Flippin’ Good has been open for about a year and a half, but with the mushrooming growth of burger places in the valley, it’s flown under the radar even of many foodies.
Entertainment Columns
Chubby Cattle is a lot of fun. It is Southern Nevada’s first — and, apparently, only — conveyor-belt restaurant.
The 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.
I don’t usually confuse all that easily — especially when the subject at hand is food-related — but I sure am confused about Phat Phrank’s.
This sharing thing just might catch on.
Sometimes mixed signals can be a good thing, especially when it sends you back for more tasty things to eat.
The decor of Mingo Kitchen & Lounge is very simple. It’s in an older building in the downtown Arts District, and the owners took a sort of minimalist approach, cloaking what I assume are old walls, pipes and ventilation shafts with black fabric and paint.
Twenty years in Florida, dining at some of the best Cuban restaurants in the state, and never did I have a tostone as good as the ones I had at Viva Las Arepas.
The food at Sugar Factory Town Square was well-executed but didn’t offer much in the way of creativity. The emphasis, it seems, is mostly on the drinks.
Frank & Fina’s Cocina appeared to have but one server on the evening of our visit, along with a troupe of assistants. But that unusual arrangement meant that the service was not as smooth as it should have been.
Some things have been frequent requests in Taste of the Town over the years, as availability has shifted from place to place and, in some cases, drifted in and out of the market. One of those is Canfield’s Diet Chocolate Fudge Soda, most recently sought by Terry Marrone. Ellene Hohmann and Scott Kagan both said it’s still available at the Smith’s store at 2211 N. Rampart Blvd., Hohmann adding that it’s in the kosher section. …
On the surface, Mozen seems like kind of an unusual name for a restaurant. Think Mandarin Oriental — that’s the MO — and zen. And, yes, commence the eye-rolling, not for the former but for the latter. Except that in the case of Mozen Bistro, the “zen” part really isn’t a conceit.
The Station Casinos Feast buffets and the Rampart buffet are among the restaurants featuring Passover specialty items.
Reader Pat Swanson was looking for a recipe from a Swift’ning (a shortening that was made by Swift and Co.) booklet from the ’40s-’50s. I found it online at rocknrecipes-rockn
quilts.blogspot.com, where the blogger reports finding it in her grandmother’s Swift’ning book from 1950. Here’s the version I adapted:
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