Dishing
Dishing
French Onion Soup at Mimi’s Café
July 8th, 2010
This traditional soup is especially delicious. Available every day and served in a crock, the beef broth is enhanced with sautéed onions and seasonings. Read more »
Dishing
Chicken Quesadilla at Diablo’s Cantina
July 8th, 2010
This quesadilla is sinfully delicious with pulled jalapeño-spiced chicken, lots of blended cheeses and cilantro in a tortilla. It is served with sour cream, guacamole and pico de gallo. Read more »
Dishing
The King at Memphis Championship Barbecue
July 8th, 2010
This chain restaurant features classic family recipes and authentic slow-cooked barbecue dishes. A sandwich that is certainly fit for a royal appetite, The King is a towering pile of shredded barbecue pork and topped with Memphis-style slaw, barbecue sauce and Mike’s Magic Dust (a secret family sauce recipe). Read more »
Dishing
Ambrosia and Naga Truffles at Vosges
July 8th, 2010
For the sweet lovers, Vosges has two must-have treats. The first one is a Naga truffle, which is a combination of sweet Indian curry powder, coconut and milk chocolate. Read more »
Dishing
Sausage and Peppers at Chef Marc’s Pastavina
July 1st, 2010
Marc Ritz makes almost everything from scratch. His grainy sausage, spiced with fennel he crushes in a coffee grinder, is a religious experience when accompanied by the red and green peppers stewed with them. Read more »
Dising
Mini Kobe Sliders at Cut
July 1st, 2010
Part of the Summer Stimulus happy-hour menu, from 5-7 p.m. Sunday through Thursday, special cocktails and appetizers are just $7. A stick is needed to hold all of the ingredients in these mini hamburgers. Read more »
Dishing
King Crab at Hot and Juicy Crawfish
July 1st, 2010
This restaurant, featuring Cajun-style seafood, is worth getting your hands dirty. There are no utensils, no plates and no fancy napkins—only a bib. Read more »
Dishing
Sweet Corn Tamales at Border Grill
July 1st, 2010
A true tamale is masa rolled up in a corn husk. Fillings are optional. At Border Grill, Too Hot Tamales’ Vegas outpost, the tamales are served three to an order with tomatillo salsa, steaming hot. Read more »
Dishing
Chicken Wings with Thai Flavors at Nu Sanctuary
June 24th, 2010
These wings—crunchy, flecked with Fresno chili and lemon grass, and served with cooling tzatziki—might be the best chicken wings in Las Vegas. Read more »
Dishing
Prime Rib Sandwich at American Fish
June 24th, 2010
The 45-ounce dry-aged Angus prime rib is salt-baked for about 45 minutes at 275 degrees, then rested and sliced thin. This delight is served on a grilled ciabatta with oven-roasted tomatoes, pickled red onions and horseradish crème fraiche. Read more »
