Shrimp and Grits, Double Helix Wine & Whiskey Lounge

The traditional low-country dish gets a big-city treatment in the hands of chef Doug Vega. Three jumbo shrimp are sautéed with creole spices then smothered in house-made tomato gravy. Now ready for their close up, the beauties are served over stone-ground, hand-milled Anson Mills grits that have been doctored up with butter, cream and cheddar cheese. Don’t let the diminutive serving fool you—this shareable (or hog-able) small plate is all stick-to-your-ribs goodness.

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Like Due Forni owner Alex Taylor, formerly of Wynn Resorts, and chef Carlos Buscaglia, formerly of Fiamma, barman Mike Donaldson carved a career out on the Strip before heading for the hills of south Summerlin. He started with the Light Group and Tao Group before opening Scarpetta and D.O.C.G. in the Cosmopolitan as the sommelier and beverage director. Now at Due Forni (3555 S. Town Center Drive, Suite 105), Donaldson has managed to create a small but powerful cocktail program in a restaurant better known for its wine list and more than 40 by-the-glass offerings.

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