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 nearly a decade while their 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, Caramel and Pecan dazzle atop a fluffy leavened base while Peanut Butter and Oreo 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.
Located as close as one can be to Henderson while retaining a Las Vegas zip-code PHO Saigonese debuted in early 2024, popularity spread by word-of-mouth almost unprecedented in the Social Media era now seeing a second location on Spring Mountain soon to open.
Owned by Danmy Nguyen, a simple message on the website suggesting “we are passionate about sharing the delicious flavors of our homeland with others,” guests entering Suite #130 of 1740 East Serene Avenue are greeted by warm smiles and mixed woods while music plays subtly overhead.
Not a flashy space, though long and narrow with paintings juxtaposing organic touches, PHO Saigonese’s menu explores a wide swath of Vietnamese Cuisine including staples like Pho and Spring Rolls but also more esoteric plates as well as specials.
Managed by bilingual staff with good knowledge of the Food, a dueling pair of Vietnamese Coffees arriving first, fans of Coconut will find Cà Phê Dừa Đá Xay texturally compelling and mellow whether paired to grilled Pork Patty Rolls or Xoi Man with five types of Meat and runny Quail Eggs on slightly-sweet sticky Rice.
Selected specifically for Banh Khot, crispy cups with a custard layer supporting Shrimp, fans will find these better than many heralded Orange County icons while oversized Banh Xeo and Pho with a “Build Your Own” option are no less impressive and arguably each the best in Sin City.
Bacon Burger, cooper’s sharp, jalapeño bacon, bacon mayo, spicy tots
Pot Roast Dip, swiss cheese, HP aioli, natural jus, spicy tots
Coffee
Glazed Donut Bread Pudding, three rum caramel, vanilla crème anglaise
Bourbon Fudge Brownie, brown butter bacon ice cream
Lemon Bar, hazy ipa, pistachio crumble
Ground-breaking since opening Carson Kitchen’s greatness has seemingly become so expected that many are prone to overlook it, but on Friday eveningn 124 South 6th Street again showed well with several new items debuted just a few days earlier.
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 alongside drinks that dining began shortly, all well-suited to iconic Chicken Skins, Bacon Jam and Tempura Green Beans with Pepper Jelly Cream Cheese.
Continuing with more Skins, equally enjoyable today as in 2014, Hot Dog “Burnt Ends” stand out thanks to sticky BBQ Sauce while seasonal Salads are highlighted by “Grape & Burrata” best enjoyed adjacent grilled Oysters with Cajun Butter.
Forever exuding creativity, quality and the sort of Food that challenges without compromise Chinese Eggplant is the latest Vegan showcase and for those okay with Butter or Shellfish the “Scampi” is even more delicious.
Going Blue Cheese and Honey for this season’s flatbread, and Pot Roast for “Between Bread,” a new rendition of the Burger incorporates Jalapeno Bacon to good effect.
Disappointed by last season’s Dessert, a mellow Lemon Bar with buttery Pistachio Crumble far better, Las Vegas’ best Brownie and Donut Bread Pudding remain mainstays and should be requisite to end a visit to DTLV’s best Restaurant.
Last visited in October, a total of twenty-eight times prior including one yearly tradition, it was alongside three others on Wednesday night that Jean Georges Steakhouse once again found Sean Griffin making the most of seasonality in a city where winter quickly becomes summer.
Led by Chef Griffin since 2015, including a renovation that upgraded decor 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 impressive cuisine.
Decorated in gold, and buzzing with activity, it was at a central table that carte blanche was deferred to the kitchen, Beverages quickly followed by buttery Loaves of Brioche and familiar appetizers such as truffled Wagyu Carpaccio atop Pate a Choux plus “crispy” Sushi and charred Octopus.
Always inventive, Foie Gras with Rhubarb and textural elements predictably stunning, Griffin’s all-new Caviar service eats like luxe breakfast-for-dinner adjacent fresh Fluke and an off-menu Salad exploring early-season Tomatoes.
Not forgetting Steaks, an aged Strip served with F1 Wagyu and grass-fed Filet, additional proteins included Jean Georges’ signature Short Rib, Sea Bass and Las Vegas’ best Fried Chicken on a bed of buttery Hot Sauce.
Adding a few seasonal sides, Peas and Ramps highlighting Sin City’s brief Spring, fried Mushrooms have thankfully become a menu item while Pommes Puree and Bone Marrow remain as indulgent as ever.
Rarely rethinking the sweet stuff Dessert again saw creamy Cheesecake with seasonal Sorbet plus old favorites down the line, Chef Vongerichten’s Chocolate Cake served with tableside theatrics and exceptional Rhubarb Pie.
Located in Spring Mountain Center, across Jones Boulevard from EDO and China Mama, Noodlehead has quietly been earning a reputation thanks to handmade Noodles and Asian small plates offered at bargain prices with exemplary customer service.
Offered at a range of spice-levels, Malaysian Curry using Coconut Milk to keep Chilies in check, Dan Dan Noodles come tingly but not fiery in a huge bowl for just $10.95 while similarly priced Chow Mein performs well for more timid palates.
Adding Chinese Beef Rolls that come densely packed with Meat, or faultless Scallion Pancakes for those seeking so,ething lighter, “Spicy Wontons” arrive afloat in in Chili Oil with delicate Noodles loosely adherent so as to absorb every last drop.
Open for lunch and dinner daily Noodlehead offers exceptional handmade Noodles, bright flavors, bargain prices and impressive service across a diverse menu from which almost anyone can find something to suit their tastes.
Founded in Cerritos during the pandemic Mochinut has since expanded to nearly 200 locations including some overseas, Founder Jaewook Ha taking on the traditional eight-ball Pon de Ring alongside other #gramworthy creations like Korean Rice Flour Hotdogs and Bubble Tea.
Situated locally in Suite #105 of the complex at 4355 Spring Mountain Road, a ground floor store not far from Paina Cafe or Mama Chai’s, Mochinut operates mostly as take-out with lots of neon and claw games plus prices akin to the locally-owned spots.
Using a Rice Flour base and various Glazes, flavors such as Matcha and Taro amongst the signatures, guests can expect a crisp exterior that gives with minimal pressure to insides that are stretchy but unfortunately flavored by Shortening.
Smaller than Mama Chai’s but notably heavier, a simple napkin dab or more than an hour in the box displaying far more oiliness, best bites came from Brown Sugar thanks to added texture while while Churro was similarly acceptable.
CK Club Sandwich – Oven roasted turkey breast, bacon, lettuce, tomato, maple bacon aioli, smoked gouda, toasted sourdough, mixed green salad
From the day CRAFTkitchen opened it raised the bar for breakfast Valley-wide, and on Sunday Jaret and Tami’s expanded space in Henderson again dazzled with quality and creativity plus service that attests to well-trained employees working with a sense of pride.
Approaching ten 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 four guests were seated on the Restaurant’s left half, several familiar servers all moving quickly but purposefully with smiles on their faces.
Still as bright and tidy as day one, living walls now bolstered by a bar and hanging plants while art from the Blinn’s daughter flanks a 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 as well as Cocktails are not only well-made but fairly priced.
Surrounded by folks of all ages, a “35-40 minute wait” avoided by calling ahead, it was with eight of the aforementioned Baked Goods that dining got started, the Lemon Blueberry Muffin moist despite a lack of Animal Products while Jaret’s Cinnamon Rolls and Danishes outpace most of Sin City’s.
Continuing with Kouign Amann, pockets of melted Butter visible amidst flaky layers, one would be hard-pressed to decide which was tops between Blueberry or Lemon Meringue while also saving room for weekend-only Monkey Bread.
Equally indecisive regarding Pancakes, both a Buttermilk Stack and Kid’s Birthday style offered, suffice it to say there’s no fault in fresh Blueberries with Cream nor a “C.K. Special” with Eggs, Potatoes and thick Applewood smoked Bacon.
Adding Fries from the “regular” menu, though calling CRAFTkitchen’s Sweet Potatoes with Maple Bacon Aioli anything but exceptional is a mistake, this weekend also featured a Club Sandwich with all the right stuff plus Crab Cakes Benny and Chilaquiles worth driving sixty-minutes round-trip for.
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 several variable experiences that the westside storefront proved competent, the staff exceedingly pleasant while 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, though occasionally one may find “Mystery Cookies” including specials from the previous week.
Still a young company, so much success despite only starting in September 2017 certainly enviable, April 7-12 featured a collaboration with the Kardashian/Jenner clan and although the idea of Kim eating an 800kcal Snickerdoodle is funny the version with Frosting was excellent.
Offered onsite or via delivery from 8am until at least 10pm Monday through Saturday it was next that “Khloe’s Cookies & Cream Skillet” took on the Piezookie before “Kendall’s Cookie Dough Cupcake Cookie” doubled down on dueling Desserts with good effect.
Again finding “Cake” concepts better than the Cookies by which crumbl made their name suffice it to say “Kourtney’s Flourless Chocolate Cake” deserved some of the criticism it received online as flavorless while “Classic Yellow Layer Cake” outpaced the overly-sweet “Pink Confetti Sugar Cookie” that matches namesake Kylie’s branding.
Already taking a chance by opening another KBBQ concept on Spring Mountain Mr. BBQ’s Jenny Chai doubled down in early February 2023 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 other sweets line a Pastry case near the front.
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, Butterfinger and Oreo as expected while flavors topped in Strawberry Shortcake or Dubai Chocolate further magnify the pleasantly chewy base.
www.mamachais.com / @mamachaislv on Facebook / @mamachais_lv on Instagram
Anyone familiar with dining in Las Vegas will know the name Marc Sgrizzi, his original location giving way to Pizzerias followed by a Trattoria and even a hotel venture prior to a new eponymous venture located on South Rainbow.
Self-taught, with over four decades of experience, Sgrizzi Ristorante & Bar promotes itself as a traditional Italian eatery while an attached market offers everything from import specialty goods to handmade Pasta and Desserts from Pastry Chef Roman Ritz under the name of Florentine Cafe.
Open for Dinner Tuesday through Sunday, the recent addition of Sunday Brunch from 9am to 2pm perfect for NFL football at the bar, it was on a Tuesday prior to noon that a collection of Pastries were enjoyed and whether one selects better-than-average Cornetti or impressive Pan Suisse the real star are Sfogliatelle with faultless layers and lemony filling nearly as good as those in Naples.
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 nearly a decade while their 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, Caramel and Pecan dazzle atop a fluffy leavened base while Peanut Butter and Oreo 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.
WARM BEIGNETS & DIPPING CUSTARDS – macallan 12yr butterscotch pudding, crème brûlée with fresh raspberries, milk chocolate pot de crème
MICHAEL MINA’S BANANA TARTE TATIN – french toast, preserved citrus caramel, macadamia nut ice cream
Although the Bourbon Steak brand has been part of Chef Michael Mina’s portfolio for nearly two decades it was not until the end of 2024 that Las Vegas received their outpost, a space formerly occupied by Charlie Palmer Steak fully re-imagined at Four Seasons as only Sin City can do it.
Currently Chef Mina’s sixth local eatery, the spot-lit room described as “a love letter to the classic American Steakhouse” his first try at a “Supper Club” vibe, guests enter through the complimentary valet to warm greetings at a hidden hostess podium prior to seating.
Now managed by James Aarhus, an eight year Mina veteran in charge of staff that seems more focused on up-selling Booze than professionalism, Dinner starts with signature Duck Fat Fries fried crisp with three Sauces followed by newly-added Appetizers like the Tuna Cigar, Squash Blossoms and Crab Cakes.
No doubt a Mina Restaurant, though Josh Smith continues to add his own ideas to both the Main menu and that at the bar, gently-cooked Cod feels like Spring while off-menu White Asparagus with creamy Cheese and Truffles offers a lesson in refined simplicity.
Eventually envisioned as a venue with live music, themed dinners and “Industry Night,” the night before targeting a crowd who will always offer praise for freebies, more Truffles come by way of Bourbon Steak’s “Truffle Treat” on handmade Agnolotti.
Not lacking for Steaks, and graciously offered a slice of faultless Beef Wellington, those familiar with Chef Smith will quickly recognize upright Macaroni that seems even more decadent next to a tall and proud Spinach Souffle or the recently added Pop Tart.
Smart to save room for Dessert, the faultless Beignets from upstairs at Mandalay Bay seamlessly carried over, Mina’s Root Beer Float gets reinvented as a large goblet with Ice Cream, Sorbet and textural additions but still can’t match upgraded Basque Cheesecake or a “Tarte Tatin” on French Toast that may be Las Vegas’ best new Dessert thanks to its varying textures, temperatures and nostalgic feel in a space so luxurious.
Thus far forced down Sin City’s throat via comped “media” meals, “collaborations” and influencer “sponsored” posts on every Social Media site an early visit to Bar Boheme provides a cautionary reminder about dining in 2025, especially when no amount of skill or passion can correct for protracted wait times and errors easily avoided by more established Eateries.
A long-awaited collaboration between Chef James Trees and investors, the inside loosely reminiscent of French Bistros without lacking for some #gramworthy touches, Bar Boheme occupies a completely rebuilt space at 1401 South Main Street just a few blocks from Esther’s Kitchen past and present locations.
Focused on traditional French fare, think Pates and Onion Soup plus Steak Frites akin to the Brasseries and Cafes in Lyon or Paris, Wines track a price point roughly half those on the Strip while traditional Cocktails like the French 75 pair nicely to Appetizers such as delicate Gougeres and faultless Salt Cod Brandade not available anywhere else in Vegas.
Less impressed by Bar Boheme’s Baguette, $8 each and under-flavored even with liberally salted Butter, Trees’ team excels at Pate de Campagne as well as Duck Rillettes as good as France while Waterloo & City’s Chicken Liver Pate is reborn as good as any chilled Foie Gras prep in town.
Never one to take shortcuts, both the Tarte Flambee and Frisee Lardon Salad as they ought to be while Ratatouille bites outpace an “Escargots Tarte” that unfortunates sticks hard to cast iron, Bar Boheme’s French Onion Soup immediately deserves “best of” accolades thanks to the depth of its Broth and dueling Cheeses plus a good amount of Esther’s absorbent Sourdough.
Heartfelt and labor intensive, Esther’s Bone Marrow ported-over and as good as ever, two entrees arrived nearly 45 minutes after they were requested with the Steak Frites notably well-priced and “Le Hamburger” remarkable not only in its size but quality for less than $20 with Fries.
Told “we’ll send out all the Desserts” after an apology for the wait, though all were included on the bill, it was after meeting the Pastry Chef that another Steak and Burger were brought to the table but sent away so guests could focus on a Parisian-quality Brest and Tarte Tatin with Foie Gras Ice Cream.
Surely on its way to becoming another Arts District destination, though the Macaron Sundae sees Cookies too hard and gummy as a result of the juxtaposing Ice Cream, those seeking a nightcap can continue the night next door at Petite Boheme owned and designed by the same team.
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 $5-6 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 Peanut Butter eat soft and chewy within a gently crisp rim.
Always impressing with Brownies and Blondies, also offered Gluten Free, Summer House’s Apple Oatmeal Cookie reminisces of Autumn Apple Crisp in portable form while the all-new Wild Thai Banana and Raspberry Cheesecake are sweet but balanced and complex.
Masto Khiar, Hummus, Baba Ghanoush, Kashk Bademjan
Shirazi Salad – Cucumbers, Tomato, Onion, Citrus Mint Dressing
Baklava
As the eldest occupant of Global West Plaza and the oldest Persian Restaurant In Las Vegas Zaytoon is more easily overlooked than many local eateries, but using the same recipes for decades the space on Durango is a breath of fresh air in a time when authenticity is often lacking.
Family owned and the combination of eatery plus market, the later featuring imported goods as well as groceries, plates come from a kitchen steeped in tradition such that everything from Lavash to several styles of Baklava are made on-site daily.
Muslim owned and Halal-certified, a name that translates as Olive seemingly appropriate for peaceful confines, guests can expect Kabobs served at a fair price though the real highlights come from Stews such as bold Ghormeh Sabizi and Fesenjaan that is complex but not overly sweet like many.
Previously located inside Suite 242 of 6380 South Valley View Boulevard, but now sold retail at a pair of sites in town, Chocolate Chip Cookie Company continues to serve Las Vegas’ best collection of locally made rounds.
Focused on “Bringing the Cookie Back,” and also available only by delivery, it was late 2018 that Jovan Mesa-Glennon and husband John opened their small store and business continues to grow today.
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 Half & Half followed by Banana 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 Peanut Butter Chip wins guests over by way of natural flavors and gooey 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 Pumpkin Café Marshmallow are frequently announced.
Aviation – Roku Gin, Creme de Violette, Lemon, Maraschino
SPICY TUNA CRISPY RICE – EEL SAUCE, SPICY AIOLI
OTHER MAΜΑ ΤΑΚΟΥAΚΙ – OCTOPUS BECHAMEL CROQUETTES, YUZU AIOLI
JAPANESE FRIED CHICKEN – MARINATED IN SOY, GINGER, GARLIC, REMOULADE
CAVIAR FRENCH TOAST – LABNEH, HACKLEBACK CAVIAR
SPICY TUNA TARTARE – GUACAMOLE, WAFFLE FRIES
NIGIRI SET
OTORO CHIVE ROLL
UNI, AMAEBI
Chocolate Brownie Sundae
Key Lime Pie
Miso Honey Ice Cream
Last visited before the pandemic Other Mama continues to turn out Food and Cocktails than outpace the price point, a decade in business recently celebrated by Dan Krohmer attesting to the Restaurant’s staying power as other concepts have came and went.
Still hidden behind an auto shop, expansion to the space next door doubling Other Mama’s footprint beyond the PDR, it was as a party of three that a la carte Dinner was enjoyed in the bar room while NHL hockey played on TV.
Recently adding daily Happy Hour, bargain pricing for Food and Drinks including long-time favorites from 4pm until 6pm, classic Cocktails like the Aviation clock-in at just a little more than half Casino pricing while Appetizers such as Spicy Tuna on Crispy Rice and Sin City’s best Octopus Balls are $16 and $17, respectively.
Still impressing with Fried Chicken, though Caviar French Toast for $39 is a dubious choice considering the low-quality Roe and tiny portion, Tuna Tartare and Nigiri both hit the mark in terms of Ingredients and assemblage.
Adding an Otoro Hand Roll, Uni and Sweet Shrimp before Dessert, Krohmer’s Miso Honey Ice Cream still one of Vegas’ most delicious scoops, both Key Lime Pie as well as a Chocolate Brownie Sundae are executed as expected and not to be missed.
Last visited in 2020 amidst COVID precautions Paul Virant’s Gaijin remains the Windy City’s only real purveyor of Kakigori, and although Japanese Shaved Ice is not the Restaurant’s primary focus results are competent at a pricepoint unchanged from five years prior, though portions are smaller.
CHICAGO STYLE DUCK INN DOG – super condiment (relish, mustard, tomato & onion), dill pickle, pickled serrano peppers, celery salt served on a brioche poppy seed bun
DUCK FAT POTATOES
DECENT BEEF – all-natural shaved prime rib, beef jus, italian sub roll, hot giardiniera
A former Michelin-star chef at The Four Seasons and later the owner of Allium it is now back in his native Bridgeport that the Kevin Hickey helms an ode to his hometown with a decidedly local vibe called The Duck Inn.
Opened in 2014, a South Side address amidst warehouses decidedly different from Fulton Market or Loop Restaurants typical of Chicago’s past decade, guests entering 2701 South Eleanor immediately find themselves in a bustling bar while seating ranges from traditional wood or Formica to vintage Pac-Man tables.
Self-described as “working-class fine dining,” Hickey’s considerable skill-set transforming Chicago-style Hot Dogs and Beef Sandwiches into something better by way of housemade Sausages and Prime Beef Rib with toppings made on-site, those seeking libations will find classics alongside eye-opners like vibrant Chamoy Punch.
Known best for whole-roast Duck at Suppertime, though Kevin’s Duck Wings with Japanese Barbecue Sauce and Sesame Seeds are perhaps a better choice for those who wish to sample a greater breadth of small plates, visitors during brunch can get a taste of the former by way of Rotisserie Duck Hash.
A recurrent Michelin Bib Gourmand recipient, though easily on par with Windy City one-star spots, daytime sweets are limited but executed beautifully whether one chooses an oversized Biscuit with seasonal Jam or a Sticky Bun still bubbling hot in a pot slathered by Icing.
A relative newcomer to the Chicago bakery scene Good Ambler makes good use of its expansive Fulton Market footprint with an in-house Bakery and Chocolatier plus lots of comfy seating.
A 16 on Center concept, owners of everything from Salt Shed and Beauty Bar to Longman & Eagle, guests arriving during morning hours can expect a brief wait for Quiche, Wraps or Salads or an array of Viennoiserie.
Priced akin to other like-concepts, roughly $4-6 per Pastry and Coffee $3.25 up for standard Drip, Good Ambler’s Kouign Amann is sticky with a good exterior crackle yielding buttery layers while the Almond Croissant is soggy and marred by excessive Frangipane.
More impressed by the Financier, a moist crumb supporting Cherry Jam, the Ham & Cheese Croissant proved better than its sibling but instead of being over-filled offered the opposite with a good amount of hardened Cheese visibly leaking from the edges.
