Category Archives: Dining

The Best Things I’ve Eaten in 2016

Posted on by LeAnne Notabartolo

I KNOW it has been some time since I posted, but in my defense, it IS LeAnneuary and I have been trying to learn to use my new photo editing software with marginal success. I was holding off on posting this to edit all the pics and make them look perfect but that may not happen this year, let alone this month. So without further procrastination. Here’s the list of my fave bites of this year.

My dining this year consisted of a lot of tried and true places and dishes with several new places disappointing me. Here is the short list of the Best things I’ve eaten this past year. There were a few standouts as per usual, but on the whole, it was not a year of eating dangerously.

All pictures here are mine and mine alone, except where noted. Some taken with my phone and others with a “big camera”. Many are not watermarked (see above learning curve issues). Each of the things on the list this year are items I would go back to that particular place and order on its own  In no particular order…

Sugarcane – the Tobacco Rum Old Fashioned – Ab Fab – the tobacco bitters are unusual and don’t taste the way you think they might. GO and have it. Trust me. Photo by Friend Lebette.

Tobacco Rum Old Fashioned at Sugarcane in the Venetian/Palazzo Restaurant Row.

Egg Ravioli at Herringbone in the Aria – Chef Geno Bernardo knows what he is doing when it comes to pasta. This is ravioli for breakfast! Inside this lovely pocket of pasta is a perfectly cooked poached egg.

It’s ravioli for breakfast? Hell YEAH!

John and I consider Valentine’s day to be “Amateur Night”, so we almost always stay in and I get out of my comfort zone in the kitchen and make something I don’t usually tackle. This year it was a 3″ thick Ribeye cooked en sous vide and  it came out beautifully! The model linked below is the one I have; watch for sales!

Made at home with the Anova Immersion Circulator

Steak tartare at Bazaar Meat at the SLS – I love a good tartare and this one is exceptional. It comes to the table presented as seen on top. They prepare it tableside and it is glorious! It’s a splurge worthy place, so plan accordingly.

This is the prep for the tartare.

The finished product.

Paccheri Carbonara at Cafe Martorano in Fort Lauderdale – Sister Nancy turned 50 and the party was in Ft. Lauderdale, so I went (of course!). Literally around the corner was Cafe Martorano – the original that launched the Vegas location. I am not a fan of this shape of pasta and of course I am that asshole that asks for something NOT on the menu from time to time. I asked if this could be prepared with a different pasta and I was told no, but I ordered it anyway. Sorry Steve for doubting you! This was PERFECT! Sorry too about the sucky picture!

Seemingly simple, but utterly subtle and delicious. Paccheri Carbonara.

Mashed Potatoes at Carnevino at the Palazzo – Yes, it’s a side dish, but Nicole Brisson takes these humble spuds and makes them amazing super heroes of the table. I don’t even want to know how much butter and other wonderful goodness goes in, I just want to eat them. I seriously considered NOT sharing them with the rest of the table.

Mascarpone and a poached egg make these mashed potatoes a winner.

Truffle Frites at Lionstone Brewing in Geneseo, IL – Stout braised brisket, saison beer cheese, chipotle cream and Lionstone relish top your basic truffle fries. Think of them as the happy bastard child of poutine and nachos. You’re welcome!

Truffle Frites at Lionstone Brewing

Fried Conch at Oh Andros – Nassau, Bahamas  – If and when you get to Nassau, get off the beaten path and find this place. It will be packed. It’s cash only and you may very well be the only tourists. Service isn’t fast because it is all cooked to order, but it is VERY friendly. I love conch, I know it is not sustainable and I only eat it occasionally and fried is my favorite way to enjoy it. This was so big, it was hanging off the plate, and did you notice that OTHER whole fish there? Yeah…WAY too much food. Bring a friend and share!

The biggest Fried Conch I have ever eaten. NO, I couldn’t finish even half of it!

And lastly…

Sheep Ricotta Tortellini at Aureole – Chef Johnny Church has recently taken the helm at the newly renovated Aureole and the menu is amazing. I THOUGHT I was done with foams and all things molecular gastronomy, but this dish proved me wrong. Perfectly cooked tortellini with duck confit, fava beans and a parmigiana foam. ridiculously good.

Filled with sheep ricotta and topped with duck confit? Sign me up!

Up next more info on Aureole and a fab meal I enjoyed there recently AND my wonderful birthday dinner at Bouchon!

 

 

 

 

Vic Vegas Comes Full Circle

Posted on by LeAnne Notabartolo

Vic Vegas moved to Las Vegas at age 14 and has called the city home since then. After several years of jobs, Vic Vegas comes full circle with the opening of his 7 Sinful Subs shop on Maryland Parkway a few doors down from where he started his culinary journey.

He knew he wanted a career in culinary the first time he walked into the kitchen at Ferraro’s

Vic started his culinary career at the now closed Tom & Jerry’s Grub & Pub which was located on Maryland Parkway near UNLV. He was a dishwasher. He subsequently worked at several places in Las Vegas. Vic worked hard and learned what he could at each restaurant and bar, but he says he knew he wanted a career in culinary the first time he walked into the kitchen at Ferraro’s. Vic Vegas has never been to culinary school, but has had plenty of on the job training. With each restaurant and every position in the kitchen, he learned something new. When I used the term “self-taught”, he gently corrected me and said, “No. I am not self-taught. I am self-inspired. I had the desire and other people taught me.” For me, that is a really telling statement. He credits all of the chefs, cooks and staff he has worked with over the years with helping him to become the person he is today. He never says he did it himself.

We all saw him on Next Food Network Star

I first learned of Vic Vegas when he appeared on the show, Next Food Network Star. And like many Las Vegans, I cheered him on and rooted for him to win. He didn’t win, but that show shifted his life and his career began to snowball. Vic said he had applied to the show numerous times and the one time he didn’t send in his application was the time they called him and said they wanted him. He quit his job at the Rumor Hotel to film the show and has never looked back.

The most surprising thing about Vic is that although he has always worked, and worked hard, he was, at one time homeless. After splitting with his ex, he moved out of his home, and continued to pay the bills, so his kids would have a safe place to live. He couldn’t afford two places, so he couch surfed and lived on the streets until he could make all the ends meet. This was shortly before we all saw him on Next Food Network Star. Since the airing of that season, his life has changed drastically as you can probably imagine. Despite his celebrity, he is a private person and though we are friends, was somewhat reluctant to sit with me for this interview, because he knew it would be about more than the shop and his career.

Vic Vegas makes time for the important things

One of the things that makes Vic Vegas special is that no matter how busy he is, he continues to make time for the important things. Family is everything to Vic and his friends are a close second. He also makes time to give back to the community. He is actively involved in St. Jude’s Ranch for Children in Boulder City. He volunteers for Three Square Food Bank (my pet charity) and the day I met him for this interview, he was appearing as a local celebrity at a fundraiser for a child with cancer that was being held at a local pizzeria. Unlike some, he knows with celebrity comes public expectations and a responsibility to give back. Vic doesn’t look at it as a burden, but as a gift to share what he has been given in his life.

When you go to 7 Sinful Subs, you may not see Vic Vegas. Don’t be disappointed. He’s a busy guy! You can catch Vic on episodes of Bar Rescue on Spike TV (he is part of a team that goes into struggling bars with food programs to help them move their business forward). In addition to the sub shop, he works as executive chef/culinary consultant for Nicholas & Company food distributors. And, as if he wasn’t busy enough, he’s getting ready to launch additional locations of 7 Sinful Subs (locations to be determined and I begged for a location in my neck of the woods). What you can expect when you walk into 7 Sinful Subs is what I like to call Classic Italian Subs with a Vegas twist. Clever sandwich and salad names, combined with interesting artwork round out the theme. The subs are fantastic! 7 Sinful Subs is located at 4632 S Maryland Pkwy #12, Las Vegas, across from UNLV. They are open daily at 11 am. Look in the student coupon book for UNLV next semester for info on how you can save. Also, mention Good for Spooning when ordering through the end of January (LeAnne-uary) and receive a free regular beverage with any sub or salad purchase.

The Baller - a Meatball parmigiana sandWISH!

The Baller – a Meatball parmigiana sandWISH!*

Club to the Head - Their twist on a classic club sandWISH

Club to the Head – Their twist on a classic club sandWISH. *

This is part one of the menu. Clever names with delicious ingredients. What more can you ask for?

This is part one of the menu. Clever names with delicious ingredients. What more can you ask for?

Congratulations to Kim Willard of Pikeville, KY! She is the winner of the

Anthony Bourdain Appetites Cookbook giveaway

* for all of you new readers – I always write sandWISH…

 

Photo Blog – Walking Dead Dinner

Posted on by LeAnne Notabartolo

I rarely post a “photo blog”, but since I promised to share the pics, here it is:

Photo Blog – Walking Dead Dinner

If you have been following along you know that we hosted a themed dinner this past Sunday to welcome in Season 7 of The Walking Dead. Truth be told, the real reason we did it was for the comfort of chosen family when we knew at least one of our faves was meeting his demise. Needless to say, we ate before the grisly scenes. Here are some pics of the food, all themed to specific episodes, characters or thematic elements in the show. Do note the “Lucille” prop that the Hubs and the Offspring collaborated on for our table décor.

For me the coolest part of taking all these pics and posting some of them to my Instagram is that The Walking Dead show itself liked and commented on several of them. Color me nerdy, but that was a cheap thrill for me. Thanks to Friend Lillian for letting me know!  I had several fangirl moments and high fives over that shit I can tell you!

Merle's Buffalo BBQ Opossum Dip - clever themed name for a fave dip. Get the recipe HERE.

Merle’s Buffalo BBQ Opossum Dip – clever themed name for a fave dip. Get the recipe HERE.

Mama Dixon's Veggie Spoon Bread. Just the way Darryl likes it. Thanks Friend Lillian for sharing.

Mama Dixon’s Veggie Spoon Bread. Just the way Darryl likes it. Thanks Friend Lillian for sharing.

Shane's Frog Eye Salad - Israeli Couscous cubs for actual frogs' eyes in this pasta salad

Shane’s Frog Eye Salad – Israeli Couscous subs for actual frogs’ eyes in this pasta salad

The Bell Gang - smiling for the camera is not their forte...in fact they hate it.

The Bell Gang – smiling for the camera is not their forte…in fact they hate it.

Friends Joel and Lillian with the Offspring

Friends Joel and Lillian with the Offspring

The Hubs carving the meat

The Hubs carving the meat. Check out the Walking Dead Shirt from Universal Studios Hollywood!

Bowl of Walker Blood Punch. Bulleit Bourbon and Fireball hit hard in this creeptastic punchbowl recipe.

Bowl of Walker Blood Punch. Bulleit Bourbon and Fireball hit hard in this creeptastic punchbowl recipe.

Oh Terminus! Here is the main course of the evening - Dinner at Terminus. If you are a fan of the show, you get it.

Oh Terminus! Here is the main course of the evening – Dinner at Terminus. If you are a fan of the show, you get it.

Carol's Casserole - my twist on Tuna Casserole. Fun fact - perfect post apocalyptic meal; all ingredients are shelf stable in the original recipe.

Carol’s Casserole – my twist on Tuna Casserole. Fun fact – perfect post apocalyptic meal; all ingredients are shelf stable in the original recipe.

Carl had the celebratory can of "roof pudding" when he survived the walkers on his own. Our take on it.

Carl had the celebratory can of “roof pudding” when he survived the walkers on his own. Our take on it.

Look at the Flowers Lizzie cupcakes. Flower shaped lemon cupcakes with limoncello glaze. I used this recipe as a guideline.

Look at the Flowers Lizzie cupcakes. Flower shaped lemon cupcakes with limoncello glaze. I used this recipe as a guideline.

Apocalyptic Chocolate Chip Cookies by Friend Danielle

Apocalyptic Chocolate Chip Cookies by Friend Danielle. Recipe from Trader Joe’s

Coming next week  – WIN the new cookbook from Tommy Bahama!

Traveling with Friends and Conch   

Posted on by LeAnne Notabartolo

If you are lucky, you have a few good friends that you can do anything with, including going on vacation. My friend Laurie earned a trip with the Pampered Chef to Atlantis in the Bahamas and invited her girlfriends, me, Lynn and Janet, to go along with her. We had a great time and I ate my weight in conch while I was there. Traveling with friends is very different than traveling with family. Your family knows what you like to do on vacation, but perhaps your friends don’t.

My idea of a vacation is getting out and seeing EVERYTHING; trying the local cuisine, beer and cocktails and talking with the locals. I don’t sleep in and I stay up late, just like at home. I like to walk around and eat stuff I can’t get at home. That’s what I do when I vacation with John. Laurie likes to sit on the beach or at the pool. Lynn and Janet both go with the flow. I rarely sit on the beach or, heaven forbid, a public pool. This vacation was a combination of all of that. Atlantis has a huge water park and is close to Nassau so we toured, walked, swam, parasailed, rode the rapids and ate…and ate…and ate.

Fried Conch, Conch Fritters, Conch SandWISHes

Here in Vegas I can get nearly anything, but Bahamian cuisine and lovely fried conch is something that is not readily available. I can get scungilli salad, but fried conch, conch fritters, conch sandWISHes? Good luck! I ate all of that and more while I was away. If you have never had conch, it’s sweet in the way crab is, but toothsome the way calamari is. I prefer it fried, but I’ll eat it in scungilli salad too. One thing I re-learned about Nassau is that I don’t like their beer. At ALL. And we tried “Sky Juice” a bizarre concoction of gin, milk and sweetened condensed milk, that on the surface sounds gross, but somehow it works.

One of the oddest things we did was hire a cab to drive us all around Nassau and point out the interesting things about the city. We had a good driver, Alfred, who showed us the sights. Government buildings, Fort Charlotte, “The Fish Fry” and local flora were all included for the ride. I would highly recommend doing this in any foreign city to get the lay of the land and figure out what you want to visit.

One of the Highlights Was Eating at Oh Andros

For me, the highlights of the trip were parasailing (something I was able to check off my Bucket List) and eating at Oh Andros. Oh Andros is located in “The Fish Fry”, an outdoor mall of sorts, featuring restaurants, bars and shops that serve mostly locals, but tourists are welcome. If you plan to go, just know it’s all cash only, so be prepared. Oh Andros serves authentic Bahamian food and when we arrived the joint was packed with locals. The pics below do not do justice to the food for several reasons, mainly, I had my little camera and you can’t see how big the plates were for scale. Each entrée came with rice with pigeon peas and two other sides. The plate was a standard 10” round. Pile it up 5” high and you get the picture. Everything was properly seasoned and there was WAY too much. If you are in a hotel and not an apartment with ability to reheat leftovers, I recommend sharing a plate with a friend. We had NO IDEA we’d be getting that much food.

Fried Conch and pan fried pork chop.

Fried Conch and pan fried pork chops.

Spicy grilled grouper - there were FIVE filets on this one plate!

Spicy grilled grouper – there were FIVE filets on this one plate!

Slipper tail lobster, cracked and fried

Slipper tail lobster, cracked and fried. No joke, it was an entire lobster!

Fried conch and pan fried whole snapper

Fried conch and pan fried whole snapper. One of the pieces of conch was literally the size of my hand.

Is Inclusive Tipping Really the Way to Go?

Posted on by LeAnne Notabartolo

Living in Vegas I know I have become spoiled in so many ways. Access to dozens of live performances a month. Fantastic restaurants with varied cuisine. And some of the best service the industry has to offer. With a lot of restaurants across the country talking about including the tip in the check, I have to ask, “Is inclusive tipping really the way to go?”

Some restaurants in other cities in the USA are already doing this with success. While it may be a welcome change for the guests and clients, how successful is it for the staff? When I was a server I counted on tips to make my bills. Are they making the same amount? Is their healthcare now included? I know one chef driven small chain IS including benefits for everyone in house – both front and back of the house – and everyone had a salary boost, but I don’t think that is true across the board.

Last week I took a trip to Atlantis resort in the Bahamas and it was wonderful! It was a “girls only” trip and we had a great time. Friend Laurie earned the trip with The Pampered Chef and she asked her pals to go along for the ride. What a ride it was! When you are at Atlantis you are on a separate island from Nassau and need to take a taxi or water taxi to the city. All four of being intrepid travelers, we took water taxis and regular taxis to get over to Nassau and off the Atlantis property for some additional fun. The prices on Paradise Island (Atlantis) are higher than Vegas or Disney (now that’s saying something!) and for convenience we ate some meals at Atlantis and some in Nassau.

Tipping is not a city in China

We quickly learned that Tipping is not a city in China, but an included item on your check. When I lived in Europe and traveled outside of the USA it was known that the tip was included in our bill, but it wasn’t a line item on the bill. In the Bahamas 15% is automatically added to your bill as a line item and you can decide whether to tip more. There is a space on your credit card check to allow “additional gratuity”. And our service was spotty at best. At Todd English‘s Olives at the resort (we ate there because we were exhausted and it was close) the only thing that came fast was the check. Having eaten at Todd English restos before, I can promise you he would have been mortified at the service we received. At Murray’s we waited 25 minutes for a table for breakfast and then an additional 20 minutes for water and coffee and another 30 minutes for eggs that were all over cooked and the shittiest corned beef hash I have ever had…EVER. The only edible things were the home fries and the toast. All told it was 2-1/2 hours for BREAKFAST! And the place wasn’t even that busy. And we ended up tipping for crappy service because it was included. On the other hand, in Nassau we ate at Oh Andros and the service was super friendly and a bit slow because the place was PACKED with at least 20 “to –go” orders leaving while we sat there and nibbled on conch fritters. The food was amazing and our server, Shakira, kept checking on us, refilling our drinks and informing us of the status of our food, basically treating us like we were there every weekend (there will be a separate blog about eating on this trip). And yet, at another joint in Nassau the waiter tried to tell us that the tip wasn’t included when it said so right on the menu board. And at a third place, the waiter actually stood there and looked at all of our signed checks to see if we were tipping extra. Like I said, a mixed bag.

“Is inclusive tipping really the way to go?”

If the tip is included on the check, what incentive do servers have, other than pride in their jobs, to provide excellent service? They know they are getting paid no matter what. They know they will probably never see tourists again; it’s not likely that we’ll become regulars. I found in other parts of the world, being a server is a career, not a job, and in those locations the service was always exceptional whether the tip was included or not. Yes, Atlantis and Nassau are tourist destinations with visitors from all over the globe. Well, isn’t Vegas? Isn’t New York? Isn’t Disney? As a server in the USA, it is customary to include a 15% or 20% tip on any party of more than 6 or 8 people, and that is expected nearly universally. Sometimes people tip additionally and sometimes they don’t.

Why was our service so spotty? Was it that I am spoiled? Was it that everyone was on “Island Time”?  Was it the fact that the tip was included? Or simply that service is not as important to some people as it is to me? There is no way of knowing. I have often said that I can forgive mediocre food, but I can’t forgive lousy service. If your food is great and your service sucks, chances are I won’t come back. Sadly, when tipping is included in the check, you never know what you are going to get.

Flushing Money Down the Toilet

Dad Eats Free on Father’s Day

Posted on by LeAnne Notabartolo

This Father’s Day, give dad the gift of a great meal at our favorite Las Vegas hotspots, Hearthstone, Salute, Libre, Borracha and Bottiglia.  From partner and executive chef Brian Massie, the menus offer guests pure, carefully crafted house-made fare from the highest quality sourced ingredients.  Bring your whole family and dads receive a free entrée!

Just go with the family and Dad eats free. I can highly recommend Salute! They had one of my Top 10 dishes last year – the Saltimbocca.

*Press Release from Clique Hospitality Group

Time Flies – Graduation

Posted on by LeAnne Notabartolo

I know I have been a bit lazy lately and I apologize to all of you. Things have been chaotic to say the least, and when I looked at the last time I posted, I couldn’t believe how much time had passed! Time really does fly and a graduation drove it home to me recently.

The Graduate and the proud parents!

The Graduate and the proud parents! It seems like yesterday that we were at the Kindergarten Graduation!

My only child’s college graduation from Northern Arizona University (NAU) was May 13th. It seems like just last week I was freaking out about putting him on the school bus to go to kindergarten; like yesterday I was dropping him off for his freshman year at NAU and crying all the way to Kingman after I left him. Where does the time go? When I think of all the meals I have cooked, eaten or participated in over the past few years…then realizing my son will be a teacher helping others just months after he was a student…I just have to pause. And breathe. And relish the fact that he has grown into a fine human.

And when there is a graduation, of course there are celebrations involved!

A fantastic family dinner at Brix in Flagstaff started off the weekend. If you get the chance to dine there, I highly encourage you to make a reservation; they are always packed and the food is great.

Brix

Chocolate Pot au Creme as done by Brix in Flagstaff.

Chocolate Pot au Creme as done by Brix in Flagstaff.

Duck breast as done by Brix, Flagstaff

Duck breast as done by Brix, Flagstaff

And then there was the party after the ceremony at our home.

Fifty people joined us to celebrate. Thankfully I have talented friends who lovingly helped prepare the meal. Friend and Chef Beni Velazquez shared his paella recipe which I prepped and he prepared in a huge pan in the back yard. Dad manned the Big Green Egg to cook up the chicken. Chef Mike Minor brought some of his kick ass BBQ sauce for the pulled pork sandwiches I prepared. Hubby cooked up a ton of corn on the cob and brewed a special batch of chocolate milk stout, and several friends brought salads to round out the buffet. While I ran around, pal Byron (the gem responsible for my logo) took tons of pics to help us remember the day. Because, as I said, Time Flies and the day was a veritable BLUR!

Dad manning the chicken station, aka the Big Green Egg. He's still trying to figure out how to steal mine...not happening.

Dad manning the chicken station, aka the Big Green Egg. He’s still trying to figure out how to steal mine…not happening.

Chef Beni Velazquez at the 3 foot Paella pan in my back yard

Chef Beni Velazquez at the 3 foot Paella pan in my backyard. Thanks to SIL Gretchen for this pic!

Watching my son being at the “Grown Ups’ Table” with his friends and our family friends was amazing. I know he has been sitting with the Grown Ups for some time, but something about watching him get that diploma and knowing the changes that await him over the next year is astounding.

Add to all of that, my Mom was with me for nearly a month. It went by in the blink of an eye. I don’t get to see her that often or anywhere near as often as I would like, so I truly enjoyed the time with her.

We spent Mother’s Day together for the first time in more than 25 years and celebrated with a brunch at STK.

We spent Mother's Day together for the first time in more than 25 years!

We spent Mother’s Day together for the first time in more than 25 years!

My fave appetizer right now, steak tartare as done by STK

My fave appetizer right now, steak tartare as done by STK here in Vegas

I know that I lead a strange and wonderful life and I am truly grateful for it. EVERY single day. My biggest challenge is that I need to slow down, enjoy the days more and embrace the weirdness.

There are big changes coming soon and of course I will share all of that here with all of you as they unfold. And I promise to be more consistent at posting this blog.

 

81/82 Partner Jason “JRoc” Craig

Posted on by LeAnne Notabartolo

Jason Craig (JRoc to his friends) and partner Ryan Labbe are taking Las Vegas’ nightlife scene by storm. The duo’s company, 81/82 has partnered with Andy Masi and the Clique Hospitality Group. After the recent opening of the Clique Lounge at the Cosmopolitan, they are preparing more new venues with exciting contemporary twists to bring new flavor to Vegas and San Diego nightlife. I sat down with JRoc to learn a little more.

JRoc moved to Vegas as a teen and went to UNLV. He spent his youth in athletics, specifically boxing, which is where his nickname came from and he continues to box and is a self-proclaimed “gym rat”. After UNLV, JRoc did a tour with the Marine Corps in Iraq. No mean feat there. The military experience provided him with a unique view and mindset about business. He is driven to be the best version of himself. He’s reliable, on time, gets the job done and says, “[After that] I feel I can do anything I put my mind to. I can figure it out on my own or [find the right people to help me].” Immediately upon his return to civilian life, he entered the nightlife industry where he met his now business partner Ryan Labbe.

JRoc on the right and business partner Ryan Labbe of 81/82. Photo courtesy of Fingerprint Communications

JRoc on the right and business partner Ryan Labbe of 81/82. The brains behind Clique Lounge
Photo courtesy of Fingerprint Communications

Partners Ryan Labbe and JRoc both are veterans of the Vegas night life scene and have worked at top spots throughout the city including The Palms and the Hard Rock Hotel & Casino. They have done everything in the industry including event management, talent management and event planning. They make a great team because they have different life experiences and skill sets that complement one another. Ryan is strong on the operations side and JRoc is strong on the marketing side and both have excellent client relations skills to make 81/82 a hot player in the nightlife market. The team has their finger on the pulse of what is on trend and what is going to play to any given market. In addition to their partnership with Clique Hospitality group, JRoc and Ryan also work with 50 Bleu Vodka and ResQwater in marketing and public relations capacities for their launches and cross market promotions. JRoc, independent of 81/82, works with Stitched menswear in marketing. You can find their store at the Cosmopolitan.

Having come of age in Vegas, JRoc has seen a lot of changes in the way business is done here for the nightlife industry.

He worked as a bartender, manager and marketing professional before starting 81/82 with Ryan in 2012. As a nightlife entertainment professional, JRoc has seen the advent of specialty cocktails, hand crafting of house specific ingredients and watched the microbrewery industry explode. We talked about trends, and he cited gin as a big trend in the cocktail world. Clever uses that even someone who doesn’t like gin’s strong flavor can get behind. When asked about food trends he feels, like I do, that “old school” is getting ready to make its voice heard. Going back to basics, getting away from the complicated and keeping it simple, elegant and almost homey in flavors if not in presentation. He cited Carbone as a recent star on the scene that is doing exceptional personalized service with old school flavors that he sees as coming to the forefront.

Expansion is the goal of 81/82, working with the Clique hospitality group and independently in the future. They are taking it one step and one venue at a time so all of the details are perfect, unique to the venue and exciting for regulars and tourists alike. They know in markets with tourism as a major part of the business, that locals can’t be left out; expect to see seasonal drinks and menu items appear to keep the spaces fresh and inviting for everyone.  Near future plans include a nightclub here in Vegas with an additional venue in the heart of the Gaslamp District of San Diego. The San Diego location will have a small bites menu like Clique Lounge and plans are to open within 2016. The nightclub will of course be more focused on cocktail and music cultures and current plans are to see an opening next year. With Clique as a barometer of things to come, anything 81/82 does is sure to be a success and a fun venue in which to spend time.

When you go to Clique Lounge, be sure to experience the table side cocktail service.

It is unique, fun and you get a cocktail, a show, and you will learn something new. Currently they are featuring a smoked cocktail which is right on trend. Also offered are table side infusions and fired cocktails.

Try this cocktail from the table side service cart. Yes, that is a banana in the smoke.

Try this cocktail at Clique from the table side service cart. Yes, that is a banana in the smoke. 

 

For the Love of Cocktails by Bar Back USA

Posted on by LeAnne Notabartolo

Does your sweetheart love good cocktails? Are you looking for something fun, different and exciting to do for Valentine’s Day in Vegas? Would you like to give to a charity AND attend a stellar event with the love of your life? I have a great idea for you!

The gorgeous Skyfall Lounge at The Delano offers jaw dropping views of Vegas

For the Love of Cocktails, produced by Back Bar USA, is a jam packed three day cocktail extravaganza culminating on Friday February 12th with the Grand Gala at Skyfall Lounge at The Delano, presented by MGM Resorts International. Imagine attending a swank Happy Hour at 5 pm at the Franklin in the lobby of The Delano. Then soar 64 floors to the top of Las Vegas to the Skyfall Lounge for even more festivities. Stunning views of the Las Vegas Strip, delectable food created specifically for this event by acclaimed chef Alain Ducasse and 25 Master Mixologists crafting cocktails all in one evening? Where do I sign up?!

Your Favorite Mixologists serve up your favorite brands in exciting new Cocktails

For the Love of Cocktails Mixologists

For the Love of Cocktails Mixologists

Live music and entertainment form a backdrop to the tinkling of ice cubes. Mixologists from all over the country entertain as well with stories and info on the cocktails they are serving. You can expect every possible flavor profile to be present – sweet, spicy, savory, sour, smoky and more. Look for Las Vegas based cocktail professionals from your favorite cocktail lounges on the strip as well as brand ambassadors from all over the world. Of course your favorite premium spirits and bubbles will be featured – Knob Creek, Tito’s, Veuve Clicquot, Hendrick’s, Campari, Avión and more than a dozen others.

A mixologist appears at For The Love Of Cocktails' Grand Gala at the Delano Las Vegas at the Mandalay Bay Resort and Casino on Friday, February 13, 2015, in Las Vegas. (Photo by David Becker)

A mixologist appears at For The Love Of Cocktails’ Grand Gala at the Delano Las Vegas at the Mandalay Bay Resort and Casino on Friday, February 13, 2015, in Las Vegas. (Photo by David Becker)

General Admission tickets for the Grand Gala are still available at $150 and more than half of that price goes to the Helen David Relief Fund (HDRF). Founded by world renowned Master Mixologist Tony Abou-Ganim to honor his cousin Helen David (famed Brass Rail Bar Maven of Port Huron, Michigan) the HDRF provides assistance to women in the bar industry in their fight against breast cancer.* Helen David beat breast cancer twice and the fund in her name helps provide financial assistance with screening and treatment to women in the bar industry all over the country. This is a heart tug for me because my sister is a breast cancer fighter and survivor. Could this event get any better? If you really want to WOW! your Valentine, a limited number of VIP tickets are still available for $375 giving you all access passes to all the events for three full days with half of that going to the HDRF.

For the Love of Cocktails - Tony Abou- Ganim and friends.

For the Love of Cocktails – Tony Abou- Ganim and friends.

What to wear? For the Grand Gala, semi-formal cocktail attire is suggested. For complete details on the events, check out the website.

*The HDRF is administered by the United States Bartenders’ Guild (USBG) and is a 501c3 organization.

Bar Back USA is the leading beverage marketing force in Las Vegas.  Back Bar USA provides creative, cutting-edge, marketing and promotional campaigns for the nation’s leading suppliers, wholesalers and retailers.  Back Bar USA produces For The Love Of Cocktails in association with MGM Resorts International, Downtown Project, Caesars Entertainment, and the Las Vegas Visitors & Convention Authority.

 All photos in this piece are courtesy of Bar Back USA used with permission

The Top 10 Things I Ate & Drank in 2015

Posted on by LeAnne Notabartolo

Sadly this was not a year of eating dangerously for me. I didn’t sample too many things that were revolutionary, and other than a few things that jumped right out at me, this was a tough year to come up with my list. I usually have to winnow out several to keep the list at 10. In order to make the list I have to say “WOW!  That was fantastic!” when I retell the story or recall the event.

This gorgeous aged ribeye, carved tableside at Carnevino – Chef Nicole Brisson spoiled us rotten when we went in for dinner. You can see pics of the rest of the meal here (be sure to scroll through them; this is the link to the first one).

Rare rib eye at Carnevino

Rare rib eye at Carnevino

This is the beauty during service. Carved tableside.

This is the beauty during service. Carved tableside.

 

THIS fantastic pasta and foie gras dish Chef Christian Dolias (part of the newly formed MiChefs Network – watch them grow!) made with me at my home. TECHNICALLY this was last December, but since it was after my “Best Of” list last year I am including it here. We used rendered fat from jamon de Serrano to cook the foie.  It was sinfully rich and absolutely decadent!

Linguini and foie gras by Chef Christian Dolias

Linguini and foie gras by Chef Christian Dolias

At Velveteen Rabbit you can order a Bronze Bell and it is wonderful. I liked it so much that I created a punchbowl version of it for Thanksgiving this year. Click the link for the punchbowl recipe. This photo is NOT from Velveteen Rabbit.

Bronze Bell a la Aunt LeAnne

Bronze Bell a la Aunt LeAnne

The signature Lemon Spaghetti at Giada was one of my faves this past year. It may be time to go back there…just for this!  It isn’t available for lunch, so make a reservation for dinner.

Giada's signature dish - Lemon Spaghetti

Giada’s signature dish – Lemon Spaghetti

At Vegas Uncork’d this year there were some unexpected bites, but this one was my fave. A foie filled white chocolate truffle from Chef Gerald Chin at Strip Steak. Don’t be mad if you didn’t get one, they were for “select guests” only. It was the best thing I ate the whole night! (PS – a little bird told me my favorite client may be returning to Uncork’d after a two year absence…shhh.)

White chocolate coated foie gras truffle

White chocolate coated foie gras truffle

The crispy fried Pig Ears at Therapy may be a thing of the past until Chef Daniel Ontiveros lands someplace new. They are at once crispy and chewy and oh so delicious. Still, the entire menu there is fantastic; don’t overlook the mushroom tart with the poached egg. You’ll thank me later.

At Therapy - sadly no longer available. Waiting for Dan Ontiveros to land someplace new to have them again

At Therapy – sadly no longer available. Waiting for Dan Ontiveros to land someplace new to have them again

At a Pop Up at The Blau Group’s Made LV, Chef Ben Vaughn created an oyster bread pudding that was out of this world! I am still waiting for him to find a location here in Vegas so I can have this again. I generally do not care for bread pudding (it’s a texture thing), but this was perfect!

A savory, fabulous mouthful as a passed hors d'oeuvre

A savory, fabulous mouthful as a passed hors d’oeuvre

I love saltimbocca, but I had never had one this good before!  Be sure to go to Salute and have this. Also, get the Fettuccini a la Vodka for a dinner and a show. It’s worth it, I promise. Check out the rest of the pics from that meal here.

My fave dish of the night - Veal Saltimbocca

My fave dish of the night – Veal Saltimbocca

My love for potato chips is well documented, but these ones were over the top! House made chips topped with bleu cheese, bacon and green onions were so good that I ate them twice in one week while in Florida at the NBC Sports Grill & Brew at Universal Studios Orlando.

House made chips smothered in bleu cheese and bacon with green onions. These were THE flavor bomb of bar food for the year.

House made chips smothered in bleu cheese and bacon with green onions. These were THE flavor bomb of bar food for the year.

And finally -in Disneyland you can find a great little dining room called Carthay Circle in California Adventure. Make reservations well in advance so you can have these fried duck wings. Sriracha and lime coat these bad boys. You can always have a cocktail in the bar downstairs, but if you want these wings, you gotta have a reservation. They are not on the bar snacks menu. FYI – dear Friend Byron, who designed my logo and now works for Disney, is the one who recommended them to me.

Carthay Circle Fried Duck Wings

Carthay Circle Fried Duck Wings

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