Cookies and Cream Cookie – Vanilla Cookie, Oreo Cookies, White Chocolate Chips, Creme Filling, White Icing
Capitalizing on the success and rapid franchising of crumbl Dirty Dough is the newest entry in an expanding field of Cookies, the weekly menu and packaging now all-too-familiar though flavors have thus far steered clear of imitation.
Owned by Bennett Maxwell, his idea born out of an Arizona dorm, Dirty Dough builds Cookies “from the inside out” such that each baked round features some sort of filling inside soft Dough and a crisp rim with variable additions.
Another brand sued by crumbl, Maxwell making the most of it for exposure, Dirty Dough’s first Vegas location opened not far from Hemsley and McGowan’s though an early look suggests better customer service plus an array of Ice Cream.
Home of “super-stuffed cookie bombs” this week’s five choices included well-executed Cookies and Cream plus Peanut Butter Cup, but for those seeking something more innovative both “Doh!” and Caramelita capitalize on quality Caramel while “secret” Chocolate Raspberry strikes a perfect balance of Fruit and Cocoa.
Anyone familiar with dining in Las Vegas will know the name Marc Sgrizzi, his original location giving way to Pizzerias followed by a Trattoria and even a hotel venture prior to a new eponymous venture located on South Rainbow.
Self-taught, with over four decades of experience, Sgrizzi Ristorante & Bar promotes itself as a traditional Italian eatery while an attached market offers everything from import specialty goods to handmade Pasta and Desserts from Pastry Chef Roman Ritz.
Open for Dinner Tuesday through Sunday, the recent addition of Sunday Brunch from 9am to 2pm perfect for NFL football at the bar, it was on a Thursday prior to noon that a collection of Pastries were enjoyed and whether one selects better-than-average Cornetti or impressive Pan Suisse the real star are Sfogliatelle with faultless layers and lemony filling nearly as good as those in Naples.
Italian for “to crave” Bramàre comes from Batch Hospitality and the owners of Table 34, their new eatery at 3900 Paradise Road described as a late night Cocktail bar and Italian tapas-style Restaurant built on timeless craftsmanship with a modern twist.
The brainchild of Evan Glusman and Constantin Alexander, their decision to purchase Table 34 from longtime owners bringing Chef Joe Valdez III over to Bramàre, it is once eyes adjust to sultry lighting that guests will notice brick juxtaposing wood and dark suede while music bumps softly overhead.
Planned to remain open late, “about 3am” by report, it is at the Bar led by mixologist Oscar Takahashi that top-shelf Spirits fuel modern interpretations of classic Cocktails including an Old Fashion or Negroni plus modern takes on Espresso Martini and Pisco Sours.
Divided into small, medium and large plates plus Pizza and Pasta, each section featuring Ingredients uncommonly found off-Strip, groups will benefit by inquiring about portion sizes before ordering as most items come shareable – the Soup with lots of Cheese served piping hot while Focaccia is outshined by “The Toast” which eats like Grilled Cheese in its spicy and idyllic form.
Going Gluten-free for fried Mushrooms, a crisp batter surrounding Hon Shemijis topped by Garlic-Chili Sauce, Broccolini as well as Caponata are classics executed well while the Aussie Wagyu Steak comes beautifully cooked and sliced alongside crispy Potatoes.
Not forgetting handmade Pizzas from a gas oven with crisp Crust and innovative toppings, Valdez’s “Beef Cheeks” shine thanks to Soffrito and Shallots while Artichoke’s find themselves upgraded by Heirloom Tomatoes plus Truffle Cream on an eponymous Pie.
Not a place to forgo Dessert, four selections plus Gelato comprising Bramàre’s early offerings, it is safe to assume no Tiramisu in town resembles this version with Chocolate-dipped Grissini as utensils though the real star of the show is fried Focaccia served in bubbling Blueberries that is best enjoyed with a Coffee Mocktail called Caffe Lungo Bosco featuring Baking Spices and Morel Mushrooms.
Since 1973 Farm Basket has been a local favorite in Sin City, the outpost on West Charleston still going strong from 10am until 9pm daily even as other locations have come and gone across the years.
Owned by Billy Bayne and family since 2018, historic signage maintained alongside longtime catchphrase “Carried Away with Quality,” guests old and new will discover a concise menu centered on Chicken and Turkey served in various ways plus sides and drinks.
Undoubtedly an icon, nearly 50 years of business a rarity in Las Vegas, service is friendly and fast while portions prove generous across Coleslaw, velvety Mashed Potatoes and the “Gobbler” featuring Fried Turkey Breast on a Toasted Hoagie with sides of Cranberry Sauce and Miracle Whip.
Sticking to classics in the age of Social Media, @FarmBasketChicken occasionally adding contests or specials, Fried Chicken proves juicy whether as Strips or on the Bone beneath crunchy Batter while “Clucketos” see pulled Poultry wrapped in Corn Tortillas beneath shredded Lettuce and Cheese.
Known for housemade Rolls with Citrus Butter, enjoyable with a bit less rise than prior, the Fries come crisp and golden while Mashed Potatoes reminisce of KFC right down to the texture and Gravy.
LES FRUITS ROUGES – calamansi posset, berry medley granita
2022 Inniskillin Cabernet Franc Icewine
LE MAÏS – corn cake served warm, plum confit, sweet corn ice cream
LA FRAMBOISE – guayaquil ganache, coconut snow, raspberry sorbet
Espresso, chocolate, brown sugar
Pineapple Pound Cake
As a local it is easy to overlook some of Las Vegas’ most exclusive eateries, but rest assured that for the last 19 years few have performed as consistently as L’Atelier de Joel Robuchon where Chef Anthony Taormina now leads a youthful kitchen focused on excellence Thursday through Monday from 5pm until 9pm.
Last visited in December 2010 under the direction of Steve Benjamin and Kamel Guechida, both men continuing a fine tradition of former Robuchon Chefs moving on to larger things, August sees L’Atelier back from vacation with a Seasonal Discovery Menu that continues to highlight “The Chef of the Century’s” contributions to gastronomy.
An experience best enjoyed at the counter, General Manager Jim Bibbee directing an experience that is personal yet professional, L’Atelier’s room remains modern yet comfortable in black and red as light music matches a pace that is customized to each diner’s preference.
Offered Grand Cru pairings with dinner, a total of nine courses and two supplements, things began with a classic pairing of Champagne and Caviar before moving onward to Bluefin Tuna in two forms including a memorable bite supported by Shiso fried in Tempura.
Next presenting a floral Chablis with notes of Apple, beautifully suited for Tomatoes atop Cheese, fans of Robuchon’s Foie Gras Ravioli will be happy to know the dish continues to shine with delicate Pasta bathed in Broth perfumed by Herbs from Chef Taormina’s garden.
Trying to go easy on Bread, though the Viennoiserie and a disc of Echire Butter proved irresistible, German Sauvignon Blanc proved a welcome surprise first supporting a Scallop with Paprika Oil and then Butter-poached Lobster adjacent cooked Vegetables.
Seeking balance rather than something overly bold in 2015 Chateau Lynch Bages Pauillac Grand Cru, its Berry notes and earthy linger well-suited to L’Atelier’s famous Burger as well as A5 Wagyu with Peppercorn Sauce and Joel Robuchon’s “Purée de Pomme,” it was upon hearing about this diner’s Hungarian heritage that the Sommelier graciously added a pour of 2017 Royal Tokaji 5 Puttonyos to a pre-Dessert featuring Calamansi.
Never hesitating to overdo it at Dessert, Chef Gilbert Peña’s newest addition called “Le Mais” a rustic ode to Summer that evokes plenty of nostalgia, fans of unique Sweet Wines should look closely at Inniskillin Cabernet Franc Icewine with enough tannin to match Chocolate, Raspberries or both.
Back from Summer vacation 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 Bear Claw and Apple Fritter are easily Sin City’s best and well-worth the drive, cost and calories thanks to the golden exterior and Cinnamon-spiced Fruit inside.
Described as a “Faith-based” business Abel’s Bagels opened late-2022 at 7150 S Durango Blvd Suite #130, owner Nick Pace of an organic juice bar in Roslyn New York hoping to bring “authentic” New York Bagels to Sin City along with other favorites from “Nook’s Organic.”
Inspired by the Bible’s Abel and Mr. Pace’s commitment to quality it is from 7am Monday through Saturday and 8am Sunday that Abel’s offers not only hand-rolled, boiled and baked rounds but also Sandwiches, Smoothies and Acai Bowls.
Sourcing good Ingredients and Coffee, high-gluten Flour the backbone of any proper Bagel, Abel’s collection includes all the favorites save for Egg while Cream Cheese is offered on its own or with up to three mix-ins ranging from Fruits or Vegetables to Macha and Peanut Butter.
Friendly in terms of service, though prone to selling out of top choices early on weekends, Bagels run $1.75 a piece with discounts by the dozen for specimens with a good skin and light crackle that quickly gives way to a chewy center that performs at nearly New York standards whether flecked in Seeds or dotted with Raisins.
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 continues to grow 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 Tuesday that fifteen items were procured for tasting and shared by a group during workhours.
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, Ring and Polvoron Bismarck Donuts, this day featuring a dozen varieties ranging from Pandan to Guava Cheesecake and several styles featuring Flan.
Also bringing back the Strawberry Shortcake Donut for warmer weather, plus new items for each holiday, fans of savory selections will be delighted to know Ramir recently Mango Cheesecake as well as a version topped with Guava Gelee.
The only place in town for Ensaymada, traditional Cheese or Ube Cream, additional specials such as the Tres Leches Cake and Cookies sell out early for good reason even though the Buko Pie remains Purple Potato’s best item.
Visited thirteen times since reopening 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 successful in terms of dining thanks to Chefs Marty Lopez and Tammy Alana 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 occurring alongside a Tasting Menu and Wagyu including A5 varieties straight from Japan, it was deferring Carte Blanche to the kitchen that Dinner began with Truffled Chips, an Amuse matching Wagyu Empanadas to crisp Lumpia and all-new starters including Summer Corn Bisque.
Not forgetting Tammy’s Milk Bread, nor lightly seared Tuna in an herbaceous Crust, Steaks on this evening included two from Creekstone Farms plus sides including trimmed-down Mac & Cheese and Wagyu Fried Rice.
Not forgetting Marty’s Hash Browns, a mandatory part of any meal at Scotch 80 with Mushrooms in Foie Gras Foam not far behind, Pastry Chef Tammy Alana’s work is no less impressive whether one opts for Fireball S’mores or all-new Dulce de Leche Molten Cake.
PANCAKES WITHOUT BOUNDARIES – Double Stack of our Buttermilk Pancakes, Grilled Strawberry Maple, Butter Pat
GRADE SCHOOL BREAKFAST – French Toast Sticks, Cinnamon Sugar, Strawberries, Fig Leaf Caramel, Rice Krispie Ice Cream
Proudly queer owned by Kristina Liedags Compton and Rachel Sillcocks Hilda and Jesse recently captured a Michelin Star for their brunch and dinner space in North Beach, the focus on #funluxury making headlines since the start and seeing Chef Kristina named a 2024 James Beard Semifinalist for Best Chef: California.
Catercorner to Washington Square, a concise space where both owners contribute fine dining experience including tableside service, it was after a short wait due to lingering guests that two sat down near floor-to-ceiling windows bathing the room on light.
Born out of Brunch for Dinner pop-ups, with a menu rethinking classic dishes offered as a $49 3-course Prix Fixe, $85 Chef’s Adventure or a la carte, those opting for the latter will find diverse influences highlighted by quality Ingredients and portions outpacing the pricetag.
Friendly in terms of service, each team member including the Chef chipping in to serve, bus or offer an explanation, course one featured boldly spiced Duck Wings served hot from the fryer while a “Shrimp Toastie” to follow riffed on Cantonese Dim Sum topped in Microgreens.
Named after the couples’ grandparents, each owner providing a name, Hilda’s Iced Coffee proves thick with subtle sweetness well-suited to Beef Tongue soft as Pot Roast or “Gayest Pancakes Ever” AKA Pancakes Without Boundaries AKA fluffy clouds of Buttermilk drowned in Cream, grilled Strawberries and Maple Syrup.
Regretting not ordering the Chef’s Adventure a little, though everything thus far was exceptional, regardless of what menu is selected no table should go without Hilda and Jesse’s “Grade School Breakfast” matching fried French Toast to Fig Leaf Caramel and Ice Cream that tastes identical to Rice Krispies Cereal.
Begun as a trendy spot selling naked Layer Cakes during the pandemic it was October 2023 when Sophia Smith finally opened Butter & Crumble in the former Tante Marie’s Cooking School at 271 Francisco Street in North Beach, and since that time the Bakery has been prone to selling out long before its posted hours Thursday through Sunday.
Still offering Cakes online for pre-order, staff of the kitschy pink space blasting Billie Eilish occasionally popping out to cross-off another sold-out item, those arriving after 10:00am on weekends can expect little to be available whether they wait fifteen minutes or nearly an hour.
Using half the shop for an open kitchen, another quarter for retail and just two seats, it is at the counter that orders are placed while one woman folds boxes and another gathers items from a ticket and calls out names.
A lesson in inefficiency, tough business does not seem to be lacking, Sunday’s limited sampling consisted of a soggy Strawberry Cinnamon Swirl and big Chocolate Chip Cookie sporting three types of Valrhona Chocolate while better bites came from moist Banana Bread beneath Cream Cheese Frosting.
When Michelin-starred French bistro Nico closed in 2019 owners Andrea and Nicolas Delaroque pivoted to Pastry, and although $45 for 5 items might seem pricey in most markets the ingredients and execution are every bit on par with what one sees in Lyon or Paris.
Located at 710 Montgomery Street near the Embarcadero, Delaroque’s Pâté en Croûte visible from a doorway where diners are forced to wait for indecisive guests and servers lacking a sense of urgency, it is once inside that one can peruse a full selection including imported Jams and Wines plus everything from Viennoiserie to Choux.
Opting to sit outside, all items carefully plated but the server never once cracking a smile, Nico’s Canele strikes a good balance of crunch to Custard while the Financier is moist with toasty notes provided by Hazelnuts.
Only offering Pâté en Croûte in portions suited for sharing, eyes instead turning to an Almond Croissant sliced and sandwiched around Blueberries with floral accents, $14 each for the Paris Brest and Fig Tart proves justified as the taste and texture of each are absolutely faultless.
Perhaps equally so famous as sister space Nopa it was 2009 that Nopalito opened just north of the Panhandle, and since that time a focus on organic Produce and sustainability has found the Restaurant widely regarded as one of the best Mexican eateries in the Bay Area.
A labor of love from Veracruz native Gonzalo Guzman, a youth in the fields and techniques passed down from his mother yielding traditional flavors bolstered by California’s bounty, it is at 306 Broderick that guests are greeted warmly by staff offering a menu including everything from slow-cooked Pork to handmade Tortillas.
Upscale yet casual, a true “Bib Gourmand” punching above its weight class in a city where very little is a bargain, Cocktails are simple yet effective while those craving the likes of Chilaquiles or a fluffy Concha to-go will appreciate hot or coldbrew Coffee from a take-away window.
Open all-day with no reservations, a concise indoor-covered patio setup with wood and organic elements offering comfortable seating, Appetizers lean heavily on Vegetables and whether one chooses creamy Esquites or smoky Cauliflower adjacent Orange slices the results are equally impressive.
The author of JBFA winning cookbooks and a retail line, recently celebrating their quinceañera, it might be expected that Nopalito’s Pozole brings the sort of complexity possessed by few others while Enmoladas utilize Corn Tortillas with appropriate flex to house a good amount of Cheese then smothered in Mole that is equal parts sweet, smoke and earth.
Opened in 2023 by the owners of Saint Frank Coffee it was on May 19th of this year that Juniper swept the “Best Croissant in San Francisco competition,” and since that time the Cafe on Polk Street has been prone to lines and sell outs long before their stated 3pm closing time.
Originally known for their Choux, currently highlighted by a combination of Pineapple Puree and Coconut Milk Diplomat inside a crunchy yet yielding shell, it is from the hands of San Francisco Baking Institute graduate Amy Chen that guests can find Viennoserie both traditional and as far reaching as Black Sesame Kouign Amann.
Featuring their own Beans in a variety of drinks, plus vibrant green Matcha Lattes, limited seating sees diners lined up along a counter to enjoy freshly toasted housmade Whole Grain Bread beneath Avocados and Lemon Oil or a laminated Cinnamon Roll kissed by Orange Peel.
Named after a follower of Francis of Assisi, his generosity and hospitality renowned, customer service far outpaces the likes of Nico or Craftsman & Wolves while choices such as the Gluten Free PB&J Blondie fair nearly as well as buttery coils with a delicate crumb that crack briskly before falling on the table and floor.
Tiramisu Donut – Coffee, Cocoa, Masarpone Cream, Rum Espresso
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 enjoyable beneath tangy Buttermilk or Vanilla Glaze, though upgrading to Chocolate or Maple is highly advised.
Eschewing Artificial Colors or Preservatives, a fact pertinent to Cream-filled choices, suffice it to say that most will not last long whether it be decadent Tiramisu or the more nuanced Guava Cheesecake.
Executing Ansel’s invention well, available filled or coated in Cinnamon-Sugar, Cointreau Crème Brulee continues to impress in its subtlety while Bella Nutella is rich but not too sweet with plenty of textural variability.
KOJI MARINATED HANGER STEAK ROSSINI, Seared Hudson Valley Foie Gras, Potato Puree, Red Wine Demi-Glace, Black Truffle
AERATED CHEESECAKE, Shortbread Crumble, Passion Fruit Curd
CREMOSO DE CHOCOLATE, dark chocolate fudge, olive oil, sea salt, crostini
Serving Las Vegas since January 2022 and now a James Beard Award Foundation finalist plus Yelp! Winner for best new Restaurant, Anima by EDO merges Italian and Spanish Cuisine into an elegant experience from Chef Oscar Amador.
Run by industry veterans from front-of-house to kitchen it is following warm greetings at the door that guests are led to a choice of diverse seating options, banquets in the back most quiet with a full view of murals from local artist Apolo Torres.
More “approachable” than EDO Gastro Tapas & Wine per General Manager Roberto Liendo, though certainly never lacking for creativity, Dinner at Anima begins with Appetizers ranging from Eggs with three types of Roe to upgraded Tomato Salad preceded by Cauliflower Gazpacho.
Not forgetting Hamachi unveiled in a swirl of smoke with Duck Liver and Apples, or creamy Mushroom Croquettes, EDO’s longtime favorite Beef Carpaccio atop Bread filled with liquid Cheese also remains a very memorable bite.
Taking a different look at Carbonara via crispy Chips with two textures of Lardo and a hint of smoke Summer’s best Pasta sees Sweet Corn with Guanciale and Bone Marrow get showered with Australian Truffles tableside.
Skipping Bikinis and Bravas this time, though the later finds itself cubed amidst Iberico Pork with Tomatoes and Garlic, Chef Tayden Ellamar’s take on Steak Rossini finds itself even more decadent than most French Restaurants thanks to a buttery Potato bed and faultless Red Wine Demi.
The first visit in nearly three months, several new items attesting to the skills of Chefs Oscar and Tayden, Dessert saw shareable Fudge paired to a newly launched “Aerated Cheesecake” with an array of textural additions.
Hidden amidst liquor stores and laundromats just a few blocks from the Sphere India Palace has been serving Sin City for nearly 30 years, owners Surjit Heera and Devinder Singh choosing to focus more on Food and service than atmosphere inside a space that is larger than it appears.
A cornerstone of the local Indian community, busses frequently making stops with a throng of guests, it is from a list of North Indian plates that guests are invited to choose from Appetizers, Entrees and Stews both Vegetarian and Omnivore.
Fronted by friendly staff, fare prices despite good Ingredients a key to India Palace’s success, classics come in the form of Paneer Cheese cooked in Onions and Peppers plus golden-fried Samosas stuffed by Peas and Potatoes.
Opting for Mango Lassi, though a bar including Indian Beer is available, housemade Chutney accompanies complimentary Papadum ready to prepare the palate for Lamb or Chicken from the Tandoor or Amritsari Fish crisp beneath Chickpea Flour.
Attuned to the classics, Butter Chicken here indistinguishable from others in town, those seeking something with more spice should consider either Chicken Vindaloo or Aloo Gobi balancing Turmeric and Cumin with Curry.
Not forgetting cooked Spinach and Cheese, a counterpoint to creamy Rogan Josh and bone-in Karahi Goat, Naan comes soft and fluffy in various forms amenable to soaking up the Sauce from all of the above plus Shrimp Korma.
Currently only offering a Buffet for special occasions, and “sold out” of Dosa, Dessert runs a traditional gamut of Kheer or Gulab Jamun, though the standouts are fragrant Gajar Halwa and Ras Malai featuring thick Cream perfumed by Cardamom.
Unquestionably Las Vegas’ top choice for French Pastry over the past 9+ years Rosallie Le French Café continues to show well on-site or to-go, a Tuesday morning delivery finding Pastries carefully arranged with several still warm and both the Croissants as well as the Danishes still the best in town.
Glazed Donut Bread Pudding, three rum caramel, vanilla crème anglaise
Ground-breaking since opening Carson Kitchen’s greatness has seemingly become so expected that many are prone to overlook it, but on Sunday Afternoon 124 South 6th Street was jammed-packed for a 10th Anniversary menu that continues to exude creativity, quality and the sort of Food that challenges without compromise yet always seems delicious and familiar.
Fortunate to have tasted every new plate at Carson Kitchen since summer of 2015, Chefs Harwell, Simon and team forever rethinking even longtime best-sellers, it was alongside drinks that dining began shortly, all well-suited to iconic Chicken Skins, bubbling Bacon Jam and Tempura Green Beans with Pepper Jelly Cream Cheese.
Continuing with more Skins, equally enjoyable today as in 2014, Hot Dog “Burnt Ends” stand out thanks to sticky BBQ Sauce while seasonal Salads are highlighted by Broccoli Crunch and the ever-reinventing “Young Beet Wedge”
Rarely forgetting the Meatballs, now larger but still faultless in texture, “Killer Shrimp” and Buffalo Pork Belly prove a good segue to Flatbreads including Hot Honey Mushrooms or Pepp on Pepp that is forever present for good reason.
Sent a complimentary Mac & Cheese for first timers “one of each” Dessert proved just enough when talking about Las Vegas’ best Brownie and Donut Bread Pudding but maybe still too little for Banoffee “Pie” spiked with Bailey’s.
Part of Town Square since April of 2019, but a known entity near San Diego for forty years prior, The Broken Yolk Café has captured Las Vegas’ attention by offering “high quality, homemade Food in large portions” to the tune of Southwest and Henderson locations plus the recently opened space at 201 South Las Vegas Boulevard.
An expanding concept with over thirty-nine locations across five states, Sin City’s newest just yards from Fremont Street, it is after securing parking that guests approach a freshly built space capable of seating hundreds, though for a Restaurant so new service is outstanding from the General Manager to servers, bussers and even folks at the hostess stand.
Made (more) famous by an appearance on “Man vs Food” it is from a multi-page menu that guests seeking variety are invited to make choices, a full-bar offered from open to close daily also provided to tempt those who desire more than just Mimosas and Bloody Marys.
Priced competitive to Cracked Egg or Babystacks, and approximately half the cost of other Las Vegas Boulevard Breakfasts, it was with Coldbrew Coffee and Cocktails that things got underway, a Frozen Mangonada well-suited to South-of-the-border specialties while “Cinnamon Toast Cereal Milk” and “Strawberry Gin Fizz” each act as light sippers that compliment The Broken Yolk Café’s Diner fare.
Opting to dine lighter than usual, though a check-average of approximately $20 per guest will leave most over-sated, first bites came from extra-large Biscuits made from scratch with Butter, a gentle yeastiness amidst good rise attesting to quality with or without added Honey while Onion Rings cook up crispy.
Focusing on items marked as “BYC Favorites,” many of these recipes dating back four decades, it was after splitting a warm Blueberry Muffin that attention turned to a spicy Ranchero Skillet with fried Potatoes plus Chorizo and a Chilaquiles Bowl with dueling Sauces cooked into the Chips.
Not about to pass on French Toast and Pancakes, the latter offered solo or stacked in seven varieties including Gluten Free, those unafraid to indulge are highly encouraged to order swirled Cinna-Cakes drizzled with Vanilla Icing, and although “Crunchy French Toast” looks better on the menu than it does as plated the flavor is still excellent – though not quite on the level of Tiki Toast that perfectly suit’s “The Ninth Island” with thick slices of Hawaiian Bread, Berries and Caramel Sauce.
