Banking on “street style” branding including Biggie quotes, spraycan “tagging” and suggesting their Cookies “Smack” The Cookie Plug started out mid-pandemic, a dozen flavors ranging from “OG” Chocolate Chip to “Pink Elephant” offered as whole rounds or two-bite Plug Poppers.
Expanded since through franchising, hello Crumbl from a brand who mocks the idea of “Cookie Cutter” concepts online, guests visiting the location at Spring Mountain and Fort Apache will find friendly service happy to make recommendations, though the product itself is hit and miss.
“FAT, THICC, and BOMB AF,” “a twist on cookies that has never been seen before” despite Pucks doing so locally while Gideon’s and Levain have been baking larger cookies for decades back east, The Cookie Plug’s best bites come from traditional flavors including Snickerdoodles and the aforementioned “OG” with Walnuts while Strawberry Cheesecake and Purple Velvet are underbaked and taste artificial “AF.”
Reportedly using high quality Ingredients, a dubious claim as the Chocolate has a paraffin sheen up close, suffice it to say that Purple Potato, CraftKitchen, Coffee Class and Chocolate Chip Cookie Company are all better choices for locally baked rounds.
Cold Bean Curd Noodles with Housemade Scallion Oil
Crab Yolk Xiao Long Bao
Spicy Wonton in Chili Oil
Shanghai Fried Rice Cake
Chocolate Banana Xiao Long Bao
Still doing good business despite growing competition, with Shanghai Plaza now one of the most difficult places to find parking in town, it was as a party of four that diners sat down to once again enjoy an outstanding meal at ShangHai Taste.
Tucked inside Suite 104 of a two-story complex on the corner of Arville Street and Spring Mountain Road, a ground floor flagship since day one, it is upon entry that eyes are immediately drawn to Chinese-born Chefs working inside the restaurant’s glass prep-room, and with Chef Jimmy Li’s time at 3 Villages, 1900 Asian Cuisine and Niu Gu well-known to fans the fact that everything on-site is made from scratch should come as no surprise.
Seating approximately 40 guests from 11:00am until 9:00pm seven-days-a-week it was with greetings from partner Joe Muscaglione that twelve items were received in the course of two hours, the majority old favorites but also one new Soup.
Affordable without skimping on Ingredients, all thanks to Chef Li and Joe Muscaglione’s dedication, a distinctive feel is ensured by the fact that almost every single item on-site is imported from or near Shanghai, and starting with good Tea plus housemade Noodles fans of Soup Dumplings, or XLB, will be happy to know ShangHai Taste’s set a high standard whether made with Pork, Beef or Crab.
Able to accommodate most dietary preferences, fried Soup Dumplings in two varieties desirable to all but vegans, those eschewing all Animal products will likely gravitate to fried Pancakes with Scallions, though even more interesting bites are found in the form of Fried Rice Cakes and Cold Bean Curd Noodles with Housemade Scallion Oil.
Built on family recipes handed down to Chef Li, his Fat Noodles with choice of Protein always a crowd-pleaser, Dumplings taste wonderful with or without spicy Oil while Chicken Salad is another unexpected stunner.
The Loving v. Virginia – The Legal Marriage between a Cookie and a Brownie
The Rocky Road Cookie
The S’mores Turnover
The Cranberry Almond Muffin
The Pistachio Rose Zucchini Matcha Cake
The Oatmeal Raisin Cookie
The Banana Flax Cake
The Chocolate Peanut Butter Surprise Cookie
The Blueberry Muffin
The Peanut Butter Snickerdoodle
The Triple Chocolate Muffin
The Carrot Cake
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 Blue Raspberry Lemonade Cookies are soft and almost Cake-like while those seeking something new should consider the Vegan Danishes or rich and indulgent Chocolate Peanut Butter Surprise Cookie.
Not forgetting a Peanut Butter Snickerdoodle, still Vegas’ best Cookie, Peter’s Cranberry Almond Muffin outpaces the already excellent Blueberry and Triple Chocolate versions while an update to the S’mores Turnover sees it better and more balanced than ever.
COUNTRY FRIED STEAK, biscuit, prosciutto gravy, crispy fried egg
TRUFFLE POLENTA, sunny side eggs, roasted mushrooms, frico chip
Last visited for Brunch before the pandemic a Saturday afternoon visit once again found Esther’s Kitchen firing on all cylinders, the soon-changing menu filled with past favorites in addition to new plates executed at a fair price with exacting standards.
Now serving Las Vegas for over 5 years, every available superlative already used to describe James Trees’ Restaurant that revitalized the Art’s District, it was with a packed house that three guests sat near a window up front with Coffee from Vesta and Baker Dylan Jobsz’s city-best Sourdough starting things off.
Seasonal and rustic in a good way, Ham and Cheese Biscuits not pretty but wholly delicious even without Butter, Toasts come topped in everything from soft-scrambled Eggs to chunky Raspberry Jam with housemade Pistachio Butter.
Intermingling sweet and savory, Cardamon-laced French Toast topped with Chocolate-Hazelnut Spread served alongside a Pizza Roll mellowing spicy Sauce with Poached Eggs, seasonality is showcased through Apple Pancakes featuring warming spices while any time of year is right for Country Fried Steak.
Finishing with Polenta ground on-site, the fried Cheese lattice a necessary component during the day when Sunny Side Eggs might otherwise make the Cornmeal runny, the only bad news is that the group was not large enough to order more – a mistake that will not be repeated next time.
Last visited almost eleven years prior Bouchon Bakery remains ever-popular, the presence of two additional outlets inside the Venetian/Palazzo complex doing little to diminish long lines and even less to compromise the quality of Baked Goods from a man who has built an empire on the phrase “it’s all about finesse.”
Part of the property since 2006, Viennoisseries including a textbook Kouign Amann and iconic Cheese Danish as good as ever, new additions include a weekly Parfait this time featuring Bananas plus Butterscotch and Banana Bread as good as one will find anywhere.
Forever *the* spot for palm-sized Macarons, not forgetting the TKO or Better Nutter, Bouchon’s Almond Croissant looks good but lacks the flavor of Rosallie off-strip – a small gripe in the face of the Dark Chocolate OH-OH or Oatmeal Cookies that outpace Grandma’s or any other tasted to this date.
Coconut Tapioca – Butterfly Pea, Passion Fruit, Mango Sorbet / Deep Fried Banana Roll – Banana wrapped in a Rice Paper Crepe, Honey, Coconut Gelato / Green Tea Flan – Lychee Cream, Black Sesame Tuile / Chai Tart – Whipped Cream, Cardamom / Thai Chocolate Cake – Cinnamon, Cardamom, Vanilla Gelato / Pineapple Upside Down Cake – Shredded Coconut, Coconut Gelato, Maraschino Cherry
Already the rare Las Vegas recipient of a James Beard Foundation Award, Chef Saipin Chutima named Best Chef: Southwest in 2011, Lotus of Siam needs no introduction – though its recreation on Flamingo and fanciful digs at Red Rock suggest the Chef’s children have bigger things in mind about the Restaurant’s legacy going forward.
Having visited the unassuming icon of Thai Food thrice prior, a lunch in 2012 and two dinners separated by five years, Tuesday evening found the concept from Tao Group owner Lou Abin and Lotus of Siam’s Bua Food Group at Red Rock Casino Resort & Spa as busy as it is beautiful.
Built out of former Buffet space, lanterns and hanging vines creating a vibe across spaces from bar to the back, it is with a truncated version of Chutima’s Northern Thai traditions that Lotus at Red Rock pays homage to the original despite somewhat stiff service and “running out of Ingredients” including signature Issan Sausage by 6:00pm on this particular night.
Requesting everything level five of ten, Thai Coffee a prudent choice for those looking to quell the fire, Dinner began with a hot pot of Chicken Tom Kha alongside funky Catfish Larb and flawless Nam Kao Tod with just the right amount of acid.
Replacing the Sausage with Garlic Squid, a new item that delivers on its name, round two found Nam Prik Hed face-to-face with fiery Steak Tartare teaming with Chilis and Garlic Crispy Prawns that earn “Mom’s Highlights” status with edible Shells still on.
All in on Noodles and Curry, Chicken Pad See Ew well executed but lost in the wake of creamy Burmese Khao Soi, Pineapple Fried Rice also found itself forgotten as served in line with Crispy Duck Chu-Chee, Panang Curry with medium rare Ribeye and aromatic Short Rib Yellow Curry.
Not exactly “known” for sweet stuff, though the Red Rock iteration seems intent on correcting that, Dessert arrived as a platter featuring everything from time-honored deep fried Bananas to Coconut Tapioca, Chocolate Fondant and Pineapple Upside Down Cake served warm with Coconut Gelato.
Located just off the 405 in Inglewood is Randy’s Donuts, this year celebrating its 70th year slinging fried Dough under an iconic 32-foot sign 24/7, and now growing the name globally with 20+ locations stretching to South Korea and Dubai – or in this case Sin City.
Unimpressive in 2015 at the Original, though new outposts trend cleaner without the cash-only policy, Randy’s on South Rainbow Boulevard opened in August 2022, recipes reportedly unchanged since day one though premium toppings and savory items have been added.
Busy at noon on a Monday, though a full selection was available, it was in exchange for $50 that two dozen Donuts were received, the Apple Fritter far better than those at Randy’s flagship thanks to crackling Glaze over a soft center while the laminated “Crondy” failed to rival Pink Box or Coco.
Recalling Cake Donuts greasy, Randy’s Red Velvet actually performing well, Maple Frosting is featured abundantly with taste artificial but pleasant in comparison to Chocolate that is undoubtedly cheap and applied too thick.
Doing justice to Jelly Donuts, Strawberry trumping Raspberry or Lemon, Randy’s Bear Claw is something of a hidden gem thanks to good rise and plenty of filling that trends less sweet than many thanks to an abundance of Cinnamon.
Well-priced in the current market, “cheaper-by-the-dozen” offers growing less common, Cereal-topped specials execute as expected while Maple Raised with Churros and a big spiraled Cinnamon Roll both prove worth the cost and calories.
Founded by Mucahid Kaan Damgacı Pier Habib seeks to differentiate itself from other Baklava purveyors through modernity, the tiny tiled space in Beşiktaş decorated in everything from tiles to disc balls while friendly servers offer crispy Phyllo soaked in sweetened Milk.
Intentionally a fusion of French and Arabic names, embroidered carpets making Pier Habib seem as much like a luxury goods store as a Dessert shop, the East-West fusion continues by way of ingredients such as Bananas and Chocolate though the best bites remain rooted in Pistachios from Antep light with Honey and sopping wet yet still crunchy.
Open from 11h00 until 04h00 the next day daily Çitir Pide Ve Lahmacun Salonu in Beşiktaş has earned a reputation for quality and affordability, the menu focused but customizable while every piece of Bread is baked fresh to order.
Fast paced and popular, limited seating frequently full but fast to turnover, it is once at a table that fresh Salad is served complimentary while guests watch bakers fulfill order after order.
Friendly in terms of service, language barriers overcome thanks to picture menus, Kebap and Corbasi take a backseat to Pide including the “Special” with Pastrami, Sausage and Cheese while Lahmacun with a good amount of Meat arrives hot and crisp for about $2USD.
Focused on re-envisioned Turkish delicacies, lighter and more balanced than those on nearby Istikal Caddesi, Yeni Lokanta has found itself on many “lists” despite a casual approach that focuses on local Ingredients and traditional techniques.
Conidered a “Tavern” in Beyoğlu, though the relaxed atmosphere still comes with great service, Chef Civan Er mans a wood-fired oven that produces plates focused mainly on Vegetables though Meats are also utilized across both a la carte and Tasting Menus.
Offering mostly Anatolian Wines, a second location in London spreading Er’s name and reputation, it is beginning with Bread that the 1,950 Lira journey progresses to traditional Mantı Dumplings followed by slow-cooked Beets with Cherries, Nuts and Cheese.
Committed to seasonality with Eggplant, aged Port and Figs course four places housemade Lamb Sausage next to a dollop of smoky Yogurt balanced by Grapes and Molasses with just a hint of acid.
Almost Italian with Fennel and Citrus Salad, a pair of Prawns to follow finding themselves amplified by Carrots and complex aromatics, Lamb Neck finishes savories with tender flesh plus crispy bits juxtaposing Mushrooms and Spinach kissed by Tamarind.
Served complimentary Tea with Dessert, both portions and quality outpacing Michelin-starred neolocal or Mikla, Yeni Lokanta’s Desserts include golden Phyllo with Pistachios plus Coconut Ice Cream and masterful Rice Pudding lent complexity by Raspberries, Nuts and Pismaniye.
Although it is reasonable to assume none of the Lokum or Baklava is made on-site the team in charge of Sadrazam has Turkish hospitality down to a science, inviting passers-by in for a taste that will see many eventually seated on a carpeted terrace with everything from Ottoman Coffee to Dondurma plus some Candies vacuum sealed to take home.
Situated not far from Galata Tower is Sirin firin Bakery, a space perhaps best known for an international melange of sweets but one that also serves excellent Menemen plus Tea, Borek and several Turkish staples.
Small and hidden on a one-way street, limited inside seating and a covered part of the sidewalk greeting guests daily, it is with flare for the #gram that a youthful staff serves designer Croissants plus Basque Cheesecake, though if one asks for a recommendation the oversized Baklava slice and buttery spiral with Nuts and Chocolate are pretty tough to beat.
With eleven locations in Istanbul Viyana Kahvesi seeks to embellish on Vienna Coffee culture, the Beans originally imported by Turkey of better quality than other local shops while Pastries trend westward to Austria, France and Belgium.
Spread over two stories at the Kuledibi location, an online menu available in English helpful to foreigners, fans of Biscoff will find the Cookie well-represented from Pudding to Puree with both the infused-Cookie and laminated Pastry benefiting from its inclusion.
Working with various techniques, Pate a Choux holding up well to Hazelnut Cream and Salted Caramel in between layers of a Paris Brest, “Creamy Damascus” comes recommended as something of a signature featuring lightly-sweetened Crackers and Pistachios in two forms beneath a pour of Dark Chocolate.
A Michelin Star recipient, with a privileged view atop The Marmara Pera Hotel, Mikla Restaurant features Chef Mehmet Gürs’ “New Anatolian Cuisine” in a room designed to attract tourists and Turkish elite.
Offered a la carte, or as a 3,400 Lira Tasting Menu for six courses plus Canapes and Bread, it is after exiting the elevator that guests are seated at linen-topped tables with Cocktails or Wine soon in hand.
Focused on Turkey’s natural diversity, but also employing an eye towards innovation, Gürs current menu begins with Balık Ekmek offered as a two-bit Cracker before transitioning to savory Lavash with Goose and smoky Bonito with a quenelle of Dill.
Fairly standard in its progression, the first proper course a petite Vegetable medly centering on Artichoke, Gürs Beef Carpaccio sees the Vegetable’s Stem pickled as an accouterment alongside Chestnuts and Chilis.
Next cleansing the palate with Mercimek Corbası, the coil of Octopus to follow tender but a little overworked, Sea Bass represents the only sizable piece of Protein on Mikla’s menu but largely gets lost in the wake of Olives, Capers and Vinegar.
Unsurprisingly closing with Lamb, well prepared with bold aromatics, Dessert arrived after twenty-five minutes and found just two spoonfuls of Pumpkin Cream juxtaposing Saffron and Sesame.
Çiya Sofrası and Kebab occupy opposite sides of a busy street in Kadıköy where Chef and owner Musa Dağdeviren has created a destination for not only grilled Meats and Mezze but also a lively atmosphere.
Part of Istanbul’s Anatolian coast, the Kebab Restaurant later giving way to Çiya Sofrası and its fame, guests here are situated across three floors where the menu offers a well-culled list of items prepared traditionally including complex Mercimek Corbası and golden Dumplings generously stuffed with ground Meat.
A growing business with three locations, all a few meters apart, Ciya’s Lahmacun arrives beautifully crisp with Toppings well-balanced while Spicy Lamb Kebab doesn’t hold back in its liberal application of Peppers.
Part of the dining scene since 1998, five men in an open kitchen working fast on the ground floor, Babaganoush is served more chunky than those elsewhere and whether one choose this or the signature Ciya Kebab wrapped in Pastry the results are impressive across-the-board.
Begun in Balat as a Simit shop by Kozma Stoyanof the story of Beyaz Fırın dates back to the 1800s, and five generations later it is still the same family delighting locals as well as tourists with Pastries in Kadıköy.
Located on the Anatolian side of Istanbul, the store itself bridging a street not far from the Bosphorus, it is inside close quarters that everything from Turkish treats to Viennoiserie is offered, small balls called Lokma crackling to yield Syrup while Tuzlu sold by weight range from Nuts to “Pizza.”
Offering outside heated seating beneath an awning, perfect to watch passers-by, Coffee comes from Julius Meinl and pairs equally well to an Almond Croissant that would benefit from a longer proof and Strawberry Buns with Cream inside.
With locations throughout Turkey Faruk Güllüoğlu is almost as well known as Hafiz Mustafa, their stores on opposite sides of Taksim Square Hotel suggesting a rivalry while the line of products do the same.
Available for dine-in or take out, a full line of Baklava carefully stacked next to Cakes and Lokum, it is with Tea in hand that guests are invited to sit at wood tables, a selection of layered Phyllo with Walnuts or Pistachios each impeccable while the Künefe delivered fifteen minutes later was loaded with stretchy Cheese juxtaposing crisp Wheat sweetened by Syrup poured tableside.
Featuring hundreds of sweets and savories a cursory look at Polo Pastanesi can be overwhelming, and although all the housemade Cookies may seem tempting it would be fool’s folly to overlook exemplary Baklava or one of Istanbul’s most popular Puddings.
Charred Pumpkin, Tahini Sauce, Pumpkin Seeds, Black Cumin Ice Cream
Located on the Novotel İstanbul Bosphorus rooftop Mürver features the cooking of Chef Mevlüt Özkaya, a focus on seasonal open-fire cooking yielding big flavors that pair well to Turkish Wines and a privileged view of the Golden Horn plus Asia.
A trendy spot by Turkish standards, with music and a lounge setting the tone, it is en route to seats that guests will notice an open kitchen where fire burns brightly turning out everything from small plates to large format shareables and a Tasting Menu.
Centered on the oven, a youthful team working quietly, warm Sourdough arrives to accompany crisp local Riesling with an Arugula Salad, smoky Pears and cave-aged Sheep’s Cheese soon to follow.
Known for grilled Octopus as well as Confit Duck with cold Hummus, Cherries and Walnuts, it comes as no surprise that Lamb is featured in several forms including smoked Shoulder served rare between Quince and Walnuts.
With the Restaurant since day one, Chef Özkaya officially taking the reins in 2021, Bükme elevates comfort Food with flaky Pastry containing Beef ready to be dipped in Yogurt while housemade Pickles cleanse the palate between bites.
Raised at Grandma’s elbow in the kitchen with training furthered at some of Turkey’s top tables Dessert sees Mürver update classics with technique and quality produce, the “Burnt Antep Pistachio” something of a Pave beneath assertive Ice Cream while Charred Pumpkin dances thanks to savory Sauce and a cold perfume of Cumin.
An offshoot of the original in Alibeyköy Beyzade Künefe & Kahvaltı Karaköy dials in on its eponymous items amidst classy confines near Galata Port.
Open from 08h00 until 01h30 daily with prices on par with Hafiz Mustafa and others, it is once seated that guests are presented with Tea plus complimentary snacks including Pistachios, Fruit and Corn Nuts.
Told Künefe takes about 15 minutes with various sizes available, time passed quickly while enjoying Fistikzade made from both Shredded Wheat and Phyllo, Künefe arrives piping hot but a bit short on Cheese beneath powdered Pistachios.
