Whatever form they take — doughnuts, beignets, zeppole, churros or fritters — we sure love our fried dough, and that would include malasadas, being sought by Tom Sullivan. And as usual, his fellow Taste of the Town readers have suggestions.
Food
DINING OUT
This Tuella provides ample summer drinking pleasure with burgers on the grill.
Frank & Fina’s Cocina appeared to have but one server on the evening of our visit, along with a troupe of assistants. But that unusual arrangement meant that the service was not as smooth as it should have been.
Hang around a restaurant at opening or closing time and you’ll likely see a cook or two toting a case carrying the most important tools of the trade: their knives.
Bob Taylor’s Original Ranch House has been a staple of Las Vegas since 1955. Back then, it was only accessible by a dirt road. Now, it’s surrounded by homes and butts against the 215 Beltway.
Traditional meets modern with this Japanese gem. Entering the restaurant, one notices the decor, which features calming cherry blossom trees and hanging paper scroll window tints.
Despite the silly name, this Shiraz from Argentina is a tremendous wine and incredible value at under $4 per bottle. This complete overachiever is worth the time and effort of going to the store for it.
Readers provide a recipe for watermelon rind pickles and find watermelon ice. Still no luck on maple ice cream with bacon bits.
Small Plates takes a first look at the restaurant at GameWorks in Town Square and a Mexican Oven Omelet for the cookbook “Good Cheap Eats”
“We never really had a traditional cuisine,” said Carlos Buscaglia, chef partner of Due Forni, who’s been cooking in Las Vegas for more than 20 years.
Football season is coming. And, to celebrate the return of pro football to our TV screens, the Las Vegas Review-Journal is again compiling a directory of valley bars that cater to fans of individual NFL teams.
Owner Paymon Raouf of Paymon’s Mediterranean Café & Hookah Lounge opened the Las Vegas Spice Co. and started making special blends for his friends in the restaurant industry. But after a brief standstill in ‘08, his business has since rebounded.
The annoucement this week that White Castle would soon — finally — have a permanent location in Las Vegas has raised more questions than it has provided answers for the dimunitive burgers’ die-hard fans, but the answers, said developer Troy Herbst, will have to wait.
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