Although Birra de Borgo is well known for their fermented Hops, brewed just outside the Italian capitol, a more recent development is the opening of L’Osteria di Birra de Borgo just a short distance from Vatican City.
Occupying Via Silla 26a since 2018, and part of a slow transition whereby Prati is growing a gastronomic culture beyond fast food targeting tourists, it is beginning at 12h00 that guests are welcomed to a spacious room including kitchen, bar and microbrewery plus English-friendly service.
Happy to accept online reservations, though largely unnecessary throughout most of a day that extends until 02h00, it is once seated amidst spacious confines that guests are invited to decide amongst several Bottles and Taps, while Food remains “Bar” friendly without cutting corners.
Reserving some items for dinner, but serving most of their menu from open to close, many diners will likely gravitate to Fritti, low prices nevertheless a poor excuse for Suppli that was too dense and oily, not to mention flaccid Roast Potatoes that probably would be better off fried.
Improving substantially with Breads, a brand familiar with fermentation predictably utilizing their own Yeast to develop everything on site, it is not till later that Pizzas and Calzone are available, which leaves diners at lunch a tough decision between sandwiched “Antifocaccia” with an assortment of toppings or Teglia – Roman Pan Pizza – that crackles to the tooth before yielding its pillow-soft upper layer.
With Gabriele Bonci now known stateside thanks to his Chicago Pizzeria, it was less than three hours after breakfast at Panificio Bonci that Pizzarium was found packed, a Food Tour full of English speakers entering just moments after 11h00 as staff showed great poise keeping up with the sudden high-traffic.
Made famous by television, while proximity to The Vatican Museums creates a diverse clientele, it is immediately upon entry that gusts will notice over a dozen varieties of Pizza filling the counter of a postage-stamp space that looks to be around 500 square feet.
Mostly built for takeaway, and using Bonci’s signature blend of cold-fermented Heirloom Wheat to create a Crust that is light and chewy atop a crackling base, it is highly advisable to take two looks and ask questions before ordering, though considering the Ingredient quality there is like no “wrong” choice.
Sold by the kilogram, but affordable enough that all but the largest appetite will be satisfied for less than €10, those looking to eat right away are encouraged to order Suppli while Pizza is heated, both classic Marinara with cheesy Rice and a version with fiery ‘Nduja performing well despite prices that are a little higher than those of less well-known Reestaurants.
Offering everything from Meat to Vegetables, Fruit or Nuts atop the slices, and varying options throughout the day, those looking for one of Rome’s brightest bites will want to sink their teeth into Sundried Tomatoes atop creamy Ricotta while carnivores with a more sophisticated palate will undoubtedly appreciate the beautiful balance achieved by Coppa on a bed of melted Leeks.
Now available via franchising, but a part of Rome for thirty-five years, Old Bridge Gelato plays a prominent role in a day at The Vatican for many, its frequently-long line best circumvented via early-morning or late-evening arrival.
Located at Viale Bastioni di Michelangelo 5, Vatican City walls looming just across the street, it is from this seatless storefront that guests are offered thirty daily flavors, nothing too esoteric but all bases built from fresh Fruits and good Italian Organic Dairy.
The product of two artisans, their original handmade approach since streamlined by “cutting edge machines,” it is without preservatives, artificial colors are stabilizers that Old Bridge Gelato’s texture finds itself nearly soft-serve creamy, and although Pistachio lacked the intensity of other Roman shops both the Chocolate-flecked 5tracciatella and Biscotto fared just fine.
With Gabriele Bonci now making his name known stateside a decision to visit the Bakery at Via Trionfale 36 came easily, and although Pizzarium rightfully gets a lot of press Panificio Bonci flies happily under the radar today just as it has since opening in November 2012.
A part of Rome’s Trionfale district, easy walking distance from Vatican City but far enough away to not be inundated by tourists, it is even before entering that the smell of yeast is noted, early arrival still finding employees stocking shelves with an assortment of sweet and savory selections.
Offering everything from Suppli to Roast Chicken, in addition to Bonci’s celebrated Pizette, it is only after thorough perusal that decisions should be made, several Cakes weighed to price tempting but probably best saved for parties of four or more.
Open from 08h30 every day but Sunday, with a menu that shifts from morning to night, Breakfast should undoubtedly include one of Panificio Bonci’s all-natural Cornetti, in this particular case the version with Honey and Oats infusing an airy base of heritage Flour.
Always ingredient focused, Pizette come as small rounds with a chew like Focaccia and Bonci’s signature Potato topping should not be missed, though neither should the weighty and moist “Cheesecake” that one-ups New York-style by using Ricotta that is lightly browned atop a Jam-like layer of Cherries.
Located In Prati since 1927, Antonini has achieved a strong local following thanks to its broad range of Pastries and savory plates, plus a bar program that begins at 07h00 with Coffee and extends to 21h00 with a variety of Aperitifs.
Tucked amongst businesses not far from The Vatican, a lengthy space on via Sabotino creating a lot of curb appeal despite the narrow and noisy interior, first time visitors will need a few moments to acclimate to fast pacing and unlabeled items, staff only fluent in Italian adding another layer of difficulty for non-natives.
Diverse in selection, with smaller sizes of several Pastries allowing guests to sample a wide variety, it was in exchange for €8 that five items were taken outside to eat, the Bombolini unfortunately besieged with moisture and nearly moist as Antonini’s Baba.
Next tasting a two-bite Maritozzi, its haphazard appearance matched by Sponge and Cream lacking flavor, Sfogliatella was also compromised by not enough Citrus while a Cassata Cake was only propped up by the flavor of its mixed Berries.
Malaga 2.0 with Egg Yolk Ice Cream, Almonds Gelee, Raisins in Port, Bay Leaf Brioche, Citrus Salad
Mignardises
Serving The Eternal City since late-2010, Metamorfosi has carved a niche amongst Rome’s largely traditional dining scene, Chef and owner Roy Caceres doing so by taking local Ingredients and “transforming” them into plates that evoke ideas and emotions.
Located on Via Giovanni Antonelli, in the Parioli area, it is immediately upon entry that guests are drawn in by neutral colors and wood, the warmth exuded by staff expected from a Michelin-starred Restaurant and service particularly attentive on Monday evening where only three other tables were occupied over the course of 140-minutes.
Deliberately paced, and referencing everything from Chef Caceres’ Colombian childhood to time in Japan, diners are asked to decide between tasting menu and a la carte after Water is poured, the latter chosen out of desire for specific items and beginning with benign Wheat Crisps followed by far more interesting housemade Bread with a blended spread of Honey Butter and Olive Oil.
Dabbling in modernism, an iSi charger undoubtedly involved in Potato Foam with Octopus and Onions to whet palates, course one featured Metamorfosi’s signature “Carbonara Egg 65°” riffing Rome’s signature dish via immersion circulator with suspended Chicharrones while Scallop Ceviche approached a South American spice profile using Calabrian Sausage in place of Aji Peppers.
Whimsical again with Primi, Caceres’ S-foglia replacing Pasta with Broccoli surrounding Pork bathed by Almond Cream, “Encased” Risotto hinges more on the tableside preparation than anything else, a bit gimmicky though the taste and texture of Rice, Mushrooms and Hazelnuts are delightful.
Suggesting the €85 wild-caught Mallard “for two,” a tableside preparation plating Breast alongside Carob and Squash with its Seeds, steep-pricing became justified through the addition of satellite plates offering Confit with Chestnuts and Liver beneath Truffles lightly sweetened by Balsamic.
Using English Stilton wrapped in White Chocolate as a bridge to Dessert, an unexpected but enjoyable choice in Italy, it was after a somewhat protracted delay that “Malaga 2.0” arrived, the idea somewhere between Halo Halo and deconstructed Panettone thanks to Egg Yolk Ice Cream, boozy Raisins, Citrus and Bread.
Located at Via dei Coronari 65, not far from the river, Gelateria del Teatro is considered to be one of Rome’s best places for Ice Cream by some, a reliance on fresh Ingredients yielding some forty flavors daily with seasonal specials changing frequently.
Offering guests the opportunity to watch Gelato being made through a large window, both this location and one at Lungotevere dei Vallati open from 11h30 until 24h00, guests are unfortunately denied a taste before making purchases, which thus encourages a reliance on past favorites.
Also selling various Chocolates and Candies, questionably made on-site, three scoops were added to the top of a yeasty Cone for a bit more than Rome’s average, the arrangement not particularly eye-catching but Base luscious and creamy with good flavors of Pine Nut and Pistachio, though less from Torrone.
Forno Boccione is undoubtedly the Ghetto’s most famous bakery, and despite a lack of signage the bustling corner store remains jammed from open to close for slices of their famous Cherry Cakes and Kosher classics.
Also known as Pasticceria Boccione, and easy to miss given the simple storefront on Via del Portico d’Ottavia, the best way to locate this Bakery is by its nearly-constant line from 08h00 through 19h30 Sunday through Thursday, but only until 15h30 on Friday with workers appropriately off for a day of rest on Saturday.
An area of tumultuous history, the Jewish Ghetto’s formation by Pope Paul IV in 1555 segregating an entire community until its liberation in 1870, guests entering Boccione today will find little changed about the postage-stamp interior and even less altered as relates to the recipes.
Still adherent to dietary laws, in addition to antiquated rules such as one that did not allow Jewish persons to sell Dairy, the collection lining two cases plus the front window largely consists of unleavened Biscuits and Cakes, the Coconut Macaroon one stand-out thanks to its chewiness beneath char while an unlabeled braid resembling Challah was far harder but an elegant mix of Fruit, Nuts and Honey.
Not small in terms of portions, every item weighted to price, those seeking Rome’s best Biscotti owe Boccione a look for their Chocolate-studded specimen, though not at the expense of forgoing Cakes stuffed with Cherries – the Almond version delectable but still not on the level of slices featuring unsweetened Ricotta that sell out quickly, just as they did when originally cooked under a near-burned top to disguise the Cheese and shun Papal edicts.
Calamari e Broccoli – Pan fried Squid, Mashed Sicilian Broccoli
Mortadella Fatta a Mano – Handmade Mortadella, 36-month Parmesan Curls from Red Cows, Crispy Pastry Bread
La Burrata Pugliese con Pomodorini – Black Pepper, Sundried Cherry Tomatoes
Raviolo di Coda e Pecorino – Roman Oxtail, Pecorino Cheese, Foie Gras Sauce, Spicy Slow Cooked Figs
La Carbonara – Large Spaghetti, Crispy Pork Cheek, Three Peppers, Paolo Parisi Eggs, Pecorino Cheese
Baba – Mango Sauce, Red Fruits
Ciambelle – Chocolate
Espresso
Arguably Rome’s most well-known Trattoria, Roscioli Salumeria con Cucina was born from the Roscioli family’s nearby Antico Forno in 2005, and routinely packed by locals alongside tourists the execution is across-the-board excellent while service is abrupt and clearly unconcerned with whether traveling guests will return.
Family owned at Via dei Giubbonari 21, Rome’s historic center guaranteeing the Market-slash-Restaurant continuous foot traffic from open to close, those seeking seats are well-advised to make reservations weeks in advance, the ability to do so online certainly more accommodating than Felice a Testaccio or Cesare al Casaletto.
Ample in terms of offerings, in direct opposition to a tightly-packed space where eavesdropping becomes a necessary evil, it is once acclimated that a lengthy decision-making process begins, Bread from Antico Forno provided at cost alongside complimentary nibbles of Sausage, fresh Cheese and Eggplant.
More pricey than other similar spaces, but featuring an almost unparalleled collection of Cheese and Charcuterie, it was after a delay of almost thirty minutes that three Appetizers arrived simultaneously, lightly breaded Squid atop pureed Broccoli a fresh take on well-known flavors while both handmade Mortadella and milky Burrata were reference standard amidst complimentary accoutrements.
Wishing for a larger party so that more Charcuterie could be indulged in, and ironically grateful that only the Bread Basket’s Focaccia was compelling enough to be enjoyed past one bite, secondi was eschewed in favor of two Pastas, the Carbonara every bit as good as rumor has it while Oxtail Ravioli are made even more poignant by Sauce enriched by Duck Liver that is barely reined in by lightly spiced Figs.
Prepared to forgo Dessert, two courses already comprising ninety-minutes and guests fluent in Italian very obviously receiving preferential treatment, it was only Roscioli’s Baba that changed the plan, its €10 cost a bit steep for something so small while complimentary Cookies and Chocolate for dipping proved better in terms of both price and flavor.
Whether water from an ancient aqueduct has anything to do with it is debatable, but the 100% Arabica Beans roasted on-site definitely makes Sant’ Eustachio Il Caffè Coffee stand out, while Pastries have also held up their end of the bargain since 1938.
Located not far from the Pantheon, and open from 07h30 daily, it is once inside the storied space that guests are greeted briskly, the Beverage menu ranging from simple shots to Mocha while English-fluent servers are glad to offer their suggestions of what is most popular.
Now offering whole and ground Beans on-site or via Website, it is after paying that guests are encouraged to watch their drinks be made, the bold base minimally bitter with smooth nuttiness that pairs well to foam or Cocoa, not to mention a variety of housemade Pastries.
Rarely one to forgo the sweet stuff, it was mindful of the day’s aggressive eating agenda that only four items were selected, the pair of Lobster Tails seeing Nutella a touch too sweet in comparison to White Chocolate while the shattering Millefoglie and citrusy but somewhat soft Sfogliatella fared better.
Part of the Roscioli family since 1972, Antico Forno Roscioli provides Bread and Pastries for not only the family’s world-famous Restaurant but also their Café and several independent Restaurants throughout Rome.
Found just steps from Campo de’ Fiori, nearby shopping assuring plenty of foot-traffic, it is immediately upon entry that eyes will struggle to focus on just one thing, a bounty of Loaves versus slices of Pizza and Cookies against Panini all from an antique oven.
A bit more highly priced than most of the Eternal City’s independent Bakeries, and frigid on this particular January morning thanks to doors propped open, it was after perusal that seven items were procured, Pizza sold by weight passed over for similarly topped Focaccia that ranged mediocre to decent while Roscioli’s room temperature Sfogliatella fell far short of the exemplary versions available in Naples.
Moving next to Cornetti, the Italian Croissant here full of thick Crema that helped disguise poorly laminated Dough, better bites were found in a Sugar-shellacked Turnover labeled “Fagottini” and the equally sweet Donut stuffed with thick Blueberry Compote.
Located on the periphery of Rome’s popular Campo de Fiori, Il Forno Campo de’Fiori has been a popular place for Pastries, Panini and Pizza since 1880, the latter not ready just moments after opening on Monday but several sweets showing the sort of rustic goodness one expects from time and quality ingredients.
Open Monday through Saturday at 07h30, though Bakers are clearly present much earlier and continue to fold Dough in plain sight throughout the day, it is prior to entry that nostrils are greeted by the smell of Yeast, a variety of Loaves proving quite popular amongst early arrivals while Cookies, Tarts and laminated options are eaten mostly on the go by patrons en route to work.
English-friendly in terms of service, mostly-unlabeled shelves making this relevant to visitors curious about the contents of various Baked Goods it is only after thorough perusal that first-timers should make decisions, though leaving without Wine Biscuits or a spongy Coconut Macaroon would be a fool’s folly as both are reference standard.
Continuing with Corenetto, the fluffy Italian Croissant offered plain or filled, Fruits at Il Forno Campo de’Fiori come across bright and natural, whether in the case of Apricot Jam, stewed Blueberries or chunks of Apple filling the middle of Strudel better than most found in Germany.
Less convincing in terms of Biscotti, the fact that Il Forno Campo de’Fiori does not sell Coffee necessitating these dry Cookies be eaten elsewhere, a hidden gem on the case’s top shelf is labeled “Torta di Riso di Grazianella,” and inside it guests will find toothsome grains of Rice suspended in a Custard matrix not dissimilar to Portuguese Pasteis de Nata.
The inside of Seu Pizza Illuminati’s menu suggests “the past cannot be changed, the future cannot be stopped,” and with an eye on tradition Pier Daniele Seu pushes forward with bold Neo-Neapolitan Pies referencing Rome, seasonality and innovation.
Opened mid-2018, traction gained from La Pizza stall at Mercato Centrale generating the resources to build a brick-and-mortar Restaurant in southern Trastevere, it is prior to 19h00 Wednesday through Monday that guests without reservations begin to line up, some seventy seats quick to fill as a well-trained staff circulates the room at a brisk pace.
All white marble and polished black, a pink neon sign reading “in pizza we trust” adding color, there is no doubt Seu is aware of Instagram, but from the moment one begins to peruse choices it is evident Illuminati is no gimmick, and when beautiful bronze Suppli arrive the fact is confirmed by way of unparalleled lightness and well-sourced Ingredients.
Already highly ranked by 50 Top Pizza Awards, a hand-selected blend of native Flour and controlled fermentation creating a Crust that puffs up big despite a base that eats crisp like Roman-style, it is after more inspired starters like fried Pumpkin Risotto and “Lingotto” that Pies arrive, the Margherita clearly popular at surrounding tables but ideas like Carbonara using emulsified Egg Yolk and contrasting Bacon felt to be a more appropriate way to enjoy a first experience.
Leopard-spotted and as light as anything in Napoli, even the sweet-savory-smoky medley atop Seu’s “The Piglet in the Woods” not occupying a lot of stomach capacity after a lengthy day of eating, do be sure to save room for Dessert as deconstructed Cannoli with a block of cold Pistachio Cream and a particularly bitter “Tiramiseu” compete with the Pizzas for top-billing.
Well known for its refined versions of humble Roman classics, Felice a Testaccio has been serving the Testaccio district since 1936, and with reservation offered by phone only the clientele remains largely Italian while service is professional and deliberate.
Located at Via Mastro Giorgio 29, with bare-brick walls and subdued colors not dissimilar from other Trattoria throughout the Eternal City, it is shortly after 19h00 that diners are confirmed by paper ledger, seating across three tightly packed rooms soon to follow.
Not unknown to tourists, high marks on TripAdvisor seeing at least three tables in the first dining area home to English speakers, menus with translation suggest a wide-range of traditional plates, with staff more than happy to up-sell more pricey dishes such as Lamb, good bottles of Wine and side dishes such as the admittedly impressive Artichokes alla Romana.
Also with a location in Milan, both Restaurants offering daily specials and good value, it is under the same family’s ownership that Felice a Testaccio has operated for over eighty years, a lengthy wait for Bread soon followed by Cacio e Pepe mixed tableside into a thick and creamy consistency while al dente straws of Bucatini held an ideal amount of Tomato Sauce, Pork Cheek and Pepper.
Opting for a third Pasta alongside thinly pounded Veal draped in Ham, the Sauce imbued with Sage helping to tame a significant amount of Salt, those seeking Rome’s best Carbonara will definitely wish to compare Felice a Testaccio with Roscioli while the Restaurant’s version of Tiramisu takes a slightly different approach than others without much Flour or Sugar but plenty of creamy Custard, Bittersweet Chocolate and Coffee.
Now with a location in Los Angeles, Gelateria Fatamorgana first expanded inside Rome itself, and although both scoops and storefront in Monti are small the Gelateria that hashtagged #naturallygood has become a destination for both freshness as well as purity.
The brainchild of Chef Maria Agnese, her dedication to the art of flavors dating to a childhood in the kitchen with mom, it is inside the shop at Piazza degli Zingari 5 that guests will find ideas built on “No Tricks, Just Nature,” novelties like Almond Flower set adjacent standards such as Stracciatella for €1.50 a scoop.
“Motivated by curiosity,” and seasonally focused on the globe’s bounty, it is after perusing some 36 flavors that guests are encouraged to choose, Lactose-free Amarena Cherry vibrant atop Sicilian Pistachio without any added sweetness while Stracciatella and Dark Chocolate “Estasi” both focused on textural contrast, the latter by way of bitter Coffee Beans and toasted Hazelnuts.
Since 1916 Pasticceria Regoli has been home to Italian tradition, and at the street level storefront on via dello Statuto in Esquilino locals and tourists can be found lining up from Wednesday through Monday for Pastries from a diverse collection.
A presence in The Eternal City for more than a century, each and every product fabricated on-site from local and natural ingredients, it once inside the narrow space that guests must try to focus on which items look best, a Sicilian focus featuring Cannoli that are unfortunately pre-filled but still mostly-crisp alongside Rome’s famous Maritozzo here called “Maritozzaro” and topped generously with unsweetened Panna.
Offering outdoor seating along cobblestoned streets, and prices comparable to other Roman Bakeries, additional items sampled included a Baba au Rum that comes across a little less wispy than those sold in Naples while the Lobster Tail was flaky and delicious around boozy Egg Custard.
Beppe Giovale – Soppressata, 6 Year Parmigiano Reggiano
Il Trapizzino – Trapizzino con Pollo alla Cacciatora / Il Trapizzino – Trapizzino con Parmigiana di Melanzane
La Pizza Pier Daniele Seu – Amatriciana Pizza w/ San Marzano Tomato Sauce, Guanciale, Pecorino Cheese, Black Pepper
Martino Bellincampi – Cacio e Pepe Suppli / Martino Bellincampi – Pasta Fritta Amatriciana
Housing some of Rome’s biggest names in Food, and only a half-hour from FCO by train, it is merely 60-minutes after landing that guests visiting The Eternal City can be eating Charcuterie, Cheese, Pizza and Pastries at Mercato Centrale Roma.
Building on the success of a similar project in Florence, Mercato Centrale opened in October 2016, and occupying a former afterhours meeting place for railway workers the two-storied section of Stazione Termini Roma is nothing short of a dining destination from 08h00 until 23h59 daily.
Found at via Giolitti 36, and easily accessible from any part of town by way of Metro or bus, it is immediately upon entry that Mercato Centrale’s quality becomes evident, balls of fresh Mozzarella visible on one side while Baked Goods from Bonchi occupy the left.
Crowded but spacious, a variety of seating options ranging from counters to tables found adjacent various booths, guests in need of a drink merely need flag down a waitress, everything from Cocktails to DOP Wine available to compliment dishes ranging from Beppe Giovale’s well-sourced Charcuterie to Ramen by Akira Yoshida.
A source of fresh Produce to locals, but equally home to a Restaurant from Oliver Glowig, it is strongly recommended that first-timers take at least one lap before making decisions, though those looking to save time should consider starting out at “La Pizza” by Pier Daniele Seu as lines grow long for made-to-order Pies during peak times.
With a Pizza from the man behind Seu Pizza Illuminati waiting to be stretched and fired, a walk across the dining area to Il Trapizzino should be the next step for many, the invention of Stefano Callegari essentially a hemisected slice of Focaccia stuffed till overflowing with classic Roman recipes such as tender Chicken Cacciatore or breaded Eggplant Parm.
Returning to La Pizza after ten minutes, a pair of wood-fired ovens and staff of five working non-stop, suffice it to say that Seu’s Amatriciana is nothing short of a steal at €10, the fluffy cornicione evidence of lengthy fermentation with good blistering while toppings of San Marzano Tomatoes, Black Pepper and Pork Cheek nicely replicate one of Rome’s most well-known Pastas.
Left to decide between sweet and savory to finish, and eventually deciding on the latter based on this day’s agenda, fans of fried Food should not overlook Martino Bellincampi, the “explorer” of this ancient and universal cooking style using Peanut Oil to produce everything from Fish and Chips to creamy Cacio e Pepe Suppli and surprisingly elegant Pasta Fritta Amatriciana.
Beef Hot Links, Jalapeno & Cheese Hot Links, Smoked Turkey Breast, Smoked Chicken
BBQ Beans
Mac & Cheese
Creamed Corn
Housemade Chocolate Cake
Housemade Banana Pudding
Now 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 January 2016, it was ten minutes prior to lunch that the smell of Big B’s Texas BBQ began to drift from the conference room, staff quick to arrive for what was once again an overabundance of smoked Meat, housemade Desserts and Sides.
Already an office favorite, and even more convenient now that owners Brian Buechner and Natalia Badzjo have taken over the former Andre’s Bistro & Bar, guests this Wednesday found familiar favorites hot and fresh, the inclusion of all necessary plates, utensils and serviceware a given just as it has always been.
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, there was really no surprise when Macaroni and Cheese as well as Hot Links were quickly depleted, and with the addition of Sausage speckled by Jalapeno and Cheddar those craving extra spice also got their fix.
Not reliant on gimmicks, just real-deal ‘cue at a fair price, additional Meats included Pulled Pork and Chicken, the latter a special request that was shockingly juicy while BBQ Beans and Creamed Corn performed admirably as side dishes.
Upping the ante with former Marché Bacchus Chef Amanda Hamilton at location #2, the opportunity to bring Big B’s Texas BBQ across town not left to chance by a team who has always adhered to high standards, Dessert consisted of classic Banana Pudding and dense Chocolate Cake, both upgrades on the Restaurant’s already delicious collection of Cakes and Pies.
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.
RECOMMENDED: Fatty Brisket, Hot Links, Smoked Turkey, Mac & Cheese, BBQ Beans, Cream Corn, Chocolate Cake, Banana Pudding.
AVOID: N/A.
TIP: Available via Yelp! Online Ordering, GrubHub, EZCater or calling the Restaurant directly the staff at Big B’s makes catering easy and efficient in addition to offering great value on the dollar.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Cold Bean Curd Noodles with Housemade Scallion Oil
Noodle with Scallion Oil and Shanghai Soy Sauce
Fish Wonton Soup
Shanghai Duck
House Fried Rice with Shrimp
Offering everything from locally owned Weera Thai Kitchen to Sin City’s first outpost of international Dessert chain 85 Degree Bakery Café, Shanghai Plaza is a brightly-lit beacon, and if one is looking for a true “flagship” in the plaza at 4266 Spring Mountain Road the standout so far has to be Chef Jimmy Li’s ShangHai Taste.
Tucked inside Suite 104 of a two-story complex on the corner of Arville Street and Spring Mountain Road, it is upon entry that eyes are immediately drawn to Chinese-born Chefs working inside the restaurant’s glass prep-room, and with Chef 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 ~40 guests from 10am daily, pacing still a work in progress but improving daily under the tutelage of business partner Joe Muscaglione, it is upon checking in at the hostess stand that guests are led to one of eight tables, the largest able to comfortably seat ten beneath speakers playing everything from Shanghainese hip-hop and mandopop to hardcore punk or electronic dance music.
Smart to call-ahead, or use Yelp! Online Check-In, those required to wait will discover several unique imports next door, and by the time one is done perusing beauty products alongside quirky confections a table will be ready with full view of ShangHai Taste’s modern kitchen.
Affordable without skimping on Ingredients, all thanks to Chef Li and Joe Muscaglione’s hard work, a distinctive feel is ensured by the fact that almost every single item on-site is imported from or near Shanghai, and with Condiments as well as Tea and Water present on every table all one needs to do after seating is figure out which delicious dishes to order.
Sharing several Shanghainese favorites, but keeping the menu fairly concise in comparison to many, 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 unique fried version entitled Sheng Jian.
Able to accommodate most dietary preferences, Shanghai Scallion Pancakes crispy and 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 with 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, Soups are additionally a good choice during colder months, the housemade Tofu a favorite carried over from Niu Gu while Fish Wontons eat lighter than versions filled with Pork or Beef without tasting “fishy” at all.
Undoubtedly most popular for Xiao Long Bao, though selling out early of Angus Short Rib and Shanghai Style Pork Ribs on this particular Saturday, it was in brined Duck slick with Soy that solace was found, a similar sort of flavor found amidst Veg-friendly Noodles, though even more delicious were the Stir-fried Rice Cakes traditionally known as Chao Nian Gao.
FOUR AND A HALF STARS: Only open for two-weeks, Chef Jimmy Li and Joe Muscaglione could have never anticipated this much business so soon, but for those with a modicum of patience please rest assured that such well-prepared Cuisine at an affordable price is more than worth the effort – even if it requires an Uber both ways from the Strip
RECOMMENDED: Sheng Jian, Kao Fu, XLB, Shanghai Fried Rice Cake, Cold Bean Curd Noodles with Housemade Scallion Oil, Fish Wonton Soup.
AVOID: Thus far doing twice the amount of business originally projected, menu items do sell out from time-to-time, and arriving toward the tail-end of Lunch or Dinner is thus not currently recommended.
TIP: Open daily from 10:00am until 3:00pm and 5:00pm until 10:00pm. Call 702-570-6363 or hop on Yelp! to Check-in and save time.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
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 home.
Already Las Vegas’ premier bakery for French Pastry, guests visiting in January can celebrate Epiphany (January 6th) all month long with a traditional Galette des Rois, which is served to mark the day the Three Kings visited the infant Jesus.
Sold for just $17, and enough to feed 4-8, diners can expect the royal treatment when enjoying this traditional tart made with laminated Pastry, Butter and ground Almonds, but be sure keep an eye open for the Fete des Rois, a small object made of porcelain, placed inside.
Never lacking for choices, whether savory or sweet, one must also pay close attention to the counter display on entry, Almond Croissant always mandatory while additional highlights from a recent visit included Baker/Manager Christophe’s frosted Cinnamon Roll and the all-new Crunch Chocolate House that is nothing shy of a textural masterpiece.
FIVE STARS: Only getting better with time, from world-class Pastries to Tartines and Sandwiches, Rosallie remains a cozy respite with the sort of environment, service and Cuisine one simply doesn’t find many places these days.
RECOMMENDED: Cinnamon Roll, Crunch Chocolate House and calling 702-998-4121 a day in advance to assure availability of the Galette des Rois.
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.
