Opened in 2005 Hotcakes Bakes remains something of an under-the-radar shop, owner Elfie Weiss having turned in a career in entertainment for the store in Del Ray that has been feeding Angelinos for nearly two decades.
Born in France but taking a broad approach to baking, the Almond Croissant showing off good lamination around semi-sweet Paste, Hotcakes Bakes continues the Cupcake “trend” with full-size or minis, Red Velvet moist despite lots of Cocoa while Tres Leches finds added emphasis from Mangoes with Tajin.
Also selling a convincing Carrot Cake, plus cookies including thick and chewy Snickerdoodles, consider skipping overbaked Chocolate Chip rounds in favor of $4.25 Shortbread beneath a choice of Lemon Curd or soft Salted Caramel.
Last visited at the original in 2016 Jon & Vinny’s has since spawned three siblings, the location at Slauson also acting as home to a Wine Shop though for most it is the Italian Food and Pastries that remain a draw.
Open from 8:00am daily, the guys behind Animal and Son of a Gun a known entity including the Restaurant’s narrow footprint with loud music, it was as the door unlocked that two guests were seated at a booth where service proved accommodating.
Still adding autograt that isn’t gratuity, a polarizing policy atop prices that only fly in a city like Los Angeles, it was mere moments before Coffee was poured alongside an Apple Fritter and Ricotta Toast, the weekend-only former light and oilless but far smaller than its pricepoint suggests.
Moving on to the proper Breakfast menu, one “entree,” spicy ‘Nduja and a side of Crispy Smashed Potatoes rife with Pepper and Parm selected, Carbonara performs well thanks to good Pancetta plus Noodles cooked al dente and a generous amount of Egg Yolk.
Not a morning meal for the thrifty at $130 all-in, Cookies from the pastry case are across-the-board impressive, Snickerdoodle, Chocolate Chip and Peanut Butter all what one might expect while $2-per-bite Rainbow Cake and $12.75 Bread Pudding are skewed to the left in terms of cost versus quality.
Pineapple Upside Down Cake – Crushed Peanuts, Coconut Ice Cream
Sweet Sticky Rice – Crushed Peanuts
Deep Fried Banana Roll – Banana wrapped in a Rice Paper Crepe, Honey
Already the rare Las Vegas recipient of a James Beard Foundation Award, Chef Saipin Chutima named Best Chef: Southwest in 2011, Lotus of Siam needs no introduction – though its recreation on Flamingo and fanciful digs at Red Rock suggest the Chef’s children have bigger things in mind about the Restaurant’s legacy going forward.
Having visited the unassuming icon of Thai Food twice prior, a lunch in 2012 and dinner five years later, Wednesday evening found the expansive new location predictably packed from Bar to back room where a party of four sat amidst locals as well as tourists.
Known best for spicy Norther Thai traditions and Riesling, though Thai Tea or Coffee may be prudent for those looking to quell the flames of dishes such as Steak Tartare teaming with Chilis, Lotus’ “Thai Ceviche” titled Koong Char offers a complex medley balanced by Citrus while Som Thum can be ordered the usual way or lightly fried with Tempura.
Requesting everything level five of ten, the stuffed Chicken Wings flawless but mild, Tom Kha Gai arrives spewing fire at the center of Coconut and boiled Chicken blended with Lemongrass while Sea Bass Som Thum presents steamed Sea Bass flaky beneath Vegetables, Sugar and Lime.
More pricey than Thai anywhere else in town, though the ingredient quality is undeniably high, Garlic Prawns earn signature status with edible Shells still on as do Nam Prik Ong and Crispy Duck Khao Soi that tastes like more assertive Panang Curry thanks to the acidity of Vinegar and Lime.
Lit up by Thum Ka Noon, or Shredded Young Jack Fruit with Pork, Issan Sausage delivers snappy Meat with deep yet pleasant funkiness while Grilled Ribeye Panang shows off Prime Beef resting in Chilis and Coconut Milk.
Not exactly “known” for sweet stuff, Desserts instead recited tableside, guests can expect the usual Sticky Rice and Coconut Ice Cream or opt for deep fried Bananas with Honey and a surprisingly well-crafted Pineapple Upside Down Cake served warm a la mode.
TRES LECHES – Vanilla Chiffon, Vanilla Cream, Strawberries, Toasted Meringue
Now part of Downtown Summerlin for over a year, with expansion to Dallas mere weeks away, La Neta offers modern Mexican Cuisine and fancy Mixed Drinks in a room built for the #gram.
Street slang for “The Truth,” industry-veteran Ryan Labbe focused on the hospitality side while Chef Lanny Chin heads the kitchen, it is amidst vines and chandeliers that guests are treated to top notch service plus videos and music that plays a touch too loud.
Self-described as #UnapologeticallyUnique and true to its word in terms of “BIG F*#K’N TACOS” and drinks such as El Jefe with boozy Horchata, it is under the direction of General Manager Chris Zadie that dinner begins with housemade Chips, Salsa and Guac plus some mighty fine Flautas.
Priced appropriate to an immersive experience, Sopes with Chorizo and Oysters beneath Ceviche outpacing overworked Meatballs, Salads are all highlights whether one opts for a tangle of Beets or Citrus-soak Sprouts though the “Mexican Wedge” proves best thanks to pickled Peppers and spicy Pork Vinaigrette.
Built for sharing at Brunch or Dinner, particularly as relates to oversized Tacos ranging $60-$95, the Taco stuffed with a whole Lobster falls a bit flat as a result of too much Slaw while the Bone-in Short Rib Birria is rich and tender even before dunking it in Consommé.
Putting on a show with “24 Karne,” flames unveiling Skirt Steak, Truffle Fondue, Onions and Gold, dueling “Trashed Potatoes” should not be overlooked, nor should be Desserts including Red Velvet Churros, layered Tres Leches or Bunuelos given Bananas Foster treatment.
Last visited in 2013 Friendly Donut House remains a Henderson staple for good reason, opening hours as early as 4:00am daily finding shelves full of fried Dough paired to pleasant customer service.
The sort of place built for Veterans to linger over Coffee, a strip-mall on South Boulder Highway playing host to regulars for decades, fans of classics will find lightly fried Yeast rings beneath Glaze while those who favor Cake can choose Vanilla or Chocolate with Sprinkles, Cinnamon Crumble or plain.
Also offering Longjohns and squared-Bismarcks, the later piped with Cream or Custard, Buttermilk Bars are textbook thanks to penetrant Sugar plus Icing in a variety of flavors while the Apple Fritter is easily Sin City’s best and well-worth the drive, cost and calories thanks to the crisp exterior and Cinnamon-spiced Fruit inside.
Trained in the kitchens of Bergamo Italy but born stateside Marc Vetri’s name may not carry the weight of some “Celebrity Chefs,” but at his eponymous Restaurant in Philadelphia there has nonetheless been a book full of reservations for more than two decades, and in November 2018 the husband, father, musician, author and humanitarian transported his iconic dining room 56 stories above the Las Vegas Strip.
Titled Vetri Cucina and occupying the former home of Alizé, a space that has been completely re-imagined with imported cobblestone, warm wood and soft lighting, it is after a ride in elevators that guests will find themselves in a foyer where classic rock plays, the hostess stand just steps beyond and in front of a bar serving Wine plus inspired Cocktails.
In many ways Sin City’s biggest re-opening post-pandemic, an exclusive price-point one part of the reason, it is after confirming reservations that guests are led to tables clad in white tablecloths and hand-blown glasses, tiny candles flickering as bright lights glow below and into the distance.
Featuring a la carte service as opposed to Chef Vetri’s Philadelphia Tasting Menu, though the latter is reportedly forthcoming, it is by skilled servers that diners are offered warm professionalism while the kitchen is led by Chefs Michael Rubenstien and Ashley Costa.
Offering both Marc’s classics and newer seasonal items, a Bread program by the former Batali Pastry maestro yielding seeded Sourdough plus two starters, “savory Zeppole” come loaded with aged Proscuitto while Wheat Focaccia offers unparalleled softness beneath Mortadella, airy Cheese and Pistachios.
Moving next to Pasta, the appropriate focus of any visit to Vetri Cucina, it was skipping recipes from the book “Il Viaggio di Vetri” that guests were next treated to all-new, Gemelli with Pesto and Orange Zest plus pockets of Taleggio Cheese contrasting bitter Radicchio and Walnuts brightened by Honey.
Requesting additional Bread to sop up Sauce, the overall lack of Tomatoes expected as a result of Marc’s regional approach, savories overlooked Goat this time in favor of pricey grilled Seafood plus roasted Chicken that seems almost French thanks to Foie Gras and Mushrooms.
Taking Espresso with Dolci, the complete collection of Vetri’s classics and new ideas from Chef Costa on display, Chocoholics should head straight for the molten-center “Souffle” while those seeking Fruit will be delighted by tart Semifreddo or Creme Fraiche Panna Cotta with Huckleberries and shards of Meringue.
Cleansing the palate between plates with bites of Gelato, both Hazelnut and Orange lovely but Vanilla on a whole different level, if one were forced to pick Vetri Cucina’s *best* Dessert the decision would fall between Sicilian Pistachio “Flan” and a peerless Paris Brest, the former spilling silky green contents with each spoonful while the latter showcases Choux around dainty Mousse.
Young Coconut Pie – Young Coconut Meat, Custard, Coconut Streusel, Butter Crust
Named after a popular crop in the Philippines, and a favorite snack of Chef Ramir Bolanos DeCastro, Purple Potato unfortunately shut its doors in the middle of 2019, the closure after just 21 months largely a result of location rather than Food as the healthy Bowls and quick-casual Sandwiches were almost universally well-received.
Now three years older and wiser, COVID-19 having entirely reshaped an Off-Strip dining scene that Chef Ramir helped to initiate with Yonaka in early 2013, Purple Potato marches on as a bakery at 6370 W Flamingo Rd #20 featuring Donuts, Cookies, Ube-based treats and Filipino Pastries.
Previously offered for delivery or takeout only, but now brick and mortar with pre-orders available online, it was Wednesday that ten items were delivered, Savories skipped in favor of recently-added Mango Cheesecake Donuts featuring a Brioche base and Cream Cheese Mousse merged with housemade Jam.
Scaling back “Monster Cookies” to approximately 4”, Calamansi Funfetti currently off the menu, Ube and Red Velvet rounds feature a crisp rim with molten center while Chocolate Chip Walnut is more traditional but no less enjoyable.
Never actually gone from the local food scene, the rebranding of Yonaka and Purple Potato followed by a consulting gig at McCarran, Chef DeCastro’s current lineup continues with Croissant and Brioche-style Donuts, this day featuring a dozen varieties ranging from a Ube to “Tiramisu” and Oreo.
Not about to miss Mango Monkey Bread, similar in topping to the Donut withCream Cheese and Mango Jam, fans of Coconut should head straight for lavish Young Coconut Pie with strip-studded Custard and a layer of Streusel on top.
Vanilla Bean Panna Cotta – Candied Kumquat, Marmalade, Brown Butter Walnut Cake
Now serving Vegas for over 5 years it seems as though every available superlative has been used to describe Esther’s Kitchen, but the word “deliberate” isn’t used enough.
In an era where every new Restaurant begs to be liked by making “pretty” food James and his team are just making really great food. Seasonal food that is undoubtedly rooted in technique but never compromises flavor for looks. Food that isn’t full of unnecessary additions, full of itself or trying to tell some story. Food you want to eat, then eat more of, because it comes from the heart.
SMOKEHOUSE CHILI – SMOKED ALL-NATURAL BEEF BRISKET, TRUSTWORTHY IPA, RED BEANS, FRESH CORNBREAD, TOPPED WITH CHEDDAR CHEESE, SOUR CREAM AND GREEN ONION
BAVARIAN-STYLE PRETZEL – WHAT PLANE? STOUT MUSTARD, BRASS JAR BEER CHEESE
SHEPHERD’S PIE – ALL-NATURAL BEEF, CORN, EDAMAME, ONIONS, CARROTS, CELERY, RICH BEEF JUS, PARMESAN MASHED POTATOES, FRIED ONION STRINGS. SERVED WITH PORK RINDS
Born in Burbank, and brought to Las Vegas Boulevard by the folks behind Morels French Steakhouse & Bistro, it was August of 2019 that the Strip finally started brewing once again, and although Trustworthy Brewing Company’s location in Palazzo’s Grand Canal Shoppes will always be challenging the Food is both accessible and delicious while service exudes friendly professionalism.
Now re-opened post-Pandemic, and beginning to gain traction during a busy Conference season, Trustworthy Brewing Co. occupies a sizable footprint ready to seat more than four hundred guests and capable of producing some 1150 gallons of Beer from tanks inside a specially-designed room.
Sparring no expense in the build-out, a large bar surrounded by tables, booths, event space and a PDR, it was after greetings from familiar staff that six guests were seated, televisions showing NFL Conference Championship Football while commentary played overhead.
Built with “Fun” as a core-value, several styles of Beer with quirky names poured throughout a space featuring Skee Ball, it was alongside a $15 flight that Brunch got started, the Chicken & Waffles well-executed while Trustworthy’s Benedict riffs on tradition utilizing whipped Mascarpone in the Hollandaise atop Brioche.
Continuing with crispy Tots plus less-inspiring Fries alongside house-smoked Pork Shoulder Chef JL Carrera’s all-new Corn Dogs earn praise thanks to snappy Franks and delicate Cornmeal alongside “Ultimate” Brisket Nachos that are pretty much mandatory for sharing during the game.
Built to be an eye-catcher, bright blues and reds coating walls throughout the continuous main room, round two featured hearty Chili served with Butter-soaked Cornbread plus Deviled Eggs n’ Bacon, golden Chicken Schnitzel and Shepherd’s Pie placing creamy Potatoes atop Beef, Corn and Edamame.
Delivered across two games and plenty of laughs it was while Mahomes and the Chiefs sealed their Superbowl birth that GM Robert Parekh stopped by to end the afternoon with a perfectly prepared Pretzel, layered Chocolate Cake and “Colossal” Carrot Cake that lives up to its name.
Peking Duck, Bao Bun, Cucumbers, Scallions, Hoisin Sauce, Egg Custard Tart
In the era of Social Media and Public Relations it is rare to see any sort of dining event kept “secret,” but for two weeks each year Jasmine at The Bellagio quietly opens its doors during daylight hours for a Dim Sum Brunch celebrating the New Year, first in a global sense and then to commemorate the Chinese version.
Unadvertised save for a colorful board outside the Restaurant, this year spanning January 22nd to the 29th from 11:00am until 2:30pm, it is approximately fifteen minutes prior to opening etched doors that guests begin queuing, never mind the fact that most have reservations but rather for the chance to sit with an unobstructed view of Bellagio’s famous fountains.
Attended for the first time since 2020, a cost of $88.88 per diner and just $20.00 for children far lower than Jasmine’s equally splendid dinner, it was after seating by familiar staff that most guests stood to begin perusing some ninety choices spread across a variety of Buffet and Live Stations.
Truly a grand display, traditional Dim Sum and Chinese Barbeque lined up alongside items decorated in everything from Foie Gras to Abalone, it would not be long before most early arrivals returned to their table with plates full, fresh Oysters and Crab Legs a popular choice amongst the largely Asian crowd though many also gravitated towards a display of baked and fried Dim Sum that this year included Steam Bunny Dumplings, Coconut Rice Cakes and decorative Gelatin.
Moving slowly and eyeing variety, Shellfish and Sushi tasted alongside items less commonly experienced in such a setting, it was as a young woman played the guzheng that additional plates were enjoyed, Puff Pastry Custard, Turnip Cakes and Squid Ink Custard Steamed Bun all highlights necessitating repeat tastes.
Sipping Coffee, Jasmine Tea and Fiji throughout a ninety minute stay, The Fountains at Bellagio dancing outside floor-to-ceiling windows, cold items including Spring Rolls and Duck Liver Terrine were both exquisite while Peking Duck and Char Siu with traditional condiments remains a must.
Focusing next on silver steam trays lining the center, left and right mirrored to create a seamless flow of traffic, it was as the fountains again danced outside that steamed and baked Buns competed for stomach space with Noodles and Beef, the bold flavors only rivaled this year by luxurious Congee featuring Century Eggs.
Always evolving Dessert, the aforementioned Puddings and Custards aside, Egg Custard Tarts rival any in Sin City while Sesame Cookies, Chocolates and Mochi this year found themselves served alongside Chai Tea Mousse and Mango Sticky Rice.
Last visited in November, and twenty-two times prior including a yearly tradition, it was alongside two others on Wednesday night that Jean Georges Steakhouse once again found the kitchen executing at a high level.
Led by Chef Sean Griffin since 2015, including a renovation that upgraded décor and delivery of pristine Proteins and Produce, guests entering Jean Georges Steakhouse are greeted first at a podium before being led to spot-lit tables, the mood upscale but never stuffy while prices track similar to other like-Restaurants that feature far less creative cuisine.
Decorated in gold, and buzzing with activity, it was at a long table that carte blanche was deferred to the kitchen, Wine and Cocktails quickly followed by buttery Loaves of Brioche and familiar appetizers such as Charred Octopus and truffled Wagyu Carpaccio atop Pate a Choux.
Always inventive, Foie Gras with Applesauce Sauce absolutely stunning, Salads served as a segue to grilled Meats, the iconic Hearts of Palm and Tomatoes praised by all for its brightness while a hearty Wedge also lightened the load before Lamb Chops alongside Rib Cap and Ribeye of F1 Wagyu cooked Medium Rare.
Adding a few new specials, Tempura Mushrooms with Honey a Vegetarian masterpiece juxtaposing Las Vegas’ best Fried Chicken, Japanese Leek Casserole performed expectedly well as did Bone Marrow and Mac n’ Cheese beneath a mountain of Truffles.
Refreshing the palate between bites of lean but rich Piedmontese Filet Mignon with Asparagus Dessert saw Passion Fruit Meringue plus old favorites down the line, Chef Vongerichten’s Chocolate Cake served with tableside theatrics and followed by Cheesecake plus exceptional Apple Pie.
My Favorite Martian Strawberry Green Tea – Matcha Maple Icing, Strawberry Pieces, Strawberry Compote
She Devil Red Velvet Cake Donut – Cream Cheese Icing, Red Nonpareils
Chocolate Iced Cake Donut – Chocolate Ganache
Glazed Cake Donut
Now serving Sin City for over two years it was via online ordering Wicked Donuts were picked up on Sunday, execution less dialed-in than prior though the majority were still quite delicious.
Already discussing Pastry Chef Robert Teddy’s background here, it was from the seasonal menu that 15 styles were tasted, classics both Raised and Cake buttery with premium handmade toppings including real Vanilla Bean, fresh Fruit and rich Chocolate Ganache.
Offering roughly two-dozen flavors daily, in addition to freshly-fried minis available in a keto-friendly fashion, any discussion of Wicked Donuts should begin with the base, buttery Brioche or toothsome Cake best allowed to shine beneath tangy Buttermilk or Vanilla Glaze, though upgrading to Chocolate or Maple is highly advised.
Next indulging in old favorites, PB&J continuing to occupy rarefied air as one of Las Vegas’ best Donuts while the Lemon Meringue Pie outperforms many plated Deserts, Chef Teddy’s Apple Pear Fritter still lacks the desirable amount of Fruit.
Eschewing Artificial Colors or Preservatives, a fact pertinent to Cream-filled choices that may be left in a conference room or kitchen at room temperature, suffice it to say that most will not last long, nor did “Triple Chocolate Cake” which is as rich as it sounds.
Adding crispy Bacon to Maple Iced Brioche, a modern-classic rarely done better, “Guava Cheesecake” makes lips pucker while “Blue Suede Banana” riffs on the King’s favorite minus Pork but plus Dark Chocolate.
Born in Logan, Utah Crumbl took the city by storm, their Instagramable rounds offered in thirty stores across six states by 2019 and now easily 100+ with six in Las Vegas including the Durango location opened in May 2020.
Created by Sawyer Hemsley and Jason McGowan, rapid expansion through franchising yielding mixed results from store to store as evidence by Social Media, it was after four improving experiences that the westside storefront proved competent, the staff exceedingly pleasant whilst describing each choice.
Undoubtedly popular in part due to photogenicity, though a sterile interior oversells the fact that everything is made from scratch, the first thing those entering will notice is Crumbl’s limited collection of just six weekly flavors, four specials alongside Sugar slathered in Pink Icing plus Chocolate Chip that uses all Milk Chocolate and trends far too sweet.
Still a young company, so much success despite only starting in September 2017 certainly enviable, best bites came from specials that included “Chocolate Crumb,” all the flavors of Oreos well represented even before placing crumbled pieces on top.
Offered onsite or via delivery from 8am until at least 10pm Monday through Saturday it was next that Honey Bun riffed-well on the Snack Cake while Raspberry Doughnut continued a trend where crumbl’s Fruit flavors strike gold.
Again finding “Cake” concepts better than the Cookies by which crumbl made their name “Cowboy Cookies” find classic Oatmeal a bit over-complicated by sweetened Coconut while at the same time suggesting the possibility that the company may just make an excellent Oatmeal Raisin round if they ever put their mind to it.
Ribeye, Bulgogi, Wagyu Beef Tongue, Chicken, NY Strip, Filet Mignon, Pork Neck, Pork Belly, etc.
Ice Cream
Located adjacent Shanghai Plaza at 4240 Spring Mountain Road California’s Mr. BBQ entered a growing All-You-Can-Eat Korean Barbeque scene in late-2022, the term “P.A.Y.C.E.” suggesting premium quality at a price of $48.99.
Open 11am until 11pm or later daily, a lively atmosphere plus pop-art and booming music creating a scene completed by televisions showing sports, it was without a wait that six guests sat down to dinner where grills with hidden ventilation assure patrons won’t go home smelling like smoke.
Offering Soju Cocktails, Korean Beers and Soft Drinks, the former highlighted by one that tastes like Tang and another thickened by Yogurt, Banchan arrives fast featuring everything from Kimchi and Sea Cucumber to airy Potato Salad and marinated Radishes.
Served at a suitable pace with grills changed quickly Proteins run the gamut from Prime Ribeye to Galbi, the Wagyu Beef Tongue previously unseen but entirely delicious as was the Pork Jowl and Belly.
Also conjuring up Stews and Egg Souffle, plus Offal for the brave, additional highlights include Squid and Chicken marinated in fiery Gochujang and a scoop of Neapolitan Ice Cream that comes just before an admittedly modest check.
Lean Brisket, Fatty Brisket, Beef Hot Links, Jalapeno & Cheese Hot Links
Smoked Turkey
Pecan Pie
Banana Pudding
Chocolate Cake
Open from 11:00am until 9:00pm daily at Suite 110 of 6115 South Fort Apache Road, and Sin City’s best place for Barbecue ever since the Henderson original debuted in January 2016, it was just prior to 11:30am that the smell of Big B’s Texas BBQ began to drift down the hallway, staff quick to arrive for an abundance of smoked Meat, Dessert and Sides.
Named after its Pit Master and changing the long-held belief that Las Vegas is not a Barbeque town ever since the original opened, Big B’s Texas BBQ features the work of Brian Buechner and Natalia Badzjo, the husband and wife team taking a hands-on approach to every aspect of the operation from build-out to driving in fresh piles of wood as needed from the Lone Star State.
Available for dine-in, take-out, catering and delivery, all presented by staff rather than a third-party, it was really no surprise when Hot Links were quickly depleted with slices of gooey Pecan Pie, Chocolate Cake and freshly made Banana Pudding soon to follow.
Texas through and through, the aforementioned wood just one reason why Big B’s Brisket and Turkey outpace growing competition, the choice of lean versus moist generally sees the former go first at this office, though thanks to a deeply penetrating ring of smoke both live up to high standards.
Not about to forget Sin City’s best BBQ Beans suffice it to say Bread was underutilized with loaves leftover, not because they aren’t good but more so as a result of the abundance of Cornbread that seems to get better and better with time.
Adding on Creamed Corn, plus thick-cut Onion Rings, a second helping of everything proved mandatory, though even for someone with a decidedly large appetite it might be smart to stop a bit short of stuffed next time to avoid wanting an afternoon nap instead of four more hours of work.
Risen like a phoenix from the ashes of Ramir Bolanos DeCastro’s beloved Purple Potato it is as a Bakery that the former Yonaka Chef’s legacy lives on via Donuts, Cookies, Ube-based treats and Filipino Pastries.
Previously offered for delivery or takeout only, but now brick and mortar at 6370 W Flamingo Rd #20, it was Saturday that fifteen items were procured for tasting, savories including spicy Beef in sweet Donut rich and hearty while Brioche Donuts are a roller-coaster of textures juxtaposing creamy Filling with elastic Dough.
Never actually gone from the local food scene, the rebranding of Yonaka and Purple Potato followed by a consulting gig at LAS, Chef DeCastro’s current lineup continues with Croissant-style Donuts, this day featuring Caramel Flan and Churros.
Also selling Ensaymada and Cake Donuts plus an intense Fudge Brownie Purple Potato’s Cheesecakes now take on Young Coconut plus White Rabbit Candy though those seeking something more unique should head straight for Honey Yema Pie.
Saving the best for last, a Maiz Con Leche Donut somewhere between Creamed Corn and Corn Pops Cereal, Banana Bread is never a bad choice while Ramir’s Young Coconut Pie may have finally been topped by sharable Yema Buttercake with Cashew Crumbles – though at 1.5lbs, with a little effort, the sharing part may end up being optional.
Muscovy Duck Breast – Foie Gras, Cassoulet, Lardons, Bok Choy, Toulouse Sausage, Duck Jus
20Oz Creekstone Farms Dry aged Bone-In Prime Ribeye / 1z Creekstone Farms Dry aged Bone-In Prime New York Strip
Mint Chocolates
Already visited four times since reopening after the pandemic and under new ownership there is little doubt that The Palms is seeking to regain its title as Las Vegas’ best Off-Strip resort, a goal thus far sucessful in terms of dining thanks to Chef Marty Lopez, Tammy Alana and General Manager Jorge Pagani at Scotch 80 Prime.
Debuted late-Spring of 2018, stalwart N9NE Steakhouse making way for a room decorated in Basquiat and Haring, guests visiting Scotch 80 today will find much of the original aesthetic maintained minus paintings kept by past owners, the Bar still well-stocked with rare Whiskeys and service predictably impeccable.
Located at the resort’s east end with an entirely revamped menu, seasonal changes frequent along with an upcoming Tasting Menu and Wagyu Samplers including A5 varieties straight from Japan, it was deferring Carte Blanche to the kitchen that Dinner began with flaming Shellfish and Marty’s Rainbow Tiradito.
Not forgetting delicate Milk Bread or crispy Shrimp served with their Heads, the first new plate of the evening featured 90-day Butter Aged Olive Beef served on Milk Bread in the style of a Japanese Sandwich even more luxurious by Caviar and a Quail Egg.
Getting creative with Bone Marrow by adding Beef Cheek and Popcorn Chef Lopez’s Miso-glazed Sea Bass remains indelible thanks to not only delicate flesh in Dashi but lightly sweetened Fish Eggs and dueling Mushroom textures.
Cleansing the palate with Duck Fat Fries and Truffled Chips it is safe to say Steaks and Sides at Scotch 80 Prime are amongst Las Vegas’ best, two Bone-In cuts from Creekstone Farms Tomahawk dry-aged alongside Sides including Mushrooms beneath Foie Gras Foam, spicy Corn and Lobster Fried Rice.
No Dessert this time, a lack of capacity rather than want, Muscovy Duck Breast with Foie Gras and Cassoulet speaks volumes about Chef Marty’s time with Andre Rochat while Scotch 80’s all-new Hokkaido Snow Beef Burger with Smoked Brie, Foie Gras and Onion Marmalade sets a new standard atop Tammy Alana’s housemade Hokkaido Milk Bread.
Filled Donut with Vanilla Cream and Chocolate Icing
Filled Donut with Lemon Jelly and Powdered Sugar
Cake Donut with Cinnamon Crumb
Cake Donut with Chocolate Icing and Peanuts
Attached to the cloying smell of Subway on Warm Springs Road is one of 170 Winchell’s, the only explanation for their decades in business seemingly low prices and 24/7 hours catering to undiscerning palates.
Now owned by Yum-Yum Donuts, the family of Verne Winchell selling out in 2004, patrons can still expect the “14 Donut Dozen” made from pre-mix, the Cake rings fairing slightly better than bone-dry Old Fashioned and flavorless raised selections.
From the very start there was no doubt that Chefs Matt Piekarski and Silverman had created something far better than expected at Big Chicken, and whether enjoyed on-site or at the Office the product outperforms the competition at a fair price considering Ingredient quality.
Now with a second Las Vegas location in addition to an expanding footprint across the West this is a Las Vegas born concept that continues to impress while staying true to its roots but with the foresight to add new items like Tropicana’s Coffee and Breakfasts.
Churro Cookie – Housemade Vegan Dulce de Leche, Cinnamon-Sugar
Triple Chocolate Chip Cookie – White Chocolate Chips, Dark Chocolate Chips, Milk Chocolate Chips
Cherry Bomb Pop Tart – Sweet Cherries, Sour Cherries, Ginger Ale, Lemon Zest, Cherry Lemon Glaze, Cherry Pop Rocks
Now serving Sin City for over three years it was on the strength of prior office lunches that The Coffee Class was called on to cater Tuesday, and just like last seven times Kyle Cunningham’s concept showed off its ability to please diners of varying backgrounds, ages and preferences including allergies or intolerances.
Coordinated and delivered by Chef Beth Ryan-Small it was at Breakfast that an abundance of Pastries were arranged, Beth’s effervescent Cherry Poptart immediately commanding respect thanks to the fact that not one staff member realized it was free of Animal products yet still delicious.
Next taking a look at two old-school selections, Scones forever reference-standard and this time swirled as a Cinnamon Roll, Beth’s Triple Chocolate Chip Cookie has only grown more complex and delicious with each visit.
Not forgetting Biscuits this time, still Sin City’s best, Coffee Class’ Vegan and Gluten-free Oreo Blackberry Poptart finally found itself competing head-to-head for stomach space with sensational “Churro” Cookies that upgrade the usual Snickerdoodle with Housemade Vegan Dulce de Leche.
