Las Vegas Weekly

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As with the Yeti, sightings of good Valley barbecue joints are rumored but rarely confirmed. Las Vegas Grille, with its “new view on barbecue,” is attempting to rectify that situation one patron at a time.

The Grille’s menu is essentially split into thirds: barbecued meats, sausages and meatballs. While the meatballs are interesting, I suggest you focus on meats of the smoked and encased varieties. Each meat is smoked with a different wood, varying each protein’s flavor. Choices include a sublimely smoked white oak-roasted tri-tip (which practically melts in your mouth) and an overwhelmingly herbaceous pecan-roasted pork loin. But while the tri-tip is good, the chicken is the best of the bunch.

For the record, I’m not a chicken guy, but I’d gladly order the Grille’s. Both that and the smoked—yes, smoked—wings are offered with either traditional barbecue or pineapple ginger jerk sauce. Each is tasty but completely unnecessary, as the crispy-skinned chicken is a sponge for the wood’s smokiness. Every bite is tender perfection.

The house-made sausages are another highlight, ranging from standard (bratwurst) to unconventional (New Mexico chile turkey/chicken, anyone?). Be adventurous and explore. Just be sure to get a picture for proof.