Wicked Spoon

It’s too soon to say whether the new Bacchanal Buffet at Caesars will unseat Wicked Spoon (now a two-time winner of this category) from its perch. We can say it won’t be easy to top Wicked’s sublime selections of pecan sticky buns and Guinness pancakes at breakfast; assorted salumi, smoked salmon, an imaginative Korean beef salad, and a terrific BLT salad at lunch; and whole legs of lamb, flavorful chorizo-stuffed salmon, beef ribs on the bone and roasted bone marrow at dinner. And that’s not even mentioning the Asian section, where Korean-style kalbi short ribs and dim sum reign supreme. Plus, we just love those individually sized Staub cast-iron pans that many dishes are served in.

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Cocktail Culture


By Xania V. Woodman

Following the kitchen’s lead, Fox Restaurant Concepts beverage manager Mat Snapp is committed to using house-made syrups and infusions at Culinary Dropout wherever possible. “Everything tastes better when you put time, effort and energy into it,” Snapp says. His original creation, Bells & Whistles, actually had its beginnings in the kitchen, at a barbecue festival’s cocktail competition. “I wanted a cocktail that mirrored all the great things about barbecue: some smokiness, some sweetness and some heat.” Simple syrup infused with charred bell pepper and jalapeño does the trick nicely.