Border Grill Review
Mary Sue Milliken and Susan Feniger are the popular, green-minded chefs who created this cheery, sophisticated outpost of their Santa Monica restaurant. Starters include green-corn tamales, citrusy ceviche, and housemade guacamole, while grilled sustainable fish and hormone-free meats, such as skirt steak and turkey, make healthful, flavorful fillings for lunchtime tacos and tortillas. For dinner, opt for dishes such as sautéed shrimp and scallops with braised greens and rice, beef brisket taquitos with spicy slaw, or anchiote-spiced pork roasted in banana leaves. Service is snappy, and you'd be hard-pressed to find a tastier margarita in town—particularly the pomegranate and honeydew versions. The weekend brunch features creative small plates, such as Peruvian shrimp and grits, short-rib hash and eggs, and cinnamony, bite-size churros served with two dipping sauces (and bottomless Mimosas!). At this writing, a Forum Shops branch is planned.
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