Dining
Dishing
Arroz Con Pollo at Havana Grill
January 20th, 2011
This dish may not surpass versions in south Florida, but it’s the best one in the desert. Expect a mound of rice stained yellow from saffron, slow-cooked with onion, garlic, green pepper and a highly season, flavorful half-chicken. This mountain of food is crowned with a pair of fried plantains, a starchy Cuban cousin to the supermarket banana. Read more »
Feature
Beyond Barbecue
Soyo showcases the true potential of Korean cuisine
January 20th, 2011
Korean taco trucks are hot in the West. That we know. But is Korean food the next big thing? It might be, if restaurants like Soyo succeed and proliferate. This rustic cuisine has been around in Vegas since I came here more than 10 years ago, but it has been largely limited to Korean barbecue, a form of cooking often done at the table, on built-in braziers. Read more »
Dishing
All-Natural Black Angus Rib-Eye at N9NE Steakhouse
January 20th, 2011
A new menu item at N9NE, this certified Angus beef is raised with the highest standards and is good for your body and the environment. All the steaks here are cooked to perfection, and this one is no exception. Read more »
Diner’s Notebook
Lutefisk, Jamaica’s best, and a chilling McRib encounter
January 20th, 2011
The first (and last) time I tasted lutefisk, literally “lyefish” in Norwegian, was at a supper in Mount Horeb, Wis. It is one of the world’s great food curiosities, and an acquired taste in the extreme. Read more »
Dishing
Chicken Marsala at Nora’s Cuisine
January 20th, 2011
Authentic Italian cuisine is the specialty of this family-owned establishment. The intimacy of the venue transports guests back to an old Sicilian eatery, serving favorites such as chicken Marsala. Made of boneless chicken breast with mushrooms covered in a sweet Marsala wine sauce and served with a side of spaghetti and tomato sauce, it is sure to satisfy any appetite. Read more »
Dishing
Fun Gor Dumplings at Ping Pang Pong
January 20th, 2011
Dim sum—those sweet and savory tea pastries that are a way of life in Cantonese fine society—are delicious here, in this elegant restaurant. Pork noodle-wrappers, sesame shrimp rolls and spareribs with black bean sauce all go perfectly with a cup of steamy Chinese tea, usually Jasmine or Oolong. Read more »
Feature
Italian Artistry
Scarpetta adds rich, colorful cuisine to the Strip landscape
January 13th, 2011
Cooking is an art, and Scott Conant of Scarpetta is an artist, his palette Italian cuisine. He’s not one of those chiaroscuro types who work in light and shadow, however. He’s more of a colorist. His food tends to be vivid and rich, more Modigliani than Caravaggio. Read more »
Diner’s Notebook
The food-critic trap, buzz-worthy barbecue and a hot new bakery
January 13th, 2011
Perhaps you saw the tempest stirred up over the so-called “outing” of Los Angeles Times restaurant critic S. Irene Virbila. If not, what transpired was basically this: Virbila and her party were refused service at a Beverly Hills restaurant, Red Medicine, and summarily kicked out. One of the principals at the restaurant then stuck a camera in her face and snapped her photo. It appeared on Gawker.com and, later, all over the Internet, compromising her closely guarded anonymity. Read more »
The Latest
Au Revoir, Alex
French dining establishment goes dark
January 13th, 2011
Wynn Las Vegas shocked the world recently with news that their signature gourmet restaurant, Alex, will be closing Jan. 15. What made Alex significant is not just the two-Michelin-star designation, or the Grand Award for its wine list from Wine Spectator. For aficionados of fine dining, the landmark service, décor and artistry of chef Alex Stratta set the bar almost impossibly high in this city of fine dining establishments. Read more »
The Grape Nut
Spanish Sparklers
Celebrate the everyday with affordable cava
January 13th, 2011
Spain’s iconic sparkling wine, cava, offers tremendous value as an alternative to pricier French Champagne, American sparking wines or Italian prosecco, making it perfect for celebrating even those everyday achievements: Finally tackled that “everything” drawer in the kitchen? Made it through the week? Made it through the day? It’s cava time. Read more »
