30 Apr 2012 04:04 am

Award-winning Chef Gordon Ramsay will attend Vegas Uncork’d by Bon Appétit’s premier event, the Grand Tasting, in celebration of his newest restaurant

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Internationally-renowned Chef Gordon Ramsay announced that Gordon Ramsay Steak, his first restaurant in Las Vegas, will open Friday, May 11 at Paris Las Vegas.  Gordon Ramsay Steak will offer guests a fresh, high-energy modern steakhouse environment that playfully transports guests from Paris to London.

“The space is bold and innovative, and we’ve put together a strong team who together created a contemporary and fresh menu,” says Chef Ramsay. “I can’t wait to open and start welcoming guests to my very first Vegas-based restaurant.”

David Hoenemeyer, president of Paris Las Vegas, looks forward to welcoming Gordon Ramsay to the resort: “I am incredibly pleased with the restaurant that Gordon Ramsay and his team have created at Gordon Ramsay Steak.  The space is one-of-a-kind in its design and energy; my mouth waters simply reading the menu.”

On the evening of May 11, Ramsay will participate in Vegas Uncork’d by Bon Appétit’s Grand Tasting where Gordon Ramsay Steak will serve small bites to thousands of guests from its newly fabricated booth, stylistically representative of the restaurant.  Attendees of the event will be treated to a selection of some of Ramsay’s traditional favorites such as the roasted beef Wellington served with potato puree and butter-glazed root vegetables, pan-seared Haddock with Irish potato broth and sticky toffee pudding.  This will be Chef Ramsay’s first year participating in the culinary event at CaesarsPalaceGarden of the Gods pool oasis.

Gordon Ramsay Steak’s menu, carried out by new Executive Chef Kevin Hee, who has trained under the Gordon Ramsay Group, will showcase Ramsay’s interpretation of traditional American steakhouse dishes with a hint of modern flair intertwined with many contemporary classics.  The menu will change seasonally drawing on the best product available at the time giving visitors new tastes upon every return.  Diners can choose from starters either “From Sea” or “From Land” with dishes like butter-poached Maine lobster, fried oysters and smoked beef tartare with Guinness-infused mustard seeds.  Main courses offer a wide selection of grilled items such as a large range of Wagyu beef, various cuts of dry-aged steaks, veal, Kurobuta double pork chop and an assortment of seafood choices. 

The menu will also celebrate the international Michelin-starred chef’s signature dishes by offering selections inspired by his most revered restaurants in England: fish and chips from The Narrow in London and pork belly accented with candied kumquat and braised Swiss chard from Bread Street Kitchen in London.  

Jeffrey Frederick, vice president of food and beverage at Paris Las Vegas, has worked very closely with Gordon Ramsay in the development of this restaurant and testifies, “We have all put so much into this project and also had a lot of fun doing it.  I am just as excited about the details, like the shellfish presentation, as I am the steaks, which will clearly be the star.  I look forward to seeing Gordon Ramsay Steak in full stride.”

Gordon Ramsay Steak’s 7,500 square feet, by EDG Interior Architecture + Design, will seat 200 guests throughout the two-story dinning room, chef’s table, private dining rooms, bar and lounge.  Separated from the main dining room by the Euro-tunnel design, the lounge will be a truly distinct area from the restaurant.  It will have its own food menu offering smaller plates of guest favorites from the main dining room in addition to a menu of classically-inspired cocktails.  The wine list for both the dining room and lounge will contain more than 325 labels representing well-known and boutique vineyards around the world.  The beer list features 35 large format selections including Innis & Gunn Original Oak Aged Beer, the English-inspired Firestone Walker Union Jack IPA, and introduced into the United States from North Yorkshire, England for the first time ever in May 2012 - John Smith’s Ale.

Vegas Uncork’d presented by Bon Appétit spans May 10 -13. Limited tickets are still available for this spectacular series of culinary events by visiting: www.vegasuncorked.com.


27 Apr 2012 04:07 am

The month of May marks many occasions to celebrate: from the graduate taking their first steps into the “real world” to all of the moms who make even the largest leaps of faith seem possible.  Central opens for three special Sundays in May to pamper the palates and warm the spirits of those we love.

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Central will open on Mother’s Day, Sunday May 13th for both Brunch and Dinner service.  Mother’s Day Brunch will be served from 12-2:30pm.  A special Brunch menu designed by Michel Richard and Executive Chef Jason Maddens will be served in addition to the Central regular lunch menu.  Brunch specials will include smoked salmon, Michel’s Eggs Benedict, Brioche French Toast, and a Bacon and Leek Quiche.  Sunday Dinner will be available from 5-9pm.  Let Central help you salute the ladies who bring the “joie de vivre” into your lives each day.

Central will also open its doors for dinner from 5-9pm on Sunday May 6th and Sunday May 20th to honor the accomplishments of our area graduates.  Mark this milestone with a dinner that includes Chef Richard’s whimsical contemporary fare along with vintages by the glass or bottle. Toast this time together with your families! 

For graduation parties larger than eight, please contact our Director of Private Dining, Gina Parisi, who will assist you with planning your special day.  Call 202 625-2150 or email pdr@centralmichelrichard.com  for assistance.

1001 Pennsylvania Avenue, NW
Washington, DC 20004
Lunch: Monday - Friday, 11:45am - 2:30pm; Dinner: Monday - Thursday, 5pm-10:30pm; Friday - Saturday, 5pm - 11pm.
For information and reservations call 202-626-0015


26 Apr 2012 03:31 am

By Elaine and Scott Harris
Cuisineist.com
Vino Las Vegas

It is not too often when one can experience a 3 star Michelin Restaurant. In 2011 only 93 restaurants in the world were awarded   three stars. One of them is in the culinary Mecca city of Las Vegas at the MGM Grand Resort. Joel Robuchon. Winner of Michelin’s Three Star, Forbes Five-Star, AAA Five Diamond, and Wine Spectator’s Grand Award. Joël Robuchon was named France’s Chef of the Century by the esteemed Gault Millau restaurant guide. He accumulated a total of 26 Michelin Guide stars the most of any chef in the world. To have the opportunity to sit with this Iconic Chef was an honor beyond description.

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Walking into the palatial, elegant and simply beautiful restaurant would elevate anyone’s pulse rate. Taking a seat on the luxurious trademark purple couch was just the prelude of an experience of a life time. The door opened and there he was, the Chef of the Century, the Mt Everest of the Culinary World for literally the last century. Chef Joel Robuchon.  This very classy, humble and gracious legend took his place on the couch with Bonjour and a  welcoming smile.

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SH:  Mr. Robuchon you have been noted as the “Chef of the Century”. What does that mean to you personally?

JR: I appreciate the accolades and the distinction that comes with that.  But it also drives me to justify the honor in the future. I must question myself everyday and inspire myself to work harder.

SH:  You went in to retirement and then came out to open new restaurants of the highest caliber in the world. What made you reconsider retirement when you could have relaxed and enjoy life?

JR: Cooking is like a drug and I just couldnt leave a big part of my life. I had people that have worked for me over 20 years and they wanted to open restaurants of their own but they could not get funding from the bank because they had no reputation or recognition. They reached out for me for help .It was because of this the LAtelier concept was born. It is a convivial way to dine and this is what people are looking for today, a fun, exciting, relaxing experience with great cuisine.  For my whole career I was alone and all of the stress of the Restaurant fell on me. Now I have six Chefs that help and support me. It is not so stressful when six people are all working together.

SH:  What do you look for in a Restaurant when you visit it for the first time?

JR:  That is an excellent question.  The first thing I look for is the ambiance. Is it warm?  Is it welcoming? Is it convivial? Is it comfortable?  I also look at the service. Does it make you feel good? Is the service friendly and kind?  At this point is it not that important if the fork is on the correct side of the plate. The quality of the food of course is very important but not as important as service.

SH:  What is your vision of the newest culinary trends like Molecular Gastronomy  and what traditions should we retain?

JR:  Molecular Gastronomy is over and it should be.  Doctor studies have shown that some of the additives can be bad for you. It did bring is positive things like the techniques that are used. You are what you eat and you must eat healthy. Recently I was invited by Larry Ruvo in Las Vegas is visit with Doctors at the Brain Injury Center.  They have shown that good food and a change in diet can help people with Brain injuries improve greatly. I do my own part in using good ingredients like fruit juices and fresh rosemary. We reduced the fat we used in our dishes 20 years ago by 75% today. Its about using good ingredients, making simple food and less blending.

SH: In closing, what advice would you give a student in culinary school or someone who wants to study to become a Chef?

JR: Cooking is a job of passion. If you dont have passion you will not be successful. Passion comes from love of people.  When I see one of my cooks making something that is improper I ask them would you cook like that if it was for your family? They say of course not. I tell them that the first key is to cook for your guests like you would for family and show that you care for them. The second key is you must respect what you cook. When you cook you take a life like fish and meat. You must respect the food and make the best dish you can. To cook and be successful, you must have a love of people and respect the food.

After spending some time in conversation with an Iconic man like Joel Robuchon one cannot just be impressed with the Chef who has won all of the accolades but with the man, Mr Robuchon.  He is confidant, classy, warm, friendly and inviting.  The next time you visit Las Vegas and want an experience that you never forget, Joel Robuchon at the MGM Grand would be an excellent choice. Your experience will be warm and inviting with world class dishes and unmatched serviced inspired by the Chef of the Century, the great Joel Robuchon himself.


25 Apr 2012 03:56 am

Following successful launches in San Francisco and Los Angeles, Kitchit announces its New York City debut with a roster of chefs including ABC Kitchen’s Chef Dan Kluger

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Kitchit Founder and CEO Brendan Marshall

Kitchit, the culinary community that connects members with the most talented and creative local chefs to craft individualized, full-service “bespoke” dining experiences in their homes, is expanding to its first East Coast city-New York-on May 1, 2012.  The web-based service allows guests to work one-on-one with the area’s finest chefs, including Chef Dan Kluger of the James Beard Award Winning ABC Kitchen, to customize a private event in the comfort of their home. With the debut of Kitchit in New York, members will have exclusive access to tailor-make their own events that are effortlessly organized by the Kitchit team, allowing hosts to sit back and enjoy their party rather than worrying about the details.

“We’re taking the stress and guess-work out of the dinner party and making it possible for our members to have exclusive access to the best chefs in the region for their get-togethers,” says Kitchit Founder and CEO, Brendan Marshall. “Through our site, you can easily find a stellar chef that fits within your event needs and budget. Then, we take care of everything - from soup-to-nuts - so on the day of the party, you’re socializing with your friends rather than worrying about rentals or clean-up.”

Kitchit’s growing community of professional chefs available for private and in-home dining events in New York, San Francisco, and Los Angeles includes Dan Kluger of ABC Kitchen, Jason Lawless of Tocqueville, Floyd Cardoz of North End Grill, Harold Dieterle of Perilla, Traci des Jardins of Jardiniere, Christopher Kostow of The Restaurant at Meadowood, Nyesha Arrington of Wilshire, and Casey Lane of Tasting Kitchen.

Kitchit provides all of the necessary online tools for members to customize their full-service, in-home event by inputting details such as target price, headcount, date, and type of event into the website search engine, which then displays results of chefs who fit the criteria. Kitchit further assists with the planning of an unparalleled bespoke culinary experience through the coordination of rentals, décor, and invitations sent via its website. The roster of chefs allows members to efficiently plan a casual get-together or the most elaborate affair.

“Whether it’s a clam bake on the beach or an intimate dinner for a close group of friends, we’ll help you throw the ultimate culinary event,” says Marshall.

Member Features

  • Access and quality: With Kitchit, members have exclusive access to a community of hand-picked, top-caliber chefs who go through a selective interview process to make sure they are a good fit, allowing members to book with confidence. Some restaurants at which Kitchit chefs work or have worked include: The French Laundry, Gary Danko, Chez Panisse, Melisse, Spago, Per Se, Tabla, Babbo, Blue Hill, and Union Square Café. With a developed roster of chefs that continues to grow, Kitchit is adding some of the best names in the industry.
  • All-inclusive: Kitchit events are all-inclusive. Chefs take care of everything from shopping to prep to clean-up after the event.
  • Effortless: With Kitchit, members can entertain at home without any added stress that typically comes with the role of playing host.
  • Bespoke: Kitchit events are completely customized and tailored from the ground up. Members can provide as much or as little input as they like on the menu and level of service for their event.
  • Special: Kitchit provides a wide range of unique and special services that are perfect for a variety of events, from a festive, special-occasion dinner to a casual meal at home with friends.
  • Social: Without the stress of handling the preparation and logistics of a meal, members are able to fully relax, enjoy the meal, and truly connect with guests.
  • Something for everyone: On the Kitchit website, chefs offer all styles and types of cuisine, from Asian to Latin to classical French and everything in between. Kitchit chefs will happily accommodate any and all allergies or dietary restrictions.

Anyone can become a member of Kitchit. Log on to www.kitchit.com on May 1, 2012 to join the New York member community. For more information or to inquire about Kitchit’s services, please visit www.kitchit.com or find Kitchit on Facebook www.facebook.com/KitchitNational and Twitter www.twitter.com/KitchitNational.


24 Apr 2012 03:25 am

Third time’s a charm for Serendipity 3 as it celebrates its 3rd anniversary with a special three-course menu for $33.33 in a one-month long promotion which began Monday, April 16. Visitors and locals are invited to enjoy the whimsical menu options which include signature dishes such as the Las Vegas Chicken Strips, Orchard Salad and the world-famous Frrrozen Hot Chocolate.

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Photo Credit: Caesar’s Palace

There was a large birthday cake presentation on Monday, April 16 at 3:33 p.m. on the restaurant’s patio in commemoration of the day being proclaimed Serendipity 3 Day by Mayor Carolyn Goodman. All guests dining at the restaurant during this time were invited to join the festivities. The cake was sliced up for all to share following the presentation.

Guests who could not make it to the restaurant on Monday can still indulge in the special month-long anniversary menu which offers three diverse choices for each course. For starters, diners have the option of choosing between Las Vegas chicken strips, Safe at Home Kobe Sliders or a mixed green salad. Follow with an extreme entrée including the Orchard Salad served with a walnut vinaigrette, a classic cheeseburger with fries or the Monster Meatballs & Spaghetti with executive chef Michael Wolf’s unique blend of veal, pork and beef. Complement the savory meal with a sweet treat and choose from the legendary Frrrozen Hot Chocolate, Oreo-infused Frrrozen Hot Chocolate or the classic hot fudge sundae.

In addition to the birthday cake and special $33.33 birthday menu, three lucky tables were presented with special Serendipity 3 birthday cupcakes at 3:33 p.m. each day during the week of April 16. For reservations please call 702.731.7778.

Serendipity 3 is located adjacent to the iconic Caesars Palace Fountains overlooking the famed Las Vegas Strip.  It is open daily at 8 a.m. and accepting the last reservation at 11 p.m. Sunday through Thursday and midnight Friday and Saturday.


23 Apr 2012 03:43 am

Fishtail by David Burke has an upcoming Honig Winery dinner on Monday, April 30th. There will be food, drink and prizes!

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Located in the heart of Napa Valley, Honig Winery runs on solar energy and is dedicated exclusively to Sauvignon Blanc and Cabernet Sauvignon. President Michael Honig will be on hand to pour glasses of both varietals as they’re paired with David Burke’s four-course menu, featuring parmesan crusted scallop with spring peas, morels and mustard vinaigrette and lemon custard creme brulee with strawberry-rhubarb compote and balsamic ice cream.

At the end of the night, three guests will win a bottle of Honig wine to take home.

The dinner begins at 6:30pm and is $110/person (excluding tax & gratuity). To make a reservation, call the restaurant at 212.754.1300 or email info@davidburke.com.

Fishtail
135 E. 62nd Street (Park-Lexington)�
212.754.1300 / www.fishtaildb.com
*  *  *
Honig Winery Dinner
Passed hors d’oeuvres
Honig Sauvignon Blanc 2011, Napa Valley, CA

First Course
Hamachi crudo with citrus, purple basil
Honig Sauvignon Blanc 2010, Rutherford, CA

Second Course
Parmesan crusted scallop with spring peas, morels, mustard vinaigrette
Honig Cabernet Sauvignon 2009, Napa Valley, CA

Third Course
Braised short rib with lobster-saffron risotto, asparagus, ramps�
Honig Cabernet Sauvignon, Bartolucci Vineyard 2007, St. Helena, CA

Dessert
Lemon custard creme brulee with strawberry-rhubarb compote, balsamic ice cream
Honig Late Harvest Sauvignon Blanc 2008, Rutherford, CA


20 Apr 2012 04:02 am

For environmentally conscious wine lovers and beverage connoisseurs, rm seafood features a KeyKeg wine delivery system in the downstairs dining room of rm seafood, in both red and white varietals, so guests can be kind to the environment one sip at a time. 

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This one-way wine keg, developed by Master Sommelier William Sherer, is made of recycled plastics and is continuously sanitized and reused by the restaurant, eliminating both waste and fuel that would be used to return the keg to be refilled. As the wine keg is recycled, this allows for less demand on the environment to produce glass bottles, corks, paper labels and wine boxes - as just one keg of wine represents 26 bottles of wine.  In addition to simply being good for the environment, eliminating the need for these resources also translates into approximately 15% savings in cost to the consumer. 

The wines include Long Gamma Red, a blend of 75% Zinfandel, 20% Syrah and 5% Petit Syrah, which has an interesting blend of deep, ripe flavors of jam and wild raspberry. The Petit Syrah adds floral fragrance and peppery spice, while the Syrah, fermented 20 months in French oak, adds great density and body to the blend. The white varietal is Iberian Remix, an off the beaten path alternative to Chardonnay. Made of 100% Albarino, this wine is fresh and lemony with orange blossoms on the nose and creating a crisp finish. Both wines are available as a five-ounce pour or half bottle (12.5 ounce carafe).

In addition to the KeyKeg wines, lead barman JR Starkus has also created an eco-minded cocktail in honor of Earth Day named “A New Dawn.”  Below is the recipe.

“A New Dawn”
Fresh local organic muddled purple sage
2 dashes angostura bitters
1.5oz Deaths door gin
1oz St-Germain
.75oz fresh lemon juice

Shaken well and double strained on the rocks.  Garnish with purple sage.


17 Apr 2012 03:17 am

In honor of National Prime Rib Day on April 27 Strip House Steakhouse at Planet Hollywood will offer the 28 Day Roast Prime Rib ($49), a mouthwatering off-the-bone 16 oz prime cut of meat served with Yorkshire pudding, horseradish crème fraiche and watercress. Toast to the occasion with a signature cocktail or a glass of wine and complete the feast with a tasty dessert like the famed 24-layer Strip House Chocolate Cake.

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Strip House is open Sunday-Thursday 5 pm to 11 pm and Friday-Saturday 5 pm to 11:30 pm. For more information please contact 702.737.5200 or visit www.striphouse.com.

Strip House Prime Rib
Courtesy of Chef John Schenk
Serves 10-12
Prep Time: 40 minutes
Cook Time: 3 hours

 Ingredients 

  • 14-16Lbs 30 Day Dry Aged Bone in Prime Rib
  • 1 1Ž2 Cups Dijon Mustard
  • 1 head of garlic
  • 1Ž4 Cup Rosemary, chopped
  • 1Ž4 Cup Thyme, chopped
  • 1Ž2 Cup Kosher salt
  • 1Ž2 Cup Cracked Black Pepper


Tips on Prime Rib Purchasing and Preparation:

  • At Strip House we buy our Prime Rib Dry aged with the fat cap intact. In order to make this dish at home, we suggest that you ask your butcher to remove the fat cap, tie the roast and french the bones down 1 inch.
  • It goes without saying that for a quality Prime Rib, buy the best possible product you can afford.
  • If you’re looking for another option instead of Prime rib you can always use this rub and slow cook Brisket or Top Round .


Directions
1.    Preheat your oven to 400 degrees.
2.    Wrap garlic in aluminum  foil. Place in preheating oven and allow garlic to roast for 30 minutes.
3.    While the oven is heating pull the roast out of the refrigerator (should be about 30 minutes before you are going to cook it).  *Meat that roasts at room temperature will cook more evenly.�
4.    Season the roast with the salt and pepper making sure you really work the seasoning with your hands all over the flesh of the meat.
5.    Remove the garlic from the oven. With a spoon remove garlic cloves from head of garlic and place into a food processor.  Puree garlic until smooth.
6.    In a medium bowl whisk together the Dijon mustard, roasted garlic and herbs.
7.    Take the garlic mustard rub and coat the rib in a thin layer all over the roast.
8.    Place large rack insert into a large roasting pan and lay the meat bone side down. Carefully place pan into the bottom rack of the oven and let the Prime Rib roast for 30 minutes at 400 degrees. Lower the temperature to 300 degrees and allow to cook for 2 1Ž2 to 3 hours.  Test internal temperature of the meat after two hours.  When prime rib is done it should read 120 degrees in the thickest part of the meat.
9.    Once the roast comes out of the oven cover it with foil and let it rest for a solid 20 minutes before slicing.

Insiders tip: For Leftovers, Chef Vignola likes to toast an everything bagel with scallion cream cheese piled high with prime rib from the night before.


16 Apr 2012 03:03 am

Enjoy a poolside party with a variety of refreshing drink specials and fun prizes

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Tequila and beer, oh my! Border Grill Las Vegas, located inside the Mandalay Bay Resort & Casino, is celebrating Cinco de Mayo in Sin City-style, with a fun-filled, three-day fiesta. Starting on Friday, May 4 guests will be able beat the heat and enjoy an array of drink specials, prizes and more!

Guests are invited to cool down, poolside with a flavorful margarita or refreshing beer, or two, in celebration of Mexican culture. Highlights include various specials, such as $5 Patron Margaritas (Patron Silver, freshly squeezed lime juice, organic agave nectar), $25 Patron “Grande” Cadillac Margarita (Patron Silver, Patron Citronge, freshly squeezed lime juice, organic agave nectar), $29 Bucket of Corona and Patron (Corona or Corona Light and Patron Silver; 200ml bottle), and $5 Corona and Corona Light, thanks to event sponsors Patron and Corona.  

To keep the festivities lively, guests will also receive a raffle ticket with every purchase of a specialty margarita or cold beer. Border Grill will be hosting hourly giveaways on Saturday, May 5 from noon until 8 p.m.

To make a reservation at Border Grill Las Vegas, please call (702) 632-7403.


13 Apr 2012 03:43 am

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WHAT:    

Enjoy the luxury of Champagne Brunch seven days a week at MGM Grand Buffet at MGM Grand Hotel & Casino. Usually regarded as a Sunday treat for early risers, guests now can experience a full range of brunch specialties and unlimited Champagne until 4 p.m. daily.

Breakfast lovers will choose from an array of fresh meats and vegetables while watching chefs cook their selections to perfection at a live omelet station. The ready to eat breakfast offerings include custom creations such as the Root Vegetable Skillet and Bread Pudding Skillet as well as traditional favorites of crispy bacon, French toast and pancakes.

To satisfy lunch cravings, MGM Grand Buffet serves up the finest from both land and sea. At the carving station, succulent Roasted Turkey Breast, Casino Roast Beef and Portuguese Sausage are sliced to order. Smoked Salmon, Trout, Tilapia and Swai fish round out the seafood selections. Guests also may choose to spice up their meal with authentic Italian, Asian and Mexican dishes. Meat Lasagna, Burgundy Short Ribs, Breaded Fried Fish and build-your-own Taco and Fajita stations are just a few flavorful international features that will delight the senses.  

Champagne Brunch would not be complete without decadent desserts. Between the Freshly Churned Assorted Gelatos, New Age Self Service Frozen Yogurt Bar plus countless handmade pastries, there’s something to satisfy every sweet tooth. Top it off with a bottomless glass of bubbly and guests will feel like everyday is a special occasion.

For more information, call 702.891.1111 or visit www.mgmgrand.com.

WHEN:       �
Monday - Friday: 10 a.m. - 4 p.m.
Saturday - Sunday: 7 a.m. - 4 p.m.

COST:                   �
Monday - Friday: $22.99 plus tax
Saturday - Sunday: $25.99 plus tax
Tuesday - Seafood night: $32.99 plus tax

WHERE:    �
MGM Grand Buffet
MGM Grand Hotel & Casino
3799 Las Vegas Blvd S


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