est 2012; "chef-driven, farm-to-table cuisine with an emphasis on locally and regionally sourced ingredients in an approachable and comfortable setting" (from its website)
Hot Links spicy sausage; made in-house; cured for 16 hrs & applewood-smoked for 6 hrs; dripping juiciness; "this has got to be one of the best...not just on Triple D...I'm talking in general"-Guy Fieri; looks good
Ribs marinated for 16 hrs, boiled in marinade for 45 min. & finished on grill
La Langoustine Langoustine is like a cross of a small lobster and and shrimp (crawfish-sized); just 2-3 bites; "of all the things I've eaten in Vegas, the one thing I come back to and crave time and again is la langoustine (at L'Atelier de Joël Robuchon)"-Gail Simmons
est. 2010; located in MGM Grand Resort & Casino; 12 locations; gourmet French tapas & tasting menu w/ unique counter service preparation; "Joël Robuchon is grand master of French cooking"-Gail Simmons
"serving fresh & authentic Mexican Food Experience...just as if it were prepared in her mothers kitchen, using fresh garden picked ingredients" (from its website)
Crawfish Boil crawfish, potatoes, corn on the cobb boiled in Cajun-seasoned stew
Roast Beef Po Boy roasted for 12 hrs; shredded & served on Leidenheimer bread shipped from New Orleans w/ mayo, creole mustard, gravy (made from the roast beef drippings), lettuce & tomato
Lnam Prik Ong (Red Chili Dip) combination of ground pork and spices (spaghetti sauce-like texture); use vegetables and pork rinds to dip; "I guarantee you it'll be the best thing you put into your mouth in Vegas...bar none!"-Ming Tsai
Khao Soi (Crispy Duck) crispy duck served on a bed of egg noodles in a curry base sauce, garnished w/ sliced red onions, lime & pickled vegetables; looks good
owner/cook Richie Marsigliano used to be a dishwasher at John Mull's Road Kill Grill (another Triple-D joint) & worked his way up to opening up his own pizza joint; Richie proposed to fiancé on-air
Suicide Fries fries topped w/ hot pepper medley & suicide sauce (blended habanero chili peppers, onions, garlic, red wine vinegar & Franks Red Hot Sauce) & side of house-made ranch dressing
[CLOSED]; Sicilian-style pizza tucked away in hole-in-the-wall bar called Moon Doggies; dough, sauce, sausage, cheeses, dressings made & prepared daily; "the real deal...if you're in Vegas or w/in 100 miles, come check this cat out"-Guy Fieri; Other Recipes: Chicken Wings | Fried Dough | Meatball Parmesan Sub
"The Greek" Sandwich NoButcher's gyro NoMeat, tzatziki sauce, greens, tomatoes, cucumbers & onions on a crispy ciabatta roll; looks good
Italian Cold Cut Sandwich NoButcher's house made NoTurkey and NoPepperoni w/ lettuce, tomato, mayo, onion, our special garlic-herb cream cheese & Italian vinaigrette on a crispy ciabatta roll
est. 1967; first Japanese restaurant in Las Vegas; offers patrons 3 different Japanese dining experiences in one building (Sushi Bar, Teppanyaki Grill & Traditional Tatami Rooms)
Chicken and Red Pepper Pasta breaded chicken breast stuffed w/ fresh herbs & cream cheese accompanied by penne pasta tossed in red pepper cream sauce; looks good
French Toast Ambrosia warm slices of thick French toast w/ cinnamon & vanilla, crowned w/ succulent chunks of seasonal fresh fruit, choice of whipped topping or sour cream, served w/ blueberry syrup; it's huge
Catfish Sloppy Joe served with sliced pickles and potato chips (in the sandwich) on a toasted buttered brioche bun; recommended by Oprah Winfrey; "it's a messy dish and that's a good thing"-Adam Gertler; looks sloppy (good)
St. George Vert Absinthe to prep: pour absinthe in cognac glass, pour orange juice and splash of orange bitters in rocks glass, light up absinthe in cognac glass and pour into rocks glass while still flaming, covering the rocks glass until the flame is exhausted; with smoke accumulated in cognac glass, bring to customer to inhale the absinthe fumes with straw; lastly, drink OJ-absinthe mix
[CLOSED]; at Aria resort; "serves contemporary American cuisine spiced with global influences in a sophisticated, yet comfortable atmosphere" (from its website)
