Dining
The Bar Nut
Review: Velveteen Rabbit
Sisters are doin’ it for themselves at new Downtown watering hole
May 14th, 2013
There’s a new breed of bar in Las Vegas, and I’m hoping it multiplies. Velveteen Rabbit tried to open quietly on May 1, but a few devotees were just too excited to let the moment pass, myself included. So we flocked. I’ve been here three times since, and with each visit I notice a new detail, something that confirms my suspicion that this place is poised for success: the daily punch that keeps me guessing, the latest art added to the walls, the reasonable prices. Read more »
Cocktail Culture
How to Make Tao's Phuket Cocktail
May 14th, 2013
Part Asian inspiration, part tongue-in-cheek giggle over a name that, if pronounced incorrectly, could earn you at the very least an eyebrow raise from your bartender. Read more »
Dining
Special Delivery
Meal-delivery services with a health-conscious twist simplify even the most complicated Las Vegas lifestyles
May 14th, 2013
A growing trend in Las Vegas, health-conscious meal preparation and delivery services offer programs tailored to your diet and delivered to your doorstep. This type of service isn’t new, but here’s the twist: The food is actually delicious. And flavorful recipes (think grilled filet mignon) attract the most discriminating foodies, while respecting their dietary goals. Read more »
Diner's Notebook
Uncork’d Pops its Top, Boulud Greets the VIPs and Ferraro’s at Night
May 14th, 2013
This year’s Vegas Uncork’d culinary weekend was the best to date. I ate a sensational lunch at Border Grill, highlighted by a terrific lobster and crab salad on a fat, griddled corn cake; a world-class dinner at Joël Robuchon at the Mansion, ministered to by the “Chef of the Century” himself; and a perfect bone-in New York Strip at Old Homestead in Caesars Palace. Read more »
Dining
La Comida Offers Solution to Downtown’s Dearth of Dining Options
May 14th, 2013
If the Strip is for tourists, Downtown is for locals. Once-limited, Downtown’s dining options seem to be expanding like the universe, thanks to new entries such as Joe Vicari’s Andiamo at the D, Park on Fremont, Mingo Kitchen & Lounge and the newly minted La Comida—Michael and Jenna Morton’s upscale Mexican joint that ups the ante for quality and, some would say, price point. Read more »
Dining
A New Era for Restaurant Guy Savoy
Introducing, the Krug Chef’s Table
May 10th, 2013
Deep within Caesars Palace, one of the city’s tiniest dining rooms is receiving a huge overhaul. Read more »
Vegas to Get More of Morimoto
Say sayonara to Japonais, hello to Morimoto Las Vegas, set to open in The Mirage next year
May 9th, 2013
Say sayonara to Japonais, hello to Morimoto Las Vegas, set to open in The Mirage next year. Read more »
Mother's Day
23 Ways to Spoil Your Mom on Mother's Day
You can’t spell ‘Mom’ without ‘om’—here’s a little zen for your brunch-planning panic
May 8th, 2013
Scene Stirs
The Long Road to Market and WSWA’s Top Sips
May 7th, 2013
I’m still reeling from all the exciting new products and brands I encountered at the recent Wine & Spirits Wholesalers of America convention (WSWA) in Orlando. Over three days, some 2,300 industry members gathered to pour over new products and services from the more than 300 exhibitors and sponsors. WSWA is the place for new brands to launch and to connect with distributors so that they can make their way around the country, into our local liquor stores and eventually into my glass. Read more »
How to Make Press' Las Vegas Sunset Cocktail
May 7th, 2013
Climate-controlled farmers markets have made eating local (or relatively so) easier than ever—even in the desert. And Four Seasons’ worldwide 100-Mile Cocktail program makes it easy to drink local, too. Containing only ingredients sourced within 100 miles from its properties, the locavore-inspired Las Vegas Sunset cocktail ($15) debuted May 3 along with the resort’s new lobby bar, Press. Bar manager Sanjiv Gupta’s farm-to-glass cocktail is built over crushed ice, and features Las Vegas Distillery’s Rumskey (a sort of rum-whiskey hybrid), farmers-market produce, local honey and a house-made strawberry-rhubarb shrub, a sweetened vinegar-based syrup. Taking a cue from tiki drinks—also available at Press—the cocktail’s layers mimic the wondrous display Las Vegans are accustomed to each night at sundown. It doesn’t get any more local than that. Read more »
