[Show as slideshow] ELV, being on the far side of fifty, doesn’t know exactly what the term “keeping it real” means. Does it mean staying true to oneself? To your roots? To your metier ? Is it maintaining your…

Payard’s tomato mozzarella salad Photo: Beverly Poppe If this place was easier to find, it would have a line out the door all day long. As it is, you can stand directly in front of the pâtisserie portion of the operation and …

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[Show as slideshow] The only problem with the $10, three course lunch at Opus Too in the International Culinary School in Henderson is only two more days are available to dine there (next Tuesday and Wednesday) before it closes for a break. It will then re-open on July 15th. If you …

[Show as slideshow] The only problem with the $10, three course lunch at Opus Too in the International Culinary School in Henderson is only two more days are available to dine there (next Tuesday and Wednesday) before it closes for a break. It will then re-open on July 15th…

ELV in the throes of his addiction with two of his favorite dealers.* Note: ELV has a book in him that will probably never be finished or published. Here is one of the chapters. “Hi ELV!” is how all those twelve-step programs start, and then they sink into one maudlin account after…

[Show as slideshow] On a recent rainy day, ELV decided to while away his time on the almost-never-empty patio of Mon Ami Gabi , with a bottle of Alsatian white wine, some onion soup, a …

[Show as slideshow] On a recent rainy day, ELV decided to while away his time on the almost-never-empty patio of Mon Ami Gabi , with a bottle of Alsatian white wine, some onion soup…

[Show as slideshow] Pierre Gagnaire’s food can be, by turns, exhilarating, awesome, drop-your-fork-delicious, befuddling and infuriating. And that’s just a single appetizer. Be prepared for all of those emotions …

Tonight we hit Twist by Pierre Gagnaire , for the first of many visits. Just thought you’d like to know.

[Show as slideshow] With a ground level view of the best tourist parade this town has to offer, Mon Ami Gabi also brings forth superior bistro fare practically 24/7. With dishes like house-smoked salmon. And trout Grenobloise (with lemon, capers and…

Once again, Eating Las Vegas has beaten the New York Times to the punch. In case you missed it, or don’t subscribe to the Times, click here to read today’s article on Pierre Gagnaire’s opening in Vegas. And click here …

[Show as slideshow] After a gastronomic debacle on his birthday (proving to us, once again, that if it’s top shelf eats you’re seeking, The Strip is where you should…

[Show as slideshow] We at ELV like to go to extremes. So a red hot in the morning, followed by the world’s greatest ham at night, is right in our wheelhouse. Of course, man does not live by Jamon Iberico de pata…