31 Dec 2012 05:46 am

Critically acclaimed, award-winning Chef Angelo Sosa introduces a
stimulating restaurant experience


Critically acclaimed, award-winning Chef Angelo Sosa debuts his latest culinary eatery and first Las Vegas-based restaurant, Poppy Den, inside Tivoli Village on Jan. 1.  Poppy Den is an Asian gastropub with authentic flavors and handpicked ingredients served in a neighborhood eatery that is meant to bring people together.  The 5,400 sq.-ft. restaurant has a serene, rustic ambiance with an interesting attention to detail.  A lunch and brunch menu will be available starting Jan. 5.

Chef Sosa’s vision for Poppy Den is to broaden one’s horizons through exploration and experience of the senses. The Poppy symbolizes passion and that passion resonates throughout Chef Sosa’s spirited combinations of Asian flavors.  Sosa has traveled extensively throughout Asia, uncovering the many different flavor profiles for his menu.  Each dish is familiar, yet becomes a new experience through the intermingling of unique combinations of spices, herbs and other fresh ingredients.  Selections of the vibrant and flavorful cuisine include The Poppy Burger, inspired by his award-winning Bibimbap Burger, voted “Greatest Burger in America” by Eater.com; Fish Sandwich with Onion Jam and Dill, Chef Sosa’s signature; Miso Salmon with Shisito Peppers; Amma’s Homemade Tomato Soup; Watermelon Salad with Goat Cheese; and what is expected to become a unique favorite, “Simply the Best” Potato Chips and Ice Cream.  The menu was created to provide guests with sustainable and locally-sourced products and is meant to promote sharing and creating celebrations.

“For this Summerlin restaurant my goal was to create a menu that would be approachable and give guests the chance to feed their cravings,” said Chef Angelo Sosa.  “By featuring an affordable yet upscale menu in a seductive atmosphere we look forward to providing a memorable experience for our guests.”

Every space of the venue, from the secluded outside poppy garden area just off the main dining room to the bar and Den upstairs has its own vibe and atmosphere where patrons can sip a cocktail, enjoy a great meal and hang out with friends.  The Den, located on the second floor, is a casual, intimate and intoxicating environment where guests can start or end their night.  Other highlights of Poppy Den include: a large library of sake, hand-crafted cocktails, interesting beer and wine selections.

Chef Sosa is a two-time Bravo “Top Chef” ‘cheftestant’ appearing on season 7 and “Top Chef” All Stars.  Sosa is the chef/owner of New York City’s Social Eatz as well as Añejo Tequileria and is the author of “Flavor Exposed: 100 Global Recipes from Sweet to Salty, Earthy to Spicy,” which was released in June 2012.  He graduated with high honors at the Culinary Institute of America and has worked at a number of notable restaurants such as, Stonehenge Restaurant & Inn, YumCha, Restaurant Jean Georges and the highly acclaimed Spice Market. He has also consulted for a variety of restaurants including: Buddakan and Morimoto in Philadelphia as well as Spoon Food & Wine in Paris.

25 Dec 2012 06:47 am


24 Dec 2012 09:17 am

Enjoy Chef Sammy D’s Amazing Creations For New Year’s Eve


RATTLECAN - the newest culinary hotspot on The Strip located at the Venetian

Three options for New Year’s Eve partiers - reservations can be made at 702-414-2220

Pre-Fixe menu 5 p.m. - midnight featuring entrees including a “turf” option of a griddled wagyu burger (pulled red wine braised beef short rib, shaved foie gras, tartufo cheese) or “surf” option of the Lobster Meatball Hero (tomato gravy spiked with fennel and leek, shaved parmesan). The three-course menu is $48 per person and also includes a choice of starter and dessert.

Patio Party 10 p.m. - midnight featuring a DJ, kegerator and all you can drink options for $77 per person.

Late night burger menu midnight - 2 a.m. showcases some of Rattlecan’s signature burgers served with crinkle cut fries for $18. Add a draft beer and tap shot for $12. Burgers including the Old School, Vintage, Bomber, Fat Caps and Crew, among others, will be available.

FIRST FOOD & BAR - creative American grub at everyone’s favorite spot with an amazing view of The Strip located at the Palazzo

Several options for New Year’s Eve diners - reservations can be made at 702-607-3478

Limited ala carte menu 5 p.m. - 8 p.m. featuring items such as the slow roasted prime rib, stuffed chicken and lobster “en croute.” (There is also a bar menu from 4 p.m. - 8 p.m. with select ala carte items from the regular FIRST dinner menu such as Philly Cheesesteak Dumplings, Autumn Salad and Original Mini Burgers.)

Pre-Fixe menu 9 p.m. - 11 p.m. featuring lobster “en croute,” slow roasted prime rib, truffle stuffed chicken and sides such as sautéed spinach, honey glazed carrots and cheddar stuffed baked potatoes. The three-course menu is $72 per person and also includes a choice of hors d’oeuvres and dessert.

NYE Bar & Lounge Party 10 p.m. - midnight featuring a selection of FIRST’s classic passed hors d’oeuvres and open bar including house wines; domestic, import and draft beers, premium liquors and a champagne toast at midnight.$100 per person.

21 Dec 2012 04:44 am


Let Maison Kayser, the French bakery that has taken NYC by storm, cater to all your dessert needs and bring magic to this holiday season with Eric Kayser’s delicious holiday breads and pastries. Choose from a festive holiday bread selection including classics like Pain Aux Chataignes (chestnut bread), Pain Aux Oignons (onion bread), Pain A La Truffe (truffle bread), or Seigle Citron (rye lemon bread), all ranging in price from $3-$7.50. Don’t forget to try the bread of the month, Mendiant “Pain du Mois” ($4.50), a flavorful fruity and soft bread loaf, or the ever-popular Stollen ($23), a traditional fruitcake filled with dried fruits and topped with powdered sugar.


Serve an Eric Kayser Bûche de Noël, or a “Yule Log” as we know it in the US, and impress even the most jaded dinner guest. Serving 4 ($26), 6 ($39), or 8 ($52) people, these stunning desserts range from the heartier Bûche Kayser: dark chocolate mousse, dark chocolate glaze, crème brûlée, and chocolate biscuit, to the lighter Bûche Polaire: citrus fruit mousse, Christmas fruit compote, and spice biscuit, serving 6 for $42.


Guests can enjoy these seasonal specialties and more at Maison Kayser even on Christmas Eve, Christmas, and New Years Eve, as it will be open until 9pm as a gift to NYC!


20 Dec 2012 04:44 am

The Ice Rink features skating on real ice, fire pits, warm cocktails, s’mores and more


The Cosmopolitan of Las Vegas has transformed the iconic Boulevard Pool into a winter wonderland overlooking the heart of The Las Vegas Strip. The Ice Rink opened on Friday, Nov. 30 featuring skating on real ice, custom-designed fire pits, warm cocktails, s’mores and much more.

The Ice Rink combines breathtaking views and a playful, yet luxurious atmosphere to create the most original winter retreat in Las Vegas. This unique experience allows guests to enjoy the brisk outdoors amongst fire pits, picnic tables and Adirondack chairs, sample hot drinks and bites, and skate on real ice with family and friends.

Special evening programming offers a night for everyone including ‘Date Skate’ Mondays, where visitors will experience a date night on ice as scenes from beloved holiday movies play on the resort’s 65′ digital marquee. Every Wednesday the most renowned DJs in Las Vegas turns The Ice Rink into an outdoor club scene during ‘Industry Skate on The Strip,’ creating a nightlife experience unlike any other. Finally, ‘Throwback Thursdays’ gives guests the opportunity to dig out their leg warmers and disco gear as they skate the night away to music from the 70’s, 80’s and 90’s.

A full bar is also available, including The Ice Rink’s signature cocktail, The Campfire Delight, along with warm and savory food options.

The Ice Rink will be open from Friday, Nov. 30 through Sunday, Jan. 20. Hours of operation are Monday - Friday from 3 p.m. to 11 p.m. and Saturday - Sunday from 11 a.m. to 11 p.m.; Holiday Hours from Dec. 24 - Jan. 4 are 11 a.m. - 11 p.m. daily. All day skating access is $10 for Nevada residents and $15 for non-residents. Visitors to The Ice Rink are allowed to bring their own skates, or can rent a pair for $5. The Ice Rink is open to those that are at least two years old and children age 16 and younger must be accompanied by an adult that is at least 21 years old. Admission to the unique winter atmosphere surrounding The Ice Rink is free. The Ice Rink will be closed on New Year’s Eve.

The Ice Rink is available for special event buyouts and group packages. For information regarding either,

contact Catering at CateringInquiries@cosmopolitanlasvegas.com.

For additional information on The Ice Rink, please visit www.cosmopolitanlasvegas.com.

19 Dec 2012 04:42 am

Origin India Restaurant and Bar is pleased to welcome new Executive Chef Vinod Kumar Ahuja. Indian native Ahuja joins the restaurant’s culinary team with over 40 years of diverse experience as a hotel and restaurant consultant. A master of modern cuisine,  Ahuja will showcase a revamped menu featuring innovative and delicious Indian fare.


Ahuja comes to Origin India from Viceroy Restaurant in Chicago, where we worked as a consultant and executive chef. Prior to joining Viceroy Restaurant, he worked in New York, at Nyauta Indian Restaurant and as executive chef at Michigan’s Priya Restaurant and Bombay Grille. Ahuja also has experience  as a hotel and restaurant consultant, and facilitated the inception and operation of 145 hotels and restaurants throughout India.

“We are overjoyed to welcome Chef Ahuja to Origin India,” says Raja Majid, owner of Origin India. “His wealth of experience in Indian cuisine will offer guests the elevated  dining experience they are accustomed to at Origin India, filled with healthy and aromatic spices and fresh, dynamic flavors. Our new menu will continue to boast modern Indian cuisine featuring full-flavored Indian street foods and a wide-variety of kebabs.”

Offering an expansive selection of Indian favorites, Ahuja’s new menu additions include Fish Begum Behar (Swai dipped in a lemon flavored rice and flour served with mint and tamarind chutney); Vegetable Samosas (Seasoned potatoes and peas stuffed in a triangular pastry fried and served with mint and tamarind chutneys); Bombay Bhellpuri (Puffed rice, Indian savories, onions, tomatoes and a tangy tamarind sauce); Pani Puri (Crispy puffed puris stuffed with potatoes, black gram beans with a tangy spicy tamarind based sauce and filled with spicy water); Murgh Chilli Milli Kebab (Chicken tikka marinated in Indian and east Asian herbs and spices); Lamb Pakhtooni Kebab (Ground shoulder of lamb mixed with red onions and spices); Lahori Goat Korma (Goat braised in a spicy ginger-garlic sauce and finished with fried onions and yogurt) and much more.

“I am thrilled to be part of the Origin India team,” says Ahuja. “I am excited to showcase my flair for creating new recipes using my extensive knowledge of Indian spices to enhance Origin India’s menu.  I look forward  to providing locals and tourists alike with a truly unique Indian dining experience that keeps themcoming back for more.”

Located across from the Hard Rock Hotel & Casino, just East of Las Vegas Blvd.,Origin India is open daily from 11:30am to 11:30pm. For more information about the restaurant, visit www.OriginIndiaRestaurant.com or call (702) 734-6342.

18 Dec 2012 04:36 am

Jerome Bocuse Launches Restaurant Paying Homage to His Father, Legendary Chef Paul Bocuse


Chef Jerome Bocuse is pleased to announce the opening of Monsieur Paul Restaurant at Epcot® World Showcase at Walt Disney World. The restaurant, located in Epcot’s France Pavilion, replaces Le Bistro de Paris and will provide guests with a refined, yet casual French dining experience. Jerome is also the owner and operator of two other properties at Epcot: Les Chefs de France, a bustling brasserie, and the soon to open bakery, Boulangerie Patisserie Les Halles (coming in January 2013).

In developing the concept for Monsieur Paul, Jerome has revisited the roots of his family’s rich culinary heritage, while still infusing a sense of modern American dining into the restaurant.


“My father, Paul Bocuse, first opened Les Chefs de France here at Epcot in 1982 with Chefs Gaston Lenôtre and Roger Vergé — it was the first and only Bocuse-affiliated restaurant in America. Things have now come full circle, with me having the opportunity to open a restaurant here bearing my father’s name. I’ve seen the dining scene change and we are evolving with it. We’re not aiming to replicate the dishes from my father’s restaurants in Lyon, but rather will serve both classics and our interpretations of them in a setting that’s more contemporary,” said Jerome.

The Bocuse family has an important place in the culinary world, most recently with Paul Bocuse being named “Chef of the Century” by The Culinary Institute of America, and many generations have had prominent places in the kitchen. “Monsieur Paul” was the name cooks used in the 1950s to address a young Paul Bocuse in the kitchen to differentiate him from his father, George Bocuse, also an established chef–and the nickname has stuck throughout Paul’s life.


Jerome has brought on Chef Francesco Santin, a 15-year veteran of Restaurant Paul Bocuse in Lyon, which has held 3 Michelin stars for 48 consecutive years. Noted Jerome, “Chef Santin brings invaluable experience from Lyon to the restaurant, including his knowledge of the classic dishes, techniques, and flavors of France. However, it is still important for us to showcase ingredients native to America. For example, a classic Bocuse fish entrée prepared in France with Rouget (red mullet) is reimagined at Monsieur Paul with local Floridian Red Snapper.”

Guests can expect dishes such as Soupe aux Truffles V.G.E. (soup of beef broth, oxtail, vegetables, black winter truffle, and puff pastry), Homard du Maine à L’Armoricaine (Maine lobster, vegetable brunoise, crustacean bisque reduction) and Carré d’Agneau du Colorado en croute d’herbes, pissaladière Niçoise, cassolette de flageolet (herb crusted rack of lamb, Niçoise style tart with goat cheese, onions, arugula, and cassoulette of flageolet beans). For a sweet finish, Soufflé chaud au grand Marnier (warm Grand Marnier soufflé) and Entremet au trois chocolats (triple chocolate cake) are just a few of the dessert options available. The full menu can be found here: http://firstpresspr.com/MonsieurPaulMenu.

Just as the food will draw from the classics in a contemporary way, the décor and atmosphere have been renovated to create a more comfortable and relaxed setting, though a few signature touches remain, including the evening view of “IllumiNations” fireworks over Epcot.

Monsieur Paul will be open seven days a week for dinner beginning at 5.30 pm. Reservations can be made by contacting 407-939-3463 or online athttp://disneyworld.disney.go.com/reservations/dining/.

17 Dec 2012 04:31 am

Guests in New York City to soon have this icy wonderland experience in the heart of Midtown


Minus5 Ice Bar, which opened America’s first ice bar at Mandalay Bay Resort & Casino in Las Vegas, in September 2008, and a sister property inside Monte Carlo Resort & Casino in 2010, is proud to announce the opening of its third permanent U.S. location inside Hilton New York, located at 1335 Avenue of the Americas, between West 53rd and 54th Streets in the heart of midtown Manhattan. The new Minus5 Ice Bar, scheduled for a March 2013 opening, includes all the frozen beauty of the originals where everything is made of 100% ice including the bar, tables, benches, walls and even the glasses guests drink from; which are shipped in from New Zealand.  The 2,500 square-foot space will be full of world-class ice sculptures and unique hand-carved pieces, created by some of the most talented ice carvers in the world.

“After more than four years in Las Vegas operating America’s first and only true ice bars, we are thrilled to be coming to New York City,” said Minus5 Founder and Vice President of Development, Craig Ling.  “Minus5 is more than a bar, it’s a true entertainment destination location, and the perfect place to go before a night on the town, for a group outing or a place for locals to take visitors.”

Minus5 Ice Bar Fun Facts

  • Icy wonderland that celebrates the art of ice at a frosty temperature of -5° Celsius (23° Fahrenheit)
  • Stylish faux fur hats, boots and jackets are part of the VIP experience
  • Explore intricately handcrafted sculptures and architecture made from 100% pure Canadian ice
  • Imagine translucent ice walls, an ice bar, ice tables and ice seating covered with faux fur pelts
  • Sculptures reflect the season, location or even custom corporate logos and products for private functions
  • Custom designed drinking glasses made of ice are created and shipped frozen from New Zealand
  • Signature drinks feature premium vodka, but the bar also offers and array of beer and other fine spirits
  • Printed photos await guests as they complete their tour and guests are given the opportunity to purchase anything from an Eskimo hat, to the “coolest” Minus5 clothing gear.

Minus5 has been critically acclaimed since day one, and has been featured on dozens of national TV programs including Travel Channel’s Trip Flip, Extreme Vegas and Vegas’ Top LoungesE! Entertainment’s Holly’s World, CMT’s Texas Women, Fox New Year’s Eve Live from Las Vegas, Animal Planet’s Tanked, and ABC’s Live With Regis and Kelly, just to name a few.

“The Minus5 brand concept is more than just a bar, it’s an entertainment experience the likes of which New Yorkers have not seen previously in this city,” said Mark Lauer, general manager, Hilton New York.  “Minus5 Ice Bar will not only attract hotel guests but local residents alike, making the corner of West 53rd Street and Sixth Avenue a prime entertainment destination location in midtown Manhattan.  We are really excited to be bringing it to our flagship Hilton Hotel & Resort property in New York City.”

14 Dec 2012 04:37 am

Rosemary’s in the West Village is now serving breakfast from 8am to 11:30am daily. The menu features items such as Uovo en Purgatorio, Salmon Panino and Prosciutto e Provolone Cornetto.  Full menu is below:




blueberry & carrot muffin, raisin-walnut, filone, focaccia, cornetto


sunny side up, fresno chili, pomodoro, parmigiano


pancetta, creamy scrambled eggs, brioche bun


pancetta, provolone cheese


creamy scrambled eggs, grilled fillone


onion, fennel capers, tomato, lemon, marscapone


with fruit and yogurt









chamomile, peppermint, earl grey, english breakfast, green tea, cocochai





Each $6

13 Dec 2012 04:36 am

Sotto 13, a new restaurant in the west village, has now opened.  Sotto 13 is focused on what the owners call ’social Italian’ - a simple concept built around a social dining experience with a focused menu of wood-fired pizza, Italian-style tapas and great cocktails.


Owned by two Italians who have eaten their way through NYC and Italy, it’s the way they like to eat and are excited to share it. No Michelin star chefs, no fancy stuff. Just simple, real and fun. The menu features traditional rustic ingredients in signature items like chickpea fries, lollipop chicken wings and fennel sausage with polenta, and will provide customers with an authentic neighborhood restaurant experience. Mixologist Frankie Oley has curated an exclusive cocktail menu for the bar including such special libations as the Citrus pomegranate Lemondrop a combination of Titos Vodka infused with lemon and orange, pomegranate juice, limoncello, and fresh lemon juice, and the Acai-­Lychee Martini with Ketel One Citron, Cedilla Açai Liqueur, and lychee puree

The restaurant is located at 140 W. 13th Street between 6th and 7th Avenues.

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 ...