Las Vegas Food Adventures

Bomas Bar and Grill

With recent legislation banning smoking in restaurants and bars that serve food, Las Vegas has seen the demise of many of our beloved neighborhood 24/7 video poker bars that served some of the best burgers, steaks and bar food known to man. One newer lounge, Bomas, is brilliantly complying with the smoking ban as well as carrying on the video poker tradition Las Vegas locals know and love with a new building that features an attractive, attached, smoke-free dining area with a separate entrance from the smoky classic Vegas video poker lounge area. That issue being solved, Bomas, located on S. Durango also features a menu with a few gems, including a 12-ounce boneless ribeye steak far better those we’ve had recently at posh restaurants (see our prior post, “Flemings”).

For $16.95 this 12 ounce, boneless ribeye steak from Bomas on S. Durango does everything a steak should do. Tender, juicy and expertly grilled exactly as ordered, this was one of the best steaks we’ve had in recent memory. A fine side salad with a terrific chunky, house-made blue cheese dressing was a worthy companion to our steak.

We also loved the hot, crispy, house-made potato chips that were included in an impressive appetizer combo platter ($11.95), and a substantial French Dip sandwich ($8.95) that was very good with side of not-overly-salty jus. The menu also includes a few interesting takes on pasta, sandwiches and burgers.

Service wasn’t the speediest in town, but it’s possible we were dining during a shift change. Our pleasant server happily accommodated our request for a substitution of a salad for the two sides with our entrée. Offering a variety of happy hour and graveyard specials, Bomas is open 24 hours a day.

Bomas
8020 S Durango Dr
Las Vegas, NV 89113
website and menu

2013: 02/23
CATEGORY: Restaurant Reviews
Leave a comment

Fleming’s Prime Steakhouse and Wine Bar

A group of us dining midweek at Fleming’s recently were mesmerized by a lonely petit filet ($39) on a rather large plate served only with thirty-three festive flecks of parsley. Forget that this filet was ordered medium rare and it came out something close to Ash Wednesday. To be fair, we were a large party, and serving a steak prepared as ordered can be problematic when cooking for a group. Much better was the salmon with a light BBQ glaze ($33), served over sautéed mushrooms. Sides are all ala carte, the norm for most classic steak houses. Good choices were the Fleming’s house salad ($9), sides of green beans ($9.50) and garlic mashed potatoes ($9). A loaf of herb bread with two interesting spreads was a hit.

In spite of the size of our group, service was upbeat and friendly. We weren’t exactly wowed by the food, but the service and ambiance made for a generally pleasant dining experience. While it may just have been an off-night for the grill cook on the steaks, there are better steaks at these prices around town. We’ve been told a Sunday Prime Rib special is very good here and worthy of standing in line (reservations are highly recommended). Fleming’s offers an impressive 100 different wines available by the glass.

Fleming’s Prime Steakhouse & Wine Bar
8721 W Charleston Blvd, Las Vegas, NV 89117
(702) 838-4774

website and menu

2013: 02/20
CATEGORY: Restaurant Reviews
2 comments

Budapest Hungarian Market

You never know what treasures you’ll find in the dozens of little strip plazas that dot the Las Vegas Valley. Small family-owned restaurants, markets, shops, and um, yes, massage parlors and immigration lawyers catering to the needs of the diverse Las Vegas population can be found on nearly every corner. I get excited when I find an ethnic grocery that I’ve never spotted before and am even more keen when it’s a market that is selling the flavors of my childhood. We slammed the brakes on and did U-turn when we spotted this tidy little Hungarian market tucked in an obscure little plaza near McCarran airport.

Lekvar for kipfels, fresh kolbas, genuine old-world style cured meats, and Hungarian paprika so fresh they keep it refrigerated are just a few of the items that make the Budapest Hungarian Market a mecca for the Las Vegas Magyar community. Shelves full of traditional pickled vegetables, fruit preserves, noodles, and teas line the walls. Well-stocked refrigerated cases are packed to the brim with sausages, meats and cheeses you won’t find in local supermarkets. You’ll find the real deal here if you are looking for traditional Hungarian ingredients for that recipe you clipped out of a magazine at this spotless, well-lit market. And, just in case you’ve lost that recipe you’ve been meaning to try, a back corner of the shop has a nice selection of cookbooks to make sure you have plenty of lekvar (prune and apricot) for those cookies you’ve been meaning to make for Easter…as well as the essentials you need for an authentic chicken paprikash or goulash.

The Budapest Hungarian market is seriously well worth a drive across town. We highly recommend the kolbas.

6380 S Eastern Ave
Unit 6
Las Vegas, NV 89120
(702) 798-6647
website

2013: 02/10
CATEGORY: Las Vegas Food & Wine Shopping
2 comments

808 Tapas

Village Square on the corner of Ft. Apache and W. Sahara is quietly hiding a few culinary gems. We’re already big fans of the innovative spins on gourmet burgers at Bachi Burger. That corner of town has become even more interesting with another stellar casual dining option a few doors away from Bachi. We’re talking about 808 Tapas, a “small plates” restaurant with a Japanese/Hawaiian twist on the Spanish concept of small, beautifully prepared dishes meant to be shared.

None of the plates we ordered were a disappointment, but one dish was so outrageously good, you’ll want to order a plate just for yourself. The luscious, buttery grilled black cod, pictured above, a dish made famous by Chef Matsuhiso Nobu of the famed Nobu Restaurant, is unbelievably good. Thick pieces of black cod are marinated in miso and sweet Japanese wine for two days before grilling. The result is a mild, melt-in-your mouth, silky fish that is simply amazing. Let’s not tell then we’d be happy to pay twice the price of $9.00.

Other dishes we’d order again were the Wagyu beef sliders with Wasabi mayo ($7.50), and two pork belly dishes-one stir fried with asparagus ($5.00), the other seasoned and grilled on skewers ($4.50). Korean style beef ribs (kalbi-$8.00) were a little on the chewy side, but were seasoned and grilled to perfection. Because we dined during happy hour and sushi rolls were half-price, we also ordered a Banzai Pipeline Roll ($12). It was good, but nothing special. Ordered during happy hour, it’s well worth the $6 price.

With an extensive, very creative menu, and most dishes under $10, two people can dine very well for around $50, even with a few bottles of the house sake.

808 Tapas
9350 W. Sahara Ave
Ste 150
Las Vegas, NV 89117
(702) 485-3433

website

2013: 02/09
CATEGORY: Restaurant Reviews
Leave a comment

Valentine’s Day Wine Picks 2013

With Valentine’s Day inconveniently falling on a weekday this year, take-out might be on the menu for busy lovers. With so many outstanding choices for take-out in Las Vegas, there is no shame whatsoever with that. With the right bottle of wine, a phone call to a restaurant, and the right partner, a weeknight Valentine’s Day can be as special as an overpriced dinner for two at celebrity-chef joint on the Strip.

To make your weeknight tribute to Cupid extra special, here’s our list of recommended wines and the to-go grub we’ve chosen to pair with it. These outstanding wines from Fresh & Easy are our suggested bottles to make this year’s Valentine’s Day one to remember…..and the prices can’t be beat. If a wine department in a grocery store could be a Valentine, the wine aisle at Fresh & Easy would be ours.

Masse Pere et Fil Champagne ($19.99) Perfectly dry citrusy champagne with enthusiastic bubbles scented with flowery, bready aromas. Would be perfect with any seafood or poultry dish, but we’d suggest it for sushi or Thai food from Stick-e-Rice.

Hacienda Lopez de Haro Rioja 2008 ($6.99) Grab this saucy Spanish wine to go with a Grimaldi’s or Sammy’s Woodfired pizza, or perhaps a Five Guys cheeseburger. The tart, dry berry notes play nicely with cheesy, beefy dishes. This is also very nice with chocolate and strawberries.

El Cotes du Paso Robles 2010 ($8.99)…Full bodied with a balanced hit of oak is very interesting with grilled foods, especially nice with the smoked pork loin or salmon from Las Vegas Grill.

Happy Valentine’s Day!

2013: 02/06
CATEGORY: Las Vegas Food & Wine Shopping
Leave a comment

Shrimp with Green Onion Polenta

Is it polenta or grits? If you are in southern Europe, you’ll call it polenta. If you are in the southern U.S., it’s grits. They both use cornmeal and are cooked in the same fashion.

This recipe can very easily be called Shrimp and Grits, a very popular dish from the American south. My recipe calls for the cured Italian ham, Prosciutto, but cured country ham, like those found in the southern states could also be used with identical results. Whether you call it Shrimp and Polenta or Shrimp and Grits the dish is a winner. Serve with a simple green salad and a crisp white wine for a dish that’s perfect for special occasion entertaining.

The polenta recipe below makes a soft, creamy polenta, but if your brand of polenta/cornmeal has a recipe on the package for “soft” polenta, use that method, as the water to cornmeal ratio can vary slightly, depending on the brand. There are also quick cooking “instant” polentas available. Simply follow the package instructions and finish the recipe with the green onions mentioned below.

Shrimp with Green Onion Polenta

1 ½ pounds raw medium shrimp, peeled and deveined
Juice of 1 lemon
½ -1 tsp hot pepper sauce
1 ½ tablespoons butter
¼ cup prosciutto, small dice
1 large shallot, chopped
1 garlic clove, minced
1 tsp cornstarch
1 cup low-sodium chicken stock
¼ cup white wine or sherry
¼ c finely minced Italian parsley

For the polenta:
5 cups water
1 tsp salt
1 cup polenta (or stone ground grits or cornmeal)
1 cup thinly sliced scallions (green onions)

Combine the shrimp with the lemon juice and a couple of generous splashes of hot pepper sauce. Set aside while making the polenta.

For the polenta: In a large heavy saucepan or Dutch oven, bring 5 cups of water and 1 teaspoon salt to a boil. Slowly whisk the cornmeal in a little at a time. Reduce the heat to a low simmer and cook over low heat for 35 to 45 minutes, stirring occasionally at first and more frequently toward the end (or follow package instructions if you are using an instant polenta). Remove from heat and stir in the green onions. Cover until ready to serve.

For the Sauce: While the grits are simmering, add the butter to a sauté pan over medium heat and just lightly brown the prosciutto. Stir in the shallots and garlic and briefly sauté for 1 minute. longer. Stir the cornstarch into the stock and wine, add to the ham mixture and cook for 2-3 minutes longer, or until slightly thickened. Taste for seasoning and add salt, if needed. If sauce is too thick, add a small amount of additional stock, water or wine. Continuing over medium heat, add the shrimp. Cook, stirring frequently, until the shrimp are opaque and cooked through, about 5-6 minutes. Remove from the heat stir the parsley in. Serve immediately, mounding the grits in large shallow bowls or on plates. Spoon the shrimp and sauce over the polenta.

Serves 4-6

2013: 01/28
CATEGORY: Recipes
Leave a comment

Greek Souvlaki Sandwich

Classic Greek pork souvlaki inspires this delicious sandwich. Traditional souvlaki would be made with skewered and grilled cubes of pork, but on the rare, rainy Las Vegas afternoon, the outdoor grill isn’t an option. Instead, pita bread is filled with tender, stir-fried pork strips featuring bold Greek flavors, and topped Gyro-style with the yogurt and cucumber sauce, tzatziki.

Just like their Mexican cousin, the taco, these sandwiches would be perfect for casual entertaining. The recipe is easily doubled (or tripled). Because the meat can be served at room temperature, it can be made a day in advance.

If you have the grill fired up and want to go the more traditional souvlaki route, just marinate one-inch cubes of pork in the marinade below for an hour or so, thread onto skewers and grill until cooked through. Boneless chicken breast can be substituted for both the stir-fired and grilled versions.

Marinated Greek Pork

1 lb boneless pork sirloin chops
Juice of 1 lemon
1 clove garlic, finely minced
½ tsp oregano
½ tsp salt
¼ tsp granulated sugar
¼ tsp freshly ground black pepper
2 tablespoons olive oil
Fresh pita bread

Optional toppings:
Thinly sliced sweet onions
Sliced kalamata olives
Greek pepperoncini peppers, drained and sliced
Sliced tomatoes
Shredded lettuce

Thinly slice the pork and place in a bowl. Squeeze the lemon and add to the pork strips, along with the garlic, oregano, salt, sugar pepper and olive oil. Combine well and set aside to marinate about 20 minutes.

Preheat a non-stick pan over medium-high heat. Add the pork strips and stir fry until any liquid is evaporated and the meat is lightly browned, about 7-10 minutes. Cool and serve. Can be made a day in advance and refrigerated. Very good served at room temperature.

To serve, fill pita with pork strips, any of the optional topping and tzatziki sauce (recipe below).

Serves 6-8 (depending on size of the pita bread)

Tzatziki Sauce

8 oz. Greek yogurt
4 oz. sour cream
1 medium cucumber, peeled grated and squeezed dry
Juice of ½ lemon
1 small clove garlic, finley minced and mashed
1 tsp olive oil
¼ tsp salt

Peel, grate and squeeze the cucumbers to remove as much water as possible. Place in a medium bowl, add the remaining ingredients in a bowl and stir well. Cover and refrigerate until serving time. Can be made a day in advance and refrigerated until needed.