Cold Bean Curd Noodles with Housemade Scallion Oil
Kao Fu
Old Fashion Shanghai Style Sweet & Sour Pork Ribs
Traditional Shanghai Xiao Long Bao
Sheng Jian
Tucked inside Suite 104 of 4266 Spring Mountain Road, limited seating in the era of social distancing making take-out as good an option as dining in, it was via contacting ShangHai Taste directly that catering was coordinated, Chef Jimmy Li arriving at 11:30am-sharp with eight items portioned large enough for sharing.
Still the top destination in Shanghai Plaza at the corner of Arville Street, family recipes handed down to Chef Li comprising a concise menu of scratch-made plates, it was with all items carefully-packed and temperature appropriate that most got started with Fried Rice, a bit of tooth welcomed amidst Sausage, Egg and Soy while Sweet & Sour Pork Ribs remain a surprising staff-favorite thanks to tender Flesh easily stripped from the Bone.
Now the fourth time delivered, though Jimmy’s years at 3 Villages, 1900 Asian Cuisine and Niu Gu will find many locals familiar with his authentic brand of cooking, fans of Soup Dumplings, or XLB, will be happy to know ShangHai Taste’s set a high standard, and whether one prefers Pork, Crab or even Gluten Free the textures and flavors are great, as too are the fried version entitled Sheng Jian with Sesame Seeds.
Again impressing with House Fried Fat Noodles, each strand slick and slightly chewy tossed with Steak, Stir-fried Rice Cakes traditionally known as Chao Nian Gao remain a personal favorite thanks to sticky-soft pillows with Salt and a bit of sweetness.
Only offering two Desserts, neither “American” by any stretch, stomach capacity was instead invested in Bean Curd Noodles with Housemade Scallion Oil on this Monday, while guests with a sense of adventure enjoyed steamed Wheat Gluten Kao Fu with Mushrooms, fermented Soy and Ginger.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Chef Jimmy Li and Joe Muscaglione face an uphill battle much like the rest of Las Vegas’ Restaurants following COVID-19, but for those seeking Chinatown’s best Shanghainese Cuisine there is simply none better when accounting for cost, quality and customer service.
RECOMMENDED: Sheng Jian, Traditional Shanghai Xiao Long Bao, Shanghai Fried Rice Cake, House Fried Fat Noodles, Old Fashion Shanghai Style Sweet & Sour Pork Ribs, Kao Fu.
AVOID: N/A.
TIP: Open daily from 11:00am until 9:00pm. Call 702-570-6363 or hop on Yelp! to make reservations.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Now serving Sin City for 3 months, the inside finally ready after a protracted soft-opening, it was via online ordering that 30+ Wicked Donuts were delivered to the office on Monday, execution now dialed-in and the fact that many were still warm-to-touch attesting to freshness.
Already discussing Pastry Chef Robert Teddy’s background here, 5:30am daily openings doing nothing to diminish his joyous spirit, it was from the seasonal menu that fifteen styles were tasted, classics both Raised and Cake buttery with premium handmade toppings including real Vanilla Bean, fresh Fruit and rich Chocolate Ganache.
Offering 27 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 Blueberry or Lemon Poppyseed is highly advised.
Next indulging in old favorites, PB&J continuing to occupy rarefied air as one of Las Vegas’ best Donuts while the Praline-esque Sticky Sinn-a-Bun outperforms many plated Deserts, Chef Teddy’s Apple Pear Fritter still lacks the desirable amount of Fruit, thus making his all-new Apple Crumble Donut a far better choice.
Adding crispy Bacon to Maple Iced Brioche, a modern-classic rarely done better, those who missed out on Gilcrease Orchard’s Apple Cider Donuts will be happy to find Wicked’s available without a wait while the seasonal Purple Pumpkin Donut uses Ube to impart color as well as texture to an Old Fashioned cogwheel.
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 Blue Suede Banana, Wicked Boston Crème and Cointreau Crème Brulee did not last long, nor did “Caramel Sutra” featuring soft Brioche and lightly salted Glaze wrapped around a creamy Caramel center.
FOUR AND A HALF STARS: Set back by a global pandemic and protracted “soft opening,” an experienced palate will immediately notice Wicked Donuts quality dwarves anyone locally from Toppings-to-Base, while prices trend lower than Donut Bar or Pink Box.
Churros Rellenos – Dulce de Leche, Strawberry, Vanilla Cream
Now approaching its seventh anniversary, one of The Linq’s few opening-day venues that has changed neither name or concept, it was Saturday that a party of six sat down in the quiet upstairs dining room for dinner presented by Executive Chef Garry Valiente.
Open for Breakfast, Lunch and Dinner amidst the pandemic, but closing earlier than in the past thanks to social distancing guidelines, guests entering Chayo will find themselves engulfed in a Tex-Mex wonderland comprising everything from Sombreros and Luchador Masks to a Mechanical Bull, the Hip-Hop soundtrack thankfully turned down in comparison to a 2017 visit.
Happy to see staff taking guest-safety seriously, PPE worn diligently by everyone including a young woman who kept up with Food and Beverage orders over the course of nearly two hours, it was with Cocktails in hand that Chips, Salsa and Guacamole arrived on individual plates, the housemade nature of each making them better than the typical Mexican joint with the smoky Salsa particularly standing out.
Steered away from sharing, many of the items re-portioned and plated individually to facilitate something of a tasting menu, it was with Soup plus Salad that dinner marched on, Chayo’s eponymous Greens liberally slicked with sweet Dressing while Tortilla Soup was nicely textured surrounding hints of spice and smoke.
Keeping the Chipotle Wings, plump and crispy but not overly hot, course five consisted of three Tacos including nicely fried Shrimp while the night’s final savory featured Green Chile Chicken and Sweet Corn Enchiladas that remain Chayo’s best dish.
Fairly full at this point, tablemates leaving behind Rice and Beans that are each better than average, only one Dessert has replaced four tasted prior, “Churros Rellenos” a little tough to the tooth but thankfully not oily atop thickened Vanilla Cream and cooked Strawberries.
THREE AND A HALF STARS: Largely unchanged in the past three years, save for safety precautions, Chayo Mexican Kitchen + Tequila Bar fills a niche with good Food and service at a fair price-point.
RECOMMENDED: Chips and Salsa, Shrimp Tacos, Green Chicken Enchilada, Sweet Corn Enchilada.
AVOID: Guacamole remains fairly basic and the Churros are most-likely not made on-site considering the texture.
TIP: Chayo validates Linq Self-Parking for up to 2-hours with Purchase, and locals can park at Linq or Harrah’s for free by swiping their ID.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Side Salad – Seasonal Lettuce, Cucumbers, Carrots, Tomatoes, Red Onions, House Dressing
Fruit Bowl – Apples, Oranges, Strawberries, Raspberries, Blackberries
Croque Rosallie – Paris Ham, Sweet Onion Bechamel, Mozzarella Cheese, Croissant
French Toast Breakfast Sandwich – Smoked Honey-cured Bacon, melted Mozzarella Cheese, Paris Ham, Maple Syrup
Cinnamon Roll with Frosting
Pineapple Danish
Pain au Raisin
Apple Croustade
Plateau de Fromage – Brie Cheese, Reblochon Cheese, Soft Goat Cheese, Comte Cheese, Homemade Fig Jam, Candied Walnuts, Apple Slices
Country Plate – Prosciutto, Saucisson, Paris Ham, Brie Cheese, Reblochon Cheese, Walnut Tarte, Cornichons, Olives
Walnut Tarte
Christmas Cookies
Chocolate-dipped Macaroon
Cherry Custard with Pastry Cream Danish
Almond Croissant
Pumpkin Pie
Chocolate Éclair
Christmas Meringue
Palmier
Christmas Meringue
Almond Raspberry Croissant
Crunch Chocolate House Cake
Lemon Tarte with Raspberry Jam
Dark Chocolate Raspberry Tarte
Raspberry Brioche
Blueberry Brioche
Unquestionably Las Vegas’ top choice for French Pastry over the past five years, Rosallie Le French Café continues to operate with strict safety measures amidst the pandemic, and just like prior a #supportlocal Breakfast on Friday saw Christophe assemble a remarkable spread of items both sweet and savory.
Easily arranged through owner Jonathan Pluvinet via ‘Le French Café’s’ e-mail, a budget of $25 per guest yielding enough quality cuisine and Coffee to feed twice the office’s number of staff, it was by 7:10am that all items were delivered and carefully arranged, Sandwiches still warm as were several Pastries.
Also serving Fruit, Salad and Charcuterie, it was after indulging in dried Sausage, Paris Ham, and creamy Brie that a Croque Rosallie was split and traded for half of a French Toast Breakfast Sandwich loaded with Meat plus Cheese stacked on buttery Brioche.
Making short work of Jonathan’s World class Walnut Tarte, there was also no delay in devouring an Almond Croissant still-oven-fresh and better than most in Europe, while the version enhanced by Raspberries was also delicious.
No Bostock this time, Blueberries instead found dotting a Muffin that is also offered sporting Raspberries, Fruit is equally well utilized in Danishes ranging from Peach and Apricot to a truly mesmerizing version that eats akin to Cheesecake topped in Cherry Compote.
Happy to share two more Tartes, both Chocolate and Lemon juxtaposing housemade Raspberry Jam inside a delicate Shell, Rosallie’s Cinnamon Roll continues to take the American favorite in an entirely new direction by making it light and airy via laminated Dough beneath sweetened Cream Cheese while a variety of Christmas Cookies and Meringues are well positioned to become delicious locally-made gifts.
Sipping two iced Lattes throughout the morning, both subtly sweetened to allow Rosallie’s top quality Beans space to shine, autumn was not forgotten thanks to Pumpkin Pie or a flaky Apple Croustade, though the all-new Pineapple Danish may be even more memorable.
Rounding out the day with some crunch, a classic Palmier followed by Dark Chocolate Ganache atop Puffed Rice, be sure not to sleep on Rosallie’s Raisin Snail that remains one of the Café’s best items thanks to shattering edges surrounding a soft interior rife with Butter.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, from the day Jonathan Pluvinet opened Rosallie on South Rainbow the need to visit Las Vegas Blvd for great French Pastry vanished, and although competition has sprouted up none are in the same class as what he and former Jean-Philippe maestro Christophe are baking daily.
TIP: Currently 7a-3p daily. Call or e-mail Info@rosallie.com ahead for pre-orders or catering and consider Yelp! (Grubhub) 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.
Last visited in 2016, nearly 200 seats overlooking the Red Rock pool with high ceilings, fireplaces and plenty of polish, T-Bones Chophouse & Lounge feels a lot like many On-Strip casino Steakhouses, but taking a few more risks with the menu than many the price is also lower – not dissimilar to nearby Fleming’s or Morton’s.
Operating at half-capacity in the “new normal,” Chef Daniel Ontiveros shifting over from currently-shuttered Scotch 80 at The Palms, it was just prior to 6:00pm that four guests made themselves comfortable on the heated patio, well-mannered staff in masks quick to fill beverages before presenting one of Sin City’s very best Bread Baskets.
More refined than four-years prior, plates such as Poutine replaced by the likes of glistening Hawaiian Tuna inside a Lavash “shell,” Appetizers also consisted of a lighted Shellfish display perfect for sharing plus hand-cut Wagyu Beef featuring bold textures from housemade Pickles and an Egg Yolk to be served on Toast.
Still a little louder than necessary inside, despite social distancing, it was in the midst of conversation that serviceware was reset – course two soon arriving with a 21-day Dry Aged Prime T-bone and beautifully seared Scallops plus a quartet of well-portioned Sides.
Quite taken by the Scallops’ seasonal Accoutrements, velvety Squash and earthy Mushrooms playing well of the Bivalve’s natural sweetness, it was without a bite of Corn or Pasta left that plates were reset for Dessert, none featuring Tammy Alana’s creativity from Scotch 80 though the Toffee Cake with Crème Fraîche Ice Cream is nonetheless delicious.
FOUR STARS: Easily overlooked in a city where Steakhouses rule the day, T-Bones Chophouse & Lounge is a great spot for those inhabiting Summerlin to grab a Cocktail or snacks at Happy Hour and an even better one for al fresco patio dining, the price point more favorable than spots on The Strip while the menu outpaces other places nearby in terms of both creativity and quality of sourcing.
AVOID: Seats surrounding the Bar remain excessively loud and anyone leery about dining out during COVID-19 will probably want to avoid that area entirely.
TIP: Happy Hour 4:30-6:30pm Sun-Thu at the Bar and on the Patio, dinner starts at 4:oopm.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Tender Kale & Caramelized Pearl Onion Gratin – Béchamel Sauce
Roasted Baby Carrots with White Miso Glaze – White Miso Butter, Honey
Vanilla Bean Orange Cranberry Compote
Roasted Turkey Breast – Gravy
Golden Delicious Dutch Crunch Apple Tart – Streusel
Pumpkin Tart – Whipped Cream
Pecan Tart – Chocolate Ganache
Always happy to #supportlocal with an office favorite, CRAFTkitchen once again catered lunch on Monday, this time proudly presenting staff with a preview of Jaret Blinn’s “Thanksgiving to-go” menu.
Now serving the Valley for five years, and still graciously busy despite the ongoing pandemic, lunch consisted of nine scratch-made seasonal specialties, each familiar yet at the same time innovative and all decidedly delicious.
Always well-portioned and fair-priced, a group of twenty-five getting their fill of sweets as well as savories, it was alongside a simple Salad that plates were piled with juicy Turkey plus all the fixings – garlicky Pommes Puree predictably first to go but quickly followed by tender Stuffing with plenty of Herbs contrasting dried Cranberries.
Surprised to see Kale Gratin also depleted in thirty minutes, its texture not dissimilar to Creamed Spinach but the flavor more pronounced, Carrots also shined amidst salty Miso and Honey while CRAFTKitchen’s Cranberry Compote eschews bitter in favor of mellow Vanilla and bright Citrus.
Not about to skip Dessert, Chef Blinn’s time as Executive Pastry Chef at Le Cirque, Circo and Red Rock Resort never forgotten, this is not the first time CRAFTKitchen’s Pumpkin or Pecan Pies have wowed this writer, while the Golden Delicious Dutch Crunch Apple version did a fine job of attempting to steal the spotlight.
N/A: Making it blog policy to not ‘rate’ places based on catering alone CRAFTkitchen has always gone the extra mile to assure off-site dining is every bit as delicious as inside the Restaurant on South Eastern, and five years since opening the entire Valley remains fortunate to have CRAFTkitchen where Tami, Jaret and their staff continue to deliver on a motto of “Food with personality delivered by people with passion” each and every day.
RECOMMENDED: Every bite was delicious, but if forced to pick the Carrots, Stuffing and Pecan Pie are truly special.
AVOID: N/A.
TIP: Chef Jaret is taking Thanksgiving pre-orders now through Friday, November 20. Browse pre-order details and the complete “Thanksgiving to-go” on the website. Call daily until 3pm at (702) 728-5828 to place your order, or email at info@craftkitchenlv.com. Open Wednesday, November 25 for preorder pick up from 8am-4pm. Closed Thanksgiving day. ***Pies and most sides available gluten-free by request.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Anita’s Meatballs – Calabrese Peppers, Chris Bianco’s Tomatoes, Polenta
Hanger Steak – Escarole, Olives, Crispy Polenta
With Restaurants around the World cautiously serving diners amidst the pandemic Locale Italian Kitchen has continued to support Las Vegas since the earliest days of SARS-CoV-2, and with Chef Marc Marrone now steering Andy Hooper’s spot at Mountain’s Edge the Food has only continued to improve each day.
Nothing short of a destination in the far-Southwest, an area long in need of culinary enlightenment, Locale currently offers both dine-in and take-away from Monday through Sunday, the menu evolving daily with several new items set to debut amidst cooling weather.
Already delivered to the office five times under Chef Marrone’s tenure, plus Fourth of July takeout exceeding expectations, Saturday’s lunch consisted of seven plates intended to feed a party of five dining mostly at home during the pandemic.
Professionally packed and temperature appropriate, a mix of regional Italian plates and Chef Marrone’s family recipes, nearly a decade at Tao/Lavo further contributing finesse, lunch began with a fresh Arugula Salad benefited by Candied Pistachios while Housemade Garlic Bread delighted many alongside a Pizzas newly appointed with Housemade Sausage and Peppers.
Continuing with Pasta, Spaghetti slicked with Herbs getting a big upgrade from Burrata plus Tomatoes fresh off the vine, fans of Gnocchi need look no further than Locale for the lightest Potato Dumplings in Las Vegas, their buoyancy a brilliant foil to slowly-simmered Tomatoes and Pork Ragu.
Not about to miss Sin City’s most robustly flavored Meatballs, the thick bed of Fontina Cheese Polenta and Sauce with some Heat building a true “Secondi” out of something usually offered as a Side Dish, lunch continued with a Hanger Steak cooked Medium-rare atop tender Escarole, salty Olives and Polenta crisps.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Locale Italian Kitchen continues to serve excellent Food made from local Ingredients at a price point that is more than generous, and under the leadership of Marc Marrone the Food only seems to be getting better with each subsequent order.
Having previously discussed Johnny C’s Diner here, plus eight faultless catering gigs since, it was a pleasure to call on Chef Church and his team for another #supportlocal Lunch on Friday, Johnny and Chef Scott Carson arriving early with a bounty of items carefully packed and temperature appropriate.
Serving Sin City since May, anyone familiar with dining around Nevada likely to have come across something cooked or created by John Church II, it was at a budget of $25 per diner that Johnny went all-in this afternoon, several items from the new menu joining old favorites for a sizable spread that also saw several staff box up leftovers for later.
Focused on great Ingredients and fundamentals at a fair price, Chefs Church and Carson garnishing several dishes on-site to assure freshness, many got started with housemade Chips or Greens, Johnny’s Seasonal Market Salad perhaps the best to date as a result of Roasted Tomatoes, Butternut Squash and signature “Drunken” Onions.
Continuing with another “Salad,” Johnny C’s Taco version rethinking the concept by placing a multitude of Ingredients atop an XL housemade shell that shatters like laminated Pastry, staff again marveled at the combination of tastes and textures while others also did the same with bite after bite of Sin City’s absolute best Biscuits smothered in Country Gravy.
Happy to indulge a request for Fried Chicken, quality Poultry and seasoned Breading far outpacing the likes of Canes, those in the mood for early Thanksgiving were treated to a Turkey Burger complete with Stuffing and Cranberry Mayo before finishing with a slice of Apple or especially aromatic Pumpkin Pie.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Johnny C’s combination of products and talent is nothing short of remarkable while the price-point is an undeniable bargain for quality Cuisine capable of pleasing a wide range of palates.
RECOMMENDED: Every single dish served was exemplary.
AVOID: N/A.
TIP: Currently open Monday through Sunday: 7:00am until 3:00pm for Take-Out and Dine-In. Follow @johnnycsdiiner on Social Media for events as well as specials. Call 702-263-0146 for reservations (encouraged) and use convenient online ordering or Chownow for take-out.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Szechuan Beef Bao Buns – Angus Beef, Szechuan Peppers, Scallions
BBQ Pork Bao Buns – Sweet Soy, Chilis, Shiitake Mushrooms
Royale with Cheese Bao Buns – Angus Beef, Cheese, Pickles, Onions, Special Sauce
Braised Short Ribs – Chili Jam, Mint, Lime, Folded Bao Buns on the side
Basil-Basil Chow Fun with Chicken – Sweet Soy, Thai Basil, Bean Sprouts, Mushrooms
Pumpkin Ginger Banana Pudding
Previously discussing Chef Marrone’s background here, time with Tao Group unequivocally involved in Asian Cuisine capable of satisfying both discerning diners and folks that typically gravitate to Panda Express, it was on-time that a familiar Graffiti Bao employee arrived with everything necessary, professionalism and safety never in question.
Opting for old favorites from a menu that offers far more diversity than its brevity suggests, Crab Rice was predictably the first stop for many, and although the funky Fish Sauce and restrained heat were once again highly praised Graffiti Bao’s Roasted Chicken version has also developed a fan-base thanks to toasted Chiles and bits of crispy Skin.
Onward to Orange Duck, instead of more familiar Chicken, the quality of Graffiti Bao’s sourcing shows well from Protein to Produce, three styles of the Restaurant’s eponymous Buns satisfying diners on this day with the BBQ Pork a favorite for many but the Pulp Fiction referencing Royale with Cheese also pretty tough not to love.
Neglecting White Rice to save stomach capacity for better things, at least three whole Scallion Pancakes devoured over the course of an hour, Basil Chow Fun won out over Lo Mein or Crispy Chili Garlic Noodles this time while Marrone’s Braised Short Ribs with folded Bao saw two trays emptied in the course of an hour.
Finishing with Dessert, an item being “beta tested” prior to its debut at Marrone’s Hall Pass in Salt Lake City, fans of Banana Pudding will find all the familiar flavors and textures with a seasonal upgrade, in this case Pumpkin Spice and Ginger that are present but not overwhelming.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Graffiti Bao sets a very high standard in terms of customer service, while every Item across eleven orders has been nicely presented, displaying “Fusion” without being compromised and appealing to a broad range of diners.
RECOMMENDED: Scallion Pancakes, Royale with Cheese Bao Buns, BBQ Pork Bao Buns, Basil-Basil Chow Fun, Braised Short Ribs, Mandarin Orange Duck, Pumpkin Ginger Banana Pudding.
AVOID: N/A.
TIP: Southwest location is open: Monday through Saturday from 11:00am to 9:30pm and Sunday from 11:00am to 9:00pm. Follow @GraffitiBao for specials including Industry discounts and community support projects during the pandemic.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
The Peanut Butter Millet Ball – Puffed Millet, Pumpkin Seeds, Almonds, Dried Cranberries, Brown Rice Syrup
The Fruity Pebbles Treat – Fruity Puffed Rice, Vegan Marshmallows
The Banana Flax Cake
The Mixed Berry Muffin
The Peanut Butter Snickerdoodle
The Pumpkin Cookie
The Strawberry Cookie
The Chai Spice Cookie
The Carrot Cake
The Loving v. Virginia – The Legal Marriage between a Cookie and a Brownie
Having enjoyed David Mozes’ and Chef Peter Bastien’s Bronze Café at The Center, The Market and Juice Stars, it was to #supportlocal that lunch was catered from their North Buffalo location on Monday, a collection of old favorites predictably arriving on time with plenty of plates and utensils that allowed staff to enjoy every second of their lunch hour.
Located near Desert Shores in Summerlin, the former home of Beau Monde Bakery providing turnkey access for a Restaurant eventually intended to offer Breakfast, Lunch and Dinner, it is focused on health-conscious and diet-friendly fare that many guests began with Vegetables or Salad, herbaceous Potatoes gone quickly while “David’s Special” remains a workplace favorite thanks to Quinoa, Garbanzos, Hemp and Avocado that compliment thinly sliced Kale.
Continuing with “Sammiches,” both California Turkey and “The What What” receiving praise from those fortunate enough to snag a half, it was a bit more slowly that the double-Bacon LGBTQ and rebranded “Basil Chicken Salad” disappeared, and not to be forgotten was the cleverly named RSTLNE that is Vegan but virtually identical in taste and texture to its meaty cousin.
Happy to receive a glut of Desserts, all Vegan and The Peanut Butter Snickerdoodle still Las Vegas’ best Cookie despite mounting competition, those missing Beau Monde’s gluten-free offerings will be happy to know both the Banana Flax Cake and all-new Mixed Berry Muffin are made without any Wheat protein, as too is a fully loaded Carrot Cake that only gets better with time.
Continuing strong with the cleverly titled Loving v Virginia, a Brookie that sees both halves nicely textured, Chai Spice, Pumpkin and Strawberry Cookies are soft and almost Cake-like while those seeking something lighter should consider minty Chocolate Macaroons, crackling Millet Balls or a Vegan rainbow of Puffed Rice.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, no matter where Chef Peter and David are set-up the quality has never declined, lunch on Thursday continuing to show quality and creativity bound to please those with and without dietary restrictions, whether they want to be gluttonous or eat light.
RECOMMENDED: The David’s Special Salad, The LGBTQ Sammich, The RSTLNE Sammich, The Basil Chicken Salad Sammich, The Peanut Butter Snickerdoodle, The Strawberry Cookie, The Mixed Berry Muffin, The Peanut Butter Millet Ball, The Carrot Cake, The Loving v. Virginia.
AVOID: N/A.
TIP: 8a-8p daily at 2380 N Buffalo Drive, Suite 110. 702-852-2830. Online ordering via all the usual apps but catering best coordinated by contacting the Restaurant directly.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
They say the best Restaurants are those that a guest wants to revisit even before leaving, and over the course of twenty-two meals served across nearly six years Bardot Brasserie has redefined “the best,” not only in terms of Food but setting and service that all continue to shine under the direction of Chef Nick Dugan.
Now operating in a whole new era, PPE and Social Distancing joined by the former Michael Mina Restaurant Chef in place of Josh Smith, it was at 11:00am Saturday that Aria’s second floor was found fairly quiet, a familiar set of eyes and voice greeting six diners who were seated comfortably in the natural light of Bardot’s makeshift “patio.”
Quickly approaching anniversary number six, no small feat in a city where turnover is constant, it was with confirmation of no allergies or intolerances that Carte Blanche was deferred to a team that has earned unwavering trust, Sin City’s best Baguette predictably arriving first – warm and crunchy with soft Salted Butter.
In many ways a space in transition, Chef Smith’s departure to pursue a concept of his own and a world searching for answers finding the QR Code menu dotted by ideas old and new, course one featured a trio of shared Appetizers, Nick’s riff on Escargots en Croute essentially a Pot Pie with Snails cooked in herbaceous green Sauce while Deviled Eggs and a creamy Croque Madame each found themselves upgraded by a dollop of Caviar.
Continuing with three classics, both the silky Foie Gras Parfait and ground-to-order Tartare wowing diners since day one for good reason, if there is any dish that defined Josh’s ability to rethink tradition it was Bardot’s King Crab & Endive Caesar which remains both crisp and refreshing despite its decidedly luxurious Accouterments.
At this point taking the opportunity to try some new ideas on amenable paying guests, Chef Dugan rolled out four Sandwiches, his riff on “Le Steakburger” replacing Comte with dueling Cheeses and two Beef Patties plus decadent Sauce Perigourdine while the Wagyu French Dip is already plenty juicy even before dunking it in Rosemary Jus nearly thick as properly prepared Bordelaise.
Slightly retooling Bardot’s Breakfast Sandwich, its housemade Sausage and English Muffin still outpacing any other in town, those seeking something slightly more interesting should pray Nick’s Dungeness Crab BLT goes on the menu soon as both taste and texture are marvelous.
Not about to miss the famous French Toast, a thick wedge arriving with its plus-size quenelle of Vanilla Cream and Almond Brittle plus three slices of Foie Gras, those who previously thought Bardot’s Macaron “too rich” will be thrilled to find it lightened by way of Gianduja Chocolate and a bit of Citrus while the Crème Breule and Mille Feuille remain happily unchanged from their previous reference standard versions.
FIVE STARS: Having asserted several times that Bardot at Aria is America – if not the World’s – most innovative Brasserie, there is no doubt Chef Josh Smith will be missed, but with Chef Nick Dugan in the kitchen there is absolutely no evidence of falling off even amidst a global pandemic.
RECOMMENDED: Croque Madame, Escargots en Croute, Foie Gras Parfait, King Crab & Endive Caesar, Bardot Breakfast Sandwich, French Toast, Mille Feuille, Chocolate Macaron.
AVOID: N/A.
TIP: As above, the French Dip, Dungeness Crab BLT and Smash Burger are not yet on the menu, but follow @nrdugan or @bardot_lv for these and other daily specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Serving Las Vegas for over forty years one might well assume Metro Pizza has the delivery game down to a science, and even amidst the COVID-19 pandemic John Arena and Sam Facchini’s Pizzeria remains irreproachable in terms of customer service.
Featuring locations North, South, East and West, with the catering department now back online, it was minutes prior to 11:30am that delivery arrived porting Food, utensils, plates and condiments, each carefully packaged such that Salad was chilled with everything else piping-hot.
Suitable for almost any budget, though late-2019 changes have created a more concise menu, it was focused on old favorites plus that five Pies plus Knots, Salad and Parm were received for under $15 per guest, the all-inclusive cost predictably yielding enough for all plus an assortment of leftovers.
Now the 14th time delivering to this office, in addition to a dozen or more visits to locations on Decatur, Horizon Ridge or Sky Pointe, it was beginning with Salad that many once again praised Metro’s duo of housemade Dressings, though those more concerned with eating while Food was still temperature appropriate predictably went straight for familiar Pepperoni or the “Zamboni” Pizza complete with two Meats, Roasted Peppers and a generous drizzle of Mike’s Hot Honey.
Moving next to Meatballs, the combination of Pork and Beef with almost no binder sandwiched between fresh-baked Garlic Buns, several staff predictably gravitated to Metro’s Old New York given its classic composition, and the “Triple Play” beneath a mountain of Sausage stood no chance as crispy rectangular Slices were quickly devoured.
Not about to pass by 86th Street, the cold-fermented Sicilian remaining defiantly light despite its thickness even after traveling ten miles, a tray of Chicken Parmigiana allowed those who were inexplicably “tired” of Pizza to indulge in a simple but enjoyable Italian-American classic.
N/A: Making it blog policy to not ‘rate’ places based on catering alone there is a reason John and Sam have been successfully serving Las Vegas for so long, a good part of it skill and doing things the right way, but also by focusing on the customer to deliver on their promises no matter how big or small the budget.
RECOMMENDED: 86th Street Square Pie, Meatball Sliders, Zamboni, Old New York, Chopped Salad.
AVOID: N/A.
TIP: Catering Menu Available here – www.metropizza.com/catering/ and contact metro_catering@embarqmail.com or 702-256-3719 to order.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
A part of Las Vegas for over three years, former Estiatorio Milos employee Nikos Georgousis and Girair ‘Jerry’ Goumroian of Henderson’s The Great Greek all-but rescuing the plaza on Rainbow at Tropicana in early 2017, it was amidst COVID-19 precautions that catering was ordered on Wednesday, and just as prior the experience was across-the-board exemplary.
Nothing less than an Off-Strip sensation since opening its doors, and since spawning an up-scale spinoff in Miami with Celebrity Chef Michael Mina, guests may currently opt for dine-in or to-go, Meraki’s servings always more than generous and prices so affordable that one sometimes wonders how the Restaurant is even turning a profit.
Defined as “doing something with soul, creativity and love,” a spirit embodied by courteous employees taking all necessary precautions, it was slightly after 11:30am that Jerry arrived with several easy-stacking boxes containing temperature-control trays, this simple extra step guaranteeing Food is indistinguishable from that served inside the Restaurant in terms of quality.
Serving a diverse crowd on this occasion, but doing so with an impressive spread of Proteins, Produce and imported Ingredients, Hummus remains a highlight in terms of taste and texture while Keftedakia, or Greek-style Meatballs earned praise for bold flavors and a smooth grind with slight char accentuating the Herbs and Ouzo.
Asking for Feta and Dressing on the side of Meraki’s Greek Salad, both Olives and Yellow Peppers predictably devoured fast by staff, Greek Rice also received high praise for its fluffiness and flavor while the Gyro kit allowed ample customization of the Beef and Lamb Meat or Chicken with Tomatoes, Lettuce, Onion and tangy Tzatziki made with “authentic” Greek Yogurt.
Happy to find no shortage of Pita, soft and warm rounds gratuitously slathered with dueling Spreads, Vegetarians were further treated to Fried Potatoes as well as crisp and oilless Falafel lightly perfumed by Spices before diners delved into a trio of Desserts, Mama’s Rice Pudding winning over several Hispanics familiar with Arroz Con Leche while still-warm Galaktoboureko featuring Citrus Semolina Custard amidst Phyllo Dough remains arguably the best thing tasted yet in 2020, even better than Meraki’s city-best Baklava.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Meraki Greek Grill offers budget-friendly, fresh and well-crafted Fare with impeccable customer service, Girair and his team’s attention to detail making Meraki Las Vegas’ premier off-Strip spot for Mediterranean cuisine for the last three years.
TIP: Open 11-9 Tuesday through Saturday and until 8pm on Sunday. Full menu for on-site dining, takeout and catering accurate per the website. Follow on Social Media @merakigreeklv for specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Always happy to #supportlocal with an office favorite, CRAFTkitchen once again catered the office on Monday, Chef Blinn predictably arriving early with all the necessary items and this time presenting attendees with a modified “Breakfast for Lunch” for the third time.
Recently taking on Mexican and Asian themes, but this time squarely in the Henderson hot-spot’s wheelhouse, it was almost entirely from CRAFTkitchen’s current menu that eight items were presented, savories starting with crispy Tortilla Chips topped in housemade Hatch Chile Verde, Beans and Cheese while Cobb Salad slightly deviated from the theme but still proved a big hit amongst those who specifically requested it.
Always well-portioned and fair-priced, a group of twenty-five getting their fill with plenty of leftovers packed to-go, it was alongside these that guests enjoyed two styles of Fried Chicken, Buttermilk given a kick from Jalapeno Syrup joined by Korean-Fried Strips, each with their own fluffy Waffles.
Not about to forget CRAFTkitchen’s Short Rib Hash, a signature since the Restaurant opened five years ago, those seeking sweet instead of heat were left to choose from three options, Milk Chocolate Brownies making their first appearance since 2016 while Chocolate Chip Caramel Cookies and Vanilla Bean Cheesecake each rival an in the 702.
N/A: Making it blog policy to not ‘rate’ places based on catering alone CRAFTkitchen has always gone the extra mile to assure off-site dining is every bit as delicious as inside the Restaurant on South Eastern, and although it is fun to get creative sometimes this Breakfast-for-Lunch sampling was a generous reminder of what has made Jaret and Tami’s place great from day one.
TIP: See the website for sample catering items, Family Meals and current menu, 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.
Chinese Chicken Salad – Cabbage, Carrots, Water Chestnuts, Green Onions, Basil, Sesame Seeds, Peanuts, Cilantro, Crispy Wontons, Ginger Sesame Dressing
Pan Roasted Salmon Salad – Ora King Salmon, Romaine Lettuce, Avocado, Mango, Cucumber, Bell Pepper, Red Onion, Cilantro, Basil, Pine Nuts, Lemon Vinaigrette
King Kong Sundae – 24 Scoops of Ice Cream, Dark Chocolate, Caramel, Strawberry, Whipped Cream, Banana, Marshmallow, Chocolate Chip Cookie, Donut, Red Velvet Cupcake, White Chocolate Strawberry Curls, Gummy Bears, Reese’s Pieces, Oreo Cookies, Graham Cracker, Waffle Cone, Unicorn Pop, Candy Necklace, Gummy Cherries
Born out of Las Vegas and now a global enterprise built on gigantic bubbling Goblets, fun Food and celebrity-spotting, it would be impossible to say Sugar Factory is not one of the most successful concepts to ever spawn from Sin City, owner Charissa Davidovici somehow managing to turn $30 Lollipops into high-fashion frequently spotlighted in Social Media feeds of everyone from Drake and Nick Cannon to a disproportionate number of Jenners and Kardashians.
Originally launched in 2010 where HeXx now resides, a second location at Town Square also opened and shuttered in the interim, Sugar Factory American Brasserie now resides at Fashion Show Mall, a visit on Saturday night showing staff and ownership taking COVID-19 quite serious from queuing to temperature checks and plenty of PPE.
Still an eye-catching space despite acrylic dividers, separate entrance and exit creating good flow through a room currently operating at half-capacity, it was seated next to a disco-ball duck that four guests were greeted by a hard-working masked Waitress, all while a mix of pop and rap played overhead at about eighty decibels.
Without doubt a grand spectacle, the sweet theme dominating a generally “American” bill of Fare, it was after some Q&A that dinner started with Cocktails, three boozy and one virgin all poured tableside with a smoke-show of Dry Ice eventually yielding Fruit-forward flavors that likely won’t amuse purists but work perfectly well in terms of Sugar Factory’s target audience.
Making a low ceilinged first-floor look much bigger by way of crystal chandeliers and a lot of mirrors, the glass doors looking out towards Wynn and an open patio enough to keep the inside feeling secluded yet still accessible, it was after perhaps twenty minutes that savory round-one arrived, these first four plates featuring two fresh Salads including one topped with Ora King Salmon and dueling kid-friendly platters including a sampler of Wings, Fingers and Onion Rings plus Sliders that have improved a great deal since last visit despite their admittedly ridiculous Rainbow Buns.
Particularly amused by the platter’s Mac & Cheese Pops, while “Chinese Chicken Salad” proves every bit on par with Wolfgang Puck’s famous version at Chinois, it was at this point that lights dimmed for the first of six times, a nearby birthday receiving the $99 King Kong Sundae topped in a dazzling sparkler while this writer and crew sipped three “Insane Milkshakes” including the Caramel Sugar Daddy placing a wedge of Cheesecake on top of the Chocolate and Graham Cracker-coated mug filled with flavors similar to its namesake Candy and a texture similar to Cannoli filling.
Taking time with the Milkshakes, though no amount of effort will completely avoid sticky hands, both “Campfire S’mores” and “Cookie Monster Make a Wish” up the ante on good Ice Cream by way of bakery-fresh accoutrements, the blue-frosted Donut and Cupcake performing better than necessary while a Brownie at the base of stacked Graham Crackers, Marshmallows and Hershey’s was rich enough to be served as Dessert by itself.
Onward to Entrees, “The Big Cheesy” putting a thick patty of Grass Fed Angus cooked medium-rare beneath crispy Bacon, house BBQ Sauce and a big scoop of Mac n’ Cheese, suffice it to say that Fettuccine Alfredo exceeded expectations while Chicken and Waffles has improved tremendously since 2017 – to the point where price, portion and flavor all outperform HeXx as well as Yardbird.
Going all-in during a year full of challenges, and happy to see guests of all-ages smiling inside a Restaurant that predates #instagram for Food doubling as a photo-op, it was 7:00pm when lights dimmed for the night’s fireworks finale, the impossibility of four guests consuming 24 Scoops of Ice Cream obvious though that certainly does not mean it wasn’t fun trying.
FOUR AND A HALF STARS: Judged for what it is, a celebratory spectacle that has never pretended to be a “serious” Restaurant, Sugar Factory currently hits all the marks for experience and customer safety while Ingredients such as Ora King Salmon and USDA Prime Beef suggest ownership actually cares about the Food, even when the plating is clearly built for Social Media.
RECOMMENDED: Lollipop Passion Goblet, Mac & Cheese Pops, The Big Cheesy, Chinese Chicken Salad, Chicken and Waffles, Caramel Sugar Daddy Cheesecake Shake, Campfire S’mores Insane Milkshake.
AVOID: Aside from “Strip-pricing” that makes Sugar Factory an indisputable splurge, the only complaint on this night was the Bubblegum Ice Cream hidden amidst the Sundae. To say the least it does not play well with Chocolate.
TIP: Reservations are highly recommended to avoid a wait during peak times, and masks as well as temperature checks are required for entry. Follow @thesugarfactory on Social.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Slinging cubed Tuna from Suite G of 6870 Spring Mountain Road since late 2016 Paina Café comes to Las Vegas from Honolulu, the combination of low prices, an ability to customize and #instagram “influencers” finding the space surprisingly popular despite its inconspicuous location.
Self described as “Home of the Original Poke Bowl,” a dubious claim that instead sees the concept operate like Yogurtland with a variety of bases and toppings, guests will find Paina Café tucked amidst Nail Salons and Greenland Supermarket with current hours from 11am until six o’clock or later daily.
Also serving Sandwiches, Salads and sweets, the latter constituting the vast majority of marketing photos across social media, it was from a friend that six of Paina’s signature Mochi Donuts were delivered Saturday at noon, their appearance admittedly eye-catching and $1.99 each cost on par with other artisan Doughnutteries in the Valley.
Originally popularized in Japan, Mister Donut’s well-known “pon de ring” later catching on in Hawaii before reaching America’s mainland, Mochi Donuts are made from Tapioca Flour and are naturally free of Gluten, their texture often described as bouncy or light, though those at Paina Café trend a bit closer to “sticky.”
Featuring six flavors daily, most a simple variation in Glaze, it is with a light tug that individual orbs separate, Taro undeniably the best in terms of texture though the flavor is mostly like that of Krispy Kreme while Candy Corn Passion Orange’s bright Citrus fares far better than cloying Melon or decidedly artificial Strawberry.
TWO AND A HALF STARS: Named after the Hawaiian word for “gathering,” an odd thought in the era of COVID-19, Paina Café’s marketing would suggest the Poke Bowls are a distant second to Donuts in terms of focus and that being the case the only thing novel about their Mochi Rings is the shape and texture.
Margherita Pizza – Chris Bianco’s Tomatoes, Fresh Mozzarella Cheese, Local Basil
Pepperoni Pizza – Chris Bianco’s Tomatoes, Mozzarella Cheese, Pepperoni
Housemade Bombolini – Cinnamon-Sugar, Nutella
New York Brulee Cheesecake
With Restaurants around the World cautiously serving diners amidst the pandemic Locale Italian Kitchen has continued to support Las Vegas since the earliest days of SARS-CoV-2, and with Chef Marc Marrone now steering Andy Hooper’s spot at Mountain’s Edge the Food has only continued to improve each day.
Nothing short of a destination in the far-Southwest, an area long in need of culinary enlightenment, Phase Two of Nevada’s reopening sees Locale offering dine-in and take-away from Monday through Sunday, the menu evolving daily and now “closer to the Restaurant’s original vision” according to those involved from the beginning.
Already delivered to the office four times under Chef Marrone’s tenure, both events and Fourth of July takeout exceeding expectations, Wednesday’s delivery came from Marc himself consisting of twelve items, an abundance able to feed twenty-five at bargain prices considering both Ingredients and portions.
Professionally packed and temperature appropriate, a mix of regional Italian plates and Chef Marrone’s family recipes, nearly a decade at Tao/Lavo further contributing finesse, lunch began with a dialed-up Caprese Salad benefited by Onions and imported Olives while Housemade Garlic Bread delighted many alongside two Pizzas including a classic Margherita on leavened Crust plus one with Pepperoni.
Lightening things up with Citrus-soaked Broccolini, plus U8 Shrimp bathing in Garlic and Wine atop Escarole, additional Secondi consisted of Sin City’s most robustly flavored Meatballs, the thick bed of Fontina Cheese Polenta and Sauce with some Heat building a true “Secondi” out of something usually offered as a Side Dish.
Adding a trio of Pastas, Rigatoni alla Grappa with Spring Peas and Sundried Tomatoes riffing on Vodka Sauce with impressive results, fans of Gnocchi need look no further than Locale for the lightest Potato Dumplings in Las Vegas, their buoyancy a brilliant foil to slowly-simmered Tomatoes and Pork Ragu while Seafood ‘Fra Diavola’ brought complex heat to fresh Shellfish and Di Napoli Tomatoes.
Doubling down on Dessert, Bombolini with the lightness of Malasada as delicious on their own as when dipped in Nutella, cheerleaders of Cheesecake need to make their way to Locale as soon as possible for a version that eats smooth yet slightly crumbly, dubbed “New York Brulee” but almost Basque in flavor.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Locale Italian Kitchen continues to serve excellent Food made from local Ingredients at a price point that is more than generous, and under the leadership of Marc Marrone the Food only seems to be getting better with each subsequent order.
RECOMMENDED: Rigatoni alla Grappa, Sunday Sauce Gnocchi, Giant Prawn Scampi, Anita’s Meatballs, Seafood ‘Fra Diavola,’ New York Brulee Cheesecake.
AVOID: N/A.
TIP: Follow @localelv on Social Media for hours, updates menu and specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Avocado Frittata – Tomatillo Sauce, Red Onions, Cilantro, Green Chiles, Jack Cheese
I need a Hero Sandwich – Turkey, Ham, Salami, Lettuce, Tomato, Onion, Pickles, Mayo, Mustard, Olive Oil, Balsamic Redux, Oregano, Salt, Pepper, Hoagie Roll
Hen House Sandwich – Fried Chicken, Lettuce, Tomato, House Pickles, Special Sauce, Toasted Bun
LJ3 Sliders – Special Sauce, American Cheese, House Pickles
Having previously discussed Johnny C’s Diner here, plus seven faultless catering gigs since, it was a pleasure to call on Chef Church and his team for another #supportlocal Lunch on Monday, Sous Chef Sam Brooks arriving exactly on time with a bounty of items carefully packed and temperature appropriate.
All-in approximately $20 per diner, a cost more than warranted by quality Produce and portions that guaranteed several staff members also went home with dinner, it was from a mix of new and previously tasted Plates that lunch was constructed, Johnny’s Seasonal Market Salad now featuring Beets and Pomegranate atop mixed Greens, garlicky Boursin and handmade Croutons.
Modifying a menu item next, the Avocado Omelet reimagined as a Frittata that unfortunately lacked enough visual appeal to entice diners, it was instead onto plates that staff piled Johnny C’s buttery Potato Chips and a Hero Sandwich that achieves impeccable balance despite over a dozen Ingredients.
Again including containers of housemade Pickles, delicious on their own and better atop “LJ3 Sliders” matching Beef griddled medium to Cheese and Special Sauce, those seeking Sin City’s best Fried Chicken Sandwich definitely need to compare Johnny C’s and Carson Kitchen side-by-side, though in this situation most employees were instead found giving the “Hen House” a thumbs up in comparison to Chick-fil-A or Popeye’s.
Not forgetting a few sweets, Chef Church’s Donut Holes light and sweet with both Blueberry Compote or airy Cream Cheese, anyone familiar with classic Diners across America will know better than to leave without a slice of made-from-scratch Pie that this month features plenty of good Butter, Cinnamon and Apples.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Johnny C’s combination of products and talent is nothing short of remarkable while the price-point is an undeniable bargain for quality Cuisine capable of pleasing a wide range of palates.
RECOMMENDED: Hen House Sandwich, Hero Sandwich, LJ3 Sliders, Apple Pie.
AVOID: Served as separate pieces the Frittata, Salsa and Avocados were not connected by staff and thus all but the sliced Avocado went to waste.
TIP: Now open Monday through Sunday: 7:00am until 3:00pm for Take-Out and Dine-In. Follow @johnnycsdiiner on Social Media for events as well as specials. Call 702-263-0146 for reservations (encouraged) and use convenient online ordering or Chownow for take-out.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Continuing to expand with new locations coming soon, it was Monday morning that Pinkbox Doughnuts at Fort Apache and Tropicana was found gleaming, clever signage and a giant pink Pooh joining shelves lined by more than fifty styles of fried Dough.
Open amidst pandemic precautions, all staff donning PPE and practicing social distancing during difficult times, it is with warm greetings from friendly staff that guests are welcomed on entry, recently raised prices sweetened through cheaper-by-the-dozen discounts that apply regardless of whether one chooses OG Classics, Good Fellas, Show Offs or Fancy Pancy.
Occupying 9435 West Tropicana Avenue inside Crossroads Plaza Shopping Center, and open 24-hours with fresh bakes replenishing supply as necessary, it was with items carefully boxed by staff that twelve varieties were transported three miles to work, Halloween themes currently joining Roberto Armanino’s classics plus new ideas added at least monthly.
Often beginning with a Fritter, Piinkbox’s Apple Las Vegas’ perennial best, it was instead two new options that garnered attention this time, “Chocolate Banana Fo Fanna” good despite lacking somewhat in the Fruit department while a Vegan Cherry version was crisp and oilless with sweet compote finding its foil in plenty of Cinnamon.
Turning next to Holiday specials, both BOOO and the masked “Be Well” featuring a fluffy Yeast pocket around airy Cocoa Cream, “Frankie Bar” was unfortunately compromised by “Strawberry Whip” that tastes exceedingly artificial, though the Longjohn’s festive decoration is commendable.
Happy to split June’s Doughnut of the Month with another staff member, “Hella Tella” plenty rich despite visibly lacking the promised Nutella “Filling,” Pinkbox’s Samoan remains one of the shop’s very best in terms of taste as well as texture while “The Vampire” gussies up an “OG” Glazed Ring into something more photogenic.
Never forgetting Pinkbox’s reference-standard Buttermilk Bar, Glaze added before completely cool to create a pudding-soft top, “Salty Blonde” may have now taken the crown as Sin City’s best Old Fashioned while the “Eyeball” Doughcro and whimsical Purple People Eater each carried a whole lot of Frosting but nevertheless showed a mastery of craft and creativity.
FIVE STARS: With nearly eight years serving Las Vegas, PinkBox Doughnuts never stops creating, and dollar for dollar both classics and novelties remain a bargain by comparison to other “best” Doughnuts across the Nation.
RECOMMENDED: Da Vegan “Cherry” Fritter, The Big Samoan, Buttermilk Bar, Salty Blonde, CroDough.
AVOID: Frankie Bar.
TIP: Open 24/7, 10% off six and 20% discount on a dozen.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Chicken Salad Sandwich on Egg Bagel, Pickle, Coleslaw
Corned Beef Sandwich on Rye Bread, Pickle, Potato Salad
Lox Sandwich on Egg Bagel, Pickle, Potato Salad
Roast Beef N Cheese Sandwich on Sourdough, Pickle, Potato Salad
Egg Salad Sandwich on Sourdough, Pickle, Coleslaw
Bacon Egg and Cheddar on Cheddar Bagel
French Toast Bagel
Bialy
Sesame Seed Bagel
Cream Cheese
Black & White Cookie
Approaching their three-year anniversary in the Smith’s plaza at the corner of Rancho and Charleston, a prior Bagel shop taken over by the Montesano’s family and rebranded, it was on Saturday that lunch was ordered from New York Bagel N Bakery for a party of six.
Last visited in December 2018, both location and ownership’s thoughtless approach to self-promotion dissuading more frequent support, it was just prior to 11:15am that three bags were found ready from staff donning both gloves and masks.
Happy to see both Steve and his sister doing well, a handful of guests eating on-site while additional orders awaited pick-up or delivery via UberEats and GrubHub, it was twenty minutes later that seven Sandwiches were liberated from Sysco Styrofoam, warm Pastrami on Wheat lacking some of the smoke recalled from last time while Corned Beef was herbaceous, lean and moist on Rye.
Catering to a variety of tastes, Chicken Salad piled thick on an Egg Bagel performing well thanks to plenty of Salt, Pepper and Celery, fans of Lox should definitely consider Smoked Salmon served beneath Cream Cheese and Capers, though Egg Salad seemed under-seasoned and mostly tasted of Mayonnaise.
Next tasting NYBNB’s Cheddar, medium-thick slices on flavorful Roast Beef as well as Bacon and Eggs decent enough, it was actually the melted bits atop a Bagel that proved most noteworthy, though this was probably to be expected since Egg, Sesame and a Bialy also were also enjoyable thanks to a good skin and plenty of chew.
Saving the sweet stuff, Italian Cookies sold by the pound always available but lacking Tricolor or ‘Rainbow’ on this day, lunch finished with Cinnamon-Sugar shellacked rings spread with Cream Cheese followed by a truly world-class Black & White Cookie featuring a Cake base and tangy Vanilla versus Cocoa-rich Frosting.
THREE AND A HALF STARS: Done no favors by their location and not especially professional as relates to marketing, New York Bagel N Bakery remains a place worth seeking out for those looking for Las Vegas’ best Italian Pastries and Bagels, though it is probably best to leave expectations at the door when it comes to their Deli Meats.
RECOMMENDED: Chicken Salad, Lox Sandwich, French Toast Bagel, Cheddar Bagel, Black & White Cookie
AVOID: Egg Salad, Pastrami, Coleslaw
TIP: Follow along on Facebook or Instagram @newyorkbagelnbakery for specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
