If you want a good dessert in a Chinese restaurant, go to a French one. – ELV
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And if you want great Chinese food, go to J & J Szechuan.
Continue reading “J & J SZECHUAN + GUY SAVOY = Only in Vegas”
Category: Chefs
Eat (Don’t Eat) This Now: Birria, Paella and Tres Leches Cake at BORDER GRILL
Chef Mike Minor is whipping up a mean birria (goat stew/soup) these days at Border Grill:
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The word ELV is getting is Chef Mike is getting whole goat carcasses, breaking them down himself, before putting all that kosher goodness into a rich and deeply spicy stew. It’s damn good goat…and a steal at $12/bowl.
Unfortunately, we can’t recommend the paella:
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…as we found it gummy and starchy and not worthy of the generally fine cuisine put out by this Mandalay Bay Mexican.
Fortunately, all was salvaged by the tres leches cake:
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…that was as milky and rich as this cake can get.
Our bill for two was $55 – including a $10 tip – with no booze).
Just thought you’d like to know.
BORDER GRILL LAS VEGAS
In the Mandalay Bay Resort and Casino
3950 Las Vegas Blvd. South
Las Vegas, NV 89919
702.632.7403
LE CIRQUE (New York) Reviewed in The Virtual Gourmet
Seven years into its fourth decade, Le Cirque has seen the American dining landscape change, shake, rock, roll, slide, soar, and come back to the need for a sense of refinement that the restaurant has always represented under the Maccioni family (below), which includes paterfamilias Sirio, his wife Egi, and their sons Mario (far left, who runs the Maccioni restaurants in Las Vegas), Marco, and Mauro, whom I have literally watched grow up and become various reflections of their parents while having each his own style and distinct degree of savoir-faire.
Le Cirque–the circus–is still a daily draw for international celebrities, winemakers, Hollywood stars, even royalty, as it has been from the start. Continue reading “LE CIRQUE (New York) Reviewed in The Virtual Gourmet”