Pierogi at Nu Sanctuary

This restaurant and lounge is the new hot spot of Town Square. People come to enjoy the Garden of Eden-inspired atmosphere, the cocktails, hookahs and cuisine such as this dish. Pierogi are filled with potato and finished with American caviar and chive crème fraiche below a beurre blanc sauce. $13, Town Square, 527-7851.

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Marc St. Jacques

Marc St. Jacques

By Max Jacobson

It’s hard to miss 6-foot-5-inch Marc St. Jacques, executive chef at Michael Mina in Bellagio. He fairly towers over everyone else on the line in the kitchen. He is French Canadian, as his name might imply, and his appreciation for fresh ingredients began early in life, during summer trips to his grandparents’ farm. He came to the United States at age 19 and earned a degree from the Culinary Institute of America. He’s been cooking for Mina for several years now, and before moving to Las Vegas with his wife last year, he manned the stoves at Mina’s restaurant at the MGM Grand in Detroit.



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