Snickerdoodle Ice Cream, The G.O.A.T Ice Cream, Waffle Cone
Born in Provo and part of Salt Lake City since Autumn of 2022 Rockwell Ice Cream Company is the handiwork of Justin Williams and Wife, Summer, who opened the place after years of experimenting at home with nothing but the best Ingredients.
Located amidst the shops of Regent Street, a boyhood passion yielding the space modeled from Ice Cream parlors of the past, Rockwell’s staff is useful but pleasant while offering sizeable spoonfuls of any sample guests may wish to taste.
All natural with no preservatives, flavors including Honeycomb and Salted Caramel both on par with the best in America, it was after lengthy deliberation that two scoops were loaded onto a fresh-made Waffle Cone – Snickerdoodle finding lots of Cinnamon plus crumbled Cookies suspended in high Milk-Fat Cream while “The G.O.A.T” lives up to its name thanks to a rich Goat Cheese Base loaded with Blackberry-Lemon Jam and Rosemary Almonds.
French Toast – Lemon Ricotta, Blackberries, Strawberries, Pure Maple Syrup
A 2012 “Best New Chef” winner, Ryan Lowder’s Copper Onion offers dinner daily, lunch on weekdays and brunch on the weekend with each menu slightly different but the overall theme squarely “New American.”
Part of larger concept in downtown Salt Lake City, the streets nearby offering free parking for those who don’t mind strolling past vagrants to skip the meters, greetings were offered by an oddly casual young man who confirmed a reservation before handing guests off to servers who define laissez-faire.
Trained with Jean Georges then Mario Batali, Lowder’s “signatures” denoted, three plates including one special were served in progression beginning with luke-warm Ricotta Dumplings that melt in the mouth beneath assertive Citrus mellowed by Thyme.
Next receiving Duck Confit Poutine, a Canadian classic updated by hand-cut Fries and aromatic Gravy blending Fowl with Mushrooms, French Toast unfortunately ate like that of a typical Diner instead of crispy over Custard like versions served at other upscale eateries.
With locations in Provo, American Fork, West Jordan and Salt Lake City it can safely be said that Hruska’s is a growing concern, the brand begun in 2014 by a Texas family with Czech roots slowly building a fanbase through traditional Kolaches with both modern and vintage fillings.
Owned by the trio who came to Utah for school, one a Chef but all three learning the trade, it is inside shabby chic confines that guests will find a team hard t work making twenty-plus varieties from scratch daily.
Already popular before a Guy Fieri feature, though Hruska’s Salt Lake City’s location is now prone to selling out of more popular items early, the key to a good Kolache is getting Dough to rise in a manner where fillings are supported without being too dense and Ross’ version accomplishes this admirably.
More buttery than many tasted in Texas, savories tanning like a Dinner Roll around hearty Sausage Gravy or all the Ingredients of a traditional Monte Cristo Sandwich, Hruska’s best seller remains Raspberry with Cream Cheese that eats like a Danish with more heft while seasonal flavors like Maple Pecan are also delicious.
Old enough to go without a website, longevity and word of mouth enough to generate a line around the building on weekends, Fresh Donuts & Deli is the pride of South Salt Lake thanks to well-priced Pastries made fresh on-site from 5am Monday through Saturday.
Family owned with friendly service, nothing “fancy” save for glass cases stuffed with a variety of fried Dough, it was for $6.39 per half-dozen plus a $2.49 Fritter that goods were boxed and outside to enjoy – a simple glazed ring the best of its kind thanks to a delicate crumb that dissolves on the tongue when eaten warm.
Tucked away on the corner of State Street and 2700 South, over a decade of experience separating Fresh Donuts & Deli from the Winchell’s it once was, additional highlights include Yeasted Donuts topped in Maple or Blueberry and although the Old Fashioned is a bit dry both the Buttermilk Bar penetrated lightly by Glaze and Fritter stuffed with Apples earn high marks.
Self described as “the ultimate destination for all things Birria in Las Vegas” Vitos Tacos started out as a neighborhood spot before migrating to Food Trucks, its eventual brick & mortar locations on South Eastern and South Fort Apache a result of hard work and word-of-mouth praise.
Debuted in 2020, the location inside Longford Shoppes At Southern Hills arriving in August 2023, Vitos second storefront features just eight tables and a menu focused on slow-cooked Birria de Res offered in both modern and traditional manners.
Also offering Chicken, the choice of Nachos or Tacos flanked by Fries with Truffle Oil or “Birria Ramen,” the decision was made to taste two “Keto Tacos” replacing Tortillas with griddled Cheese and the aforementioned Noodles that are actually Udon served in Consomme with Onions, Cilantro and Lime on the side.
Predictably “juicy” as social media #influencers are apt to say, not surprising for something cooked slow in liquid, Vitos’ Birria achieves an adequate amount of spice but lacks the depth of spots using Goat or landmarks like Super Birria in the OC – certainly not an “ultimate destination” but good enough to check out if one is in the area.
Risen like a phoenix from the ashes of Ramir Bolanos DeCastro’s beloved Purple Potato it is as a Bakery that the former Yonaka Chef’s legacy continues to grow via Donuts, Cookies, Ube-based treats and Filipino Pastries.
Previously offered for delivery or takeout only, but now brick and mortar at 6370 W Flamingo Rd #20, it was Thursday that twenty items were procured for tasting, savories skipped in favor of recently-added Donuts, Brioche and Cookies.
Never actually gone from the local food scene, the rebranding of Yonaka and Purple Potato followed by a consulting gig at McCarran, Chef DeCastro’s current lineup continues with Croissant and Polvoron Bismarck Donuts, this day featuring a dozen varieties ranging from Banana with Coffee Crumbs to Pistachio and several styles featuring Flan.
Also adding Pumpkin Spice for Fall, complete with mini-Marshmallows, the Mix Berries & Oats Layer Donut is perhaps Purple Potato’s best Pastry to-date though fans of Coconut should still head straight for lavish Young Coconut Pie or the daily-special Donut when available.
Scaling back “Monster Cookies” to approximately 4” Tablea features a crisp rim and molten center while Red Velvet has been upgraded by Strawberry Jam that is nearly as good as Pistachio with an abundance of White Chocolate.
Banana Cream Pie Cookie – Vanilla Pudding, Vanilla Wafers, Fresh Banana, Pie Crust
Cookie Butter White Chip Cookie – Cookie Butter Cookie, Biscoff Cookie Pieces, White Chocolate Chips
Born in Logan Utah Crumbl took the city by storm, their Instagramable rounds offered in thirty stores across six states by 2019 and now in all fifty states with six in Las Vegas including the Durango location opened in May 2020.
Created by Sawyer Hemsley and Jason McGowan, rapid expansion through franchising yielding mixed results from store to store as evidence by Social Media, it was after five improving experiences that the westside storefront proved competent, the staff exceedingly pleasant whilst describing each choice.
Undoubtedly popular in part due to photogenicity, though a sterile interior oversells the fact that everything is made from scratch, the first thing those entering will notice is Crumbl’s limited collection of just six weekly flavors, though on this week the overly-sweet Chocolate Chip was found in competition with a Brookie featuring Semi-Sweet Chunks.
Still a young company, so much success despite only starting in September 2017 certainly enviable, best bites came from specials that included Cookie Butter White Chip featuring Biscoff and Pumpkin Cheesecake with Graham Cracker Crust.
Again finding “Cake” concepts better than the Cookies by which crumbl made their name “Pink Velvet” fared well thanks to Frosting while Banana Cream Pie ate more like Southern Banana Pudding in a Sugar Cookie Crust.
CHOCOLATE HAZELNUT TART – chocolate ganache, cinnamon caramel, hazelnut praline
MANGO PANNA COTTA – coconut, lime, cardamom
Referencing a recently heard quote “the end result is never better than the quality of the Product you start with” Roy Ellamar’s new restaurant titled Fine Company is everything one might expect and more than one could possibly hope for in Downtown Summerlin.
Mostly quiet since departing his namesake Harvest at Bellagio in 2021, as seasonal and smart a Restaurant as Las Vegas Boulevard has ever hosted, Fine Company finds Roy and team cooking familiar Food flawlessly while the service is top notch.
A full rebuild of MTO, the space now warm and open with wood punctuated by spots of color plus cookbooks, it is once seated that guests will find the 10:00am-3:00pm menu filled with everything from Spanish-inspired Dates to the twice-baked Banana Bread that Ellamar’s mother has been baking since his childhood in Hawaii.
Continuing a trend of Strip-Chefs flourishing in the community, Roy’s ability to prepare great Ingredients in a way that lets them shine amongst the best in Sin City, one need look no further than the aptly named “BACON, TOMATO, SCRAMBLE SANDWICH” to understand as Neuske’s thick-cut Pork melds perfectly with Heirloom Tomatoes, Cheese and a soft folded-Omelet.
Managed by Jamie Greco and backed by LEV, each server wearing a smile with comprehensive knowledge of the menu, the FILETO FISH Sandwich goes well beyond its tongue-in-cheek reference thanks to crispy Halibut and vibrant Remoulade while SALT & PEPPER SHRIMP burst to the tooth yielding sweet flesh.
Undoubtedly a Brunch spot, two types of Pancakes equally fluffy with hints of Malt complimented by top-shelf Syrup or Fruit, Fine Company’s French Toast arrives double-thick with golden exterior overlying a custard-soaked center crowned by Matcha Cream and Gaviota Strawberries.
Chic but family-friendly, a neighborhood Restaurant by all standards including prices that are more than fair, Desserts reminisce of Harvest’s highlights whether one selects the Hazelnut Tart, fragrant Mango Pudding or Ice Cream Sundae inspired by Pineapple Upside Down Cake.
When Golden Gaming announced the hiring of Chef Johnny Church to head up Stratosphere and several other properties in their diverse portfolio it was obvious change was afoot, the subsequent acquisition of other Chefs including Scott Green and Pawan Pinisetti eventually followed by Bradly Manchester leading the whole portfolio including PT’s forward through the pandemic.
Sporting some fifty-plus locations across the Valley, concepts ranging from PT’s Ranch, Pub and Brewing Company to Sean Patrick’s and Sierra Gold it was at “SG Bar” or “Sierra Gold Elevated” that four friends met for football, the space at 9580 West Flamingo Road apparently once owned by Andre Agassi far more attractive than the average 24/7 spot both in terms of décor and layout.
Spacious and virtually smoke-free, a location just off the 215 offering convenience and ample parking, it was immediately on entry that a smiley waitress offered greetings and seats in a rounded booth overlooking several televisions all eventually tuned to the Buckeyes and Irish.
No stranger to 24/7 eateries on-Strip and off, expectations hopefully gauged appropriately, it was with Iced Tea poured and refilled frequently without request that dinner began with Pizza Rolls and Queso, the piping hot inside Wonton wraps while the later was pretty basic.
Doing away with their former “Giant” Pretzel in favor of Bites, still offered with Mustard plus thick Beer Cheese, it was next in fried Shrimp plus Squid and Chicken Parm Sliders that diners indulged with each performing well thanks to good ingredients and a lack of oiliness.
Finding Fries a bit limp, though Guinness battered Cod fares well, it was as a conclusion to savories that Nachos, Meatballs and “Elevated” Ham & Cheese outpaced similar spots though PT’s signature Gilroy Pizza with White Garlic Sauce would have been better with a slightly darker Crust.
Closing out the early-evening with two Desserts, each $8 and all served in shareable portions, suffice it to say that SG’s Warm Apple Pie and Brownie Sundae don’t try to reinvent the wheel and succeed as a result.
www.pteglv.com/eat/sg-bar/
Already visited ten times since reopening under new ownership there is little doubt that The Palms is seeking to regain its title as Las Vegas’ best Off-Strip resort, a goal thus far successful in terms of dining thanks to Chef Marty Lopez, Tammy Alana and General Manager Jorge Pagani at Scotch 80 Prime.
Debuted late-Spring of 2018, stalwart N9NE Steakhouse making way for a room decorated in Basquiat and Haring, guests visiting Scotch 80 today will find much of the original aesthetic maintained minus paintings kept by past owners, the Bar still well-stocked with rare Whiskeys and service predictably impeccable.
Located at the resort’s east end with an entirely revamped menu, seasonal changes occurring alongside a Tasting Menu and Wagyu including A5 varieties straight from Japan, it was deferring Carte Blanche to the kitchen that Dinner began with Truffled Chips, an Amuse matching A5 Wagyu to Foie Gras and all-new starters including Hamachi Crudo and grilled Octopus on par with that in Madrid or Barcelona.
Not forgetting Tammy’s Milk Bread, nor the recently-debuted Roasted Pumpkin and Quinoa Salad, the nightly Foie Gras special was omitted in favor of decadent Clam Chowder and Marty’s Hokkaido Snow Beef Burger now with Smoked Cheddar and seared Duck Liver.
Next served spoon-tender Wagyu Beef Cheek with Root Vegetables, as seasonal a presentation as one will find at a Vegas’ steakhouse, Beef came in two top-cuts including spore-aged Flannery Beef and a Denver cut of A5 Wagyu from Kagoshima.
Not forgetting the flamed Shellfish tower, nor Maine Lobster covered by Truffles and Coconut Cream, sides new and old excel in portions that will challenge diners to save room for Pastry Chef Tammy Alana’s elegant Luxardo Cheesecake and world-class Creme Brulee.
Getting fancy for the #gram with Fireball S’mores, flaming Liquor poured tableside revealing Warm Chocolate Cake, Tammy’s Candy Bar riffs on Snickers via Salted Caramel and Pralines plus a splash of Citrus.
Shortly after re-opening, almost before anyone noticed, I said “With Chefs Marty and Tammy in charge Scotch 80 Prime may just be the best of its kind.” After nine visits there are no more maybes. Under the direction of Chef O’Brien with Jorge Pagani leading the front of house Scotch 80 is a destination Steakhouse by any standard.
Already taking a chance by opening another KBBQ concept on Spring Mountain Mr. BBQ’s Jenny Chai doubled down in early February 2023 with Mama Chai’s, the Boba and Dessert shop joining a crowded market but hoping to succeed thanks to cute design plus quality baking.
Accessed via a separate entrance towards the rear of 4240 Spring Mountain Road, an outdoor patio and murals greeting guests, it is via digital menu that one may construct Beverages to their liking while Mochi Donuts and Cream Puffs line a Pastry case near the front.
Offering Milk or Fruit Tea, Yogurt Drinks and Frappes featuring Asian Ingredients a look at the Baked Goods spans a dozen or so flavors, the stuffed-Choux outpacing Beard Papa by a good distance whether one selects Red Velvet, spicy Mango or even Passionfruit.
Open Noon to 11pm Sunday through Thursday and an hour later on weekends the menu continues with Mochi Donuts, an idea popularized by Japan’s “pon de ring” already done far better at Mama Chai’s than by Paina Café down the road.
Made from Tapioca Flour and naturally free of Gluten, their consistency often described as bouncy or light, Jenny’s Mochi rings pull inspiration from a variety of cultures, Strawberry Cheesecake and Oreo or Fruity Pebbles as expected while Fall-flavors topped in airy Cream plus Butter Pecan, Caramel Apple or Pumpkin Spice further magnify the pleasantly chewy base.
www.mamachais.com / @mamachaislv on Facebook / @mamachais_lv on Instagram
Big B’s Texas BBQ opened its second location just prior to Halloween 2019, and on Tuesday evening the Restaurant at 6115 South Fort Apache Road showed again why any discussion of local smoked Meat has began and ended with Brian and Natalia’s brand since 2016.
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.
Always working with a great crew while doing brisk business for dine-in and take-out, guests entering location number two will immediately notice Brian’s handy work in wood tables and chairs flanking a full bar, the relic of Andres’ benefited by a liquor license in addition to Beer, Soft Drinks and freshly brewed Tea.
Texas through-and-through in terms of décor, the bustling main room offering a full view of the kitchen while Brian and Natalia have opened up the Restaurant’s right half with big screen televisions in each corner, it was in the latter that four diners were seated while country music played overhead.
Ready to greet fans new and old it was on individual trays that Meats, Breads and Sides arrived quickly, the housemade Cornbread particularly soft when warm and delicious whether plain or slathered with Butter while Mac & Cheese continues to impress guests of all ages.
Next letting Meats take center stage, but not before Hand-cut Fries or Onion Rings, Big B’s Brisket follows Texas protocol with little more than smoke and a bit of seasoning while Beef Ribs also shine as a slight pull of the teeth easily liberates supple Muscle from Bone.
Texas through and through, the aforementioned wood just one reason why Big B’s Proteins outpace growing competition, additional sides include Creamed Corn plus Sin City’s best BBQ Beans served atop a “Colossal Baked Potato.”
Not forgetting Hot Links or Turkey it was with leftovers packed that Desserts were served, outsourced Pecan Pie gooey atop good Crust while fresh made Banana Pudding as good as any one will find down South.
Located at Hughes Center since 1997 Lawry’s The Prime Rib can safely be described as a Las Vegas icon, and although both Dallas and Beverly Hills have outposts that does nothing to dampen an Art Deco dining room and service on par to what one will find at some of The Strip’s top Steakhouses.
Known for Meats carved tableside from gleaming carts, though Certified Angus Steaks and fresh Seafood are also available, Lawry’s experience begins with check-in at the hostess’ podium, a trip to the lounge favored by some while most won’t wish to delay the main event.
Lavish without being stuffy, curved banquettes and tables each available, guests dine in a lively environment fueled by Wine or Cocktails poured shortly after the arrival of warm Sourdough Bread.
Smart to order some starters, though those seeking lunch in under an hour could surely achieve such with Salad, a Sandwich or Prime Rib plus sides, Lawry’s Cheesy Onion Fondue outpaces Calamari with Remoulade while the “Famous” Spinning Salad is a polarizing experience mostly thanks to the inclusion of Beets.
Offering Roast Beef as a full-Dinner or a la carte, the former inclusive of Salad, Mashed Potatoes and Yorkshire Pudding, the quality of Lawry’s Prime Rib is evident in terms of taste, texture and appearance while additional sides range from luxurious Creamed Corn and Spinach to crispy Fries.
Not forgetting extra Au Jus, nor sizzling Mushrooms and Whipped Cream Horseradish for fans, Desserts come at the bargain price of $10 each for Coconut Banana Cream Pie that is heavy on the Cream plus seasonal English Trifle and Sticky Toffee Pudding better than one will get from Gordon Ramsay.
Family owned and operated from the start, Dominic Sang bringing family recipes from a Texas Doughnuttery to Sin City in October 2015, guests entering Glaze Doughnuts will notice little has since changed about the shop in nearly 8 years while a soft base and creative toppings earn “Best of Las Vegas” accolades annually.
Located on Fort Apache Road, fair prices and friendly service undoubtedly part of Glaze’s appeal, what the shop lacks in selection is more than made up for in quality compared to the likes of Dunkin, Krispy Kream or other spots nearby.
Largely built on Yeast Rings, though undersized Fritters perform admirably, fans of simplicity will find Maple Frosting far more subtle than most while Chocolate and Coffee Glaze are also of excellent quality with or without additions such as Cereal or Candy.
Not over-the-top, but balanced and complex, Salted Caramel Pearls and Pecans dazzle atop a fluffy leavened base while Peanut Butter and Oreos do the same, though if one is seeking Glaze’s top choice the decision comes down to Blueberry Cinnamon Toast, Churros and Horchata or Matcha Green Tea Pistachio that delivers sweetness beneath toasty notes.
Some say the best Restaurants are those that a guest wants to revisit even before leaving, and over the course of thirty-five meals served across seven years Bardot Brasserie has redefined “the best,” not only in terms of Food but setting and service that all continue to shine under the direction of Chef Joe Cadina.
Less crowded for dinner than brunch it was at 6pm on Wednesday that Aria’s second floor was found lively, a familiar front-of-house greeting five diners who were seated comfortably at a table in the center of all the action.
Still going strong, no small feat in a city with such diversity of options, it was with confirmation of no allergies or intolerances that Carte Blanche was deferred to a team that has earned unwavering trust, the city’s best Baguette arriving first with a delicate crumb beneath crackling exterior.
Served at a careful pace, Chef Cadina’s mid-2022 shift from International Smoke to take over for Nick Dugan now fully realized, course one featured Puff Pastry plus Deviled Eggs with Caviar prior to classic Pâté Grand-Mére with Bread and Blueberry Preserves.
Continuing with four additional Appetizers, Escargot teaming with Garlic and demi-portions of Las Vegas’ best French Onion Soup almost requisite at this point, suffice it to say Steak Tartare is best kept simple while Foie Gras hogs the spotlight as a Parfait with Strawberries and Hazelnuts.
Onward to Entrees including the Wellington that Josh Smith made famous it is in “Flounder & Pearls” that Chef Cadina nods to both Mina and Keller, delicate flesh beneath crumbled Croissant set against Champagne-Caviar Beurre Blanc beautiful in terms of taste as well as texture.
Nearly too full for Dessert after Fries and upright Macaroni, but only nearly, Bardot’s Macaron remains a must for Chocolate lovers while Espresso Creme Brulee takes a backseat to a sharable Almond Pithivier that eats akin to France’s King Cake.
Last visited for Brunch in June Monday once again found Esther’s Kitchen firing on all cylinders, the frequently-changing menu filled with past favorites in addition to new plates executed at a fair price with exacting standards.
Now serving Las Vegas for over 5 years, every available superlative already used to describe James Trees’ Restaurant that revitalized the Art’s District, it was with a packed house that two guests sat near the pass with Italian Red Wine and Baker Dylan Jobsz’s city-best Sourdough starting things off.
Seasonal and rustic in a good way, fried Zucchini Blossoms filled with blended Cheeses and perked up by Saba plus Romesco, Meatballs remain the city’s best whether atop Noodles or on their own while Pizza sees a lengthy ferment yield crisp Dough with a moderate rise regardless of toppings.
Pasta-heavy as always, Ricotta Gnudi an icon of downtown for good reason, new items include ribbons of Pappardelle with Lamb and Agnolotti that tastes like Summer in the Midwest thanks to crispy Bacon and Sweet Corn.
Not forgetting Vegan Risotto, this time Spinach with a good bit of Garlic, a pair of off-menu specials showed what the kitchen is capable off-the-cuff as both the compressed Chicken Thigh and Farrotto with juxtaposing temperatures were on par with something one might find in Italy at a Michelin starred Restaurant.
A lot of Food for not a lot of cash, all of it rooted in technique but never compromising flavor for looks, Dessert consisted of Esther’s forever refining Butterscotch Budino plus a seasonal Pavlova and Sorbets as good as either gets in Sin City.
Backed by LEV with Pastries ranging $5 to $9 Donutique is undeniably about indulgence, but under the direction of Executive Chef Keris Kuwana the storefront between Venetian and Palazzo is nothing short of excellent.
A protracted opening, prior retail space now offering an opulent showcase for Donuts made from scratch using only the best Ingredients, guests will find both the shop and service polished while perusing a collection prone to frequent changes.
Artistic in a way typically reserved for plated Desserts, several Donuts topped-to-order on Friday evening, classics are present at lower prices but those seeking the very best should head straight for “Birthday Cake” crowned with a handmade mini-slice or Tiramisu that reminisces of Kuwana’s time at Al Solito Posto.
Utilizing a base similar to Brioche, not heavy but with a rise to match diverse toppings and naturally-flavored Glazes, additional highlights include Blueberry Yuzu that is tart yet balanced, smooth Banana Cream and Truffle Honey that perfumes the palate with Tuber melanosporum before finishing sweet.
FIELDS OF NORWAY – Aquavit, Mead, Rosemary, Green Chartreuse
Owned by the folks behind La Neta Juliet Cocktail Room can be found just off The Venetian’s main floor, its dark lighting giving the space a sexy vibe that partially makes up for the fact that guests with reservations are expected to pay a $100 minimum for the privilege to sit in a 25% full room.
A “sensational journey” with “expertly crafted Cocktails,” each a minimum of $21 and thus typical for Las Vegas Boulevard, Juliet Cocktail Room is one of those #gram-worthy spaces lined with unreadable books and posh seating while service proves good once past the elitest hosts at the door.
Purporting live music, or a mix of 90’s Hip-Hop on a Friday night at 8:00pm, Cocktails are created at the bar’s far end where waitresses who spend most of the night checking their phones or flirting with barbacks gather in threes throughout the evening.
Built on presentation, “Spicy Flamingo” fairly basic but well balanced, guests looking for a show will get one when “Cherried Treasure” emerges from its chest in a puff of smoke and for those who’ve always wanted to drink out of an Elk Horn one need look no further than “Fields of Norway” featuring Aquavit, Mead, and Rosemary that reminisces of a Ricola cough drop.
Opened in March of 2023 Ramen Boys took over for a prior occupant in Decatur Twain Shopping Center and although it may seem difficult to get excited about Noodles in such a saturated market the combination of cost quality and service is unparalleled locally.
Highly touted by influencers early on, ownership even going so far as to reach out on Yelp! And other forms of social media, it was on a whim that two guests stopped in on Friday around 6:00pm to find the place busy but thankfully without a wait.
Not just Noodles and Broth, but also offering Starters plus Rice Bowls and Dessert, dinner was off to a fine start thanks to servers that are pleasant and well-informed while a glass of Hokkaido Milk Tea paired nicely to golden Corn flecked with Nori and Cheese plus simple Edamame with Sea Salt.
Sold out of Katsu, but doing a nice job with pan-seared Gyoza inside a delicate wrapper, fans of Takoyaki will find Ramen Boys Octopus Balls lighter than most beneath Bonito while dueling Sauces and mild sweetness and a creamy finish.
Onward to Ramen, eight varieties of Broth with two listed as “Signatures” at the top, Spicy Tonkotsu earns its name thanks to a good bit of heat surrounding thin Noodles while “Signature Ramen” combines Tonkotsu and Shio into something smooth and complex built up by Pork, Eggs, Onions and thicker Noodles.
Not a place taking shortcuts, the owner stopping by to check in on tables and proudly telling guests that he imports Ice for Kakigori from Japan, suffice it to say there’s so better place for Shaved Ice in Las Vegas thanks to not only the base but also Housemade Cream, Housemade Strawberry Syrup and juicy Poached Strawberries.
Yeast Donut with White Frosting and Chocolate Chips
Old Fashioned Donut with Strawberry Frosting and Sprinkles
Yeast Donut with Maple Frosting
Yeast Donut with Purple Frosting
Yeast Donut with White Frosting and Red Velvet Cake Crumbles
Owned by the folks behind Dee’s Donuts, a place visited twice prior with unimpressive outcomes, Thursday saw Mazzoa Donuts fall flat thanks to their Yeast base clearly from a mix beneath cloying Frosting.
Once again complimentary of service, the woman behind the counter genuinely pleasant, Mazzoa’s low prices are befitting each item’s quality whether in the case of overly sweet Maple or marbled purple Frosting that tastes identical to white that receives help from toppings such as Chocolate Chips or Red Velvet Crumble.
Lighter than Glaze but more weighty than Pinkbox, the center of each ring flavorless and bready, Old Fashioned Donuts suggest that Mazzoa’s frying temperature and duration are better suited to Cake Donuts than those that are raised, but even then the results are below average.
