ON AND OFF THE STRIP

Boom Bang Fine Foods & Cocktails

Fresh Thoughts Seasonal ingredients lead to dining discoveries

Spring is the chef’s season. Kitchen professionals across the Las Vegas Valley are celebrating right now because fresh seasonal ingredients inspire innovative new dishes, and you get to take part in this spring culinary extravaganza.

New neighborhood favorite Boom Bang Fine Foods & Cocktails (702.478.6200) in Henderson is leading the way, as chef and owner Elia Aboumrad—you might recognize her face and skills from Top Chef—has transitioned to a light and bright menu including Mary’s organic half chicken roasted with za’atar and garlic, baby organic carrots with maple Greek yogurt sauce and fried tarragon, and a sweet Pavlova meringue with berries and coulis. Seasonal cocktails are new, too, including the Christopher Oaxacan, a mezcal and Campari combo with cucumber, lemon, honey and ginger. That’ll put the bang in your Boom Bang experience.

At The Venetian, Emeril Lagasse’s iconic Delmonico Steakhouse (702.414.3737) has a new special menu—for lunch. Available Friday through Sunday, 11:30 a.m. to 2 p.m., a classic power lunch experience has returned, featuring

house-made pappardelle with broccolini, wild mushrooms and butter sauce; a Creekstone Farms Angus beef tenderloin sandwich on focaccia bread with tomato balsamic chutney; and strawberry shortcake with vanilla pastry cream.

Hearthstone Kitchen & Cellar

(702.797.7344) at Red Rock Resort has unveiled new dishes for spring from its new executive chef Donald Thompson. Among the fresh offerings are roasted beet salad with honey yogurt goat cheese, Scottish salmon with steamed vegetables, and a 32-ounce aged tomahawk steak with garlic mashed potatoes and truffle jus. This sunny Summerlin hot spot is an ideal destination to enjoy the flavors of the season.

Right at the heart of downtown’s buzzy Fremont East district, popular beer-and-burger eatery Eureka (725.433.1539) is putting its own touches on special new dishes, adding the Black & Blue burger with blue cheese, caramelized onions, smoked bacon and garlic aioli to its stellar selection. California-raised Santa Carota beef is used at Eureka, vitamin-packed and rich with flavor. But if you want a lighter bite, check out the new ahi poke stack with bourbon barrel-aged soy sauce, avocado, black rice and sesame ginger dressing. Wrap it all up with the new whiskey sour sorbet dessert, lemon sorbet with herbal bitters and a maraschino cherry.

The Tea Lounge (702.590.8888) on the 23rd floor at the regal Waldorf Astoria just began offering its delightful High Garden at the Tea Lounge program, a special experience even among the culinary treasures on the strip. New signature cocktails and seasonal teas along with tiered trays of freshly baked signature scones, egg gougere, truffle croque brioche and an assortment of desserts will be served Wednesday through Sunday from 11:45 a.m. until 4:15 p.m. The serene environment, delicate dishes and amazing views from this hidden gem will combine for an unforgettable experience.

And out in the southwest valley, Dolce & Chianti Cucina and Cocktails (702.749.6534) has more new menu additions for the season, including: burrata and strawberry salad with arugula and fennel; crispy prawns with spring pea risotto; and seafood pasta with mussels, prawns, scallops, clams and Galliano cream sauce. This flashy restaurant is quickly becoming one of the neighborhood’s favorite places to drink, dine and celebrate, and every season is the right time to do those things. –Brock Radke

The Tea Lounge

Eureka

Hearthstone Kitchen & Cellar Delmonico Steakhouse