Rating 6.5 Average Cost -- $45-$75
Located just steps away from the world famous Piazza San Marco in the Venetian Hotel, Enoteca San Marco, is the second project for Mario Batali in Las Vegas. Open all day, this is a casual eatery. The cuisine is pure Italian. It may not look exactly like the real Venice at this man-made-American Square, but Batali ensures the food is authentic.
Ordered to Table:
Antipasti; Carne & Verdure $35 & $28 -- The Carne appetizer comprised of sliced and cured meats; prosciutto di parma, mortadella, salumi, lonza, and testa. The procuitto was the most mild of the dish, having a sweet aftertaste, while the salumi was the strongest because of its fat content, making one want to chase with a morsel of pan or something from the Verdure plate of marinated olives, lentils, squash, eggplant and fine roasted beets. This is a great pair of appetizers, but I might recommend adding a cheese (formaggi) antipasti to the mix.
Grilled Pork Chop $26 -- Cooked Medium, this 1 1/2" combed cut was char grilled and then baked to perfection. No need for spicing for this prime cut, the meat spoke for itself. Char tasting up front and then vivid taste of pork loin comes through, followed with a mild char after taste. What a delight! Served with sauteed sweep peppers, onions and capers. The mix of juicing from the sauteed peppers and the loin was to die for, especially when sopped with the hard crusted bollios.
Grilled Lamb $30 -- Cooked Medium rare, a mile rib eye cut served with roasted potatoes, arugula and garlic. Lamb is an acquired taste for most, but this is one to experiment with if it is your first time. Slightly gamey, but not harsh at all. Grilled marked just right to give the blended bite of potato and lamb that one anticipates. Potato is the only vegetable to eat with lamb.
Batali runs one of the tightest ship in upscale dining. The wait staff is helpful translating and describing the menue to the first time comer. A first timer here would be wise to rely on the suggestion of the head waiter assigned to your table. A fun thing to do is have the waiter bring to you blind, the desert option.. What a fun experience!
Thursday, January 21, 2010
Tuesday, January 19, 2010
Blossom at the Aria in City Center -- Las Vegas, NV
Blossom -- 6.5 Rating Average Cost $50-$75
If you get the chance while visiting in Las Vegas to eat before a late Frank Caliendo Show over at the Monte Carlo, try the 'Blossom' in the Aria, one of the finest Asian restaurants in Vegas. Blossom makes Shanghai Lily's fall a notch or two when looking for fine Asian dining in the Sin City. New to the dining scene in Vegas as all of the eateries in Aria, this one is sure to be a solid hit.
Ordered to Table:
Shiitake Mushrooms in Sweet Vinaigrette Sauce - $10 --Served as an appetizer, this is one to try. The reduced vinaigrette is wonderful to the taste again and again. The plate is served with raw tiny angel hair carrot and zucchini slaw. Shared by the table, making all anticipate the quality of the meal to come. Even if you are not a mushroom fan, try these, and you'll evolve!
Peking Duck - Bone in 1/2 Duck - $79 -- What a fine taste of the East. Perfectly cooked with crispy skin. If you are a dark meat connoisseur, this one will be a winner for you. A wonderful orange marmalade and pepper sauce are added condiments for the entree. No game taste here, just pure joy in the consuming. The wait staff is incredible here, changing plates and hot towelettes to keep things organized and clean on the table. This is such a difficult dish for the home cook, and should only be eaten when some else can do it as well as Blossom. This is one of the top ten meals of all time for this Critic. Worth the money, worth the try!
Kung Pao Chicken - Medium Spicy - $26 -- The great worry when ordering any Kung Pao dish is the heat that comes with it. True to the advertised menu, it was a medium and pleasant heat. The roasted red bell peppers blended with cubed zucchini and an unsalted whole peanut delivered more than what one would expect. Give this one a go, and get it served with the Pan-fried Red Rice cooked with Egg White, Dried Scallop and Vegetables or the String Beans in the Spicy XO Meat Sauce.
Banana Passion Dumpling -- $12 -- This is one of the four French deserts served at the Blossom. Pineapple bits and peach sauce tapioca was beyond decadent, and they more than compliment the banana dumpling. Everyone at the table raved. Incredible desert!
The staff up and down was attentive and assuring to the diners. 30% gratuity was easy to give for the experience. If you are unsure about the Asian experience, Blossom and the staff will make it pleasurable for sure.
If you get the chance while visiting in Las Vegas to eat before a late Frank Caliendo Show over at the Monte Carlo, try the 'Blossom' in the Aria, one of the finest Asian restaurants in Vegas. Blossom makes Shanghai Lily's fall a notch or two when looking for fine Asian dining in the Sin City. New to the dining scene in Vegas as all of the eateries in Aria, this one is sure to be a solid hit.
Ordered to Table:
Shiitake Mushrooms in Sweet Vinaigrette Sauce - $10 --Served as an appetizer, this is one to try. The reduced vinaigrette is wonderful to the taste again and again. The plate is served with raw tiny angel hair carrot and zucchini slaw. Shared by the table, making all anticipate the quality of the meal to come. Even if you are not a mushroom fan, try these, and you'll evolve!
Peking Duck - Bone in 1/2 Duck - $79 -- What a fine taste of the East. Perfectly cooked with crispy skin. If you are a dark meat connoisseur, this one will be a winner for you. A wonderful orange marmalade and pepper sauce are added condiments for the entree. No game taste here, just pure joy in the consuming. The wait staff is incredible here, changing plates and hot towelettes to keep things organized and clean on the table. This is such a difficult dish for the home cook, and should only be eaten when some else can do it as well as Blossom. This is one of the top ten meals of all time for this Critic. Worth the money, worth the try!
Kung Pao Chicken - Medium Spicy - $26 -- The great worry when ordering any Kung Pao dish is the heat that comes with it. True to the advertised menu, it was a medium and pleasant heat. The roasted red bell peppers blended with cubed zucchini and an unsalted whole peanut delivered more than what one would expect. Give this one a go, and get it served with the Pan-fried Red Rice cooked with Egg White, Dried Scallop and Vegetables or the String Beans in the Spicy XO Meat Sauce.
Banana Passion Dumpling -- $12 -- This is one of the four French deserts served at the Blossom. Pineapple bits and peach sauce tapioca was beyond decadent, and they more than compliment the banana dumpling. Everyone at the table raved. Incredible desert!
The staff up and down was attentive and assuring to the diners. 30% gratuity was easy to give for the experience. If you are unsure about the Asian experience, Blossom and the staff will make it pleasurable for sure.
Monday, January 18, 2010
Wolfgang Puck Bar & Grill -- Las Vegas, NV
Rating 6.75 -- Average cost $35-$55
Wolfgang Puck has several Restaurants, Goods and Services all falling under Wolfgang Puck Worldwide. The Bar and Grill in Las Vegas is inside the MGM Grand facility. Reservation are not required but recommended. Starting with the famous Spagos and now internationally known Puck gives delight to all!
Ordered to Table were:
Spicy Tuna Tartare with Avocado, Pickled Ginger, Cucumber and Crisp Sesame Wontons -- $20
What a wonderful appetizer. The presentation of a genuine bearnaise blended with freshly sliced avocado was truly a delight. Light and fresh tasting along with the toasted sesame cracker gives the diner that smokey up front taste and on the back of the throat a satisfying after taste to be duplicated in every indulging bite. This appetiser is highly recommended to be shared. A little goes a long way!
Almond Crusted Salmon with Horsradish Potato Puree, Green Beans and Blood Orange-Red Wine Sauce -- $28
I have dined from the Alps to Tierra del Fuego, and this has to be one of my favorite dishes ever. The Salmon was perfectly broiled and almost flakey. The horseradish puree was beyond phenomenal layered atop the blood orange and red wine reduction. This is a must when in Las Vegas.. ... You will thank this Critic for the recommendation!
Puck's Restaurants only use organic and fresh ingredience. You can taste the passion of Wolfgang Puck's creative menue and innovative tastes!
Wolfgang Puck has several Restaurants, Goods and Services all falling under Wolfgang Puck Worldwide. The Bar and Grill in Las Vegas is inside the MGM Grand facility. Reservation are not required but recommended. Starting with the famous Spagos and now internationally known Puck gives delight to all!
Ordered to Table were:
Spicy Tuna Tartare with Avocado, Pickled Ginger, Cucumber and Crisp Sesame Wontons -- $20
What a wonderful appetizer. The presentation of a genuine bearnaise blended with freshly sliced avocado was truly a delight. Light and fresh tasting along with the toasted sesame cracker gives the diner that smokey up front taste and on the back of the throat a satisfying after taste to be duplicated in every indulging bite. This appetiser is highly recommended to be shared. A little goes a long way!
Almond Crusted Salmon with Horsradish Potato Puree, Green Beans and Blood Orange-Red Wine Sauce -- $28
I have dined from the Alps to Tierra del Fuego, and this has to be one of my favorite dishes ever. The Salmon was perfectly broiled and almost flakey. The horseradish puree was beyond phenomenal layered atop the blood orange and red wine reduction. This is a must when in Las Vegas.. ... You will thank this Critic for the recommendation!
Puck's Restaurants only use organic and fresh ingredience. You can taste the passion of Wolfgang Puck's creative menue and innovative tastes!
Wednesday, November 25, 2009
P.F. Chang's China Bistro
Rating 4.0-Average Cost $15-$35
P.F. Chang's is and American chain restaurant founded in 1993 in Scottsdale Arizona by Paul Fleming. There are over 145 restaurants in most of the US and a few outside the country starting in 2005. The restaurants serve American Chinese cuisine recipes conceived and planned originally by Philip Chiang. P.F. Chang's is the namesake of Paul Felming [P.F.] and Philip Chiang [whos surname is simplified to Chang].
I have visited P.F. Chang's several time is varied places in the US and in Mexico City. Most recently in El Paso, Texas.
Ordered to table were the following:
Chang's Spare Ribs $9 - This is an appetiser of 6 wok seared ribs in a fine honey bar-b-que sauce. The starter plate can be shared with everyone at the table. Be sure to ask for hand wipes, the honey is abundant!
Chang's Spicy Chicken $11 - This is one of the most popular dishes served here. A take on a General Tso's recipe. The chicken is lightly dusted in a rice flour and stir fried in a Sichuan sauce. When served family style, this one doesn't last.
Orange Peel Beef $12 - This is a thinly sliced choice cut slightly seared on the wok and tossed with chilies and fresh orange peel. This has a rewarding and lasting taste sensation. Try blending this dish with their Garlic Snap Peas or the green tea noodles. Can't miss with this one.
P.F. Chang's also has a gluten free menu and a desert menu that will knock your woks off. Always a favorite of mine when traveling. Atmospheres presented are conducive to family or intimate settings.
http://www.pfchangs.com/index.aspx
P.F. Chang's is and American chain restaurant founded in 1993 in Scottsdale Arizona by Paul Fleming. There are over 145 restaurants in most of the US and a few outside the country starting in 2005. The restaurants serve American Chinese cuisine recipes conceived and planned originally by Philip Chiang. P.F. Chang's is the namesake of Paul Felming [P.F.] and Philip Chiang [whos surname is simplified to Chang].
I have visited P.F. Chang's several time is varied places in the US and in Mexico City. Most recently in El Paso, Texas.
Ordered to table were the following:
Chang's Spare Ribs $9 - This is an appetiser of 6 wok seared ribs in a fine honey bar-b-que sauce. The starter plate can be shared with everyone at the table. Be sure to ask for hand wipes, the honey is abundant!
Chang's Spicy Chicken $11 - This is one of the most popular dishes served here. A take on a General Tso's recipe. The chicken is lightly dusted in a rice flour and stir fried in a Sichuan sauce. When served family style, this one doesn't last.
Orange Peel Beef $12 - This is a thinly sliced choice cut slightly seared on the wok and tossed with chilies and fresh orange peel. This has a rewarding and lasting taste sensation. Try blending this dish with their Garlic Snap Peas or the green tea noodles. Can't miss with this one.
P.F. Chang's also has a gluten free menu and a desert menu that will knock your woks off. Always a favorite of mine when traveling. Atmospheres presented are conducive to family or intimate settings.
http://www.pfchangs.com/index.aspx
Friday, October 23, 2009
Rojas Mexican Grill & Restaurant-Carlsbad
Owned by Tomas Rojas in the 2700 Block of San Jose Blvd. $7-$15 Rating 3.75 -- Rojas touts "The Taste of Mexico" but in reality, the memorable cuisine here is originates mostly from the Northern States of Mexico with Chef Rojas' own touch in every menu item. If you are looking for a dining experience the really resembles Mexico's beloved taquerias and casas de bestek this will definitely do the trick. Open from 8am to 8pm, breakfast, lunch and dinner are available and well thought out in the menu.
Tacos de Alambre--$8 Four open face tacos served on flour or corn tortillas filled with beef and bacon chunks, cheese and green onion. The name literally translates 'wire blocks'. This is a favorite for many especially when topped with the award winning salsa at every table or the accompanying sour cream and whole made guacamole. Restaurants below the border don't buy, but rather make both flour and corn tortillas on site. This dish could only be improved by having that fresh ground corn tortilla served, but alas, even Rojas has fallen prey to the convenience of purchase, whereas I think patrons would gladly pay more for this delight. 1/2 orders are available.
Rojas Steak--$11 This grilled edition to the menu is delightful for the meat eater. A 6-8 ounce sirloin cut, topped with mushrooms, bacon chunks, and aromatic asadero cheese. This dish is complimented with charro beans and a delightful chili toriado [deep fried jalapeno served in a soy sauce] and whole grilled green onions. The combination here is time tested and every bite can be scrumptious and yet differ from the last.
Chicken Fajitas--$11 Hand trimmed chicken breast first season rubbed and then marinated before grilling to taste. [Done to Well Done] Served with grilled red onion on a sizzling hot flat iron platter. A generous portion here with the included addition of charro beans, small flour tortillas, sour cream and whole made guacamole. This dish could be improved again by offering a fresh corn tortilla instead of the American flour tortilla, and three instead of two. The patron can make this request. There are variations on this dish in the beef fajita, which is a skirt steak, or one can request the diablo sauce. Past attempts of the diablo sauce available a la carte, reminds this critic of something cooked in Chernobyl. On a scale of 10, with 10 being the hottest, this is 7-8 easily. Be Careful!
The service crews staffing this restaurant vary just as anywhere else supporting multi-shifts. Cooks, although trained by Tomas himself, cannot and do not perform as well when Tomas is on the grill. This is not fine dining per se, however, if one wishes authentic Mexican food with a personal touch, Rojas is the place. Without a doubt this place is definitely in the top 5 Mexican themed eatery's in SE New Mexico and West Texas. This restaurant earns the high rating of 3.75--
Tacos de Alambre--$8 Four open face tacos served on flour or corn tortillas filled with beef and bacon chunks, cheese and green onion. The name literally translates 'wire blocks'. This is a favorite for many especially when topped with the award winning salsa at every table or the accompanying sour cream and whole made guacamole. Restaurants below the border don't buy, but rather make both flour and corn tortillas on site. This dish could only be improved by having that fresh ground corn tortilla served, but alas, even Rojas has fallen prey to the convenience of purchase, whereas I think patrons would gladly pay more for this delight. 1/2 orders are available.
Rojas Steak--$11 This grilled edition to the menu is delightful for the meat eater. A 6-8 ounce sirloin cut, topped with mushrooms, bacon chunks, and aromatic asadero cheese. This dish is complimented with charro beans and a delightful chili toriado [deep fried jalapeno served in a soy sauce] and whole grilled green onions. The combination here is time tested and every bite can be scrumptious and yet differ from the last.
Chicken Fajitas--$11 Hand trimmed chicken breast first season rubbed and then marinated before grilling to taste. [Done to Well Done] Served with grilled red onion on a sizzling hot flat iron platter. A generous portion here with the included addition of charro beans, small flour tortillas, sour cream and whole made guacamole. This dish could be improved again by offering a fresh corn tortilla instead of the American flour tortilla, and three instead of two. The patron can make this request. There are variations on this dish in the beef fajita, which is a skirt steak, or one can request the diablo sauce. Past attempts of the diablo sauce available a la carte, reminds this critic of something cooked in Chernobyl. On a scale of 10, with 10 being the hottest, this is 7-8 easily. Be Careful!
The service crews staffing this restaurant vary just as anywhere else supporting multi-shifts. Cooks, although trained by Tomas himself, cannot and do not perform as well when Tomas is on the grill. This is not fine dining per se, however, if one wishes authentic Mexican food with a personal touch, Rojas is the place. Without a doubt this place is definitely in the top 5 Mexican themed eatery's in SE New Mexico and West Texas. This restaurant earns the high rating of 3.75--
Tuesday, October 20, 2009
Junior's Burrito Stand
Average cost $3 to $8 Rating 2.5
I really have given great thought to weather or not I would critic places like this, but after trying Junior's, I have to say something! I've eaten at small kiosk's in Buenos Aires, NYC, London, etc. and and found most to be streamlined into one type of food. Junior's is worth a visit. Be patient, and use as much Mex Tex as you can to communicate. The menu advertises all types of basic Mexican food, but I might recommend the "Chile Verde" burrito.
Chile Verde Burrito-This is a great tasting burrito. We picked up a couple and went down to the beach to have lunch. Be prepared with plenty of napkins, this meal is 20% liquid. Made from stewed pork, and in house roasted green chili with a medium rating on the 'hot meter'. Almost too hearty for lunch unless you plan a light meal in the evening. The pork is trimmed, however the fat content is a little too high.
Located on the SE Corner of Main and Green. They keep early hours.
I really have given great thought to weather or not I would critic places like this, but after trying Junior's, I have to say something! I've eaten at small kiosk's in Buenos Aires, NYC, London, etc. and and found most to be streamlined into one type of food. Junior's is worth a visit. Be patient, and use as much Mex Tex as you can to communicate. The menu advertises all types of basic Mexican food, but I might recommend the "Chile Verde" burrito.
Chile Verde Burrito-This is a great tasting burrito. We picked up a couple and went down to the beach to have lunch. Be prepared with plenty of napkins, this meal is 20% liquid. Made from stewed pork, and in house roasted green chili with a medium rating on the 'hot meter'. Almost too hearty for lunch unless you plan a light meal in the evening. The pork is trimmed, however the fat content is a little too high.
Located on the SE Corner of Main and Green. They keep early hours.
Sunday, October 18, 2009
The Stock Exchange-Carlsbad
Rating 5.95---Average cost-$15 to $45---222 West Fox---Carlsbad
Reservations: 575-302-0754
11/13/09 Revisited
Three entrees ordered to table:
#1 Rigatoni served in a Roasted Tomato Sauce with Fresh Mozzarella and Grilled Mushrooms $13. This is a variation on the Steak Rigatoni served some weeks back. The taste of the tomato sauce alone is worth trying... .....so refreshing to have the extra effort put into roasting, then finely crushing fresh tomato. First and subsequent bites prove that the second champion of this dish is the fresh mozzarella lightly placed in the dish with the consistency of a garnish, but having a wonder taste and aftertaste, leaving the diner wanting more.
#2 Herb Grilled Chicken Breast over Chipolte Cranberry Sauce $13.50. Zink is a master on the indoor grill, taking this plate seriously. First seasoning lightly with salt, and then grilling until that char we all love is consistent on this yard bird cut. The Chipolte Cranberry Sauce is new to this diner, and gives everything expected including that smokey crunch of the char mixed with the almost too subtle smokey taste of the adobo. One should really enjoy this naturally sweetened cranberry variation. No worry, capsaicin level is hardly noticeable in this dish.
#3 Sauteed Chilean Sea Bass served with a Jalapeno Hollandaise Sauce $21. Having had every fish entree the Stock Exchange has offered, this, is by far the most outstanding. This fish is commercially found in cold temperate waters, including Antarctic Islands. Know as Chilean Sea Bass in the US, it's know as Merluza Negra or Patagonia Toothfish in Chile and Argentina. Because of its availability and price I have dined on this fish every way possible while living in Argentina. It is a relatively inexpensive fish in South America, but in Japan, it can be pricey. Chef Zink brings this diner quite a surprise with this chunky white meated fish. Fork tender and done to perfection... ... and only fresh ingredients in the hollandaise. This should be a sell out this weekend. This one is really off the hook!
Don't miss the Pecan Pie for Two, and you might add a side dish of Stock Exchanges vanilla bean ice cream. Wonderful Friday the 13th dining. One is discouraged to leave the table and know he or she has to walk back into the world. Zink puts into your mind, the thought of being elswhere, with the brilliantly choregraphed foods... ... subtle and vivid. Amazing everytime.
10/18/09 Three entrees were ordered to table:
#1 Wild Mushroom Ravoli with a Sherry and Forest Mushroom Sauce $14. Wonderful undertones in the reduced sherry sauce. The hand made pasta was cooked to perfection. The sherry sauce makes this dish! The table bread consists of a wheat jalapeno roll and it did not compliment the pasta.
#2 The 12 Ounce House Steak-Cooked Medium with the Savory Rice $14.50. The house steak is always a safe bet. Chef Zink hand cuts the silver sac from this tip steak, making an inexpensive cut that will satisfy the palate. The savory rice was just that and a new item to the menu.
#3 The 16 Ounce Angus Reserve Rib Eye-Choice Cut-Cooked Medium Rare with Sauteed Mushrooms and Garlic $24. Hand cut and perfectly trimmed. This steak is the one to get when you want to treat yourself at the end of a long work week, and is more consistent than the slightly expensive Prime cut which sometimes has been too marbled. I might suggest one of the pleasant assortment sauces to compliment this steak. Don't get me wrong, Zink's steaks can stand alone, but you won't want to miss one of these added pleasures.
The Deserts are always well thought out. I have enjoyed all of them and will again, however the table ordered 'Sister's Favorite', a layered cake over a folded cream frost... ....beautiful to the eye, but not nearly as indulging as any other desert on the menu. One comment at the table was, "It wasn't as good as I wanted it to be". Weekly menu changes allow the patron to experience all the good cuisine the Chef offers.
Reservations are suggested by calling 575-302-0754
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