Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked,
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By Robert Barnes
Elizabeth Blau began her career with famed restaurateur Sirio Maccioni. Widely credited with transforming Las Vegas into a world-class culinary destination, she was instrumental in building the gourmet repertoire at several MGM Mirage properties, at Wynn Las Vegas and at the Palms with celebrity chef Kerry Simon.
What do you get when world-renowned chef Nobu Matsuhisa and two-time Academy Award-winner Robert De Niro get together? A modern luxury hotel, of course.
April 2013 marked the beginning of Matsuhisa’s hotel venture, when his first lodging opened as a hotel within a hotel at Caesars Palace in Las Vegas. But the duo’s collaboration didn’t start there, as De Niro previously co-funded and provided creative direction for Nobu restaurants worldwide. He’s also responsible for luring the Japan-born Los Angeles chef to New York.
Continue reading “Nobu Hotel Caesars Palace, Las Vegas – Hotel Review” »
by Sophie Gayot
We are moving east to Sin City! On Friday, September 5 and Saturday, September 6, the third annual Las Vegas Wine & Food Festival will take over Red Rock Casino, Resort & Spa, offering guests the opportunity to enjoy more than forty different restaurants. There will be more than three dozen wineries and spirits companies on hand as well, along with the usual posh amenities that make this desert oasis one of GAYOT’s Top 10 Las Vegas Spa Hotels. Bring a food-loving friend, or book a room with a special someone for a weekend full of culinary adventures. After all, the Red Rock is one of GAYOT’s 2014 Top 10 Las Vegas Sexy Hotels, and even made our annual list of Top 10 Las Vegas Romantic Hotels.
by Sophie Gayot
At the stroke of midnight on Friday, August 22, the SLS Las Vegas hotel opened its doors — after a massive five-minute fireworks display, that is.
A Food and Drink Pairing Competition
by Bob Barnes
“The filet mignon will go very well with a dry Cabernet or a spicy Belgian saison.” Until recently you would not have heard a sommelier make the latter part of that statement, but times are changing. Proof of the leveled playing field for beer and wine was the “Beer vs. Wine Pairing Smackdown” held on May 21 at miX amidst the stunning views from the 64th floor of THEHotel at Mandalay Bay. The event pitted beer against wine in a five-course pairing dinner, each dish served with a beer and wine selected by the respective teams. Audience participation involved voting for the libation that paired best with each course; and selecting “Team Beer” or “Team Wine” buttons to wear, some choosing to don both out of a fear of commitment.
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