Endo Edibles

April 14, 2018
11:56 AM
by: Uhockey

The Kitchen at Atomic [2,] Las Vegas NV

The Kitchen at Atomic

Modern Times Cold Brew

Not Your Average Joe – Stout Casked Whiskey, Modern Times Cold Brew, Anise, Milk, Coconut

Hot Smoked Trout – Chives, Lemon, Toast, Gooseberries

English Pea Hash – Mint, Lemon Zest on Grilled Toast

Fries – Saffron Aioli, Ketchup

Beefy Monkey Bread – Honey Glazed Biscuits, Caul Fat, Shaved Cured Beef

Roasted Baby Potatoes – Sea Salt, Herbs

Seared Pork Belly – Coffee, Orange Zest

Higuera St. Breakfast Burrito – Scrambled Egg, Cheese, Tri-Tip, Salsa, Potato, Sour Cream

White Creamed Grits – Garlic, Cream

Eggs Poached in Tomatoes – Farm Eggs, Tomato, Chickpeas, Cilantro, Toast

D.K. Chicken Fried Steak – Chicken Fried Steak, Gravy, Two Eggs, Toast

Whiskey Bread Pudding – Bourbon Barrel Syrup, Strawberries, Honey Whipped Cream

When Justin Kingsley Hall took over The Kitchen at Atomic it was almost certain that Downtown Las Vegas was about to receive another great Restaurant and having already been impressed by Dinner service it was together with three others that Brunch was sat down to on Saturday, Chef Hall’s various former homes inspiring a menu that lacks for neither quality nor creativity.

Opening the garage door looking onto East Fremont widely, Las Vegas’ early-Spring as well suited for al fresco enjoyment as Sin City always is for day drinking, it was seated in a rounded leather booth that guests were greeted by a server named Cameron, the menu as yet difficult to find online tempting with sections labeled Small Plates, Sides, Entrees and Seafood Shenanigans.

Restricted to folks 21-and-older, an understandable limitation not uncommon in Sin City, it was as the likes of Led Zeppelin played at low volume from speakers overhead that Brunch began with a slow roll-out of plates, the first of two $4 orders of Fries crisp and delicious whether with Ketchup or aromatic Saffron Aioli alongside deboned Smoked Trout and Vegetarian Hash that offer plenty of temptation themselves, the former simply allowing excellent Fish to shine while diced Spuds enlivened by Peas and Citrus provide an inspired alternative for those who’ve had enough of Avocado Toast.

Nowhere near as busy by day as in the evening, a combination of factors including Atomic Liquor’s storied history as a late-night favorite likely at play, it is on the Menu’s backside that diners will find a handful of Cocktails created to compliment the full Bar and whether one opts for a Mimosa, Bloody or the Cold Brew-based “Not Your Average Joe” they can rest assure that the price is right as ingredients are as carefully selected as those that make up the Cuisine.

Smartly making familiar plates his own without abandoning the original concepts, Hall’s side of “Bacon” in reality thick slices of Pork Belly cured on-site with Coffee and Orange, those seeking a dish that truly stands out would be well advised to request at least one order of “Beefy Monkey Bread” featuring three caramelized Rolls presented sticky beneath Bresaola, though the meatless contingent is certainly not forgotten whether one selects the daily Urban Seed Salad, fragrant Baby Potatoes or Atomic’s take on Shakshuka that adds Chickpeas for texture amidst spicy Tomato Sauce and poached Eggs.

Allowing plenty of time to linger over Coffee and conversation, the large space and high ceilings offering a far less frenetic feel than eat or Carson Kitchen, those with more robust appetites will be pleased to know The Kitchen at Atomic does not hold back when it comes to plates labeled as Entrees, the Burrito named after a Street in Hall’s hometown of San Luis Obispo easily enough to feed two from its assortment of Eggs, Cheese, Potatoes and Beef while Chicken Fried Steak reportedly dedicated to Other Mama’s Dan Krohmer sees 10oz of Grass-fed Beef from Tasmania flattened and exquisitely tender alongside two Farm Eggs and Toast for just $21.

Never one to pass on Grits, the Southern staple here whipped thick with Cream and Garlic, those looking to end things on a high note will be happy to learn that the SLO-boy’s famous Whiskey Bread Pudding also makes an appearance at Brunch, here ditching the Cardamom and skillet in favor of a French Toast preparation completed by Barrel aged Maple Syrup and lightly sweetened Cream.

FIVE STARS: Well-culled but offering plenty of options to suit a variety of appetites The Kitchen at Atomic immediately becomes the weekend’s best reason to be in DTLV for Brunch unless one is below the legal drinking limit.

RECOMMENDED: Beefy Monkey Bread, English Pea Hash, Hot Smoked Trout, D.K. Chicken Fried Steak, Whiskey Bread Pudding.

AVOID: Cans of Cold Brew for $6 are a bit steep, though the blend is very smooth.

TIP: Brunch Menu offered Saturday and Sunday from 10:00a-2:30p with Dinner service Thursday through Saturday 5pm to 2am, Sunday and Wednesday 5pm till midnight. Be aware online menus, especially those seen on sites like Yelp or Foursquare, may not be representative of current availability.

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

www.atomic.vegas/the-kitchen

Posted in Atomic Liquors, Bread Basket, Bread Pudding, Breakfast, Coffee, Dessert, Food, French Toast, Kitchen at Atomic, Las Vegas, Nevada, Pork, The Kitchen at Atomic Tagged 100% Maple Syrup, Aioli, Anise, Atomic, Atomic Liquors, Baby Potato, Baby Potatoes, Bacon, Beef, Beefy Monkey Bread, Biscuit, Biscuits, Bourbon Barrel Syrup, Bread, Bread Puddding, Breakfast, Breakfast Burrito, Bresaola, Brunch, Burrito, Butter, Caul, Caul Fat, Cheese, Chicken Fried Steak, Chickpea, Chickpeas, Chive, Chives, Cilantro, Coconut, Coconuts, Coffee, Cold Brew, Cold Brew Coffee, Cow, Cream, D.K. Chicken Fried Steak, Dan Krohmer, Dessert, Desserts, DTLV, East Fremont, Egg, Egg Yolk, Egg Yolks, Eggs, Eggs Poached in Tomatoes, English Pea, English Pea Hash, English Peas, Farm Egg, Farm Eggs, Fat, Food, Foodie, Fremont East, Fried Egg, Fried Eggs, Fried Steak, Fries, Fry, Garbanzo Bean, Garbanzo Beans, Gooseberries, Gooseberry, Gravy, Grilled Toast, Hash, Herb, Herbs, Higuera St. Breakfast Burrito, Honey, Honey Glazed Biscuits, Honey Whipped Cream, Hot Smoked Trout, Justin Kingsley Hall, Ketchup, Kitchen at Atomic, Las Vegas, Lemon, Lemon Zest, Lemons, LV, Maple, Maple Syrup, Michael Uzmann, Milk, Mint, Mints, Modern Times, Modern Times Cold Brew, Modern Times Cold Brew Coffee, Monkey Bread, Nevada, Not Your Average Joe, NV, One7, Orange, Orange Zest, Oranges, Pastries, Pastry, Pea, Peas, Pig, Poached Egg, Poached Eggs, Pork, Pork Belly, Potato, Potatoes, Pudding, Roasted Baby Potatoes, Saffron, Saffron Aioli, Salsa, Salt, Scrambled Egg, Scrambled Eggs, Sea Salt, Seared Pork Belly, Shakshuka, Shaved Cured Beef, Sin City, Smoked Trout, Sour Cream, Steak, Stout Casked Whiskey, Strawberries, Strawberry, Sugar, Syrup, The Kitchen at Atomic, Toast, Tomato, Tomatoes, Tri-Tip, Trout, Urban Seed, Vegas, Whipped Cream, whiskey, Whiskey Bread Pudding, whisky, Yolk, Yolks, Zest

April 13, 2018
7:07 PM
by: Uhockey

Bomb Tacos (Durango,) Las Vegas NV

Bomb Tacos

Horchata with Toasted Rice

Chips – Salsa Verde, Salsa Rojo, Guacamole

Carne Asada Tacos – Onions, Cilantro, Guajillo Sauce, Guacamole

Al Pastore Tacos – Onions, Cilantro, Pineapple, Guajillo Sauce, Guacamole

Wet Carnitas Burrito – Rice, Beans, 3 Quesos, Tomatillo, Pico de Gallo, Sour Cream, Guacamole

Shrimp Tacos – Creamy Cilantro Chile Sauce, Cabbage, Pico de Gallo, Cheese

Crispy Beef Brisket Tacos – Lettuce, Pico de Gallo, Sour Cream, Guacamole, Cotija Cheese, Guajillo Sauce

Carne Asada Curly Fries – Tomatillo, 3 Quesos, Pico de Gallo, Sour Cream, Guacamole

Crispy Potato Taco – Lettuce, Guajillo Sauce, Cotija Cheese, Sour Cream, Pico de Gallo, Guacamole

Mushroom Taco – Onion, Cilantro, Cotija Cheese, Guajillo Sauce, Guacamole

Shrimp Diablo Taco – Cabbage, Pico de Gallo, Sour Cream, Habanero Sauce

Bistro Taco – Onions, Cilantro, Guajillo Sauce, Guacamole, Fried Egg

Chorizo Taco – Onions, Cilantro, Guajillo Sauce, Guacamole

In a city where Tacos can be found up and down several roads east of Las Vegas Boulevard, not to mention on any number of 24/7 Bar menus for prices that frequently exceed ingredient quality, it was not until news broke of Robert Solano’s Bomb Tacos opening a second location downtown that the decision to visit his Westside original became pressing, a stop late Friday finding the Chef and his team turning out the sort of Meats and Sauces rarely seen Stateside at prices so affordable.

Open now for just over a year on South Durango across from Desert Breeze Park, a location invisible driving South and hidden going North further handicapped by a subpar website and lack of Facebook Geo-tagging, it is likely surprising to most that Bomb Tacos has actually been around so long in the Plaza also harboring Other Mama and TC’s Rib Crib, the simple signage probably not helping matters though those lucky enough to step inside will invariably be rewarded.

No stranger to the local dining scene, Solano’s involvement in Mundo at World Market Center probably his most well-known role despite time previously spent at Michelin-starred Topolobampo in Chicago, guests entering Bomb Tacos will quickly find themselves thrust into a space full of hand-built furniture where Spanish tunes play loudly, the menu scrawled in Chalk to one side with additional items including Vegetarian options as well as Beverages also available.

Operating out of a tiny kitchen with no walk-in, the product assuredly fresh and Sauces made “at least once” daily as told by the affable owner, it is after assessing the options that diners are invited to make their requests at a window where money is exchanged, a brief wait of no more than ten minutes to follow with some items coming out quicker than others, though those desiring things to be ‘coursed out’ should make it known when placing their order.

At this time a more full-service space than the one on Carson in DTLV, housemade Jamaica and Horchata for which Solano toasts his Rice to create a complex and nutty finish complimenting a collection of Mexican Sodas, it is wise for any who enjoy Chips and Salsa to begin with a basket additionally carrying made-to-order Guacamole for just $6, the fresh Chips a nice touch even though Tortillas are not made on-site while the dark Red Dip eschews heat in favor of smokiness.

Looking next at the Restaurant’s eponymous item, a variety of braised or fried Meats and Vegetables offered beneath fresh toppings including Solano’s signature Guajillo Pepper Sauce, it is no mistake that Bomb Taco’s best-seller is the Carne Asada listed atop the menu for just $2.25, the cheapest item intended as a hook and barely making its money back considering the tender Sirloin’s quality while thinly shaved Al Pastor is also a worthy contender for stomach space given its poignant aromatics that are carefully balanced with cubed Pineapple.

Further impressing with Fried Shrimp set-up against Purple Cabbage, the use of Cilantro Dressing instead of Peppers allowing Crustaceans to shine while those looking for a real punch in the mouth may instead upgrade to “Diablo” by way of Housemade Habanero Sauce, it is briefly stepping away from Tacos that guests will find Nachos, Burritos and Carne Asada Fries, the latter as messy as it is delicious with enough crispy coils and Beef to feed a group while the Tomatillo Salsa-soaked Flour Tortilla stuffed with Beans, Rice, Meat and Cheese should also be shared by all but those who are almost starving.

Capping individual Taco costs at $5, both the aforementioned Shrimp Diablo and “Bistro” version with Beef beneath fried Eggs still a good value as priced, a hidden gem on the menu is Solano’s double-coooked Chorizo that comes as a sliced Link rather than ground and dry like so many others, the intrinsic heat used as an accent rather than overwhelming everything else and arguably the most delicious item available.

Not forgetting those with dietary exclusions, Corn and Flour Tortillas interchangeable, it is with a nod to Vegetarians as well as Vegans that Bomb Tacos additionally offers three Meat-free options including earthy Mushrooms cooked snappy as well as diced Potatoes that mimic the texture of Ground Beef with lots of Seasoning, though those not harboring such restrictions should probably consider the juicy Beef Brisket on a light and crunchy Shell instead.

FOUR STARS: Truly a hard scene to differentiate oneself in, the competition abundant and prices highly variable from Strip to Suburbs, there is no doubt that Bomb Tacos is amongst the West Side’s best in terms of authenticity, quality and price – the too loud for comfort music, lack of Dessert or Beer and poor visibility (both online and from the street) notwithstanding.

RECOMMENDED: Horchata, Chorizo Taco, Mushroom Taco, Crispy Beef Brisket Taco, Carne Asada Curly Fries.

AVOID: The Potato Taco serves its purpose but is certainly not for everyone and the lack of a liquor license may also turn some off, though Beer is available at the location downtown.

TIP: Daily specials are occasionally offered on Social Media, Solano’s Octopus Taco said to be very impressive and a Lobster Taco apparently “coming soon” also something to be on the lookout for.

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

www.bombtacos.com

Posted in Bomb Tacos, Bomb Tacos Durango, Bomb Tacos Las Vegas, Bomb Tacos LV, Bomb Tacos Westside, Food, Las Vegas, Nevada, Pork Tagged 3 Quesos, Al Pastor, Al Pastor Taco, Al Pastor Tacos, Al Pastore, Al Pastore Taco, Al Pastore Tacos, Avocado, Avocados, Bean, Beans, Beef, Beef Brisket, Bistro Taco, Bistro Tacos, Bomb Tacos, Bomb Tacos Durango, Bomb Tacos Las Vegas, Bomb Tacos LV, Bomb Tacos Westside, Brisket, Burrito, Cabbage, Carne Asada, Carne Asada Curly Fries, Carne Asada Fries, Carne Asada Taco, Carne Asada Tacos, Carnitas, Carnitas Burrito, Cheese, Chiles, Chili, Chilis, Chip, Chips, Chorizo, Chorizo Taco, Chorizo Tacos, Cilantro, Corn, Corn Tortilla, Corn Tortillas, Cotija, Cotija Cheese, Cow, Creamy Cilantro Chile Sauce, Crispy Beef Brisket, Crispy Beef Brisket Taco, Crispy Beef Brisket Tacos, Crispy Potato, Crispy Potato Taco, Crispy Potato Tacos, Crispy Potatoes, Curly Fries, Curly Fry, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Flour, Flour Tortilla, Flour Tortillas, Food, Foodie, Fried Egg, Fried Eggs, Fries, Fry, Guacamole, Guajillo, Guajillo Pepper, Guajillo Peppers, guajillo sauce, Habanero, Habanero Pepper, Habanero Peppers, Habanero Sauce, Horchata, Horchata with Toasted Rice, Las Vegas, Lettuce, LV, Michael Uzmann, Mushroom, Mushroom Taco, Mushroom Tacos, Mushrooms, Nevada, NV, Onion, Onions, Pepper, Peppers, Pico, Pico de Gallo, Pig, Pineapple, Pork, Potato, Potatoes, Purple Cabbage, Queso, Rice, Robert Solano, Salsa, Salsa Rojo, Salsa Verde, Sauce, Shrimp, Shrimp Diablo, Shrimp Diablo Taco, Shrimp Diablo Tacos, Shrimp Taco, Shrimp Tacos, Sin City, Sour Cream, Taco, Tacos, Toasted Rice, Tomatillo, Tomatillos, Tomato, Tomatoes, Tortilla, Tortilla Chip, Tortilla Chips, Tortillas, Vegan, Vegas, Vegetarian, Wet Carnitas Burrito, Yolk, Yolks

April 13, 2018
4:05 PM
by: Uhockey

Cookies by Design, Las Vegas NV

Cookies by Design

Red Velvet with White Chocolate Chips

Oatmeal Raisin

Chocolate Chip

Chocolate Decadent

Chocolate Chip with Pecans

Suffice it to say that “Cookie Bouquets” were an unknown entity before a pharmaceutical representative entered the clinic porting several branded Sugar Cookies on sticks and although none were tried from that batch a decision was made to stop in, the fact that “Cookies by Design” is a nationwide chain also new information though it seems they’ve been in business for over three decades.

Described as “The original Cookie Bouquet Company” with both italics and ® added to the tagline, the fact that there are others not all that shocking in an era of “edible arrangements,” the reason many have probably not seen the Las Vegas franchise is it’s tucked away location in the back corner of a strip mall on Decatur, the signage not exactly eye catching and the woman running the shop not particularly pleasant, either.

Not currently in the market for Food-flowers, though a call made earlier that day confirmed individual Cookies are available, it was around 4:00pm that the store was entered and although only one man who appeared to be some sort of delivery guy was present it immediately felt like ‘business’ was disrupted – a curt “Can I help you?” answered by a request for “one each” of eight choices from a glass case though it turned out only five were available, the ones on display apparently not actual inventory but examples of what is kept in back.

Admittedly offering some cute ideas, the decorated Sugar Cookies embracing pop culture by way of Emojis, Unicorns and Build-a-Bear shapes, it was instead five flavors not that different from what one might find at CREAM or Sweet Addictions were selected at $1.50 each, first bites of Chocolate Chip and subsequently one with Pecans showing consistency from edge to middle that does not change and thus making one question ingredient quality as such a thing is pretty difficult to accomplish with just Butter, Flour, Eggs and Sugar.

Expectedly sweet, the fact that every grocery store and national brand of packaged Dessert has decided to eschew nuance in favor of Sugar and shelf-life part of the reason a truly good Cookie is hard to find outside of mom n’ pop bakeries or family recipes, those looking for the best of what Cookies by Design has to offer should probably consider one called “Chocolate Decadence,” the plethora of Cocoa Powder at least helping to rein things in whereas both Red Velvet and Oatmeal Raisin are probably equally mundane at half the price from Costco or Albertsons.

ONE AND A HALF STARS: Perhaps an acceptable option for someone ill in the hospital, a small child or ‘corporate gifting’ that will invariably end up in the dumpster the only real thing Cookies by Design has going for it is convenience and branding, neither of which should be motivating factors if one really wants to deliver a memorable present.

RECOMMENDED: Chocolate Decadence.

AVOID: Red Velvet, Oatmeal Raisin.

TIP: Each Cookies by Design is independently owned so perhaps other locations fare better.

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

www.cookiesbydesign.com

Posted in Cookies by Design, Dessert, Food, Las Vegas, Nevada Tagged Chip, Chips, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chip with Pecan, Chocolate Chip with Pecan Cookie, Chocolate Chip with Pecan Cookies, Chocolate Chip with Pecans, Chocolate Chip with Pecans Cookie, Chocolate Chip with Pecans Cookies, Chocolate Chips, Chocolate Decadent, Chocolate Decadent Cookie, Chocolate Decadent Cookies, Cookie, Cookies, Cookies by Design, Oat, Oatmeal, Oatmeal Raisin, Oatmeal Raisin Cookies, Oatmeal Raisin Coookie, Oats, Raisin, Raisins, Red Velvet, Red Velvet Cookie, Red Velvet Cookies, Red Velvet with White Chocolate Chips, Red Velvet with White Chocolate Chips Cookie, Red Velvet with White Chocolate Chips Cookies, White Chocolate, White Chocolate Chip, White Chocolate Chips

April 7, 2018
6:37 PM
by: Uhockey

Send Noodles, Las Vegas NV

Send Noodles

Thai Tea

Tempura Green Beans – Spicy Aioli, Unagi Sauce, Togarashi, Toasted Almonds

Gyoza – Pork, Shrimp, Ginger, Cilantro

Bang Bang Broccoli – Crispy Broccoli, TRUFF Aioli, Scallions

Okonomiyaki Pancake – Cabbage, Scallions, Mountain Yam, Kewpie Mayo, Bonito, Nori

Crispy Chicken Bao – Cucumber, Daikon, Sweet Chili, Jalapeno, Cilantro

Singapore Noodles – Shrimp, BBQ Pork, Curry, Vermicelli Noodles, Onion, Scallions

Dan Dan Mein – Ground Pork, Tofu, Cucumber, Shiitake Mushroom, Peanuts

Ramen Mac-n-Cheese – Ramen Noodles, Cheddar, Smoked Gouda, Cream Cheese, Spicy Rice Cracker

Mango Sticky Rice – Sweet Coconut Cream, Rice, Sesame, Mango

Sesame Balls – Adzuki Beans, Glutinous Rice, Sesame Seeds

Nutella Honey Toast – Vanilla Ice Cream, Chocolate Ice Cream, Honey, Nutella, Strawberries

So far making up for the closure of Alize with an impressive makeover of their 24-hour Café and Buffet it was alongside six others that a seat was taken at Send Noodles inside The Palms on Saturday, ages from Children to a Senior Citizen represented including a Chef and Assistant General Manager from elsewhere with all coming away a bit confused by what turned out to be a hit n’ miss meal.

Created by Station Casinos under the direction of Joseph Kudrak and Francis Mo, the former’s oversight a big part of A.Y.C.E. and Lucky Penny’s success with the latter operating as the Noodle Bar’s top toque, Send Noodles is described as featuring “a robust menu with influences from Mandarin, Cantonese, Szechuan, Japanese, Korean, and Thai cuisines as well as creative takes on American and Italian classics using Asian ingredients” and although no menu is yet posted online the concept proves true to its word with seating inside for perhaps fifty at most.

Open now for just four weeks on the north edge of The Buffet, its narrow profile and sparkling-clean bar catching eyes behind neon signage and a hostess podium, it was shortly after getting settled in that beverages including $28 Sake and $6 Thai Tea from a Can were served in addition to Water, Chef Mo stopping by with an associate to say hello and then turning the night over to servers unafraid to upsell more expensive items like Duck and Lobster but otherwise sufficient in their role.

A bit busy to begin but settling down by 7:30pm, an order placed in three rounds coursed out as anticipated save for one forgotten item that was brushed away with excuses rather than an apology, it was while chatting that dinner got started with crave-worthy fried Green Beans topped in Eel Sauce and bright spices while flavorless Gyoza identical to those at Lucky Penny disappointed for $10, the $12 “Bang Bang Broccoli” next proving to be the night’s most polarizing selection as some found the heavily truffled Hot Sauce off-putting while others felt it worked well in the plate’s context.

Intentionally inauthentic but occasionally sticking to tradition, the Japanese Pancake as fluffy and funky as expected beneath dancing Bonito, those looking for excellent Bao would be well-advised to check out crispy Chicken painted in fermented Chili and dressed in crunchy Vegetables while rumor has it the Beef Cheek version is less than stellar, one youth refusing to eat anything but the steamed Bun and his father confirming the Beef was too sweet and unpleasantly textured.

Moving onward to Noodles, a bowl of house Ramen and Mapo Tofu fulfilling the needs of a Gluten-free member of the table, it was in the opinion of one that Singapore-style Vermicelli could have used a bit more Curry that others found fault in overcooked Shrimp, the Dan Dan Mein on the other hand performing very well and appropriately spicy while $11 “Ramen Mac-n-Cheese” was sticky, rich and full of textures that were appealing to all.

Rounding out the evening with Desserts, all three from Send Noodles menu served in double portions, suffice it to say that fans of Adzuki Bean Paste will happily devour Sesame Balls featuring a crispy exterior and almost no oiliness while no one particularly enjoyed Mango Sticky Rice that was thick, pasty and nearly devoid of sweetness, the exact opposite situation as found in $10 Nutella Honey Toast that is every bit as delicious as it sounds but definitely best shared by two or more.

THREE STARS: Certainly not mailing it in with a menu of high aspirations and prices far lower than on-Strip competition it seems as though Send Noodles still needs time to dial in their recipes before being fully recommendable, though those selecting carefully and dining with a group can easily sample a lot of good stuff without spending more than $30-40.

RECOMMENDED: Ramen Mac-n-Cheese, Crispy Chicken Bao, Tempura Green Beans, Dan Dan Mein, Sesame Balls.

AVOID: Gyoza, Beef Cheek Bao, Mango Sticky Rice, Canned Thai Tea.

TIP: Open 11a-11p daily.

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

www.palms.com/send-noodles.html

Posted in Dessert, Food, Ice Cream, Las Vegas, Nevada, pancake, Pancakes, Pork, Send Noodles, Send Noodles The Palms, Truffle, Truffles Tagged Adzuki, Adzuki Bean, Adzuki Bean Paste, Adzuki Beans, Aioli, Almond, Almonds, Bang Bang Broccoli, Bao, Bao Buns, BBQ, BBQ Pork, Bean, Beef, Black Sesame, Black Sesame Seeds, Bonito, Bonito Flake, Bread, Broccoli, Buns, Cabbage, Cheddar, Cheddar Cheese, Cheese, Chicken, Chili Paste, Chocolate, Cilantro, Coconut, Coconut Cream, Coconuts, Cow, Cracker, Crackers, Cream, Cream Cheese, Crispy Broccoli, Crispy Chicken, Crispy Chicken Bao, Cucumber, Cucumbers, Curry, Daikon, Daikon Radish, Dan Dan Mein, Dan Dan Mein – Ground Pork, Dessert, Desserts, Eel Sauce, Egg, endoedibles, Food, Foodie, Francis Mo, Fried Chicken, Ginger, Glutinous Rice, Gouda, Gouda Cheese, Green Bean, Ground Pork, Gyoza, Honey, Hot Sauce, Ice Cream, Iced Tea, Jalapeno, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Joe Kudrak, Joseph Kudrak, Kewpie, Kewpie Mayo, Las Vegas, LV, Mac & Cheese, Mac and Cheese, Mac n' Cheese, Macaroni, Macaroni & Cheese, Macaroni and Cheese, Mango, Mango Sticky Rice, Mangos, Mayo, Mayonnaise, Michael Uzmann, Mountain Yam, Mountain Yams, Mushroom, Mushrooms, Nevada, Noodle, Noodles, Nori, Nutella, Nutella Honey Toast, NV, Okonomiyaki, Okonomiyaki Pancake, Onion, Onions, Pancake, Pancakes, Pastries, Pastry, Peanut, Peanuts, Pig, Pork, Radish, Radishes, Ramen, Ramen Mac-n-Cheese, Ramen Noodles, Red Bean, Red Bean Paste, Red Beans, Rice, Rice Cracker, Rice Crackers, Sauce, Scallion, Scallions, Seaweed, Seed, Seeds, Send Noodles, Send Noodles The Palms, Sesame, Sesame Balls, Sesame Seeds, Shiitake Mushroom, Shiitake Mushrooms, Shrimp, Sin City, Singapore Noodle, Singapore Noodles, Smoked Gouda, Smoked Gouda Cheese, Soy, Spicy Aioli, Spicy Rice Cracker, Spicy Tofu, Steam Bun, Steam Buns, Sticky Rice, Strawberries, Sugar, Sweet Chili, Sweet Chilis, Sweet Coconut Cream, Tea, Tempura Green Beans, Thai Tea, The Palms, Toast, Toasted Almonds, Tofu, Togarashi, Togarashi Spice, TRUFF, TRUFF Aioli, Truffle, Truffle Oil, Truffles, Unagi, Unagi Sauce, Vanilla, Vegas, Vermicelli, Vermicelli Noodles, Whipped Cream, White Sesame, White Sesame Seeds

April 7, 2018
2:05 PM
by: Uhockey

Cinnaholic, Las Vegas NV

Cinnaholic

Nutty Professor – Butterscotch Frosting, Walnuts, Pecans

Crunchy PB & J – Peanut Butter Frosting, Crunchy Pecans, Strawberry Jam

Chocolate Chip Cookie

Fudge Brownie

It was almost immediately upon Cinnaholic’s announcement of impending Las Vegas arrival that an e-mail was sent to corporate, a refusal to answer inquiries about Ingredients save for “proprietary” since expanded to a lengthy list on the website confirming suspicions that little is “natural” about the their Vegan Cinnamon Rolls but recent comments from a local Chef enough to justify a visit…if only to see for oneself if it was really as bad as suggested.

Now open for a year in The Mall at Grand Canyon with additional outposts in Henderson and Centennial, a win on the television program “Shark Tank” apparently enough to take an idea for DIY-Cinnamon Rolls mainstream, it was just past two o’clock that the small store was found to be empty, a smell of Cinnamon in the air and two young women quickly offering greetings with smiles on their faces.

In reality a simple concept not dissimilar to Fro-yo or Shaved Ice, fresh Baked Cinnabuns ready to be crowned with Frosting plus a vast array of toppings, guests at Cinnaholic are welcome to choose from over forty suggested varieties or build their own piece-by-piece, the former seemingly best to see how their ideas fare and one Bun selected to personal preference while the other was deferred to the servers.

Not a spot where one should expect to wait long, the “Straight from the Oven” slogan on a back wall sort of misleading as previously baked Rolls behind the counter are visibly extracted from a warmer, it was with The Rugrats playing on a television that two non-Cinnamon Roll options were tasted while waiting just five minutes, the Chocolate Chip Cookie lacking any crispiness much like Chewy Chips Ahoy while Cinnaholic’s Brownie fares far better, the dense fudgey square one of Sin City’s best and a deal at just $2.50.

Setting aside more than half of the Cookie and Brownie as Cinnamon Rolls were passed across the counter, one for now and another for later, it was with mild amusement that claims from others about the Dough appearing ‘raw’ were confirmed upon cutting into the “Nutty Professor,” a topping of what tasted more like Salty Caramel than “Butterscotch” pleasantly mellowed by toasted Nuts but the texture and color beneath not dissimilar from Wonderbread and thus off-putting, an identical situation found in the “Crunchy PB & J” which, although edible, does not justify the price compared to Cinnabon let alone better Cinnamon Rolls found elsewhere.

TWO STARS: Generally put off by eateries that hide behind claims of “Vegan” as though it means healthy, the fact that *most* should realize a Cinnamon Roll is never anything but an indulgence, it is more Cinnaholic’s base that makes their product unappealing and in a city with the likes of CRAFTkitchen, Mothership, Joe Maxx and others making great Vegan Baked Goods there is really no reason to go here save for perhaps a Brownie or desire to watch Rugrats.

RECOMMENDED: Brownie.

AVOID: Cinnamon Rolls.

TIP: 9a-10p daily…and take a look at the photos on their Facebook Page compared to the pale white ones pictured here or across Social Media by customers.

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

www.cinnaholic.com

Posted in Cinnaholic, Cinnaholic at The Mall at Grand Canyon, Dessert, Food, Las Vegas, Nevada, The Mall at Grand Canyon Tagged Bread, Brownie, Brownies, Butterscotch, Butterscotch Frosting, Caramel, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chips, Cinnabun, Cinnaholic, Cinnaholic @ The Mall at Grand Canyon, Cinnaholic at The Mall at Grand Canyon, Cinnamon, Cinnamon Roll, Cookie, Cookies, Crunchy PB & J, Crunchy Pecans, Dark Chocolate, Dessert, Desserts, endoedibles, Food, Foodie, Frosting, Fudge, Fudge Brownie, Fudge Brownies, Jam, Jelly, Las Vegas, LV, Michael Uzmann, Nevada, Nutty Professor, Nutty Professor Cinnamon Roll, NV, Pastries, Pastry, PB, PB&J, Peanut, Peanut Butter, Peanut Butter & Jelly, Peanut Butter and Jelly, Peanut Butter Frosting, Peanuts, Pecan, Pecans, Salt, Sin City, Strawberries, Strawberry Jam, Strawberry Jelly, Sugar, The Mall at Grand Canyon, Vanilla, Vegan, Vegas, Walnut, Walnuts

April 7, 2018
10:15 AM
by: Uhockey

Lidet Café & Bakery, Las Vegas NV

Lidet Café & Bakery

Vegan Gluten Free Teff Bread

Orange Cranberry Bread

Vegan Banana Nut Bread

Cream Puff

Éclair

Napoleon

Almond Croissant

Located on West Flamingo for over a year it was finally on Saturday that a reason arose to visit Lidet Café & Bakery, the signage signifying an Ethiopian influence that is actually indicative of ownership as the husband and wife team were both present and happy to discuss their products.

Translated roughly as new birth, the Café a passion project for the young woman who quit her job to take up baking full time, guests entering Lidet will quickly take note of a virtually spotless space that is brightly lit and nicely decorated, an overhead menu displaying Food and Beverage choices though several items from the list were not available over two hours after opening.

Describing the concept with enthusiasm, a menu that is Vegan-friendly yet free of fillers and emulsifiers no doubt commendable considering the limitations, it was after inquiring about several unlabeled items that an order of six was decided upon with a Cream Puff added complimentary, the whole lot’s total just under $21.

Returning home to enjoy, though the Café itself is peaceful including shaded outdoor seats, it was with all goods unboxed and Coffee in hand that first bites were taken of Vegan Banana Nut Bread, the bitter flavor of Walnuts nicely balanced by Fruit but the Bread unfortunately lacking moisture while the non-Vegan Orange-Cranberry Loaf was no different, and as a matter of fact actually drier.

A bit discouraged as good Quick Breads can be found on both sides of Las Vegas Boulevard, though Teff Loaf that is naturally Gluten-free stood out for its uniquely spongy texture and light sweetness, it was with good fortune that both Lidet’s Choux-based items were dramatically better, the same Custard Filling first tasted creamy and pure followed as a backdrop to Dark Chocolate Drizzle.

Rounding out the morning with two more items, a $3.75 “Napoleon” besieged with sogginess that compromised what otherwise could have been an interesting compilation of Custard, Pastry and Nuts, it was as another source of disappointment that a still-warm Almond Croissant was found to be filled with Frangipane, a seemingly odd choice as naturally ground Almonds would seem far better fitting Lidet’s focus on natural ingredients.

TWO AND A HALF STARS: Small, hidden in a strip-mall and run by folks who care it would be great to sing the praises of Lidet Café & Bakery but as it stands there is not much here to bring one back with Manan just up the Street and the likes of Rosallie, Breizh and others nearby except perhaps the Cream Puffs or an interest in tasting the Teff Bread.

RECOMMENDED: Cream Puff, Teff Bread.

AVOID: Orange-Cranberry Loaf, Napoleon, Banana Nut Bread, Almond Croissant.

TIP: Open at 8am Monday through Saturday, though Almond Croissants had just been made and Cinnamon Rolls were still absent at 10:15am.

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

www.lidetcafe.com

Posted in Breakfast, Croissant, Croissants, Dessert, Food, Las Vegas, Lidet, Lidet Café, Lidet Café & Bakery, Lidet Café and Bakery, Nevada Tagged Almond, Almond Croissant, Almond Croissants, Almonds, Bakery, Banana, Banana Nut Bread, Bananas, Bread, Breads, Breakfast, Butter, Cake, Chocolate, Choux, Choux Dough, Cranberries, Cranberry, Cream, Cream Puff, Croissant, Croissants, Custard, Dark Chocolate, Dessert, Desserts, Eclair, Eclairs, Egg, endoedibles, Food, Foodie, Frangipane, Gluten, Gluten Free, Las Vegas, Lidet, Lidet Café, Lidet Café & Bakery, Lidet Café and Bakery, LV, Michael Uzmann, Napooleon, Nevada, Nut, Nuts, NV, Orange, Orange Cranberry Bread, Oranges, Pastries, Pastry, Pate a Choux, Pate de Choux, Sin City, Sugar, Teff, Teff Bread, Vanilla, Vegan, Vegan Banana Nut Bread, Vegan Gluten Free Teff Bread, Vegas, Walnut, Walnuts, West Flamingo

April 6, 2018
6:01 PM
by: Uhockey

Naked City Pizza at The El Cortez [2,] Las Vegas NV

Naked City Pizza at The El Cortez

Naked City Caesar

Bruschetta – Tomato, Garlic, Parmesan, Basil, Housemade Bread

Stuffed Mushrooms – Peppers, Basil, Bread Crumbs, Cream Sauce

Meatball Skillet – Pomodoro, Housemade Bread

Satriale Sub – Salami, Ham, Provolone, Basil Pesto, Sweet Peppers, Lettuce, Tomatoes, Housemade Bread

Pepperoni Pizza – Mozzarella, Tomato Sauce, Cup n’ Char Pepperoni

Fremont Street Pizza – House Italian Sausage, Banana Peppers, Mozzarella, Ricotta, Parmesan, White Garlic Sauce, Seasoned Breadcrumbs

Oreo Cookie Cake

Red Velvet Cake

With a car race in Phoenix, the 51’s Season starting and four locations serving Las Vegas you might say Spring is starting out pretty busy for Christopher and Michael Palmeri, but don’t think for one minute that has stopped the brothers behind Naked City Pizza from trying new things, Michael recently taking up baking and Chris planning the first in a series of dinners set to take place at The El Cortez on May 1st.

Now open four months and starting to gain a following inside Sin City’s longest continuously operating Casino, a location just off the gaming floor on East Fremont still in need of better outside signage, it was just minutes to six that four adults and two kids sat down next to Arcade Games at a table set for a feast, Chris off in Arizona but Michael happy to show off some new ideas plus the skills he has been developing with Metro Pizza’s John Arena.

Touching up the décor quite a bit since the beginning of 2018, walls now lined with black & white photos and the menu colorfully drawn in chalk, it was in the form of a gigantic Caesar Salad topped with housemade Dressing that things got started as “Whoomp there it is” played in the background, the first taste of Michael’s Bread arriving not long after in the form of toasted slices dressed with nothing but good Tomatoes, Parmesan and Basil plus a brush of Garlic.

Not identical to other Naked City Pizza parlors in terms of offerings, each shop slinging unique items and specials to tempt fans on Social Media, course two presented eight Mushrooms scooped out and filled with a mixture of Breadcrumbs and Red Peppers in spicy Cream Sauce alongside one of Naked City’s softball-sized Meatballs, the blend of Pork, Beef and Seasoning once again on par with what one might find on-Strip for twice the price and this time served with house-made Crostini.

Next taking a look at some El Cortez exclusives, the Satriale Sub first tasted in January getting a big upgrade with Michael’s Bread that develops a crunchy crust and supple crumb through a three day ferment plus a kiss of steam in the oven, long-time fans will be happy to know that Pizza at this Naked City is available whole or by the slice, the Pepperoni always a favorite but “Fremont Street” unlike anything else offered nearby with three types of Cheese plus Sausage, Peppers and Breadcrumbs for added texture.

Rounding out the night with Dessert, a collaboration with Chef Douglas Taylor at Jerry’s Nugget stocking Naked City’s cold case with a rotating selection of Cakes and Pies, it was passing on Cheesecake that two wedges were served, the Oreo Cookie Cake featuring moist Chocolate layers divided by fluffy Mousse and Red Velvet Cake offering stiff Buttercream in place of the more traditional Cream Cheese Frosting.

FOUR AND A HALF STARS: The realization of yet another goal for Christopher and Michael Palmeri, Naked City Pizza inside a Las Vegas Casino, fans will be delighted to now find their favorite slice plus some new ideas in a whole new part of town while out-of-towners can now get a taste of the locally born product they’ve seen on TV without venturing outside the major tourist corridor.

RECOMMENDED: Meatball, Satriale Sub, Fremont Street Pizza, Oreo Cake.

AVOID: N/A, but be advised that Housemade Bread is still a work in progress and not always available.

TIP: 11a-2a daily inside The El Cortez at 600 East Fremont Street and for those seeking something extra special see below.

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

www.nakedcitylv.com

Posted in Dessert, Food, Las Vegas, Naked City, Naked City Pizza, Naked City Pizza at The El Cortez, Nevada, Pizza, Pork Tagged Banana Peppers, Basil, Basil Pesto, Beef, Breaadcrumbs, Bread, Bread Crumbs, Breadcrumb, Bruschetta, Buttercream, Buttercream Frosting, Caesar, Caesar Dressing, Caesar Salad, Cake, Cheddar Cheese, Cheese, Chocolate, Chris Palmeri, Christopher Palmeri, Cow, Cream, Cream Sauce, Crouton, Croutons, Cup & Char, Cup n’ Char Pepperoni, Dessert, Desserts, Doug Taylor, Douglas Taylor, DTLV, El Cortez, El Cortez Casino, endoedibles, Food, Foodie, Fremont Street Pizza, Frosting, Garlic, Garlic Sauce, Grandma’s Meatball, Ham, House Italian Sausage, Housemade Bread, John Arena, Las Vegas, Lettuce, LV, Marinated Tomato, Meatball, Meatball Skillet, Meatballs, Michael Palmeri, Michael Uzmann, Mousse, Mozz, Mozzarella, Mozzarella Cheese, Mushroom, Mushrooms, Naked City, Naked City Caesar, Naked City Las Vegas, Naked City Pizza, Naked City Pizza at The El Cortez, Nevada, NV, Oreo, Oreo Cake, Oreo Cookie, Oreo Cookie Cake, Oreo Cookies, Oreo Cookies Cake, Oreo Fluff, Oreo Mousse, Oreos, Palmeri, Parmesan, Parmigianino-Reggiano, Parmigiano, Parmigiano Reggiano, Parmigiano Reggiano Cheese, Pastries, Pastry, Pepper, Pepperoni, Pepperoni Pizza, Peppers, Pesto, Pig, Pizza, Pomodoro, Pomodoro Sauce, Pork, Pork Meatball, Pork Meatballs, Provolone, Red Pepper, Red Peppers, Red Velvet, Red Velvet Cake, Ricotta, Ricotta Cheese, Salami, Sandwich, Sandwiches, Satriale, Satriale Sub, Sauce, Seasoned Breadcrumbs, Sin City, Stuffed Mushrooms, Sub, Sub Sandwich, Submarine Sandwich, Subs, Sugar, Sweet Pepper, Sweet Peppers, Tasting Menu, The El Cortez, The El Cortez Casino, Tomato, Tomato Sauce, Tomatoes, Veal, Veal Meatballs, Vegas, White Garlic Sauce, White Sauce

March 31, 2018
6:29 PM
by: Uhockey

Gelato di Milano, Las Vegas NV

Gelato di Milano

Samples: Cappuccino with Vanilla, Lactose Free Dark Chocolate, Nutella, Tiramisu, Fior di Latte

Grande – Pistachio, Peanut, Amarena Cherry

Powdered Sugar Cornetto

Chocolate Chip Cookie

Opened in the waning days of 2017 it was easy to overlook Gelato di Milano, the incessant turnover and renaming of shops for each new trend from Fro-yo to Shaved Ice to “Rolled” highlighted by the Instagrammers they employ (see Creamberry or Recess) and items as insipid as Cotton Candy Ice Cream Burritos somehow ‘trending,’ but as it turns out the store at 4950 South Rainbow Boulevard actually stands out by way of something Las Vegas often lacks – authenticity.

Occupying a space in the plaza formerly anchored by Elements and now most relevant for Meraki, another off-Strip gem that has generated success by way of a well-priced menu and skilled ownership that values quality and customer service, guests entering Gelato di Milano will find themselves greeted by owner Gianluca and his more youthful colleagues, their thick accents unmistakably Italian and the store itself bright white with various knick-knacks on shelves plus plenty of seating.

True to its name as ownership does indeed hail from the European Fashion Capital, a city those more interested in Food than Fendi will realize serves some of the World’s best Gelato, it will not take long for most to notice cases loaded with approximately twenty flavors ranging from Fruit to Chocolate, a first taste of the Fior di Latte clean, milky and fresh without being over-frozen or icy like so many others.

Reportedly making everything including the base on-site, a small collection of Baked Goods including crisp $1 Cookies and airy $1.50 Cornetti labeled as “Brioche” plus Coffee offered for those in need of such things, it was as Gianluca returned to the open kitchen where a fresh batch of Gelato was being prepared that additional tasting took place, each of eight spoons save for Cinnamon-heavy Tiramisu making the choice of how to fill the $6 Grande cup more difficult.

Not too busy in the early days of Spring but certainly not unnoticed by locals, an Italian-speaking couple present on arrival with two additional families plus four solos forming a steady trickle of traffic, it was in exchange for $10 that Gelato and Pastries were enjoyed at a small table, the Pistachio and Peanut both stand-outs thanks to the purity of Nuts toasted at Gelato di Milano plus restrained sweetness while Amarena Cherry selected for fear that dazzling Dark Chocolate Sorbetto would overwhelm everything else was equally impressive as a result of its slightly sour base and big chunks of Fruit.

FOUR STARS: Having recently lost Desyree Alberganti to Indiana, Gelatology inexplicably changing the concept and losing a lot of its luster as a result, Gelato di Milano arrives in Las Vegas at just the right time, the Pastries not particularly impressive but the Gelato itself on par with what one may find in Italy, though the presence of Red Velvet in the Freezer on Saturday makes one hope the Website’s promise of “All Natural” flavors is not soon to disappear.

RECOMMENDED: Dark Chocolate, Pistachio, Peanut, Amarena Cherry.

AVOID: Chocolate Chip Cookie, Tiramisu Gelato.

TIP: Open from 10:30am to 9:30pm daily.

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

www.gelatodimilano.com

Posted in Coffee, Croissant, Croissants, Dessert, Food, Gelato di Milano, Ice Cream, Las Vegas, Nevada Tagged Amarena Cherries, Amarena Cherry, Cappuccino with Vanilla, Cherries, Cherry, Chips, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chips, Coffee, Confectioner's Sugar, Cookie, Cookiem Chip, Cookies, Cornetti, Cornetto, Cream, Croissant, Croissants, Dark Chocolate, Dessert, Desserts, endoedibles, Fior di Latte, Food, Foodie, Gelato, Gelato di Milano, Hazelnut, Hazelnuts, Ice Cream, Lactose Free Dark Chocolate, Las Vegas, LV, Michael Uzmann, Nevada, Nutella, NV, Pastries, Pastry, Peanut, Peanuts, Pistachio, Pistachios, Powdered Sugar, Powdered Sugar Cornetto, Samples, Sin City, Sorbetti, Sorbetto, Sugar, Tiramisu, Vanilla, Vegas

March 31, 2018
11:55 AM
by: Uhockey

Carson Kitchen [12,] Las Vegas NV

Carson Kitchen

Iced Tea

Communication Breakdown – Del Maguey Vida Mezcal, Fresh Sour, Bar Keep Lavender Bitters, Domaine de Canton Ginger & Contratto Bitter Liqueurs

Smoked Trout Rillette – Pickled Mustard Seed, Charred Bread

Killer Shrimp – Rocoto and Aji Amarillo Pepper Cream

Charred Octopus – Fingerlings, ‘Nduja, Saffron Aioli, Charred Lime

Strawberry & Cucumber – Honey Mint Vin, Parmesan Tuile

Tricky Vic – Gosling’s Black & Sugar Island Spiced Rums, Cointreau, Velvet Falernum, Fresh Lime & Pineapple, Fee Brothers Rhubarb Bitters

Wild Mushroom Flatbread – Spinach Pistou, Manchego, Tomatoes

Broccoli Crunch – Green Goddess, Sunflower & Pumpkin Seeds

Calabrian Flatbread – ‘Nduja, Cup & Char Pepperoni, Mozzarella

Salmon – Spinach Pistou, Charred Lemon

Tenaya Creek Bonanza Brown Ale

Mmm’ Rib – Ginger Barbecue, Vidalia Onion, Pickles, Tots

Spring Asparagus – Tarragon Gribiche, Hard Egg

Baked Mac & Cheese – Shhh It’s a Secret

Pork Chop – Rhubarb Chutney, Apple Butter Mustard

Chicken Thighs – Mint Chimichurri

Coffee

Bourbon Fudge Brownie – Brown Butter Bacon Ice Cream

Glazed Donut Bread Pudding – Three Rum Caramel, Vanilla Crème Anglaise

Rhubarb Panna Cotta – Rhubarb Riesling Jam, Honey Almond Granola

With news recently breaking that Carson Kitchen is poised for expansion, location number two set for Cory Harrwell’s home state of Georgia, it was along with familiar dining companions that lunch was enjoyed at Downtown Las Vegas’ most important Restaurant, a baker’s dozen new or reprised plates representing one of the biggest menu changes to date.

For once catching the full team on-site, Cory and Matthew Harwell covering both the pass and floor while Scott Simon headed up the kitchen, it was just prior to noon that a low table in front of the chef’s counter was occupied, beverages filled quickly by a young woman wearing a Slayer T-shirt before Matthew presented the cleverly titled “Communication Breakdown” so-called for its international blend of Spirits that come across as crisp and unexpected as Led Zeppelin’s 1969 track of the same name.

Holding onto classics like the Rainbow Cauliflower, Bacon Jam and Chicken Skins, many rarely or never offered on a Las Vegas Menu prior to Kerry Simon and Cory’s downtown debut, Spring 2018 once again sees the staff at 124 South 6th Street putting novel ingredients in a more accessible context by way of Trout Rillette mixed with Mustard Seeds and Pistou intended to be spread atop bread while two types of Peruvian Peppers form the base of a vibrant Cream Sauce that gives Killer Shrimp v2.0 a texture not unlike Chinese Walnut Shrimp but with a whole lot more complexity.

Unafraid of bold flavors, the idea of umami not lost on Carson Kitchen’s plates but a degree of refinement preventing dishes from being one-note like so many other American “Gastro-Pubs,” it was once again embracing foreign spices that a dish titled Charred Octopus saw the team place tender Tentacles atop Potatoes like the Spanish before adding spreadable Italian Salami, a twist of Lime available to those looking to brighten things up though the better bet would seem to be pairing the dish to either the minty Strawberry & Cucumber Salad or “Broccoli Crunch” that features creamy Green Goddess Dressing marrying the Crucifer to toasted Seeds and dried Cranberries.

Taking on Tiki Drinks for Spring’s only other new Cocktail, Matt’s fondness for Velvet Falernum paying off with the fruity Tricky Vic that could easily see guests stumbling out the doors given its light drinking despite a lot of Alcohol, those looking for a good Vegetarian entree would do well to consider the seasonally inspired Wild Mushroom Flatbread while Omnivores will once again find ‘Nduja on the Calabrian Flatbread that looks a lot like typical Pepperoni Pizza but tastes more like “Meat Lovers” with extra Cheese and Peppers.

Rarely impressed by Salmon, the fact that Fish at Carson Kitchen usually performs well as a result of good ingredients presented simply notwithstanding, it was alongside local Beer that the crispy skinned Filet was presented and filled its role as a Pescetarian/Soccer Mom staple, though those looking for something a bit less “safe” would be wise to invest in golden-brown Chicken Thighs served with Mint Chimichurri or a $20 Pork Chop that is big enough to share…or perhaps not considering just how well the juicy grilled Meat goes along with a topping of Rhubarb Chutney and base of Apple Mostarda.

Rounding out savories with another riff on a famous Fast Food Sandwich, the Mmm’ Rib tangy and tasty despite its context being lost on diners who have not tasted the original in over two decades, it was only after finishing off an order of Cory’s famous Macaroni and Cheese plus briny Spring Asparagus that Dessert was presented, the Banoffee once again in hibernation while Donut Bread Pudding and the Bourbon Fudge Brownie are joined by smooth Panna Cotta topped in Granola and housemade Rhubarb Jam cooked down with Riesling.

FIVE STARS: While it is true that other Las Vegas concepts have managed to expand outside of Nevada there remains something special about Carson Kitchen’s place in the community that makes Cory’s success particularly important, Spring 2018 once again showing no signs of declining creativity or interest in changing a successful formula that has seen many imitators but none nearly as good.

RECOMMENDED: Communication Breakdown, Smoked Trout Rillette, Charred Octopus, Calabrian Flatbread, Broccoli Crunch, Pork Chop, Rhubarb Panna Cotta, Bourbon Fudge Brownie.

AVOID: Those shy about Capers should skip the Asparagus.

TIP: The Banoffee did not stick around as suggested in December…and I’m fairly sure that is why someone decided to break the toilet seat in the Men’s Room. : )

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

www.carsonkitchen.com

Posted in Bread Pudding, Carson Kitchen, Coffee, Dessert, Food, Ice Cream, Las Vegas, Nevada, Octopus, Pizza, Pork, Tasting Menu, Truffle, Truffles Tagged Aioli, Aji, Aji Amarillo, Aji Amarillo Pepper Cream, Aji Peppers, Ajii Pepper, Ale, Almond, Almonds, Anglaise, Apple, Apple Butter, Apple Butter Mustard, Apple Mostarda, Apples, Asparagus, Bacon, Baked Macaroni & Cheese, Bar Keep Lavender Bitters, BBQ, Beef, Beer, Bitters, Bourbon, Bourbon Fudge Brownie, Bread, Bread Pudding, Broccoli, Broccoli Crunch, Brown Butter, Brown Butter Bacon Ice Cream, Brownie, Brownies, Bun, Butter, Calabrian Flatbread, Caper, Capers, Caramel, Carson Kitchen, Charred Bread, Charred Lemon, Charred Lime, Charred Octopus, Cheese, Chicken, Chicken Thigh, Chicken Thighs, Chimichurri, Chocolate, Chutney, Cocktail, Cocktails, Coffee, Cointreau, Communication Breakdown, Contratto, Cory Harwell, Cow, Craisin, Craisins, Cranberries, Cranberry, Cream, Creme, Creme Anglaise, Cucumber, Cucumbers, Cup & Char Pepperoni, Dark Chocolate, Del Maguey Vida Mezcal, Dessert, Desserts, Domaine de Canton Ginger, Donut, Donuts, Doughnut, Doughnuts, DTLV, Egg, Eggs, endoedibles, Fee Brothers Rhubarb Bitters, Fingerling Potato, Fingerling Potatoes, Fingerlings, Fish, Flatbread, Food, Foodie, Fresh Lime, Fresh Sour, Fudge, Fudge Brownie, Ginger, Ginger Barbecue, Glazed Donut Bread Pudding, Gosling’s Black Rum, Granola, Green Asparagus, Green Goddess, Gribiche, Hard Egg, Honey, Honey Almond Granola, Honey Mint Vin, Ice Cream, Jam, Ketchup, Killer Shrimp, Las Vegas, Lavender, Lemon, Lemons, Lime, Limes, Liqueur, LV, Mac & Cheese, Macaroni, Macaroni & Cheese, Macaroni and Cheese, Manchego, Manchego Cheese, Matt Harwell, Matthew Harwell, Mezcal, Michael Uzmann, Mint, Mint Chimichurri, Mmm’ Rib, Mostarda, Mozz, Mozzarella, Mozzarella Cheese, Mushroom, Mushrooms, mustard, Mustard Seed, Mustard Seeds, N'duja, Nevada, NV, N’duja Sausage, Octopus, Oil, Onion, Onions, Panna Cotta, Parmesan Cheese, Parmesan Tuile, Pastries, Pastry, Pepitas, Pepper, Pepperoni, Peppers, Pickled Mustard Seed, Pickles, Pig, Pineapple, Pineapples, Pistou, Pizza, Pork, Pork Chop, Potato, Potatoes, Pumpkin Seeds, Rhubarb, Rhubarb Chutney, Rhubarb Panna Cotta, Rhubarb Riesling Jam, Riesling, Rillette, Rillettes, Rocoto, Rocoto Pepper, Rocoto Peppers, Rum, Saffron, Saffron Aioli, Salmon, Sandwich, Sandwiches, Scott Simon, Seed, Seeds, Shrimp, Sin City, Smoked Trout Rillette, Spicy Tots, Spinach, Spinach Pistou, Spring Asparagus, Strawberries, Strawberry, Strawberry & Cucumber, Sugar, Sugar Island Spiced Rums, Sunflower Seeds, Tarragon, Tarragon Gribiche, Tasting Menu, Tenaya Creek Bonanza Brown Ale, Tenaya Creek Brewery, Thigh, Thighs, Three Rum Caramel, Tiki, Tomato, Tomatoes, Tots, Tricky Vic, Trout, Truffle, Truffle Oil, Tuile, Vanilla, Vanilla Crème Anglaise, Vegas, Velvet Falernum, Vidalia Onion, Vin, White Asparagus, Wild Mushroom, Wild Mushroom Flatbread

March 31, 2018
10:13 AM
by: Uhockey

Pink Box Doughnuts [4,] Las Vegas NV

Pink Box Doughnuts

Buttermilk Bar

Thin Mint Doughnut

Vanilla Frosted Cake Easter Doughnut with Coconut

Blueberry Cro-Dough

S’mores Doughnut

Blueberry Cake Doughnut

Vanilla Frosted Yeasted Easter Doughnut

Chocolate Frosted Yeasted Easter Doughnut

Caramel Cheesecake Doughnut

Surviving five years of business in Las Vegas is no small feat, particularly as an innovator, so when news of a health department warning went public for Pink Box Doughnuts on Lake Mead Boulevard a bit of investigation was necessary, the most glaring errors being those involving one vendor while shortcuts related to the small space and high volume have quickly been remedied even though they appear to have been a onetime mistake according to ownership.

Generally distrustful of the whole “demerits” process, any number of Casino Chefs admitting that ‘surprise’ visits by Inspectors quickly launch a chain of phone calls across the property and several temporary “fixes” in day-to-day activity, it was on the day before Easter that a visit to the 24/7 space found Pink Box slammed with pre-orders in addition to walk-in traffic, the collection recently branched out to include Girl Scout flavors also offering several Holiday versions of their classics.

Operating with extra care on this particular day, plastic gloves and tongs used in the handling of all finished product and racks all covered or stored away, it was with a focus on novelties plus personal favorites that an order was constructed, not one thing visibly out of place and the staff both friendly and efficient.

Taking two boxes elsewhere for indulgence, the need for a commissary kitchen or off-site Bakeshop likely an upcoming reality for Roberto and his team as business continues to boom, suffice it to say that Pink Box’s product remains as good as ever with Old School items such as Vanilla Cake, Buttermilk Bars and Blueberry Rings still a bargain at just $1 while the Cronut, Cro-Dough or whatever one wants to call it has continued to improve over time and now rivals ACE for Sin City’s best version.

Fine for a classic but best-known for filled choices, the Caramel Cheesecake still as light as ever despite being piped edge-to-edge, Pink Box’s S’mores remains a good choice thanks to better-than-average Chocolate Frosting plus airy Marshmallow Cream while the Thin Mint is an acquired taste well-suited for those who enjoy the Cookie, though the more apt comparison seemed to be an Andes Mint given the smooth and buttery finish.

FIVE STARS: Still the best gourmet Doughnut Shop in town, dollar-for-dollar and bite-for-bite, regardless of pitch man, television appearances, or product giveaways.

RECOMMENDED: Buttermilk Bar, Co-Dough, Blueberry Cake, Caramel Cheesecake.

AVOID: N/A.

TIP: While there is no excuse for ‘unsanitary’ conditions there is a big difference between possessing expired product and using it and anyone who thinks that their favorite establishment is cooking without occasionally setting something where it does not belong has never been inside a professional kitchen – here’s both hoping and assuming such issues will not happen again and that this will serve as a learning experience just as it did at Michelin 3* Per Se in Manhattan.

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

www.pinkboxdoughnuts.com

Posted in Breakfast, Dessert, Food, Las Vegas, Nevada, Pink Box, Pink Box Doughnuts, Pink Box Doughnuts Summerlin Tagged Blueberries, Blueberry, Blueberry Cake, Blueberry Cake Donut, Blueberry Cake Doughnut, Blueberry Cro-Dough, Blueberry Cronut, Blueberry Cronuts, Breakfast, Buttermilk, Buttermilk Bar, Buttermilk Bar with Glaze, Cake, Cake Donut, Cake Donuts, Cake Doughnut, Cake Doughnuts, Cakes, Caramel, Caramel Cheesecake, Caramel Cheesecake Doughnut, Cheesecake, Cheesecake Donut, Cheesecake Doughnut, Chocolate, Chocolate Frosted Yeasted Easter Doughnut, Chocolate Frosting, Coconut, Coconuts, Cookie, Cookies, Cream, Cro-Dough, Cronut, Cronuts, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, Easter, Egg, endoedibles, Food, Foodie, Frosting, Girlsccout Cookie, Girlscout Cookies, Glaze, Las Vegas, LV, Marshmallow, Marshmallow Cream, Marshmallows, Michael Uzmann, Mint, Mint Cream, Nevada, NV, Pastries, Pastry, Pink Box, Pink Box Doughnuts, Pink Box Doughnuts Summerlin, Roberto Armanino, S'mores, Sin City, Sugar, S’mores Donut, S’mores Doughnut, Thin Mint, Thin Mint Cookie, Thin Mint Cookies, Thin Mint Doughnut, Toasted Coconut, Vanilla, Vanilla Cake, Vanilla Frosted Cake Easter Doughnut, Vanilla Frosted Cake Easter Doughnut with Coconut, Vanilla Frosted Yeasted Easter Doughnut, Vanilla Frosting, Vegas

March 30, 2018
6:00 PM
by: Uhockey

A.Y.C.E. Buffet [2,] Las Vegas NV

A.Y.C.E. Buffet

Iced Tea

Pad Thai, General Tso’s Chicken, Walnut Shrimp

Roasted Chicken with Matzo Stuffing, Chopped Liver, Matzo Ball Soup, Dinner Roll

Matzo Brei with Strawberries, Coconut Macaroons, Strawberry Macaron, Caramel Macaron, Chocolate Macaron, Vanilla Macaron, Lemon Macaron, Pistachio Macaron

Lasagna, French Onion Soup, Vegetable Stromboli, Traditional Stromboli, Fire Smoked Ratatouille

Hush Puppies, Smoked Turkey, Roast Beef Au Jus, Herb Roasted Cauliflower, Cornbread, Sweet Potato Puree

Smoked Beef Brisket, BBQ Pork Ribs, Jack Fruit Enchiladas, Mushroom Quesadilla, Moroccan Lamb

Cinnamon Roll Bread Pudding, Caramel Sauce

Fudge Brownie, Swirl Soft Serve, Hot Fudge, Oreo Crumbs

Carrot Cake, Pecan Square, Lemon Meringue, Coffee Mousse, Vegan Peanut Butter Mousse, Cheesecake Parfait, Opera Cake, Oatmeal Raisin Cookie, M&M Cookie

Vegan Coconut Cookie, Sugar Free Fudge Brownie, Sugar Cookie and Pistachio Gelato Sandwich

Apple Cobbler, Vanilla Soft Serve

Now in its third month of operation and still doing good volume, opening during the holidays a smart move that allowed early kinks to be resolved before convention season, Friday night found A.Y.C.E. Buffet at The Palms particularly busy with a broad mix of patrons including Body Builders, Locals and tourists in town to watch the Final Four.

Currently celebrating Passover with a variety of traditional Jewish dishes in addition to the ‘usual’ items described as a “celebration of All-You-Can-Eat,” seven stations spread over a sizable footprint divided by cooking method and concept, it was just prior to 6:00pm that three guests arrived before the rush and found quick seating at a banquet near “World Pan,” everyone taking a moment to peruse the choices and plate number one comprised of Walnut Prawns every bit as good as what one will find on Spring Mountain Road plus spicy Noodles and respectable General Tso’s Chicken.

Again impressed by such a radical departure from Station Casinos’ Feast brand of Buffet, everything from the décor to individual servings rivaling the standard set by Caesars’ Bacchanal or Cosmo’s Wicked Spoon, it was working with small portions that plates two and three took a look at several of the Passover options plus a Dinner Roll and surprisingly light French Macarons, the Chopped Liver rich and creamy while Matzo Brei, Soup and Stuffing were all pleasant, though limited personal experience prevents comment as to whether others would think they were great.

Executed under the direction of Chef Joseph Kudrak, his time with Station Casinos at Red Rock earning him a role overseeing Palms Casino Resort as a whole, it was with plate four that the first misfire of the evening arrived in the form of watery Lasagna with overly sweet Sauce, the Stromboli and smoked Ratatouille a far better example of A.Y.C.E.’s Italian offerings while the French Onion Soup topped in gooey Cheese is also worth a taste.

Taking a look at the Roastery plus Smoke & Fire next, sliced-to-order Roast Beef faring better than chewy smoked Brisket while Ribs, Turkey and Morrocan Lamb Stew were all better than one might ever expect at a Buffet, those avoiding Meat will be happy to know that Herb Roasted Cauliflower, Mushroom Quesadillas and Cornbread are all very good while the layered pan of Jack Fruit Enchiladas may just be the best savory item on the whole Buffet.

Priced at just $21.99 for Dinner, Station’s Boarding Pass saving each guest $4, Dessert offers a whole island of items that shifts from morning to evening, the aforementioned Macarons as good as what is offered at the end of a meal at Le Cirque while miniature Carrot Cake, Cheesecake Parfaits, Lemon Meringue Tarts and Vegan Coconut Cookies all stand out amongst a collection that even goes so far as to account for dietary restrictions such as Sugar or Gluten Free.

Wrapping up with made-to-order Cookie Sandwiches plus three large-format Desserts, the Apple Cobbler and Fudge Brownie both nice landing pads for Soft Serve plus a variety of toppings, it warrants repeating that no visit to A.Y.C.E. should end without a heaping scoop of Cinnamon Roll Bread Pudding plus or minus Ice Cream, Gelato or Caramel because save for *perhaps* what is offered at The Kitchen at Atomic there is none better in Sin City…and theirs is $8 a slice.

FOUR AND A HALF STARS: Sure some will point out the lack of (thin, frozen) Crab Legs or U20+ Shrimp, but at less than 1/2 the price and 1/4 the wait for Bacchanal or Wynn it speaks volumes of Chef Kudrak and his team that only two of fifty items tasted from A.Y.C.E.’s Dinner Buffet were disappointing while several were good enough that they could be menu items elsewhere – including Restaurants charging double on The Strip.

RECOMMENDED: Walnut Shrimp, Roasted Chicken with Matzo Stuffing, Cornbread, Jackfruit Enchiladas, Roast Beef, Moroccan Lamb, Lemon Meringue, Cheesecake Parfait, Carrot Cake, Vegan Coconut Cookie, Cinnamon Roll Bread Pudding with Caramel Sauce

AVOID: Smoked Beef Brisket, Lasagna

TIP: Boarding Pass Members should keep their eyes on the mail for BOGO Buffet Coupons and other Palms discounts.

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

http://www.palms.com/ayce-buffet.html

Posted in A.Y.C.E., A.Y.C.E. Buffet, Bread Pudding, Buffet, Coffee, Cornbread, Dessert, Food, Ice Cream, Las Vegas, Macaron, Macaroon, Nevada, Pork Tagged A.Y.C.E., A.Y.C.E. Buffet, Apple, Apple Cobbler, Apples, Au Jus, Barbecue, Barbeque, BBQ, BBQ Pork Ribs, Beef, Beef Brisket, Bread, Bread Pudding, Brisket, Brownie, Brownies, Buffet, Butter, Cake, Caramel, Caramel Macaron, Caramel Sauce, Carrot, Carrot Cake, Carrots, Cauliflower, Cheese, Cheese Cake, Cheesecake, Cheesecake Parfait, Chicken, Chicken Liver, Chocolate, Chocolate Fudge, Chocolate Ice Cream, Chocolate Macaron, Chocolate Soft Serve, Chopped Liver, Cinnamo Roll, Cinnamon, Cinnamon Roll Bread Pudding, Cobbler, Coconut, Coconut Cookie, Coconut Macaroon, Coconut Macaroons, Coconuts, Coffee, Coffee Mousse, Cookie, Cookies, Cornbread, Cream, Cream Cheese, Cream Cheese Frosting, Dark Chocolate, Dessert, Desserts, Dinner Roll, Enchilada, Enchiladas, endoedibles, Fire Smoked Ratatouille, Food, Foodie, French Onion Soup, Frosting, Fruit, Fudge, Fudge Brownie, Gelato, General Tso’s Chicken, Gruyere, Gruyere Cheese, Ham, Herb Roasted Cauliflower, Hot Fudge, Hush Puppies, Hush Puppy, Hushpuppies, Hushpuppy, Ice Cream, Ice Cream Sandwich, Iced Tea, Icing, Jack Fruit, Jack Fruit Enchiladas, Joe Kudrak, Joseph Kudrak, Jus, Lamb, Lamb Stew, Las Vegas, Lasagna, Lemon, Lemon Macaron, Lemon Meringue, Lemons, Liver, LV, M&M, M&M Cookie, M&Ms, Macaron, Macarons, Macaroon, Macaroons, Matzo, Matzo Ball, Matzo Ball Soup, Matzo Brei, Matzo Stuffing, Mayo, Mayonnaise, Meringue, Michael Uzmann, Moroccan Lamb, Mousse, Mozzarella, Mozzarella Cheese, Mushroom, Mushroom Quesadilla, Mushrooms, Nevada, Noodles, NV, Oat, Oatmeal, Oatmeal Raisin Cookie, Oats, Onion, Onions, Opera Cake, Oreo, Oreo Cookie, Oreo Cookies, Oreo Crumbs, Oreos, Pad Thai, Pastries, Pastry, Peanut Butter, Pecan, Pecan Square, Pecans, Pepperoni, Pig, Pistachio, Pistachio Gelato, Pistachio Ice Cream, Pistachio Macaron, Pistachios, Pork, Pork Rib, Potatoes, Pudding, Quesadilla, Quesadillas, Raisin, Raisins, Ratatouille, Rib, Ribs, Roast Beef, Roast Beef Au Jus, Roasted Chicken, Roll, Sauce, Shrimp, Shrimps, Sin City, Smoked Beef Brisket, Smoked Turkey, Soft Serve, Soft Serve Ice Cream, Soup, Stew, Strawberries, Strawberry, Strawberry Macaron, Stromboli, Stuffing, Sugar, Sugar Cookie, Sugar Cookie and Pistachio Gelato Sandwich, Sugar Cookies, Sugar Free, Sugar Free Fudge Brownie, Sweet Potato, Sweet Potato Puree, Sweet Potatoes, Swirl Soft Serve, Tea, Tomato, Tomato Sauce, Tomatoes, Traditional Stromboli, Turkey, Turkey Leg, Vanilla, Vanilla Ice Cream, Vanilla Macaron, Vanilla Soft Serve, Vegan, Vegan Coconut Cookie, Vegan Peanut Butter Mousse, Vegas, Vegetable Stromboli, Walnut, Walnut Shrimp, Walnuts

March 25, 2018
6:00 PM
by: Uhockey

Big B’s Texas BBQ [4,] Henderson NV

Big B’s Texas BBQ

Creamed Corn, BBQ Beans, Mac & Cheese, Potato Salad, Corn Bread, Butter

Hand-cut French Fries

Loaded Potato Skins with Pulled Pork, Cheddar Cheese, Green Onions, Sour Cream and Jalapenos

Lean Brisket, Fatty Brisket, Hot Link

Babyback Pork Ribs

Beef Ribs

Chocolate Cake

Lemon Cake

Going all-in for Southern Cuisine on Sunday it was with Barbeque on the brain that five diners sat down at Big B’s Texas BBQ for dinner, Brian Buechner and Natalia Badzjo’s little piece of the Lone Star State at 3019 St. Rose Parkway once again outperforming anything else found locally when it comes to Smoked Meat.

At this time two-years in and still making new fans, any opportunity to steer catering their way likely to result in the best workplace lunch any co-worker can recall, it was just as the clock struck 6:00pm with Country tunes playing overhead that an order was placed, Drinks from a Coke Remix Machine plus Beer filled and a new roll of paper towels gathered for a table that knew they’d need it.

Busier than earlier visits on Saturdays around the hour of opening, Natalia present taking orders and bussing tables as a familiar crew tended to Meats and Sides, it was perhaps five minutes after seating that tray one arrived laden with Sin City’s creamiest Cream Corn and BBQ Beans better than even Texas’ top smokehouses, the fresh-baked Mac n’ Cheese again better than in the past thanks to a bit more salt while Potato Salad was a big hit for the diner who always orders it.

Burning through the last pile of wood driven up from Texas, the Oak’s smoke and a perfume of Paprika and Pepper hanging in the air, those who follow @bigbzbbq on Instagram will know that Big B’s Texas BBQ doesn’t quit at just what is listed on the overhead menu, an order of Potato Skins loaded with Pulled Pork, Cheddar Cheese, Green Onions, Sour Cream and Jalapenos undoubtedly one of the best “secret menu” items in Sin City while the hand-cut Spuds fried in Peanut Oil also make for some very respectable French Fries.

Still working on all the Appetizers, Sides and moist Cornbread Muffins as five styles of Meat arrived, portions of each perfect for the group, it should go without saying that any trip to a Texas BBQ joint should not be without Brisket, the smoke-ringed Lean version and Fatty cuts each impressing their audience while a snappy Sausage and two styles of Ribs were equally well prepared, the smaller-than-usual Beef duo actually a bit better bargain than the Jumbo specimens Brian and Natalia sometimes offer as guests aren’t paying s much for the Bone’s weight.

Further enchanting visitors with housemade Sauces, though purists will likely prefer the simple Dry Rub atop Meats not compromised by fillers or preservatives, it was with stomachs full and sports playing on Television that dinner came to a conclusion with two hefty wedges of Cake, the group’s ten year old and a confirmed Chocoholic making short work of one studded with Chocolate Chips beneath Fudge while others quickly devoured a Lemon version that *seems* lighter thanks to the tangy Citrus Glaze.

FIVE STARS: Now with even more time on the smoker and finally seeing a good volume of patrons, both as essential to good Barbecue as the quality of sourcing and spices, Big B’s offers as comprehensive a list of Meats and Sides as any of Texas’ best while also nailing the execution of each in an environment that feels just as authentic and welcoming in Henderson as it would in Austin, San Antonio or Dallas – another summary statement that warrants repeating.

RECOMMENDED: Beef Rib, Fatty Brisket, Potato Skins, BBQ Baked Beans, French Fries, Creamed Corn, Chocolate Cake.

AVOID: N/A.

TIP: Honestly, there is no better dollar-for-dollar catering value in town.

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

www.bigbztexasbbq.com

Posted in Big B’s, Big B’s Texas BBQ, Cornbread, Dessert, Food, Henderson, Las Vegas, Nevada, Pork, Tasting Menu Tagged Babyback Pork Rib, Babyback Pork Ribs, Babyback Ribs, Babybacks, Barbecue, Barbecue Sauce, Barbeque, Barbeque Sauce, BBQ, BBQ Beans, BBQ Sauce, Beans, Beef, Beef Brisket, Beef Rib, Beef Ribs, Big B's, Big B's Texas Barbecue, Big B's Texas Barbeque, Big B's Texas BBQ, Bread, Brian Buechner, Brisket, Butter, Cake, Cakes, Cheddar, Cheddar Cheese, Cheese, Chips, Chocolate, Chocolate Cake, Chocolate Chip, Chocolate Chips, Chocolate Fudge, Coke Remix, Corn, Corn Bread, Cornbread, Cow, Cream Corn, Creamed Corn, Dark Chocolate, Dessert, Desserts, endoedibles, Fatty Brisket, Food, Foodie, French Fries, French Fry, Fries, Fry, Green Onion, Green Onions, Hand-cut French Fries, Henderson, Hot Link, Hot Links, Jalapeno, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Las Vegas, Lean Brisket, Lemon, Lemon Cake, Lemons, Loaded Potato Skins, LV, Mac & Cheese, Macaroni, Macaroni & Cheese, Macaroni and Cheese, Michael Uzmann, mustard, Natalia Badzjo, Nevada, NV, Onion, Onions, Paprika, Pastries, Pastry, Peanut Oil, Pepper, Peppers, Pig, Pork, Pork Rib, Pork Ribs, Pork Sausage, Potato, Potato Salad, Potato Skin, Potato Skins, Potatoes, Powerade, Powerade Zero, Pulled Pork, Rib, Ribs, Salad, Sauce, Sausage, Sin City, Sour Cream, Tasting Menu, Triple Chocolate Cake, Vegas

March 25, 2018
10:16 AM
by: Uhockey

Yardbird Southern Table & Bar [18,] Las Vegas NV

Yardbird Southern Table & Bar

Coffee

Maple-glazed Bacon Doughnuts – Maple Bacon Caramel

Mama’s Biscuits – Classic Buttermilk Biscuits, Honey Butter, Apple Butter

Fried Green Tomato BLT – House Smoked Pork Belly, Smoky Tomato Jam, Frisee, Pimento Cheese, Lemon Vinaigrette

Deviled Eggs – Dill, Chives, Smoked Trout Roe

Chicken n’ Watermelon n’ Waffles – Honey Hot Sauce, Chilled Spiced Watermelon, Sharp Cheddar Cheese Waffle, Bourbon Maple Syrup

Shrimp N’ Grits – Seared Shrimp, Roasted Tomatoes, Virginia Ham, Red Onions, Nora Mill Grits, PBR Chicken Jus

Dulce de Leche Strawberry Waffle – Dulce de Leche Waffle, Chocolate Sauce, Strawberries, Chantilly Cream, Bourbon Maple Syrup

Peach Cobbler – Marzipan Crumble, French Vanilla Ice Cream, Florentine Almond Cookie Bowl, Cinnamon Twist / State Fair Fry – Fried Oreos and Twinkies, Rice Crispy Doughnut Dough, Confectioners’ Sugar, French Vanilla Ice Cream

Always a favorite of travelers, eighteen visits and counting with family plus friends foreign and domestic, it was around 10:30am on Sunday that four guests sat down for Brunch at Yardbird Southern Table & Bar, Chef Sandra Palomo at the pass and ready for another full house while a familiar young server last seen at Chayo raised the already impressive standard of service a few notches higher.

Soon opening location number four in Los Angeles, an expansion from Miami to Las Vegas over three years ago setting the stage for further growth no doubt upcoming, it was after warm greetings that an order comprised entirely of old favorites was constructed from the current Brunch Menu, belated Birthday Donuts kicking things off next to Coffee, Water and Fresh Squeezed Orange Juice with the first of three rounds of Biscuits soon to follow and remaining the best in the business with peerless flakiness despite a whole lot of Butter.

Next receiving four-each of Yardbird’s most acclaimed Appetizers, the Deviled Eggs still surprising to those who never thought they’d find themselves enjoying Roe while two-bite BLTs topped with a slab of Pork Belly “out-umami” even the likes of David Chang, it was shortly thereafter that Yardbird’s signature Chicken n’ Watermelon n’ Waffles arrived with containers of Hot Sauce and Syrup, the price that many continue to gripe about remaining justified by golden coating and a lengthy brine that renders the Free Range Organic Half-Bird moist and richly flavored.

Rounding out savories with Shrimp and Grits, the stick-a-spoon-up-straight base from Nora Mills a creamy canvas for briny Ham and snappy Shellfish plus Jus that makes PBR worth drinking, it was alongside a sweet Waffle served with sliced Strawberries that Peach Cobbler plus fried Twinkies and Oreos arrived, both simple but well executed with the Cobbler particularly well suited for sharing.

FOUR AND A HALF STARS: No longer a place to visit for dramatic seasonal changes or daily specials, 50 Eggs’ expansion plans requiring recipes portable to different locations, those visiting Yardbird in 2018 will still find all the dishes that turned a failed French Brasserie in The Venetian’s Restaurant Row into one of Sin City’s hottest tickets and if they stick to those items it seems safe to say everyone will be perfectly happy.

RECOMMENDED: Mama’s Biscuits, Chicken n’ Watermelon n’ Waffles, Fried Green Tomato BLT, Shrimp n’ Grits, Peach Cobbler.

AVOID: N/A

TIP: Still slammed after 11am, reservations remain highly recommended.

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

www.runchickenrun.com

Posted in Breakfast, Coffee, Dessert, Food, Ice Cream, Las Vegas, Nevada, Pork, Tasting Menu, Waffle, Waffles, Yardbird, Yardbird Southern Table & Bar, Yardbird Southern Table and Bar Tagged Almond, Almond Cookie, Almond Cookies, Almonds, Apple, Apple Butter, Apples, Bacon, Beer, Biscuit, Biscuits, BLT, Bourbon Maple Syrup, Breakfast, Brunch, Butter, Buttermilk, Buttermilk Biscuit, Buttermilk Biscuits, Caramel, Chantilly, Chantilly Cream, Cheddar, Cheddar Cheese, Cheese, Chicken, Chicken n’ Watermelon n’ Waffles, Chilled Spiced Watermelon, Chives, Chocolate, Chocolate Sauce, Cinnamon, Cinnamon Twist, Classic Buttermilk Biscuits, Cobbler, Coffee, Confectioner's Sugar, Cookie, Cookies, Cream, Crumble, Dark Chocolate, Dessert, Desserts, Deviled Egg, Deviled Eggs, Dill, Donut, Donuts, Dough, Doughnut, Doughnuts, Dulce de Leche, Dulce de Leche Strawberry Waffle, Dulce de Leche Waffle, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Florentine, Florentine Almond Cookie Bowl, Flour, Food, Foodie, French Vanilla, French Vanilla Ice Cream, Fried Chicken, Fried Green Tomato, Fried Green Tomato BLT, Fried Green Tomatoes, Fried Oreos, Fried Twinkies, Frisee, Green Tomato, Grits, Ham, Honey, Honey Butter, Honey Hot Sauce, Hot Sauce, House-smoked Pork Belly, Ice Cream, Jam, Jus, Keris Kuwana, Las Vegas, Lemon, Lemon Vinaigrette, Lemons, LV, Mama's Biscuits, Maple, Maple Bacon, Maple Bacon Caramel, Maple Syrup, Maple-glazed Bacon Doughnuts, Mary's Chicken, Mary's Organic Chicken, Marzipan, Marzipan Crumble, Michael Uzmann, Mousse, mustard, Nevada, Nora Mill Grits, NV, Onion, Onions, Oreo, Oreos, Pabst, Pabst Blue Ribbon, Pastries, Pastry, PBR, PBR Chicken Jus, Peach, Peach Cobbler, Peaches, Pig, Pimento, Pimento Cheese, Pork, Pork Belly, Red Onions, Rice, Rice Crispy, Rice Crispy Doughnut Dough, Rice Krispies, Roasted Tomatoes, Roe, Sandra Palomo, Sharp Cheddar Cheese Waffle, Shrimp, Shrimp n' Grits, Shrimps, Sin City, Smoked Trout Roe, Smoky Tomato Jam, State Fair Fry, Strawberries, Strawberry, Sugar, Syrup, The Venetian, Tomato, Tomato Jam, Tomatoes, Trout, Trout Roe, Twinkie, Twinkies, Vanilla, Vegas, Vinaigrette, Virginia Ham, Waffle, Waffles, Watermelon, Watermelons, Yardbird, Yardbird Las Vegas, Yardbird Mama's Buttermilk Biscuits with Honey Butter and Raspberry Jam, Yardbird Southern Table + Bar, Yardbird Southern Table and Bar, Yardbird Vegas, Yolk, Yolks

March 24, 2018
6:25 PM
by: Uhockey

Bardot Brasserie [10,] Las Vegas NV

Bardot Brasserie

2015 Gerard Bertrand Cremant de Limoux Rose

Bardot Baguette with Beurre d’echire A.O.C. and Sel Gris

Belgian Endive & Roquefort Salad – Watercress, Candied Walnuts, Medjool Dates, Granny Smith Apples, Balsamela

Steak Tartare – USDA Prime Filet Ground to Order, Egg Yolk, Sauce Verte, Gaufrette Potato Chips

Foie Gras Parfait – Chilled Mousse of La Belle Foie Gras, Ruby Port Gelee, Cornichons, Grilled Country Bread

Seared Foie Gras – La Belle Foie Gras, Wild Red Camargue Rice, Sunchoke & Parsnip Matignon, Red Cabbage Agre-Doux

Bone Marrow en Persillade – Wood Grilled Marrow Bone, Garlic and Parsley Crust, Macerated Radish Salad

Octopus a la Basquaise – Wood Grilled Spanish Octopus, Tarbais Beans, Chorizo Escabeche, Banyuls Vinegar, Espelette Chili, Saffron Rouille

Scallops Meuniere – U10 Dayboat Scallops, Cauliflower Fondant, Broccoli Spigarello, Thompson Raisins, Toasted Pine Nuts, Fried Capers, Mint, Brown Butter, Meyer Lemon

Duck Breast Forestiere – Pan Roasted Moulard Duck Breast, Caramelized Salsify, Savoy Cabbage, Golden Cordycep Mushrooms, Huckleberry Jus

Rack of Lamb Printaniere – Cast Iron Seared 8-Bone NZ Lamb Rack, Creamy Polenta, English Peas, Baby Artichokes, Baby Turnips, Baby Spinach, Basil Pistou

Beef Wellington for Two – 14oz USDA Prime Filet, Prosciutto di Parma, Puff Pastry, Mushroom Duxelles, Foie Gras-Madeira Veloute

Buckwheat Parisian Gnocchi – Tete de Moine Cheese, Morel Mushrooms, Cepes, White and Green Asparagus, Black Truffle, Roasted Garlic Veloute

Cheese Plate – Couronne de Fontenay, Reading Raclette, Mimolette Vielle, Cremeux de Bourgogne, Roquefort AOP, Tete de Moine, Perail de Brebis, Walnut Mustard, Strawberry Jam, Candied Hazelnuts, Country Bread

Double Espresso – Ice

French Toast – Brioche French Toast, Vanilla Mascarpone, Almond Brittle, Orgeat Syrup

Chocolate Macaron – French Chocolate Cookie, Dark Chocolate Mousse

Mille Feuille – Caramelized Puff Pastry, Vanilla Crème Patisserie

Baked Alaska – Banana Rum Ice Cream Cake, Roasted Pineapple and Toasted Meringue

Espresso Crème Brulee – Beignets

Sour Cherry Clafoutis – Warm Almond Cake, Sour Cherries, Armagnac Ice Cream

Apple Tarte Tatin – Warm Caramelized Apple Tart, Puff Pastry, Vanilla Ice Cream

If there is one ‘problem’ with friends and family visits it is mostly deciding which Restaurants to dine at, the balancing act of personal favorites and places that will please a variety of palates not all that tough here in Sin City but trimming a “best of the best” list becoming more difficult as everyone continues to raise the bar, though few have gone so far as to reinvent a genre like Josh Smith at Bardot Brasserie.

Now sailing smoothly in year three, a similar space from Celebrity Chef Michael Mina called Margeaux since opened in Chicago, it was alongside five others including four first-timers that seats were taken at a rounded table on Saturday night, familiar servers bustling around a jammed-packed room with music chiming overhead and the scene not dissimilar to what one will find in Paris or Lyon at 9:00pm, but here shifted a few hours earlier.

Recently transitioning from Winter to Spring, a “seasonal” change from Chef Smith and his team not merely a shift in set-ups but entailing the invention of several new plates, it was with an opening glass of Champagne that friends new and old exchanged cheers before slathering world-class Butter on Baguettes now served by the basket, a sweet n’ salty Endive and Blue Cheese Salad the first new dish of the evening presented alongside ground-to-order Tartare and silky smooth Mousse that even those who claim not to like Liver found irresistible.

Never lacking for quality ingredients or creativity, a second plate of Foie Gras served seared atop Wild Rice with diced Root Vegetables providing a foil to Cabbage Agre-Doux, those looking for a highlight from the new menu would do well to order a plate of charred Octopus served spicy with White Beans while Bardot’s Bone Marrow remains another good choice, though the presentation is not quite as eye-widening as Jean Georges Steakhouse next door.

Moving at a comfortable pace with serviceware replaced and glasses refilled frequently it was with Laguiole Knives in hand that entrees were served in two rounds as the table soon filled, Chef Smith’s Beef Wellington once again outperforming any other seen to-date by anyone present while Duck recently added to the menu showed similar to the Foie Gras, a sizable Breast with crisp skin resting on earthy ingredients brightened up by the addition of Huckleberries providing just a touch of natural Sugar.

Getting even more Spring-like with Lamb and Scallops, two cases where a change in set-up improved nicely-prepared proteins with a plethora of seasonal Produce that all contributed something novel yet complimentary, it was at the request of Josh that guests next weighed in on a concept dish, the fact that there is no literature on Buckwheat Pate a Choux not as issue for the locally born Chef as each Dumpling was indistinguishable from standard Flour save for a light nuttiness that contributed to the forest-floor medly of Morels, Cepes, Black Truffles and Asparagus.

Pumping the brakes for Cheese, a good selection highlighted by the same Tete de Moine served atop Gnocchi plus runny Perail de Brebis and housemade Condiments on thick slate, it was with Espresso cleansing the palate that every single one of Bardot’s Desserts arrived in a truly Grand Finale, a special request also seeing a block of fluffy Brioche French Toast held over from Brunch and the only “disappointment” being that some were already too full to enjoy as much as they’d have liked while one in particular had given up Chocolate for Lent.

FIVE STARS: Say what you will about Michael Mina, Celebrity Chefs, high-volume Restaurants or Las Vegas in general, the simple fact is that when looking world-wide at “Brasseries” from North America to France there are none outperforming Bardot day-in/day-out or plate-for-plate and if Chef Smith were in New York or Los Angeles he’d be getting James Beard nominations while spots like Le Coucou would be forced to step up their game rather than resting on their laurels.

RECOMMENDED: Foie Gras Parfait, Octopus a la Basquaise, Scallops Meuniere, Duck Breast Forestiere, Gnocchi, Beef Wellington, French Toast, Mille Feuille, Sour Cherry Clafoutis, Apple Tarte Tatin.

AVOID: The Baguettes and too many dishes with Bread will sabotage Dessert plans and you definitely don’t want to do that.

TIP: Although the Buckwheat Gnocchi is being prepared for an upcoming event in California the same garnishes are currently available with traditional Parisian Gnocchi on the menu.

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

www.michaelmina.net/restaurants/las-vegas/bardot-brasserie/#menus

Posted in Bardot, Bardot Brasserie, Bread Basket, Coffee, Dessert, Foie, Foie Gras, Food, French Toast, Gnocchi, Ice Cream, Las Vegas, Macaron, Macaroon, Michael Mina, Nevada, Octopus, Pork, Tasting Menu, Truffle, Truffles Tagged 2015 Gerard Bertrand Cremant de Limoux Rose, Agre-Doux, Almond, Almond Brittle, Almond Cake, Almonds, AOC, Apple, Apple Tart, Apple Tarte Tatin, Apples, Aria, Armagnac, Armagnac Ice Cream, Artichoke, Artichokes, Asparagus, Baby Artichokes, Baby Spinach, Baby Turnips, Baguette, Baguettes, Baked Alaska, Balsamela, balsamic, Balsamic Vinegar, Banana, Banana Rum Ice Cream Cake, Bananas, Banyuls Vinegar, Bardot, Bardot Baguette, Bardot Brasserie, Bardot French Toast, Basil, Basil Pistou, Bean, Beans, Beef, Beef Wellington, Beef Wellington for Two, Beignet, Beignets, Belgian Endive, Belgian Endive & Roquefort Salad, Belgian Endives, Beurre d’echire, Beurre d’echire A.O.C., Black Truffle, Black Truffles, Bone, Bone Marrow, Bone Marrow en Persillad, Bread, Brioche, Brioche French Toast, Broccoli, Brown Butter, Buckwheat, Buckwheat Parisian Gnocchi, Butter, Cabbage, Cake, Camargue Rice, Candied Hazelnuts, Candied Walnuts, Caper, Capers, Caramelized Apple Tart, Caramelized Puff Pastry, Caramelized Salsify, Cauliflower, Cepes, Champagne, Cheese, Cheese Plate, Cherries, Cherry, Chili, Chilled Mousse of La Belle Foie Gras, Chip, Chips, Chocolate, Chocolate Macaron, Chorizo, Chorizo Escabeche, Clafoutis, Coffee, Cookie, Cookies, Cordyceps, Cornichons, Cornmeal, Country Bread, Couronne de Fontenay, Cow, Creamy Polenta, Creme Brulee, Creme Patisserie, Cremeux de Bourgogne, Dark Chocolate, Dark Chocolate Mousse, Date, Dates, Dates. Date, Dayboat Scallops, Dessert, Desserts, Donut, Donuts, Double Espresso, Doughnut, Doughnuts, Duck, Duck Breast, Duck Breast Forestiere, Duck Liver, Egg, Egg Yolk, Egg Yolks, Eggs, Endive, Endives, endoedibles, English Peas, Escabeche, Espelette, Espelette Chili, Espresso, Espresso Crème Brulee, Foie, Foie Gras, Foie Gras Parfait, Foie Gras-Madeira Veloute, Foie Mousse, Food, Foodie, French Chocolate Cookie, French Toast, Fried Capers, Fudge, Garlic, Gaufrette Potato Chips, Gerard Bertrand, Gerard Bertrand Cremant de Limoux Rose, Gnocchi, Golden Cordycep Mushrooms, Granny Smith, Granny Smith Apple, Granny Smith Apples, Green Asparagus, Grilled Country Bread, Hazelnut, Hazelnuts, Huckleberries, Huckleberry, Huckleberry Jus, Ice, Ice Cream, Ice Cream Cake, Jam, Josh Smith, Jus, La Belle, La Belle Farms, La Belle Foie Gras, Lamb, Las Vegas, Lemon, Lemons, Liver, LV, Macaron. Macaroon, Madeira, Marrow, Mascarpone, Matignon, Medjool Date, Medjool Dates, Meringue, Meyer Lemon, Michael Uzmann, Mille Feuille, Mimolette Vielle, Mint, Morel, Morel Mushrooms, Morels, Moulard Duck, Moulard Duck Breast, Mousse, Mushroom, Mushroom Duxelles, Mushrooms, mustard, Nevada, New Zealand Lamb, NV, Octopus, Octopus a la Basquaise, Orgeat, Orgeat Syrup, Parfait, Parsley, parsnip, Parsnips, Pastries, Pastry, Pate a Choux, Pea, Peas, Perail de Brebis, Pickle, Pickles, Pig, Pine Nut, Pine Nuts, Pineapple, Pineapples, Polenta, Pork, Port, Potato, Potato Chip, Potato Chips, Potatoes, Prosciutto, Prosciutto di Parma, Puff Pastry, Rack of Lamb, Rack of Lamb Printaniere, Radish, Radish Salad, Radishes, Raisin, Raisins, Reading Raclette, Red Cabbage, Red Cabbage Agre-Doux, Red Camargue Rice, Rice, Roasted Garlic, Roasted Garlic Veloute, Roasted Pineapple, Roquefort, Roquefort AOP, Roquefort Cheese, Rose, Rose Champagne, Ruby Port Gelee, Rum, Saffron, Saffron Rouille, Salad, Salads, Salsify, Sauce Verte, Savoy Cabbage, Scallop, Scallops, Scallops Meuniere, Seared Foie Gras, Sel Gris, Sin City, Sour Cherries, Sour Cherry, Sour Cherry Clafoutis, Spanish Octopus, Spigarello, Spinach, Steak Tartare, Strawberries, Strawberry, Strawberry Jam, Sunchoke, Sunchokes, Syrup, Tarbais Beans, Tart Tatin, Tartare, Tarte Tatin, Tete de Moine, Tete de Moine Cheese, Thompson Raisins, Toasted Meringue, Truffle, Truffles, USDA Prime Filet, Vaniilla, Vanilla Creme Patisserie, Vanilla Ice Cream, Vanilla Mascarpone, Vegas, Walnut, Walnut Mustard, Walnuts, Watercress, Wellington, White Asparagus, Wild Red Camargue Rice, Wild Rice, Wood Grilled Marrow Bone, Yolk, Yolks

March 24, 2018
12:00 PM
by: Uhockey

Metro Pizza on Sky Pointe [5,] Las Vegas NV

Metro Pizza

Iced Tea

Bread and Butter

Toasted Bread – Burrata, Imported Salami, Roasted Peppers, Monti Iblei DOP Sicilian Extra Virgin Olive Oil

Meatball Sliders – Garlic Knots, Melted Provolone, Red Sauce and Garlic Romano Fries

90% Caputo Americana/10% Tipo Uno – Onion Cream Sauce, Pancetta, Toasted Pistachio, Fresh Mozzarella

“The 718” Calzone – Fried with Whipped Ricotta, Diced Ham, Fresh Mozzarella and Marinara

Grandma Pie per John Chez – Mozzarella, Tomatoes, Basil, Parmigiano-Reggiano

Nutella and Blueberry Crisp – Confectioner’s Sugar and Mint

Lulu’s Bread Pudding French Toast – Blueberries, Peaches, Maple Syrup, Whipped Cream

With at least two new Pizzerias of note opening in the last month it was shortly following The International Pizza Expo that five guests paid a visit to Metro Pizza on Sky Pointe Drive, John Arena and new World Pizza Champions Team Member Chris Decker continuing to produce a larger variety of Pies than anyone else in Las Vegas and doing it all by hand with a smile on their faces.

Not quite as banner a year for Las Vegas Pizzaiolos as 2017, though the continuously growing Expo once again set attendance records for a city that now enters the conversation of America’s Pizza destinations with regularity, it was just past noon that a table was set in front of ovens where John could tell of Metro’s history as well as stories of countless Pizzerias across the world, his praise of others constant and unyielding whether the person has been doing it for decades or if they are just beginning and willing to learn.

Planning the visit based on one travelers assertion that John Arena’s 718 Calzone is amongst the best things she has ever eaten, the fried pocket of Whipped Ricotta and fresh Mozzarella plus a bit of Ham almost impossibly light despite a quick bath in hot Oil, it was while John and Chris were working side-by-side that Beverages were served alongside Metro’s complimentary table Bread plus four Garlic Knots and Fries, the former sliced and centered by tender Meatballs plus Sauce and melted Cheese for about the same price as just the Knots at some Las Vegas Boulevard venues.

Going off-menu from here, a plate of housemade grilled Bread served with imported Salami, Burrata and top-shelf Olive Oil, it was straight from the hands of Chef Arena that a golden-brown Pie featuring blended Flour plus toppings of Cream, Pancetta and Pistachios impressed all by being light and crisp yet appropriately chewy, the supposed “second ever” Grandma Pie from Chris inspired by watching the team at King Umberto hot on its heels and nearly sheet-pan thin yet rigid with nothing but the basics allowing no room to hide any mistakes, though as expected there were none to find.

Whipping up one last novelty before popping next door to Lulu’s Bread & Breakfast for a special request, a bi-layer Pie stuffed with Nutella and reduced Blueberries eating not unlike a Galette and inspiring a story from John about the history of “Dessert Pizza” both at Metro and elsewhere, it was finally in a steamy slice of Bread Pudding French Toast riddled with Peaches that Lunch came to a conclusion, everything about the visit as educational as it was delicious and each guest exiting smiling as broadly as the two guys who really seem to live the quote “Find something you love to do, and you’ll never work a day in your life.”

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 prior as it truly warrants repeating.

RECOMMENDED: Both the Garlic Knots and 718 Calzone can be found on the daily menu and warrant a taste, as does the 86th Street Sicilian or Bread Pudding French Toast from Lulu’s Bread & Breakfast.

AVOID: Missing out when Chris posts something delicious on Instagram (@everythingbutanchovies) as the item is usually only available that day in limited quantities.

TIP: Those interested in learning from one of the best should consider calling 702-256-3719 to schedule a seat at one of John’s monthly Pizza classes for just $25.

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

http://metropizza.com/

Posted in Bread Basket, Bread Pudding, Dessert, Food, French Toast, Italian, Las Vegas, Lulu's Bread & Breakfast, Lulu’s Bread and Breakfast, Metro Pizza, Metro Pizza Sky Pointe, Nevada, Pizza, Pork, Tasting Menu Tagged Basil, Blueberries, Blueberry, Bread, Bread and Butter, Bread Pudding, Bread Pudding French Toast, Burrata, Burrata Cheese, Butter, Calzone, Caputo Americana, Caputo Americana Flour, Caputo Flour, Cheese, Chris Decker, Confectioner's Sugar, Cream, Cream Sauce, Crisp, Dessert, Dessert Pizza, Desserts, Diced Ham, DOP, endoedibles, EVOO, Extra Virgin Olive Oil, Flour, Food, Foodie, French Toast, Fresh Mozzarella, Fresh Mozzarella Cheese, Fried Calzone, Fries, Fry, Garlic, Garlic Knots, Garlic Romano Fries, Grandma Pie, Grandma Pie per John Chez, Grandma Pizza, Ham, Ice, Iced Tea, Imported Salami, John Arena, John Chez, King Umberto, Knots, Las Vegas, Lulu's, Lulu's Bread & Breakfast, Lulu's Bread and Breakfast, Lulu’s Bread Pudding French Toast, LV, Maple, Maple Syrup, Marinara, Marinara Sauce, Meatball, Meatball Sliders, Meatballs, Melted Provolone, Metro, Metro Pizza, Metro Pizza North, Metro Pizza on Sky Pointe, Michael Uzmann, Mint, Mints, Monte Iblei Olive Oil, Monti Iblei, Monti Iblei DOP Sicilian Extra Virgin Olive Oil, Mozarella Cheese, Mozz, Mozzarella, Nevada, Nutella and Blueberry Crisp, Nutlla, NV, Oil, Olive, Olive Oil, Olives, Onion, Onion Cream Sauce, Onions, Pancetta, Parmigianino-Reggiano, Parmigiano, Parmigiano Cheese, Parmigiano Reggiano, Parmigiano Reggiano Cheese, Pastries, Pastry, Peach, Peaches, Pepper, Peppers, Pie, Pig, Pistachio, Pistachios, Pizza, Pork, Pork Meatball, Pork Meatballs, Powdered Sugar, Provolone, Provolone Cheese, Pudding, Red Sauce, Ricotta, Ricotta Cheese, Roasted Peppers, Romano Fries, Romano Fry, Salami, Sauce, Semolina, Semolina Bread, Sesame Seed, Sesame Seeds, Sin City, Slider, Sliders, Sugar, Syrup, Tasting Menu, Tea, The 718, The 718 Calzone, Tipo Uno, Tipo Uno Flour, Toast, Toasted Bread, Toasted Pistachio, Toasted Pistachios, Tomato, Tomatoes, Vegas, Whipped Cream, Whipped Ricotta, Whipped Ricotta Cheese

March 23, 2018
6:30 PM
by: Uhockey

Jean Georges Steakhouse [9,] Las Vegas NV

Jean Georges Steakhouse

Iced Tea

Brioche Bread – Herb Butter

Jumbo Shellfish Platter – King Crab, Lobster, Gulf Shrimp, Oysters, Clams

Wagyu Carpaccio – Gougeres, Lime Salt, Truffle Mayonnaise and Balsamic

Tomato Salad – Hearts of Palm, Coconut, Avocado, Coconut Vinaigrette

Spring Salad – Sugar Snap Peas, English Peas, Avocado, Romaine, Green Goddess

Bibb Lettuce Salad – Bacon, Bleu Cheese, Tomatoes

Bone Marrow – Toast, Parsley Salad

Crunchy Organic Chicken – Spinach and Buttery Hot Sauce

42oz Wagyu Tomahawk – Torpedo Onions

16oz Bone-In Dry-Aged New York Strip

Mishima Ranch Smoked Wagyu Brisket – Black Pepper Lacquer, Soy and Fermented Bean Sauce

Seared U10 Diver Scallops – Polenta, Baby Bok Choy, Peppers, Bacon, Pan Jus

U4 Salt Water Prawns – Butter and Parsley

Snap Peas and Spring Vegetables – Parmesan Onion Puree

Carrots – Basil, Coconut Lime Carrot Broth

Truffle Mashed Potatoes

Grilled Asparagus

Crunchy Potatoes – Chili, Yogurt, Herbs

Warm Valrhona Chocolate Cake – Vanilla Ice Cream / New York-style Cheesecake – Sour Cherry Sorbet

Market Apple Pie – Maple Pecan Ice Cream

24k JG Gold Brick – Hazelnut, Chocolate, Passion Fruit-Mango Gelee

Salted Caramel Sundae – Fudge Sauce, Candied Peanuts, Popcorn

At this time the most popular Restaurant request amongst out-of-town guests, even those infrequently dining on Red Meat compelled to visit by a wide range of Appetizers, Salads, Entrees and Sides, it was as a party of eight that dinner was enjoyed at Jean Georges Steakhouse on Friday evening, a five course meal large enough to feed twelve once again leaving several diners speechless and the rest already planning a return visit.

Still the longest tenured Restaurant on Aria’s star-studded second floor, Chef Vongerichten occasionally paying a visit but the menu and day-to-day cooking left to the talented Sean Griffin, it was just prior to a 6:30pm reservation that guests were seated in a rounded booth where Beverages and Bread were served quickly, the Prix-Fixe Menu beginning with eight signature Wagyu and Truffle Gougeres plus a fully loaded Shellfish Tower featuring plump Gulf Shrimp and Lobster Tails plus Crab Legs as thick as some adult women’s forearms.

Not yet turning the page from Winter to Spring, though subtle changes and seasonal Produce have persistently allowed Chef Griffin to customize a menu even for a table of Vegans, it was with the last few Oysters and Clams slurped from their Shells that a trio of Salads next landed in duplicate, Jean-Georges signature Heirloom Tomatoes with Hearts of Palm not losing a bit of its freshness during colder months while the chopped Wedge and the new Spring Salad with Peas and Avocado shined thanks to its various textures and herbaceous Green Goddess.

Matching high prices with larger than average portions, the $15 Bone Marrow always a jaw-dropper as it is served whole with Parsley Salad a la St. John, course three additionally presented two plates of Crunchy Organic Chicken that remains unparalleled even in Restaurants that specialize in fried Bird, the Tempura Batter standing at least a quarter inch off the Skin and delicious on its own but even better when paired bite-for-bite with sautéed Spinach soaked in Butter and Hot Sauce.

Certainly not forgetting the Beef, everything from USDA Prime to certified A5 Wagyu available at a price, it was on a large tableside cart that Wagyu Brisket and a 42oz Tomahawk were sliced and served along with a sizable Dry-Aged Strip Steak, each prized by a different part of the table with a former “well-done” Midwesterner particularly praiseful of the Medium-Rare Meat from Mishima Ranch while others marveled at the full flavored Strip and Brisket that was not merely fork, but spoon tender.

Complimenting Beef with Sides, the Steakhouse’s signature Crunchy Potatoes and buttery pureed Spuds with Black Truffles both as good as usual, those looking for something more seasonal may wish to turn their attention to simple Grilled Asparagus or elegant Pea and Carrot dishes while those who simply cannot get enough Meat are invited to dress up their Steaks with seared Foie Gras, grilled Salt Water Prawns or Scallops currently offered atop Polenta with Bok Choy, Peppers and Bacon.

Rounding out the evening with a platter featuring all five of the Restaurant’s current Desserts, none new but all novel to seven first-timers, suspicions were confirmed that those who enjoy Passionfruit were particularly taken by the Gold Bar while the Market Apple Pie, Cheesecake and Salted Caramel Sundae all had their fans with not one bit of any returning to the kitchen despite many saying they were “too full” for Dessert before the wooden board’s arrival.

FIVE STARS: Although some may wish to argue the merits of Luger’s or Bern’s nationally and Carnevino or CUT locally there is really no comparing any American Steakhouse to what Sean Griffin and his team at Jean Georges Steakhouse have been rolling out since last year’s renovation, everything from the service pieces to Meats and Produce upgraded from an already fine baseline to a level that defines world-class.

RECOMMENDED: Bone Marrow, Tomato Salad, Crunchy Organic Chicken, Mishima Ranch Smoked Wagyu Brisket, 16oz Bone-In Dry-Aged New York Strip, Crunchy Potatoes, , Market Apple Pie.

AVOID: N/A.

TIP: Carrots, Spring Salad and Snap Pea Side were all nightly specials featuring items from the Intuitive Forager’s Market.

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

www.aria.com/en/restaurants/jean-georges-steakhouse.html

Posted in Bread Basket, Crab, Dessert, Food, Ice Cream, Jean Georges, Jean Georges Steakhouse, Las Vegas, Lobster, Nevada, Pork, Tasting Menu, Truffle, Truffles Tagged 16oz Bone-In Dry-Aged New York Strip, 24k JG Gold Brick, 42oz Wagyu Tomahawk, Apple, Apple Pie, Apples, Aria, Asparagus, Avocado, Avocados, Baby Bok Choy, Bacon, balsamic, Balsamic Dressing, Balsamic Vinegar, Basil, Bean, Bean Sauce, Beans, Beef, Bibb, Bibb Lettuce, Bibb Lettuce Salad, Black Pepper, Black Pepper Lacquer, Black Truffle, Black Truffles, Bleu Cheese, Blue Cheese, Bok Choy, Bone, Bone Marrow. Toast, Bone-In, Bone-In Dry-Aged New York Strip, Bone-In New York Strip, Bread, Bread Basket, Breast, Brioche, Brioche Bread, Brisket, Broth, Butter, Buttery Hot Sauce, Cake, Cakes, Candied Peanuts, Caramel, Caramel Corn, carpaccio, Carrot, Carrots, Cheese, Cheesecake, Cherry, Cherry Sorbet, Chicken Breast, Chicken Thigh, Chili, Chilis, Chocolate, Chocolate Cake, Chocolate Fudge, Clam, Clams, Coconut, Coconut Lime Carrot Broth, Coconut Vinaigrette, Coconuts, Cornmeal, Cow, Crab, Crabs, Cream Cheese, Crunchy Organic Chicken, Crunchy Potatoes, Dessert, Desserts, Dinner, Diver Scallop, Diver Scallops, Dressing, Dry-Aged New York Strip, endoedibles, English Peas, Food, Foodie, Fried Chicken, Fudge, Fudge Sauce, Gelee, Gold, Gold Brick, Gougeres, Green Asparagus, Green Goddess, Green Goddess Dressing, Grilled Asparagus, Gulf Shrimp, Hazelnut, Hazelnuts, Hearts of Palm, Herb, Herb Butter, Herbs, Hot Sauce, Ice Cream, Iced Tea, Jean Georges, Jean Georges Steakhouse, Jean Georges Vongerichten, Jumbo Shellfiish Tower, Jumbo Shellfish Platter, Jus, King Crab, King Crabs, Las Vegas, Lettuce, Lime, Lime Salt, Limes, Lobster, Lobsters, LV, Mango, Maple, Maple Pecan Ice Cream, Market Apple Pie, Marrow, Mayo, Mayonnaise, Michael Uzmann, Mishima Ranch, Mishima Ranch Smoked Wagyu Brisket, Nevada, New York Strip, New York-style Cheesecake, Nougat, Nutella, NV, Onion, Onions, Organic Chicken, Oyster, Oysters, Pan Jus, Parmesan, Parmesan Onion Puree, Parsley, Parsley Salad, Passion Fruit, Passion Fruit-Mango Gelee, Passionfruit, Pastries, Pastry, Pea, Peanut, Peanuts, Peas, Pecan, Pecans, Pepper, Peppers, Pie, Pig, Polenta, Pommes Puree, Popcorn, Pork, Potato, Potatoes, Prawn, Prawns, Puree, Romaine, Romaine Lettuce, Salad, Salt, Salted Caramel, Salted Caramel Sundae, Salty Caramel, Scallop, Scallops, Sean Griffin, Seared U10 Diver Scallops, Shellfish, Shellfish Platter, Shellfish Tower, Shrimp, Sin City, Snap Peas, Snap Peas and Spring Vegetables, Sorbet, Sour Cherry, Sour Cherry Sorbet, Soy, Soy and Fermented Bean Sauce, Spinach, Spring, Spring Salad, Steak, Strip, Sugar, Sugar Snap Peas, Sundae, Tasting Menu, Tea, Thigh, Tomahawk, Tomahawk Steak, Tomato, Tomato Salad, Tomatoes, Torpedo Onion, Torpedo Onions, Truffle, Truffle Mashed Potatoes, Truffle Mayonnaise, Truffles, U4 Salt Water Prawns, Valrhona, Valrhona Chocolate, Vanilla, Vanilla Ice Cream, Vegas, Vegetable, Vegetables, Vinaigrette, Vinegar, Wagyu, Wagyu Beef, Wagyu Carpaccio, Wagyu Tomahawk, Warm Valrhona Chocolate Cake, Yogurt

March 23, 2018
12:14 PM
by: Uhockey

Esther’s Kitchen [2,] Las Vegas NV

Esther’s Kitchen

Chicken Parm Sandwich – Whipped Burrata, Organic Tomato Sauce, Basil with Root Vegetable Chips and Salad

Roasted Porchetta Sandwich – Cracklins, Spicy Rabe, Pickled Chilis with Root Vegetable Chips and Salad

Spaghetti – Bianco Pomodoro, Parmesan, Basil, Polpette

Rigatoni Carbonara – Guanciale, Pecorino, Egg Yolk

Rigatoni – Black Garlic, Lemon, Cream, Toasted Breadcrumbs

Margherita Pizza – Tomato, Basil, Fresh Mozzarella

Butterscotch Budino – Scotch Caramel, Whipped Cream, Honeycomb

Now open for three months and still doing big numbers in The Arts District it was with family in town that a half-day at work allowed four to sit down at Esther’s Kitchen for Lunch, the dining room bathed in sunlight and counter-style ordering offering a very different vibe than dinner but the Food continuing to tell of a Restaurant willing to go the extra mile to make sure everything lives up a high standard.

Chugging along with a full reservation book each evening, a good problem to have but one that can certainly be draining on a close-knit crew running 10 services weekly and making most everything from scratch, those arriving at 1130 S Casino Center Boulevard during daylight hours Tuesday through Friday will find themselves greeted at the door where menus are available, orders and payment taken up-front with a playing card handed out to alert an attentive yet abbreviated staff where to deliver each plate as it is fired.

Busy but not hectic at Lunch, the menu cutting back on Pastas, Appetizers and Entrees with Salads and Sandwiches served in their place, it was with Chef Trees busy in the kitchen and Baker Dylan making fresh Pasta in the prep room that six dishes were ordered in addition to one Dessert, the soundtrack overhead once again delighting with the likes of Led Zeppelin though the tempo and volume of song selections was slower and lower than at night.

Dining with one repeat customer plus two first-timers, the desire to order only novel items compromised slightly for the later, it was perhaps ten minutes after taking a seat that plates began to emerge from the kitchen, a Chicken Parm Sandwich quickly announcing that Chef Trees wasn’t about to mail it in just because something can be found cheap at almost any 24/7 bar in town, the crispy fried Bird itself a fine rendition with light spicing but the real star a topping of Whipped Burrata and bright Tomato Sauce plus the toasty housemade Roll.

Sold out of Radiatorre after another busy night, the Lunch menu’s only exclusive Pasta thus offered instead with Rigatoni, suffice it to say that those looking for something unique would be well-advised to invest $12 in a plate of Noodles topped in Lemon Cream and Garlic plus toasted Breadcrumbs, the Citrus adding levity one certainly won’t find in Trees’ textbook Carbonara though another good choice for those looking for something light is Esther’s simple yet stunning Spaghetti available with or without two well-seasoned Meatballs.

Waiting a few extra minutes for the rest, a flooded four-top soon to be a reward for ordering too much for most, those who’ve not had an opportunity to taste Esther’s limited-run Porchetta may wish to consider lunch as a good time to taste the same Meat in a more accessible format, the Roast Pork topped with crispy Skin and Bitter Rabe as good a Sandwich as one will find anywhere in DTLV while the Margherita Pizza represents another case of simple done right with good Mozz and crushed Tomatoes on housemade Sourdough Crust.

Further impressed by Taro and Sweet Potato Chips served with the Sandwiches, a few oily specimens only worth mentioning because everything else was so pristine, a lone “flaw” of counter-style ordering is that those unaware of Esther’s unlisted Dessert Menu may miss out on the Butterscotch Budino loaded with Butter and deglazed with Scotch and that would be a damned shame because it puts other versions in Las Vegas to shame at a price that is a few bucks lower.

FIVE STARS: A ‘surprise’ sensation regardless of James Trees, his talent never in question but the likelihood of Las Vegans seeing the value in $15 plates of handmade Pasta originally worrisome given long-lines at Olive Garden and Cheesecake Factory every day of the week, Esther’s Kitchen may just be what The Arts District has been lacking all along and that is a Restaurant where the owner put his passion, skill and money on the line to do something personal and genuine.

RECOMMENDED: Radiatorre (or Rigatoni) or whatever has the Lemon Cream Sauce that day, Roasted Porchetta Sandwich, Spaghetti with Meatballs, Rigatoni Carbonara, Butterscotch Budino.

AVOID: Expectations of available parking during peak hours.

TIP: Not yet confirmed, but it sounds like the current Lunch-only Pasta will soon be making its Dinner debut.

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

https://www.estherslv.com

Posted in Dessert, Esther's Kitchen, Food, Italian, Las Vegas, Nevada, Pizza, Pork Tagged Basil, Bianco Pomodoro, Black Garlic, Bread, Breadcrumb, Breadcrumbs, Broccoli Rabe, Budino, Burrata, Burrata Cheese, Butterscootch, Butterscotch Budino, Caramel, Carbonara, Cheese, Chicken, Chicken Parm, Chicken Parm Sandwich, Chicken Parmesan, Chili, Chilis, Chip, Chips, Cracklins, Cream, Dessert, Desserts, DTLV, Dylan Jobsz, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Esther's, Esther's Kitchen, Food, Foodie, Fresh Mozzarella, Fried Chicken, Garlic, Guanciale, Honeycomb, Italian, James Trees, Jowl, Justin Ford, Las Vegas, Lemon, Lemons, Lunch, LV, Margherita, Margherita Pizza, Meatball, Meatballs, Michael Uzmann, Mozzarella, Mozzarella Cheese, Nevada, Noodle, Noodles, NV, Oil, Organic Tomato Sauce, Parm, Parmesan, Pasta, Pastries, Pastry, Pea, Peas, Pecorino, Pepper, Pickled Chilis, Pickles, Pig, Pizza, Polpette, Pomodoro, Porchetta, Porchetta Sandwich, Pork, Pork Cracklins, Pork Jowl, Pork Meatball, Pork Meatballs, Potato, Potatoes, Pudding, Rabe, Rigatoni, Rigatoni Carbonara, Roast Pork, Roasted Porchetta Sandwich, Root Vegetable Chips, Salad, Salads, Sandwich, Sandwiches, Sauce, Scotch, Scotch Caramel, Sin City, Spaghetti, Spicy Rabe, Sweet Potato, Sweet Potatoes, Taro, Toasted Breadcrumbs, Tomato, Tomato Sauce, Tomatoes, Vegas, Vegetable Chips, Vinaigrette, Whipped Burrata, Whipped Cream, Yolk, Yolks

March 23, 2018
9:18 AM
by: Uhockey

New York Bagel N Bakery [3,] Las Vegas NV

New York Bagel N Bakery

Saint Joseph’s Day Pastry with Cannoli Filling and Chocolate Chips

Saint Joseph’s Day Pastry with Maraschino Cherry Cream

Boston Cream Cake

Black & White Cookie

Italian Cookies

Rainbow Cookie

Making converts of the West Side with Bagels and Italian Cookies now for three months it was a few days after Saint Joseph’s Day that a third stop was made at New York Bagel N Bakery, Steve Montesano and his sister both present bright and early with four seasonal Pastries set aside for pre-order plus several additional items available to kick off a pleasant weekend of dining with friends and family.

Now a more polished operation than shortly after taking over the space at 840 South Rancho Drive, new signage and homey touches giving the spacious confines tucked away in a strip-mall off Decatur a lot more personality, it was with friendly service that eight larger items plus just over a pound of Cookies were selected, packaged and paid for, first bites of a puffy round featuring Marzipan and Chocolate continuing to set a high bar though Montesano’s Cream Cheese Drop Cookie remains the best one-bite item from a collection that tallies greater than twenty.

Moving next to two prior favorites, the freshly frosted Black & White Cookies even better just out of the oven and unsliced Rainbow “Cookies” offered as a dense wedge with Raspberry Jelly in textbook proportion to Almond Cake plus a top and bottom of Dark Chocolate, those investigating the refrigerator case may find themselves tempted by a variety of Cream Cheese flavors as well as New York Cheesecake, but another option worth consideration is the Boston Cream Cake with layers light as Angelfood sandwiching a center of airy Whipped Cream beneath a dollop of Chocolate.

At last sampling the impetus for this visit, an Italian tradition made in celebration of March 19th’s Feast of San Guiseppe, it came as sort of a surprise that the Cream-filled Ring actually featured Choux instead of the traditional Dough one might associate with Zeppole or Bombolini, the texture not dissimilar to Paris Brest but replacing Hazelnut with Cannoli-filling or, better yet, light Cream studded with Maraschino Cherries.

FOUR AND A HALF STARS: Done no favors by their location or a name that fails to properly shine light on the Montesano’s heritage New York Bagel N Bakery remains a place worth seeking out for those looking for Las Vegas’ best Italian Pastries while the Bagels are also amongst the best in Sin City.

RECOMMENDED: Cream Cheese Drop Cookies, Rainbow Cookie, Black & White Cookie

AVOID: Fruit Thumbprint Cookies were a little dry, the fact that only two were available early in the day leaving one to guess they’d suffered from being left out overnight.

TIP: Follow along on Facebook or Instagram @newyorkbagelnbakery for specials.

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

www.facebook.com/montesanos
www.facebook.com/pages/New-York-Bagel-N-Bakery/330186024057965

Posted in Breakfast, Dessert, Food, Italian, Las Vegas, Montesano's, Montesano's Eateria, Nevada, New York Bagel & Bakery, New York Bagel + Bakery, New York Bagel and Bakery, New York Bagel n Bakery, New York Bagel n’ Bakery Tagged Angel Food, Angelfood, Black & White, Black & White Cookie, Black & White Cookies, Black and White Cookie, Boston Cream Cake, Boston Cream Pie, Breakfast, Cake, Cakes, Cannoli, Cannoli Filling, Cherries, Cherry, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chips, Choux, Choux Dough, Confectioner's Sugar, Cookie, Cookies, Cream, Cream Cheese, Cream Cheese Cookie, Cream Cheese Cookies, Cream Cheese Drop, Cream Cheese Frosting, Dessert, Desserts, endoedibles, Food, Foodie, Fruit, Italian, Jam, Jelly, Las Vegas, LV, Maraschino Cherry, Mascarpone, Mascarponee Cheese, Michael Uzmann, Montesano's, Montesano's Eateria, Montesano's Italian Eateria, Nevada, New York Bagel & Bakery, New York Bagel and Bakery, New York Bagel n’ Bakery, NV, Pastries, Pastry, Pate a Choux, Rainbow, Rainbow Cookie, Rainbow Cookies, Raspberries, Raspberry, Raspberry Jam, Ricotta, Ricotta Cheese, Saint Joseph's Day Pastry, Saint Joseph’s Day Pastry with Cannoli Filling and Chocolate Chips, Saint Joseph’s Day Pastry with Maraschino Cherry Cream, Sin City, St Joseph's Day Pastry, Steve Montesano, Sugar, Vegas, Whipped Cream

March 17, 2018
6:30 PM
by: Uhockey

Le Cirque [15,] Las Vegas NV

Le Cirque

Mocktail #1 – Passionfruit, Guava, Mango, Soda / Mocktail #2 – Passionfruit, Coconut Sorbet, Raspberry, Soda

Curious George – Casamigos Tequila, Monin Ginger Liqueur, Liquor 43, Fresh Lime and Sour, Jalapeno Salt Rim

Lychees and Pearls – Beluga Gold Vodka, Lychee Puree and Pearls, Monin Lavender Liqueur

Bread Service – Brioche, Baguette, Cheese-Bacon, Rosemary-Feta, White Chocolate-Coffee, Salted and Unsalted Butter

Oyster Concasse – Ossetra Caviar, Frozen Raspberry

Yuzu Glazed Hamachi – Cucumber, Avocado, Grapefruit, Sorrel, Crispy Tapioca

Green and White Asparagus – Ossetra Caviar, Sauce Maltaise, Chive Oil

Black Tie Scallop – Brick Dough, Perigord Black Truffles, Perigourdine Sauce

Uni Crusted Dover Sole – Seaweed, Sea Urchin Stuffed Bone Marrow, Uni Emulsion

Surf and Turf – Jidori Chicken, Lobster, Micro-Root Vegetables, Ginger Sauce, Lobster Bisque

Veal Sweetbread – Honey-Ginger Glaze, Veal Cheek Stuffed Fresh Morels, Black Trumpet Mushrooms, Apple Butter

Moulard Duck – Chartreuse Glazed Foie Gras, Black Currant Sauce

Pineapple and Lavender “Explosion” – Cacao Butter

Double Espresso – Ice

Soufflé au Chocolat – Vanilla Bean Ice Cream

Grand Marnier Soufflé – Crème Anglaise

Strawberry Parfait – Crème Fraiche Ice Cream, Pistachio, Guimauve, Sable, Wild Strawberry Sauce

Classic Vacherin for Two – Meringue, Passion Fruit, Coconut Sorbet, Exotic Fruit, Tropical Sauce

Chocolates

Consistently one of Las Vegas’ best Restaurants for nearly twenty years it was on the eighth day of new toque Alan Mardonovich’s tenure that a late celebration was scheduled at Le Cirque, the young Chef’s move from Joel Robuchon bringing a new set of skills to Bellagio’s most exclusive dining room and a look at several works in progress showing plenty of reasons to be excited for the upcoming Spring menu.

Hot on the heels of another 5-Star recognition from Forbes, the plaque adorning walls both inside and out alongside other accolades, it was with warm greetings from General Manager Ivo Angelov that guests were welcomed moments prior to a 6:30pm reservation, the familiar staff once again found serving a full-house of guests from various backgrounds and several with time constraints.

Taking a seat in the dining room for the first time in over a year, a rounded alcove looking out on the Bellagio fountains better fitting a birthday than the usual bar seats, it was with carte blanche deferred to Chef Mardonovich that the meal began shortly after Cocktails, two old favorites joined by specially crafted Mocktails for a ten year old that made him immediately feel comfortable sitting amongst adults in his shirt and tie.

Dining under the big top with classical music playing lightly overhead, the room’s whimsy and a veteran staff creating a refined environment that is anything but stuffy, it was shortly after the first bites of Le Cirque’s White Chocolate Coffee Bread that an amuse arrived, the legendary Crab still available but seeing a rival for complexity in chopped Oysters served with a spoon of Caviar plus individual frozen Raspberry cells.

Moving forward to an enlarged version of Le Cirque’s Yellowtail painted in Yuzu with textural toppings, the service outside a vessel without liquid better allowing the Fish to show its quality, course three once again presented Ossetra Caviar acting as a garnish, this time atop early-season Asparagus and citrusy Sauce that saw everyone including the youngster happy to eat their Vegetables.

Next reinterpreting a Le Cirque classic with the nouveau Black Tie Scallop, a plate dating back to Daniel Boulud’s days in Manhattan as elegant as ever beneath shaved Black Truffles and Sauce Perigourdine, it was in follow-up that two new courses spoke of Mardonovich’s training and perhaps Le Cirque’s future, a tender slice of Dover Sole first crusted in Bread Crumbs and Sea Urchin with a stuffed ring of Marrow followed by Chicken and Lobster bathed fragrant Bisque with Carrots and Turnips smaller than a thimble.

At this point well-sated but excited by what was to come it was with plates centered on two proteins long-missing from Le Cirque’s menu that Alan rounded out savories, the sizable Sweetbread seared crispy with an unctuous center made lightly sweet by Honey providing a beautiful juxtaposition to a stuffed Morel while rosy Duck topped tableside with Sauce Cassis found its dance partner in Chartreuse-scented Liver.

Quickly cleansing the palate with Le Cirque’s liquid-centered Pineapple and Lavender “Explosion” plus a cup of Coffee it was once again a surprise to see a new Dessert despite no change to the posted menu, the Strawberry Parfait outpacing its predecessor in terms of subtle sweetness and layered flavors while the rest was highlighted by a Grand Marnier Soufflé flamed and then extinguished with Crème Anglaise.

FIVE STARS: No doubt a difficult task in replacing Wilfried Bergerhausen, though Christmas from sous-Chef Billy Maldonado showed well, it seems Le Cirque has found their man in Alan Mardonovich to help push the Restaurant forward and if these preview plates are any indication it seems another visit later this season is well advised.

RECOMMENDED: Lychees and Pearls, Uni Crusted Dover Sole, Surf and Turf, Veal Sweetbread, Moulard Duck, Strawberry Parfait, Souffle.

AVOID: N/A – even the Passionfruit Cake at Le Cirque is so well executed and balanced by Cream and Mango that it is delicious.

TIP: Many plates depicted are not yet on the menu, so please contact the Restaurant directly if something specific stands out…or just wait for the full menu roll-out coming soon.

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

https://www.bellagio.com/en/restaurants/le-cirque.html

Posted in Bread Basket, Coffee, Dessert, Foie, Foie Gras, Food, Ice Cream, Las Vegas, Le Cirque, Lobster, Nevada, Pork, Souffle, Sweetbread, Sweetbreads, Tasting Menu, Truffle, Truffles Tagged Alan Mardonovich, Apple, Apple Butter, Apples, Asparagus, Avocado, Avocados, Bacon, Baguette, Beef, Beef Cheek, Beef Cheeks, Bellagio, Beluga Gold Vodka, Billy Maldonado, Birthday Cake, Bisque, Black Currant, Black Currant Sauce, Black Currants, Black Tie Scallop, Black Trumpet Mushrooms, Blood Orange, Blood Oranges, Bone Marrow, Bread, Bread Basket, Brick, Brick Dough, Brioche, Butter, Cacao, Cacao Butter, Cake, Carrot, Carrots, Casamigos Tequila, Cassis, Cassis Sauce, Caviar, Chartreuse, Chartreuse Glazed Foie Gras, Cheese, Cheese-Bacon Bread, Chicken, Chive, Chive Oil, Chives, Chocolate, Chocolate Souffle, Chocolates, Classic Vacherin for Two, Cocktail, Cocktails, Coconut, Coconut Sorbet, Coconuts, Coffee, Cookie, Cookies, Cow, Cream, Creme Anglaise, Crème Fraiche, Crème Fraiche Ice Cream, Crispy Tapioca, Cucumber, Cucumbers, Curious George, Currant, Currants, Dessert, Desserts, Double Espresso, Dover Sole, Duck, Egg, Eggs, endoedibles, Espresso, Exotic Fruit, feta, Feta Cheese, Fish, Foie, Foie Gras, Food, Foodie, Frozen Raspberry, Fruit, Ginger, Ginger Sauce, Grand Marnier, Grand Marnier Soufflé, Grapefruit, Grapefruits, Green Asparagus, Guava, Guimauve, Hamachi, Honey, Honey-Ginger Glaze, Ice, Ice Cream, Ivo Angelov, Jalapeno, Jalapeno Pepper, Jalapeno Peppers, Jalapeno Salt Rim, Jalapenos, Jidori Chicken, Las Vegas, Lavender, Le Cirque, Le Cirque Bellagio, Le Cirque Las Vegas, Lime, Limes, Liquor 43, Liver, Lobster, Lobster Bisque, LV, Lychee, Lychee Pearls, Lychee Puree, Lychees and Pearls, Maltaise, Mango, Mangos, Marshmallow, Marshmallows, Meringue, Michael Uzmann, Micro-Root Vegetables, Mocktail, Mocktails, Monin Ginger Liqueur, Monin Lavender Liqueur, Morel, Morels, Moulard Duck, Mushroom, Mushrooms, Nevada, NV, Oil, Orange, Oranges, Osetra, Osetra Caviar, Ossetra, Ossetra Caviar, Oyster, Oyster Concasse, Oysters, Parfait, Passion Fruit, Passionfruit, Pastries, Pastry, Pepper, Peppers, Perigord Black Truffles, Perigourdine, Perigourdine Sauce, Pig, Pineapple, Pineapple and Lavender “Explosion”, Pineapples, Pistachio, Pistachios, Pork, Raspberries, Raspberry, Rosemary, Rosemary-Feta Bread, Sable, Salt, Salted Butter, Sauce, Sauce Maltaise, Sauce Perigourdine, Scallop, Scallops, Sea Urchin, Sea Urchin Stuffed Bone Marrow, Seaweed, Sin City, Soda, Sole, Sorbet, Sorrel, Souffle, Soufflé au Chocolat, Strawberries, Strawberry, Strawberry Parfait, Surf and Turf, Sweetbread, Sweetbreads, Tapioca, Tasting Menu, Tequila, Tropical Sauce, Truffle, Truffles, Turnip, Turnips, Uni, Uni Crusted Dover Sole, Uni Emulsion, Unsalted Butter, Urchin, Vacherin, Vanilla, Vanilla Bean, Vanilla Bean Ice Cream, Vanilla Ice Cream, Veal, Veal Cheek, Veal Cheeks, Veal Sweetbread, Vegas, Vodka, White Asparagus, White Chocolate, White Chocolate-Coffee Bread, Wild Strawberries, Wild Strawberry, Wild Strawberry Sauce, Yellowtail, Yuzu, Yuzu Glazed Hamachi

March 17, 2018
10:00 AM
by: Uhockey

CRAFTkitchen [14,] Henderson NV

CRAFTkitchen

Coffee

Vegan Cinnabun

Apple Fritter

Blackberry Pop-Tart

Rum-Glazed Pineapple and Toasted Coconut Scone

CK Monkeybread

Smashed Avocado Toast – Grilled Ciabatta, Roasted Red Peppers, Sunflower Seed Pesto, Microgreens, Poached Egg

Crispy Avocado Tacos – Cilantro-Black Bean Puree, Crispy Avocado, Pico de Gallo, Lime Crema, Cilantro

Pork Carnitas Omelet – Eggs, Slow Braised Pork, Tomatillo-Avocado Salsa, Cotija Cheese, Heirloom Tomatoes, Lime Crema, Cilantro

Birthday Cake Pancakes – Buttermilk Short Stack, Cream Cheese Frosting, Sprinkles

Chilaquiles – Corn Tortillas, New Mexican Chile Sauce, Black Beans, Lime Crema, Pico de Gallo, Cilantro, Chorizo, Sunnyside Egg

Chorizo Poblano Omelet –Eggs, Fire Roasted Poblanos, Pepperjack Cheese, Chipotle Bechamel

Banana Walnut Nutella Muffin

Gluten Free Vegan Oatmeal Chocolate Chip Cookie

Salted Caramel Chocolate Chip Cookie

Black & White Cookie

To suggest CRAFTkitchen’s success was predictable would be an absurd claim, the simple fact that Bread & Butter had failed in the same space while residents of Henderson continually flocked to chains just one reason amongst many, yet from the very first time Jaret Blinn described his concept there seemed to be something different about this place and another packed house on Saturday morning continued to tell that tale.

At this point an anchor to its Strip-Mall on South Eastern Avenue, a location that friends from the Midwest joked reminded them of “places you don’t want to go” back home, it was alongside two others that a seat was taken on a day with Chef Blinn away being a Father and Coach, though nothing about the visit indicated anything amiss with every plate beautifully presented and service continually setting a standard that similar eateries should aspire to attain.

After thirteen visits something of a regular and ardent supporter of the space despite an hour round-trip from home, the familiar staff and inspired menu more than justifying the effort to pass by several other breakfast spots en route, it was shortly after seating that Coffee was filled for the first of several cups, four Pastries to follow highlighted by Beth Ryan-Small’s Tropical Scone and Jaret’s Blackberry Pop Tart plus a fluffy and oilless Apple Fritter that outperforms any other in town.

Noting the new Vegan Cinnabun alongside an entire menu of animal-free fare, the difference between this Pastry and CRAFTkitchen’s traditional Cinnamon Roll barely perceptible save for the size and lack of Cream Cheese Frosting, it was hot on the heels of piping hot Monkey Bread gooey with Cinnamon Sugar that two items featuring Avocado arrived, the ubiquitous Toast better here than elsewhere as a result of Bread baked on-site plus Sunflower Seed Pesto while Tortillas filled with fried slices reminisced of the famous version served at Torchy’s in Austin.

Transitioning next to two Omelets, others at the table not quite as Carb-centric in their dining plans, it was alongside CRAFTkitchen’s daily Carnitas version that a weekly special stuffed with housemade Chorizo and roasted Poblanos was delivered, the heat lent a hint of smoke by way of Chipotle Cream Sauce studded with more spicy Sausage while the pulled Pork made another appearance later atop crispy Corn Chips as part of Chilaquiles one would be hard pressed to say weren’t as good as those found at some of Mexico City’s most famous spots.

Making one special request mid-week, Chef Blinn happily agreeing to help a guest celebrate in style, it was with a fluffy stack of five Birthday Cake Pancakes available to all as part of the ever-changing Brunch that the meal came to a conclusion…though in actuality the indulgence ended several hours later with three Cookies and one Muffin from the pastry case, two old favorites as good as ever while the Banana Muffin with Nutella was better this time, though not quite as impressive as the Gluten Free Vegan Oatmeal Chocolate Chip Cookie that tastes indistinguishable from those made with Eggs, Flour and Butter.

FIVE STARS: Still not slowing down after two years, both the daily menu and weekend brunch in a continuous state of change aside from a few signatures, CRAFTkitchen remains a standard-bearer for how to do Breakfast right and the whole Valley should hope it remains a trend-setter for many years to come.

RECOMMENDED: Apple Fritter, Rum-Glazed Pineapple and Toasted Coconut Scone, CK Monkeybread, Crispy Avocado Tacos, Chilaquiles, Chorizo Poblano Omelet, Gluten Free Vegan Oatmeal Chocolate Chip Cookie, Salted Caramel Chocolate Chip Cookie.

AVOID: N/A.

TIP: On 4/8/18 CRAFTkitchen will be hosting a collaboration dinner featuring Jaret Blinn and Ramir Bolanos DeCastro of Yonaka. Visit https://www.craftkitchenlv.com/pop-up-dinner for details.

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

www.craftkitchenlv.com

Posted in Breakfast, Coffee, Craft Kitchen, CRAFTkitchen, Dessert, Food, Henderson, Las Vegas, Nevada, pancake, Pancakes, Pork, Tasting Menu Tagged Apple, Apple Fritter, Apples, Avocado, Avocados, Banana, Banana Nut Muffin, Banana Walnut Nutella Muffin, Banana Walnut Nutella Muffins, Bananas, Bean, Beans, Bechamel, Beth Ryan-Small, Birthday Cake, Birthday Cake Pancakes, Black & White Cookie, Black Beans, Blackberries, Blackberry, Blackberry Pop-Tart, Braised Pork, Bread, Buttermilk, Buttermilk Short Stack, Cake, Cakes, Caramel, Carnitas, Cheese, Chilaquiles, Chiles, Chili Sauce, Chilis, Chip, chipotle, Chipotle Bechamel, Chipotle Pepper, Chipotle Peppers, Chips, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chips, Chorizo, Chorizo Poblano Omelet, Ciabatta, Ciabatta Bread, Cilantro, Cilantro-Black Bean Puree, Cinnabun, Cinnamon, Cinnamon Cream Cheese, Cinnamon Roll, CK Monkeybread, Coconut, Coconuts, Coffee, Cookie, Cookies, Corn, Corn Tortillas, Cotija, Cotija Cheese, Craft Kitchen, CRAFTKitchen, Cream, Cream Cheese, Cream Cheese Frosting, Crema, Crispy Avocado, Crispy Avocado Tacos, Dessert, Desserts, Egg, Eggs, endoedibles, Fire Roasted Poblanos, Flour, Food, Foodie, Fritter, Fritters, Frosting, Gluten Free, Gluten Free Vegan Oatmeal Chocolate Chip Cookie, Gluten Free Vegan Oatmeal Chocolate Chip Cookies, Grilled Ciabatta, Hazelnut, Hazelnuts, Heirloom Tomatoes, Henderson, horizo, Jaret Blinn, Las Vegas, Lime, Lime Crema, Limes, LV, Michael Uzmann, Microgreens, Monkey Bread, Monkeybread, Muffin, Muffins, Nevada, New Mexican Chile Sauce, Nutella, NV, Oat, Oatmeal, Oatmeal Chocolate Chip Cookie, Oatmeal Chocolate Chip Cookies, Oatmeal Cookie, Oatmeal Cookies, Oats, Omelet, Onion, Onions, Pancake, Pancakes, Pastries, Pastry, Pepper, Pepperjack, Pepperjack Cheese, Peppers, Pico de Gallo, Pig, Pigs, Pineapple, Pineapples, Poached Egg, Poblano, Poblano Pepper, Poblano Peppers, Poblanos, Pop-Tart, Pork, Pork Carnitas Omelet, Red Pepper, Red Peppers, Roasted Red Peppers, Rum, Rum-Glazed Pineapple and Toasted Coconut Scone, Rum-Glazed Pineapple Scone, Salsa, Salted Caramel, Salted Caramel Chocolate Chip Cookie, Salty Caramel, Sauce, Sausage, Scone, Scones, Seed, Seeds, Sin City, Slow Braised Pork, Smashed Avocado Toast, Sprinkles, Sunflower, Sunflower Seed, Sunflower Seed Pesto, Sunflower Seeds, Sunflowers, Sunnyside Egg, Taco, Tacos, Tami Blinn, Tasting Menu, Toast, Tomatillo, Tomatillo-Avocado Salsa, Tomatillos, Tomato, Tomatoes, Tortilla, Tortillas, Vanilla, Vegan, Vegan Cinnabun, Vegas, Walnut, Wanuts

The Kitchen at Atomic [2,] Las Vegas NV

Bomb Tacos (Durango,) Las Vegas NV

Send Noodles, Las Vegas NV

Lidet Café & Bakery, Las Vegas NV

Carson Kitchen [12,] Las Vegas NV

Big B’s Texas BBQ [4,] Henderson NV

Metro Pizza on Sky Pointe [5,] Las Vegas NV

Jean Georges Steakhouse [9,] Las Vegas NV

Archives

Recent Posts

By City

Blogs I Love

Archives

Recent Posts

By City

By Popularity

Blogs I Love