June 2014, Desert Companion Magazine

1108 S. Third St., 702-522-9953,rocknoodles.com

Tucked into the heart of the Arts District, Rock’N’oodles is tiny — maybe five tables inside and out — but their ambitions are grand. Rock’N’oodles serves pasta inspired by world cuisine, from a tikka masala plate to a Southern barbecue chicken bowl to a spicy chipotle concoction. Like all their entrées, the Buffalo Soldier starts with a heaping portion of pasta (elbow macaroni, in this case) served in a rich, creamy blue cheese sauce. But the centerpiece is the fried chicken. Breaded, boneless Buffalo chicken chunks, worthy of any bar in upstate New York, are layered on the pasta. Julienned carrots and celery cut the heat from the Buffalo sauce, and potent bits of blue cheese take this decadent dish over the top. — Chris Bitonti

Read entire issue online: June 2014 Issue