31 Mar 2014 03:37 am

Customers Can Have Their Cannoli and Eat it Too with Special Appearances featuring Noteable Local Officials and Buddy Valastro


Carlo’s Bakery, setting of the TLC show “Cake Boss,” is opening its very first store west of the Mississippi River this spring in Sin City. Located just adjacent to Buddy Valastro’s restaurant, Buddy V’s in the Grand Canal Shoppes at Venetian|Palazzo, Carlo’s Bakery Las Vegas will open its doors with a signature celebratory ribbon cutting at 7PM on March 31, 2014.

Fan favorites include Buddy’s Cannoli, Lobster Tail pastry, Italian cookies and of course, his famous cakes. All items will be available for purchase in-store, via phone and online.

Customers will enjoy a close-up view of the Carlo’s Bakery team in action as they bake and decorate from morning to night daily. The store’s design resembles the flagship shop in Hoboken, New Jersey and is sure to be a welcome addition to the Las Vegas Strip.

“I’m thrilled to be opening Carlo’s Bakery at the Venetian Las Vegas,” says Valastro. “I can’t think of a better place to open the bakery’s first West Coast location. To be able to reach my fans across the country is huge and very important to me. We’ve been working for a long time to make this happen, this is a great town and I can’t wait to get everybody in here!”

Carlo’s Bakery is located inside the Grand Canal Shoppes at Venetian|Palazzo at 3327 Las Vegas Blvd. South #2813. Convenient and complimentary valet parking is available at Barneys New York, as well as ample self-parking at Palazzo.

28 Mar 2014 04:01 am

Emeril Lagasse’s Las Vegas award-winning restaurant, Delmonico Steakhouse, recently released its sixth edition Book of Whisky featuring a staggering nearly 600 selections from eight countries with 18 flight options.


Curated by beverage manager and whiskey enthusiast Max Solano, certain products were made available via special allocation and complement the quality of steaks for which Delmonico is known. Standout selections include the entire collection of Pappy van Winkle, MaCallan 40-year vintage 1970 and Johnnie Walker Odyssey with new additions Jack Daniels Sinatra Select, Glenfiddich Age of Discovery and Four Roses  125th Anniversary 2013 Limited Edition Small Batch. The menu also features Chef Emeril’s first private selection barrel of Eagle Rare 10-year.

Named one of the top 10 craft cocktail bars in the U.S. for the past two years by Gayot,

Delmonico features classic cocktails and a secret cocktail menu only available when Solano is behind the bar. View the entire sixth edition of the Book of Whisky online atemerilsrestaurants.com/article/delmonico-steakhouse-book-whisky.

The spelling of whiskey depends on the spirit’s country of origin. Generally speaking, sprits produced in the United States or Ireland are spelled “whiskey,” whereas Scotland, Canada and Japan are spelled “whisky.” Delmonico’s Book of Whisky is spelled as such to represent all of the countries contained in the book.

Delmonico Steakhouse is located at The Venetian Las Vegas and open daily for lunch 11:30 a.m.-2 p.m. and dinner on Sunday through Thursday 5-10 p.m. and Friday and Saturday from 5-10:30 p.m. For reservations, please call 702.414.3737 or visit emerilsrestaurants.com/delmonico-steakhouse.

27 Mar 2014 04:04 am

Dylan Prime returned to TriBeCa, blending its classic approach with a new market-fresh focus on game and seafood.  Debuting a reclaimed industrial design, the space now offers three private dining rooms, a Chefs Table, a raw bar and a stand out cocktail program. Owner John Mautone remains at the helm of the beloved dining destination, having tapped longtime friend and culinary expert Chef Kerry Heffernan (Eleven Madison Park, Montrachet, Le Regence, Restaurant Bouley) to consult on the menu, evolving the venue into its next ‘prime’.


“TriBeCa is where we have been, and where we want to be,” said Owner John Mautone.  “We have built a team that will ensure Dylan Prime returns better than ever, as we continue to be an integral part of the destination’s emergence of this downtown neighborhood.”

Executive Chef Michael Berardino oversees daily kitchen operations, working with Consulting Chef Heffernan to execute a modern American menu focusing on seasonal meat and fresh catch, all enhanced with market ingredients.  Open for lunch and dinner daily, guests can enjoy eating in both the lounge and main dining room.  In the lounge, selections include: housemade charcuterie, small plates including surf and turf with bone marrow and fired oysters; a brisket burger with Fontina and bacon jam, and lobster pot pie with fennel, Yukon gold potato, lobster cream and sherry.

In the dining room, select options from the lounge are available, but a seasonally driven, farm/catch to table menu is truly the draw.  Long time favorites like the filets, New York strips (bone in and out), ribeye and porterhouse options remain.  They are now accompanied by Chef Heffernan’s artic char with Jerusalem artichokes, and Chef Berardino’s monkfish and tea brined duck breast.

The new Dylan Prime aesthetic is the vision of interior designer Chris Smith of CMS Architecture and Design.  Having designed past incarnations of the space, Smith now pulls historic references from the TriBeCa neighborhood as well as the building itself, which was a main manufacturing facility for R.E. Dietz Co. lanterns for 70 years, until they moved production overseas.  Original scalloped ceilings typical of the neighborhood remain throughout much of the space, with most of the wood accenting throughout reclaimed from neighboring buildings.  In the 2,000-square foot lounge, midnight oil colored walls complement lacquered natural wood accents, while the underbar is clad with iron shutters also from the neighborhood.  The reclaimed 150 year old wood bar top offers seating for about 20, intersecting with a classic, semi-circular marble raw bar.  Industrial-inspired lighting shines in the space, including a wall of authentic Dietz lanterns, another homage to the building’s origins.

The revitalized beverage program takes a fun approach to classic cocktails with a barrel aged Manhattan on draught, an exceptionally expansive collection of large format wines, craft beers and a “build your own” martini menu with assorted stuffed olives such as lobster, oyster, kimchee and Hudson red cheese.

Once in the 30-table dining room, Smith has created a clean muslin palate, again accented by custom burnt wood trim.  A centerpiece of the design is the 500 label wine room, framed by industrial glass windows and set in 8 ft. by 13 ft. rustic apothecary-inspired reclaimed shelf. The space’s original bar remains for those wanting to enjoy the seasonally driven menu or a drink removed from the lounge, as well.

The new Dylan Prime offers three private dining rooms, including a Chefs table, Dietz Room and The Vault, each featuring custom hewn herringbone pattern wood floors and full Internet and AV capabilities:

  • Chefs Table: Set just beyond the main entrance, between the lounge and main dining room, is an impressive arched copper-ceilinged boutique private dining enclave set to house an exclusive Chefs Table.  This room features large windows peeking into the kitchen and seating for up to 14 at a custom-built table set beneath a wrought iron orb chandelier.
  • Dietz Room: A 400 square-foot space, the Dietz Room is the largest private room in the new Dylan Prime, set just off the main dining room in what was originally used as the carriage arrival/delivery area when the building housed R.E Dietz, Co..  Modernized, it can host up to 35 people seated or more for a cocktail style event and is equipped with a 65-inch television hidden behind a two-way mirror. Oversized windows overlooking the dining room create necessary privacy while presenting the opportunity to remain connected to Dylan Prime’s energy.
  • The Vault: Situated at the back of the dining room, this room derives its name from the building’s original safe that still remains, now acting as a design feature displaying vintage-inspired cocktail and bar trappings. The Vault offers seating for up to 30 people.

Longtime owner John Mautone remains as Dylan Prime’s leader, having teamed with New York City’s hospitality industry expert Jonathan Eisenberg of Spark Hospitality Group. General Manager Rob Burns continues to oversee daily operations and lead the beverage program, surrounded by a new hand picked team and talented staff.

Dylan Prime is located in TriBeCa at 62 Laight Street at Greenwich Street and is open for lunch and dinner daily in December. Reservations can be made by calling 212-334-4783 or visiting dylanprime.com.  Keep up to date via social media: facebook.com/dylanprimetwitter.com/DylanPrime.

26 Mar 2014 03:42 am

Award-winning Chef Wolfgang Puck and his Las Vegas culinary team will kick off the 40th anniversary of UNLVino with the chef’s second annual celebrated fundraiser “Sip & Savor” on Wednesday, April 9 at Spago inside The Forum Shops at Caesars, benefiting UNLV’s Hotel College.


Photo Credit: Amanda Marsalis

Featuring the curated musical stylings of Michael Shulman on the turntables, this mix-and-mingle wine-and-dine event will give guests the opportunity to indulge in an interactive culinary affair sampling the signature cuisine of each of Puck’s six distinct Las Vegas restaurants paired with more than 20 of the chef’s favorite wines.

Concluding the celebration, Puck will be honored with the Dom Pérignon Award of Excellence for his culinary accolades and contributions to the city of Las Vegas.

Ticket prices begin at $225 per person for general admission at 7 p.m. and $275 per person for a VIP experience featuring reserved seating and early entry at 6 p.m., as well as a raffle ticket for the chance to win prizes such as an autographed Wolfgang Puck chef jacket, a magnum of wine, and more.  VIP guests also will have the special opportunity to meet Chef Puck as well as his executive chefs from the six Las Vegas establishments, and a bevy of talented sommeliers and beverage professionals.

The six Wolfgang Puck Fine Dining Group restaurants featured at Sip & Savor will include:

  • Spago at The Forum Shops at Caesars
  • CUT at The Palazzo Las Vegas
  • Trattoria del Lupo at MandalayBay
  • Wolfgang Puck’s Postrio Bar & Grill at The Grand Canal Shoppes at the Venetian
  • Wolfgang Puck Bar and Grill at MGM Grand
  • Wolfgang Puck Pizzeria & Cucina at The Shops at Crystals

For additional information about “Sip & Savor” or to purchase tickets, please call Spago at (702) 369-6300 or visit http://bit.ly/msbzwl.

25 Mar 2014 03:42 am

Bellagio Director of Wine Jason Smith and Vintus Wines Vice President Patrick Will to Host Exclusive Experience Saturday, April 5 at 6:30 p.m.


Bellagio’s Epicurean Epicenter Series, the resort’s renowned culinary program, will host its first wine pairing dinner of 2014 at Le Cirque Saturday, April 5 at 6:30 p.m. The four-course menu, created by Le Cirque Executive Chef Paul Lee, will be paired with the extraordinary wines of Guigal Winery, one of the most renowned wineries in the world and part of the esteemed Vintus Wines Estate collection. Vintus Wines Vice President Patrick Will and Bellagio Wine Director and Master Sommelier Jason Smith will host the event, providing guests with the inspiration behind their pairing selections.

The four-course prix fixe menu will feature:

  • Langoustine et Caviar, an exquisite New Zealand Langoustine Carpaccio served with Osetra Caviar, Granny Smith Apples and Roasted Hazelnuts, topped with Citrus Vinaigrette; paired with 2012 Guigal Condrieu “La Doriane.”
  • Filet de Loup de Mer, a Paupiette of Potato Crusted Mediterranean Sea Bass served with Braised Leeks and a Syrah Reduction; paired with 2006 GuigalSt. Joseph “Vignes de L’Hospice.”
  • La Joue de Veau au Vin Rouge, a fine array of Red Wine Braised Veal Cheeks served with Creamy Polenta, Thumbelina Carrots, Baby Zucchini, Pearl Onions, Daikon, Haricots Verts and a fresh Spring Salad; paired with 2009 Guigal Côte Rotie Brune et Blonde and 1997 Guigal Côte Rôtie La Landonne
  • Les Fromages Fermier Affinés, a selection of gourmet aged cheeses; paired with 2005 Guigal Côte Rotie Chateau D’Ampuis.

An assortment of mignardises and gourmandises will be served at the conclusion of the meal, providing guests with a sweet ending to their culinary journey.
The epicurean experience is priced at $250 per person, all-inclusive. To make a reservation, contact Bellagio Concierge at 866.406.7117.

24 Mar 2014 03:41 am

Emeril Lagasse’s restaurant, Table 10, in the Grand Canal Shoppes at The Palazzo is offering a $45 four-course spring tasting menu created by Chef de Cuisine Tim Doolittle, which features seasonal ingredients with a New Orleans twist.


First course choices include seasonal homemade soup; chicken and andouille sausage gumbo with steamed rice; Boston lettuce salad with Windrose Farms head lettuce, bacon, chive buttermilk dressing and heirloom tomatoes; or Caesar salad with gem lettuce, grilled crouton, parmesan, tomato puree and white anchovies.

Second course choices include Emeril’s New Orleans BBQ shrimp with rosemary biscuit; mushroom gnocchi with spring mushrooms, hand made goat cheese, small arugula leaves and garlic; candied North Country farm bacon with Noble Tonic #1; or charred octopus with marinated peppers, onions, herbs and greens.

Entrée choices include short ribs with natural broth, spring vegetable crudo and potato puree; roasted young chicken with caramelized lemon, honey and thyme sauce, English peas and pee wee potatoes; Colorado filet mignon with potato puree, spinach and red wine sauce; shrimp and linguine with dried tomatoes, marinated peppers, basil and lemon oil; or California halibut with orange braised fennel and leek, sea salt, fennel pollen and olive oil.

The fourth course is a choice of any dessert on the menu, which includes the gluten-free milk chocolate mousse cake with chocolate ganache and raspberry and Emeril’s banana cream pie with chocolate shavings, caramel sauce and whipped cream.

Table 10 is located in the Grand Canal Shoppes at The Palazzo and is open daily for lunch from 11 a.m.-5 p.m. and dinner 5-10 p.m. For reservations, please call 702.607.6363 or visit emerilsrestaurants.com/table-10.

21 Mar 2014 03:41 am

Stephen Beaumont Host Special Event Monday, March 24 at 7:30 p.m.

Fleur by Hubert Keller at Mandalay Bay will host an intimate Belgian-inspired beer pairing dinner Monday, March 24 at 7:30 p.m. Mandalay Bay’s Director of Food & Beverage and Nevada’s first female cicerone Sarah Johnson, along with renowned beer expert Stephen Beaumont, will host the event and guide guests through the dinner, explaining the inspiration behind each pairing.


A five-course prix fixe menu will be presented by the talented culinary team at Fleur by Hubert Keller. The menu will feature:

  • Terrine au Cochon, a head to tail pork terrine; paired with De la Senne Zinnebir and Upright Five
  • Geuze Boon, a braised Belgian endive served with bacon veloute and shaved asparagus salad; paired with Scotch Silly and Ommegang Rare Vos
  • Waterzooi, a poached ling cod and smoked haddock with silk fish fumet; paired with Moinette Blonde and Brooklyn Local 1
  • Carbonade Flamande, braised short ribs with Brussels sprouts and pomme frits; paired with Rodenbach Vintag and New Belgium La Folie
  • Belgian Waffle Sundae served with speculoos, chocolate and stout ice cream; paired with St. Bernardus Abt 12 and North Coast Brother Thelonious

The memorable meal is priced at $100 per person, plus tax and gratuity, and includes an autographed copy of Beaumont’s book, The World Atlas of Beer. To make a reservation, contact Fleur by Hubert Keller directly at 702-632-9400.

19 Mar 2014 03:38 am

Mandalay Bay Wine Director Harley Carbery and JUSTIN Winery Founder
Justin Baldwin to Host Event Friday, April 11 at 6:30 p.m.


Fleur by Hubert Keller at Mandalay Bay will host an exclusive wine pairing dinner Friday, April 11 at 6:30 p.m.  The five-course menu, created by celebrity chef Hubert Keller, will be paired with the extraordinary wines of JUSTIN Winery. Selected by JUSTIN Winery Founder Justin Baldwin and Mandalay Bay Wine Director Harley Carbery, the wines will complement each dish, providing guests with an unforgettable tasting menu. Throughout the culinary journey, Baldwin and Carbery will guide guests through each course, explaining the inspiration behind each pairing.

The five-course prix fixe menu will feature:

  • California Bass Peruvian-Style Ceviche, made with Cara Cara oranges, choclo (Peruvian corn) and sweet potatoes; paired with JUSTIN Sauvignon Blanc 2012
  • Olive Oil Poached Black Cod, served with braised fennel, landmark burre blanc and mango ravioli; paired with Landmark Chardonnay 2011
  • Rabbit Duo, a selection of roasted loin and braised legs served with black pepper prune puree and truffle Brussels sprouts; paired with JUSTIN Savant 2011
  • American Wagyu Short Rib and Beef Cheek, topped with Vidalia onion puree, morels and Isosceles reduction; paired with JUSTIN Isosceles 2010
  • Brioche Bread Pudding, topped with candied bacon and Mexican chocolate mole; paired with JUSTIN Obtuse 2011

The epicurean experience is priced at $105 per person, plus tax and gratuity. To make a reservation, contact Fleur by Hubert Keller directly at 702-632-9400.

18 Mar 2014 03:35 am

Glenfiddich Malt Master Brian Kinsman and Brand Ambassador Mitch Bechard will host an exclusive dinner featuring the world’s most awarded single malt Scotch whisky at Delmonico Steakhouse on Wednesday, April 2 with a paired menu from Chef de Cuisine Ronnie Rainwater.


As Malt Master, Kinsman is responsible for Glenfiddich’s time-honored whisky making tradition, from selecting casks through the maturation process. After apprenticing under Scotland’s longest serving Malt Master, Kinsman became only the sixth Malt Master in Glenfiddich’s 125-year history. The dinner at Delmonico Steakhouse marks his only public appearance in the United States this year.

A self-proclaimed whisky geek, Bechard hails from Scotland and brings a wealth of knowledge from managing restaurants and bars in Portugal, England, Scotland and Australia.

The menu for the evening will include:

Cocktail reception

Passed hors d’oeuvres

Monkey Shoulder whiskey cocktails from Delmonico’s Beverage Manager Max Solano

First course

Scallop crudo with petite greens, white asparagus, toasted hazelnuts and apple cider vinaigrette

Paired with Glenfiddich 12-year Special Reserve

Second course

Roasted quail with root vegetable “risotto” and currant jus lie

Paired with Glenfiddich 15-year Solera Reserve

Third course

Salt-crusted beef tenderloin with braised Chanterelle mushrooms, pine nut gremolata and natural reduction

Paired with Glenfiddich 18-year Special Reserve

Fourth course

Spiced chocolate cake and caramel mousse parfait with butter toffee

Paired with Glenfiddich 21-year Gran Reserva

Seats for the dinner are $165 per person, inclusive of tax and gratuity. The cocktail reception starts at 6:30 p.m. and dinner starts promptly at 7 p.m. Alec Bradley Cigar Company will also be offering complimentary cigars. Reservations are required by calling 702.414.3737 and seats are extremely limited.

Delmonico Steakhouse is located at The Venetian Las Vegas and open daily for lunch 11:30 a.m.-2 p.m. and dinner on Sunday through Thursday 5-10 p.m. and Friday and Saturday from 5-10:30 p.m. For reservations, please call 702.414.3737 or visit emerilsrestaurants.com/delmonico-steakhouse.

17 Mar 2014 04:06 am

Azure, the sophisticated luxury daytime pool experience at The Palazzo Las Vegas, opened for its sixth pool season on Friday, March 14.  Emulating the refined experience of St. Tropez and the privacy of Capri with its pristine waters, Azure offers unparalleled service in a chic and lively atmosphere.  A secluded boutique pool with a fashionable vibe, Azure serves as the ultimate retreat from the ordinary and offers a signature luxury experience for the stylish Vegas traveler and localite.

“Azure is a very special, where it’s all about the guest and the stylish experience,” said Sebastien Silvestri, Vice President of Food and Beverage at The Venetian and the Palazzo Las Vegas. “We own the reputation with celebrities that this is the place when it comes to an elevated pool experience in Las Vegas.”

Personal concierge service elevates the experience, with every individual request responded to in signature style. Guests will be pampered throughout the day with sunscreen application, fresh fruit and frozen grapes. The concierge will help plan an evening tailored specifically for each guest, whether it is dinner or show reservations. The food and cocktail menu features fresh and luscious libations and cuisine from Wolfgang Puck, including seafood and sushi.

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

Azure is open Friday-Sunday, 11am-6pm, through late fall and is located on the third level of The Palazzo Las Vegas, 3325 Las Vegas Blvd. South. Must be 21 years of age or older. $20 cover; locals with a Nevada ID receive complimentary admission. Please visit www.palazzo.com or call 702.767.3724 for additional information and to make reservations for cabanas, daybeds and lounge chairs.

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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.
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