Yellowtail Crunch at Union

Just four yellowtail crunch balls come to a serving, so you’ll have to choose your dining partners carefully. Light Group executive chef Brian Massie binds diced, fresh yellowtail tuna with Kewpie Japanese mayonnaise, masago (Icelandic “flying fish” roe), crispy fried tempura for texture and S&B La-Yu chili oil. The round fish balls are deposited atop a fried wonton disk to make it finger-lickin’-friendly, and garnished with just a little micro-basil. Pair them with something sparkling, or perhaps your favorite chardonnay. $19, in Aria, 693-8300.

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Do judge this wine by its label; a lot of love goes into a bottle of Labor Wines’ pinot noir, the latest issue from a local winemaker. Corey Nyman, 34, has an impressive food and beverage pedigree having been brought up, along with his brother, Craig, in the family biz (“Brotherhood for a Better Vegas,” Jan. 27 issue). But the Nyman Group exec has been plotting for some time to make a mark on the wine scene with his own product and, Nyman says, “I can’t believe it’s here.”



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