Chef Craig Taylor’s chili verde is a big hit at this down-home saloon, and it’s a must as a first course on the Restaurant Week menu. Made from roasted tomatillos, Hatch and poblano chilies, Taylor’s award-winning chili is smoky and subtly spicy with a little bit of tang to keep each bite interesting. Choose Gilley’s signature barbecue short ribs for your main course and you’ve got yourself a honky-tonk kind of meal.
$30.13 for three courses March 8-15, in TI, 894-7111, HelpOutDineOutLV.org.
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