Kitchen Table Squared’s food is magical, but not so the service.
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Dinner at Giordano’s confirms what Abraham Lincoln said: You can’t believe everything you see on the internet. Social-media mavens have posted Instagram photos all over the place since Giordano’s opened late last year: someone lifting a slice of the Chicago-style deep-dish stuffed-crust pizza as copious strings of cheese dangle deliciously.
Chick-Fil-A’s first two outlets in Southern Nevada are scheduled to open in January.
It’s not just the famous omelets that are large at Squeeze In. Many of its other quirky offerings are, too.
In last week’s column we reported two sources for the coconut-custard pie being sought by Ray Ellis. But I often find that it’s actually easier, if I’m having difficulty finding a particular product, to make it myself.
With so many Italian restaurants in Las Vegas — as is the case with most American metropolitan areas, Italian being one of the most popular restaurant genres nationally — when I review one, I look for something that makes it stand out from the crowd.
Regular readers know I often say one of the secrets to restaurant longevity is to, yes, offer the time-tested dishes that your customers have come to expect, but also to add newer selections to keep things fresh.
Today we have two final recipes for unstuffed cabbage, one from reader Paula Kuty, who said she got it from her mother-in-law, and one from Vi Graham, who said her E-F Casserole (the letters stand for “easy” and “frugal”) won a monthly contest in the Deseret News for low-cost main dishes.
A fundraiser for Kerry Simon, who has been dubbed the “rock ’n’ roll chef,” will bring together chefs such as Jean-Georges Vongerichten, Daniel Boulud, Charlie Palmer, Michael Mina and Rick Moonen and musicians such as Sammy Hagar, Alice Cooper, Vince Neil and Slash.
Here’s the thing I liked most about Honey Salt: One of us had the lamb Porterhouse ($32), the other a pizza Margherita ($12). And not only did the variety and flexibility of the menu make us happy, so did the way in which the dishes were executed.