When she came west to work at Gordon Ramsay Steak at Paris Las Vegas, Christina Wilson noticed that people here don’t seem to eat as much lamb as Easterners do. And she thinks she knows one reason.
Food
“Come visit Pahrump, Nevada’s Wine Country.”
Why in the world would you want to go to a restaurant in Pahrump when we have a surfeit of good ones in Las Vegas?
Dining out
Grapes: Garnacha (70 percent), Tempranillo (30 percent)
Mark Kamsamnida has been looking for a much-loved recipe that was lost in a move, and it appears we’ve found it. The recipe appeared in Bon Appetit in 1997.
In the glass: Finca Flichman Malbec is a dense inky-blackish red color with a completely opaque core going out into a deep purplish-red rim definition with high viscosity.
It’s not unusual for Taste of the Town readers to search for foods they’ve tasted in local restaurants, and that was the case with a recent request from Cheri Carr. Carr is looking for a cranberry-walnut bread that she said used to be served at The Flame Steakhouse at the El Cortez.
Potatoes, rice or pasta. Those three basic, go-to side dishes tend to get a little boring after a while, no? Sure, you can dress them up, but why not just take them out?
Donald Pallack is looking for marble rye in a restaurant-style loaf with slices that are all the same size — understandable to anyone who, like me, gets frustrated trying to make sandwiches with really huge pieces and really tiny pieces from the same loaf.
Why is Las Vegas about to have three new restaurants, Heraea and Xishi at the Palms and SHe in Crystals at CityCenter, that are clearly targeted to women? For slightly differing reasons, it seems.
Bell’s Poultry Seasoning is one of those old-fashioned things that’s difficult to find anymore — especially in this part of the country — but readers have spotted it for Joyce Hambacher.
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