|
Honing his craft as executive chef of Bally's on the Strip, Todd Clore achieved his dream when he and his wife Terri opened his namesake restaurant. His creative, contemporary cuisine is complemented by a versatile wine list, and he likes to keep his menu focused to the seasons. For starters, we like his signature goat cheese wontons with raspberry-basil sauce and the Malaysian barbecue shrimp with cucumber salad. The endive salad is enhanced by pine nuts, chives, blue cheese and Dijon dressing. Wasabi-crusted Scottish salmon comes with garlic soy potato. Carnivores like the roasted rack of Colorado lamb with pomegranate sauce, and the Kobe short rib with caramelized onion sauce. Among dare-to-indulge sweet finales are roasted pear and almond cream tart with pistachio and a chocolate-hazelnut dome with crème brûlée and gold flakes.
|
Send to Phone 
