There’s not a lot going on, commercially, in the predominantly residential Southern Highlands, but the place sure does know how to breed restaurants.
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OK, this is totally an exercise in not judging a book by its cover, as Mama used to say.
Hearthstone fulfills the quintessentially American part with a menu that mixes small plates, shared plates and full-size entrees, a staff that’s welcoming and accommodating and a warm interior design.
By all means, try Shake Shack to find out what all the excitement is about. But don’t be surprised if the experience leaves you somewhat less than shaken.
So, you may have noticed that there appears to be a nationwide trend of food critics “going public” and allowing — even encouraging — photos of themselves to be published. If you have, you may have wondered if I’m going to follow suit.
The Midori self-identifies as a sushi restaurant, and they’re not kidding. For the most part it’s all sushi, all the time — nigiri sushi, sashimi, standard rolls, special rolls, baked rolls, deep-fried and crunchy rolls, low-carb rolls (wrapped in cucumber with no rice) and on and on.
It’s been a while since I’ve been to downtown stalwart Casa Don Juan, and hearing it had opened a second location in the ‘burbs nudged me to give the mothership another look. Turned out to be a good move: I noticed some changes, and they were positive ones.
According to legend, the court chef dedicated this dish to Empress Elizabeth, wife of Austrian Emperor Franz Josef I, calling it Empress Pancake (Kaiserinschmarrn). Since it was not to her liking, but instead satisfied the Emperor’s sweet tooth, it was simply renamed.
Here’s a recipe for those who want to give the traditional German cookie a try.
Boulder City’s Coffee Cup has been featured on “Diners, Drive-Ins and Dives,” so which is it? Well, it doesn’t have a drive-in, so we can rule that out. That leaves diner or dive, and I’d place it somewhere in the middle.
It seems that just about everybody’s doing small plates/tapas these days. But I can’t think of anybody doing it better than David Clawson Restaurant.
Wolfgang Puck’s Downtown Summerlin restaurant will survive the suburbs, where other celebrity chefs have failed, because of a varied, accessible menu and attentive service.
Every deli offers an Italian sub, but Taste of the Town readers offer their suggestions for the best.
The food at Sugar Factory Town Square was well-executed but didn’t offer much in the way of creativity. The emphasis, it seems, is mostly on the drinks.
Sauce is the backbone of any Italian place, and Sauce’s sauces, coupled with innovative touches, definitely delivered.
Taste of the Town readers find Jack Daniel’s mustard, cioppino in a bottle, juniper berries and chicken mole.
Biscuits Cafe departs from the norm of breakfast-and-lunch places in decor. While the interior is attractive, it’s fairly streamlined and not so cluttered that I found myself wondering about the poor soul who has to dust it all. When it comes to the food, though, Biscuits Cafe tucks snugly into the genre.
Taste of the Town readers find kishka, both the Polish and Jewish versions.
What makes Crazy Pita so popular? It’s not the food, because you can find more inspired versions elsewhere. But Crazy Pita seems to have hit on a winning combination of super-friendly service, low prices and convenient locations.
Unlike its predecessors, SkinnyFats may actually have a chance of survival, in large part because it manages to deftly bridge the healthy/heifer gap.
The food at Giada was fantastic, the airy restaurant with its sweeping view of the Strip very pleasant, and service really very good — aside from some subtle and not-so-subtle upselling.
Alisa Catanzaro emailed that her 89-year-old father, John, told her recently that he couldn’t afford his favorite dessert back in the ’60s, so she decided to make him Charlotte Russe at Christmastime.
They don’t bring you chips and salsa when you sit down at Mercadito. And frankly, we didn’t even notice until later, because there’s so much going on at this Mexican restaurant that isn’t a typical Mexican restaurant.
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 …
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.
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