Dining
Dishing
Tacos de Barbacoa, Cantina Laredo
January 10th, 2013
Beef brisket is roasted slowly until tender, and then it’s placed into two warm corn tortillas to make these classic street-style tacos. Read more »
Scene Stirs
How to Stock Your Own Pop-Up Bloody Mary Bar
January 3rd, 2013
For the second year in a row, my beloved friend Jeff arrived in Las Vegas for a huge eyewear convention with one thing on his mind (other than which pair of his own frames he’ll wear today): pop-up Bloody Mary bar! What guest doesn’t love ’em? The hard work has been done for you, and if your host is anything like Jeff, he’ll set out all kinds of goodies for you to doctor up your personal pint. Whether your Bloody Mary is likely to induce a hangover or cure one, a well-stocked bar lets you take comfort in the knowledge that you’re not alone. Read more »
Cocktail Culture
Bloody Hell
January 3rd, 2013
This is no sweet love hangover. This is the real deal. And it’s bad. Baaad. Inevitably, all that December partying catches up, and suddenly—if not literally—it’s the end of the world as you know it. Now, believe it or not, I’ve been there. More than I’d care to recount, actually. But even in my densest personal brain fog, I’m able to remember that help is just a pint glass away with the perfectly executed Bloody Mary. Read more »
Next Stop: Locally Made Raw-Milk Cheese?
January 3rd, 2013
With raw milk entering the local ecosystem, raw-milk cheese can’t be far behind. In his new book Tyler Florence Fresh ($35, Clarkson Potter, 2912), the Food Network chef/author/winemaker makes a case for unpasteurized cheese: Read more »
Milk in the Raw
Thanks to one man’s quest for a better smoothie, Las Vegas’ raw-milk prohibition may at last come to an end
January 3rd, 2013
Three years ago, Brett Ottolenghi got his daily fix through an underground operation. His personal hookup would drive across the Nevada-Arizona stateline to procure the contraband. In this case the white stuff is milk. Straight from a dairy. Milk that hasn’t been pasteurized or homogenized. Ottolenghi used raw milk every day in his breakfast smoothie, at least until the woman who’d made the regular milk runs for a handful of Las Vegans moved away. Read more »
Diner's Notebook
California dreamin’, a Dos Caminos do-over and savoring India’s Ayurvedic tradition
January 3rd, 2013
San Diego has the unusual quality of being a great escape for Las Vegans not only in summer, but also in winter; the weather there is amazing. On a recent December visit the temperature was 74 degrees with not a cloud in the sky. Read more »
A Fresca Outlook
Newly arrived Cantina Laredo boosts Tivoli Village with its moderately priced, neighborhood-friendly Mexican fare
January 3rd, 2013
Tivoli Village started slowly, but things have picked up of late, and the mall, which still feels like a poor relation of Boca Park, should gather steam in 2013. I like their chances. Part of my optimism is based on a number of new restaurants slated to open. Angelo Sosa is about to launch an Asian fusion restaurant, Poppy Den; and creative L.A. chef Sam Marvin will reveal a steakhouse called Echo & Rig sometime in spring. Read more »
Cocktail Culture
Dare to Dream
December 20th, 2012
How do you fit the personality of an entire casino-resort into one delicate little glass—a Steve Wynn casino-resort, at that? For starters, keep it simple. Wynn Resorts property mixologist Patricia Richards has a rule: A cocktail that requires more than six ingredients is probably too complicated for its own good. Second, splurge a little; use the freshest, highest quality ingredients possible every step of the way. It pays off in the quality of the composed drink. Read more »
Dining Profile
He’s Got What SHe Wants
When it comes to food ladies love, chef Todd Mark Miller should be your wingman
December 20th, 2012
Eva Longoria may be the face of SHe, the “boutique steak house” with a feminine touch opening New Year’s Eve. But it’s chef Todd Mark Miller who’s responsible for keeping the ladies happy. Read more »
New Year's Dishing
Honey Salt
December 20th, 2012
Elizabeth Blau and Kim Canteenwalla have the Summerlin celebration covered. Their intimate dinner features four courses of homey, earthy cuisine, including Périgord winter truffle risotto and a choice of wood oven-roasted Alaskan halibut or a surf and turf of braised beef short ribs and Maine lobster tail. Read more »
