PRESS, FOUR SEASONS, 3960 LAS VEGAS BLVD. SOUTH
Extending across the lobby and garden at the Four Seasons and offering indoor and outdoor seating, Press starts the morning with Lavazza espressos, coffees, freshly squeezed juices, fruit cups and housemade pastries, then transitions to serving salads and paninis at lunch and, later, a small-plates menu plus 16 wines by the glass from an Enoteca system, draft beer, speakeasy cocktails, chocolate truffles and ice-cream-truck favorites. Here’s a sample from the menu:
Small plates: salted mini pretzels, $9; lobster crispy rice, $24; cheese and crackers, $14; meatball sliders, $10; blue crab and spinach dip, $19, Press burger, $21; kalua pork tacos, $18.
Nightcap desserts: warm housemade doughnuts, baked Alaska, chocolate and salted caramel fondue, stone-fruit mini brioche grilled cheeses, $12 each.
Hours are 7 a.m. to midnight daily, with social hour (half-price martinis and draft) from 5 to 7 p.m. daily, fireside cocktail menu from 8 p.m. to midnight and nightcap hour (half-priced coffee drinks) from 10 p.m. to midnight. Call 632-5000.
NEW BOOKS FOR COOKS
GRILLED BAKED APPLES
4 baking apples, such as Gala or McIntosh
¼ cup coarsely chopped walnuts
4 teaspoons brown sugar
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
4 tablespoons unsalted butter
Vanilla ice cream
Core apples. Place each cored apple on its own square of aluminum foil. Divide the walnut pieces evenly and stuff inside each apple. Combine the brown sugar, cinnamon and nutmeg in a small bowl and sprinkle evenly over the apples. Place 1 tablespoon butter on top of each apple.
Wrap each apple in the foil, leaving a small vent at the top, and place on the grill. Close the grill lid and let the apples cook until they have softened, 30 to 40 minutes.
Serve immediately with ice cream.
— Recipe from “An Apple a Day” by Karen Berman and Melissa Petitto (Race Point Publishing, $25)
— Heidi Knapp Rinella