The Imp’s Dealertainers will finally be able to get a decent meal.

Those of you on the east side: Your trip to the land of giant pancakes has been shortened. Hash House A Go Go is expanding to a second location, setting up shop inside Imperial Palace. The new digs open up Dec. 10 on the second floor of the Imp. Co-owner Jim Rees will oversee the operation.

We assume this means now with two Hash Houses in town, there won’t be enough food left over to be delivered to the other restaurants. Or possibly the grocery stores. On the plus side, we have absolutely no problem subsisting the rest of our life on biscuits and honey.

By Jason Scavone

The other idea for a Thanksgiving cocktail was to make it taste like John Madden and Matt Millen’s failure.

Consider it your nog training wheels.

Hash House A Go Go (6800 W. Sahara Ave.) gets the season started with the Gobbletini, a Thanksgiving-centric dessert drink that evokes more of the mom’s-been-baking-all-day side of the holiday than the sitting-around-drinking-cheap-beer-with-dad-and-watching-the-Lions-lose-again-for-the-10th-year-in-a-row half of the equation.

Take a quarter ounce of walnut liqueur, half an ounce of pumpkin syrup, a quarter ounce of Baileys and half an ounce of Baileys caramel, with an ounce and a quarter of half and half. Shake it and strain into a cocktail glass rimmed with brown sugar, and garnish with a cinnamon stick.

“We wanted to use some elements of fall, of course. A little bit of cinnamon, a little bit of the walnut liqueur. We also have a pumpkin-flavored syrup, so we wanted to combine it,” Hash House’s Robert Perez said. “We added a little bit of the half and half and Bailey’s and it made it a little more of a holiday-esque type of thing.”

It’s light (for a cream drink) and nutty with an undercurrent of holiday spice. Unlike your traditional nutmeg attack from egg nog, the Gobbletini eases the cinnamon and pumpkin onto your tongue after a first burst of the walnut liqueur. The brown sugar on the rim adds a homey dimension — it’s impossible for us to taste brown sugar without thinking of fresh-out-of-the-oven pie. To be fair, though, once the calendar hits Nov. 1, like 80 percent of our brain is devoted to pie, and the other 20 percent to “Blue Christmas.” We’re officially in the holiday season. Run with it.

By Jason Scavone

It’ll be just like when you and your friends went out to watch the Super Bowl, and the Steelers ate that giant burrito.

Back in May, the Travel Channel’s Man v. Food filmed at Hash House a Go Go. Now you can gather there to eat while watching a guy who was there eating. It’ll be like looking into a mirror pointing at another mirror, except with more biscuits.

The Hash House is doing a viewing party Aug. 12 at 9 p.m. with drink specials — including the first one free for the first 50 people. It’s also the episode that’s going to reveal whether or not Richman conquered six pounds of B3 burrito at the Sahara. So, you know. Breathless anticipation and all that.

In other, less confrontation-oriented food news, Chef Marco Morillo is going to take advantage of M Resort’s Studio B Show Kitchen Buffet with three days of cooking demonstrations Aug. 14, 15 and 17 at 10 a.m., 11:30 a.m. and 1 p.m.

The New York chef is a UNLV grad and has worked at Payard and Nobu and Napa at the Rio among others. One of the things he’ll be showing how to prepare is Coca-Cola spare ribs, which sounds exactly like the kind of thing Fancy Fast Food would have a recipe for.

By Jason Scavone

He’s crying on the inside. And, from the looks of it, the outside. (Via TravelChannel.com)

This is really a wonderful time to be alive if you’re a fan of ridiculous food. There’s the CNN-esque Bacon Today, the sublime This Is Why You’re Fat and, on the Travel Channel, Man v. Food — the chronicles of Adam Richman roaming the country eating monster plates full of the deep-iest, fried-iest crap a food-mad America can slap together.

Anyone who’s watched the show for more than eight minutes has already said, “That guy should totally come to Hash House A Go Go.” Your wait is over, fans of massive amounts of food piled on one gigantic plate. Richman is bringing the show to Hash House (6800 W. Sahara Ave.) Friday, where they’ll be filming the show from 10 a.m. to noon. and Richman will be interacting with customers. While he’s here, seems like it would be a good time to try to defuse The Bomb.

By Jason Scavone

Big mug o’ hooch? Check.

Hot cross buns are an Easter treat, sure. But like so many delightful Easter treats, they won’t get you drunk. (We’re looking at you, Peeps. Step up your game.) Though Hash House A Go Go’s Cinnamon Roll A Go Go is available as a virgin drink, we’ve never been able to figure out what the point of that is, unless you have one of those Andy Dick ankle monitors that go off when you sweat booze.

This coffee cocktail is available as part of the Hash House (6800 W. Sahara Ave.) Easter menu, but appears on their year-round menu as well. Start with espresso, add cinnamon syrup and steamed milk. Top with whipped cream, a dusting of brown sugar and garnish with a cinnamon stick and shaved cinnamon on the saucer.

You have your choice of Maker’s Mark, Wild Turkey American Honey or, for an extra cinnamon kick, Goldschlager. We took the latter in ours. Click for more words and pictures »

By Jason Scavone

Try the pancakes with a side of child bride.

Hash House A Go Go (6800 W. Sahara Ave.) will be shown tonight on ABC’s What Would You Do? — a hidden-camera show that’s like Punk’d, but way more depressing. Yeah, even more depressing than Kutcher’s trucker hats.

The bit sets up a polygamist family of three wives and an older husband out to dinner while the newest lucky gal is told at age 15 that she’d better resign herself to joining the family and learning to love a guy who looks a little like James Cromwell. Two of the women who overhear everything freak out and try to rescue the girl from her blissful banns. It all airs tonight at 10 p.m. on ABC, or get your sneak preview here.

By Jason Scavone

The terrifying specter of Al Roker.

America’s Weatherman, Al Roker, who’s in town for CES, threw an on-air shout out to Hash House A Go Go (6800 West Sahara Ave.) a couple of weeks ago to KVBC’s morning news team of Dana and Kim Wagner. He wasn’t kidding, either, when he said it was his favorite restaurant. Roker turned up there this morning with his producer. The forecast calls for partly pancakes, with a chance of syrup.

By Jason Scavone

Better living through layers.

Monday was the last hurrah for the Great Summer Picnics of Aught Eight. While most of the country hates to see summer go, it doesn’t quite carry the same sting here when it means saying good-bye to temperatures that cause smaller pets to spontaneously combust. Regardless, Labor Day picnics represent the last chance you have to gorge yourself on watermelon in a public forum until either Memorial Day or the next Gallagher concert.

As either an accompaniment to all that mellony goodness, or just as a way to recapture the glory, Hash House A Go Go (6800 W. Sahara Ave.) offers the Kiwi Watermelon Vodka Lemonade. Go ahead, guess what’s in it.

The drink starts with vodka in a pint glass, to which the dark green kiwi syrup is added. Hash House’s homemade lemonade goes on top of that, topped with fresh watermelon juice, making the whole thing look eerily like a slice of watermelon. A melon wedge is used as garnish. Click for more words and pictures »

By Jason Scavone