Sounds good. I'm sure I'll find ya!
Where to eat in Vegas during BCAPL?
- Thread starter calcuttaman
- Start date
Sounds good. I'm sure I'll find ya!
Speakin of great steak houses in Vegas...
Everyone has their favorite but truth be told, there are now, many, great places. Some of the best have been mentioned like Delmonico's, Golden Steer, N9ne @ Palms, The Steak House (Circus Circus). Another that used to be great (might still be, I haven't been there in a while) is Binion's Steak house, downtown.
If you really wanna go high end, I might suggest Carnevino @ Palazzo. They have a dry aged steak that is aged for 6 months!. It melts in your mouth.
Also, Cut @ Palazzo has Kobe steaks, for those that have the urge.
Eric
Everyone has their favorite but truth be told, there are now, many, great places. Some of the best have been mentioned like Delmonico's, Golden Steer, N9ne @ Palms, The Steak House (Circus Circus). Another that used to be great (might still be, I haven't been there in a while) is Binion's Steak house, downtown.
If you really wanna go high end, I might suggest Carnevino @ Palazzo. They have a dry aged steak that is aged for 6 months!. It melts in your mouth.
Also, Cut @ Palazzo has Kobe steaks, for those that have the urge.
Eric
hey fats "cleary" that is...
everything you said is true and i fully agree. but just what i thought most were talking about for a great steak restaurant we need to discuss. and let it be Prime meat only.
for the meat itself, Prime, to me for many years there are not many small ranches left producing great beef. years ago there were. and if you had a butcher they were so knowledgeable. and in my experiences in the last 20 or so years all in CA or vegas, i have not been able to find a single great butcher who really had "CONSISTENT GREAT BEEF".
and just fyi: i love corned beef and i have never had great corned beef anywhere besides a few joints in ny. but long ago, i could have great steaks in topeaka kansas, cody wyoming, el paso, etc. not today. the beef is all mass produced.
just for the record, do you know eggs taste better in china, ukraine and many other places that you can [easily] buy here? don't believe me, huh - i'm sure you don't, but its true. ask anyone here who owns a farm. and chicken is the same, again ask anyone who raises chickens.
for mass produced meat, the best today is due to after treatments, hence wet & dry aging. so to replace the great beef you could get from a butcher years ago, the best you can do today is age the beef for the breakdown of its muscle fiber - putrefaction - rotting of the muscle. but that makes for softness, but imho, not great beef and not the same great taste
true kobe i think is the best beef today. but waqyu is "sometimes" almost as good, but never as good as kobe.
i love beef cooked black & blue so you can really taste the meat. and if the menu has beef tartar, if i trust the restaurant i will order it, so raw beef you can really know it flavors, but i haven't had good tartar in years here or la
if i go to a good french restaurant and they have venison, and it is farmed venison, i will order that over beef always. and if you hunt or have friends that hunt, than you know how delicious game venison is. beef years ago used to be as good too [imo].
we can agree to disagree. we may both be beef lovers who have different tastes.
anyway, every year during the tournaments may thru the summer i try to have at least one party at our home, and if you will be here and the timing is right, i will "try to make you" a great steak! one you remember.
all the best,
smokey
everything you said is true and i fully agree. but just what i thought most were talking about for a great steak restaurant we need to discuss. and let it be Prime meat only.
for the meat itself, Prime, to me for many years there are not many small ranches left producing great beef. years ago there were. and if you had a butcher they were so knowledgeable. and in my experiences in the last 20 or so years all in CA or vegas, i have not been able to find a single great butcher who really had "CONSISTENT GREAT BEEF".
and just fyi: i love corned beef and i have never had great corned beef anywhere besides a few joints in ny. but long ago, i could have great steaks in topeaka kansas, cody wyoming, el paso, etc. not today. the beef is all mass produced.
just for the record, do you know eggs taste better in china, ukraine and many other places that you can [easily] buy here? don't believe me, huh - i'm sure you don't, but its true. ask anyone here who owns a farm. and chicken is the same, again ask anyone who raises chickens.
for mass produced meat, the best today is due to after treatments, hence wet & dry aging. so to replace the great beef you could get from a butcher years ago, the best you can do today is age the beef for the breakdown of its muscle fiber - putrefaction - rotting of the muscle. but that makes for softness, but imho, not great beef and not the same great taste
true kobe i think is the best beef today. but waqyu is "sometimes" almost as good, but never as good as kobe.
i love beef cooked black & blue so you can really taste the meat. and if the menu has beef tartar, if i trust the restaurant i will order it, so raw beef you can really know it flavors, but i haven't had good tartar in years here or la
if i go to a good french restaurant and they have venison, and it is farmed venison, i will order that over beef always. and if you hunt or have friends that hunt, than you know how delicious game venison is. beef years ago used to be as good too [imo].
we can agree to disagree. we may both be beef lovers who have different tastes.
anyway, every year during the tournaments may thru the summer i try to have at least one party at our home, and if you will be here and the timing is right, i will "try to make you" a great steak! one you remember.
all the best,
smokey
I've had excellent Asian food at both Shanghai Lilly at the Mandalay Bay and Pearl at the MGM. There was a very good Italian Restaurant at the Rio, I think called Nora's, that's very good. (Unlike Mario Batali's B&B at the Venetian, which was probably the biggest ripoff I've ever eaten at in Vegas and unlike his very good restaurant in NY, Babbo's.) If you have a car and don't mind a looong drive up Flamingo, there's Andre Agassi's place, Sedona. My family and I had a great Thanksgiving meal there one year, sitting next to Siegfried and Roy not too long after Roy became an amuse-bouche for one of his tigers (he was using a walker).
And, one of the best meals I've ever had was at Emeril Lagasse's steakhouse at the Venetian. I was in town for the Mosconi Cup by myself and the maitre d' tells me that they're offering a nine-course tasting menu, with each course matched with a wine, and I say cool, bring it on. It was great: I went from champagne, to some whites, to a wonderful cab, to a very smooth sherry, all matched with some wonderful food. As I'm paying my check, a big tall guy wearing a cowboy hat, and who had also been in the dining room comes over and says in a Texas-like drawl, "Sir, I just gotta say that for someone your size, you can really put away the chow. They never stopped bringing you dishes." I explained about the tasting menu and flight-sized wine pours and we had a good laugh.
So now I'm really pumped about what a great meal I had just had and I just have to share it, so I call up my wife and say, "Honey, you are not going to believe the meal I just had. It was at Emeril's place..." and I go on to describe -- in detail -- the meal I'd just consumed and all the great wine I had poured down my gullet and also shared the fact that I was off in search of good cigar to top it all off. And there is dead silence at the other end of the line. And I go, "What?" And she comes back with, "I can't believe you did that without me."
Talk about letting all the air out of your tires
Lou Figueroa
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hi APA7...
not in USA to my understanding.
from wikipedia re: wagyu:
regarding wagyu in United States
"In the United States, Japanese wagyū cattle were bred with Angus cattle to create a crossbred animal that would be more able to survive the U.S. climate and ranching methods. The meat of this crossbreed was more marketable to the American buyer. To the American buyer, the meat of the Wagyū cow was "too white."[citation needed] The meat of the crossbreed provided the balance of marbling and red meat desired by American buyers. This crossbreed has been named American Style Kobe Beef.
Designed to mimic the diet that Japanese cattle were receiving, wagyū cattle in the United States are fed a mixture of corn, alfalfa, barley, and wheat straw."
all the best,
smokey
Ummmm, Wagyu is Kobe beef.
not in USA to my understanding.
from wikipedia re: wagyu:
regarding wagyu in United States
"In the United States, Japanese wagyū cattle were bred with Angus cattle to create a crossbred animal that would be more able to survive the U.S. climate and ranching methods. The meat of this crossbreed was more marketable to the American buyer. To the American buyer, the meat of the Wagyū cow was "too white."[citation needed] The meat of the crossbreed provided the balance of marbling and red meat desired by American buyers. This crossbreed has been named American Style Kobe Beef.
Designed to mimic the diet that Japanese cattle were receiving, wagyū cattle in the United States are fed a mixture of corn, alfalfa, barley, and wheat straw."
all the best,
smokey
Most of these places are off the strip...if you are mobile, you should definitely check them out.
Delmonico Steakhouse at the Venetian (obviously on the strip)
Pho Kim Long in "Chinatown" on Spring Mountain (think ramen noodles x1000)
Firefly on Paradise (open and packed until 2am every night and there's a great sushi place right next door)
Sapporo on Flamingo (Tempenyaki)
Ra at the Fashion Show mall (this is a chain sushi restaurant so you may have had it before...also on the strip)
Yard House in Town Square (Town Square is about 2 miles south of MGM on Las Vegas Blvd)
Of course there are all the good chains too like Cheesecake Factory, PF Chang's, and Maggiano's. Cheesecake Factory is a bit of a drive from the strip.
Delmonico Steakhouse at the Venetian (obviously on the strip)
Pho Kim Long in "Chinatown" on Spring Mountain (think ramen noodles x1000)
Firefly on Paradise (open and packed until 2am every night and there's a great sushi place right next door)
Sapporo on Flamingo (Tempenyaki)
Ra at the Fashion Show mall (this is a chain sushi restaurant so you may have had it before...also on the strip)
Yard House in Town Square (Town Square is about 2 miles south of MGM on Las Vegas Blvd)
Of course there are all the good chains too like Cheesecake Factory, PF Chang's, and Maggiano's. Cheesecake Factory is a bit of a drive from the strip.
Where can a guy find some good sushi in Vegas? I'm weary with it being a big tourist city that there is a lot of poor quality places (and guys selling it out of the trunk of their Honda Accord).
I read the whole thread and I can see noone out there flaunting how much they can spend on a meal... You might have been reading into things abit too much IMO.
When it comes to food I normally cook my own. I like to hit the odd restaurant with highly praised chefs because I want to see what they create and how it compares to what I myself do with food. If they give me something better then I myself can make then I can often determine some of the tricks they used to get their steak to sear that way, or the seasoning they used to make it have a certain flavor.
Going to a truly nice restaurant and getting a meal that costs $100 is not just about food, it is about the experience. At the same time that someone is eating in a fine restaurant another person is out there spending their $100 watching a Cirque du Solie. If a person enjoys spending the money on the meal and experience then why does that bug you so?
I wasted more money eating the Kady's ham steak which when it came out was leaking out the red food dye that they used to make it "look" more edible. I ate two bites of that oversalty fatty piece of meat and then paid my $15 or so bill and left. I spent more $/gram of food I actually consumed on that Kady's meal then I did at Delmonico given that I actually ate and enjoyed the meal at Delmonico's.
That said I also enjoy going out for a bowl of Vietnamese beef noodle soup for $10, I will eat a $15 meal at the Peppermill although I find the Peppermill overpriced many times, I make it a rule to hit IN & OUT Burger numerous times each time I am in Vegas because that is one awesome and cheap meal. My food budget is probably no more then the average person in the Riv, but I will spread it around differently then many people. I will often be very tight with my money and eat cheap, but when I want to have a great meal and experience a fancy restaurant I will do that.
There are some good chain restaurants in Vega$ but it is my opinion that while there you should each at a place you normally wouldn't or couldn't.
Another great restaurant off the strip is Michael's @ South Point. Yes it is expensive but you won't be disappointed.
Meat has been aged for thousands of years. The traditional way of aging beef was dry aged, hanging sides of the meat in a dry cold locker for a specific time period depending on the temperature and humidity control possible. Wet aging arose once people were able to vacume seal meat. Wet aging does not allow the moisture within the meat to leave the meat and the meat in essence ages along with the juices. This creates a very different taste to the beef that was not initially well recieved by the public when the transition took place, now wet aging is done to 99.99% of the beef as it does not allow for a decrease in weight and thus loss in revenue. People eventually got used to the wet aged taste and today most people have not even tried dry aged meat.
But beef was always aged. Meat in generally is aged. When I hunt deer we hang the deer and age the meat. If you kill an animal and cut off a slab of meat and cook it immediately you would realize fast why meat is actually aged. It not only tenderizes but it also gives the meat more flavor, and not in a small degree I might add. A well aged piece of meat with just salt and pepper seasoning will have a tremendous amount of flavor. If it is dry aged it will have a stronger flavor yet because the meat when it contracts due to moisture loss in effect condences the flavor. The salts, blood, all of these things are not evaporated, you lose pure water in evaporation and what is left is concentrated flavor enhancers. Dont age the meat at all? That would be seriously bland steak and it would also be a tougher piece of meat.
Steak is something of a passion of mine, that is why I like to check out how others do their steaks. I have studied alot on the history of meat and aging techniques. Aging is a key part of great meat and it has been for millenia.
If you ever get to Calgary there is a Italian place downtown that does a phenomenal beef Carpacio. Instead of ground the beef is in strips, marinated with course salt sprinked on it and capers.
Hey, thanks for the informative stuff on aging meat. I, like you, love a GREAT steak but didn't know the details behind it. For me, steaks fall into two categories; "tastes great" & "doesn't taste great", lol.
Eric >buys aged steaks at Whole Foods Market, for home
Since most here don't have meat lockers, try the following.
I read where one chef said to take a sirloin roast or siimilar, out of the plastic bag and wrap it in a towel and put it into the top of the frig where the air is circulating for a few days to weeks. During this time the towel will get moist and show color. Change the towel every couple of days.
When ready to eat, unwrap the roast and cut off a thin slice from each end and then cut the steaks to suit from the ends. Recover the roast and repeat.
I read where one chef said to take a sirloin roast or siimilar, out of the plastic bag and wrap it in a towel and put it into the top of the frig where the air is circulating for a few days to weeks. During this time the towel will get moist and show color. Change the towel every couple of days.
When ready to eat, unwrap the roast and cut off a thin slice from each end and then cut the steaks to suit from the ends. Recover the roast and repeat.
Good place to eat in Vegas
Binion's steak house atop the Casino is hard to beat for a quality "prime" teak at a reasonable price!
Binion's steak house atop the Casino is hard to beat for a quality "prime" teak at a reasonable price!
Juice where you at??????
Never had a bad meal at the Peppermill and we kinda lived there for a while Go hungry as the portions are huge. Billagio seafood buf was crap, but hey why would you expect good seafood in the desert?? Lot's of folk say the Rio is one of the best, going to try it this year.
Never found a good curry house in Vegas, any ideas?
Go hungry as the portions are huge. Billagio seafood buf was crap, but hey why would you expect good seafood in the desert?? Lot's of folk say the Rio is one of the best, going to try it this year. Never found a good curry house in Vegas, any ideas?
Have you tried the asian/chinese section of town about 20 blocks west of the strip close to Flamingo Road? I am pretty sure there must be some good curry around there. One chinese restaurant I go to around there has curry flavoured dishes but it is not Indian style curry. They have a ton of various asian style restaurants, stores, and services in that area of town, cool place to visit when sick of the strip.
Chinatown is on Spring Mountain.
Sam Woo BBQ is great for Chinese Roast Duck, Char Siu and other Cantonese food.
Harbor Palace Seafood is great for Dim Sum.
Pho Vietnam for ...Pho.
Kapit Bahay Fillipino Fast Food for ....Balut...just kidding.:wink:
http://www.lvchinatown.com/restaurant_index.htm