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ELV’s comely young assistant was hungry.

“I’m hungry,” she said.

“Let’s go to Nakamura-Ya,” we said.

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ELV note: In honor of the NFL playoffs starting tomorrow…and our surfeit of savory appearances on camera this week, our staff hereby dubs this all-pizza/all video Friday!

As usual, you’ll have to toggle over to the 39:50 minute mark to hear and watch us expound on our top 5 pizzerias in the exhaustive, exclusive, exacting, exemplary, exigent, elitist and excelsior tones for which we are known. (All in 3 minutes!)

Grilled pizza

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Sometimes, nothing fancy will do.

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Old Homestead's World Famous Signature Burger

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The size is right (12 oz.), the beef nonpareil, the grind perfect and the bun super-squishy — just the way Josh “Hamburger History” Ozersky demands.

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ELV note: Click here to read this article in its original format, or scroll below to see what Brock, Jim and ELV thought were their top bites of 2011.

On the plate, it was a very good year. In revisiting their best bites of 2011, the Weekly food critics will get you salivating for 2012.

John Curtas

1. Oxtail Bucatini with Oxtail Sauce (Le Cirque, at Bellagio) This Gregory Pugin dish looks like a plain, savory custard but unspools to reveal bucatini strands hiding insanely rich braised oxtail. It’s a meat dish made by angels with a devilish calorie count, and it might be the biggest umami bomb of the year.

2. Roasted Sea Bass over Arugula (Due Forni, 3555 S. Town Center Dr.) Take a talented Italian chef (Carlos Buscaglia) and give him an 800 degree oven and a juicy piece of branzino—in a minute or two he can turn out a crispy, succulent seafood wonder, atop a bed of tangy arugula sprinkled with capers. The best off-Strip seafood dish I had this year.

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Let’s get one thing out of the way right away: the Bagel Cafe is not some world-class deli in the mold expected by ardent Jewish food fans from Montreal to New York to Los Angeles. It doesn’t smoke it’s own fish, cure its own meat or pepper its own pastrami. (more…)

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Yes, another dry-aged strip sirloin…this time aged for four months and paired with a filet given the same treatment.

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Did you hear the one about the bad Jewish restaurant? The food was terrible….and oy…the portions were so small!

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ELV is confused about Harrie’s Bagelmania. People love it, Jewish people really love it, and the old Las Vegas Country Club guard flocks here like it’s a Borscht Belt buffet. From the raves it gets, you’d think Henny Youngman was in the kitchen and Jackie Mason was the maitre ‘d.

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Fogo De Chão Ups the Ante on Brazilian Meat-fests

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For of you who don’t speak Portuguese (and let’s face it who does?), Fogo de Chão literally translates into “fire of the ground.” More colloquially, it stands for “campfire” or the vertical fire pits that Brazilian gauchos have used to roast meats for hundreds of years. The pronunciation is something like: “fo-go d’chow” — spoken while zipping past the “da” like Emerson Fittipaldi at The Brickyard, and nasalizing the last “ow.”  Trying saying it like this if you want to sound like a Brazilian. If you simply want to eat like one, you’ve come to the right place.

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ELV note: This review appears in today’s edition of the Las Vegas Weekly. Click here to read it in its original format, or continue scrolling below.

Henderson, the final frontier. These are the voyages of the foodship Herrinterprise. Its ongoing mission: to explore strange new neighborhoods; to seek out new life-enhancing foods and civilized lunches; to boldly go where no sensible restaurant has gone before!

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