Devour March 2018
The Wagyu burger
Black Tap’s award-winning Greg Norman burger is named after Greg Norman, the owner of the Australian ranch that produces the terrific, funky Wagyu beef Black Tap uses in their burgers. The generously-sized burger is made with house buttermilk-dill, blue cheese, and arugula, for a crisp and peppery kick. Located inside The Venetian, Black Tap pays homage to the great American luncheonette experience, while offering award-winning burgers, famous CrazyShake™ milkshakes, craft beer, and cocktails. For those on-the-go, check out the walk-up window.
Black Tap, The Venetian, 3355 S. Las Vegas Blvd., Las Vegas. 702-414-2337.
For being such a simple dish, Scott Conant’s Pasta Pomodoro is tantalizingly delicious. The bright acidity from the tomatoes, combined with the vibrant and fragrant basil, tossed together with house-made pasta, and emulsified with rich butter and olive oil…it’s simply unforgettable. Luckily, Conant’s classic dish is available at his newly opened Masso Osteria inside the Red Rock Casino, Resort & Spa.
Masso Osteria, Red Rock Casino Resort & Spa, 11011 W. Charleston Blvd., Las Vegas. 702-797-7777.
The Glass Onion
A delicious take on the classic dry martini, the inspiration for this inventive cocktail came from the desire to create a dry gin martini with a touch of savoriness. A hint of celery is complemented by the dryness of vermouth, the saline quality of Manzanilla Sherry, and light acidity from our house-made pickle brine.
2.5 oz. Rutte Celery Gin
- .5 oz. Dolin Dry Vermouth
- .5 oz. Manzanilla Sherry
- .25 oz. Pickle Brine
Stir all ingredients with ice, then strain into large chilled coupe. Garnish with a dill sprig, serve, and enjoy.
The Kitchen at Atomic, 927 Fremont St, Las Vegas. 702-534-3223.