Big Chicken
Chicken Strips
Onion Rings
Brownies
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.
www.bigchicken.com
High Steaks
Champagne
Pretzel Bread – Mustard Butter
Bone Marrow – Red Wine Onion Jam, Frisee Salad, Sourdough Toast
Dungeness Crab Cakes – Old Bay, Creamed Corn, Tomato Jam
Pastrami Glazed Bacon – Black Pepper, Bourbon, Brown Sugar Glaze
Fried Artichokes – Spinach Basil Bechamel, Parmesan Espuma
Spring Pea Salad – Quinoa, Wild Rice, Ricotta Salata, Golden Balsamic Vinaigrette
Boneless Ribeye – O’Conner Beef 18oz, AU | MB5+ Tasmanian Wagyu
Spring Pea Tortellini – Bay Scallops, Snap Peas, Brown Butter
Whole Grilled Branzino – Cumin and Coriander Honey, Charred Lemon, Arugula
Radiatore alla Vodka – Mozzarella, Parmesan, Chili Crunch
Smoked Jidori Fried Chicken – Calabrian Chili Honey, Gravy, Fried Sage
Crispy Brussels Sprouts – Saba, Pecorino, Mint
French Fries – Garlic Beef Tallow, Sea Salt
Truffle Crusted Mushrooms – Stuffed With Duxelle, Cheese, Chives
Birthday Cakepops
Black Forest Piecaken – Cherry Pie Inside Of Chocolate Cheesecake, Cocoa Whipped Cream, Cherry Sauce
Key Lime Donuts – Key Lime Curd, Toasted Meringue, Coconut Ice Cream
Hummingbird Cake – Banana Cake With Pineapple And Toasted Pecans, Cream Cheese Icing, Butter Pecan Ice Cream
Currently Chef James Trees’ sixth Las Vegas venture, and the first proper Restaurant in a Casino following quick-casual concepts at The Strat and Resorts World, High Steaks Vegas opened in October 2025 replacing VooDoo Steak & VooDoo Lounge atop the Rio’s Masquerade Tower.
At one time a premier Off-Strip destination for locals and tourists alike, High Steaks and other new eateries see casino brass attempting to resurrect a derelict property with free parking, affordable Alcohol and the sort of Food worth getting excited about.
Visited very early, service and expediting predictably green across an immense dining room, six month’s practice now sees High Steaks’ front of house humming while panoramic views of Las Vegas come at a fraction of the cost of Top of The World, Foundation Room or whatever replaces Vetri at The Palms.
No doubt a space willing to take chances to capture locals, a bottle of Malbec nearly 67%-off compared to a Strip Steakhouse visited three days, housemade Bread offers a stretchy surface complimented by Mustard Butter while several sizes of Seafood Tower deliver Prawns and Crudo plus the usual Lobster, Oysters and Crab.
Taking on several common themes for Starters, Bar Boheme’s French Onion Soup ported over perfectly to the Rio, Bone Marrow delivers immense impact while Crab Cakes and Bacon are enjoyable if not “wowing” in comparison to a tangle of Spring Peas and “Fried Artichokes” that riff on classic Spinach and Artichoke Dip with impressive results.
Not an “Italian Steakhouse,” though Trees and team smartly flex their muscles with a couple of Pastas, diners tired of the same ol’ Steak & Salmon will love “The Hunt” with Boar, Elk, Venison and “Lion” in the form of a Vegan-friendly Mushroom treated to a multi-step process that will impress Carnivores, as well.
Offering 18oz of Tasmanian Wagyu Ribeye for less than $90, unheard of in this city post-Pandemic, Salisbury Steak is now gone due to poor sales while Fried Chicken is first brined and smoked for great depth of flavor.
Recently adding seasonal Tortellini with Scallops, a dish that would not be out of place at Esther’s, current sides range from Creamed Spinach to Asparagus with King Crab and Spuds baked, mashed, fried or dressed up plus Radiatore alla Vodka.
Not forgetting Head-on Branzino, grilled and brightened by Cumin and Coriander Honey, Chef Jake Yergensen’s Desserts continue to set a high bar as High Steaks’ “Piecaken” straddles a fine line between French Silk and Black Forest while the Souffle and Donuts with impeccable Coconut Ice Cream are enjoyable, but not quite on the level of Hummingbird Cake made exactly as it aught to be.
www.riolasvegas.com/restaurants/highsteaks
Paymon’s Fresh Kitchen and Lounge
Hummus
Pita Bread
Broiled Chicken Kabob – roasted tomato, sautéed vegetables, potatoes, vermicelli pilaf
Koobideh Kabob – roasted tomato, sautéed vegetables, potatoes, vermicelli pilaf
Fesenjan
Baklava
Rice Pudding
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.
www.paymons.com
Milpa Catering
Birria Queso Tacos
Cilantro, Cabbage, Radish, Pickled Onion, Lime
Romaine & Jicama Salad – Romaine Lettuce, Jicama, Cucumber, Red Onion, Radish, Cranberry, Pepitas, Pomegranate, Queso Fresco, Jalapeno Vinaigrette
Corn Esquites
Tortilla Chips
Churros
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, handmade Tortillas are medium-thick, soft and with the perfect amount of flex while Corn Esquites paired to Chips channel Elotes minus all the Mayonnaise.
www.milpalv.com
Esther’s Kitchen
Sourdough Bread – Cultured Butter, ‘Nduja / Sourdough Bread – Cultured Butter, Anchovy Butter
Vegan Cauliflower Alla Romana – Chili, Garlic, Fried Capers, Parsley
Cheesy Eggs – Housemade Brioche, Chives, Fontina, Parmesan
Cherry Cinnamon French Toast – Cherries, Cream Cheese, Cinnamon
Biscuits and Maple Sausage Gravy – Fried Eggs, Prosciutto, Fontina
Margherita Pizza – Vegan Cheese, Bianco Dinapoli Tomatoes, Basil
Roasted Mushroom Pizza – Spring Onion, Smoked Mozzarella, Fingerling Potato
Spaghetti Pomodoro – Sungold Tomatoes, Basil, Vegan Pomodoro
Radiatore Al Limone – Black Garlic, Lemon, Cream, Chives, Breadcrumbs
Meyer Lemon Pancakes – Huckleberry Jam, Meyer Lemon Curd, Lemon Whipped Cream
Crab + Spinach Benedict – ‘Nduja, Garlic Confit, Old Bay Hollandaise, Poached Egg
Truffle Polenta – Sunny Side Eggs, Roasted Mushrooms, Frico Chip
Butterscotch Budino – Whiskey Caramel, Honeycomb, Whipped Cream
Last visited for Brunch in December of 2025 Sunday afternoon once again found Esther’s Kitchen firing on all cylinders, the frequently-changing menu filled with past favorites in addition to new plates executed at a fair price with exacting standards.
Now serving Las Vegas for over eight years, every available superlative already used to describe James Trees’ Restaurant that revitalized the Art’s District, it was with a packed house that four guests sat near the bar with Coffee from Vesta, Cocktails and Dylan Jobsz’s city-best Sourdough beneath various toppings starting things off.
Seasonal and rustic in a good way, Pork and Cheese Biscuits not pretty but wholly delicious even without Butter, suffice it to say that Maple Sausage Gravy and Eggs add an extra layer of decadence while toasts beneath soft-scrambled Eggs or Ricotta with Jam are comforting and delicious.
More savory than sweet this time, spicy Cauliflower without the Anchovies for a Vegan as good as the original, Esther’s can also modify their Margherita to those who eschew Animal products while the current Roasted Mushroom Pizza is a masterpiece of taste and texture.
Heartier with Blue Crab kissed by Calabrian Sausage beneath Eggs plus Old Bay Hollandaise, the sort of dish that might have a native Italian muttering and gesturing before realizing just how well it all works together, one should never forget Polenta ground on-site beneath a crispy Cheese lattice nor the seasonal Pancakes that stand tall and fluffy with a Custard center.
A lot of Food for not much cash, all of it rooted in technique but never compromising flavor for looks, Dessert consisted of Esther’s forever refining Butterscotch Budino times two – because one is never enough – plus a thick wedge of French Toast loaded with Cinnamon finding its foil in Cream Cheese and Cherries.
www.estherslv.com
Jean Georges Steakhouse
Brioche, Herb Butter
Egg Toast Caviar – petrossian caviar, herbs
Morels stuffed with green peas, fermented chili and avocado
Crispy Octopus, kohlrabi slaw, cashews, romesco sauce
Foie Gras, Harry’s Berries Strawberry Jam, Strawberry Granola, Red Wine Syrup
Japanese Wagyu Carpaccio, Black Truffle Fritters, Lime Salt
Crispy Sushi – Salmon, Tuna, Hamachi, soy glaze, chipotle mayonnaise
Avocado Crispy Rice, Chipotle Pine Nut “Mayo”
Tomato Salad, Avocado, Heart of Palm, Coconut Vinaigrette
Warm Asparagus & Morels, Hazelnut Vinaigrette
Frisee Salad, champagne, mango, goat cheese, black olives
Caesar Salad, parmesan cheese, lemon, chili
New Caledonia Blue Prawns, Ramp Butter, Herbs, Grilled Sourdough
6oz F1 Wagyu Filet, 10oz F1 Wagyu NY Strip, 14oz F1 Wagyu Ribeye, 8oz Mishima Reserve Wagyu Rib Cap, Blistered Shishito Peppers
Baked Dungeness Crab, Comte Cheese
Salmon, herb crumbs, fava beans, rhubarb ginger beurre blanc
Bone Marrow, Lemon Gremolata, Toast
Grilled Asparagus, Lemon
Chilean Sea Bass, miso yuzu glaze, maitake mushroom
Mashed Yukon Gold Potatoes
Spring Peas, serrano chili, pickled ramps
Vegan Morel Risotto, Asparagus
Roasted Mushrooms, jalapeño, garlic, lemon
Large Format Short Rib, soy glazed, apple-jalapeño purée, rosemary crumbs
Housemade Hot Sauce, Soy Miso Butter, Aerated Béarnaise, JG Steak Sauce
Morels, White Asparagus, Ramp Greens, Ramp Hollandaise, Ramp Powder
NY Cheesecake, Harry’s Berries Sorbet
Warm Valrhona Chocolate Cake, Vanilla Ice Cream
Creme Brulee, Strawberry Sorbet, Streusel
Harry’s Berries Strawberry Crostada, Strawberry Swirl Ice Cream
Last visited in November, a total of thirty times prior including a yearly tradition, it was alongside seven others on Saturday night that Jean Georges Steakhouse once again found the kitchen executing at an unmatched level.
Toqued by Chef Sean Griffin since 2015, including a renovation that upgraded decor and serviceware for pristine Proteins and Produce, guests entering Jean Georges Steakhouse are greeted first at a podium before being led to spot-lit tables, the mood upscale but never stuffy while prices track similar to other like-Restaurants that feature far less impressive Ingredients.
Decorated in gold, and buzzing with activity, it was at the Chef’s Table that carte blanche was deferred to the kitchen, Beverages quickly followed by buttery Loaves of Brioche and familiar appetizers such as truffled Wagyu Carpaccio atop Pate a Choux plus “Crispy Sushi” and signature Egg Toast.
Throwing Chef Griffin a curve-ball this time, two guests Pescatarian and one Vegan, off-menu Specials came first in the form of Morels stuffed with Peas and fermented Peppers followed by Avocado “Sushi” and three dishes showcasing early-season organic Asparagus.
Always inventive, Foie Gras with Harry’s Berries and textural elements absolutely stunning, Salads served as a segue to grilled Meats, the iconic Hearts of Palm and Tomatoes praised by all for its brightness while Frisee with Mangoes and Caesar lightened the load before NY Strip and Filet of F1 Wagyu cooked Medium Rare.
Not forgetting two more Steaks, domestic Prime Ribeye plus an 8oz Mishima Reserve Wagyu Rib Cap, the sides never fail to impress – nor does Vongerichten’s Sea Bass or Prawns on this night with Ramp Butter and Herbs.
Adding a few seasonal sides, spicy Spring Peas and foraged Mushrooms both upgrading their humble Ingredients, Vegan Morel Risotto and Morels with Ramps in three forms threatened to steal the spotlight from even the Steaks.
Rarely rethinking the sweet stuff Dessert again saw Creme Brulee with seasonal Sorbet plus old favorites down the line, Chef Vongerichten’s Chocolate Cake served with tableside theatrics and followed by Cheesecake plus an exceptional Strawberry Crostada.
www.aria.com/en/restaurants/jean-georges-steakhouse.html
Big Chicken
Chicken Strips
Onion Rings
Brownies
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.
www.bigchicken.com
Meraki Greek Grill
Beef and Lamb Gyro
Chicken Gyro
Pita
Greek Rice
French Fries
Mama’s Rice Pudding
Baklava – Phyllo, Walnuts, Honey
Formerly a regular part of the lunch rotation, Estiatorio Milos Chef Nikos Georgousis and Girair ‘Jerry’ Goumroian of Henderson’s The Great Greek all-but rescuing the plaza on Rainbow at Tropicana in early 2017, it was once again that Meraki was ordered on Tuesday.
Nothing less than an Off-Strip sensation since opening its doors guests may now opt for dine-in or take-out from any of six locations, Meraki’s servings always more than generous and prices affordable even as prices everywhere rise.
Defined as “doing something with soul, creativity and love,” a spirit embodied by courteous employees, it was at noon that employees arrived to easy-stacking boxes containing temperature-control trays, this simple extra step guaranteeing Food is indistinguishable from that served inside the Restaurant.
Serving a diverse crowd, but doing so with an impressive spread of Proteins, Produce and imported Ingredients, Hummus remains a highlight in terms of taste and texture while tangy Tzatziki shines thanks to “authentic” Greek Yogurt.
This time putting plenty of Feta on Meraki’s Salads, just the it aught to be, Greek Rice receives high praise for its fluffiness and flavor while the Gyro kit allowed ample customization of marinated Chicken or Gyro Meat with Tomatoes, Lettuce and Onion
Happy to find no shortage of Pita, soft and warm rounds gratuitously slathered with dueling Spreads, Vegetarians can choose crisp and oilless Potatoes lightly perfumed by Herbs or two-bite Falafel that are light but toothsome and fragrant with Garlic as well as Cilantro.
Not forgetting Dessert, Mama’s Rice Pudding always a staff favorite, Honey-soaked Baklava rife with Walnuts is also highly recommended and arguably the best in Sin City.
www.merakigreekgrill.com
The Bagel Cafe
Bagel Platter
Deli Platter, Potato Salad, Pasta Salad
Cookie Tray
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.
www.thebagelcafelv.com
La Mojarra Loca Grill
Chips and Salsa
Rumchata Colada – Rum, Rice Syrup, Cinnamon, Coconut
BEANS & CHORIZO FAT
MEJILLONES A LA MOJARRA – MUSSELS COOKED IN A HOUSE SALSA
MENUDO
MOLCAJETE “AZTECA” – STEAK, CHICKEN, BEEF RIBS, CHORIZO, CHEESE, NOPALES, TOMATILLO SAUCE
BEANS & RICE
CORN TORTILLAS
FLAN
Now with several local locations, the original on Maryland Parkway almost universally with a wait from noon until close, La Mojarra Loca Grill is a rarity in Las Vegas that continues to thrive with no reservations, no website and no handouts to “influencers,” “content creators” and others.
Popular with local Hispanics, live music and festive directions paired to friendly service, it was as a party of eleven that a guest’s 60th birthday was celebrated at a long table where Food was as plentiful as the bottles of Modelo served in ice buckets.
Trendy without being excessive, the bar a raucous affair complete with Happy Hour, La Mojarra Loca Grill’s menu spans from traditional Mexican Food to unique Sushi items that seem less out of place once one sees an enormous plate of Ceviche or punchbowl Coctel de Camaron.
Generous with Chips and Salsa, the later packing a punch, Drinks include a multitude of Margaritas alongside inspired options such as a Rumchata Colada that helps quell the heat of Appetizers such as the Mussels cooked in vibrant Sauce or Refritos mixed with Chorizo drippings.
Not overlooking Oysters topped in citrusy-Shrimp, a signature for good reason, Entrees range from famous grilled Prawns and Menudo to grilled Meats or faultless Molcajete served in several styles and sizes for prices about 1/3 what one might pay on Las Vegas Boulevard.
www.facebook.com/lamojarralocalasvegas
Naan & Curry
Samosas
Onion Bhaji
Butter Chicken / Lamb Rogan Josh
Butter Naan
Mango Lassi
Now with five locations including a take-out only storefront at 2950 South Durango Drive Naan & Curry seems poised to make a play at Las Vegas’ most-popular Indian eatery thanks to a broad and accessible menu with fair prices, though service appears to be on the decline with this order again late and all Desserts eliminated with Lassi pre-made in a bottle.
www.naancurrylv.com
Pinkbox Doughnuts
Da Blueberry Fritter – Glazed Raised Doughnut, Blueberries, Cinnamon
Poppin’ Tart – White Frosting, Raised Doughnut, Strawberry Jam, Sprinkles, Strawberry Drizzle
Da Apple Fritter – Glazed Raised Doughnut, Apples, Cinnamon
Buttermilk Bar – Glazed Buttermilk Cake
Sup Shorty – Glazed Raised Doughnut, Fresh Glazed Strawberries, Whipped Cream
Ol’ Fashioned – Old Fashion Doughnut, Glaze
What’s Up Doc – Glazed Carrot Cake Doughnut, Cream Cheese Frosting, Walnuts, Cinnamon Sugar
Pretty in Pink – Glazed Pink Velvet Cake Doughnut, Cream Cheese Icing, Pink Velvet Cake Crumble
Mr. Blueberry – Raised Doughnut, White Frosting, Blueberry Cheesecake, Blonde Oreo Crumble, White Chocolate Chips, Blueberry Glaze
Blue Face DoughCro – Croissant Doughnut, Blueberry Frosting, White Whip
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,” “Mr. Blueberry” succeeds thanks to the homemade Filling and plenty of complexity while “What’s Up Doc” uses Walnuts for texture atop a Ring with bold aromatics.
Replenishing supply as necessary, high volume assuring everything is fresh, Fritters both achieve high marks while “Poppin’ Tart’” eats like its namesake with better ingredients.
www.pinkboxdoughnuts.com
Amador Cocina Fina
Transmasalata – Grissini, chives, olive oil caviar
Éclair de Barbacoa – Barbacoa de bœuf, Gruyère, jus de carne
Oignon Noir – Negi frito, Comté
Amador Sushi – Dry-aged hamachi, fresh wasabi
Noix de Saint-Jacques – Scallop, strawberry aguachile, kaffir lime granita, avocado
Pulpo à la Gallega – Octopus, pomme, espuma de chorizo
Binchotan-Roasted Potato Tortellini – Hokkaido uni, Vin Jaune
Lamb Shawarma – Labneh, Thai peanut, pita tortilla
Pork Belly Vindaloo – Spiced porridge, maitake, snow crab
Torreja Helada – Queso de oveja, tomates nixtamalizados, caramelo de Jerez
Tableside Marshmallow Fudge
Best described as a more personal project from Chef Oscar Amador the space on Jones and Spring Mountain was reborn as Amador Cocina Fina on 11/1/2025, eight years after EDO Gastro Tapas & Wine abruptly reshaped what Sin City felt Spanish Food was capable of.
A James Beard Award-nominiated Chef with roots in Catalonia, his Anima by EDO and Seattle’s La Loba soon to be joined by Braseria by EDO and EDO Gastropub, Amador Cocina Fina sees Oscar step outside EDO Hospitality for a one-off focused on Food instead of management with Chef regularly on the line doing what he loves.
“More Latin, more me cooking anything I want to cook” per Chef, the refrigerator of dry aging Fish up front and a caddy of labor intensive Condiments on each table just a few examples, Amador’s opening menu showed a man happy to stretch his legs while a collaboration between Oscar and Braseria by EDO Chef Roberto Higuera as part of the “Dialogue” series further sought to push Las Vegas’ dining scene forward.
www.amadorcocinafina.com
Metro Pizza
Tuscan Salad
Garlic Knots
Baked Ziti
Chicken Wings
Chicken Parm
86th Street Square Pie – Mozzarella Cheese, Tomato Sauce, Romano Cheese, Olive Oil, Old School Pepperoni
Brooklyn Jr – Mozzarella Cheese, Tomato Sauce, Romano Cheese, Olive Oil
Cannoli
Serving Las Vegas for over forty years one might well assume Metro Pizza has the take-out game down to a science, and even now with more competition than ever John Arena and Sam Facchini’s Pizzeria remains irreproachable in terms of customer service and quality.
www.metropizza.com
Milpa Catering
Chicken Tamales
Romaine & Jicama Salad – Romaine Lettuce, Jicama, Cucumber, Red Onion, Radish, Cranberry, Pepitas, Pomegranate, Queso Fresco, Jalapeno Vinaigrette
Cilantro, Cabbage, Radish, Pickled Onion, Lime
Corn Esquites
Guacamole
Tortilla Chips
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.
www.milpalv.com
Purple Potato Bakery
Ube Layered Donut Holes
Strawberry Basque Cheesecake
Ube Crinkle Cookie
Leche Flan Brioche
Leche Flan Creme Brulee Donut
Risen like a phoenix from the ashes of Ramir Bolanos DeCastro’s beloved Purple Potato it is as a Bakery that the former Yonaka Chef’s legacy continues to grow via Donuts, Cookies, Ube-based treats and Filipino Pastries.
Previously offered for delivery or takeout only, but now brick and mortar at 6370 W Flamingo Rd #20, it was Tuesday that seventeen items were procured for tasting and shared by a group during workhours.
Never actually gone from the local food scene, the rebranding of Yonaka and Purple Potato followed by a consulting gig at LAS, Chef DeCastro’s current lineup continues with Croissant, Ring and Polvoron Bismarck Donuts, each day featuring a dozen varieties ranging from Pistachio to Salted Yema and several styles featuring Flan.
www.purplepotatolv.com
Du-Par’s
Avocado, Bacon & Jack Burger – lettuce, tomato, smoked bacon, avocado, monterey jack cheese, crinkle fries
The Californian – grilled chicken breast, smoked bacon, avocado, mayo, tomato, lettuce, swiss cheese, french roll, crinkle fries
Pot Pie – poached chicken, green peas, carrots, celery, potatoes, chicken gravy, pastry crust
French Dip – sliced tri-tip, warm brioche roll, au jus
Vegas Stack – Buttermilk Hotcakes, Maple Syrup
Bacon
Biscuits – Jam
Cinnamon Roll
Banana Bread
German Chocolate Cheesecake
Opened in 1938 at Los Angeles original 3rd and Fairfax Farmers Market Du-par’s can safely be called iconic, its nine seats since expanded to several locations including a 24-hour spot inside Las Vegas’ Suncoast Hotel & Casino.
The combination of James Dunn and Edward Parsons’ last names, now owned by former server Francis Tario, it is under the Boyd Gaming label that guests at 9090 Alta Drive can expect familiar vinyl booths and classic diner staples.
Recently renovated along with much of the local casino, a walk from parking past slots and tables all too familiar for many, peak times may find a brief wait during which patrons are tempted by freshly-baked goods including several Pies and a towering Cinnamon Roll liberally slathered in Frosting.
Not to be mistaken with Las Vegas Boulevard, fair prices and leisurely service comparable to spots like Babystacks or Omelet House, Coffee and Water are kept full throughout while Food ranges from an exceptional Pot Pie beneath buttery Crust to a French Dip that is frankly overcooked and flavorless sans Jus.
Best known for “World Famous” Pancakes, the original recipe still unchanged since opening, suffice it to say a “Vegas Stack” of three is the go-to as each is simultaneously thick yet light with intrinsic sweetness to the custard-like center – though zealots should plan to bring their own real Maple Syrup from home if possible.
www.suncoast.boydgaming.com/dine/sc-du-pars
BOA
Bee Blossom – roku gin, orange blossom honey, lemon, egg white, honey ice pop
Goat Cheese Baklava – Pistachios, black truffles, frisee
Caesar Salad – Our legendary recipe
Jumbo Shrimp Scampi – Lemon caper butter, grilled baguette
Boa Burger – Brie cheese, crispy onions, lettuce, tomato, BOA sauce
Fried Chicken Sandwich – Apple coleslaw, chipotle aioli, spicy honey
Wagyu Smash Burger – Double-stacked wagyu beef, American cheese, BOA sauce, lettuce, pickles, tomato, onion
Turkey Club – Smoked turkey, applewood smoked bacon, tomato, avocado, provolone, onion brick, roasted garlic aioli
Tallow Fries
Creamed Spinach
Mac N Cheese
Chicken Parmesan – Pomodoro San Marzano D.O.P. fior di latte, basil
Nouveau Cheesecake – Mascarpone, milk crunch, grape
Carrot Cake – Citrus cream cheese icing, Vanilla ice cream
Opened late October 2025, for the second time in Las Vegas, BOA Steakhouse recently launched lunch from 12:00 to 3:00 Friday through Sunday in the upstairs space where Emeril’s Table 10 used to reside.
At this time the Venetian-Palazzo’s sixth Steakhouse, both Delmonico and Smith & Wollensky already open midday, guests at BOA during daylight will find a more relaxed atmosphere and slightly smaller menu, though prices for available signatures are the same.
A sexy and sizable space from Innovative Dining Group, as of Saturday mid-April seemingly still trying to find its audience, it is once seated that service finds itself talking far too much whether focused on the up-sell or offering useless information such as the waiter’s allergy to “spice.”
Predictably pricey for Cocktails, though a riff on the Bee’s Knees with an icy Honey dipper was quite good, Appetizers include BOA’s Goat Cheese Baklava far outpacing a $30+ Caesar or basic Shrimp Scampi.
Opting to focus on all-new Sandwiches, the towering BOA Burger joined by a trendy Smash Burger, Fried Chicken and the Turkey Club are both quite enjoyable, though it might have been nice if the server informed guests Fries are included so they do not order more.
Eliminating both the exceptional Corn Creme Brulee and “Boujee” Twice Baked Potato from lunch, but oddly keeping Chicken Parm that seems as though it is a higher work item for the kitchen, Creamed Spinach is made as it ought to be, as is Mascarpone Cheesecake while the Ice Cream alongside Carrot Cake was served so hard one would need a steak knife to eat it.
www.boasteak.com/las-vegas-location/
Shanghai Taste
House Fried Rice with Sausage
Shanghai Fried Rice Cake with Shrimp
House Fried Fat Noodles with Beef
Sheng Jian
Scallion Pancakes
Kao Fu
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 27th 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.
Bake
Blueberry Muffin Cookie
Lemon Crinkle Cookie
Chocolate Chip Cookie
No Chip Cookie
No Chip with Sprinkles
Ube Crinkle Cookie
Oreo Milkshake Cookie
Established in 2020, but finally with a storefront that opened August of 2024, bake the Cookie Shoppe comes from a group of friends focused on making better Cookies than franchises like Crave or Crumbl and based on several visits so far the results are impressive across the whole collection.
Now part of Downtown Summerlin, an increase in size and foot traffic from Vandrey Plaza on South Decatur, guests will discover a dozen or more daily flavors ranging from “No Chip” with just the Dough to seasonal inspirations such as Lemon Crinkle.
Sold for $4 per round, each individually packaged before entering a branded box and bag, fans of Filippino flavors will be excited to know Ube shines brightly whether “crinkled” on its own or fused with Oreo Cookies.
Happily delivering orders over $65 for free locally, or shipping nationally for a fee, additional classics come in the form of soft Chocolate Chip or Snickerdoodle, though those in search of bake’s best bites should strongly consider gooey Oreo Milkshake or Ube Toffee.
www.bakethecookieshoppe.com
