Regular readers know I value restaurants with menus that change — but not too much. Seeing the same menu all the time gets boring, but we all hate to see a favorite dish vanish. Restaurants with staying power usually know how to walk that fine line.
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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.
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.
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 …
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.
OK, I’ll be honest: I didn’t expect Made L.V. to be anything less than stellar.
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.
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.
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.
Yes, the fajitas really are flaming, just before they’re served at Juan’s Flaming Fajitas & Cantina. So, is it a gimmick? Not entirely.
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.
The atmosphere and service at Henderson’s Bavarian Castle are charming, but we encountered a few miscues when it came to the food.
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.
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.
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.
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.
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.
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.
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.