Described as a “Faith-based” business Abel’s Bagels opened late-2022 at 7150 S Durango Blvd Suite #130, owner Nick Pace of an organic juice bar in Roslyn New York hoping to bring “authentic” New York Bagels to Sin City along with other favorites from “Nook’s Organic.”
Inspired by the Bible’s Abel and Mr. Pace’s commitment to quality it is from 7am Monday through Saturday and 8am Sunday that Abel’s offers not only hand-rolled, boiled and baked rounds but also Sandwiches, Smoothies and Acai Bowls.
Sourcing good Ingredients and Coffee, high-gluten Flour the backbone of any proper Bagel, Abel’s collection includes all the favorites save for Egg while Cream Cheese is offered on its own or with up to three mix-ins ranging from Fruits or Vegetables to Macha and Peanut Butter.
Friendly in terms of service, though prone to selling out of top choices early on weekends, Bagels run $1.75 a piece with discounts by the dozen for specimens with a good skin and light crackle that quickly gives way to a chewy center that performs at nearly New York standards whether flecked in Seeds or dotted with Raisins.
Serving Las Vegas since December 2016 Pierre Gatel’s Cafe Breizh remains popular nearly a decade later, a growth in competition doing little to change his traditional approach to French Pastry developed and refined after years baking at Wynn and Encore.
Visited only once shortly after opening, proximity and the excellence of Rosallie really making an alternative unnecessary for this writer, Friday nonetheless needed Chouquettes that are as good as those in Paris or Lyon, though the Almond Croissant remains a flaccid disaster overwhelmed by Frangipane.
Now with two Las Vegas locations, long after franchises debuted in Florida decades ago, Bad Ass Coffee of Hawaii has been serving the Big Island for over forty years with a name that plays homage to burrows that carried Beans down the mountains in the 19th century.
Part of “the 9th Island” since 2022 on West Charleston, the menu expanding with time to include specialty Lattes and Breakfast Sandwiches on King’s Hawaiian Rolls, fans of Hawaiian Coffee will find several blends as well as 100% Kona by the cup.
Far better sourced than Dutch Bros or Starbucks, a few Koolers and Smoothies a sign of modern times, Cold Brew is smooth with soft acidity and doesn’t dilute thanks to frozen Coffee Ice Cubes while “Twisted Malasada Donuts” served warm are soft, springy and not overly sweet thanks to an abundance of Cinnamon.
Serving Las Vegas since 1988 Paymon’s Restaurant is as close as it gets to a local “institution,” its longevity attributable to fair prices and the sort of Food that is “ethnic” but familiar and focused on good products made fresh daily.
A labor of love from Paymon Raouf, the decision to change from a “Mediterranean Café” to a “Fresh Kitchen and Lounge” in 2020 seeing the menu expand into Indian and Italian options, plates still focus on healthy preparation eschewing additives and preservatives with options to suit most dietary preferences.
Ordered as delivery, everything arriving temperature appropriate in individual packaging, the first thing one will notice is that instead of just Rice the Kabobs arrive with Roasted Vegetables and Potatoes with limited Salt but lots of seasoning to match moist but well-cooked Meats.
Teamed with Jeff Ecker since 2000, a number of accolades earned since, Paymon’s Hummus arrives smooth with lots of Garlic matched to Tahini, though Pita is unfortunately no better than the store bought stuff.
Looking next at Fesenjan, decent but a far cry from Zaytoon in terms of taste or consistency, dueling Desserts perform well whether one prefers thick Baklava with Walnuts or large-grain Rice Pudding with Whipped Cream on top that eats light like the versions in France.
Recently passing the one-year mark Bar Bohème began offering Sunday Brunch on Mother’s Day, the collaboration between Chef James Trees and investors continuing a choice of a la carte or Prix Fixe over from the dinner menu with three courses including a Pastry Board for just $55.
Designed as a Mediterranean-inspired French Bistro, think florals and lots of light with white tablecloths, guests visiting 1401 South Main Street during the daytime are greeted by a smiling hostess before being handed off to service that remains a serious “work in progress.”
Continuously evolving thanks to customer comments and a commitment to excellence, Pastry Chef Jake Yergensen’s Baguette now the best in Sin City after attending classes in Paris, all tables (or most since the table adjacent saw theirs forgotten) begin with housemade Jam and good Butter plus a Seasonal Danish, Cream-filled Cruffin and Butter Croissant that would not be out of place in France.
Allowing guests to choose their own plates, some with a supplement and new ideas coming soon, course two includes the likes of Boheme’s Onion Soup or Steak Tartare re-imagined as a Banh Mi Sandwich plus decadent Porridge and Tomatoes on Toast that are remarkable considering the local landscape.
Not about to pass up a Smoked Salmon Crepe Cake, the idea once seen at Chicago 1* Band of Bohemia here sized down and refined, a server fond of terms like “Captain” and “Chief” unfortunately forgot to serve Boheme’s Lobster Cocktail until reminded much later, though the dish remains excellent.
Onward to Entrees, a proper Omelette with Morels unparalleled in Sin City, Boheme’s “Caramelized Brioche” falls short in terms of taste and execution when compared to a shareable Chicken Cordon Bleu Sandwich or Esther’s French Toast just down the street.
Half-full at 1:00pm, the environment and Food with forgotten plates and slang akin to staffing a Berluti store with Payless employees, Yergensen’s “New York Style” Croissant stuffed with Duck Confit at the base of a Benny is masterful, as are all three Desserts including the seasonal Paris Brest.
Tucked inside Suite 130 of a complex on Rainbow Boulevard it is upon entry that eyes are immediately drawn to Chinese-born Chefs working inside the restaurant’s glass prep-room, and with Chef Jimmy Li’s time at 3 Villages, 1900 Asian Cuisine and Niu Gu well-known to fans the fact that everything on-site is made from scratch should come as no surprise.
Recently updating the Southwest Menu and putting in serious #influencer work, expansion to Texas part of a growing brand, it is now alongside Las Vegas’ best Soup Dumplings that guests will find delicate Sweet Water Shrimp kissed by Garlic and Yuxiang Pork with a generous bit of heat.
Affordable without skimping on Ingredients, all thanks to Chef Li and Joe Muscaglione’s dedication, a distinctive feel is ensured by the fact that almost every single item on-site is imported from or near Shanghai to compliment dishes like Fried Rice and Fat Noodles or all-new additions like fragrant Cumin Lamb or Crispy Shrimp.
Now expanded to Dallas as well as Plano with more to come, slow expansion ensuring quality, sliced Prawns arrive on a bed of Glass Noodles thirsty for complex Garlic Sauce while Lobster Xiao Long Bao and crinkly String Beans would not be out of place at Jasmine or Mott 32 at more than twice the cost.
86th Street Square Pie – Mozzarella Cheese, Tomato Sauce, Romano Cheese, Olive Oil, Old School Pepperoni
Brooklyn Jr – Mozzarella Cheese, Tomato Sauce, Romano Cheese, Olive Oil
Cannoli
Serving Las Vegas for over forty years one might well assume Metro Pizza has the take-out game down to a science, and even now with more competition than ever John Arena and Sam Facchini’s Pizzeria remains irreproachable in terms of customer service and quality.
Last visited in 2013 a second look at Master Donuts shows almost nothing changed over the past decades, that ‘hole-in-the-wall” feel of spotty floors and shaky tables still present in a part of town where low prices clearly matter more than quality.
Comparable to Ronald’s or Dee’s in the past, Pinkbox’s expansion and spots like Glaze or Wicked since raising the bar Sin City-wide, a dozen from Master still runs about $20 for bone-dry Cake and cloying-sweet Maple Frosting while yeasted options are ever so slightly better.
Popular with their target audience since 1996, though nothing they do here is particularly spectacular, The Bagel Cafe fills a niche and does so consistently at a fair price.
Debuted in 2025 at Boca Park and open 24-hours Pinkbox Doughnuts remains Las Vegas’ premier spot for unique Doughnuts, just as it has since debuting over a decade ago.
More and more social-media savvy over the years this visit entailed far beyond the usual “OG Classics,” and although PinkBox’s Old Fashioned Cogwheels are still Las Vegas’ best additional traditional choices are mostly as expected making “Fancy Pancy” or “Show Off” choices a necessity.
Fully committed to clever nomenclature, Roberto Armanino’s famous Caramel Cheesecake now “The Caramelo,” “Cookie Monster” succeeds thanks to the homemade Whip and plenty of complexity while “What’s Up Doc” uses Walnuts for texture atop a Ring with bold aromatics.
Replenishing supply as necessary, high volume assuring everything is fresh, Fritters both achieve high marks while “Dubai Chocolate” eats like its namesake with oodles of textural variance.
Founded in early 2021 Milpa has come a long way since it took over the former Elia space at 4226 South Durango Drive, Chef DJ Flores’ embrace of traditional techniques with an eye towards health-conscious cooking earning a James Beard Award semi-finalist nod in 2024.
Open daily for Breakfast, Lunch and Dinner with an odd location in the lot of a Strip-mall, easily missed despite the fact that Chef Flores is cooking some of the best contemporary Mexican Cuisine in Sin City, guests will find the interior quaint while service is both efficient and charming.
Recently forming Nivel Hospitality Group with Aaron Cappello, their bar called Nocturno earning positive reviews in the Arts District, Milpa remains part Molino and part sit-down Café with stone-ground housemade Tortillas and slowly-braised Meats a point of pride.
Simple in signage, Milpa Mexican Cafe in yellow over the door, most Entrees hover in the $15-20 range with both Barbacoa and Beef Birria with Consomme showing the sort of depth one might expect of a Vegas native with skills developed under thinkfoodgroup and Too Hot Tamales before staging at Quintonil in Mexico City.
Achieving the rare trifecta of healthy, affordable and delicious, all while utilizing time honored techniques plus many local Ingredients, seasonal Tamales are thick, soft and with the perfect amount of moisture while Corn Esquites paired to Chips channel Elotes minus all the Mayonnaise.
www.milpalv.com
Offering over two-dozen flavors daily, in addition to freshly-fried minis available in a keto-friendly fashion, any discussion of Wicked Donuts should begin with the base, buttery Brioche or toothsome Cake enjoyable beneath tangy Buttermilk or Vanilla Glaze, though upgrading to Chocolate, Blueberry or Maple is highly advised.
Eschewing Artificial Colors or Preservatives, a fact pertinent to Cream-filled choices, suffice it to say that most will not last long whether it be decadent “Bella Nutella” or the more nuanced Guava Cheesecake.
Executing Ansel’s invention well, available filled, topped or coated in Sugar, Cointreau Creme Brulee continues to impress in its subtlety while “Puffernuts,” Crullers and Cruffins add even more variability to the collection.
Open from 11:00am until 9:00pm daily, and Sin City’s best place for Barbecue ever since the Henderson original debuted in January 2016, it was for lunch on Thursday that the smell of Big B’s Texas BBQ filled the downstairs, staff quick to gather for an abundance of smoked Meat, Dessert and Sides from the 2025 Sahara location.
Named after its Pit Master and changing the long-held belief that Las Vegas is not a Barbeque town ever since the original opened, Big B’s Texas BBQ features the work of Brian Buechner and Natalia Badzjo, the husband and wife team taking a hands-on approach to every aspect of the operation from build-out to driving in fresh piles of wood as needed from the Lone Star State.
Available for dine-in, take-out, catering and delivery, all presented by one of the most pleasant teams in town, over-ordering is easy regardless of preference for Pork or Beef including Ribs, pulled-style or Brisket with a good smoke ring whether fatty or lean.
Texas through and through, the aforementioned wood just one reason why Big B’s Proteins outpace growing competition, sides are highlighted by Creamed Corn and thick-cut Onion Rings plus Sin City’s best BBQ Beans and Mac n’ Cheese.
Never forgetting Cornbread that seems to get better every time Dessert is a pick ‘em including Pecan or Apple Pie, Chocolate Cake or fresh made Banana Pudding as good as any one will find down South.
Still surprising fans as well as skeptics with Food far better than the typical “celebrity” Restaurant, Shaquille O’Neal’s involvement seeing talented locals tapped from the start, it was via ezCater that timely delivery was seamlessly coordinated at a budget well-within guidelines.
Begun in Vallejo circa 1988 it was not until 2021 that Las Vegas got its first Starbread Bakery, and although Filipino folks line up for Nelly and Romy Maranan’s Señorita bread the shop also offers everything from savory Croissant Sandwiches to Brookies, Donuts and Ube “Squares” akin to Hawaiian Mochi.
Well priced in an era of $8 “artisan” Donuts, the signature sugary batons served warm with a good amount of butter just $3 for five pieces, additional choices are fair-to-middling with two-bite Donuts basic beneath commercial Glaze while Malasadas are under-filled and artificial tasting.
Founded in early 2021 Milpa has come a long way since it took over the former Elia space at 4226 South Durango Drive, Chef DJ Flores’ embrace of traditional techniques with an eye towards health-conscious cooking earning a James Beard Award semi-finalist nod in 2024.
Open daily for Breakfast, Lunch and Dinner with an odd location in the lot of a Strip-mall, easily missed despite the fact that Chef Flores is cooking some of the best contemporary Mexican Cuisine in Sin City, guests will find the interior quaint while service is both efficient and charming.
Recently forming Nivel Hospitality Group with Aaron Cappello, their bar called Nocturno earning positive reviews in the Arts District, Milpa remains part Molino and part sit-down Café with stone-ground housemade Tortillas and slowly-braised Meats a point of pride.
Simple in signage, Milpa Mexican Cafe in yellow over the door, most Entrees hover in the $15-20 range with both Barbacoa and Beef Birria with Consomme showing the sort of depth one might expect of a Vegas native with skills developed under thinkfoodgroup and Too Hot Tamales before staging at Quintonil in Mexico City.
Achieving the rare trifecta of healthy, affordable and delicious, all while utilizing time honored techniques plus many local Ingredients, seasonal Tamales are thick, soft and with the perfect amount of moisture while Corn Esquites paired to Chips channel Elotes minus all the Mayonnaise.
Popular with their target audience since 1996, though nothing they do here is particularly spectacular, The Bagel Cafe fills a niche and does so consistently at a fair price.
Now with four locations, the newest in Paso Robles replacing a closure of its Atascadero store in August 2025, SloDoCo offers “over 100 different donuts. Every. Single. Day.” per their website, with prices ranging $1.95 to $3.95 depending on style.
Strangely an underserved market, DK’s of So.Cal really the only other choice for anything beyond the basics in Paso Robles, SloDoCo resides in a barn-like structure on Spring Street where bags of flour and board games act as décor from 5am till 9pm Monday through Sunday.
Not at all a concise concept, Rings along the back-wall difficult to decipher and those in the case varying significantly, arrival at 8:49am on Sunday oddly found many choices “sold out,” though finding an alternative isn’t so hard when such abundance is available.
Friendly in terms of service, Mother’s Day seeing several decorative options offered, $3.95 for a simple glazed Ring with a dollop of Oreo Cream feels expensive considering all three Yeasted options were no better than those yielded by commercial pre-Mix in terms of consistency.
Equally unimpressed by the Fritter, even a small chunk of Apple hard to find, SloDoCo’s Cruller performs well with a light and custard-y center while Blueberry Cake fares far better than a bone-dry Old-Fashioned cogwheel that may as well have been day-old.
Black Sheep Sourdough Micro-Bakery is a small-batch shop in Paso Robles from Paula Kopper, a woman who only began baking two years prior to opening when her spouse developed gluten sensitivity requiring a change in diet.
Previously operating her own daycare, test batches of Bread developed after an internet search often finding their way home with pupils and their parents, July 2025 finally saw Kopper open up shop at 1306 Pine Street where her goods now frequently sell-out daily.
Working exclusively with a Sourdough starter named Dough-Rita, even Black Sheep’s Cookies subject to traditional fermentation, guests now will find both sweet and savory treats alongside full loaves with clever names like “The Basic B” and “Mob Boss.”
Originally sold at the Paso Robles Farmers Market, opening of a storefront delayed as she relied on friends and family for everything from paint to plumbing, May 2026 now sees Paula regularly trying new things ranging from hefty Cinnamon Rolls to an absolutely stellar Sourdough Blondie that starts sweet and sticky before dissipating with an almost boozy sort of linger.
Leaning into the “Black Sheep” name with some clever signage, a Sourdough “Cinny Roll” weighty beneath tangy Icing, those looking for something breakfast-y will note Scones and “Breaky Bombs,” or their sweet brethren called “Lachee” filled with Fruit and Cream Cheese riffing on Czech Kolaches.
