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.
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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.
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.
Readers offer suggestions spanning the valley on the best places to find the most flavorful omelets.
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.