Author: John Curtas

The Palazzo Restaurants – Part Deux – on Nevada Public Radio

As a public service, and in recognition of the fact that my loyal fans can’t possibly keep up with all of my food reporting venues here in Las Vegas: here is the script for today’s Food For Thought, heard on KNPR-Nevada Public Radio 88.9FM (www.knpr.org). And for you hardworking folks too frazzled and overworked to actually read something, you can click here to hear my commentary.

The Palazzo Restaurants – Part Deux

After skewering some places at our newest mega-hotel last week, I thought I’d report on three places in the Palazzo that I really like. Before I list them, however, I thought a comment was in order about something the designers have done that makes the Big P so much more convenient to locals wishing to drop by for a bite.

 If you recall the nightmare of trying to park in the Venetian – with it’s funereal valet, inadequate spaces, and time consuming trek through the lot and casino to get anywhere – you’ll be happy to know that all flaws have been cured – and sins forgiven – with the design of the underground lot at the Palazzo. With two entrances to it – off Spring Mountain or the Strip – you are deposited within an escalator ride of the main casino floor; where you pop right up in the middle of it; and easily stroll to any one of the twelve or so restaurants surrounding you.

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DJT closes…(sigh)

Joe Isidori, the Executive Chef for the Trump organization called Tuesday to inform me that DJT would be closing immediately, and the concept of the restaurant would be “reworked” to fit better with the economic times.

Whatever DJT becomes it will never be what it once was. For barely four months it’s been bucking the tide of vacancies, foreclosures and recession, and trying to carve a niche for itself as a premium restaurant experience, in an intimate setting, with superior food, that isn’t driven by a casino marketing machine or an absentee celebrity chef.

That it failed is due more to a perfect storm of negative market forces than from anything else. The 1,200 unit Trump International Hotel/Condominium Tower has closed on less than 300 units to date, and the rooms are being rented at 1990 prices, by bargain hunters with no interest in Tasmanian sea trout with yuzu emulsion, roasted jidori chicken with Oregon morels, slow roasted halibut with sweetbreads, or one of the best steaks in town.

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Mexican mediocrity

“The trouble with touring in America is constantly having to eat what everybody thinks is Mexican food.” – Lyle Lovett

Like Lyle, I love it – “it” being real Mexican food. And I love all of you. You know I do. Some of ELV’s loyal readers are good friends. Some of you are restaurant professionals. Others are chefs or winos (in the best sense of the word). All of you are serious foodies and/or lovers of good grub and where to find it. But with all due respect for your impeccable taste in all things culinary, and your prescient recognition of excellence in Las Vegas restaurant blogs/websites, I have a modest, respectful request:

QUIT SENDING ME TO MEXICAN RESTAURANTS BECAUSE NONE OF YOU HAVE A CLUE WHAT MAKES A GOOD ONE!

(Pause here for parenthetical explanation before continuing rant)

At the beginning of the year, Nevada Public Radio asked listeners to e-mail in suggestions for where I should dine and review for the coming twelve months. By a margin of 3 to 1, Mexican restaurants took the cake for places I just had to try “…because it’s new and fresh and the owners are real Mexicans (as opposed to fake Mexicans) and we love it and they make great margaritas and we love everything on the menu and you really need to try it!”

(Return to Rant)

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