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INVITATION to our "ALL IN ONE SPA"-A HARMONY NAILS, SALON & SPA WELCOMES YOU! BY Sandy Zimmerman The Diestel Difference: Doing Turkey the Right Way for 70 Years Sandy Zimmerman’s Las Vegas Television Programs and Facebook Celebrity/Dining Theater Seeks Unique Entertainers, Shows and Promos! “Celestia’s” Out-of-this-world Experience at the STRAT Hotel (Stratosphere) By Sandy Zimmermn

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Sandy Zimmerman’s Las Vegas Television Programs and Facebook Celebrity/Dining Theater Seeks Unique Entertainers, Shows and Promos! Sandy Zimmerman's Show Features Meet The Duke of Fremont Street-FREE-

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“Experience Fogo de Chão Restaurant’s Authentic Brazilian Churrasco Dinner” By Sandy Zimmerman

October 10th, 2019 • by Sandy Zimmerman

The Fogo de Chão Restaurant is very special, not the usual restaurant experience. I was invited to Fogo’s media dinner celebrating the completion of their renovations.

Interview with Marcio Bonfada, Fogo de Chão Area Manager:

Bonfada: “Fogo de Chão opened in Las Vegas in 2011 and recently we wanted to change the decor, the walls, and pictures with everything new, especially the bar. The lounge is a comfortable waiting area now.

We offer a great Happy Hour from 4:30 to 6:30 pm to enjoy snacks, drinks, and Bar Fogo- small and large plates of appetizers and Brazilian inspired drinks.”

SZ: “I love the way the servers come to my table, their skewers filled with gigantic cuts of meats and I can eat as much as I want.

There’s several different cuts of steak, some not found in other restaurants.”

Bonfada: “We have a variety of roasted meats and authentic Brazilian cuts like our signature Steak Picanha- the prime part of top sirloin, the beef Ancho Ribeye, Alcatra Sirloin, Fraldinha- bottom sirloin, Costela beef ribs, bacon wrapped steak, the Filet mignon, and New York strip steak.”

SZ: “What If someone has a health diet or can only eat certain foods?”

Bonfada: “We also offer pork, chicken, lamb, sausage, and seafood.  

Our seafood is served with a Brazilian twist. There’s smoked salmon, chilled lobster, shrimp appetizers, Mango Chilean Sea-bass, pan-seared salmon, shrimp cocktail, and garlic shrimp.”

SZ: “What is on the Market Table?”

Bonfada: “The Market Table features specialty salads, imported cheese, cured meats, antipasti, charcuterie, and side dishes with over 60 items.”

SZ: “The Market Table is a meal in itself!”

Bonfada: “Absolutely!”

SZ: “In the main dining room, the servers cut the food in front of us at each table but what about banquets?”

Bonfada: “It is the same way for banquets, tonight you will be in the banquet room and each person will receive personal attention. We cater weddings, business meetings, and other celebrations.  

For reservations or information, call (702) 431-4500. Fogo de Chão is located at

360 E. Flamingo Rd., in the Hughes Center business park, near Las Vegas Boulevard, South. Fogo de Chão Brazilian Steakhouses are also in Brazil, the United States, Puerto Rico, Mexico, and the Middle East.  www.FOGO.com   

 Watch Sandy’s television programs on KBNB Cable TV, airing on COX and most cable networks.

Award-winning Sandy Zimmerman has produced television programs, documentaries, and travel specials: Beijing, and on the Yangtze River Cruise, both in China; “Castles, Wine and Trattorias” travel specials in Italy; “Visiting a Kazakh Family in a Yurt along Marco Polo’s Silk Road-China,” and around the world as well as in the US: Bryce Canyon National Park, Zion Canyon National Park, the Grand Canyon North Rim National Park, and an authentic real Cattle Drive similar to the early westerns in Reno, Nevada,   and other destinations in the US.

With 25 years’ experience as a television talk show host of Sandy Zimmerman’s
Las Vegas Today Show, Sandy Zimmerman’s Las Vegas TV Show, and Discover the Ultimate Vacation travel specials, Syndicated Journalist- Show and Dining Reviewer, Travel/ Luxury writer, Health, Photographer/ Videographer.

For information, questions, comments please contact Sandy Zimmerman: 

(702)-515-0846.  sandyzimm2003@yahoo.com  Facebook@szlvtv http://www.facebook.com/szlvtv

 


“Enjoy an Unforgettable Evening Dining & Dancing Under the Stars” By Sandy Zimmerman

September 17th, 2019 • by Sandy Zimmerman

SID THE KID, STAR OF THE “SAX UNDER THE STARS” EVENT!

 

I was invited to review “Sax under the Stars”, a spectacular event at Club 172, (Rio All-Suites Hotel) that transports you back into the era of early Las Vegas, the time of Fred Astaire, the time when women wore evening gowns while men donned their top hats, ties and tuxedos. This elegant atmosphere is paired with gourmet upscale cuisine designed to thrill your taste buds. 

 

When I came to Las Vegas in the 80’s, we had supper clubs, live music, dancing, no cover or minimum lounge acts, and socials but not now.

 Sharen Black, “Sax under the Stars” Producer”, wants to bring back the big band sound with the well-known saxophonist “Sid the Kid” and a 9 piece band. Sharen commented, “We have jazz, Glenn Miller songs like “In the Mood” and also some special ballroom dancers here tonight.”  

Sharen Black, Producer of the “Sax Under The Stars” event during Sandy Zimmerman’s interview.

 

“Sax under the Stars” is a BI-MONTHLY charity event with dining and dancing at the Club 172 (Rio All-Suites Hotel), today’s version of the supper clubs of the past. Club 172 is unique as one of the few if not the only place with a retractable roof where you enjoy the added pleasure of dining and dancing under the stars! How romantic!

Sharon feels the need to assist 4th grade students in learning how to succeed for their future. The chosen Fourth Grade Cotillion students will have five weeks of training in etiquette and ballroom dancing and then will “show off” what they have learned at a Dinner/Dance on November 9 at the Club 172 at the Rio Hotel and Casino. There will be no cost to the students and all students will be given tuxedos and party dresses to wear to the event. Instructors will be dance professionals from the Las Vegas community and instructors who have conducted Cotillions from Kansas City and Las Vegas.

A portion of ticket proceeds will benefit the Fourth Grade Cotillion, a five-part class benefitting 50 Fourth Grade students by teaching etiquette, good manners, common courtesy, and commitment to gracious behavior. In addition, ballroom dancing will be taught by professional instructors from dance studios in Las Vegas.

Sax Under the Stars continues every 2nd Saturday until December. Formal length dresses, white tie & tails preferred. Tickets are available online for $120 per person, and at the door for $140. Limited seating available; to book your reservation, call 702-514-0488 or visit saxunderthestars.com. *Vegan dinner options available.

 

Award-winning Sandy Zimmerman produces television programs, documentaries, and travel specials in Beijing and on the Yangtze River Cruise in China, travel specials in Italy and around the world as well as for Bryce Canyon
National Park, Zion Canyon National Park, the Grand Canyon North Rim National Park,
authentic 
real Cattle Drive similar to the early westerns in Reno, Nevada, and other
destinations in the US.

With 25 years’ experience as a syndicated Show and Dining Reviewer, Travel/ Luxury writer, Health, Photographer/ Videographer, Editor, and Talk Show Host of Sandy Zimmerman’s
Las Vegas TV Show and Discover the Ultimate Vacation travel specials. For information,
questions, comments please contact Sandy Zimmerman: 
call (702)-515-0846.  Facebook@SZLVTV sandyzimm2003@yahoo.com 


“The Park MGM Hotel’s Eataly Transports Italy to You!”- By Sandy Zimmerman

January 7th, 2019 • by Sandy Zimmerman

(Photos by Sandy Zimmerman-COOK, CHEESE, SAMPLES- and other 2 photos by Eataly)

I was invited to attend the opening of the Park MGM Hotel’s unusual Eataly, a 40,000 square-feet building filled with everything Italian! It was a wonderful afternoon tasting the delicacies, cuisine, and wines of Italy.

I produced travel specials in Italy three times and feel Eataly was reminiscent of their very large markets and outside shopping areas which featured many different businesses in one place.

To provide an idea of the wide extent of food and goods available, I want to mention some details about what you will experience at the Eataly.

There are three Restaurants all specializing in Black Angus beef, beef with a high level of fine marbling, tenderness, age and color from Creekstone Farms, but each restaurant offers different recipes and styles of cooking.

The Manzo (meaning beef) Restaurant is an upscale butcher’s restaurant with an Italian wood-burning grill adding a romantic touch to dining (opening soon). 

The Gran Caffe Milano serves breakfast, lunch and dinner and the La Pizza E La Pasta Ristorante is known for their Napoli-style pizza and al dente pasta.

If you love cheese, this is the place to spend some time! Step over to each of the four Mozzarella Bars and try complimentary tastes from their mega-large blocks of cheese.

You can choose eating Mozzarella alone or they also offer Mozzarella pairings for that melt-in-your-mouth difference with flavors to tempt your appetite!

One of the Mozzarella Bars- Mozzarella Di Bufala Dop uses water buffalo milk from Campania while the second bar- Burrata  prepares the food with stracciatella as an Italian soup or dessert, the third- Stracciatella uses the hand-torn method and the forth- House made Mozzarella hand-pulls the Mozzarella. To an Italian, that does make a difference! The Mozzarella is prepared daily in-house.

Eataly offers so much to the public, this is only a part of what they have to offer. I am preparing another article in order to really tell the whole story!  

Make sure you have a few hours to really experience Eataly, try not to miss any of their unique stops and exciting cuisine. This is Italy all in one place!

Hours: Monday-Sunday from 10 am- 11 pm;

For information, call 702-730-7617. Eataly is located inside the Park MGM Hotel, 3770 S. Las Vegas Blvd.   https://www.parkmgm.com/en/restaurants/eataly.html

 

 

SANDY ZIMMERMAN: Award-winning Talk Show Host/Columnist Sandy Zimmerman has produced television programs for 20 years, syndicated Show and Dining Reviewer, Travel/ Luxury writer, Health, Photographer/ Videographer, Editor, Director, and Talk Show Host of Sandy Zimmerman’s Las Vegas TV Show and Discover the Ultimate Vacation travel specials. sandyzimm2003@yahoo.com  702-515-0846

    

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


“Escape the Ordinary, Discover the Exotic Mott 32 Restaurant”- By Sandy Zimmerman

January 7th, 2019 • by Sandy Zimmerman

(Photos by Sandy Zimmerman (booth) and others by Erik Kabik)

Stepping into the exciting world of the new Mott 32 Restaurant immediately awakens your senses to its luxurious setting, artful lighting and colorful Asian designs. You will see a striking and sometimes dramatic mix of original contemporary and classical styles in each room.

Tradition means so much to the Mott 32 Restaurant drawing its roots from ancient China (Yuan Dynasty, 1271-1368), their Duck Master Chefs still use the custom duck oven, special air-drying duck fridge and the techniques for cooking their famous Peking Duck. Imagine the time and expertise needed for the Duck Master to replicate and follow the series of sometimes secret steps of this 48 hour process. For the finale, the chef presents the Peking Duck and slices it at your table.

Each of their signature dishes will thrill and delight you with its unbelievable tastes and superb blending of flavors. Mott 32 is a unique Chinese restaurant featuring dishes that echo the past coupled with original modern selections.
They choose the cuisines from the Cantonese, Szechuan and Beijing cultures.

These are a few of Mott 32’s ultra-distinctive signature dishes on their Las Vegas Menu:

燒味 BBQ 42天飼養北京片皮鴨 (蘋果木燒) Apple Wood Roasted 42 Days Peking Duck “Signature Mott 32 Cut”

京式香脆爆鴨件 Peking Style Spicy Crispy Duck Rack

鴨松生菜包 Minced Duck with Lettuce Cup

 

蜜汁頂級西班牙黑毛豬叉燒 Barbecue Pluma Iberico Pork, Yellow Mountain Honey

脆皮燒腩仔 Crispy Roasted Pork Belly

It is important to know that the Mott 32 Restaurant cares about you and the environment. They choose the finest farms and suppliers with quality and the environment in mind.   

Their distinguished Mott 32 Hong Kong restaurant stands out as one of the most awarded restaurants in Hong Kong. Awards include Best New Restaurant, Best Interior Design and Best Restaurant Reader Choice Award by Tatler, No.1 Hot 10 Restaurants in Asia and SCMP 100 Top Tables 2014, 2015 and 2016.

For an unforgettable experience, don’t miss dining at the unique Mott 32 Chinese Restaurant Las Vegas (opened December 30, 2018), inside the Venetian Resort, near the waterfalls and the Palazzo Resort.  

Open: 5- 11 PM, Daily.  For information or reservations, call 702-607-3232

The Mott 32 Chinese Restaurants are internationally known with restaurants in Hong Kong, China, Vancouver, British Colombia, Canada, and their restaurant in Bangkok, Thailand is coming soon.

SANDY ZIMMERMAN:  As an award-winning television producer, I have produced travel specials around the world. I visited China five times and produced two travel specials, one in Beijing and another on the Yangtze River Cruise, in addition to reviewing restaurants and shows, journalist for 20 years.

Award-winning Talk Show Host/Columnist Sandy Zimmerman has produced television programs for 20 years, syndicated Show and Dining Reviewer, Travel/ Luxury writer, Health, Photographer/ Videographer, Editor, Director, and Talk Show Host of Sandy Zimmerman’s Las Vegas TV Show and Discover the Ultimate Vacation travel specials. sandyzimm2003@yahoo.com  702-515-0846


ANNOUNCING: SANDY ZIMMERMAN’S LAS VEGAS TV SHOWS AIR 14 X’S A WEEK  (different hours each day)

December 5th, 2018 • by Sandy Zimmerman

 

 

ANNOUNCING: SANDY ZIMMERMAN’S LAS VEGAS TV SHOWS AIR 14 X’S A WEEK  (different hours each day) along with Sandy’s CELEBRITY & RESTAURANT THEATER on FACEBOOK airing 24/7 http://www.facebook.com/szlvtv  AND ALSO SYNDICATED ARTICLES for Multi-Media coverage!

 

Would you like advice about creating an image/brand for yourself, for you as a professional, your band, or business?  

Sandy’s award-winning productions, known for more than 20 years on television and radio, include producing TV commercials, television programs, travel specials, infomercials, internet and specialized videos.

For information, suggestions, or questions, call Sandy Zimmerman: 702-515-0846. sandyzimm2003@yahoo.com

 


CHEF KENNY CREATES THE DIFFERENCE IN ASIAN VEGAN CUISINE

July 13th, 2018 • by Sandy Zimmerman

CHEF KENNY & CUSTOMERS

“Chef Kenny creates the difference to Asian Vegan

By Sandy Zimmerman
(Photos by Sandy Zimmerman and Chef Kenny)

When you taste Chef Kenny’s Asian Vegan cuisine,it’s an experience you will long remember!

Savor the delights of Kenny’s real Vegan cooking and see how
healthy food should taste.

Chef Kenny explained, “I have Mandarin, Vegan, sushi,
and some dishes that I created myself. Some dishes
replicate Kung Pao chicken and beef converted to plant-based food.

On my menu, I have 17 Chinese dishes and from 12-15 on the Vegan side with sushi rolls.”

Most customers love my cooking. They say, “Chef you are so amazing. They love the sushi I created and continue to create.

I offer Vegan salmon, Vegan tuna and Vegan eel. I want to inspire people to see how we do real Vegan food.

I cook a lot of dishes just like beef, shrimp and fish- looks like, tastes like, and the texture is very close. Soy is substituted with delicious sauces.

Before I started my restaurants, I was involved in a wholesale business so I know how to choose food and pick up very good ingredients.


In 1988, I owned three restaurants in San Diego, moved
to Las Vegas and sold meat and seafood to hotels then I opened my first Vegan restaurant, in 2016, the Vegan Burger, and Chef Kenney’s opened last week. I want a Vegan sushi bar next year.

This is my seventh restaurant. In 2001, Other vegan restaurants use simple ingredients and just a few selections, people get more here.

For information, call 702-889-0939. Chef Kenny’s Asian Vegan Restaurant is located at
6820 Spring Mountain Road, and Rainbow. (Soybeans are legumes that originated in East Asia)





“Dine around the World at SUGARCANE Raw Bar & Grill”

December 4th, 2016 • by Sandy Zimmerman

RESTAURANT REVIEW

By Sandy Zimmerman

(Photos by SUGARCANE Raw Bar & Grill unless indicated)

I received an invitation to the opening of the SUGARCANE Raw Bar Grill to taste their globally-inspired chef’s small and large plates as well as inventive cocktails.

SUGARCANE’S special dinner menu enticed us with 16 exciting courses, an opportunity to savor so many of their specialties.

The dinner was unbelievable, so pleasing to the palate, EACH dish offered their own masterpiece of flavors.

The First Four Courses were from the CRUDOS (Raw) menu:

Kombu marinated Fluke- I love when the chef brings out the bold full-flavor of marinated fish, steak and pork. This thinly sliced, marinated white fish sits on a bed of sea kelp, the longer you leave the fish on the kelp the longer it marinates. The Fluke is topped with charred onions, sliced red grapes and sesame seed oil.

Wagyu Beef Carpaccio- I usually prefer Wagyu Beef because the cattle are considered “happy” with massages and special care. This beef originally from Japan, now bred in the United States is so tender and juicy. The Wagyu Beef is served with Kimchi Pickles and Black garlic aioli.

A sweet Japanese Hokkaido Scallop- the Scallop was a triple treat- tender, light and spicy. The Scallop was served with infused compressed Fuji apples, black truffle oil, lime and sliced jalapeno.

Kinilaw Kampachi, Pilipino-inspired sliced fish, sliced Serrano Peppers, Coconut Cane Vinaigrette, citrus and Puffed Rice. The hot Serrano Peppers added a zing to the meal.

This evening was filled with so many delightful surprises, a continuation of my SUGARCANE review will appear in another article.

Award winning Executive Chef & Partner Timon Balloo’s French-trained background and globally inspired menu, guests choose from Asian, Latin American, North African, Middle Eastern and the United States.

This cuisine represents three kitchen concepts- open fire grill, raw bar and traditional kitchen for a “shared experience”.

He celebrates the simple pleasures in life-eating well and celebrating with friends.

SUGARCANE raw bar grill is located in The Grand Canal Shoppes in the Venetian, a AAA Five Diamond luxury resort on the Las Vegas Strip.

The new 6,376-square-foot space is located on restaurant row of the resort’s casino level and will offer an all-day menu, Monday through Sunday, as well as lunch Monday through Friday, and brunch Saturday and Sunday.


For more information, please visit     www.sugarcanerawbargrill.com

The SUGARCANE Raw Bar Grill, inside the Venetian® 3355 Las Vegas Blvd. South, Las Vegas. For information, call 702-414-2263.

Samba Brands Management (SBM) brought their James Beard Award nominated Miami eatery, SUGARCANE Raw Bar Grill, to the Grand Canal Shoppes at The Venetian & The Palazzo Las Vegas in spring 2016, marking the brand’s inaugural expansion.

Award winning Sandy Zimmerman is a syndicated columnist, Show and Dining reviews, travel, cars, health, luxury and more. Sandy is talk show host of the Las Vegas Today Show programs and Discover the Ultimate Vacation. If you want to suggest topics for articles or have SUGGESTIONS, call 702-731-6491. sandyzimm2003@yahoo.com


A Tasting Party at the ARIA Resort’s UNION Restaurant

May 29th, 2011 • by Sandy Zimmerman

KOBE BEEF SLIDERS

(Photos by Sandy Zimmerman)

The beautiful new ARIA Resort has been known for their creativity and the uniqueness of their designs, I can say each time I have attended an event here everything was perfect.

An invitation to taste the UNION Restaurant’s new seasonal menu is very special because it means a delicious array of one- of- a- kind creations! I am always amazed when the top chefs get together and the results are like magic!

Thinking about tasting the UNION Restaurant’s new menu and with hints of a Chef’s Interactive Table, I was happy to attend. The party was held at the top tier of the restaurant with views of the other levels and casino.

A special table was arranged for the guest’s interactive tasting experience. Some of the ARIA Hotel’s top chefs were preparing the “feast of all feasts” for us to taste and savor. There were ingredients which we seldom see mixed together yet after tasting each dish, I felt they belonged together.  This was a rare opportunity for the guests to speak to the chefs, ask questions, and watch how they create their signature dishes.

The chefs call their cuisine, “A unique international twist on classic comfort food with Mediterranean, Spanish, Italian, and Asian twist.”

The chefs cooked lamb on a small wood grill, topped it with Yogurt Tzatziki sauce, and placed the lamb kabobs on small homemade petas. This was a clever way to present the lamb kabobs and they looked as great as they tasted.  The lamb was very tender with tastes of the delicate flavors of the marinade.

Another chef prepared the Yellowtail Crunch and a touch of spicy masago caviar with the crunch of crispy wonton.

I have seen sliders around Las Vegas but not as big as these and the serving includes three sliders each filled with three-ounces of Kobe Beef, aged Cheddar cheese, grilled onions, tomatoes, secret sauce, and a side of spiced fries.

TERIYAKI CHICKEN DRUMSTICKS

Guests couldn’t miss seeing the extra- large Teriyaki Chicken Drumsticks on the platter but after the first taste, the Korean Sweet & Spicy Teriyaki sauce was tantalizingly addictive.  


Gourmet Meals can be Reasonable

April 17th, 2011 • by Sandy Zimmerman

(Photos: Sandy Zimmerman)

There is a place where you can relax, take a break, and recharge

yourself.

The Hammer Bar and Grill offers the perfect down-to-earth

setting.

As the co-owner and Executive Chef, Chris Sarret explained, “We

do not have a theme.

There are no palm trees or anything like that.

I wanted to create an atmosphere where people could come in

and not feel they have to dress and just have a good time for a

minimal amount of money.  This is one of Las Vegas’ reasonable

restaurants.

This is a friendly bar with great food, what more could you want?

And you can win money too.

There is nothing wrong with that, two of my favorite things.

My partner and I try to create an atmosphere that is fun for

everybody.”

You would not expect a gourmet restaurant in a cocktail lounge,

but Chris takes a lot of pride in their food.

He is the man who prepares all of the great food himself and it

really is great.

He graduated from the famous Le Cordon Bleu School so you

have a first class chef here.

I should describe my “tasting” as dining. The shrimp were

crusted with garlic while being toasted on the grill for a crispy

taste.

The Remoulade dipping sauce and cheesy garlic bread were

perfect complement to the dish.

After eating Hammer’s shrimp, I would say, “Their food is

reasonable and WORTH EVERY BITE!

Another great reason to come to the Hammer, you can probably

find almost any game from Keno, poker, slots, Black Jack,

including 10-15 different games on every slot machine.

Change your luck by changing games with their big selection of

games from .05 cents to $5.



Thai Cuisine from 4 Regions

February 19th, 2011 • by Sandy Zimmerman

“Thai Cuisine from 4 Regions”

By Sandy Zimmerman

(Photos by Sandy Zimmerman)

Crying Tiger

You have the opportunity to taste some of the finest Thai cuisine from four different regions-

North, Northeast, Central, and Southern Thailand.

It is like a culinary trip through Thailand but it is right here in Las Vegas at the Thai Grill.

I toured Thailand twice and found all of the different styles of cuisine intriguing.

Their spices really bring out the sauces and add zest to the dishes.

It was great being able to review the Thai Grill’s tasty food bringing memories of

the exciting restaurants in Thailand.

After dining in Thailand, I know the real Thai cuisine and can honestly say,

This is really authentic!”

The owners of the

Thai Grill,

Wayne and Nattanuch

Prasertong

were both

born in

Thailand.

Wayne is from Bangkok

and

Nattanuch from the north, in Chiang Mai.

Chef Nattanuch has created some of the most delicious dishes with the magic touch

of a woman who loves to cook.

She learned from her mother, a famous chef and restaurant owner in Chaing Mai,

Thailand, bringing all of the secret recipes to Las Vegas.

With a seven page menu, Wayne says, “If you come into our restaurant and pick a

different item on the menu every day, you would probably finish in EIGHT

MONTHS!

Hot Pot to Share

When I was ready to review the restaurant’ food, Chef Nattanuch said, “Tell me what you

prefer and I will do it any way you want.”

This was not just for me but for every guest who enters their restaurant!

Depending on your health or diet, she prepares everything herself.

I decided to try the Crying Tiger steak and was thrilled with my choice.

Her Crying Tiger appetizer is an ancient Thai dish of sirloin steak grilled with

Thai spices and only an unbelievable $6.99!

Chef Nattanuch marinates the meat overnight and allows it to soak through.

The sirloin steak was grilled with mild spices but I did not have the hot chile sauce.

She added thick slices of steak on top of a salad with an interesting twist of sliced

apples, lemon grass, and mango.


Yassou!

February 8th, 2011 • by Sandy Zimmerman

“Yassou”

By Sandy Zimmerman

(Photos by Sandy Zimmerman)

Everything about the Yassou Greek Grill Café is really Greek.

The owner, Peter Papas, was born in Cyprus and came to the United States with his entire family

when he was only 5 years old.

When I entered the Yassou Greek Grill Café, I wanted to start dancing!

The Greek music and the atmosphere brought back memories of Greek cafés when I was in Athens

and the Greek Islands.

Each dish I tasted at

Yassou’s Greek Grill Café

surprised me with flavorful bites

that stood out from

the usual Greek cuisine.

Chicken is more than

just chicken at Yassou.

As Peter explained,

“We spent a lot of time and money

into our special marinades.

Vegetable oil was added to olive oil to break it down because olive oil could be very strong if you use it

by itself.

We found the right formula of garlic, oregano, pepper, and a little parsley  mixed together with some

secrets for a creamy texture which holds up well when put into our food.”

Besides being a tender piece of meat, I felt their steak’s marinade created a special taste all of its own.

Peter continued, “A good product turns out to be a great product after we prepare it.

We always buy quality calamari, filet mignon, cheese from Greece, and other ingredients.

All of the meat is cut and marinated for 48 hours.

Everything that is served is really, really prime quality.

The owner Peter Papas explains,

“This is the Greek experience.

There are many nice restaurants

in Las Vegas which call themselves

Greek, but they serve Middle

Eastern cuisine.

When you taste our food,

you will taste the difference.

The value is outrageous, the quality

is amazing, and our service impeccable.”

Why did he call their restaurant Yassou?

Yassou has many meanings- welcome, to your health, good appetite, and hello.

It was his wife Rita’s idea.

Peter is always looking for something new in these challenging times he tries to be creative.

For example, a mini-combo does not cost as much as a regular combo because there is five ounce

skewer of chicken and a five ounce skewer of steak at $3.50 including rice and salad for the plate.

If the person does not have a big appetite he/she could taste both the steak and chicken without

being overly filled and still save money.

“We are finding ways for guests to save money and still have the Greek experience.

The open kitchen allows people to see us, and we can watch to make sure the guests are treated well

and are happy.

Customers can talk to us in the open kitchen.

We wanted to be part of the experience, to be able to see the people who come in, and not miss

anything.


A Healthy Restaurant with Delicious Food

November 28th, 2010 • by Sandy Zimmerman

“A Healthy Restaurant with Delicious Food”

By Sandy Zimmerman

(Photos by Sandy Zimmerman)

The idea for Wendy Clark’s restaurant happened in Italy when fate changed his

life from doing business into a gourmet feast!

Wendy spent 30 years traveling

around Italy with two associates as a computer consultant for restaurant

groups.

He described their experience, “We ate our way through Italy tasting

all of their great food especially in Naples.”

They traveled from Naples to Venice, Rome, Pizza, Sicily, the Riviera, and

back to Naples.  What a life!!!

He explained, “Italy is a wonderful country, we had a lot of fun but also

learned from their famous chefs.

After spending hours and hours in different restaurants, the chefs came out

and dragged me into their kitchens to show me their cooking techniques.

We spent countless hours and days working with

these chefs

learning

their

recipes

along with

the

importance

of quality

ingredients

and patience.

In Italy,

their work

hours are

different

than ours.

Most homes have small refrigerators that are only three cubic feet and

restaurants have very small refrigerators so everything is fresh.

They go to the grocery, work, have a little siesta and work again from 5-8 pm.

The Italians work long hours, live well and enjoy life.

I always liked the way the Neapolitan pizza tasted.

It had a bubbly crust and

was prepared with a lot of garlic.

The distinct taste and the freshness of the ingredients made the pizza stand

out from the other sections of Italy.”

With all of their knowledge accumulated while living in Italy, the three men

opened two restaurants- “Brothers Italian Bistro” here in Las Vegas.

Although they were not brothers, their strong friendship created a bond like

being brothers.

This is one of

the few “HEALTHY

RESTAURANTS”

in Las

Vegas, Brothers

offers great tasting

Italian meals that

are specially

prepared with the

diner’s health in mind.

So many people hesitate going out to eat because of their

diets or health problems. Wendy suffered a major heart attack, called the

Widow Maker, four years ago and follows a strict diet.


Mexican Cuisine the Way You Want It

November 13th, 2010 • by admin

4 Pound Chickens


“Mexican Cuisine  served just the Way You Want It”

By Sandy Zimmerman

People have been enjoying Frank & Fina’s Cocina for over 23 years.

Frank and Fina Pacheco are proud of their reputation for

delicious Mexican cuisine

Their special blend of spices and secret recipes make the dishes so tasty,

a bit different from the usual Mexican cuisine.

Frank and Fina Pacheco

Although the couple

would not tell me

all of the ingredients

in the marinades

and sauces,

I was thrilled with

the tantalizing

flavors,

bold spices and creative mix of ingredients.

Frank feels, “We always serve meals that are consistent

in quality and taste.

This is very important because our customers

come back again and again.

During this uncertain economy, we give more to the public- good food at

reasonable prices so they always know it is going to be great.

One of their customer’s favorites, charbroiled chicken,

is served by the piece and as a meal.

This is a perfect selection for anyone on a diet

for health or to lose weight.

The large four-pound chicken is very

tender because it is marinated 3-4 hours before cooking.

I was surprised when they brought my shrimp fajitas because the platter did

not sizzle yet when I tasted my first bite of jumbo shrimp,

the sizzle was in the flavor.

It was such a big serving that two people could have eaten

the entree with so much on the platter,

This is one of the few restaurants where you will find

Sweet Potato Enchiladas.

Another interesting house specialty, chicken mole

enchiladas is topped with authentic Poblano brown mole

sauce, cheese and sour cream.

Try their Yucatan-style selections baked pork Cochinita

Pibil or the marinated Steak Uxmal topped with grilled

onions.  The cook marinates the meat for a few hours and

cooks slowly to hold in the juices.

Their Mexican sandwiches, Tortas, are filled with your

choice of steak, chicken, or pork.


It’s All About Lobsters!

September 26th, 2010 • by admin

Executive Chef Kikko Ojeda is inside the lobster cold room

“It’s All About Lobsters!”

By Sandy Zimmerman

(Photos by Sandy Zimmerman)

I was happy to have a chance to return to the Palm Restaurant

and see Larry Close, the General Manager.

FOUR Pound Lobsters

now we will be discussing lobsters, lobsters and lobster specials.

There are so many recipes with lobster in soups, pastas, salads,

and other dishes, but why fool around with just pieces of lobster

when you can have

the whole lobster at a

really reasonable

price?

Larry explained,

“The Palm Restaurant

started serving large

lobsters, crustaceans,

back in the 1950’s and


has continued serving them ever since.

Our staff does an awesome job!

We sell anywhere

from 50 to 75,

3-4-and-5-pound

lobsters a day.

They are flown in

fresh from Nova

Scotia, Canada, on a

daily basis.

Nova Scotia lobsters

have a very

hard shell and the

harder the shell,

the better the meat.

Right now we have

extended our 4 pound lobster dinner for two

people for $89.95 good through September.”

Yes, FOUR pounds of the finest,

tastiest lobster split into two

pound halves for two

people to enjoy.

You will not find lobsters

that large at that price!

The dinners also come

with mixed green

or Caesars salad and one

signature side dish.

It is a really BIG

meal!

And they have a second

lobster special $49.95 per person for a

FOUR course Surf and Turf dinner (good until November 30).

Larry suggests,

“If you are

a lobster tail man,

order the female

lobster and if you are

partial to lobster claws

the male lobster is

for you.

The males have the larger claws and smaller body.”

he Executive Chef, Kikko Ojeda showed us how to

tell male and female lobsters apart and the staff are

happy to demonstrate this for all of their guests.

Dining at the Palm Restaurant became a memorable

experience when we were invited into their kitchen to see all of the

steps in preparing a lobster dinner.


 

 

 


#2-The ULTIMATE Dining Experience!

August 24th, 2010 • by Sandy Zimmerman

Michael Feighery, President, Smith & Wollensky Restaurant Group

Known as America’s premier traditional steakhouse, this title

says it all.  As their President, Michael Feighery, explains, “We did

not give the title to ourselves; it was given by our customers over

(Photo by: Smith and Wollensky Restaurant Group)

Smith & Wollensky

stands as an example of

the standards and

elegance of the past.

Perhaps this is because

S&W was established

in 1977, a time when

restaurants cared about

service and the

quality of their food.

The moment you walk into S&W, you know

this is a very special place.

You have the choice of two restaurants, the Smith & Wollensky

Steakhouse and the more relaxed Smith & Wollensky Grill.  With

two restaurants, you can indulge in the finest food from either

menu.  The Steakhouse’s traditional menu is filled with

selections of MEGA-cuts of beef while the Grill has a lighter, more

casual version with salads, sandwiches, and of course, their juicy

Filet Mignon Oscar-Style (Photo by: Smith and Wollensky Restaurant Group)

What is the secret of their

success?

Michael feels, “The

combination is our food

quality with Corporate

Executive Chef John

Piccolino and our

hospitality.

As a national chain, we are

very, very personable and that is important to us.

I think it is consistency and respect for our guests without

compromise on quality.

When Michael Feighery arrived in the United States, in 1985,

from Ireland, he worked for the Smith & Wollensky Steakhouse in

New York City as a butcher.


#1-The Ultimate Dining Experience

August 23rd, 2010 • by Sandy Zimmerman

 

Bone-in Ribeye Steak (Photo by Smith & Wollensky Restaurant Group)

 (Photos shot by Sandy Zimmerman unless indicated.)

Michael Feighery, President, Smith & Wollensky Restaurant Group

Michael Feighery, President, Smith & Wollensky Restaurant Group

 


I received

an invitation

to “Sample

and Savor

Dinner”

at the Smith & Wollensky

Steakhouse/ Smith &

Wollensky Grill.

What a wonderful escape from the world, a restaurant

where we can dine leisurely while being pampered and

just let time stand still!

And it was the ULTIMATE gastronomic experience!

Entering a fine dining restaurant for the first time is always

exciting because of the anticipation of the delights we will

discover tonight.  Look at the menu closely, but even more

important, learn about the quality of the meats, produce

and seafood.

Corporate Executive Chef John Piccolino is the man who makes

the decisions about their food and creates all of the special dishes.

Chef John explained, “We only use USDA Prime meats, the best

quality meat in the United States.   Out of 500,000 head of cattle,

only 2% yields this quality.

Corporate Executive Chef John Piccolino

It is important how

the meat is aged.

We have walk-in

aging

rooms n all of our

restaurants and dry

age the meats

between 21 and 28 days.

During that process, the enzymes in the meat start to break

down to take on a new buttery flavor characteristic, to become

even more tender and juicy while the marbling dissolves into the

meat.”  I have never been in a dry aging room before with shelves

and shelves of meats each in their own sections.

Chef John only purchases Midwest grain-fed meats from Chicago,

Atlanta and New York.  “The quality above average quality and

they have the specs for our meats and hand-select the cattle for us.”

 


Butcher's Cutting Room

Not only does S&W age their own beef, they also have

butchers cutting the meats exactly the way they want as far as the

portion sizes and trimming the meat to the proper specs.

After the tour, I could hardly wait to taste one of the steaks.

Looking at the main menu, I was amazed at the wide selection of

steaks and Mega-portions.  (Continued)

 

 

 

 

 

 

 

 

 

 

 


LUXOR-TENDER: The Steak you’ve been dreaming about!

July 21st, 2010 • by Sandy Zimmerman

Bone-in Ribeye Steak-(Photo by LUXOR)

RESTAURANT REVIEW-

“This is the Steak you have been

dreaming about!”

By Sandy Zimmerman

(Photos by Sandy Zimmerman unless otherwise indicated.)

Have you been searching for a steak beyond the ordinary,a steak that delights you with every bite?


Read the rest of this entry »


Dine Al Fresco Inside Tillerman’s Restaurant

July 20th, 2010 • by Sandy Zimmerman

Tillerman Steak & Seafood Fine Dining Restaurant (Photo by Sandy Z.)

Tillerman Steak & Seafod Fine Dining Restaurant (Photo by Sandy Z.)

“Dine Al Fresco Inside Tillerman’s Restaurant”

By Sandy Zimmerman

(Photos by Tillerman unless stated)

Entering the Tillerman’s Steak & Fine Dining Restaurant, I was surprised to see they brought a touch of nature inside their dining room.   We sit by trees that reach up to the high vaulted ceiling and the skylight shows the sparkling stars at night.  The charm of al fresco dining is here without worrying about the weather.

Read the rest of this entry »


When is a Steak More than Just Another Steak?

May 15th, 2010 • by Sandy Zimmerman

At Del Frisco’s Double Eagle Steak House, their steaks and the
entire dining experience are different. Part of the enjoyment is
the look of the steak, and of course, the taste, the moment you
take a bite, you will know the difference. Oh, so juicy and so
very tender, the steak creates an unforgettable dining interlude
to savor.

Corporate Executive Chef Thomas Dritsas explains, “We
purchase USDA Prime meat, season the steak generously, and
give it ample time to rest. Most restaurants take the steak
immediately from the broiler to the plate without letting the
steak rest before it is finished off. Resting adds to the
tenderness of the steak. There is a nice crispiness, called a
blister, which adds a complexity to the steak. The surface is
slightly caramelized with a touch of New Orleans seasoning to
bring out a more aggressive flavor.”

Their steaks are really big with a choice of an 8 or 12 oz. filet
Mignon, 16 oz. prime ribeye, 22 ounce bone-in ribeye, 16 oz.
prime strip, 26 oz. bone-in double eagle strip, and 24 oz. prime
porterhouse. Chef Thomas advises, “If these steaks are not
big enough for you, just tell the waiter how many ounces you
want. Many people choose the romance of sharing an extra
large MEGA-steak with a 20 ounce piece divided into 10 ounces
each or even a larger cut. Our 26 ounce steak, with bone
imparted, has a great flavor profile and packs a “wallop”. We
believe in driving the value to the guests and making sure they
have appropriate size cuts. The chef hand cuts the steak in the
kitchen when the guest places the order whatever size they
choose even if it is not on the menu.” The steaks are carved
tableside to provide a front row seat tempting the guests
before they are served.”

Rare really means rare at Del Frisco’s Steakhouse! He
compares, “Some people say our medium rare steaks are like
other restaurants rare. Steaks should be served rare,
undercooked slightly for more juiciness.”

Of course, Mike and I ordered steak. The General Manager,
Jacque Viloria, suggested an appetizer tasting platter of three
shrimp each, crab cake with Cajun lobster sauce, and the 20
ounce bone- in steak with a 18 ounce lobster to share.

The shrimp platter had a slight twist to the classics. One
sauce was filled with Creole mustard and garlic remoulade, the
next featured Del Frisco’s special version of their cocktail
sauce, and the third, marinated shrimp, were first placed in a
crab boil with New Orleans seasoning and garlic for a flavor
boost. The wild Gulf jumbo shrimp (U10-12) were flown to Las
Vegas from Mexico. We especially loved the three home-
made sauces; each of them sparkled with its own perfect
flavor mix. For a lighter dinner, just an order of five or more
shrimp with their different sauces would have been a great
entrée by themselves!



The James Bond Wine Table

May 15th, 2010 • by admin
When you visit Del Friscos, do not miss seeing the most amazing $1.2 million dollar James Bond table. Looking like a normal table at first, Jacque touched her remote control pad and the table suddenly opened to present the James Bond OO7 Films Wine Collection. Eighteen magnums of Cabernet wine from Napa Valley wineries each represent different Bond films. These one- of-a kind bottles are each laser-edged.

Information & Reservations
Telephone: 796-0063.
Address: 3925 Paradise Road, Las Vegas, NV
Hours: Mon. - Sat. 5-10:30 pm; Sun. 5-10 pm