Established in 2018, Lêberry Bakery specializes in 100% plant-based vegan and gluten-free sweets along with responsibly sourced Coffee, the Bakery’s location on East Colorado Boulevard often seeing the sold-out early but open for 36 hours straight during Rose Bowl weekend.
An idea suited to health-conscious California, but also dedicated to guests with Food allergies, it is from educated staff that items are described complete with Ingredient profiles, prices not-so-different from other nearby spots admittedly surprising given the target audience of Lêberry’s products.
Also offering a small menu of savories and Alcohol, perhaps better suited for something later than 7:00am, Lêberry’s Apple Fritter comes in nearly-hubcap size – a plethora of Fruit and Cinnamon lining Dough cooked crispy but not oily with a drizzle of Icing on top.
Less impressive in their Old-Fashioned, a Batter without the tang of Buttermilk or Sour Cream quite dull, Crumb Cake and Red Velvet each fare better, the latte in particular thanks to plenty of moisture and Cocoa.
Confused by the Bismark, a Yeast Doughnut filled with the sort of HFCS-laden Gel one might expect from Dunkin, the Gluten Free Chocolate Brownie is a far better choice that eats less dense than many but still packs a ton of richness into every mouthful.
Mixed Steamed Rice Noodle with House Special Sauce
Dark Soy Sauce Chow Mein
Satay Beef Rice Noodle Soup
Signature Pork Ball Congee
Century Egg & Pork Congee
Hong Kong Style Pineapple Bun
Deep Fried Dough Stick
Opened for take-out mid-pandemic Tam’s Noodle House has quickly established a reputation for quality in the SGV, their 8:00am opening finding the space quickly filled by a largely Cantonese crowd for traditional Breakfast foods before the menu expands to Wontons and Dumplings at lunch.
Available a la carte or in various combinations, Congee with Coffee or Tea and two sides for $11.95 seemingly present at every table within thirty minutes, those ready to order will be rewarded by fast service from a staff with just enough English fluency to guide first timers.
Closely spaced in terms of seating, but spotless from kitchen to restroom, there’s no mistake in starting with Hong Kong Style Pineapple Buns, a pad of Butter melting its warm confines gilding the proverbial lily while Toast with Condensed Milk (instead of unavailable Kaya) was fairly basic.
Served “sides” next, Chow Mein with Soy springy without excessive salt, Steamed Rice Noodles will likely challenge some with their stretchy texture, though both funky dried Shrimp and complex “House Special Sauce” are enjoyable once liberated from the plate.
Never overwhelming with spices or seasoning, true to its origins, Satay Beef Soup offers a good amount of Meat floating atop a choice of Noodles while Congee arrives in a predictably heaping potion with Rice almost fully broken down amidst the flavor of Scallions and additions such as Century Egg or Pork Balls plus Fried Dough added extra.
Last ordered eleven months prior, recurrent late arrivals for catering and Chef Marc Marrone’s departure diminishing interest in the Mountain’s Edge project from Andy Hooper, it was in lieu of an office holiday party that Locale was contacted, their “Christmas Dinner to Go” package unfortunately a poor choice to stand-in.
Coordinated by another staff member, the December 23rd delivery with plans to reheat and serve 24-36 hours later perhaps not well communicated to Hooper’s team, on initial glimpse everything appeared fine, though portions “for 4 people” were questionable.
Flash forward to the next day, Lettuce already beginning to wilt and Dessert an overbaked block with no Cream or Sauce, Ham unfortunately was found rough-cut with lots of connective tissue and was best eaten cold as time in the oven only compromised the texture further.
Faring better with Bread and baked Rigatoni, the recipe seemingly unchanged since Nicole Brisson’s time in the kitchen, Whipped Potatoes were thick and pasty while the Green Bean Medley served its purpose as a forgettable Side.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, it is hard to know whether Locale Italian Kitchen received appropriate details about this meal’s intention, but regardless of the timing there’s no real excuse for serving Ham of a lower grade than Honey Baked or Potatoes and Bread Pudding that weren’t even edible before being rewarmed.
RECOMMENDED: The Rigatoni is still good.
AVOID: Catering from Locale.
TIP: Follow @localelv on Social Media for hours, updates menu and specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Champignons Cordyceps – Consommé de Champignons, Kinome, Citrus Coriander
2017 Charles Hours-Clos Uroulat ‘Uroulat’ Moelleux
Fromage du Faucon Rouge – Cowgirl Creamery Red Hawk, “Everything“ Lavash, Red Mizuna, Black Truffle Coulis
2020 Domaine Renardat-Fache Bugey Cerdon Rose
Cremeux au Café et Beurre Noisette – Chocolate Mousse, Mascarpone, Vanilla, Pain D’Épices
Double Espresso – Ice
Praline Bonbon, Salted Caramel Bonbon
Bananas Foster Bonbon
Reopened in October, a 19- month hiatus and rearranged dining room in the rearview, Le Cirque at Bellagio enters the “new normal” by charting a novel course under the guidance of Chef Dameon Evers and General Manager Gabriel Fontenier.
Since 1998 the resort’s most sought-after reservation, a forty-year history in Manhattan still uncertain following the passing of Sirio Maccioni, guests entering the jewel box space will quickly recognize the half-moon bar and big top ceiling while the menu is now three pre-paid Tastings ranging from $288 to $388 per person exclusive of Beverages.
Currently operating from 5:00pm until 10:00pm Thursday through Saturday, much of the staff familiar across twenty prior visits from 2008 to 2019, it was amidst plush fabrics and holiday décor that two diners were seated, service predictably faultless across the next 210 minutes.
Opting for one 10-course Prestige offering and the 6-course plant-based Decouverte, each with Wine Pairings, it was alongside potent Cocktails that Bread and an Amuse were presented, the former now made on-site and light but buttery while the Gougere reminisces of Chef Evers’ time with Thomas Keller.
Now priced on par with Robuchon and Savoy, the future of Las Vegas’ fine dining scene hanging in the balance, course one suggests Champagne alongside Caviar and Cauliflower Panna Cotta while its alternative utilizes Radishes in forms amidst the flavors of Sunomono.
The most radical shift since Wilfred Bergerhausen’s tenure beginning in 2014, Lobster Salad and plates painted with Monkeys giving way to crystal beneath snappy slices of Kampachi, Chef Evers does Le Cirque’s rich history proud by way of dishes such as a velvety Foie Gras Gateaux and Squash Soup brightened by Indian spices.
Forever the realm of Sommelier Freddy Montandon alongside Wine Director Sanae Halprin, each presenting their bottles with zeal, it comes as no surprise that oaky Chardonnay pairs beautifully with creamy Rice lightly topped in Truffles while the same Demi-sec previously offered alongside Soup also compliments Golden Eye Snapper afloat in herbaceous Yogurt.
Rethinking Le Cirque’s classic Potato-wrapped Sea Bass with Turbot that stands up admirably to reduced Red Wine, while Vegetarian diners are treated to Beets reminiscent of what Dameon created with Chef Joshua Skenes at Angler, the Prestige’s penultimate savor features incomparable Chicken that eats smooth as silk with Brown Butter and Prunes tying it to a smooth and jammy Malbec.
Proud to pour well-priced Burgundy with both “main courses,” the A5 Wagyu predictably delicious but outshined by Cordyceps bathed in aromatic Consommé, Cheese comes from Northern California’s Cowgirl Creamery that finds added flavor from Truffle Coulis and it’s medium-sweet pairing.
Having celebrated several Christmas meals at Le Cirque over the years, special touches such as a signed card and Polaroid photo never taken for granted, Dessert at first appears like The French Laundry’s “Coffee and Donuts” before finding added depth in Chocolate Mousse brilliantly balanced by sparkling sweet Rose.
Lingering to talk with Mr. Fontenier afterward, the challenges of reinventing an icon not insubstantial, Las Vegas remains fortunate to have a Restaurant like Le Cirque even if it is not purely “French” or a place for “Foodies” because Cuisine of such quality will always have an audience amongst traveled epicures.
FOUR AND A HALF STARS: Forever one of the Strip’s most iconic spaces, and now priced amongst the French masters, Le Cirque’s new format will undoubtedly polarize longtime fans while at the same time making new ones through impeccable Ingredients, careful cookery and faultless service.
RECOMMENDED: Both Tasting Menus are exemplary, with highlight plates the Champignons Cordyceps, Kuri Squash Veloute, Turbot en Ecailles de Pomme de Terre, Poularde Roti.
AVOID: N/A, though in comparison to competition the Bread Service, Mignardises and portions are somewhat lacking.
TIP: Le Cirque is currently open Thursday through Saturday from 5 p.m. – 10 p.m, reservations pre-paid via SevenRooms.
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 Bao Dog was predictably the first stop for many, and although the snappy Meat and soft Bun 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, 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.
Naked Salad – Spinach, Lettuce, Red Peppers, Mozzarella Cheese, Tomatoes, Red Wine Vinaigrette
Garlic Buns
Guinea Pie – White Garlic Sauce, Spinach, Grandma’s Meatballs, Mozzarella Cheese, Ricotta Cheese
Buffalo 22 Pizza – White Sauce, Mozzarella, Cup n Char Pepperoni, House Italian Sausage, Crispy Garlic, Hot Honey, Roasted Garlic Crust
Cheese Pizza – Naked City Red Sauce, Mozzarella
Pepperoni Pizza – Naked City Red Sauce, Mozzarella, Cup n Char Pepperoni
Stuffed Mushrooms – White Button Mushrooms, Naked City Sausage, Mozzarella, Parmesan, Garlic Sauce
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 selected 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 18th 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 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 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.
York – Chilled Dark Chocolate Cookie, Creamy Mint Filling, Semi-sweet Chocolate, York Peppermint Patty
Gingersnap – Sugar Crystals
Sticky Bun – Vanilla Sugar Cookie, Cinnamon Roll Sugar Stuffing, Butterscotch Caramel, Candied Pecans
Lemon Bar – Chilled Lemon Sugar Cookie, Lemon Bar Topping, Powdered Sugar
Born in Logan, Utah, Crumbl took the city by storm, their Instagramable rounds offered in thirty stores across six states by 2019 and now easily 100+ with six in Las Vegas including the Durango location opened in October 2021.
Created by Sawyer Hemsley and Jason McGowan, rapid expansion through franchising yielding mixed results from store to store as evidence by Social Media, it was after three improving experiences that the newer storefront proved competent, the staff exceedingly pleasant whilst describing each $3 choice.
Undoubtedly popular in part due to photogenicity, though a sterile interior oversells the fact that everything is made from scratch, the first thing those entering will notice is Crumbl’s limited collection of just seven weekly flavors, five specials alongside Sugar slathered in seasonal Icing plus Chocolate Chip that uses all Milk Chocolate and trends far too sweet.
Still a young company, so much success despite only starting in September 2017 certainly enviable, best bites came from weekly specials that included “York,” the familiar Candy well-represented by both the Cookie and Filling’s flavor as well as flavor.
Offered onsite or via delivery from 8am until at least 10pm Monday through Saturday, dark Sundays reminiscent of Chick-fil-a, it was next that Lemon disappointed by being unable to stand up to tangy Curd, though “Sticky Bun” proved a dramatic improvement thanks to indulgent Frosting and a Brown Sugar center.
Interested by two spiced flavors, Eggnog better than its eponymous Beverage but still an acquired taste, fans of Gingersnaps will be thrilled by crumbl’s bold flavor with crunchy Sugar topping, though much like everything else served the texture is less like a Cookie and more akin to Cake.
THREE STARS: With Cookies currently seeing a surge in popularity Utah-brand Crumbl lures guests in by rotating flavors weekly, this Holiday collection successful with a few flavors but the lack of textural variance in the base still making them seem under-baked.
RECOMMENDED: York, Gingersnap, Sticky Bun.
AVOID: Chocolate Chip, Sugar
TIP: $3 each or $10 for four. Delivery range and offerings found at www.crumblcookies.com/order
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Roasted Trumpet Mushroom, Chili Honey, Fried Herbs
Roasted Butternut Squash, Grain Tuille, Molasses
Warm Valrhona Chocolate Cake, Vanilla Ice Cream
NY Cheesecake, Sour Cherry Sorbet
Market Citrus, Yuzu Cream, White Chocolate, Tropical Fruit
Pumpkin Creme Brulee, Pomegranate Sorbet
Last visited in November, and seventeen times prior including a yearly tradition kneecapped by the pandemic, it was alongside seven others on Saturday night that Jean Georges Steakhouse once again found Chef Sean Griffin and his team executing at an unparalleled level.
Led by Chef Griffin since 2015, including a renovation that upgraded décor and delivery of 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 creative cuisine.
Decorated in gold, and buzzing with activity, it was at a rounded table that carte blanche was deferred to the kitchen, Wine and Cocktails quickly followed by Spanish-style Pulpo, buttery Loaves of Brioche and familiar appetizers such as Bacon-Wrapped Shrimp and Wagyu Carpaccio atop Truffled-Cheese Gougeres.
Always inventive, Foie Gras with housemade Compote and dehydrated/rehydrated Pineapple absolutely stunning, Salads served as a segue to grilled Meats, the iconic Hearts of Palm and Tomatoes praised by all for its brightness while a Caesar and complex plate of Arugula also lightened the load before full Bones of Marrow alongside Rib Cap, Filet and A5 Wagyu cooked Medium Rare.
Adding Grass-Fed Piedmontese that is lean yet tender and rich, plus Glazed Sea Bass alongside a meaty Mushroom, no guest should leave Jean Georges without a taste of the city’s best Fried Chicken, and if in season also the Risotto with Truffles.
Refreshing the palate between bites with Mushrooms, Vegetables and Potatoes, plus off-menu Butternut Squash cooked in Molasses, Dessert saw Pumpkin Crème Brulee plus old favorites down the line, Chef Vongerichten’s Chocolate Cake served with tableside theatrics and followed by Cheesecake plus photo-friendly Citrus.
FIVE STARS: Lots of people like to misappropriate terms like “farm-to-table” or “chef-driven” to differentiate their idea from others, but if one wants the very best of what Vegas has to offer there’s no finer place to trust the Chef than at Jean Georges Steakhouse at ARIA where Chef Griffin continues to create sides and starters every bit on par with the stunning selection of Meats.
RECOMMENDED: Japanese Wagyu Carpaccio, Octopus, Tomato Salad, Foie Gras, A5 Mishima Rib Eye Cap, Piedmontese All Natural Filet Mignon, Bone Marrow, Crunchy Organic Chicken, Risotto, Butternut Squash, Cheesecake.
AVOID: N/A…but Dessert without the Market Apple Pie feels wrong.
TIP: Online Menu is currently up-to-date.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Now inhabiting the block south of Spring Mountain Road on Fort Apache since just before Memorial Day 2019, it was based on the strength of eight prior catering gigs that #supportlocal lunch was ordered from Cubanidad 1885, e-mails answered in a timely manner making catering for twenty-five simple while the portions that arrived were bountiful.
Dubbed “the Ybor Original,” locations in Tampa Bay as well as Miami highly regarded for the Cuisine of Chef Dennis Martinez Miranda, it was by one of the Restaurant’s own staff that several trays were delivered at a cost of $25, opting to skip Uber Eats and DoorDash saving Cubanidad 1885 upwards of $100 in fees.
Packing everything in temperature-controlled containers, it was with goods unpacked that staff explored flavors novel yet familiar, several Hispanics quick to praise Empanadas packed with a variety of Filings such as Beef with Plantains or Minced Ham and Cheese.
A locally-owned import, Chef Miranda’s Cuban upbringing and professional training in Venezuela followed by Miami yielding products with big flavors as well as proper technique, it is great fortune for fans of Brandade, Baccala or even “Fish Sticks” that Cubanidad’s Coquettes match the quality of those seen throughout southern Florida, the fried Plantains equally oil-free with just a touch of Salt while Maduros are tender and sweet.
Opting for roast Chicken and aromatic Rice once more, and happy to tuck-into Chicken Croquettes, it was alongside these that one Cuban employee deemed Cubanidad 1885’s Medianoche “as good as back home,” the housemade Bread standing up nicely to Smoked Ham, Roasted Pork, Swiss Cheese and Mustard Sauce.
Not about to skip Dessert, Pastelitos in two flavors eat light, flakey and better than those at any local Panaderia thanks to Butter-laminated Pastry nearly bursting with Coconut Jam or Guava Jam and Cream Cheese.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Cubanidad puts on a very impressive display in terms of customer service and preparedness while the product served far outperforms the modest price point.
RECOMMENDED: Cod Fish Croquette, Tostones, Maduros, Ham and Cheese Empanada, Ropa Vieja and Plantain Empanada, Medianoche Sandwich, Guava and Cheese Pastelitio.
AVOID: Catering Orders come without serving utensils, a small detail but something to keep in mind.
TIP: Online Ordering available through all the usual suspects, but calling or e-mailing directly saves the Restaurant a lot of money and comes with free delivery within 5 miles for orders over $25.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Established in 2019, and frequently seen at the Downtown Summerlin “Farmer’s Market,” Sweet Virginia’s offers “Southern and traditional style baked goods Like Grandma Used To.”
Also available for pick-up and delivery, Verginia Pearson’s legacy carried on with her recipes baked from scratch, it was as a gift that eight items were received for Christmas, Cookies highlighted by Red Velvet batter and melty White Chocolate with a soft-set center and crispy edge.
Onward to Pies, latticed Apple a bit sour, Sweet Potato delivers exemplary texture and taste thanks to warm baking spices while Pecan dedicated to Aunty Shirley is all candied and toasted Nuts without the usual cloying filler.
Next discovering “Marlie’s Triple Chocolate” to be a Bundt Cake, with thick Frosting atop a moist yet delicate crumb, be sure to save room for Banana Pudding without the expected Cream but plenty of Nilla Wafers and natural Fruit flavors.
Dark Chocolate Caramels with Sea Salt, Coconut Bonbons, Peanut Butter Delights, English Toffee, Soft Caramels, Sea Salt Caramels
Simply described as “two sisters, with their mom’s help, learning the lost art of Candy making and how to run a business to raise money for school trips and fun activities” it is safe to say most of Las Vegas has never heard of The Confection Kitchen, but thanks to a generous gift this writer can confirm the products suggest some degree of mastery developed along the way.
Well-priced from their square site, most items $12 per 8oz, consistency suggests quality Cocoa whether Milk or Dark coating insides of chunky Peanut Butter, chewy Coconut or gooey Caramel.
Not one to skip English Toffee, its brisk break and pronounced butteriness here wrapped around Chocolate and Pecans, contact owners directly for special orders available for pick-up or delivery.
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 Monday, 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 recently added 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.
Opened in 2018, with another project slated for 2022, Edo Gastro Tapas & Wine has quickly ascended to the ranks of Las Vegas’ top tier by looking backwards while at the same time pushing boundaries rarely approached by off-Strip dining.
Inspired by Catalonian traditions, Chef Oscar Amador Edo’s upbringing in Barcelona gifting him with a respect for diverse Ingredients and an ability to craft poignant bites that highlight rather than hide them, it was as a party of three that guests were accommodated near the front, GM Roberto Liendo charged with creating a Menu Degustacion including both regularly offered items and nightly inspirations.
An acronym for “Extra Day Off,” though EDO itself is open from 5pm until 9pm daily, it was with most of the Restaurant’s other 32 seats full on Monday that things were underway quickly, vibrant Gazpacho preceding Mussels kissed by acid and Kushi Oysters beneath Oeufs Brouillés.
Weaving traditional to modern in a manner not dissimilar from Jose Andres or even the Adria brothers, imported Charcuterie atop Puffed Bread lingering long after a single bite thanks to an aerated Cheese center, Caprese Cups and Potato Salad Bites completed a course of “Canapes” alongside decadent Brioche with Suckling Pig, Lobster and Caviar.
Not about to skip “mille-feuille” Patatas Bravas, or EDO’s destination-worthy eighth-inch wide Bikini, Oscar’s Foie Gras Terrine leans to France by way of Beets and bitters while “Burnt Leek King Richard” elevates a humble ingredient with smoke and complex spices.
Seemingly stepping out of season with Peas, though Spain’s prized Guisante Lágrima are actually grown year-round at a steep price, precision again paid dividends in a gently perfumed bowl prior to Torrija de Pulpo that seems crazy one experiences crunchy Octopus atop custardy Bread with a linger of Fisherman’s Stew.
Next dressing Celery Root in emulsified Crab Butter with Truffles, a bit of Citrus tying it all together, chopped Steak rarely finds itself in such good company as it does at EDO, nor does Dover Sole that is properly cooked beneath Skin crisped separately alongside fried Caviar.
The year’s 6th meal at EDO, each seemingly better than the last, no bite proved more luxurious than Short Ribs Ravioli inspired by R&D for the team’s upcoming Anima at Gramercy, though slowly cooked Arroz a la Cazuela with marinated Duck Breast and an earthy mélange was not far off.
Ever inventive, but previously content with three Desserts offered since opening, another surprise arrived to finish in the form of tropical Fruit Carpaccio beneath Coconut Cream and the all-new “Broken Egg” Crema Catalana that puts an artistic spin Spanish Crème Brûlée.
FIVE STARS: Three years since opening Chef Oscar Amador Edo continues to create bold and balanced plates both traditional and modern, while service led by Roberto Liendo provides a world-class experience on par with the best of Catalonia.
RECOMMENDED: Suckling Pig, 30 Day Dry-Aged Striploin Carpaccio, Patatas Bravas, Bikini, Foie Gras Terrine, Tear Drop Peas, Torrija de Pulpo, Dover Sole Meuniere, Short Ribs Ravioli, Broken Egg Crema Catalana.
AVOID: N/A.
TIP: 5:00p-9:00p daily. See Social Media for specials. Reservations available via Website, Yelp!, Phone or Opentable.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
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.
