September 2017

Devour October 2017

Short Rib Season

For something hearty as we enter the fall season, The Barrymore’s short rib is served with triple-mashed potatoes with truffle oil and black truffle peas, bringing bold flavors to the dish. “We top the short rib with an incredibly delicious sauce, which is made by braising the juices from the short rib, and finish the plate with spicy onion to add another layer of flavor,” says Executive Chef Martin Dominguez. The Barrymore’s short rib has been on the menu for years and the recipe hasn’t changed since it was first introduced. It’s a staple guests can count on time after time.

The Barrymore, 99 E. Convention Center Drive, Las Vegas. 702-407-5303

Get Served

Tucked behind a mini mall in Henderson, Chef Matthew Meyer of Served offers flavors of the world that should be front and center. His dishes are an eclectic mix, ranging from American classics to Pan-Asian-inspired plates. Heat, flavor, and texture deliver harmony to the palate in his Salmon Panang. A seared Scottish salmon fillet gently rests on top of seasonal baby squash, bell pepper, and spinach, which accompanies a generous helping of garlic fried rice in rich panang curry.

Served, 1770 W. Horizon Ridge Parkway, Henderson. 702-263-0136

A Sip of Spain

Following Chef Julian Serrano’s Spanish heritage, the cocktail list at Picasso incorporates Cava in many of the recipes. One of bartender Andrew Tau’s favorites is the La Sevillana. “Its flavors are based on my experiences in and around Seville, where the streets are lined with orange trees. When in bloom, the scent is inescapable.” Tau created a cocktail which would mix the memorable flavors and aromas of Spain, including dry sherry and Cava. “The touch of our house-made marmalade not only adds a unique flavor, but also balances out the flavor of the sherry.”

La Sevillana

  • 1 Tbsp house-made orange marmalade
  • 1/2 oz manzanilla sherry
  • 1/2 oz Hangar Mandarin Blossom Vodka
  • Ice
  • Cava
  • Orange twist to garnish

Stir house-made orange marmalade into manzanilla sherry and Hangar Mandarin Blossom Vodka until mostly dissolved. Shake with ice and strain into a champagne flute. Top with Cava and add orange twist garnish.

Picasso, inside Bellagio, 3600 Las Vegas Blvd., S., Las Vegas. 702-693-8865

Share this Article