A Little Pig For Your Face, Late Night By Puck and Farm-to-Field Dining

Sizzling Pork Belly Sisig

Sizzling Pork Belly Sisig

I just got back from the Philippines, where for the first time I ate sizzling sisig (SEE-sig), a late-night snack meant to be consumed after many beers. Usually made of crispy bits of pig face and ears, flecked with hot peppers, then given a good squeeze of calamansi (a small, but powerfully bright citrus fruit native to the country), it’s got all the criteria for ideal post-drinking fare: salty, crunchy, fatty and spicy. Imagine my surprise to return to find sisig not only on the Strip, but at a restaurant that isn’t even Filipino! Fair enough, chef Joe Elevado is a first-generation Pinoy-American like myself, so I’m proud that he’s added the humble bar bite to his spring menu at Andrea’s (in Encore, 702-770-3463). His decidedly upscale version uses pork belly with a kick from jalapeño peppers and red onions, topped with a fried egg and more crispy pork. It still pairs well with a few drinks.

Speaking of late-night dining, Wolfgang Puck is getting into the game in Downtown Summerlin, as his Bar & Grill (702-202-6300) recently launched the Late Night Bites and Booze menu for those of you who aren’t ready to call it a night. From 9 p.m. to close at the bar, find a selection of drink specials from $5-$8 to sip alongside $6 plates of pork carnitas tacos, chili-glazed chicken wings and Puck’s signature truffled potato chips with Maytag blue cheese fondue, which you will not be able to stop eating once they’re in front of you.

B&B Ristorante (in the Venetian, 702-266-9977, BandBRistorante.com) will hit the road on May 2 (5 p.m., $125, QuailHollowDinner.SplashThat.com) for an off-off-Strip dinner in Moapa Valley, about 50 miles north of Las Vegas in Overton. The Italian restaurant will showcase produce from local Quail Hollow Farm and Good Family Farm at a four-course, family-style, farm-to-table dinner served in the middle of a field (don’t worry, there will still be linen and fine china and service by B&B Ristorante staff). The restaurant secured a side of beef from Good Family Farm, which raises pure-bred Angus cows and heritage Duroc pigs, and will definitely put it to great use for this evening. It might be a trek to get out there, but this dinner will be worth going the distance.


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