Soft Pretzels and Provolone Fondue, Culinary Dropout

One of Culinary Dropout’s signature items, this fun appetizer comes highly recommended from just about everyone who steps into the new spot at the Hard Rock Hotel. And with good reason: Doughy pretzel nuggets turn out to be the ideal vehicle for the creamy, pale yellow, melted cheese.

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Our critic’s final ‘gastropub’ plea

Our critic’s final ‘gastropub’ plea

By Max Jacobson

Restaurant concepts are rarely born in Las Vegas, but many grow old quickly here. The gastropub is one that threatens to become moribund before it had a chance to mature, in spite of clever efforts such as Todd English P.U.B. and all its delicious deli meats, and Public House at the Venetian, where chef Anthony Meidenbauer of Block 16 has given us our only accurate example of the genre. His poutine with duck confit and lamb pierogi is tempting and unusual, and he does dishes native to the concept as well, like a mean Scotch egg and those terrific pickles.

DTLV

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