Las Vegas Weekly

March 12, 2009 · 9:14 AM

First it’s L.A., then Las Vegas, for Street, Susan Feniger’s new restaurant

By Robin Leach

Chef Susan Feniger of Border Grill in Mandalay Bay.

Photo: TVT

The advance buzz in West Coast food circles is nothing but raves for chef Susan Feniger’s unique cuisine and restaurant concept Street. The chef who runs Border Grill at Mandalay Bay is set to open her Street venture March 21 in L.A. She’s already started planning its expansion to a second eatery here in Las Vegas.

The menu is inspired by global street foods -- that means finger foods, cheap eats and push-cart delicacies you’d find on the streets of Singapore, in the markets of Mumbai and at bar stands in Bangkok! Susan will serve everything from a soft-boiled egg inside Malaysian bread with coconut jam and soy sauce to fried rounds of crispy bread stuffed with savory potato and topped with chili sauce. There’s also Egyptian baked fish, Lebanese chicken kabobs, Moldavian meatballs, Vietnamese pho and black pepper clams. All exciting, original and certain to be a taste sensation!

Photo: TVT

Mary Sue Milliken and Susan Feniger of Border Grill.

Says Susan: “I think people want to experience the new and the different. People don’t want to take risks, but they do want to learn and taste things they’ve never eaten. I just wanted to do something like this for years. I love traveling and have been to India five times alone. I wanted to go beyond our Latin American cuisine we’re known for, and finally I said I’m not going to wait any longer and just did it.”

I first met Susan when she and partner Mary Sue Milliken ran their Border Grill restaurants in L.A., and we brought them to the Food Network as the Too Hot Tamales. They went on to write five cookbooks. Former Border Grill staffer Kasja Alger is co-owner and co-chef at Street.

If you can’t wait for the pioneering concept to reach Vegas and must check it out in person at Hollywood & Highland, be sure to see the amazing selection of world spices they will work with in the kitchen. Meantime, we’ve also provided videos here for Susan’s step-by-step process of opening a new restaurant. Fingers crossed all works out well for the expansion to Vegas!

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