Vegas Seven

Austin’s Steakhouse

  • Dishing With Grace

    Ending the Year With a Bang-Bang

    By Grace Bascos

    Now that we’re a week into 2016, some of us are sticking to our resolutions to eat better. But before I joined the fray, I made sure I got in a “bang-bang.”

  • Dishing With Grace

    Pan-seared Rib Eye, Austin’s Steakhouse

    By Grace Bascos

    A 22-ounce cut of meat is usually enough to make any carnivore swoon, but a sauce can take a great steak to new heights. This bone-in rib eye is grilled over mesquite charcoal to impart a nice char and smokiness. The accompanying gravy boat holds a silky garlic and cilantro butter sauce that manages to be light yet really bright in flavor.

  • Cocktail Culture

    Bunny-Approved

    By Xania V. Woodman

    If ever there was a time for a sticky-sweet, candy-color cocktail, it’s Easter! Texas Station director of food and beverage Isaac “Ike” Mayberry consulted with a true lemondrop lover to combine her favorite cocktail with every sweet tooth’s favorite holiday. The trick to this treat is to preform a berry-flavored cotton candy using a clean plastic Easter egg. To serve, place a sugar-rimmed cocktail glass in front of your guests, drop the little cotton candy “egg” in, and pour the prepared cocktail over it.

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