N9NE STEAKHOUSE, THE PALMS, 4321 W. FLAMINGO ROAD
N9NE Steakhouse, which opened with the Palms in 2001, was closed briefly in mid-November for a $5-million renovation, reopening in late December. Executive chef is Barry Dakake, who has been at the helm since the opening. The restaurant, known for its celebrity-heavy clientele, has introduced the Center Table, a semiprivate spot separated from the room by sheer draperies. While many of the most popular dishes on the menu remain, others have been added, including a 3-pound lobster thermidor in which the lobster meat is removed from the shell, sauteed, returned to the shell, topped with Gruyere cheese sauce and garlic bread crumbs and finished with white wine, shallots and herbs. N9NE also offers a $59 three-course prix-fixe menu from 5:30 to 7 p.m. daily; it includes two wine pairings.
Here’s a sample of the menu:
Appetizers: N9NE Rock Shrimp, $19; New York sirloin carpaccio, $19; butternut squash ravioli, $16; lobster potstickers, $19; Point Judith calamari, $18; American caviar, $32 for a half-ounce; and osetra caviar, $145 for an ounce.
Soups, salads and sides: Lobster bisque, $19; Garbage Salad, $12; smoked bacon Caesar, $16; truffle french fries, $12; George’s creamed corn, $12; fresh creamed spinach, $12; loaded baked potato, $12.
Entrees: Kobe burger, $28; organic fire chicken, $28; Maine sea scallops, $39; lobster thermidor, $89; 48-ounce prime rib-eye Tomahawk for two, $145; Delmonico rib-eye, $54; 8-ounce filet mignon, $48; 32-ounce bone-in prime rib, $58.
Hours are from 5:30 to 10 p.m. Sundays through Thursdays, and from 5:30 to 11 p.m. Fridays and Saturdays. Call 702-942-6800 or visit www.palms.com.
NEW BOOKS FOR COOKS
PECAN AND ORANGE BANANAS FOSTER
½ cup pecans, roughly chopped
4 tablespoons unsalted butter
4 heaped tablespoons dark brown sugar
Grated zest and juice of 1 orange
2 large under-ripe (not green) bananas, peeled and cut into ½-inch cubes
4 thickly cut slices of brioche
4 tablespoons dark rum
4 large scoops of good-quality vanilla ice cream
In a large, heavy-based frying pan, dry-fry the pecans over medium heat for 3-4 minutes, stirring occasionally, until they begin to brown in places. Remove from the heat and set aside. Wipe the pan clean.
Heat the butter, sugar and the orange juice and zest (reserving a little zest for garnishing) over medium heat, stirring until the sugar dissolves. Increase the heat and cook for 2-3 minutes, until the sauce reduces slightly and begins to look glossy.
Add the bananas to the pan and cook for a further 2-3 minutes over high heat, until the sauce reduces further. Meanwhile, toast the brioche. If desired, cut the bread into 2 ¾-inch rounds.
When the bananas are just tender, add the pecans and the rum and cook for 1 minute to heat it up, then use a match to carefully light the alcohol. The contents of the pan will flare up, so be careful, but the flames should die away within 1 minute.
Top each brioche round with a scoop of ice cream, pour over a quarter of the caramelized bananas and garnish with the reserved orange zest. Serve immediately.
Makes 4 servings.
Recipe from “The American Cookbook: A Fresh Take on Classic Recipes,” by Elena Rosemond-Hoerr and Caroline Bretherton (DK; $25)
— Heidi Knapp Rinella