A locals’ favorite since 1999, with four locations including two inside SJU airport, Gustos Coffee Co. was formed at the same time as Daniel Omar Torres and Grisel León relationship, the couple’s presence in many of Puerto Rico’s top eateries attesting to quality Beans treated with care.
Sourced from farms in Yauco, the same head Roaster in charge from day one assuring consistency, it is inside the spacious store at 954 Ponce De Leon Avenue that guests will find friendly Baristas and assortment of merchandise, everything from shirts to socks lined up next to Espresso machines and Pastries.
Puerto Rico born and bred, a commitment to the Island proudly promoted in Gustos’ literature, it was on a particularly humid morning that Cold Brew was selected, the brew’s maturity yielding complex notes of Cocoa and medium acidity well-suited to cleansing the palate between bites of a toothsome Corn Muffin.
Also with an on-site Kitchen, a variety of Tostadas and Eggs made-to-order, it was on the outdoor patio that two addition Baked Goods were tasted, the Chocolate Chip Cookie a bit over-baked and thus hard while a square of Apple Cinnamon Cake was aromatic and lightly sweet beneath buttery Streusel.
El Conflicto – Barrilito Run, Ginger Extract, Pineapple Juice, Coconut Cream, Coconut Water
Bean, Plantain and Pork Soup
Baccala Fritters
Bunuelos
Mahi Mahi Nuggets
Fried Local Cheese with Guava Cream
Loaded Yuquitas
Octopus, Fish, Shrimp and Mussel Mofongo
Mamposteao
Tres Leches Cake
Anise and Rum Digestif with 3 Coffee Beans for Love, Health & Money
Long known as one of San Juan’s most popular eateries, it required a global pandemic for Casita Miramar to finally begin accepting reservations, but unless you are a well-known local fluent in Spanish keep expectations low for outdoor seating or gracious service.
Open Wednesday through Monday in a largely residential area, the stately Spanish villa expanding across several rooms decorated in mixed furniture and holiday lights, it was minutes before a 6:30pm reservation that two guests arrived, a twenty minute wait as several local parties were seated followed by a lengthy walk to a dim, warm area clearly set aside for tourists.
Family operated with chalkboard menus, traditional comida Criolla the focus across roughly two dozen plates, it is as a welcome that each table is presented with Soup and Fried Cod – unless of course staff “forgets” the latter until the astute diner sees it served to every other table and requests an order, which then causes a subsequent *sixty* minute delay between Appetizers and Entrees.
Trying to set aside service gaffs, the aforementioned multiplied several-fold by plates arriving at the wrong table and empty Water glasses, Food consists of historic recipes such as Bunuelos with Taro, Cheese and Chorizo plus fried Fish and Casita Miramar’s famous local Cheese that eats like Indian Paneer atop Guava Puree.
Most impressed by modern “Loaded Yuquitas,” think Poutine with Yuca and Pork, it was following the inexplicable delay during which the server catered (incessantly) to a table with more dietary restrictions than common sense that Mofongo arrived, its texture only average though the Seafood was plentiful while traditional Rice called Mamposteao was admittedly quite delicious.
Attempting service recovery with complimentary Bunuelos, a dish already bought and paid for earlier, it was along with the check that Tres Leches and a shot of Anise-infused Rum arrived, both pleasant but not enough to justify dining in a place that clearly treats some guests far better than others.
Now with seven locations in Puerto Rico and one in Orlando Señor Paleta can fairly be considered Puerto Rico’s top purveyor of frozen confections, the Island’s heat and humidity building a perfect environment for artisan Popsicles whether ordered indoors or at one of their kiosks.
Created by Jennifer Serrano and Ramon Ortíz, locals who saw a niche and started in Old San Juan before expanding to Conando, Señor Paleta specializes in creating artisan Paletas with or without dairy in flavors both unique and traditional.
Suggesting sustainability and all-natural Ingredients, the 1104 Ashford Avenue address peaceful at 1:00pm on Monday, it was in exchange for $13.50 that three flavors were received, her Mango Strawberry Sorbet disappearing in a series of licks while this writer opted for icy Caramel Gelato and smoother Cream Cheese with an adherent layer of Guava.
Located one block from Kasalta in Ocean Park Pirilo Pizza Rustica’s second location draws a more local crowd than the Old San Juan flagship, lunch on Monday mostly quiet save for music overhead while servers are quick and pleasant.
Open daily at 11:30am on Calle McLeary, a quaint open-air environment cooled by fans wrapped around the bar, it was after perusing the QR-code menu that three items were requested, the Octopus tender and bold with Garlic while three Empanadas were each light and flakey with ample amounts of filling.
Slowly enjoying Appetizers, in particular the Pastry with Seafood, it was not long before “La Pampa” arrived, its meaty toppings unfortunately undermined by “sold out” Chimichurri (at 11:45am) and an unleavened Crust that went unfinished and allowed enough remaining stomach space to enjoy world-class “Quatro” Leches Cake given added smoothness by Coconut Milk.
Media Noche Sandwich – Sweet Bread, Swiss Cheese, Roast Pork, Ham, Mustard, Pickles
Beef and Plantain Empanada
Yuca Relleno
Quesito
Chocolate Chip Cookie
S’mores Tart
Carrot Cake
When it comes to casual Breakfast offerings San Juan’s Ashford Avenue looks a lot like Las Vegas Boulevard, many big chains in competition with limited mom n’ pop spots and Hotel dining such as Sobao by Los Cidrines at the AC.
Opened in 2017, street access inviting locals as well as tourists to a quick-service concept still practicing strict Social Distancing, it is while in line that a digital menu and glass cases display Sobao’s offerings, some distinctly Puerto Rican while others take inspiration from Cuba or mainland America.
Practiced in brevity, neither staff at the counter nor bussers particularly pleasant, it was on a busy Monday that provisions were gathered for the Beach, a “Sobao-style Mallorca” smaller and far less delicious than others in town while the Midnight Cuban is recommendable thanks to classic Ingredients in good ratios on toasted sweet Bread.
Next exploring a warming-case, savories such as Empanadas and fried Yuca with Beef outperforming the least impressive Quesito tasted out of a dozen in Puerto Rico, do not ignore triple-Chocolate Chip Cookies or Carrot Cake tucked away by the register, but take a pass on the $4 Chocolate Tart fashioned like S’mores but compromised by Caramel soaking through the Crust by 7:45am.
Opened in 2005, an Old San Juan address and elaborate Wine program quickly earning accolades from locals and tourists, Chef Peter Schintler’s Marmalade is routinely cited as one of the Island’s best Restaurants, the six course menu for $109 offering decent value for plates constructed largely from local Ingredients.
Born in rural Iowa to a farming family, respect for the land and affection for the kitchen established early, it was following formal culinary education that stints overseas saw Chef Schintler hone his craft, a return stateside to Greenbrier followed by Le Cirque yielding further travel before finally settling into a kitchen of his own.
Referencing everywhere from England to Singapore across fifteen years, these diverse experiences evident in Marmalade’s offerings, it is amidst chic confines that guests are seated in posh chairs or sofas, service professional but pleasant save for some pushiness regarding the Wine List.
Proud to promote sustainability, as well as cookery far lighter than much of Puerto Rico’s traditional fare, it was after some discussion that a Tasting Menu was decided, course one featuring tiny cubes of Tuna in a makeshift Terrine intended to be spread on miniature Pita.
Easily dispatched in four bites, a hint of heat lingering on the palate, it was not long before Chef’s “signature” White Bean Soup was presented, its texture sublime but any sort of subtlety erased by the cloying presence of Truffle Oil.
Making a tough decision amongst Pastas, the eventual winner an assertively bitter plate of Garganelli with Crucifers and braised Rabbit brightened by Tomatoes, one would be hard pressed to name a “lighter” rendition of Pork Belly than Schintler’s thick cuts with well-rendered Fat finding balance in Blackberries plus Honey.
Opting for two Desserts instead of a duo of Appetizers, plus good Espresso to finish, Pastry proves to be a strength thanks to classic technique and fresh Fruit, the Cake akin to Clafoutis with a bit more tooth while Marmalade’s Seasonal Blueberry Cinnamon Roll presents a buttery spiral resting in a pool of boozy Custard with Ice Cream and Bacon on top.
Located at Recinto Sur 259 in Old San Juan, Café Cuatro Sombras is a favorite of tourists and locals for Puerto Rican Coffee, though even as most of the Island has begun to relax regulations this fairly sizable storefront continues to operate from 7a-8p daily as carry-out from the front door only.
Focused on Coffee, but also offering a selection of Baked Goods and Sandwiches, it was amidst midday sun and humidity that Cold Brew was requested, a fifteen minute wait seemingly atypical though the Beans are clearly well curated with a medium-roast liberating medium acidity and smooth undertones.
Forced to inquire about Pastries, as though the young man controlling the register did not wish to make a sale, smallish portions range $2.00 to $3.74 with the Brownie frankly dry while Guava Bread and Brandy Cake with drizzled Icing and complex aromatics are a far better choice.
Debuted just three months before COVID-19 changed the global landscape, Wicked Lily is a trendy concept attached to Tryst Beachfront Hotel, an innovative menu and provocative setting drawing mostly young diners while hip-hop bumps from overhead speakers.
Promoting “sassiness” and “wicked memories” both day and night, with Brunch from 11am until 3pm on Weekends particularly popular, it is from the lobby of “Condado’s only Boutique Beachfront hotel” that guests access Wicked Lily’s outdoor patio, though even with reservations seating with shade is anything but guaranteed.
Serving “mean” Cocktails, from servers who appear over-worked and uninformed regarding complex plates, it was after navigating wet furniture plus folded umbrellas that Lily’s Colada arrived, a stiff pour of Rum finding balance in Fruit and Foam while $16 Ceviche came overdressed and lacking heat or acid.
Slow to refill Water, moreso as the space grew full, heartier plates thankfully proved better in terms of both taste and value, the Banana Pancakes fluffy around crisp Bacon with plenty of Fruit while an herbaceous Waffle provides an admirable bed for Fried Chicken and thick Cream that is already slightly sweet, but even better with a drizzle of Maple Syrup.
Famous long before Barack Obama’s visit, during his only Presidential trip to the Island, Kasalta continues to do big business amidst pandemic precautions, social distancing and Plexiglas dividers doing little to dissuade locals and tourists traveling out to Ocean Park from 6:00am until 10:00pm daily.
Located at 1966 Calle McLeary, a largely residential stretch of road seemingly miles from Spring Breakers and Pineapple Pina Coladas, it is after a brief wait that guests are granted entrance and a choice of two lines, the furthest for ordering Soups, Sandwiches and Entrees while another allows expedited ordering of Pastries from a bevy of glass cases.
Known for Puerto Rican favorites, with Spanish and Cuban influence also evident, diners are encouraged to peruse options before queuing, the number of choices easily surpassing one-hundred and many of the baked or fried goods unlabeled.
Fair priced and fast paced, orders from each line followed by a brief wait as Food is prepared fresh, do not skip on some of Puerto Rico’s best Coffee, piping hot with Milk pairing well with a beautifully caramelized Quesito and the world-famous Mallorca that comes loaded with good Ham and melted Swiss on housemade Sweet Bread.
Next taking a look at fried Foods, Alcapurrias tempting but losing out to creamy Cod Fritters, suffice it to say that Almond Pudding is one of Kasalta’s under-discussed gems while the individual Key Lime Pie deserves praise for balancing sweet and tart with toasted Coconut added for texture.
As casual as it is crowded, young families and octogenarians sharing a space that is bustling but relaxed, fans of Guava will find no less than six options featuring fresh made puree, though much as one may want to overindulge it is more important to save room for a slice of Tres Leches Cake that is wet but not sopping and sweet without tasting overly sugary.
“Taína” Squash – Local Black Mole, Coconut Sour Cream, Black Sesame Toast
Celebrating a decade in Condado, Cocina Abierta not only survived Hurricane Maria and COVID-19, it thrived, all thanks to Chef Martín Louzao and a dedicated team that continues to explore and grow by focusing on global flavors applied to sustainably sourced Ingredients.
Known for its six “act” menu, a $60 bargain that currently looks back on 10 years of Louzao’s favorite plates, it was minutes prior to 6:30pm that guests were offered a seat in front of the open kitchen, the modern lighting and repurposed décor giving Cocina Abierta a lively feel bolstered by Nine Inch Nails on the stereo.
With the stated goal to “create and interpret culinary ideas inspired from different cultures, products, and techniques,” a feat accomplished thanks to contributions by everyone from ethnobotanists to culinary historians, it was with a Cocktail in hand that the night began boldly, Louzao’s Ripe Mafafo Plantain Carpaccio incorporating acid, earth and sea while the Sweet Potato Causa did similar with layered textures and added heat.
Focused largely on Ingredients developed in Puerto Rico, Spiny Lobster with local Citrus and fermented Pigeon Peas an immediate highlight, the day’s fresh-caught Fish also fared well before transitioning to heavier plates such as Mofongo stuffed with Pekin Duck and a shattering Chicken Pastilla perfumed by Saffron and Anatto.
In many ways a playground for Chef’s imagination, his Oriundo and Atelier concepts furthering that thought, course four took guests east to Iran and sideways for fusion, the Fesejān a little dry compared to Persia’s original while Chinese-Latin Tacos showed great depth and a meaty bite despite being entirely Vegan.
Continuing with Wellington, both it and the Lobster carrying a $5 supplement, purists would probably prefer Beef more rare than served on this night, though Lamb incorporating Thai Curry tasted exquisite, as did locally cultivated Squash with Almond, native Chili Peppers and plenty of Cocoa forming a mighty convincing Mole.
Only offering one Dessert, a tiny Chocolate Tart with Coffee Crumble and clumpy Passion Fruit Ice Cream, it bears mention that one can instead choose an item from any other Act to replace this course, or simply finish after Entrees for $55 a diner.
Established in 2013, at first a Miramar Food Truck but now brick & mortar on bustling Ashford Avenue, Cool Hope Creamery specializes in locally-made small batch Ice Cream while also dabbling in Breakfast and Coffee roasted on the island by Gusto’s.
Located at 1407 Ashford since 2018, María Jose Delgado and Walter Santalíz still working long hours throughout the pandemic, it was around 4:00pm on Saturday that Cool Hope was found empty, its décor clearly built for Instagram while prices are on par with artisans in other major US Cities.
Using premium Ingredients and time-honored techniques, though a lack of samples thanks to Covid-19 requires guests to take leap-of-faith when ordering, it was in exchange for ~$15 that three scoops plus $0.50 cent Sprinkles were handed over, each mid-size ball smooth thanks to the high Milk Fat base while flavors rang true, especially Coconut and Key Lime Pie.
Conveniently located off the lobby of Condado Palm Inn, just feet from Ashford Avenue, Cookie House Coffee Bar & Bistro offers guests a respite from sun, sand and day drinking with friendly service plus air conditioning an added bonus atop items both sweet and savory.
Open 7a-5p Monday through Saturday, with more-limited Sundays a seemingly strange choice at the height of Spring Break, it was while awaiting a clean room that several Pastries and two Sandwiches were ordered following an overnight flight, the first of several Pina Coladas sweet but balanced while both the Spicy Chicken Buffalo Wrap and Mallorca-riffing El Criollito were decent, but nothing to write home about.
Moving on to Cookies, four of ten available flavors nicely textured but a round dotted with Dulce de Leche best of all, the first Quesito of the trip immediately proved why Puerto Ricans obsess over the Pastry while Cookie House’s Brownie was soft and rich, but a little too sweet.
Never passing on Cornbread, a moist Cake-like slice outperforming similarly presented Carrot Cake that lacked both Frosting and Spices, those seeking Cookie House’s best two sweets should go all-in on the Guava Cheese Croissant and Mil Hojas, akin to France’s Mille Feuille and here still crisp around layers of Dulce de Leche at 3:30 in the afternoon.
Unquestionably Las Vegas’ top choice for French Pastry over the past five years, Rosallie Le French Café continues to operate with strict safety measures amidst the pandemic, and just like prior a #supportlocal Breakfast on Friday saw Christophe assemble a remarkable spread of items both sweet and savory.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, 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: Walnut Tart, Almond Croissant, Caramel Cherry Almond Tart, Lemon Meringue Pie, Nutella Brioche, Cherry Danish, Apple Croustade.
AVOID: N/A.
TIP: Currently 7a-3p daily. Call or e-mail Info@rosallie.com ahead for pre-orders or catering and consider Yelp! (Grubhub) on-line delivery for smaller orders if you can’t make it to the store.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Officially opened on January 22nd, and already highly acclaimed by numerous sources for “East Coast” Italian and “Traditional” Fare, it was as a party of five that dinner was enjoyed at Al Solito Posto on Saturday, the Governor’s 35% capacity mandate doing little to stymie guests’ excitement for a return to normalcy.
Located in the former Brio Italian Grill at Tivoli Village, Chef James Trees’ Ada’s officially re-opening its doors on the very same night, Al Solito Posto features the talents of Chefs Emily Brubaker and Keris Kuwana, an open kitchen with wood-burning oven also host to several Strip-veterans working fast and efficient.
Offering what will eventually be approximately 280 seats, one hundred outside on a patio overlooking the Tivoli Village fountain, guests are greeted inside a foyer lined with glass vessels, the interior widely spanning with a sizable piece of craftwork lining the dining room wall opposite a lounge with top-shelf booze and its own Bar menu.
Called more “grown-up” by ownership, though an excessive decibel level at even limited capacity suggests older diners will be challenged to hear or be heard, it was at one of several large tables that guests were greeted by genial staff, Cocktails soon arriving along with complimentary housemade Focaccia plus Garlic Herb Olive Oil mixed by a server.
Translated as “At the Usual Place,” though a kitchen led by Joel Robuchon alumni assures Food that is a step up from the typical “Red Sauce” joint, Appetizers consist of Soups, Salads and Antipasti, the Fried Burrata an ingenious riff on traditional Mozzarella Sticks that comes across extra creamy with a bit of heat and an herbaceous finish.
Utilizing fresh Ingredients across the board, prices ranging $11-$16 for Apps and $20-$64 for Entrees still a veritable bargain despite outpacing the space’s prior occupant, additional starters included a crispy Chicago-style Tavern Pie from the Bar, plus Meatballs smaller and denser than those at Esther’s Kitchen and Grilled Octopus that maintains a bit of snap amidst spicy Sauce diners will want to sop up with slices of housemade Sourdough.
Already doing big volume, Chef Brubaker diligently running the pass for every savory across a two-hour meal, course two went all-in on Pasta – the Rigatoni alla Vodka cooked perfect al dente and not so heated as Carbone’s famous version while “Emily’s Sunday Gravy” is rich and indulgent with house Spaghetti coiled next to Shortrib, Veal and Meatballs.
Less impressed by Conchiglie Al Pesto, the “Melted Tomato” not visible and each bite seemingly more grassy than the last, better bites are found in rich Bolognese not only atop ribbons of Pappardelle, but also in and around wood-fired Pasta Sheets that comprise Las Vegas’ best Lasagna.
Clearly doing a lot of R&D during a year of shutdowns, Trees’ suggesting “100+ Pans of Lasagna” during a tableside visit, Mushroom Risotto is another standout thanks to Rice with a bit of tooth and plenty of Cheese to counter an earthy mélange of Fungus.
Omitting Secondi this time, and instead going all-in on Dolci from LEV Executive Pastry Chef Keris Kuwana, suffice it to say that Cheesecake and Gelato are fine for those seeking the usual, while the Tiramisu with a tableside Espresso pour is light, boozy and a substantial upgrade from the usual slices found around town.
Not ignoring the success of Trees’ Budino from Esther’s Kitchen, the Pudding at Al Solito Posto instead thick Chocolate with Berries and Nuts, those seeking a showstopper are encouraged to choose between Italian Rainbow Cake that is more like Birthday Cake than the Italian Tricolor “Cookie” or an Apple Crostata that is texturally masterful, the size of a whole Pie and served piping hot with a side of Vanilla Gelato waiting to be melted on top.
FOUR STARS: Already cooking better traditional Italian Cuisine than almost anywhere in town, Al Solito Posto may just be exactly what Tivoli Village and off-Strip Las Vegas needs right now, and although the popularity of such an enormous spot will only continue to grow as the Pandemic subsides this also means that so too will the already substantial volume, but thanks to such a talented team one must assume the kitchen will be able to keep up.
RECOMMENDED: Grilled Octopus, Fried Burrata Scarpetta, Pappardelle Bolognese, Mushroom Risotto, Emily’s Sunday Gravy, Lasagna Al Forno, Tiramisu, Apple Crostata.
AVOID: Meatballs were overworked, Conchiglie Al Pesto was too herbal with no nuance.
TIP: Closed Monday. 5:00pm until 10:00pm Monday through Thursday, 5:00pm until 11:00pm Friday and Saturday, 4:00pm until 10:00pm Sunday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Biscuits – Orange Blossom Butter, Homemade Strawberry Balsamic Jam
Almond Croissant
Vegan Blueberry Pie
Bailey’s Chocolate Irish Cream Poptart
Vegan Gluten Free Cherry Poptart
Vegan Funfetti Sugar Cookie
Lemon Blueberry Sugar Cookie
Triple Chocolate Chip Cookie
White Chocolate Raspberry Scone
Vegan Strawberry Lemonade Scone
Gluten Free Triple Chocolate Brownie
Opened in July 2019 with a promise of single origin Beans and extraordinary service The Coffee Class has finally found its audience, record numbers on weekdays plus a socially-distanced “full house” on weekends attesting to the quality of Kyle Cunningham’s concept.
A passion project for the local real estate professional, who can frequently be found on-site educating staff and greeting customers, it is in consultation with Chef Beth Ryan-Small that the cozy yet upscale space seeks to give guests an all-day experience, the menu focused mostly on Breakfast items but also featuring everything from Quiche and Panini to Desserts and several items mindful of guests’ dietary preferences.
Sleek and light in terms of decor, with a covered outdoor patio up front and recently-added private dining space in back, it was around 11:00am that The Coffee Class was found with all seats occupied, its Pastry case full of temptation while a digital display suggests choices both savory and sweet.
Fluid in terms of service, friendly Baristas behind high-end machinery charged with a variety of tasks ranging from Pour-Over and Espresso to Tea service, it was after lengthy debate that a Black Walnut Latte was requested, its smoothness particularly noteworthy atop Milk-subdued notes of housemade Syrup.
Taking an outdoor seat after ordering, Chef Ryan-Small and team visibly preparing items fresh inside The Coffee Class’ kitchen, it was not long before a Pastry Board arrived, two styles of Poptart virtually indistinguishable in terms of texture even though one is Vegan and Gluten Free while the same can be said of Cookies including Beth’s exceptional “Triple Chocolate” round upgraded by Butterscotch.
Next taking a look at two types of Biscuits, the first a reference-standard Buttermilk version with housemade Butter and Jam, those eschewing Animal-products will be happy to know The Coffee Class also offers a pretty impressive Vegan version complete with peppery Gravy equally thick as any containing Sausage.
Continuing on with Sandwiches, a half-dozen pressed-Paninis currently highlighted by Bacon, Ham or both juxtaposing Eggs and Cheese, it is actually Creamed Spinach that sets Beth’s Breakfast option apart while grilled Chicken gets an upgrade from housemade Tomato Jam and Garlic-Herb Butter.
Onward next to this month’s Quiche, Smoked Salmon with Herbs and Cream Cheese eating lighter than one would guess inside a golden Crust, suffice it to say that housemade Paste keeps The Coffee Class’ Almond Croissant less sugary than many, though the seasonal Fruit Pie, Scone or extra-fudgy Triple Chocolate Brownie are still far more noteworthy.
FOUR AND A HALF STARS: Approaching their two-year anniversary at 8878 South Eastern Avenue, and picking up steam amidst the Pandemic, The Coffee Class pairs well-sourced Beans with a menu from Chef Beth Ryan-Small for one of the city’s best under-the-radar experiences.
Arguably Las Vegas’ hardest working Chef, particularly since the onset of COVID-19, it was to kick-off 2021’s #supportlocal lunch program that Marc Marrone’s Gemma Gemma’s Square Pies were ordered, and once again a combination of passion, precision and Ingredient quality was on display from beginning to end.
Officially launched August 6th 2020, online ordering now offered Monday through Sunday for pick-up or delivery from 7355 South Buffalo Drive, Gemma Gemma’s is a tribute to Marrone’s late-grandmother Anita Gemma Marrone while the cartoon Pizzaiolo on each box pays homage to Marc’s father, with whom he grew up making Pizzas as a child.
Citing Gemma Gemma as the person who inspired his culinary career, it is at a price-point similar to that of Graffiti Bao that Marrone has built a menu of Pies, Sandwiches, Salads and Appetizers, everything including Bread made in-house just as it is at Graffiti Bao.
Kicking things off with 6” “Signature Pies,” each built atop 72-hour fermented Dough that eats light with a crispy edge not unlike Detroit-style, Gemma Gemma’s current menu features four varieties customizable to guest preferences, the Vodka Sauce beneath crisp Pepperoni while The Ol’ Sausage and Bianco each balance a hefty allotment of Toppings such that every bite is different while diverse flavors work in harmony.
Also catering a great Chop Salad, spicy Pork and cubes of Cheese dotting fresh Veggies, Garlic Parm Wings come large and meaty like those from Graffiti Bao while $8 Italian “Torpedos” topped with Roast Pork are succulent and well-seasoned amidst their accoutrements on fluffy Hoagie Rolls amicable to soaking up all the Juices.
Adding a special Pesto Pie to this order, medium-thick Prosciutto a bonus, be sure not to sleep on Marc’s Bronx-based “Chop Cheese” with Ground Beef, Cheddar, Onions and Pickles – but be sure to save a bit of room for Sin City’s best Cannoli.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Gemma Gemma’s Square Pies only gets better and better with each visit.
RECOMMENDED: Bronx Chop Salad, Vodka Pep Pie, Bianco Pie, Chop Cheese Torpedo, Roast Pork Torpedo, Cannoli.
AVOID: N/A.
TIP: See the website for current offerings and follow @gemmagemmapizza + @chefmarcmarrone on social for specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
The Fruity Pebbles Treat – Fruity Puffed Rice, Vegan Marshmallows
The Banana Flax Cake
The Peanut Butter Snickerdoodle
The Chai Spice Cookie
The Carrot Pineapple Cake
The Loving v. Virginia – The Legal Marriage between a Cookie and a Brownie
The Sugar Free Cherry Turnover
The S’Mores Turnover
Having enjoyed David Mozes’ and Chef Peter Bastien’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 Monday, a collection of new items predictably arriving on time with plenty of plates and utensils that allowed staff to enjoy every second of their lunch hour.
Located near Desert Shores in Summerlin, the former home of Beau Monde Bakery providing turnkey access for a Restaurant eventually intended to offer Breakfast, Lunch and Dinner, it is focused on health-conscious and diet-friendly fare that many guests began with Salad, The Negocio a textural phenomenon that leans Latin while Bacon Chicken Chop Chop lives up to its name over Romaine with housemade Ranch Dressing.
Continuing with “Sammiches,” the California Turkey gone quickly followed by an all-new Breakfast trifecta on a sliced Pretzel Roll, suffice it to say that only big fans of Sauerkraut need delve into Bronze Café’s “Reubenesque” while Albacore Tuna with added Cheese fares better than the competition thanks to springy Bread and Clover Sprouts.
Lucky to also receive a daily special, Vegan Chick’n, Red Bell Peppers and Mushrooms tucked inside flaky Puff Pastry, those seeking a sweeter Turnover will find it in either the recently-debuted S’mores or Sugar-Free, Diabetic-friendly Cherry.
Happy to receive a glut of Desserts, all Vegan and The Peanut Butter Snickerdoodle still Las Vegas’ best Cookie despite mounting competition, those missing Beau Monde’s gluten-free offerings will be happy to know both the Banana Flax Cake is made without any Wheat protein, as too is a fully loaded Carrot Cake that has only gotten better with time.
Continuing strong with the cleverly titled Loving v Virginia, a Brookie that sees both halves nicely textured, Chai Spice Cookies remain soft and almost Cake-like while the Lemon Blueberry Scone is delicate and “buttery” despite the lack of Butter, Milk or Eggs.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, no matter where Chef Peter and David are set-up the quality has never declined, lunch on Thursday continuing to show quality and creativity bound to please those with and without dietary restrictions, whether they want to be gluttonous or eat light.
RECOMMENDED: The Bacon Chicken Chop Chop Salad, Chick’n Mushroom Red Pepper Turnovers, The Bacon Egg & Cheese Sammich, The Lemon Blueberry Scone, The Sugar Free Cherry Turnover, The Peanut Butter Snickerdoodle, The Carrot Cake, The Loving v. Virginia.
AVOID: N/A.
TIP: 8a-8p daily at 2380 N Buffalo Drive, Suite 110. 702-852-2830. Online ordering via all the usual apps but catering best coordinated by contacting the Restaurant directly.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Traditional Mille Feuille – Caramelized Puff Pastry, Vanilla Pastry Cream, Strawberries
Some say the best Restaurants are those that a guest wants to revisit even before leaving, and over the course of twenty-three meals served across six 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 Nick Dugan.
Operating in a whole new era, PPE and Social Distancing joined by the former Michael Mina Restaurant Chef since reopening, it was at 11:30am Saturday that Aria’s second floor was found fairly quiet, a familiar set of eyes and voice greeting six diners who were seated comfortably in the natural light of Bardot’s makeshift “patio.”
Recently celebrating anniversary number six, no small feat in a city where turnover is constant, it was with confirmation of no allergies or intolerances that Carte Blanche was deferred to a team that has earned unwavering trust, The Strip’s best Baguette predictably arriving first – warm and crunchy with soft Salted Butter on the side.
Now settled into Chef Dugan’s style, time spent with Gavin Kaysen at Bellecour before joining Michael Mina seeing an almost seamless transition from Chef Josh Smith’s new-French classics, course one featured a familiar trio of shared Appetizers, Nick’s riff on Escargots en Croute essentially a Pot Pie with Snails cooked in herbaceous green Sauce while Deviled Eggs and House-smoked Salmon each found themselves upgraded by a dollop of Osetra Caviar.
Continuing with three re-tooled plates, the Raisin Curl absent from a Pastry Basket featuring Sin City’s best Canelé and Kouign Amann, fans of Bardot’s Buckwheat Beignets will no longer find them alongside an otherwise beautiful Fruit Plate while the silky Foie Gras Parfait has temporarily been replaced by a textbook Terrine studded in Black Truffles.
At this point taking the opportunity to showcase some new menu items, an Omelette matching Gruyere to Tuber melanosporum both fluffy and aromatic, Vegetarians will also find lots to love about high-walled Quiche while carnivores may instead sink their teeth into Shortrib Has featuring Prime Beef, Eggs, crispy Potatoes and Mushrooms.
Slightly retooling Bardot’s Breakfast Sandwich, its housemade Sausage and English Muffin still outpacing any other in town, those seeking something slightly more elegant should seek out Chef Nick’s Dungeness Benedict featuring Orange-Yolk Eggs and Sauce Choron in a Puff Pastry basket.
Not about to miss the famous French Toast, a thick wedge arriving with its plus-size quenelle of Vanilla Cream and Almond Brittle plus three slices of Foie Gras, those who previously thought Bardot’s Macaron “too rich” will be thrilled to find it lightened by way of Gianduja Chocolate and a bit of Citrus while the Crème Breule and Mille Feuille have reverted to classic Vanilla while maintaining their reference-standard textures.
FIVE STARS: Having repeatedly challenged fellow gourmands to name a better Bistro, Brasserie or Café in North America than Bardot none have yet stood up to the task, and while some may believe that a Restaurant doing big volume cannot possibly compete with a place that seats fifty I’ll simply say I’ve done the legwork and this one does.
RECOMMENDED: Kouign Amann, Canelé de Bordeaux, Escargots en Croute, Hudson Valley Foie Gras Terrine, Dungeness Crab Benedict, Omelette aux Fines Herbes, Bardot Breakfast Sandwich, French Toast, Mille Feuille, Chocolate Macaron.
AVOID: N/A.
TIP: Follow @nrdugan or @bardot_lv for daily specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Founded in Humboldt County California, there is a good chance Food Network fans first heard about Humboldt Sweets on Guy Fieri’s Diners, Drive-ins and Dives, but since late-2019 the Bakery owned by Tammy and Tony Pichulo has called Henderson home after re-opening its doors inside Coronado Canyons Center at the corner of Green Valley and Horizon Ridge Parkway.
Family-owned and operated, Tammy responsible for the recipes with daughter Hannah frequently offering a helping hand, it is amidst COVID-19 restrictions that Humboldt Sweets currently operates from 8:00am until 3:00pm Thursday through Sunday, though early arrival is recommended as more popular items tend to sell out quickly.
Already baking well before sunrise, better-than-average Ingredients and plus-size portions commanding prices that run a bit higher than other like-concepts, small batches combine with classic technique to yield several-dozen choices that change daily, though the now-famous Cinnamon Roll and Caramel Pecan cousin are universally present and worth every cent/calorie thanks to soft spirals sopping with Butter.
Relocated to the Las Vegas suburb as it is Tony’s home town, and making quick fans of locals with everything from Quiche to Candy, additional seasonal treats include rustic Cheesecake Squares topped in hand-whipped Cream as well as texturally masterful Cookies that are delicious room-temperature but even better after 10-seconds in the microwave.
Not a place to count calories, but well-suited for families or friends looking to share something sweet, consider it fortunate if Tammy’s Banana Cake is still available after 10:00am, and speaking of Cake, do not pass on what may just be the Valley’s best Carrot version thanks to bold spices and plenty of Walnuts beneath a thin layer of sweet yet tangy Cream Cheese.
FOUR AND A HALF STARS: Currently operating as take-out only, and just four days a week, folks in Las Vegas proper will need to make a special effort to visit Humboldt Sweets, though based on these five items (and five others prior) the time, cost and calories are justified with high hopes that additional hours will become available soon.
