Daniel Gentilcore is looking for old-fashioned watermelons with black seeds and not the “misnamed seedless watermelon that has hundreds of tiny white seeds.”
Heidi Knapp Rinella
The beauty of the mash-up of Carlito’s Burritos and Live-Fire-Q is that you can order from both menus.
It appears I’m far from alone in my appreciation of this Mexican favorite, because many readers had suggestions for John Ravage, who’s looking for “the perfect relleno.”
It’s all poutine, all the time at Smoke’s Poutinerie. In case you’re not familiar, poutine is french fries topped with cheese curds and gravy. Yes, it’s pretty much a soggy mess, but like a lot of soggy messes it’s acquired a cult following.
Farmer’s cheese, used to fill pierogies and for other Eastern European specialties, is pretty difficult to find in Southern Nevada, but Taste of the Town readers have spotted it for Gerri Zipser.
Harvest, Bellagio’s relatively new farm-to-table restaurant from longtime resort chef Roy Ellamar, has snack and dessert wagons, or carts, that travel from table to table, sort of like those in a dim sum place.
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