Small Plates: Dining at Park on Fremont; summer salad from the grill
PARK ON FREMONT, 506 FREMONT ST.
The new restaurant and bar just east of Las Vegas Boulevard has an extensive beer and cocktail selection; it’s been a long time since we saw a menu listing boilermakers (three choices) or suggesting a shot and a beer, and the Derby Breakfast Club is a drink-your-breakfast potion of bacon-infused rye whiskey with bloody mary mix, liquid smoke, bacon and half of a pickled hard-cooked egg. The interior is decorated in wood and leather with such accents as a 1940s jukebox, and the exterior area features an elaborate garden.
Here’s a sample from the menu: Hammered chicken, $12; chicken and waffle sandwich, $11; strawberry summer salad, $13; chilaquiles, $14; Park Caesar Salad, $8; corned beef Reuben, $11; stuffed burgers, $12; sweet potato tots, potato salad or french fries, $4 (included with some entrees); cheesecake, $5.
Hours are 11 a.m. to 3 a.m. daily. Call 798-7000 or visit www.ParkOnFremont.com.
NEW BOOKS FOR COOKS
SUMMER CORN, TOMATO AND AVOCADO SALAD
2 ears fresh corn, husked
Extra-virgin olive oil
Kosher salt
2 tablespoons fresh lime juice
½ teaspoon ground cumin
Freshly ground black pepper
1 large Hass avocado, cut into ½-inch dice
1½ cups halved cherry or grape tomatoes
½ cup finely chopped red onion
¼ cup chopped fresh Italian parsley leaves
Prepare the grill for direct cooking over medium heat (350 to 450 degrees).
Brush the corn all over with oil and lightly season with salt. Grill over direct medium heat, with the lid closed, until browned in spots and tender, 10 to 15 minutes, turning occasionally. Remove from the grill. When the corn is cool enough to handle, cut the kernels from the cobs into a large bowl.
Whisk 3 tablespoons oil, the lime juice, cumin, ½ teaspoon salt and ¼ teaspoon pepper. Set the dressing aside.
To the bowl with the corn, add the avocado, tomatoes, onion and parsley. Pour the dressing on top. Toss gently to combine and season with more salt and pepper, if desired. Serve immediately.
Serves 4.
— Recipe from “Weber’s New Real Grilling,” by Jamie Purviance (Sunset, $24.95)
Heidi Knapp Rinella
