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Top Modern Twists on Traditional Classics
Although it's quick and simple, a list can be just as educational as it is easy to read. That's the idea behind TravelsinTaste.com's new "Lists" feature, which includes lists of some of the country's most exciting food trends, innovative ingredients, unusual restaurants, intriguing cocktails and more. Our editors have scoured America's kitchens, markets and menus in search of the most up-to-date, unusual items for your reading -- and dining – pleasure, then published them in a convenient, easy-to-chew list format. Scan, savor and enjoy!

Sometimes the best dishes are those that put a modern twist on traditional foods. We’ve collected a list of some of our favorite made-over classics.

4. Simon
The Palms Casino Resort
4381 W. Flamingo Rd.
Las Vegas, NV

6 p.m. – 11 p.m. (Monday – Thursday, Sunday)
6 p.m. – 12 a.m. (Friday – Saturday)

Chef Kerry Simon breathes new life into the desserts on his menu. He turns classic junk food like Hostess Cupcakes, Rice Krispy Treats and chocolate caramel popcorn into top notch desserts. These simple, yet unique treats will surely make you feel like a kid again.

3. Society Café Encore
3131 Las Vegas Blvd.
Las Vegas, NV
(702) 770-5300

6:30 a.m. – 1 a.m. (Sunday – Thursday)
6:30 a.m. – 3 a.m. (Friday – Saturday)

It’s all about casual dining with a twist at Society Café Encore. The menu has a creative flair that even includes a section called “Sticks, Picks & Finger Food” made expressly for sharing. That section, and others, is full of Chef Kim Canteenwalla's spin on old favorites like “lollipop” chicken wings.

2. FIRST Food and Bar
The Palazzo Resort Hotel Casino
3327 Las Vegas Blvd. S., Ste. 2812
Las Vegas, NV
(702) 607-3478

11 a.m. – 4 a.m. (Monday - Thursday)
11 a.m. – 6 a.m. (Friday - Saturday)
9 a.m. - 12 a.m. (Sunday)

FIRST Food and Bar is overseen by Chef Sam DeMarco, who brings flair to the ordinary with his own spin on popular dishes like croque monsieur pops, Philly cheesesteak dumplings and his NY Egg "Sam"wich served with tater tots, among other delights. Chef Sammy’s food is infused with creativity, making his dishes approachable, sophisticated and fun, all at the same time.

1. Strip House
13 E. 12 St.
New York, NY

5 p.m. – 11 p.m. (Monday – Thursday)
5 p.m. - 11:30 p.m. (Friday – Saturday)
5 p.m. – 10 p.m. (Sunday)

Chef John Schenk's beef jerky is far from what you imagine when you think of this blue collar snack. Made from the trimmings of the same prime steak that the restaurant serves on its regular menu, the beef jerky is pounded and then marinated for 36 hours in a blend of spices and sauces. The meat is then dried in a 200-degree oven and deep-fried in goose fat to order. This spruced-up version of jerky is then served with grilled tomato, onion strings and the Strip House's signature steak sauce.

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