Vegas Seven

Spago

  • Dish & Tell

    Chocolate Coins and Cocktails at Rosina, Spago’s Final Week and the Winemaker’s Table at Milos

    By Marisa Finetti

    A sweet pairing, the Forum Shops at Caesars says farewell to a restaurant classic, and a tasting trip through Greece on the Strip

  • Dining

    Exit Interview With Spago’s Eric Klein

    By Al Mancini

    The executive chef’s impending departure from the restaurant is at once exhilarating and bittersweet.

  • Dishing With Grace

    Brunch Is the New Black, Go Italian at Hyde and the Return of Booze & Bites

    By Grace Bascos

    Despite its popularity in other big food cities, brunch as a social outlet hasn’t really been a thing for Las Vegas until relatively recently. But increasingly, Valley restaurants are pushing new menus for the meal that spans breakfast and lunch, usually washed down with a bottomless beverage.

  • Dishing With Grace

    Mexican Hot Dogs at the MGM, and a Foodie’s New Year’s Resolution

    By Grace Bascos

    My job doesn’t make it so easy to eat healthy all the time, but one meal I usually have control over is lunch. I’m eating a salad every weekday for lunch. If I’m not making it at home, these are in my rotation (and no, I haven’t looked at the calorie counts, don’t ruin this for me).

  • Cocktail Culture

    How to Make Spago’s Cane Sour

    By Xania V. Woodman

    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.

  • Spago at 20

    By Max Jacobson

    Say what you like about Wolfgang Puck, but the über-celebrity chef—whom I have known since he first came west 36 years ago—is a game-changer.

  • Dishing With Grace

    Agnolotti, Spago

    By Grace Bascos

    The half-moon-shaped pockets are made in-house, with chef Eric Klein using 26 egg yolks in each batch of fresh pasta. The filling might be corn, pea or mushroom, depending on what is in season. They come 15 to an order, drizzled with rich Parmesan butter sauce.

  • Seven Questions

    Wolfgang Puck

    By Grace Bascos

    For a busy man, Wolfgang Puck never appears hurried or troubled. Maybe it’s the grace that comes with one of his original restaurants recently celebrating its 30th anniversary. Maybe it’s the satisfaction of knowing that his 21 fine-dining restaurants have launched the careers of so many other successful chefs. Maybe it’s all the Wiener schnitzel.

  • Dining

    Best Vegetarian Entrée

    There’s a growing number of great meatless dishes in town, but our favorite is Spago’s homemade agnolotti. Chef Eric Klein uses 26 egg yolks in each batch of pasta, which produces about 15 pounds of the half-moon-shaped pockets. The filling might be corn, pea or mushroom, depending on what is in season. They come 15 to an order—they’re available on the tasting menu, but can be procured a la carte if you ask—drizzled with rich Parmesan butter sauce.

  • Unleashing Uncork’d

    By Xania V. Woodman

    Vegas Uncork’d by Bon Appetite weekend is a behemoth, and a hungry one at that. The sixth annual event spans four resorts—Caesars, Bellagio, the Cosmopolitan and Mandalay Bay—and represents a level of cross-casino cooperation rarely seen outside of Restaurant Week.

  • Dishing With Grace

    House-Smoked Salmon Pizza, Spago

    Wolfgang Puck pioneered the California-style pizza, using nouveau ingredients that go well beyond sausage and pepperoni. The smoked salmon pizza has been a mainstay at Spago throughout the years, but it’s not on the menu. A thin-crust pizza is built with crème fraîche and silky smoked salmon, then topped with an only-in-Beverly-Hills twist: caviar and gold leaf. Each bite is worth every penny—all 3,700 of ’em! $27, $37 (with caviar), in the Forum Shops at Caesars, 369-6300.

  • Diner's Notebook

    Pre-Celine fare and delicious dispatches from Lebanon, Ireland and Greece

    By Max Jacobson

    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. We started with a big plate of vegetarian mezze with appetizers like stuffed vine leaves, hummus and baba ghanouj, then progressed to shawarma and kebabs.

  • Eric Klein

    By Marvin Lucas

    Eric Klein has cooked Thanksgiving meals for thousands of people, but has never celebrated the holiday himself. “To be honest with you, during the 15 or 16 years I’ve been in America, I haven’t had the time off yet to do the Thanksgiving,” Spago’s executive chef says. “My wife gets the end of the stick. I told her already, this year on Thanksgiving, we won’t do Thanksgiving on Thursday—it’d not be fair. We’ll do Thanksgiving on Sunday.”

  • Dishing With Grace

    Trio of Tuna at Spago

    Decide which sashimi you like best with this dinner appetizer that suits the whole table. The first selection is Hiramasa with avocado, daikon radish, scallion and yuzu wasabi. The second, Yellowfin sashimi, is served with a crispy rice cake, marinated cucumber and hearts of palm with a soy seviche vinaigrette. Lastly, big-eye tuna tartare is paired with a sesame tuile taco with chili mayo and masago caviar. $25, in the Forum Shops at Caesars, 369-6300.

  • Dishing With Grace

    Choucroute Garnie at Spago

    It isn’t on the menu, but Alsatian chef Eric Klein’s take on the classic assorted sausage and sauerkraut platter is always around (just ask), and it’s simply astounding. There are usually three or four kinds of homemade meats, including weisswurst and smoked pork loin, various mustards and the requisite boiled potato. Don’t plan on windsurfing after you eat a plate. $37, in the Forum Shops at Caesars, 369-0360.

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