With three, soon to be four, Southern California locations plus spots in Chicago, Boston and New York Dayglow is not only a Roaster but also the importer of many international contemporaries, the Nordic influence evident in everything from Beans to interior design.
Offering no less than twelve styles of Beans, most available as Pour-over but some as Espresso or Coldbrew plus Cocktails, guests are invited to sit inside or outdoors while enjoying their beverages with or without Pastries from the likes of Bakery By Jiyoon.
Owned by Tohm Ifergan and priced appropriate to Silver Lake those who enjoy Colombian Beans will find Dayglow’s “Decadent” smooth with lingering Chocolate notes well-suited to a Vegan Black Forest Hand Pie while the Kouign Amann tries to remedy its flaccid crumb with an exaggerated caramelized Sugar base.
Long departed from Saison, at one time America’s best Restaurant, Josh Skenes reemerged in Los Angeles May of 2024 with Leopardo, the former La Brea Bakery in Mid-Wilshire converted into what the Chef calls “a raw bar with Pizza.”
Always fanatical about Ingredients, this newest venture following his Michelin 3* years in San Francisco plus Angler in its focus on the best natural products available, Leopardo finds Skenes focused on rare terrain that is elegant yet casual with service far outpacing the price point for LA.
Self-described as “unfamiliar takes on the familiar,” a Pavesi Pizza oven capturing attention on entry, it is amidst brick and assorted artifacts that guests are seated to peruse the daily menu while the likes of Phil Collins and Prince play medium-loud overhead.
Only accepting reservations a week in advance so far, though walk-ins are welcomed, most will elect to begin with Cocktails including the two-part Bloody Mary, silky frozen Rose or the sweet yet savory “Neo White Russian” that rethinks the classic in a good way.
Best visited with a group, in this instance enough to share two of everything, starters include everything from Deer Tartare with crisps and spoonable Marrow to a classic Cesar or the “Cali-prese” featuring individually skinned Tomatoes that capture the essence of California Summer.
Also offering Olives, Oysters, Crudo and spicy Pickled Vegetables, plus a faultless Avocado in vibrant gel tinged by smoke, there’s no denying the spotlight nature of Leopardo’s crunchy yet yielding Polenta Waffle awaiting the addition of aged Osetra caviar, Barbecue Corn-cob Maple Syrup and Bordier Butter.
Turning attention to Pizza, four available on the evening after a power outage, Leopardo’s crust is the result of nine Flours plus Wild Yeast and a 48-hour ferment that bubbles big around the cornicione to yield an open web that is crisp yet chewy and ever so slightly sweet.
Predictably taking no shortcuts in terms of toppings, the Sauce canned by Skenes using Early Girls and Mozzarella housemade with Straus Creamery Milk, guests will find a classic Margherita alongside “Re-Marinara” enlivened by Smoked Ham and a sidecar of cool Stracciatella plus an all-new White Pie and “Hello Satan” loaded with Chilis, Salumi, Garlic and a kiss of Honey.
Offered without a Beef entree on Saturday, though Wild Boar Meatballs featuring a smooth grind and lots of complexity are available for carnivores, Tilefish comes grilled tender atop smoky Fish Sauce before concluding in desserts including Soft Serve, feather-light Tiramisu and a golden Blackberry Hand-pie.
Opened in 2023 as a collaboration between Metro Pizza’s John Arena and Chris Decker along with Steve Muller and Donna Baldwin Truly Pizza is the realization of a dream, its location in the center of Dana Point almost immediately finding success thanks to a combination of passion and craftsmanship focused around California’s bounty.
Built in an idyllic setting, the ocean breeze cooling a two-story outdoor space designed by Ted Berner & Dayna Lee, it is shaded by Lemon trees that guests are invited to peruse a menu of Pizzas, Salads and Appetizers including specials such as vibrant Tomato Carpaccio decorated by Feta, Shallot Vinaigrette and house-blended “Everything” Seasoning.
Relaxed in terms of setting despite serious ambitions to build a community gathering place, a goal thus far met by great Food and pleasant service, those familiar with Chris or his @everythingbutanchovies Instagram will not be surprised to know that everything is as beautiful as it is delicious from crispy golden Fries to the “Champion Cheese” and its airy cornicione.
“Informed but not bound by tradition” per Arena, a reluctant icon of the industry for 40+ years, Pizzas come round or squared with the latter not-unlike a Sicilian, first bites of “Smoky Vodka” light with a good crunch and tons of complexity while “Sweet & Spicy” ups the ante further via creamy Stracciatella plus Mike’s Hot Honey.
Perfectly suited for Southern California Summer, local Farms making an appearance in Produce as well as Dairy, Decker’s “Umami Mushroom” nods to Las Vegas China Town with spectacular results, and for those lucky enough to receive a nod from the kitchen “Industrial” takes its Sesame Seed Crust in an entirely different direction by charring it beneath simple yet superior Tomato Sauce and molten Cheese.
Turning to Marin County’s Straus Creamery for Dessert, Soft Serve in five styles available until Truly opens a space to make its own Gelato, suffice it to say that excellent Ingredients are again allowed to shine whether simple with Olive Oil and Sea Salt, decorated as organic Spumoni or as the centerpiece of a Float.
Buttermilk Old Fashioned – Buttermilk and Sour Cream Nutmeg Cake Donut, Glaze
In So. Cal one is never far from a Donut shop, and although JD Flannel Donuts & Coffee in San Juan Capistrano only opened in 2019 their focus on quality Ingredients plus old-school technique has rocketed them to stardom including a recent ranking as California’s best Donut per Yelp!
A small batch shop in the middle of a Strip Mall, flanked by launderers and vitamins, guests line up before the 7am opening Wednesday through Sunday for seasonal flavors such as plump Blueberries in moist Cake enrobed by tangy Lemon Glaze.
The brainchild of John Miller and Dave Rhode, J and D respectively, it is inside the shop that guests will notice a bakeshop buzzing with activity while servers rush to keep up, though after one bite of a faultless Bear Claw filled with Apples, Cinnamon and Cream any inconvenience is quickly forgotten.
Similarly priced as Sidecar or Blue Star, roughly $5 a piece, fans of Old-Fashioneds will find JD Flannel’s crisp overlying the melt-in-your-mouth center while Pure Maple and Chocolate Chipper range from simply delicious to overly-complicated yet unforgettable.
Located at 9435 West Tropicana Avenue inside Crossroads Plaza Shopping Center and open 24-hours Pinkbox Doughnuts remains Las Vegas’ premier spot for Artisan Doughnuts, just as it has since debuting over a decade ago.
More and more social-media savvy over the years this visit entailed far beyond the usual “OG Classics,” and although PinkBox’s Old Fashioned Cogwheels are still Las Vegas’ best additional traditional choices are mostly as expected making “Fancy Pancy” or “Show Off” choices a necessity.
Often beginning with a Fritter, this day no different and the resulting bite packed with Cinnamon plus Fruit, it was after others made selections that Crumb Bum continued the gluttony, its Cake Crumble and buttery base a 1-2 punch of textures.
Fully committed to clever nomenclature, Roberto Armanino’s famous Caramel Cheesecake now “The Caramelo,” “Love My PB&J” succeeds thanks to Housemade Raspberry Jam and plenty of creamy Peanut Butter while “John Lemon” uses Graham Cracker Streusel for texture atop a Bismarck stuffed with Housemade Lemon Filling.
Replenishing supply as necessary, high volume assuring everything is fresh, “Vegas Cream” and “Mr. Blueberry” each achieve high marks while “Holy Peanut Butter” upgrades the traditional Bismark by way of airy Peanut Cream Cheese beneath a quartet of toppings.
Family owned and operated from the start, Dominic Sang bringing family recipes from a Texas Doughnuttery to Sin City in October 2015, guests entering Glaze Doughnuts will notice little has since changed about the shop in 8 years while a soft base and creative toppings earn “Best of Las Vegas” accolades annually.
Located on Fort Apache Road, fair prices and friendly service undoubtedly part of Glaze’s appeal, what the shop lacks in selection is more than made up for in quality compared to the likes of Dunkin, Krispy Kream or other spots nearby.
Largely built on Yeast Rings, though undersized Fritters perform admirably, fans of simplicity will find Maple Frosting far more subtle than most while Chocolate and Vanilla Glaze are also of excellent quality with or without additions such as Cereal or Candy.
Not over-the-top, but balanced and complex, Ube and Coconut dazzle atop a fluffy leavened base while Peanut Butter and Jelly do the same, though if one is seeking Glaze’s top choice the decision comes down to Blueberry Cinnamon Toast, Churros and Horchata or Matcha Green Tea Pistachio that delivers sweetness beneath toasty notes.
Seasoned Fries – Naked City Fries seasoned with Salt, Pepper and Parsley
Buffalo Chicken Fries – Naked City Fries, Blue Cheese Dressing, Crispy Chicken, Frank’s Red Hot, Mozzarella
Bread and all the Spreads – Sea Salt Focaccia, Butter with Garlic Oil, Chile Oil, Ricotta with Basil, Truffle Oil with Balsamic
Roasted Garlic Buns – Naked City Pizza Sauce
Pizza Egg Rolls – Pepperoni and Mozzarella hand rolled into Egg Roll Wraps. Served with Naked City Pizza Sauce
BBQ Wings, Fries
Guinea Pie – White Garlic Sauce, Spinach, Grandma’s Meatballs, Mozzarella, Ricotta
Buffalo 22 – White Garlic Sauce, Mozzarella, Pepperoni, Sausage, Roasted Garlic Crust, Crispy Garlic, Hot Honey
Forever a favorite for on-site catering, though the Blue Diamond Road “Express” location will soon shutter, it was during Game Seven of The Stanley Cup Finals that four guests sat down at Office Bar to enjoy some of Chris Palmeri’s classic creations from Naked City Pizza.
A smoky Bills Backer Bar with gaming, service predictably catering primarily to guests seated at the counter sipping beer, it was at a center island that menu items were delivered hot and fresh as prepared in the kitchen.
Still slinging Sin City’s best Chicken Wings, ten flats devoured in minutes, Fries remain a necessity whether seasoned or slathered in Red Hot plus Blue Cheese while Pizza Egg Rolls are weighty but delicious as ever.
Recently adding Focaccia to a list that also includes world-class Knots, a quartet of Spreads available highlighted by creamy Ricotta in Basil Oil, no trip to Naked City is complete without Pizza including the sweet n’ savory “Buffalo 22” or Diners, Drive-Ins and Dives famous Guinea Pie featuring White Garlic Sauce and Grandma Palmeri’s Meatballs.
Despite signage suggesting Summer House Santa Monica the location inside Durango Casino & Resort is actually Lettuce Entertain You’s first branch of the “California-inspired Restaurant” out west, and regardless of what might be inside the Cookie Bar out front is a sight for sore eyes.
Taking a Spago-esque approach to Market-fresh fare, think Pizzas and Pastas plus plates from an all-wood grill, it is for roughly $5-6 each that guests will find a dozen or more daily baked good including everything from classic Chocolate Chip with big dark chunks to Rice Crispy Treats with or without bits of Oreo in the mix.
A natural feeling space bathed in light, Rockwell Group taking on LEYE’s first off-Strip venture, guests not fond of Cocoa will find “Birthday Cake” far outpacing crumbl’s famous Frosted Cookie while both glazed Lemon and Peanut Butter eat soft and chewy within a gently crisp rim.
Recently impressing with a “Cinnamon Roll” Cookie, think fully-glazed Gingersnap with more Butter and less Spice, Summer House’s Apple Oatmeal Cookie reminisces of Autumn Apple Crisp in portable form while the Brownie and Blondie both benefit from excellent Ingredients cooked soft with lots of Butter.
Now serving Sin City for over four years it was via online ordering that Wicked Donuts were picked up on Thursday, execution more dialed-in than prior with a bevvy of new choices.
Offering roughly two-dozen flavors daily, in addition to freshly-fried minis available in a keto-friendly fashion, any discussion of Wicked Donuts should begin with the base, buttery Brioche or toothsome Cake enjoyable beneath tangy Buttermilk or Vanilla Glaze, though upgrading to Chocolate or Maple is highly advised.
First indulging in old favorites, Caramel Sutra continuing to occupy rarefied air as one of Las Vegas’ best Donuts while the Lemon Meringue Pie outperforms many local plated Deserts.
Eschewing Artificial Colors or Preservatives, a fact pertinent to Cream-filled choices including a delightful Cannoli Cream Puffernut, suffice it to say that most will not last long whether it be decadent Tiramisu or the more nuanced Guava Cheesecake.
Executing Ansel’s invention well, available filled or coated in Cinnamon-Sugar, PB&J continues to impress in its subtlety while Ube Cheesecake rides a trend but does so while retaining lightness rarely seen elsewhere.
Beef and King Oyster Mushrooms in Black Pepper Sauce
Signature Fried Chicken
Steamed Chinese Broccoli
Chocolate Xiao Long Bao
Now expanding to Dallas and the Southwest Vegas Valley 4 years after opening, despite growing competition, it was as a party of five that diners enjoyed an outstanding meal at ShangHai Taste on Tuesday evening.
Tucked inside Suite 130 of a complex on Rainbow Boulevard it is upon entry that eyes are immediately drawn to Chinese-born Chefs working inside the restaurant’s glass prep-room, and with Chef Jimmy Li’s time at 3 Villages, 1900 Asian Cuisine and Niu Gu well-known to fans the fact that everything on-site is made from scratch should come as no surprise.
Seating approximately 60 guests from 11:00am until 9:00pm seven-days-a-week it was with warm greetings that twelve items were received, many old favorites but also all-new head-on Shrimp and Shrimp Wonton Soup plus Fried Chicken.
Affordable without skimping on Ingredients, all thanks to Chef Li and Joe Muscaglione’s dedication, a distinctive feel is ensured by the fact that almost every single item on-site is imported from or near Shanghai, and starting with Soup Dumplings, or XLB, fans will be happy to know ShangHai Taste’s set a high standard whether made with Pork, Shrimp, Crab or Beef.
Able to accommodate most dietary preferences, fried Soup Dumplings in two varieties a winner to all but vegans, those eschewing all Animal products will likely gravitate to green Dumplings, though even more interesting bites are found in the form of Cold Bean Curd Noodles slicked in Scallion Oil or springy Kao Fu.
Built on family recipes handed down to Chef Li, his Fat Noodles with choice of Protein always a crowd-pleaser, Dumplings taste wonderful with or without spicy Oil or Soy while Black Pepper Beef rivals the best in town.
Unquestionably Las Vegas’ top choice for French Pastry over the past 8+ years Rosallie Le French Café continues to show well on-site or to-go, a Monday morning delivery finding Pastries carefully arranged with several still warm and both the Croissants as well as the Danishes still the best in town.
Attached to a “luxury living” complex where $3200/mo will get you a 16’x13’ living space Magic Donuts & Coffee comes from Bacchus Management Group, and although Spruce may have lost its Michelin Star the $5-6 Sourdough Donuts here rank among the best citywide.
Part of Potrero Hill, a pastel shop featuring friendly service plus plenty of nearby parking, guests visiting Magic Donuts & Coffee will find Donut Hole samples on entry plus a dozen daily choices listed adjacent several styles of Coffee.
A different type of Donut, the Sourdough base featuring plenty of oomph and chew, suffice it to say simple Glaze lets the natural leavening show while flavors featuring Fruit better quell the Sourdough’s robustness.
Also featuring Lemon Meringue beneath a toasty dollop, or filled Bismarks like Boston Cream, fans of Syrup will find Maple Pecan delightful not only in terms of taste but as a result of textures varying from smooth Custard to Nuts that are candied and toasted.
Owned by Tal Mor and Jodi Geren of The Mill and Four Barrel Loquat Bakery taps former Tartine pastry chef Kristina Costa to create a menu that draws inspiration from Mor’s roots in Israel and Eastern Europe.
Located inside the former 20th Century Cafe space in Hayes Valley, a small footprint with just a few tables adjacent the Pastry case and Espresso machine, guests arriving early will find servers pleasant and offerings bountiful whether one seeks sweet or savory.
Skipping Bourekas and opting for the former, prices comparable to other Bay Area artisans, first bites of Lemon Poppyseed Cake prove remarkably moist thanks to Frosting and Jam while Cookies harness Tahini and Pistachio Butter to rein in sweetness.
Not about to miss the celebrated Babka, available in four daily flavors, Loquat’s are served in laminated swirls surrounding Butter and Ingredients such as Cinnamon Date or Poppyseed Walnut while a dense Brownie flecked in Sea Salt sees Halva add nuance.
the g.o.a.t. fried calzone – mozzarella, prosciutto cotto, ricotta, sauce
New York Pepperoni Slice
Detroit style ray j- tomato sauce, mozzarella, thin pepperoni, thick pepperoni, basil, burrata, fermented honey, parmigiano reggiano
Opened late-winter 2023 in an art deco building on Shattuck Square Pizzeria da Laura sees longtime Tony Gemignani collaborator Laura Meyer strike out on her own, and as anyone familiar with the Chef’s Pizza can tell you the results set a high bar for competition across the Bay Area.
A warm space in quirky Berkeley, with Slices available from a separate window until 4:00pm, it was after warming up with a folded triangle balancing char and pliability that guests sat down inside the Restaurant with a view of the NHL Finals on TV behind the bar.
Offering cocktails and a fair-priced Wine list, plus Appetizers and Pasta, the star of the show is expectedly Pizzas in one of four styles plus a “G.O.A.T.” Calzone plump with Cheese and Sauce plus Prosciutto that remains impossibly light despite the fact that its fried.
A veteran of Tony’s Pizza Napoletana, not to mention awards in competition abroad as well as at Pizza Expo in Las Vegas, Pizzeria da Laura focuses mainly on pan-style with the Sicilian admittedly tempting but a Detroit Pie dialed up by Fermented Honey too faultless to resist.
Having first tasted Humphry Slocombe in 2009 while visiting San Francisco it was exciting to learn the brand has since expanded to the East Bay.
Owned by Jake Godby and Sean Vahey, the plain-Jane appearance of their Mission flagship transported to Berkeley with equal nonchalance, it was in perusing twelve flavors with tastes of five that decisions became easy – a single scoop of Cinnamon Roll nearly as good as Jeni’s while Secret Breakfast in Espresso with Bourbon Caramel still sees caramelized Cereal shine through with a yeasty linger.
Debuted at the end of the pandemic in response to an ethnic slur Dago Bagel from Tony Gemignani is one of three concepts inhabiting 728 Vallejo Street, and from Thursday through Sunday beginning at 08:00am guests are welcome to enjoy everything from true New York Style Bagels to housemade loaves and traditional Italian Pastries made with skill and love.
A change of pace for the lauded Pizza maker, a man whose name is nearly-synonymous with North Beach, it is inside the shop that acts as both Bakery and storefront that guests will meet well trained staff and pleasant servers more than willing to discuss products and production at length.
Beginning with Bagels, developed in conjunction with Adam Sachs, Dago’s collection spans from Pride to Everything and from stretchy skin to a dense interior with good chew the “best” is a matter of personal opinion whether toasted with Cream Cheese or plain.
Liberally using Malt and a Cuppone Panettone deck oven imported from Italy, plus stone-ground Flour made on-site, visitors attention is next drawn to Toscano Brothers including “Gold Standard” Baguettes and Organic Sourdough Ace Pagnotta incorporating Spelt, Rosemary and Olives into a 40 year old Sourdough starter.
Trending sweet from here, a Sour Cherry and Chocolate Batard souring local produce and TCHO Chocolate, Tony’s “Piattina” cuts a wide swath of textures and flavors before Antonio’s Italians Pastries rounds things out with classic Rainbow Cookies and world-class Lemon Ricotta Cake plus silky Budino hidden alongside Prosciutto and Mortadella in the cold case.
Buttered Pandesal, Lobster and Crab Aligue Curry Dip
Dungeness Crab and Spring Vegetable Crepe, Lumpiang Sariwa, Asparagus, Pistachio, Poached Egg
Labeled as “contemporary Filipino cuisine” Abacá pairs the talents of Chef Francis Ang and JBFA nominate Pastry Chef Vince Bugtong to create a menu better viewed as California Cuisine through a Filipino lense.
Located off the lobby of Kimpton Alton Hotel near Fisherman’s Wharf, Mrs. Dian Ang in charge of operations for the organic space with indoor and outdoor seating, guests are ushered to seats by stoic hostesses prior to greetings by servers eager to please.
Hosting Panaderia Abacá inside the Restaurant, a counter open for weekday Breakfast and weekend Brunch, guests are invited to peruse Chef Bugtong’s creations prior to making decisions and although prices trend high both the savory-sweet Bibingka and filled-to-order Ensaymada are exemplary.
Dissimilar from daytime to Dinner, the later focused on skewers and share plates, Brunch features light interpretations of classic dishes loaded with nuance – Pandesal excellent on its own but better smeared with Crustacean Curry and a fresh Lumpiang shining thanks to Summer’s bounty, a runny Egg, lots of Crab and textural components.
Located just off the 405 in Inglewood is Randy’s Donuts, this year celebrating its 70th year slinging fried Dough under an iconic 32-foot sign 24/7, and now growing the name globally with 20+ locations stretching to South Korea and Dubai – or in this case Sin City.
Unimpressive in 2015 at the Original, though new outposts trend cleaner without the cash-only policy, Randy’s on South Rainbow Boulevard opened in August 2022, recipes reportedly unchanged since day one though premium toppings and savory items have been added.
Busy at noon on a Tuesday, though a full selection was available, it was in exchange for $50 that two dozen Donuts were received, the Apple Fritter far better than those at Randy’s flagship thanks to crackling Glaze over a soft center while the laminated “Crondy” failed to rival Pink Box or Coco.
Recalling Cake Donuts greasy, Randy’s Red Velvet actually performing well, Maple Frosting is featured abundantly with taste artificial but pleasant in comparison to Chocolate that is undoubtedly cheap and applied too thick.
Doing justice to Jelly Donuts, Strawberry trumping Raspberry or Lemon, Randy’s Bear Claw is something of a hidden gem thanks to good rise and plenty of filling that trends less sweet than many thanks to an abundance of Cinnamon.
Well-priced in the current market, “cheaper-by-the-dozen” offers growing less common, Cereal-topped specials execute as expected while Maple Raised with Churros and a big spiraled Cinnamon Roll both prove worth the cost and calories.
Dark Chocolate Fantasy Cake, Chocolate Ganache, Chocolate Ice Cream
Key Lime Pie, Graham Cracker Crust, Whipped Cream
Located at Hughes Center since 1997 Lawry’s The Prime Rib can safely be described as a Las Vegas icon, and although both Dallas and Beverly Hills have outposts that does nothing to dampen an Art Deco dining room and service on par to what one will find at some of The Strip’s top Steakhouses.
Known for Meats carved tableside from gleaming carts, though Certified Angus Steaks and fresh Seafood are also available, Lawry’s experience begins with check-in at the hostess’ podium, a trip to the lounge favored by some while most won’t wish to delay the main event.
Lavish without being stuffy, curved banquettes and tables each available, guests dine in a lively environment fueled by Wine or Cocktails poured shortly after the arrival of warm Sourdough Bread.
Smart to order some starters, though those seeking lunch in under an hour could surely achieve such with Salad, a Sandwich or Prime Rib plus sides, Lawry’s Cheesy Onion Fondue outpaces Calamari with Remoulade while the “Famous” Spinning Salad is a polarizing experience mostly thanks to the inclusion of Beets.
Offering Roast Beef as a full-Dinner or a la carte, the former inclusive of Salad, Mashed Potatoes and Yorkshire Pudding, the quality of Lawry’s Prime Rib is evident in terms of taste, texture and appearance while additional sides range from luxurious Creamed Corn and Spinach to crispy Fries.
Not forgetting extra Au Jus, nor sizzling Mushrooms and Whipped Cream Horseradish for fans, Desserts come at the bargain price of $11-12 each for Coconut Banana Cream Pie that is heavy on the Cream plus seasonal Key Lime Pie, Chocolate Cake and Sticky Toffee Pudding better than one will get from Gordon Ramsay.
Now expanding to Dallas and the Southwest Vegas Valley 4 years after opening, despite growing competition, it was as a party of four that diners enjoyed an outstanding meal at ShangHai Taste during the Grand Opening festivities.
Tucked inside Suite 130 of a complex on Rainbow Boulevard it is upon entry that eyes are immediately drawn to Chinese-born Chefs working inside the restaurant’s glass prep-room, and with Chef Jimmy Li’s time at 3 Villages, 1900 Asian Cuisine and Niu Gu well-known to fans the fact that everything on-site is made from scratch should come as no surprise.
Seating approximately 60 guests from 11:00am until 9:00pm seven-days-a-week it was with warm greetings that twelve items were received, many old favorites but also all-new head-on Shrimp and Fish Wonton Soup not enjoyed in a while.
Affordable without skimping on Ingredients, all thanks to Chef Li and Joe Muscaglione’s dedication, a distinctive feel is ensured by the fact that almost every single item on-site is imported from or near Shanghai, and starting with Soup Dumplings, or XLB, fans will be happy to know ShangHai Taste’s set a high standard whether made with Pork, Shrimp, Crab or Beef.
Able to accommodate most dietary preferences, fried Soup Dumplings in two varieties a winner to all but vegans, those eschewing all Animal products will likely gravitate to green Dumplings, though even more interesting bites are found in the form of Cold Bean Curd Noodles slicked in Scallion Oil or springy Kao Fu.
Built on family recipes handed down to Chef Li, his Fat Noodles with choice of Protein always a crowd-pleaser, Dumplings taste wonderful with or without spicy Oil or Soy while Fried Rice rivals the best in town.
