Lavo Nightclub at the Palazzo is also a Restaurant?

Thursday, March 11, 2010

While en route to CUT in the Palazzo, my friend wanted to check out Lavo's menu before confirming our decision for dinner. Lavo is a restaurant and nightclub by the same owners of Tao. If you don't already know, Tao sits at the #1 position for top 100 restaurant for gross receipt coming in at a whooping $68 MILLION for 2009.

Lavo at the Palazzo in Las VegasLavo is much smaller but similar to Tao's decor and mood, dark woods, open space, large chandeliers and the bridge to the club is outfitted with a row of faucets turned on with running water. My friend wanted to dine at Lavo for the "scene" (she also enjoys dining at The Ivy in Los Angeles.) I agreed since the menu looked reasonable in price and I wanted to eat kobe beef in some form during my weekend in Las Vegas.


Lavo at the Palazzo in Las VegasWe were immediately seated with the place half full at 5:30 pm, mostly older middle age couples drinking cocktails and eating a plate or two, unlike the us - three girls who ordered way too much - especially with a long night ahead (take note, it was a bachelorette party weekend.)

Our server, dressed in a white button shirt and suspenders was very enthusiastic, he talked a mile a minute and incredibly proud of the food at Lavo. I was taken by surprise at his confidence, speaking with firmness when describing the food. Although I had moderate expectation for the food, his personality was key to elevating the experience. I wish more restaurant had more enthusiastic servers, it would make any meal much more enjoyable.

Bread & marinara, Lavo in the Palazzo, Las VegasOur server pronouncedly placed the toasted bread with marinara on the table, "it's all about the sauce" he said which will be repeated several times throughout the meal. Nice crusty bread, much more pleasant than the pan epi at Bouchon Bistro at brunch.

Kobe Beef Carpaccio ($24) served with a parmesan crisp and greens is classic with salt, pepper and olive oil. The beef was tender and by golly if my mother did not instill "sharing" as a child I would hoard this dish to myself.

Wagyu Carpaccio at Lavo in Las Vegas



Yellow Tuna Fin Carpaccio ($14) served with capers, shaved fennel and fried onions. The fish was completely bland and tasteless and the onions were overpowering. The dish was more about the soft texture contrasting the crispy onions.

Tuna carpaccio, Lavo in the Palazzo, Las Vegas


A5 Kobe beef meatball, Lavo in the Palazzo, Las VegasOur server insisted we order their "famous" meatball made of A5 Kobe ground beef and the size of a "grapefruit." The Meatball with whipped Ricotta ($20) arrived in a skillet on a puddle of the same marinara and indeed shaped like a "grapefruit." The meatball was tender and slightly under seasoned but he did flip open the lid of fresh parmesan cheese to sprinkle onto the dish.



Risotto with Braised Short Ribs ($26) was also described with flair and elaborate hand movements. Our server described each dish as if Lavo invented the recipe. I've seen many of the items on the menu at many many restaurants but I love how the server emphasized the dishes as if it was my first time dining at a restaurant. He would be an amazing guide to a restaurant newbie. The risotto was cooked throughly but supremely over seasoned topped with too much crispy onions again; however the meat was cooked until it was broken and tender.

Short Rib risotto, Lavo in the Palazzo, Las Vegas


We ordered the Carne ($24) brick oven pizza prized as over "2 feet" long. Since Lavo was a nightclub in the evening and I'm in Las Vegas I couldn't help having dirty thoughts. The pizza had ample toppings of prosciutto, pepperoni and fresh mozzarella. The crust was thin, crispy but still had a chewy tear. We had tons leftover for a late night/early morning snack.

"meat" flatbread, Lavo in the Palazzo, Las Vegas


Fried Polenta, Lavo in the Palazzo, Las Vegas


The Polenta Fries ($10) are categorize in the potatoes section, served with more of the "all about the sauce" mariana. The polenta was very creamy and I could slice the fries with floss if desired.





broccoli rabe, Lavo in the Palazzo, Las VegasThe Sauteed Broccolini Rabe ($10) was still tender and green, taken out of the pot at the perfect moment. I adored the cheese cloth wrapped around the lemon slice, very old school and rarely seen anywhere.



We had our heart set on eating the bachelorette cake (red velvet) back in the hotel room but the server, again, firmly insisted we order the oreo "beignets." These are his quotes, "oreo stuffed into dough and fried" "many ladies describe it as orgasmic." I never describe food as orgasmic and when he label the oreos as "beignets" my mind said "You mean deep fried oreo like a state fair."

Oreo "beignets", vanilla milkshake, Lavo in the Palazzo, Las Vegas


This is the example of our server describing each dish to a restaurant newbie and how much more fun he made our meal. We went ahead and ordered the ($8) oreo "beignets" served with a vanilla milkshake, rich beyond words especially dunking them in the cold vanilla milkshake. The oreo was the hot spa going in for a cold water bath dunk.

Oreo "beignets", Lavo in the Palazzo, Las Vegas


We also ended with ($8) sorbets to cleanse our palates since major food coma was creeping. The flavors included passionfruit, blood orange and lemon served with almond cookies and stabbed with sugar decorations.

Sorbets, Lavo in the Palazzo, Las Vegas


Tip: If you are planning to dine at Lavo and later attend the nightclub, tell any one of the servers or runners. We asked our food runner about the nightclub and he quickly took down our number and got us in touch with a club promoter who put 15 girls on the list to enter for free by 10:30pm including open bar. A sweet deal.

LAVO Italian Restaurant & Nightclub
3325 Las Vegas Blvd S
Palazzo Hotel
Las Vegas, NV 89109
(702) 791-1800
LAVO (Palazzo) on Urbanspoon

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Oxtail and Bean Curd Stew

Tuesday, March 2, 2010

We use oxtail frequently in our cooking because of the gelatinous texture and tender meat. The meat is connected to the bone so the flavor is more enhanced, including the fun of slurping the marrow. I also like to use it to flavor broth and replace oxtail for beef in many different Chinese or Vietnamese dishes - Phò, Bò Kho (Tomato stewed Beef), Soy Braised Beef and many more.

The recipe could be adapted for crock pot cooking.

The stewed oxtail and bean curd dish is simple. The amount and taste is subjective to the Cook.

Stewed Oxtail and Bean curd


This is the amount I used to serve 5-6 people so adjust the amount to servings and personal preference of more or less meat ratio to bean curd.

Ingredients:

3-4 lbs oxtail, cleaned and trimmed of fat
4 sheets of dry bean curd, rinsed (the bean curd will break up in the stew)
1 med onion, whole, peeled

-Cover the oxtail with water, seasoned with salt, 2 inches above
-Bring to a boil for 10 mins, drain and rinse.

This procedure is to wash away any scum and fat

-Season the oxtail with salt and white pepper
-Fill enough water to cover the oxtail, bean curd and onion and bring to a boil.
-Simmer for 15 mins and season with soy sauce or fish sauce to taste
-Simmer for another 20-30 mins, until oxtail is tender.
-Discard onion.

The stew will thicken naturally from the oxtail.

I like to ladle the stew on top of steamed rice, sprinkle with greens onions and served with fish sauce, fresh jalapenos and lemon to dip on the side. Delicious as a side to your ramen noodles too.

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Devil's Slide Journey to Sam's Chowder House in Half Moon Bay

Friday, February 26, 2010

There are a few driving routes to Half Moon Bay from San Francisco. I choose to drive on Highway CA 1 because of the scenic view - surfers crashing waves no matter what the weather, quirky waterfront restaurants, twisty roads which leads to - Devil's Slide.

Devil's Slide was featured in the movie "Portrait of Black" and a very dangerous road with many death related incidents. The stretch of highway is currently under construction but comes with much controversy. Read more about it here.

Nonetheless, I like to drive through Devil's Slide on a warm, nice, BRIGHT day abiding the speed limit.

Sam's chowder house view

[Looks like I need a polarized lens soon]


Sam's Chowder House


Sam's Chowder House holds dear to me personally because Oz took me here for my birthday a few years ago. The day was gloomy and wet, we were bouncing roughly in his GMC work van on Devil's Slide, table by the fireplace, a movable seafood feast and romance without the cheesiness. We've been back several times and I still remember the gushing feeling every time.





We started with a selection of Steamboat (WA), Kumamoto (OR),and Marin Miyagi (CA) oysters The oysters are served with cocktail sauce, fresh grounded horseradish and a soy vinaigrette.

Oysters at Sam's Chowder House


Sam's Chowder House in Half Moon Bay - Popcorn Shrimp



The spicy popcorn shrimp was ample and crusty.






My favorite clam chowder I've tried so far. Sam's serves two types of chowder - New England and Manhattan Clam Chowder. I've had both and it depends if I'm in a creamy or brothy mood. The clam chowders are chock full of little neck clams, potatoes, bacon and bits of vegetables. The chowder is thicken naturally with the potato starch, no flour at all; comforting and coats the back of my spoon evenly.

Clam chowder at Sam's Chowder House



Never without fail, I order their famous lobster club every time I visit. The lobster roll was featured on "The Today's Show" top 5 sandwich in 2007. I can't say in 2010, the lobster roll is still the top 5 because I think Ike's Place should take a spot, and Old Port's lobster roll is as good if not better than Sam's.

Lobster roll at Sam's Chowder House


Over the years, the lobster club seems to been filled with more claw meat than body meat, served with house made potato chips and coleslaw. The lobster club is "naked" meaning it is not in a creamy dressing. I believe the only way to eat a lobster club, to really taste the golden seafood flavors.

Blue Crab Sandwich at Sam's Chowder House


I love Blue Crab and maybe because we have easy access to Dungeness Crab in the Bay Area I find blue crab a treat. We ordered the Blue Crab Sandwich, a tomato, cucumber salsa and spicy rémoulade on a brioche bun. The crab meat is wrapped with iceberg lettuce upon presentation. However once you bite in the cross section there is an ample amount of crab meat, also "naked."

Polenta fries at Sam's Chowder House


The side dish of Crispy Polenta Fries was sinfully delicious. The creaminess of the polenta enhanced with cheese and then fried to a golden brown.


Sam's Chowder House is a gorgeous place in any type of weather but the experience kicks up the meter during a warm summer night, sitting outdoors, hearing the waves crash and spending time with a love one. By the way, the outdoor patio wraps around the restaurant and equipped with heated lamps and a fire pit.

Sam's Chowder House

[I like the window picture, it's very boardwalk postcard-esque]


Follow Sam's ChowderMobile on twitter @chowdermobile

Sam's Chowder House


Sam's Chowder House
4210 North Cabrillo Highway
Half Moon Bay, CA 94019
(650) 712-0245
Sam's Chowder House on Urbanspoon

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My Photo made Foodbuzz Top 9! 02.24.10

Wednesday, February 24, 2010

The Alaskan King Crab sauteed with green onions and ginger photo made Foodbuzz Top 9 for Feburary 24, 2010! I'm very excited, this is my first photo to make the top 9. I've just received my Canon EF 50mm f/1.8 II Camera Lens from amazon. I hope the prime 50mm lens will enable and teach me to use a focus lens better. I'm still a newbie at DSLR photography and learning...

My picture made foodbuzz top 9! 02.24.10


Thank you Foodbuzz and Foodbuzz bloggers who voted for the photo! A nice way to start happy hump day.

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Diary of a Bridesmaid's Diet - Baby Cucumbers, Seared Shrimp Salad

Tuesday, February 23, 2010

When I think of cooking I think of clean up and I clench, to prevent myself from reaching in the drawer of takeout menus I make a simple dish with ingredients I keep in my pantry regularly.

The baby cucumbers from Costco are so sweet, juicy, crunchy and refreshing. I eat it with a little salt as a snack often. My healthy salad dressing is 2 part extra olive oil to 1 part balsamic vinegar and a dab of dijon mustard to thicken.

Seared Shrimp baby cucumber salad


The shrimps are seasoned with salt and pepper and seared for 2 minutes each side on high. I throw in the onions at the same time and don't touch them so it can caramelized.

Viola!



A fast, no clean up perfect dinner gearing up for my Bridesmaid's diet.

Chicago Miracle Mile dresses
Bonnibella's Diary of a Bridesmaid's Diet

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