There’s something about the warm, golden, undulating hardwood ribbons decorating Stack that make us hungry. Or maybe it’s because Stack sounds like snacks, and the appetizers and small plates at this trendy American grill are not to be missed. Some are damn near iconic: the glistening tuna tartare with avocado and crunchy shrimp chips; the “hot rocks” dish, in which you sizzle your own thinly sliced strips of delectable sirloin; and the utterly addictive king crab and jalapeño tacos, with their crisp taro root shells, tomato horseradish sauce and fluffy avocado purée, a flavor and texture combination that usually has us asking for an extra plate.
Most of the menu at Stack is meant to be shared, from fresh oysters and seafood cocktails to pigs in a blanket, veal meatballs and the 24-ounce tomahawk ribeye dressed in balsamic butter. What to pair with such a sumptuous steak? That’s easy.
They’re called adult tater tots, and they’re loaded with bacon and Brie. One could almost say they’re stacked. Stack at Mirage, 702-792-7800; Sunday-Thursday 5-10 p.m., Friday & Saturday 5-11 p.m.
