The Culinary Colonization
Specials : Episode FLFLC-SP01
The real point of Las Vegas is that very imaginable appetite is satisfied here. All the deadly sins are well cared for ‑ along with a few sins they don't even have names for. And our old friend gluttony is big business....
In recent years, every major restaurant in America — and many from around the world — have established a beach-head here. It's like an invasion — a Culinary Colonization of a Third World Country called Las Vegas. There are restaurants from New York, Los Angeles, New Orleans, Miami, Chicago, San Francisco and beyond. Here are a few:
Bradley Ogden at Caesars Palace
877-346-4642, www.caesars.com
Voted "Best New Restaurant 2004." Chef/Owner: Bradley Ogden
Bally's Sterling Brunch, Bally's Hotel
702-967-7999, www.caesars.com/Ballys/
Executive Chef: Michel Ré
Commander's Palace, Desert Passage at Aladdin Hotel
Aladdin Hotel, www.reservations.com, www.commanderspalace.com702-892-8272
Executive Chef: Carlos Guia
Craftsteak, MGM Grand
702-891-7318, www.mgmgrand.com
Executive Chef: Tom Colicchio
Bouchon, Venezia Tower
The Venetian, 702-414-6200, www.bouchonbistro.com
Chef de Cuisine: Mark Hopper
Owner Thomas Keller and Executive Chef Jeff Cerciello have a new cookbook with recipes from Bouchon coming out in November. Sample dishes: - Mussels Steamed in Wine, Mustard and Saffron with a cone of French fries ($21.50)
- Terrine de Foie Gras de Canard ($45 for 5 oz.)
NOBU, Hard Rock Hotel & Casino
702-693-5090 , www.hardrockhotel.com
Nobu Matsuhisa also has restaurants in Beverly Hills, Miami, Aspen, Malibu, New York, Milan, Tokyo, Paris and London.
Burger Bar, Mandalay Place
Mandalay Bay, 800-864-9587
Sample dishes: - American Classic Burger - made with Ridgefield Farms beef and jalapeño bacon ($12.75)
- Surf 'n Turf ($24)
- The Rossini Burger - made with Kobe beef, sautéed foie gras, shaved truffles and Madeira sauce on an onion bun ($60)
- Warm donut, chocolate ganache patty, passion fruit gelee, sliced strawberries and mint ($3.95)
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