ML - Vegas Magazine

Vegas - 2015 - Issue 5 - September - Fall Fashion - Kate King

Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.

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Founded by long-time Las Vegas resident Dan Pettit, Azzurre Spirits offers a new, gluten- free spin on premium gin and vodka. Both are derived from apples, grapes, and sugarcane rather than grain, and the gin is enhanced with tropical ingredients such as tangerine, grapefruit, ginger, and rose petals, which tone down the traditionally dominant juniper flavor. "We decided to go back to the simple elements," says Pettit, "with a blend of ingredients that doesn't require multiple filtrations and is remarkably smooth to drink." Available in venues throughout Las Vegas and at Lee's Discount Liquor.; cheers! IN SPIRITS play with your food EVERYONE NEEDS A LITTLE THERAPY, even if it comes in the form of oxtail empanadas and crispy fried pig ears—and that's what they can get at chef Daniel Ontiveros's airy, industrial 135-seat space Downtown. The friendly, welcoming new Therapy, which opened in June, is already racking up the accolades for dishes like creamy macaroni and cheese with smoked bacon and caramelized onion and In the Gnudi, baked ricotta with truffl e honey, fi g jam, and cranberry walnut crostini. Even the bread basket—soft pretzel bread and little bacon baguettes served with a spicy beer mustard and sea salt butter—is fi nding a loyal client, er, fan base. 518 E. Fremont St., 702-912-1622; Teachable Moments HERBS & RYE GAINS NATIONAL ATTENTION ONE MOMENT AT A TIME. BY ROBERT HAYNES-PETERSON In a town with so many watering holes, it's tough enough to stand out in Las Vegas, let alone the national stage. But that's precisely what Nectaly Mendoza and his team have accom- plished with Herbs & Rye on the west side. Known for droolworthy steaks (the meat is butchered in-house) and a massive classic cocktail program, Mendoza and his bartend- ers have repeatedly won local and national competitions, and fans of well-made drink from around the globe now put this destination bar on their must-try list when visiting. "Obviously we have great food and cocktails and service," says Mendoza. "But it's also the sort of place you could end up meeting your next wife—or losing your current wife. We create moments." Mendoza credits a dedicated staff and a f luid working phi- losophy for creating a culture that goes beyond impeccable food and drink. "It's more about teaching people, not about the actual cocktail, but to drink for the moment." 3713 W. Sahara Ave., 702-982-8036; RECESS APPOINTMENT The new, 14,000-square-foot Public School 702 in Downtown Summerlin calls happy hour "recess" and indeed, there's plenty of space to play. The social spot features communal seating, beer pong tables, shuffl eboard, and oversize versions of Connect Four and Jenga. Menu items include Jidori brick chicken with sautéed kale, soffrito, and blistered tomatoes, and for brunch, eggs Benedict pizza (SHOWN BELOW). But save room for the Nutella cookie sandwich, because you're a grown-up and you can have all the dessert you want. 1850 Festival Drive Plaza, 702- 749-3007; PHOTOGRAPHY BY JENNA DOSCH (HERBS & RYE); BRIAN MANNASMITH (THERAPY); GARY MOSS (CHICKEN); KEVIN MARPLE (PIZZA) PSYCHOLOGY 101 84 VEGASMAGAZINE.COM TASTE Spotlight

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