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Along with being handed a map of the SLS at check in, I was also given a wristbanded, with the words START AT UMAMI BURGER printed on it, so that’s where I headed. The gist of the event was “go to your start point, then wander freely around and sample food and drinks at all the restaurants”. Along the way, I realized there were several spots on the casino floor itself serving up bites as well.  Those Iberico hams hanging from the ceiling combined are probably worth more than that guy's yearly salary The first station I saw had caviar-topped Iberico slices.  I grabbed one, and made my way into Umami Burger. Thankfully it wasn’t terribly packed when I arrived. I situated myself with a beer, and waited as food was brought out.  Here I tried a truffle slider, and Umami’s cheesy tots.  Both were a bit salty, pairing nicely with the beer I had, and quite delicious. From there, I figured the best bet would be to head to the far end of the casino, and travel back up to Bazaar Meats to end my night. Turns out, everyone else seemed to have that idea as well. Lines EVERYWHERE in my sight lines, setting a panic in that I wouldn’t be able to hit everything within the 90 minutes I had to do so. I gritted my teeth and decided to wait it out though. On the way to Ku Noodle, Andres’ take on Chinese food, was a stand serving up an interesting cocktail containing beer, tequila, green tea, and Chinese five spice syrup.  It wasn’t a large cocktail, but was quite flavorful. I then waited in line at Ku. Thankfully the wait was entertaining, as Ku has a large window looking into the kitchen. I could watch people make shumai and hand pulled noodles for hours.  When I finally got inside, they had a mix of stations set up with dishes, as well as passed bites. I decided to stop drinking alcohol at this point and put my focus on the food.  Two types of dumplings were served (a shumai and a fried dumpling), shaved ice and a noodle dish each got set up in individual takeout boxes, and fresh scallion pancakes topped with roasted duck were dished up at a furious pace.
Nothing particularly memorable, but also nothing terrible.  Considering they have a three course lunch special for under $20, might be worthwhile heading back to for a full meal. Next door was the Northside Cafe, featuring Mexican inspired goods. Their line was set up so as we passed a set of windows we’d be able to pick up our tacos and margaritas. Here, a quail egg adorned an al pastor taco, and a just sweet enough barbacoa taco were served.
Eating these while keeping the line moving was quite a trick; I went for the “eat the taco in 1 obnoxiously large bite” route and was glad to see I wasn’t alone. I don’t know if either were good enough to justify a second trip to for a real meal though. Next up was Cleo, the SLS’s Mediterranean spot.
The surprisingly short line outside led past a serving station with lamb tangine atop couscous, and brought us into the restaurant’s bar area. Here, more cocktails (which I didn’t partake in as I remembered I drove myself to the SLS and drunk driving is a no no), as well as a perfectly fried falafel ball and an octopus dish I can’t remember the name of.  Both had housemade hummus, and both quite good. I hadn’t heard much about Cleo either positively or negatively, but good hummus makes me real happy. I then traveled the short way to Katsuya. I’m upset more pictures didn’t save, because there was so much good food. Inside we were welcomed by trays of scallop sashimi, wagyu beef tataki, and the most delicious chawan-mushi I’ve ever had.  This bluefin is judging me pretty hard Then a line snaked around the sushi bar, handing us honest to god bluefin tuna nigiri.  Right outside the restaurant was another line leading to a roulette table covered in more nigiri, everything freshly cut and plated at a rapid pace. 800 Degrees was probably the most disappointing bite of the night. It was pizza and beer.  That’s… all there is to say about that. Not bad pizza by any means, but considering everything else I had tried, it seemed a little mundane. Thankfully, a nearby stand offered up some sort of junk foody goodness in the form of Andres’ own potato chips covered in sloppy joe meat and cheese.  10/10 would eat like 3 more. Bazaar Meats was probably the highlight of the night, and I partially regret making my way here last. Andres’ steak house is a force to be reckoned with, and he was pulling out all the stops. There were two lines of goodies to try, with the first walking right a massive open pit grill so hot you could feel the heat just walking by.  Now *this* is a grill This first line led to a wonderful mix of steak tatare sliders and Spanish charcuterie (fancy cheese and meats).
On my way to the second line was a small cotton candy machine set up, dishing out Andres’ famous cotton candy foie gras (a ball of foie gras surrounded by cotton candy).  She kept handing them to me. Best chef I probably had like 6 of these by the time I was done, they were delicious in an oh so wrong sort of way. Whilst waiting in line, an oyster shucker shucked oysters and topped them with housemade sauces.  Fun fact, she's wearing a cut proof metal glove Then, I got to the main line.  A huge table that included gazpacho shots, two kinds of stuffed olives, more Iberico and cotton candy foie gras, and Andres’ beloved croquettes.  I thought really hard about getting back into the line for another round, but it was time for desserts. The Center Bar all night was showing off specialty cocktails, and I arrived to a bull on a ladder who then led a conga line around a part of the casino.  Why he's on a ladder, I will never know Desserts for the night included some sort of caramel popcorn bacon pudding thing, a rum chocolate push pop, a pina colada cake, and a cake pop.  Nothing overly sweet, and all a good way to end the night.
I hope the SLS and Andres repeat this event. It was a fun way to spend a night running around the casino, it raised quite a bit of money for some charities, and I got to eat things I’m certain I won’t get to eat ever again. -Janette G (anarchymarie)
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The SLS Las Vegas tries real hard to bill itself as a “foodie” hotel. Honestly, I can’t say I blame them. The site houses 7 very good restaurants, and it works tirelessly to lure not just tourists to the northern end of the strip, but locals away from their homes, with reasonable food prices, tantalizing deals, and world class chefs behind the scenes. After attending this event, I feel I should give it a more wholehearted shot for a full meal.  Pretty sure there's enough champagne for a bath here. The Dine-n-Dash event was modeled after celebrity chef Jose Andres’ event in the Washington DC area: one price, and you get to run around and try samples all over the place. Also like its DC-based brethren, Dine-n-Dash raised money for Andres’ World Central Kitchen as well as the Las Vegas-based Three Square, both focused on helping those in need in terms of hunger and food insecurity issues. Nothing like knowing you’re helping those who need help while having a grand time, right?  Paper thin Iberico puts bacon to shame. SHAME. Unlike the DC event, the SLS Dine-n-Dash started with a christening of The Foundry, SLS’s new concert hall, by way of a live cooking demo featuring Andres, chef Curtis Stone (you probably know him best for Take Home Chef on TLC), and mixologist Rob Floyd. Upon entering the Foundry, there were cocktails and champagne galore, along with stacks of Jamon Iberico freshly cut for us to munch on. I easily wormed my way up front, and waited for the demo to start.  Chefs Jose Andres and Curtis Stone. To be honest, I had no idea what to expect in terms of the cooking demo, but it sure wasn’t what happened. Less Good Eats or Emeril, and more stage show, it was roughly an hour of zany antics, dumb jokes, and things being thrown to the crowd.  John Curtas being hassled by Andres. It opened with Andres hassling local food critic John Curtas, and was followed by each chef making an opening cocktail. Granted, these were party-sized of course, so entire bottles of alcohol made their ways into giant alchemical vessels, along with dry ice, flower petals, and who knows what.  Party sized cocktails call for party sized measurements. Next, each chef made several dishes, although “made” might be too generous, and “added Iberico to everything” might be more like it. Amongst the items put together that night was Iberico topped pizza (pizza courtesy of 800 Degrees),  Iberico-caviar tacos (literally caviar on top of an Iberico slice and folded up),  A lucky attendee getting the Iberico caviar "taco". and a dish consisting of potatoes, Iberico fat, salt, and gluttony. Being up front, I did get handed by Curtis Stone a bowlful of said potatoes, and they were salty and creamy and soft and decadent in a way I’m sure is wrong.   I know it doesn't look like much, but it was so rich that I'm probably going to hell for eating it. The last dishes of the night were challenges issued to each chef by the other, requiring the use of culinary items from the other chef’s homeland. Andres came strong with a dish consisting of sashimi-style Australian fish (what kind I couldn’t remember), topped with olive oil, an Australian spice mix, and just a smidge of vegemite (because what’s more Australian than that?).  Stone countered by trying to best Andres’ signature “cotton candy foie gras” by creating a core of foie gras surrounded by thin strings of melted Chupa Chups he created on stage (I was in the danger zone for getting burnt by melted candy. How exciting!).  Nothing like the danger of a sugar burn to start your night.  Yes, because nothing says haute cuisine like candy covered meat butter. They ended the demo by helping with a champagne fountain, and it was time to run around the SLS for foods.  Catch part 2 for more on the crawl around the SLS’s restaurants and their offerings!
-Janette G (anarchymarie) You know how bars and restaurants throw viewing parties for big sporting events? What if a celebrity chef held one, but for their appearance on a competition cooking show? Well, Rick Moonen did just that, and he sure knows how to throw a party. Having never been to his RM Seafood restaurant (I’ve been to his RX Boiler Room many times, which is a steampunk place that’s as non-tacky and elaborate as it is pricey, but that’s for another time), the idea of attending a charity fundraiser for $25 seemed like a steal. You can’t even get a full meal with drinks there for that price, let alone get to hang out with Moonen himself. So I got dressed, and headed over to the Mandalay Bay.  Moonen was celebrating his appearance on Bravo TV’s Recipe for Deception, which is “Two Truths and a Lie” meets “Chopped”. Spoiler alert, he *partially* won, netting $12,500 for the Lou Ruvo Brain Center and Keep Memory Alive, both Las Vegas-based charities focused on brain issues. He dedicated the event to his friend and rock star chef, the late Kerry Simon, who passed away from multiple system atrophy in 2015. The night raised several thousand additional dollars to good causes, bringing the total donation to up around $16,000. But enough about feel good stories and background. I know you want to know how the food was. And let me tell you what, Moonen and his crew know what they’re doing. The menu was centered around, of course, seafood (Moonen being a big advocate of sustainable seafood sources), and despite the seemingly small bites, everything was very flavorful, and they kept it all coming until no one could eat anymore.  First up were fresh made sushi and sashimi platters partiers could pick and choose pieces from, featuring some of RM’s signature rolls, including a roll based around wagyu beef tataki (how decadent!), assorted nigiri, and some of the best tuna sashimi I’ve ever had.  Next were RM’s take on lobster rolls, here being thick chunks of lobster meat mixed with house made mayo stuffed into buttery Texas toast slices and topped with lemon zest, and pistachio crusted kampachi, cut so thin it was translucent. The kamapchi was served just barely seared if not raw, topped with radish slices and filled with just enough stuffing on the inside to make for an elegant bite.  I had several of salmon tataki spoons, chunks of raw salmon topped with salmon roe in a slightly lemony sauce, and the taro shell scallop tacos, which I liked so much I suffered through the avocado cream on top instead of scraping it off (not an avocado person).
However, the highlight of the food for the night for me had to be their crab cakes. A minuscule version of what I assume they serve in house, it was full of crab, perfectly fried, and topped with a just enough heat chipotle cream. I told the food server he could just bring them directly to me, and he laughed, returning with several more.  Desserts for the evening were panna cotta (which is essentially cream jello. No, seriously) and a very fudge-y brownie with house-made whipped cream and a strawberry coulis. I wish so bad the brownie had more of the coulis; would have helped cut down on the richness of the brownie. The panna cotta was passable, but I haven’t had enough in general to be super judgmental of it.
Drinks for the evening were an unlimited, if not highly selective affair. In addition to a red wine, a white wine, and several beers (I was told the one I had was made locally, but by who I do not know), some specially cocktails were made for the event.  The Red Moonen was an interesting mix of tangy and spicy, reminiscent of Mexican and Asian flavors, except icy cold. I rather enjoyed it, and had several. The other, the Fair Conquistador, should have been wonderful. Strong on rum, coffee, and tropical flavors, it should have been delicious. Alas, neither myself nor some folks sitting near me could finish it. Such a shame.
Overall, it was a wonderful event, with quite delicious food, magnificent service, and an excuse to watch a TV cooking show. If another such event were held at that price point again, I’d happily go. If you find yourself around the Mandalay Bay and want to spend some money, RM Seafood’s a good place to spend it.
-Janette G (anarchymarie) 
One of the wonderful things about Orange County is the plethora of tasty Asian food that is available to enjoy. For those of us who enjoy Asian food, our choices are practically limitless. There is one place that is trying something bold, that could potentially turn into something huge for those of us who are also Hello! Project fans.
They've started something new that is bound to pull in Hello! Project fans around the Orange County area: Hello! Project nights. On Mondays, they have started to exclusively play Hello! Project videos, ranging from music videos to concerts and hopefully more. This means that we can have fun meet-ups with fellow fans and hang out while enjoying some tasty ramen. While the future and success of this concept is entirely dependent on how many fans turn up for it and how it affects everything within the restaurant, it's an extremely promising start. I want to give a special thanks to Konomi (one of the employees at the restaurant) for working with me to turn her fun idea into something much bigger. A great (albeit relatively small) restaurant like this deserves positive attention, and if they are delivering to one of my biggest hobbies and interests, I would love to help them in this endeavor. 
Gomen, located in Stanton near the corner of Knott and Katella (behind the Daiso), offers a modest selection of ramen to eat. All of it is made in-house, and is extremely tasty. I've had the pleasure of eating there for the two years that I lived in Anaheim, and still like to make the trip there occasionally even though I live in South Bay now (Los Angeles County). One of the reasons I've found this place to be so attractive is that they offer ramen that has pork broth and ramen that has chicken broth, as well as the choice of chicken meat instead of pork. As a person who doesn't eat pork, I've found it extremely challenging to find a ramen place that has these options. Finding a place that makes really tasty food is an even greater blessing. Between my friends and I, I've had the pleasure of trying everything on the menu and can attest to the wonderful love and care that is put into these fantastic bowls of food. 
Another draw to this restaurant is the presentation. Similar to some ramen places in Japan, Gomen has a couple bookshelves full of manga for us to read while we are enjoying our food. Other reading material is offered too (magazines and newspapers), but the focus is on manga, which I found to be very pleasant. Within the cozy environment, they also like to play Japanese programs and news on the TV outside of Hello! Project nights.
I highly recommend everybody go and check it out, so that we can turn this into a very special and regular event, rather than an experiment. If nothing else, head out to have some great ramen! ~Teepu (Bowser05) Gomen's Hours Are: Sunday to Thursday - 11:30am - 2:30pm, 5:30pm-8:30pm Friday to Saturday - 11:30am - 2:30pm, 5pm-9pm Gomen 7147 Katella Ave. Stanton, CA 90680 (714) 761-8007 All photos used with permission from Gomen. |
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