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By Vegas Food Nerd

Located in the revamped and now thriving Gramercy development DW Bistro is a modern open and airy space located in the heart of this new urban landscape in the Las Vegas valley. The once-stalled development is now almost entirely leased out and has created a cool little community vibe to it. There are different sites for outdoor bonfires, an outdoor movie theater and a fitness center. There is residential living, office space and the retail spaces below them are slowly but surely filling in with some solid offerings. DW Bistro is one of them.  Open for lunch and dinner as well as their very popular weekend brunches, the restaurant is a favorite for locals. Relocated from their original space in a strip mall only a few exits away from the Gramercy, the new space is bigger, and more open, making more room for the loyal fans of this establishment. Word about DW’s unique New Mexico cuisine meets Jamaican has captured the taste buds of many in town, and I was looking forward to finally getting to try their food.

The space itself is striking when you walk through the door. It’s modern with warm accents, and features a big long bar in the center. There are bright splashes of white and orange, and the seating sleek and filled with a few hipster types here and there. The patio is an excellent dining option when weather permits and the restaurant is located right next to the expertly landscaped central park of the Gramercy development, making for some beautiful views.

We visited this fusion restaurant for lunch one day during the week. It was the middle of the day, so we opted for their pomegranate iced tea instead of partaking from the bar. The ice tea, which you can order either sweetened, or not was bright and refreshing. Though we did happen to see a few of their legendary Bloody Mary’s drifting around on various servers’ trays (and they looked tempting). We started our meal with their DW Spanish chorizo and shrimp. The shrimp and chorizo were served with a fresh tomato, roasted garlic, and lemon beurre blanc sauce with basil. The dish was served with lavash and crostini. It was full of flavor, and that sauce was such a perfect medley of flavors we couldn’t help but sip it after we’d eaten the shrimp and sopped up what we could with the crackers. For our entrees, my friend ordered the blackened salmon salad, and I ordered the chef recommended dish— the New Mexican pork bowl. The salad was very good with a nice balance between the sweetness in the dressing and the spice from the blackened salmon.  My bowl was a generous portion. It was big tender chunks of pork that had been simmered in a New Mexican red Chile sauce served over rice, topped with two fried eggs, some micro greens and served with flour tortillas. It was a steamy, spicy, warm dish that took me back to the food I’d experienced in Santa Fe, and one of the more unique flavors I’ve experienced here in town.  

There isn’t a shortage of restaurants in our fair city, but DW’s unique menu offerings and the level of service we experienced on our visit rival some of the big-name restaurants on the Las Vegas Strip. When you visit, I urge you to venture off the strip to check out the many gems like this that are worth the trip. If you are ever looking for a suggestion or two feel free to reach out to me on social media for a tip or two.  I’m always happy to share. • Follow me @VegasFoodNerd


It was during one of our bigger events for the magazine that a photographer approached me about writing for the dining section of STRIPLV. He was confident in his love of food and the art of preparing it when he started to describe his favorite recipe to me. He started out by saying “Ok so first I take a jar of spaghetti sauce.” I had to stop the guy right there in his tracks.  Needless to say, he didn’t get the gig. A basic marinara sauce is so easy to master that there is no need to waste your money on another jar, and it’s impressive to most when you make your own. The following is a basic beginner sauce.  You can feel free to riff on it and make it exclusively your own by adding different flavors.  It’s a great place to start. Once you’ve got this one down it will serve as a great base to create many other sauces to use in future dishes.  

Marinara Sauce

1 twenty-eight ounce can of whole San Marzano tomatoes with basil

4 cloves garlic peeled and minced

2 tablespoons of dried basil

2 teaspoons of dried parsley

3-4 tablespoons of olive oil

salt and pepper to taste

fresh chopped basil to garnish

freshly grated parmesan cheese

Place the tomatoes in a blender and pulse a few times to crush and reduce them. You will want to have some texture so don’t over blend. Heat your olive oil over medium heat then add the minced garlic and stir until the garlic turns golden brown on the edges. Then add your crushed tomatoes, dried basil, dried parsley, and salt and pepper to taste. Reduce the heat to simmer and let the sauce cook for 20 minutes. While the sauce is cooking, boil a pot of water and add a 16-ounce box of pasta of your choice. Toss the pasta and half of your sauce together in a bowl. Dish up into individual servings and top with the reserved sauce on top and garnish with the fresh chopped basil and the grated parmesan cheese.  This recipe works great with a rigatoni shaped pasta. If you want to make it with a fettuccini or spaghetti shaped pasta those tend to need a little more sauce, in that case, go ahead and double the recipe.  

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