Posted on Jun 26, 2012 under Archives, Las Vegas |
Center Cut, Flamingo
The Flamingo turned its old Burger Joint into Center Cut, an upscale modern steakhouse. Located across from the Flamingo Wildlife Habitat and adjacent to Tropical Breeze Café, the venue accommodates up to 172 guests including the bar, lounge, restaurant and private dining room. The black and white décor with pink accents provides a classic Vegas atmosphere while several plasma screens throughout the restaurant showcasing photo montages from the 1940’s to present day. These images pay homage to the 66 years Flamingo has been at the heart of the Las Vegas Strip. Guests can choose to sit in the open dining room or opt for an intimate private curtained booth. I recently visited Center Cut for a tasting menu provided by Chef Ian Delph, here is what I sampled:
I started off with a perfect dirty martini. Next came one of Center Cuts appetizer favorites – a trio bacon satay that includes cayenne peppered, blue cheese cured, and natural Applewood bacon served on top a pink Himalayan salt rock.
Anyone who loves bacon will appreciate this appetizer. Very rich in flavor and a great way to start off a nice steak dinner.
bacon with blue cheese
Next, Chef Delph sent out a killer lobster bisque. Hands down the best lobster bisque I have ever tasted with creme fraiche, sherry and chive oil and big lobster chunks. I could eat a vat of this bisque.
Meat entrees include a 20 ounce ribeye, 24 ounce porterhouse and 28 ounce Tomahawk, all sourced from Aspen Ridge Farms in Colorado. I opted for the 8 ounce filet with shrimp. It came with a nice caramelized onion and a delicious popover.
Filet with shrimp
The filet was perfectly cooked and each bite melted in my mouth. The popovers at Center Cut are addictive.
My steak also came with a number of sauces to choose from including red wine, bernaise, blue cheese, dijon peppercorn and cc steak sauce.
Center cut offers traditional steakhouse sides, I chose the pink mashed potatoes and jalapeno bacon creamed corn. Both delicious.
jalapeno bacon creamed corn
pink mashed potatoes
Chef Delph came out to greet me and we had a nice conversation about food, the Las Vegas steakhouse scene, and his cooking philosophy.
Next came a lovely dessert course with a creme brulee tart and chocolate dipped biscotti. Yum.
creme brulee tart
chocolate dipped biscotti
Center Cut is my new favorite steakhouse on the Strip and Chef Delph is one of the most talented new chefs in Vegas. Next time you visit Sin City, make sure to stop by Center Cut for a traditional steakhouse experience.
Located at 3555 South Las Vegas Boulevard, reservations at 702/784-8821.
Posted on Jun 24, 2012 under Archives, The Weekly Dish |
Here is the dish on what is happening this week in Las Vegas:
Bally's Las Vegas
Hypnotist Anthony Cools temporarily moves to Bally’s while his showroom at Paris is remodeled. Shows are dark Monday and Wednesday, all other nights shows start at 9 pm, tickets at 702/967-4567.
Rao’s restaurant launches a series of YouTube videos showcasing the Rao family’s traditions including tips on bocee ball, cooking and family. The first video provides recipes for some of the restaurant’s signature dishes, check it out at http://www.youtube.com/watch?v=PbjJeUHA-BI&feature=youtu.be
Bradley Ogden at Caesar’s announced it will end its 10-year run on August 5, 2012.
Posted on Jun 21, 2012 under Archives, Las Vegas |
While I was in Vegas for the launch of the new Carnivale summer series of events at the Venetian and Palazzo, the nice folks at Palazzo also set me up with a dinner at Emeril Lagasse’s eatery Table 10. The restaurant is named after the table in New Orleans where the Food Network star began planning his restaurant empire. The French Quarter iron gates at the entrance lend a New Orleans vibe, and the round metal-crafted center bar, glass enclosed wine cellar and display cases full of pantry supplies and chef’s jackets provide a casual upscale environment.
The menu features a roadmap of flavors, including the seafood and andouille gumbo or the Cuban pork sandwich. Diners are welcome at the food bar for a front row view of the big exhibition kitchen, at the Center Bar in the middle of all the floor action, or at a variety of indoor and outdoor tables.
Inside Table 10
I sampled a nice variety of dishes starting with a lovely fresh grilled nectarine salad over spinach with parmesan cheese.
grilled nectarine salad
Second course was a duo of buttery succulent seared scallops over a truffle corn puree and topped with a bacon onion marmalade. Delicious.
My main dish was a nice Colorado filet mignon with crushed Wiser Farm heirloom potatoes and a beurre fondue, topped with a very tasty heap of roasted beef marrow. I loved this dish. My waitress also brought out some tasty candied North County Farm bacon. Very rich and very satisfying.
side of bacon
For dessert I received a huge platter of a bunch of lovely sweet homey cakes, pies and tarts.
banana cream pie
Pistachio tart with roasted cherries
chocolate mousse cake with raspberry sauce
Lemon pie with blueberry puree
Table 10 is located in the Shoppes at Palazzo, 3327 Las Vegas Boulevard, 702/607-6363.
Posted on Jun 16, 2012 under Archives, The Weekly Dish |
Here is the dish on what is happening this week in LA and Las Vegas:
Ritz Carlton Laguna Niguel
Ritz Carlton Laguna Niguel – EnoSteak just opened at the Ritz Carlton Laguna Niguel. All entrees at the new steakhouse are sourced from farms within 150 miles from the resort. Located at One Ritz Carlton Drive, reservations can be made at 949/240-5088, open Tuesday through Saturday from 6 to 10 pm.
NARS at Barney’s Beverly Hills is hosting a makeup event with Uzo, lead makeup artist, this Thursday through Saturday, June 21 to 23. NARS will be offering make-up demonstrations showcasing their new line of summer products, reservations at 310/276-4400, ext. 5596.
Williams Sonoma Beverly Hills is hosting a booksigning with Nancy Silverton and Matt Molina this Friday at 2 pm. They will be signing copies of their new cookbook, The Mozza Cookbook, located at 339 North Beverly Drive.
Gordon Ramsay’s Steakhouse at Paris Las Vegas is hosting a casting call for the chef’s next season of Hell’s Kitchen. Aspiring TV contestant chefs can try out on June 18 from 10 am to 2 pm, 3655 Las Vegas Boulevard South.
Lagasse’s Stadium at Palazzo is launching two summer programs – a beer pairing menu and Oyster and Beer Fridays, offering $1.50 oysters and $4 draft beers.
burger shake combo
Kerry’s Gourmet Burgers at Harrah’s is serving up monthly specialty burger and shake combos. Each burger and shake combination crafted by Chef Kerry Simon is available for one month. Combos are $18, 3475 Las Vegas Boulevard South.
Caesars resorts celebrate national steakhouse month with special offers at The Range at Harrahs and Center Cut at Flaming, both offering three course steak dinners for $54.99, and at VooDoo Steak at Rios diners can purchase a Tomahawk Steak Special dinner for $75.