FIELDS OF NORWAY – Aquavit, Mead, Rosemary, Green Chartreuse
Owned by the folks behind La Neta Juliet Cocktail Room can be found just off The Venetian’s main floor, its dark lighting giving the space a sexy vibe that partially makes up for the fact that guests with reservations are expected to pay a $100 minimum for the privilege to sit in a 25% full room.
A “sensational journey” with “expertly crafted Cocktails,” each a minimum of $21 and thus typical for Las Vegas Boulevard, Juliet Cocktail Room is one of those #gram-worthy spaces lined with unreadable books and posh seating while service proves good once past the elitest hosts at the door.
Purporting live music, or a mix of 90’s Hip-Hop on a Friday night at 8:00pm, Cocktails are created at the bar’s far end where waitresses who spend most of the night checking their phones or flirting with barbacks gather in threes throughout the evening.
Built on presentation, “Spicy Flamingo” fairly basic but well balanced, guests looking for a show will get one when “Cherried Treasure” emerges from its chest in a puff of smoke and for those who’ve always wanted to drink out of an Elk Horn one need look no further than “Fields of Norway” featuring Aquavit, Mead, and Rosemary that reminisces of a Ricola cough drop.
Opened in March of 2023 Ramen Boys took over for a prior occupant in Decatur Twain Shopping Center and although it may seem difficult to get excited about Noodles in such a saturated market the combination of cost quality and service is unparalleled locally.
Highly touted by influencers early on, ownership even going so far as to reach out on Yelp! And other forms of social media, it was on a whim that two guests stopped in on Friday around 6:00pm to find the place busy but thankfully without a wait.
Not just Noodles and Broth, but also offering Starters plus Rice Bowls and Dessert, dinner was off to a fine start thanks to servers that are pleasant and well-informed while a glass of Hokkaido Milk Tea paired nicely to golden Corn flecked with Nori and Cheese plus simple Edamame with Sea Salt.
Sold out of Katsu, but doing a nice job with pan-seared Gyoza inside a delicate wrapper, fans of Takoyaki will find Ramen Boys Octopus Balls lighter than most beneath Bonito while dueling Sauces and mild sweetness and a creamy finish.
Onward to Ramen, eight varieties of Broth with two listed as “Signatures” at the top, Spicy Tonkotsu earns its name thanks to a good bit of heat surrounding thin Noodles while “Signature Ramen” combines Tonkotsu and Shio into something smooth and complex built up by Pork, Eggs, Onions and thicker Noodles.
Not a place taking shortcuts, the owner stopping by to check in on tables and proudly telling guests that he imports Ice for Kakigori from Japan, suffice it to say there’s so better place for Shaved Ice in Las Vegas thanks to not only the base but also Housemade Cream, Housemade Strawberry Syrup and juicy Poached Strawberries.
Yeast Donut with White Frosting and Chocolate Chips
Old Fashioned Donut with Strawberry Frosting and Sprinkles
Yeast Donut with Maple Frosting
Yeast Donut with Purple Frosting
Yeast Donut with White Frosting and Red Velvet Cake Crumbles
Owned by the folks behind Dee’s Donuts, a place visited twice prior with unimpressive outcomes, Thursday saw Mazzoa Donuts fall flat thanks to their Yeast base clearly from a mix beneath cloying Frosting.
Once again complimentary of service, the woman behind the counter genuinely pleasant, Mazzoa’s low prices are befitting each item’s quality whether in the case of overly sweet Maple or marbled purple Frosting that tastes identical to white that receives help from toppings such as Chocolate Chips or Red Velvet Crumble.
Lighter than Glaze but more weighty than Pinkbox, the center of each ring flavorless and bready, Old Fashioned Donuts suggest that Mazzoa’s frying temperature and duration are better suited to Cake Donuts than those that are raised, but even then the results are below average.
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 others made selections that Purple Rain continued the gluttony, its Cake Crumble and base a 1-2 punch of textures.
Fully committed to clever nomenclature, “Cherry Bomb” packed with juicy Fruit beneath Frosting, the “El Guzman CroDough” succeeds thanks to traditional Guava with Cream Cheese while a Buttermilk Bar shows 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 Sweetie Pie, Pumpkin Roll and Mama’s Tres Leches are also highly recommended.
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 replaced by 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 Chocolate Peanut Butter featuring Oreos and Pumpkin Cake with Baking Spices sweetened by Caramel.
Again finding “Cake” concepts better than the Cookies by which crumbl made their name “Chocolate Toffee Cake” fared well thanks to Frosting and Heath Bar while Key Lime Pie balanced sweetness with Citrus but tasted less assertive than slices across Florida.
Caramelized Onions, Hazelnuts, Spring Onions, Leeks
Butter Beans au Gratin, Gruyere Cheese
Braised Pig Wings, Fennel, Haricots Verts, Jus
Norwegian Raspberries, White Chocolate Goat Cheese, Biscuit
Famously the only Michelin Bib Gourmand recipient in a city known to be quite expensive Smalhans resides in the St. Hanshaugen neighborhood and focuses on a shared menu featuring local farms that changes daily.
Opened in 2012 and defined as “scarce way of life” it is through nose-to-tail cooking that Smalhans offers three different ways to dine daily in addition to a collection of natural wines, though the Smalhans Menu for NOK 675 seems most popular.
Casual and convivial, the kitchen is currently run by Mads Ekrheim who isn’t afraid to let less prized ingredients steal the spotlight while service is pleasant and educated.
Fast paced compared to other Norwegian eateries, a 5-course menu lasting just 75 minutes, it was with Smalhans’ own White Wine that Turnips started the meal with a complex Sauce of Mussels perfumed by Chervil.
Focused on sustainability, bycatch Whiting as tender as larger specimens with Parsley and Peas, Ekrheim’s best dish this evening came as Caramelized Onions and Leeks lent texture by Hazelnuts.
Serving the last savory in two-parts, Beans with a bit of tooth covered in Cheese adjacent meaty “Pig’s Wings,” Dessert took four Ingredients and combined them in a bowl allowing each to shine on its own while also complimenting the others.
Open Tuesday through Sunday at Mathallen The Cupcake & Pie Co. serves homemade Pies, Cupcakes, Cookies and Donuts made fresh daily inside a sizable storefront adjacent communal seating.
A pleasant place with bilingual service, new items being prepared even at 17h00, guests face difficult choices given the bevy of options, a predilection for Donuts finding Pistachio better than Caramel Pecan though neither outpace Tailormade or My Ugly Baby.
Moving on to Cupcakes, nicely decorated with lots of Frosting, Red Velvet’s base is a little dry but still enjoyable while thick Cookies and a Creme Brulee Pie that tastes like torched Chess are both excellent.
Serving affordable Hot Dogs since 1979 Syverkiosken is a culinary landmark in Oslo, the Sausages boiled in a rich Stock offered on Potato Flatbread with a variety of condiments displayed in Norwegian.
Located near Alexander Kiellands Plass beside a mural, usually unmistakable thanks to the line, guests request Dog on Lompe that are quickly prepared featuring plenty of snap atop Lompe that is soft and warm.
The last of its kind, a family recipe passed down with time, sauteed Onions are suggested as the most favored topping per owner Erlend Dahlbo though the “special” includes Potato Salad with Mushrooms while fans of heat may prefer creamy Jalapenos.
Recently migrated to Karl Johans Gate 8 Mendel’s has been serving the Norwegian capitol since 2019, Pastry Chef Younes El Khomri bringing a wealth of experience that sees traditional Parisian Pastries accented by Moroccan influences.
A beautiful new space with clean lines and polished surfaces, perfect for afternoon Tea or simply lingering over Coffee with a book, guests arriving at 10h00 will find Viennoiserie still warm with Pan Suisse particularly delightful thanks to a blend of Vanilla Custard and melted Dark Chocolate.
Famous for the Pistachio Paris Brest, though the promise of freshly stacked Mille Feuille proved more compelling, Nuts still found a place to shine caramelized at the center of braided Dough while Mendel’s Kanelbolle rivals W.B. Samson for the best in town.
In a city with several chain bakeries Verdensbakeriet is something of a novelty, its lone location and lack of a geotag on social media making it a locals-only sort of place with fair prices and pleasant customer service.
Baked on-site daily from Tuesday through Sunday, a storefront standing largely on its own without a lot of surrounding retail, it is inside that guests will notice a scent of warm baking spices plus yeast amidst a small but comfortable dining area.
Offering both sweets and savories, the former comprising a five piece order, fans of Coconut “School Bread” will find Verdensbakeriet’s the best of its kind as a result of the fluffy base while Sjokolaedebolle sees a yeasty crumb decorated with chunks of Dark Chocolate.
Tying a knot of Kanelbolle shellacked with Sugar, good but outshined by another transporting Pistachios and Custard, suffice it to say that if the Cardamom Bun with Vanilla Cream and Blueberries is available its a “must-order.”
PATE DE FRUITS – Pear, Herbs / BROWN BANANA – Caramel, Dark Chocolate
COFFEE GROUNDS – Choux, Cream, Milk Chocolate
CHICKEN SMASHI – Chicken Skin, Chocolate
Built on the idea “No great ingredient should be left behind” Rest seeks to do what other fine dining Restaurants merely suggest, Chef and owner Jimmy Øien not only running a skilled kitchen with thoughtful service but also creating a 21-course menu focused entirely on repurposing Food waste.
“A rejection of modern consumerism,” the term Rest defined as “what is left,” it is across the course of four-hours at tables from thrift shops that guests enjoy everything from browned Bananas to bycatch all treated the same way other eateries may offer Truffles or Caviar.
Entirely served by a youthful kitchen staff, usually with a story of why each Ingredient is chosen, flavors are complex while visuals are elegant and by the end diner is not only left with a smile but legitimate questions as to why male Goats might be slaughtered simply because they can’t produce Milk or why fisherman are forced to discard Halibut less than 5.5kg from a net even if they are dead.
Awarded one green star by Michelin for sustainability Rest thinks forward in a way all should, and plate-for-plate compares favorably to many more highly regarded Restaurants across America and Europe.
Launched by native-Australia Talor Browne there are currently three Talormade Doughnut shops in Oslo, the young woman’s journey traveling through Paris before Coffee icon Tim Wendelboe brought her to the Norwegian capitol.
Debuted in Oslobukta, not far from the Opera, Library and Munch Museum, it is amidst bright décor that guests will discover no less than two-dozen daily flavors plus specialty Drinks and Cookies offered by pleasant servers.
Often with a line and popular flavors prone to selling out early, creativity flourishes atop a buttery base akin to Brioche but lighter, housemade Glazes such as “Cereal Milk” true to their name while the Caramel Corn ring is nearly identical to that at My Ugly Baby.
Priced as one might expect in Oslo, NOK 49-60 per selection, Talormade’s Cookie shines thanks to multi-colored Chips plus bits of Sea Salt while Dulce de Leche with Pecans and a Raspberry Pistachio Doughnut see heterogeneous textures utilized beautifully as Nuts balance the sweetness.
Beer Battered Line Caught Cod, Fries, Mashed Peas, Tartar Sauce
White Chocolate Cream, Streusel, Bacon
Family owned and one of Oslo’s most popular eateries Den Glade Gris focuses on nose to tail cooking, its location beneath Radisson Blu Scandinavia Hotel just minutes from The National Theater very convenient whether dining noon or night.
A gastropub of sorts, the Beer list outpacing menu options with Breweries across Norway represented, it is with warm greetings that guests are offered seating outdoors or inside amidst porcine décor.
Entirely casual, music playing overhead and service available in English or Norwegian, many will find themselves drawn to the 3-course “Chef’s Menu” for NOK 528 that on this day began with tender Smoked Whale and Lingonberry Sour Cream plus Salad and Crackers.
Translated as “The Happy Pig,” their Pork Knuckle with crackling Skin and spoon-tender Flesh a signature for good reason, Fish n’ Chips come in a small portion considering the price and fares less well than at Fiskeriet Youngstorget
Pork-centric with several daily specials including Dessert it was on the server’s suggestion that White Chocolate Cream was selected instead of Beer Creme Brulee, its creamy texture and mild sweetness punctuated by buttery Streusel plus crumbled Bacon.
Munker, Mini Pain Au Chocolat, Mini Berry Berliner
Donutkule Rosa, Mini Raisin Snail, Mini Pistachio Snail, Mini Chocolate Berliner
Mini Kanelboller, Mini Donut, Mini Muffin
Almond Croissant
Sweet Bun
Pastel de Nata
Launched in 1998 Bake Me Up has a few locations around Oslo plus a centrally situated store in Kristiansand, early hours finding many items warm including mix-and-match minis sold 10 for NOK 65.
Reportedly handmade and cheaper than competitors guests are invited to select everything from traditional Norwegian Christmas Balls to Macarons, Viennoserie and Berliners filled with Chocolate or Berries.
Hit and miss throughout, the Muffin frankly dry and a Pastel de Nata over-baked, fans of a sweeter Almond Croissant will be happy with Bake Me Up’s braided version while purists will find both Pain au Chocolat and Kanelboller well-crafted considering their small size and low price.
Home to Cookies, Cakes, American Pancakes and Donuts it can safely be said that Kristiansand’s Donut Palace Lounge Bar does it for the #gram, yet amidst the cute décor and neon lights the space at Vestre Strandgate 43 is turning out a good product.
Over-the-top in a photogenic manner, Candy or Sprinkles decorating fried rings piped with Frosting or Jam and additional sweetness on top, both Chocolate and Vanilla fare well at NOK 59 each while the Chocolate Chip Cookie that looks sparse by comparison is full of Butter, soft at the center and crisp around the edge.
Approximately 5 hours from Oslo in the waters of Lindesnes Under is most certainly a “destination Restaurant,” the concept from Snøhetta intended as art itself while equally focused on marine research and the Food of Danish Chef Nicolai Ellitsgaard.
Submerged 5.5 Meters below the surface, a large acrylic window affording unaltered views of nearby sea life, guests begin upstairs in the lounge before descending to the dining room for a total of 17-courses including several items foraged by kitchen staff or caught by Under’s own boats.
Focused on the surrounding North Atlantic Ocean and forests Ellitsgaard’s cuisine takes a careful approach fusing classic techniques and bits of modernism including several items such as the fully edible Limpet and “Blue Mussel” that is actually blackened Haddock.
Already integrated in the environment, and longterm meant to work as an artificial reef, service is gracious and well-informed on a three-star level while plates occasionally stretch to be “interesting” but consistently outpace the single-star thus far awarded by Michelin.
Norwegian for “The Bird” Fuglen is a triple threat of all-day vintage store, Coffee by day and Cocktail Bar after dark.
Founded in 1963 and constantly busy it is once inside that guests will notice everything from obscure furniture to metal signs while Baristas pull shots of good Espresso to make a variety of Lattes and more.
Offering a limited selection of Baked Goods, whether they are made on-site uncertain, fans of School Bread will find Fulgen’s lacking moisture in comparison to W.B. Samson while the Kanelboller also falls a bit short, though it is sweeter than most.
Improving with Pain au Chocolat, a good break overlying the honeycomb interior with two lines of Chocolate, Fuglen’s Chocolate Chip Cookie is pure nostalgia thanks to a crisp rim and soft center beneath flecks of Sea Salt.
Born of German parents in Norway Wilhelm Bismark Samson opened his first bakery in 1894, the current location in Egertorget not far from the original and many of its recipes unchanged over the past thirteen decades.
In continuous operation through WWII, still family operated in its fifth generation as the brand has grown, it is inside that guests are greeted by friendly servers and spotless counter tops.
Best known for their Cinnamon Bun, the oldest in Oslo and a truly exemplary Pastry thanks to its delicate crumb, toasty yeast and bright aromatics, purists should not overlook Samson’s “School Bread” stuffed with Custard inside a rim of Cardamom and Coconut.
Less impressive with Viennoserie, the Almond Croissant enjoyable but a bit over-baked while its “Butter” brethren was a mostly flavorless, it is hard to say whether Sørlandsbolle has any history outside Samson but either way the combination of rich Vanilla Cream and melted Chocolate reminisces of Boston Cream Pie in the best of ways.
In reality another branch of Åpent Bakeri the shop called United Bakeries resides at Karl Johans gt. 37-43 in Paleet near the National Theater.
Translated as “Open Bakery,” a Sandwich shop and Pizzeria since built under the same umbrella, it was at 08h00 that the store was found open with shelves full of golden Breads plus a few patrons quietly sipping Coffee.
Mostly take-out thanks to the morning commute, diners are invited to select amongst everything from Scones to Viennoiserie, the former full of Dark Chocolate while a Blueberry Snail was light and flaky.
Primarily produced in a central facility, though servers behave with pride in products, Åpent’s Pain au Chocolat performs well with good rise and shattering exterior in juxtaposition to a Cardamom Bun that is fragrant and soft with crunchy Sugar all around.
Spruce Financier, Woodruff Parfait with Chocolate, Brown Cheese Caramel
Born in Skåne Mikael Svensson began his career in Oslo before stints with 3* Spaniards Quique Dacosta and Martin Berasategui, a focus on “organic and ethically sourced Ingredients from within Norway” seeing Restaurant Kontrast show off local producers and the Animals they raise.
Stating “the end result is never better than the quality of the Product you start with,” a fact frequently overlooked in today’s low-cost and convenience driven market, it is through temperatures and textures frequently found in juxtaposition that Svensson builds layered bites tied together through the use of acid, fermentation and Herbs.
A fifteen-course tasting that begins in the lounge, cement floors and exposed ceilings creating an industrial feel that magnifies noise from other tables, opening bites consist of bold flavors such as Scallops with bitter Vegetables and Shrimp with Horseradish before moving on to a delicate Donut followed by a Pork Blood Croustade topped in Vinegar-splashed Cheese.
Going down the street for a Sunchoke and Tim Wendelboe Coffee before taking a seat in front of the open kitchen, just five Chefs running three seatings simultaneously, a vibrant White Wine from Hungary proved adept to handling first Turnips and Sea Snails with Caviar then poignant Crab Curry imbued with Garum atop Carrots and Sour Cream.
Refusing to outsource Sauces, Mikael’s XO a three-year process made on-site, Crucifers spung to life before Wild Halibut and Chicken with Mushrooms, Soy and a complex reduction featuring Yellow Wine with Sweet Corn.
Slowing as the room filled up, lengthy waits between courses seeing the final four items take longer than the first eight, aged Lamb brought plenty of flavor to match Cherries plus Coffee before frozen Kraftkar Bleu Cheese and Sunflower Seed Ice Cream shocked the palate in preparation for elegantly arranged Plums followed by Mignardises.
