California natives Tim and Chanthy Walsh are serving up a little bit of home at their new restaurant, Sonrisa Grill.
“It’s San Diego Mexican,” said Tim, who coined the phrase. “There are a lot of seafood dishes. It’s what we ate in San Diego.
Diners at The Village Lake Las Vegas eatery can choose between halibut, prawn and salmon tacos, as well as prawns a la Diablo, large prawns sautéed in a spicy chili tomato sauce served over fettuccine; grilled halibut filet smothered with tequila truffle glaze and served with chipotle mash and sautéed vegetables; and an 8-ounce filet mignon grilled to order and served with chipotle mashed potatoes and garnished with roasted baby carrots and asparagus.
The menu features traditional Mexican fare, such as enchiladas and chimichangas, too.
“We thought this was a great place for Sonrisa because there are no other Mexican restaurants in The Village,” Chanthy said. “People are very excited that there’s a Mexican offering in the village.”
Tim, who serves as the restaurant’s chef, said he has always loved cooking and became a full-time chef almost 10 years ago.
The Walsh’s honed their craft at cafes they owned in California and Nevada before opening Sonrisa at 30 Via Brianza, Suite 100. They also operate Caffe Positano in The Village. “This is on a larger scale than we have done before,” Tim said. “It’s a huge commitment.
The chef said the large menu also gives them the flexibility to change and add specials.
About 30 employees work at Sonrisa, which means smile in Spanish. The restaurant is decorated in vibrant colors, and there is a 7-foot tall fountain in the center.
“When you walk in, you’re like, ‘Wow,’ ” Chanthy said.
An eight-item tapas menu is available, and Tim said he has ideas for about 10 more items, which will be added soon.
The restaurant, which seats about 200 people, has upstairs, downstairs and outdoor seating in addition to the main dining room. Chanthy said the view of the lake from the patios is amazing.
There are also many vegetarian entrees that can be made vegan-friendly upon request, including enchiladas made with broccoli, pine nuts and chili rellenos or spinach and mushroom enchiladas served with green sauce. The rice and beans also are vegan-friendly. Soy oil is used instead of lard, which usually is found in Mexican dishes. Entrees range from $15 to $65 for steak and lobster.
A tequila bar with more than 60 tequilas is available.
“We have a lot of hard-to-find tequilas, and we’ve got more coming,” Tim said.
There also is red and white sangria at the full bar.