Beef is again in the picture this week in a very big way. Surely the most anticipated restaurant opening of the spring is that of Gordon Ramsay Steak, opening at the Paris Las Vegas mid-May. I was given a hardhat tour of the premises, a two-story job connected to the main casino by a “Chunnel,” an actual tunnel-like structure bringing guests from Paris to Ramsay’s England. Once inside, the ceiling is emblazoned with a giant Union Jack, and the menu will boast fare such as shepherd’s pie and a proper fish and chips, as well as prime steaks.
Incidentally, no one in the media or on the Internet seems to be able to spell the chef’s last name. Everyone insists on calling him Ramsey, and I can relate. People often spell my name Jacobsen. Go figure.
There’s more beef, this time 100-percent organic, grass-fed, at Elevation Burger (5130 S. Fort Apache Road, 331-1410). Yep, there is actually a new burger chain, if you can believe that. The patties aren’t that juicy, and the bread is on the sweet side, like a Hawaiian sweet roll, but personally, I love this detail. Perhaps the Arlington, Va.-based chain is onto something. Can this be the next mega chain? Let’s wait and see.
Meanwhile, it’s soft-shell crab week at three restaurants belonging to chef Emeril Lagasse. At the Venetian, Delmonico Steakhouse is doing soft-shell crab sandwiches at lunch and Table 10 in the Palazzo is serving a soft-shell crab with lemon risotto, sweet peas and morel mushrooms for dinner. There are various other crab-based creations at the chef’s flagship, Emeril’s Fish House at the MGM Grand.
Also new is the highly anticipated Chocolate & Spice, pastry genius Megan Romano’s new bakery at 7923 W. Sahara Ave. (527-7772). Romano was the longtime dessert chef at Charlie Palmer’s Aureole, so she’s adept at chocolates, candies and pastries. Eat in, at a small café with cozy tables, or take home. This is a great addition to the scene.
By the bye, I had something sweet this week at Holsteins in the Cosmo, where chef Anthony Meidenbauer never ceases to amaze me with his innovations in the kitchen. He calls it the Candy Store, a $15 dessert extravaganza served on small platforms. It is composed of raspberry gum candies, a creamsicle push-up, a guava ice cream float, a devil’s food cupcake, a blueberry parfait, grape-flavored cotton candy, chocolate-dipped potato chips and root-beer nitro meringues.
Pardon while I nod off into a sugar coma.
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