Want to know your steak a little better? T-bones Chophouse at Red Rock Resort, 11011 W. Charleston Blvd., has launched a new menu, similar to a wine list, that highlights the flavor profile and source of its steaks. Examples are a Prime, 28-day wet-aged Greater Omaha filet mignon (11 ounces, $48), a Prime bone-in, 14-day wet-aged and 28-day dry-aged Buedel Kansas City Strip (20 ounces, $50); and a grass-fed all-natural 21-day wet-aged Paso Prime filet mignon (8 ounces, $42). …
Here’s the thing I liked most about Honey Salt: One of us had the lamb Porterhouse ($32), the other a pizza Margherita ($12). And not only did the variety and flexibility of the menu make us happy, so did the way in which the dishes were executed.
Connie Hollenbeck emailed a little while back in search of Lechonera brand sour orange juice. Beth More emailed to say she doesn’t know of a source, but could suggest using two parts orange juice to one part each of lemon and lime juice. More added that she uses this mixture to make roast pork for Cuban sandwiches. I’ve seen other recipes that suggest equal parts of orange and lime juices or two parts orange to one part lemon or lime; I suggest you experiment to find a ratio you like. …
My first impression of Gaetano’s Ristorante after having not been in for several years? That it smelled like a Strip resort.
This was a recipe request I couldn’t resist:
“The Wing Experts,” Wing Stop calls themselves (itself?), and they’ve even trademarked it.
