by Joey Cee
(Continued from Part 1)
A CUPCAKE IS A CUPCAKE UNLESS IT’S A CUPCAKE FROM
SPRINKLES CUPCAKES + ICE CREAM @ THE LINQ
Before or after your ride on the High Roller, you must take in the casinos, shopping, dining and even some bowling at the Linq.
My sweet tooth got the better of me as I passed by SPRINKLES, the cupcakery of choice for major celebrities. With its delectable variety of treats adorning the display cases in dozens of unique flavours – a walk by is hard to resist. Whether it’s a cupcake or ice cream or both – and in my case I couldn’t resist both – the cravings took over. I ended up trying their signature cookie/brownie sundae and taking out a variety six-pack which was devoured within 24 hours. Yum!
Synonymous with deliciously moist and incomparable cupcakes, Sprinkles Cupcakes are handcrafted from the finest ingredients, including sweet cream butter, bittersweet Vahlrona Belgian chocolate, pure Madagascar Bourbon vanilla, fresh bananas and carrots, real strawberries and natural citrus zests. Topped with Sprinkles trademark modern dots, rich chocolate sprinkles from France or seasonal sugar decorations, Sprinkles cupcakes are a deliciously sophisticated update on an American classic.
This is the only Las Vegas location and is the flagship, featuring its cupcakes, ice cream, cookies, doggie cupcakes and merchandise under one roof.
General Manager Jodi Moore
Manager Jodi Moore pointed out that “this shop bakes nearly 30 flavors total, but only offers certain ones on each day, listed on its flavor cards. Vegan, sugar-free, and gluten-free alternatives are available daily in Sprinkles’ signature red velvet flavor. Any items can be ordered and made in advance for parties and events, and customized with its special topper décor. Because they don’t contain any preservatives, each cupcake is carefully baked and hand-frosted in small batches every day to ensure frosting to cupcake ratio. At the end of the day, any leftovers are sent to local charities.”
Founded in 2005, Sprinkles Cupcakes was the originator of making the standard American cupcake go high end and has taken its small beginnings into a billion dollar empire. Founded by co-owners Candace and husband Charles Nelson, and all locations are privately owned and not franchised. The Las Vegas location is the most recent location opened earlier this year on March 21st, 2014.
Now a household name, it’s world renowned for kicking off the gourmet 
couture cupcake trend that began in Los Angeles and swept the world nearly a decade ago. With its now-instantly recognizable round dot topper, the brand exploded beyond cake and into gourmet ice creams, cookies and drinking chocolate. Its 24-hour Cupcake ATMs which you will find outside this location instantly dispense the coveted treats without its infamously long lines (which can 
reach hour-long waits at many of its locations especially, Beverly Hills. If you need an order on the run, they offer curbside delivery. You can call in your order and pick it up curbside courtesy of one of their eager staff members. Or, you can order and have delivered by courier within a 75 mile radius
You will find Sprinkles in The LINQ’s Central Plaza, next door to Brooklyn Bowl. Look for the Sprinkles ‘walk of fame stars’ in front of the store celebrating Dark Chocolate, Peanut Butter Chip, Strawberry, Black + White and Red Velvet.
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HUSSONG’S CANTINA:
BIRTHPLACE OF THE MARGARITA @ MANDALAY PLACE
This is home to the original margarita and delicious Baja cuisine. So the story goes. It was invented in October 1941 by Hussong’s bartender Don Carlos Orozco. He concocted the perfect mixture of equal parts tequila, Damiana and lime, served over ice in a salt-rimmed glass, for a beautiful woman named Margarita Henkel who frequented the bar, and who was the daughter of the German Ambassador to Mexico.
As for the unconventional German name Hussong for a Mexican eatery – the oldest bar in all of Mexico? John (Johann) Hussong immigrated to the US from Germany in 1988. He purchased a building, which was a Southern Lane stage coach stop that bookended the route between Los Angeles and Ensenada and opened a new cantina in May 1892 as “Hussong’s Bar”. The rest is history which you can find on their official website.
When I walked in to this version of the Mexican eatery located at The Shoppes at Mandalay I knew I was in for a fun experience. This cantina is adequately adorned with memorabilia of all kinds. Finding an empty spot on the walls would be a chore in itself. After looking over a simplified menu I took to ordering the chicken fajitas and enchaladas. After all this was to be a Mexican experience away from Mexico. Every part of this dish was superbly prepared, plentiful and presented with a more than delicious outcome. Everything on the menu is reasonably priced and easy to follow. And to kick off my experience I started with the Horchata Colada and their signature Bean Dip. You can even order a Beer Tower holding 100 ounces of beer that you can share with your friends.
Aside from the great food and relaxed ambiance, I was floored and amusingly entertained by the roving house band known as The Rock n’ Roll Mariachis. Seriously. These three roving trubadors brought out the 
entertainment factor to new heights when I started hearing rock n roll classics being performed Mariachi style. Songs like Can’t Stop Believing, Brown Eyed Girl, Light My Fire, La Bamba, Ring of Fire and Chapel of Love which they sang for a bunch of ladies celebrating their friend’s wedding. You can’t help but sing-along or just be entertained by their infectious presence. Mainly because you know the words.
Without a doubt this is a great Vegas discovery. With a laid back atmosphere and approachable menu this eatery tucked away in the Shoppes at Mandalay Place is not to be overlooked whether it’s for the delicious food, the wonderful ambiance, the great history or the unique entertainment.
*****
GET A BIG “SLICE OF VEGAS” @ MANDALAY PLACE
Following along the lines of Hussong’s, Slice of Vegas, only a few doors down, keeps it simple while offering great food in a friendly atmosphere. Casual in nature, this eatery serves New York-style pizza with a thin, chewy crust, along with calzones, fresh pastas and unique salads. It doesn’t stop there. How about a great steak or a salmon dish or perhaps just a sandwich to go along with that drink. You can order wine by the glass or by the bottle. Need more of a selection? Order up a Sangria, signature cocktail, or try one of their eight cold beers on draft and 50 more in bottles. Or maybe something simple and tasty like an Italian cream soda or sparkling San Pellegrino water? Their fun Italian menu has something for everyone’s tastes – and that includes vegan and gluten free items.
A visit to Slice of Vegas was one of the most surprising. I have to say that I was expecting pizza so I went alternative and took a shot at ordering the Chicken Parmigiana, one of four house classics listed on the simple menu pamphlet. My photographer ordered one of the four specialty burgers. OMG! I couldn’t believe the size of the Chicken Pagmigiana platter, the delicious lingering taste … and everything was cooked to perfection. Probably the best I’ve ever tasted. This breaded chicken breast cutlet was topped with marinara and mozzorella then baked and served with spaghetti marinara, and finished with Crostini and fried basil leaf. My tastebuds were just waiting for this explosion. The burger Peter had was equally as powerful in taste, texture and ingredients. Simple in presentation with a steak knife through the centre to hold instead of a toothpick. Extreme but effective.
The dessert menu was tempting and non-conspicuous attached to an empty can that carries your pizza tray. Very clever and effective.
To keep you entertained, there are 12 large flat screens, one huge projector screen and great jukebox that you can upload your own playlist or pick your favourite song without ever leaving your table. It will even take your photo and post it on facebook. Now that’s a slice of Vegas!
www.sliceofvegaspizza.com
*****
THE ULTIMATE STRIP HOUSE:
STEAKHOUSE AND LOUNGE @ PLANET HOLLYWOOD
Upscale and classy, the Strip House located on the second floor of Planet Hollywood adjacent to the concert theatre entrance, offers an innovative approach to American classics with prime cuts of beef charred to perfection, signature side dishes, an extensive wine list as well as the famed 24-layer chocolate cake.
If you were inquisitive of the restaurant’s name, be assured it is not a strip joint. The double entendre name refers to the restaurant’s signature cut of steak and the series of early 1930’s Sudio Manasse black and white prints of burlesque stars that amplify the sultry ambiance. Old world glamour meets modern style and sophistication with its siren red interior.
Now to the service and the food. Exquisite!
From the time we checked in at the front door we were treated with great attention and respect. At times we felt that the staff was on alert – but that was not the case – as we watched and observed most of the guests being seated and served just as equally.
Chris Rosen
Our server Chris Rosen was absolutely superb, knowledgeable and very polite. I would swear that he was one of the chef’s at one time. He knew everything about every dish – the ingredients, how it was cooked, how long it takes to cook (to the minute) and probably who ordered it last and how many were ordered. A dead ringer for Leonardo Di Caprio in looks and mannerisms, this young gentleman could make a glass of water sound delicious. This is one guy who isn’t going anywhere else fast. His popularity has kept him there for six years. Quickly identifying his experience and knowledge of every dish we let him decide on the menu. To say the least he did not disappoint although I think I was a little too overwhelmed as I ordered the
signature 20 oz. bone-in rib eye thinking that the bone would take up most of the weight. Wrong. Especially after devouring the petite appetizer of aged prosciutto wrapped around truffled goat cheese. House-cured beef jerky and beautifully prepared Cajun dusted shrimp and picking away at the roasted garlic cluster that melted in my mouth. . I had to reluctantly designate some if it to the dreaded doggie bag request so not to end this gastronomical experience. But not until I finished up the unbelievably tasting Roasted Bacon which I would go back for in an instant.
Executive Chef Dustin Rixey with the 24-layer Chocolate Cake
The final surprise was when Executive Chef Dustin Rixey, personally presented to us at our table a slice of his signature 24-layer chocolate cake heavily spiked with Godiva and Valrohna chocolate.
The Strip House was named top steakhouse by Zagat and awarded four stars by Forbes Magazine.
*****
CARMINES: SOUTHERN ITALIAN FARE
@ THE FORUM SHOPS at CAESARS
Looking for a taste of real family style southern Italian cooking in an atmosphere that is Vegas traditional? You’ll find it in Vegas at Caesars or it will find you. Spreading its wings from the east coast and the Bahamas, this restaurant works on the operative concept of BIG. As in big portions, big space and big menu for big appetites.
This family owned chain of restaurants was founded by restaurateur Artie Cutler who brought the “WOW factor” to Carmine’s in Las Vegas in the fall of 2013 and the word has quickly spread.
Host Javier with a big serving of anti pasta
With every dish I ordered and served by the knowledgeable and charming Javier, I felt that I was at an Italian wedding feast. More food than people to eat it. It didn’t take me long to realize that all Carmine’s dishes are served family size. This means you must go there absolutely famished, along with another hungry friend or friends, or your whole family. You can not 
leave without a “take out” bag which their friendly servers are ready to prepare for you.
The 27,000 square-foot restaurant features nine private dining rooms and more than 750 seats making it perfect for crowds of any size or occasion including convention goers, wedding rehearsals and birthday parties. A perfect match for Las Vegas, which is known for being over the top, Carmine’s features a show-stopping nine-inch high Eggplant
Towering strawberry shortcake.
Parmigiana and giant plates of signature pastas such as Linguini, Rigatoni, Angel Hair and Spaghetti that can be topped with everything from homemade Meatballs, Sausage or Mixed Seafood, or blanketed in favorites like Pomodoro and Red or White Clam Sauce. Meat lovers can also feast on more than 15 divine beef, veal and chicken dishes such as the Porterhouse Contadina which features a 42-ounce steak, a pound of Italian sweet sausage, and piles of roasted potatoes and sautéed red and green peppers. Their wine selection is stellar noting that all Italian wines are imported directly.
Carmine’s decadent homemade desserts include Italian Cheesecake,Chocolate Cannoli, the legendary Titanic ice cream sundae and the towering strawberry shortcake. Carmine’s also features gluten-free, dairy-free, vegetarian and vegan menus ensuring that there is something for everyone to enjoy.
*****
GRIMALDI’S PIZZERIA @ PALAZZZO
In the world of pizza, Grimaldi’s is an institution that has garnered more awards than any other pizzeria in the country with more celebrity sightings than most 5-star restaurants. According to Grimaldi’s this is the pizza that made the Brooklyn Bridge famous. Who am I to argue.
So what better place to stop by for what else? Pizza!
The Las Vegas Palazzo location features wine chandeliers and décor that is reminiscent of an east coast pizza eatery and offers up, in addition to its pizza menu – a wine, beer and tempting dessert menu.
Using only the freshest ingredients, a “secret recipe” pizza sauce, handmade mozzarella cheese and dough, Grimaldi’s serves traditional pizza (as it began in Naples, Italy) in an upscale yet casual, family oriented pizzeria. The intense heat of the oven evenly bakes the pies to create Grimaldi’s famous crispy and
smoky thin crust that Zagat has voted best pizza year after year. In fact it’s the most award winning pizza in America.
The tantalizing aroma of pizza and calzones baked to perfection in their signature coal burning oven offers a unique flavor and a crisp crust that is just not possible from gas, convection, or wood burning ovens.
You can’t leave town until you have had a slice or two or three of Grimaldi’s. It’s just that simple.
Photos by Joey Cee and Peter McCallion
