Chef Agez’s Classic Cuisine Reaffirms French Bistro’s Position in Downtown Dining Scene

Plein Sud, the French-themed bistro located in the Smyth Hotel in Tribeca, today announces the appointment of Sebastien Agez as the new Executive Chef. With a solid focus on southern regional specialties, Chef Agez has developed new menus for all areas of service that combine hearty Provençal dishes influenced by the rich and diverse gastronomic heritage of France with moderately-priced bistro fare.

Born in Dunkerque, France, Chef Agez began his culinary career more than 15 years ago as an apprentice in the Corporate Executive Dining Room of Hachette Fillipacchi Presse in Paris, France.  Three years later, he moved on to the two-star Michelin restaurant, L’Amphycles, where he learned consistency and creativity from prestigious culinary artisans. Chef Agez made a bold move to Washington D.C. in 2004, where he applied his uniquely French sentiment to numerous establishments (including Montmartre and Monstrouris) before moving to New York in 2009.

Chef Agez was most recently the Chef de Cuisine at The Lotos Club and has also held posts at Manhattan favorites - Café Des Artistes (under the direction of George Lang), The Russian Team Room and Tavern on the Green. He first partnered with Plein Sud’s owner and acclaimed restaurateur, Frederick Lesort, in 2010 as Executive Chef at another Lesort Restaurant Group Concept -Midtown East Bistro, Matisse. Chef Agez cites Michel Richard and French chef and culinary writer, Georges Auguste Escoffier, with influencing his recipes and techniques and brings his uniquely French sentiment to his new post at Plein Sud.

“Since Plein Sud’s opening a year and a half ago, the restaurant has managed to delight downtown residents with homemade pâté and succulent coq au vin right at their doorstep. There has always been authenticity in the dishes here, but for the first time we have a French chef at the helm bringing a new spirit to our bistro,” said Frederick Lesort, owner. “We have worked diligently to redesign the restaurant’s various menus to offer simple regional cuisine, sustaining food for which France is famed. We welcome current, past and new diners to experience the updated Plein Sud - one that is even more faithful to tradition with dishes crafted to exacting standards, immediately noticeable to the taste.” 

As Plein Sud enters a new year, Chef Agez’s classic French cuisine merges harmoniously with the timeless and traditional Parisian Brasserie décor (designed by AvroKO) and friendly service. The dinner menu includes a choice of hors d’oevures such as homemade Pates and Terrines served with toasted brioche and seasonal preserves, as well as artisanal flatbreads. Traditional fare is appended with the chef’s nightly specials and new dinner menu highlights include:

Duck Confit de St. Vincent de Tyrosse

Fingerling Potatoes / Oyster Mushrooms / Duck Jus

Caramelized Sea Scallops

Pearl Pasta “Caviar” / Saffron Sauce / Herb Salad

Red Beet Tartare

Fourme d’Ambert / Pine Nuts / Chives & Mache Salad

Pot Au Feu

Clear Stew of Briske / Bone Marrow & Vegetables

Braised Rabbit Leg Aux Olives Kalamata

Creamy Truffled Spaghetti / Rabbit Jus

Skate Wing Charlotte

Mango / Capers / Tomatoes / Lemon Butter sauce

Plein Sud Flatbread

Hummus / Merguez / Feta cheese/ Fennel/ Grilled Zucchini & Eggplant

Foie Gras Poele
Figs / Port Wine Sauce & Toasted Brioche

“As the new Executive Chef at Plein Sud, I hope to bring a tireless devotion to this establishment.  My goal is to consistently provide a dining experience that preserves and promotes ingredients, techniques and my French heritage one dish at a time,” said Chef Sebastien Agez. “The new menus are a clear reflection of what I like to cook and I am humbled to have the opportunity to work with a talented group of people who are committed to delivering comfort and quality cuisine that our guests deserve.”

Plein Sud is located at 85 West Broadway at Chambers Street (212-204-5555).  The restaurant is open seven days a week and serves daily breakfast, lunch, dinner and weekend brunch.

Bellagio, recipient of 11 consecutive AAA Five Diamond Awards, is proud to present the 2012 schedule for its exclusive Epicurean Epicenter Series. Guests watch talented chefs prepare their masterpieces and moments later, savor the cuisine paired with wine from the world’s finest wines.

The first six months of the culinary series will explore the talent of renowned Bellagio chefs Julian Serrano, Edmund Wong and Royden Ellamar along with unparalleled wines from remarkable wineries including Siduri, Pisoni, ROAR, Colgin Cellars and Patz & Hall. The remaining events will be released at a later date.

“Bellagio continues to be the culinary leader in Las Vegas,” said Ana Marie Mormando, vice president of food & beverage at Bellagio. “We develop incredible events that showcase the talent of Bellagio’s chefs, in addition to finding wine labels that are among the best in the world. This perfect pairing, along with the passion and commitment to excellence from our culinary team, provides a benchmark for continued success with The Epicurean Epicenter Series.”

Master Sommelier and Director of Wine at Bellagio Jason Smith said, “As part of the Bellagio culture, we deliver extraordinary wines from many of the world’s most sought after winemakers. During The Epicurean Epicenter Series, we take this a step further and enrich our guests with extensive knowledge on the reasoning behind each wine pairing along with presenting once-in-a-lifetime experiences only found at Bellagio.”

The 2012 Epicurean Epicenter schedule of events is as follows:

Art & Wine: A Perfect Pairing - Second Wednesday of every month

Join Bellagio Gallery of Fine Art (BGFA) Director Tarissa Tiberti and Master Sommelier and Director of Wine Jason Smith as they host a creative event that will enhance the mind and please the palate. Art & Wine: A Perfect Pairing is held the second Wednesday of every month, beginning March 14, from 5 p.m. to 7 p.m. and will feature art from BGFA’s new exhibit, “Claude Monet: Impressions of Light,” along with pairings from the Bellagio wine cellar. At 6 p.m., guests will enjoy an interactive wine and art conversation with Tiberti and Smith. Cost is $30 for members and $38 for non-members. Tickets may be purchased by visiting the BGFA ticket counter or calling 877.957.9777.

Pinot Noir with Sensi’s Royden Ellamar - Saturday, February 11

Sustainable cuisine and wine meet in an impeccable menu prepared by Sensi Executive Chef Royden Ellamar and paired with the exceptional Pinot Noir wines of Siduri Wines, Pisoni Vineyards and ROAR Wines.  Hosted by Master Sommelier and Director of Wine Jason Smith this dinner will enlighten and inspire guests.  The event begins at 6:30 p.m. in Tuscany Kitchen and tickets are $195 per person, all-inclusive.

Patz & Hall with Bellagio Executive Chef Edmund Wong - Saturday, March 24

The incredible single-vineyard Chardonnay and Pinot Noir wines crafted by Patz & Hall are showcased alongside the menu created by Bellagio Executive Chef Edmund Wong.  Vineyard owners James and Donald Patz host the event alongside Master Sommelier Jason Smith. The event begins at 6:30 p.m. in Tuscany Kitchen and tickets are $175 per person, all-inclusive.

Colgin Cellars with Chef Julian Serrano - Friday, April 27

Join acclaimed Picasso Executive Chef Julian Serrano on a culinary journey sure to impress even the most discerning of palates with an impressive menu complemented by the exceptionally hand-crafted Cabernet Sauvignon and Syrah of Colgin Cellars.  Hosted by Master Sommelier Jason Smith, Colgin Cellars Owner and Vintner Ann Colgin, this spectacular dinner will be a memorable evening. The event begins at 6:30 p.m. in Picasso and tickets are $325 per person, all-inclusive.

BBQ and Beer with Bellagio Executive Chef Edmund Wong - Saturday, June 30

Bellagio Executive Chef Edmund Wong presents his popular BBQ and Beer event for the third consecutive year.  Guests will enjoy a playful menu paired with a variety of beer for a fantastic summer affair. The event begins at noon in Tuscany Kitchen and tickets are $88 per person, all-inclusive.

Heralded as the home of a wide range of award-winning dining experiences including two AAA Five Diamond restaurants, Julian Serrano’s Picasso and Le Cirque from the renowned Maccioni family, Bellagio’s Epicurean Epicenter series continues its tradition of innovative and immersive experiences.  With the opportunity to learn from a host of award-winning chefs, each event opens the door to a unique Bellagio culinary adventure.  For more information and to reserve seats to these special events visit Bellagio’s Epicurean Epicenter webpage or call the Bellagio Concierge at 866-406-7117.  All offers are subject to availability and guests must be at least 21 years of age to attend.

An Ode to the Super Bowl Viewing Party with a Gourmet Twist

Due Forni Pizza & Wine celebrates its first annual Foodie Bowl on Sunday, February 5 in conjunction with local food blogger Dominic Scali, aka The Vegas Foodie. Foodie Bowl I is a Super Bowl viewing party for people who love food as much as they love football and will feature games and giveaways including bottles of wine, football gear, and food gift certificates.

Guests can kick-off their savory Super Bowl experience with game day gourmet grub items including the Turkey Meatball Sliders, House Made Sausage and Pepper Paninis, Oven Roasted Lamb Lollipops with Fig Vincotto, Prosciutto Cotto and Cheese Calzones, Chicken Piadinas “Italian Quesadillas” and Butternut Squash Raviolis with Pancetta and Walnuts. The full Due Forni menu will also be available. Beverage specials include wine for $5 a glass and all you can drink Peroni for $20. 

Foodie Bowl I takes the gridiron gourmet; the event offers a comfortable setting to enjoy the game while fueling fans’ excitement with scrumptious game day sustenance at an affordable price. Walk-ins welcome, but guarantee a spot by calling 702.586.6500 as space is expected to fill up quickly. Due Forni opens at 11 am on Super Bowl Sunday and full festivities begin at 2:30 pm.

 
Due Forni
3555 S. Town Center Drive, Suite 105
Las Vegas, NV 89135

New luxury brunch offers an array of dishes to soak up and nourish weekend fun

Valentino Las Vegas at The Venetian Resort-Hotel-Casino is happy to announce the launch of an exquisite Sunday brunch experience.  Sunday Brunch, featured weekly from 10:30am to 3pm inside The Grill at Valentino, features an array of traditional and contemporary Italian-inspired culinary delights and refreshing drink specials, courtesy of James Beard Award-winning Chef Luciano Pellegrini.  The Chef, regarded for his award-winning lunch and dinner cuisine, is excited to get into the Las Vegas brunch game.

“We’ve had a lot of guest communication asking us about opening a little earlier on Sunday mornings so we decided to start the New Year off by introducing our take on brunch, featuring some classic dishes with my own personal twist,” says Chef Pellegrini. “With a growing number of convention and hotel guests the past several months, this service will be perfect for hotel guests as well as friends and families looking to enjoy a great meal in a casual but refined atmosphere.”

The menu reflects takes on traditional brunch items, as mentioned above, with Pellegrini’s unique twists.  A few of the signature items include Wild Boar Sausage Scramble (Wild Boar Sausage, Tomatoes, Bell Peppers & Onions), House-Smoked Salmon Omelet (House Smoked Salmon & Dill Sour Cream), Veal & Eggs (5oz Veal Scaloppine Cooked in Butter and Garlic with two eggs any style, served with Rustic Potato Napoleon) and Eggs Benedette (Poached Eggs on Toasted English Muffins with Principe Ham, Hollandaise Sauce, Served with Rustic Napoleon). In addition to these a la carte items, the menu also features a four-course selection priced at $39 per person (excluding tax and gratuity).  Guests can also indulge in Bottomless Bubbles ($15) and Bottomless Bloody Marys ($25), to complement the new brunch menu.

Located inside The Venetian Resort-Hotel- Casino, Valentino Las Vegas is open for brunch every Sunday from 10:30am-3pm. For more information, visit www.valentinorestaurants.com or call (702) 414-3000

Center Bar at New York-New York Hotel & Casino introduces an exciting new cocktail menu filled with libations that offer bursts of flavor. Each new drink selection, priced at $10 for cocktails and $8 for shooters, was carefully created by the NY-NY Beverage team and is handcrafted using fresh ingredients. New cocktails such as The Pomegranate Martini and Jack’s Honey Lemonade now are available in addition to tasty shooters such as the Oatmeal Cookie, Irish Apple and Candy From A Baby, rounding out this enticing, modern menu.

New cocktail menu additions include:
Absolut-ly Grand Cosmo
A New York favorite, this captivating cocktail is made with Absolut Vodka, Grand Marnier, fresh lime juice and a lemon twist.

Ty-Tini
Deliciously light and refreshing, the Ty-Tini is a Ty Ku Citrus Liqueur-based treat. The melons and teas in the liqueur balance the Grey Goose Vodka, fresh lime and club soda.

516 (A.K.A. Long Island Ice Tea)
This robust beverage is mixed with Jim Beam Bourbon, Bacardi Rum, Bombay Gin, Smirnoff Vodka, Pepsi and sweet and sour.

Red Bull Mimosa
Traditionally a morning brunch favorite, this mimosa is given a playful twist with Ketel One Orange Vodka, Red Bull and orange juice.

Acai Berry Mojito
This exotic concoction is a perfect blend of Absolut Berri Acai Vodka, fresh muddled lime and mint, rock candy syrup, cranberry juice, sour and a splash of club soda.

In addition to the specialty cocktails, signature favorites such as the Sunrise Margarita and Brooklyn Sunset Twist are still available.  Bottle service also is available in the lounge.

Center Bar at New York-New York Hotel & Casino
3790 Las Vegas Blvd S
Las Vegas, NV

Affordable Bar Bites, Innovative Cocktails

Photo Credit Andres Aravera

Since the Four Seasons Hotel Miami opened its doors, it’s been a favorite hotspot among Brickellites, downtowners and Miami’s power crowd.  Now, on the heels of its recent grand opening, Edge, Steak & Bar at the Four Seasons Hotel Miami, is launching a new official Happy Hour program.  Available seven nights a week from 3 p.m. to 7 p.m. and beginning on Monday, December 12, Edge’s Happy Hour will feature unbeatable drink specials and delicious bar bites, the perfect combo for some much needed post-work stress relief. 

At the restaurant’s beautiful new marble-topped bar, revelers will enjoy 2-for-1 specials on all wines by the glass, craft beers and cocktails, including premium pours and even Edge’s very-cool signature cocktails. Beer aficionados can relish the interesting choices of beers on tap, including Harpoon UFO White and Monk in the Trunk; and bottled craft brews such as, Cigar City Maduro, Stone Levitation Ale, Fox Barrel Pear Cider and more. General Manager Peter Triolo knows his beverages, and his knowledge and passion are evident in Edge’s cocktail list.  Must-try mixes include a spin on the traditional Sazerac, the Rye & Cane made with oak barrel-aged rum, Bulleit rye, Atlantico private cask, truth creole bitters, agave and Pernod; or the BBQ Collins - Knob Creek bourbon, lemon sour, BBQ bitters, and egg white, topped with Bell’s amber ale and served in a glass rimmed with the restaurant’s house-made BBQ spice blend.  In true mixology style, drinks meant to be served on the rocks come with a solid 2×2 ice cube so that they don’t become watered down.

Looking for something to snack on with your drink?  Edge’s talented culinary team have created $1 a piece “surf n’ turf” bar bites including East Coast oysters with a mojo mignonette and grilled steak skewers. 

Edge, Steak & Bar is located at 1435 Brickell Avenue on the 7th floor lobby of the luxurious Four Seasons Hotel Miami, and serves dinner nightly from 6 p.m. to 11 p.m.  Telephone: (305) 381-3015.

Stephen Hanson’s BR Guest Hospitality Acquires Strip House, The Glazier Group Brand

BR Guest Hospitality has purchased the Strip House steakhouse brand from The Glazier Group, including its New York City and Las Vegas locations, while The Glazier family will retain the Strip House locations in Key West and Naples, Fla., Houston, and Livingston, N.J. With the transition of ownership as of Monday, December 5th, BR Guest Hospitality plans to keep all current systems in place and the over one hundred and twenty employees presently working at the New York and Las Vegas locations. We also welcome the return of Corporate Executive Chef John Schenk, famed meat-man and Buffalo native, who has directed Strip House since 2004, and will join the BR Guest team to spearhead culinary operations for the steakhouse. 

 “The Glaziers have been longtime friends and colleagues of mine, and have built an impressive brand that I am excited to make part of the BR Guest Family. We also look forward to expanding Strip House Restaurants into other key U.S. cities,” said Stephen Hanson, President and Founder of BR Guest Hospitality, which includes neighborhood favorites like Dos Caminos, Bill’s Bar & Burger, Atlantic Grill, and kibō Japanese Grill.

Strip House, which opened in New York City in 2000, is widely considered one of the best steakhouses in the country. With a loyal customer base and following, the restaurants are known for combining perfectly charred cuts of steak with signature, decadent side dishes along with infamous interiors featuring siren-red décor and old-world glamour.  Opened in 2000, Strip House is often credited with introducing the concept of the modern steakhouse by adding a stylish and sophisticated aesthetic stemming from its original Greenwich Village location The double entendre name refers to the restaurant’s signature cut of steak and to the series of early 1900’s Studio Manasse black and white nudes that adorn the walls.

Among Strip House’s accolades, Strip House was named “one of New York’s top steakhouses” by Zagat 2012 and 2011, awarded four stars by Forbes 2011 All-Star Eateries in N.Y., deemed Critics Pick by NY Mag, and dubbed Frommers.com’s choice for “perfectly charred and seasoned red meat”. In 2010, The New York Times reviewer Sam Sifton awarded Strip House two stars and praised it’s evolution since opening a decade earlier, writing: “the food is generally marvelous, the steak often superb.”

As part of the Winter in Venice celebrations at The Venetian and The Palazzo, the resorts welcomed world-renowned chef Mario Batali for a live cooking demo today at the exterior of The Venetian by the outdoor gondolas. Joking that his signature orange Crocs can’t ever come off, Batali stepped on to the ice skating rink and posed for photos with the holiday characters and guests before heading over to the wood burning oven situated on the sidewalk. The large crowd gathered and enjoyed slices of his signature pizza while he gave his cooking tips, including dough should be slowly stretched instead of tossed. Executive chef Zach Allen from Batali’s restaurants inside The Venetian and The Palazzo (Otto Enoteca Pizzeria, B&B Ristorante, and Carnevino Italian Steakhouse) was also on hand to help Batali prepare the pizza and interact with the crowd. Batali also signed copies of his cookbook, “Molto Batali: Simple Family Meals from My Home to Yours,” for lucky meet and greet winners.  

Credit: Michael Hewitt / ImagesOfVegas.com

Batali told the audience, “The quality of your meal is decided when you leave the store and pack your groceries in the back of the car. Fundamentally what distinguishes really great Italian food from mediocre food is the quality of the ingredients. Find stores that will let you taste the salt, the oil and the tomatoes so you can find the food that best suits your particular palate.”

Wishing our loyal readers and their loved ones a Thanksgiving filled with good food, good friends, happiness and prosperity.

April Bloomfield & Ken Friedman have introduced San Francisco-based Sightglass Coffee at The Breslin Bar & Dining Room and The John Dory Oyster Bar. They are the first restaurants to serve the coffee in NYC.

April & Ken were recently introduced to the coffee when they were in San Francisco and thought that why should they serve just one type of coffee when they could offer several, similar to a wine list. The Breslin and The JDOB are using Sightglass Coffee for espresso and French press, while their drip coffee is still Stumptown Guatemalan.

Sightglass is an independent, sibling-owned brand. “Sightglass” is the name for the viewing window in their vintage roaster; it exposes the process of roasting inside of the drum. They emphasize the same transparency in their overall process, as the coffee is traceable from the growers to the servers. 

The Breslin and The JDOB will be using the “Owl’s Howl” blend for all espresso beverages and for the month of November, the “Blueboon Blend” for the French press (the French press offering will rotate).

“Owl’s Howl” espresso blend 
“Tropical fruits and ripe berry dominate the shot coupled with a syrupy, honey-like body, strong floral aromatics, and a crisp apple-like acidity…Look for flavors of pineapple, strawberry, peach & cantaloupe alongside sweet milk chocolate.”�
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“Blueboon Blend” coffee
This is a “well balanced, versatile blend that focuses on celebrating simple flavors of milk chocolate, sweet citrus and stone fruits.”