HERITAGE STEAK, THE MIRAGE, 3400 LAS VEGAS BLVD. SOUTH
Heritage Steak, which opened late last month, is from James Beard Award-winning chef Tom Colicchio, head judge on TV’s “Top Chef” and also familiar to Las Vegans for his Craftsteak at MGM Grand. Heritage Steak’s staff prepares its antibiotic-free meats in wood-burning ovens and on charcoal grills. The 230-seat restaurant is in the resort’s lushly tropical garden atrium and has a rustic feel, with an open hearth, photo mural of charred firewood and other elemental touches such as a leather-covered wall and walnut-beamed ceiling. Here’s a sample from the menu:
First courses: ash-roasted bone marrow with lobster, corn and lovage, $22; grilled romaine with radicchio, endive and a soft-cooked farm egg, $14; wood-roasted onion soup, $16; wood-roasted peaches, $16; and soy-chili glazed skewers, $8 for chicken wings, $12 for duck or skirt steak, and $14 for squab
Main courses: roasted market fish, $38; spice-roasted lobster, $52; porchetta, $44; grilled rib-eye, $49; 10-ounce Wagyu rib-eye, $58; 10-ounce Natural Prime Filet, $55
Sides: dreamless creamed sweet corn, $10; roasted eggplant, $10; spicy onion rings, $12; oven-roasted tomatoes, $12.
Hours are 5 to 10:30 p.m. daily. Call 702-791-7223 or visit www.Mirage.com.
NEW BOOKS FOR COOKS
2 tablespoons warm water (about 110 degrees)
1½ teaspoons active dry yeast
½ teaspoon sugar
1½ cups all-purpose flour
¼ cup evaporated milk
4 tablespoons (½ stick) unsalted butter, melted and cooled
2 large eggs
½ teaspoons vanilla extract
1/8 teaspoon salt
Vegetable oil, for frying
In the bowl of a stand mixer fitted with the paddle attachment, combine the warm water, yeast and sugar. Let it sit for 5 minutes, until small bubbles appear on the surface. Add ¾ cup of the flour, the evaporated milk, butter, eggs, vanilla and salt and mix until combined. Let the dough rest for 10 minutes.
Add the remaining ¾ cup flour and mix until smooth. Cover the bowl with plastic wrap and let it sit in a warm place until the dough has doubled in size, about 30 minutes.
Meanwhile, heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until the oil reaches 350 degrees. Prepare a baking sheet by lining it with paper towels.
Using a ¾-ounce (1¼ inches in diameter) ice-cream scoop, or a metal spoon, scoop the malasadas into the hot oil and fry them for 2 to 3 minutes until golden brown. (Dip scoop in oil occasionally so dough won’t stick.) Move the balls in the oil so they cook evenly. Drain on the paper-lined baking sheet.
Toss in sugar while still hot.
Makes about 15.
— Recipe adapted from “Glazed, Filled, Sugared & Dipped,” by Stephen Collucci (Clarkson Potter; 7.99)
— Heidi Knapp Rinella