Now an octogenarian, his mid-life career change seeing Jim Nakano open The Donut Man on Route 66 in 1972, Angelinos can finally save the lengthy drive to Glendora thanks to a kiosk serving precisely the same quality product at Grand Central Market.
Tucked just inside the Broadway entrance since June of 2020, hours from 8:00am until 9:00pm not quite 24/7 like the original, guests will nonetheless find over twenty fried-fresh varieties, $6 premium pricing for the famous “Fresh Strawberry” admittedly precious while $1.35 for still-warm Cake with Frosting and Sprinkles is a bargain for DTLA.
Visibly making every Donut on-site, Cinnamon Rolls not yet ready at 8:05am but Crullers still steamy amidst the eggy matrix, fans of an Old Fashioned will be hard-pressed to find one with more melt-in-the-mouth texture thanks to plenty of Sour Cream and deeply penetrating Glaze.
Claiming the difference between Donut Man and broad competition is that of “the best oil” and “pride,” diners should probably consider sharing the weighty PB&J with a friend considering the glut of Peanut Butter while saving some of that stomach capacity for Nakano’s yeasty Cinnamon-striped Tiger Tail.
Part of East Los Angeles’ Boyle Heights neighborhood since 1952, La Mascota Bakery has survived much, its sale to Francisco Aparicio from the Salcedo family in 2015 seeing sustained quality that has continued through the pandemic as a carry-out only operation with no signs of falling off.
Open daily at 5:00am, and recently re-starting the kitchen closed by COVID-19, it is immediately upon entry that eyes widen to an array of Pan Dulce, a brief queue finding bilingual staff ready to describe everything from Concha to Cake and Torta to Tamale.
All scratch-made daily, a team of employees in PPE visible throughout a humble space with nothing to hide, it was after a moment of indecision that nine items were requested, the $17 tally a bargain as Tamales are $2.19 each with moist Masa and ample inclusions such as Chicken, Pork or Pineapple.
Taking sweets to-go, though a still-warm Concha did not make it past the parking lot, Guava Empanada are well-filled with Jam while the unlabeled Pastry with Cream Cheese features Dough with a bit more tooth and more restrained sweetness.
Also offering Cakes whole or by the slice, confettied Cortadillo softer than most beneath a thin layer of Frosting, Tres Leches on this day came studded with Strawberries while weighty Bread Pudding mimics La Mascota’s Dulce Tamale utilizing Cinnamon, Raisins and Pineapple.
Street Corn Salad – Romaine Lettuce, Grilled Corn, Cilantro, Avocado, Red Pepper, Black Beans, Cotija Cheese
Spanish Rice
Cotija, Cilantro, Lime, Guacamole, Pico de Gallo
Lime Tortilla Chips
Corn Tortillas
Pork Carnitas
Chicken Tinga
Spiced Potatoes
Churros, Cajeta Caramel
Chocolate Tres Leches
Mexican Wedding Cookies
Always happy to #supportlocal with an office favorite, CRAFTkitchen once again catered lunch on Wednesday, Chef Blinn predictably arriving early with all the necessary items and this time presenting attendees with a Cinco de Mayo spread featuring both classics and novelties.
By no means a “Mexican” Restaurant, but nonetheless offering Meats such as Carnitas and Chorizo daily as part of Omelets, Bennys and more, it was around 11:20am that Jaret arrived porting several trays and bowls all maintained at appropriate temperatures, a build-your-own Taco bar particularly impressive thanks to condiments including housemade Guacamole, Lime Tortilla Chips, Pico de Gallo and Salsa.
Always well-portioned and fair-priced, a group of twenty-five getting their fill with plenty of leftovers packed to-go, it was beginning with aforementioned Tacos that several Hispanic employees praised both Tinga-style Chicken and slowly simmered Pork, the light acidity of each pairing nicely with mashed Avocados bright with Garlic plus julienned Radish, diced Onions and more.
Adding extra Guacamole this time, and skipping Flour Tortillas in favor of twice as many Corn, Street Corn Salad offered those seeking something light a delicious option while CRAFTkitchen’s Seasoned Rice and crispy Potatoes also performed admirably.
Not about to forget Dessert, a bowl of Mexican Wedding Cookies plus trays of Churros with Caramel Sauce receiving universal praise, it was as an added bonus that Chocolate Tres Leches arrived extra thick and creamy with Chocolate Pearls adding texture.
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 in the era post-COVID 19 it will be that same dedication which draws guests back, reminding everyone of what made Jaret and Tami’s place great to begin with.
Mushrooms a la Plancha – Lion’s Mane Mushrooms, Pine Nut Emulsion, Garlic-Parsley Oil
Kurobuta Pork Cheek – Pork Cheek Confit, Red Curry, Roasted White Wine Potatoes
Fideua con Costilla – Short Ribs, Fideo Noodles, Sofrito, Saffron All i Oli, Broccolini, Asparagus
2017 Barton & Guestier Sauternes
Chocolate Tart – Dark Chocolate, Praline, Milk Chocolate Mousse, Olive Oil, Sea Salt
Strawberry Granita – Popcorn Cream, Popcorn Dust
Flan – Traditional Custard, Caramel, Lemon Curd
Opened in 2018, and the only relevant option in Las Vegas for Spanish Cuisine since that time, Edo Gastro Tapas & Wine has found another level amidst the pandemic by looking backwards while at the same time pushing boundaries rarely approached by off-Strip dining.
Inspired by Catalonian traditions, Chef Oscar Amador Edo’s upbringing in Barcelona gifting him with a respect for diverse Ingredients and an ability to craft poignant bites that highlight rather than hide them, it was as a party of four that guests were accommodated along a banquet near the window, GM Roberto Liendo charged with creating a Menu Degustacion including both regularly offered items and nightly inspirations.
An acronym for “Extra Day Off,” though EDO itself is open from 5pm until 9pm daily with safe social distancing, it was with most of the Restaurant’s other 32 seats full by 5:00 on Monday that things were underway quickly, a glass of Champagne pairing well with vibrant Gazpacho as well as creamy Hen Eggs topped with a quartet from Fish including Kaluga Caviar.
Eschewing Shellfish on this visit due to one diner’s allergy, and thus exploring a bevy of alternatives, Pan Con Tomate arrived next alongside five types of Iberico Charcuterie, the Salsichon and spreadable Chorizo particularly impressive before diving into Tuna Belly Esqueixada that finds Tomatoes and Bluefin blended satiny-smooth.
Weaving traditional to modern in a manner not dissimilar from Jose Andres or even the Adria brothers, imported Charcuterie atop Puffed Bread lingering long after a single bite thanks to an aerated Cheese center, Produce is highlighted by both signature “Green Tartare” and grilled local Mushrooms with Pine Nut Emulsion
Happy to sip Champagne with an all-new Foie Gras dish comprised of Beet Root and modernist Noodles made of Vermouth, Chef Oscar’s Montadito has recently found new life as a savory Macaron while the eighth-inch wide Bikini remains a destination-worth two-bites.
A respite for anyone who finds American “Tapas” sorely lacking after multiple visits to Spain, both Beef Tartare and Kurobuta Pork Cheek offering plenty to love for the “Meat and Potatoes” crowd, be sure not to skip EDO’s “mille-feuille” Patatas Bravas or Fideua con Costilla that far better represents Catalonia than more-familiar Paella.
Finishing with Dessert, the lone part of EDO’s menu that is rare to change, it is in palate-cleansing fashion that Strawberry Ice sparkles next to buttery Mousse while a Chocolate Tart and Flan each trend traditional, the latter thick and dense alongside a dollop of Lemon Curd.
FIVE STARS: Three years since opening Chef Oscar Amador Edo continues to create bold and balanced plates both traditional and modern, while service led by Roberto Liendo provides a world-class experience on par with the best of Catalonia.
RECOMMENDED: 30-Day Aged Striploin Carpaccio, Bikini, Kaluga Caviar & Eggs, Mushrooms a la Plancha, Bravas Potatoes, Foie Gras Terrine, Fideua con Costilla, Flan.
AVOID: N/A.
TIP: 5:00p-9:00p daily. See Social Media for specials. Reservations available via Website, Yelp!, Phone or Opentable.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Unquestionably Las Vegas’ top choice for French Pastry over the past 5+ years, Rosallie Le French Café continues to operate with strict safety measures amidst the pandemic, and just like prior a #supportlocal Breakfast on Monday saw Christophe assemble a remarkable spread of items both sweet and savory.
Easily arranged through owner Jonathan Pluvinet via ‘Le French Café’s’ e-mail, a budget of $20 per guest yielding enough quality cuisine and Coffee to feed twice the office’s number of staff, it was by 7:10am that all items were delivered and carefully arranged, Sandwiches still warm as were several Pastries.
Also serving Salad, Rosallie’s Salade Fraiche an office favorite amongst those who strive to eat healthy, it was after indulging in half of an all-new Brisket Sandwich that French Toast shined bright, its golden baked Brioche happily sopping up Syrup to compliment imported Butter.
Making short work of Jonathan’s World class Walnut Tarte, there was no delay in devouring an Almond Croissant still-oven-fresh and better than most in Europe, while the version enhanced by Raspberries was also delicious.
Happy to see two more slices of Brioche, Bostock with housemade Almond Paste and Caramel Apples baked-in following a Blueberry round and Scone, Rosallie’s Palmier remains Las Vegas’ best while baked and filled Brioche make it tough to decide whether Cream or Chocolate-Hazelnut Spread is better.
Onward with Cakes and Tarts, several shared with staff, housemade Caramel finds a match in Cherries much as Nutella does with Almonds, though guests seeking something light and less sweet will likely prefer a flaky Apple Croustade.
Finishing with a Frosting-topped Cinnamon Roll, laminated Dough taking the American favorite in an entirely new direction, it was for Mothers Day that Christophe opted to show off in-store and off-site in the form of Sugar sculptures and Meringue bouquets of Roses.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, from the day Jonathan Pluvinet opened Rosallie on South Rainbow the need to visit Las Vegas Blvd for great French Pastry vanished, and although competition has sprouted up none are in the same class as what he and former Jean-Philippe maestro Christophe are baking daily.
RECOMMENDED: Walnut Tart, Almond Croissant, Cinnamon Roll, Almond Raspberry Croissant, Bostock, French Toast, Sugar Brioche with Pastry Cream, Apple Croustade.
AVOID: N/A.
TIP: Currently 7a-3p daily. Call or e-mail Info@rosallie.com ahead for pre-orders or catering and consider Yelp! (Grubhub) on-line delivery for smaller orders if you can’t make it to the store.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Seafood Linguini – Lobster, Clams, Shrimp, Mussels, Fra Diavolo
Truffle French Fries – Herbs
Bananas Foster Flambée – Vanilla Gelato, Bananas, Butter, Brown Sugar, Vanilla Bean, Cinnamon, Meyers Dark Rum, Banana Liqueur
Italian Cheesecake – Berry Compote
Located inside Tuscany Suites & Casino, it was in celebration of a birthday that six guests sat down on Tuscany Gardens’ outside patio, the sound of screaming children in a nearby pool and 90s R&B a bit off-theme as servers presented menus featuring upscale Italian Cuisine.
The signature Restaurant of a twenty-year old Resort, easy to overlook given its off-Strip location, it is from Chef Sean Roe that guests diners are invited to enjoy approachable classics, a Shellfish Platter starting the night fresh at a fair price alongside three styles of Bread including regrettably dry Focaccia.
“Inspired by the Tuscany region of Northern Italy,” a bevy of tableside preparations offered to enhance the experience despite servers who’ve yet to figure out how to wear a mask, it was as a proper Caesar was created that Beets and Hearts of Palm were served, the former’s Burrata far less milky than most though the Produce itself was excellent.
Busy on the day Las Vegas’ Pandemic precautions were further-relaxed, a fifty minute wait separating the last bites of Salad from Entrees, diners will find dubious value is $26 Chicken or $35 Veal served with Sauce, perhaps 5oz of Meat better with Mushrooms and Masala while the Sea Bass with spicy Tomatoes is admittedly excellent at $43.
Not the sort of place to take chances, sides such as Potatoes and Fries also featuring slightly over-reduced Risotto, fans of a good Steak will find it in the 32oz Italian Porterhouse offered at 25% less than most places on-Strip while Tuscany Gardens’ Osso Buco is equally fall-from-the-bone delicious as Ferraro’s, but $6 more expensive.
Rounding out the savories with Seafood Linguini, an off-menu special plating Noodles at the center of a hemisected Lobster, Dessert saw a light breeze slow the tableside theatrics of Bananas Foster to an intermittent simmer while Cheesecake spiked with Sparklers was showy but otherwise basic.
THREE STARS: In a city where traditional Italian Cuisine can be found in abundance Tuscany Gardens resides somewhere middle-of-the-pack, prices lower than the likes of Carbone and a few signature dishes worth sitting down for though little save for the tableside presentations is prone to *wow.*
RECOMMENDED: Caesar Salad, Osso Buco, Sea Bass.
AVOID: Bread Basket, Veal Piccata, Italian Cheesecake.
TIP: For guests who don’t mind their upscale Italian dinner sounding like a Midwest 4th of July Pool Party, request a seat on the patio.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Tucked inside Suite 104 of 4266 Spring Mountain Road, limited seating in the era of social distancing making take-out as good an option as dining in, it was via contacting ShangHai Taste directly that catering was coordinated, GM Joe Muscaglione arriving at 11:30am-sharp with ten items portioned large enough for sharing.
Still the top destination in Shanghai Plaza at the corner of Arville Street, family recipes handed down to Chef Jimmy Li comprising a concise menu of scratch-made plates, it was with all items carefully-packed and temperature appropriate that most got started with Fried Rice, a bit of tooth welcomed amidst Sausage, Egg and Soy while Sweet & Sour Pork Ribs remain a surprising staff-favorite thanks to tender Flesh easily stripped from the Bone.
Now the sixth time delivered, though Jimmy’s years at 3 Villages, 1900 Asian Cuisine and Niu Gu will find many locals familiar with his authentic brand of cooking, fans of Soup Dumplings, or XLB, will be happy to know ShangHai Taste’s set a high standard, and whether one prefers Pork, Beef, Shrimp, Crab or even Gluten Free the textures and flavors are great, as too are the fried version entitled Sheng Jian with Sesame Seeds.
Again impressing with House Fried Fat Noodles, each strand slick and slightly chewy tossed with Steak, Stir-fried Rice Cakes traditionally known as Chao Nian Gao remain a personal favorite thanks to sticky-soft pillows with Salt and a bit of sweetness.
Only offering two Desserts, neither “American” by any stretch, remaining stomach capacity was invested in Red Bean Dumplings on this Friday, while guests with a sense of adventure enjoyed steamed Wheat Gluten Kao Fu with Mushrooms, fermented Soy and Ginger.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Chef Jimmy Li and Joe Muscaglione face an uphill battle much like the rest of Las Vegas’ Restaurants following COVID-19, but for those seeking Chinatown’s best Shanghainese Cuisine there is simply none better when accounting for cost, quality and customer service.
RECOMMENDED: Sheng Jian, Shanghai Fried Rice Cake, XLB, House Fried Fat Noodles, Old Fashion Shanghai Style Sweet & Sour Pork Ribs, Kao Fu.
AVOID: N/A.
TIP: Open daily from 11:00am until 9:00pm. Call 702-570-6363 to make reservations.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
The Peanut Butter Oatmeal Ball – Rolled Oats, Pumpkin Seeds, Almonds, Dried Cranberries, Brown Rice Syrup
The Pumpkin Spice Cookie
The Peanut Butter Snickerdoodle with Strawberry Jam
The Carrot Cake
The Caramel Espresso Muffin
The Chai Spice Cookie
The Peanut Butter Snickerdoodle
The Loving v Virginia
Having enjoyed David Mozes’ and Chef Peter Bastien’s Bronze Café at The Center, The Market and Juice Stars, it was to #supportlocal that lunch was catered from their North Buffalo location on Wednesday, a collection of new items predictably arriving on time with plenty of plates and utensils that allowed staff to enjoy every second of their lunch hour.
Located near Desert Shores in Summerlin, the former home of Beau Monde Bakery providing turnkey access for a Restaurant eventually intended to offer Breakfast, Lunch and Dinner, it is focused on health-conscious and diet-friendly fare that many guests began with Salad, “David’s Special” forever a workplace favorite thanks to Quinoa, Garbanzos, Hemp and Avocado while The Bacon Chicken Chop Chop lives up to its name over Romaine with housemade Ranch Dressing.
Continuing with “Sammiches,” both California Turkey and “Bacon Egg & Cheese” receiving praise from those fortunate enough to snag a half, it was a bit more slowly that the double-Bacon LGBTQ and rebranded “Basil Chicken Salad” disappeared, though in this writers’ opinion these are amongst Bronze Café’s very best choices.
Happy to receive a glut of Desserts, all Vegan and The Peanut Butter Snickerdoodle still Las Vegas’ best Cookie despite mounting competition, those missing Beau Monde’s gluten-free offerings should dive right into a fully loaded Carrot Cake while diners without Celiac indulge in Lemon Blueberry Scones, S’Mores Turnovers or the all-new Caramel Espresso Muffin.
Continuing strong with the cleverly titled Loving v Virginia, a Brookie that sees both halves nicely textured, Chai Spice, Pumpkin and Strawberry Cookies are all enjoyable while those seeking something less sweet should consider Peanut Butter Oatmeal Balls that seem to have replaced the old Millet version.
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: The Bacon Chicken Chop Chop Salad, The Bacon Egg & Cheese Sammich, The Basil Chicken Salad Sammich, The LGBTQ Sammich, The Lemon Blueberry Scone, The Peanut Butter Snickerdoodle, The Carrot Cake, The Loving v. Virginia.
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.
Lo Mein – Roast Pork, Celery, Mushrooms, Bean Sprouts, Red Pepper
Mandarin Orange Duck – Red Onion, Bell Pepper, Orange Zest
Spring Vegetable Curry – Sweet Potatoes, Red Peppers, Broccoli, Eggplant, Cashews
Braised Short Ribs – Chili Jam, Mint, Lime, Folded Bao Buns on the side
Scallion Pancakes – Special Soy, Scallion Dressing
Prawn and Pork Spring Rolls – Plum Sauce
Kung Pao Chicken Bao Buns – Natural Chicken, Bell Pepper, Chili Sauce
BBQ Pork Bao Buns – Sweet Soy, Chilis, Shiitake Mushrooms
Royale with Cheese Bao Buns – Angus Beef, Cheese, Pickles, Onions, Special Sauce
Spicy Chili Eggplant – Thai Basil, Bell Pepper, Red Onion
Burrata – Scallion Pancakes, Garlic Chili Sauce
Nutella Bao Buns
Started as a counter-service concept inside T-Mobile Arena, Graffiti Bao has been making itself known to Southwest Las Vegas since September 2019, the opportunity to cater Marc Marrone’s Food in February 2020 going over so well with staff that delivery from 7355 South Buffalo Drive has been requested fourteen times since.
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 Chef Michael Tomorsky 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, Crab Rice was predictably the first stop for many, and although the funky Fish Sauce and restrained heat were once again highly praised Graffiti Bao’s Roasted Chicken version has also developed a fan-base thanks to toasted Chiles and bits of crispy Skin.
Onward to Orange Duck, instead of more familiar Chicken, the quality of Graffiti Bao’s sourcing shows well from Protein to Produce, four 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 love.
Neglecting White Rice to save stomach capacity for better things, at least three whole Scallion Pancakes devoured over the course of an hour in addition to those served with creamy Burrata, Lo Mein won out over Basil Chow Fun or Crispy Chili Garlic Noodles this time while Marrone’s Braised Short Ribs with folded Bao saw two trays emptied in the course of an hour.
Rounding out the allotment with Spicy Chili Eggplant 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 as a special treat that Marc included Vegan Curry, the mélange of Vegetables bathed in a Sauce that is more aromatic than spicy with a touch of sweetness.
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 thirteen orders has been nicely presented, displaying “Fusion” without being compromised and appealing to a broad range of diners.
RECOMMENDED: Scallion Pancakes, Burrata, Royale with Cheese Bao Buns, BBQ Pork Bao Buns, Lo Mein, Braised Short Ribs, Mandarin Orange Duck, Prawn and Pork Spring Rolls.
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.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Basque Cheesecake – Warm Local Desert Honey, Orange Zest
Campfire Banana Pie – Vanilla Tart, Whiskey Bruleed Banana, Marshmallow Meringue
Previously visited in January, a long delayed but highly anticipated meal showing early signs of brilliance despite some flaws, dinner number two at Main Street Provisions found Chef Justin Kingsley Hall’s kitchen more precise while owner Kim Owens and her front of house team continue to offer some of the warmest hospitality in town.
Now serving “modern American comfort Food” to a 50% capacity crowd, the room buzzing on Saturday night with mostly locals, it was after warm greetings that four guests were led to their rounded booth abutting the kitchen, a dozen or more brand new plates again attesting to Chef Hall’s distinctive style and multi-cultural inspiration.
All exposed beams and unfinished floors sandwiching local artwork, décor that matches Food and Beverage which look rustic despite layered and complex flavors, it was after placing an order that Cocktails arrived first, Brass Tacks sweet and smooth while The Usual sees smoky Mezcal balanced by Herbs and Citrus.
Vibrant without being “loud,” socially-distanced tables containing no more than six guests undoubtedly attenuating what the volume might be once the Governor relaxes his mandate, opening plates included an upgrade on already-delicious “Fry Bread & Hominy Hummus,” the addition of Wood Roasted Artichoke Dip plus Preserved Asparagus each delightful while “MeChorizo” made from Wagyu scraps and a daily-special of Kingfish Crudo were each boldly seasoned in a manner to highlight rather than overwhelm the primary Ingredient.
Bridging Appetizers to Entrees with Salad, locally grown Greens shining amidst textural Plant-based accoutrements, it was after being criticized last time that the “Funeral Potato Croquette” typically served alongside “Utah Woman’s Steak” arrived solo, the texture now perfect and reminiscent of something one might find at a Spanish Tapas spot imbued with Chives and Sour Cream.
Not about to miss Chef’s “New Harissa Carrots,” a signature dish worthy of that designation, Popcorn Rice now finds itself well-utilized as a Side to flaky Skin-on Bass glazed in sauce fortified with Sea Urchin, though it would be tough for this or any other dish to outpace gently smoked Duck that eats like Steak alongside earth and acid.
Happy to see top-notch Cornbread now offered without roasted Chicken, though the Bird is one of Las Vegas’ best, Dessert consisted of one old favorite plus a new one in addition to some for take-out, the Citrus Buttercake still a strong contender for Las Vegas best way to end dinner while Basque Cheesecake and Campfire Banana Pie each rein in the sweetness thanks to a bit of char while still offering creamy consistency and ample indulgence.
FOUR AND A HALF STARS: Approaching six months serving Las Vegas the Spring menu at Main Street Provisions is a big step forward, Chef Justin Kingsley Hall’s cooking more precise while new plates show willingness to take chances with the reassurance that Kim Owens and her service staff will make each guest feel like they’re highly valued.
Mini Cannoli – Ricotta, Confectioner’s Sugar, Chocolate Chips
Tiramisu
Lemon Sorbetti, Caramel Gelato, Spumoni
Now the flagship of John and Sam’s family of pizzerias since November of 2012, with an expansive floor-plan including Lulu’s Bread & Breakfast, it was donning a mask that Metro Pizza on Sky Pointe was entered at 11:45am on Saturday, Pizzaiolos Arena and Decker already hard at work baking Las Vegas’ best Crust and Toppings.
Dubbed “America’s Neighborhood Pizzeria” since the early eighties, though past and present Metro is so much more, it was after choosing from a multitude of socially-distanced tables and booths that a server approached with Beverage options, Chef Arena then graciously opting to sit down and chat about everything from health and wellness to the pandemic’s impact on Las Vegas’ dining scene.
Not overly busy just an hour after opening, though doing brisk take-out and delivery, lunch began first with Bread, a piping hot Loaf flecked with Seeds proving entirely irresistible before delving into piping hot Fries and supple Garlic Knots wrapped around Provolone, Sauce and Meatballs.
Known for using Dough allowed three-to-five days fermentation, the result lighter than one might ever expect whether served as a classic New York round or Metro’s world-class Sicilian, it was on a crisp yet pliable Crust that John presented his version of Clam Pie, tender Bivalves swimming in Garlic but boldly balanced by Garlic, Pork plus a squeeze of Lemon.
Requesting both old favorites and Chef Decker’s recent inspirations, the birthday-girl’s favorite Calzone served next with molten Ricotta and Ham oozing from lightly fried Dough, it was soon thereafter that the first of two weekly specials arrived, Metro’s Crust holding up well beneath Andouille Sausage and Butternut Squash while extra char served its purpose in the setting of Chicken Sausage, Grilled Cabbage and Pickled Mustard Seeds.
Not about to pass by “86th Street,” the 120 hour Sicilian lighter and crispier than ever whether topped in Pepperoni or spicy Salami, Dessert featured Cannolis, Cake and Ice Cream, none so exciting as the Pizzas but all classic, well-crafted and enjoyable.
FIVE STARS: Serving Las Vegas for four decades and continuously evolving the concept while slowly growing the brand it would be difficult to say anyone has contributed more to Sin City’s love of Pizza than John Arena, and although any brand featuring more than one space may suffer from inconsistency Metro sets a high standard by rewarding their old customer base with predictable greatness while Chris Decker’s creativity looks towards a new era and without ever neglecting the basics – the same synopsis as always since it warrants repeating.
RECOMMENDED: Anything offered as a special from @everythingbutanchovies Social Media feed is worth asking about. So is the 86th Street Square Pie. And, really, any of the Pizzas.
AVOID: N/A.
TIP: 11:00a to 8:00p Sunday through Thursday, until 9:00pm Friday and Saturday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Historically the first Restaurant ever tapped 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 tenth time bringing Christopher and Michael Palmeri’s Pizza Shop off-site, indoor dining at half of their current locations currently off-limits amidst COVID-19 restrictions, it was minutes prior to 11:30am that Michael arrived with a glut of items, easily enough Food for twice the number of guests with plenty of leftovers for later.
Presenting everything temperature appropriate with PPE to assure customer safety, it was not long before first-shift lunchers called dibs on Slices, Cup n’ Char Pepperoni predictably proving popular atop melted Mozzarella and housemade Sauce with plenty of Herbs, as did Diners, Drive-Ins and Dives famous Guinea Pie featuring White Garlic Sauce and Grandma Palmeri’s Meatballs.
Slinging Sin City’s best Chicken Wings, a few dozen devoured in minutes, Entrees included a fan-favorite Meatball Skillet served alongside Garlic Bread plus daily-special Banana Peppers stuffed and topped with Garlic Cream Sauce, Breadcrumbs and a quartet of melted Cheeses.
Lightening the load with a big Salad featuring Chicken and Walnuts, another delightful new creation, fans of Detroit-Style Pizza will be happy to see six-inch squares for just $4.75, the Pepperoni quite good while Steak and Cheese as well as “Fremont Street” are each unique and well-supported by the Crust and crispy lattice.
Always pushing the envelope, Palmeri’s Dough also supporting Olives and Feta as “Greek Pizza,” Dessert consisted of filled-to-order Cannoli plus three Cakes, Chocolate Mousse and layers of Mascarpone between Vanilla Sponge competing for stomach capacity with Naked City’s Buffalo 22 Pizza slicked in Hot Honey.
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.
Now inhabiting the block south of Spring Mountain Road on Fort Apache since just before Memorial Day 2019, it was based on the strength of a four prior catering gigs that #supportlocal lunch was ordered from Cubanidad 1885, e-mails answered in a timely manner by Mark Snyder making catering for twenty-five simple while the portions that arrived were bountiful.
Dubbed “the Ybor Original,” locations in Tampa Bay as well as Miami highly regarded for the Cuisine of Chef Dennis Martinez Miranda, it was by one of the Restaurant’s own staff that several trays were delivered at a cost of $25, opting to skip Uber Eats and DoorDash saving Cubanidad 1885 upwards of $100 in fees.
Packing everything in temperature-controlled containers, though Tres Leches made quite a mess of the counter as items were delivered nearly 45-minutes early, it was with everything unpacked that staff explored flavors novel yet familiar, several Hispanics quick to praise Empanadas packed with a variety of Filings such as Beef with Plantains or Minced Ham and Cheese.
A locally-owned import, Chef Miranda’s Cuban upbringing and professional training in Venezuela followed by Miami yielding products with big flavors as well as proper technique, it is great fortune for fans of Brandade, Baccala or even “Fish Sticks” that Cubanidad’s Coquettes match the quality of those seen throughout southern Florida, the fried Plantains equally oil-free with just a touch of Salt while Maduros are tender and sweet.
Opting for roast Chicken and aromatic Rice once more, and happy to tuck-into Pork or Chicken Croquettes, it was alongside these that one Cuban employee deemed Cubanidad 1885’s Medianoche “as good as back home,” the housemade Bread standing up nicely to Smoked Ham, Roasted Pork, Swiss Cheese and Mustard Sauce.
Not about to skip Dessert, Flan and Bread Pudding were each enjyable while Pastelitos in two flavors eat light, flakey and better than those at any local Panaderia thanks to Butter-laminated Pastry nearly bursting with sweetened Coconut or Guava Jam and Cream Cheese.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Cubanidad puts on a very impressive display in terms of customer service and preparedness while the product served far outperforms the modest price point.
RECOMMENDED: Cod Fish Croquette, Minced Ham and Bechamel Croquette, Tostones, Maduros, Ham and Cheese Empanada, Ropa Vieja and Plantain Empanada, Medianoche Sandwich, Flan, Guava and Cheese Pastelitio.
AVOID: Catering Orders came without serving utensils, a small detail but something to keep in mind.
TIP: Online Ordering available through all the usual suspects, but calling or e-mailing directly saves the Restaurant a lot of money and comes with free delivery within 5 miles for orders over $25.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Spanish Pulpo – Octopus, Saffron All í Oli, Squid Ink-Tempura Onions, Bilbaina Sauce
2017 Barton & Guestier Sauternes
Chocolate Tart – Dark Chocolate, Praline, Milk Chocolate Mousse, Olive Oil, Sea Salt
Strawberry Granita – Popcorn Cream, Popcorn Dust
Flan – Traditional Custard, Caramel, Lemon Curd
Opened in 2018, and the only relevant option in Las Vegas for Spanish Cuisine since that time, Edo Gastro Tapas & Wine has found another level amidst the pandemic by looking backwards while at the same time pushing boundaries rarely approached by off-Strip dining.
Inspired by Catalonian traditions, Chef Oscar Amador Edo’s upbringing in Barcelona gifting him with a respect for diverse Ingredients and an ability to craft poignant bites that highlight rather than hide them, it was as a party of four that guests were accommodated along a banquet near the window, GM Roberto Liendo charged with creating a Menu Degustacion including both regularly offered items and nightly inspirations.
An acronym for “Extra Day Off,” though EDO itself is open from 5pm until 9pm daily with safe social distancing, it was with 50% of the Restaurant’s other 32 seats full by 5:00 on Saturday that things were underway quickly, a glass of Champagne pairing well with vibrant Gazpacho as well as creamy Hen Eggs topped with a quartet from Fish including Kaluga Caviar.
Located in a strip-mall at the corner of South Jones Boulevard and Spring Mountain Road, no salt water within 250 miles, suffice it to say Oscar nonetheless excels when it comes to Seafood, Baby Scallops and Kushi Oysters each brightened by Citrus while the all-new Tuna Belly Esqueixada finds Tomatoes and Bluefin blended satiny-smooth.
Weaving traditional to modern in a manner not dissimilar from Jose Andres or even the Adria brothers, imported Charcuterie atop Puffed Bread lingering long after a single bite thanks to an aerated Cheese center, Produce is highlighted by both signature “Green Tartare” and Dutch Asparagus bathed in a combination of Clams and Anchovies.
Happy to sip Sangria with Foie Gras alongside Tomato Jam and fragrant Foam, arguably the city’s best current Torchon, fans will be happy to know that Chef Oscar’s Spanish Bikini remains unparalleled while Ham and Artichoke Croquetas are elegantly balanced by spicy Sauce.
A respite for anyone who finds American “Tapas” sorely lacking after multiple visits to Spain, Razor Clams and raw Scallops with Fiddleheads each highlighting seasonality with skill, creamy Rice amidst roasted Mushrooms and nutty-sweet Cheese remains a must order, as do EDO’s “mille-feuille” Patatas Bravas.
Blessed by early-season Morels, in this case perched atop American Wagyu, do pay attention to Oscar’s “Canelon de Payes” with Offal bathed in Béchamel as well as expertly cooked Spanish Octopus and sweet Langoustine flesh carefully paired to Peppers, Onions and Tomatoes.
Finishing with Dessert, the lone part of EDO’s menu that is rare to change, it is in palate-cleansing fashion that Strawberry Ice sparkles next to buttery Mousse while a Chocolate Tart and Flan each trend traditional, the latter thick and dense alongside a dollop of Lemon Curd.
FIVE STARS: Three years since opening Chef Oscar Amador Edo continues to create bold and balanced plates both traditional and modern while service led by Roberto Liendo provides a world-class experience on par with the best of Catalonia.
Crab Yolk Xiao Long Bao, Beef Xiao Long Bao, Shrimp and Cucumber Xiao Long Bao, Traditional Shanghai Xiao Long Bao
Cold Bean Curd Noodles with Housemade Scallion Oil
Steamed Vegan Dumplings
House Fried Rice with Chicken and Mushrooms
Beef Sheng Jian
Sheng Jian
Shanghai Fried Rice Cake with Chicken
Steamed Mahi Mahi Dumplings
Still doing good business despite 50% occupancy restrictions, with Shanghai Plaza again the bustling marketplace it was prior to COVID-19, it was as a party of six that diners sat down to once again enjoy an outstanding meal at ShangHai Taste.
Tucked inside Suite 104 of a two-story complex on the corner of Arville Street and Spring Mountain Road, a ground floor flagship since day one, 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 30 guests with proper social distancing from 11:00am until 9:00pm seven-days-a-week, all staff clad in PPE, it was with greetings from partner Joe Muscaglione that thirteen items were received in the course of two hours, the majority old favorites but also four novelties.
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 good Tea plus housemade Noodles fans of Soup Dumplings, or XLB, will be happy to know ShangHai Taste’s set a high standard whether made with Pork, Crab or recently-debuted Shrimp and Beef.
Able to accommodate most dietary preferences, fried Soup Dumplings in two varieties desirable to all but vegans, those eschewing all Animal products will likely gravitate to Steamed Dumplings filled with Herbs, though far more interesting bites are found in the form of steamed Wheat Gluten Kao Fu amidst Mushrooms and Cold Bean Curd Noodles with Housemade Scallion Oil.
Built on family recipes handed down to Chef Li, his House Fried Rice with choice of Protein always a crowd-pleaser, Fish Dumplings taste wonderful with or without Soup while Stir-fried Rice Cakes traditionally known as Chao Nian Gao and Bone-in Pork Ribs made Shanghai-style are meaty yet tender.
FIVE STARS: Back in top form as the vaccine rolls out, and practicing social distancing with all the right protocols, Chef Jimmy Li and Joe Muscaglione continue to provide Chinatown’s best Shanghainese Cuisine in terms of cost, quality and customer service.
Celebrated as a homecoming for Kayla Younglove and Husband Brian, a return to Las Vegas after years in the Midwest finds the couple and their two children focused on creating “moments of JOY,” and what better way than with handcrafted Popsicles in a city where temperatures frequently top 100ᵒF in the Summer?
Sold at local markets and direct online, Fruit flavors inspired by California’s bounty and Cream pops handmade in small batches, it was as a gift that forty Popsicles were delivered Friday, each box carefully packed and treats individually wrapped surrounded in dry Ice.
Seasonally inspired and invariably unique, flavors such as Pineapple Chili Lime or Hibiscus Mint thoroughly refreshing, other highlights from a Vegan-friendly box included herbaceous “Wellness Blend” and vibrant Mango Dragonfruit.
Also offering domestic shipping, at prices on par with the likes of other Ice Cream artisans, Cream-based creations take on an added dimension of smoothness, Guava Cheesecake and Strawberry Shortcake each highlighting Fruit without trending too sweet while Orange Cream and Fudgsicle offer grown-up renditions of childhood favorites.
FIVE STARS: In a city sorely lacking for high-quality Ice Cream and Gelato Kayla and Brian Younglove have created something truly special with The Joy Pop Co, a combination of quality Ingredients plus top-notch customer service yielding much more than the “usual” Popsicle.
Now a regular part of the lunch rotation, former Estiatorio Milos Chef Nikos Georgousis and Girair ‘Jerry’ Goumroian of Henderson’s The Great Greek all-but rescuing the plaza on Rainbow at Tropicana in early 2017, it was amidst COVID-19 precautions that catering was ordered on Wednesday, and difficult as it may seem to believe these guys just keep getting better.
Nothing less than an Off-Strip sensation since opening its doors, and pivoting nicely to off-site dining during the pandemic, guests may now opt for dine-in or take-out, Meraki’s servings always more than generous and prices so affordable that one sometimes wonders how the Restaurant is even making a profit.
Defined as “doing something with soul, creativity and love,” a spirit embodied by courteous employees taking all necessary precautions, it was at precisely 11:30am that employees arrived with several easy-stacking boxes containing temperature-control trays, this simple extra step guaranteeing Food is indistinguishable from that served inside the Restaurant.
Serving a diverse crowd on this occasion, but doing so with an impressive spread of Proteins, Produce and imported Ingredients, Hummus remains a highlight in terms of taste and texture while Steak Kalamakia served instead of Greek-style Meatballs earned praise for tender Filet Mignon with a slight char.
This time finding Feta separate Meraki’s Greek Salad, just the way staff likes it, Greek Rice also received high praise for its fluffiness and flavor while the Gyro kit allowed ample customization of marinated Chicken with Tomatoes, Lettuce, Onion and tangy Tzatziki made with “authentic” Greek Yogurt.
Happy to find no shortage of Pita, soft and warm rounds gratuitously slathered with dueling Spreads, Vegetarians were further treated to crisp and oilless Potatoes lightly perfumed by Herbs or two-bite Falafel that are light but toothsome and fragrant with Garlic as well as Cilantro.
Not forgetting Dessert, Ravani similar to the flavor of Galaktoboureko but more toothsome thanks to Sugar-saturated Semolina Cake and crunchy Pistachios, Honey-soaked Baklava rife with Walnuts is also highly recommended and arguably the best in Sin City.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Meraki Greek Grill offers budget-friendly, fresh and well-crafted Fare with impeccable customer service, Girair and his team’s attention to detail making Meraki Las Vegas’ premier off-Strip spot for Mediterranean cuisine for the last four years.
TIP: Open 11-9 Tuesday through Saturday and until 8pm on Sunday. Full menu for on-site dining, takeout and catering accurate per the website. Follow on Social Media @merakigreeklv for specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Specializing in Cookies, Cupcakes and Cocoa Bombs it was from the hands of a business associate that the office was introduced to Sprinkled Sweet – this writer’s love of funky socks and Desserts unified by a dozen custom Sugar Cookies referencing his own collection.
Owned and operated by Stefanie Curtis, a Midwestern Air Force veteran who opened her small Centennial Hills’ business in 2019, customers can expect a shortbread-like texture with plenty of Butter and Vanilla, the Icing not overly sweet but thinly applied with great attention to detail.
Located at 1040 East Flamingo Road, an area once dense with Indian Restaurants and UNLV students, it was late 2017 that owner Ulzan Mehta merged India Oven and India Masala to become India Oven Masala Bar & Grill, the interior one of Las Vegas’ most elegant and the combination of dishes representing North and South India offering a great deal of diversity.
Not far from Maryland Parkway and the National Atomic Testing Museum, COVID-19 altering not only the culinary landscape but India Oven Masala’s once-popular Buffet, it was for the second time this year that catering was requested across town on Monday, the spread for 25 guests arriving on-time, temperature appropriate and complete with all seviceware, plates and utensils.
Happy to let the accountant-turned-cook concoct a menu, five prior events pleasing a variety of guests, it was with bold aromas perfuming the office that attendees gathered plates and perused options before selecting, recognizable items such as Kebobs, Naan and Rice predictably going first while Samosas also proved popular thanks to both their familiarity and taste.
Slower to accept Saag Paneer, its visual appeal always in question even though the combination of springy Cheese and Spinach is unquestionably delicious, it was no surprise that Butter Chicken many mistakenly called Tikka Masala also went quickly, the brightness of Coriander particularly noteworthy while creamy Gravy helped sell many on Bone-In Goat Korma.
Requesting no Daal on this visit, but instead golden Pakora that are good on their own but better with Chutney, it was after a few more pieces of Naan and a scoop of tender Cauliflower that Dessert was enjoyed, bowls of Kheer followed by impeccable Gajar Halwa that still ranks as the best to grace this writer’s mouth.
N/A: Making it blog policy to not ‘rate’ places based on catering alone there are only a few Indian Restaurants in town that offer the breadth and quality to please a diverse staff, and on Monday Ulzan Mehta and his team at India Oven Masala Bar & Grill outperformed expectations once again.
Bourbon Fudge Brownie – Brown Butter Bacon Ice Cream
Glazed Donut Bread Pudding – Three Rum Caramel, Vanilla Crème Anglaise
Recently witnessing a prominent local Chef heap praise on short-lived concepts opened amidst COVID-19 it became ever more obvious how frequently Las Vegans overlook Carson Kitchen, never mind the fact that Cory Harwell expanded into two additional states since the start of 2020 while also developing three of the Restaurant’s best seasonal menus to-date.
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 General Manager Ethan Asch that five diners were seated at a familiar table, Nevada’s current 50% seating capacity seeing every seat taken within minutes of opening.
Still DTLV’s best Restaurant since its inception, a team of talented servers providing faultless service with the utmost attention to guest safety, it was alongside paired Cocktails that dining began shortly, “Trusty Rusty” herbal and refreshing in a manner well suited for crispy Chicken Skins, spicy grilled Oysters and a retooled Beet “Salad” featuring all the flavors guests have come to love ground and spread across toasted Bread.
Continuing with dueling Salads, “Street Corn Chop” delivering a refreshing summer spin on Elotes while “Hawaiian Mac” brightens its namesake with Pineapple alongside slices of Spam grilled to resemble Flatbread, diners in the know will also make certain not to pass Tempura Green Beans and Pepper Jelly Cream Cheese that never get old.
Pouring a “Side Piece” for round two, think Pina Colada with a bit of acid finishing smooth, this season’s Mushroom Flatbread references American-Chinese Mu Shu with Tamago for texture while the equally-“fusion” Gyro Tacos make a triumphant return after their brief hiatus.
Not forgetting Vegetarians with Broken Lasagna, while Carson Kitchen’s Shrimp Louie adds Pickled Green Beans to an otherwise familiar Bay Area classic, fans will be happy to celebrate “Jerk Turkey” Burger’s reappearance while those who favor Beef may instead opt for the “Butter Burger,” now with melted Cheeses.
Taking a chance with “Peas and Thank You,” the complexity of Mezcal highlighting both Herbs and Citrus, Chicken Thighs with White Barbeque remain delicious as ever while a generous slice of buttery Barramundi holds its own atop vibrant Romesco.
Undoubtedly one of Scott and Cory’s most thorough overhauls, Pork Tenderloin beneath Cherry Apricot Maple Chutney and fork-tender Short Ribs each on par with something one might find at a Strip Steakhouse for twice the price, Dessert comprised two day-one icons and one glorious homecoming, the Brownie and Bread Pudding each previously discussed at length while Banoffee “Pie” is even better than one recalls from December 2017.
FIVE STARS: Innovative since opening, Carson Kitchen’s excellence has seemingly become so expected that locals are prone to overlook it, but with the Spring/Summer 2021 menu arguably their best to-date Cory Harwell, Scott Simon and Ethan Asch continue to run Downtown Las Vegas’ most important Restaurant.
RECOMMENDED: Side Piece, Crispy Chicken Skins, Tempura Green Beans, Beet Tartare Toast, Hawaiian Mac, Mu Shu Mushroom Flatbread, Butter Burger, Barramundi, Pork Tenderloin, Short Rib Steak, Bourbon Fudge Brownie, Banoffee “Pie”.
AVOID: N/A.
TIP: Full Menu Noon to 9pm Mon-Thu and till 10pm 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.
