Hamburger Mary’s FINALLY Unleashes The Beef


Unique food and entertainment destination’s long-delayed debut is here…

It’s been more than a year since Hamburger Mary’s Las Vegas missed its projected opening date. There have actually been more delays and postponements than a Mariah Carey or Madonna concert. Some social-media skeptics have questioned whether the fun, quirky venue will EVER actually open.

But I’ve just returned from the official first hour of business and can say without a doubt: Hamburger Mary’s is going to be fabulous!

Hamburger Mary's Las Vegas

                       My original announcement as it appeared last summer…

No doubt you’ve seen my original piece that announced Mary’s return to the scene. It’s been one of my most heavily-read, suggesting that the Vegas community is really behind the venture.

Hamburger Mary's Las Vegas

So despite the low-key and quiet opening today (to allow for server training and fine-tuning operations), eager diners were lined up well before the doors unlocked. They were braving the heat for a first taste of Mary’s meat.

0815181239

Hamburger Mary's Las Vegas

Amid opening jitters and lots of excitement, partners Luigi Placencia and James Healey and General Manager Eleneki “Ernie” Yuen welcomed their first guests to the bright and campy restaurant and cabaret.

Hamburger Mary's Las Vegas

Hamburger Mary's Las Vegas

With everything that I saw today, Hamburger Mary's Las Vegas should be a big hit with the local community. It remains to be seen if the lucrative tourist trade can be made aware of its existence, but plans are in the works to draw fun-seekers from the Strip as well.

The large space at 1700 E. Flamingo Road is a true gem with ample free parking. Two dining rooms, two bars and two stages will allow for multi-purpose entertainment. An outdoor patio will be completed soon, adding to the mix.

Hamburger Mary's Las Vegas

Hamburger Mary's Las Vegas

Hamburger Mary's Las Vegas

Club Mary’s will take over one section of the venue on weekend nights beginning at 11pm. Food service is available from opening til 11pm on weekdays and until 4am for those party nights of Friday and Saturday.

 

A limited menu is in effect for the soft opening, which should run until the first week of September. Then comes the Grand Opening gala with everything Hamburger Mary’s is known for. Prepare yourself for outrageous drag shows, sexy male dancers…and perhaps a certain gathering of hunks that I’ve been working on for awhile.

39245691_10103837533608913_3078105483681202176_n

Hamburger Mary's Las Vegas

                Yes, your bill will come to you in a high heel shoe…

Hamburger Mary's Las Vegas

Hamburger Mary's Las Vegas

Hamburger Mary's Las Vegas

         Gender-neutral restrooms – Mary’s progressive all-welcome philosophy…

As Ernie Yuen posted on Facebook today, the challenges to plan out Mary’s return to the city will be worth it in the long run:

It’s been 17 months since Luigi Placencia and I met. I was doing a in-house call for our Las Vegas PRIDE Magazine. Lou wanted to be an advertising partner with Las Vegas PRIDE to promote his nightclub (FLAIR). We were sitting in this empty space, a very large room with 3 walls and a bar connected to a room that looked like a kitchen.

Luigi Placencia and I clicked, both of us with potty mouths and crazy personalities. We instantly became friends. This all started with one question an honest answer and a promise.

The Question- What are you going to do with this amazing space?

The Answer- I wanted to build a home for our Las Vegas LGBT Community

The Promise- If you build a Hamburger Mary’s I promise to come and work for you and be your GM.

Today- excited, happy, nervous- we open our doors at 11:00am- It’s finally here. Let the fun begin!

Hamburger Mary's Las Vegas

             Myself with partners James Healey (left) and Luigi Placencia…

Hamburger Mary's Las Vegas

   With FLO Advertising’s Mike Foland aka “Money Mike” of Men of the Strip…

Based on what I saw today, Hamburger Mary’s Las Vegas should be a big hit with the local community. It remains to be seen if the lucrative tourist trade can be made aware of its existence. No doubt plans are in the works to draw fun-seekers from the Strip as well.

Good luck to everyone and I’ll be seeing you. A lot.

Hamburger Mary’s is located at 1700 East Flamingo Road. Hours are from 11am to 11pm weekdays, Friday and Saturday until 4am.

Photos: Sammasseur, David Vincent via Facebook

 

Advertisements

Westgate’s Culinary Superstars – Chef Paola Bugli


Profiling a Chef who brings true Italian authenticity to Westgate’s “Fresco Italiano”…

Chef Paola Bugli Fresco Italiano

Outside the entrance to Fresco Italiano, two adorable Vespa scooters are amusingly parked. Almost symbolically, it seems as though they’ve been waiting for the right pair of riders to hop aboard and take control.

Inside, that very thing has taken place for two Italian immigrants who recently arrived to helm Fresco’s kitchen and operations. Despite the restaurant already being an established hit, this pair has elevated the Tuscan eatery to new heights.

Regular readers might recognize Fresco Italiano as my very first column when I launched this site last summer. Since then, I’ve dined here repeatedly, savoring every wonderful morsel. Not only is the food to die for, but the atmosphere and service scream “Italian authenticity”.

Chef Paola Bugli Fresco Italiano

                            General Manager Dora Pana and Chef Bugli…

As you enjoy the dining experience, your party might be greeted by a lovely blonde with a distinctive Naples accent. General Manager Dora Pane loves to chat with her guests, lending a family-like ambiance to every visit. She’ll remind you of that favorite aunt who invites you to sit down at her kitchen table and “mangiare“. (I’ll be spending time with Ms. Pane for a profile article very soon.)

Chef Paola Bugli Fresco Italiano

But of course, the big draw for this type of meal is the magic that happens inside the kitchen. That’s where Chef Paola Brugli comes in. This elegant native of Florence is the Executive Chef for Fresco Italiano and an absolute treat to meet. As busy as she is in the kitchen, Ms. Bugli also finds time to engage her guests and share a mutual enthusiasm for great dishes.

Chef Paola Bugli Fresco Italiano

Kitchen time was ingrained in Chef Paola’s family traditions. She learned from her mother and grandmother how to make pasta, polenta and sauces. They worked together as a team, each doing something different to prepare a complete meal. Lessons from those collaborative efforts would be invaluable once Bugli decided to pursue a career in the culinary arts.

Chef Paola Bugli Fresco Italiano

                                                           Florence, Italy…

Chef Paola enrolled in the Istituto Professionale Alberghiero Aurelio Saffi of Firenze Italy in 1977. There she achieved degrees in Culinary Arts and Hotel Management, then spent the next several decades honing techniques in fabulous restaurants and destinations throughout Italy.

Chef Paola Bugli Fresco Italiano

The shores of the Unites States eventually welcomed Chef Bugli to a new chapter and more career adventures. First came Atlanta, where she spent a decade in the kitchens of several noteworthy restaurants, holding positions as Sous Chef, Pastry Chef, Chef de Cuisine and Executive Chef.

Chef Paola Bugli Fresco Italiano

                                          Lumiere Place Casino Hotel…

Chef Paola Bugli Fresco Italiano

                                      House of Savoy Italian Eatery…

Eight years ago Bugli settled into the St. Louis area after capturing the attention of a recruiter for Pinnacle Entertainment. There she spent a year and a half as Executive Chef for the now-shuttered House of Savoy, an authentic riverfront Italian eatery in the gorgeous Lumière Place Casino Hotel. This turned out to be her first position in a gaming resort, but fortunately would not be her last.

As luck would have it, Chef Paola worked under the mentorship of Jeffrey DeVito, current Vice President of Food and Beverage at Westgate Las Vegas. As she told me “It was my first job in a casino and I was a little concerned about that, but Mr. DiVito was always extremely supportive”.

Chef Paola Bugli Fresco Italiano

Bugli5

During her time in St. Louis, Chef Paolo proudly achieved United States citizenship in a wonderful ceremony held at the new National Archives, which was inaugurated for the occasion. The variety of cultures, climates and opportunities of this nation were now hers to explore without limit.

Chef Paola Bugli Fresco Italiano

                                                     Sea Island Resort…

Next up was the lush Sea Island Resort, south of Savannah on the sunny coast of Georgia. There Bugli served as Chef de Cuisine for Tavola, a formal yet rustic Italian dining experience. Tavola‘s philosophy is “the soul of Italy isn’t just found on the menu. It’s around the table” which might explain why the Florence native was drawn there.

After dabbling in some consulting work in Savannah, it was off to Biloxi, Mississippi for a new position with Beau Rivage Casino Resort. As Room Chef for Stalla Italian Restaurant, Chef Bugli was once again able to bring her authentic style to another part of the United States. ”

Her philosophy of simple, fresh ingredients (“super-simple is the key” she likes to say) made her very popular with the resort’s guests. So much so that she remained there for over four years, creating an indelible mark on the MGM Resorts property.

Chef Paola Bugli Fresco Italiano

     Chef Bugli was featured in “Women in Business” at Beau Rivage Resort…

Alas, a change in corporate management began to crush this independent artist’s creativity, so it was once again time to move on. When asked if it was difficult to make so many changes in her life, her response was candid. “Maybe I’m a masochist but I like the challenges. Sometimes you have to find the right way to part. I don’t believe in creating failures…I like to give opportunities”.

As has been the case of so many gifted culinary artists I’ve profiled, Chef Bugli found new creative horizons via the food and beverage team at Westgate Las Vegas. In January she took over as Executive Chef for Fresco Italiano, one of my favorite restaurants in the city. And she was once again on a team overseen by Jeffrey DiVito.

Chef Paola Bugli Fresco Italiano

Coming aboard an established and successful venture would indeed offer Chef Paola some trials and tribulations but she was up to the task.

Everything in a restaurant is a connected process. A kitchen is like a pirate crew…we’re weird. There needs to be creative cohesiveness from front to back.

Working with General Manager Dora Pane, the two have taken the operation and streamlined it to reflect their own styles.

Food is so much about energies…your whole self. Shake people up a bit and you get good results. So we’re improving things like the service steps and our wine offerings. I’m also adjusting the flavor profile and retraining the staff with my cooking methods.

Chef Paola Bugli Fresco Italiano

When asked what procedures she referred to, Chef Bugli explained:

It’s not enough just to follow a recipe’s ingredients. It’s the steps that matter. You see, a sauce isn’t just throwing everything into a pot and letting it boil. Certain ingredients have to be sauteed together first to let their flavors develop. Then others like tomatoes are added afterwards. You can taste the difference by doing things in the proper order.

Chef Paola Bugli Fresco Italiano

Attention to detail is also reflected on the ingredients she purchases for her dishes.

The culture at our restaurant is respectful of the environment. In Italy it’s a concept called Zero-Kilometer Cooking. We can’t get all locally-produced foods being in the desert, but we can come pretty close. It’s also necessary to change our offerings depending on the season. A winter tomato won’t taste the same as one in July. People will know the difference!

Making a difference is what Chef Paola’s cooking is all about:

Guests are more educated now. Everyone is a connoisseur, so we approach Fresco Italiano with a friends-and-family atmosphere. This may be casual fine dining, but we want people to leave feeling like they’ve had an experience.

When asked about her new life in Las Vegas, Chef Paola gave a bit of a shrug. “I haven’t had time to get to know Vegas yet, really, except through the people I’ve met at Westgate. When I settle in, maybe I’ll start up a local women’s chef group”.

As for Sin City sights, the Florence native had plenty to say about the Strip. “Las Vegas replicates so many famous landmarks and they’ve done it beautifully. You’ve got Paris, Venice, Rome, Egypt. It’s amazing”.

She did have a word of warning for any future resort planners, though. “Vegas can do anything else they want, but they’d better leave Florence alone. We’re already perfect!” she chuckled wildly.

Chef Paola Bugli Fresco Italiano

Fresco Italiano is open for dinner 365 days a year at 5 pm – lunch hours vary by date. For more information or to place reservations call 702.732.5276.

Photos: Sammasseur, Chef Paola Bugli, TripAdvisor, Yelp!, Beau Rivage Casino Resort, Seas Island Resort, Westgate Las Vegas

 

 

 

 

 

 

Westgate’s Culinary Superstars: Chef Aaron Losch


Getting to know the big man behind the resort’s food and beverage services…

Last fall I met with one of Westgate Resort‘s executive team to discuss this series on their culinary team. During our luncheon we were unexpectedly joined by a third person. Big, burly, and with a serious expression on his face, this mountain of a man made an imposing first impression. Then he broke into an enormous smile…and everything changed.

Chef Aaron Losch is a fascinating person to watch in action. Omnipresent, he seems to be everywhere at once. Being Director of Culinary Operations over the vast array of Westgate’s food and beverages, that perception surely works to his advantage. His presence is felt even when he’s not around.

Chef Aaron Losch Westgate

                                Westgate’s Fresco Italiano’s lounge and bar area…

Now that I’ve covered most of the Westgate dining outlets at this point, I’ve spent a fair amount of time with Chef Losch. He’s introduced me to other members of his team, invited me to sample new offerings at The Court and greeted me in passing while going about his day. But we never got to sit down and actually converse in depth until recently.

We started off our interview by getting a little dirty, so to speak. I’d checked out Chef Losch’s Facebook page and was fascinated by posts about him participating in Tough Mudder competitions. The images were a far cry from his usual pristine white attire, so I had to find out how someone gets involved in those extremely dirty endurance events.

“Why not do something insanely stupid?” was his remarkably direct response.  The trendy gauntlet-like courses are usually over ten miles long and test mental as well as physical strengths. “Your first one is a rite of passage. Every first-timer gets an electric shock” he said.

Chef Aaron Losch Westgate

These courses are made up of several kinds of obstacles, like plunges into ice water, monkey bars slicked with butter…and live wires hanging over a field of mud. “It’s really extreme” he laughed. “People go down from the electric shocks and they don’t get up. It’s really funny to watch”.

My face must have conveyed its own kind of shock, as Chef Aaron continued to laugh. He told me that his nine-year-old daughter participates in Tough Mudder, too. Losch doesn’t worry about coddling her, though. A natural prankster, he has a unique angle on parenting. “I’m the kind of dad who wraps grapes to make them look like chocolate Easter eggs”.

The Losch family lifestyle is all about adventure. Chef Aaron, wife Jamie and children Abbie (9) and Ethan (7) love to travel. Whether it’s zip-lining in Mexico, swimming with dolphins, visiting the Statue of Liberty or dabbling in Harry Potter’s magic at Universal Studios California, the quartet of thrill-seekers always has a blast.

Chef Aaron Losch Westgate

Before marrying Jamie eleven years ago, Losch had already covered a lot of ground in the culinary world. Born in Santa Monica, he grew up in Port Angeles Washington. At nineteen he moved to my area of Portland Oregon to enroll in Western Culinary Institute. The school later became Le Cordon Bleu of Portland before permanently closing its doors in 2017.

Like many of his Westgate colleagues, Chef Aaron got his first taste of kitchen experience at an early age. “My parents told me to get a job while I was in high school. I applied for a dishwashing spot at the family restaurant of a friend. It was one of only two fine-dining restaurants in Port Angeles”.

It wasn’t long before Losch moved from scrubbing plates to working on the line. “After awhile I got to do prep in the kitchen and ended up being at the restaurant for three years. I enjoyed the adrenaline rush!”. That thrill motivated the budding chef to change his career plans from accounting to culinary school.

Chef Aaron Losch Westgate

                                             The Mansion at MGM Grand…

Moving to Vegas, Chef Aaron gained experience in several high profile locations. “Michael Mina’s Nobhill Tavern was my intro to fine dining in Las Vegas”. That famed spot, which was home to the legendary Cable Car Cocktail, shuttered in 2013. His tenure at MGM Grand also included The Mansion, one of the most opulent and revered destinations in the city. Despite the prestige of working in that exclusive location, the pace just wasn’t for him. “I wanted to shoot myself. It was so up-and-down there. I wanted volume!”.

Within those pre-Westgate years were a collection of valuable opportunities and beneficial experiences. One of them was the chance to open a restaurant from the ground up for Piero Selvaggio. “Caffe Giorgio Ristorante at Mandalay Place was the first one that I got to build out. It wasn’t the fit I was looking for either, so I only lasted eight months”.

Chef Aaron Losch Westgate

BOA Steakhouse at Forum Shops of Caesars was more to Losch’s liking. “I walked in, got recognized and was hired on the spot. I went from Sous Chef to Executive Sous Chef and remained there for another year and a half”.

Throughout the ensuing years, quality and prestige went hand-in-hand in the varied establishments that added to Chef Aaron’s portfolio. Renaissance Hotel (home to ENVY Steakhouse), Wynn/Encore, T-Bones Chophouse at Red Rock Resort…all fabulous restaurants recognized for their top-quality dining. While at T-Bones, he received an award for his contributions to the Vegas Food and Wine Festival.

Chef Aaron Losch Westgate

Chef Losch was wooed away from Red Rock by an opportunity to work with famed hotelier/restaurateur Chef Alex Stratta. Stratta is best known to Las Vegans as the name behind Alex and Stratta at Wynn Las Vegas. Hired as Corporate Executive Chef for the Stratta Restaurant group, his time there was a mixed blessing.

Chef Aaron Losch Westgate

                                With Chef Alex Stratta (center) at TAPAS…

“The level that Chef Stratta was doing things was at one I’d never seen before”, he told me. Despite those high ambitions, Stratta’s desire to bring Strip-quality fare to outlying areas didn’t quite work out. Efforts such as Tapas at Tivoli Village and an Italian steakhouse at The Gramercy either closed quickly or didn’t happen at all. A partnership with Vegas-based Preferred Restaurant Brands also collapsed.

But such is life in a profession where concepts soar, tastes change and new opportunities lie in wait. For Chef Losch, that next adventure would take place at a legendary destination, itself in the midst of reinvention and elevation.

Chef Aaron Losch Westgate

                                          Westgate’s Silk Road Asian Bistro…

Now the new Executive Chef of Sid’s Cafe, Losch worked alongside noteworthy names like Grant MacPherson and Charles Wilson. Last August he accepted a promotion to his current position. “As Director of Culinary Operations, my job is to help the chefs in the room to be creative”.

Chef Aaron Losch Westgate

Chef Aaron Losch Westgate

                         With award-winning Pastry Chef Stephen Sullivan…

“I’ve worked with a lot of really good chefs” he continued “but some are not always the best people. I’ve been very lucky with my team here”. That collection includes the chefs that I’ve previously profiled on this site as well as his four assistants. Together they’re the driving force behind the restaurants, events, catering and banquet menus.

Being in charge of so many aspects of a department can be daunting, but out of it comes results. “I want to earn my position…I’m my own worst critic. The pressure comes from wanting to succeed”.

Chef Aaron Losch Westgate

                                                          Fresco Italiano…

As the resort continues to evolve alongside ever-changing preferences, so do the concepts that Westgate’s culinary team rolls out. “Falling back on ‘What we always do’ never works. If you’re continuously doing the same thing, time after time, but expecting a different result…well, that’s the definition of insanity. You have to change and re-evaluate your approach. Of course, ‘corporate’ has their own ideas, too. You’ve got to integrate that all together. Ultimately, I want my bosses to succeed”.

Chef Aaron Losch Westgate

                                Entrance to Westgate’s “Restaurant Row”…

During our conversation, Chef Losch and I were joined by Gabrielle PerezGeneral Manager of Casual Dining. She and Chef Aaron had previously worked together at Wynn Las Vegas. It was clear from their camaraderie that being at Westgate was a positive and beneficial change of pace. Especially from the corporate mentality at other Vegas resorts.

Chef Aaron Losch Westgate

“I enjoy building strong and dynamic teams that are passionate, committed and engaged to making hospitality fun, beautiful and profitable”, she told me. “I love the atmosphere at Westgate. There’s lots of professionalism here. So much of it that I’m continually amazed. But it’s mixed with fun and plenty of creativity”.

Chef Aaron Losch Westgate

Such positive words coming from a member of his own team must make Chef Aaron feel very proud. Despite the challenges of his field, he wouldn’t be able to enjoy his personal time as much if the culinary team wasn’t a smooth-running machine.

Chef Aaron Losch Westgate

After our interview, Chef Aaron showed me his office in the depths of the resort’s inner workings. Covering the walls and shelves were memorabilia and mementos. Crests from Game of Thrones. Disney character statues. Bottles of Las Vegas Knights wine. “I LOVE the Knights”, he exclaimed.

Chef Aaron Losch Westgate

When I mentioned how serene things seemed in his personal space, Chef Aaron chuckled. “It’s not always this way. Sometimes I have a line of people out the door. Situations need to be addressed, emergencies come up, decisions need to be made. But that’s why I’m here”.

With things going so well at Westgate, it’s safe to say that everyone is glad that Chef Aaron is the big man in charge. And that’s why dining at the re-invigorated off-Strip resort is such a satisfying and mouth-watering experience.

Chef Aaron Losch Westgate

For a list of Westgate’s casual and fine dining options, menus and operating hours, click here.

Photos: Sammasseur, Chef Aaron Losch, Jamie Losch, Vegas.com, Vegas Food and Wine Festival, Tough Mudder

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Westgate’s Culinary Superstars: Chef Masato Shiga


International man of mystery lets his Asian cuisine do the talking…

Last summer I introduced readers to Bar Sake, the newly-launched Japanese Robata-style grill restaurant that I referred to “Westgate’s Hidden Gem”.

Unique in location, offerings and atmosphere, Westgate’s Bar Sake & Robata Grill is the perfect little venue to gather at with friends, a loved one…or to discover all by yourself.

Bar Sake‘s menu is as much about the great food as the unique beverage offerings. And while I had the privilege to discuss cocktail creation with Chief Mixologist Eddie Perales during that initial visit, Chef Masato Shiga stood off to the side and was noticeably quiet. I was to learn later that this is the norm for Chef Shiga. He’d much rather communicate via his food than chat with you about it.

Chef Masato Shiga Westgate

Naturally, I wanted to discover what inspired and influenced the man behind these sumptuous dishes. And of course, to sample (quite) a bit more of his delicious creations…so we sat down to talk on a return visit before I enjoyed another great meal courtesy of Chef Shiga. Despite sampling plate after plate, it was me who did most of the talking.

Chef Masato Shiga Westgate

Chef Masato Shiga Westgate

I was surprised to learn that as Executive Chef, Shiga oversees not one but four distinctive restaurants within Westgate‘s “The Village”. Taking up a substantial portion of the resort’s restaurant row, the two-story Village complex is home to world-renowned Benihana, Silk Road Asian Bistro, Rikki Tiki Sushi…and of course, Bar Sake.

Chef Masato Shiga Westgate

Masa25

Chef Masato Shiga Westgate

       Rikki Tiki Sushi overlooks the flowing water and gardens in The Village

Presenting such a vast array of Chinese, Japanese and Vietnamese specialties would be a daunting task for any cuisinier, but Chef Masa (the name he most frequently goes by) is no ordinary culinary expert. He brings a lifetime of authenticity and experience to the kitchen…and your table. He began cooking in Japan and has continued to expand his collection of recipes through an illustrious career at top Vegas restaurants.

Chef Masato Shiga Westgate

                                               Chigasaki, Kanagawa

Chef Shiga was born in Chigasaki, a resort community on the Sagami Sea in the Kanagawa Prefecture of Japan. This largely tourist-based city is home to about 240,000 permanent residents. Considered to be a sister-city to Honolulu, Chigasaki is rich with Hawaiian and other Pan-Asian influences. It also lays claim to being the birthplace of Japanese surfing.

Growing up while surrounded by such a rich fusion of cultures undoubtedly presented many memorable dining experiences for the young Shiga. With Tokyo merely an hour’s trip away, it would have been easy for him to savor and learn how to prepare many regional delicacies and those from around his country and the world.

Masa10

At the age of nineteen, Shiga began his education in culinary school. Along with Far East cuisine, he learned the fine art of French cooking…quite an interesting combination! And much like his previously-profiled colleague Chef Bruno Morabito (of Westgate‘s Sid’s Cafe), Shiga developed an affection for whipping up all-American breakfast dishes. Perhaps that’s why he eventually migrated to the heartland of the United States.

Masa1

       Vintage postcard image of Mikado Japanese Cuisine, Mirage Resort…

When we arrived here, I looked around and was…WOW! So much to see….so big! I knew this was where I wanted to be. We stopped at The Mirage and I went straight into Mikado Japanese Restaurant to apply. I’ve been in Las Vegas ever since.

After Mikado, Chef Masa moved next door to become assistant chef at Caesars Palace‘s famed Hyakumi. That was the first of several positions within the resort. Then came Bacchanal Buffet, probably the most famous high-end buffet in the world. After its successful launch, he moved over to the highly-acclaimed Nobu Japanese Restaurant at Caesars‘ own Nobu Hotel.

Chef Masato Shiga Westgate

Chef Masato Shiga Westgate

As has happened with so many other wonderful Vegas chefs, Shiga’s next step led him to Westgate Las Vegas. He oversees operations of all four of their Asian restaurants. On some evenings you may find him behind the robata grill that he personally selected for the opening of Bar Sake. It’s there that you’ll see him searing skewers stuffed with succulent meats, colorful vegetables and glorious seafood in an ancient and revered method.

Chef Masato Shiga Westgate

Despite being an extremely reserved and private man, Chef Shiga loves the camaraderie of being on the Westgate team. He enjoys the mutual support of his colleagues and appreciates the ability to have creative control over the meals he creates for guests.

The Chef recounted an especially memorable time with his professional family at a company golf outing:

We were all dressed alike. Nobody had different kinds of shirts. Managers played side by side with staffers. Everyone was equal there. You could be talking to your boss, an executive, a server…it didn’t matter. I like that about working for Westgate.

Chef Masato Shiga Westgate

The culinary artist was quite reluctant to discuss his personal life, as he values his privacy. He did tell me that he’s married and returns to Japan on yearly excursions to visit friends and family. He also enjoys attending American football games. But what he really likes to do is head out to the greens for a round of golf…even when he travels abroad.

Chef Masato Shiga Westgate

Chef Masato Shiga Westgate

Luckily for Chef Shiga, Westgate’s neighbor to the east happens to be the gorgeous Las Vegas Country Club. The two destinations have a long-standing relationship that offers hotel guests the opportunity to visit the private club via Westgate Golf Packages. So when the golfing bug hits him at home, Chef Masa doesn’t have very far to go.

Chef Masato Shiga Westgate

Chef Masato Shiga Westgate

With all of that responsibility and ambition, Chef Shiga somehow maintains a calming presence that suits the soothing atmosphere of the restaurants he operates. Those admirable talents and twenty-plus years in the business have made Westgate Las Vegas a go-to place for lovers of fine Far East cuisine.

Chef Masato Shiga Westgate

                Benihana fires up traditional Japanese steakhouse fare…

Chef Shiga is proud to offer unique items in an environment that exudes small-town charm. His dishes are pieces of art unto themselves, which is exactly how he likes it.

Chef Masato Shiga Westgate

Chef Masato Shiga Westgate

Now that there’s talk of an Oyster Bar possibly being added to the line-up at The Village, Chef Shiga may have trim back on his number of golf outings. But it’s unlikely that he’ll give up a place behind his treasured Robata grill. It’s the one sure thing tho make him smile.

Chef Masato Shiga Westgate

Silk Road Asian Bistro, Rikki Tiki Sushi and Benihana open daily at 5pm. Bar Sake & Robata Grill operates limited hours – call (702) 732-5755 for more information.

Photos: Sammasseur, Westgate Las Vegas/Chef Masato Shiga via Facebook

 

 

 

 

 

 

Westgate’s Culinary Superstars: Executive Chef Steve Young


Meet the charismatic star of the incomparable Edge Steakhouse

In preparation for my ongoing series on the talent behind Westgate Las Vegas‘ Food and Beverage operations, I interviewed five amazing individuals. Each of them are standouts in their field, but only one had impressed me long before we actually met. That person is Executive Chef Steve Young.

Chef Steve Young Edge Steakhouse

My first dinner at Edge Steakhouse two years ago was part of a whirlwind series of experiences arranged by Westgate‘s management and PR teams so I could witness the stunning improvements they’d made since aquiring the property. To say that my dinner was the turning point of my opinions of Westgate would be putting things mildly. After that incredible meal (which ranks as one of my best ever), I developed what could best be described as a Pavlovian response.

From that evening forward, it has been impossible to walk through the off-Strip resort without encountering an Edge Steakhouse advertisement…and my mouth beginning to water. It is such that I often want to break from my path and head right for their reservation podium on Restaurant Row.

Chef Steve Young Edge Steakhouse

I arrived for my interview with Chef Steve as the Edge staff was in preparation to open for the evening’s business. Servers, bartenders and other staffers were efficiently going about their responsibilities. Young came over to greet me and we settled into an alcove near the entrance….far enough for some privacy but within reach if the Warren, New Jersey native was needed. As you’ll see, he’s a consumate professional.

The first personal detail I learned was that Young had been working since he was fourteen years old. Much of it was helping in the kitchen of a country club, developing cooking skills he’d learned from his family. That struck a chord, as working hard from a very young age was a common thread among others I’d interviewed…and a lesson on the virtues of ambition.

Chef Steve Young Edge Steakhouse

            James Beard guest chefs receive a photo book of their experience…

At only 34, Chef Young has already achieved what many in his profession can only dream of…to prepare a dinner at the prestigious James Beard Foundation. This not-for-profit culinary arts organization, created with the involvement of Julia Child, honors chefs who make America’s food culture more diverse, sustainable and delicious for everyone.

Chef Steve Young Edge Steakhouse

The theme last February 14th for the presentation was “Valentine’s Day with a Vegas Kiss”. Chef Young and six other members of Westgate Resort‘s culinary team traveled to New York City, along with 40 crates of food, dishes, utensils and equipment. They created an epic six-course dinner for over eighty guests, complimented by 132 bottles of wine that also traveled with the Westgate team.

In order to appreciate that honor, one needs to look backward to where it all began. Chef Young credits much of his success to a mentor – Chef Andrew Lattanzio of NYC’s Culinary Institute of America. He laughed that Lattanzio didn’t play games when the lessons kicked in:

Chef Steve Young Edge Steakhouse

“Chef Lattanzio was really tough and let us know it. He used to say things like ‘I’m tired of half-assed cooks!’. I didn’t want that directed at me” Young recalled. “He taught us the how’s and why’s of technique. That’s what he drilled. Technique. Technique is everything. No dish will turn out right without the proper technique”.

“Chef Lattanzio always encouraged us to seek out the best working environments, too. “You HAVE to work for good people’, he’d say”. And so Chef Steve did. After achieving his degree, Young received a position as Sous Chef for New Jersey’s Due Mari and Due Terre restaurants at the age of 22. Overseen by Chef Michael White, these seafood/authentic Italian restos were favorites of the area (Due Terri has since closed).

Chef Steve Young Edge Steakhouse

In 2009, Young relocated to Las Vegas and started the year as Master Cook for MGM Grand‘s Joel Robuchon. This flagship location of the Robuchon collection of French restaurants sets the standard for a dozen locations spanning the world from Paris and London to Shanghai and Singapore.

Young absorbed the influences of his famous mentors, merged them with his own style (and that all-important flair….er, “technique”) and forged a plan to take on something big and bold. This time that “new” was a pair of gleaming towers looking to make a name for themselves on the crowded Las Vegas skyline…the Cosmopolitan.

Chef Steve Young Edge Steakhouse

Opening up restaurants in a new resort would be a daunting task for anyone, but especially for someone relatively new to the Vegas scene. For Chef Young, that challenge was heightened by becoming part of the team that set out to redefine the Vegas buffet experience.

Edge Steakhouse Chef Steve Young

                        Wicked Spoon redefined the Vegas buffet experience…

The  Wicked Spoon Buffet was an immediate hit. Long lines and four-star reviews lauded the distinctive presentation of small plates, seasonal creations and cleverly-crafted original dishes. For nearly a year and a half, Young was Sous Chef for both Wicked Spoon and the resort’s massive in-room dining operations…until it was time to move upwards.

Chef Steve Young Edge Steakhouse

                                       “Technique technique technique”…

Next up was a promotion to Chef de Cuisine for Cosmo‘s massive “Pool District”, a collection of three different daytime experiences which includes Boulevard Pool‘s Overlook Grill and the mega-popular Marquee Dayclub.

During his pre-Westgate tenure, Young estimates he was involved in the opening of 9-10 restaurants, most notably spending two and a half years as Chef de Cuisine at The Henry, Cosmo’s 24-hour casual eatery.

Edge Steakhouse Chef Steve Young

“I started to get a little bit cocky while at the Cosmo“, he laughed. His handsome face flushed a little bit while recounting this. “It was time for the people around me to offer a little bit of attitude correction“.  He didn’t go into details on the matter, but seemed thankful that things course-corrected to everyone’s satisfaction. As a result, Young spent five successful years at the fledgling property.

Chef Steve Young Edge Steakhouse

                      Chef Steve and wife Sara enjoy the active life in Las Vegas…

This phase of his career was filled with two very special personal events – marrying sweetheart Sara (a teacher for the Clark County school district), and the birth of their daughter, who just turned six years old.

Even though the youthful Young was taking on the toughest responsibilities of his life, he still managed to revel in the thrills of Vegas. That included racing go karts, target-shooting in the desert…and having a blast in nightclubs around the city. I can’t provide proof, but rumor has it that the master of steak is a closeted fan of Vegas favorite In-N-Out Burger.

Chef Steve Young Edge Steakhouse

In 2015, the newly-reborn Westgate Las Vegas was attracting some the Strip’s best and brightest culinary wizards to become a part of their new team. Noteworthy food/beverage stars like Chef Bruno Morabito and master mixologist Eddie Perales came aboard, and Young left Cosmo to launch the Sin City incarnation of Edge Steakhouse.

Chef Steve Young Edge Steakhouse

Chef Steve Young Edge Steakhouse

                 Westgate Park City is home to the original Edge Steakhouse…

You might recognize the name of Edge Steakhouse if you’ve visited Park City, Utah. The award-winning original location at Westgate Park City is considered to be one of the best steak restaurants in the United States. Having just dined there, I can testify that Edge Park City is a superlative experience with impeccable service and some of the absolute best dining in the region.

Chef Steve Young Edge Steakhouse

Stepping up from Chef de Cuisine to Executive Chef for Edge presented an entirely new set of challenges for Chef Young…from redesigning the existing space to laying out the extensive kitchen. Then of course came the hiring/training of his staff and creating his own Vegas-style version of Park City’s menu.

Chef Steve Young Edge Steakhouse

Chef Steve Young Edge Steakhouse

One eye-catching example of his contributions is the dry-age room. Installed in full view of the restaurant’s exterior, visitors can check out the various meats, which are labeled and displayed in a beautiful tasteful presentation. The effect is impressive, much like the bottles of wine that line the walls of the dining room.

Chef Steve Young Edge Steakhouse

Now that Edge Steakhouse of Las Vegas has become a runaway success (matching or perhaps even exceeding the standards set by its Park City parent), the recognition and awards have been flowing in.

Chef Steve Young Edge Steakhouse

Chef Steve was chosen as “Best Rising Chef/Rising Star” for 2017 in the culinary categories of Silver State Awards, which recognizes excellence and achievements in Nevada’s exemplary individuals and companies.

He has since become a somewhat regular face on local talk shows, where he shares his newest dishes, often created around seasonal favorites.

Chef Steve Young Edge Steakhouse

Chef Steve Young Edge Steakhouse

Once our conversation was over, Chef Steve escorted me to my table, where he shared some of his favorite dishes. Instead of describing my impressions, I’ll just let the photos do the talking.

Chef Steve Young Edge Steakhouse

                Baby Beets Salad with burrata cheese and pistachio ($14)

Chef Steve Young Edge Steakhouse

      Silk Road Spicy Shrimp appetizer with sweet chili reduction ($16)

Chef Steve Young Edge Steakhouse

     Sunchoke Ravioli with parmesan foam is one of Chef Young’s favorites…

Chef Steve Young Edge Steakhouse

       Sea Scallops with butternut squash, pomegranite and pine nuts ($37)

Chef Steve Young Edge Steakhouse

Edge Steakhouse Chef Steve Young

                                                      Wagyu ribeye cap ($75)

Chef Steve Young Edge Steakhouse

From what I’ve seen, Chef Young and Westgate are an impeccable pairing. Building a new restaurant “from the ground up” is a difficult achievement on its own. But together, this team has taken a recognizable brand, given it their own unique stamp and made it into one of the most fabulous and award-winning dining spots in the city.

After our interview, one of Westgate’s other chefs jokingly shared with me his admiration for Chef Young:

Steve Young is a very, very methodical man. He plans out everything, writes it all down…as if it’s his own “Bible”. He has very strict way of operating a restaurant. Some of us chefs are wild cards, but not Chef Steve. He’s totally by the books and everything has to be perfect. It drives me crazy, but it clearly works. That’s just the way he is…and I love him.

Chef Steve Young Edge Steakhouse

Edge Steakhouse Las Vegas is open Tuesday through Saturday from 5 pm. Call 702-732-5277 for reservations or more information.

Photos: Sammasseur, James Beard Foundation, Westgate Las Vegas, Steve Young via Facebook, KTNV via YouTube, lasvegasnow.com, Yelp!

 

 

 

 

 

Hamburger Mary’s Is Ready To Serve Up Some Prime Beef…and Quirky Charm


Category-defying burger spot plans grand return to the Vegas scene…

Vegas is big on burgers. Every major resort has at least one gourmet hamburger restaurant. Even celebrity chefs like Bobby Flay and Gordon Ramsay have gotten in on the act. Then there are the bargain places like In-N-Out and Checkers that almost always seem to be busy.

Yet one burger palace that Sin City conspicuously lacks is a Hamburger Mary’s. The freewheeling, no-holds-barred fun spot that celebrates quirky culture in so many progressive cities has been absent from Las Vegas for quite some time (2006 to be exact). But now Mary is set to make a grand return to the valley in a new location.

Hamburger Mary's Las Vegas

                         The former Hamburger Mary’s on Harmon Avenue…

Once situated on the corner of Harmon Avenue and Paradise Road, the new Hamburger Mary’s is currently under construction on East Flamingo Avenue, not far from UNLV and the Atomic Testing Museum. A planned summer 2017 opening was heavily delayed due to permit and construction issues, but the current target date of early August 2018 now seems likely.

Hamburger Mary's Las Vegas

                Owner Lou Placencia is excited to bring Mary back to Las Vegas…

Hamburger Mary's Las Vegas

The eatery, whose slogan of “an open-air bar and grill for open-minded people” understandably draws a strong LGBTQ clientele. Hamburger Mary’s will occupy a building currently home to Flair Nightclub, a large gay-themed dance club. The two should compliment each other nicely. And since they share the same owner (Lou Placencia) Flair and Mary’s together can offer a complete night out.

Hamburger Mary's Las Vegas

This writer has long been a fan of Hamburger Mary’s. When living in Fort Lauderdale, there was one within walking distance on Wilton Drive (the gay mecca of South Florida). It was THE place to see and be seen. Eventually the location decided against renewing their franchise agreement, which resulted in the renaming of the restaurant (it’s now called Rosie’s Bar and Grill), but the food and good times remain generally the same. I visited just a few weeks ago and it was still a blast.

Hamburger Mary's Las Vegas

Hamburger Mary's Las Vegas

During the same trip to the east coast, I hit up a Hamburger Mary’s in downtown Orlando. It was absolutely freezing on that Saturday night…but inside, the crowd was standing-room-only for an outrageous drag show that entertained gay and straight diners alike. It was nice to see the mixed crowd having such a great time.

Hamburger Mary's Las Vegas

Hamburger Mary's Las Vegas

Hamburger Mary's Las Vegas

Depending on when you visit Mary, you might encounter a Broadway revue, trivia night or even some twisted variation on bingo. Being an adult-skewing establishment with a full bar and occasionally risque entertainment, you aren’t likely to see children here at night (or at least you shouldn’t). But Mary’s “Little Lambs” are gladly welcomed during the daytime hours with their own menu.

Hamburger Mary's Las Vegas

It was a special treat to visit Vancouver BC a few years back and discover a Hamburger Mary’s a few blocks from my hotel. Being the first guests upon opening gave the place an entirely different feel…but allowed me to savor the delicious food without the distraction of constant eye candy.

Hamburger Mary's Las Vegas

Each location is franchised and the owners are encouraged to develop a character reflective of its home city. So expect larger-than-life sights and sounds when Mary comes to Vegas. You can be sure that the menu, quality of ingredients and service will be superlative. There will be outdoor seating and the restaurant and bar are totally nonsmoking.

Hamburger Mary's Las Vegas

The spirit of Hamburger Mary’s extends beyond food and fun. Their dedication to local communities by way of fundraisers, charity functions and sponsorship of the arts and sports leagues is a tradition. More recently, franchisees have made strident efforts to address environmental concerns by moving towards energy and water efficiency, using recycled paper products and starting programs for composting and recycling waste.

Hamburger Mary's Las Vegas

One thing that won’t be wasted is the food on your plate. Everything I’ve ever selected through the years has been absolutely wonderful, from fresh salads to towering turkey burgers, sumptuous soups to mouth-watering meatloaf. Each location has a unique menu and daily food and drink specials, so have fun finding your own favorites.

Hamburger Mary's Las Vegas

One reason Hamburger Mary’s Las Vegas is already dear to my heart is that they’ve extended an invitation for me to host a certain gathering that I wrote about last month. That celebration for hunky show performers and award recipients was denied by an uptight public relations exec for Cafe 6 at Palms Place in December. Well, their loss is Mary’s gain.

Hamburger Mary's Las Vegas

Be sure to look for me…enjoying some grade A beef (and some prime beefcake) when Hamburger Mary’s opens at the end of next month. “Eat, Drink and Be Mary”.

Hamburger Mary’s/Flair Nightclub will be located at 1700 E Flamingo Rd, Las Vegas. Flair is currently closed due to construction. You can keep tabs on their opening date by clicking here. 

Photos: Sammasseur, Hamburger Mary’s Las Vegas/Orlando, CBS Daytime via YouTube

 

 

 

 

 

 

 

 

 

 

 

 

Westgate’s Culinary Superstars: Chef Bruno Morabito

Sid’s Cafe’s “Master of Brunch” is serious about the joys of casual dining…

Part Two in my series on the fabulous culinary family of Westgate Las Vegas

Sometimes you talk at length with someone whom you’ve previously encountered only in passing…and they blow your expectations away. That’s what happened during my recent morning sit-down with Chef de cuisine Bruno Morabito of Sid’s Cafe. And it was a surprise that made my day.

Chef Bruno Morabito Westgate

Being a semi-regular diner at Westgate’s casual-dining restaurant, I’d seen Chef Bruno strolling by from time to time, greeting patrons at their table to check on their experience. This mild-mannered gentleman was personable, professional and seemed somewhat reserved. But give Chef Bruno the opportunity to relax for a bit of private conversation and this native of Rochester NY will light up the room.

Chef Bruno Morabito Westgate

Perhaps it’s the dazzling white coat that keeps his bubbly personality in check. Maybe it’s the presence of dozens of diners enjoying his creations. Or the years of disciplined experience in world-class kitchens around the city. Whatever the reason, when this veteran of the Las Vegas dining scene gets a moment away from the focus of responsibility, an entirely different person shines through.

Chef Bruno Morabito Westgate

The two of us got acquainted in a corner booth on the tail end of a Sid’s Cafe breakfast rush. Both of us had just returned from visits to Italy, so it was a nice ice-breaker. I confessed that I’d just watched one of his cooking segments about brunch on a local network affiliate page. “Oh, No! I can’t stand doing those!”, he chuckled with a mild flush. “I’m not a TV kind of guy. But I do like to talk about my food”.

Chef Bruno Morabito Westgate

    Jennifer Jean Snyder of KTNV Morning Blend reacts to Chef Bruno’s creations… 

Indeed he does. As is the case with many artists, Chef Bruno beams when discussing how he began to create delicious dishes…and which inspirations set him on the path to success. For Chef Morabito, it was exposure to a combination of many different cultures.

During his culinary school days at Lougheed College in Kitchener Ontario, this descendant of Italian immigrants was affectionately known as “The Yank”. He was nicknamed that by program director Wolfgang Stutz (one could safely assume that Stutz was German). But it was years of experience at a famous French restaurant that secured his place on the Valley’s list of superb culinary masters.

Chef13

Visiting the Amalfi coastline of southern Italy with brother Phil…               

After coming to Las Vegas with his wife, Morabito began a 17-month stint as Sous Chef for renowned Charlie Palmer at Mandalay Bay‘s gorgeous Aureole. Then came his first really big opportunity – a position at Venetian‘s world-famous Bouchon Bistro. Tucked away inside an exclusive area of the resort’s Venezia Tower, Bouchon is where Westgate‘s “Master of Brunch” developed his reputation for morning-meal brilliance.

Chef7

Chef Bruno (fourth from right) with Chef Thomas Keller and the team at Bouchon…               

Challenged by Bouchon founder Chef Thomas Keller to create a pork-belly BLT from a sketch, Morabito went “off the menu” and took a detour to the unexpected. With free reign to create any special he wanted, Chef Bruno added a personal “why not” favorite of Chicken and Waffles as a special.

A succulent serving of roasted chicken atop a bacon and chive waffle, sauce chasseur (aka “Hunter’s Sauce”), Tahitian vanilla bean butter and maple syrup, Chicken and Waffles was a runaway hit…and continued to grow in popularity. It became the cornerstone for an entire brunch menu that Morabito urged Kelly to try.

Chef Bruno’s brunch menu remains his legacy there and is now served in every Bouchon Bistro nationwide. It was also Forbes Travel Magazine‘s pick for Best Brunch in Las Vegas.

Chef9

                  Chef Bruno flanked by his lovely 14-year-old daughters….

After a decade with Chef Thomas Keller, this thoroughbred horse-racing enthusiast (he’s attended the last eight Breeder’s Cups and owns several horses back in New York) was now the proud father of twin girls.

The increased responsibilities of being a parent and husband to wife Tracy didn’t deter Morabito from taking on a new challenge, though. In 2014 he was recruited by celebrity Giada De Laurentis to be her new Chef de Cuisine at Giada inside The Cromwell.

Chef6

Chef Morabito and Giada De Laurentis remain friends…                     

History repeated itself a bit at The Cromwell. Morabito’s reputation for success allowed him to create a brunch menu for De Laurentis at the trendy eatery. If you seem to recall Chicken and Waffles in the Giada line-up, you aren’t mistaken…although he gave the dish a new distinctive Italian twist. It came as no surprise when the new offerings were lauded by Las Vegas Review Journal readers as “Best Brunch”.

Nearly two and a half years later, the visionary “Master of Brunch” joined the ever-growing list of superlative chefs at Westgate Las Vegas. And now he’s serving his award-winning food at Sid’s Cafe.

Sid’s Cafe is named after Westgate founder David Siegel‘s father, who absolutely loved Las Vegas. Sid’s may be the most casual of Westgate‘s restaurant, but the home-style menu is meticulously prepared and served with pride. Chef Bruno runs the entire operation, from kitchen to staffing. He’s a hands-on kind of man when it comes to ensuring quality:

What goes out on that plate has my name on it. I personally answer Yelp! and other guest reviews, both positive and negative. Kindness is an easy way to build rapport with our guests. I want you to be satisfied with what we bring to your table.

Bringing things to the table is exactly what Chef Bruno had planned for me. Being a frequent visitor, I was already familiar with lunch and dinner offerings at the Cafe (Matzo Ball Soup, Free-Range Turkey Burger and Chopped Italian Salad are my personal favorites). So it was with a bit fortuitous that I’d be sampling his brunch creations for the first time during our meeting.

Chef2

 Mojito Fruit Bowl with lime juice, mint and toasted coconut…                    

Chef3

Smoked Salmon Platter…                 

My host could scarcely hide his enthusiasm when describing each dish that arrived at the table.That carefully-hidden smile of his surfaced frequently…and it continued to grow with each visit back.

Chef1

Grande Cinnamon Roll is big enough for the entire table…                   

Chef4

Cinnamon Roll French Toast and several hearty skillet breakfasts…                 

Chef12Chef14

As Chef Bruno promised, everything he creates is fresh, delicious, gorgeous to look at and downright satisfying. Brunch is available at Sid’s Cafe every Thursday through Sunday from 7 am until 2 pm. You can add unlimited mimosas for $10.

Echoing sentiments from other Chefs I’ve spoken to at Westgate, Sid’s chef de cuisine is thrilled with the opportunity to add, fine-tune and elevate his cafe’s line-up. And no doubt the resort is pleased to have attracted another major player to their team.

As with all members of the Westgate culinary family, Chef Bruno Morabito aims to bring happiness to your table and a smile to your face. Be sure to ask for him when you visit…and don’t you dare miss that Chicken and Waffles masterpiece.

Chef15

Sid’s Cafe is open for breakfast, lunch and dinner. Hours are 7 am to midnight Sunday through Thursday, 7 am to 2 am Friday and Saturday. Call 702-732-5755 for more information. Dress code is casual, restaurant is non-smoking.

Photos: Sammasseur, Bruno Morabito via Facebook/Instagram, KTNV Morning Blend