Are you, like Dale Betts, looking for good beef jerky? If so, fellow readers have some suggestions.
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
It was the eggplant that blew me away at Mix Zone Cafe, and, well, who knew?
I’ll admit that Goldenberg Peanut Chews were not something that had ever been on my radar before Irene Williams submitted a query for them, but plenty of her fellow readers know all about them.
Hugo’s Cellar has long been one of the best things downtown Las Vegas had to offer — an old-Vegas-style "gourmet room" in the best sense of the word, a reminder that although we’ve moved on to newer things, it’s nice to hang on to the best of the past.
Bill Sanchez and Dale and Sandra Smutzler asked for reader suggestions for restaurants that serve good meatloaf, mashed potatoes and gravy, and we’ve got ’em in spades.
In Texas, Memphis — any of the old-time barbecue capitals — the legendary ‘cue venues have these great big stone or brick or other-fireproof-material pits, where they burn hickory or mesquite or other woods of choice. The pits usually are coated by decades-long accumulations of smoke and grease and we-don’t-really-want-to-know-what-else, and they and the hardy soul who gets up at 3 in the morning to stoke the fire and smoke the meat produce the stuff of which legends are made.
Among hybrid foods, broasted chicken is unique. It’s marinated chicken that’s both pressure-cooked and fried, and it’s being sought by Dale and Sandra Smutzler.
Every now and again, someone will ask me if I really feel comfortable reviewing a restaurant after just one visit. The fact that I do has many reasons, the foremost being that I’ve been a restaurant critic since 1982 (to paraphrase a friend, "You couldn’t possibly be that old"), and in the light-years since have developed a feel for when a restaurant is just having a bad night and when things have spiraled into a death dive toward hell.
Life is sweet for Gloria M. Armendariz, because readers have found the Clausen’s sweet pickle relish she’s seeking.
With low-fat and low-sugar foods taking up an ever-larger share of supermarket shelves — not that that’s a bad thing, considering our national weight nightmare — it can be difficult to find the full-fat and full-sugar versions, and sometimes those are just what are needed. So I understand the frustration of Jennifer Rada, who is looking for Polly O Whole Milk Mozzarella and Ricotta Cheeses. And so, apparently, do a lot of her fellow readers.
Las Vegas, bless its heart, loves a buffet. That’s what came to mind when we saw the crowds at Texas de Brazil early on a weeknight.
Gotta love that kielbasa, the legendary Polish favorite. And apparently readers do, because several of them responded to a query from James Noetzel, who’s looking for a “chunky-garlic” variety.
These are scary times for restaurants. The economic downturn has left way too many of us with less disposable income to dispose of, which means we’re eating out less, which means tables are going empty and hours are being cut. I honestly fear for the financial survival of restaurant owners — especially those of the mom-and-pop persuasion, who tend to have less capital on which to rely.
I know that a lot of my readers who hail from points east are scrapple fans, so this seems like a good way to start the new year.
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