30 Dec 2010 10:08 am

Fox Business News asked us for our New Year’s Eve suggestions in a number of cities - here they are!

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29 Dec 2010 08:24 am

In addition to their wonderful 5 course prix fixe menu for New Year’s Eve Klee is offering a New Year’s Eve/Day gift:  All New Year’s Eve diners will receive a $10 voucher towards New Year’s Day brunch the next day … it’ll get you a Bloody Mary which you may need the next morning!

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For New Year’s Eve Klee Brasserie is Serving a Wonderful 5 Course Prix Fixe Menu - 9pm Seating (No A La Carte Dining) with a Midnight Toast With Party Favors & Cheer! From 5:30-7pm They Are Offering a Small A La Carte Menu in Addition to the Prix Fixe Menu.  Here’s Their 5 Course Count Down!

NEW YEAR’S EVE MENU - 5 COURSES $98
COUNT DOWN WITH EXTRAORDINARY FOODS!
(vegetarian menu is available)
passed little treats to begin your evening …

5
PORCINI MUSHROOM SOUP
muscovy duck confit dumpling
or
KING CRAB & SHRIMP CARPACCIO
heirloom cauliflower, tangerine vinaigrette

4
CRIMSON TUNA CARPACCIO
herb mesclun, truffle vinaigrette
or
DUCK FOIE
brioche crouton, Sauterne wine jelly,black walnuts

3
TRUFFLE & CO
truffle spaetzel pasta
Pecorino tartufello sheep’s milk cheese
Or
MANGALITSA PORK BELLY
apple cider braised red cabbage
spice crisp

2
WILD KING SALMON & LOBSTER
salmon kabocha squash encrusted & stuffed with lobster
or
BRANDT BEEF ROAST
bone marrow & root vegetable risotto
caberbet reduction

1
NEW YEAR’S CONFECTIONS!
peanut butter & banana brownie
mini Linzer cupcake
chocolate torte canapé

HAPPY NEW YEAR!


28 Dec 2010 06:34 am

Still looking for New Year’s Option - Tuesday’s Pick is SHO Shaun Hergatt:


Enjoy Champagne upon arrival, a decadent eight-course tasting menu and a rose champagne at midnight to toast the New Year! Additionally they will have Live music, a Dance floor and Party Favors to celebrate the night!

Here’s the Second Seating Tasting Menu:

Second Seating $250
Wine Pairing $200

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Canapés

Amuse Bouche

Hudson Valley Foie Gras Torchon
Apple in Three Forms
Pinot Gris Altenbourg, ‘Cuvée Laurence,’ Domaine Weinbach 2005 Magnum

Butternut Squash Espuma
Elderberry Compote, Pain d’Epice Powder
Barbaresco, ‘Asili,’ Bruno Giacosa 2001

Sous Vide Halibut
Winter Black Truffle Purée
Chardonnay, Mayacamas, Napa Valley 1997

Red Wine Glazed Beef Cheeks
Braised Black Eyed Peas, Smoked Ham Hock Jus
Cabernet Sauvignon, Dalla Valle, Napa Valley 1998

Passion Coconut Verrine

Carré au Chocolat
Rice Croquant, Mandarin Sorbet
Fonseca 1997 from Magnum

Chocolates and Petits Fours

Click Here for the first seating menu.


28 Dec 2010 06:21 am

Still looking for something to do for New Year’s Eve? Going to be in New York, Las Vegas or Chicago?

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Try Japonais:
NEW YEAR’S EVE
DINING ROOM RESERVATIONS
1st Seating 5:30 - 7:30 no minimum required
(credit card required to secure reservation)
2nd Seating 8:30 - 11:00 pm $50/person

LOUNGE RESERVATIONS
5:30 - 7:30 no minimum required (credit card required to secure reservation)
8:30 - 11:00 $50/person
With a DJ from 9:00 to close
Champagne & Bottle Service package also available
20% gratuity and appropriate sales tax added to prices above

NOT INTERESTED IN  JAPONAIS?  THEN TRY ONE OF THESE OTHER OPTIONS:

If you’re looking for other options in Las Vegas, please click here
If you’re looking for more options in New York City, please click here
If you are going to be in Chicago, why not click here to find additional options
If you happen to be in South Florida, click here for some of our favorites

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24 Dec 2010 06:50 am

THANK YOU TO OUR LOYAL READERS

WISHING YOU ALL THE BEST THIS HOLIDAY SEASON

AND BEYOND

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23 Dec 2010 08:26 am

Have a Hankering for Asian Cuisine During the Holidays? Sit under the dragon at Wazuzu and relax while dining on these fabulous options by executive chef Jet Tila:

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Soup of the Day $8
Kobe Beef 5 oz.* black pepper, XO sauce, or ginger and scallions $99
Kobe Beef Tiradito* scallions and Sriracha dot, served with citrus soy and sesame oil drizzle $45
Braised Pork Belly* lettuce and preserved vegetables $38
Spicy Minced Sausage and Calamari* $38
Live Maine Lobster* choice of: ginger and scallions, peppered salt and garlic, black bean sauce or garlic chili crusted  $88/$158
Live Goby Fish steamed with ginger scallion soya broth or whole, fried with garlic and chili $88
Honey Walnut Prawns* $28
Braised Sliced Abalone with Lettuce*$88
Wok Tossed XO Filet Mignon* asparagus, mushrooms  $38
Sautéed Pea Tips with Garlic* $28
Sautéed Pea Tips with Snow Crab* $38
XO Beef Chow Fun Noodle* XO $38
Dried Scallop-Egg White Fried Rice* $38
Fujian Fried Rice* special egg fried rice topped with duck, crab and Chinese broccoli supreme sauce $32
Congee* abalone $38/pork and 1000 year egg $28

*Consuming raw or undercooked meat, poultry, seafood, shellstock or eggs, may increase your risk of food borne illness.


21 Dec 2010 07:28 am

Hash House A Go Go aAnnounces Christmas Specials
West Sahara location offers Turkey Dinner To Go Go for Christmas

WHO:
Hash House A Go Go celebrates the holiday season with specials for Christmas Eve and Christmas Day at the restaurant’s locations across the valley. Owner Jim Rees is available for interviews.

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WHAT:        
Turkey Dinner To Go Go - West Sahara location 

Through Tuesday, Dec. 21, Turkey Dinner To Go Go is available to order at the West Sahara location. The holiday dinner is $89.95 and serves six people. Orders must be placed by noon on Tuesday, Dec. 21 and picked up from the West Sahara location between noon and 8 p.m. on Thursday, Dec. 23. Turkey Dinner To Go Go includes a ten-pound turkey with stuffing, homemade garlic mashed potatoes and pumpkin mashed potatoes, fresh green beans and carrots, homemade biscuits and strawberry jam, cranberry chutney, homemade Snickers bread pudding and complete reheating directions.

Orders can be placed by calling (702) 804-4646. Payment must be made in full in advance at the West Sahara location. Phone payments cannot be accepted. The West Sahara location will be closed on Christmas Eve and Christmas Day.

Christmas Eve and Christmas Day - Imperial Palace and M Resort Spa Casino locations
For Christmas Eve and Christmas Day, the restaurants will feature specials ranging in price from $5.95 to $28.95 in addition to the mouthwatering regular menu items. Christmas specials include:

Christmas Eve Dinner - Imperial Palace and M Resort Spa Casino locations 

  • Bar specials include HH Bloody Maria, Washington Apple and wine specials
  • Sweet corn chowder with red potatoes and bacon
  • HH Wedge Salad with hardwood smoked bacon and blue cheese
  • The Rib Eye Hash - seasoned and sautéed with hand cut rib eye steak and fresh market tomato and green beans, topped with asiago cheese and served with crispy potatoes and scrambled eggs
  • Grilled salmon served on sundried tomato mashed potatoes, drizzled with chili cream and served with sautéed shrimp and fresh veggies

Christmas Day Brunch - Imperial Palace and M Resort Spa Casino locations

  • Bar specials include blueberry mocha, 12-ounce Corona with beer nuts, peach iced tea, mango margarita and the Juggernaut
  • Warsaw Hash - crispy potatoes, ground turkey, hardwood smoked bacon and smoked mozzarella cheese, crowned with two eggs and served with a buttermilk biscuit
  • Blueberry-Snickers pancake served with whipped cream
  • Steak O’Day - grilled boneless rib eye sandwich with chipotle mayo lettuce, tomato and red onion, all on fresh grilled milk bread and served with fries
  • Rock Shrimp Scramble - sautéed rock shrimp, roasted peppers, basil pesto and brie cheese, served with breakfast potatoes, fresh fruit garnish and a buttermilk biscuit


Christmas Day Dinner - Imperial Palace and M Resort Spa Casino locations

  • Bar specials include Milford Moonshine and HH Caipirinha
  • HH Manila Clam Chowder
  • Mini Cobb Salad
  • Andy’s Mixed Grill with bison flank, boneless rib eye and grilled pork tenderloin, served on griddled garlic mash and topped with barbecue cream
  • Grilled mahi mahi stuffed with all blue crab cake and trimmed with basil pesto cream, served with sweet corn mashed potatoes
  • Butterscotch pound cake and raspberry cobbler

Limited reservations will be taken and walk-ins will be accepted. For reservations or inquiries, please call the West Sahara location at (702) 804-4646, the Imperial Palace location at (702) 254-4646, the M Resort Spa Casino location at (702) 797-1500 or visit www.hashhouseagogo.com.

WHEN:
West Sahara location
Tuesday, Dec. 21
All Turkey Dinner To Go Go orders must be placed

Christmas Eve and Christmas Days hours of operation
West Sahara location
Friday, Dec. 24
Brunch - 7:30 a.m. to 3 p.m.
Closes at 3 p.m.

Saturday, Dec. 25
Closed

Imperial Palace and M Resort Spa Casino locations
Friday, Dec. 24
7 a.m. to 11 p.m.

Saturday, Dec. 25
Brunch - 7 a.m. to 5 p.m.
Dinner - 5 p.m. to 11 p.m.

WHERE:
Hash House A Go Go
6800 W. Sahara Ave.
Las Vegas, NV 89146

Inside Imperial Palace
3535 Las Vegas Blvd. South
Las Vegas, NV 89109


17 Dec 2010 08:42 am

Last year we told you about picking up our Buche de Noel from the Payard website for pickup on 12/24.  The year  has been good to Francois Payard.  Although his  Payard Patisserie ended its 12 year run on the Upper East Side in June 2009 he opened his Francois Chocolate Bar on the fourth floor of high end jewelry boutique Mauboussin, the American outpost of the almost 200 year old luxe Parisian jewelry retailer, on 63rd and Madison with more than enough time for Christmas in 2009.  In 2010 he opened Francois Payard Bakery at 116 West Houston Street between Thompson and Sullivan Streets and his latest Francois Chocolate Bar at the Plaza on 1 West 58th Street between 5th & 6th Avenues.  Thus, his multiple chocolate creations including verrines and macaroons, in addition to hot chocolate, cappuccino, coffee, tea and the like live on and proster.  You too can indulge in this chocolate decadence for the holidays at one of the multiple locations.

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Last year we ordered our Buche de Noel from the Payard website for pickup on 12/24.  We received a lovely email reminder with a beautiful holiday message.  We gladly went down to Madison and 63rd to stop by the truck and pick up our dessert.

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We were skeptical at first, but that skepticism soon turned to ecstasy when we were greeted at the truck by the most pleasant gentleman who handed us our Buche de Noel without further adieu and could not have been more polite!  It came with a Payard Bag and a beautifully photographed Relais Dessert calendar - what could be better (with recipes included) and a special 15% discount on jewelry and watches at Mauboussin.  We thoroughly enjoyed the experience and even though we’ve seen Francois’s creations in other high end retailers, such as Dean and Deluca we remain committed to purchasing through his website - with absolute flawless execution.

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If you’d like to read about one of Francois Payard’s other patisseries here’s our listing for Payard Vegas - otherwise, if you’d like you can read our exclusive interview with Francois Payard, or our article about his latest Francois Chocolate Bar on Forbes.

We’re going back to the truck this year and hope you do too!  Thank you Francois!  Happy Holidays!


16 Dec 2010 10:11 am

Check out our listing of all of the wonderful restaurant menus for the holidays in Special Events.  Just choose the city you are looking for at TravelsinTaste and then hit the martini glass and then peruse!

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14 Dec 2010 10:11 am

Innovative food, interesting beverage list and live music offered in the modish lounge daily from 5-7pm

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Tbones Chophouse & Lounge, the chic award-winning steakhouse at Red Rock Resort, is proud to announce the launch of a new dazzling lounge experience. Aptly named T-time, this alluring experience is the ultimate hotspot for innovative dishes, hand-crafted cocktails and lively conversation, with 50 exceptional items offered daily from 5pm-7pm, for just $5 each.  With the restaurant’s attractive décor of rich reds and browns, a live piano player nightly, and intimate tabletop lounge and bar seating, T-time is the essential destination to unwind and people-watch with friends over an array of inviting offerings. 

Created by Executive Chef Joseph Kudrak, the T-time experience is happy hour done right, featuring a bevy of generous-sized dishes such as the Buffalo, New York-classic beef on weck, chicken and waffles, chili and cheese tater tots, crispy rock shrimp tempura, chicken pot pie and pulled pork sliders.  Bar snacks take on a whole new meaning with creative tastes such as bacon popcorn, flash-fried shishito peppers tossed with smoked sea salt and sinfully delectable desserts including fried Oreos and crème brulee.

“When we created the T-time concept, it was important that we provide something we knew the guests would want, and present it to them in an interesting fun way,” said Chef Kudrak.  “We didn’t want to simply create another happy hour special, but rather a destination location for locals to socialize over great food and drinks.  We feel we have done just that with the ‘50 for $5 at 5′ offerings and are delighted to exceed guest expectations.”

The experience wouldn’t be complete without creative beverage pairings, which were conceived by Director of Beverage John Arishita.  The sweet notes in the whimsical cotton candy martini perfectly balance with the salty-spicy crunch of the chicken and waffles topped with jalapeno-infused maple syrup. Try the crisp and refreshing gin garden to cut through the richness of the creamy chicken pot pie, or for a decadently sweet finish, pair Young’s Double Chocolate Stout with the deep-fried Oreos.

“As with the food menu, we wanted to have some fun with the cocktail and craft beer list,” said Arishita.  “Our guests will be able to try new drinks, like my personal favorite cocktail The Drink I Made You Last Time, or a 90-Minute IPA from Dogfish Head, one of the hottest craft beers on the market.  They can also stick to time-honored classics like a Beefeater martini, wines or an ice-cold Budweiser - our goal is to have something for everyone.”


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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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