After placing my drink order (they have a full bar within the buffet), I immediately set out to see what the buffet had to offer. It did not take long to realize I was in a place better known as "Seafood Heaven."

Next was a mixed plate: crab, shrimp, oysters, mussles, and yes French fries. I was especially excited to see the crab claws separated from the legs. That's right, you can eat just a plate full of crab claws if you fancy.

At this point, I was already getting full, but I wanted to try a little of everything. That quickly proved impossible. There are so many options, it would take a few trips just to try everything once. I got a cut of meat, some chicken wings, a few veggies, and yes, more crab claws.

The grand finale was a well stocked dessert bar, complete with gourmet ice cream station. The creme brulee was my personal favorite. I stopped with just that, but did notice most people helped themselves to quite a few items. I guess they must have started with dessert first.

This buffet is well worth the price of admission, and hard to figure out how the Rio comes out ahead. Next time a group of friends comes to town, I can see skipping the Steakhouse and heading right to the buffet for some seafood gluteny. I can only wonder how long I will have to wait in line once word gets out.

The wonderful hostesses seated us immediately, in spite of the fact that the reservation had gotten lost. They apologized that the only table they had was next to a group of 24 that was due to arrive in about a half-hour. Anyone who’s ever sat next to a rowdy bridal party or corporate function where the alcohol flows knows that it can get loud. We were curious about the group that unfortunately arrived early.

We braced ourselves, fearing the noise that would make conversation difficult. It never happened! This group was one of the most genteel, respectful and quiet groups. Yes, they were drinking…a lovely red that had been decanted for them. But they never got rowdy. This turned out to be treat # 3.

Treat #2 was the wine. Bob is a red wine drinker but he was such a gentleman, he let me select a white. We could have had wines by the glass, but he said he was up for a glass of white. Krista, the sommelier, helped us to select an Italian white that was delicious – a nice blend that was similar to a pinot grigio that was leaning toward a chardonnay. Whatever it was, it was wonderful…and the staff kept our glasses full of the cold white.

Of course the delights didn’t stop there. Treat #4 was the service. Our waiter was Robert. He pulled up a chair briefly to say “Hello” and tell us what to expect at RAO’s. It was such a sweet gesture. And his smile was consistent. I’m fairly tough on waiters, unless they impress me as being in complete control….and Robert was awesome. He was there when we needed him and not intrusive when we didn’t. Greg backed him up discreetly, which is nice when steeped in conversation.

Finally, there was the food: treat #5. Does “YUM” begin to cover it? Bob’s dish of Chicken with peppers was unique, delicious and flavorful. The chicken was apparently seared to where the skin and flesh was crispy – like you’d expect in an Asian dish, only the taste was pure Italian. The peppers and slices of sausage contributed to the distinctive flavor and texture of this remarkable dish. I had a shrimp dish that was equally delicious. The Caesar salad was really nice, too. And did I mention the bread? I was sorry I took a piece of crust as it wasn’t long before I had polished off the entire slice. Once I started, there was no going back.

So – five treats in one night is about five more than one can expect. I guess you could say our conversation was treat #6….we didn’t stop! Bob has traveled everywhere….twice! He knows so much about so many topics…and the fact that he also speaks and is a trainer gave us a lot of stories to share. He’s such a nice guy.

I knew what I was doing when I wrote “The Art of the Business Lunch.” This was the second time I got to have dinner with Bob and the more I get to know him, the more I enjoy his company. There really is nothing like breaking bread to build a relationship. So….who are YOU taking out to lunch this week?

The “Michelin Guide Las Vegas 2008” isn’t set to go on sale for a few more days, but clever URL manipulations lead some Internet users to an online listing of restaurant ratings. Although the post was initially taken down, the company has made the listing available again and has confirmed that they are official.

Between Los Angeles and Las Vegas, French Chef, Joel Robuchon earned the only three-star rating for his eponymous restaurant at the MGM Grand. Although Robuchon garnered the sole three-star rating, several restaurants in both cities received two and one-star ratings.

Ranking in the guide comes with prestige and very often leads to an increase in business.

For more information, read International Herald Tribune article here, visit the Michelin Guide Web site, or the Joel Robuchon Web site.

Photo credit

On Silverado Ranch and Maryland Parkway, you’ll come across a very unassuming sushi place called Sushi Mon. It’s really small, so if you blink, you’ll miss it.

It may seem like a quaint neighborhood joint, but it developed a reputation for quality sushi and quick service pretty early on. And I do mean quality, delicious, bountiful sushi.

They serve up more than 70 different kinds of rolls. Special, fried, baked or tempura rolls are all available. Take the Royal California roll for example. Just a standard California roll – crab, avocado, rice and whatever else they put in there. After building the roll, they take it to the deep fryer and then I take it to my belly.

Traditional rolls are also super nice. You can never go wrong with salmon or spicy tuna rolls.

Thing about Sushi Mon is that it’s open late too. You’ve got until 2 a.m. to satisfy your sushi cravings.

I think it’s also important to note that if you’re a tea drinker, they have some of the best green tea I’ve ever had. And I don’t even drink tea. I’m a coffee-man. I can’t put my finger on it, but there is this very toasty quality to it.

The servers seem to be on top of their game and have always been very polite whenever I go.

Like I said, it's a small place with a healthy reputation, so it might be a good idea to call ahead. Waiting for a table could take some time and the winter months aren’t going to make it any easier.

If you like your sushi joints small with delicious food and like being greeted by the chefs as soon as you walk in the door, check this place out. You may do some waiting if you try on Friday or Saturday night, but it’s worth it.

For more information, check out the Sushi Mon Web site here.

The participating steakhouses around the valley will create exclusive, multi-course menus while DeLuca Liquor & Wine will pair wines to match each of the specially prepared dishes.

Steaks are mightily majestic food and you can bet that places like Ruth’s Chris Steak House will pull out all the stops for its menu items, which will include lamb loin, Kobe style beef, vegetable wrapped striped bass and much more.

For more information and full restaurant and menu listings, visit the Web site here.

I’ve become intimately familiar with a few of the buffets around town. I know there are the higher end places like the Bellagio, but let’s not kid ourselves, buffet food doesn’t exactly represent the hallmark of culinary achievement. I’m not saying it’s bad, I’m just saying it’s not the same quality you’d be getting if you ordered a dedicated, plated version of the same food.

It’s like I told a friend this weekend, I am happier to take an unlimited amount of a lesser quality food than vice versa.

So it is with sushi as well.

This weekend, I had the pleasure, and it was a pleasure, of checking out Makino Gourmet Sushi & Seafood Buffet. It’s been around for awhile now, but I decided to check out the location on Eastern, near the 215 freeway.

Like I was saying earlier, I don’t think it’s unfair to expect the buffet version of any food to not match the quality of the same dish elsewhere and that trend held true at Makino. But that isn’t to say it wasn’t good, because it was downright delicious.

The variety of sushi was smaller than you would expect at a typical sushi joint, but it was by no means a meager selection. Traditional favorites like salmon, unagi (eel), and tuna were all there, but I definitely missed some of the more inventive dishes you’d find at other sushi restaurants.

What’s great about this place is that it’s an excellent place to go with friends who may not necessarily like sushi. In addition to the raw stuff, they’ve got sukiyaki beef, shrimp and vegetable tempura, beef and chicken teriyaki, miso soup, udon and a ton of other things.

Of course, if you’re as enterprising as I am, you’d load your plate with as much of everything as you could.

I know most sushi places offer all-you-can-eat options and come with the added benefit of higher quality food, but they usually come with a time limit and you’re at the mercy of the chef’s speed. I didn’t feel so rushed at Makino and was able to get more food just as fast as my legs could carry me and I could partake in the hot entrees along with the sushi.

Even if there are several sushi joints on that side of town, Makino is a welcome addition and more than worth checking out. The place is definitely better for sushi lovers, but it’s a great place for groups of people with mixed feelings about sushi.

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About a week ago, I had the fortune of another dozen, but these were no Krispy Kreme donuts. Nope. These were the old school Dunkin’ Donuts variety.

Oh, that’s right, I said Dunkin’ Donuts.

All you East Coast and Midwest transplants know what I’m talking about, but if you’re one of the poor, unfortunate folk who doesn’t understand the glory of Dunkin’ Donuts do yourself a favor and give it a try.

Firstly, they seem much denser than the standard Krispy Kreme counterpart. Where I could take down a dozen of the latter donuts without breaking a sweat, I was just five deep into my DD dozen when I realized that I was beaten. The Las Vegas Weekly actually did a glazed donut showdown here.

Thing about this place is that it feels like a much more blue-collar donut shop, and I mean that as a compliment. When I think of Dunkin’ Donuts, I picture a cold, early morning, the kind where you can see your breath, a hot cup of black coffee in one hand and a hearty old fashioned or sour cream donut in the other. I’m talking about a real good ol’ boys coffee shop.

A location opened up on East Silverado Ranch, just past the South Point Hotel. I drove past another location on Stephanie, near the 215 Freeway, but it won’t end there. The chain plans to have several dozen stores open in the valley in the next few years.

For more information, check out the Dunkin’ Donuts Web site here.

The wine list will feature over 200 wines selected by sommelier Patrick Pretz, who previously designed Cirque and Sensi at Bellagio and SW Steak for Steve Wynn.

For more information or to register for the grand opening, visit the Vox website.

The comprehensive article lists several bars that support specific teams and drink and food specials they offer.

You’re a fan of the Cardinals? Check out Timbers Bar and Grill, 8540 S. Maryland Parkway. You can get five sliders with fries or a half-pound hot dog with fries for $5 and wash it all down with $2.50 Bud or Bud Light drafts.

Read the full article here and go find the bar the supports your favorite team.

Even though they wouldn’t all be of the highest caliber, they would still be fish and chips. We knew from the outset that Thursday would be our reckoning.

You see, that’s the day when McMullen’s Irish Pub serves up its fish and chips special. And it is delicious. They’re some of the best in the city and one of my personal favorite foods. Beer-battered North Atlantic cod with fries and coleslaw is a tough dish to beat.

Three plates – that’s the minimum I demand of myself. The first plate is a warm up; delicious, but not quite satisfying. In fact, it does little more than annoy my appetite. Plate two is my favorite. I start getting my senses back by then and I can take time to notice the subtleties like the crunch of the batter and the soft, tender, flaky texture of the perfectly cooked fish. But the last plate is just plain contention.

That’s the point where I know I’m getting full and I know I shouldn’t keep eating, but man, oh man, do I want to experience that delicious taste just once more. I power through because I know I can’t fall asleep happy with myself unless I put that last plate away.

You’d think that McMullen’s could just serve those delicious fish and chips all the livelong day and be successful, but there is much more to that place. Irish nachos are another of my favorites – homemade potato chips covered with cheddar cheese, bacon, tomatoes, chives and sour cream. Do yourself a favor and get it with chicken.

It is a mighty dish and nothing short of amazing. Take an order down and a pint of beer with some friends and you’ll be living a night worthy of envy.

McMullen’s is as authentic as it gets. Well, maybe not the nachos, but they’re so delicious I’ll let it slide. The dark wood furniture and soft lighting create a very comfortable, welcoming atmosphere. The food is delicious and the beer is cold. The staff is friendly and quick on their toes. It’s a perfect example of what a neighborhood pub should be.

For more information, visit the McMullen’s website.

I mean, it’s just eggs, bacon, cheese and salsa wrapped in a tortilla. If you’re lucky, you may even have some hash browns. No, my friends, no. Like a mighty statue built of several tiny Lego blocks, a breakfast burrito is more than the sum of its parts.

This isn’t some quickly thrown together smattering of the requisite ingredients. The finished product is as mighty as it is delicious. The tortilla is tightly-wrapped almost to bursting, which is a good thing. Warm, fluffy scrambled eggs; crispy, salty bacon; melted cheese; crispy, hearty potatoes.

The first bite is always monumental. Personally, I like to savor that moment. The warmth of the burrito in my hand builds the anticipation of the promised bliss to come.

The feeling I get from that first bite is akin to love at first sight. Only, unlike love, this feeling never loses its ardor by the onset of familiarity. The secret is in the salsa.

If I can’t say much about Roberto’s salsa bar, it’s only because I zero in on the spicy red salsa and never stray. It’s where everything comes together with the breakfast burrito. The salsa still has all the seeds from the peppers and it is hot. You can be as daring as you like, but just be mindful that too much could drown out the other flavors.

While I like to take my time with that first bite, it’s never long before my breakfast burrito-lust takes over. I lose all abandon and start gorging myself for all I’m worth.

The staff at Roberto’s is masterful at their craft.

There are several Robert’s around the valley. Every one I’ve been at has been good, but my favorite is at the intersection of Horizon Ridge and Eastern. Go late enough at night and one of the finest breakfast burritos to cross your lips will be your reward.

Of course, Roberto’s offers other Mexican fare. The tacos, rolled and standard, are amazing, as are the super nachos. But for me, Roberto’s is the home of the best breakfast burrito to be found in Las Vegas.

The space in Tamba features warm, rich colors reminiscent of India’s traditional spices. Murals, Indian-imported furniture and artwork give the restaurant an authentic feel, while plush seats, dramatic lighting and chic style in the hip lounge bring it back to contemporary times.

Giving an updated spin on tradition seems to be a philosophy applied to both design and food at Tamba.

The menu is stocked with classic Indian cuisine. But the chefs at Tamba have stretched beyond tradition and have used these recipes as inspiration to create new dishes, which help Tamba set the standard for elegant Indian cuisine.

Melding the old and the new works remarkably well in a city that constantly redefines itself. Tamba is an excellent example of making traditions feel new again.

For those of you who have never had Indian cuisine, a visit to Tamba will set the bar well above any other. Tamba really is the perfect place to explore the fresh, exotic flavors of India.

Often regarded as highly as executive chefs, sommeliers are masters of wine and are responsible for the development of wine lists, training restaurant staff and working with the culinary team on food and wine pairings.

16 of them can be found in Las Vegas, more than any other U.S. city.

Las Vegas is known for its luxurious dining and anybody will tell you that a properly matched wine enhances both the food and the entire dining experience. If you’ve ever been put-off to having wine with your meal because you don’t know what-for-what when it comes to wine, it’s high time you start enjoying it.

Next time you find yourself in front of an intimidating wine list at an upscale restaurant, ask the sommelier for suggestions.

After all, it’s his job.

Each brunch Executive Chef Stephen Marshall will put together a extravagant menus featuring items such as ricotta cheese ravioli with apples and truffle butter; rosemary and garlic studded leg of lamb with a whole grain mustard sauce; carving stations, which will include Aged Black Angus beef of roasted pork.

If you’ve made it this far with any room, the pastry display looks to be as tremendous as the rest of the menu. Executive Pastry Chef Chris Hanmer is a former World Pastry Cup Champion and will be doing what he does best with assorted tarts, chocolate entremets, financiers, and other sweet treats.

Brunch will be served from 11 a.m. to 2:30 p.m. in the hotel’s signature restaurant Medici Café & Terrace. Live entertainment will be provided by saxophonist George Butts Live. The Sunday Brunch will be $65 for adults with the unlimited Veuve Clicuot champagne and $25 for children aged 3 – 12. A $55 alcoholic beverage free option is also available, but I suggest you do yourself a favor and get the champagne.

For reservations call (702) 567-4700. For more information, visit The Ritz-Carlton website.

It picks up where Starbucks left off – or maybe never really was in the first place. Community-oriented, ReJAVAnate is as concerned about the cultural experience as much as the product they serve. Work from local artists adorn the walls, space is free for people who want to perform there and, in addition to having two Internet-connected work stations, they provide a free wireless connection. Kind of puts paying for a hotspot in perspective.

Of course, a coffee lounge would be worthless if it didn’t make good coffee and ReJAVAnate does. Unlike the automatic espresso machines you’ll find in Starbucks, traditional espresso machines grace the counters here. I’ll admit, in the hands of a new barista or a barista who stopped caring, a traditional espresso machine can turn out some terrible coffee. But you put that thing in front of someone who knows and respects the craft and you’d be hard pressed to find a better cup. Thankfully, I’ve only ever experienced the later there.

I know I’m not the only one taking notice. ReJAVAnate was voted #19 in Las Vegas Life magazine’s “100 Best Things of Las Vegas.” Now I’m not trying to dump on Starbucks, which is also very community-driven. The thing is, Starbucks just feels much more global and there isn’t anyway around that. It’s nice to see that there are still places willing to take care of us local folk.

For more info and a full schedule of events, check out their website.