Author: John Curtas

Nicholas Feuillatte Champagne

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ELV and his staff heart Nicholas Feuillatte champagne. We like it so much we thought we’d take a nice, lip-smacking seminar from winemaker Jean-Pierre Vincent — its chief winemaker —  recently.

We heart it so much it’s pretty much our default rosé of choice whenever we’re in a rosé state of mind.

We like it so much we thought we’d give you readers a brief tutorial on how to pronounce this Franc-o-phil-ic lip twister.

It’s NEEK-o-las FOO-ee-yaht.

Got that?

Now go forth, sin no more (do as ELV says, not as ELV does), and drink some.

;-}

Squid Cartilage at ICHIZA

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If you’ve ever had a hankerin’ for a little deep fried squid cartilage — and let’s face it who hasn’t? — then point to the poster on the wall at Ichiza (that doubles as a menu for the place) and get yourself a plateful of the little nippers.

They’re surprisingly good — sorta like popcorn shrimp, only a bit more toothsome — and go quite nicely with a glass of junmai daiginjo sake.

And while you’re at it, grab some oysters in ponzu sauce, some jalopy fried rice, slimy raw wasabi octopus, and a little albacore sashimi, for one of the better Japanese snack meals around town.

Click on the link below to hear why Slapsie Maxie and ELV are so crazy about this place.

ICHIZA

4355  West Spring Mountain Road

Las Vegas, NV 89102-8784

702.367.3151