When Wendy Bailey emailed a few weeks ago in search of Kraft Roka Blue and Old English cheeses for making a family favorite cheese ball, she promised to share the recipe if Taste of the Town readers came through.
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I remember, not too many years ago, when the concept of seafood in the desert was a punch line complete with rim shot.
We knew we were in trouble when our server at F. Pigalle said the red wine was burgundy — which, we felt sure, wasn’t Burgundy, mainly because it’s all-you-can-drink, included with dinner, and therefore probably arrives in tanker trucks.
Some pretty interesting fusion formulas have been popping up in Southern Nevada restaurants during the past few years.
It seems 2016 has barely started but already it’s flying by. Mardi Gras is coming up Tuesday, although the parades and other celebrations start well before the actual day — on Jan. 6, or Twelfth Night, the 12th day of Christmas.
They snagged me with the promise of prime rib carved tableside, but it didn’t work out that way.
We can tell Killer Shrimp’s signature dish originated in a home kitchen.
Sometimes I don’t review a restaurant for a long time after it opens and there’s no real reason; maybe a lot of restaurants opened at the same time and one just sort of fell off my radar. In the case of Lyfe Kitchen, I know exactly why.
Yes, Pancho’s Restaurant is pricey — at least compared to most Mexican restaurants in the valley.
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.