14 Feb 2012 04:31 am

ARIA Resort & Casino presents exciting new February Signature Tasting menus at three of its specialty restaurants.  The spectacular culinary offerings, made with rich, seasonal produce and exceptional seafood and steak, highlight masterfully created dishes by the talented chefs at ARIA. 


AMERICAN FISH by Michael Mina:  “American Classics” are updated in this four-course meal created by Executive Chef Sven Mede.  The menu begins with a Dungeness Crab Cake made with meat from succulent Pacific Northwest crabs, which are in their peak season during the month of February.  Also included on the menu are such favorites as Fish & Chips, Shrimp & Grits and Michael Mina’s famous Lobster Pot Pie.  A touch of decadence completes the meal with a Root Beer Float or Bananas Foster.  Menu: $85.

Jean Georges Steakhouse:  Executive Chef Robert Moore has created an exquisite five-course tasting menu highlighting beef from Rangers Valley in Brisbane, Australia. The region’s cooler climate provides a stress-free life for the cattle under the watchful eye of certified Japanese Kobe ranchers, allowing for the production of extraordinary cuts of beef. Chef Moore’s menu features Rangers Valley Angus 300 beef prepared in four cooking styles: Hand-Cut Wagyu Steak Tartare, Charred Chili-Rubbed Angus 300 Rib Eye Skewers, Angus 300 Braised Short Rib and a 21 Day Dry Aged Grilled Angus 300 NY Strip.  The divine JG Candy Bar adds a sweet, finishing touch for dessert.  Menu: $95. 

Sirio Ristorante:  The distinctive cuisine of Tuscany is celebrated with a five-course meal from Executive Chef Vincenzo Scarmiglia. The feast begins with a raw seafood trio of Littleneck Clams, Kusshi Oysters and Branzino Carpaccio.  Next, a flavorful Beet & Mascarpone Cheese-filled Ravioli topped with seasonal black truffle shavings is served followed by pan-seared Porcini-dusted Turbot Fillet and a sumptuous Roasted Pheasant Breast with leg confit.  A warm Lemon Almond Cake brings this magnificent dinner to a close.  Menu: $89.

For more information on the February Signature Tasting menus, please visit the Specialty Dining section of ARIA’s website. Restaurant reservations can be arranged by calling ARIA Restaurant Reservations at (877) 253-5847 or by visiting ARIA’s Concierge desk.

11 Oct 2011 03:36 am

Colicchio & Sons is hosting a wine dinner with the Bret Brothers, young winemakers from Southern Burgundy Tuesday/October 11. 


Both brothers will join wine director Thomas Pastuszak to discuss their wines and executive chef James Tracey will create complementary dishes such as roasted Normandy duck with Tuscan kale, Chanterelles & figs.
The dinner will be at 6:30 p.m. in the private dining room and costs $115 per person (tax and gratuity not included). For reservations, please contact kgardiner@craftrestaurant.com. The full menu with wine pairings is included below.

Bret Brothers Wine Dinner at Colicchio & Sons Tuesday, October 11
1st course
Bret Brothers Macon Cruzilles 2009 Duck and Sicilian Pistachio Pate with Celery Root and Apple
2nd course
Bret Brothers Vire-Clesse La Verchere 2009 Seared Hamachi with Lemon Puree,Chantrelles, Leek and Allepo Pepper
3rd course
Bret Brothers Pouilly-Fuisse En Carementrant 2009  La Soufrandiere Pouilly-Vinzelles Les Quarts 2009  Roasted Hudson Valley Rabbit, Stinging Nettles, Smoked Honshimeji Mushrooms & Baby Leeks
4th course
Bret Brothers Pouilly-Loché Les Mûres 2008  La Soufrandiere Pouilly-Vinzelles Les Quarts 2008  Roasted Normandy Duck, Tuscan Kale, Chanterelles & Figs

Colicchio & Sons, 85 Tenth Avenue (at the corner of 15th Street), (212) 400-6699, www.colicchioandsons.com

17 Dec 2010 08:42 am

Last year we told you about picking up our Buche de Noel from the Payard website for pickup on 12/24.  The year  has been good to Francois Payard.  Although his  Payard Patisserie ended its 12 year run on the Upper East Side in June 2009 he opened his Francois Chocolate Bar on the fourth floor of high end jewelry boutique Mauboussin, the American outpost of the almost 200 year old luxe Parisian jewelry retailer, on 63rd and Madison with more than enough time for Christmas in 2009.  In 2010 he opened Francois Payard Bakery at 116 West Houston Street between Thompson and Sullivan Streets and his latest Francois Chocolate Bar at the Plaza on 1 West 58th Street between 5th & 6th Avenues.  Thus, his multiple chocolate creations including verrines and macaroons, in addition to hot chocolate, cappuccino, coffee, tea and the like live on and proster.  You too can indulge in this chocolate decadence for the holidays at one of the multiple locations.


Last year we ordered our Buche de Noel from the Payard website for pickup on 12/24.  We received a lovely email reminder with a beautiful holiday message.  We gladly went down to Madison and 63rd to stop by the truck and pick up our dessert.


We were skeptical at first, but that skepticism soon turned to ecstasy when we were greeted at the truck by the most pleasant gentleman who handed us our Buche de Noel without further adieu and could not have been more polite!  It came with a Payard Bag and a beautifully photographed Relais Dessert calendar - what could be better (with recipes included) and a special 15% discount on jewelry and watches at Mauboussin.  We thoroughly enjoyed the experience and even though we’ve seen Francois’s creations in other high end retailers, such as Dean and Deluca we remain committed to purchasing through his website - with absolute flawless execution.


If you’d like to read about one of Francois Payard’s other patisseries here’s our listing for Payard Vegas - otherwise, if you’d like you can read our exclusive interview with Francois Payard, or our article about his latest Francois Chocolate Bar on Forbes.

We’re going back to the truck this year and hope you do too!  Thank you Francois!  Happy Holidays!

15 Jun 2010 06:07 am

National Lobster Day, celebrated on June 15, may not be on a traditional calendar, but it does give lobster lovers an excuse to go out and enjoy this delicious treat or even cook up some lobster themselves.
But what exactly is a lobster?

Simply put, a lobster is a crustacean, but not all lobsters are identical. In fact, there are two basic types of lobsters. The first, spiny lobsters, have large antennae and no claws; they’re mostly from California and the Caribbean and are usually eaten only for the tail. The second kind of lobster, clawed lobsters, is the iconic kind that typically comes to mind when you think “lobster.” They come in a smaller European variety and a larger American variety, but both have more meat than their spiny cousins.


Where do lobsters come from?

American clawed lobsters typically come from the east coast of the United States and Canada. The best are from Maine, as Maine lobsters — considered the filet mignon of lobster — are the biggest, meatiest variety of lobster available. More interesting than its geography, however, is lobster’s history, as Native Americans used it as fertilizer for their fields. Before the mid-19th century, eating lobster — now a luxury item — was considered a mark of poverty.

Where can I buy them?
Before you can buy yourself a lobster, someone has to catch it and lobstering has become an important industry in the New England economy. To catch their prize, lobster fishers use one-way traps set in shallow coastal waters. Because lobster supplies are limited, they have to do the catching by hand — no diving and no big machines or mechanical traps. Lobster fishers also can’t always keep everything they catch. They can’t harvest female lobsters with visible eggs, juvenile lobsters, especially large ones (considered healthy breeding stock) or more than allowed by legal local limits.

When lobsters do finally make their way from traps to tanks, you can make sure you have the freshest specimen by looking for live lobsters that come straight from the water-usually within 24 hours. They typically won’t be red like they are when they’re cooked, but rather a greenish-bluish-black on the top and orange below, with bits of blue throughout.


How should I cook lobster?

Lobsters are cooked live and should be cooked the same day they are purchased. You can keep them fresh and live by keeping them covered with a damp cloth in the refrigerator until you are ready to cook them. When you are, you can do it any number of ways. The easiest, fastest and most common is to boil them for about eight minutes per pound. For more tender meat you can steam lobster, and for more flavorful meat you can grill it. Or, to feed more people with less lobster, try stuffing it and baking it.

How do I eat Lobster? 

Because lobster meat is encased inside the hard lobster shell, eating it can seem like an intimidating proposition. Don’t worry, though: It’s easier than it looks.

Start by breaking off the legs, which you can pull off with a twisting motion. Next, tear off the claws, again with a twisting motion. Pull off the small pincher and then, using a nutcracker, break off the tip of the large section of claw in order to get at the meat inside, which you can literally push out with your finger. Avoid the mouth, antennae, antennules and beak, all of which are inedible, and turn next to the tail, which you can twist to separate into two sections out of which you can again push the meat with your fingers. Don’t forget to peel off the top of the tail to reveal the digestive tract, which you should remove before eating the rest of the meat inside.

Sure, eating lobster can be messy-but it’s also delicious.

If you aren’t up for the mess, try out one of the following restaurants to celebrate National Lobster Day:

•1.       The Lobster Roll
1980 Montauk Highway
Amagansett, NY 11930
(631) 267-3740

Hours: Open 7 days a week beginning at 11:30 a.m. for lunch and dinner

Affectionately known as “Lunch” after the enormous sign on the roof, The Lobster Roll is critically acclaimed for its fresh seafood-particularly its lobster. This quintessential summer spot has become a Hamptons icon and is a popular destination for both locals and tourists alike.

•2.       The Lobster

1602 Ocean Avenue
Santa Monica, CA 90401-3212
(310) 458-9294
Hours: Open daily from 9 a.m. to 11 p.m.

The Lobster, set at the entrance of the Santa Monica pier, boasts a seafood menu featuring whole, live Maine lobsters. From each seat in the restaurant and bar area diners can enjoy their lobster while admiring the breathtaking 180 degree views of the Pacific Ocean and the cliffs of Los Angeles.


•3.       Blue Sky

2 Beach Street
York Beach, Maine
Hours: Open for dinner 7 days a week from 5:30 p.m. to 10 p.m.
                  Open for lunch Saturdays and Sundays from 11 a.m. to 3 p.m.

There is no better place to enjoy live Maine lobsters than a coastal beach town in southern Maine. Diners at Blue Sky, situated in the historic Atlantic House Hotel, can find just about any kind of lobster they want, as the restaurant features a separate lobster menu complete with dishes like lobster pizza, lobster bolognese and lobster roll-to name a few.

Whether you opt to stay home or go out on National Lobster Day, get out a bib and some nutcrackers and dig in!

02 Jun 2010 05:00 am

Celebrate Father’s Day at Benoit with a 50% wine upgrade!

On June 20th, Benoit in NYC offers an opportunity to enjoy a fabulous Puligny-Montrachet-Joseph Drouhin 2006 at the price of a Chablis-William Fevre ($95). To celebrate fathers, a 50% wine upgrade will be offered based on dad’s bottle selection.


Save room for dessert. Their pretty, classic raspberry tarte would be a fantastic finish for any occasion. The sweetest treat of all: their pastry chef’s pâtisserie à emporter ($25) for the month of June.   Here’s their recipe:


Pastry Chef Youssef Aderdour
(Servings 8)
8 tbsp cold unsalted butter
½ cup confectionary sugar
5 tbsp almond flour
1 whole egg
Pinch of salt
½ tsp vanilla extract
1 ¼ cup all purpose flour
Almond Cream
4 tbsp unsalted butter, softened
½ cup confectioners’ sugar
12 tbsp almond flour
1 whole egg
1 tbsp all purpose flour
Vanilla Pastry Cream
½ quart milk
1 vanilla bean, halved lengthwise
3 ½ ounces sugar
5 egg yolk
1 ½ ounces pastry cream powder
3 ½ ounces butter


TO MAKE THE DOUGH: Sift the flour, salt, vanilla powder, and almond flour into a large bowl. Using your fingers, work in the butter until the mixture resembles coarse crumbs. Add the egg and finish with the confectionary sugar. Work with your fingers until homogenous and the dough comes together, without overworking the dough. Form the dough into a disk, wrap tightly in plastic wrap, and let rest in the refrigerator for at least one hour. On a lightly floured surface, roll out the dough to fit into an 8-inch tart pan with a removable bottom.

Brush tart pan with butter. Press the dough into the pan and cut until trim with the edges.

TO MAKE THE ALMOND CREAM: Preheat the oven to 320 degrees Fahrenheit. In a food processor, start to turn the butter. Add sugar, flour, and egg. When everything is evenly combined, spread the almond cream over the dough. Bake for 35 minutes or until golden brown. Remove from the oven and cool.

TO MAKE THE VANILLA PASTRY CREAM: Split and scrape the vanilla bean. Add it to the milk along with the seeds. Scald the milk (discard the vanilla bean just as mixture reaches boiling point). Mix egg yolks, sugar, and pastry cream powder. Stir while adding some of the vanilla-infused milk to the yolk mixture and then pour everything back into the remaining hot milk (remove the vanilla bean). Return to medium heat, and whisking constantly, cook until thick, 3 to 5 minutes. Stir in the butter. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until cool, about 2 hours.

Spread the vanilla pastry cream on the already baked sweet shortcrust pastry. Arrange as many fresh raspberries as needed in an even, decorative pattern over the vanilla pastry cream. Let sit for 10 minutes before serving.

06 May 2010 05:11 am


Hash House A Go Go and patrons celebrating Mother’s Day.


Hash House A Go Go will feature Mother’s Day Brunch specials ranging from $8.50 to $22.95 in addition to the mouthwatering regular menu items. The specials include:

  • Roast Chicken “Betsy” (Benny) - a fresh split biscuit with spinach, mushrooms and house roasted chicken topped with scrambled eggs and trimmed with basil pesto cream, all served with griddled mashed potatoes and fresh fruit. Add a glass of bubbly for just $5.
  • Sally’s “Wild Child” Mushroom Hash - Portabello, shitake, enoki and oyster mushrooms; fresh shaved corn; asparagus; sundried tomato; and queso fresco on crispy potatoes with eggs, fruit garnish and a buttermilk biscuit.
  • Mango - Peach - Cinnamon Pancake served with whipped cream.
  • Mama Margie’s Brunch Favorite - salmon stuffed with shrimp and served on corn mashed potatoes, all topped with sundried tomato basil cream.
  • Stella’s Shrimp Quesadilla - flour tortilla filled with scrambled eggs, sautéed shrimp, market tomato, brie cheese and griddled mash, all topped with basil pesto cream.


A special drink menu will also be available, including tasty treats such as blueberry margaritas, Gruet Rose sparkling wine and strawberry brambles, among others. Limited reservation times will be offered at the Sahara location from 7:30 a.m. to 9 a.m. and 1:30 p.m. to 3 p.m. and at the Imperial Palace location from 7:30 a.m. to 9 a.m. and 1:30 p.m. to 5 p.m. All other times will be first come, first served. For reservations or inquiries, please call the Sahara location at (702) 804-4646, the Imperial Palace location at (702) 254-4646 or visit www.hashhouseagogo.com.


Sunday, May 9, 2010

7:30 a.m. to 3 p.m. Brunch specials available at Sahara location

7 a.m. to 5 p.m. Brunch specials available at ImperialPalace location


Both Hash House A Go Go locations:

6800 W. Sahara Ave.

Las Vegas, NV 89146

Inside Imperial Palace

3535 Las Vegas Blvd. South

Las Vegas, NV 89109

26 Apr 2010 08:08 am

Because everyone loves a bargain — especially when that bargain’s exclusively for them! — TravelsinTaste.com has sought out the very best discounts, deals and promotions for its readers. Good at hotels, spas, restaurants and more, they’re a surefire way to get the royal treatment you deserve when you’re traveling, whether you’re on the road for business or pleasure. Be sure to check back often for new deals in your favorite cities, as we’ll be updating these listings regularly. And trust us: Because these offers have been designed exclusively for you, you won’t want to miss out on a single one!  Check out our latest in New York, Vegas and South Florida!

 Cheers!  Your Friends at TravelsinTaste.com


23 Apr 2010 09:20 am

Everyone loves a special occasion.   Now, Mom’s is coming up We’ve scoured our favorite restaurants in search of their special Mother’s Day menus, which we showcase in our Special Events sections (NYC, Vegas, South Florida, etc.) for your convenience, in an abridged version of our traditional listing format. Check back often; we’ll be posting new menus regularly for all those special occasions. Taste and Enjoy!


18 Apr 2010 02:24 am

NYC Grows at Union Square:  A Delicious way to honor Earth Day.

As part of Earth Month, Rouge Tomate will take part in NYC Grows at Union Square on Sunday, April 25th, a fun full day event showcasing healthy living, gardening, tree planting and of course sustainable cooking.   Stop by the Farm to Fork Pavilion in the southwest quadrant of Union Square, where Rouge Tomate will greet you with samples, recipes and nutritional information from 10:00 am to 4:00pm. Jeremy and James will also each be conducting cooking demos on the main stage at 1:30PM and 3:30PM respectively. So come by and support your local restaurant, your local gardener, your local city, and your local taste buds.


16 Apr 2010 03:53 am

The Loire Valley: The Next Stop in our Wine Dinner Series


On April 19th, Route Tomate’s Wine Dinner series continues with a focus on the wines of the Loire Valley.

Explore the extraordinary diversity of the region’s offerings, from red to sparkling to sweet. The evening will be hosted by our Wine Director Pascaline Lepeltier who proudly welcomes winemakers from the area where she grew up. 

Enjoy a 4-course dinner while tasting wines produced in one of the world’s most prominent organic wine growing regions.  

Thierry Michon of Domaine Saint Nicolas - Fiefs Vendeens Michel & Nathalie Delhommeau - Muscadet Nicolas Ganichaud of Domaine de la Fruitiere - Muscadet Marion Venet of Louis de Grenelle - Saumur Jerome Billard of Domaine de la Noblaie - Chinon Jean-Francois Merieau -Touraine Bertrand Michin of Claux Delorme - Valencay Laetitia Gendrier of Domaine des Huards - Cheverny/Cour-Cheverny.

To be part of this tasting adventure, just call the restaurant at (646) 237-8977 and reserve a seat.  The evening begins with a 6:30pm wine reception followed by a  7:30pm seated dinner.  Seats are $95 per person plus tax and gratuity.

Up Next:
May 11th - Dashe Cellars of Sonoma County hosted by winemaker Mike Dashe.

Next Page »

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