The C.A.S. in Pot Liquor C.A.S. stands for Contemporary American Smokehouse, and in that context, the restaurant serves just what you’d expect: ribs, smoked chicken, pulled pork and brisket. But …
Subscribe to Heidi Knapp Rinella RSS feed
Well, it appears we have a cured-meatsapalooza today. Taste of the Town has had reader requests about corned beef, pastrami and corned beef tongue in the past few weeks, and today we have the results.
The espresso-infused pancakes with chocolate whipped cream, and the strawberry-shortcake French toast were awfully tempting, but we also were intrigued by the Korean-fusion breakfasts at Kailyn’s Diner. And for good reason, because they were fusion at its finest.
Pimento cheese, the Southern staple being sought by reader Michaeline Logan, has been a frequent request to Taste of the Town over the years. The difference between then and now is that now it’s available locally.
OK, I’ll be honest: I didn’t expect Made L.V. to be anything less than stellar.
Taste of the Town readers find buckwheat pancake mix, Drake’s Cakes, Polly-O ricotta, Grandma Sycamore’s bread and fresh Romano.
Jalisco promises “the great flavors from south of the border with a new, fresh twist,” so that’s what we went looking for — and found.
Hamburger and hot dog relish are not quite the same, but Taste of the Town readers managed to find both at Glazier’s Food Marketplace.
We had a feeling from the moment our dish of Oysters Rockefeller was placed on the table at Anthony’s Steak & Seafood at M Resort that they were going to be something special. And these oysters weren’t all window dressing.
T.A. Riggins was looking for cole slaw similar to that which KFC used to serve, and Taste of the Town readers responded.
The Sparklings seems a little incongruous, so I’ll quit trying to figure it out and appreciate it for what it is: a restaurant serving a varied menu of well-prepared dishes in a pleasant environment.
It’d be easy to dismiss the Italian-American Club as a throwback, just another attempt to cling to a time best viewed through rose-colored glasses. Take a closer look, though.
This week we’re reprinting local resident Christine Vartanian Datian’s award-winning recipe, the Editor’s Selection in the June issue of Sunset.
Today we have two final recipes for unstuffed cabbage, one from reader Paula Kuty, who said she got it from her mother-in-law, and one from Vi Graham, who said her E-F Casserole (the letters stand for “easy” and “frugal”) won a monthly contest in the Deseret News for low-cost main dishes.
The cafe at the Springs Preserve has gone through a couple of changes in management in its comparatively short life, and right now it’s at the top of its game.
In honor of the 42nd annual Greek Food Festival this weekend, we have a recipe provided by Marilyn Flangas, longtime festival public relations representative.
The atmosphere and service at Henderson’s Bavarian Castle are charming, but we encountered a few miscues when it came to the food.
Continuing our spate of stuffed-cabbage coverage, we have another recipe, this one from Taste of the Town regular Paulette Juryn:
We were on our dessert course at db Brasserie before we noticed a flaw — and it was truly a tiny one, which puts our whole experience at the restaurant in perspective.
Taste of the Town readers crave cabbage rolls. So, reader Beverly R. Villeneuve sent in this recipe for unrolled cabbage rolls.
Once again, Kerry Simon has proven that he’s adept at reading the zeitgeist, with Carson Kitchen in the Fremont East District in downtown Las Vegas.
When reader Alice Boyd contacted me for an Italian anise cookie recipe, the hunt was on.
I heard from readers after the closing of Viva Mercado’s. And I heard from readers when a reopening was in the works, at Village Square. Since the restaurant opened in November, I’ve heard nary a peep. And why might that be? My guess is that their mouths were full.
Taste of the Town readers follow their noses to find limburger on both sides of the valley.
We were craving a lobster roll at the Tides Oyster Bar at Green Valley Ranch Resort, but the restaurant now is Tides Seafood & Sushi Bar, and the lobster roll is history. But the place holds promise — as soon as the kitchen staff gets a better grasp of the new menu.
- Page 1