Relocated to 7365 South Buffalo Drive in January 2020 Suzuya Patisserie has continued their focus on Japanese Cakes ever since 2012, a quartet of items delivered to the office on Friday showing quite well from a delicate Cream Puff to Macarons coveted by others.
A dream since childhood for Chef Misuzu whose work is complimented by Chef Michael Plourde, ex-Paid In Full, additional items tasted included citrus Panna Cotta and traditional Sugar Rusk plus “Custard Pudding” with a base of bittersweet Caramel.
N/A: Making it blog policy to not ‘rate’ places based on catering alone. By declining to cater twice in the past despite close proximity and a menu of Crepes and Sandwiches Suzuya seems content with their current business and for those in the area Misuzu and Mike’s Pastries are worth checking out.
RECOMMENDED: Custard Pudding, Cream Puff.
AVOID: N/A.
TIP: 7a-6 M through Friday, 7a-4p Weekends.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Debuted in early 2021 Milpa took over the former Elia space at 4226 South Durango Drive, its off-kilter location unfortunately easy to miss despite the fact that Chef DJ Flores is cooking some of the best contemporary Mexican Cuisine in Las Vegas.
Part Molino and also a sit-down Café, with stone-ground housemade Tortillas a point of pride, Milpa’s focus is a healthier sort of Mexican Fare built largely from local Ingredients, and although not everyone will appreciate that difference the ones that do will be rewarded by every bite.
Ordered for delivery on Wednesday, a Milpa employee arriving on time with plenty of serviceware and utensils, it was not long before staff piled their plates with everything from fragrant Rice to spicy Spuds, while Corn Esquites channel Elotes minus all the Mayonnaise.
Raised in Vegas with skills developed under thinkfoodgroup and Too Hot Tamales before staging at Quintonil in Mexico City, Chef Flores created Milpa after time at Chica in The Venetian, though the authenticity of this project far outpaces anything from Lorena Garcia whether it be Salad or roasted Meats.
Well-priced for the quality, roughly $15 per person providing more than enough of everything to go around, Guacamole, Chips and Salsa are all praiseworthy and made fresh daily, as are Concha served during early hours and Cookies featuring Chocolate Chips, Granulated Sugar, Cinnamon and Abuelita.
Further making fans with a Romaine & Jicama Salad, whether eaten as intended or using its constituents as Taco toppings, Chef Flores’ handmade Tortillas are medium-thick, soft and with the perfect amount of flex such that one is enough to support tender Short Ribs, plump Shrimp or juicy Chicken plus accoutrements.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Milpa achieves the rare trifecta of healthy, affordable and delicious, all while utilizing time honored techniques plus largely local Ingredients to produce Mexican Cuisine that outpaces places deemed “Fine Dining” on The Strip.
TIP: Follow milpa_lv on Social Media for daily specials, pop-ups and business hours that currently stand at 10am to 7pm Monday through Wednesday, closed Thursday, 10am to 7pm Friday, 9am to 7pm Saturday and 9am to 4pm Sunday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Tucked inside Suite 104 of 4266 Spring Mountain Road, it was via contacting ShangHai Taste directly that catering was coordinated on Monday, GM Joe Muscaglione arriving at 11:30am-sharp with seven 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 Sausage, Egg and Soy while Sweet Sour Pork Ribs remain a surprising staff-favorite thanks to tender Flesh easily stripped from the Bone.
Now the fifteenth 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 Red Bean Dumplings skipped this time while guests with a sense of adventure enjoyed steamed Wheat Gluten Kao Fu with Mushrooms, fermented Soy and Ginger.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Chef Jimmy Li and Joe Muscaglione have created something truly special inside Shanghai Plaza, and those seeking Las Vegas’ best Shanghainese Cuisine will find no better than Shanghai Taste when accounting for cost, quality and customer service.
RECOMMENDED: Sheng Jian, Shanghai Fried Rice Cake, House Fried Fat Noodles, Old Fashion Shanghai Style Sweet & Sour Pork Ribs, Scallion Pancakes, Kao Fu.
AVOID: N/A.
TIP: Open daily from 11:00am until 9:00pm. Call 702-570-6363 or hop on Yelp! to make reservations.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Now serving Sin City for nearly two years it was via online ordering that a baker’s dozen Wicked Donuts were delivered to the office on Friday, mostly simple selections showing-off Pastry Chef Robert Teddy’s scratch-made bases.
Now open at 5:30am daily it was from the seasonal menu that eight styles were tasted, classics both Raised and Cake buttery with premium handmade toppings including real Vanilla Bean, fresh Fruit and rich Chocolate Ganache.
Offering roughly 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 best allowed to shine beneath tangy Buttermilk or Vanilla Glaze, though upgrading to real Maple or Milk & Cookies is advised.
Next indulging in old favorites, the Praline-esque Sticky Sinn-a-Bun continuing to occupy rarefied air as one of Las Vegas’ best Donuts, Chef Teddy’s Apple Pear Fritter finally delivers a desired amount of Fruit while the Apple Crumble Donut is also delicious.
Eschewing Artificial Colors or Preservatives, a fact pertinent to Cream-filled choices that may be left in a conference room or kitchen at room temperature, the slightly-smaller Triple Chocolate Cake poses no such concern as two were devoured no less than 60 seconds after the box was opened.
FOUR AND A HALF STARS: An experienced palate will immediately notice Wicked Donuts quality matches or out-performs anyone locally from Toppings-to-Base, though Pink Box still sets the bar high for variety.
RECOMMENDED: Sticky Sinn-a-Bun, Triple Chocolate Cake, Apple Crumble Donut.
AVOID: N/A.
TIP: 5:30am until sold-out daily. Check the website for online ordering and follow @wicked_donuts and @wickeddonutsusa on Social.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Kung Pao Chicken Bao Buns – Natural Chicken, Bell Pepper, Chili Sauce
BBQ Pork Bao Buns – Sweet Soy, Chilis, Shiitake Mushrooms
Szechuan Beef Bao Buns – Angus Beef, Szechuan Peppers, Scallions
Royale with Cheese Bao Buns – Angus Beef, Cheese, Pickles, Onions, Special Sauce
Nutella Bao Buns
Previously discussing Chef Marrone’s background here, time with Tao Group unequivocally involved in Asian Cuisine capable of satisfying both discerning diners and folks that typically gravitate to Panda Express, it was on time Wednesday that a Graffiti Bao employee arrived with everything necessary, professionalism and safety never in question.
Opting for old favorites from a menu that offers far more diversity than its brevity suggests, the Graffiti Burger was predictably the first stop for many, and although the tender Meat and fresh Toppings were highly praised Graffiti Bao’s Chicken Fried Rice remains a fan-favorite thanks to toasted Chiles and bits of fried Skin on top.
Onward to Green Beans slicked with Honey, the quality of Graffiti Bao’s sourcing shows well from Protein to Produce, five styles of the Restaurant’s eponymous Buns satisfying diners on this day with the BBQ Pork a favorite for many but the Pulp Fiction referencing Royale with Cheese also pretty tough not to enjoy.
Neglecting White Rice to save stomach capacity for better things, at least three whole Scallion Pancakes devoured over the course of an hour, Marrone’s Braised Short Ribs with folded Bao saw a whole tray emptied nearly as quickly.
Rounding out the allotment with Crispy Wings and Spring Rolls, the latter often overlooked but amongst the best of their kind thanks to an oilless exterior housing plenty of meat and flavor, it was with plenty of Leftovers packed that staff was sated and already looking forward to the next time Graffiti Bao is ordered.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Graffiti Bao sets a very high standard in terms of customer service, while every Item across 23 orders has been nicely presented, displaying “Fusion” without being compromised and appealing to a broad range of diners.
RECOMMENDED: Scallion Pancakes, Royale with Cheese Bao Buns, BBQ Pork Bao Buns, Chicken Egg Fried Rice, Braised Short Ribs, Sticky Green Beans, Prawn and Pork Spring Rolls, Graffiti Burger, The Bao Dog.
AVOID: N/A.
TIP: Southwest location is open Monday through Sunday from 11:00am to 8:00pm. Follow @GraffitiBao for specials including those at the re-opened original in T-Mobile Arena and up in Utah.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Buffalo 22 Pizza – White Sauce, Mozzarella, Cup n Char Pepperoni, House Italian Sausage, Crispy Garlic, Hot Honey, Roasted Garlic Crust
Guinea Pie – White Garlic Sauce, Spinach, Grandma’s Meatballs, Mozzarella Cheese, Ricotta Cheese
Pepperoni Pizza – Naked City Red Sauce, Mozzarella, Cup n Char Pepperoni
Charcuterie Salad – Spinach, Lettuce, Banana Peppers, Salami, Ham, Turkey, Mozzarella Cheese, Tomatoes, Red Wine Vinaigrette
Sausage & Meatball Parmesan Skillet – Red Sauce, Meatball, Housemade Italian Sausage, Ricotta, Mozzarella, Parmesan
Garlic Buns
BBQ Chicken Wings
Buffalo Chicken Wings
Oreo Brookie
Oreo Brookie with Walnuts
Historically the first Restaurant ever selected to #supportlocal with lunch at the office, and reprising their catering role several times since, it was on Monday that Naked City Pizza delivered from the Blue Diamond Road “Express” location approximately ten minutes away.
The 22nd time bringing Christopher and Michael Palmeri’s Pizza Shop off-site, indoor dining now reopened brand-wide, it was minutes prior to 11:30am that Michael arrived with a glut of items, easily enough Food for twice the number of guests with plenty of leftovers for later.
Presenting everything temperature appropriate it was not long before first-shift lunchers called dibs on Slices, Cup n’ Char Pepperoni predictably proving popular atop melted Mozzarella and housemade Sauce with plenty of Herbs, as did Diners, Drive-Ins and Dives famous Guinea Pie featuring White Garlic Sauce and Grandma Palmeri’s Meatballs.
Slinging Sin City’s best Chicken Wings, a few dozen devoured in minutes, Salad again proved popular with those seeking something lighter while the Buffalo 22 Pizza continues to make waves with dueling Meats, White Sauce, Crispy Garlic and Mike’s Hot Honey.
Continuing with Garlic Buns, slices continued to be enjoyed alongside the Sausage & Meatball Parmesan Skillet while Dessert consisted of housemade Brookies impregnated with Oreos that taste great warm, cold or even two days later.
N/A: Making it blog policy to not ‘rate’ places based on catering alone there is a reason Naked City Pizza has been serving Sin City for over a decade, and so long as Christopher and Michael continue to work as hard as they always have there is little doubt that any order will delight a crowd whether at the Shop or delivered.
Part of the Fort Worth dining scene since 2005 Guanajuato Bakery knows a thing or two about Pan Dulce and beginning at 6:00am daily the continuous flow of traffic through 3319 East Belknap Street suggests customers trust the space for everything from Concha to custom Cakes.
A sizable footprint in the Northeast, mostly Mexican clientele and signage in Spanish creating an environment not unlike what one might find in a Mexico City Panaderia, it is using tongs that items are gathered from a dozen racks or cases, 90-cent Bread and 80-cent Cookies par for the course but far better here than elsewhere.
Smart to start with Concha featuring an airy crumb and crunchy topping, Guanajuato’s Cornbread Muffin a stark contrast in terms of moisture as well as density, fans of Gingerbread Pigs called Marranitos will find this one more aromatic than most while the three-color Polvoron is expectedly crisp and sugary.
Using slightly different nomenclature for a sprinkled slice of Cake more commonly sold as Cortadillo and dubbing a delicate Besos “Yoyo de Fresa y Coco” there is no mistaking Tres Leches regardless of name or background and the $3.50 wedge is worth every penny thanks to a delicate sponge, abundance of Condensed Milk and creamy whipped Topping.
While Snow’s and Franklin remain in the top 10 of Texas Monthly’s heralded Barbecue rankings a lot has changed during the past two years, several spots going beyond the “trinity” rapidly earning accolades but Goldee’s Barbecue in Ft. Worth carrying the number one spot without a lot of spectacle, luxury or “creativity.”
The brainchild of five twenty-somethings using little more than Post Oak, Seasoning and top-quality Meat from Creekstone Farms Goldee’s derives its name from an old F-250 used to pull around the group’s first smoker, though through time and training with some of Texas’ very best Pitmasters the crew and their technique is anything but amateur.
Introduced to Texas Barbecue at a young age, Lane Milne, Dylan Taylor, Jonny White, Nupohn & PJ Inthanousay each contributing to the space on Dick Price Road, guests will find Goldee’s with a queue from two-hours prior to opening Friday through Sunday with Brisket usually gone long before the listed 3:00pm closing.
Debuted early in the pandemic at an abandoned building on the southeast side of Ft. Worth, a splash of paint and some tables seemingly the only upgrades aside from a line of offset smokers, it is at a distance that the smell of wood is evident such that by the time one is inside appetite is near-ravenous.
Taking no shortcuts with Bread and Pickles made on-site, free Beer and Bottled Water a bonus for those who brave the line, Brisket, Ribs and Sausage are all mandatory though the Brisket is undeniably the star thanks to a relative lack of Salt and perfectly rendered Fat that lets top quality Angus hold the spotlight for itself.
No less impressive with Ribs more peppery than sweet, nor Sausage that snaps to give way to a medium-grind, Sides seem basic save for hearty Pork gravy on rice…but who really cares when Dessert on Sunday includes thick Bread Pudding and an extra creamy Banana version with crumbled Wafers and a hint of Cinnamon?
Registered to Yi Family Enterprises with a dead-link website it seems hard to believe Iheart Kolache survived the pandemic, let alone the fact that this cozy Farmers Branch Café has been in business since 2014.
Serving little more than the Czech specialty, a few Pastries plus Cronuts it is from a husband-and-wife team that the space at 13901 Midway Road offers over two-dozen savory varieties daily, prices ranging $1.69 to $3.40 par for the course and each warmed up it a microwave so contents are hot and steamy.
Ranging from “Walk on the Border” to “Meal in One” it seems safe to say Iheart’s Kolaches come well-stuffed, the BBQ Beef an admitted disaster that tastes like sugared Tomato Sauce while Turkey with Swiss and hearty Sausage Gravy each fare far better.
Easier to taste the Dough with sweet selections, raised and yeasty with just a bit of Sugar, both Cream Cheese and Strawberry were decent if not spectacular thanks to store-bought Ingredients in the center that can’t hold up to the likes of Pearl Snap or others who make their own Fillings from scratch.
Although Maple Leaf Diner’s raison d’etre is reportedly ownership’s craving for Canuck Cuisine a look at the menu suggests no shortage of concessions, nearly 2/3 of the options leaning into non-descript origins such as Burgers, Benedicts and piles seemingly intended for Man v. Food.
The brainchild of Michael Delaurier and his Ontario native wife Debra Maple Leaf Diner opens at 7:00am daily, items proudly promoted as featured by Food Network or Paula Dean a focal point and entirely self-indulgent such as “Chicken, Bacon & Waffles” needlessly topped with Strawberries, Whipped Cream and Cream Puffs on toothpicks.
Home to enormous portions and fair prices that help explain the spot’s popularity, though American Bacon, Chicken Strips no better than the grocer’s freezer and fake Maple Syrup are all a disgrace to Canada, Poutine fares better in its tradition form with thick-cut Fries, squeaky Curds and uncomplicated Gravy.
The sort of place where one might be called “sweet pea,” “hun,” “darlin’” and “doll” in less than 30 minutes Desserts hail from Pastry cases at the front, a “stuffed” Chocolate Chunk Walnut Brownie Cookie dry, dull and unnecessary while Nanaimo Bars and Butter Tarts are authentic and delicious.
Called “La Resistencia” the prix-fixe menu at Deep Ellum’s Revolver Taco Lounge remains something of a secret, Regino Rojas’ reinvention of the tiny indoor dining space occurring as a result of the pandemic and seating a small number of guests Thursday through Saturday.
Held in a room affectionately called “Purepecha,” an indigenous group that has long inhabited Michoacán, La Resistencia focuses on ancient techniques and Ingredients including Corn imported weekly from Oaxaca to create an eight-course tasting prone to seasonal inspiration.
Currently $150 per person, a price commiserate with Revolver’s inventive Tacos that have captured the attention of hipsters throughout DFW, it is with a pair of servers that the self-trained Chef cooks in plain view, an Oyster Amuse bracing but beautiful and well paired to a stiff Margarita kissed by Mezcal.
Progressing similar to a French tasting menu, the two-bite “Sandwichito” not especially Mexican yet undeniably delicious as premium Hokkaido Crab arrives soaked with Butter beneath Caviar on Toast, Atun Crudo eats much like Ceviche thanks to spice and Citrus but with Olive Oil adding texture.
Onward to Soup, a generous bowl of dark Broth teaming with Chicken and aromatics plus melted Cheese and Cream, it is here that Rojas’ hand-nixtamalized Corn takes center stage, first as a White Heirloom Corn Tortilla beneath Squash Blossoms and Mushrooms followed by perfectly grilled Dover Sole on soft Red Corn coated in Sage Cream.
Throttling back with tender Blue Fin in Nectarine Consommé, dots of Oil adding smoke and Salt, La Resistencia’s main course lets Ingredients do the talking from medium-rare Wagyu and Foie Gras to porky Beans, housemade Salsa and eight handmade Tortillas in at least four colors.
Smart to keep Dessert small and simple, Lemon Tequila Curd on Shortbread given texture by Cream and Corn Nuts, it is with the bill paid that diners emerge in the thick of Deep Ellum’s nightlife with a deeper understanding of what Mexican cuisine can look like in America when it is created with skill and respect.
Peach-Yuzu Cobbler – Whipped Five Spice Mascarpone
Chocolate Chip Cookie – Salted Toffee, Almonds
Imported from Austin in 2021 Loro comes from Hai Hospitality, the group behind Chef Tyson Cole’s Uchi empire, and by involving Pitmaster Aaron Franklin the idea of an “Asian-style Smokehouse” thrives in Old East Dallas from 11:00am until close daily.
Something of a hipster concept, the covered terrace packed by twenty-somethings instructed to order from the bar and wait patiently with a beeper, it is amidst sports on TV and music a bit too loud that many guests begin with Drinks and “Candied Kettle Corn” that touches nearly every part of the palate.
Built for scalability, a fourth Loro coming to Addison later this year, additional appetizers include Salads and Fried Corn ready for a bath in Sriracha Aioli before delving into lean Brisket topped with Herbs and tangy Chili Gastrique.
More accessible than either celebrity-Chef’s flagship, pricewise for Cole and the lack of a 2+ hour line when thinking about Franklin, Loro’s Chicken Sandwich is a revelation for each as the smoked Breast is juicy beneath Tempura Batter with plenty of sweet heat and complex fermented flavors.
Fast-paced without being frenetic thanks to a trained service staff and the expansive layout Dessert is best delivered along with everything else rather than after, a Chocolate Chip Cookie with Toffee and Almonds fairly unremarkable while Peach-Yuzu Cobbler beneath Five Spice Mascarpone is “fusion” done the right way.
Owned by Carl Kim and his wife Kountry Donuts is small enough that local natives might be entirely unaware of its existence, but for those seeking greater Dallas’ best Fritter the store at 102 South Main Street in Grapevine should be a destination.
Part of the community since 1996, really nothing more than a shack that once housed a service station, it is beginning at 5am daily that Donuts and Kolaches are scratch-made, no pre-mixes or specials for the #gram but rather good ol’ fashioned craftsmanship that sees yeasted rings fluffy but not full of air and Blueberry Cake well-studded with Fruit beneath a layer of glaze.
Still rolling Dough and frying at opening, Fritters not yet ready but Mr. Kim happy to make one fresh, it was just 5 minutes later that a foot-plus of Apples, Cinnamon and crispy Batter was deposited in a box still too-hot-to-eat, though that certainly did not prevent this writer from trying.
Less than $10 for the lot, both cogwheels moist but crumbly with a slightly sour finish, it was at the hotel that Kountry Donuts’ Fritter finally took center stage, each bite a little different from the last but all of them crispy without a lot of Oil and chockablock full of Apples.
Serving Grapevine since 1996 BreadHaus takes an artisan approach to baking everything from Loaves to Pastries not far from historic Main Street, owners Mark and Petra Lively’s focus on Organic Ingredients and Vegan offerings yielding a loyal following that often sees may items sold out long before closing.
Built upon time honored traditions such as slow fermentation, the sizable Europe oven turning out a daily variety of Breads both sweet and savory, it is on arrival that a smell of Yeast is immediately detected while service is quiet but cordial and happy to make suggestions.
Not built for the #gram as most items trend rustic, Lebkuchen loaded with Ginger and Citrus but one example, guests can expect prices far lower than other similar concepts with snappy Pecan Shortbread just a dollar and slices of Bourbon Pecan Pie with more Nuts than Filling for $4.
Also home to a small larder selling dried Beans and Sauces, hours from 9:00a-4:00p Tuesday through Saturday worth mentioning, early April found Hot Cross Buns a little less fluffy than hoped while Sweet Potato and Almond Squares were each plenty moist, not overly sweet and generously portioned.
Opened in 2013 Cattleack Barbeque is part of a new generation in Texas Barbeque, the “trinity” still accounting for most of Todd and Misty David’s sales but the owners’ willingness to explore ideas like Pastrami Ribs and smoked Boudin responsible for long queues before opening.
Supplanting Pecan Lodge as Dallas’ top spot for Barbeque, a recent #6 ranking on Texas Monthly’s Top 50 adding fuel to an already raging fire, lines begin to form at 9:30am Thursday and Friday with specials usually gone thirty minutes after the shop’s 10:30am two-day-a-week opening.
Showing respect for tradition through outside murals, Snow’s Tootsie Tomanetz amongst others, it is once inside that Cattleack’s dining room spreads wide with wooden picnic tables filled smoked Meats and smiling guests as country music plays overhead.
Priced akin to other to top spots, though (legal) parking along Gamma Road can be hard to find, “musts” at Cattleack begin with Fatty Brisket, Pork Ribs and Housemade Sausages, the former made from Wagyu and well-balanced between smoke and seasoning while the Ribs are unparalleled from perfectly-rendered Fat to the ample bark outside.
Satisfied with snappy Sausage and oozing Cheddar, but more impressed by Carolina-style Pulled Pork that feels like succulent sacrilege with each bite, Sides are basic but generous with special attention due for stick-a-spoon-up-straight Cheesy Grits.
Not about to skip Dessert, Banana Pudding obligatory and better than many thanks to Parfait-style layering, the David’s “Crack Cake” comes highly recommended and falls somewhere in between the Pie made famous by Christina Tosi and gooey Butter Cake straight out of St. Louis.
Boar in a Blanket – Cheddar Jalapeno Boar Sausage, Croissant, Everything Seasoning
Butter Croissant
Apple Chausson – Granny Smith Apple Filling, Cinnamon, Apricot Glaze
Pretzel Pain au Chocolat – Valrhona Dark Chocolate. Sea Salt
Kouign Amann
Strawberry Rhubarb Danish – Red Wine soaked Rhubarb, Strawberry, Cream Cheese and Orange Filling, Pistachios
Vanilla Cruller
Pain au Chocolat – Valrhona Dark Chocolate
Opened in June of 2021 by Amy and Casey La Rue Carte Blanche was never meant to be taken lightly, the Tasting Menu evenings and morning Viennoiseries telling a story of the husband-and-wife team who met in Phoenix before cooking in some of America’s best kitchens and finally settling in Dallas.
Occupying a former Restaurant in Lower Greenville, its current layout divided left and right behind a big wooden door, 7:00am sees guests led left where Amy’s Pastries reside along a counter behind glass, some two-dozen daily choices ranging from beautifully laminated Danishes to tantalizing Doughnuts topped with shiny Glaze.
Priced on par with other such concepts, it was as take-out that nine Pastries were ordered, first bites of a Soft Pretzel offering good stretch and all the flavors of an Everything Bagel with a Schmear before attention turned to La Rue’s “Boar in a Blanket” with similar aromatics plus a snappy housemade Sausage in the middle.
Next enjoying another world-class Kouign Amann, shattering layers and Sugar falling to the ground while the center was still wet with Butter, Amy’s Chausson succeeds as a result of excellent Puff Pastry plus lots of Fruit while her Strawberry Rhubarb Danish carefully balances weighty filling with delicate surroundings.
Further investing in Viennoiserie, the Butter Croissant nicely honeycombed but better with Dark Chocolate, do save room for the salted “Pretzel” version when available plus at least one of Carte Blanche’s peerless French Crullers.
Born in Sydney and now operating out of store 117 in the Golden Spring Plaza on Spring Mountain Road Yomie’s Rice X Yogurt sells itself as an alternative to Boba, the use of Purple Rice instead of chewy Tapioca Pearls purported to add health benefits including nutrients and fiber.
Cleanly designed and big on branding across 400 global outposts, an abundance of flavors including Durian and Avocado available, first timers are advised to try the original Haw Purple Rice Yogurt that comes sealed in a cup for $6.15 with a flavor that starts mildly sweet before turning tangy and dissipating with a nutty finish.
FOUR STARS: Something of a limited concept Yomie’s Rice X Yogurt does what does well and provides a healthier, if not “healthful” alternative to Boba.
RECOMMENDED: Purple Rice Yogurt.
AVOID: N/A.
TIP: 11:00am until roughly 10:00pm daily.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
English Muffins, Raspberry Compound Butter, Strawberry Jam
Mushrooms, Beans
Tomatoes
Bacon
Sausage
Eggs
Dill Potatoes
The Chai Spice Cookie
The Raspberry Scone
The Peanut Butter Snickerdoodle
The Mixed Berry Muffin
The Loving v Virginia Brookie
The Banana Flax Cake
The Loaded Carrot Cake
The Fruity Pebbles Treat
The Rocky Road Cookie
The Cinnamon Cheerios Treat
The Mexican Chocolate Chip Muffin
The Oatmeal Raisin Cookie
The Chocolate Chip Cookie
Always on the move, both the Restaurant’s physical location and their health-conscious Cuisine, it was for Catering that David and Peter Mozes were again called upon Wednesday, the owners of Bronze Café offering to prepare a special Breakfast menu instead of the usual delicious Salads and Sandwiches.
Located near Desert Shores in Summerlin, the former home of Beau Monde Bakery providing turnkey access for a Restaurant now offering Breakfast, Lunch and Dinner, it was from Chef Mozes’ home recipes that Breakfast consisted of several trays, Eggs and Bacon making fast fans thanks to familiarity while Sausage shined thanks to a hint of Maple Syrup.
Complete with plates and utensils, Bronze Café’s Beans and Mushrooms necessary for a “Full English,” Tomatoes on the Vine were bright and juicy while store-bought English Muffins got a big upgrade from Jam plus Compound Butter.
Happy to receive a glut of Desserts, all Vegan and The Peanut Butter Snickerdoodle still Las Vegas’ best Cookie despite mounting competition, those missing Beau Monde’s gluten-free offerings will be happy to know the Banana Flax Cake is made without any Wheat protein, as too is a fully loaded Carrot Cake that has only gotten better with time.
Continuing strong with the cleverly titled Loving v Virginia, a Brookie that sees both halves nicely textured, Chai Spice Cookies remain soft and almost Cake-like while the Rocky Road round rethinks well-known flavors with a rich Chocolate crumb.
Rounding out the afternoon with Muffins, each soft and moist, others delighted in Fruity Pebbles Treats made with Vegan Marshmallows plus Raspberry Scones and Oatmeal Raisin rounds plus an all-new Cinnamon Cheerios Treat.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, no matter where Chef Peter and David are set-up the quality has never declined, lunch on Thursday continuing to show quality and creativity bound to please those with and without dietary restrictions, whether they want to be gluttonous or eat light.
RECOMMENDED: Mushrooms, Tomatoes, Sausage, The Peanut Butter Snickerdoodle, The Carrot Cake, The Loving v. Virginia, The Banana Flax Cake, The Rocky Road Cookie, The Raspberry Scone.
AVOID: N/A.
TIP: 8a-8p daily at 2380 N Buffalo Drive, Suite 110. 702-852-2830. Online ordering via all the usual apps but catering best coordinated by contacting the Restaurant directly.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Now approaching three years serving Las Vegas’ best Cuban Cuisine it is unfortunately no longer possible to support Cubanidad 1885’s business practices, because although it is easy to overlook Tres Leches slopped into the kitchen sink or a lack of serviceware their recent decisions to substitute items without asking or arrive 20+ minutes late despite a $50 delivery fee cannot be forgotten. Unapologetic in their actions, while also continuing to increase prices, there are far better places to spend one’s money.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Cubanidad continues to make good Food but has apparently forgotten the basics of customer service.
RECOMMENDED: Cod Fish Croquette, Tostones, Maduros, Ham and Cheese Empanada, Ropa Vieja and Plantain Empanada, Medianoche Sandwich, Guava and Cheese Pastelitio.
AVOID: Expectations of good service.
TIP: Online Ordering available through all the usual suspects, but even 5 miles away expect the most expensive delivery cost in town.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Baba Au Rhum, Macallan Harmony Collection Whiskey, Chocolate Ice Cream, Chocolate Shaving, Soft Whipped Cream, Orange Zest
Last visited before its 2016 renovation, even then considered one of Sin City’s most gorgeous Restaurants, PRIME Steakhouse at Bellagio has recently been under the guidance of Chef Sean Griffin whose work at Jean Georges Steakhouse proved reason enough to make reservations at the venerable institution for a late birthday celebration.
Previously toqued by Rob Moore who departed to open a spot of his own in Henderson, it was at a tiny outdoor two-top that guests were seated, the Bellagio fountains occasionally misting guests while others dined amidst the draped dining room decorated with fine art indoors.
Served by a team of at least four, Sommelier John Burke again entertaining with stories new and old, it was in four courses that two-hours were spent talking; the Ingredient sourcing, portions, and preparations mostly justifying prices that seem high even by Vegas standards.
Far more classic than SW or Ramsay and certainly more elegant than Delmonico or CUT, the evening began with bubbles alongside a basket of Bread preceding a trio of Appetizers from which Pepper-crusted Duck Liver stood out thanks to Berries and Almonds while thinly-sliced Beets and a delicate Crab Cake were also very good.
No doubt a place with more than just Beef to offer, though the options for Steaks are plentiful from domestic Ribeye to Japanese A5, it was on the lady’s request that a Peppercorn Strip arrived alongside seared Serrano Peppers while PRIME’s Parmesan Crusted Chicken comes delicately paired to Artichokes in Lemon Butter Sauce.
Also ordering Veal Chop Milanese, the majority of it delicious but perhaps one quarter compromised by a thick band of Connective Tissue, sides are simple yet perfectly executed whether it be gooey Mac n’ Cheese, Wild Mushrooms or Glazed Peas with Onions and Ramps.
Upping the ante for Dessert, a pour of Canadian Ice Wine gilding the proverbial Lilly, PRIME’s Ice Cream Pie is audacious in all the right ways while a timeless Chocolate Souffle challenges Le Cirque in quality despite on this night being trumped by an all-new creation that eats like Baba Au Rhum but finds itself doused in Macallan Harmony Collection Whiskey.
FOUR STARS: Trending a bit more pricey than other Steakhouses on the Strip, and somewhat limited by its heritage and clientele that prefers not see ideas venture too far outside the box, PRIME is undoubtedly a place worth visiting for those looking for a ‘fine dining steakhouse,’ particularly those averse to loud music or looking for a more romantic night out.
RECOMMENDED: Foie Gras, Parmesan Chicken, Glazed Market Peas, Mushrooms, Souffle, Baba Au Rhum.
AVOID: The flawed Veal Chop suggests a lack of attention to detail as relates to butchery.
TIP: 5-10pm daily, reservations for the patio carry a surcharge.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor
