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Would it be blasphemous to bleat that D.O.C.G. might be as good or better than Scarpetta, its sister restaurant next door? It’s certainly less formal, noisier, and simpler in focus and form. The menu breaks down into short sections — from salumeria to secondi (main) courses — and none of them overwhelm you with anything other than how friggin’ good everything tastes.

Continue reading “D.O.C.G. ENOTECA”

Working Girls

ELV note: The article below appears in today’s edition of the Las Vegas Weekly. These tasty snaps were taken (mostly) at Le Cirque during my interview/dinner with Megan Romano (Aureole/Charlie Palmer Steak), Vita Shanley (Scarpetta/D.O.C.G.) and Dyan Ng (Restaurant Guy Savoy). That interview provided the basis for the piece, and since space constraints didn’t allow us to go into the meal itself…or how impressed the gals were with Philippe Angibeau’s spun sugar creations (and apple tarte and coconut sorbet and melting chocolate ball, and…and…), we thought we’d post them now for your salivation and delectation.

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By: John Curtas

Wed, Feb 9, 2011 (5:12 p.m.)

Las Vegas may have the greatest concentration of top pastry talent anywhere in America. Continue reading “Working Girls”