Plateau de Fromage – Paris Ham, Brie Cheese, Reblochon Cheese, Soft Goat Cheese, Comte Cheese, Homemade Fig Jam, Candied Pecans, Apple Slices, French Bread
Summer Fruit Croustade with Pastry Cream
Blueberry Bostock
Pain au Chocolat
Summer Fruit Danish with Pastry Cream
Apricot Danish
Brioche with Strawberries and Pastry Cream
Palmier
Almond Croissant
Cinnamon Roll with Frosting
Butter Croissant
Located just north of the I-215 on South Rainbow Boulevard, Rosallie Le French Café represents a work of passion from Jonathan Pluvinet, the native of Nice whose family owned a similarly named restaurant back in France.
Already Las Vegas’ premier bakery for French Pastry, guests visiting after a brief COVID-19 closure will find safe social distancing and PPE-use in practice, plus a bounty of old and new favorites from lead Baker and General Manager Christophe.
A recent favorite for catering, but even better when dining amidst Chef Pluvinet’s handmade furniture and décor, Saturday at 11:00am found the space filled to every-other-table capacity while guests enjoyed a wide range of Salads, Sandwiches, Tartines and Viennoiseries.
Taken to-go on this occasion, Rosallie’s works soon shared amongst six, many guests began with well-sourced Cheese alongside handmade Rolls plus candied Nuts and Fig Jam, the latter particularly delicious with spreadable Goat Cheese and also on Christophe’s wispy Butter Croissant.
Summer-focused as relates to several items, both a traditional Croustade and Danish offering mixed Berries on a cloud of Pastry Cream, additional seasonal highlights included a ripe Apricot Danish plus Bread Pudding-like Brioche that dates back decades to the baker’s Grandmother, currently topped with Strawberries.
Always happy to indulge in Bostock, fresh-baked Brioche slathered in housemade Almond Paste with Blueberries baked in, a Palmier predictably disappeared quickly while laminated Pain au Chocolat, Cinnamon Roll and Pluvinet’s world-class Almond Croissant required self-restraint so that those who eat slower could get a taste.
FIVE STARS: 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: Summer Fruit Croustade, Blueberry Bostock, Apricot Danish, Brioche with Strawberries and Pastry Cream, Palmier, Almond Croissant, Cinnamon Roll with Frosting.
AVOID: N/A.
TIP: Follow @rosallielefrenchcafe on Social Media for specials at both locations.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
A former Food Network winner on Cake Wars, but perhaps better known by locals for M. Antoinette Cakes, La Sugarie at the Venetian and confectionary sculptures inside Neiman Marcus, Chef Robert Teddy has now decided to take on gourmet fried Dough at Wicked Donuts in Summerlin.
Currently in soft-opening mode at 9490 West Lake Mead Boulevard, the inside debuting “soon” which has so-far led to drive-thru lines spilling over into the street, Wicked Donuts officially started selling on August 8th, though through a series of pop-ups at The Coffee Bean & Tea Leaf some guests may already have had a chance to sample Chef Teddy’s unique Brioche-style base.
Trained by Belgian master Pastry Chef John Espelund, and later educated at The Art Institute of Seattle, Robert self-describes himself as “an artist first and then a Chef,” but no matter which order the bearded baker wears his two titles Wicked Donuts menu sets a high bar for both visual appeal and taste.
Still in the midst of renovating a former Jack In The Box, lengthy waits in the safe social distance of one’s own automobile drawing the ire of social media “Karens” surprised to find small-batch Artisan flavors gone quickly, Wicked Donuts lists its hours like many of America’s best Doughnutteries, “6:30am until 2:00pm, or Sold Out” daily.
Following an aggressive Rockabilly theme, Robert himself (alongside others) responsible for high-style packaging, prices range just $1.25 to $2.95, or about half of top-tier spots like Side Car and Blue Star for hand-made Dough, Frosting and Toppings without Artificial Colors or Preservatives.
Eventually planning to sell 24+ flavors, but currently rotating options daily until the official Grand Opening, guests seeking “simple” will find Classics such as Glazed and Chocolate Iced, though between a buttery crumb, real Vanilla Bean and true Chocolate Ganache the flavors are far more developed and less sweet than spots using commercial mixes sold by US Foods or Sysco.
Getting “fancy” with Blueberry Bliss, the taste of real Fruit enrobing a crispy golden ring that eats like good Pound Cake, additional $2 choices include Boston Crème indistinguishable from the northeast icon while Mojito scales back the Mint in favor of Citrus.
Unfortunately finding “She Devil Red Velvet” a touch dry, the addition of Cocoa Powder perhaps in need of additional Fat to compensate, additional offerings on Wicked Donuts’ “Premium” line fare better, PB&J and Lemon Meringue Pie both pitching their namesake flawlessly while Sticky Sinn-a-Bun eats like a New Orleans Praline quadrupled in size.
Planning to add Vegan, Keto and Gluten-free options once at full-speed, “Spotlight” provides a good description for Chef Teddy’s most elaborate creations, and although “Blue Suede Banana,” riffs well on Sin City’s obsession with Elvis, even better are “Atomic Cherry” with its airy pink Topping and “Caramel Sutra” featuring soft Brioche and lightly salted Glaze wrapped around a creamy Caramel center.
FOUR AND A HALF STARS: Acknowledging the perils of “soft opening” in an era where everyone can post their opinion online within minutes, an experienced palate will immediately notice Wicked Donuts quality dwarves anyone locally from Toppings-to-Base, and it does so with better Ingredients at a price that is more than fair.
TIP: Awaiting the Grand Opening, Wicked Donuts is Drive-Thru only, and per signage “6:30am until Sold Out.” @wicked_donuts and @wickeddonutsusa on Social.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Inhabiting the former Nora’s space since March of 2018, Phase 2 of Nevada’s reopening finds Pizzeria Monzú rebranded as Monzú Italian Oven + Bar, Chef Giovanni “Gio” Mauro recently partnering with James Beard Foundation Semi-finalist Nicole Brisson to expand on a concept many already consider to be one of Las Vegas’ very best.
Named for an old Sicilian term of reverence, and rightfully serving “Authentic Sicilian-Inspired Cuisine” per the Restaurant’s website, guests may recall Gio not only as a son of the family that operated Nora’s for decades, but also for North Las Vegas’ Old School Pizzeria where Mauro’s “respect for ingredients” philosophy has been on display since 2011.
Inhabiting two-stories at 6020 West Flamingo Road, hours from 4:00pm until 10:00pm Wednesday through Sunday finding tables well-spaced in full view of the kitchen, it after a quick temperature check that masked patrons are granted entry, service predictably professional yet friendly though management’s decision to allow one employee to work with shield and no mask is unfortunate.
Playing a mix of music overhead, just loud enough to drown the din without being obtrusive, it was after perusing Food and Beverage options that Chef Brisson was given carte blanche, a mix of Gio’s classics and plates inspired by “Female Chefs who have influenced our cooking” marching out in four courses over 120 minutes.
Committed to seasonality, and eschewing commercial Yeast in favor of natural fermentation utilizing a starter derived from Apricots alongside 300+ years of tradition that began on the Island of Ischia, dinner commenced with a pitcher of Cocktails alongside three “Taverna Snacks,” fried Olives salty but balanced while Meatballs wrapped in Lemon Leaves and stuffed Squash Blossoms tasted precisely like something one might find in Naples.
Next taking a look at Monzú’s Bread, first topped with a vibrant Tomato Terrine from the August “Four Course Chef’s Tasting,” suffice it to say Chef Brisson’s considerable knowledge of Italian cuisine shines through in everything she touches, Ravioli con Radicchio assertively bitter but still accessible while Spaghetti alla Chittara “Mare e Monti” brings the fire with imported ‘Nduja finding its foil in naturally sweet Corn Crema.
Slowly savoring Monzú Artisanal Sourdough Bread Tasting, warm with Butter followed by garlicky grilled slices topped in Anchovies and Pizza-like wedges with a developed cornicione, the actual Pizza at Monzú follows Roman “Pizza alla Pala” ideals, high-hydration and lengthy fermentation creating a crisp base and easy digestibility with pronounced yeastiness.
Splitting one Pie into two of a dozen Topping-combinations, spicy Calabrian Sausage smartly accented by Honey and Blue, those seeking something even more unique will no doubt find it in “Vegas Meets Italy Pizza” where dueling Cheeses form a soft backdrop to Pistachios, Dates, Tomatoes, Prosciutto and Arugula.
Not about to miss Gio’s Crespelle al Forno, its multitude of layers lacking the tooth of traditional Lasagna and instead eating like a cloud of Meat, Cheese and Sauce, August’s “Involtini di Pesce Spada e Melanzane” stands out with inspiration from Nora Mauro as firm flesh comes across moist yet flavorful with a faint bit of sweetness to counter the bold aromatics of Fennel.
Turning Desserts over to former Joel Robuchon Pastry Chef Nicholas Forte, a quartet of items running the gamut from modern to tradition, those who don’t love Coffee will probably want to skip Semifreddo Affogato that comes with a tableside shot of Espresso, and even though it is indeed good this riff on Tiramisu nonetheless falls short of classic Sfingi stuffed with Ricotta Cream as well as seasonal Lemon Cake and the refreshingly light “Granita di Anguria.”
FOUR AND A HALF STARS: Familiar with Chef Giovanni “Gio” Mauro’s work at Old School Pizzeria in North Las Vegas, it was after five months of self-imposed restrictions that dining out resumed on Thursday, and with Chef Nicole Brisson currently offering a hand Monzú Italian Oven + Bar proved a worthy contender in any discussion of Sin City’s best Italian Restaurant.
RECOMMENDED: Polpettine, Aspic di Pomodoro con Fettunta, Monzú Artisanal Sourdough Bread Tasting, Spaghetti alla Chittara “Mare e Monti,” Vegas Meets Italy, Crespelle al Forno, Sfingi di San Giuseppe.
AVOID: N/A.
TIP: Dine-in available from 4:00pm until 10:00pm Wednesday through Sunday with reservation, or Curbside pickup and No-contact delivery during similar hours facilitated by GrubHub.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Lean Brisket, Fatty Brisket, Smoked Turkey, Beef Hot Links
Pecan Pie
Big B’s Texas BBQ opened its second location just prior to Halloween 2019, and on Thursday during Phase Two of Las Vegas’ COVID-19 re-opening plan the Restaurant at 6115 South Fort Apache Road showed again why any discussion of local smoked Meat has began and ended with Brian and Natalia’s brand since 2016.
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.
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 original debuted in January 2016, it was just prior to lunch that the smell of Big B’s Texas BBQ began to drift down the hallway, staff quick to arrive for what was once again an overabundance of smoked Meat, Dessert and Sides.
Already an office favorite, and even more convenient since “II” opened down the street, guests this afternoon found familiar favorites hot and fresh, the inclusion of all necessary plates, utensils and serviceware a given just as has always been the case.
Currently available for dine-in and take-out, COVID-19 precautions seeing all employees clad in PPE, it was really no surprise when Macaroni and Cheese as well as Hot Links were quickly depleted, with a pair of gooey Pecan Pies soon to follow.
Texas through and through, wood driven up from the Lone Star State 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 – as do Sin City’s best BBQ Beans imbued with their trimmings.
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.
Cheesy Taters – Soft Poached Egg, Gruyere Cheese Spun Mash Potatoes, Black Salt, Chives, French Baguette
Croissant Beignets
Previously impressed by Saturday take-out, everything on Egg Sammie’s smart and concise menu benefitting from Chef Marc Marrone’s tireless commitment to quality, a Tuesday #supportlocal Lunch at the office found an entirely new group of diners impressed by everything from Potatoes to the Restaurant’s eponymous Sandwiches.
Ordered for twenty-five, delivery at 11:30am timely from the hands of staff appropriately dressed in PPE, it was with all items temperature appropriate that first-shift quickly ravaged Fried Chicken as well as Bacon + Egg + Cheese Sammies, the Poultry with Pickles and a hit of “Crack Sauce” gilded by Egg Yolk while crispy Pork was softened by scrambled Eggs and surprisingly flavorful American Cheese.
Traveling just a short distance down Warm Springs Road from Rainbow, a tray of spicy Bacon holding up equally well as Egg Sammie’s reference-standard “Crispy Smashed Taters,” suffice it to say that “Cheesy Taters” riffing-on EggSlut’s empire-builder one-up the original thanks to Aligot-like constancy and just the right amount of seasoning.
Not about to forego Meat n’ Potatoes, Red Wine Short Ribs and cheesy Scrambled Eggs layered beneath a “Hash Brown Waffle” on golden Brioche, Pork Belly Banh Mi performed well without getting too funky for the average American thanks to thick slices of Swine, Pickled Vegetables and Sriracha-Hoisin Aioli.
Best described as “Quick Casual,” but not skimping on Ingredient quality or labor based on a look at Chef Marrone’s Social Media feed, lunch wrapped up with Croissant Beignets, a whole tray of the two-bite Cronuts eating lighter than expected, but plenty sweet thanks to a mountain of Powdered Sugar.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Egg Sammie may have stumbled upon an idea built to thrive in the “new normal,” a combination of skill and good Ingredients paired to low-prices and portability allowing guests to dine however they choose without sacrificing freshness, quality or perceived notions of dine-in safety.
Beef Empanada – Turnovers stuffed with Beef, Potatoes, Aji on the side
Bunuelo – Fried Bread with White Corn Flour, Cheese
Although most Las Vegas residents’ idea of Latin or South American fare begins and ends with the nearest Taco shop, a closer look at the local scene shows evidence of everything from Peruvian to Brazil and Argentina while Oiga,Mire,Vea has represented Colombia since the turn of the century.
Located at 2580 South Decatur Boulevard since 2000, not far from West Sahara but somewhat hidden inside the South Sahara Pavilion, Oiga,Mire,Vea bills itself as the “first authentic Colombian restaurant to establish in Las Vegas,” and from the moment one enters it’s mini-mart foyer hospitality is at the forefront.
Family owned and operated, with COVID-19 precautions finding all staff masked with sanitizer at-the-ready, it was via pre-order that two large bags were found sealed and ready to go, a quick perusal of the landscape finding not only an on-site bakery and packaged goods, but sizable dining room more than adequate for social distancing.
Not an especially pretty spot, though a mural in the main room suggests lush landscapes and gorgeous architecture back home, it was less than ten minutes later that eight items were unpacked for sharing, first bites of a Papa Rellena seeing skin break crisp to fluffy Rice, Potatoes and mixed Meat within.
Offering several housemade Condiments with the fare, vibrant green Chimichurri slanted more towards Garlic than heat a fine addition to warm Arepas or various Proteins, Pastel de Yucca from the bakery offer tremendous value on the dollar at nearly 8oz for $3.49 while those looking to eschew Rice should seek out Empandas that are remarkably rich but oilless for just $1.49 each.
Onward to Entrees, several Social Media sources suggesting high prices in comparison to what is served, suffice it to say 4oz of overcooked Beef smothered in Sauce alongside three types of Carbs did not justify $13.99, though Colombia’s traditional Bandeja Paisa with Steak, Pork Rinds, Chorizo, Sausage and sides was a delicious deal for just three dollars more.
A bit underwhelmed by Arroz con Pollo, the dearth of Poultry and previously frozen Vegetables doing little for otherwise enjoyable Rice, guests expecting a Mexican rendition of “Buñuelo” will possibly be disappointed by Oiga,Mire,Vea’s more savory version featuring Cornmeal plus Cheese and a texture not unlike Brazilian Pão de Queijo.
THREE AND A HALF STARS: With Colombian Cuisine still a rarity in Sin City Oiga,Mire,Vea takes its culture serious, and although some dishes were better than others the overall experience is enjoyable while staff’s commitment to safety as well as customer service is commendable.
RECOMMENDED: Pastel de Yucca, Bandeja Paisa, Beef Empanada, Bunuelo.
AVOID: Arroz con Pollo, Bistec.
TIP: Follow @oiga_mire_vea_colombiancuisine on Social for specials, Grubhub or Yelp! online ordering with pick-up or delivery available.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Disneyland Day Monte Cristo – Ham, Swiss Cheese, Turkey, Bread, Battered and Fried, Raspberry Jam, Naked City Fries
Triple Chocolate Brownies / Macarons
Historically the first Restaurant ever tapped to #supportlocal with lunch at the office, and reprising their catering role several times since, it was on Thursday that Naked City Pizza once again put on a show with classics and novelties alike.
The sixth time bringing Christopher and Michael Palmeri’s Pizza Shop off-site, visits to half of their four locations currently off-limits amidst COVID-19 restrictions, it was minutes prior to 11:30am that a pair of longtime employees arrived with eleven items, easily enough Food for twice the number of guests with plenty of leftovers.
Not exactly a short distance to travel, yet 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, and additionally offering spicy bits of Poultry amidst Pasta Spirals, Cheddar, Mozzarella and Bacon, another heaping portion of Pasta arrived with tender Potato Dumplings in a bloomy Bleu Sauce restrained by Cream, Herbs and Breadcrumbs.
Lightening the load with a big Salad and housemade Dressing, Naked City’s Ranch predictably becoming dipping Sauce for the Crust of many, fans of Monte Cristo Sandwiches should pay close attention to Thursdays when Chef Palmeri occasionally pays homage to Disneyland, the fried Bread surrounding dueling Meats plus Swiss textbook when slathered with Raspberry Jelly.
Happy to admit Naked City’s hand-cut French Fries are better on-site, though the crispy spears atop “Helen Yee” are a fun contrast to three Meats that will raise some eyebrows, Dessert consisted of Brownies and Macarons, though an argument could be made that Naked City’s Buffalo 22 Pizza works just as well thanks to Hot Honey slicking Cheese, Pepperoni, House Italian Sausage and plenty of Garlic.
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.
RECOMMENDED: Guinea Pie, Buffalo 22 Pie, Buffalo Chicken-Bacon Mac n’ Cheese, Gnocchi Gratin, Monte Cristo Sandwich
AVOID: N/A.
TIP: www.nakedcitylv.com/catering for large parties, and follow @ncpslv for specials such as the bargain family packs.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
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 Tuesday, 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, it is with Phase Two that guests may opt for dine-in or to-go, 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 Jerry and another employee 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 Keftedakia, or Greek-style Meatballs earned praise for bold flavors and a smooth grind with slight char accentuating the Herbs and Ouzo.
Asking for Feta and Dressing on the side of Meraki’s Greek Salad, both Olives and Yellow Peppers predictably devoured fast by staff, Greek Rice also received high praise for its fluffiness and flavor while the Gyro kit allowed ample customization of the Beef and Lamb Meat or 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 Falafel lightly perfumed by Onions, Herbs and Spices before indulging in daily-special Pastitsio featuring Penne Pasta, Tomatoes, Ground Beef and creamy Bechamel plus hints of Cinnamon.
Not forgetting Dessert, still-warm Galaktoboureko featuring Citrus Semolina Custard amidst Phyllo Dough still Las Vegas’ most splendid discovery of 2020, Ravani riffs on similar flavors in a more toothsome manner with Sugar-soaked Semolina Cake and crunchy Pistachios.
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 three 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.
Baller – Hand Made Meatballs, Housemade Marinara, Melted Mozzarella Cheese
TV Dinner – Oven Roasted Turkey, Stuffing, Mashed Potatoes, Corn on the Cob, Cranberry Sauce, Gravy
Skinny Dip – Grilled Shaved Sirloin, Sautéed Onions, Roasted Red Peppers, Mayo, American Cheese, Mozzarella, Au Jus
Rainy Day – Triple Decker Texas Toast, American Cheese, Mozzarella, Tomato Basil Soup
Italian Chick-en Vegas – Hand Breaded Chicken Cutlet, Housemade Marinara, Melted Mozzarella Cheese
Originally titled Seven Sinful Subs, but since expanding that idea to a few more Sandwiches and dropping the number, Vic Vegas’ Sinful Subs on Maryland Parkway opened its doors in 2016, a subsequent move to 5135 South Fort Apache Road finding the space a little tucked away while quality has improved under new ownership.
Part of a large complex also containing The Magic Noodle and Sweet Addiction, 10:30am to 9:00pm hours amidst COVID-19 precautions featuring well-spaced seating and staff clad in PPE, it was via Grubhub that pick-up was arranged for 11:00am, everything pre-paid and ready which limited time inside to less than a minute during which Van Halen played on overhead speakers.
Decorated similar to the UNLV-adjacent shop, but merely 4 miles from home, it was no more than fifteen minutes later that six diners were ready to indulge, five sides of Fries at 99-cents each offering great flavor with fried Mashed Potato consistency while “Meat Styx” cracked crisp to a Meatloaf middle that tasted good on its own but better when dipped in a sidecar of Pureed Potatoes with Gravy.
Moving on to “Krusty Mac,” the thick Sauce and Shells a bit too salty in areas with an abundance of crumbled Parmesan topping, suffice it to say that those in search of Cheese need look no further than Sinful Subs’ “Rainy Day” with three slices of Texas Toast sandwiching what seems like a pound of melted American and Mozzarella.
Fond of Vic’s Tomato Basil Soup, both on its own and as a dip for the Grilled Cheese, additional Sandwiches intended to be dunked include the “Skinny Dip” with Peppers, Onions and Jus plus “TV Dinner” that eats like Thanksgiving on a Bun complete with Corn-on-the-Cob and Cranberry Sauce.
Remiss to not mention Sinful Subs’ Bread, grilled golden and able to withstand several toppings, “Italian Chick-en Vegas” offers Parm on par with many local sit-down Restaurants thanks to a hand-breaded and fried-to-order Cutlet topped in housemade Marinara and melted Mozzarella while the “Baller” attempts similar but falls short as the Meatballs are overworked and dense without a lot of intrinsic flavor.
A bit more expensive than familiar chains, approximately $20 a person including tax + tip for these six Sandwiches and Sides, Sinful Subs’ “Pastram-Bomb” finished things off both herbaceous and smoky thanks to medium-thick Pastrami, Swiss and “smooshed” Fries with Mustard on the side.
FOUR STARS: Now a broader concept from when it first opened, Sinful Subs continues to outpace all the national chains in terms of quality as well as creativity, though at higher prices with the occasional inconsistencies such as the “Baller” which used to be excellent.
RECOMMENDED: Meat Styx, Pastram-Bomb, TV Dinner, Italian Chick-en Vegas, Tomato Basil Soup.
AVOID: Baller, Krusty Mac.
TIP: Check out Instagram @sinfulsubs for Specials, and be aware that online ordering mandates a side for each Sandwich, $0.99 to $1.49 extra, while ordering in person includes Chips for free.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Caprese Salad – Burrata Cheese, Balsamic Vinegar, Pahrump Valley Farm Tomato, Red Wine Dressing
Lemon Herb Chicken Cutlet
Calabrian Braised Rib Tips
Eggplant Caponata
Oreo Zeppoli
Arguably Las Vegas’ hardest working Chef, particularly since the onset of COVID-19, it was after several flawless lunches from Graffiti Bao and Locale that Marc Marrone agreed to debut his newest concept last Thursday, and just like everything else tasted to date Gemma Gemma’s Square Pies shine as a result of passion, practice and Ingredient quality.
Officially launched August 6th, pre-orders for Tuesday and Thursday take-out currently offered online, Gemma Gemma’s is a tribute to Marrone’s late-grandmother Anita Gemma Marrone while the cartoon Pizzaiolo on each box pays homage to Marc’s father, with whom he grew up making Pizzas as a child.
Citing Gemma Gemma as the person who inspired his culinary career, it is at a price-point similar to that of Graffiti Bao that Marrone has built a menu of Pies, Sandwiches, Salads and Entrees, everything including Bread made in-house just as it is under Marrone’s leadership at Egg Sammie.
Kicking things off with 6” “Signature Pies,” each built atop 72-hour fermented Dough that eats light with a crispy edge not unlike Detroit-style, Gemma Gemma’s opening menu features three varieties customizable to guest preferences, the Vodka Sauce standing out thanks to light heat while locally grown Tomatoes and Marrone’s slowly simmered Pork Ragu from Locale Italian Kitchen are also exemplary.
Catering a Caprese and Wedge Salad, neither on the opening week menu but both receiving rave reviews from staff, upcoming Entrees include pounded Chicken Cutlets kissed by Citrus and slow-cooker-style Ribs that are at times a bit fatty but fall-from-the-bone tender and vibrant in terms of taste thanks to Tomatoes, Herbs and Calabrian Peppers.
Not forgetting a few spoons of Eggplant Caponata, Capers and Peppers competing for the spotlight with Vinegar tying everything together, guests seeking something other than Pizza should dive right into $8 Italian “Torpedos,” both Beef and Pork succulent and well-seasoned amidst Cheese and Veggies plus fluffy Hoagie Rolls amicable to soaking up all the Juices.
Finishing with Oreo Zeppoli, which in Gemma Gemma’s case are Sandwich Cookies fried in makeshift Funnel Cake Batter, additional items on a menu sure to evolve include Garlic Bread, Garlic Parm Wings and “Mozzarella Stix” all at prices ranging $7-$9.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Gemma Gemma’s Square Pies sees Chef Marc Marrone add yet another concept to his cadre, and based on the project’s first catering gig Southwest Las Vegas has yet another option to be thankful for.
RECOMMENDED: Tomato Pie, Sunday Sauce Pie, Roast Pork Italian Torpedo, Roast Beef Italian Torpedo, Eggplant Caponata.
AVOID: A few of the Rib Tips were a touch fatty and would have been benefited by better trimming, while others were almost all-Meat and no Bone or Fat.
TIP: See the website for current offerings and follow @gemmagemmapizza + @chefmarcmarrone on social for specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Owned by Angela Pepe, CurlyTop Baker began as a project to feed Las Vegas’ homeless population, and operating out of a commissary kitchen in Henderson the staff has not only donated nearly 30,000 Cookies since inception, but also a portion of the proceeds.
Offered at ~$2 per palm-sized round, and baked fresh daily from high quality Ingredients “including real creamy Butter, pure Vanilla and cage-free Eggs” it is via E-mail or online shop that options can be perused before placing orders, over eighteen CurlyTop varieties available with the added ability to customize.
Known to distribute Cookies across the Valley each week, and offering shipping as well as pick-up at 2540 Anthem Village Drive, it was midday Wednesday that four dozen Cookies were collected at noon, limited hours something of an encumbrance though curbside delivery is complimentary during Covid-19 times.
Largely building on a single base with various Toppings and Mix-ins, a golden edge and soft-center occasionally crumbling as a result of Batter spread too thin, CuryTop’s “Chocolate Chunk” can best be thought of as Angela’s reference point, the mix of Semi-Sweet Chips and Dark Chocolate Chunks texturally pleasing whether together or alongside White Chocolate, Bacon, Walnuts or Potato Chips.
Continuing with the same Dough, but adding toasty Oats to create a reference-standard “Curly Oatmeal Chip Cookie,” those seeking something a little sweeter will find it in either Oreo-studded “Cookies n Cream” or “CurlyTop Campfire” with Graham Cracker Crumbs and melted Marshmallows.
Getting a bit messy with “Raspberry B&W,” though the Cookie’s taste and consistency is splendid, those less fond of Chocolate will find CurlyTop’s “Curly French Toast” not unlike a Snickerdoodle with added crunch while pop-culture referencing “Tiger King Crunch” dials things up a notch with Crystal Sugar and Frosted Flakes.
Adding good Cocoa to the base for two more, “Curly Velvet” moist but fairly one-note, “Chocolate Explosion” delivers on its name from edge-to-edge with both Chips and Chunks melted into a chewy Cake-like matrix.
THREE AND A HALF STARS: Dollar-per-ounce more expensive than many of Las Vegas’ best Cookies, CurlyTop Baker offers a wide range of options while adhering to a high standard of customer and community service, though in certain cases more focus on consistency than creativity would be welcomed.
Avocado Toast – Haas Avocado, Red Wine Onions, Sliced Onions, California Tomatoes, Brioche
Banana Bread French Toast – Whipped Cream Cheese, Bourbon Brown Butter Almonds, Local Fig Compote
Fat Elvis French Toast – Bacon, Banana, Peanut Butter, Strawberry
Having previously discussed Johnny C’s Diner here, plus three faultless cateringgigs, it was an honor to call on Chef Church and his team for another #supportlocal Lunch on Tuesday, Sous Chef Sam Brooks and Johnny himself arriving on time with a bounty of items carefully packed and temperature appropriate from fifteen minutes away.
All-in approximately $20 per diner, a cost more than warranted by quality Produce and portions that guaranteed several staff members also went home with dinner, it was from the upcoming “Phase Two” menu that lunch was constructed, Johnny’s Seasonal Market Salad now leaning into Summer with Cucumbers, Watermelon and Tomatoes while Avocado Toast didn’t skip on its eponymous topping between golden Brioche, sliced Tomatoes and dueling Onion textures.
Diving next into three Sandwiches, enjoyed alongside a handful of Johnny C’s buttery housemade Potato Chips, those who enjoy the Diner’s “Hen House” will be happy to find a similarly fried Breast given the “Parm” treatment on a toasted Bun while the Turkey- B.A.E.L.T. comes stacked-high with drippy Yolk in comparison to the more compact flavor-bomb Grilled Cheese with Brie, Apples, Spicy Honey and Almonds.
Not about to forgo Dessert, the upcoming menu’s Banana Bread French Toast with whipped Cream Cheese and boozy Figs again earning praise from a wide array of diners, those who believe “everything is better with Bacon” will find their opinion verified by “Fat Elvis French Toast” adding fresh California Strawberries to a griddled rendition of the King’s favorite indulgence.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Johnny C’s combination of products and talent is nothing short of remarkable while the price-point is an undeniable bargain for quality Cuisine capable of pleasing a wide range of palates.
RECOMMENDED: Chef’s Seasonal Market Salad, Housemade Dill Pickles, Potato Chips, Crispy Chicken Parmesan Sandwich, Grilled Cheese, Fat Elvis French Toast, Banana Bread French Toast.
AVOID: N/A.
TIP: Currently open Monday through Sunday: 8:00am until 3:00pm for Take-Out and Dine-In. Follow @johnnycsdiiner on Social Media for events as well as specials. Call 702-263-0146 for reservations (encouraged) and use convenient online ordering or Chownow for take-out.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Like many Americans this writer’s earliest memory of Donuts come from Dunkin’, and given the company’s feverish East-coast following plus locations around the globe there is no doubt the brand deserves recognition for commoditizing such an iconic Pastry, even if the product falls far-short of gourmet by modern standards.
Trans-fat and Artificial-dye free since 2018, a change that nonetheless sees each par-baked piece of Dough laden with over a dozen “Food Additives,” it was by request that three-dozen were ordered from the drive-thru at 3481 South Durango, a few small mistakes but no “deal-breakers” quickly remedied and compensated by a complimentary Blueberry Muffin.
Opting to revisit old memories, a reluctant decision having visited over 80% of America’s “Best” Doughnut Shops over the past decade, it was sharing with others that Dunkin’s Apple Fritter proved fairly competent and largely greaseless, a limited amount of Fruit remedied by lots of Glaze and swirls of Cinnamon.
Recalling a fondness for DD’s Strawberry Frosting as a youngster, its delightfully artificial taste unfortunately compromised by the flavorless ring beneath, a switch to Cake from Yeast found the Blue-Vanilla specimen slightly better while both Jam-filled Donuts were frankly disastrous and cloyingly-sweet.
Unimpressed also by a Chocolate Crème Bismarck, its inside pasty with perhaps one tablespoon of filling, Custard fared slightly better before finally biting into the aforementioned Muffin with a suitably moist crumb and crunchy Sugar topping.
Already quite sure that rumors of Dunkin’ not frying their Donuts is urban legend, the Cruller removing any doubt as the exterior tasted prominently of Oil, the only Donut which justified its calories was Cake covered with Toasted Coconut, the contrasting textures and subtle sweetness rivaling what one might find at a good mom ‘n pop place.
TWO STARS: Like many iconic American chains it is difficult to argue with decades of success, but with advances in Food science and an abundance of locally-owned Donut Shops in almost every American city the only thing Dunkin’ has going for it nowadays is name recognition and lower-than-average prices for lower-than-average products.
Although founders John Arena and Sam Facchini can take credit for Las Vegas’ evolution as a destination for Pizza, it was Pizzaiolo Chris Decker’s @everythingbutanchovies Instagram account that prompted a visit last Saturday, and even amidst Stage Two of COVID-19 precautions the Food and hospitality more than justified a forty-five minute round-trip.
Now the flagship of John and Sam’s family of pizzerias since November of 2012, with an expansive footprint including Lulu’s Bread & Breakfast, it was donning a mask that Metro Pizza on Sky Pointe was entered mere minutes after opening, Chef Decker already hard at work with six Pizzas plus two Loaves of Bread ready and waiting.
Dubbed “America’s Neighborhood Pizzeria” since the early eighties, though past and present so much more, it was with everything carefully transported home that goods were unboxed and photos snapped, complimentary table Bread still oven-warm with crisp Crust and soft center while a small “Gotham” not personally tasted was devoured quickly by guests.
Featuring generous portions and prices far lower than Ingredient quality or craftsmanship might dictate, Metro’s Old New York came next, the simplicity of Mozzarella Cheese, Tomato Sauce and Basil gracing fermented Dough from Cornicione to center while Chris’ Detroit Red Top utilized the same Ingredients in an entirely different manner with unprecedented lightness surrounded by a crispy Cheese lattice.
Asking Chris for one of his #instagramworthy masterpieces despite the circumstances, and seeing Chef come through with a pair, the “better” of Roast Pork and Bitter Greens versus Fig, Burrata and Prosciutto largely came down to personal preference, though both had to be carefully weighed against saving stomach capacity for at least a slice – or four – of Metro’s reference-standard “86th Street” Sicilian.
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: 1395 East Tropicana Avenue, 4001 South Decatur Boulevard, 6720 Sky Pointe Drive and 1420 West Horizon Ridge Parkway all still open with On-site Dining, Curbside Pickup and No Touch Delivery.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Slow to recover from the global pandemic, Shanghai Plaza is finally showing signs of increased customer confidence, a number of masked patrons forming short lines at Tea Houses, Bakeries and Ice Cream Parlors flanking Chef Jimmy Li’s ShangHai Taste.
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 the Restaurant directly that catering was coordinated, managing partner Joe Muscaglione arriving at 11:30am-sharp with nine items in potions large enough for sharing.
Still the top destination in a two-story complex at the corner of Arville Street and Spring Mountain Road, family recipes handed down to Chef 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 Shrimp, Egg and Soy while Sweet & Sour Pork Ribs were a surprising staff-favorite thanks to tender Flesh easily stripped from the Bone.
Now the second time delivered, though Jimmy’s years at 3 Villages, 1900 Asian Cuisine and Niu Gu found several 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, 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 Shrimp, Scallion Chicken Salad was expectedly aromatic but strangely refreshing while 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, fans of Red Bean Paste should not pass on Jimmy’s lightly sweetened Red Bean Xiao Long Bao, though guests with a sense of adventure may instead consider the steamed Wheat Gluten Kao Fu with Mushrooms that is considered savory but walks a fine line thanks to the complex Sauce featuring fermented Soy, Lily 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, Traditional Shanghai Xiao Long Bao, Shanghai Fried Rice Cake, House Fried Fat Noodles, Old Fashion Shanghai Style Sweet & Sour Pork Ribs, Kao Fu, Red Bean Xiao Long Bao.
AVOID: N/A.
TIP: Open daily from 11:00am until 9:00pm. Call 702-570-6363 or hop on Yelp! to make reservations.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Margherita Pizza – Chris Bianco’s Tomatoes, Fresh Mozzarella Cheese, Local Basil
3 Way Tomato Pie – Pahrump Valley Farms Tomatoes, San Marzano Tomato Sauce, Dried Tomato Skins, Cherry Tomatoes, Basil, Capers, Garlic, Thyme
Pepperoni Pizza – Soppressata, Chris Bianco’s Tomatoes, Fresh Mozzarella Cheese
Peach Yogurt Cake
Vegan Oreo Cheesecake
While some prognosticators suggest SARS-CoV-2 could topple as many as 1/3 of America’s Restaurants Locale Italian Kitchen has continued to serve Las Vegas from the pandemic’s earliest days, and now Andy Hooper’s spot at Mountain’s Edge is now back at full-steam with Marc Marrone leading the way.
Nothing short of a destination in the Southwest, an area long in need of culinary enlightenment, Phase Two of Nevada’s reopening sees Locale offering dine-in and take-away from Monday through Sunday, the menu evolving daily and now “closer to the Restaurant’s original vision” according to those involved from the beginning.
Already delivered to the office twice under Chef Marrone’s tenure, both events and Fourth of July takeout exceeding expectations, Monday’s delivery came from Marc and Andy consisting of fifteen items, an unparalleled abundance at bargain prices considering both Ingredients and portions.
Professionally packed and temperature appropriate, a mix of regional Italian plates and Chef Marrone’s family recipes, nearly a decade at Tao/Lavo further contributing finesse, lunch began with Caesar Salad benefited by crisp Lettuce and handmade Croutons while Housemade Garlic Bread delighted many alongside five different Pizzas including the smoky-sweet Bianco and 3 Way Tomato Pie featuring locally grown Produce from Pahrump Valley Farms.
Forgoing Contorni on this occasion, save for perhaps braised Escarole beneath U8 Shrimp that will make lovers of Scampi swoon, additional Secondi consisted of Sin City’s most robustly flavored Meatballs on a bed of Fontina Cheese Polenta and Chicken Parmagiana that eats lighter than most thanks to vibrant Pomodoro.
Adding a trio of Pastas, Rigatoni alla Grappa with Spring Peas and Sundried Tomatoes riffing on Vodka Sauce with impressive results, fans of Gnocchi need look no further than Locale for the lightest Potato Dumplings in Las Vegas, their buoyancy a brilliant foil to slowly-simmered Tomatoes and Pork Ragu or classic Cacio e Pepe.
Doubling down on Dessert, no Bombolini but instead two types of Cake, Vegans will undoubtedly be thrilled by Oreo Cheesecake using dairy-free “Milk” and Pistachios for consistency while Omnivores can enjoy the same, or indulge in something even more delicious by ordering a moist yet crumbly slice of Yogurt Cake.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Locale Italian Kitchen continues to serve excellent Food made from local Ingredients at a price point that is more than generous, and under the leadership of Marc Marrone the Food only seems to be getting better with each subsequent order.
RECOMMENDED: Bianco Pizza, 3 Way Tomato Pie, Rigatoni alla Grappa, Sunday Sauce Gnocchi, Cacio e Pepe Gnocchi, Giant Prawn Scampi, Anita’s Meatballs, Yogurt Cake, Vegan Oreo Cheesecake.
AVOID: N/A.
TIP: Follow @localelv on Social Media for hours, updates menu and specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
A true mom n’ pop business, he the business half while she does most of the cooking, it was as part of a group of six that Take-Out was ordered from David Wong’s Pan Asian on Saturday, the Restaurant’s inside now open with Social Distancing markers in place while to-go orders were carefully packed and ready by 11:30am as requested.
Well suited to work amidst COVID-19 restrictions, the small space having for years done brisk carry-out business, “Pan Asian” refers to an embrace of several styles of cooking ranging from Vietnamese to Malaysian to Thai, the menu having undergone many changes over the years but now largely dialed-in and augmented by daily Chef’s specials.
Available for delivery via third party applications, but easy to order via David Wong’s Website, it was after perusing the same thorough descriptions offered via double-sided laminate in-house that eight plates were picked, each providing plenty of Food despite prices that have only changed by a few pennies since 2011.
Opting for mild to medium spice levels, Lisa Wong’s idea of anything hotter deemed a bit much for this group, lunch started with Pan Asian’s signature “Volcano” Chicken, each breaded bite tangy but not *hot* while Stir-Fried Linguini dialed up the intensity while still maintaining balance thanks to Tomatoes and Asparagus.
Passing on Drunken Noodles this time, instead doubling down on Pad See-Yew with Chicken as well as Beef, fermented Black Beans played well off still-snappy Broccoli and slick Noodles while Malaysian Yellow Curry saw Steak stand out amidst Peanuts, Onions and two types of Potatoes
Again selecting Pad Thai, a generous portion that lacks Fish Sauce funk but still performs admirably, Basil Fried Rice remains a crowd pleaser with plump Shrimp and chunks of Chicken Breast hidden amidst tender Grains and Vegetables while Panang Curry with Beef offers bold aromatic notes and a finish that is subtly herbaceous.
FOUR AND A HALF STARS: Tucked away in a tiny shopping plaza on South Durango Drive it is likely that many have driven past David Wong’s Pan Asian dozens of times without even noticing the Restaurant is there, and yet in reality the kitchen has been serving the West Side of Las Vegas for nearly nine years while amassing a large number of Chefs and industry folks who consider it a part of their regular dining rotation for good reason.
RECOMMENDED: Stir-Fried Linguini, Chicken Pad See Yew, Basil Fried Rice, Beef in Panang Curry.
AVOID: N/A.
TIP: Online ordering and phone-ins available, Open 11a-8:45p Monday through Saturday even though the website suggests they are open Sunday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Southwestern Chicken Salad, Green Goddess Dressing
Elotes Dip, Lime Tortilla Chips
Spanish Rice
Cilantro Lime Black Beans
Cotija, Cilantro, Lime, Sour Cream, Guacamole, Pico de Gallo
Corn Tortillas
Flour Tortillas
Shrimp Ceviche
Chicken Tinga Tacos
Pork Carnitas Tacos
Churros
Chocolate Tres Leches
Strawberry Kouign Amann
Triple Chocolate Cookie
Chocolate Chip Sea Salt Caramel Cookie
Peach Almond Croissant
Thrilled to #supportlocal with an office favorite, CRAFTkitchen once again catered lunch on Thursday, Chef Blinn predictably arriving early with all the necessary items and this time presenting attendees with a Latin-themed meal before heading to Utah and a weekend of coaching his son’s baseball team.
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.
Additionally impressing with Ceviche, each individual shooter chilled with Shrimp bathed in Citrus, it was after eyeing “Elote Dip” with skepticism that word quickly spread of it being delicious, all the flavors of Street Corn delivered amidst the texture of Korean Corn Cheese while CRAFTkitchen’s Beans and Rice also performed admirably.
Not about to forget Dessert, a platter of Chocolate Tres Leches plus two trays of Churros receiving universal praise, it was as an added bonus that four larger Baked Goods were provided, CRAFTkitchen’s signature Kouign Amann currently dressed in fresh Strawberries while two Cookies and an Almond Croissant stuffed with juicy Peaches were also textbook in terms of texture and a reminder of Jaret’s many years as an executive Pastry Chef from Bellagio to Red Rock.
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 guests of what made Jaret and Tami’s place great to begin with.
A part of Las Vegas for over three years, former Estiatorio Milos employee 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 Tuesday, and just as prior the experience was across-the-board exemplary.
Nothing less than an Off-Strip sensation since opening its doors, and pivoting nicely to off-site dining during the pandemic, it is with Phase Two that guests may opt for dine-in or to-go, 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 Jerry arrived with several easy-stacking boxes containing temperature-control trays, this simple extra step guaranteeing Food is indistinguishable from that served inside the Restaurant in terms of quality.
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 Keftedakia, or Greek-style Meatballs earned praise for bold flavors and a smooth grind with slight char accentuating the Herbs and Ouzo.
Asking for Feta and Dressing on the side of Meraki’s Greek Salad, both Olives and Yellow Peppers predictably devoured fast by staff, Greek Rice also received high praise for its fluffiness and flavor while the Gyro kit allowed ample customization of the Beef and Lamb Meat or 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 Falafel lightly perfumed by Onions, Herbs and Spices before diners delved into a pair of Desserts, Mama’s Rice Pudding winning over several Hispanics familiar with Arroz Con Leche while still-warm Galaktoboureko featuring Citrus Semolina Custard amidst Phyllo Dough remains arguably the best thing tasted yet in 2020.
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 three 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.
Combinaction al Gusto – Al Pastor, Salsa Roja, Rice, Beans, Lettuce, Tomato, Avocado, Corn Tortillas
Serving Las Vegas for over a decade, Tacos El Compita has earned a reputation as one of the spots Mexicans go for no-frills favorites, and although currently limited to take-out amidst COVID-19 precautions the Restaurant at 7622 Westcliff Drive is still pulling big crowds.
One of three current locations, a few miles west of the original at Charleston and Jones, it was minutes after 11:00am that nearly twenty guests were found waiting at six-foot social distance, markers on the floor assuring staff and customer safety while employees and guests were all clad in personal protective equipment.
Cash only and open at 8am, though credit cards can be used with long waits avoided by using online ordering, it was having prepaid that Food was ready by 11:15am, cooks working quiet at top speed while soccer played on a television in the background.
Carefully packed with Sauces and warm Tortillas on the side, the Salsa Bar currently closed for obvious reasons, it was ten minutes later at home that Styrofoam containers were opened, the smell of Peppers and Onions having already perfumed the car and first bites of Birria remarkably tender despite a fairly small portion of Meat compared to Bone.
Better off with El Compita’s signature “QuesaBirria,” available as Beef or Goat with plenty of melty Cheese inside a Tortilla griddled with Birria Oil, Compita’s Nachos also fare well with Chips standing up nicely to Cheek, Guac, Sour Cream, Pico de Gallo and Queso Fresco that was visibly seen microwaved prior to service.
Passing on the best-selling “5-Taco Plate,” instead allowing guests to build their own with four styles of Meat, it was only by request that Tortillas were included by busy Staff, and although the Beans and Rice are mostly forgettable the Tongue as well as Carne Asada are both great while Chicken and Pork are a step behind but also enjoyable.
THREE AND A HALF STARS: Well priced, and operating with customer safety in mind during the pandemic, Tacos El Compita #2 is best thought of as a stand or truck with brick-and-mortar boundaries, a no-frills experience that has its appeal but also suffers certain limitations.
RECOMMENDED: QuesaBirria, Compita’s Nachos, Cabeza, Lengua, Al Pastor.
AVOID: Birria de Chivo was 60% Bones and Staff would have included no Tortillas if not reminded.
TIP: Located at 7622 Westcliff Drive and currently open from 8a-9p daily. No website but menu and ordering available via Grubhub as well as Seamless.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
