Durango Social Club Istorya Filipino Menu
Durango Social Club, named in part for its location at 3655 S Durango, is continuing to showcase visiting chefs, with its latest Istorya by Chef Dio Buan presenting a Filipino menu designed for sharing.
Offered from 5-10 p.m. every Tuesday and Wednesday, the menu includes Adobo Mushroom Pâté with Filipino soft rolls ($13.99), Sinigang Shrimp Dumpling Filipino Sour Soup finished with salmon roe ($12.99), Filipino Sisig-Style Chopped Salmon with onions and calamansi ($19.99), Stir-Fried Egg Noodles with coconut sauce and signature burnt chili oil ($16.99), Filipino-Style Braised Pork Belly slow-cooked in soy and sugar ($17.99), Kabocha Squash cooked in coconut purée with roasted delicata squash ($14.99) and Filipino Custard Cake layered with caramel ($8.99).
Walk-ins are welcome and reservations are available at exploretock.com/istorya.
High Steaks Adds Pre-Theatre Menu
High Steaks, the new steakhouse from Chef James Trees named for its incredible 180-degree views from atop the Masquerade Tower at the Rio, is offering a “Pre–Theatre Menu.”
Available nightly from 4:30-6 p.m. and priced at $85 per person (plus tax and tip), the three-course menu includes:
- choice of Wild Game Tartare, Pastrami Glazed Bacon, Prime Rib Sliders, Esther’s Caesar Salad or Chopped Wedge Salad
- American Wagyu Hangar Steak, 10 oz. Smoked Prime Rib, Venison Backstrap, Butternut Squash Tortellini or 5 oz Filet Mignon and 6 oz Lobster Tail (+$30).
- any side dish from the menu (Crab & Asparagus Oscar Gratin +$10)
- Black Forest Piecaken or Hummingbird Cake
To reserve, visit opentable.com/r/high-steaks-vegas.
William B’s Steakhouse Valentine’s Dinner for Two
William B’s Steakhouse at the Suncoast will offer a Valentine’s Day special for $145 for two people.
Served from 2-9 p.m., included are a bottle of Champagne St. Michelle Brut; choice of Smoked Salmon with chive crème fraiche and caviar/champagne toast, Roasted Red Pepper Bisque with gouda cheese brioche croutons and crème fraiche or Butter Lettuce Salad with Point Reyes blue cheese and Champagne vinaigrette; 10-ounce Niman Ranch Filet Mignon with truffle butter and two four-ounce Australian Lobster Tails with shared sides of crispy brussels sprouts with bacon lardon and charred asparagus with lemon gremolata; and Profiteroles with pistachio gelato, warm Valrhona chocolate and candied almonds.
Guerrilla Pizza Company
Chef Robby Cunningham has opened Guerrilla Pizza Company, his first brick-and-mortar restaurant, and is the only Detroiter serving Detroit-style pizza in Las Vegas. Located at 900 S Las Vegas Blvd (entrance on Hoover) in the Soho Lofts, the décor includes a mural with Michigan sites pictured within the GUERILLA letters and Las Vegas icons inside the PIZZA section.
The square pies have dough similar to focaccia, cheese to the edge and sauce on top. Toppings are pepperoni, bacon, Hungarian sausage; and plant-based vegan sausage, mushroom, red onion, bell pepper, jalapeno, black olive, banana pepper and pineapple. In addition to pizza there are salads, wings with six flavors like mango habanero, tots with toppings such as poutine and varieties of wild bread including Hot Churro.
For more info and to place a pick-up or delivery order, visit guerrillapizza.com.
Want more news? In addition to this monthly report, Bob Barnes writes a weekly dining and entertainment news column. To check it out, visit foodandloathing.vegas/author/bobbarnes.
