09 Oct 2014 04:07 am

Making his Strip debut, Steve Martorano’s second Las Vegas location is now open at Paris Las Vegas. In typical Martorano fashion, the popular cook, DJ and cookbook author brings to the new location his signature dishes and his one-of-a-kind entertainment offerings with movies and music, making it a truly unique dining experience.

credit-erik-kabik

Credit: Erik Kabik

Martorano’s at Paris Las Vegas features the classics as well as specialty menu items fans have come to know and love. Menu items include, the signature Eggplant Stack, “Macaroni” including Rigatoni Sunday Pork Gravy, Bucatini Carbonara, Veal Cutlet Martorano and his Famous Homemade Meatballs.

The cocktail menu features an array of classic and sweet cocktails, perfectly complimenting the signature dishes. The Yo Cuz!, named after Martorano’s well-known tagline, is a bold vodka martini adorned with black truffle stuffed olives. Also showcased are the Philadelphia staple Water Ice cocktails, available in cherry, watermelon, lemon or coconut flavors.

Martorano’s at Paris Las Vegas is not only a dining destination, but an entertainment destination as well. Several high-definition televisions can be found throughout the restaurant, showcasing famous scenes from Martorano’s favorite films.

Once the clock strikes 9 p.m., the party begins as the restaurant transforms into Martorano’s Supperclub. With the DJ booth and the state-of-the-art sound system pumping out anything from classic R&B, Disco and slow jams, to today’s Top 40s and Hip-Hop, the center of the restaurant quickly turns into a dance floor, perfect for cutting a rug. The nucleus of the restaurant lies just between the bar and the kitchen in the form of an elaborate Disco Ball chandelier, illuminating and reflecting the multicolored lighting system.

Located along the Le Boulevard portion of the property, Martorano’s features expansive seating areas, including patio dining, and a large elaborate central bar. Reminiscent of Martorano’s original location in Fort Lauderdale, Florida, the sleek black and white décor is the perfect blend of modern with slight touches of the classics, including black and white tiled floor.

Martorano, known as the “Godfather of Italian American Cooking,” started his career as a D.J. and created the first restaurants with D.J. booths in the kitchen. He now blazes a new trail again; this time expanding his brand with his second Las Vegas location and first on the famed Strip. The Paris Las Vegas location is sure to be a celebrity favorite like its Rio sister, which has welcomed notables from the music and sports worlds and big and small screens.

Martorano’s Paris Las Vegas joins the Rio All-Suite Hotel & Casino location as well as Steve Martorano’s other restaurant locations in Atlantic City and Fort Lauderdale. Martorano’s Paris Las Vegas is open for dinner Sunday-Thursday 5 p.m. to 11 p.m., Friday and Saturday 5 p.m. to 2 a.m. For information or to make reservations, please call 702-946-4656.


02 Oct 2014 04:09 am

4084_205x225

WHAT:
Lagasse’s Stadium® at The Palazzo Las Vegas® is teaming up with Anheuser-Busch to host a special five-course beer dinner featuring a selection of Chicago-based Goose Island Brewing Co. beers on Friday, November 14 at 6 p.m. The menu is priced at $55 per person (exclusive of tax and gratuity) and will feature the following pairings*:

Organic Arugula, Pickled Red Onions and Toasted Pecans Tossed in Strawberry Balsamic Vinaigrette with Warm Brie Cheese

Goose Island IPA

Bacon Crusted Swordfish on Apple, Caramelized Onion and Beer Braised Cabbage

312 Urban Wheat Ale

Grilled Salmon on Sweet Corn, Mushrooms and Beluga Lentils with Charred Tomato Sauce

Goose Island Sofie

Herb Roasted Turkey Breast on Focaccia Bread Stuffing with Homemade Cranberry Sauce and Bourbon Mashed Sweet Potatoes

Goose Island Honkers

Apple Crisp with Caramel Sauce and Vanilla Ice Cream

Goose Island Matilda

*Special Menu Subject to Change

WHEN:
Friday November 14; 6 p.m.

WHERE:
Lagasse’s Stadium
The Palazzo Las Vegas
3325 Las Vegas Blvd. South

For reservations, please call 702-607-2665. Must be 21 years or older.


08 May 2014 03:41 am

poppyden_pancakes_sized

What:

Special Bubbly Brunch at Poppy Den by Chef Angelo Sosa to benefit Aid for AIDS of Nevada (AFAN)

When:

Sunday, May 18

11 a.m. to 2:30 p.m.

Where:

Poppy Den

Tivoli Village

440 S. Rampart Blvd, Las Vegas

Reservations:

702.907.5227

Details:

Eat well and do good at Poppy Den’s Bubbly Brunch on Sunday, May 18 to support AFAN. Soak in the sunshine on the spacious garden patio while Chef Angelo Sosa serves up Western-inspired items including grilled steak and eggs, poppy seed pancakes with berries and whipped cream, brioche French toast with vanilla sauce and caramelized bananas and the acclaimed Poppy Burger with French fries. No brunch would be complete without bottomless mimosas, Bloody Marys and bellinis for $18 a person. Ten percent of all food and drink proceeds from the day will benefit AFAN’s client service programs that assist in enhancing the physical health and wellness of the local community they serve.


10 Apr 2014 03:42 am

4084_205x225

Get in the game with Las Vegas-based “Sports X Radio with Ken Thomson” as the local radio show streams live on Yahoo! Sports Radio inside Lagasse’s Stadium at The Palazzo Las Vegas every Monday through Friday from 7-10pm (PST). Teaming up together to create an unparalleled experience for sports fans, guests can be a part of the action as Yahoo! Sports Radio broadcasts live coverage with “Sports X Radio with Ken Thomson” each weeknight.

“As a sports fan, it is personally gratifying to partner with Yahoo! Sports Radio, especially since the Yahoo! Sports app has been my ‘go-to’ source of sports news for years,” said John Caparella, president and COO of The Venetian, The Palazzo and Sands Expo. ” Ken Thomson could not be a better fit for The Palazzo and Lagasse’s Stadium, as he is the definitive expert in meshing sports news with the world of Las Vegas sports betting.”

Lagasse’s Stadium at The Palazzo Las Vegas scores every season with its athletic atmosphere paired with delicious cuisine created by Celebrity Chef Emeril Lagasse. Named “Best Sports Lounge” by Vegas Seven, and one of the “10 Best Sports Bars Across the USA” by USA Today, Lagasse’s Stadium is revered by those who love to eat, drink and watch sports.  With more than 100 HD TVs including a 9 foot x 16 foot main TV, fans never worry about missing the action.  Those looking to make a few friendly wagers can up the ante with The Palazzo Las Vegas’ race and sports book located inside the venue; while the interactive pocketcasino mobile device allows fans to bet on the action as it happens.

“Our commitment to Las Vegas has never been greater,” said Yahoo! Sports Radio CEO David Gow.  “This is a wonderful opportunity to broadcast from the premiere casino on the Strip.”

Sports X Radio with Ken Thomson on Yahoo! Sports Radio will air live from Lagasse’s Stadium on the network and online at yahoosportsradio.com.  Local listeners may also tune in to 720AM on KDWN radio network.  To experience the live broadcast at the venue, guests can call (702) 607-2665 for reservations or visit www.palazzolasvegas.com for more information on special offers.


03 Apr 2014 03:49 am

New Prix-Fixe Menu Features Hakkasan’s Most Eclectic Offerings
From 5 p.m. to 7 p.m. Daily

dim_sum_sized

Satisfy your Cantonese culinary cravings with an enticing prix-fixe meal available at Hakkasan Las Vegas Restaurantinside MGM Grand Hotel & Casino. Celebrated for its modern Cantonese cuisine, the restaurant will offer its new Taste of Hakkasan menu featuring some of Hakkasan’s most eclectic selections, created by Michelin-starred Chef Ho Chee Boon and his team of highly skilled chefs.

Designed to present diners with an innovative way to experience Hakkasan, guests can enjoy the restaurant’s most sought-after dishes in a special three-course menu. Priced at $48 per person from 5 p.m. to 7 p.m., the menu will guide diners on a culinary journey making the evening a truly valuable affair. Highlights include the Hakka steamed dim sum platter; Stir-fry mushroom lettuce wrap; Crispy silver cod with mamit sauce; Spicy prawn with lily bulb and almond along with many more selections. Guests may finish their meal with the Yuzu and mango mousse, comprised of yuzu genoise, mandarin gelée and lychee sorbet. The restaurant’s a la carte menu also will be available.

For more information on how to experience a Taste of Hakkasan at Hakkasan Las Vegas Restaurant, visit www.hakkasan.com/lasvegas or call 702.891.7888.


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’.

dylan_prime_sized1

“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.


13 Mar 2014 04:12 am

KGB: Kerry’s Gourmet Burgers at Harrah’s Las Vegas continues its year-long burger and shake series with this month’s delicious creations, the BBQ Grilled Cheese Patty Melt Burger and Heath Bar Crunch Milkshake.

The BBQ Grilled Cheese Patty Melt Burger is made with an Angus beef patty, sandwiched between two pieces of thick Texas toast, Gouda cheese, cheddar cheese, apple-wood smoked bacon, caramelized onions and mushrooms. The Heath Bar Crunch Milkshake is a toffee and chocolate creation made from homemade Heath Bar ice cream, whipped cream and pieces of the popular candy bar. Burgers are served with fries and are priced at $14, shakes are $6, and the burger and shake of the month combo is $18.

kgb_march

The burgers and shakes to follow are:

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.


06 Mar 2014 04:39 am

Ordering in pizzas for a party probably isn’t going to impress, even if the pizzas are quality fare.  One critically acclaimed gourmet spot in Las Vegas has the answer - taking a custom Napolitano wood-fired brick oven on the road.  They will set up shop in the backyard and turn out favorites for guests such as the Tartufo with black truffle, parimgiano riggiano crema, fontina fontal, roasted cremini and an over easy baked egg.  Using imported Italian ingredients they can serve up three hot and fresh Neapolitan pies every 90 seconds.

delivery-sized

Cost is $500 for the oven and chef plus a per pizza charge, at the same cost as in restaurant menu pricing.  Due Forni’s mobile pizza oven is currently available in Las Vegas, but the pizzas can also be enjoyed in their just opened Austin, TX restaurant or the original Vegas location.

piza_trio_295


27 Feb 2014 04:38 am

What:

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.

When:

Wednesday, March 19

7 p.m.

doubleh

Where:

Double Helix Wine & Whiskey Lounge

Town Square Las Vegas

Cost:

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

Details:

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.


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.

cp-headshot-sized

“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.”


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
  • Gordon Ramsay Brings British Invasion to the Las Vegas Strip With a Double-Decker Bus and Traditional British Sunday Roast
  • 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)

  •  
     

    Polls

    Who is your favorite Chef at Encore?

    View Results

    Loading ... Loading ...