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Elrushbo

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Posts posted by Elrushbo

  1. I know that Boulud Brasserie at Wynn recently lost their head chef.  I haven't checked with my friend, John Curtas the dining guru of KNPR in Las Vegas, but I know that Bould was closed earlier this summer for remodeling and I believe a bit of retooling before welcoming the new chef.  I am sure if Boulud hired the chef they are talented, just something to consider.

    David, you know John Curtas?? I never met him ... yet.

    John is a great guy, very friendly and probably the top restaurant critic in Las Vegas. An attorney by trade, he does a regular show called "Food for Thought," on KNPR, the local public radio station. You can catch podcasts of his shows on their website. John also does a lot of food writing.

    By the way Ling, I'd advise against going to David Burke's new place at The Venetian. John did not give it very good marks in a recent column. In fact, he basically told his readers and listeners to shy away from the place.

    Hmm...wonder what was wrong with David Burke? Oh well, I think I can find somewhere else to eat next time I'm in Vegas. I wanted to like that place

  2. I will be in vegas for one month surgery rotation starting this friday.  This is my first time going to vegas.  While I have followed this board for awhile and am looking forward to trying many of the restaurants mentioned.  Most of those discussed are high end and I will not have the time nor the money to dine at them all.

    This friday I will be eating at wing lei - any thoughts on which tasting menu is currently the best/authentic/original?

    saturday I am wavering between a res at fleur de lys or l'atelier

    I am also looking forward to trying bouchon and lotus of siam

    However, I would appreciate some recommendations on the more local eateries that may be a bit more budget friendly and not necessarily in buffet style.  For instance, where is the best cheap chinese, thai(lotus apparently), japanese, mexican, etc.  I look forward to reading and hopefully soon experiencing your recommendations.  THank you

    Imho, I'd choose Fleur de Lys because I've heard good things about both, but would prefer the more comfortable surroundings and style of service.

    You should also add Bradley Ogden to your list. Food is fantastic, relaxed setting, some of the best presentation I have ever seen! Rjwong was at Bradley Ogden recently.

  3. I haven't been to Vegas for a number of years, so I need a quick primer on which buffets I should hit. I'm looking for suggestions on which buffet to go to for breakfast, lunch, and dinner.

    What exactly will be the difference between the Bellagio and Wynn and Mirage buffets? Don't they basically serve the same food?

    And, is the Alladin still the best cheaper buffet in Vegas?

    As Chris said, Paris cannot be beat for breakfast buffet. Wonderful pastries! You WILL eat way too much!

    For lunch, Cravings at Mirage was good. Good selection, and a Tihany designed buffet? Not too many of those!

    For dinner, I'd go with Wynn or Bellagio. If you're going to go to a buffet, might as well go to a good one, imho why go to a lesser buffet and save $10?? Enjoy yourself!

  4. Even though I haven’t tried all the other restaurants, like the Country Club, SW Steakhouse or Boulud, and with this Las Vegas trip coming to a close, I would conclude that Wynn has a decent selection of restaurants.You should give them a try on your next trip to Las Vegas.

    So you might be going back to Vegas in December? I'm shooting for Febuary, if my home sells before the winter(good chance it will, just made a huge price drop :wacko: ). Got a two week block of time off in Feb, so keeping my fingers crossed. Your reports were wonderful, great pics and reviews! I'd love to try Alex, might be too much for my group. We usually hit a steakhouse, and we've done Prime and Delmonico, so Stripsteak is high on my list. I also want to try Bradley Ogden...might try to steer my group to them for steak?? Cause I'd really like to try Fleur de Lys, David Burke, B&B...it will be hard to narrow the list.

    RJ- I have heard good things about David Burke at Venetian, they should be on your list. Boulud gets lots of inconsistent reviews, as does SW...which sucks, cause they had a really good thing going with Eric Klein. For some reason Steve Wynn wanted to mess with the chef (not alowing him to hire his own assistants, etc) of his biggest money making restaurant?!?! SW has by many accounts gone downhill since Klein left.

    Seablue gets really good reviews at tripadvisor, I might try them cause my brother in law loves fish, especially salmon.

    Fleur de Lys might also be something for your list, they get consistently good reviews.

    I guess I'm hoping you'll try the places I want to go so I can narrow my list, so my tips could be a little self-serving! But I really appreciate people like you who write such wonderful reviews, cause I don't get to Vegas as often as I'd like, so I really try to 'make it count' when I go by avoiding restaurants I might be disappointed in. I have yet to have a bad meal in Vegas, thanks mostly to egullet!

  5. Saturday

    Saturday morning started off with a shave and a haircut at Truefitt & Hill, Caesar’s. As I try and find my way back to the parking garage, I noticed a boarded-up space where a new patisserie and bistro will be coming: François Payard. I’ll have to try out that place when it opens. On my way to Henderson (yes, again), I pick-up some lunch over at Memphis Championship Barbecue. Then it’s off to Valley Cheese and Wine for some “working” and “interning.” I drive back to my hotel for a little nap. By the time I wake up and get ready for the evening, it’s the beginning of ... Dinner #1: Bradley Ogden at Caesar’s. It took a while to get into Caesar’s parking garage on a Saturday night, mind you ... I arrived at the restaurant at about 7 p.m. My friends called the restaurant to keep an eye out on me because they know one of the managers there.

    gallery_24802_5044_6928.jpg

    Glad you liked Bradley Ogden! As I've mentioned before, the corn&lobster chowder and dessert I had at the bar there were fantastic. Since that, I've been wanting to try Ogden for dinner.

  6. I for one found it refreshing that they got rid of Tre, even if I thought he'd make it to the end. He had a bad night, and too often on Top Chef they've kept someone because they were a favorite, or because they had plenty of good nights before, etc. I was actually suprised by what happened on Top Chef for a change, and that's a good thing.

  7. One thing about Hung I've always wondered is what his employer, Chef Guy Savoy, is thinking if or when he watches Hung on Top Chef. 

    They label Hung as a sous chef at Guy Savoy in Las Vegas.  I doubt Chef Savoy would ever tolerate the attitude that Hung has displayed on Top Chef in his kitchen in Las Vegas. 

    Maybe Hung is a quiet church mouse in the kitchen at Guy Savoy and he only allowed his true self to come out when he got into the finals of Top Chef.  Maybe a little arrogance on a tv show doesn't matter even if Hung went back to the kitchen at Guy Savoy after the show.  The publicity probably was good. 

    Last year I always wondered what Chef Joel Robuchon thought of Marcel's display on Top Chef.  I couldn't imagine that Chef Robuchon would have hired Marcel to work in his restaurant at the MGM if he knew what kind of a rude little man Marcel was.  Maybe it didn't or wouldn't matter.

    I've just always wondered what the employers of the candidates thought of their on-screen antics.

    I'd be willing to bet that Chef Robuchon was happy over all the publicity his restaurant got and that one of his chefs was in the finale.

  8.   Madonna's brother-big deal-put his butt up on the line & see what he says!  This challenge was unrealistic & I think they did the best they could.   I'm glad we'll get to see a 'do-over' next week. I hope the competitors have listened to the criticism & learned....

    [right][snapback=1453740][/right]

    I'm glad they had a guest judge like Daniel Boulud. Seemed to me like some of the guest judges they've had on are no more accomplished than the contestants.

  9. Rachael Ray, Sandra Lee, and Robin Miller (to name a few of the more remedial personalities on the Food Network) are just good examples of what is wrong with the Food Network--or the entertainment industry, in general. 

    Rachael Ray is nothing more than a shill; a glorified infomercial host who works a heck of alot cheaper than an actual chef who has busted his/her ass, earning his/her stripes the hard way.  Since Ray's qualifications as a chef are non-existent and her talents are marginal (at best), she is a bargain for the powers that be at the FN, who care less about their current cheesy programming formats and more about their profits at the top for their executives.

    IMO, if you disapprove of the Food Network's (it is a rare occasion these days when I watch anything on the Food Network) current programming, say so with your channel changer! If the viewers aren't there, they will have no choice but to improve the calliber of their shows.

    Enough with the Rachael Ray bashing! Not every single food has to be the most fancy gourmet food possible. She helps people make decent meals they can make quickly and she has a TV personality that some people like. Not everyone is looking to recreate the French Laundry in their kitchen.

  10. We'll be in town this week for a wedding. We need to host the groom and a friend for dinner. Being so close to beef capital U.S.A we are looking for a great steakhouse. I've found Murray's and Fire Lake Restaurant. Any suggestions or recommendations? I looked at Erte but they only have 2 or 3 beef options. Thanks kindly! We'll be in the uptown and downtown areas.

    Perhaps the most well known is Manny's Steakhouse, located in the Hyatt Regency: http://www.mannyssteakhouse.com/

    It's been a number of years since I've eaten there. I recall I had a pretty good meal, and not surprisingly, it was pricey. I remember they had a pretty good wine list too. It follows the typical ala carte menu approach used by Ruth's Chris, Mortons, etc. with the same sorts of side dishes.

    If my enthusiasm seems a bit tempered, it's not because it isn't a solid restaurant. It is. It's just that I find steakhouses are pretty much the same everywhere you go: good beef, ho-hum sides and not a terribly exciting menu.

    True, which is making me want to try Stripsteak in Vegas, it looks like they have fantastic sides! http://www.michaelmina.net/stripsteak/menus.html

    Hopefully other steak places will follow suit!

  11. We'll be in town this week for a wedding. We need to host the groom and a friend for dinner. Being so close to beef capital U.S.A we are looking for a great steakhouse. I've found Murray's and Fire Lake Restaurant. Any suggestions or recommendations? I looked at Erte but they only have 2 or 3 beef options. Thanks kindly! We'll be in the uptown and downtown areas.

    Manny's, definitely.

  12. Just had a killer meal at Atelier.  Definitely go.  I will post a full report with pictures in a few days in the appropriate thread.  I am also heading to Bouchon for breakfast and will report out on that.

    Man, I'd like to go to Le Atelier on my next Vegas trip...will have to see if I can persuade my group. They'll go for something like the Pasta Tasting menu at B&B, cause that's $75pp, then drinks, if we don't go much over $100pp they're cool. I could use some pointers on how to persuade them to try Le Atelier.

  13. Another vote for L'Atelier. Bouchon was ok, but ultimately disappointing. L'Atelier was worth the tariff.

    Doc(and others),

    I don't see Fleur de Lys mentioned much here, but I do see lots of positive comments about it elsewhere. Reason I ask it that on my next trip, I think the sticker shock at Le Atelier might be too much for my wife and her sister and brother in law. I think I'd hard time dragging them there, so I was wondering if Fleur de Lys is ok...but I'd have zero trouble getting them to B&B, David Burke, Michael Mina and Stripsteak.

  14. In the end, it's about who is the Top Chef, not top personality or top P.O.A. I hope the producers get that.
    Wasn't the case in season 2. Tre seems, at least for now, to be combining the good food with less drama, so in the way he reminds me of Harold, he's my guy.

    Howie and Hung are the season's asshats, clearly they can cook, but as far as winning this "contest," I think they are fatally flawed. Howie's getting more of the bad guy edit (he contributes so much to that!) and Hung is the new Marcel/Stephen, the arrogant ass, not without skills, but without a chance of going all the way. Although he is entertaining, what with his Hung-style responses to criticisms of his food.

    I think if most everyone else had flopped as many chalenges as Hung, they'd have been kicked off.

    I really can't tell who is going to win. Any of the guys left could pull it off. I think there's more talent this season...by that I mean Michael lasted quite a while in season 2 and was waaaaay out of his league, but Clay was kicked off first in season 3, and I see the two as a bit similar.

  15. Sara specifically mentioned having to do their "shopping" in high heeled shoes, but I wouldn't at all be surprised to find out that, while they were working, they were wearing different shoes.  Now, I don't think we ever got a shot of the dressy gear footwear the ladies were wearing before or during the challenge, which is curious given the attention the matter has drawn.  I'm sure the party shoes weren't comfortable and sturdy, and the floor of the roach coach was probably, what?, perforated metal planking or something like that?  If so, you simply could not walk on it in heels, and bare feet would be painful.  But even with the best floor everyone involved would have known the dangers of open toes, high centers of balance, cramped quarters and sloppy floors (and why don't I ever get invited to those kinds of parties), so I suspect shoes were swapped and it wasn't considered an issue in the event and thus no camera shots of them, and it only arose later when Sara complained about shopping in them.  Of course, if she said she cooked in them then a good deal of what I just said is of no use whatsoever.

    I just don't see any way that Howie can win this thing.  Besides his character foibles that are so amusing to watch, he's just all wrong.  Isn't the person who wins going to be a rep for F&W and sponsor products, or is that not part of it?  There's some discussion about how much influence the producers have on the selections, which they might exercise in order to insert conflict which increases drama, but also in order to choose someone photogenic and likeable and after that perhaps competent in the kitchen.  I never watched before this season so please correct me if I'm misapprehending the reality.  Who was it, Ted Allen?, that said Howie reminds him of a cartoon character.  He does.  He looks like Sluggo in the "Nancy" comics.  He's understandable when he speaks but falls far short of compelling.  Same with Joey -- he could be a culinary genius but in a sound bite he'll never sound like anything other than a Brooklyn hamnegger.  And most of the others have their own issues.

    So my call is Brian, Tre, or Casey.  Casey is attractive and personable, it seems like maybe she can cook, and has other assets I won't dwell on, though she needs a new haircut.  Brian wears stupid hats but appears to have a personality every one enjoys, though as I think about it I don't know if I've really been shown that he can cook.  Tre does appear to be able to cook, the strongest of the three certainly and from outside evidence better than that indicates, is personable enough, and, least important in my opinion because he is otherwise the best choice, would address whatever diversity issues might be piled on this decision making process. 

    So I vote Tre.

    I think Howie might pull a Taylor Hicks. I can see him getting along with others better...but I don't think he really did anything all that wrong this week. Sara was pissy before she ever started the challenge and was just looking for a scapegoat, hoping her crying would sway judges. I think this week was all about one team having a better salesman "to keep the party going" had that salesman been on the other team, we could have seen them win.

    In the end, it's about who is the Top Chef, not top personality or top P.O.A. I hope the producers get that.

  16. [i don't know about a "disadvantage" for the women...there's only one woman on that show that's doing well at all.

    Maybe, maybe not. But just as gummy bears and steak don't go together, either do high heels and professional cooking.

    CJ alluded to prof soccer and team spirit and coaching at one point. If you take part of any team and hang them with a brick around their neck there's going to be an additional challenge to be overcome, both physical and emotional.

    I seriously believe that regardless of Howie's previous showings he would have topped over the edge in terms of attitude and performance if indeed he'd been wearing the high heels that night.

    He would have been the volcano that finally blew. And he would be the one gone.

    So far he's been a low-level stressor, a negative energy that has had to be overcome by the others time and time again. This is supremely non-professional and does not belong as part of being called "chef".

    The contestants overall have shown lots of interesting lapses of knowledge and they've taken some jumps that didn't work. But none of them have given off the smell of bully as Howie has.

    He should not be rewarded for this.

    And I can not believe that I am so involved in this TV show. :laugh:

    I think Howie has a shot to win the show if the stress doesn't get to him. He has turned out some great food, I just think the way the show works isn't all that suited for him, but the thing with the scorched berries looked awesome and displayed a fundamental understanding of what is good and what works. I think for some chefs the format of the show is stressful and doesn't let them shine. I'd bet that if they had unlimited budget and plenty of time, like in the Season 2 finale, Howie would make some of, if not the best food in the group.

    I don't think either woman has a shot at winning, but Casey will be kept on for a while for her looks and so as to not totally alienate female viewers.

  17. That ice cream quickfire sucked.  I appreciate Hung trying something different, but that was just crazy.  Simple and boring won it.  Yawn.

    I hated how they played the chefs like that -- they've been cooped up with nothing to do but eat and talk and sit in a pool, they finally have a chance to escape, and they pull a fast one, like its a joke.  Not to mention what a severe disadvantage it was for the women...

    On the losing team, they each tried to not screw up enough to get eliminated.  CJ is sitting out there, not getting food out, so he just sits there and waits?  Howie thinks he knows what should be done, but says nothing?

    And milkshakes aren't going to do well when they are sitting out during a Miami spring night.  At least ice wasn't added...

    I don't know about a "disadvantage" for the women...there's only one woman on that show that's doing well at all. Last week they should have fired what's her name because she did a terrible job and hasn't added to anything the whole time, but since so many of the women had already been cut, I think it was a network decision. Sara has been a non stop whiner. She might be a good chef in a controlled enviroment, but for these challenges she's too slow.

    Hung reminds me of Marcel, but Hung is far more conceited. Hung thought that the idiots should just like what he made and they're stupid if they don't. It's ice cream!! Make something that tastes good! Do you put gummy bears on steak? No! Why? Because they don't go with steak! I think Hung would have been canned a while ago but is kept on because of his talent displayed in his career.

  18. I am planning trip to Vegas - it has been quite a few years since I have been there. Can anyone recommend a decent dining places? Since there are thousands if not millions restaurants and buffets - how to choose? I am staying ath the MGM and so the Strip area is of interest. Any ideas?

    Thanks!

    Fiamma at MGM was very good, but after seeing the thread here about B&B ristorante, I'd take the cab ride over to Venetian, wow!! That food just looks good!

    Nobhill at MGM is good, cool atmosphere...whatever you do, you MUST at least stop at the bar at Nobhill and have a Mojito! Best mixed drink I've ever had!

    Mandalay is very close-across the street over bridges to Excalibur then hop the tram to Mandalay. I've heard many good things about Fleur De Lys.

  19. I'm in this time! I wasn't able to go last year or when the gathering was in Ann Arbor, unfortunately. This will be a blast, for sure! Just to be around a bunch of foodies for a weekend, appreciating all kinds of food and nice restaurants and cooking together. I'm looking forward to it!

    I was wondering about a place to stay...in past gatherings, have people gotten a block of hotel rooms?

    I for one would love to have maybe the Thursday dinner or Fri at Avenues, Moto, or Alinea. All three chefs have been involved in this forum, maybe we can work something out where we can tour the kitchen, get a special dinner, etc?

    Whatever is decided, I'll eat whatever is put in front of me and will thoroughly enjoy the gathering.

  20. I think the big thing we're going to have to worry about for this meal is having too many people to do much of anything as a whole group!  There are a lot more local eGulleteers in Chicago, and lots of people who want to visit.  So this could get really big, really fast.

    Maybe we can make a deal with a hotel that would include guest rooms and the use of a hotel kitchen, too. :wink:

    =R=

    If I get enough advance notice, I'll be able to make it. I'd like to come, sounds like a blast. I think Avenues should be considered for dinner, it was phenomenal! Maybe the Red Room at Moto? I'd be game for whatever.

  21. Los Angeles Times food critic S. Irene Virbila reviewed B & B Ristorante at the Venetian in Las Vegas: With his B & B Ristorante, Mario Batali shows Vegas how it's done

    Suddenly, the Venetian actually feels like Italy. B & B is grand but not fussy, with Italian whites to dream over.

    In a city where ersatz is celebrated, in a hotel and casino where gondoliers float revelers down "canals" filled with chlorine-puffing water, Batali and Bastianich have installed a restaurant that exudes Italian soul. That's something worth celebrating. And worth a detour.

    Bottom line, she gave the restaurant a three-star rating. That's impressive. Well, she was impressed with the sommeliers there. They know their stuff.

    With so many other restaurants in Las Vegas that I haven't tried yet, I'm wondering whether I should "bump" B & B to the top of the list??

    I'd put them on your list, what a gorgeous restaurant and equally pretty food! The reviews I've seen of B&B have been all positive.

    What other restaurants in Vegas are on your "to do" list? I know I can benefit from your experience in fine dining, which is certainly greater than mine. Also, do you have a favorite steakhouse in Vegas? My party and I usually do one steak place and one other fine dining restaurant in Vegas. We've done Prime and Delmonico and we tend to try new places each time, I'm leaning towards Stripsteak.

  22. I was at City Hall for a council meeting where the mayor and city council commended the 2007 James Beard winners from Chicago, including Rick Tramanto and Rich Melman, Rick Bayless and his wife as owners of Frontera Grill, Art Smith, and Grant.

    In a press conference, the Mayor was asked his thoughts on the foie ban and his statement was that it was the "silliest" law ever passed by the council, and he contrasted it with some very sobering thoughts on the killings in Chicago schools this year.

    Chef Bayless also had some interesting thoughts, saying basically that so long as the bill is repealed soon, there will be no long-term, lasting harm to Chicago's dining reputation.

    Overall, I had the strong feeling that the Foie ban will be repealed soon, and it is my understanding that a vote on the repeal will be held fairly soon.

    I should also add that I have been to many restaurants that have served foie since the ban, including a few that had it on a verbal special.  After speaking with several council members about the ban they all voiced their support for the repeal...

    Did you ask them why they instituted the ban to begin with?

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