Part of Le Maitai Bora Bora Resort, Tama’a Maitai overlooks the lagoon with continuous service from 11:30am until 9:00pm daily.
Considered Le Maitai’s more casual eatery, with Sandwiches, Pizza, Salads and Entrees at fair prices, it is under shade with breeze and fans that service is pleasant, Cooks visible working on grills and stoves in the middle of an open kitchen.
Using convection ovens for Pizzas, no blister like nearby Lucky House but a crisp Crust, Tama’a Maitai’s Dame Blanche is luxuriously appointed while their Burger arrives thick and properly cooked next to a pile of crispy Fries.
Not “fine dining,” but offering a number of upscale Desserts, fans of Profiteroles will find the version here every bit as good as those throughout France thanks to textbook Choux and Tahitian Vanilla Ice Cream plus delicate Crème Chantilly and dark, thick Fudge.
Like many Island Resorts InterContinental Le Moana Bora Bora offers on-site dining, a pair of Restaurants from which Noa Noa is ‘finer,’ and also host to a daily Breakfast Buffet.
Located at Le Moana’s center, tables overlooking the lagoon available inside or out, Noa Noa offers “Gourmet French-inspired cuisine, international fare and local delicacies” at a cost of 5000xpf per person, or half-off for every day of the stay if one is willing to sign a contract at check-in.
Not much to look at, décor akin to the InterContinental’s bungalows spread across two rooms, it is after accepting or declining Coffee that items are available for perusal, the majority fairly basic though everything is reportedly made on-site.
Requiring masks during the pandemic, perfunctory service neglecting to fill water or clear empty plates in a timely manner, round one featured Bread, Jam and Fruit with the Pain aux Céréales commendable, as too were Financiers with a delicate crumb.
Less impressed by Pancakes and French Toast, though Crepes made to order are worth the wait, skip Noa Noa’s flavorless Baguette in favor of Viennoiseries such as the spiral with Cinnamon plus soft and buttery Pound Cake.
Cooking Omelets to order, with a wide choice of additions, Breakfast Meats are outpaced by imported French Cheese plus roasted and dried Fruits.
At the southmost point of Bora Bora’s circumferencing “Unnamed Road” resides Lucky House Fare Manuia Restaurant, its reputation as a “Sports Bar” supported by everything from Nachos to Pizza though the Wine selection and Polynesian fare also deserves respect.
Founded in 2002 by Régis Jacquet, a brick oven in front and shaded seating with an indoor pool different from other nearby Restaurants overlooking the lagoon, it was at a cozy table that menus were presented from gracious servers fluent in English as well as French.
Upping the ante with Chalkboard Specials, plus featured Beverages at a discount, dinner began with semi-sweet Rose from blended Grapes that paired itself well to Pizza featuring a lightly charred bottom able to support dueling Cheeses, Potatoes and a trio of Meats.
Also doing good takeout business, though the kitchen was never slow, entrees arrive well-plated at justified cost, a 9000xpf slice of Duck Liver enhancing already delicious Magret while skewered Beef with Fries tasted a bit bland without a pour of Peppercorn Sauce.
Just steps from Matira Beach, and a bargain in comparison to Food from nearby resorts, wise diners won’t leave without an order of Profiteroles featuring above-average Choux and two types of Ice Cream liberally covered in warm Chocolate, Almonds and Chantilly.
Cheeseburger, Lettuce, Onions, Mayonnaise, Ketchup, Sesame Seed Bun
Fish Samoussa
Located just a few meters from the beach on Bora Bora’s southern tip, this caravan features a concise menu that varies from day to day depending on time of arrival and available Ingredients.
Seemingly run by a middle-aged woman and her children, the former cooking while youngsters collect Polynesian Francs from a small cart, prices range 500-1000 XPF for items ranging from Fruit to Burgers, Fish sold out on Sunday at noon and the Beef with Cheese an overcooked Patty drowned in Condiments on a dry Bun.
Friendly enough, but without any escape from midday sun, it was in an overwater bungalow that Samoussa proved better, though “Fish” at approximately $1 USD per bite tasted mostly like Vegetables inside the golden-crisp Pastry.
Mashed Sweet Potatoes with Apples and Pumpkin Seeds
Cranberry Sauce
Mushroom Gravy
Cornbread Stuffing
Roasted Ham with Sweet Glaze
Roasted Turkey with Mushroom Gravy
The Pumpkin Cinnamon Roll
The S’mores Turnover
The Lemon Blueberry Scone
The Pumpkin Spice Cookie
The Banana Flax Cake
The Loving v Virginia Brookie
The Peanut Butter Snickerdoodle
The Chai Spice Cookie
The Carrot Cake
Always on the move, both the Restaurant’s physical location and their health-conscious Cuisine, it was for Catering that David and Peter Mozes were again called upon Friday, the owners of Bronze Café offering to prepare a Thanksgiving Feast instead of the usual delicious Salads and Sandwiches.
Located near Desert Shores in Summerlin, the former home of Beau Monde Bakery providing turnkey access for a Restaurant now offering Breakfast, Lunch and Dinner, it was from Chef Mozes’ home recipes that Lunch consisted of several bowls and trays, Roasted Sprouts making fast fans of those who opt to eat light while sized-down Croissants shined thanks to skilled lamination.
Complete with plates and utensils, Bronze Café’s Turkey tender and juicy, Sweet Potatoes again proved peerless while Cranberry Sauce, Cornbread Stuffing and an enormous glazed Ham each warranted a second (or third) helping.
Happy to receive a glut of Desserts, all Vegan and The Peanut Butter Snickerdoodle still Las Vegas’ best Cookie despite mounting competition, those missing Beau Monde’s gluten-free offerings will be happy to know the Banana Flax Cake is made without any Wheat protein, as too is a fully loaded Carrot Cake that has only gotten better with time.
Continuing strong with the cleverly titled Loving v Virginia, a Brookie that sees both halves nicely textured, Chai Spice Cookies remain soft and almost Cake-like while Pumpkin Spice rounds feature a soft and “buttery” crumb despite the lack of Butter, Milk or Eggs.
Rounding out the afternoon with a Cinnamon Roll, this month with subtle notes of Pumpkin, others delighted in S’Mores made with Vegan Marshmallows plus Lemon Blueberry Scones that are anything but dry like the ones served in England.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, no matter where Chef Peter and David are set-up the quality has never declined, lunch on Thursday continuing to show quality and creativity bound to please those with and without dietary restrictions, whether they want to be gluttonous or eat light.
RECOMMENDED: Glazed Ham, Butter Croissant, Mashed Sweet Potatoes, Cornbread Stuffing, The Peanut Butter Snickerdoodle, The Carrot Cake, The Loving v. Virginia, The Banana Flax Cake.
AVOID: N/A.
TIP: 8a-8p daily at 2380 N Buffalo Drive, Suite 110. 702-852-2830. Online ordering via all the usual apps but catering best coordinated by contacting the Restaurant directly.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Roasted Trumpet Mushroom, Chili Honey, Fried Herbs
Pommes Puree, Butter
Bone Marrow, Lemon Gremolata, Toast Soldiers
Soy Glazed Short Rib, Apple, Rosemary
Fried Delicata Squash, Wildflower Honey, Parmesan Cheese, White Truffle
Warm Valrhona Chocolate Cake, Vanilla Ice Cream
Market Apple Pie, Maple Pecan Ice Cream
Last visited in October, and seventeen times prior including a yearly tradition, it was somewhat last-minute that Jean Georges Steakhouse once again found Chef Sean Griffin and his team executing at an unparalleled level on Thursday.
Led by Chef Griffin since 2015, including a renovation that upgraded décor and delivery of pristine Proteins and Produce, guests entering Jean Georges Steakhouse are greeted first at a podium before being led to spot-lit tables, the mood upscale but never stuffy while prices track similar to other like-Restaurants that feature far less creative cuisine.
Decorated in gold, and buzzing with activity, it was at a quiet table that carte blanche was deferred to the kitchen, Beverage service quickly followed by buttery Loaves of Brioche and appetizers such as Wagyu Carpaccio plus complex plate of Arugula with shaved Sprouts and Cheese.
Always inventive, Foie Gras with Figs and Granola brightened by Baking Spices, Octopus served as a segue to grilled Meats, the snappy Cephalopod decidedly Spanish prior to full Bones of Marrow alongside A5 Wagyu and Grass-Fed Piedmontese that is lean yet tender and rich.
Omitting the Wagyu Brisket until things are back to “normal,” Jean George’s Soy Glazed Short Rib standing in nicely, no guest should leave Jean Georges without a taste of the city’s best Fried Chicken, and if in season also the fried Squash with Honey and White Truffles.
Refreshing the palate between bites with Mushrooms, Vegetables and Potatoes, Dessert saw Apple Pie make a triumphant return along with Chef Vongerichten’s Chocolate Cake served with tableside theatrics.
FIVE STARS: Lots of people like to misappropriate terms like “farm-to-table” or “chef-driven” to differentiate their idea from others, but if one wants the very best of what Vegas has to offer there’s no finer place to trust the Chef than at Jean Georges Steakhouse at ARIA where Chef Griffin continues to create sides and starters every bit on par with the stunning selection of Meats.
RECOMMENDED: Japanese Wagyu Carpaccio, Foie Gras, Octopus, A5 Mishima Rib Eye Cap, Piedmontese All Natural Filet Mignon, Bone Marrow, Crunchy Organic Chicken, Tempura Squash, Market Apple Pie.
AVOID: N/A.
TIP: Online Menu is currently up-to-date, though daily specials are exactly that.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Roasted Sweet Potatoes with Pineapple and Marshmallows
Pumpkin Bread Pudding with Vanilla Creme Anglaise
Always happy to #supportlocal with one of Sin City’s very best, CRAFTkitchen again catered lunch on Wednesday, Chef Blinn predictably arriving early with all the necessary serviceware and this time wowing staff with a special Thanksgiving spread.
Making the twenty minute trek from Henderson, several trays delivered temperature-appropriate from a Restaurant that knows a thing or two about catering, it was around 11:30am that dishes were unpacked, the Cranberry Compote not to be confused with “Jelly” from a can while Stuffing made from housemade Bread was herbal and savory with bright spots of sweetness here and there.
Always well-portioned and fair-priced, a group of twenty-five getting their fill with plenty of leftovers packed to-go, the entree consisted of tender roasted Breast plus indulgent confit dark Meat amicable to smooth Gravy that also tasted great atop Vegetables glazed lightly with Soy.
Continuing with Cornbread, mini-Muffins that were moist even before a liberal spread of sweet Butter, it’s easy to forget overly sweetened Yams with Marshmallows when roasted Sweet Potatoes and Pineapple come dressed similarly, and the same can be said of Pumpkin Pie in comparison to Bread Pudding only gets better with the addition of Creme Anglaise.
N/A: Making it blog policy to not ‘rate’ places based on catering alone CRAFTkitchen has always gone the extra mile to assure off-site dining is every bit as delicious as inside the Restaurant on South Eastern, and in the era post-COVID 19 it will be that same dedication which draws guests back, reminding diners of what made Jaret and Tami’s place great to begin with.
RECOMMENDED: Everything pictured.
AVOID: N/A.
TIP: Patio or Dine in Reservations Recommended via Yelp! waitlist. Curbside & Delivery Available. Open 7 days, 8am-3pm.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Open from 11:00am until 9:00pm daily at Suite 110 of 6115 South Fort Apache Road, and Sin City’s best place for Barbecue ever since the Henderson original debuted in January 2016, it was just prior to 11:30am that the smell of Big B’s Texas BBQ began to drift down the hallway, staff quick to arrive for what was once again an overabundance of smoked Meat, Dessert and Sides.
Named after its Pit Master, and changing the long-held belief that Las Vegas is not a Barbeque town ever since the original opened in Henderson, Big B’s Texas BBQ features the work of Brian Buechner and Natalia Badzjo, the husband and wife team taking a hands-on approach to every aspect of the operation from build-out to driving in fresh piles of wood as needed from the Lone Star State.
Available for dine-in, take-out, catering and delivery, all presented by staff clad in PPE, it was really no surprise when Macaroni and Cheese as well as Hot Links were quickly depleted, with slices of gooey Pecan Pie, Banana Pudding and Chocolate Cake soon to follow.
Texas through and through, the aforementioned wood just one reason why Big B’s Brisket and Turkey outpace growing competition, the choice of lean versus moist generally sees the former go first at this office, though thanks to a deeply penetrating ring of smoke both live up to high standards.
Not about to forget Sin City’s best BBQ Beans, or a large Salad requested by some, suffice it to say Rolls were underutilized with several leftover, not because they aren’t good but more so as a result of the abundance of Cornbread that seems to get better and better with time.
Adding on Creamed Corn, plus thick-cut Fried Onions, a second helping of everything proved mandatory, though even for someone with a decidedly large appetite it might be smart to stop a bit short of stuffed next time to avoid wanting an afternoon nap instead of four more hours of work.
N/A: Making it blog policy to not ‘rate’ places based on catering alone it was a disastrous lunch from Famous Dave’s that got the #supportlocal idea going in May of 2018, Big B’s Texas BBQ immediately stepping up and becoming a go-to both then and now with the experience never less than exemplary.
TIP: Now open 11:00am to 9:00pm daily at Suite 110 of 6115 South Fort Apache Road, call (702) 844-8206 for take-out and the city’s best dollar-for-dollar catering value.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Iron Chef Burger 2.0 – Prosciutto, Onion Jam, Cheddar, Spicy Tots, Ketchup
Pork Meatloaf – Molasses Glaze, Crispy Onions
Rainbow Cauliflower – Garlic, Lemon Juice, Chili Flake
Halibut – Acorn Squash Coulis, Pecan Crumble, White Balsamic
Shootin’ Blanks – Rye Whiskey, Amaretto, Grand Marnier, Limoncello
Coffee
Pineapple Upside Down Buckle – Tart Cherry, Gose Gastrique
Bourbon Fudge Brownie – Brown Butter Bacon Ice Cream
Donut French Toast – Three Rum Caramel, Vanilla Crème Anglaise
Glazed Donut Bread Pudding – Three Rum Caramel, Vanilla Crème Anglaise
Fortunate to have tasted every new plate at Carson Kitchen since summer of 2015, Chefs Harwell, Simon and team forever rethinking even longtime best-sellers, it was with greetings from Director of Operations Rachel Tate that six diners were seated at a familiar table, Sunday at noon seeing every seat occupied within an hour of opening.
Still DTLV’s best Restaurant since its inception, a team of talented servers providing faultless service with the utmost attention to guest safety, it was alongside paired Cocktails that dining began shortly, “Fine, You?” herbal and potent in a manner well suited for crispy Chicken Skins, spicy Shrimp and Bacon Jam bubbling beneath molten Havarti.
Continuing with dueling Salads, “Pickled Pear Panzanella” delivering a refreshing autumnal spin on an Italian Summer favorite while Beet “Tartare” features all the flavors guests have come to love ground and spread across Bread, diners in the know will also make certain not to pass Foie Butter & Jelly with creamy Mousse and Pecan Crumble.
Pouring a “Banana Hammock” for round two, think Tiki drink with a bit of acid finishing smooth, David English’s Bald Aussie casts a wide net anchored by Scotch that stands up well to both new Flatbreads plus hearty Clam Chowder that Scott Simon describes as “Chicago-style” thanks to Hot Sausage bridging Manhattan and New England.
Brining back the Warm Spinach Salad, alongside iconic Rainbow Cauliflower that never takes a break, Cory’s Butter Burger is now on hiatus in favor of Kerry Simon’s version from Iron Chef with Prosciutto and Onion Jam – plus, of course, some Spicy Tots.
Taking a chance with “Shootin’ Blanks’,” the complexity of Amaretto and Grand Marnier atop Rye, Pork Meatloaf is precisely as decadent as one might expect while Halibut kissed by Balsamic arrives tender and flaky atop creamy Squash.
Yet another thorough overhaul, Dessert comprised two day-one stunners and a new idea, the Brownie and Bread Pudding each previously discussed at length while Pineapple Upside Down Buckle sacrifices photogenic-for-delicious and a Coffee Cake texture…though on Sundays it is probably a good idea to also order some deep-fried French Toast Sticks.
FIVE STARS: Innovative since opening, Carson Kitchen’s excellence has seemingly become so expected that locals are prone to overlook it, but with the current menu as good as ever Cory Harwell, Scott Simon, David English, Rachel Tate and Ethan Asch continue to run Downtown Las Vegas’ most important Restaurant.
RECOMMENDED: Banana Hammock, Bald Aussie, Crispy Chicken Skins, Beet Tartare, Foie Butter & Jelly Sando, Clam Chowder, Pork Meatloaf, Halibut, Pineapple Upside Down Buckle, Bourbon Fudge Brownie, Donut French Toast.
AVOID: N/A.
TIP: Full Menu 11:30 to 10pm Mon-Thu and till 11pm Friday as well as Saturday. Brunch is offered 11:00am until 4:00pm on Sundays, with the whole menu also available then and up to closing.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Sausage & Meatball Parmesan Skillet – Red Sauce, Meatball, Housemade Italian Sausage, Ricotta, Mozzarella, Parmesan
Stuffed Mushrooms – White Button Mushrooms, Naked City Sausage, Mozzarella, Parmesan, Garlic Sauce
Chris’ Special Sub – Marinated Fresh Mozzarella, Provolone, Genoa Salami, Ham, Garlic, Hot Peppers, Tomato, Lettuce, Black Peppercorn Sauce, Toasted Bun
Naked City Pizza – Red Sauce, Pepperoni, Sausage, Onion, Sweet Peppers, Green Olive
Meatlovers Pizza – Red Sauce, Pepperoni, Bacon, Sausage, Meatball, Ham, Salami, Mozzarella
Cheese Pizza – Naked City Red Sauce, Mozzarella
Pepperoni Pizza – Naked City Red Sauce, Mozzarella, Cup n Char Pepperoni
Guinea Pie – White Garlic Sauce, Spinach, Grandma’s Meatballs, Mozzarella Cheese, Ricotta Cheese
Oreo Brookies
Historically the first Restaurant ever tapped to #supportlocal with lunch at the office, and reprising their catering role several times since, it was on Friday that Naked City Pizza delivered from the Blue Diamond Road “Express” location approximately ten minutes away.
The 16th time bringing Christopher and Michael Palmeri’s Pizza Shop off-site, indoor dining now reopened brand-wide, it was minutes prior to 11:30am that Michael arrived with a glut of items, easily enough Food for twice the number of guests with plenty of leftovers for later.
Presenting everything temperature appropriate with PPE to assure customer safety, it was not long before first-shift lunchers called dibs on Slices, Cup n’ Char Pepperoni predictably proving popular atop melted Mozzarella and housemade Sauce with plenty of Herbs, as did Diners, Drive-Ins and Dives famous Guinea Pie featuring White Garlic Sauce and Grandma Palmeri’s Meatballs.
Slinging Sin City’s best Chicken Wings, a few dozen devoured in minutes, Entrees included toasted Subs served alongside Mushrooms stuffed with Sausage and topped with Garlic Cream Sauce, Breadcrumbs and dueling melted Cheeses.
Continuing with hand-cut Fries, still crispy, slices continued to be enjoyed alongside a mixed Sausage and Meatball Skillet while Dessert consisted of housemade Brookies impregnated with Oreos that taste great warm, cold or even two days later.
N/A: Making it blog policy to not ‘rate’ places based on catering alone there is a reason Naked City Pizza has been serving Sin City for over a decade, and so long as Christopher and Michael continue to work as hard as they always have there is little doubt that any order will delight a crowd whether at the Shop or delivered.
Smashed PeeWee Potatoes, Rosemary, Extra Virgin Olive Oil
Stuffed Bell Peppers, Beef, Quinoa, Farro, Tomato, Cheddar Cheese, Herbs
Cheesy Dinner Rolls
Chicken Schnitzel, Lemon
The Mocha Chip Muffin
The Fruity Pebbles Treat
The Lemon Blueberry Scone
The Cocoa Pebbles Treat
The Chocolate Chip Cookie
The Pumpkin Spice Cookie
The Banana Flax Cake
The Loving v Virginia Brookie
The Peanut Butter Snickerdoodle
The Chai Spice Cookie
The Strawberry Cookie
The Carrot Cake
Always on the move, both the Restaurant’s physical location and their health-conscious Cuisine, it was for Catering that David and Peter Mozes were again called upon Wednesday, the owners of Bronze Café again offering to prepare a special menu instead of the usual delicious Salads and Sandwiches.
Located near Desert Shores in Summerlin, the former home of Beau Monde Bakery providing turnkey access for a Restaurant now offering Breakfast, Lunch and Dinner, it was from Chef Mozes’ home recipes that Lunch consisted of several bowls and trays, Zucchini Salad making fast fans of those who opt to eat light while Dinner Rolls shined thanks to melted Cheese.
Complete with plates and utensils, Bronze Café’s Chicken Schnitzel again crisp and juicy, roasted Potatoes proved enjoyable in their simplicity while stuffed Peppers featured a light but meaty mix and unexpected brightness in each bite.
Happy to receive a glut of Desserts, all Vegan and The Peanut Butter Snickerdoodle still Las Vegas’ best Cookie despite mounting competition, those missing Beau Monde’s gluten-free offerings will be happy to know the Banana Flax Cake is made without any Wheat protein, as too is a fully loaded Carrot Cake that has only gotten better with time.
Continuing strong with the cleverly titled Loving v Virginia, a Brookie that sees both halves nicely textured, Chai Spice Cookies remain soft and almost Cake-like while Pumpkin Spice rounds taste soft and “buttery” crumb despite the lack of Butter, Milk or Eggs.
Rounding out the afternoon with Muffins, Mocha Chip both soft and moist, others delighted in Fruity Pebbles Treats made with Vegan Marshmallows plus Lemon Blueberry Scones and the Strawberry Cookie making a triumphant return.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, no matter where Chef Peter and David are set-up the quality has never declined, lunch on Thursday continuing to show quality and creativity bound to please those with and without dietary restrictions, whether they want to be gluttonous or eat light.
RECOMMENDED: Stuffed Bell Peppers, Chicken Schnitzel, The Peanut Butter Snickerdoodle, The Carrot Cake, The Loving v. Virginia, The Strawberry Cookie.
AVOID: N/A.
TIP: 8a-8p daily at 2380 N Buffalo Drive, Suite 110. 702-852-2830. Online ordering via all the usual apps but catering best coordinated by contacting the Restaurant directly.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Arroz En Cazuela – New Zealand Langoustine, Artichoke, Chanterelle Mushrooms
Granita – Strawberry Shaved Ice, Popcorn Mousse
Opened in 2018, and the only relevant option in Las Vegas for Spanish Cuisine until Valencian Gold revamped, Edo Gastro Tapas & Wine has found another level post-pandemic by looking backwards while at the same time pushing boundaries rarely approached by off-Strip dining.
Inspired by Catalonian traditions, Chef Oscar Amador Edo’s upbringing in Barcelona gifting him with a respect for diverse Ingredients and an ability to craft poignant bites that highlight rather than hide them, it was as a party of two that guests were accommodated near the back, GM Roberto Liendo charged with creating a Menu Degustacion including both regularly offered items and nightly inspirations.
An acronym for “Extra Day Off,” though EDO itself is open from 5pm until 9pm daily, it was with most of the Restaurant’s other 32 seats full by 5:00 on Monday that things were underway quickly, a glass of Champagne pairing well with vibrant Gazpacho as well as Salmon Roe beneath Foam and Peruvian Baby Scallops.
Seafood-centric on this visit, though Pan Con Tomate arrived next alongside five types of Iberico Charcuterie, housemade Ricotta proved noteworthy in terms of taste and texture, and as a segue to Caviar layered atop Uni Custard with dollops of Crème Fraîche.
Weaving traditional to modern in a manner not dissimilar from Jose Andres or even the Adria brothers, imported Charcuterie atop Puffed Bread lingering long after a single bite thanks to an aerated Cheese center, Caprese Cups and Potato Salad Bites completed a course of “Canapes” before proceeding to Hake Carpaccio that reminisces of a signature dish at Michelin 3* Geranium in Copenhagen.
Not about to skip “mille-feuille” Patatas Bravas, or EDO’s destination-worthy eighth-inch wide Bikini, Escargot en Croute looks like a bigger version of those once served at Bardot while “Fall Menestra” features exceptional Produce manipulated such that no two bites are alike.
Continuing seasonally with Morels, large and stuffed with Spanish Meats amidst creamed Foie Gras, Salt Cod proved a formidable follow up alongside Blood Sausage prior to hearty Rabbit Stew comprised of Lentils, Clams and Mushrooms.
All but stuffed at this point, with Strawberry Ice sparkling next to buttery Mousse a graciously light finish, the night’s final savory was (again) all about sourcing and skill as jumbo New Zealand Langoustine rested atop perfectly cooked Rice, Artichokes, Chanterelles.
FIVE STARS: Three years since opening Chef Oscar Amador Edo continues to create bold and balanced plates both traditional and modern, while service led by Roberto Liendo provides a world-class experience on par with the best of Catalonia.
Debuted in early 2021 Milpa took over the former Elia space at 4226 South Durango Drive, its off-kilter location unfortunately easy to miss despite the fact that Chef DJ Flores is cooking some of the best contemporary Mexican Cuisine in Las Vegas.
Part Molino and also a sit-down Café, with stone-ground housemade Tortillas a point of pride, Milpa’s focus is a healthier sort of Mexican Fare built largely from local Ingredients, and although not everyone will appreciate that difference the ones that do will be rewarded by every bite.
Ordered for delivery on Monday, a Milpa employee arriving on time with plenty of serviceware and utensils, it was not long before staff piled their plates with everything from fragrant Rice to spicy Spuds, while Corn Esquites channel Elotes minus all the Mayonnaise.
Raised in Vegas with skills developed under thinkfoodgroup and Too Hot Tamales before staging at Quintonil in Mexico City, Chef Flores created Milpa after time at Chica in The Venetian, though the authenticity of this project far outpaces anything from Lorena Garcia whether it be Salad or roasted Meats.
Well-priced for the quality, roughly $15 per person providing more than enough of everything to go around, Guacamole, Chips and Salsa are all praiseworthy and made fresh daily, as are Cookies recently added featuring Chocolate Chips, Granulated Sugar, Cinnamon and Abuelita.
Further making fans with a Romaine & Jicama Salad, whether eaten as intended or using its constituents as Taco toppings, Chef Flores’ handmade Tortillas are medium-thick, soft and with the perfect amount of flex such that one is enough to support tender Short Ribs or juicy Chicken plus accoutrements.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Milpa achieves the rare trifecta of healthy, affordable and delicious, all while utilizing time honored techniques plus largely local Ingredients to produce Mexican Cuisine that outpaces places deemed “Fine Dining” on The Strip.
TIP: Follow milpa_lv on Social Media for daily specials, pop-ups and business hours that currently stand at 10am to 7pm Monday through Wednesday, closed Thursday, 10am to 7pm Friday, 9am to 7pm Saturday and 9am to 4pm Sunday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Crispy Chili Garlic Noodles – Super Green Noodles, Crispy Garlic, Soy Sum, Chili Oil, Chicken
Nutella Bao Buns
Previously discussing Chef Marrone’s background here, time with Tao Group unequivocally involved in Asian Cuisine capable of satisfying both discerning diners and folks that typically gravitate to Panda Express, it was on-time Friday that Graffiti Bao’s Chef de Cuisine arrived with everything necessary, professionalism and safety never in question.
Opting for old favorites from a menu that offers far more diversity than its brevity suggests, Pork Loin with Rice was predictably the first stop for many, and although the spicy Sauce and supple Meat were highly praised Graffiti Bao’s Roasted Chicken version has also developed a fan-base thanks to toasted Chiles and bits of crispy Skin.
Onward to Green Beans slicked with Honey, the quality of Graffiti Bao’s sourcing shows well from Protein to Produce, four styles of the Restaurant’s eponymous Buns satisfying diners on this day with the BBQ Pork a favorite for many but the Pulp Fiction referencing Royale with Cheese also pretty tough not to enjoy.
Neglecting White Rice to save stomach capacity for better things, at least three whole Scallion Pancakes devoured over the course of an hour, Crispy Chili Garlic Noodles won out over Basil Chow Fun or Lo Mein this time while Marrone’s Braised Short Ribs with folded Bao saw two trays emptied in the course of an hour.
Rounding out the allotment with Crispy Wings and Spring Rolls, the latter often overlooked but amongst the best of their kind thanks to an oilless exterior housing plenty of meat and flavor, it was with plenty of Leftovers packed that staff was sated and already looking forward to the next time Graffiti Bao is ordered.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Graffiti Bao sets a very high standard in terms of customer service, while every Item across seventeen orders has been nicely presented, displaying “Fusion” without being compromised and appealing to a broad range of diners.
RECOMMENDED: Scallion Pancakes, Royale with Cheese Bao Buns, BBQ Pork Bao Buns, Chicken Egg Fried Rice, Braised Short Ribs, Sticky Green Beans, Prawn and Pork Spring Rolls.
AVOID: N/A.
TIP: Southwest location is open Monday through Sunday from 11:00am to 8:00pm. Follow @GraffitiBao for specials including those at the re-opened original in T-Mobile Arena and up in Utah.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Located in the Southwest Marketplace off Rainbow Boulevard, Valencian Gold spent most of last year making Bagels or biding time, but in mid-August 2021 the former “Spanish fast-casual” spot reopened as a more complete concept focused on Tapas, Paella and Cocktails.
Catered more than once in the past, Chef Jeffrey Weiss now a solo act assisted by new recruits, it was twenty minutes early that plating was finished in the conference room, both staff and sponsors arriving in awe to see large-diameter pans of Rice joined by freshly dressed Salad and all-new Torrijas.
Benefitted by extensive training, Chef Weiss previously awarded an Institute of Culinary Education scholarship to train in overseas before authoring “Soul of Spain,” it was after a brief explanation that diners dug into Kale with herbaceous Dressing followed by Pickled Vegetables, Olives and Cheese.
An elegant spread compared to aluminum pans and chaffing dishes, Valencian Gold’s prices still a bargain considering the quality, it was after liberally spreading Queso del Pastor on “Spanish Focaccia” that attention turned to Paella – Valenciana without Rabbit or Snails still a big winner with the largely Hispanic group while its vegan counterpart got plenty of love itself.
Cooked slow and traditionally, both pans developing proper Socarrat across the bottom, it was as an unexpected bonus that Jeffrey also included all-new tangy Chicken Wings Al Ajillo, though moderation had to be shown in order to properly enjoy a slice (or three) of “French Toast” as others described it, though in reality Bread nearly liquid at the center amidst Honey, Apples and Caramel.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Chef Weiss has reinvented something unique and delicious with Valencian Gold, and although the location may be obscure to some the flavor, price point and creativity should be enough to make the Restaurant a destination.
RECOMMENDED: Paella Valenciana, Chicken Wings Al Ajillo, Queso del Pastor, Honey Toast Torrijas.
AVOID: N/A.
TIP: Open 4p-9p Wednesday and Sunday, 4p-10p Thursday through Saturday. Reservations recommended.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Located at 1040 East Flamingo Road, an area once dense with Indian Restaurants and UNLV students, it was late 2017 that owner Ulzan Mehta merged India Oven and India Masala to become India Oven Masala Bar & Grill, the interior one of Las Vegas’ most elegant and its combination of dishes representing North and South India offering a great deal of diversity.
Not far from Maryland Parkway and the National Atomic Testing Museum, a lifting of COVID-19 restrictions recently returning India Oven Masala’s popular Buffet, it was for the third time this year that catering was requested across town on Wednesday, the spread for 25 guests arriving on-time, temperature appropriate and complete with all seviceware, plates and utensils.
Happy to let the accountant-turned-cook concoct a menu, six prior events pleasing a variety of guests, it was with bold aromas perfuming the office that attendees gathered plates and perused options before selecting, recognizable items such as Kebobs, Naan and Rice predictably going first while Samosas also proved popular thanks to both their familiarity and taste.
Slower to accept Saag Paneer, its visual appeal always in question even though the combination of springy Cheese and Spinach is unquestionably delicious, it was no surprise that Butter Chicken many mistakenly called Tikka Masala also went quickly, the brightness of Coriander particularly noteworthy while creamy Gravy helped sell many on Bone-In Goat Korma.
Requesting extra Chicken on this visit, plus golden Pakora that are good on their own but better with Chutney, it was after a few more pieces of Naan that Dessert was enjoyed, several Syrup-soaked Orbs followed by impeccable Gajar Halwa that still ranks as the best to grace this writer’s mouth.
N/A: Making it blog policy to not ‘rate’ places based on catering alone there are only a few Indian Restaurants in town that offer the breadth and quality to please a diverse staff, and on Wednesday Ulzan Mehta and his team at India Oven Masala Bar & Grill outperformed expectations once again.
Located in the Southwest Marketplace, off Rainbow Boulevard, Valencian Gold reopened in mid-August 2021, the former “Spanish fast-casual” spot now a more complete concept focused on Tapas, Paella and Cocktails with great customer service.
Owned and operated by Chef Jeffrey Weiss, now a solo act assisted by new recruits, it was in celebration of an anniversary that six guests sat down just prior to 6:00pm, tables arranged amidst pounded tin, tile, murals of Salvador Dali and a beautiful open kitchen with live fire toward the back.
Benefitted by extensive training, Chef Weiss previously awarded an Institute of Culinary Education scholarship to train overseas before authoring “Soul of Spain,” it was after Sangria were poured that a parade of plates commenced while hip-hop played overhead.
“Paella for the People” glowing in neon, and Gil Hayon leading a front of house already outpacing other Off-Strip Restaurants around for years, Gazpacho and housemade Bread arrived first alongside Truffled Honey Cheese Balls, first-timers quick to praise all three as well as “Toledo Bar Fries” akin to Poutine with melted Cheese and Chorizo Chili.
Next serving traditional Patatas Bravas, no frills but as good as one might find in Barcelona, the “NYC Tortilla” takes Spain’s Omelette to a Bodega with an inspired outcome while Lamb Skewers and Remojón pursue a more traditional route of success.
Seamlessly shifting from classic to modern, much like the Food offered in Tapas Bars throughout Spain, Almejas en Salsa Verde are guaranteed to please fans of Garlic right down to the last drop of Broth while Chicken Wings and housemade Chorizo plus Blood Sausage are each an undeniable bargain.
Looking at cooler weather with “Dali’s Red Salad,” its texture dialed to eleven by Beets, Smoked Salmon, creamy Chevre and Popcorn, Bacalao Al Pil Pil comes executed as one might find in Lisbon or Madrid while the “I’m Rich Bitch” Paella lives up to its name thanks to Foie Gras, jumbo Prawns, Caviar and Steak.
At this point seeing most guests stuffed, Dessert could easily comprise nothing but imported Cheeses, but that would certainly be ill-advised considering Valencian Gold’s feather-light Bizcocho and world-class Basque Cheesecake, plus Torrijas dragged down Spring Mountain Road for Toppings but texturally not far from the real deal.
FIVE STARS: Chef Weiss has reinvented something unique and delicious with Valencian Gold, and although the location may be obscure to some its flavors, price point and creativity should be enough to make the Restaurant a destination for many.
RECOMMENDED: Bombas de Queso, Pan de Aceite, Queso del Pastor, Patatas Bravas, House Chorizo, Morcilla, NYC Tortilla, Almejas en Salsa Verde, I’m Rich Bitch Paella, Basque Cheesecake, Warm Chocolate Bizcocho, Honey toast Torrijas.
AVOID: NA, though Chef Weiss’ Salt Cod is the real deal and not for the faint of heart.
TIP: Open 4p-9p Wednesday and Sunday, 4p-10p Thursday through Saturday. Reservations recommended.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Always happy to #supportlocal with one of Sin City’s very best, CRAFTkitchen again catered lunch on Wednesday, Chef Blinn predictably arriving early with all the necessary serviceware and this time wowing staff with several current menu items plus requested specials.
Making the twenty minute trek from Henderson, several trays delivered temperature-appropriate from a Restaurant that knows a thing or two about catering, it was around 11:30am that dishes were unpacked, the all-new Shrimp Louis Chopped Salad favored by many Elotes Dip has become so popular a tray was emptied in twenty minutes.
Always well-portioned and fair-priced, a group of twenty-five getting their fill with plenty of leftovers packed to-go, entrees consisted of three sized-down Sandwiches, Chef Blinn’s impressive baking skills on display with Housemade Buns including Ube surrounding spicy Fried Chicken and an even lighter Potato Roll that nonetheless stands up admirably to all the Ingredients of a Caprese Salad.
Continuing with Bacon Jam and Cheese on Brioche with a toasty lattice, plus crunchy roasted Spuds, Dessert extra stomach space for CRAFTkitchen’s signature Kouign Amanns currently dressed in Caramel Apple, Chocolate Pecan Pie or decidedly autumnal Pumpkin Cheesecake.
N/A: Making it blog policy to not ‘rate’ places based on catering alone CRAFTkitchen has always gone the extra mile to assure off-site dining is every bit as delicious as inside the Restaurant on South Eastern, and in the era post-COVID 19 it will be that same dedication which draws guests back, reminding diners of what made Jaret and Tami’s place great to begin with.
Debuted in early 2021 Milpa took over the former Elia space at 4226 South Durango Drive, its off-kilter location unfortunately easy to miss despite the fact that Chef DJ Flores is cooking some of the best contemporary Mexican Cuisine in Las Vegas.
Part Molino and also a sit-down Café, with stone-ground housemade Tortillas a point of pride, Milpa’s focus is a healthier sort of Mexican Fare built largely from local Ingredients, and although not everyone will appreciate that difference the ones that do will be rewarded by every bite.
Ordered for delivery on Monday, a Milpa employee arriving on time with plenty of serviceware and utensils, it was not long before staff piled their plates with everything from fragrant Rice to tender Beans, while Corn Esquites channel Elotes minus all the Mayonnaise.
Raised in Vegas with skills developed under thinkfoodgroup and Too Hot Tamales before staging at Quintonil in Mexico City, Chef Flores created Milpa after time at Chica in The Venetian, though the authenticity of this project far outpaces anything from Lorena Garcia whether it be Salad or roasted Meats.
Well-priced for the quality, roughly $15 per person providing more than enough of everything to go around, Guacamole, Chips and Salsa are all praiseworthy and made fresh daily, as are Cookies recently added featuring Chocolate Chips, Granulated Sugar, Cinnamon and Abuelita.
Further making fans with a Romaine & Jicama Salad, whether eaten as intended or using its constituents as Taco toppings, Chef Flores’ handmade Tortillas are medium-thick, soft and with the perfect amount of flex such that one is enough to support tender Short Ribs or juicy Chicken plus accoutrements.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Milpa achieves the rare trifecta of healthy, affordable and delicious, all while utilizing time honored techniques plus largely local Ingredients to produce Mexican Cuisine that outpaces places deemed “Fine Dining” on The Strip.
TIP: Follow milpa_lv on Social Media for daily specials, pop-ups and business hours that currently stand at 10am to 7pm Monday through Wednesday, closed Thursday, 10am to 7pm Friday, 9am to 7pm Saturday and 9am to 4pm Sunday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Caramel Apple Pancakes – Buttermilk Pancakes, Caramelized Golden Delicious Apples, Caramel Sauce, Whipped Cream
Chicken Mole Benedict – Sweet Corn Sopes, Chipotle Chicken, Poached Egg, Black Beans, Pico de Gallo, Mole Sauce, Cotija, Cilantro
From the day CRAFTkitchen opened it raised the bar for breakfast Valley-wide, and on Sunday for the first time in nearly two years Jaret and Tami’s little place in Henderson again dazzled with quality and creativity plus service that attests to well-trained employees working with a sense of pride.
Six years old just prior to Halloween, the Blinn’s investment of money, time and talent paying off thanks to their commitment to quality and community, it was arriving at noon that five guests were seated on the Restaurant’s left half, several familiar servers all moving quickly but purposefully with masks on their faces.
Still as bright and tidy as day one, living walls and art from the Blinn’s daughter flanking the Coffee Bar and Pastry cases full of delights, it was shortly after seating that beverages were served, brewed to order Coffee bold and balanced while Lattes found added depth in Milk with a tiny Biscotti at their side.
Surrounded by folks of all ages, a “35-40 minute wait” avoided by calling ahead, it was with four of the aforementioned Baked Goods that dining got started, the Cherry Scone crumbly but moist despite a lack of Gluten or Animal Products while Jaret’s seasonal Muffin packed Pumpkin remains reference-standard.
Continuing with Kouign Amann, pockets of melted Butter visible amidst flaky layers, one would be hard-pressed to decide which was tops among Ube Coconut or Pumpkin Cheesecake, the best bet a side-by-side tasting, but only if that still allows enough stomach space for Sin City’s best Monkey Bread.
Equally indecisive regarding Pancakes, both Caramel Apple and Kid’s Birthday style light and fluffy, off-menu specials arrived sweet by way of Milk Chocolate Brownies with Raspberry Jam and Chocolate Mousse with savory well-represented via golden Crab Cake Bites.
Continuing savory, Gluten-free diners would be smart to check out Blinn’s Benny featuring Chicken Mole atop Sweet Corn Sopes while others without such allergies can indulge in The Croissant Sammy featuring thick-cut Bacon, Sharp Cheddar and Eggs
Adding Fries from the “regular” menu, though calling CRAFTkitchen’s Sweet Potatoes with Maple Bacon Aioli anything but exceptional is a mistake, don’t forget either the Cinnamon-Sugar coated Churro Waffles or Creme Brûlée Stuffed French Toast that has gotten better and better with time.
FIVE STARS: Undeniably a fan, the entire Valley remains fortunate to have CRAFTkitchen where Tami, Jaret and their staff continue to deliver on a motto of “Food with personality delivered by people with passion” each and every day, but even better with the #everchangingbrunch on weekends.
TIP: With the Holidays coming up consider CRAFTkitchen for both off-site catering and buyouts. Give them a call daily until 3pm at (702) 728-5828 to place orders or inquire, and see the Thanksgiving to-go menu now online.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
