Backyard grills and barbecues will be heating up Wednesday, and restaurants are also getting into the spirit.
Heidi Knapp Rinella
Food, Restaurant critic
Email: hrinella@reviewjournal.com
Phone: (702) 383-0474
X: @HKRinella
Heidi Knapp Rinella is an award-winning journalist with more than 35 years of experience as a writer and editor at newspapers in Ohio, Florida and Nevada, and is the author of seven books. She’s been with the Review-Journal as a feature writer and food critic since October 1999.
John Simmons used Saturday’s Hopped Taco Throwdown to give Las Vegas a sneak preview of a plant-based taco concept, Tacotarian, that his brother and sister-in-law are opening on Fort Apache Road near Patrick Lane. Simmons is lending a hand with the menu, which on Saturday included a vegan chorizo-spiced cauliflower taco with roasted carrot hummus, smoked yogurt, harissa and cilantro on a chickpea flour tortilla. Watch for a late-summer opening.
Anthony Santori is the room chef of buffet and catering at Santa Fe Station, but in his spare time, he’s a Webelos den leader and a Boy Scouts assistant Scoutmaster.
The ham and cheese kouign amann at Craftkitchen proved so popular, chef/co-owner Jaret Blinn had to offer it every weekend.
Mediterranean/Middle Eastern restaurants representing various cultures have in the past decade multiplied in Southern Nevada but not flying the Egyptian flag; indeed, Pots says it’s the first.
In celebration of LGBT Pride Month, the two Bouchon Bakeries at The Venetian are offering Rainbow Cake through the end of June.
Esther’s Kitchen has been open less than six months, but chef/owner James Trees is already looking to expand.
News flash: Dad really doesn’t want a tie for Father’s Day — and besides, he can tell what’s in the box. The man gave you life, guidance and so much more.
You know a dessert is going to be indulgent when it starts with chocolate-covered molten caramel butter cake. The Twix Sundae doesn’t stop there; it’s also layered with freshly spun chocolate and vanilla gelato and garnished with chocolate sauce, pretzels, whipped cream and house-made exploding “Twix.” It will be available only on Father’s Day at Lavo at Palazzo for $15.
Bomb Tacos executive chef Robert Solano, a native of Guatemala, wants to lend a hand to those affected by the recent deadly eruption of that nation’s Fuego volcano. All of Wednesday’s proceeds at the Mexican restaurant’s western valley location, 3655 S. Durango Drive, will go to those affected by the disaster. Solano isn’t the only chef with local ties reaching out to the Central American nation. Jose Andres is there to set up kitchens and trucks to distribute meals.