Upside Down AhBoong – Taiyaki, Taro Filling, Milk Tea & Black Sesame Swirl Soft Serve, Macaron
Slowly expanding via franchising, now with two locations in Las Vegas, SomiSomi specializes in Taiyaki with or without Soft Serve and thanks to fair prices the shop inside Shanghai Plaza has performed well with lines present from open to close since its debut.
Best known for AhBoong, Soft Serve in a fish-shaped Waffle with filling, guests place their order and wait briefly amidst colorful décor before digging in as up-tempo pop plays overhead.
A “do one thing and do it well concept,” the Taiyaki made fresh-to-order, “Upside Down AhBoong” are prudent for those who wish to enjoy more slowly and whether one selects Strawberry or something more original like Black Sesame the flavors are mild yet pure with homogeneous creaminess.
Now expanding to Dallas and the Southwest Vegas Valley 4 years after opening, despite growing competition, it was as a party of five that diners once again enjoyed an outstanding meal at ShangHai Taste on Wednesday.
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 twelve items were received, many old favorites but also all-new head-on Shrimp and Fish Wonton Soup 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, Crab or Beef.
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 green Dumplings, though even more interesting bites are found in the form of Cold Bean Curd Noodles slicked in Scallion Oil, or now with XO Sauce and Shrimp.
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 Fried Rice rivals the best in town thanks to bits of Chinese Sausage.
When Purple Potato releases new items it is time to get in line, Ramir Bolanos DeCastro’s boundless creativity making it uncertain when the next chance will be to sample stellar Butterscotch Brioche or the sweet yet savory Yema Ube Souffle Cake.
Family owned and operated from the start, Dominic Sang bringing family recipes from a Texas Doughnuttery to Sin City in October 2015, guests entering Glaze Doughnuts will notice little has since changed about the shop in 8 years while a soft base and creative toppings earn “Best of Las Vegas” accolades annually.
Located on Fort Apache Road, fair prices and friendly service undoubtedly part of Glaze’s appeal, what the shop lacks in selection is more than made up for in quality compared to the likes of Dunkin, Krispy Kream or other spots nearby.
Largely built on Yeast Rings, though undersized Fritters perform admirably, fans of simplicity will find Maple Frosting far more subtle than most while Chocolate and Vanilla Glaze are also of excellent quality with or without additions such as Cereal or Candy.
Not over-the-top, but balanced and complex, Ube and Coconut dazzle atop a fluffy leavened base while Peanut Butter and Jelly do the same, though if one is seeking Glaze’s top choice the decision comes down to Blueberry Cinnamon Toast, Churros and Horchata or Matcha Green Tea Pistachio that delivers sweetness beneath toasty notes.
Born in Logan Utah Crumbl took the city by storm, their Instagramable rounds offered in thirty stores across six states by 2019 and now in all fifty states with six in Las Vegas including the Durango location opened in May 2020.
Created by Sawyer Hemsley and Jason McGowan, rapid expansion through franchising yielding mixed results from store to store as evidence by Social Media, it was after nine variable experiences that the westside storefront proved competent, the staff exceedingly pleasant whilst describing each choice.
Undoubtedly popular in part due to photogenicity, though a sterile interior oversells the fact that everything is made from scratch, the first thing those entering will notice is Crumbl’s limited collection of just six weekly flavors, though on this week the overly-sweet Chocolate Chip was replaced by Semi-Sweet Chunks plus Sea Salt.
Still a young company, so much success despite only starting in September 2017 certainly enviable, best bites came from specials that included Red Velvet or Vanilla Cupcake, all the classic flavors well-represented including excellent Cream Cheese or Buttercream Frosting.
Offered onsite or via delivery from 8am until at least 10pm Monday through Saturday it was next that Lemon Glaze performed well thanks to tart top-notes while Jammy Heart looks like a Linzer but doubles down with soft Shortbread layers plus Raspberry Frosting.
Again finding “Cake” concepts better than the Cookies by which crumbl made their name its safe to say the “Cinnamon Square” abandons the idea entirely as each Butter-soaked bite is best enjoyed with utensils from its individual container.
BBQ Sandwich on Sesame Bun, Slaw, BBQ Sauce, Asian Slaw, Gooey Mac & Cheese
Panang Brisket Curry, Jasmine Rice, Gooey Mac & Cheese, Salad with Ginger Sesame Dressing
BBQ Pork Belly Fried Rice
Mesquite Smoked Pork Belly, Garlic Chili Pulled Pork
BBQ Brisket Mac & Cheese
Caramel Banana Pudding, Chocolate Graham Cracker Crumble, Nilla Wafers
Ube Whipped Cheesecake, Chocolate Coconut Crumble
Best seen as a passion project for local real estate agent Shawn Hong Lucky Cat BBQ serves up a selection of Smoked Meats and Asian-inspired sides from a kitchen pulled behind its owner’s pickup truck.
Self-described as having “sporadic days and times for food service,” the Smith’s on Sahara at Durango a popular Saturday location, consecutive visits found service friendly and un-hurried while prices hover around the same as what one might pay at a sit-down Barbecue joint.
Fairly well traveled while researching his craft, Hong and friends frequently posting their escapades online, Brisket finds fat well rendered beneath a generous Pepper bark whether on its own or served as specials including the likes of convincing Panang Curry atop Rice.
Less sold on Pulled Pork with a good bit of Garlic, though Mesquite smoked Belly is loaded with Umami sauced or chopped in Fried Rice, sides range from middling Mac n’ Cheese to fragrant Asian Slaw and top notch Pasta or Potato Salad with complex aromatics.
Continuing the innovative ideas with Dessert, though to a purist the Cocoa could be left out of otherwise excellent Caramel Banana Pudding, Ube “Cheesecake” eats more like airy Pudding atop a Chocolate-Coconut Crumble that adds texture and nuance.
La Paradiso – Mortadella, Stracciatella, Pistachio Cream, Pistachio, Schiacciata Bread
La Summer – Prosciutto Toscano, Mozzarella, Tomato, Basil, Schiacciata Bread
Expanding akin to any other Social Media savvy brand it is under the leadership of Tommaso Mazzanti that All’Antico Vinaio has grown outside of Florence, where three shops have been drawing crowds of locals and tourists since the early 90s.
“Home of the world’s best Sandwiches” per Saveur, and now with three New York locations plus one in SoCal, guests visiting the Las Vegas location at UnCommons can expect a minimum of one hour’s wait to taste housemade Schiacciata wrapped around imported Italian ingredients.
A partnership with the Bastianich family here in America, Tommaso’s embrace of everything from tripadvisor to TikTok making All’Antico Vinaio impossible to miss, Vegas sees local talent at the helm preparing everything from Mazzanti’s famous Pecorino Cream to crumbled Pistachios ready to be layered atop Meats including Mortadella, Sbriciolona and Prosciutto Toscano.
Priced $17 to $20+ for Sandwiches that can probably serve two at Lunch flavors range simple to sophisticated, “La Summer” essentially a Caprese plus Prosciutto between two slices of crisp Bread with excellent chew and La Paradiso an instant classic for those familiar with Italy thanks to Mortadella, Stracciatella and Pistachio Cream.
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 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 an Oatmeal Scotchie eat soft and chewy within a gently crisp rim.
Not forgetting a Vegan Snickerdoodle, though whatever fat is utilized tastes buttery and rich, additional Chocolate Chip varieties with Nuts or Sea Salt fare well but pale in comparison to the flourless Chocolate Cloud and textbook Peanut Butter round.
Described as a “Faith-based” business Abel’s Bagels opened late-2022 at 7150 S Durango Blvd Suite #130, owner Nick Pace of an organic juice bar in Roslyn New York hoping to bring “authentic” New York Bagels to Sin City along with other favorites from “Nook’s Organic.”
Inspired by the Bible’s Abel and Mr. Pace’s commitment to quality it is from 7am Monday through Saturday and 8am Sunday that Abel’s offers not only hand-rolled, boiled and baked rounds but also Sandwiches, Smoothies and Acai Bowls.
Sourcing good Ingredients and Coffee, high-gluten Flour the backbone of any proper Bagel, Abel’s collection includes all the favorites save for Egg while Cream Cheese is offered on its own or with up to three mix-ins ranging from Fruits or Vegetables to Macha and Peanut Butter.
Friendly in terms of service, though prone to selling out of top choices early on weekends, Bagels run $1.75 a piece with discounts by the dozen for specimens with a good skin and light crackle that quickly gives way to a chewy center that performs at nearly New York standards whether flecked in Seeds or dotted with Raisins.
Part of the St. George dining scene since 1991Croshaw’s Gourmet Pies is undeniably the city’s most popular space for Dessert, lines starting before opening and pre-orders in the hundreds common with popular flavors frequently sold out well before closing.
Owned by Ron Lloyd and Greg Croshaw, a focus on family and preservative-free products evident across the menu, guests are invited to indulge in Sandwiches, Soups or Salads though everyone in attendance knows well that something surrounded by Crust is the best bet.
Offering 34+ flavors daily, tangy Sour Cream Lemon a best-seller thanks to its smooth center and delicate Cream, those with good fortune will also find Blueberry or Apple offered similarly with the latter flecked by Nuts and the former beneath Meringue.
Not forgetting Pot Pies, three styles highlighted by tender Chicken with Vegetables, additional highlights include Lemon Cheesecake with medium-thick consistency and Banana Cream nearly as good as the one made by Emeril.
Now serving Sin City for over three years it was via online ordering Wicked Donuts were picked up on Sunday, execution less dialed-in than prior though the majority were still quite delicious.
Already discussing Pastry Chef Robert Teddy’s background here, it was from the seasonal menu that 15 styles were tasted, classics both Raised and Cake buttery with premium handmade toppings including real Vanilla Bean, fresh Fruit and rich Chocolate Ganache.
Offering roughly two-dozen flavors daily, in addition to freshly-fried minis available in a keto-friendly fashion, any discussion of Wicked Donuts should begin with the base, buttery Brioche or toothsome Cake best allowed to shine beneath tangy Buttermilk or Vanilla Glaze, though upgrading to Chocolate or Maple is highly advised.
Next indulging in old favorites, PB&J continuing to occupy rarefied air as one of Las Vegas’ best Donuts while the Cointreau Crème Brulee outperforms many plated Deserts, it is best to skip Fritters as Teddy’s still lacks the desirable amount of Fruit.
Eschewing Artificial Colors or Preservatives, a fact pertinent to Cream-filled choices that may be left in a conference room or kitchen at room temperature, suffice it to say that most will not last long, nor did “Cookies & Cream” which is as rich as it sounds.
Leaving crispy Bacon of Maple Iced Brioche, a classic rarely done better in Sin City, “Guava Cheesecake” makes lips pucker while “Blue Suede Banana” riffs on the King’s favorite minus Pork but plus Dark Chocolate.
The third in a string of Palette concepts, a House in San Francisco followed by a Garden in San Mateo, Palette Tea Lounge seeks to bring Las Vegas the sort of Dim Sum that has yet to be seen off The Strip.
Situated in a large Chinatown space at 4601 Spring Mountain Road, hours from 11am until 10pm Wednesday through Monday finding Lunch far more popular than Dinner, it was as a party of four that guests sat down in a largely empty room at 6:00pm Wednesday.
Founded by the team of short-lived Koi Palace at Lucky Dragon, both service and cleanliness outpacing the majority of Chinatown, it was after hearing several items were sold-out that a palette of Sauces were poured while twenty-one items were prepared.
Well-priced in comparison to both portion and quality, Iberico Cha Siu from Spain and Peking Duck with shattering Skin plus razor-thin Pancakes both showcasing Palette’s Ingredients, fans of Seafood will find Ha Gow a bit too thickly wrapped while Sichuan Seafood Dumplings and Hot & Sour Softshell are spicy yet refined.
Reminiscing of the Ng’s first Koi Palace in 1996, a landmark still standing in the Bay Area today, additional Shellfish selections include cheesy Shrimp Toast and Honey Walnut Prawns upgraded by puffed Tapioca while latticed Chicken Potstickers and Siu Mai both perform well in comparison to XLB done far better at Shanghai Taste.
Sourcing domestic Wagyu for pricey Chow Fun, the cost-to-benefit ratio questionable as prepared, Black Truffle Duck Rice if fragrant and rich while “Coffee Ribs” cleverly served in a large cup are something of an acquired taste.
Not forgetting Salt & Pepper Squid, Sichuan Green Beans and a block of fiery Ma Po made from “Impossible” Meat Desserts at Palette are decidedly authentic with subtle Almond Soup beneath buttery Puff Pastry and “Salted Egg Lava Bao” deserving attention over Egg Tarts done far better outside Sin City.
John Lemon – Yeast Doughnut, Lemon Filling, Torched Lemon Meringue
Golden Knight – Yeast Doughnut, Chocolate Frosting, White Chocolate Chips, Peanut Butter
Fudging Love You – Yeast Doughnut, Chocolate Frosting, Chocolate Frosting bottom, Chocolate Whip, Chocolate Cheesecake, Chocolate Chips
The Blow Torch – Yeast Doughnut, Vanilla Custard, Caramelized Sugar
Smashin’ Apple – Yeast Doughnut, Apple Pie Filling, Streusel, Whip, Caramel Drizzle
The Big Samoan – Yeast Doughnut, Caramel Frosting, Chocolate Frosting bottom, Toasted Coconut, Chocolate Drizzle, Caramel Drizzle
Located at 9435 West Tropicana Avenue inside Crossroads Plaza Shopping Center and open 24-hours Pinkbox Doughnuts remains Las Vegas’ premier spot for Artisan Doughnuts, just as it has since debuting over a decade ago.
More and more social-media savvy over the years this visit entailed far beyond the usual “OG Classics,” and although PinkBox’s Old Fashioned Cogwheels are still Las Vegas’ best additional traditional choices are mostly as expected making “Fancy Pancy” or “Show Off” choices a necessity.
Fully committed to clever nomenclature, “Goin’ Bananas” packed with Pudding beneath lots of Frosting, “Smashin’ Apple” succeeds thanks to housemade Pie Filling while traditional Bars show Roberto Armanino knew early-on to nail the basics.
Replenishing supply as necessary, high volume assuring everything is fresh, “Golden Knight” and “Big Somoan” each achieve high marks while January’s “Fudging Love You” upgrades the traditional Bismark by way of Cheesecake Filling.
Not forgetting a Blow Torch with crackling Sugar “Banana Puddin’” and “John Lemon” add even more diversity in terms of Fillings and creativity.
Unquestionably Las Vegas’ top choice for French Pastry over the past 8 years Rosallie Le French Café continues to show well on-site or to-go, a Monday morning delivery finding Pastries carefully arranged with several still warm and both the Croissants as well as the Danishes still the best in town.
BREAKFAST BURGER – 6oz beef burger, new school american cheese, bacon, french toast bun, hash brown, maple syrup, sunny egg
CHINA RANCH DATE CAKE – caramelized kabocha pumpkin, miso toffee sauce, ginger ice cream
PINEAPPLE UPSIDE DOWN SUNDAE – greek yogurt soft serve, pineapple upside down cake flavors
BROWN BUTTER PANCAKES – bourbon maple butter
APPLE PIE FRENCH TOAST – spice poached apples, toasted pecans, whipped chai creme fraiche
Referencing a recently heard quote “the end result is never better than the quality of the Product you start with” Roy Ellamar’s new restaurant titled Fine Company is everything one might expect and more than one could possibly hope for in Downtown Summerlin.
Mostly quiet since departing his namesake Harvest at Bellagio in 2021, as seasonal and smart a Restaurant as Las Vegas Boulevard has ever hosted, Fine Company finds Roy and team cooking familiar Food flawlessly while the service is top notch.
A full rebuild of MTO, the space now warm and open with wood punctuated by spots of color plus cookbooks, it is once seated that guests will find the 10:00am-3:00pm Brunch menu filled with everything from Spanish-inspired Dates to the twice-baked Banana Bread that Ellamar’s mother has been baking since his childhood in Hawaii.
Continuing a trend of Strip-Chefs flourishing in the community, Roy’s ability to prepare great Ingredients in a way that lets them shine amongst the best in Sin City, one need look no further than the aptly named “Salmon Avocado Toast” to understand as Norwegian Fish melds perfectly with Heirloom Tomatoes, Herbs and creamy Avocado.
Managed by Jamie Greco and backed by LEV, each server wearing a smile with comprehensive knowledge of the menu, the FILETO FISH Sandwich goes well beyond its tongue-in-cheek reference thanks to crispy Halibut and vibrant Remoulade while SALT & PEPPER SHRIMP burst to the tooth yielding sweet flesh.
Expanding the Sandwich menu at lunch, more composed plates now offered at dinner, Roy’s Breakfast Burger excels thanks to good Beef and a crispy Hash Brown while Fried Chicken brings sweet heat in comparison to slowly roasted Pork complimented by Pesto and housemade Giardiniera.
Undoubtedly a Brunch spot, Pancakes fluffy with hints of Malt complimented by top-shelf Syrup, Fine Company’s French Toast arrives double-thick with golden exterior overlying a custard-soaked center crowned by Chai Cream and Spiced Apples.
Chic but family-friendly, a neighborhood Restaurant by all standards including prices that are more than fair, Desserts reminisce of Harvest’s highlights whether one selects the China Ranch Date Cake, fragrant Panna Cotta or Ice Cream Sundae inspired by Pineapple Upside Down Cake.
Combo Ole – Nutella, Spanish Hot Chocolate, Bavarian Cream, Dulce de Leche, Cinnamon Sugar
Started at Town Square and since expanded to a strip-mall on the edge of Henderson Ole Churros comes from Spaniards David and Jose, their dedication to creating proper Spanish Churros going so far as to import equipment and Chocolate from Alicante and a storied recipe from Madrid.
Even more basic a setup than Chocolateria Los Artesanos 1902 or Chocolatería San Ginés, Soft Serve Ice Cream perhaps the only inauthentic item on a concise menu, Churros come freshly-fried and unadorned so that each golden piece can be dunked in quality dips including proper Hot Chocolate or luscious Dulce de Leche.
A “do one thing do it well” concept, as Churros routinely are in Spain, expect each bite to be crisp and oilless on the exterior with a soft flex in the middle that is even more exaggerated when eaten warm.
Shirazi Salad – Cucumbers, Tomato, Onion, Citrus Mint Dressing
Falafel
Masto Khiar
Hummus
Kashk Bademjan
Baba Ghanoush
Koobideh Kabob
Chicken Kabob
Shish Kabob
Barg Kabob
Lavash
Fesenjaan – Chicken, Pomegranate & Walnut Sauce
Zereshk Polow – Barberry, Onion
Baklava
Napoleon
As the eldest occupant of Global West Plaza and the oldest Persian Restaurant In Las Vegas Zaytoon is more easily overlooked than many local eateries, but using the same recipes for decades the space on Durango is a breath of fresh air in a time when authenticity is often lacking.
Family owned and the combination of eatery plus market, the later featuring imported goods as well as groceries, plates come from a kitchen steeped in tradition such that everything from Lavash to several styles of Baklava are made on-site daily.
Muslim owned and Halal-certified, a name that translates as Olive seemingly appropriate for peaceful confines, guests can expect Kabobs served at a fair price though the real highlights come from Stews such as bold Ghormeh Sabizi and Fesenjaan that is complex but not overly sweet like many.
Yonutz Donuts and Ice Cream – Spring Valley Las Vegas
Classic Strawberry Sprinkles Donut
Strawberry Cheesecake Donut
Apple Pie Donut
Cookies N Cream Donut
Giant Pebbles Donut
Nutella Donut
Cinnamon Toast Crunch Donut
Salted Caramel Biscoff Donut
Boston Cream Donut
M&M Donut
Dulce de Leche Donut
Samoa Donut
A repeat champion on Dessert Wars it seems only natural that Yonutz is now expanding via franchises, a location on South Durango joining the rapidly expanding corridor now home to UnCommons, Durango Casino and eventually The Bend.
Big on branding, so much so that they are “home to” influencers per the website, Yonutz’s claim to fame is a “SMASHED” Donut seen at Afters since 2014, though here the Donuts baked twice-daily are uniquely topped or filled with more choices than the competition.
Roughly $3 per Donut without Ice Cream, seemingly a bargain compared to the likes of Wicked, St. Honore or Gabi, where Yonutz falls short is actually the products themselves as Donuts are on par with Dunkin thanks to a flavorless base that is dense yet slightly dry.
Opened November 11th, the owner still on-site offering free bites to guests in early January, roughly half the “Giant” Donuts come simply glazed while others arrive with minimal filling, “Apple Pie” and Nutella barely perceptible while Dulce De Leche, Samoa and Salted Caramel Biscoff aren’t really “giant” but overloaded enough to make up for the unremarkable Dough and good enough to warrant a return for some Ice Cream.
Tucked away amidst one of the larger complexes along the Western portion of Spring Mountain L’Epidor Bakery has been doing good business for well over a decade, the recent opening of Ppang Co prompting a return visit that found shelves better stocked and prices on par with others nearby.
Smaller than other Asian pastry shops in town, though offering no less impressive a selection, flavors predictably trend less sweet than American or French Pastry whether one selects a delicate Cream Cheese Danish or Concha-like Soboru plus or minus Cream.
All pre-packaged to-go, the Ingredient list far from artisanal, Egg Custard tastes a little off with a sticky texture while the Coffee-tinged Roti and Honey Cake are unique and restrained but still quite enjoyable.
Not sold on Raspberry Jam Thumbprints that are far too dry, though Tuiles labeled as Cookies shine whether Coconut or Almond, L’Epidor’s best bites come from products made with Chestnuts and whether one chooses the smaller Roll or $9.75 shareable Cake the complex textures and flavors are worth every cent and calorie.
