Ottavia Bourdain Has a Beef with Someone’s Meat

ELV update: Well the mystery meat mystery has been solved folks! Susan Stapleton reported earlier today that Charlie Palmer, he of Charlie Palmer Steak fessed up and issued a public apology to Anthony and Ottavia Bourdain for the steak he served them 12 days ago.  And Bourdain graciously accepted. For the record ELV regrets his mistake in identifying the hotel the Bourdains were staying in. Had he been a more diligent reporter, he would’ve sought confirmation of the information he received.

Geez Louise! What a tempest in a teapot!

Anthony Bourdain and Ottavia Busia - 8th Annual Can-Do Awards Dinner

Ottavia Bourdain, whom Grub Street New York describes as “foodie  royalty” was in Las Vegas two weeks ago to take in a UFC match, shoot machine guns and drink a lot of Amaretto with her husband Tony. Continue reading “Ottavia Bourdain Has a Beef with Someone’s Meat”

OTTO Unfortunately Underperforms

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A recent lunch for two at Otto consisted of the following:

– small octopus salad

–  grilled radicchio with smoked mozz

gnocco fritto (fried dough strips)

– short rib ravioli

– tagliatelle with ham and Spring peas

– ice cream dessert

To make an expensive, disappointing story short, the radicchio was billed as grilled, but tasted so strongly of  kerosene that all nuance (not to mention flavor) was obliterated. (Side note: ELV loathes the chemically-odoriferous scents left on food from gas grills, and wonders why chefs even bother.)  The gnocco fritto were as tasty (and about as complex) as something you’d get at a county fair, and the two pasta dishes were seriously flawed.

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Petite Purveyor of Prime

ELV note: The following article appears in this month’s issue of VEGAS magazine. Click here to read it in its original format, or continue reading below…and try not to start salivating for a superior steak.

How Nicole Brisson Handles the Manliest Meat in the World

When you ask to see the chef in most steakhouses, a big, brawny guy appears looking like he knows his way around a side of beef. Not so at Mario Batali’s Carnevino. Instead, a pint-size female walks out looking no bigger than a filet mignon. Nicole Brisson is 5-foot-2 and has talents and responsibilities that make her unique in the world of porterhouses and prime. As executive chef, she supervises the cooking and the (almost all male) staff of 120 employees at what may be the best steakhouse in America—serving what are certainly the oldest aged steaks anywhere, along with authentic eats given the weighty Batali/Bastianich seal of approval. It doesn’t get more exalted than that in the steak or Italian food world.

Continue reading “Petite Purveyor of Prime”