Top of The World [4,] Las Vegas NV

Top of The World

Honey Bumble Bee – Deep Eddy Ruby Red Grapefruit Vodka, Fresh Lemon Juice, Fresh Orange Juice, Aperol, Honey Syrup

Orange Cosmo – Absolut Mandarin Vodka, Triple Sec, Cranberry Juice, Fresh Lime Juice

Cable Car – Captain Morgan Rum, Orange Curaçao, Fresh Lemon Sour

White Chocolate Brioche, Baguette, Butter

Avocado Salad, Feta Cheese, Pickled Onion, Cucumber, Sunflower Seeds, House Hot Sauce

Caprese, Fresh Mozzarella, Seasonal Tomatoes, Fresh Basil, Balsamico

Filet Mignon Tartare, Capers, Anchovies, Shallots, Roasted Garlic, Crispy Flat Bread

Tuna Tartare, Fresno Chili Gastrique, Ginger, Scallions, Tamari Soy, Potatoes Gaufrette, Sesame Seeds

16oz Cape Grim Grass Fed Ribeye, Potato Purée

Béarnaise, Peppercorn Sauce, Truffle Gouda Cheese Fondue

Brussels Sprouts, Roasted Garlic, Parmigiano, Citrus Aioli

Ricotta Cavatelli, Organic Mushrooms, Wagyu Beef, Horseradish Crema

Diver Scallops, Cauliflower Fondue, Sugar Snaps, Pea Tendrils

Half Rack of New Zealand Lamb, Basil Mint Pistou

Cold Water Prawns, Roasted Garlic Herb Butter, Lemon Zest

Swordfish, Citrus Herb Beurre Blanc, Spicy Sweet Pepperonata

Lobster Mac and Cheese, Mascarpone, Béchamel

Double Espresso, Ice

Warm Butter Cake, Vanilla Bean Ice Cream, Fresh Berries

Baked Alaska, Strawberry Ice Cream, Cookies & Cream Ice Cream, Brownie Ice Cream, Streusel, Meringue Brulee

21 Layer Chocolate Cake, Chocolate Ganache, Whipped Cream

Salted Caramel Crème Brulee, Salted Caramel Corn

By the time news had spread of Pawan Pinisetti’s pending departure from Top of The World Restaurant reservations had already been made for Saturday, dinner for three originally intended to take a look at Spring’s bounty quickly turning into a delicious “Bon Voyage” spanning three courses.

The fourth visit in seven months, all with the newly-crowned Chopped champion at the helm, it was ascending to the 107th Floor that guests checked in prior to occupying a window-side seats one level down, a young man this time providing professional service that was simultaneously friendly and genuine.

Tweaking everything from Appetizers to Desserts in early April, Pawan’s penchant for sourcing and simplicity on display across ten new items, it was starting with seasonal Cocktails that setting sun was watched, both Honey Bumble Bee and Top of The World’s twist on a Cable Car sweet but balanced while the Orange Cosmo is far more Spirit-forward.

Trying to show restraint with Bread, though the lightly-sugared Brioche and Baguette made for soaking-up Sauces were mostly gone by meal’s end, it was utilizing top-grade Avocados that the first of two Salads shined thanks to Hot Sauce and Sunflower Seeds, a follow-up of Tomatoes and domestic Mozzarella also performing well without trying to reinvent the wheel.

Quickly growing more meaty, Winter’s Tuna Tartare with picked Wasabi replaced by Fish brightened by Soy and Fresno Chilis, it was actually finely ground Beef that this time stole the spotlight, in one part due to the inclusion of classic accoutrements but additionally owing to fried Pita intended to be used as a delivery mechanism.

Overloading the table for round two, sixteen ounces of Grass-fed Beef from Tasmania prepared medium the centerpiece, it was with sides of Lobster Macaroni and Cheese and buttery Potatoes that each bite delivered big flavor, the addition of three Sauces gilding the proverbial lily and a toss-up between Béarnaise and Truffle Gouda Cheese as to which was better.

Neglecting to photograph Pea Pods with a hint of Mint, each bite the very definition of fresh, it was finding Brussels Sprouts a touch undercooked that focus switched back to Beef, previously-tasted Cavatelli and braised Wagyu standing up well to Horseradish-infused Cream just as Swordfish Steak did to Pepperonata that varied from sweet to spicy and back again with each bite.

Obligated to offer Scallops, the fan-favorites expertly seared atop creamy Cauliflower, it should come as no surprise to savvy diners that U3 Prawns packed far more bang for the buck with nothing more than Garlic Butter and Lemon while Lamb from New Zealand also took a “less is more” approach in allowing the Protein to shine.

Requesting Coffee with Dessert, its delivery timely despite the grand finale arriving fast, suffice it to say that Top of the World’s 21-layer Chocolate Cake and Baked Alaska both remain formidable showstoppers, though the newly-launched Butter Cake is not far off thanks to what must be a whole stick dissolved in Sugar and Flour that retains a bit of tooth, thus contrasting nicely against slowly melting Ice Cream.

FOUR AND A HALF: Although Chef Pinisetti’s move to Miami will surely present challenges for Top of The World the last seven months have ushered in a new era at The Strat, and so long as the team remains on track it seems likely that Las Vegas and it’s visitors will continue to enjoy splendid Food with an unparalleled view for many years to come.

RECOMMENDED: Honey Bumble Bee, White Chocolate Brioche, Filet Mignon Tartare, Cape Grim Grass Fed Ribeye, New Zealand Lamb, Cold Water Prawns, Warm Butter Cake, Baked Alaska, 21 Layer Chocolate Cake.

AVOID: Brussels Sprouts were undercooked and Potatoes Gaufrette with the Tuna are far too fragile for scooping.

TIP: Trips to the top of The Stratosphere are currently $18 per adult plus extra for rides…take that into consideration when considering Top of The World since diners can take in the view without exposure to the elements, or ask to visit the top at no added cost after dinner.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.topoftheworldlv.com

Top of the World Menu, Reviews, Photos, Location and Info - Zomato

Posted in Bread Basket, Coffee, Dessert, Food, Ice Cream, Las Vegas, Lobster, Nevada, Tasting Menu, Top of The World, Top of The World at The Stratosphere, Top of The World Restaurant, Top of The World Restaurant at The Stratosphere, Truffle, Truffles Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

The Factory Kitchen [2,] Las Vegas NV

The Factory Kitchen

Bellini – Rose Spumante, White Peach Puree

House-cured Salmon – Buckwheat Toast, Capers, Red Onions, Lemon, Stracciatella

Frittata – Organic Egg, Asiago Cheese, Spinach, Red Onions, Plum Tomatoes

Tirolese Focaccina – Italian cured and smoked Ham, Imported Crescenza Cheese, Peppercress

Gnocchi Malfatti – Ricotta-Semolina Dumpling, White Wine braised Rabbit Sugo, Marjoram, Grana

Egg Raviolo – Braised Greens & Organic Egg filled Pasta, Pancetta, Brown Butter

Benedict – Two Poached Eggs, Crisp Polenta, Cotechino, Creamed Chard, Hollandaise

Steak Amore – Pancetta-wrapped Filet Mignon Medallions, King Trumpet Mushrooms, Parsley

Double Espresso – Ice

Agostoni – Chocolate Brownie, Hazelnut Crunch, Raspberry, Chocolate Mousse

Ricotta Pancakes – Kumquats, Mascarpone Crema, Blueberries, Lemon Zest, Maple Syrup

Impressed by a March visit to The Factory Kitchen it was with the introduction of Brunch that interest was quickly rekindled, a meal unique to the Las Vegas location allowing Chef Pérez and his staff to have a bit of fun with new recipes from the mind of Angelo Auriana.

A more sedate experience than dinner, overhead music down a few decibels and The Venetian’s Restaurant Row free of revelry, it was after greetings from Manager and Hostess that guests were led to a banquette along the inner wall, service pleasant as prior though pacing was a bit slow once the Restaurant started to fill around noon.

Warm and welcoming despite an upscale urban interior, the subdued color scheme and reclaimed wood beneath low ceilings producing a sense of intimacy that is at the same time approachable, it was while perusing a list of items that Water was filled, Cocktails soon to arrive including a proper Bellini available by the glass for just $12 or bottomless for $28.

Priced in line or lower than on-site competition, icons like Yardbird and Bouchon as well as Delmonico and Morels all competing with Grand Lux Café for top billing, it was ordering in parts that Brunch began with a plate of House-cured Salmon alongside traditional condiments, the “Toast” in reality warm Blinis that were gone too fast while slices of Fish were undoubtedly some of Sin City’s finest.

Moving next to Frittata, tanned-edges and raised center eating light but full of flavor, it was from the daily menu that Focaccina once again proved a highlight, crisp layers sandwiching soft Cheese this time a backdrop to thin strips of Pork plus organic Herbs that can be added to each diner’s liking.

Prone to daily menu changes, braised Bunny brightened by Citrus and a splash of Wine dazzling atop supple Dumplings, it is for the bargain price of $16 that guests receive two sizable Raviolo stuffed with Greens and Egg Yolk, a price-per-bite less than half what Carnevino once charged offering something every bit as delicious thanks to the addition of Pancetta cooked crisp in Brown Butter.

Conflicted by The Factory Kitchen’s Benedict, thick segments of slow-cooked Sausage proving difficult to cut without mashing a block of seared Polenta, it was fortunate that a serrated blade soon arrived alongside “Steak Amore,” the medium-rare Filet precisely cooked inside a ring of Pork and accompanied by nicely seasoned Mushrooms.

Requesting Coffee with “Dessert,” one a favorite of Pastry Chef Jorge Luque and the other offered only during weekend Brunch, it was much like Bignole and Cannoli last time that Agostoni offered bold flavors and textural contrast while $15 Pancakes were unfortunately a poor value compared to the stacks offered elsewhere, the two rounds also not fluffy as one might hope though the combination of seasonal Fruits and whipped Mascarpone was great.

FOUR STARS: Slowly gathering steam, but building a reputation on great quality and fair prices, The Factory Kitchen’s long-term success will depend strongly on its ability to differentiate itself from the rest of Venetian’s great Restaurants and after a look at both Dinner and Brunch it seems safe to say that aside from a few minor issues they are well on their way.

RECOMMENDED: Bellini, House-cured Salmon, Tirolese Focaccina, Gnocchi Malfatti, Egg Raviolo.

AVOID: Ricotta Pancakes need work and either price or portion adjustment.

TIP: Open 11a-11p daily with Brunch from 11am until 5pm on Friday through Sunday, though bottomless drink specials end at two o’clock.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.venetian.com/restaurants/the-factory-kitchen.html
www.thefactorykitchen.com/las-vegas

The Factory Kitchen Menu, Reviews, Photos, Location and Info - Zomato

Posted in Breakfast, Coffee, Dessert, Food, Gnocchi, Italian, Las Vegas, Nevada, pancake, Pancakes, Pizza, Pork Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Pop Up Pizza [2,] Las Vegas NV

Pop Up Pizza

Detroit Pizza – Mozzarella, Tomato Sauce, Pepperoni

New York Pizza – Mozzarella, Tomato Sauce, Basil

Originally visited five years ago, though seemingly little has changed save for the desirability of DTLV, it was with Michael Vakneen on-site once again that Pop Up Pizza was visited Thursday, the young man who has since become a recognized name by way of his Pies assisting staff but insisting all he does is assemble the same recipes he created when the countered opened in 2012.

Located at Plaza Hotel & Casino, and as such an unlikely candidate for accolades including the local papers, Tripadvisor and fellow Pizzaiolos singing its praises, guests looking for Pop Up will find it halfway between the property’s front doors and Self-Parking access, the convenience no doubt part of Pop Up’s popularity but even a cursory look suggesting something better than expected.

Based on quality Ingredients and a childhood in his father’s Restaurants, Vakneen finding his love of Pizza during the recession and soaking up knowledge ever since, it is atop Dough treated to lengthy fermentation that housemade Tomato Sauce is carefully spread, the 18” whole Pies a tremendous value ranging from $18-$23 depending on topping for an airy edge and charred bottom that picks up just enough crispiness to be foldable without breaking.

Additionally offering Knots, Wings, Fried Pickles and even a Vegan Pie, all at a fair price and serving their purpose, it was with good fortune that 6:00pm additionally found one of Michael’s Detroit-style Pies fresh from the oven, the overlapping Cheese nicely caramelized into a fine lattice while the bottom was dimpled, buttery and light.

FOUR STARS: Attempting to set aside service, but impossible to do so entirely as two encounters with the same young woman were protracted to the point of exhausting, there is nonetheless no doubt that Pop Up ranks amongst Sin City’s top Slices and warrants a look from anyone in the area.

RECOMMENDED: New York Slice, Detroit Slice.

AVOID: Expectations of getting in and out of the garage in less than an hour unless grabbing pre-made slices, particularly if a new hire is working the register.

TIP: Online ordering is available, as is delivery via Postmates within a five-mile radius of Downtown.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.popuppizzalv.com

Pop Up Pizza Menu, Reviews, Photos, Location and Info - Zomato

Posted in Food, Las Vegas, Nevada, Pizza, Plaza Hotel, Plaza Hotel & Casino, Pop Up Pizza, Pork Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Esther’s Kitchen Catering [2,] Las Vegas NV

Esther’s Kitchen Catering

Housemade Sourdough Bread

Polpette, Tomato Sugo, Basil Ricotta

Mushrooms, House Ground Polenta, Truffle Butter, Sherry

Chopped Salad, All the Things, Olive Brine Vinaigrette

Roasted Cauliflower, Quinoa, Kale, Pecorino, Pickled Raisins, Pinenuts

“The Chenz” Italian Sandwich, Mortadella, Bresaola, Salumi, Provolone, Italian Slaw, Aioli, Hoagie Roll

Roasted Porchetta Sandwich, Sourdough, Cracklins, Spicy Rabe, Pickled Chilis

Radiatorre, Black Garlic, Lemon, Cream, Toasted Breadcrumbs

Strozzapreti Amatriciana, Guanciale, Tomato, Onion, Pecorino

Cookie, White Chocolate, Cranberry

Cookie, Peanut Butter, Reese’s Pieces

Cookie, Dark Chocolate, Sea Salt

Cookie, Sugar, Brown Butter

Cookie, Caramel, Pretzel

Chocolate Cookie, Marshmallow, Hazelnut

After a self-proclaimed “foodie” allowed Olive Garden to arrive for lunch on Tuesday it would not have taken much for Esther’s Kitchen to impress, but much like the habitually-packed Restaurant downtown it was thanks to James, Dylan, Ashley and Sonia that Thursday set a new standard for #supportlocal that had everyone talking about it even the next day.

N/A: Making it blog policy to not ‘rate’ places based on catering alone, having recently encountered some unprecedented egos as well as the sort of incompetence that makes Big Pharma choose chains it is things like this that explain why Esther’s has become what it is.

RECOMMENDED: Radiatorre, Polenta, The Chenz, Caramel Pretzel Cookie, Dark Chocolate Sea Salt Cookie.

AVOID: N/A.

TIP: Cookies are not available at Esther’s Kitchen, but instead 108 EATS by James Trees at The Strat.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

https://www.estherslv.com

Esther's Kitchen Menu, Reviews, Photos, Location and Info - Zomato

Posted in Bread Basket, Catering, Dessert, Esther's Kitchen, Esther’s Kitchen Catering, Food, Italian, Las Vegas, Nevada, Pork, Truffle, Truffles Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Bardot Brasserie [16,] Las Vegas NV

Bardot Brasserie

2017 La Vieille Ferme Rosé

Bardot Baguette – Beurre d’Echire A.O.C., Sel Gris

Foie Gras Parfait – Ruby Port Gelée, House Brioche, Cornichons

King Crab & Endive Salad – Belgian Endive, Parmesan Cheese, Caper Aioli, Herbed Bread Crumbs

Steak Tartare – USDA Prime Filet Ground to Order, Egg Yolk, Sauce Verte, Gaufrette Potato Chips

Charcuterie Board – French Rosette Salame, House Pate, Pork Rillettes, Dijon Mustard, Cornichons, Grilled Country Bread

Escargots Bardot – Wild Burgundy Snails in Puff Pastry, Toasted Hazelnuts, Chartreuse-Garlic Butter

Seared Foie Gras Rossini – Seared Millet Cake, Baby Spinach, Beef Bourguignon, Black Truffle, Sauce Bordelaise

Lobster Thermidor – Wood Grilled Maine Lobster, RLM Comte Cheese, Fines Herbes, Croissant Crumbs, Crème Dijonnaise

Octopus a la Basquaise – Wood Grilled Spanish Octopus, Tarbais Beans, Chorizo Escabeche, Banyuls Vinegar, Espelette Chili, Saffron Rouille

Scallops Veronique – Viking Village Dayboat Scallops, Sweet Corn, Heirloom Cherry Tomatoes, Fava Beans, Sherry Vinegar, Fresh Dill, Caper-Brown Butter

Parisian Gnocchi – Semolina Gnocchi, Tete de Moine Cheese, Morel Mushrooms, English Peas, Perigord Black Truffle, Nettle Pistou, Spring Onion Soubise

Macaroni & Mimolette Gratinee – Sauce Bechamel

Rack of Lamb Bohemienne – Charcoal Grilled 8 Bone New Zealand Lamb Rack, Roasted Garlic & Tahini Creamed Spinach, Blenheim Apricot Preserve, Crispy Green Falafel, Za’atar

Duck a l’Orange- Pan Roasted Hudson Valley Duck Breast, Holland White Asparagus, Wild Ramps, Golden Turnip Fondant, Seasonal Citrus

Beef Wellington for Two – 20oz USDA Prime Filet, Prosciutto di Parma, Puff Pastry, Mushroom Duxelles, Foie Gras-Madeira Veloute, Pommes Souffle

Double Espresso – Ice

Chocolate Macaron – French Chocolate Cookie, Valrhona Chocolate Mousse, Chocolate Ganache

Espresso Crème Brulee – Fresh Beignets, Turbinado Croquant

Pineapple Tarte Tatin – Warm Caramelized Pineapple, Puff Pastry, Salted Caramel, Vanilla Bean Ice Cream

Cheesecake Mille Feuille – Caramelized Puff Pastry, Fromage Blanc Pastry Cream, Brandied Cherries

Strawberry Shortcake Baked Alaska – Harry’s Berries Strawberry, Candied Rhubarb, Lavender Toasted Meringue Flambéed with Cognac

Although winter takes on a different meaning in Las Vegas the city’s best Restaurants nonetheless change seasonally, and with the onset of spring it was alongside seven others that Bardot Brasserie once again proved its meddle on Sunday.

Now in its fourth year and still unmatched in its genre, a statement equally applicable nationally as it is in Sin City, it is with a warm welcome at the podium that guests are led inside the well-appointed space, service from a familiar crew always performing well, though likely better for regulars.

Deferring to Chef Smith and a carte blanche version of Bardot’s “Signature Menu,” substitutions of new dishes for some old favorites served across two and a half hours, it was with complimentary Rose that dining began at 5:00pm, the Restaurant still quiet as guests partook in housemade Bread with imported Butter, silky Duck Liver and Steak Tartare plus Charcuterie and the Restaurant’s eponymous Snails.

Happy to see Chef Smith’s King Crab & Endive Salad around for another season, its migration from lunch to dinner a testament to the meticulous preparation that finds bitter, sweet and salty in each bite, it was prior to Bardot’s appetizer Thermidor that the first new dish was presented, late-season French Truffles really the only thing ‘Spring-like’ about what is essentially reversed Rossini with Foie Gras taking center-stage and braised Beef plus toothsome Grains acting as accoutrements.

Frequently utilizing Rouille in recent specials, the building block for Bouillabaisse imbued with Saffron and harnessed as a fragrant foil to Chilis and Chorizo that boost the Basque feel of grilled Octopus, it is with entrees that Spring truly shines, sustainable Scallops expectedly rich but tempered by Corn and Tomatoes while pan-seared Pasta is as dainty as the florettes of Cheese on top yet at the same time both earthy and fresh thanks to Morels and Provençal Sauces.

Continuing with Bardot’s upright Macaroni, an #instagram favorite that remains every bit as good as it looks, it is thinking globally that Lamb from New Zealand finds itself influenced by the French Riviera and Middle East while classic “Duck a l’Orange” gets spun into an impressive display featuring buttery Turnips, hemisected Asparagus and a variety of Citrus ranging from astringent to sugary.

Unable to resist Chef Smith’s Wellington, the advertised 14oz Filet replaced by twenty and divided for eight, it was with several waving the white flag even before finishing layers of golden Pastry, fragrant Mushrooms and luxurious Sauce that plates were reset for Dessert, though for those who still had room the feather-light Pommes Soufflé were also a highlight.

 

Rejuvenated by Coffee, Beans from LAMill producing a superior Espresso to all the spots serving Illy or otherwise, it was with two-each of everything sweet that Dinner came to a conclusion, old favorites such as the Mille Feuille and Macaron still textbook while the tableside Baked Alaska now features Strawberries and Rhubarb with Pineapple shifting over to Tarte Tatin that is crystallized on top and full of toasty notes balanced by Caramel and Ice Cream.

FIVE STARS: With the community continuing to flourish in all directions, another Las Vegas Boulevard veteran soon to draw diners even further south, there is still no doubt the Strip reigns, and amongst Restaurants with a check-average less than $100 none can match Bardot where Josh and his team continue to tweak and reinvent daily with universally impressive results.

RECOMMENDED: Foie Gras Parfait, House Pate, Pork Rillettes, Seared Foie Gras Rossini, Parisian Gnocchi, Duck a l’Orange, Beef Wellington, Strawberry Shortcake Baked Alaska, Cheesecake Mille Feuille, Pineapple Tarte Tatin.

AVOID: N/A.

TIP: Offer still stands, if anyone can name a French Bistro or Brasserie outperforming Bardot in North America (and back it up with evidence) I’ll fly there within 6 months to find out for myself.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.michaelmina.net/restaurants/las-vegas/bardot-brasserie/

Bardot Brasserie -ARIA Restort and Casino Menu, Reviews, Photos, Location and Info - Zomato

Posted in Bardot, Bardot Brasserie, Bread Basket, Coffee, Crab, Croissant, Croissants, Dessert, Foie, Foie Gras, Food, Gnocchi, Ice Cream, LA Mill, LAMill, Las Vegas, Lobster, Macaron, Macaroon, Nevada, Octopus, Pork, Tasting Menu, Truffle, Truffles Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Beer Park [3,] Las Vegas NV

Beer Park

Grand Slam Peacharita – Sauza Hornitos Blanco Tequila, Peach Nectar, Citrus Spritzer

At The Buzzer – Cruzan Rum, Strawberries, Rhubarb Bitters, Sweet & Sour

Badge Of Honor – Skyy Citrus Vodka, Blue Curacao, Lemonade, Sprite

Ball Park Michelada – Estrella Jalisco, Michelada Mix, Lime, Chili Salt Rim

Smoked Prime Rib Cheesesteak – Shaved Prime Rib, American Cheese, Caramelized Onions, Hoagie Roll

Waffle Cut Fries

Beer Park Hangover Breakfast – Fried Chicken, Over Easy Egg, Bacon, Lettuce, Smoked Tomato, Provolone, Pretzel Bun, Honey Chipotle Mayo / Sweet Potato Fries

Fried Pretzel – Butter, Beer Cheese Fondue

Breakfast Burrito – Scrambled Eggs, Spicy Chorizo, Roasted Tomato Salsa, Queso, Cilantro, Herb Sour Cream

Open Face Lox – Smoked Salmon, Dill Cream Cheese, Pickled Red Onions, Fried Capers, Shaved Eggs, Fresh Herbs

Avocado Toast – Hard Boiled Egg, Feta, Pickled Red Onions, Micro Cilantro

French Toast Sticks – Honey Butter, Almond Brittle, Powdered Sugar, Maple Syrup, Blueberries, Raspberries

Smoked Brisket Hash – Crispy Potato, Peppers, Onions, Over Easy Eggs, BBQ Sauce

PB&J Sandwich – Blueberry Bacon Jam, Banana, Peanut Butter

Granola Parfait – Blueberry Yogurt, Toasted Oats, Cashews, Cinnamon Honey, Grand Marnier Soaked Berries

Although Beer snobs may turn their nose up at Budweiser there is a reason the brand dates back over a century, and tapping into the creative minds at HEXX since January 2016 the Anheuser-Busch Corporation has showed a great deal of market insight by creating a family-friendly venue for tourists and locals to watch sports or simply sit back with a cold one overlooking the Bellagio Fountains.

Built for fans based on input from fans, televisions at every angle showing a diversity of sports and major events as well as Golden Knights games presented complete with sound, it is in the shadow of Paris’ Eiffel Tower that guests will find the expansive outdoor environment, entertainment options including foosball and shuffle board recently joining Jenga, Uno and Cards Against Humanity at the tables.

Now offering Brunch, a 9:00am opening on weekends that will align perfectly with College Football kickoff come August, it was just past 10:30am on Sunday that the Restaurant was found only part full, speakers bumping 90s hip-hop at a volume too loud while a staff of young men and women offered excellent customer service even after the place got packed around noon.

Originally built on the work of Chefs Piekarski and Silverman plus Pitmaster Eddie Manukyan, the addition of Carlos Buscaglia and former HEXX Pastry Chef Carol Garcia helping tweak old items as well as eight Brunch-only creations, it was beginning with three Fruit-forward Cocktails plus one Michelada that Brunch was underway, an eleven year old sipping Dr. Pepper quickly conquering his elders at Connect Four and later in Cards.

Focusing largely on Brunch but also items added since last visit, a generous Cheesesteak for just $13.95 showing off Eddie’s skills by placing finely shaved smoked Beef beneath melted Cheese and sweet Onions, it was while indulging in two styles of Fries that Beer Park’s “Hangover Breakfast” was presented, the innovative Brioche Bun with a Pretzel finish standing up well to a runny Egg, Mayo, Cheese and Veggies though thick-cut Bacon and slightly overcooked Chicken compromised the Sandwich’s ability to be cut using provided silverware.

Next receiving an entirely new Pretzel, the “Soft Twist” still suggested on Beer Park’s menu replaced by a fried braid that eats unexpectedly light despite being brushed with Butter, it was with every bite gone and a bit of Beer Cheese leftover that a Breakfast Burrito arrived, the nearly one-pound specimen easily sharable by two hungry adults and boldly spiced with Chorizo and smoky Salsa that is reined in by Eggs, Cheese and Sour Cream.

Seemingly offering Avocado Toast as an obligation, though $9.95 for a good-sized portion with Eggs and Feta is a great deal compared to many, it was alongside this that Smoked Salmon and French Toast were served, the former not made on-site but nonetheless good with its accoutrements while the later performed well with or without Syrup thanks to Almond Brittle and Honey Butter.

Less sold on Smoked Brisket Hash, only some of the Potatoes “crispy” and Peppers overwhelming Protein, it was instead the oversized PB&J Sandwich that took center stage to finish, both it and the Granola Parfait bright with Fruit and lots of texture though the addition of Bacon and Bananas to the Sandwich moves it from something simple to a dish that should be served with “Viva Las Vegas” playing in the background.

FOUR AND A HALF STARS: Never a Beer drinker, but forever a sports fan and proponent of places serving good Food, it is fantastic news for both tourists and locals with children that Beer Park now offers brunch, and aside from overly loud music the combination of fair pricing, portions and quality is excellent.

RECOMMENDED: Grand Slam Peacharita, Smoked Prime Rib Cheesesteak, Fried Pretzel, Breakfast Burrito, PB&J Sandwich, Granola Parfait.

AVOID: Smoked Brisket Hash needs a bit more finesse to let the Meat show.

TIP: See the Website for a list of upcoming events including Knights watch parties, Electric Brunch and more.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor

www.beerpark.com

Beer Park Menu, Reviews, Photos, Location and Info - Zomato

Posted in Beer Park, Breakfast, Food, French Toast, Las Vegas, Nevada, Pork Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Blue Ribbon Sushi Bar & Grill, Las Vegas NV

Blue Ribbon Sushi Bar & Grill

Blue Ribbon Wings, Chili Sauce, Wasabi Honey

Eggplant, Sweet Miso

Pork Belly Skewer, Watercress, Pickled Onion

Tiger Shrimp Skewer, Tomatillo Jalapeno Salsa

Chicken Thigh Skewer, Scallion

2lb Baked Stuffed Lobster, Bread Crumbs, Miso Butter (1st Half Top, 2nd Half Bottom)

Oxtail Fried Rice, Daikon, Shiitake, Bone Marrow, Egg Omelet

Popcorn Shrimp, Wasabi Mayo

Okinawa Potato Mash

Ginger Bread Pudding, Crystallized Ginger, Caramel Sauce

Although Eric and Bruce Bromberg may not be as well-known as Bobby Flay or Wolfgang Puck their cadre of Restaurants suggest no lack of success, twenty-three and counting with the newest Blue Ribbon Sushi Bar & Grill having opened in January 2019 at Red Rock Casino, Resort & Spa.

Now in the industry since 1992, the original Blue Ribbon still open in New York and focused on upscale-casual items like the brother’s famous Fried Chicken, Roasted Meats and Shellfish, it is approaching Red Rock from the north that guests will find Sushi Bar & Grill across from Masso Osteria, the former “Libre” thoroughly redone including a spacious outdoor patio.

Familiar with the Bromberg’s cooking from both Brooklyn Bowl and now-shuttered Blue Ribbon Fried Chicken, the former better than one might guess while the latter couldn’t possibly justify its prices in the suburbs, it is at the entrance that guests are greeted by hostesses at a small podium, the plaid “uniforms” of servers as well as managers achieving the intended purpose of making the place feel relaxed even though several early-arriving diners were still donning work attire.

Open from 4:30pm until 11:00pm and an hour later on weekends, the “Lucky 7 Social Hour” offering Food and Beverage discounts for the first ninety and last sixty minutes daily, it was seated in a booth towards the front that an over-explaining young man presented menus, a description of format as well as what seemed like twenty recommendations droning on as though he was an automaton.

Soon replaced by a female staff-member, her ability to read a table much better and service fine henceforth, it was as Reggae played a bit too loud that opening plates were picked, five from the Happy Hour menu served in short succession with some, such as $13 Shrimp for $7, a better deal than others.

Attempting to set aside a strong dislike for the music across ninety minutes, no small task considering the volume and incongruous nature, it was beginning with Teppanyaki Pork Belly that first impressions of Food were formed, each bite well cooked and fat rendered such that it plays well off Onions just as Chicken Thighs with crispy Skin work well with accompanying Scallions.

Less impressed by the aforementioned Shrimp, all three overcooked and smaller than their standard pricing would suggest, it was returning to form that smoky Eggplant found its foil in sweet Miso while the Matzo-crusted Chicken Wings offered for just $1.75 a piece during Social Hour carry a lot of Meat beneath greaseless Batter and bold spices including Cayenne and Paprika.

Skipping Sushi, though everything from O-Toro to daily specials of Firefly Squid and Giant Clam are offered, it was after a brief wait that entrees arrived, a man who may have been the manager immediately pointing out that the $30 half-Lobster was dramatically under-portioned and promising another while guests instead focused their attention on Tempura Shrimp that are better with regular Mayonnaise than the Wasabi version plus Oxtail Fried Rice topped by an Omelet folded around Bone Marrow that, when mixed, is absolutely delicious and sharable by four thanks to its richness.

Happy with both halves of the Lobster, though the second was noticeably larger, it was liberally applying Miso Butter to both sweet flesh and a side of mashed Purple Potatoes that savories came to a conclusion, the Dessert Menu that is not listed online soon arriving and tempting with Blue Ribbon’s “Chocolate Bruno,” though it was a thick slice of impeccably grilled Brioche topped infused with Ginger Custard and topped by Ice Cream that won out and stole the show as the night’s best dish.

THREE AND A HALF STARS: Although Red Rock remains the crown jewel of Station Casino’s collection the Resort hasn’t had much luck with their north-facing Restaurants, a trend Blue Ribbon Sushi Bar & Grill hopes to remedy with Bruce and Eric Bromberg’s New York concept featuring Sushi, Steaks and signatures at prices competitive with other Summerlin staples, though the music and a occasional kitchen errors show room for improvement.

RECOMMENDED: Blue Ribbon Wings, Eggplant Teppanyaki, Oxtail Fried Rice, Ginger Bread Pudding.

AVOID: Tiger Shrimp Skewer, seating closer to the Casino interior where music is particularly loud as a result of internal and external speakers.

TIP: Blue Ribbon Sushi Bar & Grill uses the Bromberg’s original Fried Chicken recipe which is distinctly different (and far better than) the fast-casual Blue Ribbon Fried Chicken brand previously sold in Downtown Summerlin.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.blueribbonrestaurants.com/restaurants/blue-ribbon-sushi-bar-grill-red-rock

Blue Ribbon Sushi Bar & Grill Menu, Reviews, Photos, Location and Info - Zomato

Posted in Blue Ribbon, Blue Ribbon Sushi Bar, Blue Ribbon Sushi Bar & Grill, Blue Ribbon Sushi Bar and Grill, Bread Pudding, Dessert, Food, Ice Cream, Las Vegas, Lobster, Nevada, Pork Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

India Oven Masala Bar & Grill Catering [2,] Las Vegas NV

India Oven Masala Bar & Grill Catering

Kadhi Pakora

Aloo Mutter

Dal Makhani

Green Salad

Butter Naan

Saag Paneer

Goat Korma

Butter Chicken

White Rice

Mixed Vegetable Curry

Tandoori Chicken

Vegetable Samosa

Laoki Halwa