STRIPPED TO ITS BARE ESSENTIALS
ELV loves many things about Strip House in Planet Hollywood….not the least of which is all the eye-candy on the walls. Taking Morel’s one step further in the soft-core, steakhouse porn department, Strip House features lots of photos of lovely ladies in various stages of undress throughout the restaurant. Morel’s, as you know, prefers eight-foot paintings of gals cavorting in the buff.
Continue reading “STRIP HOUSE on News 88.9 FM KNPR – Nevada Public Radio”
Stuzzichini are small bites or morsels of food served in wine bars throughout Italy. In Venice, they’re called cicchetti (chee-KET-tee) and are there basically to compliment the wine and encourage your thirst for more. Stuzzichini is derived from the verb: stuzzicare, which can mean “to tantalize.”
Continue reading “ONDA RISTORANTE – Stuzzichini + Free Wine!”
This langoustine bisque at Valentino….…is so sweet, briny, packed with flavor and rich-but-not-heavy, that it practically defines what superb Italian cooking is all about.*
It is often featured as a special in the main restaurant and at The Grill at Valentino out front, and when available, is worth a special trip.
It costs $15.
Just thought you’d like to know.
VALENTINO
In the Venetian Hotel and Casino
3355 Las Vegas Blvd. South
Las Vegas, NV 89109
702.414.3000
www.pieroselvaggio.com/valentinolv/
>>>>>>>>>>>>>>>>>>>>>>>>>>>>><<<<<<<<<<<<<<<<<<<<<
* To achieve the intense, langoustine flavor, Chef Luciano Pellegrini. first roasts the heads, tails and shells, then mixes them with a soffritto of carrots, onions and celery, adds water, some tomato, thyme, seasonings, reduces, strains, thickens with a roux, adds a touch of cream, and finally garnishes with the langoustine tails. Simple, yet ethereal.