Creole Crab Cakes at Sedona

This restaurant has been completely redone, and the menu is filled with contempo American comfort fare. Three crab cakes come drizzled with a perfect rémoulade. The cakes are fragrant, properly browned on the surface, and nearly 100 percent backfin crabmeat. They’ll stand up to any version in the city. $14, 9580 W. Flamingo Road, 320-4700.

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Grilled Filone with Duck Egg at DOCG

Dishing With Grace

Grilled Filone with Duck Egg at DOCG

Don’t let the low price fool you—with a nice glass of wine, this hearty appetizer could easily be a meal unto itself! Still, meant to be shared is this heaping plate of ciabbata bread, sliced thick, brushed with olive oil and deeply grilled. All that’s left is to dip in the fonduta (melted semi-soft fontina cheese with chopped, preserved black truffles and truffle oil) and a delicately poached quail egg topped with another drizzle of olive oil and just a pinch of Moldon sea salt. It’s enough to make you wanna do the Truffle Shuffle.

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