Archive for March, 2015
N9NE Steakhouse at Palms Casino Resort in Las Vegas
Celebrated my birthday (Feb. 25th) in Las Vegas!
It’s a friends birthday on the same day. He had his bash in Vegas for the weekend. We were staying at Palm Resort Casino, had dinner at N9NE Steakhouse, went dancing at Ghost Bar and enjoyed the rest of the time in the Hardwood Suite where they were staying. Full bar, more food and shooting hoops on the basketball court (in the suite). It was AWESOME!!!
N9ne Rock Shrimp
crispy, spicy sriracha sauce, lemon aioli
Point Judith Calamari
fried, cherry peppers, lemon, spicy marinara
market fresh fish, shrimp, tobiko caviar, fresno chili, jalapeño, soy sauce, wasabi, pickled ginger
12oz. Filet Mignon
The Little Door Santa Monica
The Little Door in Santa Monica is the perfect spot for date night, very romantic setting! Love the scallops, foie gras, risotto, fine wine & great cocktails! Already been back for more!
Menu the first time at The Little Door:
Winter Apple Bourbon Bellini
Wild Arugula, Pink Lady Apple, Dried Cranberries & Gorgonzola Cheese, Walnut Vinaigrette and Candied Walnuts
Baby Kale, Shaved Brussel Sprouts, Crispy Pancetta & Parmigiano Reggiano Cheese, Aged Balsamic Vinegar and Extra Virgin Olive Oil
Seared Foie Gras, Baguette French Toast, Pomegranate and Ginger Coulis, Toasted Walnuts, Chervil Salad
Grilled marinated Octopus with Espelette Pepper, Roasted Garlic & Greek Oregano, Green Lentils,Shaved Fennel and Warm Saffron Fingerling Potato Salad
Spicy Ahi Tuna Tartare with a Shaved Fennel Salad, Brioche Toast and Green Olive Tapenade
Sesame Seared Day Boat Scallops, Red Beet and Horseradish Sauce, Braised Leeks, Carrot Flan and Sugar Snap Peas
Couscous “Royale” with Lamb Stew, Lamb Chops, Chicken & Merguez Sausage, Harissa and Onion Confit
Halter Ranch Syrah
Grilled Mediterranean Wild Sea Bass, Saffron Espelette Sauce,Torro Risotto with Sundried Tomatoes, Roasted Brussel Sprouts and Baby Carrots
Farro Risotto with Porcini Mushrooms and Gorgonzola Cheese, English Peas, Baby Carrots and Toasted Walnuts
Chauteauneuf Du Pape
Tarte Tatin Chocolate Molten Cake
Coconut Cheesecake House-made Pear Brandy Sparkling Peach Infused Italian Moscato
Second go around menu:
Cucumber Martini: Aviation Gin, Cucumber, Fresh Mint
Old Boy: Verbena Infused Beluga Vodka, Stewed Raspberries, Strawberries, and Lingonberries, and Fresh Lemon
Seasonal Rhubarb: Vodka, Organic Rhubarb, Fresh Lemon
4 Pepper Smoke: El Silencio Mezcal, Organic Smoked Spicy Peppers, Agave, Gran Classico Bitters, Smoked Salt Rim
Pomegranate Margarita: Schaner Farms freshly squeezed organic Pomegranate Juice, Dos Armadillos Blanco Tequila, Cointreau, Fresh Lime
Michael, the Bar Manager, has a close relationship with Chef T. Nicholas Peter and he sources ingredients from Farmers’ Markets to craft his cocktails in a way that compliments the menu.
Mezze: assorted Mediterranean appetizers, served with homemade pita, flatbread, kibbeh, falafel, and spanakopita
Foie Gras “Torchon”: Harry’s Berries Strawberries and Aged Balsamic Reduction, Toasted Hazelnuts and Black Truffle Brioche Toast
Tuna Tartar: Spicy Ahi Tuna Tartar with Shaved Fennel Salad, Green Olive Tapenade, and Brioche Toast
Grilled Spanish Octopus: Marinated Baby Artichokes, Kalamata Olives and Oregano Smoked Garlic and red Wine Vinaigrette, Grilled Fresh Torpedo Onions
Pistachio Crusted Sea Scallops: Blood Orange and Ginger Sauce, Carrot Flan, and Sugar Snap Peas
Black Truffle Farro Risotto: Local spring vegetables (Baby carrots, marinated artichokes, snap peas, asparagus, broccolini), porcini mushrooms, and aged balsamic reduction
Beignets and Lemon Tart platter
Pane e Vino
Pane e Vino is making a comeback!
I was a regular at Pane e Vino for 15 years. The owner, Rod Dyer became part of my family! I was so sad the day it closed, as were alot of other people. It was the kind of place that you felt like Norm from Cheers.
The Pane e Vino pop up dinner was quite the reunion! I am happy to announce it is coming back to the old Hatfield’s space on Melrose, near Highland very soon. Stay tuned!
Chef Victor’s menu included some of the signature dishes, as well as some new dishes!!! So delicious!
Gamberetti Santa Margarita (My favorite signature dish)
secret recipe is from Italy, with polenta
Tortino di Risotto al Funghi
Mushroom risotto cake with wild mushrooms and baby greens
Fusili all Melanzane Scarmoza
Marinara, eggplant, and scarmoza cheese
Risotto Con Gamberetti
Creamy arborio risotto, shrimp, cherry tomatoes & lemon zest
Sea Bass alla Putanesca
Flaky Sea Bass, kalamata olives, capers, tomatoes, basil, shallots and garlic served with herb roasted potatoes
Bistecca alla Fiorentina
Rib eye medallion marinated in herbs, served with sauteed spinach and herbs roasted potatoes
Petto di Pollo al Rosmarino
Chicken breast marinated in rosemary, chili flakes, garlic and lemon zest, served with roasted vegetables and chicken Au jus
Panna Cotta Vaniglia
Served with raspberry sauce and seasonal berries