April 28, 2013
Nobu Hotel, 3570 Las Vegas Blvd. S., Las Vegas; (702) 785-6677, http://www.nobucaesarspalace.com . Doubles $169 to $459 a night. Adjacent to the hotel is the dramatic 12,775-square-foot Nobu restaurant, whose Latin-infused Japanese cuisine (entrees $14 to $95) informs the hotel's in-room dining menu; hotel guests get preferential reservations. At Qua, the Caesars Palace spa, therapeutic treatments are $50 to $1,200.
November 6, 2012 |
Stake out a cool view of the Gulf of California from the renovated pool at Mexico 's Las Ventanas al Paraiso , an upscale Baja resort that is celebrating its 15th year with a multimillion-dollar upgrade. The hotel, between San Jose del Cabo and Cabo San Lucas , has updated its pool, redesigned the spa adding an indoor/outdoor setting and opened La Marisqueria raw bar and demo kitchen. There are new beach cabanas with private plunge pools and Jacuzzis. The resort also is offering a new menu, which managing director Martein van Wagenberg calls "locally sourced, nationally inspired.
July 10, 1988
We, as management of St. James's Club, feel compelled to respond to the tone and manner of some of the remarks made by Jonathan Gold ("Club Fed--For Members Only," June 19). Gold made obvious attempts to ridicule the appearance and dress of some of our members and guests. Surely this type of journalism is better suited to the National Enquirer than to The Times. Our Steamed Sea Bass dish, which Gold found so offensive and which he calls an "epitome of misguided British Nouvelle cuisine," is, in fact, not British at all, but was created at the three-star restaurant Lucas Carton in Paris.
March 25, 2013 |
Jar hosts guest chefs: Israeli chefs Assaf Granit and Uri Navon of Machneyuda in Jerusalem will be paying chef Suzanne Tracht's restaurant Jar a visit April 13 for a one-night-only dinner collaboration. In honor of Israel's 65th Independence Day, Granit, Navon and Tracht will prepare a four-course dinner comprised of dishes such as sea fish tartare; shikshukit , cooked minced beef and lamb in a Mediterranean spice mixture with tahini and yogurt; calamari with dates, honey, pomegranate concentrate, porcini mushrooms, harissa, cherry tomatoes, confit of onion and garlic with tahigort and burnt aubergine paste; and basbousa , a wet semolina cake with tahini ice cream and fresh fruit.
March 15, 1987
Regarding the ongoing series, Body Worry, I hereby offer myself as a subject for a Chunk Factor Study whereby I will be sent to luxuriate (and exercise) on a tropical isle, travel to exotic locales to report on fine cuisine, have my measurements taken, and maybe even learn to ride a bike. I have all my hair, have only lifted heavy boxes of textbooks in a school library, and am sincere about stopping the spread of fat below the Equator. The way Mr. Remar Sutton is braving the battle appeals to me. LOIS COHN Long Beach
June 13, 1999
My wife and I, having read your article about the language school Ecole des Trois Ponts in Roanne, France ("Off to Learn the Lingo," Jan. 11, 1998), decided to try it out. We went in May 1998 and were so delighted that we returned in October and then again in May. Our French has improved enormously, and more important, we have made many new friends. The friendly staff, excellent cuisine and peaceful ambience of this country chateau make for a wonderful, relaxing vacation. Many thanks for your article.
November 5, 1987 |
The Fifth Annual American Wine & Food Festival, benefiting the West Los Angeles Chapter of Meals on Wheels and Cuisine a Roulettes, will be held Nov. 14 at 6 p.m. This year's event will be held on the "Back to the Future" set at Universal Studios. Honorary benefit chairman is Vincent Price. Once again this year 15 chefs from around the country and 45 wineries will offer a tasting of their finest cuisine and wines.
August 9, 1988 |
The myth about fads is that they all begin in Southern California and sweep outward over the world like waves from a stone thrown into a pond. Living at the heart of this eccentric birthplace, I ought to be aware of every fad from its very origin. In fact, by the time I recognize a fad it is already passe or on its way out. People who frequent the "in" restaurants were already tiring of nouvelle cuisine , having recognized it for the fraud it was, when I first discovered it.