Dishing
Dishing
Caramel Apple Cheesecake, Grimaldi’s
October 25th, 2012
It’s not fall without some apples, and the best way to have them—we think—is on a stick and coated in caramel. Read more »
Dishing
Soft Pretzels and Provolone Fondue, Culinary Dropout
October 25th, 2012
One of Culinary Dropout’s signature items, this fun appetizer comes highly recommended from just about everyone who steps into the new spot at the Hard Rock Hotel. Read more »
Dishing
Agnolotti, Spago
October 25th, 2012
The half-moon-shaped pockets are made in-house, with chef Eric Klein using 26 egg yolks in each batch of fresh pasta. Read more »
Dishing
Vegan Faux Pie, Slice of Vegas
October 25th, 2012
As National Vegetarian Month eases into National Vegan Month, it’s nice to know that pizza can remain on the menu. Read more »
Dishing
Salted Caramel Shake, Smashburger
October 25th, 2012
Salted caramel is a gourmet combination that has thankfully been translated to everyday dining. Read more »
Dishing
Barbecue Pork and Roast Duck Over Rice Combo, Asian BBQ & Noodle
October 11th, 2012
The tiny storefront proudly displays its roasted meats in a case at the counter. Although the luscious barbecue can be purchased by the pound, make a full meal out of it by sampling a few over rice. Read more »
Dishing
Pink Pastries, Grand Café
October 11th, 2012
Pink is October’s signature color, thanks to Breast Cancer Awareness Month. For the third year in a row, Station Casinos presents “Project Pink,” its monthlong initiative to raise money for the Susan G. Komen Foundation. Read more »
Dishing
Taste of Nairobi, Wine 5 Café
October 11th, 2012
Calling itself Kenyan-American fusion, Wine 5 Café also has notes of Indian fare on its menu, thanks to Kenya’s sizeable Indian population. Read more »
Dishing
Lobster, Cognac and Boursin Cheese Omelet, Sterling Brunch
October 11th, 2012
At $85 a pop, this is classic Sunday brunch can do some damage to the wallet. But consider that the buffet also offers such items as American sturgeon caviar, whole lobster tails and suddenly this signature dish is worth the hefty price tag. Read more »
Dishing
Steak Pizzaiola, Rao’s
October 11th, 2012
One of Rao’s signature items that has been on its menu since the early East Harlem, N.Y., days, a 16-ounce shell steak is pan-seared to your desired temperature, which ideally is medium-rare to medium. Read more »
