The cafe at the Springs Preserve has gone through a couple of changes in management in its comparatively short life, and right now it’s at the top of its game.
Heidi Knapp Rinella
RJ food critic Heidi Rinella takes you inside your favorite Vegas eateries and let's you know what's worth the bite. Hungry for more? Head to bestoflasvegas.com for all of your foodie needs
In honor of the 42nd annual Greek Food Festival this weekend, we have a recipe provided by Marilyn Flangas, longtime festival public relations representative.
The atmosphere and service at Henderson’s Bavarian Castle are charming, but we encountered a few miscues when it came to the food.
Continuing our spate of stuffed-cabbage coverage, we have another recipe, this one from Taste of the Town regular Paulette Juryn:
Taste of the Town readers crave cabbage rolls. So, reader Beverly R. Villeneuve sent in this recipe for unrolled cabbage rolls.
We were on our dessert course at db Brasserie before we noticed a flaw — and it was truly a tiny one, which puts our whole experience at the restaurant in perspective.
Once again, Kerry Simon has proven that he’s adept at reading the zeitgeist, with Carson Kitchen in the Fremont East District in downtown Las Vegas.
When reader Alice Boyd contacted me for an Italian anise cookie recipe, the hunt was on.
I heard from readers after the closing of Viva Mercado’s. And I heard from readers when a reopening was in the works, at Village Square. Since the restaurant opened in November, I’ve heard nary a peep. And why might that be? My guess is that their mouths were full.
Taste of the Town readers follow their noses to find limburger on both sides of the valley.
We were craving a lobster roll at the Tides Oyster Bar at Green Valley Ranch Resort, but the restaurant now is Tides Seafood & Sushi Bar, and the lobster roll is history. But the place holds promise — as soon as the kitchen staff gets a better grasp of the new menu.
Stuffed cabbage and cabbage rolls are homey, comforting and, for many of us, reminiscent of childhood, but kind of a pain to make. But never fear; fellow Taste of the Town readers have suggestions for Bob Schaffhauser, who’s looking for them.
Are Du-par’s pancakes the best in the country? I wouldn’t say that, because I haven’t tasted every pancake in the country. But they’re pretty darned good.
Whatever form they take — doughnuts, beignets, zeppole, churros or fritters — we sure love our fried dough, and that would include malasadas, being sought by Tom Sullivan. And as usual, his fellow Taste of the Town readers have suggestions.
Frank & Fina’s Cocina appeared to have but one server on the evening of our visit, along with a troupe of assistants. But that unusual arrangement meant that the service was not as smooth as it should have been.
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