Born in West Dundee, John and Allison Reno’s CRAFT Donuts + Coffee inched closer to Chicago during summer of last year, an outpost inside the Des Plaines Metra Station offering several of the couple’s artisan rings for guests with the foresight to drive right past Dunkin.
Currently open from 8am until Noon Friday thru Sunday, COVID-19 precautions and convenient online ordering making the walk-up window, curbside handoff or delivery all viable options, it was with rain pelting down that six selections were found boxed and ready, the Gluten Free choice visibly smaller than the others and frankly depressing for those with Celiac or perceived intolerance who have to settle for such an insipid and texturally disastrous “treat.”
Leaving behind two-thirds of the outlier, CRAFT Donuts immediately earned their title with three Vegan Yeast-raised rounds, the fact that no Eggs or Butter can produce such a fluffy base unexpected while Toppings including thick Cookie Butter and stewed-Peaches plus Streusel came liberally applied and delicious.
\
Further impressed by Maple Chai, chopped Pecans adding a toasty linger to the already complex pairing, fans of Cake Donuts should keep an eye on CRAFT Donuts + Coffee’s rotating menu because although the standard Old Fashioned is good, Double Chocolate is a work of art thanks to the soft Brownie-like Dough fried just long enough to render the outer-edge crispy.
A West Loop resident long before Fulton Market became Chicago’s hottest hangout, Sepia’s reopening sees the Restaurant operating in a new era of social distancing and time limits while the current $65 prix fixe may just be the Windy City’s best Michelin-starred bargain.
Housed in a 19th century print shop since 2007, restaurateur Emmanuel Nony smartly recruiting Executive Chef Andrew Zimmerman in 2009 and since earning accolades from the French tire guide, JBF and Jean Banchet Awards, diners visiting Sepia in the era of Covid-19 will begin their evening with checked temperatures followed by city-mandates necessitating masks be worn any time staff approach the table with fresh serviceware or even a refill of Water.
Undeniably inconvenient, QR Code menus another anomaly amidst this temporary “new normal,” it is largely thanks to the room’s grand appearance and gracious service that an air of refinement is retained, though the greatest part of Sepia’s appeal remains attributable to Chef Zimmerman and CDC Kyle Cottle’s Food.
Best classified as “Contemporary American,” though oftentimes globally influenced and focused on seasonal Produce, dinner began with an amuse of lemony Cucamelons amidst modernist textures, a breath of freshness quickly gone and followed by the first of two “Parker Rolls” that were nothing like the Boston namesake but nonetheless buttery and delicious.
A complimentary duo in terms of influence, Zimmerman’s training at the French Culinary Institute and time at NoMI visible in finessed flavors while Cottle’s tenure with Achatz is evidenced by manipulated textures that act to enhance rather than just “show off,” Foie Gras Mousse comes curved at $15 supplement, and eaten left-to-right explores Liver’s ability to magnify everything from earthy Sunchoke Chips to dried Shiso and juicy Cherries.
Adding another $16 for a second plate from course two, Corn Agnolotti with Pickled Blueberries and popped Sorghum suspiciously similar to Marc Vetri’s dish at Osteria Fiorella just one week prior, suffice it to say that although good it in no way compared to Chawanmushi that reminisces of Quenelles de Brochet with a velvety mouthfeel and generous amounts of Lobster.
Not about to pass on Duck, the combination of Stonefruits and Midwest Onions acting as a deft foil to complex Sauce, Dessert sees newly-acquired Pastry Chef Lauren Terrill prone to whimsy, her globally-traveled palate presenting aggressively spiced Funnel Cake with Nuts, Berries, Peaches and Citrus.
Lemon Italian Ice Push Pop from Zarlengo Family of Chicago Heights
Although outsiders will suggest Las Vegas’ Pizza scene cannot compare to the likes of New York or Chicago it comes as no surprise to in-the-know locals that Michelin 2* Chef Noah Sandoval reached out to Metro Pizza’s John Arena when concocting the Dough for his Sicilian-style concept that recently took over the old Bite Cafe space in Ukrainian Village.
A collaboration called Pizza Friendly Pizza, its current location in the alley behind Bruce Finkelman’s Empty Bottle offering four daily Slices or Pies from a walk-up window, guests in the era of COVID-19 will find the space open Wednesday through Sunday from 4:30pm, social distancing assured by the fast-paced line and a kitchen that already operates with efficiency.
Priced at $4.50 per Slice, a smattering of Salads and Sandwiches plus well-priced Alcohol rounding out Pizza Friendly Pizza’s concise menu, those seeking a low-cost customizable Pie will be better served elsewhere as Sandoval predictably cuts no corners in terms of Ingredient quality or attention to detail.
Quick to gain popularity, a dozen patrons in line before the patio opened for business, it was fifteen minutes later that three squares and a locally-made Italian Ice were taken to seats along West Cortez Street, first bites of Rapini & Lemon bright with faint smokiness but most notable for Crust that is thick but buoyant with a crackling base and developed yeastiness.
Staying “cheffy” with Ruben’s Special, housemade Italian Sausage plus medium-spicy Giardiniera undeniably *Chicago* beneath Provolone, those seeking Pizza Friendly Pizza’s most usual Slice will find it listed as “Pepperoni & Basil,” but even here Sandoval sources Ezzo’s baked to crisp cups and matches it to aged Parm plus a bit of Mozzarella atop just a splash of Sauce.
Making a home in Logan Square since late-Summer 2018 Pretty Cool Ice Cream is the brain-child of Bang Bang Pie and Biscuits founder Michael Ciapciak in conjunction with Dana Cree, the pair’s focus on frozen treats forgoing the traditional “Scoop Shop” and instead tackling Ice Cream on a stick.
Now socially distanced during COVID-19 precautions, bleacher-style seating and photogenic interior closed to the public while two young men serve guests from a small window, it is via online ordering or a menu taped to glass that selections are made, dipped versus undipped and Vegan or otherwise comprising some thirty flavors.
Certainly not the Ice Cream Truck of yesteryear, prices between $3.50 and $5.50 justified by entirely Gluten-free onsite production of each and every Bar or Pop, additional piece of mind comes from designer packaging such that the edible component of each is unexposed to both employees as well as other customers.
Not a good spot for the indecisive, but freezing each pop in such a manner that one guest can manage at least two Bars without worry of melting, this visit began with a collaborative “Piecicle” – the idea of Bang Bang’s Key Lime retooled into something of Popsicle rather than Ice Cream with recognizable tartness but generally underwhelming texture.
Improving henceforth, two Pretty Cool signatures selected in lieu of seasonal options, it might be expected that the author of “Hello My Name Is Ice Cream” would have a way with flavors, the intensity of both Horchata as well as Peanut Butter dialed way up while coatings fractured to the tooth before slowly dissipating and leaving behind the crunchy components.
Owned and operated by the same family since 1950 it seems fair to call Pat’s Pizza and Ristorante an “institution,” and although both Chicago’s Pizza scene as well as the world itself have undergone unprecedented change over the last few years the Pizzeria at 2679 North Lincoln Avenue continues to focus on the fundamentals that have gotten them to where they are today.
Open seven days a week in Lincoln Park, just a few blocks from the Diversey Brown or Purple line, it is upon entry to the storied space lined in black & white photos that guests are greeted, socially distanced seating demarcated with all staff appropriately donning PPE.
Known for Tavern Style Pizza, or “Thin Crust” as Pat’s lists it on the menu, diners are additionally offered an array of Appetizers and Entrees plus three sizes of “Chicago Pan Pizza,” IE Deep Dish at about half the price of Lou’s, Uno or Gino’s.
Opting for the best of both worlds, the Pan taking longer to prepare and thus allowing adequate focus on each style hot from the oven, locals say one has not tasted a true “Cracker Crust” until they visit Pat’s, and far be it for this author to argue as the crisp base crackles to the tooth with pockets of air giving way to herbaceous Sauce, melted Cheese and crumbly but moist Fennel Sausage.
Apparently not the Restaurant’s original location, though the same oven is still responsible for each and every Pie, Pat’s deep dish comes extricated from its pan unlike other Chicago staples, and with Cheese better melted plus Crust richer with Butter the overall effect is a significant upgrade on more famous places without the tourists or lines.
Opened in late-Winter 2017, well after America’s Cupcake craze had tapered off, Jennivee’s Bakery has continued to accrue praise thanks to its unique approach including an East Lakeview location, exotic flavors and late-night hours plus exemplary customer service.
Currently take-out only amidst COVID-19, pre-ordering and delivery also offered via the usual third-party vendors, it was moments prior to 2pm that Jennivee’s was found open and welcoming, the clerk ready with recommendations while two additional individuals could be heard working in the kitchen.
Proudly LGBTQ+ owned and operated, Baker Jenni Vee an immigrant from the Philippines with no formal training but a dream plus the skills and determination to make it work, offerings are currently limited to Classics plus a few “Specialties,” the daily Cookie thin but soft-centered and crisp around the edges while Jennivee’s Ensaimada doesn’t necessarily resemble it’s Spanish namesake but remains soft and delicious just the same.
Using a Chiffon base to build Cupcakes and slices, the lighter texture still maintaining substantial moisture across all four flavors, suffice it to say “Classic” takes on a different meaning at Jennivee’s compared to Molly’s or elsewhere, her “Tres Leches” wet but surprisingly not messy while Mango, Ube and Young Coconut with subtle floral notes all achieve great balance thanks to delicate Mousse and textural fillings or toppings.
Chef’s Choice Pizza – Chris Bianco’s Tomatoes, Mushrooms, Charred Red Onions, Mozzarella Cheese, Pesto
Chef’s Choice Pizza – Prosciutto, Pepperoni, Chris Bianco’s Tomatoes, Fresh Mozzarella Cheese, Local Basil
Margherita Pizza – Chris Bianco’s Tomatoes, Fresh Mozzarella Cheese, Local Basil
Housemade Bombolini – Cinnamon-Sugar, Nutella
New York Brulee Cheesecake – Peaches, Local Basil
With Restaurants around the World cautiously serving diners amidst the pandemic Locale Italian Kitchen has continued to support Las Vegas since the earliest days of SARS-CoV-2, and with Chef Marc Marrone now steering Andy Hooper’s spot at Mountain’s Edge the Food has only continued to improve each day.
Nothing short of a destination in the far-Southwest, an area long in need of culinary enlightenment, Phase Two of Nevada’s reopening sees Locale offering dine-in and take-away from Monday through Sunday, the menu evolving daily and now “closer to the Restaurant’s original vision” according to those involved from the beginning.
Already delivered to the office thrice under Chef Marrone’s tenure, both events and Fourth of July takeout exceeding expectations, Tuesday’s delivery came from Mr. Hooper consisting of fourteen items, an abundance able to feed twenty-five at bargain prices considering both Ingredients and portions.
Professionally packed and temperature appropriate, a mix of regional Italian plates and Chef Marrone’s family recipes, nearly a decade at Tao/Lavo further contributing finesse, lunch began with a dialed-up Caprese Salad benefited by Onions and imported Olives while Housemade Garlic Bread delighted many alongside four different Pizzas including one with spicy Jalapenos and another upgrading Margherita with Pepperoni plus Prosciutto.
Lightening things up with Citrus-soaked Broccolini, plus U8 Shrimp bathing in Garlic and Wine atop Escarole, additional Secondi consisted of Sin City’s most robustly flavored Meatballs, the thick bed of Fontina Cheese Polenta and Sauce with some Heat building a true “Secondi” out of something usually offered as a Side Dish.
Adding a trio of Pastas, Rigatoni alla Grappa with Spring Peas and Sundried Tomatoes riffing on Vodka Sauce with impressive results, fans of Gnocchi need look no further than Locale for the lightest Potato Dumplings in Las Vegas, their buoyancy a brilliant foil to slowly-simmered Tomatoes and Pork Ragu while Seafood ‘Fra Diavola’ brought complex heat to fresh Shellfish and Di Napoli Tomatoes.
Doubling down on Dessert, Bombolini with the lightness of Malasada as delicious on their own as when dipped in Nutella, cheerleaders of Cheesecake need to make their way to Locale as soon as possible for a version that eats smooth yet slightly crumbly, dubbed “New York Brulee” but almost Basque in flavor.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Locale Italian Kitchen continues to serve excellent Food made from local Ingredients at a price point that is more than generous, and under the leadership of Marc Marrone the Food only seems to be getting better with each subsequent order.
RECOMMENDED: Rigatoni alla Grappa, Sunday Sauce Gnocchi, Giant Prawn Scampi, Anita’s Meatballs, Seafood ‘Fra Diavola,’ New York Brulee Cheesecake.
AVOID: N/A.
TIP: Follow @localelv on Social Media for hours, updates menu and specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Brought to Sin City by way of Louisiana-via-Illinois, Soul Foo Young offers “Asian Southern Cooking” within walking distance of North Las Vegas, and in an era where foodies, Food Trucks and fusion reign while “appropriation” is scorned the Restaurant continues to garner high praise.
The brainchild of Artisha Hall and mother Georgia Harvey, a craving for “Midwest-style” Chinese-American Cuisine combined with years of working inside Soul Food kitchens yielding the concept in 2013, it is on West Owens between MLK and J Street that guests will find the small space tucked next to Uppercuts Barber Shop.
Not the nicest part of Las Vegas, though safe by daylight inside a well-kept strip-mall, COVID-19 precautions currently limit Soul Foo Young to take-out and delivery, a number of apps as well as the Restaurant’s website facilitating sales, though the latter’s efficacy is – at best – questionable.
At the current location for nearly three years, and only recently re-opened after a brief pause, it was minutes prior to the scheduled 11:15am pick-up that doors were found locked, a small sliding window revealing someone who spoke as though they owned the place quoting “just a few more minutes.”
Returning to the car, 100ᵒF heat necessitating Air Conditioning and wasted gas while a young African American man received his Food, it was finally at 11:35 that further explanation of the delay was requested – everything from an ER visit to “11:15 is only fifteen minutes after we open” used as an excuse before the wrong order was presented, and subsequently blamed on the “3rd Party Ordering system” that exists as ordersoulfooyoung.com.
No longer making Egg Rolls or Beef Tamales listed on the website, but finally apologizing with a complimentary slice of Cake, it was eighteen minutes later that Food was unpacked for guests waiting back home, Pork Fried Rice delivering a smoky Barbeque slant quite different from the usual Americanized Chinese.
Turning next to Soul Food, seven “Whole Wings” included between the signature “Bruce Leroy” and an order with Fries, a combination of Spices gives the Poultry good flavor beneath crunchy Breading, though dollar-for-dollar moist Catfish wrapped in fried Cornmeal was a more enjoyable choice.
A better Soul Food spot than most for Vegetarians, Soy-soaked Rice with Eggs, Scallions and Bean Sprouts rivaling sticky Yams plus rarely seen Corn Pon for Mrs. Harvey’s best sides, those seeking a real “reason” to go out of their way for this spot will find it in Egg Foo Young that comes an inch thick and properly cooked with saporous Brown Gravy, plus a container of White Rice.
THREE STARS: Truly a family affair, and proudly taking a unique approach to both Soul Food and “Midwestern-Chinese,” Soul Foo Young is a worthy stop for those in the area or fans of Egg Foo Young, while everything else save for the Corn Pon can be found equally good or better, at a similar price, without excuses and on-time.
RECOMMENDED: Veggie Egg Foo Young, Hot Water Corn Bread, Yams, Catfish.
AVOID: The failure to mention mushy Mac n’ Cheese, flaccid Fries and Cake that tastes like Boxed Mix with Chinese Five-Spice is covered here.
TIP: Currently offering delivery and take-out from 11:00am to 9:00pm Tuesday through Friday and 11:00am to 6:00pm Weekends, though that start time seems a little arbitrary.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Cookie Gelato Sandwich – Black Cherry Gelato, Sprinkles, Whipped Cream, Hot Fudge, Caramel
Jenny’s Old School Ricotta Pie – Macerated Berries
Peach + Blueberry Tart – Honey Gelato
Tricolor Cake – Pistachio Gelato, Pistachios, Raspberry Jam
Born stateside and trained in the kitchens of Bergamo Italy Marc Vetri’s name may not carry the weight of some “Celebrity Chefs,” but at his eponymous Restaurant in Philadelphia there has nonetheless been a book full of reservations for two decades, and in November 2018 the husband, father, musician, author and humanitarian transported his iconic dining room 56 stories above the Las Vegas Strip only to see it soon-shuttered by COVID-19.
In many ways Sin City’s biggest opening of that year, Station Casinos’ willingness to invest in Fine Dining admirable even though such risks appear to be part of what eventually devastated The Palms, fans of Chef Vetri and Off-strip dining were granted a reprieve by way of Osteria Fiorella which took over the old Terra Rossa at Red Rock Casino in early July.
Begun as a pop-up, but officially announced as a permanent fixture with signage just last week, Osteria Fiorella takes its name from Vetri’s Pasta Bar back in the City of Brotherly Love, and although none will mistake the immense dining room with tiled kitchen plus patio as part of South Philly’s Italian Market the 1970’s soundtrack and warm service is nonetheless welcoming to all.
Reservations-requested and masks-required, thermal scanning at the Casino entrance providing an added layer of safety, it is upon seating that guests are offered the choice of disposable or QR code menu, socially-distanced seating keeping noise levels modest even during a surprisingly busy Senior Wednesday.
Dividing the decisions into six sections, all priced approximately 25-40% less than those familiar with Vetri Cucina may recall, complimentary Bread began the evening right with two styles, Seeded Sourdough robust and well-suited to good Olive Oil while Durum Wheat Focaccia acts best as a fluffy means to sop up Sauce, as is intended with Sal’s tender Veal, Pork and Beef Meatballs abutting whipped Cheese and stewed Tomatoes.
Honoring old-school Italians across the menu, Fiorella a former Sausage shop owner and Sal Marc’s father, Pasta-making follows time honored tradition with an eye toward modernity, ribbons of Pappardelle peerless amidst Braised Duck and salty Olives while seasonal Sweet Corn dazzles at the center of Agnolotti pockets decorated in pickled Blueberries plus Basil.
Never overlooking Vetri’s legendary Gnocchi, so light they might float off the plate were it not for Brown Butter and frizzled Leeks, Salad and Contorni sat the sideline in favor of a Wood-Oven Pizza topped with imported Mortadella plus vibrant Pesto served alongside the $58 Veal Chop Parm that can easily feed two with its golden-crisp Meat, top-tier Cheese and bright Tomatoes.
Turning Dessert over to Pastry Chef Ashley Costa, one of Las Vegas’ most under-discussed talents dating back to her days at Carnevino, Osteria Fiorella’s sweets trend a little more casual than what was once served high atop The Palms, but whether one opts for a creamy Custard Bonet or elegant Tart made with Seasonal Fruits they most certainly should not miss out on Tricolor Cake that eats like a supersized version of the iconic Cookie or Jenny’s Cinnamon-rich Ricotta Pie – though the daily Gelato “Sandwich” is also delicious and well-portioned for a couple.
FIVE STARS: On August 27th 2010 this author flew from Ohio to Philadelphia just to taste the Food of Marc Vetri, both that meal as well as another two years later equally remarkable, and although much has changed both personally and globally in the decade between the simple truth is that Chef Vetri remains one of America’s greatest Italian Chefs while GM Matteo Giacomazzi’s hospitality and Desserts from Chef Costa further elevate Osteria Fiorella into a destination for both casual diners and gourmands.
RECOMMENDED: Sal’s Meatballs, Ricotta Gnocchi, Corn Agnolotti, Veal Chop Parm, Jenny’s Old School Ricotta Pie, Tricolor Cake.
AVOID: N/A.
TIP: Currently open Wednesday through Sunday 4:30pm to 9:30pm. @osteriafiorella on Social.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Started as a counter-service concept inside T-Mobile Arena, Graffiti Bao has been making itself known to Southwest Las Vegas since September 2019, the opportunity to cater Marc Marrone’s Food in February going over so well with staff that delivery from 7355 South Buffalo Drive has been requested seven times since.
Previously discussing Chef Marrone’s background here, time with Tao Group unequivocally involved in Asian Cuisine capable of satisfying both discerning diners and those content with chains, it was on August 6th that Marc additionally folded Gemma Gemma’s Square Pies into the same space, the homage to his late-grandmother equally inspired and easily incorporated into Monday’s office lunch experience.
Always timely, Graffiti Bao employees clad in PPE arriving with service ware and several trays at 11:30am, Crab Rice was predictably the first stop for many, and although the funky Fish Sauce and restrained heat were once again highly praised Graffiti Bao’s Sweet Sesame Beef went just as quickly with the entire tray gone by noon.
Continuing with Orange Duck, the quality of Graffiti Bao’s sourcing shows well from Protein to Produce, two styles of the Restaurant’s eponymous Buns satisfying diners on this day with a third tray of folded Bao serving as a delivery mechanism for Marrone’s tender Short Ribs with Chili Jam, Mint and Citrus.
Rounding out the Asian allotment with Crispy Chili Garlic Noodles and Spring Rolls, the latter often overlooked but amongst the best of their kind thanks to an oilless exterior housing plenty of meat and flavor, Gemma Gemma’s continued the smorgasbord with a “Bronx Chop Salad” beautifully blending Meat, Cheese and Vegetables with Red Wine Dressing on the side.
Arguably Las Vegas’ hardest working Chef, particularly since the onset of COVID-19, Chef Marrone’s current collection of 6” “Signature Pies” changes daily, and with each built atop 72-hour fermented Dough that eats light with a crispy edge the designation of *best* comes down to personal preference, though in the opinion of this author Vodka Pep and Bianco got the nod on this day.
Almost willing to forgo Dessert in favor of another slice topped in charred Onions, Pistachios and Honey, at least until Marc’s Social Media account teased a photo of Cannoli, fans in search of Sin City’s best Shell will want to take a close look at what Gemma Gemma’s has to offer, an almost-laminated shatter giving way to sweetened Cheese filling studded with a choice of fun toppings.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Gemma Gemma’s Square Pies sees Chef Marc Marrone add yet another concept to his cadre, and alongside Graffiti Bao’s unparalleled customer service it will be difficult to order one without the order (at least monthly) from now on.
RECOMMENDED: Royale with Cheese Bao Buns, Sweet Sesame Beef, Crispy Chili Garlic Noodles, Braised Short Ribs, Mandarin Orange Duck, Bronx Chop Salad, Vodka Pep Pie, Bianco Pie, Cannoli.
AVOID: N/A.
TIP: See the website for current offerings and follow @graffitibao + @gemmagemmapizza + @chefmarcmarrone on social for specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Ube Monster Cookie with White Chocolate Chips and Cashews
Double Chocolate Yema Monster Cookie with Filipino Sweet Custard Filling
Calamansi Cheesecake
Named after a popular crop in the Philippines, and a favorite nutritious snack of Chef Ramir Bolanos DeCastro, Purple Potato unfortunately shut its doors in the middle of 2019, the closure after just 21 months largely a result of location rather than Food as the healthy Bowls and quick-casual Sandwiches were almost universally well-received.
Now a year older and wiser, SARS-CoV-2 having entirely reshaped an Off-Strip dining scene that Chef Ramir helped to initiate with Yonaka in early 2013, Purple Potato recently reemerged as an online shop featuring the Restaurant’s signature “Monster Cookies” alongside other Ube-based treats and Filipino Pastries.
Well-priced and delivered free to Las Vegas as well as Henderson, this day’s order acting as Breakfast for an office of twenty-five, it was prior to 7:15am that Ramir arrived porting several boxes, his all-new Caramel Polvoron Donuts arguably even better than the reference-standard pockets stuffed with Ube that were tasted in July.
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 Cheesecake, this day featuring Calamansi that adds bright Citrus notes to velvety Cream Cheese atop a robust Graham Cracker Crust.
Onward to an old favorite, six Monster Cookies weighing in at 10 ounces each, Chocolate Chip Walnut Ube Fudge is still remarkable thanks to its heterogeneous texture while Oatmeal Mango Cranberry Monster Cookie fares equally well, though for those seeking something more #instagramworthy the brilliant purple Ube with White Chocolate and Cashews and Double Chocolate with Filipino Sweet Custard Filling are equally delicious and more unique.
N/A: Making it blog policy to not ‘rate’ places based on catering alone it is great to have Purple Potato back in any format, and although Sushi, Bowls and Wraps are currently not offered Chef Ramir Bolanos DeCastro’s Desserts are better than ever with no lack of creativity and bargain pricing, plus free delivery.
TIP: COVID-19 precautions are followed with touch-free delivery available for free (within 25 mile radius) on all orders over $30. Delivery days are Mondays & Fridays. contact@purplepotatolv.com for more information.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Although partners Jimmy Li and Joe Muscaglione have their work cut-out for them in making ShangHai Taste successful during a global pandemic, it is within the duo’s former Niu Gu that a new concept titled Suite 16 Seafood House debuted on August 24th.
Tucked inside Mountain View Plaza at Spring Mountain and Jones, just behind China Mama, it is upon entry that eyes are immediately drawn to stylish décor surrounding a raw Shellfish bar, and following Chef Li’s time at 3 Villages, 1900 Asian Cuisine and the already-mentioned Restaurants it is no surprise that everything on-site is made-to-order from scratch daily.
Seating approximately ~20 guests from 5pm, the menu still a work in progress but poised to expand, it is upon checking in at the hostess stand that guests are led to booths or tables, service predictably professional and the space itself spotless with all staff donning PPE.
Visually similar to Niu Gu, and again eschewing the usual hundred-item hodgepodge of plates intended to please everyone, Suite 16 instead focuses on three bases and four Sauces, while Appetizers including funky bite-size Sausages and a generous $9 Salad with lots of Seafood serve to whet the palate.
Working without a Liquor license, Mr. Muscaglione’s extensive knowledge of Tea finding both hot and cold options offered alongside bottled Soft Drinks, it was while music played quietly that four guests partook in all Suite 16’s current styles, “Sicilian” coming first with Tomatoes, Olives and Capers building the complex Broth surrounding a base dubbed “the Lobster Club.”
Fair-priced considering the Ingredients, Shellfish currently flown in five days a week, bowl two featured a base called “the Full House” with King Crab standing alongside Zucchini, Scallops, Clams, Shrimp and Cod amidst plenty of Garlic, the spice-factor turned up and then progressing to sweat-inducing by way of “Curry Hurry” that the majority of diners decreed their favorite.
Not skimping on Rice quality, a well-known Chef in the group commending Jimmy’s choice of Grains that have flavor and texture to stand up against each Sauce, “Creamy Creamy” rounded out the evening smoothly with subtle sweetness that tastes almost Thai in inspiration.
N/A: Not yet officially open at the time of this visit, Chef Jimmy Li and Joe Muscaglione are once again taking a chance in Chinatown, and much like its predecessor Suite 16 represents a wholesale shift in culture for the area with results anything but guaranteed despite fresh Seafood, great service and fair prices.
Papa a la Huancaina – Boiled Potatoes, Creamy Yellow Pepper Sauce
Picarones – Peruvian Pumpkin Doughnuts, Fruit Honey
The second of three locations, Peru Chicken at 3886 West Sahara Avenue seeks to fill a niche in Las Vegas, and via combination of classic recipes plus fair prices the Restaurant provides a commendable representation of what is commonly seen throughout similar casual venues in Lima.
Self described as “specialists in Grilled Chicken and authentic Peruvian Food,” the latter always polarizing on domestic grounds considering the difference in Ingredients, it was through Peru Chicken’s website that an order was placed for 11:00am pick-up, not one item ready on arrival which led to a twenty-minute wait amidst socially distanced seating.
Happy to see all staff and guests in PPE, women’s soccer on television while Spanish music played overhead, it was just after 11:35am that all items were unpacked at home, Pollo a la Brasa juicy but not quite crisp as it probably is on-site while sides of fried Yucca and Plantain were excellent both on their own and when dipped into medium or spicy Aji.
Sticking to traditional dishes, $17 for Lomo Saltado a good deal for tender Beef and sautéed Vegetables served over Rice plus Fries, suffice it to say that Chicharron was a bit overcooked and thus dried out while China’s enduring influence was visible in well-seasoned Chaufa.
Fairly sure crinkle-cut Sweet Potato Fries aren’t “Peruvian,” but willing to admit they are enjoyable, Papa a la Huancaina definitely fits the bill as “authentic” and delicious, as do made-to-order Pumpkin Donuts and al dente Linguini with a Pesto-like Sauce and top notes of Baking Spices.
THREE AND A HALF STARS: Making a concerted effort to replicate several Peruvian dishes, Peru Chicken on Sahara performs admirably, though Chicken lacks the aromatics found in South America while staff’s unapologetic take on timeliness and a few dishes that seemed rushed suggest room for improvement.
Pancake-Pork Sausages “Corn Dog style” – Blistered Maple Syrup, Cracked Pepper, Powdered Sugar
Hot Wings – Cholula Aioli, Ranch Dressing
Summer Melon Platter
“Duck a l’Orange” – Foie Gras, Orange Segments, Buttermilk Pancakes, Maple Syrup
Peach Cobbler – Brown Sugar Streusel
Having previously discussed Johnny C’s Diner here, plus four faultless cateringgigs, it was an honor to call on Chef Church and his team for another #supportlocal Lunch on Thursday, Sous Chef Sam Brooks and Johnny arriving on time with a bounty of items carefully packed and temperature appropriate from fifteen minutes away.
All-in approximately $20 per diner, a cost more than warranted by quality Produce and portions that guaranteed several staff members also went home with dinner, it was from daily specials plus seasonal Fruits and Vegetables that lunch was constructed, Johnny’s Seasonal Market Salad on this day featuring Pasta plus a diversity of flavors and textures married together by Citrus.
Leaning further into Summer with a beautiful Melon platter, four organic varieties out of California plated alongside Strawberries and Grapes, those seeking *heat* instead of sweet found it in Cholula Chicken Wings, complaints that Johnny’s Sauce was too mild last time certainly not repeated as the whole tray was depleted in thirty minutes.
Again including containers of housemade Pickles, delicious on their own and better atop “LJ3 Sliders” matching Beef griddled medium to Cheese and Special Sauce, those seeking Sin City’s best Pulled Pork should not forget Johnny C’s simply because they don’t specialize in BBQ, each morsel slathered, tender and tangy with JC’s Brown Butter Cornbread providing a makeshift Bun.
Turning the clock back to Breakfast, Pancake-Pork Sausages on a stick anything but Jimmy Dean, those with more adventurous palates can instead enjoy their Buttermilk Batter topped in perfectly seared Duck Liver and Oranges before finishing up with steamy Peach Cobbler topped in Brown Sugar Streusel.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Johnny C’s combination of products and talent is nothing short of remarkable while the price-point is an undeniable bargain for quality Cuisine capable of pleasing a wide range of palates.
RECOMMENDED: Every single dish served this time was exemplary.
AVOID: N/A.
TIP: Currently open Monday through Sunday: 8:00am until 3:00pm for Take-Out and Dine-In. Follow @johnnycsdiiner on Social Media for events as well as specials. Call 702-263-0146 for reservations (encouraged) and use convenient online ordering or Chownow for take-out.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Tasted for the first time five days prior, it was via special request that two-dozen Wicked Donuts were delivered to the office on Thursday, the fact that many were still warm-to-touch attesting to freshness even though execution varied from excellent to below-average.
Already discussing Pastry Chef Robert Teddy’s background here, and told more recently that Wicked Donuts had “let the kitchen manager go” as a result of inconsistency, it was from the soft-opening menu that thirteen styles were tasted, classics both Raised and Cake buttery with premium handmade toppings including real Vanilla Bean and rich Chocolate Ganache.
For now rotating options daily until the official Grand Opening, Maple Iced Brioche a thing of beauty with the flavor of upscale French Toast, fans of Lemon not looking to go all-in on “Premium” Lemon Meringue Pie will likely be pleased by “Lemon Poppy Cake” while those seeking something a little more sinful should take a look at Wicked Donut’s idea of Cookies & Cream.
Getting “fancy” with Blueberry Bliss, the taste of real Fruit enrobing a crispy golden ring that eats like good Pound Cake, it is unfortunate that neither Apples nor Pears found their way to the center of a Fritter that is frankly disastrous while “My Favorite Martian” tastes good despite this specimen entirely lacking the promised Strawberry Compote.
Improving with the Pink Lady, Granulated Sugar and two forms of Hibiscus blooming sweet yet delicate across the palate, PB&J continues to occupy rarefied air as one of Sin City’s best Donuts while the Praline-esque Sticky Sinn-a-Bun outperforms many Restaurant’s plated Deserts at a fraction of the price.
THREE AND A HALF STARS: Acknowledging the perils of “soft opening” in an era where everyone can post their opinion online within minutes, an experienced palate will immediately notice Wicked Donuts quality dwarves anyone locally from Toppings-to-Base, but until recipes are dialed-in it is hard to know whether what one orders is what they’ll receive.
TIP: Awaiting the Grand Opening, Wicked Donuts is Drive-Thru only, and per signage “6:30am until Sold Out.” @wicked_donuts and @wickeddonutsusa on Social.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Mini Cuban Sandwich – Slow Roasted Pork, Niman Ranch Ham, Swiss Cheese, Housemade Pickles, Dijonnaise, Housemade Cuban Roll
CK House Slider – Grilled Grass-Fed Beef, Cheddar Cheese, Applewood Smoked Bacon, House Pickles, CK Potato Bun
Mini “K.F.C.” Korean Fried Chicken – Korean-inspired Fried Chicken, Sriracha Slaw, Ube Bun
Turkey Avocado on Wheat Sandwich – Sliced Turkey, Smashed Avocado, Swiss Cheese, Tomato, Micro Greens, Housemade Whole Wheat Bun
Cobb Salad – Chopped Romaine Lettuce, Organic Grilled Chicken, Avocado, Boiled Egg, Applewood Smoked Bacon, Grape Tomatoes (House Potato Chips, CK Ranch Dressing, Point Reyes Blue Cheese on the side)
Garlic Parmesan Smashed Potatoes
Carrot Cake
Peach Kouign Amann
Nutella Kouign Amann
Triple Chocolate Cookie
Chocolate Chunk Cookie
Always happy to #supportlocal with one of Sin City’s very best, CRAFTkitchen again catered lunch on Tuesday, Chef Blinn predictably arriving early with all the necessary serviceware and this time wowing staff with several current menu items plus one old favorite.
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 eleven dishes were unpacked, the Cobb Salad with accoutrements on the side favored by many while all-new 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 four 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 a delightful Cuban, slightly inauthentic but bettered by ingredients such as Niman Ranch Ham, Housemade Pickles and Sauce plus a toasty golden Roll, those seeking something “lighter” found their needs met by sliced Turkey stacked with Tomatoes and Avocado on a multi-grain Bun.
Not about to forget Dessert, two trays of Las Vegas’ best Carrot Cake receiving universal praise, it was as an added bonus that four additional Baked Goods were provided, CRAFTkitchen’s signature Kouign Amann dressed first in Peaches then Nutella while two Cookies were textbook in terms of texture from crispy rim to soft-center.
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 guests of what made Jaret and Tami’s place great to begin with.
TIP: Patio or Dine in Reservations Recommended. Curbside & Delivery Available. 10% automatic Food discount via “Online Ordering” on CRAFTkitchenlv.com vs. other delivery apps. Open 7 days, 8-3pm.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Plateau de Fromage – Paris Ham, Brie Cheese, Reblochon Cheese, Soft Goat Cheese, Comte Cheese, Homemade Fig Jam, Candied Pecans, Apple Slices, French Bread
Summer Fruit Croustade with Pastry Cream
Blueberry Bostock
Pain au Chocolat
Summer Fruit Danish with Pastry Cream
Apricot Danish
Brioche with Strawberries and Pastry Cream
Palmier
Almond Croissant
Cinnamon Roll with Frosting
Butter Croissant
Located just north of the I-215 on South Rainbow Boulevard, Rosallie Le French Café represents a work of passion from Jonathan Pluvinet, the native of Nice whose family owned a similarly named restaurant back in France.
Already Las Vegas’ premier bakery for French Pastry, guests visiting after a brief COVID-19 closure will find safe social distancing and PPE-use in practice, plus a bounty of old and new favorites from lead Baker and General Manager Christophe.
A recent favorite for catering, but even better when dining amidst Chef Pluvinet’s handmade furniture and décor, Saturday at 11:00am found the space filled to every-other-table capacity while guests enjoyed a wide range of Salads, Sandwiches, Tartines and Viennoiseries.
Taken to-go on this occasion, Rosallie’s works soon shared amongst six, many guests began with well-sourced Cheese alongside handmade Rolls plus candied Nuts and Fig Jam, the latter particularly delicious with spreadable Goat Cheese and also on Christophe’s wispy Butter Croissant.
Summer-focused as relates to several items, both a traditional Croustade and Danish offering mixed Berries on a cloud of Pastry Cream, additional seasonal highlights included a ripe Apricot Danish plus Bread Pudding-like Brioche that dates back decades to the baker’s Grandmother, currently topped with Strawberries.
Always happy to indulge in Bostock, fresh-baked Brioche slathered in housemade Almond Paste with Blueberries baked in, a Palmier predictably disappeared quickly while laminated Pain au Chocolat, Cinnamon Roll and Pluvinet’s world-class Almond Croissant required self-restraint so that those who eat slower could get a taste.
FIVE STARS: From the day Jonathan Pluvinet opened Rosallie on South Rainbow the need to visit Las Vegas Blvd for great French Pastry vanished, and although competition has sprouted up none are in the same class as what he and former Jean-Philippe maestro Christophe are baking daily.
RECOMMENDED: Summer Fruit Croustade, Blueberry Bostock, Apricot Danish, Brioche with Strawberries and Pastry Cream, Palmier, Almond Croissant, Cinnamon Roll with Frosting.
AVOID: N/A.
TIP: Follow @rosallielefrenchcafe on Social Media for specials at both locations.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
A former Food Network winner on Cake Wars, but perhaps better known by locals for M. Antoinette Cakes, La Sugarie at the Venetian and confectionary sculptures inside Neiman Marcus, Chef Robert Teddy has now decided to take on gourmet fried Dough at Wicked Donuts in Summerlin.
Currently in soft-opening mode at 9490 West Lake Mead Boulevard, the inside debuting “soon” which has so-far led to drive-thru lines spilling over into the street, Wicked Donuts officially started selling on August 8th, though through a series of pop-ups at The Coffee Bean & Tea Leaf some guests may already have had a chance to sample Chef Teddy’s unique Brioche-style base.
Trained by Belgian master Pastry Chef John Espelund, and later educated at The Art Institute of Seattle, Robert self-describes himself as “an artist first and then a Chef,” but no matter which order the bearded baker wears his two titles Wicked Donuts menu sets a high bar for both visual appeal and taste.
Still in the midst of renovating a former Jack In The Box, lengthy waits in the safe social distance of one’s own automobile drawing the ire of social media “Karens” surprised to find small-batch Artisan flavors gone quickly, Wicked Donuts lists its hours like many of America’s best Doughnutteries, “6:30am until 2:00pm, or Sold Out” daily.
Following an aggressive Rockabilly theme, Robert himself (alongside others) responsible for high-style packaging, prices range just $1.25 to $2.95, or about half of top-tier spots like Side Car and Blue Star for hand-made Dough, Frosting and Toppings without Artificial Colors or Preservatives.
Eventually planning to sell 24+ flavors, but currently rotating options daily until the official Grand Opening, guests seeking “simple” will find Classics such as Glazed and Chocolate Iced, though between a buttery crumb, real Vanilla Bean and true Chocolate Ganache the flavors are far more developed and less sweet than spots using commercial mixes sold by US Foods or Sysco.
Getting “fancy” with Blueberry Bliss, the taste of real Fruit enrobing a crispy golden ring that eats like good Pound Cake, additional $2 choices include Boston Crème indistinguishable from the northeast icon while Mojito scales back the Mint in favor of Citrus.
Unfortunately finding “She Devil Red Velvet” a touch dry, the addition of Cocoa Powder perhaps in need of additional Fat to compensate, additional offerings on Wicked Donuts’ “Premium” line fare better, PB&J and Lemon Meringue Pie both pitching their namesake flawlessly while Sticky Sinn-a-Bun eats like a New Orleans Praline quadrupled in size.
Planning to add Vegan, Keto and Gluten-free options once at full-speed, “Spotlight” provides a good description for Chef Teddy’s most elaborate creations, and although “Blue Suede Banana,” riffs well on Sin City’s obsession with Elvis, even better are “Atomic Cherry” with its airy pink Topping and “Caramel Sutra” featuring soft Brioche and lightly salted Glaze wrapped around a creamy Caramel center.
FOUR AND A HALF STARS: Acknowledging the perils of “soft opening” in an era where everyone can post their opinion online within minutes, an experienced palate will immediately notice Wicked Donuts quality dwarves anyone locally from Toppings-to-Base, and it does so with better Ingredients at a price that is more than fair.
TIP: Awaiting the Grand Opening, Wicked Donuts is Drive-Thru only, and per signage “6:30am until Sold Out.” @wicked_donuts and @wickeddonutsusa on Social.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Inhabiting the former Nora’s space since March of 2018, Phase 2 of Nevada’s reopening finds Pizzeria Monzú rebranded as Monzú Italian Oven + Bar, Chef Giovanni “Gio” Mauro recently partnering with James Beard Foundation Semi-finalist Nicole Brisson to expand on a concept many already consider to be one of Las Vegas’ very best.
Named for an old Sicilian term of reverence, and rightfully serving “Authentic Sicilian-Inspired Cuisine” per the Restaurant’s website, guests may recall Gio not only as a son of the family that operated Nora’s for decades, but also for North Las Vegas’ Old School Pizzeria where Mauro’s “respect for ingredients” philosophy has been on display since 2011.
Inhabiting two-stories at 6020 West Flamingo Road, hours from 4:00pm until 10:00pm Wednesday through Sunday finding tables well-spaced in full view of the kitchen, it after a quick temperature check that masked patrons are granted entry, service predictably professional yet friendly though management’s decision to allow one employee to work with shield and no mask is unfortunate.
Playing a mix of music overhead, just loud enough to drown the din without being obtrusive, it was after perusing Food and Beverage options that Chef Brisson was given carte blanche, a mix of Gio’s classics and plates inspired by “Female Chefs who have influenced our cooking” marching out in four courses over 120 minutes.
Committed to seasonality, and eschewing commercial Yeast in favor of natural fermentation utilizing a starter derived from Apricots alongside 300+ years of tradition that began on the Island of Ischia, dinner commenced with a pitcher of Cocktails alongside three “Taverna Snacks,” fried Olives salty but balanced while Meatballs wrapped in Lemon Leaves and stuffed Squash Blossoms tasted precisely like something one might find in Naples.
Next taking a look at Monzú’s Bread, first topped with a vibrant Tomato Terrine from the August “Four Course Chef’s Tasting,” suffice it to say Chef Brisson’s considerable knowledge of Italian cuisine shines through in everything she touches, Ravioli con Radicchio assertively bitter but still accessible while Spaghetti alla Chittara “Mare e Monti” brings the fire with imported ‘Nduja finding its foil in naturally sweet Corn Crema.
Slowly savoring Monzú Artisanal Sourdough Bread Tasting, warm with Butter followed by garlicky grilled slices topped in Anchovies and Pizza-like wedges with a developed cornicione, the actual Pizza at Monzú follows Roman “Pizza alla Pala” ideals, high-hydration and lengthy fermentation creating a crisp base and easy digestibility with pronounced yeastiness.
Splitting one Pie into two of a dozen Topping-combinations, spicy Calabrian Sausage smartly accented by Honey and Blue, those seeking something even more unique will no doubt find it in “Vegas Meets Italy Pizza” where dueling Cheeses form a soft backdrop to Pistachios, Dates, Tomatoes, Prosciutto and Arugula.
Not about to miss Gio’s Crespelle al Forno, its multitude of layers lacking the tooth of traditional Lasagna and instead eating like a cloud of Meat, Cheese and Sauce, August’s “Involtini di Pesce Spada e Melanzane” stands out with inspiration from Nora Mauro as firm flesh comes across moist yet flavorful with a faint bit of sweetness to counter the bold aromatics of Fennel.
Turning Desserts over to former Joel Robuchon Pastry Chef Nicholas Forte, a quartet of items running the gamut from modern to tradition, those who don’t love Coffee will probably want to skip Semifreddo Affogato that comes with a tableside shot of Espresso, and even though it is indeed good this riff on Tiramisu nonetheless falls short of classic Sfingi stuffed with Ricotta Cream as well as seasonal Lemon Cake and the refreshingly light “Granita di Anguria.”
FOUR AND A HALF STARS: Familiar with Chef Giovanni “Gio” Mauro’s work at Old School Pizzeria in North Las Vegas, it was after five months of self-imposed restrictions that dining out resumed on Thursday, and with Chef Nicole Brisson currently offering a hand Monzú Italian Oven + Bar proved a worthy contender in any discussion of Sin City’s best Italian Restaurant.
RECOMMENDED: Polpettine, Aspic di Pomodoro con Fettunta, Monzú Artisanal Sourdough Bread Tasting, Spaghetti alla Chittara “Mare e Monti,” Vegas Meets Italy, Crespelle al Forno, Sfingi di San Giuseppe.
AVOID: N/A.
TIP: Dine-in available from 4:00pm until 10:00pm Wednesday through Sunday with reservation, or Curbside pickup and No-contact delivery during similar hours facilitated by GrubHub.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Lean Brisket, Fatty Brisket, Smoked Turkey, Beef Hot Links
Pecan Pie
Big B’s Texas BBQ opened its second location just prior to Halloween 2019, and on Thursday during Phase Two of Las Vegas’ COVID-19 re-opening plan 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.
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 original debuted in January 2016, it was just prior to lunch 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.
Already an office favorite, and even more convenient since “II” opened down the street, guests this afternoon found familiar favorites hot and fresh, the inclusion of all necessary plates, utensils and serviceware a given just as has always been the case.
Currently available for dine-in and take-out, COVID-19 precautions seeing all employees clad in PPE, it was really no surprise when Macaroni and Cheese as well as Hot Links were quickly depleted, with a pair of gooey Pecan Pies soon to follow.
Texas through and through, wood driven up from the Lone Star State 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 – as do Sin City’s best BBQ Beans imbued with their trimmings.
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.
\
