Dos Caminos to Return to Las Vegas Suburb Early 2013

We had visited Dos Caminos many times when it was located in the Palazzo Resort in Las Vegas and were disappointed to say the least when they closed.  Several months ago we got word from inside sources that it would be returning to Las Vegas in the Summerlin area. We are excited that   Dos Caminos will to Las Vegas as Stephen Hanson and B.R. Guest Hospitality plan to open a location on Charleston Boulevard in Summerlin’s Canyon Pointe Plaza in early 2013.  Known for its inventive Mexican fare and vibrant bar scene, Dos Caminos looks forward to once again serving their famed guacamole and more to Las Vegas locals and visitors.

Corporate Executive Chef Ivy Stark, author of Dos Caminos Mexican Street Food, will oversee the menu for Las Vegas, as she does with the four locations in New York City and the outposts in Atlantic City, New Jersey and Ft. Lauderdale, Florida.  Joining her in the kitchen will be Las Vegas Executive Chef Reed Osterholt, alumni of the brand.

The Dos Caminos menu builds on classic Mexican staples of guacamole, empanadas and tacos, along with signature dishes, while the cocktail menu is transported “south of the border” with imaginative margaritas and sangria as well as an expansive hand-selected tequila menu.

The space will feature a soft, neutral palate highlighted by a reclaimed barn wood wall.  Candles will flicker throughout the restaurant and lanterns inside and out will create a sky of lights.  The outdoor space will be warmed by chimineyas, Mexican fire pits accented by bright fabrics, and inside the bar will showcase several televisions for sports watching as well as gaming stations.

Dos Caminos Las Vegas is scheduled to open in early March of 2013 and will be open seven days a week for dinner and brunch on Saturday and Sunday. We cannot wait to visit Dos Caminos once again and enjoy what will be Summerlin’s newest hot spot .

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Chef Gordon Ramsay Contiunes his Invasion of the Las Vegas Strip with The Opening of Gordon Ramsay Pub & Grill and Gordon Ramsay BurGR

Chef Gordon Ramsay Invades the Las Vegas Strip with Opening of Gordon Ramsay Pub & Grill and Gordon Ramsay BurGR

Posted on 17 December, 2012 by Elaine and Scott Harris

 We see Chef Gordon Ramsay all over our TVs with numerous shows and his fiery expectation of excellence. This celebrated Chef recently opened Gordon Ramsay Steak in the Paris Resort on the famed Las Vegas strip and that is only the beginning.

Las Vegas is a culinary Meca and this celebrity Chef is taking the city by storm by opening two new venues almost simultaneously in a city known for its long list of Michelin Stars.  Gordon Ramsay Pub & Grill will open at Caesars Palace Dec. 18, and that Gordon Ramsay BurGR will open at Planet Hollywood Resort & Casino Dec 22.  Two restaurants from the same chef opening within one week of each other in two different casino resorts is a monumental feat never experienced on the famed Las Vegas Strip.

The opening of Gordon Ramsay Pub & Grill at Caesars Palace® and Gordon Ramsay BurGR at Planet Hollywood Resort & Casino marks three Gordon Ramsay restaurants to open in Las Vegas in less than a year, expanding his relationship with Caesars Entertainment Corp.

“It’s been incredible the positive reception Gordon Ramsay Steak has received since opening at Paris in May,” said Gordon Ramsay.  “We’ve been developing these different concepts for quite a while to deliver three distinct, unique dining experiences with the variety, originality, and high quality that we believe people want and appreciate.”

The Gordon Ramsay Pub & Grill, the neighborhood restaurant conceptualized by the award-winning chef, will open for dinner Dec. 18 and lunch in mid-Jan. 2013.  The 290 seat restaurant will be the most authentic English pub experience in Las Vegas, as only this native UK chef can provide.

Chef Jeremy Berlin has been selected as executive chef and will oversee the kitchen operations. Berlin moved to Las Vegas from Los Angeles where he served as executive chef of Church and State. Berlin was previously a member of Ramsay’s brigade as Executive Sous Chef of Gordon Ramsay at the London West Hollywood and sous chef of Gordon Ramsay at the London NYC.

The restaurants  feature a relaxed and friendly setting with dishes including New Zealand Red Snapper, lamb T-bone, whole brick pressed Cornish chicken, dry aged 30 oz. bone-in beef rib eye and spotted dog.  The pub  features  elevated British pub food in a comfortable and lively setting showing sporting events from across the world on state of the art entertainment systems.  The pub includes 36 beers served on tap plus 24 bottled beers.  With an eye towards dishes that pair well with beer the pub menu includes English ale onion soup, shepherd’s pie, and a selection of sausages, fried egg sandwiches and the classic pub fish and chips.

The center piece of the restaurant is its bar with an array of beer taps and a backdrop reminiscent of iconic British telephone booths.  A patio area will extend the restaurant towards the casino floor where guests can be part of the action.  Tabletops are comprised of rustic, pottery inspired dishes layered with unprocessed woods and rugged serving vessels.  The uniforms are inspired by the English punk scene and will feature a number of multi-media pieces designed by Allison Leach, a trend with Gordon Ramsay’s Las Vegas restaurants.

Four days after the opening of Gordon Ramsay Pub & Grill,  he will open his first burger experience restaurant, Gordon Ramsay BurGR, at the center-Strip Planet Hollywood Resort & Casino. BurGR, a name that plays on the celebrity chef’s initials, will be located steps from the famous Las Vegas Strip at the entrance of Planet Hollywood Resort & Casino adjacent to the Extra! Lounge.

The BurGR menu will take the traditional burger, fries and milkshake comfort food combination to an entirely new level with selections like pork belly bao buns, sweet potato fries with vanilla powdered sugar and pudding shakes which is a combination of thick milkshake and silky pudding.  Whether traditional or unique burger preparations they will be crafted using the freshest, quality ingredients.  Paying special attention to not only the ingredients but the method, beef patties are cooked over an open flame fueled by hard woods, BurGR will be the only gourmet burger restaurant on the Strip to use this technique, creating a more complex and powerful flavor.

The beverage program features an extensive beer list and robust cocktail program.  Focusing primarily on small and large format American craft beers, BurGR will serve 30 beers all from a stunning frozen tap wall with a selection of bottled beer. The cocktail program will feature a selection of traditionally made cocktails, crafted with fresh ingredients with made-from scratch syrups.

With a location that draws on the energy of both the casino and the nearby Miracle Mile shops, the room is designed in a stylish and modern ambience.  The vividly colored room will seats 200 and is accented by an undulated ceiling, steel and concrete floor, keg display, open kitchen and 30 foot fire feature.  The uniforms, also  designed by Allison Leach, contrast the bright colors of the restaurant with their muted tones.  Allison Leach, known for her costume design for the hit shows Glee and Mad Men, helped to set the industry trend for restaurant uniform design with Gordon Ramsay Steak and continues her visionary work at BurGR

“With numerous hit TV shows entertaining viewers all over the world, I can’t think of a better chef to welcome to Planet Hollywood, a resort with a spotlight on fame, than Gordon Ramsay,” said Planet Hollywood Resort & Casino president David Hoenemeyer. “BurGR will cater to both guests who are fans of Gordon Ramsay and who are in search of a perfect burger and shake.”

“Gordon Ramsay might be the only chef ambitious and talented enough to open two restaurants within days of each other without a second thought,” said Planet Hollywood vice president of food and beverage Jeffrey Frederick. “We are thrilled to bring this new restaurant to our guests and look forward to another successful collaboration.”

Who else but Chef Gordon Ramsay could pull this off in Las Vegas known for its multitude as gastronomic delights from all-star Chefs. We have no doubt that his latest venues will be a smash success as his first

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RUN don’t walk to Honey Salt In Summerlin and enjoy!

At the end of October we stated  “We will be running  not walking  to Honey  Salt  very soon and will bring you inside Honey Salt for a taste by taste sip by sip report from what promises to be a wonderful dining experience. “  And that ,we did on multiple occasions.

This newest venue in the heart of Summerlin was badly needed having lost two long time , iconic local restaurants that was literally “home” for many  due to the down turn in the economy . Honey Salt is the first independent venture from visionaries Elizabeth Blau and Chef Kim Canteenwalla. It is inspired by their love for entertaining at their home. From the time you first walk through the doorway you feel at home. The homey atmosphere starts with the design of the décor to the handpicked  farm-to-table inspired menu.

Elizabeth Blau

Elizabeth stated “Honey Salt is inspired by the food we love to serve at home and the friends we love to share it with.”  It’s meant to be a social affair with a focus on community, creativity and comfort.”  She could not have been more right!  

Whether you take a seat at the bar or seated at a table you feel part of the restaurant and the community that is dining with smiles on their face.

Chef Kim Canteenwalla

In many restaurants if you want to speak with the Chef you may ask your server if he or she could spare a moment to come tableside.  That is not the case at Honey Salt . The center piece of the venue is the Expedite station placed right in front of the kitchen where Chef Kim Canteenwalla touches very dish that comes to the window with his final touches of culinary artistry.

On every occasion we have visited, without fail,  Chef Kim and Elizabeth can be seen visiting every table and the bar greeting their guests and making sure their dishes are to the guests liking.

Honey Salt is also known for some very delightful specialty cocktails created by this duo of culinary legends.  Elizabeth created the “Sweeter Than Honey “cocktails.  We enjoyed “ The Lady Blau Sparkle “ which features Charbay blood orange , chandon ,bitters  soaked sugar  and then moved over to Kim’s “Salt of the Earth “ creations.  We highly recommend the “Salty Son Of A Gun” which is a lovely blend of sazerac rye,lairds apple jack ,dark ale , smoked sea salt .  Another great selection is “The Midnight Rambler” with bulleit bourbon, angostura bitter and maple syrup!. The beer list features Pints, Tall boys and bottles of some fantastic microbrews. The wine list offers wines by the glass, carafe and bottle from around the world.

Turkey Meatballs

Chef Kim is known for using his international background and his love of simple cooking with layers of fresh flavors. We started with the Turkey Meatballs, alta cucina tomatoes, caramelized onions add a special layer of mouthwatering palate pleasing delight and fresh horseradish. This dish is so good that we have had it on every visit!

Chef Kim’s Burrata ,Rosso Bruno & Teardrop Tomatoes is a great start to your Honey Salt experience . If you are in the mood for a Sandwich, The Biloxi Buttermilk Fried Chicken with creamy slaw, durkees dressing, and chopped salad on a fresh brioche roll will satisfy your craving.

Burrata ,Rosso Bruno & Teardrop Tomatoes

Biloxi Buttermilk Fried Chicken

On the dinner menu we could not get enough the spicey Yellowtail Crudo with Peruvian salsa, shaved jicama &radish, pickled cilantro and puffed rice.  The lunch and dinner menu both feature Paleta Iberico Ham with succulent young manchego , grilled asparagus , marcona almonds finished off with minus 8 vinegar .

One of the family favorites, Carmelized Sea Scallops, charred cauliflower, vanilla bean cauliflower puree and truffle saucewill please everyone at the table.

Yellowtail Crudo

Honey Salt offers Burgers, Filet Mignon, Scottish Salmon, Roast Swordfish and many other tasty delights including several unique salads that show off the Farm to Table passion of Chef Kim and Elizabeth.

No matter what you may be in the mood for, Honey Salt has it for lunch or dinner. You will not be disappointed and will find what you are craving any time of day. Summerlin once again has its homey, friendly, community driven neighborhood, locally owned restaurant back! As we said months ago, RUN don’t walk to Honey Salt and enjoy!

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EATING LAS VEGAS: THE 50 ESSENTIAL RESTAURANTS 2013 IS OUT AND FEATURES 11 NEW ENTRIES – PLUS THREE NEW IN THE TOP 10

It is no secret that in the last 10 years Las Vegas has become a culinary Meca to all star celebrity Chefs.  The 2013 edition of Eating Las Vegas: The 50 Essential Restaurants (Huntington Press, December, 2012) features the opinions of three of the city’s food critics (John Curtas, Max Jacobson and Al Mancini) who created a reference book that lists their agreed-upon “Essential50” restaurants in Sin City.

The guide is much more than just a list of restaurants to enjoy. It also includes a 44-page specialty guide dedicated to “Additional Recommendations” that recommends everything from beer, buffets, Sunday brunch and even sushi. The fiery “Vetoes” section pits the three critics’ against each other in literary a version of a free-for-all food fight.

“When we green-lit this project three years ago, I wasn’t sure its realization was even a possibility, as we were dealing with three highly knowledgeable but incredibly strong-willed personalities,” said publisher Anthony Curtis.  “But John (Curtas), Max (Jacobson) and Al (Mancini) have continued to deliver on their promise to seek out, and agree upon, Las Vegas’ 50 Essential Restaurants.”

The 2013 edition of Eating Las Vegas adds three newcomers to the Top Ten list that includes  two off-strip restaurants ,  Marché Bacchus French Bistro and Raku Japanese Charcoal Grill.  The other newcomer is Piero Selvaggio’s Valentino at The Venetian.  Back from  2012, are Estiatorio Milos at The Cosmopolitan, Joël Robuchon and L'Atelier de Joël Robuchon at MGM Grand, Restaurant Guy Savoy at Caesars Palace, CUT at Palazzo and Le Cirque and Picasso at Bellagio.

In addition to the “Top 10,” The 2013 edition features 11 new restaurants including Bread & Butter, Comme Ça at The Cosmopolitan, Due Forni, Fleur at Mandalay Bay, Gordon Ramsay Steak at Paris, Kabuto, Le Thai, Mint Indian Bistro, miX at Mandalay Bay, Public House at The Venetian and Sirio at Aria.

We have been watching this guide for years and is one of the best sources about the Las Vegas Dining scene that we have seen. It is a must for tourists and locals alike.

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Gordon Ramsay Steak at Paris Las Vegas to Launch a Hell's Kitchen Tasting Menu

Gordon Ramsay Steak at Paris Las Vegas' new head chef, Christina Wilson, returns to the menu items that catapulted her into fame as the award-winning steakhouse introduces the first-ever Hell’s Kitchen Limited Edition Tasting Menu in honor of her season 10 win. Wilson prevailed over 18 competitors in the hit show, becoming the first contestant to win a position in a Gordon Ramsay restaurant.

The special five-course prix-fixe menu featuring familiar dishes from the popular show presents the first “Hell’s Kitchen” menu in a Ramsay restaurant, and gives guests the first opportunity to see and taste creations prepared on the show in their most flawless form.

An amuse-bouche featuring the Scotch egg leads the taste-bud tour and sets the tone by being brilliantly accented by Berkshire pork sausage and red wine-braised cabbage. The first course showcases the visually pleasing and perfectly prepared hamachi crudo topped with Iberico ham gelée, American caviar and truffle crème fraîche. A Ramsay specialty that intimidates most “Hell’s Kitchen” contestants, the scallop risotto featuring diver scallops with parmesan and herb risotto, serves as the refined meal’s second course. Ramsay’s signature dish, beef Wellington, stands as the meal’s third course and main dish. Prepared to medium-rare, the unparalleled delicious filet is surrounded with mushroom duxelle and prosciutto then wrapped in a puff pastry and served with glazed root vegetables, potato purée and red wine demi-glace. A piece of mouth-watering caramel apple cake topped with salted peanut ice cream, apple gastrique and cinnamon anglaise completes the meal and is the final piece of the perfectly-crafted special menu.

The tasting menu will change seasonally and  is limited to the entire table. The first 1000 diners that order the menu each season will receive a souvenir folder of the Hell’s Kitchen Limited Edition Tasting Menu and a photo of Chef Ramsay, Executive Chef Kevin Hee and Head Chef Christina Wilson signed by Chef Wilson and Chef Hee to take home. The cost of the menu starts at $145 per person with a wine pairing available for an additional $75.

Only six months after its debut, Gordon Ramsay Steak at Paris Las Vegas has been collecting many accolades and awards. From service to the dining experience, media and critics alike  are showering the restaurant with acknowledgments . The public as made it   one of the hottest reservations to secure in a city filled with some of the most acclaimed names in food.

Amongst the honors and awards bestowed upon Gordon Ramsay Steak:

Named as one of the 25 Most Anticipated Restaurant Openings in the U.S. for 2012 by Eater.com National, March 29

Named as one of the Top 10 New & Notable Restaurants in Las Vegas for 2012 by Gayot.com, April 14

Ranked #1 on the list of 2012’s 7 Most Anticipated Restaurant Openings in Las Vegas by Eater.com/Las Vegas, April 19

When in  Las Vegas , Gordon Ramsay Steak is not to be missed !

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The Venetian / Palazzo Resorts to hold a Culinary Clash Master Chef Competition

It’s On!  New ‘Culinary Clash’ master chef competition pits the best

Las Vegas Chefs in an interactive experience, unfolding over four weeks

 The Venetian and The Palazzo Las Vegas have announced CULINARY CLASH,  a new competition for the resort’s famed team of chefs.  This four-week competition will result in the rise of a new legend on The Las Vegas Strip – The VENETIAN VICTOR, winner of the first CULINARY CLASH master chef competition.

The late-evening competition will be  hosted by local lifestyle celebrities Claudine Grant and Robin Leach and unfolds from 10pm until 2am on Nov. 29, Dec. 7, 14 and 21.  It is open to all sous chefs and chefs de cuisine at the 30+ restaurants located inside The Venetian and The Palazzo, including Sushi Samba, Table 10, First Food, TAO, Aquaknox, Zine, Lagasse Stadium, Carnevino, Public House, Valentino, Delmonico, B&B, Rattlecan,  LAVO, Otto Enoteca, and Bouchon.

Chefs will be challenged to create recipes using ingredients provided in a “mystery basket,” to be prepared in mobile “food truck” kitchens, located on the Las Vegas Strip at The Venetian’s Doge’s Palace plaza.  The head-to-head clash will be broadcasted live on a giant screen on The Venetian Clock Tower fr all audience members to appreciate.  Each chef’s creation will then be available for sampling.

Culinary Clash will give guests the occasion to experience Italian-inspired food and drinks while joining in a festive holiday outdoor party.  Each cooking battle will be highlighted with street entertainment, DJ music and an after party provided by TAO.

 Expect plenty of surprises, including guest appearances by The Venetian and The Palazzo’s celebrity chefs, who will head the prestigious judging panel:

Round 1 - Nov. 29 - Chef Emeril Lagasse

Round 2 - Dec. 7 - Chef Mario Batali

Round 3 -  Dec. 14  (Semifinals ) Chef Sammy DeMarco

Round 4 - Dec. 21 (Finals)  Surprise Chef TBA

 At the conclusion of the Culinary Clash, the surprise chef and prestigious judging panel will crown a victor chef.  This Venetian Victor and a guest will receive a trip to Italy, the inspiration behind The Venetian.

“This event is going to be a lot of fun,” said Sebastian Silvestri, vice president of food and beverage at The Venetian and The Palazzo. “And what better place to host such a competition than Las Vegas, which has become one of the greatest food cities in the world.”

In fact, Much of The Venetian’s  fame comes from its reputation as a culinary capital of the Las Vegas Strip. Hosting nine James Beard Award-winning chefs and their restaurants, more than any other property in Las Vegas, millions of guests have found culinary inspiration at The Venetian and The Palazzo.

The event is part of Winter in Venice™, the second-annual celebration of the winter holiday season on the Las Vegas Strip, dubbed “A Gift of The Venetian.”  With 50 days of seasonal experiences throughout both resorts, Winter in Venice is the ultimate destination for Christmas in Las Vegas, running Nov. 18, 2012 through Jan. 6, 2013.

In 2012, Winter in Venice will feature a new marquee element, an exclusive six-week run of “Mannheim Steamroller Christmas in Las Vegas, by Chip Davis,” featuring beloved and iconic holiday music in The Palazzo Theatre.    In addition, a schedule of memorable Italian-inspired experiences will include a nightly enchanting winter parade, whimsical tree-lighting ceremonies, a stunning new 3D light projection shows, an elaborate Winter in Venice fantasy scene in The Palazzo Waterfall Gardens, and – a fan favorite – the return of the picturesque skating rink above The Venetian’s romantic outdoor Grand Canal.

In its first year, Winter in Venice captured the attention – and the hearts – of visitors around the world, including Travel + Leisure magazine.  In fact, the prestigious publication touted the Winter In Venice skating rink in its feature on the “world’s coolest skating rinks.”  The article, which shared a short list of the magazine’s favorite venues, said:  “Some of the coolest [rinks] can be found where you’d least expect them—say, in the desert. The Venetian [in Las Vegas] debuted a rink in 2011, complete with a holiday-theme light show. It now touts a package deal that combines a skating session with an outdoor gondola ride—only in Vegas, indeed”.

The best way to experience Winter in Venice is by staying overnight at The Venetian or The Palazzo, taking advantage of additional experiences available to resort guests.  Overnight stays begin at $149 per night, plus tax and resort fee. Additional package options include:

A special “Mannheim Steamroller Suite Package” includes two front orchestra tickets to Mannheim Steamroller Christmas – Vegas by Chip Davis (a $270+ value), starting at $229 per night, based on a two-night minimum stay.

    The “Winter in Venice Prestige Package,” includes special experience upgrades, including a picture-perfect holiday “Elf tuck in” for families.  Other amenities include a private check-in desk experience with champagne, nightly complimentary holiday cocktail reception, and complimentary continental breakfast, afternoon tea and coffee, and evening hors d’oeuvres. Packages start at $279 per night, based on a two-night minimum stay.

Overnight guests also receive Passaporto di Winter in Venice, which includes specials for skating, retail, dining, entertainment and spa, with offers valued at more than $1,000.  For those who book an upgraded suite (including the Winter in Venice Prestige Package), a Premiere Passaporto di Winter in Venice will feature additional exclusive offers increasing the value to more than $1,400.

A seasonal Winter in Venice cocktail menu, including holiday-inspired spiced cocktails such as Gondolier Blanco, Da Vinci Remedy, and Pom Prosecco will be available throughout the resort lounges, including The Bourbon Room, Zebra Lounge, Bellini Bar, Fusion Mixology Bar and Laguna Champagne Bar.

Holiday-themed menus and specials will be offered by select world-class restaurants throughout the holiday including Aquaknox, B&B, Bouchon, Canaletto, Canyon Ranch Café, Delmonico, FIRST Food & Bar, Grand Lux Cafe, Pinot Brasserie, Postrio, Table 10, LAVO Italian Restaurant and Valentino

See you at Winter in Venice !

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Paris Las Vegas’ Chef Robert Butler Named the First-Ever World Food Champion at the 2012 World Food Championships, winning $60,000

Chef Robert Butler of Café Ile Saint Louis at Paris Las Vegas was named the World Food Championships’ (WFC) first-ever World Food Champion at the Final Table that was held at Caesars Palace on Nov. 4.  Butler won $60,000 over the weekend between the sandwich category competition and the WFC Final Table. Sponsored by Kraft Foods, Butler was one of seven final competitors who earned a seat at the Final Table by prevailing in the previous two day’s food category competitions held at Bally’s Las Vegas. Category competitions included barbecue, chili, burgers, sandwiches, side-dishes, a recipe championship featuring winners of online recipe contests and a World Chef Challenge open to some of the best chefs in America’s greatest food cities.

Chef Butler won the sandwich category competition on Saturday, Nov. 3 and $10,000 in prize money, along with a spot to compete in the final WFC battle. The following was his winning'

Credit : World Food Championships

Original recipe:

·         Asian-flavored braised pork butt sandwich, sliced and crisped in duck fat, on a French loaf with aioli and salad. The aioli contained Dijon mustard, jalapeno, ginger, Chinese mint and a touch of brown sugar. The salad comprised of watercress, cilantro, raddichio, yuli pear and kim chi vinaigrette.

Representing the sandwich competition at the Final Table, Chef Butler went on to compete against six other WFC finalists, including:

Clark Magee (representing chili)

Butcher BBQ (representing barbeque)

Linda Bonwill (representing side-dish)

Lucky 13 (representing burger)

Mike Callaghan (representing recipe)

Travis Brust (representing the Chef Challenge)

The seven final competitors outlasted nearly 300 other competitors to make it to the final showdown.

Along with help of his teammate, Chef Lowell McCain of Le Village Buffet at Paris Las Vegas, Butler prevailed at the WFC Final Table, winning an additional $50,000. The two entries he turned in to the panel of celebrity judges included:

Chef Butler’s original recipe that won the WFC sandwich category competition

A barbeque pulled-pork sandwich on bacon and white cheddar bioche with onion conserve (a jam containing nuts), caramelized sliced apples and white cheddar gratinée using Kraft and Grey Poupon products. The pork was cooked with barbeque sauce, Dijon mustard, bourbon, brown sugar and sliced jalapeños and the onion conserve was made with walnuts. The bacon and white cheddar brioche is featured bread at Café Ile Saint Louis at Paris Las Vegas.

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