Already taking a chance by opening another KBBQ concept on Spring Mountain Mr. BBQ’s Jenny Chai doubled down in early February 2023 with Mama Chai’s, the Boba and Dessert shop joining a crowded market but hoping to succeed thanks to cute design plus quality baking.
Accessed via a separate entrance towards the rear of 4240 Spring Mountain Road, an outdoor patio and murals greeting guests, it is via digital menu that one may construct Beverages to their liking while Mochi Donuts and Cream Puffs line a Pastry case near the front.
Offering Milk or Fruit Tea, Yogurt Drinks and Frappes featuring Asian Ingredients a look at the Baked Goods spans a dozen or so flavors, the stuffed-Choux outpacing Beard Papa by a good distance whether one selects Red Velvet, spicy Mango or even Passionfruit.
Open Noon to 11pm Sunday through Thursday and an hour later on weekends the menu continues with Mochi Donuts, an idea popularized by Japan’s “pon de ring” already done far better at Mama Chai’s than by Paina Café down the road.
Made from Tapioca Flour and naturally free of Gluten, their consistency often described as bouncy or light, Jenny’s Mochi rings pull inspiration from a variety of cultures, Ferrero Rocher and Butterfinger as expected while Fall-flavors topped in airy Cream plus Butter Pecan, Caramel Apple or Pumpkin Spice further magnify the pleasantly chewy base.
www.mamachais.com / @mamachaislv on Facebook / @mamachais_lv on Instagram
Formerly Botero, but now a breakfast and brunch eatery overlooking one of Encore’s pools, Jardin targets a well-heeled clientele with health-conscious fare plus some more indulgent items for those who choose to partake.
Designed like a conservatory, outdoor seats necessitating a wait even for those with reservations, guests should anticipate being looked down upon by hostesses and managers while servers themselves are pleasant but perfunctory in terms of their interactions.
Offering a fairly broad menu, everything from Cocktails to Pizzas, Salads and Bennys sold for Wynn prices, Brunch began with a shareable Sticky Bun topped in Pecans drizzled by Caramel.
Described as “seasonal,” though the menu does not appear to have changed much in years, Steak & Eggs is simple but well prepared and served with Hash Browns while Red Velvet Pancakes “do it for the #gram” as Crème Anglaise poured tableside dissolves Cotton Candy into a thick and sweet Sauce.
Chosen for a Birthday, the online reservations system offering a check-box for such, it was a surprise when the check came alongside Jardin’s Flower Pot Chocolate Cake featuring rich layers and beautiful design at no additional cost.
CLASSIC CHEESECAKE – whipped cream, pecans, graham cracker crust, gooseberry
Replacing Lucky Penny with California-inspired “comfort Food with a contemporary twist” Serrano Vista Café opened in Summer 2022, The Palms foray into 24/7 dining outpacing other similar concepts thanks to a diverse menu from Chefs Gonzalo Garzo, Edwin Luna and Marcus O’Brien.
Located at the resort’s east-most end without much signage it is from the podium that the space spans large with grab n’ go choices at the front including Sandwiches, Salads and Pastries from Chef Tammy Alana as well as Purple Potato Bakery.
Decorated in a nondescript style with neon and art, pop music playing overhead from the 80s to now, it is once seated that service proves friendly and clever with the sort of attention to detail many might not expect from this sort of venue.
Offering Breakfast, “All Day” and Late Night menus, PALMS’ sweets specialist Tammy Alana tackling gigantic Cinnamon Rolls served with Chocolate-covered Bacon and a Butterscotch sidecar, additional early options include deep-fried French Toast served with Peanut Butter and Strawberry Compote.
Running the gamut of German, Chinese, Creole and Mexican where “the Golden State meets the Silver State,” a giant Pretzel made properly suspended alongside Birria de Res with lots of Cheese, Beef Brisket Fried Rice arrives in a generous portion for the price as does Gumbo around Rice with both Chicken and Chouriço.
Not forgetting Walnut Shrimp, as inauthentically delicious here as anywhere on Spring Mountain Road, Flatbreads are fairly basic which allows more time to focus on the fantastic smoked Brisket served on a Pretzel Bun with Figs, Onions and Brie.
Happy to try a few new Entrees, Serrano Vista’s Meatloaf tender with hints of Bacon and smothered in Red Wine Gravy, don’t miss Butternut Squash Rigatoni with Sausage that looks and tastes as refined as something one might find at Esther’s Kitchen.
Never missing a chance to try Chef Alana’s Desserts, past or present at Scotch 80, Vegan Chocolate Cake and Cheesecake shout nostalgia in all the best ways while the Butterscotch Pot de Creme and Banana Tiramisu outpace many upscale dinner outposts on the Strip in terms of taste and texture.
More Comfort-Food than the past menu, though the handmade Pecan Candy atop a Turtle Sundae shows Tammy has no interest in dialing it in, fans of Bread Pudding will find no better in town than the steamy Pumpkin version served with Maple Rum Sauce and Vanilla Ice Cream.
BUTTER BURGER – Boursin, Fancy Sauce, Pickles, Spicy Tots
CHICKEN THIGHS – Alabama White Barbeque
SHORT RIB STEAK – Mississippi Jus, Pepperoncini Pesto
SLOPPY JOE – Kimchi, Gochujang, Spicy Tots
BAKED MAC & CHEESE – shhhh, it’s a secret
BOURBON FUDGE BROWNIE – Brown Butter Bacon Ice Cream
GLAZED DONUT BREAD PUDDING – Three Rum Caramel, Vanilla Crème Anglaise
ROSÉ PARFAIT – Strawberry Chantilly, Rose Petals
Ground-breaking since opening Carson Kitchen’s greatness has seemingly become so expected that many are prone to overlook it, but on Thursday night 124 South 6th Street was jammed-packed for a menu that continues to exude creativity, quality and the sort of Food that challenges without compromise yet always seems delicious and familiar.
Fortunate to have tasted every new plate at Carson Kitchen since summer of 2015, Chefs Harwell, Simon and team forever rethinking even longtime best-sellers, it was alongside Cocktails that dining began shortly, Angry Tony well-suited to iconic Chicken Skins, bubbling Bacon Jam and Tempura Green Beans with Pepper Jelly Cream Cheese.
Continuing with more Skins, equally enjoyable today as in 2014, Venison Tacos stand out thanks to Basil Cream juxtaposing lean Meat while Hotdog Burnt Ends and fried Polenta styled as Elotes are each brilliant plates riffing on tradition.
Served Broccoli Crunch and Beet Tartare for first timers, a young child finding the outside patio perfect for walking with Dad, Harwell’s second stab at a Sloppy Joe finds inspiration from Korea while another revamp of the Butter Burger adds “Fancy Sauce.”
Not forgetting Chicken Thighs in White Sauce, nor Cory’s “secret” Mac & Cheese, Steak arrives extra tender thanks to the Short Rib Cut beneath Pesto Sauce given heat by Pepperoncinis also served with the “Pepp on Pepp” Flatbread.
All-in to finish, a “one of each” affair featuring an improved “Rose Parfait,” Las Vegas’ best Brownie and Donut Bread Pudding somehow keep getting better with time – just like the Restaurant and it’s team.
Family owned and operated from the start, Dominic Sang bringing family recipes from a Texas Doughnuttery to Sin City in October 2015, guests entering Glaze Doughnuts will notice little has since changed about the shop in nearly 8 years while a soft base and creative toppings earn “Best of Las Vegas” accolades annually.
Located on Fort Apache Road, fair prices and friendly service undoubtedly part of Glaze’s appeal, what the shop lacks in selection is more than made up for in quality compared to the likes of Dunkin, Krispy Kream or other spots nearby.
Largely built on Yeast Rings, though undersized Fritters perform admirably, fans of simplicity will find Maple Frosting far more subtle than most while Chocolate and Vanilla Glaze are also of excellent quality with or without additions such as Cereal or Candy.
Not over-the-top, but balanced and complex, crunchy Pearls and Strawberry dazzle atop a fluffy leavened base dazzle while Coconut and Ube do the same, though if one is seeking Glaze’s top choice the decision comes down to Blueberry Cinnamon Toast, Churros and Horchata or Matcha Green Tea Pistachio that delivers sweetness beneath toasty notes.
Poblano Plate – Sour Cream Chicken Entomatada topped with Salsa Española, Taco a la Iguana, Beef Tostada, Guacamole
Beans, Mexican Rice
Red Pipian, Mole Negro, Mole Coloradito
Red Iguana Pan de Tres Leches, Strawberries, Maraschino Cherry, Whipped Cream
Owned by Lucy Cardenas and founded by her parents Red Iguana is so popular it’s spawned a second location plus the more upscale Blue Iguana, yet no matter which location residents or visitors choose the consensus is that there’s no better place for Mexican Food in Utah.
Self appointed “Killer Mexican Food that’s worth the wait,” though the concept is largely Tex-Mex including combination plates featuring three or more items, it is at 736 W N Temple that the original Restaurant still resides as a low-slung spot with parking on the side.
Covered with stickers at the door, a man at the podium confirming reservations or quoting wait times, it is inside that diners will find vibrant colors and pleasant service with Water poured quickly and a bowl of complimentary Chips plus Salsa soon to follow.
Offering a number of Classics, the Sour Cream Chicken Entomatada with Tomato Sauce rightfully praised by many, fans of Tacos will find “a la Iguana” as Shredded Beef beneath Jack and Guac while a Tostada eats like Mexican Pizza complete with Olives and Beans.
Also known for Mole, six styles including Pumpkin-based Pipian offered daily as plates, a la carte by the ounce or to-go, Negro eats deep and earthy without the sweetness that many north of the border feel necessary while Mole Coloradito is smoky, nutty and medium-hot.
Part of the SLC dining scene since 1985, though the Cardenas’ legacy dates back two decades further, Dessert features inspired takes on tradition ranging from Flan to Fried Ice Cream, though the best choice is an individually portioned Tres Leches soaked by sweetened Milk and rife with Cinnamon.
Ice Cream For Breakfast – Salted Maple Ice Cream, Blueberry Ice Cream, Tomodachi Croissant Crouton, Butter Ganache, Powdered Sugar, Cone
Begun as an Ice Cream truck by Alexa Norlin fans of Normal now get their fix at 169 E 900 Street, the #instagram friendly shop offering a rotating array of flavors that may see Sweet Corn Soft Serve one day followed by Chai or Pumpkin Spice the next.
Using a sleepy circle for its logo, nothing about the shop befitting its name, it is after a few tastes that guests are invited to compose their own Cone or select from composed concoctions including Cookie Sandwiches, Parfaits or Floats.
Not exactly the sort of place for smiling service, a lone employee on Sunday afternoon obviously bored, it was after a spoon of Sweet Corn that “Ice Cream For Breakfast” was created, Norlin’s history as a Pastry Chef evident in pure flavors to whom the addition of crispy Croissants and buttery Sauce lent the unmistakable flavor of Blueberry Pancakes.
Strawberry Tall Cake – House Sweet Biscuit, Fresh Cream, Strawberries
Now with three locations including a frequently-packed space in Salt Lake City Hasen Cone’s Sweet Lake Biscuits & Limeaid is nothing short of a Utah landmark, the fact that everything on the menu is made from scratch less surprising than just how good the Biscuits actually are.
Begun as a Limeade stand inside the Downtown Farmer’s Market, but now the sort of spot with an hour-plus Yelp! waitlist, guests visiting Sweet Lake will be greeted by friendly staff in a sparse room where the Limeaid Bar and partially-open Kitchen are in full focus.
Rumored to serve the city’s best Fried Chicken, both that and the Limeaid saved for a later date, Sunday’s order included one “Biscuit Bar” topped with peppery Tooele Valley Sausage Gravy plus Sweet Lake’s “Strawberry Tall Cake” that sees plump and buttery Biscuits Sugar-shellacked amidst Fresh Cream and locally-grown Berries.
Locally sourced whenever possible, a tall glass of Coldbrew Coffee earthy with mellow notes of Cocoa, it was while waiting that Sweet Lake Biscuits & Limeade’s story became all the more compelling thanks to a mission statement that pays employees real living wages while also giving back to the community through green policies.
Opened in 2008 as part of Salt Lake City’s 9th and 9th Neighborhood Tuile Bakery is considered by many to be the best place for Viennoiseries in Utah, owner Leslie Seggar largely self-taught though each item on the shelf looks like the work of a professional with years of experience.
Also with a second location in the 15th and 15th, both menus similar including a few plates made for dining in, early arrivers will be fortunate to find no less than fifty styles of Cakes, Croissants, Cookies and Bread – the Morning Bun popular for good reason as laminated coils unroll with a tug yielding Cinnamon-Sugar atop Butter throughout.
Using local Grains and Milk products, the Oatmeal Cookie flexible and soft at the center of a crisp rim, Tuile’s Financier competes with those in France for taste and texture while a Chocolate Croissant (selected over Almond due to a personal disdain for Frangipane) shatters to the tooth with a cascade of flakes falling as they should.
Chocolate Cake Donut with Chocolate Frosting and Chocolate Sprinkles
Maple Frosted Old Fashioned Donut
Blueberry Frosted Cake Donut
Apple Fritter
If there’s one thing a connoisseur will notice quickly it is that Utah likes it’s Donuts the same way it likes it’s contraception, low cost and old fashioned, a fact that sees Banbury Cross often sold out of top choices by 9:00am on weekends.
Part of Salt Lake City since 1986, a second location only recently debuted in Centerville, it is inside the small shop with a drive-thru that guests will find several styles of freshly-made Pastries including Muffins and Cinnamon Rolls.
Uncertain regarding the name, though ties to England would seem likely, Banbury Cross focuses on classic varieties made by hand including a somewhat dense yeasted base offered beneath simple Glaze or flavored Frosting.
Not on par with Fresh Donuts & Deli, though a Chocolate Cake Ring topped in Frosting and Jimmies is among the best of its kind, Banbury Cross’ Old-Fashioned is dry even beneath thick Maple while the Apple Fritter needs more Fruit and a bit more attention in the fryer to keep them from becoming soggy.
Housed in an old railcar up in the mountains since 1930 Ruth’s Diner was popular long before being mentioned on Diners, Drive-Ins and Dives, increased notoriety after its owners’ passing now seeing guests often wait more than an hour to enjoy hearty America classics beginning at 8am Thursday through Monday.
A scenic twenty minute drive outside of Salt Lake City, the interior tightly packed such that servers must carefully navigate aisles single-file, it was with the outdoor patio closed due to rain that guests waited patiently for a chance to enjoy complimentary “Mile High Biscuits” made by Ines Monreal complete with housemade Preserves.
Featuring pictures of Ruth and her staff throughout, the one-time cabaret singer first opening a Hamburger shop downtown before migrating to the mountains, the Diner’s current crew trends quite young but very pleasant whether serving Sandwiches, Bennys or Desserts such as the excessively-sweet Banana Walnut Bread Pudding.
Built to turn a table, both this diner and a family of four across the way out the door less than 45 minutes after seating, Ruth’s Cinnamon Roll French Toast fares well despite a lack of real Maple Syrup, but in the end its mostly those flaky, buttery Biscuits and nostalgia that makes Ruth’s worth a visit.
Salt Caramel Budino – Salted Caramel Pudding, Chocolate Ganache, Chantilly Cream, Pecan Brittle, Shortbread Cookies
At one time a California Pizza Kitchen it was late 2022 that Las Vegas Chef Marc Marrone opened Italian Graffiti inside The Gateway of Salt Lake City, Marc and co-owner Reed Slobusky of Nice Hospitality sparing no expense to create a beautiful room serving equally elegant Pastas, Antipasti and Secondi.
Fortunate enough to eat a lot of Chef Marrone’s food during the pandemic, in that case Asian-influenced Graffiti Bao, Italian Graffiti sees him tap into family recipes passed down from his grandparents and featuring locally-sourced Ingredients from Utah’s small farms.
Built around an open kitchen and bar, each member of the staff wearing a smile atop comprehensive knowledge of the menu, it is while taking in the scene unfolding beneath flowers that guests should begin with Housemade Bread including rustic Rye Sourdough served with a la carte condiments such as good Olive Oil, Olives, Pan Drippings and Normandy Butter.
Torn between Marc’s world-class Meatballs and delicate Cacio e Pepe Beignets it was the latter that won out thanks to their novelty, each of five golden-crisp with a molten center though that is certainly no reason to pass on Whipped Ricotta with Local Honey or Handmade Burrata served alongside Peaches, Pesto and Duck Prosciutto.
Placing 2-tops along the edge with banquettes in the middle, at least ninety diners seated shortly after opening, it was with music playing lightly that the first of two Pastas arrived featuring pockets of local Corn in Brown Butter Sauce with assertive Blueberry Balsamic and bits of fresh Basil.
A mix of tradition and contemporary cooking, the hand-milled Polenta served simply with Butter and two types of Cheese, Secondi got skipped in favor of Rabbit Tortellini that tastes like a more refined and delicate form of classic Sausage & Peppers.
Again challenged by the desire for multiple desserts as a solo diner the decision was made to defer, both a server and GM suggesting Marc’s Salt Caramel Budino that might have been better without Chocolate, though that is largely just a matter of personal preference and certainly didn’t stop every single spoonful from being devoured.
Snickerdoodle Ice Cream, The G.O.A.T Ice Cream, Waffle Cone
Born in Provo and part of Salt Lake City since Autumn of 2022 Rockwell Ice Cream Company is the handiwork of Justin Williams and Wife, Summer, who opened the place after years of experimenting at home with nothing but the best Ingredients.
Located amidst the shops of Regent Street, a boyhood passion yielding the space modeled from Ice Cream parlors of the past, Rockwell’s staff is useful but pleasant while offering sizeable spoonfuls of any sample guests may wish to taste.
All natural with no preservatives, flavors including Honeycomb and Salted Caramel both on par with the best in America, it was after lengthy deliberation that two scoops were loaded onto a fresh-made Waffle Cone – Snickerdoodle finding lots of Cinnamon plus crumbled Cookies suspended in high Milk-Fat Cream while “The G.O.A.T” lives up to its name thanks to a rich Goat Cheese Base loaded with Blackberry-Lemon Jam and Rosemary Almonds.
French Toast – Lemon Ricotta, Blackberries, Strawberries, Pure Maple Syrup
A 2012 “Best New Chef” winner, Ryan Lowder’s Copper Onion offers dinner daily, lunch on weekdays and brunch on the weekend with each menu slightly different but the overall theme squarely “New American.”
Part of larger concept in downtown Salt Lake City, the streets nearby offering free parking for those who don’t mind strolling past vagrants to skip the meters, greetings were offered by an oddly casual young man who confirmed a reservation before handing guests off to servers who define laissez-faire.
Trained with Jean Georges then Mario Batali, Lowder’s “signatures” denoted, three plates including one special were served in progression beginning with luke-warm Ricotta Dumplings that melt in the mouth beneath assertive Citrus mellowed by Thyme.
Next receiving Duck Confit Poutine, a Canadian classic updated by hand-cut Fries and aromatic Gravy blending Fowl with Mushrooms, French Toast unfortunately ate like that of a typical Diner instead of crispy over Custard like versions served at other upscale eateries.
With locations in Provo, American Fork, West Jordan and Salt Lake City it can safely be said that Hruska’s is a growing concern, the brand begun in 2014 by a Texas family with Czech roots slowly building a fanbase through traditional Kolaches with both modern and vintage fillings.
Owned by the trio who came to Utah for school, one a Chef but all three learning the trade, it is inside shabby chic confines that guests will find a team hard t work making twenty-plus varieties from scratch daily.
Already popular before a Guy Fieri feature, though Hruska’s Salt Lake City’s location is now prone to selling out of more popular items early, the key to a good Kolache is getting Dough to rise in a manner where fillings are supported without being too dense and Ross’ version accomplishes this admirably.
More buttery than many tasted in Texas, savories tanning like a Dinner Roll around hearty Sausage Gravy or all the Ingredients of a traditional Monte Cristo Sandwich, Hruska’s best seller remains Raspberry with Cream Cheese that eats like a Danish with more heft while seasonal flavors like Maple Pecan are also delicious.
Old enough to go without a website, longevity and word of mouth enough to generate a line around the building on weekends, Fresh Donuts & Deli is the pride of South Salt Lake thanks to well-priced Pastries made fresh on-site from 5am Monday through Saturday.
Family owned with friendly service, nothing “fancy” save for glass cases stuffed with a variety of fried Dough, it was for $6.39 per half-dozen plus a $2.49 Fritter that goods were boxed and outside to enjoy – a simple glazed ring the best of its kind thanks to a delicate crumb that dissolves on the tongue when eaten warm.
Tucked away on the corner of State Street and 2700 South, over a decade of experience separating Fresh Donuts & Deli from the Winchell’s it once was, additional highlights include Yeasted Donuts topped in Maple or Blueberry and although the Old Fashioned is a bit dry both the Buttermilk Bar penetrated lightly by Glaze and Fritter stuffed with Apples earn high marks.
Self described as “the ultimate destination for all things Birria in Las Vegas” Vitos Tacos started out as a neighborhood spot before migrating to Food Trucks, its eventual brick & mortar locations on South Eastern and South Fort Apache a result of hard work and word-of-mouth praise.
Debuted in 2020, the location inside Longford Shoppes At Southern Hills arriving in August 2023, Vitos second storefront features just eight tables and a menu focused on slow-cooked Birria de Res offered in both modern and traditional manners.
Also offering Chicken, the choice of Nachos or Tacos flanked by Fries with Truffle Oil or “Birria Ramen,” the decision was made to taste two “Keto Tacos” replacing Tortillas with griddled Cheese and the aforementioned Noodles that are actually Udon served in Consomme with Onions, Cilantro and Lime on the side.
Predictably “juicy” as social media #influencers are apt to say, not surprising for something cooked slow in liquid, Vitos’ Birria achieves an adequate amount of spice but lacks the depth of spots using Goat or landmarks like Super Birria in the OC – certainly not an “ultimate destination” but good enough to check out if one is in the area.
Risen like a phoenix from the ashes of Ramir Bolanos DeCastro’s beloved Purple Potato it is as a Bakery that the former Yonaka Chef’s legacy continues to grow via Donuts, Cookies, Ube-based treats and Filipino Pastries.
Previously offered for delivery or takeout only, but now brick and mortar at 6370 W Flamingo Rd #20, it was Thursday that twenty items were procured for tasting, savories skipped in favor of recently-added Donuts, Brioche and Cookies.
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 Croissant and Polvoron Bismarck Donuts, this day featuring a dozen varieties ranging from Banana with Coffee Crumbs to Pistachio and several styles featuring Flan.
Also adding Pumpkin Spice for Fall, complete with mini-Marshmallows, the Mix Berries & Oats Layer Donut is perhaps Purple Potato’s best Pastry to-date though fans of Coconut should still head straight for lavish Young Coconut Pie or the daily-special Donut when available.
Scaling back “Monster Cookies” to approximately 4” Tablea features a crisp rim and molten center while Red Velvet has been upgraded by Strawberry Jam that is nearly as good as Pistachio with an abundance of White Chocolate.
Banana Cream Pie Cookie – Vanilla Pudding, Vanilla Wafers, Fresh Banana, Pie Crust
Cookie Butter White Chip Cookie – Cookie Butter Cookie, Biscoff Cookie Pieces, White Chocolate Chips
Born in Logan Utah Crumbl took the city by storm, their Instagramable rounds offered in thirty stores across six states by 2019 and now in all fifty states with six in Las Vegas including the Durango location opened in May 2020.
Created by Sawyer Hemsley and Jason McGowan, rapid expansion through franchising yielding mixed results from store to store as evidence by Social Media, it was after five improving experiences that the westside storefront proved competent, the staff exceedingly pleasant whilst describing each choice.
Undoubtedly popular in part due to photogenicity, though a sterile interior oversells the fact that everything is made from scratch, the first thing those entering will notice is Crumbl’s limited collection of just six weekly flavors, though on this week the overly-sweet Chocolate Chip was found in competition with a Brookie featuring Semi-Sweet Chunks.
Still a young company, so much success despite only starting in September 2017 certainly enviable, best bites came from specials that included Cookie Butter White Chip featuring Biscoff and Pumpkin Cheesecake with Graham Cracker Crust.
Again finding “Cake” concepts better than the Cookies by which crumbl made their name “Pink Velvet” fared well thanks to Frosting while Banana Cream Pie ate more like Southern Banana Pudding in a Sugar Cookie Crust.
CHOCOLATE HAZELNUT TART – chocolate ganache, cinnamon caramel, hazelnut praline
MANGO PANNA COTTA – coconut, lime, cardamom
Referencing a recently heard quote “the end result is never better than the quality of the Product you start with” Roy Ellamar’s new restaurant titled Fine Company is everything one might expect and more than one could possibly hope for in Downtown Summerlin.
Mostly quiet since departing his namesake Harvest at Bellagio in 2021, as seasonal and smart a Restaurant as Las Vegas Boulevard has ever hosted, Fine Company finds Roy and team cooking familiar Food flawlessly while the service is top notch.
A full rebuild of MTO, the space now warm and open with wood punctuated by spots of color plus cookbooks, it is once seated that guests will find the 10:00am-3:00pm menu filled with everything from Spanish-inspired Dates to the twice-baked Banana Bread that Ellamar’s mother has been baking since his childhood in Hawaii.
Continuing a trend of Strip-Chefs flourishing in the community, Roy’s ability to prepare great Ingredients in a way that lets them shine amongst the best in Sin City, one need look no further than the aptly named “BACON, TOMATO, SCRAMBLE SANDWICH” to understand as Neuske’s thick-cut Pork melds perfectly with Heirloom Tomatoes, Cheese and a soft folded-Omelet.
Managed by Jamie Greco and backed by LEV, each server wearing a smile with comprehensive knowledge of the menu, the FILETO FISH Sandwich goes well beyond its tongue-in-cheek reference thanks to crispy Halibut and vibrant Remoulade while SALT & PEPPER SHRIMP burst to the tooth yielding sweet flesh.
Undoubtedly a Brunch spot, two types of Pancakes equally fluffy with hints of Malt complimented by top-shelf Syrup or Fruit, Fine Company’s French Toast arrives double-thick with golden exterior overlying a custard-soaked center crowned by Matcha Cream and Gaviota Strawberries.
Chic but family-friendly, a neighborhood Restaurant by all standards including prices that are more than fair, Desserts reminisce of Harvest’s highlights whether one selects the Hazelnut Tart, fragrant Mango Pudding or Ice Cream Sundae inspired by Pineapple Upside Down Cake.
