Tag Archives: Las Vegas

Leaving Las Vegas

Las Vegas is more complicated than it appears on the surface. A city of glitz, glamor and excess, it also is the home of real talent and dedication. During the few days I spent there, I met and got to […]

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Alex at the Wynn: Opulent Decadence

 
Alessandro Stratta, aka "Alex" is one of the chefs who defines what Las Vegas cuisine is all about. Stratta first came to Las Vegas in 1998, likely making him the longest tenured chef cooking in residence in that city. He […]

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Under the Wynn: Pastry and Bread – Part Two – Bread

Frederic Robert, by no means old nor old looking, looks the part. He looks like he could be the head of such a large and prestigious hotel pastry department. He looks experienced. Boris Villatte, on the other hand, looks young […]

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Under the Wynn: Pastry and Bread – Part One – Pastry

I have been to a number of medical meetings including some in Las Vegas. It is not unusual for them to supply a continental breakfast in the morning before the meeting gets going. It is unusual for that breakfast to […]

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Bartolotta & RM- Another’s View of the Same Meals

For John Curtas' take on our meals at Bartolotta & RM Seafood please see his post in his blog, Eating Las Vegas.
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RM Seafood – Savoring Sustainability

Ever since I saw his presentation at the 3rd Starchefs International Chefs Congress in NYC this past September, I knew I wanted to visit RM Seafood the next time I would be in Las Vegas. Chef Moonen's approach to seafood […]

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Bartolotta – Ristorante Di Mare: Mediterranean Seafood with Passion

One of Tony Bourdain's cardinal rules of restaurant dining is to avoid eating seafood in restaurants on Mondays. He must not have dined at Bartolotta – Ristorante di Mare in the Wynn Hotel. I showed up at the restaurant at […]

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Entering Las Vegas

I'm back in Sin City.  The main reason for my being here is to earn continuing medical education credits, but I can't say that the dining opportunities available were not a factor in choosing this destination. There certainly are plenty […]

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