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Devour December 2017

Hand-Sliced Heaven

A Los Angeles institution since 1931, Canter's Deli on North Fairfax Avenue is finally hand-slicing for Las Vegas residents and visitors alike. These piles of perfection are served daily on house-made rye bread. The owners have really done their homework, from the sourcing of their briskets and pickling spices to the importing of their meat slicers from a legendary Deli in New York City.

Canter's Las Vegas at Tivoli Village, 
330 S. Rampart Blvd., # 160., Las Vegas. 702-444-0407

Canter's Las Vegas at The LINQ Promenade,

3545 S. Las Vegas Blvd., # L18., Las Vegas. 702-754-4400 http://canterslv.com

Will You Marrow Me

Chef Brian Malarkey of Searsucker inside Caesars Palace prepares his signature bourbon-glazed marrow bones with Fresno chili, while the addition of flash-fried Brussels sprouts adds a light and crispy dimension to the decadence. There are a plethora of sites (who knew) dedicated to correct marrow eating etiquette - my favorite technique is to forgo the little spoon and opt for a pair of chopsticks. They are ideal for digging and scraping every last drop. Use your spoon for smearing the luscious product of your labors onto a piece of well-grilled toast and enjoy. Malarkey features this dish on his happy hour menu, so for $2 you can hone your skills before the big night out.

Searsucker, Caesars Palace, 3570 S. Las Vegas Blvd., Las Vegas. 702-866-1800. http://searsucker.com/las-vegas/

A Sidecar with a Calypso Beat

Classic cocktails like the sidecar never go out of style. Created in 1920 at the bar in the Ritz Hotel in Paris, it has become the single most iconic Cognac cocktail in the world, showcasing both strong, light, refreshing, and bright flavors. Sip and savor DW Bistro’s Caribbean version, identified by the addition of ginger syrup and fizzy ginger beer.

  • 1.5 oz. Hennessy VSOP
  • .75 oz. Triple sec
  • .5 oz. lime juice
  • .5 oz. Ginger syrup
  • 3 dash Bittermens Tiki Bitters
  • 1.5 oz. Lemonade
  • .5 oz. Grand Marnier
  • .5 oz. Jamaican Ginger Beer

In a mixing glass add the Cognac, Triple sec, lime juice, ginger syrup, bitters, lemonade, and ice, then shake. Strain into a coupe glass with a cinnamon sugar rim. Top with the Grand Marnier and ginger beer. Garnish with an orange peel.

DW Bistro, 9275 W. Russell Rd. Las Vegas. 702-527-5200

 

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