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Dishing
Crispy Yellowtail Snapper at Nobu
This whole fish from the Florida Keys, specially created by executive chef Joel Versola, is deep-fried with potato starch and covered with a tangy sweet chili sauce.
Read More »Baja Tacos at El Segundo Sol
Executive chef Terry Lynch says these tacos were “inspired from many a sunny and surfy trip to the Baja peninsula. This sort of Baja taco and a cold beer has been a great way to recover from a day in the ocean.” Mahimahi is seasoned with a Baja rub (brown sugar, cumin, cayenne and oregano), dipped in tempura beer batter and fried.
Read More »Steak Salad at Grape Street Café
A favorite at this Napa-style bistro, the salad features feta cheese, tomatoes, red onion, kalamata olives, cherry peppers and pepperoncinis mixed with greens in a lemon oregano dressing.
Read More »Bread Pudding at Caña Tapas & Rum Bar
As one of Town Square’s newest dining destinations, Caña features an array of small-plate selections inspired by South American cuisine, and after dinner, what’s better than ending on a sweet note?
Read More »Chicken Teriyaki at Kabuki Japanese Restaurant
This West Coast chain serves up traditional and innovative Japanese cuisine. The interior design—sleek, black and contemporary—complements the fare.
Read More »Rum Raisin Ice Cream at Atomic #7
This is our favorite flavor at the year’s hottest ice cream shop. It’s made from organic raisins soaked in a spiced rum and mixed into a sweet spice purée. But you can discover your own favorite as well with Atomic #7’s customizing process.
Read More »Caprese Sliders at Addiction
This dish is every bit as stylish as the restaurant’s vibrant interior. These sliders on the tapas menu (available after 3 p.m.) are made with broiled filet mignon, tossed greens, beefsteak tomatoes and roasted garlic aioli that marinates between a butter-toasted dinner roll.
Read More »Jamón Ibérico at L’Atelier de Joel Robuchon
Jamón de bellota, ham from black-footed Spanish pigs fed exclusively on a diet of acorns, has no peer in the world of cured meats. It is served in thin, almost ephemeral slices, and should be eaten on rounds of tomato-rubbed toast.
Read More »Prosciutto Domestic at Siena Deli
For the past 30 years, this authentic Italian bakery, deli, marketplace and restaurant has served locals the tasty traditions of Italy. Prosciutto Domestic, a customer favorite, consists of pork leg that has been cured under salt for 12 to 16 months. It is best served on its own with a side of bread, or can be used to spice up a traditional sandwich. Ah, simplicity. $12 per pound, 9500 W. Sahara Ave., 736-8424.
Read More »Veal Scaloppini at Vintner Grill
Exceptional food and the comfortable modern interior design make this Summerlin restaurant a neighborhood favorite. This popular dish consists of tender veal tossed with capellini aglio olio, crimini mushrooms, marsala and lemon. $25, 10100 W. Charleston Blvd., Suite 150, 214-5590.
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