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

To celebrate Craftbar’s 10th anniversary, chef de cuisine Lauren Hirschberg has curated a special three-course lunch prix fixe menu featuring both old favorites and new dishes offered Mon/Jan 16 through Fri/Jan 27 from 12-4pm. 

Photo Credit: Mark Jordan

First course offerings include Craftbar classics like white anchovy bruschetta with confit leek, soft-cooked egg and lemon aïoli and pecorino arancini with spicy tomato and parmigiano. For the main course, guests can choose from favorites including Guinea hen ravioli with chanterelle mushroom and cippolini onion and grilled sardines with fennel and pine nut ravioli. Pastry chef Abby Swain will offer a selection of her specialty desserts for a sweet finish to the meal. 

The celebratory three-course menu is $24/person (plus tax and gratuity). For reservations and more information, please call 212.461.4300.

Craftbar, 900 Broadway, 212.461.4300

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Craftbar 10th Anniversary Winter 2012

First Course
Choice of:
Frisée Salad
Bacon Lardon, Gorgonzola, Poached Egg
Roasted Baby Beets
Goat’s Milk Cheese, Pistachio

Mixed Lettuce
Shallot Vinaigrette

Pecorino Arancini
Spicy Tomato, Parmigiano

Parsnip & Fennel Soup
Maine Crab, Gala Apple

Soffritto Braised Tripe
Anson Mills Polenta, Poached Egg

Field Mushroom & Fontina Bruschetta
Maitake, Trompette Royale, Beech, Piopini, Crimini

White Anchovy Bruschetta
Confit Leek, Soft-Cooked Egg, Lemon Aïoli

Country-Style Rabbit Terrine
Pear Mostarda

Marinated Montauk Squid
Fresno Chili, Niçoise Olive, Fennel

Main Course
Choice of:
House-Cut Spaghetti
Manilla Clams, Pancetta, Mustard Greens, Roasted Tomato

Roasted Hanger Steak
Potato Purée, Caramelized Onion

Guinea Hen Ravioli
Chanterelle Mushroom, Cippolini Onion

Grilled Sardines
Fennel-Pine Nut Ravioli

Braised Pork Belly
Lentils, Carmelized Endive

Roasted Atlantic Salmon
Baby Shitake Mushroom á la Grecque

Veal Ricotta Meatballs 

Pancetta & Fried Egg Sandwich
Red Pepper Relish, Pecorino

Eggplant Panino
Radicchio, Goat Cheese, Piquillo Pepper

Dessert

WHAT:           Executive Chef Rob Moore of Jean Georges Steakhouse at ARIA Resort & Casino will share cooking tips, recipes and more during an online Facebook chat Wednesday, January 18. The one hour chat, the first in a series highlighting culinary talent at ARIA, gives fans and followers the opportunity to learn more about Moore and his cuisine, his culinary background and the latest news from the Jean Georges Steakhouse kitchen.

WHEN:           Wednesday, January 18; 5-6 p.m. PST

WHERE:        ARIA Resort & Casino Facebook Page

PREVIEW:       http://twitpic.com/85sf0j

Dinner will feature dishes inspired by Chef Jet Tila and hand-crafted cocktails

by Modern Mixologist Tony Abou-Ganim

Foodie alert!  Chef Jet Tila and The Modern Mixologist Tony Abou-Ganim are joining food & beverage forces on an incredible pop-up dinner at Origin India Restaurant and Bar on February 8, 2012.  The five-course menu (includes dessert) will feature a variety of authentic, regionally inspired Thai dishes, allowing Chef Jet to showcase his Thai upbringing around the family dining room table.  Each course will be expertly paired with a hand-crafted cocktail by Tony Abou-Ganim, inspired by drinks featured in his book “The Modern Mixologist: Contemporary Classic Cocktails.”  This special dinner will start promptly at 7pm and be served family style - just as they used to do it at Jet’s house. 

Wednesday, February 8, 2012; one seating at 7pm; $65 (plus tax and gratuity).

Origin India Restaurant and Bar
4480 Paradise Road (across from the Hard Rock Hotel) Las Vegas, NV

Dinner reservations can be made via email OriginIndia@langdonflynn.com (please reference Pop-Up Dinner in subject line).

Starting January 15th, chef George Mendes will serve Sunday dinner at ALDEA from 5pm to 9pm. Chef Mendes will prepare two tasting menu options, each changing weekly. The a la carte menu will not be available. Offerings are as follows:

            • Five-course tasting menu: $65 ($90 with wine pairings)

            • Eight-course tasting menu: $95 ($140 with wine parings)

The first dinner will include dishes such as sea urchin with Siberian caviar, poultry gelee and cauliflower; tuna loin and toro with yuzu, sunflower and burdock root; and Scottish red legged partridge with black truffle farce royal, red cabbage and pear. 

ALDEA
31 West 17th Street (btwn Fifth & Sixth Aves)
212.675.7223

Celebrated Iron Chef to Open 11,000-Square-Foot Restaurant at the Oceanfront Resort This Spring

This spring, Iron Chef Marc Forgione will join Revel at its 6.3-million-square-foot beachfront resort in Atlantic City with the opening of American Cut.  The announcement was made today by Revel in partnership with LDV Hospitality, a leading hospitality group headquartered in New York City, and marks Chef Forgione’s first restaurant outside of his Michelin-starred, eponymously named outpost in New York City.  American Cut will pair Chef Forgione’s award-winning, modern and signature take on fine dining with the comforts of the new American steakhouse.

Revel is curating a collection of lifestyle experiences to appeal to enthusiasts of dining, design, entertainment and shopping, bringing a true resort option to the Northeast.  With the addition of Marc Forgione, Revel continues to bring together partners with a strong entrepreneurial spirit and gastronomic talent.  Each culinary partner at Revel has a vested interest in the resort and brings signature style from their regional restaurants in Philadelphia, New York and Washington, D.C.

“American Cut gives me the opportunity to redefine and reset the bar for the American steakhouse experience,” said Executive Chef and Owner Marc Forgione.

The name American Cut is a nod to Marc’s father, Chef Larry Forgione, whose iconic New York City restaurant was called An American Place.  The space will feature approximately 300 seats, an energetic lounge, a grand meat bar and seafood raw bar, two private dining areas and a lively main dining room with stunning views of the Atlantic Ocean. Guests at American Cut can look forward to an indulgent experience driven by Chef Forgione’s passion for locally influenced American cuisine, a sexy and vibrant ambiance and genuine hospitality. Signature items will include his take on the ultimate surf and turf - a show-stopping, 28-day aged, 48-ounce Tomahawk Rib Eye Chop served with his delicate yet fulfilling Chili Lobster dish - as well as his famed Chicken Under-A-Brick dish for two that he also serves at his New York City restaurant. The menu will also feature custom steakhouse cuts and seasonal side dishes accented by Chef Forgione’s critically acclaimed flair.

Brooklyn-based Crème Design will take premium steakhouse dining to the next level by combining modern design with Art Deco accents in an 11,000-square-foot space.  Upon arrival, guests are led toward the bar by a curving exterior glass window set upon a black and white marble floor with stacked grey stone walls and large-scale custom pendant lights. A monumental backdrop of dark stained wood showcases the bar offerings as well as tempers the daylight from the windows beyond.

The grand space of the main dining room will be marked by the symmetry of leather wrapped structural columns with the bar at one end and the open show kitchen on the other. A stunning, sixty-foot glowing plane of light hangs above most of the room onto a mix of booths, tufted leather banquettes and loose tables composed of glossy wood and brass tops arranged over a herringbone wood floor below.  Guests looking to be part of the action can choose a table in the back, close to the kitchen to see first-hand where Chef Marc Forgione and his team are hard at work, perhaps catching sight of the Tomahawk Rib Eye being drawn from the large wood burning oven. A bespoke wine display showcases the extensive bottle selection and runs the entire length of the dining room, while antique brass custom pendants, floor lamps and table lamps bring sparkle to the space at every level.  American Cut will also feature a private dining room fit for up to 60 people.

For the third consecutive year, Chef Marc Forgione has been awarded a Michelin star in the 2012 Michelin Guide for his New York City restaurant that shares his name, making him the youngest American-born chef and owner to receive the honor in consecutive years (2010, 2011, 2012). The restaurant also holds a two-star rating from The New York Times. Prior to opening up Restaurant Marc Forgione, he served as chef de cuisine at BLT Prime, and played a key role in the openings of BLT Fish and BLT Market as well as the Washington D.C., San Juan, Puerto Rico and Dallas locations of BLT Steak. In 2010, he earned the coveted Iron Chef title after winning Food Network’s Next Iron Chef competition.

Revel will be a complete entertainment destination encompassing more than a dozen other restaurants, three nightclubs, private beach club, more than 1,800 guest rooms, retail shops, a 31,000 square-foot spa, two theaters that seat 5,500 and 500 guests respectively and a 150,000-square-foot casino.  It will bring together offerings designed by top performers in daylife, nightlife, theatrical, spa, and experiential programming.

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

This past weekend, Hard Rock Hotel & Casino drew in the crowds who engaged in its New Year’s Absolution - A Symphony of Sounds - a multi-venue, multi-performance experience that allowed guests to exercise their right to party through a number of different channels including entertainment, nightlife and open bar offerings.  The first-ever property-encompassing affair, featuring a diversity of genres from rock and roll, alternative, electronic, hip-hop and more, took place from Friday, Dec. 30 through Sunday, Jan. 1, 2012.  Guests embodied themselves in a weekend of sin one last time before the New Year, which consequently calls for new resolutions, asking for forgiveness of wrongdoings, overall absolution and detoxification of the mind, body and soul. 

On Friday, Dec. 30, fans flocked to Body English for An Acoustic Evening with Corey Taylor*, alternative musician and lead singer of Slipknot and Stone Sour.  Across the casino floor, 2012 Rock and Roll Hall of Fame inductees Guns N’ Roses* rocked out in front of a packed crowd inside The Joint.  In HRH All-Suite Tower, Vanity Nightclub welcomed dance, electro and crossover DJ and reality star Paul “Pauly D” DelVecchio* who spun his famous beats on the turntables. 

Before performing at Vanity Nightclub, Pauly D had dinner with friends at 35 Steaks + Martinis, where he concluded his meal by feasting on the signature King of Desserts.

On New Year’s Eve, Saturday, Dec. 31, Guns N’ Roses once again brought the rock and roll energy to a sold-out crowd inside The Joint.  At Vanity Nightclub, revelers were hypnotized by the beats of DJ Stellar, Richard Beynon and headliner Robbie Rivera*.  Outside at RELAX Bar, which offers a unique panoramic view of the Strip, spectators witnessed an unparalleled display of fireworks at midnight, indicating the official arrival of 2012.

Earlier Saturday afternoon, professional athlete and radio personality Jason Ellis* was spotted enjoying the music memorabilia in HRH Tower, particularly the famous white glove worn by Michael Jackson.  Also that afternoon, actress Holly Marie Combs was seen having a late lunch with a friend at Mr. Lucky’s Café.

On Sunday, Jan. 1, 2012, Grammy-nominated hip-hop sensation Aubrey “Drake” Graham* performed hit singles including, “Headlines,” “Best I Ever Had” and “Successful.”  Singer Michael “Tyga” Nguyen-Stevenson had the crowd going wild as he surprised them by joining Drake on stage.     

He then made his way to Vanity Nightclub where he hosted his official concert after-party.  VIP guests at Vanity included hip-hop artist Wiz Khalifa* and model girlfriend Amber Rose* as well as renowned DJ and producer of the club’s new night, Rude Photo, Felix Da Housecat.

That same evening, John “John 5″ Lowery was spotted in Paradise Tower.

Additional entertainment included Las Vegas’ favorite band, Sin City Sinners, who performed a complimentary show all three nights inside The Lounge.  Roving entertainers graced the casino floor, including artists donned as nuns and priests who handed out Forgiven hangover pills, midgets, clowns, stilt walkers and belly dancers. 

Guests took advantage of the resort’s sinful packages, including the Rockabout Wristband which was valid for open bar at all casino bars on Saturday, Dec. 31.  Limited-time prix fixe menus and specialty dishes were offered at restaurants and lounges such as 35 Steaks + Martinis, Johnny Smalls, Mr. Lucky’s Café, The Lounge across from Pink Taco, LTO and Pink Taco.

With Absolution at Hard Rock Hotel & Casino, revelers journeyed into the New Year amongst an orchestra of hedonism and debauchery of immortal proportions, cleansing their souls as 2012 is delivered.  One weekend, one destination, one helluva’ confession to come.

Dinner will feature dishes inspired by Izard’s “Girl in the Kitchen” and Moonen’s “Fish Without a Doubt”

Rick Moonen, Chef/Owner of Rick Moonen’s rm seafood, is thrilled to welcome Chef Stephanie Izard into his kitchen for a very special “Surf & Turf” dinner benefitting Three Square Las Vegas and Share Our Strength.  The evening will begin at 7pm with a cocktail reception featuring hand-crafted specialty cocktails and champagne served alongside a variety of passed canapés.  Guests will be seated for dinner at 7:45pm and will be treated to a five-course, interchanging meal, which will feature dishes inspired by Moonen’s “Fish Without a Doubt” and Izard’s newly released “Girl in the Kitchen,” which she is promoting as part of her nationwide “Goat Tour” (www.goat-tour.com). Each course will be expertly paired with beer, wine or a cocktail.

January 9, 2012 - cocktail reception begins at 7pm; dinner at 7:45pm

Rick Moonen’s rm seafood, located inside The Shoppes at Mandalay Place, Las Vegas. 

This all-inclusive, limited seating engagement is $150 per person or $175 for VIP tickets which includes an autographed copy of both featured cookbooks.  Additional cookbooks will be available for purchase. Dinner reservations can be made by calling 702.632.9300 or via email Melissa@rmseafood.com (please use SURF & TURF in subject line).

Hello Everyone,

TravelsinTaste is taking some time to focus on dining for the rest of the year.  While we won’t be posting until the new year we will be focusing on the 2012 Editorial Calendar.  If you’d like to see a sneak peek of where we’re eating (like the picture below of fried pizza from Forcella) check out our Facebook page.  Happy and Healthy New Year to All!  Thank you for your continued readership, support and comments - keep them coming!