Small Plates: The Blind Pig and “How Can It Be Gluten Free?”

DINING OUT

THE BLIND PIG PROVISIONS &LOUNGE, 4525 DEAN MARTIN DRIVE

The Blind Pig Provisions &Lounge, from Block 16 Hospitality, opened last month just outside the Panorama Towers. Anthony Meidenbauer is chef of the counter-service restaurant and market, which serves breakfast, lunch and dinner and specializes in artisanal, seasonal and chef-driven dishes, plus smoothies and grab-and-go items. The interior design is Prohibition/speakeasy with lots of brick and wood, and a vintage-look lounge serves craft cocktails and beers, wine and a bar menu. Here’s a sample of the menu:

Breakfast: All American (three eggs, bacon or sausage, Lyonnaise potatoes and toast), $8; griddlecakes, $8; brioche French toast, $9; huevos rancheros, $8; fresh fruit cup, $5; Greek yogurt with granola and berries, $6.

Appetizers: Poutine, $6; Spicy Tuna “Inside Out,” $11; roast turkey quesadilla, $9; crispy pork nuggets, $10; onion rings, $6.

Salads: Blind Pig Chopped, $9; kale and greens, $9; chicken Caesar, $9; mozzarella caprese, $7.50.

Pizzas: Margherita, $11; BP Classic, $14; Luau Sunset, $14; barbecued chicken, $14; South of the Border, $16; gluten-free tomato pie, $11.

Sandwiches (with potato salad or coleslaw): Pastrami reuben, $9.50; grilled cheese (fontina, Gruyere and manchego with bacon and tomato on brioche), $9; roast turkey club, $8; BP Burger, $12; BP Porchetta, $13.50; ham and brie baguette, $8.50.

Entrees: Steak frites, $18; shrimp and lobster mac ‘n cheese, $16.50; seared salmon, $16; strozzapreti pasta, $14.50.

Hours are from 7 a.m. to midnight Sundays through Thursdays and 7 a.m. to 2 a.m. Fridays and Saturdays. Call 702-430-4444 or visit wwwTheBlindPigLasVegas.com.

NEW BOOKS FOR COOKS

SOCCA

(CHICKPEA FLATBREAD)

6¾ ounces (1½ cups) chickpea (garbanzo bean) flour

½ teaspoon salt

½ teaspoon pepper

1½ cups water

6 tablespoon plus 1 teaspoon extra virgin olive oil

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place in oven. Whisk chickpea flour, salt and pepper together in bowl. Slowly whisk in water and 3 tablespoons oil until combined and smooth.

Heat 2 teaspoons oil in 8-inch nonstick skillet over medium-high heat until shimmering. Add ½ cup batter to skillet, tilting pan to coat bottom evenly. Reduce heat to medium and cook until crisp at edges and golden brown on bottom, 3 to 5 minutes. Flip socca and continue to cook until second side is browned, 2 to 3 minutes. Transfer to wire rack in preheated oven. Repeat with remaining batter and oil. Cut each socca into wedges and serve.

Makes 5 flatbreads, serving 4 to 6.

Recipe from “The How Can It Be Gluten-Free Cookbook” by America’s Test Kitchen ($26.95)

— Heidi Knapp Rinella