Endo Edibles

July 11, 2019
6:45 PM
by: Uhockey

Bavette’s Steakhouse & Bar, Las Vegas NV

Bavette’s Steakhouse & Bar

Champagne Smash – Prosecco, Bombay Dry Gin, Mint, Lemon, Lime

Iced Tea

Sourdough Bread – Butter

Griddled Burger – 8oz Patty, Thick Cut Bacon, Sharp American Cheese, Dijonnaise, Pickle, Lettuce, Tomato, Hand Cut Fries, Ketchup

Wedge Salad – Egg, Bacon, Gorgonzola, Ranch, Onion

Bacon Roasted Tomato – Watercress, Olive Oil, Herb Salt

Peppered Duck & Goat Cheese Terrine – Apricot Mostarda, Toast

Baked Goat Cheese – Red Sauce, Fines Herbes, Garlic Bread

Smoked Salmon Caesar – Crispy Potatoes, Classic Caesar Dressing

Roasted Bone Marrow – Caramelized Red Onion Jam, Parsley Salad, Toast

42-Day Prime Dry-Aged Bone-In Ribeye – 22oz, Béarnaise, Steak Salt

Bavette’s Spiced Fried Chicken – Mashed Potatoes, Sweet Pea and Cipollini Gravy

Shortrib Stroganoff – Button Mushrooms, Hand Cut Fettuccine

Baked Sweet Potato – Butter, Brown Sugar

Truffle Mac & Cheese – White Cheddar, Black Truffles

Traditional Filet Mignon – 10oz Prime Beef, Béarnaise, Steak Salt

Brussels Sprouts – Dijon, Parmesan

Elote Style Corn – Chili, Lime, Cilantro, Parmesan

Chocolate Cream Pie

Lemon Meringue Pie

Carrot Cake

Hot Fudge Sundae Royale – Vanilla Ice Cream, Chocolate Ice Cream, Pistachio Ice Cream, Whipped Cream, Toppings, Goldbrick, Hot Fudge

Metropolis Coffee French Press

Familiar with Brendan Sodikoff’s Hogsalt empire, Au Cheval, Bavette’s Bar & Boeuf, Gilt Bar, Green Street Smoked Meats, The Doughnut Vault and others since shuttered all visited across the years, it wasn’t until Thursday that a need to visit Bavette’s Steakhouse & Bar arose, and much like Chicago’s original the Park MGM Restaurant offers classic Food and Beverage in a room that is dark but otherwise impressive.

Now a part of the local dining landscape since late 2017, an under-the-radar opening that has nonetheless amassed good word of mouth despite minimal signage at the re-branded Monte Carlo, guests will find the Steakhouse approximately halfway between parking and Las Vegas Boulevard, eyes immediately in need of adjustment upon opening the door and peering into the foyer.

Self described as a “stylish departure from a traditional Steakhouse,” the feel of a Parisian Speakeasy evoked by polished surfaces, brick-red fabrics and dim-lighting cast by overhead baubles, it was arriving earlier than the rest of large party that seating was temporarily refused by hostesses, a Bar at room’s center instead suggested as a place to wait until “at least half the group arrives.”

Surprised by such halfhearted hospitality, a more Chicago than Las Vegas welcome to the Restaurant which was less than 10% full, it was as directed that leather stools provided comfort for the next thirty minutes, the middle-aged Bartender a pleasant and efficient guy who quickly poured Water as well as Tea alongside a copy of Bavette’s menu.

Informed that all items can be ordered throughout the space, though a true Speakeasy in back adds additional Cocktails, it was after receiving two warm slices of Sourdough that the decision was made to invest $25.95 in a “Griddled Burger with Bacon,” in other words the famous “Au Cheval” Burger featuring two juicy Patties on a fluffy Bun with American Cheese plus Fries at just eighty cents more than the impressive combo costs back east, and without the wait required in New York or Chicago.

Perusing the room surrounded by mirrors and Picasso-esque prints, a table of ten soon more than half full, it was after weighing likes and appetites that an order was requested in three courses, the $17.50 Champagne Smash unfortunately starting things off poorly by offering perhaps three good sips amidst a mountain of crushed Ice entirely overwhelmed by Mint.

Receiving another basket of Bread while waiting, several diners remarking on its supple crumb, it was that same Loaf – toasted – that arrived with two styles of Chevre, the first a sliced Terrine that tastes better than it looks thanks to Duck and cracked Pepper while the other is a more spreadable mixture of melted Cheese, bright Herbs and Tomatoes.

Further flooding the table with three $18-$19 “Whole” Salads, halves also available though only the thick-cut Bacon and thicker slices of Tomato stand out, it was much to guests’ surprise that $24 Bone Marrow featured six roasted pieces plus classic accoutrements and Toast, each component prepared beautifully and arguably on par with Jean Georges Steakhouse as Sin City’s best.

On the whole a fairly quiet room, though time and alcohol would slowly see that change, it was as jazz played overhead that Steaks and Sides arrived, the dry-aged Prime easily outperforming a smaller Filet just as Bavette’s triple-stack of Fried Chicken with Potatoes and thick Gravy demanded extra bites instead of Shortrib Stroganoff made with overcooked Pasta and too much Wine.

Perplexed by the price of sides, Pasta with good Cheddar and bits of Black Truffle only a dollar more than a simple Sweet Potato sold for $15, those seeking spice should consider Creamed Corn prepared “Elote” style with plenty of Chili while guests who cannot get enough green will find Bavette’s crispy Brussels Sprouts with Dijon and Parmesan unquestionably unique.

Rounding out the evening with all four Desserts, the fact that Bavette’s offers neither Espresso nor Drip Coffee equally frustrating as the Restaurant’s policy of offering only “natural” sweeteners, it was long-after first bites of Ice Cream had been taken that a French Press finally appeared, the “Hot Fudge Sundae Royale” fairly benign compared to what other local Steakhouses are doing while Carrot Cake and Lemon Meringue with an enormous top-layer take second place to Sodikoff’s Chocolate Cream Pie that needs every bit of the included Whipped Cream to temper its richness.

THREE STARS: Undoubtedly a beautiful Restaurant, and one where a delicious meal can be had by ordering wisely, Bavette’s Steakhouse & Bar suffers from uneven pricing and occasionally questionable execution plus service that falls short of the standard set elsewhere in Las Vegas.

RECOMMENDED: Sourdough Bread, Griddled Burger, Bacon Roasted Tomato, Roasted Bone Marrow, Bavette’s Spiced Fried Chicken, Truffle Mac & Cheese, Lemon Meringue Pie, Chocolate Cream Pie.

AVOID: Arriving early, expecting the desired Coffee service, Smoked Salmon Caesar lacking any taste of smoke or Salmon, Shortrib Stroganoff, 20x markup Sweet Potato, 50x markup Champagne Smash.

TIP: Servers won’t tell guests, even those taking pictures or straining to see menus, but the brightness of table lamps can be turned up by pressing a button on the bottom.

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

www.bavettessteakhouse.com/las-vegas

July 10, 2019
6:00 PM
by: Uhockey

Metro Pizza on Sky Pointe [9,] Las Vegas NV

Metro Pizza

Bread and Butter

Meatbella – Mozzarella Cheese, Tomato Sauce, Pepperoni, Basil, Meatballs folded in the corners

Detroit-style Red Top – Mozzarella Cheese, Tomato Sauce, Basil, Cheese Lattice

Weekly Special Pizza – Desert Bloom Eco Farm Potatoes, Purple Potatoes, Pesto, Peas, Stracciatella Cheese

Half 86th Street Square Pie – Mozzarella Cheese, Tomato Sauce, Half with Pepperoni

Coconut Gelato, Peanut Butter Gelato

Chocolate Fudge Layer Cake

Although Metro Pizza has its own Social Media handle, (mis)managed by an “influencer” like so many others, those looking for Sin City’s most innovative Pies know to follow @everythingbutanchovies, the personal account of Pizzaiolo Chris Decker who can frequently be found showing off his fresh new ideas at the Sky Pointe location.

Acting as the flagship of John Arena and Sam Facchini’s family of pizzerias since November of 2012, an expansive footprint including Lulu’s Bread & Breakfast allowing for lengthy fermentation of Metro’s beautiful Crust, it is upon entry that guests will find themselves greeted by charming hostesses, a number of seating options offered including booths and tables.

Self-appointed “America’s Neighborhood Pizzeria” since the early eighties, though even today so much more, once seated with a menu the most arduous part of a visit comes down to deciding which direction to venture, a collection of Appetizers competing with Pasta and Salad, though complimentary housemade Bread served piping hot with Butter may be enough for those who prefer save room for an extra Slice or two.

Brought north on this particular day by a pair of pictures from Chef Decker, the first an oft-requested special dubbed “Meatbella,” it is in embrace of #instagram that this oversized Pie fuses a traditional Brooklyn Round with the lesser known “Stella,” a star-shaped edge in this case folded around tender Meatballs with a medium-thin middle capable of standing up to a fold despite plenty of Pepperoni, Mozzarella and Tomatoes.

Moving next to Detroit’s Red Top, the style currently experiencing a renaissance from coast-to-coast, it may come as a surprise to many that something thick and loaded with Cheese eats so light and fluffy, but be that as it may the combination of long leavening and good ingredients yields four exquisite slices, each with great diversity of texture thanks to its caramelized lattice.

Not about to forgo Metro’s world-class Sicilian, the “86th Street Square Pie” now offered in halves, it remains as true today as ever that there is no better example of the genre within five-hundred miles (or more) and eating nearly light as the Red Top there will still be plenty of room to try something as unique as Chris’ bounty from Desert Bloom Eco Farm, this week featuring two types of Potatoes plus Peas, their Tendrils and housemade Pesto.

Saving a bit of space for Dessert, Coconut and Peanut Butter Gelato both creamy and not overly sweet, it was leaving Carrot Cake for another day that Chocolate Fudge instead showed off its extra-moist Crumb and layers of Frosting, the addition of a Hot Fudge drizzle as plated further gilding the proverbial lily.

FIVE STARS: Serving Las Vegas for 37+ years and continuously evolving the concept while slowly growing the brand it would be difficult to say anyone has contributed more to Sin City’s love of Pizza than John Arena, and although any brand featuring more than one space may suffer from inconsistency Metro sets a high standard by rewarding their old customer base with predictable greatness while Chris Decker’s creativity looks towards a new era and without ever neglecting the basics – the same synopsis as always since it warrants repeating.

RECOMMENDED: The 86th Street Square Pie and Coconut Gelato are mandatory, but anything offered as a special from @everythingbutanchovies Social Media feed is worth asking about. Be aware, however, that the Detroit-style requires an hour’s notice.

AVOID: N/A.

TIP: Love Pizza? Consider the Metro Pizzalover’s Club with free Sign-up at Metro Pizzalover’s Club and also check out the calendar of events and specials here.

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

http://metropizza.com/

Posted in Dessert, Food, Ice Cream, Italian, Las Vegas, Metro Pizza, Metro Pizza Centennial, Metro Pizza Sky Pointe, Nevada, Pizza, Pork Tagged 86th Street Square Pie, 86th Street Square Sicilian, All Beef Meatball, All Beef Meatballs, Basil, Beef Meatball, Beef Meatballs, Bread, Bread and Butter, Butter, Cake, Cakes, Cheese, Cheese Lattice, Chocolate, Chocolate Cake, Chocolate Cakes, Chocolate Frosting, Chocolate Fudge, Chocolate Fudge Cake, Chocolate Fudge Cakes, Chocolate Fudge Layer Cake, Chocolate Fudge Layer Cakes, Chocolate Icing, Chris Decker, Coconut, Coconut Gelato, Coconuts, Cream, Crust, Cup n Char, Cup n’ Char Pepperoni, Dark Chocolate, Desert Bloom Eco Farm, Desert Bloom Eco Farm Potato, Desert Bloom Eco Farm Potatoes, Dessert, Desserts, Detr, Detroit Pie, Detroit Pizza, Detroit Red Top, Detroit Red Top Pizza, Detroit Square Style Pie, Detroit Style, Detroit Style Pie, Detroit Style Pizza, Detroit-style Red Top, Detroit-style Red Top Pizza, endoedibles, Food, Foodie, Frosting, Fudge, Gelato, Half 86th Street Square Pie, Ice Cream, Icing, John Arena, Las Vegas, Lattice, Layer Cake, Layer Cakes, LV, Meatball, Meatballs, Meatbella, Meatbella Pizza, Metro, Metro Pizza, Metro Pizza Centennial, Metro Pizza North, Metro Pizza on Sky Pointe, Metro-style Square Pie, Michael Uzmann, Mozzarella, Mozzarella Cheese, Nevada, NV, Pastries, Pastry, PB, Pea, Pea Tendril, Pea Tendrils, Peanut, Peanut Butter, Peanut Butter Gelato, Peanuts, Peas, Pepperoni, Pepperoni Sicilian Pizza, Pepperoni Sicilian Slice, Pesto, Pig, Pizza, Pork, Potato, Potatoes, Purple Potato, Purple Potatoes, Sam Facchini, Sauce, Seed, Seeds, Sicilian, Sicilian Cheese Pie, Sicilian Cheese Pizza with Pepperoni, Sicilian Pie, Sicilian Pizza, Sicilian Slice, Sin City, Stella, Stella Pizza, Stracciatella, Stracciatella Cheese, Sugar, Tendril, Tendrils, Tomato, Tomato Sauce, Tomatoes, Vegas, Weekly Special Pizza

July 6, 2019
6:30 PM
by: Uhockey

Bardot Brasserie [17,] Las Vegas NV

Bardot Brasserie

2018 La Vieille Ferme Rosé

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

Pate en Croute – Pork, Foie Gras, Black Truffle, Aspic, Whole Grain Mustard, Salad

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

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

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

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

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

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

Pop Tarte Flambé – Raclette Cheese, Caramelized Onions, Sauce Bechamel, Smoking Goose Bacon

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

Double Cut Pork Chop – Oak Smoked Duroc Pork, Bacon Lardons, Peas a la Francaise, Baby Carrots, Horseradish Pommes Puree, Grain Mustard Beurre Blanc

Scallops a la Grenobloise – Viking Village Scallops, Sweet Corn, Sungold Cherry Tomatoes, Fava Beans, Sherry Vinegar, Dill, Caper-Brown Butter

Macaroni & Mimolette Gratinee – Sauce Bechamel

Parisian Gnocchi – Semolina Gnocchi, Tete de Moine Cheese, Black Trumpet Mushrooms, Summer Squash, Summer Black Truffle, Squash Blossom Pistou, Spring Onion Soubise

Heritage Chicken Roti – Bobo Farms Chicken, Mushroom Bread Pudding, Green Beans, Sauce Vin Jaune

Loup de Mer Provencal – Wood Roasted Sea Bass, Braised Artichokes, Fennel, Fingerling Potatoes, Nicoise Olive Tapenade, Pommes Allumettes

Rack of Lamb Bohemienne – Charcoal Grilled 8 Bone New Zealand Lamb Rack, Roasted Garlic & Tahini Creamed Spinach, Blenheim Apricot Preserves, Crispy Green Falafel, Ras-El-Hanout

Duck a l’Orange – Pan Roasted Hudson Valley Duck Breast, Sprouting Broccoli, Cauliflower-Turnip Fondant, Scarlet Frills Mustard, Blood Orange, Mandarin Orange Glaze

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

Buttered Green Asparagus

Black Truffle Pommes Puree

Double Espresso

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

Gateau Basque Gooey Butter Cake – Apricot Preserves, Buttermilk Ice Cream

French Toast – Brioche, Vanilla Mascarpone, Almond Brittle, Orgeat Syrup

With temperatures in Las Vegas now surpassing 100ᵒF daily it might seem like Brasserie Fare would be a bit too heavy, but on Saturday, much as they have for over four years, Josh Smith and the team at Bardot again put on a spectacular show complete with old favorites and new plates in tune with the season.

Dining on this day as a party of nine, a range of ages from single digits to senior citizens seated at a long table near the Restaurant’s central display of flowers, it was with greetings from familiar staff that the evening started off with a complimentary pour of Bubbles, the 2018 Rosé crisp and not too sugary which allowed it to pair nicely with starters including ground to order Tartare and a daily special of Pate en Croute with big flavor inside golden Pastry from Sous Chef Ty Clark.

Not even trying to resist Bardot’s city-best Baguette, discs of imported Beurre d’Echire spread liberally over the still-warm center, it was next that a labor intensive Salad of King Crab and Endive competed against two types of Foie Gras for top billing, the Parfait still stunning in terms of texture but “Rossini” even more decadent thanks to braised Beef, Black Truffles and Sauce Bordelaise.

Traveling south for Spanish Octopus with heat and acidity, notes of Saffron perfuming each mouthful, it was not long before old and new ideas arrived on wood, Bardot’s infamous Escargot good as ever inside Puff Pastry with plenty of Garlic and Chef Smith’s bar menu “Pop Tarte” showing whimsy without compromising the classic combination of Cheese, Onions and Bacon with Bechamel added at the end to resemble “Frosting.”

With half of a wood-grilled Lobster rounding out Appetizers, because at Bardot the highlight of many French Restaurants does not need to wait, it was with serviceware reset that Entrees began to arrive steadily, a thick Pork Chop standing up to both Mustard and Horseradish thanks to sourcing and smoking while four plump Scallops from a fleet out of New Jersey shine with natural sweetness amidst a mélange of Summer Produce dressed in Brow Butter, Herbs and Sherry.

Never forgetting vertical Macaronis, though this season’s Semolina Gnocchi with Tete de Moine, Mushrooms and Squash in two forms is also a meatless show-stopper, those looking for lighter options may also wish to investigate Roasted Organic Chicken served alongside Sauce Vin Jaune or all-new Sea Bass served with crispy Skin, fried Potatoes and a subtle hint of licorice.

Not lacking in accoutrements, the Chicken’s cast-iron crock of Bread Pudding and brilliant green Falafel offered with eight Bones of New Zealand Lamb both particularly worth mentioning, it was as Chef Smith carefully carved Beef Wellington tableside that guests delved into Duck Breast brightened by Citrus, though no matter how good the Fowl with crispy Skin there is still no better dish in Sin City than Bardot’s Prime Beef protected by Puff Pastry and served with Foie Gras-Madeira Veloute.

Seventeen plates and three sides in at this point, several of the Appetizers additionally ordered double, it was refreshed by Espresso that Dessert came next, a special request for Brunch’s French Toast granted and predictably wowing first timers while old favorites such as the signature Chocolate Macaron, Espresso Crème Brulee and “Cheesecake” Mille Feuille rightfully retain their place amidst newer additions such as Strawberry Shortcake Baked Alaska flambéed tableside.

Frequently honored to ‘test’ new ideas, Chef Smith describing “Gateau Basque Gooey Butter Cake” as the fusion of his Grandmother’s all-American recipe with a Basque classic, it should seem fairly obvious to those familiar that the addition of Cream Cheese and even more Butter to something already rich is over-the-top indulgent, while the Pineapple Tarte Tatin introduced in March remains arguably Bardot’s best new dish of 2019 thanks to its diversity of taste, texture and temperature.

FIVE STARS: Already America’s best Bistro or Brasserie, Summer 2019 sees Bardot at Aria continue to evolve by seamlessly integrating classic technique and clever ideas into elegant plates that look and taste as good as what one will find throughout Europe.

RECOMMENDED: Foie Gras Parfait, Pate en Croute, Seared Foie Gras Rossini, Pop Tarte Flambé, Parisian Gnocchi, Heritage Chicken Roti, Duck a l’Orange, Beef Wellington, Strawberry Shortcake Baked Alaska, Cheesecake Mille Feuille, Pineapple Tarte Tatin, French Toast.

AVOID: N/A.

TIP: Pate en Croute was a daily special, Pop Tarte Flambé soon to join the Bar Menu and Gateau Basque Gooey Butter Cake a work in progress.

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

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

Posted in Bardot, Bardot Brasserie, Bread Basket, Bread Pudding, Coffee, Crab, Croissant, Croissants, Dessert, Foie, Foie Gras, Food, French Toast, Gnocchi, Ice Cream, Las Vegas, Lobster, Macaron, Macaroon, Nevada, Octopus, Pork, Tasting Menu, Truffle, Truffles Tagged 2018 La Vieille Ferme Rosé, 20oz USDA Prime Filet, Almond Brittle, Apricot, Apricot Preserves, Aria, Aria Resort & Casino, Aria Resort and Casino, Aspic, Baby Carrots, Baby Spinach, Bacon, Bacon Lardons, Baguette, Baked Alaska, Banyuls Vinegar, Bardot, Bardot Baguette, Bardot Baguette with Beurre d’echire A.O.C. and Sel Gris, Bardot Brasserie, Bardot French Toast, Bass, Beef, Beef Bourguignon, Beef Tartare, Beef Wellington, Beef Wellington for Two, Belgian Endive, Beurre, Beurre d’echire, Beurre d’echire A.O.C., Black Truffle, Black Truffle Pommes Puree, Black Truffles, Black Trumpet Mushrooms, Blenheim Apricot Preserves, Blood Orange, Bobo Farms Chicken, Braised Artichokes, Brandied Cherries, Bread, Brioche, Butter, Buttered Green Asparagus, Buttermilk, Buttermilk Ice Cream, Cake, Cakes, Candied Rhubarb, Caper Aioli, Caper-Brown Butter, Caramel, Caramelized Onions, Caramelized Puff Pastry, Carrots, Cauliflower-Turnip Fondant, Charcoal Grilled 8 Bone New Zealand Lamb Rack, Chartreuse-Garlic Butter, Cheese, Cheesecake Mille Feuille, Chicken, Chip, Chips, Chocolate, Chocolate Ganache, Chocolate Macaron, Chorizo Escabeche, Cinnamon, Coffee, Cognac, Cookie, Cookies, Corn, Cornichons, Cow, Cows, Cream, Creme Brulee, Crème Dijonnaise, Crispy Green Falafel, Croissant Crumbs, Dark Chocolate, Dessert, Desserts, Dill, Donut, Donuts, Double Cut Pork Chop, Double Espresso, Doughnut, Doughnuts, Duck, Duck a l’Orange, Duck Liver, Echire, Echire Butter, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Escargot Bardot, Escargots Bardot, Espelette Chili, Espresso, Espresso Crème Brulee, Fava Beans, Fennel, Filet, Filet of Beef, Fines Herbes, Fingerling Potatoes, Fish, Foie, Foie Gras, Foie Gras Parfait, Foie Gras-Madeira Veloute, Food, Foodie, French Chocolate Cookie, French Toast, Fresh Beignets, Fromage Blanc Pastry Cream, Gateau Basque, Gateau Basque Gooey Butter Cake, Gaufrette, Gaufrette Potato Chip, Gaufrette Potato Chips, Gaufrettes, Gnocchi, Gooey Butter Cake, Grain Mustard Beurre Blanc, Green Asparagus, Green Beans, Harry’s Berries Strawberry, Herbed Bread Crumbs, Heritage Chicken Roti, Horseradish Pommes Puree, House Brioche, Ice, Ice Cream, JD Ontiveros, Josh Smith, King Crab & Endive Salad, La Vieille Ferme Rose, Lamb, Las Vegas, Lavender Toasted Meringue, Lemon, Lemons, Liver, Lobster, Lobster Thermidor, Loup de Mer Provencal, LV, Macaroni & Mimolette Gratinee, Mandarin Orange Glaze, Michael Mina, Michael Uzmann, Mille Feuille, Mushroom Bread Pudding, Mushroom Duxelles, mustard, Nevada, Nicoise Olive Tapenade, NV, Oak Smoked Duroc Pork, Octopus a la Basquaise, Onion, Onions, Orange, Orgeat Syrup, Pan Roasted Hudson Valley Duck Breast, Parisian Gnocchi, Parmesan Cheese, Pasta, Pastries, Pastry, Pate, Pate en Croute, Peas, Peas a la Francaise, Pepper, Peppers, Pig, Pineapple Tarte Tatin, Pommes Allumettes, Pop Tarte Flambé, Pork, Potato, Potato Chip, Potatoes, Preserves, Prime Beef, Prime Filet, Prime Filet of Beef, Prosciutto di Parma, Puff Pastry, Rack of Lamb Bohemienne, Raclette Cheese, Ras el Hanout, RLM Comte Cheese, Roasted Garlic & Tahini Creamed Spinach, Rose, Rose Wine, Ruby Port Gelee, Saffron Rouille, Salad, Salads, Salted Caramel, Sauce, Sauce Bechamel, Sauce Bordelaise, Sauce Verte, Sauce Vin Jaune, Scallops a la Grenobloise, Scarlet Frills Mustard, Seared Foie Gras Rossini, Seared Millet Cake, Sel, Sel Gris, Semolina Gnocchi, Sheep, Sherry Vinegar, Sin City, Smoking Goose Bacon, Sparkling Wine, Spring Onion Soubise, Sprouting Broccoli, Squash Blossom Pistou, Steak, Steak Tartare, Strawberry Shortcake Baked Alaska, Sugar, Summer Black Truffle, Summer Squash, Sungold Cherry Tomatoes, Sweet Corn, Tarbais Beans, Tart Tatin, Tartare, Tasting Menu, Tete de Moine Cheese, Toasted Hazelnuts, Tomato, Tomatoes, Truffle, Truffles, Turbinado Croquant, Ty Clark, USDA Prime Filet of Beef, Valrhona Chocolate Mousse, Vanilla, Vanilla Bean Ice Cream, Vanilla Mascarpone, Vegas, Viking Village Scallops, Warm Caramelized Pineapple, Whole Grain Mustard, Wild Burgundy Snails in Puff Pastry, Wine, Wood Grilled Maine Lobster, Wood Grilled Spanish Octopus, Wood Roasted Sea Bass, Yolk, Yolks

July 6, 2019
11:00 AM
by: Uhockey

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

India Oven Masala Bar & Grill

Mango Lassi

Vegetable Samosa, Vegetable Pakora, Idli Masala, Upma, Coconut Chutney, Tamarind Chutney

Masal Dosa, Sambar

Butter Naan

Tandoori Chicken, Butter Chicken, Basmati Rice, Yellow Dal, Chana Masala

Vegetable Korma, Saag Paneer, Goat Curry, Basmati Rice, Vegetable Samosa

Aloo Gobi, Chicken Curry, Housemade Pickles

Garlic Naan

Kheer, Mango Pudding, Tamarind Chutney

Located on East Flamingo near Maryland Parkway, an area close to UNLV that features substantial competition, India Oven Masala Bar & Grill continues to perform at a very high level under the ownership of Ulzan Mehta.

A union of prior occupant Indian Oven and the Strip’s India Masala, the interior elegantly decorated with Icons and familiar images such as the Taj Mahal, it is daily from 11:00am until 3:00pm that the Restaurant offers its Buffet Lunch, purportedly Las Vegas’ most abundant and on any given day sporting upwards of thirty choices.

Embracing flavors from both North and South India, the $12.99 price within a few dollars of other similar spots but at India Oven Masala Bar & Grill inclusive of bottomless Mango Lassi, it was while sipping the creamy concoction that options were perused, a live-action station turning out fresh, fluffy Naan topped in Butter or Garlic, or golden Dosa for those avoiding Animal products.

Catering to a part of town filled with students and doctors, many of each Indian by descent but the Restaurant’s clientele otherwise quite diverse, it was as music played lightly over Cricket on television that plate one was filled, fried items including Pakora and Samosa both light with oil and bright with seasoning while fermented Rice Cakes were tender and uniquely presented with Curry flavors that paired well to chunky Coconut Chutney.

Making everything on-site from scratch, the Samosa’s inclusion of Caramelized Onions adding an unexpected degree of complexity that compelled eating two more, it is on weekends that guests will also find Upma, the savory Porridge here far better than at Mint while Masala Dosa compare favorably whether enjoyed with or without Tamarind-heavy Sambar.

Next taking a look at two types of Chicken, both Legs and Wings from the tandoor as well as the classic Butter version performing on par with others throughout Las Vegas, a big surprise was Ulzan’s Chana Masala with larger than average Chickpeas that maintain a firm texture despite being cooked slowly amidst Tomatoes, Garlic and Peppers.

Happy with Dal perfumed by Ginger, but less with Spinach lacking the textural variance typically imparted by cubes of Cheese, guests adhering to Vegetable-based diets will also do well to investigate creamy Vegetable Korma or Aloo Gobi teaming with Cauliflower, though the omnivorous should be sure to try those while also saving room for both Chicken and bone-in Goat Curry.

Taste buds sent reeling by housemade Pickles, the intense salinity plus unripe-Mangos immediately cleansing the palate in preparation for Dessert, it was following a bit more Bread topped in Tamarind Chutney that two small bowls delighted, Kheer well-prepared and fragrant with Cardamom while Mango Pudding defined the word smooth without being overly sweet, save for occasional bites of whole Fruit including Cherries.

FOUR AND A HALF STARS: Visited once for dinner, and utilized for catering several times since, the Lunch Buffet at India Oven Masala continues to show Ulzan Mehta’s commitment to value and quality with a delicious array of options including made-to-order Naan and Dosa plus bottomless Mango Lassi for just $12.99.

RECOMMENDED: Mango Lassi, Vegetable Samosa, Vegetable Pakora, Coconut Chutney, Tamarind Chutney, Masal Dosa, Butter Naan, Chana Masala, Vegetable Korma, Goat Curry

AVOID: Sambar needed a touch less Tamarind, Saag Paneer needed a bit more texture.

TIP: Free Fountain Drink with Yelp Check-In, 15% off Buffet for first responders and students daily.

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

www.indiamasalalasvegas.com

Posted in Buffet, Dessert, Food, India Oven Masala, India Oven Masala Bar & Grill, India Oven Masala Bar and Grill, Las Vegas, Nevada Tagged Almond, Almonds, Aloo Gobi, asafetida, Basmati Rice, Batter, Bread, Broth, Buffet, Butter, Butter Chicken, Butter Naan, Butter Naan Bread, Caramelized Onion, Caramelized Onions, Cardamom, Cashew, Cashews, Cauliflower, Chana, Chana Masala, Cheese, Cherries, Cherry, Chick Pea, Chick Peas, Chicken, Chicken Curry, Chickens, Chickpea, Chickpea batter, Chickpeas, Chiles, Chili, Chili Pepper, Chili Peppers, Chilis, Chutney, Coconut, Coconut Chutney, Coconut Milk, Coconuts, Coriander, Coriander Seed, Cream, Cumin, Curry, Dal, Dessert, Desserts, Dosa, endoedibles, Fenugreek, fenugreek seed, fenugreek seeds, Fermented Rice, Food, Foodie, Garam Masala, Garlic, Garlic Naan, Garlic Naan Bread, Ghee, Ginger, Goat, Goat Curry, Grape, Grapes, Gravy, Green Chili, Green Chili Pepper, Green Chili Peppers, Green Chilis, Housemade Pickle, Housemade Pickles, Idli, Idli Masala, India Oven Masala, India Oven Masala Bar & Grill, India Oven Masala Bar and Grill, Kheer, Korma, Las Vegas, Lemon, Lemons, Lentil, Lentils, LV, Maida, Mango, Mango Lassi, Mango Pudding, Mangoes, Mangos, Masal, Masal Dosa, Masala, Michael Uzmann, Milk, Naan, Naan Bread, Nevada, Nut, Nuts, NV, Onion, Onions, Pakora, Pakoras, Paneer, Paneer Cheese, Pea, Peas, Pepper, Peppers, Pickle, Pickles, Porridge, Potato, Potatoes, Pudding, Red Chili, red chilies, Red Chilis, Rice, Saag, Saag Paneer, Sambar, Samosa, Samosas, Sauce, Seed, Seeds, Sin City, Spinach, Split Peas, Sugar, Tamarind, Tamarind Broth, Tamarind Chutney, Tandoori Chicken, Tomato, Tomatoes, Ulzan Mehta, unripe Mango, unripe Mangoes, unripe Mangos, Upma, Vegas, Vegetable, Vegetable Korma, Vegetable Pakora, Vegetable Samosa, Vegetables, Yellow Dal, yellow lentil, yellow lentils, Yogurt

July 4, 2019
6:00 PM
by: Uhockey

Scotch 80 Prime [2,] Las Vegas NV

Scotch 80 Prime

Coffee

Strawberry Rhubarb Crostata – Orange Blossom Ice Cream

Vanilla Bean Crème Brûlée – Seasonal Berries, Crystallized Sugar

Blueberry Lemon Cheesecake – Graham Cracker Crust, Lemon Curd, Blueberry Leather

Vegan Almond Coconut Tart – Mango, Blackberries

Scotch & Cigar – Smoked Semifreddo, Espresso Panna Cotta, Orange Cream, Toasted Hazelnuts, Coffee Cake

Chocolate Layer Cake – Chocolate Cake, Dark Chocolate Icing, Vanilla Bean Milk

Sorbet Tasting – Cantaloupe Sorbet, Lychee Sorbet, Guava Sorbet, Dark Cherry, Tuile

Warm Butter Toffee Cake – Toffee Sauce, Crème Fraîche Ice Cream

Banana Bread Pudding – Banana Bread, White Chocolate, Kahlúa Caramel

Tableside Fire & Ice Banana Split – Hand-turned Vanilla Bean Ice Cream, Caramelized Bananas all the Fun Toppings (Oreo Dust, Caramel, Fudge, Salted Peanuts, Boozy Cherries, Maraschino Cherries, M&Ms, Brownie Bites)

Chocolates – Dark Chocolate Salted Caramel, Milk Chocolate Salted Caramel, Crème de Menthe Chocolate, Crispy Chocolate

Although Scotch 80 Prime has yet to achieve the acclaim of its predecessor, a recent change at the top suggests big things are coming, longtime N9NE Steakhouse Chef Barry Dakake’s departure making way for Daniel Ontiveros while the Pastry program has already been overhauled by former Andre’s and Alize star Tammy Alana.

Now part of Sin City’s culinary landscape for nearly fourteen months, The PALMS “From Dust to Gold” revamp since yielding Vetri Cucina, Kaos, Mabel’s and more, it is at the Casino’s east end that guests will find the Steakhouse lined in art and scantily clad ladies, the former from names like Hirst and Basquiat and the latter pouring drinks in dresses that seemingly defy the laws of physics.

Undoubtedly built to be beautiful, gold and marble the room’s dominant elements beyond all the paintings, it was shortly after seating in a plush booth that servers stopped by, water and Coffee both provided and continually kept full as Aerosmith played overhead at modest volume.

Visited next by PALMS Executive Chef Steve Barr, he and Daniel currently working the kitchen and exploring new ideas for an upcoming menu change, it was not long before Chef Tammy stopped by to describe her approach to Scotch 80, a total of ten items including three hold-overs from Thomas Bell who departed on good terms to pursue other opportunities.

Served in two courses, the first all of Chef Alana’s new additions, guests were immediately challenged with where to start, a distaste for melted Ice Cream inevitably suggesting the elegant Strawberry Rhubarb Crostata perfumed by Orange Blossoms followed by the soon-to-be signature “Scotch & Cigar” that riffs on the idea of Tiramisu with developed notes of smoke in the glass and a crispy Cocoa stogie intended to be dunked like a Cookie.

Catering to less-adventurous palates with classic Crème Brûlée, the elongated form a throwback to Tammy’s days fifty-six floors above and just as delicious, fans of Chocolate will also not be let down by Layer Cake featuring moist Sponge and smooth Ganache given added texture by Pastry shards plus a glass of Vanilla Milk to tame the richness.

Lighter by way of seasonal Sorbet, the Guava particularly impressive, Chef Bell’s sizable Chocolate Peanut Butter Cream Pie next found itself re-imagined as Blueberry Cheesecake brightened by Citrus while guests avoiding all Animal products will be fortunate to indulge in an Almond Coconut Tart topped with Mango cut like a flower by Blackberries from Harry’s family farm in California.

Wise to keep Banana Bread Pudding and Butter Toffee Cake, both served warm and sharable for just $12, the tableside show of “Fire & Ice” Banana Split will set diners back 3x more to witness a bit of modernist technique, though this time moreso than prior the base was satin-smooth while the addition of Hot Fudge plus Salty Caramel Sauce made a big difference in addition to the other “Fun Toppings.”

FIVE STARS (DESSERT, SCENE AND SERVICE): Although Scotch 80 Prime debuted strong in May of 2018 the menu has been slow to change, a Chef shuffle surely part of the reason but the hiring of Andre’s Pastry maven Tammy Alana already offering guests a great reason to visit while a savory revamp from Chefs Steve Barr and Daniel Ontiveros is soon to follow.

RECOMMENDED: Strawberry Rhubarb Crostata, Blueberry Lemon Cheesecake, Scotch & Cigar, Chocolate Layer Cake, Banana Bread Pudding.

AVOID: Not technically something to avoid, but more a question of cost and capacity, the guests’ love of Ice Cream and showmanship will dictate the “worth” of a $36 Banana Split versus up to three alternative Desserts from Chef Tammy.

TIP: Having only recently completed the Scotch 80 Prime menu Mrs. Alana’s next project will be Pastries and Desserts at The PALMS’ 24-hour Lucky Penny.

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

www.palms.com/eat-and-drink/scotch-80-prime

Posted in Bread Pudding, Coffee, Dessert, Food, Ice Cream, Las Vegas, Nevada, Scotch 80 Prime, Tasting Menu, Tiramisu Tagged all the Fun Toppings, Almond, Almonds, Banana, Banana Bread, Banana Bread Pudding, Banana Split, Banana Split Sundae, Bananas, Berries, Berry, Blackberries, Blackberry, Blossom, Blossoms, Blueberries, Blueberry, Blueberry Leather, Blueberry Lemon Cheese cake, Blueberry Lemon Cheesecake, Boozy Cherries, Boozy Cherry, Bread, Bread Kahlúa, Bread Pudding, Brownie, Brownie Bite, Brownie Bites, Brownies, Butter, Cake, Cakes, Cantaloupe, Cantaloupe Sorbet, Caramel, Caramelized Banana, Caramelized Bananas, Cheese, Cheese Cake, Cheesecake, Cherries, Chocolate, Chocolate Brownie, Chocolate Brownies, Chocolate Cake, Chocolate Cakes, Chocolate Frosting, Chocolate Fudge, Chocolate Ganache, Chocolate Icing, Chocolate Layer Cake, Chocolates, Cinnamon, Cocoa, Coconut, Coconuts, Coffee, Coffee Cake, Cookie, Cookies, Cracker, Crackers, Cream, Creme, Creme Brulee, Crème de Menthe, Crème de Menthe Chocolate, Crème Fraiche, Crème Fraiche Ice Cream, Crispy Chocolate, Crostata, Crust, Crusts, Crystallized Sugar, Curd, Custard, Daniel Ontiveros, Dark Cherries, Dark Cherry, Dark Chocolate, Dark Chocolate Frosting, Dark Chocolate Icing, Dark Chocolate Salted Caramel, Dessert, Desserts, Dust, endoedibles, Espresso, Espresso Panna Cotta, Fire & Ice Banana Split, Food, Foodie, Frosting, Fudge, Fudge Brownie, Fudge Brownies, Fun Toppings, Ganache, Graham, Graham Cracker, Graham Cracker Crust, Graham Crackers, Grahams, Guava, Guava Sorbet, Hand-turned Ice Cream, Hand-turned Vanilla Bean Ice Cream, Harry's Berries, Harry’s Berries Strawberry, Harry’s Berry, Harry’s Strawberries, Hazelnut, Hazelnuts, Hot Fudge, Hot Sticky Toffee Pudding, Ice Cream, Icing, Joe Kudrak, Joseph Kudrak, Kahlúa, Kahlúa Caramel, Las Vegas, Layer Cake, Leather, Lemon, Lemon Curd, Lemons, LV, Lychee, Lychee Sorbet, M&M, M&Ms, Mango, Mangoes, Mangos, Maraschino, Maraschino Cherries, Maraschino Cherry, Maraschinos, Melon, Melon Sorbet, Melons, Michael Uzmann, Milk, Milk Chocolate, Milk Chocolate Salted Caramel, Mint, Mints, Nevada, NV, Orange, Orange Blossom, Orange Blossom Ice Cream, Orange Blossoms, Orange Cream, Oranges, Oreo, Oreo Cookie, Oreo Cookies, Oreo Dust, Oreos, Palms, Panna Cotta, Pastries, Pastry, Peanut, Peanuts, Pie, Pies, Pudding, Rhubarb, Salt, Salted Caramel, Salted Peanut, Salted Peanuts, Salty Caramel, Sauce, Scotch & Cigar, Scotch 80 Prime, Seasonal Berries, Semifreddo, Sin City, Smoked Semifreddo, Sorbet, Sorbet Tasting, Sour Cherries, Sour Cherry, Steve Barr, Sticky Toffee, Sticky Toffee Cake, Sticky Toffee Pudding, Strawberries, Strawberry, Strawberry Rhubarb Crostata, Sugar, Sundae, Sundaes, Tableside Fire & Ice Banana Split, Tammy Alana, Tart, Tarts, Tasting Menu, The Palms, Tiramisu, Toasted Hazelnut, Toasted Hazelnuts, Toffee, Toffee Cake, Toffee Sauce, Topping, Toppings, Tuile, Vanilla, Vanilla Bean, Vanilla Bean Crème Brûlée, Vanilla Bean Milk, Vanilla Beans, Vanilla Milk, Vegan, Vegan Almond Coconut Tart, Vegas, Warm Butter Toffee Cake, Whipped Cream, White Chocolate

July 4, 2019
11:00 AM
by: Uhockey

Herringbone [13,] Las Vegas NV

Herringbone

My Jack It’s Smashing – Jack Daniel’s, Domaine de Canton, Grapefruit, Ginger Syrup, Lemon, Mint

Lynchburg Lemonade – Jack Daniel’s, Elderflower Liqueur, Lemonade

Tiger Prawns, Snow Crab Legs, Maine Lobster Tails, Shark Sauce

BBQ Cornish Game Hen, Whole Hog Lechon, Loaded Mashed Potatoes, Cornbread

Smoked Shortribs, Spare Ribs, Macaroni and Cheese, Housemade Pickles, Bourbon BBQ Sauce, Watermelon-Truffle Sauce

Pulled Pork, Potato Salad, Cole Slaw, Loaded Mashed Potatoes, Cornbread, Cowboy Beans with Lardons

Key Lime Pie, Red Velvet Whoopie Pie, Banana Cream Pie Parfait, Chocolate Cake Pop

Peach Cobbler

Vanilla Ice Cream with Warm Caramel and Chocolate Pearls

A recurrent favorite for everything from birthdays to The Superbowl it was in celebration of America’s independence that three guests attended Herringbone’s 4th of July Backyard BBQ, an 11:00am until 10:00pm event held across interior and outdoors complete with live music and as much great Food as guests would like to eat.

Now under MGM management for over a month, the transfer from Hakkasan as yet yielding no obvious difference but upcoming changes rumored, it was with greetings from Ceferin Oliva that diners were welcomed to the party, he and Doug Solomon continuing to lead one of the city’s most underrated service teams.

Billed at $59 per patron, a cost similar to Herringbone’s weekend Brunch, it was after obtaining seats that the spread was perused, less variety than Saturday and Sunday made up for by several new dishes including roasted whole Hogs stuffed with an array of Herbs and served with crispy Skin overlying supple flesh protected by a thick Fat layer.

Prepared by Chefs Marty Red DeLeon Lopez and Nyko Christian, both men sweating in the sun alongside their team while preparing Ribs, Salmon and delectable Cornish Hens perfumed by Lemongrass, it was inside air conditioned environs that Bartenders crafted special Jack Daniel’s Cocktails, the Lynchburg Lemonade a deceptively easy sipper and “My Jack It’s Smashing” a perfect complement to everything served thanks to bright Citrus and Ginger.

Expectedly offering quality Shellfish, no Oysters but plenty of Shrimp, Crab and Lobster, sides also shined with American heritage, the “Loaded” Pommes Puree and Beans with Bacon particularly good, though so too were housemade Pickles, Pulled Pork and chilled Potato Salad graciously devoid of Mustard.

Taking seconds of both Lechon as well as spoon-tender Short Ribs, not to mention four Cornbread Muffins with Butter and sweetness in great balance, Dessert also fared well with Key Lime Pie and Banana Cream Parfaits each deserving attention, though the individual mini-Cobblers were pointless and messy when capacity and calories could be better spent on housemade Ice Cream with a variety of Toppings.

N/A: Difficult to rate as a one-off event that was very poorly marketed by MGM Public Relations, suffice it to say that those fortunate enough to attend received quite a treat and considering price, quality, service and setting it would be difficult to name a better way to celebrate America on the Strip than at Herringbone.

RECOMMENDED: BBQ Cornish Game Hen, Whole Hog Lechon, Pulled Pork, Tiger Prawns, Loaded Mashed Potatoes, Cornbread, Pickles, Cowboy Beans, Key Lime Pie, Banana Cream Pie Parfait.

AVOID: Mac & Cheese was pretty basic and the Peach Cobbler’s presentation was frankly awful with chunks of Fruit nearly the same size as their service vessel.

TIP: Brunch runs 10:00am to 3:00pm Saturday and Sunday with similar all you can eat format and even greater variety.

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

www.herringboneeats.com

Posted in Cornbread, Crab, Dessert, Food, Herringbone, Ice Cream, Las Vegas, Lobster, Nevada, Pork, Truffle, Truffles Tagged Aria, Aria Resort & Casino, Aria Resort and Casino, AYCE, Bacon, Baked Bean, Baked Beans, Banana, Banana Cream Pie, Banana Cream Pie Parfait, Bananas, Barbecue, Barbecue Sauce, Barbeque, Barbeque Sauce, BBQ, BBQ Bean, BBQ Beans, BBQ Cornish Game Hen, BBQ Pork, BBQ Sauce, Bean, Beans, Beef, Bourbon, Bourbon BBQ Sauce, Bread, Bread Crumb, Bread Crumbs, Breadcrumb, Breadcrumbs, Brown Sugar, Buffet, Butter, Cabbage, Cake, Cake Pop, Cake Pops, Cakes, Caramel, Carrot, Carrots, Ceferin Oliva, Cheddar, Cheddar Cheese, Cheese, Chive, Chives, Chocolate, Chocolate Cake, Chocolate Cake Pop, Chocolate Cake Pops, Chocolate Pearl, Chocolate Pearls, Cinnamon, Cobbler, Cocktail, Cocktails, Cole Slaw, Coleslaw, Cookie, Cookies, Corn Bread, Cornbread, Cornbread Muffin, Cornbread Muffins, Cornichon, Cornichons, Cornish Game Hen, Cornish Hen, Cow, Cowboy Bean, Cowboy Beans, Cowboy Beans with Lardons, Cows, Crab, Crab Leg, Crab Legs, Crabs, Cream, Cream Cheese, Cream Cheese Frosting, Cream Cheese Icing, Cucumber, Cucumbers, Dark Chocolate, Dessert, Desserts, Dill, Domaine De Canton, Doug Solomon, Elderflower, Elderflower Liqueur, Elderflowers, endoedibles, Food, Foodie, Frosting, Fruit, Fruits, Ginger, Ginger Syrup, Grapefruit, Grapefruits, Hen, Herringbone, Herringbone LV, Hog, Housemade Pickle, Housemade Pickles, Ice Cream, Icing, Jack Daniel's No. 7, Jack Daniel's No. 7 Whiskey, Jack Daniel's No. 7 Whisky, Jack Daniel's Whisky, Jack Daniels, Jack Daniel’s Whiskey, Key Lime, Key Lime Pie, Key Limes, Lardon, Lardons, Las Vegas, Lechon, Lemon, Lemonade, Lemongrass, Lemons, Lime, Limes, Liqueur, Loaded Mashed Potato, Loaded Mashed Potatoes, Lobster, Lobster Tail, Lobster Tails, Lobsters, LV, Lynchburg Lemonade, Mac & Cheese, Mac and Cheese, Macaroni, Macaroni & Cheese, Macaroni and Cheese, Maine Lobster, Maine Lobster Tail, Maine Lobster Tails, Maine Lobsters, Marty Lopez, Marty Red DeLeon Lopez, Mashed Potato, Mashed Potatoes, Mayo, Mayonnaise, Michael Uzmann, Mint, Mints, Muffin, Muffins, My Jack It’s Smashing, Nevada, NV, Nyko Christian, Onion, Onions, Parfait, Pasta, Pastries, Pastry, Peach, Peach Cobbler, Peaches, Pepper, Peppers, Pickle, Pickles, Pie, Pies, Pig, Pork, Pork Rib, Pork Ribs, Potato, Potato Salad, Potatoes, Prawn, Prawns, Pulled Pork, Red Velvet, Red Velvet Cake, Red Velvet Whoopie Pie, Rib, Ribs, Salad, Salads, Sauce, Shark Sauce, Short Rib, Short Ribs, Shortrib, Shortribs, Shrimp, Shrimps, Sin City, Slaw, Smoked Shortrib, Smoked Shortribs, Snow Crab, Snow Crab Leg, Snow Crab Legs, Snow Crabs, Sour Cream, Spare Rib, Spare Ribs, Streusel, Sugar, Syrup, Tiger Prawn, Tiger Prawns, Tomato, Tomatoes, Truffle, Truffles, Vanilla, Vanilla Ice Cream, Vanilla Ice Cream with Warm Caramel and Chocolate Pearls, Vegas, Warm Caramel, Watermelon, Watermelon-Truffle Sauce, Watermelons, Whole Hog, Whole Hog Lechon, Whoopie Pie, Whoopie Pies

June 29, 2019
5:00 PM
by: Uhockey

Locale Italian Kitchen (Media Dinner,) Las Vegas NV

Locale Italian Kitchen

Aperol Spritz

Crostini, Cetara Anchovy, Red Pepper Mostarda, Local Oregano

Pork “Wings”, Balsamic Vinegar, Pickled Mustard, Fresh Horseradish

Charred Octopus, Crispy Yukon Gold Potatoes, ‘Nduja, Marinated Peperonata

Guancia Fritti ‘Alla Amatriciana’, Onion Marmelatta, Guanciale, Pecorino Cheese

Mozzarella Tasting of Bufala, Di Stefano Burrata, Fiore di Latte, Tomato Jam, Cantabrico Anchovy, Mint Pistachio Pesto

Linguine with Mussels, Marjoram, Oven Roasted Tomatoes, Fresno Chili

Ricotta & Mint Ravioli, Braised Rabbit Ragu, Pancetta, Tuscan Mint

Housemade Garganelli, Braised Oxtail, Celery Leaf, Orange

Pollo al Forno, Bobo Farms Chicken, Polenta, Peperonata

Pan Seared Arctic Char, Oven Braised Leeks, Crispy Garlic, Mint, Calabrian Chili

12oz. Grilled New York Strip, Grilled Lemon, Bitter Greens ‘Caesar’

Torta Caprese Flourless Chocolate Cake, Strawberries / Plantation Rum Budino, Fried Rosemary, Caramel

Only open for eight days, but poised to establish itself as a destination in southwest Las Vegas, Locale Italian Kitchen hosted a Media dinner on Saturday featuring a baker’s dozen dishes from former Carnevino and Eataly Chef Nicole Brisson.

Setting out to explore the sort of Food one might find in rural Italy, artisan imports alongside locally-sourced Meats and Produce building a menu comprising Pizzas, Pastas, Appetizers and Entrees, it is at the far end of a complex also containing Albertson’s that guests will find Locale, the interior best described as modern barn-house right down to the doors.

High-ceilinged but not overly large, just seventy-five seats between the main dining room and bar area, it is via partnership with Andy Hooper of Black Sheep that Locale aims to bring guests a relaxed experience with quality cuisine at a fair price, the Aperol Spritz from Mixologist Erin Hall a good place to start as Antipasti including Crostini with Anchovies and crispy Pork brightened by Balsamic play elegantly off sparkling Citrus.

Less impressed by overcooked Octopus, an ingredient Chef Brisson previously executed with great dexterity inside the Palazzo, it was right back on track that Pork Jowl thrilled as Fritters next to Onion Jam though the $20 Mozzarella Tasting would have benefited from an element of contrast, whether that be Bread, Pickles or perhaps Olives.

Prone to gauge the quality of an Italian Kitchen by its Pasta, even a Steakhouse like Carnevino, course two offered three distinct ideas that performed above average, the Linguini a touch limp without a lot of heat though the Mussels were good, while housemade Ravioli and Garganelli were well-Sauced but more noteworthy for their respective Noodles than the Ragu, particularly as relates to the former which needed a bit more Salt or Pancetta.

Described on the website as “Meat-centric” it should be no surprise that Secondi make up large portion of Locale’s menu, and although neither the New York Strip’s price nor heritage will send guests reeling the flavor is good, though better bites are found in intrepid Arctic Char cooked perfectly amidst Leeks and Chilis as well as organic Chicken that is tender and complexly seasoned atop toothsome Cornmeal.

Not yet publishing a Dessert menu, but finishing the meal with Flourless Chocolate Cake and boozy Pudding made even better by housemade Caramel perfumed with Rosemary, this early look at Locale shows potential for greatness, and given Nicole’s track record there’s little doubt Mountain’s Edge is already better for hers and Mr. Hooper’s presence.

N/A: Obviously unfair to judge such an event, Locale clearly has its sights set on becoming not only a neighborhood Restaurant but something more, and thus some time plus a party smaller than forty would probably be a better way to properly gauge the dishes individually.

RECOMMENDED: Crostini, Guancia Fritti, Housemade Garganelli, Pollo al Forno, Pan Seared Arctic Char, Plantation Rum Budino.

AVOID: Octopus, Linguine.

TIP: Dinner Daily from 4:30-10:00pm

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

www.localelv.com

Posted in Dessert, Food, Italian, Las Vegas, Locale, Locale Italian Kitchen, Nevada, Octopus, Pork, Tasting Menu Tagged 12oz. Grilled New York Strip, Alla Amatriciana, Anchovies, Anchovy, Andy Hooper, Aperol, Aperol Spritz, Arctic Char, Arctic Char Fish, balsamic, Balsamic Vinegar, Beef, Bitter Greens, Bitter Greens ‘Caesar’, Bobo Farms, Bobo Farms Chicken, Braised Leek, Braised Leeks, Braised Oxtail, Braised Rabbit, Braised Rabbit Ragu, Bread, Breast, Breasts, Budino, Bufala Mozzarella, Bufala Mozzarella Cheese, Burrata, Burrata Cheese, Butter, Caesar, Caesar Dressing, Caesar Salad, Cake, Cakes, Calabrian Chili, Calabrian Chilis, Calabrian Sausage, Cantabrico Anchovies, Cantabrico Anchovy, Caramel, Celery, Celery Leaf, Celery Leaves, Cetara Anchovies, Cetara Anchovy, Char, Char Fish, Charred Octopus, Cheese, Chicken, Chickens, Chili, Chilis, Chocolate, Chocolate Cake, Corn Meal, Cornmeal, Crispy Garlic, Crispy Yukon Gold Potato, Crispy Yukon Gold Potatoes, Crostini, Dark Chocolate, Dessert, Desserts, Di Stefano, Di Stefano Burrata, Di Stefano Burrata Cheese, Dressing, endoedibles, Erin Hall, Fiore di Latte, Fiore di Latte Cheese, Fish, Flourless Chocolate Cake, Food, Foodie, Fresh Horseradish, Fresno, Fresno Chili, Fresno Chilis, Fresnos, Fried Rosemary, Garganelli, Garganelli Pasta, Garlic, Greens, Grilled Lemon, Grilled Lemons, Grilled New York Strip, Guancia, Guancia Fritti, Guancia Fritti ‘Alla Amatriciana’, Guanciale, Horseradish, Housemade Garganelli, Housemade Garganelli Pasta, Jam, Las Vegas, Leek, Leeks, Leg, Legs, Lemon, Lemons, Linguine, Linguine Pasta, Linguine with Mussels, Local Oregano, Locale, Locale Italian Kitchen, LV, Marinated Peperonata, Marjoram, Marmelatta, Michael Uzmann, Mint, Mint Pistachio Pesto, Mints, Mostarda, Mozzarella Tasting, Mussel, Mussels, mustard, N'duja, Nevada, New York Strip, New York Strip Steak, Nicole Brisson, Noodle, Noodles, NV, NY Strip, NY Strip Steak, N’duja Sausage, Octopus, Onion, Onion Marmelatta, Onions, Orange, Oranges, Oregano, Oven Braised Leek, Oven Braised Leeks, Oven Roasted Tomato, Oven Roasted Tomatoes, Ox tail, Oxtail, Pan Seared Arctic Char, Pancetta, Pasta, Pastries, Pastry, Pecorino, Pecorino Cheese, Pecorino Romano, Pecorino Romano Cheese, Peperonata, Pepper, Peppers, Pesto, Pickle, Pickled Mustard, Pickles, Pig, Pistachio, Pistachios, Plantation Rum, Plantation Rum Budino, Polenta, Pollo, Pollo al Forno, Pork, Pork Jowl, Pork Wing, Pork Wings, Potato, Potatoes, Pudding, Rabbit, Rabbit Ragu, Rabbits, Ragu, Ravioli, Ravioli Pasta, Red Pepper, Red Pepper Mostarda, Red Peppers, Ricotta, Ricotta & Mint Ravioli, Ricotta and Mint Ravioli, Ricotta Cheese, Roasted Tomato, Roasted Tomatoes, Rosemary, Rum, Rum Budino, Salad, Salads, Sauce, Sausage, Seared Arctic Char, Sin City, Soda, Steak, Strawberries, Strawberry, Sugar, Thigh, Thighs, Toast, Tomato, Tomato Jam, Tomatoes, Torta Caprese, Torta Caprese Flourless Chocolate Cake, Tuscan Mint, Tuscan Mints, Vanilla, Vegas, Vinegar, Whipped Cream, Yukon Gold, Yukon Gold Potato, Yukon Gold Potatoes, Yukon Golds

June 29, 2019
11:30 AM
by: Uhockey

Carson Kitchen [16,] Las Vegas NV

Carson Kitchen

The Bees Knees – Drumshanbo Gunpowder Irish Gin, Smoked Honey, Fresh Lemon

Crispy Chicken Skins, Smoked Honey

Wok Charred Edamame, Ginger Salt, Tõgarashi

Fried Green Tomatoes, Lump Crab Ravigote

Girl from Ipanema – Avua Prata Cachaça, Svöl Swedish-style Aquavit, Watermelon, Fresh Lime, Basil, Balsamic Vinegar

Watermelon & Feta, Cucumber, Red Onion, White Balsamic

Blackened Catfish, Spring Pea Slaw

Green, Eggs, & Ham Flatbread, Pistou, Smoked Mozzarella Cheese, Tasso

Purple Haze (Reprise) – Blue Ice Multi-Grain Vodka, Mint, Elderflower, Fresh Lemon, Blueberry Preserves

Broccoli Crunch, Green Goddess, Sunflower Seeds, Pumpkin Seeds

Young Beets, Pistachio, Red Grapes, Green Grapes, Goat Cheese

Wild Mushroom Flatbread, Caramelized Onion, Bleu Cheese

Tricky Vic – Gosling’s Black Rum, Gosling’s Sugar Island Spiced Rum, Cointreau, Velvet Falernum, Fresh Lime, Pineapple, Rhubarb Bitters

Wild Boar Sloppy Joe, Crispy Fennel, Orange Aioli, with Spicy Tots and Ketchup

Pork Tenderloin, Jalapeno Pesto

Chicken Thighs, Alabama White Barbecue

Pretty Rye for a Chi Guy – George Dickel Rye, Orgeat Syrup, Velvet Falernum, Fresh Lime, Mint

Peach Upside-Down Cake, Crafthaus Zitrone, Whipped Mascarpone

Bourbon Fudge Brownie, Brown Butter Bacon Ice Cream

Glazed Donut Bread Pudding, Three Rum Caramel, Vanilla Crème Anglaise

Some say “only invest what you can afford to lose” in a Restaurant, the majority fizzling out within twelve months and less than a quarter surviving five years, so the very fact that Cory Harwell and Kerry Simon ever opted to open downtown should be considered a risky decision, yet in retrospect Las Vegas owes a debt of gratitude to the duo and its staff because had they not taken that chance Off-Strip dining would likely not be what it is today.

Called Carson Kitchen for the historic John E. Carson Hotel it is housed in, the address actually 124 South 6th Street, it was June 2014 that items such as Chicken Skins and Bacon Jam first surfaced in a previously rough area, initial reviews largely positive not only in terms of cuisine but an atmosphere that was trendy without trying to hard plus Drinks from self-taught Mixologist and manager Matthew Harwell.

Now sixty months older, a minimum of three yearly menu changes yielding several hits but also the occasional miss for a kitchen never afraid to be opinionated, Summer 2019 sees the team now toqued by Kerry’s brother Scott looking back while also moving forward, expansion to Georgia and Utah expected by year’s end while the current menu features greatest hits dating back to the start including the aforementioned Poultry Cracklins’ and Kerry’s famous charred Edamame tossed in “Killer” Spices.

Never short of ambitious, this retrospective neatly showcasing both Simon and Harwell’s predilection for bold flavors and an ability to showcase less common ingredients in ways that even timid diners will find acceptable, it was utilizing the same smoked Honey served with the Skins that Matthew paired course one to a balanced Bees Knees, its sweetness helping to tame the heat while citrus played well off crispy Tomatoes topped in freshly picked Crab Meat.

Playing Radiohead as a server dressed in an AC/DC T-shirt performed at a level on par with the Strip’s best, it was alongside the refreshing Girl from Ipanema that a classic combination of Watermelon and Cucumber came next, flavors fit for summer followed by a bit of southern cookin’ in the form of Blackened Catfish and salty Taso Ham each lightened by greenery including snappy Spring Pea Slaw with the former and herbaceous Pistou on the Flatbread.

Serving a second iteration of Purple Haze for course three, this edition with Vodka a smooth sipper that pairs well with anything on Carson Kitchen’s menu, fans of last year’s Broccoli Crunch will be happy to know the Crucifer is back in all its glory while Beets that never left are still delicious, as too is the ever-present Mushroom Pizza whose “best” all-time version was deemed that which marryied Bleu Cheese to Caramelized Onions.

Not shy with spice, Matthew smartly serving a modified Beachcomber to help tame the heat of chopped Jalapenos on top of juicy Pork, it was to the delight of two separate diners that both a Wild Boar Sloppy Joe and Chicken slicked with Alabama White Sauce were deemed worthy champions in their respective categories, the Aioli on the Sandwich particularly well-matched to the Tiki Drink’s Cointreau.

Not about to miss Dessert, only one “new” item joining the Bread Pudding and Brownie that should never leave, it would be hard for anything to best personal-favorite Banoffee Pie, though in terms of season as well as excellence the Peach Upside-Down Cake topped in Whipped Cream spiked with locally brewed Beer isn’t far off.

FIVE STARS: Poised for expansion five years after making downtown Las Vegas a dining destination, Carson Kitchen’s Summer menu takes a look back at some of Kerry, Cory as well as Matthew’s greatest recipes and brings back fond memories for many while re-introducing the ideas that got them there to others.

RECOMMENDED: The Bees Knees, Crispy Chicken Skins, Fried Green Tomatoes, Broccoli Crunch, Wild Mushroom Flatbread, Tricky Vic, Wild Boar Sloppy Joe, Chicken Thighs, Peach Upside-Down Cake, Bourbon Fudge Brownie.

AVOID: The Pork Tenderloin should be saved for those with good tolerance for heat.

TIP: Greatest Hits will be available through October, 11:30a-10:00p Sunday through Thursday and till 11:00pm on Friday as well as Saturday.

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

www.carsonkitchen.com

Posted in Bread Pudding, Carson Kitchen, Crab, Dessert, Food, Ice Cream, Las Vegas, Nevada, Pizza, Pork, Tasting Menu Tagged Aioli, Alabama White Barbecue, Alabama White Barbecue Sauce, Aquavit, Avua Prata, Avua Prata Cachaça, Bacon, Bacon Ice Cream, balsamic, Balsamic Vinegar, Basil, Bees Knees, Beet, Beets, Bitters, Black Rum, Blackened Catfish, Bleu Cheese, Blue Cheese, Blue Ice, Blue Ice Multi-Grain Vodka, Blue Ice Vodka, Blueberries, Blueberry, Blueberry Jam, Blueberry Preserves, Boar, Bourbon, Bourbon Fudge, Bourbon Fudge Brownie, Bread, Bread Pudding, Broccoli, Broccoli Crunch, Broccoli Salad, Brown Butter, Brown Butter Bacon Ice Cream, Brown Butter Ice Cream, Brownie, Brownies, Butter, cachaça, Cake, Cakes, Caramel, Caramelized Onion, Caramelized Onions, Carson Kitchen, Catfish, Charred Edamame, Cheese, Cherries, Cherry, Chicken, Chicken Skin, Chicken Skins, Chicken Thigh, Chicken Thighs, Chickens, Chocolate, Chocolate Brownie, Chocolate Brownies, Cocktail, Cocktails, Cointreau, Cory Harwell, Crab, Crabs, Crafthaus Beer, CraftHaus Brewery, Crafthaus Zitrone, Crafthaus Zitrone Beer, Crafthaus Zitrone Cream, Cream, Creme, Creme Anglaise, Crispy Chicken Skin, Crispy Chicken Skins, Crispy Fennel, Cucumber, Cucumbers, Dark Chocolate, Dark Fudge Brownie, Dark Fudge Brownies, Dessert, Desserts, Donut, Donut Bread Pudding, Donuts, Doughnut, Doughnuts, Dressing, Drumshanbo, Drumshanbo Gin, Drumshanbo Gunpowder Irish Gin, DTLV, Edamame, Egg, Egg Yolk, Egg Yolks, Eggs, Elderflower, Elderflowers, endoedibles, Fennel, feta, Feta Cheese, Flatbread, Flatbreads, Food, Foodie, Fresh Lemon, Fresh Lemons, Fresh Lime, Fresh Limes, Fried Green Tomato, Fried Green Tomatoes, Fudge Brownie, Fudge Brownies, George Dickel, George Dickel Rye, George Dickel Rye Whiskey, George Dickel Rye Whisky, gin, Ginger, Ginger Salt, Girl from Ipanema, Glaze, Glazed Donut, Glazed Donut Bread Pudding, Glazed Donuts, Glazed Doughnut, Glazed Doughnuts, Goat Cheese, Gosling’s, Gosling’s Black Rum, Gosling’s Sugar Island Spiced Rum, Green Goddess, Green Goddess Dressing, Green Grape, Green Grapes, Green Tomato, Green Tomatoes, Gunpowder Irish Gin, Ham, Honey, Ice Cream, Irish Gin, Jalapeno, Jalapeno Pepper, Jalapeno Peppers, Jalapeno Pesto, Jalapenos, Jam, Kerry Simon, Ketchup, Las Vegas, Lemon, Lemons, Lime, Limes, Lump Crab, Lump Crab Ravigote, Lump Crabs, LV, Maraschino, Maraschino Cherries, Maraschino Cherry, Mascarpone, Mascarpone Cheese, Matt Harwell, Matthew Harwell, Michael Uzmann, Mint, Mints, Mozzarella, Mozzarella Cheese, Multi-Grain Vodka, Mushroom, Mushrooms, Nevada, NV, Onion, Onions, Orange, Orange Aioli, Oranges, Orgeat, Orgeat Syrup, Pastries, Pastry, Pea, Peach, Peach Upside-Down Cake, Peaches, Peas, Pepper, Peppers, Pesto, Pig, Pineapple, Pineapples, Pistachio, Pistachios, Pistou, Pizza, Pizzas, Pork, Pork Tenderloin, Potato, Potatoes, Preserves, Pretty Rye for a Chi Guy, Pudding, Pumpkin, Pumpkin Seed, Pumpkin Seeds, Pumpkins, purple haze, Purple Haze (Reprise), Ravigote, Red Grape, Red Grapes, Red Onion, Red Onions, Rhubarb, Rhubarb Bitters, Rum, Rum Caramel, Rye, Rye Whiskey, Rye Whisky, Salad, Salads, Salt, Sandwich, Sandwiches, Sauce, Scott Simon, Seed, Seeds, Sin City, Skin, Skins, Slaw, Sloppy Joe, Sloppy Joe Sandwich, Smoked Honey, Smoked Mozzarella, Smoked Mozzarella Cheese, Spiced Rum, Spicy Tots, Spring Pea, Spring Pea Slaw, Spring Peas, Sugar, Sugar Island Spiced Rum, Sunflower, Sunflower Seed, Sunflower Seeds, Sunflowers, Sunny-Side Egg, Sunny-Side Eggs, Sunny-side Up Egg, Sunny-side Up Eggs, Sunnyside Egg, Sunnyside Eggs, Svöl, Svöl Aquavit, Svöl Swedish-style Aquavit, Syrup, Tasso, Tasso Ham, Tasting Menu, Tater Tot, Tater Tots, Tator Tot, Tator Totss, Tenderloin, The Bees Knees, Thigh, Thighs, Three Rum Caramel, Togarashi, Togarashi Spice, Tomato, Tomatoes, Tot, Tots, Tricky Vic, Upside-Down Cake, Vanilla, Vanilla Creeme Anglaise, Vanilla Crème Anglaise, Vegas, Velvet Falernum, Vinegar, Vodka, Watermelon, Watermelon & Feta, Watermelons, Whipped Mascarpone, Whipped Mascarpone Cheese, whiskey, whisky, White Balsamic, White Balsamic Vinegar, White Barbecue, White Barbecue Sauce, Wild Boar, Wild Boar Sloppy Joe, Wild Mushroom, Wild Mushroom Flatbread, Wild Mushrooms, Wok Charred Edamame, Yolk, Yolks, Young Beet, Young Beets, Zitrone

June 28, 2019
6:00 PM
by: Uhockey

Delmonico Steakhouse [5,] Las Vegas NV

Delmonico Steakhouse

Iced Tea

Popover, Whipped Butter

Louisiana Caviar Deviled Eggs / Nashville Hot Chicken Skins / Kurobuta Pork Cracklings

Delmonico Tableside Caesar Salad, Crostini, Parmesan Cheese, Black Pepper

Wilted Spinach Salad, Pecan Bacon, Fried Poached Egg, Red Onions, Sherry Bacon Vinaigrette / Sweet Gem Lettuce, Red King Crab, Avocado, Heirloom Tomatoes, Green Goddess Dressing

Seared Foie Gras, Buttermilk Waffle, Port Wine Glazed Figs, Hazelnut Granola / Charred Octopus, Warm Farro Salad, Salsa Verde, Olives, Tomatoes / Emeril’s BBQ Shrimp, Petite Rosemary Buttermilk Biscuit

Apple Cured Kurobuta Bone-In Bacon, Pickled Watermelon Rind, Abita Root Beer Glaze

Rabbit Porchetta, Mustard Reduction, Baby Rainbow Carrots

Certified Piedmontese Tenderloin, Roasted Garlic, Rosemary, Extra Virgin Olive Oil, Sea Salt

Wet Aged Creekstone Farms NY Strip, Herb Butter, Worcestershire Sauce

Duck Fat Confit Fingerling Potatoes

Bacon Cheddar Anson Mills Grits

Sauteed Garlic Morels

Creamed Corn Gratinee, Poblano Peppers
Illy Coffee

Triple Chocolate Mousse Cake with Chocolate Ganache, Emeril’s Banana Cream Pie, Pecan Pie with Oatmeal Shortbread Crust and Vanilla Ice Cream, Lemon Coconut Trifle

Coconut Sorbet, Lemon Sorbet, Watermelon Sorbet

Not overly upset, but admittedly disappointed with an event booked at Delmonico Steakhouse in early June, it was on the invite of Ronnie Rainwater that three guests returned on Friday, the Chef stating he did not expect any photos or re-written reviews noted but the strength of what was served clearly deserving of praise and more like what several prior visits to Emeril’s Restaurants had yielded in terms of creativity and execution.

Again offered as a family-style tasting, this time in a high-ceilinged room surrounded by Wine and music from Sinatra as well as Dean Martin, it was with Iced Tea and Water poured that things got off to a fast start, the first of three Popovers arriving piping hot and ready to be enjoyed with or without Whipped Butter.

Never slacking in terms of service, a consistent theme across all of Legasse’s Restaurants from Florida to New Orleans and Las Vegas, it was from a female captain and male busser that the evening proceeded with the first of several visits from Chef Rainwater, a collection of “Bar Snacks” typically served in the lounge highlighted by feather-light Pork Cracklins and Deviled Eggs topped in domestic Caviar.

Also treated to spicy Chicken Skins, heated but not much as to dull the palate to later flavors, course two offered three Salads of superior quality, the tableside Caesar classic right down to Anchovies crushed in a wooden bowl while Praline Bacon and deep fried Eggs found levity in Sherry Vinaigrette alongside sections of King Crab tossed with Lettuce, Avocados and Green Goddess.

Finishing all but a few Leaves of Romaine, in retrospect perhaps unwise considering the abundance of Food to come, it was again as a trio that Appetizers came plated, the Octopus a little tough along its small end but otherwise enjoyable while Emeril’s iconic Shrimp and a generous slice of Duck Liver atop a Waffle with plenty of poached Figs were both exemplary dishes that rank amongst the best in town.

Receiving a thick-cut of Kurobuta Pork Belly later, another Delmonico classic that is big on flavor but balanced by New Orleans Root Beer Glaze plus housemade Pickles, entrees and sides soon arrived on a chopping block, the Piedmontese tenderloin exceptionally lean while Prime Black Angus Beef from Kansas also fared beautifully, though neither raised eyebrows quite the same way as Rabbit Saddle stuffed with dark Meat and cooked with spices in the style of Porchetta.

Happy to see some Side Dishes during this visit, a noteworthy omission from prior, guests seeking a bit of spice will be happy to know Creamed Corn offers plenty while Confit Fingerlings, creamy Grits made stretchy with Cheddar and a big bowl of Morels teaming with Garlic all showcased their ingredients with getting overly clever or complicated.

Stuffed but always happy to make room for Dessert from Emeril, a double Espresso and three Sorbets guiding the transition from savory to sweet, suffice it to say that both Banana Cream Pie and the Tart filled with Pecans remain unmatched while Triple Chocolate Mousse and Sour Lemon Curd paired to Coconut Cream are nicely constructed and well-suited to those who prefer to finish with their respective flavors.

N/A: Not offering a rating for this meal, the fact that Chef Rainwater requested such specifically why, it is meals of this nature that have cemented Emeril Legasse as a favorite ever since first visiting his Orland Restaurant in 2001, and if “service recovery” is an art there is no doubt Delmonico offered a master’s level course in it on Friday.

RECOMMENDED: Kurobuta Pork Cracklings, Wilted Spinach Salad, Sweet Gem Lettuce, Seared Foie Gras, Apple Cured Kurobuta Bone-In Bacon, Rabbit Porchetta, Bacon Cheddar Anson Mills Grits, Sauteed Garlic Morels, Emeril’s Banana Cream Pie, Pecan Pie.

AVOID: Octopus was a little tough, Watermelon Sorbet a bit icy.

TIP: At $38 the Rabbit Porchetta is not only delicious, but an excellent value for one of Las Vegas’ best Meat dishes.

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

www.emerilsrestaurants.com/delmonico-steakhouse

Posted in Bread Basket, Coffee, Crab, Delmonico, Delmonico Steakhouse, Dessert, Emeril, Foie, Foie Gras, Food, Ice Cream, Las Vegas, Nevada, Octopus, Pork, Tasting Menu, Waffle, Waffles Tagged Abita, Abita Root Beer, Abita Root Beer Glaze, Anchovies, Anchovy, Anson Mills, Anson Mills Grits, Apple, Apple Cured Kurobuta Bone-In Bacon, Apples, Avocado, Avocados, Baby Rainbow Carrot, Baby Rainbow Carrots, Bacon, Bacon Cheddar Anson Mills Grits, Banana, Banana Cream, Banana Cream Pie, Bananas, Barbecue, Barbeque, BBQ, BBQ Shrimp, Beef, Beef Tenderloin, Biscuit, Biscuits, Black Pepper, Black Peppers, Bone-In Bacon, Bread, Bread Crumb, Bread Crumbs, Breadcrumb, Breadcrumbs, Butter, Buttermilk, Buttermilk Biscuit, Buttermilk Biscuits, Buttermilk Waffle, Buttermilk Waffles, Caesar, Caesar Salad, Cake, Cakes, Caramel, Carrot, Carrots, Caviar, Certified Piedmontese Beef, Certified Piedmontese Beef Tenderloin, Certified Piedmontese Tenderloin, Charred Octopus, Cheddar, Cheddar Cheese, Cheese, Chicken, Chicken Skin, Chicken Skins, Chickens, Chocolate, Chocolate Ganache, Chocolate Mousse, Chocolate Mousse Cake, Cinnamon, Clove, Cloves, Coconut, Coconut Sorbet, Coconuts, Coffee, Confit, Confit Fingerling Potatoes, Corn, Cow, Cows, Crab, Crabs, Cracklin, Crackling, Cracklings, Cracklins, Cream, Creamed Corn, Creamed Corn Gratinee, Creekstone Farms, Creekstone Farms NY Strip, Crostini, Crust, Crusts, Curd, Dark Chocolate, Delmonico, Delmonico Steakhouse, Delmonico Tableside Caesar Salad, Dessert, Desserts, Deviled Egg, Deviled Eggs, Double Espresso, Double Espresso on Ice, Double Espresso with Ice, Dressing, Duck, Duck Fat, Duck Fat Confit Fingerling Potatoes, Duck Fat Fingerling Potatoes, Duck Liver, Egg, Egg Yolk, Egg Yolks, Eggs, Emeril, Emeril Lagasse, Emeril's Banana Cream Pie, Emeril’s BBQ Shrimp, endoedibles, Espresso, Extra Virgin Olive Oil, Farro, Farro Salad, Fennel, Fig, Figs, Fingerling, Fingerling Potato, Fingerling Potatoes, Fingerlings, Fish, Foie, Foie Gras, Food, Foodie, Fried Egg, Fried Eggs, Fried Poached Egg, Fried Poached Eggs, Ganache, Garlic, Gem Lettuce, Glaze, Glazed Fig, Glazed Figs, Granola, Gratinee, Green Goddess, Green Goddess Dressing, Grits, Hazelnut, Hazelnut Granola, Hazelnuts, Heirloom Tomato, Heirloom Tomatoes, Herb, Herb Butter, Herbs, Hot Chicken, Ice Cream, Iced Tea, Illy, Illy Coffee, Illy Espresso, King Crab, King Crabs, Kurobuta, Kurobuta Bacon, Kurobuta Bone-In Bacon, Kurobuta Pork, Kurobuta Pork Cracklin, Kurobuta Pork Crackling, Kurobuta Pork Cracklings, Kurobuta Pork Cracklins, Las Vegas, Lemon, Lemon Coconut Trifle, Lemon Curd, Lemon Sorbet, Lemons, Lettuce, Liver, Louisiana Caviar, Louisiana Caviar Deviled Egg, Louisiana Caviar Deviled Eggs, LV, Michael Uzmann, Mike Olsen, Morel, Morel Mushroom, Morel Mushrooms, Morels, Mousse, Mushroom, Mushrooms, mustard, Mustard Reduction, Nashville Hot Chicken, Nashville Hot Chicken Skin, Nashville Hot Chicken Skins, Nevada, New York Strip, NV, NY Strip, Oat, Oatmeal, Oatmeal Shortbread Crust, Oats, Octopus, Oil, Olive, Olive Oil, Olives, Onion, Onions, Parmesan, Parmesan Cheese, Pastries, Pastry, Pecan, Pecan Bacon, Pecan Pie, Pecan Pie with Oatmeal Shortbread Crust, Pecan Pie with Oatmeal Shortbread Crust and Vanilla Ice Cream, Pecan Tart, Pecans, Pepper, Peppers, Petite Rosemary Buttermilk Biscuit, Petite Rosemary Buttermilk Biscuits, Pickle, Pickled Watermelon, Pickled Watermelon Rind, Pickles, Pie, Piedmontese Beef, Pies, Pig, Poached Egg, Poached Eggs, Poblano, Poblano Pepper, Poblano Peppers, Poblanos, Popover, Popovers, Porchetta, Pork, Pork Cracklin, Pork Crackling, Pork Cracklings, Pork Cracklins, Pork Skin, Pork Skins, Port, Port Wine, Port Wine Glazed Fig, Port Wine Glazed Figs, Potato, Potatoes, Praline, Praline Bacon, Pralines, Rabbit, Rabbit Porchetta, Rabbits, Rainbow Carrot, Rainbow Carrots, Red King Crab, Red Onion, Red Onions, Reduction, Rind, Roasted Garlic, Ronnie Rainwater, Root Beer, Root Beer Glaze, Rosemary, Rosemary Buttermilk Biscuit, Salad, Salads, Salsa, Salsa Verde, Salt, Sauce, Sauteed Garlic Morel, Sauteed Garlic Morel Mushroom, Sauteed Garlic Morel Mushrooms, Sauteed Garlic Morels, Sea Salt, Seared Foie Gras, Sherry, Sherry Bacon Vinaigrette, Short Bread, Shortbread, Shortbread Crust, Shrimp, Sin City, Skin, Skins, Sorbet, Spinach, Spinach Salad, Sugar, Sweet Gem Lettuce, Tart, Tarts, Tasting Menu, Tea, Tenderloin, The Venetian, Tomato, Tomatoes, Trifle, Triple Chocolate Mousse Cake, Triple Chocolate Mousse Cake with Chocolate Ganache, Vanilla, Vanilla Ice Cream, Vegas, Venetian, Vinaigrette, Waffle, Waffles, Warm Farro Salad, Watermelon, Watermelon Rind, Watermelon Sorbet, Watermelons, Wet Aged Creekstone Farms NY Strip, Wet Aged New York Strip, Whipped Butter, White Chocolate, Wilted Spinach, Wilted Spinach Salad, Wine, Worcestershire, Worcestershire Sauce, Yolk, Yolks

June 28, 2019
6:55 AM
by: Uhockey

Pinkbox Doughnuts (West Tropicana Avenue,) Las Vegas NV

Pinkbox Doughnuts

Cherry Fritter

Blueberry Fritter

Mango Tango – Yeast Doughnut, Housemade Mango Filling, White Whip, Chamoy Drizzle, Tajin

Cinnasugar Face DoughCro

Golden Knight – Yeast Doughnut, Chocolate Frosting, White Chocolate Chips, Peanut Butter Drizzle

Sup Shorty – Yeast Doughnut, Housemade Strawberry Glaze, Strawberries, White Whip, Vanilla Drizzle, Graham Cracker Crumble

The Goodman – Old Fashion Doughnut, Vanilla Frosting, Gold Sprinkles

Orange Face DoughCro – Orange Frosting, White Whip

Buttermilk Bar

Flaming Redhead – Yeast Doughnut, Vanilla Frosting, Flaming Hot Cheetos

Goin Bananas – Yeast Doughnut, Mashed Banana Filling, White Whip, Chocolate Drizzle

The Caramelo – Yeast Doughnut, Vanilla Frosting, Caramel Cheesecake Filling, Caramel Chocolate Drizzle

Raspberry Squeeze – Yeast Doughnut, Housemade Raspberry Jam Filling, Granulated Sugar

Goin Nuts – Chocolate Cake Doughnut, Chocolate Frosting, Peanuts, Peanut Butter Drizzle

Key West – Yeast Doughnut, Vanilla Frosting, Housemade Key Lime Filling, White Whip, Crust Crumbles

Sticks in the Mud – Yeast Doughnut, Caramel Frosting, Pretzel Sticks, Chocolate Drizzle, Sea Salt

Buttermilk Bar with Streusel

Pooh – Chocolate Cake Doughnut, Chocolate Buttercream, Chocolate Frosting

Still celebrating the closure of Donut Mania, though another Instagram-fad has since popped up trying to convince west-siders to spend $9.85 on a Doughnut, it is great news for Las Vegas that Pinkbox recently opened a third location inside the former ACE Donuts on the corner of Tropicana and Fort Apache Road.

Recently settled into 9435 West Tropicana Avenue, a complex known as Crossroads Plaza Shopping Center, it is beneath familiar signage that guests will find Roberto Armanino’s concept that brought designer fried Dough to Las Vegas in 2012, and despite Roberto ceding some aspects of day-to-day management earlier this year the collection has continued to show a knack for risk taking without ignoring the technique that got them to where they are.

Not yet a 24-hour location like Lake Mead or Henderson, but featuring an equally amicable staff plus space to sit down, it is immediately on entry that guests will notice a diversity of choices ranging Classic to “Show Offs,” prices still a fraction of what one pays in other metropolitan areas and cheaper by the full, or half, dozen.

Focusing this visit on old favorites and recent debuts, the shutter of ACE depriving Sin City of an excellent Blueberry Fritter but Pinkbox stepping in to fill that void with a crisp and fruity version of their own, it was after this and one packed with Cherries that “Mango Tango” took center-stage, the combination of Tajin and Chamoy just enough to brighten otherwise excellent housemade Filling without trending too spicy.

Now naming every item in stock, Croissant-Doughnut hybrids dubbed DoughCro light and laminated whether rolled in Cinnamon-Sugar or topped with Orange Zest Icing and filled with White Cream like a Hostess Orange Cupcake, it is in reference to local things that both “Golden Knight” and “The Goodman” perform well, the former topping Pinkbox’s Yeast ring with White Chocolate Morsels and Peanut Butter while the second features an Old-Fashioned cog given added texture by gold Sprinkles and Icing.

Taking a seasonal cue with “Sup Shorty,” just $3 yielding a mountain of Strawberries and Cream on a fluffy round with Vanilla and Graham Crackers, the “Flaming Redhead” proves much more divisive by placing Hot Cheetos on a similar base, the idea best suited for #thegram while Buttermilk Bars with and without Streusel are less photogenic but world-class and a persistent example of Pinkbox’s commitment to doing things the right way.

Further improving the line-up with housemade Fillings, minimally-sweetened Banana Pudding noteworthy in a genre where artificial flavoring is far too frequently seen, Raspberry Jam complete with Seeds remains another highlight as does thick Caramel Cream Cheese and the completely re-invented “Key West” featuring vibrant Lime Gel beneath Crust Crumbles and Whipped Topping.

Saving Chocolate for the finale, Pinkbox’s Cocoa-infused Cake more moist than remembered beneath two textures of Peanuts, it is on a Yeast footprint that the sweet and savory combination of Pretzels, Caramel and Chocolate are offered while the now-iconic Poomoji named “Pooh” delights as much in taste as it does in appearance thanks to soft Ganache and smooth Buttercream.

FIVE STARS: A fan of the staff and fried Dough at ACE it was a little sad when the store closed, but leave it to Las Vegas’ best Doughnut shop to step in and fill the void with old favorites and fun new ideas at prices less than a third of what some places are trying to convince guests is appropriate.

RECOMMENDED: Cherry Fritter, Mango Tango, Golden Knight, Sup Shorty, Orange Face DoughCro, Buttermilk Bar with Streusel, Raspberry Squeeze, Key West, Pooh.

AVOID: The Flaming Redhead is most certainly an “acquired taste.”

TIP: Mon-Thu 5am-2pm and Fri-Sun 5am-5pm, 10% off six and 20% discount on a dozen.

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

www.pinkboxdoughnuts.com

Posted in Breakfast, Dessert, Food, Las Vegas, Nevada, Pink Box, Pink Box Doughnuts, Pink Box Doughnuts Spring Valley, Pinkbox, Pinkbox Doughnuts, Pinkbox Doughnuts Tropicana Avenue, Pinkbox Doughnuts West Tropicana Avenue Tagged Banana, Banana Filling, Bananas, Blueberries, Blueberry, Blueberry Fritter, Blueberry Fritters, Bread, Brioche Donut, Brioche Donuts, Brioche Doughnut, Brioche Doughnuts, Butter, Buttercream, Buttercream Frosting, Buttercream Icing, Buttermilk Bar, Buttermilk Bar with Cinnamon Streusel, Buttermilk Bar with Streusel, Buttermilk Bars, Cake, Cake Donut, Cake Donuts, Cake Doughnut, Cake Doughnuts, Cakes, Caramel, Caramel Cheese cake, Caramel Cheesecake, Caramel Cheesecake Filling, Caramel Chocolate Drizzle, Caramel Drizzle, Caramel Frosting, Caramel Icing, Chamoy, Chamoy Drizzle, Cheese, Cheese Cake, Cheesecake, Cheetos, Cherries, Cherry, Cherry Fritter, Cherry Fritters, Chip, Chips, Chocolate, Chocolate Buttercream, Chocolate Buttercream Frosting, Chocolate Buttercream Icing, Chocolate Cake Donut, Chocolate Cake Doughnut, Chocolate Chip, Chocolate Chips, Chocolate Drizzle, Chocolate Frosting, Chocolate Ganache, Chocolate Icing, Chocolate Poomoji Donut, Chocolate Poomoji Donuts, Chocolate Poomoji Doughnut, Chocolate Poomoji Doughnuts, Cinnamon Crumb Buttermilk Bar, Cinnamon Sugar, Cinnasugar, Cinnasugar DoughCro, Cinnasugar Face DoughCro, Cracker, Crackers, Cream, Cream Cheese, Cream Cheese Filling, Crumble, Crumbles, Crust, Crust Crumble, Crust Crumbles, Dark Chocolate, Dessert, Desserts, Donut, Donuts, DoughCro, Doughnut, Doughnuts, Drizzle, endoedibles, Filling, Flaming Hot Cheetos, Flaming Redhead, Food, Foodie, Fritter, Fritters, Frosting, Ganache, Glaze, Glazed Buttermilk Bar, Glazed Buttermilk Bar with Cinnamon Streusel, Goin Bananas, Goin Nuts, Gold Sprinkle, Gold Sprinkles, Golden Knight, Graham, Graham Cracker, Graham Cracker Crumble, Graham Crackers, Grahams, Granulated Sugar, Hot Cheetos, Housemade Key Lime Filling, Housemade Mango Filling, Housemade Raspberry Jam, Housemade Raspberry Jam Filling, Housemade Raspberry Jelly, Housemade Strawberry Glaze, Icing, Jam, Jelly, Key Lime, Key Lime Filling, Key Limes, Key West, Las Vegas, Lime, Limes, LV, Mango, Mango Filling, Mango Tango, Mangoes, Mangos, Mashed Banana, Mashed Banana Filling, Mashed Bananas, Michael Uzmann, Nevada, NV, Old Fashion Donut, Old Fashion Donuts, Old Fashion Doughnut, Old Fashion Doughnuts, Old Fashioned Donut, Old Fashioned Donuts, Old Fashioned Doughnut, Old Fashioned Doughnuts, Orange, Orange DoughCro, Orange Face DoughCro, Orange Frosting, Orange Icing, Orange Zest, Oranges, Pastries, Pastry, Peanut, Peanut Butter, Peanut Butter Drizzle, Peanuts, Pink Box, Pink box Doughnut, Pink Box Doughnuts, PinkBox, Pinkbox Cro-Dough, Pinkbox Doughnut, Pinkbox Doughnut Cro-Dough, PinkBox Doughnuts, Pinkbox Doughnuts Cro-Dough, Pinkbox Doughnuts Tropicana Avenue, Pinkbox Doughnuts West Tropicana Avenue, Pooh, Poomoji, Poomoji Donut, Poomoji Doughnut, Poomoji Triple Chocolate Donut, Poomoji Triple Chocolate Doughnut, Pretzel, Pretzel Stick, Pretzel Sticks, Pretzels, Raised Donut, Raised Donuts, Raised Doughnut, Raised Doughnuts, Raspberries, Raspberry, Raspberry Jam, Raspberry Jelly, Raspberry Squeeze, Roberto Armanino, Salt, Sea Salt, Sin City, Sprinkle, Sprinkles, Stick, Sticks, Sticks in the Mud, Strawberries, Strawberry, Strawberry Glaze, Sugar, Sup Shorty, Tajin, The Caramelo, The Goodman, Triple Chocolate Poomoji, Triple Chocolate Poomoji Donut, Triple Chocolate Poomoji Donuts, Triple Chocolate Poomoji Doughnut, Triple Chocolate Poomoji Doughnuts, Vanilla, Vanilla Drizzle, Vanilla Frosting, Vanilla Icing, Vegas, Whip, Whipped Cream, White Chocolate, White Chocolate Chips, White Whip, Yeast, Yeast Donut, Yeast Donuts, Yeast Doughnut, Yeast Doughnuts, Zest

June 22, 2019
6:00 PM
by: Uhockey

Black Tap Craft Burgers & Beer [2,] Las Vegas NV

Black Tap Craft Burgers & Beer

The Truffle Burger – Wagyu Beef Burger, Smoked Gouda, Baby Arugula, Truffle-Yuzu Vinaigrette, Black Truffle Mayo with French Fries

Chili Cheese Burger – Prime Beef Burger, House Chili, American Cheese, Zesty Cheese Sauce, Frizzled Onions with Onion Rings

The Pizza Burger – Prime Beef Burger, Zesty Tomato Sauce, Fried Mozzarella, Shaved Parmesan with Sweet Potato Fries

Cotton Candy Strawberry Shake – Vanilla Frosting, Chocolates, Lollipop, Rock Candy, Whipped Cream, Cotton Candy

Brooklyn Blackout Chocolate Shake – Chocolate Frosting, Chocolate Chips, Chocolate Brownies, Whipped Cream, Chocolate Drizzle

Churro Choco Taco Cinnamon Toast Crunch Shake – Vanilla Frosting, Cinnamon Toast Crunch, Choco Taco, Churros, Whipped Cream, Dulce de Leche Drizzle

Previously visited four months prior, an impromptu dinner during Las Vegas’ snowfall discovering The Venetian’s replacement for B&B Burgers & Beer to be a more fully-envisioned concept built around the same kind of Food, it was on Saturday evening that Black Tap Craft Burgers & Beer was again found jumping, a brief wait in the queue outside soon seating three guests in a comfortable booth.

Still popular nearly 18-months after opening, fair prices and Social Media savvy combined with excellent service undoubtedly part of Black Tap’s appeal, it was learning from previous mistakes of ordering everything at once that three Sandwiches were requested first, the high volume of patrons creating nearly thirty minutes delay during which wait-staff repeatedly stopped by with updates as The Notorious B.I.G. rapped overhead.

Louder than remembered, both the music and several tables of teenagers on summer break contributing, it was in the middle of a conversation about the rise of “upscale” Burgers that three arrived simultaneously, Chef Isidori’s signature Truffle Burger featuring ground Wagyu, smoked Gouda and two truffled toppings immediately setting a high bar while Fries were crisp, hot and appropriately salted.

Continuing with two SoHo staples built on Prime Beef from Pat LaFrieda, the iconic butcher’s Patty unfortunately a bit overcooked in the case of Black Tap’s Pizza Burger crowned by fried Mozzarella, it was instead the Chili Cheese Burger that impressed by way of both its medium center and Brioche Bun that stands up surprisingly well to meaty Chili and thick Cheese Sauce.

Underwhelmed by Onion Rings and their non-adherent coating, but happy with Sweet Potato Fries in a reversal from last visit, it was after watching staff build CrazyShakes for over an hour that three were finally ordered, the fact that all threaten to topple over a given but the bases all rich and creamy with the recently-debuted Churro Choco Taco Cinnamon Toast Crunch Shake particularly memorable as it tasted like Cereal Milk beneath a frozen treat that hadn’t been tasted in over a decade.

FOUR STARS: Although many will argue that there is nothing quite like a classic Burger it would be hard to claim Black Tap is not dedicated to their craft, a Patty of Prime Beef from Pat LaFrieda the base to several fun concoctions supported by a good Bun while the eye-candy Shakes are silly but delicious, and backed by great service.

RECOMMENDED: The Truffle Burger, Chili Cheese Burger, French Fries, Churro Choco Taco Cinnamon Toast Crunch Shake.

AVOID: The Pizza Burger was overcooked but otherwise enjoyable, Onion Rings a mess and Chocolate Brownies on top of The Brooklyn Blackout dry.

TIP: Open 11am until midnight Sunday through Thursday, and until 2am on Friday as well as Saturday.

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

www.venetian.com/restaurants/black-tap.html

Posted in Black Tap, Black Tap Craft Burgers & Beer, Dessert, Food, Ice Cream, Las Vegas, Nevada, Truffle, Truffles Tagged American Cheese, Arugula, Baby Arugula, Bean, Beans, Beef, Beef Chili, Beef Patty, Black Tap, Black Tap Craft Burgers & Beer, Black Tap Craft Burgers and Beer, Black Truffle, Black Truffle Mayo, Black Truffle Mayonnaise, Black Truffles, Bread, Brioche, Brioche Bun, Brooklyn Blackout, Brooklyn Blackout Chocolate Shake, Brownie, Brownies, Bun, Buns, Burger, Burgers, Butter, Candy, Caramel, Cereal, Cheese, Cheese Sauce, Cheeseburger, Cheeseburgers, Chili, Chili Cheese, Chili Cheese Burger, Chip, Chips, Choco Taco, Chocolate, Chocolate Brownie, Chocolate Brownies, Chocolate Candies, Chocolate Candy, Chocolate Chip, Chocolate Chips, Chocolate Drizzle, Chocolate Frosting, Chocolate Icing, Chocolate Shake, Chocolates, Churro, Churro Choco Taco Cinnamon Toast Crunch Shake, Churro Choco Taco Shake, Churros, Cinnamon, Cinnamon Shake, Cinnamon Sugar, Cinnamon Toast, Cinnamon Toast Crunch, Cinnamon Toast Crunch Cereal, Cinnamon Toast Crunch Shake, Cinnamon Toast Shake, Cotton Candy, Cotton Candy Strawberry Shake, Cow, Cows, CrazyShake, CrazyShakes, Cream, Dark Chocolate, Dessert, Desserts, Dill, Donut, Donuts, Doughnut, Doughnuts, Drizzle, Dulce de Leche, Dulce de Leche Drizzle, endoedibles, Food, Foodie, French Fries, French Fry, Fried Mozzarella, Fried Mozzarella Cheese, Fries, Frizzled Onion, Frizzled Onions, Frosting, Fry, Garlic, Gouda, Gouda Cheese, Hamburger, Hamburgers, House Chili, Ice Cream, Icing, Joe Isidori, Las Vegas, Lettuce, Lollipop, Lollipops, LV, Mayo, Mayonnaise, Michael Uzmann, Milk, Milk Shake, Milk Shakes, Milkshake, Milkshakes, Mozzarella, Mozzarella Cheese, Nevada, NV, Onion, Onion Ring, Onion Rings, Onions, Paprika, Parmesan, Parmesan Cheese, Pastries, Pastry, Pat LaFrieda, Patty, Pickle, Pickles, Pizza Burger, Potato, Potatoes, Prime Beef, Prime Beef Burger, Prime Beef Patty, Rock Candy, Sauce, Shake, Shakes, Shaved Parmesan, Shaved Parmesan Cheese, Sin City, Smoked Gouda, Smoked Gouda Cheese, Strawberries, Strawberry, Strawberry Shake, Sucker, Suckers, Sugar, Sweet Potato, Sweet Potato Fries, Sweet Potato Fry, Sweet Potatoes, Taco, The Pizza Burger, The Truffle Burger, The Venetian, Toast, Tomato, Tomato Sauce, Tomatoes, Truffle, Truffle Burger, Truffle Mayonnaise, Truffle-Yuzu Vinaigrette, Truffles, Vanilla, Vanilla Frosting, Vanilla Icing, Vegas, Venetian, Vinaigrette, Wagyu, Wagyu Beef, Wagyu Beef Burger, Whipped Cream, Yuzu, Zesty Cheese Sauce, Zesty Tomato Sauce

June 22, 2019
2:30 PM
by: Uhockey

Fuel Café, Las Vegas NV

Fuel Café

Pecan Pie Coffee Cake

Trail Mix Bar

Crispy Peanut Butter Chocolate Chip Protein Bar

PB&J Bar

Funfetti Cookie Bar

Strawberry Lemonade Blondie

Although few but those staying inside Paradise Tower and former ReHab attendees likely know it is there, Fuel Cafe at The Hard Rock Hotel & Casino offers fresh Sandwiches, Coffee and more, including several Pastries from Chef Mickey Harden.

Best seen as a grab n’ go operation, though a standing bar inside and comfortable couches just a few feet away are ready to greet those who wish to relax, it was several hours after Brunch at Pink Taco that a half-dozen items were enjoyed as an afternoon snack, first bites of Coffee Cake topped by and wrapped around Pecans immediately impressive in terms of its buttery sweetness and diverse textures.

Next taking a taste of Trail Mix, an all-natural amalgam of Almonds and toasted Coconut bound by dried Fruit, those focused on getting their Protein without Meat should consider Dark Chocolate and Peanut Butter holding together Soy Crisps while those more interested in indulgence should steer their sights towards a Peanut Butter and Jelly Bar that spins a childhood favorite as Dessert with extra sweetness and no Crust.

Sold at just $4 a slice, or approximately half what Milk Bar at The Cosmopolitan charges for items of equal heft and creativity, Mickey packs all the elements of a Birthday Cake into Fuel’s “Funfetti Cookie Bar” complete with Frosting while the seasonal Strawberry Lemonade Blondie is moist, dense and tangy beneath Streusel topping that add a subtle buttery-ness to what otherwise reminisces of Chess Pie.

FOUR STARS: Somewhat secluded, but worth seeking out thanks to Chef Harden’s skills, Fuel Café offers another example of how Hard Rock Hotel & Casino forgoes shortcuts to give guests more than they expect, even on the go in a space most visitors don’t realize exists.

RECOMMENDED: Pecan Pie Coffee Cake, PB&J Bar, Funfetti Cookie Bar, Strawberry Lemonade Blondie.

AVOID: N/A.

TIP: Open 6:00 AM – 7:00 PM Daily.

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

www.hardrockhotel.com/las-vegas-dine/fuel-cafe.php

Posted in Breakfast, Dessert, Food, Fuel, Fuel Café, Fuel Cafe, Las Vegas, Nevada Tagged Almond, Almonds, Bar, Blondie, Blondies, Brad Manchester, Bradley Manchester, Bread, Butter, Butter Streusel, Cake, Cakes, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chips, Cinnamon, Coconut, Coconuts, Coffee Cake, Cookie, Cookies, Craisin, Craisins, Cranberries, Cranberry, Cream, Crisp, Crisps, Crispy Peanut Butter Chocolate Chip Bar, Crispy Peanut Butter Chocolate Chip Protein Bar, Dark Chocolate, Dessert, Desserts, endoedibles, Food, Foodie, Frosting, Fuel, Fuel Cafe, Funfetti, Funfetti Bar, Funfetti Cake, Funfetti Cookie, Funfetti Cookie Bar, Funfetti Cookies, Hard Rock, Hard Rock Hotel, Hard Rock Hotel & Casino, Icing, Jelly, Las Vegas, Lemon, Lemonade, Lemons, LV, Marcona Almond, Marcona Almonds, Michael Uzmann, Mickey Harden, Nevada, NV, Pastries, Pastry, PB&J, PB&J Bar, Peanut, Peanut Butter, Peanut Butter & Jelly, Peanut Butter & Jelly Bar, Peanut Butter and Jelly, Peanut Butter and Jelly Bar, Peanut Butter Chocolate Chip Protein Bar, Peanuts, Pecan, Pecan Pie, Pecan Pie Coffee Cake, Pecans, Protein, Protein Bar, Raisin, Raisins, Sin City, Soy, Soy Crisp, Soy Crisps, Soy Protein, Sprinkle, Sprinkles, Strawberries, Strawberry, Strawberry Lemonade Blondiev, Strawberry-Lemonade, Streusel, Sugar, Trail Mix, Trail Mix Bar, Vanilla, Vanilla Frosting, Vanilla Icing, Vegas

June 22, 2019
11:00 AM
by: Uhockey

Pink Taco [2,] Las Vegas NV

Pink Taco

Iced Tea

Blue Ballz – Don Julio Blanco Tequila, Triple Sec, Blueberries, Ginger, Lime

Pink Cadillac – Herradura Reposado Tequila, Triple Sec, Lime, Grand Marnier Float

Horchata Colada – Cruzan Velvet Cinn Horchata Rum Cream, Bacardi Superior Rum, Pina Colada

Housemade Tortilla Chips and Salsa

Churro Brioche with Dulce de Leche

Chorizo Cornbread, Zucchini, Cotija Cheese, Jalapeno Peppers

Tres Leches Cinnamon Roll, Strawberries, Cajeta

Avocado Mollete, Refried Beans, Oaxaca Cheese, Tomato-Cucumber Salsa

Albóndiga with Chorizo and Beef, Tomato Salsa, Guajillo Sauce, Cotija Cheese

Aguachiles with Shrimp, Octopus, Avocado, Serrano Chiles, Cucumber, Red Onion

Cinnamon-Sugar Donuts with Abuelita Mousse

Garlic Shrimp with Shrimp Head Compound Butter, Achiote Paste, Lime, Fresh Corn Tortillas

Tres Leches Pancakes, Strawberries, Fried Ice Cream, Sweetened Milk Syrup

Pork Chile Verde Benedict – Yucatan-style braised Pork, Ancho Chile Cream, Pickled Onions, Poached Eggs, Guacamole, English Muffin

Chilaquiles – Corn Tortilla Chips, Sunny Side Up Eggs, House Queso Blend, Guajillo Salsa, Black Beans, Cilantro

Mole Tots with Cilantro, Fried Peanuts, Amaranth, Red Onions

Choco-Flan, Whipped Cream, Raspberries, Dulce De Leche

Pineapple Cake, Horchata Ice Cream, Poached Pineapple, Caramelized Rice

Although Bradley Manchester has been hard at work with the transition to Virgin Hotels, that has not stopped he and Mickey Harden from coming up with some new ideas across the building currently called Hard Rock Hotel & Casino, and at Pink Taco on Saturday morning several items made their debut alongside some old favorites.

A part of Las Vegas for nearly twenty-five years, the California import now old enough to be considered iconic, Pink Taco resides just steps from The Joint and is the only Restaurant besides Nobu that remains since the property on Paradise opened, its self-applied description as a “hipster Mexican Cantina” underselling what is actually a space that doesn’t take itself too seriously despite turning out bold and frequently authentic flavors.

Large in size, and best during warm months when the party spills over onto an outdoor patio, it is after making way past a Tortilla stone, kitchen and bar that guest find themselves immersed in Mexican folk-art, everything from skeletons to cherubs surrounding while music plays overhead at a reasonable volume.

The rare place still serving complimentary Chips and Salsa, both housemade and setting a high standard, fans of Tequila will likely find themselves drawn to Cocktails with risqué names and pronounced sweetness, the “Horchata Colada” taking an alternative approach with Cinnamon Rum and performing beautifully alongside Pastry Chef Harden’s new Churro Brioche with a creamy Dulce de Leche core.

Acting as a sounding board for much of the meal, the reservation not accidentally made on a day when Chefs Harden and Manchester were both present to assist Pink Taco’s Chef de Cuisine Hugo Rodriguez with new plates soon to join Brunch or Happy Hour, guests not counting carbohydrates will be excited to know that Mickey quietly continues to prove himself as one of Sin City’s best Pastry Chefs with two additional Appetizers, Cornbread hot from a skillet riddled with Chorizo plus added moisture from Zucchini, and a Cinnamon Roll topped in Cream, Cajeta and Berries that riffs on the flavor of Tres Leches Cake without the sogginess that many find off-putting.

Not ignoring patrons seeking healthier fare, all three Chefs currently pursuing their own fitness goals, guests who cannot get enough Avocado Toast should strongly consider the new vegetarian Mollete additionally featuring Refried Beans and housemade Salsa while those following keto can find big flavors and nothing off-limits in tender Meatballs topped in smoky Sauce or Aguachiles indistinguishable from what one might find south of the border save for their slightly lower spot on the Scoville scale.

Back to Mickey for a moment, his Cinnamon-Sugar Donuts with Abuelita Mousse toying with the idea of Mexican Hot Chocolate and outperforming the fresh-made rounds one will find at Fractured Prune or even Delmonico Steakhouse, it is through considerable effort that Pink Taco’s most impressive new plate delivers boldly flavored Shrimp cooked in Butter fortified by Shells and Garlic, each bite dazzling from the fork and even better when nestled in a Corn Tortilla hot off the stone.

Impressed by the veracity of flavors from Veracruz to the Yucatan, Chef Manchester’s affinity for the area no secret to those who follow him on Social Media, another new plate delivers slowly braised Pork as a Benedict, the English Muffin perhaps better replaced by Bolillo or Sopes as they do at Broken Yolk Café, while Chilaquiles served wet and Tater Tots topped in housemade Mole plus fried Peanuts each offer textural rollercoasters that are best shared given their substantial portion-sizes.

Not afraid to both start and finish sweet, though prices lower than portions or quality might suggest already had several diners over-sated, it should go without saying that Pink Taco’s buttery Tres Leches Pancakes topped with Fried Ice Cream are a must while new items including Choco-Flan and Pineapple Cake that eats like a Financier amidst the flavors of a Piña Colada are each “works in progress” that already best other Mexican Desserts served throughout town.

N/A STARS: Intentionally inauthentic, but simultaneously embracing flavors and techniques that continue to please guests from a variety of backgrounds, Pink Taco has been doing things the right way ever since Bradley Manchester took over as Hard Rock Hotel & Casino’s Executive Chef and the new menu shows he, Mickey Harden and the current kitchen led by Hugo Rodriguez have no intention of pumping the breaks until Hard Rock temporarily shutters in 2020 to make way for Virgin.

RECOMMENDED: Horchata Colada, Churro Brioche, Chorizo Cornbread, Albóndiga, Aguachiles, Garlic Shrimp, Tres Leches Pancakes, Mole Tots, Pineapple Cake.

AVOID: N/A.

TIP: Only the Cocktails, Chilaquiles and Tres Leches Pancakes are currently available, though several of the new items will debut soon in mostly-similar form.

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

www.hardrockhotel.com/las-vegas-dine/Pink-Taco.php

Posted in Breakfast, Cornbread, Dessert, Food, Ice Cream, Las Vegas, Nevada, Octopus, pancake, Pancakes, Pink Taco, Pork Tagged 3 Milks, 3 Milks Cake, Abuelita, Abuelita Chocolate, Abuelita Chocolate Mousse, Abuelita Mousse, Achiote, Achiote Paste, Achiote Pepper, Achiote Peppers, Achiotes, Aguachiles, Aguachiles with Shrimp, Albóndiga, Albóndiga with Chorizo and Beef, Albóndigas, Amaranth, Ancho Chile, Ancho Chile Cream, Ancho Chile Pepper, Ancho Chile Peppers, Ancho Chiles, Avocado, Avocado Mollete, Avocado Toast, Avocados, Bacardi, Bacardi Rum, Bacardi Superior Rum, Bean, Beans, Beef, Beef Meatball, Beef Meatballs, Benedict, Black Bean, Black Beans, Blue Ballz, Blueberries, Blueberry, Bolillo, Bolillo Bread, Brad Manchester, Bradley Manchester, Bread, Brioche, Brioche Bread, Butter, Cajeta, Cajeta Caramel, Cake, Cakes, Caramel, Caramelized Rice, Cheese, Chilaquiles, Chile Verde, Chip, Chips, Choco-Flan, ChocoFlan, Chocolate, Chocolate Mousse, Chorizo, Chorizo Cornbread, Chorizo Meatball, Chorizo Meatballs, Churro, Churro Brioche, Churro Brioche with Dulce de Leche, Churros, Cilantro, Cinnamon, Cinnamon Roll, Cinnamon Sugar, Cinnamon Sugar Donut, Cinnamon Sugar Donuts, Cinnamon-Sugar Brioche, Cinnamon-Sugar Donuts with Abuelita Mousse, Cinnamon-Sugar Doughnut, Cinnamon-Sugar Doughnuts, Cinnamon-Sugar Doughnuts with Abuelita Mousse, Cocktail, Cocktails, Compound Butter, Condensed Milk, Corn, Corn Bread, Corn Chip, Corn Chips, Corn Tortilla, Corn Tortilla Chip, Corn Tortilla Chips, Corn Tortillas, Cornbread, Cotija, Cotija Cheese, Cow, Cows, Cream, Cruzan Rum, Cruzan Velvet Cinn, Cruzan Velvet Cinn Horchata Rum Cream, Cucumber, Cucumbers, Dark Chocolate, Dessert, Desserts, Don Julio, Don Julio Blanco Tequila, Don Julio Tequila, Donut, Donuts, Doughnut, Doughnuts, Dulce de Leche, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, English Muffin, English Muffins, Flan, Float, Food, Foodie, Fresh Corn Tortilla, Fresh Corn Tortillas, Fried Ice Cream, Fried Peanut, Fried Peanuts, Garlic, Garlic Shrimp, Ginger, Grand Marnier, Grand Marnier Float, Guacamole, Guajillo, Guajillo Pepper, Guajillo Peppers, Guajillo Salsa, guajillo sauce, Guajillos, Hard Rock, Hard Rock Hotel, Hard Rock Hotel & Casino, Herradura, Herradura Reposado Tequila, Herradura Tequila, Horchata, Horchata Colada, Horchata Ice Cream, Horchata Rum Cream, HOUSE QUESO BLEND, Housemade Cinnamon-Sugar Donut, Housemade Cinnamon-Sugar Doughnut, Housemade Tortilla Chips, Housemade Tortilla Chips and Salsa, Hugo Rodriguez, Ice, Ice Cream, Iced Tea, Jalapeno, Jalapeno Pepper, Jalapeno Peppers, Jalapenos, Las Vegas, Lemon, Lemons, Lime, Limes, LV, Meatball, Meatballs, Michael Uzmann, Mickey Harden, Milk, Milk Syrup, Mole, Mole Sauce, Mole Tot, Mole Tots, Mole Tots with Cilantro, Mollete, Molletes, Mousse, Muffin, Muffins, Nevada, NV, Oaxaca Cheese, Oaxacan Cheese, Octopus, Onion, Onions, Orange, Oranges, Pancake, Pancakes, Paste, Pastries, Pastry, Peanut, Peanuts, Pepper, Peppers, Pickle, Pickled Onion, pickled onions, Pig, Pina Colada, Pineapple, Pineapple Cake, Pineapples, Pink Cadillac, Pink Taco, Poached Egg, Poached Eggs, Poached Pineapple, Poached Pineapples, Pork, Pork Chile Verde, Pork Chile Verde Benedict, Potato, Potatoes, Queso, Queso Blend, Raspberries, Raspberry, Red Onion, Red Onions, Refried Bean, Refried Beans, Reposado, Rice, Rice Milk, Roll, Rolls, Rum, Rum Cream, Salsa, Sauce, Scrambled Egg, Scrambled Eggs, Serrano, Serrano Chile, Serrano Chiles, Serrano Chili, Serrano Chili Pepper, Serrano Chili Peppers, Serrano Chilis, Serrano Peppers, Serranos. Serrano Pepper, Shrimp, Shrimp Head, Shrimp Head Compound Butter, Shrimp Heads, Shrimps, Sin City, Squash, Strawberries, Strawberry, Sugar, Sunny-Side Egg, Sunny-Side Eggs, Sunny-side Up Egg, Sunny-side Up Eggs, Sunnyside Egg, Sunnyside Eggs, Sweetened Milk, Sweetened Milk Syrup, Syrup, Tater Tot, Tater Tots, Tator Tot, Tator Tots, Tea, Tequila, Three Milks, Three Milks Cake, Toast, Tomato, Tomato Salsa, Tomato-Cucumber Salsa, Tomatoes, Tortilla, Tortilla Chip, Tortilla Chips, Tortillas, Tres Leches, Tres Leches Cake, Tres Leches Cinnamon Roll, Tres Leches Pancake, Tres Leches Pancakes, Triple Sec, Vanilla, Vanilla Ice Cream, Vegas, Velvet Cinn, Whipped Cream, Yolk, Yolks, Yucatan braised Pork, Yucatan Pork, Yucatan-style braised Pork, Yucatan-style Pork, Zucchini

June 20, 2019
6:10 PM
by: Uhockey

Sinatra, Las Vegas NV

Sinatra

Focaccia Bread, Olive Twist, Garlic Roll, Tomato Pizzetta, Garlic Butter

Tempura Squash Blossom, Ricotta, Mozzarella, Chives, Parmigiano Reggiano, Red Pepper Puree

Caramelle Pasta, Veal Ravioli, Hen of the Woods Mushrooms, Shaved Parmagiano / Agnolotti, Sheep’s Milk Ricotta Cheese, Fine Herbes, Fonduta

Polpettine, Polenta Fries, Tomato Sauce

Risotto Primavera, Asparagus, Peas, Fava Beans, Morel Mushrooms, Parmigiano Reggiano

Veal Parmigiana, Melted Mozzarella Cheese, Pomodoro Sauce

Ossobuco “My Way,” Saffron Risotto Milanese, Gremolata

Halibut Acqua Pazza, Mussels, Fennel, Tomatoes, Potatoes, Liguarian Olives, Saffron Broth, Red Pepper Crostini

Cannoli, Harry’s Berries, Mascarpone, Lemon, Pistachios, Dark Chocolate Chips

Harry’s Berries Crostata, Strawberry-Balsamic Gelato

Valrhona Chocolate Mousse, Jack Daniels Ice Cream, Mandarin Orange

French Press Coffee

Almond Biscotti, Dark Chocolate, Pistachio Cherry Cake, Lemon Meringue Tart

Opened in the earliest days of 2009 it seems hard to believe that Sinatra has been serving guests at Encore for over a decade, yet despite the recent closures of Portofino, Fiamma and Masso Osteria the Italian Restaurant dedicated to Old Blue Eyes quietly marches on with a Thursday during Vegas’ typically-slow summer finding the space nearly full around 7:00pm.

Now under the guidance of Chef Luke Palladino since November of 2017, his tenure at short-lived Salute a return to Las Vegas after time in Atlantic City as well as Pennsylvania, longtime locals may remember Palladino as the opening Chef at Onda inside the Mirage and with training both there as well as Italy the Chef’s resume checks all the boxes for Food that carefully bridges American Red Sauce to handmade Pastas dressed as they may be in Tuscany.

Recently hiring Joe Marsco, the former General Manager at Andre’s returning to the upscale environs in which he has previously shined, it is passing by several murals of Frank and the Rat Pack that guests are led to linen-clad tables, Wynn’s Golf Course hidden behind shrubbery outside and the room itself given an air of grandiosity while a collection of its namesake’s hits play overhead.

Not an overly long menu, just some of Sinatra’s favorites alongside Appetizers, Pastas and Sides prepared from quality ingredients, it was with two guests poured Wine that Chef Palladino appeared porting his nightly amuse, three Squash Blossoms delicately fried around a creamy Cheese center and brightened by Red Pepper Cream.

Next taking a look at Bread service, four styles baked in-house highlighted by laminated coils of Brioche as well as salty Olive Twists, it was not long before primi arrived in the form of portioned Pastas and Rice technically sold as a side-dish, the latter showcasing early summer with Herbs and earth on a creamy background while Caramelle that tastes like Beef Stew inside dainty packages outperformed Agnolotti that were undercooked with Noodles also a bit too thick.

Unimpressed by $20 Meatballs, the orbs over-worked and Sauce skimpy though fried lengths of Polenta were excellent, it was onward to entrees at Strip-prices that dinner proceeded, Halibut bathed in Saffron and poignant Licorice notes getting a little lost while plate-size Veal Parm for $62 and fork-tender Ossobuco “My Way” both throw their hat into the conversation for best in The Valley.

Speaking of Hats, or more specifically the Trilby, it is in the form of Frank’s iconic lid that guests often finish the evening, soft Chocolate Mousse pairing well to Ice Cream spiked with Whiskey while Harry’s beautiful Berries are featured prominently inside a textbook Crostata and alongside filled-to-order Cannolis that even natives of Sicily will likely find impressive.

THREE AND A HALF STARS: With several Italian Restaurants closing across Las Vegas in recent years, amongst them Portofino, Fiamma and Masso Osteria, Sinatra at Wynn marches on despite very little press, though dinner on Thursday leads one to wonder why as Luke Palladino’s Food is very good while the service staff including Joe Marsco does a marvelous job keeping up with the large crowds readily willing to pay Strip prices.

RECOMMENDED: Olive Twist, Tempura Squash Blossom, Risotto Primavera, Veal Parmigiana, Ossobuco “My Way”, Crostata, Cannoli.

AVOID: Focaccia, Agnolotti, Polpettine.

TIP: Several specials including Charcuterie, Cheese, Pastas and Entrees are offered nightly depending on market availability.

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

www.wynnlasvegas.com/dining/fine-dining/sinatra

Posted in Bread Basket, Coffee, Dessert, Encore, Food, Ice Cream, Italian, Las Vegas, Nevada, Pork, Sinatra, Wynn Tagged Acqua Pazza, Agnolotti, Agnolotti Pasta, Almond, Almond Biscotti, Almonds, Asparagus, balsamic, Balsamic Vinegar, Bean, Beans, Beef, Beef Meatball, Beef Meatballs, Berries, Berry, biscotti, Blackberries, Blackberry, Blossom, Blossoms, Blueberries, Blueberry, Bone, Bone Marrow, Bread, Bread Basket, Broth, Butter, Cake, Cakes, Calf, Cannoli, Cannolis, Caramelle, Caramelle Pasta, Cheese, Cherries, Cherry, Chip, Chips, Chive, Chives, Chocolate, Chocolate Chip, Chocolate Chips, Chocolate Mousse, Coffee, Cookie, Cookies, Corn Meal, Cornmeall, Cow, Cows, Cream, Crostata, Crostatas, Crostini, Dark Chocolate, Dark Chocolate Chip, Dark Chocolate Chips, Dessert, Desserts, Encore, endoedibles, Fava, Fava Bean, Fava Beans, Favas, Fennel, Fine Herbes, Fine Herbs, Fish, Focaccia, Focaccia Bread, Fonduta, Food, Foodie, French Press, French Press Coffee, Fries, Fry, Garlic, Garlic Butter, Garlic Roll, Garlic Rolls, Gelato, Green Asparagus, Gremolata, Halibut, Halibut Acqua Pazza, Halibut Fish, Harry's Berries, Harry’s, Harry’s Berries Crostata, Harry’s Berries Strawberry, Harry’s Berry, Harry’s Strawberries, Hen of the Wood, Hen of the Woods, Hen of the Woods Mushroom, Hen of the Woods Mushrooms, Herb, Herbs, Ice Cream, Italian, Jack Daniel's Whisky, Jack Daniels, Jack Daniels Ice Cream, Jack Daniel’s Whiskey, Joe Marsco, Las Vegas, Lemon, Lemon Meringue, Lemon Meringue Tart, Lemon Meringue Tarte, Lemons, Liguarian Olive, Liguarian Olives, Luke Palladino, LV, Mandarin, Mandarin Orange, Mandarin Oranges, Mandarins, Marrow, Mascarpone, Mascarpone Cheese, Meatball, Meatballs, Melted Mozzarella Cheese, Meringue, Michael Uzmann, Mignardise, Mignardises, Milanese, Morel, Morel Mushroom, Morel Mushrooms, Morels, Mousse, Mozzarella, Mozzarella Cheese, Mushroom, Mushrooms, Mussel, Mussels, Nevada, Nut, Nuts, NV, Olive, Olive Twist, Olive Twists, Olives, Onion, Onions, Orange, Oranges, Osso buco, Ossobuco, Ossobuco “My Way”, Parm, Parmagiano, Parmagiano Cheese, Parmesan, Parmesan Cheese, Parmigiana, Parmigiano, Parmigiano Cheese, Parmigiano Reggiano, Parmigiano Reggiano Cheese, Pasta, Pastries, Pastry, Pea, Peas, Pepper, Peppers, Petit Four, Petit Fours, Pig, Pistachio, Pistachio Cherry Cake, Pistachios, Pizzetta, Polenta, Polenta Fries, Polenta Fry, Polpettine, Pomodoro, Pomodoro Sauce, Pork, Pork Meatball, Pork Meatballs, Potato, Potatoes, Primavera, Puree, Raspberries, Raspberry, Ravioli, Ravioli Pasta, Red Pepper, Red Pepper Crostini, Red Pepper Puree, Red Peppers, Rice, Ricotta, Ricotta Cheese, Risotto, Risotto Milanese, Risotto Primavera, Roll, Rolls, Saffron, Saffron Broth, Saffron Risotto Milanese, Sauce, Shaved Parmagiano Cheese, Sheep’s Milk Ricotta, Sheep’s Milk Ricotta Cheese, Sheep’s Ricotta, Sheep’s Ricotta Cheese, Sin City, Sinatra, Sinatra at Encore, Sinatra at Wynn, Squash, Squash Blossom, Squash Blossoms, Steve Wynn, Strawberries, Strawberry, Strawberry-Balsamic Gelato, Sugar, Tart, Tarte, Tempura, Tempura Squash Blossom, Tempura Squash Blossoms, Tomato, Tomato Pizzetta, Tomato Sauce, Tomatoes, Twists, Valrhona, Valrhona Chocolate, Valrhona Chocolate Mousse, Vanilla, Veal, Veal Parm, Veal Parmigiana, Veal Ravioli, Veal Shank, Vegas, Vinegar, whiskey, whisky, Wynn

June 20, 2019
11:30 AM
by: Uhockey

Good Pie Catering [4,] Las Vegas NV

Good Pie Catering

Upside Down Grandma – Triple Mozzarella Cheese, Triple Tomato Sauce, Italian Sausage, Red Onions, Grana, Fresh Basil

Good Quality Meat Grandma Style – Tomato Sauce, Mozzarella, Fresh Mozzarella, Pecorino, Meatballs, Ham, Italian Sausage, Pepperoni, Shaved Parm, Fresh Parsle

A Good Time Brooklyn Round – Mozzarella, Fresh Mozzarella, Grana, Meatballs, Ricotta, Tomato Sauce, Basil

Good Calzone – Mozzarella, Pecorino, Fresh Mozzarella, Ricotta, Grana Padano Cheese, Ham, Fresh Parsley, Side of Marinara Sauce

Good Cheese Brooklyn Round – Mozzarella, Fresh Mozzarella, Grana, Tomato Sauce, Basil

Good Pep Brooklyn Round – Mozzarella, Fresh Mozzarella, Grana, Tomato Sauce, Pepperoni

Good White Detroit Style – Mozzarella, Fresh Mozzarella, Pecorino, Garlic Oil, Fresh Whipped Ricotta, Shaved Parm, Fresh Parsley

It’s All Good Detroit Style – Tomato Sauce, Mozzarella, Fresh Mozzarella, Pecorino, Italian Sausage, Shaved Red Onion, Chili Flakes, Mike’s Hot Honey, Shaved Parm, Fresh Parsley

The Supreme Good Detroit Style – Tomato Sauce, Mozzarella, Fresh Mozzarella, Pecorino, Pepperoni, Caramelized Onions, Red Onion, Green Bell Peppers, Black Olives, Roasted Mushrooms

Good Balls – Homemade Beef and Pork Meatballs, Marinara Sauce, Fresh Parm, Fresh Parsley

Good Garlic Knots – Roasted Fresh Garlic, Garlic Confit, Garlic Oil, Mozzarella, Garlic Chips, Fresh Grated Grana Padano, Fresh Parsley, served with Marinara Sauce

Good Caesar Salad – Locally Grown Baby Romaine, Grated Grana Cheese, Housemade Croutons, Good Caesar Dressing

With news now out that Vincent Rotolo will be opening a more complete vision of Good Pie on Main Street it seemed only right to #supportlocal with some of his top quality Pizza on Thursday, and just like visits one, two and three the results spoke volumes about passion, personality and quality Ingredients.

N/A: Making it blog policy to not ‘rate’ places based on catering alone Good Pie remains as enjoyable delivered as it is in store regardless of what Rotolo will tell you, and if anyone has not had the chance to check it out by now then they owe it to themselves to do so immediately because in six tries there has yet to be one bad bite on the menu.

RECOMMENDED: A Good Time Brooklyn Round, Good Calzone, It’s All Good Detroit Style, Upside Down Grandma Style, Good Balls, Good Garlic Knots.

AVOID: N/A.

TIP: Open 11am daily with online or phone orders available, delivery offered via Postmates within a 5-mile radius.

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

www.goodpie.com

Posted in Catering, Food, Good Pie, Good Pie Catering, Italian, Las Vegas, Nevada, Pizza, Pork Tagged #supportlocal, A Good Time, A Good Time Brooklyn Round, Baby Romaine, Baby Romaine Lettuce, Basil, Beef, Beef and Pork Meatball, Beef and Pork Meatballs, Beef Meatball, Beef Meatballs, Bell Pepper, Bell Peppers, Black Olive, Black Olives, Bread, Brooklyn Round, Brooklyn Round Pie, Brooklyn Round Pizza, Butter, Caesar, Caesar Dressing, Caesar Salad, Calzone, Caramelized Onion, Caramelized Onions, Catering, Cheese, Chili, Chili Flake, Chili Flakes, Chili Pepper, Chili Peppers, Chilis, Chip, Chips, Confit, Cow, Cows, Crouton, Croutons, Detroit Pie, Detroit Pizza, Detroit Slice, Detroit Square Style Pie, Detroit Style, Detroit Style Pie, Detroit Style Pizza, Dressing, DTLV, endoedibles, Flake, Flakes, Food, Foodie, Fresh Basil, Fresh Garlic, Fresh Mozzarella, Fresh Mozzarella Cheese, Fresh Parsley, Fresh Whipped Ricotta, Fresh Whipped Ricotta Cheese, Garlic, Garlic Chip, Garlic Chips, Garlic Confit, Garlic Knots, Garlic Nots, Garlic Oil, Gluten Free Detroit Style Pizza, Good Balls, Good Caesar, Good Caesar Dressing, Good Caesar Salad, Good Calzone, Good Cheese, Good Cheese Brooklyn Round, Good Garlic Knots, Good Garlic Nots, Good Pep, Good Pep Brooklyn Round, Good Pie, Good Pie Catering, Good Quality Meat, Good Quality Meat Grandma Style, Good White, Good White Detroit Style, Grana, Grana Cheese, Grana Padana, Grana Padana Cheese, Grana Padano, Grana Padano Cheese, Grandma, Grandma Style, Grandma Style Pie, Grandma Style Pizza, Grated Grana, Grated Grana Cheese, Grated Grana Padano, Grated Grana Padano Cheese, Green Bell Pepper, Green Bell Peppers, Ham, Homemade Beef and Pork Meatballs, Honey, Hot Honey, Housemade Crouton, Housemade Croutons, Italian Sausage, It’s All Good, It’s All Good Detroit Style, Las Vegas, Lettuce, Locally Grown Baby Romaine, Locally Grown Baby Romaine Lettuce, LV, Marinara, Marinara Sauce, Meat, Meatball, Meatballs, Michael Uzmann, Mike’s Hot Honey, Mozzarella, Mozzarella Cheese, Mushroom, Mushrooms, Nevada, NV, Oil, Olive, Olives, Onion, Onions, Parm, Parmesan Cheese, Parmigiano, Parmigiano Cheese, Parmigiano Reggiano, Parmigiano Reggiano Cheese, Parsley, Pecorino, Pecorino Cheese, Pecorino Romano, Pecorino Romano Cheese, Pepper, Pepperoni, Peppers, Pig, Pork, Pork Meatball, Pork Meatballs, Pork Sausage, Red Onion, Red Onions, Ricotta, Ricotta Cheese, Roasted Fresh Garlic, Roasted Garlic, Roasted Mushroom, Roasted Mushrooms, Romaine, Romaine Lettuce, Salad, Salads, Sauce, Sausage, Shaved Parm, Shaved Parmigiano, Shaved Parmigiano Cheese, Shaved Parmigiano Reggiano, Shaved Parmigiano Reggiano Cheese, Shaved Red Onion, Shaved Red Onions, Side of Marinara Sauce, Sin City, Supreme Good, The Supreme Good, The Supreme Good Detroit Style, Tomato, Tomato Sauce, Tomatoes, Triple Mozzarella Cheese, Triple Tomato Sauce, Upside Down Grandma, Upside down Grandma Slice, Upside Down Grandma Style, Upside Down Pie, Upside Down Pizza, Vegas, Vincent Rotolo, Whipped Ricotta Cheese

June 19, 2019
6:30 PM
by: Uhockey

Sparrow + Wolf [4,] Las Vegas NV

Sparrow + Wolf

Cremant Bordeaux d’or Brut Rose

Hearth Baked Bread, Aged Umami Butter, Sea Salt

Steak Tartare, Shiitake Mushrooms, Kizami Wasabi, Egg Yolk Confit, Garlic Toast

Swordfish Aguachile, Fennel, Pineapple, Toasted Sesame, Chips

Charred Romanesco, Coconut, Lime, Crispy Garlic, Mint

65-Day Dry Aged and Wood Roasted Porterhouse basted in Miso Butter, Naan, American Banchan

Duck Confit & Sweet Potato Dumplings, Calabrian Chili, Five Spice

Japanese Sweet Potato, Salted Plum Crème Fraiche, Lap Cheong

Broccolini from the Fire, Avocado, Poblano Pepper, Garlic Confit

Scallops Carpaccio, Seared Foie Gras, Walnut, Ras El Hanout, Lemon

Coconut Panna Cotta, Kaffir Lime, Sour Cherries, Tuile

Blueberry Tart, Cucumber Gel, Bay Leaf Cremeaux

Roasted Peanut + Chocolate Bar, Caramelized White Chocolate, Cocoa Nib

Frequently asked by regional pharmaceutical representatives for suggestions on where to hold meetings Sparrow + Wolf has become a top choice, the addition of a PDR comfortable for twenty expanding possibilities while Brian Howard’s Food opens eyes to what is feasible rather than just what is comfortable.

Now in its third year of operation, the buzz died down but crowds still present at volumes that keep the Restaurant busy seven days a week, it is upon entering the foyer featuring Christmas Story’s leg lamp that guests are greeted by a hostess, reservations confirmed and seating offered in one of two rooms or at a bar that is frequently found full of industry workers.

Fully occupying the Private Dining Room and Library during this visit, multimedia outlets allowing for a thirty minute presentation while dining on a tasting menu pre-selected by Chef Howard, it was with a glass of Bubbles $3 cheaper than one will find on The Strip that Bread was delivered, the housemade rounds still steaming when broken and Butter flecked with Nori quickly melting and soaking into a pillowy crumb coated in Seeds.

Served in three family-style courses, none of them ‘dumbed down’ despite a crowd that featured many guests more accustomed to events at Bonefish Grill or Del Frisco’s, it was with service befitting the situation that John Anthony and team made sure everything progressed smoothly, round one’s Steak Tartare outstanding yet somewhat polarizing considering the crowd while wood-fired Romanesco with Thai inspiration and Swordfish Aguachiles that bounced back and forth between sweet and savory both showed the kitchen’s confidence with bold flavors and ingredients less commonly utilized.

Perfectly paced despite a throng of reservations for Restaurant Week, Brian later claiming that Sparrow + Wolf’s special menu offers the “best value in town,” it was just as the speaker came to her finish that course two flooded four tables, the assortment of “American Banchan” grabbing attention and holding it with Miso Spinach, creamy Octopus and Potato Pave while the 65-Day Dry Aged Porterhouse basted in Miso Butter delighted all but the rare guest who still thinks “Well” is the only appropriate temperature for a Steak.

Not nearly finished, the Duck and Sweet Potato Dumplings previously felt compromised by too much Chili Oil now more refined including a thinner skin, fans of heat should additionally order grilled Broccolini served alongside raw Avocados and poignant Poblano Peppers while everyone in Las Vegas that isn’t Vegetarian should request at least one baked Sweet Potato topped in Salted Plum Crème Fraiche and snappy bits of housemade Chinese Sausage.

Adding an off-menu bonus, the combination of Scallops and Foie Gras recently seen at Michelin 3* Restaurant Vendôme presented by Chef Howard as a complex Carpaccio with heterogeneity of texture as well as temperature amidst herbs and acid, it was with three Desserts that dinner reached its conclusion, the lack of Honey Toast disappointing at least a handful though the Chocolate Bar and Blueberry Tart both shined despite restrained sweetness while Coconut Panna Cotta proved a favorite for those seeking something light.

FIVE STARS: Never lacking confidence, though occasionally going overboard in the use of discrepant ingredients, this visit to Sparrow + Wolf found Chef Howard and his team cooking at their highest level yet, and although still not a Restaurant for “everyone” the menu managed to impress a highly diverse group ranging broadly in terms of age, race and dining experience.

RECOMMENDED: Hearth Baked Bread, Swordfish Aguachile, 65-Day Dry Aged Porterhouse, Japanese Sweet Potato, Roasted Peanut + Chocolate Bar, Scallops Carpaccio, Blueberry Tart.

AVOID: Be sure to inquire about the individual Banchan as some pack quite a bit of Heat.

TIP: The PDR comfortably seats twenty at separate or communal tables, and menus are highly customizable. Call 702-790-2147 or e-mail info@sparrowandwolflv.com for details.

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

www.sparrowandwolflv.com

Posted in Dessert, Foie, Foie Gras, Food, Las Vegas, Nevada, Octopus, Pork, Sparrow + Wolf, Sparrow and Wolf, Tasting Menu Tagged 65-Day Dry Aged and Wood Roasted Porterhouse, 65-Day Dry Aged and Wood Roasted Porterhouse basted in Miso Butter, 65-Day Dry Aged Wood Roasted Porterhouse, Aged Umami Butter, Aguachile, Aguachiles, American Banchan, Avocado, Avocados, Baked Bread, Banchan, Bay Leaf, Bay Leaf Cremeaux, Beef, Beef Tartare, Blueberries, Blueberry, Blueberry Tart, Blueberry Tarte, Bread, Brian Howard, Broccolini, Broccolini from the Fire, Butter, Cabbage, Cake, Cakes, Calabrian Chili, Calabrian Chili Pepper, Calabrian Chili Peppers, Calabrian Chilis, Caramel, Caramelized White Chocolate, carpaccio, Champagne, Charred Romanesco, Cheese, Cherries, Cherry, Chili, Chili Pepper, Chili Peppers, Chilis, Chimichurri, Chinese Five Spice, Chinese Sausage, Chip, Chips, Chive, Chives, Chocolate, Chocolate Bar, Cocoa, Cocoa Nib, Cocoa Nibs, Coconut, Coconut Panna Cotta, Coconuts, Confit, Cow, Cows, Cream, Cream Spinach, Creamed Spinach, Creamy Octopus, Cremant Bordeaux d’or Brut Rose, Crème Fraiche, Cremeaux, Crispy Garlic, Cucumber, Cucumber Gel, Cucumbers, Dark Chocolate, Dessert, Desserts, Dry Aged Porterhouse, Dry Aged Porterhouse Steak, Dry Aged Wood Roasted Porterhouse, Dry-Aged Steak, Duck, Duck Confit, Duck Confit & Sweet Potato Dumpling, Duck Confit & Sweet Potato Dumplings, Ducks, Dumpling, Dumplings, Egg, Egg Yolk, Egg Yolk Confit, Egg Yolks, Eggs, endoedibles, Fennel, Fish, Five Spice, Foie, Foie Gras, Food, Foodie, Garlic, Garlic Confit, Garlic Toast, Gel, Gelatin, Hearth Baked Bread, Japanese Sweet Potato, Japanese Sweet Potatoes, John Anthony, kaffir lime, Kaffir Limes, Kizami Wasabi, Lap Cheong, Las Vegas, Lemon, Lemons, Lime, Limes, LV, Michael Uzmann, Mint, Mints, Miso, Miso Butter, Miso Spinach, Mushroom, Mushrooms, Naan, Naan Bread, Nevada, Nib, Nibs, Nori, NV, Octopus, Onion, Onions, Panna Cotta, Pastries, Pastry, Pave, Pepper, Peppers, Pickle, Pickles, Pig, Pineapple, Pineapples, Plum, Plums, Poblano, Poblano Pepper, Poblano Peppers, Poblanos, Pork, Porterhouse, Porterhouse Steak, Potato, Potato Pave, Potatoes, Ras el Hanout, Red Cabbage, Roasted Peanut, Roasted Peanut + Chocolate Bar, Roasted Peanuts, Romanesco, Salt, Salted Plum, Salted Plum Crème Fraiche, Salted Plums, Sauce, Sausage, Scallop, Scallop Carpaccio, Scallops, Scallops Carpaccio, Sea Salt, Seared Foie Gras, Seed, Seeds, Sesame, Sesame Seed, Sesame Seeds, Shiitake, Shiitake Mushroom, Shiitake Mushrooms, Shiitakes, Sin City, Sour Cherries, Sour Cherry, Sourdough, Sourdough Bread, Soy, Sparrow + Wolf, Sparrow and Wolf, Spinach, Steak, Steak Tartare, Sugar, Sweet Potato, Sweet Potatoes, Swordfish, Swordfish Aguachile, Tart, Tartare, Tarte, Tasting Menu, Toast, Toasted Sesame, Tuile, Umami Butter, Vegas, Walnut, Walnuts, Wasabi, White Chocolate, Wine, Wood Roasted Porterhouse, Yolk, Yolks

June 15, 2019
7:00 PM
by: Uhockey

Crumbl (Blue Diamond,) Las Vegas NV

Crumbl Cookies

Sugar Cookie with Pink Frosting

Snickerdoodle Cookie

Honey Graham Cracker Cookie with Sweet Honey Butter and Honey Drizzle

Biscoff Lava Cookie with Biscoff Cookie Butter Filling and Biscoff Cookie Crumbles

Chocolate Chip Cookie

Buckeye Brownie Cookie with Peanut Butter Mousse and Milk Chocolate Drizzle

Originated in Logan, Utah, Crumbl took the city by storm, their Instagramable rounds now offered in thirty stores across six states with Las Vegas’ first arriving late 2018 at 8085 Blue Diamond Road followed by a second in Centennial.

Created by Sawyer Hemsley and Jason McGowan, rapid expansion through franchising likely one part of why an attempted visit to the southwest store went so poorly on day two when the location had only $3 Chocolate Chip Cookies for sale as part of a less-than “grand opening,” it is now six months in that the store has settled in, though their product is still hit-and-miss.

Undoubtedly popular in part due to photogenicity, though a cold interior oversells the fact that everything is made from scratch, the first thing those entering will notice is Crumbl’s limited collection of just six weekly flavors, four specials alongside Sugar slathered in cloying pink Icing plus Chocolate Chip that uses all Milk Chocolate and trends far too sweet.

Still a young company, so much success despite only starting in September 2017 certainly enviable, better bites come from weekly specials that included “Biscoff Lava” 06/10/19 through 6/15/19, Cookie Butter in three forms highlighted by a drizzle on top since the “molten” center is really not all that different from the otherwise undercooked perimeter.

Offered via delivery from 10:00am until Midnight Monday through Saturday, dark Sundays reminiscent of Chick-fil-a, it was next that a Snickerdoodle disappointed by simultaneously being both soft yet dry as a result of too much Cinnamon, the Honey Graham Cracker Cookie a dramatic improvement with Sweet Honey Butter Frosting while “Buckeye Brownie” tugged at the heartstrings of Ohioans despite the same homogenous and cakelike texture from edge to center.

TWO AND A HALF STARS: With Cookies currently seeing a surge in popularity Utah-import Crumbl lures guests in by rotating flavors weekly, June’s second collection highly successful with Honey Graham Cracker and Biscoff Lava though Sugar and Chocolate Chip are frankly bad while the lack of any textural variance in the base makes everything seem under-baked and cakelike rather than “crumbl-y.”

RECOMMENDED: Honey Graham Cracker, Biscoff Lava.

AVOID: Chocolate Chip, Snickerdoodle, Sugar

TIP: $3 each or $10 for four, and one free with Yelp! Check-in. Delivery range and offerings found at www.crumblcookies.com/order

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

www.crumblcookies.com

Posted in Crumbl, Crumbl Blue Diamond, Crumbl Cookies, Crumbl Cookies Blue Diamond, Dessert, Food, Las Vegas, Nevada Tagged Biscoff, Biscoff Cookie, Biscoff Cookie Butter Filling, Biscoff Cookie Crumbles, Biscoff Cookies, Biscoff Lava, Biscoff Lava Cookie, Biscoff Lava Cookie with Biscoff Cookie Butter Filling and Biscoff Cookie Crumbles, Biscoff Lava Cookies, Buckeye Brownie, Buckeye Brownie Cookie, Buckeye Brownie Cookie with Peanut Butter Mousse and Milk Chocolate Drizzle, Buckeye Brownie Cookies, Butter, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chips, Cinnamon, Cookie, Cookie Butter, Cookie Butter Filling, Cookies, Cracker, Crackers, Cream, Crumbl, Crumbl Blue Diamond, Crumbl Cookies, Crumbl Cookies Blue Diamond, Crumble, Crumbles, Dark Chocolate, Dessert, Desserts, Drizzle, endoedibles, Filling, Food, Foodie, Frosting, Graham, Graham Cracker, Graham Crackers, Grahams, Honey, Honey Drizzle, Honey Graham Cracker, Honey Graham Cracker Cookie, Honey Graham Cracker Cookie with Sweet Honey Butter and Honey Drizzle, Honey Graham Cracker Cookies, Honey Graham Crackers, Icing, Jason McGowan, Las Vegas, LV, Michael Uzmann, Milk Chocolate, Milk Chocolate Drizzle, Mousse, Nevada, NV, Pastries, Pastry, Peanut, Peanut Butter, Peanut Butter Mousse, Peanuts, Pink Frosting, Pink Icing, Sawyer Hemsley, Sin City, Snickerdoodle, Snickerdoodle Cookie, Snickerdoodle Cookies, Snickerdoodles, Sugar, Sugar Cookie, Sugar Cookie with Pink Frosting, Sugar Cookies, Sweet Honey Butter, Vanilla, Vegas

June 15, 2019
4:30 PM
by: Uhockey

Ada’s, Las Vegas NV

Ada’s

Planter’s Punch – Over-proofed Rum, Crushed Pineapple, Orange

Arancini – Summer Corn, Truffle, Chili

Cauliflower – Anchovy, Chili, Garlic

The Market Salad – Peaches, Hazelnuts, Ricotta, Mustards

Beets – Ricotta Gnudi, Basil, Sorrel, Golden Balsamic

Mussels – ‘Nduja, Lemon, Parsley, Toasted Housemade Bread

Baccala Pizza – Salt Cod, Saffron Potatoes, Spicy Tomatoes, Capers

Burrata Pizza – Cherry Tomato, Smoked Ricotta Cheese, Basil, Pecorino

Gemmelli Pasta – Pistachio Pesto, Lemon Zest, Pecorino Cheese

Bianco Pizza – Boschetto al Tartufo Cheese, White Asparagus, Cauliflower, Enoki Mushrooms

‘Nduja Pizza – Scamorza Cheese, Crispy Guanciale, Caramelized Onions

Greek Style Pizza – Salumi, Sweet Peppers, Charred Fennel, Orange

Foie Gras Pizza – Duck Confit, Pistachio Butter, Truffle Cheese, Fig Jam

Campfire Sundae – Toasted Marshmallow, Brownie, #Allthevanilla Ice Cream, Amazonian Milk Chocolate Ice Cream, Dark Chocolate Fudge, Graham Cracker Crumble

Bruleed Banana Split – #Allthevanilla Ice Cream, Amazonian Milk Chocolate Ice Cream, Strawberry Ice Cream, Dark Chocolate Fudge, Pineapple Puree, Pecans, Whipped Cream, Luxardo Cherries

Spumoni – Pistachio Cone, Roasted Salted Pistachio Ice Cream, Amazonian Milk Chocolate Ice Cream, Morello Cherry Sorbet, Dark Chocolate Fudge, Sandy Pistachios, Luxardo Cherries

Spearmint Chip Ice Cream

Peach & Ricotta Ice Cream

NY Blueberry Cheesecake Ice Cream

Vesta White Chocolate Chip Ice Cream

Despite what Tivoli Village PR might tell you, Echo & Rig is merely average and until June 1st only Canter’s short-lived run has given 99% of Las Vegas a reason to visit the much maligned Mall, but on Saturday as a party of eleven Chef James Trees showed once again that he isn’t afraid to try and *create* a destination with Ada’s.

Said to be named in honor of Ada Coleman, a mixologist at London’s Savoy Hotel who is credited with inventing the Hanky Panky Cocktail, guests will find Ada’s tucked inside a completely renovated space formerly home to Waffle Bar and several other concepts, raised ceilings and brighter colors creating flow from inside to a pair of outdoor patios.

In ways a continuation of Esther’s Kitchen, several familiar recipes from native-born Chef Trees shared between two otherwise distinct concepts, it is banking on Pizzas plus a new Ice Cream program that James and his investors hope to lure in a population long-committed to chains such as Brio, and with all but two items under $20 the price-point is such that two guests can dine for less than $60 including an Appetizer, Pizza or Pasta plus Dessert or Wine.

Pleasantly decorated around an open kitchen, a tree with photos and three-dimensional accents plus rounds of wood drawing the most attention, it is from a tableside cart that mixed drinks offer “dinner and a show,” the $18 price a bit steep though Liquor is top shelf with more affordable options also available.

Able to taste a large swath of the menu thanks to such a big group, two of most plates plenty to go around, it was beginning with Rice Balls stuffed with Sweet Corn and Cheese that dinner got started, a touch of heat both here and amidst crispy Cauliflower well utilized while “The Market Salad” carefully built upon bitter Greens with Stone Fruits, whipped Ricotta and Hazelnuts.

Bringing the “Beets” from Esther’s Kitchen west, something now ubiquitous across America made unique and delicious by the kitchen’s decision to add plump Ricotta Gnudi plus acidity, another great starter features plenty of Mussels cooked in Wine and Herbs, the addition of Housemade Calabrian Sausage putting spice and sapor in Broth that savvy diners will happily sop up with toasted Sourdough.

Repeated impressed by Dylan Jobsz baking, the young man named Ada’s Chef de Cuisine visibly stretching Dough in the kitchen and later seen boiling down Berries for Ice Cream, it was in the first bite of Pie that a progression from Esther’s was noted, crust more crisp and cornicione more developed whether topped in Salt Cod and Saffron or roasted Cherry Tomatoes plus cool Burrata that combine to create Las Vegas’ most complex Margherita.

Drawing from diverse influences, Chef Trees’ time with Andre Rochat and Michael Mina as well as Luke Palladino gifting him with the fundamentals and confidence to present tastes of Spain or Greece amidst Cal-Italian fare, those seeking housemade Pasta will be happy to know that some of Esther’s classics have been brought down the road in addition to all-new Gemmelli that sees Genoa’s typically Pine Nut-based Sauce built from Pistachios, Garlic and Citrus.

Getting back to Pizza, the “White Pie” appropriately topped by pale Produce and Truffled Cheese with restrained sweetness, those seeking something bolder will find it in ‘Nduja plus crispy Pork and Onions as well as “Greek Style” with Sweet Peppers and Orange plus thinly sliced Meat and a faint linger of Licorice.

Not about to pass on Ada’s most audacious item, Dylan’s golden Crust used to re-imagine Pintxos featuring Foie Gras in the Basque country, it was with an extra slice of Liver on each Pizza that guests swooned at such decadence before diving head-long into the first of three Sundaes, a toasted Marshmallow and Brownie presented like S’mores beneath housemade Fudge and what immediately has become the Valley’s best Ice Cream.

Checked upon frequently by Sonia Stelea, the former Bartender at Esther’s promoted to Ada’s General Manager, it was with all well-sated that the show continued on via Banana Split and Spumoni, both easily sharable by at least two and the latter a highlight thanks to its gluten-free Pistachio Cone filled by Ice Cream built from high Milkfat but low Sugar that allows natural flavors to shine.

Placing the phrase “Whatever you do, be the best” inside the front door, words to live by that seem all too frequently forgotten by Restaurants in the era of Instagram, it was to four more scoops that guests were treated before settling the tab, bright green Spearmint with no added colors very telling of its intensity while Peach & Ricotta, NY Blueberry Cheesecake with crumbled Crust and Chocolate Chips in a steeped Coffee base are all destination-worthy.

FIVE STARS: One part Esther’s, but moreso a Pizzeria and Ice Cream Parlor, it should come as no surprise that Ada’s takes no shortcuts in building dishes from quality ingredients and lots of passion – one only hopes the buzz lasts and creativity is embraced by a neighborhood likely unfamiliar with Baccala, ‘Nduja and Foie Gras, though based on the quality of everything tasted plus great service James, Dylan and Sonia are now providing exactly what Tivoli has long been lacking.

RECOMMENDED: Arancini, Beets, Baccala Pizza, Burrata Pizza, Gemmelli Pasta, Foie Gras Pizza, Spumoni Sundae, Peach & Ricotta Ice Cream, NY Blueberry Cheesecake Ice Cream, Vesta White Chocolate Chip Ice Cream.

AVOID: Only those who really love Mint should brave the Spearmint Chip.

TIP: Open 11a to 11p daily with most convenient access to Suite 120 offered by underground parking and the second escalator/elevator from the Rampart entrance. Reservations offered from 4:00pm to 10:30pm via Opentable.

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

www.adaslv.com

Posted in Ada’s, Bread Basket, Coffee, Dessert, Foie, Foie Gras, Food, Ice Cream, Italian, Las Vegas, Nevada, Pizza, Pork, Truffle, Truffles Tagged #Allthevanilla, #Allthevanilla Ice Cream, #Allthevanilla. Vanilla, #Allthevanilla. Vanilla Ice Cream, Ada’s, Ada’s LV, Amazonian Milk Chocolate, Amazonian Milk Chocolate Ice Cream, Anchovies, Anchovy, Arancini, Asparagus, Baccala, Baccala Pizza, balsamic, Balsamic Vinegar, Banana, Banana Split, Bananas, Basil, Beet, Beets, Bianco Pizza, Blueberries, Blueberry, Boschetto, Boschetto al Tartufo, Boschetto al Tartufo Cheese, Boschetto Cheese, Bread, Brownie, Brownies, Bruleed Banana Split, Burrata, Burrata Cheese, Burrata Pizza, Butter, Calabrian Pepper, Calabrian Peppers, Calabrian Sausage, Campfire Sundae, Caper, Capers, Caramelized Onion, Caramelized Onions, Cauliflower, Charred Fennel, Cheese, Cheese Cake, Cheesecake, Cherries, Cherry, Cherry Sorbet, Cherry Tomato, Cherry Tomatoes, Chili, Chili Pepper, Chili Peppers, Chilis, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chips, Chocolate Fudge, Chocolate Ice Cream, Cinnamon, Cocktail, Cocktails, Cod, Cod Fish, Coffee, Cone, Cones, Confit, Corn, Cracker, Crackers, Cream, Crispy Guanciale, Crumble, Crushed Pineapple, Crushed Pineapples, Dark Chocolate, Dark Chocolate Fudge, Dessert, Desserts, Duck, Duck Confit, Duck Liver, Ducks, Dylan Jobsz, endoedibles, Enoki, Enoki Mushroom, Enoki Mushrooms, Enokis, Fennel, Fig, Fig Jam, Fig Jelly, Figs, Fish, Foie, Foie Gras, Foie Gras Pizza, Food, Foodie, Fudge, Fudge Brownie, Fudge Brownies, Garlic, Gemmelli, Gemmelli Pasta, Gluten Free, Gluten Free Cone, Gluten Free Pistachio Cone, Gnudi, Gnudi Pasta, Golden Balsamic, Golden Balsamic Vinegar, Graham, Graham Cracker, Graham Cracker Crumble, Graham Crackers, Grahams, Greek Pizza, Greek Style Pizza, Guanciale, Hazelnut, Hazelnuts, Housemade Bread, Ice Cream, Ice Cream Sundae, Iced Tea, Jam, James Trees, Jelly, Las Vegas, Lemon, Lemon Zest, Liver, Luxardo, Luxardo Cherries, Luxardo Cherry, LV, Market Salad, Marshmallow, Marshmallows, Michael Uzmann, Milk Chocolate, Morello Cherries, Morello Cherry, Morello Cherry Sorbet, Mushroom, Mushrooms, Mussel, Mussels, Mustard Green, Mustard Greens, Mustards, N'duja, Nevada, Nut, Nuts, NV, NY Blueberry Cheesecake, NY Blueberry Cheesecake Ice Cream, Onion, Onions, Orange, Oranges, Over-proofed Rum, Parsley, Pasta, Pastries, Pastry, Peach, Peach & Ricotta Ice Cream, Peaches, Pecan, Pecans, Pecorino, Pecorino Cheese, Pecorino Romano, Pecorino Romano Cheese, Pepper, Peppers, Pesto, Pig, Pineapple, Pineapple Puree, Pineapples, Pistachio, Pistachio Butter, Pistachio Cone, Pistachio Ice Cream, Pistachio Pesto, Pistachios, Pizza, Planter’s Punch, Pork, Pork Sausage, Potato, Potato Chip, Potato Chips, Potatoes, Punch, Puree, Rice, Rice Balls, Ricotta, Ricotta Cheese, Ricotta Gnudi, Roasted Salted Pistachio Ice Cream, Rum, Saffron, Saffron Potato, Saffron Potatoes, Salad, Salads, Salami, Salt, Salt Cod, Salted Pistachio Ice Cream, Salumi, Sandy Pistachio, Sandy Pistachios, Sauce, Sausage, Scamorza, Scamorza Cheese, Sin City, Smoked Ricotta, Smoked Ricotta Cheese, Sonia Stelea, Sorbet, Sorrel, Sourdough, Sourdough Bread, Spearmint, Spearmint Chip, Spearmint Chip Ice Cream, Spicy Tomato, Spicy Tomatoes, Spumoni, Strawberries, Strawberry, Strawberry Ice Cream, Sugar, Summer Corn, Summerlin, Sundae, Sundaes, Sweet Corn, Sweet Pepper, Sweet Peppers, Tea, The Market Salad, Tivoli, Tivoli Village, Toast, Toasted Bread, Toasted Housemade Bread, Toasted Marshmallow, Toasted Marshmallows, Tomato, Tomatoes, Truffle, Truffle Cheese, Truffles, Vanilla, Vegas, Vesta, Vesta Coffee, Vesta Coffee Ice Cream, Vesta Coffee Roaster, Vesta Coffee Roasters, Vesta White Chocolate Chip Ice Cream, Vinegar, Whipped Cream, White Asparagus, White Chocolate Chip Ice Cream, White Pizza, Zest, ‘Nduja Pizza

June 15, 2019
9:45 AM
by: Uhockey

Mint Indian Bistro on Durango [3,] Las Vegas NV

Mint Indian Bistro

Masala Chai

South Indian Filter Coffee

Puri with Chole Masala and Yogurt, Uttapam with Coconut Chutney, Sambhar

Lamb Keema Pav, Upma, Idli

Semiya Payasam, Puri with Lamb Keema

American Pancake with Maple Syrup

Uttapam with Coconut Chutney, Idli, Semiya Payasam

Informed during Dinner in April that Mint Indian Bistro’s west-side location offers weekend Breakfast it was not long thereafter that a morning visit was planned, Chef Tarun Kapoor having since taken a job at Emory University but owners Kris and Bindi Parikh nonetheless presenting several cultural favorites laid out as a Buffet along with live stations for Omelets and Pancakes.

Quietly serving Spring Valley since December 2016, Sin City’s first Indian Breakfast starting on Saturday and Sunday at 8am since November of last year, it is with warm smiles that guests are greeted upon entry to 4246 South Durango Drive, several patrons soon to arrive positioning themselves in front of a big-screen television showing Cricket.

Still something of a secret, traditional music playing overhead and patrons largely Indian plus a smattering of other cultures, it was with bottles of Water placed on tables that guests were encouraged to explore Mint’s offerings, a well-culled selection surrounding the Tandoor which would soon be fired up to begin making Naan for Lunch.

Using both steam-trays and griddles, the $9.99 price including bottomless Filter Coffee with Cream and aromatic Masala Chai, it was atop freshly fried Puri that Chickpeas perfumed by Cumin, Cloves and Coriander were added, a bowl of stewed Lentils continuing Vegan with bright notes of Tamarind and Turmeric followed by Indian Pancakes known as Uttapam that are Gluten Free but fluffy thanks to Lentil and Rice Batter that taste good on their own but even better beneath Coconut Chutney.

Quickly finishing plate one, both Uttapam and Puri revisited later, it was alongside Upma and Idli that two toasted Buns were piled in Lamb Keema featuring ground Meat plus Tomatoes, Peas and restrained heat, Breakfast’s only Meat option also warranting seconds while the thick Semolina Porridge tasted a little bland amidst a texture not too far from Scrambled Eggs.

Fascinated by the lightness of Idli, not to mention the discs’ subtle vinegar linger, it was trying both Mango Chutney and Orange Marmalade as toppings that several were consumed before and after made-to-order American Pancakes, though for those seeking something sweet a dish called “Semiya Payasam” offers a treasure trove of textures plus surprises in each spoonful thanks to Vermicelli Noodles, Sugar, Cardamom, Cashews, Raisins.

FOUR AND A HALF STARS: A little underwhelmed by Lunch in early 2018, both variety and execution falling short of other local Indian Buffets, Dinner as well as Breakfast have been very impressive with the latter not offered anywhere else in town and a great bargain for limitless servings of bold dishes plus made-to-order Omelets, Pancakes and warm Tea or Coffee.

RECOMMENDED: Masala Chai, Puri, Chole Masala, Uttapam, Lamb Keema, Idli, Semiya Payasam.

AVOID: If planning for American Pancakes, purists are encouraged to bring Real Maple Syrup from home.

TIP: Mint also offers office catering, banquet space and meal prep services. Look online, call 702-247-4610 or e-mail info@mintbistro.com to inquire.

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

www.mintbistro.com/spring-valley

Posted in Breakfast, Buffet, Coffee, Dessert, Food, Las Vegas, Mint, Mint Indian, Mint Indian Bistro, Mint Indian Bistro on Durango, Nevada, pancake, Pancakes Tagged American Pancake, American Pancakes, Batter, Bean, Beans, Bell Pepper, Bell Peppers, Bindi Parikh, Bread, Bun, Buns, Cardamom, Cashew, Cashews, Chai, Chai Tea, Chana Masala, Chick Pea, Chick Peas, Chickpea, Chickpeas, Chili, Chili Pepper, Chili Peppers, Chili Powder, Chilis, Chole Masala, Chutney, Cinnamon, Clove, Cloves, Coconut, Coconut Chutney, Coconuts, Coffee, Coriander, Cream, Cumin, Dal, Dessert, Desserts, Dry Roasted Semolina, endoedibles, Fermented Rice Flour, Filter Coffee, Flour, Food, Foodie, Garam, Garam Masala, Garbanzo Bean, Garbanzo Beans, Garbanzos, Ghee, Ginger, Idli, Indian Filter Coffee, Keema, Keema Pav, Kris Parikh, Lamb, Lamb Keema, Lamb Keema Pav, Las Vegas, Lentil, Lentil and Rice Batter, Lentils, LV, Maple, Maple Syrup, Masala, Masala Chai, Masala Chai Tea, Michael Uzmann, Milk, Minced Lamb, Mint, Mint Indian, Mint Indian Bistro, Mint Indian Bistro on Durango, mustard, Mustard Seed, Mustard Seeds, Nevada, Noodle, Noodles, Nut, Nuts, NV, Onion, Onions, Pancake, Pancakes, Pav, Pea, Peas, Pepper, Peppers, Powder, Puri, Puri with Chole Masala and Yogurt, Raisin, Raisins, Red Chili, Red Chili Pepper, Red Chili Peppers, Red Chili Powder, Red Chilis, Rice, Rice Flour, Roasted Semolina, Sambhar, Sauce, Seed, Seeds, Semiya, Semiya Payasam, Semolina, Semolina Flour, Sheep, Sin City, South Indian Filter Coffee, Spring Valley, Sugar, Syrup, Tamarind, Tea, Tomato, Tomatoes, Turmeric, Upma, Uttapam, Uttapam with Coconut Chutney, Uttapams, Vegas, Vermicelli, Vermicelli Noodle, Vermicelli Noodles, Yogurt

June 13, 2019
7:00 PM
by: Uhockey

Delmonico Steakhouse [4,] Las Vegas NV

Delmonico Steakhouse

Popover – Whipped Butter

Truffle and Parmesan Potato Chips – Chives

2018 Ruinart Brut Rose Champagne

Apricot and Arugula Salad – Tree Ripened Apricot, Truffle Burrata Cheese, Aged Balsamic, Grilled Bread

2016 Domaine Drouhun “Arthur” Chardonnay

Pan Roasted Chilean Sea Bass – Fava Beans, Roasted Tomato Vinaigrette, Morels

2016 Domaine Raspail-Ay

Rack of Lamb – Baby Carrots, Mushy Peas, Chimichurri Sauce

2016 Sinegal Carbernet Sauvignon

Creekstone Farms Prime Ribeye – Gratin Potatoes, Green Asparagus, Brussels Sprouts, Red Wine Reduction

Triple Chocolate Mousse Cake with Chocolate Ganache, Emeril’s Banana Cream Pie, Pecan Pie with Oatmeal Shortbread Crust and Vanilla Ice Cream

Fresh Baked Chocolate Chip Pecan Cookies, Cinnamon Sugar Mini Doughnuts

At the beginning of this current “Celebrity Chef” era there were few names on Emeril Lagasse’s level, and although the Massachusetts native who made his name cooking in Louisiana has slowly faded from television his three Las Vegas Restaurants remain popular destinations with Delmonico Steakhouse having just celebrated its twentieth Birthday.

Now old enough to be considered iconic in a city of constant change, Delmonico’s grand-opening coinciding with that of The Venetian where no other space along Restaurant Row remains the same, guests entering the space in 2019 will find little has changed over the last decade or more, even Chef Ronnie Rainwater still at the helm for what may be an unprecedented tenure.

Arranging this visit as a work event, six guests sitting down to a four-course menu with Wine at $125 per person, it was unfortunately late as a result of traffic that things got started at 7:00pm, warm Popovers and Delmonico’s signature Potato Chips with Truffle Oil and Cheese delivered quickly, though the latter seemed a bit hurried with some spuds crispy and tan while others were white and flaccid.

Having not requested the Wine Pairing, even small pours somewhat wasteful on a group of mostly teetotalers who had to work the next day, it was beginning with Sparkling Rose from Ruinart that creamy Burrata and Apricots were presented, the request for “family-style” service in reality just two menu-sized servings on separate plates with each diner receiving just over a mouthful inclusive of Toast and Salad.

Aware that Chef Rainwater was out on a well-earned family vacation, his second in command presenting each course while Sommelier and servers were polite and professional from beginning to end, course two featured Pan Roasted Sea Bass alongside Spring Vegetables, a plethora of Morels particularly welcome though the Fish’s “family style” partitioning limited most to less than three-ounces.

Admittedly impressed by small sips of Chardonnay, Delmonico’s continuous recognition by Wine Spectator since 2004 no small feat, course three placed Lamb Chops cooked rare alongside a Grenache-Mourvedre-Syrah blend, the Flesh itself young and minimally gamey but complimented well by both the Wine and minty Peas plus Carrots enlivened by Chimichurri.

Still suggesting “family style” as two menu portions of each dish, the main course of Creekstone Farms house-aged Ribeye accompanied by six wedges of cheesy Potatoes plus Sprouts and Asparagus, it was without other requested sides that plates were cleared, though guests who’d held out for Carbernet were notably praiseful of the selected pairing.

Finally serving true “family-style” for Dessert, though one slice of Emeril’s famous Banana Cream Pie divided by six assumes a lot about guests’ willingness to share, fans will be happy to know that both Banana and Pecan Pie remain Sin City’s best while Cake, Cookies and tiny Donuts a touch heavy with Oil are merely average.

THREE STARS: It was prior to starting Endoedibles that I first encountered Emeril’s food, but at his restaurant in Orlando was probably the first place I ever enjoyed “fine dining” at the grand old age of 21. Only financially able to start traveling years later, it was in Las Vegas that I next crossed paths with the man who made “BAM!” a catchphrase, in 2008, and having now visited a fourth time I’m comfortable saying little has changed at his Steakhouse in terms of Food or service, though in terms of value for the dollar this meal would have been better ordered a la carte.

RECOMMENDED: Pan Roasted Chilean Sea Bass, Rack of Lamb, Emeril’s Banana Cream Pie, Pecan Pie.

AVOID: A look at the pictures will show undercooked Chips, which is a shame as they are otherwise excellent. Additionally, although easily shared, the Cookies and Donuts are completely forgettable compared to other Desserts at Emeril’s outposts in the past.

TIP: Unlike all the other big Meat houses, Delmonico offers lunch Daily from 11:30am to 2pm including Fried Chicken and a full slate of desserts, plus Sandwiches and a good number of Steaks and Salads.

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

www.emerilsrestaurants.com/delmonico-steakhouse

Posted in Delmonico, Delmonico Steakhouse, Dessert, Emeril, Food, Ice Cream, Las Vegas, Nevada, Tasting Menu, Truffle, Truffles Tagged 2016 Domaine Drouhun “Arthur” Chardonnay, 2016 Domaine Raspail-Ay, 2016 Sinegal Carbernet Sauvignon, 2018 Ruinart Brut Rose Champagne, Aged Balsamic, Aged Balsamic Vinegar, Apricot, Apricot and Arugula Salad, Apricots, Arugula, Asparagus, Baby Carrot, Baby Carrots, balsamic, Balsamic Vinegar, Banana, Banana Cream, Banana Cream Pie, Bananas, Bass, Bass Fish, Bean, Beans, Beef, Bread, Brussels Sprout, Brussels Sprouts, Brut, Brut Champagne, Brut Rose, Brut Rose Champagne, Burrata, Burrata Cheese, Butter, Cake, Cakes, Caramel, Carbernet, Carbernet Sauvignon, Carbernet Sauvignon Wine, Carrot, Carrots, Champagne, Chardonnay, Chardonnay Wine, Cheese, Chilean Sea Bass, Chimichurri, Chimichurri Sauce, Chip, Chips, Chive, Chives, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chip Pecan Cookie, Chocolate Chip Pecan Cookies, Chocolate Chips, Chocolate Ganache, Chocolate Mousse, Chocolate Mousse Cake, Cinnamon, Cinnamon Sugar, Cinnamon Sugar Mini Donuts, Cinnamon Sugar Mini Doughnut, Cinnamon Sugar Mini Doughnuts, Cookie, Cookies, Cow, Cows, Cream, Creekstone Farms, Creekstone Farms Prime Ribeye, Creekstone Farms Ribeye, Creekstone Farms Ribeye Steak, Crust, Dark Chocolate, Dark Chocolate Ganache, Delmonico, Delmonico Steakhouse, Dessert, Desserts, Domaine Drouhun, Domaine Drouhun “Arthur” Chardonnay, Domaine Raspail-Ay, Domaine Raspail-Ay Wine, Donut, Donuts, Doughnut, Doughnuts, Emeril, Emeril Lagasse, Emeril's Banana Cream Pie, endoedibles, Fava, Fava Bean, Fava Beans, Favas, Fish, Food, Foodie, Fresh Baked Chocolate Chip Pecan Cookie, Fresh Baked Chocolate Chip Pecan Cookies, Ganache, Gratin, Gratin Potato, Gratin Potatoes, Green Asparagus, Grenache, Grilled Bread, Herb, Herbs, Ice Cream, Lamb, Las Vegas, LV, Michael Uzmann, Mike Olsen, Milk Chocolate, Mini Donut, Mini Donuts, Mini Doughnut, Mini Doughnuts, Mint, Mints, Morel, Morel Mushroom, Morel Mushrooms, Morels, Mourvedre, Mousse, Mushroom, Mushrooms, Mushy Pea, Mushy Peas, Nevada, NV, Oat, Oatmeal, Oatmeal Shortbread Crust, Oats, Oil, Pan Roasted Chilean Sea Bass, Parmesan, Parmesan Cheese, Pastries, Pastry, Pea, Peas, Pecan, Pecan Pie, Pecan Pie with Oatmeal Shortbread Crust and Vanilla Ice Cream, Pecans, Pie, Pies, Pop Over, Popover, Pork, Potato, Potato Chip, Potato Chips, Potatoes, Prime Ribeye, Prime Ribeye Steak, Rack of Lamb, Red Wine, Red Wine Reduction, Reduction, Ribeye, Ribeye Steak, Ripened Apricot, Ripened Apricots, Roasted Chilean Sea Bass, Roasted Tomato, Roasted Tomato Vinaigrette, Ronnie Rainwater, Rose, Ruinart, Ruinart Brut Rose Champagne, ruinart champagne, Salad, Salads, Sauce, Sea Bass, Sea Bass Fish, Sean Roe, Sheep, Shortbread, Shortbread Crust, Sin City, Sinegal, Sinegal Carbernet Sauvignon, Steak, Steakhouse, Sugar, Syrah, Tasting Menu, The Venetian, Toast, Tomato, Tomatoes, Tree Ripened Apricot, Tree Ripened Apricots, Triple Chocolate Mousse Cake, Triple Chocolate Mousse Cake with Chocolate Ganache, Truffle, Truffle and Parmesan Potato Chip, Truffle and Parmesan Potato Chips, Truffle Burrata, Truffle Burrata Cheese, Truffle Oil, Truffled Burrata, Truffles, Vanilla, Vanilla Ice Cream, Vegas, Vinaigrette, Vinegar, Whipped Butter, Whipped Cream, White Chocolate, Wine, “Arthur” Chardonnay

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