Part of the St. George dining scene since 1991Croshaw’s Gourmet Pies is undeniably the city’s most popular space for Dessert, lines starting before opening and pre-orders in the hundreds common with popular flavors frequently sold out well before closing.
Owned by Ron Lloyd and Greg Croshaw, a focus on family and preservative-free products evident across the menu, guests are invited to indulge in Sandwiches, Soups or Salads though everyone in attendance knows well that something surrounded by Crust is the best bet.
Offering 34+ flavors daily, tangy Sour Cream Lemon a best-seller thanks to its smooth center and delicate Cream, those with good fortune will also find Blueberry or Apple offered similarly with the latter flecked by Nuts and the former beneath Meringue.
Not forgetting Pot Pies, three styles highlighted by tender Chicken with Vegetables, additional highlights include Lemon Cheesecake with medium-thick consistency and Banana Cream nearly as good as the one made by Emeril.
Now serving Sin City for over three years it was via online ordering Wicked Donuts were picked up on Sunday, execution less dialed-in than prior though the majority were still quite delicious.
Already discussing Pastry Chef Robert Teddy’s background here, it was from the seasonal menu that 15 styles were tasted, classics both Raised and Cake buttery with premium handmade toppings including real Vanilla Bean, fresh Fruit and rich Chocolate Ganache.
Offering roughly two-dozen flavors daily, in addition to freshly-fried minis available in a keto-friendly fashion, any discussion of Wicked Donuts should begin with the base, buttery Brioche or toothsome Cake best allowed to shine beneath tangy Buttermilk or Vanilla Glaze, though upgrading to Chocolate or Maple is highly advised.
Next indulging in old favorites, PB&J continuing to occupy rarefied air as one of Las Vegas’ best Donuts while the Cointreau Crème Brulee outperforms many plated Deserts, it is best to skip Fritters as Teddy’s still lacks the desirable amount of Fruit.
Eschewing Artificial Colors or Preservatives, a fact pertinent to Cream-filled choices that may be left in a conference room or kitchen at room temperature, suffice it to say that most will not last long, nor did “Cookies & Cream” which is as rich as it sounds.
Leaving crispy Bacon of Maple Iced Brioche, a classic rarely done better in Sin City, “Guava Cheesecake” makes lips pucker while “Blue Suede Banana” riffs on the King’s favorite minus Pork but plus Dark Chocolate.
The third in a string of Palette concepts, a House in San Francisco followed by a Garden in San Mateo, Palette Tea Lounge seeks to bring Las Vegas the sort of Dim Sum that has yet to be seen off The Strip.
Situated in a large Chinatown space at 4601 Spring Mountain Road, hours from 11am until 10pm Wednesday through Monday finding Lunch far more popular than Dinner, it was as a party of four that guests sat down in a largely empty room at 6:00pm Wednesday.
Founded by the team of short-lived Koi Palace at Lucky Dragon, both service and cleanliness outpacing the majority of Chinatown, it was after hearing several items were sold-out that a palette of Sauces were poured while twenty-one items were prepared.
Well-priced in comparison to both portion and quality, Iberico Cha Siu from Spain and Peking Duck with shattering Skin plus razor-thin Pancakes both showcasing Palette’s Ingredients, fans of Seafood will find Ha Gow a bit too thickly wrapped while Sichuan Seafood Dumplings and Hot & Sour Softshell are spicy yet refined.
Reminiscing of the Ng’s first Koi Palace in 1996, a landmark still standing in the Bay Area today, additional Shellfish selections include cheesy Shrimp Toast and Honey Walnut Prawns upgraded by puffed Tapioca while latticed Chicken Potstickers and Siu Mai both perform well in comparison to XLB done far better at Shanghai Taste.
Sourcing domestic Wagyu for pricey Chow Fun, the cost-to-benefit ratio questionable as prepared, Black Truffle Duck Rice if fragrant and rich while “Coffee Ribs” cleverly served in a large cup are something of an acquired taste.
Not forgetting Salt & Pepper Squid, Sichuan Green Beans and a block of fiery Ma Po made from “Impossible” Meat Desserts at Palette are decidedly authentic with subtle Almond Soup beneath buttery Puff Pastry and “Salted Egg Lava Bao” deserving attention over Egg Tarts done far better outside Sin City.
John Lemon – Yeast Doughnut, Lemon Filling, Torched Lemon Meringue
Golden Knight – Yeast Doughnut, Chocolate Frosting, White Chocolate Chips, Peanut Butter
Fudging Love You – Yeast Doughnut, Chocolate Frosting, Chocolate Frosting bottom, Chocolate Whip, Chocolate Cheesecake, Chocolate Chips
The Blow Torch – Yeast Doughnut, Vanilla Custard, Caramelized Sugar
Smashin’ Apple – Yeast Doughnut, Apple Pie Filling, Streusel, Whip, Caramel Drizzle
The Big Samoan – Yeast Doughnut, Caramel Frosting, Chocolate Frosting bottom, Toasted Coconut, Chocolate Drizzle, Caramel Drizzle
Located at 9435 West Tropicana Avenue inside Crossroads Plaza Shopping Center and open 24-hours Pinkbox Doughnuts remains Las Vegas’ premier spot for Artisan Doughnuts, just as it has since debuting over a decade ago.
More and more social-media savvy over the years this visit entailed far beyond the usual “OG Classics,” and although PinkBox’s Old Fashioned Cogwheels are still Las Vegas’ best additional traditional choices are mostly as expected making “Fancy Pancy” or “Show Off” choices a necessity.
Fully committed to clever nomenclature, “Goin’ Bananas” packed with Pudding beneath lots of Frosting, “Smashin’ Apple” succeeds thanks to housemade Pie Filling while traditional Bars show Roberto Armanino knew early-on to nail the basics.
Replenishing supply as necessary, high volume assuring everything is fresh, “Golden Knight” and “Big Somoan” each achieve high marks while January’s “Fudging Love You” upgrades the traditional Bismark by way of Cheesecake Filling.
Not forgetting a Blow Torch with crackling Sugar “Banana Puddin’” and “John Lemon” add even more diversity in terms of Fillings and creativity.
Unquestionably Las Vegas’ top choice for French Pastry over the past 8 years Rosallie Le French Café continues to show well on-site or to-go, a Monday morning delivery finding Pastries carefully arranged with several still warm and both the Croissants as well as the Danishes still the best in town.
BREAKFAST BURGER – 6oz beef burger, new school american cheese, bacon, french toast bun, hash brown, maple syrup, sunny egg
CHINA RANCH DATE CAKE – caramelized kabocha pumpkin, miso toffee sauce, ginger ice cream
PINEAPPLE UPSIDE DOWN SUNDAE – greek yogurt soft serve, pineapple upside down cake flavors
BROWN BUTTER PANCAKES – bourbon maple butter
APPLE PIE FRENCH TOAST – spice poached apples, toasted pecans, whipped chai creme fraiche
Referencing a recently heard quote “the end result is never better than the quality of the Product you start with” Roy Ellamar’s new restaurant titled Fine Company is everything one might expect and more than one could possibly hope for in Downtown Summerlin.
Mostly quiet since departing his namesake Harvest at Bellagio in 2021, as seasonal and smart a Restaurant as Las Vegas Boulevard has ever hosted, Fine Company finds Roy and team cooking familiar Food flawlessly while the service is top notch.
A full rebuild of MTO, the space now warm and open with wood punctuated by spots of color plus cookbooks, it is once seated that guests will find the 10:00am-3:00pm Brunch menu filled with everything from Spanish-inspired Dates to the twice-baked Banana Bread that Ellamar’s mother has been baking since his childhood in Hawaii.
Continuing a trend of Strip-Chefs flourishing in the community, Roy’s ability to prepare great Ingredients in a way that lets them shine amongst the best in Sin City, one need look no further than the aptly named “Salmon Avocado Toast” to understand as Norwegian Fish melds perfectly with Heirloom Tomatoes, Herbs and creamy Avocado.
Managed by Jamie Greco and backed by LEV, each server wearing a smile with comprehensive knowledge of the menu, the FILETO FISH Sandwich goes well beyond its tongue-in-cheek reference thanks to crispy Halibut and vibrant Remoulade while SALT & PEPPER SHRIMP burst to the tooth yielding sweet flesh.
Expanding the Sandwich menu at lunch, more composed plates now offered at dinner, Roy’s Breakfast Burger excels thanks to good Beef and a crispy Hash Brown while Fried Chicken brings sweet heat in comparison to slowly roasted Pork complimented by Pesto and housemade Giardiniera.
Undoubtedly a Brunch spot, Pancakes fluffy with hints of Malt complimented by top-shelf Syrup, Fine Company’s French Toast arrives double-thick with golden exterior overlying a custard-soaked center crowned by Chai Cream and Spiced Apples.
Chic but family-friendly, a neighborhood Restaurant by all standards including prices that are more than fair, Desserts reminisce of Harvest’s highlights whether one selects the China Ranch Date Cake, fragrant Panna Cotta or Ice Cream Sundae inspired by Pineapple Upside Down Cake.
Combo Ole – Nutella, Spanish Hot Chocolate, Bavarian Cream, Dulce de Leche, Cinnamon Sugar
Started at Town Square and since expanded to a strip-mall on the edge of Henderson Ole Churros comes from Spaniards David and Jose, their dedication to creating proper Spanish Churros going so far as to import equipment and Chocolate from Alicante and a storied recipe from Madrid.
Even more basic a setup than Chocolateria Los Artesanos 1902 or Chocolatería San Ginés, Soft Serve Ice Cream perhaps the only inauthentic item on a concise menu, Churros come freshly-fried and unadorned so that each golden piece can be dunked in quality dips including proper Hot Chocolate or luscious Dulce de Leche.
A “do one thing do it well” concept, as Churros routinely are in Spain, expect each bite to be crisp and oilless on the exterior with a soft flex in the middle that is even more exaggerated when eaten warm.
Shirazi Salad – Cucumbers, Tomato, Onion, Citrus Mint Dressing
Falafel
Masto Khiar
Hummus
Kashk Bademjan
Baba Ghanoush
Koobideh Kabob
Chicken Kabob
Shish Kabob
Barg Kabob
Lavash
Fesenjaan – Chicken, Pomegranate & Walnut Sauce
Zereshk Polow – Barberry, Onion
Baklava
Napoleon
As the eldest occupant of Global West Plaza and the oldest Persian Restaurant In Las Vegas Zaytoon is more easily overlooked than many local eateries, but using the same recipes for decades the space on Durango is a breath of fresh air in a time when authenticity is often lacking.
Family owned and the combination of eatery plus market, the later featuring imported goods as well as groceries, plates come from a kitchen steeped in tradition such that everything from Lavash to several styles of Baklava are made on-site daily.
Muslim owned and Halal-certified, a name that translates as Olive seemingly appropriate for peaceful confines, guests can expect Kabobs served at a fair price though the real highlights come from Stews such as bold Ghormeh Sabizi and Fesenjaan that is complex but not overly sweet like many.
Yonutz Donuts and Ice Cream – Spring Valley Las Vegas
Classic Strawberry Sprinkles Donut
Strawberry Cheesecake Donut
Apple Pie Donut
Cookies N Cream Donut
Giant Pebbles Donut
Nutella Donut
Cinnamon Toast Crunch Donut
Salted Caramel Biscoff Donut
Boston Cream Donut
M&M Donut
Dulce de Leche Donut
Samoa Donut
A repeat champion on Dessert Wars it seems only natural that Yonutz is now expanding via franchises, a location on South Durango joining the rapidly expanding corridor now home to UnCommons, Durango Casino and eventually The Bend.
Big on branding, so much so that they are “home to” influencers per the website, Yonutz’s claim to fame is a “SMASHED” Donut seen at Afters since 2014, though here the Donuts baked twice-daily are uniquely topped or filled with more choices than the competition.
Roughly $3 per Donut without Ice Cream, seemingly a bargain compared to the likes of Wicked, St. Honore or Gabi, where Yonutz falls short is actually the products themselves as Donuts are on par with Dunkin thanks to a flavorless base that is dense yet slightly dry.
Opened November 11th, the owner still on-site offering free bites to guests in early January, roughly half the “Giant” Donuts come simply glazed while others arrive with minimal filling, “Apple Pie” and Nutella barely perceptible while Dulce De Leche, Samoa and Salted Caramel Biscoff aren’t really “giant” but overloaded enough to make up for the unremarkable Dough and good enough to warrant a return for some Ice Cream.
Tucked away amidst one of the larger complexes along the Western portion of Spring Mountain L’Epidor Bakery has been doing good business for well over a decade, the recent opening of Ppang Co prompting a return visit that found shelves better stocked and prices on par with others nearby.
Smaller than other Asian pastry shops in town, though offering no less impressive a selection, flavors predictably trend less sweet than American or French Pastry whether one selects a delicate Cream Cheese Danish or Concha-like Soboru plus or minus Cream.
All pre-packaged to-go, the Ingredient list far from artisanal, Egg Custard tastes a little off with a sticky texture while the Coffee-tinged Roti and Honey Cake are unique and restrained but still quite enjoyable.
Not sold on Raspberry Jam Thumbprints that are far too dry, though Tuiles labeled as Cookies shine whether Coconut or Almond, L’Epidor’s best bites come from products made with Chestnuts and whether one chooses the smaller Roll or $9.75 shareable Cake the complex textures and flavors are worth every cent and calorie.
The Pastries are still good, as one might expect from Chef Beth Ryan-Small, but between paid influencer posts and Kyle Cunningham’s pandering for investors The Coffee Class is nearly impossible to “like” in comparison to other locally owned bakeries around Las Vegas.
Delivered to the office on Tuesday, Beth’s Scones still the best in town, Croissants clearly come from outsourced Dough though the fillings offer improvement while Poptarts have done up in price but down in terms of creativity.
Still a sucker for Wild Maine Blueberries, the fact that the Crust is Vegan undoubtedly impressive, it is unfortunate the previously enjoyable Churro Cookie has been replaced by a dry and flavorless Cinnamon Sugar round.
Such an egregious knock-off that they got sued by Crumbl Crave Cookies comes from owner Trent English, phrases such as “Because adulting is hard” and “Game changer” strewn all over a fancy website of options that change weekly now expanding across the nation though franchising.
Sold on a back-story of the founders’ eating disorder, though one needs to dig deep below glossy boxes, stark-white interior and an intentionally familiar logo to discover anything but photogenic Cookies and Soda with added sweeteners, it was side-by-side in the same week that Crave’s “Waffle” fell short of crumbl’s while “Raspberry Cheesecake” oddly offered the same “basic flavor you’ve had a hundred times—just masquerading under a new layer of frosting” that Trent supposedly rallies against.
Reportedly “crafted with top-tier ingredients that would make even the snobbiest food critics nod in approval,” fake syrup on the Waffle, Hershey’s Chocolate S’Mores and Reese’s Peanut Butter proving…something…it is safe to say Crave’s Chocolate Chip is slightly better than crumbl’s Milk Chocolate thanks to crisp edges and a soft center while “Twix” pulls off a pleasant surprise with its liquid Caramel center.
Born in Logan Utah Crumbl took the city by storm, their Instagramable rounds offered in thirty stores across six states by 2019 and now in all fifty states with six in Las Vegas including the Durango location opened in May 2020.
Created by Sawyer Hemsley and Jason McGowan, rapid expansion through franchising yielding mixed results from store to store as evidence by Social Media, it was after nine variable experiences that the westside storefront proved competent, the staff exceedingly pleasant whilst describing each choice.
Undoubtedly popular in part due to photogenicity, though a sterile interior oversells the fact that everything is made from scratch, the first thing those entering will notice is Crumbl’s limited collection of just six weekly flavors, though on this week the overly-sweet Chocolate Chip was replaced by Semi-Sweet Chunks plus Sea Salt.
Still a young company, so much success despite only starting in September 2017 certainly enviable, best bites came from specials that included “Banana Bread,” all the classic flavors well-represented including warm Baking Spice notes.
Offered onsite or via delivery from 8am until at least 10pm Monday through Saturday it was next that Strawberry Cupcake riffed-well on the idea while Waffle did the same except for the regrettable artificial “Maple” Syrup.
Again finding “Cake” concepts better than the Cookies by which crumbl made their name Peanut Butter Cookies & Cream was rich, yet far too dry, while the all-new Snickerdoodle Sandwich set a high bar by doubling down on two great ideas at once.
Boosted by dozens of 5-star reviews from faceless Yelpers with a single “review” since May of 2022 Gäbi Boutique Donut & Pastry is the second outpost from the team on Spring Mountain, a focus on “artisanal donuts 100% handcrafted with a touch of elegance” suggesting excellence that is unfortunately not supported by taste.
Now also in Inspirada, Donuts “Crafted in the Most Delectable & Gourmet Way” forming more than 90% of the menu, guests are invited to decide between Mochi and Milk Cream Donuts, plus a signature “Gabi’s Donut” that tastes of oil and char amidst its layers.
Amongst the most expensive Donuts in town, St. Honore and Donutique excluded, better bites come from filled offerings such as Cherry-Chocolate Black Forest or a Samoa filled with Bavarian Cream.
Less impressed with Gabi’s Dough than that at Purple Potato, while the Mochi rings are far more chewy than those of Mama Chai’s, do consider Cookies if they happen to be available or break out $5.50 for the airy Strawberry Milk Cream Donut that outpaces all the rest in terms of texture and restrained sweetness.
Described as a “Faith-based” business Abel’s Bagels opened late-2022 at 7150 S Durango Blvd Suite #130, owner Nick Pace of an organic juice bar in Roslyn New York hoping to bring “authentic” New York Bagels to Sin City along with other favorites from “Nook’s Organic.”
Inspired by the Bible’s Abel and Mr. Pace’s commitment to quality it is from 7am Monday through Saturday and 8am Sunday that Abel’s offers not only hand-rolled, boiled and baked rounds but also Sandwiches, Smoothies and Acai Bowls.
Sourcing good Ingredients and Coffee, high-gluten Flour the backbone of any proper Bagel, Abel’s collection includes all the favorites save for Egg while Cream Cheese is offered on its own or with up to three mix-ins ranging from Fruits or Vegetables to Macha and Peanut Butter.
Friendly in terms of service, though prone to selling out of top choices early on weekends, Bagels run $1.75 a piece with discounts by the dozen for specimens with a good skin and light crackle that quickly gives way to a chewy center that performs at nearly New York standards whether flecked in Seeds or dotted with Raisins.
Debuted in 2019 and reinvented after the pandemic Yang’s Kitchen continues to garner attention for its local, organic and sustainable cooking in an area where most go to find well-priced Dim Sum and other forms of traditional Asian fare.
At one time a counter-style Taiwanese Brunch joint in Alhambra, since rethought to include dinner, it was as a party of six that the space was found drafty and frigid on January 1st with the standard menu offered by servers in parkas and top-coats.
Upscale and priced to match, a “zero footprint” ethos in the sort of spot where auto-grat gets snuck-in without a word, early hours feature mostly simple plates including “Yang’s Set Meal” and customizable offerings including free-range Eggs, P&B Sausage and Bub & Grandma’s Bread.
Quick service with Coffee charged per cup, $4.50 per Wing and $4.00 per Oyster the going rate, fans of Tuna Salad will find Yang’s fairly basic while Salmon Smoked Hash fares better thanks to thick Hash Browns, chopped Fish Belly, Roe and Creme Fraiche.
Listing three plates under “Sharables,” the best values and flavors of the day, Cold Sesame Noodles are well-suited to diverse palates thanks to pickled flavors and varying textures while a sizable Cornmeal Mochi Pancake finds just enough sweetness through seasonal Berries and Condensed Milk.
In 1999 Radiohead released a documentary called “Meeting People is Easy” and on the front of that box, above the small title, read “YOU ARE A TARGET MARKET.” To say the band has always been ahead of its time is an understatement, and recently those capitalized letters feel truer than ever. List after list. Rating after rating. ‘spert after expert. Except if you look closely enough most of it is a paid endorsement.
“Sponsored Post,” “Collaboration,” “Content Creator.” These “jobs” are now held as facts while people proclaim altruism of a guy that pretends to be Guy Fieri as he chows down on the newest Pop Tart in his car and monetizes clicks. Want to write an article about Las Vegas? Reach out to the Board of Tourism who’ll be happy to pay your tab at some redundant new concept serving “modern American” food at a premium to tourists stuck on The Strip.
But hey, people like to be sold to, right? Superbowl commercials cost more and more each year and, thanks to streaming, are available both before and after. Cities line up to host awards like World’s 50 Best even when there isn’t a single local eatery able or interested in cooking that sort of Food. And the ‘sperts? They are ready to proclaim their knowledge of every.single.thing. from U2 to F1 to noma’s closing without ever eating there.
In 2023 I tuned out. A lot. And it was a relief. Unfriend, unfollow or block were heavily utilized, and while grown men paid $2000+ for Adele or Taylor I saw unadvertised club shows for $10-20. While people clamored for Peter Luger and Martha Stewart’s money-grab I went to EDO a lot and Purple Potato more. Then, suddenly due to TikTok, my day-to-day found itself compromised by demands for off label weight loss medications while patients in need went without as a result of shortages. Who needs education or effort when you have a smartphone and a pretty blonde telling you what to do or buy?
So here it is the end of another busy year and I look back fondly, though several concerts and more than half a dozen trips are in various stages of planning atop what will surely be another record year in clinic. I remain fortunate but also cautious, particularly with a looming U.S. election, and that is okay. Ideally I’ll be able to block that out just like I have the “influencers,” self-proclaimed experts, iheartradio and paid “opinions.”
What follows is a list of the most memorable meals and bites over the last 365-days, many of them literally “the best” while others may have shined brighter than they normally would have due to the circumstances. Thanks to all the Chefs, GMs and Servers involved and equally as much to those who I was fortunate enough to break Bread with. As with last year, only one item per Restaurant in each category.
EGG NOG MOUSSE – key lime curd, rum spiced cake, graham cracker
PEAR PIE – buttermilk oatmeal cookie sandwich
ICE CREAM – caramel pumpkin, lemon gingerbread, chocolate pecan raisin, pie crust cookies
HUBS PEANUTS – milk chocolate, sea salt
From Hatchet Hall to now Brian Dunsmoor has always cooked the kind of food you *want* to eat, and at his eponymous eatery in Glassell Park the Chef’s open hearth heritage cooking is better than ever in terms of Food, setting and service.
Debuted Summer 2022, a spacious Art Deco building fitted with two hearths playing host to Southern-inspired fare, Dunsmoor promises that nearly everything served is prepared over live fire and as the coals burn hot the space itself offers a sort of cool low-lit intimacy that makes everything (and everyone) look better.
Lightly perfumed by smoke, the monthly menu concise but certainly not limited, guests are invited to begin with small plates and salads including Tuna as vibrant Crudo or Deli-style Salad perfect on Bub and Grandma’s Bread from next door.
Well-priced considering the Ingredients, Duck Rillettes and a Caesar composed with Greens each outpacing humble origins, fans of Chef Dunsmoor know not to pass on Hatch Chile and Cheddar Cornbread drown in Honey Butter while creamy Rice with Mushrooms is also destination-worthy.
Onward to entrees, though Pork and Green Chile Stew served with delicate housemade Tortillas serves as a segue, it comes as no surprise that Dumplings with Chicken and Ham are hearty while the grilled Swordfish and umami-laden Pork Chop show off Dusmoor’s textbook grilling.
Not lacking for equally rustic Desserts, December 31st ideal for Egg Nog Mousse or Lemon Gingerbread Ice Cream, the Carrot “Souffle” eats more like Pudding beneath contrasting Toffee while Pear Pie served with an Oatmeal Cookie Sandwich is so good that parties of four or more should probably order two.
MARGHERITA – San marzano, #DOPE, basil, mozzarella, pecorino romano
GREEN EGGS & HAM – Ricotta, mortadella, cacciocavalla, egg, basil oil
A TUSCAN WINTER – Fuyu persimmon, squash blossoms, pecorino toscano, black pepper honey
Owned by Caitlin and Daniel Cutler Ronan serves Neapolitan Pizza that eschews tradition in favor of local Produce and Proteins inside an understated space with a patio on Melrose.
Opened in 2018 and surviving the pandemic with take-out, 2023 adding Sunday Brunch to nightly Dinner service, it is after eyes adjust to the darkened interior that diners sit in posh booths perusing a menu of inspired plates, Pies, biodynamic Wines and Cocktails.
In many ways a neighborhood Pizzeria, assuming the neighborhood is attuned to Wood-Oven Pizzas featuring a bubbly Crust with lots of char and chewiness, New Year’s Eve found Ronan offering Caviar in several styles including as an addition to fluffy Focaccia served piping-hot alongside Cultured Butter.
Varying the menu seasonally, Brunch additionally quite different from Dinner, Pizzas arrive coursed out in no less than twenty minutes with Margherita expectedly excellent as a result of imported Tomatoes, Basil an Mozz plus a bit of Pecorino.
Also featuring a black marble bar within earshot of the oven, perfect for solo diners or couples wanting to watch Dough stretched and fired, Brunch’s Green Eggs & Ham riffs on Dr. Seuss with Mortadella and Ricotta plus a runny Organic Egg while “A Tuscan Winter” puts locally grown Japanese Persimmons on display amidst a backdrop of local Honey and Squash Blossoms.
Previously responsible for developing the Dessert program at Momofuku Christina Tosi’s Milk Bar can now be considered something of an adjacent concept, its opening in 2008 followed by two James Beard Awards and outposts from Boston to Los Angeles.
At one time under Momofuku’s direction, an era of Pork-imbued Challah and Pistachio Croissants giving way to Naked Cakes and the sort of “wokeness” that renamed Crack Pie, it is from 9am that guests can visit Milk Bar on Melrose for everything from “Cake Truffles” to Soft Serve including the famous Cereal Milk version and December’s Brownie Batter.
Now a nationwide brand complete with overnight shipping, the assumption that items in cellophane are shipped-in confirmed by a clerk, suffice it to say Tosi’s Corn Cookie remains remarkable for somehow remaining true to the Vegetable while her iconic “Compost” version is essentially a Kitchen Sink round substituting Potato Chips for Coconut.
Made even more famous by Netflix, though prices and quality at LA’s Flagship far outpace the disaster at Cosmopolitan Las Vegas, Tosi’s Cornflake Chocolate Chip Marshmallow Cookie eats like room temperature S’mores while Peppermint Bark Cake and Chocolate Peanut Butter Crunch Pie both succeed in their concept while differing substantially in terms of texture.
