Debuted in Logan, Utah, Crumbl took the city by storm, their Instagramable Cookies offered in thirty stores across six states by 2019 and now easily 100+ with six in Las Vegas including the Maryland Parkway location opened in November 2019.
The brainchild of Sawyer Hemsley and Jason McGowan, rapid expansion through franchising yielding mixed results from store to store as evidence by Social Media, it was after a few improving experiences that the UNLV storefront proved competent with the staff exceedingly pleasant whilst describing each $3 round.
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 weekly flavors, four or 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 Lemon Crinkle plus S’mores bolstered by a good amount of Cinnamon and toasted Marshmallows.
Offered onsite or via delivery from 8am until at least 10pm Monday through Saturday it was next that Cookie Dough impressed thanks to diverse tastes and textures while Walnut Fudge Brownie was decidedly rich and would have benefited from a little more Nuts or darker Chocolate.
THREE STARS: With Cookies currently seeing a surge in popularity Utah-brand Crumbl lures guests in by rotating flavors weekly, this collection successful with a few flavors but otherwise a mixed bag that still sees the consistency too “cakey” at times.
Charcuterie Salad – Spinach, Lettuce, Banana Peppers, Salami, Ham, Turkey, 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
Fremont Street Pizza – House Italian Sausage, Banana Peppers, Mozzarella, Ricotta, Parmesan, White Garlic Sauce, Seasoned Breadcrumbs
Sausage & Meatball Parmesan Skillet – Red Sauce, Meatball, Housemade Italian Sausage, Ricotta, Mozzarella, Parmesan
Garlic Bread
Guinea Pasta – Spaghetti, White Garlic Sauce, Spinach, Grandma’s Meatballs, Ricotta
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 Wednesday that Naked City Pizza delivered from the Blue Diamond Road “Express” location approximately ten minutes away.
The 24th 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 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 Pasta, Sausage & Meatballs while Dessert consisted of housemade Brookies impregnated with Oreos that taste great warm, cold or even a few 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.
Wicked Boston Crème Donut – Chocolate Ganache, Pastry Crème Bullseye
My Favorite Martian Strawberry Green Tea – Matcha Maple Icing, Strawberry Pieces, Strawberry Compote
Apple Pear Fritter – Spiced Apple Pear Vanilla Cardamom Glaze
Maple Bacon Donut – Maple Icing, Crispy Bacon
Pink Lady Raised – Granulated Sugar, Hibiscus Icing, Hibiscus Crystals
Blueberry Fritter – Blueberry Vanilla Glaze
Now serving Sin City for two years it was via online ordering that two dozen Wicked Donuts were delivered to the office on Wednesday, execution now dialed-in and the fact that many were still warm-to-touch attesting to freshness.
Already discussing Pastry Chef Robert Teddy’s background here, 5:30am daily openings doing nothing to diminish his joyous spirit, it was from the seasonal menu that sixteen styles were tasted, classics both Raised and Cake buttery with premium handmade toppings including real Vanilla Bean, fresh Fruit and rich Chocolate Ganache.
Offering roughly 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 best allowed to shine beneath tangy Buttermilk or Vanilla Glaze, though upgrading to real Maple or Milk & Cookies is advised.
Next indulging in old favorites, the Praline-esque Sticky Sinn-a-Bun continuing to occupy rarefied air as one of Las Vegas’ best Donuts, Chef Teddy’s Fritters deliver a good amount of Fruit while the Apple Crumble Donut is also delicious.
Eschewing Artificial Colors or Preservatives, a fact pertinent to Cream-filled choices that may be left in a conference room or kitchen at room temperature, suffice it to say that Blue Suede Banana, Wicked Boston Crème and “My Favorite Martian” did not last long, nor did “Caramel Sutra” featuring soft Brioche and lightly salted Glaze wrapped around a creamy Caramel center.
Adding crispy Bacon to Maple Iced Brioche, a modern-classic rarely done better, “Bugsy Bullseye” outperforms the competition thanks to housemade Raspberry Compote while “Pink Lady” upgrades the typical Sugar Donut with a gentle air of Hibiscus in both the Icing and pulverized Petals.
FOUR AND A HALF STARS: An experienced palate will immediately notice Wicked Donuts quality matches or out-performs anyone locally from Toppings-to-Base, though Pink Box still sets the bar high for variety.
RECOMMENDED: Sticky Sinn-a-Bun, Caramel Sutra, Bugsy Bullseye, Pink Lady, Blue Suede Banana, Apple Crumble Donut, Blueberry Fritter.
AVOID: N/A.
TIP: 5:30am until sold-out daily. Check the website for online ordering and follow @wicked_donuts and @wickeddonutsusa on Social.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Steak Hash – Prime Tenderloin, Scrambled Eggs, Potatoes, Peppers, Pico de Gallo, Hollandaise
The Sugar Factory Eggs Benedict – Poached Eggs, Hash Browns, English Muffins, Canadian Bacon, Asparagus, Hollandaise
King Kong Sundae – 24 Scoops of Ice Cream, Dark Chocolate, Caramel, Strawberry, Whipped Cream, Banana, Marshmallow, Chocolate Chip Cookie, Donut, Red Velvet Cupcake, White Chocolate Strawberry Curls, Gummy Bears, Oreo Cookies, Graham Cracker, Waffle Cone, Unicorn Pop, Candy Necklace, Bruleed Bananas
Relocated to Miracle Mile’s Harmon Corner Retail Center on September 1st 2021 Sugar Factory continues to outperform expectations, Chef Bryan Ogden and Michelin-starred father Bradley overseeing a kitchen that executes both showy sweets and traditional plates with good attention to detail.
Born out of Las Vegas and now a global enterprise built on gigantic bubbling Goblets, fun Food and celebrity-spotting, it would be impossible to say Sugar Factory is not one of the most successful concepts to ever spawn from Sin City, owner Charissa Davidovici somehow managing to turn $30 Lollipops into high-fashion frequently spotlighted in Social Media feeds of everyone from 50 Cent and Nick Cannon to a disproportionate number of Jenners and Kardashians.
Originally launched in 2010 where HeXx now resides, locations at Town Square and Fashion Show Mall also opened and shuttered in the interim, it is across three stories that the current Sugar Factory spreads with indoor and outdoor seating including everything from booths to tables and dueling bars to high-tops.
Ever an eye-catching space from flowers to neon, disco-ball ducks greeting guests beneath crystal chandeliers, it is while iHeartRadio hits play that severs bustle to-and-fro with pleasant attitudes and a good understanding of how to sell various items to an equally diverse crowd.
Without doubt a grand spectacle, the sweet theme dominating an otherwise “American” bill of Fare, it was after some Q&A that Brunch started with Cocktails, three Goblets poured tableside with a smoke-show eventually yielding Fruit-forward flavors that likely won’t amuse purists but work perfectly well in terms of Sugar Factory’s target audience.
Family friendly with eye towards #instagram, four children nearby barely making a dent in their rainbow Pancake Tower, Drinks continued with an indulgent fresh Strawberry Milkshake alongside the “Lucky Charms Latte” and “Pink Unicorn Hot Chocolate,” each ridiculous yet enjoyable for what they are – same as Sugar Factory’s iconic Rainbow Sliders.
Not forgetting a family-friendly Sampler Platter starring Mac & Cheese Pops, nor what might just be Las Vegas’ best Chicken & Waffles thanks to Bone-in Bird on a Liege-style backdrop, Breakfast offered from 10:00am until 2:00pm on weekends also includes a respectable Benny and Steak Hash utilizing Prime Tenderloin.
Not yet allowing guests to attempt the candy dots rock climbing wall, but happy to offer roughly 10,000 calories in the form of Strawberry Cheesecake Overload Pancakes, suffice it to say that despite the audacity this $25 plate features everything one might love about Strawberry Shortcake “Supersized” while the King Kong Sundae further ups the ante with song, dance, sparklers and smiles aplenty.
FOUR STARS: Judged for what it is, a celebratory spectacle that has never pretended to be a “serious” Restaurant, Sugar Factory currently hits all the marks for experience and customer safety while acclaimed Chefs and Ingredients such as USDA Prime Beef suggest ownership actually cares about the Food even though the plating is clearly built for Social Media.
RECOMMENDED: Mac & Cheese Pops, Chicken and Waffles, Steak Hash, Strawberry Milkshake, Strawberry Cheesecake Overload Pancakes.
AVOID: Portions are extreme, so all but the largest appetites can get away with sharing most items.
TIP: Parking at Miracle Mile is cumbersome, so consider Cosmo where locals get 3 hours free and walk across the second floor pedestrian bridge over Las Vegas Boulevard.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Bourbon Fudge Brownie – Brown Butter Bacon Ice Cream
Glazed Donut Bread Pudding – Three Rum Caramel, Vanilla Crème Anglaise
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 with greetings from GM Ethan Asch that six diners were seated at a familiar table, Friday at 6:00pm seeing every seat occupied throughout a two-hour meal.
Still DTLV’s best Restaurant since its inception, a team of talented servers providing faultless service while music plays overhead, it was alongside paired Cocktails that dining began shortly, Choose Joy smooth yet poignant in a manner well suited to iconic Chicken Skins, warm Oysters with bursting Fruit bubbles and fried Crawfish Tacos topped in piquant Ham Slaw.
Continuing with more Skins, equally enjoyable today as in 2014, Tempura Green Beans remain similarly crave-worthy thanks to crisp coating ready to support Pepper Jelly Spread while “Devil’s” Eggs use Pork and Caviar to elevate each mouthful.
“What is that, Velvet?” as asked in Coming to America poured next, an herbaceous sipper befitting Summer-favorite Watermelon & Feta, Cory’s love of Pasta Salad takes flight with “Cold Carbonara” while Vegetarians can also treat themselves to bitter yet balanced Swiss Chard or Korean Fried Tofu topped in Zucchini Noodles.
Bringing a little extra heat via “Dodgy Bastard,” its Bourbon backbone and Ancho Chiles softened by Citrus, Oxtail Risotto remains a menu classic or good reason while Burnt Ends built from Hotdogs make a strong case for Summer’s best new item thanks to both taste and texture close to the real deal.
Always happy to split a Flatbread, this season’s Mushrooms tossed in BBQ while a “BLT” is rethought via Wasabi and Arugula, “Smoke on the Water” uses utilizes Mezcal carefully mixed with Cointreau to create depth befitting Salmon or Short Ribs presented like Steak beneath vibrant “Pesto.”
Adding another for Vegetarians with Cauliflower, a generous portion matched to dueling Hot Sauces and ground Nuts, “Between Bread” is enlivened by a Chip Butty receiving a serious promotion from Soft Shell Crab and HP Aioli.
Never less than “one of each” at Dessert, Las Vegas’ best Brownie and Donut Bread Pudding previously discussed at length, Carson Kitchen’s Berry Posset is perfect for warmer weather thanks to Greek Yogurt and Blueberries while “Shandy Cheeks” is exactly the sort of Cocktail one can imagine being sipped poolside or at the beach.
FIVE STARS: Ground-breaking since opening Carson Kitchen’s excellence has seemingly become so expected that locals are prone to overlook it, but with the current menu as innovative as ever Cory Harwell, Scott Simon, David English, Rachel Tate and Ethan Asch continue to run Downtown Las Vegas’ most important Restaurant.
TIP: Full Menu 11:30 to 10pm Mon-Thu and till 11pm Friday as well as Saturday. Brunch is offered 11:00am until 4:00pm on Sundays, with the whole menu also available then and up to closing.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Open from 11:00am until 9:00pm daily at Suite 110 of 6115 South Fort Apache Road, and Sin City’s best place for Barbecue ever since the Henderson original debuted in January 2016, it was just prior to 11:30am that the smell of Big B’s Texas BBQ began to drift down the hallway, staff quick to arrive for an abundance of smoked Meat, Dessert and Sides.
Named after its Pit Master and changing the long-held belief that Las Vegas is not a Barbeque town ever since the original opened in Henderson, Big B’s Texas BBQ features the work of Brian Buechner and Natalia Badzjo, the husband and wife team taking a hands-on approach to every aspect of the operation from build-out to driving in fresh piles of wood as needed from the Lone Star State.
Available for dine-in, take-out, catering and delivery, all presented by staff rather than a third-party, it was really no surprise when Macaroni and Cheese as well as Hot Links were quickly depleted, with slices of gooey Pecan Pie, Chocolate Cake or freshly made Banana Pudding soon to follow.
Texas through and through, the aforementioned wood just one reason why Big B’s Brisket and Turkey outpace growing competition, the choice of lean versus moist generally sees the former go first at this office, though thanks to a deeply penetrating ring of smoke both live up to high standards.
Not about to forget Sin City’s best BBQ Beans, or a large Salad requested by some, suffice it to say Bread was underutilized with loaves leftover, not because they aren’t good but more so as a result of the abundance of Cornbread that seems to get better and better with time.
Adding on Creamed Corn, plus thick-cut Onion Rings and “secret menu” Potato Skins, a second helping of everything proved mandatory, though even for someone with a decidedly large appetite it might be smart to stop a bit short of stuffed next time to avoid wanting an afternoon nap instead of four more hours of work.
N/A: Making it blog policy to not ‘rate’ places based on catering alone it was a disastrous lunch from Famous Dave’s that got the #supportlocal idea going in May of 2018, Big B’s Texas BBQ immediately stepping up and becoming a go-to both then and now with the experience never less than exemplary.
TIP: Now open 11:00am to 9:00pm daily at Suite 110 of 6115 South Fort Apache Road, call (702) 844-8206 for take-out and the city’s best dollar-for-dollar catering value.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Kung Pao Chicken Bao Buns – Natural Chicken, Bell Pepper, Chili Sauce
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 Monday that a Graffiti Bao employee 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 Graffiti Burger was predictably the first stop for many, and although the tender Meat and fresh Toppings 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, Marrone’s Braised Short Ribs with folded Bao saw a whole tray emptied nearly as quickly.
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 26 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, Graffiti Burger, The 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.
Having defied the odds in making ShangHai Taste Las Vegas’ premier destination for XLB partners Jimmy Li and Joe Muscaglione are now hoping to reinvent the former Niu Gu space into a concept titled Sea Fresh Coastal Seafood Bar.
Tucked inside Mountain View Plaza at Spring Mountain and Jones, just behind China Mama, it is upon entry that eyes are immediately drawn to sparse décor surrounding a U-shaped bar, and following Chef Li’s time at 3 Villages, 1900 Asian Cuisine and the already-mentioned Restaurants it is no surprise that everything on-site is made from scratch as ordered.
Seating approximately 16 guests, the chalkboard menu concise but poised to expand, it is upon checking in at the hostess stand that guests are led to booths or tables, service predictably professional and the space itself spotless.
Conceptually similar to Suite 16, and again eschewing the usual hundred-item hodgepodge of plates intended to please everyone, Sea Fresh instead focuses on four sections beginning with Starters such as fresh Shellfish atop crunchy strands and “Seafood on a Cloud” featuring shredded Crab atop airy Tofu.
Likely to open with a Liquor license, Mr. Muscaglione’s extensive knowledge of Wine suggesting good value across a carefully curated list, it was while music played quietly that five guests partook in “Salmon Lovers” dueling raw and baked halves atop stretched Sourdough.
Fair-priced considering the Ingredients, Shellfish to be flown in five days a week, Sea Fresh’s $70 “Combo” comes loaded with Lobster, Mussels, Clams, Shrimp and Abalone in piquant Cream while $22 Udon is also generously portioned in terms of chewy handmade Noodles, Shrimp, Scallops and Bivalves.
Also offering Beef, a riff on Niu Gu’s Short Rib titled “Angus by the Sea” saved for next time, Sea Fresh’s only current Dessert is Matcha Tiramisu that avoids being bitter or grassy while simultaneously tasting less sweet than many others.
N/A: Not yet officially open at the time of this visit, Chef Jimmy Li and Joe Muscaglione are once again taking a chance in Chinatown, and much like its predecessor Sea Fresh represents a wholesale shift in culture for the area with results anything but guaranteed despite fresh Seafood, great service and fair prices.
RECOMMENDED: Seafood on a Cloud, Spicy Creamy Seafood Combo, Seafood Udon, Matcha Tiramisu.
AVOID: N/A
TIP: Opening soon.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Always happy to #supportlocal with an office favorite CRAFTkitchen once again catered on Friday, Chef Blinn predictably arriving early with all the necessary items and presenting attendees with an abundance of items new and old.
Previously taking on various “themes,” but this time squarely in the Henderson hot-spot’s wheelhouse, it was from CRAFTkitchen’s current menu that eight items were presented, savories starting with Fried Chicken that is lovely on its own but even better topped with Remoulade.
Always well-portioned and fair-priced, a group of twenty-five getting their fill with plenty of leftovers packed to-go, it was alongside this that guests enjoyed two Salads including classic Shrimp Louis and cold “Loaded Baked Potatoes” that would surely earn accolades at a Summer cookout.
Not about to forget CRAFTkitchen’s Burger, an oft-overlooked dish that excels thanks to Grass-fed Beef and Blinn’s housemade Bun, Sweet Cornbread confirmed Jaret’s considerable baking talents even before delving into Las Vegas’ best Carrot Cake and two trays of CK Monkey Bread imbued with Chocolate and Orange.
N/A: Making it blog policy to not ‘rate’ places based on catering alone CRAFTkitchen has always gone the extra mile to assure off-site dining is every bit as delicious as inside the Restaurant on South Eastern, and although it is fun to get creative sometimes this menu sampler was a generous reminder of what has made Jaret and Tami’s place great from day one.
RECOMMENDED: Every single dish.
AVOID: N/A.
TIP: See the website for sample catering items, Family Meals and current menu, or contact the Restaurant directly with a budget and let them do what they do best.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Recently reopened following the pandemic and chaos caused by Kaos it is under new ownership that The Palms seeks to regain its title as Las Vegas’ best Off-Strip resort, a goal with chances bolstered thanks to Chef Marty Lopez and General Manager Jorge Pagani at Scotch 80 Prime.
Debuted late-Spring of 2018, stalwart N9NE Steakhouse making way for a room decorated in Basquiat and Haring, guests visiting Scotch 80 today will find much of the original aesthetic maintained minus paintings kept by past owners, the Bar still well-stocked with rare Whiskeys and service predictably impeccable.
Located at the resort’s east end with an entirely revamped menu it was following a glass of bubbly that dinner was deferred to the kitchen, Chef Marty’s time at 35 Steaks And Martinis, Andre’s and Herringbone earning unwavering trust that was fortified by Crudo beneath Caviar and Appetizers such as vibrant Tiradito and Bluefin Tuna Tataki lent texture by fried Parsnips.
Not forgetting delicate Milk Bread or a well-sourced Seafood Tower, nor hand-cut Steak Tartare made extra smooth by a Quail Egg and melting Duck Liver, Sauvignon Blanc helped transition the palate to a second round featuring Potato-crusted Crab Cakes and $17-bargain Brie Fondue with Bacon Jam.
Getting creative with Bone Marrow by adding Beef Cheek and Popcorn alongside “Steakhouse Jerky,” the latter a never-before-seen stunner with Thai inspiration, Chef Lopez’s Miso-glazed Sea Bass may have just been the night’s best dish thanks to not only delicate Flesh in Dashi but lightly sweetened Fish Eggs and dueling Mushroom textures.
Cleansing the palate with Sorbet, Riesling then Cabernet Sauvignon it is safe to say Steaks and Sides at Scotch 80 Prime are amongst Las Vegas’ top-3, a 45-day Dry Aged Creekstone Farms Porterhouse and Mishima 5-Star Wagyu New York Strip both perfectly cooked while the “best” side dish is a toss-up between Mushrooms beneath Foie Gras Foam, Truffled “Millionaire’s Maccheroni” or the Famous Hash Browns.
Torn between saving room for Dessert or sampling all seven Sauces on additional bites of Steak the decision to do both proved fortuitous, Marty’s Bordelaise made the right way as good as anything one might find in Paris before a glass of Tokaji segued to Pastry Chef Tammy Alana’s delicate Lemon Lime Pavlova and Butterscotch Crème Brulee.
Getting fancy for the #gram with Fireball S’mores, flaming Liquor poured tableside revealing Warm Chocolate Cake, Tammy’s Basque Cheesecake carefully balances bitter and salty with Berries while an unnamed dish unveiled in a swirl of smoke finds five types of Chocolate varying in taste, texture, intensity and temperature.
FIVE STARS: Although Scotch 80 Prime debuted strong in May of 2018 the menu had been slow to change, but on Thursday night a new era was witnessed attesting to a gifted kitchen primarily concerned with flavor, while tableside presentations add rather than distract from a dining room and service that rank amongst Las Vegas’ best.
RECOMMENDED: Steak Tartare, Steakhouse Jerky, Long Bone Marrow, Miso-glazed Chilean Sea Bass, Black Garlic Butter, Red Wine Bone Marrow Bordelaise, Forest Mushrooms, Famous Hash Browns, Millionaire’s Maccheroni, Dry Aged Creekstone Farms Porterhouse, Mishima 5-Star Wagyu New York Strip, Lemon Lime Pavlova, Butterscotch 80 Crème Brulee.
AVOID: N/A.
TIP: Japanese Wagyu and Olive Fed Beef coming soon.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Soon celebrating three years serving Sin City it was on the strength of prior office lunches that The Coffee Class was called on to cater Monday, and just like last five times Kyle Cunningham’s concept showed off its ability to please diners of varying backgrounds, ages and preferences including allergies or intolerances.
Coordinated and delivered by Chef Beth Ryan-Small it was at Breakfast that an abundance of trays were arranged, Beth’s Vegan Breakfast Sandwich immediately commanding respect thanks to the fact that not one staff member realized “Egg,” “Sausage,” “Cheese” or “Hollandaise” were made without the use of any Animal Products.
Next taking a look at two types of Scones including a reference-standard Blueberry version with Butter and Icing, those eschewing Animal-products will be happy to know The Coffee Class offers excellent Salads as well as Fruit far better than the trays offered at Smith’s or Albertson’s.
Continuing with Biscuits, two dozen rounds containing Gruyere and Garlic competing for stomach space with miniature Malted Chocolate Muffins, seasonal Cookies also earned high marks with an upgraded Raspberry Jammer slightly outpacing a Tropical version featuring Pineapple, Macadamia Nuts and shredded Coconut.
Smart to save room, this Breakfast providing Chef Ryan-Small an opportunity to beta-test new items, suffice to say that previously “destination-worthy” French Toast is even better beneath torched Sugar and a ladle of boozy Bananas plus housemade Whipped Cream.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, this lunch from The Coffee Class remains unequivocally successful from Ingredients and presentation to cost and timeliness – exactly as one would hope from what might just be the city’s best under-the-radar experience.
Taking inspiration from the Vegas Golden Knights locals Jenny Lynne and Mark Edington opened Pucks Cookies & Treats in February 2022, premier positioning inside the District at Green Valley Ranch offering an opportunity at success selling 3-ounce rounds, Ice Cream and cleverly named combinations of both.
Smartly branded in the era of Instagram, signage and décor just begging for a picture behind scratch-made Cookies baked from good Ingredients, Pucks menu currently consists of eight flavors including a “Gluten-Friendly” option, first bites of sugared-Dough beneath white Frosting impressive from crisp edge to soft center amidst bold notes of Vanilla.
Delivered as a 32-count “Mother Pucker” for $88, prices comparable to crumbl, additional highlights include rich Peanut Butter and a version surrounding Reese’s iconic Cup while Chocolate Macadamia trends a bit dry thanks to an excess of Cocoa Powder.
Open at 11:00am daily with fresh bakes to replenish supply it should come as no surprise that best-selling Chocolate Chip features hints of Cinnamon in the heterogenous matrix while the buttery base to Lemon Icing nicely compliments Pucks’ Citrus topping that is thankfully not over-sweetened.
Finishing up with Cookies and Cream, Oreo bits far more enjoyable than vulcanized rubber but less than the Peanut Butter or Iced Cookies, with Summer on the doorstep a trip to Henderson for an Ice Cream Sandwich “Clapper” or Meringue-topped “Barnburner” seems likely sooner rather than later.
FOUR STARS: Unlike DeBoeur, Stone, Lehner and pretty much everything after year one for VGK the team at Pucks gets it right with their clever branding, fair prices and quality.
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 Thursday.
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.
Last visited in October it was alongside friends and family that dinner was enjoyed at Top of the World on Friday, Executive Chef Chad Castanino debuting thirteen new plates across 150 minutes in a room that remains breathtaking.
Still flying high in the pandemic’s later stages, less tables than prior creating an atmosphere that immediately feels more luxurious than nights with 500+ covers, it is after traveling 106 stories above ground level that guests are welcomed warmly, a six-top table affording panoramic views of Sin City from Henderson to Red Rock.
Happy to see Golden Entertainment’s crown jewel in good hands, Corporate Executive Chef Brad Manchester and Chef Castanino each contributing ideas that continue to push forward, it was not long before drinks were poured, followed by housemade Bread with Butter and a pristine Shellfish Platter.
Featuring neon on its interior walls, careful staff visibly working a small kitchen at the center of Top of the World’s rotating room, dinner continued with Appetizers including Charred Ahi Tuna amidst Avocados and Mangos plus spicy Crab Fritters and creamy Goat Cheese meant to be eaten on Crackers with smoky Honey.
Not forgetting Lobster Cannelloni, its Sauce a little sweeter than necessary, Spring Salads include a Burrata Panzanella plus Lobster tossed with Pork, Asparagus, boiled Eggs and more.
Still sourcing great Ingredients, Kansas providing USDA Prime Beef cooked Medium Rare beneath Bacon Jam, those seeking something lighter will be happy to see flaky Loup de Mer brightened by Citrus while domestic Wagyu arrives as a New York Strip out of Texas.
Also offering Autumn’s brined and smoked Pork Chop, indelible alongside sides including Mac & Cheese or Chad’s all-new Corn Pudding, a Pasta Entrée of Garganelli rethinks Bolognese via Lobster and Ricotta while “Carbonara” comes without Noodles but instead featuring Peas, Pancetta and Parmesan.
Smart to save room for Dessert, three new additions joining layered Chocolate Hazelnut Cake and Top of the World favorite Butter Cake, lighter eaters will appreciate the Lemon Blueberry Dome or Vegan Coffee Cake while those in search of indulgence need look no further than Funky Monkey Banana Cake beneath Peanut Butter Cream Cheese Frosting.
FIVE STARS: At this point fully transitioned to Chef Chad Castanino’s Restaurant, three complete menu overhauls complete, Top of the World remains Las Vegas most impressive view with Food and service befitting the price point.
A5 Mishima Rib Eye Cap, Piedmontese All Natural Filet Mignon, Mishima Reserve Eye of Rib with Charred Miso and Fermented Chili Crust, Bone Marrow, Brioche Soldiers. Parsley Salad
Roasted Pearl Oysters, Brown Butter Mushroom Puree, Garlic, Lemon
JG Cheeseburger, Truffle Mayonnaise, Brie, Yuzu Pickle, Sesame Seed Bun
Spring Peas. Smoked Butter, Lovage, Ricotta-Parmesan Brulee
Soy Glazed Short Rib, Apple, Rosemary
Crunchy Organic Chicken, Spinach, Hot Sauce
Black Truffle Mac n’ Cheese
Black Truffle Mashed Potatoes
Black Truffle Fries
Warm Valrhona Chocolate Cake, Vanilla Ice Cream
NY Cheesecake, Sour Cherry Sorbet
Market Citrus, Yuzu Cream, White Chocolate, Tropical Fruit
Market Apple Pie, Maple Pecan Ice Cream
Last visited in December, and eighteen times prior including a yearly tradition kneecapped by the pandemic, it was alongside three others on Wednesdahy 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 square table that carte blanche was deferred to the kitchen, Beverages quickly followed by Spanish-style Pulpo, buttery Loaves of Brioche and familiar appetizers such as Wagyu Carpaccio atop Truffled-Cheese Gougeres.
Always inventive, Foie Gras with housemade Compote and chewy Granola absolutely stunning, Salads following Rice-crusted Tuna served as a segue to grilled Meats, the iconic Hearts of Palm and Tomatoes praised by all for its brightness while individualized Wedges and Harry’s Berries also lightened the load before full Bones of Marrow alongside A5 Rib Cap, Piedmontese Filet and Mishima Reserve Eye of Rib with Charred Miso and Fermented Chili Crust.
Adding two of Burgers built from Prime Beef plus Wagyu trimmings, plus Jean Georges’ iconic Short Rib, no guest should leave Aria’s second floor without a taste of the city’s best Fried Chicken, and if in season also the buttered Spring Peas encircling bruleed Cheese.
Refreshing the palate between bites with Pasta, Vegetables and Potatoes, plus off-menu Mushrooms roasted atop their Puree, Dessert saw Apple Pie 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, JG Cheeseburger, Spring Peas, Apple Pie, Cheesecake.
AVOID: N/A.
TIP: Online Menu is currently up-to-date.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Pepperoni Pizza – Naked City Red Sauce, Mozzarella, Cup n Char Pepperoni
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
Garlic Buns
Sausage & Meatball Parmesan Skillet – Red Sauce, Meatball, Housemade Italian Sausage, Ricotta, Mozzarella, Parmesan
Charcuterie Salad – Spinach, Lettuce, Banana Peppers, Salami, Ham, Turkey, Mozzarella Cheese, Tomatoes, Red Wine Vinaigrette
Assorted Sub – Ham, Salami, Capicola, Lettuce, Tomato, Provolone, Cheddar, Naked City Sub Sauce
Side of Garlic Bread
BBQ Chicken Wings
Buffalo Chicken Wings
Cheesecake
Historically the first Restaurant ever selected to #supportlocal with lunch at the office, and reprising their catering role several times since, it was on Monday that Naked City Pizza delivered from the Blue Diamond Road “Express” location approximately ten minutes away.
The 23rd 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 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 Subs and the Sausage & Meatball Parmesan Skillet while Dessert consisted of creamy wedges of New York Style Cheesecake.
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.
A one time a Cannery West kiosk now turned online business The Cookie Bar continues to march on, Wendy Baumgartner’s passion for baking undeterred by the pandemic and her current collection full of kitschy yet delicious creations.
Available via online apps, Food Truck or at Special Events, the options easily customized online, Friday featured a dozen options delivered to the office with individual packaging quickly discarded and a bag of buttered-sweet Booze Munch quickly gone in a few handfuls.
Featuring both virgin and kicked-up riffs on classic American confections, Big Ohh adding granulated Sugar to the top of an Oatmeal Raisin Cookie for texture, both ”Kitchen Sink” cubes deliver about 6oz of decadence with a Cookie and Brownie sandwiching Oreos or Reese’s.
Adding Wedding Cake Vodka to Tipsy Velvet and a heart-shaped “Twisted Krispie,” the later a masterpiece thanks to Sea Salt and soft notes of Cocoa, The Cookie Bar’s Sugar Cookies eat like crisp Shortbread with nuance added by Citrus in the case of Limoncello and torched Sugar atop Crème Brulee.
Going classic with Buzz Kill while S’more Love’s bright Baking Spices shine beneath Marshmallows and Chocolate Drizzle, “The Nookie” stuffs soft Caramel into a Pecan-studded Chocolate Chip round for just $3 – the same bargain cost charged for “Turnt Up Banana” with a chewy Banana base infused with Rum and topped with Vodka Buttercream Frosting.
FOUR AND A HALF STARS: As homegrown (or perhaps homebrewed) as it gets, the Baumgartner’s Cookie Bar should be on any the short list for anyone with a sweet-tooth and all the more so for those looking to #supportlocal.
RECOMMENDED: Booze Munch, PB Kitchen Sink, Twisted Krispie, Turnt Up Banana, The Nookie, Crème Brulee.
AVOID: The Buzzkill was a bit pedestrian compared to the rest, but even then it was still a really good Chocolate Chip Cookie.
TIP: Check the website for complete menu and offerings, delivery also available via all the online apps.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Kung Pao Chicken Bao Buns – Natural Chicken, Bell Pepper, Chili Sauce
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 Monday that a Graffiti Bao employee 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 Graffiti Burger was predictably the first stop for many, and although the tender Meat and fresh Toppings 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, Marrone’s Braised Short Ribs with folded Bao saw a whole tray emptied nearly as quickly.
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 26 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, Graffiti Burger, The 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.
Creme Brûlée Stuffed French Toast – Vanilla Bean Custard Filling, Caramelized Toast, Fresh Whipped Cream, Maple Syrup, Strawberries
From the day CRAFTkitchen opened it raised the bar for breakfast Valley-wide, and on Saturday for the first time in nearly six months Jaret and Tami’s little place in Henderson again dazzled with quality and creativity plus service that attests to well-trained employees working with a sense of pride.
Old enough to be a mainstay, the Blinn’s investment of money, time and talent paying off thanks to their commitment to quality and community, it was arriving at 9:00am that four guests were seated on the Restaurant’s left half, several familiar servers moving quickly but purposefully for a packed-house.
Still as bright and tidy as day one, living walls and art from the Blinn’s daughter flanking the 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 found added depth in Milk with a tiny Biscotti at their side.
Surrounded by folks of all ages, a “35-40 minute wait” avoided by calling ahead, it was with four of the aforementioned Baked Goods that dining got started, the Kitchen Sink Cookie crumbly but moist despite a lack of Gluten or Animal Products while Jaret’s Cinnamon Roll remains one of the city’s very best.
Continuing with Kouign Amann, pockets of melted Butter visible amidst flaky layers, one would be hard-pressed to decide which was tops among Ube Coconut or Chocolate Covered Strawberry, the best bet a side-by-side tasting, but only if that still allows enough stomach space for Sin City’s best Monkey Bread.
Equally indecisive regarding Pancakes, Bananas Foster eventually earning the table’s vote, Chilaquiles hold up well thanks to thick Tortilla Chips amidst Beans and Eggs while the weekend’s #everchangingbrunch earned high marks for a Fried Chicken Benedict featuring Fried Green Tomatoes and sweet Cornbread.
Adding Fries from the “regular” menu, though calling CRAFTkitchen’s Sweet Potatoes with Maple Bacon Aioli anything but exceptional is a mistake, don’t forget Creme Brûlée Stuffed French Toast that has only gotten better and better with time.
FIVE STARS: Undeniably a fan, the entire Valley remains fortunate to have CRAFTkitchen where Tami, Jaret and their staff continue to deliver on a motto of “Food with personality delivered by people with passion” each and every day, but even better with the #everchangingbrunch on weekends.
RECOMMENDED: CK Monkey Bread, Kouign Amann, Creme Brûlée Stuffed French Toast, Sweet Potato Fries, Chilaquiles, Fried Chicken Benedict.
AVOID: N/A.
TIP: Patio or Dine in Reservations Recommended via Yelp! waitlist. Curbside & Delivery Available. Open 7 days, 8am-3pm.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Queso stuffed Chicken Breast with Chipotle Cream Sauce
The S’mores Turnover
The Rocky Road Cookie
The Raspberry Scone
The Oatmeal Raisin Cookie
The Chocolate Chip Cookie
The Chai Spice Cookie
The Loving v Virginia Brookie
The Banana Flax Cake
The Loaded Carrot Cake
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 several bowls and trays, dueling Salads making fast fans of those who opt to eat light while Spanish Rice and cheesy Corn with Squash were homestyle delicious.
Complete with plates and utensils, Bronze Café’s Chipotle Chicken fragrant and juicy, Pinto Beans cooked with Soyrizo threatened to steal the show thanks to their tenderness coupled to bold aromatics.
Happy to receive a glut of Desserts, all Vegan but without Las Vegas’ best Cookie, those missing Beau Monde’s gluten-free offerings will be happy to know the Banana Flax Cake 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, Chai Spice Cookies remain soft and almost Cake-like while the Oatmeal Raisin round updates an old favorite with a “buttery” crumb despite the lack of Butter, Milk or Eggs.
Rounding out the afternoon with more Cookies, Chocolate Chip soft and moist, others delighted in Rocky Road Cookies made with Vegan Marshmallows plus Raspberry Scones and S’mores Turnovers.
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: Cactus Salad, Zucchini and Corn with Cheese, Soyrizo and Garlic Pinto Beans, The Carrot Cake, The Loving v. Virginia, The Oatmeal Raisin Cookie, The Raspberry Scone, The Banana Flax Cake.
AVOID: N/A.
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.
