31 Aug 2009 02:49 am

Auction at Christie’s: Fine and Rare Wines

Please join us Saturday, September 12th at 10AM as we offer a selection of French, Italian, and California wines on the auction block at Christie’s.


Over 630 bottles from the cellars at ‘21′ will be up for auction.

For the complete catalogue and information on how to register to bid, visit http://www.christies.com/departments/wine/


If your guests are looking for exceptional value this fall, ‘21′ has extended our sumptuous Restaurant Week menus through October 31st. View menu >>


‘21′ Club

21 West 52nd Street New York, NY 10019

Restaurant Reservations: (212) 582-7200

Private Dining: (212) 582-1400

26 Aug 2009 07:38 am

FIRST Food & Bar holds first-ever Labor Day Backyard F’ing BBQ



FIRST Food & Bar - the hip, yet comfortable restaurant and lounge is set in the heart of the Las Vegas Strip.



FIRST is holding their first-ever Labor Day Backyard F’ing BBQ with American Eats including: Jersey Neighborhood Tomato Salad, Doggie Style Mini Hot Dogs, FIRST BBQ Ribs and Watermelon Frozen Ice.

Ladies who show up in their bikinis will receive a complimentary Watermelon Margarita.



Monday, September 7, 2009 beginning at 11 a.m. and going all night long!



FIRST Food & Bar

Inside The Shoppes at the Palazzo

3327 Las Vegas Blvd. South #2812

Second floor; access next to Barneys New York; Additional entrance from the Las Vegas Strip

25 Aug 2009 04:52 am

 Las Vegas Restaurant Week Supports

Three Square 

with Inventive Dining Options

During Las Vegas Restaurant Week (August 31-September 6), the star chefs of Wynn Las Vegas and Encore, the new signature resort in the Wynn Collection, support local food bank Three Square while celebrating culinary legend Julia Child. To honor the iconic chef, author and television personality, Wynn and Encore chefs have crafted Child-inspired menu items to be served at their respective restaurants, proceeds of which will be donated to

Three Square.

At Michelin-rated restaurant Daniel Boulud Brasserie, celebrity Chef Daniel Boulud and Executive Chef Wesley Holton will offer a special three-course restaurant week menu at a prix fixe of $50.09, while star Chef Theo Schoenegger will create a special three-course menu as well for Encore’s Italian-American restaurant Sinatra. A portion of the proceeds from both of these menus will be donated to

Three Square.


Alessandro Stratta, chef of Wynn’s two-star Michelin rated French restaurant ALEX and rustic Italian restaurant STRATTA, first met Child at his former restaurant Renoir at Mirage Las Vegas. 

 “Julia was so excited about our shared French connection, and also commented that my sweetbreads were one of the best renditions she ever had! As you can imagine, that was quite an honor for me,” says Stratta. Stratta channels Child when serving adaptations of lobster Newberg at ALEX and coq au vin at STRATTA, where he reimagines the timeless dish of chicken, mushroom, onions, bacon and herbs cooked in red wine with egg noodles.    

James Beard Foundation award-winning Chef Paul Bartolotta of Bartolotta Ristorante di Mare says: “I’m proud to say I’ve cooked for Julia at least six times, the last time at her birthday party in Chicago with many of my chef colleagues. She gladly signed my chef’s coat, which I’ve saved in a collection … this one to me is the most prized.” To pay homage to Child, Bartolotta serves moules a la mariniere along with gnocchi alla pariginia grainati al formaggi, rich pasta pillows filled with cheese. 

Chef Carlos Guía of The Country Club - A New American Steakhouse was fortunate enough to cook for Julia Child on two occasions early in his career-the first time at the Waldorf=Astoria and the second time at Lutèce in New York.

“Her visit to Lutèce was both unexpected and truly special. Before leaving, she took the time to come into the kitchen, thank us personally and tell us how much she enjoyed her meal,” says Guía. At The Country Club, Guía presents a Child-inspired dish of coquilles St. Jacques a la Parisienne, gratineed scallops and mushrooms in a lush white wine sauce.

Chef Kim Canteenwalla of Society Café Encore says: “I loved how Julia urged her television viewers to ‘never apologize’ in the kitchen. On TV, when things took an unexpected turn or didn’t work out exactly as planned, she would make the best of it-a great example of flexibility and open-mindedness in the kitchen.” Canteenwalla offers two renditions of Child’s comfort classics at Society Café Encore, a jidori chicken breast cordon bleu with Kurboto ham and St. Andre triple cream cheese.


Chef Mark LoRusso of Botero first met Julia Child at a seminar during his sophomore year at the Culinary Institute of America.

“She was such an amazing presence and engaging speaker. You couldn’t help but be uplifted by her passion for cooking,” says the chef. LoRusso applies this shared passion into recreating Child’s sole a la Normandie at Botero, where he offers a lightened version of the classic dish of sole with mussels and shrimp in a white wine-infused cream sauce.

Also recognizing Child’s legacy is Chef David Walzog of SW Steakhouse, where he offers guests the opportunity to sample beef bourgignon, a French staple she helped popularize. Inspired by the rustic cooking of Burgundy, this slow-cooked dish features red wine braised beef with wild mushrooms.

At Switch, the restaurant that marries dinner with theater, Chef Rene Lenger serves lobster a l’Americaine, tarragon-sauced lobster, as well as pate feuilletee, classic puff pastry, to display his admiration for Child.


A Japanese translation of her French fare can be found at Okada, where Chef Masa Ishizawa presents homard de Maines poches au sake, sauce beurre blanc parfum au yuzu-a Maine lobster poached in sake with yuzu butter sauce.

The chefs of Wynn Las Vegas and Encore proudly pay tribute to one of the industry’s finest. As Julia would say, “Bon Appetit!” 

21 Aug 2009 08:20 am

FIRST Food & Bar hosts first-ever Shuck & Swallow Charity Event

Event to feature well-known chefs to raise money for The Shade Tree shelter


WHO:  FIRST Food & Bar inside The Shoppes at The Palazzo and chefs from across the Vegas valley representing restaurants, including First Food & Bar, SushiSamba, Fiamma, Aquaknox, RM Seafood and many others.


WHAT:  FIRST is hosting the first-ever Vegas rendition of Shuck & Swallow - a charity event that finds Vegas’ top chefs in a battle to see who can shuck and swallow the most oysters within 10 minutes. The winner will receive a Shuck & Swallow trophy…and of course bragging rights.


The after party will feature $1 oyster specials, $2 Sierra Nevada draft beer specials and a $5 vodka special with proceeds benefiting The Shade Tree shelter.


WHEN:  Monday, August 24, 2009

4 p.m. event begins

5 p.m. - 8 p.m. After party at FIRST Food & Bar



FIRST Food & Bar

Inside The Shoppes at the Palazzo

3327 Las Vegas Blvd. South #2812

Second floor; access next to Barneys New York; Additional entrance from the Las Vegas Strip

21 Aug 2009 07:58 am

Starting this Saturday, August 22, Smorgas Chef’s Stone Street location will be offering unlimited champagne brunches on weekends. Just add $10 to their popular $16.95 brunch prix fixe, and enjoy their award-winning brunch with unlimited Champagne or cocktails made with their delicious Comte de Gascogne Blanc de Blancs Champagne. It gets better; if everyone at the table opts in, enjoy Champagne bottle service at no extra cost. Mix your own mimosas, bellinis, and elderflower cocktails at the table. Reservations are recommended for parties of 4 or more; call Chris (manager) Smörgås Chef on Stone Street at 212-422-3500. http://www.smorgas.com/champagne


August and September is Crayfish Month at Smörgås Chef! They are offering Swedish crayfish served with traditional garnishes, Jansson’s potatoes, dill mayonnaise and Aquavit as both as an appetizer and an entrée, lunch or dinner, at all of their 3 locations through the entire month of September. Click on the link to see their special menu offering: http://www.smorgas.com/CrayfishSeason

As part of this celebration, Smorgas Chef will be holding their annual crayfish party at Smörgås Chef Stone Street next Saturday, August 29, from 6:30pm to close. For $49 plus tax and gratuity, you can take part in their crayfish buffet featuring steamed crayfish, Swedish meatballs, herring, and other Smörgås specialties on a historic cobblestone street. To buy a ticket, drop in to their Stone Street location, or visit their website at http://www.smorgas.com/CrayfishParty for instructions.

Directions and Reservations to all Smörgås Restaurants:

Scandinavia House: 212 847 9745
58 Park Avenue (between 37th & 38th St)

West Village: 212 243 7073
283 West 12th Street (between 7th & 8th Ave)

Wall Street: 212 422 3500
53 Stone Street (Hanover Sq & Broad St)

20 Aug 2009 06:25 am

Hash House A Go Go celebrates National Lemonade Day with specials on its signature Kiwi Watermelon Lemonade

Pucker up for National Lemonade Day at Hash House A Go Go which will feature the restaurant’s signature Kiwi Watermelon Lemonade at a discounted price. The tropical lemonade is made with kiwi syrup, fresh watermelon juice and homemade lemonade and garnished with a huge wedge of watermelon. Patrons also have the option to add their choice of vodka for an extra kick. The non-alcoholic version which is served in a 20-ounce glass and normally $4.50, will be priced at $2.95 for the day. The cocktail, normally priced at $7, will be $5.95 for the day and served in a 10-ounce glass. A 20-ounce cocktail will also be available for those who wish to up the ante for $9.95 (normally $11.50).



Thursday, August 20, 2009

7:30 a.m. to 2:30 p.m.

5 p.m. to 9p.m.



Hash House A Go Go

6800 W. Sahara Ave.




Hash House A Go Go brings farm-fresh food with a funky, modern twist to the locals and visitors of Las Vegas. The well-known restaurant puts its own unique spin on dining, making it an experience like no other. Hash House A Go Go is about having a good time - sophistication with no pretension. The restaurant serves breakfast and lunch daily from 7:30 a.m. to 2:30 p.m. and dinner from 5 p.m. to 9 p.m. Monday through Thursday. Hash House A Go Go is open until 10 p.m. Friday and Saturday and until 2:30 p.m. Sunday.

19 Aug 2009 05:37 am


Taste the “Vineyards of Style” at The Palazzo to Benefit Local Charity

Stroll, Swirl, Shop, Savor


The Palazzo announces August date for quarterly wine stroll, Vineyards of Style, featuring 7 wineries and 28 wines from across the country on Thursday, August 27 from 6 p.m. - 9 p.m. at The Shoppes at The Palazzo. All net proceeds from the event will benefit, Three SquareTM, the Las Vegas food bank that serves 250 agencies throughout Southern Nevada. For additional information please visit www.threesquare.org.


With The Shoppes at The Palazzo as the scene for the stylish event, guests will taste the wines and see the designs as they stroll throughout the luxurious venue enjoying live jazz music and cuisine from WOO and Restaurant Charlie. Sip into Double Helix Wine Bar + Boutique where the featured wines from the stroll are available for purchase. The wineries presenting at Vineyards of Style include Diageo Chateau & Estate Wines, Foster’s Wine Estates, Icon Estates, Lion Nathan USA, Rodney Strong Vineyards, Ste. Michelle Wine Estates and Southern Wine & Spirits Sake.


Toasting to prevent hunger, The Palazzo, through The Venetian Foundation, will donate all net proceeds of ticket sales from all four wine strolls to Three Square. Three Square is the valley’s food hub; a central location where donated and rescued food is collected and distributed to 250 agencies valley-wide. Three Square provides produce, dairy, non-perishable products, bakery items and ready-to-eat meals to non-profit and faith-based organizations. With their mission to provide wholesome food to hungry people, while passionately pursuing a hunger free community, Three Square is a place for community members to meet, serve and collaborate as part of the food solution.


Vineyards of Style will be held on Thursday, August 27 from 6 p.m. - 9 p.m. at The Palazzo. Check-in will be located in front of Chloé and Piazza Sempione on the 2nd level of The Shoppes at The Palazzo. Ticket prices are $40 inclusive of taxes and fees and are on sale now. All net proceeds will benefit local charity Three Square, for additional information on Three Square please visit www.threesquare.org. To purchase tickets visit any Venetian or Palazzo Box Office, call 1-866-641-SHOW or visit www.venetian.com or www.palazzolasvegas.com.


Become a fan of The Venetian Las Vegas or The Palazzo Las Vegas Facebook Fan pages and you’ll receive a $5 discount on tickets. To redeem your discount, visit the events section of either Facebook page for the promotion code to enter when you go to purchase tickets online. As a fan of either property, you’ll be immediately updated on current events, property promotions, celebrity sightings and more! If up to the minute updates is what you crave, follow us on Twitter at twitter.com/venetianvegas and twitter.com/palazzolasvegas.

 Look for future quarterly wine strolls at The Palazzo coming in October, 2009.

18 Aug 2009 09:16 am

“In The Loop” Dinner Menu

Includes ingredients from 150-mile

radius of the Capitol


Now in its third week, Charlie Palmer Steak’s new “In The Loop” menu featuring locally sourced ingredients by Executive Chef Matt Hill offers a fantastic 3-course menu for just $39 per person. The summer menu is complemented by a market list of 25 wines under $25.  

Drawing from a 150-mile radius of the nation’s capitol, the “In The Loop” menu includes local growers from the Shenandoah Valley and Chesapeake Bay to the rich agricultural land of Pennsylvania, to provide the best harvested ingredients of the season.


 “In The Loop” Dinner Prix Fixe

Available NOW - September 12; menu changes weekly

$39 per person, excluding tax and gratuity


 In The Loop Menu 8/17-8/23

“Just like the weather, subject to change”


Fried Green Tomato Salad

Evarona Dairy Piedmont and baby frisee


Chilled New Potato and Leek Soup

warm capon dumpling, pumpkin seeds



West Virginia Rainbow Trout

andouille blue crab, and corn bread stuffing


Grilled Roseda Farms Sirloin

purple potato salad and fresh chimichurri



Local Raspberries and Milk Chocolate Napoleon

sweet cream and dark chocolate ganache


Lavender Pot de Crème

compressed watermelon


Charlie Palmer Steak DC

101 Constitution Ave NW

202-547-8100 for reservations

Lunch: Monday - Friday 11:30am to 2:30pm

Dinner: Monday - Friday 5:30pm to 10:00pm, Saturdays 5:00pm to 10:30pm

17 Aug 2009 07:07 am

For most people, “papaya” is a just another ingredient in their shampoo, or the scent of their air freshener. For fruit-loving foodies, however, papaya is so much more.


If you’ve never actually seen a papaya fruit, it looks like a large melon. In fact, “big melon” is what it’s often called, although it’s not actually a melon at all. Either spherical or pear-shaped and sometimes up to 20 inches long, papayas - called “pawpaws” in the West Indies - are actually the fruit of a large, tree-like herb. And like most herbs, papayas have some truly powerful medicinal qualities to them, thanks to an abundance of antioxidants such as carotenes, vitamin C and flavonoids; minerals such as potassium and magnesium; and fiber. The star ingredient in papaya, however, is a digestive enzyme known as papain, which has been used to promote digestive health, treat sports injuries and alleviate allergy symptoms.


Of course, most people don’t eat papaya for digestion. They eat it because it’s delicious. It’s so delicious, in fact, that Christopher Columbus called it the “fruit of the angels” when he first tasted it in the New World. Never tasted one? Think of a sweet yet somewhat musky tasting cross between a cantaloupe, a peach and a pineapple. That’s how the flesh tastes. The seeds, on the other hand - which are also edible - taste peppery and somewhat bitter.


Papayas are delicious for your eyes, too. They’re green or yellow outside and a rich shade of orange inside, with shades of pink and yellow, too. The most visually interesting parts of the fruit, however, are the round black seeds, which are encased in a gooey, gelatinous substance.


If you’re now interested enough to buy your first papaya, here’s what you need to know to choose and eat the perfect pawpaw:

  •  The pear-shaped papayas in U.S. markets are usually about 7 inches long and weigh about one pound, although you may encounter some Mexican papayas that are much larger and more spherical in shape.
  • Available year-round, properly ripened papaya is more yellow - or orange, even - than green and should feel soft when you squeeze it, like a ripe avocado.
  • Although the skin is edible, most people prefer to scoop the pulp out of the papaya shell like they would an avocado. The fruit can be eaten raw or boiled and eaten like a vegetable. For dessert, try it in homemade ice cream or sorbet, or as a substitution in any recipe that calls for mango.
  • A note of caution: If you have a latex allergy, avoid papayas, which often release a latex fluid if they’re picked before they’re ripe.

14 Aug 2009 09:43 am

Charlie Palmer Steak

Invites you to experience our new

August Summer Lite Entrée Salads

Lite Fare*Lite Wines*Lite Price


Summer Lite Entree Salads

Seared Pacific Striped Bass

Watercress/Valencia Orange/Toasted Shallots/Mandarin Vinaigrette



Grilled Angus Flat Iron

Hearts Of Romaine/Crisp Bell Peppers/Pickled Red Onion/Sauce Chimichurri



Sesame Seared Yellow Fin Tuna

Napa Cabbage/Thai Herb Salad/Ginger-Lime Vinaigrette/Peanut Sauce



Basil Marinated Chicken Breast

Tri-Color Salad/Roasted Peppers/Truffle Vinaigrette/Pine Nuts



Sliced Herb Rubbed Filet

Baby Spinach/Heirloom Tomatoes/Horseradish Cream/Matchstick Potatoes



Hot Summer Nights / Cool Summer Wines

Select From Our New Summer Lite Wine List Featuring A Vast

Selection Of Boutique, Adventurous Wines From Around The World

$38 - $65

Next Page »

Travels In Taste is a website devoted to gourmet food. We want to provide you, the diner, with the most comprehensive and objective information on the Web about the world's most talked-about dining experiences so that you can make your informed decisions.
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