Open daily from 8am until 9pm in downtown Nadi Corner Cafe is all all-day eatery owned by and located behind the flagship Jack’s of Fiji store.
Renovated post-pandemic, comfortable couches flanking tables bathed in natural light, it is upon entry that guests are welcomed by warm greetings prior to perusing a menu encompassing everything from Burgers to local Fijian fare plus and expansive Dessert section.
Air conditioned but without outlets to plug in a laptop, though complimentary WiFi is strong, it was with Coffee in hand that two Cakes were selected – the Lamington not on par with Hot Bread Kitchen while “White Forest Cake” takes liberties with the original but still tastes good thanks to Cherries plus smooth Frosting.
Operating for over a decade in Nadi Tata’s Curry House isn’t going to win any awards for decor or comfort, but one will be hard pressed to find better Curry anywhere – especially at roughly $6.50 USD per plate for “The Taste of Paradise.”
Begun with just two tables, owner Dinesh “Tata” Pillay holding court as local soccer plays on a lone television, Food comes from a kitchen run by Wife Renuka Pillay while pleasant staff pours bottled water at no additional cost on the covered patio.
On this day hosting a child’s birthday, no other tourists in view, it was in exchange for cash that two plates arrived complete with Rice, Housemade Pickles and Lentil Soup – the Bone-in Goat rich and aromatic while Jungli Chicken labeled “Uncivilized” takes Thai inspiration with no Coconut Milk to tame an abundance of Chilis.
Sultana and Cinnamon Muffin, Blueberry Muffin, Bacon, Waffle with Whipped Cream and Berry Compote
Dim Sum, Noodle Soup
Pretzel, Cinnamon Roll, Banana Pudding
Bircher Muesli, Chocolate Muffin, Steamed Bun in Coconut, Berry Croissant, Bacon
Steamed Bun in Coconut, Waffle with Whipped Cream and Berry Compote, Pancakes with Syrup
Located adjacent the lobby of Fiji Marriott Resort Momi Bay Goji Kitchen & Bar offers contemporary all-day-dining including a substantial Buffet Breakfast encompassing local favorites plus American, Chinese and Indian dishes.
Complimentary with most stays at the luxury resort, nearly essential as the closest down with anything resembling a Restaurant is 45 minutes by car, guests begin to arrive as early as 06h30 to enjoy fresh Fruit and Pressed Juices plus DIY-Espresso and Mimosas.
A large space overlooking the lagoon it was across seven days that options were noted to phase in and out daily, Steamed Buns in Coconut a particular favorite with Sauce that also paired well to Pancakes, French Toast and Waffles from one of several live cooking stations.
Rarely in the mood for Curry, Dal or Tom Sum so early, though Congee and Made-to-Order Noodle Soup plus Dim Sum were well executed, those seeking something healthy will find Acai, Green Drinks, Bircher Muesli, Charcuterie plus Gluten-Free Breads daily.
All served with Bottomless Coffee and Tea, the Bacon crispy and Lamb Sausages snappy, Pastries prove competent whether one selects Donuts or Viennoserie, though the very best bites come from Banana Pudding and various Muffins including a Chocolate one nearly Souffle-like in texture.
lobster risotto – saffron, tossed local spinach, tomato, parmesan, truffle
smoked pork belly – seared scallops, duck ham, apple puree, cracklins
banoffee pie – pecan nuts, local banana, cream, toffee
chocolate delice – honey comb, tulie, chili mascarpone cream
Considered the Marriott’s “fine dining” venue a dinner at Fish Bar comes with beautiful ocean views, gracious service, live music and fresh local ingredients served either indoors or al fresco.
Far from the lobby or other on-site eateries, an open kitchen working in relative silence, it was with sand beneath the feet and linens on tables that a menu was explored featuring various options including everything from Steaks and Fries to Fijian kokoda with sliced fish in a Coconut Broth akin to Leche de Tigre.
Started with Cocktails, warm Bread and an amuse, the Espresso Martini benefited by Coconut Cream, it was after two bites of Lamb that a Crab “Tian” burst with flavor before proceeding to entrees of Pork Belly with Scallops and Lobster “Risotto” that eats more like an island Rice dish than its Italian namesake.
Open for Lunch and Dinner, plus private cabanas and a pool bar, Desserts step away from tradition to offer Banoffee Pie in the form of a Tart and Chocolate Cremeaux perked up by spicy Mascarpone and Honey Comb.
Opened in 2022 Sails @ Denarau purports “The freshest seafood Fiji has to Offer – from ocean to fork” and offers such by way of its own fishing boats while the Restaurant itself yields comfortable indoor or outside seating overlooking the Marina.
Featuring only line caught fish or dive catch shellfish, plus village Mud Crab, guests are encouraged to begin with Cocktails featuring local spirits such as “Coconut Dream” with Irish Cream plus two types of Rum.
Pleasant in terms of service, Chef’s Specials recited to the delight of one, Lunch began with the “Moala Stack” featuring Tartare-like layers of Fish, Shellfish and Greens layering creamy smoked Eggplant.
Priced higher than other local spots, but far less than what one might pay for imported Seafood in most major Global cities, Sails’ Bula Plate offers good variety plus generous portions while Mud Crab in housemade Chili Sauce is messy but worth the effort.
Known for housemade Ice Cream, available solo or with baked goods, Coconut Pineapple Cake is dense but moist even without Sauce while “Mount Kasi” serves a dainty Sponge from Canele molds topped in Mangos surrounded by Caramel.
Located adjacent to the Nalagi Hotel lobby, but accessed by a separate entrance, Dongsheng’s Restaurant is an Asian Eatery offering everything from Banquet-style Sea Cucumber and Conch to Vegetable Fried Rice and Wontons.
Located at city center, the space itself quite large and unfussy, guests are seated as they come by servers who are far less efficient or friendly than elsewhere in Fiji.
An expansive menu in black binders, hundreds of choices spelled out in English with a few photos on the wall of highlights, prices ring in slightly lower than similar spots in America while Ingredient quality and cookery are similar.
Authentic enough, fried Spring Rolls served at a scalding temperature without a lot of excess oil, Seafood Chow Mein comes in a generous portion for just $20FJD and although its flavor is fairly benign Soy Sauce Fried Prawns more than compensate with 16 (actually Shrimp) bathed in sticky-salty Sauce.
Dark Chocolate Cake with Milk Chocolate Buttercream Frosting
Founded in 2018 Vanua Chocolate is not only a Bean-to-Bar producer, but also a vertically-integrated concept focused on sourcing the best Cacao Beans in Fiji while treating farmers with respect and dignity.
Utilizing a reported 500 Organic growers across the island, only the best Beans selected to create award-winning Bars in a variety of Darkness, a visit to the Café features friendly service plus selected sweet and savory dishes ranging from Tiramisu to Pasta.
Entirely based nearby with a focus on creating jobs and improved wages, factory tours available on request, Bars cost $9.95FJD while Desserts cost a bit less whether one selects a decadent Chocolate Brownie or Layer Cake featuring a moist Sponge and creamy Milk Chocolate Frosting.
Roast Pork – Cracklins, Gravy, Fries, Salad, House Pickles
Roti Tacos – Chili Lime Chicken, Pineapple Chili Jam, Coriander, Cumin, Pineapple, Salsa, Slaw, Fries
Bao Buns – Chili Lime Chicken, Coconut Milk Bao Bun, House Pickles, Coriander, Sesame, Chili
Relocated to Wailoaloa after establishing a following at Namaka Market Vasaqua is a “hip” Restaurant by Fiji standards, the interior flowing naturally into outdoor seating offering a privileged vantage of island sunsets.
Open for lunch and dinner daily, the menus slightly different with Food served alongside local Beers, Cocktails and Milkshakes, guests are greeted by pleasant servers well-informed of the Chef’s ingredients and inspirations.
Operated by Benjamin Hussein, often seen tending to a spit-roast Hog outside, it is amidst modern confines that diners enjoy everything from Fried Walu to Coconut Milk Bao Buns stuffed with a choice of protein such as moist, chopped Chicken.
Using housemade Pickles and Salsa to add flavor, though the Chili and Lime do plenty for Vasaqua’s Bird, Pork is predictably faultless with hints of smoke and crisp Skin while made-to-order Fries come in thick wedges with a soft interior and an oilless yet crunchy surface.
Globally influenced, but done right with all local Ingredients, Taco shells aren’t the usual but serve their purpose and for those seeking something sweet the “Guava Freak Shake” utilizes housemade Juice and Syrup to create something cold, refreshing and surprisingly light.
Part of the Port Denarau complex on Denarau Island Indigo Indian and Asian Restaurant has been serving guests since 2007, its flavors ranging from India to China with a bit of Thai while Ingredients are almost exclusively local.
Upscale by comparison to other Fijian Restaurants serving Indian cuisine, though comparable to mid-priced eatery serving similar stateside, diners can opt for Marina or indoor seating while cooling off with Cocktails such as a Chichi Colada featuring locally made Rum.
Spiced to preference, medium a good choice for those who can handle some heat, Bhaji arrive golden-crisp with thick Chutney that acts as a sweet counterpoint to the Onions and Spinach within.
Relaxed with pleasant service, a 35-minute wait for fresh Mud Crab cooked in sweet Chili Sauce forewarned, suffice it to say the $98FJD is justified provided one doesn’t mind getting messy while both the Fiji Duck Curry and stretchy Roti are also very good.
Not forgetting fresh Naan slicked in Garlic Butter, nor Kulcha layered around Potatoes and Peas, Dessert comes in the form of three springy orbs soaked in Saffron Syrup served alongside Vanilla Ice Cream complete with Sprinkles and a Cherry on top.
Part of the Port Denarau complex on Denarau Island Lulu Bar is greatly benefited by its location directly adjacent the boat terminal, and from early until late guests can be found enjoying everything from Breakfast Burritos to Burgers and Sushi.
Known for house-roasted Coffee, a bold flavor profile with light acidity available as Lattes, Tall Black, Espresso and more, Breakfast from the take-away counter cost $40FJD for two Coffees plus warm Quiche, a shareable Panini and one Pineapple Muffin with its top airy like a Souffle.
A second outpost of a Nadi favorite The Hot Bread Kitchen is part of the Port Denarau complex on Denarau Island, and true to its name the space serves locally made Breads and savory Pies at bargain prices one simply won’t find at any of the resorts in Fiji.
Staffed by pleasant locals, an active kitchen and Bakery visible in back, guests not fretting their beach body will find Banana or Coconut Cakes packed with sweetness for just $2.20 FJD while Australian Lamingtons coated in Coconut cost the same.
Also offering local Molasses in sealed bottles, an excellent souvenir for “foodies,” staff highly recommend Cream Puffs that eat like stuffed Parker House Rolls while the Coconut Spiral is delightful in terms of both taste and texture.
Part of the Port Denarau complex on Denarau Island Nadina Authentic Fijian Restaurant is tucked away along the water, its open-air setting providing an excellent view of the water while service is exceedingly friendly and laid back.
Upscale as a result of its location, overhead fans offering little reprieve from heat and humidity, most guests will choose to begin with a drink, and although locally made Rum is available both the Midori Splice and non-alcoholic Summer Cooler are pretty tough to beat as refreshers.
Rooted in local Ingredients and pre-colonial recipes, Walu in an acidic Broth akin to Leche de Tigre an ideal starter for midday temperatures, fried chunks of Root Vegetables are predictably good while $59 FJD “Prawn Kovu” actually features eight U20-30 Shrimp cooked in a Banana Leaf surrounded by Salads and starches.
Poached Thai Prawn Roll – Lettuce, Pickled Carrots, Cucumber, Mint, Coriander, Basil, Vermicelli Noodles, Prawns, Rice Paper, Chili Sauce
Locally owned and operated, not far from Nadi Airport, The Coffee Hub serves as one of Fiji’s top spots for Breakfast thanks to good Beans, friendly service and an expansive menu of sweets as well as savories served in a laid-back environment with complimentary WiFi.
Favored by Fijians as well as tourists, “Bula” greeting guests regardless of origin, Sunday morning found most patrons grabbing Pastries to go though whether enjoyed elsewhere or on site both Donuts and Banana Bread are sweet yet balanced with a bit more density than traditionally found stateside.
A veteran of hospitality, with the air conditioned space recently upgraded in terms of floral décor, it is perhaps fifteen minutes after ordering that plates arrive from the kitchen including a generous Prawn Roll for ~$8USD and three stacked Pancakes infused with Coconut plus local toppings just $9USD.
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” or “Show Off” choices a necessity.
Often beginning with a Fritter, this day instead turning to the “Cherry Bomb” for Fruit, it was after a “Dirty Twist” that Love Bug continued the gluttony with a soft crumb, Cheesecake and Vanilla shell a 1-2-3 combination of textures.
Fully committed to clever nomenclature, “Holy Cannoli” packed with sweetened Cheese beneath two kinds of Chocolate, the “Hockey Puck” succeeds thanks to Ding Dong inspiration while Ol’ Fashioned Rings and Buttermilk Bars show Roberto Armanino knew early-on to nail the basics.
Replenishing supply as necessary, high volume assuring everything is fresh, “Vegas Cream” and “Mr. Blueberry” each achieve high marks while “Mango Tango” upgrades the traditional Bismark by way of tangy filling, Chamoy and Tajin.
Crispy Fish Delight – Flounder, Red Curry Paste, Lime, Ginger, Bell Pepper, Green Beans, Basil
Holy Crab Fried Rice – Lump Crab, White Rice, Cilantro, Onion, Green Onion, Egg
Basil Beef – Green Bean, Onion, Bell Pepper, Basil
Cashew Chicken – Onion, Green Onion, Bell Pepper, Dried Chili, Cashew Nut
Beef Pad Se Ew – Wide Rice Noodle, Broccoli, Egg, Soy Sauce
Shrimp Pad Thai – Rice Noodle, Bean Sprout, Green Onion, Egg, Peanut, Sweet & Sour Tamarind Sauce
Sticky Rice with Mango – Strawberry, Coconut Milk, Peanut
A longtime resident of Sun West Promenade Surang’s Thai Kitchen changed hands in Autumn 2023, the new name “Mama Surang Thai Kitchen” paying homage to its founders while cookery is now in the hands of a native of Thailand who worked with Alex Stratta and Guy Savoy.
Now back from their homeland after the pandemic, a husband and wife team with their children frequently helping out around the Restaurant, Mama Surang Thai Kitchen is found on Fort Apache between Hacienda and Russel with minimal signage but a welcoming atmosphere.
Far from lavish, minimal décor and a few tables filled by locals, Surang’s menu focuses on traditional Thai flavors with just a hint of fusion utilized to accentuate flavor without compromising high quality Ingredients.
Cooked to order in a small kitchen, take-out occasionally delaying service, guests are invited to begin with Iced Coffee or Thai Tea with Cream plus appetizers such as fresh Spring Rolls filled with crunchy Vegetables, Thai Beef Jerky or traditional Chicken Satay
Intended such that “every plate serves an experience,” a bowl of Tom Kha richer than that of Lotus of Siam or Weera, Surang’s Silver Noodle Salad at spice “Level 5” finds diverse textures accentuated by acid while fried Spinach is oilless and light.
Next offered “Crispy Fish Delight,” Flouder flash fried and teaming with Red Peppers amidst Beans with sharp notes of Ginger, Surang’s “Entrees” offer good depth of flavor whether Cashew Chicken or Basil Beef.
Making several styles of Curry each day, Chef’s suggestion of Panang with spoon-tender Brisket an absolute delight in terms of taste and texture, Yellow comes across a little flat by comparison while Pad Thai executes well without reinventing the wheel.
Impressing with Pad Se Ew, ribbons of Rice slicked in Soy with Beef and Broccoli, Holy Crab Fried Rice is “Chef Special” for good reason while Dessert stays traditional featuring faultless Sticky Rice and a ripe Mango out of Mexico.
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 a “Confetti Cookie” far outpacing competitors while both glazed Lemon and “Cinnamon Roll” 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 additional choices all warrant their $4-6 pricetag.
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 Saturday that the smell of Big B’s Texas BBQ filled the downstairs, family and friends 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, Chocolate Cake or fresh made Banana Pudding as good as any one will find down South.
Maple Ol’ Fashioned – Old Fashion Doughnut, Maple Frosting
Cinna-Roll Out – Glazed Raised Cinnamon
It’s Ya Birthday – Yeast Doughnut, Vanilla Frosting, Birthday Cake Filling, Blonde Oreos, Vanilla Icing, Party Décor
Nutella Face DoughCro – Croissant Doughnut, Glaze, Nutella, Powdered Sugar
Fudging Love You – Yeast Doughnut, Chocolate Frosting, Chocolate Frosting bottom, Chocolate Whip, Chocolate Cheesecake, Chocolate Chips
Don’t Be Salty – Yeast Doughnut, Caramel Cheesecake, Caramel Icing, Vanilla Icing, White Whip, Sea Salt
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” or “Show Off” choices a necessity.
Often beginning with a Fritter, this day no different and the resulting bite packed with Cinnamon plus Fruit, it was after a “Dirty Twist” that Love Bug continued the gluttony with a soft crumb, Cheesecake and Vanilla shell a 1-2-3 combination of textures.
Fully committed to clever nomenclature, “Fudging Love You” packed with Chocolate Cheesecake between layers of Frosting, the “Blow Torch” succeeds thanks to Creme Brulee inspiration while a Maple Old Fashioned showed Roberto Armanino knew early-on to nail the basics.
Replenishing supply as necessary, high volume assuring everything is fresh, the “Blue Face DoughCro” sees layers separate nicely beneath naturally-flavored Frosting while specials including Don’t Be Salty and various “DoughCros” are also highly recommended.
Opened as the signature Steakhouse at Durango Casino & Resort “Nicco’s Prime Cuts & Fresh Fish” resides just off the gaming floor adjacent The George, though immediately upon entry anyone familiar with the likes of Scotch 80 or Jean Georges will quickly realize there’s a lot more to the Restaurant than the usual Beef and Sides.
A quiet space despite its location, the foyer leading to a full bar in front of the main dining room, Nicco’s looks chic but feels familiar thanks to plush carpets and linens amidst wood, brass and a gleaming open kitchen led by former Nice Hospitality Chef Michael Tomorsky.
Bound by the needs of an off-Strip Casino, Filet Mignon and Dry Martinis aplenty, a deeper dive on Nicco’s menu attests to top-tier sourcing including everything from A5 Japanese Wagyu to Fresh Fish and organic Produce from nearby Farms.
Lower priced than like-concepts on Las Vegas Boulevard, but certainly not lacking for creativity, Appetizers such as Snow Beef Carpaccio or tempura-battered Crab outpace Tuna with Balsamic while Crab Cakes offer minimal filler and lots of Meat.
Joining an ever-growing arms race for Sin City’s best Steakhouse, a duo of housemade Pastas including spicy Rigatoni versus Snow Beef Tortellini declaring Nicco’s willingness to put in the work, neither Thick-Cut Bacon nor Bone Marrow with Marmalade should be ignored before moving on to the main event.
More than just Steaks, though dry-aged grass-fed Australian Wagyu is exceptional, Sides show well in classic form while the “28 Burger” earns its price tag with two-Patties fortified with A5 scraps and crispy golden Fries.
Not forgetting Dover Sole, de-boned and sauced tableside, those seeking something more comforting will be glad to know that Domestic Wagyu Country Fried Steak with Sausage Gravy is every bit as delicious as it sounds.
A stretch to find room for Dessert, especially as each of Nicco’s eight options are sizable for only $12, those seeking something with fruit should consider delicate warm Apple Crisp while those desiring decadence won’t go wrong with the Peanut Butter Brookie, towering Chocolate Cake or steamy Toffee Pudding with typical sweetness countered by Crème Fraiche Ice Cream.
