Burgerim Franchise Comes to Southern Nevada

Photos by Dick Palcic

Burgerim in Hebrew is translated as “many burgers,” and the international franchise that goes by this moniker began in Israel in 2011 and now operates more than 200 locations in 16 countries. Its first location in Nevada has opened at 9635 Bermuda Road near Silverado Ranch, serving self-described “gourmet food fast.” The main focus is its 2.8-ounce mini burgers, which are slightly larger than sliders, which customers can customize by selecting from three buns, five sauces, 11 patties and 21 toppings. Patties come in beef, turkey, chicken, lamb, salmon, Merguez, Wagyu beef, veggie, falafel, Spanish beef and dry-aged beef; and toppings include pineapple, jalapeño, avocado, bacon, grilled onions, sautéed mushrooms and fried egg. I don’t know of any other fast casual venue where you can get so many options in a burger.  

My favorite is the Wagyu, which is so full of flavor, likely due to the high quality of the ingredients. While you can order one burger for $5.95, much better deals are the combos that come with fries and a soft drink, with the uno for $6.95, duo for $9.95 and trio for $12.95. Don’t be misled by the burger size, I found one filled me up, especially after enjoying the fries and drink. The restaurant also serves chicken wings, salads, sandwiches, fries, onion rings, desserts, beer and wine. While this is the first location in Nevada, expect several more to pop up in the Valley in the near future. Burgerim is open daily from 11 a.m. till 8 p.m. on Sun., till 9 p.m. Mon.-Thu. and till 10 p.m. on Fri. & Sat.

Burgerim
9635 Bermuda Road
702-724-9400
www.burgerim.com/our-locations/las-vegas

Lagasse’s Stadium Expands Patio Area

Photo courtesy The Palazzo Las Vegas

Last month I checked out the expanded patio at Lagasse’s Stadium at The Venetian/Palazzo, which should prove to be an excellent spot for viewing football games during the coming months. Covering 1,800 square feet, the space contains fountains, several TVs, and best of all, it’s just a few feet from the Vegas Strip. On the patio and inside you’ll find a menu executed by Executive Chef Scott Pajak and Executive Sous Chef Robert Delillo with quite reasonable prices, especially considering the prime real estate on the Vegas Strip. Most items on the versatile and varied menu are under $20, like the large serving of the Signature Stadium salad with organic arugula, toasted pecans, apple, shaved brussels sprouts and lemon honey vinaigrette; tuna poke chips with avocado tossed in a ponzu vinaigrette on crispy wonton chips; shrimp & andouille sausage etoufee; truffle parmesan French fries with foie gras black truffle aioli; classic margherita pizza with fresh mozzarella, sliced vine ripe tomatoes, basil leaves & parmesan cheese; and you can’t leave without indulging in a dessert Emeril is famous for: Emeril’s banana cream pie with graham cracker crust, caramel sauce, chocolate shavings & fresh whipped cream.

The Stadium to me is what an ultimate sports bar should be, multiplied times 10, for in addition to having a sports book, there is a huge 9 x 16 foot screen, more than 100 TVs, luxury boxes, pool tables, stadium seating and comfort gourmet food befitting the quality of Emeril Lagasse. 

Honey Salt Introduces Executive Chef Anthony Taormina

Photo by Edison Graff

Honey Salt hosted a media lunch to introduce us to its new fall menu and to Executive Chef Anthony Taormina, who took over the position about 4 months ago. His input has resulted in about 80% of the new menu being his creations. Chef says, “I let the ingredients dictate the menu and my creative ability go from there.” Case in point is his Cocoa Puff French toast (served during the weekend brunch), which has white chocolate brioche topped with the actual kid-favorite cereal, along with Chantilly cream. Chef related, “We had Corn Flakes French toast on the menu, but I hated Corn Flakes as a kid, so I thought I would do a chocolate overhaul.” Chef also pointed out that at this farm-to-table restaurant “Vegetables are the star.” He knows a thing or two about growing them too, as he has 260 vegetables growing in his backyard. His deft use of edible plants are quite evident in the burrata with heirloom tomatoes, balsamic reduction, EVOO and five types of basil; Elizabeth’s Caesar salad with black Tuscan kale, romaine, garlic confit, Parmesan and a black garlic Caesar dressing; and the lemon chicken salad with greens, roasted chicken, mozzarella, sunflower seeds, chickpeas (not the boring canned version, but garbanzo beans cooked in stock), avocado and fresh squeezed lemon vinaigrette. 

Other new creations include shrimp scampi with bucatini pasta, local tomato, lemon zest and fresh basil; sustainable farm-raised pan-seared cobia with sweet corn succotash; chili-rub pork tenderloin with grilled peaches, brussels sprouts slaw and heirloom beans; roasted rainbow carrots infused with curry, spicy honey and chili peppers; and melt-in-your-mouth Irish crème bread pudding topped with a bourbon caramel sauce. 

If you stop in, which you definitely should, be sure to say hi to Chef Anthony, as I’m sure you will find him as delightful and fun to talk to as we did. And, by the way, the food is outstanding and the prices are well below what you’d expect for the exceptional quality. 

Lazy Dog Previews Fall Menu

photos courtesy Lazy Dog Restaurant & Bar

Lazy Dog celebrated the first day of fall by hosting a media lunch to preview its fall menu at its Town Square location. We were joined by Lazy Dog Regional Culinary Director Ryan Barnett, who talked us through tastings from the scratch kitchen that included roasted street carrots (a twist on street corn with organic rainbow heirloom carrots, garlic, queso blanco, cilantro lime crema, and Tajin), bacon candy (a good name for this, as it is sweetened with brown sugar), wok-fried buffalo cauliflower enlivened with blue cheese, onion ring poutine, mushroom and bacon crisp flatbread, Alaskan halibut, slow-braised Durham Ranch Berkshire pork shank with spicy kimchi fried rice, apple huckleberry open face pie and pumpkin cheesecake. For liquid refreshment, we enjoyed two cocktails: maple bacon old fashioned with house-made bacon-washed Tin-Cup Mountain whiskey and huckleberry basil bourbon shrub made with Buffalo Trace Bourbon. The dishes and cocktails are available now, so stop in at the Town Square or Downtown Summerlin locations to try them yourself.

Farmhouse Dinner Series at Della’s Kitchen

Chef Jay Calimlim pulled out all the stops yet again, at his recent Farmhouse Dinner Series at Della’s Kitchen at the Delano Hotel. The event included a reception at Franklin Bar with passed appetizers of chicken oysters, smoked oxtail toast and deviled eggs; delicious samples from Granello Bakery; and five beers from Anchor Brewing. The following dinner included an enormous spread of arugula salad, fried pork rinds, smoked chicken sausage, Painted Hills bone-in beef short ribs and pulled Duroc pork shoulder, apple and jalapeno cole slaw, macaroni and cheese waffles with bacon, grilled corn, beer-battered shoestring zucchini, stuffed portabella, black eye pea cakes and dessert of peach melba cake, all of which were served with wine from Trinchero Family Estates and beer from Anchor Brewing. Della’s Kitchen only opens for dinner for its quarterly farmhouse dinners, so be sure to check out the next one.