Reviews of Sinatra and Off The Strip

Brock Radke revisits Sinatra, the Italian restaurant at Encore Las Vegas, where chef Theo Schoenegger cooks up some of the Chairman of the Board’s favorite dishes. He recommends sitting by the "windows peering into a secret garden ... unless you’re eating in the garden itself."

He recommends the bigeye tuna carpaccio, Frank’s "spaghetti and clams" ("purportedly the Chairman’s fave, which would come as no surprise due to its perfect garlic-tomato broth"), and the lobster, shrimp, clam and scallop cioppino ("with fluffy couscous and another breathtaking broth of tomato and fennel").

"The food at Wynn resorts will always be fancy, and we wouldn’t want it any other way."

Radke also spends 24 hours at the Peppermill and Fireside Lounge, documenting the entire delirious saga. "My objective was simply to be here for 24 hours, watch what happens, observe and record, but I ended up doing what I always do at the Peppermill, what everyone does here. I relaxed and enjoyed myself, had some food and drinks and forgot about real life. It’s what Las Vegas is for." Check it out. [LVW]

Al Mancini checks out the newest incarnation of Off The Strip at The Linq. He recommends the New York strip steak "rolled around asparagus and provolone cheese, and served in a marsala mushroom sauce with sun-dried tomatoes, or a well-seasoned lamb gyro ‘cheesesteak.’" He does note that "Service here has been great, but I admittedly know several members of the staff, as well as the owner. Nonetheless, the original Off the Strip built a reputation on its friendly, neighborhood vibe, and I have no reason to think the Linq location will be any different." [VS]