Dining
Diner's Notebook
Pre-Celine fare and delicious dispatches from Lebanon, Ireland and Greece
March 31st, 2011
The space next TO Republic Bar & Grill was until recently a Brazilian steak house. Now, it’s a Mediterranean restaurant and hookah lounge called Laziza, (9460 S. Eastern Ave., 570-7500), serving high-end Lebanese cuisine. The restaurant belongs to Steve Ramey, who had the highly touted Almaza, and food here is consistently excellent. Read more »
Cooking With ...
Matthew Piekarski
Beso’s new chef works dessert magic
March 31st, 2011
At just 28 years old, Milwaukee native Matthew Piekarski has already worked with some of the biggest names in the business—including Wolfgang Puck, Bobby Flay and Kim Canteenwalla—and since his promotion from executive sous chef at Beso, now reigns as one of the youngest executive chefs on the Strip. Read more »
Dishing
Miso Eggplant Dengaku at Sushi Roku
March 31st, 2011
This spicy appetizer comes with a remarkable close-up view of the Strip’s colorful lights at this modern Japanese restaurant. Read more »
Dishing
Steamed Chilean Sea Bass at Koi
March 31st, 2011
It’s pool season—time to lighten up! Koi Las Vegas is celebrating National Nutrition Month with a Skinny Menu for the month of March, featuring items under 250 calories and cocktails under 150 calories. Read more »
Dishing
Pasta alla Vodka at Brio Tuscan Grille
March 31st, 2011
A twist on traditional penne alla vodka, the Brio version swaps out the penne noodles for delicate pasta pouches filled with creamy Ricotta cheese. Read more »
Dishing
Deep Fried Cookies by Killer Snacks
March 31st, 2011
When Vegas’ Richard Kronen—a.k.a “the Snack Doctor”—rolls up to festivals and parties with his Killer Snacks mobile, heaven isn’t too far away. Frozen Oreos, brownie bites and Nutter Butters (pictured) are battered in Kronen’s award-winner buttermilk pancake mix that has been tweaked with a few secret ingredients. Read more »
Dishing
Aceitunas ‘Ferrán Adrià’ at Jaleo
March 31st, 2011
José Andrés has done it once again, turning a simple piece of food such as a green olive into a dining adventure. These green olives—which Andrés refers to as his Liquid Olives—have become a staple at his fine dining restaurants across the globe. Read more »
Dining
Wicked Good
Cosmo’s buffet has it going on, and on …
March 24th, 2011
Buffets aren’t my thing. So when I fairly rave about the Wicked Spoon, imagine how much you’ll enjoy it. I’ve had breakfast, lunch and dinner in this vast space, and haven’t had to wait in line once. Ironically, this is the only Strip buffet I’d line up for. Read more »
Profile
Bringing Community Together
Project Dinner Table founder Gina Gavan is improving her city, one meal at a time
March 24th, 2011
Gina Gavan is not from a wealthy family that uses charity as a side dish. She’s a self-made philanthropist from Indiana who wants nothing more than to bring Las Vegas closer together. And she’s doing it through delicious, mostly locally grown, organic food. Read more »
Diner's Notebook
They’re pronounced Sen-TRAL, Kom-SAH and Sah-KAY
March 24th, 2011
Superstar chef Michel Richard of Washington, D.C., was in town last week to celebrate his 63rd birthday, and to make a big announcement: He’s opening a branch of Central 24/7, his mega-successful D.C. restaurant, at Caesars Palace, in the space now occupied by what is a glorified coffee shop called Augustus Café. Read more »
