Shabu-shabu means “swish-swish” in Japanese, and that’s what you do at Swish with your meat, seafood or vegetables as you move them around in the small caldron placed before you – containing either seaweed-scented water (for shabu-shabu) or a sukiyaki* broth for cooking your meat and veggies.
Whenever the staff at ELV is wandering through Mandalay Bay, they always make it a point to stop by Fleur de Lys to see what Chef Steven Wolf is whipping up. As wonderful as Wolf’s food is, ELV believes even Spam on a Stick would taste good if accompanied by a smile from one of these ladies.
Last Friday’s Wall Street Journal carried this article by Juliet Chung about how and why restaurants price their wines as they do. As usual (and as deserved), Las Vegas comes in for a fair amount of attention for the (some would say unfair) pricing of its wine lists.