If your date orders the “When Harry Met Salad,” will you have what she’s having?
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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.
The stars of the show here are seafood-related, such as the swordfish. And guests get to choose from among five preparation methods.
Baked beans are one of those regional foods for which substitutions generally are not acceptable — and sometimes that extends to the packaging. Van and Karen Bohrer are looking for B&M Baked Beans in 16-ounce cans, preferably in the northwest, and their fellow Taste of the Town readers found them all over the valley.
What makes Crazy Pita so popular? It’s not the food, because you can find more inspired versions elsewhere. But Crazy Pita seems to have hit on a winning combination of super-friendly service, low prices and convenient locations.
Stuffed cabbage and cabbage rolls are homey, comforting and, for many of us, reminiscent of childhood, but kind of a pain to make. But never fear; fellow Taste of the Town readers have suggestions for Bob Schaffhauser, who’s looking for them.
Clearly, Fremont East isn’t having all the fun in downtown Las Vegas.
A Japanese restaurant in an old 5 & Diner? Talk about a visual non sequitur. “Fine dining” may be overstepping the bounds of its location and somewhat slow service, so consider it as applying solely to the food.
Dave Berry, a Maine native who’s looking for B&M Baked Beans in a jar — which he says are smaller than their canned counterparts and have a more pronounced molasses flavor — has a kindred spirit in Rob Lindley, who emailed that the beans are “an old family favorite for decades.” Lindley and Richard Schilhavy reported that they’re available at the commissary at Nellis Air Force Base, but for those who don’t have commissary privileges, Ann Brown faxed that they’re also available at Glazier’s Food Marketplace, 8525 W. Warm Springs Road. …
Gotta love that Kona coffee, which has a rich, full-bodied flavor stemming from its growing conditions on the Big Island of Hawaii. Unfortunately, Kona’s pretty pricey — among the most expensive coffees in the world — so I wasn’t surprised when Taste of the Town regular Jim Guynup emailed in search of a source for it “at a reasonable price.” I’m not sure what’s reasonable — that’s open to wide interpretation — but readers have a few local sources.