Owned by some longtime locals Union Biscuit opened late January 2025 at the intersection of Brent Thurman Way and West Sunset Road, an early part of The Bend serving up Biscuits by themselves but also topped with Bacon, Eggs, various Spreads and more.
The brainchild of Kyung Lee and his wife, the inclusion of a Kimchi and Spam Bowl plus Korean Fried Chicken juxtaposed by Pancakes alongside French Toast, a first visit focused entirely on the location’s eponymous Buttermilk rounds on their own.
A sparsely decorated space with wood and exposed ceilings, true to its “urban” name, one Biscuit and a Spread runs $4 with results outpacing the likes of Coffee Class in terms of size, butteriness and layering while all three toppings reminisce of Yardbird’s early days at a more favorable price point.
Born in Logan Utah Crumbl took the city by storm, their Instagramable rounds offered in thirty stores across six states by 2019 and now in all fifty states with six in Las Vegas including the Durango location opened in May 2020.
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 several variable experiences that the westside storefront proved competent, the staff exceedingly pleasant while describing each 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 six weekly flavors, though occasionally one may find “Mystery Cookies” including specials from the previous week.
Still a young company, so much success despite only starting in September 2017 certainly enviable, best bites came from specials that included “Birthday Cake,” a nice texture with complexity added by Oreos while The Milk Chocolate Chip Cookie is executed as it aught to be.
Offered onsite or via delivery from 8am until at least 10pm Monday through Saturday it was next that “Strawberry Ice Cream Bar” took on the namesake before “Brookie” doubled down on two concepts with good effect.
Again finding “Cake” concepts better than the Cookies by which crumbl made their name suffice it to say “Butter Cake” wouldn’t be out of place in St. Louis while Dulce de Leche is a bit too sweet, but what one would expect of anything Caramel-topped.
Unquestionably Las Vegas’ top choice for French Pastry for nearly 10 years Rosallie Le French Café continues to show well on-site or to-go, a Monday morning delivery finding Pastries carefully arranged with several new items including an exceptional trio of Eclairs.
Now with four local locations, the original on Maryland Parkway almost universally with a wait from noon until close, La Mojarra Loca Grill is a rarity in Las Vegas that continues to thrive with no reservations, no website and no handouts to “influencers,” “content creators” and others.
Popular with local Hispanics, live music and festive directions paired to friendly service, it was as a party of eleven that a guest’s 60th birthday was celebrated at a long table where Food was as plentiful as the bottles of Modelo served in ice buckets.
Trendy without being excessive, the bar a raucous affair complete with Happy Hour, La Mojarra Loca Grill’s menu spans from traditional Mexican Food to unique Sushi items that seem less out of place once one sees an enormous plate of Ceviche or punchbowl Coctel de Camaron.
Generous with Chips and Salsa, the later packing a punch, Drinks include a multitude of Margaritas alongside inspired options such as a Rumchata Colada that helps quell the heat of Appetizers such as the Mussels cooked in vibrant Sauce.
Not overlooking Oysters topped in citrusy-Shrimp, a signature for good reason, Entrees range from famous grilled Prawns and Burritos to grilled Meats or faultless Molcajete served in several styles and sizes for prices about 1/3 what one might pay on Las Vegas Boulevard.
Currently baking from home Holy Dough Co. is a faith-based business focused on Organic Breads and Pastries using time-honored techniques plus a few modern flourishes to create shapes like Bunnies for Easter and Hearts for Valentine’s Day.
Best followed on Instagram at @Holydough_co, a range of loaves available at fair prices, fans rave Cinnamon Rolls sold by trays of nine while those seeking something savory are advised to select Jalapeno Cheddar Sourdough with a robust crust and tangy crumb that offers good stretch and a touch of heat.
Formerly with several locations spread across the valley, but now limited to 9680 South Eastern Avenue as America’s obsession with Cupcakes has declined, The Cupcakery continues to turn out good products at a fair price.
Ordered on a Thursday for take-out, a dozen only $3 more expensive today than a decade prior, Pamela Jenkins’ collection continues to showcase largely organic Ingredients, pure Butter and no preservatives whether one opts for mellow Vanilla or dense Chocolate.
Now also creating custom Cakes, the menu changing slightly each day, old favorites such as Kir Royale continue to perform well thanks to Raspberry Cake with Champagne Frosting while Cream Cheese topped choices like Bugsy or Southern Belle outpace those at Showboy or Sprinkles.
Despite signage suggesting Summer House Santa Monica the location inside Durango Casino & Resort is actually Lettuce Entertain You’s first branch of the “California-inspired Restaurant” out west, and regardless of what might be inside the Cookie Bar out front is a sight for sore eyes.
Taking a Spago-esque approach to Market-fresh fare, think Pizzas and Pastas plus plates from an all-wood grill, it is for roughly $5-6 each that guests will find a dozen or more daily baked good including everything from classic Chocolate Chip with big dark chunks to Rice Crispy Treats with or without bits of Oreo in the mix.
A natural feeling space bathed in light, Rockwell Group taking on LEYE’s first off-Strip venture, guests not fond of Cocoa will find “Birthday Cake” far outpacing crumbl’s famous Frosted Cookie while both glazed Lemon and Peanut Butter eat soft and chewy within a gently crisp rim.
Always impressing with Brownies and Blondies, also offered Gluten Free, Summer House’s Apple Oatmeal Cookie reminisces of Autumn Apple Crisp in portable form while the all-new Wild Thai Banana and Raspberry Cheesecake are sweet but balanced and complex.
Beef and King Oyster Mushrooms in Black Pepper Sauce
Now expanded to Dallas, Plano and the Southwest Vegas Valley 4 years after opening, despite growing competition, it was as a party of three that diners enjoyed an outstanding meal from ShangHai Taste on Tuesday evening.
Tucked inside Suite 130 of a complex on Rainbow Boulevard it is upon entry that eyes are immediately drawn to Chinese-born Chefs working inside the restaurant’s glass prep-room, and with Chef Jimmy Li’s time at 3 Villages, 1900 Asian Cuisine and Niu Gu well-known to fans the fact that everything on-site is made from scratch should come as no surprise.
Seating approximately 60 guests from 11:00am until 9:00pm seven-days-a-week it was with warm greetings that a pre-packed order was received, all old favorites that remained delicious despite a twenty minute drive.
Affordable without skimping on Ingredients, all thanks to Chef Li and Joe Muscaglione’s dedication, a distinctive feel is ensured by the fact that almost every single item on-site is imported from or near Shanghai, and starting with Soup Dumplings, or XLB, fans will be happy to know ShangHai Taste’s set a high standard whether made with Pork, Shrimp, Crab or Beef.
Able to accommodate most dietary preferences, fried Soup Dumplings in two varieties a winner to all but vegans, those eschewing all Animal products will likely gravitate to green Dumplings, though even more interesting bites are found in the form of Cold Bean Curd Noodles slicked in Scallion Oil or springy Kao Fu.
Built on family recipes handed down to Chef Li, his Fat Noodles with choice of Protein always a crowd-pleaser, Dumplings taste wonderful with or without spicy Oil or Soy while Fried Rice or Rice Cakes rival the best in town.
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, Caramel and Pecan dazzle atop a fluffy leavened base while Peanut Butter and Oreo 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.
Located as close as one can be to Henderson while retaining a Las Vegas zip-code PHO Saigonese debuted in early 2024, popularity spread by word-of-mouth almost unprecedented in the Social Media era now seeing a second location on Spring Mountain soon to open.
Owned by Danmy Nguyen, a simple message on the website suggesting “we are passionate about sharing the delicious flavors of our homeland with others,” guests entering Suite #130 of 1740 East Serene Avenue are greeted by warm smiles and mixed woods while music plays subtly overhead.
Not a flashy space, though long and narrow with paintings juxtaposing organic touches, PHO Saigonese’s menu explores a wide swath of Vietnamese Cuisine including staples like Pho and Spring Rolls but also more esoteric plates as well as specials.
Managed by bilingual staff with good knowledge of the Food, a dueling pair of Vietnamese Coffees arriving first, fans of Coconut will find Cà Phê Dừa Đá Xay texturally compelling and mellow whether paired to grilled Pork Patty Rolls or Xoi Man with five types of Meat and runny Quail Eggs on slightly-sweet sticky Rice.
Selected specifically for Banh Khot, crispy cups with a custard layer supporting Shrimp, fans will find these better than many heralded Orange County icons while oversized Banh Xeo and Pho with a “Build Your Own” option are no less impressive and arguably each the best in Sin City.
Bacon Burger, cooper’s sharp, jalapeño bacon, bacon mayo, spicy tots
Pot Roast Dip, swiss cheese, HP aioli, natural jus, spicy tots
Coffee
Glazed Donut Bread Pudding, three rum caramel, vanilla crème anglaise
Bourbon Fudge Brownie, brown butter bacon ice cream
Lemon Bar, hazy ipa, pistachio crumble
Ground-breaking since opening Carson Kitchen’s greatness has seemingly become so expected that many are prone to overlook it, but on Friday eveningn 124 South 6th Street again showed well with several new items debuted just a few days earlier.
Fortunate to have tasted every new plate at Carson Kitchen since summer of 2015, Chefs Harwell, Simon and team forever rethinking even longtime best-sellers, it was alongside drinks that dining began shortly, all well-suited to iconic Chicken Skins, Bacon Jam and Tempura Green Beans with Pepper Jelly Cream Cheese.
Continuing with more Skins, equally enjoyable today as in 2014, Hot Dog “Burnt Ends” stand out thanks to sticky BBQ Sauce while seasonal Salads are highlighted by “Grape & Burrata” best enjoyed adjacent grilled Oysters with Cajun Butter.
Forever exuding creativity, quality and the sort of Food that challenges without compromise Chinese Eggplant is the latest Vegan showcase and for those okay with Butter or Shellfish the “Scampi” is even more delicious.
Going Blue Cheese and Honey for this season’s flatbread, and Pot Roast for “Between Bread,” a new rendition of the Burger incorporates Jalapeno Bacon to good effect.
Disappointed by last season’s Dessert, a mellow Lemon Bar with buttery Pistachio Crumble far better, Las Vegas’ best Brownie and Donut Bread Pudding remain mainstays and should be requisite to end a visit to DTLV’s best Restaurant.
Last visited in October, a total of twenty-eight times prior including one yearly tradition, it was alongside three others on Wednesday night that Jean Georges Steakhouse once again found Sean Griffin making the most of seasonality in a city where winter quickly becomes summer.
Led by Chef Griffin since 2015, including a renovation that upgraded decor 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 impressive cuisine.
Decorated in gold, and buzzing with activity, it was at a central table that carte blanche was deferred to the kitchen, Beverages quickly followed by buttery Loaves of Brioche and familiar appetizers such as truffled Wagyu Carpaccio atop Pate a Choux plus “crispy” Sushi and charred Octopus.
Always inventive, Foie Gras with Rhubarb and textural elements predictably stunning, Griffin’s all-new Caviar service eats like luxe breakfast-for-dinner adjacent fresh Fluke and an off-menu Salad exploring early-season Tomatoes.
Not forgetting Steaks, an aged Strip served with F1 Wagyu and grass-fed Filet, additional proteins included Jean Georges’ signature Short Rib, Sea Bass and Las Vegas’ best Fried Chicken on a bed of buttery Hot Sauce.
Adding a few seasonal sides, Peas and Ramps highlighting Sin City’s brief Spring, fried Mushrooms have thankfully become a menu item while Pommes Puree and Bone Marrow remain as indulgent as ever.
Rarely rethinking the sweet stuff Dessert again saw creamy Cheesecake with seasonal Sorbet plus old favorites down the line, Chef Vongerichten’s Chocolate Cake served with tableside theatrics and exceptional Rhubarb Pie.
Located in Spring Mountain Center, across Jones Boulevard from EDO and China Mama, Noodlehead has quietly been earning a reputation thanks to handmade Noodles and Asian small plates offered at bargain prices with exemplary customer service.
Offered at a range of spice-levels, Malaysian Curry using Coconut Milk to keep Chilies in check, Dan Dan Noodles come tingly but not fiery in a huge bowl for just $10.95 while similarly priced Chow Mein performs well for more timid palates.
Adding Chinese Beef Rolls that come densely packed with Meat, or faultless Scallion Pancakes for those seeking so,ething lighter, “Spicy Wontons” arrive afloat in in Chili Oil with delicate Noodles loosely adherent so as to absorb every last drop.
Open for lunch and dinner daily Noodlehead offers exceptional handmade Noodles, bright flavors, bargain prices and impressive service across a diverse menu from which almost anyone can find something to suit their tastes.
Founded in Cerritos during the pandemic Mochinut has since expanded to nearly 200 locations including some overseas, Founder Jaewook Ha taking on the traditional eight-ball Pon de Ring alongside other #gramworthy creations like Korean Rice Flour Hotdogs and Bubble Tea.
Situated locally in Suite #105 of the complex at 4355 Spring Mountain Road, a ground floor store not far from Paina Cafe or Mama Chai’s, Mochinut operates mostly as take-out with lots of neon and claw games plus prices akin to the locally-owned spots.
Using a Rice Flour base and various Glazes, flavors such as Matcha and Taro amongst the signatures, guests can expect a crisp exterior that gives with minimal pressure to insides that are stretchy but unfortunately flavored by Shortening.
Smaller than Mama Chai’s but notably heavier, a simple napkin dab or more than an hour in the box displaying far more oiliness, best bites came from Brown Sugar thanks to added texture while while Churro was similarly acceptable.
CK Club Sandwich – Oven roasted turkey breast, bacon, lettuce, tomato, maple bacon aioli, smoked gouda, toasted sourdough, mixed green salad
From the day CRAFTkitchen opened it raised the bar for breakfast Valley-wide, and on Sunday Jaret and Tami’s expanded space in Henderson again dazzled with quality and creativity plus service that attests to well-trained employees working with a sense of pride.
Approaching ten years old just prior to Halloween, the Blinn’s investment of money, time and talent paying off thanks to their commitment to quality and community, it was arriving at noon that four guests were seated on the Restaurant’s left half, several familiar servers all moving quickly but purposefully with smiles on their faces.
Still as bright and tidy as day one, living walls now bolstered by a bar and hanging plants while art from the Blinn’s daughter flanks a Coffee Bar and Pastry cases full of delights, it was shortly after seating that beverages were served, brewed to order Coffee bold and balanced while Lattes as well as Cocktails are not only well-made but fairly priced.
Surrounded by folks of all ages, a “35-40 minute wait” avoided by calling ahead, it was with eight of the aforementioned Baked Goods that dining got started, the Lemon Blueberry Muffin moist despite a lack of Animal Products while Jaret’s Cinnamon Rolls and Danishes outpace most of Sin City’s.
Continuing with Kouign Amann, pockets of melted Butter visible amidst flaky layers, one would be hard-pressed to decide which was tops between Blueberry or Lemon Meringue while also saving room for weekend-only Monkey Bread.
Equally indecisive regarding Pancakes, both a Buttermilk Stack and Kid’s Birthday style offered, suffice it to say there’s no fault in fresh Blueberries with Cream nor a “C.K. Special” with Eggs, Potatoes and thick Applewood smoked Bacon.
Adding Fries from the “regular” menu, though calling CRAFTkitchen’s Sweet Potatoes with Maple Bacon Aioli anything but exceptional is a mistake, this weekend also featured a Club Sandwich with all the right stuff plus Crab Cakes Benny and Chilaquiles worth driving sixty-minutes round-trip for.
Born in Logan Utah Crumbl took the city by storm, their Instagramable rounds offered in thirty stores across six states by 2019 and now in all fifty states with six in Las Vegas including the Durango location opened in May 2020.
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 several variable experiences that the westside storefront proved competent, the staff exceedingly pleasant while describing each 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 six weekly flavors, though occasionally one may find “Mystery Cookies” including specials from the previous week.
Still a young company, so much success despite only starting in September 2017 certainly enviable, April 7-12 featured a collaboration with the Kardashian/Jenner clan and although the idea of Kim eating an 800kcal Snickerdoodle is funny the version with Frosting was excellent.
Offered onsite or via delivery from 8am until at least 10pm Monday through Saturday it was next that “Khloe’s Cookies & Cream Skillet” took on the Piezookie before “Kendall’s Cookie Dough Cupcake Cookie” doubled down on dueling Desserts with good effect.
Again finding “Cake” concepts better than the Cookies by which crumbl made their name suffice it to say “Kourtney’s Flourless Chocolate Cake” deserved some of the criticism it received online as flavorless while “Classic Yellow Layer Cake” outpaced the overly-sweet “Pink Confetti Sugar Cookie” that matches namesake Kylie’s branding.
Already taking a chance by opening another KBBQ concept on Spring Mountain Mr. BBQ’s Jenny Chai doubled down in early February 2023 with Mama Chai’s, the Boba and Dessert shop joining a crowded market but hoping to succeed thanks to cute design plus quality baking.
Accessed via a separate entrance towards the rear of 4240 Spring Mountain Road, an outdoor patio and murals greeting guests, it is via digital menu that one may construct Beverages to their liking while Mochi Donuts and other sweets line a Pastry case near the front.
Open Noon to 11pm Sunday through Thursday and an hour later on weekends the menu continues with Mochi Donuts, an idea popularized by Japan’s “pon de ring” already done far better at Mama Chai’s than by Paina Café down the road.
Made from Tapioca Flour and naturally free of Gluten, their consistency often described as bouncy or light, Jenny’s Mochi rings pull inspiration from a variety of cultures, Butterfinger and Oreo as expected while flavors topped in Strawberry Shortcake or Dubai Chocolate further magnify the pleasantly chewy base.
www.mamachais.com / @mamachaislv on Facebook / @mamachais_lv on Instagram
Anyone familiar with dining in Las Vegas will know the name Marc Sgrizzi, his original location giving way to Pizzerias followed by a Trattoria and even a hotel venture prior to a new eponymous venture located on South Rainbow.
Self-taught, with over four decades of experience, Sgrizzi Ristorante & Bar promotes itself as a traditional Italian eatery while an attached market offers everything from import specialty goods to handmade Pasta and Desserts from Pastry Chef Roman Ritz under the name of Florentine Cafe.
Open for Dinner Tuesday through Sunday, the recent addition of Sunday Brunch from 9am to 2pm perfect for NFL football at the bar, it was on a Tuesday prior to noon that a collection of Pastries were enjoyed and whether one selects better-than-average Cornetti or impressive Pan Suisse the real star are Sfogliatelle with faultless layers and lemony filling nearly as good as those in Naples.
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, Caramel and Pecan dazzle atop a fluffy leavened base while Peanut Butter and Oreo 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.
WARM BEIGNETS & DIPPING CUSTARDS – macallan 12yr butterscotch pudding, crème brûlée with fresh raspberries, milk chocolate pot de crème
MICHAEL MINA’S BANANA TARTE TATIN – french toast, preserved citrus caramel, macadamia nut ice cream
Although the Bourbon Steak brand has been part of Chef Michael Mina’s portfolio for nearly two decades it was not until the end of 2024 that Las Vegas received their outpost, a space formerly occupied by Charlie Palmer Steak fully re-imagined at Four Seasons as only Sin City can do it.
Currently Chef Mina’s sixth local eatery, the spot-lit room described as “a love letter to the classic American Steakhouse” his first try at a “Supper Club” vibe, guests enter through the complimentary valet to warm greetings at a hidden hostess podium prior to seating.
Now managed by James Aarhus, an eight year Mina veteran in charge of staff that seems more focused on up-selling Booze than professionalism, Dinner starts with signature Duck Fat Fries fried crisp with three Sauces followed by newly-added Appetizers like the Tuna Cigar, Squash Blossoms and Crab Cakes.
No doubt a Mina Restaurant, though Josh Smith continues to add his own ideas to both the Main menu and that at the bar, gently-cooked Cod feels like Spring while off-menu White Asparagus with creamy Cheese and Truffles offers a lesson in refined simplicity.
Eventually envisioned as a venue with live music, themed dinners and “Industry Night,” the night before targeting a crowd who will always offer praise for freebies, more Truffles come by way of Bourbon Steak’s “Truffle Treat” on handmade Agnolotti.
Not lacking for Steaks, and graciously offered a slice of faultless Beef Wellington, those familiar with Chef Smith will quickly recognize upright Macaroni that seems even more decadent next to a tall and proud Spinach Souffle or the recently added Pop Tart.
Smart to save room for Dessert, the faultless Beignets from upstairs at Mandalay Bay seamlessly carried over, Mina’s Root Beer Float gets reinvented as a large goblet with Ice Cream, Sorbet and textural additions but still can’t match upgraded Basque Cheesecake or a “Tarte Tatin” on French Toast that may be Las Vegas’ best new Dessert thanks to its varying textures, temperatures and nostalgic feel in a space so luxurious.
