BOBBY’S BURGER PALACE, 3750 LAS VEGAS BLVD. SOUTH
Bobby’s Burger Palace, from star chef Bobby Flay, opened last week in the CityCenter complex. It’s the 18th Bobby’s Burger Palace in the country and the first to feature a margarita bar and signature burgers, including the Vegas Burger, with white American cheese, Fresno red chilies and barbecue potato chips. The chain’s icon is the Crunchburger, with double American cheese and potato chips, and any burger can be “crunchified” at no additional charge. Burgers also can be ordered topless, in which case they’re served on greens, without a bun. Milkshakes also are a specialty. The 146-seat restaurant (with a 56-seat counter and an outdoor patio) is decorated in bright red, yellow and green, with poster-sized photos of ingredients straight from the farm. Here’s a sample of the menu:
Burgers: Crunchburger, $8.50; Vegas, $9.50; L.A. (avocado relish, watercress, cheddar cheese and tomato), $9.50; Miami (pressed, with ham, Swiss cheese, pickles, mustard and mayonnaise), $9.50; New Mexican (queso sauce, roasted green chilies, pickled red onions), $9.50; Brunch (fried egg, smoked bacon and American cheese), $9.50; Bobby Blue (blue cheese, bacon, lettuce and tomato), $9.50.
Sandwiches and salads: Griddled Cheese, $8.50; Griddled Pimiento &Bacon, $9.50; Crunch Salad, $8.50; Topless Burger Salad, $9.50.
Sides: French fries with BBP Fry Sauce, $4; sweet potato fries with honey-mustard horseradish sauce, $4; beer-battered onion rings, $4.
Milkshakes: Vanilla bean, strawberrry, cococnut, mint chocolate chip, blueberry-pomegranate, $6.50; vanilla caramel bourbon, pineapple coconut rum or mocha Kahlua vodka, $9.
Hours are 10 a.m. to midnight daily. Call 702-598-0191 or visit www.BobbysBurgerPalace.com.
NEW BOOKS FOR COOKS
SPINACH-AND-CHEESE-STUFFED PORK CHOPS
6 boneless pork loin chops (¾ inch thick, about 5 ounces each)
One 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
¼ cup jarred chopped pimiento
2/3 cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
2 teaspoons olive oil
Lemon wedges, for serving
Preheat oven to 350 degrees. Pat the chops dry with a paper towel. Using a sharp knife, carefully cut a horizontal slit through the center of each chop to form a deep pocket.
In a medium bowl, combine the spinach, pimiento, Parmesan, garlic powder, salt and pepper. Divide this stuffing among the six pockets. Season the chops with salt and pepper.
In a large, ovenproof skillet, heat the oil over medium-high heat, tilting the skillet to coat the bottom evenly. When the oil is hot, add the pork chops and cook, without moving them, until they are beginning to brown on the bottom, about 3 minutes. Flip the chops and place the skillet in the oven. Cook until the meat is no longer pink, 10 to 15 minutes. Let the chops stand 5 minutes,then serve with the lemon wedges.
— Recipe from “Bobby Deen’s Everyday Eats” (Ballantine Books; $22)
— Heidi Knapp Rinella