Sometimes presentation is everything, and Salute at Red Rock Resort does a better job of presentation than most Italian restaurants that come readily to mind.
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.
We’re receiving requests from readers looking for specific types of soups. Recently it was Gregory Admundson, looking for recommendations for places that serve or supermarkets that sell Manhattan clam chowder.
For reasons that have mostly to do with a flurry of restaurant openings when it made its debut last summer, it took me awhile to get toZydeco Po-Boys in downtown Las Vegas. Take my advice: Don’t make the same mistake.
Despite the restaurant’s retooling, the spirit of the Big Easy lives on in subtle culinary touches.
We’d heard that things were changing at the Boulevard Mall, but we didn’t know how much they were changing until we dined at Olivia’s Mexican Restaurant.
National Hot Dog Month may be over but summer will always be hot dog season, and this week we have both hot dogs and buns in the news.
What a racket. It actually was a racket — properly called a rachetta — that drew me into La Bella Napoli Pizzeria at Town Square.
Daniel Gentilcore is looking for old-fashioned watermelons with black seeds and not the “misnamed seedless watermelon that has hundreds of tiny white seeds.”
The beauty of the mash-up of Carlito’s Burritos and Live-Fire-Q is that you can order from both menus.
It appears I’m far from alone in my appreciation of this Mexican favorite, because many readers had suggestions for John Ravage, who’s looking for “the perfect relleno.”
It’s all poutine, all the time at Smoke’s Poutinerie. In case you’re not familiar, poutine is french fries topped with cheese curds and gravy. Yes, it’s pretty much a soggy mess, but like a lot of soggy messes it’s acquired a cult following.
Farmer’s cheese, used to fill pierogies and for other Eastern European specialties, is pretty difficult to find in Southern Nevada, but Taste of the Town readers have spotted it for Gerri Zipser.
Harvest, Bellagio’s relatively new farm-to-table restaurant from longtime resort chef Roy Ellamar, has snack and dessert wagons, or carts, that travel from table to table, sort of like those in a dim sum place.
If you want a really authentic Japanese restaurant, you’re most likely to wander into the little places in and around Chinatown. But if you want Americanized Japanese, you go to a place like Kabuki, and not that there’s anything wrong with that.
I generally look at our ethnic restaurants — especially those representing less-familiar cuisines — as celebrating the diversity of Southern Nevada. But Las Americas does a pretty good job of celebrating diversity all on its own.