Xania Woodman
Senior Editor, Dining, Beverage & Nightlife
Contact: 868-4508 • Email
Originally from New York, Woodman is an impassioned nightlife and beverage writer, editor, and blogger; a proud USBG Nevada member and Cornell Hotelie; and an all-around career carouser, causing a stir in Sin City since 2001. She has written for myriad publications including 944 and the LA Times and appears annually in The Unofficial Guide to Las Vegas (Menasha Ridge Press). Woodman has presided over countless mixology competitions as a judge, including Throwdown With Bobby Flay and she approaches each with an open mind, a fresh palate and a ready pen.
Recent Articles
Strong Brew
Collaboration, expansion and new investments are just the beginning of a huge year for Henderson’s Joseph James Brewery
April 16th, 2013
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Prepping for Project Dinner Table
April 10th, 2013
Chefs, start your burners! Project Dinner Table’s 2013 season kicks off April 20 at Downtown’s Neon Museum with the chefs of the MGM Grand. The first in the annual series of communal, outdoor dinners puts participants at one long table that will wind through the bone yard where Las Vegas history, written in neon, is preserved.
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The Spirit (and Wine and Beer) of Summer Camping
April 10th, 2013
I’m big on crowdsourcing. My Facebook friends—yep, all 3,394 of ‘em!—offer great insight into what’s new, what’s hot in their world and what should be relegated to the fad and meme Hall of Shame. So when I started planning a recent car-camping trip to Valley of Fire State Park, I took a Facebook poll: “What is the spirit, beer and wine of camping?” I asked. More than 41 comments later, I had my answer (and my Klout score had shot up a point or two).
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How to Make the Laundry Room's Coquetier
April 10th, 2013
Among america’s earliest cocktails was Creole apothecary Antoine Amédée Peychaud’s preparation of bitters and Cognac brandy, measured out in little egg cups (coquetiers) in 1838.
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Tao Beach to Launch Sunday Brunch
April 3rd, 2013
The spa and bar area will be transformed with patio tables and umbrellas into an al fresco restaurant, where guests can dive into their waffles and fortune cookie ice cream ($18), Buddha Beach Burger with fried egg and Emperor sauce ($15) or Tao Temple Salad ($12).
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When Wine Attacks, Just the Ticket and Summer’s Gadgets
April 2nd, 2013
sommelier recently commented to me that somms on the whole have a greater understanding of food than chefs do of wine. If that’s true, it’s most evident when food and wine pairings go awry, and that’s also why I’m so proud to announce that Vegas Seven’s own dining critic Max Jacobson has passed his Level One sommelier exam, administered by the Court of Master Sommeliers.
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How to Make Spago's Cane Sour
April 2nd, 2013
Cocktails are not a one-size-fits-all experience. Palates and preferences differ, making one man’s usual is another man’s unusual. In addition to her role as therapist, confessor and matchmaker, a bartender must also learn to be an alchemist, able to transform drinks from sweet to sour and from spirit-forward to refreshing at the drop of a hat to accommodate those preferences.
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Flavored Tequilas in Full Bloom
April 2nd, 2013
Your rum has been coconut flavored since you were your school’s reigning keg-stand champion. When you got your first job, and finally had a little cash in your pocket, your vodka flavor du jour became your calling card—pepper, Mandarin orange, citron, cucumber. And recently, hipster that you are, your whiskey tastes like cinnamon candies, honey, maple syrup or even bacon. So it was inevitable that your tequila would want to get in on the game.
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The Nightclub & Bar Show’s Trends and Competitions
March 26th, 2013
Another year, another Nightclub & Bar Show hangover. Good thing my nightstand is a veritable apothecary of flavored potions purporting to banish the bane of the cocktailian. As I mentioned last week, ResqWater is my latest go-to. But the SoberUp, Faveo, PreFunc and AfterParty are lined up for my next big night. It won’t be long.
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