30 Mar 2012 03:59 am

Heitz Winery will showcase and pair several selections of their award-winning wines during a four-course dinner with dishes such as lamb neck bolognese with pappardelle pasta and beef duo of dry aged sirloin and braised short rib. Pairings include some of Heitz’s top bottles, such as Heitz Trailside Vineyard Cabernet 1999 & 2001 and Heitz Martha’s Vineyard Cabernet, named one of the Top 12 wines of the 20th Century by Wine Spectator. 


The dinner begins at 7pm and costs $150/person (not including tax & gratuity). For reservations, call 212.813.2121 or email info@davidburke.com

David Burke Townhouse
133 East 61st Street (Lexington-Park)
212.813.2121 / www.davidburketownhouse.com 

Heitz Wine Dinner
Peekytoe Crab Salad with Citrus Tapioca “Cracker,” Basil, Avocado
Heitz Sauvignon Blanc 2010

Lamb Neck Bolognese with Pappardelle Pasta 
Heitz Trailside Vineyard Cabernet 1999 & 2001

Beef Duo with Dry-Aged Sirloin, Braised Short Rib, Charred Leeks, Patatas Bravas 
Heitz Martha’s Vineyard Cabernet 2004

Chocolate Textures with Blackberry-Lemongrass Balm 
Heitz Ink Grade Port 

29 Mar 2012 04:20 am

Come Par-Tee at the coolest bar in Sin City during the Masters Golf Tournament


It’s time “fore” the Masters! So, head over to Minus5 Ice Bar inside the Monte Carlo Resort & Casino for the ultimate Masters Golf Tournament promotion. Starting Thursday, April 5, guests can swing into warmer temperatures and celebrate the gentleman’s game with various spectacular golf-themed drink specials, during the four-day 18-hole playoff celebration.

Guests and golf aficionados are invited enjoy the luminous icy wonderland and don Minus 5-issued parkas and booties over their golf shirts, polo’s, pants and shorts. Perfect for men and women looking to hit the sweet-spot, guest will be able to tap-in and enjoy quality golf-themed cocktails served in a glass made of pure ice.

Highlights will include golf slang favorites, such as Carolina Cherry (Skyy Cherry, Peach Schnapps, orange juice and white cranberry juice), The Birdie (Skyy Dragon Fruit, pineapple juice and coconut juice), The Fairway (Skyy, Banana Liqueur, pineapple juice, sweet and sour), Flowering Crab Apple (Skyy, Sour Apple Pucker, sweet and sour), Augusta National (Skyy Grape, triple sec, sweet and sour), The ACE (Skyy, Red Bull and white cranberry juice), and of course, the infamous The Arnold Palmer (Skyy, peach tea and lemonade).

Minus5 Ice Bar is open daily from 11am-3am. For more information, please visit http://www.minus5experience.com.

28 Mar 2012 04:09 am

The Palazzo Las Vegas reinvented the #luxelife on March 23 when Azure, the exclusive daytime pool experience, commenced its fourth season with new furnishings and amenities, culinary offerings and personal concierge services.


Featuring brand new contemporary décor with lush greenery, Azure emulates the sophisticated experience of St. Tropez and the seclusion of Capri with its pristine waters, unequaled service and chic, energetic atmosphere.  A secluded boutique pool with a trendy vibe, Azure serves as the ultimate retreat from the ordinary and offers a signature luxury experience for the privileged Vegas traveler.

“Azure was created for a very particular individual who appreciates the finest things in life and knows exactly what they want and how they want it,” said Sebastien Silvestri, vice president of food and beverage for The Palazzo. “The Azure experience is designed around you and you are our center of attention.”

Personal concierge service elevates the experience and every individual request is responded to with signature style. Guests will be pampered throughout the day with sunscreen application, fresh fruit and frozen grapes. The concierge will help plan an evening tailored specifically for each guest, whether it is dinner or show reservations.

The food and cocktail menu has been designed to feature the freshest and most mouthwatering libations and fare from Wolfgang Puck, including seafood and sushi. Azure’s signature cocktails  designed by top mixologists include the Costa Azure with coconut Cruzan, Bombay Sapphire, fresh lemon, orange and pineapple juice with a Pedro Ximenez sherry float or the Paradis with Bacardi peach, Pama liqueur, orange and cranberry juice, served frozen. Culinary offerings include grilled steak satays, big eye tuna tataki, chilled shrimp cocktail, tuna nicoise salad and super sushi platter. In addition, guests can enjoy a variety of flavorful blends of hookah prepared by an onsite hookah master in a unique presentation that incorporates the history and etiquette of hookah.

In addition to the 11 stylish cabanas outfitted with top-of-the-line amenities, including iPads, gaming consoles and top fashion and business magazines, Azure features a one-of-a-kind rotunda overlooking the Strip. Guests can take a break from the sun and relax on a daybed or receive a poolside massage from the famed Canyon Ranch SpaClub®.

A series of videos has been created detailing the #luxelife experience at Azure, so guests can see the pool oasis firsthand. All videos are available to view at palazzo.com/azure.  From luscious cocktails and fresh fare to sophisticated fun, these videos set the scene for all things @AzureVegas.

One-day membership will be available at Azure for $20 per person, granting access to the private adult hideaway.

Azure is open daily from 11 a.m. to 6 p.m. for guests 21 and over. Please visit palazzo.com/azure or call 702.767.3724 for additional information and to make reservations for cabanas, daybeds and lounge chairs.

27 Mar 2012 04:20 am

Experience One of the Finest, Ultra-Premium Tequilas in the World


Enjoy a cocktail reception and 5-course dinner, featuring dishes created by Border Grill Las Vegas Executive Chef Mike Minor expertly paired with Clasé Azul tequila-infused margaritas, AND a shot of limited edition, ultra-premium Clasé Azul Ultra añejo.

Clasé Azul Tequila Dinner
Thursday, April 19, 2012
6:30 p.m. - Cocktail and Appetizer Reception
7:00 p.m. - 5-Course Dinner

VIP Club Discount - $85 per person
General Admission - $150 per person
*prices do not include tax and gratuity

Space is limited so RSVP today!
Kent Harman, General Manager
702.632.7403 or kharman@bordergrill.com

Border Grill Las Vegas - Mandalay Bay Resort & Casino
3950 Las Vegas Blvd. South - Las Vegas, NV  89119
702.632.7403 - bordergrill.com

26 Mar 2012 04:03 am

Just added to the 2012 Vegas Uncork’d by Bon Appétit Schedule:
Spago 20th Anniversary Lunch featuring Wolfgang Puck, David Robins and Eric Klein

Bon Appétit Editor-in-Chief Adam Rapoport and pioneering chef Wolfgang Puck are set to co-host a spectacular four-course, wine-pairing lunch to celebrate the 20th Anniversary of Spago at The Forum Shops at Caesars on May 10, 2012 from 11:30 a.m. - 1:30 p.m.  


Credited with igniting the fine dining revolution in Las Vegas, Puck made his debut in 1992 with the opening of Spago.  This bold move marked a departure from the oversized buffets of old Las Vegas and traditional casino dining rooms, paving the way for other celebrity chefs to open signature restaurants of their own, transforming Las Vegas into the worldwide culinary destination it is now.

To celebrate the restaurant’s 20th anniversary and the dining landscape of Las Vegas today, the master chef and Bon Appétit will host this exclusive event to kick off the sixth annual Vegas Uncork’d extravaganza.  The lunch will also feature Spago’s first Executive Chef David Robins and Spago’s current Executive Chef Eric Klein.  While enjoying an impressive meal prepared by the trio of chefs, guests also will hear candid personal anecdotes including Wolfgang’s memories of his first night opening in Las Vegas.

Space is limited for this intimate lunch gathering and tickets are available today for purchase at vegasuncorked.com. Ticket price is $150 per person.

“If it weren’t for Wolfgang and his work at Spago, there’s no way Las Vegas could have developed the incredibly high-level restaurant scene it has today. After so many years as a classic, the great energy and the food that made Spago groundbreaking–and still make it so vital today, at the top of its game–mean it’s the perfect place to kick off Vegas Uncork’d in 2012,” said Rapoport.


Setting the standard in celebrity chef-helmed restaurants in Las Vegas, Puck, along with managing partners Tom Kaplan and David Robins, opened Spago inside The Forum Shops in December of 1992. In a prestigious retail center that is known for its many “firsts,” The Forum Shops shares this anniversary milestone year. Spago has been masterfully redesigned twice since its original opening and the menu has evolved over the years. However, guests can still find Wolfgang’s first signature dish, Smoked Salmon Pizza with crème fraiche and caviar, and the Wienerschnitzel with Warm Potato Salad (Wolfgang’s favorite!)

The original Executive Chef at Spago, David Robins, came to Las Vegas from San Francisco where he was working for Jeremiah Tower at his famed restaurant Stars. He was a 2005 Best Chef-Southwest nominee by the James Beard Foundation and voted Best Chef in Las Vegas by Las Vegas Life magazine.

Executive Chef Eric Klein began his career with Wolfgang Puck at the original Spago in West Hollywood and worked for Wolfgang for many years before leaving to open his own restaurant, Maple Drive. He re-joined with Wolfgang in 2007 as Executive Chef at Spago inside The Forum Shops at Caesars. Klein was previously named one of the Top 10 Best Chefs in America by Food & Wine magazine.

23 Mar 2012 03:43 am

Smashburger Las Vegas is running a promotion (actually it’s pretty much just part of their menu now) where you can buy a “throwback” beer for just $1 with the purchase of a menu item.


Above is the Olympia “Throwback beer” with a classic Smashburger- The three include the - PBR (of course!), Hamm’s and Olympia.

22 Mar 2012 04:01 am

The Bowery Diner now delivers to lower Manhattan. Customers can order omelets, signature sandwiches and double patty burgers for lunch and items like the charcuterie plate and L.I. Duck Salad for dinner. Jerk sodas, milkshakes, pies and cakes will also be available. 


21 Mar 2012 03:45 am

By Elaine and Scott Harris/Photo Credit: Elaine and Scott Harris
Vino Las Vegas

Glenfiddich means ‘Valley of the deer’ in Gaelic.  The legendary distillery was founded in 1886 by William Grant  in Dufftown, Scotland. The very first  Glenfiddich single malt whisky was enjoyed  from the stills  on Christmas Day, 1887 and the rest is, shall we say, history.


A little bit of the history came to Las Vegas with Glenfiddich Brand Ambassador Mitch Bechard and landed at the renowned STRIPSTEAK by Chef Michael Mina in the luxurious Manadaly Bay Resort and Casino for a Scotch Pairing Dinner.


Brand Ambassador Bechard began the evening giving the guests quite an education how special this world renowned spirit is. Glenfiddich is still independent; owned and run by the fifth generation of the same family and the very first to widely export whisky that is now sold in 180 countries on every continent.  


It is the only Scotch whisky distillery to use a single source of natural spring water. The family bought 1200 acres of the Conval Hills that surround the distillery to protect the purity of the supply. From the source of the Robbie Dhu springs, the water is piped directly to the distillery, nothing can get to the water - not even cattle or sheep are allowed there. The Whisky is bottled at the source and used both for mashing and bottling. Even today, they are the only Scotch whisky distiller in the Highlands to do this. The process is the exact same process that has been passed down for more than 100 years with the original copper stills still in use today.


After the wonderful education given by Mitch, it was time for the guests to indulge their palates with some mouthwatering dishes and of course legendary whiskies.


It was now STRIPSTEAK’s time to shine and the first course got us started just right.


Hudson Valley Foie Gras Mousse, Brioche, Pink Peppercorns.

This first course was a great way to get the evening started and paired with Glenfiddich 12yr.

Glenfiddich Special Reserve 12 Year Old is the only Highland single malt to be distilled, matured and bottled at its own distillery. The nose was fresh and fragrant with aromas of pear and apple jumping out followed by flavors of rich fruit, forest and peatiness that all came together for a long, lingering warm finish that paired well with the dish.


Smoked Duck Spring Roll, Hot and Sour Cherry

The second course paired with Glenfiddich 15yr kept the guests moving backward in time but full course ahead in taste. Mitch explained that 15yr is from three types of casks, traditional American bourbon, Spanish sherry and new oak and is married in a large Solera vat, made of Oregon pine.  The Smoked Duck paired well with the  big fruity nose, with hints of honey vanilla and apple. The taste was elegant and smooth, with additional flavors of fruit, spice and oak. This dish stood out with a nice contrast of the sour cherry and the sweetness of the 15 yr.


Chimay Grand Cru, Crostini, Fig Jam

The third course was a continuation of the first two perfect pairings. In this dish, Mitch introduced the very seductive and elegant Glenfiddich 18 yr. This complex, single malt Scotch whisky benefits from years of maturation in casks which have previously held Oloroso sherry and American bourbon. A soft nose guides you further with aromas of honey, apple and Oak. In the case of the 18yr, the dish was an excellent pairing with sweetness coming from both the Whisky and the Fig Jam.


Braised Kobe Short Rib, Onion Whipped Potatoes, Natural Jus

Upon arriving at this beautiful dining venue and looking over the menu, this dish stood out begging for us to enjoy when it was time. The introduction of the Glenfiddich 21 yr provided the perfect occasion to indulge. Mitch continued our education by explaining that the 21 Year Old single malt Scotch whisky has been finished for four months in barrels that once contained rum from the Caribbean, infusing the whisky with a rich toffee flavors. On the nose, hints of banana, figs rich toffee come through from the influence of the Rum barrels. On the palate, this 21yr starts off soft but then explodes with red fruit, pepper, smoke and leather moving on to a long, spicy, warm finish. The 21yr, with its big, bold, spicy flavors provided a perfect marriage with the robust Braised Kobe Short Ribs.


Butterscotch Pot de Crème, Benignets

Scotch whisky with dessert? Sure why now when it’s with a Glenfiddich 30yr?! The Glenfiddich 30 yr is sexy and seductive with aromas and flavors of oak, red flowers, and cherries. This is wonderful way to end an evening when paired with a decadent rich dessert.

125 years of excellence can be tasted in every glass of Glenfiddich. The world class dining venue of Celebrity Chef Michael Mina’s STRIPSTEAK provided the stage for a flawless evening that resulted in a perfect pairing of mouthwatering imaginative cuisine with a one of a kind Scotch whisky.


20 Mar 2012 04:08 am

TravelsinTaste wants to let you know there are two upcoming wine dinners at The Spotted Pig, hosted by sommelier Carla Rzeszewski with special menus by chef April Bloomfield and head chef Katharine Marsh. 


The first dinner will be held on Wednesday, March 21 at 7pm and will feature wines from Donkey & Goat winery in Berkeley, California.  Winemaker and owner Jared Brandt will be in attendance to help guide diners through the pairings with Carla. $125 including tax & tip.

On Monday, March 26 at 7pm, winemaker Serge Hochar from Chateau Musar winery in Bekaa Valley, Lebanon, will be on-hand for a dinner paired with their Lebanese wines. $125 plus tax & tip.

Reservations for both dinners must be made in advance by emailing Dave Haisley at dave@thespottedpig.com.

The Spotted Pig, 314 West 11th Street (at Greenwich Street), 212.620.0393, www.thespottedpig.com

19 Mar 2012 05:24 am

This month only, ARIA Resort & Casino is serving up Signature Tasting Menus highlighting fresh ingredients, just in time for spring. Whether you’re lounging by the pool, catching some March Madness, or hitting the links at a local golf course - whatever March means to you - round out your day with out-of-this world cuisine at AMERICAN FISH by Michael Mina, Jean Georges Steakhouse and Sirio Ristorante.


Fun in the Sun with Surf & Turf. Executive Chef Sven Mede presents a four-course “Surf & Turf” menu at AMERICAN FISH by Michael Mina offering the best of both worlds now that spring has sprung. The epicurean adventure begins with a Thai Beef & Lobster Carpaccio or a Dungeness Crab “BLT” and continues with choices of delicate Diver Scallops & Foie Gras, New Bedford Mussels & Chorizo, a masterful Grilled Kobe Flat Iron & Miso-Glazed Monkfish or a Sea Salt-Baked Langoustine & Pork Belly. Dessert is highlighted by a decadent Valrhona Chocolate Custard with red velvet cake and cocoa nib ice cream.  $85


Eat More Veggies. Getting bikini-season-ready doesn’t mean giving up flavors and delicious food with Jean Georges Steakhouse’s five-course broccoli-centered menu created by Executive Chef Robert Moore that celebrates the nutrient-enriched vegetable.  Packed with vitamins, broccoli is prominently featured in each course, starting with a delicious Cream of Broccoli soup.  The yellow-green Romanesco Broccoli joins Shiitake mushrooms in a refreshing salad, followed by a Broccoli and Stinging Nettle Risotto and Moore’s take on “Beef and Broccoli,” with grilled filet mignon and drizzled in a sweet orange glaze.  Because everyone needs a splurge, the signature JG Candy Bar adds a decadent finish to the meal.  $95


Retreat to Tuscany on Your Vegas Spring Break. Sirio Ristorante’s five-course menu will transport diners to the rich, artistic region of Tuscany with just one bite. Created by Executive Chef Vincenzo Scarmiglia, the Tuscan tour begins with brightly colored Maine Lobster salad with artichokes, asparagus and avocado followed by a Potato & Gorgonzola Cheese-filled Ravoli topped with roasted pear puree and Nero D’Avola syrup made of red wine grapes. Continue teasing your taste buds with a mouthwatering Dover Sole Fillet & Spinach in brick crust and a tantalizing Pan Roasted Lamb Porterhouse with a rhubarb demi-glaze.  Finish the meal with a decadent dessert trio of Baba, a small yeast cake soaked in rum and filled with a pastry cream, an exotic fruit minestrone and a Pabana sorbet. Ciao Bella! $89

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 ...