How to best experience the great new Goodwich

    • Photo

      Best way to cure a craving for three bucks: Fluff & Nutt ($3) Can you really get anything substantial for just a few dollars? Thanks to Goodwich, you can. The combination of Nutella and toasted marshmallow evokes memories of s’mores, amply sweet and satisfying without being cloying. But it’s the addition of “crunch”—a baked Rice Krispies concoction—that elevates this sinfully cheap sandwich.

    • Photo

      Best way to spice up peanut butter: PBB&J ($5) This combination of house-made peanut butter and pepper jelly is a filling, well-balanced combination of sweet and heat. And then there’s the bacon, because doesn’t bacon make everything better?

    • Photo

      Best Downtown melt: Patty ($7) This ridiculously gooey patty melt is the right combination of lean and rich thanks to a house-ground beef patty. Jalapeño and pepper jack add just a bit of kick. And they’re not stingy with the cheese, resulting in a magnificently messy masterpiece.

    • Photo

      Best way to impress your foodie friends: Foie & ($9) Want to show off some local culinary creativity? Order up a couple of these beauties, foie gras mousse layered with crispy chicken skins and almonds for an unctuous, crunchy combination. For less than a Jackson, you’ve got the perfect meal.

      Goodwich 1516 Las Vegas Blvd. South, 910-8681. Monday-Thursday, 11 a.m.-9 p.m.; Friday & Saturday, 11 a.m.-1 a.m.; Sunday, 11 a.m.-3 p.m.

      Tags: Dining
      Photo of Jim Begley

      Jim Begley

      Jim Begley is an avid food lover who began writing about his Las Vegas dining adventures to defray his obscene ...

      Get more Jim Begley
      • My favorite plate is hands down the signature smoked black cod. Bite-sized pieces of white fish are slathered in a tantalizing barbecue sauce, lending the ...

      • The chef and her partner prep everything—like the wheat and cannellini bean-based proteins—in a commercial kitchen, then load up their cars to sell at farmers’ ...

      • The bone-in bird is slow-cooked in a sauce based on achiote, a reddish-orange spice, which lends an earthy, slightly peppery tang to the tender poultry.

      • Get More Dining Stories
      Top of Story