Shawn McClain’s Sage may be the most significant restaurant to open in Las Vegas in the past three years. As good as Twist by Pierre Gagnaire is, it is, in the end, a restaurant that challenges the diner. Sage serves up cuisine that is every bit as hyper-delicious and creative, but with a Midwestern sensibility that makes it more approachable for non-foodies as well as curious and demanding gourmands.
Author: John Curtas
Letter of the Week
In response to our earlier review of Terra Rosa, entitled “Anatomy of a Check,” Big Vinnie writes:
Dear ELV,
There ain’t a Tally in Vegas who can cook Tally food. Continue reading “Letter of the Week”
Georgia On My Mind
It is the interplay of black and white that makes Southern food distinctive, the interplay of Western European and West African and Native American traditions. – John T. Edge
Having just completed a week’s stay in northern Georgia (the Atlanta/Athens area) ELV thought he’d share a few tasty snaps of his three most worthwhile meals there. While the Deep South ain’t exactly at the top of the charts when it comes to adventuresome dining, the whole cotton-pickin’ kit-n-kaboodle is much closer to the agriculture that sustains it than we are in our humble burg, and from the down home (Weaver D’s) to cutting edge porcine perfection (Holeman & Finch Public House), the cooks know what they’re doing with the raw ingredients that surround them.