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Small Plates: Dining at Bonefish Grill, making Reuben nachos



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.



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.

Serves 3.

— Recipe adapted from “Ultimate Nachos” by Lee Frank and Rachel Anderson (St. Martin’s Griffin, $19.99)

— Heidi Knapp Rinella

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