High Steaks – The Top 10 Steakhouses in Las Vegas

I am a lover of beef, but I believe it does great harm to my wit. – William Shakespeare

(SW’s dry-aged strip sirloin)

How do you judge a steakhouse?

Is it the quality of the beef? How well they age it? Cook it?

The variety of the side dishes?

(Tortilla Sacramonte at Bazaar Meat)

Or is it all about the wine list to you?

(ELV’s usual wine choice with prime meat)

Continue reading “High Steaks – The Top 10 Steakhouses in Las Vegas”

SLS Turns 1 as its Suppers Continue to Shine

When ELV — the man, the myth, the inveterate, insatiable, fastidious fresser — announced (on Facebook) he was about to do a dinner crawl through the SLS Hotel and Casino last month (to see how its eateries have held up after a year in operation), the comments he received both shocked and disappointed him.

“It used to be good, but isn’t anymore.”

“That place is always empty.”

“It’s about to go out of business.”

“You’ll find that most of the restaurants have either closed or have changed hands.”

Yep, that was the tenor of the comments he received….even as his staff was plowing through dish after tasty dish at the hotel….and he was live-tweeting about how extraordinary each mouthful was.

Well, nothing could be further from the truth.

Continue reading “SLS Turns 1 as its Suppers Continue to Shine”

Vegas is Back, Baby!

ELV note: My article on the current state of Las Vegas’s on-the-Strip dining scene debuts today on über-food writer John Mariani’s Web site. To read the article in its Mariani-approved form, click here, otherwise, continue below for the Director’s Cut.

Yee ha! Vegas is back, baby, with a vengeance, and the doldrums of 2009-2014 are now as forgotten as last night’s losing streak at the craps table. You can see it in the faces of waiters; you can feel it in the upbeat attitudes of the staffs in hotels all around town. Dining rooms are full, check averages are up, and bargains are getting tougher to find than a loose slot machine. Las Vegas Restaurant Revolution 3.0 (the first two versions rolled out in 1998 and 2005) may be a bit more modest in scope, but it’s just as tasty, with big-hitter chefs expanding their repertoires without diluting their brands. Here are the big three, all opened within the past 9 months, that everyone’s talking about.

BARDOT BRASSERIE

http://hauteliving.com/wp-content/uploads/2015/01/Chefs-Michael-Mina-and-Josh-Smith-at-BARDOT-Opening-1.15.15-753x502.jpg

French bistros and brasseries may be as hip as a dickey, but in the hands of Michael Mina (and his Chef de Cuisine Joshua Smith, pictured above), the classic and time-worn suddenly seems as fresh and effervescent as the rosé champagne you will be offered here to begin your meal. Bardot Brasserie is resolutely a copy of Parisian brasserie, with lots of traditional-yet-modernized bistro recipes thrown in for good measure. No matter what you call it, Mina and Smith are cooking inspired French food that has had this place packed from day one.

Continue reading “Vegas is Back, Baby!”