When Review-Journal staffers gave our suggestions for the valley’s best neighborhood restaurants, we asked readers to submit their own favorites. Here are some of them:
Food
We’ve had a relatively mild June so far — if a little uncharacteristically gloomy — but we don’t need summer’s official beginning last weekend to remind us that plenty of sizzling days are yet to come, and with them the need for refreshment. So it’s fitting that readers have a local source for an old favorite — Wyler’s Sugar-Free Lemonade Drink Mix, being sought by Julie and Don McCuiston.
The next time you reach for a salt shaker, think about how much more interesting food could be with something other than plain old table salt. There’s smoked salt,salts with various herbs and spices, and even salt with activated charcoal.
Wine: Diseno Malbec
Raw milk isn’t pasteurized. Pasteurized milk … well … is. And that’s all we can state definitively on the issue.
This week brings good news and bad news on Krakus hams, being sought by John MacMillan and Helen Panegasser: Yes, the deli-sliced Krakus is available in Las Vegas. No, the canned hams don’t appear to be. John Bisci Jr., Delores Sullins, Marlene Peters, Barbara Jo Pfeffer, Judy Kackley, Jeff Wheeler, Connie Benton, Raymond Moreton and Lois Kupec all said the sliced-to-order ham is available in the deli section of various Albertsons stores. …
When the hunger for something fancier than bar food strikes, it’s not always necessary to leave your stool.
5th Avenue Pub bar, 906 S. Sixth St., received 14 demerits June 5. Violations included brown slime inside ice machine. GRADE: B
Applebee’s bar, 1635 W. Craig Road, North Las Vegas, received 16 demerits May 28. Violations included no paper towels available at hand sink. GRADE: B
The area near Decatur Boulevard and Horse Road is like many others in the northern part of the valley, with new subdivisions named for other (mostly unlikely) parts of the country leap-frogged by swatches of native desert and a very Las Vegas soundtrack courtesy of manufacturers and operators of heavy equipment.
In a month or so gardeners in other parts of the country will be trying to get rid of a surfeit of zucchini, but that’s one problem we don’t have in the desert. Still, there’s clearly a lot of interest in the squash; when Dean B. Pomerantz asked for suggestions for restaurants that serve long, thin, battered and fried zucchini, readers were all over it.
Newcomers who are unfamiliar with Peruvian cuisine will find the offerings at Mi Peru South American Grill different, yet comfortably familiar.
Issa Khoury remembers flatbreads being part of the landscape when growing up in Lebanon.