​By: Bob Gourley

One of my favorite places to dine when I was a kid was a food court just north of Los Angeles International Airport. There were various stalls with international food choices everywhere. Being the food novice that I was then, I opted for American picks only and the hot turkey sandwiches were to die for.
 
I still like food courts and there is a great one at the Cosmopolitan Hotel. It is called Block 16 Urban Food Hall and it has some upscale choices for breakfast, lunch, or dinner.

​By: Bob Gourley
 
Gladly we are beginning to see some of my favorite restaurants return. And with that will be a chance to enjoy some dishes that I have been missing. Here is a partial list:

Binion’s downtown has a memorable pick, the burger at Binion’s Café. The meat is ground fresh daily and they use a potato bun that is a fresh as can be. Included is a side dish and my choice is always the potato salad. It is a creamy mountain of goodness that balances the flavors of the burger well.

By: Bob Gourley
 
Piero Broglia is a name that has a lot of history in the valley. The legendary Piero’s Restaurant, which is still open today, has fed many generations of locals and tourists.
 
The original Chef, Piero himself, left that establishment a long time ago. He started other places like Pasta Mia and Café Chloe.

​By: Bob Gourley
 
Since I grew up in Southern California I was not aware of pasties. They just weren’t a part of the dining scene there. After a trip to Michigan last summer I was exposed to some great meat pies. My wife and I had driven past Cornish Pasty Co. on Charleston many times on our way to the Smith Center. But we didn’t stop in until last week. 

By: Bob Gourley
 
Henderson is known for a lot of chain restaurants. Nothing wrong with that but the tide seems to be turning toward more individually owned locations and that is a good thing.
 
One of the newer local spots is Craft Kitchen.

​Chef Jaret Blinn’s philosophy is to “feed people how you would want to be fed.” His credentials are impressive having spent time at Ritz Carlton hotels in Maui, San Francisco and Lake Las Vegas. He also had stints at Le Cirque and Circo at the Bellagio.

​By: Bob Gurley
 
Comfort food is great this time of the year. There is nothing better than easing into a restaurant and ordering up a feast that will stick to your bones. If you have ever been to one of the Metro Diners in the valley you know that big portions are what they are all about.
    
A visit to the Henderson location found me leaving with a full stomach and pleasant memories. Being a big fan of chicken and waffles I had to indulge in their version. 

By: Bob Gurley
 
Sometimes the best food discoveries are by accident. I was driving north on Eastern Ave. in Green Valley and an inviting sign caught my eye…Cinnaholic. I thought to myself that the name was reason enough to visit. A few days later I decided to give them a try. 

​The founders, Shannon and Florian Radke, opened the first location in Berkeley back in 2010. They appeared on Shark Tank and from there developed the business model that is helping to expand offerings throughout the U.S.

By: Bob Gurley
​
It would be an understatement to say that there are a lot of chicken restaurants in the valley. I suppose that mirrors other cities where you can find just about any type of bird dishes.

The Crack Shack at the Park MGM Hotel and Casino is a little different than most in that not only can you get a creative chicken sandwich but you can wash it down with an adult beverage if you wish.

By: Robert Gurley
 
There was a lot of speculation as to what would replace Spago when it moved from Caesar’s to the Bellagio. When it was learned that Water Grill was coming to that spot, cheers went up. Southern California foodies have been enjoying the upscale nautical entrees both in downtown Los Angeles and Orange County for some time.

​The new location on the strip is much different than the cousins down south. The décor lighting is darker with a look that resembles being inside a luxury yacht. There is an upstairs area with a private dining room and the large fish tanks are tucked in the back close to the expansive kitchen.