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Small Plates: Dining at Bonefish Grill, making Reuben nachos

DINING OUT

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

REUBEN NACHOS

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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