Free-Range Chicken at Postrio

Common sense isn’t that common, Mom used to say, and seemingly simple dishes often yield the greatest delight—and remind you of home. Wolfgang Puck’s protégés de-bone free-range Shelton’s chickens but leave the two halves intact. The skin is seasoned and sautéed in blended oil (canola and extra-virgin olive) skin side down to begin the crisping. After 12 minutes in the oven, the poultry marvel is served with natural jus. You pick the ratio of crispy skin, moist meat and robust jus with every memorable bite. And don’t forget that locals get a free desert at all of Puck’s restaurants. $27, in the Venetian, 796-1110.

Suggested Next Read

Pop goes the cocktail

Cocktail Culture

Pop goes the cocktail

By Xania V. Woodman

Savory and sweet. That is the yin and yang of the candy world, and nowhere is it better exemplified than in the sweet, corny crunch found in a box of Cracker Jack. Corey Keck, one of I ♥ Burgers’ “Milkshake Girls,” says she makes more than 100 shakes—both regular and spiked—on a typical day. The biggest sellers, she says, are the Chocolate Thunder (a triple-chocolate shake with Phillips Union cherry whiskey and Mozart chocolate liqueur) and the Twisted Caramel Corn, the makings of which employs a puree of fresh, sweet corn and house-made caramel.

DTLV

RunRebs