Restaurants – Page 3 – VEGAS UNFILTERED

Mott 32 – Asian Fusion on a Global Scale

Palazzo’s fine dining experience is a culinary adventure worth embarking on….

What do you get when you combine the centuries-old cuisine of China with 1800’s NYC industrialism, contemporary Hong Kong’s vibrant culture and the whimsical flair of Sin City? The answer is Mott 32, a gorgeous and glorious new addition to Venetian/Palazzo‘s ever-evolving restaurant family. And this one deserves a place at the top of your must-do Vegas adventures.

Situated on the north side of Palazzo’s casino floor (next to the popular Grand Lux Cafe), Mott 32 may be one of the most visually striking restaurants in the city. Brought to life by famed Hong Kong designer Joyce Wang, the venue is positively teeming with cultural references, subtle nods and innovative touches.

From a film tribute to Anna Wong (Hollywood’s first Chinese-American starlet) to a giant metal abacus and artworks of stunning detail and significance, diners could easily get lost exploring the massive 11,400 square foot space. There’s even an exclusive Boom Boom Room private dining area where guests can request a special “Red Menu” designed to conjure joy, happiness and good fortune.

The name Mott 32 is a nod to New York City’s first Chinese convenience store, which opened at 32 Mott Street in 1891. The fact that the original Hong Kong location took its name from a NYC Chinatown business demonstrates the global scope of their vision. It’s enhanced by a commitment to ethical sourcing and using organic, sustainable ingredients.

Of course the real reason that you should visit…and will want to return…is for the food, cocktails and service. As you might imagine, all are world-class and exemplary. Recipes are primarily of Cantonese style, with influences from both Beijing and Szechaun cooking.

After enjoying a couple of Mott 32 Mules from the lounge (more on that later), my party settled into a secluded booth beyond the main dining room. There we had the pleasure of sampling a presentation of dishes selected for us by the Chef.

We began with a refreshing plate of Marinated Cucumber and Garlic ($9). The Starter Menu includes a wide variety of vegetables and meats like Wild Mushrooms with Black Truffle Sauce in a lettuce cup ($20), Sesame Prawn Toast with Autumn Sauce ($18) and Cubed Australian Wagyu Beef with mustard sauce ($22).

Heading over to the lengthy Dim Sum section, we sampled the unusual but stunning Hot & Sour Iberico Pork Shanghainese Soup Dumplings ($14 for 4 pieces), an absolute must. They were followed by Crispy Sugar Coated BBQ Iberico Pork Buns ($13 for 3), whose tangy flavor offered a marvelous hint of sweetness. If your taste buds long for Chinese barbecue, try BBQ Pluma Iberico Pork ($39). It’s amazingly tender and sweet thanks to a layer of Yellow Mountain honey.

Mott 32’s astounding meat and seafood dishes are carefully prepared using generations-old cooking methods, seasonings and recipes. The house specialty is Mott Duck, a Peking duck that is air-dried in a special refrigerator, marinated then applewood-smoked in a custom oven.

The entire preparation of Mott Duck takes two days, requiring that you order well in advance of your meal.

Click HERE to continue reading via BestOfVegas.com.

Matteo’s Ristorante Italiano Will Drive Your Taste Buds Into Overtime

Italian trattoria brings family recipes and Downtown L.A. flair to the Venetian…

UPDATE: As of October, Matteo’s Ristorante Italiano is the new name for Factory Kitchen. Here’s a statement from Venetian/Palazzo:

The Factory Kitchen Las Vegas is now called Matteo’s Ristorante Italiano. Named for Matteo Ferdinandi, the CEO and partner of Factory Place Hospitality Group, the new moniker speaks directly to the Italian heritage of the restaurant’s founders, giving guests a clear understanding of the cuisine they can expect inside this gem of a restaurant.

Each market has its own nuances, and we feel this new name indicates exactly the type of experience guests can expect when spending an evening at our restaurant here in Las Vegas.

The restaurant’s menu created by Executive Chef and business partner Angelo Auriana continues to deliver approachable Italian dishes using fresh, seasonal, and locally sourced ingredients.

Both from Italy, Matteo and Chef Angelo take pride in sharing family recipes passed down from generation to generation.

Two summers ago I penned a piece on why Palazzo Hotel Casino earned my top spot for high-end Las Vegas resorts. Since then a lot has changed, nearly all for the better. My favorite show (BAZ)) may have left, but plenty of exciting new things have opened up or been announced.

New cocktail lounges like Rosina and Electra Cocktail Club have been added to Palazzo’s entertainment line-up. The casino has been brightened with new colors and a fresh layout. And of course, the waterfall-centric atrium is a glorious, ever-changing favorite for photo ops.

The biggest evolution, perhaps, is a more intellectual one. Venetian’s sister property has gradually been integrated into a unified operation. Palazzo is still independent and unique but now treated more like a tower of the Venetian. The lines have also blurred with respect to their retail areas. Palazzo’s shopping esplanade has been absorbed into the Grand Canal Shoppes, allowing for greater traffic flow and clarity of identity.

With all of these updates, I was overdue to start exploring some of Venetian/Palazzo’s updates. My first stop was Matteo’s Ristorante Italiano, an eatery in the famed Restaurant Row. This is only their second location in the country. The original opened in Los Angeles Arts District in 2013 and was an immediate success.

Matteo’s is a collaboration between restaurateur Matteo Ferdinandi and his longtime friend Chef Angelo Auriana. Their shared passion for Italian heritage, hospitality, and traditional recipes is what makes their ristorante so special.

While details like that might not enter into your decisions on where to eat, consider this…the premiere Italian-themed resort in Las Vegas only welcomes the best…and Ferdinandi and Chef Auriana could have opened their second eatery anywhere they wished. The fact that these two powerful entities decided to team up suggests a match made in culinary Heaven.

Heaven is indeed what you’ll be feeling when you encounter the wafting aromas from the open kitchen. Influences from their flagship inside a repurposed factory building can be felt here, albeit with designer touches and Vegas flair. Rustic colors, art-deco lighting, an industrial-style ceiling and reclaimed wood offer a masculine and inviting atmosphere to compliment distinctive family-inspired recipes.

My companion and I arrived at noon for weekday lunch. After a cocktail in the sleek lounge, we were escorted to a table in the heart of the dining room. The server was extremely knowledgeable with their extensive menu, ingredients, and preparation…and had plenty of favorites to suggest.

We began by ordering a couple of fresh, light salads. I opted for a Cortolana ($14) with field greens, watermelon radish, white onion, dates and goat cheese topped with champagne vinaigrette. On the right is the Cremosella ($15), which features creamy mozzarella, watercress, extra virgin olive oil, and black pepper.

The next round threw my keto diet right out the window, but it was bound to happen when the Focaccina Calda al Formaggio (Cheese Focaccia) at an adjacent table looked and smelled so tempting. We shared a crisp, creamy Tradizionale ($19) made from imported crescenza cheese, baby wild arugula, and Ligurian olive oil. There’s also a Pizatta ($21) with capers and anchovies and the Tirolese ($23) with Italian-cured smoked ham and peppercress.

Pasta was on both of our minds for the main course, and why not? With the live pasta station making family recipes fresh on-site, my mouth was watering before the plates even arrived. My companion chose Casonzei ($22), a pork sausage & veal ravioli prepared with cured pork belly, sage brown butter and reggiano cheese. Exquisite!

I had to go with what could be considered Matteo’s signature dish – Mandilli di Seta ($20). This unforgettable delight is a unique “handkerchief pasta”, thin sheets of egg dough tossed with a Ligurian almond basil pesto sauce. One bite (and a few moans later) and it was easy to see why this dish has been a longtime favorite.

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While the pasta section of the menu might be a mid-point for some, our appetites were already satiated. I’ll have to return to indulge in Matteo’s great selection of entrees. Dishes such as Gamberoni ($26 – sautéed white shrimp, sunchoke purée, roasted romanesco, vermentino, saffron), Polpettone ($19 – oven-roasted turkey meatloaf, san marzano peperonata, caramelized onion, fresh oregano and seasonal vegetables) and Tagliata ($29 – prime flat iron steak, sautéed winter greens, roasted pepper bagna cauda) along with a list of daily specials should satisfy every voracious carnivore and discerning appetite at your table.

Despite being full, my companion and I had to, at the very least, dip our spoons into a few sweets from the dessert menu. Once again we stuck to traditional favorites by requesting a sumptuous Cannoli ($13) filled with ricotta, orange marmalade and rolled in pistachio. Somehow an order of Panna Cotta ($11 – served with a pair of soft ovis mollis cookies) showed up at our table, too. Of course, we had to try it…just to be polite!

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Along with your meal, feel free to indulge in a selection from Matteo’s carefully-crafted wine list. It focuses on Italian varieties along with many other European choices. Several signature cocktails boasting whimsical names like Private Eye, Big Swifty, Afraid of the Dark and The Ugly should make for interesting conversation. Check out the beverage and wine list by clicking HERE.

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Earlier this year, Chef Auriana debuted a weekend brunch menu, served from 11 am through 5 pm. Offerings include Ricotta Pancakes ($15) with kumquats, mascarpone crema, lemon zest and maple syrup, Egg Raviolo ($18) with braised greens & organic egg-filled pasta, pancetta, and brown butter. There’s also a scrumptious Steak Amore for $28 – pancetta-wrapped filet mignon medallions with mushrooms and parsley. Brunch guests through 2:30 pm can add bottomless Mimosas, White Peach Bellinis and Bloody Mary’s for an additional $28.

So the next time you’re strolling through the Venetian/Palazzo Resort and the songs of those famous gondoliers whet your appetite for superior Italian cuisine, head to Restaurant Row. Discover the joys of Matteo’s Ristorante Italiano. Just tell them that Sam from Vegas Unfiltered sent you.

Matteo’s Risorante Italiano is open daily from 11 am to 11 pm. The lounge opens daily at noon. For reservations or more info call 702.414.1222.

Photos: Sam Novak, Factory Kitchen

Cornerstone Steakhouse: Strip-quality Dining At Gold Coast

Dive into the offerings at this wonderful off-Strip eaterie…

There are dozens of traditional steakhouses along the Vegas Strip and countless more in the outlying areas. The dining possibilities are nearly endless. So how does one choose? The simplest picks are ones near where you are staying. But perhaps you’ve gotten a recommendation from a friend. Maybe you saw a TV special about the latest celeb-chef establishment. Or, you just want to revisit a romantic old favorite.

That last option is the one closest to home for this writer. The Flame at Downtown’s El Cortez was closed a few years ago and the subsequent Siegel’s 1941 failed to win me over (three strikes and it’s out). Since then, I’ve been hopping around the Valley searching for a new “old friend” to fill that beef-and-asparagus void.

So far, each and every steakhouse I’ve visited has been wonderful. Chart House at Golden Nugget, while seafood-centric, offers a gorgeous dining room with excellent service and reliable selections. Ron’s at Arizona Charlie’s is a great budget offering worthy of the drive. Edge Steakhouse at Westgate Las Vegas has “edged out” every other in terms of sheer deliciousness and impeccable…everything. But why stop searching when there are so many wonderful meals yet to try?

Gold Coast entered the elevated dining arena in summer 2016 with the addition of Cornerstone Steakhouse. Moving into a space previously occupied by long-time (and low profile) locals favorite Cortez Room was a bit of a daring move. A high-end restaurant sharing the casino floor with Subway and TGI Fridays seemed like a shift for Gold Coast, which is known for value and unpretentious offerings. I learned after dinner that this was painstakingly thought out, but more on that later.

Cornerstone Steakhouse is easily accessible if you’re visiting just for dinner. It sits on the northwest corner of the property, reached via the far left entrance of the building’s front. A two-story parking garage with elevator makes for easy in-and-out when driving.

The frontage of Cornerstone is contemporary and inviting. The welcome counter is next to a gorgeous circular lounge and bar area that offers a daily “Social Hour” from 4-6pm. Specially-priced selections from the Social Hour menu include $5 draught and select wines, $8 appetizers/salads, $6 on select craft beers and $7 call drinks/shots. You can see the full wine/beer/small bites lounge menu by clicking here.

The footprint of the lounge and dining area haven’t changed, but the atmosphere is night and day. Attractive furnishings, fixtures and wall coverings in creams, slate blue and shades of black have replaced bland and dated decor. The lighting is slightly brighter than I’d prefer, casting more light than necessary to allow for an intimate experience.

My guest (a food-loving Dallas tourist) and I arrived early in the evening, so there were few diners at the time. It was significantly busier by the time we finished 90 minutes later. Our server recommended a few Prohibition-Crafted cocktails like the Sazerac (New Orleans) or Cucumber Southside ($10 each).

We both went with a Hollywood & Vine, their version of a Moscow Mule with fresh lemon and berries ($10). My companion ordered an alcohol-free variety and I went full-throttle. They were delicious enough to opt for a second round instead of post-dinner coffees.

Our server Michael, who was personable, knowledgeable and attentive without being intrusive, suggested a couple of starter plates (while we sampled the attractive fresh-baked bread platter with olives and baby vegetables).

Kobe Beef Meatballs in tomato gray with parmesan creme ($9)…

We went with an addictive Steak Tartare ($10 – filet mignon, egg yolk, arugula, capers, parmesan and creole aioli) and a scrumptious, firm and meaty pair of Crab Cakes ($14 – lump crab, cajun lobster sauce, dijon, mayo and roasted lemon).

Aside from two soups (French Onion and Craft Beer & Cheese, both $7) and four small salads, the remainder of the appetizer list was seafood-themed. It includes Oysters On The Half Shell ($12 – with citrus, horseradish and cocktail sauce), Escargot ($10 – in a pastry shell with white wine sauce) and a shareable Seafood Platter ($35 – lump crab, prawns, oysters, mussels and clams) that would make a great entree dish.

Brick-grilled Organic Chicken with mustard marinade and rosemary ($24)…

For the main course, we decided to pick one steak and one seafood dish. For me, it was the New York Cut ($30), a 14-ounce certified 1855 Angus beef seasoned with herbs, butter, and sea salt. I had it served medium temperature with complimentary peppercorn sauce (Bearnaise, Diane and Cabernet Mustard sauces are also available free of charge…and six chef toppings at various prices). The steak was wonderfully tender, bursting with flavor and cooked perfectly to my liking.

Other USDA-certified Choice 1855 Angus beef entrees include a 9-oz. Prime Rib Crown Steak ($31), 10-oz. Filet Wagyu Coullot Sirloin ($31) and carved-to-order House Prime Rib ($28 for 14 oz, $32 for 22 oz.).

Pork Porterhouse with polenta and greens ($26)…

Single-bone Colorado Lamb Chops ($33), Pork Porterhouse with polenta and greens ($26) and Roasted Garlic Chicken with citrus marinade and Brussels sprouts ($24) round out the meat selections. A lobster tail can be added to any steak or chop for an additional $23.

My guest’s seafood dish was Sauteed Scampi ($26 – in lemon, white wine, butter, garlic and pasta twirls, served with artisan bread). He proclaimed it to be the best he’s had, and the various sighs and moans he uttered while consuming the dish left little room for doubt.

Baked Sweet Potato and Brussels Sprouts with balsamic and shallots (both $6)…

To me, a steak is incomplete without a nearby mound of Sauteed Mushrooms ($6). Our other picks for shareable sides were Jumbo Asparagus Spears in Butter Sauce ($7) and the server-lauded Lobster Mac & Cheese ($11). While the Texan enjoyed the Lobster Mac, I found it to be bland and unmemorable. I’d recommend one of their various potato dishes or Sauteed Spinach with Garlic ($6) in its place.

Other shareable dinner add-ons include Roasted Root Vegetables, Cauliflower with panko and parsley, Crisp Bacon Green Beans, Brussels Sprouts with balsamic/shallots and Cream Herb Mashed Potatoes. All of those are $6.

I’m not the type to order sweets after a meal…or anytime, actually. But I’d be negligent to not try something from the brief but satisfying-looking dessert menu. Each selection is $8, and can be paired with one of seven ice cream flavors (they can be ordered as a trio sampler for $6).

Yours truly took a few satisfying nibbles of Limoncello Cake, served with berries, cream and a shot of Limoncello liqueur. A tiny scoop of almond praline ice cream brought my meal to a satisfying and refreshing close.

My guest was drawn to the house specialty of Plantain Fosters ($8). It’s served in a hefty bowl of almond praline ice cream, butter, brown sugar, cinnamon, dark rum and banana liqueur topped with whipped cream and plantain crisps. A little too rich for my blood, but the Texan polished it off with ease and smiled the entire time.

After a table-side visit by the General Manager, we headed over to the lounge to meet Head Mixologist Brandon St. Claire. After we complimented him on our cocktails, Brandon shared a little background on preparing the cocktail and spirits selection for Cornerstone’s opening.

The idea was to bring in the best and most inviting choices without pricing them to discourage current Gold Coast patrons. Brandon believes that Cornerstone’s lounge will become a go-to destination for guests desiring a well-chosen selection of whiskeys, curated beers and specialty cocktails without the shocking prices. He hopes their offerings become a new favorite with locals as well.

Many of Boyd-owned hotels have added new restaurants, sports books and lounges into the mix. California Noodle House at “The Cal” and Alder and Birch Steakhouse at The Orleans immediately come to mind. While I haven’t tried that steakhouse yet, if it’s anything like Cornerstone, that one will be worth a visit as well.

I’ve always had an affection for dining at many of Boyd’s properties and am glad they are adding to (and improving) their portfolio while keeping prices from skyrocketing out of control. Our meal for two, minus cocktails, tax, and tip, was $120.00.

If you’re tired of paying outrageous amounts for a meal on the Strip, I highly recommend visiting Cornerstone Steakhouse at Gold Coast. You’ll feel pretty rich without breaking the bank.

Cornerstone Steakhouse is located at 4000 West Flamingo Road. It operates daily 5 pm to 10 pm. The lounge opens one hour earlier. Reservations: 702-367-7111

This review originally appeared in fall 2016 on another site. It has been updated with more information and photos after a recent revisit.

RISE AND SHINE BRINGS THE SUN TO YOUR TABLE

Made-to-order meals served with a side of whimsy…

One of the great things about visiting Sin City is the endless supply of new and exciting restaurants. Just when you think you’ve decided on a favorite, another pops up to demand your attention. And quite often, they’re off the beaten path.

Such is the case with Rise and Shine: A Steak and Egg Place. This wonderful little treasure features made-to-order meals served with a side of whimsy. You’ll know you’ve left the ordinary behind from the moment you walk in the door.

Click here to continue reading…

Photos: Sam Novak

Going “Down South” on the Vegas Strip

My latest article spotlights the far southern end of the Las Vegas Strip…

Continuing with my series of freelance articles published via BestOfVegas.com, here’s an exploration into the far reaches of Las Vegas Boulevard….once you venture past the “Welcome to Fabulous Las Vegas” landmark sign.

It’s a trip worth taking.

www.bestofvegas.com/articles/down-south-vegas-strip/

Chocolate Lounge Showcases The Sweeter Side of Las Vegas

Stunning new addition to SUGAR FACTORY hosts 65th birthday of boxing legend Leon Spinks…

As you may remember, Vegas Unfiltered has branched out again and I’m now lending my electronic pen and passion for Vegas by creating articles for BestOfVegas.com.

My latest is for their “Must-Visit Vegas” column and details the 65th birthday celebration for Olympic Gold Medalist, Vegas resident and legendary boxer Leon Spinks.

You’ll also learn about the unique venue where the party was held…a whimsical place called The Chocolate Lounge. It’s a new addition to the already-successful Sugar Factory American Brasserie at Fashion Show Mall near Wynn/Encore.

Read about both by clicking here. Then come back to Vegas Unfiltered for more unique insights into the fun, adventure, lows and highs of Sin City events and trends.

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!

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.

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.

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.

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.

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.

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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.

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

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!

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

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

Culinary Superstars – Dora Pane: Careers, Fine Dining and “La Famiglia”

In the concluding segment of my series, Fresco Italiano’s General Manager brings the invaluable warmth of family gatherings to her restaurant guests…

Last month I introduced you to a pair of genuine Italians who have brought true authenticity to dining at Westgate Las Vegas. And while I focused on dynamic Chef Paola Bugli in that previous piece, it was with the promise that next time we’d get to know Fresco Italiano‘s general manager Dora Festa Pane.

It seems fitting that “Festa” is part of this lovely lady’s name. After all, the Italian derivation of “festival” is the sensation you’ll have when dining at this authentic eatery. Each meal is meant to be an experience, something that Ms. Dora (as I like to call her) promises to every guest.

In order to deliver on that commitment, the native of Naples dined at Fresco Italiano to see what it was like…and determine if she could put her own personal imprint onto the already-successful restaurant.

I came at the end of last year to eat, check things out and see what it was like. I didn’t introduce myself to the server or tell anyone that I was considering a position here. It’s better to just observe, analyze and think about what could be improved.

Honestly, I wasn’t completely happy. When this is your career, you find yourself analyzing so many things. Fresco Italiano is a beautiful place and there were many things to love. But their way of serving the guests could have been carried out much better.

It’s easy to be a restaurant critic in today’s world of online user reviews, but Ms. Dora was honing her craft (and what makes a restaurant successful) long before Yelp! came along. Years of experience in high-profile establishments throughout the Vegas valley established her as an expert at her profession. So when that evening at Fresco Italiano didn’t quite meet her exacting standards, she accepted an invitation to make it her own.

It may surprise you that a manager would be so candid about their own place of employment, but Ms. Dora is no-nonsense and outspoken. Fluent in several languages, she’s a colorful conversationalist who speaks from the heart. Her exposure to a myriad of cultures and atmospheres warrants your trust in her abilities.

As soon as I came in, I needed to learn about my crew…as a group and as individuals. It’s tough to do that when a place is already established. You need to be sweet AND sour. There were things to fix, but I didn’t come here to change people. Only to make them better.

When operating a restaurant, Ms. Dora does so with a mixture of passion and skill from the perspective of an actual owner. You might say that operating restaurants is in Dora’s blood. Her father had his own passion for great dining service and was a longtime maître d’ in her hometown of Naples before becoming a food critic. Although he passed away at a relatively young age, Dora credits him with much of her professionalism and knowledge.

After high school, she earned degrees in both Education and Psychology from Italy’s Cristo Re Magistral Institute. That unique combination might not be the norm for a career in restaurant management, but she feels it’s given her distinct advantages in this field.

I’m a teacher here at the restaurant…and psychology helps me with my work, too. It’s much easier to teach children because adults tend to resist. Everyone has something that holds them back. It could be their pride, birth sign, background life…whatever. My job is to overcome that.

When I came here in secret, my server clearly had something holding him back. Now that we’ve worked together, he’s the best server in the entire restaurant.

As we spoke in the darkened lounge a little before opening time, Ms. Dora happened to notice a few people standing at the entrance. Excusing herself, she greeted the group and invited them to have some wine at the bar until actual service began.

“My bartender will probably get angry with me for doing his job” she winked as we resumed our conversation. That small moment of courtesy spoke mountains about Ms. Dora’s character. A lesser host would have simply asked them to return at the proper time. But this professional knows that a good impression lasts a lifetime.

It’s no wonder that Dora Pane has been involved with many wonderful Las Vegas restaurants in the valley. She’s been in the Vegas area for twenty-one years and dove headfirst into the big leagues by starting at MGM Grand.

Ms. Dora eyes lit up as she excitedly shared her history throughout Sin City. While moonlighting at dance clubs, she quickly rose from working as a food server to managing family-owned food shops. That was followed by a position as assistant manager at Terrazza at Caesars Palace. Overlooking the glorious Garden of the Gods, Terrazza was a fine-casual Italian restaurant located in the spot now occupied by Rao’s Las Vegas.

Remaining within the Caesars family, Ms. Dora opened Voga, a modern Italian venue at nearby Flamingo Casino Resort. Seen above with her epicurean team, she proudly described ten years with Caesars corporation, which also included a stint at Steakhouse 46 (inside Flamingo). Sadly, it all came to a close when the company began doing huge cuts.

What followed was a vast array of life experiences – running Robert De Niro’s Tuscan-themed AGO at Hard Rock Hotel (“that place was too classy for Hard Rock”), collaborating with Todd Moreau at both Hard Rock and Sunset Station (“we tend to follow each other”) and achieving new career standards at ALLEGRO of Wynn/Encore.

Things didn’t go as well as I would have liked at ALLEGRO. The hours were very bad. I had a young child at the time and no extended family here. Money isn’t everything when your children need you. So I left ALLEGRO after exactly one year.

Yearning more of an atmosphere and schedule suited for a working mother, Ms. Dora settled in wonderfully at Venetian‘s Trattoria Reggiano (locals flock to the Downtown Summerlin’s flagship location). Spearheaded by Fifth Avenue Restaurant Group, Trattoria Reggiano brought her into a powerhouse that operates over forty establishments….and full circle with their involvement at Flamingo, Venetian and MGM Grand.

After high school, eldest daughter Daniela graduated from University of Nevada, Las Vegas and moved to Naples. Son Gio has followed in the footsteps of his mother and grandfather by joining the staff at legendary Vegas Italian eatery Battista’s Hole in the Wall.

And with youngest daughter Alessandra now grown into a lovely young lady, mother Dora has seized another opportunity to make an impact on the ever-changing Sin City dining scene.

Perhaps the importance of family is why Ms. Pane agreed to spearhead the staff at Fresco Italiano. As I’ve said many times in this column, Westgate exemplifies the principles of dedication, service and commitment to guests that Las Vegas was founded on.

It’s a philosophy that hearkens back to the days of Mob-run Vegas, when the guests were all that mattered (well, maybe a few other things, too…). With the recent downturn in stock values and profits for Caesars and MGM Resorts properties, the current business model for Las Vegas has been put under intense scrutiny. Westgate was already ahead of the curve on a customer-based ideology that’s sorely in need of a city-wide renaissance.

Sharing the Fresco Italiano family experience with my own…

It’s true that attractions, restaurants and even entire resorts come and go in this city. But the priceless importance of its people will remain. What makes any organization work, at its core, is the dedication and camaraderie of its team.

Ms. Dora Pane understands this. With her in the driver’s seat and Chef Paola Bugli in charge of the kitchen, a journey through the Tuscan landscape via Fresco Italiano is one you’ll want to repeat over and over again. Finisci di mangiare!

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, Dora Festa Pane, Westgate Las Vegas, Cyber-reef.com

Vegas Pastry Chef Earns Top Nationwide Honor In NYC

Westgate’s Chef Stephen Sullivan “Takes The Cake” at 29th Annual Pastry Competition…

Admit it, Vegas fans…you love sweets. Chocolate, ice cream, pastries and desserts…the city is absolutely teeming with places to satisfy your cravings. We’ve got M & M’s World, Hershey’s Chocolate World, Ethel M. Candy Factory, Sugar Factory, The Chocolate Lounge and the World’s Biggest Chocolate Fountain at Bellagio.

With all of those superlatives, it should come as no surprise that the nation’s top pastry chef calls Las Vegas his home. And since he acquired that title just a few weeks ago, you can be assured that the opportunity to savor the country’s best pastries and desserts will be available on your next trip. Just head over to Westgate Las Vegas and ask to sample the world-class creations of Chef Stephen Sullivan.

Before delving into how he achieved the title of U.S. 2018 Pastry Chef of the Year, let’s take a look at how things began. Just like all legendary journeys, Chef Stephen’s story plays larger than life. His path to the pastry shop began in the United States Marine Corps while serving during Operation Desert Shield and Desert Storm.

Chef Sullivan was assigned to the kitchens and learned to bake for the overseas troops. With no previous background in baking or culinary training, his career seemed like destiny…and was about to become stellar.

Marine training gave me discipline. To make things at this level, you have to have training and discipline. God gave me artistic talent and the ability to care for quality and craftsmanship. Lots of what I learned ended up being self-taught.

To that end, Chef Sullivan opened up his way of thinking beyond the kitchen. He began by reading numerous books on pastry creation. That expanded to visiting museums and studying the shapes of sculptures, ceramics, pottery and glass artworks…something that he continues to do in his leisure time.

Sullivan’s formal education also became expansive, earning him certificates from Notter School of Pastry Arts, Jean Marie Auboine Chocolates and Pastry School, Barry Callebaut Chocolate Academy the World Pastry Forum and many more.

The Long Beach California’s mentor in Iowa was Master Chef Richard Schneider, a member of the American Culinary Federation and a faculty member for Le Cordon Bleu School of Culinary Arts in Las Vegas.

Chef Schneider has decades of experience in the hotel and casino industries, so it’s no surprise that his protege began a professional career in those types of kitchens as well. Chef Sullivan actually ended up as Executive Pastry Chef for his mentor’s son Chef Justin Schneider to open the new MGM Grand Casino Hotel in Detroit in 1999.

Hotel environments are great to spur creativity because I’ve been able to get better at different things…like coming up with great flavors and textures. Experimenting with various ingredients…sugars versus chocolates. Demands are unique at hotels than at regular restaurants or pastry shops. You get unpredictable requests. I can make something small that touches people or roll out something massive.

Massive, epic creations are indeed what had landed Chef Stephen his biggest accolades to date. While serving as Executive Pastry Chef for the renowned Fairmont Hotel in San Francisco, he designed and constructed a detailed, scale model of Golden Gate Bridge entirely out of chocolate. The giant “dessert” was commissioned in honor of the actual bridge’s 75th anniversary and was unveiled at the nearby Ghirardelli Square.

Chef Sullivan’s chocolate recreation of the Golden Gate Bridge on display…

Work on the project involved about forty hours of making the various sections and another three to assemble them. But researching the actual structure (he visited the bridge itself to accurately depict sections that were partly obscured by the surrounding landscape) and coming up with the designs took much, much longer.

“I enjoy making 360-degree desserts” he told me. “Things that can be examined so they’ll look great from all angles. I want you to be able to see as many different details in the back and sides as from just looking straight on”.

Using that same philosophy, Chef Stephen must have reasoned “Why stop at things you can walk around when you can bake something that can be physically walked through?” By that I mean a life-sized gingerbread house, made from thousands of molasses and ginger “bricks”. Those rectangular cakes were mortared together with frosting and capped by a nineteen-foot roof covered in chocolate shingles.

Chef Sullivan and his Fairmont Hotel colleague, Executive Chef jW Foster, constructed the gorgeous gingerbread house in 2010, an annual holiday tradition at the luxurious hotel. Guests and visitors were invited to walk freely through it. As you might imagine, the gingerbread house was another media sensation, even receiving coverage in Martha Stewart Living magazine and the San Francisco Chronicle.

After making significant impact in Michigan and California, the future star of Westgate‘s already-stellar culinary team relocated to Sin City. This was to accept a position as Assistant Executive Pastry Chef at the Venetian Resort in Las Vegas.

As much as he loved Las Vegas, the Californian’s home state was soon calling with an offer he couldn’t refuse…a position as Executive Pastry Chef for the iconic Beverly Wilshire Hotel in Beverly Hills. One of the largest and most luxurious in the Four Seasons portfolio, the Beverly Wilshire gave Chef Stephen the opportunity to present his creations for some of the most discerning and famous clientele in the nation.

No matter what he came up with, Chef Sullivan made sure his desserts were rich in visual appeal to add to their fantastic taste. I asked him if he felt any type of emotional loss when his spectacular cakes and creations were cut into and consumed. “Not at all” he replied. “That’s their purpose. And I’ll always have the pictures”.

One picture that will forever grace Chef Sullivan’s portfolio is above. It depicts his winning entries for the 29th Annual Pastry Chef Competition at the 2018 International Restaurant & Foodservice Show in New York City last month. This was an achievement eight years in the making…and Sullivan gives a great deal of credit to Westgate Las Vegas for helping to make it happen.

The reason I came to Westgate to improve their offerings and operations. Developing a team that works together is the key. Yes, it’s a creative job, but everyone needs to be productive, too. It helps to have people who care.

Chef Sullivan and Chef Steve Young at Edge Steakhouse…

That mutual support was very apparent when Chef Stephen was ready to throw his chef hat back into the competition world. After the super-successful presentation he and Westgate colleagues like Edge Steakhouse Chef Steve Young pulled off for the prestigious James Beard Foundation on Valentine’s Day 2017 (read about that event here), it was time for him and the resort to focus on the U.S. Pastry Competition in New York City.

Sullivan had first experienced this competition in 2010 and was eager to try his hand again. The timing needed to be right, though, as he wanted to be sure that everything at Westgate was running smoothly first. That required a self-sufficient support staff.

It helps to have people who care and are productive. I’m able to be successful because my team takes ownership of the business aspects. It wouldn’t be possible to advance my skills if this position required me to be stuck in an office, not working with the product.

Once he decided that 2018 would be the year to enter again, nearly two years of cumulative preparation were required:

I wanted to take things to New York represented the spirit and quality of Westgate. After all, they were sponsoring my participation and fully supportive. That was reassuring for me. There was never a time when I was nervous. It all came down to planning…lots of planning.

He also wanted to honor those who had dedicated their efforts with Chef Sullivan in the past. As he told So Good pastry magazine, his desire to win would “show respect to all the chefs who took their time to mentor and train me and show them that I did not waste their time”.

Being awarded Pastry Chef of 2016 at Las Vegas Food and Wine Festival

Each year’s U.S. Pastry Competition, hosted by Paris Gourmet, is built around a particular theme. The requirements are for one plated dessert, six signature pastries and a highly technical sculpture utilizing chocolate products by show sponsor Cacao Noel. In January 2018 it was announced that all entries would interpret “The Great Race” using any recognized form of racing…boating, cycling, swimming, etc.

Chef Sullivan quickly decided to design his showpiece around the horse racing he regularly sees on the world’s largest LED screen at Westgate Superbook. Once again, he committed plenty of personal time for research, studying the physical aspects and movements of horses and jockeys. And he wanted to make sure that the smallest details like flower petals and stems were convincing and lifelike.

After sketching the structure, he consulted another mentor who would become his coach for the project…World Chocolate Master and Executive Pastry Chef Vincent Pilon (of Cosmopolitan Hotel Casino). Together, they had less than two months to plan and design the entry in physical terms.

Chef Sullivan’s fascination with three-dimensional detailing depicted a horse and rider that seemingly leap out of the chocolate sculpture. To make it a reality, they had to fabricate various sections (horse, rider, trophy, flowers, etc) by selecting ingredients for color/shape/texture/flavor and a feasible means of bringing them all together. As you might imagine, the hours involved were intensive.

Once Chefs Sullivan and Pilon had everything created to their satisfaction, there was the matter of safely transporting all of it from Las Vegas to New York City. The delicate materials would require proper care to ensure that temperature and movement wouldn’t cause damage. Spare pieces were made as back-ups and everything was packed into custom-made wooden cases for the long flight.

Also traveling for the Westgate team were Chef Aaron Losch, head of the resort’s culinary operations (learn about him soon in an upcoming profile) and baker Alfonso Menendez.

Alfonso Menendez (left) and Chef Stephen at the U.S. Pastry Competion…

Mr. Menendez is Sullivan’s right-hand man and has twenty-five years of experience in the field. He came to Westgate with Chef Sullivan from the Beverly Wilshire to continue working together in the resort’s pastry shop. “The pastry family is small”, Sullivan told me. “We take care of those who have helped us”. Obviously it’s a partnership that Las Vegas pastry fans can be excited about.

All of that planning, effort, sponsorship, mentorship and collaboration came together when Chef Sullivan’s showpiece crossed the finish line in first place. He and the team brought home the title, trophy and the sculpture itself, which was displayed inside the Westgate Resort’s lobby.

It’s pretty remarkable to take top honors in an event of this scale after only the second attempt, but Chef Sullivan knew he had come there to win. Reflecting on the experience with me in a quiet section of the resort’s Restaurant Row last month, I was struck by how humble and truly genuine this gentleman is.

Wife Eva Sullivan joined Chef Stephen in New York City…

More than anything else, he seemed grateful to the people who believed in and sponsored him. And the mentors and colleagues who gave him their time. Most especially, he cherished the limitless support of wife Eva, who was by his side when the big moment came.

I got the impression that the happy couple enjoys the quieter side of Las Vegas. Despite living in a city of glitz and glamour, some of the best times they have are right at home. Sullivan told me they appreciate sharing their lives with parrot Puff and cats Zorrita (rescued in Atlanta) and Maya, whom they brought from Los Angeles.

Now that he’s crossed another major accomplishment off his list, Chef Sullivan envisions taking his skills to the international level. But first he wants to continue improving his contributions at Westgate Las Vegas. He feels that recent experiences at the competition will assist with that.

I always want to be a better manager and chef than the year before. Competing gives you the opportunity to advance your skills…not just in pastry-making, but in management and team-building. This experience allowed me to carry my team upward.

Those who own and run Westgate are a class-act. If your company doesn’t invest in you, then you can’t properly train your team and the guests won’t benefit. We do the same things here that I did in Beverly Hills. Westgate runs a smart business. They make the guest feel appreciated and still gives them value.

Anybody who comes here should feel good about spending their money.

Having spent three years at Westgate and being a part of the group that has reinvented this classic resort is something Chef Steven Sullivan will continue to treasure. It’s the little things, though, that he doesn’t want to overlook.

On a personal level, I want everything I make to continue being top level…and to still touch people. Hand-crafting a nice plated dessert or a good cookie are just as exciting as creating something on an epic scale.

With all the political crap going on in this world, the one thing that brings people together is food. Being a part of it is something special. That’s very exciting.

Chef Stephen Sullivan’s pastries, desserts and cakes are served throughout Westgate Las Vegas at banquets, special events, and daily at restaurants like Edge Steakhouse, Fresco Italiano, Sid’s Cafe and Fortuna.

Photos: Sammasseur. artandentertainme.blogspot.com, Chef Stephen Sullivan, Alfonso Menendez, Westgate Las Vegas, Beverly Wilshire via Facebook, U.S. Pastry Competition via Facebook, San Francisco Chronicle

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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