Elizabeth Blau Appearing on CNBC’s Restaurant Startup

CNBC has announced its popular series, Restaurant Startup, a show that brings two teams of restaurateurs, who pitch their idea to a group of investors, will be including primo Las Vegas restaurateur Elizabeth Blau on its panel in three episodes of its 2016 season. Elizabeth is co-owner of Honey Salt, Made LV, Andiron Steak & Sea and Buddy V’s, and is widely credited with helping to transform Las Vegas into a world-class culinary destination as she helped design several of the restaurants at Bellagio and Wynn when both resorts first opened. Also, a regular member on the panel is Joe Bastianich, who co-owns several Vegas restaurants at The Venetian including Carnevino and B&B. The program will air on Wednesdays beginning January 6 at 10 p.m. ET/PT.

Chef Labadie Unveils
New Menu at Searsucker

Since Searsucker opened at Caesars Palace in April, Chef Jean Paul Labadie has been wowing us with his adroit mastery of creating beautiful dishes with a mix of ingredients not always seen together. Now he’s gone even further, with a menu comprised of 70% of new items, and is allowing his Puerto Rican heritage to come out, with several items containing healthful ingredients, noticeable spice and some preparations commonly found in the Caribbean island. The new items include Shrimp Ceviche & Coriander Toast with agua chili, cucumber and pickled banana; Scallops with plantains, piquillo peppers, duck confit and rum glaze; and Shrimp Scampi with spaghetti squash, garlic and lemon. Two rather unique dishes are: Tomato, Burrata & Olive—a bruchetta that you build yourself, with ingredients served separately from the bread, so it doesn’t have a chance to get soggy; and Fish & Chips made with Brazilian sea bass yes, really!, which is served with a breaded and fried carcass of the fish, allowing you to pick it clean just as they would in the islands. A new dessert is the PB&J—profiteroles with berry gelee and peanut butter gelato. In addition to the menu upgrades which is unique, different from other Searsucker locations, the restaurant invested $15,000 in new plates and serving boards.