18 Mar 2010 09:46 am

Try A Voce in The Time Warner Center at Columbus Circle  -

Celebrate Easter with a Springtime Feast
Sunday, April 4, 2010

3 Course Brunch

$50 per person
$30 per child under 10

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Click here for more information or to make a reservation.


17 Mar 2010 04:32 am

Hash House A Go Go Hosts Its Second Annual Corned Beef Eating Contest

Irish-themed food and drink specials will be served throughout the day

Hash House A Go Go, country station KWNR and Certified Angus Beef are hosting the second annual corned beef eating contest in honor of St. Patrick’s Day on Wednesday, March 17. Contestants can enter the contest at www.kwnr.com or in person at the Hash House A Go Go Sahara location. Up to eight participants will vie to be the first to finish 1.5 pounds of cooked corned beef and a quarter head of cabbage. After 15 minutes, if none of the contestants have finished, the competitor who has eaten the most will be crowned the winner. The grand prize is $100 cash and breakfast once a week at Hash House A Go Go for a year. Second place will receive a $75 Hash House A Go Go gift certificate and a Certified Angus Beef gift box; third place will receive a $50 Hash House A Go Go gift certificate and a Certified Angus Beef gift box. All participants will receive a Hash House A Go Go hat and T-shirt to wear during the competition and additional prizes from KWNR.

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The restaurant will feature Irish-themed food and drink specials throughout the day including a special St. Patrick’s Day Lucky Charms pancake, stuffed corned beef sandwich, Irish coffee, Irish snakebite and several others. Happy hour at the Sahara location will run from 4 p.m. to 6 p.m. with $2 green beer and complimentary mini Hash House corned beef sandwiches and homemade potato chips. The first 50 people who arrive for happy hour will receive their first beer free.


16 Mar 2010 07:07 am

Time to Start Thinking About the Weekend Trips to the Hamptons.  Visit TravelsinTaste for your fine dining needs while at the beach!

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Click here for more information!


15 Mar 2010 06:49 am

Some of our favorite venues - The Palazzo and Wynn/Encore will be having special St. Patrick’s Day Cocktails at their respective bars and lounges!  Celebrate the Irish with these drinks and you might even find that pot of gold at the end of the slot machines!

If you can’t make it to the Palazzo or Wynn/Encore here are the recipes to try on your own!

Fusion Mixology Bar at the Palazzo’s Specialty Cocktail is The Height of Folly

Ingredients:

2 oz. Bushmills Irish Whiskey

1 oz. Bailey’s Irish Cream

½ oz. Half n Half syrup

½ oz. simple syrup

 

Garnish:

 “Green” white chocolate syrup swirl in glass

 

How to assemble cocktail:

Shake and strain into Martini glass

 cocktail_blog

Photo Credit: IS Photography/imagesofvegas.com

 

Wynn/Encore’s Mixologist Patricia Richardson’s Specialty is Spiced Irish Crème:

-3/4 oz. Jameson Irish Whiskey

-3/4 oz. Baileys Irish Cream

-3/4 oz. Canton Ginger Liqueur

Method: Combine the above ingredients into a mixing glass. Add ice and shake to chill. Strain into a shot glass. Serve.

Happy St. Patrick’s Day to All!


12 Mar 2010 05:24 am

Two of New York City’s hottest new restaurants are now serving lunch Faustina (Scott Conant’s newly opened restaurant at  the Cooper Square Hotel and The Tap Room at Colicchio & Sons (Tom Collichio’s newest restaurant).

Faustina is now serving lunch daily, 11.30am to 2.30pm.  The menu features the Cooper Square Burger (his first), made from LaFrieda beef, taleggio cheese, caramelized onions and pickled mustard seeds.

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The Tap Room begins serving brunch this Saturday, March 13th. Today only, the new lunch menu will be offered as a three-course prix fixe with an appetizer, choice of sandwich, pizza or main course and a dessert for $25. Lunch is served Monday - Friday from 12pm until 5:30pm, when the restaurant opens for dinner. Lunch reservations are available from 12pm - 2pm.  Brunch is offered on Saturdays & Sundays from 11am - 4pm with reservations available until 3pm.  Menu is below

Enjoy!

Faustina - Lunch

Olives, warmed & herbed 6.

Grilled Ciabatta, poached duck egg & fonduta 6.

Stromboli

smoked mozzarella & proscuitto 5.

Salume

proscuitto san daniele, cacciatorini & mortadella 16.

Beets, pink peppercorns & taleggio 11.

Arugula, endive & pignoli nuts 9.

Tuna & avocado salad 14.

Oysters & mojito gelee 3 for 10.

Susci Salad ricci di mare, kanpachi, tuna, lobster & baby greens 21.

Cannelloni burrata & baby tomatoes 17.

Mushroom Ravioli porcini & parmigiano 16.

Tagliatelle Bolognese 18.

Olive Oil-Poached Octopus, fingerling potatoes, & olive oil 14.

Lardo-wrapped Prawns & rosemary lentils 16.

Clams in guazetto 12.

Slow-Roasted Escolar & saba 12.

Crispy Rock Shrimp 13.

Fried Chicken porcini & potato stufato 14.

Balsamic-Glazed Pork Spare Ribs & tomato chutney 13.

Short Ribs Of Beef & spaetzle 16.

Seared Sirloin Of Aged Beef 37.

Cooper Square Burger

taleggio, caramelized onions

pickled mustard seeds 19.

Sides 9.

herbed fries / stewed eggplant & pork shoulder / truffled cabbage

 

The Tap Room at Colicchio & Sons - Lunch

Appetizers

Kale & white bean soup with ham hock  9

Squid salad with chickpeas & radicchio  11

Warm octopus and potato salad with paprika & capers  12

Salad of pears, country ham & baked endive  10

Mixed greens with balsamic vinaigrette  9

Fresh ricotta with roasted root vegetables & truffle honey  12

 

Sandwiches

Suckling pig with sauerkraut & fontina  13

Leg of lamb with eggplant caviar & tapenade  15

Tap Room burger with balsamic onions & pecorino  14

Pizza

Onion, fontina, rosemary & potato  11

Tomato, mozzarella & basil  12

Chanterelle, nettle & cacciatorini  12

Mains

Quail with farro & vin cotto  19

Baked rigatoni with duck & cavalo nero  17

Braised rabbit legs with grits & soffrito  18

Roasted loup de mer with tomato confit  20

Herb-roasted poussin with braised potatoes  16

Skirt steak with chimichurri, leeks & potatoes  20

Brunch

Pork scaloppini with sunny side up eggs, salsa verde & white beans  12

Toad-in-the-hole with spicy tomato piperade  9

Ricotta root vegetable frittata with truffle honey & arugula  10

Baked eggs with mushroom ragout & crispy ham  11

Carolina rice johnny cake with duck confit, poached eggs & red-eye gravy   10

Eggs your way with wood oven potatoes & choice of meat   10

Irish oatmeal with caramelized pecans, compressed apples & brandied raisins   9

10th avenue hangover: soffrito tripe with beer sabayon & poached eggs   12

Merguez scotch egg with curried lentils & caramelized yogurt   12

Peekytoe crab omelette with spring onions, bitter greens & fontina mornay   12

Brioche pain perdu with smoked maple syrup & bourbon butter   10

Pizza with onion, fontina, bacon jam and a sunny side up egg   10

Sides

Pork sausage patties   6

Wood fired potatoes   6

Nueske’s bacon   6

Cheddar grits   6

Roasted vegetables   6

Assortment of pastries   6


11 Mar 2010 09:35 am

Celebrate St Patrick’s Day at Charlie Palmer Steak in Vegas

St. Patrick’s Day Dinner Menu served March 17th

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First Course

CREAMY POTATO LEEK SOUP

WITH TIPPERARY CHEDDAR

 

CEDAR SMOKED SALMON

PICKLED BABY VEGETABLES, TOASTED BROWN BREAD

 

COMPOSED SALAD OF CARAMELIZED AMBROSIA APPLES

HOUSE CURED RASHERS, MIXED WINTER GREENS, GRAIN MUSTARD VINAIGRETTE

 

Main Course

GUINNESS BRAISED SHORT RIBS

ROOT CELLAR VEGETABLES, FRESH HORSERADISH CREAM

 

CRISP WILD SALMON

COLCANNON, TURNIPS, CARROTS AND GREENS

KERRY GOLD BUTTER SAUCE

 

CASHEL BLUE CHEESE CRUSTED FILET OF BEEF

“MIDDLETON” WHISKEY REDUCTION AND CARAMELIZED SHALLOT

 

ENTRÉES ACCOMPANIED BY

SLOW BRAISED WHITE CABBAGE

“CHAMP” POTATOES

IRISH SODA BREAD

 

Dessert

BANANA BAILEY’S BREAD PUDDING

SALTED CARAMEL ICE CREAM

 

CHOCOLATE STOUT BUNDT CAKE

WITH DRUNKIN’ DARK CHERRIES

 

three course dinner

$45 per person

_________________________________________________

St. Patrick’s Day Bar Menu

served March 17th in our Bar + Lounge

 

Small Plate Specials

CRISPY HARP BATTERED FISH AND CHIPS  $9

MALT VINEGAR AND MEYER LEMON TARTAR SAUCE

 

SLICED CORNED BEEF OVER SLOW BRAISED CABBAGE  $9

MUSTARD AND HORSERADISH

 

BANGERS AND MASHED  $9

CARAMELIZED ONION JAM

 _____________________________________________________________

For Dinner Reservations please call 702.632.5120


09 Mar 2010 06:17 am

Here it is — and just in time for the shad roe season!  Read about how Eric Ripert of Le Bernardin, Shaun Hergatt of SHO Shaun Hergatt, Masa Ishizawa of Okada and Dean Max of 3030 Ocean prepare this delicacy!

shad_roe


09 Mar 2010 06:02 am

Rouge Tomate’s inaugural wine dinner is tonight celebrating Biodynamic wine makers and practices around the world. On this evening Executive Chef Jeremy Bearman and Executive Pastry Chef James Distefano will prepare a 4-course dinner paired with the wines of Chateau Tire-Pe (Bordeaux, France), La Colombaia (Tuscany, Italy) and Coturri (Sonoma, USA). Pascaline Lepeltier, Wine Director at Rouge Tomate will host these wine makers who will be on hand to present and educate us on their wine philosophy.

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For more information click here.


08 Mar 2010 07:56 am

On  March 26 Double Helix Wine Bar and Boutique is having an adult ice cream party, introducing wine blended ice cream.  The ice creams are 5% alcohol, so one pint is equivalent to a glass of wine.

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They will be offering 6 flavors:

  • Port
  • Cherry Merlot
  • Chocolate Cabernet
  • Peach White Zinfandel
  • Red Raspberry Chardonnay
  • Royal White Riesling

So if you’re in Vegas drop by Double Helix at the Palazzo for some wine blended ice cream!


05 Mar 2010 06:24 am

Chef André Rochat and Captain Keith Colburn of the crab shipping boat the Wizard on Discovery Channel’s “Deadliest Catch” bring you a crab extravaganza dinner at Michelin-awarded Alizé at the Top of the Palms.

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Join Alize on Wednesday, March 24th, for the first ever “Deadliest Catch” dinner. The champagne reception starts at 6:30pm and dinner will follow at 7:00pm for $135 per person; please call 702-951-7000 for reservations. We look forward to having you attend.

“Deadliest Catch” Dinner Menu

 

Amuse

Crab Salad with Marinated Avocado, Green and White Asparagus and Tomato

Horseradish Purée

Taittinger Domaine Carneros (sparkling)

______________

Crab Ravioli with Celery Root Purée, Candied Kumquats and Black Truffles

Riesling, Pichler, Loibner Berg, Smaragd, Wachau 2003

______________

Crab and Piquillo Pepper Stuffed Calamari

Lobster Sausage, Grilled Octopus and Fingerling Potatoes

Squid Ink Velouté

Sauvignon Blanc, Frog’s Leap, Napa Valley 2008

______________

Fricassée of King Crab Leg and Frogs Legs

Fava Beans, Pearl Onions and Smoked Bacon in Puff Pastry Shell

Chardonnay, Saintsbury, Brown Ranch, Carneros, Napa Valley 2006

______________

Intermezzo

______________

Veal Stuffed with King Crab Leg

Hen of the Woods Mushrooms, Thumbeline Carrots and Baby Turnips

Grey Goose Vodka Cream Sauce

Trinchero, Chicken Ranch Vineyard, Rutherford, Napa Valley 2006

______________

“Variation of” Chocolate Soft Shell Crab

Warm Salted Caramel and Roasted Hazelnuts

Riesling, Beerenauslese, Hauth-Kerpen, Whelener Sonnenhur

Mosel-Saar-Ruwer 2006


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