Readers spy Bavarian rye in valley
A co-worker who spent half a lifetime living in Germany swears the closest place to get authentic Bavarian rye is the Alpine Village in Torrance, Calif. But this week, in answer to a request from Carmelita Chapman, her fellow readers have suggestions for a couple of places that are a little closer. Jan Visser and Erika Benkmann recommended Trader Joe's for a bread Benkmann said is "wonderful and authentic," and Marie Villareale recommended Great Buns Bakery, 3270 E. Tropicana Ave. ...
For Sharon Kerber, who's looking for restaurants that serve old-fashioned spinach salads with warm bacon dressing, Michele Muscato recommended the one served at Brando's Bistro & Bar, 2801 N. Green Valley Parkway in Henderson. ...
For Randy Shereda, who's looking for London Pub brand malt vinegar, Cindy Coletti e-mailed that she found it at Smith's at 9851 W. Charleston Blvd., and Colleen Sams said she found it at Albertsons at 2650 W. Horizon Ridge Parkway in Henderson. ...
For JaieLyn McCoy, who's looking for a restaurant that offers takeout Manhattan clam chowder, Denny Huff e-mailed that some of the best he has found was from the Texas Star Oyster Bar at Texas Station, 2101 Texas Star Lane, North Las Vegas. ...
For Chris Miller, who's looking for a good fried burrito, Aaron Mantz recommended the one served at Mariana's Cantina at the Eldorado Casino at 140 Water St. in Henderson, adding that it's served in the casino's The Cafe on days when Mariana's is closed. ...
For Michael Conarrone, who's looking for Progresso Chickarina Soup, Mamie Glorioso said it's available in local supermarkets under its new name, Wedding Soup. And Marlene Spring reported finding it at Big Lots in late August -- which makes sense if the name changed, since Big Lots carries some closeouts. ...
More reader requests:
David Braun: Jelly Belly brand candy corn, in vanilla;
Cy Saielli: creamy Italian salad dressing;
Roy Edwards: a restaurant that serves chicken livers;
Harold Winters: a good hot pastrami sandwich like he used to get in Southern California;
Joy E. Leffo: frozen prepared empanada rounds, which look like small pie crusts, about 8 inches in diameter;
Joanne Henry: a local source for Scharffenberger 99 percent unsweetened chocolate bars;
Bill Coughlin: a local source for Basque chorizo;
George Urias: Dolores brick chili;
Lisa Barnard: chow mein with celery, onions, pork or beef and crisp chow-mein noodles;
And Jacque Russell: a restaurant that serves great thick-cut liver and onions.
Readers?
Submit information to Heidi Knapp Rinella, P.O. Box 70, Las Vegas, NV 89125-0070. You also can send faxes to 383-4676 or e-mail her at hrinella@reviewjournal.com. Include your first and last names and, if e-mailing, put "Taste of the Town" in the subject line. Because of the volume of mail received, we can't respond to each request.
