Archive for the ‘Dining’ Category

 

10 Off-the-Cuff Vol. II

Tuesday, August 31st, 2010

We know you wanted another one, right? Here are 10 more off-the-cuff things we think are pretty cool at M Resort that you should know about:

pastriesblogThe pastries at Baby Cakes are divine. Have one with your coffee, as an afternoon snack or take a big bag home or to the office. Believe us, they’re gonna love you for it.

 

 

 

 

 
LoftTVblog

 

We’ve told you a bit about the loft suites and this is definitely one of the coolest features. As if the spectacular view, immaculate room and floor to ceiling windows weren’t enough, the TV above the bed appears magically and tilts to just the right angle for you to watch while sprawled out in that oh so comfy bed.

VelocePatioblog

 

 

Above that loft suite? One of the most amazing outdoor spaces in Vegas. The patio outside Veloce’s bar and lounge is something you have to experience. Relax with some sangria and watch the sunset.

 

 

imaginerewardsblog

 

 

The iMagine Rewards Club is cool. The point system is better, the gifts are better, the staff is friendlier, the cards just look niftier….

 

 

 

 

naturallightblog

 

 

 

 

And while you’re using that card, enjoy some of that natural light in the casino. WHAT?! NATURAL LIGHT IN A CASINO?! Yup.

 

TerzettoTableblog

 

 

 

 

 

 

 

Been to Terzetto yet? It’s our steakhouse and if you’re looking for a very cool place to dine, try the feature table. “Look mom, no legs!”

HGceilingblog

 

 

 

 When it comes to cool things suspended from the ceiling, head down to Hostile Grape. Those are thousands of slats from wine barrels which came from the Marnell winery in Napa. An artist put them together, numbered them, took them all apart, then reassembled them here at the property.

cardsblog

 

 

 

Don’t know about you, but logoed playing cards are just cool. They scream “Vegas.”

 

 

StudioKitchenblog

 

 

Hopefully you’ve seen it by now, but if you haven’t, you need to check it out. It’s a restaurant, it’s a buffet, it’s a show kitchen/TV studio? Just like you’d find your favorite celeb chef in on TV, there’s a show kitchen inside Studio B with lights, cameras and plenty of cooking action with Martini Time – Vegas’ only live cooking show.bettingstationblog

 

 

Sports betting at M is something you have to try. Look at the betting stations!

 

That’s 10! Check them out next time you visit us here at M!

 
 

Meet Nicanor, Bartender at the M Bar

Thursday, August 19th, 2010

Nic2If you’re thirsty, there’s certainly no shortage of places to get a drink here at M Resort. One place offering a very cool atmosphere, one of the most spectacular chandeliers you’ll ever see, and of course some of the friendliest staff in Vegas is the M Bar. One of those team members you’ll find is Nicanor. We thought we’d ask him a few questions and share his answers with you:

What is your background:  I’ve lived in Las Vegas for 20 years and previously lived in California. I’m Mexican/Puerto Rican and have been tending bar for about 10 years. I used to work at Red Rock before coming to the M and have been here since the day we opened.

What’s the best thing about being a bartender: It’s interactive and fun. I’m basically a psychologist for people, which can be pretty funny and interesting.

What’s your funniest bar story: I was behind the bar getting a guests’ drink and was really in a hurry – we were busy and I wanted to get the drinks out quickly. I was running around and got my pant leg caught. I didn’t think it would be a big deal to tug at it…but I tugged and my pants ripped open. Needless to say, guests received a bit more than a drink that night!

I’ve heard a lot of funny stories – when people start drinking they tend to lose their inhibitions. I’ve seen people dance on table tops, lose their clothes and run into glass walls.

What’s the biggest tip you’ve ever received: $300

Who are some celebrities you’ve mixed drinks for: Tiger Woods, Charles Barkley, Suge Knight, Waynes Brothers (ordered Mai Tais)

What’s your favorite drink on our menu: Sweet Crush – it’s easy to make and easy to sell to the ladies. It has champagne and strawberries – what lady wouldn’t love it?

What bars do you work at on property: I’ve worked at all our bars but now I’m at M Bar.

What’s the best pick-up line you’ve used or that has been used on you: Lots of ladies just ask to feel my muscles and pose for pictures with me.  I’m not one to use pick-up lines on the ladies.

What’s the best experience you’ve had while working here:  I met my girlfriend while working at the M.

What do you think is the best thing about Vegas: The city changes all the time and there’s tons of things to do here. My favorite place here, when I’m not working, is to go to Firefly Restaurant.

What’s one thing people don’t know about you:  I cut my own hair.

What do you do for fun: Wine tasting, exercise, dine out.

Next time you’re visiting us, make sure to stop in to M Bar and say hi to Nic!

 
 

Hash House A Go Go – Twisted Farm Food

Tuesday, August 17th, 2010

porktenderloinIf you haven’t heard, it’s awfully good news – especially for those of us living on “this” side of town. For years Hash House A Go Go has been a Las Vegas (and San Diego) favorite. They’re a 7-time “Best of Las Vegas” award winner and it’s easy to see why. The restaurant has been featured in the likes of the New York Times, The Food Network’s “Rachel Ray’s Vacation,” the Travel Channel’s “Man v. Food,” the Fine Living Network’s “Martha Stewart,” NBC’s “Dr. Phil” and ABC’s “What Would You Do?” to name a very few of many.

burgerFor years, Las Vegans hungry for their ridiculously delicious food have had to make the trek over to their West Sahara location to get a taste of what’s good. Andy’s sage fried chicken benedict with maple reduction. (It goes great over waffles too!) Their famous meatloaf hash with roasted red peppers, fresh spinach and smoked mozzarella. Griddled all blue crab cakes with smashed pot-squash, chili mayo and bar b’ que drizzle. One-pound stuffed burgers and grilled pork tenderloin with honey mustard glaze and southern pecans. There are just too many to name but every one of them leaves you wanting more. Or we should say leaves you wanting to come back for more because we guarantee you’ll be full and happy with these portions.

chickenwafflesHash House will be opening here at M Resort in early October. If you’re looking, they’re also hosting a job fair today and tomorrow, August 17 & 18 from 9am to 6pm in Molise Room 4 on the spa level. They’re looking for servers, bussers, hosts/hostesses and cooks so come down and join the team. We’ll see you at Hash House in October!

 
 

Be the Biggest Winner

Thursday, August 12th, 2010


If you haven’t visited Studio B Buffet here at M Resort, you’re really missing out. Our buffet was recently awarded the coveted title of “Best Buffet in Las Vegas” from the Las Vegas Review Journal’s 2010 Best of Awards. We feature more than 200 items daily and you can enjoy beer and wine selections at no additional cost. The state-of-the-art buffet includes more than 117 television screens, Martini Time with Chef Tina Martini – the live cooking show inside our custom-designed cooking studio – and amazing views of the famous Las Vegas Strip. Yep, even the buffet has windows.

What’s even better though, is right now you have the chance to EAT FREE FOR LIFE in Studio B! It’s called our “Biggest Winner Club” and guests can earn one entry with the purchase of any meal at the buffet. iMagine Rewards card holders can also receive up to 10 entries per day with slot play (100 same day base points gets players one entry). And we’re not just giving this away to a couple people – more than 150 people have the chance to win buffets for life, one year or six months.

Drawings for the winners are held every Monday, Wednesday and Friday at 7 pm at Studio B Buffet. Winners have 24 hours to claim their “Biggest Winner Club” prize. The “Biggest Winner Club” promotion runs now through September 29 so get down to Studio B here at M Resort and BE THE BIGGEST WINNER! Check out our “Biggest Winner Club” commercial below.

*Management reserves all rights to cancel or change this promotion at any time. Visit the link here for complete rules and details.

 
 

Chill out in “Prime” Time

Thursday, July 29th, 2010

Louie, our butcher extraordinaire (a.k.a. the M Resort Head Butcher), may be the only guy in Vegas to keep his office heated during the summer. That’s because it’s actually located inside the butcher shop here at M and at a chilly 50 degrees, Louie needs only to open his office door a crack to get an arctic breeze. And while Louie does spend time in an office, let us tell you that he is most certainly a butcher first and foremost, and with 57 years of experience as a butcher, boy does he know his stuff. 

meatblogWhen most people think of butcher shops, they think of beef. There’s certainly beef in the butcher shop and lots of it, but the shop here at M handles all things meat and seafood – from steaks and chops to homemade Italian sausage, chicken, fresh fish and even live lobsters. It’s no easy task keeping up with a resort offering so many things gastronomical but Louie and his team are always hard at work to keep the best and freshest offerings on your plate. 

When it comes to beef (and everything else to be sure) here at M, you’re getting the good stuff. You won’t find any “select” grade beef, which is what most major grocery stores carry. While it may be called select, it’s not necessarily something you’d want to select. All the meat at M is graded choice or better (yes, even in the buffet), and while it’s more expensive, Louie tells us that when it comes to meat, you’re certainly getting what you pay for. You’ll also find some very special beef in our steakhouse Terzetto that comes from the Marnell family ranch in Montana – we go through 12,000 lbs. of this prime beef a month! 

We asked Louie for a couple hints and tips we could pass along to you when it comes to selecting your meat and seafood, so here are a few simple things you should know: 

  • When it comes to steaks, look for marbling. You want to see a good amount of fat “marbled” in with the meat as this equals flavor and tenderness. The more marbling, the higher the grade. 
  • If you’re buying fish already filleted, the filet should be solid and firm, not flaking at all or falling apart. 
  • If you’re buying whole fish, the eyes should be clear and bright while the gills should be red. Cloudiness in the eyes or graying of the gills means the fish is past its prime. Good fresh fish also shouldn’t smell “fishy” – it should smell like the water it came from. 

salmonblogThe next time you’re here at M enjoying a steak, some sushi or fried chicken, don’t forget to send Louie and the guys in the butcher shop some happy, and especially warm thoughts!

 
 

10 Off-the-Cuff Vol. I

Thursday, July 22nd, 2010

M Resort is full of wonderful things, many of which we’ve told you about and many more you’re yet to learn about. Every once in a while, we’re going to bring you 10 off-the-cuff things we see and think are pretty cool around the property. Here’s your first look:

 

PorteCochereblogWhat is it? Well, it’s the porte cochere of course. That’s the fancy French name (literally meaning “coach gate” or “carriage porch”) for the covered area at the main entrance where valet, taxis, etc. are located. What’s so great about this? Well, the architecture is awfully interesting, with its swooping glass roofline and integrated beams. When’s the last time you saw a porte cochere you could see through?
 MSmellblog

 

Next up we’ve got something a little difficult to capture in an image but we did our best – the M Smell. Now this is one many of you have experienced, enjoyed and commented on. As casino scents go, this one is tough to beat.

 

Carpetblog

 

 

 

 

Okay, okay – it’s carpet. But come on, some casino carpets out there make you positively nauseous! And while we’d never claim this one was subtle, it’s tasteful, warm, modern and fits the M just right.

 

  CasinoChairblog

 

 

 

 

Yep, that’s a chair. What the heck is cool about a chair? Well, if you spend any time playing slots you’ll know. We didn’t shirk when it came to spending money on chairs – they’re comfy and perhaps just as important, they’re light. Ever tried to move a chair at a casino and thought it surely must be bolted to the floor? Errgh.

  

 

 

 

FinishingRoomblog
How about a little back-of-house for you? What’s this you ask? Looks pretty plain and boring, but it’s actually pretty cool. These are windows that allow team members to see inside the bakery finishing room. As we walk by on our day-to-day travels, we can sometimes catch a glimpse of our pastry chefs decorating those amazing cakes and desserts you see around the property.
 

BeerWineBuffetblog

 

 

Thirsty? Beer and wine is included in the price of Las Vegas’ best buffet. Enough said. 

 

 

 

 

BathroomTVblog 

 

Ah yes. If you haven’t stayed with us yet, it’s time. Why? Well the rooms are suite (and yes, we meant to misspell that!) and have some great features. That’s a TV in the mirror so you can catch up on the morning news when you’re getting ready, check the weather if you’re travelling, or perhaps not miss one minute of that late night program before you hop into that delightful bed.
SpaSculptureblog

 

 

 

There’s an awful lot of amazing art at M if you take a moment to stroll about and look for it. This is the sculpture outside Spa Mio. It’s just cool.

 

 

  

 

 

VIPCabanapoolblog

 

 

Never seen this before? Time to get yourself a VIP cabana and spend a day at the pool. That’s right, there’s a little private pool hiding at the back of them. Awesome.
TeamMembersblog

 

 

 

 

 

Well, we couldn’t get an image of them all, so this was the best we could come up with today. Without our Team Members, M Resort would just be a big building full of nifty stuff. With them, it’s a big building full of nifty stuff, smiles and outstanding service that will keep you coming back for more.

 
 

Big Bang Foods

Thursday, July 1st, 2010

Guest Blogger: Chef Tina Martini 

With the 4th of Julyduckrollsblog holiday just around the corner, we’re doing “Big Bang Foods” this week on Martini Time with Chef Tina Martini here at M Resort. And since the weather in Vegas is so hot this time of year, we thought it might be nice to give you a recipe that gives you that great grilled flavor without ever having to turn the grill on. It’s also a diversion from the “regular” picnic fare and is sure to impress the family and guests: 

Barbecue Duck Spring Rolls

Ingredients:

Chow-Chow

  • 1 head green cabbage, shredded
  • ½ cup diced sweet onion
  • ½ cup chopped green or red bell peppers
  • 2 tbsp salt
  • 2 cups apple cider vinegar
  • 1 ½ cups sugar
  • 2 tsp dry mustard
  • 2 tsp celery seeds
  • 2 tsp mustard seeds
  • 1 tsp ground turmeric
  • ½ tsp ground ginger

 Spring Rolls

  • 6 duck legs confit
  • 1 carrot, grated
  • 1 red onion, grated
  • Barbecue sauce to taste, plus more for garnish
  • Salt and freshly ground pepper to taste
  • 8 spring roll wrappers
  • 1 large egg
  • Vegetable oil for frying

 Directions:

Chow-Chow

In a large bowl, toss together the cabbage, onion, peppers, and salt. Cover and refrigerate for 4 to 6 hours. The vegetables will release some of their liquid. Drain well in a colander. 

In a large non-reactive saucepan, combine the remaining Chow-Chow ingredients and bring to a simmer over medium heat. Add the cabbage mixture and simmer for 5 minutes. Set aside. 

Spring Rolls

Pull the meat from the duck legs and shred it coarsely in a large bowl. Toss with the carrot, onion, and just enough barbecue sauce to coat the ingredients. Season the filling with salt and pepper to taste. 

Soak the spring roll wrappers in warm water for about 2 minutes, until pliable. In a small bowl, beat the egg. Lay the wrappers flat on a work surface and brush all over with the egg. Arrange a row of the duck filling (about the size and shape of a cigar) down the center of each wrapper. Fold the edges of each wrapper over the ends of the row of filling and then roll up tightly to enclose the filling. 

In a large, heavy pot, heat 2 to 3 inches of oil to 350°. Fry the spring rolls in batches, being careful not to crowd the pot, for 2 to 3 minutes, until golden brown on all sides. Remove to paper towels to drain. 

Divide the chow-chow among 8 serving plates. Cut each spring roll in half on the diagonal and set 2 halves on the chow-chow on each plate. Drizzle barbecue sauce around the chow-chow and serve immediately. 

peachbelliniblogWe’re also doing a frozen soufflé and a bubbly peach Bellini this week which are both light and refreshing for summer. If you are grilling this holiday weekend, here are a few tips you may enjoy: 

  • Grilling meat and fish on a bed of sliced fruit is different and creates moisture as well as flavor.
  • Take the chill off the meat or fish to ensure even cooking before placing on the hot grill.
  • Peel a whole pineapple and put it on your rotisserie spit. Melt butter and brown sugar in a small saucepan and brush the pineapple with the mixture as it turns. The pineapple is done when it is soft and caramelized.
  • Use cinnamon sticks or rosemary stems (remove the leaves) as kabob skewers and grill for added flavor. 

Come join us this week for Big Bang Foods here at M Resort! We’ve got shows Thursday – Saturday (dark on Sunday, July 4) at noon and 4pm!

 
 

Wine Tasting – The Basics

Tuesday, June 29th, 2010

winetastingblog1Guest Blogger: Charlie Moavero, Assistant Beverage Manager 

There are a lot of things which connect M Resort with wine – Hostile Grape, our wine bar with more than 160 wines-by-the-glass through our super-cool Enomatic dispensing systems; the Marnell family’s vineyard in California which produces six different labels we serve here at M; the some 250,000 bottles we give away as gifts to iMagine Rewards members every year and of course the fabulous events we host like Rock ‘N Roll Wine’s Reggae Pool Party

With so much here relating to wine in one way or another, we thought it might be helpful to pass along some wine tasting basics that may help you enjoy your wine a little more and possibly discover a new wine you love. Here are some great tips and wine tasting basics from our Assistant Beverage Manager here at M – Charlie Moavero: 

  1. Start with a clear wine glass. The rim of the glass should end inwards to help funnel aromas to the nose and allow you to swirl without spilling.
  2. Now pour a little wine into your glass – an inch or less is best. If you are tasting several wines, begin with the lightest (sparkling wines, roses, then light whites followed by full-bodied whites) and progress to the heaviest (light reds to more full-bodied reds followed by dessert wines). This will help keep your taste buds more sensitive so you can better appreciate each wine in the series. A sip of water between wines can also help preserve your palate.
  3. winetastingblog2Notice the color of the wine. It often helps to hold the glass up to light or hold it against a white background like a white napkin. The color can give you a clue as to the age of the wine. White wines generally gain color as they age. Red wines generally lose color. That is, young red wines are more red or burgundy while older wines tend to show a hint of tawny brown around the rim. Regardless of age, the colors of wine are just fun to see, ranging from pale yellow-green to ruby red to brick red-brown.
  4. Swirl the wine a couple of times by moving the glass in a circular motion. Holding the glass by its stem, instead of the bowl, allows you to swirl more easily. Swirling is done to aerate the wine and release vapors, evaporating from the sides of the glass, allowing you to better smell the wine.
  5. winetastingblog3Put your nose right over the rim of the wine glass and breathe in. Take note of the wine’s aromas and bouquet (the range of smells a particular wine possesses).
  6. Take a sip, letting the wine spread across the tongue from front to back and side to side before swallowing. Notice the flavors and acidity of the wine. How silky or rough does the wine feel?
  7. Swallow a small amount if you wish to note any lingering “finish,” but if you’re tasting a number of wines – in a winery tasting room, for example – your host will usually provide a large container for you to spit out the wine instead of swallowing. (Don’t worry, this isn’t rude!) Everyone in the wine trade is accustomed to the swirl-sniff-sip-slosh-spit routine. No one wants an intoxicated taster or worse, an intoxicated driver. 

The bottom line is that a good wine should always give pleasure. It should smell good, taste even better and be smooth and satisfying by itself or with whatever food you’re pairing it with.

 
 

A Day at M for Dad

Thursday, June 17th, 2010

Father’s Day is almost upon us and there’s no better way to spoil your dad than with a delightful day at M Resort. We know it can be difficult to come up with special things to do for dads on Father’s Day, so here’s a few of our favorite picks that are sure to please him: 

SpaMioblogFirst, get him ready for his big day with a trip to Spa Mio. He may resist at first, but you can assure him spas are for guys too and don’t worry, there’s a “man cave.” The “Mio Man Time Package offers a 50-minute Therapeutic Massage and a Haircut or Master Shave for just $140 (a $50 savings). Or how about the “Dad’s Day Out” package – a 50-minute Relaxation Massage and a For Him Facial for just $185 (a $70 savings). Maybe the “Mr. Big Package” – a Master Shave or Haircut and Manicure and Pedicure for dad for just $125 (a $15 savings). Believe us, if he’s never had a master shave it’s going to make his day!

BabyCakesblogHe’s bound to be hungry so head over to Baby Cakes where you can get dad a delicious cup of coffee (or he can even indulge in that mocha-frappa-latte-whipped-cream-thingy we know he loves but he’ll never admit to) and a fresh-made pastry. Italian donut anyone? 

poolblogThen it’s time for a little fun in the Vegas sun. Rent dad a cabana or day bed where he can relax poolside with a fresh summer cocktail or ice cold beer. There’s cool blue waters and spectacular scenery for him to enjoy while he works hard at being lazy. 

StudioBblogHungry again!? It’s time to settle down and indulge in the best buffet in Las Vegas – Studio B. Beer and wine are included in the price and when it comes to eats, he’ll find more choices than he can imagine – delicious appetizers, entrees and desserts that won’t quit! The whole family can go back for more…and more…and more. 

CasinoFloorblogWe know dad has given you money a TON of times, so maybe you should slip him a twenty and take him to his favorite game. Is he a blackjack man? Poker? Maybe he likes to hit the slots? Give him the chance to win it big on his big day. 

32degreesblogLet’s face it, most dads like beer, sports and TV. Just off the casino floor he’ll find his dream trifecta in 32° Draft Bar. With 96 beers on tap there’s something he’s sure to like while he watches all the games on a slew of TVs. He can even pop over to the Race & Sports Book to make a bet. If he’d rather stay where he’s at, we’ve got mobile gaming and betting for him! 

TerzettoblogIt’s time for dad’s special Father’s Day meal and there’s no better place than Terzetto. It’s home to hand-selected prime cuts of beef, including a reserve list from the Marnell family ranch in Montana. Dine on the terrace and watch the sun set with a spectacular view of the Strip and valley. 

Remember that dads need the best when it comes to rest and relaxation this Father’s Day and you’ll find the best here at M Resort. And don’t forget to tell him you love him and thank him for all he does!

 
 

Enjoy some wine in the sunshine

Thursday, May 27th, 2010

PoolWineblogWhile we think any time of year is a great time to drink wine, there’s something particularly wonderful about drinking a perfectly chilled glass of white while enjoying the sunshine. Whether it’s by the pool, at a backyard barbecue or at your favorite restaurant or wine bar at M Resort (wink, wink), summer is a particularly good time to enjoy some wine. We asked sommelier Sam Bennett from Hostile Grape for a few of his summer recommendations and here’s what he had to say: 

Drylands Sauvignon Blanc, Marlborough, New Zealand
Sauvignon Blanc is always a good choice for summertime. Sauvignon Blanc from New Zealand has racy acidity, with grapefruit dominated citrus notes and is very crisp and refreshing. This wine and other New Zealand Sauvignon Blancs pair well with shellfish (especially oysters) and salads. The acidity present makes them very food friendly. One must be careful with acidic salad dressings though because clashing acids can be unpleasant. 

Mönchhof Robert Eymael Slate Riesling Spätlese Mosel, Germany
Riesling is a good choice as well because it is normally lower in alcohol which leads to balance.  Notes of stone fruits dominated by peach, lemon zest and sometimes a little sweetness makes it a good patio wine that pairs well with some Roots Reggae like Peter Tosh and Bob Marley. 

Perrier-Jouët “Grand Brut” Champagne Epernay, France
Gloria Ferrer Royal Cuvée Sparkling Wine 2001 Sonoma Valley, California
Sparkling wines and champagne are great for the summer as well. The bubbles cleanse your palate and that makes these wines very refreshing. Real champagne from the Champagne region of France will normally have toasty oak notes and “yeasty” and “bready” characteristics. Sparkling wines from California will tend to have more tropical fruit notes and less of the yeasty/bready characteristics. 

Remember these are very general characteristics and individual wines may vary. And don’t forget that wine pairs great with food from the grill – backyard barbecues aren’t just for beer lovers!