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 five visits so far the results are impressive across the whole collection.
Part of Vandrey Plaza on South Decatur, just North of Sunset and the I-215, it is inside a small space that guests will discover a dozen or more daily flavors ranging from “No Chip” with just the Dough to seasonal inspirations such as Pumpkin Biscoff.
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.
Family owned and operated from the start, Dominic Sang bringing family recipes from a Texas Doughnuttery to Sin City in October 2015, guests entering Glaze Doughnuts will notice little has since changed about the shop in nearly a decade while their soft base and creative toppings earn “Best of Las Vegas” accolades annually.
Located on Fort Apache Road, fair prices and friendly service undoubtedly part of Glaze’s appeal, what the shop lacks in selection is more than made up for in quality compared to the likes of Dunkin, Krispy Kream or other spots nearby.
Largely built on Yeast Rings, though undersized Fritters perform admirably, fans of simplicity will find Maple Frosting far more subtle than most while Chocolate and Vanilla Glaze are also of excellent quality with or without additions such as Cereal or Candy.
Not over-the-top, but balanced and complex, Black and White Sesame dazzle atop a fluffy leavened base while Vanilla with Oreos do the same, though if one is seeking Glaze’s top choice the decision comes down to Blueberry Cinnamon Toast, Churros and Horchata or Matcha Green Tea Pistachio that delivers sweetness beneath toasty notes.
Zamboni Pizza – Sausage, Old School Pepperoni, Roasted Red Peppers, Mike’s Hot Honey, Mozzarella Cheese
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
The Bleecker Street – Italian Sausage, Garlic, Mozzarella Cheese, Tomato Sauce, Basil, Olive Oil
Garlic Knots
Chicken Wings
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.
Featuring locations North, South, East and West, with another soon to come at the Convention Center, it was minutes prior to 12:00am that delivery arrived porting Food, utensils, plates and condiments, each carefully packaged.
Never ignoring “Old New York,” or in this class “The Bleecker Street” with a classic trio plus Sausage on voluptuous Crust, “The Zamboni” offers two Meats, Roasted Peppers and a generous drizzle of Mike’s Hot Honey while Metro’s cold-fermented 86th Street remains defiantly light despite its thickness even after traveling whether topped with Cup n’ Char Pepp or Mushrooms.
No less impressive with Wings and Knots 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 for budgets big or small.
Tucked inside Suite 104 of 4266 Spring Mountain Road, it was via contacting ShangHai Taste directly that catering was coordinated on Tuesday, 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 21st 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.
Tangerine Fish with Chiu Chow beef broth and Caviar
Crispy Youtiao with Sea Whelk Curry
‘Memories of Peking Duck’, foie gras and smoked duck, truffle, caviar
Garlic steamed wild tiger prawn, mung bean noodles, superior soy
Anhui province red braised fermented wild sea bass
Braised abalone, shitake mushroom, sea cucumber and abalone butter
‘Why we don’t need to eat shark’s fin soup’
Tea
Pulled noodle cracker with Pomelo Salad
“Soy chicken’ with ginger oil and Oscietra caviar wrap
Shanxi pulled lamb ‘burger’ with Xinjiang pomegranate salad
Gong Bao chicken, roasted peanuts and ‘hot pot’ essence
Yunnan seared beef with mint, chili and lemongrass
Sweet and sour corn-fed chicken, Thai basil, pineapple and candied walnuts
Squid flower, abalone sauce and cashew nuts, spiced squid ink
Chrysanthemum tofu, lemongrass broth
Nashi pear with Sichuan pepper
Coconut water ice, bird’s nest, fermented coconut, dried mulberries, yoghurt and mochi
Cheese, Walnut, Fruit Vinegar / Dragons Beard Candy
Fruits-Homage to Enigma
Chocolates – Banana, Caramel, Raspberry
Opened as Kym’s in 1985 it was in 2012 that Andrew Wong took over the space at 70 Wilton Road from his late father, a lifetime in the Restaurant suddenly a full time job informed by his parents and centuries of Chinese cuisine from Shanghai to Chengdu and Beijing.
Awarded 2* from Michelin, a Tasting Menu only affair dubbed ‘Collections of China’ offering over one hundred Ingredients across six courses and thirty items, guests are greeted warmly at a space that looks largely like any other celebratory Chinese Restaurant featuring a pleasant but professional staff.
A work of passion, all of it orchestrated by Chef Wong who has used travel to pursue his own interpretation of regional cuisine, servers are careful to explain each course and the order in which it should be consumed to maximize the experience.
Seated close to the kitchen, Wong manning the pass with bright aromas and flashes of flame occasionally drawing eyes, Cocktails are a highlight and Teas are carefully selected to match ‘The Banquet’, ‘Dim Sum’, ‘Fish’, ‘Snacks’, ‘Five Flavours’ and ‘Fruits’ to finish.
Fast paced but never rushed, the entire experience lasting roughly three hours, “Scalded Oysters” and “Smacked” Cucumbers offer a bold introduction while two types of Sweet Potato give way to succulent roast Pork glazed with Honey and topped by nuts adjacent dried and grated Duck Liver.
Occasionally adding some theater, a Scallop beneath flaky Pastry sliced into halves before Millefeuille of Char Siu and Scallop, Dim Sum offers XLB, Har Gow and Siu Mai plus fragrant Broth and Crispy Youtiao with Sea Whelk Curry.
Next unveiling Peking Duck in a puff of smoke, delicate Pancakes consumed in two bites with Truffles and Caviar, Fish courses include Abalone, Bass and Prawns plus a whimsical Soup that Alex uses to explain why it is no longer necessary to butcher Sharks for their fins.
Growing even more complex with “Five Flavours,” instructions to eat subtle dishes first most prudent here as the Lamb “Burger” and “Hot Pot” Chicken are best appreciated before seared Beef with Chilis and Lemongrass, when Dessert arrives nuance and detail again take center stage from show-stopping Chrysanthemum Tofu to Coconut Water Ice with Bird’s Nest.
Paloma Goes Smokey – Mezcal ‘Amaras’, lime and grapefruit juice, London Essence grapefruit soda
Focaccia, Sourdough, Butter
Aged Comte Gougère, Gruyere Fondue, Beurre Noisette
Squid Ink Cracker, Smoked Fish
Pork Rillettes, Plum Jelly
Burford Cheese and Onion Tart, Mushroom Puree
Gumea Fowl & Smoked Ham Hock Terrine, Hazelnut Mayonnaise, Apple, Mustard and Onion Chutney, Toast
Roscoff Onion Veloute, Onion Fondue and Creamed Mushroom on Toast
Roast Cornish Monkfish, Mussel Rillette, Charlotte Potatoes and Lovage
Glazed Berkshire Pork Cheek, Creamed Potato, Carrots, Swede and Madeira
Citrus Pavlova with Lemon Verbena and Greek Basil
English Pear Soufflé with Chestnut Ice Cream and Pear Eau de vie Anglaise
Warm Chocolate Fondant with Honeycomb Ice Cream & Chocolate Sauce
Ginger Macaron / Bergamot Pate de Fruits / Matcha White Chocolate Fudge
Tucked inside Eccleston Yards in Belgravia, the sort of place one is unlikely to stumble upon, Cornus derives it’s name from the Dogwood plant and recently celebrated it’s first anniversary with a Michelin star.
A sister Restaurant to Medlar, Chef Gary Foulkes at the helm with Pastries from Chef Kelly Curren, guests ascend a lift to the fourth floor where the room opens bright and airy across a sizable space with padded chairs and white tablecloths.
Offered a la carte, tasting or as a bargain £60 lunch prix-fixe even on weekends, top-tier seasonal Produce and Proteins from local purveyors an obvious point of pride, Wine and Cocktails are also fair priced with Champagne well-suited to opening bites like a warm Gougere or delicate Cheese and Onion Tart.
Playing R.E.M., Bob Dylan and The Clash at medium volume by day, the service professional but very friendly, it was after a breaded bite of Pork sweetened by Jam that Appetizers pitted a meaty Terrine against velvety Onion Soup with both proving faultless.
Well-portioned for the price, mains from the prix-fixe seeing perfectly cooked Monkfish atop a bed of Potatoes crowned by a quenelle of Mussels, guests seeking something more hearty will not be disappointed by tender Berkshire Pork and Pommes Puree with reduced Madeira.
Moving on to Curren’s craft, each of three Mignardises and house Focaccia also coming from her station, Prixe-Fixe Desserts are simple yet enjoyable with plenty of nuance while the Pear Soufflé with Chestnut Ice Cream added a la carte is tall, proud and as good as one will find at a Michelin 3* establishment.
Although the Islington section of London is not really considered a culinary destination fans of Viennoiserie have undoubtedly heard of Pophams Bakery, the former chemist shop now frequently featuring a lengthy queue of patrons beginning even before doors open at 07h30 on weekdays.
A friendly spot headed by Ollie Gold, the original on Prebend Street adjacent Pophams “Home & Pantry,” guests entering will note warm woods and dried flowers plus good Coffee and a dozen Pastries prone to frequent change.
Now with two larger locations, including one with a nighttime Pasta program, fans of the Croissant will be happy to see no less than six choices on most days – plain Butter skipped in favor of sliced Ham and toasty Cheese plus nicely layered Almond and aromatic Banana Chai that may have fared better if the Fruit was cut into more manageable bites.
Offering to warm most choices, a good idea for those able to snag limited seating, Pophams’ Honey Salt Bun is absolutely delightful in its simplicity while the tightly wound Cardamom Bun is every bit as good as the famous ones at Juno in Copenhagen.
Founded by three friends in 2013 The Dusty Knuckle Bakery began with a purpose, youth violence prevention worker Max Tobias desiring to help at-risk kids take steps forward through on-the-job training and mentorship in a fast-paced environment.
Now with three locations, co-owners Rebecca Oliver and Daisy Terry taking the idea past a Dalston shipping container to Harringay and Highbury Fields, visitors at the original can still see experience everything as it started Sunday through Friday from 08h00.
Quite the operation, including a baking school and large on-site facility, it is from a car-park that guests smell Yeast, Coffee and Cinnamon meters before entering, the Baristas up front working hard while guests queue along glass cases to order.
Known for Sourdough, though early arrivals are likely to be swayed by something sweet, a quick look shows Viennoiserie nicely laminated with good butter while an Apple Turnover served warm is bright with Cinnamon but not too sweet.
Fairly priced by British standards, all Pastries £3.20 to £4.60, Dusty Knuckle’s lone Cookie pairs Chocolate Chips and Sea Salt at the soft center of a golden rim while a buttery Cardamom Date Roll shines beneath toasted nuts.
Pine Nut Frangipane / Pear & Lemon Thyme / Peppercorn & Buddha’s Hand Choux
Awarded two Michelin Stars and currently seated 15th on W50b Ikoyi most certainly has its fans, the venture between Chef Jeremy Chan and business partner Ire Hassan-Odukale thrusting West African flavors into a previously unprecedented global spotlight.
Located on the Strand, a severe room and joyless service fond of the term “umami” placing added heft on bold flavors, dinner consists of 15 items ranging from single bites to substantial portions of largely British protein and produce.
Focused on “spice based cuisine,” frequently to the Food’s detriment as with a delicious Sweetbread lost in a pick ‘em of ingredients beneath Sausage buried in Horseradish, highlights arrived mostly early such as with the Beef Tart or Crème Caramel with Caviar and Razor Clams, but at $575pp (1 cocktail each, no wine) there are far too many plates later where “less” would have been more.
Considered one of Europe’s top Pâtissiers a stop at the historic Connaught allows guests an opportunity to taste the work of Nicolas Rouzaud, his eponymous Patisserie with its own entrance just off of Mount Street.
Accustomed to well-heeled clientele, £14 per Pastry to take out and £17 to dine on-site steep by even London standards, it is surrounded by subtly-pink walls that guests are invited to indulge in seasonal favorites such as fruit during the summer or Chocolate-Hazelnut “Hound.”
Visited after dark in November, just three options available alongside Tea or Coffee, Rouzaud’s “St. Honore” comes in the form of a Puff Pastry Tart filled with Caramel Cream with slick Vanilla topping while the Pecan Tart places toasted Nuts around creamy Chocolate Mousse covered by Glaze.
A work of passion from Mexican Chef Santiago Lastra KOL seeks to create traditional Mexican flavors using exclusively British seasonal ingredients, an aggressive idea earning accolades from both Michelin and w50b while diners remain polarized about the concept.
Located mere steps from the madness of Black Friday on Oxford Street, the Restaurant is calm around an open kitchen, Lastra’s Tasting Menu comes together across ten proper courses plus available Supplements, spicy Broth opening the palate to a “Quesadilla” of Short Rib and Black Truffles baked onto a long bone.
Harboring only one dish that does not change seasonally, the Langoustine Taco a worthy signature with depth added by Juice from the Head, KOL’s first “Tamal” comes as Custard with Caviar prior to a layer of Cuttlefish atop fresh Ceviche flavors.
A protegee of Mugaritz and noma, “Posole” less Soup than the idea with Mushrooms and dried Grasshoppers, Lastra’s Mole uses no Cocoa while achieving exceptional earthiness beneath Duck Magret before a second service featuring Confit and housemade Chorizo on a Tortilla made before the guest’s eyes.
No doubt a nod to Redzepi with Ants on a Pear and Beet Popsicle, the follow-up sweet Tamal made with Koji a layered work of art, BUÑUELOS are a justified addition for £25 as Bleu Cheese Ice Cream finds an unlikely dance partner in heat, acidity and Cardamom flooding the palate along with Truffles.
Recently joined by GM Jake Leslie, a familiar face from Las Vegas, KOL’s menu ends with three Mignardises and a thank you from the kitchen who has created something distinct yet entirely recognizable to those who’ve spent time in Mexico.
A part of Stockholm since 2008 Fabrique has since expanded to London and New York, a focus on quality and authenticity part of the promise across Sourdough, Breakfast Pastries and Sandwiches like the Croque Monsieur.
Utilizing stone ovens, owners Charlotta and David Zetterström committing to use local Ingredients whenever possible, Swedish backing ensures Kardemummabullar are made correctly with a tight wind and bright flavors while a version imbued with Saffron is no less memorable.
Higher-priced than other London Bakeries, the Croque toasted-to-order light on both Ham and Cheese, Fabrique’s Cookies fair well with a crisp edge and soft center dotted by Milk, Dark and White Chocolate.
Founded by Jorge Fernandez and Dee Rettali in 2018 Fortitude Bakehouse has been considered by some to be London’s best Bakery, the queue on Friday at 08h00 attesting to a strong following including at three dozen bicyclists occupying the benches outside.
Just a block from the Russell Square Tube in Bloomsbury, a tiny space entirely dedicated to Baking and pleasant customer service, guests will find ideas both traditional and modern including Sausage Rolls or Pain au Chocolate seated adjacent a decadent Peanut Butter Frangipane & Chocolate Croissant.
Experts in Viennoiserie, the cobblestone streets behind Kimpton Fitzroy a hotspot for Pigeons hoping to snag flakes and crumbs, it is just outside tall blue doors that the Cardamom Croissant Swirl shines brightly with Butter and aromatics while a seemingly-simple “Morning Bun” is actually somewhere between a Brioche and Mochi Donut filled with Custard and pureed Raspberries.
Opened by Clare Smyth during the summer of 2017 it did not take long for the former head of Restaurant Gordon Ramsay to achieve her own Michelin 3* status, and from the jovial bar to softly lit dining room everything about CORE is as pleasant as it is delicious.
Located on Kensington Park Road, the Northern Irish Chef mentored by Ramsay and Ducasse continuing her focus on Modern British dining with the best regional Ingredients, guests are invited to choose between two separate tasting menus dubbed “classic” and “seasonal.”
Relaxed yet elegant, Smyth’s status as one of only two women in the UK with three stars not translated into the sort of stiff service associated with “fine dining,” dinner begins shortly after seating with Canapes ranging from a Chicken Skin Taco to Jellied Eel and a one-bite Lobster Roll.
Previously named the World’s best Female Chef, the move from Royal Hospital Road to Notting Hill opening the door for further development of her own personal style, first proper courses see a fresh Scallop from Isle of Harris brightened by Chlorophyll adjacent the seasonal Langoustine presented beautifully on Carrots with Coriander, Saffron and Cicely.
The child of a Potato farmer, Smyth’s signature ‘Potato and Roe’ an homage of sorts to her upbringing, the addition of Vinegar Potato Crisps adds depth to a dish already rich with it while its seasonal counterpart adds Caviar to a puree of Potatoes and Leeks in Buttermilk.
Continuing to show great skill with a duo of Fish dishes, meaty Sea Bass with Bivalves and Lovage outpacing Cod, Smyth’s “Lamb Carrot” earns all its accolades but finds proper competition from Scottish Ceps on Pastry in a pool of Thyme and toasted Yeast shaved with White Truffles.
As precise as the best kitchens in Paris, Steak and Oysters in two forms each faultless while seasonal Venison finds added emphasis in Juniper, the “Core Apple” and Clementine Fool are each elegant and light en route to Clare’s ‘Core-teser’ and the beautiful Pear and Verbena Meringue.
Also offering an a la carte option, similar plates plus a few extra available in the Restaurant plus a whole different set of options inside the attached Whiskey & Seaweed Bar, dinner concludes with Wine Jellies and warm Chocolate Tarts plus gracious thank yous from the staff.
Starter Platter – Proper King Prawns, Sweet Chili Sauce, Prawn & Garlic Twist, Calamari
Large Cod Loin, Chips, Tartar Sauce
London Saveloy Sausage, Chips
Sticky Toffee Pudding, Vanilla Ice Cream
Established in 1871, now London’s oldest Fish & Chips Restaurant, Rock & Sole Plaice resides at the center of Covent Garden and continues to welcome guests across two floors plus an Al Fresco patio started at 12h00 daily.
Still based on the Fenner’s old recipe, a light batter offered across several different Fishes plus Calamari, Prawns and Sausage, guests are welcomed with smiles before a choice of seats including small tables inside.
Cozy but not crowded, the menu unchanging but presenting Pies and Sides for those seeking something else, most tables find themselves soon enjoying a Filet of Cod or Haddock plus fried Potatoes that are golden, hot and mostly oilless.
Well priced by British Standards, enough Fish and Chips to share roughly £25, don’t sleep on the Appetizer platter featuring good Prawns and clever “Twists” or the Sticky Toffee Pudding served hot next to melting Ice Cream.
Pylsur eina með öllu – bun, lamb, pork, beef, ketchup, sweet mustard, remoulade, raw onions, crispy fried onions
Serving Iceland’s Capitol since 1937 “The Town’s Best Hot Dogs” are a simple affair offered at stands in Reykjavik, or for those on delay at an identical spot inside Keflavík International Airport.
Sold for 700 Icelandic Króna, a relative bargain for Iceland or airport Food in general, guests are encouraged to opt for a Dog made from Lamb, Beef and Pork “with the works” including a trio of Sauces plus two types of Onions for a tasty and textural experience.
Domaine Thibert ‘Les Longeays’, 2018 Pouilly-Vinzelles, Burgundy, France
Monkfish + Vin jaune + koji
Quail + yeast + vermouth
Reindeer moss & mushroom, ÓX
Chateau de Pez, St. Estephe, 2014 Bordeaux, France
Beef + tallow + rhubarb
NA Bilberry cocktail, ÓX / Bilberry cocktail, ÓX
Bilberries + skyr + rice
Chardonnay & baking spices, ÓX / Graham’s, 20yo Tawny Port Douro, Portugal
Kryddkaka + toffee + duck liver
Coffee, Pablo Andres Guerrero Narino, Colombia / Hydrofungal Liqueur, ÓX
Rye + miso + chocolate
Wasabi + skyr + almond
Madeleine + whey + caramel
Barley + Omnom + sea salt
Celebration Cake
Hidden behind a wall, behind another set of walls to a sister restaurant called Sümac, Chef Thrainn Freyr Vigfusson’s Restaurant ÓX is Reykjavik’s most exclusive eatery at just 16 seats, and at a cost of roughly $525 USD all-in with pairings the bar is set awfully high for a Restaurant only awarded one star by the red guide.
Styled around the original cabinetry of Vigfusson’s grandmother’s old farmhouse, a stylistic choice carried over to the living-room lounge and a lady’s robe on the bathroom door, guests are welcomed after pressing the buzzer to cozy space where smiles and professionalism dovetail.
A meal served across two rooms and more than twenty courses, roughly four hours from arrival to departure feeling like much less as Chefs from around the world engage guests with stories and questions, bites in the lounge start small with bubbles highlighting everything from Cheese Crackers to a Carrot Tart and Scallops crowned by Caviar.
Offering Alcohol Free pairings alongside an option featuring Wine and Beer at the same price, large pours and complimentary topping-off a risky gambit for those not used to such volume, plates in the communal dining room begin with a jumbo Mussel heated by Wasai before compressed Salmon and a bright pairing to match Scallops with housemade XO and a Salad of Rutabaga.
Next pouring Beer and Kombucha to match steamed Rye the texture of Pudding, a thick layer of Butter with dried and cured Fish strongly encouraged, Quail Eggs burst beneath cheesy Potatoes en route to plates of nicely prepared Monkfish and Quail highlighted by cooked down Wine and Vermouth.
Interestingly opting for a warm Mushroom Broth alongside Beef to conclude savories, the Chateau de Pez certainly more traditional, everything from the Steer to housemade Bread and Bordelaise shows well in a celebratory Icelandic way en route to a Skyr Dessert and sweet Drinks followed by Port and a Sticky Toffee sponge adjacent Foie Gras Ice Cream.
Concluding with Coffee or a housemade Liqueur, plus four Mignardises and more dialogue about topics both culinary and otherwise, guests are invited to stay as long as they like chatting with Chefs or the Sommelier who are charming, informative and grateful.
Although Iceland lives up to its name during winter that hasn’t prevented locals liking Ice Cream, and with three locations in Reykjavik the team at Gaeta Gelato has filled a void for Italian tradition made with local Milk and a lot of passion.
Visited at Laugavegur 23, a small space without seating, staff proves amicable and informed while prices trend similar to what one might expect in an island nation.
Proud to use no preservatives or artificial colors, the slow-churn assuring creaminess, Gaeta’s Gelato comes off the spade less sugary than many with Sicilian Pistachio par to Florence and the signature flavor fresh and bright up front followed by a subtle Vanilla linger.
A popular stop for tourists on a Golden Circle Tour or locals traveling via ring road highway 1 Almar Bakari is integrated in a complex with shops and restrooms with a good selection of housemade Pastries, Sandwiches, Soups, Coffee and Tea.
Well priced by comparison to the capitol, Almar’s jumbo Snúður the came sost as one half the size at Sandholt, both it and a heavily sprinkled Donut were soft and fluffy while the Meistarinn fell short of similarly flavored Vínarbrauð at Brikk.
With four locations surrounding the capitol Brikk comes highly recommended by tourists, the Háteigsvegur 1 location opening at 07h30 daily with a wide range of housemade Pastries including several Icelandic traditions alongside Coffee and Tea.
Limited in terms of seating, a lone server struggling to keep up with several guests who arrived shortly after opening, it was while waiting for an average Latte that a warm Cinnamon Roll was pulled apart by hand with soft coils gilded by butter beneath soft Frosting.
Taking the rest to go, navigating icy streets without a lid on the Coffee a result of their choice and not this diner, return to Foss Hotel occurred without incident where Vínarbrauð and Snudur Arstidar each showed off Viennoiserie beneath varied toppings.
