Gary Tanigawa

I think she wants a return to Dino!

I've eaten at Valentino twice and enjoyed myself. But the meal/wine prices were high. Two other places in the Venetian: Pinot Brasserie and Delmonico. Both are part of a celebrity chef's empire (Joachim Splichal and Emeril Lagasse, respectively), yet they did not feel like a chain. If I recall correctly, Pinot Brasserie has low corkage (call ahead, I did not BYOB) and the Delmonico wine list did not seem to have the gigantic markups that many LV restaurants charge.

Also try the lengua.

Dora, did you notice if there was a "white truffle" tasting menu listed? I believe imports have started and Tosca has offered the menu in past years. Thanks in advance. -Gary

Today's Firkin Thursday happy hour features a keg of Delaware's Dogfish Head 90 Minute India Pale Ale. Chef Bobby Beard presents a selection of featured appetizers to pair with this slightly sweet ale with a smooth malt finish. Continue to enjoy this beer with specials throughout the weekend - even after the firkin is finished. Keg is tapped at 6:00 PM.

I've enjoyed the meals/service there and I paid for them myself (although one was at the reduced price for Restaurant Week). One of the servers, Rod, was exceptionally gracious. Considering those experiences, I would patronize the restaurant because I have no reason to believe that the employees are not hard working, good people who deserve support.

New summer menu was available tonight. Braised lamb shoulder with tomato-bacon bread pudding is a winner. John, don't trim the yummy fatty bitts from the lamb.

I've had good lunches at Delmonico (Venetian), Emeril's (MGM Grand), and Il Mulino (Caesar's Palace). Lots of places are not open for lunch so check. I will not return to Commander's Palace (Aladdin) because brunch was bad (food and service). Eating at Bradley Ogden (bar by myself and at a table with family) showed some ambitious cooking (although not QPR). I liked the service but, as others have mentioned, there are a number of negative reports out there. Shibuya (MGM Grand) was better than Nobu (Hard Rock) for Japanese fusion. I also liked Valentino and Pinot Brasserie (both Venetian). Wine lists at many LV places show a high markup, but Delmonico and Emeril's had interesting choices and modest markups. Edited to add: Shintaro is probably the place in the Bellagio that Woodleygrrl mentioned. Have not been to Sensi but I've heard good things. Don't miss Jean-Philippe Patisserie which is also there.

Places in Northern VA have participated in RW, but I don't remember Restaurant Eve doing so in the past. But the special currently being offered in the bar/lounge is a good deal : The Lickity Split-Lounge Lunch Menu $13.50 Welcome to Restaurant Eve, we use the freshest ingredients that local farms and area markets can provide. We change our menu often, to provide you, the best of the season. Bon Appetit! This special promotional menu is available only in the bar and lounge from 11:30-4:00 (Valid One per guest only-cannot be shared Thank you.) Selections Choose any 2 items....YES!...We mean ANY TWO. DAIZE’S SEASONAL COCKTAIL Local Strawberries, Limes and Absolut Citron Vodka KEN FORRESTER Petit Chenin Blanc 2003 (South Africa) CASTILLO DEL BARON Monastrell 2003 (Yecla, Spain) VICTORY-Pilsner-Draft Virginia Asparagus with Virginia Ham and Everona Piedmont Market Salad; Mixed Greens, with Garnishes from Local Markets Spanish Omelet (Tortilla Español) with Grande Aïoli Virginia Asparagus Soup with Créme Fraîche Manilla Clams with Chinese Sausage and Spring Garlic Salad Du Jour Sandwich Du Jour Risotto Fingerling Potatoes Irish “BLT” with House Made Chips “Birthday Cake”....Just Because Chocolate Torte Apple Fritters

Daisuke Utagawa - Sushi-Ko I think I know who he is at the restaurant but never engaged him in conversation. I've been to Sushi-Ko several times but the one try I had of a red Burgundy did not knock me out. How would a nebbiolo-based wine pair with umami?

Perhaps matsutake mushroom? Sorry, but I could not find a site that had both a good photograph (some of them can be quite large with a fleshy interior and a woody exterior) and a description of their place in Japanese cuisine. It is described as a fall delicacy collected in pine (=matsu) forests and sometimes grilled. Edit: I forgot to mention that mushrooms (shiitake, matsutake, etc.) are good sources of umami (the link has a nice outline of washoku).

Do you mean a hibachi (charcoal brazier) was brought to the table to cook the mushrooms (shiitake?) or were they cooked on a hot stone?

Makoto is still a bargain at $49 for the dinner (no drinks, I only had hot tea). One or two interesting dishes and the rest are solid. Another update to Don's post is that Perrier is now offered in addition to the generic bottled water. NOT recommended if you are going to a Japanese restaurant only for sushi or sashimi. They do not detract from the other courses but it is not a strength of the restaurant. You do get fresh wasabi on the side with the sashimi. FWIW, the size of the pieces and the lack of wasabi in which to drown the sushi are appropriate for the Japanese.

Mediterranean Cafe and Bakery at 352 South Pickett Street