If it’s true God is in the details, Giovanni Mauro must walk among the angels. And Las Vegas is reaping the blessings at his new Pizzeria Monzu.
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Pasta and pizza are elemental, basically flour and eggs in the former, with yeast and olive oil added for the latter. That simplicity is deceptive, with success or failure resting on the skill of execution and deftness of embellishment — and there North Italia excels.
The glatt kosher restaurant also offers entrees and burgers, but you won’t find tapas like these anywhere else in the Las Vegas Valley.
Harvest, Bellagio’s relatively new farm-to-table restaurant from longtime resort chef Roy Ellamar, has snack and dessert wagons, or carts, that travel from table to table, sort of like those in a dim sum place.
Soul/Southern food has been in a waxing-and-waning situation in Southern Nevada for years, with some places opening to great fanfare but a brief future, others sort of sliding in and out of the market, and even established restaurants falling by the wayside in tough economic times. Through it all, M&M Soul Food Cafe has endured.
I feel the pain of Taste of the Town reader Blake Myers, having found it impossible to find dry-curd cottage cheese — an integral part of one of my grandmother’s recipes — since moving to Las Vegas more than 16 years ago.
People have told me they find Other Mama difficult to define, but I think it’s simple enough: It’s a restaurant that reflects an appreciation for raw seafood.
The summer slump that hits restaurants around this time every year can manifest in numerous ways, and it made our experience at Old School Brewing Company a little odd.
OK, I’ll be honest: I didn’t expect Made L.V. to be anything less than stellar.
This week we’re reprinting local resident Christine Vartanian Datian’s award-winning recipe, the Editor’s Selection in the June issue of Sunset.