Fine Dining
The finest fish from across the globe meets Californian sensibilities at the Forum Shops’ Sushi Roku; the restaurant consistently wins top honors in the “best of” polls voted on by Las Vegas readers. While quality is important—and Sushi Roku doesn’t compromise—it’s the artistry with which its sushi is created that truly sets Sushi Roku apart. Head sushi chef Kiichi Okabe incorporates non-traditional ingredients from Latin America and Europe into his works of art; the result is revolutionary. Pair that with hand-crafted cocktails created specifically for the restaurant or a selection from the lengthy sake list, and feel your taste buds come alive.
On the third level of the Forum Shops at Caesars. Reservations are recommended. 702-733-7373. www.sushiroku.com
On the Square
The Rittenhouse Square neighborhood, Philadelphia’s most upscale district, is home to a host of great eateries including three recently opened hotspots. Try stylish Square 1682 in the hip Hotel Palomar (121 S. 17th St., 215-563-5008) for a taste of chef Guillermo Tellez’s adventurous New American fare; try the perfectly charred marinated octopus, one of 40 shareable plates. Sushi lovers will adore Zama (128 S. 19th St., 215-568-1027), chef Hiroyuki “Zama” Tanaka’s gorgeous, Zen-like destination for contemporary Japanese cuisine. Zama delivers delicacies like Berkshire pork Tonkatsu, pristine sushi and innovative maki (the whole tempura spicy tuna is a must). Then there’s Village Whiskey (118 S. 20th St., 215-665-1088) from the new “Iron Chef” Jose Garces. It’s worth the wait for a table at this tiny corner spot, thanks to the decadent duck-fat fries, house-made pickles, barbecue pulled pork and what may be the best burger in town (with or without the foie gras). Wash it all down with a sampling from the restaurant’s 80-bottle whiskey list.
Here is a little about Herve Martin, the chef and owner of the Hermitage restaurant in Vancouver.
Hervé Martin, Chef/Owner of The Hermitage Restaurant trained for eight years in France to achieve the level of Executive Chef. On his quest to achieve this position, Hervé also trained as a Pastry Chef and a Butcher prior to serving as the private chef to the King Leopold of Belgium. He has worked at some of the finest 3 star Michelin restaurants in Europe and then went on to be the executive chef at some of the best hotels in Europe, the United States, and Canada. Included in this category were the Palace Hotel in the South of France and Ireland; the Hotel Plaza de la Chaudiere in Hull, Quebec; the King Edward Hotel in Toronto; the Westbury Hotel in New York and the Palace Hotel in Philadelphia. In 1985 Hervé Martin came to Vancouver to open the Pan Pacific Hotel. During his three years at the Pan Pacific, several things occurred: the opening of the Pan Pacific was a hit, Hervé and his culinary team received many awards for various competitions, and he decided to open his own restaurant; thereby making Vancouver his home.
Photo: Mount Gay Rum
Mount Gay Rum, the original rum, is a finely-crafted spirit produced on the island of Barbados for over three centuries.
Mount Gay is likely the oldest rum distiller in the world. Mount Gay Rum has been documented in distillation records that are dated in 1703, so it would seem that it’s been produced even earlier.
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