Tucked inside Suite 104 of 4266 Spring Mountain Road, it was via contacting ShangHai Taste directly that catering was coordinated on Wednesday, GM Joe Muscaglione arriving at 11:30am-sharp with ten 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 to make reservations.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Mini Cannoli – Ricotta, Confectioner’s Sugar, Chocolate Chips
Serving Las Vegas for over forty years one might well assume Metro Pizza has the delivery game down to a science, and even now with more competition than ever John Arena and Sam Facchini’s Pizzeria remains irreproachable in terms of customer service.
Featuring locations North, South, East and West, with another soon to come at the Convention Center, it was minutes prior to 11:30am that delivery arrived porting Food, utensils, plates and condiments, each carefully packaged such that Salad and Desserts were chilled with everything else piping-hot.
Suitable for almost any budget, it was focused on old favorites that ten Pies plus Salad and Dessert were received for under $12 per guest, the all-inclusive cost yielding enough for all plus an assortment of leftovers.
Now the nineteenth time delivering to this office, in addition to a dozen or more visits to locations on Decatur, Horizon Ridge or Sky Pointe, it was beginning with Salad that many once again praised Metro’s duo of housemade Dressings, though those more concerned with eating while Food was still temperature appropriate predictably went straight for familiar Pepperoni or the “Zamboni” Pizza complete with two Meats, Roasted Peppers and a generous drizzle of Mike’s Hot Honey.
Moving next to Old New York, a classic trio on voluptuous Crust, several staff took a chance on Metro’s “Milano” while “The Gotham” beneath Supreme styling stood no chance as crispy triangular Slices were quickly devoured.
Not about to pass by 86th Street, the cold-fermented Sicilian remaining defiantly light despite its thickness even after traveling ten miles, the offering of a second with Mushrooms allowed those who inexplicably “don’t like” Pepperoni to try America’s best Sicilian while two Pepperoni Pies and two Cheese mostly disappeared within the hour.
Finishing with Metro Pizza’s Cannoli, a dozen filled-to-order Cannoli, suffice it to say that Metro remains Las Vegas’ best Pizzeria in 2021, and despite mounting competition the gap only seems to be widening.
N/A: Making it blog policy to not ‘rate’ places based on catering alone there is a reason John and Sam have been successfully serving Las Vegas for so long, a good part of it skill and doing things the right way, but also by focusing on the customer to deliver on their promises no matter how big or small the budget.
RECOMMENDED: 86th Street Square Pie, Zamboni, Milano, Chopped Salad, Cannoli.
AVOID: N/A.
TIP: Catering Menu Available here – www.metropizza.com/catering/ and contact metro_catering@embarqmail.com or 702-256-3719 to order.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Already a 1920s-inspired West Hollywood lounge and Restaurant, Delilah debuted at Wynn in July of 2021, the “social dining” spot from L.A.’s h.wood Group making good use of Michelin 2* Alex’s former footprint with aspirations to redefine a modern day Supper Club.
Long awaited and debuted with an opulent Grand Opening of A-List celebrities, live performances by Justin Bieber and Usher apparently not part of Delilah’s “no photo policy,” guests are immediately met by a small foyer before entering the thirty-seat Little Bubble Bar whose rich fabrics overlook the main Dining Room two floors below.
Accessed by double staircases, with bronze and marble studding the space envisioned by Wynn’s Todd-Avery Lenahan, tables reside between a main stage and larger bar with posh fabrics and wood surrounded by plaster ceilings above numerous original paintings.
Fusing interior to outside via paired courtyards, one abutting the Chef’s Table and secret dining room directly accessed via the kitchen, it was here that eight diners sat Saturday to taste over two dozen plates from Chef Josh Smith and Pastry Chef Benjamin Maigné.
Over-the-top in a good way, from contrasting patterns and custom porcelain to gracious servers with encyclopedic knowledge of the Chef Smith’s Cuisine, it is once Beverages are ordered that tables receive complimentary Milk Bread, each slice piping hot with a fluffy crumb ready to be gilded by some of the best Butter in America.
High energy in the main room, but more focused on friends and Food in private, guests familiar with Las Vegas’ dining scene will quickly recognize several staff from Bardot or elsewhere, while Chef brought along several ideas and extensive technique from his long tenure as part of Mina Group.
Wasting little time, a months-long wait list assuring every seat including both Bars are full, dinner officially kicked off with Appetizers and Salads, a Panzanella encircling imported Cheese and Italian Prosciutto with Melon outpacing an otherwise outstanding Wedge while Shrimp de Jonghe upgrades a Chicago classic with sustainably harvested Crustaceans and a touch of Sherry.
Able to hear the show via hidden speakers, a sultry version of “Walk this Way” accompanying fresh plates, course two took diners on a global tour of Seafood from Mexican-inspired Ceviche to Peruvian Tuna Tiradito, though those seeking luxury will better find it in a Smoked Salmon & Caviar Latke that riffs on Michael Mina’s Caviar Parfait enlarged six-fold or “The Perfect Bite” of sweetness and ocean textured like Chawanmushi in a laser-cut Egg.
Onward to Entrees, priced similar to other Strip Restaurants that do not include Dinner and a show, steamed Alaskan Halibut eats not unlike something one might find at Guy Savoy or Joel Robuchon while Delilah’s Beef Wellington sees Chef Smith once again outpacing Gordon Ramsay in terms of taste and texture alongside creamy Mashed Potatoes and the vertical Macaroni he made famous at Bardot Brasserie.
Lightening up Fish & Chips next, Potato Crusted Dover Sole and Pommes Soufflé completed by riced-Peas and dueling Sauces, “Surf and Turf” gets re-imagined via spoon-tender Short Rib plus seared Scallops complimented by silky Sunchoke, Broccolini and Shallots.
Intentionally focused on Chef Smith’s creations, L.A.’s famous Burger and Chicken Tenders deferred to future visits, it was following Peas that Chasen’s Carrot Souffle acted as a bridge to sweeter things, its taste of Vanilla, Nutmeg and Butter still lingering as Josh ignited an oversized Baked Alaska featuring Harry’s Strawberries, Pound Cake and two types of housemade Ice Cream
Growing more lively by the minute, late-night bottle service and Jazz Sundays said to be Delilah’s busiest time, it was around 8:00pm that Chef Maigné was introduced to present “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, and arguably this writer’s most anticipated Las Vegas meal in at least 5 years, 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 sevice 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.
Born in Logan, Utah, Crumbl took the city by storm, their Instagramable rounds offered in thirty stores across six states by 2019 and now easily 100+ with six in Las Vegas including the Durango location opened in May 2020.
Created by Sawyer Hemsley and Jason McGowan, rapid expansion through franchising yielding mixed results from store to store as evidence by Social Media, it was after two subpar experiences on Blue Diamond that the newer storefront proved better, the staff exceedingly pleasant whilst describing each $3 choice.
Undoubtedly popular in part due to photogenicity, though a sterile interior oversells the fact that everything is made from scratch, the first thing those entering will notice is Crumbl’s limited collection of just seven weekly flavors, five specials alongside Sugar slathered in cloying pink Icing plus Chocolate Chip that uses all Milk Chocolate and trends far too sweet.
Still a young company, so much success despite only starting in September 2017 certainly enviable, better bites come from weekly specials that included “Cake Batter,” the flavor in three forms highlighted by a soft base with Sprinkles and a nicely cooked perimeter.
Offered onsite or via delivery from 8am until at least 10pm Monday through Saturday, dark Sundays reminiscent of Chick-fil-a, it was next that Sea Salt Toffee disappointed by building off Chocolate Chip’s sweetness, though “Chocolate Cake” proved a dramatic improvement thanks to thick Frosting and nomenclature befitting its texture.
Interested by two Fruit flavors, neither truly a Cookie and thus confirming prior critiques that crumbl falsely advertises Cookies while selling flat Cakes, Strawberries N’ Cream would have benefitted from a bit of Buttermilk to help tame the sugar while Peach Cobbler was pretty much perfect from the stewed Stonefruit and Streusel down through a warm Oatmeal “Cookie” to the pan.
THREE STARS: With Cookies currently seeing a surge in popularity Utah-brand Crumbl lures guests in by rotating flavors weekly, July’s final collection highly successful with Peach Cobbler and Chocolate Cake though Sugar and Chocolate Chip remain utterly disappointing due to unchecked sweetness and lack of textural variance in the base that makes them seem under-baked.
RECOMMENDED: Peach Cobbler, Chocolate Cake
AVOID: Chocolate Chip, Sugar
TIP: $3 each or $10 for four. Delivery range and offerings found at www.crumblcookies.com/order
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
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 a Wednesday, 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, the Chorizo Lentils an unexpected stunner with tons of depth 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 such as the impressively-moist Chicken Breast marrying heat to subtle sweetness.
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 as a weekend special topped with Masa Ice Cream.
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 three plump Shrimp or a thick slice of fork-tender Short Rib 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.
Fruit Plate – Blueberries, Strawberries, Blackberries, Honeydew, Cantaloupe, Watermelon
Smashed Potatoes
Chicken and What – Buttermilk Fried Chicken, Jalapeno Maple Syrup, Waffles
Cheddar and Green Onion Biscuits
Italian Sausage Gravy
Chorizo Chilaquiles – Tortilla Chips, New Mexican Chile Sauce, Black Beans, Cotija Cheese, Lime Crema, Cilantro
Scrambled Eggs
Chocolate Cherry Bread Pudding, Crème Anglaise
Always happy to #supportlocal with an office favorite, CRAFTkitchen once again catered on Tuesday, Chef Blinn predictably arriving early with all the necessary items and this time presenting attendees with “Breakfast for Lunch” for the 6th time.
Previously taking on Mexican and Asian themes, but this time squarely in the Henderson hot-spot’s wheelhouse, it was almost entirely from CRAFTkitchen’s current menu that eight items were presented, savories starting with Cheddar and Green Onion Biscuits that are lovely on their own but even better topped with Italian Sausage Gravy.
Always well-portioned and fair-priced, a group of twenty-five getting their fill with plenty of leftovers packed to-go, it was alongside these that guests enjoyed Fruit plus “Chicken and What?,” the latter featuring fluffy Waffles and hand-breaded Tenders to be topped in spicy Maple Syrup.
Not about to forget CRAFTkitchen’s Chilaquiles, a signature upgraded this time by housemade Chorizo, those seeking sweet instead of savory were left to choose from four options, a trio of textbook Kouign Amann pitted against Chocolate Cherry Bread Pudding ready to be bathed in Crème Anglaise.
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 although it is fun to get creative sometimes this Breakfast-for-Lunch sampling was a generous reminder of what has made Jaret and Tami’s place great from day one.
RECOMMENDED: Every single dish.
AVOID: N/A.
TIP: See the website for sample catering items, Family Meals and current menu, or contact the Restaurant directly with a budget and let them do what they do best.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Baked Blueberry Cream Cheese French Toast – Cinnamon Crumble, Maple Syrup, Orange Blossom Butter
Peach Cobbler Poptart
Strawberry Frosting Blondie with Candied Cornflakes
Gluten Free Triple Chocolate Brownie
Recently celebrating two years serving Sin City it was on the strength of a prior office lunch that The Coffee Class was called on to cater Monday, and just like last time 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, timely arrival with all the necessary serviceware worthy of mention for a small Restaurant new to catering, it was not long before an abundance of trays were arranged, Beth’s newest Poptart immediately commanding attention thanks to Roasted Peaches and Cinnamon that harkens Cobbler despite the fact that it is 100% Vegan.
Next taking a look at Blondies, off-menu but dazzling in terms of taste with added texture from Candied Cornflakes, those eschewing Gluten will be happy to know The Coffee Class also offers the Valley’s best Brownie that is crisp on the edge but gooey inside with three types of Chocolate and zero Wheat Protein.
Continuing on with Sandwiches, a half-dozen pressed-Paninis featuring Turkey with Bacon and Grilled Chicken upgraded by housemade Tomato Jam and Garlic-Herb Butter, another daily special arrived as “Ham and Jalapeno Puffs” with Cheese balancing heat inside Dough that bakes up like a Popover.
Lightening lunch with Fruit, Salad and Avocado Toast, but certainly not forgetting Beth’s Triple Chocolate Chip Cookie or an Archway-style Raspberry Thumbprint, suffice it to say The Coffee Class’ French Toast continues to offer “destination-worthy” decadence thanks to Crème Brulee thoroughly saturating buttery Brioche – and this time the tantalizing addition of Blueberries plus Cream Cheese.
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.
Radiatori – English Peas, Speck, Black Truffle Butter
Lasagna Al Forno – Handmade Pasta, Bolognese, Herbed Ricotta
Eggplant Parm – Marinara, Basil, Mozzarella
Sea Bass – Pinenuts, Tomatoes, Capers, Olive Oil
Rosewood Farms Wagyu New York Strip – Garlic
Wilted Spinach
Roasted Wild Mushrooms
Nonna’s Potatoes
Double Espresso – Ice
Italian Rainbow Cake – Chocolate Buttercream, Toasted Almonds
Tiramisu – Housemade Lady Fingers, Mascarpone Mousse, Espresso
Peach Crostata – Brown Butter Crumble, Vanilla Gelato
Gelato – Vanilla, Chocolate, Pistachio
Recently celebrating six months in Summerlin, and already “the Usual Place” for residents of Las Vegas’ affluent suburb, dinner on Saturday found Al Solito Posto near-capacity for a taste of James Trees and new Chef Steve Young’s East Coast Italian Food.
Now fully occupying the former Brio Italian Grill at Tivoli Village, approximately 180 indoor seats filled plus several on the patio, it was after greetings at the hostess’ stand that eight guests were led to a table beneath locally made craftwork, service from General Manager Carlo Cannuscio’s front of house attentive and friendly without the theatrics of Carbone.
Much louder than during a March visit, occasionally challenging for conversation but mostly manageable, it was after deciding on Wine that Carte Blanche was deferred to the kitchen, complimentary housemade Focaccia plus Garlic Herb Olive Oil mixed tableside soon to arrive.
Bringing in Chef Young to replace a promoted Emily Brubaker, in effect replacing one Joel Robuchon alumnus with another, Appetizers consist of Soups, Salads and Antipasti, the Beef Carpaccio replacing Cipriani’s classic Dressing with Garlic Truffle Aioli while a recently added Frittella features fried Dough beneath Arugula, Speck, and Apricot Jam plus a creamy ball of Burrata.
Utilizing fresh Ingredients across the board, prices ranging $12-$23 for Starters and $25-$72 for Entrees still a veritable bargain despite outpacing the space’s prior occupant, additional starters included a vibrant Caprese Salad plus Meatballs with fried Polenta and Salmon Crudo that is done more favors by heat and Citrus than an imperceptible dollop of Caviar.
Able to do big volume thanks to skilled cooks and a sizable kitchen, Chef Young diligently running the pass for every savory across a nearly three-hour meal, course two featured Pasta – the Rigatoni alla Vodka cooked perfect al dente and more spicy than prior while Radiatori with fresh Peas, Truffle Butter and two textures of Pork is rich but delightful.
Opting to explore Secondi this time, but not without two orders of textbook Bolognese in and around wood-fired Pasta Sheets that comprise Las Vegas’ best Lasagna, domestic Wagyu and Sea Bass each focus on simplicity with impressive results dictated largely by Ingredient quality.
Also served “cheffed-up” Eggplant Parm, seasoned Breadcrumbs and appropriate frying time yielding a consistency not dissimilar from Chicken amidst slowly-simmered Marinara and melted Mozz, Contorni keep things simple from softened Spinach to crisp Potatoes and springy seasoned Mushrooms.
Contracting the Dessert menu slightly, Cheesecake and Budino lost in the wake of LEV Executive Pastry Chef Keris Kuwana’s tableside Tiramisu, those seeking a showstopper remain encouraged to choose between Italian Rainbow Cake that is more like Birthday Cake than the Italian Tricolor “Cookie” or a Stonefruit Crostata that is texturally masterful, the size of a whole Pie and served piping hot with a side of Vanilla Gelato waiting to be melted on top.
FOUR AND A HALF STARS: Several months more mature, with a full dining room, Al Solito Posto has stepped it up a notch with Chef Steve Young at the helm while the service team led by Carlo Cannuscio provides for a rare memorable night of Food and Beverage in Summerlin.
RECOMMENDED: Frittella, Caprese Salad, Rigatoni alla Vodka, Radiatori, Lasagna Al Forno, Eggplant Parm, Nonna’s Potatoes, Tiramisu, Peach Crostata.
AVOID: Meatballs are still overworked compared to Esther’s, Sea Salt would have achieved the same effect as Caviar on the Crudo without the upcharge.
TIP: 4:45pm until 10:00pm Sunday through Thursday, 4:45pm until 11:00pm Friday and Saturday.
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 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.
Now approaching 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 “Superman” Package plus fifty Strips, the former offering 28 Sandwiches, Fries, three Salads and two Cookies for $400, it was with Salad that many attendees opted to start, the BBQ version a big hit while mix n’ match Cobb and Caesar also succeed on the strength of their ingredient quality.
Moving next to Big Chicken’s eponymous item, the cut 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 ultra-thin Spuds eating more like seasoned Chips than actual French Fries and thus traveling well without sog, deciding the “best” between Shaq Attack and Big Aristotle largely comes down to personal preference for Bacon versus Slaw, though the former trends a bit spicy while the latter veers sweet.
Not forgetting Lucille’s Mac n’ Cheese, complete with a Cheeze-It Crust, 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, Cobb Salad, 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.
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 sixteen months later the Restaurant remains remarkable under the direction of General Manager Jorge Pagani plus new Chef Raj Dixit.
Always a special place, and on this particular evening again completely full, it was at the dining room’s center that novices and long time fans were situated just prior to 6:00pm, Carte Blanche once again deferred to the kitchen with one diner gracefully accommodated for religious dietary restrictions.
Designed as a ten-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, shared Crudos have been replaced by individually plated Amberjack topped in fried Artichokes plus Acid with a follow-up of Octopus Salad finding the Cephalopod tender with just a bit of snap.
Smart to maintain a Seafood focus, the closing of Wynn’s Costa di Mare further tilting the scales in favor of Michael Mina Restaurant’s bounty, Crispy Spot Prawns show a Thai influence while Moules Marinières see a sailor’s Stew bettered by Saffron and the “World’s Best” Butter.
Never leaving Michael Mina Restaurant without Foie Gras, Chef Dixit’s version spanning all parts of the palate, it was following tender Potato Dumplings and King Crab that Chef Mina’s Pot Pie was plated tableside complete with a generous shaving of Australian Black Truffles.
Wrapping savories with more luxury, Japanese A5 Wagyu with Truffles and Béarnaise perhaps the height of opulence, Dessert consisted of stacked Peach Melba featuring locally sourced Fruit, intense Raspberry Sorbet and fragrant Sauternes Consommé imbued with Elderflower.
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 while Jorge Pagani leads one of Las Vegas’ best service teams.
RECOMMENDED: Michael Mina’s Caviar Parfait, Crispy Spot Prawns, Foie Gras, Moules Marinières, Michael’s Lobster Pot Pie, Japanese A5 Wagyu Pepper Steak, Roasted Peach Melba.
AVOID: N/A.
TIP: Currently open 5:00pm to 10:00pm Thursday through Sunday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Mocha Dark Chocolate with Coffee and Chocolate Rice
FOUR STARS: See’s compares favorably to other domestic Chocolatiers thanks to good ingredients and a focus on what they know, rather than more esoteric ideas.
RECOMMENDED: Dark Cherry, Dark California Brittle, Dark Molasses Chip, Dark Maple Walnut, Dark Chocolate Chip Truffle.
AVOID: Dark Rum Nougat.
TIP: Most options available online, but Holiday specials and Milk Cherry only sold in stores.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Slinging cubed Tuna from Suite G of 6870 Spring Mountain Road since late 2016 Paina Café comes to Las Vegas from Honolulu, the combination of low prices, an ability to customize and #instagram “influencers” finding the space surprisingly popular despite its inconspicuous location.
Self described as “Home of the Original Poke Bowl,” a dubious claim that instead sees the concept operate like Yogurtland with a variety of bases and toppings, guests will find Paina Café tucked amidst Nail Salons and Greenland Supermarket with current hours from 11am until eight o’clock or later daily.
Also serving Sandwiches, Salads and sweets, the latter constituting the vast majority of marketing photos across social media, it was from a friend that six of Paina’s signature Mochi Donuts were delivered Friday at 3:30pm, their appearance admittedly eye-catching and $1.99 each cost on par with other artisan Doughnutteries in the Valley.
Originally popularized in Japan, Mister Donut’s well-known “pon de ring” later catching on in Hawaii before reaching America’s mainland, Mochi Donuts are made from Tapioca Flour and are naturally free of Gluten, their consistency often described as bouncy or light.
Featuring six flavors daily, most a simple variation in Glaze, it is with a light tug that individual orbs separate, Taro undeniably the best in terms of texture though the flavor is mostly like that of Krispy Kreme while Cookie Monster and Chocolate Brownie with textural bits also perform well.
Far better than when tasted in October, the oil less pronounced and interior not sticky, Ube doesn’t really taste any different than classic Glaze, while tangy Guava fares far better than decidedly artificial Strawberry.
THREE STARS: Named after the Hawaiian word for “gathering,” an odd thought in the era of COVID-19, Paina Café’s marketing would suggest the Poke Bowls are a distant second to Donuts in terms of focus and that being the case the only thing novel about their Mochi Rings is the shape and texture.
Chop Salad – Spinach, Romaine, Tomato, Onion, Sweet Pepper, Mozzarella, Ham, Salami, Vinaigrette
Buffalo Chicken Wings, BBQ Chicken Wings
Chicken Fettuccine Alfredo with Broccoli
Meatball Parmesan Skillet – Red Sauce, Meatball, Ricotta, Mozzarella, Parmesan
Roasted Garlic Buns – side of Red Sauce
Stuffed Mushrooms – White Button Mushrooms, Naked City Sausage, Mozzarella, Parmesan, Garlic Sauce
Cheese Pizza – Naked City Red Sauce, Mozzarella
Pepperoni Pizza – Naked City Red Sauce, Mozzarella, Cup n Char Pepperoni
Buffalo 22 Pizza – White Sauce, Mozzarella, Cup n Char Pepperoni, House Italian Sausage, Crispy Garlic, Hot Honey, Roasted Garlic Crust
Guinea Pie – White Garlic Sauce, Spinach, Grandma’s Meatballs, Mozzarella Cheese, Ricotta Cheese
Oreo Brookies
Oreo Brookies with Walnuts
Historically the first Restaurant ever tapped to #supportlocal with lunch at the office, and reprising their catering role several times since, it was on Wednesday that Naked City Pizza delivered from the Blue Diamond Road “Express” location approximately ten minutes away.
The thiirteenth time bringing Christopher and Michael Palmeri’s Pizza Shop off-site, indoor dining now reopened brand-wide, it was minutes prior to 11:30am that Michael arrived with a glut of items, easily enough Food for twice the number of guests with plenty of leftovers for later.
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, Entrees included creamy Fettuccine Alfredo served alongside Mushrooms stuffed with Sausage and topped with Garlic Cream Sauce, Breadcrumbs and dueling melted Cheeses.
Lightening the load with a big Chop Salad, another delightful daily item, slices continued to be enjoyed alongside Garlic Buns and Meatballs while Dessert consisted of housemade Brookies impregnated with Oreos that competed for stomach capacity with Naked City’s Buffalo 22 Pizza slicked in Hot Honey.
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.
Always happy to #supportlocal with one of Sin City’s very best, CRAFTkitchen again catered lunch on Monday, Chef Blinn predictably arriving early with all the necessary serviceware and this time wowing staff with several current menu items plus one weekend special.
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 Cobb Salad with accoutrements on the side favored by many while Garlic Parmesan Smashed Potatoes proved so popular that two trays were emptied in thirty 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 two 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 Grass-fed Beef, Bacon, Cheddar and Pickles.
Continuing with Elotes Dip, slightly inauthentic but a dish that the majority-Hispanic staff now requests by name, suffice it to say that CRAFTkitchen’s Cornbread is craveable, in this case called “Honey Corn Cake” and topped with Fried Chicken plus Tomatoes forming a mighty delicious Benny.
Not about to forget Dessert, fresh Peaches and two types of Tart receiving universal praise, it was as an added bonus that CRAFTkitchen’s signature Kouign Amann was provided, currently dressed in all the flavors of a Caramel Apple plus flakes of Sea Salt.
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.
RECOMMENDED: Elotes Dip, Korean Fried Chicken, Garlic Parmesan Smashed Potatoes, Fried Chicken Benedict, Sea Salted Apple Kouign Amann.
AVOID: N/A.
TIP: Patio or Dine in Reservations Recommended via Yelp! waitlist. Curbside & Delivery Available. Open 7 days, 8am-3pm.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
The Joy Pop Co. – Pineapple Chili Lime, Hibiscus Mint, Strawberry Lemonade, Watermelon
From the day Beer Park opened at Paris Las Vegas Hotel & Casino its biggest flaw was Sin City itself, summer temperatures surpassing 110ᵒF frankly uncomfortable even with misting fans, though such things became a moot point thanks to the addition of an indoor dining area occupying what was previously part of Chateau Nightclub in Summer 2019.
Knee-capped by COVID-19, like the rest of the world’s Restaurants but more so thanks to the loss of Pitmaster Eddie Manukyan, a return to full-capacity finds Beer Park again bustling under the direction of Chef Carol Garcia, though the menu remains as-yet a shadow of its former self.
Family friendly from the beginning, a novelty amongst Las Vegas Sports Bars where on-site gambling frequently necessitates “21+ Older” signs, it was after checking in with hostesses that four guests were seated at a spacious table, bubble hockey and arcade basketball hoops on either side.
Gone being the days of Brunch or Mac & Cheese Egg Rolls, though familiar items such as Deviled Eggs and Las Vegas’ best Soft Pretzel remain, additional Appetizers consisted of a sizable Asian Chicken Salad plus three specials, Buffalo Shrimp lighting the mouth ablaze before a combination of crisp Lettuce and Blue Cheese extinguish the flames.
Sparing no expense for comfortable seats and a large bank of televisions tuned to sports, Anheuser-Busch dollars well spent, lunch continued with Chef Garcia’s spin on Elotes alongside Surf n’ Turf Skewers, the former more complex than most thanks to its diversity of Peppers while Grilled Meats and Veggies were perfectly cooked.
Brimming with Beer choices, but not lacking in terms of Cocktails including easy sippers, Entrees included Ribs more fatty than many plus gooey Grilled Cheese upgraded by Brisket, though the real stand-out was plump Shrimp in a pool of creamy Grits teaming with Cheese and Hatch Chiles.
Opting for Onion Rings as an included Side Dish, thin cuts and light batter a welcomed change from those offered at the typical Las Vegas Sandwich spot, Dessert unfortunately overlooks both Chef Carol and Miranda Prince’s Pastry skills in favor of locally made Popsicles that are enjoyable, but a tough value proposition at $5 plus tax and tip.
FOUR STARS: Still the best family-friendly place in town to watch sports, Beer Park’s current menu lacks much of its former creativity, though with Chef Carol’s specials and lots of indoor or outdoor seats there are still plenty of choices to please a variety of diners.
RECOMMENDED: Surf n’ Turf Skewers, Soft “Twist” Pretzel, Smoked Street Corn, Buffalo Shrimp Lettuce Wraps, Srimp ‘n Grits, Onion Rings.
AVOID: Crinkle Cut Fries…never a fan…and still not.
TIP: Open 11am to “close” daily.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor
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 this time offering to prepare a traditional Steakhouse 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 and classic cooking that Lunch consisted of several bowls and trays, 10oz Steaks making fast fans thanks to a generous Peppercorn Crust while Creamed Spinach, Asparagus and sliced Potatoes bathed in Garlic Butter all shined despite their simplicity.
Complete with Steak Knives, and individual Shrimp Cocktails served cold while everything else was piping hot, it is hard to overstate the commitment demonstrated by hand-making two types of Butter for a single office, yet there it was in the form of a Shellfish-infused version for the Steak and fragrant Herbs ready to be slathered atop oven-fresh Bread.
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 Strawberry and Pumpkin Spice rounds marked their return with a soft and “buttery” crumb despite the lack of Butter, Milk or Eggs.
Rounding out the afternoon with another scoop of Potatoes, plus a slice or two of Bread, it was from a small container that Bronze Café’s newest creation was savored, the addition of Pandan a brilliant way to add sweetness and subtle Coconut flavor to a Cinnamon Roll that was already moist and delicious.
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 Wednesday 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: Peppercorn Crusted Steak with Crab Butter, Garlic Potatoes Dauphinoise, Homemade Bread with Herb Butter, The Pandan Cinnamon Roll, The Peanut Butter Snickerdoodle, The Carrot Cake, The Loving v. Virginia, The Strawberry Cookie.
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.
Bourbon Fudge Brownie – Brown Butter Bacon Ice Cream
Donut French Toast – Three Rum Caramel, Vanilla Crème Anglaise
Glazed Donut Bread Pudding – Three Rum Caramel, Vanilla Crème Anglaise
Continually pushing forward, locations in Salt Lake City and outside Atlanta opened amidst a global pandemic, Carson Kitchen Las Vegas launched Sunday Brunch on the final weekend of September 2020 and recently added a few tweaks to compliment an already-stunning Spring/Summer menu.
Still DTLV’s best Restaurant since its inception, a team of talented servers providing faultless service with the utmost attention to guest safety, it was with General Manager Ethan Asch leading the way that an Independence Day celebration got started with “Fat Elvis,” the King’s favorite Sandwich served like Carson Kitchen’s delectable Beet Tartare Toast but upgraded further by Toffee Sauce.
Filled to capacity by noon, waves of Food and Beverage arriving as share plates were refreshed frequently, additional new plates from Chefs Harwell and Simon include spicy Breakfast Tacos plus “Garbage Hash” built from Short Rib and Pork Belly dressed-up in fine-dining quality Demi-glace.
Never passing on Crispy Chicken Skins or Bacon Jam, each as delicious today as they have been twenty-times prior, bonus Breakfast plates include “Chicken & Waffle” featuring Carson Kitchen’s “Secret Sunday” Bird atop Waffles incorporating “shhhh, it’s a secret” Mac ‘n Cheese, plus a reformatted Spam Benny with Cornbread and Shrimp and Grits that take the Southern classic to new heights via Mint, Fish Sauce and Chiles.
Continuing with Salad, “Hawaiian Mac” brightening its namesake with Pineapple alongside slices of Spam grilled to resemble Flatbread, diners in the know will make certain not to pass Tempura Green Beans and Pepper Jelly Cream Cheese or Black Rice & Oxtail Risotto that never get old.
Next veering fusion with American-Chinese Mu Shu Mushroom Flatbread including Tamago, before snapping back to America via the retooled Butter Burger and Steakhouse quality Pork Tenderloin, Dessert comprised two day-one icons and one glorious homecoming, the Brownie and Bread Pudding each previously discussed at length while Banoffee “Pie” is even better…though the all-new deep fried French Toast Sticks from Brunch are also quite formidable.
FIVE STARS: Innovative since opening, Carson Kitchen’s excellence has seemingly become so expected that locals are prone to overlook it, but with the current menu arguably their best to-date Cory Harwell, Scott Simon and Ethan Asch continue to run Downtown Las Vegas’ most important Restaurant.
RECOMMENDED: Crispy Chicken Skins, Spam Benedict, Shrimp & Grits, Chicken & Waffle, Donut French Toast, Tempura Green Beans, Beet Tartare Toast, Hawaiian Mac, Mu Shu Mushroom Flatbread, Butter Burger, Pork Tenderloin, Bourbon Fudge Brownie, Banoffee “Pie”.
AVOID: N/A.
TIP: Brunch is offered 11:00am until 4:00pm on Sundays, in addition to the daily dine-in and take-away menu.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Still humming along nicely, the rushed conversion from ACE Donuts to Pinkbox Doughnuts’ third location filling a niche in the Southwest pre-pandemic, it was Saturday morning that the space at Fort Apache and Tropicana was found gleaming, clever signage and a giant pink Pooh demanding selfies joining more than fifty styles of fried Dough lining shelves.
More and more social-media savvy over the years, with upward crawling prices and a collection that expands regularly via specials, this visit entailed two boxes of “OG Classics” plus a carton of Doughnut Holes called “Pee-Weez.”
Using a clever naming scheme to re-brand many of Roberto Armanino’s classics, the Old Fashioned Cogwheels still Las Vegas’ best, additional choices included raised Bars and Rings, their flavors mostly as expected but now more pricey than other spots making equal or better such as Real Donuts, The Original Doughnut Bar or Friendly Donut House.
FOUR STARS: A fan of the staff and fried Dough at Pinkbox for nearly nine years there remains no place better for Ol’ Fashioned and artisan choices, but as prices have inched upwards the value for more basic forms of Bars or Raised Donuts has diminished.
RECOMMENDED: Ol’ Fashioned.
AVOID: N/A.
TIP: Open 24/7, 10% off six and 20% discount on a dozen.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
