The city’s top-rated steak restaurant is ready to sizzle once more…
If you’re a regular reader of this column, then chances are that you’ve visited Las Vegas more than once. Perhaps you have a favorite hotel and some must-do activities that accompany your list of new adventures. When you get to the point where staff members remember your name and preferences, then Sin City begins to feel a little bit like home.
EDGE Steakhouse of Westgate Las Vegas understands how rare it is these days to feel like a valued guest. They treasure each and every visitor, going beyond expectations to earn your business…both today and in the future. That’s why dozens of devoted patrons turned out for the reopening of the city’s top-rated steakhouse on October 22nd. Thanks to COVID-19, that hiatus was an astounding seven months.
You might recall my series on the culinary greats of Westgate. Or perhaps you read my salute to the iconic property’s 50th Anniversary, which appeared in Las Vegas Magazine. It’s clear that I have a deep affection for the resort and the hundreds of dedicated individuals who keep it operating like a fine, beloved timepiece.
“I’m not going to lie, Sammy” said Head Bartender Mike Thompson. “I’ve got goosebumps after all these months of being away. As professionals, we’ve got to nail it”. And nail it, he did. The handsome and charismatic mixologist, whom I profiled here, was in perfect form last Friday evening when I arrived for a pre-dinner cocktail.
As expected, loyal patrons had already lined up for 5pm dinner reservations before I arrived. Hostess Cheryl P. was welcoming guests with her usual warmth, and the familiar smells of seafood and dry-aged beef made it seem as though the doors had never closed.
Seated at the bar for a solo meal, I had the pleasure of watching Mikey at work. Equally skilled at the fine arts of mixology and conversation (and one of the current faces of EDGE…see video above) Mikey was clearly pleased at the opportunity to greet his regulars. They came from as far away as New York City…and as close as Turnberry Towers…to share an hour or two on opening weekend with the famed bartender and self-professed “Court Jester”.
Of course, any fine-dining establishment is only as good as its team in the kitchen. That’s where EDGE has the….er…edge, as Executive Chef Steve Young (read my profile here) is a true master of his craft. It’s easy to crow about the accomplishments of this youthful culinary genius, given his ability to elevate both EDGE and adjacent Fresco Italiano to the top of their respective TripAdvisor rankings. Perhaps that’s why the great-looking chef is frequently welcomed to local news programs to discuss his latest creations.
Since EDGE‘s reopening coincides with the fall season, Chef Young is excited to bring back Sunchoke Agnolotti ($16). This seasonal offering combines the root of sunflower plants, King trumpet mushrooms, black truffles and parmesan with a ravioli-style pasta. The dish was featured at New York’s James Beard House in 2017, and returns to EDGE every year at this time.
Despite this being a steakhouse, my palate was yearning for seafood. So, I started with an appetizer of Spicy Shrimp (above, $17), along with one of their famed, buttery popovers. Lightly fried and drizzled with a delicious spicy-sweet chile reduction, Spicy Shrimp is a favorite that seemed to be at nearly every table.
For my entrée, I went with Sea Scallops ($38), a beautifully delicious choice served with butternut squash puree, pine nuts, pomegranate and brussels sprouts. I paired it with a massive salt-baked Loaded Potato ($12) smothered in a smoky Nueske bacon, white cheddar, sour cream and chives.
You might find it tough to pass on an EDGE dessert, but my hearty dinner portion left me more than satisfied. So, I ordered another of Mikey’s riff on a vodka sour and settled in for some light conversation. That’s easy to do in the elegant yet comfortable atmosphere that EDGE Steakhouse is famous for.
It’s not my forte to elaborate on the wealth of tastes at EDGE, as I’m not a food critic. But I can tell you that whatever you desire from a steakhouse, you’ll find it here with the best possible preparation, presentation and atmosphere. You can peruse the EDGE Steakhouse menu by clicking this link. The array of choices is sure to stimulate your senses and make your mouth water.
There are hundreds of restaurants throughout Las Vegas, and each resort would have you believing that theirs are the best. But only one steakhouse can hold the top spot in the city, and Westgate has the EDGE.
EDGE Steakhouse is located at 3000 Paradise Road inside Westgate Las Vegas. Their current hours are Thursday through Saturday from 5pm through 10pm. The restaurant is operating under advance safety and sanitation protocols. Enjoy a limited-time offer of one cocktail with each dinner entrée. Click here to make reservations through OpenTable.
Photos: Sam Novak, Westgate Las Vegas. Videos provided by Westgate Las Vegas
Westgate’s superlative Italian restaurant takes highest ranking on TripAdvisor…
The journey to success is never easy, especially in an era where anyone can be an online critic. It just takes a few troublesome reviews to jeopardize years of hard work. So there’s something to be said for a dining establishment that continues to rank higher and higher on a respected travel website…until it finally takes the top spot. That’s what Fresco Italiano has achieved…number 1 out of 290 Las Vegas Italian restaurants, according to TripAdvisor.
I first reviewed this “journey for your senses” in the summer of 2017. Won over by its flavorful dishes, home-style atmosphere, exemplary service, and Tuscan-style decor, I found myself returning again and again. I’ve also done so many articles on the Westgatestaff and operations that they’ve made me feel like one of the family.
So naturally, I’m biased when it comes to revisiting my favorite Italian destination. But don’t be deterred, because the slogan for Vegas Unfiltered is “Probably Biased -Definitely Honest”. Still, you don’t have to be a world-famous blogger (LOL) to feel right at home. Everyone is family at Fresco.
In the years since my first visit, there have been frequent additions to the menu, ensuring that each visit to Fresco Italiano is a unique experience. Things really took off when Chef Steve Young of Edge Steakhouse took on dual responsibilities as their Executive Chef, which including revamping their offerings.
The talented culinary expert, whom I profiled here, managed to keep Edge Steakhouse at the highest TripAdvisor ranking while elevating its sister establishment to the same level. Fresco Italiano was also awarded the TripAdvisor Certificate of Excellence. Combine those accolades with the talents of General Manager Dora Pane and an expert wait staff (including the stellar Michael Nealy Baker), and you’ve got an unforgettable evening in store.
GM Dora Pane
Now that Westgate Las Vegas has both the top steakhouse and top Italian restaurant in the city, you owe it to yourself to check them out. EDGE Steakhouse is awaiting a date to reopen since the pandemic has greatly decreased traffic, but Fresco Italiano is serving up brand new creations directly from Chef Young’s kitchen.
Chef Steve Young
Here are a few dishes, some new and some familiar, that my companions and I enjoyed from the current menu:
As you can see, Italian meals are much more than past and pizza, although they’re represented here as well. There’s also an extensive wine list and additional meat and seafood entrees. A 3-course Chef Selection makes it simple, offering soup or salad, choic of main course and dessert for $40. Add a wine pairing for $7 more.
I think you’ll agree that once you visit Fresco Italiano, you’ll look forward to returning frequently…and bringing new guests along each time. Superior to anything you’ll find on the Strip…at prices that belie its quality…Fresco Italiano serves Italian cuisine better than anyplace else in Las Vegas.
Fresco Italiano is located along Restaurant Row at Westgate Las Vegas, 3000 Paradise Road. Open daily from 5pm to 10pm. Call 702.732.5276 for information, click here to reserve through OpenTable.
In the concluding chapter of my exciting post-COVID research excursion, I tour the magnificent birthplace of Westgate Resorts…
If you’ve stayed with me this far, we’ve spent the past few weeks on a journey from Las Vegas to Orlando, with day-long jaunts to Cocoa Beach and a rustic dude ranch. Now we’re in Kissimmee, the land of theme parks and never-ending sunshine. That’s where we cap off our vacation (ahem….”research”) with a visit to Westgate Vacation Villas Resort.
A massive one-stop destination, Westgate Vacation Villas Resort is the “Big Daddy” of Westgate’s portfolio. This is where it all began, with two unassuming structures erected next to a small lake. Founder David A. Siegel had decided to try his hand at a fledgling concept called “timeshares” when the Orlando region was poised to boom. Mr. Siegel had joked that if the vacation-ownership concept flopped, he could bulldoze the “A-B buildings” into the water and call it a day. But the curious lined up in droves and the rest is history.
The original 16-unit complex has grown into a full-service destination boasting hundreds of guest suites throughout a gorgeous collection of towers and modern villas. At its core is Westgate Town Center, a resort-with-a-resort that’s also the heart of this massive operation.
With all of the activities in and around greater Orlando, you might think that a self-contained resort would be overkill, especially with Disney Parks, Universal Orlando, Sea World, and numerous water parks nearby. Well, think again. At the moment, many attractions are shuttered. Those that are currently open operate under restrictions that might dampen your concept of fun.
That doesn’t mean you should forgo a longed-desired trip to the Sunshine State. On the contrary! Now is a terrific time to travel, especially for the reasons I’ve cited here. Just know that these are unpredictable times. Depending on the location and activity, you may be subject to face mask and temperature-scans. You’ll want to research the current requirements and protocols of your destination before leaving home.
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It’s also highly recommended that you build flexibility into your itinerary, just in case some of the attractions on your list happen to be shuttered when you arrive. In our new normal, things can change without notice. That won’t be much of a concern if you stay at Westgate Vacation Villas.
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So, what’s there to do here? How about 14 temperature-controlled pools, hot tubs, and wading pools as a starter? Many of them offer bars, like Banana Cabana, which serves hot foods and pizza, too. If you want to stay cool, relax at the Disney Movie Theater or splash around Shipwreck Island Water Park (more on that one below).
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At Swan Lake, you can rent giant paddleboats, or stay onshore and grab a putter for Jurassic Golf. There are soccer and baseball fields, tennis and basketball courts, and picnic areas with barbeque grills and outdoor kitchens. Grab some bicycles, challenge your high score at Mission Control Game Room, or learn how to play horseshoes and shuffleboard. Click here for a constantly-updated list of what’s open and available.
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Director of ActivitiesDexter Candelaria was supervising the resort’s meticulous Fitness Center when I arrived. An ambitious young man brimming with enthusiasm, he was excited to tell me all about the fun events that he and his team have created. Candelaria stressed that every activity meets Westgate CARES health and sanitation guidelines while reminding us that “fun” and “safety” don’t have to be mutually exclusive.
The resort regularly publishes a list of games and virtual activities created especially for their guests, all with post-COVID safety concerns in mind. Choose from socially-distanced yoga classes, magic and cooking lessons, “Name That Tune”, poolside bingo, ping pong challenges, tie-dye creation, spin classes, and prepacked craft kits to enjoy in your suite or villa.
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Despite the resort’s sprawling footprint, Westgate Vacation Villas specializes in personalized, attentive service. Many associates have been here a very long time, rising through the ranks as they’ve mastered the art of customer satisfaction. This was evident at the drive-up check-in station, where two skilled team members demonstrated the new process, which limits personal contact and allows you to register without ever leaving the vehicle.
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Arriving by shuttle or taxi? No problem. Head inside Town Center‘s lobby, where you’ll find a traditional registration area, retrofitted to accommodate social distancing practices. There’s a welcome center, Sid’s Bistro, Tickets2You theme park service, and timeshare guest services.
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The back wall of Town Center‘s main building is a window to Shipwreck Island Water Park. A two-story masterpiece available only to resort guests and timeshare owners, Shipwreck Island features water slides, a lazy river, jetted palm trees, and of course, a pirate ship at its center. Surrounding the fun are Jolley Roger’s Galley, Crow’s Nest Bar, and Sea Dog’s Bar, with more on the way soon.
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The recently-opened Villa Italiano Chophouse is a Floridian take on Fresco Italiano, one of my favorite restaurants in Las Vegas. It even has the familiar Vespa scooters out front. An elevated dining experience with an extensive wine list and cocktail selections, Villa Italiano Chophouse serves steaks, salads, pasta, pizza….and my weakness, Chicken Parmesan. Visit their full menu by clicking here.
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As our tour was winding down, my guides and I stopped for lunch at Draft’s Sports Bar and Grill. Another favorite that I’ve dined at in both Westgate Park City and Westgate Lakes Resort, this one’s the true original. Pub fare, taphouse-worthy beer selections, and those infamous Draft’s shakes are just a few things you’ll crave again and again.
Outside of Town Center Pavilion, preparations were underway to relaunch the on-site hydroponics garden. Vegetables and herbs grown there will be used in the kitchens of resort restaurants. Inside, Hershey’s Ice Cream Shop brings back the world-famous flavors of my home state (Pennsylvania).
Next to Draft’s is Joe’s Marketplace and Deli, where you can pick up hot foods, snacks, and groceries to prepare you own meals back at the villa. They’ve also got a Corodvano Joe’s Pizza counter, which delivers directly to you. Then there’s a full-menu room service, which includes alcoholic beverages. Cheers!
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Accommodations at Westgate Vacation Villas range from Deluxe Studio Villas to sprawling Four Bedroom Presidential Villas. The economical Studio Villa is larger than a standard hotel room, with more than 500 square feet of living space. Each features a kitchenette with a coffeemaker, refrigerator, microwave, and toaster. The studio can sleep up to four, and bathrooms include a jetted tub and walk-in shower. All full-sized villas include a washer/dryer combo, handy if you’re staying for an extended period.
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The resort has a marina, business center, 10,000 square foot conference center, laundry facilities, three playgrounds, and six meeting rooms. There is no charge for parking, all rooms are non-smoking, and pets are welcome for an additional fee. Activities and common areas are ADA-compliant for guests with special needs. Those wishing to rent scooters can reserve them in advance by clicking here.
Each year, Westgate Vacation Villas hosts a salute to the American military. Hundreds of free vacations are gifted to real-life heroes and their families. Then during American Military Month, a multi-day celebration takes place on the resort grounds. This year’s gathering was put on hold for obvious reasons, but here’s a portion of the press release from 2019’s event:
“For three action-packed days, Westgate Resorts served and honored the incredible men, women and families who sacrifice to protect and strengthen our country,” said David Siegel, Founder & CEO of Westgate Resorts and a veteran of the U.S. Air Force. “We are proud to be able to provide a complimentary vacation full of special festivities each year to those who have faithfully served and protected our freedoms.”
Highlights of 2019 Military Weekend included a Military Resource Fair featuring 25 military organizations, Red, White & Blue 5K Run, a stirring performance of the play Last Out: Elegy of a Green Beret by Scott Mann, a special appearance by Florida Governor Ron DeSantis and an incredible outdoor concert featuring Gary Sinise & The Lt. Dan Band with Lee Greenwood followed by a spectacular fireworks display. Guests also enjoyed free admission to the state-of-the-art Shipwreck Island Water Park. In addition, the Westgate Resorts Foundation contributed $50,000 to military nonprofit organizations.
Keep in mind that you don’t have to be a timeshare owner to enjoy Westgate Resorts. They’re combination destinations that welcome traditional hotel guests, too. But if you find yourself wanting to learn the details of vacation ownership, presentations and resort previews are always available.
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After returning to Sin City, I attended the grand re-opening of Westgate Las Vegas. It was a spectacular and emotional affair that brought together hundreds of associates and a very dedicated management team. I also spent the past two weekends staying there, as it’s become my staycation go-to. As with all Westgate properties, everyone goes above and beyond to make sure you feel at home.
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So we’ve circled back to the spot where my fondness for Westgate began. Several years later, this company continues to strive harder, do better, and make you feel like family. We’ve also reached the end of my Westgate Orlando Resorts series. Four very different experiences in four glorious days, all operating under strict sanitation protocols to provide a fabulous and safe post-COVID vacation experience.
By the way…with travel prices still at all-time lows (and no job opportunities for this writer in the current economic climate, sorry to say), I’ve decided to revisit Westgate Orlando in a few weeks. Get the margaritas ready, guys…I’m coming back!
Disclaimer – this is not a paid endorsement for Westgate Resorts. My opinions are my own. As the Vegas Unfiltered Blog slogan states, “Probably biased. Definitely honest”.
Photos: Sam Novak (some villa interiors courtesy of Westgate)
A look back at the first half of a year filled with memorable and some truly bizarre happenings in Sin City…
When this writer relocated here from Oregon a short 14 months ago, I knew that it would be a huge lifestyle change. But even for the folks who’ve lived here the vast majority (or all) of their lives, 2019 brought about some seriously weird and wacky shit.
January –
New Year’s Day started out on a bizarre note with a visit to Rio’s GLOBAL WINTER WONDERLAND. The bitterly cold conditions kept just about everyone away, meaning you could walk through a colorful electric representation of the entire world AND enjoy the amusement park thrill rides of your choice while being nearly alone. As long as you held on tightly to a steaming hot cup of cocoa, it was actually pretty damned fun.
Employees at the Rio assured me that this attraction would not be returning (and they were correct), as it had caused a major disruption to hotel operations and employee/guest parking. While one of the attraction’s team members swore that at least the Midway part of Global Winter Wonderland would remain through Chinese New Year, the entire area was empty soon after….save for a few sad, abandoned pieces that were left on the side of the lot.
Historic attraction Bonnie Springs Ranch announced on January 9th that it was being sold and razed for luxury housing. The beloved ranch had been operating in various forms since the 1950s. Locals began flocking to the charming themed attraction for one last visit, many bringing their children to share the same experience they had when growing up.
The property offered a motel, western town, event barn, horse rides, petting zoo, wax museum, train ride, saloon, restaurant, and a wild west shootout show. Attempts to protect the property by having it declared a historic landmark failed and the ranch closed its barn doors one final time on March 17th.
On a sad personal note, my handsome pal Sunny, who had been undergoing chemotherapy for several months, took a turn for the worse the day before Christmas and passed on January 2nd. It was a rough start to 2019.
February –
The shortest month of the year will always be remembered for the snowfall. Not once, but THREE times within the span of two weeks. The first layer hit shortly after Valentine’s Day, and by the final downfall, my home in Mountain’s Edge was under at least four inches.
While that’s nothing in most parts of the country, in southern Nevada it’s life-altering. From my rooftop deck, I could see the entire valley under a beautiful blanket of white. Pilot Jim Gisclair of Serenity Helicopters captured some stunning views while heading out to the Grand Canyon. Schools shuttered, longtime locals went bananas and those who grew up in chilly climates just enjoyed a pleasant few days of relative quiet.
The Naked Magicians, a pair of Aussie hunks with a penchant for bawdy humor, magic tricks and bare skin launched at Brad Garrett’s Comedy Club. Despite their name, the worldwide sensations found Sin City’s liquor laws to be a bit challenging, as this prevented the boys from going full-frontal (ironic, isn’t it?). Even with a bevy of positive reviews and a legion of fans, ticket sales proved to be a challenge. So the handsome duo put on their pants and headed back to OZ to regroup. Perhaps we’ll see more (or all) of them down the road.
The Sahara Hotel was still operating under the SLS banner in February, but changes were already underway with new owners from Reno. The Sayer’s Club premiered Ester Goldberg’s Totally Outrageous Brunch, a fun mixture of singing, acrobatics, dirty humor, Donald Trump, deviled eggs and a host in drag.
A few months into the run, show creator Michael Airington (Ester Goldberg) was fired by the producers, who promised that the show would go on without him/her (it didn’t). Airington is hoping to regain the Goldberg character and has been very vocal on social media about wanting satisfaction:
“Can’t wait to serve up some Karma Whoop Ass in 2020!!! NEVER EVER count this old Jew broad out! Happy Hanukkah Bitches” – Ester Goldberg
Totally Outrageous Brunch premiered on February 23rd, which happened to be my birthday. After enjoying the show, it was off to The Golden Tiki that evening for a celebration with friends. You can’t find a more enjoyable place to commemorate a special event than this magical spot on Spring Mountain Road.
Head honcho Branden Powers, whom I’ve mentioned numerous times in this column, was kind enough to make a little memorial for Sunny, whose plight he had followed. Thanks to you and your staff for making it a very special night, Branden.
March –
In March, Excalibur Hotel Casino tried to shake up its image a little bit with the opening of Fuerza Bruta, an avante garde international production housed inside a tent along the Strip. A true winner in terms of innovation and the “wow factor”, Fuerza Bruta proved to be a hard sell to Sin City ticket buyers and petered out within 6 weeks.
98 Degrees founder (and world’s hottest man) Jeff Timmons used his considerable clout, industry knowledge and fanbase to launch a new boy band called OVERNIGHT. The fledgling group’s one-night performance at Orleans Casino left this writer underwhelmed (and that’s being kind). The official Twitter page has been dormant ever since, suggesting that OVERNIGHT has already said “good night”.
As for Timmons, he did a spectacular rebound with longtime hit-makers 98 Degrees, with whom he continues to tour. The group is scheduled for Ontario next and is heading to Singapore, Indonesia, and the Philippines soon after. With luck, we’ll see Jeff on a Vegas stage sometime soon, minus OVERNIGHT and of course, without his shirt.
Construction at both Allegiant (Raiders) Stadium and Resorts World (finally) began to shoot skyward. Although both have announced delays (and escalated final costs), their progress through the year has been rapid and remarkable. Blue monolith monster Fontainebleau/The Drew remains a dormant reminder of overreaching ideas, while the Las Vegas Convention Center has spread its reach onto the Strip, rising on the ruins of historic Riviera Hotel.
April –
Venetian welcomed CHICAGO – The Musical to its grandest theater for a short run (April 10th through 14th). The Broadway revival was sold on the star power of supermodel Christie Brinkley, who at 65 years old was way past the point of being believable as femme fatale “Roxie Hart”. While the staging and supporting cast were top-notch, Brinkley’s gravely vocals were a constant reminder that some performers should be seen and not heard. Who thought that this was a good idea?
Thanks to my friends Allison Duck and cast member Derrick Boyce, I was able to meet the legendary Donny and Marie Osmond after a stellar performance. The duo’s long-running show at Flamingo closed in late November and the months leading up to the final performance were packed to the rafters.
Tropicana Hotel hosted the annual NPC Jay Cutler Desert Classic, a bodybuilding competition created by the former Mr. Olympia competitor. Cutler is a beloved resident of Las Vegas, a city filled with athletes, models, acrobats, and dancers.
Chippendales cast member Ryan Worley, whom you may remember from this profile piece, realized a longtime goal by stepping back into the competition ring. Happily, he went home with an impressive medal hanging from his perfectly shaped chest. Yours truly was there to cheer on this big-hearted cat dad.
Warmer temperatures saw the welcome return of many outdoor activities…and a dreadful allergy season. As the snow began to melt from the western mountain ridge, hot air balloons became a regular sight on the morning horizon.
Kaos Nightclub opened at the newly-renovated Palms Casino. Millions were poured into the venue and millions more into paychecks for headliners like barely-human trashbag Cardi B. and celebrity deejays Kaskade and Marshmello, who alone was offered a $60 million contract. A fool’s errand from day one. the disastrous project closed right after Halloween.
Progress photos of Raiders stadium taken by me on April 27th…
May –
One month after it opened at Harrah’s, I finally made it over to see Heartbreak Hotel in Concert. This Vegas-style version of the musical play stripped out plotlines and characters in favor of songs and narration by the cast. Despite a talented team, the show was never a big hit and will be closing at the end of this year. I think it’s time for producers to realize that today’s audiences have had their fill of Elvis Presley and his music, nostalgia be damned.
Primm Valley Premium Outlets landed in this writer’s crosshairs after an unfortunate encounter with mall security. While strolling through the struggling mall on Mother’s Day, I decided to snap some photos of the numerous closed businesses. Apparently, this was an indication of terrorist activity, as I was accosted and interrogated by an over-zealous rent-a-cop.
I detailed the encounter in a tongue-in-cheek article that sadly spelled out the true cluelessness of business establishments in the region. In 2019 Las Vegas, it doesn’t matter what your intentions are….you’ll be treated suspiciously while simultaneously being gouged for every spare penny in your wallet. I recently heard that the long-suffering space would be remodeled and rebranded, something it desperately needs.
Magician Jen Kramer celebrated her first year at Westgate Las Vegas with a gala celebration. Food was provided by Fresco Italiano and Edge Steakhouse, two of the best restaurants in the city.
And of course, there were more progress shots of stadium construction. As the structure began to take shape, so did the jokes.
June –
Summertime in Vegas used to be considered “off-season”. Tourists avoided the city’s scorching heat and hotels commonly closed off entire towers to reduce cooling expenses. Then came the “Day Club” and “Beach Clubs” and all of that changed. Now the mean season brings openings and events galore.
After numerous delays, CELESTIA finally debuted at the newly-rebranded STRAT Hotel Casino. The star-studded media premiere was a splashy event and the casts of many other productions stopped by to lend their support. The show continues to evolve under the guidance of Kim Scott, formerly of Cirque du Soleil.
Ms. Scott just invited me back to experience a new “VIP Star Seating”, in which CELESTIA guests will actually be on stage for the performance. Prior to the show, they’ll be welcomed into the tent through a private entrance and treated to a complimentary cocktail and popcorn. Sounds like a blast!
Speaking of blasts, MGM Grand brought The Hunger Games: The Exhibition to Las Vegas in June. An interactive attraction based on the popular movie series, The Hunger Games comes from the same company that designed Marvel Avengers STATION at Treasure Island.
Downtown’s Cockroach Theater Company outdid many Strip productions with SATANGO, featuring Savannah Smith (Vegas! The Show) and Human Nature‘s Toby Allen. A clever musical based around the “dance of temptation”, SATANGO envisions a one-night ballroom gala where the denizens of Heaven and Hell call a truce to lure members to the opposite side. Simply brilliant!
Finally, June marked my first appearance in front of the cameras, via Vin A.‘s hysterical web talk show “WHAT THE CL#@CK?!”. Vin A. is best known as the musical director and outrageously-energetic member of The Bronx Wanderers. A brilliantly engaging host with a firm grasp on the balls of current events, the talented singer/songwriter/musician welcomed me along with his pal Michael Shapiro of ReCkLeSs in Vegas.
Our conversation covered everything from strippers and strollers to fiery California and flaming Elton John. You can watch the entire episode right here:
After a rip-roaring good time at the studio, I headed home and nearly crashed into oncoming traffic. Some things are just never meant to be seen with the naked eye, especially at 65 mph. And that’s how June came to a crack close.
Coming up in the second half, Sin City encounters the Wrath of God. Rainstorms and grasshoppers and earthquakes! Oh, my!
Iconic hotel casino is Sin City’s first mega-resort…
Many historians consider Mirage to be the first super-sized hotel concept in Las Vegas. The truth is that the resort now known as Westgate Las Vegas began the era more than 20 years earlier. Opened in the summer of 1969 as International Hotel, this massive structure became the largest hospitality destination in the world.
Full of superlatives and packed with luxurious amenities, the International was created with a goal of supplying top-quality accommodations and stellar entertainment with the best staff ever assembled. A dream project of billionaire Kirk Kerkorian, the 30-story structure was fast-tracked from ground-breaking to grand opening in under 17 months, an amazing feat even by today’s standards.
Many of today’s visitors still refer to Westgate as “the former Las Vegas Hilton“, the name it carried from ’71 through 2012. During that time it would become associated with Elvis Presley’s landmark residency and later, Star Trek: The Experience. It was also home to dozens of legendary performers like Barbra Streisand, Liberace, Suzanne Somers, Charo, Wayne Newton, The Commodores, Sheena Easton and the Andrew Lloyd Webber musical Starlight Express.
Five years ago the property was acquired by Westgate Resorts and CEO David Siegel pumped millions of dollars into a massive restoration project, keeping the entire resort operating as renovations took place. The new owner refused to allow his staff to lose their jobs during the transition, protecting thousands of workers from financial hardship.
Siegel’s dedication and longtime love for the property was in full display during an epic 50th anniversary celebration on August 3rd. Invited guests strolled down an ornate corridor festooned with images of historic moments, pausing for photographs on the carpet before a pre-party cocktail reception.
Glass cases of memorabilia lined the perimeter of the room, recognizing noteworthy events and moments of the last five decades. Mr. Siegel joined Mayor Carolyn Goodman and President/GM Cami Christensen onstage to toast the legacy of the hotel. They also recognized the thousands of people who have contributed to its ongoing success.
Dignitaries from the worlds of entertainment and media then joined high-rollers and honored staff for a spectacular meal in the main dining hall. Guests enjoyed an appetizer of lobster tail and prawns, a main course of beef wellington and champagne as performers like Frankie Scinta and Zowie Bowie provided music and laughter.
Christensen then honored longtime employees including theater usher Angel Lopez Rosas. Mr. Rosas has been part of the service team since the hotel opened, working an estimated 12,000 shows. The party then moved to famed International Theater for a stunning performance by Elvis tribute artist Ted Torres Martin and “Sweet Inspirations”, which included a performer who had shared the very same stage with Presley during his sold-out residency.
Looking forward, Westgate continues to… (Click HERE to continue reading)
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.
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!
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.
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.
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
Profiling a Chef who brings true Italian authenticity to Westgate’s “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”.
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 ManagerDora 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.)
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.
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.
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.
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.
Lumiere Place Casino Hotel…
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”.
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.
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 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.
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.
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.
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.
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
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.
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.
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.
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.
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”.
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 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.
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.
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”.
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”.
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”.
Entrance to Westgate’s “Restaurant Row”…
During our conversation, Chef Losch and I were joined by Gabrielle Perez, General 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.
“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”.
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.
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.
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.
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
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.
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 SteakhouseChef 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
It’s not my forte to elaborate on the wealth of tastes at EDGE, as I’m not a food critic. But I can tell you that whatever you desire from a steakhouse, you’ll find it here with the best possible preparation, presentation and atmosphere. You can peruse the EDGE Steakhouse menu by clicking this link. The array of choices is sure to stimulate your senses and make your mouth water.
VEGAS UNFILTERED BLOG by Sam Novak 