Archive for the ‘Chefs’
ELV note: Word reached us today of the passing of Jean Banchet – Chicago’s first celebrity chef and one-time operator of the best restaurant in America — on Sunday. Below is a too-brief but heartfelt reminiscence (published last year) of our sole meal at his Le Français temple of haute cuisine, when it was widely considered the ne plus ultra of fine dining in America. (more…)
To be a great chef…
…you need the soul of an artist…
…the discipline of a drill sergeant…
…and the stamina of a bricklayer.
That chef is always at the stoves.
It’s good for you.
It’s as vegetarian or meat-centric as you want it to be.
It’s as spicy or tame as you desire.
It’s open all the time, i.e. throughout the day.
The service is unfailingly sweet and efficient.
It’s got food that isn’t fancy.
In fact, a lot of it looks like this:
Bad taste and Vegas really go hand in hand don’t they?
Looking for anything or anyone with good taste in Vegas is generally a fool’s errand, but this press release from the Wicked Spoon Buffet at The Cosmopolitan Hotel and Casino really takes the cake:
Tomorrow (Thursday, Nov. 7) only, Wicked Spoon at The Cosmopolitan of Las Vegas will be serving several dishes in tribute to Chef Charlie Trotter and his contributions to the food business in the United States. (more…)
Now you will not swell the rout
Of lads that wore their honours out,
Runners whom renown outran
And the name died before the man.
To An Athlete Dying Young – A. E. Housman
Las Vegas’s pizza IQ has increased by cheesy leaps and bready bounds over the past 5 years. Franchised dreck (or Radio City dreck….or even the sadly declined Due Forni drivel) just won’t cut it anymore. Between the seminal slabs of Settebello succulence and the passionate pies of Pop-Up Pizza, true aficionados of artisanal pizzas now have multiple places to go when they’re craving top shelf ingredients displayed on superlative crusts.
The name is made up, contrived by management and conceived by contest — a competition, we were told, among employees to come up with a unique-sounding name. The name is catchy alright, but it also tells you nothing about the establishment. Thus, is the concept, like its cognomen , more than a bit confusing.