Has it been the dumbest summer on record or what? Heat, humidity, political campaign inundation, the meretricious Olympics* combined with nothing….and I mean NOTHING of interest happening in an around Las Vegas have made for a mind numbing 3 months of the first order.
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Where oh where have you been hiding ELV?
Behind plenty of Hot Hostesses to be sure….like the lovely Jessica at Nob Hill Tavern.
We’ve also been busy on a variety of projects on different media platforms (is that vague enough for you Mancini?), and have had to let our little old blog suffer for the time being.
Beyond that, we can tell you no more.
Stay tuned though, as there are big things afoot for ELV.
In the meantime, we’ll continue to stand firmly behind the comely and concupiscent Jessica (for as long as she’ll let us):
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…and will resume reporting on the Vegas food scene (if there’s anything to report, which there hasn’t been) after Labor Day.
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If you’ve never had it, mizithra cheese is a semi-sharp goat and/or sheep’s milk cheese which contains a certain, distinctive sourness that makes it perfect for topping pasta.
Pasta like the big, thick bucatini strands the Yassou Greek Grille Cafe (whew!) uses to make their Greek spaghetti.
The recipe is simplicity itself, consisting of simply pouring browned butter over al dente pasta and giving it a liberal sprinkling of cheese and cracked pepper. Those flavors of slightly nutty, sour and sharp meld uniquely with the toothsome tubes, making each bite the very essence of simple, soulful satisfaction. Garnish with a little gyro meat and you have a humongous lunch for one, or a perfect pasta repast for two.
Best of all, the whole enchilada only costs ten bucks.
Just thought you’d like to know.
YASSOU GREEK GRILLE CAFE (whew!)
7871 West Charleston Blvd. #110
Las Vegas, NV 89117
702.798.8989