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.
Flourless Chocolate Cake, Dark Chocolate Ganache, Raspberry
Affogato, House Made Vanilla Ice Cream
Market Berry Crostata, Whipped Crème Fraiche
Espresso, Ice
Cherry Walnut Bread
Previously a novelty store 1228 MAIN is the culmination of a journey that began as a Bread stand at the Downtown Summerlin Farmer’s Market, David Robins, Dustin Lewandowski and Sébastien Polycarpe bringing their collective talents to the Arts District with impressive results.
A partnership with Wolfgang Puck, Robins having opened five of the Chef’s projects over the past three decades, it is upon entry that guests will note a Barista stand and two glass cases including one filled to the top with Pastries from the hands of men previously employed by names including Savoy and Robuchon.
Open for Breakfast, Lunch and Dinner with Puck having moved his Bread production for all of Las Vegas to the expansive kitchen, it is from the counter or at a table that orders are placed for everything from well-priced Coffee to Soups, Salads, Sandwiches, Appetizers and Entrees.
Surrounded by paid parking and buzzy Bars, though 1228’s Wine and Spirits shouldn’t be overlooked, Tuesday dinner featured a carte blanche tasting of small portions from Chef Alexander Huizar plus exceptional service.
Beginning with Breads and Spreads, Pumpernickel plus Multi-Grain Rye and Cherry Walnut that wouldn’t be out of place at a Michelin 3* Restaurant matched to Green Garlic Butter, Ricotta and Liver with Cherries, Huizar’s Caprese proves light and seasonal with just enough acid to magnify each component.
Onward to Appetizers listed as “Small Plates,” rustic Rillettes and Sin City’s best Baguette the only one served in a menu-sized portion, Alexander’s time with Josh Smith at Delilah is evident in spoon-tender Pork Belly as well as crispy Tempura Shrimp while Hand-Cut Steak Tartare reaches new heights with Almonds and Chilis atop layered Potatoes.
Not surprised to see Pasta at a place associated with Puck, Farmer’s Cheese Agnolotti delicate but full of flavor amidst Hazelnuts and Brown Butter, Snapper looks seasonal thanks to Squash and Tomatoes cooked with Seafood while a peerless Pot Pie is just as compelling now as it will be in December.
All-in on Desserts, an Affogato with good Espresso surrounded by housemade Ice Cream doubled by an extra shot, suffice it to say that no matter how good the Flourless Chocolate Cake never stood a chance against Sébastien’s warm Berry Crostata or gooey Pineapple Butter Cake that is a front runner for the best dessert so far this year.
Already the rare Las Vegas recipient of a James Beard Foundation Award, Chef Saipin Chutima named Best Chef: Southwest in 2011, Lotus of Siam needs no introduction – though its recreation on Flamingo and fanciful digs at Red Rock suggest the Chef’s children have bigger things in mind about the Restaurant’s legacy going forward.
Having visited the unassuming icon of Thai Food five times prior, a lunch in 2012 and four dinners across the ensuing decade, Sunday afternoon found the concept from Tao Group owner Lou Abin and Lotus of Siam’s Bua Food Group at Red Rock Casino Resort & Spa ready to serve “Proper Brunch” complete with a DJ.
Built out of former Buffet space, lanterns and hanging vines creating a vibe across spaces from bar to the back, it is with a truncated version of Chutima’s Northern Thai traditions that Lotus at Red Rock pays homage to the original alongside several daytime additions.
Requesting spice-level medium, Thai Coffee a prudent choice for those looking to quell the fire, Brunch began with a trio featuring “Mom’s Highlights” Crispy Duck Chu-Chee plus vibrant Issan Style Steak Tartare and Shrimp Toast utilizing Paste mixed with Peppers and coated in Sesame before a quick fry.
Focused on Brunch items, though not forgetting housemade Issan Sausage or Panang Curry, Duck Fried Rice comes in a large portion topped in two fried Eggs while Chicken & Waffles features a half-bird fried crisp on the Bone plus scallion-imbued Dough that pairs well to spiced Maple Syrup.
Not exactly “known” for sweet stuff, though the Red Rock iteration seems intent on correcting that, both French Toast and Roti outperform expectations in terms of taste and texture while Desserts fair well from aromatic Chocolate Cake to Tapioca and Pineapple Upside Down Cake served warm with Coconut Gelato.
White Chocolate Raspberry Passionfruit Polvoron Donut
Coconut Polvoron Donut
Churros Layered Donut
Flan Caramel Layered Donut
Young Coconut Pie
Pistachio Chocolate Chip Cookie
Tablea Cookie
Strawberry Red Velvet Cookie
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 twelve 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 White Chocolate Raspberry Passionfruit and several styles featuring Flan.
Also selling savories such Chicken in Puff Pastry and Beef Caldereta, plus Milky Cheese Rolls, fans of Coconut should 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.
Nutella Face DoughCro – Croissant Doughnut, Glaze, Nutella, Powdered Sugar
Mama’s Tres Leches – Glazed Tres Leches Cake Doughnut, Tres Leches Whip, Cinnamon
Located at 9435 West Tropicana Avenue inside Crossroads Plaza Shopping Center and open 24-hours Pinkbox Doughnuts remains Las Vegas’ premier spot for Artisan Doughnuts, just as it has since debuting over a decade ago.
More and more social-media savvy over the years this visit entailed far beyond the usual “OG Classics,” and although PinkBox’s Old Fashioned Cogwheels are still Las Vegas’ best additional traditional choices are mostly as expected making “Fancy Pancy” or “Show Off” choices a necessity.
Often beginning with a Fritter, this day no different and the resulting bite packed with Cinnamon plus Fruit, it was after others made selections that Purple Rain continued the gluttony, its Cake Crumble and base a 1-2 punch of textures.
Fully committed to clever nomenclature, “Baby Got Razz” packed with Cream Cheese and Jam beneath Granulated Sugar, the “El Guzman CroDough” succeeds thanks to traditional Guava with Cream Cheese while a Buttermilk Bar shows Roberto Armanino knew early-on to nail the basics.
Replenishing supply as necessary, high volume assuring everything is fresh, the “Blue Face DoughCro” sees layers separate nicely beneath naturally-flavored Frosting while specials including Chocolate Bomb and Mama’s Tres Leches are also highly recommended.
Cold Sliced Ox Tongue with Sichuan Sauce, Cucumbers
Shanghai Style Pork Ribs
Kao Fu
House Fried Fat Noodles with Beef
Scallion Chicken Salad
Cold Bean Curd Noodles with Housemade Scallion Oil
Crab Yolk Xiao Long Bao
Shrimp & Cucumber Xiao Long Bao
Traditional Shanghai Xiao Long Bao
Dry Noodle with Scallion Oil and Shanghai Soy Sauce
Steamed Vegan Dumplings
Shanghai Scallion Pancake
Sheng Jian
Chocolate Banana Xiao Long Bao
Still doing good business after 3.5 years despite growing competition, with Shanghai Plaza now one of the most difficult places to find parking in town, it was as a party of four that diners sat down to once again enjoy an outstanding meal at ShangHai Taste.
Tucked inside Suite 104 of a two-story complex on the corner of Arville Street and Spring Mountain Road, a ground floor flagship since day one, it is upon entry that eyes are immediately drawn to Chinese-born Chefs working inside the restaurant’s glass prep-room, and with Chef Jimmy Li’s time at 3 Villages, 1900 Asian Cuisine and Niu Gu well-known to fans the fact that everything on-site is made from scratch should come as no surprise.
Seating approximately 40 guests from 11:00am until 9:00pm seven-days-a-week it was with warm greetings that fourteen items were received in the course of two hours, all old favorites but also a few items not enjoyed in a while.
Affordable without skimping on Ingredients, all thanks to Chef Li and Joe Muscaglione’s dedication, a distinctive feel is ensured by the fact that almost every single item on-site is imported from or near Shanghai, and starting with good Tea plus housemade Noodles fans of Soup Dumplings, or XLB, will be happy to know ShangHai Taste’s set a high standard whether made with Pork, Shrimp or Crab.
Able to accommodate most dietary preferences, fried Soup Dumplings in two varieties a winner to all but vegans, those eschewing all Animal products will likely gravitate to fried Pancakes with Scallions, though even more interesting bites are found in the form of Dry Noodles with Soy and Cold Bean Curd Noodles with Housemade Scallion Oil.
Built on family recipes handed down to Chef Li, his Fat Noodles with choice of Protein always a crowd-pleaser, Dumplings taste wonderful with or without spicy Oil while Chicken Salad, Beef Tongue and springy Wheat Gluten are all unexpected and delicious.
Unquestionably Las Vegas’ top choice for French Pastry over the past 8 years Rosallie Le French Café continues to show well on-site or to-go, a Tuesday morning delivery finding Pastries carefully arranged with several still warm and both the Croissants as well as the Danishes still the best in town.
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, Lemon and Poppyseeds 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.
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 fifteen 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 “Nutella Eclair” to Matcha Tiramisu.
Also selling savories such Chicken in Puff Pastry and Beef Caldereta, plus Gluten-free Mochi Balls, fans of Coconut should head straight for lavish Young Coconut Pie or the daily-special Donut when available.
Scaling back “Monster Cookies” to approximately 4” Ube Velvet features a crisp rim and molten center while Red Velvet has been upgraded by Strawberry Jam that is nearly as good as Pistachio or one featuring Dark Chocolate Chips suspended around gooey Caramel.
Already visited nine 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 Softshell Crab and all-new starters including Bluefin Tuna Tartare and delicate Vegetable Tempura.
Not forgetting Tammy’s Milk Bread, nor the recently-debuted Wagyu Empanadas featuring laminated Pastry plus Bone Marrow, the nightly Foie Gras special was omitted in favor of charred Nigerian Prawns and Marty’s Hokkaido Snow Beef Burger now with Smoked Cheddar and seared Duck Liver.
Next served Seared Bluefin Tuna crusted in Harissa atop Ratatouille, as seasonal a presentation as one will find at a Vegas’ steakhouse, Beef came in three top-cuts ranging from Aussie Wagyu and a Creekstone Farms’ Rib Cap to a hulking Tomahawk side-by-side with Maine Lobster covered by Truffles and Sauce Americaine.
Torn between saving room for Dessert or sampling all five Sides the decision to do both proved fortuitous, Nyko’s Mac n’ Cheese with Caviar adding even more decadence to a spread with Hash Browns and Creamed Corn before delving into 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.
Now nearly five years since opening, Chef Daniel Humm and partner Will Guidara divested from the project and locations in New York as well as Los Angeles shuttered, NoMaD continues to perform well in Sin City thanks to the boutique hotel’s proximity to T-Mobile Arena plus a dedicated clientele.
Opened when Eleven Madison Park was hot off its award as the “World’s Best Restaurant,” décor still striking and service improved under the guidance of Nick Servedio, NoMaD Library offers Dinner from 5:00pm until 10:00pm Thursday through Sunday.
Surely an expensive project, though menus prove inaccurate to those listed online, it is thanks to a knowledgeable and well-informed staff that decisions come easy whether one chooses to revisit classics or indulge in seasonal additions.
Designed as a looming library with low lighting, as luxurious a space as any in town, it was after a quick description of artwork in the lobby that a curved leather booth was offered, posh cushioning offering comfort for the next two hours that began promptly with complimentary Popovers served adjacent a ramekin of salted Butter.
Utilizing a captain plus several servers and bussers who make sure guests are never for want it was perhaps twenty minutes after seating that Duck Liver marbled with Fruit arrived, memories of Manhattan in 2008 rekindled by peerless technique while a Burrata Caprese with Peaches also performs admirably.
Next offered a tableside show of Tartare, Yellowfin Tuna tinged with spice glistening atop crispy Rye, NoMad now makes three Pastas in-house daily including one infused with Black Garlic served alongside Asparagus. Squash and Peas.
Waiting another thirty minutes for NoMad’s infamous Chicken, “No Diggity” bumping subtly overhead, fans and first-timers alike will be hard-pressed to name a more “Restaurant-worthy” piece of Poultry than this version perfumed by Truffles and Foie Gras while tender Scallops given the “Peas and Carrots” treatment are prepared precisely as they ought to be.
Further impressed by Side Dishes, small in portion but more fairly priced than those at Bavette’s or other Sin City Steakhouses, it was after devouring every bite of Broccolini and a heavily truffled Potato that Dessert menus were presented, Milk & Honey still present but upstaged by flaming Baked Alaska and $50 Tiramisu that is shattered with a hammer to yield bitter-sweet brilliance in an array of textures.
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 fifteen items were procured for tasting, savories skipped in favor of recently-added Donuts, Milky Cheese Rolls 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 “Nutella Eclair” to Matcha Tiramisu.
Also selling savories such Chicken in Puff Pastry and Beef Caldereta, plus Gluten-free Mochi Balls, fans of Coconut should head straight for lavish Young Coconut Pie or the daily-special Donut when available.
Scaling back “Monster Cookies” to approximately 4” Ube Velvet features a crisp rim and molten center while Red Velvet has been upgraded by Strawberry Jam that is nearly as good as Lemon Mango or one featuring Dark Chocolate Chips suspended around gooey Caramel.
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 styles.
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 two-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 Sprinkles followed by Chocolate Chip Walnut, the addition of Nuts to Mrs. Mesa-Glennon‘s Batter proves predictably delicious while “Just the Dough” is textbook chewy with oodles of nostalgia.
Prioritizing customer safety by individually bagging each Cookie at no extra cost White Chocolate Macadamia 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.
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 specials such as White Chocolate and Craisins are frequently announced.
ACCIUGA PICCANTE – Roasted Red Peppers, Calabrian Chili Peppers, Capers, Preserved Lemon, Italian White Anchovies, Castelvetrano Olives, Pizza Dough
PEPPERONI PIZZA – Vodka Sauce, Fior Di Latte, Chili Crunch, Dry Aged Pepperoni, Basil, EVOO
MARGHERITA PIZZA – Red Sauce, Fior Di Latte, Basil, Sea Salt, EVOO
DIAVOLA PIZZA – Red Sauce, Fior Di Latte, Spicy Sausage, Pickled Vegetables, Roasted Peppers
SPECK PIZZA – White Sauce, Fior Di Latte, Mozzarella, Fig Jam, Speck, Saba, Candied Pecans, Micro Greens
TIRAMISU – “Don’t Mess with The Best”
BUDINO – Caramel & Sea Salt With Candied Nuts, Whipped Cream
For those lucky enough to have experienced a Pizza from Michael Vakneen at The Plaza it is obvious the man has talent, and at ØØ Pie & Pub that skill set is paired to exemplary customer service led by Victor Mercado of LEV Group and recently named GM Erica Bell.
Recently opened in The Center at Spring Mountain, 3853 Spring Mountain Road just steps from Golden Tiki, the space features milled double zero Flour fermented 72-hours to yield high elasticity and easy digestibility common to the best Pizzas in Naples.
A consulting gig for the world champion, with staff including Head Chef Addry Cordero-Davis manning the wood-burning oven, ØØ Pie & Pub keeps its menu concise with a focus on flavors benefited by imported Ingredients plus produce from Kerry Clasby.
Currently open for dinner Wednesday through Sunday, though lunch and late-night are reportedly coming soon, Craft Beers and Japanese Whiskey bolster a list of well-priced Wines by the glass including assertive Prosecco that pairs well to Roasted Artichoke Hearts or White Anchovies atop a pile of Olives and Peppers.
Also offering Salads and creamy Burrata with uncured Pork, that same Speck served atop a Pie featuring White Sauce, Pecans, Fig Jam and Saba, it is clear Vakneen isn’t focused on arbitrary certifications like “VPN” but rather making the best Pizza in town.
Leopard-spotted with char across the cornicione, each of three Pies cooked almost perfectly with a wide-open crumb, ØØ’s center trends less “wet” than most whether topped as a traditional Margherita or in the case of Diavola featuring the Chef’s own spicy Sausage recipe.
Further differentiating itself with Pepperoni featuring “Chili Crunch” atop Vodka Sauce Desserts include traditional Tiramisu plus a Burnt Caramel Budino, and occasionally Burrata Panna Cotta as an off-menu special.
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 though the all-new “Special K 2.0” with Strawberries and Vanilla is also great.
Having supported David Mozes’ and Chef Peter’s Bronze Café at The Center, The Market and Juice Stars, it was to #supportlocal that lunch was catered from their North Buffalo location on Wednesday.
Beginning with “Sammiches,” both California Turkey and “The What What” receiving praise from those fortunate enough to snag a half, it was a bit more slowly that the double-Bacon LGBTQ and “Basil Chicken Salad” disappeared, though these remain personal favorites.
Happy to receive a glut of Desserts, all Vegan, those missing Beau Monde’s gluten-free offerings will be happy to know both the newly added Caramel Pecan Brownie and Pistachio Rose Zucchini Matcha Cake are made without any Wheat protein.
Continuing strong with the Raspberry Scone, weighty but not heavy, Chocolate Chip and Rocky Road Cookies are soft and almost Cake-like while those seeking something new should consider the Peanut Butter Surprise or delectable Blue Raspberry Lemonade Cookie.
Not forgetting a Peanut Butter Snickerdoodle, still Vegas’ best Cookie, Peter’s Cranberry Almond Muffin outpaces the already excellent Blueberry and Triple Chocolate versions while the Fruity Pebbles Treat remains a classic.
The Chosen One Doughnut – Butterscotch Cream, Salted Caramel Icing
Doughpoleon
Maple Iced Doughnut
Chocolate Salted Caramel Doughnut
House Doughnut – Nutella Filling, Powdered Sugar
Owed by former influencers-turned-marketing Alexandra Lourdes and Lin Jerome Saint Honoré advertises itself as “the first Couture Doughnut & Beignet Patisserie,” or another way of saying artisan Doughnuts targeting ladies with expendable income by way of cute décor.
Part of Refined Agency with Cafe Lola, a success since 2018, Saint Honoré focuses on a Brioche base made daily and decorated elaborately such that even basic flavors including Maple feature bits of gold leaf and a price of $3.50 despite Icing that cracks and falls off.
No doubt focused on more than just how things taste, neon and a wall of foliage demanding photos featuring polished nails gripping Pastry, the first thing that stands out besides high prices is the heft of each Doughnut thanks to eggy-Dough over-penetrated by Oil.
Prone to seasonal change, “The Chosen One” referencing Harry Potter with a printed Sorting Hat and filling that assigns a house, Nutella eats predictably rich whether on its own or topped in Candied Hazelnuts while Chocolate Salted Caramel was both messy and greasy.
Also offerings Vegan and Gluten-free choices, plus laminated “Doughsaints” on the weekend, those seeking Saint Honoré’s best bite should be prepared to spend $6.00 for a Doughpoleon frosted like the French Mille-feuille stacked around excellent Pastry Cream.
With Las Vegas consistently named one of America’s top ten cities for Pizza, it is impossible to imagine any of that would have happened without cousins John Arena and Sam Facchini, the two New Yorkers who opened Metro Pizza in 1980 and unknowingly ushered in decades of memories built on Flour, Sauce and Cheese.
Now with six locations, including outposts at McCarran International Airport and Ellis Island Casino, it is under the banner of “America’s Neighborhood Pizzeria” that the team at Metro Pizza has built a reputation based on Ingredients, practice and knowledge, Chef Arena’s accolades stretching globally to the point where he has even judged at the annual Napoli Pizza Village Festival.
Familiar with Metro Pizza on Decatur and Sky Pointe Drive, but on this date opting to visit the Green Valley store, it is upon entry that guests will recognize a floor plan carried over from up north, service every bit as friendly from hostess stand to seats while familiar radio hits play quietly overhead.
Recently introducing a new menu, less volume and more focus allowing staff an opportunity to highlight techniques best learned through repetition, it was while sipping Iced Tea that lunch began with Metro’s complimentary Bread plus an upcoming Salad including Fruit, Nuts, Vinaigrette and Chicken Milanese.
Always happy to let John cook, and more so enthralled by his encyclopedic knowledge of Pizza, it was alongside signature Garlic Romano Fries that five Pies were served simultaneously, Old New York a classic trio on voluptuous Crust while “The Gotham” delivers Supreme styling complete with Peppers, Onions, Mushrooms and three types of Meat.
Onward to a “Triple Play” of Sausage on crispy rectangles the cold-fermented 86th Street is defiantly light despite its thickness, and whether served with or without Toppings there remains no better Sicilian Pizza tasted anywhere in the world to this day.
Testing two new “Tavern Pies” on a willing group of twelve, Meatballs with Roasted Peppers and Ricotta besting Soppressata with Feta and Pepperoncini on crackling Crust that still retains some flexibility, Metro’s “718” Calzone remains a subtle nod to Brooklyn gifting guests with lightly fried Dough on this day filled with Ham and molten Whipped Ricotta.
Impressed that something fried can eat so light, Metro Pizza’s lengthy fermentation process combined with Chef Arena’s 50+ years of experience assuredly responsible, it was from a tray carried by Sam’s Granddaughter that Metro’s Cannoli completed the afternoon with filling still made daily by John’s nonagenarian Father.
NY Cheesecake, Harry’s Berries Strawberries, Strawberry Sorbet
Market Apple Pie, Maple Pecan Ice Cream
Warm Valrhona Chocolate Cake, Vanilla Ice Cream
Creme Brulee, Pomegranate Sorbet, Streusel
Last visited in January, a total of twenty-three times prior including a yearly tradition, it was alongside three others on Wednesday night that Jean Georges Steakhouse once again found the kitchen executing at a high level.
Led by Chef Sean 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 long table that carte blanche was deferred to the kitchen, Beverags quickly followed by buttery Loaves of Brioche and familiar appetizers such as Charred Octopus and truffled Wagyu Carpaccio atop Pate a Choux plus seasonal Bacon-wrapped Shrimp with Cauliflower.
Always inventive, Foie Gras with Peaches in multiple forms 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 delicate Caesar and Berries with Burrata also lightened the load before Rib Cap and Ribeye of F1 Wagyu cooked Medium Rare.
Adding a few seasonal sides, Sauteed Corn and Spinach juxtaposing Las Vegas’ best Fried Chicken, Chilean Sea Bass performed expectedly well as did Bone Marrow and Mac n’ Cheese beneath a mountain of Truffles.
Refreshing the palate between bites of lean but rich Piedmontese Filet Mignon with Potatoes Dessert saw Creme Brulee plus old favorites down the line, Chef Vongerichten’s Chocolate Cake served with tableside theatrics and followed by Cheesecake plus exceptional Apple Pie.
Now with some time to get acquainted, a “Grand Opening” making official what fans have already come to know, Chef Francesco Di Caudo’s Basilico Ristorante Italiano at Evora finds the native of Italy looking to add much needed modernity to Las Vegas’ Italian dining scene.
Originally encountered at Ferraro’s in 2015, contemporary ideas better suited to sophisticated palates carried over to Anima and then Di Caudo’s first solo project, it is amidst upscale décor that diners are invited to relax on comfortable red chairs with stone, wood and Wine bottles adding elegance.
Fusing inside to patio through the bar, Cocktails built on Italian Spirits offered alongside regional Wines, service is convivial but polished while describing a menu featuring housemade Pasta, Pizza and the sort of starters prone to wow such as a trio of Supplì better than most in Rome and three Cuttlefish preparations including one with a veil over Squash and Yolk.
Priced appropriate to what is offered, Dashi Braised Octopus showcasing Francesco’s willingness to explore flavors outside his motherland with precision, Basilico’s duo of Duck works as well in the mouth as on Instagram whether creamy “Foiemisu” or the “Duck Cigar” unveiled in a puff of smoke.
Continuing with Trotello in the style of Caprese Salad, the words “light” or “refreshing” rarely applied to stuffed-Pasta, Strozzapreti brings all the heft of Veal Ragu fortified by Mushrooms while Di Caudo’s impeccable Risotto now comes perfumed by Espresso beneath Uni and Offal.
Now officially offering upright Mezze Maniche on the menu, a dish matured over the past eight years with Cinnamon and Caviar, Secondi feature Proteins perfectly cooked in the case of both Iberico Secreto and Scallops alongside spoon-tender Oxtails.
Bridging to Dessert with a caramelized Artichoke served tender beneath Chamomile Gelato none should leave Basilico Ristorante Italiano without tasting Liquid Nitrogen Parmigiano Gelato prepared tableside or the recently added Frangipane Tart with local Figs and Earl Grey Ganache.
