Founded in partnership with the Las Vegas Pizza Alliance, Novmber 15th marked Las Vegas’ 5th Pizza Festival, and with participants including Good Pie, Pizza Rock, Metro Pizza, Signora and others the event at The Industrial Event Space was a tremendous success both for vendors and those fortunate enough to attend.
Truly a showcase for local talent, and well-spaced across the outdoor venue downtown, it was shortly before noon that VIP guests gained entrance to taste more than twenty different Slices, each place showcasing their unique signature style, from classic Sicilian and Grandma to modern and even Gluten-free or Vegan.
More celebration than competition, Metro’s John Arena having long-fostered collaboration amongst would-be competitors, which Slice was “best” became moot almost immediately, though truth be told that honor would be a two-way tie between Signora Pizza Truck’s Cacio e Pepe and Metro’s faultless 86th Street Sicilian.
Apple Tart Tatin, Poached Apples in Ver Jus, Timut Peppercorn Vanilla Sable Breton
Pecan-Praline Shortcake, 38% Milk Chocolate Namelaka, Vanilla Chantilly, Brown Butter
Chocolate Raspberry Espresso Martini
Chocolates – Hazelnut, Passion Fruit
A part of the Bellagio since opening, first as Aqua but since reborn twice as MICHAEL MINA Restaurant, it is under the direction of Chef Raj Dixit that the space secluded behind the Conservatory remains remarkable to this day.
Always a special place, and picking up pace in early-Winter, it was at a windowside table that four guests were situated just past to 7:30pm, Carte Blanche once again deferred to the kitchen who can always be trusted to prepare a menu of pure opulence.
Designed as an eight-course tasting, with white glove treatment afforded to all in attendance, it was following a Champagne toast that the night started with Michael Mina’s timeless Caviar Parfait commanding attention from black Eggs to crispy Potato Cake with palates cleansed between bites by Belvedere Vodka.
Delivering Crudo and housemade Laffa next, the first of two baskets complimented by a trio of Spreads, Tagliatelle arrives with French Butter ready to be lavished with freshly shaved Italian White Truffles from Tuscany.
Always seasonal, two of Mina’s famous Pot Pie served tableside with a generous amount of Lobster, Friday’s Fish course consisted of gently cooked Turbot bathed in aromatic Dashi fortified by Truffles and freshly shucked Peas.
Not holding back with Muscovy Duck and its Liver plated with Mushrooms, the Sorghum-Pistachio Streusel tying into a palate cleansing Float, Dessert is always an all-in affair on this evening finding elegant Apple Tart Tatin alongside Pecan-Praline Shortcake and an upgraded Espresso Martini.
Opened late-Spring of 2018, N9NE Steakhouse making way for a room decorated in modern art, guests visiting Scotch 80 today will find things largely unchanged in terms of aesthetic while the Bar remains well-stocked with rare Whiskeys served by convivial bartenders.
Located at the resort’s east end with an entirely revamped menu, seasonal changes occurring alongside A5 Wagyu varieties straight from Japan, it was deferring Carte Blanche to the kitchen that Dinner began with an Amuse matching Wagyu to Caviar and starters including Steak Tartare, Sushi and the best “Shrimp Toast” in Sin City – by far.
Not forgetting Tammy’s Milk Bread, nor golden Empanadas and cheffed-up Lumpia, Steaks on this evening included one from Creekstone Farms aged in booze plus a beautiful Porterhouse alongside Gnocchi, Cream Corn and Wagyu Fried Rice.
Never afraid to exude personality, Chef Marty Red DeLeon Lopez’s Filipino heritage shining through in Iberico Pluma with Belly on garlicky Rice and Wagyu Shortrib over ribbons of Pasta in a sauce imbued by Offal, Pastry Chef Tammy Alana’s work is no less impressive whether one opts for Creme Brulee, seasonal Cheesecake or re-imagined Bananas Foster riffing on Turon flamed tableside.
Tucked inside Suite 104 of 4266 Spring Mountain Road, it was via contacting ShangHai Taste directly that catering was coordinated on Tuesday, Managing Partner Joe Muscaglione arriving at 11:45am-sharp with six items portioned large enough for sharing.
Still the top destination in Shanghai Plaza at the corner of Arville Street, family recipes handed down to Chef Jimmy Li comprising a concise menu of scratch-made plates, it was with all items carefully-packed and temperature appropriate that most got started with Fried Rice, a bit of tooth welcomed amidst Pork, Egg and Soy.
Now the 21st time delivered, though Jimmy’s years at 3 Villages, 1900 Asian Cuisine and Niu Gu will find many locals familiar with his authentic brand of cooking, fans of Soup Dumplings, or XLB, will be happy to know ShangHai Taste’s set a high standard, and whether one prefers Pork, Beef, Shrimp, Crab or even Gluten Free the textures and flavors are great, as too are the fried version entitled Sheng Jian with Sesame Seeds.
Again impressing with House Fried Fat Noodles, each strand slick and slightly chewy tossed with Steak, Stir-fried Rice Cakes traditionally known as Chao Nian Gao remain a personal favorite thanks to sticky-soft pillows with Salt and a bit of sweetness.
Only offering one Dessert, not “American” by any stretch, remaining stomach capacity saw Chocolate Dumplings skipped this time while guests with a sense of adventure enjoyed steamed Wheat Gluten Kao Fu with Mushrooms, fermented Soy and Ginger.
Self-appointed “The Best Restaurant in the Entire Galactic System” this writer’s previous experiences tell a mixed story of SkinnyFATS, one of good Food and questionable catering that seems to be improving.
Debuted during summer 2013 right here in Las Vegas, and since expanding via franchising to Utah, SkinnyFATS promises guests an opportunity to “Live Healthy, Live Happy,” every item on the menu’s left half under 600 kcals while those on the right are more hearty.
Ever evolving as relates to Reed Slobusky’s Menu, Salads and Sandwiches still comprising much of the menu, it was from the hands of a timely delivery-man that Burgers went fast amongst staff, first Beef then the “Cranburky” which sports half a pound of lean Turkey on a Wheat Bun with Holiday-inspired accoutrements.
Not forgetting Tempura-fried Sweet Potato Fries, nor the “Big Parm” which overlaps a garlicky Bun on all sides, Dessert consists of only Cookies that feature mixed types of Chocolate in a soft base with a crispy rim.
www.skinnyfats.com
Formerly a regular part of the lunch rotation, Estiatorio Milos Chef Nikos Georgousis and Girair ‘Jerry’ Goumroian of Henderson’s The Great Greek all-but rescuing the plaza on Rainbow at Tropicana in early 2017, it was once again that Meraki was ordered on Monday.
Nothing less than an Off-Strip sensation since opening its doors guests may now opt for dine-in or take-out from any of six locations, Meraki’s servings always more than generous and prices affordable even as prices everywhere rise.
Defined as “doing something with soul, creativity and love,” a spirit embodied by courteous employees, it was at noon that employees arrived to easy-stacking boxes containing temperature-control trays, this simple extra step guaranteeing Food is indistinguishable from that served inside the Restaurant.
Serving a diverse crowd, but doing so with an impressive spread of Proteins, Produce and imported Ingredients, Hummus remains a highlight in terms of taste and texture while tangy Tzatziki shines thanks to “authentic” Greek Yogurt.
This time putting plenty of Feta on Meraki’s Salads, just the it aught to be, Greek Rice receives high praise for its fluffiness and flavor while the Gyro kit allowed ample customization of marinated Chicken or Gyro Meat with Tomatoes, Lettuce and Onion
Happy to find no shortage of Pita, soft and warm rounds gratuitously slathered with dueling Spreads, Vegetarians can choose crisp and oilless Potatoes lightly perfumed by Herbs or two-bite Falafel that are light but toothsome and fragrant with Garlic as well as Cilantro.
Not forgetting Dessert, Mama’s Rice Pudding always a staff favorite, Honey-soaked Baklava rife with Walnuts is also highly recommended and arguably the best in Sin City.
With two locations, one in Ventura and another in Camarillo, Rolling Pin Donuts asserts itself as the “Best Donuts in Ventura County,” a claim sustained by loyal fans that support them nearly 24/7 save for a break from noon to 4pm on Saturday and Sunday.
Old-school in all the right ways, each Donut handmade without any pre-mix, guests are invited to step up and peruse everything from Fritters and Basmarks to Cronuts and Cereal-topped options.
Friendly in terms of service, the whole array of fried Dough on display at 10am Sunday, fans of raised Rings will find Glazed, Maple or Cinnamon Crumb all light and fluffy while Bismarks include Jelly, Cream or even Cream Cheese.
Fair priced compared to all the fancy spots in LA, two-dozen just a shade over $50 including tax and tip, Cinnamon Rolls predictably see center outshine edges while the Buttermilk Bar, Old Fashioned, Bear Claw and Fritter are all compelling enough in terms of taste and texture to justify every calorie.
Family owned and operated since 2016 Lalo’s Family Restaurant has locations in Oxnard and Camarillo, the later popular amongst locals for lunch and dinner plus a weekend breakfast that serves Pancakes and French Toast in addition to the full menu.
Open from 8am on Weekends, a number of families attending after Church, all tables begin with complimentary Chips plus housemade Salsa while the bar busily prepares Micheladas, Mojitos and Margaritas.
Offering friendly service while upbeat music plays, the kitchen working with fervor and delivering plates the same, Chilaquiles find Chips cooked in Salsa as they aught to be beneath Steak and Eggs while dueling Molcajetes are very fairly priced considering Ingredients and portion size.
Not about to ignore the sweets, bottomless Coffee refilled as rapidly as one can drink it, Tres Leches arrives as a big slice that is not overly wet but appropriately moist with a delicate sponge beneath the thin layer of creamy Frosting.
Owned by Chef Ramon Velazquez, a native of Guadalajara who began cooking with his grandmother and mother at a very young age, Little Heart Cafecito is the sister eatery of Michelin Bib Gourmand recipient Corazón Cocina.
Little more than a stall adjacent the flagship, a few savory items plus several types of Coffee, Little Heart plies its trade in Dulce including the thick Orange Flan and sopping wet Tres Leches also offered at Corazón.
Open from 8am until 8pm daily, fresh-baked Breads typically sold out early, dinner guests need not fear as Little Heart’s selection is well-culled and faultless whether one chooses Rice Pudding beneath confit Pineapple, a loaded Cowboy Cookie or additional seasonal Cake slices flavored by Pumpkin Puree or Almond Milk and Cinnamon.
With roots in a Sunday pop-up that started in 2014 Corazón Cocina has since become one of Santa Barbara’s most well-regarded eateries, a location inside the Public Market assuring foot traffic fortified by quick service and the sort of upscale Mexican Cuisine able to please a diverse clientele.
Owned by Chef Ramon Velazquez, a native of Guadalajara who began cooking with his grandmother and mother at a very young age, Corazón Cocina takes an approach by which technique fuels innovation while fully embracing California’s seasonal bounty.
Trained in fine dining as well as Sushi, Corazón Cocina’s Ceviche praised as some of the city’s best, first timers are advised to order broadly with the expectation that everything from Tortillas and Salsa to creamy Guac with a bit of heat is made on-site daily.
A counter-order setup with each guest given a pager, perhaps fifteen minutes wait allowing time to check out Desserts from sister-eatery Little Heart Cafecito, Tacos come loaded with slowly-braised Meat including spicy Al Pastor tamed by Pineapple or fall-apart Birria given added emphasis by Peanut Salsa Macha.
Almost entirely local and organic, Ling Cod for Fish Tacos far better than the So.Cal standard, Mexican White Shrimp offer a sweet burst inside the Contramar Burrito with Rice while Velazquez shows off his sourcing further via a “Mercado Quesadilla” loaded with seasonal Produce and grilled Panela Cheese.
Seated along the kitchen, Black Almond Mole earthy atop Chicken, don’t forget to say “yes” when asked about adding Chorizo to the Queso Fundido that pairs well to local or domestic Beer, Margaritas or housemade Horchata.
Uncle Jerome – Nashville Hot Chicken, Lettuce, Mayo, Pickles
Brownies
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.
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, handmade Tortillas are medium-thick, soft and with the perfect amount of flex while Corn Esquites paired to Chips channel Elotes minus all the Mayonnaise.
EL MELON – HONEYDEW-SHERRY KAKIGORI, LEMON GEL, CILANTRO, TAJIN
PANTERA ROSA – TRES LECHES CAKE, AMARENA CHERRY GRANITA, WHITE CHOCOLATE, CHANTILLY
LA PINYA – CARAMELIZED PINEAPPLE, FOIE GRAS, HAZELNUT–CHOCOLATE ICE CREAM
Perhaps best described as a more personal project from Chef Oscar Amador the space on Jones and Spring Mountain was reborn as Amador Cocina Fina on 11/1/2025, eight years after EDO Gastro Tapas & Wine abruptly reshaped what Sin City felt Spanish Food was capable of.
A James Beard Award-nominiated Chef with roots in Catalonia, his Anima by EDO and Seattle’s La Loba soon to be joined by Braseria by EDO and EDO Gastropub, Amador Cocina Fina sees Oscar step outside EDO Hospitality for a one-off focused on Food instead of management with Chef planning to regularly be on the line.
“More Latin, more me cooking anything I want to cook” per Chef, the refrigerator of dry aging Fish up front and a caddy of labor intensive Condiments on each table just a few examples, Amador’s opening menu darts to and fro from Tacos and Ceviche to Sunchoke Popsicles topped in Caviar.
A full reimagining of the space, shelves of knickknacks and cookbooks with subdued lighting juxtaposed by Latin pop music, Wines remain mostly European with bubbles an appropriate pairing to Fried Pigs Ears or the jumbo Clam sliced in its shell beneath Pico and Ponzu.
Carrying no signatures over from EDO, though fans will recognize Oscar’s layered Potatoes at the base of Steak Tartare dubbed “Steak Gilda & Frits,” Croquettas now place Wagyu shoulder with Chorizo while Iberico can be found on Bread with Quail Eggs harkening Huevos Rancheros.
Labor intensive for such a small kitchen, Scallops imbued by Seaweed and Dry Aged Blue Fin with creamy Avocados both early highlights, handmade Tortillas add to the experience whether fried crisp, wrapped around Shrimp or as a Quesadilla matching Duck Liver to Squash Blossoms and Spanish Truffles.
Adding some tableside theatrics to Beet Tartare, a swirl of smoke adding some distinctly “beefy” elements, Amador’s Chile Relleno picks up where the Anima Eggplant left off, though on this particular night the domestic Cotija was a little too chewy for some.
Keeping things simple for Entrees, Pulpo saved for another time in favor of Thai-inspired Branzino, Roast Chicken gets a lift from earth and Citrus on the way to Desserts including Melon Shaved Ice and Chef’s “Pink Panther” that riffs on Tres Leches but simultaneously a Twinkee.
Planned to evolve regularly, several former EDO staff members assuring smooth transition, Oscar suggests a Tasting Menu will soon follow the current a la carte options with the ongoing focus his own personal inspirations ranging from Spanish and Mexican to Mediterranean, Japanese or something as outside the box as Foie Gras and Hazelnut Ice Cream beneath a layer of Caramelized Pineapple.
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.
Now with five locations including a take-out only storefront at 2950 South Durango Drive Naan & Curry seems poised to make a play at Las Vegas’ most-popular Indian eatery thanks to a broad and accessible menu with fair prices.
Ordered for catering for a second time it was straight from the hands of an employee that six items were tasted fresh and temperature appropriate at precisely the desired time with all serviceware included.
Located in Durango Edna Plaza without much seating, though the menu is extensive, Samosas are $3.50 a piece and the size of a tennis ball with aromatic filling while Onion Bhaji are virtually oilless and crispy served alongside dueling Chutneys.
Loading up on Butter Naan, a pillowy tray on par with any in town, Butter Chicken is thick with Garam Masala and Ginger over Tomatoes eaten in comparison to medium-spicy Rogan Josh featuring a lot of Cardamom and Cloves.
Less diverse for Dessert, Gajar Halwa unfortunately not offered, Gulab Jamun are small for $1.67 per-bite, though the taste and texture show a lot effort goes into the recipe while Kheer is appropriately milky with just enough chew to the Rice beneath.
Open from 10:00am daily House of Dutch Pot lies tucked away in an area of failed concepts on Durango, the “first Jamaican Caribbean Authentic Restaurant” featured on Diner’s, Dine-Ins and Dives making a go of it with friendly service and hearty Caribbean plates.
Helmed by St. Thomas native Chef Oniel Smith, the former occupants remembered only by circular lighting and blinged-out banquettes, House of Dutch Pot submerges guests in a sea of blue while music plays at medium volume over TVs showing sports.
Known as “Chef O,” his passion for Jamaican cooking evident across a menu that veers from tradition plates like Jerk Chicken to Mac & Cheese Oxtail Eggrolls, prices may look steep until one realizes most plates come with two sides beyond shareable portions.
Spread across starters including Coconut Shrimp and Tacos, six Cod Fritters for $15 more like Hushpuppies than Baccala, Food arrives quick whether one selects tender bone-in Goat Curry or one of several combos such as the $40 Oxtail and Jerk Chicken with their own complex Sauces.
Selling Seasoning on-site, the Jerk appropriately punchy with lingering heat, Seasoned Fries prove fairly basic in comparison to aromatic Rice, stretch handmade Roti or “Festival Bread” best compared to a Churro or Fritter more lightly sweetened with hints of Coconut.
Open from 10am daily, the space’s small footprint about 1/3 full for lunch on Sunday, Desserts should not be skipped as both Rum Bread Pudding and Carrot Cake arrive piping hot beneath stewed Fruit steeped in booze.
Serving Las Vegas since 1973, Henry and Janie Kang regularly on-site since taking over more than thirty years ago, Ronald’s Donuts is something of a Las Vegas icon thanks to both its longevity and early adoption of Vegan practices in line with the Buddhist ownership.
A small shop that has grown its offerings amidst growing competition, Bagels, Ice Cream and Boba now all part of the line-up, little has changed in Ronald’s décor over the past twenty years aside from a willingness to accept credit cards and a few Maneki-neko that were not present before.
Similar to many So.Cal. Donut shops, right down to pink boxes and Formica tables, Vegan options occupy the top two shelves and are assuredly free of Milk, Butter or Eggs while those beneath are made more traditionally.
Heavier than Friendly or PinkBox, at least as relates to Yeasted Rings with commercial Glazes, Cake Donuts are small with a dry Crumb that isn’t particularly enjoyable aside from the cogwheel Old Fashion that is better than most.
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 “Sticky Sinn-a-Bun” or the more nuanced Bella Nutella.
Executing Ansel’s invention well, available filled, topped or coated in Sugar, Dubai Chocolate continues to impress in its subtlety while “Puffernuts,” Crullers and Cubes add even more variability to the collection.
Zamboni Pizza – Sausage, Old School Pepperoni, Roasted Red Peppers, Mike’s Hot Honey, Mozzarella Cheese
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
The Bleecker Street – Italian Sausage, Garlic, Mozzarella Cheese, Tomato Sauce, Basil, Olive Oil
Garlic Knots
Chicken Wings
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.
Featuring locations North, South, East and West, with another soon to come at the Convention Center, it was minutes prior to 12:00am that delivery arrived porting Food, utensils, plates and condiments, each carefully packaged.
Never ignoring “Old New York,” or in this class “The Bleecker Street” with a classic trio plus Sausage on voluptuous Crust, “The Zamboni” offers two Meats, Roasted Peppers and a generous drizzle of Mike’s Hot Honey while Metro’s cold-fermented 86th Street remains defiantly light despite its thickness even after traveling whether topped with Cup n’ Char Pepp or Mushrooms.
No less impressive with Wings and Knots there is a reason John and Sam have been successfully serving Las Vegas for so long, a good part of it skill and doing things the right way but also by focusing on the customer to deliver on their promises for budgets big or small.
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 Monday 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.
