As much an American success story as anything in the Social Media era Jeff’s Bagel Run has grown from a pandemic home business to 20+ stores including one that opened on February 4 2026 in Suite 107 at 9400 South Eastern Avenue.
Begun when Jeff and Danielle Perera grew tired of Central Florida’s options, a promise of “always boiled, never toasted” Bagels first thrilling friends before opening their brick-and-mortar store in Ocoee, it has been through Franchising that the couple now sees shops in Georgia, Illinois, Texas and the Carolinas just five years later.
Made fresh throughout the day and available for online pre-order, hours from 6:30am until to 2:00pm daily occasionally seeing specials sold out, guests can expect to find roughly fifteen choices plus more fresh-made Spreads, “Treats” and Coffee from Otus.
Certainly not an “old-school” spot, Spreads like Birthday Cake and Banana Pudding with Cinnamon Sugar Bagels sure to horrify New Yorkers who grew up dreaming of Ess-A-Bagel or that elusive “perfect” Bialy, suffice it to say Jeff’s product is very good with a proper skin and medium-elasticity for a good chew.
Staffed by energetic youngsters, though the store itself is fairly basic, best bites on this first Bagel run include Everything that trends less garlicky than most, Blueberry with lots of natural Fruit flavor and Cacio e Pepe which oddly does taste a lot like the eponymous Pasta.
Finally debuted in Autumn 2023, nearly two years after Aaron Lee and Mal Gott entered and subsequently won the Las Vegas Coffee Shop Giveaway, Winnie & Ethel’s Downtown Diner has undeniably filled a niche for locals on the northeast side of the Strip.
A true success story for the Chef husband and Wife in creative design, their take on classic Americana witnessing the talents of each dovetail at Huntridge Shopping Center, guests are invited to dine from 8am until 2pm daily inside a bustling and open space.
Inspired by roadside eateries but benefited by Chef Lee’s time at upscale Restaurants including Esther’s Kitchen, Winnie & Ethel’s menu is a two-page affair focused on good Ingredients and scratch cooking while the scene is packed and bustling as music plays overhead.
Offering both a waitlist and Opentable Reservations, either strongly recommended for those planning to visit on weekends, it is with bottomless Coffee in mixed mugs that weekends feature a large Cinnamon Roll served hot and fluffy beneath a liberal amount of melted Icing.
Happy to serve Bacon, Eggs and Waffles, the latter malted with choice of toppings, those seeking something more will note everything from Steak & Eggs to a generous Chicken Sandwich, and for something truly hearty there’s always Country Fried Steak of Pork or Chicken served with Eggs, Gravy, Homefries and a Biscuit for just $17.99.
Taking a chance on the “Haystack,” a Midwest concoction here elevated by vibrant Chorizo Gravy, it was after a prolonged wait that sweets emerged from the kitchen with an apology, the Pancakes good but not special while fluffy French Toast dressed like a Bearclaw and a slice of Chess-like Pie studded with Chocolate Chips competed for top billing.
Offering over two-dozen flavors daily, in addition to freshly-fried minis available in a keto-friendly fashion, any discussion of Wicked Donuts should begin with the base, buttery Brioche or toothsome Cake enjoyable beneath tangy Buttermilk or Vanilla Glaze, though upgrading to Chocolate, Blueberry or Maple is highly advised.
Eschewing Artificial Colors or Preservatives, a fact pertinent to Cream-filled choices, suffice it to say that most will not last long whether it be decadent “Blue Suede Banana” or the more nuanced Guava Cheesecake.
Executing Ansel’s invention well, available filled, topped or coated in Sugar, Caramel Sutra continues to impress in its subtlety while “Puffernuts,” Crullers and Cubes add even more variability to the collection.
Unquestionably Las Vegas’ top choice for French Pastry for over 10 years Rosallie Le French Café continues to show well on-site or to-go, a Wednesday morning delivery finding Pastries carefully arranged with several old favorites including an Almond Croissant better than those in Paris.
Tucked inside Suite 104 of 4266 Spring Mountain Road, it was via contacting ShangHai Taste directly that catering was coordinated on Friday, Managing Partner Joe Muscaglione arriving at 11:45am-sharp with six items portioned large enough for sharing.
Still the top destination in Shanghai Plaza at the corner of Arville Street, family recipes handed down to Chef Jimmy Li comprising a concise menu of scratch-made plates, it was with all items carefully-packed and temperature appropriate that most got started with Fried Rice, a bit of tooth welcomed amidst Pork, Egg and Soy.
Now the 26th time delivered, though Jimmy’s years at 3 Villages, 1900 Asian Cuisine and Niu Gu will find many locals familiar with his authentic brand of cooking, fans of Soup Dumplings, or XLB, will be happy to know ShangHai Taste’s set a high standard, and whether one prefers Pork, Beef, Shrimp, Crab or even Gluten Free the textures and flavors are great, as too are the fried version entitled Sheng Jian with Sesame Seeds.
Again impressing with House Fried Fat Noodles, each strand slick and slightly chewy tossed with Steak, Stir-fried Rice Cakes traditionally known as Chao Nian Gao remain a personal favorite thanks to sticky-soft pillows with Salt and a bit of sweetness.
Only offering one Dessert, not “American” by any stretch, remaining stomach capacity saw Chocolate Dumplings skipped this time while guests with a sense of adventure enjoyed steamed Wheat Gluten Kao Fu with Mushrooms, fermented Soy and Ginger.
Now with two Las Vegas locations, long after franchises debuted in Florida decades ago, Bad Ass Coffee of Hawaii has been serving the Big Island for over forty years with a name that plays homage to burrows that carried Beans down the mountains in the 19th century.
Part of “the 9th Island” since 2022 on West Charleston, the menu expanding with time to include specialty Lattes and Breakfast Sandwiches on King’s Hawaiian Rolls, fans of Hawaiian Coffee will find several blends as well as 100% Kona by the cup.
Far better sourced than Dutch Bros or Starbucks, a few Koolers and Smoothies a sign of modern times, Cold Brew is smooth with soft acidity and doesn’t dilute thanks to frozen Coffee Ice Cubes while “Twisted Malasada Donuts” served warm are soft, springy and not overly sweet thanks to an abundance of Cinnamon.
Debuted in 2025 at Boca Park and open 24-hours Pinkbox Doughnuts remains Las Vegas’ premier spot for unique 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.
Fully committed to clever nomenclature, Roberto Armanino’s famous Caramel Cheesecake now “The Caramelo,” “Lemon Berry Tease” succeeds thanks to the homemade Filling and plenty of complexity while “The Big Samoan” uses Coconut for texture atop a Ring with a Chocolate Shell bottom.
Replenishing supply as necessary, high volume assuring everything is fresh, Fritters both achieve high marks while “Dubai Chocolate’” eats like its namesake on a Cocoa Cake base.
Popular with their target audience since 1996, though nothing they do here is particularly spectacular, The Bagel Cafe fills a niche and does so consistently at a fair price.
Named after its founder Gwilherm Tanguy, who gave up a career in La Défense to pursue the perfect Crêpe, a seat at 15 Rue de l’Échiquier is no easy feat, yet with a little persistence and planning Saturday found the small space full but welcoming just past 21h00.
Focused on Crêpes Salée «à l’ancienne,» not to be confused with more commonly seen Galette, it is inside the white-tiled space with contrasting black tables that guests peruse a concise menu with prices that seem like an absolute bargain compared to the rest of Paris.
A native of Quistinic in Brittany, the use of certified Organic Buckwheat Flour from a family-owned mill assuring consistency, Tanguy’s Crêpes emerge from a small kitchen with minimal wait time and pair nicely to a collection of Ciders sold by the glass or bottle.
Dining below a fresco, easy to miss for those with eyes turned to the plate, each Crêpe is exquisitely thin and Butter-crisped with fillings ranging from classic “Complète” to smoked Andouille de Guémené with Mead-confited Onions and Tomme de Priziac Cheese.
Ingredient-centric from start to finish, Bouton d’Or Butter offering richness whether opting for sweet or savory, Dessert might include Honey or Citrus but the best bet sees Buckwheat swapped for Organic Wheat Flour with more levity topped by Caramelized Apples, crumbled Sablé and Whipped Cream.
Established by Gérard Sanchez in 1992, and now expanding by franchising, Glaces Moustache opened in the French capitol in 2022 and has since become of of Paris’ top recommendations for artisan Ice Cream.
Born in Saint-Malo, the original focus on Ingredients and Dairy from Brittany still a signature of some fifty flavors, it is inside the friendly shop that guests are invited to first try samples ranging from Tiramisu to Gold-Medal winning “Amour de glace” before making a decision.
Taking a hand-made approach to everything, Pistachio winning out over Lemon Tart by the slimmest of margins, two scoops found the subtle green Ice Cream nutty but not too sweet while Paris Brest tasted like Hazelnut Butter with bits of Choux adding texture.
Owned by Fiona and Fatina Leluc a visit to Bontemps La Pâtisserie sees the sisters turning their fascination with Sablés into one of Paris’s most highly regarded Bakeries, everything inside appearing antique besides Tarts, Cookies and Sandwiches that look like expensive baubles behind glass.
Part shop and part salon, velvet accents and floral patterns all around, guests entering find themselves greeted with smiles and samples, the Shortbread crisp and buttery with just a hint of salt that lingers a bit after everything else dissolves across the palate.
Visited solo, Blood Orange and Grapefruit dominating seasonal Tarts designed to share, it was after a moment of indecision that three items were selected, a Paris Brest showcasing thinner than average Choux around faultless Hazelnut Cream while simple Lemon Cake and Chocolate Fondant each offer far more than meets the eye as a result of quality Ingredients and time-honored techniques.
Steamed Comte Cheese Souffle, Watercress and Smoked Eel Sauce
Guinea Hen poached in Lobster Butter, Salty Scrambled Eggs
Pommes Puree
Coffee Expression Biscuit, Pecan Nut, Maple Syrup
Lemon Pie, Pistachio Chocolate
Hoping to rejuvenate its dining scene Hôtel Hermitage Monte-Carlo turned to Chef Yannick Alléno, where an off-shoot of his Parisian 1* Pavyllon serves guests at an enormous rounded bar surrounding the open kitchen.
Located far off the lobby down several nondescript halls, all of it below the standards of a 5-star Hotel, it is upon entry that guests are greeted by amicable staff and led through a proper dining room in hues of blue.
Offering a Tasting Menu and a la carte options, prices comparable to other upscale eateries in Monaco, Friday evening found only a handful of seats occupied with guests outnumbered by both kitchen staff and servers.
The second most Michelin-starred chef in the world, fifteen including three in Monaco, dinner begins with a brief introduction of Alléno’s extraction method, dueling nibbles fairly basic while a non-alcoholic beverage proved complex and invigorating after a long day.
Opting for a la carte, an airy Cheese Souffle arriving first with Chlorophyll and smoky Asian-influenced Sauce, it was after sopping up every drop with simple Sourdough that a primary plate of Guinea Hen, Lobster and Eggs arrived in a lighter style of Sauce Nantua.
Paced appropriate to each group, three courses easily accommodated in an hour, Dessert referenced Tiramisu with a hint of Pralnes before Mignardises featuring local Ingredients to end a meal that was “good,” but not particularly distinctive of the Chef or Monaco.
While “storyteller cuisine” is not a style that is universally loved there are few Chefs thinking as deeply about nature as Mauro Colagreco, the Italo-Argentinian Chef and owner of Restaurant Mirazur overlooking the French Riviera.
Named “best restaurant in the world” in 2019 and holding 3 Michelin stars for the past decade, the privileged location merely an added bonus for diners with a table near open windows, Mirazur’s concept focuses on the influence of the Moon and the planets on Plants and how they taste each day.
Using an agricultural calendar based on biodynamics, each day seeing the kitchen focus on one of either roots, leaves, flowers or fruits, it is after a cordial welcome that diners first visit the kitchen before taking stairs to a room decorated in wood and natural stones.
The father of “circular gastronomy,” and first Chef to be appointed a UNESCO Goodwill Ambassador, it is alongside Colagreco that some fifty people are responsible for everything from gardening to dish washing, and across the course of nearly three hours no less than half seemingly make an appearance either downstairs or tableside.
Offered Champagne to start, a fair priced Wine list offered along with several heavy hitters, “Leaves” opening nibbles include a quintet of Tarts, Raviolis and Crackers all sourced from the Chef’s Garden with a focus on textures and freshness.
Open since 2006, the same local Olive Oil and mother’s Bread offered to diners since then, the first of nine proper “courses” entails fresh Shrimp in White Bean Puree between Leaves of Navelwort while the follow-up goes airy with a cloud of Coriander hiding Orange-soaked Uni.
A space well-suited to White Wine, the blend from Chateau de Pibarnon matching seasonal Citrus, hollowed spears of Puntarelle filled with Sardine thrive in Bagna Cauda before a carefully-topped Oyster and all the parts of Garlic served in such a way that none of it is overwhelming.
Offered a second Loaf with hand-formed Butter and a story, its purpose seemingly to collect the Sauces henceforth, line-caught John Dory arrives hidden by gently cooked Nasturtium with a beard of Razor Clams before a “Millefeuille” of Lamb and various styles of crispy Cabbage.
Not wavering from the theme for Cheese or Dessert, local Goat Cheese akin to Panna Cotta beneath Sorrel Gel, cooked Fennel drops the acrid notes in favor of sweet Licorice atop Vanilla before Ice Cream mixed tableside with a variety of fresh and preserved Citrus.
Gracious throughout, every dining room attendant smiling and pleasant, mentions of a birthday additionally saw the team produce a Chartreuse Cake complete with candle alongside a bowl of Rosemary Financiers and fresh Cream large enough to serve a six-top.
Tucked away on a quiet alley in Menton one would never assume the owner of Mitron Bakery has amassed 8 Michelin Stars, but under the banner of Mauro Colagreco the take-away only space at 8 Rue Pieta is serving the sort of baked good one wishes they could find in Monaco.
Fully embracing ownership’s commitment to sustainable practices, all Flour certified-organic with natural harvesting and milled daily in Menton, it is inside the small space that guests will find Breads, Viennoiserie and Cakes all at fair prices.
Staffed by a lone woman on Friday, friendly in explaining her favorites, first bites from a Medialuna found sweet glaze overlying open laminaton while Fougasse Menton ate more like the savory Flatbread with notes of Orange and Anise than the version a few miles west.
Sold out of award-winning Panettone on this day, though anyone disappointed will find solace in a faultless Lemon Tart, both Costata and Flan change daily based on local markets and if the two tasted are representative of the “usual” then one of each is recommended with the latter’s top-to-bottom contrasts particularly noteworthy.
Awarded “World’s Best Pastry Chef” in 2018 Cedric Grolet continues to train some of the best bakers in the world to this day, his commitment to excellence generating long lines at the Paris Opera location while guests visiting Monaco can experience Viennoiserie and Entremets or a full Breakfast on the bottom floor of Hôtel de Paris.
Half boutique and half tea room, early arrivals without wait while those later are recommended to reserve, it is inside a minimalist space with clean lines that diners will find everything from €12 Pan Suisse to €25 Cookies featuring the best imported Ingredients one can buy.
Enjoyed best along Avenue des Beaux-Arts, the Pan Suisse truly superb with shattering layers of Butter surrounding Dark Chocolate Chips, Cookie Chocolat Coco is approximately twice the size of a “traditional” Cookie with a Sable style base decorated in what can best be described as melting puddles of Cocoa and Cookie Butter with curls of Coconut, though its “value” is dubious.
Alain Ducasse, now 69, was only thirty-three years old when Le Louis XV became the first Hotel restaurant to be awarded three Michelin stars, and since that time the Chef and this room just off the entry of l’Hôtel de Paris has been synonymous with luxury.
Currently toqued by Emmanuel Pilon, a native of Lyon who has been with Ducasse since 2009 and leading Le Louis XV since 2022, food takes on the Mediterranean with an embrace of seasonality while service led by Claire Sonnet is faultless whether one is wearing Richard Mille and Dior or blue haired in military boots.
Booked for dinner as opposed to lunch, similar Tasting Menus and a la carte options save for the discounted daytime offering, “Agape” features five proper courses plus Cheese, Amuses and Mignardises for €420 while “Jardin” caters to Vegetarians for €290.
A mix of Ducasse classics and Pilon’s creativity, Sancerre proving well-suited to seasonal Citrus, razor-thin Crackers begin the evening followed by five nibbles from which a shimmering Sardine Tartlette and fried Beets with Octopus were highlights.
A well-paced meal in such a grand room, with no detail overlooked, Bread and good Butter is plentiful whether one prefers Baguette, Sourdough or Fougasse in two flavors prior to an Amuse of honeyed Oysters or sweet raw Shrimp beneath grilled Kiwi foam.
Fully committed to the Riviera’s unique terroir, charred Mullet with Lime, Lemon and Hazelnuts in a velvety Potage the first proper plate, Pilon’s signature “Artichoke, Sea Anemone, Caviar” earns its accolades by way of sharply contrasting textures including a core of creamy Burrata.
Leaning into early Spring next with White Asparagus and line-caught John Dory beneath a blanket of white, its subtle flavors setting up nicely for lightly cooked Lamb in its own Jus with natural salinity added by Samphire and Offal Ravioli spooned on later as an added surprise.
Turning things over from here to Pastry Chef Sandro Micheli, bracing Sorbet followed by a plated Cheese Course with Quince and Salad, Bread Ice Cream soon gives way to a choice of Desserts including Ducasse’s famous Baba or Rhubarb Soufflé infused with Sauternes and modernity.
Not done yet, a Coffee and Tea trolley following Pandoro sliced tableside, seasonal Citrus again finds itself featured first in four different Jellies and then at the center of handmade Chocolates before guests are presented with a complimentary loaf of Pandoro and menu to take home.
Located at the junction of Monaco-Ville and La Condamine a visit to L’Épi d’Or sees guests greeted by warm hospitality and an array of Pastries good enough for the Prince, as proudly displayed on window signage facing the entrance.
Independently owned for over sixty years, a third generation of the Pani family now responsible for loaves, Viennoiserie and Choux, midday arrival found a Pain au Chocolate par to those in Paris while soggy Canele fell far short of those in Bordeaux.
Taking a chance on Paris Brest, correct shape and texture needlessly muddling the flavor of Hazelnuts with a Cream layer, anyone visiting should be sure to lay down €6 for a large Monegasque Fougasse loaded with floral notes, Almonds, Pralines and Anise.
Opened in 2017 by Victoria Effantin and Cécile Khayat Boulangerie Mamiche has now expanded to three locations, their space in the 10th frequently sporting a line of locals and tourists in search of rustic Breads and Viennoiserie including the Cinnamon Roll several consider to be Paris’ best.
Not constrained by local customs, a Babka or Maritozzo happily sharing space with airy Chouquettes piped with Vanilla Cream, staff is young and vibrant yet effective at moving guests along with every item carefully packed.
Known for on-site production using quality Ingredients, a Valrhona-chocolate imbued Roll with good chew and surprising levity, fans of Pain Aux Raisins will find Mamiche’s “Escargot” far superior to Du Pain & Idées at less cost while the Cinnamon Roll is indeed a masterpiece thanks to limited Sugar which lets good Butter carry bold aromatics to greater heights.
Housed in a 19th century Bakery just off Canal Saint-Martin Du Pain et des Idées has been serving the city of lights since 2002, and thanks to social media Christophe Vasseur’s Escargot Chocolat-Pistache has become something of an icon in the age of Instagram.
Occupying a large corner, original painted ceilings and a wood-burning oven suggesting an era long before Tweets and Tik-Toks, it is once inside that guests will find an abundance of Breads and Viennoiserie offered by the mostly unengaging staff.
Visited on a Thursday with no lines, prices nearly double those of nearby Mamiche, a four-part order was procured quickly for €24, the Almond Croissant a flat disaster both literally and figuratively while thw famed swirl can be found better at Maison Julien.
Improving the lamination with a Pan Suisse, basic but satisfying, Du Pain et des Idées best bites come from an elongated baton dubbed Sacristain that crunches before giving way to layers of Butter, Sugar and delicate Pastry Cream.
Butter Braised Ile de France Cabbage, Seaweed, Ossetra Caviar
Sweetbreads, Perigueux Sauce, Artichoke Heart, Black Truffle
Blue Breton Lobster, Potatoes, Basil
Milk Ice Cream, Plums flambeed in Eau de Vie
70% Sao Tome Chocolate, Cascara, Cocoa Nibs
Pear, Almond Cream, Eau-de-vie Sorbet
Galette Bretonne, Quince, Mandarin, Pear
Open for not even a year Geoélia resides not far from the Eiffel Tower in the 16th arrondissement, and inside a cozy room Chef Camille Saint-M’leux is quickly gaining notice for food that trends rich but restrained, traditional but viewed through a new lens.
Awarded 1* from Michelin after a year at Montreuil, a recognition recently repeated upon Geoélia just ten months in, Saint-M’leux’s training includes the likes of Alain Solivérès at Le Taillevent and Christian Le Squer of Le Cinq.
A native of Brittany, Geoélia a nod to his family’s boat, Seafood takes a primary focus with diners offered the choice of two Tasting Menus or an extensive a la carte menu focused on some of the Chef’s signatures.
A heavy room with white walls velvet banquettes, curtains covering tall windows while two chandeliers offer light, it was with a fair priced glass biodynamic White Wine that amuses entailed citrusy Poached Oysters and Lettuce leaves with Anchovis plus toasted Bread before a bowl of Cockles in modestly-spiced Broth.
Opting for a la carte, Sea Snails with Buckwheat Pancakes one last surprise before receiving piping hot Bread with Butter infused by Grey Shrimps, a starter of buttered Cabbage found itself offering myriad textures amidst Seaweed and Beurre Blanc with a big spoon of Caviar on top.
Greedy for one of Geoélia’s primary plates as the other starter, a sizeable sweetbread atop a half artichoke with Sauce Périgueux every bit as indulgent as it sounds, the night’s primary plate was Saint-M’leux’s Breton Blue Lobster sealed in glass and cooked with Potatoes, Basil and buttery fortified Sauce.
Next cleansing the palate with Plums flambeed in Eau de Vie over Ice Cream, as good as the Kirsch Ice Cream at Plénitude, Desserts saw both Pear Puff Pastry and a Dark Chocolate Tart deliver a leson in textures before finishing with Petit Fours including Galette Bretonne.
