The beauty of the mash-up of Carlito’s Burritos and Live-Fire-Q is that you can order from both menus.
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It appears I’m far from alone in my appreciation of this Mexican favorite, because many readers had suggestions for John Ravage, who’s looking for “the perfect relleno.”
It’s all poutine, all the time at Smoke’s Poutinerie. In case you’re not familiar, poutine is french fries topped with cheese curds and gravy. Yes, it’s pretty much a soggy mess, but like a lot of soggy messes it’s acquired a cult following.
Farmer’s cheese, used to fill pierogies and for other Eastern European specialties, is pretty difficult to find in Southern Nevada, but Taste of the Town readers have spotted it for Gerri Zipser.
Harvest, Bellagio’s relatively new farm-to-table restaurant from longtime resort chef Roy Ellamar, has snack and dessert wagons, or carts, that travel from table to table, sort of like those in a dim sum place.
If you want a really authentic Japanese restaurant, you’re most likely to wander into the little places in and around Chinatown. But if you want Americanized Japanese, you go to a place like Kabuki, and not that there’s anything wrong with that.
I generally look at our ethnic restaurants — especially those representing less-familiar cuisines — as celebrating the diversity of Southern Nevada. But Las Americas does a pretty good job of celebrating diversity all on its own.
Every now and then we miss a favorite dish from a restaurant or bakery that is no longer with us. For Carolyn Lizama, it is the cheese Danish from Albina’s bakery.
It doesn’t break any new culinary ground. But the fact that it’s a good Irish-American pub, where the beer is reliably cold, may make McFadden’s a Town Square survivor.
Taste of the Town devotees are fond of the popular Southern favorite and know where to find it in the valley
Maybe it’s the old rebel in me, but I have an inherent appreciation for a restaurant that bucks trends. Sunset Station’s Sonoma Cellar these days is bucking not one but two.
Where you find a French bakery, you’ll find good French bread, and where you find good French bread, you generally will find one heck of a sandwich. And so it is with La Belle Terre.
Sightings at Wal-Mart stores and Vons means the ingredient for a Rachael Ray recipe is available locally.
We’re clearly in a simpler time as far as restaurants go — more casual, less ceremonial — and a place that uses such a homely dish in its very name has great appeal right from the beginning.
Alfresco dining is much on my mind these days because we’ve got the perfect weather for it — warm (but not too warm) sunshine during the day, gentle breezes in the evening.
Taste of the Town readers come through in the search for tomolives, pickled green cocktail tomatoes.
The annual Las Vegas Epicurean Affair will be May 26 at the pools at the Palazzo. Nearly 80 local restaurants, nightclubs and purveyors will provide the food and drink for the event.
While our choices for Cuban food in Las Vegas are a little low in number these days, they are very high in quality, and Cuba Cafe is a prime example of that.
After searching since February, a reader finally comes through for a recipe for tuna poke.
HP Sauce (reportedly so named because its creator heard that the Houses of Parliament were serving it), which is beloved of British ex-pats and Anglophiles for its distinctive flavor, is the subject of a search by Shirley Sparks. Her fellow Taste of the Town readers found four sources, though none in Henderson, as Sparks desired. Marion Dutra found it at the International Marketplace at 5000 S. Decatur Blvd. and at the commissary at Nellis Air Force Base, for those who have commissary privileges. Margaret Dillard found it at Cost Plus World Market at 2151 N. Rainbow Blvd.; there’s another Cost Plus at 3890 Blue Diamond Road. And Catherine Tully said it’s sold at the RiRa Irish pub at The Shoppes at Mandalay Place, 3930 Las Vegas Blvd. South.
I’ve written a lot during the past few years about how much I enjoy the experimental fusions popping up around the valley, involving Korean, Japanese or Indian flavors fused with elements of, usually, Mexican and Asian cuisines.
Ruth Duer is looking for pickled eggs, and her fellow readers know where to find them. Pat Ilic emailed that she bought some “puckery” ones at Cost Plus World Market at 3890 Blue Diamond Road; there’s another Cost Plus at 2151 N. Rainbow Blvd. Jim Johnson found them at the Smart &Final at 3750 E. Flamingo Road. And Charlie Weakland said pickled eggs produced in the Amish country of Ohio and in regular, red (beet) and jalapeno flavors are available at the C-A-L Ranch Store at 232 N. Jones Blvd.
I was a little surprised at how normal Culinary Dropout is.
T he search for good fried fish seems an eternal one among Review-Journal readers. And so when a reader exulted over the fried fish at Shucks Tavern, I decided it was time for a visit.
There’s plenty of bad barbecue out there, although I wouldn’t say any particular region is to blame. And I also wouldn’t say you’re likely to find any of it at Tucky’s.
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