May 25, 2017 - 2:12 pm
In addition to brining his own pickles for his Lil’ Burgers (aka sliders), chef Stephen Hopcraft creates pickled shallots to both garnish his steaks and mark how they’ve been cooked: tomato horseradish pickled shallots = medium/rare; saffron = medium; Worcestershire = medium/well; balsamic = well done.
The Black Sheep
This new west valley restaurant offers a rotating selection of pickled organic veggies on its starters menu. Chef Jamie Tran strives to match the pickling method to the characteristic of each vegetable: cold pickling carrots and cucumbers in a sweet brine to bring out the sweetness and the crunch, hot pickling purple cauliflowers in an herbs brine with peppercorn to pull out the color and spices.
The Black Sheep, 8680 W. Warm Springs Road, 702-954-3998, blacksheepvegas.com
Andre’s Bistro & Bar
Chef Andre Rochat’s neighborhood bistro is known for its house-made charcuterie. But the garnishes that come with these cured meats are just as impressive. They include pickled baby zucchini and pickled sunburst squash.
Andre’s Bistro & Bar, 6115 S. Fort Apache Road, 702-798-7151, andresbistroandbar.com
Pickled onions are a popular condiment that you can buy in most supermarkets. But “Hell’s Kitchen” Season 12 champ Scott Commings makes his own for his sandwiches at the Downtown Grand’s 24-hour diner/concert venue. His recipe includes sugar, mustard seeds, several secret spices and, of course, vinegar.
B&B Burger & Beer
If sweet pickles are more to your taste, try the bread-and-butter variety made by the team at Mario Batali’s Venetian burger joint. In addition to using them as garnish for their burgers, they serve them on their own as a bar snack, either fried or au naturel.