Dishing
Dishing
Crab-Stuffed Shrimp at Carluccio’s Tivoli Gardens Restaurant
January 27th, 2011
Known for its ties to the legendary performer Liberace, this venue has been a celebrity haunt for more than two decades. The crab-stuffed shrimp has earned its place as a house favorite. Fresh shrimp are stuffed with specially seasoned breading and crabmeat, then baked with butter, garlic and wine. $7.99 appetizer, $17.99 with a side of pasta, 1775 E. Tropicana Ave., 795-3236. Read more »
Dishing
Beef Jerky at Strip House
January 27th, 2011
Executive chef John Schenk marinates prime meat in a blend of eight spices, soy sauce, oyster sauce and rice vinegar to produce the best beef jerky in Vegas. He oven-dries this bounty, deep-fries it to order and serves it with sliced tomato and fried onions. $11, in Planet Hollywood, 737-5200. 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 »
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 »
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 »
Dishing
Meat Lover’s Pizza at North End Pizza
January 13th, 2011
If you aren’t put off by Red Sox posters, rush over to this modest storefront for a crusty, Boston-style pizza. Read more »
Dishing
Mob’s Meatball Salad at Capo’s Italian Steakhouse
January 13th, 2011
Are salads not manly enough for you, tough guy? Can’t say that anymore. Owner Nico Santucci created this classic salad, which is tossed with rigatoni pasta, Provolone cheese, tomatoes, peppers and croutons, and splashed with a homemade meatball and sugo sauce. Read more »
Dishing
Tuna Tartare at Firefly
January 13th, 2011
Celebrate Firefly’s new location, on Sahara Avenue, with this go-to favorite tapa. Use the crunchy tarot chips to scoop the goodness of chopped-to-order ahi tossed with a soy-lime-truffled dressing and garnished with avocado and basil. Read more »
Dishing
Crawfish at Hot and Juicy Crawfish
January 13th, 2011
No cutlery or napkins here—just a good plastic tablecloth and plenty of paper towels. Strap on the plastic bib, order the crawfish with the mild spice level. Read more »
