Endo Edibles

September 1, 2018
9:58 AM
by: Uhockey

District: Donuts. Sliders. Brew., Las Vegas NV

District: Donuts. Sliders. Brew.

Stumptown Cold Brew Coffee

Kolache – Spicy Smoked Sausage, Candied Jalapeno Peppers, White Cheddar Cheese

Kolache – Cherrywood Smoked Bacon, Scrambled Egg, American Cheese

Biscuit – Chicken Fried Pork Belly, White Gravy, Pickled Red Cabbage

Monte Cristo Croque-Nut – Applewood Smoked Ham, Havarti Cheese, Dijon, Griddled Donut, Raspberry Preserves, Powdered Sugar

Glazed Donut

Cinnamon Sugar Donut

Brownie Batter Donut

Banana Pudding Donut

Blueberry Cheesecake Donut

Vietnamese Ice Coffee Donut

Brown Butter Drop

Although District: Donuts. Sliders. Brew. has existed in New Orleans’ Garden District since 2013 it was not until Halloween 2016 that the first of two visits were made while in The Big Easy for a conference, stop one finding staff all dressed up for the holiday as they prepared some of the Nation’s best Donuts which prompted a trip to their smaller corner store two days later for fear of missing out on new flavors…flavors that as of 08/31/18 have arrived in Las Vegas as part of The Cosmopolitan’s Block 16 Urban Food Hall.

Not to be overlooked as part of a massive overhaul next to ever-popular Marrquee and Holstein’s on Cosmo’s second floor, the former Sports Book now downstairs and its space converted into a free-flowing collection of six concepts gathered across the United States, it is right up front that guests will find a steady line beginning at 6am daily, competition from nearby Milk Bar and Eggslut offering diners additional early morning choices but neither running the gamut of flavors quite like District.

Known for quality sourcing and small-batch production across five stores back home, the brand’s first venture outside of Louisiana adhering to similar principles of “real Food made with integrity,” it is after navigating the line that items are selected from a concise menu, no price higher than $8 even though several come stacked with Proteins from well-known Farms such as Creekstone, Truebridge and Joyce where Animals are raised the right way and certified all-natural.

Tapping Stumptown for Espresso and Coffee with prices competitive to what Starbucks charges on Las Vegas Boulevard, a large Cold Brew poured over Ice bold yet smooth and also available as Nitro for one dollar more, it was sipping slowly that Breakfast began with two Kolaches, the Eastern European specialty offered in limited quantities with one of two fillings including Ham, Egg and Cheese or a thick link of Sausage topped in Jalapenos whose smoke and heat play well off the sweet Dough around them.

Additionally offering scratch-made Biscuits for early arrivals, their production stopped in favor of Brioche Buns for Sliders at eleven o’clock, savory Breakfast fans will not find themselves disappointed after one bite of fluffy Flour and Buttermilk topped with fried Pork Belly and peppery Gravy while those seeking the best of both worlds may wish to go all-in with a “Croque-Nut” featuring day-old rounds sliced and grilled around smoked Ham, Cheese and Mustard given the Monte Cristo effect by Confectioner’s Sugar and Jelly.

Saving Donuts for Dessert, seven of the first day’s selection ranging $3 to $4.25, it is immediately evident on simply handling one fresh specimens that District has put a lot of effort into building a base far superior to what one might expect from pre-mixes used at Dunkin or Krispy Kreme, the Glazed and Cinnamon-Sugar topped Rings at least twice the physical weight of either chain but their texture still springy and oillesss beneath an exterior that is fried golden crisp.

Planning to eventually cycle through over one-hundred combinations of Glaze and Filling, each made daily and free of artificial ingredients, it was on the heels of simpler selections that a mound described as “Brownie Batter” was discovered to be unfilled but topped with a combination of Frosting, Chunks and Chips that tasted precisely as described, follow-ups of Banana Pudding and Blueberry Cheesecake also highly reminiscent of their namesakes with the former particularly impressive thanks to the inclusion of Bruleed Fruit and authentic Nilla Wafers.

Finishing with Coffee in another form, a thickly Frosted pocket kissed with Cinnamon and packed with Milk Jam guaranteed to make a mess of anyone attempting to indulge on the go, it was not until stopping to look one more time that New Orleans’ famous Buttermilk Drop was noticed in the bottom of a plastic case, the $3 ball offered in limited numbers each day every bit as good as memory recalled and a very welcome addition to the local Food scene.

FIVE STARS: Personally felt to be one of America’s five best Donut Shops alongside Doughnut Vault, PVDonuts, Blue Star and Sidecar the Las Vegas version of District: Donuts. Sliders. Brew. fares every bit as well as those in New Orleans and if day two of operation is already this good the future seems very bright for both District and the Block 16 concept as a whole.

RECOOMMENDED: Spicy Smoked Sausage Kolache, Chicken Fried Pork Belly Biscuit, Monte Cristo Croque-Nut, Banana Pudding Donut, Vietnamese Ice Coffee Donut, Brown Butter Drop.

AVOID: N/A.

TIP: Open 6a-midnight daily with Biscuits and Kolaches stopped at 11a and replaced by Sliders, Waffle Fries and Salad. Donut selections change daily though Buttermilk Drops, Glazed, Cinnamon Sugar and Chocolate Frosted are constant.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.cosmopolitanlasvegas.com/restaurants/district-donuts-sliders-brew
www.districtdonuts.com

August 30, 2018
6:00 PM
by: Uhockey

Slater’s 50/50, Las Vegas NV

Slater’s 50/50

Iced Tea

Pork-a-Palooza – Bacon Salt & Vinegar Chicharron, Salted Caramel Bacon Kettle Corn, Sweet & Sour Agave Pork Wings, Crispy Pork Belly with Jalapeño-Bacon Jam, Slater’s Giardiniere

Bacon Mac and Cheese Balls – Housemade Bacon Mac and Cheese Balls, Panko Breading, Tapatio Ranch

Best Damn Bacon Cheeseburger – 50/50 Patty, Thick-Cut Bacon, Grilled Onions, American Cheese, Lettuce, Tomato, Thousand Island on a Brioche Bun with French Fries and Slater’s Bacon Ketchup

P.B. & Jellousy – 50/50 Patty, Thick-Cut Bacon, Natural Peanut Butter, Strawberry Jelly on a Honey Wheat Bun with Vanilla Ice Cream, Sweet Potato Fries and Pumpkin Sauce

Bacon Chili Crunch – 50/50 Patty, Melted Cheddar Cheese, Slater’s Bacon Chili, Potato Chips, Lettuce, Tomato, Red Onions on a Brioche Bun, Sweet Potato Fries and Pumpkin Sauce

Ultimate S’more Shake – Toasted Marshmallow Shake, Marshmallow Fluff, Crumbled Graham Cracker Crust, Chocolate Syrup, Campfire Roasted S’more

The King Shake – Peanut Butter and Roasted Banana Shake, Peanut Butter and Bacon Crust, Caramelized Banana, Chocolate Sprinkles, Smoked Bacon

Happy Happy Birthday Shake – Funfetti Shake, Vanilla and Sprinkles Crust, Dum Dum Suckers, Twinkies, Birthday Cake, Finished with sparklers

While it seems unlikely anyone has said “Las Vegas sure could use another Burger joint” with a straight face lately the fact remains that locals and tourists love a good Patty between Bread and in late July 2018 Slater’s 50/50 brought their brand from Southern California to Sin City in a sizable shopping complex at 467 East Silverado Ranch Boulevard.

Originally opened by Scott Slater in Anaheim Hills around June 2009 and slowly expanding since, a sizable Beer list and Scott’s famous blend of 50% Ground Bacon and 50% Ground Beef earning numerous accolades and countless fans along the way, guests entering Slater’s newest location are immediately greeted by smiling faces at a hostess podium before being led to seats, a collection of banquets, tables and high-tops spreading right-to-left from the Bar and surrounded by TVs.

Playing on the subtitle “Bacon. Burgers. Beer.” across the menu, a several page pictorial homage to Meat with an occasional Salad thrown in for good measure, it was with Iced Tea and Water poured that items were perused and decisions made, the extensive Beer list saved for those who might appreciate it – in particular the sort who might benefit greatly from a $30 subscription allowing them one Beer every day of the week for a full month.

Focused on guest experience even in its franchising phase, locations in Texas and Hawaii the first outside of California with Nevada next, it was with drinks always kept brimming that a polite young server offered suggestions before the table came to a consensus, the only major issue of the evening largely beyond his control and related to the manager’s irrational decision to leave one whole section closed while several tables were exposed to 85ᵒF temperatures thanks to sunlight pouring through a window still awaiting its custom shade.

Eventually forced to demand a change of seats, the “closed” section immediately half-full and all affected much happier, it was just moments later that an Appetizer entitled “Pork-a-Palooza” arrived, the five item spread highlighted by sweet and salty Kettle Corn riddled with crumbled Bacon as well as Pork Belly sliced thin and topped with sticky Jalapeno Jam.

Equally enjoying gooey Macaroni and Cheese flecked with Bacon before a trip to the deep-fryer, an unexpected lightness speaking to fresh and hot Oil that also gives Slater’s Fries a far better texture than the average Burger spot whether one chooses Idaho spuds or the sweeter orange version, it was here that focus turned to three Burgers, all with the 50/50 Patty subbed at no additional cost and first bites of the “Best Damn Bacon Cheeseburger” showing excellent juiciness throughout a fine grind that tastes largely like Beef but with a bit more salinity.

Taking no shortcuts even with Sauces, everything from Bacon-spiked Ketchup and Tapatio Ranch to Pumpkin Puree and Peanut Butter made in-house, it was after a few bites of the fork & knife Bacon Chili Crunch Burger given texture by Potato Chips and Red Onions that things got a little weird, the “P.B. & Jellousy” exactly what it sounds like but better as the thick Bacon and a Patty cooked Medium play well off PB&J with an extra $1.50 allowing guests to go one step further in terms of combining some of America’s favorite things.

Busy even on a Thursday night with kids back in school, the average check and portion sizes a bit larger than nearby competitors reflected by a more mature clientele, that fact certainly did not stop many tables from indulging in one of Slater’s five Milkshakes, the “Happy Happy Birthday Shake” enough to make anyone feel like a child at heart when it arrives super sweet and ablaze with Sprinklers while “The King” and “Ultimate S’more” concoctions are each a little more balanced in terms of flavor, though at a place so big on Bacon the obvious choice is Elvis’ favorite blended to a velvety texture with a Bruleed Banana on top and Peanut Butter all around.

FOUR STARS: Although one might think the Valley’s market for Burgers is saturated Slater’s 50/50 offers something unique by way of not only its famous Patty but also an experience that feels more Sports Bar or even “sit-down” Restaurant than Fast Food, and were it not for the seating issues that went without apology thus forcing diners to stand up and move themselves the diverse menu would be well worth re-visiting sooner rather than later.

RECOMMENDED: Pork-a-Palooza, Bacon Mac and Cheese Balls, Sweet Potato Fries, P.B. & Jellousy, The King Shake.

AVOID: Due to the west-facing windows and lack of shades anytime within three hours of sunset makes at least four tables entirely uninhabitable and management should realize that. Also, the Pumpkin Sauce and Bacon Salt are a bit much…

TIP: Open 11a-10p Monday through Thursday, till midnight on Friday and Saturday with Brunch also offered on weekends beginning at nine o’clock – just in time for kickoff this football season.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.slaters5050.com/locations/las-vegas/

Posted in Dessert, Food, Ice Cream, Las Vegas, Nevada, Pork, Slater’s, Slater’s 50/50 Tagged 50/50, 50/50 Patty, Agave, Agave Nectar, Agave Pork Wings, American Cheese, Bacon, Bacon Cheeseburger, Bacon Chili, Bacon Chili Crunch, Bacon Chili Crunch Burger, Bacon Jam, Bacon Ketchup, Bacon Mac & Cheese, Bacon Mac & Cheese Balls, Bacon Mac and Cheese, Bacon Mac and Cheese Balls, Bacon Mac n' Cheese, Bacon Mac n' Cheese Balls, Bacon Salt, Bacon Salt & Vinegar, Bacon Salt & Vinegar Chicharron, Banana, Bananas, Beef, Belly, Best Damn Bacon Cheeseburger, Birthday, Birthday Cake, Birthday Cakes, Bread, Breading, Brioche, Brioche Bun, Bruleed Banana, Bruleed Bananas, Bun, Buns, Cake, Cakes, Campfire Roasted S’more, Campfire Roasted S’mores, Campfire S’more, Campfire S’mores, Caramel, Caramel Corn, Caramel Popcorn, Caramelized Banana, Caramelized Bananas, Cheddar, Cheddar Cheese, Cheddar Macaroni & Cheese, Cheese, Cheeseburger, Chicharron, Chicharrons, Chili, Chip, Chips, Chocolate, Chocolate Sprinkles, Chocolate Syrup, Corn, Cow, Cows, Cracker, Crackers, Cream, Crispy Pork Belly, Crispy Pork Belly with Jalapeño-Bacon Jam, Crumbled Graham Cracker, Crumbled Graham Cracker Crust, Crust, Dark Chocolate, Dessert, Desserts, Dressing, Dum Dum, Dum Dum Sucker, Dum Dum Suckers, Dum Dums, endoedibles, Fluff, Food, Foodie, French Fries, French Fry, Fries, Fry, Funfetti, Funfetti Milkshake, Funfetti Shake, Giardiniere, Graham, Graham Cracker, Graham Cracker Crust, Graham Crackers, Grahams, Grilled Onion, Grilled Onions, Ground Bacon, Ground Beef, Hamburger, Happy Birthday Milkshake, Happy Birthday Shake, Happy Happy Birthday Milkshake, Happy Happy Birthday Shake, Honey, Honey Wheat, Honey Wheat Bun, Hot Sauce, Housemade Bacon Mac and Cheese Balls, Ice Cream, Iced Tea, Jalapeno, Jalapeño Jam, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Jam, Jelly, Ketchup, Kettle Corn, Las Vegas, Lettuce, LV, Mac & Cheese, Mac & Cheese Balls, Mac and Cheese, Mac and Cheese Balls, Mac n' Cheese, Mac n' Cheese Balls, Macaroni, Macaroni & Cheese, Macaroni and Cheese, Marshmallow, Marshmallow Fluff, Marshmallows, Melted Cheddar Cheese, Michael Uzmann, Milk Shake, Milkshake, Natural Peanut Butter, Nevada, NV, Onion, Onions, P.B. & Jellousy, P.B. & Jellousy Burger, Panko, Panko Breading, Patties, Patty, PB & Jellousy, PB & Jellousy Burger, PB&J, Peanut, Peanut Butter, Peanut Butter & Bacon, Peanut Butter & Bacon Crust, Peanut Butter & Jelly, Peanut Butter & Roasted Banana, Peanut Butter & Roasted Banana Shake, Peanut Butter and Bacon, Peanut Butter and Bacon Crust, Peanut Butter and Jelly, Peanut Butter and Roasted Banana Shake, Peanuts, Pepper, Peppers, Pickle, Pickles, Pig, Popcorn, Pork, Pork Belly, Pork Rind, Pork Rinds, Pork Skins, Pork Wings, Pork-a-Palooza, Potato, Potato Chip, Potato Chips, Potatoes, Pumpkin, Pumpkin Sauce, Pumpkins, Ranch, Ranch Dressing, Red Onion, Red Onions, Roasted Banana, Roasted Bananas, Salt, Salted Caramel, Salted Caramel Bacon Kettle Corn, Salty Caramel, Sandwich, Sandwiches, Sauce, Scott Slater, Shake, Shakes, Sin City, Slater’s, Slater’s 50/50, Slater’s Bacon Chili, Slater’s Bacon Ketchup, Slater’s Giardiniere, Smoked Bacon, Sparkler, Sparklers, Sprinkle, Sprinkles, Strawberries, Strawberry, Strawberry Jam, Strawberry Jelly, Sucker, Suckers, Sugar, Sweet & Sour, Sweet & Sour Agave Pork Wings, Sweet Potato, Sweet Potato Fries, Sweet Potato Fry, Sweet Potatoes, Syrup, S’more, S’more Milkshake, S’more Shake, S’mores Milkshake, S’mores Shake, Tapatio, Tapatio Ranch, Tapatio Ranch Dressing, Tea, The King, The King Milkshake, The King Shake, Thick-Cut Bacon, Thousand Island, Thousand Island Dressing, Toasted Marshmallow, Toasted Marshmallow Shake, Toasted Marshmallows, Tomato, Tomatoes, Twinkie, Twinkies, Ultimate S’more Shake, Ultimate S’mores Milkshake, Ultimate S’mores Shake, Vanilla, Vanilla & Sprinkles, Vanilla & Sprinkles Crust, Vanilla and Sprinkles Crust, Vanilla Ice Cream, Vegas, Vinegar, Wheat

August 30, 2018
11:28 AM
by: Uhockey

Shiraz Restaurant Catering, Las Vegas NV

Shiraz Restaurant Catering

Garden Salad – Red Onion, Tomatoes, Cucumbers, Lettuce, Olives, Feta Cheese

Raita – Mildly Spiced Yogurt, Cucumbers, Onions, Tomatoes (no photo)

Basmati Rice

Butter Naan Bread

Keema Paratha – Ground Lamb

Tahdig – Persian Crispy Rice

Goat Biryani – Marinated Goat, Rice

Malai Chicken Tikka – Chicken, Cream, Cashew Paste, White Pepper, Spices

Chelo Kabob Koobideh – Ground Filet Mignon, Lamb, Spices

Fesenjan – Chicken, Sauce of Pomegranate Molasses and Ground Walnuts

Ghormeh Sabzi – Beef, Sautéed Herbs, Leeks, Beans, Parsley, Green Onions, Bitter Greens, Fenugreek

Gajar Ka Halwa – Shredded Carrots, Sweetened Cardamom Milk, Almonds

Gulab Jamun – Milk Dumpling, Cardamom Syrup

Introduced to Persian Cuisine at Shiraz just two weeks prior it was with good fortune that Raja Abdul Majid and Chef Jainine Jaffer were willing to cater #supportlocal lunch the day after their Grand Opening celebration, though anyone who thinks Mr. Majid might not do an outstanding job under any circumstance is clearly unaware of just how long he has been in the business and how many meals he has served in his Restaurants or even to big time events on The Strip.

Located a straight shot up South Decatur Boulevard in the old Habib’s space at 2575, a sizeable venue with great design and a kitchen specially certified for catering large events, it was five minutes prior to 11:30am that Raja and one co-worker stepped off the elevator with a large cart and several plastic wrapped Aluminum trays, professionalism second to none shortly seeing everything unwrapped with serviceware, divided plates and even quality napkins included.

Part self-selected and part left in Shiraz Restaurant’s hands, the total of $15 per diner times twenty-five yielding a sizeable spread of thirteen dishes ranging from simple Salad to Iranian or Indian delicacies, it was with the air heavily perfumed that attendees inquired about several unfamiliar items before making choices, the Naan and Yogurt deemed safe first and going more quickly than Keema Paratha stuffed with ground Lamb but the later also eventually catching on and highly praised for its texture and crispiness by more adventurous palates.

Spending a good portion of lunch discussing Food rather than the topic being presented, Kabobs off the skewer a big hit atop Basmati Rice though one guest from Wisconsin and another from the Heartland felt the modestly spiced Malai Chicken Tikka was “too hot,” it was with ground Filet Mignon gone before second shift even saw it that many got a taste of Goat, the Meat not as plentiful as in India Oven Masala’s version though the tenderness and aromatics were equally excellent.

Happy to see Chef Jaffer include plenty of Tahdig, several comparing the texture to a Tortilla Chip when asked what it was, it was only after a little coaxing that many were willing to dip a spoon into dark green Ghormeh Sabzi or the unfamiliar pool of Fesenjan, though after some had taken a chance the latter became an impetus for ‘seconds,’ even those who typically shy away from anything ‘new’ taking a taste and all impressed by how a Meat could simultaneously be sweet, savory and almost like a Dip or Spread.

Finishing sweet, Jainine’s Gulab Jamun soft and creamy with a lot of Cardamom helping to tame the sweetness, it should perhaps come as no surprise that with this particular group the idea of Carrot Pudding for Dessert was a hard sell, but from the mouths of two Indian physicians, one well traveled gentleman and several first timers the heterogeneous blend of Carrots, Milk and Nuts with plenty of Butter ranged from “delicious” to “the best I’ve tasted aside from my mother’s.”

N/A: Making it blog policy to not ‘rate’ places based on catering alone the professionalism of Shiraz’s program is everything one might hope for, Raja Abdul Majid experience clearly showing in everything from packaging to presentation while Chef Jainine Jaffer’s bold Cuisine and Staff’s acceptance of it has virtually guaranteed them a monthly spot in the #supportlocal lunch rotation.

RECOMMENDED: Butter Naan, Chelo Kabob Koobideh, Fesenjan, Ghormeh Sabzi, Tahdig, Gulab Jamun, Gajar Ka Halwa.

AVOID: Goat Biryani could have used a little more Meat or at least less Rice.

TIP: Contact Shiraz via online form, Telephone (702) 870-0860 or Email info@shirazrestaurant.com for Catering inquires or checkout ezcater.com to do it on your own.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.shirazrestaurant.com

Posted in Bread Basket, Catering, Dessert, Food, Las Vegas, Nevada, Shiraz, Shiraz Catering, Shiraz Restaurant, Shiraz Restaurant Catering Tagged Almond, Almonds, Basmati Rice, Bean, Beans, Beef, Biryani, Bitter Greens, Bread, Butter, Butter Naan, Butter Naan Bread, Cardamom, Cardamom Milk, Cardamom Syrup, Carrot, Carrots, Cashew, Cashew Paste, Cashews, Catering, Cheese, Chelo, Chelo Kabob, Chelo Kabob Koobideh, Chicken, Chicken Tikka, Cow, Cows, Cream, Crispy Rice, Cucumber, Cucumbers, Dessert, Desserts, Dumpling, Dumplings, endoedibles, Fenugreek, Fesenjan, feta, Feta Cheese, Filet Mignon, Food, Foodie, Gajar Halwa, Gajar Ka Halwa, Garden Salad, Ghormeh Sabzi, Goat, Goat Biryani, Goat Cheese, Green Onion, Green Onions, Greens, Ground Beef, Ground Filet Mignon, Ground Lamb, Ground Walnut, Ground Walnuts, Gulab Jamun, Halwa, Jainine Jaffer, Kabob, Keema Paratha, Keema Paratha Bread, Koobideh, Lamb, Las Vegas, Leek, Leeks, Lettuce, LV, Malai Chicken Tikka, Marinated Goat, Michael Uzmann, Mildly Spiced Yogurt, Milk, Milk Dumpling, Milk Dumplings, Molasses, Naan, Naan Bread, Nevada, Nut, Nuts, NV, Olive, Olives, Onion, Onions, Parsley, Paste, Pastries, Pastry, Pepper, Peppers, Persian Crispy Rice, Persian Rice, Pomegranate, Pomegranate Molasses, Pomegranates, Raita, Raita Yogurt, Raja Abdul Majid, Raja Majid, Red Onion, Red Onions, Rice, Salad, Salads, Sauce, Sauce of Pomegranate Molasses and Ground Walnuts, Sautéed Herb, Sautéed Herbs, Sheep, Shiraz Catering, Shiraz Restaurant, Shiraz Restaurant Catering, Shredded Carrot, shredded Carrots, Sin City, Spice, Spiced Yogurt, Spices, Sugar, Sweetened Cardamom Milk, Syrup, Tahdig, Tomato, Tomatoes, Vegas, Walnut, Walnuts, White Pepper, White Peppers, Yogurt

August 29, 2018
11:22 AM
by: Uhockey

Purple Potato Catering [3,] Henderson NV

Purple Potato Catering

Housemade Bread – Purple Potato Jam, Coconut Pandan Jam

Rita Salad with Organic Grilled Chicken Breast – Shredded Kale, Romaine, Cherry Tomatoes, Corn, Avocado, Bacon, Boiled Egg, Feta Cheese, Tortilla Chips, Lemon Dijon Dressing

Coco Bowl – Spring Mix, Baby Arugula, Red Cabbage, Carrots, Bell Pepper, Edamame, Peanuts, Cilantro, Jalapeño Peppers, Smoked Maple Coconut, Coco Peanut Dressing

Ahi Tuna – Sesame, Soy, Lettuce, Tomatoes, Cucumbers

Bacon Adobo Garlic Fried Rice Bowl – Egg, Pickled Vegetables, Crispy Shallots, Green Onions

Ultimate Ube Bar

Ube Flan Cheesecake with Ube Thick Custard

Classic Chocolate Chip and Peanut Monster Cookie

Mango Calamansi Dark Chocolate Chip Monster Cookie

Red Velvet Chocolate Chip Monster Cookie

Green Tea Chocolate Chip Monster Cookie

Coconut Pandan White Chocolate Chip Monster Cookie

Ube Peanut Monster Cookie

Red Bean Chocolate Chip Monster Cookie

Dark Chocolate Chocolate Chip Monster Cookie

With Yonaka now unfortunately a thing of the past Wednesday afternoon was the first time Purple Potato was delivered to #supportlocal lunch by Ramir Bolanos DeCastro himself, an early arrival with several bowls and trays once again making fans of all who had the opportunity to taste.

Still standing tall at 10090 South Eastern Avenue with a menu that has recently seen several additions, not the least of which is a daily Brunch that runs from 8am until 2pm, it was from a budget of $15 per person for twenty-five attendees that Chef Ramir was asked to create a spread including both Vegetarian and low-calorie options, a smattering of new Desserts also sent from which an expanded collection of Monster Cookies took center stage.

Not a short distance to travel from a storefront on the opposite side of the Valley, though careful packaging and planning allowed each dish including those with soft-poached Eggs to arrive unscathed, it was beginning with Purple Potato’s new Rice Bowl topped in thick Pork Belly that many guests got started, fried Shallots offering crispy contrast while sticky sweetness lacquering the Bacon found its foil in Pickled Vegetables served on the side.

Moving next to two of Purple Potato’s signature Salads, one named Coco a textural marvel even before adding shiny cubes of Poke that played well off spice and a hint of smoke, the even more popular option turned out to be “Rita” which offered thin strips of grilled Chicken atop fibrous Kale and Summer Vegetables dressed up as a traditional Cobb.

Continuing to bake Bread on-site, Whole Wheat Loaves with a soft crumb no easy task but at Purple Potato’s done right whether on its own or smeared with brightly colored “Jam” textured like Hummus, it was from here that Desserts stole the spotlight, the Ube-Flan now taking on the form of Cheesecake accompanied by naturally sweetened Custard thick like Crème Anglaise while the “Ultimate Ube Bar” reminds one of Gooey Butter Cake supported by a pliable Oatmeal base.

Happy to see a “Quick Casual” eatery that understands diners need variety to remain interested, a total of eight Monster Cookies now on rotation, suffice it to say that choosing the “right” one is largely a matter of personal taste and although it seems Mango-Calamansi would have been better off with White Chocolate than Dark every other soft-centered option was delicious, the Red Bean or Coconut Pandan most likely appealing to those who don’t want *too* much Sugar while Ube that tastes largely like Peanut Butter and Jelly or Dark Chocolate-Chocolate Chip offer the sort of richness that is best enjoyed with Coffee or a glass of cold Milk.

N/A: Making it blog policy to not ‘rate’ places based on catering alone this is now the third time that Chef Ramir’s Henderson Restaurant has managed to impress a broad demographic of diners and with new Rice Bowls and Desserts it seems safer than ever to say that whether one chooses healthy or indulgent the results are bound to be delicious.

RECOMMENDED: Bacon Adobo Garlic Fried Rice Bowl, Rita Salad, Ahi Tuna, Ube Flan Cheesecake, Coconut Pandan Monster Cookie, Ube Monster Cookie, Dark Chocolate Monster Cookie.

AVOID: From someone who dislikes Citrus and Chocolate the Mango Calamansi Monster Cookie did not work.

TIP: Monster Cookies are now available for nationwide shipping, check https://purple-potato-lv.myshopify.com for details.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.purplepotatolv.com

August 24, 2018
6:05 PM
by: Uhockey

Bok Bok Chicken, Las Vegas NV

Bok Bok Chicken

Whole Rotisserie Chicken with Toom and “Fresh Pita”

Hummus – Chickpeas, Tahini, Garlic

Falafel Side – Salad and Tzatziki

Gatnaboor – Rice Pudding, Cinnamon, Rosewater

Opened at the beginning of August on Lake Mead Boulevard and apparently the first of three locations planned for Las Vegas it was while in the area for reasons otherwise that a stop was made at Bok Bok Chicken, a 6:00pm arrival on Friday finding the space empty save for at least five employees dressed in branded apparel including one who seemed to be the manager.

Labeled as Bok Bok Mediterranean via exterior signage, a better name based on the menu despite logo, website and décor all pushing Poultry, guests entering the Restaurant will quickly find themselves starring at a brief list of items divided across five monitors, the “fast casual” feel of Chipotle or other big corporate concepts immediately evident in everything from artwork to layout and prices.

Describing “backyard barbecue” traditions on the website despite a menu devoid of grilling or smoking and instead focused on Rotisserie or fried items it was after a few seconds of perusal that the decision was made to share one whole Chicken plus two sides and Dessert, a total of $25 including tax and tip reasonable considering ingredients promoted as “all natural” and “hormone free / non-GMO.”

Not requiring a wait secondary to the lack of patrons, a quick dip in the fryer for three pieces of Falafel the only thing separating payment from service, it was with Ice Water dispensed from a standard Coke Machine that guests waited before returning to the counter to obtain a single tray, the bagged Pita potentially scored from Smith’s down the street immediately raising suspicion while a lack of Toom suggested as being included with the whole Bird was not noticed until the manager brought it some ten minutes later.

Not typically the sort to go out of the way for Rotisserie Chicken, the prevalence of such at grocers including Walmart and Albertson’s making it evident that anyone with the equipment and time can produce an edible specimen, Bok Bok’s signature dish expectedly weighs in at a smaller size than many thanks to its promoted features, the skin taking on good color and crispiness while the flesh below ranges from juicy thighs and legs to Breast Meat that cries out for more Toom or Hummus the further one gets from the surface.

Thoroughly perplexed by the Pita, though the transparency of not trying to act as though it is homemade is perhaps commendable, suffice it to say that the texture is in fact no better than store bought and far from what one will find at Parsley, Amena or other local spots while the Hummus is fine and certainly better than Falafel that is thankfully not greasy but also easily forgettable.

Finally receiving a small cup of Toom with only a few bites of Chicken remaining, the garlicky Paste additionally offered “hot” mostly one note but at least flavorful compared to watery Tzatziki drizzled atop the fried Chickpeas, it was with a branded jar of Rice Pudding for $3.50 that dinner came to an end, the Rosewater offering a pleasant nose but the lack of sweetness or Cinnamon beyond the first bite making the rest just filler though it still looked better than pale beige Baklava kept in plastic clamshells at the counter.

TWO STARS: Oddly not discussing the source or “naturalness” of their ingredients online, a website full of photos that look far more enticing than what is actually served on-site joining several questionable Social Media reviews as evidence of what good PR can accomplish in 2018, it would seem that Bok Bok may wish to dial in the first location before expanding across the Valley as nothing here performs on a level equal to Parsley or other locally owned concepts selling a similar menu at comparable prices.

RECOMMENDED: Dark Meat Chicken, Hummus.

AVOID: Tzatziki, Falafel, Pita, White Meat Chicken.

TIP: 10a-10p daily in the plaza behind Pink Box Doughnuts.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.bokbokchicken.com

Posted in Bok Bok, Bok Bok Chicken, Bok Bok Mediterranean, Dessert, Food, Las Vegas, Nevada Tagged Bok Bok, Bok Bok Chicken, Bok Bok Mediterranean, Bread, Chick Pea, Chick Peas, Chicken, Chickpea, Chickpeas, Cinnamon, Cream, Dessert, Desserts, endoedibles, Falafel, Falafel Side, Food, Foodie, Fried Chick pea, Fried Chick peas, Fried Chickpea, Fried Chickpeas, Fried Falafel, Fritter, Fritters, Garlic, Garlic Toom, Gatnaboor, Hummus, Las Vegas, Lemon, Lemons, Lettuce, LV, Mediterranean, Michael Uzmann, Nevada, NV, Oil, Olive, Olive Oil, Olives, Onion, Onions, Pita, Pita Bread, Pudding, Puddings, Rice, Rice Pudding, Rose, Rose Water, Rosewater, Rotisserie, Rotisserie Chicken, Salad, Salads, Sin City, Sugar, Tahini, Toom, Tzatziki, Vegas, Water, Whole Rotisserie Chicken, “Fresh Pita Bread”, “Fresh Pita”

August 24, 2018
11:24 AM
by: Uhockey

Rosallie Catering, Las Vegas NV

Rosallie Le French Café Catering

Organic Greens Salad with Lemon Vinaigrette

Traditional Tabouleh

Duck Confit, Tomatoes, Vinaigrette and Greens Croissant

Brie, Onion Jam, Greens Croissant

Prosciutto, Melted Mozzarella, Roasted Red Pepper Croissant

Bacon, Fig Jam, Feta Cheese Croissant

Vegetarian Quiche with Red Pepper, Spinach, Eggs, Feta Cheese

Cinnamon Roll

Fruit Tart

Lemon Raspberry Tart

Recently celebrating three years since redefining French Pastry in Las Vegas it was for the fourth time that Rosallie catered #supportlocal lunch on Friday, a few old favorites and several new ideas delivered by General Manager Christophe while Chef and owner Jonathan Pluvinet tended to business in his native France.

Taking “Le French Café” to places nowhere in Las Vegas has yet rivaled and doing so since day one of opening by way of skill, quality ingredients and the sort of hard work it takes to convert a former convenience store into a Restaurant by hand, it was approximately five minutes early that the last of several trays and boxes were unloaded, a lack of plates or silverware necessitating some repurposing from past events but everything nicely presented and far larger in portion than the staff of twenty-two plus three speakers could possibly enjoy in just one sitting.

Specifically asked to meet dietary needs including Vegetarians and an allergy to Avocados, a simple Salad of Organic Greens starting things off for many with tangy housemade Vinaigrette, it was mistaking Tabouleh as Quinoa that others marveled at the lightness of what was actually Bulgur perfumed with Mint and finely diced Vegetables while additional guests dove headlong into fluffy Egg Custard served atop a buttery Crust that cut clean with razor-sharp edges using only a butter knife.

Known for peerless Croissants handmade daily, in this case fresh-baked and stuffed with four unique combinations of ingredients, it was after explanations from Christophe in his pleasant French accent that attendees were left to select amongst Prosciutto, Bacon, Duck or Vegetables, the Ham most popular amongst younger staff while those who took a chance on Duck were predictably impressed as were diners who indulged in crisp Pork whose salinity and smoke played well off crumbled Goat Cheese and housemade Fig Jam.

Not about to pass on Pastry from the man responsible for Jean Georges Steakhouse’s Brioche and several items formerly offered at Bellagio’s Jean Philippe it was as a massive upgrade on Cinnaholic that those still hungry divided up flaky Cinnamon Rolls lightly topped in Icing while others took two Tarts apart with plastic cutlery, the results not exactly gorgeous but not one person complaining whether they tasted Fruit lacquered with Apricot atop ground Almonds or tangy Lemon Curd with Preserves and fresh Raspberries.

N/A: Making it blog policy to not ‘rate’ places based on catering alone there is a reason Rosallie has made monthly #supportlocal appearances ever since the concept got started and whether sticking with the menu or allowing them to get creative there is no doubt even “picky” eaters will find something they like while those more willing to experiment may just find they like things they’ve never previously had an opportunity to taste.

RECOMMENDED: Duck Confit, Bacon and Fig Croissant, Tabouleh, Cinnamon Roll, Fruit Tart, Lemon Raspberry Tart.

AVOID: N/A

TIP: 7a-6p daily. Call ahead for pre-orders or catering and consider Yelp! on-line delivery for smaller orders if you can’t make it to the store.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.rosallie.com

Posted in Catering, Dessert, Food, Las Vegas, Nevada, Pork, Rosallie, Rosallie 'Le French Cafe' Tagged Almond, Almonds, Apple, Apples, Apricot, Apricot Glaze, Apricots, Bacon, Black Pepper, Black Peppers, Blueberries, Blueberry, Bread, Brie, Brie Cheese, Bulgur, Bulgur Wheat, Butter, Butter Croissant, Butter Croissants, Butter Crust, Catering, Cheese, Chocolate, Cinnamon, Cinnamon Roll, Cinnamon Rolls, Confit, Cream, crispy bacon, Croissant, Croissants, Crust, Custard, Dessert, Desserts, Dressing, Duck, Duck Confit, Egg, Egg Custard, Egg Yolk, Egg Yolks, Eggs, endoedibles, Extra Virgin Olive Oil, feta, Feta Cheese, Fig, Fig Jam, Fig Preserves, Figs, Food, Foodie, Frosting, Fruit, Fruit Tart, Fruit Tarts, Fruits, Glaze, Goat Cheese, Goat Feta, Greens, Ground Almond, Ground Almonds, Ham, Icing, Jam, Jams, Jonathan Pluvinet, Juice, Kiwi, Kiwi Fruit, Kiwi Fruits, Kiwis, Las Vegas, Lemon, Lemon Juice, Lemon Raspberry Tart, Lemon Raspberry Tarts, Lemon Vinaigrette, Lemons, LV, Melted Cheese, Melted Mozzarella, Melted Mozzarella Cheese, Michael Uzmann, Mint, Mints, Mozzarella, Mozzarella Cheese, Nevada, NV, Oil, Olive, Olive Oil, Olives, Onion, Onion Jam, Onions, Organic, Organic Greens, Organic Greens Salad, Organic Greens Salad with Lemon Vinaigrette, Parsley, Pastries, Pastry, Pepper, Peppers, Pig, Pork, Preserves, Prosciutto, Prosciutto Cotto, Prosciutto de Parma, Prosciutto di Parma, Quiche, Raspberries, Raspberry, Red Pepper, Red Peppers, Roasted Red Pepper, Roasted Red Peppers, Roll, Rolls, Rosallie, Rosallie Catering, Rosallie Le French Cafe, Rosallie Le French Café Catering, Salad, Salads, Salt, Sin City, Spinach, Strawberries, Strawberry, Sugar, Tabouleh, Tart, Tarts, Tomato, Tomatoes, Traditional Tabouleh, Vanilla, Vegas, Vegetarian, Vegetarian Quiche, Viennoiserie, Viennoiseries, Vinaigrette, Vinaigrette Dressing, Wheat, White Chocolate, Yolk, Yolks

August 23, 2018
11:15 AM
by: Uhockey

CRAFTkitchen Catering, Henderson NV

CRAFTkitchen Catering

Chopped Cobb Salad – Eggs, Applewood Bacon, Grape Tomatoes, Romaine Lettuce, Avocado, Point Reyes Bleu Cheese

Roasted Vegetable & Quinoa Salad with Tomatoes, Zucchini, Feta Cheese

Crudite Platter with Housemade Hummus, Pattypan Squash, Asparagus, Grape Tomatoes, Zucchini, Carrots

Chicken Salad on Jalapeno Profiteroles

Roast Beef & Boursin Cheese on Pretzel Roll with Tomatoes, Arugula, Horseradish Cream

Applewood Ham, Swiss Cheese, Aioli, Whole Wheat Roll

Peach Kouign Amann

Blackberry PopTarts

Carrot Cake with Cream Cheese Frosting, Walnut Brittle

Chocolate Caramel Cookies

Oatmeal Raisin Cookies

Chocolate Chunk Brownies

Lemon Meringue Tarts

Having stated before that if locally owned Restaurants wish to snatch back some of the money Big Pharma pours into chains they only need to make their offerings more accessible it was on Thursday that a presenter who had been to CRAFTkitchen for Brunch several times finally learned of their catering menu, Chef Jaret Blinn both creating and delivering a spread that even managed to best two prior #supportlocal lunches from his place down in Henderson.

Working with both budget and time constraints, a need for items that could go unrefrigerated for several hours without suffering yielding three Appetizers, three Entrees and several Desserts including many dishes suited for Vegetarians it was nearly twenty minutes prior to the designated time that a dozen perfectly arranged trays were delivered fifteen miles from the kitchen that produced them, each carefully unpacked and the only “difficulty” deciding where best to invest appetite amongst so many great choices.

Standing back to watch a sometimes picky staff make their selections first, the avoidance of a refreshing and texturally pleasing Quinoa Salad not unexpected from younger workers who seem to subsist on Popeye’s, Del Taco and Cup o’ Noodles when lunch is not catered, it was with a heaping scoop of this plus Cobb Salad topped in Avocado and Blue Cheese that things started lightly, a bright tray of Vegetables largely showing off sourcing save for the Housemade Hummus that several claimed was the best they’ve tasted including afternoons when Chickpeas or Parsley Mediterranean have delivered.

Moving next to two past-favorite Sandwiches, housemade Roast Beef with just a touch of Horseradish Cream and herbed Cheese showing well on Blinn’s top-notch Pretzel Rolls while slices of Ham and Swiss on Cereal Bread also went quickly despite some initial skepticism about “green Cream” from one receptionist, it was nonetheless a new creation that had everyone talking throughout the rest of the day, creamy Chicken Salad with bits of Red Onion absolutely delicious on its own but even better on housemade Pate a Choux tinged in Jalapenos that held up without much sog for at least eight hours.

Never one to pass on Baked Goods or Desserts, particularly when involving the talents of Chef Blinn and Beth Ryan-Small, suffice it to say that an off-menu Kouign Amann was proofed and crisp enough that one had to question whether Jaret had sent a gift from his recent trip to b.patisserie in San Francisco while the Blackberry PopTarts specifically requested by a recent Brunch visitor proved once again to be the best of their kind whether here or in any city that an “artisan” version has been tasted to date.

Happy to see CRAFTkitchen’s Carrot Cake included, a few extra slices of bold Spices and tangy Frosting used to brighten the day of someone hospitalized at St. Rose Dominican next door, it was from an assortment of Cookies, Brownies and Lemon Tarts that everyone got their Sugar fix, the fudgey squares with Dark Chocolate Chunks better than ever before while the Cookies sticky with Caramel were messy but even more enticing after a few seconds in the microwave.

N/A: Making it blog policy to not ‘rate’ places based on catering alone there is no doubt Jaret and Tami put just as much time, effort and passion into off-site events as they do inside of CRAFTkitchen, the timely delivery and exceptional presentations consistent across three events with each even better than the last.

RECOMMENDED: Roasted Vegetable & Quinoa Salad, Chicken Salad on Jalapeno Profiteroles, Ham Sandwich, Peach Kouign Amann, Blackberry PopTarts, Carrot Cake, Chocolate Chunk Brownies, Chocolate Caramel Cookies.

AVOID: N/A.

TIP: See the website for sample catering items or contact the Restaurant directly with a budget and let them do what they do best.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.craftkitchenlv.com

Posted in Catering, Craft Kitchen, CRAFTkitchen, Dessert, Food, Henderson, Las Vegas, Nevada, Pork Tagged Aioli, Applewood, Applewood Bacon, Applewood Ham, Arugula, Asparagus, Avocado, Avocados, Bacon, Beef, Beth Ryan-Small, Blackberries, Blackberry, Blackberry PopTart, Blackberry PopTarts, Bleu, Bleu Cheese, Boursin, Boursin Cheese, Bread, Brittle, Brownie, Brownies, Butter, Cake, Cakes, Caramel, Carrot, Carrot Cake, Carrot Cake with Cream Cheese Frosting, Carrots, Catering, Cheese, Chick Pea, Chick Peas, Chicken, Chicken Salad, Chicken Salad on Jalapeno Profiteroles, Chickpea, Chickpeas, Chip, Chips, Chocolate, Chocolate Caramel Cookie, Chocolate Caramel Cookies, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chips, Chocolate Chunk, Chocolate Chunk Brownie, Chocolate Chunk Brownies, Chocolate Chunks, Chop, Chop Salad, Chopped Cobb Salad, Chopped Salad, Choux, Cobb, Cobb Salad, Cookie, Cookies, Cow, Craft Kitchen, CRAFTKitchen, CRAFTkitchen Catering, Cream, Cream Cheese, Cream Cheese Frosting, Cream Cheese Icing, Crudite, Crudite Platter, Crudites, Dark Chocolate, Dessert, Desserts, Double Chocolate Chip Salty Caramel Cookie, Double Chocolate Chip Salty Caramel Cookies, Egg, Egg White, Egg Whites, Egg Yolk, Egg Yolks, Eggs, endoedibles, Extra Virgin Olive Oil, feta, Feta Cheese, Food, Foodie, Frosting, Fudge, Fudge Brownie, Fudge Brownies, Garlic, Grape Tomato, Grape Tomatoes, Green Asparagus, Ham, Henderson, Horseradish, Horseradish Cream, Housemade Hummus, Hummus, Icing, Jalapeno, Jalapeno Pepper, Jalapeno Peppers, Jalapeno Profiterole, Jalapeno Profiteroles, Jalapenos, Jaret Blinn, Kouign Amann, Las Vegas, Lemon, Lemon Meringue, Lemon Meringue Tart, Lemon Meringue Tarts, Lemons, Lettuce, LV, Meringue, Meringues, Michael Uzmann, Nevada, NV, Oat, Oatmeal, Oatmeal Raisin Cookie, Oatmeal Raisin Cookies, Oats, Olive Oil, Onion, Onions, Pastries, Pastry, Pate a Choux, Pattypan, Pattypan Squash, Peach, Peach Kouign Amann, Peaches, Pepper, Peppers, Pig, Point Reyes, Point Reyes Bleu, Point Reyes Bleu Cheese, Point Reyes Cheese, Pop Tarts, Pop-Tart, PopTarts, Pork, Pretzel, Pretzel Roll, Pretzel Rolls, Pretzels, Profiterole, Profiteroles, Quinoa, Raisin, Raisins, Red Onion, Red Onions, Roast Beef, Roast Beef & Boursin Cheese on Pretzel Roll, Roast Beef & Boursin Cheese on Pretzel Rolls, Roasted Beef, Roasted Vegetable, Roasted Vegetable & Quinoa Salad, Roasted Vegetable and Quinoa Salad, Roasted Vegetables, Roll, Rolls, Romaine, Romaine Lettuce, Salad, Salads, Salt, Sin City, Squash, Sugar, Swiss, Swiss Cheese, Tami Blinn, Tart, Tarts, Tomato, Tomatoes, Vanilla, Vegas, Vegetable, Vegetables, Walnut, Walnut Brittle, Walnuts, Wheat, Whole Wheat, Whole Wheat Roll, Zucchini, Zucchini Squash

August 21, 2018
5:35 PM
by: Uhockey

Tacos Tijuana, Las Vegas NV

Tacos Tijuana

Horchata

Lengua Taco

Suadero Taco

Tripa Taco Bien Dorada

Carne Asada Fries

Carne Asada Tacos

Sope de Pollo

Chorizo Vampiro

Carnitas Mulita

Purporting no expertise in Mexican Street Food, though traveled enough to realize what is available at both the high and low end on three continents, it was on good word of mouth that Tacos Tijuana was selected for dinner, the store at 2554 East Tropicana Avenue doing big business with their two-for-one Taco Tuesday Specials though the selection of Asada, Adobada, Carnitas and Pollo is merely a fraction of what the kitchen has to offer.

Opened at the current location for over five years and apparently at one time just a cart it is immediately upon entering the low-ceilinged space that guests will find themselves greeted by the smell of cooking Meat followed by the smile a young woman behind the register, a pictorial menu to the left offering suggestions for diners unfamiliar with terms not typically used at more Americanized joints.

Small and not particularly cool as a result of the open kitchen and 106ᵒF temperatures outside, several booths adjacent the line and tables in a separate room decorated with photographs of Mexico plus a television approximately 2/3 full at 5:30pm, it was without hesitation save for one substitution for sold out Chicharrón that a large order was composed, the total of $31.17 minus a 30% off Groupon+ kickback offering quite a bargain in comparison to almost anything save for perhaps Fast Food or cooking at home.

Happy to watch the kitchen work while waiting, Tortillas first seared or grilled before being topped with Meat, Onions, Cheese, Sauce, Herbs or Greens, it was with a small glass of batched Horchata in hand that two soft discs of Corn loaded with Tongue were tasted first, the Beef springy and supple while a follow-up of Suadero was silky smooth but muted in flavor thanks to a heaping ladle of Tomatillo Salsa.

Opting next for Tripe cooked extra crispy, the textural heterogeneity from one mouthful to the next making one wish that Stomach instead of Carne Asada had been requested atop limp and greasy fries drowned in Sauce and Sour Cream, it was as Taco-filling that Meat freshly carved from a spit proved far better, a scoop of Avocado and 2-for-1 pricing almost surely losing money and no doubt the most popular item ordered with at least two on ever table.

Moving past Tacos to sample additional items, Burritos and Tortas saved for a later date in favor of less commonly seen items, it was beneath juicy cubes of Chicken and Beans that crispy Masa cracked to yield contents including melted Cheese and Lettuce, the Vampiro not dissimilar in terms of its top and bottom but layered with Cheese and lacking Beans which was quite alright given the complex spice profile of bright red Chorizo Sausage.

Rounding out the meal with a Mulita, essentially a soft-style Vampiro or perhaps Quesadilla stuffed with Onions, Salsa and housemade Carnitas, it would be difficult to say more fragrant Pork was tasted anywhere in Mexico City than at Tacos Tijuana and if there is one item on the menu that should be labeled “can’t miss” it is this with the crispy Tripe coming in close second.

FOUR STARS: Not particularly enticing on the exterior nor well controlled in terms of temperature once inside Tacos Tijuana nonetheless delivers the goods in terms of portion, price and quality with several weekly deals intended to entice guests but the real stars of the menu those items which aren’t seen often elsewhere.

RECOMMENDED: Vampiro, Mulita, Tripa, Lengua, Carne Asada.

AVOID: Fries, Horchata from a Mix.

TIP: Check Groupon for 30% off discounts and stop by Monday for discount Burritos, Tuesdays for 2-for-1 Tacos and Wednesday for Torta deals.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

https://www.facebook.com/Tacos-Tijuana-132874677353191/

Posted in Food, Las Vegas, Nevada, Pork, Taco Tijuana, Tacos Tijuana Tagged Bean, Beans, Beef, Beef Stomach, Beef Tongue, Beef Tripe, Carne Asada, Carne Asada Fries, Carne Asada Fry, Carne Asada Taco, Carne Asada Tacos, Carnitas, Carnitas Mulita, Cheese, Chicken, Chorizo, Chorizo Vampiro, Cilantro, Cinnamon, Corn, Corn Tortilla, Corn Tortillas, Cow, Cow Stomach, Cow Tongue, Cow Tripe, endoedibles, Food, Foodie, French Fries, French Fry, Fries, Fry, Green Salsa, Herb, Herbs, Horchata, Jalapeno, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Las Vegas, Lengua, Lengua Taco, Lengua Tacos, Lettuce, LV, Masa, Michael Uzmann, Milk, Mulita, Munster, Munster Cheese, Nevada, NV, Onion, Onions, Pepper, Pepperjack, Pepperjack Cheese, Peppers, Pig, Pollo, Pork, Pork Sausage, Potato, Potatoes, Red Salsa, Refried Beans, Rice, Rice Milk, Salsa, Salsa Rojo, Salsa Verde, Sausage, Shredded Cheese, Sin City, Sope, Sope de Pollo, Sour Cream, Suadero, Suadero Taco, Suadero Tacos, Taco, Taco Tijuana, Tacos, Tacos Tijuana, Tomatillo, Tomatillos, Tomato, Tomatoes, Tongue, Tongue Taco, Tongue Tacos, Tortilla, Tortillas, Tripa, Tripa Taco, Tripa Taco Bien Dorada, Tripa Tacos, Tripe, Tripe Taco, Tripe Tacos, Vampiro, Vegas

August 21, 2018
4:51 PM
by: Uhockey

La Bonita Supermarket (East Desert Inn,) Las Vegas NV

La Bonita Supermarket (East Desert Inn)

Concha

Dulce de Leche Donut

Donut Azúcar

Pan con Queso Crema

Galleta con Nueces y Chocolate

Tarta de Crema

Pan de Azúcar con Queso Crema y Canela

Polvorone con Azúcar en Polvo

Pan de Pasas

Pasta de Queso y Guayaba

Pudín de Maíz

Choco-Flan

It was not until early 2017 that La Bonita Supermarket became a known entity to someone who’d previously split time between Smith’s and Albertson’s for all their shopping needs, yet from the very first time 6-for-$1 Cucumbers and 33-cent-per-pound Tomatoes were discovered there was no turning back, a reliance on over 35lbs of Vegetables as part of a weekly eating plan not only generating great savings, but the store’s music and clientele also making for a far more enjoyable experience than its competitors.

At this point a weekly or bi-weekly stop when commuting on South Rainbow, La Panaderia there thoroughly investigated in April but dinner on this day occurring across-Strip, it was around 4:30pm that La Bonita Store #4 was found heavily populated on East Desert Inn, a nearly 100% Hispanic clientele filling carts or dining on Tacos while the Bakery remained fully stocked and larger than the West side location.

Half-expecting racks and shelves to be picked over nearly eleven hours after opening, though the fact that Bakers were still on-site and working seems to indicate items are replaced throughout the day, it was after some perusal that a dozen were selected for just $10.59 inclusive of tax, some eaten in the expansive dining area next to Produce and the rest saved to taste after dinner.

Attempting to taste different Pan Dulce and Postres on this visit than prior, though there was no passing on a freshly baked Concha or La Bonita’s sublime spin on Cornbread that eats much more like Creamed Corn Pudding or Flan, it was after noticing that Donuts were also fresh from the back that two were selected and found to be quite good for a Grocery Store, the sugared Long John rousing wonder as to whether it was baked or fried as it was entirely greaseless while the ring with better rise also fared well thanks to slick Caramel Frosting.

Mixing and matching identifiable sweet Breads with items less well-known , a particularly helpful middle-age male employee doing his best to explain things that seemingly lack formal names as is typical in English, it was following a soft Roll dotted with Cream Cheese that a crisp and dry Chocolate Chip Cookie with Nuts was tasted, the style definitively Mexican as was an item that looked like a Scone topped with Icing and Sprinkles that featured a dense crumb but lots of Butter and pleasant textural heterogeneity.

Not fond of an item that looked like a day-old Bagel topped with large Sugar crystals and filled with Cream Cheese, the Raisin Roll also found too dry and thus likely a good indicator that Donuts had been fried, it was thankfully a delicate Cream Tart liberally topped in Powdered Sugar that put these out of mind before a flaky Guava-Cheese Danish and Chocolate Cake topped in Flan concluded the tasting, the former really quite delicious and not to sweet while the Flan was a bit dense, though there was another style on the shelf which had a lot of visible air pockets and may warrant a look next time.

THREE AND A HALF STARS: Taken as a whole La Bonita is an unquestionable contender for Las Vegas’ most enjoyable shopping experience while the Bakery has hits and misses, though low prices and excellent customer service make even large orders a fairly low risk/high reward undertaking.

RECOMMENDED: Pudín de Maíz, Concha, Dulce de Leche Donut, Tarta de Crema, Polvorone con Azúcar en Polvo, Pasta de Queso y Guayaba.

AVOID: Pan de Azúcar con Queso Crema y Canela, Pan de Pasas.

TIP: 6a-11p daily at 2500 East Desert Inn Road.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.labonitasupermarkets.com

Posted in Cornbread, Dessert, Food, La Bonita, La Bonita Panaderia, La Bonita Super Market East Desert Inn, La Bonita Supermarket, La Bonita Supermarket East Desert Inn, La Bonita Supermarket East Desert Inn Road, Las Vegas, Nevada Tagged Bakery, Bread, Bun, Buns, Butter, Cake, Cakes, Caramel, Cheese, Chip, Chips, Choco-Flan, Choco-Flan Cake, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookie with Nuts, Chocolate Chip Cookies, Chocolate Chip Cookies with Nuts, Chocolate Chips, Chocolate Flan, Chocolate Flan Cake, Cinnamon, Concha, Confectioner's Sugar, Cookie, Cookies, Corn, Corn Bread, Corn Pudding, Cornbread, Cream, Cream Cheese, Cream Cheese Bread, Cream Cheese Bun, Cream Cheese Roll, Cream Tart, Danish, Dark Chocolate, Dessert, Desserts, Donut, Donut Azúcar, Donuts, Doughnut, Doughnut Azúcar, Doughnuts, Dulce de Leche, Dulce de Leche Donut, Dulce de Leche Doughnut, endoedibles, Flan, Food, Foodie, Galleta con Nueces y Chocolate, Granulated Sugar, Guava, Guava Cheese, Guava Cheese Pastry, Guava Pastry, Guayaba, Icing, La Bonita, La Bonita Panaderia, La Bonita Super Market, La Bonita Super Market East Desert Inn, La Bonita Super Market East Desert Inn Road, La Bonita Supermarket, La Bonita Supermarket East Desert Inn, La Bonita Supermarket East Desert Inn Road, Las Vegas, Long John, Long John Donut, Long John Doughnut, LV, Maíz, Michael Uzmann, Nevada, Nut, Nuts, NV, Pan con Queso Crema, Pan de Azúcar con Queso Crema y Canela, Pan de Pasas, Pan Dulce, Panaderia, Pasta de Queso y Guayaba, Pastries, Pastry, Polvorone, Polvorone con Azúcar en Polvo, Postre, Postres, Powdered Sugar, Pudding, Pudín, Pudín de Maíz, Queso, Raisin, Raisin Bread, Raisin Bun, Raisin Roll, Raisins, Roll, Rolls, Sin City, Sprinkle, Sprinkles, Sugar, Sugar Donut, Sugar Doughnut, Sugar Icing, Sugar Long John, Tart, Tarta de Crema, Vanilla, Vegas

August 21, 2018
11:25 AM
by: Uhockey

Bar Code Burger Bar Catering, Las Vegas NV

Bar Code Burger Bar Catering

Fresh Cut Fries

Bangin’ Wings – House BBQ Seasoning, Housemade Wing Sauce, Bleu Cheese Dip, Carrots, Celery

Squid Vicious – Buttermilk Chili Brined Calamari, Light Breading, Code Sauce, Charred Lemon

The Don – House Burger Blend, Fried Mozzarella Cheese, Roast Red Pepper Marinara, Genoa Salami, Tomato, Sport Peppers

NZ Style Lamb Burger – Lamb, Goat Cheese, Harissa, Sundried Tomatoes, Cucumber, Lemony Arugula

Breakfast T.A.B.L.E. Sandwich – Tomato, Avocado, Maple Candied Bacon, Butter Lettuce, Fried Egg

Chicken n’ Waffle Sandwich – Buttermilk Fried Chicken, Waffle, House Blueberry Maple Syrup

Chocolate Chip “Crack” Cookies

Located at 1590 East Flamingo Road, and easy to miss given a low-slung frame along the busy street, Bar Code Burger Bar is probably best described as a 24/7 Gaming Tavern for classification purposes though anyone fortunate to have stepped inside will surely be aware that this isn’t your typical ‘grub’ served amidst smoky confines and much of that is thanks to a young man named Joe Valdez.

Having met Chef Valdez just over one year prior, an affable personality and plenty of hard work seeing him take over top toque at Bar Code after a short stint as Sous, it was during a particularly busy work-week that he and owner Lori were tasked with their very first catering opportunity and save for a few slightly smooshed Buns the event was a smash hit with staff as well as presenters.

Barcode Breakfast Bites Menu

Scheduled to arrive at 11:30 from across-Strip and besting that time by more than five minutes, logistical challenges of preparing and packaging two-dozen items for a half-hour drive managed more skillfully by first timers than some Restaurants featuring catering prominently on their websites, it was with each attendee’s name printed on containers that staff gathered their selection and loaded up with crispy hand-cut Fries plus dips including Ketchup, Ranch and housemade Code Sauce.

Afforded the ability to taste several items by way of sharing with others, communal containers of Panko-crusted Calamari dubbed “Squid Vicious” and Wings available to all quickly devoured with the former receiving high praise for being so light, it was after unpacking August’s Burger of the Month entitled “The Don” that things got substantially more hefty, Joe’s proprietary 70/30 blend of Brisket, Short Rib and Chuck forming a juicy backbone atop Brioche to wedges of Mozzarella, Genoa Salami and Roast Red Pepper Marinara further complimented by whole slices of its constituents.

Barcode Main Menu

Again impressed by the grind and juiciness of Bar Code’s Beef, a presenter from Pasadena who professed himself a “Burger junky” saying his selection was “cooked perfect and at least as good as Slater’s,” it was next that Chef Valdez’s Lamb Patty continued the trend by offering plenty of natural gaminess amidst lightly melted Goat Cheese and Sundried Tomatoes plus crisp Cucumbers and Greens, the Harissa adding just enough heat to know it was there without overwhelming anything else.

Recently switching up the menu a bit, a pair of items from Breakfast Bites offered 2a-10a offered next, those looking for “Avocado Toast” without getting ripped off would be well-advised to check out the “Breakfast T.A.B.L.E. Sandwich” that puts plenty of the healthy green stuff amidst fresh Tomato, Lettuce and a fried Egg plus several housemade Maple Bacon strips for just $9.95 while fans of Chicken and Waffles minus the Bones will no doubt enjoy one of the crispiest brined Breasts in Sin City nestled between crispy quarters and kissed with Blueberry Maple Syrup.

Not the sort of Chef or place to take shortcuts, everything save for the Buns made on-site from scratch, it was finally as a thank you that Lori sent several dozen family-recipe Chocolate Chip “Crack” Cookies, the light salinity and caramelized sugar plus what may have been Butterscotch absolutely lovely and perhaps something Bar Code may wish to toy with for a Skillet-prep or Ice Cream Sandwich…though knowing Chef Valdez this would probably require buying an Ice Cream maker and creating a recipe to make it in-house.

N/A: Making it blog policy to not ‘rate’ places based on catering alone this was nonetheless one heck of a showing for Bar Code’s first time and for those interested it should go without saying that the product is even better when eaten at the Restaurant, ideally with a football game playing in full sound on one of the many televisions.

RECOMMENDED: Chicken n’ Waffle Sandwich, The Don, NZ Style Lamb Burger, Breakfast T.A.B.L.E. Sandwich, Squid Vicious.

AVOID: Judging my photo of The Don too harshly as it took a spill while still in the container entirely of my own doing.

TIP: Open 24/7 but remember the Don won’t be around come September so get there quick.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.barcodeburgerbar.com

Posted in Bar Code, Bar Code Burger Bar, Catering, Dessert, Food, Las Vegas, Nevada, Pork, Waffle, Waffles Tagged Arugula, Avocado, Avocados, Bacon, Bangin’ Wings, Bar Code, Bar Code Burger Bar, Bar Code Burger Bar Catering, Bar Code Catering, BBQ, BBQ Seasoning, Beef, Bleu, Bleu Cheese, Bleu Cheese Dip, Blueberries, Blueberry, Blueberry Maple Syrup, Bread, Breading, Breakfast, Breakfast T.A.B.L.E., Breakfast T.A.B.L.E. Sandwich, Breast, Brine, Brined Calamari, Brisket, Burger, Burger Blend, Burger of the Month, Butter, Butter Lettuce, Buttermilk, Buttermilk Chicken, Buttermilk Chili Brined Calamari, Buttermilk Fried Chicken, Butterscotch, Calamari, Candied Bacon, Caramel, Carrot, Carrots, Catering, Celery, Charred Lemon, Charred Lemons, Cheese, Cheeseburger, Chicken, Chicken & Waffles, Chicken & Waffles Sandwich, Chicken and Waffles, Chicken and Waffles Sandwich, Chicken Breast, Chicken Breasts, Chicken n' Waffles, Chicken n’ Waffle Sandwich, Chicken n’ Waffles Sandwich, Chicken Wing, Chicken Wings, Chili, Chilis, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chip “Crack” Cookie, Chocolate Chip “Crack” Cookies, Chocolate Chips, Chuck, Code Sauce, Cookie, Cookies, Cow, Cucumber, Cucumbers, Dark Chocolate, Dessert, Desserts, Dip, Egg, Egg Yolk, Egg Yolks, Eggs, feta, Feta Cheese, Food, Foodie, French Fries, French Fry, Fresh Cut Fries, Fresh-cut French Fries, Fried Chicken, Fried Chicken Breast, Fried Chicken Breasts, Fried Egg, Fried Eggs, Fried Mozzarella, Fried Mozzarella Cheese, Fries, Fry, Genoa Salami, Goat, Goat Cheese, Ground Chuck, Ham, Harissa, House BBQ Seasoning, House Blueberry Maple Syrup, House Burger Blend, Housemade Wing Sauce, Joe Valdez, Ketchup, Lamb, Lamb Burger, Las Vegas, Lemon, Lemons, Lemony Arugula, Lettuce, Light Breading, Lori Couture, Lori Musgrove Couture, LV, Maple, Maple Candied Bacon, Maple Syrup, Marinara, Michael Uzmann, Mozzarella, Mozzarella Cheese, Nevada, NV, NZ Style Lamb Burger, Panko, Panko Breading, Pastries, Pastry, Pepper, Peppers, Pig, Pork, Potato, Potatoes, Ranch, Ranch Dressing, Red Pepper, Red Pepper Marinara, Red Peppers, Roast Red Pepper Marinara, Salami, Sandwich, Sandwiches, Sauce, Seasoning, Sheep, Short Rib, Short Ribs, Sin City, Sport Pepper, Sport Peppers, Squid, Squid Vicious, Sugar, Sundried Tomato, Sundried Tomatoes, Syrup, T.A.B.L.E., T.A.B.L.E. Sandwich, Tempura, The Don, The Don Burger, Tomato, Tomatoes, Vegas, Waffle, Waffles, Wing, Wing Sauce, Wings, Yolk, Yolks, “Crack” Cookie, “Crack” Cookies

August 18, 2018
6:55 PM
by: Uhockey

Nobu (Hard Rock,) Las Vegas NV

Nobu Hard Rock

White Fish Tiradito Nobu Style with Lemon, Peruvian Chili Paste, Soy

Salmon New Style Sashimi with Ponzu, White Sesame, Tomato, Scallion

King Crab Sashimi Taco with Spicy Cream and Garlic Chip / Tuna Sashimi Taco with Avocado Cream

Rock Shrimp Tempura Creamy Spicy

Dry Miso Sea Bass with Ginger

Cut California Roll / Albacore Nigiri / Fluke Nigiri

Bento Box with Chocolate Fondant Cake, Imperial Matcha Gelato, Berries

Not about to question the historical significance of Nobuyuki Matsuhisa or Nobu Restaurant’s role in popularizing Sushi across the globe it was with some trepidation and also wonder about how the concept had aged that dinner was booked Saturday evening inside The Hard Rock Hotel & Casino, the answer precisely as expected and whether that is a “good” or bad thing difficult to unravel.

A “best new Restaurant” winner in 1995 and now with a worldwide empire including hotels such as the boutique piece of Caesars’ and its first floor eatery, it was in 2007 that Nobu TriBeCa was first experienced, memories undoubtedly faded since but the overall theme recalled to be disinterested service and high prices for not much Food and a look at the current menu shows the latter to have only grown more ridiculous, $20 for two King Crab Tacos compared to $18 for three topped with Lobster in the past but one example.

Allowing for inflation but hoping service would perhaps show the level of care Las Vegas has proven capable of in other Celebrity Chef offshoots, personal support of The Hard Rock and its eateries as frequently being far better than most give them credit for aside, it was after navigating a floor of folks in town for Psychofest that the Restaurant was located and reservations confirmed, the fact that the room was completely full not entirely surprising though the range of patrons from dolled-up bachelorettes to guys with well over fifty visible tattoos was certainly interesting.

Predictably employing a pretty staff to work below moody-lighting and thumping bass, Nobu’s look always photogenic even in the days before Instagram, it was after passing on the bottled water and Sake up-sell that the server inquired whether guests were interested in seeing the menu or allowing for Chef’s Choice, a “variety of price points” ranging from $80 to $200 described and $100 settled on as a number though this certainly is not Omakase.

Truly an odd manner of ordering, the Chefs entirely removed from the decision making and this tasting instead crafted by a server who simply chooses items a la carte and builds a running tally of which guests are reminded as though participating some sort of monetary ‘race,’ it was with nine thin slices of slightly snappy White Fish for $25 that dinner got started, a touch of Aji Pepper adding heat but the Fish’s quality likely no better than what one might find at a place advertising “All you can eat.”

Next presenting an equal portion of Salmon at the same price per slice, the aforementioned “race” sure to be a sprint instead of marathon, it seems Nobu’s idea of “New” still inhabits an era pre-Millennium as a flood of Ponzu and Sesame plus one peeled Tomato hardly looks novel while thoroughly obscuring the fish’s flavor, the aforementioned Tacos offered next at least showcasing their ingredients, though considering the $9-10 per bite cost one would be better off simply adding more Nigiri, albeit only slightly.

Dropping a $28 bowl of lightly heated Rock Shrimp Tempura next, the Crustaceans themselves at best U-30 and in no way superior to those found on the A.Y.C.E. Buffet at The Palms, it was from a young female server supporting a large Lobster dish in her other hand that Nobu’s famous Miso Sea Bass was soon ‘presented,’ little more than “eat the Ginger last to cleanse the palate” stated as she scampered off and the $40 filet with a $2 surcharge for “Dry Miso Style” still quite good but certainly not as special as when it debuted nearly twenty-five years ago.

Adding insult to injury with a $12 California Roll and Nigiri featuring over-sweetened and mushy Rice below $6 slices of average Albacore and Fluke, it was finally copping Michel Bras’ 1981 recipe for “Lava Cake” that dinner came to an end, the Chocolate undoubtedly of good quality as was the bitter-sweet Gelato but the $260 tab more a reminder of precisely why Nobu is rich than a justifiable expense to sit in a “cool” place eating below-average Food.

ONE AND A HALF STARS: No doubt making a mistake in ordering pseudo-Chef’s Choice, a server barely old enough to drink and his staff of runners who could care less about things like empty water glasses or lingering dirty plates hardly someone to trust as there is no monetary “value” in the Tasting versus ordering a la carte, one must thank Chef Matsuhisa for his contributions and ability to both build and maintain an empire, though for discerning diners there is nothing to see here and there has not been for years.

RECOMMENDED: Ordering a la Carte and trying the Miso Sea Bass based on its historical relevance.

AVOID: Any sort of tasting unless sitting at the Sushi Bar and communicating directly with the Chef.

TIP: Rumor has it that this location will shutter once their twenty years of free-rent expires, though for those interested it seems fairly likely an identical experience will still be available at Caesars’ both tomorrow and a decade from now.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.noburestaurants.com/lasvegashardrock/home

Posted in Crab, Dessert, Food, Ice Cream, Las Vegas, Nevada, Nobu, Nobu Hard Rock, Nobu Hard Rock Las Vegas, Sushi, Tasting Menu Tagged Aji Amarillo, Aji Amarillos, Aji Pepper, Aji Pepper Paste, Aji Peppers, Albacore, Albacore Nigiri, Albacore Tuna, Avocado, Avocado Cream, Avocados, Bass, Bento Box, Berries, Blackberries, Blackberry, Blueberries, Blueberry, Cake, Cakes, California Roll, Chili, Chilis, Chip, Chips, Chocolate, Chocolate Fondant, Chocolate Fondant Cake, Crab, Cream, Cut California Roll, Dark Chocolate, Dessert, Desserts, Dry Miso, Dry Miso Sea Bass with Ginger, endoedibles, Fish, Fluke, Fluke Nigiri, Fondant, Food, Foodie, Garlic, Garlic Chip, Garlic Chips, Gelato, Ginger, Ice Cream, Imperial Matcha, Imperial Matcha Gelato, King Crab, King Crab Sashimi Taco, King Crab Sashimi Taco with Spicy Cream and Garlic Chip, King Crab Taco, Las Vegas, Lemon, Lemons, LV, Matcha, Matcha Gelato, Michael Uzmann, Miso, Miso Sea Bass, Miso Sea Bass with Ginger, Nevada, New Style Sashimi, Nigiri, Nobu, Nobu Hard Rock, Nobu Hard Rock Las Vegas, Nobu Matsuhisa, Nobu Style, Nobuyuki Matsuhisa, Nobuyuki Nobu Matsuhisa, NV, Onion, Onions, Paste, Pastries, Pastry, Pepper, Peppers, Peruvian Chili, Peruvian Chili Paste, Peruvian Chilis, Ponzu, Rock Shrimp, Rock Shrimp Tempura, Rock Shrimp Tempura Creamy Spicy, Salmon, Salmon New Style Sashimi, Salmon New Style Sashimi with Ponzu, Sashimi, Sauce, Scallion, Scallions, Sea Bass, Sesame, Shrimp, Sin City, Soy, Soy Sauce, Spicy Cream, Strawberries, Strawberry, Sugar, Sushi, Taco, Tacos, Tasting Menu, Tempura, Tiradito, Tomato, Tomatoes, Tuna, Tuna Sashimi Taco, Tuna Sashimi Taco with Avocado Cream, Tuna Taco, Tuna Tartare, Vegas, White Fish, White Fish Tiradito, White Fish Tiradito Nobu Style, White Fish Tiradito Nobu Style with Lemon, White Sesame, White Sesame Seed, White Sesame Seeds

August 18, 2018
3:44 PM
by: Uhockey

Jerry’s Famous Coffee Shop [3,] North Las Vegas NV

Jerry’s Famous Coffee Shop

Pecan Sticky Bun

Chocolate Chip Cookie

Strawberry Torte Cake

Boston Cream Cake

Vietnamese Coffee Cake

Pizza Donuts with Strawberry Cream

Chocolate Brownie with Vanilla Ice Cream and Miso Caramel (test idea)

More than a little impressed by a first encounter with Douglas Taylor’s baked goods at Jerry’s Nugget it was alongside a local Chef currently using some of Doug’s products at his own Restaurant that a tasting of several new items took place on Saturday, the first half inside Jerry’s Famous Coffee shop and the rest at Flock & Fowl’s DTLV location on the ground floor of The Ogden.

Now in charge of the North Las Vegas Casino’s bakeshop long enough that people are starting to notice, an immense kitchen allowing for the production of everything from Cakes and Cookies to Loaves of Bread, Donuts and even Tortillas, it was around 3:30pm that a seat was taken at a rounded booth where the waitress from last time quickly offered a greeting of recognition, her memory of what was previously ordered surprisingly accurate and a her recommendations to follow fairly in-line what was planned already.

By all accounts a comfy Café despite a location that even locals may not find ideal, the surrounding area certainly not picturesque but in fact less than eight minutes from the thrills of East Fremont or The Experience by car, it was seated after perusing three cases that two slices were selected to go along with one Pastry plus a Cookie offered at a Snack Counter near the Arcade, $1.69 for a crisp rim and soft center loaded with Butter and Chocolate Chips a bonafide bargain in comparison to even places off-Strip that charge more for smaller size and inferior quality.

Trying to make sense of Keno while indulging, the yeasted Pecan Roll offering slight resistance to the tooth before giving way to soft layers fragrant with Cinnamon beneath a sticky Caramel Topping, it was from here that the decision came down to Strawberries versus Chocolate, the former going first largely to avoid beginning too rich though that was of little concern after tasting both the Torte and Boston Cream as each $5 wedge featured a light Sponge divided by three, sliced Berries and sweet Buttercream blending nicely while the Vanilla Custard and Chocolate Ganache were yin and yang with each complimenting the other in terms of taste as well as texture.

Departing for downtown at this point, a pre-ordered delivery awaiting, those who’ve visited Jenny and Sheridan lately will likely recognize Chef Taylor’s Vietnamese Coffee Cake as a replacement for the opening menu’s Guava Cheesecake, the infusion of Espresso adding a light bitterness to an otherwise excellent Chocolate Cake that may slightly disappoint those looking for more Coffee flavor while a Beta-test of Douglas’ Brownie as a possible replacement for Flock’s Skillet Cookie still needs a little work to ensure it remains moist from top to bottom.

Rounding out the tasting with a lengthy conversation, only a few guests trickling in during the off-hour, it was from an extra-large Evel Pie Box that slices of Donut “Pizza” were served via Pie Wedge, the display catching eyes of both servers and guests in “why didn’t anyone think of that before” wonder and each wedge soft and yeasty with fresh Strawberry Cream on the inside, an idea that could be even better if different Filings were offered to match the multitude of exterior Glazes and Garnishes.

FOUR AND A HALF STARS: Always testing new recipes and techniques it is likely that ordering broadly at Jerry’s Famous Coffee Shop will never yield “Perfect” results, and that is precisely why return visits remain compelling as long as Chef Taylor remains in charge of bakeshop because for every one merely “good” item tasted there are three great alternatives and more new ideas ready to come next week or even the following day.

RECOMMENDED: Chocolate Chip Cookie, Pizza Donuts, Strawberry Torte, Boston Cream Cake.

AVOID: Missing the Snack Bar near the Arcade where Donuts, Cookies, Bearclaws and Brownies are offered.

TIP: Follow @douglas.taylor4 on Instagram for daily temptation and even occasional videos on technique, or visit Jerry’s Famous Coffee Shop 24/7 to see what is new.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.jerrysnugget.com/dining/jerrys-famous-coffee-shop

Posted in Coffee, Dessert, Flock & Fowl, Flock & Fowl at The Ogden, Flock & Fowl Downtown, Flock & Fowl DTLV, Flock and Fowl, Flock and Fowl at The Ogden, Flock and Fowl DTLV, Food, Ice Cream, Jerry's Famous Coffee Shop, Jerry's Nugget, Las Vegas, Nevada, North Las Vegas, Pizza Tagged Almond, Almonds, Boston Cream, Boston Cream Cake, Boston Cream Cakes, Brownie, Brownies, Bun, Buns, Butter, Buttercream, Buttercream Frosting, Buttercream Icing, Cake, Cakes, Caramel, Cherries, Cherry, Chip, Chips, Chocolate, Chocolate Brownie, Chocolate Brownie with Vanilla Ice Cream and Miso Caramel, Chocolate Brownies, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chips, Chocolate Ganache, Coffee, Cookie, Cookies, Cream, Custard, Dark Chocolate, Dessert, Desserts, Donut, Donuts, Doug Taylor, Doughnut, Doughnuts, Douglas Taylor, DTLV, endoedibles, Flock & Fowl, Flock & Fowl at The Ogden, Flock & Fowl Downtown, Flock & Fowl DTLV, Flock and Fowl, Flock and Fowl at The Ogden, Flock and Fowl Downtown, Flock and Fowl DTLV, Food, Foodie, Ganache, Glazed Fruit, Glazed Strawberries, Glazed Strawberry, Ice Cream, Jerry’s Famous Coffee Shop, Jerry’s Nugget, Las Vegas, LV, Maraschino Cherries, Maraschino Cherry, Maraschno, Michael Robert Rizzo, Michael Uzmann, Miso, Miso Caramel, Nevada, North Las Vegas, NV, Oreo, Oreo Cookie, Oreo Cookies, Oreos, Pastries, Pastry, Pecan, Pecan Sticky Bun, Pecan Sticky Buns, Pecans, Pizza, Pizza Donut, Pizza Donut with Strawberry Cream, Pizza Donuts, Pizza Donuts with Strawberry Cream, Pizza Doughnut, Pizza Doughnut with Strawberry Cream, Pizza Doughnuts, Pizza Doughnuts with Strawberry Cream, Pudding, Sin City, Skillet Brownie, Skillet Brownies, Skillet Chocolate Brownie, Skillet Chocolate Brownie with Vanilla Ice Cream and Miso Caramel, Skillet Chocolate Brownies, Sprinkle, Sprinkles, Sticky Bun, Sticky Buns, Strawberries, Strawberry, Strawberry Cream, Strawberry Torte, Strawberry Torte Cake, Strawberry Torte Cakes, Strawberry Tortes, Sugar, Torte, Tortes, Vanilla, Vanilla Custard, Vanilla Ice Cream, Vanilla Pudding, Vegas, Vietnamese Coffee, Vietnamese Coffee Cake, Vietnamese Coffee Cakes, Whipped Cream

August 18, 2018
8:30 AM
by: Uhockey

The Stove [3,] Henderson NV

The Stove

Coffee

Blueberry Streusel Muffin

Frosted Lemon Raspberry Muffin

Mixed Berry Custard Tart

Frosted Berry Scone

The Mason Jar – Coddled Egg, Potato Puree, Herbs, Country Pate, Country Bread

Savory French Toast – Onion Egg Batter, Challah Bread, Country Ham, Sauce Mornay, Parmesan, Swiss, Eggs

Bananas Foster Pancakes – Caramelized Bananas, Housemade Vanilla Ice Cream, Cinnamon, Banana Liqueur, Rum Glaze

Although Henderson has dominated the local Brunch scene for at least the last three years it was not until The Stove opened that any off-Strip Restaurant took an approach to daytime dining that could rival Chicago or Los Angeles’ in terms of aggressiveness, Chef Antonio Nunez drawing on ideas developed at Kitchen Table and taking them a step further with Established Culinary Management teammate Scott Commings.

Quickly approaching two-months in the market and officially red hot, the “ProperTea” still a tough sell but Breakfast and Brunch generating lines daily and particularly on weekends, it was at 8:30am sharp that stairs were ascended to the former home of Firefly, a small crowd including several families already present and every seat accounted for within thirty minutes.

Without doubt a space of high aspirations from day one, Standard & Pour’s failure to sell items like Venison Tartare not dissuading Chefs Nunez and Commings from putting ingredients like Foie Gras and house-recipe Pate on a menu offered from 7:00am until three o’clock daily, it was shortly after seating that GM Landon Pugmire stopped by to say hello, the morning then left in the capable hands of Chef Nunez’s son who shows a lot of Dad’s personality whether describing plates or assuring Coffee is topped off.

Told that Pastries have yet to become big sellers, a narrow case at the bar certainly not drawing the same sort of attention as Jaret Blinn’s outstanding collection at CRAFTkitchen which sits front and center, those in the know will nonetheless reap great rewards by ordering either Cookies tasted last visit or new items such as a flaky Tart filled with Berries and Custard, the Blueberry Muffin once again a touch dry but still decent though certainly not as buttery and rich as one kissed by Lemon and stuffed with Raspberries.

Finally tasting one of The Stove’s Scones next, the Tea time classic certain to offend British guests by being dense and delicious instead of dry and in desperate need of Clotted Cream plus Jam, it was taking a play from Eggslut and going long that Antonio next delivered “The Mason Jar,” a sous-vide Egg placed gently atop Pommes Puree tinged with Herbs that eats like Pudding on its own or even better spread on Chef Commings’ housemade Bread, the accompanying Pate produced by Bently Ranch lighter than most and smartly replicating the Potatoes’ herbal aromatics for an elegant transition from bite to bite.

Intrigued by additional items not offered elsewhere in town, a dish simply described as “Savory French Toast” along the right-hand column of page two catching the eye at a cost oddly two dollars less than the more familiar Croque Madame, suffice it to say that unless harboring a personal preference for crisp Toast it would be hard to imagine even the Paris’ best Ham and Cheese Sandwich outperforming this masterpiece topped with two Sunnyside Eggs, each flavor melding nicely yet remaining distinct while a simple Salad does its part to refresh the palate between bites.

Rarely the sort to go all-savory at Breakfast, thus the Hangover Corndog, Muffalata and Chicken Fried Foie will all require another visit soon, it was on server’s advice that Bananas Foster Pancakes were selected over Pecan Pie or Birthday Cake iterations, Chef Nunez rolling a stovetop tableside and explaining Brennan’s tradition before hitting the pan with fire and pouring the boozy Sauce over three fluffy Flapjacks topped in rich housemade Ice Cream.

FIVE STARS: Quickly winning fans thanks to a progressive menu that still offers plenty of choices for more timid diners The Stove’s biggest challenge going forward will be deciding what to keep and what to cut while retaining interest in an ever-evolving market, and considering what has been tasted thus far that will likely not be an easy decision to make.

RECOMMNDED: Frosted Lemon Raspberry Muffin, Mixed Berry Custard Tart, The Mason Jar, Savory French Toast.

AVOID: A small quibble, but the Blueberry Muffin remains dryer than the rest and either needs more Berries or Butter to remedy.

TIP: 7a-3p daily in the main dining room and 10a-5p daily in the tea lounge. Reservations accepted by phone or online check-in using TablesReady.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.thestovelv.com

Posted in Breakfast, Coffee, Dessert, Food, French Toast, Henderson, Ice Cream, Las Vegas, Nevada, pancake, Pancakes, Pork, The Stove, The Stove Henderson, The Stove LV Tagged Antonio Nunez, Bacon, Banana, Banana Liqueur, Bananas, Bananas Foster, Bananas Foster Pancake, Bananas Foster Pancakes, Batter, Beef, Beef Pate, Bently Ranch, Bently Ranch Country Pate, Bently Ranch Pate, Berries, Berry, Blackberries, Blackberry, Blueberries, Blueberry, Blueberry Streusel Muffin, Blueberry Streusel Muffins, Bread, Butter, Caramelized Banana, Caramelized Bananas, Challah, Challah Bread, Cheese, Cinnamon, Coddled Egg, Coddled Eggs, Coffee, Country Bread, Country Ham, Country Pate, Country Toast, Cow, Cream, Custard, Dessert, Desserts, Egg, Egg Bread, Egg Yolk, Eggs, endoedibles, Established Culinary Management, Food, Foodie, French Toast, Frosted Berry Scone, Frosted Berry Scones, Frosted Lemon Raspberry Muffin, Frosted Lemon Raspberry Muffins, Frosting, Glaze, Ham, Henderson, Herb, Herbs, Housemade Vanilla Ice Cream, Ice Cream, Icing, Landon Pugmire, Las Vegas, Lemon, Lemons, Liqueur, LV, Mason Jar, Michael Uzmann, Mixed Berries, Mixed Berry, Mixed Berry Custard Tart, Mixed Berry Custard Tarts, Mornay, Mornay Sauce, Muffin, Muffins, Nevada, NV, Onion, Onion Batter, Onion Egg Batter, Onions, Pancake, Pancakes, Parmesan, Parmesan Cheese, Pastries, Pastry, Pate, Pig, Pommes Puree, Pork, Pork Pate, Potato, Potato Puree, Potatoes, Puree, Raspberries, Raspberry, Rum, Rum Glaze, Sauce, Sauce Mornay, Savory French Toast, Scone, Scones, Scott Commings, Sin City, Strawberries, Strawberry, Streusel, Sugar, Sunnyside Egg, Sunnyside Eggs, Swiss Cheese, Tart, Tarts, The Mason Jar, The Stove, The Stove Henderson, The Stove LV, Toast, Tomato, Tomatoes, Vanilla, Vanilla Bean, Vanilla Ice Cream, Vegas, Yolk, Yolks

August 14, 2018
6:30 PM
by: Uhockey

Shiraz Restaurant, Las Vegas NV

Shiraz Restaurant

Peach Iced Tea

Barbari Bread, Pita, Butter, Radish, Onions

Torshi – Pickled Carrots, Cauliflower, Eggplant, Herbs, Red Wine Vinegar

Kash Bademjan – Persian Eggplant and Walnut Dip

Nihari – Beef Stew with Bone Marrow, Julienned Ginger, Cilantro, Lemon, Onion, Turmeric, Red Pepper

Butter Naan

Zereshk Polo – White Rice, Saffron Rice, Zereshk

Chicken Kabob, Chelo Kabob Koobideh, Chelo Kabob Barg, Grilled Tomato, Radish, Lemon

Lamb Seekh Kebab, Tandoori Chicken, Onions

Basmati Rice

Fesenjan – Chicken, Sauce of Pomegranate Molasses and Ground Walnuts

Ghormeh Sabzi – Sautéed Herbs, Leeks, Parsley, Green Onions, Bitter Greens, Fenugreek

Tahdig – Persian Crispy Rice

Kheer – Indian Rice Pudding, Carrdamom, Rose Water, Dry Fruits, Pistachio

Gulab Jamun – Milk Dumpling, Cardamom Syrup / Turkish Coffee Tiramisu

Hot Tea

When Origin India closed in late 2017 one knew it was only a matter of time before British Restaurateur Raja Abdul Majid would return to the Las Vegas dining scene, his Indian heritage and self-proclamation of Persian as his favorite style of Cuisine making the acquisition of Habib’s at 2575 S Decatur Boulevard a perfectly logical fit in its rebirth as Shiraz Restaurant.

Tapping the talents of Chef Jainine Jaffer for what has become quite an undertaking, a revamp of Habib’s menu as interpreted by the young Chef whose Cordon Bleu credentials added French technique to a background of regional Indian and Pakistani ideas developed at home, it is mere moments after entering Shiraz that sinuses fill with a vast array of aromas while the space itself widens eyes with statues, pillars and paintings.

Large and far more elegant than the exterior might suggest, a small stage to the left featuring live entertainment on weekends while a well-stocked bar manned by mixologist Jozef Letasi lines an area designated for Hookah, it was after a quick look around that three guests were seated at a thick-clothed table set for six, the amount of plates ordered in no way accounting for generous portion sizes or prices lower than one might guess.

Offering fresh Halal Food that is preservative-free and never frozen, the kitchen itself certified per FDA standards so that catering may be offered to major Casinos just as Mr. Majid has done in the past, it was deferring much of the order to a man fluent in Persian that dinner was presented in three courses, a staff of familiar faces including another former Indian Restaurant owner carefully explaining each plate with additional notes added by Chef Jaffer when she had a moment to step away from the kitchen.

Still a work in progress, nearly a decade quietly serving Las Vegas’ small Iranian population suddenly adding another dimension of complexity and talent, it was with fruity Housemade Iced Tea in hand that two complimentary styles of Bread baked on-site were delivered alongside Butter and Vegetables, the Pita less fluffy than some but Barberi topped with Sesame Seeds a real treat not dissimilar in texture from Focaccia.

Told that the Radish and Onions are traditional condiments eaten along with Kabobs, another small bowl called Torshi also made for such with intense pickling and Herbs, it was setting aside more typical Babaganoush that a dish of cooked Eggplant in Mint, Turmeric, Onions and Walnut was served, each bite delicate and balanced whether eaten as a Dip on Bread or simply by itself.

Reasonably knowledgeable about Indian Cuisine but far less-so as relates to Persian it was in two waves that several dishes arrived after a brief wait as traditional tunes played lightly overhead, an Indian dish called Nihari first tasted and immediately perfuming the sinuses with Ginger before catching the throat with heat, a bit of Naan fresh from the Tandoor all that was needed to extinguish the fire before moving on to juicy Chicken marinated in Yogurt and Lamb that was texturally like Sausage lacking the Casing and unfortunately a bit heavy handed with Coriander.

From here turning attention to the menu’s less-familiar half, each dish offered deemed highly authentic by those with expertise, it was alongside bites of Rice fragrant with Saffron and punched up by Barberries that three styles of Kabob were tasted sequentially, the straight Beef and Chicken largely showing off ingredient quality and marinades while the national dish of Iran called Chelo Barg was a lean mix of Filet Mignon and Lamb Saddle with subtle hints of Saffron that went great with halved and grilled Tomatoes or the aforementioned accoutrements.

Next reappropriating Naan as a vehicle for two Persian Stews, though the Long Grain Rice or crispy Tahdig available by special request are perhaps even better in this role, one would be hard-pressed to decide whether Fesenjan or Ghormeh Sabzi were a better way to invest a limited appetite at Shiraz, the former certainly sweet but well-balanced by Chicken and Nuts that give it a hearty texture while the blend of eight herbs cooked up to 24-hours is complexity at its finest with several distinct layers of flavor developing across time on the palate.

Rounding out the evening with Dessert, an area of the menu that will require further investigation as Raja claims Chef Jaffer is as talented in Pastry as she clearly is with intricate Stews rooted in tradition, it was after a lengthy discussion about regional varieties of Kheer and why Rice Pudding might be a better description at Shiraz that Jainine’s family recipe impressed by its thickness and fragrance, the fresh-made Dumplings served on toothpicks rather than soaking in Sauce also impressive while the Tiramisu was fairly standard and probably less representative of what she can do than would be Kulfi or Gajar Halwa.

FOUR AND A HALF STARS: Tiptoeing a fine line between two ancient and distinct style of Cuisine with confidence Shiraz seems poised to make something fresh of a space many may not have even known to exist, an early struggle likely just as with any new concept but the décor and staff already top notch while the Food from Chef Jaffer is healthy, beautifully prepared and so captivating that many will be planning another visit before they even walk out the door.

RECOMMENDED: Barbari Bread, Butter Naan, Kash Bademjan, Zereshk Polo, Chelo Kabob Barg, Fesenjan, Ghormeh Sabzi, Tahdig, Kheer.

AVOID: Lamb Seekh Kebab, Pita.

TIP: See Shiraz’s Facebook page at www.facebook.com/ShirazLasVegas for an upcoming list of events including a Joel Robuchon tribute dinner on 08/20/18 or stop by Saturday nights for live music, bites and drinks in the lounge.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.shirazrestaurant.com

Posted in Bread Basket, Coffee, Dessert, Food, Las Vegas, Nevada, Shiraz, Shiraz Restaurant, Tiramisu Tagged Barbari, Barbari Bread, Barberries, Barberry, Basmati, Basmati Rice, Beef, Beef Stew, Bitter Greens, Bone Marrow, Bread, Butter, Butter Naan, Butter Naan Bread, Cake, Cardamom, Cardamom Syrup, Carrot, Carrots, Cauliflower, Chelo Barg, Chelo Kabob Barg, Chelo Kabob Koobideh, Chicken, Chicken Kabob, Chocolate, Cilantro, Coffee, Cow, Cream, Crispy Rice, Dark Chocolate, Dessert, Desserts, Dip, Dry Fruit, Dry Fruits, Dumpling, Dumplings, Eggplant, Eggplants, endoedibles, Fenugreek, Fesenjan, Filet Mignon, Food, Foodie, Fruit, Ghormeh Sabzi, Ginger, Green Onion, Green Onions, Greens, Grilled Tomato, Grilled Tomatoes, Ground Walnut, Ground Walnuts, Gulab Jamun, Herb, Herbs, Hot Tea, Iced Tea, Indian, Indian Rice Pudding, Iranian, Jainine Jaffer, Jozef Letasi, Julienned Ginger, Kabob, Kabobs, Kash Bademjan, Kebab, Kebabs, Kheer, Lamb, Lamb Seekh Kebab, Las Vegas, Leek, Leeks, Lemon, Lemons, LV, Marrow, Mediterranean, Michael Uzmann, Milk, Milk Dumpling, Milk Dumplings, Molasses, Naan, Naan Bread, Nevada, Nihari, Nihari Stew, NV, Onion, Onions, Pakistani, Parsley, Pastries, Pastry, Peach, Peach Iced Tea, Peaches, Pepper, Peppers, Persian, Persian Crispy Rice, Persian Eggplant, Persian Eggplant and Walnut Dip, Persian Eggplants, Pickle, Pickled Carrots, Pickled Cauliflower, Pickled Eggplant, Pickles, Pistachio, Pistachios, Pita, Pita Bread, Pomegranate, Pomegranate Molasses, Pomegranates, Pudding, Radish, Radishes, Raja Abdul Majid, Raja Majid, Red Pepper, Red Peppers, Red Wine, Red Wine Vinegar, Rice, Rice Pudding, Rose, Rose Water, Roses, Saffron, Saffron Rice, Sauce, Sauce of Pomegranate Molasses, Sauce of Pomegranate Molasses and Ground Walnuts, Sautéed Herb, Sautéed Herbs, Seed, Seeds, Seekh Kebab, Sesame, Sesame Seed, Sesame Seeds, Shiraz, Shiraz Restaurant, Sin City, Stew, Sugar, Syrup, Tahdig, Tandoor, Tandoori, Tandoori Chicken, Tea, Tiramisu, Tomato, Tomatoes, Torshi, Turkish, Turkish Coffee, Turkish Coffee Tiramisu, Turmeric, Vegas, Vinegar, Walnut, Walnut Dip, Walnuts, Water, White Rice, Wine, Zereshk, Zereshk Polo

August 14, 2018
11:30 AM
by: Uhockey

India Oven Masala Bar & Grill Catering, Las Vegas NV

India Oven Masala Bar & Grill Catering

Butter Naan – Mint Chutney, Tamarind Chutney

Fresh Green Salad – Lettuce, Onions, Cucumbers, Tomatoes

Vegetable Samosa – Spiced Potatoes, Green Peas

Goat Biryani – Basmati Rice, Nuts, Cumin, Saffron, Cardamom, Mint

Palak Paneer – Spinach, Farmer’s Cheese, Onions, Tomatoes, Milk, Lemon, Red Chili Pepper

Tandoori Chicken – Peppers, Onions, Yogurt, Garam Masala, Garlic

Daal Makhni – Lentils, Beans, Ginger, Turmeric, Onion, Red Chili Pepper

Chicken Tikka Masala – Tomatoes, Onions, Butter, Yogurt, Cumin, Cinnamon

Kheer – Cardamom Rice Pudding, Raisins, Almonds, Cashews

Gulab Jamun – Evaporated Milk, Cottage Cheese, Sugar Syrup

Gajar Halwa – Carrot Pudding, Milk, Pistachio, Cinnamon

Always seeking new lunch offerings for a diverse staff but generally underwhelmed by West Side Indian Food it was across The Strip that Ulzan Mehta delivered a spread from India Oven Masala Bar & Grill, his timely arrival and careful preparation assuring everything looked great and was temperature appropriate despite more than twenty minutes of transport.

Originally visited for dinner in late 2017, the merger of India Oven Restaurant and Indian Masala Bar & Grill at 1040 East Flamingo Road immediately impressive in terms of both décor and service, it was after picking the brain of a fellow Physician that is Indian as well as staff and Mr. Mehta himself that an order was arranged at approximately $15 per person including tax and delivery, ample portions of each dish offering a Buffet of sorts – though certainly not as broad as the 30+ items available in All-You-Can-Eat format at the Restaurant from 11:30am until 3:00pm daily.

No doubt one of the industry’s most pleasant and humble owners, a past in accounting left behind to cook Food inspired by family recipes, it was by way of several trips up elevators and down stairs that Ulzan laid out nine individual trays plus additional small bowls of condiments, divided plates and utensils also supplied and useful to prevent flavors from mixing.

Part planned and part left to ownership’s discretion, fluffy Naan from India Oven’s tandoor quickly gathered by attendees and used to scoop Sauces or enjoyed topped with housemade Chutneys, it was for those dieting or shy of spice that a simple Salad and fragrant Tandoori Chicken were served in smaller portions, the latter particularly moist and fast to disappear though the target audience no doubt got their fill.

Not particularly targeting Vegetarians but nonetheless happy to see some Meatless fare, crispy Samosas stuffed with Peas and Potatoes expectedly a more popular choice than Daal ablaze with Red Pepper, it was only after a bit of coaxing that staff more accustomed to Jack in The Box or Del Taco were willing to taste Palak Paneer, the vast majority admitting it was “surprisingly” good while those familiar acknowledged that it was actually one off the best in town thanks to a touch of heat and bright citrus notes amidst the Spinach and springy cubes of Cheese.

Opting for one fan favorite and one more esoteric entrée, though even Chicken Tikka Masala was a novelty to some younger guests, suffice it to say that once they got past the Bones every person who tasted Ulzan’s Biryani was happy to find out they’d just tasted Goat with many going back for seconds, a tray of Rice Pudding unfortunately less well accepted as many found it too watery which simply meant more for those who liked it…and a request for extra Gulab Jamun or Gajar Halwa next time.

N/A: Making it blog policy to not ‘rate’ places based on catering alone it would be difficult to name any better pure Indian Restaurant in town than India Oven Masala Bar & Grill and aside from running short on Gulab Jamun and Gajar Halwa despite several days advance notice Ulzan Mehta went above and beyond to make sure #supportlocal lunch was effortless for the speaker and delicious for the attendees.

RECOMMENDED: Butter Naan, Vegetable Samosa, Goat Biryani, Palak Paneer, Tandoori Chicken, Gajar Halwa.

AVOID: Having seen a variety of Kheer across town this version is a little thin.

TIP: Proud to offer catering as well as a 10% discount to UNLV students, those simply looking for small order delivery will be glad to know the website also offers service by BItesquad

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.indiamasalalasvegas.com

August 11, 2018
6:30 PM
by: Uhockey

Ferraro’s Italian Restaurant & Wine Bar [5,] Las Vegas NV

Ferraro’s Italian Restaurant and Wine Bar

Prosecco

Garlic Focaccia and White Roll – Pesto Olive Oil

Baccala Mantecato – Poached and Whipped Cod, Extra Virgin Olive Oil, Potato Mousse, Olives, Capers

Burrata – Apulia Cheese, Roasted and Shaved Spicy Carrot Salad, Almond-Sorrel Pesto / Polipo – Marinated Mediterranean Octopus, Potatoes, Black Olives, Capers / Carpaccio di Manzo – Thinly Sliced Prime Sirloin, Arugula Salad, Shaved Parmigiano Reggiano, Truffle Oil

Spaghetti Freddi – Caviar, Lemon, Onion, Chives

2010 San Lorenzo Montepulciano d’Abruzzo

Risotto Cacio e Pepe – Pecorino Romano, Black Pepper, King Crab

Gnocchi Pomodoro – Potato Dumplings, Campari Tomato Sauce, Basil, Extra Virgin Olive Oil

Spaghetti al Nero – Natural Black Ink Spaghetti, Squid, Baby Shrimp, Tomato Fondue

Bucatini Corti Amatriciana – Thick Short Spaghetti, Traditional Roman Sauce, Guanciale, Tomato, Pecorino Cheese, Red Pepper Flakes

Casonzei – Potato-Red Beet Ravioli, Grana Padano Cheese, Sage, Black Sesame Seed

2009 Arcanum Il Fauno Super Tuscan

Moscardini in Umido – Baby Octopus Stew, Peas, Soft Polenta

Ossobuco – Veal Shank Braised in Red Wine Reduction, Farro

Agnello – Seared Colorado Superior Lamb Chop, Eggplant-Tomato Overlap, Lamb Demi

Lavazza Double Espresso, Ice

Tiramisu – Lady fingers, Mascarpone Cheese, Espresso / Crepe – Nutella, Mascarpone Cheese / Cannoli – Mascarpone and Ricotta, Orange Zest

Rosalba’s Cookies – Lemon, Amaretto, Chocolate, Hazelnut, Wedding Cookies

Pistachio Passion – Layered Pistachio Cream, Cream Cheese Custard, Whipped Cream on Walnut Crust

Verde Capra Cheese – Balsamic-Fig Gelato, Caramelized Nut Streusel

House Limoncello

A firm believer that eating in the right place can be one of life’s great catharses it was after a particularly difficult week that three guests sat down to dinner at Ferraro’s Italian Restaurant and Wine Bar, Gino and son Mimmo greeting each patron at the door of a place that has survived the test of time by doing things the right way and making each guest feel as though they are family.

Serving Las Vegas for thirty-three years when many would-be Restaurateurs cannot survive six months, this alone a testament to what Ferraro’s offers even before taking a look at the Menu or Wine list, it was in a rounded booth bridging Restaurant and Bar that the party was sat before a familiar server appeared tableside, deference to Chef Francesco Di Caudo the only way to order for those to whom only the best will suffice.

Busy for an August night off-Strip, a time when even the best see books bleed Red, it was in traditional fashion that dinner began with a brisk glass of Bubbles plus housemade Bread and Olive Oil, an opening trio offering three familiar dishes to each guest in individual portions while a shared plate from the seasonal menu celebrating Veneto was a marvelous one not frequently featured in Vegas featuring tender Salt Cod in creamy Potatoes.

Always impressed by Ferraro’s Burrata and Octopus, the rolled Carpaccio surprisingly also gathering praise from one diner who is not fond of Arugula, it was while Primi were being prepared that a bonus dish of chilled Noodles topped in Lemon and Caviar refreshed the palate, bold flavors all in harmonious balance and absolutely dazzling when paired to Prosecco.

Next pouring 2010 San Lorenzo Montepulciano d’Abruzzo to drink with four Pastas and a Risotto, the Oak at times a little overwhelming but pleasant with Tomato-topped Potato Dumplings and hollow Spaghetti lent a lot of heat by Red Pepper, suffice it to say that Di Caudo’s skills are best displayed by subtle dishes including Ravioli matching Beet to Sesame or an impeccable off-menu Risotto featuring Rice with just a bit of bite amidst Cheese, Black Pepper and nearly raw King Crab Meat.

Diving deep with Spaghetti al Nero from the Veneto Menu, every diner left with blackened teeth but bright smiles thanks to the impressive balance achieved by way of Tomato Fondue mixed with tender rings of Squid and beautifully cooked Shrimp, it was after a brief but welcomed pause that three entrees joined juicy 2009 Arcanum Il Fauno, a bowl of “Moscardini in Umido” also featuring Cephalopod offering a lot of brine that finds its foil in fresh Peas and Polenta.

Unable to let two first-timers leave Ferraro’s without tasting the Ossobuco, one of those rare dishes that earns a title of “World Famous” thanks to spoon-tender Veal melting from the bone into Farro bathed in Red Wine and rendered Juices, it was already well sated that additional space was found for medium-rare Lamb Chops served alongside a stack of tender Eggplant, though admittedly one was left over in order to save room for Dolci.

Taking Espresso alongside Dessert and following with Ferraro’s Limoncello, as traditional an Italian end as any, it was again with a trio of classics that the finale got underway, an off-menu Cannoli particularly impressive thanks to subtle notes of Citrus though for those with limited capacity after such a meal the best choice remains a sampling of Rosalba’s Italian Cookies or the almost impossibly light Pistachio Passion.

Relaxing for a bit after settling the tab, the crowd now died down and music lightly playing overhead, it was with a final gift from Chef Di Caudo that slices of funky Sheep’s Milk Cheese played off housemade Gelato and Streusel, another off-menu inspiration that further attests to why Ferraro’s remains relevant after three decades and shows no signs of slowing.

FIVE STARS: It seems fairly safe to say that when Gino Ferraro opened the doors in 1985 he never anticipated a time when unscrupulous and un-traveled kids with camera-phones would supposedly decide what was good, but still here 33 years later with Mimmo and his family close plus Chef Francesco Di Caudo in the kitchen Ferraro’s Italian Restaurant and Wine Bar remains as destination-worthy as ever by sticking to what has always mattered most – quality ingredients, excellent technique, superlative service and hard work.

RECOMMENDED: Burrata, Spaghetti Freddi, Risotto Cacio e Pepe, Casonzei, Ossobuco, Rosalba’s Cookies, Pistachio Passion.

AVOID: N/A.

TIP: Following Veneto, the last region to be featured during the Summer Regional Menu Series will be Campania (Aug. 24 – Sept. 7).

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.ferraroslasvegas.com

Posted in Bread Basket, Coffee, Crab, Dessert, Ferraro's Restaurant, Ferraro's Restaurant & Wine Bar, Ferraro’s Italian Restaurant and Wine Bar, Ferraro’s Restaurant and Wine Bar, Food, Gnocchi, Ice Cream, Italian, Las Vegas, Lavazza, Nevada, Octopus, Pork, Tasting Menu, Tiramisu, Truffle, Truffles Tagged 2009 Arcanum Il Fauno, 2009 Arcanum Il Fauno Super Tuscan, 2010 San Lorenzo Montepulciano d'Abruzzo, Agnello, Almond, Almond Sorrel Pesto, Almonds, Amaretto, Amaretto Cookie, Amaretto Cookies, Apulia Cheese, Arugula, Arugula Salad, Baby Octopus, Baby Octopus Stew, Baby Shrimp, Baccala, Baccala Mantecato, balsamic, Balsamic Vinegar, Balsamic-Fig Gelato, Basil, Beef, Beef Carpaccio, Beet, Beets, biscotti, Black Ink Spaghetti, Black Olive, Black Olives, Black Pepper, Black Sesame, Black Sesame Seed, Black Sesame Seeds, Black Spaghetti, Bleu Cheese, Blue Cheese, Bone Marrow, Bread, Bread Basket, Bucatini, Bucatini alla Amatriciana, Bucatini Amatriciana, Bucatini Corti Amatriciana, Burrata, Burrata Cheese, Butter, Cacio e Pepe, Cake, Cakes, Campari, Campari Tomato Sauce, Cannoli, Cannolis, Caper, Capers, Caramelized Nut, Caramelized Nut Streusel, Caramelized Nuts, carpaccio, Carpaccio di Manzo, Carrot, Carrot Salad, Carrots, Casonzei, Caviar, Cheese, Chive, Chives, Chocolate, Chocolate Cookie, Chocolate Cookies, Cod, Cod Fish, Coffee, Cold Spaghetti, Colorado Superior Lamb Chop, Cookie, Cookies, Cow, Crab, Crabs, Cream, Cream Cheese, Cream Cheese Custard, Crepe, Crepes, Crust, Custard, Dark Chocolate, Demi, Demiglace, Dessert, Desserts, Double Espresso, Double Espresso on Ice, Double Espresso with Ice, Dumpling, Dumplings, Eggplant, Eggplant-Tomato Overlap, Eggplants, endoedibles, Espresso, Extra Virgin Olive Oil, Farro, Ferraro's, Ferraro's Restaurant, Ferraro's Restaurant & Wine Bar, Ferraro's Restaurant and Wine Bar, Ferraro’s Italian Restaurant and Wine Bar, Fig, Figs, Fish, Focaccia, Fondue, Food, Foodie, Francesco Di Caudo, Garlic, Garlic Focaccia, Garlic Focaccia Bread, Gelato, Gino Ferraro, Gnocchi, Gnocchi Pomodoro, Grana, Grana Padano, Grana Padano Cheese, Guanciale, Hazelnut, Hazelnut Cookie, Hazelnut Cookies, Hazelnuts, Hollow Spaghetti, House Limoncello, Ice, Ice Cream, Italian, King Crab, Lady Finger, Lady Fingers, Ladyfinger, Ladyfingers, Lamb, Lamb Chop, Lamb Chops, Lamb Demi, Lamb Demiglace, Las Vegas, Lavazza, Lemon, Lemon Cookie, Lemon Cookies, Lemons, Limoncello, LV, Marinated Mediterranean Octopus, Marrow, Mascarpone, Mascarpone Cheese, Mediterranean Octopus, Michael Uzmann, Mimmo Ferraro, Montepulciano d’Abruzzo, Moscardini in Umido, Mousse, Natural Black Ink Spaghetti, Nevada, Nut, Nutella, Nuts, NV, Octopus, Olive, Olive Oil, Olives, Onion, Onions, Orange, Orange Zest, Oranges, Osso Bucco, Ossobuco, Parmigiano Cheese, Parmigiano Reggiano Cheese, Pasta, Pastries, Pastry, Pea, Peas, Pecorino, Pecorino Cheese, Pecorino Romano, Pecorino Romano Cheese, Pepper, Peppers, Pesto, Pesto Olive Oil, Pig, Pistachio, Pistachio Cream, Pistachio Passion, Pistachios, Poached and Whipped Cod, Poached Cod, Polenta, Polipo, Pomodoro, Pomodoro Sauce, Pork, Potato Dumplings, Potato Gnocchi, Potato Mousse, Potato-Red Beet Ravioli, Potatoes, Prime Sirloin, Prosecco, Ravioli, Red Beet, Red Beets, Red Pepper, Red Pepper Flake, Red Pepper Flakes, Red Peppers, Red Wine, Red Wine Reduction, Reduction, Rice, Ricotta, Ricotta Cheese, Risotto, Risotto Cacio e Pepe, Roasted and Shaved Spicy Carrot Salad, Roe, Roll, Roman Sauce, Rosalba Ferraro, Rosalba’s Cookie, Rosalba’s Cookies, Sage, Salad, Salt, Salt Cod, Salted Cod, San Lorenzo Montepulciano d'Abruzzo, Sauce, Seed, Seeds, Sesame, Sesame Seed, Sesame Seeds, Shank, Shaved Parmigiano Reggiano, Shaved Parmigiano Reggiano Cheese, Shaved Spicy Carrot Salad, Sheep's Milk Cheese, Shrimp, Sin City, Sirloin, Soft Polenta, Sorrel, Spaghetti, Spaghetti al Nero, Spaghetti Freddi, Spaghetti Nero, Spicy Carrot Salad, Squid, Stew, Streusel, Sugar, Tasting Menu, Thick Short Spaghetti, Thick Spaghetti, Thinly Sliced Prime Sirloin, Tiramisu, Tomato, Tomato Fondue, Tomatoes, Traditional Roman Sauce, Truffle, Truffle Oil, Truffles, Veal, Veal Shank, Vegas, Veneto Menu, Verde Capra, Verde Capra Cheese, Vinegar, Walnut, Walnut Crust, Walnuts, Wedding Cookie, Wedding Cookies, Whipped Cod, Whipped Cream, White Roll, Wine, Zest

August 11, 2018
12:00 PM
by: Uhockey

Chilly Jilly’z Bakery & Café, Boulder City NV

Chilly Jilly’z Bakery & Café

Pineapple-Orange Dole Whip Float with Whipped Cream

Blueberry Cream Cheese Danish

Cinnamon Roll with Cream Cheese Frosting

Peanut Butter Cookie

Magic Cookie Bar – Coconut, Chocolate Chips, Butterscotch Chips, Peanuts, Graham Cracker Crust

Broaster Chicken, Potato Wedges, Buttermilk Biscuits, Potato Salad, Mac ‘n Cheese

Opened in 2013 as a kiosk across the street Chilly Jilly’z has since developed into a full-fledged Café en route from Las Vegas to Boulder City or vice versa, owner Jill Quatrale still involved in daily operations including on-site baking and overseeing a youthful staff who really could not be more pleasant.

First and foremost an Ice Cream stand, the Valley’s hot summers and mild winters rarely making frozen treats a bad proposition, guests entering the low-slung shop on Nevada Highway will quickly note self-serve Dole Whip lining the west wall, some eight flavors joined by Chocolate and Vanilla Custard with Pineapple no doubt the best seller.

Further expanding the interior concept to an outside Patio on Weekends, 105ᵒF temperatures on this Saturday making Waffles, Pancakes and Cocktails less appealing since ordering such requires diners to eat al fresco, it was instead after perusing options that housemade Pastries and Broaster Chicken were highlighted, the fifteen minute preparation announced up front accurate as visitors spend time at metal tables serenaded by iHeartRadio or watching sports television.

Allowed to sample a few flavors of Dole Whip while waiting, the Lactose, Cholesterol and Gluten-free concoction made famous by Disneyland not so different from Fro-Yo highlighted by Key Lime while thick Chocolate Custard also fares well, it seems almost every visitor to Jilly’z eventually tastes her famous Float, a Pineapple-Orange Swirl topped with Juice and Whipped Cream that is citrusy, refreshing and exceptionally smooth.

Letting staff warm baked goods on their suggestion, the day’s last Cinnamon Roll seeing its sugary Frosting become molten and almost slide off, suffice it to say that neither Cinnabon nor Cinnaholic has anything on Chilly Jilly’z in terms of softness or sweetness while the Danish supporting Blueberries in unsweetened Cream Cheese is far more subtle, the light layers with availability in two other flavors standing amongst the best in or around Sin City.

Not particularly thrilled by one Cookie, a homogenous texture from edge to edge save for Peanut Butter Chips that would be better left out, it was saving the hefty $3.65 Magic Cookie Bar for later that attention finally turned to four pieces of Chicken brined and fried with great moisture plus spicing, the Mac n’s Cheese nothing worth writing home to mama about but both piping hot Potato Wedges and buttery Biscuits worth making a special trip for even if one does not care to see Hoover Dam.

FOUR STARS: Taking advantage of a good location and famous brands like Broaster and Dole Whip Ms. Quatrale has created an unlikely little spot in Boulder City that will satisfy almost any appetite at a fair price.

RECOMMENDED: Pineapple-Orange Dole Whip Float, Blueberry Cream Cheese Danish, Cinnamon Roll, Broaster Chicken, Potato Wedges, Buttermilk Biscuits.

AVOID: Mac n’ Cheese, Peanut Butter Cookie, Coconut Dole Whip.

TIP: The Patio at Chilly Jilly’z offers an extended menu including Alcohol from 8a-1p on Weekends for those willing to sit outside.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.chillyjillyz.com

Posted in Boulder City, Breakfast, Chilly Jilly’z, Chilly Jilly’z Bakery & Café, Chilly Jilly’z Bakery & Cafe, Chilly Jilly’z Bakery and Café, Chilly Jilly’z Bakery and Cafe, Chilly Jilly’z Cafe, Chilly Jilly’z Café, Dessert, Food, Ice Cream, Las Vegas, Nevada Tagged Biscuit, Biscuits, Blueberries, Blueberry, Blueberry Cream Cheese Danish, Blueberry Danish, Boulder City, Bread, Broaster, Broaster Chicken, Butter, Buttermilk, Buttermilk Biscuit, Buttermilk Biscuits, Butterscotch, Butterscotch Chip, Butterscotch Chips, Cheese, Chicken, Chicken Breast, Chicken Leg, Chicken Thigh, Chicken Wing, Chilly Jilly’z, Chilly Jilly’z Bakery & Café, Chilly Jilly’z Bakery and Café, Chilly Jilly’z Café, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chips, Chocolate Custard, Chocolate Frozen Custard, Cinnamon, Cinnamon Roll, Cinnamon Roll with Cream Cheese Frosting, Coconut, Coconut Dole Whip, Coconut Flake, Coconut Flakes, Coconuts, Cookie, Cookie Bar, Cookie Bars, Cookies, Cracker, Cream, Cream Cheese, Cream Cheese Danish, Cream Cheese Frosting, Cream Cheese Icing, Crust, Custard, Danish, Dark Chocolate, Dessert, Desserts, Dole, Dole Whip, endoedibles, Float, Food, Foodie, Fried Chicken, Frosting, Frozen Custard, Graham, Graham Cracker, Graham Cracker Crust, Graham Crackers, Ice Cream, Icing, Jill Quatrale, Key Lime, Key Limes, Las Vegas, Lime, Lime Dole Whip, Limes, LV, Mac & Cheese, Mac n' Cheese, Macaroni, Macaroni & Cheese, Macaroni and Cheese, Magic Cookie Bar, Michael Uzmann, Nevada, NV, Orange, Orange Dole Whip, Oranges, Pastries, Pastry, Peanut, Peanut Butter, Peanut Butter Chip, Peanut Butter Chips, Peanut Butter Cookie, Peanut Butter Cookies, Peanuts, Pineapple, Pineapple Dole Whip, Pineapple Dole Whip Float with Whipped Cream, Pineapple-Orange Dole Whip Float with Whipped Cream, Pineapple-Orange Swirl Dole Whip, Pineapple-Orange Swirl Dole Whip Float with Whipped Cream, Pineapples, Potato, Potato Salad, Potato Wedge, Potato Wedges, Potatoes, Roll, Salad, Salads, Sample, Samples, Sin City, Sugar, Toasted Coconut, Vanilla, Vegas, Whip, Whipped Cream

August 11, 2018
7:58 AM
by: Uhockey

Pink Box Doughnuts [6,] Las Vegas NV

Pink Box Doughnuts

Glazed Old Fashioned Doughnut

Maple Frosted Old Fashioned Doughnut

Vanilla Frosted Birthday Cake Doughnut

Raspberry Filled Sugar Doughnut

Apple Fritter

Lemon Custard Doughnut

Cinnamon Crumb Buttermilk Bar

Blueberry Glazed Cro-Dough

Chocolate Frosted Bavarian Cream Doughnut

Peanut Butter and Jelly Doughnut

Vanilla Frosted Caramel Cheesecake Doughnut

Pink Velvet Unicorn Cake Doughnut

Churro Bar

Triple Chocolate Poomoji Doughnut

Now a fixture around the office, two dozen showing up at least every other week despite the closest outlet being at least twenty minutes away, it was on Saturday morning that a bonus stop was made at Pink Box Doughnuts and although everything ordered had personally been tasted prior the fourteen fried treats still managed to wow two first timers from the Midwest while confirming a local’s belief that no Doughnut shop in the state compares.

At this point going on six years in the business and with no signs of slowing, expansion to northern California and a fourth Las Vegas location on Charleston Boulevard up next, it was just prior to 8am that the 24/7 shop on Lake Meade was found busy as ever, staff up front pleasant while Bakers in back worked fervently to keep up with customer demand including what seemed to be a substantial number of pre-orders.

Worth driving right past Glazed or Donut Mania for, the fully stocked shelves and textures that scream “made fresh” differentiating Pink Box from other novelty shops while only ACE Donuts compares for classics, it was starting off with two Old Fashioned cogwheels that technique and fresh oil were immediately on display beneath sweet Maple, the Birthday Cake requested by someone else seemingly improved from the past and now somehow even lighter than before.

Moving next to Fruit, the yeasty pocket packed with Raspberry Jam always a favorite and another with Lemon Custard far less artificial than that from Glazed just a few days prior, it was in between these that Pink Box’s Apple Fritter accomplished the rare feat of impressing two ladies who typically feel the item is too “greasy” while the Cro-Dough up next again trumped any in the area thanks to cleanly separated layers of lamination.

Never passing on a Pink Box Buttermilk Bar, the depth of penetration achieved by its Glaze attesting to timing and experience while Cinnamon Crumble only adds to the delicate texture, fans of Bavarians should not hesitate to sample owner Roberto Armanino’s version though those looking for something truly outstanding would do even better to pass on Cream or Pudding and go straight for a Doughnut packed with luxurious Cheesecake Filling.

Happy to see PB&J back in the case, Jam from the Raspberry Bismarck filling the cavity below a thick swirl, it seemed only right to round out the morning with three new-classics, the Unicorn really just a cute way to dress Pink Box’s tasty spin on Red Velvet while both the Churro Bar and Poomoji balance novelty with taste, the former admittedly too sweet for some but ideal for those who enjoy Cajeta or Dulce de Leche while the triple Chocolate round may seem ‘gross’ at first, though anyone with hang-ups about eating what is essentially a delicious and creamy cartoon probably has other issues for which they should seek help.

FIVE STARS: While other shops spend time celebrating their “celebrity” and firing founders or scrawling “SOLD OUT” on Windows even though there are Donuts still on shelves Pink Box Doughnuts simply keeps getting better and better with time, the classics now caught up to the novelties and that sort of commitment to quality not something which should be overlooked.

RECOMMENDED: Cinnamon Crumb Buttermilk Bar, Vanilla Frosted Caramel Cheesecake Doughnut, Cro-Dough, Churro Bar, Triple Chocolate Poomoji Doughnut, Raspberry Filled Sugar Doughnut

AVOID: N/A.

TIP: Keep an eye on @pinkboxdoughnuts or @pinkboxdoughnutslv for Specials including news on the new location.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.pinkboxdoughnuts.com

Posted in Breakfast, Dessert, Food, Las Vegas, Nevada, Pink Box, Pink Box Doughnuts, Pink Box Doughnuts Centennial, Pink Box Doughnuts Summerlin Tagged Apple, Apple Fritter, Apples, Bar, Bavarian, Bavarian cream, Bavarian Cream Donut, Bavarian Cream Doughnut, Birthday Cake, Birthday Cake Donut, Birthday Cake Doughnut, Bismarck, Bismarck Donut, Bismarck Doughnut, Blueberries, Blueberry, Blueberry Cro-Dough, Blueberry Glaze, Blueberry Glazed Cro-Dough, Blueberry Glazed CroDough, Bread, Butter, Buttermilk, Buttermilk Bar, Cake Donut, Cake Doughnut, Caramel, Caramel Cheese cake, Caramel Cheesecake, Caramel Cheesecake Donut, Caramel Cheesecake Doughnut, Cheese Cake, Cheesecake, Chocolate, Chocolate Frosted Bavarian Cream Donut, Chocolate Frosted Bavarian Cream Doughnut, Chocolate Frosting, Chocolate Icing, Churro, Churro Bar, Churro Bar Donut, Churro Bar Doughnut, Churros, Cinnamon, Cinnamon Crumb, Cinnamon Crumb Buttermilk Bar, Cinnamon Sugar, Coffee, Cookie, Cookies, Cream, Cro-Dough, CroDough, Cronut, Crumb, Curd, Custard, Dark Chocolate, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, endoedibles, Food, Foodie, Fritter, Frosting, Glaze, Glazed, Glazed Old Fashioned, Glazed Old Fashioned Donut, Glazed Old Fashioned Donuts, Glazed Old Fashioned Doughnut, Glazed Old Fashioned Doughnut Glazed Old Fashioned Doughnuts, Icing, Jam, Jelly, Las Vegas, Lemon, Lemon Curd, Lemon Custard, Lemon Custard Donut, Lemon Custard Doughnut, Lemons, LV, Maple, Maple Frosted Old Fashione, Maple Frosted Old Fashioned Donut, Maple Frosted Old Fashioned Doughnut, Maple Frosting, Michael Uzmann, Nevada, NV, Old Fashioned, Old Fashioned Donut, Old Fashioned Donuts, Old Fashioned Doughnut, Old Fashioned Doughnuts, Pastries, Pastry, PB, PB & J, PB & Jelly, PB and J, PB&J, Peanut, Peanut Butter, Peanut Butter & Jelly, Peanut Butter and Jelly, Peanut Butter and Jelly Donut, Peanut Butter and Jelly Doughnut, Peanuts, Pink Box, Pink Box Doughnuts, Pink Box Doughnuts Summerlin, Pink Velvet, Pink Velvet Donut, Pink Velvet Doughnut, Pink Velvet Unicorn, Pink Velvet Unicorn Cake Donut, Pink Velvet Unicorn Cake Doughnut, Pink Velvet Unicorn Donut, Pink Velvet Unicorn Doughnut, Poomoji, Poomoji Donut, Poomoji Doughnut, Poomoji Triple Chocolate Donut, Poomoji Triple Chocolate Doughnut, Raspberries, Raspberry, Raspberry Filled Sugar Donut, Raspberry Filled Sugar Doughnut, Raspberry Jam, Raspberry Jelly, Roberto Armanino, Sin City, Sugar, Sugar Donut, Sugar Doughnut, Triple Chocolate, Triple Chocolate Poomoji, Triple Chocolate Poomoji Donut, Triple Chocolate Poomoji Doughnut, Unicorn, Unicorn Pink Velvet Donut, Unicorn Pink Velvet Doughnut, Vanilla, Vanilla Frosted Birthday Cake Donut, Vanilla Frosted Birthday Cake Doughnut, Vanilla Frosted Caramel Cheesecake Donut, Vanilla Frosted Caramel Cheesecake Doughnut, Vanilla Frosting, Vegas

August 8, 2018
5:34 PM
by: Uhockey

Andre’s Bistro & Bar [4,] Las Vegas NV

Andre’s Bistro & Bar

Warm Baguette, Butter

Tomato & Burrata Salad – Marinated Heirloom Tomato, Peaches, Burrata Cheese, Sherry Vinaigrette

French Onion Soup – Toasted Bread, Gruyere Cheese

Venison Sausage – Crispy Polenta, Sauteed Spinach, Teardrop Tomatoes, Port-Blackberry Jus

Potato Gnocchi – Baby Squash, Crispy Shallots, Herb Butter

Lobster Roll – Maine Lobster, Blue Crab, Herb Aioli, Toasted Roll, Sweet Potato Fries, Ketchup

Chocolate Walnut Gateau – Chocolate glazed Caramel Walnut Torte, Crème Anglaise

Chocolate Pot de Crème – Oven baked Chocolate Custard, Chantilly Cream, Homemade Vanilla Cookie

Saturday Sundae – Brownie, Vanilla Bean Ice Cream, Hot Fudge, Caramel, Toasted Hazelnuts, Whipped Cream

Although Andre Rochat’s Restaurants have undergone several changes in the past three years with closures, openings and Chef shuffles there are few places in Southwest Las Vegas where guests will feel more welcome than at Andre’s Bistro & Bar, over a year separating dinner on Wednesday from the last visit but Joe Marsco and his team still greeting guests daily inside the former DW Bistro space on South Fort Apache Road.

Now separated from Las Vegas Boulevard long enough that many in the area have likely forgotten fine dining inside The Monte Carlo, opening Chefs Mark and Marty since moved on and Chris Bulen alongside Kevin Lopez manning the stoves, guests entering the space during Happy Hour may be surprised to find the Bar full and dining area buzzing on a weekday, front of house staff as pleasant as ever while the décor is classy enough for date night but relaxed such that one need not necessarily get “dressed up.”

Changing the menu slightly since opening, seven daily specials added but the plate of Housemade Sausages unfortunately gone, it was with several items discounted till Six o’clock that two Appetizers and three Entrees were selected, the Tomato and Burrata Salad tasted during a catered lunch drawing high praise from two recent imports from the Midwest while a $7 Vessel of French Onion Soup was piping hot but weakly flavored in comparison to versions offered at Scotch 80 Prime or Bardot.

Enjoying a crusty Baguette and Butter alongside opening bites, $4 Iced Teas apparently carry-over pricing from The Strip, it was perhaps ten minutes after plates were cleared that three more took their place, Chef’s seasonal Gnocchi in desperate need of seasoning but otherwise light and soft in juxtaposition to Squash while the Lobster and Blue Crab Roll remains a bargain at $18 for quite a bit of freshly picked Meat atop a buttery split-top Roll.

Compelled to eat several Sweet Potato Fries, some of the Valley’s best and even better than Andre’s golden Spuds fried in Duck Fat, it was without hesitation that the daily special from Chef Lopez was ordered and found to be boldly spiced but still funky, a statement applicable to almost every housemade Sausage from Andre’s past or present but even more valid in the case of Venison.

Sharing everything to this point, the Polenta and boozy Blackberry Sauce both worth fighting over last bites, there was no doubt that dinner should end with Dessert, a variety from Tammy Alana unfortunately – or perhaps fortunately depending on how one looks at it – largely unchanged and highlighted by a Chocolate Walnut Gateau though had it been more obvious than a poster near the door a $15 tableside Bananas Foster would have been the table’s choice.

FOUR STARS: Steadily building a following in the Southwest, Chef changes and a very different clientele than in the past yielding a menu of Bistro classics plus several slightly more “American” options, Andre’s remains the best choice for mid-priced Off-Strip French in Las Vegas and for those seeking Happy Hour bargains a veritable steal.

RECOMMENDED: Venison Sausage, Lobster Roll, Sweet Potato Fries, Chocolate Walnut Gateau.

AVOID: French Onion Soup needs much more depth of flavor while Gnocchi saw diners uncharacteristically reaching for the Salt shaker.

TIP: Happy Hour is offered from 3:00p to 6:00p daily.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

https://www.andresbistroandbar.com/

Posted in Andre's, Andre's Bistro & Bar, Andre's Bistro and Bar, Crab, Dessert, Food, Gnocchi, Ice Cream, Las Vegas, Lobster, Nevada Tagged Aioli, Andre Rochat, Andre's, Andre's Bistro, Andre's Bistro & Bar, Andre's Bistro and Bar, Anglaise, Baby Squash, Baguette, Baked Chocolate Custard, Beef, Beef Broth, Blackberries, Blackberry, Blue Crab, Bread, Broth, Brownie, Brownies, Burrata, Burrata Cheese, Butter, Cake, Cakes, Caramel, Chantilly, Chantilly Cream, Cheese, Chocolate, Chocolate Brownie, Chocolate Brownies, Chocolate Custard, Chocolate glazed Caramel Walnut Torte, Chocolate Pot de Crème, Chocolate Walnut Gateau, Chris Bulen, Cookie, Cookies, Cornmeal, Cow, Crab, Crabs, Cream, Creme, Creme Anglaise, Creme Chantilly, Crispy Polenta, Crispy Shallot, Crispy Shallots, Custard, Dark Chocolate, Deer, Dessert, Desserts, Dumpling, Dumplings, endoedibles, Food, Foodie, French Onion, French Onion Soup, Fries, Fry, Fudge, Fudge Brownie, Fudge Brownies, Gateau, Gateaux, Gnocchi, Gruyere, Gruyere Cheese, Hazelnut, Hazelnuts, Heirloom Tomato, Heirloom Tomatoes, Herb, Herb Aioli, Herb Butter, Herbs, Homemade Vanilla Cookie, Hot Fudge, Hot Fudge Sauce, Ice, Ice Cream, Ice Cream Sundae, Iced Tea, Joe Marsco, Jus, Ketchup, Kevin Lopez, Las Vegas, Lobster, Lobster Roll, Lobsters, LV, Maine Lobster, Maine Lobster Roll, Marinated Heirloom Tomato, Marinated Heirloom Tomatoes, Michael Uzmann, Nevada, NV, Onion, Onions, Oven baked Chocolate Custard, Pasta, Pastries, Pastry, Peach, Peaches, Polenta, Port, Port Wine, Port-Blackberry Jus, Pot de Creme, Potato, Potato Gnocchi, Potatoes, Salad, Salt, Salted Butter, Saturday Sundae, Sauce, Sausage, Sauteed Spinach, Shallot, Shallots, Sherry, Sherry Vinaigrette, Sin City, Soup, Spinach, Split-Top Roll, Squash, Sugar, Sundae, Sweet Potato, Sweet Potato Fries, Sweet Potato Fry, Sweet Potatoes, Tammy Alana, Tart, Tea, Teardrop Tomato, Teardrop Tomatoes, Toast, Toasted Bread, Toasted Hazelnut, Toasted Hazelnuts, Toasted Roll, Tomato, Tomato & Burrata Salad, Tomato and Burrata Salad, Tomatoes, Torte, Vanilla, Vanilla Bean, Vanilla Bean Ice Cream, Vanilla Cookie, Vanilla Cookies, Vanilla Ice Cream, Vegas, Venison, Venison Sausage, Vinaigrette, Walnut, Walnuts, Warm Baguette, Whipped Cream, Wine, Zucchini

August 8, 2018
11:23 AM
by: Uhockey

The Goodwich Catering [2,] Las Vegas NV

The Goodwich South Buffalo Catering

Curry-Malt Vinegar Chips

Street Corn Mac ‘n Cheese – Cotija, Street Corn, Cilantro, Zucchini

Cobb-ish – Seaweed, Noodles, Tomatoes, Avocado, Urban Seed Greens, Cucumbers, Edamame, Tofu, Nuts, Seeds, Ginger Vin

Street Corn Sandwich – Sweet Corn Salad, Pasilla Pepper, Goat Ricotta, Pepperjack, Corn Nuts, Ciabatta

Patty 2.0 – Green Turkey Chorizo, Cilantro, Zucchini, Pepperjack, Aioli, Marble Rye

Jazz Club – MGP Meats, Provolone, Pistachio-Olive Relish,’Nduja, Ciabatta

Mi Bahn – Goodwich Pate, Pickled Vegetables, Foie Spread, Cilantro, Ciabatta

Cheese Bomb – Lots of Cheese, Pasilla Pepper Aioli, Goodwich Hot Sauce, Ciabatta

Brown Butter Chocolate Chip Cookies

Immediately upping the quality of dining in Southwest Las Vegas it was only a few days after opening that dinner was enjoyed at The Goodwich on South Buffalo, a location less than a mile from the office making Josh Clark’s Sandwich shop with so much more an ideal choice for #supportlocal lunch on Wednesday.

Coordinated with ease by Nichole Hall, an online form plus the budget and a few suggestions crafting what was apparently the new location’s first catering gig, it was straight from the hands of Chef Clark that several trays arrived minutes prior to the designated time, everything still temperature appropriate and displayed nicely with descriptive labeling.

A long way from the days in front of Dino’s Lounge, creativity never for lack but ingredients from Urban Seed and Michael’s Gourmet Pantry allowing flavors to really shine, it was from five Sandwiches and three Sides that attendees were left to choose, the Curry-Malt Vinegar Chips immediately garnering praise for their crispness and big flavors while the “Cobb-ish” Salad surprised some with hidden Rice Noodles though every last Leaf, Seed and Nut was gone by the end of the day.

Taking some chances with a crowd that ranges from nineteen year olds to physicians with more than two decades of experience, an immense tray of Macaroni and Cheese dressed up like Elotes making a good impression on a wide range of races thanks to familiar flavors and varied textures, it was surprising that a meatless Sandwich similarly themed was gone within minutes, a light touch of heat playing well off the Sweet Corn while Corn Nuts added crunch between pillowy pieces of Ciabatta.

Told by Josh that change was already underway, an entirely new neighborhood making their likes and desires known as business grows, it seems likely that a Sandwich entitled “Cheese Bomb” will remain as a carryover from downtown thanks to the gooey blend of Provolone, Pepperjack and Cheddar while the Patty 2.0 served on toasted Marble Rye should also stick around as it is just as delicious as the Goodwich original, though less heavy thanks to spicy ground Turkey substituted for Beef and Zucchini replacing the Onions.

Taking inspiration from two classic Sandwiches to finish, Jazz Club riffing on New Orleans’ famous Muffuletta with Cold Cuts from J Michael Stamm plus Housemade Relish and a smear of Calabrian Sausage, those looking for a truly decadent way to enjoy the afternoon would be wise to invest $16 in Clark’s “Mi Bahn” that features housemade Pickles and chunky Pate beneath a thick layer of Duck Liver Mousse…and of course who could forget about a Brown Butter Chocolate Chip Cookie or three?

N/A: Making it blog policy to not ‘rate’ places based on catering alone this is now the second time that The Goodwich has arrived STACKED RITE and right on time with a broad selection of Sandwiches and Sides to impress a highly varied audience.

RECOMMENDED: Curry-Malt Vinegar Chips, Street Corn Mac ‘n Cheese, Street Corn Sandwich, Mi Bahn, Jazz Club, Brown Butter Chocolate Chip Cookies.

AVOID: N/A.

TIP: 11a-10p daily with specials featured on Social Media, www.thegoodwich.com/catering for catering.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.thegoodwich.com

Posted in Catering, Dessert, Foie, Foie Gras, Food, Las Vegas, Michael's Gourmet Pantry, Nevada, Pork, The Goodwich, The Goodwich South Buffalo, Urban Seed Tagged Aioli, Avocado, Avocados, Bahn Mi, Beef, Bread, Brown Butter, Brown Butter Chocolate Chip Cookie, Brown Butter Chocolate Chip Cookies, Butter, Calabrian Chiles, Calabrian Chili, Calabrian Sausage, Carrot, Carrots, Catering, Cheddar, Cheddar Cheese, Cheese, Cheese Bomb, Cheese Bomb Sandwich, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chips, Chorizo, Ciabatta, Ciabatta Bread, Cilantro, Cobb-ish, Cobb-ish Salad, Cold Cuts, Cookie, Cookies, Corn, Corn Nut, Corn Nuts, Cotija, Cotija Cheese, Country Pate, Cow, Cucumber, Cucumbers, Curry, Curry-Malt Vinegar Chip, Curry-Malt Vinegar Chips, Dark Chocolate, Dessert, Desserts, Duck, Duck Liver, Duck Liver Mousse, Edamame, endoedibles, Foie, Foie Gras, Foie Gras Mousse, Foie Mousse, Foie Spread, Food, Foodie, Ginger, Ginger Vin, Glass Noodle, Glass Noodles, Goat Ricotta, Goat Ricotta Cheese, Goodwich Hot Sauce, Goodwich Pate, Green Turkey Chorizo, Greens, Ham, Hot Sauce, Jazz Club, Jazz Club Sandwich, Josh Clark, Joshua Clark, Las Vegas, Liver, Liver Mousse, Lots of Cheese, LV, Mac & Cheese, Mac n' Cheese, Macaroni & Cheese, Macaroni 'n Cheese, Macaroni and Cheese, Malt Vinegar, Marble Rye, Marble Rye Bread, MGP, MGP Meats, Mi Bahn, Mi Bahn Sandwich, Michael Uzmann, Michael's Gourmet Pantry, Mortadella, Mousse, Muffuletta, N'duja, Nevada, Nichole Hall, Nichole Hegge, Noodle, Noodles, Nut, Nuts, NV, Olive, Olives, Pasilla, Pasilla Pepper, Pasilla Pepper Aioli, Pasilla Peppers, Pasillas, Pastries, Pastry, Pate, Patty, Patty 2.0, Patty 2.0 Sandwich, Pepper, Pepperjack, Pepperjack Cheese, Peppers, Pickle, Pickled Vegetables, Pickles, Pig, Pistachio, Pistachio-Olive Relish, Pistachios, Pork, Potato, Potato Chip, Potato Chips, Potatoes, Provolone, Provolone Cheese, Relish, Rice, Rice Noodle, Rice Noodles, Ricotta, Ricotta Cheese, Rye, Rye Bread, Salad, Salami, Sandwich, Sandwiches, Sauce, Sausage, Sea Weed, Seaweed, Seed, Seeds, Sin City, Street Corn, Street Corn Mac & Cheese, Street Corn Mac ‘n Cheese, Street Corn Sandwich, Sugar, Sweet Corn, Sweet Corn Salad, Swiss Cheese, The Goodwich, The Goodwich Catering, The Goodwich South Buffalo, The Goodwich South Buffalo Catering, Tofu, Tomato, Tomatoes, Turkey, Turkey Chorizo, Urban Seed, Urban Seed Greens, Vegas, Vegetable, Vegetables, Vin, Vinegar, Zucchini

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