A story dating back to Georgia in 1854, though the first Sütiş opened in Nişantaşı in 1953, it is from 07h00 until 01h00 the next day that diners sit down to enjoy pleasant hospitality alongside traditional Turkish fare at Emirgan Sütiş Akaretler.
One of several stores stretching from Istanbul to Kuwait, owner Mevlüt Kocadağ having expanded the business slowly with time, today’s Emirgan Sütiş remains family owned by the third generation and continues to use Milk from its own farm in the production of everything from Cheese to milky Desserts.
Fronted by a lengthy patio, a basket of housemade Bread and Simit just 15 Turkish Lira, menus written in English are helpful in selecting items though reliance on the waiter’s experience will yield some of Istanbul’s flakiest Borek filled with Beef from Susurluk.
Not forgetting some sweeter things, Bal Kaymak pairing Buffalo’s Milk Cream with organic Emirgan Sütiş brand Honey, 07h05 found Baklava still sold-out from Saturday though baked Rice Pudding served thick with Nuts was nothing short of delicious.
Serving Istanbul since 1934 Tarihi Oktay Kurabiye Fırını has earned a reputation for Pastries baked in a wood oven and served starting at 05h00 daily.
Family owned from the beginning, a lack of labels, pricing or English-fluency requiring a leap of faith for visitors, it was in exchange for just 120 Turkish Lira that several items were packed to go, first bites of Simit brightened by toasted Seeds while spirals came crisp with Cheese.
Happy to find savory Pastries warm, one with Spinach and another offering Cheese like Cotija, Cookies trend crumbly whether Coconut or Chocolate while Lokma are crisp on the outside but soaked through to the core with sugary Syrup.
Occupying 9435 West Tropicana Avenue inside Crossroads Plaza Shopping Center and open 24-hours with fresh bakes replenishing supply as necessary, it was with items carefully boxed and delivered to an office three miles away that Pinkbox brightened Friday morning.
More and more social-media savvy over the years this visit entailed far beyond the usual “OG Classics,” and although PinkBox’s Old Fashioned Cogwheels are still Las Vegas’ best additional traditional choices are mostly as expected and more expensive than other mom n’ pop spots nearby.
Often beginning with a Fritter, this day no different and the resulting bite packed with Cinnamon plus Fruit, it was after others made selections that Banana Puddin’ continued the gluttony, its Crumble and Whip mellowing the sweet Pudding Filling center.
Fully committed to clever nomenclature, “Sup Shorty” packed with fresh Berries plus Whip, “Mama’s Tres Leches” succeeds thanks to Condensed Milk plus Cinnamon while Crumb Bum and simple rings show Roberto Armanino knew early-on to nail the basics.
Knowing full-well which purist would scoop up “Plain N’ Simple,” it was later in the day that several Doughnuts remained, “It’s Ya Birthday” stowed away intentionally while specials like a St. Patrick’s Day Caramelo, Maple Poo and DoughCros all performed admirably.
Chocolate Cream Pie Ensaymada with Ube Buttercream Frosting
Risen like a phoenix from the ashes of Ramir Bolanos DeCastro’s beloved Purple Potato it is as a Bakery that the former Yonaka Chef’s legacy lives on via Donuts, Cookies, Ube-based treats and Filipino Pastries.
Previously offered for delivery or takeout only, but now brick and mortar at 6370 W Flamingo Rd #20, it was Thursday that eight items were procured for tasting, savories skipped in favor of recently-added Mango Cheesecake Donuts featuring a Brioche base and Cream Cheese Mousse merged with housemade Jam.
Never actually gone from the local food scene, the rebranding of Yonaka and Purple Potato followed by a consulting gig at McCarran, Chef DeCastro’s current lineup continues with Croissant and Brioche-style Donuts, this day featuring a dozen varieties ranging from a Choco Butternut to “Tiramisu” and Oreo.
Also selling Ensaymada and Cake Donuts, the former traditional or filled with Custard like Boston Cream Pie, fans of Coconut should head straight for lavish Young Coconut Pie with strip-studded Custard, robust Crust and a layer of Streusel on top.
WASHIGYU NY STEAK, Chinese BBQ Marinade, Sprouted Cauliflower, Piparra Pepper
ARROZ NEGRO, Langoustine, Spanish Calamari, Squid Ink, Saffron Al I Oli
CRÈME FRAICHE PANNA COTTA, Rhubarb Espuma, Raspberry Sorbet
TRADITIONAL FLAN, Lemon Curd Mousse
Opened in 2018, with Anima by EDO debuted early 2022 and since a JBFA Semifinalist, EDO Gastro Tapas & Wine remains Las Vegas’ most exciting Restaurant thanks to its unrivaled ability to look 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 three 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 6:00 on Wednesday that things were underway quickly with guests enjoying Sparkling Wine alongside vibrant Gazpacho as well as Spanish Ham and Tomato Bread.
Seafood-centric early, Kaluga Caviar offered atop a decorative vessel with Avocado Ice Cream and Crème Fraiche, Bowfish Roe arrived next adding salinity to raw Amberjack in a pool of seductive Pistachio-Ajo Blanco Sauce.
Onward next to Oishii Shrimp Aguachiles balanced by Coconuts plus Squash, every bite a novel take, Oscar’s Tigreton Parfait dances across the palate thanks to briny Mussels calmed by ISI Foam made from French Fries plus Corn Nuts for crunch.
Weaving traditional to modern in a manner not dissimilar from Jose Andres or even the Adria brothers, Beef Tartare beneath White Asparagus Gel and Spot Prawns straight off the grill equally successful, no trip to EDO is complete without layered-Patatas Bravas or Bikini Sobrasada.
Next an airy Egg White Souffle encasing Egg Yolk, all atop tender Mushrooms fortified by Duck Liver, Oscar’s take on tempura Artichokes shows well amidst diverse components just as does Rice blackened by Squid Ink loaded with mixed Shellfish.
Not about to forget marinated Wagyu and charred Vegetables, Dessert was gracefully light but absolutely spectacular as sour Panna Cotta stood up against Rhubarb Espuma and Raspberry Sorbet before a grand finale of the city’s best Flan as Birthday Cake.
Opened in October 2022 where Payard used to stand it seems as though Dominique Ansel’s arrival in Las Vegas was long overdue, the celebrity Chef’s Los Angeles location now shuttered and Sin City’s continuous stream of tourists ready to pay $10 for a Viennoiserie that first generated lines over a decade ago.
Originally encountered by this writer as Pastry Chef at then Michelin 3* Daniel, his 2011 departure to SoHo a risk that has reaped rewards a thousand times over, 2023 finds Dominique Ansel a global phenomenon and 2017 JBFA winner whose hybrid Croissant-Doughnut has spawned countless copies including several right here in Sin City.
Known for an approach touting “unlimited possibilities,” a rotating collection of Entremet lining cases surrounded by Pastries and merchandise, Dominique Ansel Las Vegas sees the area left of Caesars’ entrance bright white and bustling with guests looking to snag a flaky Ring filled with creative Ingredients including tangy Citrus and Creme Fraiche while others just pose for selfies.
More than double the price in 2012, a combination of “Strip-pricing” and fame, better bites from Ansel include the Brenton Butter Pastry here called DKA but better known as Kouign Amann as well as weighty Cookies including Gluten-Free Double Chocolate Pecan.
Taking nothing away from Ansel’s skills, though a better Croissant can be found at Rosallie while CRAFTkitchen’s Kouign Amann is equal for less money, it should be noted that for a man of such acclaim two experiences with Canele de Bordeaux found them mushy despite good color making one wonder if the kitchen short-cut copper molds for silicone.
HOT LIPS – SOMBRA, JALAPENO-INFUSED TEQUILA, PINEAPPLE, LEMON, VANILLA
Cinnamon Roll
Nutella Log
Blueberry Muffin
SCALLOPS CEVICHE – MARINATED WITH YUZU, PISTACHIOS
FRIED CHICKEN – BUTTERMILK AND JALAPENO MARINATED, CHILI-LIME MAYO
CROISSANT MADAME – HOUSEMADE CROISSANT, SHAVED HAM, BECHAMEL, ARUGULA
CARBONARA – BUCATINI, GUANCIALE, CONFIT EGG, BLACK PEPPER
TRUFFLE CHICKEN SANDWICH – BRIOCHE, BLACK TRUFFLE, FOIE GRAS
CINNAMON ROLL FRENCH TOAST – APPLE COMPOTE, WHIPPED RICOTTA
BANANAS FOSTER PANCAKES – WHIPPED RICOTTA, MAPLE RUM, WALNUTS
Now four and a half years since opening, Chef Daniel Humm and partner Will Guidara divested from the project and locations in New York as well as Los Angeles shuttered, NoMaD continues to perform well in Sin City thanks to the boutique hotel’s proximity to T-Mobile Arena plus a dedicated clientele.
Opened when Eleven Madison Square was hot off its award as the “World’s Best Restaurant,” décor unchanged and service improved under the guidance of Nick Servedio, NoMaD Bar offers Dinner plus weekend Brunch complete with live music.
Fronted by floor-to-ceiling windows bathing tables as well as couches with light, arguably Las Vegas most comfortable eatery, it was upon perusal of the menu that seven plates plus Pastries were requested, sold-out Cream Cheese Danishes no problem as warmed Muffins, Nutella Viennoiserie and a Cinnamon Roll all performed well.
Offering bottomless Coffee plus crafted Cocktails, “Hot Lips” living up to its name, Raw Scallops gather texture from cracked Pistachios while Fried Chicken arrives as piping-hot tenders that pair well to vibrant Sauce.
Onward with textbook Carbonara in a sharable portion, plus NoMaD’s Croque Madame loaded atop a housemade Croissant, fans will no doubt know of Humm’s famous truffled Chicken here offered as a dippable Sandwich that fully replicates the original taste at 1/3 the price.
Limited to just one Dessert, but Making up for it in French Toast plus Pancakes, the former slices a Cinnamon Roll before soaking and griddling while the latter offers a fluffy stack of three topped tableside with flaming Bananas, Walnuts and Ricotta.
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 over 7+ 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 Blueberry Cake and undersized Fritters perform admirably, fans of simplicity will find Maple Frosting far more subtle than most while a version with Bacon adds a bit of Salt just as the Caramel “Pearls” do to an example also sporting Pecans.
Not particularly fond of Glaze’s Old Fashioned, a thin pour and wide hole making it all-crisp, it was returning to the fluffy leavened base that Cookies and Candy both compliment Vanilla Frosting before finishing with Churros and Horchata followed by Blueberry Cinnamon Toast Crunch.
A concept from Tao Group owner Lou Abin and Lotus of Siam’s parent Bua Food Group, Naxos Taverna at Red Rock Casino Resort & Spa suggests “approachable Mediterranean Seafood-focused cuisine cooked from the soul.”
Fronted by Kallisto Oyster Bar and bathed in blue, an airy dining room of light woods espousing the Island from which it takes its name, Naxos’ menu comes from Chef Mark Andelbradt and ranges widely from traditional Greek recipes to Steaks or Salmon targeting tourists and Summerlin soccer moms.
Offering whole Fish shown on ice, plus fresh Pita baked in an open kitchen, no meal at Naxos should begin without “Dips, Spreads & Breads,” $30 yielding five choices from which Tzatziki, Muhammara, Coal-Roasted Eggplant and Beet-Citrus Tartare are all well-executed in sharable portions.
Inspired by the taverns of Greece, though oddly using Turkey’s Nazar Boncuk in marketing, a good majority of Naxos Wine and Spirits derive from the Islands while small shares such as Falafel with spicy Sauce and Prawns wrapped in Kataifi outpace Zucchini & Eggplant Chips done far better at Strip-stalwart Estiatorio Milos.
Not forgetting Tiropita that is more balanced than many thanks to Leeks, so compelling a four-top should consider ordering two, additional shares include delicate Skate paired to Capers plus Braised Lamb Shank cooked spoon-tender in a Sauce boldened by Tomatoes and Olives.
Less impressed by Greek Sausage, sour like Lotus of Siam’s Isaan version but stiff with a grainy texture, Seafood Diavolo brings the heat amidst Pasta cooked appropriately while “Market Sides” including crispy Potatoes, Carrots and Cauliflower are highlighted by Sweet Potatoes with Za’atar Yogurt and Pomegranate Arils.
Debuted February 18th but already with exemplary service Naxos’ Dessert menu offers surprises not found on the website, and although Baklava Cheesecake and Date Cake each outpace the $12 cost the best bites come from swirled Froyo mixing Ricotta Cheese and Olive Oil with Pistachios plus crunchy Phyllo on top.
Bread Pudding – White Chocolate, Maple Bourbon Anglaise, Chantilly
Some say the best Restaurants are those that a guest wants to revisit even before leaving, and over the course of thirty-one meals served across seven years Bardot Brasserie has redefined “the best,” not only in terms of Food but setting and service that all continue to shine under the direction of Chef Joe Cadina.
Less crowded for dinner than brunch it was at 6pm on Wednesday that Aria’s second floor was found lively, a familiar front-of-house greeting five diners who were seated comfortably at a table in the center of all the action.
Still going strong, no small feat in a city with such diversity of options, it was with confirmation of no allergies or intolerances that Carte Blanche was deferred to a team that has earned unwavering trust, the city’s best Baguette arriving first with a delicate crumb beneath crackling exterior.
Served at a careful pace, Chef Cadina’s mid-2022 shift from International Smoke to take over for Nick Dugan now fully realized, course one featured Puff Pastry plus Deviled Eggs with Caviar prior to classic Pâté Grand-Mére with Bread and Blueberry Preserves.
Continuing with four additional Appetizers, Escargot teaming with Garlic and demi-portions of Las Vegas’ best French Onion Soup almost requisite at this point, Joe’s new Salads take a look back with Frisee Aux Lardons before reinventing the Waldorf by adding Crab and Endives.
Onward to Entrees including hearty Short Rib Bourguignon it is in “Flounder & Pearls” that Chef Cadina nods to both Mina and Keller, the delicate flesh beneath crumbled Croissant set against Champagne-Caviar Beurre Blanc just as Pate a Choux Gnocchi resides amidst Mushrooms and Truffles.
Nearly too full for Dessert after Fries and upright Macaroni, but only nearly, Bardot’s Macaron remains a must for Chocolate lovers while Espresso Creme Brulee and Bread Pudding flamed tableside are each delicious but still lose the spotlight to Apple Tarte Tatin as good as any found stateside.
The Loving v. Virginia – The Legal Marriage between a Cookie and a Brownie
The Raspberry Scone
The Chocolate Chip Cookie
The Chai Spice Cookie
The Carrot Cake
The Peanut Butter Snickerdoodle
Having enjoyed David Mozes’ and Chef Peter’s Bronze Café at The Center, The Market and Juice Stars, it was to #supportlocal that lunch was catered from their North Buffalo location on Friday, a collection of old favorites arriving on time with plenty of plates and utensils that allowed staff to enjoy every second of their lunch hour.
Located near Desert Shores in Summerlin, the former home of Beau Monde Bakery providing turnkey access for a Restaurant offering Breakfast, Lunch and Dinner, it is focused on health-conscious and diet-friendly fare that many guests began with Vegetables or Salad including “David’s Special” that remains popular thanks to Quinoa, Garbanzos, Hemp and Avocado that compliment thinly sliced Kale.
Continuing with “Sammiches,” both California Turkey and “The What What” receiving praise from those fortunate enough to snag a half, it was a bit more slowly that the double-Bacon LGBTQ and rebranded “Basil Chicken Salad” disappeared, though these remain personal favorites.
Happy to receive a glut of Desserts, all Vegan, those missing Beau Monde’s gluten-free offerings will be happy to know both the Banana Flax Cake and newly added Pistachio Rose Zucchini Matcha Cake are made without any Wheat protein, as too is a fully loaded Carrot Cake that only gets better with time.
Continuing strong with the cleverly titled Loving v Virginia, a Brookie that sees both halves nicely textured, Chai Spice and Rocky Road Cookies are soft and almost Cake-like while those seeking something new should consider the Vegan Danishes or rich and chocolatey Caramel Pecan Brownie.
Not forgetting a Peanut Butter Snickerdoodle, still Vegas’ best Cookie, Peter’s Cranberry Almond Muffin outpaces the already excellent Blueberry and Coffee Cake versions while an update to the S’mores Turnover sees it better and more balanced than ever.
Smashin’ Apple – Yeast Doughnut, Apple Pie Filling, Streusel, Whip, Caramel Drizzle
Occupying 9435 West Tropicana Avenue inside Crossroads Plaza Shopping Center and open 24-hours with fresh bakes replenishing supply as necessary, it was with items carefully boxed and delivered to an office three miles away that Pinkbox brightened Thursday morning.
More and more social-media savvy over the years this visit entailed far beyond the usual “OG Classics,” and although PinkBox’s Old Fashioned Cogwheels are still Las Vegas’ best additional traditional choices are mostly as expected and more expensive than other mom n’ pop spots nearby.
Often beginning with a Fritter, this day no different and the resulting bite packed with Cinnamon plus Fruit, it was after others made selections that Smashin’ Apple continued the gluttony, its Streusel and Whip mellowing the sweet Pie Filling center.
Fully committed to clever nomenclature, “Sup Shorty” packed with fresh Peaches plus Whip, “Mr. Blueberry” succeeds thanks to White Chocolate plus Cheesecake while Crumb Bum and simple rings show Roberto Armanino knew early-on to nail the basics.
Knowing full-well which purist would scoop up “Rainbow Rings,” it was later in the day that several Doughnuts remained, “It’s Ya Birthday” stowed away intentionally while specials like a Bleeding Heart, Ding Dong Hockey Puck, Maple Poo and DoughCros all performed admirably.
Located inside Suite 242 of 6380 South Valley View Boulevard it seems likely that no one will accidentally stumble upon Chocolate Chip Cookie Company, but for those with the prudence to seek Dessert while out and about the small store in front of a commissary kitchen may just be serving Las Vegas’ best collection of locally made rounds.
Focused on “Bringing the Cookie Back,” and previously available only by delivery, it was late 2018 that Jovan Mesa-Glennon and husband John opened a small store at the back of an industrial complex, hours from 10:00am till six o’clock or later daily giving guests a chance to see the facility and take home one or more of several styles.
Baking everything from scratch, Jovan’s secret recipes yielding the sort of Cookie that blossoms a bit around the edge before becoming crisp, it was based on prior experience that two-dozen were ordered for work, the business’ namesake buttery with just enough Vanilla and Cinnamon to perfume the palate while chunks of Bittersweet Chocolate are partially melted throughout the center.
Next tasting Peanut Butter followed by Chocolate Chip Walnut, the addition of Nuts to Mrs. Mesa-Glennon‘s Batter proves predictably delicious while “Just the Dough” is textbook chewy with oodles of nostalgia.
Prioritizing customer safety by individually bagging each Cookie at no extra cost Banana Walnut wins guests over by way of natural sweetness and toasty spots in juxtaposition to sugary Toffee Chocolate Chip that is also slightly salty and heterogeneous from bite-to-bite.
Titling their version of the Snickerdoodle a “Cinnamon and Sugar Cookie,” the granulated top plus plenty of Butter making each mouthful sugary and moist, fans should be sure to follow @thechocolatechipcookieco on Social Media where specials such as White Chocolate and Craisins or chewy Oatmeal Raisin are frequently announced.
Already taking a chance by opening another KBBQ concept on Spring Mountain Mr. BBQ’s Jenny Chai doubled down in early February with Mama Chai’s, the Boba and Dessert shop joining a crowded market but hoping to succeed thanks to cute design plus quality baking.
Accessed via a separate entrance towards the rear of 4240 Spring Mountain Road, an outdoor patio and murals greeting guests, it is via digital menu that one may construct Beverages to their liking while Mochi Donuts and Cream Puffs line a Pastry case near the front.
Offering Milk or Fruit Tea, Yogurt Drinks and Frappes featuring Asian Ingredients a look at the Baked Goods spans a dozen or so flavors, the stuffed-Choux outpacing Beard Papa by a good distance whether one selects Red Velvet, spicy Mango or even Passionfruit.
Open Noon to 11pm Sunday through Thursday and an hour later on weekends the menu continues with Mochi Donuts, an idea popularized by Japan’s “pon de ring” already done far better at Mama Chai’s than by Paina Café down the road.
Made from Tapioca Flour and naturally free of Gluten, their consistency often described as bouncy or light, Jenny’s Mochi rings pull inspiration from a variety of cultures, Strawberry Cheesecake and Blueberry each naturally flavored while Lotus Cookies, Green Tea KitKat and dueling “Pebbles” are all made better by the pleasant, chewy base.
www.mamachais.com / @mamachaislv on Facebook / @mamachais_lv on Instagram
Already visited five times since reopening after the pandemic and 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 Chef Marty Lopez, Tammy Alana and General Manager Jorge Pagani 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 frequent along with an upcoming Tasting Menu and Wagyu Samplers including A5 varieties straight from Japan, it was deferring Carte Blanche to the kitchen that Dinner began with flaming Shellfish, Snails with Scallop Mousse and Marty’s Rainbow Tiradito.
Not forgetting delicate Milk Bread or crispy Shrimp served with their Heads the first new plate of the evening featured Tempura Oyster Mushroom served with Black Garlic Chimichurri followed by Vegan-friendly Lumpia tracing back to the Chef’s Filipino upbringing.
Getting creative with Bone Marrow by adding Beef Cheek plus Popcorn, and serving it alongside creamy Brie Fondue, suffice it to say that those not sold on Beets will likely find something to like about the Salad featuring them mixed amidst Arugula, Honey and seared Goat Cheese.
Cleansing the palate with Duck Fat Fries and “Famous” Hash Browns Steaks and Sides at Scotch 80 Prime are amongst Las Vegas’ best, one Bone-In cut from Creekstone Farms and another of Aussie Wagyu arriving alongside Mushrooms beneath Foie Gras Foam and Lobster Fried Rice.
Saving room for Dessert this time, but not before vibrant Swordfish Putanesca or hearty Beef Cheeks atop Risotto, Scotch 80’s Hokkaido Snow Beef Burger with Smoked Brie, Foie Gras and Onion Marmalade continues to set a high bar atop Tammy Alana’s housemade Hokkaido Milk Bread.
All-in from here, a Sorbet Sampler setting the tone, Chai Cheesecake and Butterscotch Crème Brulee stand in wait as servers ignite Fireball S’mores alongside Tammy’s Pear Tartarine plus five types of Chocolate unveiled in a swirl of smoke.
Brioche French Toast – Pure Maple Syrup, Vanilla Cream, Strawberries
Unquestionably Las Vegas’ top choice for French Pastry over the past 7+ years Rosallie Le French Café continues to show well on-site or to-go, a Tuesday morning delivery finding Pastries carefully arranged with several still warm and both the Almond Croissant as well as the French Toast still the best in town.
Fried Chicken Sandwich, Coleslaw, Pickles, Mayo, French Fries
Sonora Buttermilk Pancakes, 100% Real Maple Syrup, Strauss Butter
Clark Street Avocado Toast, Seeded Bread, Red Chili Flake
Chilaquiles with Poached Eggs
Biscuits and Gravy with Scrambled Eggs
Onion Rings
Cornbread
Founded by Zack Hall out of an apartment on Clark Street in West Hollywood Clark Street Bread has resided inside Grand Central Market since 2015, skills originally learned at his Wife’s family bakery in the Swedish countryside since refined to make bountiful Breads and elegant Viennoiserie that have expanded nearly all the way back to where it started by taking over the old 101 Coffee Shop.
No longer 24/7, open from 7am to 3pm daily, Clark Street Diner nonetheless retains much of the former occupant’s charm thanks to Formica tables and worn-leather booths while a menu of old favorites has been upgraded by skilled baking and local-seasonal Ingredients.
Still featuring stone walls and tight spacing, the laminate menus reminiscing of days past on the ground floor of Hollywood’s Best Western Plus, it is beginning with Pastries that old fans will notice differences, Hall’s Dark Rye Brownie rich but cake-like while Cookies including Chocolate Chunk and Snickerdoodles outpace other spots charging 2x the price.
Just $4.50 for a Kouign Amann that tastes just like what one finds in the bakeries of Bordeaux and Brittany, and not forgetting Kardemummabullar or Monkey Bread, Pancakes come in a three-stack with Sonora Buttermilk, Strauss Butter and Real Maple Syrup while Chilaquiles use Free Range Eggs and taste better than the ones at Damian while costing less.
Brewing Coffee using House Roots Beans and spinning Shakes from Fosselman’s Ice Cream it should come as no surprise that both the Chicken Sandwich and Avocado Toast feature housemade Seeded Bread and although Cornbread trends far too dry that is easy to forgive when faced with golden Onion Rings plus the best Biscuits n’ Gravy found west of the Mississippi River yet.
More laid back than Cosme or Pujol, Damian finds Jesús “Chuy” Cervantes and Enrique Olvera viewing Mexican food through a California lense with clean and concise flavors but a pricepoint so laughable that by the time they add 4% to “support fair wages” guests will already be scratching their heads wondering if a flight to Mexico City just for dinner is a better value.
