Dishing
Dishing
Shrimp and Bacon Club at Rhythm Kitchen
July 29th, 2010
Bringing the flavors of French Creole cuisine to Las Vegas, Rhythm Kitchen puts a Cajun twist on an American favorite. This version of the club sandwich includes grilled shrimp, blackened with a slightly spicy seasoning, fried bacon, lettuce and tomato, on toasted white or wheat bread. The dish includes the choice of potato salad, coleslaw or French fries. Read more »
Dishing
Griddle Platter at The Griddle
July 29th, 2010
This breakfast and lunch restaurant serves up all the comforts and classics with a twist. In this case a Mediterranean twist. The house special includes chicken, spinach and feta cheese over home fries and three eggs with pita bread. Read more »
Dishing
Lakanilau Roll at Roy’s
July 22nd, 2010
Roy’s Lakanilau Roll’s unique flavors come from Kobe beef wrapped around crab, tempura asparagus and avocado with sesame miso and kabayaki. “Ultimately, our sushi weaves a more colorful tapestry as it creates a fresh, new fusion for today’s eclectic palate,” chef Brandon Konishi says. Read more »
Dishing
Caprese Salad at Settebello Pizzeria Napoletana
July 22nd, 2010
It would difficult to find something more refreshing and simple than this dish. Settebello uses ripe tomatoes and fresh mozzarella, topping them off with fresh basil from a hydroponic farm in Pahrump and extra virgin olive oil from Umbria, Italy. Read more »
Dishing
Sandwich Cubano at Cuba Café
July 22nd, 2010
This hole-in-the-wall restaurant will surprise you with the great tastes of authentic Cuban food. This traditional menu item is made with roasted pork that has been marinated in garlic, orange sour and rum. Read more »
Dishing
Beef Chimichanga at Toto’s Mexican Restaurant
July 22nd, 2010
This is a simple dish consisting of a deep-fried beef burrito with cheese, guacamole and sour cream, but you definitely get your money’s worth with its huge size. It’s also one of the best we’ve had. Read more »
Dishing
Maxwell Street Polish Dog at Chicago Hot Dogs
July 15th, 2010
Your taste buds will travel to the Windy City at this place, which was established here in 1974. All their hot dogs are made with Vienna beef. Read more »
Dishing
Choucroute Garnie at Spago
July 15th, 2010
It isn’t on the menu, but Alsatian chef Eric Klein’s take on the classic assorted sausage and sauerkraut platter is always around (just ask), and it’s simply astounding. Read more »
Dishing
Osso Buco at Ferraro’s
July 15th, 2010
This traditional Italian delicacy, the house specialty, is made with veal shank braised in red wine served with farro. “With the main ingredient being love,” executive chef Mimmo Ferraro says, “our osso buco is hard to beat! Read more »
Dishing
Grilled PB & J at Johnny Smalls
July 15th, 2010
As the newest addition to the Hard Rock Hotel, Johnny Smalls takes a laid-back approach with a small-plates dining experience featuring classic comfort foods. Read more »
