Tasty Wok

After landing at Bellingham International, it became clear that I needed to pick up food along the way home for dinner.  Heck no was I going to be cooking anything and I was in no shape to go eat out (with all the 2nd hand smoke, I must've lost 3 years of my life in Vegas!).  But where?  I was going to do the Kent's Kitchen thing, but Vandelay offered up another option being Tasty Wok.  Located within Champlain Mall, this was not a place I would've had on my radar.  Since I was famished, I decided to order with my eyes and not my stomach, which resulted in 6 dishes.  Yah, I got a bit greedy there...  It would make Mijune proud.

Starting with a fried item that would qualify as somewhat of an appetizer, the Fried Fish tossed in chili salt was cooked a bit too long.  Hence, the fish was rather dry.  On the other hand, it was crispy though with just enough saltiness and a touch of heat.  The Broccoli with Beef looked vibrant and in fact, it was done quite well, especially for something sitting in a warming tray.  The broccoli was crunchy and well-seasoned (without much goopy starch-thickened sauce) while the beef was tender, albeit in little bits.  Now, as for the Sweet and Sour Pork, I can't mince words, it sucked more than Paris Hilton.  Yes, I do realize it was sitting in a warming tray for who-knows-how-long, but even taking that into consideration, the dish was barely edible.  Why?  Well, the meat was fried far too long, where it became more of a jerky.  Also, the batter was too thick, where it soaked up the bland radioactive red sauce.  It was sweet pork jerky with no sour.

Well, not all was lost because the Soy Chicken was not bad.  Consisting of only chicken legs, there was a good chance the meat would be juicy and soft.  They actually suggested I get some when I was picking out my dishes.  Good call as the skin had a nice rich colour which translated to plenty of flavour.  I also got some Chicken Fried Rice to go with all these dishes.  The rice was rather soft and not very toothsome.  At the very least, it was not greasy at all.  In fact, there was not much flavour either.  Lastly, I got an order of the Fried Flat Rice Noodles with Beef.  For me, I thought there was far too much veggies in the form of white onion, bean sprouts and green onion.  The textures overwhelmed the noodles and the beef.  Other than that, the flavours were fine with enough soy caramelization from high wok heat.  Overall, the food was serviceable at Tasty Wok with the exception of the crappy Sweet n' Sour Pork.  With that being said, I'd gladly go to Kent's Kitchen over them though.

The Good:
- Relatively low price
- Some okay dishes
- Friendly people

The Bad:
- Hit and miss (Kent's is better)

Payard

Quick.  When I say "macaron", what would you say?  Macaroon?  No, that's a chocolate coconut treat.  I'm talking about the macaron, which is a meringue-based dessert which resembles a burger.  Being in Las Vegas, Vandelay suggested we tried the ones offered by world-renowned pastry chef François Payard.  So we planned to hit up the spot early in the morning before our flight out of McCarran International (kinda subliminal with McCarran and macaron...).  And I can honestly say we were dedicated as we didn't get much sleep the night before to go on our food adventure.

Since we needed to grab breakfast anyways, we got some items to go with our macarons.  Vandelay had the Croque Monsieur which is a classic French sandwich consisting of ham, Swiss cheese (in this case) and béchamel.  This wasn't bad for a reheated premade concoction.  The bread was toasty while the cheese was melted.  The broiled béchamel on top was creamy and rich.  For myself, I went for 2 items because a Croissant would just not be enough for breakfast.  And about that croissant, it was fantastic.  I found it to be the perfect size where it wasn't too big nor small while the pastry was on point.  The flaky, crispy exterior gave way to an airy and light interior.  There was a nutty butteriness which was just right.  For my second item, I had the Crepe Madam which was absolutely huge.  Hidden within the lightly-textured crepe was ham, cheese and a perfectly prepared sunny-side egg.  I could barely finish this as it was heavy, especially since it was only 8:00am in the morning.

Now onto what we were really here for - Macarons! OMG.  If we looked in the dictionary under disappointment, there would be a picture an irregularly-shaped macaron from Payard.  These things were sorely lacking in quality control as they varied wildly in size and appearance.  Worst of all, the texture was downright insulting (to all macarons out there).  They were hard and crumbly (in a bad way) and devoid of the textures we normally associate with macarons.  Even the flavours were weak. These probably were day-old stock as well since they had a stale quality to them.  Of course we took into account that the dry air in Las Vegas might have something to do with it.  Yet, I would be shocked if they didn't make allocations for it.  Honestly, the worst macarons I've had to date.  It's really too bad since the rest of the stuff we tried was pretty good.  Maybe they need to look into stricter QC because for those who know macarons, this would be completely unacceptable.

The Good:
- Breakfast items are good
- Loved the croissant

The Bad:
- Macarons are terrible
- Expensive, but then again, what isn't on The Strip

Monta

On our second-to-last day in Las Vegas, we'd done the predictable: eat at celebrity chef restaurants and a buffet.  Yah, not exactly the way I'd choose to do things.  So I ended up appealing to everyone's desire to eat something more simple and less heavy (relatively).  I suggested we hit up Monta out on Mountain Springs Road for some ramen.  Sure, it wasn't exactly close to the strip, but I was able to round up Vandelay, Chill and Costanza into sharing a cab out there.  Upon our arrival, we were greeted by a substantial lineup - a very good sign.  The food had to be good right?  Well, and the fact the place makes a take out pizza joint look large.  Since eating a bowl of ramen usually doesn't take very long, we were seated with a brief wait.

We started with 2 orders of Gyoza which were fried up beautifully with a dark shade of brown.  The bottom was crisp while the rest of the dumpling was soft and airy. I found the filling to be a little heavy on the greens, but it was not gritty and was light. For myself, I had the Tonkotsu Ramen with add-ons including corn and nitamago.  I found the portion to be modest with a broth that was silky, rich, nutty and super flavourful.  It wasn't salty per se, but I'm curious if they added any MSG because it was that impactful.  On the other hand, it could've been from the pork fat and/or addition of butter. It reminded me of a slow-boiled chicken feet soup (if you've had this, you would know what I mean). It took a while for me to figure it out, but it hit me while I was walking back from Walgreens and burped (from the Pepsi I was driniking) up the taste...  TMI???  The thin noodles were still al dente and had soaked up plenty of the broth's depth.  The chashu was cut thin, fatty and completely melted in my mouth.  As for the egg, it was nicely runny in the middle.  

Chill and Costanza decided on the Tonkotsu-Shoyu Ramen which was predictably less rich than the one I had.  With the mix of chicken and pork broths, it was lighter, yet still very sweet and savoury. In addition to my bowl of noodles, I had a Mini Pork Belly Bowl.  It was fairly large for a small bowl with lots of the same fatty pork belly on top.  Due to the plethora of toppings, each spoonful was full of richness and flavour.  The butteriness of the pork made it for a luxurious and sinful bowl of rice. Vandelay went for something different in the Hiyashi Chuka with sesame oil dressing.  The noodles were nicely al dente with lots of bite.  There was a good amount of ingredients and probably too much dressing.  Since the noodles were not pre-tossed in the sesame dressing, there were clumps here and there that totally overwhelmed in flavour.  Yet, it was still a very tasty plate of food.  Overall, everything we had was executed well and tasted great.  We could see why the place is so popular.  In fact, out taxi driver stated that many Japanese tourists visit the place as well.  He was telling us this while running a red light and cutting off every car in sight...  Awesome, great noodles and go karting all in one experience.

The Good:
- Super rich and flavourful broth
- Reasonably-priced
- Hey, it's legit

The Bad:
- Long waits due to it being popular and small
- I was really thirsty afterwards, MSG?

Craftsteak

Normally, I like to experience food that is devoid of any hype and/or celebrity influence.  That's why I love those little hidden gems or dives that might scare off most.  However, I do admit that I will dabble in the Triple D's phenomenon as well as celebrity chefs restaurants.  Hence, while in Vegas, we first ate at Todd English Pub and subsequently Jose Andres' Paleo.  Third up was Tom Coliccio's Craftsteak located in the MGM Grand.  We'd actually made a reservation long ago and pegged that as our highlight dinner of the trip.  Maybe I've been spoiled by some newer well-appointed restaurants of late, but something was missing from the decor of Craftsteak.  It was almost plain and uninspired.  Sure, the food should do the talking, but I was not really all that impressed with the dining room, especially the inset rooms.  Whatever the case, we weren't here to rate the interior design, we were here for some meat action!

First off, before our appies, we were presented with some fresh Dinner Rolls served in a cast iron pan with sea salt sprinkled on top.  There was nothing wrong with these puppies as they were soft, warm and only slightly crispy on the outside.  The sprinkle of salt really made the bun pop.  As for our appies, we got 2 orders of the Caesar Salad with whole anchovies on top.  Normally, this would be served with whole romaine hearts, but since we were sharing, they made it easier for us.  I found the dressing to be creamy, yet quite understated until I added a bite of the anchovy which predictably gave that salty kick I was looking for.  I personally would've preferred a touch more lemon.  Next was the Calamari which arrived with 3 tubes filled with chorizo, polenta and purslane.  I found the squid to be soft in texture with plenty of chew left.  The filling was mild with the right consistency.  Not an outstanding dish, but a solid one nevertheless.  However, the Hand-Cut Wagyu Beef Tartare was very impressive.  The meat was melt-in-our mouths tender with plenty of seasoning (topped with a raw quail's egg, chives and diced onion).  It bordered on salty, but was not overly so.  I would've liked to see a touch more acidity to balance out the saltiness.  Yet, that is all nitpicking, I'd gladly eat this dish over and over again.

For our mains, we had pizza...  No, of course not!  We're not Miss Y!  If she were here, she'd order the tuna or something like that. Anyways, Chill and I had to go for the 32 oz. Porterhouse to share.  It was impressive in size and thickness.  The double cut ensured the meat would be moist and tender (assuming we didn't request well-done!).  We actually requested medium-rare and it come out mostly medium with certain spots being right.  I know it is controversial for me taking it easy on steakhouses not nailing the doneness. However, a T-Bone and it's bigger cousin, the Porterhouse are difficult to cook uniformly because it consists of 2 different steaks (filet and striploin).  Therefore, although it wasn't perfect, the meat was still super tender and close enough to our specifications. Served on the same plate was roasted bone marrow and it was sinfully fatty.  Costanza ended up with the 22 oz. T-Bone and it was pretty similar to our porterhouse, being a smidgen past medium-rare.  Again, it was not a huge deal due to the quality of the meat.  Loved how all the steaks were cooked bone-in, which ensured moisture retention and added flavour. 

Snake went for the 18 oz. Ribeye and it was more or less a touch past medium-rare as well. Once again, that didn't really affect the overall tenderness and flavour of the meat.  Due to the fattiness of the cut, it was meaty to taste. Vandelay had the 16 oz. NY Striploin and what do you know, it was again a touch past medium-rare.  Big Apple had the striploin as well, requesting rare and it was more like medium-rare with some rare portions.  Yet once again, the steaks were still very good.  We also got some sides to share at the table and my favourite was the Braised Kale with bacon, white beans and Bordelaise sauce.  It was wilted but not mushy and flavoured nicely by the bacon and only a touch of sauce.  The Baby Spinach was wilted a touch too much in my opinion, yet was not mushy by any means.  It was simple made with only a touch of garlic oil. Vandelay was really looking forward in trying the Risotto because Tom Coliccio is very picky about the dish, especially on Top Chef.  This version was made with prosciutto, butternut squash and scallions.  We found it to be slightly underdone in most spots which made the rice quite al dente.  However, it's better than mushy I suppose.  It was creamy and lightly flavoured despite the addition of prosciutto.  It was a decent risotto but according to Vandelay, someone would need to pack their knives and go if it were on Top Chef.  I didn't think it was that bad though.  

Costanza insisted on some mushrooms, so we got the Baby Shiitake which were sauteed nicely with only just enough seasoning.  The mushrooms had an appealing texture and natural woodsiness.  Lastly, we got 2 orders of the French Fries with smoked paprika and sherry vinegar.  These were crispy and nicely made for fresh-cut fries.  They were peppery, smoky and uniquely balanced by the vinegar.  It helped cut through the fat.  Now, in the past, I've been accused of taking it easy on steakhouses when they mess up the doneness of their steaks.  That is absolutely true.  The reason?  Well, if the steaks are only a touch overdone, yet still is moist and delicious, am I going to send it back?  Unlikely.  I'm picky, but not that picky.  People who nitpick at everything have clearly never worked in a restaurant or have been exposed to how many variables exist in a kitchen.  With that being said, they still might want to look into the cooking consistency of their steaks.  Whatever the case, the food was good, service was fantastic and the price point was actually not bad considering the quality of the product.

The Good:
- High quality meat
- Excellent service
- Expensive, but not unreasonable

The Bad:
- Decor a bit drab in my books
- Steaks were all cooked a touch past our requested doneness

NNPK (Cosmopolitan)

I do believe "tapas" is another word for "you need to eat more than this".  Honestly, I haven't been to a tapas place yet that I've come out stuffed (unless you feel like spending copious amounts of money). Hence, still hungry for more food after Jaleo, Vandelay led us down an unmarked corridor to a secret pizza joint.  Sandwiched in between Jaleo and Blue Ribbon, if you didn't know, you'd think it was the way to the washrooms.  However, it is in reality, a bustling pizza slice joint.  We gave it props for the coolness factor because an ol' skool Galaga game sat for all to see.  Add in some pinball machines and we began to reminisce about yesteryear.  But really, no Pepsi commercials please.  I still have my original hair AND we were there for the pizza.  Vandelay and I decided to try their housemade Meatball & Ricotto pizza while Chill had the classic Pepperoni.
 
Thin-crust in a New York-style, the pizza was easily foldable and good for eats on the go.  I particularly liked the crust as it was crunchy while yielding to a toothsome chewiness.  The toppings were substantial as I got meatball and ricotta in nearly every bite.  The flavours were there, but not salty in any way.  The tomato sauce was mild and there was just enough of it.  Not the an outstanding pizza, but a good one considering everything.  Chill, as per usual, was brief in his description of his slice, but basically echoed our sentiments.  Naturally, his was a bit saltier due to the addition of pepperoni.  A day later, we actually ordered a whole pizza to share as we watched the Canucks lose in their season-opener.  Costanza wanted more pizza, so he got himself a slice of Sausage (does that sound right?).  Once again, it exhibited the same aforementioned qualities except being meaty due to the sausage (which was just plain ol' sausage).  Not much more to say, pretty much a good pizza slice which is acceptable in price considering its location.

The Good:
- Crispy and chewy thin-crust
- Relatively inexpensive considering the other alternatives ($5.50/slice)
- Open late

The Bad:
- Although decently-priced, it is still $5.50 a slice!
- Long waits if you ordered a whole pizza
- Take and go, not much seating

Wicked Spoon

Buffets and Las Vegas go together like MSG and Dim Sum or alternatively, like Lindsay Lohan and a bad movie.  However, we're not talking about those cheap buffets of yesteryear with large chaffing pans of slop representing all the colours of the rainbow.  In the last 10 years, we've seen a shift to pricier, more elaborate spreads.  One of the newest is the Wicked Spoon in the Cosmopolitan which boasts smaller dishes emphasizing quality rather than quantity.  Sadly, nobody in our party was really all that interested in any buffet action except for Vandelay, who joined me for lunch. And in Las Vegas fashion, the buffet stretched the entire length of the restaurant with a wide range of eats.  For $23.00 (on a weekday), we thought the buffet was well-priced as it also included either a Mimosa or Bloody Mary.

Our plan of attack was to scope out the food (and take pictures of it) first before we loaded up on the wrong items.  Hence, we totally skipped the Mexican and most of the Asian food sections (trust me, you won't miss anything).  These 2 cuisines are never done right at buffets in my opinion.   On the left side of the buffet was the Salad & Appies section which included a selection of salads such as kale, potato and beet. Around the corner, we found a selection of Charcuterie and condiments.  Making the complete route around the buffet section, there was a small selection of specialty salads and Smoked Salmon.  Directly across from it, we found the Mexican Food section where one could build their own taco.  Right beside it was an Omelette Bar, which I decided not to bother with (it's too filling!). 

Onto my favourite section was the Carving Station which consisted of a Whole Sausage Link, Pork Belly, Roast Chicken, Ham, Roasted Bone Marrow and Roast Beef.  I particularly liked the bone marrow as it was fatty and delicious.  The beef was cooked a beautiful medium-rare while the pork belly was not as moist as we would've liked.  Moving along, we had some Breakfast items including Pancakes, French Toast, Sausage Patties and Bacon.  I didn't have of these as well, but they did look well-prepared, especially the meats. Right next to the obligatory Pizza Station was a some small plates (more on that later).  And then we hit the section that was a hit and miss (but mostly miss) - the Asian Section.  A couple of items that I did like was the Korean Short Ribs and Compart Duroc Ribs.  As for the Asian stir-fry options, they were completely forgettable.  The Thai Basil Fried Rice was dry and flavourless while the Baby Bak Choy with Garlic was okay considering it had been sitting there.  It was still crunchy.  I absolutely hated the Broccolini with Beef.  Nothing particularly wrong with the broccolini, but the beef was sliced thick and really chewy. Then there was the Ramen...  That... was not ramen.  That couldn't even be considered food.  It was so salty, I swear they were trying to brine the noodles.  And no, the sushi wasn't good, but at least they tried.

As mentioned, The Wicked Spoon buffet is slightly different than the other buffets as it tries to serve up smaller dishes here and there.  We tried all of them including the Angry Mac n' Cheese, Braised Beef with Polenta, Lamb Shoulder Cassoulet, Mushroom Risotto, Clams in White Wine, Calamari, Ravioli di Brodo and Fried Chicken Wings.  The orecchiette was a bit soft (but to be expected), while there was a good amount of spice, yet the cheese tasted mostly of processed cheese food.  We found the braised beef to be stringy and chewy, however, the polenta was quite nice with a nice rich flavour thanks to the red wine sauce. Our favourite was the Lamb Shoulder Cassoulet which featured moist, rich lamb atop nicely textured beans.  We liked the pesto on top as it added a nice herbiness.  Naturally, the risotto was a fail, but that was to be expected as it is a finicky dish, let alone sitting around in a buffet. It was mushy and wet with bits of crunchy onion which made it weird texturally.  The clams were not bad with lots of garlic while the calamari was greasy and could've benefited from less breading.  The ravioli was nicely al dente but the brodo was far too vinegary.  The chicken wings were decent.

Now onto a section I'm sure is very popular with many people - Desserts! I didn't get to try all of them because there was an overwhelming array of cakes, fudge, pastries, ice cream and macarons. I ended up with a plate of Molten Chocolate Cake, Cheesecake, Macaron and Pistachio Ice Cream.  I found the chocolate cake semi-sweet and lacking a bit in chocolate, yet the texture was nice with a crisp edge and moist interior.  The cheesecake was pretty dense and not cheesy enough for me while the macaron was a bit chewy and too sweet.  The ice cream was not bad being smooth and I could really get a pistachio hit.  This was a decent finish to a relatively acceptable buffet.  Of course it ain't the best way to experience food, yet it wasn't a total bust either.  Naturally, some cuisines are best to be avoided and if you stick to the right items, the Wicked Spoon can be a good experience.

The Good:
- Smaller plates makes presentation a bit more clean
- Meats at carving station are mostly well-prepared
- Good selection of desserts

The Bad:
- Asian food is a bit of a horror show