Category Archives: Reviews

Hen of the Wood – Burlington, VT – First Spoonful

Posted on by LeAnne Notabartolo

I had heard a LOT about Hen of the Wood, and all of it was good. So, of course when we were on the east coast for a wedding, and staying in Burlington, we had to check it out. The Burlington location is the second with the first being in Waterbury, not too far from the Ben & Jerry’s HQ (which we also visited – more on that in the next post).

First off, let me tell you I am glad we stopped in while walking around town and made a reservation because the place was packed from the time we arrived until the time we left. Always a good sign! And making the reservation was more difficult than I had anticipated. The time and date we wanted weren’t available and we had to go a different night at a much later than usual dining hour for the Hubs, but it was so worth it.

Hen of the Wood  IS a “Daily Special”

Secondly, don’t get your heart set on ANYTHING that you see on posted menus, or in this write up, and don’t ask for the daily specials – everything on the Hen of the Wood menu is a “daily special”. The menu changes each day based on what is fresh, local and available that day. They source as much locally as possible and work with what’s available. On the bottom of the menu there is a note about which farms provided the produce. Of course we looked at the menu online and made some preliminary selections and when we got there, none of the items we wanted to try were available. It was a happy accident that allowed us to try things that weren’t on our radar. The only thing that was the same were the Parker House rolls that we devoured! They were light, fluffy and topped with just a bare sprinkling of salt served with a savory compound butter. And I wish I had asked to take the dated, printed menu of the day.

Thirdly, while it was just the two of us, after a quick trip the ladies’ room, I wished we had a crowd with us. I suggest you go with a group of 6 or 8 and make a reservation well in advance for the “Chef’s Table” by the kitchen. It is literally IN the kitchen at Hen of the Wood. That is how I like to eat; watching and seeing everything that is going on. And do be sure to check out the funky cool artwork (the WuTang Clan print was my fave) and the meat aging locker on your way to the restrooms.

I Voluntarily Ordered a Vegetarian Dish

Now let’s talk about the food. For the first time in my memory, I voluntarily ordered a vegetarian dish and I was THRILLED that I did! Of all of the dishes we ordered, there was only one misstep, and it was more a preference than a poorly executed dish.

We started with the Mushroom Toast. On the menu it didn’t sound like anything special, but the table next to us had it delivered and it looked so good that we ordered it as well. Thick cut, freshly grilled bread topped with beautiful seasonal mushrooms, bitter greens, pork belly and a gorgeous, perfectly poached egg. It was simply stunning and absolutely delicious, and I was left wanting more of them. I will be creating my own riff on this at home in the future.

Mushroom Toast with Parker House rolls in the background

Then we moved on to the Beef Tartare with caraway crackers – this was the only dish we were not in love with. It was almost like a kitschy play on words between tartare and tartar. Tartare is one of my most favorite dishes to enjoy anywhere, and this one disappointed. There was a dill and mayo dressing along with nicely diced, crunchy vegetables mixed into the diced beef. It was beautifully executed, just not to our taste. Surprisingly, even though I despise caraway, I didn’t hate the crackers. They were crunchy, house made crackers with just a hint of caraway, not the overwhelming flavor I usually find with that seed.

Beef Tartare

Next up was the Halibut with Fresh Corn. Again, a simple and beautifully plated dish of pan roasted halibut on a bed of fresh corn and a dollop of a zippy little green relish (not pickles…and this is why I wish I had asked for the menu, because I can’t remember everything). The crust on the halibut was crispy, the meat moist and flavorful, and the corn…holy hell was it was fresh and good. This is the kind of dish where Hen of the Wood really excels and highlights the freshest of flavors. The relish added just the right amount of acid to cut through the richness of the fish. Each component was perfect on its own, but when combined into the “perfect bite”, the way chefs intend, it was a masterpiece.

Halibut with Corn

By far, my favorite dish of the night was the vegetarian dish that I selected! I am as surprised as you are…trust me! Broccolini with Farrow and Whipped Ricotta. The ricotta is, of course, made in house and served as the perfect sweet foil to the bitterness of the broccolini. And the sprinkling of pepitas lent the perfect additional crunch to the dish. Farrow is one of my favorite grains to play with, partly because of the texture, and this also will be riffed on in my kitchen.

Broccolini with Farrow & Ricotta

We skipped dessert because the Hubs wanted soft serve, excuse me – a creamee – from the local stand down the street (more on that in my next post too). But we did consider a cheese plate since there were so many fabulous offerings on the daily sheet.

On the whole, if you are planning a trip to Burlington – call ahead and reserve a spot at Hen of the Wood. You won’t be disappointed.

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That Damned Instant Pot Craze!

Posted on by LeAnne Notabartolo

Moment of Truth – I am NOT an “early adopter”. Of anything. I wait it out. I listen to others’ commentary, successes and failures. I read reviews online. I read articles, and I research. So when this Instant Pot craze started a couple of years ago, I waited. One person I know sent theirs back. One person I know let it sit and gather dust before actually using it. And several people told me they couldn’t live without their Instant Pot. I was mainly interested in trying it out because I am curious about pressure cooking and I’d heard RAVES about how fast, efficient, safe, and easy pressure cooking was in the Instant Pot. And frankly, after listening to some wild stories about pressure cooker explosions I was scared to death to use my stove top model. Novice cooks and intermediate skilled cooks were getting awesome results and a few of my chef pals weighed in and said they loved theirs too. Needless to say, I didn’t want to BUY one just to find out if it lived up to the hype. In late October I borrowed Friend Kristie’s Instant Pot. She told me, “I suppose I can live without it for a week, but no longer,” those were her exact words. That comment intrigued me. How can one appliance become so indispensable to a household? I was about to find out.

Just to give it a quick run through, I decided to make some lamb stock (using the “soup” setting) because I had bones in the freezer. All kidding aside, it was fucking amazing! No worrying about the stock coming to a boil and ending up cloudy, no skimming and constantly watching the pot. And what normally took a couple of hours was reduced to about an hour including my prep time. A fluke perhaps? Next I made fish stock, again because I had the stuff on hand. Same damn results! Crystal clear stock in a fraction of the time, nearly completely hands off.

So…in early November I bought myself an Instant Pot 10 in 1 Ultra 6 quart model, on sale with additional percentage off (I paid $138 including tax and free shipping – at the time the retail on it was $179 plus tax). And I have put it through its paces. Soups, braises, hard boiled eggs, rice, all came out with varying degrees of success due to my learning curve.

The Good

• SUPER fast pressure delivery on recipes that usually take a long time.
o My Pot Roast (using a chuck roast) took less than half the time including prep, pressurization and depressurization of the device.
• The “Sauté” feature allows you to brown meat, sauté onions and garlic before the pressure cooking starts to build your flavor ladder. So, when making a braise using the slow cook features you have one less pan to wash.
• Push button cooking that even a novice can master with great results.
• Easy clean up because its stainless steel interior pot can go in the dishwasher.
• There are TONS of blogs with recipes, a Facebook community with ideas, recipes and tips from fellow users, and the Instant Pot website is packed with info.
• I was able to give away my standard sized Crock-Pot, my rice cooker and my stove top pressure cooker.
• Comprehensive recipes on the Instant Pot website that are easy to riff on if you are an intermediate to highly skilled cook.

The Bad

• It takes up a LOT of space in a cabinet or you have to leave it on the counter. Friend Nancy says she intentionally leaves it on the counter so she KNOWS she’ll use it often. I have enough shit on my counters, so it’s taking up some real estate in a cabinet.
• If you have been following along, you know that The Hubs has a rule for me regarding the kitchen. I am not allowed to bring anything new in unless I have a space for it. So there was THAT challenge.
• The recipe book and owner’s manual that come with it are crappy, vague and not really helpful other than getting you started.

The Ugly

• It’s pretty pricey depending on what model you get.
• There are so many to choose from, knowing WHICH one is best for YOUR household can be tricky. I opted for less volume (6 qt over 8 because we are a small household) and lots of options for more flexibility. For more info on which model might best suit you and your household, check out this article with plenty of details on ALL of the models.
• The inner silicone seal in the lid that allows for the pressure cooking takes on the odor of whatever you cooked last. It doesn’t matter how you clean it. I’ve tried baking soda soak, vinegar, hot water…nothing worked. The odor doesn’t transfer to what you are currently cooking, but it’s there when you start. I worry about cooking curry in the Instant Pot because we all know how that odor lingers in the air.
• It offers a “delay” feature to set up and start at a later time. I worry about use of this when cooking proteins because of food born bacteria that will cause food poisoning. I SUPPOSE they could be killed during the pressure cooking, but I don’t want to take that chance and frankly neither should you.

After several trials, I have come up with this recipe that is changeable to meet your needs. See the notes at the bottom for tips and changes noted with *. There are no pics because this really doesn’t photograph well, but trust me, it’s delish. Read through the recipe and notes before you start so you have a handle on timing, procedure and substitution options.

Chicken and Wild Rice Instant Pot Recipe

Serves 4 with leftover rice
About an hour total time – 30 minutes active
Gluten free and dairy free
Skill level – EASY!

2 Tbsp Olive Oil
4 Bone in, skin on chicken thighs*
Kosher salt and pepper
½ C dry white wine*
1 small onion, diced finely
1 rib of celery, finely chopped
1 medium carrot, finely chopped
3 – 4 garlic cloves, minced
2 C brown and wild rice blend*
2 ½ C chicken or vegetable stock
4 – 6 oz button mushrooms – sliced if large, quartered if small
1 tsp paprika
1 tsp dried thyme or 2 sprigs fresh
2 tsp ground marjoram

1. Liberally salt & pepper the chicken. Using the sauté feature, heat the olive oil until shimmering. Working in batches, brown the chicken (skin side down first). When they release easily from the pan, it’s time to flip or remove. If you WAIT (not my strong suit) they will be beautifully golden browned. If you don’t, the skin will stick to the pan and come off the chicken.

2. While the chicken is browning, prep your vegetables as indicated, keeping them separate from each other because they will be added to the pot in the order listed above.

3. When chicken is browned, remove from the Instant Pot and set aside on a plate.Deglaze the pot’s bottom with the wine, scraping up the fond (the little delicious browned bits sticking the bottom of the pan). Reduce the wine by half. Add the onion and cook until translucent, then add celery and carrots. Cook a minute or two and then add garlic, again cooking another minute. Salt your veg and stir.* DO NOT add the garlic with the other veg as it cooks a lot faster and you will end up with a bitter burned taste…Remember you are building a flavor ladder.

4. Stir in the rice so it is well incorporated to the veg mixture and coated with the oil and wine. Salt your rice and stir*.

5. Add the chicken stock and spices, stir well. Top with the mushrooms and finally with the chicken, skin side up. (The above procedure should take about 30 minutes. Coincidentally, that is the preset time for the sauté feature on the Instant Pot).

6. Select “Pressure Cook” and set the timer for 22 minutes on high. Once the device reaches proper temp, the timer will start to count down. Because the pot is already hot it will take less time than starting it cold. You can walk away at this point and do something else.

7. When the timer goes off, set a timer and wait 5 minutes. Hit your quick release button and vent the device avoiding the steam so you don’t get burned. When the pressure button drops, open your Instant Pot and serve.

Notes:
• You can substitute boneless, skinless thighs or breasts, but it won’t have as much flavor and it will not be as moist. Bonus – the bone-in thighs are usually cheaper. If you do go with a skinless option, add another Tbsp. of oil to compensate for the moisture loss. Do not reduce the pressure cooking time because the rice takes 22 minutes.
• You may sub additional chicken or veg stock for the wine
• Find brown and wild rice blend in the bulk dept. of your grocery store. You CAN use regular brown rice, but the texture is better with the blend
• When I say “salt your veg” or “salt your rice” I mean add a HEALTHY pinch of salt – about 3 fingers worth (index, middle and ring finger with your thumb). Trust me. If you add salt AS you are cooking your food will not taste salty, it will just taste like you know what you are doing. Adding all the salt at the end of a recipe is what makes it taste salty.
• If using fresh thyme, pick out the stems before serving.

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Expectations and Living Up to the Hype

Posted on by LeAnne Notabartolo

Hype…is it really all that? Is hype a product of a great PR team? Are “people in the know” really that knowledgeable? Who decides what is great, “on trend” and a “must have”? I have never claimed to be an expert on ANYTHING. I know a little bit about a lot of stuff and I know what I like and I will share that info with you. I try to keep this a positive space, because we have all been told, “if you don’t have something nice to say, don’t say anything at all”. But every now and then I just have to dish on stuff that isn’t great.

Was I Disappointed BECAUSE of the Hype?

Recently I went to a few places that were chattered about, recommended to me repeatedly or just had so much hype and press that I had to go and check them out to see if they lived up to the hype. Some did and some were disappointing. I have to wonder if I was disappointed BECAUSE of the hype. If these dishes hadn’t been SO talked about and swooned over, had there not been so much hype over them, would I have felt differently? Or am I right and they just aren’t that great?

Friend, and fellow food lover, Zack and I did some “food crawling” and day drinking while he was here last month and we checked out some places that I hadn’t been to yet and a few tried and true places that I knew he would love. When we got to the Cosmopolitan there was miraculously no line for Egg Slut. Moment of Truth – they have been open here in Vegas for quite a while and because I do not like to wait in line for anything, let alone food, I hadn’t been yet. So we bellied up and ordered the “iconic” Egg Slut. It is whipped potatoes with a coddled egg. You mix it all together and chow down. Yeah…I don’t need to eat that ever again. I found it bland, boring and tasteless. If you want a tastier version, go to Carnevino (Scroll to the bottom of the menu for the dinner side dishes) and get the Mascarpone & Guanciale Mashed Potatoes there. You’ll thank me later. Did I dislike it because I had Carnevino’s version first? Who knows?! All I know is that I am glad I never waited in line to eat it. I might go back and try their version of the egg sandWISH* if there is no line though.

The most underwhelming dish so far of 2017. The “iconic” Egg Slut.

In San Diego last weekend, three people in one night told me I HAD to go to Slater’s 50/50 and try the self-named burger. They all told me it was amazing and that there was nothing else like it. So I went to see if it would live up to the hype. Um…I can skip that in the future. It’s a burger that’s half beef and half ground bacon and topped with all the stuff I love – a runny egg, avocado and pepper jack cheese. It sounded like something I would dream up on my own; almost like they plucked it out of my id. My egg was only partially runny and the burger was really salty. If you know me at ALL, if I say it is salty…it’s fucking salty! What I did love about this place was the amazing draft beer menu that was chock full of fab local beers. I also loved the fried bacon mac & cheese balls. This was the best version of fried mac & cheese I have ever had. I felt guilty for wanting them and even guiltier for eating and loving them.

Studded with bacon and literally oozing with cheese, these were the best version I have ever had.

And Now for the Good Stuff!

With Zack, I went to Momofuku and not having heard anything other than “everything is awesome there” we tried the chilled spicy noodle dish on the lunch menu. YES! The noodles were cold; the sausage was hot, both in temp and spiciness. In fact, it is one of the best dishes I have eaten so far this year! I need to get back there and try more stuff!

Before we mixed it up, you can barely tell there are noodles in this dish. Cold noodles, candied cashews and warmed spicy sausage made this a winner!

While eating our way through the Venetian, Zack and I went to Chica to visit with pal Chef Mike Minor. New resto openings always get a lot of hype and this one was no exception. I’d have gone anyway just to visit with Mike, but now I need to go back. Nearly everything he sent our way was fantastic. Of particular note were the corn dishes. Their street corn was dirty, sexy, and over the top. And their twist on mac & cheese was inventive and toothsome and downright delish! And don’t even get me started on the chicken and avocado arepa. Sloppy and so packed with flavor that I need to eat it again.

Imagine the best chicken salad you have ever had, replace at least 1/2 the mayo with smooth guacamole and you’d be on the right track.

If you have read this far, thank you! Last week marked the 6th anniversary of this blog. If you haven’t subscribed, please do – there’s a convenient button for it at the top right of the page. You’ll hear from me on Tuesday evenings only when I post something. Yes, that’s right, just once a week regardless of how many posts I make in a week and NO, I won’t sell or share your email address.

 

*I always write sandWISH.

Lionfish – First Spoonful

Posted on by LeAnne Notabartolo

Lionfish in San Diego, a partnership between Clique Hospitality Group and Andy Masi, is a place you will want to check out and visit often. The gorgeous dining room and bar are perfect settings for both dinner and happy hour with an eclectic menu. Handcrafted cocktails, small shareable plates, excellent entrée selections and thoughtfully prepared sides fill the menu.

You may indulge in caviar, the raw bar or a prime New York strip steak. What coastal California menu would be complete without fresh seafood selections? With a California twist on the preparations, Chef Jojo Ruiz has created unique dishes. Chef Ruiz is a homegrown San Diego chef, paying close attention to presentation and interesting flavor combinations to wow everyone. Expect to find locally caught sushi and sashimi and entrée fish dishes. The “on trend” use of seasonal ingredients is evident on the menu, so expect changes and surprises when you visit repeatedly. There are several vegetarian options to choose from on the small plates and sides menus. Gluten free items are indicated on the menu for those with a gluten concern.

Lionfish Packs a Huge Flavor Punch

Do try the Spicy Grilled Octopus and the Lamb Tartare! Both were excellent, perfectly pitched in spice and seasoning and beautifully plated. The New York Steak Tataki was packed with a huge flavor punch. The service team and management staff all work together seamlessly with confidence, care and courtesy, making for a truly enjoyable dining experience.

This lamb tartare was so good that the beets were just gilding the lily.

New York Steak Tataki – with sour, sweet, and salty notes, this hit all the right buttons for me.

Spicy Grilled Octopus. Tender, delicious and just the right hit of spice.

Recently opened in the Gaslamp District of San Diego, Lionfish is located in the Pendry Hotel at 435 Fifth Avenue. Reservations are suggested – call 619.738.7200

Sparrow + Wolf – First Spoonful

Posted on by LeAnne Notabartolo

 

Sparrow + Wolf is my most anticipated restaurant opening in ages. I have waited for fucking EVER to eat Brian Howard’s food again. Since Comme Ça closed in 2015, the only time I was able to enjoy this Chef’s food was at events.

Neighborhood Cookery INDEED!

Sparrow + Wolf opened last Wednesday in Vegas’ Chinatown and although we wanted to be there, we didn’t want to be there. You know what I mean? So, we planned a date night at Sparrow + Wolf and it turned into “old home week”! Their sign says “neighborhood cookery and libations”. Neighborhood Cookery INDEED! You would have thought we planned a night out with friends. So many people we knew walked in the door! It was fantastic to see folks we hadn’t seen in some time, former clients of mine from a previous job and try some fantastic food.

We left our menu selections in Chef Brian Howard’s hands and he sent out some amazing stuff! The only item we selected was the dessert because I knew John would love it. There was only one item that I didn’t care for, but that is a personal preference, not a verdict on the dish. And it is not pictured here.

Be sure to make a reservation – they’ve been packed!

Heads up – they have been PACKED every night, be sure to make a reservation. We chose to sit at the bar, because we enjoy that, and yes, we made a reservation FOR the bar. The cocktail menu is fun and tasty and of course I didn’t take any pics of my drink, but I had the Have Knives Will Travel and it was delish! Craft beer on tap (no crap on tap) makes me even happier! The Stone Tangerine IPA was available, grab it while you can.

Enjoy these quick pics and I promise a more in depth post after I visit again.

These are NOT your grandad’s clams casino where you eat a dozen and are left wanting more. Adding uni to Clams Casino? Gilding the lily you could say, and you’d be right, but in the best of ways. It is slightly pricey, BUT worth every penny and it’s so rich you only need one! My fave dish of the night.

A unique presentation for sure. The hamachi is on a crispy, cloudlike rice cracker. This hits all the right notes – salty, sweet, spicy and crunchy.

Beautiful duck breast with seared foie gras and woodear mushrooms. Again gilding the lily, but in the best possible way. This dish was introduced and enjoyed at Whiskey in the Wilderness, it’s even better here in the resto where they have perfected it!

You may think udon with lamb bolognese would be sacrilege, and I did too…at first. It works for me! The thickness and toothiness of the noodle is the perfect foil to the sauce.

Beef cheek and bone marrow dumpling. JUST when I think I am done with foams…THIS arrives! This was The Hubs’ fave dish of the night.

Calamansi tart – think of everything you love about citrus, and that’s a calamansi. With vanilla meringue and blueberries.

 

Aureole – New and Improved

Posted on by LeAnne Notabartolo

I’ve waited long enough to post this. I apologize for the delay, there are some issues with the website and they are being dealt with. To see ALL of the pics, please visit Good for Spooning on Facebook. 

Aureole is new and improved Johnny Church at the helm

In December The Hubs and I celebrated our 29th wedding anniversary and we chose Aureole as our dinner spot. We always choose someplace nicer than our norm for our celebration of us and Aureole didn’t disappoint. Aureole is new and improved IMHO with Friend Johnny Church at the helm. While Johnny wasn’t in house that night, we were still treated like royalty and the food was superb.

Attention to detail is paramount

Luckily I have the opportunity to dine at a lot of great places and friends in the culinary community fill me in on their favorites. When I learned Johnny was at Aureole, we made plans to dine there as soon as scheduling allowed. Part of the appeal of fine dining is the service. Of course the menu and attention to detail therein is paramount, but the service is what really makes it special. Aureole’s new décor, along with a fresh new menu and outstanding service made this a meal to remember.

Delight at every plate that was brought to the table

I am no slouch in the kitchen, but my biggest weakness, I feel, is my plating. I do not have an artistic bone in my body, so when it comes to gorgeous plating I am always blown away. Flowers, artfully swirled sauces, microgreens placed “just so” all make me smile because I can’t envision it in my head. I can DUPLICATE it, but I can’t create it. So imagine my delight at each and every plate that was brought to the table. Here is just a portion of what we enjoyed. I encourage you to make a plan to get over there and dig in. With JOY!

Our meal started with delicious champagne, and because we like to share plates, we ordered everything to share and enjoy together. Additionally Chef sent a few things additional for us to try. In addition to all of the fabulous food pictured here, there were fried chicken “oysters”, a wonderful tortellini dish that made me rethink whether I am done with molecular gastronomy and “foams” and a glorious panna cotta with fresh berries.

Lionfish ceviche with fried shishito leaves.

A delicate oyster topped with peach sorbet. Sounds  like it shouldn’t work, but totally does

Beef carpaccio with octopus as the eye of each slice

Lamb loin wrapped in Merguez sausage

This chocolate almond tart was as delicious and rich as it was pretty.

 

They Used to be SO Good…

Posted on by LeAnne Notabartolo

We all have favorite places to go, but what happens when that place changes in some way making it less of a favorite? Is it truly the business, or is it your expectations? Truth be told it is probably a combination of both. I experienced this a lot in San Antonio, Texas. We lived there for a year, moved here to Vegas and then moved back for 4 years. In our first stay in SATX, I loved everything about it – the food, the culture, the scenery and the just about everything else. When we moved back after having lived in Vegas, my expectations of what is good had changed a great deal and other than the great friends I made while living there, I couldn’t wait to leave.

Having lived in Vegas on and off since 1998, I have seen a LOT of changes in retail, restaurants and services. Not all of them for the good. Not all of them for the worse either. Here’s a short list of some of my observations of places that used to be SO good. The saddest part of this list is that most of these are locally owned businesses (yes, the chain is a locally owned franchise) not big corporations.

The Downtown Grand – If you read my blog regularly you have already seen this, if you don’t – click here.

Streets of New York Pizza (Farm & Norman Rockwell location) – Yes, I know this is a chain, but in the Far NW of the valley there aren’t that many options for decent pizza and these guys deliver. The problem is that when they first opened they were fast, friendly and the pizza wasn’t horrible. The last time we ordered we were quoted a 45 minute wait that turned into well over an hour (we live 1.2 miles from this location), they were curt on the phone and the driver was rude. And to top it off the pizza sucked. I now make my pizza at home or we drive crosstown to Naked City or pick up at the Cosmopolitan when we are on the Strip.

Shuck’s – When we first moved to this area in 2008, we were delighted with this little indie fish place. Everything was fresh, tasty and they used REAL seafood, nothing imitation. I happen to have an allergy to SOMETHING in surimi – aka imitation crab – that makes me break out in hives (Moment of Truth – I think when it is on the menu they should have to spell it with a K so that I KNOW what I am ordering). Well, Shuck’s has a Louis Salad that USED to feature shrimp and crab, now it is Krab. While the service is still friendly, the food quality has gone down significantly, but it still a decent place to drink BMC* and watch a Chicago sports team game.

The Wicked Spoon Buffet at the Cosmopolitan– I know, I know. It’s a buffet. But, it USED TO BE A GREAT BUFFET. Now it’s just a buffet. When Jack was little we’d go to buffets A LOT because he could try everything and if he didn’t like it, it wasn’t a big deal for him to get something else. I am convinced that his trips to buffets at 5 – 8 years of age are responsible for him being such a voracious eater willing to try just about anything. The Wicked Spoon drew me in with house made marshmallows, individual Staub serving cocottes and really interesting menu items. Once they had me hooked, they changed all of that and now are just another pedestrian buffet on the Strip. Of course, this is still the only one I will go to…

New York Chinese at Wynn and Lake Mead Blvd. Yes, I know this place was seriously written up by the health dept., but that didn’t stop me. Their food WAS the closest thing to New York style Chinese food I have had in years. One of my pet peeves about wonton soup is when the wontons are put in and left to sit there and  get slimy and fall apart. This place USED to put them in right before you picked up your order, so they were toothsome and a little chewy. The fried wontons are filled with meat, not Krab Rangoon and the egg rolls are a perfectly excellent balance of veggies with bits of meat. Everything was delish. I am not sure what happened, but now they either have a new cook or new owners, and the food isn’t the same. The soups and main dishes are bland and the wontons are slimy. The fried wontons and egg rolls continue to be good, but considering it is nearly 25 minutes from my house and we have to pick the order up, there is a place that delivers that is better; not the same menu options, but better quality.

Big Dogs Brewing/The Draft House – In 1998 Big Dogs had several locations, including one on Nellis by the base, one on Sahara and one on the Strip not the lone location on Rancho. The food was good bar food, nothing fancy. The service was friendly and accurate and the beers were coming along. Flash forward to today and the sole location and I have no clue as to what happened with their food. We used to go there every Sunday with friends and have lunch (before the F-ball game started) and then one day it all went to hell in a handbasket. In the past 6 years I have not once ordered my food and had it come out correctly. I am not joking. Everything from cold fries, burnt buns and bread on sandWISHES, over cooked eggs and burgers to the entire wrong plate brought to the table. They had a frequent guest rewards card that we earned tons of freebies on, but when it came time to cashing them in there was always a problem. And don’t even get me started on their servers! There is one blowsy middle aged blonde and I can’t figure out how she still has a job. Each time she has waited on us she has fucked up everything from our beer order to the check presentation. It has gotten to the point that I won’t eat there unless I am attending one of their beer festivals which are actually A LOT of fun. And while the food has suffered, the beer is better. Let’s see what happens with their new brew master since Dave Otto is moving to PT’s Brewhouse.

So what happened? Did my expectations change or did the merchants? I expect menus to change and they should for a number of reasons. Making seasonal changes makes sense and a fresh menu keeps the regulars intrigued. Fan Faves usually stay on the menu and sometimes the changes don’t work. That is to be expected. But what happens when there is a breakdown in service or quality of food? I am always left wondering if it is ME or it is them. In some cases I KNOW it’s not me, but in others I have to question if I misremembered how good something was or if my expectations of what is good have changed that much.

Change is good and the only constant in the universe, but when it comes to food all changes should be for the better.

*BMC = Bud, Miller, Coors. You know, Crap on Tap.

Downtown Grand – Not So Grand

Posted on by LeAnne Notabartolo

Ever since the renovation and reopening of the Downtown Grand, I have been a huge proponent of the property. I have booked blocks of rooms for parties, pub crawls and events in the downtown area. Nice rooms, decent house staff, conveniently located, gorgeous pool…and all of that has changed. I have had my final stay at that property.

Upon their reopening, the food and the beverage program needed some work, but they were on the right track. Their center bar NEVER was a draw for me because all they had was crap on tap, but the Mob Bar and the Art Bar both had a decent cocktail menu with friendly staff. Bring in Chef Todd Harington and the food game was brought to a new level. Harrington has exacting standards for his kitchens and it showed in the revved up menus and the wonderful Chinese restaurant on property. His departure saw a complete “dumbing down” of the food and beverage program. The Chinese resto is gone. The cocktail menus have been stripped. Little known fact is that Pizza Rock, Triple George, Commissary and Hogs & Heifers are all owned by The Grand, but to the best of my knowledge, only Pizza Rock solely creates their own menu. The other properties have input and oversight from the Execs at The Grand.

Let’s be candid, if you want luxury, Downtown Vegas is not for you; you should stay on The Strip. If you want clean rooms, nice staff and a good value, in close proximity to our hottest, hippest, growing scene, this is where you want to stay when you come to Vegas. You can find excellent food at value pricing compared to the Strip and you can stay in landmark hotels like the Golden Nugget, Golden Gate (all newly renovated FYI) and Four Queens.

One of the things I have always loved about Vegas is that it is the only major metropolitan area in the country where you do not have to pay for parking at your hotel. In Chicago, NYC, San Francisco, New Orleans, LA etc. you pay per day to park your car starting at $25 a day, sometimes without in and out privileges (meaning there is an additional fee to USE your car during your stay). I even paid to park at a damn Hampton Inn in Ontario, California (not even LA, mind you…). Well, either that is changing or the Downtown Grand thinks it has been transported to another city. They charged me $11 to park my car and I was a hotel guest. To add insult to injury, when we claimed the car the price listed for parking was $7!

Here’s the thing – I think paying to park is the biggest fucking racket on the planet. I was floored when I moved here and found that I need only tip the valet and I could use valet parking. And I LOVE that. I understand wanting to charge for event parking (I don’t LIKE it, but I understand it). I even understand charging tourists who are USED TO PAYING for parking, but when you charge the locals for something they can get free at other and better hotels, be prepared for the back lash. FYI – the Four Queens also charges you to valet if you are NOT a hotel guest, and I even get that thought process.

So let’s take a look:

  • Stripped cocktail program
  • Stripped menu options and closure of the best resto on property
  • Broken A/C in the room (another story entirely)
  • Rude front desk staff when addressing the parking charge AND the A/C
  • Having to pay for parking

I guess I will stay elsewhere when I am downtown. The Downtown Grand is NOT the only game in town and while they were the best for a little while, they aren’t even the best game in downtown any more. I’ve yet to stay in The D, The Four Queens or the Golden Gate and the Las Vegas Club is undergoing renovations to the entire property, so we’ll wait to see what they bring to the game.

The feature Image is from USA Today online.

Life is Beautiful Indeed! #LIB2015

Posted on by LeAnne Notabartolo

I wasn’t supposed to be there. Really I wasn’t. I wanted to go, but I was supposed to be in Phoenix. Then a dear friend – let’s call him “G” – texts me to say he has a pass for me. Hubby goes to Phoenix without me.  It is a GA pass, and I am totally cool with that. Along the way, new friend “L” gives me a “Holy Shit” wristband that allows me access to literally everywhere except backstage. How’s that for serendipity?

ON the left my GA band and on the right the "Holy Shit" JACKPOT band. Yes, I hit the Jackpot!

On the left my GA band and on the right the “Holy Shit” JACKPOT band. Yes, I hit the Jackpot!

This third year of the event is the first time my schedule has allowed me to attend. I was so energized and overwhelmed by the experience that it took me until today to finish writing this.

Here is what I learned about Life is Beautiful:

  • You need to plan and stick to the plan. I didn’t get to see any of the speakers I wanted to see because I didn’t stick to my plan. I’d run into people I knew and end up talking to them instead of dragging them with me to the Learning Center and by the time I got to the venue, the room was full.
  • The organizers drastically underestimated the appeal of Bill Nye. I talked to a few people who said the room was so packed they couldn’t get in, that he really warranted a stage. Of course I wasn’t there.
  • September is too hot for this event – it really needs to be in October.
  • Drink more water
  • You will never get to see and do everything you want, even if you are there all 3 days. There are often conflicting scheduled performers.
  • Do the research on the bands so you’re better informed and can choose which venue to visit if there is a conflict.
  • After speaking with a wheelchair bound attendee, I learned that LIB had excellent access for the handicapped. He said he had been to more than 20 festivals of this type THIS YEAR and LIB was in the top 3 for accessibility.
  • Walking into the crowd at a Snoop concert is like walking into the crowd at a George Clinton show – be prepared for a contact high.
  • I could have make a FORTUNE if I had a booth selling ICE!

Here is what surprised me about Life is Beautiful

  • The Killers! Brandon Flowers was supposed to perform without The Killers. SURPRISE!
  • I was more interested in the art installations than I expected to be. The Art Motel was a brilliant use of reclaimed space with fabulous interactive art.

    The bottom left reminded me of Cannoli. Many of the installations were interactive and not meant for pics, but for sound!

    The bottom left reminded me of Cannoli. Many of the installations were interactive and not meant for pics, but for sound! On the bottom right, the “Google it” balloon only showed up with your flash.

  • I didn’t see one fight
  • I didn’t see anyone who was severely over-served (aka – drunk as a skunk)
  • The vibe was MUCH more mellow than I expected. People were acting like they were Canadian apologizing for bumping into you <smirk, giggle, snort>
  • A flowy skirt is a good choice. Pants are bullshit.
  • Duran Duran was fantastic! They looked good and sounded great!
  • Helpful and polite staff, including ALL team members!
  • Free drinks at Commonwealth from It’s On Me

    Free Drinks from anyone is a good thing/ Made even cooler when they are from It's On Me!

    Free Drinks from anyone is a good thing. Made even cooler when they are from It’s On Me!

What I loved best about LIB was…

  • Free water stations…even if it was piss warm
  • No Selfie Sticks allowed!
  • The variety of food trucks

    From Top Left Cousins Maine Lobster Roll Truck U BBQ - pulled pork torta Buldogi's Angry Dog Strip Chezze's Hot Streak SandWISH Oming's Kitchen Lumpia

    Clockwise From Top Left:
    Cousins Maine Lobster Roll
    Truck U BBQ – pulled pork torta
    Buldogi’s Angry Dog
    Strip Chezze’s Hot Streak SandWISH
    Oming’s Kitchen Lumpia

  • The map was excellent! Compact with a complete schedule of events included and easy to read.
  • The APP!!! Create your own schedule, follow along with what is hot, and search by artist, time slot or venue to find exactly what you want.
  • My “Holy Shit” wristband allowed me into the artists’ lounge so I could hang out with my fellow culinary friends, enjoy Brian Howard’s roasted pork and an open bar.
  • My fave bar, Atomic Liquors, was in the footprint of the festival grounds this year so I could go in, cool off, drink great beer and use a REAL commode.

Biggest disappointment? Not getting to see the Banksy art installation truck open. There was no schedule as to when the back of the truck would be open, you just had to luck into seeing it. I guess that is par for the course with Banksy!

I wonder what was inside?

I wonder what was inside?

Schedule permitting, I am attending next year with a better plan to NOT miss anything I am truly interested in seeing. I also learned that the “Holy Shit” band could not be purchased. It was a gift from the sponsors. SOOOO….I am putting it out there NOW for 2016 that I was truly grateful and would love that opportunity again!

 

Grills & Guitars 2015

Posted on by LeAnne Notabartolo

The kickoff event to Life is Beautiful was held at the SLS Foxtail Pool and the food was fantastic! Many of my faves were on hand to serve up some great food, but a few were noticeably absent . The cocktails by the liquor sponsors were varied and delish (I did not drink the tequila). And a good time was aimed for by all, but it wasn’t all good. Having chaired and worked several of these types of events, I know there is a lot that goes into them and a LOT that can go wrong. When it is an annual event in the same location like DISH or Taste of the Nation, there is always the opportunity to learn from mistakes and make it better the following year. While this event is annual, it is NOT in the same place every year, so new challenges arise with different staffing, planning teams and regulations based on the venue. The first time we attended G & G it was outdoors downtown, adjacent to the LIB grounds and it was phenomenal. Last year I missed out because I was out of town. This year John and I were both thinking it should return to downtown next year.

According to one of the staff members, the fire dept made them reconfigure the layout of the booths at the last minute and ALL of the grills, hot boxes, ovens, steamers and fryers were ALL in the same place, away from the stage for Spoon. The new layout caused huge bottle neck problems in traffic flow and while the event wasn’t oversold, it sure seemed like it trying to get through the throng of people. Incidentally the new layout also made it as hot as the gates of hell.

The Good

Echo & Rig's oyster display. The grilled Oysters were one of the best bites of the night!

Echo & Rig’s oyster display. The grilled Oysters were one of the best bites of the night!

  • Wide variety of food – not the “slider fest” of recent events – Best bites? Shawarma from Cleo and Grilled Oysters from Echo & Rig
  • Excellent cocktail selections
  • Great photo opps for attendees with some of their fave celeb chefs
  • Beautiful venue
    Chef Kim Canteenwalla in the back ground while one of the grillmasters shows off a Tomahawk Ribeye.

    Chef Kim Canteenwalla in the background while one of the grillmasters shows off a Tomahawk Ribeye.

    Ketel One had my fave drinks of the night, but there was a great Jack Daniels Peach offering as well

    Ketel One had my fave drinks of the night, but there was a great Jack Daniels Peach offering as well

    Chefs Hubert Keller and Laurent Pillard

    Chefs Hubert Keller and Laurent Pillard

     

The Bad

  • Ineffective door procedures. There was no Media Check-in set up when we arrived and once set up, I never saw anyone man that station. People were jumping into whichever line was moving faster (they had separate lines for GA tix holders and invited VIPs) and security wasn’t honoring the signage so people from the back of the line were getting in ahead of people who had patiently waited their turn. No clearly marked reentry area.
  • No smoking lounge – At every poolside event I have been to in this town there is a designated smoking area – even Vegas Uncork’d Grand Tasting. In order to vape or smoke you had to exit to the casino and wait in line all over again to get back in…because there was no clearly marked reentry
  • Hot as the gates of hell because all heating elements were in the same area and there was NO breeze at all. NO air circulation, nothing. Thank goodness I had my personal fan.
  • Only corporate beer was represented, no local or craft beer available. Dos Equis and Heineken were our only choices.

The Ugly

Poor customer service from the security and valet at the SLS.

The very first G & G we attended was a great value for the dollar. This one was a disappointment. Still I’d go back again next year, and every year after that.

And BTW – all these photos were taken with my Samsung Galaxy s6 – yes, really! To see all of the pics, go check out my FB page Good for Spooning.