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: Reviews
New Tapas at JULIAN SERRANO
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We’re not going to say much more than the tapas and Spanish desserts pictured above are some of the best food being done in Vegas right now. Best of all, Julian Serrano is open for lunch, where you can graze and indulge to your heart’s content without battling the crowds that flock here at dinner.
And somehow, tapas always seem more correct to us for a mid-day or late night repast anyway.
Wouldn’t you agree?
Btw: JS currently is pouring Jancis Robinson’s La Bota de Manzanilla (only 600 bottles made) — perhaps the best manzanilla sherry in the world — for special customers.
Tell ’em ELV sent ya, and you might get a sip…
Just thought you’d like to know.
An Open Letter to Lola Pokorny
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Dear Lola,
The following video is lamer than lame (but also, in its own way, sort of charming).
However, we at ELV assure you it is no lamer than your gummy, gloppy, cornstarch-y, one note, shrimp etouffee, served over poorly cooked rice.