Charles Waddell is looking for a local source for thick Amish-style noodles like he used to get at Glazier’s Food Marketplace, and in response, Pamela Moore emailed that she makes her own.
Heidi Knapp Rinella
RJ food critic Heidi Rinella takes you inside your favorite Vegas eateries and let's you know what's worth the bite. Hungry for more? Head to bestoflasvegas.com for all of your foodie needs
The combination plate at Plaka Authentic Greek Cuisine — sliced leg of lamb, dolmathes, moussaka, gyro meat, pastitsio, rice and potatoes — would enable me to taste as many of the restaurant’s specialties as possible. And all of them cold.
This week we have good and bad news for Taste of the Town reader R.N. Dutcher. First, the latter: No, fellow readers haven’t found the shrimp dip you described. And now the former: You asked, alternatively, for a simple recipe, and there readers came through in spades.
From a visual standpoint, Nosh & Swig has all the hallmarks of a hipster spot founded on a shoestring budget with more creativity than money — not that there’s anything wrong with that.
Regular readers of this column know I never repeat the lead item; requests that come in after the first batch usually end up in the “More on …” section toward the end. But this liver and onions thing is just nuts.
We were really looking forward to Echo & Rig. We’d heard good things and liked the concept of a restaurant and butcher shop as siblings. We also knew it was the hottest thing to hit Tivoli Village lately and so made sure to call for a reservation.
Last week, on the night before my column appeared with a request from Tom Richards for “a decent plate of liver and onions for about $10,” a copy editor approached my desk with a comment that was along the lines of, “Liver and onions? Really?”
Well, 2013 officially has trickled down the kitchen drain, which raises the question uppermost on the minds of foodies: What will we be eating in 2014?
Two dining trends that started gradually in Las Vegas during the past couple of years picked up speed in 2013.
The Diner, which I never would have found without a reader tip, is pretty much the definition of “tucked away.”
Well, the big day’s finally here. The leading-up-to-Christmas hustle and bustle, which seems to take forever and at the same time is never long enough, is over. The packages have been opened, the roast is in the oven and you can take a few minutes to sit down and relax, perhaps with a drink.
“Vegas the way it used to be,” promises the team behind Casa di Amore, and they’re not kidding.
Like Charlie Zizka, fellow reader Angelica Orme is passionate about her ricotta.
Rice &Company first appeared on my radar because of its innovative fusion rolls. Although most sushi places across the valley make an effort to set themselves apart with unique rolls — often themed to Las Vegas or local landmarks such as Red Rock or Green Valley — Rice &Company goes the extra mile, with some themed to holidays and one for the “Jabbawockeez” show, which, like the restaurant, is at the Luxor.
As I’ve said many times over the years, some food items are highly personal, the “right” recipe generally being whatever formulation, variation or idiosyncratic details you grew up with. This especially seems to apply to pizza, marinara sauce, Chinese food, hot dogs and barbecue.