Noticed early April when passing by, though apparently in business since February, it was thanks to its proximity to The Black Sheep that Hazel Fresh Crepes & Frozen Custard was visited on Sunday, a former Dee’s Donuts at the corner of Durango and Warm Springs finally reoccupied and selling Treats that thus far seem well received based on word of mouth.
Family owned and operated, a mother and daughter plus one older employee taking turns waiting on guests who’d managed to locate the small store next to Roberto’s Taco Shop, it was while a Will Ferrell film played on television that decisions were made, Crepes for $8.50 and Custard with unlimited Toppings for $4.99 or one dollar extra to make it large.
Not to be mistaken for artisan, though neither might be Nielsen’s or Luv-It depending on one’s definition, it is on overhead displays that concoctions dreamed up by staff are presented, bases of Vanilla, Chocolate or Swirl each featuring good consistency without any air, but a bit of egginess detectable in the former.
Offering both American and imported toppings, Italian Ferrero Rocher both inspiring and anchoring a mix of Caramel and Hazelnuts, it was wishing that a better quality Chocolate Syrup were used that “Marshmallow Coconut” was set aside in favor of Cherry Cheesecake that doubles down on texture with Fruit, Cake cubes and Nuts.
Receiving the Crepe just a few moments prior, the price justified by an oversized stone completely covered and carefully attended, it was after getting over the use of Reddi-Wip that bites were taken of a soft Pancake rolled around Eurocrem, a Serbian spin on Nutella that divides Hazelnut and Chocolate but here sees them blended, smooth and not nearly as sweet as one might expect.
THREE AND A HALF STARS: Taking over the long-abandoned Dee’s Donuts at the corner of Durango and Warm Springs, Hazel is a pleasant family owned spot making oversized Crepes and serving Custard at a good price. Though not as unique as CJ’s or cheap like Sonic, if ownership can get the word out they should do well.
Pita Wrap – Classic Hummus, Romaine Lettuce, Herbed Rice, Flame Grilled Chicken, Sunflower Seeds, Garlic Sauce on the Side
Pita Wrap – Classic Hummus, Romaine Lettuce, Flame Grilled Beef, Diced Tomatoes, Seasoned Cherry Tomatoes, Mint Tzatziki on the Side
Hummus
Baba Ganoush
Halloumi Hash
Pita Fries
Pita
Fried Falafel
Peanut Butter Chocolate Truffle Hummus
Told by two locals, independently, that HUMMUS would be a great choice for #supporrtlocal lunch it was after multiple missed e-mails from owner Najib Saab that the decision was made to simply stop by, a new location at Boca Park far more convenient than Henderson for westsiders, though arrival at 5:45pm on Sunday at first found the entrance locked.
Listed as open from 10:00am until 10:00pm daily, the issue apparently a damaged door, it was after being admitted by one of two employees that the space was found featuring clean lines and organic flourishes, an ethos on the wall explaining the concept as both “clean eating” and “fast-casual,” though the latter soon proved debatable.
Tucked into Suite Seven of 1000 South Rampart Boulevard, the back side of Wahoo’s Fish Taco and next door to Pinot’s Palette, it is near entry that guests will find a list explaining how to order, the choice of Bowl or Wrap followed by Hummus, Greens, Grains, Proteins, Toppings and Sauces at prices ranging from $9.79 for vegetarian choices to $11.29 for Lamb.
Staffed by a skeleton crew, one preoccupied by conversation leaving his colleague to slowly build each order solo, it was after questions during which crew mistook (sold-out) Baklava for Baba Ganoush (“I get confused by the G’s”) that decisions were made, the time between entry and eating nearly twenty minutes but everything fresh and plentiful in terms of portions.
Targeting an ever-growing market of diners focused on convenience and customization, it was beginning with scoops of the Restaurant’s eponymous spread that smooth texture was found complimented by a bit of herbs, the “Baba G” a bit more heterogeneous and less smoky than tangy, though whether this is a good thing comes down to a matter of personal taste.
Unimpressed by Pita, undoubtedly made elsewhere and warmed to order via Panini press, it was on top of two large rounds that flame grilled Beef and Chicken were served, the accoutrements all fresh with seasoned Tomatoes a highlight, as too was the housemade Garlic Sauce that eats slick like Mayonnaise.
A bit overpriced for “Halloumi Hash,” $4.57 for what amounts to less than three ounces of fried Cheese topped haphazardly with Spices, it is fortunate that HUMMUS’ Falafel fares better, frying-to-order providing minimal grease and great density without sacrificing moisture while Pita Fries made ahead come across both sweet and savory to pair well with either the classic Hummus or a $2.96 version swirled with Peanut Butter and lingering Chocolate.
THREE STARS: Another Healthy “Quick Casual” concept, the first found in Henderson, HUMMUS offers fresh food at a good value, but between poor menu knowledge and a strange division of labor the service will need work to thrive in a difficult location.
TIP: Website has featured broken links in the past and online contact form kicks to Spam both ways, Social Media via @hummusbowls seems to yield best response.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Soon celebrating two years serving Spring Valley, an area notoriously lacking for Chef-driven Restaurants despite nearby hospitals and offices that should theoretically sport a crowd in search of quality, Sunday Brunch once again attested to The Black Sheep’s uniqueness in a market otherwise littered by the mundane.
Tucked away at the corner of Durango and Warm Springs, nearby closures including The Goodwich and Paid In Full proving the Southwest a difficult place to get a foothold, it is immediately on entering The Black Sheep that diners realize there is something different about the space, a mural and organic flourishes giving the room an upscale feel while the Bar stocked in Top-shelf Spirits suggests a Mixology program ready to make a good impression.
Toqued by Jamie Tran, years working with Charlie Palmer, Vincent Pouessel and Daniel Boulud giving the Chef a firm command of French technique applied across flavors from her Vietnamese heritage, guests are invited to order Beverages including bottomless Mimosas while perusing a list of thirteen plates ranging savory to sweet – and often a combination of each.
Featuring smart and convivial service, something co-owner and operator Andy Hooper has assured since day one, it was declining Booze in favor of store-bought Orange Juice and Coffee from Lavazza that things started off quickly, four tiny Pastries for $8 not exactly a highlight as none appeared to be made on-site, though warm Strawberry Preserves helped and would be better served with just Bread and Butter.
Hungry enough to order all but Oysters or Steak and Eggs, two items hard to make unique no matter how talented a Chef, it was instead recalling Chef Tran’s impeccable charred Peaches from 2017 that proper plates began with Smokey Heirloom Beets and Poached Pears, the former accompanied by Yogurt and charred Crumbles that play well off Candied Walnuts while the latter trends light, only to be punctuated intermittently by bites of Blue Cheese and Pecans.
Deferring progression to the kitchen, Jamie’s cheerful personality still intact despite long hours in tight quarters, ‘course’ two arrived by way of Chicken Karaage turned-down from her version featuring Kimchi, each bite crispy and balanced by Waffles that sop-up a combination of Mustard Seeds and Syrup while The Black Sheep’s baked Pancake comes at the bargain price of just $9 for something easily sharable as an Entrée or Dessert.
Resetting share plates and refilling Drinks during a short pause, the overhead soundtrack drifting from Tone Loc to GnR and then Drake, it was in another style of Pancake, this time two-for-$9, that Brunch’s best item was offered, a combination of Duck and Asian Pear complimented by Acid touching every part of the palate while Chef Tran’s Vietnamese Imperial Rolls accomplish similar with a bit of lingering heat.
Again changing pace with a slice of French Toast, the removal of Herbs better allowing ground Sesame Seeds to shine amidst Berries and Brandy Syrup, those looking for a great Omelet need look no further than “Melody’s” offered with either Short Ribs or house-smoked Salmon, the Fish selected largely for its novelty and beautiful beside Mushrooms while Chef Tran’s Hash Browns are anything but ordinary thanks to both their crisp texture and complex spicing.
Finishing with one more cup of Coffee and fresh utensils, appetites sated and the room approximately half-full, it was opting for Short Rib over Salmon that The Black Sheep’s Benny outperformed most thanks to not only the Meat but its interplay with Lime Hollandaise while Jamie’s Chilaquiles eschew Meat in favor of earthy Red Sauce brightened by fresh Cheese, tangy Cream and a fried Egg broken by the guest to help Tortillas remain crisp.
FOUR AND A HALF STARS: Although The Black Sheep remains something of a hidden gem at the corner of Durango and Warm Springs the new Sunday Brunch from Jamie Tran and team is immediately one of Las Vegas’ best thanks to gigantic flavors and eye-catching ingredients served with great balance.
AVOID: Pastries are Buffet quality and for $1 more one can order either Pancake.
TIP: Brunch is offered 11:00a-2:00p on Sundays only, and in addition to $20 Bottomless Mimosas and Bloody Mary’s a full Cocktail and Wine menu is also available.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Although points east of Las Vegas Boulevard lack not for Indian Restaurants, those inhabiting the West side will find their options more limited, a situation that Mint Indian Bistro attempted to rectify when it opened a second location in the plaza at 4246 South Durango Drive late 2016.
Marketed heavily early-on for its “Inferno Challenge,” a menu built on the Scoville Scale and those brave or foolish enough to sign a waiver, it is more recently that Chef Tarun Kapoor has taken over the kitchen to focus on quality, his training in-line with some of the city’s more notable names and the menu’s diversity attesting to a man with good understanding of his people’s Cuisine.
Visited once prior for the lunch buffet, a so-so experience prior to Chef Kapoor’s tenure, it was this time for dinner that the Restaurant was found sparsely populated on Wednesday night, though a projector showing cricket followed by the NBA playoffs plus music played at modest volume kept the attractively decorated space lively for those in attendance.
Deferring the order to another Indian Chef and Tarun, a focus on variety and items less commonly seen in Las Vegas the goal, it was with Mango Lassi and Water poured that Appetizers were presented, the first featuring Chickpeas in several textures from creamy to crisp followed by fresh Papadum with a subtle peppery taste even prior to dipping.
Proudly making everything on-site, even the Chutneys and blended Spices, it was next that Samosa found traditional filling upgraded by Lamb atop a bed of Chickpeas, each two-bite morsel quickly consumed to make way for the Street Food titled Pani Puri which requests diners shatter the puffed Potato shell and fill it with contrasting textures plus flavors that start brightly acidic before dissipating sweet.
Moving from Appetizers to Entrees by way of creamy cubes of Malai Tikka plus Dosa, the Masala-style but one of many mastered by Chef Kapoor and his staff, fans of the crispy Pancake will be happy to know Mint’s version arrives oversized and picture-perfect for just $9.99, the fermented edge sharply contrasting with an interior of Potatoes and Onions meant to be scooped and devoured with or without spicy Lentils or one of three Chutneys including Chutney Pudi, AKA Gunpowder.
Unable to settle on just one Curry or Stew, indecision or a desire to taste a bit of everything one of the best reasons to visit Mint’s 11:00am to 3:00pm daily Buffet, it was on request that seven different selections arrived in grand fashion, the ability to customize Proteins (or lack thereof) plus spice level yielding Butter Chicken more memorable than most thanks to residual smoke from the tandoor plus Vegan Tikka Masala indistguishable from Poultry and soul-warming Lamb Korma.
Less sold on Dal Makhani, the Lentils seemingly overcooked and flavors flatter than the alternatives, it was focusing instead on the complexities of Andhra Curry that mouthfuls were scooped with warm Naan while Shrimp Vindaloo bright with Turmeric took a backseat to Mint’s signature Mango Masala that walks a fine line between sweet and savory with pronounced creaminess occasionally punctuated by the unmistakable taste of Fennel Seed.
At this point packing up at least another meal’s worth of leftovers, Mint’s value for the dollar unquestionable whether at Breakfast, Lunch or Dinner, it was fortunate that Dessert consisted of just three small items, freshly made Gulab Jamun expectedly better than those found on Buffets across town while labor-intensive Ras Malai that eats somewhere between Cheesecake and Semifreddo and a digestive called Churan were also enjoyable.
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 from the kitchen of Chef Tarun Kapoor bested expectations tremendously, both the diversity of flavors and high degree of customization making Mint Indian Bistro a great choice for American-born novices as well as immigrants searching for a taste of home.
RECOMMENDED: Organic Samosa, Pani Puri, Masala Dosa, Malai Tikka, Lamb Korma, Butter Chicken, Mango Masala, Gulab Jamun, Ras Malai.
AVOID: Cheese Naan tasted a bit too much like Garlic Bread and Dal Makhani seemed dull in comparison to the rest.
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.
Having previously ordered catering from Flock & Fowl twice, the first of boxed lunches performing well but visit two marred by lateness and forgotten items, it was giving them another chance that Wednesday proved hit and miss, food good save for Quinoa Salad lacking advertised fried Tofu while delivery without serviceware or plates led to a ten minute delayed start eventually rectified by ownership, but followed by an awkward exit pandering that staff take photos and tell their friends.
N/A: Making it blog policy to not ‘rate’ places based on catering alone it seems as though ownership has learned little from past mistakes, and although always happy to #supportlocal there are too many other places in town going above and beyond what is necessary to accept anything less than the minimum standards of timeliness, correct orders and serviceware no matter how enjoyable the Cuisine.
RECOMMENDED: Miso Black Garlic Hummus with Scallion Pancakes, Bang Bang Chicken Noodle Salad, Flock Frites.
AVOID: $65 tray of White Rice and $50 for Salad without the Tofu advertised on the website…
TIP: www.flockandfowl.com/catering-and-private-dining for costs and available items.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Quiche Chevre – Sauteed Spinach, Roma Tomatoes, Fresh Goat Cheese
Croque Rosallie – Paris Ham, Sweet Onion Bechamel, Mozzarella Cheese on Croissant with Simple Salad
Brioche French Toast – Strawberry Jam, Whipped Cream, Pure Maple Syrup
Organic Apple Pie
Nutella Almond Croissant
Almond Croissant
Custard Danish with Mandarin Orange, Strawberries and Raspberries
Nutella Brioche
Sugar Brioche
Chocolate Bostock
Blueberry Bostock
Raspberry Bostock
Nutella Almond Tarte
Approaching four years serving Las Vegas, a Florida location since added and performing even better thanks to more consistent foot traffic, it was at the request of a local Pharmaceutical Representative that Rosallie ‘Le French Café’ once again went above and beyond to ensure not only timely delivery but all the plates, utensils and delicious Food to please a variety of palates.
Easily arranged through Christophe and Jonathan, the former even opening early to make sure everything was properly prepared and delivered temperature appropriate, it was as workers filed in at 7:00am on Wednesday that the smell of Yeast and Butter hung in the air, two Carafes of Rosallie’s house-blended Coffee an added benefit for the crowd typically subjected to Folgers or Starbucks.
Completely filling the lunch room with boxes and clamshells, the latter used to transport warm selections such as Chef Pluvinet’s fluffy Quiche on a buttery Shell that cuts clean, it was predictably Croissants topped in Ham and Cheese that disappeared first, the light kiss of Onion garnering praise from many while others instead enjoyed toasted Brioche Sandwiches layered in Bacon and Eggs or the same buttery Bread soaked in Custard and baked with condiments including Jam, Syrup and Cream on the side.
Adding twenty nine Pastries, certainly more than ordered but not more than would be consumed by day’s end, it was finding both Organic Apple Pie and Nutella Almond Croissant still-warm that dining began as such, the Pastry predictably shattering to the tooth in both cases and which was *better* entirely dependent on personal preference.
Never forgetting the Almond Croissant, still America’s best after trips in the past 365-days to New York, Los Angeles, Boston, Providence, San Francisco, Minneapolis and Chicago, it was here that an all-new item took center stage, layers of lamination built up around Custard and a core of Jam maintaining every bit of flakiness while two novel items built from Brioche each impressed, particularly the golden orb stuffed densely with Chocolate-Hazelnut Spread.
Continuing with Brioche, Christophe’s recipe still featured On-Strip despite leaving Jean-Philippe over a year ago, fans of Rosallie’s French Toast will be happy to know Bostock fares even better, a shellacking of ground Almonds and lightly sweet Glaze blending perfectly with Fruit or Chocolate and keeping the Bread firm just as sliced Almonds do for a Tarte ribboned by Nutella at the bottom.
N/A: Making it blog policy to not ‘rate’ places based on catering alone Rosallie remains Las Vegas’ premier patisserie, and although located outside the tourist sector both Jonathan and Christophe’s continuous commitment to quality and customer service makes them worth the effort to visit while prices justify an Uber in comparison to what The Strip is peddling.
RECOMMENDED: Almond Croissant, Blueberry Bostock, Raspberry Bostock, Organic Apple Pie, Custard Danish, Nutella Brioche, Brioche French Toast, Croque Rosallie.
AVOID: N/A
TIP: 7a-6p daily. Call ahead for pre-orders or catering and consider Yelp! (Grubhub) on-line delivery for smaller orders if you can’t make it to the store.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Crispy Kale, Provolone, Serrano Pepper, Manzano Pepper, House Sausage
86th Street Square Pie – Mozzarella Cheese, Vodka Sauce, Half with Pepperoni
Although there is no shortage of Pizza in Las Vegas there is no doubt the diversity and camaraderie of the community begins at Metro, and on Saturday evening six friends visited the Sky Pointe location in celebration of a birthday with everything predictably executed wonderfully.
Owned by John Arena and Sam Facchini since the early 80s, the cousins migration from New York since yielding six locations including one at McCarran International Airport, it was on entry that the space was found packed with families including a large group celebrating “Sweet Sixteen,” though service was predictably up to speed while Chris Decker and his crew steadily worked the line.
Seated not far from Metro Pizza’s mural of America, the iconic Welcome to Las Vegas sign appropriately representing Nevada next to caricatures of John and Sam, it was with Beverages poured that housemade Bread arrived, the toasty loaves tempting as usual though the wise limited themselves to just on slice in anticipation of things to come.
Ordering both old favorites and Chef Decker’s recent inspirations, the birthday-girl’s favorite Calzone served first with molten Ricotta and Ham oozing from lightly fried Dough, it was soon thereafter that the first of two weekly specials arrived, Metro’s nicely fermented Crust holding up well to creamy Mascarpone and two types of Tomatoes included a peeled yellow variety that dialed up sweetness to what can best be described as creamy Tomato Soup.
Showing both playoff hockey and basketball on overhead televisions, the sound turned off and replaced by radio, it was next that a creation featuring Housemade Sausage found itself brightened by two types of Peppers including crisp Manzano’s, the Kale largely added for textural variance before diners turned their attention to Metro’s “86th Street,” still the best Sicilian tasted ever since John served it as a surprise in 2016 and perhaps even better with Vodka Sauce as the smooth texture plays well of light and crispy Dough.
FIVE STARS: Serving Las Vegas for 37+ years 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: “The 718” Calzone and 86th Street Square Pie are both mandatory. Order them and consider anything else offered as a special from @everythingbutanchovies Social Media feed as well.
AVOID: N/A.
TIP: Love Pizza? Consider the Metro Pizzalover’s Club with free Sign-up at Metro Pizzalover’s Club and also check out the calendar of events and specials here.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Easter Decorated Cake Doughnut with Vanilla Frosting
Easter Decorated Raised Doughnut with Vanilla Frosting
Easter Decorated Raised Doughnut with Chocolate Frosting
Easter Decorated Cake Doughnut with Chocolate Frosting and Shredded Coconut
Easter Decorated Raised Doughnut with Vanilla Frosting
Easter Decorated Raised Doughnut with Vanilla Frosting
Buttermilk Bar
Glazed Cherry Fritter
Glazed Apple Fritter
Crodough with Blueberry Glaze
Raised Samoa Doughnut with Toasted Coconut, Chocolate and Caramel
Triple Chocolate Poomoji Doughnut
Although social media mavens and marketing hucksters may suggest that “Mania-cs” lacking integrity have cornered the market on Fried Dough, there is no doubt Pink Box remains the best locally owned Doughnut shop in Las Vegas, a title it has held since opening and shows no sign of relinquishing with all-new Fritters to go with their classics and novelties.
Open since late 2012 and improving since day one, recent restructuring seeing Roberto Armanino cede some aspects of day-to-day management but maintain a say over flavors and focus, it was arriving just after noon on the day before Easter that a baker’s dozen was arranged, the store at 7531 West Lake Mead Boulevard busy as ever with several fresh items cooling on racks behind the counter.
Too warm for outside seating, a nearby Coffee shop instead playing host to indulgence before dinner, suffice it to say that classics such as Pink Velvet and Vanilla Cake taste just as good with decorative icing as they otherwise do while a Blueberry Fritter served warm packs all the texture of its Apple forefather before adding tartness, each bite distinct and compelling another.
Moving next to what very well may be America’s best Buttermilk Bar, here ordered with just Glaze even though the Cinnamon Crumble version is superior, it is by way of careful frying time and the addition of molten Sugar while still warm that superlative texture is achieved, two more Fritters including one with streaks of Cherry similarly prepared and highly recommendable as outside crispiness gives way to fluffy center.
Not lacking for “Cronuts,” at Pink Box called Cro-doughs but either way featuring layers of lamination that separate widely before being topped with Glaze, it was after more blended Blueberries that Chocolate was enjoyed, first as the bottom layer of a girl scout themed “Samoa” topped in Caramel and Toasted Coconut, then via the iconic Poomoji Doughnut featuring Cake, Mousse and Ganache.
FIVE STARS: With over six years serving Las Vegas Pink Box Doughnuts never stops creating, and dollar for dollar both classics and novelties remain a bargain by comparison to other “best” Doughnuts across the Nation.
RECOMMEDED: Blueberry Fritter, Cherry Fritter, Buttermilk Bar, Crodough, Poomoji.
AVOID: N/A.
TIP: Still 24/7 with fresh batches coming out throughout the day and night, but call early for large orders and special decorations
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
It has been said that the “best” Restaurants are those guests want to visit repeatedly, and from the moment one sets foot inside CRAFTkitchen a desire to be anywhere else diminishes, everything from smiling servers to a smell of Yeast in the air appealing, as too is the modern yet pleasant décor.
Now a staple of the ‘702’ since 2015, Jaret and Tami Blinn’s investment of money, time and talent a winning combination thanks to passion plus a commitment to quality, it was arriving before the 11:00am rush that three guests were seated near paintings made by Blinns’ daughter, just another element making the place feel anything but corporate.
Surrounded by couples and families of all-ages, many opting for alfresco seating while dining on items old or new, it was with individually made cups of Coffee in hand that six Pastries arrived first, a Blueberry Lemon Poppyseed Scone made without Animal products found to be a bit dry but soon forgotten in favor of classics like the Cinnamon Roll, Poptart with housemade Jam or an all-new Viennesoire layered with ground Pistachios and boozy Cherries.
Not forgetting Kouign Amann and its layers of Pastry plus Butter, the savory version with Ham and Cheese good but Strawberries plus Rhubarb with a bit of bite even better, it was while indulging in Sin City’s best Monkey Bread that two sweet plates arrived, weekend-special Pancakes soaked by Blueberries standing tall while Texas Toast with a crystallized Sugar top is not only delicious, but texturally splendid.
Bridging sweet to savory with individually portioned Chia Pudding, the consistency just right thanks to Coconut Milk, Fruit and Nuts, suffice it to say that for fans of smoked Fish the #everchangingbrunch Benedict was a winner from top to bottom while those seeking a bit of heat may instead want to check out Chilaquiles that hold up well thanks to thick Tortillas, or a Short Rib Grilled Cheese that has migrated from weekends-only to main menu thanks to housemade Bread plus slow-cooked Beef blanked by Cheese, Peppers and Onions.
Switching back to sweet, two new Cookies continuing just as predecessors have in terms of quality, it was after devouring a Brownie featuring both soft Fudge and firm Chips amidst swirls of Nutella that the “grand finale” arrived, Chef Blinn taking time out of his otherwise busy schedule to surprise a fan with his Carrot Cake, in this case presented “Naked” style but still moist and delicious thanks to bold spice notes and particularly tangy Icing.
FIVE STARS: Undeniably a fan, but not without good reason, both Henderson and Las Vegas remain fortunate to have CRAFTkitchen where Tami, Jaret and their staff continue to deliver on a motto of “Food with personality delivered by people with passion.”
RECOMMENDED: CK Monkey Bread, Cinnamon Roll, Strawberry Poptart, Strawberry Rhubarb Kouign Amann, Vegan Coconut Chia Pudding, Crème Brûlée Stuffed French Toast, Chilaquiles, Short Rib Grilled Cheese, Blueberry White Chocolate Chip Cookie, Carrot Cake.
AVOID: Only ardent Vegans need consider the Vegan Blueberry Lemon Poppyseed Scone.
TIP: As always, keep an eye on @craftkitchenlv for weekly inspirations on the #everchangingbrunch menu and contact the Restaurant directly for some of the city’s most professional catering.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Opened in the waning days of 2015, a visit shortly thereafter witnessing Royden Ellamar’s “homage to the origin of food” as a triumph for both the Chef and Bellagio, it was with a man equally committed to sourcing and sustainability that dinner was enjoyed at Harvest on Wednesday, the new Spring menu stunning in its ability to showcase ingredients with neither gimmicks nor pretense.
Still one of Las Vegas Boulevard’s rare “hidden gems,” a location between ballrooms and the Conservatory placing Harvest outside the main throughway but easily accessible, it was with greetings from General Manager Hunter Welch that two guests were led from lounge to dining room, Chef Roy and his team visible inside a jewel box kitchen surrounded by glass and flowers.
Using soft lighting and organic elements to build ambiance, overhead iheartradio unnecessary but not disruptive, it was with digital Cocktail menu and a list of purveyors presented that the decision was made to give staff carte blanche, a plate of crispy Lavash starting things off next to tangy Spread while a Cocktail yet to be introduced took the expected sweetness of a Tiki Drink further south by way of Cachaça with distinct toastiness.
Built on the skeleton of Ellamar’s Sensi, itself a misunderstood space with undeniable influence from Roy’s Hawaiian heritage, it is good news that renovation retained the Tandoor responsible for fluffy Naan offered alongside three Spreads, though for those in search of something richer a Terrine of Foie Gras from Hudson Valley offers unparalleled smoothness offset by acid and sweetness.
Next served “From The Garden,” an herbaceous Elixir that lingers long, guests wanting small shares will be well served by snappy Sea Bass brightened by Peppers as well as lightly fried Shrimp, the Poke unfortunately a bit under-salted on its own but better when eaten using crunchy Plaintains as a mechanism for delivery.
Building off the Serrano Peppers and Aioli with “Mango Unchained,” a Spirit-forward concoction countering Jalapenos with Citrus plus the effervescence of Ginger Beer, it was prior to Entrees and Sides that three Salads all impressed, Gem Lettuce hiding fresh Peas the lightest and most surprising though the variance of textures offered by grilled Asparagus plus it’s plate-mates and the combination of bitter, earthy and acidic displayed by Blood Orange and Radicchio were also striking.
Not forgetting Harvest’s well-regarded Pork Belly, crackling skin and supple Flesh ready to be dressed in Soy, Cilantro and Slaw, it was alongside a smoky Bourbon Beverage that sharable Meats arrived, omnipresent Scallops made interesting by Turmeric’s interaction with Sunchoke and Truffle while roast Chicken rivals the best served anywhere thanks to both the Bird’s quality and brining, plus clear yet potent Dipping Sauce.
Carefully using Sides to keep the palate fresh, roasted Crucifers with Olives and Capers unexpectedly pairing well while heterogeneous Potatoes tilt tangy, fans of Mushrooms should not miss toothsome Farro brightened by Parmesan while those in seeking Red Meat will find themselves torn between Filet Mignon raised on Grass but finished on Carrots and a sizable Lamb Shank cooked Fork-tender atop Polenta that is somehow made to feel fresh by way of whimsical crisps and vibrant Gremolata.
Returning to Tiki tastes for Dessert, the combination of Cognac and Curaçao creating a seductive sipper that packs a punch, it would be difficult to find fault in any of six sweets, $14 each not bad considering size and constituents with the “Crunchy Hazelnut Coffee Puff” featuring flawless Choux and Harvest Apple Pie bathed in Caramel both exquisite, though perhaps not quite as spotlight-stealing as Toffee & Bacon Pudding that will leave many thinking “Gordon Huh? Ramsay Who?”
FIVE STARS: In a city where Ingredient sourcing often takes a backseat to Restaurant design, ambiance or the whims of upper management Harvest by Roy Ellamar remains a beacon of quality and sustainability, its improvement with time a testament the team and their ability to craft rustic plates that show off the beauty of superior ingredients prepared simply to coax maximum flavor from each bite.
RECOMMENDED: We’ll Always Have Paris, From The Garden, Chicken, Lamb Shank, Foie Gras, Lechon, Grilled Asparagus, Toffee Pudding, Cream Puff.
AVOID: Tuna Poke could have used a bit of finishing Salt.
TIP: Open 5pm until 10pm daily, stay tuned to the website for upcoming Snack Wagon Pop-Up events including Mike Minor from Border Grill on May 3rd.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Repeatedly impressed by the Cuisine of Mary Sue Milliken and Susan Feniger as executed by Mike Minor, as well as the customer service of Destiny Hampton, it was on request from staff that #supportlocal looked to The Strip on Wednesday and once again Border Grill performed admirably.
Offering many old favorites but no no new items, the entirety of lunch thus covered in reviews of Border Grill and BBQ Mexicana, it was nearly twenty minutes early that General Manager and an assistant showed up with all the necessary items, everything set up early and diners soon getting their fill of wide variety.
N/A: Making it blog policy to not ‘rate’ places based on catering alone there is no doubt one “gets what they pay for” from Border Grill, a per-person cost approximately 15% higher than other locally owned Taco joints yielding an “experience” instead of just lunch that left even those weary of The Strip impressed by both ingredient quality and the Restaurant’s attention to detail.
RECOMMENDED: Chips and Guacamole, Chicken Tacos, Burnt Ends Burrito, Tres Leches Bites.
AVOID: N/A.
TIP: http://www.bordergrill.com/catering/event-catering/ for costs and available items.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
The Green Goddess Chicken Salad Sammich – Housemade Chicken Salad, diced Apples, mixed Greens, Tomato, Red Onion, Basil Aioli, Lemon Vinaigrette, Ciabatta
The What What Sammich – Turkey Breast, Pepperoni, Mixed Greens, Tomato, Red Onion, Basil Aioli, Oregano Vinaigrette, Ciabatta
The David’s Special Salad – Kale massaged with housemade Lemon Vinaigrette, Roasted Beets, Curried Quinoa, Spiced Chickpeas, Shredded Carrots, Diced Avocado, Hemp Seeds / The Bacon Chicken Chop Chop Salad – Romaine Lettuce, Chicken, Bacon, Tomato, Cucumber, Housemade Buttermilk Ranch
The Banana Flax Cake
The Chocolate Chip Cookie
The Cinnamon Apple Monkey Bread
The Pumpkin Spice Cookie
The Loving v Virginia
The Carrot Cake
The Peanut Butter Snickerdoodle
Having enjoyed David Mozes’ and Chef Peter Bastien’s Bronze Café at The Center, The Market and Juice Stars it was to #supportlocal that lunch was ordered from their new North Buffalo location on Tuesday, savories once again fresh and plentiful while vegan Desserts have improved even further in terms of taste and texture.
Located near Desert Shores in Summerlin, the former home of Beau Monde Bakery providing turnkey access for a Restaurant eventually intended to offer Breakfast, Lunch and Dinner, it was minutes before 11:30am that Mr. Mozes arrived porting boxes, bowls and all the necessary service wear, his pleasant demeanor and timeliness never in question even as other caterers struggle with these basics.
Still focused on the health-conscious and diet-friendly fare that made Bronze Café a hit downtown, this combined with fair prices hopefully enough to lure in neighbors who inexplicably spend dollars at Jersey Mike’s, Café Zupas and Panera, it is starting with Salad that Peter and David present their version of a Chop Salad with Bacon, Chicken and housemade Ranch while those avoiding Meat will find lots to love about David’s Special featuring thinly sliced Kale amidst Veggies, Grains and Seeds all brightened by Citrus.
Also offering signature “Sammiches,” four office-favorites halved and delivered on springy Ciabatta that offers a great chew, those favoring a more traditional Sandwich will likely find The California Turkey appealing thanks to creamy Avocado and thick-stacked Turkey Breast with Greens and bright Aioli while the “What What” adds intensity by way of Pepperoni and Red Onions plus dueling Dressings that reminisce of something one might find at an Italian Deli.
Not Vegan, though there are Sandwiches and Wraps which are, additional styles included The LGBTQ and Green Goddess Chicken Sandwich, the former a colossal upgrade on the typical BLT thanks to Bacon Jam that finds its foil in Basil Aioli while the later will replace any preconceived notions of oily Chicken Salad with unprecedented smoothness plus the sweetness of Apples and a lingering herbal finish.
Not about to skip Dessert, The Peanut Butter Snickerdoodle still Las Vegas’ best Cookie despite being Vegan, those missing Beau Monde’s gluten-free offerings will be happy to know both the Banana Flax Cake and all-new Cake are made without any Wheat protein, and although the Banana Bread is far more moist than memory serves it still cannot hold a candle to shredded Carrots, Pineapple and plenty of Baking Spices beneath slick Icing and toasted Coconut.
Also improving The Chocolate Chip Cookie, its lack of Butter, Milk or Eggs entirely imperceptible to even those who’ve done a fair bit of eating around town, fans of Chocolate would do even better to order their Cookie as the center of Loving v. Virginia while those looking past hot summer months to come can get their fix of Autumn by way of The Pumpkin Spice Cookie or Cinnamon Apple Monkey Bread.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, no matter where Chef Peter and David are catering out of the Food has always been delicious, though hopefully these two have finally found a permanent home on North Buffalo as the area most certainly needs them.
RECOMMENDED: The David’s Special Salad, The LGBTQ Sammich, The Green Goddess Chicken Salad Sammich, The Peanut Butter Snickerdoodle, The Pumpkin Spice Cookie, The Loving v Virginia, The Carrot Cake.
AVOID: N/A.
TIP: Look for opening hours at the new location soon, and for now check out Bronze Café at Juice Stars 124 South 6th Street around the corner from Carson Kitchen.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
By the time news had spread of Pawan Pinisetti’s pending departure from Top of The World Restaurant reservations had already been made for Saturday, dinner for three originally intended to take a look at Spring’s bounty quickly turning into a delicious “Bon Voyage” spanning three courses.
The fourth visit in seven months, all with the newly-crowned Chopped champion at the helm, it was ascending to the 107th Floor that guests checked in prior to occupying a window-side seats one level down, a young man this time providing professional service that was simultaneously friendly and genuine.
Tweaking everything from Appetizers to Desserts in early April, Pawan’s penchant for sourcing and simplicity on display across ten new items, it was starting with seasonal Cocktails that setting sun was watched, both Honey Bumble Bee and Top of The World’s twist on a Cable Car sweet but balanced while the Orange Cosmo is far more Spirit-forward.
Trying to show restraint with Bread, though the lightly-sugared Brioche and Baguette made for soaking-up Sauces were mostly gone by meal’s end, it was utilizing top-grade Avocados that the first of two Salads shined thanks to Hot Sauce and Sunflower Seeds, a follow-up of Tomatoes and domestic Mozzarella also performing well without trying to reinvent the wheel.
Quickly growing more meaty, Winter’s Tuna Tartare with picked Wasabi replaced by Fish brightened by Soy and Fresno Chilis, it was actually finely ground Beef that this time stole the spotlight, in one part due to the inclusion of classic accoutrements but additionally owing to fried Pita intended to be used as a delivery mechanism.
Overloading the table for round two, sixteen ounces of Grass-fed Beef from Tasmania prepared medium the centerpiece, it was with sides of Lobster Macaroni and Cheese and buttery Potatoes that each bite delivered big flavor, the addition of three Sauces gilding the proverbial lily and a toss-up between Béarnaise and Truffle Gouda Cheese as to which was better.
Neglecting to photograph Pea Pods with a hint of Mint, each bite the very definition of fresh, it was finding Brussels Sprouts a touch undercooked that focus switched back to Beef, previously-tasted Cavatelli and braised Wagyu standing up well to Horseradish-infused Cream just as Swordfish Steak did to Pepperonata that varied from sweet to spicy and back again with each bite.
Obligated to offer Scallops, the fan-favorites expertly seared atop creamy Cauliflower, it should come as no surprise to savvy diners that U3 Prawns packed far more bang for the buck with nothing more than Garlic Butter and Lemon while Lamb from New Zealand also took a “less is more” approach in allowing the Protein to shine.
Requesting Coffee with Dessert, its delivery timely despite the grand finale arriving fast, suffice it to say that Top of the World’s 21-layer Chocolate Cake and Baked Alaska both remain formidable showstoppers, though the newly-launched Butter Cake is not far off thanks to what must be a whole stick dissolved in Sugar and Flour that retains a bit of tooth, thus contrasting nicely against slowly melting Ice Cream.
FOUR AND A HALF: Although Chef Pinisetti’s move to Miami will surely present challenges for Top of The World the last seven months have ushered in a new era at The Strat, and so long as the team remains on track it seems likely that Las Vegas and it’s visitors will continue to enjoy splendid Food with an unparalleled view for many years to come.
RECOMMENDED: Honey Bumble Bee, White Chocolate Brioche, Filet Mignon Tartare, Cape Grim Grass Fed Ribeye, New Zealand Lamb, Cold Water Prawns, Warm Butter Cake, Baked Alaska, 21 Layer Chocolate Cake.
AVOID: Brussels Sprouts were undercooked and Potatoes Gaufrette with the Tuna are far too fragile for scooping.
TIP: Trips to the top of The Stratosphere are currently $18 per adult plus extra for rides…take that into consideration when considering Top of The World since diners can take in the view without exposure to the elements, or ask to visit the top at no added cost after dinner.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Impressed by a March visit to The Factory Kitchen it was with the introduction of Brunch that interest was quickly rekindled, a meal unique to the Las Vegas location allowing Chef Pérez and his staff to have a bit of fun with new recipes from the mind of Angelo Auriana.
A more sedate experience than dinner, overhead music down a few decibels and The Venetian’s Restaurant Row free of revelry, it was after greetings from Manager and Hostess that guests were led to a banquette along the inner wall, service pleasant as prior though pacing was a bit slow once the Restaurant started to fill around noon.
Warm and welcoming despite an upscale urban interior, the subdued color scheme and reclaimed wood beneath low ceilings producing a sense of intimacy that is at the same time approachable, it was while perusing a list of items that Water was filled, Cocktails soon to arrive including a proper Bellini available by the glass for just $12 or bottomless for $28.
Priced in line or lower than on-site competition, icons like Yardbird and Bouchon as well as Delmonico and Morels all competing with Grand Lux Café for top billing, it was ordering in parts that Brunch began with a plate of House-cured Salmon alongside traditional condiments, the “Toast” in reality warm Blinis that were gone too fast while slices of Fish were undoubtedly some of Sin City’s finest.
Moving next to Frittata, tanned-edges and raised center eating light but full of flavor, it was from the daily menu that Focaccina once again proved a highlight, crisp layers sandwiching soft Cheese this time a backdrop to thin strips of Pork plus organic Herbs that can be added to each diner’s liking.
Prone to daily menu changes, braised Bunny brightened by Citrus and a splash of Wine dazzling atop supple Dumplings, it is for the bargain price of $16 that guests receive two sizable Raviolo stuffed with Greens and Egg Yolk, a price-per-bite less than half what Carnevino once charged offering something every bit as delicious thanks to the addition of Pancetta cooked crisp in Brown Butter.
Conflicted by The Factory Kitchen’s Benedict, thick segments of slow-cooked Sausage proving difficult to cut without mashing a block of seared Polenta, it was fortunate that a serrated blade soon arrived alongside “Steak Amore,” the medium-rare Filet precisely cooked inside a ring of Pork and accompanied by nicely seasoned Mushrooms.
Requesting Coffee with “Dessert,” one a favorite of Pastry Chef Jorge Luque and the other offered only during weekend Brunch, it was much like Bignole and Cannoli last time that Agostoni offered bold flavors and textural contrast while $15 Pancakes were unfortunately a poor value compared to the stacks offered elsewhere, the two rounds also not fluffy as one might hope though the combination of seasonal Fruits and whipped Mascarpone was great.
FOUR STARS: Slowly gathering steam, but building a reputation on great quality and fair prices, The Factory Kitchen’s long-term success will depend strongly on its ability to differentiate itself from the rest of Venetian’s great Restaurants and after a look at both Dinner and Brunch it seems safe to say that aside from a few minor issues they are well on their way.
Detroit Pizza – Mozzarella, Tomato Sauce, Pepperoni
New York Pizza – Mozzarella, Tomato Sauce, Basil
Originally visited five years ago, though seemingly little has changed save for the desirability of DTLV, it was with Michael Vakneen on-site once again that Pop Up Pizza was visited Thursday, the young man who has since become a recognized name by way of his Pies assisting staff but insisting all he does is assemble the same recipes he created when the countered opened in 2012.
Located at Plaza Hotel & Casino, and as such an unlikely candidate for accolades including the local papers, Tripadvisor and fellow Pizzaiolos singing its praises, guests looking for Pop Up will find it halfway between the property’s front doors and Self-Parking access, the convenience no doubt part of Pop Up’s popularity but even a cursory look suggesting something better than expected.
Based on quality Ingredients and a childhood in his father’s Restaurants, Vakneen finding his love of Pizza during the recession and soaking up knowledge ever since, it is atop Dough treated to lengthy fermentation that housemade Tomato Sauce is carefully spread, the 18” whole Pies a tremendous value ranging from $18-$23 depending on topping for an airy edge and charred bottom that picks up just enough crispiness to be foldable without breaking.
Additionally offering Knots, Wings, Fried Pickles and even a Vegan Pie, all at a fair price and serving their purpose, it was with good fortune that 6:00pm additionally found one of Michael’s Detroit-style Pies fresh from the oven, the overlapping Cheese nicely caramelized into a fine lattice while the bottom was dimpled, buttery and light.
FOUR STARS: Attempting to set aside service, but impossible to do so entirely as two encounters with the same young woman were protracted to the point of exhausting, there is nonetheless no doubt that Pop Up ranks amongst Sin City’s top Slices and warrants a look from anyone in the area.
RECOMMENDED: New York Slice, Detroit Slice.
AVOID: Expectations of getting in and out of the garage in less than an hour unless grabbing pre-made slices, particularly if a new hire is working the register.
TIP: Online ordering is available, as is delivery via Postmates within a five-mile radius of Downtown.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
After a self-proclaimed “foodie” allowed Olive Garden to arrive for lunch on Tuesday it would not have taken much for Esther’s Kitchen to impress, but much like the habitually-packed Restaurant downtown it was thanks to James, Dylan, Ashley and Sonia that Thursday set a new standard for #supportlocal that had everyone talking about it even the next day.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, having recently encountered some unprecedented egos as well as the sort of incompetence that makes Big Pharma choose chains it is things like this that explain why Esther’s has become what it is.
RECOMMENDED: Radiatorre, Polenta, The Chenz, Caramel Pretzel Cookie, Dark Chocolate Sea Salt Cookie.
AVOID: N/A.
TIP: Cookies are not available at Esther’s Kitchen, but instead 108 EATS by James Trees at The Strat.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Although winter takes on a different meaning in Las Vegas the city’s best Restaurants nonetheless change seasonally, and with the onset of spring it was alongside seven others that Bardot Brasserie once again proved its meddle on Sunday.
Now in its fourth year and still unmatched in its genre, a statement equally applicable nationally as it is in Sin City, it is with a warm welcome at the podium that guests are led inside the well-appointed space, service from a familiar crew always performing well, though likely better for regulars.
Deferring to Chef Smith and a carte blanche version of Bardot’s “Signature Menu,” substitutions of new dishes for some old favorites served across two and a half hours, it was with complimentary Rose that dining began at 5:00pm, the Restaurant still quiet as guests partook in housemade Bread with imported Butter, silky Duck Liver and Steak Tartare plus Charcuterie and the Restaurant’s eponymous Snails.
Happy to see Chef Smith’s King Crab & Endive Salad around for another season, its migration from lunch to dinner a testament to the meticulous preparation that finds bitter, sweet and salty in each bite, it was prior to Bardot’s appetizer Thermidor that the first new dish was presented, late-season French Truffles really the only thing ‘Spring-like’ about what is essentially reversed Rossini with Foie Gras taking center-stage and braised Beef plus toothsome Grains acting as accoutrements.
Frequently utilizing Rouille in recent specials, the building block for Bouillabaisse imbued with Saffron and harnessed as a fragrant foil to Chilis and Chorizo that boost the Basque feel of grilled Octopus, it is with entrees that Spring truly shines, sustainable Scallops expectedly rich but tempered by Corn and Tomatoes while pan-seared Pasta is as dainty as the florettes of Cheese on top yet at the same time both earthy and fresh thanks to Morels and Provençal Sauces.
Continuing with Bardot’s upright Macaroni, an #instagram favorite that remains every bit as good as it looks, it is thinking globally that Lamb from New Zealand finds itself influenced by the French Riviera and Middle East while classic “Duck a l’Orange” gets spun into an impressive display featuring buttery Turnips, hemisected Asparagus and a variety of Citrus ranging from astringent to sugary.
Unable to resist Chef Smith’s Wellington, the advertised 14oz Filet replaced by twenty and divided for eight, it was with several waving the white flag even before finishing layers of golden Pastry, fragrant Mushrooms and luxurious Sauce that plates were reset for Dessert, though for those who still had room the feather-light Pommes Soufflé were also a highlight.
Rejuvenated by Coffee, Beans from LAMill producing a superior Espresso to all the spots serving Illy or otherwise, it was with two-each of everything sweet that Dinner came to a conclusion, old favorites such as the Mille Feuille and Macaron still textbook while the tableside Baked Alaska now features Strawberries and Rhubarb with Pineapple shifting over to Tarte Tatin that is crystallized on top and full of toasty notes balanced by Caramel and Ice Cream.
FIVE STARS: With the community continuing to flourish in all directions, another Las Vegas Boulevard veteran soon to draw diners even further south, there is still no doubt the Strip reigns, and amongst Restaurants with a check-average less than $100 none can match Bardot where Josh and his team continue to tweak and reinvent daily with universally impressive results.
RECOMMENDED: Foie Gras Parfait, House Pate, Pork Rillettes, Seared Foie Gras Rossini, Parisian Gnocchi, Duck a l’Orange, Beef Wellington, Strawberry Shortcake Baked Alaska, Cheesecake Mille Feuille, Pineapple Tarte Tatin.
AVOID: N/A.
TIP: Offer still stands, if anyone can name a French Bistro or Brasserie outperforming Bardot in North America (and back it up with evidence) I’ll fly there within 6 months to find out for myself.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Although Beer snobs may turn their nose up at Budweiser there is a reason the brand dates back over a century, and tapping into the creative minds at HEXX since January 2016 the Anheuser-Busch Corporation has showed a great deal of market insight by creating a family-friendly venue for tourists and locals to watch sports or simply sit back with a cold one overlooking the Bellagio Fountains.
Built for fans based on input from fans, televisions at every angle showing a diversity of sports and major events as well as Golden Knights games presented complete with sound, it is in the shadow of Paris’ Eiffel Tower that guests will find the expansive outdoor environment, entertainment options including foosball and shuffle board recently joining Jenga, Uno and Cards Against Humanity at the tables.
Now offering Brunch, a 9:00am opening on weekends that will align perfectly with College Football kickoff come August, it was just past 10:30am on Sunday that the Restaurant was found only part full, speakers bumping 90s hip-hop at a volume too loud while a staff of young men and women offered excellent customer service even after the place got packed around noon.
Originally built on the work of Chefs Piekarski and Silverman plus Pitmaster Eddie Manukyan, the addition of Carlos Buscaglia and former HEXX Pastry Chef Carol Garcia helping tweak old items as well as eight Brunch-only creations, it was beginning with three Fruit-forward Cocktails plus one Michelada that Brunch was underway, an eleven year old sipping Dr. Pepper quickly conquering his elders at Connect Four and later in Cards.
Focusing largely on Brunch but also items added since last visit, a generous Cheesesteak for just $13.95 showing off Eddie’s skills by placing finely shaved smoked Beef beneath melted Cheese and sweet Onions, it was while indulging in two styles of Fries that Beer Park’s “Hangover Breakfast” was presented, the innovative Brioche Bun with a Pretzel finish standing up well to a runny Egg, Mayo, Cheese and Veggies though thick-cut Bacon and slightly overcooked Chicken compromised the Sandwich’s ability to be cut using provided silverware.
Next receiving an entirely new Pretzel, the “Soft Twist” still suggested on Beer Park’s menu replaced by a fried braid that eats unexpectedly light despite being brushed with Butter, it was with every bite gone and a bit of Beer Cheese leftover that a Breakfast Burrito arrived, the nearly one-pound specimen easily sharable by two hungry adults and boldly spiced with Chorizo and smoky Salsa that is reined in by Eggs, Cheese and Sour Cream.
Seemingly offering Avocado Toast as an obligation, though $9.95 for a good-sized portion with Eggs and Feta is a great deal compared to many, it was alongside this that Smoked Salmon and French Toast were served, the former not made on-site but nonetheless good with its accoutrements while the later performed well with or without Syrup thanks to Almond Brittle and Honey Butter.
Less sold on Smoked Brisket Hash, only some of the Potatoes “crispy” and Peppers overwhelming Protein, it was instead the oversized PB&J Sandwich that took center stage to finish, both it and the Granola Parfait bright with Fruit and lots of texture though the addition of Bacon and Bananas to the Sandwich moves it from something simple to a dish that should be served with “Viva Las Vegas” playing in the background.
FOUR AND A HALF STARS: Never a Beer drinker, but forever a sports fan and proponent of places serving good Food, it is fantastic news for both tourists and locals with children that Beer Park now offers brunch, and aside from overly loud music the combination of fair pricing, portions and quality is excellent.
RECOMMENDED: Grand Slam Peacharita, Smoked Prime Rib Cheesesteak, Fried Pretzel, Breakfast Burrito, PB&J Sandwich, Granola Parfait.
AVOID: Smoked Brisket Hash needs a bit more finesse to let the Meat show.
TIP: See the Website for a list of upcoming events including Knights watch parties, Electric Brunch and more.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor
Although Eric and Bruce Bromberg may not be as well-known as Bobby Flay or Wolfgang Puck their cadre of Restaurants suggest no lack of success, twenty-three and counting with the newest Blue Ribbon Sushi Bar & Grill having opened in January 2019 at Red Rock Casino, Resort & Spa.
Now in the industry since 1992, the original Blue Ribbon still open in New York and focused on upscale-casual items like the brother’s famous Fried Chicken, Roasted Meats and Shellfish, it is approaching Red Rock from the north that guests will find Sushi Bar & Grill across from Masso Osteria, the former “Libre” thoroughly redone including a spacious outdoor patio.
Familiar with the Bromberg’s cooking from both Brooklyn Bowl and now-shuttered Blue Ribbon Fried Chicken, the former better than one might guess while the latter couldn’t possibly justify its prices in the suburbs, it is at the entrance that guests are greeted by hostesses at a small podium, the plaid “uniforms” of servers as well as managers achieving the intended purpose of making the place feel relaxed even though several early-arriving diners were still donning work attire.
Open from 4:30pm until 11:00pm and an hour later on weekends, the “Lucky 7 Social Hour” offering Food and Beverage discounts for the first ninety and last sixty minutes daily, it was seated in a booth towards the front that an over-explaining young man presented menus, a description of format as well as what seemed like twenty recommendations droning on as though he was an automaton.
Soon replaced by a female staff-member, her ability to read a table much better and service fine henceforth, it was as Reggae played a bit too loud that opening plates were picked, five from the Happy Hour menu served in short succession with some, such as $13 Shrimp for $7, a better deal than others.
Attempting to set aside a strong dislike for the music across ninety minutes, no small task considering the volume and incongruous nature, it was beginning with Teppanyaki Pork Belly that first impressions of Food were formed, each bite well cooked and fat rendered such that it plays well off Onions just as Chicken Thighs with crispy Skin work well with accompanying Scallions.
Less impressed by the aforementioned Shrimp, all three overcooked and smaller than their standard pricing would suggest, it was returning to form that smoky Eggplant found its foil in sweet Miso while the Matzo-crusted Chicken Wings offered for just $1.75 a piece during Social Hour carry a lot of Meat beneath greaseless Batter and bold spices including Cayenne and Paprika.
Skipping Sushi, though everything from O-Toro to daily specials of Firefly Squid and Giant Clam are offered, it was after a brief wait that entrees arrived, a man who may have been the manager immediately pointing out that the $30 half-Lobster was dramatically under-portioned and promising another while guests instead focused their attention on Tempura Shrimp that are better with regular Mayonnaise than the Wasabi version plus Oxtail Fried Rice topped by an Omelet folded around Bone Marrow that, when mixed, is absolutely delicious and sharable by four thanks to its richness.
Happy with both halves of the Lobster, though the second was noticeably larger, it was liberally applying Miso Butter to both sweet flesh and a side of mashed Purple Potatoes that savories came to a conclusion, the Dessert Menu that is not listed online soon arriving and tempting with Blue Ribbon’s “Chocolate Bruno,” though it was a thick slice of impeccably grilled Brioche topped infused with Ginger Custard and topped by Ice Cream that won out and stole the show as the night’s best dish.
THREE AND A HALF STARS: Although Red Rock remains the crown jewel of Station Casino’s collection the Resort hasn’t had much luck with their north-facing Restaurants, a trend Blue Ribbon Sushi Bar & Grill hopes to remedy with Bruce and Eric Bromberg’s New York concept featuring Sushi, Steaks and signatures at prices competitive with other Summerlin staples, though the music and a occasional kitchen errors show room for improvement.
AVOID: Tiger Shrimp Skewer, seating closer to the Casino interior where music is particularly loud as a result of internal and external speakers.
TIP: Blue Ribbon Sushi Bar & Grill uses the Bromberg’s original Fried Chicken recipe which is distinctly different (and far better than) the fast-casual Blue Ribbon Fried Chicken brand previously sold in Downtown Summerlin.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Located at 1040 East Flamingo Road, an area dense with Indian Restaurants and UNLV students, it was late 2017 that owner Ulzan Mehta merged India Oven and India Masala to become India Oven Masala Bar & Grill, the interior one of Las Vegas’ most elegant and the combination of dishes representing North and South India offering a great deal of diversity.
Not far from Maryland Parkway and the National Atomic Testing Museum, a $12.99 daily Lunch Buffet expectedly popular with nearly fifty items on rotation, it was to #supportlocal that catering was requested across town on Wednesday, the spread for 25 guests arriving on-time, temperature appropriate and complete with all seviceware, plates and utensils.
Happy to let the accountant-turned-cook concoct a menu, previous catering in August of 2018 pleasing a variety of guests, it was with bold smells perfuming the office that attendees gathered plates and perused options before selecting, familiar items such as moist Tandoori Chicken, fluffy Naan and Salad predictably going first while Samosas also proved popular once an Indian physician showed a few folks how well the lightly spiced mix of Potatoes and Vegetables went with Tamarind Chutney.
More slow to accept Saag Paneer, though India Oven Masala Bar & Grill’s is one of the best in town thanks to generous pieces of Cheese and Spinach that is nearly creamed, it was no surprise that Butter Chicken many mistakenly called Tikka Masala also went quickly, the brightness of Coriander particularly noteworthy while Ginger and Cardamom formed the primary flavors permeating Bone-In Goat meat.
Serving vegetarian needs with a fairly basic Curry, the Tomato-heavy Aloo Mutter performing better but not offering the sort of visuals likely to entice the inexperienced, it was instead two Punjabi dishes plus Dessert that impressed three Indian staff members plus open-minded guests, Dal Makhani taking Lentils in an unexpected direction by way of Cream and Butter while fried Chickpea Flour stood up well a thick Yogurt Gravy in a dish called Kadhi Pakora before finishing sweet with grated Bottle Gourd combined with Ghee, Sugar, Fruit and Nuts.
N/A: Making it blog policy to not ‘rate’ places based on catering alone there are only a few Indian Restaurants in town that offer the breadth and quality to please a diverse staff, and on Wednesday Ulzan Mehta and his team at India Oven Masala Bar & Grill outperformed expectations once again with old favorites and novelties alike.
TIP: Proud to offer catering as well as a 10% discount to UNLV students, those simply looking for small order delivery will be glad to know the website also offers service by BItesquad
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
