Capo's Italian Steakhouse

Vegas... I'm still only in Vegas...  I'm gonna be here a week ... waiting for a mission... getting softer. Every minute I stay in this room, I get weaker, and every minute Charlie squats in the bush, he gets stronger. Each time I look around the walls move in a little tighter. My apologies to John Milius and Francis Ford Coppola, but that's what it feels like when you stay in LasVegas for a week. It's too long man. you lose your inner compass, your verve for life. It deadens you and weakens you. you become one of the walking dead, never venturing outside during the day. Breathing fake air through vents in buildings called casinos that have been lightly scented with vanilla to keep the masses happy and content. Stepford wives Hell! this is Stepford wives meets Westworld,where everyone on the strip is in on the game except the zombies who roam through it on "vacations".
Staying at the Paris Hotel in a room where you couldn't tell it from the Clarion up the street. most Vegas hotels are like this. no frills. The object is to get you out of the room to roam with the zombies and drop your coin into the vats of Vegas. Although I have been known to don a 007 dinner jacket and head to the craps tables, I'm not a gambler. Life is a gamble enough for me, Hell, just driving here is a gamble. 6 1/2 hours it took this time. My God, I have made this trip more times than I care to remember on wheels. This time I drove straight through, not stopping at Peggy Sue's or Mad Greek's, No Alien Jerky for me this trip. I wanted to get there fast and get out quicker.
There was an Avon convention at the Hotel as well. Nothing like seeing overly made up Avon ladies with one to many cosmopolitans in them, cruising through the jungle looking for prey. It was quite a sight to see every night. the continual parade of drunken cougars in there finest Avon make up looking for 20 somethings and their male counter parts, "Manthers" looking for the same. never noticing each other. For me. I'm content on my bar stool with my favorite bar tender "Big D", sipping my double Crown Royal with a twist and watching the game play out before me. This is life. Like watching ants parade in front of you.
Hunger set in hard as we had worked all day long for 12 hours straight. An associate suggested we go to Bally's Steakhouse. it was close by, So off we went. I had never been to this place before, but can assure you I won't be back. was in the mood for a nice cut of Prime rib. You know that wonder of the buffet line. the cut of meat that has been downgraded to $4.99 specials at low brow casino billboards all over Vegas. I wanted to see what "fine dinning" / "Steakhouse" could do with it. This is a great cut of meat. a roasted whole rib eye. It was absolutely horrid. I actually felt that the animal was so defiled by this I could have become a vegan on the spot. $36.00 for it a la Carte and it was tougher than Rosie O'Donnell in a fight with Oprah Winfrey over a canned ham. The service atrocious.
Next evening after another long day we decided to go to one of my favorite steakhouses in Vegas. Mon Ami Gabi, which of course is in the Paris Hotel. they have the best aged rib eye steak I have had in the area. When the Europeans come to the US. they all order the beef. In Europe they don't "age" beef as we do. It's OK in Europe. But US beef is still king. aging breaks down the fibers and makes the flesh turn to butter. truly worth the price. But not this time. I was shocked that my beloved dry aged rib eye that I order every time was of the same quality as the prime rib at Bally's! Tough, tough tough and I ordered it rare. Not black and blue, but rare.Oh the humanity. Too tired to complain, Hell it would have taken another 45 minutes at least for a replacement to arrive. I opted instead to focus on the Escargot. Now these are perfect, succulent little garden pests swimming in a sea of garlic, parsley and olive oil. slathered on a piece of bread. oh my, these go down quicker than a Clinton intern.
Which leads us to Capo's Italian Steakhouse. Tired of the fare on the strip and looking for something else, maybe even a place that was worth the money. I don't mind paying top dollar, but I want more to my meal than a busting out everywhere server.
Located a few miles off the strip in a rather nondescript shopping mall is the Capo's. It doesn't look like anything special at all from the outside.

Opened in 2004 by two brothers, Dominic and Nico Santucci. Who moved the families eatery that had been established since1964, from Chicago to Las Vegas.Serving Southern Italian food and themed after a 1920's "speak easy". OK I wanted out of Vegas and was tired of the themes. and here I was in a world  that looked like it was put together by Disney imagineer's. It worked though. definitely Vegas over the top. They say that things are bigger in Texas? Pffft. No way. maybe pork and beer bellies. but Vegas is king of over the top huge! You enter the place via the front door, which really isn't the door. you walk inside and have to knock. and from behind you slides a door where the "guy" looks you over and asks what you want.

Your eyes are not prepared upon entering. it's dark. I mean really dark. no lights. candles on tables light the way. the bar has a slight back light to it. You literally have to be guided and told where steps are. Like Frau Blucher guiding Doctor Frankenstein up the star well from Young Frankenstein.
We are sat and left in the dark. just the candle light glowing dimly in front of us I can't see my dinner companions faces. I can make their figures out in the dark but that's it.

After being in the light all week. I find the darkness soothing, comforting maybe. I don't have to smile and play Vanna White. It hides me and I can breath for the first time in a week.

 Your eyes start to adjust as the waitress approaches, She's genuine, real. Not like the zombie wranglers that work the strip.  

She handed us the menus and we grabbed for them fumbling and grasping for them in the dark. The menu's had miniature flashlights attached to them. It was the only way to read them other than if they were printed in Braile.

Classic Italian food. more upscale than the normal red and white checkered tablecloth places. Themed menu, yes. But quality stuff. I had the Makers Mark 100% certified Angus Beef with whiskey peppercorn sauce. Not really a sauce on steak guy. but wanted to try it out. It was good. My God, after a week in the jungle I found a good steak at last. It had to much sauce on it for me. I just pushed most off. but the beef had flavor to it. creamy and buttery. melted in your mouth. for $36.00 it was worth it. I had to use a quick flash to snap a picture of it. The flash lit up the place like someone threw a shock grenade through the front door. no one could see for at least 15 seconds.

Soon as our dinner had arrived, so did the stereotypical crooner. He started to belt out really classic Sinatra tunes that no one hears anymore. his voice circled the room in a low pitch adding to the place and not taking away from the experience. He wasn't the show. he was the ambient music and it worked. When you dine in the dark your senses are heightened. your smell, your hearing. I felt rather fine doing so. I was able to relax and felt free and ready to tackle the rest of the week.

Capo's Italian Steakhouse
5675 W. Sahara Ave
Las Vegas, NV 




Chow


Michael


 

Pho Kim Long - Las Vegas

OK, I don't care who you are this has to be the most hysterical name for a restaurant. I love Chinatown in Las Vegas and have passed this place more than a few times and never have I driven by without rolling with laughter. Come on now. it beats any of the badly named restaurants like, Genghis Cohen on Fairfax in LA and JTYH Chinese restaurant in Rosemead or Toe Bang in Korea town LA. And then you have Chewy Balls in Houston TX or Juan More Taco in Fremont, We can go on and on. But Pho Kim Long will always be the funniest to me.Come on now just say it with me, Pho- Kim- Long. See, feel better?
Despite the growing population of Vietnamese people in Las Vegas, there are only a handful of Pho restaurants and most aren't really that good.  The majority of them are either open 24hrs are at least way into the wee hours of the morning. The residents of Vegas use these places as most people use Denny's in the early morning hours. No one ever sets out to go to Denny's you just end up there after a night of drinking Jager bombs. So that could be the reason why the Pho in Vegas isn't so hot, taste wise that is. And after drinking all night and strolling into one of these places, who can tell the difference between Pho and Plegm?
I wandered into this place around 11:30am. quickly seated and within a few minutes the place filled almost to capacity. I was the only non Asian in the place, which is a good thing, it shows the locals in the China town area approve and like it.
Very spacious and nice inside the place. definitely the best decorated Pho place in Vegas.

The menu is classic Vietnamese with a huge amount of offerings. No Banh Mi though. Just as good I thought All I really needed right now was to order a "bang me" at the Pho Kim Long and I would have shot boba balls through my nostrils and killed the nice elderly woman sitting at the next table who kept fluttering her fan and giving me the "stink eye".

But lest you misconstrue me, I was here on a Pho eating mission. A Pho eatery opened up a the Treasure island casino and man is it horrible. the Ihop of Vietnamese restaurants with overly politically correct no taste dish water at 10 bucks a pop. don't bother going here.

I started out with the obligatory Goi Cuon or Fresh Spring Rolls at $5.00 for two.

Nice and fresh and you could tell that they were made per order as the wrapper still was most from water and it wasn't overly cold as if it was sitting in a fridge somewhere. The peanut sauce lacked some flavor, a bit mild but over all pretty good.
I ordered a bowl of the  Pho Dac Biet at $6.95. There is only one sized bowl here. This is always an interesting dish to me and usually my favorite to order as it could have just about everything in it, Being the special Pho of the house. This came out looking really good with rare steak floating on top and hints of what lay beneath. But it literally had half a meatball in it and nothing else. I know it's listed in the menu as Tender beef soup. And the beef was tender and it had a nice amount of it. I guess I was expecting something else. Thats OK. The Dac Biet  is the specialty of the house and each Pho house has a different way. 

The broth was good, a bit herbal though like it had a slight tea infusion to it. It was OK and probably the best tasting Pho I have had in the Las Vegas area proper.Hints of cardamon and ginger and one bowl definitely filled me up.There lots of noodles in this soup. I do like it when you get a nice size plate of garnishments for the Pho. I find nowadays that a few Pho houses really skimp on the basil and sprouts you get.

Don't come here though expecting a nice leisurely lunch. Here it's wam bam thank you man all the way. I walked through the front door and immediately someone yelled at me "how many!" Like Frau Farbissina from Austin Powers,I was a bit taken back like buying Depends at the grocery store for your Grandma and the checker shouts out for a price check. Escorted to my table and was asked right as I sat down if I was ready to order. These folks don't mess around and are constantly flitting about and will pick your dish up without asking and take it away if they think you are done. Soup Nazi Vegas style.

And how you can tell if you have had a good bowl of Pho? It's Windsong stays on your mind, and clothes.and breath for the rest of the day. It seeps through your pores  like pouring Pho Drano down your pipe and letting it just work it's magic cleaning out your insides. In a good way. It's a nice warm comforting feeling and the gift that keeps on giving.
I will come again to Pho Kim Long. If you are in Vegas and crave some Pho. This is an OK place to come to.


Chow


Michael


Pho Kim Long

4029 Spring Mountain Rd
Las Vegas, NV 89102

(702) 220-3613

The Mad Greek - Baker Ca

100 Miles outside of Las Vegas and it's 116 degrees. Off in the distance is the town of Baker California. I have spent a week in Las Vegas and am tired, hot and hungry as I drive back to San Diego. This town is in the middle of nowhere and you have to drive past it. no other way around it. The first thing you see of the town as you approach it from a distance is this large outdoor thermometer, in fact it is the largest outdoor thermometer in the world. It thrusts out of the sand like a huge phallic mirage from a dream that Larry Flint would have. jutting towards the sky proclaiming itself as indeed the largest in the world. I felt a stirring of pride build within myself and at the same time a feeling of inadequacy.

The sign at the bottom of this beast states that Baker is the gateway to Death Valley. I don't know about you but I really have no interest in going to any destination that has the word " death" in its name. Ironically this monument is located right next to the Bun Boy Motel.

Wow, what a name for a place. I know that years ago I used to stop at a diner here that was named Bun Boy, But I really can't figure out why anyone would choose to stay at this aptly named place. This is a very eccentric little town, not only is there a mad Greek here but everyone else seems that way as well.

Driving through the town I spotted the Alien Fresh Jerky Stand. OK, We have Phallic monuments, a Motel named Bun Boy, oh the little bun boy is holding a rather large red arrow towards the Motel. Oh yeah and the alien jerky store. Nice. What they say about the desert heat driving people mad must definitely be true.

I drove on through to my destination, The Mad Greek at the same time keeping an eye out for creepy old guys sitting on porches and playing banjos.

And there it was, I have actually eaten here a few times before on my way through. From the outside of the place you can immediately tell that it looks like a Greek rendition of the It's a small world ride at Disneyland, only a much smaller world of course. this boat only goes through Greece. The decor actually looks like what would happen if Bobby Trendy and Liberace got together, smoked crack and then designed a restaurant. I only wish my brother George were here to see it.

This place is usually extremely busy and I mean very busy. It is the consummate tourist trap. there is nothing around you for miles. It was featured recently on the Food Network show Diners Drive-ins and Dives. I know they make they're own shawarma , I had it the last time I ate here. Nothing to write home about. This time I ordered the classic Gyros plate. $9.95 a bit steep I thought for what you get. The plate consists of a scoop of mild flavored fluffy rice, Pita bread, veggies and the must have classic condiment, Tzatziki sauce. Tzatziki sauce is usually made from yogurt, dill and cucumbers and this one at The Mad Greeks is quite good.

The bread was very fresh and moist. The Gyros meat was typical. I mean I don't think anyone really makes this stuff from scratch anymore. It would be a daunting task, especially at a busy place like this. Nice lamb taste. The tomatoes that were on the plate were actually rancid and not edible.

Had to have a cold $4.50 Budweiser to wash the taste out of my mouth. But I knew that I would have to have a Sam Adams later to wash the Bud taste away as well.

This place is actually known for its strawberry shakes. I have never had one. But I will next time I'm on my way through this dusty little town. I will have dessert here in the desert, but will try the Mexican place next door for lunch.

So with a loud shout of Opa! we bid farewell to this eccentric little town.

72112 Baker Blvd

Baker, CA 92309

Phone: (760) 733-4354

Mahi Mahi

So the dare was on. To see if the staff at foodopolis could make the dish I had at Olives in Las Vegas better than what was served. One on the top, the Mahi Mahi plate from the restaurant. $42.00. And below, Our version. $4.00 per serving. We at the foodopolis test kitchen had the same ingredient list as the Todd English version. We had pan fried polenta, carmalized carrots and butter braized prawns. Instead of the "Spice Market Sauce" we added a Mango salsa with some Wasabi mayonaise we whipped up.

I think that if you are going to use the name Mahi Mahi on your menu you should make the dish a little tropical. I mean after all Mahi Mahi is the Hawaiian name for this species of fish known as Dolphin fish or Dorado. I know that Mahi Mahi is more of an appealing name than Dolphin fish and I would bet you wouldn't get as many orders if you called it a dolphin. and also would have to answer a heck of a lot of questions like. "Is that really dolphin on your menu?"

Anyway, Just my thoughts.

Our version had a lot of tastes and textures going on. Fresh mango with diced jalapenos, Key lime juice and red onions for the salsa and just a simple mayonnaise concoction with wasabi whipped into it. We braised the prawns in butter and a small amount of garlic. Just to mix up the flavors a little. I will write down the individual recipes for our version soon.

I don't really mean to sound so negative about a really fine chef as Mr. English. But I firmly believe that if you go to an expensive or any restaurant that has a chef. It is the duty of that chef to tickle your taste buds and give you something that would be hard to duplicate at home. It can either be done with simple or elaborate ingredients as long as it works together. You just can't rely on your location for long term business. But then again. If your restaurant is at the Bellagio Casino and Resort in Las Vegas. Maybe location is everything after all?

Michael

Olives - Bellagio Las Vegas

Had been a fan of Chef Todd English for awhile now. One of only a handful of creative Chefs I admire. So it was a given that we would eat at his newest Las Vegas venture Olives at the Bellagio Resort and Casino. One of my favorite hotels on the strip. And like most of the "celebrity chef" restaurants here in Vegas, it has a casual dress code and environment. Another one of those places to be seen at. What ever. We just go for the food. I had been here on another occasion a few months ago and it was superb. I had Lamb with parpadelle pasta . No longer on the menu. The evening started out with my companion and I having been seated in what would have to be the best seat in the house. The restaurant has an outdoor eating area that overlooks the Fountains at the Bellagio. And every 15 minutes or so. The music starts and the fountains light up and dance.

With the Eiffel Tower from the Paris Hotel right behind them. We thought nothing could go wrong. The staff were very attentive and menus brought out and drinks were ordered up. I had the Negroni Martini. Hot day, nice cold martini to start off dinner with. It had been a thunder and lightening show all day in Vegas. Hot and balmy with no let up in sight.

We started our dining experience this evening with the Boston Bibb Salad
shaved white onions, toasted walnut dressing, Maytag Blue cheese.....$12.00. I have to tell you it was not very impressive. First, not only were the onions shaved, But the Maytag Blue cheese was shaved by what must have been one of those new five blade shavers. No taste of that distinct flavor that this world class cheese exhibits. What was shaved on the plate tasted more like Queso Fresco. you know the stuff they put on your rolled tacos. I know that a little of a strong

flavored food goes a long way in fine dining and that you just want to introduce the nuances of a distinct flavor as not to overpower. But this took it a little to far. Bland and sad. maybe like the price for a barrel of oil the price for Maytag blue has gone up as well.

In looking over the menu I noticed that not only was my favorite lamb dish gone. But it seem to be that they had paired down the beef and lamb section entirely. Todd English has always been known for his ability to create very succulent meat dishes. And now. at least at Olive's they are no more. More of a California style menu now. Lot's of fish and pasta's. Not there is anything wrong with that. To the contrary. What it really boils down to is this. If you are known for one style and then change to another. You had better be able to pull it off.

OK, Having said that I ordered the Pan Seared Mahi Mahi honey white polenta, baby carrots, butter braised giant prawns, spice market sauce. $42.00 on the menu.

I thought the presentation was horrible, everything just piled up on high. Can't see the Prawns and the carrots. All piled on a rectangle of fried polenta. I even tried turning the dish around so I could get a better shot thinking that the server just put the plate down upside down. I must say though that the Mahi Mahi was cooked to perfection. 30 seconds more and it would not have been so moist and tender. As were the carrots and prawns. No flavor though? It had what was described as "Spice market sauce" listed in the menu? I guess the "Spice Market" was closed this day. No sauce over the fish or spice, just that, "I just cut myself "looking bleeding drips of something all over the plate.I count 9 drops of that special sauce on the plate. Maybe trendy, but not to the palette. No spice other than lot's of butter taste for the carrots and prawns. The only flavor compliment on this dish were the radish sprouts.

My business associate had the Butternut Squash Tortelli brown butter, sage, parmesan cheese $23.00. The presentation on this one was in my opinion even worse than my plate. It looked like some kind of animal had gotten sick on the plate. The Tortelli just laid there.

The pasta was cooked to perfection though and had a great texture to it. nice and smooth and creamy. The filling was almost inedible. It was very very sweet. This could be served as a desert dish and not an entree. sprinkle some powdered sugar on it and throw a cherry or two on top. Not savory at all. The butternut squash naturally has a high sugar content in it. and by carmalizing it in the cooking process it really starts to come through. Could never recommend this dish.

Maybe we will hit a winner with the actual desert? We ordered up Olives version of the classic and still one of my favorites. Creme Brulee. A simple but elegant dish. The one on the menu had a twist. Creme Brulee made with Myer lemons and topped with lemon curd and seasonal berries.

Also with Biscotti with pine nuts. ymmmy. The actual Creme Brulee was vary good. And the Myer lemon was excellent in this dish. Overkill on the lemon curd on top. The berries added a nice compliment as well. The cookies were a little to dense and tough for my taste.

Over all I don't think I will be back to this place. Too pricy and not enough panache in it's flavors and plate styling. The trend in Las Vegas has been for the last few years is to attract as many high profile chefs as it can. Todd English being one of them. But at least make it something worth while to go to and especially for the cost. What's next? Rick Bayless opening a Taco Bell at the Venetian?

Olives Las Vegas

Bellagio Hotel

Chow

Michael