Story by Linda Kissam
“Wow, this place is incredible!” I must have heard that phrase a hundred times over in my 4- day stay at the Palazzo (Hotel, Resort and Casino) in Las Vegas, Nevada… and they weren’t talking just about the slots. Each one of us has our own vision of what the “Vegas Experience” is , but if you haven’t been there in a while or you usually just come to play and don’t spend much time on – or in – the accommodations, restaurants, or non-gambling activities, you’d be missing the “Real Vegas” experience. Seriously, slow down folks; enjoy all the amenities that Vegas has to offer. It’s like going abroad, but without the passport and language hassles.
I have to admit, I used to be a casino dasher. Up and down the strip I’d go, umbrella drink in hand, my casino key card at the ready to pop into the slot machines, eating at the food courts. That was my old vision of what Las Vegas had to offer. Now that I have been introduced to the indulgent lifestyle a large well thought out and professionally managed property has to offer, I am all in; they can have all my chips and my loyalty. I understand now that I can check in to my suite, drop my bags and begin the planning for days of uncompromising culinary treats, wine, cocktails, and shows…as well as world class gambling opportunities. In fact, there really is no reason to go anywhere other than the Palazzo during your stay. Continue to read and see where The Palazzo WOW factor gets its credentials from.
With more than 3,000 spacious suites, luxury shopping, world-class dining and entertainment, the $1.9 billion, Silver LEED® (Leadership in Energy and Environmental Design) certified Palazzo Las Vegas takes luxury to new heights. The Palazzo features 3,066 sprawling suites, each specifically fashioned for convenience and comfort ranging from the 700-square-foot Luxury suite, nearly two times larger than the standard Las Vegas hotel room, to the palatial Presidential and Chairman suites, measuring in excess of 8,000 square feet, with private terraces and outdoor plunging pools. Ranked as one of the Top 25 Hotels in the Continental U.S. and Canada by Travel + Leisure’s ‘World’s Best Awards’ for two consecutive years, the AAA Five Diamond and Forbes Four Star Award-winning resort brings high fashion to the Strip more than 60 luxury boutiques. For a shopping diva, this place is nirvana.
The all-suite resort also offers a variety of cuisines (30+) from a collection of award-winning chefs. My favorites include Valentino with Chef Luciano Pellegrini, AquaKnox with Chef Tom Moloney’s, LAVO with Ralph Scamardella, Taqueria Canonita with Chef Reed, , SUSHISAMBA with Executive Sushi Chef John Um (See recipe below), and the Public House with Corporate Executive Chef Anthony Meidenbauer. Each one of these places features a different cuisine, exceptional service, carefully selected wines, beers, cocktails, and reasonable prices.
Also not to be missed – which I definitely did not –is the unique and fabulous Fusion Mixology Bar. Located on the casino floor the Latin-inspired Fusion Mixology Bar offers beautifully handcrafted cocktails focusing on the Latin American beverage culture. Designed by award-winning bartenders and mixologists, cocktails are made-to-order using fresh fruits and the muddling technique of grinding sugar with fresh limes and lemons. A friend and I were challenged to call out some ingredients so the mixologist could create a unique drink for the two of us. Got to say, that is a day we won’t soon forget, as the JoLinda was created. A lovely mix of cucumber, basil, mint, and citrus… we certainly found our happy taste place. This is a memorable experience I highly recommend to you. Its open 24 hours daily, which gives you plenty of time to fit it into your plans.
Something that everyone knows is there, but may not take advantage of, is the world class “experience entertainment “opportunities. I’ve travelled a lot, but Las Vegas and especially The Venetian do a great job providing enthralling Las Vegas shows with special engagements by headliners and special events. There is something to do or see every day. See critically acclaimed shows including the world-famous Blue Man Group, and the thrilling Phantom production. Reserve your tickets to see special engagements from headliners like Rita Rudner, Tim Allen, David Spade and Joan Rivers. Catch the hottest events in town from shows and parties to amazing activities.
All in all the experience at The Palazzo in Las Vegas gets this Wine, Food & Travel Diva’s best recommendation for a memorable luxury adult getaway.
Recipe
SUSHISAMBA
Compliments of Executive Sushi Chef John Um
www.sushisamba.com
TUNA TATAKI
Serves 1-2
Salad
Ingredients:
• 8 oz ahi tuna
• ¾ cup fresh tatsoi leaves (may substitute baby spinach)
• ¼ cup hearts of palm, sliced
• 1 stalk white asparagus, sliced
• ½ tbsp garlic chips
• ¼ tsp black lava sea salt
• ¼ cup yuzu garlic vinaigrette*
• ¼ cup avocado vinaigrette*
• ¼ cup ponzu sauce*
• ¼ cup blended oil
Method: Toss tatsoi in ponzu sauce and place on plate. Assemble hearts of palm and white asparagus on top of tatsoi. Dip tuna in yuzu garlic vinaigrette and marinate for a minute. Layer tuna with garlic chips and top with avocado vinaigrette. Garnish with black lava sea salt.
*yuzu garlic vinaigrette
Ingredients:
• ½ tbsp shallot, chopped
• ½ tbsp garlic, chopped
• ¾ oz yuzu juice
• ½ oz soy sauce
• ¼ cup vegetable oil
• ¼ tsp black pepper
Method: Place all ingredients, except vegetable oil, in blender. Blend until smooth, adding vegetable oil in a slow stream. Reserve in refrigerator.
*ponzu sauce
Ingredients:
• ¾ oz soy sauce
• 1 ¾ oz rice wine vinegar
• ¼ oz lemon juice, strained
Method: Whisk all ingredients in a bowl and reserve in refrigerator.
*avocado vinaigrette
• 1 fresh ripe avocado, peeled and pitted
• ½ oz rice wine vinegar
• ½ oz water
• 1 ¼ oz vegetable oil
• ¼ tsp honey
• ¼ tsp yuzu juice
• ½ fresh lime, juiced
• salt and pepper to taste
Method: Place avocado, vinegar, water, honey, yuzu and lime juice in blender on a low setting. Blend ingredients until smooth, adding vegetable oil at a slow steady stream until creamy. Season with salt and pepper to taste; reserve in refrigerator.