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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glutton Call the mushroom poutine at Glutton classic North A mericana. anchor bar Buffalo, New York 's famous A nchor Bar has w ings and it had to fly—all the way to Las Vegas. options for the menu," says Blau, "as well as reimagine our favorite steakhouse staples." The result is a selection of America's greatest hits, from Alaska king crab and hearts of palm salad to a bone-in, dry-aged New York strip. Andiron is a truly unique, transporting experience. American dining tends to be casual, and you can't get more casual than a food truck. Bringing a taste of New England to the desert, Cousins Maine Lobster (cousinsmainelobster.com) is an innovative mobile eatery created by California-by- way-of-Maine cousins Jim Tselikis and Sabin Lomac. In 2012 they partnered with Shark Tank investor Barbara Corcoran, whose $55,000 investment helped Cousins generate $3.5 million in sales. Although not the most familiar bite for full-time desert dwellers, the Maine lobster roll is an iconic American sandwich and undeniably delicious. Hunt down this truck to savor its other treasures, too, including shrimp tacos, ice cream whoopie pies, and lobster tater tots. In edgier Downtown Las Vegas, experienced casino chef Bradley Manchester is fashioning his own creative, addictive version of American fare at Glutton (6 1 6 E. Carson Ave., 702- 366-0623; gluttonlv.com), which emphasizes locally sourced ingredients and somewhat rustic, super- savory dishes. "I equate the enjoyment of good food with living life to the fullest," says Manchester, invoking the credo of hearty American eaters everywhere. "Glutton is about satisfying culinary yardbird It doesn't get more Southern than bourbon sy rup–topped chicken and waffles made w ith cheddar cheese and chowchow (green tomato relish). The 36-ounce A llen Brothers Tomahawk steak is for t wo people, which helps save room for the crème brûlée doughnuts. desires with really great food and enjoying life's indul- gences." Those include wood-roasted meats and vegetables, playful snacks like cheddar and cayenne pork rinds and pickled mushroom poutine, a barbecued half-chicken with Alabama white sauce, and a juicy burger that can compete with the city's best. Speaking of burgers, sometimes it takes an outsider to see us most clearly, which might explain how an Australian company could create the summery, quintessentially American restaurant Ribs & Burgers (Downtown Summerlin, 702-848-1588; ribsand burgers.com). If you decided to monetize your backyard Fourth of July cookout, this would be the result: a pubby environment where slabs of beef, pork, and lamb ribs are slow-cooked forever and discs of Midwestern grain-fed beef are expertly grilled and ready to be topped however you see fit. One of the newest arrivals in Vegas is a restaurant that not only specializes in classic American dishes but actually invented one. The upstate New York institution Anchor Bar (Grand Canal Shoppes; anchorbar.com) is credited with creating our country's unofficially official favorite bar food, the Buffalo chicken wing. Add another equally delicious classic New York meal, the beef on weck sandwich, and a variety of icy draft beers and you have one more local must-eat destination to add to your Las Vegas itinerary. So spend the summer eating your way around town and discover why Vegas is arguably the nation's most American city. V vegasmagazine.com 77