Forte European Tapas Bar & Bistro

Bulgarian tapas? Yes, at Nina Manchev’s funky, eccentric west-side restaurant, where mysterious elixirs such as the red-tinged Gypsy Juice sit behind the bar in huge glass jars.

Everyone will be eating ajarski khachapuri, cheese bread from the Republic of Georgia with an egg in the middle, and the mixed Bulgarian sausage plate.

But you can also have proper Spanish tapas such as shrimp sautéed in garlic. Whew!

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A night for chefs, by chefs

A Small Bite

A night for chefs, by chefs

By Xania V. Woodman

The night was Sept. 7, 2001. The culinary community of Las Vegas and beyond came together in a ballroom at the Rio to support one of its own. Napa restaurant’s chef Jean-Louis Palladin had been diagnosed with lung cancer, and it wasn’t looking good. Upon his death just two months later, The New York Times honored Palladin as “a chef’s chef whose boundless creativity and relentless pursuit of the best and freshest ingredients set an example for countless other cooks.” His inspiration lives on today in the lives he personally touched as well as in the culinary scene at large.