Who knew when we woke up early Monday morning such a week was in store for us?
It started with a 6am report on KLAS-TV about Firefly closing “voluntarily” because of “a few reported incidents of food poisoning.”
Our staff immediately smelled a rat (actually p.r. spin, read: poppycock) and prompted ELV to say so on this Website.
From there, things escalated quickly.
Continue reading “Gourmet Vegan Tops Microbial, Macrobiotic Week for ELV”
The first bite is the banquet. – Chinese proverb
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Enough negativity already!
We at ELV are tired of pondering the craven meretriciousness that brings life-threatening food microbes into our digestive systems.
Instead, we should be focusing on the kind of cooking that got us into this gig in the first place.
Food like Pierre Gagnaire’s new Spring menu — containing ingredients so delicious you will think you are eating them for the first time.
Things are improving, food-wise anyway, in our humble burg.
As young Wilburn points out in the previous post, our chefs and restaurants seem to be lifting themselves out of the doldrums. Menus (and cooking) seem more invigorated with passion this year, especially as compared to the last four. The molecular and the avant-garde seem to be fading (although foams are dying a slow, slow death, not fast enough for us) and fifteen course tasting extravaganzas (does anyone call them “degustations” anymore?) appear to be going the way of tasseled menus and tastevins.
One thing that will never go out of style is the well-crafted cocktail…and the list at Herbs & Rye is one of Las Vegas’s treasure troves of luscious libations:
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We at ELV consider a Bucks Fizz or Hemingway daiquiri to be the perfect way to launch (or end) an evening, and owner Nectaly Mendoza deserves major props for finally bringing the steakhouse fare up to something worthy of the cocktails.
After drinking at H&R, it’s an easy jaunt south on Valley View to Flamingo, where all sorts of modern, seasonal Japanese delights await at Yonaka, like this ethereal tempura of shiso leaf:
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