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Spring is in the air and K.C. Fazel, Executive Chef of the elegant TENDER Steak & Seafood at Luxor Hotel and Casino, has infused the restaurant’s menu with the freshest ingredients and flavors of the season to offer guests an unparalleled dining experience.

Fazel has enhanced each selection by introducing a host of new offerings, creating dishes that are made from the purest sources available. “Any recipe is only as good as the ingredients, and the most important part of my job is to find the best ingredients available,” said Fazel.

Fazel does what it takes to ensure this standard is being met, even if it takes going to Hawaii to meet the fishermen to confirm that the fish are going straight from the line to the ice then immediately delivered to the restaurant overnight. He also has gone to Alaska to visit a lamb farm to see that the animals graze freely and are naturally grass fed.

At TENDER, guests can be assured that they are enjoying a dining experience rich in quality; whether it is butter made from a dairy in Websterville, Vermont or honeycomb from Sonoma, Fazel has considered every detail. For his spring selections, the experienced chef has infused the freshest herbs and vegetables into his dishes, straight from farmers markets in Nevada and California. A few seasonal favorites include starters such as the Split Green Pea and Smoked Ham Hock Soup, made with crisp pancetta and braised Napa cabbage in addition to the Spinach and Arugula Salad comprised of organic spinach, wild arugula, feta cheese, toasted almonds and dried cranberries. Fazel also incorporated a few lighter selections to the Artisan Cheese Plate with the Grafton Village Cheddar and Pleasant Ridge Reserve Gruyere and complemented the selections with honeycomb, fresh honey dates, quince paste and cherry fig chutney, plus freshly-baked baguettes.

This spring and summer TENDER will feature Hawaiian Blue Prawns in Garden Vegetable Minestrone on black forbidden rice and Canadian Skuna Bay Salmon, pan-roasted and served on organic farro pilaf and Mediterranean succotash. To accompany the entrées, TENDER has introduced seasonal side dishes including braised Brussels sprouts stewed in an onion and garlic chicken broth and Sautéed Broccolini tossed in sweet chili sauce.

The elegant 12,000-square-foot restaurant features warm cherry wood walls and soft mood lighting for an upscale dining experience. Decorated with leather seating and antler-crusted chandeliers, the interior offers guests a luxurious ambiance combined with a classic and intimate feel. There is a main dining room, bar and lounge and two smaller private dining rooms for meetings, small parties and more, accommodating 15 to 30 guests, respectively.

About TENDER Steak & Seafood

TENDER Steak & Seafood, the American a la carte steak restaurant using small farm and seasonally produced ingredients, is located at Luxor Hotel and Casino. TENDER Steak & Seafood’s extensive wine list has won the “Wine Spectator Award of Excellence” in 2009, 2010 and 2011. Vast selections of wines are available as half bottles to provide optimal pairing options for guests. The classic décor embodies sophistication and the flavorful menu features main course entrées like the Certified Black Angus Omaha Beef, Maine Sea Scallops and Range-Fed Silver Farms Ribeye, all crafted by Executive Chef K.C. Fazel, who trained under Tom Colicchio. Rated as one of Las Vegas’ top steakhouses, the intimate venue is open daily for dinner from 5 p.m. until 11 p.m. with a cocktail and wine lounge open Sunday through Thursday from 4:30 p.m. until midnight and Friday and Saturday from 4:30 p.m. until 1 a.m. For reservations, guests may call 702.262.4852

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The wait is over as Gordon Ramsay Steak gives eager guests a peek of what delights await with three photos of signature dishes from the celebrated chef’s highly anticipated dinner menu. Gordon Ramsay Steak opened on Friday, May 11 inside Paris Las Vegas.

Roasted Beef Wellington: Glazed root vegetables, potato puree, red wine demi glace

Acclaimed chef and TV personality Gordon Ramsay brings his flair for exciting cuisine to Paris Las Vegas in one of the most anticipated restaurant openings of 2012. Gordon Ramsay Steak is a high-energy restaurant which playfully transports guests from the Paris resort to the London atmosphere via a unique Euro-tunnel-like entryway.

Yellow Fin Tuna: Tuna sauce, crispy shallots, pickled daikon and miner’s lettuce

Set in the heart of the Paris casino, the modern steakhouse will celebrate Chef Ramsay and the city of London while boasting a creative cocktail program in a lively bar and lounge area. Guests will enjoy mouth-watering steakhouse selections such as savory bone-in rib-eye and the classic Porterhouse. Signature Ramsay dishes ranging from the popular beef Wellington and fish and chips to numerous fresh seafood selections will be offered. The menu is dynamic, the space is one-of-a-kind and the experience is unforgettable.

Royal Long-bone Rib-eye Chop: Grilled 32 oz. prime steak

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While National Hamburger Month may not be a Federally recognized holiday, it certainly is one that is gaining notoriety amongst burger lovers. It’s suggested that each American consumes, on average, 3 hamburgers every week. With songs, movies, books and more dedicated to the amazing sandwich, it’s no wonder the American food staple seems to grow in popularity year after year. In honor of National Hamburger Month, Jimmy Buffett’s restaurants nationwide will be celebrating all things burger throughout the month of May.

Margaritaville will offer their guests an array of beefy May specials from weekly specialty burgers created by Margaritaville Chefs across the country to Facebook “Meat-Ups” inviting their Facebook fans to come in for unique offerings and giveaways. In addition to celebrating the beloved sandwich, Margaritaville will show its appreciation and support for US Servicemen and Women throughout May. Starting May 1st, Margaritaville will donate $1 for each specialty burger sold to the Wounded Warrior Amputee Softball Team. And on May 19th, in observance of “Armed Forces Day,” Margaritaville will donate $1 for EVERY burger and cheeseburger sold in its U.S. restaurants to the Wounded Warrior Project.

“This year, we thought let’s not just celebrate an American favorite, but also our favorite Americans, the servicemen and women who make it possible for us to enjoy this fun tradition.” says Margaritaville’s Tamara Baldanza.

THE SPECIALTY BURGERS:

Each Margaritaville restaurant submitted a new Specialty Burger recipe on Facebook where fans could go online and vote for the most delicious sounding burger. Out of the 14 chef submissions, 5 were chosen by Facebook fans with the voting ending on April 15th. Thousands of votes were cast and the five winning burgers will be featured across Margaritaville restaurants nationwide for one week during the month of May. The Specialty Burgers are:

The Mauna Loa Burger

Offered: May 7th – May 13th

From the Kitchen of Jimmy Buffett’s at the Beachcomber in Hawaii, the Mauna Loa Burger features two blackened 4 oz burgers smothered in Jack Cheese, Cajun Remoulade, pickled Jalapeno Rings, Pineapple-Mango Salsa and finally topped with Tomato and Lettuce on a toasted Sesame Seed Bun. Whether you’re coming or going, its Aloha.

The El Diablo Burger

Offered: May 14th – May 20th

From the Kitchen of Margaritaville Glendale the El Diablo Burger is a 7 oz burger topped with Tabasco Fried Onions, roasted Poblano Peppers, Monterey Jack Cheese, Sambal Olek Chili Paste, and Chipotle Ketchup with shredded Lettuce on a toasted Bun. It’s sinfully delicious.

The Deep South Burger

Offered: May 21st – May 27th

From the Kitchen of the Margaritaville Beach Hotel in Pensacola, the Deep South Burger features 7 oz of meat brushed with a sweet tea reduction and smothered with seared Peaches, Cheddar Cheese, fried Collard Greens and Chipotle Mayo all of which is served on a toasted Sesame Seed Bun. If you didn’t have a southern twang before the burger, you will afterwards.

The Burger Buffalo Chicken Burger

Offered: May 28th – June 3rd

From the Kitchen of Margaritaville Orlando, The Burger Buffalo Chicken Burger is a 7 oz burger topped with shredded Buffalo Chicken, Blue Cheese Dressing and topped with shredded Lettuce served on a toasted Bun. After this burger, you’ll know why the cow crossed the road.

WHERE:

All US Jimmy Buffett’s Margaritaville locations, LandShark Bar & Grill, Margaritaville Beach Hotel and Jimmy Buffett’s at the Beachcomber

WHEN: Now – June 3rd

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On Thursday, May 24, many of the best restaurants of Las Vegas will unite again poolside at The Palazzo Las Vegas for the Las Vegas Epicurean Affair. The event, sponsored by the Nevada Restaurant Association (NvRA), gives guests a taste of the gourmet offerings that have elevated the city to an international dining destination.

Hosted by The Palazzo, the Las Vegas Epicurean Affair promises a tantalizing evening of culinary splendor. Guests will savor samplings of cuisine and cocktails from prestigious restaurants and beverage purveyors in a luxurious poolside setting at The Palazzo for a palate pleasing event that is undoubtedly Las Vegas.

“We are excited to partner with NvRA for the third year in a row to host the Las Vegas Epicurean Affair,” said Sebastien Silvestri, vice president of food and beverage for The Palazzo and The Venetian. “This is an amazing culinary event poolside at The Palazzo and we welcome everyone to experience the amenities at both properties.”

“We are thrilled to showcase the incredible restaurants of the city, and are excited to feature new participants as well as returning signature favorites,” said NvRA President and CEO Katherine Jacobi. “The Pools at The Palazzo are the perfect backdrop for this exciting event.”

Past participants at the event have included Bradley Ogden, Carnevino, CUT by Wolfgang Puck, Delmonico Steakhouse, Restaurant Guy Savoy, Morels French Steakhouse & Bistro, STK, Nobu Las Vegas, Prime Steakhouse, Table 10, Valentino and many other illustrious restaurants throughout Las Vegas.

The Las Vegas Epicurean Affair is open to the public and will be held Thursday, May 24 from 7 to 10 p.m. at The Pools at The Palazzo. Tickets go on sale Wednesday, April 25 at LasVegasEpicureanAffair.com. General admission prices are $100 each and VIP tickets are available for $150 per person, granting early admission at 6 p.m. To complete the evening, private cabanas are also available for purchase. Proceeds from the event benefit NvRA’s educational and scholarship programs.

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With the opening, Gordon Ramsay brought his unique style and culinary flair to Las Vegas with the opening Gordon Ramsay Steak at Paris Las Vegas, marking the award-winning chef’s first restaurant in Las Vegas. Enjoy sights of the new restaurant and interview clips with Ramsay and others connected with the opening.

(Some parts of this video have sound. Some parts have no sound.)

With the opening, Gordon Ramsay brought his unique style and culinary
flair to Las Vegas with the opening Gordon Ramsay Steak at Paris Las
Vegas, marking the award-winning chef’s first restaurant in Las Vegas.
The two-level steakhouse welcomes guests through a “chunnel” entrance
and then immediately captures their attention with an eye-catching,
restaurant wide Union Jack ceiling mural and custom neon sculpture,
handsomely tailored servers and a menu which incorporates a modern
approach to the classic steakhouse selections.

“I wanted the space to be bold and innovative, and I imagined doing
something new with the steakhouse concept in Las Vegas. To achieve
that, we’ve put together an amazing team who together created a
contemporary, fresh and innovative menu,” says Chef Ramsay. “I am so
excited to be here in Las Vegas, share in the excitement of opening
day and start welcoming guests to my very first Vegas-based
restaurant.”

Additionally, Paris Las Vegas will be featured on Ramsay’s popular
kitchen series, HELL’S KITCHEN which will debut in a two-night season
premiere event on Monday, June 4 and Tuesday, June 5 (8:00-9:00 PM
ET/PT) on FOX. In this hit show, aspiring restaurateurs brave Ramsay
and his fiery command of the kitchen as he puts the competitors
through an intense culinary academy to prove they possess the right
combination of ingredients to win the life-changing grand prize. At
the conclusion of this season the grand prize will be a head chef
position working under Executive Chef Kevin Hee at Gordon Ramsay Steak
at Paris Las Vegas.

Ramsay’s vision for the restaurant is reflected in the dishes on the
modern steakhouse menu. Gordon Ramsay Steak showcases prime beef
dry-aged for a minimum of 28 days and cuts like the 32-ounce Royal
Long-bone Chop for two hand-selected by Pat LaFrieda as well as
American Kobe. With a nod to his British roots, Ramsay has expanded
on the traditional land and sea choices and developed a menu that is
both distinctive and creative:

§ British Ale Onion Soup made with Boddingtons Pub Ale,
caramelized onion broth and Welsh rarebit

§ Smoked Beef Tartare accented with lemon zest, red onion,
capers and Guinness-infused mustard seeds, served with Yokon Gold herb
chips

§ Colorado Lamb Chop complemented by flavors of Shepard’s Pie,
lamb meatballs, peas, carrots and potato puree

§ Calcanoon made with potato-cabbage croquettes and served
with red wine-braised cabbage

§ Sticky Toffee Pudding composed of sweet pudding cake, brown
sugar toffee and a brown butter ice cream

Guests will have the option to choose their libation choice with the
aid of an interactive iPad by ordering their drink directly from the
device. The iPad will contain details about each of the more than 325
labels represented on the wine list as well as photos and components
of the “Perfect Ten,” a collection of Gordon Ramsay Steak’s signature
cocktails:

§ HK Antioxidant: Veev Acai Liqueur, lemon, blueberries

§ Southside: Plymouth Gin, lime, mint, Perrier Jouet Champagne

§ English Garden: Hendricks Gin, lemon, basin, cucumber,
basil-infused rock candy, celery bitters

David Hoenemeyer, president of Paris Las Vegas welcomes Gordon Ramsay
to the resort: “When you walk into this restaurant, you know you have
arrived somewhere very different. It has real energy, and the design
is one-of-a-kind. Ramsay and his team truly created a steakhouse that
is memorable and delicious. I couldn’t be more excited to have Gordon
Ramsay Steak here at Paris.”

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Strip House’s Executive Chef John Schenk provides eight simple steps for achieving grilled perfection.

1. Make it Marbled
The best steaks for home grilling are perfectly marbled beef rib eye steaks or bone-in rib eye steaks (often called Cowboy Steaks). The marbling, flecks of fat shot through the meat, enhances the flavor of the steak while basting the meat to ensure a juicy end result.

2. Oil it
Use a canola/olive blended oil to coat the steak before seasoning it. By lightly coating the meat, you’ll get a quick sear, ensuring a juicier final product as well as greatly aiding the charring. Save expensive olive oils for salads, where their subtle flavors will shine brightest.

3. Season Simply
A well-marbled steak needs only coarsely ground black pepper and kosher salt to bring flavor perfection. It really is a case of the sum being greater than the parts. Be sure to season a bit more than you might regularly season a sautéed item, as some of the steak’s seasoning will be lost in the grilling process. You want to be sure to have enough on the steak to get the job done.

4. It’s All About Heat
High heat sears the cooking surface of the meat, allowing for the perfect combination of charred outside and juicy inside. Keep two sides of the grill hot and move the steak to the second hot spot if the first grilling area is aggressively flaming up. Dousing with water is a last resort; you want to keep the grill as hot as possible, while keeping safety in mind.

5. Don’t Flip Out
Flipping the steak too often can sabotage the charring of the meat and eliminate most of the seasoning on the steak. Don’t drag the steak over the grill when turning. Pick it up in one motion and place it back with the same motion.

6. Rest and Relax
Once you have achieved the desired temperature, remove the steak from the heat and allow it to rest for at least 5 minutes on a grate over a pan before cutting it. Make sure there is air all around the steak to stop the cooking process. The internal juices will redistribute throughout the steak, which will relax and become tender. Cutting it too soon will allow the juices to spill out turning a medium rare steak into a medium plus steak.

7. Sizzle and Salt
After the steak has rested, return it to the grill for about 30 seconds on each side just before serving to get a surface sizzle going. A little sprinkle of a grey sea salt on the steak allows for a gentle and focused re-seasoning of the steak.

8. Spread the Magic
With the above tips, you’ll quickly become known as a grill master. Buy a couple of steaks (make sure they are marbled), invite some friends over and impress them with your newly found grill skills. It’s up to you if you want to share your secrets.

Culinary mastermind John Schenk brings a wealth of knowledge and a menu full of flavor as executive chef of Strip House. In 1994, Schenk received Food and Wine Magazine’s “Best New Chef” award. His expertise has been featured multiple times on the Today Show as well as CBS Saturday Morning’s “Chef on a Shoe String,” FOX & Friends and was an original chef on the Food Network’s “Ready, Set, Cook.”

Strip House is open 5 – 11 p.m. Sunday – Thursday and 5 – 11:30 p.m.    Friday – Saturday.  For more information, or to make a reservation, please call 702.737.5200.

Recently recognized as the home of the “best steak” by Citysearch, the only steak house awarded four stars in Forbes Magazine’s All Star Eateries 2008, a “celebrity hot spot” by People.com and one of the top ten new restaurants in Las Vegas by Zagat’s Best of Las Vegas 2008, Strip House redefines the traditional steak house.  Renowned restaurateurs Peter, Penny and Mathew Glazier, along with Executive Chef John Schenk have created an atmosphere unlike any other in Las Vegas.  Located in Planet Hollywood Resort & Casino, the innovative menu is designed to excite all the senses with prime cuts of beef charred to perfection, signature side dishes, an extensive wine list and the famed 24-layer chocolate cake.

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Adam Richman, host of the Travel Channel’s Man v. Food: Nation, and the upcoming Adam Richman’s Best Sandwich in America, and Trybe Targeting, America’s premiere food enthusiast marketing agency representing over 700 food competitions, have teamed up to produce the inaugural World Food Championships in Las Vegas, the culinary and entertainment capital of the world.

“Every major professional sport features a world title competition to declare the best of the best,” stated Mike McCloud, President of Trybe Targeting. “This culinary showdown in Las Vegas will settle once and for all who is the best among amateur and professional chefs and cooks who compete each year in thousands of food competitions and contests across America.”

The World Food Championships will be held November 1 through November 4, 2012, at several major casino properties on the world-famous Las Vegas Boulevard. The four-day festival and competition will feature culinary champions squaring off for food supremacy in several food categories. Using a hybrid of sanctioned, celebrity and customized judging processes, The World Food Championships will identify winners in seven key categories of divisional competition, culminating in a Final Table face-off with Richman and other food experts presiding as the chief judges. Famous chefs, hometown cooks and professional competition teams, all armed with their best recipes, secret sauces and proprietary techniques, will battle until one champion in each food category is left standing. At stake are a world title and a prize purse of over $250,000.

“In a day and age when there are so many culinary competitions — ranging from contests of taste to those of technique — The World Food Championships will be the ultimate food competition,” said Richman. “It will be the biggest stage in the cooking competition world, where every beloved food from around the globe and everyone from professionals to amateur enthusiasts can come to take their shot at the title and prove that they have what it takes to be the best.”

As the event host, Richman will guide event participants and a general audience through each level of the competitive action, with Trybe Targeting officials offering a variety of tasting opportunities on site for fans who want to sample the world’s best competition food.

Centered at the height of action in the entertainment universe — the Las Vegas Strip — The World Food Championships divisional showdowns will take place at three major casino properties, with the Final Table competition being produced on November 4 in an open-air VIP arena and shot for a TV special.  The 2012 categories will feature classic American cuisine: bbq, chili, burgers, sandwiches, side dishes, a Champions Challenge featuring winners of online recipe contests, and a World Chef Challenge open to some of the best chefs in America’s greatest food cities. Rules and qualifying processes for each division will be announced April 30, 2012 at www.worldfoodchampionships.com . The casino host and public/competition schedules will be announced at the same web site on May 15, 2012.

“There’s never been a food competition of this breadth and magnitude,” commented McCloud. “With over 4,500 major food competitions and contests taking place across America each year, we know for a fact that food-centric challenges are one of our country’s fastest growing sports. This event will put champions on a world stage in a world-class setting. Someone — amateur or professional – will be leaving Vegas with a serious jackpot haul and the ultimate bragging rights as a World Food Champion!”

To get the latest updates and more information about the World Food Championships, please visit www.worldfoodchampionships.com

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Today internationally-renowned Chef Gordon Ramsay announced that Gordon Ramsay Steak, his first restaurant in Las Vegas, will open Friday, May 11 at Paris Las Vegas.  Gordon Ramsay Steak will offer guests a fresh, high-energy modern steakhouse environment that playfully transports guests from Paris to London.

“The space is bold and innovative, and we’ve put together a strong team who together created a contemporary and fresh menu,” says Chef Ramsay. “I can’t wait to open and start welcoming guests to my very first Vegas-based restaurant.”

David Hoenemeyer, president of Paris Las Vegas, looks forward to welcoming Gordon Ramsay to the resort: “I am incredibly pleased with the restaurant that Gordon Ramsay and his team have created at Gordon Ramsay Steak.  The space is one-of-a-kind in its design and energy; my mouth waters simply reading the menu.”

On the evening of May 11, Ramsay will participate in Vegas Uncork’d by Bon Appétit’s Grand Tasting where Gordon Ramsay Steak will serve small bites to thousands of guests from its newly fabricated booth, stylistically representative of the restaurant.  Attendees of the event will be treated to a selection of some of Ramsay’s traditional favorites such as the roasted beef Wellington served with potato puree and butter-glazed root vegetables, pan-seared Haddock with Irish potato broth and sticky toffee pudding.  This will be Chef Ramsay’s first year participating in the culinary event at Caesars Palace Garden of the Gods pool oasis.

Gordon Ramsay Steak’s menu, carried out by new Executive Chef Kevin Hee, who trained under Chef Ramsay, will showcase Ramsay’s interpretation of traditional American steakhouse dishes with a hint of modern flair intertwined with many contemporary classics.  The menu will change seasonally drawing on the best product available at the time giving visitors new tastes upon every return.  Diners can choose from starters either “From Sea” or “From Land” with dishes like butter-poached Maine lobster, fried oysters and smoked beef tartare with Guinness-infused mustard seeds.  Main courses offer a wide selection of grilled items such as a large range of Wagyu beef, various cuts of dry-aged steaks, veal, Kurobuta double pork chop and an assortment of seafood choices.

The menu will also celebrate the international Michelin-starred chef’s signature dishes by offering selections inspired by his most revered restaurants in England: fish and chips from The Narrow in London and pork belly accented with candied kumquat and braised Swiss chard from Bread Street Kitchen in London.

Jeffrey Frederick, vice president of food and beverage at Paris Las Vegas, has worked very closely with Gordon Ramsay in the development of this restaurant and testifies, “We have all put so much into this project and also had a lot of fun doing it.  I am just as excited about the details, like the shellfish presentation, as I am the steaks, which will clearly be the star.  I look forward to seeing Gordon Ramsay Steak in full stride.”

Gordon Ramsay Steak’s 7,500 square feet, by EDG Interior Architecture + Design, will seat 200 guests throughout the two-story dinning room, chef’s table, private dining rooms, bar and lounge.  Separated from the main dining room by the Euro-tunnel design, the lounge will be a truly distinct area from the restaurant.  It will have its own food menu offering smaller plates of guest favorites from the main dining room in addition to a menu of classically-inspired cocktails.  The wine list for both the dining room and lounge will contain more than 325 labels representing well-known and boutique vineyards around the world.  The beer list features 35 large format selections including Innis & Gunn Original Oak Aged Beer, the English-inspired Firestone Walker Union Jack IPA and, introduced into the United States from North Yorkshire, England for the first time ever in May 2012 – John Smith’s Ale.

Vegas Uncork’d presented by Bon Appétit spans May 10 -13. Limited tickets are still available for this spectacular series of culinary events by visiting: www.vegasuncorked.com.

Gordon Ramsay

Scottish by birth, Gordon Ramsay was raised in Stratford-upon-Avon, England. When an injury cut short his promising career in soccer, he went back to college where his dedication and natural talent led him to train with some of world’s leading chefs. In 1993, Ramsay became chef of Aubergine in London and within three years was awarded two Michelin stars. In 1998, at the age of 31, Ramsay opened his namesake restaurant, Restaurant Gordon Ramsay, which quickly received the most prestigious accolade in the culinary world – three Michelin stars. Ramsay is in the minority as one of only four chefs in the UK to maintain three stars. Now internationally-renowned and boasting 11 Michelin stars, Ramsay has opened a string of successful restaurants across the globe, from London to Los Angeles and Paris to Doha. Most recently, Ramsay opened Bread Street Kitchen in London’s City district. The Fat Cow will open this summer at The Grove in Los Angeles. Ramsay has become a star of the small screen internationally, with top rated U.S. shows airing worldwide including “Kitchen Nightmares”, “Hell’s Kitchen” and “MasterChef”, and an upcoming 4th series on Fox, “Hotel Hell”, as well as UK shows such as “Ramsay’s Best Restaurants” and “Gordon’s Great Escapes”.  He is also a published author boasting a number of books, many of which have become best sellers across the world, notably his autobiography, “Roasting in Hell’s Kitchen.” Ramsay currently resides with his wife and four children, dividing his time between Los Angeles and South London, along with their two bulldogs, Rumpole and Romeo.

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Taste your way through American history this National Burger Month at NOBHILL TAVERN at MGM Grand. Every week throughout May, NOBHILL will present a specially crafted burger inspired by early American train lines and the regions through which they traveled. Juicy eight ounce Kobe beef burger patties sandwiched between brioche buns, baked daily in-house and topped with the finest ingredients are sure to evoke warm nostalgic images of the culinary diversity of America’s past and present. The cozy atmosphere of NOBHILL, known for creating cuisine reminiscent of classic American tavern fare, combined with Executive Chef Michael Mina’s cutting-edge vision, provides an inviting ambiance to enjoy these delicious symbols of Americana.

Week 2: May 8-12

The Capital Limited – Transporting visitors to our nation’s capital is an important job and a burger created in honor of the Capital Limited must truly epitomize American cuisine. With a mixture of two of America’s most beloved condiments, mustard and mayonnaise, plus grilled Romaine lettuce and pickled red onions, this feast on a bun is a great representation of the passion for food felt in Washington, D.C.

Week 3: May 15-19

The Lake Shore Limited – Passengers on the Lake Shore Limited train line could visit three of the country’s best foodie cities; Chicago, New York and Boston. The burger by the same name captures the essence of all of these cities with strips of bacon, a fried egg and beer cheese sauce. The best part is, guests only need to make one stop.

Week 4: May 22-27

The California Zephyr – Coastal San Francisco is synonymous with fresh seafood and NOBHILL’s take on a California burger does not disappoint. The California Zephyr combines salmon tartare, fresh California avocado puree and fried shallots for a burger that travelers arriving from the Midwest would surely crave.

Week 5: May 28-31

The Sunset Limited – When heading from Louisiana to California, passengers travel through the Southwestern United States, home to some of the country’s best cattle ranches and Mexican-influenced cuisine. It’s fitting that the Southwest’s signature burger consists of a double helping of beef. In addition to the eight ounce. Kobe beef  patty, it’s topped with beef short rib chili, New Mexican green chile and Cotija cheese.

WHEN:          Throughout May

Tuesday – Thursday: 5:30 p.m. – 10 p.m.

Friday – Saturday: 5 p.m. – 10 p.m.

Closed: Sunday and Monday

COST:             $20 each includes a generous helping of delectable fries

WHERE:        NOBHILL TAVERN by Michael Mina
MGM Grand
3799 Las Vegas Blvd S

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This August, Forbes and Michelin-decorated Chef Masa Takayama will introduce the first teppan concept to his extraordinary culinary repertoire. Tetsu, located at ARIA Resort & Casino, will be an intimate and interactive dining experience, offering guests the first taste of Chef Masa’s passion for fine Japanese grilling.

Located inside Masa’s famed Japanese restaurant, barMASA, Tetsu will replace Shaboo, which closes April 28. The exclusive venue will feature four blackjack-style tables and two communal teppan grill tables seating 20 and 19, respectively. Highly skilled teppanyaki chefs will oversee the evening’s culinary entertainment – prepping, cooking and plating orders specific to each guest’s request. A produce table will serve as the room’s centerpiece, displaying the finest quality meats, seafood and vegetables, and will allow guests the opportunity to hand select the proteins of their entrée, specifying the exact cut, portion size and preparation style they desire.

“ARIA is a leader in the evolution of the Las Vegas culinary scene, now a recognized contender as one of the world’s top epicurean destinations,” said CityCenter President and COO Bill McBeath. “With Tetsu, we continue to set the pace by offering guests a brand new, exclusive concept from Masa Takayama, arguably the world’s most celebrated Japanese chef.”

Tetsu Executive Chef/Creator Masa Takayama said, “With a passion for the finest-sourced ingredients, I have always been intrigued by the sizzling vegetables, meat and seafood prepared on a teppan grill. The act of choosing your ingredients and interacting with the chef as he prepares them elevates the conventional dinner – creating memories – which is how food is meant to be experienced.”

The teppan grill menu allows guests to try a variety of offerings at smaller portions and reasonable prices such as the Toro Tartare with Caviar, Wagyu Beef Steak Tartare and Pacific Lobster Sashimi Ceviche in addition to Tataki selections. Tataki, meaning to “pound,” is a traditional manner of preparing fish and meat so they better absorb other flavors, therefore enhancing the protein in the dish. The cuts are briefly seared over a hot pan, marinated in vinegar, sliced thin and seasoned with ginger. Tetsu’s tataki offerings will differentiate the restaurant with the finest culinary creations, such as the Wagyu Ribeye, and Filet Mignon-Soy Vinaigrette.

Main course offerings include prime cuts of beef such as Center Cut Lamb Chop and Filet Mignon. Seafood and steak also will delight guests with the incredibly fresh ingredients for which Masa is renowned, such as Butterflied Scottish Langoustine, Mediterranean Turbot and decadent Fatty Tuna. Side accompaniments including Kobe Garlic Fried Rice, Yakisoba Noodles and Seafood Udon will complement the main course. Completing the meal are unexpected and refreshing desserts such as Masa’s famous Truffle Ice Cream, Grapefruit Granite and Yuzu Sorbet.

Tetsu’s hours of operation will be Wednesday through Sunday 5 p.m. – 11 p.m. Guests enter Tetsu through barMASA, located adjacent to the stunning ARIA lobby. For more information or to make reservations, call 702.590.7111

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