Union
Night-lights
O.V.E.R. for O'Connor
January 19th, 2012
Sinéad O’Connor’s off-again-on-again marriage is officially off, Adam Levine parties it up with The Voice Season 1 winner, and a couple of restaurants bidding adieu. Read more »
2011 New Year’s Eve Party Guide
On-Strip Party Dinners
December 22nd, 2011
Dine in style at the Royal House’s chic, Old Vegas-style restaurant the Barrymore with a four-course prix-fixe dinner for $59 and the option of wine pairing for $26. 99 Convention Center Drive, 5 p.m., 407-5303. Read more »
Dishing
Yellowtail Crunch at Union
September 1st, 2011
Light Group executive chef Brian Massie binds diced, fresh yellowtail tuna with Kewpie Japanese mayonnaise, masago (Icelandic “flying fish” roe), crispy fried tempura for texture and S&B La-Yu chili oil. The round fish balls are deposited atop a fried wonton disk to make it finger-lickin’-friendly. Read more »
Diner's Notebook
Show dining at Aria, a tasteful jaunt, a noodle find and the British are coming
August 25th, 2011
If you’ve been hankering to dine upscale at one of Aria’s heavy hitters, there is good news: The resort is offering early evening menus and Viva Elvis show packages in eight of its best restaurants—American Fish, Blossom, Jean-Georges Steakhouse, Julian Serrano, Lemongrass, Sage, Sirio and Union. Read more »
Dishing
Wood-Grilled Lamb Kabobs at Union
June 30th, 2011
Little pockets of heaven, more like. Union executive chef Jeremy Saccardi marinates overnight then skewers fresh boneless Colorado lamb before grilling over hickory and mesquite wood. Read more »
Dishing
Crispy Baked Mozzarella at Union
May 12th, 2011
Officially debuting May 12, Union’s new small-plates menu features seven fun, shareable items, including this ooey-gooey wonder. A generous slab of mozzarella is coated in perfectly salted Parmesan-garlic breadcrumbs and baked until the thin shell can just barely contain the molten deliciousness. Read more »
Diner’s Notebook
A chefly challenge, spicy by request and Union’s new do’s
April 28th, 2011
Food trends are changing more rapidly than ever, making it hard for a chef to remain at the vanguard for more than a generation. But Wolfgang Puck is the exception. He’s a creator, but also an innovator open to new ideas from his talented team. Recently, he challenged five of his chefs to create a new dish, and I was privileged to be included in the tasting, held at Cut in the Palazzo. Read more »
Dishing
Light Group’s Chilean Sea Bass
February 24th, 2011
If you’re a fan of the Patagonian toothfish, you can be twice happy since 1) The marketing folks put their thinking caps on and renamed it Chilean sea bass and 2) it’s handled exceptionally well at four Light Group restaurants: Fix, Stack, Brand and Union. Read more »
Dishing
Veal Sliders at Union
January 6th, 2011
These sliders are as trendy as the restaurant you can find them in at CityCenter. Unlike the original slider, these patties are made of crispy fried and tender braised veal. Read more »
Dishing
Signature Crispy Duck at Union
June 3rd, 2010
Partygoers flock to this trendy restaurant before a night on the Strip to get a taste of this popular dish. The chief ingredients—shredded duck, scallions, and cucumbers—come to the table ready to assemble into tiny pancakes. Read more »
