Author: John Curtas

“Please Don’t Pee On My Car,” Blowjob Alleys, and Other Tales of the City

WHAT’S WRONG (AND RIGHT) WITH DOWNTOWN LAS VEGAS

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ELV — the man, the myth, the influencer  of public opinion — loves to gasbag about what’s right and wrong about Downtown Las Vegas. As someone who lives and works here (his office is in City Hall, his house a mile to the west), he has had a stake in downtown’s success since 1995 (when said residence was purchased). But rather than continue to bloviate about what we think, we thought it time to get into the belly of the beast, as it were, and hear first hand from folks who live the reality of trying to succeed in this trying environment every day. For purposes of eliciting complete candor, we also thought it best to refer to our subjects by the  skill-set they bring to their jobs — jobs that are fraught with more stress and peril than many of us can imagine. So, for your elucidation, edification and delectation, here they are: the Operator, the Craftsmen, and the Talent: smart, talented interesting folks who are risking it all in hopes of carving out an urban identity for our humble burg:

The Operator

Operating a business on East Fremont Street is no easy matter. There have already been failures (Radio City Pizzeria, Insert Coins, Wild, Itsy Bitsy has apparently already changed hands) and competition keeps getting fiercer. So we sat down with someone who was there at the beginning, and knows where a lot of the bodies are buried, as it were. The picture they painted wasn’t a pretty one.

ELV: You’re not optimistic about the future of East Fremont Street?

TO: Let’s just say I’m cautiously pessimistic.

ELV: What’s the problem? In 25 words or less?

TO: They need to create a niche market and sustain it, and the owners and operators and the City haven’t done that.

ELV: Well, it’s more of a destination now than it was five years ago..

TO: It was hot for a couple of years. Lots of publicity, lots of locals. But the locals all came, looked around and left. Then the parking went to $10. The crowds you see here on weekends are tourists. During the week it’s dead and locals have no reason to come here. I mean, what the fuck are people going to Container Park for? They’re not buying anything. They say to themselves: Why should I drive from Tropicana and Tenaya to downtown? And there are no answers except to drink.

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Letter of the Week – Hardly Charmed by MR. CHOW

http://www.personalchefapproach.com/wp-content/uploads/2014/03/Peking-Duck-1.jpg(Many remain skeptical of the price-to-value benefit of this bird)

ELV note: When he isn’t saving children’s lives, Dr. Mark is a frequent visitor to Vegas and one of our “regs.” He’s also one of those food lovers who eats to live and lives to eat, so his thoughtful opinions are always welcome, even if they happen to disagree with our own, infallible, unimpeachable, invariable finicality. To say he was less than impressed with Mr. Chow is an understatement. To say  that the Mr. Chow Peking Duck Experience might be a tad heavy on the wallet, the waistline and the pretension is something he and I might be able to agree upon. Next time he’s in town, we will have to get a group and go peek in on this Peking duck together. In the meantime, read and decide for yourself.

Dear ELV,

Sometimes, things turn out just as you expect. Sometimes, they can even be far, far worse. I met up with an old friend in town on a recent Friday night. Of course, we were pondering that most important question: Where should we have dinner?

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Enough Already….

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>Sous vide (Face it: everything has the same texture. I don’t give a shit what Thomas Keller says.)

>Salmon anywhere but the Pacific Northwest

>Boneless breast of chicken

>Kale (Admit it: it sucks.)

>Foam anywhere but a Spanish restaurant

>Scallops (They’re everywhere and no matter what a chef does to them, they always taste the same and they’re only on the menu because little old ladies who are afraid of seafood like them. Of course, if they ever saw a fresh one, they’d run away faster than a politician from an ethics board.)

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