Endo Edibles

June 15, 2019
4:30 PM
by: Uhockey

Ada’s, Las Vegas NV

Ada’s

Planter’s Punch – Over-proofed Rum, Crushed Pineapple, Orange

Arancini – Summer Corn, Truffle, Chili

Cauliflower – Anchovy, Chili, Garlic

The Market Salad – Peaches, Hazelnuts, Ricotta, Mustards

Beets – Ricotta Gnudi, Basil, Sorrel, Golden Balsamic

Mussels – ‘Nduja, Lemon, Parsley, Toasted Housemade Bread

Baccala Pizza – Salt Cod, Saffron Potatoes, Spicy Tomatoes, Capers

Burrata Pizza – Cherry Tomato, Smoked Ricotta Cheese, Basil, Pecorino

Gemmelli Pasta – Pistachio Pesto, Lemon Zest, Pecorino Cheese

Bianco Pizza – Boschetto al Tartufo Cheese, White Asparagus, Cauliflower, Enoki Mushrooms

‘Nduja Pizza – Scamorza Cheese, Crispy Guanciale, Caramelized Onions

Greek Style Pizza – Salumi, Sweet Peppers, Charred Fennel, Orange

Foie Gras Pizza – Duck Confit, Pistachio Butter, Truffle Cheese, Fig Jam

Campfire Sundae – Toasted Marshmallow, Brownie, #Allthevanilla Ice Cream, Amazonian Milk Chocolate Ice Cream, Dark Chocolate Fudge, Graham Cracker Crumble

Bruleed Banana Split – #Allthevanilla Ice Cream, Amazonian Milk Chocolate Ice Cream, Strawberry Ice Cream, Dark Chocolate Fudge, Pineapple Puree, Pecans, Whipped Cream, Luxardo Cherries

Spumoni – Pistachio Cone, Roasted Salted Pistachio Ice Cream, Amazonian Milk Chocolate Ice Cream, Morello Cherry Sorbet, Dark Chocolate Fudge, Sandy Pistachios, Luxardo Cherries

Spearmint Chip Ice Cream

Peach & Ricotta Ice Cream

NY Blueberry Cheesecake Ice Cream

Vesta White Chocolate Chip Ice Cream

Despite what Tivoli Village PR might tell you, Echo & Rig is merely average and until June 1st only Canter’s short-lived run has given 99% of Las Vegas a reason to visit the much maligned Mall, but on Saturday as a party of eleven Chef James Trees showed once again that he isn’t afraid to try and *create* a destination with Ada’s.

Said to be named in honor of Ada Coleman, a mixologist at London’s Savoy Hotel who is credited with inventing the Hanky Panky Cocktail, guests will find Ada’s tucked inside a completely renovated space formerly home to Waffle Bar and several other concepts, raised ceilings and brighter colors creating flow from inside to a pair of outdoor patios.

In ways a continuation of Esther’s Kitchen, several familiar recipes from native-born Chef Trees shared between two otherwise distinct concepts, it is banking on Pizzas plus a new Ice Cream program that James and his investors hope to lure in a population long-committed to chains such as Brio, and with all but two items under $20 the price-point is such that two guests can dine for less than $60 including an Appetizer, Pizza or Pasta plus Dessert or Wine.

Pleasantly decorated around an open kitchen, a tree with photos and three-dimensional accents plus rounds of wood drawing the most attention, it is from a tableside cart that mixed drinks offer “dinner and a show,” the $18 price a bit steep though Liquor is top shelf with more affordable options also available.

Able to taste a large swath of the menu thanks to such a big group, two of most plates plenty to go around, it was beginning with Rice Balls stuffed with Sweet Corn and Cheese that dinner got started, a touch of heat both here and amidst crispy Cauliflower well utilized while “The Market Salad” carefully built upon bitter Greens with Stone Fruits, whipped Ricotta and Hazelnuts.

Bringing the “Beets” from Esther’s Kitchen west, something now ubiquitous across America made unique and delicious by the kitchen’s decision to add plump Ricotta Gnudi plus acidity, another great starter features plenty of Mussels cooked in Wine and Herbs, the addition of Housemade Calabrian Sausage putting spice and sapor in Broth that savvy diners will happily sop up with toasted Sourdough.

Repeated impressed by Dylan Jobsz baking, the young man named Ada’s Chef de Cuisine visibly stretching Dough in the kitchen and later seen boiling down Berries for Ice Cream, it was in the first bite of Pie that a progression from Esther’s was noted, crust more crisp and cornicione more developed whether topped in Salt Cod and Saffron or roasted Cherry Tomatoes plus cool Burrata that combine to create Las Vegas’ most complex Margherita.

Drawing from diverse influences, Chef Trees’ time with Andre Rochat and Michael Mina as well as Luke Palladino gifting him with the fundamentals and confidence to present tastes of Spain or Greece amidst Cal-Italian fare, those seeking housemade Pasta will be happy to know that some of Esther’s classics have been brought down the road in addition to all-new Gemmelli that sees Genoa’s typically Pine Nut-based Sauce built from Pistachios, Garlic and Citrus.

Getting back to Pizza, the “White Pie” appropriately topped by pale Produce and Truffled Cheese with restrained sweetness, those seeking something bolder will find it in ‘Nduja plus crispy Pork and Onions as well as “Greek Style” with Sweet Peppers and Orange plus thinly sliced Meat and a faint linger of Licorice.

Not about to pass on Ada’s most audacious item, Dylan’s golden Crust used to re-imagine Pintxos featuring Foie Gras in the Basque country, it was with an extra slice of Liver on each Pizza that guests swooned at such decadence before diving head-long into the first of three Sundaes, a toasted Marshmallow and Brownie presented like S’mores beneath housemade Fudge and what immediately has become the Valley’s best Ice Cream.

Checked upon frequently by Sonia Stelea, the former Bartender at Esther’s promoted to Ada’s General Manager, it was with all well-sated that the show continued on via Banana Split and Spumoni, both easily sharable by at least two and the latter a highlight thanks to its gluten-free Pistachio Cone filled by Ice Cream built from high Milkfat but low Sugar that allows natural flavors to shine.

Placing the phrase “Whatever you do, be the best” inside the front door, words to live by that seem all too frequently forgotten by Restaurants in the era of Instagram, it was to four more scoops that guests were treated before settling the tab, bright green Spearmint with no added colors very telling of its intensity while Peach & Ricotta, NY Blueberry Cheesecake with crumbled Crust and Chocolate Chips in a steeped Coffee base are all destination-worthy.

FIVE STARS: One part Esther’s, but moreso a Pizzeria and Ice Cream Parlor, it should come as no surprise that Ada’s takes no shortcuts in building dishes from quality ingredients and lots of passion – one only hopes the buzz lasts and creativity is embraced by a neighborhood likely unfamiliar with Baccala, ‘Nduja and Foie Gras, though based on the quality of everything tasted plus great service James, Dylan and Sonia are now providing exactly what Tivoli has long been lacking.

RECOMMENDED: Arancini, Beets, Baccala Pizza, Burrata Pizza, Gemmelli Pasta, Foie Gras Pizza, Spumoni Sundae, Peach & Ricotta Ice Cream, NY Blueberry Cheesecake Ice Cream, Vesta White Chocolate Chip Ice Cream.

AVOID: Only those who really love Mint should brave the Spearmint Chip.

TIP: Open 11a to 11p daily with most convenient access to Suite 120 offered by underground parking and the second escalator/elevator from the Rampart entrance. Reservations offered from 4:00pm to 10:30pm via Opentable.

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

www.adaslv.com

Posted in Ada’s, Bread Basket, Coffee, Dessert, Foie, Foie Gras, Food, Ice Cream, Italian, Las Vegas, Nevada, Pizza, Pork, Truffle, Truffles Tagged #Allthevanilla, #Allthevanilla Ice Cream, #Allthevanilla. Vanilla, #Allthevanilla. Vanilla Ice Cream, Ada’s, Ada’s LV, Amazonian Milk Chocolate, Amazonian Milk Chocolate Ice Cream, Anchovies, Anchovy, Arancini, Asparagus, Baccala, Baccala Pizza, balsamic, Balsamic Vinegar, Banana, Banana Split, Bananas, Basil, Beet, Beets, Bianco Pizza, Blueberries, Blueberry, Boschetto, Boschetto al Tartufo, Boschetto al Tartufo Cheese, Boschetto Cheese, Bread, Brownie, Brownies, Bruleed Banana Split, Burrata, Burrata Cheese, Burrata Pizza, Butter, Calabrian Pepper, Calabrian Peppers, Calabrian Sausage, Campfire Sundae, Caper, Capers, Caramelized Onion, Caramelized Onions, Cauliflower, Charred Fennel, Cheese, Cheese Cake, Cheesecake, Cherries, Cherry, Cherry Sorbet, Cherry Tomato, Cherry Tomatoes, Chili, Chili Pepper, Chili Peppers, Chilis, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chips, Chocolate Fudge, Chocolate Ice Cream, Cinnamon, Cocktail, Cocktails, Cod, Cod Fish, Coffee, Cone, Cones, Confit, Corn, Cracker, Crackers, Cream, Crispy Guanciale, Crumble, Crushed Pineapple, Crushed Pineapples, Dark Chocolate, Dark Chocolate Fudge, Dessert, Desserts, Duck, Duck Confit, Duck Liver, Ducks, Dylan Jobsz, endoedibles, Enoki, Enoki Mushroom, Enoki Mushrooms, Enokis, Fennel, Fig, Fig Jam, Fig Jelly, Figs, Fish, Foie, Foie Gras, Foie Gras Pizza, Food, Foodie, Fudge, Fudge Brownie, Fudge Brownies, Garlic, Gemmelli, Gemmelli Pasta, Gluten Free, Gluten Free Cone, Gluten Free Pistachio Cone, Gnudi, Gnudi Pasta, Golden Balsamic, Golden Balsamic Vinegar, Graham, Graham Cracker, Graham Cracker Crumble, Graham Crackers, Grahams, Greek Pizza, Greek Style Pizza, Guanciale, Hazelnut, Hazelnuts, Housemade Bread, Ice Cream, Ice Cream Sundae, Iced Tea, Jam, James Trees, Jelly, Las Vegas, Lemon, Lemon Zest, Liver, Luxardo, Luxardo Cherries, Luxardo Cherry, LV, Market Salad, Marshmallow, Marshmallows, Michael Uzmann, Milk Chocolate, Morello Cherries, Morello Cherry, Morello Cherry Sorbet, Mushroom, Mushrooms, Mussel, Mussels, Mustard Green, Mustard Greens, Mustards, N'duja, Nevada, Nut, Nuts, NV, NY Blueberry Cheesecake, NY Blueberry Cheesecake Ice Cream, Onion, Onions, Orange, Oranges, Over-proofed Rum, Parsley, Pasta, Pastries, Pastry, Peach, Peach & Ricotta Ice Cream, Peaches, Pecan, Pecans, Pecorino, Pecorino Cheese, Pecorino Romano, Pecorino Romano Cheese, Pepper, Peppers, Pesto, Pig, Pineapple, Pineapple Puree, Pineapples, Pistachio, Pistachio Butter, Pistachio Cone, Pistachio Ice Cream, Pistachio Pesto, Pistachios, Pizza, Planter’s Punch, Pork, Pork Sausage, Potato, Potato Chip, Potato Chips, Potatoes, Punch, Puree, Rice, Rice Balls, Ricotta, Ricotta Cheese, Ricotta Gnudi, Roasted Salted Pistachio Ice Cream, Rum, Saffron, Saffron Potato, Saffron Potatoes, Salad, Salads, Salami, Salt, Salt Cod, Salted Pistachio Ice Cream, Salumi, Sandy Pistachio, Sandy Pistachios, Sauce, Sausage, Scamorza, Scamorza Cheese, Sin City, Smoked Ricotta, Smoked Ricotta Cheese, Sonia Stelea, Sorbet, Sorrel, Sourdough, Sourdough Bread, Spearmint, Spearmint Chip, Spearmint Chip Ice Cream, Spicy Tomato, Spicy Tomatoes, Spumoni, Strawberries, Strawberry, Strawberry Ice Cream, Sugar, Summer Corn, Summerlin, Sundae, Sundaes, Sweet Corn, Sweet Pepper, Sweet Peppers, Tea, The Market Salad, Tivoli, Tivoli Village, Toast, Toasted Bread, Toasted Housemade Bread, Toasted Marshmallow, Toasted Marshmallows, Tomato, Tomatoes, Truffle, Truffle Cheese, Truffles, Vanilla, Vegas, Vesta, Vesta Coffee, Vesta Coffee Ice Cream, Vesta Coffee Roaster, Vesta Coffee Roasters, Vesta White Chocolate Chip Ice Cream, Vinegar, Whipped Cream, White Asparagus, White Chocolate Chip Ice Cream, White Pizza, Zest, ‘Nduja Pizza

June 15, 2019
9:45 AM
by: Uhockey

Mint Indian Bistro on Durango [3,] Las Vegas NV

Mint Indian Bistro

Masala Chai

South Indian Filter Coffee

Puri with Chole Masala and Yogurt, Uttapam with Coconut Chutney, Sambhar

Lamb Keema Pav, Upma, Idli

Semiya Payasam, Puri with Lamb Keema

American Pancake with Maple Syrup

Uttapam with Coconut Chutney, Idli, Semiya Payasam

Informed during Dinner in April that Mint Indian Bistro’s west-side location offers weekend Breakfast it was not long thereafter that a morning visit was planned, Chef Tarun Kapoor having since taken a job at Emory University but owners Kris and Bindi Parikh nonetheless presenting several cultural favorites laid out as a Buffet along with live stations for Omelets and Pancakes.

Quietly serving Spring Valley since December 2016, Sin City’s first Indian Breakfast starting on Saturday and Sunday at 8am since November of last year, it is with warm smiles that guests are greeted upon entry to 4246 South Durango Drive, several patrons soon to arrive positioning themselves in front of a big-screen television showing Cricket.

Still something of a secret, traditional music playing overhead and patrons largely Indian plus a smattering of other cultures, it was with bottles of Water placed on tables that guests were encouraged to explore Mint’s offerings, a well-culled selection surrounding the Tandoor which would soon be fired up to begin making Naan for Lunch.

Using both steam-trays and griddles, the $9.99 price including bottomless Filter Coffee with Cream and aromatic Masala Chai, it was atop freshly fried Puri that Chickpeas perfumed by Cumin, Cloves and Coriander were added, a bowl of stewed Lentils continuing Vegan with bright notes of Tamarind and Turmeric followed by Indian Pancakes known as Uttapam that are Gluten Free but fluffy thanks to Lentil and Rice Batter that taste good on their own but even better beneath Coconut Chutney.

Quickly finishing plate one, both Uttapam and Puri revisited later, it was alongside Upma and Idli that two toasted Buns were piled in Lamb Keema featuring ground Meat plus Tomatoes, Peas and restrained heat, Breakfast’s only Meat option also warranting seconds while the thick Semolina Porridge tasted a little bland amidst a texture not too far from Scrambled Eggs.

Fascinated by the lightness of Idli, not to mention the discs’ subtle vinegar linger, it was trying both Mango Chutney and Orange Marmalade as toppings that several were consumed before and after made-to-order American Pancakes, though for those seeking something sweet a dish called “Semiya Payasam” offers a treasure trove of textures plus surprises in each spoonful thanks to Vermicelli Noodles, Sugar, Cardamom, Cashews, Raisins.

FOUR AND A HALF STARS: A little underwhelmed by Lunch in early 2018, both variety and execution falling short of other local Indian Buffets, Dinner as well as Breakfast have been very impressive with the latter not offered anywhere else in town and a great bargain for limitless servings of bold dishes plus made-to-order Omelets, Pancakes and warm Tea or Coffee.

RECOMMENDED: Masala Chai, Puri, Chole Masala, Uttapam, Lamb Keema, Idli, Semiya Payasam.

AVOID: If planning for American Pancakes, purists are encouraged to bring Real Maple Syrup from home.

TIP: Mint also offers office catering, banquet space and meal prep services. Look online, call 702-247-4610 or e-mail info@mintbistro.com to inquire.

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

www.mintbistro.com/spring-valley

Posted in Breakfast, Buffet, Coffee, Dessert, Food, Las Vegas, Mint, Mint Indian, Mint Indian Bistro, Mint Indian Bistro on Durango, Nevada, pancake, Pancakes Tagged American Pancake, American Pancakes, Batter, Bean, Beans, Bell Pepper, Bell Peppers, Bindi Parikh, Bread, Bun, Buns, Cardamom, Cashew, Cashews, Chai, Chai Tea, Chana Masala, Chick Pea, Chick Peas, Chickpea, Chickpeas, Chili, Chili Pepper, Chili Peppers, Chili Powder, Chilis, Chole Masala, Chutney, Cinnamon, Clove, Cloves, Coconut, Coconut Chutney, Coconuts, Coffee, Coriander, Cream, Cumin, Dal, Dessert, Desserts, Dry Roasted Semolina, endoedibles, Fermented Rice Flour, Filter Coffee, Flour, Food, Foodie, Garam, Garam Masala, Garbanzo Bean, Garbanzo Beans, Garbanzos, Ghee, Ginger, Idli, Indian Filter Coffee, Keema, Keema Pav, Kris Parikh, Lamb, Lamb Keema, Lamb Keema Pav, Las Vegas, Lentil, Lentil and Rice Batter, Lentils, LV, Maple, Maple Syrup, Masala, Masala Chai, Masala Chai Tea, Michael Uzmann, Milk, Minced Lamb, Mint, Mint Indian, Mint Indian Bistro, Mint Indian Bistro on Durango, mustard, Mustard Seed, Mustard Seeds, Nevada, Noodle, Noodles, Nut, Nuts, NV, Onion, Onions, Pancake, Pancakes, Pav, Pea, Peas, Pepper, Peppers, Powder, Puri, Puri with Chole Masala and Yogurt, Raisin, Raisins, Red Chili, Red Chili Pepper, Red Chili Peppers, Red Chili Powder, Red Chilis, Rice, Rice Flour, Roasted Semolina, Sambhar, Sauce, Seed, Seeds, Semiya, Semiya Payasam, Semolina, Semolina Flour, Sheep, Sin City, South Indian Filter Coffee, Spring Valley, Sugar, Syrup, Tamarind, Tea, Tomato, Tomatoes, Turmeric, Upma, Uttapam, Uttapam with Coconut Chutney, Uttapams, Vegas, Vermicelli, Vermicelli Noodle, Vermicelli Noodles, Yogurt

June 13, 2019
7:00 PM
by: Uhockey

Delmonico Steakhouse [4,] Las Vegas NV

Delmonico Steakhouse

Popover – Whipped Butter

Truffle and Parmesan Potato Chips – Chives

2018 Ruinart Brut Rose Champagne

Apricot and Arugula Salad – Tree Ripened Apricot, Truffle Burrata Cheese, Aged Balsamic, Grilled Bread

2016 Domaine Drouhun “Arthur” Chardonnay

Pan Roasted Chilean Sea Bass – Fava Beans, Roasted Tomato Vinaigrette, Morels

2016 Domaine Raspail-Ay

Rack of Lamb – Baby Carrots, Mushy Peas, Chimichurri Sauce

2016 Sinegal Carbernet Sauvignon

Creekstone Farms Prime Ribeye – Gratin Potatoes, Green Asparagus, Brussels Sprouts, Red Wine Reduction

Triple Chocolate Mousse Cake with Chocolate Ganache, Emeril’s Banana Cream Pie, Pecan Pie with Oatmeal Shortbread Crust and Vanilla Ice Cream

Fresh Baked Chocolate Chip Pecan Cookies, Cinnamon Sugar Mini Doughnuts

At the beginning of this current “Celebrity Chef” era there were few names on Emeril Lagasse’s level, and although the Massachusetts native who made his name cooking in Louisiana has slowly faded from television his three Las Vegas Restaurants remain popular destinations with Delmonico Steakhouse having just celebrated its twentieth Birthday.

Now old enough to be considered iconic in a city of constant change, Delmonico’s grand-opening coinciding with that of The Venetian where no other space along Restaurant Row remains the same, guests entering the space in 2019 will find little has changed over the last decade or more, even Chef Ronnie Rainwater still at the helm for what may be an unprecedented tenure.

Arranging this visit as a work event, six guests sitting down to a four-course menu with Wine at $125 per person, it was unfortunately late as a result of traffic that things got started at 7:00pm, warm Popovers and Delmonico’s signature Potato Chips with Truffle Oil and Cheese delivered quickly, though the latter seemed a bit hurried with some spuds crispy and tan while others were white and flaccid.

Having not requested the Wine Pairing, even small pours somewhat wasteful on a group of mostly teetotalers who had to work the next day, it was beginning with Sparkling Rose from Ruinart that creamy Burrata and Apricots were presented, the request for “family-style” service in reality just two menu-sized servings on separate plates with each diner receiving just over a mouthful inclusive of Toast and Salad.

Aware that Chef Rainwater was out on a well-earned family vacation, his second in command presenting each course while Sommelier and servers were polite and professional from beginning to end, course two featured Pan Roasted Sea Bass alongside Spring Vegetables, a plethora of Morels particularly welcome though the Fish’s “family style” partitioning limited most to less than three-ounces.

Admittedly impressed by small sips of Chardonnay, Delmonico’s continuous recognition by Wine Spectator since 2004 no small feat, course three placed Lamb Chops cooked rare alongside a Grenache-Mourvedre-Syrah blend, the Flesh itself young and minimally gamey but complimented well by both the Wine and minty Peas plus Carrots enlivened by Chimichurri.

Still suggesting “family style” as two menu portions of each dish, the main course of Creekstone Farms house-aged Ribeye accompanied by six wedges of cheesy Potatoes plus Sprouts and Asparagus, it was without other requested sides that plates were cleared, though guests who’d held out for Carbernet were notably praiseful of the selected pairing.

Finally serving true “family-style” for Dessert, though one slice of Emeril’s famous Banana Cream Pie divided by six assumes a lot about guests’ willingness to share, fans will be happy to know that both Banana and Pecan Pie remain Sin City’s best while Cake, Cookies and tiny Donuts a touch heavy with Oil are merely average.

THREE STARS: It was prior to starting Endoedibles that I first encountered Emeril’s food, but at his restaurant in Orlando was probably the first place I ever enjoyed “fine dining” at the grand old age of 21. Only financially able to start traveling years later, it was in Las Vegas that I next crossed paths with the man who made “BAM!” a catchphrase, in 2008, and having now visited a fourth time I’m comfortable saying little has changed at his Steakhouse in terms of Food or service, though in terms of value for the dollar this meal would have been better ordered a la carte.

RECOMMENDED: Pan Roasted Chilean Sea Bass, Rack of Lamb, Emeril’s Banana Cream Pie, Pecan Pie.

AVOID: A look at the pictures will show undercooked Chips, which is a shame as they are otherwise excellent. Additionally, although easily shared, the Cookies and Donuts are completely forgettable compared to other Desserts at Emeril’s outposts in the past.

TIP: Unlike all the other big Meat houses, Delmonico offers lunch Daily from 11:30am to 2pm including Fried Chicken and a full slate of desserts, plus Sandwiches and a good number of Steaks and Salads.

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

www.emerilsrestaurants.com/delmonico-steakhouse

Posted in Delmonico, Delmonico Steakhouse, Dessert, Emeril, Food, Ice Cream, Las Vegas, Nevada, Tasting Menu, Truffle, Truffles Tagged 2016 Domaine Drouhun “Arthur” Chardonnay, 2016 Domaine Raspail-Ay, 2016 Sinegal Carbernet Sauvignon, 2018 Ruinart Brut Rose Champagne, Aged Balsamic, Aged Balsamic Vinegar, Apricot, Apricot and Arugula Salad, Apricots, Arugula, Asparagus, Baby Carrot, Baby Carrots, balsamic, Balsamic Vinegar, Banana, Banana Cream, Banana Cream Pie, Bananas, Bass, Bass Fish, Bean, Beans, Beef, Bread, Brussels Sprout, Brussels Sprouts, Brut, Brut Champagne, Brut Rose, Brut Rose Champagne, Burrata, Burrata Cheese, Butter, Cake, Cakes, Caramel, Carbernet, Carbernet Sauvignon, Carbernet Sauvignon Wine, Carrot, Carrots, Champagne, Chardonnay, Chardonnay Wine, Cheese, Chilean Sea Bass, Chimichurri, Chimichurri Sauce, Chip, Chips, Chive, Chives, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chip Pecan Cookie, Chocolate Chip Pecan Cookies, Chocolate Chips, Chocolate Ganache, Chocolate Mousse, Chocolate Mousse Cake, Cinnamon, Cinnamon Sugar, Cinnamon Sugar Mini Donuts, Cinnamon Sugar Mini Doughnut, Cinnamon Sugar Mini Doughnuts, Cookie, Cookies, Cow, Cows, Cream, Creekstone Farms, Creekstone Farms Prime Ribeye, Creekstone Farms Ribeye, Creekstone Farms Ribeye Steak, Crust, Dark Chocolate, Dark Chocolate Ganache, Delmonico, Delmonico Steakhouse, Dessert, Desserts, Domaine Drouhun, Domaine Drouhun “Arthur” Chardonnay, Domaine Raspail-Ay, Domaine Raspail-Ay Wine, Donut, Donuts, Doughnut, Doughnuts, Emeril, Emeril Lagasse, Emeril's Banana Cream Pie, endoedibles, Fava, Fava Bean, Fava Beans, Favas, Fish, Food, Foodie, Fresh Baked Chocolate Chip Pecan Cookie, Fresh Baked Chocolate Chip Pecan Cookies, Ganache, Gratin, Gratin Potato, Gratin Potatoes, Green Asparagus, Grenache, Grilled Bread, Herb, Herbs, Ice Cream, Lamb, Las Vegas, LV, Michael Uzmann, Mike Olsen, Milk Chocolate, Mini Donut, Mini Donuts, Mini Doughnut, Mini Doughnuts, Mint, Mints, Morel, Morel Mushroom, Morel Mushrooms, Morels, Mourvedre, Mousse, Mushroom, Mushrooms, Mushy Pea, Mushy Peas, Nevada, NV, Oat, Oatmeal, Oatmeal Shortbread Crust, Oats, Oil, Pan Roasted Chilean Sea Bass, Parmesan, Parmesan Cheese, Pastries, Pastry, Pea, Peas, Pecan, Pecan Pie, Pecan Pie with Oatmeal Shortbread Crust and Vanilla Ice Cream, Pecans, Pie, Pies, Pop Over, Popover, Pork, Potato, Potato Chip, Potato Chips, Potatoes, Prime Ribeye, Prime Ribeye Steak, Rack of Lamb, Red Wine, Red Wine Reduction, Reduction, Ribeye, Ribeye Steak, Ripened Apricot, Ripened Apricots, Roasted Chilean Sea Bass, Roasted Tomato, Roasted Tomato Vinaigrette, Ronnie Rainwater, Rose, Ruinart, Ruinart Brut Rose Champagne, ruinart champagne, Salad, Salads, Sauce, Sea Bass, Sea Bass Fish, Sean Roe, Sheep, Shortbread, Shortbread Crust, Sin City, Sinegal, Sinegal Carbernet Sauvignon, Steak, Steakhouse, Sugar, Syrah, Tasting Menu, The Venetian, Toast, Tomato, Tomatoes, Tree Ripened Apricot, Tree Ripened Apricots, Triple Chocolate Mousse Cake, Triple Chocolate Mousse Cake with Chocolate Ganache, Truffle, Truffle and Parmesan Potato Chip, Truffle and Parmesan Potato Chips, Truffle Burrata, Truffle Burrata Cheese, Truffle Oil, Truffled Burrata, Truffles, Vanilla, Vanilla Ice Cream, Vegas, Vinaigrette, Vinegar, Whipped Butter, Whipped Cream, White Chocolate, Wine, “Arthur” Chardonnay

June 13, 2019
11:25 AM
by: Uhockey

Shiraz Restaurant Catering [4,] Las Vegas NV

Shiraz Catering

Samosas with Chutney

Indian Salad with Toasted Cumin Vinaigrette

Hummus, Raita, Chutney, Bhagare Baingan

Chicken Lollipops with Honey Chili Sauce

Beef Seekh Kebab

Goat Biryani

Mutton Korma

Palak Paneer

Butter Chicken

Butter Naan

Tahdig

Halwa

Sabudana Kheer

Although Shiraz has been slow to find its audience inside the old Habib’s space there is no doubt Raja Abdul Majid and Chef Jainine Jaffer are capable of feeding a crowd, and on Thursday the Restaurant at 2575 South Decatur Boulevard once again came through with a diversity of options to please a wide range of palates.

Always on time and never neglecting the essentials, everything from plates and utensils to temperature-appropriate Cuisine making it easy to #supportlocal instead of a chain, this spread focused largely on the Indian side of Shiraz’s menu after starting with Hummus and a Salad tossed with tangy Vinaigrette plus Beef Kebabs predictably gone fast.

Additionally seeing Samosas with Tamarind Chutney popular, as too was herbed Yogurt atop fresh-baked Naan, it was amongst staff who prefer spice that Chicken Lollipops with Honey Chili Sauce slowly disappeared, Rice with Goat a tougher sell for some but a big hit with an Indian Physician and those with more open minds.

Happy to receive a tray of Tahdig, the crispy Rice’s Persian origins irrelevant to enjoying it as a base to everything from Bhagare Baingan to Butter Chicken, it was surprising that many guests praised Mutton liberally perfumed by Cinnamon and Cloves as well as Spinach and Cheese for those choosing to focus on vegetarian Fare.

Never a complete meal without Halwa, this time made with Squash plus Fruit and Nuts creating a diversity of texture, it was as a bonus that Chef Jaffer also included Vegan Sabudana Kheer made with Tapioca, Coconut Milk and plenty of Cardamom.

N/A: Making it blog policy to not ‘rate’ places based on catering alone the professionalism of Shiraz’s program is everything one might hope for, $15 per diner yielding enough Food to feed at least twice as many guests with everything delivered temperature appropriate and delicious as ever.

RECOMMENDED: Butter Naan, Tahdig, Pakora, Butter Chicken, Lamb Korma, Palak Paneer, Halwa.

AVOID: N/A.

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

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

www.shirazrestaurant.com

Posted in Bread Basket, Catering, Dessert, Food, Las Vegas, Nevada, Shiraz, Shiraz Catering, Shiraz Restaurant, Shiraz Restaurant Catering Tagged #supportlocal, Almond, Almonds, Bean, Beans, Beef, Beef Kebab, Beef Seekh Kebab, Bhagare Baingan, Biryani, Bread, Butter, Butter Chicken, Butter Naan, Cardamom, Carrot, Carrots, Cashew, Cashews, Cheese, Chick Pea, Chick Peas, Chicken, Chicken Lollipop, Chicken Lollipops, Chicken Lollipops with Honey Chili Sauce, Chicken Wing, Chicken Wings, Chickpea, Chickpeas, Chili, Chutney, Cinnamon, Clove, Cloves, Coconut, Coconut Milk, Coconuts, Coriander, Cow, Cows, Cream, Crispy Rice, Cucumber, Cucumbers, Cumin, Cumin Vinaigrette, Dessert, Desserts, endoedibles, Food, Foodie, Fried Chicken, Garam Masala, Garbanzo, Garbanzo Bean, Garbanzo Beans, Garbanzos, Ghee, Goat, Goat Biryani, Halwa, Herb, Herbs, Honey, Honey Chili Sauce, Hummus, Indian Salad, Indian Salad with Toasted Cumin Vinaigrette, Jainine Jaffer, Kheer, Kidney Bean, Kidney Beans, Lamb, Las Vegas, Lemon, Lemons, Lettuce, LV, Michael Uzmann, Milk, Mutton, Mutton Korma, Naan, Naan Bread, Nevada, NV, Onion, Onions, Palak Paneer, Paneer, Paneer Cheese, Pea, Peas, Pepper, Peppers, Potato, Potatoes, Raisin, Raisins, Raita, Raja Abdul Majid, Raja Majid, Red Chili Powder, Rice, Rose, Rose Water, Roses, Sabudana, Sabudana Kheer, Saffron, Salad, Salads, Samosa, Samosas, Samosas with Chutney, Sauce, Sheep, Shiraz, Shiraz Catering, Shiraz Restaurant, Shiraz Restaurant Catering, Sin City, Spinach, Squash, Sugar, Tahdig, Tamarind, Tamarind Chutney, Tapioca, Toasted Cumin, Toasted Cumin Vinaigrette, Tomato, Tomatoes, Turmeric, Vegas, Vinaigrette, Wing, Wings, Yogurt

June 9, 2019
5:00 PM
by: Uhockey

The Kitchen at Atomic [3,] Las Vegas NV

The Kitchen at Atomic

Spritz Carlton – Rose Wine, Aperol, Peach, Lemon, Grapefruit Soda

Percussion Gun – Tequila, Mezcal, Lemongrass, Lime, Vanilla

Life’s a Beach – Pineapple Rum, Lime, Fassionola Syrup, Cinnamon, Amaro Underberg Float

Spring Pea Salad – Sugar Snap Peas, English Peas, Asparagus, Watercress, Yogurt & Herb Vinaigrette

Heirloom Carrots – Cumin, Coriander, Cress

Grilled Long Beans – Roasted Grape Tomatoes, Greek Feta, Lemon Caesar Dressing

Bone Marrow – Roasted Beets, Rhubarb, Red Onions, Pomegranate Vinaigrette

Grilled Halloumi Cheese – Heirloom Tomatoes, Summer Herb Salad, Red Wine Vinegar, Olive Oil

Cauliflower Steak – Pan Seared Cauliflower, Cauliflower Puree, Shaved Cauliflower & Caper Salad, Preserved Lemon Vinaigrette

Hanger Steak – Grilled Fennel, Grilled Radicchio, Burnt Orange Vinaigrette

Porterhouse Pork Chop – Rum Brine, Grilled Broccoli Rabe, Pickled Mustard Seeds, Rum Jus

Stout Chocolate Cake – Dark Chocolate Ganache, Cherries, Cocoa Nib, Sea Salt

Fried Apple Pie – Cinnamon Whipped Cream, Pecan Dust

Although Atomic Liquors has existed since 1952 it is far more recently that The Kitchen at Atomic has emerged as a downtown destination, its migration from Bar Food to creative American Cuisine begun by Justin Kingsley Hall and now carried on by Chef Jackson Stamper since February.

Only open for two years, the debut of Carson Kitchen in June of 2014 expanding DTLV’s idea of what dining could be and giving Atomic owner Lance Johns an idea to open his own eatery, it is alongside the famous dive-bar where guests used to watch nuclear testing from the roof that The Kitchen is located, a 21+ age-limit noteworthy for both spaces as a result of the adjoining patio.

Devoid of televisions and instead entertaining diners with music ranging from The Beach Boys to Aerosmith, a widely-spaced interior nicely designed with big booths and tables, it is by pleasant hostesses and an educated staff that diners are welcomed from Wednesday to Sunday, the all-new menu concisely divided into four sections plus Dessert tucked in the back of an extensive Cocktail and Spirit list.

Best classified as “market-driven” in its inspiration, Stamper’s five years as Executive Chef at New York’s Employees Only gifting him with an idea of how to introduce a Bar or Speakeasy crowd to boldly flavored Food with a focus on ingredients, it is after selecting one of several Cocktails including a smoky “Percussion Gun” or Tiki-inspired “Life’s a Beach” that ordering ensues, nearly half the items Vegetable focused and several able to be made Vegan.

Combining “Small Plates” and “For The Table” as Appetizers, though “Sides” such as Heirloom Carrots charred with Spices also may qualify, it was alongside those Carrots that three dishes started things off, both Sugar Snap and English Peas singing of Spring atop tangy Yogurt Dressing while grilled Beans greater than a foot in length performed beautifully as a base to medium-potency Feta and Tomatoes roasted to concentrate their sweetness.

Only getting to Meat after three plates, melting nuggets of Marrow liberated from the Bone and offered alongside shades of red both sweet and earthy, it was returning to Produce that two additional plates arrived, squeaky Halloumi unfortunately a bit overwhelmed by Mint but Chef Stamper’s Cauliflower Steak absolutely brilliant in terms of flavor with a bevy of textures equally prone to please Vegetarians and Carnivores.

Already celebrating a 14oz Bone-in Pork Chop as something of a signature, the use of Rum in Brine as well as Sauce adding depth to both tender Flesh and grilled Rabe, those seeking Steak can consider Creekstone Ribeye sold at $3.50 per ounce if dining as a group, or the 10oz Hanger cooked expertly and served atop bitter Vegetables brightened by Burnt Orange Vinaigrette.

Hoping to eventually differentiate the Restaurant from its famous Bar, a work in progress that may become further muddled as Jackson and Mr. Johns plan to debut a separate menu of patio plates this summer, those seeking a bit of whimsy right now should not pass on Desserts including Chocolate Cake enriched by Beer and boozy Cherries or a Fried Apple Pie that eats light like Funnel Cake but with lots of subtle nuances thanks to aromatic Whipped Cream and ground Pecans.

FOUR AND A HALF STARS: Although Justin Kingsley Hall deserves thanks for helping to elevate The Kitchen at Atomic beyond Burgers and Wings, it is from new Chef Jackson Stamper that the menu has transitioned to produce-focused seasonal plates that equally warrant the attention of not just downtown denizens but diners across the Valley.

RECOMMENDED: Life’s a Beach, Spring Pea Salad, Grilled Long Beans, Bone Marrow, Cauliflower Steak, Porterhouse Pork Chop, Fried Apple Pie.

AVOID: Grilled Halloumi Cheese needs less Mint, though it can be avoided by picking around it by those who know their Herbs.

TIP: Wednesday – 5 PM to 11 PM, Thursday – 5 PM to 11 PM, Friday – 5 PM to 12 AM, Saturday – 5 PM to 12 AM. Sunday – 5 PM to 11 PM.

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

www.kitchenatatomic.vegas

Posted in Atomic Liquors, Dessert, Food, Kitchen at Atomic, Las Vegas, Nevada, Pork, The Kitchen at Atomic Tagged Amaro, Amaro Underberg, Amaro Underberg Float, Aperol, Apple, Apple Pie, Apple Pies, Apples, Aril, Arils, Asparagus, Atomic, Atomic Liquors, Bean, Beans, Beef, Beef Steak, Beer, Beet, Beets, Bone, Bone Marrow, Bread, Brine, Broccoli Rabe, Burnt Orange, Burnt Orange Vinaigrette, Burnt Oranges, Butter, Caesar, Caesar Dressing, Cake, Cakes, Caper, Caper Salad, Capers, Carrot, Carrots, Cauliflower, Cauliflower Puree, Cauliflower Steak, Cheese, Cherries, Cherry, Chocolate, Chocolate Cake, Chocolate Ganache, Cinnamon, Cinnamon Cream, Cinnamon Whipped Cream, Cocktail, Cocktails, Cocoa, Cocoa Nib, Cocoa Nibs, Coriander, Cow, Cows, Cream, Cress, Cumin, Dark Chocolate, Dark Chocolate Ganache, Dessert, Desserts, Dressing, DTLV, Dust, endoedibles, English Pea, English Peas, Fassionola, Fassionola Syrup, Fennel, feta, Feta Cheese, Float, Food, Foodie, Fried Apple Pie, Fried Pie, Ganache, Grape Tomato, Grape Tomatoes, Grapefruit, Grapefruit Soda, Grapefruits, Greek Feta, Greek Feta Cheese, Green Asparagus, Grilled Broccoli Rabe, Grilled Fennel, Grilled Halloumi, Grilled Halloumi Cheese, Grilled Long Bean, Grilled Long Beans, Grilled Rabe, Grilled Radicchio, Halloumi, Halloumi Cheese, Hanger Steak, Heirloom Carrot, Heirloom Carrots, Heirloom Tomato, Heirloom Tomatoes, Herb, Herb Salad, Herb Vinaigrette, Herbs, Jackson Stamper, Jus, Kitchen at Atomic, Lance Johns, Las Vegas, Lemon, Lemon Caesar Dressing, Lemon Vinaigrette, Lemongrass, Lemons, Life’s a Beach, Lime, Limes, Long Bean, LV, Marrow, Mezcal, Michael Uzmann, Mint, Mints, mustard, Mustard Seed, Nevada, Nib, Nibs, NV, Oil, Olive, Olive Oil, Olives, Onion, Onions, Orange, Oranges, Pan Seared Cauliflower, Pastries, Pastry, Pea, Pea Salad, Peach, Peaches, Peas, Pecan, Pecan Dust, Pecans, Percussion Gun, Pickle, Pickled Mustard Seed, Pickled Mustard Seeds, Pickles, Pie, Pies, Pig, Pineapple, Pineapple Rum, Pineapples, Pomegranate, Pomegranate Aril, Pomegranate Arils, Pomegranate Vinaigrette, Pomegranates, Pork, Pork Chop, Porterhouse Pork Chop, Preserved Lemon, Preserved Lemon Vinaigrette, Preserved Lemons, Puree, Rabe, Radicchio, Red Onion, Red Onions, Red Wine, Red Wine Vinegar, Rhubarb, Roasted Beet, Roasted Beets, Roasted Grape Tomato, Roasted Grape Tomatoes, Rose, Rose Wine, Rum, Rum Brine, Rum Jus, Salad, Salads, Salt, Sauce, Sea Salt, Seared Cauliflower, Seed, Seeds, Shaved Cauliflower, Shaved Cauliflower & Caper Salad, Sin City, Snap Pea, Snap Peas, Soda, Spring Pea Salad, Spritz Carlton, Steak, Steaks, Stout, Stout Beer, Stout Chocolate Cake, Sugar, Sugar Snap Pea, Sugar Snap Peas, Summer Herb Salad, Syrup, Tequila, The Kitchen at Atomic, TheStout Chocolate Cake, Tomato, Tomatoes, Underberg, Vanilla, Vegas, Vinaigrette, Vinegar, Watercress, Whipped Cream, Wine, Yogurt, Yogurt & Herb Vinaigrette

June 9, 2019
10:48 AM
by: Uhockey

Rosallie [21,] Las Vegas NV

Rosallie Le French Café

French Press Coffee

Almond Croissant

Almond Raspberry Croissant

Walnut Tarte

Brioche French Toast – Pure Maple Syrup, Raspberries, Whipped Cream

Quiche Tartiflette – Tartiflette Cheese, Hardwood Smoked Bacon, Red Potatoes, Sauteed Onions, side Parfait

L’Americaine Tartine – Hardwood Smoked Honey Cured Bacon, Mozzarella Cheese, Poached Egg, side Salad

Green Onion Brioche – Gruyere Cheese, Bechamel Sauce, side Salad

Blueberry Bostock

Chocolate-dipped Palmier

Pear Tarte

Lemon Tarte with Raspberry Jam

Always one of the first stops upon return from overseas, nearly 3,000km of Germany doing nothing to disprove personal beliefs that Las Vegas is home to a world-class Bakery, it was on Sunday that Rosallie was found full-to-capacity with Christophe and staff putting on a fine showing in terms of both service and Cuisine.

Now a part of Sin City since August of 2015, Jonathan Pluvinet’s transformation of the former 7-Eleven into ‘Le French Café’ a tale of skill and determination that has since seen him open a second location outside of Orlando, guests entering 6090 South Rainbow Boulevard will find the space more welcoming now than ever with a menu that continues to expand.

Open daily from 7:00am until 6:00pm, everything from Quiche and Croissants to Wine and Cheese available throughout the day, it is from a counter lined in Viennoiserie that orders are placed, table service soon to follow with most opting to begin with house-blended Coffee Beans in the form of Cappuccino, French Press or Latte.

Assuredly a Café in the French sense, an atmosphere conducive to conversation, work or relaxation found throughout divided spaces including a library and private room, those looking for a good place to start need look no further than Pastries created by Jonathan and his family since 1983 in France, the hiring of former Jean-Philippe baker Christophe as Rosallie’s General Manager only improving items such as an Almond Croissant made with hand-ground Nuts instead of Frangipane.

No less show-stopping in terms of Tartes and Pies, the Valley’s only known version featuring Walnuts but one example of Pluvinet’s respect for French tradition, savory options also fit the bill ranging from Sandwiches and Salads to several types of Quiche served atop all-Butter Crust and filled with ingredients such as Bacon, Potatoes and melted Tartiflette Cheese.

Treated to Green Onion Brioche that eats like portable French Onion Soup on this recent visit, daily specials not uncommon but sometimes difficult to choose over something so enjoyable as “L’Americaine Tartine” with laminated Dough beneath Honey Cured Bacon, Mozzarella Cheese and a runny Egg, first-timers or those who have not visited in a while should also be sure to check out Rosallie’s Brioche, whether served as French Toast with a choice of toppings or as the base to Blueberry-studded Bostock.

FIVE STARS: Truly a case of the best only getting better, this visit to the corner of Rainbow Boulevard and Patrick Lane finding Le Café busier than ever, Jonathan and Christophe continue to add more reasons to visit in terms of atmosphere, Food, Beverage and customer service.

RECOMMENDED: Almond Croissant, Almond Raspberry Croissant, Walnut Tarte, Brioche French Toast, Blueberry Bostock, Pear Tarte, Quiche Tartiflette.

AVOID: Rosallie’s Bechamel would benefit by slicing Onions thinner or fully incorporating them in the Sauce.

TIP: Follow @rosallielefrenchcafe on Social Media for specials at both locations, and for those who can’t make it in consider online orders by Yelp! or Grubhub.

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

www.rosallie.com

Posted in Breakfast, Coffee, Croissant, Croissants, Dessert, Food, French Toast, Las Vegas, Nevada, Pork, Rosallie, Rosallie 'Le French Cafe' Tagged 100% Maple Syrup, 100% Pure Maple Syrup, Almond, Almond Croissant, Almond Croissants, Almond Raspberry Croissant, Almond Raspberry Croissants, Almonds, Bacon, Bechamel, Béchamel Sauce, Blueberries, Blueberry, Blueberry Bostock, Bostock, Bread, Brioche, Brioche Bread, Brioche French Toast, Butter, Cheese, Chocolate, Chocolate-dipped Palmier, Chocolate-dipped Palmiers, Cinnamon, Coffee, Cookie, Cookies, Cream, Croissant, Croissants, Crust, Cured Bacon, Dark Chocolate, Dessert, Desserts, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Food, Foodie, French Press, French Press Coffee, French Toast, Gelee, Granola, Greek Yogurt, Green Onion, Green Onion Brioche, Green Onions, Gruyere, Gruyere Cheese, Hardwood Smoked Bacon, Hardwood Smoked Honey Cured Bacon, Honey, Honey Cured Bacon, House Granola, Jam, Jelly, Jonathan Pluvinet, Las Vegas, Lemon Pie, Lemon Pie with Raspberry Jam, Lemon Pies, Lemon Tart, Lemon Tart with Raspberry Jam, Lemon Tarte, Lemon Tarte with Raspberry Jam, Lettuce, LV, L’Americaine, L’Americaine Tartine, Maple Syrup, Michael Uzmann, Mozzarella, Mozzarella Cheese, Nevada, NV, Oat, Oatmeal, Oats, Onion, Onions, Palmier, Palmiers, Parfait, Pastries, Pastry, Pear, Pear Pie, Pear Pies, Pear Tart, Pear Tarte, Pears, Pie, Pies, Pig, Poached Egg, Poached Eggs, Pork, Potato, Potatoes, Pure Maple Syrup, Quiche, Quiche Tartiflette, Raspberries, Raspberry, Raspberry Gelee, Raspberry Jam, Raspberry Jelly, Red Potato, Red Potatoes, Rosalle 'Le French Cafe', Rosallie, Rosallie Le French Cafe, Salad, Salads, Sauce, Sauce Bechamel, Sauteed Onion, Sauteed Onions, side Parfait, Side Salad, Sin City, Smoked Bacon, Sugar, Syrup, Tart, Tarte, Tartes, Tartiflette, Tartiflette Cheese, Tartine, Toast, Tomato, Tomatoes, Vanilla, Vegas, Viennoiserie, Viennoiseries, Walnut Pie, Walnut Pies, Walnut Tart, Walnut Tarte, Whipped Cream, Yogurt, Yolk, Yolks

June 5, 2019
5:35 PM
by: Uhockey

Alexxa’s Bar [4,] Las Vegas NV

Alexxa’s Bar

Iced Tea – Lemon, Sweetener

Summer Fling Sangria – Riesling, Basil, Strawberries, Blueberries

Bubbly Sangria – Sparkling Wine, Peaches, Strawberries

Goat Cheese Toast – Pears, Honey, Toasted Walnuts

Texas Queso – Pico de Gallo, Fried Pretzel Bites

Chicken Wings – Soy Pineapple Honey Glaze, Toasted Peanuts

Fish n’ Chips – Tempura Batter, French Fries, Grilled Lemon, Malt Vinegar, Ketchup, Tartar Sauce

Calzone – Marinara, Ricotta Cheese, Sausage, Basil, Peppers, Mozzarella Cheese, Arugula Side Salad

Meatball Sandwich – Melted Mozzarella Cheese, Marinara Sauce, Ciabatta Bread, Arugula Side Salad

Double Espresso – Ice

Blueberry Corn Cobbler – Blueberries, Corn Cookie Crumble, Vanilla Ice Cream

Apple Spice Cake – Almond Crumble, Candied Pecans, Spiced Caramel, Cinnamon Whipped Cream

Naked Cake – Lemon Cake, Lemon Buttercream, Fresh Raspberries

Butterscotch Crème Brulee – HeXX Dark Chocolate

Lychee Granita – Raspberry Gelee, Calamansi Candied Pineapple, Fresh Fruit, Coconut Sauce

Yuzu Panna Cotta – Pistachio Cake, Strawberry Prosecco Consommé, Candied Pistachio

Although Alexxa’s Bar replaced HeXX’s Candy store nearly eighteen months ago the concept remains poorly differentiated, a fact ownership clearly finds undesirable as judged by frequent menu changes, though that may just be a benefit to fans as it offers plenty of reasons for return visits.

Serving from 4:00pm until 2:00am daily, but additionally acting as overflow during HeXX’s popular Brunch and thus adding further confusion to where one Restaurant “ends” or the other “begins,” those looking for Alexxa will find the space facing right away from Las Vegas Boulevard, a menu of shared plates and Bar full of Top-shelf Spirits particularly tempting as temperatures grow warmer.

Not lacking a fantastic view of Bellagio’s famous fountains, no doubt part of HeXX and Mon Ami Gabi’s year-long al fresco appeal, it is by friendly servers that guests are greeted and seated, tables and high tops both available for groups while furniture for lounging surrounds a small stage populated nightly by bands and DJs including the likes of Shaquille O’Neal.

Smart to start with Sangria, a bounty of seasonal flavors still not enough to dissuade return customers from a sweet Summer Fling or “Bubbly” with Stone Fruits and Strawberries, course one started off cheesy in a good way, Texas Queso marred only by too little Pretzel Bread for so much spicy Cheddar while thick slices of Texas Toast were lightly grilled in support of creamy Goat Cheese, crisp Pears and Walnuts drizzled in Honey.

Moving next to fried Foods, plump Wings spun Asian by Soy-soaked Pineapple while Fish n’ Chips take notes from Japan in using Tempura rather than Beer Batter, it was only after finishing every bite of moist and flaky Flesh that two Italian options arrived, Chef Carlos Buscaglia’s time at Fiamma and Due Forni showing in smashed Meatballs on Ciabatta plus a generously sized Calzone stuffed with Sausage and Peppers.

Opting for Coffee to accompany Dessert, a pair of favorites from HeXX plus Alexxa’s bargain-priced Naked Cake joined by three soon-to-debut items created by Pastry Chef Miranda Prince, those looking for a true taste of Summer are strongly urged to stop by for Blueberry Cobbler punctuated by crumbled Corn Cookies while guests fond of a lighter finish will not be disappointed by Yuzu Panna Cotta brightened by Strawberry Prosecco Consommé or Lychee Granita that tastes as fresh as it sounds without seeming limited despite being Vegan, Gluten-less and Dairy-free.

FOUR AND A HALF STARS: Although ownership continues to struggle with separating Alexxa’s Bar from HeXX it has nonetheless proven fortuitous for guests, and although the menu may not seem quite as cohesive now as it did at first the flavors and portions still offer a great bargain considering location as well as ingredients.

RECOMMENDED: Summer Fling Sangria, Goat Cheese Toast, Fish n’ Chips, Calzone, Naked Cake, Blueberry Corn Cobbler, Lychee Granita.

AVOID: Not so much “avoid,” but perhaps more “disappointing” that there isn’t nearly enough Pretzel Bread to sop up all the Queso.

TIP: All Desserts save for the Naked Cake come from HeXX’s menu, and the Granita as well as the Panna Cotta have yet to “officially” debut.

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

www.alexxasbar.com

Posted in Alexxa, Alexxa’s Bar, Coffee, Dessert, Food, Hexx, Hexx Kitchen + Bar, Ice Cream, Italian, Las Vegas, Nevada, Pork Tagged Alexxa, Alexxa’s Bar, Almond, Almond Crumble, Almonds, Apple, Apple Spice Cake, Apples, Ari Stotland, Arugula, Arugula Side Salad, Basil, Batter, Beef, Beef Meatball, Beef Meatballs, Blueberries, Blueberry, Blueberry Cobbler, Blueberry Corn Cobbler, Bread, Bubbly Sangria, Butter, Buttercream, Buttercream Frosting, Butterscotch, Butterscotch Crème Brulee, Cake, Cakes, Calamansi, Calamansi Candied Pineapple, Calzone, Candied Pecan, Candied Pecans, Candied Pistachio, Candied Pistachios, Caramel, Carlos Buscaglia, Cheese, Chevre, Chevre Cheese, Chicken, Chicken Wing, Chicken Wings, Chickens, Chip, Chips, Chocolate, Ciabatta, Ciabatta Bread, Cilantro, Cinnamon, Cinnamon Whipped Cream, Cobbler, Cocktail, Cocktails, Coconut, Coconut Sauce, Coconuts, Coffee, Consomme, Cookie, Cookies, Corn, Corn Cobbler, Corn Cookie, Corn Cookie Crumble, Corn Cookies, Cow, Cows, Cream, Creme Brulee, Crumble, Dark Chocolate, Dessert, Desserts, Double Espresso, endoedibles, Espresso, Fish and Chips, Fish n' Chips, Food, Foodie, French Fries, French Fry, Fresh Fruit, Fresh Fruits, Fried Chicken, Fried Pretzel, Fried Pretzel Bite, Fried Pretzel Bites, Fried Pretzels, Fries, Frosting, Fruit, Fruits, Fry, Gelee, Glaze, Goat Cheese, Goat Cheese Toast, Granita, Grilled Lemon, Grilled Lemons, Halibut, Halibut Fish, Hexx, Hexx Chocolate, HeXX Dark Chocolate, Hexx Kitchen + Bar, Hexx Kitchen and Bar, Honey, Honey Glaze, Ice, Ice Cream, Iced Tea, Icing, Ketchup, Kiwi Fruit, Kiwi Fruits, Kiwis, Las Vegas, Lemon, Lemon Buttercream, Lemon Buttercream Frosting, Lemon Cake, Lemons, LV, Lychee, Lychee Granita, Malt, Malt Vinegar, Mango, Mangoes, Mangos, Marinara, Marinara Sauce, Matt Piekarski, Matt Silverman, Matthew Piekarski, Matthew Silverman, Meatball, Meatball Sandwich, Meatballs, Melted Mozzarella, Melted Mozzarella Cheese, Michael Uzmann, Miranda Prince, Mozzarella, Mozzarella Cheese, Naked Cake, Nevada, NV, Onion, Onions, Panna Cotta, Pastries, Pastry, Peach, Peaches, Peanut, Peanuts, Pear, Pears, Pecan, Pecans, Pepper, Peppers, Peter Varela, Pico, Pico de Gallo, Pig, Pineapple, Pineapples, Pistachio, Pistachio Cake, Pistachios, Pork, Pork Sausage, Potato, Potatoes, Pretzel, Pretzel Bite, Pretzel Bites, Pretzels, Prosecco, Prosecco Wine, Queso, Queso Fundido, Raspberries, Raspberry, Raspberry Gelee, Ricotta, Ricotta Cheese, Riesling, Riesling Wine, Salad, Sandwich, Sandwiches, Sangria, Sauce, Sausage, Side Salad, Sin City, Soy, Soy Pineapple Honey Glaze, Soy Sauce, Sparkling Wine, Spice Cake, Spice Cakes, Spiced Caramel, Strawberries, Strawberry, Strawberry Prosecco Consommé, Sugar, Summer Fling, Summer Fling Sangria, Sweetener, Tartar, Tartar Sauce, Tea, Tempura, Tempura Batter, Texas Queso, Texas Toast, Toast, Toasted Peanut, Toasted Peanuts, Toasted Walnut, Toasted Walnuts, Tomato, Tomato Sauce, Tomatoes, Vanilla, Vanilla Ice Cream, Vegas, Vinegar, Walnut, Walnuts, Whipped Cream, Wine, Wing, Wings, Yuzu, Yuzu Panna Cotta

June 5, 2019
11:25 AM
by: Uhockey

Big B’s Texas BBQ Catering [3,] Henderson NV

Big B’s Texas BBQ Catering

Corn Bread

Creamed Corn

BBQ Beans

Mac & Cheese

Baby Back Ribs, Pulled Pork

Beef Hot Links, Lean Brisket, Fatty Brisket, Tri-Tip, Smoked Turkey, Jalapeno & Cheese Hot Links

Pecan Pie

Now a part of Henderson’s dining scene for over three years, and Sin City’s best place for Barbecue just as long, it was at 11:30am that the smell of Big B’s Texas BBQ began to drift forth from the conference room, staff quick to arrive for what was once again an overabundance of smoked Meat and housemade Sides.

Undoubtedly an office favorite, and likely soon to be more so with Brian and Natalia taking over the old Andre’s Bistro & Bar at 6115 South Fort Apache Road, guests this time found familiar favorites purchased by a representative who “only” uses Big B’s for speaking engagements across the Valley.

Texas through and through, wood driven up from the Lone Star State just one reason why Big B’s Brisket and Turkey outpace growing competition, there was really no surprise when Macaroni and Cheese as well as Hot Links were quickly depleted, and with the addition of Sausage speckled by Jalapeno and Cheddar those craving extra heat also got their fix.

Not reliant on gimmicks, just real-deal ‘cue at a fair price, additional Meats included Tri-Tip and two types of Pork, the Ribs particularly juicy on this occasion while BBQ Beans, Creamed Corn and moist Cornbread Muffins all performed well as side dishes before finishing up with gooey slices of Pecan Pie.

N/A: Making it blog policy to not ‘rate’ places based on catering alone, when new representatives begin calling on our office it often takes some adjusting, but once they begin to understand how and why #supportlocal matters the effort is almost universally praised. In the case of Takeda, however, a new level has been reached as their speaker not only wants Big B’s every time he is at The Docs, but everywhere else including meals on his own at the Restaurant.

RECOMMENDED: Fatty Brisket, Hot Links, Smoked Turkey, Mac & Cheese, BBQ Beans, Cornbread, Pecan Pie.

TIP: Available via Yelp! Online Ordering, GrubHub, EZCater or calling the Restaurant directly the staff at Big B’s makes catering easy and efficient in addition to offering great value on the dollar.

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

www.bigbztexasbbq.com

Posted in Big B’s, Big B’s Texas BBQ, Catering, Cornbread, Dessert, Food, Las Vegas, Nevada, Pork Tagged #supportlocal, Baby Back Rib, Baby Back Ribs, Barbecue, Barbecue Sauce, Barbeque, Barbeque Sauce, BBQ, BBQ Beans, BBQ Sauce, Bean, Beans, Beef, Beef Brisket, Beef Hot Links, Beef Tri-Tip, Big B's, Big B's Catering, Big B's Texas Barbecue, Big B's Texas Barbecue Catering, Big B's Texas Barbeque, Big B's Texas Barbeque Catering, Big B's Texas BBQ, Big B's Texas BBQ Catering, Bread, Breast, Breasts, Brian Buechner, Brisket, Butter, Caramel, Catering, Cheddar, Cheddar Cheese, Cheese, Corn, Corn Bread, Cornbread, Cow, Cows, Cream, Creamed Corn, Dessert, Desserts, endoedibles, Fatty Beef Brisket, Fatty Brisket, Food, Foodie, Henderson, Hot Link, Hot Links, Jalapeno, Jalapeno & Cheese Hot Links, Jalapeno and Cheese Hot Links, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Jam, Las Vegas, Lean Beef Brisket, Lean Brisket, LV, Mac & Cheese, Mac and Cheese, Macaroni, Macaroni & Cheese, Macaroni and Cheese, Michael Uzmann, Natalia Badzjo, Nevada, NV, Onion, Onions, Pastries, Pastry, Pecan, Pecan Jam, Pecan Pie, Pecans, Pepper, Peppers, Pickle, Pickles, Pie, Pig, Pork, Pork Rib, Pork Ribs, Pulled Pork, Roll, Rolls, Sauce, Sausage, Sausages, Sin City, Smoked Turkey, Sugar, Tri-Tip, Turkey, Turkey Breast, Vegas

June 1, 2019
7:00 PM
by: Uhockey

Edelwirtshaus Zur Golden Kron, Frankfurt DE

Zur Golden Kron

Housemade Sourdough, Butter

Charcuterie – vom Dreierlei Speck, Air Dried Beef, Schinkem-Manufaktur Pork Belly, Tiroler Bergkase Cheese, Curry Pickles, Horseradish

Seared Goose Liver – Cep Mushrooms, Fermented Pepper, Cherries

Iberico Pork Loin – Potato and Chanterelle Mushroom Goulash, Grilled Onions, Herb Cream

Veal Wiener Schnitzel – Lemon, Mountain Cranberries, Potato-Lamb’s Tongue Lettuce Salad

Located at a distance from Frankfurt’s tourist corridor, Zur Golden Kron has nonetheless gathered a reputation amongst in-the-know diners, its 15/20 rating by Gault Millau quite impressive for what is essentially a casual Restaurant and Tavern, though the Food and Beverage both set a high standard for the genre.

Only part of Frankfurt’s Eschersheim neighborhood since mid-2017, the 350+ year old building unoccupied for some time before Chef Alfred Friedrich and Sommelier Pit Punda purchased the property after the former departed Michelin 2** Lafleur, it is via sites including Opentable that guests are able to make reservations, something indeed necessary as the both indoors and out were filled from 17h00 to 20h00, and likely straight through to midnight.

Not aiming for Michelin accolades, but instead focused on regional specialties and memories from Chef Friedrich’s Austrian childhood, it is with minimal English spoken and menus printed only in German that Zur Golden Kron operates, a bit of Google Translate via free Wi-Fi paying dividends across two courses served at a leisurely pace given the crowd of fifty or more and only three men in the kitchen.

Beginning with housemade Bread, not the best but still a serviceable Sourdough, it was with a gentle breeze blowing that guests waited while watching a family of eight celebrate the birthday of an elderly gentleman, course one arriving some thirty minutes later and comprised of local Charcuterie alongside a 39€ slice of Foie Gras whose small portion and precious price was thankfully justified by it being peerlessly seared and served amidst fresh Mushrooms, pickled Peppers and poached Cherries.

Made to wait nearly twenty minutes for empty plates to be cleared, just two servers in constant motion throughout the meal, it was a full sixty minutes later that Entrees arrived, the Spanish Pig impressive in its texture and accoutrements while Wiener Schnitzel compared favorably to the best in town, as too did the satin-smooth Potatoes mixed with Lamb’s Tongue Lettuce.

www.goldenkron.de

Posted in Bread Basket, Edelwirtshaus Zur Golden Kron, Foie, Foie Gras, Food, Frankfurt, Germany, Pork, Vacation, Zur Golden Kron, Zur Golden Kron Edel-Wirtshaus, Zur Golden Kron EdelWirtshaus Tagged Air Dried Beef, Alfred Friedrich, Beef, Belly, Bread, Butter, Cep, Cep Mushroom, Cep Mushrooms, Ceps, Chanterelle, Chanterelle Mushroom, Chanterelle Mushrooms, Chanterelles, charcuterie, Cheese, Cherries, Cherry, Cow, Cows, Cranberries, Cranberry, Cream, Curry, Curry Pickle, Curry Pickles, Dried Beef, Edelwirtshaus Zur Golden Kron, endoedibles, Fermented Pepper, Fermented Peppers, Foie, Foie Gras, Food, Foodie, Frankfurt, Germany, Goose, Goose Foie Gras, Goose Liver, Goulash, Grilled Onion, Grilled Onions, Herb, Herb Cream, Herbs, Horseradish, Housemade Sourdough, Housemade Sourdough Bread, Iberico, Iberico Pork, Iberico Pork Loin, Lamb's Tongue, Lamb’s Tongue Lettuce, Lemon, Lemons, Lettuce, Liver, Loin, Michael Uzmann, Mountain Cranberries, Mountain Cranberry, Mushroom, Mushrooms, Onion, Onions, Pepper, Peppers, Pickle, Pickled Pepper, Pickled Peppers, Pickles, Pig, Pit Punda, Pork, Pork Belly, Pork Loin, Potato, Potato and Chanterelle Mushroom Goulash, Potato-Lamb’s Tongue Lettuce Salad, Potatoes, Salad, Salads, Sauce, Schinkem-Manufaktur, Schinkem-Manufaktur Pork Belly, Schnitzel, Seared Goose Liver, Sourdough, Sourdough Bread, Speck, Tiroler Bergkase, Tiroler Bergkase Cheese, Travel, Vacation, Veal, Veal “Wiener Schnitzel”, vom Dreierlei, vom Dreierlei Speck, Wiener Schnitzel, Zur Golden Kron, Zur Golden Kron Edel-Wirtshaus, Zur Golden Kron EdelWirtshaus

June 1, 2019
2:45 PM
by: Uhockey

Das Eis, Frankfurt DE

Das Eis

The Pancake, Burgermeister, The Butterkeks

A repeat winner of several awards in Frankfurt, and continuously sporting a queue, Das Eis purports to be one of Germany’s most popular purveyors of Ice Cream, though based on a single visit the shop’s notoriety seems more dependent on a high-traffic location than anything about the product itself.

Found just a few meters from museums, churches and the shops of Altstadt, opening hours of 12h00 on weekdays and 10h00 on Saturday ongoing till 18h00, it was after a brief wait that English-fluent servers placed three scoops in a bowl for 6€, the hard-packed texture immediately off-putting with “The Pancake” over-churned to the point of crystallization and only Butterkeks offering any real depth thanks to the roasted Nuts mingling with Chocolate and Shortbread.

www.instagram.com/daseis.eu

Posted in Das Eis, DasEis, Dessert, Food, Frankfurt, Germany, Ice Cream, pancake, Pancakes, Vacation Tagged Bean, Beans, Burgermeister, Burgermeister Ice Cream, Butter, Butterkeks, Butterkeks Ice Cream, Caramel, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chips, Cookie, Cookies, Cream, Dark Chocolate, Das Eis, DasEis, Dessert, Desserts, endoedibles, Food, Foodie, Frankfurt, Germany, Ice Cream, Michael Uzmann, Pancake, Pancake Ice Cream, Pancakes, Peanut, Peanut Butter, Peanuts, Shortbread, Shortbread Cookie, Shortbread Cookies, Shortbreads, Sugar, The Butterkeks, The Butterkeks Ice Cream, The Pancake, The Pancake Ice Cream, Tonka Bean, Tonka Beans, Travel, Vacation, Vanilla

June 1, 2019
12:00 PM
by: Uhockey

Restaurant Lohninger, Frankfurt DE

Restaurant Lohninger

Sour Cherry Gazpacho

Housemade Rye Bread, Housemade Herb Focaccia, Salted Butter

Wiener Schnitzel, Cucumber Salad, Kipfler Potato Salad, Pinzgauer Spicy Lingonberries

Neapolitan Chitarra Spaghetti, Oven Dried Tomato, Basil, Parmigiano Reggiano Cheese

Lohninger’s “Kaiserschmarrn,” Styrian Apple Puree, Bourbon Vanilla Ice Cream

Opened in 2010 along the Main River in Frankfurt, Restaurant Lohniger suggests a culinary concept that is both “Home and World,” plates referencing Chef’s childhood set alongside Italian and Austrian staples with proper execution across the board.

The eponymous home of Mario Lohninger, a man born in the Alps and subsequently trained by Chefs including Guy Savoy, Wolfgang Puck and David Bouley, it was during time in New York and California that the Chef took interest in the sort of fusion taking place at Danube and Spago, an influence since brought back to Germany and a setting clad in white linen.

Open daily at Schweizer Strasse 1, an abundance of foot traffic made heavier by weekend street markets poised to create issues for those driving, it is with reservations suggested that diners are invited to enjoy lunch or dinner, each featuring a la carte options from sections titled “Childhood” and “New World” while evenings also suggest a seasonal tasting that can be ordered at one price or in individual courses.

Starting every table with an Amuse, the air upscale but family friendly, it was after sipping chilled Cherry Soup that Lohninger’s housemade Bread arrived, two slices of Focaccia and Rye each warm with the latter particularly sour and nicely highlighted by salted local Butter.

Still sated from an early morning visit to Erzeugermarkt Konstablerwache, and thus focusing on items recommended by staff as well as friends, Appetizers were omitted in favor of two “Childhood” classics, the guitar-cut Pasta cooked to peerless consistency amidst good Sauce while golden Veal Schnitzel benefitted from higher quality Meat aged to tenderize plus warm Potato Salad brightened by Capers.

Further displaying Puck’s influence by including Asian-accented Salads, but retaining classic sensibility with Goulash as well as Cheese Ravioli, it is digging into Austria’s past that most tables finish with a favorite of Franz Joseph I, the “Emperor’s Mess” or Kaiserschmarrn soft and tossed with Powdered Sugar that tastes great on its own, but better with imported Apples and Cinnamon, Vanilla Ice Cream or both.

www.lohninger.de

Posted in Bread Basket, Dessert, Food, Frankfurt, Germany, Ice Cream, Lohninger, Lohninger Restaurant, pancake, Pancakes, Restaurant Lohninger, Vacation Tagged Amuse, Amuse Bouche, Apple, Apple Puree, Apples, Basil, Beef, Black Cherries, Black Cherry, Bourbon, Bourbon Vanilla Ice Cream, Bread, Butter, Caper, Capers, Cheese, Cherries, Cherry, Chitarra, Chitarra Pasta, Chitarra Spaghetti, Cinnamon, Cow, Cows, Cream, Cucumber, Cucumber Salad, Cucumbers, Dessert, Desserts, Dried Tomato, Dried Tomatoes, endoedibles, Focaccia, Focaccia Bread, Food, Foodie, Frankfurt, Gazpacho, Germany, Herb, Herb Focaccia Bread, Herbs, Housemade Herb Focaccia, Housemade Herb Focaccia Bread, Housemade Rye Bread, Ice Cream, Kaiserschmarrn, Kipfler Potato Salad, Lemon, Lemons, Lingonberries, Lingonberry, Lohninger, Lohninger Restaurant, Lohninger’s “Kaiserschmarrn”, Mario Lohninger, Michael Uzmann, Neapolitan Chitarra Spaghetti, Neapolitan Spaghetti, Onion, Onions, Oven Dried Tomato, Oven Dried Tomatoes, Pancake, Pancakes, Parmigian, Parmigiano, Parmigiano Cheese, Parmigiano Reggiano, Parmigiano Reggiano Cheese, Pasta, Pastries, Pastry, Pinzgauer Spicy Lingonberries, Pinzgauer Spicy Lingonberry, Potato, Potato Salad, Potatoes, Puree, Reggiano, Reggiano Cheese, Restaurant Lohninger, Rye, Rye Bread, Salad, Salads, Salt, Salted Butter, Sauce, Schnitzel, Shredded Pancake, Shredded Pancakes, Soup, Sour Cherries, Sour Cherry, Sour Cherry Gazpacho, Spaghetti, Spaghetti Pasta, Spicy Lingonberries, Spicy Lingonberry, Styrian Apple, Styrian Apple Puree, Styrian Apples, Sugar, Tomato, Tomatoes, Travel, Vacation, Vanilla, Vanilla Ice Cream, Veal, Veal Schnitzel, Wiener Schnitzel

June 1, 2019
8:05 AM
by: Uhockey

Erzeugermarkt Konstablerwache, Frankfurt DE

Erzeugermarkt Konstablerwache

Vogelsberger Kartoffel und Bärlauchbratwurst – Currywurst mit Brot

Original Vogelsberger Holzofenbrot – Roggen Knusperstange

Original Vogelsberger Holzofenbrot – Quarkbällchen

Original Vogelsberger Holzofenbrot – Berliner Himbeere

Original Vogelsberger Holzofenbrot – Bienenstich

Original Vogelsberger Holzofenbrot – Rhabarberkuchen

Bio-Bauernhof Wingenfeld – Rhöner Bratwurst mit Brot / Rhöner Rindwurst mit Brot

Maja’s Backwaren – Grosse Brezel

Maja’s Backwaren – Marmonkuchen

Maja’s Backwaren – Verschiedene Kaffeestückchen

Maja’s Backwaren – Donauwelle

Open on Thursday and Saturday as the largest artisan market in Frankfurt, Erzeugermarkt Konstablerwache offers everything from Lamb Skins or Riesling to handmade Sausages, Cheese and Pastry at prices that are much lower than other stands, shops or restaurants throughout the city.

A conglomeration of some fifty kiosks and carts, the bulk Cash-only and fluent only in German, it is beginning at 08h00 that the Altstadt area begins to fill with patrons, several Chefs in white seen examining Produce or organic Meats while roasters fired their grills in preparation for the nine hours to follow.

Located at Konstablerwache 12, a nearby metro stop providing access since parking fills quickly, it was after taking a look around that stop one was made at a table between Vogelsberger Kartoffel und Bärlauchbratwurst and Original Vogelsberger Holzofenbrot, the former’s Currywurst intensely spiced but a touch sweet while Pastries from two Women first impressed by way of their Caramelized Hazelnut Braid, then with soft and springy Doughnuts.

A bit underwhelmed by Vogelsberger Holzofenbrot’s Berliner, the Jam off-centered and skimpy, better bites were found amidst Bee Sting Cake shellacked in Almonds as well as their buttery Pie Crust brushed with Custard and topped with poached Rhubarb juxtaposing big chunks of Brown Sugar Streusel.

Strolling further, a few choices including made-to-order Waffles debated, it was instead on Sausage and Pastry that Euros were again spent, the handmade Brat and Rindwurst from Bio-Bauernhof Wingenfeld both snappy over a great grind while Maja’s Backwaren impressed with the best Pretzel found in Frankfurt for just 1€.

Performing equally well with Marble Cake, the Crumb course but moist with Butter, it was a bit unfortunate that most of Maja’s goods were sold in family-size portions, though the Poppy Seed Danish called Verschiedene Kaffeestückchen was delicious and managable for one while Donauwelle weighing almost half a kilogram more than justified its 4€ price by eating something like a Cream Cheese Brownie dialed up by Sour Cherries.

www.erzeugermarkt-konstablerwache.de

Posted in Bio Bauernhof Wingenfeld, Bio-Bauernhof Wingenfeld, Breakfast, Dessert, Erzeugermarkt Konstablerwache, Food, Frankfurt, Germany, Maja's, Maja's Backwaren, Original Vogelsberger Holzofenbrot, Pork, Vacation, Vogelsberger Holzofenbrot, Vogelsberger Kartoffel, Vogelsberger Kartoffel und Bärlauchbratwurst Tagged Almond, Almonds, Altstadt, Bee Sting Cake, Beef, Beef Sausage, Beesting, Beesting Cake, Berliner, Berliner Donut, Berliner Donuts, Berliner Doughnut, Berliner Doughnuts, Berliner Himbeere, Berliners, Bienenstich, Bienenstich Kuchen, Bio-Bauernhof Wingenfeld, Black Cherries, Black Cherry, Bratwurst, Bread, Brezel, Brezels, Brot, Butter, Cake, Cakes, Caramel, Cheese, Cherries, Cherry, Chocolate, Chocolate Ganache, Confectioner's Sugar, Cow, Cows, Cream, Cream Cheese, Curry, Currywurst, Currywurst mit Brot, Dark Chocolate, Dessert, Desserts, Donauwelle, Donauwelle Tart, Donauwelle Tarte, Donut, Donuts, Doughnut, Doughnuts, endoedibles, Erzeugermarkt Konstablerwache, Food, Foodie, Frankfurt, Frosting, Ganache, Germany, Grosse Brezel, Himbeere, Honey, Icing, Jam, Jelly, Maja's, Maja's Backwaren, Marble Cake, Marble Cakes, Market, Marmonkuchen, Michael Uzmann, Original Vogelsberger Holzofenbrot, Pastries, Pastry, Pastry Cream, Pig, Poppy Seed, Poppy Seeds, Poppyseed, Poppyseeds, Pork, Pork Sausage, Preserves, Pretzel, Pretzels, Quark, Quark Cheese, Quarkbällchen, Quarkini, Raspberries, Raspberry, Raspberry Berliner, Raspberry Jam, Raspberry Jelly, Raspberry Preserves, Rhabarber, Rhabarber kuchen, Rhabarberkuchen, Rhöner Bratwurst, Rhöner Bratwurst mit Brot, Rhöner Rindwurst, Rhöner Rindwurst mit Brot, Rhubarb, Rhubarb Cake, Rhubarb Cakes, Rindwurst, Roggen Knusperstange, Roll, Rolls, Sausage, Seed, Seeds, Sour Cherries, Sour Cherry, Streusel, Sugar, Travel, Vacation, Vanilla, Verschiedene Kaffeestückchen, Vogelsberger Holzofenbrot, Vogelsberger Kartoffel, Vogelsberger Kartoffel und Bärlauchbratwurst

May 31, 2019
7:00 PM
by: Uhockey

Victor’s Fine Dining by Christian Bau, Perl DE

Victor’s Fine Dining by Christian Bau

2016 Markus Molitor Haus Klosterberg Riesling perfumed by Lemon

Carrot Gazpacho, Yogurt and Madras Curry Ice Cream

Ox Tartare, Smoked Fish Cream, Caviar / Foie Gras, Smoked Eel, Apple Macaron / Nori Tartelette, Tomato, Kimizu

Japanese Waffle, Sardine, Seaweed Cream

Shellfish Salpicon, Cucumber Cream, Shishito Pepper

Sunflower Seed Bread, Whole Wheat Bread, Salted Butter, Olive Oil

European Bass Ceviche, Mussels, Sea Urchin Tiger Milk

Amberjack, Oysters, Apple, Iodine Aromas

Blue Fin Tuna, Myoga, Pickled Radish, Kojyu

Green Asparagus, Sumac, Miso Caramel, Japanese Hollandaise

Langoustine, Koshuhikari, Abalone, Daikon

Kinmedai, Hearts of Palm, Yuzu-Koshu, XO-Oil

For all intents and purposes “the” destination meal of a trip to Germany, Victor’s Fine Dining by Christian Bau will forever be remembered as the second Michelin 3* Restaurant walked out of, nearly four hours after sitting down and still with several plates to go as the staff largely ignored the solo American in favor of tables speaking German.

26 minutes *average* between courses, including Amuse and Course 1. Guest inquiries about technique or ingredients met by “I don’t know” or “I’ll find out” with no answer. Empty plates lingering on the table for nine minutes in a room with 1:3 ratio of servers to diners. Same scene repeated every course, such that kitchen could would never know if one table could benefit from faster pacing. And to cap it off, an e-mail to the restaurant explaining the issues entirely ignored.

No matter how good the Food, and yes the Langoustine was stunning, there is simply no excuse for an experience so poor, and particularly not at this level or a cost of over 200€ after a quarter was sliced of the total for items skipped en route to better Restaurants.

www.victors-fine-dining.de

Posted in Bread Basket, Foie, Foie Gras, Food, Germany, Macaron, Macaroon, Perl, Tasting Menu, Vacation, Victor’s Fine Dining, Victor’s Fine Dining by Christian Bau, Waffle, Waffles Tagged 2016 Markus Molitor Haus Klosterberg Riesling, 2016 Markus Molitor Haus Klosterberg Riesling perfumed by Lemon, Abalone, Amberjack, Amberjack Fish, Apple, Apple Macaron, Apples, Asparagus, Bass, Bass Ceviche, Bass Fish, Blue Fin, Blue Fin Tuna, Blue Fin Tuna Fish, Bread, Butter, Caramel, Carrot, Carrot Gazpacho, Carrots, Caviar, Ceviche, Christian Bau, Cream, Cucumber, Cucumber Cream, Cucumbers, Curry, Daikon, Daikon Radish, Daikon Radishes, Eel, Eels, endoedibles, European Bass, European Bass Ceviche, European Bass Fish, Fish, Foie, Foie Gras, Food, Foodie, Gazpacho, Germany, Goose, Goose Liver, Green Asparagus, Heart of Palm, Hearts of Palm, Hollandaise, hollandaise sauce, Ice Cream, Iodine, Iodine Aromas, Japanese Hollandaise, Japanese Waffle, Kimizu, Kinmedai, Kojyu, Koshu, Koshuhikari, Langoustine, Langoustines, Leche de Tigre, Lemon, Lemons, Liver, Macaron, Madras Curry, Madras Curry Ice Cream, Markus Molitor Haus Klosterberg Riesling, Michael Uzmann, Milk, Miso, Miso Caramel, Mussel, Mussels, Myoga, Nori, Nori Tartelette, Oil, Olive, Olive Oil, Olives, Ox, Ox Tartare, Oyster, Oysters, Palm, Pepper, Peppers, Perl, Pickle, Pickled Radish, Pickled Radishes, Pickles, Radish, Radishes, Riesling, Riesling Wine, Salpicon, Salt, Salted Butter, Sardine, Sardines, Sauce, Sauce Hollandaise, Sea Bass, Sea bass Ceviche, Sea Bass Fish, Sea Urchin, Sea Urchin Tiger Milk, Sea Urchins, Seabass, Seabass Ceviche, Seaweed, Seaweed Cream, Seed, Seeds, Shell fish, Shellfish, Shellfish Salpicon, Shishito, Shishito Pepper, Shishito Peppers, Shishitos, Smoked Eel, Smoked Fish Cream, Smoked Fish. Fish, Soup, Sugar, Sumac, Sunflower, Sunflower Seed, Sunflower Seed Bread, Sunflower Seeds, Sunflowers, Tartare, Tartelette, Tasting Menu, Tiger Milk, Tomato, Tomatoes, Travel, Tuna, Tuna Fish, Uni, Urchin, Urchins, Vacation, Victor’s Fine Dining, Victor’s Fine Dining by Christian Bau, Waffle, Waffles, Wheat, Wheat Bread, Whole Wheat, Whole Wheat Bread, Wine, XO, XO-Oil, Yogurt, Yogurt and Madras Curry Ice Cream, Yuzu, Yuzu-Koshu

May 31, 2019
4:04 PM
by: Uhockey

Christis – Eis & Kaffee, Trier DE

Christis – Eis & Kaffee

Salted Peanut, Pistachio, Rum Raisin

Located in the town of Trier, and considered by many to be one of Germany’s best Ice Cream Parlors, it was en route to dinner that a stop was made at Christis – Eis & Kaffee, a warm final day of May finding the queue lengthy with locals but also a few families speaking French and English.

Referencing Italy in its style, but not going so far as to call the frozen flavors Gelato as the base is actually a recipe from Thuringia, it is with no artificial flavors or colors that guests will find an array of choices, a few Baked Goods in addition to cones or cups offered to-go while those dining in may also select from a multitude of Sundaes.

Machine-churned in small batches, a few Vegan and dairy-free options even offered, it was on approach that decisions were made, just 1.10€ a scoop an entirely fair price for intense flavors suspended in smoothness, a surcharge for Pistachio entirely justified for robust toasty notes while the Rum Raisin is so boozy it would probably require a 21+ year old restriction if sold in The United States.

www.christis-trier.de

Posted in Christis, Christis Eis & Kaffee, Christis Eis and Kaffee, Christis Trier, Christis – Eis & Kaffee, Christis – Eis and Kaffee, Dessert, Food, Germany, Ice Cream, Trier, Vacation Tagged Christis, Christis Trier, Christis – Eis & Kaffee, Christis – Eis and Kaffee, Cone, Cones, Cream, Dessert, Desserts, endoedibles, Food, Foodie, Germany, Ice Cream, Michael Uzmann, Peanut, Peanuts, Pistachio, Pistachio Ice Cream, Pistachios, Raisin, Raisins, Rum, Rum Raisin, Rum Raisin Ice Cream, Salt, Salted Peanut, Salted Peanut Ice Cream, Salted Peanuts, Sugar, Travel, Trier, Vacation

May 31, 2019
3:20 PM
by: Uhockey

Café Steigleiter, Saarbrücken DE

Café Steigleiter

Mohnschnecke

Schokokuss

Donauwellerollen

Schwarzwälder Kirschtorte

Rhabarber-Sahne-Torte

Although Saarbrücken is the capital of its respective German state the city appears largely industrial to passers-by, a fact that belies the presence of a Michelin 3* Restaurant from Klaus Erfort plus several nearby bakeries including Café Steigleiter at Arndtstrasse 27.

An eponymous Konditorei and Bäckerei since 1961, Chef Steigleiter having since expanded to three total outlets in the area, it is immediately upon entering stylish confines that quality craftsmanship is evident, Loaves and Cakes first drawing looks thanks to their size but Pralines, Chocolate Bars and even savories such as Sandwiches also present in addition to a small seating area.

Likely not frequented by tourists, staff nonetheless doing their best to explain items to visitors who spoke only English, it was with five items for just 11€ that a sale was made, the first taste of Steigleiter’s Mohnschnecke featuring good lamination and plenty of Poppy Seeds beneath more Icing than other places but not so much that the Viennesoire was too sweet.

Next taking a chance on two regional items suggested by staff, the Schokokuss apparently a play on German Chocolate-covered Marshmallows sold commercially, it was with Meringue lightness that Choux was filled, the Donauwellerollen to follow also a modification of the original Snow White Cake made from equal amounts Vanilla Sponge and Cream plus Cherries shellacked in White and Dark Chocolate.

Not about to pass on Black Forest Cake, Steigleiter’s unfortunately less moist than those found at Bareiss or Sachsenhäuser despite similar cost, it was bouncing back strong that tasting ended with Rhubarb and Custard, a light hint of Almond helping to soften the sours in a manner far more elegant than other Bakeries who instead rely on Sugar to accomplish the same.

www.steigleiter.de

Posted in Bäckerei Steigleiter, Backerei Steigleiter, Café Steigleiter, Dessert, Food, Germany, Konditorei Cafe Backerei Steigleiter, Konditorei Cafe Bäckerei Steigleiter, Steigleiter, Vacation Tagged Almond, Almonds, Bäckerei Steigleiter, Black Cherries, Black Cherry, Black Forest, Black Forest Cake, Bread, Butter, Café Steigleiter, Cake, Cakes, Cherries, Cherry, Chocolate, Chocolate Cake, Choux, Cocoa, Cream, Crust, Custard, Dark Chocolate, Dessert, Desserts, Donauwelle Rollen, Donauwellerollen, Egg White, Egg Whites, endoedibles, Food, Foodie, Germany, Icing, Konditorei Cafe Bäckerei Steigleiter, Meringue, Michael Uzmann, Mohnschnecke, Pastries, Pastry, Pate a Choux, Poppy Seed, Poppy Seeds, Poppyseed, Poppyseeds, Rhabarber, Rhabarber-Sahne-Torte, Rhubarb, Roll Cake, Roll Cakes, Saarbrücken, Sahne, Schokokuss, Schwarzwälder Kirschtorte, Seed, Seeds, Sour Cherries, Sour Cherry, Steigleiter, Sugar, Tart, Tarte, Tort, Torte, Travel, Vacation, Vanilla, Vanilla Cake, Vanilla Cream, Vanilla Frosting, Vanilla Icing, Viennesoire, Viennesoires, Viennoiserie, Viennoiseries, White Chocolate

May 31, 2019
1:00 PM
by: Uhockey

Gästehaus Klaus Erfort, Saarbrücken DE

Gästehaus Klaus Erfort

2018 Ruinart Brut Rose

Canapés – Black Pudding-Harzer Cheese Tartlet, Oyster with Chili Vinaigrette, Liquid Quail Sphere, Leek and Potato Sphere, Goose Liver with Sour Cherry Jelly

Bread Basket – Olive Sourdough Bread, Tapioca Bread, Soft Roll, Wheat Roll, Salted Butter

Amuse – Grilled Tuna, Tuna Tartare, Lime Sorbet, Ginger, Tomato Broth, White Garlic Mayonnaise

Cured Scottish Salmon – Cucumber Sorbet, Cucumber Vinaigrette, Cucumber Tartlet, Salmon Roe

Foie Gras and Prawns – Goose Liver Terrine, Prawn Tartare, Lime Oil, Ginger Jelly, Granny Smith Sorbet, Almond

Lobster Bisque – Raw Mushrooms, Seared Cepes, Beurre Noisette

Suckling Lamb – Princess Beans, Tomato, Eggplant

Buckwheat Parfait – Rhubarb Sorbet, Rhubarb Juice, Strawberry Foam Cannelloni

Petit Fours – Coffee Chocolate Opera Cake, Pomegranate Marshmallow, Ginger Lime Macaron, Pineapple Coconut Tartelet, Orange Caramel Choux, Raspberry Almond Bar

Espresso – Cream, Molasses, Sugar

Petit Fours – Canele, Madeline

Earning a first Michelin Star at age 21, prior to opening his eponymous Restaurant in 2002 and achieving 3* by 2008, Chef Klaus Erfort remains less celebrated than many of Germany’s elder-statesman, though lunch on the patio at the end of May proved not only enjoyable but well-priced considering both ingredient quality and service.

Approximately two-hours southwest of Frankfurt, a stately townhouse in Saarbrücken not far from the capital building containing the Restaurant in front of a small garden, it was after passing through a room of monochromatic art beneath high ceilings that a comfortable table was offered, the presence of a cigarette smoker fifty meters away not offending those nearest the building but nonetheless unexpected and hopefully not compromising the enjoyment of those seated closer.

Offering both lunch and dinner Tuesday through Friday, and dinner service only Saturday, it is with the choice of dining a la carte or via tasting that guests are presented, lunch additionally encouraging guests to succumb to Chef Erfort’s whim of four courses flanked by surprises, Champagne and Coffee for just 115€.

A serene setting, an occasional leaf falling from trees the lone interruption save for quiet conversation, it was with a glass of Sparkling Rose from Ruinart that Canapes arrived, a spicy Oyster unexpected considering the venue while modernist Spheres were each intensely salted before proceeding to Goose Liver Terrine and Jam plus housemade Blood Sausage on a Cheese Cracker.

Not short on table bread, four choices highlighted by a steamy Olive Loaf ready to be slicked in local Butter, the afternoon’s amuse arrived as large as a proper course, both Tuna preparations well prepared and the use of Sorbet to impart Acid surprising in its ability to compliment everything including Garlic.

Continuing with house-cured Salmon, the second use of Sorbet a bit questionable as it was largely melted and made irrelevant by Vinaigrette plus thinly sliced curls, course two was an a la carte addition for 48€, the smooth liver and sweet Meat beautiful in terms of taste and texture but yet another appearance of something frozen frankly embarrassing as it causes one to question Erfort’s creativity.

Joking with the server “lots of Ice Cream…” when asked about the meal so far, a language barrier presumably leading to the answer of “very good, thank you,” it was fortunate that lunch plate two was not only Sorbet-free but exquisite, nearly a half Blue Lobster immersed in Hazelnut Butter fortified by its Carapace and topped by Mushrooms both raw and seared.

Reputed for his grilled Meats, a 130€ Beef Cutlet for two amongst Erfort’s unchanging “Grand Classiques” it was with something more manageable for one that savories came to a close, approximately 450g of seared Lamb served atop snappy Beans and flanked by Tomato textures plus Eggplant.

Omitting a palate cleanser and proceeding straight to Dessert, early Summer’s bounty of Rhubarb seeing it smartly utilized to brighten a malty Parfait, Petit Fours arrived as six with all good but the Raspberry Bar outstanding while Espresso alongside a warm Madeline was textbook, though less so was a Canele too dark on the outside and undercooked at the center.

www.gaestehaus-erfort.de

Posted in Bread Basket, Coffee, Dessert, Foie, Foie Gras, Food, Gästehaus, Gastehaus, Gastehaus Klaus Erfort, Gästehaus Klaus Erfort, Germany, Ice Cream, Klaus Erfort, Lobster, Macaron, Macaroon, Madeline, Saarbrücken, Saarbrucken, Tasting Menu, Vacation Tagged 2018 Ruinart Brut Rose, 2018 Ruinart Brut Rose Champagne, Almond, Almonds, Amuse, Amuse Bouche, Apple, Apple Sorbet, Apples, Bar, Bean, Beans, Beurre, Beurre Noisette, Bisque, Black Pudding, Black Pudding-Harzer Cheese Tartlet, Blood, Blood Sausage, Blue Lobster, Blue Lobsters, Bread, Bread Basket, Broth, Brut Champagne, Brut Rose, Brut Rose Champagne, Buckwheat, Buckwheat Parfait, Butter, Cake, Cakes, Canape, Canapes, Canele, Canele de Bordeaux, Caneles, Cannelloni, Caramel, Cepe, Cepe Mushroom, Cepe Mushrooms, Cepes, Champagne, Cheese, Cherries, Cherry, Chili, Chili Pepper, Chili Peppers, Chili Vinaigrette, Chilis, Chocolate, Choux, Cinnamon, Coconut, Coconuts, Coffee, Coffee Chocolate Opera Cake, Cookie, Cookies, Cream, Cucumber, Cucumber Sorbet, Cucumber Tartlet, Cucumber Vinaigrette, Cucumbers, Cured Salmon, Cured Scottish Salmon, Dark Chocolate, Dessert, Desserts, Eggplant, Eggplant Puree, Eggplants, endoedibles, Espresso, Fish, Fish Roe, Foam, Foie, Foie Gras, Foie Gras and Prawns, Foie Gras Terrine, Food, Foodie, Garlic, Gästehaus, Gästehaus Klaus Erfort, Germany, Ginger, Ginger Jam, Ginger Jelly, Ginger Lime Macaron, Goose, Goose Foie Gras, Goose Liver, Goose Liver Terrine, Goose Liver with Sour Cherry Jelly, Granny Smith Apple, Granny Smith Apple Sorbet, Granny Smith Apples, Granny Smith Sorbet, Grilled Tuna, Harzer, Harzer Cheese, Harzer Cheese Tartlet, Hazelnut, Hazelnut Butter, Hazelnuts, Ice Cream, Jam, Jelly, Juice, Jus, Klaus Erfort, Lamb, Lambs, Leek, Leek and Potato Sphere, Leeks, Lime, Lime Oil, Lime Sorbet, Limes, Liquid Quail Sphere, Liver, Liver Terrine, Lobster, Lobster Bisque, Lobster Soup, Lobsters, Macaron, Macarons, Madeline, Madelines, Marshmallow, Marshmallows, Mayo, Mayonnaise, Michael Uzmann, Mignardise, Mignardises, Molasses, Mushroom, Mushrooms, Noisette, Oil, Olive, Olive Sourdough Bread, Olives, Opera Cake, Opera Cakes, Orange, Orange Caramel Choux, Oranges, Oyster, Oyster with Chili Vinaigrette, Oysters, Parfait, Pastries, Pastry, Pate a Choux, Pepper, Peppers, Petit Four, Petit Fours, Pig, Pineapple, Pineapple Coconut Tartelet, Pineapples, Pomegranate, Pomegranate Marshmallow, Pomegranates, Pork, Pork Sausage, Potato, Potatoes, Prawn, Prawn Tartare, Prawns, Princess Bean, Princess Beans, Pudding, Puree, Quail, Raspberries, Raspberry, Raspberry Almond Bar, Raw Mushroom, Raw Mushrooms, Rhubarb, Rhubarb Juice, Rhubarb Sorbet, Roe, Roll, Rolls, Rose, Ruinart, Ruinart Brut Rose, Ruinart Brut Rose Champagne, ruinart champagne, Saarbrücken, Salmon, Salmon Fish, Salmon Roe, Salt, Salted Butter, Sauce, Sausage, Scottish Salmon, Seared Cepe, Seared Cepes, Sheep, Soft Roll, Soft Rolls, Sorbet, Soup, Sour Cherries, Sour Cherry, Sour Cherry Jam, Sour Cherry Jelly, Sourdough, Sourdough Bread, Sparkling Wine, Sphere, Spheres, Strawberries, Strawberry, Strawberry Foam, Strawberry Foam Cannelloni, Suckling Lamb, Sugar, Tapioca, Tapioca Bread, Tart, Tartare, Tartlet, Tartlets, Tartlette, Tarts, Tasting Menu, Terrine, Tomato, Tomato Broth, Tomato Puree, Tomatoes, Travel, Tuna, Tuna Fish, Tuna Tartare, Vacation, Vanilla, Vinaigrette, Wheat, Wheat Roll, Wheat Rolls, White Garlic, White Garlic Mayonnaise, Wine

May 31, 2019
8:30 AM
by: Uhockey

Confiserie Gmeiner, Frankfurt DE

Confiserie Gmeiner

Pistachio Meringue / Chocolate Meringue

Linzer Torte

Dark Chocolate Tart

Milk Chocolate Florentiner Bar

Located inside Frankfurt Central Station (Main Hauptbahnhof,) Gmeiner Frankfurt is one of nine international outlets for the boutique serving customers since 1898, and with a commitment to high quality regional raw materials hand-crafted according to traditional recipes the results are expectedly good, though pricey and not fresh like those of local Bakeries.

For all intents and purposes a kiosk, searching from paid parking placing it far left of the main entrance looking towards train tracks, it is upon entry that guests are greeted by multi-lingual staff, at least French, English and German overheard in the course of ten minutes spent decision making and paying the nearly 20€ tab.

Best known as a Chocolatier, but also a Confiserie with elegant Meringues, Cakes and Candies, it was taking items to a standing table inside the terminal that tasting commenced mere minutes after purchase, the crisp snap of sugar first yielding surprisingly subtle sweetness bolstering toasted Pistachios before the Cocoa-dusted version presented more predictably sugared but still texturally elegant.

Looking next at Gmeiner’s Linzer Torte, its premade nature predictably compromising Crust that seems to be made of Oats and ground Almonds, the better choice for Pastry comes as a polished Dark Chocolate Tart that is soft at its center while Chocolate Bars in an array of intensities seem well-crafted based on a single choice of 40% blended with Honey and thinly sliced Nuts.

www.chocolatier.de/kh_frankfurt.php

Posted in Breakfast, Confiserie Gmeiner, Dessert, Food, Frankfurt, Germany, Gmeiner, Gmeiner Chocolaterie, Gmeiner Chocolaterie & Konditorei, Gmeiner Chocolaterie and Konditorei, Gmeiner Chocolatier, Gmeiner Frankfurt, Vacation Tagged Almond, Almonds, Butter, Cake, Cakes, Chocolate, Chocolate Bar, Chocolate Florentiner, Chocolate Florentiner Bar, Chocolate Meringue, Chocolate Tart, Chocolate Tarte, Chocolate Tort, Chocolate Torte, Cocoa, Confiserie Gmeiner, Dark Chocolate, Dark Chocolate Tart, Dark Chocolate Tarte, Dark Chocolate Tort, Dark Chocolate Torte, Dessert, Desserts, Egg, Egg White, Egg Whites, Eggs, endoedibles, Florentine, Florentiner, Food, Foodie, Frankfurt, Germany, Gmeiner, Gmeiner Chocolaterie, Gmeiner Chocolaterie & Konditorei, Gmeiner Chocolaterie and Konditorei, Gmeiner Chocolatier, Gmeiner Frankfurt, Honey, Jam, Jelly, Lemon, Lemons, Linzer, Linzer Tart, Linzer Tarte, Linzer Torte, Main Hauptbahnhof, Meringue, Meringues, Michael Uzmann, Milk Chocolate, Milk Chocolate Florentiner, Milk Chocolate Florentiner Bar, Nut, Nuts, Oat, Oatmeal, Oats, Pastries, Pastry, Pistachio, Pistachio Meringue, Pistachios, Preserves, Raspberries, Raspberry, Raspberry Jam, Raspberry Jelly, Raspberry Linzer, Raspberry Linzer Torte, Raspberry Preserves, Sugar, Tart, Tarte, Tort, Torte, Travel, Vacation

May 31, 2019
6:55 AM
by: Uhockey

Bäckerei Hanss, Frankfurt DE

Bäckerei Hanss

Franzbrötchen

Marmorkuchen

Bierenstich Herz

Sachsenhauser Apfelchen

Mohnschnecke

Rhabarberkuchen

Embracing the motto “Quality is an effort which is worthwhile” for over 80 years, Bäckerei Hanss at Brückenstrasse 56 in Frankfurt continues to impress locals and visitors today with time-honored recipes and photogenic presentations.

Part of Sachsenhausen-Nord, some separation from the competition along Schweizer Strasse allowing the kitchen at Hanss freedom to be creative and charge a bit less, it is beginning at 06h00 Monday through Saturday that shelves can be found fully stocked with Breads, Cakes and Confections, a tourist’s lack of fluency in German easily overcome by pointing at that which looks best since not a single bite was lacking in any way.

Not a place for those lacking will-power or on a diet, the smell of Butter and Yeast lingering several meters outside Bäckerei Hanss’ door, it was beginning with a coil labeled Franzbrötchen that Cinnamon immediately made its presence known, the follow-up of Marmorkuchen further impressing thanks to Cocoa and Vanilla suspended in a moist crumb straight from a Gugelhopf pan.

Built on tradition, but unafraid to gussy up rustic ideas, Bierenstich Herz takes Beesting Cake towards #instagram with its heart shape while retaining the Honey, Nuts and Cream, Sachsenhauser Apfelchen doing similar for Apple Streudel, though if one really wanted to nit-pick there is probably a bit too much flaky Pastry and not enough Fruit, thus making it more of a Danish.

Happy to also see a few items enjoyed elsewhere, the historic Bäckerei’s Mohnschnecke loaded with Poppy Seed Paste and sweetened by buttery Streusel, Rhabarberkuchen adds Strawberries to the mix with enough restraint to still let sour reign while the Crust itself cuts clean and remains crispy beneath a layer of Custard.

www.baeckerei-hanss.de

Posted in Bäckerei Hanss, Bakery Hanss, Breakfast, Dessert, Food, Frankfurt, Germany, Hanss, Vacation Tagged Almond, Almonds, Apple, Apple Danish, Apple Danishes, Apple Strudel, Apple Strudle, Apple Tart, Apple Tarte, Apples, Bäckerei Hanss, Bakery Hanss, Beesting Cake, Bienenstich, Bienenstich Kuchen, Bierenstich Herz, Bread, Butter, Cake, Cakes, Chocolate, Chocolate Cake, Chocolate Cakes, Cinnamon, Cinnamon Roll, Confectioner's Sugar, Cream, Danish, Danishes, Dark Chocolate, Dessert, Desserts, endoedibles, Food, Foodie, Frankfurt, Franzbrötchen, Germany, Hanss, Honey, Marble Cake, Marble Cakes, Marmorkuchen, Michael Uzmann, Mohnschnecke, Nut, Nuts, Pastries, Pastry, Pastry Cream, Poppy, Poppy Seed, Poppy Seeds, Poppyseed, Poppyseeds, Rhabarberkuchen, Rhubarb, Rhubarb Cake, Rhubarb Cakes, Roll, Rolls, Sachsenhauser Apfelchen, Seed, Seeds, Strawberries, Strawberry, Streusel, Strudel, Strudle, Sugar, Tart, Tarte, Travel, Vacation, Vanilla, Vanilla Cake, Vanilla Cakes

May 30, 2019
7:00 PM
by: Uhockey

Die Adler Wirtschaft, Hattenheim im Rheingau DE

Die Adler Wirtschaft

Pork Liver Pate, Brioche

2015 Riesling Cuvee Sektkellerei Ohlig Mit

Smoked Salmon, Cream, Pickled Cucumber

Focaccia, Baguette, Wheat Crackers, Olive Oil, Radishes, Herb Cream

Fried Black Pudding, Quince Puree

Paprika Pork Bratwurst, Onions, Bell Pepper, Lettuce, Potato Salad

Goose Foie Gras, Riesling Gelee, Housemade Brioche

Roasted Potatoes

Potato Cake

Roasted Beef, Kohlrabi, Parsnips, Carrots, Sauce Bordelaise

Our Pork, White Asparagus, Venezianischer Sauce

Classic Apple Tart, Forest Honey Ice Cream, Caramelized Nuts

Cash-only, and 30 minutes from Frankfurt in the town of Hattenheim im Rheingau, Die Adler Wirtschaft features the talents of Franz Keller, a former Michelin 2* Chef who turned his attention to Animal husbandry, butchery and processing in 1993 and has since earned acclaim for his Pork, Beef and Sausages.

Not on most tourist radars as a result of its location and lack of discussion in guidebooks, a visit on the last Thursday in May finding the heavily-wooded space full of locals, non-German speakers looking to dine at Die Adler Wirtschaft would be wise to download a dictionary the day they make reservations, though staff do try hard to translate everything from Appetizers to Dessert with varying degrees of success.

Upscale but certainly not “formal,” this particular night hosting at least three well-behaved children plus one who was not, it was while chuckling at knick-knacks lining the walls that Pork Liver Pate on toasted Brioche arrived, this unanticipated Canape followed by an Amuse of Smoked Salmon, Cream and Pickles even before an order was placed.

Selling well-priced Wine by the glass, a request for something “local and slightly sweet” yielding 2015 Riesling Cuvee Sektkellerei Ohlig Mit for just 8€, it was next three types of Bread including malty Crackers that offered temptation, the Focaccia in particular standing out with or without Olive Oil while Herbed Cream went nicely with Radishes topped lightly by Salt.

Offered a la carte or Prix-fixe, the ability to mix and match allowing one meal of two Appetizers and an Entrée while the other included a choice from each course including Dessert, it was not long before three items arrived simultaneously by request, the skewered Brat snappy with smoke and spice equally evident while Pan Seared Blood Sausage and silky Goose Liver were each expectedly rich but beautifully paired to something sweet.

Serving most Meat dishes with sides selected by the kitchen, the small Potatoes with Oil and Herbs fine while Potato Cakes that eat like Angel Food are stunning, one would be hard-pressed to name more tender Roast Beef than Keller’s thick cuts beneath Bordelaise, and considering the portion size his farm-raised and hand selected Pork is a bargain alongside plenty of Asparagus.

Not about to leave without Dessert, plus a visit to the ATM on the corner, it should come as no surprise that a place so focused on heritage would finish rustic, every bite of Wirtschaft’s Apple Tart astounding thanks to paper-thin Pastry that remains crisp beneath Honey-glazed Apples best taken bite-for-bite with a big scoop of housemade Ice Cream sweetened by Honey from a nearby Forest.

www.franzkeller.de

Posted in Adler Wirtschaft, Adlerwirtschaft, Adlerwirtschaft Franz Keller, Bread Basket, Dessert, Die Adler Wirtschaft, Foie, Foie Gras, Food, Frankfurt, Germany, Hattenheim, Hattenheim im Rheingau, Ice Cream, Pork, Vacation Tagged 2015 Riesling Cuvee Sektkellerei Ohlig Mit, Adler Wirtschaft, Adlerwirtschaft, Adlerwirtschaft Franz Keller, Apple, Apple Pie, Apple Pies, Apple Tart, Apple Tarte, Apples, Asparagus, Baguette, Beef, Bell Pepper, Bell Peppers, Black Pudding, Blood, Blood Sausage, Bordelaise, Bordelaise Sauce, Bratwurst, Bread, Brioche, Brioche Bread, Brioche Toast, Butter, Cake, Cakes, Caramelized Nut, Caramelized Nuts, Carrot, Carrots, Cinnamon, Classic Apple Tart, Cow, Cows, Cracker, Crackers, Cream, Cucumber, Cucumbers, Dessert, Desserts, Die Adler Wirtschaft, endoedibles, Fish, Focaccia, Focaccia Bread, Foie, Foie Gras, Food, Foodie, Forest Honey, Forest Honey Ice Cream, Frankfurt, Franz Keller, Fried Black Pudding, Fried Blood Sausage, Gelee, Germany, Goose, Goose Foie Gras, Goose Liver, Hattenheim, Hattenheim im Rheingau, Herb, Herb Cream, Herbs, Honey, Honey Ice Cream, Housemade Brioche, Housemade Brioche Toast, Ice Cream, Kohlrabi, Lettuce, Liver, Liver Pate, Michael Uzmann, Nut, Nuts, Oil, Olive Oil, Onion, Onions, Our Pork, Paprika, Paprika Pork Bratwurst, parsnip, Parsnips, Pastries, Pastry, Pate, Pepper, Peppers, Pickle, Pickled Cucumber, Pickled Cucumbers, Pickles, Pie, Pies, Pig, Pork, Pork Bratwurst, Pork Liver, Pork Liver Pate, Pork Pate, Pork Sausage, Potato, Potato Cake, Potato Cakes, Potato Salad, Potatoes, Puree, Quince, Quince Puree, Radish, Radishes, Riesling, Riesling Cuvee Sektkellerei Ohlig Mit, Riesling Gelee, Riesling Wine, Roast Beef, Roasted Beef, Roasted Potato, Roasted Potatoes, Salad, Salads, Salmon, Sauce, Sauce Bordelaise, Sausage, Sausages, Smoked Salmon, Sugar, Tart, Tarte, Toast, Travel, Vacation, Venezianischer, Venezianischer Sauce, Wheat, Wheat Cracker, Wheat Crackers, White Asparagus, Wine

May 30, 2019
4:02 PM
by: Uhockey

The Holy Cross Brewing Society, Frankfurt DE

The Holy Cross Brewing Society

Tattooed Tear Cold Brew Coffee

Pastel de Nata

Banana Bread

Walnut Chocolate Chip Cookie

Chocolate Chocolate Chip Cookie

Positioned in an area exposed to lots of foot traffic, but largely local in its clientele, The Holy Cross Brewing Society looks a lot like what one might see in Brooklyn or Portland, right down to the kitschy signage and swag, not to mention good Beans sourced from a variety of Roasters.

Open since 2016, and a gathering spot for hipsters from that day forth, it is on approach that guests will notice plumes of smoke arising from the mouths of outdoor smokers, the inside far more pleasant from scent to staff including Baristas who speak fluent English and are happy to give recommendations based on both theirs and patron’s preferences.

Offering both hot and cold Coffee along with baked goods, the later prone to daily variance but always featuring the now-famous Portuguese Egg Custard, it was in exchange for 11€ that Cold Brew perfumed by Orange was poured to pair with four Pastries, the Pastel de Nata living up to the rumors with a crackling shell surrounding wobbly and warm Custard.

Less thrilled with a Double Chocolate Chip Cookie, the Cocoa Powder drying out Dough that fared better without in the setting of toasted Walnuts, it was those same Nuts that added texture to Banana Bread that was moist and only somewhat sweet, instead allowing Cardamom and Cloves to perfume the palate with a more natural Fruit flavor on the tongue.

www.instagram.com/the_holy_cross_brewing_society

Posted in Coffee, Dessert, Food, Frankfurt, Germany, Holy Cross Brewing Society, The Holy Cross Brewing Society, Vacation Tagged Banana, Banana Bread, Bananas, Bread, Butter, Cake, Cakes, Cardamom, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chips, Chocolate Chocolate Chip Cookie, Chocolate Chocolate Chip Cookies, Cinnamon, Clove, Cloves, Coffee, Cold Brew, Cold Brew Coffee, Cookie, Cookies, Custard, Dark Chocolate, Dessert, Desserts, Double Chocolate Chip Cookie, Double Chocolate Chip Cookies, Egg, Egg Custard, Egg Tart, Egg Tarts, Eggs, endoedibles, Food, Foodie, Frankfurt, Germany, Holy Cross Brewing Society, Michael Uzmann, Nut, Nuts, Orange, Oranges, Pastel De Nata, Pastels de Nata, Pastries, Pastry, Portuguese Egg Tart, Portuguese Egg Tarts, Sugar, Tattooed Tear, Tattooed Tear Coffee, Tattooed Tear Cold Brew Coffee, The Holy Cross Brewing Society, Travel, Vacation, Walnut, Walnut Chocolate Chip Cookie, Walnut Chocolate Chip Cookies, Walnuts

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Christis – Eis & Kaffee, Trier DE

Café Steigleiter, Saarbrücken DE

Confiserie Gmeiner, Frankfurt DE

Bäckerei Hanss, Frankfurt DE

Die Adler Wirtschaft, Hattenheim im Rheingau DE

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