BONEFISH GRILL, TOWN SQUARE,
6527 LAS VEGAS BLVD. SOUTH
Bonefish Grill, from the company that owns Outback Steakhouse, Carrabba’s Italian Grill, Fleming’s Prime Steakhouse & Wine Bar and Roy’s Restaurants, opened at Town Square in March. It’s the second Las Vegas opening for the chain; a location on Eastern Avenue in Henderson ended a four-year run in 2010. Bonefish Grill is known for its wood-grilled fish, seafood and chops. Every Wednesday is Bang Wednesday, when the company’s famous Bang Bang Shrimp is offered for $5. Drink specials are offered during happy hour from 4 to 6:30 p.m. daily, with food specials during the same hours Sundays through Thursdays. Here’s a sample from the menu:
Starters: Bang Bang Shrimp, $9.50; edamame, $3.90; Thai coconut shrimp, $9.50; Wagyu beef and ginger dumplings, $8.30
Grilled entrees: wild dorado (mahi mahi), $16.30 small, $19.30 regular; Chilean sea bass, $23.50/$27.50; ahi tuna Tokyo-style, $15.90/$19.90; fontina pork chop, $14.60; sirloin steak, $14.90/$17.90; chicken marsala, $14.50
Sauteed and baked entrees: pecan-Parmesan crusted rainbow trout, $17.90; Maryland crabcake dinner, $16.40
Desserts: Jen’s Jamaican coconut pie, $6.20; creme brulee, $6.20
Hours are from 4 to 10:30 p.m. Mondays through Thursdays, 4 to 11:30 p.m. Fridays, noon to 11:30 p.m. Saturdays and 11 a.m. to 10 p.m. Sundays, with brunch from 11 a.m. to 2 p.m. Sundays. Call 407-0980 or visit www.bonefishgrill.com.
NEW BOOKS FOR COOKS
18 perfect tortilla chips
9 slices thinly sliced corned beef
9 slices thinly sliced Swiss cheese
½ cup sauerkraut, drained
Thousand Island crema (recipe follows)
Preheat broiler to 500 degrees. Evenly spread the chips on a baking sheet. Cut the corned beef and cheese slices in half. Top each chip with a slice of corned beef and one of cheese.
Place chips under broiler for 5 minutes. Remove from broiler, top with sauerkraut and drizzle with crema.
To make Thousand Island crema: mix ¼ cup mayonnaise, ¼ cup buttermilk, 1 tablespoon ketchup, 1 teaspoon sugar, 1 teaspoon sweet pickle relish, and salt and pepper, to taste, with an immersion blender or food processor, blending until smooth. Bring to room temperature before serving.
— Recipe adapted from “Ultimate Nachos” by Lee Frank and Rachel Anderson (St. Martin’s Griffin, $19.99)
— Heidi Knapp Rinella