Presto’s food has a healthy focus, and they specialize in a Turkish flatbread called a pide, which we haven’t spotted elsewhere in town. But let’s talk about the cream of mushroom soup and the ahi tuna sliders.
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Mmmm … crepes. Mmmm … berries. As berry season approaches, berry-filled crepes sound even better. So I’m glad Taste of the Town readers have suggestions for Ingrid Stewart, who’s looking for the crepes from a source other than IHOP.
Probably the first thing I noticed while cruising past Blue Fin during the past few years is that the restaurant’s subtext is “sushi and roll”; few places make the distinction, and you have to love that attention to detail.
Egg foo young might not be an authentic ethnic Chinese dish, but if well made, it can be pretty satisfying, with its crispy exterior, light interior and crunch from the vegetables used. And fellow Taste of the Town readers have suggestions for Gail Simon, who’s looking for the best.
Chefs and restaurant owners have been fooling around with some pairings that may seem a little odd at first blush but turn out to be a fine idea, an example being the Hawaiian/Mexican of Braddah’s Island Style.
Here’s another holiday you didn’t know about — but why not celebrate? National Margarita Day is Saturday. The following restaurants are offering deals.
Dave Berry, a Maine native who’s looking for B&M Baked Beans in a jar — which he says are smaller than their canned counterparts and have a more pronounced molasses flavor — has a kindred spirit in Rob Lindley, who emailed that the beans are “an old family favorite for decades.” Lindley and Richard Schilhavy reported that they’re available at the commissary at Nellis Air Force Base, but for those who don’t have commissary privileges, Ann Brown faxed that they’re also available at Glazier’s Food Marketplace, 8525 W. Warm Springs Road. …
Tender Steak & Seafood at Luxor fills the slot that’s a given — almost a requirement — at any Las Vegas hotel-casino. And so there are, yes, steaks of every description, somewhere around 19 ranging from slabs weighing in at 24 ounces to comparatively diminutive 8-ounce cuts.
Spanish chorizo is much different from Mexican chorizo; the simplest explanation for the difference is that the former is cured and much firmer than the latter.
It’s all about the crust at Pizza Rock in downtown Las Vegas — with four ovens at different temperatures allowing the pizzaolas to bake four different styles of pies.
Here’s a ringing endorsement: After S. Goodman wrote in to ask for reader recommendations for restaurants that serve fish and chips with a light batter, preferably on the west side of town or on the Strip, Ann Brown faxed to recommend Lakes Lounge at 2920 Lake East Drive and added that her father eats them there at least once a week. Dave Levesque recommended Lazy Joe’s at 7835 S. Rainbow Blvd. and Ruth Jagodzinski recommended McMullen’s Irish Pub at 4650 W. Tropicana Ave. …
Bertolucci Brazilian Steakhouse is a Brazilian steakhouse, specializing in the rodizio style of cooking, in which various cuts and types of meats are grilled and brought to the table on skewers, to be sliced off and served. Then again, there are a number of things it’s not.
A fundraiser for Kerry Simon, who has been dubbed the “rock ’n’ roll chef,” will bring together chefs such as Jean-Georges Vongerichten, Daniel Boulud, Charlie Palmer, Michael Mina and Rick Moonen and musicians such as Sammy Hagar, Alice Cooper, Vince Neil and Slash.
If it’s Italian green beans you’re looking for, no other type — not cut green, or French-cut, or wax or whatever — will serve as a substitute for these broad, meaty beans with lots of flavor. And fellow readers have found them for Mark Whittington.
They say 208 million avocados would fill a football field — end zone to end zone — over the top of the goal posts. So get your game on, guacamole lovers.
They give you a lot of napkins when you sit down at Fat Choy. They know you’re going to need them. That’s especially true if you try the restaurant’s signature “snacks.”
Charles Waddell is looking for a local source for thick Amish-style noodles like he used to get at Glazier’s Food Marketplace, and in response, Pamela Moore emailed that she makes her own.
The combination plate at Plaka Authentic Greek Cuisine — sliced leg of lamb, dolmathes, moussaka, gyro meat, pastitsio, rice and potatoes — would enable me to taste as many of the restaurant’s specialties as possible. And all of them cold.
This week we have good and bad news for Taste of the Town reader R.N. Dutcher. First, the latter: No, fellow readers haven’t found the shrimp dip you described. And now the former: You asked, alternatively, for a simple recipe, and there readers came through in spades.
From a visual standpoint, Nosh & Swig has all the hallmarks of a hipster spot founded on a shoestring budget with more creativity than money — not that there’s anything wrong with that.
Regular readers of this column know I never repeat the lead item; requests that come in after the first batch usually end up in the “More on …” section toward the end. But this liver and onions thing is just nuts.
We were really looking forward to Echo & Rig. We’d heard good things and liked the concept of a restaurant and butcher shop as siblings. We also knew it was the hottest thing to hit Tivoli Village lately and so made sure to call for a reservation.
Last week, on the night before my column appeared with a request from Tom Richards for “a decent plate of liver and onions for about $10,” a copy editor approached my desk with a comment that was along the lines of, “Liver and onions? Really?”
Well, 2013 officially has trickled down the kitchen drain, which raises the question uppermost on the minds of foodies: What will we be eating in 2014?
Two dining trends that started gradually in Las Vegas during the past couple of years picked up speed in 2013.
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