Category: Food

Eat This Now – Dolsot Bibimbap at KOREAN GARDEN BARBECUE

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The Food Gal® is something of an expert on this “stone pot mixed meal” — at least as it exists in Vegas’ Korean eateries —  since she’s tried it in just about every Korean eatery in town. Of all she’s sampled, she loves the nicely arranged vegetables, and the big, ceramic bowl at Korean Garden Barbecue most of all, not least because that ceramic pot provides maximum surface area for caramelization of the steamed rice as it melts against the super-heated bottom and sides.

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Petite Purveyor of Prime

ELV note: The following article appears in this month’s issue of VEGAS magazine. Click here to read it in its original format, or continue reading below…and try not to start salivating for a superior steak.

How Nicole Brisson Handles the Manliest Meat in the World

When you ask to see the chef in most steakhouses, a big, brawny guy appears looking like he knows his way around a side of beef. Not so at Mario Batali’s Carnevino. Instead, a pint-size female walks out looking no bigger than a filet mignon. Nicole Brisson is 5-foot-2 and has talents and responsibilities that make her unique in the world of porterhouses and prime. As executive chef, she supervises the cooking and the (almost all male) staff of 120 employees at what may be the best steakhouse in America—serving what are certainly the oldest aged steaks anywhere, along with authentic eats given the weighty Batali/Bastianich seal of approval. It doesn’t get more exalted than that in the steak or Italian food world.

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Saturday Pot Luck (ELV Gets His Kabobs Konfused)

ELV update: Due to circumstances beyond our control,* we inadvertently called Flame Kebob the Kebab Palace when we posted this on Saturday. We also put the wrong address down. Too many kebab restaurants is our only excuse…making the distinguishing of them difficult when looking through a directory. Complete sobriety would also help when doing such research. ELV regrets the error.

You won’t find a better cocktail in Vegas than the deceptively simple Comme Çi (“like this”) at Comme Ça (“like that”).

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Despite the name, what it really is is a daiquiri with a higher education — it’s baccalaureate coming in the form of a cucumber and fresh ground black pepper garnish. It is elegant and refreshing and oh so sophisticated coming as it does in a very civilized cocktail coup….the sort that Nick and Nora Charles used to imbibe from. While you’re sipping, be sure and order one of Brian Howard’s charcuterie platters, his potted steak tartare (love the raw egg garnish), and an end of the season heirloom tomato salad with tomato sorbet that looks like a tuna tartare and tastes like a wistful, last sense of summer.

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