2006 September | MyCarlady.com

September 30, 2006 by mycarlady

Did I mention I love seafood and sushi? Getting fresh fish can be a challenge in land-locked Las Vegas but the restaurants in luxury hotels have found price is no object for their well-heeled clientele. Japengo is no different. Hidden on the lower level overlooking the lake, this Asian influenced eatery is packed with resort guests and locals in the know. The fish is flown in daily, prepared on the spot and delivered to your table with style and elegance. When you see the plate, your taste buds amp up another notch and you won’t be disappointed. For starters try the
Tiger Prawn & Asparagus, Day Scallops and east-west Ravioli. ($13-14)

Our entrees of Mahi-Mahi (28) and ponzu glazed Wild Salmon (24) were accompanied by large portions of pacific rimmed fried rice and pancit noodles. From the sushi bar came unusual combinations of maguri, eel and spice tinged sashimi delivered on a smoking platter (a dry ice fixture) trimmed with herbs. The staff will gladly pair a Sake’ with your dish. My next visit is reserved for the Kobe Short ribs and BBQ duck I couldn’t fit in this trip. Leave room for the chefs’ special dessert or a fresh fruit ensemble.

The meal was $65.PP before tip and wine.

Reservations are recommended.

Category: CARS

Zefferino Ristorante – Venetian Grand Canal Shoppes

by mycarlady

Zefferino Ristorante: Grand Canal Shoppes of the Venetian.

Executive Chef Francesco Schintu, Las Vegas Italian Chef of the Year 2005, goes out of his way to change the menu with seasonal specialties from the various regions of Italy. Destined to become “the” hot spot for authentic native Italian cuisine, Schintu imports ingrediants to keep the recipes true to their origins. Having studied under Gian Paolo Belloni, the master of the original Zefferino in Genova, Italy, he is one of the most knowledgeable chefs in the Las Vegas, with an extensive appreciation for wine and food pairings. Currently traveling back and forth to Italy to complete his MASTER CHEF certification (think MBA from HARVARD for chefs) Francesco continues his dailyresponsibilities at Zefferino’s Las Vegas while assisting Zefferino’s New York City.

I have enjoyed every dish I’ve ever eaten at Zefferino’s but my most recent visit topped them all. I let him loose to surprise our table with a small plates tasting, begging him to stop after four dishes, hoping to leave room for a morsel of dessert.

Our first course was a grilled Escolar (fish) appetizer basted with a touch of red wine vinegar, pine nuts and sauteed onions, (14) followed by a nifty triangle of Mozzarella cheese fried to a golden color and accented with basil and the slightest hint of anchovy. (12) The house Chardonnay “Frattorio Azzolino” (35) paired perfectly with these two dishes, offering a clean finish without being too dry. Our third arrival was homemade eggplant stuffed pasta garnished with raisins, picorro cheese and pine nuts that brought out a light citrus flavor in the wine. (15) Chef’s pasta dishes are amazing: cocoa Pappardelle (32), homemade Pasta filled with Veal and Parmesan (27), Rosemary ravioli and Risotto parmigiana (32).

Unlike most tasting menus, this was not a spoonful of this or a bite and a half of that, Chef Schintu takes great pains to deliver a true tastings or tapas size portion. The service staff is quick to explain the components of each dish, its preparation and origins. The gondoleer’s melodies create a unique ambiance that transports you back to Venice as look out from the window tables.

As our belts begged forgiveness, the fourth course presented a Gorgonzola-glazed medallion of filet mignon on sauteed spinach that melted in our mouths.(25) The cheese gave just the right bite to offset the sauteed greens and aged beef. This filet is just one of many chef’s specialities entrées to choose among the pan crusted sea bass, lobster, clams, scallops and mussels Aragosta, (58). The wine worked well with every dish, a triumph for the sommelier when dealing with such a varied selection.

Protesting we had no room for dessert, Chef insisted on teasing our table with a cheese board displaying his knowledge of curd from around the globe. Pecorino, Asaigo, Montasio and a variety of goat and Blue cheeses paired with marmalade of red cabbage, tomato, orange spice and fresh blueberries, green grapes or strawberries to name a few. (25) Well known for my chocolate addiction, chef slipped a few traditional Italian cookies under my nose before we left the table.

Total bill including wine (125 pp) If you can’t make dinner try the amazing Sunday brunch (45), reservations are required.

Sarah Lee Marks is the author of Reservations Required, Culinary Secrets of Las Vegas’ Celebrity chefs.