This year was a roller-coaster ride for wine. In the spring, many new records were set for the world’s finest and rarest, but as we came through the summer and into fall, it all came tumbling down. Although prices have dropped, they are still higher than they were a few years ago.
Food
Even if you didn’t know this eatery’s name, it wouldn’t take long to guess. The walls and chairs at The Grape are deep purple, the centerpiece is a wine bar serving 100 wines by the glass, and grapes come with many of the dishes.
The fireworks on the Strip are still free, but with all of the economizing being done out of prudence or necessity, it’s a good bet plenty of people will be ringing in 2009 at home tonight. And that most of those parents out there will be celebrating with their kids.
I’m probably a few hours early — depending on when you’re reading this — but I’m taking this opportunity to wish each and every one of you all the best in 2009.
DJ Bibingkahan Restaurant, 2680 S. Maryland Parkway, received 40 demerits Dec. 16. Violations included coconut milk and condensed milk not stored properly. GRADE: C
Beef may be the star at Carve in Eastside Cannery, 5255 Boulder Highway, but you don’t have to be a steak lover to eat there, says Mark Carrillo, the resort’s director of food and beverage.
The origins of the hot toddy have been traced to 18th century Scotland, where it no doubt was a source of warming comfort for those poor souls shivering in drafty houses on the windswept moors.
Caesars Asian Station at Cypress Street Marketplace, Caesars Palace, 3570 Las Vegas Blvd. South, received 17 demerits Dec. 8. Violations included raw products stored over ready-to-eat items. GRADE: B
Marble rye’s one of those beloved East Coast foods that is so difficult to find west of the Mississippi, but readers have several sources for Rosemary Nahay, who’s trying to find it.
Big Al’s Oyster Bar, bar area, The Orleans, 4500 W. Tropicana Ave., received 20 demerits Dec. 4. Violations included chemicals not stored properly. GRADE: B
Great, traditional steakhouses are a Las Vegas birthright. But valley meat-lovers lately have begun to appreciate some new twists on the classic martini/shrimp cocktail/T-bone/baked potato paradigm.
Ah, fresh mozzarella; there’s nothing like its delicate texture and nutty flavor. And this week readers tell Bob Daniels where to find it.
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