Yes dear readers, in the stealth of night and on the world’s most uncomfortable red-eye (courtesy of US Air), ELV and his staff snuck into Manhattan for a few days of R&R and to recalibrate his palate.
Accordingly, we shan’t be posting much in our usual manner, but may throw in the occasional, twitter-like, real-time observation just to annoy Brian Waddell (see comment under “And Now For Something Completely Different”).
Ciao and buon appetito to all,
ELV
Category: Travel
Eating (and Drinking) Northern Nevada – by Greg Thilmont
Bento boxes, Cornish pasties and Picon punch? Who says there’s no good eatin’ in Northern Nevada? Actually, we have. But that’s only because we didn’t know what we were talking about. Below, food friend, former Las Vegan and now Salt Lake City writer-in-residence Greg Thilmont explores the best eats in some out-of-the-way (and not so out-of-the-way) spots way up north:
While Las Vegas is the undisputed epicenter of cuisine in Nevada,
there’s plenty noteworthy eating and drinking to be done up north in
the Silver State—some for historical reasons, some for surprising
novelty. I took a gustatory drive through the Great Basin last week,
and here are some highlights of my picturesque trip.
A Picon punch in the sweetbreads
Northern Nevada (along with southwestern Idaho and northeastern
California) is the heartland of North American Basque culture. In
Basque-style restaurants, dinners are served family style, meaning
many sides and multiple courses. Stopping in Winnemuccca, I chose to
dine at the the Martin Hotel, a bar/eatery/meeting place located in a
historic building right against the railroad tracks—the location
seemed fitting for a food-oriented journey.
Continue reading “Eating (and Drinking) Northern Nevada – by Greg Thilmont”
BBQ Blues
ELV’s been goin’ a little ‘cue crazy lately. Which is frustrating because, next to Bangor, Maine, Las Vegas might be the worst barbecue town in America. What we get here are either franchises, or mom and pop joints doing things on the cheap. There’s no cult of ribs, sauces or brisket; precious little outdoor smoking; no pitmasters; no zealotry and no soul to the barbecued meats being sold to our chain-loving populace.