I went to Vegas last weekend.  Even though I was there for less than 48 hours, I ate a ton of yummy food and had a lot of fun (except Sunday morning…we’ll get to that later).

Post-arrival midnight snack meal at the Oyster Bar in Palace Station.  Slightly depressing casino, awesome pan roast (seafood in a lobster bisque-style sauce, served with rice).  Hits the spot at 2am.

Saturday morning brunch at Bouchon.  Complimentary financiers near the entrance.

Beignets coated in cinnamon and sugar

Chicken & (savory!) waffles

Bouchon’s famous Croque Madame, impenetrable mound of fries

Corned beef hash with poached eggs.  It was good, but Thomas Keller has nothing on Shyrl’s in West Lebanon, NH.

In the afternoon, four of us drove out to Red Rock.

For once, I am the same height as Annie.

Color-blocking exists in nature too!  These rocks don’t even know how fashionable they are right now.

There was a group of people who were obsessed with taking pictures in front of this tree.  We thought we’d do the same, but hang from it.


We were dusty and dirty after Red Rock.  Thankfully, Trattoria Nakamura-Ya didn’t care.  We started with a hamachi salad.

A clever spin on escargot using tiny mussels.

Fried chicken

Pasta with mullet roe.  Yum.

Pasta in a uni tomato cream sauce.  Have I ever mentioned how much I love uni pasta?  No?  Well, stay tuned.  The best one I’ve ever had was in 2009 at a restaurant in Portland, Maine, and I’m going to try making it sometime.

We went to XS at the Encore on Saturday night.  It’s gorgeous by the pool.

And nice on the inside as well.  I like clubs that are spacious.

This shot…I’d already had a few other drinks/shots, but I drank half of this and it was the nail in the coffin.  The five videos I found on my iPhone the next day pretty much sum up the rest of the night.  And let’s just say that Sunday morning was not a pleasant time to be me.

P.S.  I know there’s been a paucity of recipe posts lately.  It’s due to a combination of being busy at work, busy on the weekends, and not being particularly inspired by anything I’ve seen lately.  I’m afraid work might be about to blow up again, but I’m going to do my best to do a recipe post soon.


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