A Julian Serrano restaurant without an extreme degree of attention to detail? Maybe in a parallel universe, but not in this one.
Entertainment Columns
I’ll be honest: On my first attempt to dine at El Dorado Cantina, I turned around and left.
Real Asian noodles — to which those crispy fried things dumped out of a can bear no comparison — are gratifyingly easy to find in Southern Nevada these days, from noodle houses to ramen places and Asian restaurants of all description.
Taste of the Town reader Cindi Maciolek asked a few weeks back for a source for Cajun potato salad similar to what she used to find at the deli counter at Albertsons or a recipe for it. Regular reader Ann Brown offered this recipe.
My, how suburban-mall restaurants have changed over the years.
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.
Dougie J’s Cafe is named after co-owner Suny Chabrow’s son, Spc. Douglas J. Green, killed in action in Afghanistan, and the restaurant is a sort of tribute to members of the military.
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.
Paul Bartolotta, executive chef of Bartolotta Ristorante di Mare, which opened with Wynn Las Vegas in 2005, will be replaced early next year by Mark LoRusso, the resort announced Wednesday.
Sometimes mixed signals can be a good thing, especially when it sends you back for more tasty things to eat.
When you click on “entrees” on the website for Tom’s Urban, there’s a juicy, full-color image of the ribs, complete with detailed description. But when we got to the restaurant there was no sign of them on the menu or anywhere else.
There’s always room for dessert.
I love a good pun — and who doesn’t? (I know, I know) — so maybe that’s why I still remember a radio commercial from the ’70s where the narrator said he went to a particular chain restaurant just for the halibut. Ba-dum-bum.
Regular readers know I value restaurants with menus that change — but not too much. Seeing the same menu all the time gets boring, but we all hate to see a favorite dish vanish. Restaurants with staying power usually know how to walk that fine line.
Sausage sales are up, and not just because they’re an inexpensive way to feed the family. Local butchers say custom sausages are always a fantastic way for cooks to bring variety to their table.