As can Kip Addotta: After ELV spinaches a long morning, he’s usually busheled, and doesn’t carrot all if he spends some of his hard-earned celery (which he salts away and barley spends) on whatever romaines. If you’re hip to his chive, and and want to ... »
Let’s get a few things straight, shall we? If you love I Love Sushi, you will hate Kabuto. If you like things like “Firecracker” rolls, “Spider” rolls and “Dynamite” rolls, then you should roll right past this sign-less, jewel box on Spring Mountain R... »
The falafel is to die for; the baba ganoush just as good, and those hunk’s o’ skewered meat twice as satisfying as our recent, overpriced t-bone at Craftsteak at at quarter the cost. In other words, you can get all that well-seasoned goodness on Sababa... »
These succulent chunks of lamb are crusted with cumin seeds and herbs, and are so good you won’t want to share any of them. They are so good, wethinks the Kung Fu Chef could teach our Greek relatives a thing or two about spicing this traditional Spring... »
“The cheeses here rival those at Guy Savoy and Joël Robuchon.” – Max Jacobson (writing about the good-not-great selection of cheeses at Morels in SEVEN magazine) In any käse, to make up for taste so bahhhd we Camembert it, we Gjetost thought you’d lait... »
On this, the first day of the year when the mercury tops 100 degrees, we at ELV can think of nothing better than cooling off with an uncommonly smooth, vanilla-rich, satin-like frozen custard from the just-opened CJ’s Italian Ice & Custard on South Dur... »
This just in: Sources tell Eating Las Vegas that David Chang, of Momofuku fame, spent several days last week poking around The Cosmopolitan Hotel and Casino. His stay included some serious discussions about potential spaces available in the hotel. We r... »
If ever there was an example of why the Germans make the best Rieslings on the planet, these two bottles are it. Both are bright, crisp, and tart, with just a touch of sweetness, along with bracing acidity, and hints of that petrol/slate/mineral compon... »
ELV note: As usual, you’ll have to scroll through the video (while understanding the numbers countdown in a reverse fashion, beginning at 41:40 and decreasing numerically (who thinks these things up?)) to the 27:36 mark, to see Kim Wagner and ELV discu... »
At the end of a six course lunch at Weera Thai — in which we were blown away by everything from the beef jerky: …to the spicy shrimp: …to the clams: …to the pad Thai and duck – chef/owner Peter Weera trotted out the hunk o’ hunk o’ burnin’ beef love p... »
ELV doesn’t see the world through the eyes of an eight year old girl, but thinks a bunch of them are probably lining up (and swooning) to be seated by David whenever he appears at the host stand to assist his father/owner Alex Taylor at Due Forni. From... »
The trouble with Las Vegas is, people (tourists and conventioneers mostly) are clamoring for this, basically raw, green bean salad: …these used-to-be-yeasty-but-now-over-baked Parker House rolls: ….this good-but-not-great-steak: ….and some metallic-tas... »
I like the best wine drunk at the cost of others. – Diogenes, the Cynic, 412?-323 B. C. The esteemed British wine writer Jancis Robinson defines the Riesling grape as quite unlike any other: “It is light in alcohol, refreshingly high in fruity acidity,... »
As ELV ponders getting back to work on this overcast day in Sin City, he also cogitates on what Las Vegas was and has become. For a walk around the Planet Hollywood last night revealed that the stench of bad tatts, stupid hair, and biker bar behavior ... »
For our dinero, no one in town does a better croissant or palmier — both of which begin as crumbly, flaky shards, and then magically end in melted, buttery richness on the tongue. The above tasty snap is of the spread we laid out this morning for our w... »
