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A Small Bite

Hit the downtown StrEATS for Food Truck Heaven

The Vegas StrEATS food festival hits the streets of downtown for a second time following the success of its March debut. StrEATS kicks off before sunset and features local food trucks, DJs, live bands, artists and street-wear companies. Best of all, admission to this all-night event is free. The second StrEATS event will kick off 6 p.m. April 9 at 600 E. Fremont St., and will feature local DJs, two additional food trucks, local artists and street-wear brands such as Civilian Clothing.

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Resources

Energy, water and just getting along

On April 1, UNLV hosted the North American Energy-Water Nexus Roundtable. Co-sponsored by the Desert Research Institute and the Canadian Consulate of Los Angeles, the event brought together people who think about how energy and water issues effect relationships with Mexico, Canada and the United States.

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The Deal

Highlights from the Advisor

Do you love oysters? If so, you have to check out the happy hour at the recently opened P.J. Clarke’s in the Forum Shops at Caesars Palace. “Oyster Riot” runs from 3 to 6 p.m. and 9 p.m. till closing Sunday-Thursday. The menu is packed with different preparations of oysters (fried, in a pie, shooters) for $5-$7. But best is the price on raw oysters. You can get a dozen West coasters for $15 ($22 for East coasters). That’s an exceptional $1.25 per, making this the best deal in town for oysters on the half-shell.

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Dishing

Chicken and Waffles at T-Bones Chophouse & Lounge

The T-Time happy-hour menu, created by executive chef Joseph Kudrak, is filled with creative twists on conventional bar snack food. One of the best creations is the chef’s take on the crowd favorite, chicken and waffles.

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Dishing

Media Noche at Varadero

The city’s best Cuban sandwich can be found at this modest mom ’n’ pop restaurant, near Santa Fe Station. It’s a media noche—or “midnight sandwich”: pressed egg bread with roast pork, ham, Swiss cheese, pickles, mustard and mayo.

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Bookini

Start off summer reading early with the lean, mean Satori

Rebooting popular franchises is fairly common in movies, less so in books. Sure, James Bond and Jason Bourne continued thrilling audiences long after their creators died, but it’s universally accepted that once the reins of an action series are handed to another writer, the results are unlikely to surpass—or even match—the original work. I’m talking bland. James Bland.

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Librarian Loves

The Money Class: Learn to Create Your New American Dream — by Suze Orman

I’ve always trusted Suze Orman’s financial planning advice. She’s sensible and realistic, and those qualities come through stronger than ever in her latest book, The Money Class: Learn to Create Your New American Dream (Spiegel & Grau, $26), which came out last month. The American Dream is over, she argues.

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My Object of Affection

Ricci Lopez

General manager of Stitched at the Cosmopolitan; age 34

“My most prized possession is my U-Boat watch. I received it two years ago as a gift from my best friend."

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The Latest (National)

The Pornographer Exposed

Hollywood loves Lovelace, but the real gold is in Al Goldstein

The public’s reaction to Al Goldstein, though, has been more wince than laugh. He was a pornographer and he looked like one—a hairy, sweaty, cigar-chomping, eczema-ridden fatso. He never posed like Hugh Hefner, pipe and smoking jacket over urbane loungewear. The pictures he peddled were of ordinary-looking women letting it all hang out, not ponytailed girl-next-door types acting nasty but being cute about it. Screw was utterly without pretensions to middle-class respectability. In it, fucking wasn’t a beautiful experience, fucking wasn’t art and fucking certainly wasn’t tasteful; fucking was fucking. And Goldstein was, by all appearances, a genuinely scummy guy in a genuinely scummy business.

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Design

Palette Pleaser

The elegant table settings at Jöel Robuchon inspire a fresh look to go with the new menu

With every new season, the team at Jöel Robuchon—undoubtedly one of the world’s finest restaurants—changes its palette to accompany its changes for the palate.

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