The farther you get off the ground, the old saying goes, the worse the food gets, with airplanes being the prime example. As someone who suffered through the revolving-restaurant craze of the late 1970s (and more than a few horrendous airline meals), I can attest to the accuracy of this maxim. And as someone who had dined at Top of the World several times after its opening in April 1996, I always thought it stood out as Exhibit A among earthbound examples.
Category: Las Vegas Weekly
MUNDO in Las Vegas Weekly
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It’s tempting to call Mundo the most important restaurant to open Downtown in the past 20 years. If it survives, it will almost certainly be hailed as such. If it doesn’t, Las Vegans will only have themselves to blame for not supporting a place pulling out all the stops to impress.
HERBS & RYE – reviewed in Las Vegas Weekly
(ELV note: what follows is our review of Herbs & Rye — published yesterday in the Las Vegas Weekly. Last night we received a call from owner Nectaly Mendoza informing us that the he and his chef had parted company a few days earlier, and that he was eager to find a new direction for his kitchen. We are going to meet him tomorrow to discuss the review and ideas for improving the menu. Would that all restaurateurs were so mature and level-headed… In any event, despite the negativity of the review, we are rooting for Mendoza, and intend to give H & R a second chance, once his new kitchen crew gets squared away.)
When Nectaly Mendoza opened Herbs & Rye late last year—on a forlorn stretch of west Sahara near Valley View—I was a bit put off by its name, which tells you nothing; my hopes took another small plunge when I first entered the place, redone with an on-the-cheap speakeasy look.
Herbs and Rye’s rendition of the classic Moscow Mule made with vodka, lime juice and ginger beer.
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