Dining
Dining
Dishing: Jam Fig Flatbread, Sugar Factory American Brasserie
April 2nd, 2013
Chef Matt Piekarski has rolled out a new menu for the sweet spot located smack dab in the middle of the Strip. Read more »
Dining
Dishing: Chicken Nachos, Rockhouse
April 2nd, 2013
What makes nachos better? Nachos on waffle fries, of course. Read more »
Dining
Dishing: Filet Mignon, RoadRunner
April 2nd, 2013
The most tender cut of beef is no longer reserved for special occasions. Read more »
Scene Stirs
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. Read more »
Cocktail Culture
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. Read more »
Drinking
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. Read more »
Diner's Notebook
The Venetian’s Asian Treasure, ’Cues to Take, and a Pleasing Vegas Uncork’d Preview
April 2nd, 2013
One of our best-and most overlooked-Asian restaurants is Noodle Asia in the Venetian (414-1000). I stopped by during a busy NCAA tournament weekend, and had a table by the panoramic windows facing the sportsbook, watching the frenzied crowds screaming for their teams. Read more »
Dining
Culinary Diversity is Delicious at Newcomer Nosh & Swig
April 2nd, 2013
Steve Piamchuntar—the name is Thai—has quite the imagination. The chef, almost a decade Charlie Palmer’s executive at the Stirling Club Turnberry Place, is putting out some of the most creative cooking in Las Vegas at Nosh & Swig. The cafeteria-like space near Flamingo Road at Pecos Road is equipped with an open kitchen, a sushi-style counter and reflective metal tabletops. After you eyeball this menu, crammed with more than four dozen original dishes, you’re going to ask yourself a question: What the hell is a place like this doing in such a sleepy, nondescript hood?! Read more »
Scene Stirs
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. Read more »
Cocktail Culture
How to Make Scarlet's Take on the Hemingway Daiquiri
It's not that kind of daiquiri
March 26th, 2013
Simply utter “daiquiri” and, surely, visions of frozen, blended nightmares flash before the eyes of any bartender who hangs his hat on his knowledge of the original daiquiri, a hand-shaken union of rum, sugar and lime juice. Read more »
