Tinoco’s Kitchen makes changes, but maintains familiarity
Enrique Tinoco admits that his restaurant’s move to the Las Vegas Club from its former digs in downtown’s arts district has prompted some menu changes.
The addition of a few burgers, a breakfast menu a bit more, he says, in a “traditional American” style. And, of course, a few other dishes that your basic tourist would certainly crave when visiting Las Vegas.
But longtime patrons need not worry. Tinoco’s Kitchen, 18 Fremont St., still is infused with the same culinary sensibility as the former Tinoco’s Bistro.
Tinoco describes his menu as a mix of Italian and California cuisines, with a roster of American standards added on for good measure.
While Tinoco’s Kitchen has been open for less than two months, Tinoco says the relocation is working well. Tourists dining there for the first time seem happy, he says, while regulars of the former Tinoco’s Bistro have begun to discover Tinoco’s Kitchen.
The new room is a bit bigger, as is the kitchen, and Tinoco guarantees that another holdover from the bistro is the latter’s “great feeling and personal service.”
By the way: Despite the move, Tinoco remains a supporter of local arts and artists, and his dining room continues to exude an art lover’s vibe.
Tinoco’s Kitchen seats 120. The restaurant opens daily at 7 a.m. Closing time is 10 p.m. Sundays through Thursdays and 11 p.m. Fridays and Saturdays.
Starters: Calamari, $9.95
Soups and salads: California corn and crab chowder, $6.95 a bowl and $4.95 a cup; the Martin Salad (filet mignon medallions and goat cheese in a sun-dried tomato vinaigrette with pine nuts), $12.95
Entrees: Chilean sea bass with a curry lobster sauce, $19 for lunch and $22.95 for dinner; chicken Angelo, $19.95; New York strip steak, $20.95; lobster ravioli with mushrooms and shrimp in a garlic white wine sauce, $13.95 for lunch and $19.95 for dinner
Desserts: Rufino’s bread pudding, $6.95; flourless chocolate cake, $6.95
Information: 380-5735
By JOHN PRZYBYS
