ML - Vegas Magazine

2012 - Issue 7 - November

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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Page 119 of 127

GUIDE devour mushroom madness TRUFFLE SHAVINGS OR A TOUCH OF TRUFFLE OIL HAVE TURNED THESE DISHES FROM AVERAGE TO SUCCULENT. BY KRISTINA JOHNSON Fix A lthough adults who visit the Light Group's Fix are prone to ordering one of its premium steak cuts, most can't resist adding on the childhood-favorite of maca- roni and cheese. Naturally this side dish is dressed up to grown- up standards, with truffle oil, prosciutto, and four different kinds of cheese, making it the most sophisticated kid-friendly item on the menu. Bellagio, 702-693-8865; La Cave T his "wine and food hideaway" brought to you by Steve Wynn and Michael Morton has savory tapas with an American flair, plus fabulous wine pairings. One of the must-trys? Mushroom grits, a fusion of wild mushrooms, cream, and Parmesan cheese, with a heavy dose of truffle butter. The grits are so popular they were added to La Cave's new Sunday brunch menu as a tapas-style dish guests can't get enough of. Wynn Las Vegas, 702-770-7000; N9NE Steakhouse F illing up before heavily imbibing at Rain Nightclub? A Palms staple, N9NE Steakhouse is not food is excellent, too. Don't underestimate its delicious sides, such as the pan-sautéed potato gnocchi served with a generous portion of truffle cream sauce. Try it with the prime-aged steak, 118 VEGASMAGAZINE.COM Vintner Grill V intner's famous flatbreads include one particularly delicious vegetarian selection, great for cooked at 1,200 degrees, and a Pink Pussycat drink: premium rosé Perrier-Jouët Champagne with pink ice cubes made from Chambord and strawberries. Palms Casino Resort, 702-933-9900; Restaurant Guy Savoy A t this luxe gem tucked away in the back of Caesars Palace, enjoy opulent creations by Michelin three-star chef Guy Savoy, who will blow your mind from the bread cart to dessert. One of his most legendary eats is the artichoke and black-truffle soup, served with a toasted mushroom brioche topped with black-truffle butter. No slurping now—this soup is so rich, it deserves respect. Caesars Palace, 877-346-4642; SW Steakhouse T o kick up the romance, dine à deux at one of the terrace tables overlooking Wynn's Lake of Dreams. Take a bite of Executive Chef David Walzog's famous black-truffle creamed corn, and you'll be an SW convert for life. Accompany it with a chili-rubbed double rib-eye, or get truffle crazy with the seared scallops with English pea risotto and black-truffle sauce. just a place to see and be seen—the Wynn Las Vegas, 702-770-7000; Restaurant Guy Savoy's famous artichoke and black-truffle soup. either a meal or sharing as a starter: grilled white-asparagus flatbread with portobello cream, Fontina, wild herbs, and a generous topping of white-truffle oil. Pair with the Summerlin hot spot's Moscow Mule cocktail for an indulgent night out. 10100 W. Charleston Blvd., 702-214-5590; Wolfgang Puck Bar & Grill F or a quick bite before Cirque du Soleil's KÀ, visit the famed Wolfgang Puck Bar & Grill and order his legendary truffle potato chips, piled high with a generous drizzling of warm Maytag blue cheese sauce. Bonus: This exquisite dish is also on the menu at Postrio, Puck's Grand Canal Shoppes haunt at Venetian. MGM Grand, 702-891-3000; Yellowtail Japanese ith a terrace overlooking Bellagio's fountains, this Restaurant & Lounge W trendsetting spot attracts Vegas executives and celebrities such as Mariah Carey for its light cuisine and luxurious atmosphere. Akira Back, a pro snowboarder turned chef, turns out one dish that steals the thunder from even his maki with Pop Rocks candy: the best-selling big-eye tuna pizza topped with truffle oil. Bellagio, 702-693-8865; V BACK TALK Yellowtail Executive Chef Akira Back dishes on his famed tuna pizza. Why has truffle oil exploded in popularity? It is a decent substitution for real truffles. Good truffles can be hard to get, even for chefs. I first tasted it in Italy. Truffle oil is widely known in Italian cooking. It's becoming popular among Japanese chefs to add an extra layer of complexity, like a non-Asian umami. Do some people order the tuna pizza as their entrée? I've seen people eat whole ones themselves, some- times two. Yellowtail's big-eye tuna pizza, topped with truffle oil, is a popular choice. PHOTOGRAPHY BY JEFF GREEN (AKIRA BACK, TUNA PIZZA); BRIAN LEATART (SOUP)

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