Best Dishes Eater Las Vegas Ate This Month

Ceviche Pescado at Moia Peruvian Restaurant | Janna Karel Eater Vegas’s favorite dishes and sleeper hits from Las Vegas restaurant menus Eater Vegas’s Editor dines out several times a week — if not per day, which means frequent encounters with standout dishes and sleeper hits from Las Vegas restaurant menus. Here’s the very best of everything Eater Vegas ate this month. Bánh Cuôn at Sparrow + Wolf Janna Karel Bánh Cuôn at Sparrow + Wolf. A birthday celebration called for a visit to Sparrow + Wolf for one of the best tasting menu options in Las Vegas. Tucked between courses of savory oxtail hummus with crispy chickpeas and bowls of Spanish octopus in spiced squid ink risotto, a small plate of bánh cuôn is a standout. Chef Brian Howard’s take on the Vietnamese dish takes the form of three rice paper rolls that boast an incredible punch of flavor. Rolls are filled with ground duck and minced wood ear mushroom, combined with pops of habanero pepper and nutty coconut. The bánh cuôn swim in a shallow pool of creamy speckled dipping sauce, brightened with sprigs of basil and crunchy peanuts — the latter providing enough flavor to greedily fish out long after the birthday girl and I meticulously divided the third roll between us, loathed to miss out on a single bite (even in the name of good manners.) Ceviche Pescado at Moia Peruvian Restaurant Janna Karel Ceviche Pescado at Moia Peruvian Restaurant. Beneath LED lights that softly pulse with shades of blue and purple, a bowl of ceviche pescado at Moia rivals the restaurant’s bold design — it's bright amber leche de tigre complementing the murals of jungle cats on nearby walls. A dreary January day left me longing for something punchy — and an exciting enough reason to leave the house and brave the bitterly low temperatures. That need took me to the downtown strip mall where, even on a quiet Thursday evening, several other visitors gathered for bowls of fish and platters of steak with glowing glasses of sangria in hand. After starting with a side of warm and crispy yucca dipped in queso sauce, a heaping bowl of ceviche with white fish appeared on my table, glistening with beads of lime juice and topped with cilantro, big and juicy kernels of Peruvian corn, slivers of onion, and subtly sweet medallions of sweet potato. The menu offers several choices for ceviche in the Nikkei style — one that combines Peruvian ingredients with Japanese cooking techniques. The sashimi-like slices of fish were supple and light in flavor — just right for soaking up the blend of fish stock and aromatics. Carrots at Main St. Provisions Janna Karel Carrots at Main St. Provisions. Dinner at Main St. Provisions generally means requisite orders of fry bread with hummus and a crudo of whichever fish is served that month — in this case, a wonderfully delicate yellowtail. And while carrots are generally not my vegetable order of choice — a friend’s selection proved inspired. A plate overflows with spears of carrots, each a jewel tone hue of orange, yellow, and dark purple, served upright with a dollop of tart and creamy honey lemon sheep’s yogurt and a tangy parsley chimichurri. The carrots are roasted until lightly browned while remaining firm and toothsome — just right for swathing in spoonfuls of creamy yogurt. It’s comfort food at its best — familiar, served in abundance, and yet surprising enough to demand subsequent forkfuls between bites of fall-apart short rib.