An Arizona-based food, beverage and travel writer since 2008, I launched this website in 2015 to document my culinary adventures, beverage escapades, gardening endeavors, and travel in the Phoenix area and beyond. Also find a comprehensive calendar of Phoenix-area food and drink-related events on my Events page.
We had a fantastic dinner at Society Cafe (Wynn) at the hands of Chef Jeremy Pacheco, formerly of Lon's at the Hermosa - Cheese and charcuterie, an appetizer sampler with confit chicken lollipops, crab fritters, fried mac and cheese, salt-seared tuna on a hot salt block with yuzu-soy and rice crackers, Japanese Kobe beef, house-cured bacon on a sizzling plate with maple-sherry syrup, and peanut butter and jelly donuts
We first met Chef Honorio Mecinas when he teamed up with his brother Chef Mel Mecinas, Executive Chef at the Four Seasons in Scottsdale, for a special event. On our next trip to Las Vegas, reservations at Voodoo Steak, where he is Chef de Cuisine, were a must. Since that very first visit, we've returned again and again. We've taken close friends, treated my parents, and hosted a fantastic wedding dinner for my stepdaughter and son-in-law, and had great service, and wine pairings from Sam. On our most recent visit last week, we were a group of 8, including my best friends from Massachusetts, and everyone raved. Voodoo Steak and Chef Honorio never disappoint.
Oyster with mignonette, sake-cured salmon with quail egg and caviar, and scallop crudo with uni.
Lump crab with blood orange vinaigrette and compressed watermelon.
Fanny Bay oysters with caviar, yuzu, and celery relish.
Crispy frog legs with Japanese prawns, Spanish chorizo, and sauvignon blanc buerre blanc.
Malaspina oyster with Golden Ossetra caviar and red wine mignonette.
Pork belly with citrus glaze and parsnip puree
Lobster bisque with green apple relish
Seared foie gras with fruit compote and stuffed French toast.
Steak tartare with black truffle aioli and quail egg with brioche.
Cheese and charcuterie course. Morbier cheese, black truffle salami, caramelized apple, white watermelon-mustard jelly.
Citrus vodka-sake cured salmon with caper berries, radish, and deviled eggs with bacon and Osetra caviar.
seabass glazed with soy and lemongrass with jasmine rice.
Seared scallops with braised shortrib and porcini emulsion
Hanger steak with foie gras butter + pancetta-wrapped lamb loin, with potato puree, white asparagus, enoki mushrooms, red wine reduction sauce.
The first time we stayed at the MGM, we stopped in to Fiamma for a drink and met engaging Kerry, a bartender and fellow food-lover. As a result, this is a must-visit every time we stay at the MGM, not only for the food, but to stop in for cocktails and say hello to Kerry at the bar. On our most recent trip, 8 of us, including our closest friends from the Boston area, had a wonderful dinner. And were pretty happy that we timed it with truffle season!
Who doesn't love a tiki bar? Cozy, dark, decorated with bamboo, rattan, thatch and tiki masks, Frankie's was the perfect spot to spend a Las Vegas Sunday afternoon. Be sure to ask Melo at the bar for his recommendations!
