Big Chicken
Shaq Snack
Nashville Hot Shaq Snack
Onion Rings
Brownies
Still surprising fans as well as skeptics with Food far better than the typical “celebrity” Restaurant, Shaquille O’Neal’s involvement seeing talented locals tapped from the start, it was via ezCater that timely delivery was seamlessly coordinated at a budget well-within guidelines.
www.bigchicken.com
Bad Ass Coffee
Cold Brew Coffee
Strawberry Muffin
Now with three Las Vegas locations, long after franchises debuted in Florida decades ago, Bad Ass Coffee of Hawaii has been serving the Big Island for over forty years with a name that plays homage to burrows that carried Beans down the mountains in the 19th century.
Part of “the 9th Island” since 2022 on West Charleston, the menu expanding with time to include specialty Lattes and Breakfast Sandwiches on King’s Hawaiian Rolls, fans of Hawaiian Coffee will find several blends as well as 100% Kona by the cup.
Far better sourced than Dutch Bros or Starbucks, a few Koolers and Smoothies a sign of modern times, Cold Brew is smooth with soft acidity and doesn’t dilute thanks to frozen Coffee Ice Cubes while “Twisted Malasada Donuts” or Muffins served warm are soft, springy and not overly sweet.
www.badasscoffee.com
Paymon’s Fresh Kitchen and Lounge
Hummus
Pita Bread
Broiled Chicken Kabob – roasted tomato, sautéed vegetables, potatoes, vermicelli pilaf
Koobideh Kabob – roasted tomato, sautéed vegetables, potatoes, vermicelli pilaf
Fesenjan – Rice
Baklava
Rice Pudding
Serving Las Vegas since 1988 Paymon’s Restaurant is as close as it gets to a local “institution,” its longevity attributable to fair prices and the sort of Food that is “ethnic” but familiar and focused on good products made fresh daily.
A labor of love from Paymon Raouf, the decision to change from a “Mediterranean Café” to a “Fresh Kitchen and Lounge” in 2020 seeing the menu expand into Indian and Italian options, plates still focus on healthy preparation eschewing additives and preservatives with options to suit most dietary preferences.
Ordered as delivery, everything arriving temperature appropriate in individual packaging, the first thing one will notice is that instead of just Rice the Kabobs arrive with Roasted Vegetables and Potatoes with limited Salt but lots of seasoning to match moist but well-cooked Meats.
Teamed with Jeff Ecker since 2000, a number of accolades earned since, Paymon’s Hummus arrives smooth with lots of Garlic matched to Tahini, though Pita is unfortunately no better than the store bought stuff.
Looking next at Fesenjan, decent but a far cry from Zaytoon in terms of taste or consistency, dueling Desserts perform well whether one prefers thick Baklava with Walnuts or large-grain Rice Pudding with Whipped Cream on top that eats light like the versions in France.
www.paymons.com
Dragon Tiger Noodle Company
Chicken Teriyaki Rice Bowl
Yakisoba Ramen Bowl with Pork Belly
Dragon Chicken Wings with Half & Half Sauce
Pork Gyoza
Hokkaido Beef Soup
Opened by Chef Jet Tila, and now with five locations including one in Colorado, Dragon Tiger Noodle Company takes “the choice is yours” seriously with an a la carte menu of Chef’s picks alongside customizeable Noodle bowls where guests pick the Soup, Starch and Protein.
Well-priced for a celebrity Chef using fresh Ingredients, the scorching Hokkaido Beef Soup underselling Chili Flakes and Jalapenos deeply permeating a clean broth with sliced Sirloin and Onions plus a hint of Basil, fans of spice will also enjoy oversized “Dragon” Chicken Wings served crisp with creamy Half & Half Sauce.
Executing Gyoza well, a choice of Pork or Chicken, Tila’s “Teriyaki” bowl upgrades the usual with Gochujang and Furikake while Yakisoba goes the extra distance with housemade Ramen, Cabbage, Carrots and tender Pork Belly with light Soy.
www.dragontigernoodle.com
Starbread
Señorita bread
Begun in Vallejo circa 1988 it was not until 2021 that Las Vegas got its first Starbread Bakery, and although Filipino folks line up for Nelly and Romy Maranan’s Señorita bread the shop also offers everything from savory Croissant Sandwiches to Brookies, Donuts and Ube “Squares” akin to Hawaiian Mochi.
Well priced in an era of $8 “artisan” Donuts, the signature sugary batons served warm with a good amount of butter just $3 for five pieces, additional choices are fair-to-middling with two-bite Donuts basic beneath commercial Glaze while Malasadas are under-filled and artificial tasting.
www. starbreadca.com
Summer House
Wild Thai Banana Cookie
Apple Oatmeal Cookie
Cherry Pie Cookie
Despite signage suggesting Summer House Santa Monica the location inside Durango Casino & Resort is actually Lettuce Entertain You’s first branch of the “California-inspired Restaurant” out west, and regardless of what might be inside the Cookie Bar out front is a sight for sore eyes.
Taking a Spago-esque approach to Market-fresh fare, think Pizzas and Pastas plus plates from an all-wood grill, it is for roughly $5-6 each that guests will find a dozen or more daily baked good including everything from classic Chocolate Chip with big dark chunks to Rice Crispy Treats with or without bits of Oreo in the mix.
A natural feeling space bathed in light, Rockwell Group taking on LEYE’s first off-Strip venture, guests not fond of Cocoa will find “Birthday Cake” far outpacing crumbl’s famous Frosted Cookie while both glazed Lemon and Peanut Butter eat soft and chewy within a gently crisp rim.
Always impressing with Brownies and Blondies, also offered Gluten Free, Summer House’s Apple Oatmeal Cookie reminisces of Autumn Apple Crisp in portable form while the all-new Wild Thai Banana and Dubai Chocolate Cookie are sweet but balanced and complex.
www.durangoresort.com/eat-and-drink/summer-house
Milpa Catering
Cilantro, Cabbage, Radish, Pickled Onion, Lime
Corn Esquites
Guacamole
Tortilla Chips
Chicken Tamales
Romaine & Jicama Salad – Romaine Lettuce, Jicama, Cucumber, Red Onion, Radish, Cranberry, Pepitas, Pomegranate, Queso Fresco, Jalapeno Vinaigrette
Churros
Founded in early 2021 Milpa has come a long way since it took over the former Elia space at 4226 South Durango Drive, Chef DJ Flores’ embrace of traditional techniques with an eye towards health-conscious cooking earning a James Beard Award semi-finalist nod in 2024.
Open daily for Breakfast, Lunch and Dinner with an odd location in the lot of a Strip-mall, easily missed despite the fact that Chef Flores is cooking some of the best contemporary Mexican Cuisine in Sin City, guests will find the interior quaint while service is both efficient and charming.
Recently forming Nivel Hospitality Group with Aaron Cappello, their bar called Nocturno earning positive reviews in the Arts District, Milpa remains part Molino and part sit-down Café with stone-ground housemade Tortillas and slowly-braised Meats a point of pride.
Simple in signage, Milpa Mexican Cafe in yellow over the door, most Entrees hover in the $15-20 range with both Barbacoa and Beef Birria with Consomme showing the sort of depth one might expect of a Vegas native with skills developed under thinkfoodgroup and Too Hot Tamales before staging at Quintonil in Mexico City.
Achieving the rare trifecta of healthy, affordable and delicious, all while utilizing time honored techniques plus many local Ingredients, seasonal Tamales are thick, soft and with the perfect amount of moisture while Corn Esquites paired to Chips channel Elotes minus all the Mayonnaise.
www.milpalv.com
Jean Georges Steakhouse
Tequila Espresso Martini
Egg Toast Caviar – Petrossian Caviar, Herbs
Brioche, Herb Butter
Foie Gras, Bruleed Mango, Ginger Broth
Tuna Tomato Toast, Smoky Tomato Jam, Piquillo Peppers
Baby Back Iberico Pork, Passion Fruit BBQ
Maple Smoked Bacon
Crispy Sushi – Salmon, Tuna, Hamachi, Soy Glaze, Chipotle Mayonnaise
Tomato Salad, Avocado, Heart of Palm, Coconut Vinaigrette
6oz F1 Wagyu Filet, 10oz F1 Wagyu NY Strip, Brandt Beef 9oz Skirt Steak, Blistered Shishito Peppers, Bone Marrow
Crunchy Organic Chicken, Creamed Corn, Buttery Hot Sauce
Japanese Eggplant, Miso Glaze, Sesame Seed
Mashed Yukon Gold Potatoes
Roasted Maitake Mushrooms, Shallots, Garlic Chili Emulsion
Corn, Semi-dried Sungold Tomatoes, Basil, Parmesan Frico
Warm Valrhona Chocolate Cake, Vanilla Ice Cream
NY Cheesecake, Harry’s Berries Sorbet
Passion Fruit Delight – Passion, Passion, Chocolate, Passion
Peach Cobbler, Blackberry Creme Fraiche Ice Cream
Last visited in May, a total of thirty-one times prior including a yearly tradition, it was alongside three others on Tuesday night that Jean Georges Steakhouse once again found the kitchen executing at an unmatched level.
Toqued by Chef Sean Griffin since 2015, including a renovation that upgraded decor and serviceware for pristine Proteins and Produce, guests entering Jean Georges Steakhouse are greeted first at a podium before being led to spot-lit tables, the mood upscale but never stuffy while prices track similar to other like-Restaurants that feature far less impressive Ingredients.
Decorated in gold, and buzzing with activity, it was at a familiar Table that carte blanche was deferred to the kitchen, Beverages quickly followed by buttery Loaves of Brioche and familiar appetizers such as the iconic Hearts of Palm Salad plus “Crispy Sushi” and signature Egg Toast.
Always inventive, Foie Gras with Mangoes and Ginger absolutely stunning, additional new items included smoky Tuna Tomato Toast, BBQ Iberico Baby Back Ribs and peppered Bacon unveiled in a cloud of smoke tableside.
Moving on to entrees, three Steaks cooked medium-rare ranging from F1 Wagyu to Domestic Prime, a new set-up for Vegas’ best Fried Chicken showcased Creamed Corn while Sides continued a seasonal approach including Soy-soaked Eggplant and fresh Corn beneath a Frico cap.
Rarely rethinking the sweet stuff Dessert saw an exploration of Passion Fruit plus old favorites and an in-process Peach Cobbler with Blackberry Creme Fraiche Ice Cream soon to join the line-up.
www.aria.com/en/restaurants/jean-georges-steakhouse.html
The Bagel Cafe
Bagel Platter
Deli Platter
Cookie Tray
Popular with their target audience since 1996, though nothing they do here is particularly spectacular, The Bagel Cafe fills a niche and does so consistently at a fair price.
www.thebagelcafelv.com
Big B’s Texas BBQ
Creamed Corn
Mac & Cheese
Corn Bread
Onion Rings
BBQ Beans
Fatty Brisket, Lean Brisket, Beef Hot Links, Jalapeno Cheese Hot Links
Smoked Turkey
Banana Pudding
Open from 11:00am until 9:00pm daily, and Sin City’s best place for Barbecue ever since the Henderson original debuted in January 2016, it was for lunch on Thursday that the smell of Big B’s Texas BBQ filled the downstairs, staff quick to gather for an abundance of smoked Meat, Dessert and Sides from the 2025 Sahara location.
Named after its Pit Master and changing the long-held belief that Las Vegas is not a Barbeque town ever since the original opened, Big B’s Texas BBQ features the work of Brian Buechner and Natalia Badzjo, the husband and wife team taking a hands-on approach to every aspect of the operation from build-out to driving in fresh piles of wood as needed from the Lone Star State.
Available for dine-in, take-out, catering and delivery, all presented by one of the most pleasant teams in town, over-ordering is easy regardless of preference for Pork or Beef including Ribs, pulled-style or Brisket with a good smoke ring whether fatty or lean.
Texas through and through, the aforementioned wood just one reason why Big B’s Proteins outpace growing competition, sides are highlighted by Creamed Corn and thick-cut Onion Rings plus Sin City’s best BBQ Beans and Mac n’ Cheese.
Never forgetting Cornbread that seems to get better every time Dessert is a pick ‘em including Pecan or Apple Pie, Chocolate Cake or fresh made Banana Pudding as good as any one will find down South.
www.bigbztexasbbq.com
Wicked Donuts
Cold Brew
Tiramisu Donut
Wicked Boston Cream
Bugsy Bullseye
Cookies & Cream Donut
Cointreau Creme Brulee Croissant Donut
Apple Crumble Donut
Sugar Rolled Croissant Donut
Pink Lady Donut
Offering over 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 enjoyable beneath tangy Buttermilk or Vanilla Glaze, though upgrading to Chocolate, Blueberry or Maple is highly advised.
Eschewing Artificial Colors or Preservatives, a fact pertinent to Cream-filled choices, suffice it to say that most will not last long whether it be decadent “Cookies & Cream” or the more nuanced “Pink Lady.”
Executing Ansel’s invention well, available filled, topped or coated in Sugar, the Cointreau Creme Brulee is can’t miss while “Puffernuts,” Mochi and Cruffins add even more variability to the collection.
www.wicked-donuts.com
Milpa
Adobo Chicken Bowl
Short Rib Barbacoa Bowl
Tortilla Chips
Corn Esquites
Corn Tortillas
Guacamole
Founded in early 2021 Milpa has come a long way since it took over the former Elia space at 4226 South Durango Drive, Chef DJ Flores’ embrace of traditional techniques with an eye towards health-conscious cooking earning a James Beard Award semi-finalist nod in 2024.
Open daily for Breakfast, Lunch and Dinner with an odd location in the lot of a Strip-mall, easily missed despite the fact that Chef Flores is cooking some of the best contemporary Mexican Cuisine in Sin City, guests will find the interior quaint while service is both efficient and charming.
Recently forming Nivel Hospitality Group with Aaron Cappello, their bar called Nocturno earning positive reviews in the Arts District, Milpa remains part Molino and part sit-down Café with stone-ground housemade Tortillas and slowly-braised Meats a point of pride.
Simple in signage, Milpa Mexican Cafe in yellow over the door, most Entrees hover in the $15-20 range with both Barbacoa and Beef Birria with Consomme showing the sort of depth one might expect of a Vegas native with skills developed under thinkfoodgroup and Too Hot Tamales before staging at Quintonil in Mexico City.
Achieving the rare trifecta of healthy, affordable and delicious, all while utilizing time honored techniques plus many local Ingredients, handmade Tortillas are medium-thick, soft and with the perfect amount of flex while Corn Esquites paired to Chips channel Elotes minus all the Mayonnaise.
www.milpalv.com
Paymon’s Fresh Kitchen and Lounge
Hummus
Pita Bread
Broiled Chicken Kabob – roasted tomato, sautéed vegetables, potatoes, vermicelli pilaf
Koobideh Kabob – roasted tomato, sautéed vegetables, potatoes, vermicelli pilaf
Fesenjan – Rice
Baklava
Rice Pudding
Serving Las Vegas since 1988 Paymon’s Restaurant is as close as it gets to a local “institution,” its longevity attributable to fair prices and the sort of Food that is “ethnic” but familiar and focused on good products made fresh daily.
A labor of love from Paymon Raouf, the decision to change from a “Mediterranean Café” to a “Fresh Kitchen and Lounge” in 2020 seeing the menu expand into Indian and Italian options, plates still focus on healthy preparation eschewing additives and preservatives with options to suit most dietary preferences.
Ordered as delivery, everything arriving temperature appropriate in individual packaging, the first thing one will notice is that instead of just Rice the Kabobs arrive with Roasted Vegetables and Potatoes with limited Salt but lots of seasoning to match moist but well-cooked Meats.
Teamed with Jeff Ecker since 2000, a number of accolades earned since, Paymon’s Hummus arrives smooth with lots of Garlic matched to Tahini, though Pita is unfortunately no better than the store bought stuff.
Looking next at Fesenjan, decent but a far cry from Zaytoon in terms of taste or consistency, dueling Desserts perform well whether one prefers thick Baklava with Walnuts or large-grain Rice Pudding with Whipped Cream on top that eats light like the versions in France.
www.paymons.com
Sorry, Not Sorry Creamery
Blueberry Basil Sorbet
Crunchy PB&J
Guava Cheese Crisp
Pineapple Upside Down Cake
Born of the Social Media era, where an #influencer can build a brand with a smartphone and business savvy, Sorry, Not Sorry Creamery takes an artisan approach to Ice Cream and has proven to be a runaway success ever since its 2022 opening.
Now with locations as far as California, a willingness to source top-quality Milk from Scott Brothers Dairy yielding a premium product currently featured at Las Vegas’ Museum of Ice Cream, guests visiting the original store will note all the hallmarks of Instagram dining from neon to spaces for posing.
Shifting the collection seasonally, Summer yielding four new flavors, Sorry’s best current work is Crunchy PB&J as the classic combo allows the base room to show while Pineapple Upside Down Cake hits the mark in terms of flavor but suffers from being granular in areas where the Fruit meets Cream.
Sensitive to dairy-free diners with a few choices, though Blueberry Basil Sorbet fails thanks to overly sweet Berries and an icy texture that suggests inappropriate storage for a Water base, Guava Cheese Crisp thankfully hits the mark thanks to housemade Cookies and the sort of flavor one expects at a mom n’ pop Panaderia.
www.sorrynotsorrycreamery.com
Pinkbox Doughnuts
Ol’ Fashioned – Old Fashion Doughnut, Glaze
Lil Blue – Blueberry Cake Doughnut, Glaze
Da Apple Fritter – Glazed Raised Doughnut, Apples, Cinnamon
Dubai Chocolate 2.0 – Chocolate Cake Doughnut, Chocolate bottom, Pistachio Cream, Pistachios, Kataifi
Mama’s Tres Leches – Glazed Tres Leches Cake Doughnut, Tres Leches Whip, Cinnamon
Cherry Bomb – Yeast Doughnut, Vanilla Frosting, Housemade Cherry Filling, Streusel, White Whip, Cherry
Kentucky Cornbread – Glazed Cornbread Cake Doughnut, White Whip, Honey Drizzle
Crumb Bum – Vanilla Cake Doughnut, Cinnamon Streusel, Powdered Sugar
Smashin’ Apple – Yeast Doughnut, Apple Pie Filling, Streusel, Whip, Caramel Drizzle
Don’t Be Salty – Yeast Doughnut, White Chocolate Bottom, Caramel Cheesecake, White Whip, Caramel, Sea Salt
John Lemon – Yeast Doughnut, Lemon Filling, Torched Lemon Meringue
Banana Puddin’ – Cake Doughnut, Glaze, Whip, Banana Pudding, Nilla Wafer, Graham Cracker Crumble
Debuted in 2025 at Boca Park and open 24-hours Pinkbox Doughnuts remains Las Vegas’ premier spot for unique 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, Roberto Armanino’s famous Caramel Cheesecake now “The Caramelo,” “John Lemon” succeeds thanks to the homemade Filling and plenty of complexity while “Cherry Bomb” uses Crust Crumble for texture atop a Whipped Cream and Filling.
Replenishing supply as necessary, high volume assuring everything is fresh, Fritters both achieve high marks while “Dubai Chocolate” eats like its namesake on a Cocoa Cake base.
www.pinkboxdoughnuts.com
Stack & Still
Superfood Stack – Buttermilk Pancakes, Greek Yogurt, Strawberries, Blueberries, Raspberries, Granola, Honey, Mint
Now with five locations in the United Kingdom Stack and Still bills themselves as “Pancake pioneers,” and even at the Glasgow Airport the brand offers a highly customizable experience for dine-in or those on the go.
Debuted in 2018, the idea simply Buttermilk Stacks dressed as one might their own Froyo, guests at GLA will find the storefront after security where one cashier and one cook prepare every item fresh when ordered.
Purporting “nearly 12 million different combinations” from sweet to savory, the “Superfood Stack” ready in 10 minutes for £14.95, fans of Parfait or Trifle will find the contrast of tastes, textures and temperatures quite nice though the Pancakes themselves are fairly average.
www.stackandstill.co.uk
Margo
shetland mussels with breton cider and sobrasada on toast
white crab vol-au-vent, brown crab royale, apple and pickled cucumber
parisian gnocchi, pea velouté, pistou and dolcelatte
confit lamb shoulder, apricot koshó, aubergine purée and ras el hanout
hazelnut and brown butter frangipane, cherry compote, griottine sorbet
raspberry cranachan, white chocolate, whisky and candied oats
Margo is one of three Michelin Bib Gourmand eateries in Glasgow from Scoop Restaurants Group, the concept not dissimilar to Ox & Finch but spread along a lengthy open kitchen moving fast but quietly as they prepare ingredient-forward fare.
Part of Merchant City, not far from Central Station, entering the space sees two levels and lots of wood wrapped by concrete while servers are merely perfunctory with almost no insight on the Food or lengthy Beverage list.
Seated at the counter between two couples, one lingering over Dessert and the other clearly new to the idea of “small plates,” it was after essentially flagging down staff that an order was placed inclusive of Dessert all at once.
From this point reliant on kitchen staff serving plates over the pass, emptied plates prone to linger, starting with Mussels on Toast spiced by Sobrasada reminisced of a similar plate at Ox & Finch while follow-up Crab “vol-au-vent” was a dynamic mesh of tastes and textures on par with things seen at more highly acclaimed Scottish Restaurants.
Next served Flour Gnocchi, soft and silky beneath vibrant Pea Pistou, those who can’t get enough of Scottish Lamb should not skip Margo’s slow cooked Confit brightened by Apricots and Moroccan spices.
Torn across four Desserts, the choice of two largely inspired by sitting in front of the Pastry station for ninety minutes, a Raspberry Cranachan celebrates Scotland in all its traditional glory while the Hazelnut and Brown Butter Frangipane makes the most of a thin slice with chewy richness balanced by Cherries.
www.margo.restaurant
Cail Bruich
2024 Gewurztraminer Corralillo Matetic
Pea Tart, Lemon, Alsace Bacon
Old Winchester Gougere
Milk Bread, Chive Butter
hand-dived orkney scallop, charentais melon, calamansi, finger lime
isle of wight tomato, west coast crab, garden herbs, bloody mary sauce
poached scrabster turbot, surf clams, courgette, smoked vermouth sauce
sladesdown farm guinea fowl, corn, girolles, broad beans, fino sherry
perthshire strawberry, katy rodger’s crème fraîche, pistachio, basil
dark rum canele, brown butter madeline
Owned by brothers Chris and Paul Charalambous, the Cultar Restaurant Group behind a quartet of Glasgow eateries, Cail Bruich is considered by many to be Glasgow’s best restaurant and is currently just one of two awarded a Star by Michelin.
Now led by Chef Lorna McNee, a veteran of Restaurant Andrew Fairlie, it is inside a charming but contemporary space on the city’s West Side that guests may visit at Lunch or Dinner for fresh yet balanced fare rooted in classic French technique.
Priced at just £100 during lunch, five proper courses flanked by extras, those who book early are encouraged to request a seat on the kitchen’s verge where staff can be watched quietly working on each and every plate from start to finish.
Offering well-priced Wines by the glass, Chilean Gewurztraminer nicely suited to the whole Summer menu, Canapes come first in the form of a piping hot Gougere and Pea Tart prior to oven-fresh Bread alongside herbaceous Butter.
In tune with the Seasons, Scallop Tartare bathing in Melon with Asian Citrus as bright as it was beautiful, local Tomatoes also looked beautiful amidst picked Crab, though the flavors became a bit lost in assertive “Bloody Mary” Sauce.
Moving to Turbot, slow-cooked but hidden by Vermouth Sauce and sliced Clams alongside a ribbon of Squash, Guinea Fowl arrives similarly excessive with a small slice of the Breast amidst various Vegetables and Mushrooms both whole and pureed.
Reining it in at Dessert, a Napoleon of Strawberries, Crème Fraîche and Pistachio kissed by Basil perfectly balanced but varied bite-to-bite, Mignardises include a Madeline Proust might write about plus a Canele on par with those in Bordeaux.
www.cailbruich.co.uk
Minted Ice Cream
Tablet Gelato, Pistachio Gelato, Sugar Cone
Open from 09h00 until 22h00 daily the folks behind Minted believe in doing things right, their Gelato and Soft Serve made in “wee batches” using only natural Ingredients including those from Scotland as much as possible.
A small space with décor for the #gram, just sixteen daily flavors plus lots of Toppings, tastes of Cookie Lattee and Banoffee each proved pleasant while a scoop each of Pistachio and Tablet showed the former to be mildly sweet while the latter was far smoother than the traditional Scottish confection.
www.mintedicecream.com
Outlier
Pork & Sage Sausage Roll
Cardamom Custard Bun
Cinnamon Bun with Cream Cheese Icing
Poppy Seed Cream and Raspberry Danish
Located near Glasgow Green OUTLIER has earned a reputation for more than just its artisan approach to Coffee, and for those arriving early on Saturday morning the eatery’s sponsorship of a weekly run club suggests clever marketing plus the ability to offer great service even when busy.
All wood and stone from front to back, a small kitchen at the center turning out clever plays on Toasties or Rice Bowls, most guests will gravitate to some dozen Pastries made on site from local Ingredients.
Friendly in terms of staffing, and priced appropriate to quality as well as portions, those seeking something savory will find Outlier’s Sausage Roll thicker but less texturally alluring than that at Cottonrack, whose Cinnamon Roll is also ever so slightly better.
Smart to not stop there, a Vegan and Gluten Free Tahini Whoopie Pie just one tempting item passed over, lamination shows beautifully across two Viennoiserie including a Copenhagen-level Cardamom Custard Bun and even better Poppyseed Cream Danish with house Raspberry Jam.
