Located in the Southwest Marketplace off Rainbow Boulevard, Valencian Gold spent most of last year making Bagels or biding time, but in mid-August 2021 the former “Spanish fast-casual” spot reopened as a more complete concept focused on Tapas, Paella and Cocktails.
Catered more than once in the past, Chef Jeffrey Weiss now a solo act assisted by new recruits, it was twenty minutes early that plating was finished in the conference room, both staff and sponsors arriving in awe to see large-diameter pans of Rice joined by freshly dressed Salad and all-new Torrijas.
Benefitted by extensive training, Chef Weiss previously awarded an Institute of Culinary Education scholarship to train in overseas before authoring “Soul of Spain,” it was after a brief explanation that diners dug into Kale with herbaceous Dressing followed by Pickled Vegetables, Olives and Cheese.
An elegant spread compared to aluminum pans and chaffing dishes, Valencian Gold’s prices still a bargain considering the quality, it was after liberally spreading Queso del Pastor on “Spanish Focaccia” that attention turned to Paella – Valenciana without Rabbit or Snails still a big winner with the largely Hispanic group while its vegan counterpart got plenty of love itself.
Cooked slow and traditionally, both pans developing proper Socarrat across the bottom, it was as an unexpected bonus that Jeffrey also included all-new tangy Chicken Wings Al Ajillo, though moderation had to be shown in order to properly enjoy a slice (or three) of “French Toast” as others described it, though in reality Bread nearly liquid at the center amidst Honey, Apples and Caramel.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Chef Weiss has reinvented something unique and delicious with Valencian Gold, and although the location may be obscure to some the flavor, price point and creativity should be enough to make the Restaurant a destination.
RECOMMENDED: Paella Valenciana, Chicken Wings Al Ajillo, Queso del Pastor, Honey Toast Torrijas.
AVOID: N/A.
TIP: Open 4p-9p Wednesday and Sunday, 4p-10p Thursday through Saturday. Reservations recommended.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Located at 1040 East Flamingo Road, an area once dense with Indian Restaurants and UNLV students, it was late 2017 that owner Ulzan Mehta merged India Oven and India Masala to become India Oven Masala Bar & Grill, the interior one of Las Vegas’ most elegant and its combination of dishes representing North and South India offering a great deal of diversity.
Not far from Maryland Parkway and the National Atomic Testing Museum, a lifting of COVID-19 restrictions recently returning India Oven Masala’s popular Buffet, it was for the third time this year that catering was requested across town on Wednesday, the spread for 25 guests arriving on-time, temperature appropriate and complete with all seviceware, plates and utensils.
Happy to let the accountant-turned-cook concoct a menu, six prior events pleasing a variety of guests, it was with bold aromas perfuming the office that attendees gathered plates and perused options before selecting, recognizable items such as Kebobs, Naan and Rice predictably going first while Samosas also proved popular thanks to both their familiarity and taste.
Slower to accept Saag Paneer, its visual appeal always in question even though the combination of springy Cheese and Spinach is unquestionably delicious, it was no surprise that Butter Chicken many mistakenly called Tikka Masala also went quickly, the brightness of Coriander particularly noteworthy while creamy Gravy helped sell many on Bone-In Goat Korma.
Requesting extra Chicken on this visit, plus golden Pakora that are good on their own but better with Chutney, it was after a few more pieces of Naan that Dessert was enjoyed, several Syrup-soaked Orbs followed by impeccable Gajar Halwa that still ranks as the best to grace this writer’s mouth.
N/A: Making it blog policy to not ‘rate’ places based on catering alone there are only a few Indian Restaurants in town that offer the breadth and quality to please a diverse staff, and on Wednesday Ulzan Mehta and his team at India Oven Masala Bar & Grill outperformed expectations once again.
Located in the Southwest Marketplace, off Rainbow Boulevard, Valencian Gold reopened in mid-August 2021, the former “Spanish fast-casual” spot now a more complete concept focused on Tapas, Paella and Cocktails with great customer service.
Owned and operated by Chef Jeffrey Weiss, now a solo act assisted by new recruits, it was in celebration of an anniversary that six guests sat down just prior to 6:00pm, tables arranged amidst pounded tin, tile, murals of Salvador Dali and a beautiful open kitchen with live fire toward the back.
Benefitted by extensive training, Chef Weiss previously awarded an Institute of Culinary Education scholarship to train overseas before authoring “Soul of Spain,” it was after Sangria were poured that a parade of plates commenced while hip-hop played overhead.
“Paella for the People” glowing in neon, and Gil Hayon leading a front of house already outpacing other Off-Strip Restaurants around for years, Gazpacho and housemade Bread arrived first alongside Truffled Honey Cheese Balls, first-timers quick to praise all three as well as “Toledo Bar Fries” akin to Poutine with melted Cheese and Chorizo Chili.
Next serving traditional Patatas Bravas, no frills but as good as one might find in Barcelona, the “NYC Tortilla” takes Spain’s Omelette to a Bodega with an inspired outcome while Lamb Skewers and Remojón pursue a more traditional route of success.
Seamlessly shifting from classic to modern, much like the Food offered in Tapas Bars throughout Spain, Almejas en Salsa Verde are guaranteed to please fans of Garlic right down to the last drop of Broth while Chicken Wings and housemade Chorizo plus Blood Sausage are each an undeniable bargain.
Looking at cooler weather with “Dali’s Red Salad,” its texture dialed to eleven by Beets, Smoked Salmon, creamy Chevre and Popcorn, Bacalao Al Pil Pil comes executed as one might find in Lisbon or Madrid while the “I’m Rich Bitch” Paella lives up to its name thanks to Foie Gras, jumbo Prawns, Caviar and Steak.
At this point seeing most guests stuffed, Dessert could easily comprise nothing but imported Cheeses, but that would certainly be ill-advised considering Valencian Gold’s feather-light Bizcocho and world-class Basque Cheesecake, plus Torrijas dragged down Spring Mountain Road for Toppings but texturally not far from the real deal.
FIVE STARS: Chef Weiss has reinvented something unique and delicious with Valencian Gold, and although the location may be obscure to some its flavors, price point and creativity should be enough to make the Restaurant a destination for many.
RECOMMENDED: Bombas de Queso, Pan de Aceite, Queso del Pastor, Patatas Bravas, House Chorizo, Morcilla, NYC Tortilla, Almejas en Salsa Verde, I’m Rich Bitch Paella, Basque Cheesecake, Warm Chocolate Bizcocho, Honey toast Torrijas.
AVOID: NA, though Chef Weiss’ Salt Cod is the real deal and not for the faint of heart.
TIP: Open 4p-9p Wednesday and Sunday, 4p-10p Thursday through Saturday. Reservations recommended.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Always happy to #supportlocal with one of Sin City’s very best, CRAFTkitchen again catered lunch on Wednesday, Chef Blinn predictably arriving early with all the necessary serviceware and this time wowing staff with several current menu items plus requested specials.
Making the twenty minute trek from Henderson, several trays delivered temperature-appropriate from a Restaurant that knows a thing or two about catering, it was around 11:30am that dishes were unpacked, the all-new Shrimp Louis Chopped Salad favored by many Elotes Dip has become so popular a tray was emptied in twenty minutes.
Always well-portioned and fair-priced, a group of twenty-five getting their fill with plenty of leftovers packed to-go, entrees consisted of three sized-down Sandwiches, Chef Blinn’s impressive baking skills on display with Housemade Buns including Ube surrounding spicy Fried Chicken and an even lighter Potato Roll that nonetheless stands up admirably to all the Ingredients of a Caprese Salad.
Continuing with Bacon Jam and Cheese on Brioche with a toasty lattice, plus crunchy roasted Spuds, Dessert extra stomach space for CRAFTkitchen’s signature Kouign Amanns currently dressed in Caramel Apple, Chocolate Pecan Pie or decidedly autumnal Pumpkin Cheesecake.
N/A: Making it blog policy to not ‘rate’ places based on catering alone CRAFTkitchen has always gone the extra mile to assure off-site dining is every bit as delicious as inside the Restaurant on South Eastern, and in the era post-COVID 19 it will be that same dedication which draws guests back, reminding diners of what made Jaret and Tami’s place great to begin with.
Debuted in early 2021 Milpa took over the former Elia space at 4226 South Durango Drive, its off-kilter location unfortunately easy to miss despite the fact that Chef DJ Flores is cooking some of the best contemporary Mexican Cuisine in Las Vegas.
Part Molino and also a sit-down Café, with stone-ground housemade Tortillas a point of pride, Milpa’s focus is a healthier sort of Mexican Fare built largely from local Ingredients, and although not everyone will appreciate that difference the ones that do will be rewarded by every bite.
Ordered for delivery on Monday, a Milpa employee arriving on time with plenty of serviceware and utensils, it was not long before staff piled their plates with everything from fragrant Rice to tender Beans, while Corn Esquites channel Elotes minus all the Mayonnaise.
Raised in Vegas with skills developed under thinkfoodgroup and Too Hot Tamales before staging at Quintonil in Mexico City, Chef Flores created Milpa after time at Chica in The Venetian, though the authenticity of this project far outpaces anything from Lorena Garcia whether it be Salad or roasted Meats.
Well-priced for the quality, roughly $15 per person providing more than enough of everything to go around, Guacamole, Chips and Salsa are all praiseworthy and made fresh daily, as are Cookies recently added featuring Chocolate Chips, Granulated Sugar, Cinnamon and Abuelita.
Further making fans with a Romaine & Jicama Salad, whether eaten as intended or using its constituents as Taco toppings, Chef Flores’ handmade Tortillas are medium-thick, soft and with the perfect amount of flex such that one is enough to support tender Short Ribs or juicy Chicken plus accoutrements.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Milpa achieves the rare trifecta of healthy, affordable and delicious, all while utilizing time honored techniques plus largely local Ingredients to produce Mexican Cuisine that outpaces places deemed “Fine Dining” on The Strip.
TIP: Follow milpa_lv on Social Media for daily specials, pop-ups and business hours that currently stand at 10am to 7pm Monday through Wednesday, closed Thursday, 10am to 7pm Friday, 9am to 7pm Saturday and 9am to 4pm Sunday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Caramel Apple Pancakes – Buttermilk Pancakes, Caramelized Golden Delicious Apples, Caramel Sauce, Whipped Cream
Chicken Mole Benedict – Sweet Corn Sopes, Chipotle Chicken, Poached Egg, Black Beans, Pico de Gallo, Mole Sauce, Cotija, Cilantro
From the day CRAFTkitchen opened it raised the bar for breakfast Valley-wide, and on Sunday for the first time in nearly two years Jaret and Tami’s little place in Henderson again dazzled with quality and creativity plus service that attests to well-trained employees working with a sense of pride.
Six years old just prior to Halloween, the Blinn’s investment of money, time and talent paying off thanks to their commitment to quality and community, it was arriving at noon that five guests were seated on the Restaurant’s left half, several familiar servers all moving quickly but purposefully with masks on their faces.
Still as bright and tidy as day one, living walls and art from the Blinn’s daughter flanking the Coffee Bar and Pastry cases full of delights, it was shortly after seating that beverages were served, brewed to order Coffee bold and balanced while Lattes found added depth in Milk with a tiny Biscotti at their side.
Surrounded by folks of all ages, a “35-40 minute wait” avoided by calling ahead, it was with four of the aforementioned Baked Goods that dining got started, the Cherry Scone crumbly but moist despite a lack of Gluten or Animal Products while Jaret’s seasonal Muffin packed Pumpkin remains reference-standard.
Continuing with Kouign Amann, pockets of melted Butter visible amidst flaky layers, one would be hard-pressed to decide which was tops among Ube Coconut or Pumpkin Cheesecake, the best bet a side-by-side tasting, but only if that still allows enough stomach space for Sin City’s best Monkey Bread.
Equally indecisive regarding Pancakes, both Caramel Apple and Kid’s Birthday style light and fluffy, off-menu specials arrived sweet by way of Milk Chocolate Brownies with Raspberry Jam and Chocolate Mousse with savory well-represented via golden Crab Cake Bites.
Continuing savory, Gluten-free diners would be smart to check out Blinn’s Benny featuring Chicken Mole atop Sweet Corn Sopes while others without such allergies can indulge in The Croissant Sammy featuring thick-cut Bacon, Sharp Cheddar and Eggs
Adding Fries from the “regular” menu, though calling CRAFTkitchen’s Sweet Potatoes with Maple Bacon Aioli anything but exceptional is a mistake, don’t forget either the Cinnamon-Sugar coated Churro Waffles or Creme Brûlée Stuffed French Toast that has gotten better and better with time.
FIVE STARS: Undeniably a fan, the entire Valley remains fortunate to have CRAFTkitchen where Tami, Jaret and their staff continue to deliver on a motto of “Food with personality delivered by people with passion” each and every day, but even better with the #everchangingbrunch on weekends.
TIP: With the Holidays coming up consider CRAFTkitchen for both off-site catering and buyouts. Give them a call daily until 3pm at (702) 728-5828 to place orders or inquire, and see the Thanksgiving to-go menu now online.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Now the flagship of John and Sam’s family of pizzerias since November of 2012, with an expansive floor-plan including Lulu’s Bread & Breakfast, it was donning a mask that Metro Pizza on Sky Pointe was entered at 11:45am on Saturday, Pizzaiolo Chris Decker already hard at work baking Las Vegas’ best Crust and Toppings.
Dubbed “America’s Neighborhood Pizzeria” since the early eighties, though past and present Metro is so much more, it was after choosing from a multitude of socially-distanced tables and booths that a server approached with Beverage options including Beer, Wine and Soft Drinks.
Not overly busy just an hour after opening, though doing brisk take-out and delivery, lunch began first with Bread, a piping hot Loaf flecked with Seeds proving entirely irresistible before diving into Antipasti, piping hot Fries and soft Garlic Knots wrapped around Provolone, Sauce and Meatballs.
Known for using Dough allowed three-to-five days fermentation, the result lighter than one might ever expect whether served as a classic New York round or Metro’s world-class Sicilian, it was on a crisp yet pliable Crust that Chris presented his version of Autumn in Oregon, tender Squash dotted by Pesto and balanced by Pears plus Hazelnuts for texture.
FIVE STARS: Serving Las Vegas for four decades and continuously evolving the concept while slowly growing the brand it would be difficult to say anyone has contributed more to Sin City’s love of Pizza than John Arena, and although any brand featuring more than one space may suffer from inconsistency Metro sets a high standard by rewarding their old customer base with predictable greatness while Chris Decker’s creativity looks towards a new era and without ever neglecting the basics – the same synopsis as always since it warrants repeating.
RECOMMENDED: Anything offered as a special from @everythingbutanchovies Social Media feed is worth asking about. So is the 86th Street Square Pie. And, really, any of the Pizzas.
AVOID: N/A.
TIP: 11:00a to 8:00p Sunday through Thursday, until 9:00pm Friday and Saturday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Last visited in August, it was alongside friends and family that dinner was enjoyed at Top of the World on Friday, Executive Chef Chad Castanino debuting thirteen new plates across two hours in a room still well-designed for social distancing.
Still flying high amidst COVID-19 precautions, masked staff and less tables creating an atmosphere that immediately feels more luxurious than nights with 500+ covers, it is after traveling 106 stories above ground level that guests are welcomed warmly, a six-top table affording panoramic views of Sin City from Henderson to Red Rock.
Happy to see Golden Entertainment’s crown jewel in good hands, Corporate Executive Chef Brad Manchester and Chef Castanino each contributing ideas that continue to push forward, it was not long before drinks were poured, followed by Bread, Butter and a pristine two-person Shellfish Platter.
Featuring neon on its interior walls, careful staff visibly working a small kitchen at the center of Top of the World’s rotating room, dinner continued with Appetizers including an off-menu Amuse followed by surprisingly delicate Veal and Prosciutto Tortellini, Braised Lamb Shoulder eaten of Pita plus Brie baked in Puff Pastry with Onions and Truffles.
Not forgetting King Crab Scampi, pure luxury finished with Caviar, Fall Salads include Gem Lettuce topped in various textures plus Roasted Beets that eat light with natural sweetness, creaminess and acid.
Still sourcing great Ingredients, Nebraska providing USDA Prime Beef cooked Medium Rare beneath Crab, Asparagus and Hollandaise, those seeking something else will be happy to see flaky Sea Bass, Smoked Pork with Bacon or al dente Bucatini slicked in Butternut Cream with grilled Prawns that screams Autumn.
Also offering spoon-tender Short Ribs with Mushrooms, alongside a half-portion of indelible Lobster Shells and Cheese, Charred Eggplant seems a bit incongruent despite tasting good while Cauliflower Au Gratin and Whipped Sweet Potatoes are more in line with expected Steakhouse sides.
At this point stuffed Dessert is unchanged from Spring, but whether housemade Sorbet or towering Chocolate Hazelnut Cake the calories are absolutely worth it – plus one order of Butter Cake beneath Berries and a big scoop of Ice Cream.
FIVE STARS: At this point fully transitioned to Chef Chad Castanino’s Restaurant, two complete menu overhauls complete, Top of the World remains Las Vegas most impressive view with Food and service befitting the price point.
Now a regular part of the lunch rotation, former Estiatorio Milos Chef Nikos Georgousis and Girair ‘Jerry’ Goumroian of Henderson’s The Great Greek all-but rescuing the plaza on Rainbow at Tropicana in early 2017, it was amidst once again that Meraki was ordered on Wednesday, and difficult as it may seem to believe these guys just keep getting better.
Nothing less than an Off-Strip sensation since opening its doors, and pivoting nicely to off-site dining during the pandemic, guests may now opt for dine-in or take-out, Meraki’s servings always more than generous and prices so affordable that one sometimes wonders how the Restaurant is even making a profit.
Defined as “doing something with soul, creativity and love,” a spirit embodied by courteous employees taking all necessary precautions, it was after 11:30am that employees arrived with several easy-stacking boxes containing temperature-control trays, this simple extra step guaranteeing Food is indistinguishable from that served inside the Restaurant.
Serving a diverse crowd on this occasion, but doing so with an impressive spread of Proteins, Produce and imported Ingredients, Hummus remains a highlight in terms of taste and texture while Steak Kalamakia served instead of Greek-style Meatballs earned praise for tender Filet Mignon with a slight char.
This time finding Feta separate Meraki’s Greek Salad, just the way staff likes it, Greek Rice also received high praise for its fluffiness and flavor while the Gyro kit allowed ample customization of marinated Chicken or Gyro Meat with Tomatoes, Lettuce, Onion and tangy Tzatziki made with “authentic” Greek Yogurt.
Happy to find no shortage of Pita, soft and warm rounds gratuitously slathered with dueling Spreads, Vegetarians were further treated to crisp and oilless Potatoes lightly perfumed by Herbs or two-bite Falafel that are light but toothsome and fragrant with Garlic as well as Cilantro.
Not forgetting Dessert, Mama’s Rice Pudding always a staff favorite, Honey-soaked Baklava rife with Walnuts is also highly recommended and arguably the best in Sin City.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Meraki Greek Grill offers budget-friendly, fresh and well-crafted Fare with impeccable customer service, Girair and his team’s attention to detail making Meraki Las Vegas’ premier off-Strip spot for Mediterranean cuisine for the last several years.
TIP: Open 11-9 Tuesday through Saturday and until 8pm on Sunday. Full menu for on-site dining, takeout and catering accurate per the website. Follow on Social Media @merakigreeklv for specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Chocolate Chip Cookies, Sugar Cookies, Fudge Brownie, German Chocolate Brownie, Brownie with White Icing
Historically the first Restaurant ever tapped to #supportlocal with lunch at the office, and reprising their catering role several times since, it was on Monday that Naked City Pizza once again put on a show with classics and novelties alike.
The 15th time bringing Christopher and Michael Palmeri’s Pizza Shop off-site, indoor dining at both of their current locations reopened after COVID-19 closures, it was minutes prior to 11:30am that a pair of longtime employees arrived with ten items, easily enough Food for twice the number of guests with plenty of leftovers.
Not exactly a short distance to travel, yet presenting everything temperature appropriate with PPE to assure customer safety, it was not long before first-shift lunchers called dibs on Slices, Cup n’ Char Pepperoni predictably proving popular atop melted Mozzarella and housemade Sauce with plenty of Herbs, as did Diners, Drive-Ins and Dives famous Guinea Pie featuring White Garlic Sauce and Grandma Palmeri’s Meatballs.
Slinging Sin City’s best Chicken Wings, a few dozen devoured in minutes, Pasta included two styles, Lasagna served meatless with Tomatoes and Cheese proving to be the favorite of most, though Gnocchi with Gorgonzola and Bread Crumbs also found plenty of fans thanks to its bold flavor and compelling texture.
Lightening the load with a Salad and housemade Dressing, Naked City’s Ranch predictably becoming dipping Sauce for the Crust of many, fans of Naked City’s Steak Sub will find it just as enjoyable on Crust with Roasted Sweet Peppers.
Including two more half-sheets, plain Cheese and Buffalo 22 Pizza with Hot Honey slicking Cheese, Pepperoni, House Italian Sausage and plenty of Garlic, Dessert came in the form of Cookies or Brownies from which the German Chocolate and all-Fudge were equally praiseworthy.
N/A: Making it blog policy to not ‘rate’ places based on catering alone there is a reason Naked City Pizza has been serving Sin City for over a decade, and so long as Christopher and Michael continue to work as hard as they always have there is little doubt that any order will delight a crowd whether at the Shop or delivered.
RECOMMENDED: Guinea Pie, Red Lasagna, Gnocchi, Buffalo 22 Pizza, Steak & 3 Cheese Pizza, Wings, German Chocolate Brownie, Fudge Brownie.
AVOID: N/A.
TIP: www.nakedcitylv.com/catering for large parties, and follow @ncpslv for specials such as the bargain family packs.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Roasted Trumpet Mushroom, Chili Honey, Fried Herbs
Whole Roasted Celery Root, Butter, Alba White Truffles
Double Espresso and Ice
Warm Valrhona Chocolate Cake, Vanilla Ice Cream
NY Cheesecake, Sour Cherry Sorbet
Market Citrus, Yuzu Cream, White Chocolate, Tropical Fruit
Pumpkin Creme Brulee, Pomegranate Sorbet
Last visited in June, and fifteen times prior including a yearly tradition kneecapped by the pandemic, it was alongside four others on Saturday night that Jean Georges Steakhouse once again found Chef Sean Griffin and his team executing at an unparalleled level.
Led by Chef Griffin since 2015, including a renovation that upgraded décor and delivery of pristine Proteins and Produce, guests entering Jean Georges Steakhouse are greeted first at a podium before being led to spot-lit tables, the mood upscale but never stuffy while prices track similar to other like-Restaurants that feature far less creative cuisine.
Decorated in gold, and buzzing with activity, it was at a rounded table that carte blanche was deferred to the kitchen, Wine and Cocktails quickly followed by indulgent Caviar Toast, buttery Loaves of Brioche and familiar appetizers such as Bacon-Wrapped Shrimp, Wagyu Carpaccio and sliced Fish draped atop pan-seared Rice.
Always inventive, Foie Gras with Pumpkin Butter and Seeds absolutely stunning, Salads served as a segue to grilled Meats, the iconic Hearts of Palm and Tomatoes praised by all for its brightness while a hearty Wedge and complex plate of Arugula also lightened the load before full Bones of Marrow alongside Rib Cap, Filet and F1 Wagyu cooked Medium Rare.
Omitting the Wagyu Brisket until things are back to “normal,” Shrimp Risotto standing in nicely, no guest should leave Jean Georges without a taste of the city’s best Fried Chicken, and if in season also the fried Mushrooms with Honey and Truffles.
Refreshing the palate between bites with Mushrooms, Vegetables and Potatoes, plus a whole Celery Root shaved liberally with White Truffles, Dessert saw Pumpkin Crème Brulee plus old favorites down the line, Chef Vongerichten’s Chocolate Cake served with tableside theatrics and followed by Cheesecake plus photo-friendly Citrus.
FIVE STARS: Lots of people like to misappropriate terms like “farm-to-table” or “chef-driven” to differentiate their idea from others, but if one wants the very best of what Vegas has to offer there’s no finer place to trust the Chef than at Jean Georges Steakhouse at ARIA where Chef Griffin continues to create sides and starters every bit on par with the stunning selection of Meats.
RECOMMENDED: Japanese Wagyu Carpaccio, Tomato Salad, Foie Gras, F1 Wagyu NY Strip, Bone Marrow, Crunchy Organic Chicken, Crunchy Potatoes, Tempura Mushroom, Cheesecake.
AVOID: N/A…but Dessert without the Market Apple Pie feels wrong.
TIP: Online Menu is currently up-to-date.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
A part of the Bellagio since opening, first as Aqua but since reborn twice as MICHAEL MINA Restaurant, it was shortly before The Strip shuttered that eight guests sat down for a true celebration, and eighteen months later the Restaurant remains remarkable under the direction of a new General Manager and Chef Raj Dixit.
Always a special place, and on this particular evening again completely full, it was at the dining room’s center that longtime fans were situated just prior to 7:00pm, Carte Blanche once again deferred to the kitchen who opted to prepare a menu looking forward to Autumn.
Designed as an eight-course menu, with white glove treatment afforded to all in attendance, it was following a Champagne toast that the night started with Michael Mina’s timeless Caviar Parfait commanding attention from black Eggs to crispy Potato Cake with palates cleansed between bites by Grey Goose Vodka.
Delivering Mina’s housemade Laffa next, the first of many baskets complimented by a trio of Spreads, Crudo has been replaced by Oysters supporting Urchin, Wasabi and Yuzu while Kampachi competes for top billing with Prawn midst diverse flavors beneath a Dashi Gelatin Veil.
Pairing each savory with Wine, Champagne and 2019 Champalou Vouvray to start, sweet Riesling arrived to compliment Grilled Duck Liver while Chassagne-Montrachet lent its own butteriness to flawless Risotto shaved generously in White Truffles from Alba.
Continuing with Squab, cooked tender adjacent Autumnal flavors, nothing says rich like a big California Cabernet served with Beef, in this case domestic Wagyu with Aussie Truffles, earthy Sunchokes and Bearnaise.
All-in on Desserts, Pastry Chef Vivian Chang finally getting a chance to re-debut her Gluten Free Coconut Souffle seen as a demo in March of 2020, suffice it to say texture is identical to one made with “regular” Flour while Pear with Sauternes and Almond is remarkable in its complexity while “Textures of Chocolate” or “The Lemon” trend more traditional.
FIVE STARS: Following its 2018 reinvention MICHAEL MINA Restaurant took a big step forward, and with Chef Raj Dixit now overseeing the Kitchen the Restaurant continues to evolve with luxury at every turn and great technique highlighting luxury Ingredients in every plate.
RECOMMENDED: Michael Mina’s Caviar Parfait, Kona Kampachi, Acquarello Risotto, Texas Mishima Filet Mignon, Gluten Free Coconut Souffle, Poached Shinko Pear.
AVOID: N/A.
TIP: Currently open 5:00pm to 10:00pm Wednesday through Sunday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Scallion Pancakes – Special Soy, Scallion Dressing
Szechuan Chicken Dumplings – Black Vinegar, Chili Oil, Scallion
Sticky Green Beans – Honey, Sweet Soy, Almonds, Crispy Garlic
Lo Mein – Roast Pork, Celery, Mushrooms, Bean Sprouts, Red Pepper
Previously discussing Chef Marrone’s background here, time with Tao Group unequivocally involved in Asian Cuisine capable of satisfying both discerning diners and folks that typically gravitate to Panda Express, it was on-time Monday that Graffiti Bao’s Chef de Cuisine arrived with everything necessary, professionalism and safety never in question.
Opting for old favorites from a menu that offers far more diversity than its brevity suggests, Crab Rice was predictably the first stop for many, and although the funky Fish Sauce and restrained heat were once again highly praised Graffiti Bao’s Roasted Chicken version has also developed a fan-base thanks to toasted Chiles and bits of crispy Skin.
Onward to Chicken Dumplings, as well as Green Beans slicked with Honey, the quality of Graffiti Bao’s sourcing shows well from Protein to Produce, two 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 love.
Neglecting White Rice to save stomach capacity for better things, at least three whole Scallion Pancakes devoured over the course of an hour, Lo Mein won out over Basil Chow Fun or Crispy Chili Garlic Noodles this time while Marrone’s Braised Short Ribs with folded Bao saw two trays emptied in the course of an hour.
Rounding out the allotment with Crispy Wings and Spring Rolls, the latter often overlooked but amongst the best of their kind thanks to an oilless exterior housing plenty of meat and flavor, it was with plenty of Leftovers packed that staff was sated and already looking forward to the next time Graffiti Bao is ordered.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Graffiti Bao sets a very high standard in terms of customer service, while every Item across seventeen orders has been nicely presented, displaying “Fusion” without being compromised and appealing to a broad range of diners.
RECOMMENDED: Scallion Pancakes, Royale with Cheese Bao Buns, BBQ Pork Bao Buns, Chicken Egg Fried Rice, Braised Short Ribs, Sticky Green Beans, Prawn and Pork Spring Rolls.
AVOID: N/A.
TIP: Southwest location is open Monday through Sunday from 11:00am to 8:00pm. Follow @GraffitiBao for specials including those at the re-opened original in T-Mobile Arena and up in Utah.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Located 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 flavors.
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 five-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 M&Ms, followed by Reese’s Peanut Butter, the addition of Cups plus Pieces to Mrs. Mesa-Glennon ‘s Batter proves predictably delicious while Oatmeal Raisin 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.
Not forgetting White Chocolate and Macadamia Nuts, mellow but masterful, “Sprinkles” sees Dough topped in a rainbow of Sugar while Pecan Brown Sugar is less pretty but crave-worthy thanks to its Pecan Pie-like flavor.
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 daily specials such as chewy Pumpkin Café Marshmallow are frequently announced.
FIVE STARS: Although unlikely to get a lot of foot traffic at the back of an off-strip industrial complex the wife and husband team behind Chocolate Chip Cookie Company are quickly making a name for themselves thanks to a “do one thing and do it well” spot featuring locally-made rounds in a variety of flavors.
RECOMMENDED: Toffee Chocolate Chip Cookie, Cinnamon and Sugar Cookie, Oatmeal Raisin Cookie, White Chocolate Macadamia Nut Cookie, Banana Walnut Cookie, Pumpkin Café Marshmallow Cookie, Pecan Brown Sugar Cookie.
AVOID: N/A.
TIP: Currently open 10:00am to 6:00pm daily, and taking orders 24/7 via the website. Available via delivery with GrubHub.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Still Sin City’s toughest reservation, a visit during the first month finding h.wood Group’s Delilah built to impress, it was alongside five others that dinner was enjoyed in front of the main stage on Thursday at Wynn.
Defined as “social dining,” a no photos policy still enforced as relates to room and stage, it is amidst posh fabrics and well-dressed patrons that diners are treated to gracious service with extensive training, each man or woman ready to answer questions while making every diner feel like a VIP.
Fusing interior to outside via paired courtyards, even tables without direct line of sight able to hear a show that turns modern music into Supper Club jazz, it was with Cocktails including a French 75 spritzed tableside that dinner began with a toast prior to loaves of piping hot Milk Bread.
Sparing no expense in terms of Ingredients or décor, a Shellfish platter enjoyed beneath plaster ceilings as oil paintings line the walls, Appetizers from Chef Josh Smith continue with top-quality Steak Tartare and a delicate New England Crab Cake featuring almost no binder and sizable chunks of Meat.
High energy in the main room, guests familiar with Las Vegas’ dining scene likely to recognize several staff from Bardot or elsewhere, Delilah’s Panzanella arrives encircling Italian Burrata with curls of Cucumber and bright Tomatoes while Prosciutto with Figs and an elegant Wedge each shine on the strength of their Produce.
pgrading Shrimp de Jonghe with Oishii Prawns, and Peruvian Tiradito via Sashimi-grade Tuna, those seeking luxury will find it in a Smoked Salmon & Caviar Latke that riffs on Michael Mina’s Caviar Parfait enlarged six-fold while “Delilah’s Famous Chicken Tenders” surprisingly justify their signature status in terms of both taste and texture.
Onward to Entrees, priced similar to other Strip Restaurants that do not include Dinner and a show, Delilah’s Beef Wellington sees Chef Smith once again outpacing Gordon Ramsay alongside creamy Mashed Potatoes while “Surf and Turf” gets re-imagined as spoon-tender Short Rib plus seared Scallops complimented by silky Sunchoke, Broccolini and Shallots.
Lightening up Fish & Chips prior to Dessert, delicate Dover Sole and Pommes Soufflé completed by riced-Peas and dueling Sauces, it was with Espresso in hand that Baked Alaska was ignited to showcase seasonal flavors including Mint Chocolate Chip Ice Cream, Crème de Menthe and Chocolate Cake.
Growing more lively by the minute, and on occasion a bit too loud, it was around 8:30pm that Chef Benjamin Maigné introduced “Kendall’s Slutty Brownie,” a fitting tribute that is rich enough for several to get a taste while Banana Pudding Crème Brulee sees a Comfort Food staple refined by French technique.
Mindful of Vegans, both savories and Desserts, Pineapple Upside-down Cake sees Coconut replace both Cream and Butter with no recognizable difference before things turn nostalgic, first with a tall-and-proud Grand Marnier Soufflé and then with Chef Smith’s Grandmother’s world-class Gooey Butter Cake.
FIVE STARS: As much an “experience” as dinner, Delilah sets a high bar for “dinner and a show” thanks to not only unparalleled opulence and top-quality service, but a skilled kitchen led by Chefs Josh Smith and Benjamin Maigné.
AVOID: Digging here, but if anything the $72 Fish & Chips is a little overpriced and underseasoned.
TIP: 5:30pm-10:30pm Wednesday through Sunday for reservations, though late-night and bottle service go much later including a truncated menu plus some specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Shrimp Nicoise Salad – Lettuce, Green Beans, Potatoes, Boiled Eggs, Olives, Red Peppers
Slow Roasted Short Ribs – Red Wine Demiglace, Carrots
Deep fried Brussels Sprouts – Shaved Parmesan
Smashed Sweet Potatoes – Sautéed Apples
The Ube Pandan Cinnamon Roll
The Mocha Chip Muffin
The Fruity Pebbles Treat
The Lemon Blueberry Scone
The Cocoa Pebbles Treat
The Chocolate Chip Cookie
The Pumpkin Spice Cookie
The Banana Flax Cake
The Loving v Virginia Brookie
The Peanut Butter Snickerdoodle
The Chai Spice Cookie
The Carrot Cake
Always on the move, both the Restaurant’s physical location and their health-conscious Cuisine, it was for Catering that David and Peter Mozes were again called upon Thursday, the owners of Bronze Café this time offering to prepare a special menu instead of the usual delicious Salads and Sandwiches.
Located near Desert Shores in Summerlin, the former home of Beau Monde Bakery providing turnkey access for a Restaurant now offering Breakfast, Lunch and Dinner, it was from Chef Mozes’ home recipes that Lunch consisted of several bowls and trays, Israeli Couscous and Shrimp Nicoise Salad making fast fans of those who opt to eat light while crispy Brussels Sprouts shined beneath shaved Cheese.
Complete with plates and utensils, Bronze Café’s Slow Roasted Short Ribs spoon-tender off the Bone with Carrots and Demiglace, there may be no better side dish than Peter’s Smashed Sweet Potatoes with plenty of Butter plus Sautéed Apples.
Happy to receive a glut of Desserts, all Vegan and The Peanut Butter Snickerdoodle still Las Vegas’ best Cookie despite mounting competition, those missing Beau Monde’s gluten-free offerings will be happy to know the Banana Flax Cake is made without any Wheat protein, as too is a fully loaded Carrot Cake that has only gotten better with time.
Continuing strong with the cleverly titled Loving v Virginia, a Brookie that sees both halves nicely textured, Chai Spice Cookies remain soft and almost Cake-like while Pumpkin Spice rounds taste soft and “buttery” crumb despite the lack of Butter, Milk or Eggs.
Rounding out the afternoon with Muffins, Mocha Chip both soft and moist, others delighted in Fruity Pebbles Treats made with Vegan Marshmallows plus Lemon Blueberry Scones and an all-new Cinnamon Roll that is even better after a few seconds in the microwave.
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: Slow Roasted Short Ribs, Deep fried Brussels Sprouts, Smashed Sweet Potatoes, The Peanut Butter Snickerdoodle, The Carrot Cake, The Loving v. Virginia, The Strawberry Cookie, The Ube Pandan Cinnamon Roll.
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.
Specializing in Cookies, Cupcakes and Cocoa Bombs it was from the hands of a business associate that the office was introduced to Sprinkled Sweet in April – this writer’s love of funky socks and Desserts first unified by a dozen custom Sugar Cookies, then again by golf and now a cold-weather theme.
Owned and operated by Stefanie Curtis, a Midwestern Air Force veteran who opened her small Centennial Hills’ business in 2019, customers can expect a shortbread-like texture with plenty of Butter and Vanilla, the Icing not overly sweet but thinly applied with great attention to detail.
www.sprinkledsweetbystef.com
Tucked inside Suite 104 of 4266 Spring Mountain Road, it was via contacting ShangHai Taste directly that catering was coordinated on Monday, GM Joe Muscaglione arriving at 11:30am-sharp with seven items portioned large enough for sharing.
Still the top destination in Shanghai Plaza at the corner of Arville Street, family recipes handed down to Chef Jimmy Li comprising a concise menu of scratch-made plates, it was with all items carefully-packed and temperature appropriate that most got started with Fried Rice, a bit of tooth welcomed amidst Sausage, Egg and Soy while Sweet & Sour Pork Ribs remain a surprising staff-favorite thanks to tender Flesh easily stripped from the Bone.
Now the tenth time delivered, though Jimmy’s years at 3 Villages, 1900 Asian Cuisine and Niu Gu will find many locals familiar with his authentic brand of cooking, fans of Soup Dumplings, or XLB, will be happy to know ShangHai Taste’s set a high standard, and whether one prefers Pork, Beef, Shrimp, Crab or even Gluten Free the textures and flavors are great, as too are the fried version entitled Sheng Jian with Sesame Seeds.
Again impressing with House Fried Fat Noodles, each strand slick and slightly chewy tossed with Steak, Stir-fried Rice Cakes traditionally known as Chao Nian Gao remain a personal favorite thanks to sticky-soft pillows with Salt and a bit of sweetness.
Only offering one Dessert, not “American” by any stretch, remaining stomach capacity saw Red Bean Dumplings skipped this time while guests with a sense of adventure enjoyed steamed Wheat Gluten Kao Fu with Mushrooms, fermented Soy and Ginger.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Chef Jimmy Li and Joe Muscaglione have created something truly special inside Shanghai Plaza, and those seeking Las Vegas’ best Shanghainese Cuisine will find no better than Shanghai Taste when accounting for cost, quality and customer service.
RECOMMENDED: Sheng Jian, Shanghai Fried Rice Cake, House Fried Fat Noodles, Old Fashion Shanghai Style Sweet & Sour Pork Ribs, Scallion Pancakes, Kao Fu.
AVOID: N/A.
TIP: Open daily from 11:00am until 9:00pm. Call 702-570-6363 or hop on Yelp! to make reservations.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Opened on Water Street in early Spring 2021 Sticks Tavern joins the likes of Hardway 8 and Biscuits & Bourbon with hopes to revitalize old-Henderson, owners Jordan and Robin Camacho of Sound Food Group tasking Chef Trevor Garrett to create top-tier Bar Food in a family friendly environment.
Last seen operating To Be Frank as a ghost kitchen mid-pandemic, those gourmet Hotdogs a mere glimpse of Jordan’s vision for the space across from Lifeguard Arena, it is in a non-smoking environment filled with televisions that guests are invited to indulge in Food and Beverage familiar yet creative.
Previously a Pizzeria, but now a gaming tavern with 15 bar-top machines, it is at indoor or outside tables that diners receive attentive service and $12 Cocktails including the likes of “What the Puck” and “Chance’s Colada” while teetotalers can enjoy Soft drinks such as housemade Strawberry Thyme Lemonade.
A great place to watch Golden or Silver Knights, plus Football on the weekend, Appetizers include expected but excellent Wings with a variety of housemade Sauces, and for those seeking something Vegetarian the choice between creamy Potato Croquettes or texturally flawless Falafel is a situation where “both” is the only proper answer.
Getting imaginative with Poutine, Skin-on Spuds holding up nicely to fresh Curds and Gravy from Sticks’ signature Rotisserie Chicken, Steak Sticks are a recent addition that harkens Chicken-fried Steak, though the marinated Strip seems better suited to Country Gravy than included Steak Sauce.
Not about to pass on 12-hour brined Bird from Mary’s Free Range Organic Chickens, and more than impressed by the double Smash Burger cooked medium beneath a seared Mushroom, Dessert features homemade Ice Cream offered in Scoops or Shakes, the latter in Chocolate less sweet than most (and all the better for it) but not quite on par with Blueberry that tastes like a satin-smooth version of little more than Fruit topped in Whipped Cream.
FOUR AND A HALF STARS: It’s all the way down in Henderson, it’s a sports bar, and Sticks Tavern is still serving the best Falafel in town. Add on some great wings, a delicious burger, poutine and rotisserie chicken and you’ve got yourself a great place to watch the game with prices that a veritable steal compared to Summerlin or The Strip.
Lean Brisket, Fatty Brisket, Beef Hot Links, Jalapeno & Cheese Hot Links
Smoked Turkey
Pecan Pie
Banana Pudding
Chocolate 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, Banana Pudding and Chocolate Cake soon to follow.
Texas through and through, the aforementioned wood just one reason why Big B’s Brisket and Turkey outpace growing competition, the choice of lean versus moist generally sees the former go first at this office, though thanks to a deeply penetrating ring of smoke both live up to high standards.
Not about to forget Sin City’s best BBQ Beans, or a large Salad requested by some, suffice it to say Rolls were underutilized with several leftover, not because they aren’t good but more so as a result of the abundance of Cornbread that seems to get better and better with time.
Adding on Creamed Corn, plus thick-cut Fried Onions, a second helping of everything proved mandatory, though even for someone with a decidedly large appetite it might be smart to stop a bit short of stuffed next time to avoid wanting an afternoon nap instead of four more hours of work.
N/A: Making it blog policy to not ‘rate’ places based on catering alone it was a disastrous lunch from Famous Dave’s that got the #supportlocal idea going in May of 2018, Big B’s Texas BBQ immediately stepping up and becoming a go-to both then and now with the experience never less than exemplary.
TIP: Now open 11:00am to 9:00pm daily at Suite 110 of 6115 South Fort Apache Road, call (702) 844-8206 for take-out and the city’s best dollar-for-dollar catering value.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
