Now with three 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” or Muffins served warm are soft, springy and not overly sweet.
Tucked inside Suite 104 of 4266 Spring Mountain Road, it was via contacting ShangHai Taste directly that catering was coordinated on Wednesday, 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 28th 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.
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.
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.
Now with 22 locations across four states, Nevada’s first franchise of The Paleta Bar sits awkwardly in otherwise-Asian Shanghai Plaza, but thanks to quality Ingredients and friendly service the concept has this far found success throughout the year.
Visited on a hot August Sunday, perfect for Popsicles in a variety of flavors, The Paleta Bar premise begins with handmade Ice Pops offered dipped, topped or mixed into drinks such as as nearly $10 Mangonada with Chamoy and Aguas Fresca.
Appealing to a local audience with Avocado, Durian and Ube, or to traditionalists favoring Rice Milk with plenty of Cinnamon, Hispanics reminiscing of childhood will fall in love with Bubblegum, though perhaps not the $5 tab with added Mochi bites.
Now expanded to Dallas, Plano and the Southwest Vegas Valley 4 years after opening, despite growing competition, it was as a party of two that diners once again enjoyed an outstanding meal at ShangHai Taste on Sunday.
Tucked inside Suite 104 of a two-story complex on the corner of Arville Street and Spring Mountain Road, a ground floor flagship since day one, it is upon entry that eyes are immediately drawn to Chinese-born Chefs working inside the restaurant’s glass prep-room, and with Chef Jimmy Li’s time at 3 Villages, 1900 Asian Cuisine and Niu Gu well-known to fans the fact that everything on-site is made from scratch should come as no surprise.
Seating approximately 40 guests from 11:00am until 9:00pm seven-days-a-week it was with warm greetings that twelve items were received, many old favorites but some items not enjoyed in a while.
Affordable without skimping on Ingredients, all thanks to Chef Li and Joe Muscaglione’s dedication, a distinctive feel is ensured by the fact that almost every single item on-site is imported from or near Shanghai, and starting with Soup Dumplings, or XLB, fans will be happy to know ShangHai Taste’s set a high standard whether made with Pork, Shrimp, Crab, Lobster, Chicken or Beef.
Able to accommodate most dietary preferences, fried Soup Dumplings in two varieties a winner to all but vegans, those eschewing all Animal products will likely gravitate to green Dumplings, though even more interesting bites are found in the form of Noodles slick with Scallion Oil and Shanghai Soy Sauce or sticky-sweet Wheat Gluten.
Built on family recipes handed down to Chef Li, his Fat Noodles with choice of Protein always a crowd-pleaser, Dumplings taste wonderful with or without spicy Oil or Soy while Fried Rice rivals the best in town.
A recurrent Best of Las Vegas recipient Pride of Philly Steaks has carved out a niche across Sin City since 2002, the family-owned business open 24/7 still setting a high standard ranging two-dozen Sandwiches plus Wings, Appetizers and Desserts.
Located at 501 South Decatur Boulevard, an area far separated from the tourist cooridor, fans will recognize the A-frame building with an awning and ample parking plus prices that remain fair even as the cost of everything continues to escalate.
Targeting authenticity, those familiar with Philly firmly divided by Whiz or Provolone and Onions or not, catering offers smaller Hoagies suited for side-by-side comparison with both offering plenty of juicy Beef and the “best” a matter of preference.
Also executing Wings well, crisp and meaty with choice of Sauce, Fries and Onion Rings each arrived a bit soggy after 20 minutes transport while Ranch Dressing in a ziplock bag was exploded and delivered at well over ninety degrees.
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.
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.
Best seen as a supplement to Metro Pizza’s two remaining full-service Restaurants Metro Sliceteria opened in July 2026 at The Bend, and with over forty years serving Las Vegas John Arena and Sam Facchini’s newest venture proves yet again that excellence is achieved through Ingredients, repetition and time.
Located at 8720 West Sunset Road, the idea similar to that of many Manhattan slice shops such as L’Industrie, it is inside the space that guests will notice a wide array of pre-made Pies, Desserts and Salads with the option to also order a whole Pizza made fresh.
Well equipped for dining-in or take-out, slices rewarmed in an oven nearly good as fresh, longtime fans will recognize Metro’s base as it takes on styles including Grandma, Roman or New York with early standouts featuring Potatoes and Bacon or citrusy Artichokes.
Taking inspiration from Italy to fun ideas like Mac n’ Cheese, the “Peaches & Cream” slice shockingly successful in its balance of sweet with savory, suffice it to say the 86th Street Sicilian still reigns supreme, though John’s take on Porchetta between Foccacia-like Dough should not be missed.
Not about to skip Dessert, all Metro’s classics accounted for, Gelato is outsourced but of good quality while Carrot Cake loaded with Nuts with layers of Cream Cheese ranks alongside those at Carbone or BOA Steakhouse at about 1/3 the cost.
Family owned and operated from the start, Dominic Sang bringing Dad’s 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 nearly a decade while their 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, Black and White Sesame dazzle atop a fluffy leavened base while Vanilla with Oreos 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.
Still surprising fans as well as skeptics with Food far better than the typical “celebrity” Restaurant, Shaquille O’Neal’s involvement seeing talented locals tapped from the start, it was via ezCater that timely delivery was seamlessly coordinated at a budget well-within guidelines.
Now with three 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” or Muffins served warm are soft, springy and not overly sweet.
Fatty Brisket, Lean Brisket, Beef Hot Links, Jalapeno Cheese Hot Links, Smoked Turkey
Banana Pudding
Open from 11:00am until 9:00pm daily, and Sin City’s best place for Barbecue ever since the Henderson original debuted in January 2016, it was for lunch on Thursday that the smell of Big B’s Texas BBQ filled the downstairs, staff quick to gather for an abundance of smoked Meat, Dessert and Sides from the 2025 Sahara location.
Named after its Pit Master and changing the long-held belief that Las Vegas is not a Barbeque town ever since the original opened, Big B’s Texas BBQ features the work of Brian Buechner and Natalia Badzjo, the husband and wife team taking a hands-on approach to every aspect of the operation from build-out to driving in fresh piles of wood as needed from the Lone Star State.
Available for dine-in, take-out, catering and delivery, all presented by one of the most pleasant teams in town, over-ordering is easy regardless of preference for Pork or Beef including Ribs, pulled-style or Brisket with a good smoke ring whether fatty or lean.
Texas through and through, the aforementioned wood just one reason why Big B’s Proteins outpace growing competition, sides are highlighted by Creamed Corn and thick-cut Onion Rings plus Sin City’s best BBQ Beans and Mac n’ Cheese.
Never forgetting Cornbread that seems to get better every time Dessert is a pick ‘em including Pecan or Apple Pie, Chocolate Cake or fresh made Banana Pudding as good as any one will find down South.
Opened by Chef Jet Tila, and now with five locations including one in Colorado, Dragon Tiger Noodle Company takes “the choice is yours” seriously with an a la carte menu of Chef’s picks alongside customizeable Noodle bowls where guests pick the Soup, Starch and Protein.
Well-priced for a celebrity Chef using fresh Ingredients, the scorching Hokkaido Beef Soup underselling Chili Flakes and Jalapenos deeply permeating a clean broth with sliced Sirloin and Onions plus a hint of Basil, fans of spice will also enjoy oversized “Dragon” Chicken Wings served crisp with creamy Half & Half Sauce.
Executing Gyoza well, a choice of Pork or Chicken, Tila’s “Teriyaki” bowl upgrades the usual with Gochujang and Furikake while Yakisoba goes the extra distance with housemade Ramen, Cabbage, Carrots and tender Pork Belly with light Soy.
Located just off the 405 in Inglewood is Randy’s Donuts, this year celebrating its 70th year slinging fried Dough under an iconic 32-foot sign 24/7, and now growing the name globally with 20+ locations stretching to South Korea and Dubai – or in this case Sin City.
Unimpressive in 2015 at the Original, though new outposts trend cleaner without the cash-only policy, Randy’s on Fort Apache Road opened in late 2024, recipes reportedly unchanged since day one though premium toppings and savory items have been added.
Well-priced in the current market, “cheaper-by-the-dozen” offers growing less common, Cereal-topped specials execute as expected while Maple Raised with Churros and a big spiraled Cinnamon Roll are highlights amongst otherwise average raised options.
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.
Still surprising fans as well as skeptics with Food far better than the typical “celebrity” Restaurant, Shaquille O’Neal’s involvement seeing talented locals tapped from the start, it was via ezCater that timely delivery was seamlessly coordinated at a budget well-within guidelines.
Now with three 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” or Muffins served warm are soft, springy and not overly sweet.
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.
