(Editor’s Note: Tasty Tuesday airs on KTNV Channel 13 on Tuesdays at 11:20 a.m.)
Here is the dining dish: new cocktails and noodles at Sahara Las Vegas, plus two classic specialties at an equally classic Las Vegas restaurant—and it’s blood orange season.
New Cocktails and a New Restaurant
Casbar Lounge at Sahara Las Vegas recently unveiled a new cocktail menu, and it features interesting takes on classic sips.
Mimicking an aviation but with a pretty violet hue, try the Aromatic AV8 featuring Empress 1908 Gin, Crème de Violette, Lavender Syrup, Lemon Juice and Egg White.
For those who need a little bump before the night gets started, order the Spicy Espresso Martini combining Remy 1738, Vanilla Spice and Ancho Reyes with Espresso.
The Mojave Margarita, featuring Espolòn Reposado Tequila, Giffard Apricot, Prickly Pear Puree, Lime Juice and Agave Syrup smoked with mesquite, is a fresh version of a favorite, the margarita.
All cocktails are $15. Guests can also enjoy non-alcoholic versions of these exciting libations. For those who like it their way, the build-your-own highball menu lets you create a drink by selecting the vodka, bitters and soda for $14.
Also at Sahara Las Vegas, later this year watch for the debut of Noodle Den. Chef Guoming “Sam” Xin will prepare traditional Northern Chinese dishes and feature a demonstration kitchen for guests to see his famous hand-pulled noodles. Chef Sam is a certified Senior Noodle Technician from Beijing. Look out for a rush on his spicy wontons—made with ground pork, ginger, salt, sugar, white pepper, chicken powder base, sesame oil and flour wonton skins—when this casual eatery opens.
Westside favorite Siena Italian Restaurant is offering a classic hard-to-find dish as an early spring special—Duck a la Orange. The duck is pan-seared, sliced and topped with orange balsamic reduction sauce and served alongside a poached pear filled with raspberry coulis and grilled asparagus. This exclusive is available through March 15.
On the specialties list, not-to-miss is the imported Mediterranean striped sea bass marinated with lemon, sage, thyme and rosemary, pan-seared with extra-virgin Siena olive oil and finished in the pizza oven. It is served with spinach lightly tossed in olive oil and garlic and a medley of roasted potatoes.
Blood Orange Season
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