Endo Edibles

May 13, 2017
11:27 AM
by: Uhockey

Crunch Donut Factory, North Las Vegas NV

Crunch Donut Factory

Halle Strawberry – Yeast Ring, Strawberry Glaze

Adoughl – Vanilla Cake, Chocolate Icing, Butterfinger

Nutshell Doughbama – Yeast Square, Chocolate Icing, Nuts

Katy Cherry – Yeast Square, Cream Cheese Icing, Cherry Topping

BBKing – Blueberry Cake, Cheesecake Filling, Blueberry Topping

Mike’s Cinnful Apple Crumb Roll – Cinnamon Roll, Apples, Streusel

Strawberry Fritter – Fried Dough, Strawberries, Strawberry Jam

Expanding out of Arlington Texas in late 2016, the first Sin City location on Harmon Avenue directly across Maryland Parkway from the UNLV Student Union, Crunch Donut Factory recently made the move to an underserved area on Simmons Street in North Las Vegas, the corner slot next to Roberto’s Tacos and a popular nail salon generating plenty of foot traffic for a store similar in style to the first, complete with ‘Crunchie’ the Donut Man awaiting his photo-op.

Open 24/7 just like its sister store, the space a bit tighter on the inside but offering an outdoor patio with metal tables and chairs for those wishing to indulge al fresco, Crunch Donut Factory North Las Vegas sees the locally operated venture expand its selection from fried rings and stuffed pockets to a collection of freshly made Waffles and Shakes with Donuts blended in, the prices competitive to those of Pink Box, Donut Mania or the recently opened Fractured Prune with several pre-set choices plus the choice to build one’s own by way of the “Crunch Creation Station.”

Staffed by two youngsters at the late-morning hour of eleven on a Saturday, the Grand-Opening paraphernalia still hung with flags flapping in the breeze and roadside signage alerting passers-by to a store that is not particularly visible at first glance, it was with a few other patrons making their selections that a case of thirty varieties was perused along with a small box of Fritters and Cronuts, the poster on the wall listing additional made-to-order options, plus cheaper-by-the-dozen, or half-dozen bargains.

In no way purporting to be an ‘artisan’ doughnuttery like many others, the majority of the choices made from a mix with square or circular bases offered in either Cake or Raised varieties, those unfamiliar with the brand will likely get a quick chuckle from names based on Pop Culture stars like Beyonce Knowles or Leonardo DiCaprio, some of them admittedly a bit of a stretch such as “Adoughl” which requires one to go Rolling in the Deep to establish a connection between the British musician and Vanilla Cake topped in rich Chocolate Frosting and crumbled Butterfinger pieces.

Freshly making new Donuts throughout the day, popular choices replaced as needed with most others able to be made fresh on request, it was with an $11 half-dozen of Specials plus the $1 “Halle Strawberry” boxed that choices were taken outside to enjoy during one of the Valley’s last 70°F days, the Strawberry flavor similar to that of the classic Pink Doughnut served at Dunkin’ but more natural and less sweet, a similar attribute noted in the pillowy square topped in Chocolate and chopped Nuts, though one is left a bit perplexed as to how such a pairing relates to the seemingly unflappable former First Lady.

Impressed by most of the Fruit flavors during a visit to the Harmon location, and thus investing the majority of this tasting in similar, additional picks included the “Katy Cherry” which placed the same base as the one before it beneath tangy Cream Cheese Frosting and a dollop of Pie filling, the typically cloying sweetness actually not so bad in this context and similarly mellowed in the case of Blueberries by the combination of a soft Cake Ring with a center piped full of Cream Cheese named after the Mississippi-born Blues legend.

Taking a look at two ‘occasional’ specials to round out the tasting, both fairly sizable but not charged extra like other Donut shops in town, “Mike’s Cinnful Apple Crumb Roll” took the idea of a Cinnamon Roll and married it to that of a Fritter by placing Apples both in the Dough as well as amidst the Streusel, the lone remaining Fritter a best-of-the-best contender thanks to the crispy exterior and soft layers of Strawberries and Dough within, a virtually greaseless creation with a sugary shellac and a spoonful of Jam adding even more flavor.

FOUR STARS: Store number two of what could very well be an ongoing trend, Crunch Donut Factory ups the quality of North Las Vegas fried breakfast treats in a similar way to how it did so at UNLV, the 24/7 hours probably less relevant on Simmons Street but the quality and prices exactly the same and a worthwhile place to visit for those in the area or Doughnut fans looking for something different.

RECOMMENDED: Strawberry Fritter, Mikes’ Cinnful Apple Crumb Roll, BBKing, Halle Strawberry.

AVOID: Adoughl as the Vanilla Cake was a bit dry.

TIP: Classics are $5 for Six, $9 for a Dozen while “Specialty & Premiums” excluding Kronuts and Maple Bacon are $11 for Six and $20 for a Dozen.

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

https://www.crunchdonutfactory.com/

Posted in Breakfast, Crunch, Crunch Donut Factory, Crunch Doughnut Factory, Dessert, Food, Las Vegas, Nevada, North Las Vegas Tagged Apple, Blueberry, Butterfinger, Cake, Cherry, Chocolate, Cinnamon Roll, Crunch, Crunch Donut Factory, Crunch Doughnut Factory, Donut, Donuts, Doughnut, Doughunuts, Food, Foodie, Fritter, Las Vegas, Nevada, North Las Vegas, Nuts, NV, Raised, Strawberry, Vegas, Yeasted

May 13, 2017
10:09 AM
by: Uhockey

808 Hawaii Mixed Plate, North Las Vegas NV

808 Hawaii Mixed Plate

Korean Wings – Hot Style

Fried Saimin

Mixed Plate with Kalua Pork & Cabbage, Ono Chicken, Steamed Rice and Mac

Deep Fried Musubi with Unagi Sauce and Spicy Mayo

Blueberry Butter Mochi

Ube Butter Mochi

Hailing from the Midwest it would be an understatement to say that Hawaiian food was locally underrepresented, and even to this day a search of restaurants close to Northwest Ohio indicates zero serving anything ‘Hawaiian’ save for the “Flaming Hawaiian Volcano Roll” at a particularly sad looking Sushi joint, thus when a patient from the Big Island suggested that the most authentic taste of home she’d found since living in Las Vegas was at 808 Hawaii Mixed Plate on West Craig Road the decision was made to stop in, though a drive of nearly thirty minutes from home made such a thing somewhat laborious.

In reality located in North Las Vegas, a completely different entity from Las Vegas proper to those unfamiliar, and operated by the same family for seven years in a shopping plaza next to Ella Em’s Soul Food, 808 Hawaii Mixed Plate is presented as a counter-service concept in which diners are invited to approach a menu hanging at the far end of a lengthy space over a wide window looking into the kitchen, the owner’s wife serving as the sole front-of-house staff-member as she pulls triple duty as cashier, server and story-teller, an early arrival before the crowds allowing for plenty of the latter.

Truly a wealth of knowledge as relates to her homeland’s history, the ‘plantation era’ briefly described when explaining Saimin Noodles to the uninitiated, it was with several questions asked and answered that decisions were made from a board that at first seems brief before one really digs into the various offerings for Meats and toppings, the decision to try one mixed plate plus Noodles, an Appetizer, two sweets and a side easily enough food for four, all at the total cost of just under thirty dollars.

Taking a seat in the minimally decorated space, The Food Network displayed on televisions as diners are left to peruse a flip-card indicating daily specials plus a Brunch menu offered on Sundays, it was after perhaps five minutes that plates one and two were delivered from the kitchen, the aforementioned Egg Noodles pan fried in a slick sauce with Ham and a mix of Cabbage, Radishes and Green Onions, the flavor largely that of light Sesame plus a bit of Ginger while the half-dozen Chicken Wings were twice-fried crisp and medium-hot, the meat on the inside plump with a good seasoning of its own and tender but not greasy.

Offering Chicken in no less than ten styles, a sample of the Garlic version topped in yellow Aioli a bit too pungent while the “Ono Chicken” takes the Katsu-style Thigh meat and lightly tosses it in a pan of Garlic, Onions and Oil with outstanding results, the $11.50 “Mixed Plate” was completed with a small bowl of shredded Pork and Cabbage next to two big mounds of Rice and a rather flavorless Macaroni Salad, the deep-fried Musubi marrying Hawaii’s love of Spam with Spicy Mayonnaise, Unagi Sauce and Furikake in an unexpectedly compelling manner that could change the opinion of many mainlanders as relates to canned Meat.

Told that 808’s Pastry Chef, actually the owner’s son, was vacationing back home currently, thus leaving only two types of Butter Mochi available for Dessert, it was with one of each that the meal came to an end, the version topped in Blueberries unfortunately quite disappointing with a gummy texture and not much sweetness while the block of sticky Purple Yam proved somewhat better, though certainly not on par with the pies and cakes featured in Social Media, nor the Macadamia Nut Pancakes or Bread Pudding French Toast offered at Brunch.

THREE AND A HALF STARS: Thriving as a family run eatery in North Las Vegas for almost eight years thanks to a dedicated following of Hawaiians searching for the real thing, 808 Hawaii Mixed Plate is a worthy destination for those seeking something a little different from the big-box Poke stops springing up across the Valley, the prices a genuine bargain for both the quality and the portion sizes even when accounting for the gallon or so of gas it will take most Las Vegans to get there.

RECOMMENDED: Fried Saimin, Korean Wings, Ono Chicken, Fried Musubi.

AVOID: Blueberry Butter Mochi, Macaroni Salad.

TIP: Gift Certificates for $15 off $30 available on Restaurant.com.

BONUS TIP: The family recently opened a second location called Young’s Hawaiian Style Kitchen at 3231 North Decatur Blvd Ste 11.

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

https://www.808hmp.com

Posted in 808 Hawaii Mixed Plate, Dessert, Food, Las Vegas, Nevada, North Las Vegas, Pork Tagged 808 Hawaii Mixed Plate, 808hmp, Butter Mochi, Chicken, Chicken Wings, Dessert, Food, Foodie, Fried Chicken, Hawaiian, Kalua Pork, Las Vegas, Mochi, Musubi, Nevada, Noodles, North Las Vegas, NV, Ono, Pork, Saimin, Vegas

May 12, 2017
5:29 PM
by: Uhockey

El Tricolor Bakery / Panaderia Tricolor, Las Vegas NV

El Tricolor Bakery – Panaderia Tricolor

Pastel de Pina

Caramelized Puff Pastry Stick

Salvadoran Quesadilla

Corn Pudding

Guava Besos

Cherry Turnover

Quadruple Cake – Chocolate, Cheesecake, Flan, Tres Leches with Icing

A small shop tucked away on North Decatur in an area still not qualified as North Las Vegas, but not too far away, Panaderia Tricolor is a place many have probably driven by a hundred times without even noticing, a family-owned business operating in the same space for so long that the Las Vegas sun has almost completely faded its signage.

Listed as El Tricolor Bakery above the door, but as Panaderia Tricolor by a street-side sign and in its limited representation on Social Media and Search Engines, visitors to Tricolor will find the space located towards the back-center of a shopping plaza filled with everything from Check Cashing to Nail Salons and Convenience Stores, a step through the door placing patrons in a small standing space surrounded by baking racks, cold cases and two small tables.

Selling both savories and sweets, though the obvious focus is on freshly baked Breads and Pastries in a variety of perhaps four-to-five dozen total, it was with limited English and a lot of pointing that several items were described by a young woman working the front of the house as an older woman labored over dough that appeared to be the base of several dozen Concha, the eventual order comprised of five Pastries and two slices of Cake that were carefully boxed and taken home for consumption.

Trying to best cover a wide range of styles, the total price of $9.75 making a little bit of waste acceptable in an attempt to weigh the quality against other Panaderia in town, first tastes of Tricolors goods came by way of the Pastel de Pina and Caramelized Puff Pastry Stick, both quite mild in terms of sweetness with the Pineapple Cake soft and spongy while the nearly weightless rod was crisp and shattering, but probably been better suited for a Sauce or Coffee for dipping.

Turning attention next to two savory selections, the Salvadoran Quesadilla a 3/4″-thick frisbee-size disc described as “sort of like cake, but moist and a little sweet” proving to be just that plus a long-linger of Sesame, the ‘cornbread’ at Tricolor is nothing like what most American’s would think when picturing the hot skillets or piping-hot Muffins down South, this version actually a hefty wedge of just-set Custard atop a more granular base, the flavor a bit like cream corn but with a more egginess and Butter.

Underwhelmed by a Turnover with good lamination but cloying sweetness thanks to HFCS-based Cherry Pie filling, and even more put-off by a tennis-ball size Guava Besos with good Jam but Dough so chalky and flavorless that it may as well have been a few days stale, it was finally with the “4x Cake” that a taste of Panaderia Tricolor came to an end, the Chocolate Cake and Cheesecake relatively par for the course while smooth Flan and sopping-wet Tres Leches were both about as good as they come in Las Vegas, another visit to try each on their own probably necessary at some point in the near future.

TWO AND A HALF STARS: Discovered as part of what has become a fun attempt to find the best Tres Leches Cake in Sin City, that title still belonging to Drago Sister’s on South Rainbow, Panaderia Tricolor has a lot to offer at a good price with excellent customer service, though the quality of several items previously enjoyed elsewhere was unfortunately a little inconsistent.

RECOMMENDED: Corn Pudding, 4x Cake, Salvadoran Quesadilla.

AVOID: Guava Besos, Cherry Turnover.

TIP: (702) 646-0068 for custom cakes. 6a-8p Seven Days a Week.

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

Posted in Cornbread, Dessert, El Tricolor Bakery, El Tricolor Bakery – Panaderia Tricolor, Food, Las Vegas, Nevada, Panaderia Tricolor Tagged Besos, Cheesecake, Chocolate, Cornbread, Dessert, El Tricolor Bakery, El Tricolor Bakery – Panaderia Tricolor, Flan, Food, Foodie, Guava, Las Vegas, Nevada, NV, Panaderia Tricolor, Pastry, Pudding, Tres Leches, Vegas

May 12, 2017
12:00 PM
by: Uhockey

Playa Papagayos Restaurant, Las Vegas NV

Playa Papagayos Restaurant

Guanabana Agua Fresca

Warm Housemade Tortilla Chips and Salsa

Cubana Mexicana Torta – Pork Leg, Ham, Hot Dog, Breaded Steak, Mexican Sausage, Cheese and Egg

Gordita – Chicharron, Lettuce and Queso Fresco

Pambazo – Mexican Roll dipped in Red Sauce, Fried with Chorizo and Potatoes, Fresh Lettuce, Sour Cream and Queso Fresco

Shrimp Tostada – Ceviche-style, Avocado, Cilantro and extra Lime

Flan Napolitano – Whipped Cream and Walnuts

Recently fortunate enough to have dined at many of Mexico City’s best, a chance to visit the coastal noma residency passed up to instead explore restaurants both high-brow and literally ‘hole in the wall’ that have helped make the Mexican Capital a dining destination for everything from Tripe Tacos and Ant Larvae to Foie Gras and Wagyu Beef, it was with a bit of hesitancy that the decision was made to visit Playa Papagayos Restaurant on Friday afternoon, the experience thankfully proving to be a good one by any standard with gracious service and some truly delicious cuisine.

Open now since November in a shopping plaza at the corner of Decatur and Sahara, not exactly a culinary ‘hot-spot’ with the Fantastik Indoor Swapmeet only a few steps away, Playa Papagayo translates literally to Parrot Beach and although nothing about the sizable space tucked beside a Pizza parlor screams tropical, the restaurant is clean and well lit with a lot of seating, a petit Mexican woman greeting diners at the door and offering them a wide range of tables with padded chairs, many of them coated in clear plastic.

Playing traditional Latin American music overhead and Soccer on a pair of Televisions, the clientele sparse but consisting mostly of local businessmen and a few Mexican women who seemed to be doing work as they partook in Salads, large Sandwiches or Soups, it was with water in hand that the sizable menu from Chef Alberto Ocampo was perused, one at the table opting for a $2.50 Agua Fresca that quickly saw the lone-server turn craftsman, a mix of fresh Fruit, Sugar and bottled Water placed in a Vitamix with the result a creamy concoction that was only slightly sweet and whole lot better than the typical lunchtime Iced Tea or Soda.

Ranging from typical Tacos and Burritos to more esoteric regional specialties from the state of Guerrero, the original home of Chef Ocampo before relocating and opening his first restaurant in Colton California, first-time diners at Playa Papagayo would be well-advised to approach the menu front-to-back with the first two pages focusing on lighter bites such as the Oysters, Shrimp, Fish and Octopus that put the original location on the map, the $6 Camaron Tostada featuring plump little Shrimp with plenty of Citrus amidst the flavor of chopped Onions and Cilantro, the portion quite large for the price-point, especially when accounting for the big slice of fresh Avocado.

Reportedly importing many of the Spices and Meats from the family’s home town, a Chicken Mole and housemade Huaraches more than enough reason to return, it was after a short wait spent watching two Chefs work that three plates were brought forth along with two Salsas, one look at the Cubana Mexicana Torta enough to make even the hungriest diner question their capacity, the soft Roll stretched to its limits around five types of Meat, two styles of Cheese plus Vegetables and a light Sauce, the flavor of the Breaded Steak and Pork Sausage most prevalent amongst the mix with the wise only enjoying half, making for essentially two full meals for just eleven bucks.

Not particularly a ‘diet-friendly’ place, though healthful choices can certainly be made by way of Tuna or Shrimp Salad, Seafood Soup or the raw Shellfish noted above, those taking a more all-in approach are encouraged to next take a look at the regionally famous fork-and-knife Pambazo, a housemade Roll dipped in mild red Sauce and fried in a pan with Potatoes and Pork Sausage, the addition of sliced Lettuce and Fresh Cheese adding just enough levity to keep things fresh, as also was the case with the thick Cornmeal Gordita opened up and stuffed with crispy fried Pig Skin.

Unfortunately sold out of the Rice Pudding, but still offering three additional Desserts including a daily Gelatin plus a Fruit Parfait sold in two sizes, those looking for something truly unique would be wise to invest $2.95 in the Flan Napolitano, a small wedge of the Cheese Custard served more like a soft Cake than the traditional creamy pudding, a style not seen to this point and explained by the Chef as ‘a family secret’ when he later walked around the room asking diners how they had enjoyed their experience.

FOUR STARS: Perhaps even more varied than the numerous styles of cuisine found in China or India it would be difficult to name the perfect ‘Mexican’ restaurant, but in terms of dollar-for-dollar value in terms of taste, quality and execution one would be hard-pressed to name spot in Las Vegas outperforming Playa Papagayos in terms of its style, the majority of the food probably a little heavy for some but undoubtedly made fresh from good ingredients and with a lot of thought.

RECOMMENDED: Agua Fresca, Shrimp Tostada, Pambazo, Flan Napolitano.

AVOID: Regular menu items simply should not be sold out. Not here, not anywhere. Also, the three house Salsas are universally thin and not particularly hot.

TIP: 9a-9p Daily. All plates, including breakfast, offered throughout opening hours.

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

http://playapapagayoslv.com/

Posted in Dessert, Food, Las Vegas, Nevada, Playa Papagayos, Playa Papagayos Restaurant, Pork Tagged Agua Fresca, Chicharron, Dessert, Desserts, Flan, Food, Foodie, Guava, Las Vegas, Lunch, Mexican, Mexico, Nevada, NV, Playa Papagayos, Playa Papagayos Restaurant, Pork, Shrimp, Steak, Toastada, Torta, Vegas

May 6, 2017
6:41 PM
by: Uhockey

Chica, Las Vegas NV

Chica

Gin & Tonic – Watermelon and Cucumber / Tamarind Guava Colada – Hand Shaken Appleton Estate Signature Rum, Fresh Lime, Tamarind, Coconut Cream and Guava Nectar

Arepa Basket – Black Bean, Beet, Cilantro and Cheese with Nata Butter

Mushroom Quesadilla – Charred Wild Mushroom Quesadilla with Point Reyes Bleu Cheese, Huitlacoche, Oaxacan String Cheese, Jalapeno Pesto, Pickled Onions

Tuna Ceviche – Ahi Tuna, Apple infused Leche de Tigre, Peruvian Corn, Cilantro, Red Onions, Confit Sweet Potato

Porchetta with Crispy Yucca Hash – Slow Roasted Suckling Pig, Crispy Brussels Sprouts, Fried Yucca, Pearl Onion Escabeche, Pork Jus

Yucatan Halibut – Achiote marinated Halibut roasted in a Banana Leaf with Pineapple, Charred Orange, Sweet Plantains, Habanero Pico

Pepita Crusted Lamb – Colorado Lamb, Herb Pumpkin Seed Crust, Mole Verde, Squash Blossoms and Grilled Calabaza

Arroz con Leche – Creamy Rice Pudding topped with a caramelized Crust, dried Apricot, candied Pineapple and Pomegranate Rum Sauce

Double Espresso on Ice

Cajeta Crema and Dulce de Leche Ice Cream – Graham Cracker Crumbs and Cocoa Nibs

Lemon Bunuelos – Crispy Lemon Zest filled Venezuelan Donuts served with Wild Berry Compote and White Chocolate Dulce de Leche

Churro Fried Ice Cream Pops – Caramel Ice Cream Pops coated in Cinnamon Churro crumbs, served with Vanilla Bean Anglaise and Whipped Cream

Friends and Family. No words, just photos.

Opens Sunday, May 14 for Mother’s Day Brunch.

http://www.chicalasvegas.com/

Posted in 50Eggs, Chica, Coffee, Dessert, Food, Ice Cream, Las Vegas, Nevada, Pork Tagged 50Eggs, Arepas, Arroz con Leche, Buenelo, Chica, Churro, Cocktails, Coffee, Dessert, Donut, Donuts, Doughnut, Doughnuts, Food, Foodie, Halibut, Las Vegas, Lorena Garcia, Mike Minor, Nevada, NV, Porchetta, Rice Pudding, The Venetian, Vegas, Venetian

May 6, 2017
10:28 AM
by: Uhockey

Andre’s Bistro & Bar [3,] Las Vegas NV

Andre’s Bistro and Bar

Beignets – Powdered Sugar

House Baked Pastry Basket – Croissant, Pain au Chocolate, Almond Croissant, Peach and Cream Pastry, Raspberry Danish with Vermont Butter and Housemade Jam

Escargots de Bourgongne – French Snails, Garlic Butter, Herbs

Brown Sugar Glazed Bacon – Applewood Smoked

Cheese + Charcuterie Board – Cornichons, House Mustard, Cherry Moustarda, Figs, Olives, Candied Nuts, Grapes, Rillettes, Prosciutto, Country Style Pate, Rosette de Lyon, Sopressata, Aged Cheddar, Maytag Blue, St. Andres, Bermuda Triangle

Warm Baguette – Vermont Butter

Andre’s Classic Benedict – Country Ham, Poached Egg, Hollandaise with Breakfast Potatoes

Croque Madame – Ham, Gruyere Cheese, Bechamel, Fried Egg with Duck Fat French Fries

Andre’s Salmon Benedict – Smoked Salmon, Poached Eggs, Hollandaise with Fresh Fruit

Chicken & Waffles – Buttermilk Fried Chicken, Cornbread Waffles, Country Gravy, Maple Syrup

Seared Foie Gras – Grilled Nutella Brioche, Drunken Strawberries, Sauternes Glaze

Lobster Roll – Maine Lobster, Fine Herbs, Toasted Bread Roll with Green Salad

Vegetable Quiche – Peppers, Spinach, Goat Cheese with Fresh Fruit

Quiche Lorraine – Bacon, Comte Cheese with Green Salad

Prime Flat Iron Steak Frites – Herb Butter, Over Easy Eggs, Breakfast Potatoes

Chocolate Walnut Gateau – Chocolate Glazed Caramel Walnut Torte, Crème Anglaise

Crème Brulee – Vanilla Bean Custard, Caramelized Sugar Crust, Fresh Berries

Lemon Tart – Lemon Curd, Sugar Dough Crust, Raspberry Coulis

Saturday Sundae – Layers of Brownie, Vanilla Bean Ice Cream, Hot Fudge, Caramel, Toasted Hazelnuts, Whipped Cream

Root Beer Float – Hand Crafted Vanilla Bean Ice Cream, Fitz Artisan Root Beer

Chocolate Pot de Crème – Oven-baked Chocolate Custard, Chantilly Cream, Homemade Vanilla Cookie

Impressed from the moment Mark Purdy and Joe Marsco first opened the doors to Andre’s Bistro & Bar, the transition from a fine-dining stalwart inside the Monte Carlo to a casual French bistro in the former DW Bistro space originally marred only by music that was both too loud and out of place, a recent return for brunch with out of town guests has shown the restaurant to have only gotten better in the intervening months, a shake-up at Alize necessitating a split of Mark’s time doing nothing to diminish the quality of a kitchen under the guidance of Marty Red DeLeon Lopez.

Just now approaching the four-month mark, some early struggles to understand a new market expectedly ironing themselves out with time, late-Spring sees Andre’s welcoming guests for both Lunch and Dinner on weekdays plus weekends at Brunch, a party of four met by Mr. Marsco soon after entering with seating quickly offered along a banquette suitable for six, the extra space needed as the decision was made to trust the kitchen carte blanche.

Originally decided upon based on two Southerners’ desire for French food, their visits to both Bouchon and Bardot favorable on previous trips to Sin City, it was with pleasantries exchanged and Coffee from Las Vegas’ own Vesta Roasters soon flowing that Chef Marty approached the tableside telling the group menus would not be necessary, “I hope your brought an appetite” never as ominous as it seems when the promise is that of twenty different dishes coursed out over a total of just under two hours and twenty minutes.

Told that Chefs Rochat and Purdy were frequently in and out, the recent hiring of Joshua Bianchi at the top of the Palms likely to see Purdy back at Andre’s on a more consistent basis soon, brunch at Andre’s once again began with a duo of treats from Mark’s wife Tammy Alana, the Beignets dusted in Powdered Sugar still every bit on par with the best of New Orleans while the Pastry Basket yielded a far more crunchy Croissant than last time, the Almond version more like the Danish terms of consistency while the sliced Peaches and Custard replicating sunny-side Eggs remains as clever as it is delicious.

Both starting and ending with Chef Alana’s sweets, the bulk of the meal a steady flow of Rochat classics, surprise items from the dinner menu and several brunch favorites, round two was comprised of two rashers of sweet and smoky Bacon as well as the Escargots de Bourgongne plus Andre’s ever impressive collection of housemade Pates and imported Meats and Cheese, the Bacon-wrapped Pate as chunky and funky as many served in France while the Bermuda Triangle, Cherry Moustarda and creamy Rillettes all went well with a Warm Baguette, still without a doubt one of the Las Vegas’ most impressive complimentary Bread services.

Attempting to take it easy on the Carbs, though the high quality Butter and housemade Jams made such a thing more challenging than usual, a course most easily described as “Eggs” arrived next, both Andre’s Classic Benedict and one made with Smoked Salmon pitch-perfect beneath thick Hollandaise and soft-poached Yolks while the toasty Brioche at the base of a Croque Madame was thinner than in the past and thus more typical to that served in France, a good thing for those who value authenticity as well as folks who which to save more room for the generous helping of buttery Breakfast Potatoes or Fries cooked crisp in Duck Fat.

Continuing to put its name into the hat for Sin City’s best Chicken & Waffles, the juxtaposition of soft Cornbread and crunchy Buttermilk Batter plus Country Gravy admittedly more Southern USA than South of France, those looking for something a bit less ‘heavy’ would be well advised to check out Andre’s Northeast-quality Lobster Roll served on toasted Bread with just a touch of Mayonnaise, the duo of Quiches also both well made with good Custard and a clean-edged Crust, the Vegetarian version on this day a bit more balanced as the combination of Bacon and aged Comte in the Lorraine came across a little more salty than some might want.

Admittedly getting full at this point, though happy to set aside any plans for weekend productivity in exchange for a truly grand finale followed by a ‘parade of Desserts,’ it was alongside an Herb-Butter soaked Steak cooked Medium-Rare that two slices of the dinner-only Foie Gras and Nutella Brioche were served topped in Strawberries and a sweet-Wine Glaze, the carnivorous more than happy to over-indulge while those fond of pastry thankfully held back a little bit, the Rootbeer Float, Saturday-Sundae and Crème Brulee all quite good but difficult to gush over while the rich Pot de Crème, tangy Lemon Tart and elegant Walnut Pie with Chocolate and Caramel were all beyond reproach…and at $8 each a veritable steal for Desserts of such quality.

FIVE STARS: Offering a menu at Brunch that can go toe-to-toe with names like Thomas Keller or Michael Mina, the prices generally discounted by at least 25% for comparable plates, Andre’s Bistro & Bar has achieved in short-order what many restaurants strive a lifetime for in a city known for rushed openings and fast shutters, a destination spot in the neighborhood that is as impressive to tourists as it is a gift to locals.

RECOMMENDED: Beignets, Raspberry Danish, Country Pate, Chicken & Waffles, Salmon Benedict, Seared Foie Gras, Breakfast Potatoes, Chocolate Walnut Gateau, Lemon Tart.

AVOID: A small quibble, but the Quiche Lorraine was a bit too salty for my tastes and was the only dish that went unfinished aside from a few piles of Leafy Greens and Potatoes.

TIP: Although Sunday brunch will remain unchanged, rumors of a really big idea for Saturdays have begun to swirl. Keep your eyes peeled for an announcement early-to-mid June.

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

https://www.andresbistroandbar.com/

Posted in Andre's, Andre's Bistro & Bar, Andre's Bistro and Bar, Bread Basket, Breakfast, Coffee, Cornbread, Croissant, Croissants, Dessert, Foie, Foie Gras, Food, Ice Cream, Las Vegas, Lobster, Nevada, Pork, Tasting Menu, Waffle, Waffles Tagged Almond Croissant, Andre's, Andre's Bistro, Andre's Bistro & Bar, Andre's Bistro and Bar, Bacon, Baguette, Beignets, Benedict, Benny, Breakfast, Brown Sugar, Brown Sugar Bacon, Brunch, Butter, Carte Blanche, Chicken & Waffles, Chicken and Waffles, Chocolate, Corn Bread, Cornbread, Country Gravy, Croissant, Croissants, Croque, Croque Madame, Dessert, Eggs, Escargot, Foie, Foie Gras, Food, Foodie, Fried Chicken, Ice Cream, Las Vegas, Lemon Tart, Lobster, Mark Purdy, Marty Red DeLeon Lopez, Milkshake, Nevada, Nutella, NV, Pastry Basket, Pot de Creme, Quiche, Quiche Lorraine, Root Beer Float, Salmon, Sauternes, Shake, Smoked Salmon, Stacked, Stacked Hospitality, Strawberries, Sundae, Tammy Alana, Tasting Menu, Vegas, Vegetarian

May 5, 2017
5:43 PM
by: Uhockey

Sugar Factory American Brasserie at Fashion Show Mall, Las Vegas NV

Sugar Factory American Brasserie at Fashion Show Mall

White Gummi – Cruzan Peach Rum, Cruzan Raspberry Rum, Fresh Fruit Juice and Gummy Worms

Country Fried Chicken and Waffles – Buttermilk Fried Chicken, Two Classic Waffles, White Cheddar-Maple Mornay Sauce, Warm Maple Syrup and Butter

Fish Tacos – Three Corn Tortillas, Fried Fish, Iceberg Lettuce, Pico de Gallo, Cilantro and Creamy Chipotle Sauce

Sugar Factory Rainbow Sliders – Classic Sliders with American Cheese, Crispy Onions and Signature Sauce plus a Rubber Duck to take home

The Big Cheesy – Grass Fed Angus Beef, Creamy Mac & Cheese, Smoked Applewood Bacon, BBQ Sauce and a Toasted Brioche Bun

Giggles Snickers Milkshake – Cookies n’ Cream Ice Cream, Peanuts, Chocolate Chips, Caramel Waffle, Snickers, Whipped Cream in a Sprinkles, Snickers and Chocolate Covered Mug

Caramel Sugar Daddy Cheesecake Shake – Vanilla Ice Cream, Caramel Sauce, Whipped Cream, NY Style Cheesecake, Sugar Daddy Candy, Rainbow Lollipop in a Crushed Graham Cracker and Chocolate Covered Mug

Twinkie Dinkie Milkshake – Vanilla Ice Cream, Twinkie Chunks, Marshmallow Fluff, Rainbow Rock Candy, Whipped Cream, Sprinkles, Twinkie in a Gum Ball and White Chocolate Covered Mug

Caramel Brownie Bread Pudding – Brownie Bread Pudding, Caramel, Brownie Chunks, Vanilla Ice Cream, Orange Caramel Sauce, Whipped Cream

The Brownie – Gooey Fudge Brownies, Vanilla Ice Cream, Candied Walnuts, Hot Fudge Sauce

Rainbow Doughnut Ice Cream Sandwich – Rainbow Doughnut, Cookies n’ Cream Ice Cream, Chocolate Ice Cream, Fudge, Raspberry Sauce, Whipped Cream, Oreo Cookie Crumbs, Fresh Raspberries

Born out of Las Vegas and now identified as a place to sip gigantic bubbling drinks, eat fun food and spot celebrities from New York to Dubai, it would be hard to say Sugar Factory is not one of the most successful concepts to ever spawn from Sin City, owner Charissa Davidovici somehow managing to turn $30 Lollipops into high fashion frequently spotlighted in Social Media feeds of everyone from Drake and Shaq to a disproportionate number of Jenners and Kardashians.

Originally launched in 2010 where HeXx now resides, a second location at Town Square also opened and shuttered in the interim, Sugar Factory American Brasserie was recently re-introduced at Fashion Show Mall with a multi-million dollar overhaul and several ‘grand openings,’ a visit on Friday Night showing the space to be every bit as audacious as one might guess, both in terms of the eye-catching décor and the over-the-top menu executed in a kitchen led by Chef Bryan Ogden.

Without doubt a grand spectacle, the French Brasserie façade and giant Rubber Ducky quickly giving way to walls donned with “Dots” and photographs of Mike Tyson, The Backstreet Boys and Bill Goldberg as Rihanna ‘Shines bright like a Diamond’ at about eighty decibels overhead, it was with pleasant greetings that three guests were met at the hostess podium and led to a sizable six-top facing Las Vegas Boulevard, a young man named Erick providing great service throughout a nearly two-hour evening.

Focused as much on the concept and environment as the food, a ‘theme’ restaurant in many ways but in general ‘American’ as relates to the bill of fare, it was after a quick visit from Chef Ogden who was most recently seen at Boca Park’s Mixx Grill that a few items were ordered with a request for Bryan to ‘fill in the gaps’ family style, a brief wait spent watching the NBA Playoffs played on LCDs in back as sparkling candles zigzagged through the room as part of at least seven birthday celebrations.

Attempting to balance Air Conditioning with open doors, a tough task as Vegas neared 100°F for the first time in 2017, it was after a bit more perusal that the decision was made to invest in one of Sugar Factory’s $36 Goblets, the 60oz White Gummi featuring fresh-pressed Juice, dueling Cruzan Rums and a whole lot of Ice served bubbling at the tableside with Gummy Worms laced throughout a concoction that was at first quite sweet before unveiling a more spirit-heavy finish.

Making a low ceilinged first-floor look much bigger by way of crystal chandeliers and a lot of mirrors, the glass doors looking out towards Wynn and an open patio enough to keep the inside feeling secluded yet still accessible, it was after perhaps twenty minutes that savories came forth in back-to-back waves, the first two plates featuring Sugar Factory’s spin on Chicken and Waffles with a golden half-bird laid across two crisp waffles tinged in Chives plus a sidecar of Maple-Cheddar Mornay and Cinco de Mayo Fish Tacos flawed by cold Tortillas that fell apart almost the second one tried to pick them up, though the lightly battered Fish itself was quite good.

Not making any attempt to be a ‘serious’ restaurant, but rather a fun place for food and drinks in a City made for such things, round two saw Chef Ogden send out Sugar Factory’s recently launched “Rainbow Sliders” aligned in the same color-order as the restaurant’s signature signage as well as “The Big Cheesy,” a thick patty of Grass Fed Angus cooked medium-rare beneath crispy Bacon, house BBQ Sauce and a big scoop of Mac n’ Cheese – a delicious idea that really isn’t so weird when you think about the ingredients and without a doubt the definition of a ‘fork and knife’ Sandwich.

Delving into three “insane” Milkshakes, an idea that seems to be gaining a lot of traction recently as restaurateurs put stock in Instagram’s ability to drive short-term traffic, Sugar Factory goes all-in with three pages of choices, each seemingly more decadent than the next with the Twinkie Dinkie not dissimilar to drinking Birthday Cake in terms of its taste while the Giggles Snickers is essentially melt-resistant given the thickness created by Cookies, Peanuts, Chocolate Chips and Candybars, the “Caramel Sugar Daddy” further upping the ante by putting a whole wedge of Cheesecake on top of a Chocolate and Graham Cracker-coated mug full of the taste of a Sugar Daddy infusing a texture almost as smooth as Cannoli filling.

Fully aware that occupation and fascination were in conflict at this point, Sugar Factory proving as appropriate a name as any for a restaurant with an attached Candy shop and Chocolate Lounge upstairs, the meal came to an end by way of three desserts in two waves, items from the “Gourmet Ice Cream Sandwiches” section including two rich Brownies wrapped around Vanilla Ice Cream while a hemisected Doughnut was essentially a two-person Sundae with a duo of Sauces, Ice Cream, Fudge and Berries, the Caramel Brownie Bread Pudding served last a contrast of temperature, texture and flavor as the piping hot Brioche and Custard quickly melted Ice Cream and Whipped Cream into a pool around chunks of Fudge and Orange-Caramel Sauce that the youngster in the group likened to the taste of Fruity Pebbles.

THREE STARS: Say what you will about Sugar Factory, it fills a niche, and while ‘serious foodies’ may find items like the Rainbow Sliders or Insane Shakes absolutely ridiculous the majority of the food is as good, or better than it needs to be considering the target audience, the only major flaws from this diner’s standpoint being the Taco shells, poor temperature control and volumes that necessitate shouting to be heard.

RECOMMENDED: The Big Cheesy, Caramel Sugar Daddy Cheesecake Shake, Caramel Brownie Bread Pudding, Rainbow Doughnut Ice Cream Sandwich.

AVOID: Fish Tacos deserve a better shell and the White Meat portion of the Chicken and Waffles was too dry.

TIP: On the second floor diners will find the more elegant and Chef-driven “Chocolate Lounge” complete with a gazebo, more upscale drinks and a Tapas-style menu of unique items including several not found downstairs.

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

https://sugarfactory.com/location/fashion-show/

Posted in Bread Pudding, Dessert, Food, Ice Cream, Las Vegas, Nevada, Pork, Sugar Factory, Sugar Factory American Brasserie, Sugar Factory American Brasserie at Fashion Show Mall, Sugar Factory Brasserie, Waffle, Waffles Tagged Bread Pudding, Brownie, Burger, Burgers, Cheeseburger, Cheesecake, Chicken, Chicken and Waffles, Cocktails, Dessert, Donut, Doughnut, Fish Tacos, Fried Chicken, Gummy Bears, Ice Cream, Ice Cream Sandwich, Insane Milkshake, Las Vegas, Mac and Cheese, Mac n' Cheese, Milkshake, Nevada, NV, Slider, Sliders, Snickers, Sugar Daddy, Sugar Factory, Sugar Factory American Brasserie, Sugar Factory American Brasserie at Fashion Show Mall, Sugar Factory Brasserie, Sundae, Taco, Tacos, Twinkie, Vegas, Waffles

April 29, 2017
5:21 PM
by: Uhockey

Morimoto, Las Vegas NV

Morimoto

Sake Flight – Fukumitsuya Morimoto Junmai Daiginjo, Dassai Otter Fest 23 Junmai Daiginjo, Tatenokawa 18 Junmai Daiginjo, Fukumitsuya Morimoto 5-year

Oyster Foie Gras – Shigoku Oyster, Uni, Foie Gras, Teriyaki

Duck Duck Goose – Duck Meatball Soup, Confit Duck Leg, Duck Confit Jasmine Rice with Sunny Side Duck Egg, Seared Duck Breast in Gooseberry Compote

Ishi Yaki Buri Bop – Yellowtail on Rice Cooked in a Stone Bowl with Daikon, Carrots, Cilantro, Ginger Soy

Mizudako, Kohada, Aji – Ginger, Wasabi, Morimoto Blend Soy Sauce

Fiery Chocolate Tart – Marshmallow, Salty Caramel Ganache, Spiced Rum, Dark Chocolate Sorbet

Doughnut – Vanilla and Whipped Cream

Chilled Cheesecake Souffle – Orange Cream, Blood Orange Meringue, Strawberry-Red Wine Sorbet

Tofu Mousse – Black Sesame Air Cake, Coffee Maple Syrup, Apricot Sorbet

Opened in mid-October, a substantial delay and relocation from original plans for The Mirage to MGM Grand’s old Shibuya spot now a story of the past, Morimoto Las Vegas has been serving tourists as well as locals for just over six months, the man who helped make televised competition cooking a ‘thing’ in America finally joining peers including Flay, Batali and Puck with an outpost in the land of Celebrity Chefs.

Now nearing sixty-two years old and acting as an Executive Chef since 1980, his interest in America first bringing him west in the private sector and later as part of the Nobu empire before gaining international fame as a competitor on Iron Chef, Masaharu Morimoto opened his first US restaurant in Philadelphia in 2001 before expanding globally through several financial partnerships, his empire now eleven-strong and still growing, many of the locations found in non-traditional spots such as Mumbai or Mexico City as well as destination-dining hotbeds such as Manhattan or Napa Valley.

Seemingly an odd time to come to Sin City, several recent big-ticket openings going belly up or struggling with nearly every Casino now featuring some sort of Big-Box Sushi concept from Mizumi and Nobu to Roku and Zuma, Morimoto occupies a lengthy footprint directly across from Fiamma and Tom Collichio’s craftsteak, a striped bust of the man himself greeting guests behind a black podium where reservations are collected, General Manager Jim Bibbee overseeing a room with capacity of over two-hundred inclusive of Bars and Main Dining Room, plus three large tables for Teppanyaki.

Designed in a style best described as ‘upscale zen,’ the Sushi Bar brightly lit while other parts of the restaurant feature an ambient glow arising behind opaque glass or wood, those entering Morimoto during early hours will likely see the lounge and front sections filled with diners looking for small bites before heading off to other forms of entertainment while the back area is reserved for those making Morimoto the evening’s main event, a wide range of races and ages all represented and in for a treat from the educated and professional staff.

Using mid-tempo music to help drive the mood, voiceless beats mellowing surrounding conversations but never so loud as to be an annoyance, it was just past 5:30pm when a seat was offered at a small two-top booth along the wall just outside the kitchen, greetings offered from a middle-aged man who was clearly well trained followed by a visit from Mr. Bibbee who was often seen circulating the room to make sure everything was in order.

Not just a sushi-spot, though raw fish is featured across 2/3 of a six-page menu with pricing that at times seems punitive though also offering the occasional deal, it was after a brief discussion that the decision was made to dine plate-by-plate at the kitchen’s discretion, a complimentary Sake flight offering an education in Junmai Daiginjo with the Chef’s signature-style from Fukumitsuya almost as smooth as water with a velvety finish while the version aged for five years in porcelain took on a Straw color and tasted not so different from Bourbon.

Deciding that a first-visit to the world of Morimoto would be well invested in the Iron Chef’s signature plates, a course of Nigiri sent out gratis before Dessert speaking to good quality as relates to fatty fishes and the silky ‘live’ Octopus, it was with Sake slowly sipped and compared that three West-Coast Oysters topped in Sea Urchin, a slice of Duck Liver and sweet Teriyaki was presented on a bed of Salt crystals and Chili threads, the mixture rich and unctuous yet still ‘accessible’ with each $8 bite the sort of thing that will thrill experienced diners while still offering a good intro to luxury items for those more timid.

Always happy to see Fowl on a menu, Chef Morimoto’s Duck Duck Goose offered from his earliest days in Philadelphia and standing alongside the Angry Chicken and Tuna Pizza as his most famous East-West Fusion plates, fans of Duck as well as those uninitiated would be well-served to investigate four different presentations offered on one plate, the long-grain fried Rice topped in a Sunny-side Duck Egg fragrant and full of diced Meat while the Meatball is undoubtedly infused with Offal amidst savory broth served clear as a bell, the confit Leg slipping off the Bone with almost no effort while the rosy Breast is barely seared atop Gooseberries that start of sour but finish faintly sweet.

Firing up the first Teppanyaki table just past seven o’clock, the others soon to follow as two large groups and one family sat before Chefs displaying several cuts of Beef, it was mere moments before the poignant scent of Ginger, Scallions, Garlic and Soy permeated the atmosphere, a dish of sliced Yellowtail cooked in a stone bowl tableside at first mingling well as crisp rice danced with Cilantro and julienned Vegetables but later even itself overwhelmed by the pungent scent poorly cleared by outdated ventilation hoods.

Always overzealous for Dessert, a lowlight of many “Asian” restaurants as they focus on more traditional flavors such as Taro, Red Bean, Matcha or Fruit, Masaharu‘s time in North America has seen the Chef adapt to local palates by way of dishes such as airy Doughnuts with pipettes of Custard and a cone of Whipped Cream made for dipping while both the Tofu Mousse with Black Sesame as well as the fluffy Orange Cheesecake are nicely balanced by fresh Citrus, the $20 “Fiery Chocolate Tart” immediately drawing eyes from all over the room as the dark sphere is doused in flames revealing a center of Marshmallow, Dark Chocolate Sorbet and Salty Caramel Ganache, though even this decadent dish tinged in booze proved no match to umami-infused air around it.

THREE AND A HALF STARS: Rare to go out of my way for Sushi on the Strip, my desire for raw Fish generally served by Ceviche, Tartare or Crudo, all three savories, Nigiri and four Desserts at Morimoto Las Vegas speak to a high quality establishment run by people that care, though the overpowering smell of Garlic and Soy from Teppanyaki Tables is so strong that one cannot help but wonder why the designers did not invest in better equipment as a beautiful meal quickly turned into a rather unpleasant experience overwhelmed by air so pungent you could actually taste it.

RECOMMENDED: Oyster Foie Gras, Duck Duck Goose, Fiery Chocolate Tart, Tofu Mousse.

AVOID: Sitting anywhere near the Teppanyaki Tables. Would also think twice about the Sushi prices as compared to several off-Strip spots.

TIP: Dinner only, Sunday through Thursday 5pm to 10pm, Friday and Saturday 5pm to 10:30pm. Online menu is poorly representative of the Restaurant’s full selection.

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

https://www.mgmgrand.com/en/restaurants/morimoto.html

Posted in Coffee, Dessert, Foie, Foie Gras, Food, Ice Cream, Las Vegas, Morimoto, Morimoto Las Vegas, Nevada, Souffle Tagged Breast, Cheesecake, Confit, Dessert, Duck, Foie, Foie Gras, Food, Foodie, Ice Cream, Las Vegas, Mackerel, Meatball, MGM, Morimoto, Morimoto Las Vegas, Mousse, Nevada, NV, Octopus, S'mores, Sorbet, Souffle, Sushi, Tofu, Vegas

April 29, 2017
11:07 AM
by: Uhockey

Herringbone [5,] Las Vegas NV

Herringbone

Coffee

Fanny Bay Oysters with Kimchi Cocktail Sauce, Nori Chips, Pita Chips, U-12 Shrimp, Lomi Lomi Salmon, Tako Poke, Ahi Poke, Lobster Tail

Kale Smoothie – Avocado, Date, Banana, Almond Milk / Greek Yogurt – Market Berries, House Granola

La Jolla Fish Tacos – Mahi-Mahi, One Grilled and One Beer Battered with White Sauce, Shredded Cabbage, Pico, Lime

Asian Soft Shell Sandwich – Cabbage Slaw, Wasabi Aioli, Pickled Vegetables with Boardwalk Fries featuring Old Bay, Malt Vinegar, Herbs, Devil Sauce, Ketchup

Jicama Watermelon Salad, King Crab Legs, Panzanella Salad, Deviled Eggs, Herb Ricotta stuffed Eggplant and Peppers

King Crab and Lobster – Scampi-style, Drawn Butter

Bacon and Egg Ravioli – Grilled Bread, Pancetta, Parmesan Cheese

Smoked Salmon, Tomahawk Ribeye, Porchetta, Herb Cream Cheese, Bagel Chips, Lavosh, Pickles and Vegetables

Loco Moco Benny – White Rice, Truffle Gravy, Spicy Sesame Hollandaise

Wings – Sriracha Glazed, Pickled Cucumber and Carrots, Chili, Cilantro, Peanut Sauce, Chipotle Ranch

Orange Ricotta Chocolate Chip Pancakes – Tree Sap, Whipped Cream

Chocolate Chip Cookie, Double Chocolate Cookie, White Chocolate Cranberry Cookie, Oatmeal Raisin Cookie, Key Lime Tart, Raspberry Meringue, Strawberry Donut, Chocolate Donut, Raspberry Lemon Pound Cake, Chocolate Nut Brownie, Cherry Danish, Golden Raisin Bran Muffin Blueberry Muffin, Pain au Chocolate, Chocolate Cupcake, Vanilla Cupcake

Frozen Melon – Honeydew, Cantaloupe

Now celebrating nearly a year and a half in business, outdoor patio season once again in full-swing, Herringbone at Aria Resort and Casino kicked off 2017 with the announcement of an all-you-can-eat weekend Brunch Club, the perfect fit for its targeted clientele of Millennials looking to lounge in the sun sipping Mimosas, Moet or Rose while a DJ Spins records, but also the sort of place those with a culinary interest will find worthy of an early rise from bed.

Continuing to evolve since its inception, Brian Malarkey’s brand managed by the Hakkasan group fortunate to find Chef Geno Bernardo available, ready and able to bring the concept of California Coastal Cuisine to Las Vegas with the help of Chef Nicholas Aoki and a youthful front-of-house that does an outstanding job of circulating, getting down to eye-level and catering to the needs of each guest, Brunch 2017 sees the restaurant now doing good numbers both in the dining room where low-boys are replaced by interactive Chef Stations and outdoors where the DJ keeps control of a soundtrack ranging from Will Smith to the xx and Calvin Harris, the space almost filled by noon as NHL-Playoff action faced-off on flat-screen televisions.

Far less loud than it was in the past, the music keeping a good beat but never forcing patrons to shout in order to be heard, it was with shaded seating at a large four-top that the concept was discussed prior to a brief tour of stations including Salads, Desserts, a Raw Bar, and Carving plus Omelets that Coffee was poured instead of one of three drink packages, a first trip inside spent entirely on fresh Shellfish including unlimited Fanny Bay Oysters that would normally cost $3 each at most spots on the Strip while three styles of Poke including one made with sliced Octopus were all excellent, as too were hemisected Lobster Tails and plump U-12 Shrimp.

Utilizing the Aria’s in-house bakery as well as the Herringbone kitchen to make a variety of Chips, Breads, Bagels and Sweets, the jet-black Nori Crisps and Multi-grain Lavosh both noteworthy as were the seasoned Croutons decorating a vibrant Panzanella Salad using produce from the local Farmer’s Market, it was after a few sips of a Kale Smoothie suggested by my sun-kissed server and a Greek Yogurt Parfait that Chef Aoki arrived with the first of a few off-menu surprises, the Asian Soft Shell Sandwich placing a sizable fried Crab with just a touch of Batter on a toasted Bun with Cabbage Slaw and Pickled Vegetables next to the menu’s Boardwalk Fries while “La Jolla Fish Tacos” offer Mahi-Mahi either grilled or Beer-Battered on Flour Tortillas with spicy White Sauce, Shredded Cabbage, Tomatoes, Onion and Lime.

Certainly a good place for people watching, the diversity of Las Vegas’ tourist population on full display though still family friendly, trip two to the buffet featured the aforementioned Panzanella plus roasted Vegetables stuffed with Herb Ricotta plus Deviled Eggs, Jicama with Watermelon and Tangerines plus a few small Crab Legs that at first looked alright, but then turned quite disappointing when Nicholas brought forth the Scampi-style Lobster and wrist-thick Leg covered in Garlic and Drawn Butter, the house-favorite Bacon and Egg Ravioli served thanks to a note from Geno who was away on business in Southern California before heading off to Hawaii where another Herringbone is on the way.

Taking a third trip inside, this one to the carving station where two talkative Chefs were cooking a three-Egg-white Omelet for one guest while serving sliced Meats for the rest, those looking for some truly superb Brunch Proteins would be well served to look past Aria’s Buffet and onward to Herringbone where the team is serving up housemade Porchetta and Bone-In Ribeye, fans of smoked Salmon also in for a treat as the team brings in some of Sin City’s very best and pairs it with Capers, all the traditional garnishes and either regular or herbed Cream Cheese.

Employing a lot of sons and daughters of Hawaii, both Chef Aoki and the General Manager moving from the Islands to Las Vegas several years ago, it only seems right that Herringbone’s Loco Moco Benny is every bit as interesting as it is a tasty take on tradition, the Wings last tasted shortly after the restaurant opened its doors still some of the largest ever seen and served spicy on their own, with two tasty sauces that can either amplify or mellow the heat.

Happy to see a sized-down version of the fluffy Orange Ricotta Chocolate Chip Pancakes still on the menu, the thick Maple Tree Sap served on the side so that diners can go as sweet or as mild as they like, it was at long last that an all-in visit to the Dessert bar took place, candies including a vast array of Saltwater Taffy passed up in favor of four cookies that could easily be sold for a buck each at someplace like Sweet Addictions plus a Key Lime Tart, two filled Doughnuts, Muffins, a top-tier Cherry Dainish plus Brownies, Pain au Chocolate and Cupcakes.

FIVE STARS: In a city full of all-you-can eat options, places like Wicked Spoon, Bacchanal and Wynn all recently upgrading in a sort of arms race, it has always been Sterling at Bally’s or perhaps Veranda at The Four Seasons that served the ‘best’ AYCE in terms of quality…at least until Geno and Nicholas dropped the Brunch Club at Herringbone Las Vegas. Sure $59.99 is more than many might spend on Breakfast, but dollar for dollar feel free to do the math on King Crab, Fresh Oysters, Lobster and Prime Meats…then rest assured the twenty-somethings not-drinking their weight in beverage packages ranging from $35 to $95 are buying you the Las Vegas Boulevard breakfast deal of the year.

RECOMMENDED: Shrimp, Oysters with Kimchi Cocktail Sauce, Tako Poke with Nori Crisps, Panzanella Salad, Stuffed Eggplant, Tomahawk Ribeye, Smoked Salmon, Beer Battered La Jola Fish Tacos, Wings, Orange Ricotta Chocolate Chip Pancakes, Cherry Danish, Oatmeal Raisin Cookie.

AVOID: Crab Legs are a bit skimpy and the Kale Smoothie…yeah, leave that for the beach bunnies.

TIP: Several items such as the Soft Shell Crab, Bacon and Egg Ravioli and Scampi-Style were off-menu. Availability and price on Request.

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

https://www.aria.com/en/restaurants/herringbone.html#/Menu

Posted in Bread Basket, Breakfast, Coffee, Crab, cupcake, cupcakes, Dessert, Food, Herringbone, Las Vegas, Lobster, Nevada, pancake, Pancakes, Pork Tagged All You Can Eat, AYCE, Benedict, Blueberries, Brian Malarkey, Brownie, Brunch, Buffet, Butter, Chocolate Chips, Cookie, Cupcake, Cupcakes, Dessert, Donut, Doughnuts, Food, Foodie, Geno Bernardo, Herringbone, Kimchi, Las Vegas, Lobster, Loco Moco, Muffin, Nevada, NV, Oatmeal Raisin, Oysters, Pain au Chocolate, Pancake, Pancakes, Soft Shell Crab, Vegas

April 27, 2017
5:00 PM
by: Uhockey

Table 34, Las Vegas NV

Table34

Bread Basket and Butter – White Rolls, Whole Wheat, Garlic Focaccia and Cranberry-Walnut Bread

Quail, Jack Daniels Marinated, with Mixed Greens and Roasted Garlic Dressing

Duck Confit Quesadilla with Spicy Blackberry Syrah Coulis

Crisp Bacon and Gouda Pizza with Wilted Spinach and Mushrooms

Roasted Chicken Ravioli with Asparagus in a White Wine-Tomato Broth

Wild Boar Loin with Apple-Sage Stuffing and Brandied Cherry Demi

Oven Roasted Half Duckling with Wild Rice Pilaf and Cherry-Port Wine Reduction

Lime Tart with Pecan Crust and Lemon Curd

Lemon Cheesecake with Candied Lemon Zest

Really Big Warm Chocolate Brownie Sundae with McConnell’s Chocolate and Salty Caramel Ice Cream

Chocolate Peanut Butter Pie with Honeycomb Clusters

Belgian Waffle with McConnell’s Vanilla Ice Cream and Strawberry Coulis

Located south of McCarran International Airport, one might say that Table34 is a bit out of the way for locals, let alone tourists, but that has not stopped the restaurant co-owned by Chef Wes Kendrick and his sister Laurie from serving the people of Las Vegas for over 17 years, the restaurant originally known as Wild Sage Café continuing to present delicious American Cuisine in a relaxed, yet elegant environment.

Occupying a lengthy footprint at 600 East Warm Springs Road, technically part of a strip-mall but made to feel far nicer by way of a patio and corner-pocket with big windows bathing the space in light, those entering Table34 by way of the front doors will likely find themselves greeted by Laurie or the restaurant’s longtime General Manager before being led to one of several tables in a room lined with Wine bottles, mirrors, wood and yellow, the front of house team featuring captains as well as back-servers pleasant and accommodating, though clearly used to dealing with diners that need everything spelled out for them.

Going above and beyond what is necessary of a neighborhood place in terms of sourcing, the local Farmer’s Markets providing much of the produce while proteins are Certified Prime or Safe Harbor Fresh as relates to Fish, it was with soft Beverages poured and Wine declined that four guests sat down for a business dinner, the nightly specials all quite tempting which led to eleven plates over three courses sent out over the span of just over two-hours.

Rooted in the concept of ‘California Cuisine’ in the late nineties, Chef Kendrick coming from the Golden State to join his sister who was then working at Spago in the Forum Shops in 1999, it was after a bit of conversation that the first of two Bread Baskets was delivered along with cold Butter, the Garlic Focaccia and Cranberry-Walnut Bread both reminiscent of the quality offered at Wolfgang Puck’s Flagship while the White Rolls were unfortunately a bit dry, shredding as the Butter was added but decent enough later for sopping up sauces.

Serving both weekday lunch and dinner from 5:00 until 9:30pm Tuesday through Saturday, a Happy Hour menu providing some good deals from 4:30 until 6:00 at the bar, those looking to best experience some of Wes’ long-time classics would be well served to select one of the Chef’s non-GMO Whole Wheat Crust Pizzas offered with a variety of toppings, the Bacon and Gouda Pie featuring a light char with Mushrooms and wilted Spinach but no Sauce while the Quail Salad and Duck Confit Quesadilla spoke of a Chef willing to challenge more conventional diners, the former downright delicious with the crispy skinned bird still juicy and tender while the latter was a little sweet, but still rich enough that the confit Leg would not be mistaken by anyone as Chicken.

Certainly not one to bash Chicken, a personal favorite that often serves as a standard by which a kitchen can be judged in terms of its execution, Table34 offers the bird as either an Herb-roasted Entrée or under a section listed as “Pastas & Pizzas,” the six sizable Ravioli appropriately priced at $21 for tender noodles stuffed with ground Breast in an elegant vegetal broth while the Half-Duck and nightly special Wild Boar each hovered around $30 for an amount of meat that would cost double on Las Vegas Boulevard, the golden-skinned Fowl nicely paired to Rice Pilaf that still had a lot of give while the medium-rare Loin was tender and moist despite the lean Meat and very good bite-for-bite with the sweet Cherry Sauce and savory Stuffing.

Making every Dessert save for the Ice Cream in-house, an impressive display even when compared to several of the Strip’s best restaurants, it was on the Waitress’ suggestion that the decision was made to go all-in on five choices as an apology for Club Soda being spilled all over one guest some thirty-minutes prior, the Lime Tart and Lemon Cheesecake just the things for someone searching for a fresh and vibrant flavor to close out the evening while the silky Chocolate-Peanut Butter Pie with Honeycomb is rich without being too heavy, the same to be said of a daily special Waffle topped in Vanilla Ice Cream and reduced Strawberry-Rhubarb while the “Really Big Warm Chocolate Brownie Sundae” is the sort of dish best shared beneath a Whipped Cream, Sauce and two big scoops of McConnell’s Ice Cream.

THREE AND A HALF STARS: A bit spendy for a local’s spot, though no moreso than Ferraro’s or Bob Taylor’s Ranch House, Table 34 offers classic American cooking from a Chef going above and beyond in terms of ingredient sourcing, the menu straight-forward enough to please those celebrating a special event that might normally be spent at a chain while still offering plenty of interesting options for those who consider a meal at Spago to be typical weekend stuff.

RECOMMENDED: Quail, Wild Boar, Chicken Ravioli, Cranberry-Walnut Bread, Lemon Cheesecake, Chocolate-Peanut Butter Pie.

AVOID: As above, the White Rolls were a bit dried out, as were parts of the Duck Breast.

TIP: Daily Specials are frequently featured by way of Social Media @Table34LasVegas. Online Menu is out-of-date, though similar.

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

Home

Posted in Bread Basket, Dessert, Food, Ice Cream, Las Vegas, McConnell’s, McConnell’s Fine Ice Cream, McConnell’s Fine Ice Creams, McConnell’s Ice Cream, McConnell’s Ice Creams, Nevada, Pizza, Pork, Table 34, Table34, Waffle, Waffles Tagged Bacon, Boar, Brownie, Cheesecake, Chicken, Duck, Food, Foodie, Ice Cream, Key Lime, Las Vegas, Lemon, McConnell’s, McConnell’s Ice Cream, Nevada, NV, Peanut Butter, Pie, Pizza, Quail, Ravioli, Spring, Sundae, Table 34, Table34, Vegas, Waffle, Waffles, Wes Kendrick, Wild Boar

April 23, 2017
5:47 PM
by: Uhockey

Portofino Ristorante [7,] Las Vegas NV

Portofino

Iced Tea

Focaccia – Olive Oil and Balsamic

Caprese Salad – Heirloom Tomatoes, Bufala Mozzarella, Basil

Meatballs – Fried Squash Blossom, Goat Cheese, San Marzano Tomatoes

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

Beet Salad – Goat Cheese Panna Cotta, Candied Pistachios, Orchard Apples

Calamari – Housemade Marinara, Pepperoncini, Parmesan

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

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

Lamb Gnocchi – Minted Cucumber, Heirloom Tomato, Torpedo Onion, Ricotta Salata

Burrata Agnolotti – Lobster, Chanterelle Mushroom, Roasted Corn Butter

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

Veal Osso Bucco – Saffron Risotto, Bone Marrow, Gremolata

Chicken Rollatini Parmesan – Chicken Ripieno, Housemade Marinara, Melted Mozzarella

Salmon – Fava Beans, Buttered Radishes, Fiddlehead Ferns, Porcini Mushrooms, Polenta Cake

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

Rack of Lamb – Eggplant Caponata, Fingerling Potatoes, Ramp Pesto

Skinny Pacino – Grilled Pounded Veal Breast, Farmer’s Market Greens, Baby Heirloom Tomatoes, Shallot Vinaigrette

Nutella Crème Brulee – Shortbread, Crystalized Sugar

Traditional Tiramisu – Cognac Crème, Lady Fingers

Chocolate Cake – Fudge, Vanilla Ice Cream

Sorbetti – Market Berries, Lemon, Blood Orange

Gelato – Strawberry Cheesecake, Double Chocolate, Vanilla Milkshake

Still getting used to the Portofino Ristorante naming, Chef Michael LaPlaca’s name unfortunately removed from the marquee as MGM looks to re-identify much of their Italian lineup across that nation, it was as a party of four that yet another fine meal was enjoyed inside The Mirage’s best restaurant on Sunday Night, the recently unveiled Spring Menu showing the same creativity fans have come to love and expect even as the restaurant has slowly transitioned to a more standardized format.

With capacity already low up-and-down Las Vegas Boulevard in Late April, several big conventions soon to kick off the 702’s busiest six months of the year, it was having passed by an empty Heritage Steak and echoing STACK that the group was greeted with smiles at Portofino’s hostess podium, General Manager Chris Zadie quickly escorting guests through a tidy bar still lined in cursive to a table in the room’s lower level, the early hour of 5:30pm seeing only one other couple present but the restaurant filling to approximately quarter capacity within an hour.

Always happy to give carte blanche to the kitchen, Chef LaPlaca’s food never in question and Chris’ team as professional as ever, it was with Ice Tea poured and the first of two baskets of warm Focaccia brought forth that the evening got started, a quintet of appetizers all longtime standards for good reason with the Caprese and Beet Salads both producing smiles from Midwestern guests who haven’t seen fresh produce since 2016 while the generously portioned Crab Cake and tender Veal Meatballs remain amongst the very best in the city.

Trying best not to overindulge early, the fact that several Pastas, Entrees and Desserts were yet to come still finding it difficult to pass on thick rings of Calamari, it was after a brief repose that the team emerged alongside Chef LaPlaca from the kitchen, a total of five plates including two old favorites and three new ones all as innovative as ever with the Agnolotti served almost 50/50 with chunks of Lobster and the hand-torn ‘Ripatelli’ standing up well to a ‘traditional’ topping of housemade Italian Sausage and Peppers.

Now making the Chicken Foie-Fredo a permanent fixture, even those not fond of Duck Liver bound to appreciate the way its smooth mouthfeel pairs to heavy Cream and Cheese on thick noodles with Chicken Skins added for crunch, those looking for something lighter would be well-advised to check out the new season’s Tortellini stuffed with Iberico Pork and bathed in a smoky Pork broth that bathes fresh Peas and other Crudites, the light-as-a-feather Potato Dumplings taking on the idea of a Gyro by way of sliced Lamb, Ricotta Salata and lightly minted Cucumbers.

Already seeing some lightweights throw in the towel, even though the meal was only halfway done, it was in a grand display that a total of *six* secondi were brought forth to thrill palates in the final savory course, the Osso Bucco and Chicken Parmesan all written about several times before and still hard to resist while the Salmon and Scallops took two proteins that are basically mandatory on every menu in Las Vegas to new heights, the former brightening the large filet by way of Buttered Radishes and Fiddleheads plus tender Fava Beans while the sweet ‘jewels of the sea’ were seared to caramelization on the outside with the center still translucent amidst Corn both grilled and Popped plus Peppers and Mushrooms atop Pommes Puree.

Also served the third iteration of Michael’s pounded Veal, this version lightly grilled and topped with Farmer’s Market Greens as a ‘skinny’ alternative to the fried Parm or Milanese named after a local Nightclub owner (rather than the famous Movie Star,) it was with Chef LaPlaca’s personal favorite Rack of Lamb with smoky Eggplant Caponata, Fingerling Potatoes and Ramp Pesto that the tipping point was hit – all five of the menu’s Desserts still unchanged, though the Nutella Crème Brulee and Tiramisu still remain well worth the calories as well as the dollars.

FOUR AND A HALF STARS: No doubt limited by its location, an off corner in The Mirage hardly a place most gourmands or even ‘foodies’ would ever wander unless it was inhabited by the likes of Robuchon, Michael and Chris continue to offer Las Vegas’ best Italian experience at Portofino no matter what the sign says, one’s only real complaint being the fact that the corporate heads at MGM won’t give the duo a proper Pastry Chef or the sort of marketing push that would let them do even more.

RECOMMENDED: Crab Cake Arancini, Meatballs, Lamb Gnocchi, Split Pea Tortellini, Burrata Agnolotti, Rack of Lamb, Veal Osso Bucco, Chicken Rollatini Parmesan, Nutella Crème Brulee.

AVOID: Dessert remains a bit of a let-down compared to the Cheesecake or Cookie Souffles of Old, though first time visitors and conventioneers will no doubt find comfort in old classics done well.

TIP: 5-10pm Thursday through Monday.

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

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

Posted in Bread Basket, Crab, Dessert, Foie, Foie Gras, Food, Gnocchi, Ice Cream, Italian, Las Vegas, Lobster, Nevada, Pork, Portofino, Portofino by Chef Michael LaPlaca, Portofino Ristorante, Tasting Menu, Tiramisu Tagged Buratta, Chicken, Chicken Parm, Crab, Crab Cake, Crabcakes, Creme Brulee, Dessert, Fettucine, Fiddlehead Ferns, Foie, Foie Gras, Food, Foodie, Fried Chicken, Gnocchi, Ice Cream, Las Vegas, Nevada, Nutella, NV, Osso Bucco, Pasta, Portofino, Portofino by Chef LaPlaca, Portofino by Chef Michael LaPlaca, Portofino Ristorante, Ripatelli, Salmon, Scallops, Sorbet, Spring, The Mirage, Tiramisu, Tortellini, Veal, Vegas

April 23, 2017
10:17 AM
by: Uhockey

Hexx Kitchen + Bar [6,] Las Vegas NV

Hexx Kitchen + Bar

Peets Coffee

HeXx Hot Chocolate

Alexxa – Cruzan Rum, White Cranberry, Pitaya Puree, Fresh Lemon

Fruit Plate – Banana Nut Muffins, Dragon Fruit, Kiwi, Passion Fruit, Raspberries, Blackberries, Blueberries, Apples, Papaya, Banana, Pineapple, Strawberries

Pork Belly Waffle Benedict – Creamy Hollandiase, Butter Poached Lobster, Poached Egg

Hexx Burger – American Cheese, Fried Onions, Bacon, White Chocolate Bun, Pickles, French Fries

Carrot Cake Pancakes – Cream Cheese Icing, Raisins, Pecans, Maple Syrup

Johnny Cakes – Corn, Candied Bacon, Maple Butter, Jalapeno Maple Syrup

Cinnaroll Waffle – Cream Cheese Frosting, Cinnamon, Sugar

Brown Cow – Single Origin Chocolate Sauce, Root Beer, Venezuela Chocolate Ice Cream

Butterscotch Creme Brulee – Butterscotch Custard, Berries, Cacao Nib Cookie Crumble

Venezuelan Milk Chocolate Cheesecake – Peanut Butter Caramel, Oreo Crust, Caramel Popcorn

Banana Split Sundae – Roasted Banana, Banana Ice Cream, Vanilla Ice Cream, Chocolate Sauce, Strawberry Puree, Pineapple Puree, Whipped Cream, Cherry

Again running at a breakneck 24/7 pace, pool and convention season already in session and getting busier by the day, HeXx Kitchen + Bar at Paris has seen a lot of changes in recent months, the return of Pastry Chef Carol Garcia from maternity leave plus Matt Piekarski’s continuous pursuit of the World’s best Bean-to-Bar Chocolate already making the Strip-side hot spot a place worth checking out, and now even moreso thanks to the added talent of former Inyo Chef Gregg Fortunato and Carlos Buscaglia of Due Forni fame.

Still as busy as ever, the 1000+ covers each Saturday and Sunday managed carefully by Ari Stotland and a team of young women and men who outperform many of Las Vegas Boulevard’s more ‘formal’ or ‘fancy’ places despite a clientele that ranges from Midwestern families who balk at a $15 Cheeseburger to heavily inebriated bachelorette parties chugging fish-bowls of bubbling mixed-drinks, it was as a party of four adults and one child that a spacious six-top was occupied on the shaded patio just past 10:30am on the Sunday after Easter, a reservation for such highly recommended for those who’d prefer not spend thirty or more minutes waiting in line.

Greeted, as always, by a smiling Mr. Stotland, a young male waiter following up quickly to take drink orders and field any questions, it was perhaps five minutes later that Water, Coffee, two Lattes and a pair of smooth Hot Chocolates were delivered, the menu at this point pretty familiar save for a few small changes, though much more is promised in the coming months.

Starting off with the Peppermill inspired Fruit Plate, a HeXx standby featuring roughly a dozen Farmer’s Market selections alongside freshly baked Banana Muffins that only seem to get lighter and more moist with each visit, it was with a brief visit from Chef Buscaglia that the off-menu special Pork Belly Benedict was presented, a thick slab of braised Meat with a fatty center resting between two Waffle segments and a poached Egg plus a half-pound of Butter-poached Lobster.

Never ashamed to make a special request for the retired Carrot Cake Pancakes, arguably the fluffiest stack in the city and all the better with Candied Pecans and a big dollop of Cream Cheese Icing, it was at the suggestion of two first-time visitors that the famous Cinnaroll Waffle was additionally brought forth, the texture somewhere between Belgian and Liege thanks to the buttery Dough cooked in hot Iron and equally well suited for the aforementioned sweet and tangy topping.

Catering to a need for savories with two more menu items, the Cornmeal Johnny Cakes requested as “the one with Bacon and Hot Syrup” by a youngster remembering his HeXx experience some seven months prior, both these and the newly retooled “HeXx Burger” with fried Onions and a Bun tinged in White Chocolate would stand up well to mixed palates, the patty on the later a little overcooked by some standards but much to the liking of those who’d prefer not see any pink at the center.

Never the sort pass on Dessert at a place of this nature, the seasonal Alexxa Cocktail a perfect summertime drink for sipping while the HeXx Chocolate and locally-crafted Root Beer Brown Cow was an unexpectedly enjoyable treat, those looking for something light would be well advised to check out one of the Strip’s most interesting Crème Brulees made with a Butterscotch base and bitter-sweet Cocoa Nibs while those looking for something more Cocoa-centric should not miss a Chocolate Cheesecake that eats far lighter than it’s ingredients suggest, the exact opposite true of an enormous Banana Split “made for sharing with the table…” if one just so happens to be dining with about ten friends.

FIVE STARS: Already excellent under the leadership of Chefs Piekarski, Garcia and Silverman, the added talents of Gregg Fortunato and Carlos Buscaglia almost an embarrassment of riches for a place that seems to target the low-to-middle-range of Las Vegas Boulevard dining, Hexx Kitchen + Bar seems poised for big things in the coming months…not that the food wasn’t already punching well above its weight class while the world-renowned Chocolate Program remains one of Sin City’s truly hidden gems.

RECOMMENDED: Johnny Cakes, Cinnaroll Waffle, Butterscotch Crème Brulee. Pork Belly Benedict and Carrot Cake Pancake (if you can get them.)

AVOID: At a high volume place like this, those sensitive to Burger temperatures would be well advised to ask for theirs cooked to order as opposed to just trusting the wait-staff.

TIP: Now 24/7 once again after a few brief months of late weeknights off during the slow season.

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

http://www.hexxlasvegas.com/

Posted in Breakfast, Coffee, Cornbread, Dessert, Food, Hexx, Hexx Kitchen + Bar, Ice Cream, Las Vegas, Lobster, Nevada, Pancakes, Pork, Tasting Menu, Waffle, Waffles Tagged Alexxa, Banana Bread, Benedict, Breakfast, Brunch, Butterscotch, Butterscotch Pudding, Carlos Buscaglia, Carol Garcia, Carrot Cake, Cheesecake, Chocolate, Cinnamon Roll, Cocktail, Coffee, Creme Brulee, Food, Foodie, Gregg Fortunato, Hexx, Hexx Kitchen + Bar, Ice Cream, Las Vegas, Lobster, Matt Piekarski, Milkshake, Nevada, NV, Paris Hotel and Casino, Peets, Peets Coffee, Single Origin, Sundae, Vegas, Waffle, Waffles

April 22, 2017
6:29 PM
by: Uhockey

Aureole [2,] Las Vegas NV

Aureole

Welcoming Champagne

Focaccia – Herb Butter

Mezze and Falafel – Farro and Quinoa Falafel, Taihini, Babaganoush, Black Garlic Hummus

Third Street Tomato Salad – Figs, Fig Jam, Strawberries, Housemade Mozzarella, Superfood Vinagrette

Lionfish Ceviche – Coconut, Ginger, Aji Amarillo, Sesame Lavosh

Grilled Calamari – Chorizo, Peppers, Lemon Vinaigrette

Classic French Onion Soup – Italian Summer Truffles, Foie Gras, Raclette Fondue

Seared Foie Gras – Huckleberry Gastrique, Cinnamon Churro

“Bacon & Eggs” – Prosciutto, Pork Belly, Quail Eggs, Avocado Cream, Spicy Tomato Jam

Beef Cheek Ravioli – Shaved Pecorino, Smoked Tomato Cream

Miso Crusted Black Cod – Morels, Fava Beans, Soba Noodles

Alaskan Halibut – Tartar Mashed Potatoes, Citrus Aioli, Fried Potatoes

Saffron Risotto Frutti di Mare – Prawns, Clams, Mussels, Crab

Rosen Farms Lamb Loin – Merguez Sausage, Root Vegetable Gratin

Crisp Jidori Chicken – Natural Jus, Apple and Raisin Slaw

Zucchini and Squash “Spaghetti” – San Marzano Tomato Sauce, Vegan Truffle Cheese

Vegetable Lasagna – 100+ Layers Zucchini, Squash, Poquillo Peppers, Parmesan

Trio of Cheesecakes – Blue, Brie, Cheddar, Seasonal Accompaniments

Mango Sundae – Almond Blondie, Mango Two Ways, Goat Milk Ice Cream, Dulce de Leche

Dark Chocolate Tartlette – Market Berries, Valhrona Ganache, Berry Sorbet

Rhubarb Pie – Vanilla Ice Cream, Rhubarb Candy

Olive Oil Cake – Roasted and Raw Grapes, Port Gastrique, Arrope Cream

When word started to circulate that Chef Johnny Church would be taking over Aureole one could not help but be excited about the revamped space and format intended to breathe new life into one of Las Vegas’ most eye-catching rooms, a first look at the menu from a man who previously cooked for some of Sin City’s most celebrated names showing signs of great food that unfortunately looked a bit ‘designed by committee’ while Spring 2017 now sees Johnny truly making Aureole his own.

Without a doubt still flying under the Charlie Palmer banner, though signs of both the Celebrity Chef’s name and that of the Michigan-born Executive Chef are scarcely found anywhere in the restaurant, it was just past 6:30pm on a Saturday night that three guests descended a glass staircase surrounding the world-famous four-story Wine rack, the lounge nearly filled with guests while the rest of the restaurant was perhaps 1/3 filled, still a good number of people given its vast expanse.

Seated in the room directly adjacent the former Swan Court, now a peaceful patio surrounding water fountains and gardens with several conference spaces and hotel rooms looking out from above, it was moments after sinking into the plush chairs surrounding a four-top that could have easily served six that a waiter and sommelier greeted guests with a brisk glass of bubbly, a Cheers to family soon to follow before Chef Church appeared in Whites to discuss the evening’s plans.

Designated as New American Cuisine, or better yet “a modern tasting table experience designed for the way people eat and drink today,” those new to Aureole v2.0 will see the menu arranged around concepts designated Surf, Root and Ranch with appetizers on top and entrees at the bottom, a total of three large-format items also offered in addition to five sides listed as ‘accompaniments.’

Allowing Chef Church carte blanche throughout the subsequent three hours, several current menu items mingling with small-plates and concepts from the in-process Tasting Menu, it was with a small dish of fluffy Focaccia and a plate of Herb Butter that the menu got underway shortly thereafter, a combination of light Mezze including Black Garlic Hummus and Smoky Babaganoush served on slate with Pita and golden orbs stuffed with Farro and Quina, the $14 Tomato Salad with “Chef’s Seasonal Accompaniments” a sharable bargain as all items were brought in from the Third Street Farmer’s Market or made on site, the Mozzarella creamy and smooth while Bragg’s Apple Cider Vinegar with the Mother formed the base of an invigorating “Superfood Vinaigrette.”

Promising that there would be a lot of food and that no one would be offended if some plates went unfinished, course two saw Johnny send out his signature Lionfish Ceviche offering the invasive species in a Thai-inspired splash of Coconut and Ginger with slow-building heat, a plate listed as ‘Grilled Calamari’ the first of many stunning innovations that placed lightly charred Cephalopods in the context of Italian Sausage and Peppers with bitter notes offset by light Citrus Cream.

Told that the previous Raclette and Crudite did not sell as well as expected, more a commentary on Las Vegas convention attendees than the dish’s actual quality, the next course saw staff roll a small stovetop tableside where Chef Church would create “Classic” French Onion Soup that was anything but standard, the melted Cheese emulsified with Duck Liver warmed to bubbling before being poured over soft Croutons and caramelized Onions with a generous shaving of Italian Summer Truffles to finish.

Trying best to eat slow and careful, a peak at the menu showing at least a dozen dishes to come, it was with the Soup nonetheless consumed in its entirety that two tasting-portions and one share-plate followed, the perfectly seared Foie Gras alongside a Cinnamon Churro piped with savory Mousse as fun as it was delicious while the Prosciutto wrapped Pork Belly and Quail Eggs were well balanced by Avocado Cream and spicy Jam, the same to be said of a Beef Cheek ‘Pierogi’ in smoky Tomato Sauce that is just as smooth sized down as it was previously in the menu’s larger sharing format.

At this point turning back to the current dining room Menu, a focus on “Surf” seeing Chefs Church and Palmer collaborate on bringing the ubiquitous Miso Crusted Black Cod to a higher level by way of early-season Morels and tender Fava Beans atop housemade Soba in a slick Soy Sauce, another impressive entrée from the Spring menu features flaky Halibut served atop “all the flavors of Tartar Sauce” mixed into Mashed Potatoes,’ the makeshift Fish and Chips impressing even those generally don’t favor Seafood while the Saffron Risotto Frutti di Mare is as good as that at any upscale Italian spot in town with Rice cooked tender and fragrant amidst Jumbo Prawns, generous clumps of Crab Meat and shelled Mussels as well as Clams.

Going half Root and half Ranch for the finale, all the items served family style in portions large enough to be split by about four diners with everyone allotted a sizable taste of each, Chef Church’s fondness of the local markets becomes readily evident by way of plates including the Vegan ‘Spaghetti’ of Squash with Truffle-tinged Almond ‘Cheese’ as well as the horizontally-laid Vegetable Lasagna, the omnivorous likely to be impressed by both, and moreso by crisp Free-range Chicken served as a roll of Breast and Thigh next to a refreshing Slaw of sliced Apples or the tender Lamb from Rosen Farms wrapped in housemade spicy Sausage.

Focusing again on the idea of shared tasting for Dessert, almost every table in the room seen passing plates back-and-forth as opposed to enjoying just one item as in the days of old, pastry has recently seen an upgrade thanks to Chef Athena Thickstun, Chef Church’s brilliant Trio of Cheesecakes still present from a past visit, but sized and priced down, while the Mango Sundae, tangy Rhubarb Pie and Olive Oil Cake were all present for those seeking something sweet but bright, the bitter-sweet Tartlette there for those who need their Chocolate fix, but still lighter than one might expect thanks to the smooth ball of Sorbet and plump Berries from the Intuitive Forager’s Saturday Market.

FIVE STARS: Already flying high at just a few months in, the room ever impressive with food that remains accessible to the masses yet inspired enough that even a well-traveled gastronome will discover dishes that (s)he will remember, Aureole has re-emerged as one of Sin City’s most relevant places for New American fine dining under the toque of Chef Church, his own personal style and love of the local Markets blending with Chef Palmer’s celebrated Farm-to-Table approach in ways only likely to improve with each season.

RECOMMENDED: Third Street Tomato Salad, Lion Fish Ceviche, Grille Calamari, Classic French Onion Soup, Alaskan Halibut, Rosen Farms Lamb Loin, Trio of Cheesecakes, Rhubarb Pie.

AVOID: Those who shy away from ‘sweet’ savories may want to steer clear of the Black Cod as the Miso and Soy Blend is quite bold, even with the mellowing effect of Fava Beans and Morels.

TIP: Dishes including the French Onion Soup, Foie Gras and Bacon & Eggs are not currently on the menu, so availability cannot be guaranteed until the Tasting Menu officially debuts.

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

http://www.charliepalmer.com/aureole-las-vegas

Posted in Aureole, Bread Basket, Crab, Dessert, Foie, Foie Gras, Food, Ice Cream, Las Vegas, Nevada, Pork, Tasting Menu, Truffle, Truffles Tagged Aureole, Charlie Palmer, Cheesecake, Churro, Crab, Dessert, Farmer's Market, Foie, Foie Gras, Food, Foodie, Halibut, Ice Cream, John Church, Johnny Church, Lamb, Las Vegas, Lion Fish, Lionfish, Nevada, NV, Pork Belly, Tasting Menu, Tomatoes, Truffle, Truffles, Vegan, Vegas, Vegetarian

April 22, 2017
9:12 AM
by: Uhockey

CRAFTkitchen [8,] Henderson NV

CRAFTkitchen

Latte and Black Coffee

Oatmeal Raisin Cookie

Black & White Cookie

Banana Chocolate Chip Loaf, Lemon Raspberry Poppyseed Loaf, Blueberry Scone

Mixed Berry Poptart, Pecan Sticky Bun

Mixed Berry Kouign Amann, Almond Croissant

Cinnamon Monkey Bread

Greek Yogurt – Farmer’s Market Berries, Homemade Almond Granola, Mini Muffins

Churro Waffles

Bananas Foster Pancakes

Crabcake Benedict – Caper Hollandaise, Spinach, Tomatoes, English Muffin

Blackberry Puff Pastry

CK Chewy Granola

Double Chocolate Chip Cookie

Chocolate Chip Cookie

Strawberry Macaron

Hazelnut Chocolate Macaron

Lemon Blueberry Macaron

Promoting local business should be the aim of anyone with a love for their city, and even when traveling it would behoove the current state of culinary affairs if more people skipped chains in favor of the husbands, wives, sons and daughters living out their dreams through their own personal idea of what great food and hospitality should be, a second visit in eight days showing Jaret and Tami Blinn’s CRAFTkitchen in Henderson to be everything residents of Southern Nevada should expect from a place built from scratch through its owners’ time, money, long-hours and creativity.

Still flying high with lines out the door on weekends, the place for “food with personality, delivered by people with passion” expanding an already sizable menu with added selections each Saturday and Sunday, it was the morning after a second successful #CKFridayRecess Happy Hour that the man who formerly cooked at Red Rock, the Ritz-Carlton and Le Cirque was seen briefly greeting patrons before returning to the kitchen, Chef Blinn’s front of house continuing to execute at a high level with several faces that have been present since the beginning.

Always greeted with a smile, and in the case of regulars often by name, it was after a brief perusal of the pastry racks that three guests were seated along the front window where beverages including Milk, Coffee and a smooth Latte were served a few moments later, the weekly brunch menu featuring prior CRAFTkitchen favorites that were nonetheless new to all, as too was the bulk of ten pastries served warm to start the feast.

Self-selecting some options, with others sent out from the kitchen compliments of Chef Blinn, it was with wide eyes and a thankfully large appetite that a total of three large plates plus two individual items were placed at the center of the table in two waves, a duo of Cookies including the newly launched Black + White each better than any other found in Sin City both in terms of size as well as texture, the trio of two Quickbreads and a buttery Blueberry Scone all equally impressive with the Banana Bread studded in Chocolate Chips moist and dense without being over-sweetened while the Poppyseed Loaf was lightly tinged in Citrus and packed with bursting Raspberries.

Working with Farmer’s Market produce as much as possible, both the overstuffed Poptart and shattering Kouign Amann stuffed with housemade mixed Berry Puree that comes across refreshing and sour, those looking for something a bit more sinful would be well advised to invest in the spiraled Sticky Bun chock-a-block full of Caramel as well as Pecans, or the oven-fresh pan of piping-hot Monkey Bread that eats light and yeasty beneath a generous Cinnamon-Sugar drizzle.

Falling a bit shy of Rosallie in terms of the Almond Croissant, admittedly a pretty high bar, it was with several items set aside that round three of Brunch began approximately thirty minutes later by way of three specials plus a lengthy plate of Greek Yogurt with Homemade Granola, the Banana’s Foster Pancakes far more fluffy than the Red Velvet version tasted in the past and loaded with warm Fruit and enough sweet n’ boozy sauce to make any thought of additional Maple Syrup completely unnecessary.

Always amused when people suggest that seafood should not be ordered in a landlocked area, especially with one of America’s busiest airports located just a few miles away, Chef Blinn’s Crabcake Benedict would make believers out of most by way of the two thick patties completely stuffed with fresh-picked Crustacean without a bit of filler, the briny Caper Hollandaise playing well off fresh Tomatoes and sautéed Spinach while the Cinnamon-Sugar coated Churro Waffles rank high amongst Sin City’s most addictive breakfast treats, each soft rounds soaked in Dulce de Leche.

Unwilling to let the table depart without trying one last thing, even though several half-Pastries had already been boxed in addition to a few bonus Desserts for later in the day, three flaky Puff Pastries arrived fresh from the oven and absolutely stuffed with Blackberry Jam beneath buttery Streusel, a few bags of CRAFTkitchen’s chewy Granola eventually taking a plane ride back to Ohio as a reminder of pending retirement and relocation plans while two Chocolate Chip Cookies and a trio of French Macarons barely survived the car-ride home, the Hazelnut Chocolate version rich but light as a feather while the Lemon-Blueberry Sandwich featured a halo of plump fruit around housemade Lemon Curd at the center.

FIVE STARS: Continuing to outpace the rest of the city as relates to all-week brunch, and happily adding intrigue by way of Friday Happy Hour and Weekend Specials, CRAFTkitchen has made a destination out of a space that previously failed despite good food and a talented Chef largely by focusing on the customer experience, Jaret’s commitment to both career and family palpable in every aspect of the restaurant making it the sort of place even better than the sum of its parts…a pretty impressive achievement as everything from the food to the fresh, open design and charming staff are excellent in and of themselves.

RECOMMENDED: Mixed Berry Kouign Amann, Cinnamon Monkey Bread, Pecan Sticky Bun, Black & White Cookie, Crab Cake Benedict, Churro Waffles, Chocolate-Hazelnut Macaron.

AVOID: N/A.

TIP: Weekend specials are only listed via Social Media. Follow on Facebook, @craftkitchenlv on Instagram or #craftkitchenlv on Twitter.

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

http://craftkitchenlv.com/

Posted in Breakfast, Coffee, Crab, Craft Kitchen, CRAFTkitchen, Dessert, Food, Henderson, Las Vegas, Macaron, Macaroon, Nevada, pancake, Pancakes, Tasting Menu, Waffle, Waffles Tagged Almond Croissant, Bananas Foster, Benedict, Berries, Black & White Cookie, Breakfast, Brunch, Chocolate, Chocolate Chip, Churro, Coffee, Cookie, Cookies, Crab, Crabcake, Craft Kitchen, CRAFTKitchen, Croissant, Dessert, Food, Foodie, Granola, Henderson, Kouign Amann, Las Vegas, Macaron, Macaroon, Nevada, NV, Oatmeal Raisin, Pancake, Pancakes, Sticky Bun, Tasting Menu, Vegas, Waffle, Waffles, Yogurt

April 21, 2017
6:56 PM
by: Uhockey

Carson Kitchen [8,] Las Vegas NV

Carson Kitchen

The Magarian – aviation gin, thyme & honey syrup, fresh lemon, mr. q cumber soda

BBQ Burnt Ends – house pickles, highbrow ranch, white bread

Bacon Jam – baked brie, toasted baguette

BLTA – romaine hearts, tomato vinaigrette, bacon fat crouton

Captain Sully – whistling andy pink peppercorn & pear gin, fresh lemon, luxardo maraschino, giffard crème de violet

Couscous Confetti – peppers, carrots, apricot vinaigrette

Veal Meatballs – sherry foie gras cream

Wild Mushroom Flatbread – truffled béchamel, smoked mozzarella, pickled onion

Hobo Stew – shrimp, andouille sausage, pickled okra

Cashme Ousside – high west double rye, ancho reyes, contratto bitters, fresh lemon, egg white

Butter Burger – boursin, cheddar, lettuce, tomato

Secret Sunday Chicken – spicy pickle aioli

Filet-Ohhh-Fish – green goddess cole slaw

Purple Haze (Reprise) – nevada h&c sliver dollar vodka, st. elder liqueur, fresh lemon, mint, crème de cassis, blueberry preserve

Lamb Saddle – sherry date vinaigrette

Baked Mac & Cheese – shhhh, it’s a secret

Rainbow Cauliflower – garlic, lemon juice

Pink Smoking Jacket – del maguey vida mezcal, fresh lime, strawberry purée, orgeat syrup, ginger beer

Coffee

Bourbon Fudge Brownie – brown butter bacon ice cream

Glazed Donut Bread Pudding – three rum caramel, vanilla creme anglaise

Honey Cheesecake – shortbread crust, strawberry liqueur coulis

Return on Investment, Creating Community or whatever line Tony Hsieh wants to spin about DTLV, the fact of the matter is that every restaurant to open since the beginning of Downtown Project has struggled save for one, the late Kerry Simon and Cory Harwell’s Carson Kitchen marching on at frequently full capacity in almost its third year thanks to a loyal fan base and a reputation built on a lot of blood, sweat and tears.

Called Carson Kitchen thanks to the building in which it is housed, the low ceilings, limited seating and small kitchen creating a warm, neighborhood vibe ever since the restaurant at 124 South 6th Street opened the front door, it was on a Friday night with a large festival just down the way that four adults and one child made way into the restaurant where Chef John Courtney as well as Cory and cousin Matthew were found overseeing a room that was already buzzing with the upstairs and backyard patio quite packed, a look at the Spring 2017 menu showing a good mix of Carson Kitchen classics plus eight new plates and some pretty creative mixed drinks.

Dividing the meal into five separate courses, each one accompanied by a beverage that not only paired well but often featured a funny story in terms of its naming or concept, round one saw Matthew’s new-classic Magarian as brisk and refreshing as ever alongside Chef Courtney’s must-order BBQ Burnt Ends and Simon’s Bacon Jam that has been wowing locals as well as tourists since day one, the “BTLA” a clever take on well-loved Sandwich with a base of chopped Romaine Lettuce beneath a warm Tomato Vinaigrette, plenty of diced Pork and Croutons made crisp and rich by way of Bacon Fat.

Never a restaurant lacking for flavor, the ingredient quality to cost ratio still heavily tilted to the left even as other places have continued to inflate prices in order to keep pace with rising food costs, course two saw the Aviation-inspired “Captain Sully” spun savory by way of Pink Peppercorn Gin that helped the drink pair well to an invigorating Couscous Salad while also standing up to the umami-rich Veal Meatballs in Foie Gras Cream and a crisp Flatbread topped with the flavors of Truffle and smoked Mozzarella, a Mason Jar poured tableside later taking diners to Low-Country by way of Tail-on U-12 Shrimp, Potatoes, Okra and big chunks of Andouille Sausage in a hearty “Hobo Stew” most certainly made for sharing.

Sub-titling round three “between bread,” a trio of Sandwiches including two old friends and the new “Filet-Ohhh-Fish” made of finely ground Cod plus Shrimp lightly topped in fresh Green Goddess Slaw all outpacing their internationally known inspirations by miles, the “Cashme Ousside” proved a bit polarizing as fans of Whisky enjoyed it while others found the drink a bit too bitter, the “Reprise” version of Matthew’s Purple Haze featuring locally sourced H&C Silver Dollar Vodka a far more accessible Cocktail with fresh fruit and mint that paired well with Spring’s tender Lamb Saddle and Rainbow Cauliflower tinged in Citrus and Garlic, plus Chef Harwell’s best-in-Sin City Mac n’ Cheese.

Moving on to Dessert, frequently a source of discussion during meals at Carson Kitchen due to the limited number of options combined with the fact that 2/3 of the selections never change, it was with a cup of Coffee plus the complex layers of a “Pink Smoking Jacket” that two old favorites plus the new Honey Cheesecake were all stacked on full stomachs, the boldness of Mezcal blending nicely with both the Bacon and Chocolate present in the Bourbon Fudge Brownie while the Strawberry and Ginger Beer were well suited for the Cheesecake that ate almost like a stick of Butter with a great Shortbread Crust and a light hint of sweetness bolstered by the Strawberry Liqueur.

FIVE STARS: Not slowing down to take a breath even as Cory and John each got married, traveled and retooled Standard & Pour while simultaneously working on at least one new concept soon to come, Carson Kitchen continues to thrive in an area where many have failed thanks to a dedicated team and food far better than even longtime fans may realize, each season seeing the team try something a little different with a whole lot of hits and very scarce misses.

RECOMMENDED: Hobo Stew, Filet Ohh-Fish, Couscous Confetti, Pink Smoking Jacket, Purple Haze Reprise, All the classics

AVOID: Those not fond of Whiskey may want to steer clear of the Cashme Ousside.

TIP: With Chef Courtney and team breaking down the Lamb in house fans should be excited by what is coming up next, a quick preview pictured above showing a glimpse of the Summer Menu with a traditionally hard-to-find cut.

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

http://carsonkitchen.com/

Posted in Bread Pudding, Carson Kitchen, Coffee, Dessert, Foie, Foie Gras, Food, Ice Cream, Las Vegas, Nevada, Pizza, Pork, Tasting Menu, Truffle, Truffles Tagged Bacon, Bread Pudding, Carson Kitchen, Cocktails, Dessert, Donut, Doughnut, Foie, Foie Gras, Food, Foodie, Ice Cream, Las Vegas, Nevada, NV, Pizza, Shrimp, Tasting Menu, Truffle, Truffles, Vegas

April 21, 2017
7:38 AM
by: Uhockey

Rosallie [9,] Las Vegas NV

Rosallie

Hot Chocolate

Double Espresso on Ice

Rose Latte

Tartine Normandie – Brie Cheese, Homemade Onion Jam, Tomatoes

Tartine L’Americaine – Hardwood Smoked Honey Cured Bacon, Cheese, Egg Yolk

Quiche Tartiflette – Tartiflette Cheese, Bacon, Red Potatoes, Sautéed Onions

Almond Croissant

Butter Croissant and Palmier

Fruit and Cream Danish

Brownie

Chocolate Truffle

Gateaux Opera

Pistachio Croissant

Lemon Meringue Tart

In a saturated market like Las Vegas it is hard to have a product in any category that really stands tall amongst all competition, yet since the early part of 2016 South Rainbow Boulevard has been home to two such places, the first being Deyree Alberganti’s world-class Gelato at Gelatology and the second Jonathan Pluvinet’s Croissants, Quiches and laminated Pastries at Rosallie Le French Café.

Having written about Rosallie since almost day one, anything that can be done to spread the word of an independent baker outperforming the massive commercial kitchens of Jean-Phillipe or Bouchon a benefit to the entire Valley, and especially locals, it was with family in town that yet another stop was made at the restaurant which continues to grow its charm by added features and flourishes of interior decorating with each visit, the ‘conference room’ now converted into a cozy seating area complete with some handmade furniture while the main dining room’s Wine Vault is now well stocked and complimented by items such as antique hooks, a small owl perched on a post and some flowers along the walls.

Recently doing some late night Wine and Cheese events, and continuing to experiment with classic French Pastries in the kitchen, it was just minutes after opening that a part of four entered the restaurant that would soon begin to accumulate patrons in a small trickle of traffic, drink orders placed with Chef Pluivinet left to decide just how he wanted to show his talents this time, the newly launched Rose Latte a truly elegant drink to kick things off next to his hand-blended Espresso and two Hot Chocolates, one for the kid and one for the kid at heart.

Having already tasted everything on both the sweet and savory menu during previous visits, and attempting best to cater to the tastes of out-of-town guests who had been lusting over photos at Rosallie for the better part of a year, the meal started savory with two of Jonathan’s flaky Tartines including the creamy Normandie with Brie and Onions as well as the Bacon, Egg and Cheese American alongside Chef Pluvinet’s textbook Quiche with perfect, golden pastry stacked in thinly sliced Potatoes, crispy Pork and Tartiflette Cheese that plays well off the aromatic clarified Onions.

Never satisfied with his current selection – the Chocolate not ‘shiny’ enough, a cookie not the right texture or something ‘too sweet,’ pastries at Rosallie followed the typical situation of too many, even though most would probably like to taste all of them, the Almond and Butter Croissants still looming head-and-shoulders over the competition with a shattering break and flaky insides while the Pistachio Croissant occasionally offered as a special was unique enough that Jonathan should probably consider adding it permanently…or perhaps experimenting with other fun things that still manage to fit within Rosallie’s traditional concept.

Receiving a dense Truffle with each Hot Chocolate, the soft and smooth Bon Bons available for $1 each and a veritable steal compared to smaller versions at Chocolate specialist Jin-Ju down the way, more Cocoa goodness was found in the Almond and Chocolate Opera Cake with flaky layers dividing layers of Ganache, the newly launched Frosted Brownie with Pearl Sugar another tasty item that is quite large for just $3 and probably best shared.

Always well off ordering a Palmier, as crisp and light as any in France or Belgium with less sugar than the sort one might see in Mexico City, it was with two Fruit pastries that breakfast came to a conclusion, the Cream-filled Danish topped with glazed Strawberries even more flaky and delicate than the Apple Cinnamon version offered up front on the counter while the Lemon Meringue Tart is stuffed with housemade Curd with a toasted Vanilla cloud on top for less than five bucks.

FIVE STARS: Simply the best, and only getting better.

RECOMMENDED: Croissants, Tartines, Quiche, Brownie.

AVOID: N/A.

TIP: The Construction out front has finally cleared, all the more reason to visit now and often!

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

Home

Posted in Breakfast, Coffee, Croissant, Croissants, Dessert, Food, Las Vegas, Nevada, Pork, Rosallie, Rosallie 'Le French Cafe' Tagged Almond Croissant, Brownie, Coffee, Croissant, Croissants, Danish, French, French Cafe, Hot Chocolate, Las Vegas, Latte, Lemon Tart, Nevada, NV, Rosallie, Rosallie Le French Cafe, Vegas

April 20, 2017
6:00 PM
by: Uhockey

Delmonico Steakhouse [3,] Las Vegas NV

Delmonico Steakhouse

Pop-Overs and Butter

Truffle and Parmesan Potato Chips

Kurobuta Pork Rinds with Hot Brown Sugar Spice

Wilted Spinach with Caramelized Pecan Bacon, Fried Poached Egg, Red Onions and Warm Sherry-Bacon Vinaigrette

Truffled Burrata Cheese with Spring Pea Pesto, Extra Virgin Olive Oil and Local Basil

Deviled Eggs with King Crab and Caviar

Pan Seared Foie Gras with farmers market berries, grand marnier syrup, hazelnut puff pastry and mint gremolata

Rabbit “Porchetta” with La Quercia prosciutto, English pea purée, wild mushrooms and natural jus

Apple Cured Kurobuta Bone-In Bacon with Pickled Watermelon Rind and Abita Root Beer Glaze

Buttermilk Fried Young Chicken with corn waffle, warm black-eye pea salad and spicy creole tomato glaze

Dry-aged USDA Prime Ribeye / USDA Prime Tenderloin / Double Cut Kurobuta Pork Chop with Herb Jus / Pork Ribs / Buttered Asparagus / Garlic / Country Smashed Potatoes / Chimichuri

Duck Egg Crème Brûlée with Orange Tuile / Caramel Butter Cake with Vanilla Double Cream / Lemon Bar with Marinated Strawberry / Key Lime Pie with Whipped Cream and Candied Lime / Pecan Pie with Oatmeal Shortbread Crust, Vanilla Ice Cream and Caramel Sauce / Butterscotch Pudding with Praline Sauce and Shortbread Cookies / German Chocolate Cake with Coconut Pecan Frosting / Emeril’s Banana Cream Pie with Caramel Sauce, Chocolate Shavings and Whipped Cream

Ask ten local ‘foodies’ to name their favorite Las Vegas Steakhouse and it would be surprising if a single one said Delmonico, and even more shocking if any of them knew that Chef Ronnie Rainwater had been working in that kitchen ever since the restaurant was opened nearly eighteen years ago, yet with family in town and a love of Emeril Lagasse dating back to the earliest days of his expansion to Universal CityWalk it only seemed right to sit down for dinner at the oft-overlooked space in Venetian’s Restaurant Row, a Tasting Menu served for four diners showing that not only has the restaurant not lost its fast-ball, but that it has learned a few new tricks as well.

Situated at the end of a string of eateries nearest Palazzo, Mario Batalli’s B&B across the way soon to undergo renovations and places like Daniel Boulud, Pinot Brasserie and others come-and-gone since Lagasse chose to bring his New Orleans Steakhouse to Las Vegas in May of 1999, those visiting Delmonico Steakhouse will first notice the large bar previously tended by Max Solano as they approach the space before checking in at a hostess podium, reservations quickly confirmed as General Manager Tuan Tran keeps a watchful eye over an expanse that can easily seat hundreds, the space divided into four different rooms with the most quiet off to the left with the walls lined in Wine and glass.

Having previously discussed a degustation with both Chef Rainwater and Emeril’s Director of Operations Mike Olsen, a fixed price arrangement allowing the kitchen total control over a menu that would be delivered in five courses to highlight Spring, it was after brief greetings from the Chef and a trio of waiters that were a bit ‘stiff’ but still pleasant that the meal got started, all dishes presented with a comprehensive description from Ronnie with the majority served exactly as they are if ordered a la carte, save for the entrée course and a smorgasbord of Dessert.

Always tempting fans by way of daily specials via Social Media, as though the menu of Creole riffs on traditional Steakhouse fare from a culinary legend is somehow not enough, it was with a few of Delmonico’s signature Pop-Overs paired to creamy, whipped Butter that dinner got started alongside snacks including the longtime favorite Truffle and Parmesan Chips plus extra-crisp Cracklins made from Kurobuta Pork, the kitchen remiss to waste any part of such an outstanding Animal that is also involved in several other plates offered throughout the menu.

Starting light and working towards heavier items, the second course presenting two daily specials including Deviled Eggs topped in a big hunk of Red King Crab and a spoonful of Caviar alongside Burrata Cheese tinged in Black Truffles with a vibrant Spring Pea Pesto on top, those looking for something a bit more hearty would be well served to order a warm Spinach Salad topped in Praline Bacon and an Egg that is first lightly poached and then fried crisp before being hemisected, the brilliant orange Yolk blending with Bacon Vinaigrette to form a coating to each leaf that is slick yet light and acidic.

Having already experienced many Delmonico classics during two prior visits, but always happy to see the thick-cut Bone-In Bacon with Root Beer Glaze and Pickled Watermelon Rind land on the table, two seasonal plates saw a thick steak of Grade A Duck Liver cooked to caramelizaion on the outside with its smooth center offset by a Hazelnut pastry something akin to Baklava plus sweetness added by Berries; the Rabbit “Porchetta” wrapped in Prosciutto opting to go all-in on savory with the lean meat carefully complimented by Wild Mushrooms and English Pea purée.

Getting to the Meat of the menu…or more meat-ier at least…it was for course four that the kitchen decided to switch up presentations a bit from the typical plated Steaks in favor a large round block of Pork, Beef and side dishes, the Pork Chop about as tender as they get with two Bone-In Ribs showing the Kurobuta Pig in yet another way while the two cuts of Steak were good, but unfortunately not quite on the same level as Jean Georges or Carnevino in terms or richness or texture, the sides mostly forgettable even though others on the menu sounded more innovative while Ronnie’s Chicken and Cornbread Waffles that used to be only offered at lunch again proved to be the city’s best – even better than the one offered by Yardbird down the way – thanks to the great Brine, shattering Skin and spicy Glaze.

At this point quite full, but assuming the best was yet to come, it was in two large plates decorated with Chocolate that the meal came to its finish, a total of eight different Desserts including a few not yet even listed with highlights coming from all angles, both the Lemon Bar and Key Lime Pie tangy yet rich atop their respective crusts while the Pecan Pie and Emeril’s famous Banana Cream version remain indisputable classics, the German Chocolate Cake sadly a bit dry while the Butterscotch Pudding was the sort of thing that almost caused a fight as diners tried to decide who would get the last, creamy spoonful.

FOUR STARS: Surviving longer than all but a handful of Casino restaurants for good reason, the name Emeril Lagasse hardly mentioned at this point in the restaurant’s marketing, Delmonico Steakhouse may not offer the esoteric sides or extreme-aging programs of other Las Vegas Steakhouses but it makes up for a lot by way of consistency and a diverse menu well-suited to mixed palates, the service once again a bit stiff but fitting the classic feel of the room while the pastry department still can’t be beat.

RECOMMENDED: Wilted Spinach Salad, Bone-In Bacon, Rabbit Porchetta, Double-Cut Pork Chop, Buttermilk Fried Chicken, Key Lime Pie, Butterscotch Pudding, Pecan Pie.

AVOID: German Chocolate Cake was dry and although the Steaks were good there are better to be found in the city…even in the same Casino complex.

TIP: Unlike all the other big meat houses, Delmonico offers lunch Daily from 11:30am to 2pm including the Chicken and full slate of desserts, plus Sandwiches and a good number of Steaks and Salads.

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

Delmonico Steakhouse

Posted in Bread Basket, Crab, Delmonico, Delmonico Steakhouse, Dessert, Emeril, Foie, Foie Gras, Food, Ice Cream, Las Vegas, Nevada, Pork, Tasting Menu, Waffle, Waffles Tagged Bacon, Beef, Butterscotch Pudding, Caviar, Chicken and Waffles, Crab, Creme Brulee, Delmonico, Delmonico Steakhouse, Dessert, Emeril, Emeril Lagasse, Foie, Foie Gras, Fried Chicken, Key Lime Pie, Las Vegas, Lemon Bar, Nevada, NV, Pork, Porkchop, Steak, Tasting Menu, Vegas

April 20, 2017
11:04 AM
by: Uhockey

Metro Pizza on Decatur [2,] Las Vegas NV

Metro Pizza

86th Street Square Pie – Sicilian Style, Mozzarella, Slow-simmered Tomato Sauce, Romano Cheese, Olive Oil, Cup and Char Pepperoni

The 718 Calzone – Golden Fried with Whipped Ricotta, diced Ham, fresh Mozzarella and a side of Tomato Sauce

Stromboli – Hand Rolled with Ham, Salami, Pepperoni, Mozzarella, Red Peppers

9” Abbondanza – Pepperoni, Sausage, Ham, Ground Beef, Tomato Sauce, Mozzarella, Mushroom

Cannoli

Tiramisu

Chocolate Fudge Layer Cake

When family comes to town and only has two requests, one of them for a sweet breakfast spot they’ve been lusting over via Instagram and the other for a calzone served by one of America’s true Pizza legends it is not too difficult to accommodate, a take-out lunch from John Arena at Metro Pizza at Decatur continuing to show that Las Vegas’ Pizza scene rivals any in the nation from top-to-bottom, with a few newer spots also cropping up in recent months to fill the space between.

Not generally one to do take-out, but a confluence of circumstances including work, other meals and travel making it a necessity since Chef Arena wanted to say hi to the visitors, it was just before noon on Friday that two ladies visited the “Retro” Metro to pick up an order that turned out to include a few bonus items, dining on paper plates in a small office not exactly as much fun as a visit to the Pizza parlor, but showing signs that Metro’s product stands up to delivery, though there was never really any doubt considering the birthday spread and countless pharmaceutical company deliveries in the months before.

Starting off with one of Metro’s signature Pizzas, the crust one of those indistinct styles that is fluffy around the edges with a slightly wet center that is certainly not Neapolitan, but also not like pan or crispy and thin, the “Abbondanza” features all sorts of Meat atop Metro’s slow-roasted Sauce and melty Mozzarella plus freshly torn Basil, the “86th Street Square Pie” a more recent addition that has thrilled diners ever since it joined the menu just over a year ago, a true Sicilian in the best of ways with great lightness and an open crumb thanks to the prolonged fermenting process.

Happy to see the hand rolled Stromboli for the first time, Metro Pizza’s Dough wrapped tightly around Ham, Salami, Pepperoni, Red Peppers and Cheese with a crispy exterior and fluffy center that will make fans of Four Kegs wonder why they’ve been sitting at that Dive for so long, it was after everyone else had already gotten their fill of the “718” that the glistening yet oilless pouch once again proved a best-of-the-best choice, the smooth Ricotta and Mozzarella blend literally bursting forth with occasional bits of Ham as soon as a knife punctured the surface.

Sold out of Carrot Cake temporarily, the most popular Dessert on Metro’s menu something worth going out of one’s way for at a price less than half what Carbone charges for a lesser version in a smaller portion, it was instead with a slice of Chocolate Cake, Tiramisu and two Cannoli that the meal came to an end, the filled-to-order shells still leagues better than the one’s people line up for at Carlo’s or Buddy V’s while the Tiramisu was better than remembered, the Lady Fingers a bit lighter and the Coffee flavor more balanced amidst the Mascarpone.

N/A: Unable to rate a ‘restaurant’ on take-out, but still the best comprehensive Pizza experience in a city where places like Pizza Rock and Flour & Barley have attempted to be everything to everyone in recent years, Metro Pizza remains “America’s Neighborhood Pizzeria” in marketing only – it belongs to the people of Las Vegas and Southern Nevada at any of its five locations, though we are happy to share with anyone who is looking for the sort of stuff you can’t find on the Strip with a few recent experiences showing delivery to not cause any sort of quality compromise.

RECOMMENDED: 86th Street Square Pie, the 718 Calzone, Cannoli.

AVOID: Trying to take on the thick and rich Chocolate Fudge Layer Cake on your own, even a single slice is best shared.

TIP: Locals, or interested visitors, looking to perfect their Pizza-making techniques with a man who is truly a world-renowned master of his craft are encouraged to look into the Pizza Classes offered for $24.95 on the second and last Tuesday of each month (http://www.metropizza.com/cooking-classes)

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

http://www.metropizza.com/

Posted in Coffee, Dessert, Food, Italian, Las Vegas, Metro Pizza, Metro Pizza on Decatur, Nevada, Pizza, Pork, Tiramisu Tagged Brooklyn, Calzone, Cannoli, Chocolate, Chocolate Cake, Dessert, Fried Calzone, Las Vegas, Metro Pizza, Metro Pizza Decatur, Metro Pizza on Decatur, Nevada, NV, Pepperoni, Pizza, Stromboli, Tiramisu

April 19, 2017
5:48 PM
by: Uhockey

Standard & Pour [4,] Henderson NV

Standard & Pour

Iced Tea

Southern Belle – Earl Grey Infused Svedka, Peach, Lemon

Pretty Ricky – Makers Mark, Passion Fruit, Egg White, Zinfandel

Deviled Eggs – Sriracha, Red Onion, Flying Fish Roe

Roasted Beet – Spiced Pistachio, Mustard Oil, Goat Cheese

Tomato & Burrata – Heirloom Cherry Tomato, Green Olive Aioli, Balsamic Reduction

Spicy Shrimp – Red Curry, Sambal, Coconut Milk

Steak Tartare – Capers, Crispy Shallot, Sourdough

Roasted Chicken – Black Rice Pilaf, Dijon Chicken Jus

Grilled Broccolini – Garlic, Chili Flake, Lemon

Burger & Fries – Dijon Grilled Potato Bun, Caramelized Onion, Cheddar, Salt and Pepper Fries with Smoked Ketchup

Pork Chop – Brown Sugar, Herb Brine

Tomato Soup – Extra Virgin Olive Oil, Mascarpone Crema, Basil

Italian Chopped – Salami, Three Cheeses, Red Wine Vinaigrette

Chateaubriand – 18oz, Garlic and Herb Rub

Stuffed Shells – Spinach, Ricotta, Fresh Oregano

Wine & Cheese Sundae – Cheesecake Blondie, Merlot Ice Cream, Brandied Cherry

Strawberry Short Shake – Strawberry Ice Cream, Strawberry Liqueur, Almond Cake Crumble

Lost Bread – Cinnamon Roll, Candied Pecan, Maple Icing

Carrot Cake – Special thanks to Jaret Blinn at CRAFTkitchen

When Cory Harwell and Simon Hospitality first suggested that they’d be taking over the old Firefly Space in Henderson the optimist said “Awesome, look what they did with an derelict building in DTLV,” while the skeptic thought “…but its Henderson,” and revisiting the restaurant nearly eight months since opening it turns out that the result lies somewhere in between, the menu from Cory and Chef John Courtney still undoubtedly the best in miles though the days of Venison , Kimchi Tacos and Devil’s on Horseback Jam are long in the past.

Continuously a challenging area for restaurateurs outside the brunch sector, nearby CRAFTkitchen still doing great daytime business and now venturing into a Friday Happy Hour whose fate will be decided by the people of Henderson, Standard & Pour in its current format sees the brains behind Carson Kitchen slinging modern Steakhouse in a way comparable to Andiron in Downtown Summerlin or Tivoli’s Echo & Rig, the beautiful dining room with a big lounge still headed up by Ed Tracy and a team that is friendly, professional and efficient.

Acknowledging that Sin City does not lack for Steakhouse fare, but also bearing in mind the fact that so many locals are unwilling to visit or cross The Strip, dinner at Standard & Pour is still best started by one of the restaurant’s signature cocktails, both the Southern Belle and Pretty Ricky Spirit-forward and balanced with the former one of those deceptive sorts that goes down easy and could lead lightweights ordering more than one into trouble quick.

Now featuring a creative menu of Bar Bites at a great bargain, the $5 Deviled Eggs with Flying Fish Roe and a zap of Sriracha offered as a quartet that won’t be found anywhere near Las Vegas Boulevard for less than a Hamilton, a look at four lighter plates offered as Starters included roasted and grilled Beets served cold with a tinge of Mustard and whipped Mascarpone Cream while the Tomato & Burrata left two mid-Westerners who are still in the throes of chilly weather envious of the sort of produce those closer to California take for granted, the Spicy Shrimp in Red Curry still one of the best items offered on S&P’s Menu thanks to the warm heat and pump Crustaceans though the Steak Tartare is also well suited for most palates as the finely chopped Beef is brightened by chopped Onions and a good spice blend plus crispy Shallots and lightly applied Capers.

Having frequently said that a kitchen can be gauged by the quality of its Chicken, a ‘boring’ dish to some that speaks volumes about how much the kitchen actually cares when it is made memorable, those looking for a good roast Bird on this side of the Strip are well advised to check out Cortney and Harwell’s Breast, Thigh and Wing served with crisp Skin atop Black Rice Pilaf in savory Chicken Jus while the simple bone-in Pork Chop is also perfectly prepared and cooked through while still remaining juicy despite its thickness, the extra-thick Burger cooked medium-rare honestly better than Carson Kitchen’s “Butter Burger” thanks to the Caramelized Onions tucked under Cheddar on a light bun with the faint aromatics of Mustard.

Offering good Fries that act as a crispy delivery mechanism for Smoked Ketchup and long spears of Broccolini that are grilled with just a bit of acid and heat, one would be hard-pressed to name anywhere in Las Vegas offering the deal provided by Standard & Pour’s $32 Chateaubriand that rings in at 18oz with great tenderness and a sidecar of housemade Steak Sauce, those looking for lighter fare perhaps better suited to a big bowl of Tomato Soup made creamy with Mascarpone or the Italian Chopped Salad with Salami that is served both sliced and fried – a great one-two punch with the scalding-hot casserole of Stuffed Shells with a golden Cheese Crust overlying sautéed Spinach, Spices and whipped Ricotta.

Celebrating one guest’s birthday with a Carrot Cake provided by CRAFTkitchen, but certainly not one to shy away from Standard & Pour’s own sweet creations including Chef Harwell’s Wine & Cheese Sundae that remains as good as or better than any Ice Cream-based creation offered in any of the major Casinos, Chef Courtney’s “Strawberry Short Shake” riffs on the summertime classic by way of a stick-a-straw-up-straight Milkshake spiked with Strawberry Liqueur and the center of Brunch’s “Real Big Muffin” while the ‘Lost Bread’ is still a sharable crowd-pleaser with the Custard-soaked Cinnamon Roll both topped and filled with Maple Icing and Candied Pecans adding a bit of texture.

FOUR STARS: Always trying to ‘grade’ an eatery based on its idea, price-point, service, execution and overall ‘experience,’ really the only way to compare ACE Donuts to a place like Le Cirque, Standard & Pour in April of 2017 is undoubtedly a very different place than the one diners first experienced in August of last year, the adaptations to a different breed of diner including Happy-Hour deal-seekers and Henderson Retirees seeing esoteric items disappear in favor of simple, honest cooking using quality ingredients at a great pricepoint – the sort of restaurant still better than Henderson seems to ‘deserve’ but sadly no longer the one it ‘needs’ to lure Las Vegas east.

RECOMMENDED: Southern Belle, Deviled Eggs, Roasted Beet, Spicy Shrimp, Roasted Chicken, Italian Chopped, Chateaubriand, Wine & Cheese Sundae.

AVOID: The Shells and Cheese is not a dish one should take on alone. Nor is the Lost Bread. Avoid dining alone.

TIP: Now open 4-10 Saturday, Happy Hour Deals at the Bar till 7PM. Sunday Brunch is 10A-3P.

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

http://standardandpourlv.com

Posted in Bread Pudding, Coffee, Dessert, Food, Henderson, Ice Cream, Las Vegas, Nevada, Pork, Standard & Pour, Standard and Pour, Tasting Menu Tagged Beets, Bread Pudding, Burger, Chateaubriand, Cheeseburger, Cocktail, Cocktails, Coffee, Henderson, Ice Cream, Las Vegas, Milk Shake, Nevada, NV, Salad, Shrimp, Standard & Pour, Standard and Pour, Steak, Tasting Menu

April 15, 2017
6:37 PM
by: Uhockey

Recess Italian Ice & Desserts, Las Vegas NV

Recess Italian Ice & Desserts

Samples – Horchata, Apple, Choco-Nutella

Mangonada – Mango Ice, Chamoy Sauce, Tajin

Peach Cobbler – Peach and Horchata Ice, Vanilla Custard, Crushed Graham Cracker, Caramel Sauce

Matcha Vanilla Swirl Custard – Black Sesame Taiyaki filled with Nutella

Bringing their Northern California concept to Southern Nevada in mid-2016, the small storefront located in an ever-expanding shopping plaza that has included Sweet Addictions for the past five years but seen Crepe Shack and Waffles shutter within months, Recess Italian Ice & Desserts looks to bring an Asian spin to a market previously dominated by Rita’s or locally-owned CJ’s, the housemade Ices and Custards offered both by the scoop or as a wide variety of blends with added intrigue by way of several toppings and soft, photogenic Cones.

Tucked away with only a small sign facing Fort Apache, the Wal-mart, Starbucks and Panera across the way all high volume stores while nearby ACE Donuts continues to offer the best fried Dough in town, it was just past 6:00pm on a Saturday evening that two diners entered the white and black Instagram-friendly space with clever catchphrases and good lighting, the staff of two behind the counter tending to a variety of tasks as only a few other diners were present in the room.

Offering a limited menu but producing everything save for toppings on-site, undoubtedly a lot of work given the assortment of flavors offered in two matched-cases, those entering Recess Italian Ice & Desserts are likely to be greeted with friendly smiles and a warm greeting plus plenty of samples before any decision-making takes place, a list of suggestions offered as a ‘menu’ of sorts, though patrons are equally invited to invent any blend of flavors and toppings that they choose.

Taking a few tastes before getting started, the Fruit flavors undoubtedly better than Choco-Nutella that just came off icy and artificial, it was after briefly considering the Caramel Apple Ice that eyes instead shifted to a blend of Peach and Horchata Ice topped in Vanilla Custard entitled “Peach Cobbler” the concoction topped in Graham Cracker dust and Caramel an almost spot-on match for the traditionally warm Dessert while the “Mangonada” ordered across the table was most definitely an acquired taste, the blend of Fruit, Salt and Spice favored by Latin cultures certainly not tuned to the Midwestern American palate.

Not particularly knowing what to expect of the Taiyaki, just that the Fish shaped Japanese Cake would round out a bill totaling $17.84 for not-a-whole-lot of food, those looking to post photos of something ‘cute’ would be well served to check out the makeshift ‘cone’ piped with Nutella and topped with Matcha, Vanilla, or Swirled Custard – the just-baked Black Sesame base not all that different from the flavor of those microwave Brownies one might recall from Kid Cuisine during a 1990’s Childhood.

TWO AND A HALF STARS: Cute for what it is, but far more pricy that CJ’s for less flavor or variety, Recess fills a niche in the neighborhood as an alternative to the Thrifty Ice Cream offered at Sweet Addiction, though a short drive North, South or West will find better frozen treats from Yogurtland, Handel’s, CJ’s or – admittedly further – Gelatology.

RECOMMENDED: Fruit Ices.

AVOID: Custard is average, Choco-Nutella Ice tastes more like Hershey.

TIP: Taiyaki cones are offered in Red Velvet, Black Sesame, Green Tea and Taro and pricing is obscure, the combos essentially priced a la carte with 50-cents added per topping in a way that can add up quickly.

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

www.recessice.com

Posted in Dessert, Food, Ice Cream, Las Vegas, Nevada, Recess, Recess Italian Ice, Recess Italian Ice & Dessert, Recess Italian Ice & Desserts, Recess Italian Ice and Dessert, Recess Italian Ice and Desserts Tagged Chamoy, Custard, Dessert, Green Tea, Horchata, Ice Cream, Italian Ice, Las Vegas, Macha, Mango, Nevada, NV, Peach, Recess, Recess Italian Ice, Recess Italian Ice & Dessert, Recess Italian Ice & Desserts, Recess Italian Ice and Dessert, Recess Italian Ice and Desserts, Tajin

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