The sangria at Julian Serrano’s eponymous tapas restaurant at Aria was so popular, resort management decided to serve a version of it at the pool. And, as is fitting with sangria, they decided to have some fun with it: It has a rose base, is made with honeydew juice, and the “ice cubes” are a little different.
Clam chowder is clam chowder is clam chowder? Not if you’re a fan of one type or another — but not both — and prefer either the creamy-white New England style or tomato-y-red Manhattan. It’s the latter that Shirley Bruss is seeking, and her fellow Taste of the Town readers have several suggestions for her.
In March, Double Barrel Roadhouse became the first restaurant to open in the plaza being created on the Strip in front of the Monte Carlo.
Francois Lurton is the man behind the attractive brand of everyday muscular wines and he is someone who knows how to craft wines people really love to drink.
It seems like a simple proposition: American lakes, rivers and offshore waters are filling up with destructive fish and crustaceans originally from other parts of the world, many of them potential sources of food.
New York City health officials found three unreported outbreaks of food poisoning by sifting through nearly 300,000 reviews on the popular website, Yelp.
From the carved elephant statues at the entrance to the spices in the food, Royal India Bistro allows diners to experience India without packing a suitcase.
Market Grille Cafe opened in 2006. Owners Joe and Rhonda Pierro decided to specialize in Greek, Italian and Mediterranean food. Joe came from an Italian heritage where family recipes were passed down from generation to generation. Rhonda’s family hails from the Greek island Ikaria and had its own ideas on cooking.
Stepping up to the window of Taco Y Taco, it’s almost reminiscent of a street taco vendor in Mexico.
Bernard’s not only brings the burbs a white-tablecloth-and-live-music experience with excellent service and fine, French-accented food, but it does it with an extremely varied menu and reasonable prices.
Find your tastes from tapas to fish and chips. Brazilian, Indian, Greek … what’s not to love? Each week Neon spotlights a different cuisine in the Dining Guide, with ethnic restaurants this week.
While we can dine al fresco most of the year, Memorial day is the traditional start of the barbecue season. So let’s celebrate.
A pop-up dinner with the theme “Swine &Wine” will begin at 5:30 p.m. June 1 at MTO Cafe, 500 S. Main St. Chefs from RM Seafood, Comme Ca, Echo &Rig, The Light Group, Aureole, Chocolate &Spice and MTO Cafe will participate. It’s $60; call 702-380-8229. …
The difference between barbecuing and grilling is simple: temperature. BBQ is low and slow, while grilling requires a high-temp inferno to seal in flavor.
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