Stay up late for Yusho After Dark

Chef Brian Lhee’s monkfish duo wowed at this month’s Yusho After Dark.

Yusho executive chef Brian Lhee is new to town and wants to make some friends. So he’s throwing a late-night, collaborative party the first Tuesday of each month, and you’re invited. For just $25, attendees get tickets for both an adult libation—including Yusho’s outrageously good, strangely earthy gin and tonic—and a plate from Lhee and his rotating guest chef, along with unlimited passed snacks while artists and a DJ work away in the background.

Last week’s event featured D.O.C.G. sous chef Gina Marinelli, who unveiled a very Italian veal raviolini swimming in a hearty beef consommé garnished with pecorino cheese. It was handily paired with a sharp scallop ceviche with kale pesto and quail egg. Lhee presented a more Asian offering with a duo of monkfish: rich ankimo (monkfish liver), garnished with La Baleine sea salt and shiso, alongside a bowl of monkfish rife with kimchi. Small plates included mini kuro (black) ramen with chicken meatballs, tuna tacos with a crispy salmon skin shell and French fries with smoky bacon lardons and dancing bonito flakes. As if that weren’t enough, two soft-serve desserts were available—apple pie with miso butterscotch and burnt marshmallow with sweet potato. Dairy Queen this is not.

Yusho After Dark Next event: January 6, 11 p.m.-2 a.m. $25, with chef David Mangual of Double Barrel Roadhouse. Monte Carlo, 702-730-6700.

Tags: Dining, Food
Photo of Jim Begley

Jim Begley

Jim Begley is an avid food lover who began writing about his Las Vegas dining adventures to defray his obscene ...

Get more Jim Begley
  • Executive Chef Jainine Jaffer loves creating imaginative off-menu specials like paneer poutine and rooh afsza (rose syrup) tiramisu.

  • Berenjenas is one of the most distinct dishes at the restaurant—breaded golden baby eggplant served with chili-infused honey.

  • If you want to bring in the big-spending Asian clientele, you have to create an elegant experience and serve all the classics.

  • Get More Dining Stories
Top of Story