Endo Edibles

November 18, 2017
6:34 PM
by: Uhockey

Aureole [3,] Las Vegas NV

Aureole

2016 Chene Bleu Grenache/Syrah Blend

Focaccia – Herb Butter

Beausoleils Oyster, Pink Lemonade, Kaluga Caviar / Salmon Rillette, Kaluga Caviar, Lemon Aioli, Brioche Toast / Hamachi, Citrus Cream, Lemon Zest, Kaluga Caviar, Brioche Baton

Beet Salad – Beet Foam, Brown Butter Croutons, Citrus Cream

Foie Gras – Cornflake Crusted Brioche French Toast, Nutella, Grapes, Bacon Jam, Huckleberry Compote

Duck Prosciutto-Wrapped Foie Torchon – Huckleberry Tomatoes, Black Salt, Sangria Soda, Brioche

Risotto –Burgundy Truffles, Alba White Truffles

Cavatelli – Porcini, Burgundy Truffles, Parmesan

Vegetable Lasagna – Spinach Pasta, Butternut Squash, Mascarpone, Sage

Crispy Calamari – Squid Ink and Black Garlic Aioli, Blistered Peppers

Ora King Salmon – Potato, Smoked Salmon, White Wine Cream

Almond Ginger-Crusted Scallops – Tatsoi Spinach, Sunchokes, Mushroom Consomme

Venison – Aged 4 weeks in Bacon Fat, Mushrooms, Braised Greens, Beets

Rack of Colorado Lamb – Pistachio and Horseradish Crust, Lingonberry Jus, Tempura Broccoli and Green Onions

Double Espresso – Ice

Rose Apple Tartlette – Cardamom and Rosewater Ice Cream, Almond

Pumpkin Gingerbread Pudding – Oloroso Butterscotch, Cinnamon Ice Cream, Pecans

Warm Chocolate Cake – Passion Fruit Ice Cream, White Chocolate Cremeux

Coconut Bananas Foster – Malibu Caramel, Coconut Sorbet, Spice Rum Financier

Maple Brown Butter Crème Brulee – Hazelnut Crust, Pomegranate, Cranberry Sorbet

Trio of Cheesecakes – Blue, Brie, Cheddar, Seasonal Accompaniments

Chocolates – Orange, Coconut

Take Home Truffle-infused Chocolates

While some choose to slight Las Vegas for trying to be “everything to everyone,” over 40 million visitors each year making this particularly necessary for Restaurants who wish to survive amidst intense competition, there are still the rare Chefs who stand out amidst the rest for their ability to provide an excellent guest experience for both gourmands and those who’d just as soon partake in a chain, Chef John Church doing just that ever since joining the team at Aureole and currently crafting one of the best seasonal menus seen in the United States in 2017.

With Chef Church now at the helm of Charlie Palmer’s Mandalay Bay flagship for approximately one year, the menu of “Root, Surf and Ranch” less asynchronous than at the start with Proteins frequently co-starring alongside seasonal Produce rather than dominating the plate, diners entering Aureole during late-Autumn will find themselves greeted by a 2016-revamped dining room that seems a bit brighter than just six months ago while service remains first-rate.

Still featuring the wine angels, this time ironically a man actually named Angel charged with obtaining bottles from the floor-to-ceiling glass case, it was just past 6:30pm that a party of two sat down on the tail-end of a private party celebrating a large-sum slot tournament, both John and the GM stopping by to say hello with Carte Blanche given to the kitchen over the course of the next 160 minutes.

Described as Farm to Table American Cuisine, Vegetables from the likes of Blue Lizard Farms proudly served alongside organic Meats, sustainably-sourced Fish and plenty of luxury ingredients, it was with a lone glass of Wine plus water that the meal got started with Aureole’s soft Focaccia served alongside Herb Butter before progressing into a trio of Canapes, a small Oyster made sweet and acidic by Pink Lemonade plus Salmon Rillettes and Hamachi Crudo each dressed up with a dollop of Kaluga Caviar.

To this day Mandalay Bay’s crown jewel, local press reporting that the events of October had seen a property-wide drop in business difficult to see as Aureole’s immense dining room remained more than half-full throughout the evening, it was shortly after plates were cleared that Chef Church once again arrived tableside with his daily Beet Salad, a trio of varieties matched to Croutons and Citrus fairly standard but well placed as a lighter alternative to two styles of Foie Gras, the housemade Prosciutto-wrapped Torchon smooth and creamy while the seared version from a wine-dinner earlier that week challenged for dish of the year status by way of a “breakfast, lunch and dinner” presentation including Nutella French Toast and Bacon Jam.

Not a place for the light of wallet, a scarcity of White Truffles this year seeing only a handful of Restaurants offer the pricier-than-usual ingredient, it was as course two was prepared that two Tuber magnatum were left on the table along with earthier Burgundies, simplicity as always proving the best strategy when offering each and Johnny doing just that as he microplaned and shaved both over buttery Risotto while using only the latter on handmade Cavatelli already fragrant with Porcinis.

Larger in portion sizes than many of Sin City’s other best Restaurants, something to be considered when looking at cost, it was as both bowls were wiped clean that a third Pasta arrived to trump even the mighty Truffle, Aureole’s new Vegetable Lasagna not quite as ‘pretty’ as the one offered in April but undeniably the dish of the night with pureed Squash stacked between tender green sheets and given an herbal top-note by Sage in creamy Mascarpone.

At this point turning the program over to Pastry and Executive Sous Chef Athena Thickstun, the Buckeye with an impressive resume including time at both Quique Dacosta and Jean Georges Steakhouse not pumping the brakes at all, it was with a requested plate of spicy Calamari with mellowing Aioli that a three courses of Seafood were presented, the house-smoked King Salmon more impressive than most thanks to both its moisture and the mellow Cream while the quartet of Scallops saw their intrinsic sweetness carefully managed by both crispy Sunchokes and Mushroom Consomme that was tan yet clear as a whistle and intense both in flavor and smell.

Rounding out savories with two heartier Proteins, the Rack of Lamb cooked just past rare and presented with a crunchy Pistachio Crust plus flash-fried Vegetables, it was frankly unfair for anything else to be served alongside Chef Church’s Venison previously offered during the aforementioned wine dinner, each lean Steak aged 4 weeks in fat before a sous-vide bath and light sear concentrating the Meat’s natural flavor which was allowed to shine amidst stewed Mushrooms and braised Beets with their Greens.

Full but not entirely stuffed and shortly thereafter with a Double Espresso poured over Ice in hand it was in a very generous display of hospitality that Chef Thicksun opted to present every Dessert on the menu to close out the evening, her time in Denia perhaps peaking through with a Rose Apple Tartlette that likely elicits a “too pretty to eat” from many before being devoured while Chef Church’s now-signature Trio of Cheesecakes is just as smartly crafted as it was on day one and likely even better with a glass of Sauternes or Port.

Setting aside Passion Fruit Ice Cream and still able to enjoy the Chocolate Cake, an agreeable yet fairly standard presentation, it was with most of this left for others that attention instead focused on Maple Crème Brulee nestled inside flaky Pastry with bitter-sweet Cranberry Sorbet as well as Pumpkin Gingerbread Pudding rife with Cinnamon and topped with Gold-infused Butterscotch , both seasonally appropriate but good enough to be kept long-term while the “Bananas Foster” is leaps and bounds ahead of anywhere else locally or in New Orleans even without the tableside flambé thanks to both the density of the Cake and combination boozy Caramel Sauce plus Coconut Sorbet.

FIVE STARS: While Chef Palmer remains a legend in the hospitality industry, his accolades earned in some of the Nation’s top culinary destinations, it has been an absolute joy to watch Aureole develop into something entirely new under the toque of Chef Church, and although many great meals have been enjoyed both in Las Vegas and abroad in 2017 Autumn at Aureole is amongst the most memorable in terms of matching seasonality to the concept, not one plate out of eighteen short of delicious while the room and service both continue to impress.

RECOMMENDED: Foie Gras, Risotto, Vegetable Lasagna, Almond Ginger-Crusted Scallops, Venison, Coconut Bananas Foster, Pumpkin Gingerbread Pudding, Trio of Cheesecake.

AVOID: Passion Fruit, as always, is not enjoyed.

TIP: Those interested in a Chef’s Tasting Menu need only ask, while oenophiles would be well advised to keep an eye on Aureole’s Social Media and Website for upcoming events.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

http://www.charliepalmer.com/aureole-las-vegas

Posted in Aureole, Bread Basket, Bread Pudding, Coffee, Dessert, Foie, Foie Gras, Food, Ice Cream, Las Vegas, Nevada, Pork, Tasting Menu, Truffle, Truffles Tagged 100% Maple Syrup, 2016 Chene Bleu Grenache/Syrah Blend, Aioli, Alba Truffle, Alba Truffles, Alba White Truffles, Almond, Almond Ginger-Crusted Scallops, Almonds, Apple, Apple Tart, Apple Tartlette, Apples, Athena Elaine Thicksun, Athena Thicksun, Aureole, Aureole Las Vegas, Aureole LV, Baccon Fat, Bacon, Bacon Fat, Bacon Jam, Banana, Bananas, Bananas Foster, Beausoleils Oyster, Beet, Beet Foam, Beet Greens, Beet Salad, Beets, Black Garlic, Black Salt, Bleu Cheese, Blistered Peppers, Blue Cheese, Braised Greens, Bread, Bread Pudding, Brie, Brie Cheese, Brioche, Brioche Baton, Brioche Bread, Brioche Toast, Broccoli, Brown Butter, Brown Butter Croutons, Burgundy Truffles, Butter, Butternut Squash, Butterscotch, Cake, Calamari, Caramel, Cardamom, Cardamom Ice Cream, Cavatelli, Cavatelli Pasta, Caviar, Charlie Palmer, Cheddar, Cheddar Cheese, Cheese, Cheesecake, Chene Bleu, Chocolate, Chocolate Cake, Chocolates, Cinnamon, Cinnamon Ice Cream, Citrus, Citrus Cream, Coconut, Coconut Bananas Foster, Coconut Sorbet, Coconuts, Coffee, Consomme, Cornflake, Cornflake Crusted Brioche French Toast, Cornflake Crusted French Toast, Cornflakes, Cranberries, Cranberry, Cranberry Sorbet, Cream, Creme Brulee, Crispy Calamari, Croutons, Crudo, Crust, Dark Chocolate, Deer, Dessert, Desserts, Double Espresso, Double Espresso on Ice, Duck, Duck Liver, Duck Prosciutto, Duck Prosciutto-Wrapped Foie Torchon, endoedibles, Espresso, Financier, Financiers, Focaccia, Focaccia Bread, Foie Gras, Foie Gras Torchon, Food, Foodie, French Toast, Garlic, Ginger, Gingerbread, Gingerbread Pudding, Grapefruit, Grapes, Green Onion, Green Onions, Grenache, Hamachi, Hazelnut, Hazelnut Crust, Hazelnuts, Herb Butter, Herbs, Honey, Horseradish, Huckleberries, Huckleberry, Huckleberry Compote, Huckleberry Tomatoes, Ice Cream, John Chuch, Johnny Church, Kaluga Caviar, Kaluga Caviar. Salmon, Lamb, Las Vegas, Lasagna, Lemon Aioli, Lemon Zest, Lemonade, Lingonberries, Lingonberry, Lingonberry Jus, LV, Malibu Caramel, Maple, Maple Brown Butter Crème Brulee, Maple Syrup, Mascarpone, Mascarpone Cheese, Mushroom, Mushroom Consomme, Mushrooms, Nevada, Nutella, NV, Olive Oil, Oloroso, Oloroso Butterscotch, Onion, Onions, Ora King Salmon, Orange, Oranges, Oyster, Parmesan, Parmesan Cheese, Passion Fruit, Passion Fruit Ice Cream, Pasta, Pastries, Pastry, Pecan, Pecans, Pepper, Peppers, Pink Lemonade, Pistachio, Pistachio and Horseradish Crust, Pistachios, Pomegranate, Porcini, Porcini Mushrooms, Potato, Potatoes, Prosciutto, Pudding, Pumpkin, Pumpkin Gingerbread Pudding, Pumpkins, Rack of Colorado Lamb, Rack of Lamb, Rice, Rillette, Rillettes, Risotto, Rose, Rose Apple Tartlette, Rose Wine, Roses, Rosewater, Rosewater Ice Cream, Rum, Sage, Salad, Salmon, Salmon Rillette, Salt, Sangria, Sangria Soda, Scallop, Sheep, Sin City, Smoked Salmon, Sorbet, Spicced Rum, Spice Rum Financier, Spinach, Spinach Pasta, Squash, Squid, Squid Ink, Squid Ink and Black Garlic Aioli, Sunchoke, Sunchokes, Syrah, Tart, Tartlette, Tasting Menu, Tatsoi Spinach, Tempura, Tomato, Tomatoes, Torchon, Trio of Cheesecake, Trio of Cheesecakes, Truffle, Truffle Chocolate, Truffles, Vegas, Vegetable Lasagna, Venison, Walnuts, Warm Chocolate Cake, White Chocolate, White Chocolate Cremeux, White Truffle, White Truffles, White Wine, White Wine Cream, Wine

November 18, 2017
11:06 AM
by: Uhockey

Donut Mania, North Las Vegas NV

Donut Mania

Donut and Chocolate Ice Cream Sandwich

Cherry Fritter

Donutella Donut

Italian Rum Donut

Buttermilk Bar

Oreo Cheesecake Donut

Rocky Road Donut

Chocolate Chip Cookie Dough Donut

Always the bridesmaid when discussing Sin City’s best Donut shops, the classics not on par with Friendly or Ace while innovative options lag behind Pink Box despite ownership’s claim to have created the recipe for both they and Glazier’s, it was largely out of curiosity about recent promotions featuring the cast of Tanked that the decision was made to attend Donut Mania’s North Las Vegas *Grand Opening*on Saturday, their acquisition of rapidly shuttered Crunch Donuts a questionable financial decision considering the location almost thirty minutes by car from the Strip.

Having wanted to like Donut Mania from the very beginnning, an inauspicious first visit to the Durango flagship well documented but seemingly improved upon during a visit to the Henderson location, it was expectedly to a full parking lot that the car was navigated just twenty minutes after the event’s official 11:00am start time, one reality-TV star stationed at the door and the other located inside taking pictures with fans while additionally obstructing the flow of traffic.

Narrow and barely an ADA-compliant space, this fact not stopping one family from completely filling the shop while spending nearly ten minutes trying to assemble a dozen, it was while talking with Brett Raymer who revealed himself as “the money and marketing” that guests waited (im)patiently, the single cashier and two girls collecting fried Dough from the case additionally slowed down when asked to make Donut Mania’s recently launched Ice Cream Sandwich.

Pretty up-front about my affinity for Donuts, and perhaps less obviously a former aquarium enthusiast, it was finally upon reaching the front of the line that options were properly able to be perused, the decision to order a half-dozen added upon by one of Donut Mania’s $3 “World Famous Fritters” and the aforementioned plain Donut loaded with Chocolate Ice Cream and placed in a heated press, a good idea completely botched by using poorly frozen product from Thrifty and an unlined wrapper which saw glaze stuck to it, melted Ice Cream quickly dripping through and more than a quarter of the $5 item left on the ground outside.

Thankfully carrying extra napkins, hands now sticky and the throng making a restroom trip to wash them a hassle, it was with additional parts of the $20.39 order taken elsewhere that the Fritter was next tasted, the “World Famous” claim up for debate but nice and crisp with plenty of Fruit while the Italian Rum topped with stiff Cream and a Maraschino Cherry was also quite pleasant, similar to when it was originally tasted on Green Valley Parkway several months back.

Predictably suffering once again from either the temperature of the oil or too much gluten in the batter, both “Donutella” and Rocky Road slightly crispy on the surface with a dry crumb that fortunately benefitted in the latter’s ample pocket of Chocolate Cream, it took only one bite of the Buttermilk Bar to confirm that nothing has improved since February 2015 in terms of the grainy texture, the Oreo Cheesecake not so different from the Cheesecake options at Pink Box, perhaps because of the thicker consistency of the Cream Cheese and ground up Cookie filling.

Rounding out the morning with a stuffed Donut titled “Chocolate Chip Cookie Dough,” the same stiff Cream from Italian Rum and Chocolate filling from Rocky Road found beneath an upright-standing half-Cookie, there was absolutely nothing about this Donut that suggested Cookie Dough save for the Cookie itself, the owner’s son Steven reaching out on Social Media less than 6-hours later to state “We are actually in the midst of developing an improved cookie dough filling that is shelf stable and will really give it the flavor deserving of its name.”

TWO STARS: I think it is fairly obvious that I like Donuts and I’m also pretty fond of Aquariums, so although I’m not really sure what Tanked has to do with DONUT MANIA aside from one of the Stars saying he was “the money and marketing” at the Grand Opening in North Las Vegas yesterday morning I do know that the event and product was a mess, the stars of the show placing themselves inside already limited confines and thus constraining traffic while the product was rarely worth the price.

RECOMMENDED: Italian Rum, Cherry Fritter.

AVOID: Ice Cream Donut Sandwich, Buttermilk Bar, Donutella, Rocky Road, any “Grand Opening.”

TIP: Open 6a-9p at 6320 N Simmons St. Ste 135 North Las Vegas, though unless you live nearby a drive to the closest Pink Box is advised.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

http://www.donutmanialv.com/

Posted in Breakfast, Dessert, Donut Mania, Food, Ice Cream, Las Vegas, Nevada, North Las Vegas Tagged Brett Raymer, Buttermilk, Buttermilk Bar, Cake, Caramel, Cheesecake, Cherries, Cherry, Cherry Fritter, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookie Dough Donut, Chocolate Chip Cookies, Chocolate Ice Cream, Cookie, Cookies, Dessert, Desserts, Donut, Donut and Chocolate Ice Cream Sandwich, Donut Ice Cream Sandwich, Donut Mania, Donutella, Donutella Donut, Donuts, Doughnut, Doughnut Ice Cream Sandwich, Doughnuts, endoedibles, Food, Foodie, Fritter, Fritters, Glaze, Ice Cream, Ice Cream Sandwich, Italian, Italian Rum, Italian Rum Donut, Las Vegas, LV, Maraschino Cherry, Marashino Cherry, Marshmallow, Marshmallows, Nevada, North Las Vegas, Nutella, NV, Oreo, Oreo Cheesecake, Oreo Cheesecake Donut, Pastries, Pastry, Rocky Road, Rocky Road Donut, Rum, Sandwich, Sin City, Sugar, Tanked, Thrifty, Thrifty Ice Cream, Vegas, Whipped Cream

November 17, 2017
7:48 PM
by: Uhockey

Fiamma Italian Kitchen [4,] Las Vegas NV

Fiamma Italian Kitchen

Iced Tea

Olive Focaccia and Soft Rolls with Tomato Basil Butter and Unsalted Cow’s Milk Butter

Pear & Bleu Cheese – Arugula, Frisee, Champagne Vinaigrette, Roasted Bosc Pears, Bleu Cheese Crumbles, Candied Walnuts

Beef Carpaccio – Spicy Patatine, Hungarian Paprika, Classic Cipriani and Citonette Dressing, Shaved Parmigiano, Smoked Black Hawaiian Lava Salt, Brioche Croutons, Burgundy Truffles

Grilled Mediterranean Octopus – Yukon Gold Potatoes, Kalamata Olives, Red Pepper Romesco, Crispy Capers, Parsley

Italian Beef Meatballs – Salsa Pomodoro, Mozzarella, Pecorino, Ricotta, Grilled Ciabatta Bread

Capellini All’Amatriciana – Guanciale, Caramelized Onions, Cold Smoke Tomatoes, Fried Shrimp and Lobster

Linguini and Clams – White Wine Garlic Sauce, Manilla Clams, Cream, Chili Flakes

Saffron Risotto – Pea Tendrils, White Tiger Prawns

Chicken Cacciatore – Fontina Cheese, Soft Polenta, Onions, Tomatoes, Mushrooms, Capers, Olives

Baramundi – Heirloom Tomato Marmalata, Summer Panzanella, Balsamic

Sauteed Broccolini – Garlic Confit, Chili Flakes

Crispy Patate – Green Onion, Crispy Guanciale, Parmigiano

Pistachio-Raspberry Tartufo – Pistachio Financier, Pistachio Ice Cream, Raspberry Sorbet, White Chocolate-Pistachio Shell, Raspberry Coulis

Peach Bellini – Prosecco & Peach Gelee, Buttermilk Panna Cotta, Schnapps-poached Peaches, Peach Sorbetti, White Chocolate Pearls, Bellini Macarons

Triple Cioccolato Bread Pudding – Dark Chocolate Bread Custard, Warm Milk Chocolate Ganache, White Chocolate Ice Cream, Chocolate Sable

Tiramisu Parfait – Hazelnut Sponge Cake, Coffee Soaked Ganache, Espresso Bean, Speculoos Cookie, Chocolate Macaron

Gelati and Sorbetti – Passion Fruit-Vodka, Jack Daniels-Cherry Coke, Lemon-Basil

More than a little impressed by Fiamma on three previous occasions, Chefs Pawan Pinisetti and Shawn Hamada continuously tweaking the seasonal menu while also tempting diners with Social Media shots of daily specials, it was alongside two friends that dinner was enjoyed on an unexpectedly quiet Friday, the first visit in nearly nine months showing several familiar items but many new ones as well with more to come in just a few weeks.

Catching the back-side of Autumn just a week before the month between Thanksgiving and Christmas sees many restaurants slow, Chef Pinisetti reporting several record weeks prior thanks to convention season, it was with deference to the kitchen and Fiamma’s Tasting Menu option that control was turned over to the Kitchen shortly after ordering Iced Tea, Caleb Anderson as well as Chef Hamada and the restaurant’s new GM all stopping by to say hello as diners conversed while enjoying the housemade Bread and Tomato-Basil Spread.

At this point a known entity with several signature dishes, MGM Grand’s website dubbing the Restaurant “Fiamma Italian Kitchen” doing the menu no justice by only listing “Featured Items,” it was for the sake of time that this visit was compressed into three courses featuring sixteen total plates, appetizers once again composed of the smoky Mediterranean Octopus and Beef Meatballs in addition to Fiamma’s stellar Carpaccio topped in Burgundy Truffles, the lone new dish a Frisee and Arugula Salad with crisp Vegetables, Roasted Pears, Candied Walnuts and Bleu Cheese.

Combining Pasta and Secondi into a single table-flooding course, the focus entirely on new plates including two daily specials and an impressive spiral of thin Capellini slicked with smoked Tomato Sauce and topped in Fried Lobster from the upcoming menu, it was somewhat surprising that a bowl of Linguini and Clams was this time a highlight having previously been off-putting and acidic, the substitution of Cream for Tomatoes making the dish far more comforting and creating for a nice back-and-forth with the daily special of fragrant Saffron Risotto topped in Prawns and a tangle of Pea Tendrils.

Changing the prior Sea Bass to a generous filet of Baramundi served alongside Summer Panzanella with crispy Croutons and vibrant Heirloom Tomato Jam it was from the skilled hands of Chef Hamada that another daily special of Hunter-style Chicken was presented, the crispy Breast’s perch atop soft Polenta and smothering with melted Fontina playing well off Capers and Olives amidst crushed Tomatoes and Mushrooms while both side dishes were equally well presented, the Broccolini lightly spiced and rife with Garlic while Potatoes seen prior remain crisp on the exterior and soft within amidst Cheese, fried Pork Jowl and Green Onions.

Transitioning from savory to sweet, Pastry Chef Denise Elrod recently posting pictures of upcoming items for Fiamma as well as Morimoto and Crush, it was as the dry-ice display of the Restaurant’s Peach Bellini billowed forth that Pawan described two new Desserts in addition to the Triple Chocolate Bread Pudding also seen in March, the Tiramisu Parfait a bit heavy handed as both the Chocolate and Espresso were quite bitter while the Pistachio-Raspberry Tartufo excelled in its subtlety, the ‘crust’ thin but dense enough to give the Ice Cream some tooth while the trio of Gelato and Sorbet saw Passion Fruit predictably cloying though the Lemon-Basil and Jack Daniels-Cherry Coke were both very well executed with the latter quite boozy.

FOUR AND A HALF STARS: Understanding the need to maintain signature items and serve guests of all sorts, but with a bit less “wow-factor” this time than last, Fiamma nonetheless remains one of Las Vegas’ best Italian Restaurants in terms of Food and service even when doing bit volume, the prix-fixe/tasting menu additionally giving guests a chance to experience a great restaurant on the Strip at a good value.

RECOMMENDED: Beef Carpaccio, Capellini All’Amatriciana, Linguini and Clams, Baramundi, Crispy Patate, Peach Bellini, Pistachio-Raspberry Tartufo

AVOID: Tiramisu was enjoyed by others but too bitter for my liking while Passion Fruit will never win my favor.

TIP: The Website Menu remains woefully inadequate and undersells the restaurant dramatically. See @chefpawanpinesetti on Instagram for daily specials.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

https://www.mgmgrand.com/en/restaurants/fiamma-italian-restaurant-bar.html?icid=GMB_Restaurants_Fiamma

Posted in Bread Basket, Bread Pudding, Coffee, Dessert, Fiamma, Fiamma Trattoria, Fiamma Trattoria & Bar, Fiamma Trattoria and Bar, Food, Ice Cream, Italian, Las Vegas, Lobster, Macaron, Macaroon, Nevada, Octopus, Pork, Tasting Menu, Tiramisu, Truffle, Truffles Tagged Almond Flour, Arugula, Bacon, balsamic, Balsamic Vinegar, Baramundi, Basil, Beef, Beef Carpaccio, Bellini, Bellini Macarons, Bleu Cheese, Bleu Cheese Crumbles, Blue Cheese, Bosc Pear, Bosc Pears, Bread, Brioche, Brioche Croutons, Broccolini, Burgundy Truffle, Burgundy Truffles, Butter, Buttermilk, Buttermilk Panna Cotta, Caleb Anderson, Candied Walnuts, Capellini, Capellini All'Amatriciana. Guanciale, Caper, Capers, Caramelized Onions, carpaccio, Champagne, Champagne Vinaigrette, Cheese, Cherries, Cherry, Cherry Coke, Chicken, Chicken Cacciatore, Chili, Chili Flake, Chili Flakes, Chocolate, Chocolate Macaron, Chocolate Sable, Ciabatta, Ciabatta Bread, Cioccalato, Cipriani Dressing, Citonette Dressing, Clam, Coca Cola, Coffee, Coffee Soaked Ganache, Coke, Cold Smoke Tomatoes, Cookie, Cookie Butter, Cookies, Cornmeal, Coulis, Cow, Cream, Crispy Capers, Crispy Guanciale, Crispy Patate, Crouton, Croutons, Custard, Dark Chocolate, Dark Chocolate Bread Custard, Dessert, Desserts, endoedibles, Espresso, Espresso Bean, Fiamma, Fiamma Italian Kitchen, Fiamma Trattoria, Fiamma Trattoria & Bar, Fiamma Trattoria and Bar, Financier, Financiers, Fish, Fontina, Fontina Cheese, Food, Foodie, Fried Chicken, Fried Lobster, Fried Shrimp, Frisee, Ganache, Ganache. White Chocolate Ice Cream, Garlic, Garlic Confit, Gelati, Gelato, Gelee, Green Onion, Green Onions, Grilled Mediterranean Octopus, Guanciale, Hazelnut, Hazelnut Sponge Cake, Hazelnuts, Heirloom Tomato, Heirloom Tomato Marmalata, Heirloom Tomatoes, Hungarian Paprika, Hunter-style Chicken, Ice Cream, Iced Tea, Italian Beef Meatballs, Jack Daniels, Jack Daniels-Cherry Coke, JD, Kalamata Olives, Las Vegas, Lava Salt, Lemon, Lemon-Basil, Lemons, Lettuce, Linguini, Linguini and Clams, Lobster, LV, Macaron, Macaroon, Manilla Clam, Manilla Clams, Marmalata, Meatball, Meatballs, MGM Grand, Milk Chocolate, Mozzarella, Mozzarella Cheese, Mushroom, Mushrooms, Nevada, Nuts, NV, Octopus, Olive, Olive Focaccia. Focaccia, Olives, Onion, Onions, Panna Cotta, Panzanella, Paprika, Parmigiano, Parmigiano Reggiano, Parmigiano Reggiano Cheese, Parsley, Passion Fruit, Passion Fruit-Vodka, Pasta, Pastries, Pastry, Pawan Pinisetti, Pea Tendrils, Peach, Peach Bellini, Peach Sorbetti, Peaches, Pear & Bleu Cheese, Pecorino, Pecorino Cheese, Pig, Pistachio, Pistachio Financier, Pistachio Ice Cream, Pistachio-Raspberry Tartufo, Pistachios, Polenta, Pomodoro, Pork, Potato, Potatoes, Prawn, Prawns, Prosecco, Prosecco & Peach Gelee, Raspberries, Raspberry, Raspberry Coulis, Raspberry Sorbet, Red Pepper, Red Pepper Romesco, Red Peppers, Ricotta, Ricotta Cheese, Risotto, Roasted Bosc Pears, Romesco, Sable, Saffron, Saffron Risotto, Salsa Pomodoro, Salt, Sauce, Sauteed Broccolini, Schnapps, Schnapps-poached Peaches, Shaved Parmigiano, Shawn Hamada, Shell, Shrimp, Sin City, Smoked Black Hawaiian Lava Salt, Soft Polenta, Soft Rolls, Sorbetti, Sorbetto, Speculoos, Speculoos Cookie, Spicy Patatine, Sponge Cake, Tartufo, Tasting Menu, Tiramisu, Tiramisu Parfait, Tomato, Tomato Basil Butter, Tomatoes, Triple Cioccolato Bread Pudding, Truffle, Truffles, Unsalted Cow’s Milk Butter, Vegas, Vinegar, Vodka, Walnut, Walnuts, Warm Milk Chocolate Ganache, whiskey, whisky, White Chocolate, White Chocolate Pearls, White Chocolate-Pistachio Shell, White Tiger Prawns, White Wine, White Wine Garlic Sauce, Wine, Yukon Gold Potatoes

November 17, 2017
11:48 AM
by: Uhockey

Sababa Mediterranean Grill, Las Vegas NV

Sababa Mediterranean Grill

Babaganoush – Open fire cooked Eggplant, Tahini, Garlic, Lemon Juice served with Pita

Pita

Hummus with Shawarma – Chicken Rotti, Parsley and Tahini with Pita and Pickles

Pickles

Falafel Pita – Chickpea Fritters, Pickles, Tahini, Hummus, Mediterranean Salad

Located within walking distance of home it was largely a matter of conflicting schedules that had prevented a visit to Sababa Mediterranean Grill in the past, ownership’s observance of Shabbat seeing the space on the corner of Durango and Desert Inn closed from Friday at 3pm until Sunday at eleven o’clock, a relatively light schedule on this particular Friday creating an opportunity to visit a space that has apparently changed ownership several times over the course of its ten year existence.

Presumably a family run space not dissimilar to the likes of Amena and other Mediterranean spots in town, the strong smell of disinfectant prevalent on entry just past 11:30am with no other patrons present and a man who spoke to colleagues in his native tongue seated watching television, it was with curt “hello, what can I get you” that he stood and returned to the counter when a digital menu paraded options slowly, a laminated card with several items crossed off in Sharpie later provided to help better clarify the choices.

Said to be a 100% Kosher space, a warning on the window about bringing in outside food and beverages stressing this while the man in charge also abruptly asked “why you take pictures?” like such a thing were not commonplace or as if he had something to hide, it was with culturally appropriate music playing and Roku idle screens on television that a three part order was placed, the Pita taken from a Styrofoam cooler and briefly warmed before being placed in foil and presented to the table alongside Babaganoush that was thin yet fragrant with Garlic and Herbs plus plenty of Lemon Juice.

Not particularly in love with the Pita Bread, no evidence of it being homemade in terms of the presentation or fluffiness, it was with another round presented similar to the last that the man brought forth an enormous plate of Hummus topped in marinated Chicken cooked for several minutes on the flattop and drizzled with Tahini, the Bird itself juicy and lean with the plenty of Cumin and Garlic flavor while the Hummus was thick and creamy with enough there to share amongst a party of two or more.

Enjoying two plates of Pickles with the Shawarma, though an unexpected segment of Lemon amidst Carrots and Cabbage was a bit assaulting in one bite, it was with the tab paid and a Sandwich taken for later that the man softened his comment on photographs stating he saw someone else doing it the day prior and wondered why, the sloppy presentation of a Falafel Pita perhaps one reason he may not want people Instagramming his food though the Chickpea Fritters were quite flavorful and relatively low in heft compared to most which prevented them from overwhelming the Lettuce, Tomatoes, Pickles, Dressing and Cucumbers.

THREE STARS: Although hospitality could use a little work and cleaning of windows should probably be relegated to the hours between closing on Friday and sundown, Sababa provides good value on the dollar in an ever competitive Mediterranean market, the fact that the restaurant keeps 100% Kosher likely of relevance to many as well.

RECOMMENDED: Hummus with Shawarma, Falafel

AVOID: No Desserts, Pita bread is below average.

TIP: Check Groupon as the restaurant occasionally offers 33-49% off discounts, though the online Grubhub link does not currently appear functional.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

http://www.sababavegas.com/

Posted in Food, Las Vegas, Nevada, Sababa, Sababa Mediterranean Grill Tagged Babaganoush, Bread, Cabbage, Carrot, Carrots, Chicken, Chicken Rotti, Chicken Shawarma, Chickpea, Chickpeas. Chickpea Fritters, Cucumber, Cucumbers, Dill, Eggplant, Eggplants, Falafel, Falafel Pita, Fritter, Fritters, Garlic, Hummus, Hummus with Shawarma, Lemon, Lemon Juice, Lemons, Lemons. Pita, Mediterranean, Mediterranean Food, Mediterranean Salad, Open fire cooked Eggplant, Parsley, Pickle, Pickles, Pita, Pita Bread, Pitas, Sababa, Sababa Mediterranean Grill, Salad, Tahini, Tomato, Tomatoes

November 17, 2017
7:41 AM
by: Uhockey

Ace Donuts [5,] Las Vegas NV

Ace Donuts

Strawberry Cake Donut with Sprinkles

Chocolate Old Fashioned Donut

Cinnamon Crumb Donut

Buttermilk Bar

Blueberry Crumb Cake Donut

Raised and Orange Glazed Donut with Sprinkles

It was just six days prior that the first visit in over twenty months had been made to Ace Donuts, yet thanks to good fortune and a new office there those lovely Pink Boxes were again on Friday morning, a whole glut of favorites plus several previously unexplored delicacies proving every bit as good as those prior with the Blueberry Crumb Cake and Buttermilk Bar still amongst the best Classic Donuts in America while the Strawberry Cake and fluffy Cinnamon not seen in nearly three years were also quite delicious.

Moving on to the two ‘new’ choices, an Old Fashioned iced with Chocolate and a Yeasted Ring with Orange Glaze, Ace once again shows why they are simply better than the likes of Ronald’s, Real or Coco by using a better grade of Chocolate that doesn’t have the strange Paraffin finish while the Orange tastes a lot like Tang with the sourness mellowed by adding enough Sugar to help it set.

FIVE STARS: In an era when more and more food is tilted towards being photogenic as opposed to delicious it seems the classic Donut shop is becoming rarer and rarer across the States and as much as I like what places like Pink Box, Sidecar and others are doing there is simply not a place I’ve found thus far in the world who outperforms Ace Donuts for simple classics.

RECOMMENDED: Blueberry Crumb Cake, Cinnamon Crumb, Buttermilk Bar.

AVOID: Making Donuts at work a habit.

TIP: Open at 5am daily at 9435 W Tropicana Avenue, call in advance for special orders at (702) 222-3370.

Posted in Ace Donuts, Breakfast, Dessert, Food, Las Vegas, Nevada Tagged Ace Donuts, Blueberries, Blueberry, Blueberry Crumb Cake, Blueberry Crumb Cake Donut, Blueberry Crumb Cake Doughnut, Blueberry Crumb Donut, Blueberry Crumb Doughnut, Blueberry Donut, Blueberry Doughnut, Buttermilk, Buttermilk Bar, Cake, Chocolate, Chocolate Old Fashioned Donut, Cinnamon Crumb, Cinnamon Crumb Donut, Crumb Donut, Crumb Doughnut, Dark Chocolate, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, endoedibles, Food, Foodie, Frosting, Glaze, Las Vegas, LV, Nevada, NV, Old Fashioned, Old Fashioned Donut, Old Fashioned Doughnut, Orange, Orange Donut, Orange Doughnut, Oranges, Pastries, Pastry, Raised, Raised and Orange Glazed Donut with Sprinkles, Sprinkles, Stawberry, Strawberries, Strawberry Cake Donut, Strawberry Cake Donut with Sprinkles, Vegas, Yeasted

November 11, 2017
8:01 PM
by: Uhockey

Robert Irvine’s Public House, Las Vegas NV

Robert Irvine’s Public House

Iced Tea

French Onion Fondue – Gruyere, Caramelized Onion, Thyme, Toasted Ciabatta

Public House Poutine – Tater Tots, Pulled Pork and Shiitake-Onion Gravy, Peppered Goat Cheese, Red Vein Sorrel

Deviled Eggs – Pickled Jalapenos, Grain Mustard, Crispy Pork Belly, Capers

Hickory Smoked Chicken Wings – BBQ Rubbed, RI Signature Blue Flame Buffalo Sauce, Celery and Ranch Dressing, Toasted Bread

Mixed Heirloom Tomatoes and Grilled Ciabatta – Avocado Puree, Lemon Ricotta, Toasted Garlic, Basil, Tomato Vinaigrette

Roasted Vegetables – Farmer’s Market Vegetables, Fine Herbs, Lebanese Garlic and Lemon Sauce

Beet and Goat Cheese Salad – Salt Roasted Beets, Pickled Beets, Goat Cheese, Grapes, Arugula, Sherry and Honey Vinaigrette

Steak Tartare – Capers, Red Onion, Egg, Lemon Zest, Herb Potato Chips

F&K Fondue Sliders – Creekstone Farm Black Angus, Mushrooms, Onions, Crispy Smoked Bacon, Lettuce, Tomatoes, Brioche Bun

Bar Snack Fish & Chips – Beer Battered Cod, Malted Curry Aioli, Green Onion, Bacon, Feta, Green Cabbage Slaw

Stone Fired Shepherd’s Pie – Ground Lamb, Onion, English Peas, Mashed Potato Crust

Buttermilk Fried Duck Confit – Maple-Sherry Vinegar, Braised Kale and Chard, Buttery Sriracha Sauce

English Banoffee Pie – Banana, Toffee, Espresso Ice Cream

Dessert Shepherd’s Pie – Strawberries, Lemon Curd, Pound Cake, Toasted Meringue Crust

Spotted Dick – Traditional English Steamed Currant Pudding, Vanilla Custard Sauce

Skillet Baked Triple Chocolate Cookie – High Road Vanilla Fleur de Sel Ice Cream

Happy to wander the world seeking out great meals but not so fond of Food Television there was no real reason to know Robert Irvine before the Chef opened up shop at The Tropicana, and although the name Public House still seems terribly unoriginal with two additional Restaurants similarly dubbed less than 3/4 mile away it looks as though the Restaurant: Impossible star’s spot is doing quite well based on a visit Saturday evening.

Reportedly built at the request of Tropicana High Rollers in need of a place to use comps, the property certainly never considered a dining “destination” in a city filled with several Resorts that could legitimately make such a claim, Robert Irvine’s Public House officially opened its doors in July after significant hype including a daredevil stunt during which the TV-Star lept from the top of the white tower over a year prior, Chef Scott Green making his return to Las Vegas after a stint in Canada to head up a kitchen focused on upscale yet accessible fare and Irvine’s British upbringing.

Admittedly a first-timer at The Tropicana, its southerly location on The Strip and lack of dining venues never really a draw despite being one of the few places in town still offering free parking, it is upon entering the front doors that signs immediately point guests left towards the sprawling room with a bar and lounge up front plus several tables and banquets lining the space behind, a dinner rush of over 150 covers seeing the place slammed on a big football weekend but a party of four happy to wait until the assigned 8:00pm reservation time while sitting at a first come-first serve high top.

Doing a reasonable job of isolating itself from the gaming floor, a walkway between slot machines and Public House’s doors at least fifteen feet wide, it is only once diners make their way to the back that the full scope of design can be seen, varying shades of wood comprising floor and ceilings sandwiching comfortable orange leather seats, stone walls and an immense glass window facing Las Vegas Boulevard outside.

Dining with three frequent tablemates and thus able to sample a wide range of the menu it was after others had requested Mixed Drinks and Beers featuring flavors like Peanut Butter and Passion Fruit that Food was ordered, a total of twelve savories far more than would be recommended for even a group of six and beginning with Appetizers including Bar Menu Deviled Eggs atop Mustard alongside Tater Tot “Poutine” with Pulled Pork and Goat Cheese plus smoky Wings featuring Irvine’s own Buffalo Sauce and two styles of housemade Dressing.

By no means a bad way to begin, even those tired of “small plates” and “gastropubs” likely to find lots to love in the Tots that remain crispy beneath Mushroom Gravy and a bubbling dish of French Onion Fondue meant to be slathered on Toast, it was with some additional Bread requested and Gruyere still molten that a trio of Salads soon appeared, the Heirloom Tomatoes vibrant and acidic amidst fresh Herbs and Garlic while the ubiquitous Beet Salad outperformed many thanks to Grapes and lightly pickled flavors, the same sadly not to be said for a dish simply listed as “Roasted Vegetables” that featured good Produce but seemed poorly conceived as the Sauce was too thick to be considered ‘Soup’ and too runny to function as Dip without quickly getting messy.

Using a pair of bar items plus thick-cut Steak Tartare served with sizable housemade Potato Chips as a sort of mid-course, business finally beginning to dwindle around 9:30, suffice it to say that the much publicized F&K Burger smothered in Cheese is tasty but plenty in its smaller “Slider” format while the shrunk-down Fish & Chips unfortunately suffered from Cod being too bland, the bed of matchstick Fries showing far better amidst Bacon, Feta and thickened Malt Vinegar.

Rounding out savories with two items one won’t just find anywhere in Sin City, the Buttermilk fried Duck Confit (also offered as Chicken) crisp and intensely flavored but balanced by a Jean Georges-esque combination of braised Greens plus “buttery” Hot Sauce and Irvine’s signature “Stone Fired Shepherd’s Pie” achieving where many others fail by letting the Potatoes get a little bit crispy which adds texture to the classic Lamb filling, it was with most already stuffed that four Desserts arrived with each presentation proving at least enough to warrant a bite from each…and several more for others.

Part classic and part clever, items like Mason Jar Apple Pie and Blue Cheesecake saved for a later date, it was instead with bites of Robert’s famous Banoffee Pie that things got underway and taking a far lighter approach than most to the combination of Bananas and Toffee while mellowing sweetness with Espresso Ice Cream the presentation sets a high bar for the dish locally, the same to be said of traditional Spotted Dick served in warm Vanilla Sauce while the Dark Chocolate Skillet Cookie and “Dessert Shepherd’s Pie” are definitely best shared, the former as rich as it sounds while the item in cast iron riffs on Trifle with sliced Berries, Meringue and cubes of Pound Cake.

THREE AND A HALF STARS: While many, including the local papers, have criticized Chef Irvine for everything from high prices to Food that does not fit his healthy persona Robert Irvine’s Public House nevertheless succeeds in terms of providing guests with a good experience, the necessity of an “everything to everyone” menu undoubtedly offering up a few duds but the overall batting average strong and most plates sharable by at least two rendering prices far lower than they seem.

RECOMMENDED: French Onion Fondue, Public House Poutine, Steak Tartare, Stone Fired Shepherd’s Pie, Buttermilk Fried Duck Confit, English Banoffee Pie, Spotted Dick.

AVOID: Roasted Vegetables, Fish & Chips.

TIP: Open 11:00a to “Late Night” on Weekdays and 10:30a to “Late Night” on Saturdays and Sundays, reservations recommended for prime times but walk-ins at the Bar and High Tops encouraged where several menu items plus Bar Specials such as the Sliders and Deviled Eggs are offered.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

http://www.troplv.com/dining-restaurants/chef-irvine-restaurant

Posted in Coffee, Dessert, Food, Ice Cream, Las Vegas, Nevada, Pork, Public House, Robert Irvine’s, Robert Irvine’s Public House Tagged Aioli, Angus, Angus Beef, Arugula, Asparagus, Avocado, Avocado Puree, Avocados, Bacon, Banana, Bananas, Banoffee, Banoffee Pie, Barbecue, Barbecue Sauce, Barbeque, Barbeque Sauce, Basil, BBQ, BBQ Sauce, Beef, Beer, Beer Battered Cod, Beet, Beet and Goat Cheese Salad, Beets, Black Angus, Black Angus Beef, Bread, Brioche, Brioche Bun, Burger, Butter, Buttermilk, Buttermilk Fried Duck Confit, Buttery Sriracha Sauce, Cabbage, Cake, Caper, Capers, Caramelized Onion, Cauliflower, Celery, Celery and Ranch Dressing, Chard, Cheese, Cheeseburger, Chicken, Chicken Wings, Chocolate, Chocolate Cookie, Chocolate Fudge, Ciabatta, Ciabatta Bread, Cod, Coffee, Cole Slaw, Coleslaw, Confit, Cookie, Cookies, Cow, Creekstone Farm, Creekstone Farm Black Angus, Crispy Pork Belly, Crispy Smoked Bacon, Currant, Currants, Curry, Custard, Dark Chocolate, Dessert, Dessert Shepherd’s Pie, Desserts, Deviled Eggs, Duck, Duck Confit, Egg, Egg Yolk, endoedibles, English Banoffee Pie, English Peas, English Pudding, English Steamed Currant Pudding, Espresso, Espresso Ice Cream, F&K Fondue Burger, F&K Fondue Sliders, Farmer’s Market Vegetables, feta, Fine Herbs, Fish & Chips, Fleur de Sel, Food, Foodie, French Onion Fondue, Garlic, Goat Cheese, Grain Mustard, Grape, Grapes, Gravy, Green Cabbage Slaw, Green Onion, Green Onions, Ground Lamb, Gruyere, Gruyere Cheese, Hamburger, Heirloom Tomato, Heirloom Tomatoes, Herb Potato Chips, Herbs, Hickory, Hickory Smoked Chicken Wings, High Road Ice Cream, High Road Vanilla Fleur de Sel Ice Cream, Honey, Hot Sauce, Ice Cream, Iced Tea, Jalapeno, Jalapeno Peppers, Jalapenos, Kale, Lamb, Las Vegas, Lebanese Garlic and Lemon Sauce, Lemon, Lemon Curd, Lemon Ricotta, Lemon Zest, Lemons, Lettuce, LV, Malt Vinegar, Malted Curry Aioli, Maple, Maple-Sherry Vinegar, Mashed Potato Crust, Mashed Potatoes, Meringue, Milk Chocolate, Mixed Heirloom Tomatoes and Grilled Ciabatta, Mushroom, Mushrooms, mustard, Nevada, NV, Onion, Onions, Pastries, Pastry, Pea, Peas, Peppered Goat Cheese, Pickled Beets, Pickled Jalapenos, Pie, Pig, Pork, Pork Belly, Potato, Potato Chips, Potatoes, Pound Cake, Poutine, Public House, Public House Poutine, Pudding, Pulled Pork, Pulled Pork and Shiitake-Onion Gravy, Ranch, Ranch Dressing, Red Onion, Red Onions, Red Vein Sorrel, RI Signature Blue Flame Buffalo Sauce, Ricotta, Roasted Vegetables, Robert Irvine’s, Robert Irvine’s Public House, Salad, Salt, Salt Roasted Beets, Scott Green, Shepherd's Pie, Sherry, Sherry and Honey Vinaigrette, Shiitake, Shiitake Mushroom, Shiitake Mushrooms, Skillet Baked Triple Chocolate Cookie, Slaw, Smoked, Sorrel, Spotted Dick, Squash, Sriracha, Steak, Steak Tartare, Steamed Pudding, Stone Fired Shepherd’s Pie, Strawberries, Strawberry, Swiss Chard, Tartare, Tater Tots, Tea, The Tropicale Restaurant, The Tropicana, The Tropicana Hotel, Thyme, Toast, Toasted Bread, Toasted Ciabatta, Toasted Garlic, Toasted Meringue, Toasted Meringue Crust, Toffee, Tomato, Tomato Vinaigrette, Tomatoes, Trifle, Tropicana, Vanilla, Vanilla Custard Sauce, Vanilla Ice Cream, Vegas, Vegetable, Vegetables, Vinegar, Wings, Yolk

November 11, 2017
1:56 PM
by: Uhockey

Gelatology [9,] Las Vegas NV

Gelatology

Samples: Ube, Almond, Cheese & Crackers, Crème Brulee, Green Tea Kit Kat, Honey Comb, Crumble Apple Pie, Cookies ‘n Cream, Gino’s Double Coco Malted Milk Crunch

Small Honey Comb and Gino’s Double Coco Malted Milk Crunch

Small Green Tea Kit Kat + Small Cookies n’ Cream

With little more to be said about Desyree Alberganti’s Gelatology at this point, her eclectically flavored and silky smooth Gelato truly world-class, it was after lunch at Town Center that the car was steered onto South Rainbow for another fix, the charming owner present and greeting guests with smiles and hugs plus all the samples they can handle.

Still pending a move to Indiana but also striking deals locally that will see her confections sold both at Gelatology and other outlets, an exciting situation for those who live further North but surely no replacement for Chef Alberganti herself, it was while exchanging stories of recent events that samples of nearly the whole case of flavors were tasted, old favorites like Ube and Crème Brulee joined by the sweet and savory “Cheese & Crackers” or seasonal Crumble Apple Pie.

Eventually settling on three $4 small cups, two singles and a double, it was as others enjoyed the mellow flavors of Green Tea Kit Kat or sweet Cookies n’ Cream that bites of Honey Comb were followed by “Gino’s Double Coco Malted Milk Crunch,” the housemade base of each as cool and creamy as ever while textures were dialed up in each by crunchy bits.

FIVE STARS: Sure there is “rolled” Ice Cream and Fro-Yo and now “Nitro” Ice Cream but no matter how you mix it or match it none of these trendy places are doing what Gelatology does in terms of textures or flavors and whether Desyree herself is on-site or not it seems hard to assume that will change pending further notice.

RECOMMENDED: Ube, Honey Comb, Gino’s Double Coco Malted Milk Crunch…or, honestly, anything.

AVOID: N/A.

TIP: Still have to love the daily Instagram feed of flavors @gelatologylv.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

http://www.facebook.com/gelatologylv

Posted in Dessert, Food, Gelatology, Ice Cream, Las Vegas, Nevada Tagged Almond, Almonds, Apple, Apple Pie, Apples, Candy, Cheese, Cheese & Crackers, Chocolate, Cocoa, Cookie, Cookies, Cookies ‘n Cream, Crackers, Creme Brulee, Crumble Apple Pie, Dark Chocolate, Dessert, Desserts, Desyree Alberganti, endoedibles, Food, Foodie, Gelato, Gelatology, Gino’s Double Coco Malted Milk Crunch, Green Tea, Green Tea Kit Kat, Honey, Honey Comb, Ice Cream, Kit Kat, Las Vegas, LV, Malt, Milk, Nevada, NV, Tea, Ube, Vegas

November 11, 2017
12:00 PM
by: Uhockey

Tommy Bahama Restaurant & Bar, Las Vegas NV

Tommy Bahama Restaurant & Bar

Cucumber Smash – Hendrick’s Gin, St. Germain, Lime, Muddled Cucumber

Coconut Cloud – Ron Matusalem Platino, Stoli Vanil, Cruzan Coconut, Cream of Coconut, Toasted Coconut

Coco Coffee “Martini” – Iced Coffee, Cream, Orgeat, Cream of Coconut

Warm Rolls with Honey Butter

World Famous Coconut Shrimp – Papaya-Mango Chutney

Grilled Baby Back Pork Ribs – Sweet & Spicy Blackberry Brandy BBQ, Island Slaw, Cauliflower-Potato Mash

Zuppa de Mare – Salmon, Cod, Mahi Mahi, Shrimp, Crushed Red Pepper, White Wine, Seafood Broth, Garlic Pesto Crostini

Citrus Marinated Jumbo Prawns – Lobster Cream Cous Cous, King Oyster Mushrooms, Roasted Cauliflower, Oven Roasted Tomatoes, Paprika Oil, Green Olive Vinaigrette

Filet Mignon Flatbread – Bacon, Garlic Aioli, Honey Roasted Onions, Gruyere, Crispy Shiitakes, Arugula

Double Espresso – Ice

Pina Colada Cake – Vanilla Cake, Myers Dark Rum, Diced Pineapple, White Chocolate Mousse, Toasted Coconut

Pineapple Crème Brulee – Tahitian Vanilla Bean, Caramelized Pineapple

Peanut Butter Pie – Pretzel Crust, Chocolate Ganache, Hawaiian Pink Sea Salt

It seems hard to believe that any of the four founders of Tommy Bahama could have realized just how big their brand would grow back in 1993, but having since merged with a larger company the store has nevertheless grown into a worldwide enterprise focused on “island-style living,” over 150 stores and counting with several harboring their own Restaurant and the company even manufacturing their own label of Rum.

Known for their love of khaki and Hawaiian button-ups with leisurewear bleeding over to a whole line of home décor, nothing in particular suggesting the desert but still sold in five retail outlets plus department stores throughout Sin City, it was during a recent trip to Town Square that the decision was made to investigate Lunch on the patio adjacent a recently erected Christmas Tree, the breezy environment befitting the concept without feeling overly “themed.”

Toqued by Chef Ruben Vasquez Cruz and second-in-command Armando Vargas, the much-talked about Happy Hour, fresh Fish “flown in daily” and a substantial Cocktail list forming the backbone of a menu expectedly intended to please a broad audience, it was mere moments after checking in at the hostess stand that a four-top under umbrellas was offered on the restaurant’s patio, a list of daily Chef’s specials offered in addition to the typical bill of fare with most of the choices centered around Fresh Seafood.

Apologetic up front when stating that both service and the kitchen were understaffed on this particular afternoon, a rush of traffic completely filling outdoor seating with several additional groups and families sat in the spacious dining room or around a bar area displaying NCAA Football, it was still with relative efficiency that a middle-aged man from Florida took orders for drinks while additionally keeping up with refills of Water, first taste offered in the form of a foamy Pina Colada entitled “Coconut Cloud” alongside the refreshing Cucumber Smash and a “No Proof” Martini that tasted like Cuban Café con Leche with a gentle Citrus note.

Ready to place an order fairly quickly, the aforementioned staffing situation delaying the arrival of a warm basket of Rolls with Honey Butter until later, it was as the group watched several folks posing around the tree that six jumbo shrimp dipped in shredded Coconut Batter arrived alongside a Half-Rack of Ribs for the youngster, the “World Famous” item par for the course atop a dollop of tropical Chutney while the slab of Pork was tender and moist beneath sweet glaze, the sugar outweighing any suggestion of “spice” a theme that would be repeated throughout the meal.

Offering several menu items including daily specials in two sizes, the smaller suggested as an “appetizer” but equally appropriate as an entree for those with modest appetites, it was alongside a sharable bowl of Fish Soup that had unfortunately boiled too long that a $15 Flatbread arrived, the unannounced pile of Arugula seemingly unnecessary at first but presumably added to balance the Honey-soaked Onions that would have otherwise overwhelmed everything including the texturally pleasing Mushrooms and medium rare Beef.

Rounding out entrees with a three-piece order of Jumbo Prawns, their snappy flesh and a bit of smoke from the grill a vast improvement from the rubbery Scallop or Shrimp from the Soup, Chefs Cruz and Vargas showed a deft hand when preparing Pearl Cous Cous with fresh Vegetables and light Cream plus tender Mushrooms, the quality of each ingredient as well as the preparation as a whole on par with what one might find further up the Strip for at least $10 more.

Told to “save room for Dessert,” a mock-display near the front door brought tableside to assure a sale that was already guaranteed, it was alongside a Double Espresso poured over Ice that three of the Tommy Bahama’s signatures were selected, the Peanut Butter Pie eaily the richest with a thick and creamy base balanced by finishing salt as well as the pulverized Pretzel Crust while two tropical choices proved even better, the Pina Colada Cake fragrant and moist without being too dense while the Crème Brulee made from caramelized Pulp and Vanilla Custard re-inserted into the hollowed Rind may just be the best version served in Las Vegas.

THREE AND A HALF STARS: Dollar for dollar and plate for plate Tommy Bahama Restaurant and Bar occupies a position somewhere between the likes of Cheesecake Factory or Elephant Bar and places like Joe’s Stone Crab or Aquanox on The Strip, certainly not “destination” dining but at the same time far better than it needs to be for an upscale dining option in an shopping mall.

RECOMMEDNED: Coconut Cloud, Grilled Baby Back Ribs, Citrus Marinated Jumbo Prawns, Pina Colad Cake, Pineapple Crème Brulee.

AVOID: Zuppa de Mare.

TIP: Yes, there is also a retail store for those who are interested.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.tommybahama.com/restaurants/las-vegas

Posted in Bread Basket, Coffee, Dessert, Food, Las Vegas, Lobster, Nevada, Pizza, Pork, Tommy Bahama, Tommy Bahama Restaurant, Tommy Bahama Restaurant & Bar, Tommy Bahama Restaurant and Bar Tagged Aioli, Armando Vargas, Arugula, Baby Back Ribs, Bacon, Barbecue, Barbeque, BBQ, Beef, Blackberries, Blackberry, Brandy, Bread, Bread Basket, Butter, Cabbage, Cake, Caramelized Pineapple, Carribean, Cauliflower, Cauliflower-Potato Mash, Cheese, Chocolate, Chocolate Ganache, Chutney, Citrus, Citrus Marinated Jumbo Prawns, Cocktail, Cocktails, Coco Coffee "Martini", Cocoa, Coconut, Coconut Cloud, Coconuts, Cod, Coffee, Cous Cous, Cow, Cream, Cream of Coconut, Creme Brulee, Crispy Shiitakes, Crostini, Cruzan Coconut, Cucumber, Cucumber Smash, Cucumbers, Custard, Dark Chocolate, Dark Rum, Dessert, Desserts, Diced Pineapple, Double Espresso, Elderflower, Elderflowers, endoedibles, Espresso, Filet Mignon Flatbread, Fish Soup, Flatbread, Food, Foodie, Garlic, Garlic Aioli, Garlic Pesto Crostini, gin, Green Olive Vinaigrette, Grilled Baby Back Pork Ribs, Gruyere, Gruyere Cheese, Hawaiian, Hawaiian Pink Sea Salt, Hendrick’s Gin, Honey, Honey Roasted Onions, Ice, Iced Coffee, Island Slaw, King Oyster Mushrooms, Las Vegas, Lemon, Lemons, Lime, Lobster, Lobster Cream Cous Cous, Lunch, LV, Mahi Mahi, Mango, Martini, Mocktail, Mousse, Muddled Cucumber, Mushroom, Mushrooms, Myers Dark Rum, Nevada, NV, Olive, Olives, Onion, Onions, Orgeat, Oven Roasted Tomatoes, Papaya, Papaya-Mango Chutney, Paprika, Paprika Oil, Pastries, Pastry, Peanut, Peanut Butter, Peanut Butter Pie, Peanuts, Pearl Cous Cous, Pepper, Peppers, Pesto, Pie, Pig, Pina Colada, Pina Colada Cake, Pineapple, Pineapple Crème Brulee, Pineapples, Pizza, Pork, Pork Ribs, Potato, Potatoes, Prawn, Prawns, Pretzel, Pretzel Crust, Pretzels, Red Pepper, Ribs, Roasted Cauliflower, Rolls, Ron Matusalem Platino, Ruben Vasquez Cruz, Rum, Salmon, Salt, Scalllop, Scallops, Sea Salt, Seafood Broth, Shiitake Mushrooms, Shrimp, Slaw, St. Germain, Steak, Stoli Vanil, Sweet & Spicy Blackberry Brandy BBQ, Tahitian Vanilla Bean, Toasted Coconut, Tomato, Tomatoes, Tommy Bahama, Tommy Bahama Restaurant, Tommy Bahama Restaurant & Bar, Tommy Bahama Restaurant and Bar, Town Center, Vanilla, Vanilla Cake, Vegas, Vinaigrette, Vodka, Warm Rolls with Honey Butter, Whipped Cream, White Chocolate, White Chocolate Mousse, White Wine, Wine, World Famous Coconut Shrimp, Zuppa de Mare

November 11, 2017
9:04 AM
by: Uhockey

Ace Donuts [4,] Las Vegas NV

Ace Donuts

Cronut Hole

Buttermilk Bar

Blueberry Old Fashioned

Cinnamon Roll

Red Velvet

Apple Fritter

Blueberry Fritter

Originally visited in the waning days of 2014 and again just under a week later it is largely a matter of committing to sleeping in on weekends that more frequent visits have not been made to Ace Donuts on the corner or Tropicana and Fort Apache, the small shop opening at 5am having caught on thanks to favorable word of mouth now selling out of most of their product by noon on weekdays and as early as nine or ten o’clock in the morning on Saturday as well as Sunday.

Still owned and operated by the same pleasant women, only one present on this particular Saturday just after 9am with store shelves still full as opposed to during an attempted visit at 10:15 just one month prior, it was with a big smile that guests were greeted from behind a counter which she can barely see over, the old-school collection plus Croissant Donuts slightly higher priced in the past but still every bit worth it with discounts now offered on boxes bought by the dozen or half.

Told by an elderly couple seated at one of the tables that Ace sells “the best Donuts in town,” a smile and agreement offered before choosing a half-dozen including several “gourmet” and “fancy” selections for $10.49, it was with a complimentary Cronut Hole thrown in that the Pink Box was taken elsewhere for indulgence, the two-bite Hole oilless and airy with shards of Glaze flaking and falling to the table.

Not purporting to be ‘small-batch,’ ‘handmade,’ ‘artisanal’ or any such catch-phrase, the approach very much a straightforward classic Doughnuttery, it was once again with previous favorites that much of the box was filled, the Buttermilk Bar with a great tang and exterior crisped by oil overlying the soft center while a Sourcream Old Fashioned was this time coated with Glaze featuring bits of pureed Blueberries.

Passing on filled or yeasted selections save for one Cinnamon Roll, the only novel item on this visit proving every bit as good as memories of a light and fluffy Crumb Donut in the past recall, it was once again that the sampling was rounded out by a moist Red Velvet Round followed by two Fritters, the smaller or two available sizes each retaining their title as best in the city with the Blueberry this time slightly better than Apple thanks to the higher concentration of Fruit amidst the sugar-shellacked Dough.

RECOMMENDED: Apple Fritter, Blueberry Fritter, Buttermilk Bar, Old Fashioned, Red Velvet.

AVOID: Arriving too late.

TIP: Open at 5am daily at 9435 W Tropicana Avenue, call in advance for special orders at (702) 222-3370.

Posted in Ace Donuts, Breakfast, Dessert, Food, Las Vegas, Nevada Tagged Ace, Ace Donuts, Apple, Apple Fritter, Apples, Blueberries, Blueberrry Old Fashioned, Blueberry, Blueberry Fritter, Breakfast, Buttermilk Bar, Cinnamon, Cinnamon Roll, Cronut, Cronut Hole, Dessert, Desserts, Donut, Donuts, Dough, Doughnut, Doughnuts, endoedibles, Food, Foodie, Fort Apache, Frosting, Glaze, Las Vegas, LV, Nevada, NV, Old Fashioned, Old Fashioned Donut, Old Fashioned Doughnut, Pastries, Pastry, Red Velvet, Red Velvet Donut, Red Velvet Doughnut, Sour Cream Old Fashioned, Sourcream Old Fashioned, Sugar, Tropicana, Vegas

November 4, 2017
5:33 PM
by: Uhockey

The Red Hen, Washington DC

The Red Hen

Bread with Olive Oil and Balsamic

Fresh Burrata – Broccolini Marinati, Salami, Brown Butter Pine Nuts, Cherry Mostarda, Breadcrumbs

Crispy Arancini ‘Cacio e Pepe’ – Fried Risotto Balls, Black Pepper, Pecorino Romano, Basil Aioli

Garganelli – Roasted Wild Mushrooms, Porcini Crema, Spinach, Lemon and Pecorino Tartufo

Mafalde Verde – Braised Duck Ragu, Calabrian Chili, Mint, Kale, Pecorino Romano

Ricotta Cavatelli – Spicy Lamb Sausage, Broccolini, Chickpeas, Parmigiano, Breadcrumbs

Mezzi Rigatoni – Fennel Sausage Ragu, Fennel Pollen, Pecorino Romano

Maple Custard – Caramelized Hazelnut Crumble

Chocolate Brownie Fudge Sundae – Candied Almonds, Whipped Cream, Chocolate Pearls, Luxardo Cherries, Fior di Latte Gelato

Pumpkin Cake Doughnuts – Chocolate Glaze, Nutella-whipped Ricotta, Hazelnut Praline, Mascarpone Gelato

Autumn-Spiced Carrot Cake – Cream Cheese Frosting, Candied Ginger & Pecan Crumble, Toasted Oatmeal Gelato, Salted Caramel Sauce

Still white hot nearly five years after opening, Chef Michael Friedman since going on to open All Purpose Pizzeria downtown, The Red Hen was booked as the final Dinner during a trip to Washington D.C., Bloomingdale’s neighborhood gem packed to capacity at 5:30pm on Saturday evening with patrons standing three deep at the bar.

Described as an “Italian-influenced American Restaurant,” the New Jersey native Chef already proving quite capable with his Eggplant Parm and malted Pizza Dough three days prior, it was with reservations made nearly a month in advance and timely arrival despite pouring rain that three guests were seated at a table facing Seaton Place, the somewhat aloof server at first a bit off-putting but soon settling into his role and adapting to the table though he never really seemed to smile.

Offering a seasonal menu of Crostini, Appetizers, Pastas, Mains, Sides and Desserts, Chef de Cuisine Krystal Cripe standing over the pass on this particular evening, it was with wide eyes that options were perused and discussed before placing a three-course order consisting of ten items, the table Bread replenished on request starting things off as thin strips with crispy edges and an open, yeasty crumb.

Rightfully focusing on Pastas, each handmade daily and garnering a lot of attention for both craft and creativity, it was as these were prepared that the meal began with appetizers of housemade Burrata amidst sweet and savory condiments plus golden orbs of fried Rice, the former raising the bar in terms of taste and texture thanks to finely chopped Broccolini, Cherry Compote and Breadcrumbs while the latter were fried golden with creamy centers and a lot of Pepper mellowed by herbal Aioli.

Opting for four out of five possible pastas and no entrees, only the Squid Ink Linguini with Fresno Chiles left behind, it was in an attempt to taste from mild to robust that first bites were taken of Garganelli tossed with Mushrooms and Spinach, the flavor profile entirely overwhelmed by Lemon and salty Pecorino much to the table’s disappointment though quickly forgotten within two bites of the Ricotta Cavatelli matching spicy Lamb Sausage to more Broccolini and Breadcrumbs plus crispy Chickpeas that created a great contrast to the soft Shells.

Moving next to tender green Ribbons topped in Duck and Calabrian Chiles tamed by Mint, a personal favorite that was unfortunately not enjoyed as much by others thanks to the heat, it was nonetheless with universal agreement that everyone felt that Red Hen’s Rigatoni was exquisite, each al dente tube lightly slicked in Tomato sauce rife with Fennel Sausage plus a dusting of Fennel Pollen that created a light licorice linger on the heels of grated Cheese.

Making decisions amongst Desserts as difficult as those relating to Pasta, another order excluding only one bringing four sizable selections dreamed up by Chef Cripe to the table, rumors of a destination-worthy Maple Custard were immediately confirmed even by those who do not particularly enjoy Maple Syrup thanks to the mellow flavor and textural juxtaposition created by crumbled Hazelnuts, the seasonal Pumpkin Cake Doughnuts unfortunately getting lost amidst Chocolate Glaze and Nutella while the Chocolate Sundae and Autumn-Spiced Carrot Cake fared far better, the Ice Cream largely due to a thick Brownie and tangy Gelato while the Carrot Cake’s Ginger notes were warm and pleasant shining through Ice Cream that tasted like an Oatmeal Cookie and thick Salty Caramel.

www.theredhendc.com

Posted in Bloomingdale, Bread Basket, DC, Dessert, Food, Ice Cream, Italian, Pork, Red Hen, The Red Hen, Vacation, Washington Tagged 100% Maple Syrup, Aioli, Almond, Almonds, Arancini, Autumn-Spiced Carrot Cake, balsamic, Balsamic Vinegar, Basil, Basil Aioli, Black Pepper, Bloomingdale, Braised Duck Ragu, Bread, Breadcrumb, Breadcrumbs, Broccolini, Broccolini Marinati, Brown Butter, Brown Butter Pine Nuts, Brownie, Brownies, Burrata, Burrata Cheese, Butter, Calabrian Chili, Candied Almonds, Candied Ginger & Pecan Crumble, Caramel, Caramel Sauce, Caramelized Hazelnut Crumble, Carrot, Carrot Cake, Carrots, Cavatelli Pasta, Cheese, Cherries, Cherry, Cherry Mostarda, Chickpea, Chickpeas, Chiles, Chili, Chocolate, Chocolate Brownie Fudge Sundae, Chocolate Fudge, Chocolate Glaze, Chocolate Pearls, Chocolate Sundae, Cream Cheese, Cream Cheese Frosting, Cream Cheese Icing, Crema, Crispy Arancini ‘Cacio e Pepe’, Crostini, Crumble, Custard, Dark Chocolate, DC, Dessert, Desserts, District of Columbia, Donut, Donuts, Doughnut, Doughnuts, Duck, endoedibles, Fennel, Fennel Pollen, Fennel Sausage, Fennel Sausage Ragu, Fior di Latte, Fior di Latte Cheese, Fior di Latte Gelato, Food, Foodie, Fresh Burrata, Fried Risotto Balls, Fudge, Garganelli, Garganelli Pasta, Gelato, Ginger, Hazelnut, Hazelnut Praline, Hazelnuts, Kale, Krystal Cripe, Lamb, Lamb Sausage, Lemon, Lemons, Luxardo, Luxardo Cherries, Luxardo Cherry, Mafalde Verde, Malfalde, Malfalde Pasta, Malfalde Verde Pasta, Maple, Maple Custard, Mascarpone, Mascarpone Cheese, Mascarpone Gelato, Mezzi Rigatoni, Michael Friedman, Mint, Mostarda, Mushrooms, Nutella, Nutella-whipped Ricotta, Oatmeal, Oatmeal Gelato, Olive Oil, Parmigiano, Parmigiano Cheese, Parmigiano Reggiano, Parmigiano Reggiano Cheese, Pasta, Pastries, Pastry, Pecan, Pecans, Pecorino, Pecorino Cheese, Pecorino Romano, Pecorino Romano Cheese, Pecorino Tartufo, Pecorino Tartufo Cheese, Pepper, Peppers, Pig, Pine Nut, Pine Nuts, Porcini, Porcini Crema, Porcini Mushroom, Porcini Mushrooms, Pork, Pork Sausage, Praline, Pralines, Puimpkin Donut, Pumpkin Cake, Pumpkin Cake Doughnuts, Pumpkin Donuts, Pumpkin Doughnut, Pumpkin Doughnuts, Ragu, Red Hen, Rice, Ricotta, Ricotta Cavatelli, Ricotta Cavatelli Pasta, Ricotta Cheese, Rigitoni, Rigitoni Pasta, Risotto, Salami, Salted Caramel Sauce, Salty Caramel, Sausage, Sheep, Spicy Lamb Sausage, Spinach, Sundae, Syrup, The Red Hen, Toast, Toasted Oatmeal Gelato, Tomato, Tomatoes, Travel, Vacation, Vinegar, Washington, Washington DC, Whipped Cream, Wild Mushroom, Wild Mushrooms

November 4, 2017
2:21 PM
by: Uhockey

Pie Sisters, Washington DC

Pie Sisters

Apple Sour Cream Cuppie

Pumpkin Cuppie

Bourbon Chocolate Pecan Cuppie

Coconut Cream Cuppie

Banana Cream Cuppie

Like most small businesses Pie Sisters began as a dream, siblings Alli, Bear and Cat Blakely bringing a longtime family tradition to the masses in 2012 when they opened up shop at 3423 M St Northwest after years of selling their creations online and at local markets, the Great Falls Virginia natives quickly expanding their offerings from a fairly traditional collection to one that now offers both sweet and savory Pies as well as seasonal inspirations.

Tucked away on a cute corner in Georgetown, the nearby “Exorcist Stairs,” shopping and College itself all assuring a fair amount of foot traffic both day and night, patrons entering Pie Sisters will quickly find themselves greeted by one of two clerks and a cute room with crown molding, photographs and flowers with a wide variety of treats on counters or behind glass in back.

Open from 11am-7pm Wednesday through Sunday, though assuring guests that “any time is Pie time,” all recipes at Pie Sisters begin with scratch-made crust loaded with Butter and offered whole, by the slice or sized down into cute “Cuppies,” pronounced Cup-Pies, the latter perfectly sized for one though the better idea seems to be bringing a group and tasting a few.

Charging the same price for each item, each Cuppie just $3.75 and a relative bargain compared to most “Artisan” Cupcake places putting less effort or quality ingredients into their product, it was with the Sister’s Apple Sour Cream that the Crust immediately impressed by both its Butter content and flakiness, the stewed Fruit ample amidst Cinnamon Sugar Streusel and quickly leading to tastes of the nicely spiced Pumpkin that made one long for Thanksgiving even though it was a week after Trick-or-Treating.

Moving next to two Cream Pies, each again seeing the golden Crust hold up admirably to picture-perfect Filling, a choice between Banana or Coconut really comes down to a ‘pick ‘em’ based on personal tastes while the Black Bottom Pecan should not be missed by anyone save for those allergic to one of the ingredients as the Nuts themselves are caramelized and smoky without a whole lot of filler atop a slightly melted Dark Chocolate base.

www.piesisters.com

Posted in DC, Dessert, Food, Pie Sisters, Vacation, Washington Tagged Alli Blakely, Apple, Apple Sour Cream Cuppie, Apple Sour Cream Pie, Apples, Banana, Banana Cream, Banana Cream Cuppie, Banana Cream Pie, Bananas, Bear Blakely, Black Bottom, Black Bottom Bourbon Pecan Pie, Black Bottom Pecan Pie, Black Bottom Pie, Bourbon, Bourbon Chocolate Pecan Cuppie, Bourbon Chocolate Pecan Pie, Butter, Cat Blakely, Chocolate, Coconut, Coconut Cream Cuppie, Coconut Cream Pie, Coconuts, Coocnut Cream, Crust, Cuppie, Cuppies, Dark Chocolate, DC, Dessert, Desserts, District of Columbia, endoedibles, Food, Foodie, Georgetown, Pastries, Pastry, Pecan, Pecans, Pie, Pie Sisters, Pumpkin, Pumpkin Cuppie, Pumpkin Pie, Pumpkins, Sour Cream, Sugar, Travel, Vacation, Washington, Washington DC

November 4, 2017
1:01 PM
by: Uhockey

Jeni’s Splendid Ice Creams, Washington DC

Jeni’s Splendid Ice Creams

Samples: Boozy Eggnog, Pumpkin Five Spice, Pistachio Honey

Single – Boozy Eggnog

Standard on a Waffle Cone – Sweet Potato and Torched Marshmallow, The Matterhorn

Having spent nearly ten years in Columbus between undergrad, residency and fellowship the only real regret from that period is how infrequently visits were made to Jeni’s Splendid Ice Creams, Mrs. Britton Bauer going from a small stand in the North Market at that time to a Beard Award Winner with several locations and hundreds of thousands of fans stretching from Los Angeles to her newest location in Washington D.C.

Nothing short of a self-made success story, the decision to leave college and pursue a dream more than paid off with nearly thirty location and a healthy mail-order market plus distribution deals with retailers like Whole Foods, it was just past 1:00pm on a Saturday that the location in the U-Street Corridor was visited, a bevy of new seasonal flavors joining classics with a line that ebbed and flowed from five to ten guests throughout a nearly thirty minute stay.

Continuing a trend of opening in newly developing areas, 14th Street in D.C. as much a growing concern as Venice, Silverlake or Nashville, it was with predictably friendly salutations that patrons were greeted upon approaching a pair of glass chests, samples quick to come as the smell of freshly baked Waffle Cones permeated the air.

By no means a low-priced product, Jeni’s use of high fat Organic Milk and Essential Oils plus fresh Herbs clearly not occurring in the same environment as a company like Thrifty, it was with each spoonful coating the palate that tastes of aromatic Pumpkin and texturally complex Pistachio Honey were enjoyed before eventually deciding on two cones, the “Boozy Eggnog” selected by a tablemate spot on and likely to please fans while the Smoke n’ Honey Matterhorn and Sweet Potato with Torched Marshmallow were each like an early taste of the Holidays.

www.jenis.com

Posted in DC, Dessert, Food, Ice Cream, Jeni's, Jeni’s Ice Cream, Jeni’s Ice Creams, Jeni’s Splendid Ice Creams, Vacation, Washington Tagged 5-Spice, Almond, Almonds, Boozy Eggnog, Boozy Eggnog Ice Cream, Chocolate, Cone, DC, Dessert, Desserts, District of Columbia, Eggnog, Eggnog Ice Cream, endoedibles, Five Spice, Food, Foodie, Honey, Ice Cream, Jeni's Splendid, Jeni’s, Jeni’s Splendid Ice Cream, Jeni’s Splendid Ice Creams, Marshmallow, Marshmallows, Milk, Pastries, Pastry, Pistachio, Pistachio Honey, Pistachio Honey Ice Cream, Pistachios, Pumpkin, Pumpkin Five Spice, Pumpkin Five Spice Ice Cream, Pumpkins, Smoked Almond, Smoked Almonds, Sweet Potato, Sweet Potato and Torched Marshmallow, Sweet Potato and Torched Marshmallow Ice Cream, Sweet Potatoes, The Matterhorn, The Matterhorn Ice Cream, Torched Marshmallow, Travel, Vacation, Waffle Cone, Washington, Washington DC, White Chocolate

November 4, 2017
10:08 AM
by: Uhockey

Lapis, Washington DC

Lapis Afghan Bistro

Mantoo Beef Dumplings – Yogurt, Yellow Split Pea and Tomato Sauce

Bolani Flat Bread – Pumpkin and Leek-Cilantro with Yogurt and Chutney

Sambrosa Trio – Philo Pastries with Shrimp with Saffron, Spinach and Beef with Onions served with Chutney

Pakowra – Gram Battered Vegetables with Chutney and Yogurt

Halwa – Semolina, Saffron, Almonds

Sheer Berenj – Rice Pudding, Cardamom, Pistachio

Sharbat – Warm Pound Cake, Orange Zest Syrup

Awarded Bib Gourmand status in the most recent Michelin Guide for Washington D.C., a designation used to recognize Restaurants where one can “enjoy two courses and a glass of Wine or Dessert (not including tax and gratuity) for less than $40,” it was for Saturday Brunch that a visit was paid to Lapis in Adams Morgan, their Afghani cuisine representing a style many Americans are likely not familiar with, though much of it is based on recipes and ingredients commonly seen in other central Asian countries.

Family owned and operated by refugees who launched their career as restaurateurs nearly fifteen years after escaping the motherland, an additional pair of European bistros giving them the financial freedom to finally pursue something much more personal at 1847 Columbia Road Northwest, guests entering Lapis after 5:30pm throughout the week will be greeted by a sizable menu of cultural favorites while those partaking in Brunch will find a slightly truncated collection plus several Euro-American carryovers plus Cocktails and bottomless Mimosas.

Not a space for those desiring to dine expeditiously, an entirely Afghani staff moving slow and deliberately in all tasks from seating to filling water and delivering plates, it was after some time perusing the options while listening to culturally appropriate music that a middle aged gentleman who appeared to be in charge arrived to jot down orders, a total of four plates arriving one after another and beginning with two crispy stacks of Flatbread, one filled with stewed Leeks and Herbs while the other tasted quite a bit like Pumpkin Pie filling.

Clearing empty dishes but not refreshing share plates between courses, only an issue in terms of the boiled Beef Dumplings which got a bit messy thanks to the soft and hearty filling plus Tomato Sauce and fragrant Yellow Peas, it was with a thud that Lapis’ Pakowras hit the table, the deep fried Fritters heavy and not particularly flavorful without the liberal addition of housemade Yogurt or fiery green Chutney.

Decorated in old family photographs and cultural artifacts, a more subdued downstairs room discovered upon visiting the restroom, it was with three Sambrosas each filled with something different that savories concluded, the Shrimp and Saffron a hand-down winner that is also offered in a boiled style like the Mantoo Beef that is considered to be a Restaurant signature.

Suggesting that “Afghans have a sweet tooth” on their Dessert menu and thus compelling a three part order, the Semolina “Halwa” bland and nowhere near as delicious as it’s Carrot based cousin seen at many Indian Restaurants, better bites were found in the Cardamom-tinged Rice Pudding as well as the housemade Poundcake, the choice to serve it warm more than welcome while the use of Orange Syrup made each bite sweet yet refreshingly vibrant.

http://www.lapisdc.com

Posted in DC, Dessert, Food, Lapis, Lapis Afghan Bistro, Vacation, Washington Tagged Adams Morgan, Almond, Almonds, Beef, Beef Dumplings, Bolani, Bolani Flat Bread, Cardamom, Chutney, Cilantro, Cow, DC, Dessert, Desserts, District of Columbia, Dumpling, Dumplings, endoedibles, Flat Bread, Food, Foodie, Gram, Gram Battered Vegetables, Halwa, Lapis, Lapis Afghan Bistro, Leek, Leek-Cilantro, Leeks, Mantoo Beef, Mantoo Beef Dumplings, Onion, Onions, Orange, Orange Zest, Orange Zest Syrup, Oranges, Pakowra, Pakowras, Pastries, Pastry, Pea, Peas, Philo, Philo Pastries, Phyllo, Pistachio, Pistachios, Pound Cake, Poundcake, Pudding, Puddings, Pumpkin, Pumpkins, Rice, Rice Pudding, Saffron, Sambrosa, Sambrosas, Semolina, Sharbat, Sheer Berenj, Shrimp, Shrimp with Saffron, Spinach, Syrup, Tomato, Tomato Sauce, Tomatoes, Travel, Vacation, Vegetable, Vegetables, Washington, Washington DC, Yellow Pea, Yellow Peas, Yellow Split Peas, Yogurt, Zest

November 4, 2017
9:06 AM
by: Uhockey

Sticky Fingers Sweets & Eats, Washington DC

Sticky Fingers Sweets & Eats

Sticky Bun

Pumpkin Whoopie Pie

Cowvin Cookie

Sweet n’ Salty Cookie with Oats, Peanut Butter, Chocolate Chips and Sea Salt

Brownie with Dark Chocolate Chips

Red Velvet Cupcake

Sweet Potato Maple Cupcake with Toasted Marshmallow

In an world of growing dietary restrictions and ‘intolerances’ the idea of a Vegan bakery has been of interest ever since college at The Ohio State University where Pattycake has long embraced the concept of ‘conscious’ eating, the same ideals espoused by Sticky Fingers Sweets & Eats making a visit on Saturday morning all the more compelling.

Located in Columbia Heights and thus outside the touristy hustle and bustle, their clientele largely local with the occasional traveler stopping in based on word of mouth or familiarity with Chef Doron Petersan’s work from “Cupcake Wars,” the idea behind Sticky Fingers Bakery began in 1999 when the self-professed lover of Food began experimenting with recipes to fulfill her own sweet-tooth without the use of Animal products, the idea since expanding to a large storefront opened in 2005 featuring several items baked in-house daily plus a small collection Breakfast and Lunch plates.

Directly across from a large supermarket and in the same area as a handful of big-box retailers, rows of houses quite different from just a mile or so south making the area feel far more residential, it was just after the store’s nine o’clock opening that three guests settled into chairs amidst a dining room decorated cute and kitschy, uni-sex bathrooms declaring Sticky Fingers a safe place for all surprisingly the first of their kind in D.C. but certainly fitting the vibe.

Predictably with significant dining plans to follow, the last day before returning home still seeing a few more places on the ‘to-do’ list ranging all the way from nearby to Georgetown and Historic Bloomingdale, it was after lengthy perusal of two cases that the decision was made to select a total of seven items tallying not much more than other local ‘non-vegan’ eateries, the signature sticky Bun warmed on request completely indistinguishable from one made with Butter while Petersan’s equally praised Cowvin Cookie outperformed A Baked Joint’s Oatmeal Sandwich by a substantial margin in terms of taste, texture and value for the dollar.

Reportedly using no Hydrogenated Oils in addition to eschewing Butter and Eggs both at Sticky Fingers and sister eatery Fare Well, a big change for the better compared to many Vegan products, it is with spreads from Earth Balance and Egg-replacer from Ener-G that many of Doron’s recipes are featured in a Cookbook offered both in the Restaurant and online, her Sweet n’ Salty Cookie every bit as good as the Cowvin with good density and a subtle chew while the Pumpkin Whoopie Pie and Sweet Potato Maple Cupcake were dense and moist with a lot of natural flavor plus bright notes of Ginger and Cinnamon in the base.

Not quite perfect in terms of Chocolate, a not unfamiliar situation seen at other Vegan Bakeries but still better than most, it was with a slightly astringent aftertaste permeating the Cake portion of a Red Velvet Cupcake that attention instead turned to a fudge-thick Brownie riddled with Chocolate Chips, the slight rise giving each bite a heterogeneous texture while the lack of Milk Fats or additives necessitated quite a bit of sugar to help foil the Cocoa Powder’s bitterness.

http://www.stickyfingersbakery.com

Posted in Breakfast, cupcake, cupcakes, DC, Dessert, Food, Sticky Fingers, Sticky Fingers Bakery, Sticky Fingers Sweets & Eats, Sticky Fingers Sweets and Eats, Vacation, Washington Tagged Bakery, Brownie, Chocolate, Chocolate Chip, Chocolate Chips, Cinnamon, Cookie, Cookies, Cowvin Cookie, Cupcake, Cupcakes, Dark Chocolate, Dark Chocolate Chips, DC, Dessert, Desserts, District of Columbia, Doron Petersan, Earth Balance, Earth Balance Spread, Egg Replacer, endoedibles, Ener-G, Food, Foodie, Maple, Maple Syrup. 100% Maple Syrup, Marshmallow, Marshmallows, Nuts, Oatmeal, Oatmeal Cookie, Oats, Pastries, Pastry, Peanut, Peanut Butter, Peanuts, Pumpkin, Pumpkin Whoopie Pie, Pumpkins, Red Velvet, Red Velvet Cupcake, Salt, Sea Salt, Sticky Bun, Sticky Fingers, Sticky Fingers Bakery, Sticky Fingers Sweets & Eats, Sticky Fingers Sweets and Eats, Sugar, Sweet n’ Salty Cookie, Sweet Potato, Sweet Potato Maple Cupcake, Sweet Potatoes, Toasted Marshmallow, Travel, Vacation, Vegan, Vegan Bakery, Vegan Chocolate, Vegan Cream, Washington, Washington DC, Whoopie Pie

November 3, 2017
5:06 PM
by: Uhockey

Rose’s Luxury, Washington DC

Rose’s Luxury

Rye Challah – Carraway Butter, Honey

This Afternoon’s Ricotta – Grilled Bread, Olive Oil, Turkish Figs in Vincotto

Lychee Salad – Pork Sausage, Habanero, Peanuts, Onions, Cream

Farro Reginetti – Garlic, Mustard Greens, Chili Flake

Spaghetti alla Carbonara – Green Onion, Sage

Japanese Fried Chicken – Eel Sauce, Kewpie Mayo, Bonito Flake, Napa Cabbage, Sesame Potato Salad, Soy Egg

Cinnamon Ice Cream – Cinnamon Toast Crumble (with Presidential Spoons)

Coconut Milk Ice Cream – Burnt Coconut, Lime, Kiwi

Eggplant 2.0 – Milk Ice Cream, Pine Nuts, Honey, Puff Pastry

Vietnamese Coffee Crème Brulee

Sesame Brittle

It was less than 16 hours after departing a lackluster dinner at Pineapple & Pearls that the GPS once again led the car to 8th Street Southeast, a three o’clock arrival at Aaron Silverman’s critically acclaimed Rose’s Luxury finding the queue already eight deep for a 5:00pm opening, two beach chairs quickly unpacked and set up with the line growing incrementally thereafter to a total of nearly fifty before a man came out and began jotting down names and preferences for dining now or later that evening.

Originally launched in late 2013, Siverman’s non-traditional path to the kitchen now a well-known story of perseverance paid off with almost unprecedented success, Rose’s Luxury has been called by critics and fans one of America’s most endearing modern Restaurants, the egalitarian approach to seating a gripe for some but equally applicable to the Chef’s parents as anyone else while the interior is fashioned not unlike a person’s home might be, though the menu is anything but typical.

Described as “New American” in terms of the cuisine, a bevy of mentors including Sean Brock, Marco Canora and other iconic New York Chefs guiding Silverman to his current role as an industry leader overseeing a youthful team of Chefs at next-door locations, it is shortly after entering Rose’s Luxury that diners instantly feel any tension created from the wait melt away, the servers with no particular dress code chatting folks up and encouraging them to get comfortable before presenting a well-culled menu of Food and Drink that changes almost daily.

A much larger space than it appears, the front and back dining rooms divided by an open kitchen with several bar seats where guests can witness the action plus an upstairs dining room for which reservations are available for parties of 6-8, it is while decisions are still being hashed out that a loaf of daily Bread is delivered, this evening’s Rye Challah a beautiful braid with warm eggy notes prominent even after a slathering of Honey-drizzled Caraway Seed Butter.

Composing the menu of Small Plates, Pastas, Desserts and Family Style platters, a total of just fifteen to sixteen dishes offered daily, it was with difficult cuts made that the meal started out with two small plates that have been present since day one, “This Afternoon’s Ricotta” featuring soft Cheese drizzled in Olive Oil and intended to be spread on grilled Bread with Figs, everything about the dish simply satisfying as was the signature Lychee Salad Thai-style Pork Sausage with Peppers mellowed by Peanuts and Cream.

Not the sort of place to shy away from big flavors, yet not overcomplicating things and thus losing track of its primary ingredient like Pineapple & Pearls, it was after a brief delay with the dining room now full and mid-volume music playing overhead that two plates of Pasta arrived next, the hand-cut Spaghetti soaking in quite a bit of thick sauce beneath Green Onions and Sage plus grated Cheese while the springy Reginetti balanced bitter Greens with plenty of roasted Garlic and a touch of heat.

Unfortunately not offering the family-style Brisket on this particular Friday, but certainly not short-changing guests with either the whole Dorade or Japanese Fried Chicken, it was in the latter that $34 was invested, the plate delivered perhaps one of the best ‘fine dining’ deals on Chicken one will ever find in a major city with a whole Bird or more double-fried crisp atop a bed of shredded Cabbage and topped with plenty of Kewpie Mayo, wriggling Bonito and housemade Eel Sauce.

Rounding out dinner with 3/4 of the Dessert Menu, an additional ‘test plate’ of Cinnamon Ice Cream topped in lightly burnt Bread added gratis and to be eaten with antique spoons featuring former Presidents, it would be difficult to decide which of Silverman’s creations was the ‘best,’ the bitter-sweet Crème Brulee certainly the most straight forward while the Coconut Milk Ice Cream was smooth and balanced, though in terms of creativity none were on par with “Eggplant 2.0,” an inverted Tart Tatin with the Vegetable caramelized and not dissimilar to Baklava in terms of taste and texture.

http://www.rosesluxury.com

Posted in Bread Basket, Coffee, DC, Dessert, Food, Ice Cream, Pork, Rose's Luxury, Vacation, Washington Tagged Aaron Silverman, Bonito, Bonito Flake, Bread, Brittle, Burnt Coconut, Butter, Cabbage, Carbonara, Carraway Butter, Carraway Seed, Challah, Challah Bread, Cheese, Chicken, Chili, Chili Flake, Chili Flakes, Cinnamon, Cinnamon Ice Cream, Cinnamon Toast Crumble, Coconut, Coconut Milk Ice Cream, Coffee, Cream, Creme Brulee, DC, Dessert, Desserts, District of Columbia, Eel, Eel Sauce, Egg, Egg Yolk, Eggplant, Eggplant 2.0, Eggplant Tart Tatin, Eggplant Tarte Tatin, Eggplants, endoedibles, Farro, Farro Reginetti, Fig, Figs, Food, Foodie, Fried Chicken, Garlic, Green Onion, Green Onions, Greens, Grilled Bread, Habanero, Habanero Pepper, Habanero Peppers, Honey, Ice Cream, Italian, Japanese Fried Chicken, Kewpie, Kewpie Mayo, Kiwi, Kiwis, Lime, Limes, Lychee, Lychee Salad, Lychees, Mayo, Mayonnaise, Milk, Milk Ice Cream, mustard, Mustard Greens, Napa Cabbage, Noodles, Olive Oil, Onion, Onions, Pasta, Pastries, Pastry, Peanut, Peanuts, Pepper, Peppers, Pig, Pine Nut, Pine Nuts, Pork, Pork Sausage, Potato, Potatoes, President, Presidential Spoon, Presidential Spoons, Puff Pastry, Reginetti, Ricotta, Ricotta Cheese, Rose's Luxury, Rye, Rye Bread, Rye Challah, Rye Challah Bread, Sage, Salad, Sausage, Sesame, Sesame Brittle, Sesame Potato Salad, Soy Egg, Spaghetti, Spaghetti alla Carbonara, Sugar, Tart Tatin, Tarte Tatin, This Afternoon’s Ricotta, Toast, Travel, Turkish Fig, Turkish Figs, Turkish Figs in Vincotto, Vacation, Vietnamese Coffee, Vietnamese Coffee Crème Brulee, Vincotto, Vinegar, Washington, Washington DC, Yolk

November 3, 2017
2:15 PM
by: Uhockey

Buttercream Bakeshop, Washington DC

Buttercream Bakeshop

Queen B – Honey Sugar Infused Kouign Amann

Cinnascone – Rolled Buttermilk, Cinnamon Filling

Trail Mix Cookie – Oatmeal, Peanuts, Raisins, M&M’s, Granola

Red Velvet Cupcake – Cream Cheese Icing, Chocolate Pearls

Snickers Brownie – Fudge Brownie, Caramel, Peanut Butter Nougat, Chocolate Ganache

Happy Camper – Graham Cracker Crust, Sea Salt Dusted Ganache, Fluffy Toasted Marshmallow Topping

Unknowingly having already tasted one of Tiffany MacIsaac’s fine Desserts at All Purpose Pizza, the fact that their supersize Rainbow Cookie had been made at next door Buttercream Bakeshop not discovered until days later, it was after lunch at Arroz by Mike Isabella that a visit was paid to the small store at 1250 9th St Northwest where service is friendly and claims that “everything is yummy” are almost completely justified.

Considered for years to be one of The DMV’s most talented Pastry Chefs, MacIsaac’s work previously experienced at both Birch & Barley as well as GBD Fried Chicken and Doughnuts during prior visits to the area, Buttercream Bakeshop originally opened its doors in mid-2016 when Tiffany partnered up with Alexandra Mudry-Till who she met while working at Buzz Bakery, the two correctly foreseeing Shaw as an area on rise and giving guests a sweet place to stop seven days a week.

Designed as a take-away only shop, the floor plan tight and decorations limited to a few bright paintings, some knick-knacks and menu boards hanging over glass cases full of temptation, it was during a brief lull in traffic that two guests chatted with the clerk before selecting a half-dozen treats packed up in a box for takeaway, the cost cheaper on average than A Baked Joint and other Bakers & Baristas with results that were at least equal and oftentimes much better.

Acknowledging that two o’clock in the afternoon is not an ideal time to visit a bakery that opens at 7:00am, the “Queen B” seemingly a good idea but already drier than would be ideal after 7+ hours exposed to air, it was with this lone item discarded that the next five tastes impressed by way of taste and texture, the Trail Mix Cookie a chewy and toothsome round sweetening an Oatmeal base with Raisins and M&Ms while roasted Peanuts added a bit of salinity, the Red Velvet Cupcake reminiscent of that at Buzz with a 3:1 ratio of dense Chocolate Cake to tangy Cream Cheese Frosting.

Focused mostly on American Quick Breads, Cookies and Bars with a twist, the highly praised “Happy Camper” succeeding where many riffs on S’mores fall short by adding a bit of Sea Salt to help mellow a thick layer of toasted Marshmallow topping, it was actually in another square listed as a Snickers Brownie that the best taste of MacIsaac’s talent was found on this visit, the base itself not too dense with Chocolate beneath Caramel and Nougat studded with Peanuts while the sugar-glazed Buttermilk “Cinnascone” was not far behind in terms of deliciousness.

http://www.buttercreamdc.com/

Posted in Buttercream Bakeshop, cupcake, cupcakes, DC, Dessert, Food, Vacation, Washington Tagged Alexandra Mudry-Till, Baked Goods, Bakery, Brownie, Brownies, Buttercream, Buttercream Bakeshop, Buttermilk, Caramel, Chocolate, Chocolate Ganache, Chocolate Pearls, Cinnamon, Cinnamon Filling, Cinnamon Roll, Cinnascone, Cocoa, Cookie, Cookies, Cream Cheese, Cream Cheese Frosting, Cream Cheese Icing, Cupcake, Cupcakes, Dark Chocolate, DC, Dessert, Desserts, District of Columbia, endoedibles, Fluffy Toasted Marshmallow Topping, Food, Foodie, Fudge, Fudge Brownie, Ganache, Graham Cracker Crust, Granola, Happy Camper, Honey, Honey Sugar Infused Kouign Amann, Kouign Amann, M&Ms, Marshmallow, Marshmallows, Nougat, Oatmeal, Oats, Pastries, Pastry, Peanut, Peanut Butter, Peanut Butter Nougat, Peanuts, Queen B, Raisin, Raisins, Red Velvet, Rolled Buttermilk, Salt, Sea Salt, Sea Salt Dusted Ganache, Snickers, Snickers Brownie, Tiffany MacIsaac, Trail Mix, Trail Mix Cookie, Travel, Vacation, Washington, Washington DC

November 3, 2017
1:20 PM
by: Uhockey

Arroz, Washington DC

Arroz

Mediterranean Lemonade / Raspberry Lemonade

Burnt Eggplant – Moroccan Flatbread, Za’atar, Pine Nut, Black Garlic

Heirloom Beet Salad – Marinated Pear, Tahini Aioli, Zhug, Torn Flatbread

Foie Gras Parfait – Sesame Butter, Mission Fig, Burnt Honey, Ras el Hanout Doughnut

Patatas Bravas – Potato Terrine, Pimenton Aioli

Salt Cod Fritters – Salt & Vinegar, Sherry Aioli

Jamon & Manchego Sandwich – Serrano Ham, Sobrasada, Heirloom Tomato

Chocolate Custard – Brandied Cherry, Crispy Phyllo, Espresso Caramel

Originally encountering Mike Isabella’s cuisine during his time at Zaytinya and later thoroughly underwhelmed by Grafiatto it was not until after dinner earlier in the week at Kapnos that a party of three fully committed to lunch at Arroz, Chef Isabella’s Restaurant inside The Marriott Marquis stepping right into former boss Jose Andres’ strike zone with creative interpretations of Spanish Cuisine.

Located close to the Convention Center and several tourist landmarks but by no means a typical paint-by-the-numbers three-meal joint, entrance from a patio sporting tables with blue umbrellas bringing patrons to a hostess stand from which the Restaurant spreads long and narrow down Massachusetts Avenue, it was with the space well-populated at 1:15pm that an oversized four-top along the window was offered, service friendly despite the crowd and even apologetic about one fairly protracted kitchen delay.

Tapping the talents of Michael Rafidi as Executive Chef of Arroz, his cooking also previously seen at Michael Mina’s Wit & Wisdom in Baltimore during that restaurant’s earliest days, lunch at Arroz can be enjoyed as a three-course Prix Fixe or combination of items from sections listed as Snacks, Plates and Baked Bomba Rice, the latter clearly the source of the Restaurant’s name but served in such a portion that for three patrons it would limit the ability to try anything else.

Weighing options both as relates to the Restaurant and additional dining plans that day, the eventual decision to select one prix-fixe and fill in the rest with small plates proving quite adequate for three, it was with two flavored Lemonades in hand that Flatbread topped in Za’atar Spice was presented as a delivery mechanism for charred and pureed Eggplant topped in Pine Nuts, Tomatoes, Peppers and Herbs, everything about the dish dazzling from the colors to textures with a similar compliment befitting an Heirloom Beet Salad with torn and toasted Flatbread plus Onions and Pears.

Making a special request for Isabella and Rafidi’s dinner-only Foie Gras Parfait at lunch, the General Manager graciously making it happen on short notice, it was with plates reset that a wooden board was presented featuring the smooth liver surrounded in Sesame Butter with sweet and savory accoutrements, the best bite being a bit of Foie Gras on the fluffy Donut with a touch of Jam and a thin segment of pickled Onion.

Rounding out savories with three more items after a nearly thirty minute lag, the Ham and Cheese Sandwich from the Prix-Fixe fairly similar to what one might find in Spain but with a pressed Hoagie instead of Pan de Cristal, it was in a delicious twist on tradition that Arroz served their fried Baccala with a sort of British “Fish n’ Chips” Vinegar Aioli while saving spice instead for sliced, stacked and fried Patatas Bravas, an absolute show-stopper dish that outperforms any version seen from Albert Adria or the famed Tapas spots in Barcelona…so good, in fact, that it made the rather forgettable Dessert menu from which Chocolate Custard with bits of Cake, Cherries and bittersweet Caramel was selected forgivable.

https://arrozbymic.com/

Posted in Arroz, Arroz by Mike Isabella, Coffee, DC, Dessert, Foie, Foie Gras, Food, Pork, Vacation, Washington Tagged Aioli, Arroz, Arroz by Mike Isabella, Baccala, Beet, Beets, Black Garlic, Brandade, Brandied Cherries, Bread, Burnt Eggplant, Burnt Honey, Butter, Cake, Caramel, Cherries, Cherry, Chocolate, Chocolate Cake, Chocolate Custard, Coffee, Dark Chocolate, DC, Dessert, Desserts, District of Columbia, Donut, Donuts, Doughnut, Doughnuts, Duck, Duck Liver, Eggplant, Eggplants, endoedibles, Espresso, Espresso Caramel, Fig, Fig Jam, Flatbread, Foie Gras, Foie Gras Parfait, Food, Foodie, Garlic, Ham, Heirloom Beet Salad, Heirloom Tomato, Honey, Jamon, Jamon & Manchego Sandwich, Lemonade, Manchego, Manchego Cheese, Mediterranean Lemonade, Michael Rafidi, Mike Isabella, Mission Fig, Moroccan Flatbread, Parfait, Pastries, Pastry, Patatas Bracas, Pear, Pepper, Peppers, Phyllo, Phyllo Dough, Pig, Pimento, Pimento Pepper, Pimenton Aioli, Pine Nut, Pork, Potato, Potato Terrine, Potatoes, Ras el Hanout, Ras el Hanout Doughnut, Raspberries, Raspberry, Raspberry Lemonade, Salad, Salt, Salt and Vinegar, Salt Cod, Salt Cod Fritters, Sandwich, Serrano, Serrano Ham, Sesame, Sesame Butter, Sherry, Sherry Aioli, Sobrasada, Sobrasada Ham, Spanish, Tahini, Tahini Aioli, Tomato, Tomatoes, Travel, Vacation, Vinegar, Washington, Washington DC, Za’atar, Zhug

November 3, 2017
9:29 AM
by: Uhockey

Tabard Inn, Washington DC

Tabard Inn

Coffee

Sugar Donuts and Whipped Cream

Blueberry Peach Scones with Blueberry Jam and Peach Butter

Housemade Granola and Yogurt

Housemade Bagel with Cream Cheese and Blueberry Jam

Boneless Fried Chicken and Bacon Waffle with Maple Cream Cheese Icing and 100% Pure Maple Syrup

Originally opened in 1922 and now the oldest continuously running hotel in Washington DC, a transfer of ownership to Edward Cohen and his wife in 1975 seeing the Restaurant reimagined as a place where everything would be cooked from scratch using locally sourced ingredients, The Tabard Inn had long been on a bucket list of American classics to visit and on Friday after a disappointing Breakfast elsewhere the decision was made to finally stop by.

Harboring more history than all but a handful of historic Inns, its utilization during World War Two as housing discussed in literature found on a table in the lobby filled with art and antique furniture plus various other relics, it was after checking in with the clerk that guests were led back to a dining room where several professionally dressed Men and Women sat lingering over Coffee, the concise menu presented before Dark Roast Coffee was poured and kept filled throughout the morning.

Dimly lit and heavily wooded, ownership intentionally leaving things as intact as possible including the rooms upstairs which supposedly still lack televisions, it was a team of two men speaking Spanish to one another that service was provided throughout the morning, most interaction perfunctory but efficient and orders taken without delay with check delivered shortly after it was asked for.

Perhaps as famous for their Sugar Donuts as the Hotel’s history, a strange fact as the DMV has seen a boom in Artisan Doughnuts recently that are far better than the somewhat dry rings served with Whipped Cream at $2 each, those looking for a better product at a lower price are encouraged to instead take a look at Tabard Inn’s seasonal Scones, the $5 trio served with housemade Jam and blended Butter currently Blueberry and Peach with the Scones not dry like those in England but Muffin-like, buttery and soft.

Still taking the ‘everything made in house’ theme as seriously as ever, both the Yogurt and Granola as well as Bagels with a good skin and nice chew made fresh daily, it was with a daily special of boneless Chicken and Waffles that the order was rounded out, the thigh meat exceptionally juicy with deeply penetrating spices while the bacon-studded Waffle was also quite pleasant, the Maple Cream Cheese largely unnecessary as the $15 plate was served with plenty of 100% Maple Syrup out of Vermont.

Dining

Posted in Breakfast, Coffee, DC, Dessert, Food, Hotel Tabard Inn, Pork, Tabard Inn, Vacation, Waffle, Waffles, Washington Tagged 100% Maple Syrup, Bacon, Bacon Waffle, Bagel, Bagels, Blueberries, Blueberry, Blueberry Jam, Blueberry Peach Scones, Breakfast, Brunch, Butter, Chicken, Chicken and Waffles, Cream, Cream Cheese, Cream Cheese Frosting, Cream Cheese Icing, DC, District of Columbia, Donut, Donuts, Doughnut, Doughnuts, Edward Cohen, endoedibles, Food, Foodie, Fried Chicken, Granola, Greek Yogurt, Hotel Tabard Inn, Maple Syrup, Pastries, Pastry, Peach, Peach Butter, Peaches, Scone, Scones, Sugar Donut, Sugar Donuts, Sugar Doughnut, Sugar Doughnuts, Tabard Inn, Travel, Vacation, Waffle, Waffles, Washington, Washington DC, Whipped Cream, Yogurt

November 3, 2017
8:09 AM
by: Uhockey

Un Je Ne Sais Quoi, Washington DC

Un Je Ne Sais Quois

Madeline

Financier

Canele

Butter Croissant

Almond Croissant

Croissant Bread Pudding

While it can safely be said that every Restaurant has a bad day now and then there was little that could have prepared three guests visiting Un Je Ne Sais Quois for just how bad their Pastries would be, a cumulative score of 4.5 on Tripadvisor and Yelp! from 400+ reviews suggesting the shop at Dupont Circle as one of D.C.’s best in no way validated on Friday morning just past 8am.

Located just off the Metro stop on Connecticut Avenue Northwest, a tidy white space decorated in sketches of animals including a bespoke Deer on the outdoor sign, it was after briefly perusing options that the counter was approached and making a request for seven items only to be informed that Sugar Choux is only sold in orders of four it was instead that only a half-dozen Pastries that were received for $17.95, first bites of a light and flaky Butter Croissant offering a glimmer of hope before things deteriorated into an Almond version both topped and stuffed with Almond Paste that was so thick and cloying that no one could manage more than a bite.

Moving next to a Canele that better resembled a Gum Drop, the interior actually wet without much of a sponge and the shell lacking any semblance of crunch, things got only slightly better with a Madeline that was over-baked brown, the Financier similarly tanned but holding up better thanks to Almond Flour and more Sugar while the Croissant Bread Pudding could have been good were it served warm instead of refrigerator cold as the Custard helped mellow the Frangipane.

Posted in Bread Pudding, Breakfast, Croissant, Croissants, DC, Dessert, Food, Madeline, Madelines, Un Je Ne Sais Quoi, Vacation, Washington Tagged Almond, Almond Croissant, Almond Paste, Almonds, Bread Pudding, Butter, Butter Croissant, Butter Croissants, Canele, Canele de Bordeaux, Canelle, Croissant, Croissant Bread Pudding, Croissants, Custard, DC, Dessert, Desserts, District of Columbia, endoedibles, Financier, Financiers, Food, Foodie, Frangipane, French, Madeline, Madelines, Pastries, Pastry, Travel, Un Je Ne Sais Quoi, Vacation, Washington, Washington DC

November 2, 2017
9:01 PM
by: Uhockey

Pineapple & Pearls, Washington DC

Pineapple & Pearls

Welcoming Cava

Chips & Dip – Smoke Mushroom, Huitlacoche Masa / Cotija, Black Mole, Garlic Crema Masa / Broccoli Rabe Salsa Verde, Avocado Masa

Abalone Panna Cotta – Sake Dashi, Mustard Frill, Shiso, Salsify Cream

Barely Cooked Salmon – Trout Roe, Vin Blanc, Tarragon, Artichoke, Cucumbers, Cream

Bass Veronique – Black Bass, Sour Grape Chutney, Sliced Grape “Scales,” Parsley Chamomile Sauce

Breakfast of Champions – Soft Grits with Eggs, Bone Marrow Brioche, 1/2 oz Osetra Caviar

Beggars Purse – Beet Pasta, Ricotta Cheese, Egg Yolk, Burgundy Truffle, Parmesan Broth

Squash Blossom Taco –Ricotta, Garlic, Fresno Chili, Cashew-Almond White Mole, Fried Oregano, Jalapeno

Grilled Australian Wagyu – Kalamata Olives. Summer Savory, Charred Lemon / Smoked Eggplant Puree, New Potatoes, Cipollini Onion, Baby Fennel

Fennel Seed Sorbet – Labneh Cream, Italian Meringue, Absinthe

Pecorino Cake – Pesto Ice Cream, Pine Nut, Basil, Olive Oil

Fruit Plate – Caramelized Gooseberry / Sour Patch Kid Persimmon / Frozen Banana Pop, Dark Chocolate, Candied Nuts

Take Home – Pear Compote, Herb Butter

Without question the most highly anticipated dinner during a recent trip to Washington DC, Chef Aaron Silverman’s fine dining follow-up to Rose’s Luxury garnering all sorts of accolades including two stars from Michelin in consecutive guides, it was during the only allotted time for solitary patrons that several guests checked-in at the hostess stand and barista station up front, a complimentary glass of Cava quickly poured and each individually led to their tall chair at the bar less than ten feet away.

Actually a process that began more than one month prior, the online reservation system releasing seats at a designated time and $90 charged up front plus $90 more added one-week prior to the meal seemingly the only way to dine at Pineapple & Pearls without also investing in a Wine Pairing, the difference between solos and larger groups is immediately made apparently not only in the fact that the lone time offered is 9pm but also in the service, those seated in the dining room jovial and interactive while those at the bar have food delivered by the Chefs with the Bartender barely checking save for swapping out utensils.

In no way formulaic “fine dining,” Silverman’s whimsical style and creativity from Rose’s carried next door with more ‘luxury’ ingredients, softer lighting and white walls decorated in stylized photographs, it was after declining wine from a by-the-glass menu but agreeing to the $60 Caviar ‘supplement’ that the first plate of the night arrived from the kitchen, a wooden box unfolded to reveal contents including three styles of what were essentially naked Tamales, the earthy combination of Mushrooms and Corn Smut easily the best though the others were fairly comparable to those one might find in Mexico.

Continuously robbed of any element of surprise, the kitchen clearly working on a clock that sees each plate delivered at a specified time interval and two people who chose to loudly discuss politics all evening receiving every dish approximately 2-3 minutes prior no matter how fast or slow each individual ate, it was with Abalone cooked as Panna Cotta and topped with several poignant accoutrements that one wondered why use something relatively endangered when an Oyster could have just as easily gotten lost, the “Barely Cooked Salmon” performing slightly better in spite of the Tarragon which, like the Shiso and Salsify, threatened to overwhelm the featured ingredient.

Improving as the night sauntered onward, though anyone expecting to be full upon leaving Pineapple & Pearls is likely to be searching for a Pizza on Barracks Row, it was prior to the luxurious Caviar dish marred only by a matchstick of Toast that a 1oz filet of Black Bass was served “Veronique” with Grape Chutney and thin slices resembling scales, the aromatic Chamomile Sauce probably the most skilled bit of cooking seen all night, particularly when compared to the thick and chewy Pasta wrapped around Ricotta Cheese and a cool Egg Yolk with flavorless Burgundy Truffles microplaned on top largely for looks as flavor was almost entirely absent.

Recently replacing the highly praised Sweetbread Taco with a Squash Blossom, the Vegetarian-friendly dish mostly spice beyond the interplay of crunchy and creamy textures, it was with the clock now past 11:00pm and Cell-phone battery dwindling thanks to having nothing more engaging to look at that the meal’s “final savory” was presented, the Medium-rare Australian Wagyu a perfectly decent cut of Beef but otherwise fairly forgettable alongside a small bowl of Potatoes, Onions, Fennel and Eggplant.

Transitioning to sweet with Fennel Seed Sorbet, a well-executed move when combined with sour and bitter considering the prior dish’s flavor profile, it was almost expectedly that Pineapple & Pearls’ primary Dessert would rely on converting something traditionally savory into something else, the flavors of Pesto delivered in the form of Pecorino Cheesecake flanking tri-color Ice Cream featuring the taste of Pine Nuts, Basil and Olive Oil.

Visited once more by the youthful Chef tasked with bringing plates from the now 1/2 full dining room to the front it was both on top and inside of a box that “Fruit Plate” closed out the evening, a Caramelized Gooseberry only marginally better than the raw Fruit while the Sugar and Sour Persimmon as well as the one-bite riff on Frozen Banana were both nostalgic and well-crafted, though not enough to save Pineapples & Pearls from being a considerable disappointment.

https://www.pineappleandpearls.com/

Posted in DC, Dessert, Food, Ice Cream, Pineapple & Pearls, Pineapple and Pearls, Tasting Menu, Truffle, Truffles, Vacation, Washington Tagged Aaron Silverman, Abalone, Abalone Panna Cotta, Absinthe, Almond, Almonds, Artichoke, Artichokes, Avocado Masa, Baby Fennel, Banana, Bananas, Barely Cooked Salmon, Basil, Bass, Bass Veronique, Beef, Beet, Beet Pasta, Beets, Beggars Purse, Black Bass, Black Mole, Bone Marrow, Bone Marrow Brioche, Breakfast of Champions, Brioche, Broccoli Rabe, Burgundy Truffle, Butter, Cake, Candied Nuts, Candy, Caramelized Gooseberry. Sour Patch Kid Persimmon, Cashew, Cashew-Almond White Mole, Cashews, Cava, Caviar, Chamomile, Charred Lemon, Cheese, Cheesecake, Chips, Chips & Dip, Chocolate, Chocolate Banana, Chutney, Cipollini, Cipollini Onion, Cipollini Onions, Cotija, Cotija Cheese, Courgette, Courgettes, Cow, Cream, Cucumber, Cucumbers, Dark Chocolate, Dashi, DC, Dessert, Desserts, Dip, District of Columbia, Egg, Egg Yolk, Eggplant, endoedibles, Fennel, Fennel Seed, Fennel Seed Sorbet, Fennel Seeds, Food, Foodie, Fresno Chili, Frozen Banana Pop, Fruit, Fruit Plate, Garlic, Garlic Crema Masa, Gooseberries, Gooseberry, Grape, Grapes, Grilled Australian Wagyu, Grits, Herb Butter, Herbs, Huitlacoche, Huitlacoche Masa, Ice Cream, Italian Meringue, Jalapeno, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Kalamata Olive, Kalamata Olives, Labneh Cream, Lebneh, Lebneh Cheese, Lemon, Lemons, Masa, Meringue, Mole, Mushroom, Mushrooms, mustard, Mustard Frill, Mustard Frills, New Potatoes, Nut, Nuts, Olive, Olive Oil, Olives, Onion, Onions, Oregano, Osetra Caviar, Panna Cotta, Parmesan, Parmesan Broth, Parmesan Cheese, Parsley, Parsley Chamomile Sauce, Pasta, Pastries, Pastry, Pear, Pear Compote, Pears, Pecorino, Pecorino Cake, Pecorino Cheese, Pecorino Cheesecake, Pepper, Peppers, Persimmon, Persimmons, Pesto Ice Cream, Pine Nut, Pine Nuts, Pineapple & Pearls, Pineapple and Pearls, Potato, Potatoes, Ricotta, Ricotta Cheese, Roe, Sake, Sake Dashi, Salmon, Salsa Verde, Salsify, Salsify Cream, Savory, Shiso, Smoke Mushroom, Smoke Mushrooms, Smoked Eggplant Puree, Soft Grits, Soft Grits with Eggs, Sorbet, Sour Grape Chutney, Sour Patch Kid, Sour Patch Kids, Squash Blossom, Squash Blossom Taco, Squash Blossoms, Summer Savory, Taco, Tacos, Take Home, Take Home Gift, Tarragon, Tasting Menu, Travel, Truffle, Truffles, Vacation, Vin Blanc, Wagyu, Wagyu Beef, Washington, Washington DC, White Wine. Trout Roe, Wine, Yolk

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