Dishing
Dishing
Lobster Roll, Seafood Shack
January 24th, 2013
Summer seems so far off now, but there’s nothing that makes one more nostalgic for the beach and warm weather than eating a good lobster roll. Read more »
Dishing
Di Fara Special, Dom DeMarco’s
January 24th, 2013
Pizzeria & Bar Di Fara’s in New York has been cranking out pizza for nearly four decades, and now you can get a taste of it right in Summerlin. Go straight for the signature Di Fara Special, a square pie topped with excellent pepperoni, fresh and aged mozzarella and grana padano cheese, basil and olive oil. Read more »
Dishing
Chicken Kiev, Red Square
January 10th, 2013
The recently retooled menu features Russian-American standards, including this beloved retro dish. Read more »
Dishing
Truffled Chicken, Bagatelle Restaurant & Supper Club
January 10th, 2013
A well-prepared roast chicken is a good indicator of the caliber of a kitchen. Bagatelle most definitely has some talent in theirs as evidenced by the supper club’s whole chicken, which comes out moist and fragrant. Read more »
Dishing
Gyros, American Coney Island
January 10th, 2013
The import from Detroit has much more than its signature chili, mustard and onion-slathered dogs and fries. Read more »
Dishing
Carbonara, Allegro
January 10th, 2013
This is the right time of the year for carbonara, the egg and bacon pasta dish that sticks to your ribs. Read more »
Dishing
Tacos de Barbacoa, Cantina Laredo
January 10th, 2013
Beef brisket is roasted slowly until tender, and then it’s placed into two warm corn tortillas to make these classic street-style tacos. Read more »
New Year's Dishing
Honey Salt
December 20th, 2012
Elizabeth Blau and Kim Canteenwalla have the Summerlin celebration covered. Their intimate dinner features four courses of homey, earthy cuisine, including Périgord winter truffle risotto and a choice of wood oven-roasted Alaskan halibut or a surf and turf of braised beef short ribs and Maine lobster tail. Read more »
New Year's Dishing
Comme Ça
December 20th, 2012
David Myers’ casual bistro goes straight-up gourmet for New Year’s Eve. The first seating features four courses, where guests may choose between langoustine crudo and Tasmanian trout and then poached lobster, roasted rabbit or filet of beef for the main. Read more »
New Year's Dishing
Twist by Pierre Gagnaire
December 20th, 2012
Legendary chef Pierre Gagnaire is in the house to debut his 2013 tasting menu. Known for his sense of whimsy and innovation while at the same time emphasizing local ingredients, Gagnaire offers two seatings on Dec. 31. Read more »
