I’m probably a few hours early — depending on when you’re reading this — but I’m taking this opportunity to wish each and every one of you all the best in 2009.
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
How, someone occasionally will ask, can I give an “A” rating to both a gourmet room and a diner? Easy: It means that they both are excellent at doing what they do. The most successful restaurants are those whose managers and staff are focused, pay attention to the details and are intent on doing the best they can each and every day.
Clearing our entree plates after dinner at the Greek Village Cafe, our waitress offered dessert. Creme brulee, she suggested, but with a twist, in that the crust of caramelized sugar sat atop a rich rice pudding instead of the usual custard.
Marble rye’s one of those beloved East Coast foods that is so difficult to find west of the Mississippi, but readers have several sources for Rosemary Nahay, who’s trying to find it.
BLT Burger’s staff members wear T-shirts emblazoned with various slogans, some a little racy, some not. We’re guessing they can pick the shirts that reflect their personalities, or maybe their moods. In which case we think the hostess who seated us should get one that says "I’m snippy because my shorts are too tight." Or maybe it was her boots.
Ah, fresh mozzarella; there’s nothing like its delicate texture and nutty flavor. And this week readers tell Bob Daniels where to find it.
I liked the atmosphere at The Capital Grille so much, I was in no hurry to leave.
Brown-rice sushi may not be strictly authentic, but it’s a boon to those who are trying to eat more healthfully and get more whole grains into their diets. And two readers have sources for Mallory Loyes, who’s looking for it.
It seems like restaurant staffs are getting younger all the time, but this was the most extreme example yet.
I’m reminded at this time of year that, besides the continued good health — and good humor — of family and friends, I’m most thankful for Taste of the Town readers. So let’s get right to the requests to help as many as possible.
Cheddar-bacon fries at a restaurant whose slogan is “designed with health in mind?” Who knew?
There are new restaurants in Italy, of course; logic alone would dictate that. But when I think of Italy and the restaurants I’ve dined in there, the biggest obvious difference between them and Gina’s Bistro is that they were all old, faded and decrepit — in a beloved, nostalgic sense, make no mistake — and Gina’s is colorful and shiny-new.
We may live in a thoroughly modern city that’s more apt to tear down than restore, but old-fashioned touches abound in the realm of food here. That’s the case with horehound candy, being sought by Suzette Scott.
When a restaurant has a name like Steak, it would be a little difficult to be uncertain about its mission. So it’s somewhat ironic that what makes Steak stand out from the herd of steakhouses is its vegetables.
