On the Strip: Crack Shack
Move over, Popeyes. There’s a different chicken sandwich definitely worth lining up for. Chef Richard Blais’ San Diego import Crack Shack (Park MGM, 702.820.5991) has arrived on the Strip, and it will make you wonder how you ever got on without it.
The crowd favorite is the Hangover sandwich, with a fried egg, “red eye” aioli and a honey butter-dipped and fried breast or thigh, all in a giant biscuit. There’s also the California Dip, a marriage between a French dip and California burrito with roasted chicken, French fries, pickled jalapeños, guacamole, lettuce, tomato and onion on torta bread with pozole broth.
Fried chicken (using only local, pasture-raised birds) is also available by the piece and can be tossed with your choice of honey butter, toro sauce, sweet heat or “fire.” Don’t miss the behemoth Firebird sandwich, a giant, spicy fried-chicken thigh that’s crispy and crunchy and maintains the perfect balance of juicy, mouthwatering tenderness. –Leslie Ventura
Off the Strip: Lawry’s The Prime Rib
In any city where it lays down stakes, Lawry’s The Prime Rib (4043 Howard Hughes Parkway, 702.893.2223) sets the standard of excellence for decor, ambience and, of course, prime rib. But the Las Vegas property has added even more flavor to its menu with the Prime Time happy hour from 4-6 p.m. Monday through Friday. Enjoy favorites like shrimp cocktail, petite prime rib sandwiches and king crab sliders. Specials on wines, domestic and draft beers and specialty cocktails round out the experience. –Ken Miller
#trending: La Strega
La Strega (3555 S. Town Center Drive) has become a favorite when it comes to neighborhood Italian, and the Summerlin spot recently launched a whimsical new brunch menu served on Sundays from 10 a.m. until 2:30 p.m. Feast on salmon tartare platters, salted cod fritters known as Baccala Fritti, Nigerian prawns with polenta and chile vinaigrette, a crisp semolina waffle with Harry’s Berries and mascarpone butter or the simple sunny-side up egg bruschetta with housemade coppa ham. –Brock Radke
