Vegas Inside Tips

Celebrity Chef Connection posts a new broadcast every Wednesday by 5 pm at www.celebritychefconnection.com. At the home page, click on the link in the right hand corner and that will take you to the Current Show page where you can select what segments you want to view. The program is also archived. If you have any questions or comments contact Debbie Hall at hallwayprod@yahoo.com or 702-279-8116.

Debbie Hall has been a broadcaster and writer in Las Vegas since the mid 80s and a resident of Las Vegas since 1978. She has produced and hosted a number of radio interview programs featuring food, lifestyles and trends. She has also written a number of feature articles in such publications as Las Vegas Life, Las Vegas Style, Nevada Woman, What’s On and Las Vegas Food and Beverage as well as regional publications. She has over 20 years in the broadcasting industry including radio and television and has worked in Internet radio for the past four years.

DEBBIE

Debbie has also interviewed a number of chefs and other individuals in the food and beverage industry such as Emeril Lagasse, Wolfgang Puck and Gustav Mauler, to name a few. Debbie also teaches marketing at the University of Nevada, Las Vegas, and is part of the Public Relations Certification Program. Her newest program, Celebrity Chef Connection, can be heard on the internet on www.celebritychefconnection.com with new shows posted every Wednesday at 5 pm.

Mermaid Restaurant & Lounge at Silverton Casino Lodge now features a new menu filled with tantalizing appetizers and delectable entrées.

While enjoying Silverton Casino Lodge’s 117,000 gallon aquarium, patrons can submerge themselves in an assortment of new entrées and finger foods at Mermaid Restaurant & Lounge. To start, visitors can dive into a bowl of parmesan fries ($7), chips and salsa ($4), homemade guacamole ($8) and snacks for two ($3), which includes assorted nuts, pretzels or trail mix. Guests can dine on chicken wing dings ($8), buffalo chicken strips ($8), nachos ($8) and Caesar salad ($8, $6 half order) with chicken ($10, $8 half order), ahi tuna ($11, $9 half order) or shrimp ($11, $9 half order).

Mermaid Restaurant & Lounge’s new menu also offers teriyaki bowls with chicken ($9), steak ($10), salmon ($11) or shrimp ($11). Seafood selections include fried calamari ($8), fish tacos ($8), fish and chips ($8) and an ahi tuna wrap ($9). Pizza options include cheese ($7), pepperoni ($8) and sausage and mushroom ($9). Other mouthwatering options include a steak sandwich ($8), bacon cheeseburger ($8) and classic burger ($7, $8 with cheese).

Located next to Silverton Casino Lodge’s 117,000 gallon aquarium, Mermaid Restaurant & Lounge is the best place to eat, drink and watch the underwater life. Voted “Best Free Attraction” in the Best of Citysearchâ 2008 awards, Silverton Casino Lodge’s aquarium features 4,000 tropical fish, four species of stingray and six species of shark. From hamburgers to pizza, salads and sandwiches, guests can dine on delectable entrées as they enjoy the beautifully designed aquarium home to an interactive fish feeding show and live mermaids. Mermaid Restaurant & Lounge is open daily from 11 a.m. to 11 p.m.

T&T (Tacos & Tequila) Now Open at Luxor Hotel and Casino
Restaurant offers high-energy atmosphere with a sexy menu

T&T (Tacos & Tequila), a highly stylized restaurant with a fun, energetic vibe and flavorful menu opened its doors today, Sept. 26 at Luxor Hotel and Casino. The restaurant is owned and operated by Drive This Entertainment! and its partners Michael Frey and Craig Gilbert.

“This is not your grandma’s cantina,” Frey said. “Tourists and locals now have a sexy, energy-infused Mexican restaurant to hang out in with amazing décor and innovative but no-fuss food. This restaurant is unlike any other in this town.”

Embodying traditional and modern elements of Mexican style intermixed with rock‘n’roll flair, T&T combines the talents of world-renowned restaurateur and chef Richard Sandoval with the innovative creations of New York-based design team Rafael Alvarez and Brannen Brock.

The menu was designed by Sandoval and expertly executed by Executive Chef Saul Ortiz, formerly of Isla Mexican Kitchen & Tequila Bar at Treasure Island. It includes unique presentations of modern and traditional Mexican cuisine and a drink program highlighted by an extensive list of tequila selections, specialty cocktails and infused tequilas. Menu items include adobo shrimp or marinated beef quesadillas $12; crab, chicken or tuna tostadas $10-12; nachos $11 and chicken tamales $10 for appetizers. Entrées include cheese, beef or chicken enchiladas $14-16; beef or chicken burritos $14-16; carne asada $22; chicken, skirt steak or shrimp fajitas $15-17; chile relleno $15; pork spare ribs $17 and a variety of tacos filled with the lobster, carne asada and Kobe beef. In addition, T&T offers a ceviche flight, one shot of tuna, mahi mahi and shrimp ceviche paired with a complementing flight of tequila.

In addition to the culinary treats within T&T, the 8,000 square-foot restaurant was designed with five icons of Mexican culture – the sombrero, the shot glass, the bullfight, skeletons and seductive women – in mind. Diners and onlookers will be amazed by the massive brushed aluminum covering with countless laser cutouts depicting skeletons dancing and drinking tequila poking through. The roof is lined with lights that shoot down toward the ground, reflecting the images on the floor and peppering the space with jagged illuminations. Serving as additional eye

candy and a second design focal point, the bar area features a striking 25-foot-by-65-foot mural
illustrating the excitement and voracity of a bullfight and the sensuality of its main subject: a female matador. Three similar murals with provocative images of the matador and bull appear in the restaurant’s lounge area, El Salon, positioned off the main dining room providing a more intimate experience. In keeping with the Mexican theme, the designers chose a bright color palette of yellows, reds, greens and oranges throughout the restaurant in chair coverings, countertops and decorative lighting.

Complementing its bold style and menu, T&T keeps its guests excited with rock ‘n’ roll music and its signature Tequila Temptresses, Bridgette and Carly. The girls, sporting sexy T&T branded apparel, roam the dining area with a tequila cart and provide guests expert recommendations on tequila pairings and shots.

T&T will soon offer a gift boutique complete with branded apparel and accessories as well as a freestanding frozen margarita bar.

Located above hotel registration at Luxor, T&T is open daily for lunch and dinner from 11 a.m. to 11 p.m. and offers late-night dining until 3 a.m. For reservations or more information, call (702) 262-5225.

MORTON'S THE STEAKHOUSE IN LAS VEGAS FEATURES THE NEW OSCARTINI,' NAMED AFTER MAYOR OSCAR GOODMAN

When it comes to Las Vegas and martinis, nobody knows them better than Mayor Oscar B. Goodman. Morton's The Steakhouse in Las Vegas has honored Goodman with the "Oscartini," which features Bombay Sapphire Gin, and has become a favorite on the restaurant's signature cocktail menu. For those bartenders at home, Morton's is sharing the Mayor's recipe for the "Oscartini" for special events, holiday parties or as the perfect cocktail for relaxing after a long day.

"The 'Oscartini' became a part of the Morton's cocktail menu when Bar 12-21 opened in August," said Daniel Hurst, general manager of Morton's The Steakhouse in Las Vegas. "Since we introduced the 'Oscartini,' it has become one of our guests' favorite martinis."

Visit Morton's for a fine dining experience or stop in at the new Bar 12-21 and choose from a Heavenly Mortini, an "Oscartini," an award-winning wine menu and a variety of imported and domestic beers. Bar 12-21 features "Power Hours" from 5 p.m. to 6:30 p.m. and 9:30 p.m. to 11 p.m., where appetizers on the "Bar Bites" menu are offered for $6 each. During the "Power Hours," the "Bar Bites" include Three Prime Cheeseburgers, Three Mini Crab Cakes, Iceberg Wedge Bites, Chicken Goujonettes, Jumbo Lump Crab Cake, Spinach & Artichoke, Four Petite Filet Mignon Sandwiches and Blue Cheese French Fries. Oysters-on-the-Half-Shell and Colossal Shrimp are available at $2 and $3.25 each respectively.

Below is the recipe for the "Oscartini."
The 'Oscartini'
Ingredients
Martini glass, chilled
Bombay Sapphire Gin (Mayor Goodman's favorite!)
1 large, pitted olive stuffed with anchovies
1 large, pitted olive stuffed with blue cheese
Preparation
3 ounces Bombay Sapphire Gin
Shake and pour gin in chilled martini glass
Garnish with stuffed olives
Enjoy!

Morton's is located at 400 East Flamingo Road in Las Vegas and is open from 5 pm. To 11 p.m. Monday through Saturday and 5 p.m. to 10 p.m. on Sunday. For more information, a complete menu and to schedule an event in the boardroom, call Morton's at (702) 893-0703 or visit www.mortons.com.

Combining the bold flavors of Southern Brazil with the generous spirit of Texas, Texas de Brazil opened its doors on Wed, Sept. 10 in Town Square Las Vegas. The Las Vegas location marks the restaurant’s 14 location worldwide.

“Texas de Brazil is a perfect complement to Town Square and a great spot to try a traditional Brazilian ‘Churrascaria,’ (steakhouse)” said David Parra general manager. “We are eager to provide our guests with beautiful rustic ambience, flavorful food and unparalleled service.”

For the fixed price of $44.99, guests can whet their palates with tantalizing cuts of meats, try several selections from the seasonal salad area— which includes appetizers, soups, salads, and gourmet chesses –- or enjoy a variety of sides such as garlic mashed potatoes and cheese bread served tableside. Texas de Brazil offers guests a truly unique Brazilian experience, complete with sword carrying Gauchos a.k.a. Brazilian cowboys, who roam the dining area serving various delectable cuts and types of meat.

The gourmet salad bar features more than 50 sides and salads, including cherry and sun-dried tomatoes, Brazilian black beans with pork, steamed asparagus with strawberry sauce, aged French chesses, caramelized sweet onions and much more. Cooked in the traditional Brazilian “Churrascaria” style and served by the Gauchos tableside, meat selections include but are not limited to slow roasted leg of lamb, herb marinated pork loin, signature garlic marinated picanha, filet mignon wrapped in smoked bacon, Brazilian sausage, chicken breast wrapped in bacon. The cuts are slowly spin-roasted, grilled over an open flame and served with garlic mashed potatoes and Brazilian cheese bread. Complimenting to the meal, Texas de Brazil also offers an extensive wine list, signature cocktails, an assortment of desserts and hand-rolled cigars.

Providing a rustic atmosphere with bright red walls, dark woods, large floral arrangements and metal accents, the 12,500 square foot restaurant can seat up to 322 people. For parties, business meetings or special events, the Brazilian steakhouse has two private dining rooms that can accommodate groups of 12 to 40 people. In addition, Texas de Brazil offers complementary valet for its guests.

Located at 6533 Las Vegas Boulevard, South in Town Square, Texas de Brazil is open for dinner Mon. – Thur. from 5 -10 p.m., Fri. from 5-10:30 p.m., Sat. from 4-10:30 p.m. and Sun. from 4-9 p.m. For more information call 702/ 614.0080 or visit www.texasdebrazil.com

Started in 1998, Texas de Brazil has quickly grown into the United States’ premier churrascaria. The restaurants’ menu consists of 15 grilled meats; all prepared in the traditional Brazilian method over an open flame and carved tableside by the restaurants’ authentically costumed Gauchos, as well as an elaborate salad area, wine list, dessert menu and full liquor bar. Texas de Brazil has grown to a 14-unit chain with locations throughout the U.S. and Aruba. By the end of 2008, the company is opening its 15th location in Baton Rouge, Louisiana.

Executive Chef Bruce Knapik and his team prepare turkey with all the trimmings

LAS VEGAS – Giving thanks and enjoying time with family and friends is the basis of every Thanksgiving holiday. Again this year, JW Marriott Las Vegas Resort & Spa in Summerlin is offering three dining options including Turkey’s To Go, a fabulous brunch offering and traditional thanksgiving dinner in Ceres Restaurant on Thursday, Nov. 27.

For those wanting to celebrate this special holiday in the comfort of their home, but without all the work, Turkey’s To Go is the answer. Designed to feed eight people, this feast includes everything from a delectable 14-16 lb. turkey with garlic mashed potatoes, sage & sausage stuffing and turkey gravy to garden fresh vegetables, house salad and dinner rolls with butter. Leave room for dessert, as Pastry Chef Raul Villa will send along a festive pie of your choosing.

“We invite our Las Vegas neighbors to celebrate Thanksgiving at home but leave the cooking to our team of experts,” said Executive Chef Bruce Knapik. “Reserve a time to pick up your all-inclusive dinner and our Turkey’s To Go staff will be waiting curbside at the Palms Tower valet to deliver your dinner to you.”

Priced at $145 plus taxes and gratuity, it’s as simple as picking up the phone and calling 869-7806 to reserve your culinary extravaganza.

This years much anticipated annual Thanksgiving brunch buffet in Ceres Restaurant is always a sell-out. Featuring traditional Turkey, Peppercorn Crusted Prime Rib of Beef and Maple Pit Ham at the carvery and an omelet station with made-to-order eggs, an abundance of selections are available. The main buffet offers an assortment of salads, fruits, baked goods and pastries, imported and domestic cheeses and a vast array of accompanying hot items, not to mention delicious desserts. The littlest of guests will enjoy the children’s buffet, filled with kid-friendly foods such as Crunchy Chicken Fingers, assorted Pizzas, Mac-n-Cheese, French Fries and Mini Pancakes.

Brunch is served from 10:30 am to 3:30 pm Thanksgiving day at a cost of $45 for adults, $22.50 for children under 12 and complimentary for children under 5 years old. Reservations are required by calling Ceres at 869-7381.

In addition to the annual brunch buffet, a wonderful Thanksgiving menu selection will be served during the evening hours in Ceres Restaurant. A customized culinary experience awaits as each guest can choose from a varied selection of starters, main courses and scrumptious desserts, worthy of thanks! Prices range from $45.00 for a special three-course Thanksgiving menu or a-la-carte is available. Dinner will be served from 5:30 pm to 9:00 pm and reservations are recommended by calling Ceres at 869-7381.

JW Marriott Las Vegas Resort & Spa features 548 oversized guestrooms set amid 54 acres of lush gardens. Located in Summerlin, 20 minutes northwest of the famous Las Vegas Strip, the resort is close enough to indulge in the city’s amenities, but far enough away to enjoy golfing on one of the courses surrounding the resort or explore beautiful Red Rock Canyon. Indulge yourself at JW Marriott’s luxurious Aquae Sulis Spa or lounge by the grass-edged pool. Plus, the resort features a wide selection of dining and entertainment options, from casual to elegant. All services and amenities synonymous with JW Marriott are at your fingertips when you visit.

JW MARRIOTT LAS VEGAS RESORT & SPA: 221 N. Rampart Blvd., Toll Free: 877-869-8777, www.jwlasvegasresort.com.

Cafe Rio Mexican Grill Expands Its Las Vegas Presence
In response to increasing customer requests, Cafe Rio Mexican Grill opens 21st location

On Monday, Aug. 18, Cafe Rio Mexican Grill, the popular Utah-based restaurant company specializing in traditional flavors and recipes of Mexico’s Rio Grande Valley, opened its third location in the Las Vegas area at 7575 N. Decatur Blvd.

Cafe Rio Mexican Grill’s success is apparent in its 20 locations throughout Utah, Nevada and Arizona. The popular restaurant chain spread its success to the Las Vegas Valley in 2007 with locations at 9002 W. Sahara Ave. (just west of South Durango Drive) and 9595 S. Eastern Ave. (at East Silverado Ranch Boulevard).

About Cafe Rio Mexican Grill
The highly awarded restaurant was named for the Rio Grande region of Mexico, New Mexico and Texas. Cafe Rio Mexican Grill has been serving its loyal customers fresh food for more than 10 years. It has been recognized numerous times for its made-from-scratch meals, including “Best Salad,” “Best Burrito” and “Best Mexican Food” by Utah City Search, as well as “Best of State” Mexican cuisine. With no freezers or microwaves in its restaurants and no artificial ingredients in any of its foods, Cafe Rio Mexican Grill offers high quality, healthy food. Every location is open daily from 11 a.m. to 10 p.m. For more information about Cafe Rio Mexican Grill, visit www.caferio.com.

RA Sushi Bar Restaurant Debuts New Happy Hour
New Six-Day Happy Hour Offers Extended Hours and Lower Prices

RA Sushi Bar Restaurant located on the Las Vegas Strip at the Fashion Show Mall offers another opportunity to turn a tiring workday into a stimulating night in the RA. RA Sushi will launch a revamped Happy Hour on Aug. 18. The new six-day Happy Hour will offer extended hours and lower prices.

Traditionally hosted Monday through Friday, RA will extend its Happy Hour through Saturday and start the fun one hour earlier, offering food and drink specials from 3-7 p.m. Sushi and appetizers on the Happy Hour menu will be reduced to half-off the regular menu prices. Drink specials will range from $1 to $5 and will include beer, sake and a wide variety of specialty cocktails.

“Our new Happy Hour is just one way to give back to our customers during a tough economy,” said Scott Kilpatrick, co-founder and vice president of RA Sushi. “We’re bucking the trend of raising prices at a time when costs seem to be spiking everywhere else – from the pump to the grocery aisle.”

RA’s Happy Hour offers a colorful variety of sushi and appetizers, and a wide selection of exotic spirits, allowing everyone to find their pleasurable poison, Happy Hour sushi specials include California Roll ($3.00); Shrimp Nigiri ($2.38); and Crispy Spicy Tuna ($4.88). Sample Happy Hour appetizers include Coconut Shrimp Tempura ($4); Edamame ($1.63); and Pork Gyoza ($2.88). Drink specials include Hot Sake ($1); Budweiser and Miller Lite ($2); 12-ounce Sapporo and Corona ($3); Mango Martini and Sake Sangria ($4); and 22-ounce Kirin with Sake ($5).

For those looking to jumpstart the week, RA’s Flying Fish Lounge has always offered patrons lively musical entertainment and Happy Hour specials every Sunday from 8 p.m. to midnight. Seven days per week, RA Sushi is a welcome escape from the office and a prime destination for fresh sushi, refreshing cocktails and a stimulating social scene.

About RA Sushi
RA Sushi is best known for successfully combining distinctive sushi with a trendy, hip atmosphere. A destination for the young and chic, as well as serious sushi connoisseurs, RA serves fresh sushi to order along with outstanding Japanese fusion cuisine in a fun, lively environment. RA has 21 locations across the country, with several more slated to open in 2008 and 2009. Enjoy RA Sushi in Arizona (Ahwatukee, Mesa, North Scottsdale, Old Town Scottsdale, Tempe and Tucson); California (Chino Hills, Corona, San Diego, Torrance and Tustin); Florida (Palm Beach Gardens, Pembroke Pines and Miami); Illinois (Chicago, Glenview and Lombard); Maryland (Baltimore); Nevada (Las Vegas); and Texas (Houston and Plano). For more information visit RA online at www.RAsushi.com.

LAURENT TOURONDEL AMPLIFIES CLASSIC BURGERS FOR LAS VEGAS:
BLT BURGER OPENS AT THE MIRAGE

Acclaimed chef Laurent Tourondel opened his award-winning BLT Burger at The Mirage. As the famed resort continues to grow its roster of dynamic restaurants, BLT Burger is an approachable yet innovative addition to its dining options.

Tourondel was named one of Food & Wine magazine’s Best New Chefs in 1998 while cooking in Las Vegas at Palace Court Restaurant. He has since created several successful restaurants around the country and was honored as Bon Appétit magazine’s 2007 Restaurateur of the Year.

“It’s exciting to come full circle,” Tourondel said. “The Mirage is one of Las Vegas’ leading destination resorts, and I’m excited for BLT Burger to join the mix.”

BLT Burger offers a variety of burgers including beef, American Kobe, lamb and Atlantic salmon, each served on soft buns with tomato, red onion, iceberg lettuce, pickles, ketchup, mustard and mayonnaise. The beef patties are a combination of Certified Black Angus sirloin, short rib, chuck and brisket. Specialty burgers include the Tex-Mex, a 7-ounce beef burger with jalapeños, chili, avocado, salsa, jack cheese, onions and sour cream; Lamb Tandoori Burger, a slightly spicy Colorado lamb burger topped with mint-cilantro yogurt sauce, cucumber, olives, red onion and tomato; and a signature Meatball Burger composed of ground veal, pork and ricotta and served with garlic pomodoro sauce. In true Las Vegas style, Tourondel offers The Stripper, a 7-ounce beef burger served with lettuce, tomato, onion and bell pepper without the bun.

Though burgers take center stage, BLT Burger’s diverse menu offers a number of tempting starters and salads in addition to more than eight types of fries and rings, including waffle-cut, sweet potato, jalapeño poppers and fried pickles.

Beverages afford just as many options, with an array of milkshakes in classic and spiked varieties, innovative cocktails, as well as an impressive beer list and focused wine selection to quench every guest’s thirst. Cocktails are cheeky nods to Las Vegas entertainment and include such selections as The Showgirl (Plymouth Gin, St. Germain Elderflower Liqueur and lemon, grapefruit and cranberry juices), Dancing with the Devil (Sauza Blanco Tequila, Crème de Cassis, lime and ginger beer) and Tumblin’ Dice (Knob Creek Bourbon, Fernet Branca, bitters and a splash of cherry).

Milkshakes tend toward the whimsical and are inspired by classic American desserts: the Twinkie Boy blends vanilla ice cream, a Hostess™ Twinkie and caramel syrup; Give Me S’More combines chocolate ice cream with toasted marshmallows and graham crackers; and the Puddin’ Pop is a rich slush of chocolate ice cream, chocolate pudding and chocolate shavings. For those who want to add extra punch to their shake, BLT Burger’s Spiked Milkshakes are the perfect adult treat in flavors such as The All Nighter (Kahlua, Baileys, espresso and coffee ice cream), The Highlander (Guinness Stout, Coole Swan Irish Crème and vanilla ice cream) and Malibu Barbie (Malibu Rum, pineapple juice, coconut milk and vanilla ice cream).

To further satisfy a sweet tooth, desserts include sundaes in either Strawberry Cheesecake or Chocolate Chip Cookie Dough flavors; a French twist on the usual Ice Cream Sandwich with a Dutch chocolate macaroon and hazelnut ice cream; and “Krispy Kreme” Doughnut Bread Pudding with rum-raisin coconut sauce.

Scott Sibella, president and COO of The Mirage, said, “Burgers, fries and shakes prepared by a chef as talented as Laurent Tourondel are a sure hit. BLT Burger is a wonderful addition to our offerings and certain to be a great success.”
Designed by Rockwell Group, the 198-seat BLT Burger is an ideal setting to showcase the craftsmanship and freshness behind Tourondel’s superlative hamburgers. The hip and casual setting reflects both the natural Nevada landscape and the glamour of Las Vegas with end-grain wood, walnut and yellow-glazed lava stone, accented with red glazed brick, golden furniture upholstery and dramatic lighting.
According to designer David Rockwell, “BLT Burger celebrates the DNA of the burger with the central grill, which is surrounded by beautiful glazed red brick tile. I wanted to emphasize the ritual of grilling burgers in the midst of the Nevada landscape.”
The entrance features a dimensional wood block ceiling that is illuminated from behind, changing in color and intensity to transition from day to night. The comfortable banquettes and booths in the front section of the restaurant have views of the grill and are accented with polished, chrome pendant lights for intimacy. Throughout the space are table tops lacquered with large table numbers, simple schoolhouse-style wood chairs and patterned gobo lights that provide a club-like atmosphere for late-night dining. The 16-seat, yellow-glazed lava stone bar has barstools accented with stitching details. The illuminated bar is a perfect place for sitting and eating while watching the action. Overhead flat-screen televisions display sporting events during the day and digital imagery for an evening ambiance.

The curved walls of the back section of the restaurant evoke an outdoor environment with a 16-foot, floor-to-ceiling sepia tone panoramic photo mural of the surrounding Sierra Nevada landscape. The circular open grill is surrounded by a polished, red-glazed brick wall and covered by a large metallic dome illuminated with colored lights.

BLT Burger, located at The Mirage Hotel & Casino, 3400 Las Vegas Blvd South, is open Sunday, Tuesday, and Wednesday, 11 a.m. – 2 a.m.; Monday, Thursday-Saturday, 11 a.m. – 4 a.m. Reservations are not required. For more information, please visit www.bltburger.com, www.mirage.com or call 702.792.7888.

ABOUT LAURENT TOURONDEL
Honored by Bon Appétit as Restaurateur of the Year in 2007 and by Food & Wine as a Best New Chef in 1997, Tourondel also has received an array of “Best of…” awards from publications that include Esquire, Travel + Leisure, Saveur and Wine Spectator. Tourondel has changed the approach of fine dining by creating accessible menus prepared with the finest ingredients and presented in a casual, comfortable dining room. By adhering to his belief that ingredients should be stellar, food simply prepared and service kind and efficient, BLT restaurants have become household names.

With the passion and skill of a French-trained chef and the sensibility and style of a metropolitan restaurateur, Tourondel has successfully infiltrated the rarified world of New York restaurants and the national dining landscape, much to the delight of critics and diners alike.

Las Vegas beverage aficionados can get a free sampling of the hottest boutique wine and sake list in Las Vegas off the Strip through Sea Stone’s exclusive series of events: Tempting Tastes. Every Thursday, guests can experience complimentary tastings of wine, sake and spirits from 5:30 – 8 p.m. and featured selections each week will be available at an appreciable 20% discount for enjoyment on the patio with friends or with dinner.

Sea Stone is officially open to the public and invites you to join them for
lunch (11:30 a.m. – 4 p.m.), The Happiest Hours (4 – 7 p.m.) and dinner (4 – 10 p.m.) daily.

Sea Stone Sushi & Gourmet Fusion offers tempting sushi creations and traditional Asian-influenced fare to discerning diners. With a diverse menu sure to please any palate and a boutique wine and sake list second to none in off-Strip establishments, they pride themselves in providing a truly fulfilling dining experience for their guests. Their innovative cooked sushi rolls coupled with their combination of all the tastes that comprise Pacific Rim cuisine place them at the forefront of forward-thinking kitchens in Las Vegas. com.

Social House at Treasure Island has upped the ante with a fun, delicious new dessert menu that is sure to leave patrons with a happy ending to their meal. The sweet delights are the perfect complement to Chef Joe Elevado’s already exquisite dinner menu.

A scrumptious selection of tantalizing items headlines the exciting new menu, including the Pineapple Right Side Up! consisting of tasty almond cake topped with caramelized pineapple and spiced rum ice cream and the Lychee Beignets, golden fried lychee fritters served with a vanilla dipping sauce and strawberry and vanilla sorbet. Also new to the menu are the Drunken Blueberry, a moist bourbon-soaked lemon blueberry cake topped with a blueberry fruit leather and sour cream sorbet and the Ritz Cracker Parfait, a superb mix of apple bread, smooth peanut butter cream, apple chips and crunchy walnut brittle. These delectable items, along with menu favorites warm chocolate cake, mochi and seasonal fruit sorbets are available nightly.

Whether indulging after a top-notch meal outside on the patio or just stopping by for a quick treat while enjoying the exuberant vibe inside, the new dessert menu at Social House will keep guests coming back for more.

Social House is open nightly from 5 p.m. until midnight with late-night dining available Friday and Saturday until 2 a.m. Reservations can be made by calling (702) 894-7223.

THE RIO’S VILLAGE SEAFOOD BUFFET IN LAS VEGAS DEBUTS

Las Vegas’ Only Seafood Buffet Features Interactive Sushi Stations, Sommeliers and
More Than 13,000 Square Feet and 200 Tons of Fresh Seafood
from Every Corner of the Earth

Having taken the buffet concept to new heights, the Rio All-Suite Hotel & Casino in Las Vegas is set to once again redefine the category with the Village Seafood Buffet’s that is NOW OPEN.

From customizable sushi prepared right in front of the guest to sommeliers available to pair seafood selections with the finest of wines, Village Seafood Buffet is Las Vegas’ only seafood buffet.

Refined, elegant and boldly designed, the Village Seafood Buffet is under the direction of acclaimed Chef Richard Leggett, serving the freshest seafood from around the world, flown in daily with restaurant-style execution.

The Market List
To make Las Vegas’ only seafood buffet the success it has come to be since opening in 1997, a tremendous effort is required, consisting of purchasing only the freshest seafood, proteins and ingredients from around the world. Here is snapshot of the Rio’s “shopping list” for the top items purchased every month:

The Cuisine
From freshwater prawns from Indonesia to Pacific salmon, Alaskan king crab, Canadian snow crab, Shrimp from China and slipper tail lobster from Southeast Asia, the Village Seafood Buffet purchases more than 200 tons of fresh seafood annually. “With our year purchase the size that it is, this makes Village Seafood Buffet one of the largest buyers in the world,” says William Becker, vice president of food and beverage, the Rio.

Complementing its global menu, chefs designed the new Village Seafood Buffet to capture an international array of unique flavors. This includes featuring the essence of the Mediterranean, the vibrant cooking traditions in the Pacific Rim, the rich and flavorful creations indigenous to the Baja region, the exotic, eclectic flavors of South America where guests enjoy carving stations featuring six types of proteins that be made into succulent skewers and the diverse ingredients and cooking styles of North America.

To pair with the cuisine, sommeliers will pair wines that bring out the best flavors in the selections. In addition, the Rio beverage team developed a collection of specialty cocktails. With fresh sushi remaining a primary component of the menu, the team created the “Coast to Coast,” a refreshing blend of gin, berry cognac, cucumber, fresh lemon and just enough ginger syrup to give a hint of Asian influence.

To complete the experience, the gelateria, otherwise known as the dessert station, showcases the custom-made silver rotating gelato display with 10 flavors and flambé station, as well as a bevy of classic plated deserts including cheesecakes, cookies and crème brulees.

The Décor
Visual enhancements immediately captivate attention. From the grand new entrance showcasing metallic pieces that depict the ebb and flow of the ocean tides, to commissioned artwork from renowned artist Brad Holland prominently on display, the all new Village Seafood Buffet features 13,000 square feet of bold new colors and design, emphasizing the cool hues of the ocean’s blues and ice-frosted whites. Cuisine is presented in a clean fashion, with food stations set up to mirror that of a seafood market. Further differentiating Village Seafood Buffet from all others is that selections are served in much smaller portions as compared to a typical buffet, enabling chefs to refresh more often. In fact, guests can expect popular selections such as lobster to be refreshed practically every 10 minutes.

Guests experience a new sound system boasting crisp sound quality and new lighting special effects. Attention to customer comfort is abundant with new tables including Viking tables that seat 15 to 20 guests, leather chairs and high back banquettes in various shades of metals, blues and purples, which add warmth and modern style and to the atmosphere. .

The Chef
Chef Richard Leggett graduated from the Johnson Wales Culinary Institute. His professional career brought him to The Ritz-Carlton, Atlanta and Victoria and Albert’s in the Grand Floridian Resort, then to Café St. Louis at Paris Las Vegas, before becoming the specialty room chef at the Village Seafood Buffet. No single dish is more important than another and each menu item is produced to stand alone in both flavor and presentation.

The Hours and Price
Village Seafood Buffet is open daily at 4 p.m., closing at 10 p.m. Sunday through Thursday and 11 p.m. on Friday and Saturday. Price is $38 (plus tax) per person and $23.99 for children ages four through eight. Children under three are free.

Le Golosita Brings Taste Of Italy To Henderson

Italian trattoria partners with I’m a Kid Foundation matching 100 percent of pizza proceeds

If you are looking for an upscale Italian restaurant with patio seating in a climate controlled setting and incredible food, then try Trattoria del Lupo in Mandalay Bay Resort and Casino. Opened in 1999, Trattoria del Lupo was Wolfgang Puck’s first Italian restaurant. Designed by renowned architect Adam Tihany, the atmosphere is infused with a combination of turn-of-the-century antique furnishings, eye-catching colors and a clean design giving the restaurant the classic look and feel of a traditional Italian trattoria. The menu offers the tastes of authentic, regional Italy and patrons can experience exhibition pizza, antipasto and dessert stations, a glass-enclosed area where fresh pasta is made daily and a wine room that is surrounded by a spacious bar in the center of the restaurant. In addition to the main dining room and banquet facilities, Lupo’s indoor patio provides the perfect setting for people watching without leaving the hotel.

In 2007, Executive Chef Eduardo Perez joined Trattoria del Lupo and created a new menu. Perez, a 21-year veteran of the Wolfgang Puck Fine Dining Group and former chef de cuisine of Spago, Las Vegas, redefined the menu using the finest and freshest ingredients to produce homemade pastas, seafood and other enticing entrees as well as the updating the signature wood-oven baked pizzas. The new menu was created to incorporate the Wolfgang Puck Fine Dining Groups™ standards and healthful philosophy of Wolfgang’s™ Eating, Loving and Living (WELL) incorporating all-natural, fresh and organic items.

In preparation, Chef Perez embarked on a tour of Italy exploring different regions, cuisine and ingredients. He then worked alongside Chef Puck, Managing Partner and Executive Corporate Chef Lee Hefter and Managing Partner and Corporate Chef-Las Vegas David Robins to create the new Lupo menu.

Featuring Italian fare inspired by the regions of Rome, Tuscany and Emilio-Romagna, Lupo’s™ daily changing menu offers a contemporary blend of tastes from the old country, all inspired by the culinary styling of Chef Puck. New menu items include the Gamberetti & Fagioli, sautéed prawns served with white beans accented with rosemary and garlic; Affettati Misti, a medley of imported Italian meats including proscuitto, mortadella and sopressata; Lasagna Verde Bolognese “ala Nonna,” layered handmade spinach pasta with béchamel and Bolognese; and Osso Buco, slow braised veal shank with ricotta gnocchi and broccolini. Guests can then select from a variety of tantalizing desserts such as Zeppoli, Italian ricotta doughnuts served with vanilla and caramel dipping sauces; Chocolate Hazelnut Zuccotto cake made with chocolate mousse, crunchy wafer and raspberry sauce; and Cherry Ricotta Cheesecake with chocolate pistachio crust and port-glazed cherries.

Watching Chef Perez create one of his wood-oven baked pizzas is a work of art. He expertly rolls and kneads the dough, flipping it in the air and creating the perfect shell. The tomato sauce is fresh and as he adds a variety of fresh ingredients, this is pizza the way it was meant to be made. When Chef Perez puts the pizza in the wood-oven, there is no timer, just watching the crust brown, turning the pizza around and letting it bake to a golden color with everything blended just right.

Born and raised in Guatemala, Chef Perez began his career with Chef Puck in 1986 working as the gardener at the original Spago in West Hollywood, tending to the restaurant’s fresh herbs and vegetables. After eight months, Chef Perez applied for a position as dishwasher to get his foot in the door. A short time later, he was prompted to several positions throughout the kitchen including pastry prep, bread baking, butchery, pizza and pantry. His desire to learn, combined with the honor of working under a team of talented chefs, prepared him for a long, successful culinary career. Chef Perez is truly an example of the American Dream come true with Trattoria del Lupo a great place to enjoy a memorable dining experience.

Trattoria del Lupo is located at
Mandalay Bay Resort & Casino
3950 Las Vegas Blvd. South
Las Vegas, NV 89109
Phone Number: 702-740-5522
www.Wolfgangpuck.com
www.mandalaybay.com

HOURS OF OPERATION
5 p.m. – 10 p.m., Sunday - Thursday
5 p.m. - 11 p.m., Friday & Saturday

It’s something you were never allowed to do as a kid --- eat and play at the same time. Now the El Cortez Hotel and Casino in Downtown Las Vegas is making sure that while you have gambling on your plate, you also have food in your mouth.

When players are hitting it big on slots or the tables, their hunger is usually hitting it big too. El Cortez is dealing its players a winning hand with the convenience of Gambling Gourmet. Gambling Gourmet provides players with slot and game-side meal service so that they never have to get up from a winning streak to eat.

Here are the perks:
-          Available to all slot and table players on the casino floor
-         Each individual order is served on a rolling cart
-         The cart is a convenient height for players sitting at slot machines and for those at table games
-         A linen napkin tastefully covers the cart and food is served on china with
silverware
-     Service is available from 11 a.m. – 10 p.m., 7 days a week