Small Plates: 17 Degrees South and ‘Taste of Beirut’

DINING OUT

17° SOUTH, TAHITI VILLAGE, 7200 LAS VEGAS BLVD. SOUTH

17° South, which gets its name from the Polynesian islands 17 degrees south of the equator, opened in June. The tropically themed restaurant and bar has an extensive selection of craft beers and exotic cocktails (Laid Back Lychee Martini, anyone?) and a casual menu available during all opening hours. 17° recently introduced its Open To Close Locals Happy Hour, with select food items and all domestic beers, well drinks and specialty cocktails 50 percent off all day and night for locals with valid ID. Here’s a sample of the menu:

Starters and bits &bites: Chicken wings, $8; Island lettuce cups, $12; shrimp cocktail, $10; Island-style ribs, $10; mac and cheese with pit-roasted ham, $8; garlic fries, $5, 17° South crabcakes, $11.

Specialty pizzas and burgers with fries: Three-cheese pizza, $11; meat lovers pizza, $13; Buffalo chicken pizza, $13; 17° South burger (with peppers, onions, mushrooms and smoked Gouda), $12; BLT burger, $12; teriyaki burger, $12.

All day: Our Signature Spaghetti and Meatballs, $11; fish and chips, $10; Asian chicken salad, $9; grilled cheese with tomato, $9; open-face flat-iron steak sandwich, $13.

Hours are from 11 a.m. to 10 p.m. daily. Call 702-440-0017 or visit www.tahitivillage.com.

NEW BOOKS FOR COOKS

RED PEPPER AND WALNUT DIP

3 large red bell peppers

1 small onion, quartered

1 tablespoon garlic paste, or to taste (see note)

½ cup walnuts, previously soaked for one hour and drained

½ cup plain bread crumbs

1 teaspoon ground cumin

1 tablespoon pomegranate molasses

1 teaspoon red chili paste (or Aleppo pepper or smoked paprika)

1 teaspoon salt

1/3 cup olive oil, or more if dip is too dry

Wash the peppers and place them on a foil-lined cookie sheet under the broiler 4 or 5 inches from the heat source, turning them every few minutes until the skin is blackened and charred.

Place the peppers in a plastic bag with a couple of tablespoons of water and close the bag tightly for 10 minutes. Open the bag and peel the skin off the peppers. Cut the peppers open and discard the seeds and white parts inside, as well as the stem.

Place the peppers, onion, garlic, walnuts, bread crumbs, cumin, pomegranate molasses, red chili paste or paprika, salt and oil in the bowl of a food processor. Process for 1 minute or until the mixture is smooth, yet still thick and with some texture. Taste to adjust seasoning and transfer the sauce to a bowl. Cover and refrigerate.

Note: To make garlic paste, peel 6 garlic cloves and cut lengthwise. Chop the garlic fine and put it in a mortar with 1 teaspoon salt. Pound for 2 or 3 minutes, until the mixture is the consistency of a paste.

Recipe from “Taste of Beirut” by Joumana Accad (Health Communications Inc.; $18.95)

— Heidi Knapp Rinella