Gastro Monkey // 美食家

I am about four months behind on this one.... We went to Biba for our Christmas Work lunch. It's our third time now because it's tried and true. The food is solid, service attentive, and has a nice atmosphere. We are all fans! PS - when dining here, try not to get too full eating the complimentary Grateful Bread they serve before your meal! Salmon carpaccio with cauliflower Burrata con Zucca - creamy burrata cheese with winter squash, balsamic vinegar, toasted hazelnuts, EVOO. House made soup of the day Cavatelli con Capesante - Cavatelli with scallops, tomato passata, broccoli rabe, Calabrian chili, oregano, and toasted bread crumbs My favorite - Spaghetti alla Carbonara - Spaghetti with crisp smoked pancetta, peas, pasteurized eggs, Parmigiano-Reggiano, and crushed black pepper Gelato del Giorno - vanilla and chocolate Zuccotto Fiorentino -  Chocolate coated, dome shaped, rum scented pound cake filled with whipped cream, chocolate,

Here is my final post from my recent Vegas trips. Thanks to my friend and his AMEX travel card, we were able to have $150 to spend within a few restaurants in the Bellagio. Due to time constraints, this was our best option. While the line was long, it moved fairly quickly and we were able to squeeze in a lunch before heading off to the airport.  The food was as expected - good, but nothing amazing. But when something is free, it tends to taste just a bit better, right?  Tiger shrimp cocktail 10 oz. Boneless rib-eye steak NY Steak and Eggs - 6 oz New York Steak with three eggs and hash browns. Probably the best deal out of the three steaks we had. 8 oz Filet Mignon Chocolate Brownie with Caramel Sauce and Ice Cream Located inside the Bellagio Hotel 3600 S Las Vegas Blvd Las Vegas, NV 89109 Yelp Website

I suppose it was only a matter of time before I made my way to The Kitchen. Known as one of the top dining experiences in Sacramento, it is, for lack of better words, an experience. I would even argue that it's more about the experience of dining here than it is for the food. For the majority of restaurants, guests are passive in their dining. You eat whatever is placed in front of you (unless you're at a buffet, then, you know what to do). At The Kitchen, guests are active participants. You are told to wander around the kitchen and patio and sample whatever you see around. And if you don't see anything interesting, ask because you never know! I overhead other diners saying something about oysters in conjunction with "Hog Island" and "in the back fridge", so of course I wove my way through the kitchen. It definitely felt weird being back there with the staff who were all busy peeling garlic, prepping sauces, washing plates. So I'm sure I sounded