Best of the Best
Cafe Hollywood, a fun throwback color boutique from the 60s with a brand new design, has replaced Planet Dailies inside Planet Hollywood Casino. Dailies had a ceiling “flood” so voila, a new restaurant concept occurred. Some of the menu items are the same, but with many more added. From Florentine Benedict for breakfast, or the California pig or egg white omelet, fruit/yogurt and granola, or croissant French toast, to country fried steak or a breakfast burrito, Hollywood has it all. There are 15 appetizers on the lunch menu alone. The citrus kale salad is fresh and appealing along with a chicken and avocado sandwich. The burgers are cooked to perfection, or try Singapore noodles, black pepper tenderloin, or the kung pao trio if you are in the Asian mood. Lots of different pastas and specialties of black & bleu NY strip steak, to a mouth-watering rib-eye. Plenty of grilled veggies, to include portobello mushrooms, tomatoes on the vine or sides of cilantro or jasmine rice, or asparagus or broccoli.
Up late at night? They start all over again with eggs and omelets and burgers. My favorite host in town, Jeremy Coleman, heads up this new venue along with all the Buca’s in town. Executive Chef Gary Mitner and General Manager Sebastian Buquoy are warm, experienced and happy to take care of any requests. Open twenty-four hours, right by the escalator heading upstairs inside the casino. They also have a private room that can host up to 75, where I am putting on a luncheon in January.
North Italia has opened at Rampart Commons at Ft. Apache and Rampart in Summerlin and is the first to open in Nevada. North Italia redefines scratch daily entrees, like pizzas, pastas and more. Signature dishes include prosciutto bruschetta with crescenza cheese grilled with asparagus and truffles; the pig pizza with spicy pepperoni, soppressata and Italian sausage; and seasonal vegetable salad in the winter months with butternut squash, brussels sprouts, cauliflower, kale, radicchio, pecorino, farro, pistachio and vinaigrette. Seven thousand square feet with open and air atmosphere greets a diner. Along with the bar, North Italia can host up to 254 guests, including 95 on the patio. This is the 12th North Italia in the U.S. belonging to the Fox Restaurant Concept’s collection. Open seven days a week, weekday lunch is 11-4, brunch Sat. and Sun. 10-4, dinner Sunday to Thursday 4-10, and Friday and Sat 4-11. 702-507-0927.
Another Shake Shack has opened in the North Premium Outlet mall. Popping up all over town, Shake Shack locations are growing strong. Known for their burgers, fries and malts, there is usually a long waiting line. The last new location at The District has been a great hit. They are known for their antibiotic-free Angus beef burgers, chicken burgers with no added hormones, flat-top dogs and fresh-made frozen custard, along with beer, wine and more.
Here’s a few of their custards to think about: Shack Attack (chocolate custard, fudge sauce, chocolate truffle cookie dough), Mast Brothers Shake Shack (dark chocolate chunks, topped with chocolate sprinkles), Coffee Toffee (vanilla custard, coffee marshmallow sauce, chocolate toffee and chocolate sprinkles) and Pie Oh My (vanilla custard and slice of four & twenty blackbirds seasonal pie).
Shake Shack’s has a commitment to green architecture and eco-friendly construction, so this location was constructed with recycled and sustainable materials. Booths are made from lumber certified by the Forest Stewardship Council, and table tops are made from reclaimed bowling alley lanes. There are now 90 locations in 19 states along with 50 international locations. shakeshack.com | facebook.com/shakeshack | @shakeshack
RM Seafood at Mandalay Bay is a longtime staple in Las Vegas. With its long bar, plenty of seating and extensive menu, RM Seafood, owned by Chef Rick Moonen, hosted a few of us month. It was Rodeo Week, so the menu was quite a bit different. We had buckets of bread filling with hot clam chowder, a delicious mac’ n cheese, poor boy sandwiches right from New Orleans and buckets of beer. Our servers came around in short shorts and big cowboy hats. Located right at the escalator heading up to the mall, it’s easy to get to. Chef was personable to everyone and we were all happy to say hello to everyone.