The Friedmutter Group designed Hachi in Red Rock Resort to look just like one of the fancy-dancy fusion food Strip restaurants that overcharge tourists to a fare thee well. So if you feel comfortable in that milieu (Tao, Sushi Samba et al), you’ll feel right right at home. But if you want better food at lower prices (12 miles due west of The Strip), Chef Linda Rodriguez has got a deal for you.
Category: Reviews
HIMALAYAN CUISINE (or: Poundin’ Brewskis With Rajan)
Actually, “poundin’ ” is a lie. In fact, it’s as far from the truth as a truth about beer drinking can get.
Because when you drink beer with Rajan O. Dhungana, you do everything but pound. You sip. You savor. You discuss and you analyze. And while all of this is going on, there’s a fair amount of contemplation as well. Not contemplation in the “how drunk am I getting?” sense, but lots of thought about natural yeasts, bottle conditioning, triple fermentation, sediments and other sexy suds stuff.
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NOVE – Cicchetti, Chicks & More…
NOVE is such a great restaurant, it’s a shame no one is paying attention to it — even the people who eat there. That’s because usually they’re too busy looking at themselves and each other — before they hit the Playboy Club, Ghost Bar, or Simon Poolside — places whose raison d’etre has more to do with hot chicks than “cicchetti.”
The precision of Chef de Cucina Geno Bernardo’s cooking, and the Palm’s crowds that ignore it, also remind us that the restaurants of Las Vegas are so much better than they have to be.