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Small Plates: Gameworks with restaurant opens in Town Square

DINING OUT

GAMEWORKS, TOWN SQUARE, 6587 LAS VEGAS BLVD. SOUTH

GameWorks returned to Las Vegas with a new Town Square location that opened last week. It has 7,000 square feet of arcade games, eight bowling lanes and the eSports Arena, with digital entertainment. The decor leans heavily to colorful art and expansive video screens. The menu of the 240-seat restaurant has a rotating roster of dishes specific to Las Vegas, with signature items including beer-braised short ribs over wasabi mashed potatoes and tequila shrimp and seafood ceviche. While there is a lot of overlap between lunch and dinner menus, some differences exist. Here’s a sample:

Starters: Fried calamari, $10 at lunch, $11.50 at dinner; Nick’s Street Wings, $12; tomato bruschetta, $8; tequila shrimp and seafood ceviche, $14.

Sandwiches and salads: GameWorks Burger, $12.50 at lunch, $14 at dinner; Philly cheese steak sandwich, $13 at lunch, $14 at dinner; grilled vegetable and goat cheese sandwich, $12.50 at lunch, $13.50 at dinner; Triple Deck B.L.A.T. sandwich, $12 at lunch; chicken Caesar salad, $10; Cobb Salad, $11.50; iceberg wedge steak salad, $11.50 at lunch, $12 at dinner.

Entrees: Fish and chips, $14 at lunch, $14.50 at dinner; bangers and mash, $13.50 at lunch, $15 at dinner; short ribs, $18 at dinner; cast-iron fried chicken, $18 at dinner; seared salmon, $16.50 at lunch, $18 at dinner; tagliatelle with mussels, shrimp and calamari, $14.50 at lunch, $16.50 at dinner; Margherita pizza, $10.50 at dinner; chicken and goat cheese pizza, $12.75 at dinner.

Hours are 11 a.m. to midnight Sundays through Thursdays, 11 a.m. to 2 a.m. Fridays and Saturdays. Call 702-978-4263 or visit www.GameWorks.com.

NEW BOOKS FOR COOKS

MEXICAN OVEN OMELET

Nonstick cooking spray

2 cups chopped fresh spinach

4 ounces ground beef

½ chopped onion

¼ cup chopped red pepper

2 tablespoons seeded, chopped jalapenos

6 large eggs

¼ teaspoon ground cumin

¼ teaspoon fine sea salt

1/8 teaspoon freshly ground black pepper

1 cup shredded cheddar cheese

¼ cup sliced black olives

Preheat oven to 400 degrees. Grease a 9-inch pie plate with nonstick cooking spray.

Spray a large skillet with nonstick cooking spray. Saute the spinach over medium heat until wilted, about 3 minutes. Transfer to the prepared pie plate.

Add the beef, onion, peppers and jalapenos to the skillet and cook until the meat is browned and the onion has turned translucent, 10 to 15 minutes. Drain off the fat and sprinkle this mixture over the spinach in the pan.

In a large bowl, beat the eggs; add the cumin, salt and pepper. Pour into the pie plate. Top with the cheese and sprinkle the olives evenly over the top.

Bake until puffy and golden, 15 to 20 minutes.

Note: To make ahead, prepare the dish through sprinkling the meat mixture over the spinach in the pan. Cover and refrigerate overnight. In the morning, preheat the oven and proceed.

Serves 4.

Recipe from “Good Cheap Eats” by Jessica Fisher (The Harvard Common Press; $16.95)

— Heidi Knapp Rinella

 

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