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Feast The Empire: Dishes We Love

Yellow Tail at Nobu Restaurant

Yellow Tail at Nobu Restaurant. Photo courtesy of Caesars Entertainment.

CHEF NOBU MATSUHISA
NOBU RESTAURANT & LOUNGE, CAESARS PALACE

Chef Nobu Matsuhisa’s first visit to a sushi restaurant in Japan led to a career and an empire of restaurants and hotels around the world. “You know how kids dream of being soccer players or actors? Well, my dream was to be a sushi chef,” Matsuhisa says. His globally famous Yellowtail with Jalapeño is often imitated, but never duplicated. Sample it for yourself at Nobu Restaurant & Lounge at Caesars Palace. And while you’re there feasting on sushi and his many Japanese-Peruvian dishes, raise a glass in celebration of the chef’s fifth anniversary of the opening of his Caesars Palace restaurant and Nobu Hotel.

“MY DREAM WAS TO BE A SUSHI CHEF.”
—Nobu Matsuhisa

Rao's Famous Lemon Chicken

Rao’s famous lemon chicken. Photo courtesy of Caesars Entertainment.

FRANK PELLEGRINO, JR.
RAO’S, CAESARS PALACE

Rao’s family traditions run deep. And so do the recipes. The original New York restaurant made its debut in 1896. The Caesars Palace location, which opened in 2006, pays homage to the East Harlem 10-table restaurant with two replica Rao’s rooms. And the dishes that Frank Pellegrino, Jr., and his team serve—like Uncle Vincent’s Lemon Chicken and the traditional Rao’s meatballs—use family recipes that date back several generations.

“THE MISSION IS TO MAKE PEOPLE HAPPY AND MAKE THEM FEEL AT HOME.”
—Frank Pellegrino, Jr.

Beef Wellington by Gordon Ramsay

Gordon Ramsay’s Beef Wellington. Photo courtesy of Caesars Entertainment.

CHEF GORDON RAMSAY
GORDON RAMSAY STEAK, PARIS LAS VEGAS
GORDON RAMSAY PUB & GRILL, CAESARS PALACE
GORDON RAMSAY BURGER, PLANET HOLLYWOOD RESORT & CASINO
GORDON RAMSAY FISH & CHIPS, THE LINQ PROMENADE
GORDON RAMSAY HELL’S KITCHEN, CAESARS PALACE

If you’re a fan of the Hell’s Kitchen television series, you’ve seen contestants attempt to replicate one of Gordon Ramsay’s signature dishes with varying results. Luckily, Ramsay’s team is expertly cooking and serving his famous Beef Wellington at Gordon Ramsay HELL’S KITCHEN at Caesars Palace and Gordon Ramsay Steak at Paris Las Vegas. The specialty dish sometimes makes appearances on the menu at Gordon Ramsay Pub & Grill at Caesars Palace. But if you’re more in the mood for a quick bite, try Gordon Ramsay Burger at Planet Hollywood Resort & Casino or Gordon Ramsay Fish & Chips on The LINQ Promenade.

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Guy Fieri's Bloody Mary

Guy Fieri’s Bloody Mary. Photo courtesy of Caesars Entertainment.

CHEF GUY FIERI
GUY FIERI’S VEGAS KITCHEN & BAR, THE LINQ HOTEL & CASINO
GUY FIERI’S EL BURRO BORRACHO, RIO ALL-SUITE HOTEL & CASINO

Long before he became a television host with shows like Diners, Drive-Ins and Dives, 10-year-old Guy Fieri was operating a pretzel cart in California. He’s graduated from pretzels (and holds a degree from the University of Nevada, Las Vegas) and now serves American comfort food with a Fieri twist. Take his version of the Bloody Mary at Guy Fieri’s Vegas Kitchen & Bar. It can be customized with veggies or topped with candied bacon, chicken-apple sausage, pepperoni or shrimp. “This is exactly what you need after a rough night in Vegas,” Fieri says. His margaritas at Guy Fieri’s El Burro Borracho are equally unique.

Antipasti Platter at Giada

Antipasti Platter at GIADA inside The Cromwell. Photo courtesy of Caesars Entertainment.

CHEF GIADA DE LAURENTIIS
GIADA, THE CROMWELL
PRONTO BY GIADA, CAESARS PALACE

While Giada De Laurentiis swore she would not follow in her Oscar-award-winning grandfather’s footsteps and end up in show business, she still found herself on the Food Network. “I ran, but I couldn’t hide,” she says. Today, she’s serving California-style Italian cuisine like her show-starting Antipasti Platter at GIADA inside The Cromwell. Similar antipasti plates—formaggi or salumi boards—are available at Pronto by Giada at Caesars Palace where you can order it at the bar with one of the restaurant’s more than 40 glasses of wine. Be sure to grab a bag of her lemon-ricotta cookies as you leave.

“I EAT A LITTLE BIT OF EVERYTHING AND NOT A LOT OF ANYTHING.”
—Giada De Laurentiis

Old Homestead Seafood Platter

Old Homestead Seafood Platter. Photo courtesy of Caesars Entertainment.

GREG AND MARC SHERRY
OLD HOMESTEAD STEAKHOUSE, CAESARS PALACE

Brothers Greg and Marc Sherry grew up in the beef business, working alongside their grandfather at Old Homestead Steakhouse in New York’s Meatpacking District. This year marks the legendary restaurant’s 150-year anniversary. And while the Caesars Palace location is a relative baby in comparison— having opened in 2011—the menu still boasts Old Homestead favorites like the 24-ounce Gotham Rib Eye Steak on the Bone, colossal crab cakes and the Old Homestead Seafood Platter. It includes Maine lobster, king-crab legs, large shrimp, and East and West Coast oysters.

Bobby Flay's Ancho Chile-Honey Glazed Salmon

Bobby Flay’s Ancho Chile-Honey Glazed Salmon. Photo courtesy of Caesars Entertainment.

CHEF BOBBY FLAY
MESA GRILL, CAESARS PALACE

Bobby Flay credits New York restaurateur Jonathan Waxman with opening his eyes, and taste buds, to cuisine from the American Southwest. “I fell in love with those flavors and ingredients, and I decided to hone my focus,” Flay says. He opened his first restaurant, Mesa Grill, in New York in 1991 and brought the concept to Caesars Palace in 2004. And while Flay and his kitchen team are constantly changing the menu seasonally, there is one staple worth seeking out—the Ancho Chile-Honey Glazed Salmon with a spicy black-bean sauce, tomatillos and a roasted jalapeño crema.

“I LOVE THE CULTURE OF GRILLING. IT CREATES AN ATMOSPHERE THAT IS FESTIVE BUT CASUAL.”
—Bobby Flay

Martorano's Meatball Salad

Martorano’s Meatball Salad. Photo courtesy of Caesars Entertainment.

STEVE MARTORANO
MARTORANO’S, PARIS LAS VEGAS

Steve Martorano recalls being laughed at when he started selling sandwiches door-to-door in his south Philadelphia neighborhood. Who’s laughing now? Martorano’s reliance on family recipes and his focus on creating a fun atmosphere (mob movies play on televisions and deejays spin tunes) have led to his monstrous success. His macaroni dishes—don’t call it pasta—are cooked to order and arrive perfectly al dente, while his eggplant stack and Meatball Salad have gained a cult following. “I’m just trying to keep a tradition going and show how Italians eat,” he says.

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