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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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.
From a visual standpoint, Nosh & Swig has all the hallmarks of a hipster spot founded on a shoestring budget with more creativity than money — not that there’s anything wrong with that.
We were really looking forward to Echo & Rig. We’d heard good things and liked the concept of a restaurant and butcher shop as siblings. We also knew it was the hottest thing to hit Tivoli Village lately and so made sure to call for a reservation.
The Diner, which I never would have found without a reader tip, is pretty much the definition of “tucked away.”
“Vegas the way it used to be,” promises the team behind Casa di Amore, and they’re not kidding.
Rice &Company first appeared on my radar because of its innovative fusion rolls. Although most sushi places across the valley make an effort to set themselves apart with unique rolls — often themed to Las Vegas or local landmarks such as Red Rock or Green Valley — Rice &Company goes the extra mile, with some themed to holidays and one for the “Jabbawockeez” show, which, like the restaurant, is at the Luxor.
Elixir’s food is pretty good, but while the website promises “fresh food prepared by our chef daily,” and I don’t doubt that some of it is, there’s a straight-from-the-purveyor feel to much of it.
Stewart + Ogden tries to fulfill a dual role, morphing from a breakfast/lunch spot to a “sophisticated bistro.”
There’s been a trend around here lately in which eminent chefs generally known for their high-end restaurants open casual, sports-barry, middle-of-the-road places, either in addition to their more posh spots or to replace one or more of them.
Thai restaurants have become so numerous in the valley that they have to figure out how to stand out in the crowd. Naga Thai has found a number of ways to do it.
As a critic and as a writer in general, I’ve always thought that proclaiming anything “America’s best” or “Nevada’s best” or “Las Vegas’ best” is just wrong.
An autumn harvest festival sponsored by fresh 52 farmers’ markets is scheduled 8 a.m. to 4 p.m. Saturday at Tivoli Village, 440 S. Rampart Blvd.
One of the coolest things about my job is who might be on the other end of the line when the phone rings.
Whether you like Novecento comes down to this: What do you see in your mind and anticipate on your tastebuds when you hear the word “pizza”? Novecento serves the real thing, Neapolitan-style pizza in the style of the place the pie was born.
When I reviewed Le Thai in downtown Las Vegas a while back, I remember thinking (and writing) that it was just right for the area, and that I could really feel things in the Fremont East district coalescing at last. I felt optimistic for downtown — an optimism that was only reinforced by our more recent dinner at La Comida.
The Maytag Blue Cheese Souffle and many of the other upscale touches from Bradley Ogden’s first, eponymous Las Vegas restaurant are missing from his decidedly downscale second one, Hops & Harvest … not that there’s anything wrong with that.
OK, first of all, this place is adorable. Rise & Shine is a garden-themed steak and egg place with servers wearing pajamas, and the attention to detail extends to the dishes coming out of the kitchen.