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.
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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.
Stuffed cabbage and cabbage rolls are homey, comforting and, for many of us, reminiscent of childhood, but kind of a pain to make. But never fear; fellow Taste of the Town readers have suggestions for Bob Schaffhauser, who’s looking for them.
Are Du-par’s pancakes the best in the country? I wouldn’t say that, because I haven’t tasted every pancake in the country. But they’re pretty darned good.
Whatever form they take — doughnuts, beignets, zeppole, churros or fritters — we sure love our fried dough, and that would include malasadas, being sought by Tom Sullivan. And as usual, his fellow Taste of the Town readers have suggestions.
Frank & Fina’s Cocina appeared to have but one server on the evening of our visit, along with a troupe of assistants. But that unusual arrangement meant that the service was not as smooth as it should have been.
Readers provide a recipe for watermelon rind pickles and find watermelon ice. Still no luck on maple ice cream with bacon bits.
When Guy Fieri’s American Kitchen & Bar opened in Times Square a couple of years ago, The New York Times ran a review that became famous for its snark. Yeah, we’re not going to do that.
There are, it appears, a lot of fans of hearty, old-fashioned B&M Baked Beans out there. When Roberta Shulman contacted Taste of the Town in search of the beans in 16-ounce cans, which she used to get at Albertsons, several of her fellow readers replied almost immediately.
Sometimes it’s not only best, but also easiest, to just make something yourself.
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