[Show as slideshow] Vincenzo Scarmiglia’s cheese and salumi platter at Sirio is so damn gouda, it’s put us on another cheesy binge. ELV and his staff cantal-p themselves sometimes. Perhaps you Camembert it, but …

[Show as slideshow] ELV learned something last weekend in Mesquite (Nevada, not France). He learned that the KCBS-sanctioned barbecue contests are taken very seriously by the contestants, the organization, and the multitude of judges…

On Thursday, Sept. 9, the Palazzo hosts a piece of heaven for foodies who happen to be in Las Vegas. It's their annual Epicurean Affair, held poolside, and featuring over 75 restaurants serving small plates and cocktails. Restaurants include…

[Show as slideshow] When Champion Gourmet closed last April (at about the same time as Paymon’s folded its tent downtown ), there was much gnashing of teeth and rending of garments over the latter, but nary a peep about losing the former. Guess which one represented the loss of a true …

[Show as slideshow] A few days ago, ELV was thinking about his first meal at the original Postrio, eighteen years ago, in San Francisco. He remembered how striking the food …

[Show as slideshow] North Main Street, about a quarter of a mile north of the Main Street Station Hotel and Casino, is not an area where most gringos often tread….especially after dark. Truth be told, we’re not sure anyone travels this forlorn strip of road populated by a few…

[Show as slideshow] The point of this post is not to review the food of a recent over-the-top meal at ALEX . The reason behind the posting of these tasty snaps has nothing to do with recipe or technique analysis. There will be…

[Show as slideshow] In kase you haven’t noticed, the American cheese revolution is in full swing, an established fact, and now as much a part of our culinary landscape as heirloom tomatoes and California cabernets. In less than three decades — roughly the time …

ELV note: The following was published this past Saturday in John Mariani’s The Virtual Gourmet online ‘zine. In satirical form, it pretty much captures the illiterate idiocy that permeates the way most guys under 40 think (or think they should think) about food and restaurants — …

[Show as slideshow] Take a  tiny space, formerly occupied by a failed “continental” restaurant, add an outdoor patio and some nice furnishings, spice it up with a wine bar, mix in some high…

Steak-stuffed sopaipilla ◄ Back Next ► Picture 1 of 1 Smothered in New Mexican red chile This seared steak stuffed smothered sopaipilla was satisfyingly substantial sufficient to send this sage of a scribacious sadogue singing praises to its salubriousness. That, and…

[Show as slideshow] Shuseki — almost directly across the street from Raku , and just a mile west of Ichiza on Spring Mountain Road, is never as busy as either of them. So it makes and good alternative when these two are packed to the rafters with Far East hipsters and lovers of small, pristine plates of Japanese …

[Show as slideshow] Shuseki — almost directly across the street from Raku , and just a mile west of Ichiza on Spring Mountain Road, is never as busy as either of them. So it makes and good alternative …

[Show as slideshow] ELV suddenly realized it’s been more than one week since his last Bad Italian Food Review , so, in order to make it up to his readers, he thought some interesting facts about Maggiano’s were in order before he gets all medieval on its hillbilly ass : > 28,608+ …