Bear’s Best Las Vegas bar, 11111 W. Flamingo Road, received 26 demerits Aug. 26. Violations included employee drinks on prep surface. GRADE: C
Food
Chef Jean-David Groff-Daudet is hardly a Johnny-come-lately to the slow food movement. While growing up and training in France, using ingredients obtained from as close to the source as possible — and then preparing them as cleanly as possible — was just the way things were done.
Wine: Bleasdale Langhorne Crossing
Aces Bar & Grill, 7272 S. El Capitan Way, received 16 demerits Aug. 19. Violations included food held at improper temperature. GRADE: B
Popcorn’s a great treat, but those nasty little hulls can be problematic. But readers have come to the rescue with sources for hull-less popcorn for Dee Wade.
Elvira Macias and her two small children were relaxing in a booth over a lunch of tacos and soft drinks just before noon one day last week. Afterward, she would be able to walk a few steps and do a little grocery shopping.
Conventional wisdom has it that TV food shows have spurred an interest in cooking, so does it follow that shows such as “Ace of Cakes” on the Food Network and TLC’s “Cake Boss” have stirred the same sort of passions for cake decorating?
Aces & Ales restaurant, 3740 S. Nellis Blvd., received 16 demerits Aug. 11. Violations included microwave dirty. GRADE: B
Utah transplants Basila and John Graham thought they were ready for retirement, so they sold their full-service Mediterranean restaurant in St. George.
The bad news: Canada Dry Diet Ginger Ale remains an elusive commodity in Las Vegas. The good news: Readers have some suggestions for Susan Abraham, who’s looking for good-quality brands.
Schools across the valley may have already opened their doors for this school year, but we’re still collecting reader ideas for making school lunches just a little more interesting.
Paymon’s introduces some changes with its third valley location, Paymon’s Mediterranean Bistro, at the Arts Factory, 107 E. Charleston Blvd. None are on the menu, which should please fans of the healthy Mediterranean fare it serves at 4147 S. Maryland Parkway and 8380 W. Sahara Ave. In fact, the chef is Robert Rodriguez, who served as the kitchen manager of the Maryland Parkway location for six years.
When the College of Southern Nevada’s “Wait Until Dark” begins, the small BackStage Theatre is in pitch blackness. We see the shadow of a man enter a small apartment. He yells, “Hello,” and remains standing in the doorway. We then hear his echoing footsteps as he either looks for something/someone or tries to hide. Seconds later, still in darkness, the apartment is invaded by a second person. The two men prowl around, and we’re not sure if they’re aware of one another, or are about to be rudely introduced. Directors Russ Benton and Chris Mayse create a thread of suspense immediately in a play that usually takes a while to get going.
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