Small Plates: Sample island flavors; mug around with cakes

BRADDAH’S ISLAND STYLE BURRITOS, BOWLS & TACOS, 2330 S. RAINBOW BLVD.

Braddah’s opened late last month, offering a new type of fusion — Hawaiian island-style foods served as burritos, bowls or a trio of tacos — in a casual atmosphere decorated with palm trees and Hawaiian posters, set to a soundtrack of island music. Patio seating also is available, as is a drive-thru for to-go orders.

Here’s how the counter-service restaurant works: You choose a burrito (tortilla), bowl (a bed of seaweed rice), salad (bed of romaine lettuce) or three tacos (soft flour or crispy corn). Then you choose a meat (huli huli chicken, $6.95; kalua pig, $6.95; pulehu steak, $7.60; grilled fish, $7.50; or grilled veggies, $6.95; double portions of meats are available for an extra charge). Next, decide if you want one or all: seaweed rice, black beans, shredded cabbage, romaine lettuce or grilled veggies (add $1.15 for the latter). Then choose a salsa: charred pineapple verde, mango and roasted corn, or tomato with grilled Maui onions; or salad dressing: papaya buttermilk ranch or roasted sesame gingerette (served on the side). Complete it with one or all: sour cream, jalapenos, cheese, cabbage, lettuce, lime, guacamole with Hawaiian pink salt (add $1.35) or grilled veggies (add $1.15).

Extras include chips and salsa, $3.95; chips and guacamole, $4.85; or a dessert of coconut bark ($3.50). A kids’ menu ranges from $2.50 to $3.75.

Hours are from 11 a.m. to 11 p.m. daily. Call 702-222-0767 or visit www.BraddahsTacos.com.

NEW BOOKS FOR COOKS

PEACH CRUMB MUG PIE

Streusel:

½ cup all-purpose or whole-wheat flour

2 tablespoons brown or granulated white sugar

2 tablespoons unsalted butter, cubed and chilled

Filling:

1½ cups sliced ripe peaches

1 teaspoon unsalted butter

1 tablespoon brown sugar

Pinch of ground ginger

Pinch of kosher salt

½ teaspoon cornstarch

In a large mug, mix together the flour and sugar with a fork. Add the chilled butter and break it into small pieces using the fork or your fingertips until the mixture resembles a coarse meal. It should not be creamy, but dry and crumbly. Set the mixture aside in the fridge.

In a second mug, combine the peaches and butter. Microwave for 30 seconds until the butter is melted and the fruit is warmed through. Stir in the sugar, ginger, salt and cornstarch with a fork. Top the fruit with a generous helping of streusel. Microwave for 1 to 1½ minutes, until the fruit is bubbly and the streusel is set.

Serves 1.

— Recipe from “Mug Cakes” by Leslie Bilderback (St. Martin’s Griffin Paperback Original; $22.99)

— Heidi Knapp Rinella