The name — Black Tap Craft Burgers & Beer — is a little misleading. Yes, the burgers are finely crafted, using a blend of beef from New Jersey-based Pat LaFrieda, who’s been called America’s most famous butcher. Sure, there are plenty of craft beers — more than a dozen on tap, another dozen in cans, plus standard American and Mexican brews. But The Venetian’s offshoot of the New York cult favorite has got some serious game when it comes to milkshakes.
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.
As I wrote a few weeks ago, Midwestern-style pork tenderloin sandwiches have been one of the most enduring topics in Taste of the Town over the years.
The food, service and atmosphere are all on the same lofty level at chef Marc Sgrizzi’s place, which for a suburban spot has a fairly elegant vibe.
Despite the restaurant’s retooling, the spirit of the Big Easy lives on in subtle culinary touches.
More than 30 brewery tents, eight food trucks, “beer-centric” vendors, brewing demonstrations and live music will be part of the fourth annual Boulder City Beerfest.
We’ve had more than our share of “garlic” edamame over the years, and what every version had in common was that the garlic flavor was way, way too mild — sometimes to the point of being undetectable.
Unlike its predecessors, SkinnyFats may actually have a chance of survival, in large part because it manages to deftly bridge the healthy/heifer gap.
We were on our dessert course at db Brasserie before we noticed a flaw — and it was truly a tiny one, which puts our whole experience at the restaurant in perspective.
