauce, Serrano, Serrano Pepper, Serrano Peppers, Serranos, Short Rib, Shredded Lettuce, Shrimp, Sin City, Slaw, Smoked Bacon, Smoked Mushroom Taco, Sour Cream, Sugar, Sweet Corn, Sweet Corn Masa, Taco, Tacos, Tajin, Tajin Chocolate Crisp, Tamale, Tamales, Toffee, Tomato, Tomato Chipotle Sauce, Tomato Sauce, Tomatoes, Torta, Torta Bread, Tortilla, Tortillas, Tuna, Vanilla, Vanilla Ice Cream, Vegas

December 11, 2017
6:55 PM
by: Uhockey

Other Mama [3,] Las Vegas NV

Other Mama

Geraldine – Bourbon, Turbinado Sugar, House-made Cherries, Grilled Pineapple, Australian Bitters, Togarashi

Oysters – Sea Cow and Plymouth with Rosemary Mignonette, Ponzu Salsa, Wasabi Cocktail Sauce, Habanero Pepper Sauce

Spicy Tuna Tartare – Avocado, Sesame, Waffle Fries / Ceviche of Octopus – Shrimp, Whitefish, Habanero, Housemade Potato Chips

Sashimi Platter – Surf Clam, Amberjack, Fluke, Tobiko, Ocean Trout, Uni, Ikura, Tuna, Snapper, Octopus, Salmon with Daikon, Fresh Wasabi, Ginger

Deviled Eggs – Fried Oysters, Pickled Peppers

Hush Puppies – Blue Crab, Jalapenos, Spicy Remoulade

Shishito Peppers – Cauliflower, Pistachio

Oysters Rockefeller – Foie Gras Butter, Breadcrumbs

Wild Shrimp – Garlic, Peewee Potatoes, Spinach

Roasted Heirloom Carrots – Fried Cous Cous, Cashew Chili Sauce, Crema

Rhode Island Calamari – Pickled Peppers, Hollandaise

Kentucky Fried Lobster – Buttermilk Dressing, Seasonal Salad

Whole Grilled Branzino – Sweet Potatoes, Rosemary, Seasonal Salad

Prime NY Steak – Miso Hollandaise, Waffle Fries

Organic Chicken – Jidori Chicken Thighs, Bacon, Endive, Pipian Mole

Kim Chi Fried Rice – Pork Belly, Farm Egg

Miso Honey Ice Cream

No longer a media darling, the simple fact that nearly three years have passed since opening enough to account for such in a city where “journalist’s” paltry budgets and PR-Firm recruitment of Instagrammers guarantee a constant focus on only what is trendy or new, it was as part of a group of eight that dinner was enjoyed at Other Mama on South Durango, Dan Krohmer’s little-Restaurant-that-could once again proving excellent and punching well above its modestly-priced weight class.

Last visited in November 2015, a difference of opinions subsequently souring opinions of Chef Krohmer before both parties apologized and moved on, it was just prior to seven o’clock on a Monday evening that guests began to fill the newly opened private dining room, Dan himself not in-house that night but that fact completely unrecognized thanks to the quality of his staff.

Ordering a prix-fixe family-style tasting with Cocktails charged extra, the brighter lighting and softened soundtrack of the attractive PDR more conducive to conversation that the handcrafted main seating area or Sushi Bar less than twenty feet away, it was after greetings from Chefs and servers that the meal began with Cocktails including the fiery yet herbal Geraldine, two trays of fresh Oysters plus a quartet of housemade Sauces a challenge to first timers but fresh and pristine as ever with the combination of plump Plymouths and Rosemary Mignonette particularly compelling alongside the Drink.

Finishing the $12 Cocktail far too quickly but abstaining from another on a work night, others around praising both Wine and the Billie Joe, it was with trays of Ice collected that a duo of jars were next served along with housemade Waffle Fries and crispy Potato slices, the Tuna Tartare silky smooth with a hint of spice mellowed by Avocado while the marinated Octopus, Shrimp and Fish was tender, snappy and accessible even for those who’d never tasted the Cephalopod before.

Dining with an atypical crowd, the meal’s business focus bringing together representatives from a variety of backgrounds and experience levels, it was next that two large trays of Sashimi were presented creating an interesting dynamic, those familiar quickly divvying up Uni and Giant Clam while the uninitiated took small bites with mixed emotions before returning to more frequently seen Fish such as Tuna, Salmon and particularly good Ocean Trout.

Moving next to four Fried items, the Deviled Eggs impregnated with a crispy Oyster and Foie Gras infused Rockefeller both looked at with a leery eye before receiving high praise from those who’d first experienced raw Oysters just moments prior, suffice it to say that Other Mama’s virtually oilless Hush Puppies remain a crowd pleaser while the blistered Shishito Peppers were seeded and sweated to make them mild and beautiful atop chopped Cauliflower and Pistachios.

Easily one of Sin City’s best dollar-for-dollar deals on any given day, and all the moreso in the setting of group dining, it was with some already suggesting that they were full that four additional pairs of plates arrived, the butterflied Shrimp simple and pure amidst Potatoes and Garlic Butter while breaded Rings of Squid and Buttermilk-fried Lobster competed for the spotlight with a seasonal plate of colorful Carrots given added texture from Cous Cous plus sweet heat by way of Cashew Chili Sauce.

Not about to leave guests anything less than sated and stunned, one diner at this point calling it a night, it was with seven remaining that grilled Sea Bass was joined by two servings of Krohmer’s outstanding ‘Steak Frites’ plus housemade Kim Chi Fried Rice, though the most impressive entrée was unexpectedly the organic Jidori Chicken that looked south instead of towards Japan by way of a bold Pumpkin Seed Sauce that compared favorably to those seen in Mexico City this past March.

Unable to leave without Dessert, a request for Other Mama’s signature Miso Honey Ice Cream seeing two sizable balls presented with seven spoons and a story from the server about patrons trying to order the creamy concoction by the half gallon, it was with smiles on all faces that the night ended with a little more talk and broad acknowledgement of a very successful meal served at a Restaurant that continues to earn every ounce of praise it gets.

FIVE STARS: Making a name for itself the right way, a combination of great ingredients, hard work and skill impressing almost everyone who walks through its doors, Other Mama remains one of, if not the best, answers to “where should I eat Off-Strip,” and with the new Private Dining Room plus Chef Krohmer “just cooking what sounds good lately” it seems as though the best may be yet to come.

RECOMMENDED: Sashimi, Hush Puppies, Oysters Rockefeller, Roasted Heirloom Carrots, Kentucky Fried Lobster, Prime NY Steak, Jidori Chicken, Miso Honey Ice Cream.

AVOID: N/A, though Kimchi immediately before bed is not advised.

TIP: The PDR can comfortably seat approximately a dozen. Please contact the restaurant to confirm cost and availability as a number of options are offered.

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

www.othermamalv.com

Posted in Crab, Dessert, Foie, Foie Gras, Food, Ice Cream, Las Vegas, Lobster, Nevada, Octopus, Other Mama, Pork, Sushi, Tasting Menu Tagged Amberjack, Australian Bitters, Avocado, Avocados, Bacon, Bass, Beef, Bitters, Blue Crab, Bourbon, Branzino, Breadcrumbs, Butter, Buttermilk, Buttermilk Dressing, Calamari, Carrot, Carrots, Cashew, Cashew Chili Sauce, Cashews, Cauliflower, Ceviche, Ceviche of Octopus, Cherries, Cherry, Chicken, Chicken Thigh, Chicken Thighs, Chili, Chilis, Chips, Clam, Cocktail, Cocktail Sauce, Cocktails, Cous Cous, Cow, Crab, Crema, Daikon, Daikon Radish, Dan Krohmer, Dessert, Desserts, Deviled Eggs, Egg, Egg Yolk, Endive, Endives, endoedibles, Farm Egg, Fish, Fluke, Flying Fish Roe, Foie, Foie Gras, Foie Gras Butter, Food, Foodie, Fresh Wasabi, Fried Cous Cous, Fried Oysters, Fried Rice, Fries, Garlic, Geraldine, Ginger, Grilled Pineapple, Habanero, Habanero Pepper, Habanero Pepper Sauce, Habanero Peppers, Hollandaise, Honey, House-made Cherries, Housemade Potato Chips, Hush Puppies, Ice Cream, Ikura, Jalapeno, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Jidori, Jidori Chicken, Jidori Chicken Thighs, Kentucky Fried Lobster, Kim Chi, Kim Chi Fried Rice, Kimchee, Kimchee Fried Rice, Las Vegas, Lemon, Lettuce, Lobster, LV, Mignonette, Miso, Miso Hollandaise, Miso Honey Ice Cream, Mixed Drink, Mole, Nevada, NV, Ocean Trout, Octopus, Organic Chicken, Other Mama, Oyster, Oysters, Oysters Rockefeller, Peewee Potato, Peewee Potatoes, Pepitas, Pepper, Peppers, Pickled Peppers, Pickles, Pig, Pineapple, Pineapples, Pipian, Pipian Mole, Pistachio, Pistachios, Plymouth Oyster, Plymouth Oysters, Ponzu, Ponzu Salsa, Pork, Pork Belly, Potato, Potato Chips, Potatoes, Prime NY Steak, Prix Fixe, Pumpkin Seed, Pumpkin Seeds, Radish, Radishes, Remoulade, Rhode Island Calamari, Rice, Roasted Heirloom Carrots, Roe, Rosemary, Rosemary Mignonette, Salad, Salmon, Salsa, Salt, Sashimi, Sashimi Platter, Sea Bass, Sea Cow Oyster, Sea Cow Oysters, Sea Urchin, Seasonal Salad, Sesame, Shiishitos, Shishito, Shishito Pepper, Shishito Peppers, Shrimp, Sin City, Snapper, Spicy Remoulade, Spicy Tuna Tartare, Spinach, Squid, Steak, Sugar, Surf Clam, Sushi, Sweet Potato, Sweet Potatoes, Tartare, Tasting Menu, Tea, Thighs, Tobiko, Togarashi, Trout, Tuna, Tuna Tartare, Turbinado Sugar, Uni, Vegas, Vinaigrette, Waffle Fries, Wasabi, Wasabi Cocktail Sauce, Whitefish, Whole Grilled Branzino, Wild Shrimp, Yolk

December 11, 2017
12:20 PM
by: Uhockey

Plantone’s Italian Market, Las Vegas NV

Plantone’s Italian Market

Roast Pork Italian Sub – Slow Roasted Pork, Sharp Provolone, Broccoli Rabe, Au Jus

Tony’s Fried Boloney – Mortadella, Fried Onions, American Cheese (no Mustard)

Eggplant Parmesan – San Marzano Marinara, Mozzarella

Housemade Meatballs – San Marzano Marinara

Soft Italian Rolls

Mama’s Margherita Pizza – San Marzano Tomato Sauce, Fresh Basil, Housemade Mozzarella, EVOO

Pizza Verdure al Rosti – Roast Eggplant, Zucchini, Squash, Onion, Tomato, Basil Pesto, Housemade Mozarella, EVOO

Paulie’s Pesto Chicken Pizza – Grilled Chicken, Fresh Basil Pesto, Housemade Mozzarella, EVOO

Pizza Bianca – Grilled Chicken, White Sauce, Caramelized Onions, Fontina Cheese, Grated Parmesan, EVOO

Ricotta Cheesecake – Fresh Strawberries, Whipped Cream, Housemade Strawberry Sauce

Cannoli – Mascarpone, Ricotta, Dark Chocolate Chips

Just now approaching their one year anniversary in Spring Valley, an area whose culinary scene continues to grow almost as quickly as the number of houses being built in the shadow of Ikea, it was in two-parts that Plantone’s Italian Market was experienced, once by way of catering and also inside the Restaurant during Happy Hour.

Described as an old school Italian Deli but found in a spacious and cleanly footprint on the corner of South Durango and West Warm Springs, owner Glenn Plantone promising the “finest domestic and imported ingredients” and family recipes taking inspiration from uncle Tony “Bolony,” guests entering Plantone’s from 11am daily can expect warm greetings from nearly the moment they step inside, a 4:15pm arrival finding no other diners present, thus giving the young woman behind the register plenty of time to discuss the concept as well as the menu.

Clearly a Restaurant that places equal value on customer service and product, an aisle opposite the counter lined in dried Pastas and San Marzano Tomatoes plus several imported Condiments, it was after briefly taking note of several daily specials that the decision was made to partake in Plantone’s 4pm-7pm Happy Hour, the ability to customize Sandwiches to ones liking yielding nearly a foot and a half of Italian Bread, Meat and Cheese for less than $14 all-inclusive.

Toqued by former D.O.C.G. and Sirio Chef Francesco Savinetti, his daily charge largely the aforementioned specials including several fresh Pastas sold at a fraction of Strip pricing, it was seated at a tall wooden table facing several televisions that a brief wait followed, the interior otherwise decorated in a rustic mural well lit and handsome while an outdoor patio beckons guests “dining in” during warmer weather.

Declining Beer, Wine or anything but Water from the Coke “Remix” Machine, though several bargains are to be found, it was immediately on the Food’s arrival that one could tell things would be good, melted Yellow Cheese atop fried Mortadella and Onions a significant upgrade from the typical Bologna Sandwich for just $5 while the sliced Pork, bitter Rabe and Provolone reminisced of DiNic’s inside of Philly’s Reading Terminal Market, but with better Bread and au jus on the side.

Impressed enough by this first visit that further exploration was warranted, a catering order delivered to the office just three days later entirely self-selected and paid for by Mankind Pharma, it should go without saying that Plantone’s represents a significant improvement on the likes of Jason’s Deli or Baja Fresh when it comes to lunch, the Eggplant Parm and Meatballs by the tray each showing well in a bath of Tomato Sauce with the former’s breading still slightly crisp, an included box of soft Italian Bread not only good for making Sandwiches but also for sopping up Sauce later in the day.

Moving next to a quartet of Pizzas, the availability of slices, personal Pies or eight-slice sharables inside the Restaurant undoubtedly a tempting lunch option for those in the area, it is difficult to say whether the oblong discs topped in housemade Mozzarella plus a variety of Vegetables and Meats would have been more crispy if not catered, but save for this small complaint about flaccid Crust the flavor of each was quite good with special mention saved for the Bianca with tender Grilled Chicken shining amidst Garlic, Onions and nutty Fontina.

Rounding things out with two housemade Desserts, both of these plus the Tiramisu available at half-price during Happy Hour, those who enjoy Cheesecake will be thrilled to know that Plantone’s old-world recipe yields one of the most dense and creamy slices in all of Sin City while the filled-to-order Cannolis take the “Cake Boss” to task for $2 less, each.

FOUR STARS: Locally owned and operated in a city that inexplicably lacks a top-tier “Italian deli” on the West side, even the venerable Cugino’s near UNLV largely unknown to many residents due to their location, Plantone’s Italian Market seeks to deliver on a promise of “authenticity and comfort” by bringing old school recipes and good old fashioned craftsmanship to a part of town where such things are significantly underrepresented.

RECOMMENDED: Roast Pork Italian Sub, Eggplant Parm, Tony’s Fried Boloney, Pizza Bianca, Ricotta Cheesecake.

AVOID: As above, the Pizzas were all significantly more ‘floppy’ than personal preference dictates they should be and the Margherita would be far better with sliced Tomatoes instead of Sauce, plus more Basil.

TIP: 11a-9p Sunday through Thursday and open until 10pm Fridays and Saturdays, online ordering with curbside pick-up and ezcater available.

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

www.plantonesitalian.com

Posted in Bread Basket, Dessert, Food, Italian, Las Vegas, Nevada, Pizza, Plantone's, Plantone's Italian, Plantone's Italian Market, Pork Tagged American Cheese, Au Jus, Basil, Basil Pesto, Beef, Bologna, Boloney, Bread, Broccoli Rabe, Cannoli, Cannolis, Caramelized Onions, Cheese, Cheesecake, Chicken, Chocolate, Chocolate Chips, Cow, Cream, Dark Chocolate, Dark Chocolate Chips, Dessert, Desserts, Eggplant, Eggplant Parm, Eggplant Parmesan, endoedibles, EVOO, Extra Virgin Olive Oil, Fontina, Fontina Cheese, Food, Foodie, Francesco Savinetti, Fresh Basil, Fresh Basil Pesto, Fried Bologna, Fried Onions, Garlic, Glenn Plantone, Grated Parmesan, Grilled Chicken, Housemade Meatballs, Housemade Mozarella, Housemade Mozzarella, Housemade Strawberry Sauce, Italian, Italian Bread, Italian Deli, Italian Rolls, Italian Sub, Jam, Jus, Las Vegas, LV, Mama’s Margherita Pizza, Margherita, Margherita Pizza, Marinara, Mascarpone, Mascarpone Cheese, Meatball, Meatballs, Mortadella, Mozzarella, Mozzarella Cheese, Nevada, NV, Olive Oil, Onion, Onions, Parmesan, Parmesan Cheese, Pastries, Pastry, Paulie’s Pesto Chicken Pizza, Pesto, Pig, Pizza, Pizza Bianca, Pizza Verdure al Rosti, Plantone's, Plantone's Italian, Plantone's Italian Market, Pork, Pork Jus, Provolone, Provolone Cheese, Ricotta, Ricotta Cheese, Ricotta Cheesecake, Roast Eggplant, Roast Pork Italian Sub, Roasted Pork, San Marzano, San Marzano Marinara, San Marzano Tomato, San Marzano Tomato Sauce, San Marzano Tomatoes, Sharp Provolone, Sin City, Slow Roasted Pork, Soft Italian Rolls, Squash, Strawberries, Strawberry, Strawberry Sauce, Sub, Sub Sandwich. Submarine Sandwich, Tomato, Tomatoes, Tony’s Fried Boloney, Veal, Vegas, Whipped Cream, White Sauce, Zucchini

December 9, 2017
6:34 PM
by: Uhockey

Chayo Mexican Kitchen + Tequila Bar, Las Vegas NV

Chayo Mexican Kitchen + Tequila Bar

The Don Margarita – Don Julio Blanco, Fresh Lime, Cointreau, Ginger Syrup

Mexican Sunset – Patron Silver, Amaretto, Peach Schnapps, Pineapple Juice

Chips & Salsa – Housemade Molcajete Salsa, Crispy Tortilla Chips

Guacamole – Fresh Avocado, Cilantro, Lime, Jalapeno, Crispy Tortilla Chips

Queso Dip – Mexican Cheese Fondue, Roasted Chiles, Crispy Tortilla Chips

Chipotle Wings – Crispy Chicken Wings, Chipotle Hot Sauce, Cilantro Crema, Pickled Vegetables

Tortilla Soup – Fire-roasted Tomatoes, Shredded Chicken, Crispy Tortilla Strips, Cilantro, Avocado, Queso Fresco

Baja Shrimp Tostada – Gulf Shrimp, Lime, Onions, Cilantro, Jalapenos, Avocado / Spicy Tuna Tostada – Fresh Ahi Tuna, Black Beans, Serrano Peppers, Avocado, Cilantro, Mango Vinaigrette

Tacos – Chicken Al Pastor, Pork Chile Verde, Carne Asada on Corn Tortilla

Enchiladas – Modelo braised Short Rib, Cascabel Chile Sauce, Jack Cheese / Roasted Corn, Poblana Rajas, Portabello Mushrooms, Jack Cheese, Tomatillo Sauce with Refried Beans, Mexican Rice

Prime Rib-Eye – Mole, Crispy “Street Corn Style” Potatoes, Peppers, Onions

Tres Leches – Sponge Cake, Tres Leches, Housemade Grand Marnier Cream, Fresh Berries / Flan – Traditional Caramel Custard, Fresh Berries

Brownie Sundae – Warm Chocolate Brownie, Vanilla Ice Cream, Chocolate Sauce, Fresh Berries

Bread Pudding – Vanilla Custard, Raisins, Cinnamon, Vanilla Ice Cream

In a city rarely distinguished by subtlety, most people’s first thoughts of Las Vegas involving the flashing lights of slot machines or the pulse pounding beat of a club, it seems hard to image anyplace being “too much,” yet as dinner of Saturday proved there actually may be a point of diminishing returns at a place like Chayo Mexican Kitchen + Tequila Bar where the Food and Drink somehow get lost in the spectacle.

Now approaching its fourth anniversary, one of The Linq’s few opening-day venues that has not changed name or concept, it was earlier this year that Chayo came under the same management as HeXX Kitchen + Bar at Paris, Chef Steve Aguglia taking over as top toque and freshening up a menu that spans from Tacos and Burritos to innovative daily Breakfast and Dinner Specials.

Open from 8am until midnight or later daily, a Taco and Margarita Cart out front tempting passers-by as loud music overflows the promenade, guests entering Chayo will immediately find themselves engulfed in a Tex-Mex wonderland comprising everything from Sombreros and Luchador Masks to a Mechanical Bull, the Hip-Hop soundtrack later spun by a DJ fairly incongruous with the concept, particularly during NFR Rodeo weekend.

Eventually becoming accustomed to the scene, a process aided by excellent service provided by a College-age woman who kept up with Food and Beverage orders over the course of nearly two hours, it was with Cocktails in hand that Chips, Salsa, Guacamole and Queso Fundido were all served simultaneously, the housemade nature of each making them better than the typical Mexican joint with the smoky Salsa and Cheese Dip that never showed a sign of coagulating particularly stand-out.

Dining as a quartet and thus doing a lot of sharing, many of the items re-portioned or plated in order to facilitate this given the immense size of a comfortable leather booth, it was with a plate of Wings ordered for the youngster that adults were presented shallow bowls of Tortilla Soup filled with shredded Chicken and bold aromatics, a follow-up of two styles of Tostada really a tossup as to which was better, though the addition of Mango Vinaigrette to Spicy diced Tuna made it pretty hard to top.

Approximately half-full early but swelling with a mix of Cowboys and verbose tourists as the hours passed, Televisions showing Hockey and Basketball joined by a live feed of Buckin’ Broncos and Calf-Roping, it was just prior to Tacos being presented that a Photographer selling commemorative pictures stopped by to peddle her goods, a Magician soon to follow and finally two scantily clad Jack Daniels ambassadors selling $5 shots and ‘swag.’

Finding far more value in warm Tortillas packed with Chicken Al Pastor, Green Chili Pork or Carne Asada than any of the gimmicks, though a $10 Mechanical Bull ride was well-worth the thirty seconds of fun before being unceremoniously thrown to an airbag below, it was upon return to the table that two Enchiladas proved to be Chef Aguglia’s very best dish, the Short Rib tender amidst spicy Rattle Chile Sauce while the Roasted Corn fared even better alongside Cheese and strips of Mushrooms.

Fairly full at this point, tablemates taking only small bites of Rib-Eye plated atop Onions, Potatoes and a surprisingly convincing housemade Mole, it was with most of the medium-rare Beef finished that all four of Chayo’s Desserts capped things off, the light Sponge Cake holding up well despite being sopping wet with Condensed Milk and Boozy Cream while the Brownie and Bread Pudding were both rich and delicious, though no match for what might just be the sweetest and creamiest Flan in town.

THREE AND A HALF STARS: Offering superior Food and vastly better service than one might guess, the only real issue being an almost overwhelming amount of competing ‘activity,’ Chayo Mexican Kitchen + Tequila Bar undoubtedly fits what many love to criticize about Las Vegas dining, though it would be hard to name a better place serving this style of food on the Strip at such a portion and price-point.

RECOMMENDED: The Don Margarita, Chips and Salsa, Queso Dip, Spicy Tuna Tostada, Roasted Corn Enchilada, Flan.

AVOID: Guacamole is fairly basic and indoor seating once the DJ gets going is not for those looking to carry on a conversation.

TIP: Chayo validates Linq Self-Parking for up to 2-hours with Purchase.

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

www.chayolv.com

Posted in Bread Pudding, Chayo, Chayo Mexican Kitchen, Chayo Mexican Kitchen + Tequila Bar, Dessert, Food, Ice Cream, Las Vegas, Nevada, Pork Tagged Ahi, Ahi Tuna, Amaretto, Avocado, Baja Shrimp Tostada, Beans, Beef, Berries, Black Beans, Bread Pudding, Brownie, Brownie Sundae, Brownies, Cake, Cakes. Dessert, Caramel, Carne Asada, Cascabel Chile Sauce, Cascabel Chiles, Chayo, Chayo Mexican Kitchen, Chayo Mexican Kitchen + Tequila Bar, Cheese, Chicken al Pastor, Chiles, Chili, Chili Peppers, Chip, chipotle, Chipotle Hot Sauce, Chipotle Wings, Chips, Chips & Salsa, Chocolate, Chocolate Sauce, Cilantro, Cilantro Crema, Cinnamon, Cocktail, Cocktails, Cointreau, Corn, Cow, Cream, Crema, Crispy Chicken Wings, Crispy Tortilla Chips, Crispy Tortilla Strips, Crispy “Street Corn Style” Potatoes, Custard, Desserts, Don Julio, Don Julio Blanco, Don Julio Tequila, Enchilada, Enchiladas, endoedibles, Fire-roasted Tomatoes, Flan, Food, Foodie, Fresh Berries, Fried Chicken, Ginger, Ginger Syrup, Grand Marnier, Grand Marnier Cream, Green Chili, Guacamole, Gulf Shrimp, Hot Sauce, Ice Cream, Jack Cheese, Jalapeno, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Las Vegas, Lime, Limes, LV, Mango, Mango Vinaigrette, Mangos, Margarita, Mechanical Bull, Mexican, Mexican Cheees Fondue, Mexican Rice, Mexican Sunset, Milk, Modelo, Modelo braised Short Rib, Molcajete Salsa, Mole, Monterey Jack Cheese, Nevada, NV, Onion, Onions, Pastries. Pastry, Patron, Patron Silver, Patron Silver Tequila, Patron Tequila, Peach, Peach Schnapps, Peaches, Pepper, Peppers, Pickled Vegetables, Pickles, Pig, Pineapple, Pineapple Juice, Pineapples, Poblana Rajas, Pork, Portabello Mushrooms, Portobello, Portobellos, Prime Rib-Eye, Queso, Queso Dip, Queso Fresco, Queso Fundido, Raisin, Raisins, Rattle Pepper, Rattle Peppers, Refried Beans, Rib Eye, Ribeye, Rice, Roasted Corn, Salsa, Schnapps, Serrano Pepper, Serrano Peppers, Short Rib, Short Ribs, Shredded Chicken, Shrimp, Sin City, Spicy Tuna, Sponge Cake, Steve Aguglia, Sundae, Syrup, Taco, Tacos, Tequila, The Don Margarita, Three Milks, Tomatillo, Tomatillo Sauce, Tomatillos, Tomato, Tomatoes, Tortilla, Tortilla Chips, Tortilla Soup, Tortillas, Tostada, Traditional Caramel Custard, Tres Leches, Tres Leches Cake, Tuna, Vanilla, Vanilla Custard, Vanilla Ice Cream, Vegas, Vegetables, Vinaigrette, Warm Chocolate Brownie, Wings

December 9, 2017
11:47 AM
by: Uhockey

Todd English’s Olives, Las Vegas NV

Todd English’s Olives

Red Sangria – Red Wine, Remy VSOP, Cointreau, Orange Juice

Melody – Bacardi 8 Rum, St. Germain Liqueur, Lime Juice, Mango Juice, Lemon Sour, Agave Nectar, Fresh Basil

Bread Basket – Onion Focaccia, Flatbread, Olives, Olive Spread

Beef Carpaccio – Gorgozola Polenta, Parmesan, Cipollini Onions, Arugula, Balsamic Reduction, Scallion Cream, Garlic Aioli

Portobello Flatbread – Wild Mushroom Puree, Roasted Portobello, Red Onions, Fontina Cheese, White Truffle Oil

Fig & Prosciutto Flatbread – Rosemary Crust, Sweet & Sour Fig Jam, Gorgonzola, Prosciutto di Parma

Seared Hokkaido Scallops – Fava Bean Risotto, Apple Wood Smoke Bacon, Heirloom Carrots, Yellow Pepper Coulis, Micro Greens

Mojo Chicken Cuban – Shaved Prosciutto, Ham, Gruyere Cheese, Caramelized Onions, Sliced Pickles, Spicy Mustard Aioli, Housemade Potato Chips

Butternut Squash Tortelli – Amaretto Cookies, Sage, Brown Butter, Parmesan Cheese

Double Espresso on Ice

2016 Rose Brachetto

Pumpkin Mascarpone Cheesecake – Graham Cracker Crust, Salty Caramel / Banana Tiramisu – Espresso Ladyfingers, Cocoa / Cookie Butter Crème Brulee – Whipped Cream, Fresh Berries

Fallen Chocolate Soufflé – Peanut Butter Lava, Candied Peanuts

Launched over 19 years ago and doing big numbers ever since Bellagio opened its doors it came as a big surprise when an announcement was made that Todd English’s Olives would become Wolfgang Puck’s Spago in 2018, and with the final day of service now set for January 13th a visit on Saturday confirmed that although certainly not ‘revolutionary’ today the Restaurant still remains popular while the Food is fresh, well-executed and accessible.

Not yet giving a reason for the pending change, though the shutter of English’s Boston flagship and his persistent “bad boy” behavior in an era that continues to see celebrities cast-out for any number of indiscretions has fueled speculation, it was nonetheless just past noon that two locals checked in at the hostess podium before being led into a room decked out for Christmas, a sizable four-top overlooking the dancing fountains providing one of the Strip’s best views over the course of nearly two-hours.

Described as ‘Modern Mediterranean’ over a decade before a boom in such cuisine differentiated places like Estiatorio Milos and Cleo from lighter styles of Italian or Alain Ducasse’s Rivea, Executive Chef Abraham Aguilar heading up a kitchen with the tough task of being a high volume crowd-pleaser from lunch to dinner 365 days a year, it was with Ice Water in hand and menus presented that General Manager Nick Servedio stopped by to say hello before drinks were ordered, the house Sangria perhaps a bit heavy for earlier plates while “Melody” was refreshing and fruity atop a Rum backbone.

Familiar with Mr. Servedio from his time at Harvest, in-touch leadership skills both there and at Olives seeing front of house run seamlessly despite a crowd that on this day included many cowboys, it was not long after drinks were served that a Bread Basket arrived sporting two types of Bread, a pair of Spreads and several varieties of Fruit, the city’s most famous Carpaccio hot on its heels with thinly shaved Beef forming a mound over fried Polenta and Arugula and shining thanks to three types of Dressing plus caramelized Onions.

Pacing Lunch out over four courses, even Vegas’ ‘slow period’ seeing the room 3/4 full as sun reflected off dancing water outside, it was with short work made of the Beef that two Flatbreads on wooden boards arrived next, the Crust thin and crisp with the better selection largely a matter of personal choice as the combination of Mushrooms and Onions was dialed up slightly by way of Truffle Oil while the sweet and savory combination of Figs and Prosciutto may prove a challenge to some thanks to pungent Blue Cheese.

Rounding out savories with two seasonal selections plus a Sandwich, the seared Scallops a fairly predictable offering placing three nicely cooked specimens atop tender Risotto with roasted Carrots and Bacon plus a slightly overwhelming Coulis, it was somewhat surprising that Chef Aguilar’s housemade Tortelli stuffed with Butternut Squash was as impressive as many Pumpkin Tortellini served in Italy in terms of taste and texture while the “Mojo” Chicken Sandwich riffed on a Cuban with shaved Pork, melted Cheese, Pickles and Onions.

Raising the shades as sun dipped west, a view that will apparently soon be extended further even more impressive today than it was in 1998, it was with a sweet Sparkling Wine and Espresso that the meal came to a close, all four Desserts enjoyable but the standouts undeniably a particularly well-executed Lava Cake with salty Peanut Butter and the spiraled Crème Brulee with crackling Sugar and Custard atop a layer of Cookie Butter.

FOUR STARS: Never the glitziest option on the Strip, but consistently packed thanks to a wide-ranging menu of accessible fare appropriately targeted and priced for Las Vegas’ broad demographic, Olives is one of those Restaurants that one could walk by a hundred times without ever paying much mind to, yet having now finally stopped in there is no doubt about its place in Las Vegas culinary history and for both fans or first timers the next month offers a perfect opportunity to pay them a visit.

RECOMMENDED: Melody, Beef Carpaccio, Butternut Squash Tortelli, Mojo Chicken Cuban, Cookie Butter Crème Brulee.

AVOID: The Pepper Coulis with the Scallops and Truffle Oil on the Mushroom Flatbread both hindered more than they helped.

TIP: As above, last day of service is slated for 1/13/18.

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

www.bellagio.com/en/restaurants/todd-english-olives.html

Posted in Bread Basket, Coffee, Dessert, Food, Las Vegas, Nevada, Olives, Pizza, Pork, Souffle, Tasting Menu, Tiramisu, Todd English's Olives, Truffle, Truffles Tagged 2016 Rose Brachetto, Abraham Aguilar, Agave, Agave Nectar, Aioli, Amaretto Cookies, Apple Wood Smoke Bacon, Arugula, Bacardi 8 Rum, Bacon, balsamic, Balsamic Reduction, Balsamic Vinegar, Banana, Banana Tiramisu, Bananas, Basil, Beef, Beef Carpaccio, Bellagio, Berries, Bleu Cheese, Blue Cheese, Bread Basket, Brown Butter, Butter, Butternut Squash Tortelli, Candied Peanuts, Caramel, Caramelized OOnions, Carrot, Carrots, Champagne, Cheesecake, Chicken, Chips, Chocolate, Cipollini Onions, Cocktail, Cocktails, Cocoa, Coffee, Cointreau, Cookie, Cookie Butter, Cookie Butter Crème Brulee, Cookies, Coulis, Cow, Cream, Creme Brulee, Crust, Cuban Sandwich, Espresso, Espresso Ladyfingers, Fallen Chocolate Soufflé, Fava Bean, Fava Bean Risotto, Fava Beans, Fig, Fig & Prosciutto Flatbread, Fig Jam, Figs, Flatbread, Flour, Focaccia, Fontina, Fontina Cheese, Fresh Basil, Fresh Berries, Garlic, Garlic Aioli, Ginger, Gorgonzola, Gorgonzola Cheese, Gorgozola Polenta, Graham, Graham Cracker, Graham Cracker Crust, Greens, Gruyere Cheese, Ham, Heirloom Carrots, Hokkaido Scallops, Housemade Potato Chips, Ice, Ladyfingers, Lemon, Lemon Sour, Lemons, Lime, Lime Juice, Limes, Mango Juice, Mangos, Mascarpone, Mascarpone Cheese, Mascarpone Cheesecake, Melody, Micro Greens, Mojo Chicken Cuban, Mushroom, Mushrooms, mustard, Olive, Olive Spread, Olives, Onion, Onion Focaccia, Onions, Orange, Orange Juice, Oranges, Parmesan, Parmesan Cheese, Pasta, Peanut, Peanut Butter, Peanut Butter Lava, Peanuts, Pepper, Peppers, Pickles, Pig, Pizza, Polenta, Pork Gruyere, Portobello, Portobello Flatbread, Portobello Mushroom, Potato, Potato Chips, Potatoes, Prosciutto, Prosciutto di Parma, Pumpkin, Pumpkin Cheesecake, Pumpkin Mascarpone Cheesecake, Raspberries, Raspberry, Red Onion, Red Onions, Red Sangria, Red Wine, Remy VSOP, Rice, Risotto, Rose, Rose Wine, Rosemary, Rosemary Crust, Rum, Sage, Salty Caramel, Sangria, Scallion, Scallion Cream, Scallions, Scallop, Scallops, Seared Hokkaido Scallops, Souffle, Sparkling Wine, Speculoos, Spicy Mustard Aioli, St. Germain, St. Germain Liqueur, Strawberries, Strawberry, Sweet & Sour Fig Jam, Tiramisu, Todd English, Todd English's Olives, Truffle, Truffles, Vinegar, Whipped Cream, White Truffle Oil, Wild Mushroom Puree, Wine, Yellow Pepper, Yellow Pepper Coulis

December 8, 2017
6:55 PM
by: Uhockey

Paid In Full, Las Vegas NV

Paid In Full

Udon Fries – Animal Style

Sweetbread Katsu – Snow Pea, Bacon, Radishes, Frisee, Bulldog Sauce

Crispy Tapioca – Aged Parmesan, Nori Powder

Crispy Brussels Sprouts – Sweet Chili Vin, Pumpkin Seeds, Basil

Sea Okonomiyaki – Squid, White Fish, Sea Urchin Aioli

Traditional Octopus Takoyaki – Takoyaki Sauce, Pickled Ginger, Bonito

Escargot Takoyaki – Salsa Verde, Garlic Aioli

Triple Garlic Yakisoba – Pork Belly, Mushrooms, Cabbage, Negi

Mapo Tofu Frito Pie – Minced Pork, Aged Cheddar Cheese, Scallion

Karaage – Sake & Soy Chicken Thigh, Maggi Ranch Dressing

Vanilla Soft Serve Sundae – Balsamic Blueberry Sauce, Sea Salt Graham Cracker

Vanilla Soft Serve Sundae – Maple Cookie Crumble, Brown Sugar Bacon, Walnut Sauce

Black Sesame Panna Cotta – Dark Cherries, Black + White Sesame Brittle

Sweet Anko & Camembert Toast – Cap ‘n Crunch Breading, Kuromitsu Syrup

Admitting up front that I have no idea who Eric B & Rakim are, nor a great deal of appreciation for eateries that seem to value being “cool” over being excellent, it was with four frequent dining pals that a table was filled at Paid in Full on Friday night, an Email sent in advance and answered by Chef Michael Plourde putting names on the wait list at 6:30pm but the no reservations policy still seeing groups wait for nearly thirty minutes in a small area next to the Bar.

Decorated in a style best described as Retro-J-Pop, everything from graffiti geishas to Star Wars and a disco ball making an appearance in the former Fish n’ Bowl space on South Durango, Paid In Full originally opened its doors in late September as the brainchild of two former Wynn employees with high accolades coming from at least one highly valued voice, the Japanese Street Food concept at the very least something new in a part of town otherwise mostly same-same.

In reality as much “fusion” as it is Street Food, the frequently changing menu only found via Social Media featuring everything from “Traditional Takoyaki” to a Mapo Tofu “Frito Pie” over a range of some 25-30 plates ranging small to large, it was following recommendations of “three plates per person” that exactly one-half of the day’s dishes were requested, a nicely paced roll-out of 1-2 at a time occurring over the course of nearly two hours.

Well priced and best portioned for groups of two or four thanks to plating, the grand total with tax and tip coming out to around $40 each on this particular night, it was with waters filled frequently that dinner began by way of flash-fried Udon covered in Sauce not dissimilar to that of a Big Mac, the flavors nostalgic for those who’ve not eaten at McDonald’s in nearly two decades while the follow-up Sweetbread Katsu was marred by smaller Nuggets than those seen in pictures which largely muted the Offal, though the sliced Snow Pea salad and Asian Barbeque Sauce were quite nice.

Continuously giving off a Momofuku circa-2007 vibe throughout the evening, the music a bit lower but the influences undeniable, it was as Bel Biv DeVoe played that all agreed one slice of the Crispy Tapioca was enough to get a sense of the dish and move on to better, the oily mouthfeel quickly replaced by Brussels Sprouts with sweet Sauce juxtaposing Pumpkin Seeds and crispy Basil a very novel and delicious spin on a dish that seems to be offered everywhere these days.

Taking a briny turn for the only part of the meal served as a trio, two styles of Takoyaki and an Okonomiyaki served more like a Burger Patty-sized Fishcake highlighted by the Traditional Octopus Balls as the others simply came across as mushy and muddled by too many competing flavors, it was surprisingly in the “Large Plates” that Paid In Full really hit full stride, the take-out box of springy Noodles dazzling with Garlic mellowed by Cabbage and Mushrooms while the clever Mapo Tofu cast aside any sense of subtlety by way of minced Pork amidst the crispy Corn Chips and plenty of Sichuan Peppers beneath melted Cheddar Cheese.

Strangely saving a small plate of fried Chicken for last, the flavor fine but Breading lacking any crunch to help differentiate it from Flesh, it was setting aside only one of three Sundaes that dinner concluded in four Desserts, the Vanilla Soft Serve taking well to both Blueberries and Graham Crackers as well as Bacon and Maple with lightly bitter Walnut Sauce while the finely blended Panna Cotta and Red Bean Cheese Toast each walked a tightrope between sweet and savory to good effect.

THREE STARS: Still fairly new at only six weeks in Paid In Full is the sort of place one wants to love for having the guts to be different, but based on just one meal the food thus far seems to lack consistency not only from dish to dish but from what is featured in photos early on to what was served on this particular night.

RECOMMENDED: Crispy Brussels Sprouts, Traditional Takoyaki, Mapo Tofu Frito Pie, Triple Garlic Yakisoba, Sweet Anko & Camembert Toast.

AVOID: Sweetbread Katsu, Escargot Takoyaki, Karaage.

TIP: Open from 5:00pm-10:00pm Monday through Thursday and an hour later on Friday/Saturday, Liquor license pending and website mostly useless.

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

www.paidinfull-lv.com

Posted in Dessert, Food, Ice Cream, Las Vegas, Nevada, Octopus, Paid In Full, pancake, Pancakes, Pork, Sweetbread, Sweetbreads Tagged Aged Cheddar Cheese, Aged Parmesan, Aioli, Animal Style, Anko, Anko Bean, Bacon, balsamic, Balsamic Blueberry Sauce, Balsamic Vinegar, Basil, Black + White Sesame Brittle, Black Sesame, Black Sesame Panna Cotta, Blueberries, Blueberry, Bonito, Bonito Flake, Brown Sugar, Brown Sugar Bacon, Brussels Sprouts, Bulldog Sauce, Cabbage, Camembert, Camembert Cheese, Cap 'n Crunch Cereal, Cap n’ Crunch, Cereal, Cheddar, Cheddar Cheese, Cheese, Cherries, Cherry, Chicken, Chicken Thigh, Chili, Cookie, Cookies, Crispy Brussels Sprouts, Crispy Tapioca, Custard, Dark Cherries, Dessert, Desserts, endoedibles, Escargot, Escargot Takoyaki, Fish, Food, Foodie, Fried Chicken, Fries, Frisee, Frito, Frito Pie, Fritos, Garlic, Garlic Aioli, Ginger, Graham, Graham Cracker, Graham Crackers, Ice Cream, Karaage, Katsu, Kuromitsu, Kuromitsu Syrup, Las Vegas, LV, Maggi, Maggi Ranch Dressing, Maple, Maple Cookie, Maple Cookie Crumble, Maple Cookies, Mapo Tofu, Mapo Tofu Frito Pie, Michael Plourde, Minced Pork, Mushroom, Mushrooms, Negi, Nevada, Noodle, Noodles, Nori, Nori Powder, NV, Octopus, Octopus Takoyaki, Okonomiyaki, Paid In Full, Pancake, Pancakes, Panna Cotta, Parmesan, Parmesan Cheese, Pastries, Pastry, Pea, Peas, Pepitas, Pickled Ginger, Pie, Pig, Pork, Pork Belly, Pudding, Pumpkin Seeds, Radish, Radishes, Ranch, Ranch Dressing, Red Bean, Sake, Sake & Soy Chicken Thigh, Salsa, Salsa Verde, Salt, Scallion, Scallions, Sea Okonomiyaki, Sea Salt, Sea Salt Graham Cracker, Sea Urchin, Sea Urchin Aioli, Sesame, Sesame Brittle, Sin City, Snow Pea, Snow Peas, Soft Serve, Soft Serve Ice Cream, Soy, Soy Sauce, sprouts, Squid, Sugar, Sweet Anko & Camembert Toast – Cap ‘n Crunch Breading, Sweet Chili Vin, Sweetbread, Sweetbread Katsu, Sweetbreads, Syrup, Takoyaki, Takoyaki Sauce, Tapioca, Thigh, Traditional Octopus Takoyaki, Triple Garlic Yakisoba, Tuna, Udon, Udon Fries, Uni, Vanilla, Vanilla Soft Serve Sundae, Vegas, Vinegar, Walnut, Walnut Sauce, Walnuts, White Fish, White Sesame, Yakisoba

December 8, 2017
7:56 AM
by: Uhockey

Stacks & Yolks, Las Vegas NV

Stacks & Yolks

S’mores – Chocolate Pancakes, Crushed Graham Crackers, Whipped Marshmallow Cream, Toasted Marshmallows

Alabama Slamma – Peanut Butter Pancakes, Bananas, Pecans, Whipped Cream, Chocolate Drizzle

Deep Fried Churro French Toast – Butter, Cinnamon, Sugar, ‘Maple Syrup’

Previously called Griddlecakes, a meal in April 2015 at the location on North Jones Boulevard so unmemorable that the connection did not become evident until viewing aged Social Media posts, it was as part of breakfast on Friday that a visit was made to Stacks & Yolks on South Durango Drive, a new name and updated menu from the same ownership seeing the place fare better despite a new set of faults.

Tucked away in a plaza also featuring fast food, foot spas and firearms suppliers, a fairly typical situation for many family-owned Restaurants spread across The Valley, those frequenting the area will likely know the space thanks to bold yellow signage visible from the street and with a large parking lot available those deciding to stop in will find the theme replicated many-fold on the inside where early morning remains fairly quiet save for weekends.

Once known for a fairly typical collection of Eggs, Hashes and Griddles but since going for gusto by way of oversized plates and Pancakes featuring a dozen different Batter flavors plus at least ten Toppings daily, it was immediately upon entry just prior to eight o’clock that guests were greeted and invited to “sit anywhere you like” by a lone young server prone to calling everyone “boss” or “my man” before knocking on tables as if by habit.

No doubt an all-ages environment, two men in suits discussing business at one table while two women, an infant and pre-school aged child occupied a four-top across the way, it was as current Pop staples played overhead that selections were made from a sizable collection, the ability to customize great for those who are picky or with allergies and the prices mostly on par with other independently owned Breakfast places.

Eventually settling on three individual plates priced $5.99 to $8.99, the “10-Pancakes and 10-Eggs in under an hour” challenge saved for another day, it was perhaps fifteen minutes before all three items were delivered in succession, the warm pseudo-Syrup quickly set aside in favor of the good stuff brought from home and first bites of the Churro-style ‘Short Stack’ immediately proving worthwhile as the fried Bread thickly coated in Cinnamon and Sugar offered a great crunch that quickly gave way to a soft custard-soaked center.

Moving next to the Pancakes, two $5.99 specialty singles requested and both barely visible beneath a mountain of toppings, it is surprisingly in their signature item that Stacks & Yolks comes up short as a result of flavors that simply taste ‘off,’ the use of syrups or concentrates likely at fault as the Peanut Butter’s faint taste was almost imperceptible while the Chocolate tasted mostly like Hot Cocoa Mix, though in both cases the combination of Whipped Cream and all the rest were enough to make them mostly enjoyable.

THREE STARS: In a city with no lack of Breakfast joints, both chains and independently owned, Stacks & Yolks falls somewhere towards the middle of the pack in terms of everything from price to service to the food itself.

RECOMMENDED: Churro French Toast.

AVOID: Flavored Batters seem to be a waste unless buried in toppings.

TIP: The social media #stacksandyolks offer featured on tables can only be applied to plain Buttermilk Pancakes without any toppings, IE you cannot simply take $3.99 (the cost of one Pancake) off of a Short Stack or Specialty Pancake.

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

www.stacksnyolks.com

Posted in Breakfast, Food, French Toast, Las Vegas, Nevada, pancake, Pancakes, Stacks & Yolks, Stacks and Yolks Tagged Alabama Slamma, Alabama Slamma Pancakes, Banana, Bananas, Breakfast, Butter, Chocolate, Chocolate Drizzle, Chocolate Pancake, Chocolate Pancakes, Churro, Churro French Toast, Churros, Cinnamon, Cinnamon Sugar, Cream, Crushed Graham Crackers, Deep Fried Churro French Toast, Deep Fried French Toast, endoedibles, Food, Foodie, French Toast, Fried French Toast, Ginger, Graham Crackers, Las Vegas, LV, Maple Syrup, Marshmallow, Marshmallows, Nevada, NV, Pancake, Pancakes, Peanut, Peanut Butter, Peanut Butter Pancake, Peanut Butter Pancakes, Peanuts, Pecan, Pecans, S'mores, S'mores Pancake, S'mores Pancakes, Sin City, Stacks & Yolks, Stacks and Yolks, Sugar, Syrup, Toasted Marshmallows, Vegas, Whipped Cream, Whipped Marshmallow Cream

December 8, 2017
7:04 AM
by: Uhockey

Dee’s Donuts, Las Vegas NV

Dee’s Donuts

Old Fashioned with Glaze

Buttermilk Bar with Maple Glaze

Blueberry Cake with Blueberry Glaze

Cinnamon Roll with Glaze

Red Velvet Cake Donut with Glaze and Sprinkles

Raised Donut with Strawberry Glaze, Chocolate and Vanilla Frosting Drizzle

Apple filled Donut with Glaze

Chocolate Cake Donut with Glaze

Apple Fritter with Glaze

Bavarian Cream with Chocolate Frosting

Raised Donut with Blueberry Glaze and Vanilla Frosting Drizzle

Raised Donut with Maple Glaze

Raised Donut with Chocolate Frosting and Sprinkles

Previously with several stores in Las Vegas, but cutting back to just one in Centennial as new Donut shops have proliferated across the Valley, it was early Friday that a stop was made at Dee’s Donuts, construction along the 215 going North confusing an outdated GPS but the shop itself conveniently located in a small shopping plaza just off the highway.

Open at 5am daily, a sign on the inside indicating that this even includes Christmas, guests entering Dee’s will immediately find themselves standing at the center of a large space across from Coffee and coolers with seating to the right and Pastries to the left, a lone man identifying himself as the owner busying himself packing pre-orders as patrons filter in and out with paper bags or pink boxes in hand.

A classic Doughnuttery not unlike Ronald’s, Friendly or Real, the selection ranging from Old Fashioned and Buttermilk Bars to Yeasted or Cake choices with no signs of Cronuts, Bacon or Cereal, it was unfortunately without Crullers made on this particular day that a some-for-now and more-for-later approach was taken to ordering, the total coming out to around a buck for each when accounting for tax.

Sitting down to enjoy a portion of the lot while still at 6401 North Durango Drive, the interior clean and lightly decorated for The Holidays with festive tunes playing overhead, it was beneath a liberal pouring of sugary Glaze that Dee’s Old Fashioned unfortunately got lost before moving on to a still-warm Blueberry Cake Donut dressed in light blue topping, the flavor not quite ‘natural’ but still quite delicious with a soft and buttery crumb.

Said by others to offer a really great Buttermilk Bar, the item no doubt with fans considering all but one Maple and one Chocolate were sold out just past 7:00am, it was confirming rumors that teeth sank into the soft Biscuit with oil penetrated perhaps 1/8” beneath Maple Glaze, the topping far less cloying than many both here and atop a fluffy yeasted Ring enjoyed later.

Not a place that will be confused with artisan shops charging double per Donut, everything undoubtedly made from a mix but both the spiraled Cinnamon Roll and warm Red Velvet Cake showing fairly well, it was not until several hours later that teeth sank into a pocket filled with sugary Apple Pie Filling, the HFCS simply too sweet to be enjoyable while the Bavarian fared better despite a fairly skimpy amount of Vanilla Pudding.

Tasting bites of three more Yeast Rings, the Strawberry less sweet than Dunkin but still not on par with the likes of ACE which somehow manages to make theirs taste more “fruity,” it was finally with a compact and crisp Apple Fritter followed by glazed Chocolate Cake that tasting was completed, the former amidst Sin City’s top five but the latter suffering from an astringent aftertaste.

TWO AND A HALF STARS: Serving a part of town where Donuts are fairly scarce there is clearly a reason Dee’s has its following, but in comparison to other ‘local’ shops like Ace, Friendly, Real and others it simply does not stand up save for good prices and a few specific items.

RECOMMENDED: Buttermilk Bar, Blueberry Cake Donut, Raised Donut with Strawberry Glaze.

AVOID: Chocolate Cake Donut, Apple Pie Filled Donut, Raised Donut with Chocolate Glaze.

TIP: Open 5a-7p weekdays and until 3pm on Weekends.

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

http://deesdonuts.wixsite.com/deesdonuts

Posted in Breakfast, Dee, Dee's Donuts, Dessert, Food, Las Vegas, Nevada Tagged Apple, Apple filled Donut with Glaze, Apple Fritter, Apple Fritter with Glaze, Apples, Bavarian Cream with Chocolate Frosting, Blueberries, Blueberry, Blueberry Cake with Blueberry Glaze, Buttermilk, Buttermilk Bar, Buttermilk Bar with Maple Glaze, Cake, Chocolate, Chocolate and Vanilla Frosting Drizzle, Chocolate Cake, Chocolate Cake Donut with Glaze, Chocolate Frosting, Cinnamon, Cinnamon Roll, Cinnamon Roll with Glaze, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, endoedibles, Food, Foodie, Fritter, Las Vegas, LV, Maple, Nevada, NV, Old Fashioned, Old Fashioned Donut, Old Fashioned Doughnut, Old Fashioned with Glaze, Pastries, Pastry, Pudding, Raised Donut, Raised Donut with Blueberry Glaze and Vanilla Frosting Drizzle, Raised Donut with Chocolate Frosting and Sprinkles, Raised Donut with Maple Glaze, Raised Donut with Strawberry Glaze, Red Velvet, Red Velvet Cake, Red Velvet Cake Donut with Glaze and Sprinkles, Sin City, Sprinkles, Strawberries, Strawberry, Vanilla, Vanilla Pudding, Vegas, Yeast Donut, Yeast Doughnut, Yeasted Donut, Yeasted Doughnut

December 2, 2017
4:55 PM
by: Uhockey

Herringbone [7,] Las Vegas NV

Herringbone

Iced Tea

It’s Still Hot in Mexico – Resposado Tequila, Thai Chili, Agave, Lime, Cilantro, Cucumber Juice

Cherrystone Clam Ceviche – Salmon, Pico, Peppers, Vinaigrette

Ceviche Toastada – Rockfish, Serrano Peppers, Red Onion, Cilantro, Lime, Radish, Guacamole

Pacu Fish Ribs – Grilled, Cranberry Chipotle BBQ, Charred Lemon

Charred Squid – Lamb Sausage, Squid Ink Aioli, Citrus Vinaigrette

Pork Belly Tacos / Duck Confit Tacos – Potato Scallion Pancakes, Matchstick Apples, Greens with Sorrel, Apple, Grape, Mandarin Orange and Quince Salad

Cherrystone Clams – Mushrooms, Linguica Sausage, Garlic, Tomatoes, Red Peppers

Buffalo Octopus – Black-eyed Peas, Celery, Carrots, Ranch

Mary’s Roasted Half Chicken – Tortilla Shells, Black Beans, Scallion Rice, Arugula, Spicy Guacamole Crema

Brussels & Pecans – Deep Fried, Candied Pecans

Coffee

Mascarpone Cheesecake – Mascarpone, Strawberry Gelee, Pistachio, Mandarin-Yuzu Sorbet

Chocolate Cake – Caramel Mousse, Raspberry Chocolate Ganache, White Chocolate Cream

Chocolate, Sea Salt & Caramel – Chocolate Sauce, Candied Hazelnuts, Chocolate Crumble, Nutella Gelato

It may come as a surprise to some that although Las Vegas likely possesses more 24/7 Bars and Sports Bars than anywhere in America, many highly regarded both locally and nationally, the process of finding one that offers great food while also being suitable for a ten year old is easier said than done, the vast majority of these allocated to The Strip and even then some like Lagasse’s Stadium off-limits du e to gaming which made the decision to visit Herringbone for the Big Ten Championship a perfect, if unlikely, fit.

Rapidly approaching anniversary number two amidst Aria’s second floor dining collection, the trio of Brian Malarkey’s Herringbone, Jean Georges Steakhouse and Mina’s Bardot Brasserie arguably the best 100-yard stretch of dining in a city full of outstanding food, it was just moments prior to a 5pm Kickoff that three guests checked in at the hostess podium in front of the large space, an offer of indoors or outside clearly favoring the former thanks to at least a dozen televisions including four set to the Buckeyes and Badgers with others showing Miami versus Clemson.

Frequently offering in-game commentary during lunch or on NFL Sundays, the decision to play low-volume music from a DJ outdoors understandable based on Weekend evening clientele, it was shortly after settling into a standard size four-top that guests were greeted by familiar faces including longtime servers and managers plus Chef Nick Aoki.

Having last visited the Restaurant in June for a pre-show Dinner, the menu since transitioning to Autumn and soon to give rise to Winter 2017, it was after perusing the choices for several minutes and ordering drinks including a spicy holdover titled It’s Still Hot in Mexico that the decision was made to give Chef Aoki Carte Blanche for the evening, several current items offered in addition to some upcoming throughout the course of the game.

Specifically requesting just one dish and otherwise offering no allergies or predilections, the youngster happy to keep pace with adults while sipping Cranberry Juice, it was not long before plates began a steady roll-out started by marinated Cherrystone Clams mixed with tender Salmon and diced Vegetables dressed in lemony Vinaigrette, the flavors bold but balanced and a nice tie-in to the aforementioned request of a housemade Corn Tortilla fried crispy and topped with Guacamole, Peppers and cubes of meaty Rockfish.

Ending Las Vegas’ warmer weather with grilling still on the brain, Geno Bernardo’s long-established connections frequently allowing Herringbone to work with ingredients not featured elsewhere in town, it was with both raw preparations quickly consumed that a large plate of Pacu roasted on the Ribs was presented, the texture not unlike Pork lending itself nicely to a thick mop of smoky Barbecue Sauce with small bones rarely a nuisance while the charcoal-kissed Squid from Nick looked forward to the next season as each snappy Cephalopod was stuffed with warming Lamb Sausage.

Ever a confident kitchen, both Chef Aoki and Bernardo given a lot of creative control despite the restaurant now being a “brand” with five locations, it was transitioning from Sea to Land that course five offered two types of “Tacos” served on tender Potato Pancakes, the dark-meat Duck supple, gamey and perfect for fans of Fowl while the Pork Belly was its typical crowd-pleasing self with fatty Flesh juxtaposing crispy Skin.

Returning to the Ocean for two familiar items, the opening Clams now served hot with Mushrooms and housemade Linguica bathed in Garlic preceding Summer’s Buffalo Octopus that remains a Herringbone best-seller thanks to both the beautifully charred Tentacles and creamy Black Eyed Peas beneath, it was with a large-format modification of Herringbone’s Roasted Chicken that savories came to a close, all the makings for Tacos including Beans, Rice and feather-light Guacamole offered alongside a half-Bird from Mary’s with both Dark and Light Meat cooked exactly as they should be.

Certainly not forgetting the Sprouts, still one of Sin City’s best preparations thanks to a quick trip to the fryer plus candied Pecans and sticky-sweet Sauce, it was moving from Iced Tea to Hot Coffee as the game entered quarter number four that Dessert arrived, none changed from last visit but all still delicious with the Cheesecake again a standout though the little guy personally loved and devoured most of the Nutella Gelato and Chocolate-Caramel Tart.

FIVE STARS: Continually evolving while service remains some of the strongest in the city there is really no reason to think of Herringbone as anything less than one of Las Vegas’ best mid-priced Restaurants, the price-point obviously a bit shifted just like everything else on The Strip but not one dish over the course of two recent visits anything less than excellent.

RECOMMENDED: Pacu Ribs, Ceviche Tostada, Buffalo Octopus, Charred Squid, Brussels Sprouts, Mascarpone Cheesecake.

AVOID: N/A, though they really should bring back the opening Menu’s Carrot Cake or Banana Bread Pudding to spruce up the Dessert Menu.

TIP: Several items were daily specials or upcoming dishes from the Winter Menu, please see online menu and Herringbone Social Media for current offerings.

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

www.herringboneeats.com

Posted in Coffee, Dessert, Food, Herringbone, Ice Cream, Las Vegas, Nevada, Octopus, pancake, Pancakes, Pork, Tasting Menu Tagged 100% Maple Syrup, Agave, Aioli, Apple, Apples, Arugula, Avocado, Avocados, Bacon, Barbecue Sauce, Barbeque Sauce, BBQ Sauce, Beans, Bird, Black Beans, Black-eyed Peas, Brian Malarkey, Brussels, Brussels & Pecans, Brussels Sprouts, Buffalo Octopus, Cake, Candied Hazelnuts, Candied Pecans, Caramel, Caramel Mousse, Caramelized Hazelnuts, Carrots, Celery, Ceviche, Ceviche Toastada, Charred Lemon, Charred Squid, Cheese, Cheesecake, Cherrystone Clam, Cherrystone Clam Ceviche, Cherrystone Clams, Chicken, Chocolate, Chocolate Cake, Chocolate Crumble, Chocolate Ganache, Chocolate Sauce, Chocolate Sea Salt & Caramel, Cilantro, Citrus, Citrus Vinaigrette, Clam, Clams, Cocktail, Cocktails, Confit Duck Taco, Confit Duck Tacos, Corn, Cranberries, Cranberry, Cranberry Chipotle Barbecue Sauce, Cranberry Chipotle BBQ, Cranberry Chipotle BBQ Sauce, Cranberry Chipotle Sauce, Cranberry Juice, Cream, Crema, Crumble, Cucumber, Cucumber Juice, Cucumbers, Dark Chocolate, Dessert, Desserts, Duck, Duck Taco, Duck Tacos, endoedibles, Fish, Fish Ribs, Food, Foodie, Fowl, Ganache, Garbanzo Beans, Garbonzo Bean, Garlic, Gelato, Geno Bernardo, Grape, Grapes, Greens, Guacamole, Hazelnut, Hazelnuts, Herringbone, Ice Cream, Iced Tea, Ink, It’s Still Hot in Mexico, Lamb, Lamb Sausage, Las Vegas, Lemon, Lime, Limes, Linguica, Linguica Sausage, LV, Mandarin, Mandarin Orange, Mandarin Oranges, Mandarin-Yuzu Sorbet, Mandarins, Maple, Maple Syrup, Mary's Chicken, Mary's Organic Chicken, Mary’s Roasted Half Chicken, Mascarpone, Mascarpone Cheese, Mascarpone Cheesecake, Matchstick Apples, Mixed Drink, Mixed Drinks, Mushroom, Mushrooms, Nevada, Nicholas Aoki, Nick Aoki, Nutella, Nutella Gelato, NV, Octopus, Onion, Onions, Oranges, Pacu, Pacu Fish, Pacu Fish Ribs, Pacu Ribs, Pancake, Pancakes, Pastries, Pastry, Pecan, Pecans, Pepper, Peppers, Pico, Pico de Gallo, Pig, Pistachio, Pistachios, Pork, Pork Belly, Pork Belly Taco, Pork Belly Tacos, Potato Pancake, Potato Pancakes, Potato Scallion Pancakes, Quince, Radish, Radishes, Ranch, Raspberries, Raspberry, Raspberry Chocolate Ganache, Red Onion, Red Onions, Red Peppers, Resposado, Resposado Tequila, Ribs, Rice, Roasted Chicken, Rock Fish, Rock Fish Ceviche, Rockfish, Rockfish Ceviche, Salad, Salads, Salmon, Salmon Fish, Sausage, Scallion, Scallion Rice, Scallions, Sea Salt, Serrano Pepper, Serrano Peppers, Sin City, Sorrel, Spicy Guacamole Crema, Squid, Squid Ink, Squid Ink Aioli, Strawberries, Strawberry, Strawberry Gelee, Taco, Tacos, Tart, Tasting Menu, Tea, Tequilla, Thai Chili, Tomato, Tomatoes, Tortilla, Tortilla Shells, Tortillas, Tostada, Vegas, Vinaigrette, White Chocolate, White Chocolate Cream, Yuzu

December 2, 2017
11:41 AM
by: Uhockey

7th & Carson [2,] Las Vegas NV

7th & Carson

Breakfast Pizzetta – Fresh Mozzarella, Scrambled Eggs, Bacon

Crustless Quiche – Prosciutto and Fontina with Arugula, Apple, Almond Salad

Chicken + Waffles – Apple Waffle, House Fried Chicken Wings, Bourbon Syrup, Powdered Sugar, Butter

Brioche French Toast – Whipped Butter, Apples, Lavender Syrup, Powdered Sugar

Irish Breakfast – Toast Soldiers, Tomatoes, Beans, Mushrooms, Black Pudding, White Pudding, Back Rashers, Sausage, 63° Eggs

Fish & Chips – Cod, Herb Tartar, Oak Barrel Malt Vinegar, Herb Fries, Ketchup

Tandoori Heirloom Carrots – Vauduvan, Citrus Yogurt, Turmeric Oil, Crispy Carrot Tops

7th Street Ham + Cheese Toast – Serrano Ham, Manchego, Medjool Dates

Recently garnering a nod from at least one local publication as one of 2017’s best new Restaurants it was as a party of two that Brunch was enjoyed at 7th & Carson on Saturday morning, the retooled Downtown space that formerly housed Glutton a mere five months old and continuing to tweak a menu that was already quite good with the addition of several new Dinner items plus Lunch and Brunch service.

Open Thursday through Monday from 11am until 11pm and currently beleaguered by Sin City’s slowest month of the year, the annual Great Santa Run further stalling sales on this particular day by way of closures of several streets including Fremont, it was nonetheless that owner Liam Dwyer was present greeting guests just prior to noon, Chef Gregg Fortunato seeing over an open kitchen where attention to detail remains a hallmark for even the simplest of plates.

Showing the College Football Conference Championships plus NBA Basketball on a trio of Televisions while modern tunes played lightly overhead, a large party who occasionally became fairly boisterous really the only thing getting in the way of a completely relaxing Saturday morning, it was at a corner table bathed in sunlight that guests were seated and presented menus, a collection of seventeen items offered on one side with libations listed on the back.

Unchanged in terms of menu layout save for the addition of a section labeled “Jars,” the focus remaining on items from the Wood-burning oven with a more “Eggs & Bacon” slant, it was passing on Cocktails or Beer that Brunch began with one of Chef Fortunato’s lightly charred Pizzettas, the decision to scramble Eggs rather than add whole after baking a welcome change from what almost everyone else is doing that kept everything piping-hot and balanced over the fermented and fluffy Dough.

Ordering five items from the Brunch Menu and supplementing with a few Lunch dishes, lightly smoky Eggs continued by way of a “Crustless Quiche” served in stoneware hot from the Oven, it was with every bite of the feather-light mix featuring Fontina Cheese and Prosciutto that tasting moved onward to 7th & Carson’s Chicken and Waffles, the decision to use their housemade C.F.C. Wings without spice not only a little bland, but difficult to navigate due to the Bones and somewhat skimpy in portion at a cost of $17.

Getting back on track with French Toast, four triangles nicely caramelized and topped with stewed Apples plus Lavender Syrup for $11, it was in follow-up that Mr. Dwyer’s “favorite” dish was presented, the Full Irish done justice by a collection of outsourced ingredients including both Black and White Puddings plus authentic Back Bacon and Toast Soldiers first used for scooping and then for wiping up Eggs with a gooey sous vide Yolk.

Moving on to another overseas specialty with traditional Fish & Chips, the inclusion of a Malt Vinegar sidecar, housemade Tartar Sauce plus fresh cut Fries making the $12 plank of moist and flaky Cod an even bigger bargain in comparison to anything Gordon Ramsay is peddling at The Linq, it was after debating a Parfait to finish that the decision was made to instead invest in Gregg’s newly-introduced Vadouvan Carrots served in a spiral of Yogurt with fried Carrot Tops, everything about the plate commanding ones attention thanks to contrasting textures and bold flavors while the 7th Street Ham + Cheese was also quite excellent, the oven-toasted Bread thick and crunchy beneath drapes of Pork, nutty melted Cheese and gently roasted Dates.

FOUR STARS: Still finding its way across from Container Park and eat., a challenge that has seen yet another Restaurant open and shutter in less than six months a few doors down, 7th & Carson continues to make a strong case for itself with a Brunch Menu full of both local and international favorites that will undoubtedly please most while the setting and service remain amongst the best Downtown.

RECOMMENDED: Irish Breakfast, Breakfast Pizzetta, Tandoori Carrots, Fish + Chips, 7th Street Ham + Cheese.

AVOID: The Chicken + Waffles is simply not worth the extra $6 compared to Fortunato’s outstanding C.F.C. Wings and the lack of a Dessert menu is still a glaring omission in comparison to the space’s former inhabitant.

TIP: Beginning 12/9/17 the Restaurant will be featuring Brunch Bingo sponsored by Campo Viejo from 11am until 2pm, winners receiving Bottomless Mimosas on the house.

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

www.7thandcarson.com

Posted in 7th & Carson, 7th and Carson, Breakfast, Food, French Toast, Las Vegas, Nevada, Pizza, Pork, Waffle, Waffles Tagged 63° Eggs, 7th & Carson, 7th and Carson, 7th Street Ham + Cheese Toast, Almond, Almond Salad, Almonds, Apple, Apple Waffle, Apples, Arugula, Back Bacon, Back Rasher Bacon, Back Rashers, Bacon, Bean, Beans, Black Pudding, Boudin, Boudin Blanc, Boudin Noir, Bourbon, Bourbon Syrup, Bread, Breakfast, Breakfast Pizza, Breakfast Pizzetta, Brioche, Brioche Bread, Brioche French Toast, Brioche Toast, Brunch, Butter, Carrot, Carrot Tops, Carrots, Cheese, Chicken, Chicken & Waffles, Chicken and Waffles, Chicken n' Waffles, Chicken Wings, Chips, Citrus, Citrus Yogurt, Cod, Confectioner's Sugar, Crustless Quiche, Date, Dates, Downtown, Downtown Las Vegas, DTLV, Egg, Egg Yolk, Eggs, endoedibles, Fish, Fish & Chips, Fish and Chips, Fish n' Chips, Fontina, Fontina Cheese, Food, Foodie, French Fries, French Toast, Fresh Mozzarella, Fried Chicken, Fries, Full Irish, Full Irish Breakfast, Gregg Fortunato, Ham, Ham + Cheese, Ham and Cheese, Herb Fries, Herb Tartar, Herb Tartar Sauce, House Fried Chicken Wings, Irish Breakfast, Ketchup, Las Vegas, Lavender Syrup, Liam Dwyer, LV, Malt Vinegar, Manchego, Manchego Cheese, Medjool Date, Medjool Dates, Mozzarella, Mozzarella Cheese, Mushroom, Mushrooms, Nevada, NV, Oak Barrel Malt Vinegar, Pig, Pizza, Pork, Powdered Sugar, Prosciutto, Quiche, Salad, Sausage, Scrambled Eggs, Serrano, Serrano Ham, Sin City, Soldiers, Sugar, Syrup, Tandoor, Tandoori, Tandoori Carrots, Tandoori Heirloom Carrots, Tartar, Tartar Sauce, Toast, Toast Points, Toast Soldiers, Tomato, Tomatoes, Turmeric, Turmeric Oil, Vauduvan, Vegas, Vinegar, Waffle, Waffles, Whipped Butter, White Pudding, Yogurt, Yolk

December 1, 2017
5:18 PM
by: Uhockey

India Oven Masala Bar & Grill, Las Vegas NV

India Oven Masala Bar & Grill

Mango Lassi – Housemade Yogurt, Mango Pulp

Pappadum – Tamarind Chutney, Mint Chutney

Chicken Samosa – Deep Fried Turnovers stuffed with spicy ground Chicken

Chili Paneer – Cottage Cheese, Bell Peppers and Onions in spicy tangy Sauce

Lamb Vindaloo – Lamb Cubes and Potatoes in Spicy Curry Sauce

Chicken Tikka Masala – Tandoor broiled Boneless Chicken in Tomato, Onion and Butter Sauce

Mixed Vegetable Curry – Eggplant, Peppers, Potatoes, Onions and Cauliflower in Spicy Curry Sauce

Boiled Basmati Rice

Garlic Naan – White Bread baked in Tandoor and topped with Garlic

Masala Dosa – Crèpe stuffed with spiced Potato served with Tomato Chutney, Coconut Chutney and Sambar

Kabuli Naan – White Bread baked in Tandoor filled with Nuts, Raisins and Cherries

Kheer – Cardamom Rice Pudding

Cassata Ice Cream Cake – Strawberry, Vanilla, Pistachio, toasted Pecans, Chocolate Chips and Orange Sponge Cake

Located on East Flamingo near Maryland Parkway, an area that apparently has ten Indian Restaurants within a one-mile radius, India Oven Masala Bar & Grill represents the union of prior occupant Indian Oven and the Strip’s India Masala, owner Ulzan Mehta recently taking over the elegantly decorated space and sprucing up the menu with specialty dishes from both the South and North of India.

An accountant by trade and restaurant owner by choice, a self-proclaimed love of food from his homeland seeing Mr. Mehta enter the ever-competitive industry later than many with a collection of old family recipes and regional influences, guests entering India Oven Masala will likely first be struck by both how well-lit and eye-catching the décor is, everything from the lobby featuring a gold statue of Ganesha to the bathrooms spotless, as too is the kitchen and bar.

Featuring a seven-page dinner menu in addition to a lunch buffet like almost every other Indian Restaurant in town, though several differences in each look to set India Oven Masala apart from the pack, the first of these is immediately evident on viewing the right side of the buffet-line where a live-kitchen producing both Naan and Dosa is located, one of only two of its kind in Las Vegas operating both afternoon and evening to produce fresh bread filled or topped with a bounty of unique ingredients.

Charging prices comparable to other such spots in town, the Buffet just $11.99 seven days a week including bottomless Mango Lassi, it was while tablemates enjoyed White Wine and Indian Beer that a glass of the thick Yogurt drink was enjoyed alongside appetizers including crispy Pappadum and piping hot Chicken Samosa, the latter far better than anything fried at Mt. Everest, Delhi or Urban Turban thanks to the lightness of the Batter, not to mention the finely ground Chicken teaming with aromatic spices.

Further impressed by Chili Paneer, the squeaky cubes of Cheese in a fiery red Sauce featuring Bell Peppers and Onions immediately bringing beads of sweat to the brow of one at the table, it was with the first of two sizable servings of Jasmine Rice that three entrees were presented, the ubiquitous Chicken Tikka Masala offering far more Meat than many while the cubed Lamb Vindaloo was served medium-spicy and delicious, though one diner felt the Protein was sort of dry while no one complained about Mixed Vegetable Curry that featured at least five different Ingredients all cooked to appropriate consistencies, a difficult task considering the fact that Eggplant is almost always rendered mushy in such cases.

Invited to take a short break from dining to visit the side-kitchen, a virtually spotless station where the ingredients and tradition of Dosa were explained by one of Ulzan’s employees, it was upon return to the table that two types of Naan including a unique version stuffed with Fruit and Nuts were presented along with a forearm sized Dosa, the crispy Pancake stuffed with fragrant Mashed Potatoes delicious on its own and even better with housemade Coconut or Tomato Chutney that is traditionally served as part of Breakfast in Southern India.

Rounding out the meal with two Desserts, a bit of disappointment here as neither the Gajar Halwa nor Gulab Jamun listed on the menu were available, it was instead a small bowl of creamy Kheer and the previously unknown dish called Cassata that were served, the latter taking its name from an Italian Cake traditionally featuring Strawberries despite actually being quite similar to Spumoni topped with Dark Chocolate Chips and crumbled Pecans.

FOUR AND A HALF STARS: Very good right up to the end, running out of a standard menu item without a doubt one of the cardinal sins of Restaurant ownership, it seems safe to say that India Oven Masala one-ups the competition by way of both its décor and cuisine, the latter offering far more to be explored at future visits and Mr. Mehta clearly committed to offering something a little different than the typical Las Vegas Indian dining experience.

RECOMMENDED: Chicken Samosa, Mixed Vegetable Curry, Masala Dosa, Kabuli Naan, Chili Paneer.

AVOID: As above, one person felt the Lamb was a bit dry while the lack of Carrot Pudding was personally quite disappointing.

TIP: Proud to offer catering as well as a 10% discount to UNLV students the online menu is not currently 100% accurate, so please see photos for pricing and items such as the Dosa.

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

www.indiamasalalasvegas.com

Posted in Dessert, Food, Ice Cream, India Oven Masala, India Oven Masala Bar & Grill, India Oven Masala Bar and Grill, Las Vegas, Nevada, pancake, Pancakes Tagged Basmati Rice, Bell Pepper, Bell Peppers, Boiled Basmati Rice, Boneless Chicken. Tomatoes, Bread, Butter, Butter Sauce, Cardamom, Cardamom Rice Pudding, Cassata, Cassata Cake, Cassata Ice Cream, Cassata Ice Cream Cake, Cauliflower, Cauliflowers, Cheese, Cherries, Cherry, Chicken, Chicken Samosa, Chicken Tikka Masala, Chiles, Chili, Chili Paneer, Chili Pepper, Chili Peppers, Chocolate, Chocolate Chips, Chutney, Coconut, Coconut Chutney, Coconuts, Cottage Cheese, Crepe, Curry, Curry Sauce, Dark Chocolate, Dark Chocolate Chips, Dessert, Desserts, Dosa, Eggplant, Eggplants, endoedibles, Food, Foodie, Garlic, Garlic Naan, Housemade Yogurt, Ice Cream, India Oven Masala, India Oven Masala Bar & Grill, India Oven Masala Bar and Grill, Indian, Indian Bread, Indian Cheese, Indian Cottage Cheese, Indian Crepe, Indian Pancake, Kabuli Naan, Kheer, Lamb, Lamb Vindaloo, Las Vegas, Lentil, Lentil Flour, Lentils, LV, Mango, Mango Lassi, Mango Pulp, Mangos, Masala, Masala Dosa, Mint, Mint Chutney, Mixed Vegetable Curry, Naan, Nevada, Nuts, NV, Onion, Onions, Orange, Orange Sponge Cake, Oranges, Pancake, Pancakes, Paneer, Pappadum, Pecan, Pecans, Pepper, Peppers, Pistachio, Pistachio Ice Cream, Pistachios, Potato, Potatoes, Pudding, Pulp, Raisin, Raisins, Rice, Rice Pudding, Saffron, Sambar, Sauce, Sheep, Sin City, Spiced Potato, Spicy Curry Sauce, Sponge Cake, Strawberries, Strawberry, Strawberry Ice Cream, Tamarind, Tamarind Chutney, Tandoor, Tandoori, Tikka Masala, Tomato, Tomato Chutney, Turnover, Turnovers, Ulzan Mehta, Vanilla, Vanilla Ice Cream, Vegas, Vegetable, Vegetables, White Bread, Yogurt

December 1, 2017
12:05 PM
by: Uhockey

Me Gusta Tacos, Las Vegas NV

Me Gusta Tacos

Pineapple-Basil Agua Fresca

Shredded Pollo Taco – Chicken Breast, Mild Cheddar, Pico de Gallo, Avocado

Barbacoa Taco – Slow Cooked Shredded Beef, Diced Onion, Cilantro

Korean Kalbi Taco – Marinated Korean Steak, Asian Cabbage Slaw, Tomatoes

California Burrito – Crunchy Tater Tots, Mild Cheddar, Carnitas, sub-Queso Fresco served with non-GMO Tortilla Chips

Caramel Churro

Now open for 19 months at The District at Green Valley Ranch and recently expanding westward to 7425 South Durango Drive just across the road from Glazier’s it was for lunch on Friday that a visit was made to Me Gusta Tacos, the clean and spacious build-out from a prior occupant giving the place a somewhat sterile feel that is quickly remedied by friendly service.

Best described as fusion, the ownership previously involved with Rachel’s Kitchen deciding to expand their fresh and healthy eating portfolio to Mexican food given an eastern twist, guests entering Me Gusta Tacos will immediately find themselves greeted by a pair of servers who offer to help first-timers navigate a menu divided into several sections with Tacos front and center, seven types of Meat plus a Vegetarian option made daily on site in addition to three styles of Salsa made “at least twice a day” depending on demand.

Joining the quick-casual movement that many diners seem to enjoy white keeping lights bright and offering both an “I love Tacos” mirror as well as wall signage for Instagrammers, it is after payment that patrons are given a number and offered the choice of high-tops or standard seating, a spot at the window overlooking the parking lot selected with food arriving in less than five minutes, a housemade Agua Fresca proving very clean and herbal without a lot of unnecessary sweetness.

Changing up beverages daily, though the best-selling Pineapple-Basil is apparently a mainstay, it was as baskets were delivered that squeeze bottles of Salsa were additionally offered, the flavors bold and descriptions of spice level entirely accurate despite the fact that labels were accidentally switched around with both the Roja and Verde compelling enough to warrant eating two accompanying orders of crispy Tortilla Chips.

Starting off three Tacos, a $9.50 value with Chips as each Taco is individually sold for $3.50 otherwise, it was in an attempt to sample as widely as possible that the tasting got started with shredded Pollo topped in Pico de Gallo, Cheddar and Avocado, the flavor of the Chicken unfortunately a little overwhelmed by the toppings though this certainly was not an issue for the spicy Barbacoa and tangy Kalbi with both cuts of Beef tender, moist and nicely accentuated by their condiments.

Equally intrigued by the Burritos as by the Tacos and Bowls, everything available in a healthy or Gluten-friendly version by way of simply removing the Tortilla, it was after some debate between Mission or California-style that the latter was selected, Queso Fresco subbed for Sour Cream making the housemade Tots stand out even more boldly in terms of texture while the slow-cooked pork was aromatic and succulent.

Rounding out the afternoon with one of three Churros, a version filled with Caramel selected over Bavarian Cream or traditional Cinnamon and Sugar for no particular reason, suffice it to say that those who’ve experienced Churros in Mexico City or Barcelona will likely be unimpressed by the texture as oil penetrates deep, thus making everything a bit too heavy, though the flavor itself is as sweet and decadent as the ingredients would make one suspect.

FOUR STARS: Not claiming to be “authentic” in any way, the focus instead on quality ingredients and preparations that can be adjusted to fit most dietary restrictions, Me Gusta Tacos offers another locally owned and healthy option for those seeking an affordable lunch or dinner option in the rapidly developing Southwest.

RECOMMENDED: California Burrito, Kalbi Taco, Barbacoa Taco.

AVOID: Pollo Taco was underwhelming and the Churro was a bit heavy handed, though it still tasted quite good.

TIP: Several Catering options are available, as are three styles of Breakfast Burritos, though the Restaurant does not open until 10:30am.

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

www.megustatacos.com

Posted in Dessert, Food, Las Vegas, Me Gusta Tacos, Nevada, Pork Tagged Agua Fresca, Asian Cabbage Slaw, Asian Slaw, Avocado, Avocados, Barbacoa, Barbacoa Taco, Basil, Beef, Beef Taco, Burrito, Burritos, Cabbage, Cabbage Slaw, California Burrito, Caramel, Caramel Churro, Caramel Churros, Carnitas, Cheddar, Cheddar Cheese, Cheese, Chicken, Chicken Breast, Chicken Taco, Chips, Chips and Salsa, Churro, Churros, Cilantro, Cinnamon, Cinnamon Sugar, Cow, Crunchy Tater Tots, Dessert, Desserts, Diced Onion, Donut, Donuts, Doughnut, Doughnuts, Dulce de Leche, endoedibles, Food, Foodie, Kalbi Beef, Korean Kalbi, Korean Kalbi Beef, Korean Kalbi Steak, Korean Kalbi Taco, Korean Steak, Las Vegas, LV, Marinated Korean Steak, Me Gusta Tacos, Mexican, Mexican Donut, Mexican Donuts, Mexican Doughnut, Mexican Doughnuts, Mild Cheddar, Nevada, non-GMO Tortilla Chips, NV, Onion, Onions, Pepper, Peppers, Pico de Gallo, Pineapple, Pineapple-Basil Agua Fresca, Pineapples, Potato, Potatoes, Purple Cabbage, Queso Fresco, Questo Fresco Cheese, Salsa, Salsa Roja, Shredded Beef Taco, Shredded Chicken Taco, Shredded Pollo Taco, Sin City, Slow Cooked Shredded Beef, South Durango Drive, Steak, Sugar, Taco, Tacos, Tater Tots, Tomato, Tomatoes, Tortilla Chips, Vegas

November 26, 2017
7:02 PM
by: Uhockey

Bardot Brasserie [8,] Las Vegas NV

Bardot Brasserie Royal Bacchanalian Feast with Chef Calum Franklin of Holborn Dining Room

Welcoming Champagne

Canapes Escargots Bardot with Puff Pastry, Toasted Hazelnuts, Chartreuse-Garlic Butter

Canapes Salmon Tartare with Caviar and Capers on ‘Everything Brioche’ Toast

Canapes Oysters with Mignonette

Canapes Endive with Blue Cheese, Apple and Walnuts

Canapes Beef Tartare, Cream, Chives, Gaufrette Potato Chips

2014 Gustave Lorentz Pinot Gris Reserve

Rabbit, Bacon and Langoustine Pie with Vegetable Boudin, Aspic and Apple Jelly

2013 Domaine Zind Humbrecht Muscat

Glazed Quail Stuffed with Foie Gras and Pistachio, Grapes poached in Champagne

Squab Pithivier, Madeira Jus

Loup de Mere and King Crab en Croute, Beurre Blanc, Ratatouille

Aged La Belle Duck a la Presse with Olives, Confit Leg Pie with Haricots Vert

L’ille Flotante – Poached Meringue, Crème Anglaise, Caramelized Almond, Spun Sugar

Chocolate Macaron – French Chocolate Cookie, Valrhona Chocolate Mousse

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

Mille Feuille – Caramelized Puff Pastry, Vanilla Crème Patisserie

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

Having gone on record as being disinterested in Food “Events” and Pop-Ups, neither of them the best way to gauge a Restaurant’s quality as the product is often significantly different from that which is offered any other night, one could not help but be excited when Chef Josh Smith of Bardot Brasserie announced his collaboration dinner with Calum Franklin of London’s Holborn Dining Room, each widely respected for doing his best to reinterpret classic French Cuisine on their respective continent.

An avid supporter of Bardot Brasserie, comments about Michael Mina’s Restaurant on the second floor of Aria Hotel and Casino being the best of its kind in America widely derided by Francophiles who refuse to believe that a large Las Vegas Restaurant is capable of executing ‘great’ Food simply as a matter of size, it was for the eighth time on Sunday night that a seat was taken in the Restaurant, this time at a 30-chair table set up in the Restaurant’s elegant side room where Dinner would being just after seven o’clock.

By the time of service already several months in planning, both Franklin and Smith promoting via Social Media with numerous teasers of the team working diligently on artistic Pastries in the days after Thanksgiving, it was as each guest arrived in the dining room that eyes first widened at the appearance of a yard-long Pâté en Croûte featuring the Aria’s logo, both Chefs introducing themselves and the concept before a bottle of Champagne had its top sabered off.

Titling the meal a Royal Bacchanalian Feast, those spending $230 each hailing from both locally and across the United States immediately becoming friends with the volume growing by each progressive glass of Wine, it was with the Pastry taken back to the kitchen for plating that several Hors D’oeuvres whetted palates, Bardot’s Escargot amongst the bites which also included Oysters, Steak Tartare, Salmon Rillettes and individual Belgian Endive topped with Fruit, Nuts and Blue Cheese.

Making conversation between courses, the night stretching on for nearly four hours with several tableside preparations and presentations along the way, it was perhaps thirty minutes after seating that contents of the Pate were revealed to contain a firm mixture of Rabbit, Bacon and Langoustine centered by Sausage colored by Peas and Carrots, the Aspic slowly melting to make things even more savory while Josh’s Apple Jelly performed admirably to help keep the richness in check.

In reality a bargain considering the quality of both Food and Beverage, Wines including 2014 Gustave Lorentz Pinot Gris Reserve and 2013 Domaine Zind Humbrecht Muscat poured liberally and pairing well with their respective courses, it was again after a short discussion of the dish’s heritage that silver trays arrived topped by pickled Grapes and deboned Quail stuffed with Foie Gras and Pistachios, the suggestion that guests share a Bird due to the amount of food coming happily followed by some leaving a few Quails left at the end which were quickly enjoyed by those who could not get enough of the tender Flesh and decadent center.

Surprisingly growing richer and more generous by the course, videos from both Josh and Calum alluding to plate three almost 24-hours prior, it was pre-sliced that Squab Pithivier arrived on wooden boards with the Meat deep red amidst eggy Custard and Spinach used to protect the pastry, each bite tender and funky with a gravy boat of Pan drippings and Portuguese Wine reduction at its side.

Wheeling around another enormous Pie around 9:30pm, individuals on both sides already stating that they were getting full, it was after a return to the kitchen for slicing and plating that flaky Branzino was presented at the center of King Crab Custard intended to be topped with Beurre Blanc, the classic Ratatouille not only pleasant for its juxtaposition of flavors and textures but also a nice segue to the Pressed Duck carved tableside with Blood liberally added to an Olive-infused Sauce that went well with both the crispy-skinned Breast or Confit Leg packed into another buttery Pastry.

Promising a Chariot de Patisserie as the grand finale, two overloaded carts meeting wide eyes and full stomachs as one of the servers melted the glass-top off a bottle of Port, those familiar with Bardot’s Pastry program immediately recognized supersized versions of the Chocolate Macaron, Apple Tarte Tatin and Mille Feuille while Josh’s newly launched Baked Alaska provided tableside theatrics by way of flamed Rum, the only unfortunate aspect of the evening being that so much of the course went uneaten due to sheer lack of capacity, though the L’ille Flotante seemed to go over quite well thanks to both the ethereal Meringue in Crème Anglaise and playful spun Sugar.

FIVE STARS: In a year that included four trips out of the country and more Michelin Starred dining than any prior it may seem like hyperbole to claim that Bardot Brasserie’s Royal Bacchanalian Feast with Chef Calum Franklin was one of the year’s top three, but facts being facts that is exactly the case and much credit is due to Chef Smith and his team for pulling it off without a hitch to not only impress thirty diners, but to further advance Las Vegas in the conversation of Worldwide culinary destinations.

TIP: Looking over my subscribers list it appears many hail from Chicago, so please keep in mind that Chef Smith will be visiting the Windy City on 12/3/17 to prepare Brunch and Dinner at Mina’s Margeaux Brasserie alongside Chef Brent Balika.

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, Bardot Brasserie Royal Bacchanalian Feast with Chef Calum Franklin of Holborn Dining Room, Crab, Dessert, Foie, Foie Gras, Food, Ice Cream, Las Vegas, Nevada, Pork, Tasting Menu Tagged 2013 Domaine Zind Humbrecht Muscat, 2014 Gustave Lorentz Pinot Gris Reserve, Aged La Belle Duck a la Presse, Almond, Almond Milk, Almonds, Apple, Apple Jelly, Apple Tart, Apple Tarte, Apple Tarte Tatin, Apples, Aria, Aria Resort & Casino, Aria Resort and Casino, Aspic, Bacon, Baked Alaska, Banana, Banana Rum, Banana Rum Ice Cream Cake, Bananas, Bardot, Bardot Brasserie, Bardot Brasserie Royal Bacchanalian Feast with Chef Calum Franklin of Holborn Dining Room, Beef, Beef Tartare, Belgian Endive, Belgian Endives, Beurre Blanc, Bleu Cheese, Blue Cheese, Boneless Quail, Boudin Sausage, Branzino, Brasserie, Bread, Brioche Bread, Brioche Toast, Bubbly, Butter, Calum Franklin, Canape, Canapes, Capers, Caramelized Almond, Caramelized Almonds, Caramelized Puff Pastry, Carrot, Carrot Boudin, Carrots, Caviar, Champagne, Chartreuse, Chartreuse-Garlic Butter, Chives, Chocolate, Chocolate Cookie, Chocolate Mousse, Confit Leg, Confit Leg Pie, Cookie, Cookies, Cow, Crab, Cream, Creme Anglaise, Creme Patisserie, Dark Chocolate, Dessert, Desserts, Duck, Duck a la Press, Duck a la Presse, Duck Confit, Duck Press, Egg, Egg Whites, En Croute, Endive, Endives, endoedibles, Escargot, Escargot Bardot, Escargots Bardot, Everything Brioche, Floating Island, Foie, Foie Gras, Food, Foodie, Garlic, Gaufrette Potato Chips, Glazed Quail, Glazed Quail Stuffed with Foie Gras and Pistachio, Grapes, Grapes poached in Champagne, Green Beans, Haricots Vert, Hazelnut, Hazelnuts, Holborn Dining Room, Ice Cream, Ice Cream Cake, Josh Smith, King Crab, L'ille Flotante, La Belle Farms, Langoustine, Las Vegas, Loup de Mere, Loup de Mere and King Crab en Croute, LV, Macaron, Macarons, Macaroon, Macaroons, Madeira, Madeira Jus, Madeira Wine, Meat Pie, Mediterranean Sea Bass, Meringue, Mignonette, Milk, Mille Feuille, Mousse, Muscat, Nevada, NV, Olives, Onion, Oyster, Oysters, Pan Jus, Pastry, Pastry Cream, Pea, Pea Boudin, Peas, Pepper, Peppers, Pickled Grapes, Pickles, Pie, Pies, Pig, Pineapple, Pineapples, Pinot Gris, Pistachio, Pistachios, Poached Meringue, Pork, Potato, Potato Chips, Potatoes, Pressed Duck, Puff Pastry, Quali, Rabbit, Rabbit Bacon Langoustine Pie, Ratatouille, Royal Bacchanalian Feast, Rum, Rum Ice Cream, Salmon, Salmon Rillette, Salmon Rillettes, Salmon Tartare, Sausage, Sea Bass, Sesame, Sesame Seed, Sesame Seeds, Sin City, Snail, Snails, Spinach, Spun Sugar, Squab, Squab Pithivier, Squash, Sugar, Tartare, Tarte Tatin, Toast, Valrhona, Valrhona Chocolate, Valrhona Chocolate Mousse, Vanilla, Vanilla Cream, Vanilla Creme Patisserie, Vegas, Vegetable, Vegetable Boudin, Walnut, Walnuts, Wine

November 26, 2017
11:45 AM
by: Uhockey

Freedom Beat [2,] Las Vegas NV

Freedom Beat

Mimosa

Seasonal Berries and Melon

Cast-Iron Baked Monkey Bread – Caramel Sauce, Walnuts

Avocado Toast – Avocado, Charred Rainbow Tomatoes, Simple Salad with Vinaigrette

Silver Dollar Pancakes – Butter, Powdered Sugar, ‘Maple’ Syrup

Crab Cake Benedict – English Muffin, Citrus Hollandaise

Pot Roast Benedict – English Muffin, Hollandaise

Pastrami Skillet Hash – Spicy Potatoes and Peppers

Boneless Fried Chicken and Liege Waffles – Honey Hot Sauce

Jambalaya – Shrimp, Andouille, Rice, Garlic Bread

IPA Sliders – Caramelized Onions, Fried Pickles, Cheese Sauce on Brioche Bun

Ultimate Turkey Sandwich – Toasted Wheat, Sliced Turkey, Momma’s Stuffing, Cranberries

Turkey Pot Pie – Fresh Vegetables, Buttery Pastry, Potatoes and Gravy

Smoked Turkey Leg – Brined and Smoked for 6 hours, served with Mashed Potatoes and Gravy

Cast Iron Pumpkin Pie – Housemade Whipped Cream

Maple Walnut Brioche Toast – Caramel Sauce

Red, White and Blue Waffle – Red Velvet Batter, Blueberries and Cream Cheese Icing

Now open for about fourteen months at the Downtown Grand Hotel & Casino, a format change from Stewart & Ogden to S&O to Freedom Beat seeing the 24/7 spot decked out in Red, White and Blue plus a stage frequently featuring live music, there were several factors prompting a visit on the final Sunday of November, not the least of which being a “Freedom 2 Gobble Leftover Menu” offered during the three days following Thanksgiving.

Overseen by Scott Commings and finally beginning to gain traction thanks to the diversity of is menu plus monthly “Theme” Dinners including Chef Commings’ take on the Food of New Orleans and other culinary destinations, it was just minutes till Noon that three diners checked in at the hostess stand prior to being seated at a sizable booth with soft leather seats directly in front of a man playing the Blues with NFL Football playing in the background.

Switching over from the 24/7 Menu to an all-you-can-eat Small Plates Brunch in August, the weekend-only $20 option with $10 all-you-can-drink Bloody Marys or Bottomless Mimosas featuring over a dozen items including complimentary Monkey Bread and Fruit, it was after requesting one of the Televisions be switched to Bills vs. Chiefs that the first piping hot Skillet arrived along with Coffee, Scott’s Monkey Bread bubbled up high and loaded with Walnuts plus thick and gooey Caramel topping.

Adding on some a la carte items throughout the course of a two hour visit, an $8 order of Avocado Toast perhaps Sin City’s best price for the now-ubiquitous Brunch staple, it was with all four slices plus a fresh Salad being enjoyed by adults that the 10 year old was treated to a four Silver Dollar Pancakes topped with Pure Maple Syrup brought from home, his willingness to share much appreciated as the Stack was fluffy and delicious with a larger version also available for those who lament the loss of DuPar’s downtown.

Next ordering a round of Eggs, two Bennies plus some convincingly spicy housemade Pastrami Hash featuring runny Yolks all around, it was only the slightly cool temperature of shredded Beef that held this round back from being as good as the rest as Freedom Beat’s Hollandaise is far better than anything from a bag or box with medium-thickness and mild of Citrus.

Presumably not making Toast, Buns or English Muffins in-house, but undoubtedly doing so for Liege Waffles soon-to-debut beneath boneless fried Chicken topped in Crystal-spiked Honey, suffice it to say that as good as Waffle Love was at Last Friday Just Add Water Street two days prior the Waffles at Freedom Beat were even better with a light crunch and supple body while the brand new Jambalaya joining the Freedom 2 Brunch Menu is also very good with Dirty Rice resting amidst plump Shrimp and spicy Andouille Sausage.

Rounding out the AYCE savories with three Sliders topped in IPA-caramelized Onions and Frickles, the Meat much improved from a Burger ordered at Freedom Beat one year prior, it was here that four items from Sin City’s only “Leftover” Menu arrived, the Pot Pie a relatively standard affair beneath buttery Pastry in cast iron while the Sandwich with Stuffing and Pumpkin Pie were also everything one might want from such, though the Smoked Turkey Leg raised the bar several notches with intense smokiness in a heaping portion for just $12 alongside Pan Gravy and creamy whipped Potatoes.

Not quite ready to throw in the towel without a few more sweets, Coffee freely flowing throughout the morning and never empty for more than a moment, it was with three French Toast Sticks and an equal number of Red Velvet Waffle segments that the meal came to a close, the former achieving a nearly Bread Pudding texture with similar accoutrements to the Monkey Bread while the latter was soft and fluffy with light Cocoa notes playing off the tangy Cream Cheese Icing.

FOUR STARS: Largely the same concept as one year prior, though the Freedom 2 Brunch Menu, $10 Bottomless Adult Beverages and even more live music have certainly added to the spot’s early-hours appeal, Freedom Beat has been part of the conversation regarding Las Vegas’ top 24/7 dining options ever since opening and although still sort of hidden at Downtown Grand it shows no signs of slowing down any time soon.

RECOMMENDED: Cast-Iron Baked Monkey Bread, Pastrami Skillet Hash, IPA Sliders, Maple Walnut Brioche Toast.

AVOID: As mentioned, the Pot Roast Benedict was too chilly to be enjoyed properly and Pancake Syrup is not the real deal, otherwise take note that the Leftovers were daily specials while Chicken and Waffles as well as the Jambalaya were ‘test plates’ reportedly coming very soon.

TIP: Chef Commings’ “Culinary Road Trip” continues this Friday, December 1st with a Winter Family Feast featuring roasted Butternut Squash Soup, stuffed West Coast Clams and slow-roasted Porchetta from 6:30 to 8:30pm for $45 per person.

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

https://www.downtowngrand.com/eat/freedom-beat/

Posted in Breakfast, Coffee, Crab, Dessert, Downtown Grand, Food, Freedom Beat, French Toast, Las Vegas, Nevada, pancake, Pancakes, Pork, The Downtown Grand, Waffle, Waffles Tagged Andouille, Andouille Sausage, Avocado, Avocado Toaast, Avocados, Beef, Beer, Benedict, Bennies, Benny, Blueberries, Blueberry, Boneless Fried Chicken and Liege Waffles, Bread, Brioche, Brioche Bread, Brioche Bun, Brioche Toast, Burger, Butter, Buttery Pastry, Cantaloup, Caramel, Caramel Sauce, Caramelized Onions, Carrot, Carrots, Cast Iron Pumpkin Pie, Cast-Iron Baked Monkey Bread, Cheese, Cheese Sauce, Cheeseburger, Chicken, Chicken & Waffles, Chicken and Waffles, Citrus, Citrus Hollandaise, Cocktails, Coffee, Cow, Crab, Crab Cake, Crab Cake Benedict, Crabcake, Crabcake Benedict, Cranberries, Cranberry, Cream Cheese, Cream Cheese Frosting, Cream Cheese Ice Cream, Cream Cheese Icing, Crystal Hot Sauce, Dark Meat, Dessert, Desserts, Dirty Rice, Downtown Grand, Downtown Grand Hotel & Casino, Downtown Grand Hotel and Casino, DTLV, Egg, Egg Yolk, endoedibles, English Muffin, Food, Foodie, Freedom Beat, French Toast, Fresh Vegetables, Frickle, Frickles, Fried Chicken, Fried Pickles, Garlic, Garlic Bread, Gravy, Hamburger, Hash, Heirloom Tomato, Heirloom Tomatoes, Hollandaise, Honey, Honey Hot Sauce, Hot Sauce, Icing, IPA, IPA Beer, IPA Sliders, Jambalaya, Las Vegas, Liege, Liege Waffle, Liege Waffles, LV, Maple Syrup, Maple Walnut Brioche Toast, Mashed Poatoes, Meat, Mimosa, Mimosas, Momma’s Stuffing, Monkey Bread, Musk Melon, Nevada, NV, Onion, Onions, Orange, Orange Juice, Oranges, Pancake, Pancakes, Pastrami, Pastrami Hash, Pastrami Skillet Hash, Pastries, Pastry, Pe, Pearl Sugar, Peas, Pepper, Peppers, Pickle, Pickles, Pie, Pot Pie, Pot Roast, Pot Roast Benedict, Potato, Potatoes, Powdered Sugar, Pumpkin Pie, Rainbow Tomato, Rainbow Tomatoes, Raspberries, Raspberry, Red Velvet, Red Velvet Waffle, Red Velvet Waffles, Red White and Blue Waffle, Rice, Salad, Sandwich, Sandwiches, Shrimp, Silver Dollar Pancakes, Sin City, Sliced Turkey, Slider, Sliders, Smoked, Smoked Turkey Leg, Spicy Potato, Spicy Potatoes, Stuffing, Sugar, Syrup, The Downtown Grand, The Downtown Grand Hotel & Casino, The Downtown Grand Hotel and Casino, Toast, Tomato, Tomatoes, Turkey, Turkey Leg, Turkey Pot Pie, Turkey Sandwich, Ultimate Turkey Sandwich – Toasted Wheat, Vegas, Vinaigrette, Waffle, Waffles, Walnut, Walnuts, Watermelon, Wheat Bread, Whipped Cream, Whipped Potatoes, White Meat, Yolk

November 24, 2017
7:45 PM
by: Uhockey

Last Friday, Just Add Water Street, Henderson NV

Last Friday Just Add Water Street Foodie Challenge

Rack of Lamb, Jumbo Prawns, Crispy Potatoes from Robert Lomeli

Carnevino Aged New York Strip, Jumbo Prawns, Seasonal Vegetables from Edward Tallman

Now in its 4th episode and recurring on the Last Friday of every month it was a great honor to be asked to Judge the “Foodie Challenge” at Last Friday: Just Add Water Street in Henderson on November 24th, the event itself beginning at 6pm and stretching several blocks in the plaza out front of Henderson Municipal Court with food, games, music, art and culture appropriate for both children and adults.

Arranged by Scott Commings of Freedom Beat and Antonio Nunez of Established Culinary Management with an assist from marketing guru Tyra Bell-Holland of Ava Rose Agency, the non-profit’s goal of “Resurrecting, Inspiring & Instigating Henderson’s emerging Arts, Culture, Music & Culinary scene” in full display throughout the night, guests visiting Last Friday will find ample Street Parking along with a valet option within 50 yards of the Food Challenge stage, the latter at a cost of just $7 but the event itself free for all, save for Food and Drink.

Offering a bevy of local vendors, everything from local Honey to handmade goods and autographed Football Jerseys up for sale with Santa even making an appearance for free photos this month, it was with drinks in hand and food from stands or trucks such as Waffle Love Vegas that guests listened to several styles of live music before gathering around a stage where Chefs Edward Tallman and Robert Lomeli competed for a giant Sausage using ingredients from local farms plus Turkey, Rack of Lamb, Prawns and New York Strip from Carnevino.

Beginning the cook-off at 6:45pm with judging commencing around 7:30, Lomeli winning by the slimmest of margins thanks to a beautiful dish that hopefully represents what he will bring to the plate when he lines up behind the stove at Gordon Ramsay’s Hell’s Kitchen in 2018, it was with swag including $10 Beanies and T-shirts plus comfortable long sleeve shirts and hoodies that many guests continued to mix and mingle after judging was over, many of them apparently already event regulars at an event which only promises to get bigger with time and the next planned to occur on December 29th.

www.justaddwaterstreet.com

Posted in Carnevino, Dessert, El Dogg’s, El Dogg’s Sauces & Grill, Food, Henderson, Ice Cream, Just Add Water Street, Las Vegas, Last Friday, Last Friday Just Add Water Street, Nevada, Pork, Waffle, Waffle Love, Waffles Tagged Antonio Nunez, Beef, Carnevino, Carnevino Aged New York Strip, Cow, Crispy Potatoes, Dessert, Desserts, Dry-Aged Steak, Edward Tallman, El Dogg’s, El Dogg’s Sauce, El Dogg’s Sauces & Grill, endoedibles, Established Culinary Management, Food, Foodie, Freedom Beat, Henderson, Jumbo Prawns, Just Add Water Street, Lamb, Las Vegas, Last Friday, Last Friday Just Add Water Street, LV, Nevada, NV, Pastries, Pastry, Potato, Potatoes, Prawn, Prawns, Rack of Lamb, Robert Lomeli, Scott Commings, Seasonal Vegetables, Sheep, Sin City, Steak, Tyra Bell-Holland, Vegas, Waffle Love

November 24, 2017
6:57 PM
by: Uhockey

Waffle Love Truck, Henderson NV

Waffle Love

The Red Wonder – Biscoff, Strawberries, Raspberries, Cream

Dulce de Liege – Churro Waffle, Fried Ice Cream, Dulce de Leche

Digging into the back-story only after indulgence, the now-franchised company starting off in the face of one family’s adversity and growing by leaps and bounds to cover five states and several Trucks as well as Restaurants, Waffle Love is said to be built on the principals of “faith, hard work, and community” which seem about as good a foundation as anyone might want from a company.

Encountered while browsing the vendors at Last Friday: Just Add Water Street in Henderson, a wide variety of places including Hot Dogs, Pizza, Wings and more on display, it was immediately on seeing a truck called Waffle Love that eyes widened, the hand-painted design and colorful menu listing Waffles with any number of toppings like a beacon amongst the blasé and the friendly folks inside happy to answer questions or make recommendations.

Proposing ten Specialty Waffles ranging from $4.64 to $7.88 plus bonus options for customization with everything from Chocolate Filling to housemade Lemon Curd, each Waffle made in the traditional Liege-style with sweet pockets of Pearl Sugar riddling the Batter, it was after a few minutes indecision that two selections were made, the total of $18 including tax and tip at first seeming a bit steep until each tray was handed over with the Waffle golden and plenty of well-presented ingredients on top.

Served with particularly flimsy plasticware, the heft of each Waffle and Vanilla Ice Cream hard-packed to stand up to frying making such tools unwieldy for cutting off individual bites, it was with a little bit of effort that first tastes of the cleverly named “Dulce de Liege” showed well with Cinnamon and Sugar plus Nuts adding a good crunch to Salty Caramel while the “Red Wonder,” named for its two types of Berries, was equally delicious and a bit more easily shared with a smear of Cookie Butter and Whipped Cream.

FOUR STARS: With such shops on nearly every street in Brussels or Bruges it is sort of surprising that Liege Waffles have taken so long to make an impact in America, but save for the cutlery and intrinsic issues of “Food Trucks” Waffle Love is doing Belgium justice with its product.

RECOMMENDED: Dulce de Liege, The Red Wonder.

AVOID: Trying to eat in the traditional Belgian style while standing/walking as one won’t get far with the cutlery unless the tray is resting on solid ground.

TIP: Check out the website for upcoming events including First Friday downtown on 12/1/17.

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

www.waffluv.com

Posted in Breakfast, Dessert, Food, Henderson, Ice Cream, Las Vegas, Nevada, Waffle, Waffle Love, Waffles Tagged Belgian Waffle, Belgian Waffles, Biscoff, Cookie Butter, Dessert, Desserts, endoedibles, Food, Foodie, Henderson, Ice Cream, Las Vegas, Liege, Liege Waffle, Liege Waffles, LV, Nevada, NV, Pastries, Pastry, Sin City, Speculoos, Vegas, Waffle, Waffle Love, Waffle Love Food Truck, Waffles, Whipped Cream

November 24, 2017
6:45 PM
by: Uhockey

El Dogg’s Sauces & Grill, Henderson NV

El Dogg’s Sauces & Grill

12” Jumbo Polish with Ketchup

12” Jumbo Beef Mild Link with El Sauce and Onions

Encountered while browsing the vendors at Last Friday, Just Add Water Street in Henderson, there seems to be little information available on El Dogg’s Sauces & Grill, but based on first impression there is not much to like about the concept in terms of preparedness, taste or cost.

Located along the upper rim of Eateries, not far from a jump house for kids and best found by following the trail of smoke emitted from their open grill, El Dogg’s describes itself as “Home of The Hotdog Sauce” and featuring an angry looking Weiner in their logo the choices consist of just four options, a Burger for $4, 7 inches of Sahlen’s Smoke House Dog for $3 or $7-8 per foot-long plus $1 for each additional topping.

Seemingly a fairly new operation, the Dogs just put on the grill a minute prior to the event’s 6:00pm start and “The Hotdog Sauce” still cold and requiring nearly forty minutes to heat up, it was through a self-admitted first-day clerk and cashier that orders were placed with $17 exchanged for one snappy Polish Dog topped with Heinz from a Bottle plus the Beef Link that would arrive almost fifteen minutes later, neither of them any ‘better’ than a typical Hot Dog while “The Hotdog Sauce” was thin, not particularly meaty and still luke-warm as the hour approached seven o’clock.

ONE STAR: Overpriced, underprepared and not all that good, even for Street Food.

RECOMMENDED: N/A.

AVOID: Arriving early during the event.

TIP: Conspicuously absent from the Internet even despite being home of “The Hotdog Sauce.”

Posted in El Dogg’s, El Dogg’s Sauces & Grill, Food, Henderson, Las Vegas, Nevada, Pork Tagged 12” Jumbo Beef Mild Link with El Sauce and Onions, 12” Jumbo Polish with Ketchup, Beef, Beef Link, Bun, Cow, El Dogg’s, El Dogg’s Sauce, El Dogg’s Sauces & Grill, El Sauce, endoedibles, Food, Foodie, Footlong Hot Dog, Footlong Hotdog, Heinz Ketchup, Henderson, Hot Dog, Hot Dog Sauce, Hotdog, Hotdog Sauce, Ketchup, Las Vegas, LV, Mild Link, Nevada, NV, Onion, Onions, Pig, Polish, Pork, Sauce, Sin City, Tomato, Tomatoes, Vegas

November 24, 2017
10:31 AM
by: Uhockey

Pink Box Doughnuts On The Strip, Las Vegas NV

Pink Box Doughnuts at Boulevard Foodcourt

Caveman Nitro Cold Brew Coffee

Cake Doughnut with Strawberry Glaze and Sprinkles

Buttermilk Bar

Raspberry Filled Sugar Doughnut

Bavarian Doughnut with Whipped Cream

Chocolate Cheesecake Doughnut

Caramel Cheesecake Doughnut

Pumpkin Cheesecake Doughnut

Poomoji Triple Chocolate Doughnut

Unicorn Pink Velvet Doughnut

Churro Bar

Cinnamon Roll

Apple Fritter

Once again incredibly disappointed by Donut Mania a week prior, their ‘teaming’ with Tanked little more than a Public Relations stunt even per the Television stars, it was while browsing Black Friday sales on the Strip that a visit was made to Pink Box Doughnuts at The Boulevard Food Court, a recently opened concept featuring Tacos from El Dorado Cantina plus Pizza by the slice directly across from Aria Resort & Casino.

Currently the fourth outlet for Roberto Armanino’s gourmet Doughnut Shop, though the testing of new markets has never seemed to faze him or the product even when sold inside of local Gas Stations, Las Vegas Boulevard nonetheless marks a new phase in the expansion of a locally beloved brand to the main tourist corridor and although prices expectedly trend a bit higher than off Lake Mead or in Henderson sales appear to be going well with the court almost full to capacity around 11am during a typically slow week for local eateries.

Offering all-day parking for just $10 behind the small shopping complex, a deal for those visiting The Strip compared to what the major Casinos are now charging, Pink Box Doughnuts is located directly to the right on entering and currently sharing space with Pizza ovens the product is brought in fresh from the Henderson location at least twice daily with additional runs to replete inventory as necessary.

Open 24/7, though closed on Thanksgiving, Black Friday morning shoppers apparently buying in near record numbers and thus leading to ramped up production that thankfully did not see a decline in quality, it was with service from a young man named Angel that a mixed-dozen of Classics, Specialty, Gourmet and Top Shelf favorites were arranged alongside a can of Nitrogen Cold Brew from Caveman Coffee, the Pink Box carefully packed and taken elsewhere for indulgence that would stretch on for a better part of the day.

At this point sort of a “regular” at the various Pink Box locations, the recipes dialed in and consistently out-performing other gourmet doughnutteries such as Donut Bar, Glazed or Donut Mania, it was entirely from past favorite s that the order was crafted, classics such as “The Simpsons”-styled Cake Ring, Buttermilk Bar, Raspberry-filled Sugar Doughnut and Custard-stuffed Bavarian all rivaling ACE Donuts for Sin City’s best while three styles of Cheesecake including seasonal Pumpkin were all soft and fluffy around creamy insides.

Finding the Buttermilk Bar even better than prior, a closer look showing Glaze nicely penetrating the top despite Oil restricted to the outside and the Dough throughout toothsome yet moist, it was with similar quality that an oversized Apple Fritter was riddled with Fruit and Cinnamon, the Cinnamon Roll falling a bit flat as it appears the swirled design prevents Dough from rising like a typical Yeast ring, though the flavor was still good.

Rounding out the morning with three “Top Shelf” selections, the $4 cost for each on The Strip still not as high as what one will pay at Press in the Four Seasons or America at New York-New York for a Doughnut, it appears early issues with the Churro Bar being a touch greasy have since been remedied as the hybrid topped in Dulce de Leche saw teeth break through the crunchy Cinnamon and Sugar stick before encountering a soft base while the Triple Chocolate Poomoji and Pink Velvet Unicorn remain as much about flavor as they are Instagramable, the Cocoa Cake Base, Milk Chocolate Cream and Dark Chocolate Glaze making the former a Chocoholic’s dream.

FIVE STARS: No matter how many times Donut Bar paints their downtown window with “Sold Out” and regardless of Donut Mania bringing reality stars on-board as the “money and marketing” behind mediocre product there is nothing quite like Pink Box Doughnuts in Las Vegas and with a location now open 24/7 on Las Vegas Boulevard it seems tourists are finally about to get a real taste of what locals have known for nearly five years.

RECOMMENDED: Poomoji, Buttermilk Bar, Apple Fritter, Raspberry Filled Sugar Doughnut, Caramel Cheesecake.

AVOID: N/A.

TIP: Located directly across from Aria inside the Boulevard Food Court, next to Fatburger. 3755 S Las Vegas Blvd. Las Vegas, NV 89109

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

http://www.blvdfoodcourt.com/

Posted in Breakfast, Caveman Coffee, Caveman Nitro Cold Brew Coffee, Coffee, Dessert, Food, Las Vegas, Nevada, Pink Box, Pink Box Doughnuts, Pink Box Doughnuts at Boulevard Food Court, Pink Box Doughnuts at Boulevard Foodcourt, Pink Box Doughnuts On The Strip Tagged Apple, Apple Fritter, Apples, Bavarian, Bavarian Doughnut, Bavarian Doughnut with Whipped Cream, Buttermilk, Buttermilk Bar, Cake, Cake Donut, Cake Doughnut, Cake Doughnut with Strawberry Glaze and Sprinkles, Caramel, Caramel Cheesecake, Caramel Cheesecake Donut, Caramel Cheesecake Doughnut, Caveman, Caveman Coffee, Caveman Nitro Cold Brew Coffee, Cheesecake, Chocolate, Chocolate Cheesecake, Chocolate Cheesecake Donut, Chocolate Cheesecake Doughnut, Chocolate Ganache, Churro, Churro Bar, Churros, Cinnamon, Cinnamon Roll, Cold Brew, Cold Brew Coffee, Cream, Cream Cheese, Cream Cheese Frosting, Cream Cheese Glaze, Custard, Dark Chocolate, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, endoedibles, Food, Foodie, Fritter, Frosting, Ganache, Glaze, Las Vegas, LV, Milk Chocolate, Nevada, Nitro Coffee, Nitro Cold Brew, NV, Pastries, Pastry, Pink Box, Pink Box Doughnuts, Pink Box Doughnuts at Boulevard Food Court, Pink Box Doughnuts at Boulevard Foodcourt, Pink Box Doughnuts On The Strip, Pink Velvet, Pink Velvet Donut, Pink Velvet Doughnut, PinkBox, PinkBox Doughnuts, Poomoji, Poomoji Triple Chocolate Donut, Poomoji Triple Chocolate Doughnut, Pumpkin, Pumpkin Cheesecake, Pumpkin Cheesecake Donut, Pumpkin Cheesecake Doughnut, Pumpkins, Raised, Raspberries, Raspberry, Raspberry Filled Sugar Doughnut, Raspberry Jam, Raspberry Jelly, Red Velvet, Roberto Armanino, Sin City, Sprinkles, Strawberries, Strawberry, Strawberry Frosting, Strawberry Glaze, Sugar Donut, Sugar Doughnut, The Strip, Unicorn, Unicorn Pink Velvet Donut, Unicorn Pink Velvet Doughnut, Vegas, Whipped Cream, Yeasted

November 23, 2017
5:31 PM
by: Uhockey

Thanksgiving 2017, Las Vegas NV

Thanksgiving

CRAFTkitchen Cinnamon Roll

CRAFTkitchen Butter Croissant

CRAFTkitchen Almond Croissant

CRAFTkitchen Triple Chocolate Macadamia Nut Cookie

CRAFTkitchen Raspberry White Chocolate Scone

CRAFTkitchen Gluten Free Caramel Apple Muffin

CRAFTkitchen Apple Poptart

CRAFTkitchen Pumpkin Cream Cheese Muffin

CRAFTkitchen Potato Pull-Apart Rolls

CRAFTkitchen Cranberry Sage Stuffing

CRAFTkitchen Honey Roasted Sweet Potatoes with Handmade Cinnamon Marshmallows

CRAFTkitchen Black Truffle Whipped Potatoes

CRAFTkitchen Vanilla Bean Orange Cranberry Compote

Jean Georges Steakhouse – Corn with Jalapenos and Lime (self-made, see table video)

Yardbird Mama’s Buttermilk Biscuits with Honey Butter and Raspberry Jam

Yardbird Mama’s Biscuit Stuffing

Yardbird Brussels Sprouts with Cornbread Croutons and Lardons

Yardbird Southern Slaw with Crispy Chicken Skins

Hexx Braised Turkey and Turkey Confit Budino

Carson Kitchen Bacon Jam with Brie and Baguette

Yardbird Cornmeal Chess Pie

Rosallie Apple Tart with Apricot Glaze

CRAFTkitchen Pumpkin Cheesecake with Cream Cheese Frosting

CRAFTkitchen Pecan Pie with Chocolate Ganache

Despite living in Las Vegas for the last four years and visiting several times prior it was in 2017 that the first Thanksgiving was celebrated locally, the decision to not cook but instead outsource those responsibilities to great Chefs and friends proving a big hit with everyone at the table from adults to a child just four years old.

Originally devised as a way to feed a group of just five but quickly expanding to eight, a “the more the merrier” approach allowing even more Chefs to be incorporated in the mix, it was with orders placed at favorites such as CRAFTkitchen, Rosallie, Hexx, Yardbird and Carson Kitchen plus a recipe from Sean Griffin at Jean Georges Steakhouse that the meal took place, items collected the day prior and on Thanksgiving all easily rewarmed at home and served just after 5:00pm.

Having already enjoyed a prior meal out plus Pastries from Jaret Blinn and Beth Ryan-Small at CRAFTkitchen, the seasonal Pumpkin Cream Cheese Muffin and Gluten Free Caramel Apple Muffin worth a drive from anywhere in town and still available today, it was from CRAFTkitchen’s Thanksgiving menu that trays of Truffle Mashed Potatoes, Sweet Potatoes with Marshmallows and Cranberry Stuffing were selected along with two Pies, every bit of it as delicious as one might expect but the Pumpkin Cheesecake easily the most impressive with great density but not an overly abundant amount of Cinnamon, Nutmeg or sweetness.

Eventually deciding on Turkey from the team at Hexx, Manager Ari Stotland making a curbside delivery of more than five pounds of roasted Breast and highly praised deep-fried Confit from Chef Carlos Buscaglia for just $75 including tax, it was up Las Vegas Boulvard that the next stop was made at Yardbird for their Chess Pie plus Mama’s Biscuits, tastes of the Southern Slaw with Chicken Cracklins’ plus Thanksgiving Stuffing and Sprouts making the Southern Table + Bar a top contender for dining out at the holidays if in town next season.

Settling for nothing less than the best for Apple Pie, Jonathan Pluvinet’s Tart with Apricot Glaze only rivaled with Jean-Georges’ for best in town but the one from Rosallie far more portable, it was instead from Chef Griffin’s Summer Corn that a recipe was adapted, the use of frozen Kernels not quite as good as that at the city’s best Steakhouse in mid-season but convincing enough that nearly three pounds was consumed through the course of the evening.

Rounding out the meal with Potato Pull-Aparts from Chef Blinn plus Carson Kitchen’s Bacon Jam and Brie, these two making even better mates than the Toasted Baguette with which the Jam is served downtown, it was with stuffed stomachs and a little bit of Football that the night came to a close, the leftovers on Black Friday plentiful with Pie for breakfast never a bad thing.

www.aria.com/en/restaurants/jean-georges-steakhouse.html#/Overview
www.carsonkitchen.com/
www.runchickenrun.com/
www.hexxlasvegas.com/
www.craftkitchenlv.com/
www.rosallie.com/

Posted in Bread Basket, Breakfast, Carson Kitchen, Cornbread, CRAFTkitchen, Croissant, Croissants, Dessert, Food, Hexx, Hexx Kitchen + Bar, Jean Georges, Jean Georges Steakhouse, Las Vegas, Pork, Rosallie, Truffle, Truffles, Yardbird, Yardbird Southern Table & Bar, Yardbird Southern Table and Bar Tagged Almond, Almond Croissant, Apple, Apple Pie, Apple Pop Tart, Apple Poptart, Apple Tart, Apples, Apricot, Apricot Glaze, Ari Stotland, Bacon, Bacon Jam, Baguette, Beth Ryan-Small, Black Truffle, Black Truffles, Braised Turkey, Bread, Brie, Brie Cheese, Brussels Sprouts, Budino, Butter, Butter Croissant, Buttermilk, Cabbage, Cake, Caramel, Carlos Buscaglia, Carson Kitchen, Carson Kitchen Bacon Jam with Brie and Baguette, Cheese, Cheesecake, Chess, Chess Pie, Chicken Skins, Chocolate, Chocolate Ganache, Cinnamon, Cinnamon Marshmallow, Cinnamon Marshmallows, Cinnamon Roll, Compote, Confit, Cookie, Cookies, Corn, Cornbread, Cornbread Croutons, Cory Harwell, Cotija, Cotija Cheese, Cracklins, Craft Kitchen, CRAFTKitchen, CRAFTkitchen Almond Croissant, CRAFTkitchen Apple Poptart, CRAFTkitchen Black Truffle Whipped Potatoes, CRAFTkitchen Butter Croissant, CRAFTkitchen Cinnamon Roll, CRAFTkitchen Cranberry Sage Stuffing, CRAFTkitchen Gluten Free Caramel Apple Muffin, CRAFTkitchen Honey Roasted Sweet Potatoes with Handmade Cinnamon Marshmallows, CRAFTkitchen Pecan Pie with Chocolate Ganache, CRAFTkitchen Potato Pull-Apart Rolls, CRAFTkitchen Pumpkin Cheesecake with Cream Cheese Frosting, CRAFTkitchen Pumpkin Cream Cheese Muffin, CRAFTkitchen Raspberry White Chocolate Scone, CRAFTkitchen Triple Chocolate Macadamia Nut Cookie, CRAFTkitchen Vanilla Bean Orange Cranberry Compote, Cranberries, Cranberry, Cranberry Compote, Cranberry Sage Stuffing, Cream Cheese, Cream Cheese Frosting, Cream Cheese Icing, Croissant, Croissants, Croutons, Cucumber, Cucumbers, Dark Chocolate, Dark Meat, Dessert, Desserts, endoedibles, Food, Foodie, Glaze, Gluten, Gluten Free, Gluten Free Caramel Apple Muffin, Henderson, Hexx, Hexx Braised Turkey and Turkey Confit Budino, Hexx Kitchen + Bar, Hexx Kitchen and Bar, Honey, Honey Butter, Jalapeno, Jalapeno Peppers, Jam, Jaret Blinn, Jean Georges, Jean Georges Steakhouse, Jean Georges Steakhouse – Corn with Jalapenos and Lime, John Courtney, Jonathan Pluvinet, Lardon, Lardons, Las Vegas, Light Meat, Lime, Limes, LV, Macadamia, Macadamia Nut, Mama's Biscuit Stuffing, Mama's Biscuits, Marshmallow, Marshmallows, Milk Chocolate, Muffin, Nevada, NV, Orange, Oranges, Pastries, Pastry, Pecan, Pecan Pie, Pecans, Pepper, Peppers, Pie, Pig, Pop-Tart, Poptart, Pork, Pork Belly, Potato, Potato Pull-Apart Rolls, Potatoes, Pumpkin, Pumpkin Cheesecake, Pumpkin Cream Cheese Muffin, Pumpkins, Raspberries, Raspberry, Raspberry Jam, Raspberry White Chocolate Scone, Rolls, Rosalle 'Le French Cafe', Rosallie, Rosallie Apple Tart with Apricot Glaze, Rosallie Le French Cafe, Sage, Sandra Palomo, Scone, Sean Griffin, Sin City, Slaw, Stuffing, Sweet Potato, Sweet Potatoes, Tart Tatin, Tarte Tatin, Thanksgiving, Thanksgiving 2017, Truffle, Truffles, Turkey, Turkey Budino, Turkey Confit, Vanilla, Vanilla Bean, Vanilla Bean Orange Cranberry Compote, Vegas, White Chocolate, White Meat, Yardbird, Yardbird Brussels Sprouts with Cornbread Croutons and Lardons, Yardbird Cornmeal Chess Pie, Yardbird Las Vegas, Yardbird Mama's Buttermilk Biscuits with Honey Butter and Raspberry Jam, Yardbird Mama’s Biscuit Stuffing, Yardbird Southern Slaw with Crispy Chicken Skins, Yardbird Southern Table + Bar, Yardbird Southern Table and Bar, Yardbird Vegas

November 23, 2017
8:32 AM
by: Uhockey

Hash House A Go-Go, Henderson NV

Hash House a Go-Go

Crispy Potatoes – Green Onions

Buttermilk Biscuit – Butter, Housemade Strawberry Jam

Pumpkin Cinnamon Roll Flapjack – Cinnamon, Sugar, Cream Cheese Frosting, “Maple Syrup”

Big O’ Turkey Pot Pie – Cracker Crust Hat filled with roasted Turkey, shaved Sweet Corn, Mushrooms, Broccoli, Carrots, Red Potatoes, Pan Gravy with hand-mashed Potatoes

Homemade Pumpkin Bread Pudding – Vanilla Bean Ice Cream, Whipped Cream, Housemade Caramel and Chocolate Sauce

Having taken everyone from family to wealthy out-of-town guests to Hash House A Go-Go for their oversized plates of “Twisted Farm Food” it was early morning on Thanksgiving Day that three guests entered the Henderson location, the fifth such Restaurant and second located outside of a Casino every bit as good as the rest but without the wait that often frustrates those stuck in line at The Linq for over an hour.

Founded in 2000 and since expanding from San Diego to several cities from Coast-to-Coast, Sin City actually boasting the most by a wide margin, Hash House A Go-Go suggests that its cuisine is similar to that which one might find in the Midwest by way of states like Indiana and having spent more than thirty years as a Buckeye those claims certainly seem to be valid as everything from Sage Fried Chicken to pounded Pork and Meatloaf Sandwiches are rib-sticking hearty and served in portions large enough for two.

Spacious in design with a central bar area serving Beer and Cocktails while the Detroit Lions kicked-off another Turkey Day loss, the décor best described as Barnyard-chic with an antique tractor out front and everything from Stalks of Wheat to tattooed farmers lining the walls, it was shortly after checking in with the hostess that guests were led to a sizable four-top on the left half of the restaurant, a server soon dropping off menus with a big smile before filling water and describing the daily specials.

Not a place known for subtlety, the festive mood stoked by holiday music overhead with patrons all talking loudly as large parties continued to file in as the morning went on, it was perhaps twenty minutes after placing an order that plates arrived to completely crowd the table, share plates and bowls both delivered beforehand and everyone ready to dig in after a Pumpkin Pancake was topped with 100% Maple Syrup brought from home, the hubcap-diameter disc nearly an inch thick but cooked through with bold Cinnamon notes and quite a bit of pureed Pumpkin folded into the Batter.

Tacking on sides of Crispy Potatoes and a Buttermilk Biscuit served with Housemade Strawberry Jam, the former decent but a bit overpriced at $4.95 in the setting of a menu also offering several pounds of Fried Chicken and Waffles for just fifteen dollars, it also seems as though the Biscuit recipe has become slightly more dry since visiting The Plaza in 2015, though perhaps this has something to do with Yardbird’s arrival on the scene with a vastly superior product that is actually priced slightly lower at $7 for four while Hash House a Go Go charges $1.99 each.

Continuing the Thanksgiving feast with two additional holiday specials, HHaGG’s signature Snickers Bread Pudding replaced with an equally decadent version made with Pumpkin Bread but similarly decorated with Ice Cream, Whipped Cream and two types of Sauce, it was not without Turkey that the meal would take place, the decision to eschew both a half-pound Turkey Burger and plate featuring sliced Breast plus all the fixins’ leaving plenty of room to work on an inverted top-hat made of Cracker-thin Biscuit Dough filled with roasted White and Dark Meat plus shaved Sweet Corn, Mushrooms, Broccoli, Carrots, Red Potatoes and Pan Gravy anchored to the bowl by a generous helping of hand-mashed Potatoes.

THREE STARS: Certainly not a gourmet restaurant, and arguably the sort of place Americans should be rallying against in the setting of an obesity epidemic, Hash House a Go-Go nonetheless provides a good meal at a fair price with service that is better than most while taking several steps that they could get away with not doing in terms of making many of their sauces, jams and gravies from scratch.

RECOMMENDED: All Holiday Specials were quite good, which might be expected as ingredients and preparations were specific to the day.

AVOID: Potatoes were overpriced and not really anything one cannot find elsewhere while the Biscuit was drier than memory serves. Also, fake Maple Syrup…no.

TIP: A Children’s menu is available for those concerned about portion sizes while most adults could easily get away with sharing an entrée.

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

http://www.hashhouseagogo.com/

Posted in Bread Pudding, Breakfast, Dessert, Food, Hash House A Go Go, Henderson, Ice Cream, Las Vegas, Nevada, pancake, Pancakes Tagged Big O’ Turkey Pot Pie, Biscuit, Biscuits, Bread, Bread Pudding, Broccoli, Butter, Buttermilk, Buttermilk Biscuit, Buttermilk Biscuits, Caramel, Caramel Sauce, Carrot, Carrots, Chocolate, Chocolate Sauce, Cinnamon, Corn, Cracker Crust, Cream Cheese, Cream Cheese Frosting, Cream Cheese Icing, Crispy Potatoes, Crust, Dessert, Desserts, endoedibles, Flapjack, Flapjacks, Food, Foodie, Frosting, Gravy, Green Onion, Green Onions, Hash House A Go-Go, Hash House A Go-Go Henderson, Henderson, Housemade Caramel, Ice Cream, Ice Cream Pumpkin, Icing, Jam, Jelly, Las Vegas, LV, Maple Syrup, Mashed Potatoes, Mushroom, Mushrooms, Nevada, NV, Onion, Onions, Pan Gravy, Pancake, Pancakes, Pastries, Pastry, Pot Pie, Potato, Potatoes, Pudding, Pumpkin, Pumpkin Bread Pudding, Pumpkin Cinnamon Roll Flapjack, Pumpkin Puree, Pumpkins, Red Potato, Red Potatoes, Sin City, Strawberries, Strawberry, Strawberry Jam, Sugar, Sweet Corn, Turkey, Turkey Pot Pie, Vanilla, Vanilla Bean, Vanilla Bean Ice Cream, Vegas, Whipped Cream

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