No one loves to bag on bad Italian like ELV. For twenty years we’ve maintained that you can throw anything on a noodle, smother it with cheap tomato sauce and cheese, and the world (or Americans at least) will beat a path to your door. With a few excep... »
ELV’s love of all things croque is well documented. Whether it’s monsieur, madame, gagnet or novégien, this ultimate ham and cheese sandwich is our preferred way to start the day…although we draw the line at croque bolognese or a Croque McDo. The name ... »
Sometimes, nothing fancy will do. Sometimes, all you’re in the mood for is a simple, crispy, grilled, cheese pizza and some nice, homey, house-made pastas — like a classic fettuccine Alfredo and a meaty spaghetti Bolognese. Sometimes, we forget how sat... »
ELV note: Click here to read this article in its original format, or scroll below to see what Brock, Jim and ELV thought were their top bites of 2011. On the plate, it was a very good year. In revisiting their best bites of 2011, the Weekly food critic... »
Yes, another dry-aged strip sirloin…this time aged for four months and paired with a filet given the same treatment. As good and gamy as it was, we had to admit to SS Executive Chef Doug Bell that we preferred his 50-day wonder — a cut that seemed to h... »
December is turning out to be a busy food month in our depressed city. Dom DeMarco’s has only been open a week and is going great guns. (There was a 40 min. wait for tables on Sunday night.) New York’s Old Homestead is slated to open in Caesars on Dece... »
One of the great things about Las Vegas — hell, just about the only great thing about Vegas these days besides the weather — is how our world wide fame makes it a magnet for talented, successful people, especially in certain creative crafts. Once peopl... »
