Vegas Seven

Rice & Company

  • Dining

    Exploring the American-Style Sushi Roll

    By Al Mancini

    I’ve been doing some research to find some of the more exotic and interesting sushi rolls in town. Here’s what I found.

  • Dishing With Grace

    A Sausage Fest, Experimental Cheesecake, and Eating Down Under—Thanks, AVN!

    By Grace Bascos

    Las Vegas hosts the AVN Adult Entertainment Expo this coming week, and I’ve had my fill of meat, pie and box-lunch puns—it’s like sixth grade all over again. Get your snickering out of the way. Here we go.

  • Our Public Houses, General faux chicken, and the Olympics of Hunger Games

    By Max Jacobson

    If you’re still a bit confused by the fact that there is a restaurant called Public House at Luxor, it’s understandable. After all, there is another restaurant by the same name at the Venetian, and there is no relationship between the two. Luxor’s Public House (262-4000) is a large, boxy, brightly lit space with a […]

  • Diner's Notebook

    Our Public Houses, General faux chicken, and the Olympics of Hunger Games

    By Max Jacobson

    If you’re still a bit confused by the fact that there is a restaurant called Public House at Luxor, it’s understandable. After all, there is another restaurant by the same name at the Venetian, and there is no relationship between the two.

  • Dishing With Grace

    Big Daddy Roll, Rice & Company

    By Grace Bascos

    Honor thy father with this sushi roll that has just about everything dads like. The roll is made with shrimp tempura, shiso and kaiware, then wrapped with Wagyu beef, avocado, jalapeño and tobiko. Yuzu chili tops the whole roll to add a little bit of kick to your dad’s special day.

  • Cocktail Culture

    It’s a Wry Heat

    By Xania V. Woodman

    Not everything is as it seems … For this, the best Cinco de Mayo cocktail you’re likely to find in a sushi joint, beverage manager Michelle Zornes and the Rice & Company bartenders crafted the Mexican Samurai to deliver a one-two punch of sweet heat. Championing fresh, bright cocktails that mirror the freshness and the flavors found on the restaurant’s sushi and sashimi menu, Zornes uses Ty-Ku soju as the vehicle with which to marry these seemingly opposing taste sensations, thus cleverly delivering both Japanese and Mexican influences.

  • Dishing With Grace

    Lucky Roll, Rice & Company

    By Grace Bascos

    Luxor’s Asian restaurant takes full advantage of the fact that everyone is Irish on St. Patrick’s Day. Crab and shrimp, avocado, asparagus, carrots and romaine lettuce are wrapped as a sushi roll. But instead of black nori keeping the roll together, thinly sliced cucumber is employed and topped with spicy plum sauce for that extra pop of green and a little more luck for your day.

  • Dishing With Grace

    Roll in the New Year, Rice & Company

    By Grace Bascos

    The newest holiday-inspired roll by Luxor's pan-Asian restaurant features cream cheese, smoked salmon, mango rolled in sushi rice then topped with shrimp, avocado and caviar. Served with spicy mango salsa and a slightly sweet kabayaki sauce, this maki has a little bit everything to start off the New Year.

  • Dishing With Grace

    Sexy Lady, Rice & Co.

    By Grace Bascos

    Sushi master Denny Chen crafts the tasty rolls at Rice & Co., and the Sexy Lady roll is one of his greatest. King crab, seaweed salad, tempura crunch and avocado are rolled together as traditional maki, while spicy tuna, eel and fried parsnip garnish the outside. Sambal mayo dresses the dish for a light, spicy and creamy finish.

  • Dishing With Grace

    Orange Beef, Rice & Company

    The recently opened Rice & Company has filled the void for solid Asian food in Luxor. Chef John Kan had his own namesake restaurant in Chinatown, specializing in Cantonese dishes, and his expertise adds a flavor of authenticity to the Chinese food here. Orange beef, while decidedly an Americanized dish, hits good notes. Tender beef is cooked quickly, and served with a bright and slightly spicy citrus sauce. $18, in Luxor, 262-4774.

  • Dining

    Into the Void

    By Max Jacobson

    The brass at Luxor learned the hard way that their demographic doesn’t much cotton to high-end dining. Company, an American bistro, was a notable failure, and Café Giorgio, Piero Selvaggio’s restaurant on the Luxor end of Mandalay Place, flew too close to the Egyptian sun and burned up its wings.

  • Diner's Notebook

    Unearthing history’s forgotten dishes and welcoming three new Vegas arrivals

    By Max Jacobson

    Just when you think you’ve seen it all. The hottest restaurant in America is Chicago’s Next, which superstar chef Grant Achatz of that city’s Alinea has just opened. The menu features classical French dishes that have all but vanished: whole lobes of foie gras in brioche, clear turtle soup with Madeira, pressed duck with its own blood and truffles cooked in ashes. Bookings are going to be tough for a long time.

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