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  • The TAO of Now
    http://www.ifoldsflip.com/i/403246/76
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  • TAO STILL WOWS: VERSATILE NEW DISHES SHOWCASE DEEPER FLAVORS
    RELATEDSHARE SIMILAR STORIES Mandalay Bay is taking brews to a higher level in September. ONE DAY NOT ENOUGH? HOW ABOUT A BEER ... Let your voice (and taste buds) be heard! POLL: WHAT IS THE BEST PIZZA IN LAS ... Penn Jillette, Mario Batali and more divulge the tasty details. SLICE OF LIFE: PIZZA MAKERS AND EATERS SHARE ... SIMILAR PHOTOS Chef Barry S. Dakake and Celebrity Guests CHEF BARRY S. DAKAKE AND CELEBRITY GUESTS Brock RadkeSat, Aug 9, 2014 (3 p.m.) It’s the sheer scope of it that does the trick. It’s the 60,000 square feet of restaurant and nightclub space, the 20-foot bronze buddha in the main dining room that lets you know it’s time to chill out and party simultaneously, and it’s the knowledge that year over year, Tao is the highest grossing restaurant in the country—usually making twice as much as the No. 2 spot. These are the things that make us forget how good the food can be at this titan of a venue. If you’re like me and you haven’t dined at Tao lately, now is a great ti
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  • Dine and Dash to the Party
    Dine and Dash to the Party. Go straight from the table to the dance floor.
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  • The Incredible Bevable Egg
    The egg has been a vital ingredient to bartenders almost as long as it has been to chefs. OK, maybe not quit that long, but for many of the same reasons: Eggs are packed with protein and hold the power to retain and transmit flavors and aromas; to impact luxurious body and a silky mouth-feel; and to emulsify into an espuma or to form a frothy cap. They lend an essential element- that of a sturdy foam with staying power- to the Pisco Sour and myriad other varieties of sour, not to mention the fix, flip, nog and passet, classics with their beginning in the earliest days of the cocktail as well as of our nation. America’s passion for the egg as it pertains to mixology, however, has dampened over the ages. Frothee an egg-free replacement, does the trick of giving certain drinks the appearance of a proper foam, but achieves neither the body nor the richness. Happily, the cocktail renaissance of the last 15 years has brought the egg back from the brink, reigniting bartenders imaginations and desire to not only fait
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  • Rainbow Chard
    Rainbow Chard Similar in consistency to kale but just a teensy bit more delicate, rainbow chard is excellent raw in a salad and cut into thin strips. “It’s more like a crisp lettuce,” Nashan says. “It works really well with smoked fish.” Marc Marrone, the sous chef at Lavo and Tao in New York City and Las Vegas, uses a chiffonade of raw leaves and rainbow stems, then combines them with Sicilian pistachios, Robiola cheese, carrot ribbons, strawberries and a poppy seed vinaigrette.
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  • What Would be the Best Pastry Death ... Frozen, Bruleed, or by Chocolate?
    My desired pastry death would be death by brulee- everything smells better when it's coated in sugar and burned... adds great texture too. - Marc Marrone, Tao Asian Bistro, Las vegas
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  • Love or Hate it? Chefs Dish on Thanksgiving Foods
    Love It or Hate It? Chefs Dish on Thanksgiving Foods By Kelly Dobkin No meal seems to be as polarizing as Thanksgiving. For every diner who sings the praises of the ultimate American comfort-food feast, three others will gripe about dry turkey and bland, starchy sides. We asked a few chefs to share their most beloved and hated Turkey Day foods and uncovered some unexpected results. Which former Top Chef Masters competitor prefers canned cranberry sauce to homemade? Read on to find out. Executive Chef Sean Kinoshita, TAO Asian Bistro, Las Vegas “My favorite thing to eat is stuffing. I don’t like anything fancy - no nuts, no giblets, no cranberries. I just like a simple mix of carrot, onion and celery sautéed till it melts. Then I add the diced bread and sauté in butter until it’s all mixed well and incorporated. Next I add well-seasoned chicken stock and mix until it is all a little saturated. I place it in a flat baking pan and cook till the top is crispy. I like a nice, crispy
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  • 10 Frozen Cocktails to Toast the End of the Summer
    10 Frozen Cocktails to Toast the End of the Summer There's still time to drink things frozen, dammit, so here we give you well-iced drinks for your Labor Day party in the lingering heat, made from the spirits that work best for it: rum, vodka, and gin (plus a few curve balls). The Par-Tee Tim Keller, TAO, Las Vegas .5 cup sugar .75 cup water 2 cups ice 1.75 cups lemon juice 1.5 oz. Tito’s Vodka 4 oz. brewed oolong tea Lemon wedges Serves 1 Method: Combine the sugar and water and let sit until sugar is fully dissolved. Blend the ice, lemon juice, and sugar solution until smooth. In a separate cup combine the vodka and tea. With the cup tilted at 45 degrees, slowly turn while pouring in the lemonade slush, to give a spiral effect in the drink. Top with a lemon wedge.
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