Already celebrating three years serving Las Vegas, with a second location in Glendale, Big Chicken navigated its way through the pandemic thanks to leadership including General Manager Trisha Durham and Chef Matt Piekarski who each assisted with a memorable lunch on Monday.
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 delivery was seamlessly coordinated at a budget well-within guidelines and timely delivery.
Using sturdy exterior packaging to protect product freshness, several boxes arriving temperature appropriate from 4480 Paradise Road, it was not long before staff dug in finding Sandwiches perfectly textured thanks to vertical presentations that keep seasoned Poultry crunchy and Buns fluffy.
Opting for one Sandwich Package plus fifty Strips, the former offering 30 Sandwiches, Fries and two Cookies, it was with Lucille’s Mac n’ Cheese that many attendees opted to start, the creamy-crunchy combo a big hit while Tenders also disappeared fast dipped in dueling Sauces.
Moving next to Big Chicken’s eponymous item, the Breasts from Naked Truth brined and cooked crisp with plenty of moisture locked beneath well-spiced Breading, it was with some added to Salads and others used simply as Dippers than Tenders were gone quick while the Bird on Brioche saw Nashville-inspired Uncle Jerome earn high marks in a market quickly becoming over-saturated.
Creating additional fans by way of BC Fries, the thin and crispy Spuds eating more like seasoned Chips than actual French Fries and thus traveling well without sog, The Big Aristotle Sandwich also earns high marks thanks to melted Muenster Cheese, battered Fried Onions, Bacon, and smoky BBQ Sauce.
Not forgetting Uncle Jerome, Breasts from Naked Truth brined and cooked crisp with plenty of moisture locked beneath spicy Breading, it was with amusement that many posed for pictures with a Big Cookie before finally dividing and devouring, the Dough from Crumb Fairy Bakery in Van Nuys California chewy from edge-to-edge with Organic Dark Chocolate helping to keep sweetness in check.
N/A: Making it blog policy to not ‘rate’ places based on catering alone there is no doubt that Chefs Matt Piekarski and Silverman have created something far better than expected at Big Chicken, and whether enjoyed on-site or at the Office the product outperforms the competition at a fair price considering Ingredient quality.
RECOMMENDED: Uncle Jerome, Big Aristotle, Chicken Strips, Shaq Sauce, BC Fries, Lucille’s Mac n’ Cheese.
AVOID: N/A.
TIP: Open 11a through 10pm daily.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Pear Tarte Tatin – Roasted Pear, Vanilla Ice Cream, Frangipane
Some say the best Restaurants are those that a guest wants to revisit even before leaving, and over the course of twenty-eight meals served across six years Bardot Brasserie has redefined “the best,” not only in terms of Food but setting and service that all continue to shine under the direction of Chef Nick Dugan.
Reemerging in the decline of COVID-19, though staff remain adorned in PPE, it was at 12:00pm Saturday that Aria’s second floor was found busy, a familiar front-of-house greeting ten diners who were seated comfortably at a table on the room’s right side.
Doing record numbers, no small feat in a city with such diversity of options, it was with confirmation of no allergies or intolerances that Carte Blanche was deferred to a team that has earned unwavering trust, The Strip’s best Baguette predictably arriving first – warm and crunchy with Salt and “The World’s Best Butter.”
Toasting Champagne, Chef Dugan’s time spent with Gavin Kaysen at Bellecour before joining Michael Mina seeing an almost seamless transition from Chef Josh Smith’s new-French classics, course one featured a familiar trio of shared Appetizers, Nick’s all-new Escargots more traditional with Snails cooked in herbaceous green Sauce while Deviled Eggs and House-smoked Salmon each found themselves upgraded by a dollop of Osetra Caviar.
Continuing with three additional Appetizers, a new Foie Gras Torchon as good as any served in Paris plus ground-to-order Tartare that has wowed diners since day one for good reason, it seems hard to believe that a Restaurant doing such volume turns out top tier Viennoiseries, but that is exactly the case with Kouign Amann, Pain au Chocolat and custardy Canelé de Bordeaux.
Slightly retooling Bardot’s Breakfast Sandwich, its housemade Sausage and thick-cut Bacon contrasting the fluffy Omelette on an English Muffin, what came next can only be described as magnificent as Chef Dugan arrived with a tableside cart and proceeded to carve a whole roast Duck, carefully arranging Breast and Legs atop traditional Cassoulet complete with garlicky Sausage.
At this point taking the opportunity to showcase another new item, soft-scrambled Eggs particularly indulgent atop Bone Marrow with Black Truffles, Vegetarians will find lots to love about high-walled Quiche that remains the best in Sin City from Custard to Crust.
Not about to miss the famous French Toast, two thick wedged arriving with plus-size quenelles of Vanilla Cream and Almond Brittle plus Foie Gras, those who previously thought Bardot’s Macaron “too rich” will be thrilled to find it lightened by way of Gianduja Chocolate and a bit of Citrus while the Mille Feuille and Pear Tarte Tatin are each classically constructed, beautiful and delicious.
Adding two more Desserts to the afternoon, eyes around the room drawn to Baked Alaska featuring the flavors of Strawberries and Banana flambeed in Cognac, Bardot’s latest masterpiece comes in the form of perfect Pate a Choux sandwiching Salted Caramel Ice Cream and Banana Custard with warm Caramel added tableside.
FIVE STARS: Having repeatedly challenged fellow gourmands to name a better Bistro, Brasserie or Café in North America than Bardot none have yet stood up to the task, and while some may believe that a Restaurant doing big volume cannot possibly compete with a place that seats fifty I’ll simply say I’ve done the legwork and Bardot can. That Chef Dugan and his team can maintain such quality at that volume speaks…well…volumes.
RECOMMENDED: Escargot de Bourgogne, Foie Gras au Torchon, Steak Tartare, Pastry Basket, Whole Roasted Rohan Duck, Bone Marrow, French Toast, Mille Feuille, Chocolate Macaron, Baked Alaska, Brown Sugar Profiteroles.
AVOID: N/A.
TIP: Follow @nrdugan or @bardot_lv for specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Already a 1920s-inspired West Hollywood lounge and Restaurant, Delilah debuted at Wynn in July of 2021, the “social dining” spot from L.A.’s h.wood Group making good use of Michelin 2* Alex’s former footprint with aspirations to redefine a modern day Supper Club.
Long awaited and debuted with an opulent Grand Opening of A-List celebrities, guests are immediately met by a small foyer before entering the thirty-seat Little Bubble Bar whose rich fabrics overlook the main Dining Room two floors below.
Accessed by double staircases, with bronze and marble studding the space envisioned by Wynn’s Todd-Avery Lenahan, tables reside between a main stage and larger bar with posh fabrics and wood surrounded by plaster ceilings above numerous original paintings.
Fusing interior to outside via paired courtyards, one abutting the Chef’s Table and secret dining room directly accessed via the kitchen, it was here that eight diners sat Friday to enjoy twenty plates from Chef Josh Smith and Pastry Chef Benjamin Maigné.
Over-the-top in a good way, from contrasting patterns and custom porcelain to gracious servers with encyclopedic knowledge of the Chef Smith’s Cuisine, it is once Beverages are ordered that tables receive complimentary Milk Bread, each slice piping hot with a delicate crumb ready to be gilded by some of the best Butter in America.
High energy in the main room, but more focused on friends and Food in private, guests familiar with Las Vegas’ dining scene will quickly recognize several staff from Bardot or elsewhere, while Chef brought along several ideas and extensive technique from his long tenure as part of Mina Group.
Wasting little time, a months-long wait list assuring every seat including both Bars are full, dinner officially kicked off with Appetizers and Salads, a Panzanella encircling imported Cheese and Smith’s King Crab Caesar each flawless while ruby-red Tuna is given the Peruvian treatment and ready to be eaten off fried Plantains.
Sparing no expense, a Shellfish platter enjoyed alongside Shrimp de Jonghe that upgrades a Chicago classic with sustainably harvested Crustaceans and a touch of Sherry, those familiar with Chef Smith’s resume will be unsurprised to also find Foie Gras French Toast featured, less sizable than that on Aria’s second floor but every bit as decadent with less sweetness.
Onward to Entrees, but not before “Delilah’s Famous Chicken Tenders” again justified their signature status in terms of both taste and texture, Delilah’s Beef Wellington sees Chef Smith once again outpacing Gordon Ramsay alongside creamy Mashed Potatoes while Loup de Mer Provencal arrives perfectly cooked with toasted Orzo and Vegetables bathed in Romesco.
Already showcasing Pasta with vertical Macaroni, bettered by Black Truffle Bechamel and shaved Whites from Alba, the all-new Fettuccine Alfredo proves even more memorable thanks to delicate ribbons of Pasta with light yet cheesy Sauce blanketed in more Truffles.
Spicing up Broccolini and serving the World’s best Salmon before Dessert, it was with Espresso in hand that Baked Alaska was ignited to showcase seasonal flavors including Mint Chocolate Chip Ice Cream, Crème de Menthe and Chocolate Cake.
Growing more lively by the minute, it was around 8:00pm that Chef Benjamin Maigné introduced “Kendall’s Slutty Brownie,” a fitting tribute that is rich enough for several to get a taste while Banana Pudding Crème Brulee sees a Comfort Food staple refined by French technique.
Mindful of Vegans, both savories and Desserts, Pineapple Upside-down Cake sees Coconut replace both Cream and Butter with no recognizable difference before things turn nostalgic with Chef Smith’s Grandmother’s world-class Gooey Butter Cake.
FIVE STARS: As much an “experience” as dinner, Delilah sets a high bar for “dinner and a show” thanks to not only unparalleled opulence and top-quality service, but a skilled kitchen led by Chefs Josh Smith and Benjamin Maigné.
RECOMMENDED: Golden Age, Foie Gras French Toast, King Crab Caesar, Burrata Panzanella, Shrimp de Jonghe, Delilah’s Famous Chicken Tenders, Loup de Mer Provencal, Wagyu Beef Wellington, Fettuccine Alfredo, Grandma’s Gooey Butter Cake, Banana Pudding Crème Brulee.
AVOID: N/A.
TIP: 5:30pm-10:30pm Wednesday through Sunday for reservations, though late-night and bottle service go much later including a truncated menu plus some specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
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 again offering to prepare a special 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 Lunch consisted of temperature-controlled trays, Mac n Cheese making fast fans with Bowtie Pasta in gooey Sauce while Cornbread shined thanks to a moist and toothsome crumb.
Complete with plates and utensils, Bronze Café’s Veggies again a highlight whether Squash or Green Beans, Barbecue proved more a mixed bag as Chicken was excellent while Brisket broke down in the Sauce and lost its consistency such that the texture was somewhere between Pudding and Meatloaf.
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 S’mores Turnover 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, Chocolate Chip Cookies remain soft and almost Cake-like while Pumpkin Spice rounds taste soft and “buttery” crumb despite the lack of Butter, Milk or Eggs.
Rounding out the afternoon with a second Snickerdoodle, others delighted in Fruity Pebbles Treats made with Vegan Marshmallows plus all-new Raspberry Scones and the Strawberry Cookie making its triumphant return.
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: Mac n Cheese, Garlic Parmesan Green Beans, Cornbread, BBQ Chicken, The Peanut Butter Snickerdoodle, The Carrot Cake, The Loving v. Virginia, The Strawberry Cookie.
AVOID: St Louis Style BBQ Brisket
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.
Sausage & Meatball Parmesan Skillet – Red Sauce, Meatball, Housemade Italian Sausage, Ricotta, Mozzarella, Parmesan
Side of Garlic Bread
Oreo Brookie
Oreo Brookie with Walnuts
Historically the first Restaurant ever tapped to #supportlocal with lunch at the office, and reprising their catering role several times since, it was on Friday that Naked City Pizza delivered from the Blue Diamond Road “Express” location approximately ten minutes away.
The 17th 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 with PPE to assure customer safety, 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 recently-added Spinach Artichoke Dip also fared well thanks to melty Cheese and lots of Garlic.
Continuing with Garlic Buns, with or without Pepperoni, slices continued to be enjoyed alongside a mixed Sausage and Meatball 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.
Still Sin City’s toughest reservation, a visit during the first month finding h.wood Group’s Delilah built to impress, it was alongside three others that dinner was enjoyed at room’s center on Saturday at Wynn.
Defined as “social dining,” a no photos policy still enforced as relates to room and stage, it is amidst posh fabrics and well-dressed patrons that diners are treated to gracious service with extensive training, each man or woman ready to answer questions while making every diner feel like a VIP.
Fusing interior to outside via paired courtyards, even tables without direct line of sight able to hear a show that turns modern music into Supper Club jazz, it was with Cocktails including a stunning Sidecar that dinner began with a toast prior to loaves of piping hot Milk Bread.
Sparing no expense in terms of Ingredients or décor, a Shellfish platter enjoyed beneath plaster ceilings as oil paintings line the walls, Appetizers from Chef Josh Smith continued with Uni Chawanmushi and ruby-red Tuna given the Peruvian treatment and intended to be eaten off fried Plantains.
High energy in the main room, guests familiar with Las Vegas’ dining scene likely to recognize several staff from Bardot or elsewhere, Delilah’s seasonal Chopped Salad arrives with Candied Pecans juxtaposing Bacon and Bleu while all-new Pigs in a Blanket place snappy bites of Wagyu inside Puff Pastry with Truffles.
Pairing Champagne to a Smoked Salmon & Caviar Latke that riffs on Michael Mina’s Caviar Parfait those familiar with Chef Smith’s tenure will be unsurprised to also find Foie Gras French Toast featured, less sizable than that on Aria’s second floor but every bit as decadent with less sweetness.
Onward to Entrees, priced similar to other Strip Restaurants that do not include Dinner and a show, Delilah’s Beef Wellington sees Chef Smith once again outpacing Gordon Ramsay alongside creamy Mashed Potatoes while Loup de Mer Provencal arrives perfectly cooked with toasted Orzo and Vegetables bathed in Romesco.
Already showcasing Pasta with vertical Macaroni, bettered by Black Truffle Bechamel, the all-new Fettuccine Alfredo proves even more memorable thanks to delicate ribbons of Pasta with light yet cheesy Sauce blanketed in Alba White Truffles.
Lightening up Steak Fries prior to Dessert and turning Mushrooms into more than an afterthought with smoke and Soy, it was with Espresso in hand that Baked Alaska was ignited to showcase seasonal flavors including Mint Chocolate Chip Ice Cream, Crème de Menthe and Chocolate Cake.
Growing livelier by the minute, but never too loud, it was around 8:30pm that Chef Benjamin Maigné introduced an enormous “Delilah Sundae” and then Chef Smith’s Grandmother’s world-class Gooey Butter Cake topped seasonally with Pears and Port.
FIVE STARS: As much an “experience” as dinner, Delilah sets a high bar for “dinner and a show” thanks to not only unparalleled opulence and top-quality service, but a skilled kitchen led by Chefs Josh Smith and Benjamin Maigné.
RECOMMENDED: Golden Age, Foie Gras French Toast, Smoked Salmon & Caviar Latke, Loup de Mer Provencal, Desert Moon Mushrooms, Wagyu Beef Wellington, Fettuccine Alfredo, Delilah Sundae, Grandma’s Gooey Butter Cake.
AVOID: N/A.
TIP: 5:30pm-10:30pm Wednesday through Sunday for reservations, though late-night and bottle service go much later including a truncated menu plus some specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
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 Friday that Graffiti Bao’s Chef de Cuisine 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 all-new Szechuan Orange Chicken Sando was predictably the first stop for many, and although the spicy Slaw and crispy Meat 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, Lo Mein won out over Basil Chow Fun or Crispy Chili Garlic Noodles this time while Marrone’s Braised Short Ribs with folded Bao saw two trays emptied in the course of an hour.
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 seventeen 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, Szechuan Orange Chicken Sando.
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.
Triple Play – Thin Crust, Mozzarella, Tomato Sauce, Triple-Portion Chicago Sausage
The Gotham Pizza – Pepperoni, Mushrooms, Sausage, Green Peppers, Ground Beef, Onions
86th Street Square Pie – Mozzarella Cheese, Tomato Sauce, Romano Cheese, Olive Oil, Old School Pepperoni
Brooklyn Jr – Mozzarella Cheese, Tomato Sauce, Mushroom, Romano Cheese, Olive Oil
Serving Las Vegas for over forty years one might well assume Metro Pizza has the delivery 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.
Featuring locations North, South, East and West, with another soon to come at the Convention Center, it was minutes prior to 11:30am that delivery arrived porting Food, utensils, plates and condiments, each carefully packaged such that Salad was chilled with everything else piping-hot.
Suitable for almost any budget, it was focused on old favorites that ten Pies plus Salad and Dessert were received for under $15 per guest, the all-inclusive cost yielding enough for all plus an assortment of leftovers.
Now the 21st time delivering to this office, in addition to myriad visits to locations on Decatur, Horizon Ridge or Sky Pointe, it was beginning with Salad that many once again praised Metro’s duo of housemade Dressings, though those more concerned with eating while Food was still temperature appropriate predictably went straight for familiar Pepperoni or the “Zamboni” Pizza complete with two Meats, Roasted Peppers and a generous drizzle of Mike’s Hot Honey.
Moving next to Old New York, a classic trio on voluptuous Crust, several staff took a chance on Metro’s “Spring Street” while “The Gotham” beneath Supreme styling stood no chance as crispy triangular Slices were quickly devoured.
Onward to the “Pantheon” with Chicken and Goat Cheese, followed by a “Triple Play” of Sausage on crispy rectangles, the cold-fermented 86th Street remains defiantly light despite its thickness even after traveling ten miles while “Skyline” offers a weighty wedge placing Meat, Veggies and Mozzarella between two layers of golden Crust.
N/A: Making it blog policy to not ‘rate’ places based on catering alone there is a reason John and Sam have been successfully serving Las Vegas for so long, a good part of it skill and doing things the right way, but also by focusing on the customer to deliver on their promises no matter how big or small the budget.
RECOMMENDED: 86th Street Square Pie, Zamboni, Spring Street, Triple Play, Chopped Salad.
AVOID: N/A.
TIP: Catering Menu Available here – www.metropizza.com/catering/ and contact metro_catering@embarqmail.com or 702-256-3719 to order.
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 tenth 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.
Decadence of Foie Gras – Roasted with Figs and Banyuls, Terrine with Fig compote and Toasted Brioche, Duck Prosciutto, Macaron with Foie Parfait and Fig Gelee
Located on Passage Cordella in Papeete l’O a la Bouche has been fusing classic French technique with Polynesian influences for 25 years, its recognition as one of Tahiti’s best Restaurants surely justified during Dinner on Saturday.
Toqued by French Master Chef Jean Charles, with weekday Lunch service plus Dinner Monday through Saturday, guests are warmly greeted at a low-ceilinged space featuring a busy Bar and artistic flourishes channeling music.
Offered a la carte, though the seasonal style of Jean Charles’ cooking would lend nicely to degustation, it is while decisions are being made that an amuse of Foie Gras arrived alongside housemade Bread awash with toasted Cereal notes.
Well-priced for Wine, Sauvignon Blanc selected to accompany three courses, the lady opted for a potent Mai Tai with each arriving moments prior to a Salad with Charcuterie and the appropriately titled “Decadence of Foie Gras” featuring Torchon, Seared and Parfait preparations complete with Accoutrements.
Known for fresh Seafood, nearby Papeete Market teaming with options before sunrise, portions at l’O a la Bouche are quite generous, seared Mahi Mahi flaking gently to the fork amidst sweetness and Citrus while Duck Magret features perfectly rendered fat as a thin ribbon between rosy flesh and crisp skin.
Inclusive of sides, both Ratatouille and cheesy Potatoes outpacing simpler Rice or Vegetables, Dessert presents another set of decisions from which Profiteroles offer delicate Choux around good Ice Cream while Pain Perdue and a Pear Tart pick up added layers of flavor from Rum and Brandy, respectively.
Mac Pist – Pistachio Macaron, Pistachio Cream, Pomegranate Confit
Big Felins – Chocolate Financier
Wao – Mille Feuille, Vanilla Cream, Pomegranate Confit
Open from 6:30am until 6:30pm at 119 Avenue Prince Hinoi, Bogato La Pâtisserie proposes fine French Pastries combining timeless technique with imported and local Ingredients.
Located outside central Papeete, a lack of crowds welcomed amidst shiny white décor, guests are invited to select amongst several styles of Entremets, Choux or Viennoiseries served alongside Coffee, Soft Drinks or Tea.
Sourcing Valrhona Chocolate and French Butter, Vanilla from Moorea and local Organic Fruit, Bogato’s Macarons come oversized and crisp around smooth Filling while Choux escapes French Polynesian humidity in an air-conditioned setting and compares favorably to what is found in France.
Naming the Mille Feuille “Wao,” but more like WOW thanks to shattering Puff Pastry stacked around Vanilla Cream and Jam, do not miss the Financier if available as its toothsome crumb is beautifully speckled by Chocolate with a melty square at the center.
Beef, Fries, Eggs, Cheese, Ham, BBQ Sauce, Mayo, toasted Baguette
Chocolate Mousse
With a few locations in town, the most popular adjacent Papeete Market, WSK Marche serves overstuffed Sandwiches and locally made Juices with fast and friendly service.
At first glance an overwhelming menu, though in reality simply variations of the same thing, 650xpf will land a half-meter Hachis Complet loaded with Beef, Eggs, Cheese, Ham, Sauce and a handful of freshly made Fries.
Making even the most loaded Torta or Primanti Bros sandwich look tame, a toasted Baguette standing up admirably to its glut of toppings, wash it all down with Mango Juice and airy Dark Chocolate Mousse for just 200xpf.
Formerly known as L’Appetisserie, Aloe Café resides at the back of a small commercial center in Vaitape, the concept a lot like other “Snack” Restaurants on Bora Bora though the early opening hour of 6:30am also sees Aloe selling a small number of Pastries.
Fairly small on the inside, the selection on this particular day at 7:00am just three choices taken to go, both prices and quality are lower than that of La Patisserie Francaise by Saint James or Boulangerie Matira with the Viennoiseries all fairly dense, though the Pain Au Chocolat served warm was delicious.
Bora Bora Yacht Club resides north of Vaitape, and although garnering praise on various review sites the Restaurant is seemingly an afterthought in comparison to boat services and a bar frequented by guests more concerned with drinking than eating.
A part of the island since 1972, the online menu woefully out of date and prices amongst the most precious in French Polynesia, it was towards the end of the dock that two guests were seated just as a temporary storm forced others to move underneath the awning.
Abbreviated BBYC by ownership, many expensive ships docked off shore, it was after perhaps ten minutes that flavorless Bread was served, Water another lengthy wait and oddly served simultaneous with Cocktails that cost around 1600xpf.
A nice place to watch the sunset, all al fresco and thatched roofs, appetizers included a small portion of Liver priced higher than Saint James plus an “Asian Dish” requested by the lady that ate something like Stir-Fry, but with weakly flavored Gravy and an abundance of Sesame Seeds.
Onward to Entrees, 3500xpf and 3700xpf respectively, BBYC’s Duck is nicely cooked and able to stand up to its sauce while grilled Shrimp on a skewer run about 700xpf each for quality on par with what one might find at Red Lobster.
Completely ignored by service throughout most of the meal, empty plates lingering, it was twenty-five minutes after setting fork and knife down that a trip was made to the bar in pursuit of the bill, Dessert passed up for the sake of simply calling it a night.
One of Bora Bora’s many “Snacks,” essentially Cafes where workers can grab a quick lunch for roughly 1000xpf, Snack Matira pairs its idyllic lagoon views with a diverse menu outpacing any of its nearby competition.
Located right on Matira Beach, hours beginning at 10:00am justifying some Omelettes and Breakfast fare, it was after perhaps ten minutes wait that cash was traded for five items, freshly-made Chocolate Mousse in a glass consumed greedily while the kitchen worked.
Opting to take everything else to the Bungalow, crisp Fries glistening in the sun, Snack Matira’s Burger is a bit small but well-prepared while a generous slice of grilled Fish fares better for just 900xpf.
The only Snack Restaurant visited with Desserts made on site, chilled but quick to warm outdoors, the decision between Apple or Pear Tart largely comes down to personal preference, though it is wise to order one of each as both feature tender Fruit on a flaky, buttery Crust.
Pistachio Raspberry Opera Cake (carried 6 miles, my bad)
Situated next to Saint James Restaurant, and open from 6:30a-5:00p Monday through Saturday, La Pâtisserie by St James is something of a hidden secret with Google Maps even unaware of its existence.
Helmed by Pastry Chef Clément Stacchetti, his work at The Restaurant four days prior already impressive, La Patisserie Francaise focuses on Entremets, Choux and Viennoiseries made with imported Ingredients including French Butter, Fruits and Vanilla from Tahiti.
Taken to go and carried several miles, a Cream Puff and Opera Cake toppled in the process but still delicious, both styles of Croissant outpace others on Bora Bora in terms of lamination while Financiers deliver all the toothsome texture and butteriness of those in Lyon or Paris.
Less thrilled by an elongated Paris Brest Éclair, the version at Boulangerie Matira shaped appropriately and better in all ways, the Tarts at St James are beyond reproach whether sweetened by Strawberry or rich with Cream and Pistachio Custard.
Unarguably Bora Bora’s most exclusive Restaurant La Villa Mahana seats just 14 guests nightly, and thanks to advanced planning a reservation for two was secured at the only private outdoor table on Thursday evening.
Owned by Chef Damien Rinaldi-Dovio and his wife, he trained by Paul Bocuse and her in charge of business matters, it was upon exiting complimentary car service that two guests received a warm welcome including a wave and nod from Chef Damien in his open kitchen.
Formerly in charge of L’Orangerie in Los Angeles before opening shop north of Maitra Beach, “Villa of the Sun” actually home to a local artist, Rinaldi-Dovio’s menu includes both a la carte and tasting options, with nibbles of Cheese and Housemade crusty Sourdough presented as diners make decisions.
A meal worthy of Champagne, half-bottles of Tattinger well-priced for two, it was one of each Degustation requested that dinner began with gorgeous Seafood Salade Royale adjacent dayboat Ahi Tuna perfumed by Citrus and Tahitian Vanilla.
Working in tune with the season, Potatoes again seen as the base to seared Foie Gras with warm Spices, fans of Fish should pray that “Mahi Mahi Curry et Banane” is available if they visit as each bite offers unparalleled complexity in terms of sweet versus savory and levels of creaminess.
Rooted in French technique but bowing to Polynesian influence, textbook Risotto complimented by local Crustaceans, Beef Tenderloin is lean but rich and made all the more decadent by pillows of Pasta and reduced Wine Sauce with subtle hints of Vanilla.
No small portions right up to Dessert, with prices commiserate to fine-dining in any major American or European Metro, Dark Chocolate Fondant and Bananas Flambée each arrive alongside Tahitian Vanilla Ice Cream that takes full advantage of the Bean’s bold aromatics.
Open 11am until 5pm Sunday through Friday Snack Otoamana largely serves as a lunch spot for locals, though fair prices and idyllic beachfront seating with shade won’t disappoint tourists tired of overpriced resort Food.
One of many “Snack” Restaurants along Bora Bora’s main road, tucked behind the stairs of a home presumably owned by the Cook, Lunch at Otoamana ranges from a 450xpf Croque Monsieur to 1800xpf for Mahi Mahi with Salad and French Fries, with “Burgers” of Beef or Fish just 800-900 with an enormous Side of FIED Potatoes just 400xpf extra.
Nicely cooked and well-portioned, whole Tuna visibly being fileted in the Kitchen, another bargain comes in the form of a half-meter Nutella Banana Panini richly-filled, pressed and grilled until crispy.
To suggest Boulangerie Pâtisserie Matira is a local secret undersells the situation, its location down a small road near Povai Bay, no website and even an absence from Tripadvisor assuring only those who truly seek it out will experience the beauty created by Christian Blumet and his team.
About halfway between Vaitape and Matira Beach, minimal signage suggesting current hours from 6:30a to 12:30p Tuesday through Saturday and Sunday 5:00a until 10:00a, it is from a small standing area that choices are made, Viennoiseries featuring expert lamination more than capable of standing up to the island’s heat and humidity.
Impressed most by a Raisin Snail, wisps of Butter amidst a delicate crumb, Croissants fair almost equally while Pate a Choux also dazzles thanks to a brisk crackle and supple insides whether wrapped around Tahitian Vanilla Custard or Hazelnut Cream.
Offering a choice of Tartelettes, Salted Caramel and Banana sweeter than glazed Walnuts, be sure not to overlook Blumet’s Mille Feuille if it is available, because if one arrives close enough to opening the freshly-stacked specimen rivals those found in Paris or Lyon in terms of both taste and texture.
Parrot Fish – Rice, Green Beans, Broccoli, Carrots, Tahitian Vanilla Sauce
Ahi Tuna – Rice, Green Beans, Broccoli, Carrots, Wasabi Sauce
Coconut Pie – Whipped Cream, Housemade Coconut Ice Cream
Profiteroles – Dark Chocolate, Whipped Cream, Tahitian Vanilla Ice Cream
Opened by a Polish noble in 1979, and later purchased by Los Angeles businessman Dexter Hewett, Bloody Mary’s hangs its reputation on locally caught Fish and New Zealand grass-fed Beef – plus a collection of A (and B)-list celebrities who’ve eaten there through the years.
Unquestionably Bora Bora’s most famous restaurant, thatched roof and sand floor sandwiching wooden tables and bar, it is during Dinner service that Bloody Mary’s develops a buzz thanks to a menu of daily specials where diners select their meal by sight.
1000xpf per person for round-trip transport, taxi or boat to a private dock depending on hotel, it is upon entry that daily choices are presented while reggae-replacements for real music play a bit too loudly overhead.
Soon seated on tree stumps, fair-priced Cocktails such as the easy-sipping Frozen Peach Coconut memorable for better reasons than flavorless Bread, starters range 1800-2400xpf with the Beef Kabob high-quality, as was Ceviche on this night featuring Mahi Mahi bright with Lime in a Coconut with its Milk.
All-grilled for Entrees, a focus on Fish justified, fans of Tuna will find Sashimi-grade Ahi barely kissed by flame while locally-caught Parrot Fish eats a lot like Flounder with its buttery flesh complimented by Tahitian Vanilla Sauce.
Not looking to reinvent the wheel with included Vegetables or Rice, each main around 3200xpf, Desserts are recited by memory and find the Profiteroles below average thanks to chewy Choux and a dearth of Chocolate while the Coconut Pie is wonderful in terms of both toothsome texture and subtle flavor.
