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	<title>Content Is King &#187; FOOD + CHEFS</title>
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	<link>http://ecgladstone.com</link>
	<description>the homepage of E.C. Gladstone</description>
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		<title>The Holy Grail of &#8220;Pizza Napoletana&#8221;</title>
		<link>http://ecgladstone.com/2012/01/the-holy-grail-of-pizza-napoletana/</link>
		<comments>http://ecgladstone.com/2012/01/the-holy-grail-of-pizza-napoletana/#comments</comments>
		<pubDate>Sat, 07 Jan 2012 03:42:29 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[apizza]]></category>
		<category><![CDATA[best pizza]]></category>
		<category><![CDATA[new york pizza]]></category>
		<category><![CDATA[original pizza parlor]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[pizza napoli]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2944</guid>
		<description><![CDATA[Authentic.
Anyone who follows me at all knows this is my (least) favorite word in the food lexicon. “Authentic” is not only in the eye of the beholder (who typically has inaccurate perceptions) but also implies that adhering to an older style lends food some kind of extra “legitimacy.” Of course, any true student of food [...]]]></description>
		<wfw:commentRss>http://ecgladstone.com/2012/01/the-holy-grail-of-pizza-napoletana/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Hollywood Gets Fuku&#8217;ed By Vegas</title>
		<link>http://ecgladstone.com/2011/11/hollywood-gets-fukued-by-vegas/</link>
		<comments>http://ecgladstone.com/2011/11/hollywood-gets-fukued-by-vegas/#comments</comments>
		<pubDate>Fri, 11 Nov 2011 05:47:27 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[LAS VEGAS]]></category>
		<category><![CDATA[best burgers la]]></category>
		<category><![CDATA[food trucks]]></category>
		<category><![CDATA[fusion]]></category>
		<category><![CDATA[gourmet burgers]]></category>
		<category><![CDATA[hollywood]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2923</guid>
		<description><![CDATA[Fukuburger is one of the best of the few food trucks in Las Vegas. But for their first restaurant without wheels, they teamed with Harry Morton to open in Hollywood. My report ran in the Las Vegas Weekly, but I couldn&#8217;t resist posting all my food porn from the tasting, too&#8230;
]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/11/hollywood-gets-fukued-by-vegas/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Top Ten Food Experiences at Aria, City Center</title>
		<link>http://ecgladstone.com/2011/10/top-ten-food-experiences-at-aria-city-center/</link>
		<comments>http://ecgladstone.com/2011/10/top-ten-food-experiences-at-aria-city-center/#comments</comments>
		<pubDate>Mon, 24 Oct 2011 16:30:43 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[LAS VEGAS]]></category>
		<category><![CDATA[Best Vegas Restaurants]]></category>
		<category><![CDATA[Best Vegas Steakhouses]]></category>
		<category><![CDATA[top chef masters]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2897</guid>
		<description><![CDATA[While some might have enjoyed merely rubbing shoulders with Gail Simmons and the many Top Chef &#8220;Cheftestants,&#8221; this past weekend&#8217;s Food + Wine All-Star Weekend was a reminder of one important thing: Aria, City Center is one of the strongest destinations on the Las Vegas Strip for fine dining. Of all the restaurants represented at [...]]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/10/top-ten-food-experiences-at-aria-city-center/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>About.com Guest Blogs</title>
		<link>http://ecgladstone.com/2011/10/about-com-guest-blogs/</link>
		<comments>http://ecgladstone.com/2011/10/about-com-guest-blogs/#comments</comments>
		<pubDate>Sat, 22 Oct 2011 20:35:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[LAS VEGAS]]></category>
		<category><![CDATA[about.com]]></category>
		<category><![CDATA[Best Burgers]]></category>
		<category><![CDATA[best pizza vegas]]></category>
		<category><![CDATA[Cosmopolitan Las Vegas]]></category>
		<category><![CDATA[govegas]]></category>
		<category><![CDATA[secret pizza]]></category>
		<category><![CDATA[top ten burgers]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2888</guid>
		<description><![CDATA[My good friend Zeke Quezada has been the GoVegas Editor for the New York Times&#8217; About.com pretty much as long as anyone can remember. As such, he&#8217;s essentially the single most-read voice on Las Vegas anywhere on the interwebs (in other words, Anywhere, Period), and is remarkably humble about it. Well, humble relative to many [...]]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/10/about-com-guest-blogs/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Nick + Stef’s: Can You Beat This Girl’s Meat?</title>
		<link>http://ecgladstone.com/2011/10/nick-stef%e2%80%99s-can-you-beat-this-girl%e2%80%99s-meat/</link>
		<comments>http://ecgladstone.com/2011/10/nick-stef%e2%80%99s-can-you-beat-this-girl%e2%80%99s-meat/#comments</comments>
		<pubDate>Fri, 21 Oct 2011 18:01:05 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[WINE + SPIRITS]]></category>
		<category><![CDATA[best steakhouse LA]]></category>
		<category><![CDATA[downtown LA restaurants]]></category>
		<category><![CDATA[hot chefs]]></category>
		<category><![CDATA[Nick & Stef's]]></category>
		<category><![CDATA[Patina]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2848</guid>
		<description><![CDATA[Hidden amongst the skyscrapers of Downtown LA’s Bunker Hill, Nick + Stef’s was reinventing the modern steakhouse back when most of today’s foodies were obsessing on Olive Garden’s unlimited breadsticks and salad. They may not have been the very first, but when Joachim Splichal’s Patina Group opened N+S in the late ‘90s, most steak joints [...]]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/10/nick-stef%e2%80%99s-can-you-beat-this-girl%e2%80%99s-meat/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Surviving Hell&#8217;s Kitchen: Nona Sively</title>
		<link>http://ecgladstone.com/2011/10/surviving-hells-kitchen-nona-sively/</link>
		<comments>http://ecgladstone.com/2011/10/surviving-hells-kitchen-nona-sively/#comments</comments>
		<pubDate>Thu, 20 Oct 2011 16:39:10 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[best restaurants los angeles]]></category>
		<category><![CDATA[Gordon Ramsay]]></category>
		<category><![CDATA[Hell's Kitchen]]></category>
		<category><![CDATA[JW Marriott]]></category>
		<category><![CDATA[Kerry Simon]]></category>
		<category><![CDATA[LA Live]]></category>
		<category><![CDATA[Nona Sively]]></category>
		<category><![CDATA[Ritz-Carlton]]></category>
		<category><![CDATA[STar Chef]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2841</guid>
		<description><![CDATA[]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/10/surviving-hells-kitchen-nona-sively/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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		<title>Wine &amp; Cheese If U Pleez: Beyond The Star Chefs at L A Food+Wine</title>
		<link>http://ecgladstone.com/2011/10/wine-cheese-if-u-pleez-beyond-the-star-chefs-at-l-a-foodwine/</link>
		<comments>http://ecgladstone.com/2011/10/wine-cheese-if-u-pleez-beyond-the-star-chefs-at-l-a-foodwine/#comments</comments>
		<pubDate>Tue, 18 Oct 2011 21:38:05 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[WINE + SPIRITS]]></category>
		<category><![CDATA[Dana Cowin]]></category>
		<category><![CDATA[Darius Allyn]]></category>
		<category><![CDATA[Food Wine Magazine]]></category>
		<category><![CDATA[Food+Wine Magazine]]></category>
		<category><![CDATA[Grilled Cheese]]></category>
		<category><![CDATA[humboldt fog]]></category>
		<category><![CDATA[LA Food Fest]]></category>
		<category><![CDATA[LA Restaurants]]></category>
		<category><![CDATA[Laura Werlin]]></category>
		<category><![CDATA[raj parr]]></category>
		<category><![CDATA[William Sherer]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2810</guid>
		<description><![CDATA[The Los Angeles Food &#38; Wine festival (ambitiously declared &#8220;First Annual&#8230;&#8221; I guess they have a crystal ball) was an incredible assemblage of Star Chefs from both LA and elsewhere in the US, modeled after the Pebble Beach and Aspen events organized by much of the same team&#8211;but perhaps bigger than either.
I would love to [...]]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/10/wine-cheese-if-u-pleez-beyond-the-star-chefs-at-l-a-foodwine/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Too Much Is Never Enough: Indulge LA</title>
		<link>http://ecgladstone.com/2011/09/too-much-is-never-enough-indulge-la/</link>
		<comments>http://ecgladstone.com/2011/09/too-much-is-never-enough-indulge-la/#comments</comments>
		<pubDate>Wed, 28 Sep 2011 16:22:51 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[WINE + SPIRITS]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2746</guid>
		<description><![CDATA[Most food festivals tend to emphasize the savory over the sweet, but Indulge Los Angeles flipped the script, focusing on chocolates, pastries and beverage pairings. With two world-class pattissiers demonstrating, as well as the winner of Food Network&#8217;s Cupcake Wars, the event benefitting St. Jude Children&#8217;s Hospital (tix only $35!), it was pretty impossible to [...]]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/09/too-much-is-never-enough-indulge-la/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chip Frenzy</title>
		<link>http://ecgladstone.com/2011/08/chip-frenzy/</link>
		<comments>http://ecgladstone.com/2011/08/chip-frenzy/#comments</comments>
		<pubDate>Sat, 27 Aug 2011 19:35:24 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[dinosaur bbq]]></category>
		<category><![CDATA[laura scudder]]></category>
		<category><![CDATA[martin's potato chips]]></category>
		<category><![CDATA[saratoga chips]]></category>
		<category><![CDATA[terrell potato chips]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2703</guid>
		<description><![CDATA[Ever wondered how we got the potato chip? Like many great innovations, it was created in anger, according to one story, by Chef George &#8220;Speck&#8221; Crum at Moon&#8217;s Lake House in Saratoga Springs, New York. Speck, in 1853, was irritated by a diner (allegedly Corneilus Vanderbilt, who was a regular) that kept sending back his [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>No Baloney, Abalone!</title>
		<link>http://ecgladstone.com/2011/08/no-baloney-abalone/</link>
		<comments>http://ecgladstone.com/2011/08/no-baloney-abalone/#comments</comments>
		<pubDate>Thu, 04 Aug 2011 02:47:06 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[TRAVEL]]></category>
		<category><![CDATA[farm fishing]]></category>
		<category><![CDATA[halibut]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[Sustainable Seafood]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2406</guid>
		<description><![CDATA[As I've said before, it's never a bad idea to know your food  sources. During a recent trip to Santa Barbara, I got to make a fascinating side-visit to a moderate-sized abalone and halibut farm just north of town, poetically called The Cultured Abalone. For those who may be most accustomed to seeing it on Asian menus, abalone is a actually a type of snail (called abulon in Latin countries, ear-shells or mutton-fish in Australia, ormer in Great Britain, and venus-ears in South Africa) that lives in a half-shell which is a popular source of mother-of-pearl. Abalone meat might be easiest described as somewhere between scallop and clam, as it can be bigger like the former but firmer like the latter. If cooked right, it's not chewy but tender and mild.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Belly up to the Counter at Scarpetta BH</title>
		<link>http://ecgladstone.com/2011/08/belly-up-to-the-counter-at-scarpetta-bh/</link>
		<comments>http://ecgladstone.com/2011/08/belly-up-to-the-counter-at-scarpetta-bh/#comments</comments>
		<pubDate>Wed, 03 Aug 2011 02:12:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[best italian los angeles]]></category>
		<category><![CDATA[celebrity chef]]></category>
		<category><![CDATA[Chef's Table]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2641</guid>
		<description><![CDATA[Like many star chef restaurants, nearly all the outlets of Scott Conant’s ever-expanding Scarpetta empire—including Miami, Toronto and Las Vegas—offer luxe kitchen-adjacent “Chef’s Table” dining rooms. And Scarpetta Beverly Hills, located within the Montage hotel, is no different. As a matter of fact, on the night I visit, comedian George Lopez, Los Angeles Mayor Antonio Villaraigosa, and a trio of women are enjoying the one here. But Scarpetta B.H. has another dining option that’s not only unique to all of Conant’s restaurants, but also most fine dining establishments: a counter actually in the kitchen.]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/08/belly-up-to-the-counter-at-scarpetta-bh/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Berry Interesting: A Visit To Driscoll&#8217;s</title>
		<link>http://ecgladstone.com/2011/08/berry-interesting-a-visit-to-driscolls/</link>
		<comments>http://ecgladstone.com/2011/08/berry-interesting-a-visit-to-driscolls/#comments</comments>
		<pubDate>Tue, 02 Aug 2011 02:27:58 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[farm-to-table]]></category>
		<category><![CDATA[farmer's markets]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[organic]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2622</guid>
		<description><![CDATA[Whether you write about food or just enjoy it, knowing your sources is never a bad idea. So when the opportunity arose to visit the Watsonville, CA ranch where Driscoll’s Berries conducts their research, I was thrilled to accept.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Aureole Wine Lounge: A Secret In Plain Sight</title>
		<link>http://ecgladstone.com/2011/07/aureole-wine-lounge-a-secret-in-plain-sight/</link>
		<comments>http://ecgladstone.com/2011/07/aureole-wine-lounge-a-secret-in-plain-sight/#comments</comments>
		<pubDate>Mon, 01 Aug 2011 02:37:09 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[LAS VEGAS]]></category>
		<category><![CDATA[Aureole]]></category>
		<category><![CDATA[best barbecue vegas]]></category>
		<category><![CDATA[best bbq]]></category>
		<category><![CDATA[best restaurants Las Vegas]]></category>
		<category><![CDATA[charlie palmer]]></category>
		<category><![CDATA[cheap eats las vegas]]></category>
		<category><![CDATA[mandalay bay]]></category>
		<category><![CDATA[mgm resorts]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2603</guid>
		<description><![CDATA[Some things in Las Vegas have a way of hiding in plain sight. Aureole Wine Lounge is a fine example of this. Late last year, the Charlie Palmer restaurant in Mandalay Bay decided to update it’s rather austere entrance last year, opening up a huge window to their famous wine tower and dining room; it was a great idea, and arguably overdue, the first real change to the restaurant since it opened in the late ‘90s. At the same time, they also thought to gather some energy from the casino floor by creating a small “wine lounge” in front of the window, with a few select wines by the glass, and some small bites to accompany them.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Wurstküche: German For &#8216;Kiss My Weiner&#8217;</title>
		<link>http://ecgladstone.com/2011/07/wurstkuche-german-for-kiss-my-weiner/</link>
		<comments>http://ecgladstone.com/2011/07/wurstkuche-german-for-kiss-my-weiner/#comments</comments>
		<pubDate>Sun, 31 Jul 2011 00:23:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[craft beer]]></category>
		<category><![CDATA[downtown LA]]></category>
		<category><![CDATA[hot la restaurants]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2566</guid>
		<description><![CDATA[As I write this, there are 2653 reviews of Wurstküche on Yelp (and a 4+ stars average), so I&#8217;m well aware that I&#8217;m a day late and a donut short (as my daughter likes to say) on this one. But it&#8217;s been a long time since a venue bugged the F out of me inspired [...]]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/07/wurstkuche-german-for-kiss-my-weiner/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Ping Pang Pong: More Bounce To The Ounce</title>
		<link>http://ecgladstone.com/2011/07/ping-pang-pong-more-bounce-to-the-ounce/</link>
		<comments>http://ecgladstone.com/2011/07/ping-pang-pong-more-bounce-to-the-ounce/#comments</comments>
		<pubDate>Sat, 30 Jul 2011 02:51:23 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[LAS VEGAS]]></category>
		<category><![CDATA[best asian food]]></category>
		<category><![CDATA[best casino restaurants]]></category>
		<category><![CDATA[best chinese restaurant]]></category>
		<category><![CDATA[best dim sum]]></category>
		<category><![CDATA[Best Vegas Restaurants]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2586</guid>
		<description><![CDATA[Sometimes when you run a steady, sturdy ship it&#8217;s easy to get overlooked relative to newer, flashier restaurants with more marketing money. Such might be the case for Ping Pang Pong, perhaps one of the few perennial winners of the Las Vegas Review-Journal&#8217;s &#8220;Best Of Vegas&#8221; that actually deserves it. Both local and national critics [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Eating With Your Eyes: The Ultimate Food Porn at The Bazaar</title>
		<link>http://ecgladstone.com/2011/07/eating-with-your-eyes-the-ultimate-food-porn-at-the-bazaar/</link>
		<comments>http://ecgladstone.com/2011/07/eating-with-your-eyes-the-ultimate-food-porn-at-the-bazaar/#comments</comments>
		<pubDate>Fri, 29 Jul 2011 02:37:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[WINE + SPIRITS]]></category>
		<category><![CDATA[Best Los Angeles Restaurants]]></category>
		<category><![CDATA[Jaleo]]></category>
		<category><![CDATA[Jose Andres]]></category>
		<category><![CDATA[Sam Nazarian]]></category>
		<category><![CDATA[SBE]]></category>
		<category><![CDATA[SLS Hotel]]></category>
		<category><![CDATA[tapas]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2529</guid>
		<description><![CDATA[I’ll be honest. The first time I ate at The Bazaar by Jose Andres, I didn’t get it. It was very soon after the restaurant’s opening, my friends and I knew nothing about the restaurant other than that it was something new and different, and the waitstaff were not only ill-trained, but unable to give [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Vintner Grill: A Semi-Secret Summerlin Stalwart</title>
		<link>http://ecgladstone.com/2011/07/vintner-grill-a-semi-secret-summerlin-stalwart/</link>
		<comments>http://ecgladstone.com/2011/07/vintner-grill-a-semi-secret-summerlin-stalwart/#comments</comments>
		<pubDate>Wed, 27 Jul 2011 02:19:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[LAS VEGAS]]></category>
		<category><![CDATA[beef stroganoff]]></category>
		<category><![CDATA[Best las vegas restaurants]]></category>
		<category><![CDATA[charcuterie]]></category>
		<category><![CDATA[off-Strip dining]]></category>
		<category><![CDATA[osso bucco]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2505</guid>
		<description><![CDATA[I'll be honest: in years of covering the Vegas dining scene, I've really only experienced a couple handfuls of restaurants off-Strip (or more specifically, outside a casino resort) worth writing about. Granted, that is probably on par with what you might expect of an average Southwest city even if it didn't have a foodie-frustrating overload of fine dining right in the middle of it. But particularly in Vegas, most anyone with serious chef talent is going to want to be on the Strip. That's where most of the money is, easy or hard.]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/07/vintner-grill-a-semi-secret-summerlin-stalwart/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Could Jelly Beans Save Us?</title>
		<link>http://ecgladstone.com/2011/07/could-jelly-beans-save-us/</link>
		<comments>http://ecgladstone.com/2011/07/could-jelly-beans-save-us/#comments</comments>
		<pubDate>Tue, 26 Jul 2011 03:18:03 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[açai berry]]></category>
		<category><![CDATA[antioxidant]]></category>
		<category><![CDATA[fruit snacks]]></category>
		<category><![CDATA[jelly beans]]></category>
		<category><![CDATA[pomegranate]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2498</guid>
		<description><![CDATA[Am I the only one who&#8217;s noticed in recent months that Jelly Belly, the California gourmet candy company that President Reagan first launched to stardom, has been dabbling in the health food arena?
Crazy, right? How could jelly beans possibly be a health food? But here&#8217;s the evidence: &#8220;Superfruit&#8221; Jelly Bellys, made with &#8220;real fruit,&#8221; &#8220;naturally [...]]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/07/could-jelly-beans-save-us/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Getting Reacquainted with Social House</title>
		<link>http://ecgladstone.com/2011/07/getting-reacquainted-with-social-house/</link>
		<comments>http://ecgladstone.com/2011/07/getting-reacquainted-with-social-house/#comments</comments>
		<pubDate>Mon, 25 Jul 2011 03:39:26 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[LAS VEGAS]]></category>
		<category><![CDATA[asian fusion]]></category>
		<category><![CDATA[best japanese vegas]]></category>
		<category><![CDATA[best sushi vegas]]></category>
		<category><![CDATA[Best Vegas Restaurants]]></category>
		<category><![CDATA[city center restaurants]]></category>
		<category><![CDATA[pure management]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2460</guid>
		<description><![CDATA[Social House is easily the strongest culinary destination in Crystals, and one of the Strip’s most creatively approachable, ingredient-driven Japanese restaurants. No, it does not necessarily compete with the most adventuresome Japanese eateries in town, such as Spring Mountain’s Iburiya Raku and Ichiza, but this is a more relaxed, lavish, internationally-appealing experience, with strong quality and technique. The kitchen understands how to balance salty, sweet, sour and bitter with crispy, crunchy and soft textures for mouth-pleasing bites. That talent is all too rare.]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/07/getting-reacquainted-with-social-house/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Catch: A Hotel Restaurant Too Good To Leave To Tourists</title>
		<link>http://ecgladstone.com/2011/07/catch-a-hotel-restaurant-too-good-to-leave-to-tourists/</link>
		<comments>http://ecgladstone.com/2011/07/catch-a-hotel-restaurant-too-good-to-leave-to-tourists/#comments</comments>
		<pubDate>Sat, 23 Jul 2011 21:10:05 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[best santa monica hotel]]></category>
		<category><![CDATA[gluten-free]]></category>
		<category><![CDATA[santa monica best restaurants]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2476</guid>
		<description><![CDATA[From two star Michelin-rated Melisse to funky fresh Blue Plate Oysterette, dining in Santa Monica is perhaps better now than it ever has been. But with all the interesting new bistros–and even stalwarts like Drago reviving and refreshing their menus–it's more than easy for locals to overlook the hotel restaurants.

In most cases, this is no great loss. But under Executive Chef Jason Bowlin and Executive Sous Chef Sean Conway, Casa Del Mar's Catch restaurant and wine bar has reinvented itself as not only a gorgeous view room, but a semi-casual place with exceptionally inventive and satisfying dishes.]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/07/catch-a-hotel-restaurant-too-good-to-leave-to-tourists/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fig &amp; Olive is NOT located at Fig and Olive ;)</title>
		<link>http://ecgladstone.com/2011/07/fig/</link>
		<comments>http://ecgladstone.com/2011/07/fig/#comments</comments>
		<pubDate>Fri, 22 Jul 2011 02:58:05 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[best LA restaurants]]></category>
		<category><![CDATA[best lunch west hollywood]]></category>
		<category><![CDATA[fig & olive]]></category>
		<category><![CDATA[good wine list]]></category>
		<category><![CDATA[mediterranean food]]></category>
		<category><![CDATA[melrose place]]></category>
		<category><![CDATA[tapas]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2421</guid>
		<description><![CDATA[The menu, though, is enjoyably expansive, prompting the possibility of several different experiences without feeling like the forced eclecticism of many modern “small plates” spots. Executive Chef Pascal Lorange brings an interesting background with him, including experience in French and Beligian Michelin-starred restaurants, an extended sojourn on Tenerife, and stints working privately for Julio Iglesias and President Clinton.]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/07/fig/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Twice As Nice: Double Helix in Town Square</title>
		<link>http://ecgladstone.com/2011/07/twice-as-nice-double-helix-in-town-square/</link>
		<comments>http://ecgladstone.com/2011/07/twice-as-nice-double-helix-in-town-square/#comments</comments>
		<pubDate>Thu, 21 Jul 2011 03:22:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[LAS VEGAS]]></category>
		<category><![CDATA[WINE + SPIRITS]]></category>
		<category><![CDATA[arancini]]></category>
		<category><![CDATA[charcuterie]]></category>
		<category><![CDATA[cheese plate]]></category>
		<category><![CDATA[double helix]]></category>
		<category><![CDATA[shrimp grits]]></category>
		<category><![CDATA[Town Square]]></category>
		<category><![CDATA[wine bar]]></category>
		<category><![CDATA[wine by the glass]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2369</guid>
		<description><![CDATA[The Palazzo&#8217;s Double Helix has long been one of my favorite wine destinations on the Las Vegas Strip: it was one of the first to have an extensive by-the-glass selection, and with owner Ray Nisi frequently on premises, it&#8217;s also always had a very well trained and knowledgeable bar staff&#8211;regrettably still a rarity.
It also seems [...]]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/07/twice-as-nice-double-helix-in-town-square/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Burger Babies: Do the Freddy</title>
		<link>http://ecgladstone.com/2011/07/burger-babies-do-the-freddy/</link>
		<comments>http://ecgladstone.com/2011/07/burger-babies-do-the-freddy/#comments</comments>
		<pubDate>Wed, 20 Jul 2011 03:20:29 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[5 guys]]></category>
		<category><![CDATA[Best Burgers]]></category>
		<category><![CDATA[burger]]></category>
		<category><![CDATA[chicago dog]]></category>
		<category><![CDATA[Fast Food]]></category>
		<category><![CDATA[frozen custrard]]></category>
		<category><![CDATA[In N Out]]></category>
		<category><![CDATA[steak n shake]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2386</guid>
		<description><![CDATA[
Roll over Five Guys and tell Steak&#38;Shake the news: Freddy&#8217;s is on your tail.
A close cousin to those other Midwestern  exports Five Guys and Steak&#38;Shake, Freddy’s, which has outlets in Kansas, Oklahoma, Texas, Missouri, Nebraska, Arizona, Colorado, and now Victorville, CA, distinguishes itself primarily with Frozen Custard, a denser version of ice cream with higher [...]]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/07/burger-babies-do-the-freddy/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Just a slice of CUT</title>
		<link>http://ecgladstone.com/2011/07/just-a-slice-of-cut/</link>
		<comments>http://ecgladstone.com/2011/07/just-a-slice-of-cut/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 03:23:34 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[cut beverly hills]]></category>
		<category><![CDATA[lardo]]></category>
		<category><![CDATA[squash blossom]]></category>
		<category><![CDATA[wagyu]]></category>
		<category><![CDATA[Wolfgang Puck]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2358</guid>
		<description><![CDATA[Though I&#8217;ve been fortunate enough to dine at the Las Vegas CUT, not to mention many other Wolfgang Puck destinations, for some reason I have yet to experience one of his biggest recent successes, CUT Beverly Hills, in the impressively revamped Beverly Wilshire hotel. But for the restaurant&#8217;s fifth anniversary, Sommelier Dana Farmer (who&#8217;s been [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rocket Fizz is a Supersonic Blast</title>
		<link>http://ecgladstone.com/2011/07/rocket-fizz-is-a-supersonic-blast/</link>
		<comments>http://ecgladstone.com/2011/07/rocket-fizz-is-a-supersonic-blast/#comments</comments>
		<pubDate>Sun, 17 Jul 2011 15:43:53 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[LAS VEGAS]]></category>
		<category><![CDATA[Belmont Shores]]></category>
		<category><![CDATA[Candy Store]]></category>
		<category><![CDATA[Galco's]]></category>
		<category><![CDATA[Mexican Coke]]></category>
		<category><![CDATA[Powell's]]></category>
		<category><![CDATA[Retro Candy]]></category>
		<category><![CDATA[soda pop]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2350</guid>
		<description><![CDATA[Have you checked out Rocket Fizz? While the Burbank store hardly originated the idea of selling every retro candy and soda pop available–shout outs to Galco's Soda Pop Stop in Highland Park and Powell's Sweet Shop in Belmont Shores (and 17 other locations)–I've been so overdue to check it out that, while I slept they've expanded to branches in:]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cooking Lessons From The Chairman</title>
		<link>http://ecgladstone.com/2011/07/cooking-lessons-from-the-chairman/</link>
		<comments>http://ecgladstone.com/2011/07/cooking-lessons-from-the-chairman/#comments</comments>
		<pubDate>Thu, 14 Jul 2011 20:53:02 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[Frank Sinatra]]></category>
		<category><![CDATA[Italian Recipes]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2344</guid>
		<description><![CDATA[Though certain pop music historians and fanatics know that Francis Albert Sinatra loved to cook, I never knew much about his actual technique. Until I came across this cookbook by the legendary Dinah Shore, who casually included recipes from many of her celebrity friends who probably didn&#8217;t realize they could cash in on their own! [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Truck Norris doesn&#8217;t feed you, you feed it.</title>
		<link>http://ecgladstone.com/2011/07/truck-norris-doesnt-feed-you-you-feed-it/</link>
		<comments>http://ecgladstone.com/2011/07/truck-norris-doesnt-feed-you-you-feed-it/#comments</comments>
		<pubDate>Sun, 10 Jul 2011 20:52:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[brazilian food]]></category>
		<category><![CDATA[chuck norris]]></category>
		<category><![CDATA[filipino food]]></category>
		<category><![CDATA[food trucks]]></category>
		<category><![CDATA[indian food]]></category>
		<category><![CDATA[sliders]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2330</guid>
		<description><![CDATA[Truck Norris is obviously more inspired by a good pun than any particular cuisine. Surprisingly, all the dishes aren't as macho as one might expect. Though you can get a FULL ONE POUND "TNT" Burger for 10 bucks, they also serve Hawaiian/Filipino-inspired ribs, sesame chicken, sisig pork belly, and for dessert, nutella wontons and lumpia smores!]]></description>
		<wfw:commentRss>http://ecgladstone.com/2011/07/truck-norris-doesnt-feed-you-you-feed-it/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Didn&#8217;t Get The Memo: Arty Party Dim Sum Fun</title>
		<link>http://ecgladstone.com/2011/07/didnt-get-the-memo-arty-party-dim-sum-fun/</link>
		<comments>http://ecgladstone.com/2011/07/didnt-get-the-memo-arty-party-dim-sum-fun/#comments</comments>
		<pubDate>Fri, 08 Jul 2011 19:04:53 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[SPA + LUXURY]]></category>
		<category><![CDATA[WINE + SPIRITS]]></category>
		<category><![CDATA[culver city]]></category>
		<category><![CDATA[dim sum]]></category>
		<category><![CDATA[dim sum truck]]></category>
		<category><![CDATA[food trucks]]></category>
		<category><![CDATA[french maids]]></category>
		<category><![CDATA[japanese toys]]></category>
		<category><![CDATA[la art gallery]]></category>
		<category><![CDATA[royal t]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2293</guid>
		<description><![CDATA[
It&#8217;s been a while since I&#8217;ve attended an art gallery opening where you can&#8217;t buy the art. Not because it&#8217;s obscenely expensive, but because it&#8217;s actually not for sale.
Also, it was all behind thick glass. Which makes me think either someone feels this gold-lame flecked Technics 1200 is the new Mona Lisa, or they weren&#8217;t [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Due Forni: Meet Vegas’ Hottest Twins</title>
		<link>http://ecgladstone.com/2011/07/due-forni-meet-vegas%e2%80%99-hottest-twins/</link>
		<comments>http://ecgladstone.com/2011/07/due-forni-meet-vegas%e2%80%99-hottest-twins/#comments</comments>
		<pubDate>Sun, 03 Jul 2011 17:48:03 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[LAS VEGAS]]></category>
		<category><![CDATA[best italian las vegas]]></category>
		<category><![CDATA[best pizza las vegas]]></category>
		<category><![CDATA[best restaurants Las Vegas]]></category>
		<category><![CDATA[carlos buscaglia]]></category>
		<category><![CDATA[due forni]]></category>
		<category><![CDATA[summerlin restaurants]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2248</guid>
		<description><![CDATA[So it certainly took some guts for Carlos Buscaglia, formerly one of the best Italian chefs on the Strip at the MGM Grand’s Fiamma Trattoria, to take that leap and open up a pizza place on Summerlin’s Town Center Drive, particularly in the middle of a severe economic downturn. Thus far, Due Forni Pizza &#038; Wine seems to be doing fine… but if it fails, don’t blame the food.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Get Yr Ducats In A Row: Aureole Wine Weekend 2011 is coming</title>
		<link>http://ecgladstone.com/2011/06/get-yr-ducats-in-a-row-aureole-wine-weekend-2011-is-comin/</link>
		<comments>http://ecgladstone.com/2011/06/get-yr-ducats-in-a-row-aureole-wine-weekend-2011-is-comin/#comments</comments>
		<pubDate>Thu, 30 Jun 2011 22:00:46 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[FOOD + CHEFS]]></category>
		<category><![CDATA[LAS VEGAS]]></category>
		<category><![CDATA[SPA + LUXURY]]></category>
		<category><![CDATA[TRAVEL]]></category>
		<category><![CDATA[WINE + SPIRITS]]></category>
		<category><![CDATA[Aureole]]></category>
		<category><![CDATA[best restaurants Las Vegas]]></category>
		<category><![CDATA[charlie palmer]]></category>
		<category><![CDATA[mandalay bay]]></category>
		<category><![CDATA[William Sherer]]></category>
		<category><![CDATA[wine events]]></category>
		<category><![CDATA[wine pairing events]]></category>

		<guid isPermaLink="false">http://ecgladstone.com/?p=2227</guid>
		<description><![CDATA[I've attended Aureole's Wine Weekend for the past two years, and I remain convinced that this small, rather under-publicized affair, is among the best annual food and wine events in the country. The first year, 2009, I documented on this website, here. The second, 2010, on EscapeHatchDallas.com, here. ]]></description>
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		<slash:comments>0</slash:comments>
		</item>
	</channel>
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