Small Plates: Check out new Ogden’s; chill out at home

James Beard award-winning chef Bradley Ogden returns to Las Vegas with Hops & Harvest, which opened earlier this month at Tivoli Village. Son Bryan Ogden, who ran the kitchen at his father’s eponymous restaurant at Caesars Palace, is among the partners. Both the menu and the 180-seat loftlike space with large outdoor dining area reflect the Ogdens’ farm-to-table philosophy. The restaurant also has an extensive beverage selection. Here’s a sample of the menu:

Small plates and starters: Maytag blue cheese souffle, $12; Bradley’s Caesar Salad, $10; heirloom tomatoes with Maytag blue cheese, $7.50; sweet corn soup with grilled shrimp, $10; Dungeness crabcake, $17.50

Entrees: Bradley’s Bacon Wrapped Meatloaf, $18; beer-battered fish and chips, $17; pan-roasted wild King salmon, $28; summer vegetable hash, $16; bone-in Prime rib-eye, $45

Desserts: strawberry shortcake, Bradley’s Butterscotch Pudding, cinnamon-sugar doughnut holes, $9 each

The restaurant is open from 11:30 a.m. to 10 p.m. Sundays through Thursdays and 11:30 a.m. to 11 p.m. Fridays and Saturdays, with brunch served from 10 a.m. to 5 p.m. weekends. The bar is open late. Call 476-3964.

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THE SAVOY CHILL

2 cups boiling water

2/3 cup superfine or granulated sugar

2 Earl Grey tea bags

Zest and juice of 1 lemon

½ an egg white

Pour the water and sugar into a bowl, add the tea bags and stir. Let steep for 10 minutes, then add the lemon juice and stir again. Cover and refrigerate until thoroughly chilled (at least 40 degrees).

Remove tea bags and pour into an ice cream machine. Churn according to manufacturer’s instructions. Halfway through, add the egg white. After churning, use a spatula to scrape the sorbetto into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2 to 3 hours). Decorate with lemon zest before serving.

— Recipe from “The Icecreamists,” by Matt O’Connor (Octopus Books, $19.99)

— Heidi Knapp Rinella