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.

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Gulab Jamun at Origin India

Dishing With Grace

Gulab Jamun at Origin India

Also referred to as Origin India’s version of the classic doughnut hole is gulab jamun, a traditional Indian dessert that is often served on special occasions or holidays. Here, deep-fried cottage cheese and semolina flour balls are soaked in an intense rosewater and cardamom-infused sugar syrup and served warm, garnished with nuts. Sometimes, chef Kuldeep Singh will even lay a thin sheet of edible silver or gold atop the dessert, creating an extra special sight. Truly a crave-worthy dessert you’ll want to savor and perhaps not share with others.

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