Dear ELV,

My two addictions in life include 1) yoga and 2) reading your blog. A friend introduced to www.eatinglv.com only a few months ago and I am hooked. I am constantly checking the site for new updates to see what words of wisdom and tasty photos have been posted. Really its more like an obsession. I enjoy reading every one of your entries and appreciate all the places you are giving exposure too. There are tons of places I never heard of and some I never had any real desire to try until I read about them on your site, now I am trying places all over LV, you could say you have a hand in stimulating the economy- at least on the restaurant side. I also like the history you provide on the places and the info on the chefs. And as one recent commenter wrote, I too appreciate a good snarky review. Thanks for having this awesome blog, it is always a highlight of my day to read on your site.

Last week I went back to my roots to visit my dad and his girlfriend, Ellen, at none other than the Jersey Shore. When we didn’t have an incredible meal dining out I had the privilege of feasting on Ellen’s amazing cooking. It was definitely a great week. The NJ restaurant highlight was a little place called Casa Solar. If you ever find yourself in Belmar, NJ and want some tender fall off the bone guava glazed baby back ribs or want perfectly cooked salmon stuffed with crab meat mounded so high you would think there was a softball hiding in there, head to that place.

On Sunday we also went to the city and had dinner at Becco. Such energy that place has and what a meal. This photo is of Ellen and me with her $28 4″ thick pork chop. There were four of us, we had two bottles of wine and ate like kings all for less than the recent dinner my husband and I had at Carnevino, but maybe that’s not saying much…

In closing I would also like to volunteer my dining companionship services. If you ever need another person to fill your party I would jump at the chance!

Thanks again for your great postings, delicious photos and awesome alliterations.
Your natural nabob of nascent nimiety,

Natasha

ELV responds:

Dear N5th,,

Flattery, like a good Burgundy, will get you everywhere with ELV, especially when coming from a beautiful woman. Unfortunately, the presence in your life of a husband (no doubt named Boris), gives ELV pause, especially when contemplating a delicious life with you of  Jersey Shore days and 4″ pork chop nights. So, for the time being, let us continue to admire one another from afar.

Porcine-ly yours,

ELV

Dear ELV

I booked a room at the Mandarin for a few days to check out the scene again. Twist was very good and you would be happy to know MoZen was packed for dinner Monday and Tuesday night.

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ELV note: Once we announced the impending closure of Fleur de Lys, a few readers wondered if the quality would drop off as it plays out the string. The following letter addresses that concern, and also brings to light a situation we have (distressingly/frequently) heard about over the past few months, to wit: The amateurish-to-absent service at RM Upstairs.

Dear ELV,

We dined at Fleur de Lys Saturday night, and it was very good (with the possible exception of the veal ravioli). The truffled soup and souffle were great. Fleur de Lys was not, however, as good as Sage on Friday night. Sage was a revelation — my sincere thanks to Mr. Curtas for recommending it on this site.

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ELV note: We usually don’t print letters about restaurants we are not acquainted with, but we thought this complaint, followed by a solicitous response from the owner, merited your consideration:

Howdy ELV! (ELV loves it when his pardners use western slang.)

As a eager reader of your blog, I felt compelled to share the experience I just had at the new quick-eat pasta restaurant, MacShack* (parent company: Nora’s). It’s located on the NW corner of Warm Springs/Durango.

I ordered a entree-sized Spinach Salad ($7.29) with an “add-on protein” of Shrimp for $1.50, to go. When I got home and opened it, it was an OK-sized salad, with ONE large shrimp. I called them to ask if it was a mistake, but nope, it is their policy. Evidently, as an add-on, the policy is one shrimp. For chicken, 3 oz., for quarter-sized meatballs, 2 balls. If ordered in a dish (granted, there is one dish with shrimp included, which also includes chicken and sausage), you would get 2 shrimp. Now, this is a build-your-own pasta place. So, the majority or their menu is add on!

So, I just find this completely ridiculous. I was told by their manager that they pay $1.10 on each shrimp, which seems crazy to me too (or, high-quality shrimp better reserved for a fancier restaurant).

Anyway, I would bet this stuff is a little low-grade for you and your blog.** But I just feel compelled to try to spread this story, in the hopes that more people complain, and the place changes their policy. ‘Cause it was pretty decent food. My fiance loved his wheat pasta with meat sauce, everything looked fresh and cooked-to-order.

(So if this happens to make it to your “letter of the week,” then maybe they will hear the message, from a well-respected food critic, and change their policy.)

Beyond that, LOVE your blog, I use your taste buds as my guide to Vegas, and I would die to have your job. Got any internships?***

Thanks.
Befuddled Betsy

The owner’s prompt response:

Dear Betsy,

Thank you so much for your interest in us and I assure you the shrimp policy will be changed first thing in the morning!! I’m sure you know that this was only our second day being open, and we are trying really hard to offer a top quality quick serve pasta concept. Your input is greatly appreciated and the shrimp will be changed immediately.

Thank you again for giving us the opportunity to fix this and for contributing in the development of a new and exciting concept. MacShack.

Signed,

S. Marcello Mauro

>>>>>>>>>>>>>>>>>>>>>>><<<<<<<<<<<<<<<<<<<<

* If Ronald McDonald’s predatory corporate practices hold true to form, the owner’s of MacShack can expect a cease and desist letter (for trademark infringement) from his corporate lawyers any day now. When that occurs, ELV can be reached at the Law Offices of John A. Curtas, 317 South Sixth Street, Las Vegas, NV 89101, 702.678.5070, john@curtaslaw.com.

** As a matter of fact…

*** ELV is always looking for interns, but The Food Gal® now insists that they be fabulously fat and on the far side of fifty. That’s probably because she disapproved of my last one.

Dear ELV,

My husband and I love Turkish food. So we were highly disappointed to go to IBO Turkish and Mediterranean Restaurant and Bar for Valentine’s Day and find out that they have eliminated almost all of the Turkish item from their menu to focus on steak and seafood.

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ELV invited commenter Reality Check to let ‘er rip with his 13+ reasons to hate food critics.

Here is his (partial and to-be-augmented) response for your delectation, rumination, and edification:

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In response to our earlier review of Terra Rosa, entitled “Anatomy of a Check,” Big Vinnie writes:

Dear ELV,

There ain’t a Tally in Vegas who can cook Tally food. (more…)

A good general rule (of wine tasting) is to state that the bouquet is better than the taste, and vice versa.

Stephen Potter – One-upsmanship (1952)

Dear ELV,

After tasting the 1996 Oddero Barolo at Carnevino, I decided I needed more. For fun, I read a review of one release, and came across this gem:

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In response to a comment by “InTheCards”, “has a clue” writes:

i dont give full criticism on ELV;s site, i do post alot on yelp, with honest food criticism. i just dont much like ELV, anyone who reads his stuff who has common sense can see that he is very biased and politically/pay for play driven. but either way we have nothing else in this town to read about food, so it is entertaining i guess.

i have to pay some respect, ELV does seem to have some food knowledge (although i catch many mistake in what he states) its just toobad he isnt a truc critic.

ELV does his best to be a truc critic, and generally prefers the Ford F-150 King Ranch SuperCrew over the Chevy Silverado 1500 LTZ Crew Cab.

If you want to read how a mature, confident, grown-up deals with a bad notice, read on. Props to Mr. Mills, and we at ELV shall return to one of his establishments soon.

Dear Mr. Curtas,

I own the Omelet House and I am a huge fan of yours. That’s why I am devastated to discover that you had an unpleasant experience on your visit with us.

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