Dishing
Dishing
Truffle Parmesan Potato Chips at Delmonico Steakhouse
June 3rd, 2010
Made fresh to order, these chips are a great pairing with any dish. The small red potatoes are cut into thin slices and then fried with salt, truffle oil and finely shaved Parmesan cheese. Read more »
Dishing
Turkey Burger at DW Bistro
June 3rd, 2010
Amid the restaurant’s sophisticated dining environment, executive chef Dalton Wilson serves mouth-watering Caribbean delights with a modern twist. Read more »
Dishing
Signature Crispy Duck at Union
June 3rd, 2010
Partygoers flock to this trendy restaurant before a night on the Strip to get a taste of this popular dish. The chief ingredients—shredded duck, scallions, and cucumbers—come to the table ready to assemble into tiny pancakes. Read more »
Dishing
Pork Barbacoa Salad at Café Rio
June 3rd, 2010
On a large, fresh flour tortilla is a mixture of blended Mexican cheese, rice, beans, romaine lettuce, pico de gallo, guacamole, tortilla strips and cotija cheese. But, of course, it’s the pork barbacoa—slow roasted with secret spices for five hours, then hand-shredded and marinated for 24 hours—that makes this salad so special. Read more »
Dishing
Fish Tacos at Zaba’s Mexican Grill
May 27th, 2010
Healthful Mexican food items are made to order at this chain, which originated in Las Vegas. Its popular fish tacos feature crispy cod, pico de gallo, cabbage and homemade chipotle ranch inside a corn tortilla. Read more »
Dishing
Campfire S’mores at N9NE Steakhouse
May 27th, 2010
What is the best dessert for summer nights in Camp Vegas? You guessed it … s’mores! Marshmallows, milk-chocolate ganache-covered graham crackers and chocolate ice cream are brought to the table and a can of Sterno acts as a campfire for melting them together. Read more »
Dising
Fried Beef Tacos at Amigos Tacos
May 27th, 2010
With the chef straight from San Diego, this taco shop gives your taste buds a south-of-the-border charge. The fried beef tacos are one of the most popular items among traditional Mexican dishes. Read more »
Dishing
Pierogi at Nu Sanctuary
May 27th, 2010
This restaurant and lounge is the new hot spot of Town Square. People come to enjoy the Garden of Eden-inspired atmosphere, the cocktails, hookahs and cuisine such as this dish. Read more »
Dishing
Big Easy Sampler at Rhythm Kitchen
May 27th, 2010
This Southern-fried appetizer is big enough to share with the whole family! Just get your taste buds ready for a French Creole and everglade adventure that you will find pleasantly tasty. Read more »
Dishing
Marinated Roasted Beets at Marché Bacchus
May 27th, 2010
This exceptional appetizer can only be found at executive chef Jean Paul Labadie’s Desert Shores hot spot. Smoked trout, apple salad, micro arugula and toasted walnut bread are placed on roasted marinated beets. Read more »
