Now the flagship of John and Sam’s family of pizzerias since November of 2012, with an expansive floor-plan including Lulu’s Bread & Breakfast, it was donning a mask that Metro Pizza on Sky Pointe was entered at 11:45am on Saturday, Pizzaiolo Chris Decker already hard at work baking Las Vegas’ best Crust and Toppings.
Dubbed “America’s Neighborhood Pizzeria” since the early eighties, though past and present Metro is so much more, it was after choosing from a multitude of socially-distanced tables and booths that a server approached with Beverage options including Beer, Wine and Soft Drinks.
Not overly busy just an hour after opening, though doing brisk take-out and delivery, lunch began first with Bread, a piping hot Loaf flecked with Seeds proving entirely irresistible before diving into Antipasti, piping hot Fries and soft Garlic Knots wrapped around Provolone, Sauce and Meatballs.
Known for using Dough allowed three-to-five days fermentation, the result lighter than one might ever expect whether served as a classic New York round or Metro’s world-class Sicilian, it was on a crisp yet pliable Crust that Chris presented his version of Autumn in Oregon, tender Squash dotted by Pesto and balanced by Pears plus Hazelnuts for texture.
FIVE STARS: Serving Las Vegas for four decades and continuously evolving the concept while slowly growing the brand it would be difficult to say anyone has contributed more to Sin City’s love of Pizza than John Arena, and although any brand featuring more than one space may suffer from inconsistency Metro sets a high standard by rewarding their old customer base with predictable greatness while Chris Decker’s creativity looks towards a new era and without ever neglecting the basics – the same synopsis as always since it warrants repeating.
RECOMMENDED: Anything offered as a special from @everythingbutanchovies Social Media feed is worth asking about. So is the 86th Street Square Pie. And, really, any of the Pizzas.
AVOID: N/A.
TIP: 11:00a to 8:00p Sunday through Thursday, until 9:00pm Friday and Saturday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Last visited in August, it was alongside friends and family that dinner was enjoyed at Top of the World on Friday, Executive Chef Chad Castanino debuting thirteen new plates across two hours in a room still well-designed for social distancing.
Still flying high amidst COVID-19 precautions, masked staff and less tables creating an atmosphere that immediately feels more luxurious than nights with 500+ covers, it is after traveling 106 stories above ground level that guests are welcomed warmly, a six-top table affording panoramic views of Sin City from Henderson to Red Rock.
Happy to see Golden Entertainment’s crown jewel in good hands, Corporate Executive Chef Brad Manchester and Chef Castanino each contributing ideas that continue to push forward, it was not long before drinks were poured, followed by Bread, Butter and a pristine two-person Shellfish Platter.
Featuring neon on its interior walls, careful staff visibly working a small kitchen at the center of Top of the World’s rotating room, dinner continued with Appetizers including an off-menu Amuse followed by surprisingly delicate Veal and Prosciutto Tortellini, Braised Lamb Shoulder eaten of Pita plus Brie baked in Puff Pastry with Onions and Truffles.
Not forgetting King Crab Scampi, pure luxury finished with Caviar, Fall Salads include Gem Lettuce topped in various textures plus Roasted Beets that eat light with natural sweetness, creaminess and acid.
Still sourcing great Ingredients, Nebraska providing USDA Prime Beef cooked Medium Rare beneath Crab, Asparagus and Hollandaise, those seeking something else will be happy to see flaky Sea Bass, Smoked Pork with Bacon or al dente Bucatini slicked in Butternut Cream with grilled Prawns that screams Autumn.
Also offering spoon-tender Short Ribs with Mushrooms, alongside a half-portion of indelible Lobster Shells and Cheese, Charred Eggplant seems a bit incongruent despite tasting good while Cauliflower Au Gratin and Whipped Sweet Potatoes are more in line with expected Steakhouse sides.
At this point stuffed Dessert is unchanged from Spring, but whether housemade Sorbet or towering Chocolate Hazelnut Cake the calories are absolutely worth it – plus one order of Butter Cake beneath Berries and a big scoop of Ice Cream.
FIVE STARS: At this point fully transitioned to Chef Chad Castanino’s Restaurant, two complete menu overhauls complete, Top of the World remains Las Vegas most impressive view with Food and service befitting the price point.
Now a regular part of the lunch rotation, former Estiatorio Milos Chef Nikos Georgousis and Girair ‘Jerry’ Goumroian of Henderson’s The Great Greek all-but rescuing the plaza on Rainbow at Tropicana in early 2017, it was amidst once again that Meraki was ordered on Wednesday, and difficult as it may seem to believe these guys just keep getting better.
Nothing less than an Off-Strip sensation since opening its doors, and pivoting nicely to off-site dining during the pandemic, guests may now opt for dine-in or take-out, Meraki’s servings always more than generous and prices so affordable that one sometimes wonders how the Restaurant is even making a profit.
Defined as “doing something with soul, creativity and love,” a spirit embodied by courteous employees taking all necessary precautions, it was after 11:30am that employees arrived with several easy-stacking boxes containing temperature-control trays, this simple extra step guaranteeing Food is indistinguishable from that served inside the Restaurant.
Serving a diverse crowd on this occasion, but doing so with an impressive spread of Proteins, Produce and imported Ingredients, Hummus remains a highlight in terms of taste and texture while Steak Kalamakia served instead of Greek-style Meatballs earned praise for tender Filet Mignon with a slight char.
This time finding Feta separate Meraki’s Greek Salad, just the way staff likes it, Greek Rice also received high praise for its fluffiness and flavor while the Gyro kit allowed ample customization of marinated Chicken or Gyro Meat with Tomatoes, Lettuce, Onion and tangy Tzatziki made with “authentic” Greek Yogurt.
Happy to find no shortage of Pita, soft and warm rounds gratuitously slathered with dueling Spreads, Vegetarians were further treated to crisp and oilless Potatoes lightly perfumed by Herbs or two-bite Falafel that are light but toothsome and fragrant with Garlic as well as Cilantro.
Not forgetting Dessert, Mama’s Rice Pudding always a staff favorite, Honey-soaked Baklava rife with Walnuts is also highly recommended and arguably the best in Sin City.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Meraki Greek Grill offers budget-friendly, fresh and well-crafted Fare with impeccable customer service, Girair and his team’s attention to detail making Meraki Las Vegas’ premier off-Strip spot for Mediterranean cuisine for the last several years.
TIP: Open 11-9 Tuesday through Saturday and until 8pm on Sunday. Full menu for on-site dining, takeout and catering accurate per the website. Follow on Social Media @merakigreeklv for specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Chocolate Chip Cookies, Sugar Cookies, Fudge Brownie, German Chocolate Brownie, Brownie with White Icing
Historically the first Restaurant ever tapped to #supportlocal with lunch at the office, and reprising their catering role several times since, it was on Monday that Naked City Pizza once again put on a show with classics and novelties alike.
The 15th time bringing Christopher and Michael Palmeri’s Pizza Shop off-site, indoor dining at both of their current locations reopened after COVID-19 closures, it was minutes prior to 11:30am that a pair of longtime employees arrived with ten items, easily enough Food for twice the number of guests with plenty of leftovers.
Not exactly a short distance to travel, yet presenting everything temperature appropriate with PPE to assure customer safety, it was not long before first-shift lunchers called dibs on Slices, Cup n’ Char Pepperoni predictably proving popular atop melted Mozzarella and housemade Sauce with plenty of Herbs, as did Diners, Drive-Ins and Dives famous Guinea Pie featuring White Garlic Sauce and Grandma Palmeri’s Meatballs.
Slinging Sin City’s best Chicken Wings, a few dozen devoured in minutes, Pasta included two styles, Lasagna served meatless with Tomatoes and Cheese proving to be the favorite of most, though Gnocchi with Gorgonzola and Bread Crumbs also found plenty of fans thanks to its bold flavor and compelling texture.
Lightening the load with a Salad and housemade Dressing, Naked City’s Ranch predictably becoming dipping Sauce for the Crust of many, fans of Naked City’s Steak Sub will find it just as enjoyable on Crust with Roasted Sweet Peppers.
Including two more half-sheets, plain Cheese and Buffalo 22 Pizza with Hot Honey slicking Cheese, Pepperoni, House Italian Sausage and plenty of Garlic, Dessert came in the form of Cookies or Brownies from which the German Chocolate and all-Fudge were equally praiseworthy.
N/A: Making it blog policy to not ‘rate’ places based on catering alone there is a reason Naked City Pizza has been serving Sin City for over a decade, and so long as Christopher and Michael continue to work as hard as they always have there is little doubt that any order will delight a crowd whether at the Shop or delivered.
RECOMMENDED: Guinea Pie, Red Lasagna, Gnocchi, Buffalo 22 Pizza, Steak & 3 Cheese Pizza, Wings, German Chocolate Brownie, Fudge Brownie.
AVOID: N/A.
TIP: www.nakedcitylv.com/catering for large parties, and follow @ncpslv for specials such as the bargain family packs.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Roasted Trumpet Mushroom, Chili Honey, Fried Herbs
Whole Roasted Celery Root, Butter, Alba White Truffles
Double Espresso and Ice
Warm Valrhona Chocolate Cake, Vanilla Ice Cream
NY Cheesecake, Sour Cherry Sorbet
Market Citrus, Yuzu Cream, White Chocolate, Tropical Fruit
Pumpkin Creme Brulee, Pomegranate Sorbet
Last visited in June, and fifteen times prior including a yearly tradition kneecapped by the pandemic, it was alongside four others on Saturday night that Jean Georges Steakhouse once again found Chef Sean Griffin and his team executing at an unparalleled level.
Led by Chef Griffin since 2015, including a renovation that upgraded décor and delivery of pristine Proteins and Produce, guests entering Jean Georges Steakhouse are greeted first at a podium before being led to spot-lit tables, the mood upscale but never stuffy while prices track similar to other like-Restaurants that feature far less creative cuisine.
Decorated in gold, and buzzing with activity, it was at a rounded table that carte blanche was deferred to the kitchen, Wine and Cocktails quickly followed by indulgent Caviar Toast, buttery Loaves of Brioche and familiar appetizers such as Bacon-Wrapped Shrimp, Wagyu Carpaccio and sliced Fish draped atop pan-seared Rice.
Always inventive, Foie Gras with Pumpkin Butter and Seeds absolutely stunning, Salads served as a segue to grilled Meats, the iconic Hearts of Palm and Tomatoes praised by all for its brightness while a hearty Wedge and complex plate of Arugula also lightened the load before full Bones of Marrow alongside Rib Cap, Filet and F1 Wagyu cooked Medium Rare.
Omitting the Wagyu Brisket until things are back to “normal,” Shrimp Risotto standing in nicely, no guest should leave Jean Georges without a taste of the city’s best Fried Chicken, and if in season also the fried Mushrooms with Honey and Truffles.
Refreshing the palate between bites with Mushrooms, Vegetables and Potatoes, plus a whole Celery Root shaved liberally with White Truffles, Dessert saw Pumpkin Crème Brulee plus old favorites down the line, Chef Vongerichten’s Chocolate Cake served with tableside theatrics and followed by Cheesecake plus photo-friendly Citrus.
FIVE STARS: Lots of people like to misappropriate terms like “farm-to-table” or “chef-driven” to differentiate their idea from others, but if one wants the very best of what Vegas has to offer there’s no finer place to trust the Chef than at Jean Georges Steakhouse at ARIA where Chef Griffin continues to create sides and starters every bit on par with the stunning selection of Meats.
RECOMMENDED: Japanese Wagyu Carpaccio, Tomato Salad, Foie Gras, F1 Wagyu NY Strip, Bone Marrow, Crunchy Organic Chicken, Crunchy Potatoes, Tempura Mushroom, Cheesecake.
AVOID: N/A…but Dessert without the Market Apple Pie feels wrong.
TIP: Online Menu is currently up-to-date.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
A part of the Bellagio since opening, first as Aqua but since reborn twice as MICHAEL MINA Restaurant, it was shortly before The Strip shuttered that eight guests sat down for a true celebration, and eighteen months later the Restaurant remains remarkable under the direction of a new General Manager and Chef Raj Dixit.
Always a special place, and on this particular evening again completely full, it was at the dining room’s center that longtime fans were situated just prior to 7:00pm, Carte Blanche once again deferred to the kitchen who opted to prepare a menu looking forward to Autumn.
Designed as an eight-course menu, with white glove treatment afforded to all in attendance, it was following a Champagne toast that the night started with Michael Mina’s timeless Caviar Parfait commanding attention from black Eggs to crispy Potato Cake with palates cleansed between bites by Grey Goose Vodka.
Delivering Mina’s housemade Laffa next, the first of many baskets complimented by a trio of Spreads, Crudo has been replaced by Oysters supporting Urchin, Wasabi and Yuzu while Kampachi competes for top billing with Prawn midst diverse flavors beneath a Dashi Gelatin Veil.
Pairing each savory with Wine, Champagne and 2019 Champalou Vouvray to start, sweet Riesling arrived to compliment Grilled Duck Liver while Chassagne-Montrachet lent its own butteriness to flawless Risotto shaved generously in White Truffles from Alba.
Continuing with Squab, cooked tender adjacent Autumnal flavors, nothing says rich like a big California Cabernet served with Beef, in this case domestic Wagyu with Aussie Truffles, earthy Sunchokes and Bearnaise.
All-in on Desserts, Pastry Chef Vivian Chang finally getting a chance to re-debut her Gluten Free Coconut Souffle seen as a demo in March of 2020, suffice it to say texture is identical to one made with “regular” Flour while Pear with Sauternes and Almond is remarkable in its complexity while “Textures of Chocolate” or “The Lemon” trend more traditional.
FIVE STARS: Following its 2018 reinvention MICHAEL MINA Restaurant took a big step forward, and with Chef Raj Dixit now overseeing the Kitchen the Restaurant continues to evolve with luxury at every turn and great technique highlighting luxury Ingredients in every plate.
RECOMMENDED: Michael Mina’s Caviar Parfait, Kona Kampachi, Acquarello Risotto, Texas Mishima Filet Mignon, Gluten Free Coconut Souffle, Poached Shinko Pear.
AVOID: N/A.
TIP: Currently open 5:00pm to 10:00pm Wednesday through Sunday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Scallion Pancakes – Special Soy, Scallion Dressing
Szechuan Chicken Dumplings – Black Vinegar, Chili Oil, Scallion
Sticky Green Beans – Honey, Sweet Soy, Almonds, Crispy Garlic
Lo Mein – Roast Pork, Celery, Mushrooms, Bean Sprouts, Red Pepper
Previously discussing Chef Marrone’s background here, time with Tao Group unequivocally involved in Asian Cuisine capable of satisfying both discerning diners and folks that typically gravitate to Panda Express, it was on-time Monday that Graffiti Bao’s Chef de Cuisine arrived with everything necessary, professionalism and safety never in question.
Opting for old favorites from a menu that offers far more diversity than its brevity suggests, Crab Rice was predictably the first stop for many, and although the funky Fish Sauce and restrained heat were once again highly praised Graffiti Bao’s Roasted Chicken version has also developed a fan-base thanks to toasted Chiles and bits of crispy Skin.
Onward to Chicken Dumplings, as well as Green Beans slicked with Honey, the quality of Graffiti Bao’s sourcing shows well from Protein to Produce, two styles of the Restaurant’s eponymous Buns satisfying diners on this day with the BBQ Pork a favorite for many but the Pulp Fiction referencing Royale with Cheese also pretty tough not to love.
Neglecting White Rice to save stomach capacity for better things, at least three whole Scallion Pancakes devoured over the course of an hour, Lo Mein won out over Basil Chow Fun or Crispy Chili Garlic Noodles this time while Marrone’s Braised Short Ribs with folded Bao saw two trays emptied in the course of an hour.
Rounding out the allotment with Crispy Wings and Spring Rolls, the latter often overlooked but amongst the best of their kind thanks to an oilless exterior housing plenty of meat and flavor, it was with plenty of Leftovers packed that staff was sated and already looking forward to the next time Graffiti Bao is ordered.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Graffiti Bao sets a very high standard in terms of customer service, while every Item across seventeen orders has been nicely presented, displaying “Fusion” without being compromised and appealing to a broad range of diners.
RECOMMENDED: Scallion Pancakes, Royale with Cheese Bao Buns, BBQ Pork Bao Buns, Chicken Egg Fried Rice, Braised Short Ribs, Sticky Green Beans, Prawn and Pork Spring Rolls.
AVOID: N/A.
TIP: Southwest location is open Monday through Sunday from 11:00am to 8:00pm. Follow @GraffitiBao for specials including those at the re-opened original in T-Mobile Arena and up in Utah.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Located inside Suite 242 of 6380 South Valley View Boulevard it seems likely that no one will accidentally stumble upon Chocolate Chip Cookie Company, but for those with the prudence to seek Dessert while out and about the small store in front of a commissary kitchen may just be serving Las Vegas’ best collection of locally made rounds.
Focused on “Bringing the Cookie Back,” and previously available only by delivery, it was late 2018 that Jovan Mesa-Glennon and husband John opened a small store at the back of an industrial complex, hours from 10:00am till six o’clock or later daily giving guests a chance to see the facility and take home one or more of several flavors.
Baking everything from scratch, Jovan’s secret recipes yielding the sort of Cookie that blossoms a bit around the edge before becoming crisp, it was based on prior experience that five-dozen were ordered for work, the business’ namesake buttery with just enough Vanilla and Cinnamon to perfume the palate while chunks of Bittersweet Chocolate are partially melted throughout the center.
Next tasting M&Ms, followed by Reese’s Peanut Butter, the addition of Cups plus Pieces to Mrs. Mesa-Glennon ‘s Batter proves predictably delicious while Oatmeal Raisin is textbook chewy with oodles of nostalgia.
Prioritizing customer safety by individually bagging each Cookie at no extra cost, Banana Walnut wins guests over by way of natural sweetness and toasty spots in juxtaposition to sugary Toffee Chocolate Chip that is also slightly salty and heterogeneous from bite-to-bite.
Not forgetting White Chocolate and Macadamia Nuts, mellow but masterful, “Sprinkles” sees Dough topped in a rainbow of Sugar while Pecan Brown Sugar is less pretty but crave-worthy thanks to its Pecan Pie-like flavor.
Titling their version of the Snickerdoodle a “Cinnamon and Sugar Cookie,” the granulated top plus plenty of Butter making each mouthful sugary and moist, fans should be sure to follow @thechocolatechipcookieco on Social Media where daily specials such as chewy Pumpkin Café Marshmallow are frequently announced.
FIVE STARS: Although unlikely to get a lot of foot traffic at the back of an off-strip industrial complex the wife and husband team behind Chocolate Chip Cookie Company are quickly making a name for themselves thanks to a “do one thing and do it well” spot featuring locally-made rounds in a variety of flavors.
RECOMMENDED: Toffee Chocolate Chip Cookie, Cinnamon and Sugar Cookie, Oatmeal Raisin Cookie, White Chocolate Macadamia Nut Cookie, Banana Walnut Cookie, Pumpkin Café Marshmallow Cookie, Pecan Brown Sugar Cookie.
AVOID: N/A.
TIP: Currently open 10:00am to 6:00pm daily, and taking orders 24/7 via the website. Available via delivery with GrubHub.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Still Sin City’s toughest reservation, a visit during the first month finding h.wood Group’s Delilah built to impress, it was alongside five others that dinner was enjoyed in front of the main stage on Thursday at Wynn.
Defined as “social dining,” a no photos policy still enforced as relates to room and stage, it is amidst posh fabrics and well-dressed patrons that diners are treated to gracious service with extensive training, each man or woman ready to answer questions while making every diner feel like a VIP.
Fusing interior to outside via paired courtyards, even tables without direct line of sight able to hear a show that turns modern music into Supper Club jazz, it was with Cocktails including a French 75 spritzed tableside that dinner began with a toast prior to loaves of piping hot Milk Bread.
Sparing no expense in terms of Ingredients or décor, a Shellfish platter enjoyed beneath plaster ceilings as oil paintings line the walls, Appetizers from Chef Josh Smith continue with top-quality Steak Tartare and a delicate New England Crab Cake featuring almost no binder and sizable chunks of Meat.
High energy in the main room, guests familiar with Las Vegas’ dining scene likely to recognize several staff from Bardot or elsewhere, Delilah’s Panzanella arrives encircling Italian Burrata with curls of Cucumber and bright Tomatoes while Prosciutto with Figs and an elegant Wedge each shine on the strength of their Produce.
pgrading Shrimp de Jonghe with Oishii Prawns, and Peruvian Tiradito via Sashimi-grade Tuna, those seeking luxury will find it in a Smoked Salmon & Caviar Latke that riffs on Michael Mina’s Caviar Parfait enlarged six-fold while “Delilah’s Famous Chicken Tenders” surprisingly justify their signature status in terms of both taste and texture.
Onward to Entrees, priced similar to other Strip Restaurants that do not include Dinner and a show, Delilah’s Beef Wellington sees Chef Smith once again outpacing Gordon Ramsay alongside creamy Mashed Potatoes while “Surf and Turf” gets re-imagined as spoon-tender Short Rib plus seared Scallops complimented by silky Sunchoke, Broccolini and Shallots.
Lightening up Fish & Chips prior to Dessert, delicate Dover Sole and Pommes Soufflé completed by riced-Peas and dueling Sauces, it was with Espresso in hand that Baked Alaska was ignited to showcase seasonal flavors including Mint Chocolate Chip Ice Cream, Crème de Menthe and Chocolate Cake.
Growing more lively by the minute, and on occasion a bit too loud, it was around 8:30pm that Chef Benjamin Maigné introduced “Kendall’s Slutty Brownie,” a fitting tribute that is rich enough for several to get a taste while Banana Pudding Crème Brulee sees a Comfort Food staple refined by French technique.
Mindful of Vegans, both savories and Desserts, Pineapple Upside-down Cake sees Coconut replace both Cream and Butter with no recognizable difference before things turn nostalgic, first with a tall-and-proud Grand Marnier Soufflé and then with Chef Smith’s Grandmother’s world-class Gooey Butter Cake.
FIVE STARS: As much an “experience” as dinner, Delilah sets a high bar for “dinner and a show” thanks to not only unparalleled opulence and top-quality service, but a skilled kitchen led by Chefs Josh Smith and Benjamin Maigné.
AVOID: Digging here, but if anything the $72 Fish & Chips is a little overpriced and underseasoned.
TIP: 5:30pm-10:30pm Wednesday through Sunday for reservations, though late-night and bottle service go much later including a truncated menu plus some specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Shrimp Nicoise Salad – Lettuce, Green Beans, Potatoes, Boiled Eggs, Olives, Red Peppers
Slow Roasted Short Ribs – Red Wine Demiglace, Carrots
Deep fried Brussels Sprouts – Shaved Parmesan
Smashed Sweet Potatoes – Sautéed Apples
The Ube Pandan Cinnamon Roll
The Mocha Chip Muffin
The Fruity Pebbles Treat
The Lemon Blueberry Scone
The Cocoa Pebbles Treat
The Chocolate Chip Cookie
The Pumpkin Spice Cookie
The Banana Flax Cake
The Loving v Virginia Brookie
The Peanut Butter Snickerdoodle
The Chai Spice Cookie
The Carrot Cake
Always on the move, both the Restaurant’s physical location and their health-conscious Cuisine, it was for Catering that David and Peter Mozes were again called upon Thursday, the owners of Bronze Café this time offering to prepare a special menu instead of the usual delicious Salads and Sandwiches.
Located near Desert Shores in Summerlin, the former home of Beau Monde Bakery providing turnkey access for a Restaurant now offering Breakfast, Lunch and Dinner, it was from Chef Mozes’ home recipes that Lunch consisted of several bowls and trays, Israeli Couscous and Shrimp Nicoise Salad making fast fans of those who opt to eat light while crispy Brussels Sprouts shined beneath shaved Cheese.
Complete with plates and utensils, Bronze Café’s Slow Roasted Short Ribs spoon-tender off the Bone with Carrots and Demiglace, there may be no better side dish than Peter’s Smashed Sweet Potatoes with plenty of Butter plus Sautéed Apples.
Happy to receive a glut of Desserts, all Vegan and The Peanut Butter Snickerdoodle still Las Vegas’ best Cookie despite mounting competition, those missing Beau Monde’s gluten-free offerings will be happy to know the Banana Flax Cake is made without any Wheat protein, as too is a fully loaded Carrot Cake that has only gotten better with time.
Continuing strong with the cleverly titled Loving v Virginia, a Brookie that sees both halves nicely textured, Chai Spice Cookies remain soft and almost Cake-like while Pumpkin Spice rounds taste soft and “buttery” crumb despite the lack of Butter, Milk or Eggs.
Rounding out the afternoon with Muffins, Mocha Chip both soft and moist, others delighted in Fruity Pebbles Treats made with Vegan Marshmallows plus Lemon Blueberry Scones and an all-new Cinnamon Roll that is even better after a few seconds in the microwave.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, no matter where Chef Peter and David are set-up the quality has never declined, lunch on Thursday continuing to show quality and creativity bound to please those with and without dietary restrictions, whether they want to be gluttonous or eat light.
RECOMMENDED: Slow Roasted Short Ribs, Deep fried Brussels Sprouts, Smashed Sweet Potatoes, The Peanut Butter Snickerdoodle, The Carrot Cake, The Loving v. Virginia, The Strawberry Cookie, The Ube Pandan Cinnamon Roll.
AVOID: N/A.
TIP: 8a-8p daily at 2380 N Buffalo Drive, Suite 110. 702-852-2830. Online ordering via all the usual apps but catering best coordinated by contacting the Restaurant directly.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Specializing in Cookies, Cupcakes and Cocoa Bombs it was from the hands of a business associate that the office was introduced to Sprinkled Sweet in April – this writer’s love of funky socks and Desserts first unified by a dozen custom Sugar Cookies, then again by golf and now a cold-weather theme.
Owned and operated by Stefanie Curtis, a Midwestern Air Force veteran who opened her small Centennial Hills’ business in 2019, customers can expect a shortbread-like texture with plenty of Butter and Vanilla, the Icing not overly sweet but thinly applied with great attention to detail.
www.sprinkledsweetbystef.com
Tucked inside Suite 104 of 4266 Spring Mountain Road, it was via contacting ShangHai Taste directly that catering was coordinated on Monday, GM Joe Muscaglione arriving at 11:30am-sharp with seven items portioned large enough for sharing.
Still the top destination in Shanghai Plaza at the corner of Arville Street, family recipes handed down to Chef Jimmy Li comprising a concise menu of scratch-made plates, it was with all items carefully-packed and temperature appropriate that most got started with Fried Rice, a bit of tooth welcomed amidst Sausage, Egg and Soy while Sweet & Sour Pork Ribs remain a surprising staff-favorite thanks to tender Flesh easily stripped from the Bone.
Now the tenth time delivered, though Jimmy’s years at 3 Villages, 1900 Asian Cuisine and Niu Gu will find many locals familiar with his authentic brand of cooking, fans of Soup Dumplings, or XLB, will be happy to know ShangHai Taste’s set a high standard, and whether one prefers Pork, Beef, Shrimp, Crab or even Gluten Free the textures and flavors are great, as too are the fried version entitled Sheng Jian with Sesame Seeds.
Again impressing with House Fried Fat Noodles, each strand slick and slightly chewy tossed with Steak, Stir-fried Rice Cakes traditionally known as Chao Nian Gao remain a personal favorite thanks to sticky-soft pillows with Salt and a bit of sweetness.
Only offering one Dessert, not “American” by any stretch, remaining stomach capacity saw Red Bean Dumplings skipped this time while guests with a sense of adventure enjoyed steamed Wheat Gluten Kao Fu with Mushrooms, fermented Soy and Ginger.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Chef Jimmy Li and Joe Muscaglione have created something truly special inside Shanghai Plaza, and those seeking Las Vegas’ best Shanghainese Cuisine will find no better than Shanghai Taste when accounting for cost, quality and customer service.
RECOMMENDED: Sheng Jian, Shanghai Fried Rice Cake, House Fried Fat Noodles, Old Fashion Shanghai Style Sweet & Sour Pork Ribs, Scallion Pancakes, Kao Fu.
AVOID: N/A.
TIP: Open daily from 11:00am until 9:00pm. Call 702-570-6363 or hop on Yelp! to make reservations.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Opened on Water Street in early Spring 2021 Sticks Tavern joins the likes of Hardway 8 and Biscuits & Bourbon with hopes to revitalize old-Henderson, owners Jordan and Robin Camacho of Sound Food Group tasking Chef Trevor Garrett to create top-tier Bar Food in a family friendly environment.
Last seen operating To Be Frank as a ghost kitchen mid-pandemic, those gourmet Hotdogs a mere glimpse of Jordan’s vision for the space across from Lifeguard Arena, it is in a non-smoking environment filled with televisions that guests are invited to indulge in Food and Beverage familiar yet creative.
Previously a Pizzeria, but now a gaming tavern with 15 bar-top machines, it is at indoor or outside tables that diners receive attentive service and $12 Cocktails including the likes of “What the Puck” and “Chance’s Colada” while teetotalers can enjoy Soft drinks such as housemade Strawberry Thyme Lemonade.
A great place to watch Golden or Silver Knights, plus Football on the weekend, Appetizers include expected but excellent Wings with a variety of housemade Sauces, and for those seeking something Vegetarian the choice between creamy Potato Croquettes or texturally flawless Falafel is a situation where “both” is the only proper answer.
Getting imaginative with Poutine, Skin-on Spuds holding up nicely to fresh Curds and Gravy from Sticks’ signature Rotisserie Chicken, Steak Sticks are a recent addition that harkens Chicken-fried Steak, though the marinated Strip seems better suited to Country Gravy than included Steak Sauce.
Not about to pass on 12-hour brined Bird from Mary’s Free Range Organic Chickens, and more than impressed by the double Smash Burger cooked medium beneath a seared Mushroom, Dessert features homemade Ice Cream offered in Scoops or Shakes, the latter in Chocolate less sweet than most (and all the better for it) but not quite on par with Blueberry that tastes like a satin-smooth version of little more than Fruit topped in Whipped Cream.
FOUR AND A HALF STARS: It’s all the way down in Henderson, it’s a sports bar, and Sticks Tavern is still serving the best Falafel in town. Add on some great wings, a delicious burger, poutine and rotisserie chicken and you’ve got yourself a great place to watch the game with prices that a veritable steal compared to Summerlin or The Strip.
Lean Brisket, Fatty Brisket, Beef Hot Links, Jalapeno & Cheese Hot Links
Smoked Turkey
Pecan Pie
Banana Pudding
Chocolate Cake
Open from 11:00am until 9:00pm daily at Suite 110 of 6115 South Fort Apache Road, and Sin City’s best place for Barbecue ever since the Henderson original debuted in January 2016, it was just prior to 11:30am that the smell of Big B’s Texas BBQ began to drift down the hallway, staff quick to arrive for what was once again an overabundance of smoked Meat, Dessert and Sides.
Named after its Pit Master, and changing the long-held belief that Las Vegas is not a Barbeque town ever since the original opened in Henderson, Big B’s Texas BBQ features the work of Brian Buechner and Natalia Badzjo, the husband and wife team taking a hands-on approach to every aspect of the operation from build-out to driving in fresh piles of wood as needed from the Lone Star State.
Available for dine-in, take-out, catering and delivery, all presented by staff clad in PPE, it was really no surprise when Macaroni and Cheese as well as Hot Links were quickly depleted, with slices of gooey Pecan Pie, Banana Pudding and Chocolate Cake soon to follow.
Texas through and through, the aforementioned wood just one reason why Big B’s Brisket and Turkey outpace growing competition, the choice of lean versus moist generally sees the former go first at this office, though thanks to a deeply penetrating ring of smoke both live up to high standards.
Not about to forget Sin City’s best BBQ Beans, or a large Salad requested by some, suffice it to say Rolls were underutilized with several leftover, not because they aren’t good but more so as a result of the abundance of Cornbread that seems to get better and better with time.
Adding on Creamed Corn, plus thick-cut Fried Onions, a second helping of everything proved mandatory, though even for someone with a decidedly large appetite it might be smart to stop a bit short of stuffed next time to avoid wanting an afternoon nap instead of four more hours of work.
N/A: Making it blog policy to not ‘rate’ places based on catering alone it was a disastrous lunch from Famous Dave’s that got the #supportlocal idea going in May of 2018, Big B’s Texas BBQ immediately stepping up and becoming a go-to both then and now with the experience never less than exemplary.
TIP: Now open 11:00am to 9:00pm daily at Suite 110 of 6115 South Fort Apache Road, call (702) 844-8206 for take-out and the city’s best dollar-for-dollar catering value.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
HOUSEMADE GUACAMOLE – HOUSEMADE BLUE CORN TORTILLA CHIPS
MEXICAN BLUE SHRIMP CEVICHE – YOUNG COCONUT, TOMATILLO, CUCUMBER
DUCK CONFIT TAMAL – MOLE DE LA CASA, RICOTTA
OCTOPUS COLORADITO – MOLE, POTATO IN ESCABECHE
MUSHROOM TETELA – CHIHUAHUA CHEESE, SALSA ROJA TATEMADA
CORN ESQUITES – QUESO FRESCO, EPAZOTE
WHOLE CAULIFLOWER AL PASTOR – PINEAPPLE BUTTER, CASHEW SALSA
WAGYU CARNE ASADA TACOS – SALSA ROJA, AVOCADO
SHORT RIB SUADERO – AVOCADO, SHISHITO, TOMATILLO
HOUSEMADE CORN TORTILLAS
CHURROS FOR THE TABLE – MEXICAN CHOCOLATE, CAJETA, CANDIED PEANUTS, TOASTED COCONUT
MANGONADA – PASSION FRUIT CREMEAUX, MANGO SORBET, HOUSEMADE CHAMOY
TRES LECHES – TOASTED COCONUT, WHITE CHOCOLATE
Inhabiting the old Andrea’s and Elio space, Casa Playa describes itself as Mexican Coastal Cuisine in a lively atmosphere, the dollars spent on décor undoubtedly substantial with a hefty price tag not unexpected for those familiar with Wynn’s Restaurants both fine and casual.
Decorated in suspended flowers and Aztec touches, a particularly attractive staff happy to guide guests through Food and Beverage while EDM bumps at club levels overhead, Casa Playa taps Chef Sarah Thompson to create dishes of sustainably sourced products including everything from fresh Fish to domestic Wagyu.
Not lacking a lively bar, Noah Arenstein and mixologist Mariena Mercer Boarini responsible for seasonal Cocktails built atop top-shelf Mexican Spirits, both Vibras Buenas and Obsidian offer a balanced punch well suited to $1 per bite Guac and bright Mexican Shrimp Ceviche.
Offering both light and heavy choices, Octopus left a bit too chewy grounded by Mole that is far better utilized alongside a delicious yet incredibly overpriced Duck Tamale, Mushroom Tetelas come highly recommended for good reason thanks to robust flavors amidst creamy Cheese and three to share for just $15.
Distinctive without detouring far from the Food of Playa del Carmen, Carne Asada made with Wagyu more than $11 a piece after tax and tip, better value is found in Short Rib Suadero with Housemade Tortillas and Vegan-friendly Cauliflower that is big enough to share and good enough that no one will miss the Meat for just $29.
Adding on Corn Esquites, somewhere between Mexican Street Corn and Creamed Corn but delicious either way, Postres come in seven varieties at $14 each, the Mangonada intensely acidic and suited for those who enjoy such things while Tres Leches impregnated with shards of White Chocolate is masterful…and far better than $24 “Churros for the Table” that are no better than four in Mexico for 30 Pesos or Spain for €4.
THREE STARS: Using a sustainably sourced menu and flavors similar to upscale spots in Playa del Carmen Chef Sarah Thompson’s food is bold and delicious, but like most other things at Wynn the prices induce eye-rolls no matter how gorgeous the room and staff.
RECOMMENDED: Vibras Buenas, Mushroom Tetelas, Short Rib Suadero, Whole Cauliflower Al Pastor, Corn Esquites, Tres Leches.
AVOID: Mangonada has a very limited audience, while the Duck Tamal, Wagyu Tacos and Churros are impossible to recommend at their price.
TIP: Open from 5:00pm till late, Reservations recommended.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Located in the Southwest Marketplace, off Rainbow Boulevard, Valencian Gold reopened in mid-August 2021, the former “Spanish fast-casual” spot now a more complete concept focused on Tapas, Paella and Cocktails with great customer service.
Owned and operated by Chef Jeffrey Weiss, now a solo act assisted by new recruits, it was having arranged a special event that twenty-five guests sat down just prior to 6:00pm, tables specially arranged amidst pounded tin, tile, murals of Salvador Dali and a beautiful open kitchen with live fire toward the back.
Benefitted by extensive training, Chef Weiss previously awarded an Institute of Culinary Education scholarship to train overseas before authoring “Soul of Spain,” it was after Cocktails were poured that a parade of plates commenced while rock music played lightly overhead.
“Paella for the People” glowing in neon, and Gil Hayon leading a front of house already outpacing other Off-Strip Restaurants around for years, Charcuterie, Cheese and housemade Bread arrived on large platters alongside Truffled Honey Cheese Balls prior the first of two Montaditos topped in garlicky Mushrooms plus Herbs.
Next serving traditional Patatas Bravas, no frills but as good as one might find in Barcelona, Montadito dos utilized Chef Weiss’ housemade Chorizo well before lightening the load via Little Gem Salad and plump Heirloom Tomatoes.
Seamlessly shifting from classic to modern, much like the Food offered in Tapas Bars throughout Spain, Iberico Potatoes find themselves sliced and tender beneath crunchy Skin while Broccolini and Carrots rely only on quality product cooked properly with complex seasoning to shine.
Able to order from servers or via online app accessed via QR Code, it was having already tasted most of Valencia Gold’s Paellas that this visit included “Vegan AF” in staunch juxtaposition to a whole Suckling Pig finished over the flames before tableside carving and the addition of truffled Jus.
At this point seeing most guests stuffed, some waving their napkin like a white flag, it was with leftovers packed that dinner concluded in world-class Basque Cheesecake featuring subtly charred Goat Cheese and Sugar in perfect harmony.
FIVE STARS: Chef Weiss has reinvented something unique and delicious with Valencian Gold, and although the location may be obscure to some its flavors, price point and creativity should be enough to make the Restaurant a destination for many.
RECOMMENDED: Bombas de Queso, Pan de Aceite, Queso del Pastor, Patatas Bravas, House Chorizo, Iberico Potatoes, Suckling Pig, Basque Cheesecake.
AVOID: NA, though the Montaditos and Suckling Pig are large party items not on the current menu.
TIP: Open 4p-9p Wednesday and Sunday, 4p-10p Thursday through Saturday. Reservations recommended.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Debuted in early 2021 Milpa took over the former Elia space at 4226 South Durango Drive, its off-kilter location unfortunately easy to miss despite the fact that Chef DJ Flores is cooking some of the best contemporary Mexican Cuisine in Las Vegas.
Part Molino and also a sit-down Café, with stone-ground housemade Tortillas a point of pride, Milpa’s focus is a healthier sort of Mexican Fare built largely from local Ingredients, and although not everyone will appreciate that difference the ones that do will be rewarded by every bite.
Ordered for delivery on Monday, a Milpa employee arriving on time with plenty of serviceware and utensils, it was not long before staff piled their plates with everything from fragrant Rice to tender Beans, while Corn Esquites channel Elotes minus all the Mayonnaise.
Raised in Vegas with skills developed under thinkfoodgroup and Too Hot Tamales before staging at Quintonil in Mexico City, Chef Flores created Milpa after time at Chica in The Venetian, though the authenticity of this project far outpaces anything from Lorena Garcia whether it be Salad or roasted Meats.
Well-priced for the quality, roughly $15 per person providing more than enough of everything to go around, Guacamole, Chips and Salsa are all praiseworthy and made fresh daily, as are Concha served during early hours and as a weekend special topped with Masa Ice Cream.
Further making fans with a Romaine & Jicama Salad, whether eaten as intended or using its constituents as Taco toppings, Chef Flores’ handmade Tortillas are medium-thick, soft and with the perfect amount of flex such that one is enough to support three plump Shrimp or juicy Chicken plus accoutrements.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Milpa achieves the rare trifecta of healthy, affordable and delicious, all while utilizing time honored techniques plus largely local Ingredients to produce Mexican Cuisine that outpaces places deemed “Fine Dining” on The Strip.
TIP: Follow milpa_lv on Social Media for daily specials, pop-ups and business hours that currently stand at 10am to 7pm Monday through Wednesday, closed Thursday, 10am to 7pm Friday, 9am to 7pm Saturday and 9am to 4pm Sunday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Mini Cannoli – Ricotta, Confectioner’s Sugar, Chocolate Chips
Four High Carrot Cake – Raisins, Walnuts, Cream Cheese Icing
Serving Las Vegas for over forty years one might well assume Metro Pizza has the delivery game down to a science, and even now with more competition than ever John Arena and Sam Facchini’s Pizzeria remains irreproachable in terms of customer service.
Featuring locations North, South, East and West, with another soon to come at the Convention Center, it was minutes prior to 11:30am that delivery arrived porting Food, utensils, plates and condiments, each carefully packaged such that Salad and Desserts were chilled with everything else piping-hot.
Suitable for almost any budget, it was focused on old favorites that eleven Pies plus Salad and Dessert were received for under $15 per guest, the all-inclusive cost yielding enough for all plus an assortment of leftovers.
Now the twentieth time delivering to this office, in addition to myriad visits to locations on Decatur, Horizon Ridge or Sky Pointe, it was beginning with Salad that many once again praised Metro’s duo of housemade Dressings, though those more concerned with eating while Food was still temperature appropriate predictably went straight for familiar Pepperoni or the “Zamboni” Pizza complete with two Meats, Roasted Peppers and a generous drizzle of Mike’s Hot Honey.
Moving next to Old New York, a classic trio on voluptuous Crust, several staff took a chance on Metro’s “Milano” while “The Gotham” beneath Supreme styling stood no chance as crispy triangular Slices were quickly devoured.
Onward to the “Pantheon” with Chicken and Goat Cheese, followed by a “Triple Play” of Sausage on crispy rectangles, the cold-fermented 86th Street remains defiantly light despite its thickness even after traveling ten miles while Pepperoni Pies and Cheese slices mostly disappeared within the hour.
Finishing with Metro Pizza’s Dessert platter, filled-to-order Cannoli outlasting more familiar Carrot Cake, suffice it to say that Metro remains Las Vegas’ best Pizzeria entering 2021, and despite mounting competition the gap only seems to be widening.
N/A: Making it blog policy to not ‘rate’ places based on catering alone there is a reason John and Sam have been successfully serving Las Vegas for so long, a good part of it skill and doing things the right way, but also by focusing on the customer to deliver on their promises no matter how big or small the budget.
With over 300 franchise licenses sold across America it seems safe to say a Dave’s Hot Chicken will be nearby soon, the Los Angeles late-night pop-up born in 2017 recruiting Hollywood backers and Wetzel’s Pretzels co-founder Bill Phelps to “blow their minds” with a Nashville staple.
Founded by four friends in a parking lot, Arman Oganesyan and Chef Dave Kopushyan the most prominent names, Dave’s specializes in Tenders, Sliders, three Sides and Shakes, a rubber Chicken logo and audacious decorations making each location not only impossible to ignore, but distinct.
Offered at seven spice levels ranging “No Spice” to “Reaper,” the latter once requiring a signed waiver, Dave’s embodies “quick-casual” by way of hand-breading and housemade verbiage, though by all intents and purposes both speed and service are basically good ol’ Fast Food.
Undoubtedly benefitted by Social Media and branding, a look at the brand’s #instagram loaded with influencers, it was with each of Dave’s spice profiles ordered that six diners partook in tasting, lite-mild and mild largely indistinguishable though the Chicken itself was generously portioned and quite moist.
A little warmer with mild, though still a notch below Hattie B’s or Prince’s in Music City, “Hot” finally achieves a burn on the lips that is easily extinguished by Pickles or flaccid crinkle-cut Fries.
Using White Bread to support the Poultry, all deposited in the trash along with insipid Mac n’ Cheese no better than Kraft, Kale Slaw is better than expected and useful when transitioning to Extra Hot or Reaper which mostly numbs the tongue and lips within a few moments before slowly trailing off.
Certified halal, and open from 11:00am daily since early July, those fancying something sweet can get their fix with one of three Milkshakes, the Chocolate overly-sweet but plenty thick while Vanilla and Strawberry fare better in terms of natural flavor amidst their creamy base.
THREE STARS: An “American Dream” story for ownership, as a franchise Dave’s Hot Chicken seems less compelling, with juicy Flesh but spice profiles less complex than Nashville’s “hot spots” and sides that are (at best) forgettable.
RECOMMENDED: Hot Chicken, Extra Hot Chicken, Strawberry Milkshake, Vanilla Milkshake.
AVOID: Lite-Mild, Mild, Fries, Mac n’ Cheese.
TIP: Online ordering available.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Now inhabiting the block south of Spring Mountain Road on Fort Apache since just before Memorial Day 2019, it was based on the strength of seven prior catering gigs that #supportlocal lunch was ordered from Cubanidad 1885, e-mails answered in a timely manner making catering for twenty-five simple while the portions that arrived were bountiful.
Dubbed “the Ybor Original,” locations in Tampa Bay as well as Miami highly regarded for the Cuisine of Chef Dennis Martinez Miranda, it was by one of the Restaurant’s own staff that several trays were delivered at a cost of $25, opting to skip Uber Eats and DoorDash saving Cubanidad 1885 upwards of $100 in fees.
Packing everything in temperature-controlled containers, it was with goods unpacked that staff explored flavors novel yet familiar, several Hispanics quick to praise Empanadas packed with a variety of Filings such as Beef with Plantains or Minced Ham and Cheese.
A locally-owned import, Chef Miranda’s Cuban upbringing and professional training in Venezuela followed by Miami yielding products with big flavors as well as proper technique, it is great fortune for fans of Brandade, Baccala or even “Fish Sticks” that Cubanidad’s Coquettes match the quality of those seen throughout southern Florida, the fried Plantains equally oil-free with just a touch of Salt while Maduros are tender and sweet.
Opting for roast Chicken and aromatic Rice once more, and happy to tuck-into Pork or Chicken Croquettes, it was alongside these that one Cuban employee deemed Cubanidad 1885’s Medianoche “as good as back home,” the housemade Bread standing up nicely to Smoked Ham, Roasted Pork, Swiss Cheese and Mustard Sauce.
Not about to skip Dessert, plus Puré de Boniato nearly as sweet, Pastelitos in two flavors eat light, flakey and better than those at any local Panaderia thanks to Butter-laminated Pastry nearly bursting with Coconut Jam or Guava Jam and Cream Cheese.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Cubanidad puts on a very impressive display in terms of customer service and preparedness while the product served far outperforms the modest price point.
RECOMMENDED: Cod Fish Croquette, Minced Ham and Bechamel Croquette, Tostones, Maduros, Ham and Cheese Empanada, Ropa Vieja and Plantain Empanada, Medianoche Sandwich, Guava and Cheese Pastelitio.
AVOID: Catering Orders come without serving utensils, a small detail but something to keep in mind.
TIP: Online Ordering available through all the usual suspects, but calling or e-mailing directly saves the Restaurant a lot of money and comes with free delivery within 5 miles for orders over $25.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
