Food

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

Fine China: Mott 32 and Red Plate carry forth a Vegas culinary tradition

November 15th, 2018

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

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

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    I crowded my (first) plate with totally respectable dim sum, chewy pathiri rice flour pancakes, breakfast pizza and a maple-pecan Danish.

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

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    The “street fries” are a buffet-in-a-box, especially the savory “mess” variety, covered in smoked brisket chili, cheese, green onions and bacon.

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    It’s a pressed and toasted hoagie bun filled with cut noodles, meat sauce, mozzarella cheese and a scattering of parsley.

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    Chinese food, Mexican food and some stuff in between.

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    Don’t leave without ordering a quesa taco—seared shrimp served in Leticia’s garlicky abuelo sauce.

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    The restaurant feels fresher and trendier, incorporating seasonal items and high-grade beef from well-known ranches across the U.S., Australia and Japan.

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    The 16-ounce ribeye delivers a melt-in-your-mouth experience, while the 120-ounce Cleaver ribeye—serving five to eight—is a serious showstopper.

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    They pour the flavor and the base into a mixer, blend it up and shoot it with nitrogen, which flash-freezes the concoction.

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    The Thunder Cheeseburger is a strong hot-off-the grill option, especially alongside a cold beer.

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    At $11 (or as low as $7 with a Boarding Pass loyalty card), the price—and time—is right.

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    Chef Nikki Hughes’ small plates are top shelf, and the beer list is a living legend.

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    These burgers pack plenty of savory umami and meaty mouth-feel without trying to imitate any one flavor.

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    The Chef’s Table EPICurean Experience series at Mandalay Bay will offer a variety of fun dining moments all weekend long.

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    The October 6 grand opening will double as the 59th anniversary celebration of the family owned shop.

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

  • Dining

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

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    I crowded my (first) plate with totally respectable dim sum, chewy pathiri rice flour pancakes, breakfast pizza and a maple-pecan Danish.

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    The pioneering Las Vegas nightclub entertainer performs on November 17 before returning December 31.

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

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    Tricky, The Orb and Goldie are all in town for separate shows.