It’s with giddy delight that we announce what may well be a first for Heidi Knapp Rinella at the Las Vegas Review-Journal — a D for the food at Flavor Flav's House of Flavor.
The Public Enemy frontman’s fried chicken restaurant was out of shrimp, cola and unsweetened tea. “There is a 7-Eleven and a Vons just down the street, for Pete's sake,” HKR says.
Other disappointments included a complete lack of flavor in the chicken skin. “But that golden crust had no seasoning whatsoever, and no real flavor beyond, well, chicken skin.”
Even the sides were disappointing: “The potato salad had a clearly commercial taste but basically was OK, but the macaroni and cheese was pasty, with less cheese flavor than you'd get from your basic Kraft. And the vinegar-based coleslaw, while fresh and crisp, was, again, absent seasoning, the only flavor contributed by the shredded cabbage and a few shreds of carrot.”
She gave the atmosphere and the service B grades and an overall C to the restaurant.
Since the Food Network’s Diners, Drive-Ins and Dives ran a segment on John Mull’s Meats, owner Chuck Frommer created an informal restaurant format, Road Kill Grill, to accommodate the overflow. Max Jacobson from Vegas Seven says the ribs here are the star dish. “This isn’t the Ritz: Enter the shop and get in line. If you are here for lunch, trust me, there will be one.” [VS]
Al Mancini from CityLife doesn’t care for ice cream treats 10 months out of the year, but come summertime, he’s all over them. He visits two spots, Crepe Shack & Waffles, whose specialty is Japanese crepes, and CJ’s Italian Ice and Custard with its water ice in a dozen flavors and soft serve ice cream.
Enchiladas seem to be the name of the game at Frank & Fina’s Cocina. Brock Radke of the Las Vegas Weekly says, “Enchiladas are transcendent here.” He tastes the green chile pork, chicken mole, lump crab enchiladas, steak ranchero and carne asada scramble. [LVW]
House of Flavor [Photo: Chelsea McManus]