Picasso
Did James Beard Overlook Las Vegas Kitchens?
February 21st, 2013
While it is commendable that they have singled out Picasso for both Best Wine Service and Outstanding Chef (Julian Serrano); Raku's Mitsuo Endo for Best Chef West; and Rao's Nicole Grimes in the Rising Star category, I'd say the Beard people have once again missed the boat. Read more »
Best Maitre d’
Ryland Worrell of Picasso
October 13th, 2011
Worrell is a North Carolinian with a slow, self-assured drawl. He’s 6-foot-3, always impeccably dressed, moves like a trained dancer and has been at Picasso since the very beginning—about 12 years. Read more »
Best Sommelier Deserving of a James Beard Award
Robert Smith
October 13th, 2011
Robert Smith is the Susan Lucci of the wine world. He has been in Las Vegas since 1989 and at Picasso since it opened, has been a finalist for the Beard House’s Outstanding Wine Service an impressive four times, and four times has been passed over. Read more »
Diner’s Notebook
Beard hardware, pumped-up brunch and Señor Frog’s takes a leap
May 19th, 2011
Meanwhile, the Strip seemingly can’t get enough of faux tropical and Mexican places such as Kahunaville, Margaritaville or Hussong’s, and now Phil Ruffin and his team at the TI tell us that the hotel has signed a multi-year lease with the concept Mexican restaurant Señor Frog’s. Read more »
Diner's Notebook
Beard winners, Sedona revised and high-tech ice cream
March 3rd, 2011
Kudos to Vegas’ 2011 James Beard Award semifinalists Saipin Chutima of Lotus of Siam and Mitsuo Endo of Raku (both for Best Chef Southwest), Picasso for Outstanding Restaurant, and its sommelier Robert Smith for Outstanding Wine Service, and finally China Poblano for Best New Restaurant. Read more »
Dining Profile
The Art of Wine
Michael Schwab earned one of the best culinary jobs in the city—sommelier at Picasso—and now he’s working to master it
April 29th, 2010
He didn’t know it at the time, but a lesson Michael Schwab learned at the Culinary Institute of America would change his whole career. “They drill it into your head that you don’t have to be in the back of the house [of a restaurant],” says the New York native who was studying to be a chef. “There is plenty of opportunity in the front as well. It’s not until you get into the real world that you decide what’s right for you.” Read more »
