27 Feb 2014 04:38 am


Interactive cocktail making class featuring whiskey and bourbon. Guests will learn to make a Stone Sour with Bulleit Bourbon and an Irish Godfather with Redbreast Irish whiskey.


Wednesday, March 19

7 p.m.



Double Helix Wine & Whiskey Lounge

Town Square Las Vegas


$30 per person. Reservations are required by calling 702.735.9463. Space is extremely limited.


Following the first two popular classes in the interactive cocktail making series, Double Helix Wine & Whiskey Lounge at Town Square presents the March class featuring bourbon and whiskey. Guests will perfect the techniques to make a classic Stone Sour with Bulleit bourbon and the Irish Godfather made with Redbreast Irish whiskey while enjoying Double Helix’s signature arancini. Recipe cards will be handed out so guests can replicate the cocktails at home.

Double Helix Wine & Whiskey Lounge is located at Town Square Las Vegas and open Monday through Friday 3:30 p.m. - close and Saturday and Sunday 11 a.m. - close. Happy Hour is daily 3:30 - 7:30 p.m.  For more information, please call 702.735.9463 or visit doublehelixwine.com.

25 Feb 2014 05:26 pm

Renowned Bellagio Chefs Create Specialty Menu and Oversee Tableside Service
With New Culinary Offering

With the introduction of the first Chef’s Table within a buffet, Bellagio once again raises the bar in buffet dining. This unique V.I.P. table experience includes a skilled chef team that pampers guests from beginning to end, preparing the finest culinary dishes tableside. Upon arrival to Bellagio Buffet, guests will bypass the main line and go to the front entrance of the restaurant where they are greeted and escorted to the Chef’s Table. Bellagio Buffet chefs welcome the group as they are seated and describe the assorted seasonal fruits, varieties of fresh house-baked breads and selections of canapés displayed on the luxurious table.


Following, the chefs review a specialty menu, created with care using the finest seasonal products available. The menu may be adjusted based on guests’ preferences and dietary restrictions and includes a variety of exquisite culinary selections such as artisanal cheeses, charcuterie and caviar; live-action salad creations with fresh dressings, vegetables and sides; premium meat carvings such as lamb and prime rib; and a house-made chocolate fondue  presentation for dipping fresh fruit, brownies and marshmallows. Throughout the Chef’s Table epicurean adventure, guests are encouraged to explore The Buffet’s American and International cuisine stations at their leisure, providing the optimum way to enjoy all aspects of a Las Vegas Buffet experience.

“Our culinary team is very focused on creating one-of-a-kind experiences for our guests,” said Bellagio Executive Chef Edmund Wong. “Buffets represent the ultimate indulgence and the Chef’s Table is our way of offering the attentive service of a fine dining restaurant with the variety of offerings afforded at a buffet. Our goal is to engage guests with this blend of luxury, chef interaction and entertainment.”

The Chef’s Table is available seven nights a week during dinner and gourmet dinner service, priced at $53.99 and $59.99*, respectively. Reservations are accepted for parties of eight or more and can be made through email at buffetchefstable@bellagioresort.com. For additional information and high-resolution images, click here.

Adding yet another note of sophistication to the indisputably luxurious offerings at Bellagio Buffet, the Chef’s Table exemplifies the highest levels of service for which the AAA Five Diamond resort is known.

*Price subject to change for holidays

21 Feb 2014 05:08 am

Restaurant Guy Savoy received the largest black truffle in Caesars Palace history this weekend, weighing at an impressive 1.17lbs (531.8 grams). The black truffle measured at approximately 6 inches in length and was retrieved by a trained Lagotto Romagnolo from the Périgord region of Southern France. The previous record for the largest black truffle at Restaurant Guy Savoy weighed just short of one pound, making this particular truffle part of Caesars Palace history. The high value of the French delicacy produced more than eight Black Truffle Prestige menus this weekend. The menu selection features the freshest seasonal ingredients combined to create signature dishes such as the famed Artichoke and Black Truffle Soup.


The world-renowned French restaurant boasts an exclusive Black Truffle Prestige Menu for $420 per person with an available a-la-carte menu:

- Black Truffle and Mache Winter Salad

- Turbot à la Plancha, Sunchoke Variations

- Foie-Gras “en Papillote” and Black Truffle Duck Consommé

- Artichoke and Black Truffle Soup with Toasted Mushroom Brioche, and Black Truffle Butter

- Roasted Squab , Spaghetti Squash and Black Truffle Croquette

- Lentils Black Truffle

- Brie Black Truffle

- Chocolate Sphere

The Black Truffle menu will be available until mid-March 2014.

20 Feb 2014 05:10 am

The Knickerbocker Hotel, a legendary New York landmark in Times Square set to open its doors in Summer, 2014, has partnered with one of the nation’s most recognized master chefs, Charlie Palmer. Enviably situated on the southeast corner of 42nd Street, overlooking Times Square between Broadway and Bryant Park, The Knickerbocker Hotel will feature several exceptional dining venues, including a full service restaurant and bar, a ground-level café, a 2,200-square-foot event space and a 7,500-square-foot rooftop bar and terrace offering an unrivaled panorama of New York City’s vibrant skyline.


“The Knickerbocker Hotel is a ‘classic reinvented,’ infusing the history and legacy of a New York landmark with a modern approach to service, design and cuisine. To ensure a sophisticated level of taste throughout the hotel, we’re honored to collaborate with Master Chef Charlie Palmer on the entirety of our food and beverage program,” said Jeff David, Managing Director of The Knickerbocker Hotel.

With over three decades of experience, Palmer is renowned for his signature style of progressive American cooking featuring regional ingredients in unexpected and deeply flavorful ways. As one of the first adapters to the farm over factory food philosophy, Palmer’s forward thinking approach has earned the success of his hospitality group empire, which currently includes restaurants, boutique hotels, and food-forward wine shops throughout the US. Located just steps away from The Knickerbocker Hotel is Palmer’s flagship restaurant, the Michelin-starred Aureole, one of the most coveted dining establishments in New York City. Hotel guests will enjoy priority access and preferential treatment at Aureole, which just celebrated 25 illustrious years.

David added, “Not only is Charlie Palmer an extraordinary culinary talent, but he is a successful and savvy entrepreneur, whose contributions will further ensure The Knickerbocker’s status as an iconic hotel and culinary destination in New York, and around the world. Our outlets, including the signature restaurant and bar on the 4th floor and one of the most magnificent rooftop bars in New York City, coupled with VIP treatment at Aureole for hotel guests, provide an inimitable offering for those seeking an exceptional dining experience.”

“Cooking in the U.S. has changed dramatically since The Knickerbocker Hotel opened at the dawn of Manhattan’s Golden Era. While drawing inspiration from the history of The Knickerbocker Hotel, fused with the melting pot culture of New York, we’re developing unique menus that cater to today’s discerning palates,” said Charlie Palmer. “The various dining establishments will offer hotel guests and New York locals a contemporary take on classic American cocktails and dishes, complemented by my progressive American cooking style.”

19 Feb 2014 05:08 am

KGB: Kerry’s Gourmet Burgers at Harrah’s Las Vegas is offering a year-long burger and shake series, beginning this month. Each flavorful burger and shake creation, crafted by master chef Kerry Simon, is only available for one month. The burgers are served with fries and priced at $14; shakes are $6, and the burger and shake of the month combo is $18.


The series kicks-off with the American Kobe Burger, available only for the month of February. The burger is made with 8 ounces of American Kobe beef, apple-wood smoked bacon, a fried egg, Asian coleslaw and sweet chili cilantro aioli, served on a white bun. Accompanying the burger is the Mocha Coconut Milkshake, made with mocha coconut ice cream and topped with whipped cream and toasted coconut.

The burgers and shakes to follow are:

  • March

BBQ Grilled Cheese Patty Melt Burger

Heath Bar Crunch Milkshake

  • April

Chef Reg’s Burger Special

Pralines and Cream Milkshake

  • May

Chorizo Burger

Mexican Hot Chocolate Shake

  • June

Mushroom Swiss Burger

Pina Colada Milkshake

  • July

All American BBQ Burger

Apple Pie Milkshake

  • August

Caprese Burger

Tiramisu Shake

  • September

Turkey Burger

Strawberry Cheesecake Shake

  • October

Philly Cheese Steak Burger

Chocolate Hazelnut Shake

  • November

Thanksgiving Turkey Burger

Pumpkin Pie milkshake

  • December

Bison Burger

Eggnog Milkshake

Dubbed the “Rock-n-Roll Chef” by Rolling Stone magazine, Kerry Simon knows a thing or two about burgers. In an upbeat atmosphere, Simon offers patrons the ultimate burger selection with his special flair. He serves up a menu of uniquely inventive burgers, signature snacks and sides including his “Iron Chef”-winning sliders, tater tots and sweet selections such as cotton candy and the signature Captain Crunch milkshake. The restaurant is open Sunday to Thursday from 11 a.m. to 11 p.m. and Friday and Saturday from 11 a.m. to midnight. For reservations or more information please call 702.369.5065 or visitwww.harrahslasvegas.com.

18 Feb 2014 05:08 am

Unmatched in flavor and quality, Gordon Ramsay BurGR is the only Restaurant in Las Vegas Offering the Acclaimed Mangalitsa

burgr_hog_sizedContinuing to elevate the traditional burger experience, Gordon Ramsay BurGR leads the way by introducing its newest and most unique culinary creation: The Hog Burger featuring exceptional Mangalitsa pork. Unavailable anywhere else in Las Vegas, Mangalitsa pork is renowned for its rich and succulent texture, superior quality and incredible concentrated flavor.

Already receiving rave reviews, the Hog Burger at Gordon Ramsay BurGR features a special grind Mangalista patty, perfectly grilled over oak, apple and alder woods, basted with maple butter and served with melted English sharp cheddar and arugula on a signature Brioche bun made fresh daily and topped with black and white sesame seeds.

“We take great pride in our sourcing of only the highest quality ingredients to use in all of our dishes. Discovering Mangalitsa pork is the perfect example,” said Caesars Entertainment Regional Vice President of Food and Beverage, Jeffrey Frederick. “These rare pigs are a breed with an interesting lineage. They are raised with such great care and that effort is directly reflected in its amazing flavor, quality and consistency. Without question, there is a direct relationship between the way an animal is raised, finished, butchered and cooked and the way it tastes.”

Mangalitsa pork is sourced from Mosefund Farms where the distinctive curly-coated pigs are raised in open pastures and given the time and care to mature. In fact, they require nearly three times as much as of everything from time to mature to amount of feed, as commercial commodity pigs do. They graze on grass and clover and are finished on barley to ensure the highest quality of flavorful and healthful meat.

“We’ve all heard the saying that pork is the other white meat,” said investment banker-turned-Mosefund Farm owner G.C Anderson. “We happen to believe that Mangalitsas are the better tasting red meat.”

The Mangalitsa breed was originally developed during the Austro-Hungarian Empire for its exquisite flavor and was originally reserved exclusively for the taste buds of royalty. The Mangalitsa, with its long, often curly hair, is descended, like its cousin the black footed Iberian pig, from the European wild boar and is not well known because it was behind the iron curtain for nearly 60 years. In the 90’s, it was on the brink of extinction with only 200 animals left.  Mangalitsa pigs were virtually unknown and non-existent in America and remain a rare find domestically. That is until New Jersey native, G.C. Andersen spent many years traveling Europe enjoying the taste experience of the Mangalista. He returned to New Jersey with the fadeless memory of the amazing taste of Mangalitsa but found he could not replicate it in the U.S.

Motivated to learn all he could about the Mangalitsa, Anderson discovered that the pork he enjoyed in Europe came from heritage breed pigs that are meticulously reared and produced through old world traditions of raising and butchering livestock - a process not found in America.

With passion and determination, Andersen set out to revitalize those old-world traditions at his Mosefund Farm in Sussex County, New Jersey.

Due to his dedication and passion for maintaining the integrity of the breed, today Mosefund Farms is the exclusive producer, east of the Mississippi, of the rare breed and has more than 90% of the Mangalitsa livestock in the United States. Unwavering in his commitment, Anderson continues to rear the breed to perfection. He recognizes the important role butchering plays too and takes his pigs up to 1,000 miles away for butchering that meets the stringent standards he upholds.

Gordon Ramsay BurGR is the famed chef’s first burger concept takes the traditional burger, fries and milkshake combination to an entirely new level with Ramsay’s signature pudding shakes.  Located in Planet Hollywood Resort & Casino, steps from the Las Vegas Strip, BurGR is open for lunch and dinner starting at 11 a.m. daily

17 Feb 2014 10:56 am

Last Saturday night, the iconic Las Vegas hot spot, XS nightclub, unveiled a new specialty cocktail, the Five Star, priced at $5,000, in celebration of the venue’s five year anniversary party. The drink will only be available in 2014 in honor of the landmark year.


Photo Credit:  Danny Mahoney/XS Las Vegas

The Five Star is named for the level of service found at Wynn Resorts, which collectively holds more Forbes Travel Guide Five-star awards than any other independent hotel company in the world. Managing Partner Jesse Waits continuously credits the nightclub’s success to the dedication and level of service that can only be found inside of Wynn Las Vegas.

The cocktail is a blend of exceptional liquors including Louis XIII Rare Cask 42.6, Pappy Van Winkle’s Family Reserve 23-year, Martini Gran Lusso 150th Anniversary Vermouth, D.O.M. Benedictine “Black Monk” 500th Anniversary Edition, along with Peychaud’s Bitters, Angostura Bitters and garnished with flamed orange oils. The drink is made tableside by one of the expert bartenders and delivered on a specialized gold tray to carry the award-winning nightclub’s design throughout the experience.

This addition to the menu joins The Ono, the specialty cocktail which has been in place since the opening, highlighted by Charles Heidsieck Champagne Charlie 1981 and Louis XIII de Remy Martin Black Pearl cognac, The Ono includes men’s sterling silver XS cufflinks and a woman’s 18K white-gold chain with a black pearl pendant, for $10,000.

14 Feb 2014 01:30 pm

ARIA Executive Chef Anthony Amoroso To Show Viewers the Art of Preparing the
Light and Fluffy Breakfast Treat


ARIA Resort & Casino will invite guests to get their flapjack fix with signature Red Velvet Pancakes during National Pancake Week, Feb. 9-15.  ARIA Executive Chef Anthony Amoroso will construct the flavorful Red Velvet Pancakes via video on ARIA’s Facebook page Tuesday, Feb. 11 at 10 a.m. PST. Viewers will receive step-by-step instruction on how to create the delicious culinary offering at home. At 10:30 a.m. PST, Chef Amoroso will be available for any questions via ARIA’s Twitter account using #RedVelvet.

“The Red Velvet Pancakes are one of our most popular breakfast items,” said ARIA Executive Chef Anthony Amoroso. “Guests continue to ask for an at home recipe so for National Pancake Week, we’re going to let everyone in on a few of our top preparation secrets.”

Available at ARIA Café and ARIA’s In-Room Dining menu, the deliciously sweet dish offers a gourmet twist on an indulgent resort favorite. The soft and pillowy dough is created using favorable amounts of flour, cocoa and baking powder, granulated and powdered sugar, buttermilk, eggs and red food coloring. Once the pancakes are created, a sweet cream cheese icing made of sugar, vanilla extract, cream cheese and softened butter is melted and poured over the colorful stack.

ARIA Café is open 24 hours a day and is located on the casino level next to the guest elevators. For reservations, call ARIA Restaurant Reservations at 702-590-8544.

11 Feb 2014 04:40 am

February Features Chamucos Tequila



Wolfgang Puck’s Postrio Bar & Grill will host an exciting cocktail hour featuring Chamucos Tequila. Cocktail enthusiasts are invited to join lead bartender Joe Intiso and Chamucos owner Mark Howard as they lead an interactive mixology class showcasing the classic Margarita and Postrio’s specialty Spicy Cucumber Margarita using Chamucos hot sauce.

All guests will receive complimentary tastings of the featured cocktails and helpings of flavored popcorn plus 50% off bar bites and a selection of menu items.

Since 1994, Chamucos produces in the small pueblo of Usmajac in the state of Jalisco at Tequilera El Triangulo, S.A. de C.V.  It is double distilled, aged in white oak barrels, and bottled at 40% abv.  Known for its smooth and balanced use of Blue Weber Agave, Chamucos offers a clean and crisp flavor profile with floral and citrus notes perfect for pairings.


Thursday, February 20, 2014 at 9 p.m.


The bar at Wolfgang Puck’s Postrio Bar & Grill; Admission is complimentary.

05 Feb 2014 07:02 am

Las Vegas’ newest pizza eatery is celebrating Pizza Day in a big way

Serving up the largest slice on the Strip, Pin-Up Pizza, now open at Planet Hollywood Resort & Casino, is celebrating Pizza Day with drinks, pinup models and of course, lots of pizza. Guests who purchase one of Pin-Up’s 15 inch long slices of pizza will receive one free beer.


Photo Credit: Caesars Entertainment

The New York style pizza eatery is located along Las Vegas Blvd. next to Pink’s Hot Dogs with an entrance from the street as well as inside of the casino, and is perfect for grab-and-go, or with its outdoor patio, to take in the striking view.

“Bringing authentic New York style pizza to the Strip, Pin-Up Pizza is a great addition to Planet Hollywood’s already impressive restaurant lineup,” said David Hoenemeyer, President of Planet Hollywood Resort & Casino. “The menu, location and vibe offer guests a one-of-a-kind experience, whether they are grabbing a slice on the go or enjoying the view on the Strip-side patio.”

Using the freshest and highest quality ingredients, Pin-Up’s menu features classic favorites such as cheese and pepperoni, as well as white, artichoke, margherita, sausage and meatball pizzas. Each hand-tossed pizza pie measures 30 inches across and uses 4lbs of dough, leaving each slice to measure 15 inches long by 6 inches wide. With its Neo-Neapolitan style and cooked in a gas oven, the pizzas are evenly cooked with a crust that maintains a crisp with each bite. Pizza isn’t the only option at Pin-Up, also featured on the menu are hand rolled garlic knots, stromboli rolls and pinwheels, tomato mozzarella salad and piped-to-order cannolis.

Accessible from the Strip, Pin-Up’s modern ambience features indoor counter space, with a full view of the giant gas oven and kitchen, as well an outdoor glass enclosed patio dining and drinking area. Continuing the brand’s theme, Pin-Up features Pin-Up Pizza girls, adorned in retro rockabilly uniforms bringing to life Bettie Page, Jayne Mansfield and other famous pinup ladies of the ’50s.

Pizza Day at Pin-Up Pizza will be celebrated on Sunday, Feb. 9 from 11 a.m. to 2 a.m. Guests will receive one free beer with the purchase of a slice of pizza, limit one per customer.

Pin-Up Pizza is open 11 a.m. to 2 a.m. Sunday through Thursday, 11 a.m. to 4 a.m. Friday and Saturday. For more information, please visitwww.planethollywoodresort.com or by calling (702)785-5888.

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 ...