A part of Inglewood since 1983 The Serving Spoon was originally opened by Ohio-native Harold Sparks, his dream of opening a Soul Food Restaurant fulfilled and family still in charge to this day.
Now managed by Harold’s daughter and son-in-law, “Love At First Bite” still the motto and signs throughout inspiring positive thoughts, it is from 8a-2p daily that guests can find favorites served amidst cozy confines as Soul plays at the bar with Sports on TV.
Using Friends or Family to name combo plates, perfectly fried Catfish and a crispy Waffle dubbed “Sparks,” it is with Hot Sauce on the former that bites disappear quickly while Cornbread on the side is cut a bit small but toothsome, moist and ready to sop up Honey plus Butter.
Taking inspiration from the Vegas Golden Knights locals Jenny Lynne and Mark Edington opened Pucks Cookies & Treats in February 2022, premier positioning inside the District at Green Valley Ranch offering an opportunity at success selling 3-ounce rounds, Ice Cream and cleverly named combinations of both.
Smartly branded in the era of Instagram, signage and décor just begging for a picture behind scratch-made Cookies baked from good Ingredients, Pucks menu currently consists of seven or eight flavors including a “Gluten-Friendly” option, first bites of sugared-Dough beneath white Frosting impressive from crisp edge to soft center amidst bold notes of Vanilla.
Delivered as a 32-count “Mother Pucker” for $88, prices comparable to crumbl, additional highlights include rich Peanut Butter and a weekly special German Chocolate complete with Caramel plus Coconut.
Open at 11:00am daily with fresh bakes to replenish supply it should come as no surprise that best-selling Chocolate Chip features hints of Cinnamon in the heterogenous matrix while Cookies and Cream reminisces of an Oreo without being overly sweet.
Finishing up with recently-added Caramel Apples, certainly more enjoyable than vulcanized rubber but less than the Cookies, a look at this week’s menu suggests several reasons including Pumpkins and Apples to return quickly.
FOUR STARS: Now changing the menu week-to-week the team at Pucks gets it right with their clever branding, fair prices and quality.
RECOMMENDED: Vanilla Icing, Peanut Butter, German Chocolate.
Now a yearly tradition it was alongside four others on Saturday night that Jean Georges Steakhouse once again found Chef Sean Griffin and his team executing at an unparalleled level.
Led by Chef Griffin since 2015, including a renovation that upgraded décor and delivery of pristine Proteins and Produce, guests entering Jean Georges Steakhouse are greeted first at a podium before being led to spot-lit tables, the mood upscale but never stuffy while prices track similar to other like-Restaurants that feature far less creative cuisine.
Decorated in gold, and buzzing with activity, it was at a long table that carte blanche was deferred to the kitchen, Wine and Cocktails quickly followed by indulgent Caviar Toast, buttery Loaves of Brioche and familiar appetizers such as Charred Octopus, Wagyu Carpaccio and sliced Fish draped atop pan-seared Rice.
Always inventive, Foie Gras with Hibiscus-Fig Sauce absolutely stunning, Salads served as a segue to grilled Meats, the iconic Hearts of Palm and Tomatoes praised by all for its brightness while a hearty Wedge and complex plate of Endive also lightened the load before Lamb Chops alongside Rib Cap, Filet and F1 Wagyu cooked Medium Rare.
Adding a few new specials, Lion’s Mane Mushroom with Sweet Soy Brown Butter a Vegetarian’s dream stand-in for Steak, Black Truffle Risotto performs expectedly well while no guest should leave Jean Georges without a taste of the city’s best Fried Chicken – and if in season also the Tempura Squash with Honey and Truffles.
Refreshing the palate between bites with Mac, Vegetables and Potatoes in three forms Dessert saw a “Passion Fruit Flower”plus old favorites down the line, Chef Vongerichten’s Chocolate Cake served with tableside theatrics and followed by Cheesecake plus exceptional Apple Pie.
FIVE STARS: Lots of people like to misappropriate terms like “farm-to-table” or “chef-driven” to differentiate their idea from others, but if one wants the very best of what Vegas has to offer there’s no finer place to trust the Chef than at Jean Georges Steakhouse at ARIA where Chef Griffin continues to create sides and starters every bit on par with the stunning selection of Meats.
RECOMMENDED: Caviar Egg Toast, Japanese Wagyu Carpaccio, Tomato Salad, Foie Gras, F1 Wagyu NY Strip, Crunchy Organic Chicken, Crunchy Potatoes, Tempura Squash, Roasted Lion’s Mane Mushroom, Cheesecake, Apple Pie.
AVOID: N/A…but this writer passed on Passion Fruit.
TIP: Online Menu is currently up-to-date.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Named after a popular crop in the Philippines, and a favorite snack of Chef Ramir Bolanos DeCastro, Purple Potato unfortunately shut its doors in the middle of 2019, the closure after just 21 months largely a result of location rather than Food as the healthy Bowls and quick-casual Sandwiches were almost universally well-received.
Now three years older and wiser, COVID-19 having entirely reshaped an Off-Strip dining scene that Chef Ramir helped to initiate with Yonaka in early 2013, Purple Potato marches on as a bakery at 6370 W Flamingo Rd #20 featuring donuts, cookies, Ube-based treats and Filipino Pastries.
Previously offered for delivery or takeout only, but now brick and mortar with pre-orders available online, it was Friday that fifty items were procured for tasting, Savories skipped in favor of recently-added Ensaymada abd Handpies filled with Ube plus Mango.
Scaling back “Monster Cookies” to approximately 4”, Ube Velvet Cookies featuring a crisp rim and soft center while Chocolate Chip Walnut is more traditional, Ube Custard Pie is an unexpected highlight thanks to its rich texture and crackling Sugar top.
Never actually gone from the local food scene, the rebranding of Yonaka and Purple Potato followed by a consulting gig at McCarran, Chef DeCastro’s current lineup continues with Donuts, this day featuring a dozen-plus varieties offering a delicate crumb and fillings ranging from Calamansi or Pastry Cream to Strawberry and Chocolate.
Unafraid to be creative, a Coco Pandan Donut with Sesame Seeds almost more savory than sweet, it was after indulging in Choco Butternut and Calamansi that “Layered Donuts” were tasted including more American ideas such as Maple Bacon or Creme Brulee.
Not forgetting Pie, or Cheesecake that references a Mocha Latte atop a robust Graham Cracker Crust, fans of Coconut will be torn between lavish Young Coconut or lighter Ube Coconut Cream while those who favor Lemon Meringue will find something even better in Purple Potato’s Calamansi Pie.
FIVE STARS: Unlikely to be stumbled upon inside Phoenix Plaza the success of Purple Potato Bakery will depend largely on word of mouth, and based on this first visit plus prior experience it is safe to say Chef Ramir Bolanos DeCastro’s Desserts are better than ever with no lack of creativity.
Opened in 2018, with Anima by EDO debuted January 7 2022, EDO Gastro Tapas & Wine remains Las Vegas’ most exciting Restaurant thanks to its unrivaled ability to look backwards while at the same time pushing boundaries rarely approached by off-Strip dining.
Inspired by Catalonian traditions, Chef Oscar Amador Edo’s upbringing in Barcelona gifting him with a respect for diverse Ingredients and an ability to craft poignant bites that highlight rather than hide them, it was as a party of four that guests were accommodated near the back, GM Roberto Liendo charged with creating a Menu Degustacion including both regularly offered items and nightly inspirations.
An acronym for “Extra Day Off,” though EDO itself is open from 5pm until 9pm daily, it was with most of the Restaurant’s other 32 seats full by 6:00 on Friday that things were underway quickly with others enjoying Bourbon alongside vibrant Gazpacho as well as Charcuterie.
Seafood-centric early, a nine-part composed Shellfish Platter highlighted by Abalone and King Crab with Caviar arriving before Smoked Wild Trout Pate, Dry-Aged Carpaccio remains an EDO classic while Duck Fat Financiers with Ham Mousse and savory Rabbit Macarons are equally praiseworthy.
Weaving traditional to modern in a manner not dissimilar from Jose Andres or even the Adria brothers, Blinis with Octopus “Head Cheese” a bold idea that works beautifully, New Zealand Langoustines succeed with spicy Sauce straight off the grill while no trip to EDO is complete without Patatas Bravas or Bikini Sobrasada.
Next tempura Squid in Citrus, or Spanish Fritto Misto, Oscar’s take on Chawanmushi is silky smooth beneath fresh Uni preceding seared Duck Liver on a bed of creamy Lentils.
Not about to forget Dover Sole in Caviar Beurre Blanc, its mildness magnified by cured Hanger Steak with Mushroom Dust and poignant Sauce, Dessert was gracefully singular but absolutely spectacular as Aji Amarillo Whipped Yogurt arrived atop a Pumpkin-Saffron Macaroon with Candied Butternut Squash.
FIVE STARS: In a city where dining “critic” or “expert” gets liberally applied to folks who’ve never eaten in a Michelin 3* Restaurant or traveled overseas it is hard to take any claim of “best” serious. Every steakhouse has an “amazing” tartare. Every off-strip spot opened by a former strip Chef is “incredible.” Fact of the matter is that not one of them has the skill, daringness or unintentional excellence of EDO. This isn’t food for the #gram. It is not a redundant Caviar cart or GM willing to monkey dance for influencers. The bathroom is *awful* for selfies. This is just pure, heartfelt cuisine from a Chef who understands flavor. It is Las Vegas most exciting restaurant every day and probably the best most nights of the week for anyone who truly values great Food.
RECOMMENDED: Everything was excellent.
AVOID: N/A.
TIP: 5:00p-9:00p daily. See Social Media for specials. Reservations available via Opentable.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Already visited thrice since reopening after the pandemic and under new ownership there is little doubt that The Palms is seeking to regain its title as Las Vegas’ best Off-Strip resort, a goal with good chances in terms of dining thanks to Chef Marty Lopez, Tammy Alana and General Manager Jorge Pagani at Scotch 80 Prime.
Debuted late-Spring of 2018, stalwart N9NE Steakhouse making way for a room decorated in Basquiat and Haring, guests visiting Scotch 80 today will find much of the original aesthetic maintained minus paintings kept by past owners, the Bar still well-stocked with rare Whiskeys and service predictably impeccable.
Located at the resort’s east end with an entirely revamped menu, seasonal changes already underway along with an upcoming Tasting Menu and Wagyu Samplers including A5 varieties straight from Japan, it was deferring Carte Blanche to the kitchen that Dinner began with an A5 Wagyu Carpaccio Amuse followed by the first of two Whiskey trios.
Not forgetting delicate Milk Bread, nor hand-cut Steak Tartare made extra smooth by a Quail Egg and melting Duck Liver, the nightly Foie Gras special featured a good sear and Orange Marmalade alongside Prune Armagnac Ice Cream plus Duck Confit in Puff Pastry.
Getting creative with Bone Marrow by adding Beef Cheek and Popcorn alongside “Steakhouse Jerky,” the latter again stunning in terms of taste as well as texture with Thai inspiration, Brie Fondue with Bacon Jam remains a bargain at $17 for an Appetizer that is most certainly sharable.
Refreshing the palate with three more Whiskeys, this time Scotch, it remains safe to say Steaks and Sides at Scotch 80 Prime are amongst Las Vegas’ top-3, a never before seen Bone-in 48oz Japanese A5 Wagyu Tomahawk hulking alongside Mishima 5-Star Wagyu New York Strip and Rib Cap while the “best” side dish is a toss-up between Mushrooms beneath Foie Gras Foam, Truffled “Millionaire’s Maccheroni” or the “Famous” Hash Browns.
Torn between saving room for Dessert or sampling all seven Sauces on additional bites of Steak the decision to do both proved fortuitous, Marty’s Bordelaise made the right way as good as anything one might find in Paris before delving into Pastry Chef Tammy Alana’s delicate Lemon Lime Pavlova and Butterscotch Crème Brulee.
Getting fancy for the #gram with Fireball S’mores, flaming Liquor poured tableside revealing Warm Chocolate Cake, Tammy’s Basque Cheesecake carefully balances bitter and salty with Berries while a dish unveiled in a swirl of smoke finds five types of Chocolate varying in taste, texture, intensity and temperature.
FIVE STARS: Ever since Carnevino closed its doors the desire to visit any Steakhouse but Jean Georges at Aria has been minimal, but with Chefs Marty and Tammy now in charge Scotch 80 may just be the best of its kind. Under the direction of Chef Marcus O’Brien with Jorge Pagani leading the front of house the arms race for best sourcing has been declared via certificates from Japan while both sweets and savories are thoughtful, bold and balanced.
RECOMMENDED: Steak Tartare, Foie Gras, Long Bone Marrow, Steakhouse Jerky, Black Garlic Butter, Red Wine Bone Marrow Bordelaise, Forest Mushrooms, Famous Hash Browns, Millionaire’s Maccheroni, 48oz Japanese A5 Wagyu Tomahawk, Lemon Lime Pavlova, Butterscotch 80 Crème Brulee.
AVOID: N/A.
TIP: Japanese Wagyu, Snow Beef and Olive Fed Beef priced by the ounce.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Located at 6365 South Rainbow Boulevard, inside the former Peridot Sweets’ adjacent Starbucks, Mg Patisserie & Café features the talents of Pastry Chef and Owner Michael Gillet, a former Michelin Star recipient with nearly three decades of experience.
Established in June of 2019, a mostly turnkey transition from Tiffany Jones’ well-liked bakeshop, it was in short-order that a line of Cupcakes, Cookies and Muffins transitioned to Viennoiserie and Dessert, prices from $4-8 par for the course though the former were previously found Freezer-cold when picked up early morning.
This time received as a gift, two Cookies flat and fairly basic in comparison to others in town, Desserts were highlighted by a Blueberry Lemon Tart inside a delicate Shell plus airy Cheesecake, while Tiramisu lacked any trace of Mascarpone making it nearly as rich as Gillet’s poignant Chocolate Cake.
TWO AND A HALF STARS: A graduate of CFA Marzy Pastry School in France, Michael Gillet spent nearly two decades preparing elegant Desserts at some of America’s top hotels before striking out on his own in 2019, the results of time with Caesars, Red Rock, The Peninsula and Ritz-Carlton evident in items such as airy Cheesecake and Tarts but little else across two tastes.
RECOMMENDED: Cheesecake, Blueberry Lemon Tart.
AVOID: Tiramisu, Chocolate Chip Cookie
TIP: Follow @mgpatisserieandcafe for specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Born in Burbank, and brought to Las Vegas Boulevard by the folks behind Morels French Steakhouse & Bistro, it was August of 2019 that the Strip finally started brewing once again, and although Trustworthy Brewing Company’s location in Palazzo’s Grand Canal Shoppes will always be challenging the Food is both accessible and delicious while service exudes friendly professionalism.
Now re-opened post-Pandemic, and beginning to gain traction during a busy Conference season, Trustworthy Brewing Co. occupies a sizable footprint ready to seat more than four hundred guests and capable of producing some 1150 gallons of Beer from tanks inside a specially-designed room.
Sparring no expense in the build-out, a large bar surrounded by tables, booths, event space and a PDR, it was after greetings from a bubbly hostess that three guests were seated, televisions showing College Football plus playoff Baseball while commentary played overhead.
Built with “Fun” as a core-value, several styles of Beer with quirky names poured throughout a space featuring Skee Ball, it was alongside a $15 flight that Brunch got started, the Omelet with Cheese plus Chili well-executed while Trustworthy’s Benedict riffs on tradition utilizing whipped Mascarpone in the Hollandaise atop Brioche.
Continuing with crispy Tots plus excellent Huevos Rancheros, then some less-inspiring Fries alongside Beer-battered Shrimp, Chef JL Carrera’s all-new Corn Dogs earn praise thanks to snappy Franks and delicate Cornmeal alongside “Ultimate” Brisket Nachos that are pretty much ideal for sharing during the game.
Built to be an eye-catcher, bright blues and reds coating walls throughout the continuous main room, it was here that GM Robert Parekh stopped by to tell of upcoming additions including more TVs and a better sound system before watching Ohio State complete a blowout victory while devouring a perfectly prepared Pretzel and “Colossal” Carrot Cake that lives up to its name.
FOUR STARS: Already better than anyone might guess, Trustworthy Brewing Co. Las Vegas now offers brunch from 10a-2p plus all the old favorites to enjoy while watching the game. With Emeril’s now closed and more TV’s coming the Venetian & Palazzo might just have the best family-friendly spot to watch sports come Super Bowl LVII.
Many will remember Bank Atcharawan from his Sommelier days at Lotus of Siam, or later cooking at Chada Thai & Wine and Chada Street, but in early 2019 the restaurateur behind The Patio made a return to his roots with Lamaii and has since opened another in Henderson.
Having departed both Chadas in early 2018, the Restaurants soon to shutter with both spaces since reconcepted, Lamaii seeks to elevate classic Thai Food through pairings and packaging, Atcharawan’s love of Wine a frequent topic on social media while Lamaii’s décor features a blend of gold, grey and wood that is undeniably chic.
Unfortunately not visited prior to COVID-19 closures, but impressive as take-out, it was Wednesday evening that four guests sat down to Dinner including many of the Restaurant’s top-selling items at “medium” spiciness.
Translated as “delicately,” a word some may not associate with Thai Cuisine, Lamaii’s menu runs the gamut from “Small Plates” to Soups, Mains and Dessert, the Shrimp Cakes paired well to fruity Cream while crispy Pork Belly outpaces two-bite Taro Rolls that don’t do much without the Sweet Plum Sauce.
Focusing on items best-shared, a large bowl of Rice added to sop up Sauces, Seafood is well-represented on Lamaii’s menu thanks to fried Lobster atop Soba in Garlic plus Mango Crispy Catfish though “Gang Pu” is a bit polarizing thanks to both the Crab Soup’s spiciness and ice cold Noodles that make each bite tepid at best.
More impressive with Meat, Pad Thai a top-notch iteration with tender Noodles, crisp Bean Sprouts and just enough sweetness to tame a bold combination of Onions and Fish Sauce, Panang Crispy Duck is irreproachable in terms of taste and texture while Gang Rawaeng makes fast friends with tender Beef and Turmeric Curry that is both delicious and deep.
Mostly traditional for Dessert those who recall The Patio for Desserts & Drinks instead of Wine will be happy to know Atcharawan’s Honey Toast has survived, a golden Block with Vanilla Ice Cream and Berries easily shareable by two but good enough that a second order will probably be necessary for more.
FOUR STARS: Likely suffering slightly from take-out, considering Lamaii’s obvious focus on aesthetics, it is via well-culled menu that executes well across-the-board that Bank Atcharawan again proves highly capable of satisfying diners both familiar and novice with the Cuisine of Thailand.
RECOMMENDED: Moo Tod Na Plam, Lobster Pad Sen, Panang Crispy Duck, Mango Crispy Catfish, Gang Rawaeng, Honey Toast.
AVOID: Taro Roll.
TIP: Open 11am-2am daily, second location also in Henderson.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Italian Rainbow Cake – Chocolate Buttercream, Toasted Almonds
Apple Crostata – Brown Butter Crumble, Vanilla Gelato
Tiramisu – Housemade Lady Fingers, Mascarpone Mousse, Espresso
Established in Summerlin as the pandemic wained, and already “the Usual Place” for residents of Las Vegas’ affluent suburb, dinner on Monday again found Al Solito Posto near-capacity for a taste of Chef James Trees and team’s East Coast Italian Food.
A replacement for Brio Italian Grill at Tivoli Village, approximately 180 indoor seats filled plus several on the patio, it was after greetings at the hostess’ stand that four guests were led to a table, service from General Manager Carlo Cannuscio’s front of house attentive and friendly without the theatrics of Carbone.
Boisterous but not exactly loud in the lounge it was after deciding on Beverages that Carte Blanche was deferred to the kitchen, complimentary housemade Focaccia plus Garlic Herb Olive Oil mixed tableside soon to arrive and consumed nearly as quickly.
Happy to see Chef Adam Rios at the pass Appetizers consist of Soups, Salads and Antipasti, the Meatballs tight but not overworked adjacent a triangle of Cornmeal while the Arancini and Caprese Salad each put Cheese to good use coming across extra creamy with an herbaceous finish.
Utilizing fresh Ingredients across the board, prices ranging $12-$23 for Starters and $19-$68 for Entrees a veritable bargain despite outpacing most of Las Vegas Boulevard, an additional starter saw Al Solito Posto’s former Happy-Hour-only Pizzetta shine alongside textbook Risotto.
Able to handle big volume thanks to skilled cooks and a sizable kitchen course two also featured Las Vegas’ best Lasagna adjacent hearty Pappardelle, housemade Casarecce also impressive thanks to bitter Pesto and Mushrooms while reference-standard Parm compares favorably to Carbone or nearby Osteria Fiorella.
Sold out of Butternut Squash Agnolotti, a menu item and not a “special,” Cacio E Pepe plus Scallops stood in prior to Dessert showcasing Tiramisu, Panna Cotta, Cheesecake and showstoppers Italian Rainbow Cake plus an Apple Crostata that is texturally masterful, the size of a whole Pie and served piping hot with a side of Vanilla Gelato waiting to be melted on top.
FOUR AND A HALF STARS: Over a year since opening Al Solito Posto is firing on all cylinders, plates ranging from light to hearty each well-executed while the service team led by Carlo Cannuscio provides for a memorable night of Food and Beverage in Summerlin.
RECOMMENDED: Arancini, Lasagna Al Forno, Chicken Parmigiana, Mushroom Risotto, Apple Crostata, Italian Rainbow Cake.
AVOID: …you don’t “sell out” of menu items by 6pm.
TIP: Brunch and Lunch now offered, see the website for details.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Raspberry Key Lime Pie Pop Tart – Graham Cracker infused Crust, Raspberry Sauce, Key Lime Cream Cheese Filling, Raspberry Glaze, Lime Rum Glaze, White Chocolate
Triple Chocolate Chip Cookie – White Chocolate Chips, Dark Chocolate Chips, Milk Chocolate Chips
Vegan Biscuit Basket – Maple Butter, Homemade Strawberry Balsamic Jam
Vegan Fritos Chili Pie – Beyond Sausage Chili, Herbs, Onion, Bell Pepper, Beans, Roasted Tomatoes, Chili Corn Dough, Fritos, Housemade Chili Lime Crema
Opened in July 2019 with a promise of single origin Beans and extraordinary service The Coffee Class has found its second gear…and location, record numbers at the original yielding The Coffee Class at Horizon which opened late September.
A passion project for real estate professional Kyle Cunningham, who can frequently be found on-site educating staff and greeting customers, it is in consultation with Chef Beth Ryan-Small that the cozy new space seeks to give guests an all-day experience, the menu focused mostly on Breakfast items but also featuring everything from Quiche and Panini to Desserts and several items mindful of guests’ dietary preferences.
Low key in terms of decor, with a larger outdoor patio, it was around noon that The Coffee Class was found with all inside seats occupied, its Pastry case full of temptation while a digital menu suggests choices both savory and sweet.
Fluid in terms of service, friendly Baristas behind high-end machinery charged with a variety of tasks ranging from Pour-Over and Espresso to Tea service, it was after a brief wait that a Pastry Board was presented, two styles of Poptart virtually indistinguishable in terms of texture even though Pumpkin is Vegan and Gluten Free while the same can be said of the seasonal Scone taking on a Cinnamon Roll theme.
Not about to pass up Biscuits, layers one would never imagine to be Vegan ready to soak up housemade Butter and Jam, those eschewing Animal-products will be happy to know The Coffee Class also offers a Fritos Chili Pie inside Cornbread Crust that is indistinguishable from the real deal.
Continuing with Sandwiches, an all-new Chicken Salad Croissant utilizing Blackened Breast Meat mixed with Celery, Onion, Pickles and herbal Dressing, French Toast with Crème Brulee thoroughly saturating buttery Brioche remains “destination-worthy” and Beth’s Triple Chocolate Chip Cookies still justify a trip across town.
FIVE STARS: Now serving Las Vegas from two locations, and soon to expand West, The Coffee Class continues to pair well-sourced Beans with a menu from Chef Beth Ryan-Small for one of the city’s best under-the-radar experiences.
RECOMMENDED: Ruby Chocolate Malt Brownie, Raspberry Key Lime Pie Pop Tart, Vegan Biscuit Basket, Vegan Fritos Chili Pie, Baked Creme Brulee French Toast, Triple Chocolate Chip Cookie.
AVOID: Late arrivals are likely to miss out on some of the good stuff, as Baked Goods are made in small batches to assure freshness.
TIP: 6:30a-3:00p M-F, 6:30a-2:00p Saturday and 6:30a-4:00p Sunday. Online ordering facilitated by Grubhub and Yelp!
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Last visited in February it was amidst a packed house that Esther’s Kitchen again put on a show Wednesday evening, James Trees’ first Las Vegas Restaurant now firmly entrenched as a local icon and in many ways the catalyst to Main Street’s ongoing rejuvenation.
A smash hit from the start, 1130 South Casino Center Boulevard now a destination for locals and tourists alike, it was around 6:00pm that the space was found bustling, seats in the corner providing full views of the room and kitchen where Chef Trees and Stephen Lee took turns manning the pass.
Still offering smooth service, more refined than previously but without an ounce of pretense, it was after declining Cocktails that plates began to roll out slowly, Dylan Jobsz Sourdough “with all the things” a meal unto itself with highlights including mineral-forward Mousse, house spicy Salami and Beans made creamier by Pork Fat.
Happy to see Esther’s Classics offered alongside seasonal items, Tuna Crudo balancing bright Tomatoes with grilled Cucumber, Cauliflower Risotto shows the Crucifer for all its worth while Al’Amatriciana Arancini upgrade the usual Rice Ball in a manner that is light and oilless.
Making no choice easy in terms of Pasta, the majority made on-site and several subject to change, Pumpkin Noodles arrive perfect al dente beneath deeply flavored Pork and Rabe alongside Beef Cheek Agnolotti that finds layers of flavor in reduced Wine, Turnips and Cheese.
More impressive with Tortellini, each stuffed sheet bursting to the tooth amidst Hazelnuts, Butter and a hint of Coffee, this season’s Pizza shows off Brussels Sprouts contrasting Potatoes before Trees’ Goat atop Polenta with Oranges and Fennel sets the bar for Las Vegas’ best Secondi a little higher.
A lot of Food for two, Dessert consisted of Esther’s forever refining Butterscotch Budino plus an airy Crepe Cake topped tableside in Black Cherries plus Fudge fortified by Amaretto.
FIVE STARS: I can count on one hand how many Las Vegas Restaurants stand up against the “best in class” nationwide. Esther’s Kitchen is one of them, and not just because the “cool food kids” say so. Its because these men and women legitimately seem to love what they’re doing. Chef Trees isn’t just touching the tables of “influencers,” but rather septuagenarians loving every bite. Chef Lee isn’t just cooking for “foodies,” yet the dishes remain inventive with tons of nuance. Dylan’s bread is still Sin City’s best, no contest, and you should be happy to pay so little for it. You don’t go here to compare with Italy, but head-to-head the technique is no less dialed in than Michelin starred spots on both sides of the Atlantic, and the service is far better.
Opened in 2018, with Anima by EDO debuted January 7 2022, EDO Gastro Tapas & Wine remains Las Vegas’ most exciting Restaurant thanks to its unrivaled ability to look backwards while at the same time pushing boundaries rarely approached by off-Strip dining.
Inspired by Catalonian traditions, Chef Oscar Amador Edo’s upbringing in Barcelona gifting him with a respect for diverse Ingredients and an ability to craft poignant bites that highlight rather than hide them, it was as a party of four that guests were accommodated near the back, GM Roberto Liendo charged with creating a Menu Degustacion including both regularly offered items and nightly inspirations.
An acronym for “Extra Day Off,” though EDO itself is open from 5pm until 9pm daily, it was with most of the Restaurant’s other 32 seats full by 6:00 on Monday that things were underway quickly with others enjoying Wine alongside vibrant Gazpacho as well as Baby Scallops in assertive Ponzu.
Seafood-centric early, Hamachi and Bluefin Tuna Tartare entirely different but both impeccable, Txangurro Canelon taste straight out of Valencia while the “Paella Bite” packs tons of flavor into a single bite that dissipates in less than a second.
Weaving traditional to modern in a manner not dissimilar from Jose Andres or even the Adria brothers, Foie Gras with Beet Textures and Vermouth Noodles always a favorite, raw Wagyu shows well atop a dainty Pastry Shell and one simply should not ever visit EDO without an order of layered Patatas Bravas.
Scallops once more with U10s from Hokkaido amidst Aji Amarillo Beurre Blanc and Coconut Dashi Espuma, a whole greater than the sum of its parts, Arroz Marinero a la Cazuela is as comforting as it is luxurious while Washugyu Hanger Steak picks up a ton of flavor from Mushrooms and accompanying Sauce.
Not about to forget dry aged Duck Breast with Foie Gras and Pani Puri, the latter filled with Hollandaise, Dessert was gracefully singular but absolutely spectacular as Vanilla Honeycomb Ice Cream arrived atop Candied Shiitake Mushrooms with Miso Apple Gel.
FIVE STARS: In a city where dining “critic” or “expert” gets liberally applied to folks who’ve never eaten in a Michelin 3* Restaurant or traveled overseas it is hard to take any claim of “best” serious. Every steakhouse has an “amazing” tartare. Every off-strip spot opened by a former strip Chef is “incredible.” Fact of the matter is that not one of them has the skill, daringness or unintentional excellence of EDO. This isn’t food for the #gram. It is not a redundant Caviar cart or GM willing to monkey dance for influencers. The bathroom is *awful* for selfies. This is just pure, heartfelt cuisine from a Chef who understands flavor. It is Las Vegas most exciting restaurant every day and probably the best most nights of the week for anyone who truly values great Food.
Have a Snickers – Yeast Doughnut, Chocolate Frosting, Peanuts, Caramel
Nutella Face DoughCro – Croissant Doughnut, Glaze, Nutella, Powdered Sugar
I See You – Croissant Doughnut, Vanilla Frosting
Occupying 9435 West Tropicana Avenue inside Crossroads Plaza Shopping Center and open 24-hours with fresh bakes replenishing supply as necessary, it was with items carefully boxed and delivered to an office three miles away that Pinkbox brightened Monday morning.
More and more social-media savvy over the years it is with warm greetings from friendly staff that guests are greeted on entry, recently raised prices sweetened through cheaper-by-the-dozen discounts that apply regardless of whether one chooses OG Classics, Good Fellas, Show Offs or Fancy Pancy.
Often beginning with a Fritter, this day no different and the resulting bite packed with Cinnamon plus Fruit, it was after others made selections that Oreo Fluff continued the gluttony, its whipped center a mellow foil to notes of Yeast, Cookies and Chocolate Frosting.
Fully committed to clever nomenclature, “Have a Snickers” riffing its namesake into a textural masterpiece, “Golden Knights” succeeds similarly thanks to White Chocolate plus Peanut Butter while Lil Blue and several Old Fashioned cogwheels show Roberto Armanino knew early on to nail the basics.
Knowing full-well which purist would scoop up “Suga Daddy,” their second choice filled with Housemade Raspberry Jam Filling also gathered, it was later in the day that five Doughnuts remained, a reference-standard Maple Bar admittedly stowed away intentionally while Halloween specials, an OG and DoughCros all performed admirably.
FOUR AND A HALF STARS: A fan of the staff and fried Dough at Pinkbox for over nine years there remains no place better for Ol’ Fashioned and artisan choices, but as prices have inched upwards the value for more basic forms of Bars or Raised Donuts has diminished even as creativity has flourished.
RECOMMENDED: Ol’ Fashioned, Golden Knight, Apple Fritter, DoughCros.
AVOID: N/A.
TIP: Open 24/7
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
The Loving v. Virginia – The Legal Marriage between a Cookie and a Brownie
The Mexican Chocolate Chip Muffin
The Carrot Cake
Having enjoyed David Mozes’ and Chef Peter’s Bronze Café at The Center, The Market and Juice Stars, it was to #supportlocal that lunch was catered from their North Buffalo location on Wednesday, a collection of old favorites predictably arriving on time with plenty of plates and utensils that allowed staff to enjoy every second of their lunch hour.
Located near Desert Shores in Summerlin, the former home of Beau Monde Bakery providing turnkey access for a Restaurant offering Breakfast, Lunch and Dinner, it is focused on health-conscious and diet-friendly fare that many guests began with Vegetables or Salad including “David’s Special” that remains popular thanks to Quinoa, Garbanzos, Hemp and Avocado that compliment thinly sliced Kale.
Continuing with “Sammiches,” both California Turkey and “The What What” receiving praise from those fortunate enough to snag a half, it was a bit more slowly that the double-Bacon LGBTQ and rebranded “Basil Chicken Salad” disappeared, though these remain personal favorites.
Happy to receive a glut of Desserts, all Vegan and The Peanut Butter Snickerdoodle still Las Vegas’ best Cookie despite mounting competition, those missing Beau Monde’s gluten-free offerings will be happy to know both the Banana Flax Cake and all-new Pumpkin Turnover are made without any Wheat protein, as too is a fully loaded Carrot Cake that only gets better with time.
Continuing strong with the cleverly titled Loving v Virginia, a Brookie that sees both halves nicely textured, Chai Spice and Strawberry Cookies are soft and almost Cake-like while those seeking something new should consider the Raspberry Scone that eats far lighter than its British counterpart.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, no matter where Chef Peter and David are set-up the quality has never declined, lunch on Thursday continuing to show quality and creativity bound to please those with and without dietary restrictions, whether they want to be gluttonous or eat light.
RECOMMENDED: The LGBTQ Sammich, The Basil Chicken Salad Sammich, The Peanut Butter Snickerdoodle, The Strawberry Cookie, The Mixed Berry Muffin, The Banana Flax Cake, The Carrot Cake, The Pumpkin Turnover, The Cinnamon Streusel Muffin.
AVOID: N/A.
TIP: 8a-8p daily at 2380 N Buffalo Drive, Suite 110. 702-852-2830. Online ordering via all the usual apps but catering best coordinated by contacting the Restaurant directly.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Savory Scone – Ham, Cheddar Cheese, Green Onion, Bacon Gravy
Banana Cake with Frosting
Caramel Pecan Cinnamon Roll
Ginger Snap Cookie
Butterscotch Cookie
Apple Galette
Pumpkin Cream Cheese Roll
Founded in Humboldt County California, there is a good chance Food Network fans first heard about Humboldt Sweets on Guy Fieri’s Diners, Drive-ins and Dives, but since late-2019 the Bakery owned by Tammy and Tony Pichulo has called Henderson home after re-opening its doors inside Coronado Canyons Center at the corner of Green Valley and Horizon Ridge Parkway.
Family-owned and operated, Tammy responsible for the recipes with daughter Hannah frequently offering a helping hand, Humboldt Sweets currently operates from 8:00am until 3:00pm Friday through Sunday, though early arrival is recommended as more popular items such as Bread Pudding or Fruit and Cream Cheese “Bombs” tend to sell out quickly.
Already baking well before sunrise, better-than-average Ingredients and plus-size portions commanding prices that run a bit higher than other like-concepts, small batches combine with classic technique to yield several-dozen choices that change daily, though the now-famous Cinnamon Roll and Caramel Pecan cousin are universally present and worth every cent/calorie thanks to soft spirals sopping with Butter plus or minus Frosting.
Relocated to the Las Vegas suburb as it is Tony’s hometown and making quick fans of locals with everything from Quiche to Candy, additional treats include rustic Cupcakes topped in hand-made Butercream as well as texturally masterful Scones that are delicious room-temperature but even better after 10-seconds in the microwave.
Not a place to count calories, but well-suited for families or friends looking to share something sweet, consider it fortunate if Savory Scones or Tammy’s Banana Cake are still available after 10:00am, and speaking of Cake, do not pass on what may just be the Valley’s best Carrot version thanks to bold spices and plenty of Walnuts beneath a thin layer of sweet yet tangy Cream Cheese.
FOUR AND A HALF STARS: Now operating just three days a week, folks in Las Vegas proper will need to make a special effort to visit Humboldt Sweets, though based on these items (and others prior) the time, cost and calories are justified.
Born out of her parents’ kitchen in Milford late-2012 Lisa Ludwinski has earned national recognition at Sister Pie, the story of hard-work and triumph as “blue collar” as Detroit itself though the corner lot on Kercheval Avenue remains humble even now.
Built on loans, grants and friendship, plus a 24-hour dance marathon in 2015, guests entering Sister Pie will quickly note a sizable workspace filled with women, many taking time to greet patrons or offer suggestions of items tucked away on a table behind glass.
Willing to take a stance on environmental issues and workers’ rights, a no-tipping policy utilized to assure equality in pay plus biodegradable packaging and composting a priority, choices change daily but always include Cookies such as the Wheat-free Buckwheat Chocolate Chip, Oatmeal Golden Raisin and smoky-smooth Peanut Butter Paprika.
Not forgetting a “Sandwich Cookie” that looks like two bite-sized Biscuits around Buttercream, a favorite recommended by friends who’ve taken one of Lisa’s baking classes, suffice it to say Sister Pie’s “From Another Galaxy Brownie” lives up to its name while being both gluten-free and vegan while the Strawberry Cornmeal Scone was an edible snapshot of late-Summer.
Obviously not forgetting some eponymous slices, two of four available this day, Salted Maple spins Canada’s classic beautifully on an all-Butter Crust while The Banana Pete puts a mountain of Meringue and crumbled Cookies on a Banana Custard base.
Proudly boasting “We are The Original Detroit-Style Pizza” Buddy’s at Conant Street can properly be called iconic, the “stubborn belief in doing things right” that began in 1946 now responsible for a global phenomenon that sees Detroit Pies offered everywhere including Pizza Hut and even in Japan.
Began at Buddy’s Rendezvous Pizzeria on Six Mile and Conant Street, where Gus Guerra and Concetta “Connie” Piccinato made their first square Pizza In a steel pan borrowed from local automotive plants, the original location remains intact and continues to produce thick Crust with a Cheese lattice the way they always have.
Influenced by Sicilian slices, with four to eight rectangles per Pizza, Buddy’s secret resides in Dough proofed twice with Cheese beneath Sauce such that each bite is crisp yet light while still retaining all the flavor guests have come to know and love.
Now with sixteen locations, the first both museum and Restaurant, additional choices include Wings, Pastas and Salads though savvy eaters will know to choose Housemade Meatballs with Buddy’s Marinara plus a Cream Puff Sundae wrapping Choux around Hudsonville Ice Cream to finish.
Established by the Teftis family in 1971 Astoria Pastry Shop is interwoven in the history of downtown Detroit, the Greektown location still standing while those in the suburbs can also find a similar selection of Baked Goods in Royal Oak.
Advertising “over 100 fine Pastries” daily, George Teftsis’ son Tasso now in charge, Astoria Pastry Shop looks unchanged from the turn of the century, everything from Macarons to Sweet Potato Pie lined up adjacent traditional sweets such as Koulourakia and Finikia.
Most famous for Balkava, several styles offered including various Nuts and even Chocolate, additional choices on this day included a nutty Apricot Tart and two Cookies, a “Shell” featuring crisp Meringue around filling half-dipped in Chocolate while the “Black & White” was nothing like its deli namesake and more like Hardtack.
JLSK Famous Bread Pudding – House Bread, Custard, Raisins, Cream Cheese Icing, Strawberries
Recently celebrating a year at the former location of New Center Eatery Joe Louis Southern Kitchen is the latest project from Johnny Cannon, his Sweet Magnolia’s in Southfield now shuttered with full focus turned to black history and Detroit’s legendary boxer.
Themed after the former champ, an interior replicating houses with memorabilia all around, Joe Louis Southern Kitchen’s menu stretches across classic and modern Southern plates near Supino Pizza and other upscale concepts at 6549 Woodward Avenue.
From “Golden Gloves” French Toast to the “Weigh-in,” with pleasant service across an hour, Breakfast began with Handcut Fries along a big bowl of Gumbo, its Roux less dark than many but still featuring great depth bolstered by spicy Sausage and Shrimp.
Using less robust Stew to fill a generous Fried Turkey Leg, or perhaps just an illusion of such since the Poultry itself was moist and rich, the $2.50 Buttermilk Biscuit was something of a let-down in comparison to fluffy Key Lime Pie Pancakes and decadent Bread Pudding served steamy for just seven bucks.
