ML - Vegas Magazine

Vegas - 2015 - Issue 4 - Summer - Art of the City - J.K. Russ

Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.

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photography by anthony mair (hexx, Siegel'S 1941); michael Schwartz/wireimage (Koy) hot spot Shabu-shabu fans—and maybe some comedy fans—have been lining up at comedian Jo Koy's 32-seat Yojie Japanese Fondue at Village Square. Diners at Yojie (pro- nounced yo-gee-ay) sit at the barlike counter and mix their broth—faintly sweet sukiyaki, spicy miso, or rich, buttery tonkatsu—in bowls heated in front of their seats. Next they swish their meats (including Kobe and Wagyu beef and heritage pork varieties) and/or veggies (think Napa cabbage, spinach, broccoli, carrots, onions, tofu, and enoki and shiitake mushrooms) in the broth, and finally dip them in goma, ponzu, or the signature Swisher sauce. Make a swish! Village Square, 702-445- 7008; yojie.com SWISH TALES Crime Scene vegas's unsavory origins make for a supremely savory meal at Siegel'S 1941. If you've hit up the Mob Museum and you're hankering for another taste of Vegas's organized-crime origins, head to the El Cortez Hotel & Casino restaurant Siegel's 1941, which salutes the hotel's former owner, Bugsy Siegel, with swank décor and a menu of American classics, including burgers named after Siegel pals like Lucky Luciano (marinara, caramelized onions, Roma no cheese, a nd f resh mozza rella) a nd Russia n-bor n Meyer Lansky (pastrami, Swiss cheese, house-made coleslaw, pickles, and Russian dressing). What'll you have to drink? A Bootlegger, of course, made with Templeton Prohibition rye, Giffard Madagascar vanilla liqueur, sherry, and one slightly ironic cherry on top. 702-385-5200; elcortezhotelcasino.com V toast! Not just Las Vegas's frst bean-to-bar craft chocolate maker, Hexx Kitchen + Bar at Paris Las Vegas is also a 30,000-square-foot restaurant and retail store. Guests can watch chocolate being created from just two ingredients, cacao beans and organic palm sugar, at the chocolate counter, Twenty XX Degrees (the name refers to the beans' source, farms located 20 degrees north or south of the equator). Hexx serves breakfast, lunch, and dinner 24 hours a day, but you'll want to save room for—or start with—dessert. 702-331-5100; hexxlasvegas.com // debut // THE XX FACTOR BEER FANS, REJOICE! Esteemed area restaurateurs Michael Mina and Rick Moonen are tapping equally esteemed brewers to produce custom beers. At Aria, chef Mina unveils Hors d'âge, a collaboration between Aria mixologist Craig Schoettler and the craft breweries Stillwater Artisanal in Boston and Brasserie Thiriez in France. Brewed exclusively for Mina's Bardot Brasserie (877-230-2742; aria.com/dining), the Flemish country blond ale—with a crisp and spicy foral hop aroma, notes of marzipan, and an efferves- cence reminiscent of Champagne—is avail- able by the bottle and on draft and joins the more than 80 international brews on the restaurant's beer menu. Chef Moonen, meanwhile, sources fowers, herbs, and botanicals from the nearby Desert Bloom Eco Farm to create, with the help of Henderson's own CraftHaus Brewery, his wheat beer Gone With the Wit for Rx Boiler Room at Mandalay Place (702-632- 9900; rxboilerroom.com). Hors d'âge is brewed in France exclusively for Bardot Brasserie at Aria. 74 VEGASMAGAziNE.CoM TasTe spotlight

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