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 …
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OK, first we’ll deal with the elephant in the room: It ain’t pretty. But, truth be told, we didn’t go there for the atmosphere; we went there for the food. And when it comes to food, Streetcar Po’Boys rocks.
During a brief phone interview a few months ago, a representative of Ohjah Japanese Steakhouse told me the owners’ goal was to make Japanese food, especially teppanyaki, accessible to everyone. After dining there, I’d say they succeeded.
Bernard’s not only brings the burbs a white-tablecloth-and-live-music experience with excellent service and fine, French-accented food, but it does it with an extremely varied menu and reasonable prices.
The Billboard Music Awards are a musical mashup, but they haven’t quite figured out how to carry today’s stars into the spirit realm. Michael Jackson still got his own stage.
A reader asked me recently why I don’t review many Korean restaurants, and at first I couldn’t answer. When I think of Korean food, it’s favorably; the flavors of the classic bulgogi are especially appealing. And then it hit me: kimchi.
On the surface, Mozen seems like kind of an unusual name for a restaurant. Think Mandarin Oriental — that’s the MO — and zen. And, yes, commence the eye-rolling, not for the former but for the latter. Except that in the case of Mozen Bistro, the “zen” part really isn’t a conceit.
Artisan — as it applies to just about anything — is one of the biggest buzzwords in the food world right now, and artisan pizza places have been popping up like the mushrooms in their toppings during the past few years. So what makes Custom Built Artisan Pizza stand out?
A Japanese restaurant in an old 5 & Diner? Talk about a visual non sequitur. “Fine dining” may be overstepping the bounds of its location and somewhat slow service, so consider it as applying solely to the food.
Until last week, my only familiarity with the Mad Greek Cafe had been a strawberry shake (a specialty) from the drive-thru at the flagship in Baker, Calif.
Lindo Michoacan is one of the valley’s most venerable Mexican restaurants, starting with the original on Desert Inn Road in 1990 and waxing and waning over the years to the current three locations, while competitors have come and gone.
Sometimes I’m not impressed by an announcement that yet another celebrity chef is coming to town. This week’s case in point is Buddy V, aka Buddy Valastro. Aka TLC’s “Cake Boss.”
Whole-bellied clams. They’re one of the foods readers seem to miss most from the East Coast and New England, one of the things they most frequently say they want to find in Las Vegas. As far as I know, Lazy Joe’s Fish &Chips is about the only place in town that serves them.
The Blind Pig Provisions & Lounge, from Block 16 Hospitality, opened last month just outside the Panorama Towers
Memo to the management of MTO (which stands for “made to order”) Cafe: I think you should work on your menu descriptions just a bit.
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.
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.
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.
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.
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.
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.
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.”
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.