FROM THIS EPISODE
Leach remembers the Vegas of yesteryear when all-you-can-eat shrimp cocktails were $1.99 and hoteliers had secret dining rooms for luxe dining. Puck talks about how Vegas was initially a difficult sell, but 21 years later he has six restaurants on the strip and "never looks back." And Elizabeth Blau reflects on bringing Vegas fine dining into the entertainment realm.
Of the many vices visitors indulge in while in Vegas, chef Kris Yenbamroong of Night + Market says buffets have the most allure for him. The escapist quality, he says, is what makes them unique.
Mark Crane is the chef de cuisine of Wicked Spoon, which buffet aficionados describe as the ultimate buffet experience. He guides Evan Kleiman through the endless offerings from kale salad to bone marrow.
Plus, LA Times critic Jonathan Gold digests the buffet experience.
Evan Kleiman sits down with Joël Robuchon at his namesake restaurant in the MGM Grand in Las Vegas. He talks about why he likes the city, how he tailors his menu to each location and remembers his early days in the seminary.
Jonathan Gold joins Evan Kleiman to review the definitive restaurant to "go big" in Vegas - Joël Robuchon. He describes Las Vegas as the de facto luxury dining district of Los Angeles, not dissimilar to what the Time Warner Building in New York is for fine dining in Manhattan.