Located on Calle Roma El Pankesito serves as part Cafe and part Bakeshop, a focus on creative Cakes and Cupcakes evident on their website while the store itself offers Desserts ranging from Cheesecakes and Tarts to Brownies and Cookies.
Conveniently located in the Hotel Zone, Coffees and Lattes ranging from Nutella to Pumpkin Spice offered with outside seating, fans of Tres Leches will discover whole Caked lined up alongside Cups featuring three flavors – Red Velvet and Chocolate both nice but no comparison to traditional wrapped around Cajeta.
Happy to accept Visa for everything but the Cookies, apparently outsourced to a local baker, seasonality takes center-stage in October where Pumpkin comes fused with Oreos first but even better with a gooey Caramel middle.
Parked on a residential street behind Walmart Tacos y Arrieros MaryPaz eschews all the trappings of a Restaurant for cart-style service targeting locals and astute tourists in search of handmade Tortillas topped with braised Meats plus all the fixings.
A cash only spot operating from 4pm until late evening guests are invited to choose between Beef, Chicken, Pork and Mushrooms all offered atop Corn or Flour rounds accompanied by Beans, Onion, Cilantro and a choice of various housemade Salsas.
Fast-paced and friendly, seats frequently filled such that most eat standing, prices track 25 pesos per oversized Taco while those seeking something more substantial should consider fried Potatoes slathered in Cheese then smashed with a choice of Protein.
Offering over two-dozen flavors daily, in addition to freshly-fried minis available in a keto-friendly fashion, any discussion of Wicked Donuts should begin with the base, buttery Brioche or toothsome Cake enjoyable beneath tangy Buttermilk or Vanilla Glaze, though upgrading to Chocolate, Blueberry or Maple is highly advised.
Eschewing Artificial Colors or Preservatives, a fact pertinent to Cream-filled choices, suffice it to say that most will not last long whether it be decadent Cannoli or the more nuanced Pumpkin Cheesecake.
Executing Ansel’s invention well, available filled, topped or coated in Sugar, Crème Brulee continues to impress in its subtlety while “Puffernuts” and Mochi rings add even more variability to the collection.
Such an egregious knock-off that they got sued by Crumbl Crave Cookies comes from owner Trent English, phrases such as “Because adulting is hard” and “Game changer” strewn all over a fancy website of options that change weekly now expanding across the nation though franchising.
Sold on a back-story of the founders’ eating disorder, though one needs to dig deep below glossy boxes, stark-white interior and an intentionally familiar logo to discover anything but photogenic Cookies and Soda with added sweeteners, Crave Chocolate Chip tracks similar to Crumbl in taste and size while “Chocolate Cupcake” oddly offers the same “basic flavor you’ve had a hundred times—just masquerading under a new layer of frosting” that Trent supposedly rallies against.
Reportedly “crafted with top-tier ingredients that would make even the snobbiest food critics nod in approval,” Oreo and Milky Way Bars proving…something…it is safe to say Crave’s best efforts include Oatmeal bases like a Carmelita, though “The Parent Trap” is admittedly an indulgent bit of nostalgia.
Helado de Fresa – House Made Strawberry Sorbet, Rose Water Geleé, Mint, Lime Zest
Beñuelo y Chocolate – Dark Chocolate Ice Cream, Toasted Coconut, Sea Salt
Owned and operated by a group of local industry veterans La Casa de Juliette Mexican Cocina opened in The Village of Centennial Springs Summer of 2024, and featuring a menu from Chef Lalo Saavedra the upscale space has received rave reviews from trusted voices from day one.
A project from Nathan Grates, Chase Gordon and Anthony Jamison, his “Grandma Julie’s” kitchen the inspiration for an upscale space in Northwest Las Vegas, it is after warm greetings that guests are led to wood tables bathed in warm lights while venue-appropriate music plays overhead.
Bar-focused from the Sand Dollar Lounge team, drinks like a roasted Peach Margarita and Horchata-based “S.O.C.K.S.” prepared in a space shining with gold, Cocktails pair well to bold flavors including Guac eaten with Pig Skins or Ceviche indistinguishable from the best in Playa Del Carmen or Puerto Vallarta.
Bringing fine dining experience from years at Charlie Palmer Steak, though Chef Saavedra’s Beans, Rice and Queso all come from traditional recipes, fans of Street Corn will find La Casa de Juliette’s fortified by Bone Marrow while daily-special Lobster sees the Tail simply grilled behind a carapace stuffed with Crab and Chorizo beneath Cheese.
Tulum-inspired out to the patio, with gracious service from start to finish, shareable platters include two proteins each highlighted by Camarones Diablo and Suadero-Style Brisket which outpace Pork Al Pastor both by itself or overly-busy as Fajitas.
Well-priced considering Ingredients and portion sizes, nearly everything appropriate for two or three diners, Desserts exhibit a deft hand whether one chooses Persian-esque Helado de Fresa, decadent Beñuelos over Chocolate Ice Cream or faultless Flan.
Owned by the folks behind ITs Sushi a visit to ITs Izakaya proves that authenticity has some value, though despite the traditional décor ITs cannot fully abandon over-sauced rolls featuring everything from Cream Cheese to Fried Chicken.
Tucked away inside suite 101 of 5685 Spring Mountain Road, a space easily overlooked by those not seeking it specifically, ITs Izakaya focuses on skewers, Appetizers and Noodles all with fair prices such that a couple ordering correctly can easily get out under $30 per person.
Uninterested in Sushi regardless of ITs concept, but moreso in an Izakaya, dinner begins with proper Miso Soup served complimentary before proceeding to tangy Edamame and creamy Takoyaki a little short on Cephalopod but nonetheless tasty.
Less impressed by fried Shrimp in spicy orange Sauce, think shopping mall food court, Udon Soup comes clean in a large bowl topped in Tempura Vegetables while Yakisoba delivered on a sizzling plate is overwhelmed by sweetened Soy or Oyster Sauce.
Previously located inside Suite 242 of 6380 South Valley View Boulevard, but now sold retail at a pair of sites in town, Chocolate Chip Cookie Company continues to serve Las Vegas’ best collection of locally made rounds.
Focused on “Bringing the Cookie Back,” and also available only by delivery, it was late 2018 that Jovan Mesa-Glennon and husband John opened their small store and business continues to grow today.
Baking everything from scratch, Jovan’s secret recipes yielding the sort of Cookie that blossoms a bit around the edge before becoming crisp, it was based on prior experience that two-dozen were ordered for work, the business’ namesake buttery with just enough Vanilla and Cinnamon to perfume the palate while chunks of Bittersweet Chocolate are partially melted throughout the center.
Next tasting Half & Half followed by Banana Walnut, the addition of Nuts to Mrs. Mesa-Glennon‘s Batter proves predictably delicious while “Just the Dough” is textbook chewy with oodles of nostalgia.
Prioritizing customer safety by individually bagging each Cookie at no extra cost Peanut Butter Chip wins guests over by way of natural flavors and gooey spots in juxtaposition to sugary Toffee Chocolate Chip that is also slightly salty and heterogeneous from bite-to-bite.
Titling their version of the Snickerdoodle a “Cinnamon and Sugar Cookie,” the granulated top plus plenty of Butter making each mouthful sugary and moist, fans should be sure to follow @thechocolatechipcookieco on Social Media where specials such as White Chocolate and Craisins or Pumpkin Café Marshmallow are frequently announced.
Shellfish Platter – Oysters, Clams, Lobster, Shrimp, King Crab
2021 Dr. Loosen Riesling
Japanese Wagyu Carpaccio, Black Truffle Fritters, Lime Salt
Tomato Salad, Avocado, Heart of Palm, Coconut Vinaigrette
Foie Gras, Fig Jam, Figs, Pistachio, Brioche
Kale, Honeynut Squash, Apple Salad, Mustard Vinaigrette, Fromage Blanc, Pepitas
Crunchy Organic Chicken, Spinach, Buttery Hot Sauce
U3 Jumbo Prawns, Herbs, Lemon, Butter
6oz F1 Wagyu Filet, 10oz F1 Wagyu NY Strip, 14oz Prime New York Strip, 36oz Prime Porterhouse, 8oz Mishima Reserve Wagyu Rib Cap, Blistered Shishito Peppers
Bone Marrow, Lemon Gremolata, Toast
Roasted Sweet Corn, Cotija Cheese, Chili Citrus Emulsion
Hand Cut Fries, Ketchup
Mashed Yukon Gold Potatoes
Broccoli with Pistachio Crust, Hazelnut Vinaigrette, Basil Oil
Last visited in April, a total of twenty-six times prior including a yearly tradition, it was alongside five others on Saturday night that Jean Georges Steakhouse once again found the kitchen executing at a high level.
Led by Chef Sean 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 round 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 seasonal Shellfish and signature Egg Toast.
Always inventive, Foie Gras with Figs and textural elements absolutely stunning, Salads served as a segue to grilled Meats, the iconic Hearts of Palm and Tomatoes praised by all for its brightness while a Kale brightened by Apples and Squash lightened the load before Strip and Filet of F1 Wagyu cooked Medium Rare.
Not forgetting three more Steaks, two domestic Prime plus an 8oz Mishima Reserve Wagyu Rib Cap, the trio of Fries, Esquites and Marrow never fail to impress – nor does Las Vegas’ best Fried Chicken on a bed of buttery Hot Sauce or jumbo Prawns served simply grilled.
Adding a few seasonal sides, lightly cooked Broccoli juxtaposing a Pistachio Crust an Hazelnut Vinaigrette, Cauliflower Grenobloise spans the palate while Caramelized Butternut Squash with Tamarind and Lemon threatened to steal the spotlight from even the Steaks.
Rarely rethinking the sweet stuff Dessert again saw Creme Brulee with seasonal Sorbet plus old favorites down the line, Chef Vongerichten’s Chocolate Cake served with tableside theatrics and followed by Cheesecake plus exceptional Cherry Pie.
A part of the Bellagio since opening, first as Aqua but since reborn twice as MICHAEL MINA Restaurant, it is under the direction of Chef Raj Dixit that the space secluded behind the Conservatory remains remarkable to this day.
Always a special place, and picking up pace in early-Autumn, it was at a windowside table that four guests were situated just past to 6:30pm, Carte Blanche once again deferred to the kitchen who can always be trusted to prepare a menu of pure opulence.
Designed as an eight-course tasting, with white glove treatment afforded to all in attendance, it was following a Champagne toast that the night started with Michael Mina’s timeless Caviar Parfait commanding attention from black Eggs to crispy Potato Cake with palates cleansed between bites by Belvedere Vodka.
Delivering Caviar Deviled Eggs and housemade Laffa next, the first of two baskets complimented by a trio of Spreads, Hamachi arrives with Beets as a Rose in fragrant Carrot Foam given balance by notes of Ginger and Sesame.
Always seasonal, two types of Squash taking entirely different routes to pair with Mushrooms, Thursday’s Fish course consisted of gently cooked Halibut bathed in Champagne Beurre Blanc fortified by Grapes and Trout Roe.
Not holding back with grilled F1 Wagyu plated with more Mushrooms and Romesco, nor sides including Potatoes brightened by Horseradish and Chard Casserole concealed by a Tuile, Dessert is always an all-in affair on this evening finding elegant Black Forest Cake alongside “Butter Pecan Shortbread” and classic Grand Marnier Soufflé.
Established in 2020, but finally with a storefront that officially 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 two 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 Coffee Cake.
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 on its own or fused with Oreo Cookies while pale green Pandan offers smooth Coconut notes to its own buttery Crinkle Cookie.
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 White Chocolate Macadamia Nut, though those in search of bake’s best bites should strongly consider gooey Oreo Milkshake or an all-in Kitchen Sink.
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 nine variable experiences that the westside storefront proved competent, the staff exceedingly pleasant whilst 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 “Raspberry Cheesecake,” flavors of Fruit well represented while “Fried Ice Cream” brought mellow Vanilla notes.
Offered onsite or via delivery from 8am until at least 10pm Monday through Saturday it was next “Brownie Batter” took on the namesake before “Caramel Pumpkin Cake” added sweetness to an Autumn-spiced base.
Again finding “Cake” concepts better than the Cookies by which crumbl made their name suffice it to say the “Maple Cinnamon Square” comes with a fork for good reason, and bite-for-bite is light with all the elements of the original.
CLASSIC STEAK TARTARE – traditional garnishes, toasted baguette
NEW YORK STRIP 16oz Creekstone Farms naturally raised Angus, wet-aged on premises / PRIME BONELESS RIBEYE 16oz Creekstone Farms naturally raised, dry-aged on premises
POTATO CROQUETTES – cheddar cheese, sour cream, smoked apple bacon
DELMONICO CREAMED SPINACH
SAUTÉED GARLIC MUSHROOMS
BANANAS FOSTER – TABLESIDE FOR TWO, homemade vanilla ice cream
PETIT FOUR PLATE – french macarons, marshmallows, chocolate cream puffs
HOUSEMADE SORBETS – lemon, blood orange, coconut
ESPRESSO OVER ICE
Renovated in 2020, a good decade shaved off the venerable Restaurant Row destination, Delmonico has already withstood the test of time and at twenty-five years old a recent visit suggests the Steakhouse continues to carry on a proud tradition with great service and all the classics.
Recently naming a new Chef de Cuisine, Ivan Rojas now heading Culinary Director Ronnie Rainwater’s local centerpiece of the Lagasse empire, it was as a group of four that seating was offered in the main room still bustling all night long.
Again offered as a family-style tasting, this time with Sommelier-suggested beverages and music playing softly, it was beginning with a modernized Aviation that snacks were presented, Delmonico’s iconic Truffle and Parmesan Potato Chips crisp and oilless while Deviled Eggs danced beneath reserve Caviar.
Updating the menu seasonally, and additionally giving Chef Rojas a chance to showcase his skills, Appetizers found themselves inclusive of Emeril’s BBQ Shrimp and thick-cut Bacon while Steak Tartare and Chef Rainwater’s Wilted Spinach with Poached Eggs and Praline Bacon each deserve mention alongside Las Vegas’ best versions.
Not forgetting Popovers, just one considering the bounty upcoming, additional starters saw the tableside preparation of Caesar Salad in its classic form plus seared Foie Gras perched atop crispy Baklava.
Moving onto entrees, two Steaks from Creekstone Farms showcasing the difference between dry and wet aging, sides trend classic with the exception of Croquettes prepared in the style of a loaded Baked Potato.
Tantalizing with textures to this point, and continuing as such with Dessert, not a word needs to be said about Emeril’s incomparable Banana Cream Pie besides “order it” while the Pecan Pie, Bananas Foster and Petit Fours are each also enjoyable.
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 8 years while a 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.
Unquestionably Las Vegas’ top choice for French Pastry over the past 9+ years Rosallie Le French Café continues to show well on-site or to-go, a Tuesday morning delivery finding Pastries carefully arranged with several new items and both the Croissants as well as the Tarts still the best in town.
Beef and King Oyster Mushrooms in Black Pepper Sauce
Shanghai Crispy Shrimp
Shanghai Style Pork Ribs
Sheng Jian
Chocolate Xiao Long Bao
Now expanding to Dallas and the Southwest Vegas Valley 4 years after opening, despite growing competition, it was as a party of five that diners enjoyed an outstanding meal at 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 twelve items were received, many old favorites but also all-new head-on Shrimp and Shrimp Wonton Soup.
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 Black Pepper Beef rivals the best in town.
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 an Oatmeal Scotchie, think crispy but sweet with just a bit of flex, Summer House’s Apple Oatmeal Cookie reminisces of Autumn Apple Crisp in portable form while the “Cookie in a Cup” offers bite-sized bits of the whole collection.
Luna Rice Cakes with Shrimp (Bánh Khọt Tổm) – Crispy Rice Cakes, Shrimp, Mung Beans, Scallions, Turmeric, Greens, Lime Chili Fish Sauce
Serving Orange County since 1999 Brodard is something of an institution, their modern look and “Asian Fusion” dishes creating a draw for guests who may not be comfortable with more traditional spots though few will deny that their famous Nem Nướng Cuốn are reason enough to wait in line.
Now expanded to Brodard Chateau and Bamboo Bistro, plus a space at John Wayne Airport, guests visiting the original Brodard will discover fast-paced service that is nonetheless friendly whether visiting the bakeshop or while seated at the bar.
Offering an expansive menu, plus Cocktails and everything from Duck Buns to Macarons, suffice it to say that nearly every table will order at least one order of Spring Rolls bolstered by crunchy bits of Wonton and although the Bánh Khọt Tổm can’t compare to those at Banh Khọt Lady they are still a good value that’s fairly well executed.
House special – Durian, red beans, white beans, mung beans, pandan jelly, pomegranate seeds, fresh jackfruit, palm seeds, taro paste, special house milk, peanuts
Occupying a prominent corner in Today Plaza since 2023 Bake & Che was created by Co Huong to offer “Fresh Vietnamese Desserts” for Californians seeking a taste of her culture’s unique flavors.
Now with a second outlet in Garden Grove, a lack of available chairs at the original attesting to the concept’s popularity, guests will find a concise menu and abrupt service best suited for quick orders followed by a brief wait.
Using local Ingredients to create traditional items, the Durian Pandan Layers a well-balanced gelatin while warm Cakes save for the Palm Sugar version are mostly one-note, those ordering Bake & Che’s “House Special” best be sure they’re open to anything since the milky cup contains no less than ten things ranging from sweet to earthy and pungent.
Although Banh Khot is lesser-known than the traditional Vietnamese Crispy Pancake called Bánh Xèo there is one place in Orange County where the dish from Vung Tau is everything for a husband and wife team preparing his mother’s own unique recipe.
Built out of job losses during the pandemic, first a pop up but now brick-and-mortar at 10032 McFadden Avenue, Banh Khot Lady serves up orders of custardy Shrimp Pancakes in varying quantities with or without Pork.
Now operated by Tony Dang and Anh Ngo, though Xi Phan’s recipe incorporating Turmeric Powder and the proper pan makes all the difference, guests are invited to sit inside and out while wrapping steaming hot morsels inside crisp Greens with Pickles and a splash of Fish Sauce.
Far more refined than the version at Brodard, think Takoyaki filling inside the base of Pastel de Nata, five pieces for $10.49 undersells just how good a “do one thing and do it well” concept this is and for larger groups fifty for $73.39 with no tax for those paying with cash is an absolute steal.
Part of Garden Grove since 1982 Phở 79 is considered by many to be the best bowl of Vietnamese Beef Soup in America, and from 7am to 9pm Wednesday through Monday guests line up at the Hazard Avenue space recognized with James Beard America’s Classics honors.
Opened by Thọ and Liễu Trần as a Cash Only establishment with no reservations, and a Michelin Bib Gourmand recipient since 2021, it is amidst minimally adorned yellow walls that a mostly Vietnamese crowd partakes in big bowls of Soup ranging $12.75 to $17.50 featuring everything from cooked Tenderloin to Tendons, Meatballs, and Tripe.
Served while instrumental versions of songs like “Rocky Mountain High” play overhead, the waiter clad in an Iron Maiden T-Shirt, Phở 79’s kitchen is particularly fast paced and from the moment steaming bowls arrive full of robust brown Broth most conversations come to a standstill.
Opting for four medium Bowls, the Bun Rieu also excellent with an ample amount of Crab and Shrimp, there’s no doubt Pho steals the spotlight whether one selects lean Chicken Breast or funky Pho Bo Vien Gan Sach that finds offal beautifully balanced by Anise and Fennel that dissipates to a mellow Cardamom finish.
