MARIANI’S

Virtual Gourmet


  February 23,  2020                                                                                            NEWSLETTER



Founded in 1996 

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IN THIS ISSUE
EATING AROUND TUCSON
By John Mariani

NEW YORK CORNER
GOTHAM

By John Mariani


NOTES FROM THE WINE CELLAR
A WEAK WORLD MARKET FOR WINE MEANS
 GREAT VALUES FOR CONSUMERS

By John Mariani





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EATING AROUND TUCSON
By John Mariani


HACIENDA DEL SOL, Tucson

     Quite frankly I was puzzled when UNESCO—not exactly a reliable restaurant guide—declared Tucson a “World City of Gastronomy.” You could always get good Mexican food in the city (and El Charro, opened in 1922, is said to be the birthplace of the chimichanga), and there were always good diners and breakfast places around town. But Tucson’s come a long way in a short time with regard to its restaurant scene. Based on a recent trip, here are some of the best in town.

THE GRILL AT HACIENDA DEL SOL
5501 North Hacienda Del Sol Road
520-529-3500

    One of the pioneers of fine dining in Tucson is the historic Hacienda del Sol (now included in the National Registry of Historic Places in America and a member of Historic Hotels of America), set against the Santa Catalina Mountain Range. Opened in 1929 by John and Helen Murphey and done in early Moorish architecture as a "home away from home" ranch school for the daughters of affluent families with names like Vanderbilt, Pillsbury, Westinghouse and Campbell, it was converted in 1944 into a guest ranch whose clientele included Hollywood stars like Spencer Tracy, Katharine Hepburn, John Wayne and Clark Gable. It also served as a retreat for Howard Hughes, who owned a missile plant nearby.
    The Hacienda’s fame and structure eventually deteriorated, but in 1995 a group of Tucson investors began restoring the property, opening the Grill restaurant two years later. Today the resort has its luster back, and I found its reclusive location and stunning panorama of the desert and mountains uniquely beautiful, with guest rooms spread out around the original building, whose walls are hung with photos from the days when it was a ranch for rich girls.
    The harmony of the overall design extends to the beautifully lighted Grill, with a free-of-charge panorama of stunning Tucson sunsets. Executive Chef Bruce Yim, originally from San Francisco, has a long résumé of notable positions—Philadelphia’s Café Royal, Washington’s Le Pavilion, NYC’s ‘21’ Club and Venice’s Harry’s Bar. He returned stateside to work for Wolfgang Puck’s Postrio, then on to Sweet Basil in Vail, Colorado, finally landing at the Grill.
    There is an old-fashioned spirit in dishes that Yim gives considerable international flair, as with his rack of lamb seasoned with Indian spices and served with a goat’s cheese vinaigrette, eggplant chips and mint curry risotto ($45).  Simpler but satisfying is his tomato and basil soup with Parmesan cheese ($10) and a baby beet and Mejdool date salad with an orange-lemon vinaigrette ($16). My favorite main course was succulent roasted masala chicken with tomato sauce, green beans and charred onion rice ($28), where all elements combined impeccably; not so with gnocchi overwhelmed by a pistachio pesto with roasted red pepper tomato sauce, cauliflower and mushrooms ($28).
    For dessert there’s a fine cheesecake and a chocolate ganache, both $10.
    The wine list is one of the finest in the state, with more than 800 selections.

Open for breakfast and lunch Mon.-Sat; for dinner nightly.

 

PENCA
50 East Broadway Boulevard

520-203-7681

Penca is located in a old downtown butcher shop restored by owners Patricia and Ron Schwabe in 2013, and today it’s one of the city’s premier restaurants, serving both traditional and modern Mexican cuisine via Executive Chef David Solorzano, who was raised in Mexico and has worked in the kitchens of well-known Southwestern chefs like Janos Wilder and Vincent Guérithault.  Beverage Director Bryan Eichhorst has amassed an impressive selection of agave spirits from all over Mexico.

    The space was once a garage—the floors are still uneven—and the high ceilings and rough-hewn materials of brick and wood give Penca a dramatic appeal, but it’s a very friendly, unpretentious place, despite Solorzano’s ambitious menu, which he calls “Mexico City Cuisine.” This translates as food that is a lot more sophisticated and colorful than found elsewhere in Tucson’s Mexican restaurants. You don’t find items like tuétano of roasted split bone marrow with herbed oil in flour tortillas ($10) all over town. His chicken posole soup ($6/$8) is traditional but has more complexity than so many others, and his ceviche of citrus-cured seafood, seasonal vegetables and tortilla chips ($10) gains real pop from assertive chilies in the mix.

     His taco with short ribs and salsa bandeira ($12) was outstanding and intensely flavorful. Sangria is available by the glass ($5) or in jars ($20).

 

Open daily for lunch and dinner.





 

BARRIO BREAD
18 Eastbourne Avenue
520-327-1292

 

    Phoenix-born Don Guerra (left) took a slight turn away from studying anthropology at the University of Arizona to baking—after all, what is more basic to anthropology than people’s baking culture? At first he opened the Village Baker in Flagstaff and another in Portland, then returned to school to complete a degree in education, teaching grade school for seven years. But apparently he never really got the aroma of baking bread out of him, and he was drawn back to the ovens to open Barrio Bread in a re-purposed garage in 2009, not only creating a line of breads baked on old and new principles but committing himself to strengthen the local grain economy and food network.
    In 2015 Guerra was awarded a USDA Local Food Promotion Grant to hold classes, workshops and conferences on heritage grains. He has since consulted throughout the U.S. as well as in Taiwan and Mexico. In 2016 Dessert Professionals magazine named him one of the Top Ten Bakers in America.
    Guerra uses the levain method of natural yeasts in the air with months’ long fermentation, producing a taste somewhat like sourdough and a distinctive hard, semi-thick crust that adds wonderful texture. Varieties change on a daily basis but usually include baguettes, birote, bread made with mesquite flour, einkorn, Old World rye, fougasse, spelt, pain epi, pan rustico and whole wheat sesame.  Many of Tucson’s top restaurants buy and serve his bread, but a visit to the bakery will give you a strong sense of the place and the commitment Guerra has made to his life’s work.

 


ERMANOS CRAFT BEER & WINE

220 North 4th Avenue
520-445-6625

 

    While downtown after visiting the Tucson Museum of Art, I was hungry for a simple local lunch, stumbling upon Ermanos Craft Beer & Wine Bar, opened by brothers Eric and Mark Erman in the historic Tophoy building in 2014. The place looks like a thousand other beer and wine bars around the Southwest—big long bar, brick walls, blackboard menu, Mexican artwork—and the list of rotating beers is a screed of  “hand crafted, house fermented, beer-infused, cured, smoked, and brined with love.”
    I sidled up to the bar—isn’t that what one does in Tucson?—ordered a Dragoon IPA and a big platter of some of the best buttermilk fried chicken ($18) I’ve ever had—with a dark golden, very crisp crust that revealed very juicy, full-flavored chicken. It came with a not-too-sweet chile-honey glaze and a sautéed kale-jalapeño mac ‘n cheese. After finishing every last bite, I went up to the open kitchen window and asked, “Who made my fried chicken?” A young cook with a bandana looked up and, not sure if I was going to complain to high heaven, sheepishly answered, “I guess it was me.” I then told her how much I loved the dish and why, and she seemed to breathe a sigh of relief.
    The rest of the menu does a Southwestern twist on typical pub fare, so there is the fire-roasted, mayonnaise-and-Sriracha-smeared elote  of corn ($12); an Old Pueblo burger with spicy beef chorizo, roasted poblano, avocado, and chipotle on a brioche bun ($13); and an Ermano Cubano sandwich of braised pork, ham, chimichurri, Gruyère, Dijonnaise and house pickles on an amoroso roll ($15). They also use Barrio bread, which goes into the bread pudding tres leches with bourbon caramel and vanilla ice cream ($8).
    There is a substantial beer and wine list, of course, and the blackboards are where you want to look first for the daily specials.

Open daily for lunch and dinner.

 

TITO & PEP
4122 Speedway Boulevard
520-207-0116

    Midtown Tucson is seeing a lot of new activity, and Tito & Pep, which just opened last year,  already has set a standard for serious food in a casual atmosphere featuring mesquite-fired cooking. Chef and owner John Martinez shows a strong Southwestern bent, both in traditional regional dishes as well as heightening standard items with Arizona swagger.
    The room is a big one, with some deliberately scruffy elements in the tabletops and floors, a turquoise banquette and wall hanging fashioned from a lengthy piece of mesquite wood. The lack of soft surfaces makes T&P extremely loud, however, so call in advance and ask for a booth to the rear. Otherwise, when the crowd is in full swing, carrying on a conversation is about as easy as when the Sunset Limited rumbles through town.
    T&P’s menu is of a kind you’ll have a tough time ordering from, because everything sounds so enticing. With a party of four, I made a significant dent on the contents— portions are large enough to share—starting off with a good queso fundido with mushrooms and chorizo ($10) and hot crispy calamari generously dusted with salt and pepper and served with lemon and aïoli ($12). Grilled octopus was fair enough ($16), with a salsa macha, avocado and tomato, but the smoky eggplant ($9) was outstanding, with a smoky tomato sauce, feta cheese, celery, capers and breadcrumbs, all working well together.
    Pollo asado ($20) came with grilled escarole and roasted garlic, sided with crispy chickpeas—a dish with a kick of innovation—while grilled lamb chops ($24) were well complemented by coal-roasted cabbage, red onion carrot and picadillo sauce. Fresh shrimp ($20) with masa dumplings in a seafood broth with Swiss chard lost interest only by comparison, but if you go for New York strip steaks, P&T cooks them right and at a remarkable price of $24, served with roasted chilies, charro beans and grilled onions.
    The wine list could use an increase in labels, but the selection has been done with an eye towards unusual bottlings, like Azimut Niegre from Spain and Kilnker Brick Zinfandel from Lodi, California.

Open for lunch Mon.-Fri.; brunch Sat. & Sun.; dinner nightly.




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NEW YORK CORNER
By John Mariani
Photos by Evan Sung

GOTHAM 
12 East 12th Street (near Fifth Avenue)
212-620-4020
Photo: Chip Close




    There’s a new chef and a shortened name where Alfred Portale had manned the kitchen for more than three decades when it was called Gotham Bar and Grill. Last autumn Portale left to open his own restaurant under his own name (which I reviewed last week) and Gotham Bar and Grill’s owners, Jerry Kretchmer, Jeff Bliss and brothers Richard and Robert Rathe, hired Victoria Blamey as chef and cut the name to Gotham.
    The beautifully designed and lighted 165-seat room still has an aura of New York classic style, from the chandelier, draperies and flower patterns on the chairs and banquettes to the polished wooden floors and pyramid shapes. If you’ve been a regular, you’ll feel very much at home—though I miss the mini-Statue of Liberty that used to stand guard in the dining room—and if you’re a newcomer you will feel very well received and comfortable, despite a decibel level on the lower level that manifests just how loud New Yorkers can be.
    The wine list, under the direction of Joshua Lit, is still major league, and, of course, pricey, with little under $20 by the glass. Bottle mark-ups seem to average about 100%. The service staff is well-schooled in explaining the menu without reciting it to you.
Chilean-born Blamey, who’d previously worked at Chumley’s and the avant-garde WD-50 and Atera, has combined the honest fare of the former with some of the novelty of the latter, and while nothing has been retained from the Portale era—especially the towers of food that were his signature early on, which Blamey publicly eschewed—neither is her cooking a radical departure. Based on two visits two months apart, I sense she is moving slowly, planting her footprint carefully, maintaining Gotham’s culinary traditions.
    There is some over-embellishment of dishes that disguises the main ingredient’s flavor, especially when it is as subtle as bay scallops mated with strong-tasting uni ($25). Somewhat better was a scallop ceviche ($22) that could handle the acidic flavor of pickled daikon, chili and corn leche de tigre. While the whole wheat sourdough bread was good, what’s with the “brined pumpkin seeds” and black quinoa? Smoked avocado added little to yellowtail crudo with shunkyo radish ($25), but the oddest combination was mushy, charred eggplant covered over with peas, black garlic, lapsang souchong and pickled chanterelles ($19) in which the flavor of eggplant was lost.
    The simplicity of her foie gras with a lovely truffle gelée, seaweed and kombo salt butter ($25) was wonderful, with the liver clearly the lead on the plate.  A terrine of ham hock, foie gras, shiitake mushrooms and Savoy cabbage ($29) also worked in its hearty, wintry way, as did a main course of porcelet with a touch of sour-sweet tamarind, dates and Brussels sprouts ($49).  Dry-aged ribeye came in a superb reduction of peppercorns with onion petal and fennel, and at a good price of $55—marked down since November from a whopping $140 for two.
    Two of other fine entrees were a meaty leg of rabbit braised in olive oil with delicata squash and beluga lentils ($38), and duck breast that had just a hint of smoke, served with spicy beet kimchee and a radicchio compote ($39).
    It was good to see one link left from Gotham’s legacy in pastry chef Ron Paprocki, who works with classic restraint in desserts like pain perdu with crunchy caramel, roasted balsamic fig and brown butter ice cream ($15) ; a pouf of passion fruit soufflé with coconut and tarragon sorbet (a very expensive $22); and a crisp raspberry vacherin with white chocolate and lychee sorbet ($15). 
    Blamey seems to be finding the proper balance for the Gotham revival. It seems worth mentioning what my colleague Steve Cuozzo at the New York Post noted, that Blamey has worked at nine restaurants in ten years; I hope she stays at Gotham for thirty more. Right now, her best dishes are her least fussy, and I hope further focus will keep this bellwether restaurant going for another forty years.
 
Gotham is open for lunch Mon.-Fri., and dinner nightly.




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NOTES FROM THE WINE CELLAR


A WEAK WORLD MARKET FOR WINE MEANS GREAT VALUES FOR CONSUMERS


By John Mariani

    The world market is now glutted with wine, which means there has never been a better time to try new, moderately priced wines from all over that are trying to make headway against a fierce headwind of economic forces that include tariffs and the uncertainty over Brexit. I’ve been doing my part by trying a great number of wines that offer better value than a year ago. Here are some of my favorites.

 

TENUTA SAINT’ANTONIO FAMIGLIA CASTAGNEDI NANFRÈ VALPOLICELLA 2018 ($15)—Aged “Ripasso” style Valpolicellas have become so well promoted that the simpler Valpolicella designation doesn’t get the praise it deserves, as in this case. It is produced by four brothers (left)—Armando, Tiziano, Paolo and Massimo Castagnedi (one can only imagine the battles they must have over every aspect of their wine production). It is a superb example of Valpolicella, with great charm. With its medium body and only 12.5% alcohol, you can enjoy this with simple meats or poultry or any oily fish like salmon, mackerel or blue. Nanfrè is the nickname for the vineyard’s previous owner, Gianfranco.

 

J. DE VILLEBOIS SAUVIGNON BLANC 2018 ($15)—It’s been a while since French Sauvignon Blancs have appeared on these shores at this price, so they’re well worth buying up to counter overpriced California versions.  Upon sniffing the wine, there’s an odd pungency, but it evaporates in the glass to reveal a very lemony fruit and only a hint of Loire vegetation. A good choice for a dish like linguine with clams or quiche Lorraine. (Villebois’s 2018 Sancerre is also a very fine example of Sauvignon Blanc.)

 

CHÂTEAU MARSAU 2016 ($20)—No, I did not mis-spell “Meursault” as “Marsau.” This is not a Burgundy at all but a wine from the Côtes de Bordeaux, 100% Merlot from the small family vineyard of Chadronnier. It’s a dark wine with velvety tannins and just enough oak to balance the fruit and acid. Likeable is too mild a word, even if exceptional is too strong. Drink it right now with all red meats.  

 

CHÂTEAU CAP LEON VEYRIN LISTRAC-MÉDOC 2015 ($30)—An appealing 14% alcohol gives this wine from Listrac its hardy brawn without overpowering the components of rich dark fruit, made from 57% Merlot, 40% Cabernet Sauvignon and 3% Petit Verdot. It is entitled to a Haut-Médoc appellation as a cru bourgeois  but has a more luxurious taste than some wines three times its price from Bordeaux.

 

CASTELLO DI ALBOLA ACCIAOLO 2013 ($62)—Here’s a Tuscan entry that proves that I.G.T. wines, not “Super Tuscans,” can be among the most rewarding out of Italy. Coming from the highest hills in the Chianti region, it is a blend of 70% Cabernet Sauvignon and 30% Sangiovese (the percentages differ vintage to vintage), with more power at 13% alcohol than in hiked-up powerhouse reds. You may find it being sold in some wine stores for $90, but it’s priced well below that if you check the web sites.

  

CHÂTEAU DE SAINT COSME “LES DEUX ALBION” 2017 ($22)—The same family, the Barruol, has had vineyards in the Côtes du Rhône since 1570 and is today one of the most respected Gigondas producers. The Deux Albion has a chewy structure—the wine is unfiltered—from an intertwining of Syrah, Grenache, Carignan, Mourvèdre et Clairette. Great choice for roast pork and stews.

 

GLENELLY GLASS COLLECTION CABERNET SAUVIGNON 2016 ($20)—South African wines that get to the world market are often pricey, but this beauty, at just $20, shows how Stellenbosch in South Arica can deliver beautifully ripe fruit flavors and freshness from Cabernet Sauvignon. The winery’s owner, May de Lenquesaing, is originally owner of the illustrious Château Pichon Longueville in France and brings a sensible approach to a varietal too often too bold in South Africa. Its Glass Selections evokes the estate's own Glass Museum (left).

 

PETER ZEMMER LAGREIN RISERVA FURGGL 2026 ($29)—Alto-Adige in the north of Italy is not well known among many enophiles but it has a good history of delicately wrought, never overblown red wines. It shares Austria’s terrain and some of the red wine made there is called not rosso but Dunkel. Peter Zemmer (right) takes his time with the local Lagrein grape, which is cooled by a breeze from Lake Garda called “Ora,” aging the wine for six months in large oak barrels, then one year in small French barriques, then another six months in bottle. The name Furggl is proprietary. These are excellent with game dishes or pasta with creamy sauces.

 












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FOOD WRITING 101: 
MOST ANTICLIMACTIC
OPENING LINE OF THE YEAR

 “Alfred Spellman, one of the creative forces behind the Cocaine Cowboys films and ESPN's The U and Broke, chows down on grilled chicken breast, carrots, broccoli and baked sweet potato.”—“Finding Old Miami Gems,” American Way (January 2020)

 

 








THINGS MISSING IN YOUR LIFE
"If someone invites you to a Chinese New Year party, you should go. If no one invites you to a Chinese New Year party, you should have your own. "—Jeremy Hallock, "How to throw a traditional dumpling party for Chinese New Year," Dallas Morning News (2/4/20)












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 Any of John Mariani's books below may be ordered from amazon.com.



   The Hound in Heaven (21st Century Lion Books) is a  novella, and for anyone who loves dogs, Christmas, romance, inspiration, even the supernatural, I hope you'll find this to be a treasured  favorite. The  story concerns how, after a New England teacher, his wife and their two daughters adopt a stray puppy found in their barn in northern Maine, their lives seem full of promise. But when tragedy strikes, their wonderful dog Lazarus and the spirit of Christmas are the only things that may bring his master back from the edge of despair. 

WATCH THE VIDEO!

“What a huge surprise turn this story took! I was completely stunned! I truly enjoyed this book and its message.” – Actress Ali MacGraw

“He had me at Page One. The amount of heart, human insight, soul searching, and deft literary strength that John Mariani pours into this airtight novella is vertigo-inducing. Perhaps ‘wow’ would be the best comment.” – James Dalessandro, author of Bohemian Heart and 1906.


“John Mariani’s Hound in Heaven starts with a well-painted portrayal of an American family, along with the requisite dog. A surprise event flips the action of the novel and captures us for a voyage leading to a hopeful and heart-warming message. A page turning, one sitting read, it’s the perfect antidote for the winter and promotion of holiday celebration.” – Ann Pearlman, author of The Christmas Cookie Club and A Gift for my Sister.

“John Mariani’s concise, achingly beautiful novella pulls a literary rabbit out of a hat – a mash-up of the cosmic and the intimate, the tragic and the heart-warming – a Christmas tale for all ages, and all faiths. Read it to your children, read it to yourself… but read it. Early and often. Highly recommended.” – Jay Bonansinga, New York Times bestselling author of Pinkerton’s War, The Sinking of The Eastland, and The Walking Dead: The Road To Woodbury.

“Amazing things happen when you open your heart to an animal. The Hound in Heaven delivers a powerful story of healing that is forged in the spiritual relationship between a man and his best friend. The book brings a message of hope that can enrich our images of family, love, and loss.” – Dr. Barbara Royal, author of The Royal Treatment.




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The Encyclopedia of American Food and Drink by John F. Mariani (Bloomsbury USA, $35)

Modesty forbids me to praise my own new book, but let me proudly say that it is an extensive revision of the 4th edition that appeared more than a decade ago, before locavores, molecular cuisine, modernist cuisine, the Food Network and so much more, now included. Word origins have been completely updated, as have per capita consumption and production stats. Most important, for the first time since publication in the 1980s, the book includes more than 100 biographies of Americans who have changed the way we cook, eat and drink -- from Fannie Farmer and Julia Child to Robert Mondavi and Thomas Keller.


"This book is amazing! It has entries for everything from `abalone' to `zwieback,' plus more than 500 recipes for classic American dishes and drinks."--Devra First, The Boston Globe.

"Much needed in any kitchen library."--Bon Appetit.




Now in Paperback, too--How Italian Food Conquered the World (Palgrave Macmillan)  has won top prize  from the Gourmand World Cookbook Awards.  It is a rollicking history of the food culture of Italy and its ravenous embrace in the 21st century by the entire world. From ancient Rome to la dolce vita of post-war Italy, from Italian immigrant cooks to celebrity chefs, from pizzerias to high-class ristoranti, this chronicle of a culinary diaspora is as much about the world's changing tastes, prejudices,  and dietary fads as about our obsessions with culinary fashion and style.--John Mariani

"Eating Italian will never be the same after reading John Mariani's entertaining and savory gastronomical history of the cuisine of Italy and how it won over appetites worldwide. . . . This book is such a tasteful narrative that it will literally make you hungry for Italian food and arouse your appetite for gastronomical history."--Don Oldenburg, USA Today. 

"Italian restaurants--some good, some glitzy--far outnumber their French rivals.  Many of these establishments are zestfully described in How Italian Food Conquered the World, an entertaining and fact-filled chronicle by food-and-wine correspondent John F. Mariani."--Aram Bakshian Jr., Wall Street Journal.


"Mariani admirably dishes out the story of Italy’s remarkable global ascent to virtual culinary hegemony....Like a chef gladly divulging a cherished family recipe, Mariani’s book reveals the secret sauce about how Italy’s cuisine put gusto in gusto!"--David Lincoln Ross, thedailybeast.com

"Equal parts history, sociology, gastronomy, and just plain fun, How Italian Food Conquered the World tells the captivating and delicious story of the (let's face it) everybody's favorite cuisine with clarity, verve and more than one surprise."--Colman Andrews, editorial director of The Daily Meal.com.

"A fantastic and fascinating read, covering everything from the influence of Venice's spice trade to the impact of Italian immigrants in America and the evolution of alta cucina. This book will serve as a terrific resource to anyone interested in the real story of Italian food."--Mary Ann Esposito, host of PBS-TV's Ciao Italia.

"John Mariani has written the definitive history of how Italians won their way into our hearts, minds, and stomachs.  It's a story of pleasure over pomp and taste over technique."--Danny Meyer, owner of NYC restaurants Union Square Cafe,  The Modern, and Maialino.

                                                                             





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FEATURED LINKS: I am happy to  report that the Virtual Gourmet is  linked to four excellent travel sites:

Everett Potter's Travel  Report

I consider this the best and savviest blog of its kind on the  web. Potter is a columnist for USA Weekend, Diversion, Laptop and Luxury  Spa Finder, a contributing editor for Ski and  a frequent contributor to National  Geographic Traveler, ForbesTraveler.com  and Elle Decor. "I’ve designed this site is for people who take their  travel seriously," says Potter. "For travelers who want to learn about special  places but don’t necessarily want to pay through the nose for the privilege of  staying there. Because at the end of the day, it’s not so much about five-star  places as five-star experiences."  THIS WEEK:






Eating Las Vegas JOHN CURTAS has been covering the Las Vegas food and restaurant scene since 1995. He is the co-author of EATING LAS VEGAS – The 50 Essential Restaurants (as well as the author of the Eating Las Vegas web site: www.eatinglasvegas. He can also be seen every Friday morning as the “resident foodie” for Wake Up With the Wagners on KSNV TV (NBC) Channel 3  in Las Vegas.



              



MARIANI'S VIRTUAL GOURMET NEWSLETTER is published weekly.  Publisher: John Mariani. Editor: Walter Bagley. Contributing Writers: Christopher Mariani, Robert Mariani,  Misha Mariani, John A. Curtas, Gerry Dawes, Geoff Kalish, and Brian Freedman. Contributing Photographer: Galina Dargery. Technical Advisor: Gerry McLoughlin.

 

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