Dandelion Chocolate
Coffee shop · South Las Vegas ·
Bean-to-bar chocolate & coffee, espresso drinks, pastries
Bean-to-bar chocolate & coffee, espresso drinks, pastries
"Open until 9 p.m., this chocolatier, originally based in the Bay Area, is tempting for its window display of chocolate treats — but the coffee offerings are equally impressive. Order a satisfying espresso or pour-over — or indulge in drinks made with single-origin chocolate like a Marocchino that combines European drinking chocolate with double espresso and cocoa-nib whipped cream. The chic minimalist interior is highly Instagrammable, too." - Janna Karel
"Open until 9 p.m. this chocolatier is tempting for its window display of chocolate treats — but the coffee offerings are equally impressive. Order a satisfying espresso or pour-over — or indulge in drinks made with single-origin chocolate like a Marocchino that combines European drinking chocolate with double espresso and cocoa-nib whipped cream." - Janna Karel
"I learned that Dandelion Chocolate at The Venetian has reopened its store carrying only its retail line, including The Single Origin Truffle Collection, Hot Chocolate Trio, and Sea Salt Caramels; beverages such as frozen chocolate and pastries may return in May or June, while executive pastry chef Lisa Vega and the kitchen team work on the build out of a new off-site kitchen." - Susan Stapleton
"As a craft-chocolate innovator, Dandelion’s full-color book beautifully walks through the bean-to-bar process, and I enjoyed the dessert recipes — chef Lisa Vega’s s’mores and chocolate chip cookies are especially tempting bedside reading." - Becky Duffett
"Making Las Vegas the first U.S. city outside San Francisco with a permanent cafe and shop, Dandelion Chocolate’s Venetian location focuses on single-origin bean-to-bar chocolate with a menu by executive pastry chef Lisa Vega that spans breakfast to dinner—banana bread with Camino Verde chocolate chips and cocoa nib streusel, nib scones, Ritual coffee drinks, and cookies—and opened with free hot chocolate on its debut day." - Eater Staff
