Dining
Profile
Greek to Him
Costas Spiliadis demonstrates the deliciousness of his homeland’s authentic cuisine, this time in Vegas
January 6th, 2011
“Have found wonderful green stone. Come at once.” These were the words Zorba the Greek once cabled to Kazantzakis, summoning him to Crete. Spontaneity is a Greek concept. You’ll get lots of it at Milos, and from the restaurant’s owner, Costas Spiliadis. Read more »
Diner’s Notebook
A new Thai place, green chiles on wheels and vegan delights
January 6th, 2011
Two trends we can expect to see continue throughout 2011 are the proliferation of non-Chinese Asian restaurants on the Strip and a spate of new food trucks. Read more »
Dishing
Triple Chocolate Pizookie at BJ’s Restaurant
January 6th, 2011
See if you sense a theme to one of our favorite desserts: This thick, delicious cookie is baked with pieces of Ghirardelli chocolate, topped with two scoops of double-chocolate ice cream containing Ghirardelli chocolate chips and finished with a Ghirardelli dark chocolate square. Read more »
Dishing
Catfish Sandwich at RM Seafood
January 6th, 2011
p>Chef Rick Moonen of Top Chef fame is also a champion of sustainable seafood, so everything he serves is fresh, healthful and politically correct. Read more »
Dishing
Meat Loaf at Simon
January 6th, 2011
Chef Kerry Simon doesn’t look like he eats his famous meat loaf, which is a fine, fatty creation based on beef but bound with a touch of ground pork. Read more »
Dishing
Veal Sliders at Union
January 6th, 2011
These sliders are as trendy as the restaurant you can find them in at CityCenter. Unlike the original slider, these patties are made of crispy fried and tender braised veal. Read more »
Dishing
Chicken Teriyaki at Kabuki Japanese Restaurant
December 23rd, 2010
This West Coast chain serves up traditional and innovative Japanese cuisine. The interior design—sleek, black and contemporary—complements the fare. Read more »
Dishing
Crispy Yellowtail Snapper at Nobu
December 23rd, 2010
This whole fish from the Florida Keys, specially created by executive chef Joel Versola, is deep-fried with potato starch and covered with a tangy sweet chili sauce. Read more »
Feature
Two Bold Visions
At the new Cosmopolitan, chef Andres’ Jaléo celebrates Spanish cuisine, while his China Pablano interprets two cultures
December 23rd, 2010
José Andres is a force of nature, a proud Spaniard in chef’s whites who cuts a swath through his dining rooms like a tornado. He’s the Cervantes of American chefs. What Juan Carlos is to the monarchy and Javier Bardem is to the silver screen, he is to the tapas bar, the paella pan, the Pacojet and the reverse griddle. Read more »
Dishing
Baja Tacos at El Segundo Sol
December 23rd, 2010
Executive chef Terry Lynch says these tacos were “inspired from many a sunny and surfy trip to the Baja peninsula. This sort of Baja taco and a cold beer has been a great way to recover from a day in the ocean.” Mahimahi is seasoned with a Baja rub (brown sugar, cumin, cayenne and oregano), dipped in tempura beer batter and fried. Read more »
