Michelin-starred Chef Masa Takayama debuts first teppanyaki restaurant, Tetsu, at Las Vegas’ ARIA Resort and Casino

This August, Forbes and Michelin-decorated Chef Masa Takayama will introduce the first teppan concept to his e culinary repertoire. Tetsu, located at ARIA Resort & Casino, will be an intimate and interactive dining experience, offering guests the first taste of Chef Masa’s passion for fine Japanese grilling.

Located inside Masa’s famed Japanese restaurant, barMASA, Tetsu will replace Shaboo, which closes April 28. The exclusive venue will feature four blackjack-style tables and two communal teppan grill tables seating 20 and 19, respectively. Highly skilled teppanyaki chefs will oversee the evening’s culinary entertainment – prepping, cooking and plating orders specific to each guest’s request.

A produce table will serve as the room’s centerpiece, displaying the finest quality meats, seafood and vegetables, and will allow guests the opportunity to hand select the proteins of their entrée, specifying the exact cut, portion size and preparation style they desire.

“ARIA is a leader in the evolution of the Las Vegas culinary scene, now a recognized contender as one of the world’s top epicurean destinations,” said CityCenter President and COO Bill McBeath. “With Tetsu, we continue to set the pace by offering guests a brand new, exclusive concept from Masa Takayama, arguably the world’s most celebrated Japanese chef.”

Chef Masa Takayama

Tetsu Executive Chef/Creator Masa Takayama said, “With a passion for the finest-sourced ingredients, I have always been intrigued by the sizzling vegetables, meat and seafood prepared on a teppan grill. The act of choosing your ingredients and interacting with the chef as he prepares them elevates the conventional dinner – creating memories – which is how food is meant to be experienced.”

The teppan grill menu allows guests to try a variety of offerings at smaller portions and reasonable prices such as the Toro Tartare with Caviar, Wagyu Beef Steak Tartare and Pacific Lobster Sashimi Ceviche in addition to Tataki selections. Tataki, meaning to “pound,” is a traditional manner of preparing fish and meat so they better absorb other flavors, therefore enhancing the protein in the dish. The cuts are briefly seared over a hot pan, marinated in vinegar, sliced thin and seasoned with ginger. Tetsu’s tataki offerings will differentiate the restaurant with the finest culinary creations, such as the Wagyu Ribeye, and Filet Mignon-Soy Vinaigrette.

Main course offerings include prime cuts of beef such as Center Cut Lamb Chop and Filet Mignon. Seafood and steak also will delight guests with the incredibly fresh ingredients for which Masa is renowned, such as Butterflied Scottish Langoustine, Mediterranean Turbot and decadent Fatty Tuna. Side accompaniments including Kobe Garlic Fried Rice, Yakisoba Noodles and Seafood Udon will complement the main course. Completing the meal are unexpected and refreshing desserts such as Masa’s famous Truffle Ice Cream, Grapefruit Granite and Yuzu Sorbet.

Tetsu’s hours of operation will be Wednesday through Sunday 5 p.m. - 11 p.m. Guests enter Tetsu through barMASA, located adjacent to the stunning ARIA lobby. For more information or to make reservations, call 702.590.7111 or visit www.arialasvegas.com

Read More

Another Michelin Chef joins the list of Las Vegas Allstar Chefs. Gordon Ramsay Steak at Paris Las Vegas Opens Friday, May 11 2012

 Internationally-renowned Chef Gordon Ramsay announced that Gordon Ramsay Steak, his first restaurant in Las Vegas, will open Friday, May 11 at Paris Las Vegas. His newest US venture offer guests a fresh, high-energy modern steakhouse environment that playfully transports guests from Paris to London.

 “The space is bold and innovative, and we've put together a strong team who together created a contemporary and fresh menu,” says Chef Ramsay. “I can't wait to open and start welcoming guests to my very first Vegas-based restaurant.”

David Hoenemeyer, president of Paris stated “I am incredibly pleased with the restaurant that Gordon Ramsay and his team have created at Gordon Ramsay Steak.  The space is one-of-a-kind in its design and energy; my mouth waters simply reading the menu.”

On the evening of May 11, Ramsay will participate in Vegas Uncork’d by Bon Appétit’s Grand Tasting where Gordon Ramsay Steak will serve small bites to thousands of guests from its newly fabricated booth, stylistically representative of the restaurant.  Attendees of the event will be treated to a selection of some of Ramsay’s traditional favorites such as the roasted beef Wellington served with potato puree and butter-glazed root vegetables, pan-seared Haddock with Irish potato broth and sticky toffee pudding.  This will be Chef Ramsay’s first year participating in the culinary event at Caesars Palace Garden of the Gods pool oasis.

Gordon Ramsay Steak’s menu, carried out by new Executive Chef Kevin Hee, who has trained under the Gordon Ramsay Group, will showcase Ramsay’s interpretation of traditional American steakhouse dishes with a hint of modern flair intertwined with many contemporary classics.

The menu will change seasonally drawing on the best product available at the time giving visitors new tastes upon every return.  Diners can choose from starters either “From Sea” or “From Land” with dishes like butter-poached Maine lobster, fried oysters and smoked beef tartare with Guinness-infused mustard seeds.  Main courses offer a wide selection of grilled items such as a large range of Wagyu beef, various cuts of dry-aged steaks, veal, Kurobuta double pork chop and an assortment of seafood choices.

The menu will also celebrate Chef Ramsay’s Michelin-starred signature dishes by offering selections inspired by his most revered restaurants in England: fish and chips from The Narrow in London and pork belly accented with candied kumquat and braised Swiss chard from Bread Street Kitchen in London.

Jeffrey Frederick, vice president of food and beverage at Paris Las Vegas, has worked very closely with Gordon Ramsay in the development of this restaurant and testifies, “We have all put so much into this project and also had a lot of fun doing it.  I am just as excited about the details, like the shellfish presentation, as I am the steaks, which will clearly be the star.  I look forward to seeing Gordon Ramsay Steak in full stride.”

This incredible dining venue   7,500 square feet, designed  by EDG Interior Architecture + Design and will seat 200 guests throughout a  two-story dining room, chef’s table, private dining rooms, bar and lounge.  In addition separated from the main dining room by a  Euro-tunnel design, the lounge is  truly distinct area from the restaurant.  It will have its own food menu offering smaller plates of guest favorites from the main dining room in addition to a menu of classically-inspired cocktails.

The wine list for both the dining room and lounge will contain more than 325 labels representing well-known and boutique vineyards around the world. The beer list is impressive as well and features 35 large format selections including Innis & Gunn Original Oak Aged Beer, the English-inspired Firestone Walker Union Jack IPA, and introduced into the United States from North Yorkshire, England for the first time ever in May 2012 - John Smith’s Ale.

May is the time to be in Las Vegas  as Vegas Uncork’d presented by Bon Appétit runs  May 10 -13. Limited tickets are still available for this spectacular series of culinary events by visiting:www.vegasuncorked.com and you can be part of history as yet another Michelin Chef joins the list of Las Vegas Allstar Chefs .

Read More

Many of the best restaurants of Las Vegas will unite again poolside at The Palazzo Las Vegas® for the Las Vegas Epicurean Affair

Save the Date for Southern Nevada’s Premier Culinary Extravaganza

Mark Thursday, May 24 2012 on your calendar.  Many of the best restaurants of Las Vegas will unite again poolside at The Palazzo Las Vegas® for the Las Vegas Epicurean Affair. The event, sponsored by the Nevada Restaurant Association (NvRA), gives guests a taste of the gourmet offerings that have elevated the city to an international dining destination.

Hosted by The Palazzo, the Las Vegas Epicurean Affair promises a tantalizing evening of culinary splendor. Guests will savor samplings of cuisine and cocktails from prestigious restaurants and beverage purveyors in a luxurious poolside setting at The Palazzo for a palate pleasing event that is undoubtedly Las Vegas.

“We are excited to partner with NvRA for the third year in a row to host the Las Vegas Epicurean Affair,” said Sebastien Silvestri, vice president of food and beverage for The Palazzo and The Venetian. “This is an amazing culinary event poolside at The Palazzo and we welcome everyone to experience the amenities at both properties.”

“We are thrilled to showcase the incredible restaurants of the city, and are excited to feature new participants as well as returning signature favorites,” said NvRA President and CEO Katherine Jacobi.  “The Pools at The Palazzo are the perfect backdrop for this exciting event.”

Past participants at the event have included Bradley Ogden, Carnevino, CUT by Wolfgang Puck, Delmonico Steakhouse, Restaurant Guy Savoy, Morels French Steakhouse & Bistro, STK, Nobu Las Vegas, Prime Steakhouse, Table 10, Valentino and many other illustrious restaurants throughout Las Vegas.

The Las Vegas Epicurean Affair is open to the public and will be held Thursday, May 24 from 7 to 10 p.m. at The Pools at The Palazzo.  Tickets go on sale Wednesday, April 25 at LasVegasEpicureanAffair.com. General admission prices are $100 each and VIP tickets are available for $150 per person, granting early admission at 6 p.m. To complete the evening, private cabanas are also available for purchase. Proceeds from the event benefit NvRA’s educational and scholarship programs.  Book the Las Vegas Epicurean Affair suite package online beginning April 23 at palazzo.com or venetian.com or call 702.607.4100.

Read More