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Archives

AQUAKNOX Serves Fish from Around the World

September 23rd, 2013 • by Sandy Zimmerman

VENETIAN RESORT-

INSIDE THE WINE TOWER-

The Wine Tower from Above









SHe by Mortons Red Carpet Opening

February 17th, 2013 • by Sandy Zimmerman

Eva Longoria and Tilman Fertitta (President, CEO of Landry’s, Inc.)

Masquerade Ball during the She by Morton's Opening

Gabriele Giffords (former US House of Representatives), retired Astronaut Mark Kelly


The Planet Hollywood Restaurant Experience

June 15th, 2012 • by Sandy Zimmerman
VIP PLATTER

 

Executive Chef Christen Butler

 


The Sexiest place on earth: Nikki Beach.

June 17th, 2011 • by admin

(Photos were shot by Sandy Zimmerman during the White Carpet and at Nikki Beach.) 

Imagine the most fabulous beach designed for your pleasure. It’s more than just a beach but a complete luxurious lifestyle filled with nightclubs, restaurants, pool parties, shopping, entertainment, a beach club, and everything else to enhance your stay.  

After spending over 180 million dollars on the transformation of the legendary Tropicana Hotel, Nikki Beach sparkles as the latest spectacular addition.

With so many choices, once you visit Nikki Beach you will long to repeat this incredible experience.

It is important to identify which Nikki Beach because there are so many of them. Most of the guests I interviewed this evening never had the thrill of being at any of the Nikki Beaches. The famous Nikki Beach group have thrilled guests in eleven cities in nine countries: Miami Beach, Florida, USA; St. Tropez, France; St. Barth, French West Indies; Marbella, Spain; Cabo San Lucas, Mexico; Marrakech, Morocco; Koh Samui, Thailand; Cabaret, Dominican Republic; Las Vegas, Nevada, USA; and also at the Cannes Film Festival, France, and the Toronto International Film Festival, Canada.  

When I finally had a chance to take a tour, the entrance led into an enormous night club, and then finally, there in its white splendor was the dazzlingly radiant Nikki Beach.

Like a movie set, the action flowed from one tiered section to the next. You can watch from the pool, have privacy in the Teepee Cabanas, or try the extra large elevated Opium Beds, and special lounging areas everywhere. 

Dine . . . Drink . . . Play . . . and Continue the Party Day and Night. 

During the opening festivities, girls wore tables around their waste that were filled with food like human tables.

The entertainment is all around you!  With stilt-walkers dancing on top of railings and any other space available, the infectious music continued to entice the crowd to dance.   

In 1998, Nikki Beach introduced the world to the ultimate beach club concept, bringing together dining, fashion, art, music and entertainment.

Over a decade later, Nikki Beach continues to make its mark in the world’s hottest addresses and trendsetting locales, “It’s going to be a mix between Miami and St. Tropez,” says Nikki Beach’s Mike Penrod.

Adds his father and Nikki Beach owner Jack Penrod, “What we’re doing is taking the best of all of the Nikki Beach locations and bringing parts here.

 This will be the largest venue in the Nikki Beach family at The Tropicana Hotel, in Las Vegas, recently claiming the #1 spot on The Travel Channel’s “World’s Sexiest Beach Bars.”

 


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.  


Bacio means KISS!

May 23rd, 2011 • by Sandy Zimmerman

(Photos By Sandy Zimmerman)

The two piece band were playing while guests

filled the restaurant;

it was a food tasting party to introduce the press and VIP’s to

Bacio by Carla Pellegrino’s Mediterranean cuisine.

I walked around the buffet table and was thrilled to see all of the

selections.

Once I noticed Carla’s jumbo shrimp I was hooked!

Their jumbo shrimp were really jumbo, six to a pound, and

tasted great with a delicate butter, garlic, and lemon juice sauce.

The shrimp were not swimming in the sauce, yet they held the

taste in every bite. With such large shrimp, I decided to make

them my meal along with some of the caprese and spinach

salads.

There were several different Italian rolls and bread as well as

bread sticks.

A chef stood at the carving section ready to cut your port

reduction crusted ribeye exactly to your specifications.

Of course Carla’s menu offers pasta, not only one or two choices

but penne, spaghetti, linguine, and rigatoni.

DINING ROOM

Sidewalk Cafe-Patio-


Swirl with Us

May 8th, 2011 • by Sandy Zimmerman

U-SWIRL FROZEN YOGURT

(Photos: Sandy Zimmerman)

Everybody is swirling since U-Swirl Frozen Yogurt has come to

Las Vegas! U-Swirl is unique, not like any of the other yogurt

places.

Dana Cartright, Director of Operations and Franchise Trainer,

discussed U-Swirl, “We are the King of frozen yogurt.

There is lots of space for customers to enjoy themselves with

family and friends.

They can sit on the couches and lay back with their feet up

on foot stools.

The bright colors make people happy and relaxed when they

come in after a hard day of work.

The walls are filled with pictures of fruit to show what

is available.”

I eat yogurt everyday for breakfast and was anxious to try theirs

but I do not eat sugar.

-FRUIT-

Dana explained, “The majority of our flavors are non-fat, we have

a few low fat with no sugar added, non-dairy sorbet, low sodium,

and many options with over 60 toppings to add to your

experience of swirling.

If you have a sweet tooth, there are all types of candies, brownies,

and syrups or for the healthy diet choose fresh fruits.

We offer 16 or 20 flavors depending whether you visit our two

super swirlers or the other five.”

-ASSORTED CANDIES-

I have never tried to use a yogurt machine before but it was easy.

Walking down the aisle looking at all those flavors was fun.


A Hidden Treasure

March 18th, 2011 • by Sandy Zimmerman

“Old-time Supper Club”

By Sandy Zimmerman

(Photos by Sandy Zimmerman

I have always searched for “old-time” supper clubs where you can have fun,

meet friends, and not spend a lot of money.

Well, I found another one!

The Italian American Club of Southern Nevada is a hidden treasure to be enjoyed.

Best of all, the Italian American Club welcomes everyone whether they are Italian or not.

Tony Caterine, the General Manager,

known as “Little” Tony”, explained,

Tony Caterine, Known as Big Ton

“My father, Big Tony, the

Club Consultant,

knew all of the stars

because he was

involved in the

night club

and entertainment

business.

The pictures on the

cocktail lounge wall are all his.

You will see everybody from Little Richard, Bobby Daren, the Coasters, Four Tops, and others.

Today it is all about giving our guests a real experience with the food and atmosphere.

I put my food, sauce, chef, and kitchen-staff against anyone, anywhere, and a majority

of the time I’ll win.

It is not just about food, there are a lot of places you can go and get good food but

here you can enjoy the experience and have a good time.

We have a lot of fun.

The entertainment continues every night!

The Nostalgic Dance Society presents an evening of Dance with Melodious Jones Mondays.

This family band plays everything from Billie Holiday, music of the 20’s to today.

Wednesdays and Fridays- Mike Bari and Jenny Ford sing and entertain on the piano.

Throwback Thursdays brings the Speakeasy Swingers with their Jazz & Swing music.

Open Mic night is more than Karaoke every Saturday.

You will see Shiela almost become Lisa Minnelli, Judy Garland,

and other celebrities with her impressions.

Elvis Impressionist

Choose your fav Elvis song and their look-alike server, Joe will sing it for you.

Executive Chef Joe Friscia joked, “We usually serve an

8-10 ounce portion of salmon on Fridays and only 2 ounces the rest of the week.

I try to simplify my crab cakes recipe in order to keep the true crab flavor and

really taste the sweetness of the crab, not to camouflage the taste.

Some restaurants mix crab with so many things that you do not find much

crab in there but here, you have a lot.

Discover the Ultimate Dining ‘s Las Vegas restaurant reviews seeks restaurants with surprises, great food, and reasonable prices.


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.


Do You Want Red or Green Chilies?

December 25th, 2010 • by Sandy Zimmerman

Do you Want Red or Green Chilies?

By Sandy Zimmerman

(Photos by Sandy Zimmerman)

The name Carlitos Burritos is whimsical because it rhymes!

Everything about this restaurant is different.

David Samuels, the owner, explained, “Our cuisine is not Mexican

but New Mexican from the state of New Mexico.

In New Mexico, the food revolves around red and green chilies

grown in the state.

A lot of people have heard of Hatch Green Chile from a village in

the Hatch Valley known as the Chile Capitol of the World.

The red chilies

are a

riper version

of the

green chile

ranging

from WOW,

spicy, to mild.

Depending

upon the

amount of water

used while growing chile,

the less water the hotter it will be.

Red and green chilies are two of the main staples in New Mexican

cooking.

When you dine in a New Mexican restaurant, the server usually

asks, ‘Do you want red or green’, “referring to the chilies.

That’s the official New Mexican state question as well.

Or someone might order Christmas which means mixed red and

green chilies.”


I always thought

people should drink

plenty of water or

beer with their chilies

but David disagrees,

“If you ever eat

something too

spicy do not drink water

that will

make it worse.

Drink milk or eat ice cream to sooth the spice’s effect.”

The restaurant is decorated with chilies hanging from the walls

like a tribute to New Mexico’s chilies.

The New Mexican green chilies are historically said to be an

influence of the early Spanish and Native Americans.

Monday night Sliders, $1 Santa Fe Sliders, from 4-9 pm;

Tuesday nights are “Taco Tuesdays” with their $1 beef tacos

available from 4-9 pm.

They are so popular

David sold 400 tacos in

a few hours last

week.

The price is so

reasonable who

wouldn’t want one?


Wednesday is “Hump Day”, the middle of the week, a time to eat

half price breakfast burritos from their regular price of $3.95

(meat, chicken, shrimp add .25 cents), until 11 am;


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.


Shea’s is Like Cheers

October 10th, 2010 • by admin

Shea's Bar & Grill-Larry Shea-

“Shea’s is Like Cheers”

By Sandy Zimmerman

People come to Shea’s Bar and Grill for many reasons.

I know one reason is the Shea family, day or night one of them

will be there to great you.

Cathy Shea

Larry, the owner,

feels,

“Our competitive

advantage is that

we

are a

mom and pop bar,

people can always

find my wife Cathy,

son Brian and his wife Jamie here.

People like to know one of us is here.

WEEKLY EVENTS


TWO FOR TUESDAY, from

 

6 pm-

midnight,

offers

half-off

all 8

ounce

burgers

including

any

Build-

your-own-

Burgers.

Join KARAOKE every Wednesday, from 8 pm-midnight, with

Terry-Oke, not your typical DJ.

His antics are

always very

entertaining

and he does a great

job encouraging

everyone to

participate.

Terry wears

costumes, uses props, and musical instruments to

make the evening fun.

Jamie Shea

The first 10

people

who turn in song

requests get a free

drink.

Guests do not

have

to sing, it is a

great show just to

watch.

No one knows

what to expect

because it is always different each

time.

Singers with a good voice can be just as entertaining as those who

cannot carry a tune.

Shea’s is the place to unwind after work.

 

 

 


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.


 

 

 


Vintage Las Vegas Supper Club

September 25th, 2010 • by Sandy Zimmerman

“Vintage Las Vegas Supper Club”

By Sandy Zimmerman

(Photos shot by Sandy Zimmerman)

I have always enjoyed seeing Wes Winters from the first time at

the Suncoast Showroom

performing

his Tribute to Liberace

show, during brunch at the Envy

Restaurant, and now opening at

Wes Winters’ 88 Key Supper Club

in Sam’s Town.

 

 

We spoke before his show, “I take requests.

I want people to dance so I do a lot of dance music of the 40’s, 50’s

and 60’s, and some Liberace music.

I brought my 9’

concert Tuxedo

grand

piano here for the

show.

 

 

There is only one like it, I have to quote

Liberace, ‘And I’ve got it.’ ” He did a quick impression of Liberace.

That is quite a piano decorated with mirrors, crystals

and trimmed with chrome.  “I am very proud of the piano, it

sounds beautiful.”

Wes always performs

Liberace’s favorites

but there is more.

He says, “I play

myself.”

Wes includes Frank

 

Sinatra, Dean Martin, and will play anything

anybody wants to hear.

He showed his exceptional abilities at the

piano, along with complex numbers we were treated to “I’ve got

You Under My Skin”, “It’s Now or Never”, “Dream Lover”, “It Had

to be You”, “All the Way”, “Unforgettable”, “What a Wonderful

World”, “Pretty Woman”, “Ain’t That a Kick in the Head”, and

many more.

The 88 Key Club is modeled after the supper clubs reminiscent of

old Las Vegas with great entertainment, delicious food, and

dancing, all at NO COVER, NO MINIMUM.

Wes stands out in his flashy sparkling clothes, attractive versions

of the styles Liberace would have liked.  He announced, “We are

going to eat, dance, party and have a good time.”

Leo Kessler

Everyone is excited about Wes’ new supper club.  I had the

chance to interview Leo Kessler, Regional Director of Food &

Beverage for Sam’s Town, the Eldorado and Joker’s Wild. He feels,

“Wes is absolutely amazing because he brings so much life,

something new to the hotel.

We are always searching for things for people to

enjoy.

He is a wonderful artist, I have met many artists in my life

and he is such a charm to work with.

We love him here.

Our concept is to be consistently good, friendly, and build

relations.  It is all part of the Boyd culture of relationship

building, providing good service and a good product.”


#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)

 

 

 

 

 

 

 

 

 

 

 


Lolita’s Cantina will entertain you!

August 7th, 2010 • by admin

“Lolita’s Cantina will entertain you!”

(Photos by Sandy Zimmerman except one as indicated)

By Sandy Zimmerman

They are dancing in the aisles at Lolita’s Cantina and Tequila Bar.  I was invited to the VIP Press party for their opening and loved seeing Lolita’s sleek modern look.  Eric De Blasi, CEO of the Medusa group, wanted his restaurant to be different and he really succeeded.

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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?


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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.

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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