Grace Bascos
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Recent Articles
Roots Rock
It’s all about the garnish! Chef Thomas Keller picks autumn’s awesome vegetable accompaniments
October 25th, 2012
The valley’s modest window of autumn is celebrated in the dishes created by restaurants and chefs committed to seasonal cooking. For Bouchon chef-owner Thomas Keller, fall is all about the harvest.
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Dishing
Salted Caramel Shake, Smashburger
October 25th, 2012
Salted caramel is a gourmet combination that has thankfully been translated to everyday dining.
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Caramel Apple Cheesecake, Grimaldi’s
October 25th, 2012
It’s not fall without some apples, and the best way to have them—we think—is on a stick and coated in caramel.
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Barbecue Pork and Roast Duck Over Rice Combo, Asian BBQ & Noodle
October 11th, 2012
The tiny storefront proudly displays its roasted meats in a case at the counter. Although the luscious barbecue can be purchased by the pound, make a full meal out of it by sampling a few over rice.
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Dishing
Lobster, Cognac and Boursin Cheese Omelet, Sterling Brunch
October 11th, 2012
At $85 a pop, this is classic Sunday brunch can do some damage to the wallet. But consider that the buffet also offers such items as American sturgeon caviar, whole lobster tails and suddenly this signature dish is worth the hefty price tag.
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Wagyu-Style
October 11th, 2012
Following a two-year hiatus, Japanese beef is finally back in American restaurants, and Las Vegas chefs couldn’t be happier.
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Dishing
Steak Pizzaiola, Rao’s
October 11th, 2012
One of Rao’s signature items that has been on its menu since the early East Harlem, N.Y., days, a 16-ounce shell steak is pan-seared to your desired temperature, which ideally is medium-rare to medium.
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Pink Pastries, Grand Café
October 11th, 2012
Pink is October’s signature color, thanks to Breast Cancer Awareness Month. For the third year in a row, Station Casinos presents “Project Pink,” its monthlong initiative to raise money for the Susan G. Komen Foundation.
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Dishing
Taste of Nairobi, Wine 5 Café
October 11th, 2012
Calling itself Kenyan-American fusion, Wine 5 Café also has notes of Indian fare on its menu, thanks to Kenya’s sizeable Indian population.
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Wolfgang Puck
The celebrity chef on Spago’s opening, how veggies are making a comeback and why breakfast really is important—just not to him
October 11th, 2012
For a busy man, Wolfgang Puck never appears hurried or troubled. Maybe it’s the grace that comes with one of his original restaurants recently celebrating its 30th anniversary. Maybe it’s the satisfaction of knowing that his 21 fine-dining restaurants have launched the careers of so many other successful chefs. Maybe it’s all the Wiener schnitzel.
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