Eating Las Vegas

John Curtas is …

KLAS TV (CBS) Channel 8 Restaurant(s) of the Week – Summertime is bargain time

Like most of the hoi polloi, the staff at ELV usually finds itself hunkering down with a bag of Cheetos and a cooler of PBR when the mercurey starts topping the century mark around here. Which is really a shame, since every restaurant from Guy Savoy on down starts slashing prices in July and August as shameless inducements to get us to alight from our palatial desert abodes into the super-cooled, oxygenated air of major Strip restaurants – whose prices we (usually) love to hate.

And with revenues down in all F&B outlets (Food and Beverage for you non-Vegas rubes out there) up and down the Boulevard of Broken Dreams, this is the hottest time to dine in more ways than one.

Postrio is featuring a $45 tasting menu with a carafe of (decent) wine for two. I get it wrong on the video, but let’s face it: Who the hell watches TV at 6:45 AM anyway except shut ins, The Food Gal, and stipppers coming home from work?*

Spago has a six course tasting menu of Eric Klein’s tasty Alsace-goes-Californian cuisine for $65/per – a whopping 35% discount for the same grub served the other 10 months of the year. The co-joined fraternal restaurant twins Sushi-Roku/Boa Steakhouse – at the other end of the Forum Shops- simplify things by discounting their entire menus 20% until Labor Day.

And if you’re still stuck in Caesars with a hankerin’ for some down-home vittles like Mom used to make, the aforementioned Guy Savoy features a $90 three-course menu (more like 5 courses with an amuse here and a chef’s treat there), that is French perfection personified, and fully 50% less than you’ll pay the rest of the year.

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*Answer: Drug dealers still at work.

The Palazzo Restaurants – Part One

Now that it’s been open for 6 months, and I’ve eaten in every restaurant there at least twice, I thought I’d give you a quick rundown of what’s worth eating in, and what’s not, in the Palazzo.

 
It couldn’t be a worse time to open a bunch of fancy food emporiums – what with the recession….er….uh….I mean: economic downturn and all – but you have to give the Venetian/Palazzo credit(?) for flying in the face of eating out adversity and asking Charlie Trotter, Wolfgang Puck, Mario Batali and Emeril Lagasse to strut their high priced stuff for Sheldon Adelson’s conventioneers – who aren’t spending quite as freely as they were when these places were on the drawing boards.

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KLAS TV Channel 8 (CBS) Restaurant of the Week-PAYARD BISTRO and PATISSERIE

HAPPY (belated) FOURTH OF JULY! Since hot dogs and badly-grilled burgers aren’t EatingLV.com’s thing, we thought we’d provide a patriotic history lesson with this week’s featured restaurant. We’ve chosen a French restaurant as our ROTW on our nation’s birthday because:

1) There would be no Independence Day if the French government hadn’t supplied the Continental Congress and Army with money, food, arms, clothing, ships and soldiers during the Revolutionary War;

2) The American flag is red, white, and blue as a tribute to France (and its flag) and its contribution to our independence;

3) The French gave us the Statue of Liberty;

4) Without France, there would be no: restaurants (which is a French word and a French invention), napoleons, eclairs, croque monsieur, crepes, omelettes, eggs Benedict, souffles, creme brulee, profiteroles, Roquefort, madeleines, bouillabaisse, French bread, French cheese, French fries, French wine or French pastries. Not to mention rouget barbet en ecailles de pommes de terre crousillantes or pigeon en feuillete au chou nouveau et au foie gras. Finally, and most importantly;

5) Without the French, we’d all have pasty complexions and bad teeth and still be eating flavorless food with names like toad in the hole and spotted dick.

So let’s celebrate the Fourth (and the Fourteenth – Bastille Day) in style, and give thanks to our beloved sister country that has given, and continues to give us, loads of good grub and guys who can cook it. And here’s a look at our best French bistro, presided over by the estimable Francois Payard (and his able lieutenant –
Gregory Gorreau) – two of the best chefs in America, and two guys who know how to run a top notch eatery & pastry shop.

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John at Work Restaurant reviews, quips, picks and pans-with some seriously salivating history-from the man who eats his way through Sin City every day.
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