Fried appetizer: vegetables. cod fish and stuffed zucchini
Traditional appetizer: boiled octopus, creamed stockfish, sardines Venice style
Bigoli with Duck Sauce
Spaghetti with Clams
Cuttlefish in Venice style with Grilled Polenta
Frito Misto
Pear Pie with cinnamon and vanilla custard cream
Probably the toughest reservation in Venice, just 4 tables and a few high tops for a €45 three-course prix fixe at Dinner, Osteria al Cicheto is a small Bacaro tucked away on Calle de la Misericordia just a few hundred meters from the train station.
Known for a lengthy list of local Wines, many natural, guests at lunch will find Cichetti plus fried Snacks at the bar while those with reservations after dark can order the same in addition to a dozen or more Venetian classics.
Friendly and tourist-friendly, though locals commonly fill the space from open to close, selections prove tough despite a well-culled list, and whether one chooses Appetizers fried or not the flavors are bold and well paired to White Wine with a bit of acidity.
Local and Seasonal, though dishes such as Spaghetti with Clams and thicker Tubes beneath Duck Ragu are available most days, Frito Misto entails whatever is caught fresh in bountiful portions while Squid in their Ink shine adjacent grilled Polenta.
Making all Desserts on site, an extra €6 for those with room, expect Tirsmisu and Cookies anytime but if asked for a recommendation all servers will suggest delicate Pear Pie that eats more like a Cake resting in two types of Custard.
Potato gnocchetti with small calamari and cinnamon
Spaghetti with “bevarasse” clams
Garden chicories and ricotta ravioli with crab “buranella” style
Bronte pistachio cake, Bronte pistachio gelato
Tucked away on Calle del Mondo Novo, more so currently than usual as a result of construction scaffolds, Osteria alle Testiere is a rare find in Venice thanks to a focus of daily catch and a complete lack of touristy flare.
Best seen as a Bacaro, just ten tables and a small kitchen despite the extensive Wine list, guests visiting at lunch or dinner will find simple wood tables and beige linens while the lack of decorations puts focus on Food, Beverage and conversation.
Prone to seasonal Produce in addition to Shellfish, an opening volley of Baccala atop grilled Cornmeal simple yet faultless, Pastas run €26 and include traditional Spaghetti with Clams alongside Ravioli laced with Bitter Greens offset by creamy Crab Sauce.
More provocative by way of tender Dumplings served with Squid in their Ink perfumed by Cinnamon Dessert offers a variety of choices, though those in the know won’t think twice before ordering tender Pistachio Cake crowned by a scoop of housemade Gelato.
Not to be confused with large corporate Gelato makers like Grom Gelato Gallonetto has been a part of Venice since 1985, its tiny confines necessitating take-out while prices compare favorably to more touristy shops nearby.
Not a spot for piled Oreos or other nonsense, a third generation shop serving natural flavors from metal canisters, guests will spend roughly €4 for three flavors topped with Cream and a Tuile, both Fior di Latte and Crema Veneziana attesting to a well-made base while Pistachio Smeraldo is pale green and peerless thanks to its purity and lack of added sweeteners.
Widely heralded for freshly made Tiramisu in a variety of flavors I Tre Mercanti actually began as a market by three locals aiming to represent and spread Venice’s culinary traditions to locals as well as tourists.
Part Wine Shop and packaged goods store, items such as Amarena Cherries and Pesto available at fair prices, it is through the front glass that guests watch Chefs assemble layers separated by Cream, the Dessert invented in Treviso achieving lightness despite rich Ingredients whether traditionally with Cocoa and Coffee or featuring Pistachios.
Part of the city since 2007, Espresso shots on the go a necessity for those looking to make the most of their visit, guests seeking more sweetness will find Macarons made daily plus handmade Cannoli Shells filled by complex Sheep’s Milk Ricotta suspending Chocolate and Citrus.
Owned by the Allegria Group and open daily starting at 06h00 Pasticceria Panarea has been serving Vicenza for decades, a wide array of traditional Pastries and Mediterranean Fare at fair prices seeing a sizable dining room frequently busy.
Located at Battaglione Val Leogra 38 with plenty of parking it is upon entry that guests will notice glass cases half-full while a bar further on pulls Espresso shots and mixes drinks with speed.
A well-rounded collection, the Baba a little harsh compared to others, Donuts eat light beneath a light coat of Sugar while Cannoli with a dense shell and candied Citrus are mostly unremarkable.
Better for Sfogliatelle, warm Semolina and Rictotta outpacing smaller shells filled with flavored Cream, Zeppoli show well in their traditional form with a Choux-like Ring around Custard crowned by a Cherry.
Potato Gnocchi with Osetra “Private selection Bottega Vini” Caviar and Chives
Bottega Chips
Budino with Chocolate, Caramel and Cream
Sabbiosa Cake with Coffee Cream
Able to trace its history to the sixteenth century and celebrated as an eatery since 1890 Antica Bottega del Vino, or Bottega Vini, rates highly amongst Verona citizens and visitors for both an extensive Wine List and homemade Food intended to compliment it.
Purchased by Le Famiglie dell’Amarone d’Arte and Antica Rinomata Riseria Ferron in 2011, a bit of restoration doing nothing to distract from Bottega’s old-world charm, it is with patrons two-deep at the Bar that those with reservations are seated to choose their meal before a Sommelier visits to discus pairings.
Offering off-menu Cicchetti that change frequently, or a plate of 24 month Prosciutto to match €8 glasses of Sparkling Wine, fans of Venetian tradition will be happy to find Baccala served soft atop a bed of Polenta while those seking to simply snack enjoy freshly fried Potatoes served thin and crispy.
Known for housemade Pastas, faultless Bigoli beneath Duck Ragout best suited to Chianti, those willing to spend a little extra will be delighted by airy Dumplings slicked in Butter with a liberal spoon of Caviar plus Chives.
Decorated in Medieval style, heavy woods and varnished walls surrounding wrought-iron chandeliers supporting empty bottles, it is best to allow busy servers to suggest Dolci that include a “Budino” more like Flan adjacent thick Chocolate or Potato Flake “Sandy Cake” complimented by Coffee Cream.
Caramelized Pears, Pumpkin Seed Praline, White Chocolate Cream, Sage, Pistachio
Crunchy Dark Chocolate, Burnt Milk
Ras el Hanout Cannoncino King Size, Vanilla Cream, Armagiana Apricots
Torrone, Lemon Jelly
Polarizing as any Italian concept that dares to challenge centuries of tradition Lido 84 from Riccardo and Giancarlo Camanini seeks to reinterpret classic recipes as “food for thought” utilizing old and new techniques.
Housed in a former beach club on Lake Garda guests are invited to dine indoors or on a terrace as weather permits, all while Giancarlo oversees service as warm and informative as any in Europe.
Designed to be enjoyed a la carte or as a tasting, staff communicating with each guest to determine likes and preferences before Riccardo chooses the menu, it is amist modern-classical décor that time passes quickly thanks to stories and reminiscing over bites such as Baccala Cannoli or pudding-soft Foccacina.
Eclectic but distinctly Italian, warm Bread and Grissini flavored with Olives present throughout, late-Winter’s “Fluctuations” begins with a veil of Cuttlefish overlying soft Rice in Eel Butter before moving onward to Oysters perfumed by Pine and Buttered Spaghetti made anything but simple by crispy puffed Yeast.
An admirer of all forms of art, books and statues surrounding a piano overlooking the water, Risotto comes splashed on a white canvas with Red Berries prior to intentionally sticky Pennoni meant to be dipped in an emulsion of Uni.
Lucky next to receive 84-hour steamed Pasta allowed to ferment for a year, its texture quite distinct beneath Foie Gras and Pigeon Ragu, Chard offers a bit of levity before moving onward to faultless Sweetbreads sharing the spotlight with Honey and Mustard.
Known best for Cacio e Pepe cooked in a Pig’s Bladder, a blind method of preparation that leaves Pasta firmer than al dente but beautifully matched to simple toppings, tender Beef comes with accents of Duck Fat and Pork Lard plus the bold skins of Sheep’s Cheese.
Offering each guest a different dessert, on this day Chocolate toasted to taste of Burnt Milk and Caramelized Pears with Pumpkin Seed Praline, those with capacity should inquire about adding a laminated “King Size” Cannoncino perfumed by Moroccan Spices with Apricots.
Always pushing forward, with textures and flavors inspiring questions, the story ends with Torrone clipped tableside and a quick tour further seeking to educate those who already think they understand.
Part of Bologna for nearly fifty years Pasticceria D’Azeglio is named after the street it inhabits, early opening hours on Monday making it an ideal option for nearby businesses in one of the city’s most upscale shopping districts.
Rustic and small without a Bar like so many Italian Pastry Shops, though Espresso shots are still pulled quick, guests arriving early will find good diversity including Cornetti stuffed with flavored Cream and Viennoiserie including a Raisin coil topped in Frosting.
Priced lower than nearby competition, a particularly boozy Baba just €3, look for Sfogliatelle tucked away amidst everything else and if fortune smiles it will be warm with shattering layers yielding Ricotta and Semolina with Citrus inside.
Opened in 1907 by Giuseppe Gamberini Cafe Pasticceria Gamberini is the oldest Pastry Shop in Bologna, chandeliers and an ornate ceiling positioned over glass cases including heritage recipes plus a bar quick to prepare Espresso or an Aperol Spritz for waiting customers.
Now managed by Antonella Conti and Paolo Maino, a seamless transition that occurred in 2005, guests arriving early can expect to find Brioche still hot with spots of Raisins while Rome’s Maritazzo is offered with Custard or Cream.
Updated somewhat to sell items such as Red Velvet Cake and Brownies it is for €3.00 that the Rice Pie delivers three complex bites while Cornetti with a choice of fillings sees Pistachio a little too sweet but otherwise enjoyable.
PORK’S HEAD CUTLET WITH MAYONNAISE, PARSLEY AND CAPERS SALAD
ROASTED POLENTA “CALZAGATTI” WITH MORA LARDO AND FRICANDO OF SEASONAL VEGETABLES
TORTELLINI EN BRODO
TAGLIATELLE 100% BOLOGNESE WITH MEAT RAGU
PUMPKIN RAVIOLI WITH MALLARD RAGU
APPENNINE FALLOW DEER LEG, LIGHTLY SMOKED WITH CHERRY AND PEAR WOOD, WITH PLANTS, HERBS AND FRUITS
LAMBRUSCO SORBET
FIOR DI LATTE BOLOGNESE WITH AMARETTO FOAM
ZUPPA INGLESE
EGG YOLK GELATO “LIKE THE OLD DAYS”
Opened in 1934 by Agnese and Amerigo this Trattoria between Modena and Bologna remains one of the area’s most regarded, a single Michelin Star despite casual confines and service attesting to Food prepared by a kitchen that cares.
Built on tradition and simplicity, but evolving over the past 90 years to include several “signatures,” the current menu offers a retrospective including handmade Pastas, Wild Game and everything sourced from the nearby hills, vines and forests.
Offering menus in English for the occasional tourist, though the vast majority of patrons hail from nearby, it is once the entrance is located that guests sit amidst warm confines listening to quiet chat and a bell dinging in the kitchen to announce each plate.
Fit with a good cellar of Italian Wines at fair prices, a pair of Rieslings well-suited to fried cuts from the Pig’s Head and Polenta matchsticks draped in Lardo, Amerigo’s Tortellini en Brodo arrives piping hot with delicate Dumplings afloat in Broth as rich as it is clear.
Not forgetting housemade Bread that needs no accompaniment, plus a tiny “Bread Cake” Amuse, no visit to Bologna should occur without sampling Bolognese as it ought to be eaten while Pumpkin Ravioli with Duck Ragu is equally delicious.
Also offering Mallard as the day’s local game, though Fallow Deer shot nearby proves more compelling, Desserts dial in on classics including Zuppa Inglese and Fior di Latte made to resemble Flan while the Egg Yolk Gelato “Like the Old Days” is indelible.
Monte Bianco Gelato, Pistachio Gelato, Dolce Gelato
Started as a dairy at Via Celso 3r in 1946 Gelateria Baroncini is among the most highly regarded Gelato shops in Florence, the company now in its fourth generation still adherent to the strictest standards of production while at the same time creating new recipes for modern times.
Small in its floorplan, a register and some confections to the right of daily flavors, three scoops on a cone tally just €3 despite textures suggesting the use of high quality Ingredients including Pistacchio di Bronte and a lack of preservatives or artificial colors.
Focused on classics, locally produced Cream and Milk building a smooth base, “Dolce” incorporates Cake plus a hint of Liqueur while Chestnut “Monte Bianco” tastes pure with a texture akin to fresh Whipping Cream.
Open from 06h00 until 20h00 Thursday through Tuesday Pasticceria Giulia is a fairly basic Bar and Pastry shop on the West side of Florence, its proximity to Amerigo Vespucci Airport making it a logical first stop after long delayed flights for Coffee and Dessert.
Still busy midday Sunday, though the selection appeared slightly picked over, four Pastries and a Doppio carried just €9,80 charge with the latter from Lavazza and a sweetened Croissant flecked with Poppy Seeds an excellent pairing.
Less impressed by soggy Frittelle, early arrivals likely faring better, both a Custard-filled Doughnut and crunchy Millefoglie more than justified their modest prices.
Despite signage suggesting Summer House Santa Monica the location inside Durango Casino & Resort is actually Lettuce Entertain You’s first branch of the “California-inspired Restaurant” out west, and regardless of what might be inside the Cookie Bar out front is a sight for sore eyes.
Taking a Spago-esque approach to Market-fresh fare, think Pizzas and Pastas plus plates from an all-wood grill, it is for roughly $5 each that guests will find a dozen or more daily baked good including everything from classic Chocolate Chip with big dark chunks to a gooey Blondie with Butterscotch bits in the mix.
A natural feeling space bathed in light, Rockwell Group taking on LEYE’s first off-Strip venture, guests not fond of Cocoa will find “Birthday Cake” far outpacing crumbl’s famous Frosted Cookie while both glazed Lemon and an Oatmeal Scotchie eat soft and chewy within a gently crisp rim.
Not forgeting the Vegan Snickerdoodle this time, whatever fat is utilized tasting buttery and rich, Summer House’s Apple Oatmeal Cookie reminisces of Autumn Apple Crisp in portable form while both the Gingersnap and Peanut Butter round are faultless.
Strawberry Cake – Strawberry and Vanilla Cookie, Strawberry Cream Cheese Frosting, White Chocolate Curls
Born in Logan Utah Crumbl took the city by storm, their Instagramable rounds offered in thirty stores across six states by 2019 and now in all fifty states with six in Las Vegas including the Durango location opened in May 2020.
Created by Sawyer Hemsley and Jason McGowan, rapid expansion through franchising yielding mixed results from store to store as evidence by Social Media, it was after nine variable experiences that the westside storefront proved competent, the staff exceedingly pleasant whilst describing each choice.
Undoubtedly popular in part due to photogenicity, though a sterile interior oversells the fact that everything is made from scratch, the first thing those entering will notice is Crumbl’s limited collection of just six weekly flavors, four specials alongside Sugar slathered in seasonal Icing plus Chocolate Chip that uses all Milk Chocolate and trends far too sweet.
Still a young company, so much success despite only starting in September 2017 certainly enviable, best bites came from specials that included “Strawberry Cake,” flavors of Fruit and Vanilla well represented even before placing Cream Cheese Icing on top.
Offered onsite or via delivery from 8am until at least 10pm Monday through Saturday it was next that Blue Monster merged crumbl’s Sugar and Chocolate Chip into something slightly better while Brownie Batter was overly rich.
Again finding “Cake” concepts better than the Cookies by which crumbl made their name “Cornbread” set a high standard for both the brand and Cookies in general by creating something just savory enough to be Cornbread and then offsetting it with Honey Cream Cheese Frosting plus textural components.
BANANA BREAD SPLIT – mom’s banana bread, brown butter, greek yogurt soft serve, local honey, cherry on top
CHINA RANCH DATE CAKE – caramelized kabocha pumpkin, miso toffee sauce, ginger ice cream
PANNA COTTA – fall market fruits, red wine syrup, lace cookie
PINEAPPLE UPSIDE DOWN SUNDAE – greek yogurt soft serve, pineapple upside down cake flavors
Referencing a recently heard quote “the end result is never better than the quality of the Product you start with” Roy Ellamar’s new restaurant titled Fine Company is everything one might expect and more than one could possibly hope for in Downtown Summerlin.
Mostly quiet since departing his namesake Harvest at Bellagio in 2021, as seasonal and smart a Restaurant as Las Vegas Boulevard has ever hosted, Fine Company finds Roy and team cooking familiar Food flawlessly while the service is top notch.
A full rebuild of MTO, the space now warm and open with wood punctuated by spots of color plus cookbooks, it was late-November 2023 that Dinner service officially began in addition to the already impressive daytime spread.
Continuing a trend of Strip-Chefs flourishing in the community, Roy’s ability to prepare great Ingredients in a way that lets them shine amongst the best in Sin City, one need look no further than the aptly named “PERSIMMON & PROSCIUTTO” to understand as thin pieces of Pork meld perfectly with ripe Fruit, Cheese and Saba.
Managed by Jamie Greco and backed by LEV, each server wearing a smile with comprehensive knowledge of the menu, the “PIG & APPLE” goes well beyond its simple name thanks to tender Pork Belly and vibrant Kimchi while “SALT & PEPPER SHRIMP” burst to the tooth yielding sweet flesh.
Bridging Brunch with a happy hour full of fun ideas “CAVIAR PAPAS” find Potatoes fried in Fat supporting Fish Eggs and Creme Fraiche while Feta spread on Toast with Olives is brightened by Raisins.
Not overlooking Tuna matched to Mushrooms, or the peerless Pork Chop with Red Cabbage and Squash, “Shatter Batter” makes for one of Sin City’s best Fish & Chips while four U10 Scallops dazzle in a pool of Caviar Yuzu Beurre Blanc and Robuchon Potatoes.
Chic but family-friendly, a neighborhood Restaurant by all standards including prices that are more than fair, Desserts reminisce of Harvest’s highlights whether one selects twice-baked Banana Bread that Ellamar’s mother has been baking since his childhood in Hawaii, fragrant Panna Cotta, Date Cake or an Ice Cream Sundae inspired by Pineapple Upside Down Cake.
Visited twelve times since reopening under new ownership there is little doubt that The Palms is seeking to regain its title as Las Vegas’ best Off-Strip resort, a goal thus far successful in terms of dining thanks to Chefs Marty Lopez and Tammy Alana at Scotch 80 Prime.
Debuted late-Spring of 2018, stalwart N9NE Steakhouse making way for a room decorated in Basquiat and Haring, guests visiting Scotch 80 today will find much of the original aesthetic maintained minus paintings kept by past owners, the Bar still well-stocked with rare Whiskeys and service predictably impeccable.
Located at the resort’s east end with an entirely revamped menu, seasonal changes occurring alongside a Tasting Menu and Wagyu including A5 varieties straight from Japan, it was deferring Carte Blanche to the kitchen that Dinner began with Truffled Popcorn, an Amuse matching Wagyu to Pickled Papaya and all-new starters including bite-sized Crab Cakes and crispy Bluefin Tuna Poke.
Not forgetting Tammy’s Milk Bread, nor golden Wagyu Empanadas with Chimichurri, Scotch 80 was the first in town to flambee their Shellfish Tower tableside and thanks to the Oishii Shrimp plus King Crab and Lobster it remains the best.
Next served something special, Snake River Farms New York Strip seared thrice but still medium rare despite layers of complexity, entrees continued via wet aged 44 oz Porterhouse, Beef Cheek Pasta amidst Sea Bass and Uni-Squid Ink Spaghetti topped by U3 Nigerian Prawns.
Not forgetting sides, Marty’s Hash Browns a mandatory part of any meal at Scotch 80 and Mushrooms with Foie Gras Foam not far behind, Pastry Chef Tammy Alana’s work is no less impressive whether one opts for Fireball S’mores or all-new Sticky Toffee Pudding and Cookie Butter Cheesecake.
POT DE CRÈME CHOCOLAT-NOISETTE – Chocolate Custard, Roasted Hazelnut, Praline, Cocoa Nibs Crisps
TARTE CITRON MERINGUEE – Frozen Lemon Tart, Citrus, Meringuée, Lemon Gel
MILLE FEUILLE MINUTE – Caramelized Puff Pastry, Vanilla Diplomat Cream
Toqued by Alain Ducasse protegee Laetitia Rouabah La Fontaine at Fontainebleau Las Vegas is a hidden gem, its subdued facade giving way to a soft-lit dining room with exemplary service led by General Manager Chad Jahn.
One of 32 Restaurants on-property, but in many ways a signature thanks to an elegant Brunch and upscale French Dinner from Thursday through Saturday, it is inside the pastel space that guests are treated to posh seating and white linens plus mid-volume music playing overhead.
Staffed by Strip veterans attentive to details, the bar program built around complex flavors such as an ultra-smooth Cognac sipper called Lady Danger, Chef Rouabah’s upbringing outside Paris is immediately evident in crisp Baguettes or laminated Rolls preceding a nightly amuse of market Vegetables atop a spread imbued with Anchovies.
Fresh off six years leading New York’s Benoit Brasserie, an opportunity earned through time at Ducasse’s Michelin 3* Flagships in London and Paris, Appetizers find Rouabah exploring classics including Tarte Flambee and Snails hot from iron while Foie Gras Maison looks and tastes exactly as it does in Lyon.
Not forgetting delicate Crudo, well-paired to the Raspberry Beret or assertive Red Hot Fox, Entrees include everything from a Hamburger to Scallops decorated in Caviar Beurre Blanc, though both the Roasted Chicken Breast and Duck cooked as you rarely see it stateside are bonafide spotlight-stealers.
Priced appropriate to the sort of spot serving Dover Sole wrapped in Prosciutto atop Red Wine Lobster Sauce Desserts range $12-18, the Tatre Tatin and Souffle skipped on this visit in favor of silky Pot de Creme, Lemon Tart rethought as an Ice Cream Cake and a Mille Feuille assembled a la minute that elicits memories of Jacques Genin.
Family owned and operated from the start, Dominic Sang bringing family recipes from a Texas Doughnuttery to Sin City in October 2015, guests entering Glaze Doughnuts will notice little has since changed about the shop in 8 years while a soft base and creative toppings earn “Best of Las Vegas” accolades annually.
Located on Fort Apache Road, fair prices and friendly service undoubtedly part of Glaze’s appeal, what the shop lacks in selection is more than made up for in quality compared to the likes of Dunkin, Krispy Kream or other spots nearby.
Largely built on Yeast Rings, though undersized Fritters perform admirably, fans of simplicity will find Maple Frosting far more subtle than most while Chocolate and Vanilla Glaze are also of excellent quality with or without additions such as Cereal or Candy.
Not over-the-top, but balanced and complex, Ube and Coconut dazzle atop a fluffy leavened base while Peanut Butter and Jelly do the same, though if one is seeking Glaze’s top choice the decision comes down to Blueberry Cinnamon Toast, Churros and Horchata or Matcha Green Tea Pistachio that delivers sweetness beneath toasty notes.
Lean Brisket, Fatty Brisket, Smoked Turkey, Beef Hot Links, Jalapeno & Cheese Hot Links
Pulled Pork
Apple Pie
Banana Pudding
Open from 11:00am until 9:00pm daily at Suite 110 of 6115 South Fort Apache Road, and Sin City’s best place for Barbecue ever since the Henderson original debuted in January 2016, it was for dinner Thursday that the smell of Big B’s Texas BBQ filled the downstairs, family quick to gather for an abundance of smoked Meat, Dessert and Sides.
Named after its Pit Master and changing the long-held belief that Las Vegas is not a Barbeque town ever since the original opened, Big B’s Texas BBQ features the work of Brian Buechner and Natalia Badzjo, the husband and wife team taking a hands-on approach to every aspect of the operation from build-out to driving in fresh piles of wood as needed from the Lone Star State.
Available for dine-in, take-out, catering and delivery, all presented by one of the most pleasant staffs in town, over-ordering is easy regardless of preference for Pork or Beef including Ribs, pulled-style or Brisket with a good smoke ring whether fatty or lean.
Texas through and through, the aforementioned wood just one reason why Big B’s Proteins outpace growing competition, sides are highlighted by Creamed Corn and thick-cut Onion Rings plus Sin City’s best BBQ Beans and Mac n’ Cheese.
Never forgetting Cornbread that seems to get better every time Dessert is a pick ‘em including Pecan or Apple Pie, Lemon Poppy Seed Cake or fresh made Banana Pudding as good as any one will find down South.
Despite signage suggesting Summer House Santa Monica the location inside Durango Casino & Resort is actually Lettuce Entertain You’s first branch of the “California-inspired Restaurant” out west, and regardless of what might be inside the Cookie Bar out front is a sight for sore eyes.
Taking a Spago-esque approach to Market-fresh fare, think Pizzas and Pastas plus plates from an all-wood grill, it is for roughly $5 each that guests will find a dozen or more daily baked good including everything from classic Chocolate Chip with big dark chunks to Rice Crispy Treats with or without bits of Oreo in the mix.
A natural feeling space bathed in light, Rockwell Group taking on LEYE’s first off-Strip venture, guests not fond of Cocoa will find “Birthday Cake” far outpacing crumbl’s famous Frosted Cookie while both glazed Lemon and an Oatmeal Scotchie eat soft and chewy within a gently crisp rim.
Skipping the Vegan Snickerdoodle this time, though whatever fat is utilized tastes buttery and rich, Summer House’s Apple Oatmeal Cookie reminisces of Autumn Apple Crisp in portable form while both the flourless Chocolate Cloud and Peanut Butter round are faultless.
