Sometimes I’m not impressed by an announcement that yet another celebrity chef is coming to town. This week’s case in point is Buddy V, aka Buddy Valastro. Aka TLC’s “Cake Boss.”
Heidi Knapp Rinella
RJ food critic Heidi Rinella takes you inside your favorite Vegas eateries and let's you know what's worth the bite. Hungry for more? Head to bestoflasvegas.com for all of your foodie needs
For Carole LaRocca, who’s looking for broasted chicken on the east side of the valley, we’ve got nothin’ beyond the previously reported Chilly Jilly’z at 1680 Nevada Highway in Boulder City, which is south, but also sort of east. But for other searchers, Roberta Shulman and Evelyn Laurie reported that the St. Tropez Buffet at the Suncoast, 9090 Alta Drive, serves broasted chicken.
Whole-bellied clams. They’re one of the foods readers seem to miss most from the East Coast and New England, one of the things they most frequently say they want to find in Las Vegas. As far as I know, Lazy Joe’s Fish &Chips is about the only place in town that serves them.
Last week, readers had suggestions for sources for pretzel rolls for Kathy Boland. This week, they’ve found the ciabatta rolls that Boland also is seeking (and a few more pretzel rolls).
Memo to the management of MTO (which stands for “made to order”) Cafe: I think you should work on your menu descriptions just a bit.
For Kathy Boland, who’s looking for ciabatta rolls (not loaves) and pretzel rolls, her fellow readers have lots of suggestions for the latter, though not the former.
Presto’s food has a healthy focus, and they specialize in a Turkish flatbread called a pide, which we haven’t spotted elsewhere in town. But let’s talk about the cream of mushroom soup and the ahi tuna sliders.
Mmmm … crepes. Mmmm … berries. As berry season approaches, berry-filled crepes sound even better. So I’m glad Taste of the Town readers have suggestions for Ingrid Stewart, who’s looking for the crepes from a source other than IHOP.
Probably the first thing I noticed while cruising past Blue Fin during the past few years is that the restaurant’s subtext is “sushi and roll”; few places make the distinction, and you have to love that attention to detail.
