The skill of the person at the smoker is the critical element of any barbecue restaurant but side dishes are important, too. At Boss’s CQ Slow Smoked BBQ in Henderson, they bring a lot to the party.
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
Owners of Mexican restaurants have a particular challenge because their cuisine is so popular. Familiarity builds expectations, and if a favorite dish isn’t on the menu, customers won’t be happy. At the same time, the restaurant has to satisfy those looking for something unexpected.
Bruce and Eric The Bromberg Brothers deserve credit for a lot of things but one of the most notable is bringing fried chicken out of barbecue and soul-food joints and into linen-napkin restaurants.
It’s true, that thing about a rising tide lifting all boats: , and t The restaurant revolution in the tourism corridor has brought some great dining to areas outside of it.
Jamie Tran, chef/partner of The Black Sheep, has said the restaurant’s name came from her rebellious nature — even though she’s the only one of nine siblings to become a chef like her father. Mr. Tran, your daughter’s doing you proud.
Gordon Smith is looking for English muffins larger than those usually available in supermarkets, and readers know where to find them.
With a new sushi spot or ramen room popping up on practically every corner these days, surprises can be rare, but Umami Japanese Fusion Restaurant comes through.
Mimi & Coco Bistro has one of the most attractive settings in Southern Nevada. In Montelago Village at Lake Las Vegas, it’s on the shore, with soul-soothing views of gently lapping water and zippy dragon boats.
The essence of barbecue — why it succeeds or fails — tends to be elusive, as ethereal as the smoke that creates it.
We in Las Vegas don’t need to put together hurricane boxes — and thank heavens for that — but if we did, BM Brown Bread would be a good candidate. It’s hearty, easy to store and, because it’s canned, has a long shelf life.
Merely walking into Zuma doesn’t provide much of a hint at the sort of food served there.
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.
The influx of Hawaiian immigrants that’s given the valley ninth-island status is perhaps most apparent in the restaurant industry.
Preserving the face of old Las Vegas is laudable when possible, but sometimes a little plastic surgery is best. So it is with the Redwood Steakhouse at the venerable California Hotel downtown.
Losing a chef after just two months might spell disaster for lesser mortals, but Momofuku master David Chang has made a success of failing.
