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.
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.
With Chef Oscar now dedicating the majority of his focus to Amador it was after a lengthy build-out that Braseria by EDO finally opened on a Tuesday in February, but as with the EDO Gastrotapas & Wine and Anima the result seeks to redefine what Las Vegas thinks is possible outside the tourist corridor.
The fourth EDO Hospitality Group project, along with La Loba in Seattle, Braseria occupies a long-empty second floor space on Paradise Road and does so with a blend of Apolo Torres’ now-familiar art amidst the opulence of several chandeliers, brass fittings, tan leather and a beautiful bar.
Tapping Anima’s Chef Tayden Poha-Ellamar for menu development, though execution finds itself in the capable hands of Executive Chef Roberto Higuera, Braseria offers its version of French Cuisine by way of Barcelona with all the precision one might expect from a team that has spent time in the kitchens of Joel Robuchon.
Accessed by staircase or elevator, the outdoor terrace affording Strip-views before entering a room with vaulted ceiling over tiled floors, guests are greeted by a hostess prior to both Joseph Mikulich and Roberto Liendo who lead a team of familiar faces from EDO’s past.
Already operating like a veteran project, the open kitchen quiet and fluid while staff exudes friendly professionalism, beverages by Joseph Arakawa cut a wide swath with options like “Peaches & Cream” well-suited to delicate openers such as EDO’s Caviar Egg or raw preparations including Scallops with assertive Granita.
A decidedly sexy spot, curved booths and partitions dividing an otherwise open floor-plan, Hamachi shines atop an unexpected combination of Duck Liver and Sauce à L’orange while tableside Beef Tartare with torched Marrow competes for the spotlight with a yellow riff on EDO’s memorable vegan “Green Tartare.”
A serious eatery that is not afraid to have fun, “Croqueta” riffing on Croque Monsieur and Tarte Tatin crowned by seared Foie Gras each stunning examples, “French Onion” Cappelletti feel as though they suffer a bit in their Vegetarian composition though “Ravioles au Dauphine” more than make up for any disappoiment with immense depth of flavor.
Onward to Entrees, though fans of Bravas and other EDO staples will find them available, EDO’s love of Pluma Iberica sees a lean cut highlighted by Capers, Peppers, Olives and Onions while flaky Cod comes in light Broth perfumed by Leeks and Almonds.
Not a Brasserie forgetting Steak, Australia Beef at fair prices offered a la carte with sides and Sauces, Dessert already points to plans for a tasting menu as “Mojito Semifreddo” proves a nice segue to the shareable Paris Brest with several textures of Bananas and Caramel.
Located in Spring Mountain Center, across Jones Boulevard from Amador and China Mama, Noodlehead has quietly been earning a reputation thanks to handmade Noodles and Asian small plates offered at bargain prices with exemplary customer service.
Offered at a range of spice-levels, Malaysian Curry using Coconut Milk to keep Chilies in check, Dan Dan Noodles come tingly but not fiery in a huge bowl for just $10.95 while similarly priced Chow Mein performs well for more timid palates.
Adding Chinese Beef Rolls that come densely packed with Meat, or faultless Scallion Pancakes for those seeking something lighter, Yibin Burning Noodle are a worthy “signature” from the Chef’s home town that adds Pickled Vegetables and Peanuts to the mix.
Open for lunch and dinner daily Noodlehead also offers exceptional Vegetarian options such as Black Fungus and Cucumber Salad or Crispy Satay Tofu across a diverse menu from which almost anyone can find something to suit their tastes.
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 Pumpkin Spice 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.
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.
Serving Las Vegas since 1988 Paymon’s Restaurant is as close as it gets to a local “institution,” its longevity attributable to fair prices and the sort of Food that is “ethnic” but familiar and focused on good products made fresh daily.
A labor of love from Paymon Raouf, the decision to change from a “Mediterranean Café” to a “Fresh Kitchen and Lounge” in 2020 seeing the menu expand into Indian and Italian options, plates still focus on healthy preparation eschewing additives and preservatives with options to suit most dietary preferences.
Ordered as delivery, everything arriving temperature appropriate in individual packaging, the first thing one will notice is that instead of just Rice the Kabobs arrive with Roasted Vegetables and Potatoes with limited Salt but lots of seasoning to match moist but well-cooked Meats.
Teamed with Jeff Ecker since 2000, a number of accolades earned since, Paymon’s Hummus arrives smooth with lots of Garlic matched to Tahini, though Pita is unfortunately no better than the store bought stuff.
Looking next at Fesenjan, decent but a far cry from Zaytoon in terms of taste or consistency, dueling Desserts perform well whether one prefers thick Baklava with Walnuts or large-grain Rice Pudding with Whipped Cream on top that eats light like the versions in France.
Founded in early 2021 Milpa has come a long way since it took over the former Elia space at 4226 South Durango Drive, Chef DJ Flores’ embrace of traditional techniques with an eye towards health-conscious cooking earning a James Beard Award semi-finalist nod in 2024.
Open daily for Breakfast, Lunch and Dinner with an odd location in the lot of a Strip-mall, easily missed despite the fact that Chef Flores is cooking some of the best contemporary Mexican Cuisine in Sin City, guests will find the interior quaint while service is both efficient and charming.
Recently forming Nivel Hospitality Group with Aaron Cappello, their bar called Nocturno earning positive reviews in the Arts District, Milpa remains part Molino and part sit-down Café with stone-ground housemade Tortillas and slowly-braised Meats a point of pride.
Simple in signage, Milpa Mexican Cafe in yellow over the door, most Entrees hover in the $15-20 range with both Barbacoa and Beef Birria with Consomme showing the sort of depth one might expect of a Vegas native with skills developed under thinkfoodgroup and Too Hot Tamales before staging at Quintonil in Mexico City.
Achieving the rare trifecta of healthy, affordable and delicious, all while utilizing time honored techniques plus many local Ingredients, seasonal Tamales are thick, soft and with the perfect amount of moisture while Corn Esquites paired to Chips channel Elotes minus all the Mayonnaise.
A concept from San Francisco that is currently expanding via franchising, Marufuku offers Hakata-style Tonkotsu ramen and Chicken Broths plus Cocktails and Appetizers in an indoor/outdoor space at Downtown Summerlin.
Co-founded by Eiichi Mochizuki and Koji Kikura, a name also involved with Mochizuki as well as Shabuway, guests will quickly notice wood and laminate akin to David Chang’s original Momofuku while a sever admitting it to be her first day tried to keep up with a sizable crowd without much oversight.
Arbitrarily using “Ramen” to describe Noodle Soup, though neither bowl selected contained springy Wheat Noodles, Marufuku’s starters consist of everything from Fried Chicken Bao Buns and Edamame to slightly overcooked Pot Stickers and fluffy Octopus Balls beneath a liberal shaving of Katsuobushi.
Also serving Kushiyaki skewers at this location, though along with some drinks and dessert several were “sold out,” King Trumpet Mushrooms were skimpy and flavorless while Chicken and Beef were enjoyable alongside tempura Sprouts a little lost in unnecessary condiments.
Waiting thirty minutes for Soup, medium-size portions at fair prices in artisan bowls, Hakata Tonkotsu DX finds Broth appropriately rich surrounding Pork Belly while those who like it hot will enjoy “Chili-flavored Ground Chicken” that adds a whole lot of spice to TanTan Men featuring thicker Udon.
Now in rapid-expansion mode under CEO Tony Hunsoo Ahn TOUS les JOURS’ location on Spring seems to suggest “bigger is better,” an expansive footprint matching the equally large menu and seating area.
French-Asian by description, everything from Breads to Sandwiches and Pastries offered at over 100 US locations plus 1500+ overseas, Friday took a look at Cornets made with various fillings.
Purporting the “Finest Ingredients,” a dubious claim as packaging suggests various additives and stabilizers across the Breads, Cornets are crisp with a bit of flex before piping with Filling such as Milk Paste or Chocolate Ganache outpaced by admittedly enjoyable Blueberry.
DARK CHOCOLATE SILK CRUNCH PIE – layers of smooth ganache and malted milk bavarian cream, topped with whopper candy crumbles & a side of milk chocolate frosty gelato
BANANAS FOSTER BAKED ALASKA – vanilla bean ice cream, butterscotch caramel, caramelized bananas, banks 5 island rum
Although the Bourbon Steak brand has been part of Chef Michael Mina’s portfolio for nearly two decades it was not until the end of 2024 that Las Vegas received their outpost, a space formerly occupied by Charlie Palmer Steak fully re-imagined at Four Seasons as only Sin City can do it.
Currently Chef Mina’s sixth local eatery, the spot-lit room described as “a love letter to the classic American Steakhouse,” guests enter through the complimentary valet to warm greetings at a piano-side hostess podium prior to seating.
A mixture of old and new faces at the front of house, while Chef Josh Smith oversees a talented kitchen, Dinner starts with signature Duck Fat Fries fried crisp with three Sauces followed by seasonal Appetizers like Hamachi Tostadas, Chicory Chopped Salad and two-bite Crab Cakes.
No doubt a Mina Restaurant, though Josh Smith continues to add his own ideas to both the Main menu and that at the bar, Escargot Vol-au-vent reminisce of Bardot Brasserie while off-menu Flatbread riffs on Bagel and Lox with Caviar and Crème Fraiche.
Now a venue with live music, themed dinners and “Industry Night,” business on this Thursday bolstered by an evening with Whistle Pig, Mina’s Lobster Pot Pie remains a classic while Butternut Squash Agnolotti finds balance in Truffles plus Hazelnuts.
Not lacking for Steaks, a domestic Wagyu Striploin ideal medium-rare, those familiar with Chef Smith will quickly recognize upright Macaroni that seems even more decadent alongside Shrimp Scampi or the Puff-Pastry Spinach Pop Tart.
Smart to save room for Dessert, the faultless Beignets from upstairs at Mandalay Bay seamlessly carried over, Mina’s Root Beer Float has been replaced by Creamsicle “Shaved Ice” that offers a lesson in levity adjacent Bruleed Basque Cheesecake, Baked Alaska and a designer riff on French Silk Pie with elements of Americana.
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.
Serving Las Vegas since 1988 Paymon’s Restaurant is as close as it gets to a local “institution,” its longevity attributable to fair prices and the sort of Food that is “ethnic” but familiar and focused on good products made fresh daily.
A labor of love from Paymon Raouf, the decision to change from a “Mediterranean Café” to a “Fresh Kitchen and Lounge” in 2020 seeing the menu expand into Indian and Italian options, plates still focus on healthy preparation eschewing additives and preservatives with options to suit most dietary preferances.
Ordered as delivery, everything arriving temperature appropriate in individual packaging, the first thing one will notice is that instead of just Rice the Kabobs arrive with Roasted Vegetables and Potatoes with limited Salt but lots of seasoning to match moist but well-cooked Meats.
Teamed with Jeff Ecker since 2000, a number of accolades earned since, Paymon’s Hummus arrives smooth with lots of Garlic matched to Tahini, though Pita is unfortunately no better than the store bought stuff.
Looking next at Fesenjan, decent but a far cry from Zaytoon in terms of taste or consistency, dueling Desserts perform well whether one prefers thick Baklava with Walnuts or large-grain Rice Pudding with Whipped Cream on top that eats light like the versions in France.
Arguably Sin City’s eldest purveyor of Fried Dough 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 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.
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.
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 several variable experiences that the westside storefront proved competent, the staff exceedingly pleasant while 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 in 2026 will notice is Crumbl’s expansion to six “Classic” flavors in addition to four “Weekly” flavors, though occasionally one may find “Mystery Cookies” including specials from the previous week.
Still a young company, so much success despite only starting in September 2017 certainly enviable, best bites came from specials that included “Biscoff Skillet,” a nice texture with complexity added by Crumbles while Semi Sweet Chocolate Chip is executed as it aught to be.
Offered onsite or via delivery from 8am until at least 10pm Monday through Saturday it was next that “Brownie Batter” took on the namesake before “Chocolate Crumb Cookie” put an Oreo-impregnated round beneath lots of Frosting.
Again finding “Cake” concepts better than the Cookies by which crumbl made their name suffice it to say “Raspberry Cheesecake” is indulgent while “Buckeye Brownie” and “Strawberry Heart Cake” deliver on their nomenclature.
BLACK SWAN – Dark Chocolate Crémeux, Morello Cherry, Almonds
PETIT FOURS – Guava Gelee, Financier, Coconut Cake, Raspberry White Chocolate
Part of the Fontainebleau Las Vegas dining collection since 2024 the lack of fanfare for Chyna Club seems largely due to its location, a small entry near the High Stakes Slots lounge easily missed even by though who are looking as Washing Potato looms in neon directly adjacent.
A concept from Wagamama and Hakkasan founder Alan Yau, the interior channeling NoMad Library prior to its rebrand as “The Reserve at Park MGM,” it is upon entering that guests see several small rooms around a central dining area and bar lined with top-shelf Spirits.
Best considered upscale-Cantonese, former Wing Lei Chef Richard Chen fully in charge of a menu ranging from Peking Duck to XLB, bilingual staff prove friendly yet professional and forthcoming while the menu is offered a la carte or as one of two Tasting Menus.
Visited on the first day of Chinese New Year, a third Tasting and several Cocktails added, it was after brief perusal that the $160 Peking Duck Tasting was selected in addition to a pair of a la carte favorites and Cocktails including an innovative take on the Bee’s Knees with Osmanthus Honey.
Matched to complimentary Valet Parking, an amuse of Shrimp quickly followed by a crispy Croquette of Taro around confit Duck with Caviar Cream, those who grow tired of bite-after-bite of traditional Peking Duck will be happy to see Chyna Club’s carved tableside for a four-wrap taste before the rest is returned to the kitchen for another five plates.
Coursed out across two and a half hours, though those going to a show can request faster service, fans of Shrimp Toast will find Chef Chen’s version light like Quenelles de Brochet while Peking Duck Salad features mixed Greens with a generous amount of Duck, Citrus, Almonds and Peanut Dressing.
No less impressive with 12-hour Duck Consomme, complex yet clear as a bell around delicate Dumplings, preserved Morels add a lot of earth to Wok-Tossed Duck with Peppers and Bean Sauce offered alongside Duck Fat Rice and perfectly cooked Chow Mein.
Busier than one might expect on Sunday at Fontainebleau, though the server from Hong Kong always found time to talk with guests as time allowed, $42 Walnut Prawns seem expensive until one realizes they are U-5 Tiger Prawns cooked snappy beneath faultless batter in naturally sweetened Sauce with pops of Caviar.
Wrapping with Dessert, a Choux “Swan” taking inspiration from Black Forest Cake to delight the eyes and mouth, Coffee or Tea sees proper Petit Fours including a honest-to-goodness Financier and Guava Gelees.
The Shoyu on Fire Ramen – Shoyu, Green Onion, Corn, Seaweed, Jalapeno, Cilantro, Egg, Lime, Chicken
The Classic Ramen – Creamy Pork Broth, Bean Sprouts, Spinach, Green Onion, Black Garlic, Egg, Seaweed, Pork Chashu
Born out of Los Angeles, and now with 35 locations stretching coast-to-coast, Silverlake Ramen has inhabited a space off Arville since mid-2023 despite a number of older Noodle options plus more opening regularly.
Focused on “natural Ingredients,” an interesting claim for someplace implementing “Impossible Meat” and Truffle Oil across several items, those entering Silverlake will quickly note stark modernity and a shortage of staff even at peak time on a weekend.
Serving “modern Foodies,” per advertising, spicy Garlic Edamame featuring snappy Soy Beans in housemade hot Sauce, the Pork Bun proves decent but slightly overcooked while “Creamy Broccolini” is a very good starter thanks to a bit of char complimented by complex notes of Sesame.
Noted as “authentic,” a dubious term when incorporating Jalapenos and Spinach into Soups, Noodles are springy but not wavy and served in a large portion while mellow Shoyu is fairly forgettable with or without Chili Paste in comparison to “Classic” Tonkotsu lacking Ginger but built up by Garlic.
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 25th 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.
