Forte European Tapas Bar & Bistro

Spain shares not even one inch of border with Bulgaria. But here there is a delicious culinary marriage between the two countries—as well as with Greece, Russia and much of Eastern Europe. You’ll get the idea when you tuck into a Bulgarian mixed grill of kebapche, kufte and karnache sausages, and wash them down with an Astika lager (also Bulgarian).

On the menu, soups, salads and seafood mingle with assorted Spanish-style tapas, while on the flip side, meat, cheese and bread dominate.

The recently redesigned dining rooms transport you to Bulgaria’s capital, Sofia, and beyond with catchy foreign music and a diverse cast of Continental characters sipping exotic infused elixirs and playing backgammon.

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A night for chefs, by chefs

By Xania V. Woodman

The night was Sept. 7, 2001. The culinary community of Las Vegas and beyond came together in a ballroom at the Rio to support one of its own. Napa restaurant’s chef Jean-Louis Palladin had been diagnosed with lung cancer, and it wasn’t looking good. Upon his death just two months later, The New York Times honored Palladin as “a chef’s chef whose boundless creativity and relentless pursuit of the best and freshest ingredients set an example for countless other cooks.” His inspiration lives on today in the lives he personally touched as well as in the culinary scene at large.