29 Dec 2011 05:51 am

Hello Everyone,

TravelsinTaste is taking some time to focus on dining for the rest of the year.  While we won’t be posting until the new year we will be focusing on the 2012 Editorial Calendar.  If you’d like to see a sneak peek of where we’re eating (like the picture below of fried pizza from Forcella) check out our Facebook page.  Happy and Healthy New Year to All!  Thank you for your continued readership, support and comments - keep them coming!


25 Dec 2011 11:42 am


22 Dec 2011 05:44 am

Before you hit the town on New Year’s Eve, start the night off right with margaritas and a fantastic multi-course dinner at Border Grill Las Vegas at Mandalay Bay Resort & Casino.  And the night just gets better when you sign up for the Border Grill VIP Club and get a FREE glass of sparkling wine with purchase of a multi-course dinner or a la carte entrée. In addition, guests can enjoy tasty Border Grill bites all night on the Mandalay Bay Casino floor. 


Border Grill Las Vegas:

$49 per person 3-Course Dinner

$8 Border Grill Bites on the Mandalay Bay Casino floor

A la carte and regular menus also available

Special Offer:  Sign up for the Border Grill VIP Club and get a FREE glass of sparkling wine with purchase of a multi-course dinner or a la carte entrée


East Meets West Coast Oyster Platter

oysters on the half shell • tabasco sorbet

Negra Modelo Kobe Beef Short Ribs

habanero molasses short ribs • garlic manchego polenta • baby heirloom tomato salad

Blood Orange Chipotle Glazed Quail

grilled quail • chipotle peanut sauce • tempura squash blossom salad • epazote aioli

Pan Seared Diver Scallops

peruvian purple potatoes • seared pea tendrils • tequila habanero beurre blanc

Tower of Churros

cinnamon • lime crema • chocolate sauce • coffee caramel sauce


9 p.m. to 2 a.m.

Carne Asada Tacos

two grilled steak tacos • caramelized onion • salsa fresca • guacamole • handmade corn tortillas   8.00

Citrus Chicken Burrito

grilled chicken • black beans • red rice • manchego, panela, cotija cheeses

salsa fresca • guacamole • handmade flour tortilla   8.00

21 Dec 2011 05:13 am

No?? Well, they should be because I bet you didn’t know that the Nutcracker symphony by the famous Russian composer Peotyr Ilyich Tchaikovsky celebrated its 119th anniversary on December 18th! This classic holiday story brings back memories of childhood for many adults, and it should be celebrated for keeping the whimsy of the Christmas season alive for so long.

To honor this milestone, Russian Standard Vodka has crafted  some signature, Nutcracker cocktails featuring  the ingredients represented in the classic ballet ( including, sugar plum & Chinese tea) to keep the holiday spirit going throughout the New Year.

Below is a sampling of  two of the festive libations that each feature homemade vodka infusions. As they say in Russia, Naslazhdatʹsya!



Sugar Plum Cocktail, by Russian Standard Vodka
-1 1/2 ounce(s) Russian Standard Vodka
-1 ounce(s) sugar plum reduction*
-1/4 ounce(s) lemon juice
- Garnish: sprinkle of fresh ground cinnamon & 1 whole

-Combine all ingredients in a martini shaker filled with ice and shake vigorously.
-Strain into a  medium sniffer.
-Garnish with a sprinkle of fresh ground cinnamon & 1 whole cinnamon stick

*To make sugar plum, infused vodka:
-          2 Tbsp of plum preserves or plum reserves
-          3/4 cup(s) lemon juice
-          1/2 cup(s) water
-          1 cup(s) demerara sugar
-          Place all ingredients in a pot over medium heat, stirring occasionally, until it’s reduced by half.
-          Strain through a fine metal strainer and discard solids



Nutcracker Bellini with homemade Tea- Infused Vodka
-1 1/2 oz. Russian Standard, Tea Infused Vodka **
-1/4 oz. Limoncello
-sparkling wine (such as Cava or Prosecco)
-Garnish: 3 candied cherries pierced on a skewer or drink stirrer

-In a shaker, combine the Russian Standard, Tea Infused Vodka and Limoncello
-Shake well and pour with into a champagne flute, and fill up with sparkling wine of your choice.
-Garnish with candied cherries on a skewer or drink stirrer.

**To make tea-infused vodka:
-          1 Tbsp loose Silver Needle Chinese Tea
-          1 (750-milliliter) bottle of Russian Standard Vodka
-          Add tea to vodka and shake to combine.
-          Set aside for 3 hours to infuse.
-          Strain out tea and store vodka in a cool, dark place until ready to use.

20 Dec 2011 05:14 am

Last night TravelsinTaste celebrated Geoffrey Zakarian’s big win on Food Network’s The Next Iron Chef: Super Chefs at a party at The Bar at The Lambs Club (132 West 44th Street between 6th and Broadway) where Zakarian was on hand to greet guests and serve some of his famous creations.  His restaurants (The Lambs Club, The National, and Tudor House) are celebrating the victory with specials drawn from Geoffrey’s “Next Iron Chef” creations.  Please see below.


Chef Geoffrey Zakarian celebrates his victory on The Next Iron Chef: Super Chefs with friends and family at his restaurant The Lambs Club Monday night

Food Network’s ultimate culinary battle officially ended Sunday night when Geoffrey Zakarian conquered Elizabeth Faulkner in the exciting holiday-themed finale of The Next Iron Chef: Super Chefs. After eight weeks of fierce competition, Zakarian has emerged victorious as the newest master to wield a knife in kitchen stadium. Iron Chefs Bobby Flay and Masaharu Morimoto joined regular judges Iron Chefs Michael Symon and Judy Joo, food journalist Simon Majumdar, and The Next Iron Chef host, Alton Brown, to anoint Zakarian as the latest member of the Iron Chef family. “I am thrilled to be a member of this prestigious family,” said Zakarian.  “It was a true honor to compete with such remarkable talent.” “Chef Zakarian’s talent, skill and passion throughout this intense, all-star competition has been astounding to watch,” said Bob Tuschman, General Manager and Senior Vice President, Programming and Production, Food Network. “Geoffrey is theembodiment of what being an Iron Chef is all about - he pushes the limits of creativity and innovation with his food, and that will certainly make his upcoming battles great entertainment.”

The National Bar & Dining Rooms is celebrating the victory with specials drawn from Zakarian’s “Next Iron Chef” creations.  These include Salmon Tartare with Lemon Aioli, Chinese Long Bean and Cucumber ($15), Avocado One Eyed Susie with Shrimp, Grits and Lobster Sauce ($17) and Filet Provencal with Olives, Capers and Red Wine Reduction ($35). All of these dishes will be available on December 20 through December 31. In addition, all dinner guests on Monday, December 19 will receive a complimentary glass of champagne.

The Lambs Club is celebrating Zakarian’s victory by adding his Mad Man Cosmopolitan from the finale to the menu from December 19 through December 31.

Tudor House is celebrating the victory with specials inspired by Zakarian’s “Next Iron Chef” creations.  These include an amuse bouche of Halibut Crudo with Coconut, Lime and Olive Oil, Truffle Scramble Eggs ($28) and Caramel Pork Belly with Artichokes Bariguole ($24). All of these dishes will be available through December 31. In addition, all dinner guests on Monday, December 19 will receive a complimentary glass of champagne.

Chef Geoffrey Zakarian’s first foray into battle as an Iron Chef will premiere on Sunday, December 25, at 9pm ET/PT.

Zakarian’s restaurants include The National Bar & Dining Rooms and The Lambs Club in New York City and Tudor House in Miami.  He also oversees the dining program at The Water Club in Atlantic City.  He will now appear regularly on “Iron Chef America,” demonstrating his razor-sharp knowledge of culinary techniques in this fast-paced cooking competition.  When not battling in kitchen stadium, Zakarian stays busy filming “CHOPPED“, where he is featured as a recurring judge, and highlights his favorite dishes onThe Best Thing I Ever Ate.”

The National Bar & Dining Rooms is located in The Benjamin Hotel, 557 Lexington Avenue, New York City.  Phone: 212.715.2400.  www.thenationalnyc.com 

The Lambs Club is located in The Chatwal Hotel, 132 West 44th Street, New York City. Phone: 212.997.5262.  www.thelambsclub.com 

Tudor House is located in the Dream South Beach, 1111 Collins Avenue, Miami Beach. Phone: 305-534-8455. www.tudorhousemiami.com.

19 Dec 2011 04:59 am

David Burke Kitchen has been selected for the 2011 Best of Manhattan Award in the American Restaurants category by the U.S. Commerce Association (USCA).


The USCA “Best of Local Business” Award Program recognizes outstanding local businesses throughout the country. Each year, the USCA identifies companies that they believe have achieved exceptional marketing success in their local community and business category. These are local companies that enhance the positive image of small business through service to their customers and community.

Various sources of information were gathered and analyzed to choose the winners in each category. The 2011 USCA Award Program focuses on quality, not quantity. Winners are determined based on the information gathered both internally by the USCA and data provided by third parties.

16 Dec 2011 05:52 am

Palace Guards, a Snowflake Princess, 30-foot Christmas tree, Giant Gingerbread House, Themed Brunch and More Make Midtown Luxury Hotel This Season’s Holiday Destination


The New York Palace is launching its first Holiday Fantasy, transporting visitors’ imaginations into the world of toy soldiers, gingerbread houses and snowflakes. Each year, the midtown luxury property draws crowds into its renowned Palace Courtyard which boasts a 30-foot twinkling Christmas tree. This year, from November 25 until December 24, The Palace will give visitors the royal treatment. Palace Guards will greet people from the tree-adorned Courtyard; a Snowflake Princess will make special appearances at the weekend Holiday Fantasy Brunch; a daily Happy Holiday Hour will delight adults with seasonal cocktails; and the lobby will house a giant Gingerbread House complete with a chocolate train. The New York Palace is also offering a special Holiday Fantasy hotel package for those wishing to fully immerse themselves into this wintery wonderland.

On Fridays, Saturdays and Sundays, two statuesque Palace Guards will greet visitors at The Palace Courtyard, welcoming them to behold the oversized Christmas tree, posing for photos and answering questions about the hotel’s holiday offerings. A Snowflake Princess will make surprise appearances at windows overlooking the Courtyard and will delight children with special snowflake cookies at the weekend Holiday Fantasy Brunch.

To create the costumes for the Palace Guards and Snowflake Princess, The New York Palace tapped the talents of Claudine DeSola, Creator of Caravan and Stylist Studio. Designer Danny Roberts of Igor and Andre designed the costumes for the Palace Guards and Lisa Puccio designed the costume for the Snowflake Princess. Claudine DeSola then took these designs and brought the holiday costumes to life. Ms. DeSola has extensive experience with design projects and has curated shows for STYLE 360 with ELLE and Elle.com. She has designed dresses for celebrities and has styled over 250 actors and musicians. 

Beyond dazzling the eyes, The Palace’s Holiday Fantasy is sure to please visitors’ taste buds. The Holiday Fantasy Brunch will delight kids of all ages, with an à la carte menu offered at restaurant Istana on Saturdays and Sundays, 12noon-2:30pm. From Princess Premiers to Fairytale Endings, dishes will include Mrs. Claus’ Macaroni & Cheese; the Palace Guard Burger; Prancer’s Pumpkin Cheesecake; the Working Elves Cupcake Shop and more. A Happy Holiday Hour for adults will be offered daily in The Palace’s Lobby Lounge and two Michelin-starred restaurant GILT. Special seasonal cocktails like the Stocking Cap, the White Christmas Cocktail and the Cranberry Margarita on the Rocks will help keep the season bright.

An elegant three-foot Gingerbread House, masterfully created by The Palace’s Pastry Chef Bill Leonard, will be on display in the hotel’s Grand Lobby. The Gingerbread house will be designed in the style of an elegant country estate outfitted with holiday scenery, including Christmas trees and a Chocolate Train with candy-filled cars. Classic candy will decorate the house, including Candy Canes, Gum drops and shredded cereal to resemble a thatched roof.


The Palace’s Holiday Fantasy Package will include luxury guest room accommodations; a $100 nightly Food & Beverage credit which can be used towards the Holiday Fantasy Brunch in Istana, in-room Dining, cocktails in GILT, or the Lobby Lounge; a commemorative New York Palace Holiday Ornament; and an in-room children’s welcome amenity. Upgrade options are also available. This package starts at $499/night and is based on availability.

To book this package or learn more about The New York Palace Holiday Fantasy, please visit www.newyorkpalace.com.

15 Dec 2011 05:09 am

Affordable Bar Bites, Innovative Cocktails


Photo Credit Andres Aravera

Since the Four Seasons Hotel Miami opened its doors, it’s been a favorite hotspot among Brickellites, downtowners and Miami’s power crowd.  Now, on the heels of its recent grand opening, Edge, Steak & Bar at the Four Seasons Hotel Miami, is launching a new official Happy Hour program.  Available seven nights a week from 3 p.m. to 7 p.m. and beginning on Monday, December 12, Edge’s Happy Hour will feature unbeatable drink specials and delicious bar bites, the perfect combo for some much needed post-work stress relief. 

At the restaurant’s beautiful new marble-topped bar, revelers will enjoy 2-for-1 specials on all wines by the glass, craft beers and cocktails, including premium pours and even Edge’s very-cool signature cocktails. Beer aficionados can relish the interesting choices of beers on tap, including Harpoon UFO White and Monk in the Trunk; and bottled craft brews such as, Cigar City Maduro, Stone Levitation Ale, Fox Barrel Pear Cider and more. General Manager Peter Triolo knows his beverages, and his knowledge and passion are evident in Edge’s cocktail list.  Must-try mixes include a spin on the traditional Sazerac, the Rye & Cane made with oak barrel-aged rum, Bulleit rye, Atlantico private cask, truth creole bitters, agave and Pernod; or the BBQ Collins - Knob Creek bourbon, lemon sour, BBQ bitters, and egg white, topped with Bell’s amber ale and served in a glass rimmed with the restaurant’s house-made BBQ spice blend.  In true mixology style, drinks meant to be served on the rocks come with a solid 2×2 ice cube so that they don’t become watered down.

Looking for something to snack on with your drink?  Edge’s talented culinary team have created $1 a piece “surf n’ turf” bar bites including East Coast oysters with a mojo mignonette and grilled steak skewers. 

Edge, Steak & Bar is located at 1435 Brickell Avenue on the 7th floor lobby of the luxurious Four Seasons Hotel Miami, and serves dinner nightly from 6 p.m. to 11 p.m.  Telephone: (305) 381-3015.

14 Dec 2011 04:41 am

Terranea Resort Ho-Ho-Hosts Breakfast with Santa on December 17th


Terranea Resort, L.A.’s picturesque oceanfront property in Rancho Palos Verdes

This Christmas, Terranea is serving up eggs with a splash of Santa on the side. Parents and their little ones can enjoy all the fruits of the season with a festive Breakfast with Santa buffet on Saturday, December 17th in a dedicated resort ballroom. After scoping out a spot on Santa’s lap, diners young and old can snuggle up with whipped cream-topped hot cocoa from the “Red Nose Fueling Station,” customize an omelet with an assortment of fillings in “Mrs. Claus’ Little Egg Kitchen,” or frost cupcakes and gingerbread men in “Little Elf’s Christmas Decorating Corner.”  The merry occasion will also feature festive holiday music and crafts with Terranea’s magical elves. For more information or reservations at the 9:30 a.m. or 11:00 a.m. seatings, please call (310) 265-2836.


Santa’s Mini Bakery

Mini Danish, Mini Muffins, Assorted Mini Donuts, Sheet Cake

Selection of Mini Bagels and Cream Cheese

Little Fruit Market

Selection of Whole and Cut Fruits

Assorted Jell-O with Toppings

Red Nose Fueling Station

Fresh Orange and Grapefruit Juice

Non-alcoholic Eggnog & Fruit Punch, Apple Cider

Selection of Coffee, Tea & Hot Chocolate

Whipped Cream, Chocolate shavings

Hot Food Display

Scrambled Eggs

Hash Brown Potatoes

French Toast Sticks, Berry Compote, Vermont Maple Syrup

Applewood Smoked Bacon

Chicken Apple, Country Pork Sausage

Turkey Sausage Patties

Little Pancake Kitchen

Buttermilk Pancakes with Assorted Toppings

Whipped Butter, Maple Syrup

Mrs. Claus’ Little Egg Kitchen

Egg Beaters, Cracked Eggs, Egg Whites, Whole Eggs

Mushrooms, Peppers, Cheddar & Swiss Cheese, Onions,

Ham, Bacon, Tomato, Spinach

Little Elf’s Christmas Decorating Corner

Assorted Holiday Cupcakes

Gingerbread Cookies
Edible Ornaments

Adults: $50 inclusive

Children: $34 inclusive


* * *


Saturday, December 17th
9:00 a.m. and 11:30 a.m.

Terranea Resort
100 Terranea Way
Rancho Palos Verdes, CA 90275
(310) 265-2836

13 Dec 2011 04:48 am

Executive Chef Geno Bernardo of Nove Italiano inside the Palms Casino Resort has expanded his dinner menu to honor a Southern Italian Christmas Eve dining tradition. Chef Geno will offer a specialty menu card, Feast of the Seven Fishes, for a limited time during the holidays. The Feast of Seven Fishes menu includes items that Chef Geno enjoyed with his family on Christmas Eve every year.


Available Friday, Dec. 16 through Christmas Eve, Saturday, Dec. 24, Nove Italiano will be serving seven delectable seafood dishes ranging from $9 to $16. For reservations, please call 702.942.6856.


Feast of Seven Fishes Menu

Christmas lobster- Uncle Frankie’s recipe

Littleneck clams “alforno” pancetta, oregano, sweet peppers

Florida stone crab claw

Pan roasted smelts, lemon, salsa verde

King crab, white beans, cherry tomatoes, basil

Penn cove mussels fra diavolo

Scungilli salad - Aunt Rosemary’s recipe

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.
Rob Lubin
Matt Alderton

Susannah Kopecky

Jarrett Melendez
TravelsinTaste Staff
Popular Italian American Cook, Steve Martorano, Brings His Famous Meatballs To His First Strip Location
Experience White Truffle Season With Restaurant Guy Savoy At Caesars Palace
Official Announcement of Elizabeth Blau & Chef Kim Canteenwalla’s New Westside Dining Experience – Andiron Steak & Sea
  • Farmers Market (24)
  • Fun Fine Dining Fridays (134)
  • Green Market Mondays (46)
  • Restaurant Trends (50)
  • Seasonal Specials (103)
  • Spotlight (891)
  • Table Talk (32)
  • Thursday's Top Picks (136)
  • Tuesday's Table (143)
  • Uncategorized (50)
  • Wine & Spirits Wednesdays (104)

  • Bite-Sized Morsels and Tasty Tidbits from the Restaurants at The Forum Shops at Caesars in Las Vegas
  • Dover Sole: The Succulent Porterhouse of Fish
  • Lagasse’s Stadium At The Palazzo Las Vegas Announces Anheuser-Busch Beer Dinner Featuring Goose Island Brewing Co On Nov. 14
  • October 2014 (5)
  • September 2014 (3)
  • May 2014 (4)
  • April 2014 (10)
  • March 2014 (20)
  • February 2014 (12)
  • January 2014 (8)
  • December 2013 (3)
  • November 2013 (1)
  • October 2013 (4)
  • September 2013 (1)
  • July 2013 (3)
  • June 2013 (4)
  • May 2013 (5)
  • April 2013 (9)
  • March 2013 (2)
  • February 2013 (9)
  • January 2013 (22)
  • December 2012 (18)
  • November 2012 (20)
  • October 2012 (19)
  • September 2012 (14)
  • August 2012 (23)
  • July 2012 (18)
  • June 2012 (13)
  • May 2012 (13)
  • April 2012 (18)
  • March 2012 (30)
  • February 2012 (23)
  • January 2012 (16)
  • December 2011 (18)
  • November 2011 (22)
  • October 2011 (19)
  • September 2011 (21)
  • August 2011 (21)
  • July 2011 (21)
  • June 2011 (19)
  • May 2011 (40)
  • April 2011 (17)
  • March 2011 (23)
  • February 2011 (18)
  • January 2011 (18)
  • December 2010 (18)
  • November 2010 (20)
  • October 2010 (19)
  • September 2010 (20)
  • August 2010 (22)
  • July 2010 (20)
  • June 2010 (23)
  • May 2010 (19)
  • April 2010 (20)
  • March 2010 (22)
  • February 2010 (6)
  • January 2010 (21)
  • December 2009 (20)
  • November 2009 (5)
  • October 2009 (19)
  • September 2009 (20)
  • August 2009 (16)
  • July 2009 (20)
  • June 2009 (21)
  • May 2009 (11)
  • April 2009 (7)
  • March 2009 (7)
  • February 2009 (9)



    Who is your favorite Chef at Encore?

    View Results

    Loading ... Loading ...