Posted on Dec 28, 2011 under Archives |
Sinatra at Encore houses 152 seats and pays homage to the late crooner. Frank’s everywhere – on the stereo, on the walls (with family, celebrities, and Mr. Wynn himself at the Golden Nugget circa 1981) and his Grammy and Oscar can be found in the entrance. Chef Theo Schoenegger (formerly of Patina in LA) offers up classic northern Italian fare in an open sophisticated retro-designed space with floor to ceiling windows facing a lush garden patio. Here’s what we (my friend Sheila joined me) enjoyed when Chef Theo hosted us for a tasting menu.
Mr. Wynn and Mr. Sinatra
Sinatra restaurant offers an outstanding variety of cocktails, Sheila had a berry lemonade and I had a rose champagne.
We started with a plate containing four small samples of Chef Theo’s most popular appetizers. These included Carpaccio di Tonno – big eye tuna carpaccio, pine nuts, raisins, pickled vegetables and a balsamic reduction, Panzanella con Granchio – jumbo lump blue crab, brioche croutons, tomato, cucumber and tomato fonduta, Gamberoni – jumbo shrimp, blood orange cocktail sauce, navel orange and baby fennel salad, and lobster crostino.
sampling of appetizers
panzanella con granchio
Carpaccio di tonno
Next came a sampling of two pastas. These dishes were much more than a tasting portion but whole portions of each dish. Both were fantastic.
Our first pasta dish was Agnolotti, small pockets of pasta filled with buffalo ricotta cheese and herbs over an asparagus sauce. Chef Theo came out and shaved fresh black truffle over the pillowy ravioli. We gobbled this down.
The second pasta dish was a rich luxurious lobster risotto with big chunks of Main lobster on top. In addition to lobster, the risotto included parmesan cheese, forest mushrooms and chives. This was also delicious and a must have if you visit Sinatra.
Next came a refreshing course of branzino. the grilled Mediterranean sea bass was served over a tasty melody of artichokes, fennel, tomatoes and white wine.
grilled lamb chop
Our main meat dish was a tender perfectly cooked grilled Colorado lamb chop served with polenta and asparagus. This is also a definite must to order.
Our dessert consisted of three of the restaurant’s most popular dishes, all were excellent.
chocolate dessert plate
We started with a chocolate sampler which included a luscious chocolate mousse and a hot molten chocolate cake served with hazelnut ice cream and berries. A great choice for any chocoholic.
Our next dessert course was a rich ricotta cheesecake.
Our third and final dessert course was a warm berry tart topped with vanilla ice cream.
warm fruit tart
If you are a big Sinatra fan, or a fan of fantastic Northern Italian food, make sure to put Sinatra at Encore on your list of restaurants to dine at the next time you visit Sin City. Located at Encore, 3131 Las Vegas South Boulevard, reservations can be made at 702/770-5320.
Posted on Dec 28, 2011 under Archives |
Chow Chow, waiting to go on holiday
Here are my latest articles up on travelhoppers.com – where to take your dog on vacation, at http://www.travelhoppers.com/2011/12/28/california-resorts-must-love-dogs/ and at AOL on where to celebrate New Year’s Eve in Toluca Lake, at http://northhollywood.patch.com/articles/nearby-new-year-s-eve-celebrations. I posted a cute pic of a chow chow, my favorite type of dog.
Posted on Dec 19, 2011 under Archives |
A few months ago Taberna, an upscale Mexican restaurant, opened in Beverly Hills. Taberna makes all dishes fresh daily and offers a wide ceviche selection, DIY tacos, rabbit enchiladas and mole-rubbed filet Mignon, as well as traditional Mexican dishes. There are tons of chain Mexican restaurants in LA, but it’s hard to find good authentic South of the Border cuisine. I visited Taberna to check out the menu with my guest Dalbert. Here is what we sampled:
Immediately after being seated, we were served crispy chips and two salsas. We also ordered the guacamole, garnished with pumpkin seeds and queso fresco.
We also ordered poached octopus with roasted jalapeno, caper aioli and garlic chips and ahi tuna with guajillo oil, serrano peppers and jicama.
We also received a nice plate of mushroom quesadillas with Oaxaca cheese, roasted poblano peppers and wild mushrooms in fresh tortillas.
Our fave of the evening was the main courses, a crispy chile relleno roasted with a vegetable and Oaxaca cheese filling and a Yucatan pork stew served in a banana leaf with fried plantains, crema and pickled red onions.
Yucatan Pork Stew
Everything we sampled was fantastic and the menu is reasonable priced. The next time you crave high end Mexican fare, head to Beverly Hills to Taberna to sample fresh authentic dishes. Located at 369 North Bedford Drive, call 310/858-7070 for reservations.
Posted on Dec 03, 2011 under Archives |
Garry Marshall and Fritz Coleman and Toluca Lake Xmas Open House
Last night I attended our yearly Toluca Lake Xmas Open House for an article on AOL, http://northhollywood.patch.com/articles/toluca-lake-hosts-sparkling-xmas-open-house-e770ba3f. Also, a new article is up on www.travelhoppers.com on where to get hitched in Sin City at http://www.travelhoppers.com/2011/12/02/wedding-jackpot-best-bets-to-get-hitched-in-sin-city/.