12 Dec 2011 04:56 am

Dinner will feature dishes inspired by Izard’s “Girl in the Kitchen” and Moonen’s “Fish Without a Doubt”


Rick Moonen, Chef/Owner of Rick Moonen’s rm seafood, is thrilled to welcome Chef Stephanie Izard into his kitchen for a very special “Surf & Turf” dinner benefitting Three Square Las Vegas and Share Our Strength.  The evening will begin at 7pm with a cocktail reception featuring hand-crafted specialty cocktails and champagne served alongside a variety of passed canapés.  Guests will be seated for dinner at 7:45pm and will be treated to a five-course, interchanging meal, which will feature dishes inspired by Moonen’s “Fish Without a Doubt” and Izard’s newly released “Girl in the Kitchen,” which she is promoting as part of her nationwide “Goat Tour” (www.goat-tour.com). Each course will be expertly paired with beer, wine or a cocktail.

January 9, 2012 - cocktail reception begins at 7pm; dinner at 7:45pm

Rick Moonen’s rm seafood, located inside The Shoppes at Mandalay Place, Las Vegas. 

This all-inclusive, limited seating engagement is $150 per person or $175 for VIP tickets which includes an autographed copy of both featured cookbooks.  Additional cookbooks will be available for purchase. Dinner reservations can be made by calling 702.632.9300 or via email Melissa@rmseafood.com (please use SURF & TURF in subject line).

09 Dec 2011 04:47 am

Block16 Hospitality announces third Las Vegas venue in one year


Block16 Hospitality, the locally owned and operated restaurant group powerhouse, announced plans to open Public House, a gastropub-like venue in The Grand Canal Shoppes at The Venetian before the end of 2011. This will be Block16’s third restaurant in under a year, having opened The Barrymore in the Royal Resort, located on Convention Center Drive, this September and Holsteins Shakes and Buns in the Cosmopolitan of Las Vegas on New Year’s 2011.

“We want to produce venues that combine what locals and visitors love about the Las Vegas dining scene, while adding a spin on the old school Vegas vibe,” says Billy Richardson, founder of Block16 Hospitality. “People feel welcomed, service is outstanding and then we add in top notch culinary and cocktail creations at an affordable price, and we really set ourselves apart from what has become the Las Vegas norm.”

Public House will offer guests a different experience as a gastropub-like venue featuring an extensive whiskey and cognac program, wine tasting room, more than 24 tap handles ranging from classic lagers to craft brews and an impressive selection of bottles. Contemporary versions of tavern classics with an emphasis on seasonal high quality produce, seafood, and meats will compliment the libations. Interior design firm, Seed DesignTM, will create a comfortable, hip atmosphere with natural finishes, reminiscent of a Prohibition-era speakeasy, offering guests a spot for every occasion, from a laid back lunch to late night drinks.

Anthony Meidenbauer, Block16 hospitality corporate executive chef/director of culinary operations, is responsible for the menu concepts for each Block16 venue and brings more than 15 years of culinary experience to the team. His skills, alongside his calm personality and awareness of all things food, have been an essential strength in the rapid expansion of Block16 Hospitality. 

“I like to create straightforward food with complex flavor,” says Anthony Meidenbauer, Block16 Hospitality corporate executive chef/director of culinary operations. “Our menus are both serious and fun, adding some whimsy into traditional cuisine so it’s approachable for all.”

In addition to The Barrymore and Public House, Block16’s impressive portfolio also includes Holsteins Shakes and Buns, LBS Burger, LBS Patty Wagon food truck and the Vegas outpost of Pink’s Hot Dogs.

08 Dec 2011 05:00 am

Stephen Hanson’s BR Guest Hospitality Acquires Strip House, The Glazier Group Brand




BR Guest Hospitality has purchased the Strip House steakhouse brand from The Glazier Group, including its New York City and Las Vegas locations, while The Glazier family will retain the Strip House locations in Key West and Naples, Fla., Houston, and Livingston, N.J. With the transition of ownership as of Monday, December 5th, BR Guest Hospitality plans to keep all current systems in place and the over one hundred and twenty employees presently working at the New York and Las Vegas locations. We also welcome the return of Corporate Executive Chef John Schenk, famed meat-man and Buffalo native, who has directed Strip House since 2004, and will join the BR Guest team to spearhead culinary operations for the steakhouse. 


 “The Glaziers have been longtime friends and colleagues of mine, and have built an impressive brand that I am excited to make part of the BR Guest Family. We also look forward to expanding Strip House Restaurants into other key U.S. cities,” said Stephen Hanson, President and Founder of BR Guest Hospitality, which includes neighborhood favorites like Dos Caminos, Bill’s Bar & Burger, Atlantic Grill, and kibō Japanese Grill.


Strip House, which opened in New York City in 2000, is widely considered one of the best steakhouses in the country. With a loyal customer base and following, the restaurants are known for combining perfectly charred cuts of steak with signature, decadent side dishes along with infamous interiors featuring siren-red décor and old-world glamour.  Opened in 2000, Strip House is often credited with introducing the concept of the modern steakhouse by adding a stylish and sophisticated aesthetic stemming from its original Greenwich Village location The double entendre name refers to the restaurant’s signature cut of steak and to the series of early 1900’s Studio Manasse black and white nudes that adorn the walls.


Among Strip House’s accolades, Strip House was named “one of New York’s top steakhouses” by Zagat 2012 and 2011, awarded four stars by Forbes 2011 All-Star Eateries in N.Y., deemed Critics Pick by NY Mag, and dubbed Frommers.com’s choice for “perfectly charred and seasoned red meat”. In 2010, The New York Times reviewer Sam Sifton awarded Strip House two stars and praised it’s evolution since opening a decade earlier, writing: “the food is generally marvelous, the steak often superb.”


07 Dec 2011 05:11 am

Master Mixologist Eddie Perales designs exclusive concoctions to complement the ultimate dining experience


Photo Credit: Anthony Mair

Old Homestead Steakhouse reveals its cocktail menu in anticipation of its January 2012 opening at Caesars palace. The menu features 15 new cocktails created exclusively by Eddie Perales, in addition to beer, champagne and an extensive wine list inspired by the award-winning wine program at the New York location. From martinis to beer cocktails to classic cocktails with a twist, each libation has its own unique taste.

Highlights of the menu include the Beer It Up cocktail, with Knob Creek single barrel orange bitters, orange marmalade, fresh orange juice, lemon sour and float Negro Modelo beer, garnished with a horse neck orange peel. Another staple of the cocktail menu is the Bacon Bloody Mary. It consists of seasoned bloody Mary mix and Grey Goose vodka, rimmed with crushed red pepper, salt and black pepper. For extra flavor, the cocktail is poured over loaded ice cubes and garnished with fresh cilantro and a bacon strip. For an opulent sweet treat, the Cherry and Chocolate Martini is the perfect fix. The drink includes spice-infused cherry juice, Belvedere black raspberry vodka, orange juice, fresh lemon sour and cranberry juice with a special dessert of chocolate mousse and chocolate brownies placed in the drink.  

“I have worked hard to ensure each ingredient combines to produce a radiant flavor,” said Eddie Perales, assistant director of beverage for CaesarsPalace. “The cocktails at Old Homestead Steakhouse are a collaboration of my signature liquid culinary creations, offering a perfect balance with the steakhouse menu.”

Old Homestead Steakhouse is one of New York City’s most historic restaurants, set to open its first location on the west coast in January 2012 at CaesarsPalace. With more than 16,000 square-feet, the new restaurant will feature a total of 250 seats with a full dining room, private dining room, lounge and bar. Guests will be introduced to several signature dishes from the classic New York City menu including the popular colossal crab cake, 32-ounce Gotham rib-eye steak and the Old Homestead New York-style cheesecake. Additionally, new menu items will be created exclusive to the Las Vegas location.

06 Dec 2011 05:10 am

Stir up some holiday cheer at Simon Restaurant & Lounge at Palms Place as families are invited for an afternoon of delicious treats and festive activities at Santa Tea to benefit Communities In Schools of Nevada. Little ones will have the opportunity to get their photo taken with Santa, decorate gingerbread cookies, participate in holiday games and enjoy festive music while indulging in Simon’s seasonal favorites. Executive Chef Kerry Simon will dish out some of his famous plates including mac n’ cheese, tea sandwiches, fresh sushi  and his signature holiday junk food platters as well as hot cocoa for children and refreshing cranberry mojitos for parents. A portion of the proceeds will be donated to Communities In Schools of Nevada to benefit the nation’s leading dropout prevention organization.


Executive Chef Kerry Simon
Managing Partner of Simon Restaurant & Lounge Elizabeth Blau

Saturday, Dec. 10, 2011
2 to 4 p.m.

Simon Restaurant & Lounge at Palms Place Hotel and Spa
4381 West Flamingo Rd.
Las Vegas, NV 89103

$100 per adult; $50 per child. Reservations are required for Santa Tea and can be made by calling 702.944.3292. (A portion of the proceeds will benefit Communities In Schools of Nevada, a 501(c)3  corporation).

05 Dec 2011 04:48 am

As part of The Venetian and The Palazzo’s Winter in Venice celebrations, Wolfgang Puck’s Las Vegas Director of Pastry, Kenny Magana, and the pastry chefs from Postrio Bar & Grill and CUT hosted a candy cane and flavored marshmallow cooking demonstration today. Guests gathered in St. Mark’s Square to watch and learn how to make the tasty treats, ask Chef Magana questions and sample the finished desserts.


Mike Hewitt/IS Photography/ImagesOfVegas.com

Now through Jan. 8, The Venetian and The Palazzo Las Vegas are introducing Winter in Venice, the first true celebration of the winter season on the Las Vegas Strip. With 49 days of holiday festivities throughout both resorts, including strolling carolers, candy cane stilt walkers, the Nightly Holiday Spectacular and an awe-inspiring 65-foot LED holiday tree, Winter in Venice is the ultimate destination for an unforgettable holiday experience.

02 Dec 2011 04:42 am

Restaurants include 35 Steaks + Martinis, Johnny Smalls, Pink Taco, LTO Pizza & More and Mr. Lucky’s Cafe



Santa’s Helper Martini (top) and Drunken Elf (bottom) – photo credit Erik Kabik/Hard Rock Hotel & Casino

Hard Rock Hotel & Casino gets in the holiday spirit and invites guests to celebrate the season with limited-time menus at the entertainment destination’s popular restaurants - 35 Steaks + Martinis, Johnny Smalls, Pink Taco, LTO Pizza & More and Mr. Lucky’s Cafe.  Special food offerings are available on Christmas Eve, Saturday, Dec. 24 and Christmas Day, Sunday, Dec. 25.

Hard Rock Hotel & Casino sweetens the season with a little sugar and spice by offering the Santa’s Helper Martini as well as the Drunken Elf on Tuesday, Dec. 13 through Christmas, Sunday, Dec. 25.  Santa’s Helper Martini combines Absolut Vanilla Vodka, white chocolate Godiva liquor, Kahlua and Crème de Menthe and is garnished with a dollop of whip cream, candy cane, cinnamon stick and a dash of cocoa powder.  The Drunken Elf features Absolut Vanilla Vodka, Crème de Menthe, Sambuca, muddled mint leaves and vanilla syrup and is topped with fresh mint sprig and gumdrops.  Both available at restaurants property-wide, guests can sip on Santa and his helpers’ favorite pick-me-up adult beverages, which keeps them cheerful during the holiday hustle and bustle.  

35 Steaks + Martinis, traditional steakhouse with a Hard Rock edge, features seasonal favorites including Pork Belly (garnished with sweet carrot perdue, rum raisins and eggnog Buerre Blanc), Red Kuri Squash Soup (gingerbread crisp and clove crème fraiche) and Deep Dish Sweet Potato Pecan Pie.  Regular dinner menu will be offered in addition to limited-time menu.  Dinner will be served from 5 to 10 p.m. 

Johnny Smalls features unique tapas fun for sharing.  Specials include Lamb Lollipops with Port wine reduction, Sweet Potato Tots with maple marshmallow dip, Turkey Dinner Sliders with cranberry mayo and Crispy Brie Lollipops with cranberry orange marmalade.  Items may be purchased a la carte or as part of the All-You-Can-Eat Special.  Dinner will be served from 5 to 10 p.m. 

Pink Taco, specializing in traditional Mexican cuisine with a California twist, offers its regular menu as well as Christmas dishes.  Menu highlights include Caldo de Res (slow cooked beef with potatoes, carrots, corn, celery and rice and served in a broth and tortillas on the side), Seafood Relleno (Poblano pepper stuffed with a seafood blend and topped with a spicy cream sauce, alongside black bean rice) and Open Faced Tamale (filled with chili and cheese and topped with choice of chicken, beef, pork or shrimp).  Pink Taco will be open 11 a.m. to 10 p.m.

LTO Pizza & More offers traditional favorites such as Butternut Squash Soup (rich and creamy roasted winter squash with gingerbread croutons), Panzanella (Tuscan bread salad with plum tomatoes, shaved red onion, olive oil and basil) and Roasted Pumpkin Ravioli (house made cheese and pumpkin ravioli finished in a chestnut, browned butter and sage sauce).  LTO will serve specialty items, in addition to regular dinner menu, from 5 to 10 p.m.

Mr. Lucky’s Café, featuring diner favorites ’round the clock, offers exclusive Christmas cuisine, such as Holiday Mixed Greens (complemented by candied walnuts, Asian pear, bleu cheese and tossed in blackberry vinaigrette), Oven Roasted Turkey Dinner (accompanied by candied yams, Yukon mashed potatoes, green beans, cornbread stuffing and cranberry sauce) and Honey Mustard Glazed Ham (served with cornbread stuffing and house made cranberry sauce).  Mr. Lucky’s Café is open 24 hours a day, seven days a week and specialty menu will be available 11 a.m. to 3 a.m.

Complete menus and pricing are available upon request.  For more information or to make reservations at 35 Steaks + Martinis, LTO or Johnny Smalls (Mr. Lucky’s and Pink Taco do not accept reservations), guests may call 702.693.5585 or visit www.hardrockhotel.com.

01 Dec 2011 04:41 am

As part of the Winter in Venice celebrations at The Venetian and The Palazzo, the resorts welcomed world-renowned chef Mario Batali for a live cooking demo today at the exterior of The Venetian by the outdoor gondolas. Joking that his signature orange Crocs can’t ever come off, Batali stepped on to the ice skating rink and posed for photos with the holiday characters and guests before heading over to the wood burning oven situated on the sidewalk. The large crowd gathered and enjoyed slices of his signature pizza while he gave his cooking tips, including dough should be slowly stretched instead of tossed. Executive chef Zach Allen from Batali’s restaurants inside The Venetian and The Palazzo (Otto Enoteca Pizzeria, B&B Ristorante, and Carnevino Italian Steakhouse) was also on hand to help Batali prepare the pizza and interact with the crowd. Batali also signed copies of his cookbook, “Molto Batali: Simple Family Meals from My Home to Yours,” for lucky meet and greet winners.  


Credit: Michael Hewitt / ImagesOfVegas.com

Batali told the audience, “The quality of your meal is decided when you leave the store and pack your groceries in the back of the car. Fundamentally what distinguishes really great Italian food from mediocre food is the quality of the ingredients. Find stores that will let you taste the salt, the oil and the tomatoes so you can find the food that best suits your particular palate.”

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