Monte Bianco Gelato, Pistachio Gelato, Dolce Gelato
Started as a dairy at Via Celso 3r in 1946 Gelateria Baroncini is among the most highly regarded Gelato shops in Florence, the company now in its fourth generation still adherent to the strictest standards of production while at the same time creating new recipes for modern times.
Small in its floorplan, a register and some confections to the right of daily flavors, three scoops on a cone tally just €3 despite textures suggesting the use of high quality Ingredients including Pistacchio di Bronte and a lack of preservatives or artificial colors.
Focused on classics, locally produced Cream and Milk building a smooth base, “Dolce” incorporates Cake plus a hint of Liqueur while Chestnut “Monte Bianco” tastes pure with a texture akin to fresh Whipping Cream.
Open from 06h00 until 20h00 Thursday through Tuesday Pasticceria Giulia is a fairly basic Bar and Pastry shop on the West side of Florence, its proximity to Amerigo Vespucci Airport making it a logical first stop after long delayed flights for Coffee and Dessert.
Still busy midday Sunday, though the selection appeared slightly picked over, four Pastries and a Doppio carried just €9,80 charge with the latter from Lavazza and a sweetened Croissant flecked with Poppy Seeds an excellent pairing.
Less impressed by soggy Frittelle, early arrivals likely faring better, both a Custard-filled Doughnut and crunchy Millefoglie more than justified their modest prices.
Despite signage suggesting Summer House Santa Monica the location inside Durango Casino & Resort is actually Lettuce Entertain You’s first branch of the “California-inspired Restaurant” out west, and regardless of what might be inside the Cookie Bar out front is a sight for sore eyes.
Taking a Spago-esque approach to Market-fresh fare, think Pizzas and Pastas plus plates from an all-wood grill, it is for roughly $5 each that guests will find a dozen or more daily baked good including everything from classic Chocolate Chip with big dark chunks to a gooey Blondie with Butterscotch bits in the mix.
A natural feeling space bathed in light, Rockwell Group taking on LEYE’s first off-Strip venture, guests not fond of Cocoa will find “Birthday Cake” far outpacing crumbl’s famous Frosted Cookie while both glazed Lemon and an Oatmeal Scotchie eat soft and chewy within a gently crisp rim.
Not forgeting the Vegan Snickerdoodle this time, whatever fat is utilized tasting buttery and rich, Summer House’s Apple Oatmeal Cookie reminisces of Autumn Apple Crisp in portable form while both the Gingersnap and Peanut Butter round are faultless.
Strawberry Cake – Strawberry and Vanilla Cookie, Strawberry Cream Cheese Frosting, White Chocolate Curls
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 nine variable 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, four specials alongside Sugar slathered in seasonal Icing plus Chocolate Chip that uses all Milk Chocolate and trends far too sweet.
Still a young company, so much success despite only starting in September 2017 certainly enviable, best bites came from specials that included “Strawberry Cake,” flavors of Fruit and Vanilla well represented even before placing Cream Cheese Icing on top.
Offered onsite or via delivery from 8am until at least 10pm Monday through Saturday it was next that Blue Monster merged crumbl’s Sugar and Chocolate Chip into something slightly better while Brownie Batter was overly rich.
Again finding “Cake” concepts better than the Cookies by which crumbl made their name “Cornbread” set a high standard for both the brand and Cookies in general by creating something just savory enough to be Cornbread and then offsetting it with Honey Cream Cheese Frosting plus textural components.
BANANA BREAD SPLIT – mom’s banana bread, brown butter, greek yogurt soft serve, local honey, cherry on top
CHINA RANCH DATE CAKE – caramelized kabocha pumpkin, miso toffee sauce, ginger ice cream
PANNA COTTA – fall market fruits, red wine syrup, lace cookie
PINEAPPLE UPSIDE DOWN SUNDAE – greek yogurt soft serve, pineapple upside down cake flavors
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 was late-November 2023 that Dinner service officially began in addition to the already impressive daytime spread.
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 “PERSIMMON & PROSCIUTTO” to understand as thin pieces of Pork meld perfectly with ripe Fruit, Cheese and Saba.
Managed by Jamie Greco and backed by LEV, each server wearing a smile with comprehensive knowledge of the menu, the “PIG & APPLE” goes well beyond its simple name thanks to tender Pork Belly and vibrant Kimchi while “SALT & PEPPER SHRIMP” burst to the tooth yielding sweet flesh.
Bridging Brunch with a happy hour full of fun ideas “CAVIAR PAPAS” find Potatoes fried in Fat supporting Fish Eggs and Creme Fraiche while Feta spread on Toast with Olives is brightened by Raisins.
Not overlooking Tuna matched to Mushrooms, or the peerless Pork Chop with Red Cabbage and Squash, “Shatter Batter” makes for one of Sin City’s best Fish & Chips while four U10 Scallops dazzle in a pool of Caviar Yuzu Beurre Blanc and Robuchon Potatoes.
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 twice-baked Banana Bread that Ellamar’s mother has been baking since his childhood in Hawaii, fragrant Panna Cotta, Date Cake or an Ice Cream Sundae inspired by Pineapple Upside Down Cake.
Visited twelve times since reopening 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 thus far successful in terms of dining thanks to Chefs Marty Lopez and Tammy Alana 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 occurring alongside a Tasting Menu and Wagyu including A5 varieties straight from Japan, it was deferring Carte Blanche to the kitchen that Dinner began with Truffled Popcorn, an Amuse matching Wagyu to Pickled Papaya and all-new starters including bite-sized Crab Cakes and crispy Bluefin Tuna Poke.
Not forgetting Tammy’s Milk Bread, nor golden Wagyu Empanadas with Chimichurri, Scotch 80 was the first in town to flambee their Shellfish Tower tableside and thanks to the Oishii Shrimp plus King Crab and Lobster it remains the best.
Next served something special, Snake River Farms New York Strip seared thrice but still medium rare despite layers of complexity, entrees continued via wet aged 44 oz Porterhouse, Beef Cheek Pasta amidst Sea Bass and Uni-Squid Ink Spaghetti topped by U3 Nigerian Prawns.
Not forgetting sides, Marty’s Hash Browns a mandatory part of any meal at Scotch 80 and Mushrooms with Foie Gras Foam not far behind, Pastry Chef Tammy Alana’s work is no less impressive whether one opts for Fireball S’mores or all-new Sticky Toffee Pudding and Cookie Butter Cheesecake.
POT DE CRÈME CHOCOLAT-NOISETTE – Chocolate Custard, Roasted Hazelnut, Praline, Cocoa Nibs Crisps
TARTE CITRON MERINGUEE – Frozen Lemon Tart, Citrus, Meringuée, Lemon Gel
MILLE FEUILLE MINUTE – Caramelized Puff Pastry, Vanilla Diplomat Cream
Toqued by Alain Ducasse protegee Laetitia Rouabah La Fontaine at Fontainebleau Las Vegas is a hidden gem, its subdued facade giving way to a soft-lit dining room with exemplary service led by General Manager Chad Jahn.
One of 32 Restaurants on-property, but in many ways a signature thanks to an elegant Brunch and upscale French Dinner from Thursday through Saturday, it is inside the pastel space that guests are treated to posh seating and white linens plus mid-volume music playing overhead.
Staffed by Strip veterans attentive to details, the bar program built around complex flavors such as an ultra-smooth Cognac sipper called Lady Danger, Chef Rouabah’s upbringing outside Paris is immediately evident in crisp Baguettes or laminated Rolls preceding a nightly amuse of market Vegetables atop a spread imbued with Anchovies.
Fresh off six years leading New York’s Benoit Brasserie, an opportunity earned through time at Ducasse’s Michelin 3* Flagships in London and Paris, Appetizers find Rouabah exploring classics including Tarte Flambee and Snails hot from iron while Foie Gras Maison looks and tastes exactly as it does in Lyon.
Not forgetting delicate Crudo, well-paired to the Raspberry Beret or assertive Red Hot Fox, Entrees include everything from a Hamburger to Scallops decorated in Caviar Beurre Blanc, though both the Roasted Chicken Breast and Duck cooked as you rarely see it stateside are bonafide spotlight-stealers.
Priced appropriate to the sort of spot serving Dover Sole wrapped in Prosciutto atop Red Wine Lobster Sauce Desserts range $12-18, the Tatre Tatin and Souffle skipped on this visit in favor of silky Pot de Creme, Lemon Tart rethought as an Ice Cream Cake and a Mille Feuille assembled a la minute that elicits memories of Jacques Genin.
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 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, Ube and Coconut dazzle atop a fluffy leavened base while Peanut Butter and Jelly 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.
Lean Brisket, Fatty Brisket, Smoked Turkey, Beef Hot Links, Jalapeno & Cheese Hot Links
Pulled Pork
Apple Pie
Banana Pudding
Open from 11:00am until 9:00pm daily at Suite 110 of 6115 South Fort Apache Road, and Sin City’s best place for Barbecue ever since the Henderson original debuted in January 2016, it was for dinner Thursday that the smell of Big B’s Texas BBQ filled the downstairs, family quick to gather for an abundance of smoked Meat, Dessert and Sides.
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 staffs 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, Lemon Poppy Seed Cake or fresh made Banana Pudding as good as any one will find down South.
Despite signage suggesting Summer House Santa Monica the location inside Durango Casino & Resort is actually Lettuce Entertain You’s first branch of the “California-inspired Restaurant” out west, and regardless of what might be inside the Cookie Bar out front is a sight for sore eyes.
Taking a Spago-esque approach to Market-fresh fare, think Pizzas and Pastas plus plates from an all-wood grill, it is for roughly $5 each that guests will find a dozen or more daily baked good including everything from classic Chocolate Chip with big dark chunks to Rice Crispy Treats with or without bits of Oreo in the mix.
A natural feeling space bathed in light, Rockwell Group taking on LEYE’s first off-Strip venture, guests not fond of Cocoa will find “Birthday Cake” far outpacing crumbl’s famous Frosted Cookie while both glazed Lemon and an Oatmeal Scotchie eat soft and chewy within a gently crisp rim.
Skipping the Vegan Snickerdoodle this time, though whatever fat is utilized tastes buttery and rich, Summer House’s Apple Oatmeal Cookie reminisces of Autumn Apple Crisp in portable form while both the flourless Chocolate Cloud and Peanut Butter round are faultless.
Occupying the northeast corner of Durango Casino guests will find “The George,” a self-appointed Sportsmen’s Lounge that takes its name from classic big tippers and promises a place “where the party starts with you.”
Designed by Stations Casinos and Jonathan Fine’s FINE Entertainment Management, a location adjacent STN Sportsbook offering 24/7 service amidst walls of televisions, it is once seated that diners will find courteous service plus Food that ups the ante on a typical “Sports Bar.”
Accessed through the Casino or directly from the parking lot, an expansive outdoor patio featuring lounge chairs and wrap-around LED screens in between, Cocktails appear well priced with “Happy Hour” offering bigger bargains that spill over to items such as generously-portioned Short Rib Fries with Cheese Sauce, Guacamole and Pickled Onions.
Well-suited for Big Games, live entertainment or even a game of Corn Hole fans of Pizza will find the George’s Flatbreads no less impressive than nearby Prince Street while Hot Honey Chicken Mac & Cheese doubles down on two Comfort Food classics without compromising either one.
Less impressive with over-grilled Shrimp that are more sweet than Sriracha, but righting the ship with excellent Short Rib Sliders kissed by Horseradish, top items on this visit included golden Cheesesteak Egg Rolls and crisp Tortilla Chips topped with all the components of Mexican Street Corn.
A new measuring stick for all the casinos revamping or building a sports book, without the excess prices of Las Vegas Boulevard, Dessert are modest in comparison to savories in terms of size but don’t hold back in terms of taste whether one selects upgraded Strawberry Shortcake or decadent Banana Pecan Bread Pudding.
A concept from Tao Group owner Lou Abin and Lotus of Siam’s parent Bua Food Group, Naxos Taverna at Red Rock Casino Resort & Spa suggests “approachable Mediterranean Seafood-focused cuisine cooked from the soul.”
Fronted by Kallisto Oyster Bar and bathed in blue, an airy dining room of light woods espousing the Island from which it takes its name, Naxos’ menu comes from Chef Mark Andelbradt and ranges widely from traditional Greek recipes to Steaks or Salmon targeting tourists and Summerlin soccer moms.
Offering whole Fish shown on ice, plus fresh Pita baked in an open kitchen, no meal at Naxos should begin without “Dips, Spreads & Breads,” $55 yielding five choices from which Tzatziki, Muhammara, Coal-Roasted Eggplant and Beet-Citrus Tartare are all well-executed in sharable portions.
Inspired by the taverns of Greece, though oddly using Turkey’s Nazar Boncuk in marketing, a good majority of Naxos Wine and Spirits derive from the Islands while small shares such as Falafel with spicy Sauce and Prawns wrapped in Kataifi outpace Zucchini & Eggplant Chips done far better at Strip-stalwart Estiatorio Milos.
Not forgetting recently-added Saganaki balanced by Port Wine and Lemon Thyme, so compelling a four-top should consider ordering two, market Fish come in a variety of sizes and preparations with the salt-baked Royal Dorade a perfect rendition that shines without any additions.
Rare to find a Restaurant in Las Vegas executing Vegetables at this level, both Sweet Potatoes with Za’atar Yogurt and spiced Carrots in cooling Yogurt worth every cent, Naxos’ Dessert menu offers surprises including swirled Froyo mixing Ricotta Cheese with Olive Oil and all-new Soufra that eats like Galaktoboureko with Blueberries and Lemon Gelato on top.
GAMBERI IN SALSA VERDE – blue prawns, green garlic salsa verde
POLPETTE DI CODA – oxtail meatballs, sugo di pomodoro, pecorino romano DOP
DIAVOLA – fior di latte, salsa di pomodoro, salame piccante, basil, peperoncino, olio santo
LA MORTAZZA – mortadella di bologna, ricotta fresca, pistacchio di bronte, lemon agrumato
RIGATONI ALL’AMATRICIANA – guanciale, sugo di pomodoro, pecorino romano DOP
SPAGHETTI ALL’ ARRABBIATA – sughetto di pomodoro, aglio, olio santo, diavolicchio, pecorino romano DOP
TORTA ALL ’OLIO DI OLIVA – citrus, finocchio candito, gelato fiore di sicilia
TIRAMISÙ – mascarpone, espresso, marsala, cocoa
TORTA DI RICOTTA – spiced pear, noci tostate, pear & pomegranate sorbetto
MARITOZZO ROMANO – crema al limone, pistacchio, vanilla chantilly
With the runaway success of three concepts in Los Angeles it was only a matter of time before Evan Funke started to expand his reach, and with Mother Wolf at Fontainebleau Las Vegas the man who hashtagged #fuckyourpastamachine has somehow outperformed expectations yet again.
Designed as a fast-paced Roman-themed eatery, Funke’s obsession with top-tier Ingredients turning what at first seems like a see-and-be-seen party into a dining destination, it is via Reservations that guests find themselves seated beneath chandeliers plus mid-volume music while servers circulate at a brisk pace under the direction of Gabriel Fontenier.
As much a social event as Dinner thus far, think Carbone without theatrical captains, Mother Wolf’s menu looks a lot like Felice a Testaccio and whether one begins with Funke’s signature Focaccia or plump Prawns in vibrant Salsa the quality is evident in each bite.
Not forgetting unique Cocktails, nor fried Oxtail Meatballs better than the majority in Italy, Funke’s Pizzas receive due praise thanks to a fair price and gently blistered Dough that supports Spicy Salumi well but truly shines wrapped around Mortadella, Ricotta and Pistachios.
A “scene” by 7:00pm, the foyer clogged by would-be diners and Bar two-deep, Pastas tally nine and of those tasted betwee Los Angeles and Las Vegas standouts included masterful Cacio e Pepe, creamy All’amatriciana flecked with Guanciale, vibrant Puttanesca and Mezze Maniche beneath complex Wild Boar Ragù.
Entirely over-the-top, including a section of luxury items featuring Truffles and Caviar, Desserts include housemade Gelato and inventive Sorbetti while those in need of something a bit more filling should head straight for the Ricotta Cheesecake or signature Maritozzo.
Now with eleven locations and a twelfth coming soon Prince Street Pizza debuted in 2012, the New York outpost still standing where the Morano family first started slinging slices including their now-famous Spicy Spring.
Known for Neapolitan wedges and Sicilian “SoHo” Squares, the latter praised by many as amongst the best in Manhattan, it was late 2023 that Spring Street opened as part of Durango Casino’s “Eat Your Heart Out” food court with lines present ever since.
Available whole or by the Slice, prices ranging $4.95 to $6.50 each well above the average for a location so far from the Strip, it was after a brief wait that four squares were loaded into a branded box and eaten warm so that quality wouldn’t be compromised beyond time on the rack.
Reportedly using “a water filtration process that replicates the water used in New York” to improve consistency, a dubious claim to anyone who understands science and the difference in humidity between Sin City and the East Coast, Spring Street’s Crust suffers from a lack of leavening and underdeveloped flavors covered up by housemade Sauce.
Starting with Spicy Spring, a dish that earns its name with fiery Fra Diavolo Sauce and thick-cut Pepperoni, the Morano’s Marinara unfortunately trends a bit too sweet in the case of Meat Lovers while both the Four Cheese and Spicy Vodka compare favorably to other mid-level Pizzerias that get a lot less praise.
Love Bug – Yeast Doughnut, Confectioner’s Sugar, Raspberry Cheesecake Filling
Pink Face DoughCro – Pink Sugar, Pink Whip, Croissant Doughnut
Dark Matter – Yeast Doughnut, Black Frosting, Chocolate Whip, Raspberry Jam
Located at 9435 West Tropicana Avenue inside Crossroads Plaza Shopping Center and open 24-hours Pinkbox Doughnuts remains Las Vegas’ premier spot for Artisan Doughnuts, just as it has since debuting over a decade ago.
More and more social-media savvy over the years this visit entailed far beyond the usual “OG Classics,” and although PinkBox’s Old Fashioned Cogwheels are still Las Vegas’ best additional traditional choices are mostly as expected making “Fancy Pancy,” “Show Off” or Holiday choices a necessity.
Triple Chocolate Chip Cookie – White Chocolate Chips, Dark Chocolate Chips, Milk Chocolate Chips
Apple Pie
Gluten Free Vegan Sugar Cookies
The Pastries are still good, as one might expect from Chef Beth Ryan-Small, but between paid influencer posts and Kyle Cunningham’s pandering for investors The Coffee Class is nearly impossible to “like” in comparison to other locally owned bakeries around Las Vegas.
Delivered to the office on Valentine’s Day, Beth’s Scones still the best in town, Croissants clearly come from outsourced Dough though the fillings offer improvement while Poptarts are universally good regardless of season or flavor.
LEMON MERINGUE DECONSTRUCTED PIE – Fior di Latte, Graham Sabbia, Lemon Curd, Toasted Marshmallow
Serving Las Vegas since January 2022 and now a James Beard Award Foundation finalist plus Yelp! Winner for best new Restaurant, Anima by EDO merges Italian and Spanish Cuisine into an elegant experience from Chef Oscar Amador.
Run by industry veterans from front-of-house to kitchen it is following warm greetings at the door that guests are led to a choice of diverse seating options, banquets in the back most quiet with a full view of murals from local artist Apolo Torres.
More “approachable” than EDO Gastro Tapas & Wine per General Manager Roberto Liendo, though certainly never lacking for creativity, Dinner at Anima begins with Appetizers ranging from Scallops and Caviar to a “Rose” made from Beets and Bluefin Tuna.
Not forgetting Octopus “Headcheese,” or Razor Clams with Shrimp atop a Lime, Gyoza filled with Pork Intestines shine adjacent Chickpeas while giant Prawns come perfectly charred beneath Chorizo Butter and along Pedro Ximenez Sauce to drink from the head like a shot.
Happy to see two new Pastas, Spinach Ravioli filled with Ricotta in a blanket of Lovage Cream outpacing Potato Dumplings pairing Lamb and Salsify, a plate of Pork Belly and Bone Marrow on Toast founded needed levity in sweetened Garum.
Entirely directed by Tayden Ellamar this time, Oscar enjoying a well deserved day off, one cannot forget Pan Cristal with Tomatoes and Iberico that pairs well to Anima’s Asian-inspired Sidecar nor tender the Pork Cheek and all-new riff on Lemon Meringue Pie.
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 a Blue Diamond location that was the first in Sin City.
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 nine variable 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 collection of weekly flavors, though on this week eleven choices were presented including both overly-sweet Chocolate Chip and Semi-Sweet Chunks plus Sea Salt.
Still a young company, so much success despite only starting in September 2017 certainly enviable, best bites came from specials that included Red Velvet, Pink Velvet or Vanilla Cupcake, all the classic flavors well-represented including excellent Cream Cheese or Buttercream Frosting.
Offered onsite or via delivery from 8am until at least 10pm Monday through Saturday it was next that Lemon Glaze performed well thanks to tart top-notes while Jammy Heart looks like a Linzer but doubles down with soft Shortbread layers plus Raspberry Frosting.
Again finding “Cake” concepts better than the Cookies by which crumbl made their name its safe to say that both “Valentine Confetti” and “Valentine’s Original” were fairly similar while a “Molten Lava Cookie” and “Chocolate Covered Strawberry” delivered on their promises.
As the eldest occupant of Global West Plaza and the oldest Persian Restaurant In Las Vegas Zaytoon is more easily overlooked than many local eateries, but using the same recipes for decades the space on Durango is a breath of fresh air in a time when authenticity is often lacking.
Family owned and the combination of eatery plus market, the later featuring imported goods as well as groceries, plates come from a kitchen steeped in tradition such that everything from Lavash to several styles of Baklava are made on-site daily.
Muslim owned and Halal-certified, a name that translates as Olive seemingly appropriate for peaceful confines, guests can expect Kabobs served at a fair price though the real highlights come from Stews such as bold Ghormeh Sabizi and Fesenjaan that is complex but not overly sweet like many.
