Spend the Weekend with Daniel Boulud, and Scare Up Some Halloween Cuisine

Chef Daniel Boulud

Chef Daniel Boulud

Unlike some other big names on the door, who pop in only their contractually required number of times a year, it seems like Daniel Boulud has made it a point to actually be in town and regularly involved with DB Brasserie (in the Venetian, 702-430-1235). And you can see just how hands-on he is with his Brasserie Bash, November 14-16. DB Brasserie head sommelier Devin Zendel and special guest Cristophe Grenaille will host a wine dinner November 14 ($150) featuring eight vintages from Chapoutier of France’s Rhone Valley spanning 2004 through 2012 and a five-course menu by Boulud and executive chef David Middleton. Saturday, Boulud keeps it casual with a little book-signing soiree plus Champagne, cocktails and charcuterie from 3-6 p.m.

And if you haven’t had a chance to check out DB’s new brunch menu—which now includes oh-so-French additions such as quiche Forestiere (that’s with wild mushrooms, leeks and Gruyère) or such classic standbys as fluffy Belgian waffles with bourbon Chantilly, spiced pecans and maple syrup—you’ve definitely gotta try it when Boulud is in the house for Sunday’s Big Brasserie Brunch (11 a.m.–2 p.m. Nov. 16) complete with burlesque girls, can-can dancers and a DJ. You’ll definitely find yourself perusing the signature Bloody Mary bar, or indulging in additional bottomless mimosas or Bellinis for an extra $25.

As for this weekend, it’s not only Halloween, but also Dia de los Muertos, and Tacos & Tequila (in Luxor, 702-262-5225) will host a full-on fiesta Friday and Saturday, along with the ladies of Fantasy. Chef Saul Ortiz’s freaky menu includes ghostpepper chicken wings (which could—theoretically as well as literally—scare the shit out of you), creepy quesadillas wrapped in green or black tortillas and Tamales de Terror, including beef barbacoa with red guajillo sauce, seafood with cream sauce and pork chile verde with tomatillo cream.

What else does Halloween bring us? Aside from getting fake vampire fangs stuck in caramel apples, it’s officially time to start dreaming of holiday menus. If you’re up for creating everything from scratch this year, Megan Romano of Chocolate & Spice Bakery (7923 W. Sahara Ave., 702-527-7772) opens her kitchen once again with instructional classes such as pie-making for adults (4 p.m. Nov. 4), featuring seasonal flavors such as Granny Smith apple, vanilla bean-scented blueberry, pumpkin spice and bourbon pecan, and holiday decorating for kids (4 p.m. Dec. 9), which includes cakes and cookie lollipops.

Didn’t think the holidays would creep up again so fast, did you?


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