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.
Started in Silver Lake Pine & Crane is a fast-casual Taiwanese Restaurant now located in shiny South Park DTLA digs, complete with an outdoor patio and friendly staff to go with a polished seating area inside.
Open for breakfast, lunch and dinner with a focus on ingredients, former Chinatown pop-up Today Starts Here contributing ideas not found at the original, it is on entry that guests will find counter-style service such that orders bought and paid for are delivered to tables in less than fifteen minutes.
Part “Comfort Food” and part Street, juicy Pork Buns a bit doughy but perfectly seared on the bottom, Pine & Crane’s Fried Peanut Salad should not be overlooked by fans or novices as each bite delivers an array of Herbs and subtle spiciness.
More than generous in terms of price and portion, fried Rice Cakes & Mushrooms lighter than expected while the Beef Roll finds tender meat kissed with Hoisin inside a flaky Scallion Pancake, additional highlights include Shrimp Wontons bathed in vibrant Broth and Sticky Rice with tons of umami.
Open 8am to 10pm daily, Sea Salt Cream Cold Brew a good choice anytime, authenticity continues through Dessert where Red Bean, Taro, Sweet Potato and Grass Jelly can be found amidst a backdrop of everything from Shaved Ice to Rice Pudding.
From humble beginnings in the North Market to calculated nationwide expansion Jeni’s will always hold a special place in the heart of this Buckeye, every visit since senior year of college offering something new and delicious and on this sunny Saturday highlighted by classic Salty Caramel juxtaposing Brambleberry Crisp.
Calamansi Pie – Filipino key lime pie, pandan whipped cream
Derived from the Tagalog word for “older brother” combined with Chef Lord Maynard Llera’s name Kuya Lord offers regional Filipino dishes rethought through classical technique on Melrose at the corner of Western Avenue.
Begun as a pop-up out of the Chef’s home during November of 2020, pandemic restrictions still in full effect for most of California, three intervening years find Kuya Lord firmly situated on several “best of” lists despite just 21 seats.
Considered “quick casual,” a concise menu and online ordering seeing the staff of four in non-stop motion even as guests are responsible for bussing their own tables, prices range roughly $20-30 per person for hearty portions of everything from roast Meats to Noodles.
Filled shortly after opening with a crowd of varying ages and ethnicities, music overhead adding to the buzz, most plates arrive perhaps fifteen minutes after the bill is paid and every single one finds distinct balance thanks to the combination of fermentation, salt and sweetness.
Beginning with “Filipino Ramen,” a steaming bowl of Pork Broth loaded with Pork Belly adjacent textural components and fried Garlic, Llera’s Pancit utilizes thicker Noodles than usual with a lot of Umami added by Fish Cakes.
Focused more on Pork than the famous Fish Collar, both Lechon with shattering Skin and chopped Lucenachon tender as one can find, sweet Tocino alongside Garlic Rice and Pickled Green Papaya is fragrant, filling and lightly perfumed by smoke.
Not one to skip Dessert, both available in limited quantities daily, Calamansi Pie eats nearly identical to Key Lime with a subtle hint of Coconut while Filipino Peanut Brittle Spread adds depth to delicate Rice Flour Cake.
Fortunate to have enjoyed Carlos Enriquez’s Pastries during his time at Superba Food + Bread it is great news that the Chef took over Clark Street’s old space at Grand Central Market, all his goods from Bakers Kneaded now available in one space under the label Bastion.
Known for “organic Whole Grain Breads and Pastries made with California sourced and grown ingredients,” Carlos’ upbringing as the son of Southern California bakers followed by stints in Las Vegas and LA, guests can opt for sweet or savory across everything from Polenta Loaf to Viennoiseries.
Priced on par to the rest of Los Angeles’ artisans, $6.50 Croissants and $9 BK Buns surely raising some eyebrows, suffice it to say Bastion’s Kouign Amann rivals any found outside San Francisco stateside while a simple Chocolate Chip Cookie showed off excellent texture from crisp rim to soft interior.
Less sold on the Apple Pie-filled Pastry, its flavors pleasant but the lamination compromised, Enriquez’s Croissants continue the high standard previously witnessed in El Segundo whether filled with ground Almonds or Cream and Pistachios.
Already taking a chance by opening another KBBQ concept on Spring Mountain Mr. BBQ’s Jenny Chai doubled down in early February 2023 with Mama Chai’s, the Boba and Dessert shop joining a crowded market but hoping to succeed thanks to cute design plus quality baking.
Accessed via a separate entrance towards the rear of 4240 Spring Mountain Road, an outdoor patio and murals greeting guests, it is via digital menu that one may construct Beverages to their liking while Mochi Donuts and Cream Puffs line a Pastry case near the front.
Offering Milk or Fruit Tea, Yogurt Drinks and Frappes featuring Asian Ingredients a look at the Baked Goods spans a dozen or so flavors, the stuffed-Choux outpacing Beard Papa by a good distance whether one selects Red Velvet, spicy Mango or even Passionfruit.
Open Noon to 11pm Sunday through Thursday and an hour later on weekends the menu continues with Mochi Donuts, an idea popularized by Japan’s “pon de ring” already done far better at Mama Chai’s than by Paina Café down the road.
Made from Tapioca Flour and naturally free of Gluten, their consistency often described as bouncy or light, Jenny’s Mochi rings pull inspiration from a variety of cultures, Almond Joy and Oreo as expected while flavors topped in airy Cream plus Strawberry further magnify the pleasantly chewy base.
www.mamachais.com / @mamachaislv on Facebook / @mamachais_lv on Instagram
Apple Crisp Blondie, White Chocolate Dome, Caramel
Butterscotch Panna Cotta, Port Wine Pear, Chocolate Soil
Choco Taco, Espresso Chantilly, Chocolate Pearls
Last visited in mid-2022 it was in celebration that dinner was enjoyed at Top of the World on Friday, Executive Chef Chad Castanino debuting fifteen new plates across three hours in a room that remains breathtaking.
Still flying high into 2024, less tables than prior creating an atmosphere that immediately feels more luxurious than nights with 500+ covers, it is after traveling 106 stories above ground level that guests are welcomed warmly, a six-top table affording panoramic views of Sin City from Henderson to Red Rock.
Happy to see Golden Entertainment’s crown jewel in good hands, Corporate Executive Chef Brad Manchester and Chef Castanino each contributing ideas that continue to push forward, it was not long before drinks were poured, followed by housemade Bread with Butter and a pristine Shellfish Platter.
Featuring neon on its interior walls, staff quietly working a small kitchen at the center of Top of the World’s rotating room, dinner continued with Shrimp n’ Grits bolstered by Bacon plus signature Calamari “Fries” and Mushroom Caps stuffed with Crab.
Not forgetting Salads, Spinach & Apples for light eaters alongside a weighty Wedge with thick-cut Pork Belly, new entrees include everything from Dover Sole prepared tableside to pan-seared Sea Bass while those looking to impress should head straight for Top of the World Surf & Turf featuring a 16oz Bone-In Filet and equally sized Australian Lobster Tail.
Certainly not lacking for sides, and never the average Steakhouse sort, Brussels Sprouts arrive blistered beneath Cheese and Hot Sauce while Potatoes are available simply mashed or fried but far better in the form of “Loaded” Dumplings and French Onion Soup-inspired Puree.
Smart to save room for Dessert, three new additions joining layered Chocolate Hazelnut Cake and Top of the World favorite Butter Cake, lighter eaters will appreciate the Butterscotch Panna Cotta while those in search of indulgence need look no further than an upscale Choco Taco or Apple Crisp Blondie revealed by molten Caramel.
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 five 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, five specials including 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 “Turtle,” all the classic candy flavors well-represented atop a dense Dark Chocolate Base.
Offered onsite or via delivery from 8am until at least 10pm Monday through Saturday it was next that Cinnamon Roll riffed-well on the idea while Birthday Cake did the same.
Again finding “Cake” concepts better than the Cookies by which crumbl made their name Gingersnap proves to be a rare exception as Molasses, Brown Sugar, Cinnamon and Ginger perfume a pliable Dough cooked soft with Sugar Crystals added for texture.
Attached to the cloying smell of Subway on Warm Springs Road is one of 170 Winchell’s, the only explanation for their decades in business seemingly low prices and 24/7 hours catering to undiscerning palates.
Now owned by Yum-Yum Donuts, the family of Verne Winchell selling out in 2004, patrons can still expect the “14 Donut Dozen” made from pre-mix, the Cake rings fairing slightly better than bone-dry Old Fashioned and flavorless raised selections.
Peking Duck – Hoisin Sauce, Scallions, Cucumbers, Bao
Duck Lettuce Wraps
Duck Soup
Pork & Century Egg Congee
Walnut Prawns
Chinese style Clams – Manila Clams, X.O. Sauce, Basil
Chinese Broccoli
Ginger Scallion Lobster with Garlic Noodles
Sizzling Beef with Black Pepper
Chinese Sweet Barley Ginkgo Nut Soup
Located at 7945 South Rainbow Boulevard, as far from Spring Mountain as it is from The Strip, Taste has found an audience by focusing on “authentic Cantonese” cuisine at fair prices for everything from Pork Offal to Seafood from on-site tanks.
Traditional in terms of layout, a brightly-lit banquet room with white tablecloths and minimal décor, it is after a short wait that guests are seated at rounded tables and presented a menu ranging from several pages and styles.
Open from 11am until 10pm daily, peak hours frequently accompanied by a wait, fans of Peking Duck will find Taste’s approximately 1/3 the price of Mott 32 and across three tableside courses everything from crispy Skin on Bao to Soup and Lettuce Wraps is well-prepared in generous amounts.
Moving next to Congee, a bit bland in comparison to others, Walnut Prawns see sweetness reined in by lots of Mayo while Manila Clams in X.O. Sauce are worth the effort plus a bowl of White Rice to soak up all the Sauces.
Waiting a long while for forgettable Chinese Broccoli, admittedly forgotten by the server, Ginger Scallion Lobster saw Shellfish shine despite overcooked Pasta while Sizzling Beef with Black Pepper proved better before finishing with complimentary Chinese Barley Soup.
Cold Bean Curd Noodles with Housemade Scallion Oil
Kao Fu
Still doing good business nearly 4 years after opening, despite growing competition, it was as a party of four that diners once again enjoyed an outstanding meal at ShangHai Taste.
Tucked inside Suite 104 of a two-story complex on the corner of Arville Street and Spring Mountain Road, a ground floor flagship since day one, it is upon entry that eyes are immediately drawn to Chinese-born Chefs working inside the restaurant’s glass prep-room, and with Chef Jimmy Li’s time at 3 Villages, 1900 Asian Cuisine and Niu Gu well-known to fans the fact that everything on-site is made from scratch should come as no surprise.
Seating approximately 40 guests from 11:00am until 9:00pm seven-days-a-week it was with warm greetings that eleven items were received, many old favorites but also Fried Rice and springy Rice Cakes not enjoyed in a while.
Affordable without skimping on Ingredients, all thanks to Chef Li and Joe Muscaglione’s dedication, a distinctive feel is ensured by the fact that almost every single item on-site is imported from or near Shanghai, and starting with Soup Dumplings, or XLB, fans will be happy to know ShangHai Taste’s set a high standard whether made with Pork, Shrimp or Crab.
Able to accommodate most dietary preferences, fried Soup Dumplings in two varieties a winner to all but vegans, those eschewing all Animal products will likely gravitate to fried Pancakes, though even more interesting bites are found in the form of Cold Bean Curd Noodles with Housemade Scallion Oil.
Built on family recipes handed down to Chef Li, his Fat Noodles with choice of Protein always a crowd-pleaser, Dumplings taste wonderful with or without spicy Oil or Soy while cubes of Wheat Gluten with Mushrooms and sweet Sauce are authentically delicious.
Kogi Hot Wings – Oversized wings fried crispy and tossed with Korean bar inspired wing sauce served with homemade ranch
Blue Moon Mulita – Grilled onions with chicken and melted cheese in between two soft corn tortillas topped with Salsa Azul
Pacman Burger – Shortrib, pork, AND chicken – wut?! with Salsa Roja, Salsa Verde, and Salsa Azul, cheddar and jack, Kogi slaw, and sesame mayo in a toasted hamburger bun
World Famous Short Rib Taco – Served with salsa roja, cilantro-onion-lime, and Kogi slaw over two soft corn tortillas
Calamari Taco – Citrus, soy and ginger marinated squid, cilantro-onion-lime and salsa naranja on two soft tortillas
Blackjack Quesadilla – Grilled onions with spicy pork and melted cheese folded in a crispy flour tortilla topped with Salsa Verde
Chocolate Tres Leches – Peanut Butter Crunch
Previously brick & mortar at 3434 Overland Avenue Roy Choi’s Kogi Taqueria reverted to a Food Truck in June of 2023, the man who made Short Rib Tacos a phenomenon returning to his roots with a menu decidedly different from his more famous BBQ.
Begun in 2008, first a late-night Hollywood outpost and eventually a fleet ranging from Anaheim to Santa Barbara, the era post-pandemic sees Roy with everything from a Bar to Las Vegas’ Best Friend thanks to big flavors and friendly customer service.
Grown in the era before #instagram and copied incessantly, Korean-influenced flavors more prominent by the day, Kogi Taqueria focuses largely on Mexican ideas built up by umami, the “Blackjack Quesadilla” perhaps most famous thanks to its heft and fiery Pork with Onions.
Obviously not forgetting the famous Taco, Slaw and Salsa atop spoon-tender Beef, guests can also find Squid bathed in Citrus or the crackling Blue Moon Mulita placing grilled Chicken and Cheese amidst fragrant Salsa Azul.
Rounding out the menu with jumbo Wings for less than some Vegas bars charge for the baby ones, crispy and heated by Gochujang, Choi’s Pacman Burger is best eaten with a fork, knife and several napkins before finishing up with Chocolate Tres Leches topped in crunchy Peanut Butter.
Established in 1986 and quickly building a following for faultless French Rolls the line on West Washington Boulevard remains today, an embrace of Pan Dulce and other Hispanic Pastries routinely generating lines so lengthy that independent cooks show up to sell their Tacos and Tamales.
Open from 6am daily, a cash only policy expediting things best as possible, it is once inside that hundreds of choices are unveiled ranging from Concha in three colors to various bagged snacks, sweets and beverages.
Friendly and efficient with good prices, Breads around $1 and Cake Slices roughly $2.00-3.50, Oreja are crisp with Sugar limited to one side while Yoyo filled with Guava picks up a lot of flavor from Coconut Flakes lining the outside.
Not about to forget frosted Cake or Bread Pudding, Raisins suspended in Custard beneath Glaze, Tres Leches remains springy but saturated with Almonds and a thin layer of Cream that eats lighter than most but no less delicious.
Burgundy Escargots En Croute, Garlic Parsley Butter
Gougere, Brillant Savarin, Medjool Date
Onion Soup Gratinee, Comté Cheese
Braised Pigs Feet Croquette, Lentilles Du Puy, Soft Egg, Frisee Aux Lardons
Cuyama Farms Apple Tart, Cinnamon Ice Cream, Salted Caramel
Riz au Lait, Coconut, Pineapple, Lime, Pomegranate Arils, Streusel
As a SoCal native Walter Manzke’s cooking has always relied on the state’s best Ingredients, and after years of work with Joachim Splichal followed by Bastide, Church & State then Republique it might be argued that there is no more qualified Chef in Los Angeles to run a Parisian Bistro like Bicyclette.
Located on the ground floor of the building where Manzke resides, a 1* Michelin Tasting Menu above, Bicyclette instead focuses on casual fare featuring faultless execution and great Ingredients made to taste as they do in Lyon and Paris.
A low-slung space below street level, dim lights focusing attention on a spotless kitchen next to the bar, guests entering Bicyclette are greeted warmly by each staff member they encounter even before looking at the menu or ordering a beverage.
A buzzy space without being too loud, just as it is pricey without breaking the bank, diners are directed to a list of daily specials in addition to the monthly menu which includes a top-tier Baguette from Margarita Manzke intended to be eaten with a selection of Spreads.
Smart to order a Cocktail, Miyako Hotel Special Royale a complex sipper with lots of Herbs and Citrus, Hors d’oeuvres priced per piece are highlighted by individual Snails in Puff Pastry plus delicate Choux currently filled with Brillant Savarin topped in Medjool Date Puree.
Not about to forgo “French” Onion Soup complete with a wdge of Bread and caramelized Comté the choice of Plats saw both Duck and Quail lose out to a peerless Croquette of Pig’s Trotters with Lentils and Salade Lyonnaise.
Turning Pastry over to Margarita, her work at Republique a city-wide phenomenon still, Tarte Tatin finds itself magnified by Cuyama Farms Apples plus Salty Caramel while Rice Pudding is fluffy like those in old Paris Bistros with Fruits added for texture and a hint of the tropics.
Goat Barbacoa Roja Taco, Lamb Barbacoa Blanca Taco, Consomee
Tlayuda with Tazajo – corn tortilla topped with a light layer of lard, refried black beans, quesillo, cabbage, tomato, avocado
Opened in 2010 Gish Bac is led by third generation barbacoa master Maria Ramos, and along with husband David the Oaxacan spot in Arlington Heights turns out Meats cooked slow and succulent plus rich Mole and a top-tier Tlayuda all featuring fresh Tortillas.
Roughly translated as “a place of abundance,” an idea uncommon at Los Angeles’ fanciest Mexican eateries, Gish Bac features casual environs plus friendly service across perhaps a dozen tables in full-view of a kitchen working almost non-stop.
Lined in brick with Mexican tunes playing overhead it is a mistake to not start with Horchata featuring the works, a trio of Prickly Pear Sorbet, Melon and Walnuts adding depth to housemade Rice Milk that goes great with complimentary Chips plus Salsa and a side of Mole made with minimal sweetness and lingering heat.
Well-known for Barbacoa, a dish novices may not associate with Oaxaca, rest assured that Mrs. Ramos is a master whether utilizing Goat or weekend-special Lamb and even those dining solo would be well-advised to not skip the monstrous Tlayudas offered “plain” or beneath a variety of tender cuts of Beef.
Despite shuttering Fiona after just nine months Chef Nicole Rucker has bounced back in a big way with Fat + Flour, the kiosk with limited-hours giving rise to a larger space inside Grand Central Market and now a full-fledged storefront at 11739 Washington Blvd.
Known through years baking for others including Travis Lett and James Starr, plus 2019 cookbook “Dappled,” Rucker’s collection now changes monthly or more often though signatures such as Key Lime and Chocolate Chess Pies are available daily (unless they sell out, as they do frequently.)
Also offering Salads, Sandwiches and Quiche at the new spot, a cozy space with seating, service proves curt but efficient while prices are on par with what might expect in Los Angeles for artisan Baked Goods.
Smart to start with a $4 Biscuit still-warm from the oven at 9:30am, layers separating delicately around Apple Butter, Rucker’s Gluten-Free Coconut Macaroon Pecan Brownie is rich and dense while an Oatmeal Raisin Cookie with Coconut offers a crisp ring around the more-pliable center.
Skipping signatures this time for seasonal flavors, America’s best Crust supporting Bananas, Cream and Custard, fans of salty-sweet pairings will find lots to love about Peanut Butter Cream beneath Whip on a crushed-Pretzel base.
Deconstructed key lime pie – fior di late ice cream, lime gel
Flan – Traditional custard, caramel, lemon curd
Serving Las Vegas since January 2022 and now a James Beard Award Foundation finalist plus Yelp! Winner for best new Restaurant, Anima by EDO merges Italian and Spanish Cuisine into an elegant experience from Chef Oscar Amador.
Run by industry veterans from front-of-house to kitchen it is following warm greetings at the door that guests are led to a choice of diverse seating options, banquets in the back most quiet with a full view of murals from local artist Apolo Torres.
More “approachable” than EDO Gastro Tapas & Wine per General Manager Roberto Liendo, though certainly never lacking for creativity, Dinner at Anima begins with Appetizers ranging from Eggs with three types of Roe to a “Caviar Bomb” followed by Baby Scallops topped in Thai-style Sauce.
Not forgetting Hamachi unveiled in a swirl of smoke with Duck Liver and Apples, or creamy Cheese with Butternut Squash and Fruit, EDO’s Cracker-thin Bikini Sandwich cannot be ignored even in the face of fried Artichokes or indelible Uni Toast each with Golden Osetra Caviar.
Happy to see two previously tasted Pastas, Crab Culurgiones in Lobster Sauce somewhat akin to Quenelles de Brochet, Honeynut Squash Caramelle offered an elegant transition to Scallops in Mussel Sauce followed by tender Pork and Potatoes brightened by pickled Salsify.
The second visit In four days, an almost entirely different menu attesting to the skills of Chef Oscar and Tayden Ellamar. Dessert saw Key Lime Pie revisited along with sharable Pistachio Tiramisu and Roberto’s family-recipe Flan paired to nearly 100 year old Sherry.
Salted Dark Chocolate Caramel, Coconut Bonbon, English Toffee, Soft Caramel, Sea Salt Caramel, Almond Cremes
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.
Consistently one of Las Vegas’ toughest reservations 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 the middle of the action that four diners sat Wednesday to enjoy forteen 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, Josh’s King Crab Caesar enjoyed amidst murals and mirrors, Appetizers from Chef Smith continued with Hamachi Sashimi dressed in Chiles and Crab Cakes that certainly bring the Meat with almost no filler.
High energy in the main room, easy for conversing until live music starts, additional small bites include Wagyu Beef Sausage wrapped in crunch Croissants and “Delilah’s Famous Chicken Tenders” that justify their signature status in terms of both taste and texture.
Onward to Entrees, Delilah’s Beef Wellington omitted in favor of the Burger and new items such as Wagyu London Broil, Jumbo Prawns make fast fans thanks to complex Mole amidst Sweet Potato Dumplings.
Not forgetting Pasta, housemade Cavatelli beneath sweet Crab and spicy Vodka Sauce, it remains pretty tough to beat Chef Smith’s vertical Macaroni with Mimolette Fondue and Black Truffle Béchamel brought over from Bardot at Aria
Growing livelier by the minute, but never too loud, it was around 8:15pm that the Captain poured Molten Chocolate overtop “Kendall’s Slutty Brownie,” but no matter how good this or Delilah’s Rocky Road Sundae are it will still take more to outpace Josh’s Grandmother’s world-class Gooey Butter Cake as Las Vegas’ best Dessert.
