31 Jan 2013 04:36 am

Los Angeles Chef Partners with Related Companies for Signature Restaurant at The Century

Soaring into the Los Angeles dining landscape is Hinoki & the Bird, an imaginative dining concept from renowned chef and restaurateur David Myers that pushes modern California cooking to vibrant new bounds. Taking cues from Myers’ travels, most notably through the Silk Road, the restaurant serves as a colorful kaleidoscope where bright flavors, a healthful sensibility, and technique harmoniously collide. A partnership between Chef Myers and prominent real estate firm Related Companies, the Milo Garcia-designed restaurant is housed on the ground floor of the luxury condominium tower The Century.


“With Related, the talented Milo Garcia, and my culinary team, we set out to create an experience of simple, subtle, and unobtrusive beauty,” said Myers. “As California cuisine continues to evolve, our translation looks toward its pillars: local ingredients, a sense of seasonality, worldly inspirations, and a relaxed aesthetic that reflects our natural surroundings.”

Imbuing the local bounty with intrinsic influences from the Silk Road, the menu for Hinoki & the Bird becomes a brilliant gateway for bold flavors and of-the-moment California fare. Broken down into categories such as Raw Bar, Fun Bites, Simply Grilled, Inspiration, and Vegetables and Grains, the offerings at Hinoki & the Bird are distilled to their purest form at the hands of Myers and Executive Chef Kuniko Yagi.

A meal may begin with a selection from the Raw Bar including Scallops with grapefruit and lime leaf, Marinated Tunawith a lemongrass salad or a more robust dish of Beef Tartare with pickled jalapeño and parmigiano. Palate awakening dishes from the Fun Bites section include Chili Crab Toast with spicy cucumber and coriander, Spice Scented Nuts, and Fried Oysters with black garlic aioli.

Myers’ distinctive flourish of creativity, skill and sensuousness lend sophistication to his signatures dishes. As the name suggests, dishes in the Inspiration category are reflections from his travels.  The Caramel Braised Kurobuta Pork with radish and mustard greens is a play on the Vietnamese classic while the Hinoki Scented Black Cod with sweet potato and pistachio is an homage to the restaurant’s fragrant namesake cypress wood, transporting the diner to a peaceful riverbank in Japan. Other dishes include a playful Lobster Roll with green curry and Thai-basil, and a Cured Duck Leg Carbonara. Vegetables shine in iterations like Crispy and Raw Kale with curried almonds, pecorino and lemon vinaigrette and Spinach with Miso Cured Goat Cheese flecked with sunflower seed vinaigrette. Plates in the Simply Grilled section are cooked to perfection over Binchotan, a Japanese charcoal and include Sambal Skate WingApple Marinated Shortrib, and Drunken Duck Breast.

For dessert, delicate creations include a Meyer Lemon Shaved Ice with pink lady apple, Greek yogurt and pistachio, andChocolate-Praline with malt sponge cake, zephyr namelaka, yuzu and arare.  A selection of rice creams, ice creams and sorbets are also available.

Mirroring the menu’s California focus, the cocktail program created by famed mixologist Sam Ross is comprised of concoctions both fresh and complex, with styles ranging from Cups to Swizzles to Negronis to Quaffers. The latter refers to double-tiered stacked glassware that allows imbibers to enjoy a beverage in two parts: a starter of spirits, followed by an encore of palate-rousing juices, like the Nakatomi Plaza with fresh pressed green apple on the heels of Choya plum wine and Yamazaki whisky. Cups include a traditional Gordon’s spiked with Szechuan pepper; Swizzles Griffith Park version with bourbon, mint, lime, bitters, and absinthe; and Negronis an apropos Harajuku of Hakushu single malt whisky, Maurin Quina, Gran Classico, and chocolate bitters. The pedigreed wine list presents 1000 selections and includes highlights from Austria, Germany and Alsace, while offering choice Burgundies and California cabernets-all to pair with Hinoki & the Bird’s span from pure to smoky flavor profiles. More than 20 wines and sake are offered by the glass.

Designed by Milo Garcia’s LA-based MAI Studio (Gjelina, Zinque), Hinoki & the Bird evokes the easy elegance of home, layering lively chaos with a soothing foundation of calm. Pristinely charred cedar wood graces the entry, melding into a 1,000-pound door that peeks into the activity within through interwoven glass and timber. The perched foyer funnels toward a “stacked” stairwell of solid walnut. Leading to an interior dining space, lined with original oak walls reclaimed from a former barn, guests will encounter an eclectic bar and an oversized communal table made of solid copper. Fourteen coveted spots surround the burnished table, with seats made up of found flea market chairs reimagined. Curved brass panels and rows of cabinets slide open and closed around the bar, framed by gleaming overlapping aluminum reminiscent of a midcentury diner. Sleek copper pendant lamps sparkle above, adorning the handcrafted feel of the space. Facing the bar is an artful open kitchen, silhouetted in acid-etched glass, and stacked antique kitchenware atop brass shelving. The adjacent aged steel and glass wall marks the portal to the expansive outdoor patio, which constitutes more than half of the entire restaurant. With a brilliant stroke of whimsy, the ceiling is laced together by contorted cedar planes, twisting the trellises into an abstract series of pitched roofs. Below the frenetic art installation overhead sprawls relaxed seating grouped from 1930s-inspired bus benches alongside cozy denim patchwork sofas-all enclosed within a lush emerald ‘living’ wall of vines. Situated at the base of the 42-story masterpiece designed by renowned architect Robert A.M. Stern, the restaurant is easily accessible through a dedicated valet entrance enveloped in a sweeping circular porte cochere.

The Century’s striking elliptical tower rises boldly above the Los Angeles skyline and offers 140 residences with panoramic views that stretch from downtown Los Angeles across the Santa Monica Mountains to the Pacific Ocean. Set upon nearly four acres of landscaped gardens, the gated property affords residents the utmost in privacy, surpassing any other high-rise residence or five-star hotel in the entire city. The Century represents the evolution of estate living - offering the best of everything that one would expect in a gated Beverly Hills mansion - with added amenities that a private estate cannot offer, including an Assouline Culture Lounge, 24-hour doorman, concierge and valet parking. In addition to the restaurant, Myers will design private catering and events menus exclusively for residents of The Century, from large-scale fêtes on the expansive estate grounds to intimate affairs in the private dining room overlooking the gardens. Along with preferred reservations, The Century residents will also have the rare opportunity to enjoy Myers’ award-wining cuisine in the comfort of their personal residence.

Hinoki & the Bird is open for dinner Tuesday through Saturday, from 5:30pm to 10:00pm, with lunch service slated to begin this spring. For more information or to make a reservation, please call 310.552.1200

30 Jan 2013 04:40 am

Vodka is the most consumed liquor in the United States–yet many leading cocktail authorities hold it in low regard. With VODKA DISTILLED: The Modern Mixologist on Vodka and Vodka Cocktails, Tony Abou-Ganim turns his attention to renewing our appreciation for this oft-maligned spirit. Abou-Ganim is at the forefront of the craft cocktail resurgence and has worked with Mario Batali, Steve Wynn, Dale DeGroff, and Harry Denton, among others. His first cocktail book, The Modern Mixologist, was praised widely and is now in its fourth printing.


Vodka Distilled profiles sixty of the world’s diverse vodkas, featuring detailed descriptions and tasting notes. Abou-Ganim also breaks down the history and production of vodka, specifying key differences between vodkas from different regions. The centerpiece of the book is a collection of twenty-five classic and contemporary cocktail recipes selected, adapted, or created by Abou-Ganim, chosen to showcase vodka’s true character. With a forward by cocktail master Dale DeGroff and gorgeous photography by James Beard Award-winning photographer Tim Turner, Vodka Distilled is sure to become the go-to resource on vodka and vodka cocktails.

Tony Abou-Ganim has been at the forefront of the craft cocktail resurgence of the past decade, building a reputation as one of the world’s most respected mixologists. Vodka fell out of favor with craft-cocktail enthusiasts in recent years, as spirits like gin and rye returned to prominence. Too many see vodka as a simple, uncomplicated vehicle for simple, uncomplicated drinks. In truth, vodka is a complex, multifaceted spirit with an important role in cocktails when it is distilled and mixed correctly. With Vodka Distilled, Abou-Ganim seeks to return vodka to its proper place in the contemporary cocktail scene.

Vodka Distilled explores some of vodka’s rich history and cultural heritage, and details the significant differences between vodka made in Europe and vodka made elsewhere. One chapter focuses entirely on the “anatomy” of vodka, breaking down the raw materials, fermentation, distillation, and filtration processes used to make different vodkas. The centerpiece of the book is a selection of terrific recipes for great vodka based cocktails, as well as instructions regarding the proper type and serving style of traditional vodka accompaniments such as caviar and canapés. The book is rounded out by in-depth tasting and distilling profiles of sixty vodkas from around the world.

Vodka Distilled, February 15, 2013 $22.95

29 Jan 2013 04:40 am

Tertulia is offering a Merienda menu Monday through Friday from 4-7pm. Merienda is a traditional light, leisurely midday meal in Spain and chef Seamus Mullen’s offerings include Ostra Y Apio Y Copa De La Casa, oysters served with fino sherry, celery mignonette and crispy shallots, and the Nuestras Patatas Y Copa De La Casa, crispy potatoes with Pimentón de la Vera, garlic all i oli. Both dishes are served with a choice of red or white house wine, sangria, beer or cider.


Photo Credit: Evan Sung

Tertulia, 359 6th Avenue (at West Fourth St.), 646.559.9909, www.tertulianyc.com

* * *
Tertulia Merienda
Monday - Friday, 4-7pm

Ostra Y Apio Y Copa De La Casa $ 15

(6) Daily oysters, fino sherry & celery mignonette, crispy shallots
Choice of red or white house wine, sangria, beer or cider

Nuestras Patatas Y Copa De La Casa $9
Crispy potatoes, Pimentón de la Vera, garlic all i oli
Choice of red or white house wine, sangria, beer or cider

28 Jan 2013 04:26 am

Executive Chef Mike Minor of Border Grill Las Vegas, located inside the Mandalay Bay Resort & Casino, has been honored as one of the country’s top culinary talents in the inaugural edition of Best Chefs America. This is the first-ever peer review guide of U.S. chefs, who were chosen after extensive interviews between their fellow chefs and Best Chefs America analysts. Chef Minor will be showcased in the informative and exquisitely produced 386-page coffee table book that will be released on March 1, 2013.


“I am honored to be in company with such influential chefs, and touched deeply by my fellow peers for being nominated and included in Best Chefs America,” said Chef Minor. “I cook and create from the heart, and I am thrilled that my love has been felt by others.”

“Chefs themselves truly understand what it takes to be successful in this competitive industry, and Best Chefs America offers them a forum to express their views,” states Elizabeth Fishburne, Best Chefs America Lead Analyst. “Based on the overwhelmingly positive response from more than 5,000 participating chefs, it is clear that the chef world was ready for us.”

Guests can purchase Best Chefs America ($75.00 + $5 shipping and handling) by visiting www.bestchefsamerica.com/buy. For more information about Border Grill or Chef Minor, please visit www.bordergrill.com.

25 Jan 2013 04:42 am

Viewers Can Tune In Here to Watch Team USA Compete in the Most Prestigious Culinary Competition in the World


The Bocuse d’Or USA Foundation announces that the renowned Bocuse d’Or culinary competition, held every two years in Lyon, France, can be viewed live online at www.bocusedorusa.org/bdo2013 beginning Tuesday, January 29, 2013. The international competition, named after legendary French Chef Paul Bocuse, seeks to identify the world’s top competitive chef. Viewers will have the opportunity to watch USA Chef Richard Rosendale and Commis (assistant) Corey Siegel compete against teams from 23 other nations. Team USA will be cooking on January 30 from approximately 3:20 am - 9:00 am (EST).

The Bocuse d’Or viewing schedule, which spans two days and includes the awards ceremony, is below. Please note that times are approximate and subject to minor changes.

Day One of Competition

Tuesday, January 29, 3:00 am - 10:00 am (EST)

Competing Countries: Iceland, Sweden, Singapore, China, Brazil, Morocco, Netherlands, Finland, Canada, Belgium, Mexico, Guatemala

Day Two of Competition (Team USA competes on this day in kitchen #9)

Wednesday, January 30, 3:00 am - 10:00 am (EST)

Competing Countries: Denmark, Sri Lanka, Estonia, Australia, Italy, Switzerland, France, United Kingdom, USA, Norway, Hungary, Japan

Awards Ceremony

Wednesday, January 30, 11:30 am -12:30 pm (EST)

Chefs Rosendale and Siegel have been training extensively for this five-and-a-half hour competition since winning the Bocuse d’Or USA Finals at The Culinary Institute of America in January 2012. Over the course of the past year their training has included physically and mentally demanding timed practice runs in a dedicated mock Bocuse d’Or kitchen in the bunker of the Greenbrier Resort in West Virginia, as well as working visits (”stages”) at The French Laundry in Yountville and Alinea in Chicago.

The Bocuse d’Or USA Foundation’s Board of Directors, Chefs Daniel Boulud, Thomas Keller, and Jerome Bocuse, have also provided invaluable guidance, with further support coming from Team USA’s coaches, Chefs Gavin Kaysen, Grant Achatz, and Gabriel Kreuther.

24 Jan 2013 04:38 am

Rick Moonen’s rm seafood at Mandalay Bay Resort & Casino is pleased to introduce its newest lead barman - Nathan Greene. A relative newcomer to the cocktail scene, Greene has been working in the beverage industry only since 2010. However, in just a few years, he has made his mark on the mixology world. A graduate from the Crescent School of Gaming and Bartending’s beverage management program, Greene has devoted all of his time to the cocktail industry, studying and honing his skills while competing in cocktail competitions.


Greene comes to rm seafood from Downtown Las Vegas’ Vanguard Lounge, where he quickly moved through the industry ranks. After eight months, he was promoted to bar manager and put in charge of cocktail menu creation, purchasing product, overseeing staff training as well as participating in cocktail competitions. He also was instrumental in helping the lounge earn the “2011 Las Vegas Cocktail Bar of the Year” award from National Public Radio.

Additionally, Greene won the National Restaurant Association’s “2010 Star of the Bar” competition, and since then has made six U.S. finals with three top five finishes. He earned second place in the U.S. Drambuie “Tales-On-Tap” competition at “Tales of the Cocktail” in July 2012, and several top three finishes in the Las Vegas market from 2010 through 2012.  Greene also was named “May 2012 U.S. Bartender of the Month” by Nightclub & Bar, an esteemed honor he received in less than two years behind the bar.

Since joining rm seafood’s bar team in May 2012, Greene has trained under award-winning barman J.R. Starkus and helped shape rm’s creative cocktail program. He and Starkus conspired on the two rm Upstairs cocktail tasting menus, which include a variety of stellar cocktail creations, and the fall cocktail menu for rm Downstairs. Highlighted collaborations include Going My Way (Muddled Bing Cherries, Hayman’s Old Tom Gin, Pok Pok Drinking Vinegar, Lemon, Angostura) and The Grand Alliance (Plymouth Gin, Homemade Meyer Lemon Schrub, Brut).

Greene’s Japanese heritage is evident in his bartending skills as he utilizes a more formal approach when creating cocktails. His signature sips include Man About Town (Bulleit Rye, Byrrh, St. Germain, Aperol); Orient Express (Yamazaki 12, Chinese 5 Spice Dolin Rouge, House Asian Pear Bitters); and Sweet Kentucky Home (Bulleit Bourbon, House Quince Roasted Rice Vinegar Gastric, Honey Lemon Sour).

Guests can visit Greene not only for his award-winning progressive take on cocktails, but for the specialty bar menu featuring a happy hour that runs from 5:30pm to 7pm in rm Upstairs and from 3pm to 7pm in rm Downstairs. The menu features inventive, handcrafted libations along with Chef Rick Moonen’s award-winning cuisine.

For more information, visit rmseafood.com or call the restaurant directly at (702) 632-9300.

23 Jan 2013 04:37 am

Whether you are interested in becoming a sommelier or want to become an expert at planning wine dinners to impress your friends, Valentino Las Vegas is now offering a hands-on opportunity for guests to hone their wine skills with its “Sommelier for a Day” experience. Featuring the finest wines of the greatest cellar in the United States, carefully assembled throughout the 40 years Valentino Restaurant Group has been open, wine enthusiasts can undergo this unique experience for $250 per person.


Gretchen Allen, the wine director at Valentino and certified sommelier, will guide each guest through a distinctive evening at the restaurant in a one-on-one training session. Guests can expect to learn the history of wine and explore Valentino’s wine list, which features more than 2,400 selections with choices for both the connoisseur and novice alike. Guests will also learn all aspects of wine service, as well as wine and food pairing, to make the joy of wine accessible to anyone. To finish off the evening, guests will be treated to a tasting of Valentino’s most elite wines paired with James Beard Award-winning Chef Luciano Pellegrini’s cuisine.

Located inside The Venetian Resort-Hotel-Casino, the fine dining room at Valentino Las Vegas is open daily at 5:30 p.m. To enlist in this exclusive opportunity, call (702) 414-3000 and ask for Gretchen Allen to make reservations.

22 Jan 2013 04:38 am

Poppy Den by Chef Angelo Sosa, a gastropub with Asian influences, authentic flavors and handpicked ingredients has opened “The Den.”  Located on the second story of the restaurant, The Den is a casual and intoxicating environment with its own vibe and is open Wednesday - Thursday from 5 p.m. - midnight and Friday - Saturday from 5 p.m. - 2 a.m.  Additionally, every Friday and Saturday starting at 7 p.m. Poppy Den will host late night in “The Den” where guests can indulge in cocktails and live music from a DJ.  Late Night in “The Den” is currently featuring DJ KYD WICKED.


“The Den” is complete with a bar, dining room and intimate seating area both inside and on the balcony.  Deep and warm hues such as red surround  “The Den” setting the scene for the cozy and seductive atmosphere. The space is available for mixers, corporate buyouts and private parties.

21 Jan 2013 04:34 am

Four Seasons is pushing hot chocolate beyond the traditional limits with hot chocolate bars, boozy hot chocolates, and hot chocolate at your doorstep - and what better way to cozy up than with a cup of this deliciously warm drink.  Below are some of the simply delicious concoctions across the country.


Four Seasons Hotel Houston has created a poolside Hot Chocolate Bar during their “S’more Happy Hour by the Pool,” every Thursday night where children can choose from candy toppings ($7), and adults can add a liqueur for that extra kick (price varies).


At  Four Seasons Hotel Chicago guests can order the Hot Chocolate Doc to their rooms, a mobile hot chocolate bar for adults ($14) and children ($8) with toppings and flavor infusions for the whole family to enjoy. At the hotel’s Allium restaurant, cozy up to a fireplace with complimentary chestnuts, served alongside  Mexican Hot Chocolate ($11), with guajillo, abuelas churros, and dulce de leche (add Tequila $5), and Haute Chocolate ($14), with spiced marshmallows, and pumpkin truffle (add Grand Marnier $6).


Four Seasons Resort Jackson Hole serves complimentary hot chocolate as a winter staple by their outdoor heated pool, as well as in their Lobby Lounge and Westbank Grill. The Millionaire’s Mocha, made with Bailey’s, Frangelico, Kahlua, and espresso ($14), is offered throughout the Winter and is highly suggested.


In chilly Denver Four Seasons’ EDGE restaurant has a special menu of adult “Haute Chocolates,” ($10) such as Naughty or Nice, with Stoli salted caramel, Bailey’s, and caramel, or the Snow Bird, with lavender milk, Stoli chocolat, and Frangelico.


After a day on the slopes, guests at Four Seasons Resort Vail can grab a decadent Haut Chocolat at Flame restaurant, Fireside Lounge, or in the comfort of their own rooms. The sweet sip comes in a local artisan hand-painted mug, made with Cacao chocolate, steamed milk, and is topped with marshmallows.


To spice things up Four Seasons Resort Rancho Encantado Santa Fe serves a Green Chile Hot Chocolate with cinnamon nutmeg, cloves, green chile powder, and vanilla extract ($4). Available on the Fireplace Butler menu, the hot chocolate is presented in a ceramic camping mug and enjoyed in-room by the fire.  Recipe below:

Green Chile Hot Chocolate

From the Kitchen of Executive Chef Andrew Cooper


6 cups                          Milk

1 ½ cups                      Water

¼ cup                           Piloncillo Sugar (unrefined sugar commonly used in Mexican cooking)

¼ cup                           Semisweet Chocolate

1 tsp                             Cinnamon (Ground)

1/8 tsp                          Nutmeg (Ground)

1/8 tsp                          Cloves

1 tsp                             Green Chile Powder

1 each                          “Big Jim” Green Chile

1 tbsp.                          Vanilla Extract

Whipped Cream           (Optional for garnish)


Whisk together sugar, water, cinnamon, nutmeg and green chile powder in a saucepan over medium heat.  Add milk, chocolate and one “Big Jim” Chile and cook, stirring, until hot.  Add vanilla and stir.  Strain mixture through fine sieve and remove whole green chile.

Pour chocolate into serving cups and top with whipped cream (if desired). Sprinkle with a little cinnamon, green chile powder and nutmeg, and serve with a cinnamon stick (for stirring).

18 Jan 2013 04:36 am

Chef Gordon Ramsay makes history in Las Vegas opening two different restaurants in two different locations within a week of each other on the famed Las Vegas Strip - the celebrated chef has opened three different restaurants in three locations all in one year


Following the highly successful opening of Gordon Ramsay Steak at Paris Las Vegas in May, the Dec. 18 opening of Gordon Ramsay Pub & Grill at Caesars Palace and Dec. 22 opening of Gordon Ramsay BurGR at Planet Hollywood Resort & Casino marks three Gordon Ramsay restaurants to open in Las Vegas in less than a year, expanding the relationship with Caesars Entertainment Corp. Gordon Ramsay Pub & Grill, the neighborhood restaurant at Caesars Palace conceptualized by the award-winning chef offers a lively English pub experience, while Gordon Ramsay BurGR brings Planet Hollywood the first gourmet burger concept from the celebrated chef.

“The two things missing on the strip were a great burger restaurant and an authentic pub & grill, so we’re very excited to offer these two very different, but equally vibrant new restaurants in Vegas for guests to enjoy,” said Ramsay.

Gordon Ramsay Pub & Grill opened Dec. 18 and serves lunch and dinner daily in its 290-seat restaurant.  Offering the pub menu until midnight on weekdays and 2 a.m. on weekends the pub will quickly become a gathering place for guests, locals and industry members looking to dine late.

Gordon Ramsay Pub & Grill is essentially two unique restaurants with distinct menus, atmospheres and even uniforms.  The grill section of the restaurant features a relaxed and friendly setting with dishes including Scottish salmon, lamb T-bone, Irish beef cheek stew with spotted dog and potted triple chocolate trifle for dessert.  The pub features elevated British pub food in a comfortable and lively setting showing sporting events from across the world on state of the art entertainment systems.  The pub includes 24 beers served on tap plus 63 bottled beers including a selection of large format varieties.  With an eye towards dishes that pair well with beer the pub menu includes snacks like Scotch eggs, pork & duck rillettes and pub spots-a British version of a slider-as well as main courses of fried egg sandwich, shepherd’s pie, brick pressed Cornish chicken and the classic Yorkshire Ale Batter fish and chips.  The extensive beer list full of varying formats and styles creates ample option for guests to choose beer pairings with their dishes; both the pub and grill service staffs have been educated with the necessary training to recommended appropriate beer pairings.

EDG Interior Architecture + Design created a space that is welcoming, high-energy and comfortable utilizing distressed woods.  The restaurant is laid out like a collection of rooms, each with its own design, seating format and energy.  A wall made from kegs, 175 kegs to be exact, separates rooms while artwork pays tribute to the Tower of London, St. Paul’s and Big Ben.  The centerpiece is a striking bar showcasing beer taps in front of a backdrop inspired by traditional British red telephone booths.  A vintage-style lounge comprises the pub section of the restaurant and a private dining room is available in the grill section. Located at the intersection of the Forum Shops, Colosseum and self-parking garage, Gordon Ramsay Pub & Grill takes advantage of its central setting with a patio area extending onto the casino floor where guests can be in the middle of the action. Tabletops are comprised of rustic, pottery-inspired plateware layered with unprocessed woods and rugged serving vessels.

The uniforms are inspired by the English punk scene and feature a number of multi-media pieces designed by Glee and Mad Men assistant costume designer Allison Leach, a continuing trend with Gordon Ramsay’s Las Vegas restaurants.

Planet Hollywood Resort & Casino and chef Gordon Ramsay opened his first burger experience restaurant, Gordon Ramsay BurGR, at the center-Strip Planet Hollywood Resort & Casino on Dec. 22, 2012.  BurGR, a name that plays on the celebrity chef’s initials, is located steps from the famous Las Vegas Strip at the entrance of Planet Hollywood Resort & Casino adjacent to the Extra! Lounge.  The restaurant is open for lunch and dinner daily and, so close to the famed Las Vegas Strip, will be sure to have a vibrant bar scene.

BurGR takes the traditional burger, fries and milkshake combination to an entirely new level with selections like sweet potato fries with vanilla powdered sugar and pudding shakes. To achieve a complex flavor all burgers are cooked over an open flame fueled by hard woods, the only burger restaurant on the Strip utilizing this method, and prepared with fresh, quality ingredients.  Burgers include the Hell’s Kitchen burger with asadero cheese, roasted jalapeno peppers, avocado and oven-roasted tomato and the Chanterelle burger with chanterelle mushrooms, arugula and figgy-onion jam.

A section of Devil Dawgs provides guests looking for some spice a worthy option; the all-beef “snap dogs” are simmered in devilish hot sauce then fire-kissed on the open grill, providing a consistent fiery spice throughout and topped with traditional and unique condiments. The ultimate burger would not be complete without the accompaniment of mouth-watering French fries. BurGR fries are hand-cut and thrice cooked ensuring extra crispness. Additionally, the restaurant breaks the mold of the typical Russet potato fry and uses Kennebec potatoes offering a lighter, less starchy and crisper fry-perfect for the signature curry ketchup and chipotle ketchup.  The menu is rounded out with fried chicken sliders, hand-made jalapeno poppers, a selection of fry flavors and the now-famous sticky toffee pudding-in a push-pop!

Pudding Shakes, a Gordon Ramsay creation exclusive to BurGR, are creamy handspun milkshakes topped with intensely flavored pudding.  Flavors include coconut pudding with strawberry shake topped with a chocolate cookie and chocolate hazelnut pudding with coffee shake topped with a praline cookie.  Not to be neglected, the beverage program features an extensive beer list and a robust cocktail program.  Focusing primarily on American craft beers BurGR serves 30 beers, all from a stunning frozen tap wall with a selection of bottled beer.  The cocktail program features a selection of traditionally made cocktails, crafted with fresh ingredients with made-from scratch syrups.

With a location that draws on the energy of both the casino and Strip, the room is designed in a youthful way with a stylish and modern ambience.  The vividly colored room seats 200 and is accented by an undulated ceiling, steel and concrete floor, keg display and open kitchen.  With 16 high definition televisions strategically placed for unobstructed sight lines, BurGR will be an ideal place to view entertainment and sporting events.  The uniforms, designed by Allison Leach, contrast the bright colors of the restaurant with their muted tones.  Allison Leach, known for her costume design for the hit shows Glee and Mad Men, helped to set the industry trend for restaurant uniform design with Gordon Ramsay Steak and continues her visionary work at BurGR.

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