In this weekly update, food and beverage reporter Bob Barnes fills us in on noteworthy restaurant openings and closings, special dining news and culinary events about delicious bites worth knowing about.
Upcoming Events
Peyote
October 15
Peyote inside Fergusons Downtown will host The Roast, an all-inclusive family-style three-hour cocktail and dining experience crafted by Executive Chef Daniel Arias featuring a menu of live-fire cuisine.
The menu includes Chicharrones with truffle seasoning and morita chile seasoning; Pork Belly topped with three types of beans and avocado puree; Autumn Kale Salad with kale, fennel, drunken goat cheese, Pink Lady Apples and creamy citrus dressing; Fairytale Pumpkin Soup with roasted chestnuts, salty pepitas and truffle espuma; Roasted Baby Carrots Habanero Agave Glaze topped with queso; Russian Potatoes with spicy mayo and salsa guajillo; Lamb Shoulder Barbacoa in banana leaves dressed guajillo adobo; and El Protagonist—whole suckling pig with citrus mojo sauce.
The dinner party experience begins at 6:30 p.m. and the cost is $129 per person (includes cocktails, tax and tip). To reserve your spot, click here and for seating requests email info@secretburger.com.
Basilico Ristorante Italiano
October 18
Basilico Ristorante Italiano will present a whiskey pairing dinner created by Executive Chef Francesco Di Caudo featuring Horse Soldier Whiskey. Scott Neil, one of the three founders of the brand, will guide guests through a variety of their bourbons, from how it’s made to the history of Horse Soldier Whiskey.
Pairings are Welcome Cocktail paired with Kumamoto Oysters with green apple and nduja and Smoked Salmon with mascarpone, honey, dill and butter focaccia; Horse Soldier Straight Bourbon matched with Cavatelli with sausage ragu and Sottocenere Cheese and Ricotta Gnocchi with butternut squash, espresso butter and sage sauce; Horse Soldier Small Batch paired with Seared Duck Breast with red onion compote, endive and walnuts and Pork Cheeks with Beluga lentil, baby kale and garlic sauce; and Horse Soldier Barrel Strength matched with Whiskey Citrus Donut.
The dinner will begin at 6 p.m. and the cost is $150 per person, and at a discounted rate of $125 for veterans. A $50 non-refundable deposit per person, email and phone number are required to secure a reservation. To reserve, call 702-534-7716.
Grape Vine Café Wine Bar & Cellar
October 22
Grape Vine Café Wine Bar & Cellar will host a four-course wine dinner featuring Far Niente and Nickel & Nickel wines. Pairings are Crab Cakes with remoulade sauce paired with Far Niente Chardonnay; Roasted Beet & Goat Cheese Salad with candied pecans matched with EnRoute Les Pommiers Pinot Noir; Prime NY Steak with Bordelaise mushroom sauce and creamy mashed potatoes paired with Nickel & Nickel State Ranch Cabernet Sauvignon, Yountville (3oz pour) and Nickel & Nickel C.C. Ranch Cabernet Sauvignon, Rutherford (3oz pour); and Tiramisu matched with Bella Union Cabernet Sauvignon.
The dinner will begin at 6 p.m. and the cost is $135 per person plus tax and tip. To reserve, call 702-228-9463.
More Dining News and Delicious Bites Around Las Vegas
Food With Spirit: Alcohol-Infused Recipes
Chef Alicia Shevetone Announces New Cookbook of Alcohol-Infused Recipes
If you like alcohol and food WITH alcohol, you’ll probably want to check out this new book. Las Vegas pop-up chef, cookbook author, television personality, and creator of Dink Cuisine, Alicia Shevetone, offers alcohol-infused recipes in her new book Food With Spirit: Alcohol-Infused Recipes.
The 116-page hardcover cookbook features 50 recipes for appetizers such as Fried Picklebacks; soups like Gazpacho and Bloody Mary Granita; entrees like the boozy Lamb Chops with Mojito Chimichurri; sides such as French Onion Crostata; and a tasty Piña Colada Panna Cotta for dessert. The recipes are infused with intoxicants varying from flavorful spiced rum to aged-smooth cognac, and the cookbook showcases beautiful images to accompany the recipes and a sprinkle of Chef Shevetone’s entertaining Vegas stories.
“I am delighted to share my third cookbook with readers who are as passionate as I am on taking their dishes to the next level,” said writer Alicia Shevetone. “This book will surely add some serious pizazz to your next dinner party, romantic meal for two, or holiday bash, with mouth-watering dishes your guests will love!”
Food With Spirit is available in hardcover for $39.99 and can be ordered on Amazon, Barnes & Noble, Walmart, or your favorite book store.
Estiatorio Milos
Estiatorio Milos Offering Special Prix Fixe Menu Before U2 Concerts
In celebration of the U2:UV Achtung Baby Live At Sphere at The Venetian, Estiatorio Milos is offering a special prix fixe menu for U2 fans. Served exclusively on U2:UV Achtung Baby performance dates from 5 to 6:30 p.m., the five-course prix fixe menu is served family-style and is priced at $160 per person (including tax and gratuity).
The meal includes some of the restaurant’s favorites: Chef’s Daily Selection of Sashimi; Tomato Salad with vine-ripened tomatoes; Grilled Trinity of charcoal broiled octopus, Holland Peppers and seasonal mushrooms; choice of Whole Grilled Mediterranean Sea Bream, Colorado Lamb Chops, Deep Sea Bay Fundy Lobster Pasta or Grilled Vegetable Platter; and Chef’s Seasonal Dessert Selections. A wine pairing to enhance the experience is available for an additional $125 per person (including tax and gratuity). To make a reservation, call 702-414-1270 and request the U2 Best of Milos tasting menu.
Aqua Seafood & Caviar Restaurant
Caviar Bar Transitions into Aqua Seafood & Caviar Restaurant
Caviar Bar at Resorts World, owned by renowned Australian Chef Shaun Hergatt, recipient of five Michelin stars for his restaurants in NYC, opened in October 2020 at Resorts World. Now the fine dining establishment has been rebranded as Aqua Seafood & Caviar Restaurant. “Our rebranding is more than just a name change,” said Hergatt. “It’s about evolving and improving our offerings to create lifetime memories for our guests.”
In addition to the name change is a new partnership with business operators, (sisters) Karina and Suzanne Slinin. Caviar Bar had a focus on world-class caviar and fresh fish, and Aqua will continue to offer the same with fish such as Atlantic Salmon, Dover Sole, Mediterranean Sea Bass and Alaskan Black Cod, and menu items including Australian Wagyu Beef, Kataifi Scallops with green curry sauce, Tuna Steak with green yuzu kosho sauce, Lobster Spaghetti Pomodoro and Uni Risotto with saffron. Aqua is open daily, Sunday-Thursday 4- 9 p.m. and Friday-Saturday 4-10 p.m. with an all-day happy hour available at the bar.
