Vegas Seven

Gordon Biersch

  • Drinking

    Four Beer Hoppenings and a Wine Dinner With Legendary Master Chef Nobu Matsuhisa

    By Bob Barnes

    Here's what's stirring in the beverage scene this week.

  • Summer Survival Guide: Beer

    A Tasty Seven-Pack

    By Bob Whitby

    In summer, a young man’s fancy turns to beer. So does mine. Then again, my fancy is pretty much always turned to beer, so the season is irrelevant. Nonetheless, I accepted the assignment to visit every brewpub in the Valley, and one that isn’t, to sample the lighter, more refreshing, summer-appropriate brews: wheats, lagers, light ales, etc. I snuck in a few IPAs while no one was looking because I’m a fan of the style, so I’ll justify its inclusion in the mix by saying that hops cool the palate. Yeah, that’s it.

  • Dishing With Grace

    Crab and Artichoke Dip at Gordon Biersch Brewery Restaurant

    Developed at the chain’s original concept, Big River Grille & Brewing, this appetizer was so popular among guests it was brought over to Gordon Biersch Brewery about two years ago. It is made from fresh ingredients and quality crab. In an au gratin dish, it’s baked until bubbly and golden brown. Then it’s served with freshly toasted crostinis. $9.95, 3987 Paradise Road, 312-5247.