Flock & Fowl celebrates its second location on the ground floor of the Ogden, where you can immerse yourself in Chef Sheridan Su and Jenny Wong’s obsession for fresh Asian American comfort food. If it’s your first time, try the classic Hainan chicken rice. Su grew up in Southern California eating this dish, but it wasn’t until three years ago, during a trip to Taipei, when he really fell in love with it. He says he couldn’t stop thinking of its simplicity.
To make this dish, Su uses free-range chicken, poaches it gently in chicken broth and cooks it thoroughly while still maintaining its tenderness. The chicken is served with fragrant jasmine rice that has been sautéed with shallots, garlic, pandan and chicken fat before steaming it with the poaching broth. The dish comes with three sauces—chili, ginger and soy—all aged with aromatics. Inquire about an additional soy sauce Su makes in the Singaporean and Malaysian style. For what is clearly a simple dish, the chicken rice requires exacting technique, love and patience to make, but don’t feel bad about about devouring it in a short time.
Also at the Downtown location, mixologist Adam Rains is at the helm of the cocktail program with a variety of inventive sips that are both delicious and Instagrammable. Grab a counter seat and stay a while. Rains welcomes you. 150 N. Las Vegas Blvd., flockandfowl.com
Eureka! | Photos by Cierra Pedro
Not far from Flock & Fowl, explore the streets of DTLV and just around the corner—Eureka!—you’ve discovered the area’s newest restaurant by the same name. The thrill of uncovering something that delights your palette is what this chain concept is about, and like prospectors looking for gold, a few notable discoveries are worth mentioning. Namely, the Bone Marrow Burger, which is made with bone marrow shiitake butter, charbroiled onion, horseradish mustard aioli and roasted Roma tomato. For something sweet and savory, the Fresno Fig Burger, with a smattering of fig marmalade, melted goat cheese, bacon, tomato, red onion, arugula and spicy porter mustard, is good to the last bite. Starters offer something for diverse palettes. Our obsession with cruciferous veggies is satiated with Crispy Glazed Brussels Sprouts in orange chili glaze. Then there are Cauliflower Bites with a sprinkle of briny bonito flakes and garlic aioli. And, yeah, corn dogs have a place here as well, with the Lollipop Corn Dog, an aesthetically fancy display of my personal festival favorite. 520 E. Fremont St., eurekarestaurantgroup.com
This article originally appeared in Marisa Finetti’s Dish and Tell column on vegasseven.com. Read the full story, which includes dining highlights from across the Las Vegas Valley, here.