Columnist Muriel Stevens: An’s newest restaurant is a masterpiece

Friday, Sept. 2, 2005 | 8:14 a.m.

"If you build it they will come." That quote is about baseball, not food, yet I couldn't resist recycling the phrase after dining at Hannah's Neighborhood Bistro, an bold new An family restaurant in the Boca Park shopping complex in Summerlin.

Hannah An is a remarkable woman who not only knows about food and wine, she has a number of degrees, including engineering and computer programming, and she created and designed the Neighborhood Bistro. Hannah's grandmother and her mother, Helene, led the way and the An siblings (all daughters) followed. They are a remarkable family.

I was traveling when the unofficial opening party took place. There was a construction lull immediately after. So many of the restaurant's ideas were new. As Hannah tells the story, there was no precedent set for many of the design elements. The outdoor fire pit grill was another challenge.

"The building inspectors were helpful and understanding," Hannah said. It was many weeks after the anticipated opening date when Hannah's finally opened its elegant doors.

Without any notice or fanfare, Hannah was certain she would have time to do the tweaking that most new eateries require. The neighborhood had been paying attention. Before the "Open" sign was in place Hannah's was jumping. Surrounded by dozens of chain eateries, Hannah's is the hip new kid on the block.

When I dined at Hannah's it had been open for only four days. It was my friend's birthday and we thought we'd have an early meal and then see a foreign film. So enchanted were we with the food, the surroundings and the many friends we found dining there we were caught up in the energy and spirit of Hannah's.

Hannah's offers lunch and a light menu that bridges the gap between lunch and dinner. At the stunning bar a number of small plates and a wide array of drinks are featured. A sushi bar with expert sushi makers perform magic as they create a dazzling assortment of signature sushi. I'm wild about The Dragon, which is a California roll topped with freshwater eel and avocado.

We ordered a number of the tapas-size plates (all meant to be shared), lightly battered coconut shrimp accented with the An's citrus/ginger marmalade; grilled calamari, lightly charred and glazed with a peanut/honey sauce; fire-grilled chicken satays, enhanced with lemon grass and Kaffir lime marinade; and a pizza-like shredded duck flatbread topped with the duck, green onions and baby spinach and a sweet and savory sauce.

For the lettuce wraps, the kitchen uses romaine leaves. Fill the center, tuck in the bottom and wrap the leaves around. Secure in this green cocoon the wrap does not separate or drip. So easy to eat. Super-size grilled tiger prawns with the signature garlic noodles were a joy. The garlic noodles can be ordered as a side dish.

Of course, there's much, much more. Many salads, soups, entrees, desserts and libations. The Mystic Martini selection includes a Zen Cosmo and Prana Moon. Bobatinis, sweet drinks with bouncing black tapioca pearls are favorites with children. Adults can add a kick to their bobatinis. Scintillating Saketinis and Exotic Elixirs are also in demand.

For those who prefer to dine at home, the Take Home menu is the way to go. The menu is extensive and includes dishes that travel well. For Hannah's hours and additional information call 932-9399.

Signature Chefs of Las Vegas: March of Dimes will present a stellar lineup of signature chefs at its annual Star Chef dinner Sept. 17 at the Rio Pavilion Ballroom.

Joining Rio host chef William Becker are chefs Luciano Pellegrini (Valentino at Venetian), Stan Carroll (Cili at Bali Hai Golf Club), Michael and Wendy Jordan (Rosemary's), John LaGrone (Postrio at Venetian), Carlos Guia (Commander's Palace at Desert Passage at the Aladdin); Dana D'Anzi (Delmonico Steakhouse at Venetian), Jeremy Lieb (Le Cirque at Bellagio), Emilio LaScala (Spiedini at JW Marriott); Glenn Jones (Pinot Brasserie at Venetian), Tom Moloney (AquaKnox at Venetian), Stefano Chiarugi (Osteria del Circo at Bellagio), Barry Dukake (N9NE at Palms Resort), Mark Hopper (Bouchon at Venetian), Nico Chessa (Giorgio's Caffe & Ristorante at Mandalay Place) and many more.

Rio chefs Leticia Eagle (Bamboleo), Mark Flemming (Fiore), Matt Borowski; Chris Crotty (All American Bar & Grill); Hectar Nunez (Buzios); Scott Hoffner (Antonio's) and Jim McNamara (Rio pastry shop).

Ticket price, $225 per person, includes a cocktail reception and silent auction, the food and wine walk-around extravaganza and live music and entertainment throughout the evening.

Monies raised will help fund research for new treatments for birth defects and infant health problems. For more information or to purchase tickets call the March of Dimes office, 732-9255.

Short orders

Margarita Brunch at Palms: Every Sunday at Garduno's at the Palms it's fiesta time. The all-you-can-eat brunch includes an array of Mexican dishes, breakfast specialities and all you-can-drink margaritas. Margarita brunch is offered from 10:30 a.m. to 3 p.m. A small price increase goes into effect today: $14.99 per person.

Garduno's features Mexican fare Monday through Thursday from 11 a.m. to 10 p.m.; Friday and Saturday, 11 a.m. to 10:30 p.m. Sunday, after the brunch the regular menu is offered from 4 p.m. to 10 p.m.

Fantasy Market buffet at Palms: The Palms newly revamped Fantasy Market buffet has increased its prices. Breakfast is offered from 8 a.m. to 10:30 a.m. and is $5.99 per person. Lunch, 11 a.m. to 3 p.m., is $7.99; dinner, 4 p.m. to 10 p.m. is $11.99 per person. Sunday champagne brunch, 8 a.m. to 3 p.m. is $16.99 per person; Friday night dinner is crab leg and prime rib night, $16.99 per person. Wednesday dinner is Italian night, $13.99 per person.

Isla at TI: Isla Mexican Kitchen & Tequila Bar at Treasure Island will feature its second annual Mexican Independence Day celebration Sept. 16. From 4 p.m. to 11 p.m. food specials inspired by chef Richard Sandoval, a mobile made-to-order guacamole cart, a special Independence Day margarita created by Isla's own sultry Tequila Goddess and entertainment by a roving Mexican guitar band. Ole!

Le Cordon Bleu: Le Cordon Bleu College of Culinary Arts Las Vegas students Keith Anderson and Matt Dullenkopf were recently selected by the producers of the Food Network's Iron Chef America to help promote the series.

Competition was stiff in this national search, titled "How do You Iron Chef?" but Anderson and Dullenkopf came through. Anderson graduated from Le Cordon Bleu in August; Dullenkopf will gradate in September.

The caring duo made a name for themselves by preparing food for the Las Vegas Rescue Mission nearly every Saturday, with assistance from a volunteer crew of Le Cordon Bleu students. A video clip, filmed and produced by the Food Network features Anderson and Dullenkopf and Le Cordon Bleu students as they prepare approximately 500 meals for residents of the Las Vegas Rescue Mission. To view the video clip visit howdoyouironchef.com and click on the photo of K. Anderson.

Have a safe and healthy Labor Day weekend, everyone.