Field Notes 001: Las Vegas

Vegas has always had a special place in our hearts and a trip to Sin City has become an annual tradition for Dina and my anniversary.   After spending the morning/early afternoon relaxing with cocktails poolside, we’ve found the best way to experience Vegas is to bar hop.  We enjoy going from restaurant to restaurant, sitting at the bar, and ordering a drink and appetizer.  Here are some of our favorite bites and cocktails from our August 2026 visit.

First up!

China Poblano - Cosmopolitan 

This has become one of our 'go to' spots after a visit in 2024. 

Our families love dim sum and Siu Mai and is a standard, anytime we order. 

Chef Jose Andres has elevated the Siu Mai with the addition of a quail egg during the final minutes of cooking. 

The perfectly cooked egg adds a velvety layer to the Siu Mai as it bursts in your mouth. 

Make sure you get the garlic shoyu & house made chili sauce as it adds another level of complexity to the dish.

Field Rated: "Must Go"

Secret Pizza - Cosmopolitan 

If you don’t know where this is, go to the top level of the food court area and look for the hallway of random record covers.  Another go to place that we’ve been stopping at for over 10 years.   Traditional NY style pizza, with a thin and crispy, but chewy crust.  Whatever you like on your pizza, you can’t go wrong.  Grab a slice (or a whole pie) and enjoy!

Field Rated: "Worth the Line Wait"

Yardbird - Venetian 

They say breakfast is the most important meal of the day.  When your plan for the day is sitting at the pool, drinking cocktails, that statement is truer than ever!  The very cheesy, Everything but the Kitchen Sink, with bacon, sausage, country gravy and eggs definitely fills that carnivorous need.  Their homemade honey buffalo sauce adds a nice zing to the dish and helps cut the richness of cheese.

Field Rated: "Best Start of Day"

Gjelina - Venetian

Nothing says Carnivore more than raw beef! 

There’s a reason we love beef carpaccio & steak tartare, and Gjelina’s beef tartare is exactly why!  We’ve had beef tartare dozen of times, but never when the chef uses Hanging Tender.  With only 1 hanging tender per animal, this prized cut is typically served grilled or sautéed, but after tasting Gjelina’s take on this traditional dish, hanging tender might be my new favorite cut.  Typically Known for its beefy flavor, when served in its raw state, with capers and egg on toasted bread, the balance of acidity and toasty, yet soft bread, made this a perfect dish.

Field Rated: "Premium Carnivore"

Bazaar Meats - Palazzo

Our second foray to a José Andres restaurant this trip. 

We chose the A5 Philly cheesesteak.  Shaved on top of a spanish baguette, stuffed with melted manchego the creaminess of the cheese balanced perfectly with the rich A5 wagyu.

Field Rated: "Premium Carnivore"

Cut - Palazzo

Know as the top tier of Wolfgang Puck’s fine dining empire, we were in the mood for a steak and their Dry Age NY did not disappoint!  The 35 day dry aged Prime grade beef had that unmistakable nutty flavor one should expect from properly dry aged beef.  The dry aging process not only changes the flavor of the meat, but increases the tenderness of the striploin and Every bite was a delight.  One of the sides we ordered was the creamed spinach, which we do know is not a carnivorous item; however, Cut tops their creamed spinach with a fried egg, which they mix into the spinach table side.  The addition of the creamy egg yolk to the spinach elevated the dish making it that much more enjoyable.

Field Rated: "Apex Carnivore"