N9NE Steakhouse at the Palms just re-opened last month after a makeover that includes new items on the menu. "For me, the most significant change to the menu actually took place more than a year ago, when longtime chef Barry Dakake added dry-aged beef," says Al Mancini, still filling in for Max Jacobson while he recuperates from a hit-and-run injury (he's eating solid foods now).
Other newcomers he recommends include the sirloin and a wet-aged rib cap, butternut squash ravioli, the Cajun-dusted salmon served over sweet potato hash and the lobster thermidor with Gruyère cheese sauce and toasted breadcrumbs.
Not making the list of dishes to reorder? The cheesesteak egg rolls, "which were too greasy for my taste." [VS]
District One Kitchen & Bar gets a visit from Brock Radke, who checks off the items on the menu of this Vietnamese-inspired restaurant taking over the former Cravin' Cajun space on South Jones Boulevard. [LVW]
The Portuguese Vila Algarve gets a visit from Michael Uzmann, who says, "despite significant language barriers the seven items selected all proved not only well prepared and presented, but also highly educational and thoroughly enjoyable." Try the Portuguese chorizo, "ablaze on presentation and smoky with a snappy kielbasa-esque flavor," the snails in thick garlic cream or the "milk-soaked and shredded preserved cod." [EE]