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The Grand Tasting scene at the Garden of the Gods
Apologies if our roundup yesterday of our favorite bits of Vegas Uncork’d made you a) hungry or b) jealous. We understand that if you missed it, planning a trip to make it next year won’t cut it when all you’ve got in the larder for your lunch is a poptart and your local equivalent of a sexy Vegas chef is Mr D Donuts.
But although you’ll have to wait till next year to experience the Grand Tasting, you’re more than welcome to come on down here and eat the sexy chef wares in their proper restaurants. In fact, where we only had a mouthful of everything, you can take a whole plateful. That makes you feel better, right?
To help you choose which to go for (and which to avoid), and as a gesture of reconciliation, we’re giving you our top tips from the Grand Tasting. Don’t take them as gospel – food cooked on a grill outside is never going to match what’s brewed in the restaurants, after all, and the foodie fiends of Tasting Las Vegas told us that “few of the stalls were representative” of the restaurants.
What it does mean, though, is that we have even higher hopes for the ones that did it well. And of what we ate (probably just under half of what was on offer), those were:
For the second year in a row, former President Bill Clinton celebrated his birthday at Craftsteak at MGM Grand Hotel. Rumors are flying around Twitterverse that he skipped over the $240 Wagyu New York Strip Steak; instead chowing down on Ribeye and Fries. The Secret Service supposedly had bread and Fiji water.
Clinton’s 63rd birthday coincided with a speaking engagement at the National Clean Energy Summit, coordinated by Senate majority leader, Harry Reid of Nevada.
Craftsteak has always been a “must stop” for carnivores on the Strip, but with owner Tom Colicchio’s rising fame on Top Chef, armchair foodies are descending upon the dark hued restaurant in droves hoping to catch a glimpse of the celebrity chef.
Dining at Craftsteak is typically a spendy affair. It’s a true steak destination, offering expertly prepared cuts of beef, roasted to grilled, from lean to marble to the melt-in-your-mouth super marble (Wagyu and A5).
In an effort to make meat more recession-friendly, Craftsteak just unrolled a new Halfsteak menu during the week. Portions are notoriously huge at Craftsteak, so bring your appetite, but don’t worry about breaking the bank.