32. DUE FORNI
Ingredients matter.
This mantra is in full force at Due Forni and it’s hard to argue with the results. Whether it’s taggiasca olives, San Daniele prosciutto; or true bufala mozzarella, the purity and inherent perfection they possess—much like one-third of the “EATING LAS VEGAS” book — overwhelms the inferior competition to which they are often compared.
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30. EIFFEL TOWER RESTAURANT
Is Eiffel Tower Restaurant getting a little time-worn after fifteen years? Yes. Is it a tourist restaurant? By all means. And do they change the menu about as often as most people change cars? Absolutely. Then why is it one of our precious Top 50?
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ELV note: A quick aperitivo of opinion to whet thine appetite for the flurry of essential eateries to come:
(ELV’s worst nightmare)
A few of our ardent Facebook foodie friends (and we have many of them) have asked why we didn’t make it to Coi, Crenn, Benu or Saison on our just-finished, four-day trip to Frisco.
Our answer is simple (and – with apologies – a bit insulting): The last thing ELV wants or needs at this point in his insatiable existence is to be enslaved for 3+ hours by a team of 30 year old cooks assaulting his senses with dozens of “wildly inventive” teeny-tiny plates of overwrought tweezer food.