29 Sep 2011 03:15 pm

Seasons 52 in Schaumburg, the highly-acclaimed fresh grill and wine bar, will introduce its new autumn menu on September 20.  Known for its seasonally inspired menus and fresh approach to dining, Seasons 52 meets the demands of today’s culinary-savvy consumer, offering a complete dining experience with great tasting foods and positive lifestyle benefits - a concept that is “right for the times.” 


“The autumn menu at Seasons 52 is a celebration of the freshest produce and flavors of the season, highlighted by harvest squash, sweet potatoes, mushrooms, pumpkin and apples,” said John State, Executive Chef Partner. “With full-flavored items such as Manchester Farms All-Natural Grilled Quail and Prince Edward Island Mussels, our autumn menu is designed to excite and surprise the palette, always offering guests something new to discover.”

Guests will delight in new autumn menu items including:

  • Grilled Portobello Mushroom & Five Cheese Flatbread - with leaf spinach and truffle sour cream
  • Artichoke & Goat Cheese Flatbread - leaf spinach, balsamic onions and roasted peppers
  • Organic Tomato Carpaccio - chevre, balsamic vinegar, sweet basil and grilled bruschetta
  • Half Moon Bay Brussels Sprouts - with roasted garlic
  • Prince Edward Island Mussels - steamed in zesty marinara sauce with grilled ciabatta
  • Maple Leaf Farms Sesame Duck Salad - with apples, toasted pecans, cranberries, butternut squash and fresh mint
  • Manchester Farms All-Natural Grilled Quail - with mashed sweet potatoes and bourbon-chili glaze
  • Roasted Harvest Squash Trio - with honey-mint glaze
  • Pumpkin Pie Mini Indulgence - with gingersnap crust








Two new cocktails will also be featured on the autumn menu - the “Skinny” Raspberry Chocolatini and the Superfruit Martini.  Crafted with lower-calorie ingredients, the “Skinny” Raspberry Chocolatini is a decadent mixture of Voli Light Raspberry Cocoa Vodka and Zico Chocolate Coconut Water. The Superfruit Martini mixes high anti-oxidant juices of blueberry and pomegranate with Veev, the world’s first spirit made with Acai Berry - widely touted for its health benefits.

To his “Drink These Before They Become Famous” list - a handpicked selection of must-try wines for the season - Master Sommelier George Miliotes will feature two wines that hail from quality-conscious, small wineries.  The wines include:

  • Mauritson Cabernet Sauvignon, Sonoma ‘07 - Perfect for pairing with filet or lamb, Clay Mauriton’s Cabernet Sauvignon is one of the most flavorful Cabernet’s around. Master Sommelier George Miliotes loves how this Sonoma wine marries the ripe and plush tannins that are innate within Cabernet.
  • Ramey Chardonnay, Russian River ‘08 - One of the great wineries in California, Ramey’s Chardonnay embodies the old world balance and ripe richness of Chardonnays from the region. It is a perfect full-bodied wine for the cooler months.

Seasons 52 changes its menu four times a year with weekly fresh features to truly capture the flavors of the season. Each guest is guaranteed the highest quality fresh food, prepared without compromising great taste. Nothing on the menu is above 475 calories, including the signature flatbreads and appetizers, to all entrees and Mini Indulgence desserts, which were originally created at Seasons 52 in Orlando in 2002. Seasons 52’s promise of “a fresh dining experience that celebrates living well” has been consistently praised by restaurant critics across the country and people’s choice awards alike.

Seasons 52 currently operates 18 locations in eleven states across the country and will open additional restaurants in Naples, FL (Mercato Center), Jacksonville, FL (St. Johns Town Center) and Kansas City, MO (Country Club Plaza) in fall 2011; Oak Brook, IL (Oakbrook Center) and Garden City, NY (Roosevelt Field) in spring 2012, and Santa Monica, CA (Ocean and Broadway) in fall 2012.

29 Sep 2011 03:30 am

Fontainebleau Miami Beach Resort Celebrates 3rd Anniversary of Month-Long Event

Supporting National Breast Cancer Awareness Month

For the month of October, Fontainebleau Miami Beach is going pink! In support of National Breast Cancer Awareness Month, the legendary Miami Beach resort has partnered, for its third year, with the Miami/Ft. Lauderdale Chapter of the Susan G. Komen for the Cure Foundation to help raise funds for breast cancer research and further increase awareness of the disease. To mark the occasion, Fontainebleau’s signature restaurants will offer special $39 three-course prix fixe dinner menus throughout October.  A portion of sales will be donated to Susan G. Komen for the Cure.

Gotham Steak, Hakkasan and Scarpetta will feature delectable menus, including some signature dishes, for the cause. Each restaurant is offering menu wine pairings for an additional $20 or $30. The resort is also offering discounted valet parking ($12 with validation) to diners. The “Bleau Goes Pink” dinner menus are available Sunday - Thursday throughout the month of October.


Gotham Steak


Heirloom Tomato Salad

roasted beets - shaved radish - red sorrel

 Fresh Carrot Soup

Sultanas - curry - crème fraiche 

Yellow Fin Tuna Tartar

shiso - lime - ginger


Spatchcock Roasted Chicken

braised lettuce - natural jus - black truffle butter 

Scottish Salmon

grilled corn - fresh lime crème fraiche - mache greens

Braised Beef Short-Rib

potato puree - port shallot - crispy mushrooms 


Tahitian Vanilla Crème Brulee

Fresh Berries, Strawberry Sorbet

 Warm Gotham Chocolate Cake

Pistachio Ice Cream

(Includes a 3 oz. tasting to be paired with each course)

Gotham Sommelier’s selection
Gotham Sommelier’s premium selection



 (choose one of two menus)

Small Eat

Chilled spiced sea whelk with shredded snow peas

Wild mushroom lettuce wrap


Crispy wheat prawn

Steamed chicken with flower mushroom and Chinese sausage

Braised homemade tofu with minced beef in spicy toban sauce


Fried rice with egg and spring onion


Hakkasan dessert of the day


Small Eat
Trilogy of steamed dim sum

Crispy duck salad

Bamboo basket steamed grouper with garlic

Sweet and sour pork with pomelo

Wok-fried bean sprout with shredded beef


Fried flat noodles with chicken in black bean sauce


Hakkasan dessert of the day

WINE FLIGHT (Optional)

(Hakkasan’s Signature Bellini and 3 oz. pour of a curious white and red)
(Sommelier’s Selection of Champagne and 3 oz. pour of a premium white and red)



 {primi piatti }


toasted pine nuts, pecorino & truccioletto vinaigrette


heirloom tomatoes, baby basil & arugula salad


vegetable & farro risotto


fricassee of truffled mushrooms


marsala reduction

 { piatti }


escarole, gigante beans & lemon caper emulsion


corn, nduja sausage & almond crumble


fingerlings, trumpet royale mushrooms & parmigiano

{ dolce }


toasted almond gelato & salted caramel sauce


caramelized pineapple & guava “soup”


strawberry, rhubarb & strawberry thyme sorbet

{apertivo } (Optional)


prosecco sparkling wine, strawberry fragoli

VINI (Optional)

(Includes a 3 oz. tasting to be paired with each course)


Three 3 oz. Selections



Three 3 oz. Premium Selections


Fontainebleau Miami Beach Resort is located at 4441 Collins Avenue on Miami Beach.  For reservations at Gotham Steak, Scarpetta, or Hakkasan, please call 877.326.7412.  For additional information on Fontainebleau Miami Beach, visit www.fontainebleau.com.

28 Sep 2011 03:36 am

Festivities throughout the month include prix fixe menus, Bordeaux flights and two-for-one specials at select bars and restaurants, a Bordeaux suite package and a kickoff celebration


Audrey Dempsey, Infinity Photo

The Venetian and The Palazzo Las Vegas are pleased to present the second annual Festivino, a celebration of Bordeaux throughout the entire month of October. Produced in the Bordeaux region of France, Bordeaux wine ranges from everyday table wine to some of the most expensive spirits in the world. The Venetian and The Palazzo are honoring this esteemed wine with special menus and offers throughout the resorts and kicking off with a wine tasting on Friday, Sept. 30. Other specials offered through October include prix fixe menus at select restaurants, Bordeaux flights and two-for-one Bordeaux by the glass at select bars and restaurants and a Bordeaux suite package.

“Bordeaux is one of the world’s most prestigious wine-producing regions in the world and we’re excited to celebrate its esteemed wines with our guests throughout October,” said Sebastien Silvestri, vice president of Food and Beverage for The Palazzo and The Venetian. “Whether you’re a casual wine drinker or a connoisseur, we are offering guests many ways to try and enjoy delicious Bordeaux.”

On Friday, Sept. 30, from 7 to 9 p.m., The Palazzo will kick off Festivino with a Bordeaux tasting event featuring acclaimed wineries such as Château Giscours and Reserve de Barons de Rothschild red and white with small bites from featured restaurants in the waterfall atrium and gardens. Guests will be able to mingle and learn about the wines from master sommeliers while surrounded by the impressive fall-inspired atrium décor. Highlights this year include 20-foot fall and bittersweet trees, 10,000 grape clusters and 30 wine casks surrounding the atrium. More than 1,000 pounds of wine corks will be on display, all donated from the resorts’ bars and restaurants, to be recycled after the décor transition.

Tickets for the wine tasting are $40 inclusive of taxes and fees ($35 inclusive of taxes and fees for Grazie members) and can be purchased at www.venetian.com/festivino or at any Venetian | Palazzo box office.

From Oct. 1 through Oct. 31, guests can enjoy flights of quality Bordeaux wines such as Chateau Greysac 2007, Chateau La Sirene de Gisours 2005 and Chateau Cosse, Sauternes at casino bars and lounges including La Scena, Oculus, Laguna Champagne Bar and Salute. Restaurants at The Venetian offering two-for-one Bordeaux by the glass include Aquaknox, TAO Asian Bistro and Valentino while The Palazzo restaurants include LAVO, Double Helix, FIRST Food & Bar, Lagasse’s Stadium, SushiSamba, Table 10 and Zine.

Two of The Venetian and The Palazzo’s acclaimed restaurants will offer $75 prix fixe menus with Bordeaux pairings throughout the month. At Morels French Steakhouse & Bistro, winner of Wine Spectator’s Best of Award of Excellence in 2010 and 2011, guests will enjoy a first course of Bibb lettuce and Dungeness crab salad with orange segments, orange supremes and Tarragon vinaigrette paired with Blason Timberlay Bordeaux 2009. The second course tenderloin of beef with baby carrots, pencil asparagus, potato fondant and sauce Bordelaise is accompanied by Chateau d’Arthus Bordeaux 2009 while the dessert course of vanilla crème brulee with sweet cream and fresh berries is paired with Tirecul la Gravière ‘Les Pins’ Monbazillac 2007.

James Beard Award winner Joachim Splichal’s and Wine Spectator’s Best of Award of Excellence honoree since 2003, Pinot Brasserie at The Venetian, will offer diners a first course selection from endive salad with shaved shaved foie gras terrine and truffle vinaigrette or lobster bisque with lobster medaillon and caviar paired with Champagne, Louis de Sacy, Brut Originel, Verzy, France, N.V. Entree selection includes loup de mer with English peas and serrano ham; lamb saddle with salsify, white asparagus, and lamb jus; or filet mignon with langoustine, potato mousseline, truffled beef jus accompanied with Chateau de Bel, Bordeaux Superieur, 2009. Finish the meal with choice of dessert from grenadine orange supreme soup with orange sorbet and orange crisp or roasted strawberry with vanilla balsamic black pepper reduction and Humboldt fog goat cheese paired with Sauternes, Chateau de Cosse. Guests can also savor a selection of three French cheeses, chosen personally by Executive Chef Eric Lhuiller, complemented by a flight of three Bordeaux wines including Château Graville-Lacoste, Graves, 2009; Château Bonnet, Andre Lurton, 2007; and Château Doisy-Védrines, 2003. Cheese and wine flight is $30 per guest.

Adding to the festive month, The Venetian and The Palazzo are also offering a Bordeaux suite package through October that includes Luxury Suite rates starting at $169 per night, with a complimentary bottle of white Bordeaux delivered in-suite on the first night’s stay and a complimentary bottle of red Bordeaux and cheese board delivered in-suite on the second night’s stay. The package also includes complimentary line pass and admission to LAVO Nightclub (not available Oct. 28-30.) For additional information on the Bordeaux suite package, please visit www.palazzo.com/bordeauxsuite.

Silvestri added, “We’d like to thank Sopexa, a company that supports and promotes French agriculture and produce, and our restaurant partners for participating in this fabulous culinary event.”

26 Sep 2011 08:12 pm

The 10th Annual Jean-Louis Palladin Dinner,
Friends of James Beard Benefit®
Sunday, October 16, 2011

 Jean-Louis Palladin
March 7, 1946 - November 25, 2001


For the tenth year, André Rochat is pleased to host the annual and ever so popular Jean-Louis Palladin Dinner, Friends of James Beard Benefit® dinner and auction to benefit the James Beard Foundation. The Jean-Louis Palladin dinner is undoubtedly the most exciting and anticipated event of the year. Not only do guests have a wonderful time and tremendous meal, but the participating chefs share a camaraderie and spirit that can be felt throughout the restaurant. Last year approximately $40,000.00 went toward scholarship programs of up and coming cooks admiring and studying Jean-Louis’s work. Please join us; Sunday, October 16, 2011 at Alizé at the Top of the Palms for a guest chef dinner benefiting the Jean-Louis Palladin Dinner, Friends of James Beard Benefit®. Jean-Louis was a talented chef who was humble and generous. He would be so pleased to know that you all think so respectfully of him and in his name allow others to follow in his foot steps.

Cocktail and Hors d’Oeuvres Reception and
Auction Preview, 5:30pm at Ghostbar. Dinner, 7:00pm at Alizé

Sunday, October 16, 2011

Alizé at the Top of the Palms

$295.00 per person, tax inclusive

Please call Alizé at (702) 951-7000

André Rochat & Robin Leach


Passed Canapés
Roquefort Bouchon, Apricot Purée Glaze, Pecan Nuts, Banyuls Syrup
Hot Chinese Buns, Soya Sauce Shallot Fondue
Smoked Eel, Domestic Sevruga Caviar
Yuko Potato Chips, Aged Balsamic, Date Purée
Jack Daniels & Guinness Cube, Ginger Cake Powder
Goat Cheese Tartlet, Meringue, Colombo Disc
Pascal Sanchez, Executive Chef - TWIST by Pierre Gagnaire

Taittinger, “Brut Millesimes” 2003 

1st - Alternating Course
Chilled Maine Lobster Salad with Celery Root & Green Apple Rémoulade
Lobster Glace, Black Truffle Vinaigrette
Mark Purdy, Chef de Cuisine - Alizé at the Top of the Palms Casino Resort
Beef Carpaccio with Watercress Salad
Fried Quail Eggs, Marinated Wild Mushrooms
Shaved Parmesan Cheese, Home Made Grain Mustard Aioli
Arnaud Massat, Executive Sous Chef - Mandalay Bay Hotel & Casino

Château d’Aqueria, Tavel Rosé, 2010

2nd - Alternating Course
Casco Bay Sea Scallop, Compote of Belgian Endive
Alsace Gewürztraminer Jus
Joung Sohn, Executive Chef - Eiffel Tower Restaurant, Paris Hotel
Gn-Avioli stuffed with Sottocenere Cheese
Sautéed Pioppini and White Truffle
Luciano Pellegrini, Chef/Owner - Valentino, Venetian Resort Hotel Casino

Domaine Emil Beyer, Pinot Gris, Alsace, 2009

3rd - Alternating Course
Pan Roasted Wild Columbian Sturgeon
Spice Cured Pancetta / Littleneck Clams / Peppercorn Jus
Grant MacPherson, Chef/Owner - Scotch Myst
Stuffed Saddle of Rabbit
Pink Apples, Bacon, Foie Gras, Gilcrease Cider
Royden Ellamar, Chef de Cuisine - Sensi at Bellagio

Domaine Ferret, Pouilly-Fuissé, 2008

4th - Alternating Course
Sea Urchin Tongues with Sea Urchin Flan, Sea Urchin Sauce
Brian Howard, Executive Chef - Comme Ca, Cosmopolitan
La Timbale de Queue de Boeuf Kobe
Gregory Pugin, Executive Chef - Le Cirque, Bellagio Hotel and Casino

Roger Moreaux, Sancerre Rouge, Caractere, 2008

5th - Alternating Course
Togarashi Crusted Australian Kobe Beef Strip Loin
Spinach Mousseline, Confit Yukon Gold Potatoes Black Truffle Jus
Vincent Pouessel, Executive Chef - Aureole, Mandalay Bay Resort & Casino
Mary’s Farm Organic Chicken
Fresh Truffle, Celery Root Purée, Roasted Fennel, Cippolini Onions
Burgundy Sauce
Barry S. Dakake, Executive Chef - N9NE Steakhouse, Palms Casino Resort
Geno Bernardo, Executive Chef - NOVE Italiano, Palms Casino Resort

Maison Louis Jadot, Nuits-St. Georges, 2007

6th - Alternating Course
Roasted ‘Brie de Meaux’ with Calvados, Celery Apple Salad
Cider Gelée and Walnut Bread
Laurent Pillard, Executive Chef - Burger Bar & Fleur
Mandalay Bay Resort & Casino
Cheese Trio
Caramelized Pear Stilton Bleu Cheese Dried Apricot Filo Dough
Brillat Savarin Toasted Brioche
Goat Cheese Crusted with Pink Peppercorn and Pistachio
Jean Philippe Dufoin, Chef/Owner - Creative Catering

Rothman & Winter, Orchard Apricot Liqueur, Austria

7th - Alternating Course
Dark Chocolate Grand Marnier Linzer Tart
Candied Orange, Honey Caramel Crème, Sesame Brittle
Megan Romano, Executive Pastry Chef - Aureole
Mandalay Bay Resort & Casino
Tarte Tatin with Spiced Pumpkin Sorbet
Lavender “Jam” & Marcona Almonds
Bryan Podgorski, Chef de Cuisine - Bouchon at the Venetian

Broadbent, 10 year Malmsey, Madeira
Paul Goerg, Brut Rosé Champagne, Vertus

Après Diner
Coffee or Tea and Petit Fours
Tammy Alana, Pastry Chef - Alizé at the Palms & Andre’s at Monte Carlo

To Reserve Call 702.951.7000!

26 Sep 2011 03:31 am

Paul Grieco and Marco Canora opened Terroir in Murray Hill on Saturday.  It is the third location of their charismatic wine bar, which has earned a loyal fan base for Canora’s crave-worthy cooking, Grieco’s innovative wine list, as well as its grape juice enthusiasm and Summer of Riesling, a season-long, now nationwide extravaganza that has convinced legions of wine drinkers to appreciate the underrated grape.  The new 55-seat Terroir features a similar menu and vibe as the TriBeCa and East Village locations, but with distinct design elements and several new dishes that reflect the history of its new Murray Hill neighborhood.



439 Third Avenue, btwn. 30th and 31st Streets, no phone.

23 Sep 2011 03:39 am

On Friday, September 23, Origin India will hold a fundraising dinner with proceeds benefitting humanitarian and “CNN Heroes 2010″ award-winner Narayanan Krishnan.


Krishnan, a five-star hotel chef turned crusader, started feeding the homeless nine years ago in Madurai, Southern India. At 29, he is a one-man army fighting hunger and poverty in his homeland.  His mission is to create the Akshaya Home, a single shelter that will be a place of comfort, compassion and love for the homeless community of Madurai. When completed, the Akshaya home will provide many of the basic essentials of life, including three healthy meals a day, clean and comfortable beds, bathing facilities and medical care.

The evening will begin with passed hors d’oeuvres and cocktails, along with a multi-course food and wine pairing. Guests are also encouraged to donate what they can.   �

Origin India Restaurant & Bar, 4480 Paradise Rd., Las Vegas, NV
Friday, September 23rd
6:00pm - Cocktail Reception
7:30 pm - Dinner
$75, all inclusive. Proceeds will go towards Krishnan’s Akshaya project.
For more information and to make reservation, please call 702-327-5074 or email desiree@originindiarestaurant.com.

22 Sep 2011 03:33 am

welcome at bar

 Sauvignon Blanc by Stag’s Leap Wine Cellars, Napa Valley 2008



 Salad of Heirloom Tomato Roasted Beets, Mâche, Candied Pistachios, Point

Reyes Blue Cheese

Karia Chardonnay by Stag’s Leap Wine Cellars, Napa Valley 2008



 Pan Roasted Squab Chestnut Spatzele, Pomegranate Brown Butter, Torchon Shaving

Hand of Time by Stag’s Leap Wine Cellars, Napa Valley 2008


Veal Osso Bucco Marrow Buttered Egg Noodles, Wild Mushrooms, Picked Herb Salad

Artemis Cabernet Sauvignon by Stag’s Leap Wine Cellars, Napa Valley 2007


 Cherry Clafoutis Sweet Cherry Pudding Pie, Laura Chenel Chèvre 

 Fay Vineyard Cabernet Sauvignon by Stags Leap Wine Cellars, Napa Valley 2007

$75 per person (not including tax and gratuity)

Thursday, September 22, 7pm sharp

for reservations call tomorrow at: 305.759.2001


Join us on Facebook:



6927 Biscayne Blvd

Miami, FL 33138



21 Sep 2011 03:31 am

Craftbar is hosting two “Dinner with the Brewer” events this week as part of Craft Beer Week.


Guests will enjoy craft brews and a menu of shareable dishes from chef de cuisine Lauren Hirschberg and get to chat with the brewers and learn the stories behind their beers at these intimate dinners. Join Jim Ebel of Two Brothers Brewing Co. at Craftbar on Thurs/Sept 22 and brewer Chris McGrath of River Horse Brewing Co. on Fri/Sept 23.

The dinners begin at 7 p.m. and are $65 per person (tax and gratuity not included). For reservations, please contact jskiba@craftbarnyc.com.

Craftbar, 900 Broadway (between 19th & 20th Streets), (212) 461-4300, www.craftrestaurant.com

Dinner with the Brewer - Two Brothers Brewing Co.
Thursday, September 22, 7 p.m.
Brewer/Owner Jim Ebel

Dinner with the Brewer - River Horse Brewing Co.
Friday, September 23, 7 p.m.
Brewer Chris McGrath

20 Sep 2011 03:35 am

Join professional basketball players, Chauncey Billups, John Wall and many of their famed peers as they celebrate the Impact Basketball Competitive Series at Lagasse’s Stadium at The Palazzo Las Vegas. This is a very special complimentary event which is open to the public for fans to interact with their favorite basketball star. Enjoy delicious cuisine created by celebrity chef Emeril Lagasse while dancing the night away with DJ Finesse spinning the latest hits. We will feature amazing Happy Hour drink and beer specials throughout the night.


Lagasse’s Stadium, a dining concept by celebrity chef Emeril Lagasse, is an innovative take on tailgating. Lagasse’s Stadiums features game day favorite menu items, free flowing brew and more than 100 HD TVs, including a nine by 16-foot main TV. Signature dishes include Emeril’s Steak BAM’Wich, New Orleans Style Crab Cakes, Creole Reuben, BBQ Ribs and other favorites game.

Expected to attend: Chauncey Billups, John Wall, Jermaine O’Neal and Derek Fisher.
 (Must be 21 years of age or older. Appearances subject to change. Management reserves all rights.)

Wednesday, Sept. 21
Open to the public at 7 p.m. and will end at 10 p.m.
Lagasse’s Stadium at The Palazzo Las Vegas
3325 Las Vegas Boulevard South
Las Vegas, NV 89109

19 Sep 2011 03:30 am

September 26 Event to Benefit the Charley Hoffman Foundation

The first Celebrity Server Event at Morton’s The Steakhouse in Las Vegas hosted by UNLV Alumnus and PGA TOUR® Professional Charley Hoffman announces more servers.  On Monday, September 26, PGA TOUR professionals Chris Riley (UNLV Alum), John Mallinger, Bill Lunde (UNLV Alum), Chez Reavie, Ricky Barnes, D.J. Trahan, and past Las Vegas winner, Troy Matteson*, are scheduled to serve guests four signature courses at Morton’s The Steakhouse.  The event benefits the Charley Hoffman Foundation and will serve as the official dinner of the Charley Hoffman Foundation Las Vegas Pro-Am, part of the Justin Timberlake Shriners Hospitals for Children Open week-long festivities.




The evening begins with a reception and silent auction at 7 p.m. with dinner and a live auction at 8 p.m. Tickets are $250 per person, inclusive of tax and gratuity, and also include a grounds pass good for any one-day access to the Justin Timberlake Shriners Hospitals for Children Open, valid September 27 - October 2, 2011. Tickets can be purchased online at mortonsmlfcharleyhoffman.eventbrite.com <http://www.mortonsmlfcharleyhoffman.eventbrite.com> . Seating is limited.

Morton’s The Steakhouse is located at 400 E. Flamingo Rd, Las Vegas, NV 89169 at the corner of Flamingo and Paradise. Morton’s is open daily, Monday - Thursday 5 to 11 p.m., Friday and Saturday 4 to 11 p.m. and Sunday 5 to 10 p.m.  For reservations or inquires on private dining spaces please call 702.893.0703 or go online to www.mortons.com <http://www.mortons.com>

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