Border Grill
Lighten Up!
Five healthful vegan and vegetarian dishes for a fresh start in 2012
January 12th, 2012
Bacon will never fall out of fashion (at least not in my book), but the time is nigh for vegetables to have their moment in the spotlight. Vegan and vegetarian options are becoming common fixtures on restaurant menus around town, and gone is the notion that they look and taste like bowls of bird food. Read more »
Dishing
Yucatan Pork, Border Grill
January 12th, 2012
Chef Mike Minor slow roasts a massive hunk of pork shoulder in a combination of bright red achiote paste and orange juice for four hours, wrapped in banana leaves. Read more »
2011 New Year’s Eve Party Guide
On-Strip Party Dinners
December 22nd, 2011
Dine in style at the Royal House’s chic, Old Vegas-style restaurant the Barrymore with a four-course prix-fixe dinner for $59 and the option of wine pairing for $26. 99 Convention Center Drive, 5 p.m., 407-5303. Read more »
Cocktail Culture
Let It Snow!
Spiced Red Sangria—As served at Border Grill at Mandalay Bay, $9
December 8th, 2011
Oh, the weather outside is frightful, indeed. So much better that you should keep to indoors and dream of places sunny and warm while enjoying a seasonally inspired cocktail. At Border Grill, classic red sangria gets all dolled up for the holidays with an entirely new flavor profile: Cinnamon, clove, allspice and peppercorns paint a wintry backdrop for all the delicious citrus and wine that follows. Read more »
Diner's Notebook
The culinary riches of Mexico, Korean hot dogs and a Carnival of Cuisine
November 24th, 2011
L.A., meanwhile, is having a hot-dog renaissance with new places such as Dog Haus and New York’s Gray’s Papaya, and the energy is spilling over to Southern Nevada. Pink’s at Planet Hollywood is one example of a gourmet hot-dog joint, but now comes Buldogi’s, Korean-inspired hot-dog fusion at 2291 S. Fort Apache Road (570-7560). The food, I can attest, is delish. Read more »
Best Brunch
MOzen Bistro and Border Grill (tie)
October 13th, 2011
If you’re thinking bacon and eggs, think again. MOzen Bistro at the Mandarin Oriental caters to many Asian guests, and the restaurant has a team of chefs from India, China and Japan to complement chef Vivek Rawat. There is a distinctly Asian cast to this brunch, served noon-2:30 p.m. Sundays. Read more »
Seven Questions
Mary Sue Milliken
The Border Grill owner talks about Top Chef Masters, the male-dominated industry and the joys of Mexican food
July 21st, 2011
Thirty years into her restaurant career, Los Angeles-based chef Mary Sue Milliken says she’s still learning from her experiences. The most recent would be her stint on the third season of Bravo’s Top Chef Masters. Milliken lost to Floyd Cardoz in the celebrity chef competition but still earned $40,000 for her charity Share Our Strength, dedicated to ending childhood hunger in America. The Mexican food extraordinaire is writing a cookbook with recipes and tips for cooking at home, and continuing to expand her restaurant empire that includes three Border Grill outposts (one in Mandalay Bay) and two L.A. taco trucks. Read more »
Dishing
Marinated Grilled Skirt Steak Caesar Salad at Border Grill
May 19th, 2011
The stand-alone Caesar salad is huge, a meal unto itself at $9, but for an extra 10 bucks, it’s a no-brainer to add the Too Hot Tamales’ wondrously marinated grilled skirt steak, which comes hot and sliced on top. Read more »
Diner's Notebook
A Border brunch, an artsy lunch, a burger and your breakfast
April 14th, 2011
Here’s a bit of good news for those looking for an eclectic dining experience downtown. Bar + Bistro at the Arts Factory (107 E. Charleston Blvd., 202-6060) is now open for lunch 11 a.m.-3 p.m. daily, except Sundays. The menu features excellent tapas. Two of my favorites are the garlic camarones (shrimp) with Spanish sherry butter and cordero (lamb) chops with honey aioli and pickled shallots. Read more »
Dishing
Sweet Corn Tamales at Border Grill
June 30th, 2010
A true tamale is masa rolled up in a corn husk. Fillings are optional. At Border Grill, Too Hot Tamales’ Vegas outpost, the tamales are served three to an order with tomatillo salsa, steaming hot. Read more »
