While Bob’s Donuts has long garnered the attention of Bay Area residents Uncle Benny’s Donut and Bagel has no less fervent a following, hours from 4am until 5pm daily finding the Outer Sunset venue baking and frying from early until late to keep up with demand.
Fast and friendly in terms of service, seven items including soft orbs covered in Glaze bagged for just over $8, Yeast Bars are fluffy beneath typical Glazes while Crullers eat eggy yet slightly sweeter than many.
“Sold Out” of Fritters at 7:30am on Christmas, the crowd among festive decorations admittedly more than expected, additional selections were of the Cake variety and found Ube virtually indistinguishable from Vanilla save for its color while both the Butternilk Bar and Old Fashioned cog-wheel were similar to those found at any Cambodian shop in So.Cal.
Owned by Kristjan D’Angelo, Franco Campilongo and Maico Campilongo iTalico is the team’s second Restaurant in Palo Alto, a focus on the flavors of Calabria and fair prices earning Bib Gourmand status for 2022.
Opened in 2016 just a few yards from Terún Pizzeria, itself equally awarded, it is once inside iTalico that guests are welcomed warmly with a choice of seating options amidst a lively dining room.
Benefited by outstanding service and plenty of imported goods, the lack of hard Liquor allowing staff to focus on unique Italian Wines, dinner begins with good Bread and Olive Oil followed quickly by delicate Frittura Mista and loosely-packed Meatballs bathed in simple Sauce.
Co-owned by Michael Oliverio and Giuseppe Errico, the Southern Italian roots of all five men showing in fried Pizza topped with Stracciatella and 24-Month Prosciutto, Pasta comes dressed in many forms though few are as rich and hearty as Paccheri treated like Pot Roast.
Onward to Pizza, natural fermentation and a wood-burning oven yielding an easily digestable Dough despite the lack of a developed cornicione, ‘Nduja finds its heat tempered by grilled Squash while Rovagnati Mortadella finds a predictable mate in Pistachios cracked and creamed.
Staying traditional with Dolci, ten choices plus Cheese, Tiramisu proves fairly basic with not a lot of heft while Doughnuts see mellow Citrus and the flavor of Nutella inside two-each of golf ball sized orbs that are both soft and greaseless.
Debuted at Farmers Markets in 2012 Manresa Bread has since expanded to five storefronts, a Christmas Eve visit to the Campbell location tallying $119 including tax, tip and mandatory 3% “Service Fee” suggesting David Kinch won’t go broke despite shuttering his Michelin 3* flagship.
Citing “Quality of Ingredients, Quality of Technique, and Quality of Learning” as core values, and doing a good job of convincing national media that Avery Ruzicka’s Monkey Bread should sell out moments after opening, guests at Manresa Bread can expect dense $8 Biscuits and $7.50 Lattes plus Pain au Chocolat so underfilled that the taste is nearly imperceptible.
“Utilizing what is around us” in the case of local Flour milled in-house daily, though one does wonder if Los Gatos secretly grows Pineapples used in the “Upside Down Kouign Amann,” better choices include the classic version wet with Butter at the base but crunchy from middle on up.
Seasonal as relates to Cranberries, assertive in the case of a Gluten Free Polenta Muffin and balanced by Goat Cheese in the middle of Viennoiserie, Proteins come in the form of Housemade Sausage or crisp Bacon on a $15 BLT brightened by Vinaigrette on good Bread.
Not forgetting an Almond Croissant, lots of rise and natural Filling far better than the Frangipane mess served elsewhere, it seems safe to say that using Whole Wheat doesn’t make Ruzicka’s Chocolate Chip Cookie anymore “healthy” though the 50/50 ratio of Walnuts to Dark Chocolate does make it less sweet and more compelling than most.
Chocolate Cake Donut with Chocolate Frosting and Chocolate Sprinkles
Old Fashioned Donut with Glaze
Cake Donut with Strawberry Icing
Buttermilk Bar with Maple Icing
Buttermilk Bar
Apple Fritter
With KoRn’s success in the late 1990s Bakersfield’s only real claim to fame one shouldn’t expect much from the local culinary scene, yet as luck might have it Rosedale Donuts compares favorably to other like-shops in Los Angeles or San Diego despite a lower price-point.
Presumably Cambodian owned, daily hours from 5am until 3pm finding all varieties of fried Dough made fresh on-site, it was before sunrise that shelves were found stuffed while two elderly gentlemen sipped Coffee near the window discussing their Christmas plans.
Fast and friendly in terms of service, eight items including an oversized oilless Fritter boxed up for just over $12, Yeast Rings and Twists were fluffy beneath typical Glazes while Chocolate Cake ate more moist than many even before the addition of Frosting or Sprinkles.
Not to be mistaken as an artisan shop, most everything assuredly made from a mix, proper frying temperatures see Cake excel whether standard or cog-wheel while Buttermilk Bars are absolutely flawless thanks to the application of Glaze while still warm thus allowing some penetration below the surface.
Open early and still operating with the sort of social distancing that presumes no one in Bakersfield is vaccinated Sugar Twist Bakery is a family-owned spot with two locations, California pricing yielding little of “value” though customer service is pleasant.
Visited just after 6:30am on Christmas Eve, thick Sugar Cookies with thicker Frosting $4 or more depending on size, Sugar Twist’s Cinnamon Roll comes highly recommended despite its frankly average performance while Cupcakes see “Bugs Bunny” Carrot Cake well-spiced and moist with a good amount of Cream Cheese Frosting on top.
Equally impressive with Peanut Butter Cup, four rich bites for $2.99, Donuts are hit and miss with still-warm Blueberry eating akin to a fried Muffin loaded with Fruit while two featuring Chocolate need Coffee or Milk alongside to account for the Cocoa Powder-induced dryness.
Red Velvet White Chip – Dark Red Velvet Cookie, White Chocolate Chips
Frozen Hot Chocolate – Rich Chocolate Cookie, Hot Cocoa Mousse, Marshmallows
Milk Chocolate Chip – Milk Chocolate Chip
Born in Logan, Utah Crumbl took the city by storm, their Instagramable rounds offered in thirty stores across six states by 2019 and now easily 100+ 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 three improving 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, four specials alongside Sugar slathered in seasonal Icing plus Chocolate Chip that uses all Milk Chocolate and trends far too sweet.
Still a young company, so much success despite only starting in September 2017 certainly enviable, best bites came from specials that included Snickerdoodle, a classic rarely done better with crispy outsides and a moist crumb.
Offered onsite or via delivery from 8am until at least 10pm Monday through Saturday it was next that “Red Velvet White Chip” rethought the popular Cake without its signature Cream Cheese Frosting, instead saving that for “Birthday Cake” while Frozen Hot Chocolate was a bit dry in the base but remedied by creamy Mousse.
THREE STARS: With Cookies currently seeing a surge in popularity Utah-brand Crumbl lures guests in by rotating flavors weekly, this collection successful with a few flavors but still more “cake” than cookie.
RECOMMENDED: Snickerdoodle, Red Velvet White Chip.
AVOID: Chocolate Chip.
TIP: Delivery range and offerings found at www.crumblcookies.com/order
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Already visited four times since reopening after the pandemic and under new ownership there is little doubt that The Palms is seeking to regain its title as Las Vegas’ best Off-Strip resort, a goal thus far sucessful in terms of dining thanks to Chef Marty Lopez, Tammy Alana and General Manager Jorge Pagani at Scotch 80 Prime.
Debuted late-Spring of 2018, stalwart N9NE Steakhouse making way for a room decorated in Basquiat and Haring, guests visiting Scotch 80 today will find much of the original aesthetic maintained minus paintings kept by past owners, the Bar still well-stocked with rare Whiskeys and service predictably impeccable.
Located at the resort’s east end with an entirely revamped menu, seasonal changes occurring alongside a Tasting Menu and Wagyu Samplers including A5 varieties straight from Japan, it was deferring Carte Blanche to the kitchen that Dinner began with a Toro. Uni and Caviar followed by Salads, Shellfish and Marty’s Rainbow Tiradito.
Not forgetting delicate Milk Bread or Escargot upgraded by “Tapioca Chicharrones,” nor creamy Fondue, the nightly Foie Gras special featured a good sear atop Corn Bread Bibinka plus Blood Orange and Crème Anglaise.
Getting creative with Bone Marrow by adding Beef Cheek and Popcorn Chef Lopez’s Salmon gets a push from Thai spices while Mary’s Chicken obtains layers of flavor from smoky brine across both Breast and Thigh Ballantine.
Cleansing the palate with Asparagus it is safe to say Steaks and Sides at Scotch 80 Prime are amongst Las Vegas’ top-3, a 40-day Dry Aged Creekstone Farms Tomahawk hulking alongside Aussi Wagyu, Rib Cap and Porterhouse while the “best” side dish is a toss-up between Cream Corn, Truffled “Millionaire’s Maccheroni” or the Famous Hash Browns.
Torn between saving room for Dessert or sampling all six Sauces on additional bites of Steak the decision to do both proved fortuitous, Marty’s Bordelaise made the right way as good as anything one might find in Paris before delving into Pastry Chef Tammy Alana’s delicate new Thai Cheesecake and Butterscotch Crème Brulee.
Getting fancy for the #gram with Fireball S’mores, flaming Liquor poured tableside revealing Warm Chocolate Cake, Tammy’s Pear Tartarine is elegant yet simple while the dish unveiled in a swirl of smoke finds five types of Chocolate varying in taste, texture, intensity and temperature.
FIVE STARS: Shortly after re-opening, almost before anyone noticed, I said “With Chefs Marty and Tammy in charge Scotch 80 Prime may just be the best of its kind.” After four visits there are no more maybes. Under the direction of Chef O’Brien with Jorge Pagani leading the front of house Scotch 80 is a destination Steakhouse by any standard.
RECOMMENDED: Foie Gras, Long Bone Marrow, Beets and Seared Goat Cheese Salad, Black Garlic Butter, Red Wine Bone Marrow Bordelaise, Scotch 80 Brie Fondue, Famous Hash Browns, Millionaire’s Maccheroni, Dry Aged Creekstone Farms Tomahawk, Greater Omaha Ribeye Cap, Pear Tartarine, Butterscotch 80 Crème Brulee.
AVOID: N/A.
TIP: Japanese Wagyu and Olive Fed Beef priced by the ounce.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Consistently Las Vegas’ toughest reservation Delilah debuted at Wynn in July of 2021, the “social dining” experience from L.A.’s h.wood Group making good use of Michelin 2* Alex’s former footprint with million dollar upgrades and aspirations to redefine a modern day Supper Club.
Long awaited and debuted with an opulent Grand Opening of A-List celebrities, guests are immediately met by a small foyer before entering the thirty-seat Little Bubble Bar whose rich fabrics overlook the main Dining Room two floors below.
Accessed via double staircases, with bronze and marble gilding the space envisioned by Wynn’s Todd-Avery Lenahan, tables reside between a main stage and larger bar with posh materials and wood surrounded by plaster ceilings above numerous original paintings.
Fusing interior to outside via paired courtyards, one abutting the Chef’s Table and secret dining room directly accessed via the kitchen, it was in here that ten diners sat Tuesday to enjoy twenty plates from Chef Josh Smith and team.
Over-the-top in a good way, from contrasting patterns and custom porcelain to gracious servers with encyclopedic knowledge of the Chef Smith’s Cuisine, it is once Beverages are ordered that tables receive complimentary Milk Bread, each slice piping hot with a delicate crumb ready to be slathered by some of the best Butter in America.
Sparing no expense in terms of Ingredients or décor, a Caviar Donut enjoyed amidst murals and mirrors, Appetizers from Chef Smith continued with a Pastrami-topped Wedge and “Crab Rangoon” that resembles Dungeness in its presentation except that the “Shell” is actually a Cracker meant to be smashed and used as a delivery mechanism.
High energy in the main room, easy for conversing until live music starts, additional small bites include Salmon Poke with Shrimp Chips and savory French Toast supporting Foie Gras plus seasonal Confiture currently made from Quince.
Onward to Entrees, but not before “Delilah’s Famous Chicken Tenders” again justified their signature status in terms of both taste and texture, Delilah’s Beef Wellington sees Chef Smith once again outpacing Gordon Ramsay alongside creamy Mashed Potatoes while Dover Sole in a Potato Crust rethinks Fish n’ Chips.
Not forgetting Chicken Francese with all the fixins’, nor Steak Fries and Creamed Spinach, Fettuccine sees handmade Pasta graced by Alaskan King Crab and Alba White Truffles while Mashed Potatoes come perfumed by Tuber melanosporum.
Growing livelier by the minute, but never too loud, it was around 8:15pm that the Captain poured flaming Cognac overtop “Beehive” Baked Alaska, but no matter how good this, Delilah’s Rocky Road Sundae or “Kendall’s Slutty Brownie” are it will still take more to outpace Josh’s Grandmother’s world-class Gooey Butter Cake as Las Vegas’ best Dessert.
FIVE STARS: As much an “experience” as dinner, Delilah sets a high bar for “dinner and a show” thanks to not only unparalleled opulence and top-quality service, but a skilled kitchen led by Chef Josh Smith.
A novelty two decades ago when visiting Los Angeles Beard Papa’s actually opened in 1999, the Osaka original since expanding by franchising to 44 American outposts plus 400+ ranging from Canada to Singapore and Laos.
The creation of Yuji Hirota, “Beard Papa” to locals, each store focuses in Cream Puffs utilizing only natural Ingredients, the Choux softer than a traditional Eclair filled to order with either Vanilla or Chocolate.
A blend of Whipped Cream and Custard, delicate yet flavorful, Puffs are offered unadorned or topped with Frosting, Las Vegas’ first permanent location debuted 12/3/22 with prices ranging $3.75 to $4.75 though the difference between Ube and Matcha versus plain Sugar are fairly minimal.
Predictably using “influencers” to sell the idea, a location on South Rainbow that has failed other chains undoubtedly a risk, Peppermint Bark and Oreo Cookie Crumble each added crunch more compromising than enjoyable while pure Chocolate proves the only “customization” on par with the Original.
THREE STARS: So far as innocuous chains go Beard Papa’s is better than some, but for those who understand good Choux the quality is only fair while Frostings are mostly an upcharged distraction.
RECOMMENDED: Original, Chocolate.
AVOID: Green Tea, Peppermint Bark.
TIP: Open 11am Tuesday through Sunday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Opened in 2018, with Anima by EDO debuted January 7 2022, EDO Gastro Tapas & Wine remains Las Vegas’ most exciting Restaurant thanks to its unrivaled ability to source heritage while at the same time pushing boundaries rarely approached by dining off-Strip.
Inspired by Catalonian traditions, Chef Oscar Amador Edo’s upbringing in Barcelona gifting him with a respect for diverse Ingredients and an ability to craft poignant bites that highlight rather than hide them, it was as a party of eight that guests were accommodated near the back, GM Roberto Liendo charged with creating a Menu Degustacion including both regularly offered items and nightly inspirations.
An acronym for “Extra Day Off,” though EDO itself is open from 5pm until 9pm daily, it was with most of the Restaurant’s other 32 seats full by 6:00 on Monday that things were underway quickly with others enjoying Wine alongside vibrant Gazpacho as well as Oysters in assertive Ponzu.
Seafood-centric early, Kaluga Caviar Eggs and Baby Scallops with curls of Butter equally indulgent, Hamachi next found itself as Tartare served in crystal before a treasure chest offering Wagyu Tarts kissed by Mint.
Using housemade Catalan Olive Oil Bread next for two types of Pintxos, the better between imported Ibérico and Boquerones a toss-up, Bluefin Tuna Tartare topped with Caviar was indeed special prior to off-menu “Tarte Flambee” marrying Ham and Onions to Manchego Cheese with Jalapeño Oil.
Weaving traditional to modern in a manner not dissimilar from Jose Andres or even the Adria brothers, grilled Artichokes with shaved Duck Liver and stuffed Squid with Lovage Pesto each making the most of seasonal produce, Octopus arrived charred atop creamy Potatoes while Langoustines shined with little more than a hint of Salt from the Bowfin Roe.
Scallops once more with U10s from Hokkaido amidst Romanesco and Truffle-Coconut Beurre Blanc, a whole greater than the sum of its parts, Ricotta Ravioli is as comforting as it is luxurious while Lamb picks up a ton of flavor from its Coffee Rub and accompanying Saffron-Aji Amarillo Yogurt.
FIVE STARS: In a city where dining “critic” or “expert” gets liberally applied to folks who’ve never eaten in a Michelin 3* Restaurant or traveled overseas it is hard to take any claim of “best” serious. Every steakhouse has an “amazing” tartare. Every off-strip spot opened by a former strip Chef is “incredible.” Fact of the matter is that not one of them has the skill, daringness or unintentional excellence of EDO. This isn’t food for the #gram. It is not a redundant Caviar cart or GM willing to monkey dance for influencers. The bathroom is *awful* for selfies. This is just pure, heartfelt cuisine from a Chef who understands flavor. It is Las Vegas most exciting restaurant every day and probably the best most nights of the week for anyone who truly values great Food.
RECOMMENDED: Tasting Menu, just let them cook.
AVOID: N/A.
TIP: 5:00p-9:00p daily. See Social Media for specials. Reservations available via Opentable.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Strawberry Kouign Amann, Ube Kouign Amann, Caramel Apple Kouign Amann
Chocolate Monkey Bread
Biscuits and Gravy – Cheddar Rosemary Biscuit, CK Pork Sausage Gravy, Scrambled Eggs
Chicken Mole Benedict – Sweet Corn Sopes, Pulled Chicken, Poached Eggs, Black Bean Puree, Pico de Gallo, CK Mole Sauce, Cotija Cheese, Cilantro
Double Cut Bacon
Sweet Potato Fries, Fries, Ketchup, Bacon Aioli
Blueberry Lemon Pancakes – Buttermilk Short Stack, Blueberry Lemon Compote
From the day CRAFTkitchen opened it raised the bar for breakfast Valley-wide, and on Saturday Jaret and Tami’s little place in Henderson again dazzled with quality and creativity plus service that attests to well-trained employees working with a sense of pride.
Seven years old just prior to Halloween, the Blinn’s investment of money, time and talent paying off thanks to their commitment to quality and community, it was arriving at eleven that three guests were seated on the Restaurant’s left half, several familiar servers all moving quickly but purposefully with masks on their faces.
Still as bright and tidy as day one, living walls and art from the Blinn’s daughter flanking a Coffee Bar and Pastry cases full of delights, it was shortly after seating that beverages were served, brewed to order Coffee bold and balanced while Lattes found added depth in Milk with a tiny Biscotti at their side.
Surrounded by folks of all ages, a “35-40 minute wait” avoided by calling ahead, it was with eight of the aforementioned Baked Goods that dining got started, the Lemon Blueberry Croissant flaky despite a lack of Animal Products while Jaret’s Cinnamon Rolls and Cookies outpace most of Sin City’s.
Continuing with Kouign Amann, pockets of melted Butter visible amidst flaky layers, one would be hard-pressed to decide which was tops among Ube Coconut, Strawberry or Apple, the best bet a side-by-side tasting plus a loaf of world-class Monkey Bread.
Equally indecisive regarding Pancakes, both Blueberry Lemon and Kid’s Birthday style offered, Gluten-free diners would be smart to check out Blinn’s Benny featuring Chicken Mole atop Sweet Corn Sopes.
Adding Fries from the “regular” menu, though calling CRAFTkitchen’s Sweet Potatoes with Maple Bacon Aioli anything but exceptional is a mistake, don’t forget Biscuits and Gravy anytime they’re offered as CRAFTkitchen elevates the Southern classic by way of Cheddar, Rosemary and housemade Sausage.
FIVE STARS: Undeniably a fan, the entire Valley remains fortunate to have CRAFTkitchen where Tami, Jaret and their staff continue to deliver on a motto of “Food with personality delivered by people with passion” each and every day, but even better with the #everchangingbrunch on weekends.
XO Shrimp Noodles – Choy Sum, Egg Noodles, Spicy XO Sauce
Crab Wonton – Cream Cheese, Scallions, Sweet Chili
Shanghai Scallion Pancake – Ginger Soy Sauce
Potstickers – Pork & Shrimp
Baked Char Siu Pork Buns – Honey & Garlic Glaze
Spicy Beef Tan Tan Udon – Ground Beef, Scallions, Bean Sprouts, Cilantro, Spicy Miso-Sesame
Korean Fried Chicken Bao – Spicy Soy Mayo, Pickled Daikon
Bulgogi Fried Rice – Shaved Marinated Ribeye, Kim Chee, Mushrooms, Sunny Side Up Egg, Togarashi, Scallions
Pork Xiao Long Bao Soup Dumplings
Donut – Fried Croissant Beignets, Sugar
Built out of dead space at The Strat CHĪ Asian Kitchen opened without fanfare in late October, only a few signs around the property alerting guests to a secret that is actually one of 2022’s best new Restaurants in Las Vegas.
Concepted by Chef Bradley Manchester, time spent staging in San Francisco’s Chinatown not promoted but used to refine skills and understand traditions, CHĪ offers a wide variety of nostalgic dishes plus several innovative ideas all made from scratch in a brand new kitchen.
Decorated to reminisce of Asian alleyways, though Private Dining Rooms and Bar Seating are also available, CHĪ’s menu ranges from Buns to Noodles made on site, the former fluffy but generously loaded with fatty Pork or Korean Fried Chicken and Spicy Soy Mayo.
Coating Edamame with Salt, Ginger and Garlic, or chewy Egg Noodles with Shrimp plus XO Sauce, Dumplings shine whether resting in vibrant Chili Sauce or pan-seared in the form of Pot Stickers.
Just $8 for Char Siu in golden Pastry, a bargain among bargains since many of the dishes from Chef Manchester and team are priced similar to mom n’ pop spots along Spring Mountain, Spicy Beef Tan Tan Udon arrived in an enormous bowl with great depth of flavor created Scallions and Miso.
Doing justice to Crab Rangoon, plus Fried Rice that sees Marinated Ribeye, Kimchi and Mushrooms married by Egg Yolk, XLB are something of letdown thanks to thick Noodles and plating that saw half rip when attempting to liberate them from the steam basket.
Not listing Desserts on the website or bill of fare, a separate menu offered by request, Chinese Donuts a la Cronut come in a takeout box with Granulated Sugar and hints of Citrus coating the fluffy and oilless base.
FOUR AND A HALF STARS: An unexpected stunner built from the ground up CHĪ Asian Kitchen walks a fine line between traditional and modern, its success thus far a result of fair pricing plus the sort of effort rarely exerted by a casual ethnic eatery on The Strip.
RECOMMENDED: Potstickers, Baked Char Siu Pork Buns, Spicy Beef Tan Tan Udon, Korean Fried Chicken Bao, Bulgogi Fried Rice.
AVOID: XLB need work.
TIP: Open noon-10p Tuesday through Thursday, till 11p on Friday and Saturday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Salted Dark Chocolate Caramel, Coconut Bonbon, Peppermint Patty, English Toffee, Soft Caramel, Sea Salt Caramel
Simply described as “two sisters, with their mom’s help, learning the lost art of Candy making and how to run a business to raise money for school trips and fun activities” it is safe to say most of Las Vegas has never heard of The Confection Kitchen, but thanks to a generous gift this writer can confirm the products suggest some degree of mastery developed along the way.
Well-priced from their square site, most items $12 per 8oz, consistency suggests quality Cocoa whether Milk or Dark coating insides of cooling Peppermint, chewy Coconut or gooey Caramel.
Not one to skip English Toffee, its brisk break and pronounced butteriness here wrapped around Chocolate and Pecans, contact owners directly for special orders available for pick-up or delivery.
Located inside Suite 242 of 6380 South Valley View Boulevard it seems likely that no one will accidentally stumble upon Chocolate Chip Cookie Company, but for those with the prudence to seek Dessert while out and about the small store in front of a commissary kitchen may just be serving Las Vegas’ best collection of locally made rounds.
Focused on “Bringing the Cookie Back,” and previously available only by delivery, it was late 2018 that Jovan Mesa-Glennon and husband John opened a small store at the back of an industrial complex, hours from 10:00am till six o’clock or later daily giving guests a chance to see the facility and take home one or more of several styles.
Baking everything from scratch, Jovan’s secret recipes yielding the sort of Cookie that blossoms a bit around the edge before becoming crisp, it was based on prior experience that two-dozen were ordered for work, the business’ namesake buttery with just enough Vanilla and Cinnamon to perfume the palate while chunks of Bittersweet Chocolate are partially melted throughout the center.
Next tasting M&Ms followed by Chocolate Chip Walnut, the addition of Nuts to Mrs. Mesa-Glennon‘s Batter proves predictably delicious while “Just the Dough” is textbook chewy with oodles of nostalgia.
Prioritizing customer safety by individually bagging each Cookie at no extra cost Banana Walnut wins guests over by way of natural sweetness and toasty spots in juxtaposition to sugary Toffee Chocolate Chip that is also slightly salty and heterogeneous from bite-to-bite.
Not forgetting White Chocolate and Craisins, mellow but masterful, “Sprinkles” sees Dough topped in a rainbow of Sugar while Pumpkin Café Marshmallow is less pretty but crave-worthy thanks to its complex flavor.
Titling their version of the Snickerdoodle a “Cinnamon and Sugar Cookie,” the granulated top plus plenty of Butter making each mouthful sugary and moist, fans should be sure to follow @thechocolatechipcookieco on Social Media where daily specials such as Half&Half are frequently announced.
FIVE STARS: Although unlikely to get a lot of foot traffic at the back of an off-strip industrial complex the wife and husband team behind Chocolate Chip Cookie Company are quickly making a name for themselves thanks to a “do one thing and do it well” spot featuring locally-made rounds in a variety of flavors.
Some say the best Restaurants are those that a guest wants to revisit even before leaving, and over the course of thirty-one meals served across seven years Bardot Brasserie has redefined “the best,” not only in terms of Food but setting and service that all continue to shine under the direction of Chef Joe Cadina.
Less crowded for dinner than brunch it was at 6pm on Wednesday that Aria’s second floor was found lively, a familiar front-of-house greeting five diners who were seated comfortably at a table in the center of all the action.
Still going strong, no small feat in a city with such diversity of options, it was with confirmation of no allergies or intolerances that Carte Blanche was deferred to a team that has earned unwavering trust, the city’s best Baguette arriving first with a delicate crumb beneath crackling exterior.
Served at a careful pace, Chef Cadina’s mid-2022 shift from International Smoke to take over for Nick Dugan seeing ideas from each presented, course one featured a familiar trio of shared Appetizers including Deviled Eggs with Caviar plus ground-to-order Tartare that has wowed diners since day and a Shellfish Platter.
Continuing with four additional Appetizers, Pâté Grand-Mére, Head Cheese and Smoked Salmon Rillettes each highlighting classic techniques, suffice it to say Foie Gras paired to Apples and Calvados works beautifully while the pairing of semi-sweet Riesling was equally nice.
Not forgetting Escargot teaming with Garlic, and bringing out demi-portions of the city’s best French Onion Soup for first-timers, entrees all arrived intended to share with decadent Prime Rib holding its own against a perfectly cooked Duck and Bardot’s famous Wellington.
Nearly too full for Dessert, but only nearly, Bardot’s Macaron remains a must for Chocolate lovers while new or returning items include Espresso Creme Brulee and Baba au Rhum flamed tableside.
FIVE STARS: Having repeatedly challenged fellow gourmands to name a better Bistro, Brasserie or Café in North America than Bardot none have yet stood up to the task, and while some may believe that a Restaurant doing big numbers cannot possibly compete with a place that seats fifty I’ll simply say I’ve done the legwork and Bardot can. That Chef Smith, Dugan and now Cadina can maintain such quality at that volume speaks…well…volumes.
RECOMMENDED: Pâté Grand-Mére, Steak Tartare, Pan Roasted Foie Gras, Escargot, Beef Wellington for Two, Whole Duck, Chocolate Macaron, Baba au Rhum.
AVOID: N/A.
TIP: Follow @bardot_lv for specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Curry Be Happy – Braised Short Rib, Yellow Thai Coconut Curry, Golden Raisins, Jasmine Rice, Mint Crème Fraiche
Chocolate Chip Cookie
Celebration Cookie
Salted Caramel Cookie
S’mores Cookie
Banana Pudding – Nilla Wafers, Whipped Cream
Self-appointed “The Best Restaurant in the Entire Galactic System” this writer’s previous experiences tell a mixed story of SkinnyFATS, one of good Food and questionable catering that seems to be improving thanks to the involvement of Graffiti Bao’s Marc Marrone.
Debuted during summer 2013 right here in Las Vegas, and since expanding via franchising to Texas as well as Utah, SkinnyFATS promises guests an opportunity to “Live Healthy, Live Happy,” every item on the menu’s left half under 600 kcals while those on the right are more hearty.
Ever evolving as relates to Chef Marrone’s ideas, owner Reed Slobusky’s Salads, Cookies and Sandwiches still comprising much of the menu, it was from the hands of a timely delivery-man that nine items were delivered, “Yummus” a bit thin but paired well to soft Pita while “Curry Be Happy” delighted those who sport a more adventurous palate.
Next taking a bite of the “Meltdown,” a Patty Melt punched up by Provolone and Caramelized Onions, those familiar with Chef Marrone’s work at Locale Italian Kitchen will be unsurprised that Vegetarian Arancini titled “Balls” are exemplary while SkinnyFATS “Cranburky” Burger sports half a pound of lean Turkey on a Wheat Bun with Holiday-inspired accoutrement.
Not forgetting Tempura-fried Sweet Potato Fries it was after a couple handfuls that four types of Cookie competed for the spotlight before finishing up with texturally-flawless Banana Pudding.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Chef Marc Marrone’s involvement at SkinnyFATS adds yet another concept to his cadre, and although the menu will continue to evolve there is no doubt every aspect of the Restaurant will benefit from the Graffiti Bao team’s skills and diligence.
Located at Hughes Center since 1997 Lawry’s The Prime Rib can safely be described as a Las Vegas icon, and although both Dallas and Beverly Hills have outposts that does nothing to dampen an Art Deco dining room and service on par to what one will find at some of The Strip’s top Steakhouses.
Known for Meats carved tableside from gleaming carts, though Certified Angus Steaks and fresh Seafood are also available, Lawry’s experience begins with check-in at the hostess’ podium, a trip to the lounge favored by some while most won’t wish to delay the main event.
Lavish without being stuffy, curved banquettes and tables both available, guests dine in a lively environment complete with Christmas carolers offering a choice of songs shortly after the arrival of seasonal Soup and warm Sourdough.
Smart to order some starters, though those seeking lunch in under an hour could surely achieve such with Salad, a Sandwich or Prime Rib plus sides, Lawry’s Shrimp & Corn & Jalapeno Fritters outpace Calamari with Remoulade while the “Famous” Spinning Salad is a polarizing experience mostly thanks to the inclusion of Beets.
Offering Roast Beef as a full-Dinner or a la carte, the former inclusive of Salad, Mashed Potatoes and Yorkshire Pudding, the quality of Lawry’s Prime Rib is evident in terms of taste, texture and appearance while additional sides range from luxurious Creamed Corn and Spinach to fairly mundane French Fries.
Not forgetting extra Au Jus nor sizzling Mushrooms, Cheesy Onion Fondue, Sprouts or Sweet Potatoes, holiday Specials including Lobster Thermidor and Beef Wellington were overpriced and under-sized while the Baked Alaska for Two and Desserts that come at the bargain price of $10 each were highlighted by Coconut Banana Cream Pie that is heavy on the Cream plus seasonal English Trifle and Sticky Toffee Pudding better than one will get from Gordon Ramsay.
FOUR STARS: With locations in Beverly Hills, Dallas and Las Vegas Lawry’s The Prime Rib is less a chain than the likes of most “celebrity chef” Restaurants on The Strip. It is also a lot more honest. 25 years serving Prime Rib, Prime Angus Beef Steaks, Classic Sides and Cocktails in an Art Deco room with great service is about as simple as it gets these days and “what you see is what you get” pays dividends.
RECOMMENDED: Shrimp & Corn & Jalapeno Fritters, Iron Skillet Mushrooms, Prime Rib, Creamed Corn, Creamed Spinach, Sticky Toffee Pudding, English Trifle.
AVOID: Specials are not where Lawry’s has earned its stripes for 25+ years, skip ‘em.
TIP: Skip the Valet and walk twenty feet from complimentary Self-Parking. Carolers start mid-December and go through Christmas.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Hidden away amidst one of the complexes along the Spring Mountain it was Thursday morning that a stop was made at L’Epid’or Bakery, a sub-par prior visit finding customer service improved though prices remain slightly higher than other Bakeries on the same road.
A concise space with lots to choose from, labels on each item answering queries the staff can not, it was for $52 that twenty Pastries and one Cake were procured – the roll light and fluffy with limited sweetness that pairs well to Coffee or Tea.
Moving next to a pair of items not seen elsewhere in Sin City, the soft Chestnut Roll remains a delightful bit of sweetness dotted by tender smoky nuts while the Napoleon wrapped in starchy white bread seemed almost ridiculous in execution, the exterior no different from Wonder or Bunny while the interior fared far better, the lightness of the puff pastry reminiscent of phyllo while the cream was light and only modestly sweet.
Showing well with more traditional items such as the Coconut and Red Bean Buns it was onward to a cream-packed “Puffs” that tasting marched forward, the Choux softer than ideal while Soboru and Roti Buns featured a crunchy top and the flavors of Peanut Butter and Coffee, respectively.
THREE STARS: Hit and Miss compared to others, the high points quite impressive while lows were below average, L’Epid’or is a worth a visit specifically for Red Bean and Chestnut Buns while other items are better executed elsewhere.
RECOMMENDED: Chestnut Bun, Red Bean Bun, Coconut Pastry, Soboru.
AVOID: Nothing but the Butter Cream Pastry was particularly “bad,” just not worth the price or calories.
TIP: Mislisted as 4850 or 6850 on various online listings the actual address is 6870 Spring Mountain Rd, #8. Open 9a-9p Seven-Days a week.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor
Charcuterie Salad – Spinach, Lettuce, Banana Peppers, Salami, Ham, Turkey, Mozzarella Cheese, Tomatoes, Red Wine Vinaigrette
Buffalo Chicken Wings / BBQ Chicken Wings
Guinea Pie – White Garlic Sauce, Spinach, Grandma’s Meatballs, Mozzarella Cheese, Ricotta Cheese
Buffalo 22 Pizza – White Sauce, Mozzarella, Cup n Char Pepperoni, House Italian Sausage, Crispy Garlic, Hot Honey, Roasted Garlic Crust
Garlic Buns
Oreo Brookie with Walnuts
Historically the first Restaurant ever selected to #supportlocal with lunch at the office, and reprising their catering role several times since, it was on Monday that Naked City Pizza delivered from the Blue Diamond Road “Express” location approximately ten minutes away.
The 26th time bringing Christopher and Michael Palmeri’s Pizza Shop off-site, indoor dining now reopened brand-wide, it was minutes prior to 11:30am that Michael arrived with a glut of items, easily enough Food for twice the number of guests with plenty of leftovers.
Presenting everything temperature appropriate it was not long before first-shift lunchers called dibs on Slices, Cup n’ Char Pepperoni predictably proving popular atop melted Mozzarella with housemade Sauce and Hot Honey, as did Diners, Drive-Ins and Dives famous Guinea Pie featuring White Garlic Sauce and Grandma Palmeri’s Meatballs.
Slinging Sin City’s best Chicken Wings, a few dozen devoured in minutes, Salad again proved popular with those seeking something lighter while Garlic Buns and housemade Brookies impregnated with Oreos taste great warm, cold or even two days later.
N/A: Making it blog policy to not ‘rate’ places based on catering alone there is a reason Naked City Pizza has been serving Sin City for over a decade, and so long as Christopher and Michael continue to work as hard as they always have there is little doubt that any order will delight a crowd whether at the Shop or delivered.
Churro Cookie – Housemade Vegan Dulce de Leche, Cinnamon-Sugar
Now serving Sin City for over three years it was on the strength of prior office lunches that The Coffee Class was called on to cater Tuesday, and just like last five times Kyle Cunningham’s concept showed off its ability to please diners of varying backgrounds, ages and preferences including allergies or intolerances.
Coordinated and delivered by Chef Beth Ryan-Small it was at Breakfast that an abundance of Pastries were arranged, Beth’s Vegan Pumpkin Poptart immediately commanding respect thanks to the fact that not one staff member realized it was free of Animal products yet still delicious.
Next taking a look at two seasonal selections, Scones forever reference-standard and this time jumbo-sized as Fruitcake’s ideal form, the Gingerbread Poptart comes naked or dressed with the “better” version depending on one’s preference for sweetness.
No Biscuits this time, instead a Vegan and Gluten-free Oreo Blackberry Poptart competing for stomach space with two Cookies, Hot Chocolate Peppermint is fine and dandy but simply not in the same league as Beth’s Triple Chocolate Chip or sensational “Churro” that upgrades the usual Snickerdoodle with Housemade Vegan Dulce de Leche.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, this lunch from The Coffee Class remains unequivocally successful from Ingredients and presentation to cost and timeliness – exactly as one would hope from what might just be the city’s best under-the-radar experience.
RECOMMENDED: Fruit Cake Scone, Gingerbread PopTart, Churro Cookie.
AVOID: N/A.
TIP: 6:30a-4p Monday through Friday, 6:30a-5p Saturday through Sunday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
