It’s an odd thing to stake a claim as something of an expert when it comes to Las Vegas buffets…especially when you weigh in at under 200 lbs…but why hide it? I’m probably one of the few people on the planet to have dined at virtually all of the casino-resort buffets, typically in the course of research (see my Orbitz.com Top Ten Buffets, most of which I believe still holds accurate, with the exception of Mirage’s Cravings, about which I’ve heard too many complaints) but occasionally just in the pursuit of a quick, effortless meal. Which is largely the point of these casino smorgasbords, at least historically, as I noted in another piece I wrote on the topic for the Las Vegas Weekly.

One of the finest meals you can have in Los Angeles right now is at Drago Santa Monica. That shouldn’t surprise anyone who’s familiar with the LA dining scene of the past decade—all of Celestino Drago’s restaurants (including those in Pasadena and downtown) produce well-regarded modern Italian.

But a special spring menu, which is priced at only $59 for six courses (seven including a substantial amuse) or $88 with wine pairings is really worth seeking out while it’s available.

Last Friday, USA Today devoted the better part of a two-page spread on The Best of Las Vegas Nightlife, a pictorial written by Kitty Bean Yancey with the input of Vegas “panelists” Norm Clarke (Las Vegas Review-Journal gossip columnist), Anthony Curtis (LasVegasAdvisor.com), Sarah Feldberg (Las Vegas Weekly), Oscar Goodman (outgoing Mayor of downtown Las Vegas), Dan Hippler (Vegas.com), Jack Houston (Las Vegas Magazine), John Katsilometes (Las Vegas Sun), and Abby Tegnalia (VEGAS magazine).

I have to tell you, I was pretty dumbstruck by it. I had to check the date of the paper—and wonder how much input my colleagues actually had. Because without exception, every single one of the choices—most of which wouldn’t generally be considered ‘nightlife’ specifically—could have been made two years ago. If not longer. YAWN.

Though coastal city snobs can continue to sneer, few if any cities can come near to rivaling the chef star power that is available in Las Vegas, where over the past 15 years, a fine food scene of remarkable breadth, depth and sheer volume has been gathered at the major resorts—and increasingly off-Strip, too. And the best representation of that scene, the best assemblage and celebration, remains Vegas Uncork’d by bon appetit.

Seems like all you hear about in Las Vegas anymore is the Cosmopolitan. That’s probably partially my fault. Here’s yet another piece I wrote on the resort, for Dallas/Ft. Worth’s 360 West:

For WhereLA’s annual Guest Book, I spent some time with emerging Latina actress Ana De La Reguera (Cowboys & Aliens) getting to know her Southern California favorites.

Why pink? Pink is the color of at least two new tequilas (Pasion, Mejor), designed to attract women to the liquor (no, they don’t taste different, they’re just pink). It’s also the color of Chambord’s new-ish liqueur and bottle color of new Rouge vodka, and… I could go on. I’m wondering just how the fairer sex found alcohol before it was color-coded for them. Insert emoticon.

Say what you want about In N Out–the world of burger fans seems to divide neatly into ‘lover’ and ‘hater’ camps–the California-based chain certainly deserves credit as the catalyst for fresh-ingredient fast food, as well as prioritizing customer service.

Among the myriad fine dining grouped on the Cosmopolitan of Las Vegas’ third level, Blue Ribbon appears as something of a sleeper. Unlike the flashy, hostess-heavy Jaleo and STK, the uber-fancy Milos, or classically modern Scarpetta and Comme Ça, Blue Ribbon is in a darker corner and somewhat hidden behind a patterned screen wall. But [...]

In the realm of prominent Food & Wine festivals, few have the cache of Pebble Beach—and it isn’t hard to see why. Take the muscle of American Express Publishing—Food&Wine magazine, Departures, Executive Travel ($$$) and combine it with the captive audience of one of the richest private developments in the country ($$$$) and, well, you [...]