Category: Food

In Case You Missed It – Bloggers Gone Wild! on KNPR

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Click here to hear this morning’s Food Talk on News 88.9 FM – KNPR Nevada Public Radio, wherein Slapsie Maxie and moi interrogate, illuminate, eviscerate, hypothecate and pontificate about various subjects in today’s food and restaurant world.

Today’s topics included:

An interview with uber-restaurant writer John Mariani on his recent trip to Las Vegas;

Local bloggers Mike Dobranski and Jillian Plaster on what, why, how and when they blog about Vegas’ restaurants;

Max and my Top Five Wine Peeves; and

EAT IT OR BEAT IT, where we cross swords over:

Lola’s,

Nero’s Steakhouse, and

El Segundo Sol.

This Just In – FLEUR DE LYS To Close

If you follow ELV on Facebook, you know that a week ago he reported that Hubert Keller‘s Fleur de Lys in Mandalay Bay will close in August, to re-open before the end of the year as a casual, small plates, world tapas bar concept.

The good news is: Hubert Keller (and his chefs and crew) will still be running the new restaurant, and are actively working on said concept and menu as we write this.

The further good news is: Hubert has personally promised Eating Las Vegas that there will be a tarte flambee on the menu, so at least all is not lost, and we have something to look forward to…..(sigh).

The bad news is: This closing is yet another step in the dumbing down of Vegas restaurants — to fit a clientele who doesn’t want to pay for anything more elaborate than burgers, sliders, pizzas, and (god help us) more mediocre sushi. The creeping California casualization of American dining continues, and we fear this relentless trend towards small plates and grazing platters, represents a step away from quality and bodes ill for the future of good restaurants in our humble burg.

But if anyone can make us a fan of another tapas concept, it’s Keller. So an open mind we shall keep.

Some Tasty SIRIO Snaps

Since we ate at Sirio five times before forming the opini0ns that went into the review on the previous post, we thought it would be a shame to let all of our tasty snaps go to waste. So here are a dozen or so of them to further tell the story of Vincenzo Scarmiglia’s food.

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