“The best pastrami on the West Coast,” Canter’s Deli brags on its website, and it appears they’re not far off.
Food
At many of the breakfast-and-lunch spots that have cropped up in Southern Nevada the past few years, Hawaiian flavors are included on the menus.
Indian restaurants have multiplied across Southern Nevada over the years, a boon to vegetarians and fans of spicy sambals and tender tandoori. What really sets Angara apart is the purity of the flavors.
Shawn McClain’s Sage at Aria is one of the best fine-dining restaurants in the city. His Libertine Social at Mandalay Bay is much more casual, but there are parallels between the two.
The past few years have seen a considerable proliferation of places that serve breakfast and lunch, and they seem to just keep getting better and better — more creative and innovative, with the attention to detail and quality of execution to back them up. Among them is Served.
You just never know when you’re going to happen upon a top-notch Thai spot in a plaza with a store selling showgirl supplies, a spa that promises “girls, girls, girls” and something that appears to be an adult film studio.
Glutton is of the newish genre of small-plates restaurants that put an emphasis on social dining, and there are large communal tables to accommodate that.
It’s just a little coffee shop, tucked away in a strip center near a supermarket and a big-box home-improvement store. Yet Jamms Restaurant has managed to maintain a strong local following despite growing competition and also has gained a bit of national attention thanks to a recent appearance on Adam Richman’s “Man Finds Food” on the Travel Channel.
Vila Algarve’s name officially ends “Portuguese Seafood and Grill,” and of course “Algarve” refers to the country’s southernmost coastal region.
August L. Darata emailed with what might seem like a prosaic query. “Whose sausage is the ‘taste of the town?’” I know there’s plenty of Italian sausage being made in-house at numerous delis, butcher shops and other markets across the valley, and I know my own favorites. But in the spirit of this column, I thought I’d turn it over to the readers for suggestions.
Two readers responded to a query from Loisanne Madden, who is looking for a recipe from the Chicago Sun-Times for a fruitcake made with graham crackers but no flour.
I have a tip this week on something frequently requested by readers of this column.
Reader Frank Gerencser wrote in search of an old-fashioned rice pudding recipe for his wife, Judith. I tried this one from Taste of Home, and it definitely seems to fill the bill.
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