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Showing posts from October, 2013

Echo & Rig

One of the new Las Vegas restaurants to eat at is Echo & Rig, located in Tivoli Village:

One unique thing about this steakhouse is that they have butchers!  So if you really enjoyed their meats, you can learn more from a professional and bring some meat home:

Echo & Rig specializes in assortment of steaks:

We had heard that people raved over their Portobello Fries with Herb Aioli.  These thick slices of portobello fries were absolutely delicious!  This appetizer is worth trying:

My friends got the Bone Marrow Carne Asada:

I wanted to try a vegetable appetizer, so I ordered the Pumpkin Squash, Rosemary & Brown Sugar.  It was nicely cooked by it not being soggy, and light in sweetness:

Entree time!  These all cost $17.70, not bad for paying for fine quality meats.  I got to sample each of my friends' dishes and I could taste the freshness and juiciness in each of them, especially the lamb:
I had the Mary’s Chicken- ½ roasted chickenwith white grits, herbs de Provence, a…

La Cucina Italiana Festival

To all my food and wine enthusiasts out there, if you're planning on visiting The Las Vegas Strip in a couple months, there's definitely an event you must check out!  On December 5 to 8, 2013, The Venetian and The Palazzo will feature a four-day event, La Cucina Italiana Food & Wine Festival.  This event will be a part of Winter in Venice, a holiday festival.  La Cucina will feature Chef Mario Batali, Buddy Valastro, Dario Cecchini, Wolfgang Puck, Roberto Caporuscio, and Anthony Giglio.
These four days will be packed of culinary events such as dining with Wolfgang Puck, how to make Italian treats, wine pairings with Carmelo Messina and Anthony Giglio, and a truffle hunt:

For more information on this event or suite packages, please visit or call 866.641.7469 or 702.414.9000.

Taste America: Las Vegas

Last weekend I attended the James Beard Foundation'sTaste America: Las Vegas at The Mirage Hotel & Casino.  It was a lovely evening at this poolside gala trying out different foods and drinks.  Check out my previous post for more info.  It was great seeing the cooks and executive chefs prepare and make foods from each of their stands: