Zeffirino Restaurante in the Venetian

outube.com/watch?v=QGfL4EnW-IQ

 While we might have stopped there, the menu lured us with appetizers and starters including the corn and New England (white)   Chowder, declared the best Chowdah outside Boston by a Celtics fan, A BLT salad with so much Maytag Blue Cheese there was a chunk for every bite!

 Our main courses included Fish and Chips Moon-en style enough to feed two, Halibut on a bed of corn and fava beans, Swordfish graced with artichokes and fennel in a spicy tomato and secret ingredient (strawberry maybe) broth, Scallops the size of boulders amidst thin strands of pasta, and more lobster… Our sides included mac and cheese and asparagus perfectly blanched.
   

The wine list is carefully selected to match the flavors, budgets and tastes of the clientele, (but this night we stuck with simple versions of H2O, as some of our guests had allergies involving wine and shellfish. )

The service from Heather, was spectacular, from the menu suggestions to the delivery, we never once found an empty glass or plate sitting too long or wanted for more. 

The deserts didn’t miss our tasting review, but we had limited reserve for but two, so we chose carefully; Rocky Road Brownie surprise, (I won’t ruin the surprise) trust me there is plenty of chocolate to tip the scale and Strawberry Shortcake with a dash of sherbert. My only comment (wish) was for more freshly-whipped cream to go with the just-baked shortcake, but who had room?  The desert menu also features an unusual sight for Las Vegas, but not surprising from the detail infused Moonen, a tea menu featuring Puerh, Oolong and Green tea brewed from the leaf.

The portions were reasonable for the price, another nice surprise for a Vegas celebrity chef haunt. I wish we had tried the sushi, but alas, that too can be another reason to visit again.  Don’t forget to sneak a peek at the RM Fish cookbook, voted #1 by Epicurean.com, a great tome for those afraid of cooking fish at home when they can’t get to Mandalay Bay often enough. Get a personally autographed copy while you are there,(makes a nice house-guest gift!)

I can’t wait to come back one night for the RM 5 course tasting menu, I hear is awesome, upstairs in the ship-like cavern open tuesday-sat. for dinner only.  Stay tuned for more Reservations Required restaurant reviews.

(Yes, that’s him, sans glasses and with hair!)

Donny Clay is the ultimate Motivational Speaker, New Age Improvement coache we love to hate or hate to love.  Alexander is said to show us the way to our inner-selves ala his character-driven act.

To quote from a posting from a Donny Clay appearance in New Jersey;

“One of the most sought after and highly regarded motivational speakers in the world; Donny Clay has performed for corporations, religious groups, colleges and children’s parties of the super rich. He’s talked about by millions; some enthusiastically. Donny Clay will show you the way! He’ll make your evening the most powerful night ever for enlightenment and change. Or he won’t. Either way, you’ll be laughing so hard, you won’t notice.”

Tickets start at $60.00  Stay-tuned here to read the Reservations Required review when Jason struts his stuff on the Strip.

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I’d seen all the Vegas Cirque shows but this one, so my expectations were set benchmark high for something unusual.  I knew very little about the show beyond the buzz about it’s sexual overtones. The warm-up followed typical Cirque protocol. A trio of bumbling jesters embodied in the form of a gigolo and his behemoth twin sister sidekicks, bounced among the attendees while a sexy mime stalked the stage to piano music.

The show opened with circus-cabaret fanfare as the ring master-ess appeared on the floor; a six foot something emcee, Edie: “Mistress of Seduction” by the  internationally-known Joey Arias.  (He had me guessing ’til the end.)  War drums blew the base out as dancers whirled through hoops, emoting erotic rhythms and African tribal pleasures. 

The sultry vocals of Paris Red elevated the storyline in several acts from routine to the sublime. Meant to embrace love, sexuality and personal freedom, the Zumanity performers blended farce and fantasy often blurring the lines to confusion.

 The artistry in the acrobatic symmetry as they moved their sculpted bodies was both awe inspiring and sensual.  In a few spots the strip-tease left an otherwise outstanding performance feeling  campy. To break-up the sexual tension, writer-directors Dominic Champagne, and René Richard Cyr pushed cliche comedy skits featuring dildo, banana and boob jokes. Credit the pom-poms and baggies for keeping the audience amused.

The costumes, designed by famous French designer Thierry Mugler exemplified the power of the imagination as a tool of seduction; tasteful, elegant, charming and clever but in the case of Zumanity, often removed to the point of less isn’t always more.  

While some in the audience found the contortionist discomforting, (none of which involved sexual positions), the few guests invited onstage to romp with the near naked cast appeared to thoroughly enjoy the opportunity to play along.

Playing seemed to be part of the message, as all sexual proclivities and orientations are represented in this staged montage.  While Edie, the hostess,  put a shout out to the gays in the room, “What, was Bette sold out?” the performers balanced the diversity, gender and age gap with equal weight.  The complex execution of special effects, lighting, music, dance, make-up and wardrob, delivered a unique persona for each of the forty-five cast members.  Time has smoothed the hard-edge sexual references of it’s 2003 debut to a more PC version that left this viewer satisfied, not horrified.

Zumanity fits into the Cirque-LasVegas line-up delivering an artful ensamble version of it’s siblings best features, with a Sin-city twist.

The additional limited-time offer of 35% off the Zumanity ticket price ($69-$129.00, two shows nightly), made this show a deal.  Acceptable to everyone over 18, don’t be afraid to experience Zumanity, even on a first date.  –Come to think of it, maybe Zumanity should be the true test of a potential mate.

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Sarah Lee writes about food and fun in Las Vegas. Want to know the places to go and the thing to see, contact Sarah Lee: sarahlee@reservationsreq.com

Before I address The Grape let me say MY criteria to judge a restaurant is very simple.  I use a grading scale of 1 – 10.  This I learned from Antoinette Bruno of Starchefs fame during her regular visits to Las Vegas to see our newest culinary rising stars. The areas I rate are as follows, in no particular order: Service, Interior Design, Exterior Design, Menu ( is it true to the mission/description), Selection, Vibe/Atmosphere, Ingredients, Price to Value (is the price justified by portion and marketplace). To me, the judgement of a restaurant is the overall experience, not one item from this list.  I temper my writing with one final note; is this a place I would revisit or recommend to someone spending their hard-earned money for a once a week special night out? In this scenario, I am overly sensitive to the public’s economic situation because I don’t get paid to write about food on my web-site, and I pay my own way from earnings in my other life as a car broker.

Back to The Grape. This idea of differing opinions came at me after reading the review pieces of two restaurant regulars writing for the local papers. I will say we are about the same age, of diverse genders, although one might suggest the demographic reading our diatribes differs greatly.

When you arrive at The Grape it is with a map. Facing the backside of The RAVE movie theatre, I think the movie crowd may find them easier than someone just looking for a a place to dine.  The outside patio faces a giant boring wall with mall advertisements. A lost opportunity to create a landscape mural providing visual relief and the sidewalk cafe ambiance one hopes for when enjoying a meal outside.  The other reason to opt for the patio is it feels less crowded than the interior where small tables are close together. The part wine store, wine bar and restaurant felt cramped in this space.  An entire side of the actual bar is sans seats, opposite a wall of wines displayed for sale. The set-up on the opposite side of the bar and back of the room is crowded with too many tables. Along the back wall is a bench/high-top arrangement which is comfortable as long as the place isn’t crowded, but the acoustics seem to bounce around making a seat on the bench difficult for conversation.  The artwork and lighting gave  the appearance of a bar or cafe but the crowded, disconnected space and lack of people chilled the cool vibe intent.  I understand live music performs some evenings. 

The truest part of The Grape is the WINE BAR part. Over 100 glasses of wine available with stepped levels of taste and price. While the concept of bundling the list by flavor/taste may help the novice. The option to enjoy a flight of pours in a category was another lost opportunity. When I asked about the 3 for $18.00 selection, I was told this is only for sparklers. Bummer.  

On this particular Sunday night the place was almost empty, yet service was  uneven. At first our waiter ran about trying to provide set-ups and offer suggestions.  I explained we would be “tasting” or “sharing” and asked for recommendations.  There was no question about allergies.

We took the recommendation of lamb chops and crab cakes. The lamb chop lollipops (5/$19) were overdone and the reduction seemed to be missing the mint. The crab cakes (5/$15) were good (no filler) but over-priced for the count.

Our party of four continued with the steak sandwich ($15) delivered slowly but as ordered, Caesar salad ($7) chicken and Tuscan quesadillas ($9) and Grilled Veggie Pita Pisa ($7).  The plating presentations were nicely arranged and all the food was fresh, yet predictable. The Veggie Pisa described as “on a light pita crust” was best described as “wet” ,from the reduction.  The wine recommended for our selection was a California Merlot, of average taste ($7) nothing I’d rush to take home.

The finale was a chocolate fondue, ($25) which delivered a solid portion of fruit and sweets, providing the best value of the evening. As the night went on the staff and chef rallied to improve our service and the hand pressed coffee was noted for it’s quality.

My overall impression of The Grape is to go for the wine selection and enjoy a series of pours.  If you are HUNGRY and want a meal, their menu which is ALL SMALL PLATES portions will eat your budget before you are satisfied. Four people with 4 drinks was $154.00

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LVFOD REVIEWS of a different TAPAS restaurant.

2009 (c) Sarah Lee Marks is the author of Reservations Required, Secrets of Las Vegas’ Celebrity Chefs cookbook. Available at Amazon.com, B&N.com and for any autographed, personalized copy contact her at: sarahlee@reservationsreq.com  She offers private restaurant tastings and dine-arounds through-out Las Vegas.

Alize’

Gourmet dining with a view from the top of the Palms Casino and Hotel.

Alize’ is the most luxurious restaurant in Andre’ Rochat’s Gastronomy Group, which consists of Andres’at the Monte Carlo and Alize’ . Located on the top of the Palms Casino, the Alize’ elevator whisks you to the 55^th floor where you’re deposited into a short hallway displaying a collection of cognac and brandy dating back two hundred years. Sipping from these bottles will set you back several hundred dollars.

We started our evening at the bar where raspberry, strawberry and chocolatini’s are individually crafted from Andre’s own brand of infused vodka. (16.)

The hallway/bar opened into a single dining room boasting a magnificent view of the Red Rock mountains and Strip. In the center of the restaurant is a grey-smoked glass wine room that cleverly divides the space, offering a bit of privacy for larger parties. My collection of female gourmands agreed to share bites when faced with a menu offering too many fine choices to be ignored.

Andre’s Foie Gras Terrine appetizer delivered the truly rich decadence we love about Foie Gras cut with the bitter sweet Orange and Grand Marnier Marmalade. (26) and the Smoked Scottish Salmon bathed in Sour Cream and Chive Blinis atop a Green Asparagus Salad, Egg Mousse and Caviar Lemon Vinaigrette (21) edged out the Kobe Beef Carpaccio with Roma Tomato Confiture,and White Truffle Oil on a grilled Baguette (23). We chose from the cold appetizer selections, probably due to the 105-degree typical August temperature. However, the hot appetizer choices included Breaded Portabello Mushroom Stuffed with Sautéed Beef and Caramelized Vidalia Onions, Spinach with Parmesan Cream Sauce and Garlic Chips (22), Scallop “BLT” Pan Seared Diver Scallops on Toasted Brioche and Romaine Lettuce with Avocado Mousse, Coriander Macerated Tomatoes and Applewood Smoked Bacon Vinaigrette (24). Any combination of these appetizers would make small plates dinner festival for me.

Salads ran the gamut but my personal favroite was the delightful blend of tart, sweet citrus, and sharp Roquefort wrapped in Phyllo with baked Anjou Pear salad (26), where none of these characters over-powered the other. (16) The Mélange of Summer and Herb Field Greens with Fried Feta Cheese, Shaved Hearts of Palm, Toasted Almonds and a Mission Fig Vinaigrette (13) delivered a lighter fare for those making room for their main course and the death by dessert menu. There are alot of interesting cheese and nut combinations incorporated in the menu but Chef Jacques Van Staden (Rising Star of LV award winner) will gladly make alterations to suit your dietary needs. The service was a continous sweeping movement of plates, delivering palette cleansing lemon zest sorbet decorated with fresh mint leaf, without the hint of interrupting the constant conversation.

Our entrées rallied from the delightfully moist Sautéed Muscovy Duck Breast with Pan Roasted Baby Artichokes, Pink Radishes, Spinach and Toasted Almonds, Duck Confit, Creamed Spring Onion and Cherry Reduction (34) to a huge cut of Grilled Prime Rib Eye Steak with a Scallion and Gruyère Cheese Potato Cake, Mushroom “Marrow,” Red Onion Marmalade and Horseradish Beef Jus (45). The Duo of Herb Crusted Rack of Lamb with Sweet Carrot Purée, Green Peas, Caramelized Pearl Onions and Roasted Leg of Lamb Shaved Thin with Dijon Mustard Vinaigrette and Pinot Noir Sauce (50) rivaled the 8oz Pepper Crusted Filet Mignon with Wild Mushroom and Potato Croquette, Fried Green Tomato and Cognac Cream Sauce (43). From the sea we devoured a 2lb. Live Maine Lobster steamed in New England fashion (58), Ahi Tuna Seared Medium Rare with Sautéed Foie Gras (40) and a Sautéed Chilean Sea Bass with a Baby Fennel Purée, Wilted Spinach and Caramelized Citrus Fruit, Pink Grapefruit Emulsion, Candied Ginger and Pistachios (36). I was surprised to see the Chilean Sea bass on the menu given its widely noted status on the endangered species list.

A table full of culinary professionals can lead to dissention in the wine department, leaving the sommelier to suggest a Syrah (85) which complimented all our dinners.

Chef Tammy Alana, executive pastry chef for the company (and Star Chef’s Rising Star winner) treated us to a dazzling selection of her favorites including her award-winning Peanut Butter and Jelle’ frittes served in a martini glass. Chocolate Fondant with Caramelized Bananas and Creamy Vanilla Bean Ice Cream (12), Chocolate and Grand Marnier Soufflé (12) my five star choice, and Homemade Graham Cracker and Toasted Marshmallow Topped with a Warm Mocha Brownie and Served with Chilled Espresso Tiramisu (12). Chocolate isn’t the only food group on the Andre’ desert pyramid but they are the best of the best. The wonderful ambience and relaxed pace allowed us to enjoy watching the sun set into a backdrop of neon night lights. The staff made our rowdy group feel quite at home while also attending to the lovebirds in the corner. Alize’ is a must-do experience. Our bill was a very reasonable $125.00 per person including the cocktail, wine with dinner and tip.

Note: The ($) is cost of dish.

You can find more Palm’s restaurant delights here: PALMS

Alize’ is one of the featured restaurants inReservations Required, Culinary Secrets of Las Vegas Celebrity chefs cookbook, you can purchase a personalized, autographed copy from me by emailing me at sarahlee@reservationsreq.com

Start with the all you can drink-make-your-own Bloody Mary bar (beef jerky, stuffed olives, tomato and more: sans hair of the dog) for $7 bucks.  Friendly wait staff dressed-down to the bedroom uniform of choice will seat you poolside (in or outside) and take your orders from the kitchen.  Organic and natural, whole food are a Kerry Simon signature imprint well noted on the menu.  Check out his eggs, waffles, pancakes, breakfast pizza and “White Trash” favorites.  FOD buddy JC  started with an appetizer of Fruit Loops while I scoped out the line-up.

KNPR/ch8 FOD critic John Curtas and I ordered the Breakfast pizza of ham, bacon, three cheeses and an egg on top. The crisp crust and fried egg yoke brought the flavors together nicely.   Our choice of “WHITE TRASH” chicken on waffles was okay but I think I needed more butter, syrup and some of the over-sized black raspberries to bring it around.  The Simon Special today was a shredded chicken Mexican delight complete with fried egg on top and crispy taco chip  bottom. The green chile accent was just the right blend of not-to-hot sauce.

shrimp and panini

Shrimp bucket

Panini heaven

Great bagels and lox are not easily found in Vegas, but at Simon in Palm’s Place you can go crazy indulging your NWYKR side combining the smoked salmon with the Panini selection of fresh veggies, meats, cheeses and ciabatta, baquette and sourdough breads.  IF you have room for dessert the Simon JUNK FOOD favorites will beat a Red Bull cocktail for taste and a sugar high to carry you through the rest of the day.

Dessert Simon Style

Those of us less inclined to the Rice Krispie treats, cotton candy and Ho Ho’s, can find a healthier daycap at the fresh fruit, yogurt, granola and smoothie bar which featuresthe namesake Kerry anti-oxident wonder.  (Could this be the secret to Simon’s youthful looks?)  

Berries the size of golf balls

          The whole package runs a cool $38.00 adults/$12.00 under12, which stays on target with the competition but delivers a unique, fun and healthy twist to the same old-same old Sunday brunch.  Open from 10am-4pm every Sunday, make a reservation and get in before noon to chow down the hang-over and guarantee yourself a choice chaise/cabana location for celebrity watching the rest of your afternoon.  

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2009 (c) Sarah Lee Marks is the author of Reservations Required, Secrets of Las Vegas’ Celebrity Chefs cookbook. Available at Amazon.com, B&N.com and for any autographed, personalized copy contact her at: sarahlee@reservationsreq.com  She offers private restaurant tastings and dine-arounds through-out Las Vegas. You can follow Sarah Lee on Twitter at @mycarlady, John Curtas @eatinglv and celebrity Iron Chef chef Kerry Simon @kerrysimon.

The Freedom Smokeless (with Nicotine) cigarette doesn’t smell, ash, or burn, but it DOES fix the after-X-  hand to mouth action we sometimes crave after a meal, at the slots or …

The Freedom Smokeless  thin metal cigarette feels neat in your hand or mouth. The fake tip lights up green when you take a drag. The flavor fills your mouth with “smoke” that exhales in a whisper puff. Freedom makes traditional, apple, vanilla, and menthol flavors. Each flavor is available as a regular, light or ZERO nicotine version. The packaging looks like a regular “box” of cigarettes.   There are also ZERO calories involved. It’s fun. It’s cool. It cuts the cravings.

The $20.00 single disposable unit gives you the equivalent of smoking 50 sticks, without the waste of half a butt.  Freedom also makes a rechargeable version and offers Cigars in vanilla or Cubana flavors which deliver either regular or ZERO nicotine. Battery included.

I’m thinking this might cut down on my “sweet tooth” at bedtime. Check them out at http://www.freedomsmokeless.com  or order a sample direct at: SMOKnfun.

SLM/

Food Network Star Chef David Adjey and me!

Calling all wanna-be  chef-restaurant entrepreneurs trying to break into the business.  Food Network Star Chef David Adjey is holding a live casting call for his new show, a version of Restaurant 101 make-over.   Adjey, in Las Vegas for International Hospitality Week, spoke to attendees of the International Restaurant Show and Nightclub & Bar convention at the Las Vegas Convention Center.

Chef David shared the stage with fellow Food Network (USA/Canada) star Kevin Brauch, of the Thirsty Traveler and Iron Chef  fame. 

 The two discussed trends in restaurant  and bar fare that included a revision of the “super size” portion, to one more consistent with the consumers’ desire for healthy eating.  They referred to this trend as Slow Food Fast, a desire for simple ingredients prepared and shared in a comfortable, yet entertaining setting. “People still want to go out to dinner and forget their worries,” continued Atley,  “Gone are the days of $400 steaks. Chefs are delivering different, less expensive cuts of meat in new ways.”

Among the spirited reparte between Adjey and  Brauch, the two discussed the move away from over-priced bottle service in the nation’s nightclubs, to individual cocktails and glasses of fine wine. Micro-beers and niche wines are also making headway in local restaurants and pubs. “You’re going to have to be a Grape Storyteller,” Adjey joked, “delivering the story of the vine to make the point of why this wine is a good choice for the meal.” Kevin agreed, noting;  ”The entire house staff must be educated on the beverage selection that fits the menu.”

Both gentlemen acknowledged the fatc that high-end eateries will continue to suffer as the economy minces business expense reports that account for a large portion of multi-thousand dollar dinners featuring expensive bottles of rare wine.  Instead of cutting staff, which alters the quality of the dining experience, Adjey recommended restaurateurs consider shuttering their “bleeding” gourmet rooms and reopening with a new name and concept, effectively rebranding the space to focus on the wnats and needs of the more cost conscious diner.  “Forget your precious name, it’s not about ego when your failing,” the autocratic star insisted, “I’d rather be selling solids and liquids than Lamborghini’s right now. People are still going to go out to dinner. They’re just being more cautious with their wallet.”

Show registrants from around the globe agreed with the two stars and welcomed their warm, inviting style. The live casting call will take place  Tuesday, March 3rd, 2009, from 3pm-5pm at the Las Vegas Convention Center in the Center Hall. Contestants interested in pitching their concept should have no prior restaurant ownership experience. 

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LV FOD REVIEWS

2009 (c) Sarah Lee Marks is the author of Reservations Required, Secrets of Las Vegas’ Celebrity Chefs cookbook. Available at Amazon.com, B&N.com and for any autographed, personalized copy contact her at: sarahlee@reservationsreq.com  She offers private restaurant tastings and dine arounds through-out Las Vegas.

Hence, if I can’t say anything nice, you won’t see a comment from me. If you want to know about a particular place, read on… and on and check back regularly.
I can say some nice things about Japonais at the Mirage Hotel and Casino in LV, NV.

It has a commanding location with elegant private tables overlooking the casino floor. The privacy comes when the staff pulls the sheer curtains closed, blocking the view but not the noise from the crowds and machines.

The interior design, lighting and furniture is very chic, comfortable and provides the right ambiance for the jet set it is appealing to. Note to the cool clientele, JET is the name of the Mirage after-hours nightclub, which I am too ‘uncool’ (read: OLD) to visit.

The wine list boasts a nice tight selection of whites, reds and sparkling vinos along with a decent spread of Sake’ choices for the sushi hipster.

My fellow foodie and I tried a host of items from the menu including: Tuna Tuna Salmon roll (19), Kaiso salad (7), Tuna flat-bread with Ahi tuna and Mochi cheese (18), Crab-cakes (18), Sweet shrimp and Diver scallop (16), and Spicy chicken on a stick (12). The Sweet Shrimp and Scallop were cooked on the traditional Robata, Japanese white charcoal grill, but it didn’t make the shrimp or the scallop crispy.

The Tuna flat-bread and spicy chicken were the best of the lot, paired with a 2005 German Riesling that enhanced the meal. Our bill for two people was $150.

For more on Las Vegas restaurants: FOD LV REVIEWS

2009 (c) Sarah Lee Marks is the author of Reservations Required, Secrets of Las Vegas’ Celebrity Chefs cookbook. Available at Amazon.com, B&N.com and for any autographed, personalised copy contact her at: sarahlee@reservationsreq.com  She offers private restaurant tastings and dine arounds through-out Las Vegas.