03 Oct 2014 03:28 am

Homage to all things grilled, roasted, shucked and seared to open at Downtown Summerlin Spring 2015


Chef Kim Canteenwalla and Elizabeth Blau, the husband and wife powerhouse team behind acclaimed neighborhood favorites Honey Salt and Made L.V., have officially announced their highly anticipated fine dining concept opening spring 2015 at Downtown Summerlin.

Andiron Steak & Sea will pay homage to all things grilled, roasted, shucked and seared.  The restaurant will abandon the ‘traditional steakhouse’ concept in both menu and design, inspired by fresh, summertime meals grilled outdoors with a focus on premium meats, shellfish, seafood and lighter, seasonal market sides.

“We’re incredibly excited to announce Andiron and expand to another level of dining in our city. I think diners will find it to be an entirely different experience from a typical ’steakhouse,’ and it will surely become a destination restaurant,” said Blau.

A wood-fired grill will take center stage at Andiron Steak & Sea, with veteran Honey Salt Chef Joseph Zanelli leading the kitchen as Executive Chef and Stephen Jerome assuming the General Manager role. Both Zanelli and Jerome have been a part of the Blau team since 2012 and are managing partners of the restaurant group that oversees operations of Honey Salt and Made L.V., as well Andiron.

The restaurateur couple has selected designer Thomas Schlesser’s Design Bureaux, Inc. (DBGB Kitchen & Bar, Blackbird, David Burke Kitchen, Má Pêche) to design Andiron Steak & Sea. The three-time James Beard recipient looks to create a bright dining room with light woods and floral patterns giving Andirona decidedly feminine twist.

26 Sep 2014 03:41 am

Gimme Some Sugar Bake Shoppe, located at 19 S. Stephanie Street in Henderson, Nevada is introducing nightly Happy Hour special dessert and wine pairings offered at $14 each.  Happy Hour begins at 6 p.m. with a different special each night of the week:

Tuesday:          Fresh Fruit Pavlova and a glass of Bubbly
Wednesday:     Choice of Cheesecake and a glass of Charles Krug Late Harvest Zinfandel Port
Thursday:        Tropical Tease and a glass of Bernardus Sauvignon Blanc; also $20 off select bottles of wine
On Friday and Saturday nights, the Bake Shoppe offers a Reverse Happy Hour from 9 p.m. to midnight featuring any dessert and glass of wine for $14 and all cupcakes or cookies are buy one, get one free.


As fall approaches, new seasonal offerings include gourmet éclairs featuring combinations such as Banana-Nutella or Peach Cobbler and a Turtle Cheesecake with Oreo cookie crust (vanilla bean cheesecake with salted caramel swirled in, topped with chocolate ganache and toasted pecans). October promises creative and festive treats featuring pumpkin, apple, cinnamon and spice to complement their fresh daily, seasonal menu of desserts including cakes, cheesecakes, cake pops, cupcakes, cookies, tarts, and an assortment of their oversized signature macarons in sweet and savory fun flavors. Select vegan and gluten free items are also available, along with a selection of champagne, specialty wines and craft beers in addition to gourmet coffees, teas and sipping chocolate.

11 Apr 2014 04:15 am

Distill has quickly become a Summerlin favorite since opening their doors in late February. Along with a wide selection of house-made cocktails and handcrafted food, VIP Gaming Club, 24 hour service from their friendly staff, extremely popular “Backyard” outdoor space and much more, Distill is happy to announce daily lunch specials. A tasty choice is available, seven days a week, from 11 a.m. - 4 p.m. for Distill’s guests, providing yet another reason that makes Distill the perfect ‘Home away from Home’ local bar. Specials are as follows:


Monday - Chicken Parmesan Sandwich: Breaded chicken breast topped with marinara and provolone cheese on a steak roll with fries, soup or salad. $8.99

Tuesday - Half Sandwich and Soup/Salad: Choice of ham, turkey or roast beef with lettuce, tomato and mayo. $6.99

Wednesday - Pizza: Marinara, Mozzarella or Pepperoni. $8.99

Thursday - Hot Open-faced Breast of Turkey Sandwich: Sliced turkey breast on cornbread stuffing topped with gravy with mashed potatoes or fries. $9.99

Friday - Beer Battered Icelandic Cod filet with spicy Cajun slaw on a toasted brioche roll with fries, soup or salad. $9.99

Saturday - Open Faced Prime Rib Sandwich with crispy onion straws on toasted steak roll with fries, soup or salad. 9.95

Sunday - Meatball Sub with fries, soup or salad. $9.99

04 Apr 2014 03:40 am

Bay Kitchen Bar Set to Take the Hamptons by Storm with Expertly-Prepared East Coast Seafood, Chic and Inviting Indoor/Outdoor seating, Marina Access, and Stunning Sunset Views


Situated adjacent to a marina on the south side of Gardiners Bay, Bay Kitchen Bar (39 Gann Road, East Hampton, NY 11937, 631-329-3663, www.baykitchenbar.com) is the latest venture of successful culinary pursuits from Chef-Restaurateur Eric Miller and partner, Richard Silver. Scheduled to open in May 2014, Bay Kitchen Bar offers the ideal location for Miller’s vision of a picturesque waterside dining establishment where patrons will enjoy sunset views, refreshing cocktails and best “sea-to-table” seafood that local and East Coast suppliers have to offer.

For this new venture, Eric Miller, who will serve as Executive Chef and Partner, is thrilled to welcome his son, Adam Miller, to the family business. Observing Adam excel in the wine program at the International Culinary Center, Miller says: “I thought to myself, ‘it would be great for Adam and I to take this ride together, at Bay Kitchen Bar and for our future projects.’” The younger Miller partner will be responsible for all front of house operations as General Manager and Partner. Adam also founded Waverly & Irving, a line of hand-made, aromatic soy candles set in antique vessels, carried by Bergdorf Goodman and other fine retailers. His experience with antique glassware inspired the use of of vintage candles within the new restaurant’s space. Adam brings with him Scott Rominger (previously of Rafael de Cárdenas’ Architecture at Large), a longtime friend from their undergrad days at Pratt Institute. Rominger co-designed the space with Adam and will serve as the restaurant’s Social Media & Events Director.

Rounding out the team is Chef de Cuisine Keith Rennie (Madison and Main, Nice Matin), who brings his own considerable seafood expertise to the kitchen.

The menu sticks to what Miller and Rennie are best known for: local and East Coast seafood classics. For Bay Kitchen Bar, Miller will rely on his relationships with local clammers, lobsterers, fisheries and other purveyors to source the best possible quality ingredients. These relationships have been fostered for years while Miller was at the helm of Madison and Main, The Catch, Hampton Clam Bake and even The Long Wharf and Carol’s in the 1980s.

Raw Bar menu specialties will include Locally-Sourced Little Neck Clams ($12); Eastern Shore Oysters ($18); Jumbo Shrimp Cocktail ($18); and Hard Shell Maine Lobster ($21), which can be combined for a Small ($43) or Large ($78) Bay Kitchen Raw Bar Platter. Selections of Small Plates, Crudo and Ceviche highlights include Crispy Stuffed Meatballs ($12); Charred Baby Octopus ($18); Lobster Roll Sliders 3-Ways ($19); Local Fluke or Dayboat Scallops Crudo ($14); Local Striped Bass or Montauk Tuna Ceviche ($14), both of which can also be combined in a Tasting portion for $20.

Lighter Salads & Bowls and classic Fish and Shellfish options abound with summer’s fresh vegetable harvest and catches of the day: Corn, Carrot & Pea Chowder ($10); Bay Kitchen Fisherman Soup of Harbor Fluke, Striped Bass and Tuna ($14); Haricots Verts & Feta Salad ($14); signature Homemade Fresh Spaghetti & Baby Clams with EVOO and Fresh Herbs ($24); Handmade Lobster Ravioli ($26); Local Striped Bass with Shaved Spring Vegetables & Spinach ($28); and Dayboat Sea Scallops with Sweet Pea

Risotto & Roasted Pepper Vinaigrette ($28). The Bay Kitchen Lobster ($MP) will be the star entrée, steamed until tender and accompanied by classic Sweet Butter & Shaved Summer Vegetables.

Those with larger appetites will gravitate toward the Crisp and Meat & Poultry sections of the menu. The Bay Kitchen Fish & Chips with homemade tartar sauce ($14) is a value; Fried Fresh Montauk Calamari ($16) and Fried Eastern Whole Belly Clams ($18) are irresistible guilty pleasures. The Spit-Roasted Long Island Duck ($28); Rotisserie Roasted Organic Chicken with crisp Lemon and Thyme Fries ($26); and Black Angus Sirloin Cheeseburger with Sharp Cheddar and Caramelized Onions ($16) show the kitchen is adept with luscious non-seafood options.

Capping off the perfect summertime meal, Desserts include Bay Kitchen Marquis of Chocolate with Pistachio ice cream ($10); Key Lime & Fresh Lemon Meringue Tart ($10) and refreshing Fresh Watermelon Popsicles ($8) or Fresh Berries over Creamy Greek Yogurt ($10).

The 3,000 sq. ft. space, which formerly housed Bostwick’s Seafood Grill, The Boat House and most recently Andrra, will seat approximately 175 total and is arranged for a variety of uses. An open air lounge, spacious bar, luminous indoor dining room and outdoor dining terrace each have a slightly different feel. The venue is perfect for any special occasion, and private bookings will be available by request for any size event. Additionally, a series of public special events is in the works, including clambakes, barbeques and whole animal roasts in Miller’s BBQ smoker. Bay Kitchen Bar will even

have a few guest slips at the nearby marina for those who would like to arrive by sea. Co-designed by Adam Miler and Scott Rominger, Bay Kitchen Bar’s ambiance is deeply rooted in its iconic location. Three Mile Harbor is filled with local fishermen, whose culture has developed since the founding of the town, juxtaposed with an artist community that claimed The Springs as their home in the 1940’s. Bay Kitchen Bar seeks to capture the complex personality that this neighborhood has developed over the years and express it in a clean and modern setting that serves as a backdrop to the mouthwatering cuisine and beautiful harbor sunsets.

A base palette of navy and white is expressed in crisp striped upholstery that creates an undulating sea of patterns throughout the space. Navy blue and teak features were chosen to infuse the space with just the right amount of nautical nuance, which is then balanced by a nude accent drawn from contemporary

fashion. The pale nude tone breathes new life into a classic seaside palette while picking up on undertones of the sunset that will fill the restaurant with bursting colorful rays daily. Vintage silver fade Dorothy Thorpe glassware, reclaimed by Waverly & Irving, will serve as vessels for candlelight to fill the space after sunset. Mirrored tabletops in the lounge will pick up the silver accents and reflect flickering light for dazzling effect.

Hamptonites are sure to flock to Bay Kitchen Bar for the relaxed, chic ambiance paired with unparalleled food and drink in East Hampton. The original location is slated to open in May with plans for more Bay Kitchen Bar locations to rollout across the region. Miller sees this as the next stage and the proudest expression of his culinary heritage.

Bay Kitchen Bar will be open for lunch and dinner service seven days a week from Memorial Day through Labor Day. Limited hours will also be available out of season.

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.

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.

14 Mar 2014 04:11 am

Las Vegas’ finest restaurants will offer value-priced prix fixe meals for a great cause

March 7 through March 14


Celebrating its third year, Spring Las Vegas Restaurant Week returns to provide tourists and locals the opportunity to affordably dine at some of Caesars Entertainment’s most popular restaurants while also helping to end hunger in the Las Vegas valley. Through a partnership with Three Square Food Bank, 10 participating Caesars Entertainment Las Vegas restaurants have prepared specially designed menus at a discounted price in participation of Spring 2014 Las Vegas Restaurant Week.

Restaurant Week will begin on March 7, 2014 and run through March 14, 2014. Guests who take advantage of special Restaurant Week menus will contribute to this great effort with a portion of proceeds from the sale of each menu benefiting Three Square.  For every $1 raised, Three Square provides three meals for hungry children and elderly persons in Southern Nevada.  In addition, participating Caesars Entertainment restaurants have pledged to donate $4-$6 from every meal purchased during this week-long event, meaning guests contribute at least 12 meals to those in need each time they select a Restaurant Week menu.

Since 2007, the Three Square Food Bank has provided more than 2.3 million meals for those in need through Restaurant Week. Since its first time participating in Las Vegas Restaurant Week in 2010, Caesars Entertainment has provided more than 224,000 meals for the community.

All participating restaurants will feature a minimum of a three-course meal. Breakfast and lunch options will be priced at either $20.14 or $30.14. Dinner options will be priced at $30.14, $40.14, or $50.14.  Participating restaurants include:

Mesa Grill, Bobby Flay’s acclaimed flagship restaurant featuring vibrant southwestern cuisine, will offer both lunch and dinner menus. This year’s three-course dinner menu highlights a variety of Flay’s famous dishes such as the Tiger Shrimp and Roasted Garlic Corn Tamale with a decadent corn and cilantro sauce; Coffee Rubbed Filet Mignon with mushroom-Ancho Chile sauce or the Ancho Chile-Honey Glazed Salmon with spicy black bean sauce and roasted jalapeno cream. Lunch and dinner menus are value-priced at $30.14 and $50.14, respectively.  For three consecutive years, Mesa Grill was Restaurant Week’s top Gold Plate Donor, a rewarding achievement for being one of the largest contributors in Three Square’s annual fundraiser.

Rao’s, the authentic Italian experience at Caesars Palace includes a pre-fixed menu with five entrée options featuring the most popular dishes. Guests will have the choice of Uncle Vincent’s Famous Lemon Chicken with charcoal broiled bone-in chicken served in Uncle Vincent’s famous lemon sauce; Beef Lasagna - layers of fresh pasta, beef Bolognese sauce, ricotta, parmesan and mozzarella cheese; Spaghetti and Meatballs, the traditional Rao’s beef, veal and pork Meatball served with marinara sauce; Salmon Harissa, seared salmon over Black Beluga lentils with a Moroccan Spice Harissa Sauce; or Veal Picatta with scaloppini, white wine, butter, caper berries, served with mashed potatoes. The three course dinner menu is set at $50.14.

Payard Patisserie & Bistro, Francois Payard’s French cuisine at Caesars Palace will feature a $30.14 lunch and a $50.14 pre-set dinner menu. The entrees selection will feature a choice of the Pan Seared Fish of the Day with sautéed spinach, saffron potatoes and a Grain mustard sauce or Steak Frites- New York Strip, Beurre Maitre d’ Hotel with French fries will be accompanied by a choice of Signature Payard Wine or Cocktail along with one of various decadent Signature Desserts. The lunch includes a Payard Specialty Mimosa available in six flavors including: peach, passion, orange, grapefruit, red currant and wild hibiscus.

Gordon Ramsay BurGR at Planet Hollywood, Gordon Ramsay’s first burger experience restaurant taking the traditional burger, fries and milkshake comfort food combination to an entirely new level will offer a lunch and dinner menu showcasing a variety of the restaurant’s most popular burgers. The pre-set menu features three courses for $30.14 and includes a choice of Britannia Burger, Southern Yardbird Burger or the famous Chili Dawg, served with theKale Granny Apple Caesar Salad and the Gordon Ramsay dessert staple Sticky Toffee Pudding Push Up Pop.

The New York favorite, Serendipity 3 will be another participating restaurant featuring the Oreo Kiss & Frrrozen Hot Chocolate® Shot, an exclusive version for breakfast, lunch and dinner during Restaurant Week. Rounding out the exceptional list of participants is Gordon Ramsay Pub & Grill, Beijing NoodleNo. 9 and Empress Court at Caesars Palace, Burger Brasserie and La Café Ile St. Louis inside Paris Las Vegas.

For the full list of Restaurant Week participants and menu specifics, visit:


07 Mar 2014 04:30 am

Maude is more than just a restaurant for Curtis Stone. It’s most importantly the name of his beloved grandmother who took him into the kitchen as a four-year-old to help make her prized Yorkshire fudge-a memory more than three decades old that still lingers. It’s the dream harbored and honed during the earnest years-long climb through cooking school in Australia, the kitchen brigades of London and the culinary world beyond. It’s his workshop where the fresh and raw, discovered at their peak, act as muses and are crafted and coaxed into something vividly new. It’s about the consummate host finally having a place to take care of his many friends, both old and new. It’s about finding home, and getting back to what started it all.


“Maude is the culmination of all my life and career experiences. I love restaurants and I thrive in them, and from as early as I can remember it’s always been my dream to open my own. To be able to do so in Los Angeles where I’m raising my family makes this all the more special,” says Stone.

The 25-seat restaurant located in Beverly Hills and marks Stone’s return to his roots as a chef in the professional kitchen.

Now known all over the world for his work as a TV host, entrepreneur and author, Stone began his professional career in his hometown Melbourne, Australia, cooking at the Savoy Hotel following culinary school. From there he moved to London, where he worked for years under the tutelage of three Michelin-starred master chef, Marco Pierre White. Stone worked his way up the line at Café Royal and Mirabelle, before White named him Head Chef at Quo Vadis. During his time in London, Stone was recognized as one of the city’s most promising young chefs. It was here that Stone first caught the attention of television producers, and began his career as one of the most lauded TV chefs in the country and abroad. After publishing several cookbooks and developing his own line of functional kitchenware, Stone knew he was yet another step closer to his next professional act and career goal of becoming a restaurateur.

Drawing inspiration from the chef’s table experience in which traditional menus and ordering are put aside, Maude serves one refined, multi-course tasting menu. This ever-changing degustation menu focuses on one peak seasonal ingredient each month, allowing Stone and his team of cooks to imaginatively take full charge of the guest dining experience, while also exploring and showcasing the true bounty of Southern California’s produce. The inspiration for Maude’s opening menu is citrus, and features such sweet and savory dishes as Spiny Lobster Crudo with brioche, turnip, blood orange and radish; Chicken Terrine with mustard ice cream, lemon and pain perdu; and Lemon Curd with Dulcey crémeux, yuzu sorbet and hempseed.

Complementing the menu is an eclectic selection of bottled craft beers and wine-featuring a range of varietals, styles and regions-served by the glass, bottle or most preferred by Stone, as a paired tasting.

Designed by Bishop Pass (Gjelina Take Away, The Parish, Abigaile) and built by Ramland Construction, Maude evokes the ease and warmth of a home. Anchoring the space is the open kitchen that’s separated from the dining room by a five-seat bar, allowing the aroma and sounds of the evening’s meal being prepared to waft over the room, and for guests to get an up-close look at  cooks busy at work. The aesthetic is an eclectic mix of furnishing and fittings- antique wooden Dunbar chairs, modern leather banquets, butcher block tables, brass metal shelves lined with tchotchkes and kitchenware-reflecting Stone’s well-traveled life and keepsakes from different times and places.

Maude is located at 212 South Beverly Drive, Beverly Hills, CA, 90212. Reservations are available Tuesday - Saturday from 5:00PM - 9:00PM and can be made by calling the restaurant at 310-859-3418. For more information please visitwww.mauderestaurant.com.

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.

23 Jan 2014 06:50 am

Last night, Sunday, January 19, a group of the country’s most acclaimed chefs collaborated on the first “Chefs to the Max” dinner at Chef Rick Moonen’s Rx Boiler Room inside the Shoppes at Mandalay Place and raised a total of $275,799. The dinner was the first of a series to benefit critically injured Las Vegas-based food journalist Max Jacobson. The event featured a cocktail reception, sit-down seven-course dinner with wine pairing, as well as a live and silent auction for 100 guests. One-hundred percent of the proceeds will benefit Jacobson directly to help pay for mounting medical bills as a result of the accident.


Photo Credit: Erik Kabik/ Retna

Chefs in attendance included Megan Bringas, Kim Canteenwalla, Shirley Chung, John Church, Saipin Chutima, Barry Dakake, Susan Feniger, Bobby Flay, Hubert Keller, Thomas Keller, Rick Moonen, Grant MacPherson, Mary Sue Milliken, Bradley Ogden, Luciano Pellegrini, Vincent Pilon, Pino Posteraro, Vincent Pouessel, Joey Romano, Megan Romano, Angelo Sosa and David Walzog.

In addition, Rick Moonen challenged Bobby Flay to a “Kampachi Throwdown.” Moonen prepared a Chili Seared Kona Kampachi with avocado, ruby red grapefruit and yuzu butter sauce; and Flay prepared a Kona Kampachi with Korean red pepper-tangerine glaze with pickled Brussels sprout relish and squab egg. Guests voted and Rick Moonen was announced the winner.

Two days before Christmas 2013, Jacobson was struck by a car while in the crosswalk at Windmill Parkway and Pecos Road as he walked from home to the gym. He sustained severe brain trauma from the accident. He remains in critical condition at Kindred Healthcare.

Jacobson is currently Vegas Seven’s restaurant reviewer. Prior to that, he covered Orange County for the Los Angeles Times for 15 years. He moved to Las Vegas in 1999 to be the lead critic for Las Vegas Life. He has also written for numerous national culinary publications including Saveur and Gourmet. Jacobson recently co-authored “Eating Las Vegas” with fellow food critics Al Mancini and John Curtas.

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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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Official Announcement of Elizabeth Blau & Chef Kim Canteenwalla’s New Westside Dining Experience – Andiron Steak & Sea
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