Fiamma Trattoria at the MGM Grand
September 05, 2003
These days, there are enough star chefs in LVNV to create our own culinary galaxy. But like the red planet, Mars, that is currently shining brighter than the other stars in the Milky Way, a new chef has transplanted his toque who stands out in the cooking crowd. That chef i Michael White, chosen by Esquire Magazine as its Chef of the Year in November 2002.
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The Palm at the Forum Shops at Caesars Palace
July 18, 2003
As locals, we know LVNV is No. 1. There are more hotel rooms on the corner of Trop and the Boulevard then there are in all of San Francisco. Quizno’s No. 1 store is at the Excalibur and No. 2 is at McCarren. So it’s not surprising that the Las Vegas Palm is the No. 1 producer in its firmament, cooking up annual revenues of $11 million. Each chair in the 230-seat eatery produces a delicious $50,000 a year.
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The Steakhouse at Camelot at the Excalibur
June 06, 2003
Since my youngest is 25, I don’t spend much time at the Excalibur. But I’ve found a very adult reason to visit the castle… and it’s not those beefy Thunder from Down Under guys. But it does have something to do with beef: The Steakhouse at Camelot dry ages its own meat. Mirabile dictu! The aging room is right there in the restaurant lobby. You can see the slabs of meat tenderizing before your eyes.
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Trattoria del Lupo at Mandalay Bay
May 16, 2003
Most of the fress to impress eateries in LVNV are pretty pricey, which means us workin’ folk don’t have the bread to enjoy their amazing offerings except on special occasions. So it’s time to howl with joy when a temple of haute cuisine assembles an astonishingly affordable prix fixe menu for the masses.
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Tremezzo and Elements
December 13, 2002
Remember the Wrigley twins who bragged spearmint gum gave you two flavors for the price of one. The Aladdin Resort and Casino borrowed the concept. Diners at Tremezzo, a gourmet Italian restaurant, can also order items from Elements, the hotel’s steak and sushi fine dining restaurant. It’s mix and match to the max.
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