5 Must Visit Food + Spirit Options in Las Vegas

By: The Food Hunter

For years the dominant image of Las Vegas food was casual, often smoke filled, casino buffets. But somewhere in the early 90's - some say it was 1992 with the opening of Wolfgang Puck's Spago - the Las Vegas food scene undertook a shift. High-end celebrity-chef driven restaurants began popping up everywhere and crowds began flocking to the city not only for the gaming but the culinary experience they were promised.  

 

These days fine dining establishments seem to dominate the culinary offerings of the city; making it hard to decide where to eat. Since it's impossible to list all the outstanding eateries in Las Vegas, I've chosen the 5 below which I think showcase well the diverse offerings when it comes to food + cocktails. Whether you're a visitor or a local looking to explore, I hope these suggestions will lead you to some tasty new adventures.

1. The Mayfair Supper Club

You're invited to so much more than dinner at the fabulous Mayfair Supper Club. Set against the Fountains of Bellagio, the Mayfair is inspired by top supper clubs around the world. It promises not only a feast for the senses with impeccable presentations, flavor profiles and spirit selections, but also a return to the glamorous eras of Las Vegas and old New York.

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Throughout your dining experience, you can expect talented dancers, musicians and vocalists to adorn the restaurants main stage along with other lively acrobatic entertainment happening around the dining room. 

Food offerings include classics such as shrimp cocktail, lobster thermidor - in a decadent cream sauce, and an absolutely fantastic steak Oscar served with shaved truffles. 

 

 

Be sure to save room for dessert as you will not want to miss the ultra impressive cherries jubilee flambéed table-side.  Each and every item we tried was fantastic. Portions were the perfect size for sharing and per our request each course was expertly paired with wine. 

2. Bardot Brasserie

Prepare yourself to be wowed by French cuisine only Chef Michael Mina can bring to the table. We tried brunch and I would highly recommend it. The menu features many iconic French comfort food dishes along with some very inventive items. Be sure to start your meal, with a plate of traditional French pastries including Cannele, + Pain au Chocolat, amongst others. 

Our waiter shared that it is customary for the French to eat a bite of something sweet followed by a bite of something savory, repeating this viscous cycle until all is finished. With this practice in mind we asked for the escargot and baguette.  Quite possibly the best escargot I've eaten so far.

We followed with crab Benedicts which were presented on freshly made croissants. The crispy potato cakes served on the side were tasty and more flavorful than your standard breakfast potato.

As I mentioned above a savory dish should be eaten alongside a sweet one so the chef sent us out an order of the most decadent French toast I've ever eaten.  Thick slices of battered sweet bread is topped with mascarpone cream and house-made brittle for a true flavor explosion.

During brunch we had a chance to experience not only the food but also live entertainment. I have officially put Bardot Brasserie on my list for a repeat visit to explore the dinner menu.

3. Ferraro’s 

Since 1985, Ferraro's Italian Restaurant has distinguished itself by offering fine dining Italian food at it's off-strip location. The family owned restaurant serves generous portions of authentic Northern + Southern Italian dishes.  My favorite was the hearty braised rabbit, served over soft creamy polenta, and meaty roasted mushrooms.

If you enjoy carpaccio Ferraro's is one of the finest I've ever had. The raw beef is traditionally presented before being rolled table-side around bites of cheese and bitter arugula. This is a truly delicious taste experience. 

I also enjoyed the Mimmo Pasta which is a delicious mix of scallops, lobster, and asparagus in a rich butter sage truffle sauce.

Be sure to leave room for dessert because you won't want to miss the Italian almond cookies or the cheesecake.

4. The Vault

Hidden amongst the gaming tables in the Bellagio Casino, is an unmarked golden door that grants entry to The Vault; Bellagio’s latest cocktail lounge. Occupying an intimate space of 10 tables and 50 seats, The Vault is one of the most indulgent drinking experiences in Las Vegas. 

The main attraction of the speakeasy is the bar’s collection of vintage and hard-to-find spirits. Cocktails are made with older, out-of-circulation spirits curated through auction houses and private collectors. 

Think Manhattan's made with vintage 1930's vermouth. 

Come for the cocktails but don't forgo the food. Small-bite options such include a Cubano sandwich, made on slightly soft toasty bread, accompanied by a fondue dipping sauce.

My personal favorite at the Vault were the Caviar topped French-style mini-croissants. This innovative treat marries the delicate flavor of caviar with the buttery flavor of a croissant for a complete taste explosion in your mouth.

5. LPM Restaurant 

LPM is The Cosmopolitan's newest dining destination. A French-Riviera inspired restaurant and bar, where guests can embark on a journey exploring the essential joy of Mediterranean ingredients, through a light and imaginative menu. 

Classic items such as thinly sliced octopus carpaccio will have you day dreaming of the Mediterranean with every bite. 

 

 

 The escargots de Bourgogne, are six snails in decorative shells, prepared traditionally with garlic butter and parsley, but also with the addition of Parmesan and Pernod. 

 

 

Italian Stuffed Bell Peppers

 By: The Food Hunter

Stuffed peppers are one of the meals I turn to when I need something wholesome and delicious on my table in a hurry. Because while they may appear time-consuming or hard to make, in reality, they are one of the simplest dishes ever.  You can even prepare them in advance and eat them the next day. 

Peppers can be stuffed with any variety of ground meat-chicken, pork, beef or duck, along with either rice, couscous or orzo pasta. Mix with seasoned tomato sauce before filling the pepper and baking. The key to making delicious stuff peppers is to boil the peppers in advance. This ensures they are nice and soft when you finally pull them out of the oven.

Italian Stuffed Bell Peppers

Ingredients

• 4 large bell peppers
• 1 small can of crushed tomatoes - simmered with garlic + parmesan cheese
  
• 1/2 lb ground meat of your choice
  
• 1 cup of cooked rice, couscous, or orzo pasta
  

Preparation

1. Cut the tops off the peppers and remove the seeds.
   
2. Simmer the peppers for 3 minutes, in a large pot. Rinse with cool water and set aside on paper towels to drain.
3. In a skillet, heat the ground meat and cook until no pink remains. Season with salt, pepper.
   
4. Add the rice and half of tomatoes and stir together.
   
5. Spoon into the peppers.
6. Top with the rest of the tomato sauce.
7. Bake in an ungreased casserole at 350 for 25-30 minutes.
8. Serve warm.

Recreate The Bear's Italian Beef Sandwich at Home

By: The Food Hunter

 The infamous sandwich has risen in popularity thanks to the FX show "The Bear."  The Bear follows fictional chef, Carmen “Carmy” Berzatto (Jeremy Allen White), from the Northern California fine dining world, to Chicago to run his family's sandwich shop—The Original Beef of Chicagoland—after a heartbreaking death in his family. 

Worlds away from what he’s used to, Carmy must balance the soul-crushing realities of small business ownership, his strong-willed and uncooperative kitchen staff and his strained familial relationships, all while grappling with the impact of his brother’s suicide.

Fans that want to recreate their own versions of the signature Chicago Italian Beef Sandwich, at home can follow the recipe below. The overstuffed soft roll of sliced beef served au jus is amazing.

 

Chicago Italian Beef Sandwich
Recipe by Courtney Storer & Matty Matheson 

 
4 lb top sirloin or top round
2 Tbsp dried oregano
1.5 Tbsp garlic powder
1.5 Tbsp onion powder
1.5 Tbsp dried basil
1.5 Tbsp chili powder
1 Tbsp pepper
½ cup salt
1 quart grapeseed oil
2 quart beef stock
2 whole heads garlic
2 large carrots
2 quartered onions
1 whole stalk celery
1 quart mild Giardinara
5 green bell peppers
sandwich rolls

Trim fat from beef and set aside, you can always use it as the fat base if you have a food processor but if you don’t, cover the base of your pan with grapeseed oil.

Season beef with salt and pepper. In a large rondeau heat grapeseed oil under medium / high heat. Sear beef on all sides to brown.

 
Once browned, remove beef and rest on a half sheet tray with a cooling rack. Deglaze pan with your aromatics – the rough chopped, skin on, carrots, celery and garlic and stir with a wooden spoon to melt. Once all the fond has come up from the pan, deglaze with beef stock and stir. Mix in dried herbs, bouillon, and seasonings.

 
Add beef back in with the torn or sliced green peppers, just make sure to remove all the seeds. Cook in oven set at 350 degrees for 1 hour. Checking internal temp to 140 degrees.
Once your beef has cooked, take it out and let it rest until cool.

 
Remove your peppers from the jus and place in to another large pot that is on very low heat, then strain your liquid to remove all the onions, celery, carrots, and garlic. Taste for seasoning and add salt if necessary.

 
Once the beef has fully cooled and rested, thinly slice the beef about half an inch thickness if you can and place it all back in the jus with the peppers.

 
Get all your buns ready to start building! 

 

Slice your bun in half and take a tong-full of your beef, lay it in gently, then stuff one of the peppers in there and top with your giardinara. Dip each corner into the jus and wrap up your sandwich in parchment or wax paper.

The Perfect Place to Stay + Dine in Scottsdale Arizona

 By: The Food Hunter

This experience was provided complimentary, all opinions are my own.  

Nestled in the foothills of Pinnacle Peak Mountain in Scottsdale Arizona the Four Seasons Resort Scottsdale at Troon North offers the comfort of timeless architecture in the heart of the Arizona desert. The resort has everything you need to relax, from an award winning spa to a bi-level pool and most importantly, amazing restaurants. 

Talavera, the resort's contemporary Spanish steakhouse features traditional Iberian ingredients and specialties such as paella, dry aged steak, jamón Ibérico, fresh seafood and a flavorful selection of tapas. Meals are complemented by a selection of cocktails crafted from the adjacent Gin Bar and a large selection of both New + Old World wines. The cuisine and unparalleled views makes Talavera an ideal location for a romantic dinner any night of the week. 

The resort recently appointed two new members to the Talavera team, coinciding with the release of the new fall menu and I couldn't be more excited to meet both Chef de Cuisine Emmanuel Urban and Talavera General Manager Vera Kvashnina and sample the new menu first hand.

My husband and I made our way to the Four Seasons on a Sunday and spent a relaxing afternoon soaking up the sun and desert landscape on the patio of our casita before dinner at Talavera. Our meal began with the Pan con Tomate - crusty pieces of Noble bread topped with a layer of sumptuous tomato puree, garlic and evoo. This is a long standing menu item that I hope continues, as it is quite a tasty treat.

We followed this with the most amazing steak tartare that was prepared table-side with shallots, cornichons, Pedro Ximenez, and bits of smoked egg yolk jam. Served with lightly salted house made potato chips I would trek miles to eat this dish.

My main course was the duck breast with braised greens. I love duck and this perfectly cooked breast with crispy skin did not disappoint.

 I'm glad we saved room for dessert because the smoked cheesecake with fresh figs was fantastic. It really doesn't get much better than this.

 

 I couldn't have asked for a more perfect experience filled with plenty of relaxation and delicious food. If you are looking for a truly spectacular resort and a top-notch dining experience in Scottsdale I highly recommend the Four Seasons Resort Scottsdale at Troon North + Talavera. 

Four Seasons Resort Scottsdale at Troon North
10600 E Crescent Moon Dr, Scottsdale, AZ 85262
Phone: (480) 515-5700

Scandinavian Rye Muffins

 By: The Food Hunter

These mini muffins are similar to the classic Swedish rye bread known as Limpa bread. The muffins are sweetened with both brown sugar and molasses and include hints of orange and anise. They are delightful spread with butter.

Traditionally these muffins would include caraway, anise and cumin seeds, however I prefer them as written below. To make them more authentic add a 1/4 teaspoon of each of the seeds to the recipe. This makes 24 mini-muffins and can easily be doubled. 

The dough can be made a day in advance and chilled in the refrigerator. Cold dough should be taken out 1 hour in advance of rolling. 

 

Scandinavian Rye Muffins

1½ teaspoons active dry yeast

1½ teaspoons packed light brown sugar

1 cup warm water (105-115°F)

⅔ cup rye flour

1¾ cups plus 1 tablespoon all-purpose flour

1½ teaspoons finely grated fresh orange zest

¾ teaspoon salt

¼ teaspoon anise extract

1/4 teaspoon vanilla extract

2 tablespoons unsalted butter, melted and cooled, plus additional for greasing

2 tablespoons molasses (not blackstrap)

 

Step 1

Stir together yeast, brown sugar, and ¼ cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, about 15 minutes.

Step 2

Whisk together rye flour, 1 cup all-purpose flour, zest, salt. Add flour mixture along with melted butter, molasses, extracts, and remaining ¾ cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes. Reduce speed to low and add ½ cup all-purpose flour, beating until combined. Add remaining ¼ cup plus 1 tablespoon all-purpose flour and beat until incorporated. (Dough will be very sticky.) Scrape down dough from side of bowl with a  rubber spatula and let rise, covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1½ hours. 

If planning to bake the next day place covered dough in refrigerator.

Step 3

Put oven rack in middle position and preheat oven to 350°F. Butter muffin pans.

Step 4

Stir down dough (it will be too sticky to punch down). Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes.

Step 5

Bake until muffins are puffed and a wooden pick or skewer inserted into center comes out clean, 25 to 35 minutes. Turn out muffins onto a rack and cool to warm or room temperature.