Born in Sydney and now operating out of store 117 in the Golden Spring Plaza on Spring Mountain Road Yomie’s Rice X Yogurt sells itself as an alternative to Boba, the use of Purple Rice instead of chewy Tapioca Pearls purported to add health benefits including nutrients and fiber.
Cleanly designed and big on branding across 400 global outposts, an abundance of flavors including Durian and Avocado available, first timers are advised to try the original Haw Purple Rice Yogurt that comes sealed in a cup for $6.15 with a flavor that starts mildly sweet before turning tangy and dissipating with a nutty finish.
FOUR STARS: Something of a limited concept Yomie’s Rice X Yogurt does what does well and provides a healthier, if not “healthful” alternative to Boba.
RECOMMENDED: Purple Rice Yogurt.
AVOID: N/A.
TIP: 11:00am until roughly 10:00pm daily.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
English Muffins, Raspberry Compound Butter, Strawberry Jam
Mushrooms, Beans
Tomatoes
Bacon
Sausage
Eggs
Dill Potatoes
The Chai Spice Cookie
The Raspberry Scone
The Peanut Butter Snickerdoodle
The Mixed Berry Muffin
The Loving v Virginia Brookie
The Banana Flax Cake
The Loaded Carrot Cake
The Fruity Pebbles Treat
The Rocky Road Cookie
The Cinnamon Cheerios Treat
The Mexican Chocolate Chip Muffin
The Oatmeal Raisin Cookie
The Chocolate Chip Cookie
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 offering to prepare a special Breakfast 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 Breakfast consisted of several trays, Eggs and Bacon making fast fans thanks to familiarity while Sausage shined thanks to a hint of Maple Syrup.
Complete with plates and utensils, Bronze Café’s Beans and Mushrooms necessary for a “Full English,” Tomatoes on the Vine were bright and juicy while store-bought English Muffins got a big upgrade from Jam plus Compound Butter.
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 the Rocky Road round rethinks well-known flavors with a rich Chocolate crumb.
Rounding out the afternoon with Muffins, each soft and moist, others delighted in Fruity Pebbles Treats made with Vegan Marshmallows plus Raspberry Scones and Oatmeal Raisin rounds plus an all-new Cinnamon Cheerios Treat.
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: Mushrooms, Tomatoes, Sausage, The Peanut Butter Snickerdoodle, The Carrot Cake, The Loving v. Virginia, The Banana Flax Cake, The Rocky Road Cookie, The Raspberry Scone.
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.
Now approaching three years serving Las Vegas’ best Cuban Cuisine it is unfortunately no longer possible to support Cubanidad 1885’s business practices, because although it is easy to overlook Tres Leches slopped into the kitchen sink or a lack of serviceware their recent decisions to substitute items without asking or arrive 20+ minutes late despite a $50 delivery fee cannot be forgotten. Unapologetic in their actions, while also continuing to increase prices, there are far better places to spend one’s money.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Cubanidad continues to make good Food but has apparently forgotten the basics of customer service.
RECOMMENDED: Cod Fish Croquette, Tostones, Maduros, Ham and Cheese Empanada, Ropa Vieja and Plantain Empanada, Medianoche Sandwich, Guava and Cheese Pastelitio.
AVOID: Expectations of good service.
TIP: Online Ordering available through all the usual suspects, but even 5 miles away expect the most expensive delivery cost in town.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Baba Au Rhum, Macallan Harmony Collection Whiskey, Chocolate Ice Cream, Chocolate Shaving, Soft Whipped Cream, Orange Zest
Last visited before its 2016 renovation, even then considered one of Sin City’s most gorgeous Restaurants, PRIME Steakhouse at Bellagio has recently been under the guidance of Chef Sean Griffin whose work at Jean Georges Steakhouse proved reason enough to make reservations at the venerable institution for a late birthday celebration.
Previously toqued by Rob Moore who departed to open a spot of his own in Henderson, it was at a tiny outdoor two-top that guests were seated, the Bellagio fountains occasionally misting guests while others dined amidst the draped dining room decorated with fine art indoors.
Served by a team of at least four, Sommelier John Burke again entertaining with stories new and old, it was in four courses that two-hours were spent talking; the Ingredient sourcing, portions, and preparations mostly justifying prices that seem high even by Vegas standards.
Far more classic than SW or Ramsay and certainly more elegant than Delmonico or CUT, the evening began with bubbles alongside a basket of Bread preceding a trio of Appetizers from which Pepper-crusted Duck Liver stood out thanks to Berries and Almonds while thinly-sliced Beets and a delicate Crab Cake were also very good.
No doubt a place with more than just Beef to offer, though the options for Steaks are plentiful from domestic Ribeye to Japanese A5, it was on the lady’s request that a Peppercorn Strip arrived alongside seared Serrano Peppers while PRIME’s Parmesan Crusted Chicken comes delicately paired to Artichokes in Lemon Butter Sauce.
Also ordering Veal Chop Milanese, the majority of it delicious but perhaps one quarter compromised by a thick band of Connective Tissue, sides are simple yet perfectly executed whether it be gooey Mac n’ Cheese, Wild Mushrooms or Glazed Peas with Onions and Ramps.
Upping the ante for Dessert, a pour of Canadian Ice Wine gilding the proverbial Lilly, PRIME’s Ice Cream Pie is audacious in all the right ways while a timeless Chocolate Souffle challenges Le Cirque in quality despite on this night being trumped by an all-new creation that eats like Baba Au Rhum but finds itself doused in Macallan Harmony Collection Whiskey.
FOUR STARS: Trending a bit more pricey than other Steakhouses on the Strip, and somewhat limited by its heritage and clientele that prefers not see ideas venture too far outside the box, PRIME is undoubtedly a place worth visiting for those looking for a ‘fine dining steakhouse,’ particularly those averse to loud music or looking for a more romantic night out.
RECOMMENDED: Foie Gras, Parmesan Chicken, Glazed Market Peas, Mushrooms, Souffle, Baba Au Rhum.
AVOID: The flawed Veal Chop suggests a lack of attention to detail as relates to butchery.
TIP: 5-10pm daily, reservations for the patio carry a surcharge.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor
Lean Brisket, Fatty Brisket, Beef Hot Links, Jalapeno & Cheese Hot Links
Smoked Turkey
Pecan Pie
Banana Pudding
Chocolate Cherry Cake
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, Chocolate Cake or freshly made Banana Pudding 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.
Triple Chocolate Malted Rye Cookies – White Chocolate Chips, Dark Chocolate Chips, Milk Chocolate Chips
Mexican Chocolate Pop Tart – Mexican Chocolate Ganache, Ancho Chiles, Dulce de Leche, Chocolate Glaze, Cinnamon
Raspberry Pistachio Pop Tart – Raspberry Preserves, Raspberry Glaze, Pistachio Butter
Blueberry Pop Tart – Wild Maine Blueberries, Blueberry Glaze
Soon celebrating three years serving Sin City it was on the strength of prior office lunches that The Coffee Class was called on to cater Wednesday, and just like last three times Kyle Cunningham’s concept showed off its ability to please diners of varying backgrounds, ages and preferences including allergies or intolerances.
Coordinated and delivered by Chef Beth Ryan-Small it was on time that an abundance of trays were arranged, Beth’s newest Poptarts immediately commanding attention thanks to a classic Sicilian combination or Mexican Chocolate at first assertive with Cinnamon before spice dissipated in sweetness.
Next taking a look at peerless Biscuits, the usual Buttermilk replaced by Duck Fat, Salad and two types of Toast were available to those eating healthy while Puff Pastry stuffed with Chicken, Gruyere and roasted Vegetables were hearty yet light and delicious.
Continuing with Sandwiches, a dozen pressed-Paninis with Turkey, Bacon and Avocado gone fast, Beth’s Triple Chocolate Chip Cookie finds even more complexity with Rye Flour while Chef’s City-best Scones currently riff on Carrot Cake with Pineapples plus all the right aromatics.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, this lunch from The Coffee Class was unequivocally successful from Ingredients and presentation to cost and timeliness – exactly as one would hope from what might just be the city’s best under-the-radar experience.
RECOMMENDED: Duck Fat Biscuits, Turkey Club Panini, Avocado Toast, Carrot Cake Scone, Triple Chocolate Malted Rye Cookies, Blueberry Pop Tart, Raspberry Pistachio Pop Tart.
AVOID: N/A.
TIP: 6:30a-4p Monday through Friday, 6:30a-5p Saturday through Sunday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Already celebrating three years serving Las Vegas, with a second location in Glendale, Big Chicken navigated its way through the pandemic thanks to leadership including General Manager Trisha Durham and Chef Matt Piekarski who each assisted with a memorable lunch on Monday.
Still surprising fans as well as skeptics with Food far better than the typical “celebrity” Restaurant, Shaquille O’Neal’s involvement seeing talented locals tapped from the start, it was via ezCater that delivery was seamlessly coordinated at a budget well-within guidelines and timely delivery.
Using sturdy exterior packaging to protect product freshness, several boxes arriving temperature appropriate from 4480 Paradise Road, it was not long before staff dug in finding Sandwiches perfectly textured thanks to vertical presentations that keep seasoned Poultry crunchy and Buns fluffy.
Opting for one Sandwich Package plus fifty Strips, the former offering 30 Sandwiches, Fries and two Cookies, it was with Lucille’s Mac n’ Cheese that many attendees opted to start, the creamy-crunchy combo a big hit while Tenders also disappeared fast dipped in dueling Sauces.
Moving next to Big Chicken’s eponymous item, the Breasts from Naked Truth brined and cooked crisp with plenty of moisture locked beneath well-spiced Breading, it was with some added to Salads and others used simply as Dippers than Tenders were gone quick while the Bird on Brioche saw Nashville-inspired Uncle Jerome earn high marks in a market quickly becoming over-saturated.
Creating additional fans by way of BC Fries, the thin and crispy Spuds eating more like seasoned Chips than actual French Fries and thus traveling well without sog, The Big Aristotle Sandwich also earns high marks thanks to melted Muenster Cheese, battered Fried Onions, Bacon, and smoky BBQ Sauce.
Not forgetting Uncle Jerome, Breasts from Naked Truth brined and cooked crisp with plenty of moisture locked beneath spicy Breading, it was with amusement that many posed for pictures with a Big Cookie before finally dividing and devouring, the Dough from Crumb Fairy Bakery in Van Nuys California chewy from edge-to-edge with Organic Dark Chocolate helping to keep sweetness in check.
N/A: Making it blog policy to not ‘rate’ places based on catering alone there is no doubt that Chefs Matt Piekarski and Silverman have created something far better than expected at Big Chicken, and whether enjoyed on-site or at the Office the product outperforms the competition at a fair price considering Ingredient quality.
RECOMMENDED: Uncle Jerome, Big Aristotle, Chicken Strips, Shaq Sauce, BC Fries, Lucille’s Mac n’ Cheese.
AVOID: N/A.
TIP: Open 11a through 10pm daily.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Some say the best Restaurants are those that a guest wants to revisit even before leaving, and over the course of twenty-nine meals served across six 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 Nick Dugan.
Once again filled in the post-vaccine era it was at 11:30am Saturday that Aria’s second floor was found lively, a familiar front-of-house greeting eight diners who were seated comfortably in a booth adjacent the kitchen.
Doing record numbers, 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 Kouign Amann and Canele arriving first with the latter somehow better than ever.
Served at a careful pace, Chef Dugan’s time spent with Gavin Kaysen at Bellecour before joining Michael Mina seeing an almost seamless transition from Chef Josh Smith’s new-French classics, course one featured a familiar trio of shared Appetizers, Nick’s Escargots now traditional with Snails cooked in herbaceous green Sauce while Deviled Eggs and House-smoked Salmon each found themselves upgraded by a dollop of Osetra Caviar.
Continuing with three additional Appetizers, a new Foie Gras Torchon lined by Confit as good as any served in Paris plus ground-to-order Tartare that has wowed diners since day one for good reason, it seems hard to believe that a Restaurant doing such volume turns out top tier baked goods, but that is exactly the case with Brioche, Pain de Provence, Baguette and Tarte Flambee.
Slightly retooling Bardot’s Breakfast Sandwich, its housemade Sausage and thick-cut Bacon contrasting the fluffy Omelette on an English Muffin, what came next can only be described as original as Chef Dugan’s “Happy Hour” explores ideas like the Patty Melt and Hot Dog through a decidedly French lens.
At this point taking the opportunity to showcase another new item, Bardot’s Croque Madame Tartine a gooey showstopper thanks to Brie and Sauce Mornay, Vegetarians will find lots to love about Nick’s Omelette aux Fines Herbes with Truffles and Gruyere.
Not about to miss the famous French Toast, two thick wedges arriving with plus-size quenelles of Vanilla Cream and Almond Brittle plus Foie Gras, those who may have forgotten the Hunter’s Waffle under its new name will be happy to see it better than ever while Le Steak Burger remains a contender to Sin City’s best.
Nearly too full for Dessert, but only nearly, Bardot’s Macaron remains a must for Chocolate lovers while classic Mille Feuille and Crème Brulee are each faultless yet unfortunately easy to overlook in the setting of Brown Sugar Profiteroles plus a Baked Alaska guaranteed to draw eyes (and envy) from around the room.
FIVE STARS: Having repeatedly challenged fellow gourmands to name a better Bistro, Brasserie or Café in North America than Bardot none have yet stood up to the task, and while some may believe that a Restaurant doing big volume cannot possibly compete with a place that seats fifty I’ll simply say I’ve done the legwork and Bardot can. That Chef Dugan and his team can maintain such quality at that volume speaks…well…volumes.
RECOMMENDED: Escargot de Bourgogne, Chilled Foie Gras, Steak Tartare, Pastry Basket, Beef Wellington Hot Dog, Hunter’s Waffle, Le Steak Burger, French Toast, Mille Feuille, Chocolate Macaron, Baked Alaska, Brown Sugar Profiteroles.
AVOID: N/A.
TIP: Follow @nrdugan or @bardot_lv for specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Founded in Humboldt County California, there is a good chance Food Network fans first heard about Humboldt Sweets on Guy Fieri’s Diners, Drive-ins and Dives, but since late-2019 the Bakery owned by Tammy and Tony Pichulo has called Henderson home after re-opening its doors inside Coronado Canyons Center at the corner of Green Valley and Horizon Ridge Parkway.
Family-owned and operated, Tammy responsible for the recipes with daughter Hannah frequently offering a helping hand, Humboldt Sweets currently operates from 8:00am until 3:00pm Thursday through Sunday, though early arrival is recommended as more popular items tend to sell out quickly.
Already baking well before sunrise, better-than-average Ingredients and plus-size portions commanding prices that run a bit higher than other like-concepts, small batches combine with classic technique to yield several-dozen choices that change daily, though the now-famous Cinnamon Roll and Caramel Pecan cousin are universally present and worth every cent/calorie thanks to soft spirals sopping with Butter plus or minus Frosting.
Relocated to the Las Vegas suburb as it is Tony’s hometown and making quick fans of locals with everything from Quiche to Candy, additional treats include rustic Macaroons topped in hand-made Caramel as well as texturally masterful Cookies that are delicious room-temperature but even better after 10-seconds in the microwave.
Not a place to count calories, but well-suited for families or friends looking to share something sweet, consider it fortunate if Tammy’s Banana Cake is still available after 10:00am, and speaking of Cake, do not pass on what may just be the Valley’s best Carrot version thanks to bold spices and plenty of Walnuts beneath a thin layer of sweet yet tangy Cream Cheese.
FOUR AND A HALF STARS: Still operating just four days a week, folks in Las Vegas proper will need to make a special effort to visit Humboldt Sweets, though based on these five items (and others prior) the time, cost and calories are justified.
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 Concha served during early hours and Cookies 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, plump Shrimp 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.
Kung Pao Chicken Bao Buns – Natural Chicken, Bell Pepper, Chili Sauce
BBQ Pork Bao Buns – Sweet Soy, Chilis, Shiitake Mushrooms
Szechuan Beef Bao Buns – Angus Beef, Szechuan Peppers, Scallions
Royale with Cheese Bao Buns – Angus Beef, Cheese, Pickles, Onions, Special Sauce
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 late Monday that a Graffiti Bao employee 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, the Graffiti Burger was predictably the first stop for many, and although the tender Meat and fresh Toppings were highly praised Graffiti Bao’s Chicken Fried Rice remains a fan-favorite thanks to toasted Chiles and bits of fried Skin on top.
Onward to Green Beans slicked with Honey, the quality of Graffiti Bao’s sourcing shows well from Protein to Produce, five 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, Marrone’s Braised Short Ribs with folded Bao saw two trays emptied nearly as quickly.
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 23 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, Graffiti Burger.
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.
Steam Dumpling with Carrot, Ginger, Lobster Butter / Carrot and Miso Soup / Carrot Orange Salad
Smoked Oyster, Salsify, Yuzu, Dill
Grilled Sturgeon, Parsley, Bone Marrow, Preserved Lemon, Caper
Squid Pasta, Smoked Eel, Dehydrated Egg Yolk, Black Pepper
Quail, Potato, Kohlrabi, Sake, Chinese 5-Spice, Perigord Black Truffle
Wagyu Short Ribs, Radicchio, Cassis, Blue Cheese Butter
Dulce de Bourgogne, Puffed Buckwheat, Hazelnut, Apricot Granola, Apple, Buckwheat English Muffin
Dark Chocolate, Rosemary, Ceps, Pears
White Chocolate, Hibiscus, Strawberry, Hay
Practicing what ownership refers to as “the art of reduction” Pramerl & the Wolf carries one Michelin Star in Vienna’s 9th district, the former bar turning out a nightly surprise Tasting Menu filled sophisticated flavors tarnished by service that proudly embraces hipster indifference.
Just 14 seats and two services Wednesday through Saturday, the setting decidedly informal, Pramerl & the Wolf can be viewed in its entirety from the doorframe with wood only occasionally dotted by greenery or a golden garden gnome flipping the bird.
Not necessarily Viennese cuisine, but instead a seasonal menu with international influence, Wines lean largely natural including bold fermented Grapes from Niederösterreich that pair quite well with Appetizers including Beef Tartare in a cup beneath Caviar and a blistered Padron Pepper stuffed with Cheese.
Receiving most plates directly from Chef Wolfgang Zankl and team, Bartenders seemingly sourced straight out of Brooklyn only stopping by to give their opinion of a plate or to try and sell more Wine, course one consisted of a plump Vegetarian Steam Bun ready to be dragged through Lobster Butter alongside bright Carrot Soup and Salad.
€130 for mostly modest portions, a single Oyster lost to Acid and Dill, Sturgeon from the grill was undoubtedly a highlight thanks to assertive green Sauce while the follow-up of “Carbonara” made from sliced Cephalopod would have seemed more clever had it not been seen done better before.
Served in an expedited fashion, turning tables for a second seating seeing guests retrieve their own silverware from a drawer beneath the table, Zankl’s Quail arrives properly cooked atop a Potato with bold aromatics before the night’s final savory plates Domestic Wagyu amidst Radicchio and Currants with Blue Cheese giving the Meat a semblance of extended-aging.
Offering no Bread or Couvert, a shame as the Buckwheat English Muffin served with Dulce de Bourgogne was world-class, Dessert saw Dark Chocolate Ice Cream decorated by Herbs, Mushrooms and Fruit before a final bite of Strawberries and White Chocolate delivered with the check.
Serving Graz since 1688 the Sorger family is almost synonymous with the Styrian capitol’s Bread culture, locations across town offering Loaves, Pastries and more daily following a philosophy of tradition combined with craftsmanship.
Dedicated to sustainable practices, most Ingredients processed by the company from regional Produce, entering the Sporgasse flagship discovers a sizeable footprint filled with options ranging from overly “bready” Krapfen to an elongated Danish filled with creamy baked Apples.
Offering a full menu for guests dining-in at prices lower than what is found in Vienna additional Pastries included a bland and overbaked Cinnamon Roll easily set aside for Sorger’s jumbo Nut Horn and a slice of excellent Esterhazy Torte.
Like Faviken and other destination Restaurants with accommodations Hiša Franko offers Breakfast to those who stay, a night “Sleeping in the Meadow” for €178 inclusive of Food and Coffee for two following a 22km run through the Soča Valley to Italy’s border and back.
Less ornate than dinner, though Chef Ana Roš’ dedication to local Ingredients remains complete from housemade Sausage to Yogurt from a Dairy presumably passed by that morning, service is friendly in the sunbathed room looking out onto the garden.
Prone to seasonal change, Bread not offered during dinner due to a limited amount of Wheat but one delicious example, Fruit features prominently both fresh, dried and preserved while Granola in two varieties is chewy, lightly sweet and full of complexity.
Allowed to add Eggs and more for a supplement, though what comes with the table is already quite substantial, don’t forget the spoon of Honey described by the server as “local medicine” nor a Oatmeal Cookie that is crisp around the edge served warm from the oven.
Impression of Charcuterie – Liver and Kale Bonbon, Pickled Radish with Beef Heart / Black Potato, Blood, Anchovies, Black Pine Nuts, Bone Marrow/ Carrot Kebab, Wild Magnolia Flowers, Panch Phoron Spices
Potato baked in August Hay Crust, Cultured Butter with Lovage and Horseradish
Fava Bean and Mussel Chawanmushi, Pit Cheese, Dirty Squid, Chickweeds
Lake Trout, Apple, Green Kohlrabi, Sour Cabbage, Roasted Yeast Water / Trout Belly Praline coated in Roasted Powdered Yeast
Pasta filled with Semi-dry Apricots, Pork Broth infused with Roses and Apricot Pits
Nixtamalized Mountain Corn Tortilla, Drežnica Lamb and Sunchoke Molé
Herbal Kombucha – Hiša Franko Tea, Linden Honey, Long Pepper
Dumpling filled with Green Peas, Potato and Coffee, Forest Consommé
There is no Meat – Injera of Roasted Barley Flour and Barley Malt, Onion and no waste Meat Offcuts Sauce, Rosa di Gorizia
Potato and Nettle Gnocchi, Beeswax, Local Cheese Fondue
Cheese Water Mochi filled with Caramelized Potato, Crispy Potato, Bacon
Milk, Pear, Hay, Bee Pollen
Sweet Cabbage and Apple Wrap, Egg and Pink Grapefruit Dip, Oxalis
Sweet Bites – Walnut, Fermented Cottage Cheese and Rose Sandwich / Hoshi-Kiwi / Goat Milk and Cacao Nib Tempeh
A destination meal by definition thanks to its location in the Slovenian mountains Hiša Franko sees Chef Ana Roš cooking an author’s cuisine as she tells the story of her homeland through entirely local Ingredients interpreted with global perspective.
Not just a Restaurant but an Inn and Roš’ home, the onetime farmhouse and WWI hospital officially serving Food since 1973, it is upon arrival that guests will notice personal touches including photos and knickknacks extending from the Wine store to rooms upstairs.
Entirely self-taught, Ana’s background in international sciences set aside so that she and husband Valter could pursue a dream and raise their children in stunning Soča Valley, Spring 2022 features a menu titled “Reincarnation” as the World seeks a new beginning in the post-vaccine era.
Self-described as unorthodox, a lack of international Stage or formal training seeing Chef Roš develop a style all her own, Dinner at Hiša Franko unfolds across 22 courses or bites served in naturally-inspired environs, the opening duo of White Asparagus with Truffles and Beef Tongue Pastrami on a “Seaweed Crystal” with Jalapeno attesting to Slovenia’s geographic diversity.
Telling stories across three hours, professional and educated staff frequently joined by Roš and her cat or dog in the dining room, course two is described as “Impression of Charcuterie” and moves fluidly from a Liver Bonbon to grilled early Carrots and an unctuous Potato Tart brightened by Anchovies.
Modernist despite the lush green surroundings at times, a Cornmeal Beignet stuffed with Trout Roe reminiscent of that at Disfrutar, its follow-up of a simple Potato baked in Hay gets right back to basics while Fava Bean Custard with Mussels and Squid to follow sees Slovenia’s Mediterranean border explored.
All small-portions with suggested Wines almost entirely Slovenian the middle of Hiša Franko’s menu resides entirely in Soča Valley, locally caught Trout in two forms followed by a single Ravioli feauring Fruit and Pork before looking global with a Taco utilizing Lamb from Drežnica and Corn from the Mountains.
Opting for Kombucha to freshen the palate, Herbs from the garden slightly sweetened, Roš’ Green Pea Wonton arrives aggressively flavored with earth while her take on African Injera utilizes off-cuts to create a deep and complex Broth poured inside an Onion.
Indistinct when transitioning savory to sweet as both Potato-Nettle Gnocchi and Cheese Water Mochi blurred that line, Desserts began with a cooked Pear beneath Hay Ice Cream before delivering a sour “Wrap” akin to Fruit Leather and finishing with Mignardises including Tempeh made without Soy but instead Cocoa Nibs.
Founded in 1569 Hofbäckerei Edegger-Tax is the oldest operating bakery in Graz, its current location on Hofgasse street in continuous operation since 1880 and the wooden façade something of a landmark since the late 1890s.
Named after Mathias Tax with Edegger added in 1940’s change in ownership, though recipes remain unchanged, it is once inside that guests will find many of the same Pastries served to Emperor Franz Joseph during his visit including the famous Kaiserdessert filled with Chocolate and flavored Marzipan.
A true bakery with loaves often selling out early those arriving early should be on the lookout for Doughnuts featuring a Brioche-style shell and Fillings including Apricot while MozartKugel featuring Pistachio and Nougat is also quite special.
Embracing Austro-Hungarian history with several nut-based products, modern times labeling them “gluten free,” Nussecken comes highly recommended by staff thanks to a Shortbread bottom and Hazelnut top plus Apricot Jam half-dipped in Dark Chocolate.
Located in Graz, the capital of mountainous Styria, Mohrenwirt is a well-regarded locals’ spot serving Austrian Inn classics amidst casual confines.
Open for lunch and dinner daily, a commitment to organic regional Ingredients promised across the concise menu, it is once seated at wooden tables that guests are invited to relax, drink and laugh while attentive servers mind the details.
Traditional with seasonal variability, a prix-fixe lunch enticing with low prices, it was instead Mohrenwirt’s classice that proved most compelling, the Beef Broth clean and pure while Fried Chicken and Veal were each crisp and oilless alongside tender buttered Potatoes.
Located well-outside the major tourist corridor Stefan Rieppel’s eponymous Bäckerei has been treating locals since 1938, its interior a throwback to days past where it is not uncommon to find locals discussing the day’s events with ownership.
Still something of a secret despite success and awards, the Rudolfsheim area and 15th district in general more slow to modernize than other parts of Vienna, prices at Cafe Konditorei Rieppel trend lower than centrally located spots whether for Coffee, Pastries or even an unexpected slice of Pizza.
Best known for Bread, Vollkorn with Sesame Seeds wrapped around room-temperature Wienerschnitzel a bargain for €4.20, Viennoiserie is noteworthy for Zauner Klipferl with entirely natural filling while Krapfen com in various flavors with an airy open crumb.
Not English-fluent, though an understanding of Austria’s Coffeehouse culture will help visiting guests make good choices, Linzerkipferl resembles Shortbread dipped in Chocolate with Apricot Jelly while Apple Strudel made the old-fashioned way comes crisp on the outside with Apples, Breadcrumbs and Raisins all competing for attention at the center.
Part of a twelve location chain Konditorei Oberlaa is found throughout Vienna, the combination Restaurant and Patisserie present since 1974 young in comparison to many of the city’s storied Cafes and Coffeehouses.
Drawing inspiration from France as evident in Éclair and Macaron but still serving all the usual Cakes and confections, guests dining in are required to order from the table rather than counter, and if also taking items to a separate check must be billed by a second server.
Sticking to the script this morning, Gugelhupf drier than others and served without Almonds, Oberlaa’s Sachertorte also features less moisture than Demel, Aida or “The Original” while Apfelstrudel arrives well-layered but unremarkable in terms of the Fruit inside.
Ash Goat, Water Buffalo Camembert, 3 year Munster, Box aged Soft Cow’s Cheese, Blue Cheese, Baguette, Apricot Chutney, Unripe Strawberry, Vinegar Almond, Truffle Honey
Frozen Poppyseed Cake, Raspberry
Granny Smith Cream Tart, Pine, Zabaglione
Potato Mochi, Plum Jam
From the moment one clicks on Mraz + Sohn’s URL it is obvious these folks do things different, the MySpace-era template or Pickle cursor used to navigate and make reservations for a Michelin 2* meal that might offer Caviar, Skippy Peanut Butter or both on the same night.
Featuring an open kitchen in front of the of the modern dining room, faux Chanel and out-of-focus art surrounded by brilliant white while Neil Young is playing just loud enough on the turntable, diners are first greeted with a menu offering whimsy but little useful information followed by a shopping cart of Ingredients quite different from the likes of Frantzen.
Owned by a Father and Son team who claims to “take the humble Carrot as seriously as White Truffle” Wine is the next order of business, Sparkling Rose suggested as a good way to begin alongside Monkfish as Soup or Pancake plus crispy Kale topped with the aforementioned store-bought Condiment.
Every bit a family affair, Markus Mraz and son Manuel happily challenging conventional thinking while staff works with the sort of effortless professionalism that brings a smile to each guest’s face, course two suggests the open-faced Sandwiches at Buffet Trzesniewski while a leaf of Kale to follow finds itself wrapped around Pork and Apple with a hint of Banana.
Located out in the 20th district, far from bustling old Vienna, course four further utilized Monkfish seared amidst assertive flavors before proceeding to hand-extruded Pasta dyed by Beets lent brightness by a mélange of roasted Roots, Peppers and Raspberries.
Dividing the main course into two parts, first fried Pork and then the Shoulder shredded amidst Razor Clams plus a lot of fresh Horseradish, Mraz + Sohn’s Cheese Cart is sure to please those seeking more esoteric labels with each well-matured and served alongside Bread plus seasonal accoutrements.
Shifting sweet after a lengthy pause, the frozen Poppyseed Cake with a Raspberry center arguably Markus’ most “Austrian” dish since Ham on Rye, it was with a tableside pour that Apple Tart carefully balanced Pine and sours before ending the night with a delicate bite of Mochi made from Plum and Potatoes.
