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 $5-6 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 Peanut Butter eat soft and chewy within a gently crisp rim.
Recently impressing with an Oatmeal Scotchie, think crispy but sweet with just a bit of flex, Summer House’s Apple Oatmeal Cookie reminisces of Autumn Apple Crisp in portable form while the “Cookie in a Cup” offers bite-sized bits of the whole collection.
Chocolate Mojito – Chocolate Chip Cookies, Andes Mint, Chocolate Drizzle
A one time a Cannery West kiosk now turned online business The Cookie Bar continues to march on, Wendy Baumgartner’s passion for baking undeterred by the pandemic and her current collection full of more kitschy yet delicious creations than ever.
Available via online apps, Food Truck or at Special Events, the options easily customized online, Thursday featured nineteen options delivered to the office with individual packaging quickly discarded and a bag of buttered-sweet Booze Munch quickly gone in a few handfuls.
Featuring both virgin and kicked-up riffs on classic American confections, Big Ohh adding granulated Sugar to the top of an Oatmeal Raisin Cookie for texture, both ”Kitchen Sink” cubes deliver about 6oz of decadence with a Cookie and Brownie sandwiching Oreos or Reese’s.
Adding Wedding Cake Vodka to Tipsy Velvet and a heart-shaped “Twisted Krispie,” the later a masterpiece thanks to Sea Salt and soft notes of Cocoa, The Cookie Bar’s Sugar Cookies eat like crisp Shortbread with nuance added by Citrus in the case of Limoncello and torched Sugar atop Crème Brulee.
Going classic with Buzz Kill, while Chocolate Mojito’s Mint takes Chocolate Chip in a different direction, “The Nookie” stuffs soft Caramel into a Pecan-studded Chocolate Chip round for just $3 – the same bargain cost charged for “Turnt Up Banana” with a chewy Banana base infused with Rum and topped with Vodka Buttercream Frosting.
As homegrown (or perhaps homebrewed) as it gets, both a Cinna-Doodle and Monster Brownie new and decadent, the Baumgartner’s Cookie Bar should be on any the short list for anyone with a sweet-tooth and all the more so for those looking to support local businesses.
Born from the memories of Mama Ninfa’s Tex Mex the first El Tiempo Cantina on Richmond avenue opened in 1998, Ninfa’s son Roland Laurenzo and his own son Domenic having since expanded to twelve locations plus a thriving catering business.
Now with more than sixty years of experience defining Tex Mex cuisine, the space on Navigation Boulevard amongst the largest and most popular, it is inside that guests will find lively music playing amidst family photos, stained glass, wood and brick.
Offering an expansive menu, their Fajitas legendary across Texas, El Tiempo makes both Corn Tortillas as well as Chips on-site and although filling up on either would be easy a tableside presentation of stretchy Cheese with or without spicy Chorizo should not be ignored.
Visited solo at noon, Margaritas ignored this time around, instead of investing all remaining space in a sizzling plate of Fajitas the “Las Vegas Plate” instead delivered juicy Chicken Breast with Peppers and Onions alongside a hard-shell Beef Taco, sauced Enchiladas, Beans and Rice.
Serving Houston since 1956 The Original Kolache Shoppe stakes its claim as “the birthplace of the Houston Kolache industry,” and under third-generation leadership from Kevin Dowd the small space in Bellfort continues to churn out fresh-baked Czech Pastries daily.
Fitted with limited parking and less indoor seating, a friendly staff taking orders then bagging goods and ringing-up guests seamlessly, it is at fair prices that most emerge with at least two yeasty Buns and Coffee from Zeppelin, though a jumbo Cinnamon Roll and Cookies are also offered.
Scratch made with nearly seven decades of experience it comes as no surprise The Original Kolache Shoppe nails the basics, dough carefully proofed and baked golden brown whether wrapped around Pork and Cheddar or supporting a puddle of Fruit in Cream Cheese.
Located in the former Vietnam Town section of Houston, now dubbed ‘Eado,’ Koffeteria from Chef Vanarin Kuch suggests it’s pastry to be influenced by the diversity of downtown even though a gay man born of Cambodian refugees is not likely the first thing most envision when thinking of Texas.
Famous after television appearances on Top Chef, plus success in New York and Chicago, Chef Kuch opened his first stand-alone space in 2019 and since that time accolades have continuously accrued for Pastry tuned to a global palate but fueled by a classic skill set.
Making waves with Hot Cheetos Croissants and Pho Kolache, a JBFA semifinalist nod soon to follow, Labor Day found Koffeteria off to a fast start with several items gone despite the website inexplicably failing to offer online ordering the day prior.
Limited to just three items despite an 8:30am arrival, the “Double Thicc” Cookie earning its name by way of Dark & White Chocolate plus a dash of Salt, fans of Hawaiian Mochi will find Kuch’s version featuring Coconut and Sesame a whole new take while a Mango Sticky Rice Danish defies logic by remaining crisp and flaky despite chewy rice and ripe Fruit at the center.
SFORMATO OF HOUSE-MADE RICOTTA, BLOOMSDALE SPINACH, NUTMEG, CHARD, EGG YOLK
TAGLIOLINI WARMED IN CULTURED BUTTER, SEASONED WITH GULF OYSTER LIQUOR, MIGNONETTE
AGNOLOTTI STUFFED WITH RICOTTA, WARM CREAM, ‘MUSCADINE’ GRAPES
FROZEN DARK CHOCOLATE MOUSSE, MUSHROOM, MAPLE, LEMON ZEST
Although James Beard Foundation Award winner Justin Yu shuttered tasting menu-only Oxheart in 2017 his cooking remains innovative and exciting in its current form at Theodore Rex, named after the Chef’s nephew.
Located just off the highway in a converted building, Houston’s “warehouse district” living up to its name with few signs of activity Sunday evening, it is inside 1302 Nance Street that guests will find exposed brick and minimal adornment surrounding just twenty-eight seats.
“Relaxed fine dining” by design, Chef Frank Hermosilla overseeing an open kitchen that works in silence, Theodore Rex changes its menu frequently with Foo that is aggressive yet accessible and exotic despite its roots in local Ingredients.
Smartly staffed such that Chefs and servers all contribute to an experience best enjoyed at the counter, a 22% autograt assuring fair pay, most diners will begin with Yu’s famous Tomato Toast that spins “pan con tomate” as Butter-soaked Pain de Mie that’s brushed with Garlic and topped with Tomato Fondant plus a Salad of fresh Tomatoes.
Gulf-focused with Asian elements, Sour Sausage spiced like Chorizo balancing Cucumbers and subtle Citrus, Yu’s Ricotta finds itself lightened as crustless Quiche perfumed with Nutmeg atop chlorophyll alongside a creamy Yolk.
Less interested in large-format proteins than small-plates, though Toast-crusted Redfish ordered by a neighbor received raves, T.Rex’s Pastas shine brightly whether long ribbons flavored like dressed Oysters or filled beneath Cream and native Grapes.
Torn as relates to Dessert, a female server allowed to break the tie, fans of rich flavors need look no further than Mousse that eats lighter than expected thanks to flecks of earth and sour on a bed of thick Syrup.
From humble beginnings in the North Market to calculated nationwide expansion Jeni’s will always hold a special place in the heart of this Buckeye, every visit since senior year of college offering something new and delicious and on this sunny Sunday highlighted by Persian Saffron Rosewater juxtaposing a tart Push-Up Pop.
Known for their “Layered” Doughnuts, something along the lines of a Fritter made of Brioche, Parlor Doughnuts has rapidly expanded via a franchising from Evansville Indiana where the original opened in February 2019.
A concept from Darrick Hayden and Josh Tudela, the Heights location debuted late-2023, it is inside a room bathed by natural light that guests will discover fair prices and friendly service atop a menu able to accommodate most dietary restrictions or preferences.
Neither yeast nor cake, the pull-apart Dough more akin to a Croissant, each Parlor Doughnut is a lumpy mound topped by flavors running the gamut from bittersweet Vietnamese Coffee or fragrant Raspberry to sweeter Churros or best-selling French Toast.
Part of the Houston dining scene since 2002 Hugo Ortega’s eponymous Restaurant remains one of the Texas’ most highly regarded, the Beard Award winner and recurring nominee for Outstanding Restauranteur having expanded his reach without forgetting about the space that lunched his career.
Located in Montrose, an eclectic area full of galleries and vintage shops, it is on Sundays that Hugo’s converts from upscale dining to a Buffet Brunch complete with live music and no less than thirty savory options alongside an equal number of sweets.
Casting a wide net across the border, everything from fresh Snapper Ceviche to Duck Legs beneath smoky Mole replenished as necessary by the kitchen, service is friendly yet efficient whether refilling coffee, cleaning tables or describing Cocktails.
Home to a world-class cellar and Tequila selection, though Coffee proved prudent after a long day, highlights include Tamales made with house-ground Masa plus Birria de Chivo tucked inside cheese-lined Corn Tortillas.
Also impressed by silky Mushroom Soup, though a largely Hispanic crowd seemed more drawn to Chilaquiles and stuffed Peppers, fans of Texas Barbecue will find Ortega’s Brisket on par with most whether on its own or chopped atop a Masa base.
Housed in a restored 1925 building, two rooms packed to capacity, it was after three Vegetarian Quesadillas kissed by Corn Smut that the Dessert table shined thanks to Rice Pudding, tiny Alfajores, Pan Dulce and Tres Leches crowned by toasted cream with a texture like Meringue.
Originated in Brenham in 2015 many will cite Truth BBQ as the best in Houston, its current rank of #3 on Texas Monthly’s statewide list suggesting something even more from pitmaster Leonard Botello’s smoked Meats served from a sprawling space in The Heights.
Both traditional and inspired, Saturday’s Whole Hog taking notes from Carolina while Tater Tot Casserole and Corn Pudding step away from Beans, Mac’ and Slaw, savvy guests will make use of online pre-order to skip lines over an hour – though personal experience suggests front-of-house issues.
Homey despite the success, guests in gameday attire expected on College Football opening weekend, it was just past 2:30pm that staff was found struggling to keep pace, the pre-paid Tres Leches “sold out” and Brownies from the website “not made in months” leading to a bag packed with alternatives and minus a side of Casserole.
Unpacked on an indoor table, modern country at a dull roar overhead, it was after snapping a few quick photos that first bites thankfully showed why people line up as Truth’s Brisket packs a lot of Pepper around rendered fat and supple flesh while Ribs and Duroc Pork are each flavored well enough to be enjoyed without housemade Sauce.
Not forgetting Brisket Boudin, a Cajun masterpiece balancing Garlic with Burnt Ends inside a snappy Skin, sweets come from Janel Botello and baker Laquita Wilkins, the Banana Pudding offering unrivaled texture thanks to thick Cream while Olive Oil Cake (offered to replace more expensive Tres Leches) fell far short of Banana layers divided by Frosting and Caramel.
Cookies and Cream Cookie – Vanilla Cookie, Oreo Cookies, White Chocolate Chips, Creme Filling, White Icing
Capitalizing on the success and rapid franchising of crumbl Dirty Dough is the newest entry in an expanding field of Cookies, the weekly menu and packaging now all-too-familiar though flavors have thus far steered clear of imitation.
Owned by Bennett Maxwell, his idea born out of an Arizona dorm, Dirty Dough builds Cookies “from the inside out” such that each baked round features some sort of filling inside soft Dough and a crisp rim with variable additions.
Another brand sued by crumbl, Maxwell making the most of it for exposure, Dirty Dough’s first Vegas location opened not far from Hemsley and McGowan’s though an early look suggests better customer service plus an array of Ice Cream.
Home of “super-stuffed cookie bombs” this week’s five choices included well-executed Cookies and Cream plus Peanut Butter Cup, but for those seeking something more innovative both “Doh!” and Caramelita capitalize on quality Caramel while “secret” Chocolate Raspberry strikes a perfect balance of Fruit and Cocoa.
Anyone familiar with dining in Las Vegas will know the name Marc Sgrizzi, his original location giving way to Pizzerias followed by a Trattoria and even a hotel venture prior to a new eponymous venture located on South Rainbow.
Self-taught, with over four decades of experience, Sgrizzi Ristorante & Bar promotes itself as a traditional Italian eatery while an attached market offers everything from import specialty goods to handmade Pasta and Desserts from Pastry Chef Roman Ritz.
Open for Dinner Tuesday through Sunday, the recent addition of Sunday Brunch from 9am to 2pm perfect for NFL football at the bar, it was on a Thursday prior to noon that a collection of Pastries were enjoyed and whether one selects better-than-average Cornetti or impressive Pan Suisse the real star are Sfogliatelle with faultless layers and lemony filling nearly as good as those in Naples.
Italian for “to crave” Bramàre comes from Batch Hospitality and the owners of Table 34, their new eatery at 3900 Paradise Road described as a late night Cocktail bar and Italian tapas-style Restaurant built on timeless craftsmanship with a modern twist.
The brainchild of Evan Glusman and Constantin Alexander, their decision to purchase Table 34 from longtime owners bringing Chef Joe Valdez III over to Bramàre, it is once eyes adjust to sultry lighting that guests will notice brick juxtaposing wood and dark suede while music bumps softly overhead.
Planned to remain open late, “about 3am” by report, it is at the Bar led by mixologist Oscar Takahashi that top-shelf Spirits fuel modern interpretations of classic Cocktails including an Old Fashion or Negroni plus modern takes on Espresso Martini and Pisco Sours.
Divided into small, medium and large plates plus Pizza and Pasta, each section featuring Ingredients uncommonly found off-Strip, groups will benefit by inquiring about portion sizes before ordering as most items come shareable – the Soup with lots of Cheese served piping hot while Focaccia is outshined by “The Toast” which eats like Grilled Cheese in its spicy and idyllic form.
Going Gluten-free for fried Mushrooms, a crisp batter surrounding Hon Shemijis topped by Garlic-Chili Sauce, Broccolini as well as Caponata are classics executed well while the Aussie Wagyu Steak comes beautifully cooked and sliced alongside crispy Potatoes.
Not forgetting handmade Pizzas from a gas oven with crisp Crust and innovative toppings, Valdez’s “Beef Cheeks” shine thanks to Soffrito and Shallots while Artichoke’s find themselves upgraded by Heirloom Tomatoes plus Truffle Cream on an eponymous Pie.
Not a place to forgo Dessert, four selections plus Gelato comprising Bramàre’s early offerings, it is safe to assume no Tiramisu in town resembles this version with Chocolate-dipped Grissini as utensils though the real star of the show is fried Focaccia served in bubbling Blueberries that is best enjoyed with a Coffee Mocktail called Caffe Lungo Bosco featuring Baking Spices and Morel Mushrooms.
Since 1973 Farm Basket has been a local favorite in Sin City, the outpost on West Charleston still going strong from 10am until 9pm daily even as other locations have come and gone across the years.
Owned by Billy Bayne and family since 2018, historic signage maintained alongside longtime catchphrase “Carried Away with Quality,” guests old and new will discover a concise menu centered on Chicken and Turkey served in various ways plus sides and drinks.
Undoubtedly an icon, nearly 50 years of business a rarity in Las Vegas, service is friendly and fast while portions prove generous across Coleslaw, velvety Mashed Potatoes and the “Gobbler” featuring Fried Turkey Breast on a Toasted Hoagie with sides of Cranberry Sauce and Miracle Whip.
Sticking to classics in the age of Social Media, @FarmBasketChicken occasionally adding contests or specials, Fried Chicken proves juicy whether as Strips or on the Bone beneath crunchy Batter while “Clucketos” see pulled Poultry wrapped in Corn Tortillas beneath shredded Lettuce and Cheese.
Known for housemade Rolls with Citrus Butter, enjoyable with a bit less rise than prior, the Fries come crisp and golden while Mashed Potatoes reminisce of KFC right down to the texture and Gravy.
LES FRUITS ROUGES – calamansi posset, berry medley granita
2022 Inniskillin Cabernet Franc Icewine
LE MAÏS – corn cake served warm, plum confit, sweet corn ice cream
LA FRAMBOISE – guayaquil ganache, coconut snow, raspberry sorbet
Espresso, chocolate, brown sugar
Pineapple Pound Cake
As a local it is easy to overlook some of Las Vegas’ most exclusive eateries, but rest assured that for the last 19 years few have performed as consistently as L’Atelier de Joel Robuchon where Chef Anthony Taormina now leads a youthful kitchen focused on excellence Thursday through Monday from 5pm until 9pm.
Last visited in December 2010 under the direction of Steve Benjamin and Kamel Guechida, both men continuing a fine tradition of former Robuchon Chefs moving on to larger things, August sees L’Atelier back from vacation with a Seasonal Discovery Menu that continues to highlight “The Chef of the Century’s” contributions to gastronomy.
An experience best enjoyed at the counter, General Manager Jim Bibbee directing an experience that is personal yet professional, L’Atelier’s room remains modern yet comfortable in black and red as light music matches a pace that is customized to each diner’s preference.
Offered Grand Cru pairings with dinner, a total of nine courses and two supplements, things began with a classic pairing of Champagne and Caviar before moving onward to Bluefin Tuna in two forms including a memorable bite supported by Shiso fried in Tempura.
Next presenting a floral Chablis with notes of Apple, beautifully suited for Tomatoes atop Cheese, fans of Robuchon’s Foie Gras Ravioli will be happy to know the dish continues to shine with delicate Pasta bathed in Broth perfumed by Herbs from Chef Taormina’s garden.
Trying to go easy on Bread, though the Viennoiserie and a disc of Echire Butter proved irresistible, German Sauvignon Blanc proved a welcome surprise first supporting a Scallop with Paprika Oil and then Butter-poached Lobster adjacent cooked Vegetables.
Seeking balance rather than something overly bold in 2015 Chateau Lynch Bages Pauillac Grand Cru, its Berry notes and earthy linger well-suited to L’Atelier’s famous Burger as well as A5 Wagyu with Peppercorn Sauce and Joel Robuchon’s “Purée de Pomme,” it was upon hearing about this diner’s Hungarian heritage that the Sommelier graciously added a pour of 2017 Royal Tokaji 5 Puttonyos to a pre-Dessert featuring Calamansi.
Never hesitating to overdo it at Dessert, Chef Gilbert Peña’s newest addition called “Le Mais” a rustic ode to Summer that evokes plenty of nostalgia, fans of unique Sweet Wines should look closely at Inniskillin Cabernet Franc Icewine with enough tannin to match Chocolate, Raspberries or both.
Back from Summer vacation Friendly Donut House remains a Henderson staple for good reason, opening hours as early as 4:00am daily finding shelves full of fried Dough paired to pleasant customer service.
The sort of place built for Veterans to linger over Coffee, a strip-mall on South Boulder Highway playing host to regulars for decades, fans of classics will find lightly fried Yeast rings beneath Glaze while those who favor Cake can choose Vanilla or Chocolate with Sprinkles, Cinnamon Crumble or plain.
Also offering Longjohns and squared-Bismarcks, the later piped with Cream or Custard, Buttermilk Bars are textbook thanks to penetrant Sugar plus Icing in a variety of flavors while the Bear Claw and Apple Fritter are easily Sin City’s best and well-worth the drive, cost and calories thanks to the golden exterior and Cinnamon-spiced Fruit inside.
Described as a “Faith-based” business Abel’s Bagels opened late-2022 at 7150 S Durango Blvd Suite #130, owner Nick Pace of an organic juice bar in Roslyn New York hoping to bring “authentic” New York Bagels to Sin City along with other favorites from “Nook’s Organic.”
Inspired by the Bible’s Abel and Mr. Pace’s commitment to quality it is from 7am Monday through Saturday and 8am Sunday that Abel’s offers not only hand-rolled, boiled and baked rounds but also Sandwiches, Smoothies and Acai Bowls.
Sourcing good Ingredients and Coffee, high-gluten Flour the backbone of any proper Bagel, Abel’s collection includes all the favorites save for Egg while Cream Cheese is offered on its own or with up to three mix-ins ranging from Fruits or Vegetables to Macha and Peanut Butter.
Friendly in terms of service, though prone to selling out of top choices early on weekends, Bagels run $1.75 a piece with discounts by the dozen for specimens with a good skin and light crackle that quickly gives way to a chewy center that performs at nearly New York standards whether flecked in Seeds or dotted with Raisins.
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 Tuesday that fifteen items were procured for tasting and shared by a group during workhours.
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, Ring and Polvoron Bismarck Donuts, this day featuring a dozen varieties ranging from Pandan to Guava Cheesecake and several styles featuring Flan.
Also bringing back the Strawberry Shortcake Donut for warmer weather, plus new items for each holiday, fans of savory selections will be delighted to know Ramir recently Mango Cheesecake as well as a version topped with Guava Gelee.
The only place in town for Ensaymada, traditional Cheese or Ube Cream, additional specials such as the Tres Leches Cake and Cookies sell out early for good reason even though the Buko Pie remains Purple Potato’s best item.
Visited thirteen 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 Chips, an Amuse matching Wagyu Empanadas to crisp Lumpia and all-new starters including Summer Corn Bisque.
Not forgetting Tammy’s Milk Bread, nor lightly seared Tuna in an herbaceous Crust, Steaks on this evening included two from Creekstone Farms plus sides including trimmed-down Mac & Cheese and Wagyu Fried Rice.
Not forgetting Marty’s Hash Browns, a mandatory part of any meal at Scotch 80 with Mushrooms in 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 Dulce de Leche Molten Cake.
PANCAKES WITHOUT BOUNDARIES – Double Stack of our Buttermilk Pancakes, Grilled Strawberry Maple, Butter Pat
GRADE SCHOOL BREAKFAST – French Toast Sticks, Cinnamon Sugar, Strawberries, Fig Leaf Caramel, Rice Krispie Ice Cream
Proudly queer owned by Kristina Liedags Compton and Rachel Sillcocks Hilda and Jesse recently captured a Michelin Star for their brunch and dinner space in North Beach, the focus on #funluxury making headlines since the start and seeing Chef Kristina named a 2024 James Beard Semifinalist for Best Chef: California.
Catercorner to Washington Square, a concise space where both owners contribute fine dining experience including tableside service, it was after a short wait due to lingering guests that two sat down near floor-to-ceiling windows bathing the room on light.
Born out of Brunch for Dinner pop-ups, with a menu rethinking classic dishes offered as a $49 3-course Prix Fixe, $85 Chef’s Adventure or a la carte, those opting for the latter will find diverse influences highlighted by quality Ingredients and portions outpacing the pricetag.
Friendly in terms of service, each team member including the Chef chipping in to serve, bus or offer an explanation, course one featured boldly spiced Duck Wings served hot from the fryer while a “Shrimp Toastie” to follow riffed on Cantonese Dim Sum topped in Microgreens.
Named after the couples’ grandparents, each owner providing a name, Hilda’s Iced Coffee proves thick with subtle sweetness well-suited to Beef Tongue soft as Pot Roast or “Gayest Pancakes Ever” AKA Pancakes Without Boundaries AKA fluffy clouds of Buttermilk drowned in Cream, grilled Strawberries and Maple Syrup.
Regretting not ordering the Chef’s Adventure a little, though everything thus far was exceptional, regardless of what menu is selected no table should go without Hilda and Jesse’s “Grade School Breakfast” matching fried French Toast to Fig Leaf Caramel and Ice Cream that tastes identical to Rice Krispies Cereal.
