CUT

The Palazzo • 3325 Las Vegas Blvd S. Las Vegas, NV 89109(702) 607-6300palazzo.com/dining.html

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Wolfy, ya still got it! I’ve been to several of Puck’s restaurants over the years, from Chinois to Spago, and this is my favorite. Chinois being a close second. That said, in terms of décor CUT wins by a landslide. Very sleek and modern, almost like dining in Elysium.

And speaking of idyllic, the service was great too, granted that tends to be the theme in Las Vegas, I’m guessing a tenet of their tourism based culture.

But most remarkable of all was the food, especially for such a cheesy town located in a godforsaken desert with no natural resources. I don’t know how they even pull it off. I mean screw Copperfield, this is the real magic show. A rib eye so marbled it almost looked like wagyu and tasted as good or better than any steakhouse rib eye I’ve ever had. In fact the only place I can think that tops it is The French Laundry.

Other dishes were equally impressive from sides to pasta. So if you’re not a carnivore fret not, Wolfy has you covered. And not with some mediocre afterthought to placate you. Every dish appears to be treated like a main event and it shows. All in all, the best meal I’ve had in Sin City.

5 teeth

Pizzeria Mozza

641 N Highland Ave. Los Angeles, CA 90036(323) 297-0101 • pizzeriamozza.com & 800 W Coast Hwy. Newport Beach, CA 92663(949) 945-1126
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Considering the chef, Nancy Silverton, was just honored with a James Beard award, which is especially rare for LA (1998 was the last time, given to Wolfgang Puck), I felt compelled to make this my next review.

Now, I have actually eaten in two locations. The one in Newport Beach and the one in L.A. and while both were very good, I think the edge has to go to the original in LA. Partly do to the energy of the place. The vibe is so lively and fun you almost can’t help but enjoy yourself. Whereas the Newport Beach location feels a bit more highfalutin, which is odd for a pizza joint. But I’m guessing if you live in Newport Beach, a Batali restaurant is a pretty big deal.

Now, in terms of pizza in general, sad to say it, but California is woefully behind the rest of the country. Sure they brought us the whole California-style pizza thing, but if you want something more than toppings. If you want a sound foundation of sauce and crust, you used to have to hop on a plane. Well, not anymore.

Sure, you still have you fancy California toppings like the squash blossom pizza, which is friggin’ yum, but you also have your staples like funghi and quattro fromaggi and margherita- done with a culinary twist of course. But perhaps the true belle of the ball is the blanca pie with fennel sausage. Plus, everything is served with a staggeringly good selection of wines by the glass (and bottle) as well as birre.

Also, I just want to give a shout out to service as well. In both locations they were friendly, down-to-earth, helpful and attentive. The highfalutin thing in Newport only came from the crowd and the bar.

So, congrats Nancy. Much deserved. I’ve been a fan dating back to when Campanile was still in business. RIP.

P.S. This review does not include Osteria Mozza next door, which pales in comparison. Skip it. Trust me.

4 teeth