Despite shuttering Fiona after just nine months Chef Nicole Rucker has bounced back in a big way with Fat + Flour, the kiosk with limited-hours giving rise to a larger space inside Grand Central Market and now a full-fledged storefront at 11739 Washington Blvd.
Known through years baking for others including Travis Lett and James Starr, plus 2019 cookbook “Dappled,” Rucker’s collection now changes monthly or more often though signatures such as Key Lime and Chocolate Chess Pies are available daily (unless they sell out, as they do frequently.)
Also offering Salads, Sandwiches and Quiche at the new spot, a cozy space with seating, service proves curt but efficient while prices are on par with what might expect in Los Angeles for artisan Baked Goods.
Smart to start with a $4 Biscuit still-warm from the oven at 9:30am, layers separating delicately around Apple Butter, Rucker’s Gluten-Free Coconut Macaroon Pecan Brownie is rich and dense while an Oatmeal Raisin Cookie with Coconut offers a crisp ring around the more-pliable center.
Skipping signatures this time for seasonal flavors, America’s best Crust supporting Bananas, Cream and Custard, fans of salty-sweet pairings will find lots to love about Peanut Butter Cream beneath Whip on a crushed-Pretzel base.
Deconstructed key lime pie – fior di late ice cream, lime gel
Flan – Traditional custard, caramel, lemon curd
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 Eggs with three types of Roe to a “Caviar Bomb” followed by Baby Scallops topped in Thai-style Sauce.
Not forgetting Hamachi unveiled in a swirl of smoke with Duck Liver and Apples, or creamy Cheese with Butternut Squash and Fruit, EDO’s Cracker-thin Bikini Sandwich cannot be ignored even in the face of fried Artichokes or indelible Uni Toast each with Golden Osetra Caviar.
Happy to see two previously tasted Pastas, Crab Culurgiones in Lobster Sauce somewhat akin to Quenelles de Brochet, Honeynut Squash Caramelle offered an elegant transition to Scallops in Mussel Sauce followed by tender Pork and Potatoes brightened by pickled Salsify.
The second visit In four days, an almost entirely different menu attesting to the skills of Chef Oscar and Tayden Ellamar. Dessert saw Key Lime Pie revisited along with sharable Pistachio Tiramisu and Roberto’s family-recipe Flan paired to nearly 100 year old Sherry.
Salted Dark Chocolate Caramel, Coconut Bonbon, English Toffee, Soft Caramel, Sea Salt Caramel, Almond Cremes
Simply described as “two sisters, with their mom’s help, learning the lost art of Candy making and how to run a business to raise money for school trips and fun activities” it is safe to say most of Las Vegas has never heard of The Confection Kitchen, but thanks to a generous gift this writer can confirm the products suggest some degree of mastery developed along the way.
Well-priced from their square site, most items $12 per 8oz, consistency suggests quality Cocoa whether Milk or Dark coating insides of cooling Peppermint, chewy Coconut or gooey Caramel.
Not one to skip English Toffee, its brisk break and pronounced butteriness here wrapped around Chocolate and Pecans, contact owners directly for special orders available for pick-up or delivery.
Consistently one of Las Vegas’ toughest reservations Delilah debuted at Wynn in July of 2021, the “social dining” experience from L.A.’s h.wood Group making good use of Michelin 2* Alex’s former footprint with million dollar upgrades and aspirations to redefine a modern day Supper Club.
Long awaited and debuted with an opulent Grand Opening of A-List celebrities, guests are immediately met by a small foyer before entering the thirty-seat Little Bubble Bar whose rich fabrics overlook the main Dining Room two floors below.
Accessed via double staircases, with bronze and marble gilding the space envisioned by Wynn’s Todd-Avery Lenahan, tables reside between a main stage and larger bar with posh materials and wood surrounded by plaster ceilings above numerous original paintings.
Fusing interior to outside via paired courtyards, one abutting the Chef’s Table and secret dining room directly accessed via the kitchen, it was in the middle of the action that four diners sat Wednesday to enjoy forteen plates from Chef Josh Smith and team.
Over-the-top in a good way, from contrasting patterns and custom porcelain to gracious servers with encyclopedic knowledge of the Chef Smith’s Cuisine, it is once Beverages are ordered that tables receive complimentary Milk Bread, each slice piping hot with a delicate crumb ready to be slathered by some of the best Butter in America.
Sparing no expense in terms of Ingredients or décor, Josh’s King Crab Caesar enjoyed amidst murals and mirrors, Appetizers from Chef Smith continued with Hamachi Sashimi dressed in Chiles and Crab Cakes that certainly bring the Meat with almost no filler.
High energy in the main room, easy for conversing until live music starts, additional small bites include Wagyu Beef Sausage wrapped in crunch Croissants and “Delilah’s Famous Chicken Tenders” that justify their signature status in terms of both taste and texture.
Onward to Entrees, Delilah’s Beef Wellington omitted in favor of the Burger and new items such as Wagyu London Broil, Jumbo Prawns make fast fans thanks to complex Mole amidst Sweet Potato Dumplings.
Not forgetting Pasta, housemade Cavatelli beneath sweet Crab and spicy Vodka Sauce, it remains pretty tough to beat Chef Smith’s vertical Macaroni with Mimolette Fondue and Black Truffle Béchamel brought over from Bardot at Aria
Growing livelier by the minute, but never too loud, it was around 8:15pm that the Captain poured Molten Chocolate overtop “Kendall’s Slutty Brownie,” but no matter how good this or Delilah’s Rocky Road Sundae are it will still take more to outpace Josh’s Grandmother’s world-class Gooey Butter Cake as Las Vegas’ best Dessert.
Cappeletti, short rib ragu, vodka sauce, parmesan, basil
Truffle Cavatelli, Salchichón, Bone Marrow, English Peas
2018 Poderi Aldo Conterno Bussia Barolo
Kurobuta pork cheeks, black truffle, vermouth sauce, black trumpet mushrooms
Deconstructed key lime pie, flor di late ice cream, lime gel
Sake kasu panna cotta, vanilla, arbequina olive oil
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 with several of Chef Oscar Amador’s signatures making their way over from the flagship.
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 Olive Oil Gelato with Caviar to briny Oysters following Baby Scallops topped in Thai-influenced Sauce.
Visited on this day during a Wine dinner, several courses matched to stories from Poderi Aldo Conterno, Cold Leeks with dueling Roes showed great restraint before Jidori Chicken Escabeche adjacent delicate Cephalopod Charcuterie.
Not forgetting Hamachi unveiled in a swirl of smoke with Duck Liver and Apples, before transitioning to Red, EDO’s Bikini Sandwich cannot be forgotten even in the face of Japanese Sweet Potatoes or indelible Uni Toast with Ham and Truffles.
Going all-in on Pastas, #instafamous Truffle Cavatelli joined by Short Ribs in Vodka Sauce plus Spinach Raviolini in nutty Pesto, 2018 Barolo found its match in Kurobuta Pork with Black Truffle and Vermouth Sauce prior to two new Desserts from Oscar and Tayden Ellamar.
Red Velvet Cake Doughnut with Cream Cheese Frosting
Peanut Butter and Jelly Doughnut
Horchata and Churro Doughnut
Lemon Poppyseed Doughnut
Sir Mocha Lot with Coffee Glaze Doughnut
Pink Fruity Pebbles Doughnut
Oreo Vanilla Doughnut
Blueberry Cinnamon Toast Doughnut
Red Velvet Cake Doughnut with Peppermint Frosting
M&Ms Vanilla Doughnut
Chocolate Chip Vanilla Doughnut
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.
PERSIMMON & PROSCIUTTO – fuyu persimmon, prosciutto, parmiggiano, sage, saba
BURRATA & MUSHROOMS – chili crisp, roasted local mushrooms, grilled sourdough
SALMON KAMA – kombu cure, pomegranate glaze, pickles, lettuce wraps
PIG & THE APPLE – soy cider glazed pork belly, apple miso butter, rose apple kimchi
TUNA TATAKI – mushroom poke, uni ponzu, chili oil
BRAISED SHORT RIB – red wine coffee braise, horseradish cream, butternut squash puree
MUSHROOM POLENTA – local mushrooms, chive creme fraiche
CHINA RANCH DATE CAKE – caramelized kabocha pumpkin, miso toffee sauce, ginger ice cream
MOM’S BANANA BREAD – local wildflower honey, good butter, sea salt
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 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 Burrata spread on Toast with Mushrooms is brightened by Chilis.
Lucky to score one of the night’s Salmon Collars, limited in number and peerlessly prepared alongside Lettuce Wraps, do not overlook Tuna or Cornmeal each matched to Mushrooms or the Coffee-braised Beef served spoon-tender atop pureed Squash.
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.
Previously a novelty store 1228 MAIN is the culmination of a journey that began as a Bread stand at the Downtown Summerlin Farmer’s Market, David Robins, Dustin Lewandowski and Sébastien Polycarpe bringing their collective talents to the Arts District with impressive results.
A partnership with Wolfgang Puck, Robins having opened five of the Chef’s projects over the past three decades, it is upon entry that guests will note a Barista stand and two glass cases including one filled to the top with Pastries from the hands of men previously employed by names including Savoy and Robuchon.
Open for Breakfast, Lunch and Dinner with Puck having moved his Bread production for all of Las Vegas to the expansive kitchen, it is from the counter or at a table that orders are placed for everything from well-priced Coffee to Soups, Salads, Sandwiches, Appetizers and Entrees.
Surrounded by paid parking and buzzy Bars, though 1228’s Wine and Spirits shouldn’t be overlooked, Saturday dinner featured a wide array of items shared by fourteen guests.
Beginning with Breads and Spreads, Multi-Grain Rye and Cherry Walnut that wouldn’t be out of place at a Michelin 3* Restaurant matched to Green Garlic Butter and Liver with Cherries, 1228’s Pear & Apple Salad proves light and seasonal with just enough acid to magnify each component.
Onward to Appetizers listed as “Small Plates,” spoon-tender Pork Belly offered beneath roasted Peaches, Grilled California Squid finds itself dazzling amidst Beans and Olives while Hand-Cut Steak Tartare reaches new heights with Almonds and Chilis atop layered Potatoes.
Not surprised to see Pasta at a place associated with Puck, Handmade Farfalle matched to spicy Sausage and Spaghetti boosted by Pancetta plus Chilis, predictions in August that the Pot Pie would be equally compelling in December couldn’t be truer.
All-in on Desserts, the Amalfi Lemon Cake standing tall and proud, suffice it to say that no matter how good the Flourless Chocolate Cake never stood a chance against Sébastien’s Basque Cheesecake or gooey Pineapple Butter Cake imbued with Buttermilk.
BOURBON FUDGE BROWNIE – Brown Butter Bacon Ice Cream
GLAZED DONUT BREAD PUDDING – Three Rum Caramel, Vanilla Crème Anglaise
Ground-breaking since opening Carson Kitchen’s greatness has seemingly become so expected that many are prone to overlook it, but on Thursday night 124 South 6th Street was jammed-packed for a menu that continues to exude creativity, quality and the sort of Food that challenges without compromise yet always seems delicious and familiar.
Fortunate to have tasted every new plate at Carson Kitchen since summer of 2015, Chefs Harwell, Simon and team forever rethinking even longtime best-sellers, it was alongside Cocktails that dining began shortly, “Everybody Loves Monica” well-suited to iconic Chicken Skins, bubbling Bacon Jam and Tempura Green Beans with Pepper Jelly Cream Cheese.
Continuing with more Skins, equally enjoyable today as in 2014, Duck Tacos stand out thanks to Basil Cream juxtaposing lean Meat while Hotdog Burnt Ends and Oysters grilled with spicy Pork are each brilliant plates riffing on tradition.
Again rethinking Beets, this time more hearty with Grains for colder weather, the Bok Choy Wedge is also quite weighty but a nice side to seasonal Flatbreads including Mediterranean Mushrooms and Short Ribs with Red Pepper Béchamel.
Herbaceous across both “Shut Up, Cory” and “Lucky #13,” the latter’s Red Wine well-suited to a Meatloaf Sandwich, Honey-glazed Salmon or Pork beneath Apples and Chutney, Spinach Salad and Hemp Seed Pesto Shrimp are fare better than “Root Veg” rendered largely one-note by Gochujang Miso.
Glad to see “Piper’s Choice” again, an Espresso Martini built better than the rest, “one of each” Dessert is not enough when talking about Latte Cheesecake atop Chestnut Pudding, Las Vegas’ best Brownie or Donut Bread Pudding that somehow keeps getting better with time.
Dulce de Leche Ganache with Cinnamon Ganache Cronut
Opened in October 2022 where Payard used to stand it seems as though Dominique Ansel’s arrival in Las Vegas was long overdue, the celebrity Chef’s Los Angeles location now shuttered and Sin City’s continuous stream of tourists ready to pay $10 for a Viennoiserie that first generated lines over a decade ago.
Originally encountered by this writer as Pastry Chef at then Michelin 3* Daniel, his 2011 departure to SoHo a risk that has reaped rewards a thousand times over, 2023 finds Dominique Ansel a global phenomenon and 2017 JBFA winner whose hybrid Croissant-Doughnut has spawned countless copies including several right here in Sin City.
Known for an approach touting “unlimited possibilities,” a rotating collection of Entremet lining cases surrounded by Pastries and merchandise, Dominique Ansel Las Vegas sees the area left of Caesars’ entrance bright white and bustling with guests looking to snag a flaky Ring filled with creative Ingredients including Cinnamon-heavy Dulce de Leche while others just pose for selfies.
More than double the price in 2012, a combination of “Strip-pricing” and fame, better bites from Ansel include the Brenton Butter Pastry here called DKA but better known as Kouign Amann as well as weighty Cookies.
When Purple Potato releases new items it is time to get in line, Ramir Bolanos DeCastro’s boundless creativity making it uncertain when the next chance will be to sample stellar Cinnamon Buns or the sweet yet savory Cheesy Yema Tres Leches.
Home to a rapidly expanding population with some 40,000,000+ yearly visitors it stands to reason that hundreds of millions of folks have tasted Carl’s Donuts since 1966, yet it was not until April 2018 that the supplier of untold numbers of Coffee Shops and Convenience Stores finally re-entered the retail arena with a store on East Sunset.
Last available direct-to-consumer over two decades prior, various middle-men including everything from Casinos to spots like Grouchy John’s offering Carl Sanders’ Pastries in the intervening years, 2023 finds Carl’s now fueled by #influencers and like-for-like promotions despite products that lag far behind local competition.
Officially addressed 3170 East Sunset Road, close to Wayne Newton’s Casa de Shenandoah, it is across several cases that Carl’s offers “Top Shelf,” “Classic” and “Fancy” flavors plus poorly-laminated Croissants and Danishes.
Me-too more than innovative, the “seasonal” menu featuring Ube Croissants and artificially-flavored “Strawberry” Shortcake, Carl’s Fritters are smaller and greasier than Friendly or Pink Box and more comparable to Winchell’s or Krispy Kreme.
Built for volume and better with classics like a Cinnamon Roll, though the version resembling a Persian with Granulated Sugar atop Cream Cheese is frankly awful, Pumpkin Spice Cake performs well, as does the Boston Creme Bismarck.
Grinch – Yeast Doughnut, Green Frosting, Chocolate Whip, Grinch décor
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, each “DoughCro” sees layers separate nicely beneath Frosting while specials including Ginger Snaps and Grinch are also highly recommended.
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.
Triple seared Snake River Farms NY Strip (Sea Salt, Tellicherry Pepper / Soy, Sake, Mirin / Uni, Miso)
16oz Creekstone Farms Bone in Filet, 36oz Snake River Farms American Wagyu
A5 Satsuma-Gyu Cowboy Steak from Kagoshima, 18oz Flannery 14day Dry Aged Bone in NY
Garlic Potato Puree
Famous Hash Browns – Brie Fondue
Forest Mushroom, Porcini & Foie Gras Foam
Potato au Gratin – Russet Potato, Jewel Yam, Butternut Squash
Lobster Fried Rice – Lap Cheong, Farm Egg
Grilled Asparagus, Bearnaise
Sorbet Trio – Grapefruit, Pomegranate, Pear
Sticky Toffee Pudding, Vanilla Ice Cream
Biscoff Cheesecake, Tuile
Visited eleven 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 Chef Marty Lopez, Tammy Alana and General Manager Jorge Pagani 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 Urchin to Caviar and all-new starters including seared Duck Liver and grilled Octopus on par with that in Madrid or Barcelona.
Not forgetting Tammy’s Milk Bread, especially wrapped around katsu-fried A5 Wagyu and Truffle Aioli, do not forget Scotch 80 was the first in town to flambee their Shellfish Tower tableside and the Shrimp Toast with Ikura Chili Jam Aioli isn’t something to miss, either.
Next served something special, Snake River Farms New York Strip seared thrice but still medium rare despite layers of complexity, Beef continued as four top-cuts including spore-aged Flannery Beef and a Cowboy-cut of A5 Satsuma-Gyu from Kagoshima.
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.
BBQ Chicken Hand Pie – Barbeque Chicken, Potatoes, Onions, Green Onions, Cilantro
Young Coconut Pie – Young Coconut Meat, Custard, Coconut Streusel, Butter Crust
Ube Ring Brioche Donut
Ube Flan Creme Brulee Donut
Pandan Polvoron Donut
Calamansi Pie – Calamansi Custard, Meringue, Butter Crust
Churro & French Maple Layered Donut
Ube Layered Donut
Leche Flan Layered Donut
Strawberry Cream Layered Donut
Leche Flan Polvoron Donut
Guava Cheesecake Polvoron Donut
Strawberry Flan Polvoron Donut
Ube Velvet Cookie
Peach Mango Almond Croissant
Ube Fudge Brownie
Mini Bibingka
Ube Croissant
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 Saturday that twenty-two items were procured for tasting, even a savory in addition to recently-added Donuts, Croissants and Bibingka.
Never actually gone from the local food scene, the rebranding of Yonaka and Purple Potato followed by a consulting gig at McCarran, Chef DeCastro’s current lineup continues with Croissant and Polvoron Bismarck Donuts, this day featuring a dozen varieties ranging from Pandan to Guava Cheesecake and several styles featuring Flan.
Also adding a Churro French Maple Layered Donut for colder weather, complete with Whipped Cream, fans of Coconut should still head straight for lavish Young Coconut Pie or the daily-special Donut when available.
Scaling back “Monster Cookies” to approximately 4” Ube features a crisp rim and molten center while additional specials such as the Tres Leches Cake and Ube Brulee Cinnamon Roll sell out early for good reason.
Unquestionably Las Vegas’ top choice for French Pastry over the past 8 years Rosallie Le French Café continues to show well on-site or to-go, a Saturday morning visit finding Pastries carefully arranged with several still warm and both the Croissants as well as the Danishes still the best in town.
Crispy Sweet Potatoes – Chili Garlic Crunch, Cotija Cheese
Espresso, Ice
NY Cheesecake, Raspberry Sorbet
Warm Valrhona Chocolate Cake, Vanilla Ice Cream
Passion Fruit Meringue, Passion Fruit
Creme Brulee, Pomegranate Sorbet, Streusel
Last visited in July, a total of twenty-four times prior including a yearly tradition, it was alongside four others on Friday night that Jean Georges Steakhouse once again found the kitchen executing at a high level.
Led by Chef Sean Griffin since 2015, including a renovation that upgraded décor and delivery of pristine Proteins and Produce, guests entering Jean Georges Steakhouse are greeted first at a podium before being led to spot-lit tables, the mood upscale but never stuffy while prices track similar to other like-Restaurants that feature far less creative cuisine.
Decorated in gold, and buzzing with activity, it was at a long table that carte blanche was deferred to the kitchen, Beverages quickly followed by buttery Loaves of Brioche and familiar appetizers such as truffled Wagyu Carpaccio atop Pate a Choux plus seasonal Shellfish and signature Egg Toast.
Always inventive, Foie Gras with Figs and Almonds flawless, Salads and Short Rib served as a segue to grilled Meats, Escarole with Apples lightening the load before Rib Cap and Ribeye of F1 Wagyu cooked Medium Rare.
Adding a few seasonal sides, spicy Sweet Potatoes juxtaposing truffled Pasta and Jumbo Prawns, it was a delight to see Wagyu Brisket back for the first time since covid-19 and no guest should leave Jean Georges without a taste of the city’s best Fried Chicken.
Refreshing the palate between bites of lean Piedmontese Filet Mignon with Sprouts and Lobster Mashed Potatoes Dessert saw Creme Brulee plus old favorites down the line, Chef Vongerichten’s Chocolate Cake served with tableside theatrics and followed by Cheesecake but no Apple Pie.
HOT CHARCOAL-GRILLED SHELLFISH PLATTER – Oysters, Maine Lobster, Golden King Crab, Stone Crab, Kona Blue Prawns brushed with Confit Garlic, Lemon & Espelette, White Truffle Butter
ITALIAN WHITE ALBA TRUFFLE TAGLIATELLE – Parmesan Nuage, Brown Butter, Chive, Alba White Truffles Shaved Tableside
ORA KING SALMON – Tamarind Black Garlic Glaze, Coconut Green Curry, Toasted Peanut
A part of the Bellagio since opening, first as Aqua but since reborn twice as MICHAEL MINA Restaurant, it was as The Strip shuttered that eight guests sat down for a meal never to be forgotten and now with the Pandemic but a memory the Restaurant remains remarkable under the direction of Chef Raj Dixit.
Always a special place, and on this particular evening again completely full, it was in the Private Dining Room that four friends were situated just past to 6:00pm, Carte Blanche once again deferred to the kitchen who opted to prepare a menu of pure opulence.
Designed as an eight-course menu, with white glove treatment afforded to all in attendance, it was following a Champagne toast that the night started with Michael Mina’s timeless Caviar Parfait commanding attention from black Eggs to crispy Potato Cake with palates cleansed between bites by Belvedere Vodka.
Delivering Mina’s housemade Laffa next, the first of many baskets complimented by a trio of Spreads, Shellfish comes as a tremendous display whether raw or char-grilled with Garlic, the White Truffle Butter on its side foreshadowing housemade Pasta blanketed with tableside shavings.
Pairing each savory with Wine for those so inclined, Salmon given Thai treatment offered with Riesling, Duck with its Liver each arrived flawlessly cooked alongside a quartet of condiments ranging bitter to sweet.
Not holding back with A5 Miyazaki Wagyu plated simply with classic Bordelaise, California Cabernet matching its richness, Dessert is always an all-in affair on this evening finding Michael’s famous Root Beer Float alongside “The Lemon,” Chocolate Mousse and silky Panna Cotta.
Previously located inside Suite 242 of 6380 South Valley View Boulevard, but now sold retail at a pair of sites in town, Chocolate Chip Cookie Company continues to serve Las Vegas’ best collection of locally made rounds.
Focused on “Bringing the Cookie Back,” and also available only by delivery, it was late 2018 that Jovan Mesa-Glennon and husband John opened their small store and business continues to grow today.
Baking everything from scratch, Jovan’s secret recipes yielding the sort of Cookie that blossoms a bit around the edge before becoming crisp, it was based on prior experience that two-dozen were ordered for work, the business’ namesake buttery with just enough Vanilla and Cinnamon to perfume the palate while chunks of Bittersweet Chocolate are partially melted throughout the center.
Next tasting Half & Half followed by Chocolate Chip Banana, the addition of Nuts to Mrs. Mesa-Glennon‘s Batter proves predictably delicious while “Just the Dough” is textbook chewy with oodles of nostalgia.
Prioritizing customer safety by individually bagging each Cookie at no extra cost White Chocolate Macadamia wins guests over by way of natural sweetness and toasty spots in juxtaposition to sugary Toffee Chocolate Chip that is also slightly salty and heterogeneous from bite-to-bite.
Titling their version of the Snickerdoodle a “Cinnamon and Sugar Cookie,” the granulated top plus plenty of Butter making each mouthful sugary and moist, fans should be sure to follow @thechocolatechipcookieco on Social Media where specials such as White Chocolate and Craisins or Pumpkin Café Marshmallow are frequently announced.
