Sheridan Su’s latest restaurant, Every Grain, is open for lunch from 9:30 a.m. to 2:30 p.m. Tuesday through Saturday. (Al Mancini/Las Vegas Review-Journal)
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Chase Jefferies, a bartender at Del Frisco’s Double Eagle Steakhouse in Las Vegas, makes a Smoked Sazerac by shaking Hennessy, Bulleit Rye, Pernod Absinthe, maple syrup and Peychaud’s Bitters with ice, then filling a snifter with applewood smoke and pouring the drink over an oversized ice cube. (Heidi Knapp Rinella/Las Vegas Review-Journal)