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Emeril's New Orleans Fish House by Vegas Food Nerd

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In my last few columns, I went against the grain of all the hot, trendy spots that open in Las Vegas only to shutter their doors a few months into operation.  Instead, I’ve been revisiting some classic Las Vegas places that have stood the test of time and always are a treat to my taste buds each time I dine there.  Emeril’s New Orleans Fish House is one of those places for me.  Located in the heart of restaurant row inside the MGM Grand Casino and Resort, it’s smack dab in the middle of all the action, and they serve some fine food at the same time.  

If you haven’t visited the MGM Grand lately, I will warn you that the place is crowded.  Insanely crowded, tourists flood around in waves here like a school of fish.  Short ones, tall ones, fat ones, slutty-dress-wearing ones, drunk ones, about to be drunk ones, the species takes on many forms.  The positive part of this scenario is that by being in the heart of it all, Emeril’s makes for an ideal perch for people watching.  Sit at the bar for optimum viewing pleasure.  Then, I highly suggest an order of Oysters on the Half Shell with their Champagne Vinegar Mignonette Sauce and the traditional Cocktail Sauce, as well.  I always follow up that order with a bowl of their Okra, Sausage and Shrimp Gumbo.  They serve you a bowl of hot, steaming rice and then pour the gumbo over top of the rice, then you dig in.  Take my advice and ask for the Tabasco sauce—a couple of drops won’t take you over the edge, but adds a nice heat that warms you.  I’ve also tried their Lobster Soup, but that Gumbo always calls to me when we visit.  While they do have seasonal menus from time to time, I’ve tried almost every dish they serve.  Their Pork Chop is a standout dish, along with the Seafood Pan Roast which offers up Creole flavors in a way that makes you feel like you’ve been transported out of the loud and noisy casino directly into the Bayou.  Emeril really started the celebrity chef movement and secretly, many of us home cooks such as myself, like to shout out a “bam” or two when we make a killer presentation in our own kitchens.  The man is who he is for a reason.  Let me know when you eat there. 

CHIK-FIL-A WILL SOON BE HERE

Fried chicken-loving people rejoice as the first West Coast outpost of this wildly successful chain will soon have three locations here in our city.  They rank #8 in earnings, next to their other fast food competitors, and they also generate more revenue per restaurant than any other fast food chain.  The average Chik-Fil-A earns $3.1 million, as compared to the average KFC outpost, which on average earn $960,000 per restaurant.  The brand is known for its chicken sandwich, which is typically served with their signature waffle fries.  Though they themselves describe the popular sandwich and wrap that they sell as a “boneless breast of chicken seasoned to perfection, hand-breaded, pressure-cooked in 100% refined peanut oil, and served on a toasted bun with dill pickle chips.”  Their success surprises me in an era of extreme allergies, yet their profitability cannot be denied.

SIRANCHA VODKA?  YES, IT’S A THING

UV Vodka gives us the next best-flavored vodka to come out in quite some time. This spicy-infused vodka is sure to be your next Bloody Mary Bar’s best friend.  Infused with the spicy Asian condiment, your cocktails are sure to burn a few tongues and bring a little heat to your next brunch or whenever it is that you crave time with your Bloody Mary friends.

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