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Tasty Tuesday with Melinda Sheckells | June 9, 2020

Posted at 3:55 PM, Jun 09, 2020
and last updated 2020-06-09 18:55:44-04

Melinda Sheckells, Las Vegas lifestyle and entertainment expert, shares recommendations on what to try this week and what’s happening around town in the realm of dining and drinking.

The city is open, the Strip is open and there are many new restaurants opening and reopening every day.

Here’s all the dish on what’s happening across the valley’s culinary scene.

La Strega (@lastregalv), the westside restaurant by Chef Gina Marinelli, reopened on June 3 with an Italian menu that is anything but typical.

The dishes are all multi-layered with proteins and flavors to engage the taste-buds.

New plates include the Sorrento pizza with clams, dill, salsa verde and fennel; octopus carpaccio with romesco, aioli, cerignolas and shaved beets; calamari rigati arrabiata with Calabrian chili and mint; and polenta cookies with currants and Champagne zabaglione.

Squally’s Juice Bar & Café (@squallysjuicebar) is now soft opening in the Southwest. This is brainchild of longtime Las Vegas resident Pasquale Romano and vegetarian food creator Alina Albizu. The vegan and vegetarian-friendly menu features whole, fresh foods, juices, acai bowls and coffees. They are adding new items every week and their toast menu is coming soon.

Lotus of Siam (@lotusofsiam) is now open at its original Commercial Center location on East Sahara Avenue. This is one of Las Vegas’ most awarded restaurants and it is known the world for its northern Thai food. They do have a limited capacity and high demand so reservations are required. Favorites include the Khao Soi crispy duck, the lobster platter, chicken satay and panang short rib.

This week when making a cocktail at home try the Paloma Rosado with Milagro Tequila (@milagrotequila). Take 1 ½ parts Milagro Reposado, ½ part Solerno Blood Orange Liqueur, ½ part agave nectar, ½ part ruby red grapefruit juice, ½ part fresh lime juice and two parts pink prosecco. Combine all the ingredients except pink prosecco and shake well. Strain into a flute. Top with prosecco, garnish with grapefruit and a blood orange slice.

For more dining and entertainment news, visit @melindasheckells and KTNV’s @wereopenlv