Episode 083 - Circular Neon

Today we wrap up Season 7 of Cheftimony with a visit to the iconic Oscar’s Steakhouse in the Plaza Hotel & Casino in Downtown Las Vegas.Oscar’s really is a perfect fit for Cheftimony, given its blend of great food and fascinating legal stories. The restaurant’s namesake is Oscar Goodman, former mayor of Las Vegas and retired trial lawyer for alleged mobsters.I’ve recorded in the past about the wonderful Oscar Dinner Series that takes place at the Plaza, where a great dinner is served and Oscar himself tells stories from his trial days. You can listen to Oscar’s talks on the Plaza’s own fantastic podcast, On the Corner of Main Street.Today you’ll hear from two key members of the team at Oscar’s. Executive Chef Ben Jenkins breaks down a few dishes from the menu – complete with tips for how to cook a great steak at home – and walks through the inner workings of a kitchen that regularly does hundreds of covers in a night. You’ll hear in Chef’s voice how much the food and great hospitality mean to him.After Ben, I’m joined by General Manager Chad Jahn who talks about leading the team at Oscar’s, going above and beyond for guests, and the good old days of dining in the 70s and 80s.Join us! It’s the culmination of a whole season of steakhouses.

As I’ve said so many times, food’s real importance is the human connection it fosters, and I talk about that today along with some of the things I’ve eaten recently.We start on Haida Gwaii with Jags and Blacktail (and although Gather was closed on our recent trip, I did get a great visit in with Chef Giulio!).Returning to the mainland, I have (repeatedly) visited Raku Japanese Kitchen in West Vancouver and I go on about some delicious watermelon from Grounded Acres Farm that turned up at my house.  Finally, I look ahead to the next full episode of Cheftimony, the season-ender for our look at the mighty steakhouse. What are the odds we’ll return to Las Vegas to do that?

You are listening to Episode 083 of the Cheftimony Podcast.Friends, steakhouses, and SCOOP!

When you sit down at a steakhouse… …what really matters?  Is it what’s on the plate… …or is it the experience that surrounds it? “I want a little pomp and circumstance!”These are wise words from Chef Claire Lassam of the wonderful Livia Sweets on Vancouver’s Commercial Drive.Claire, along with Michael Trager of the Vegas- and luxury-travel empire TravelZork, are my guests today as we talk through how a good steakhouse curates a feeling and all the little details that make up a great experience. Long-time listeners will remember Claire from Episode 044 of the show and Michael from Episode 057. Today, it’s all about the feels. Order your favourite drink, choose your cut and your sides, and sink into your chair for the talk. To the steakhouse we go.

Is a secret to the steakhouse’s enduring appeal that it offers something for everyone? I think that must be at least part of the answer.In my first interview today, I re-connect with the impressive Las Vegas chef and entrepreneur Gary FX LaMorte. Gary has designed a lot of menus over a lot of years, and he talks about the importance to the menu of both familiarity (70% of menu items should sit comfortably with guests) and variety (everyone should be able to order something). Steakhouses have this math right.Gary first joined me on Episode 064 of Cheftimony where we talked about his early days in the Vegas culinary scene and his more recent work through Honest Hospitality, cooking for the Las Vegas Raiders and many others. Today, Gary and I dive into why the steakhouse works as well as it does and a few of chef’s steakhouse picks in Las Vegas.Up next, you’ll hear from Sonia and Dave of the excellent youtube channel Daverrason Travels and the podcast by Texans for everyone, It’s Vegas Y’all. Dave and Sonia explain the difference between the Texas steakhouse and the Vegas steakhouse, and we visit a few spots on the Strip and Downtown. While they have a soft spot for Andiamo Downtown, these two have also witnessed the presentation of the over-the-top $1,000 Australian wagyu tomahawk at Papi Steak in the Fountainbleau Las Vegas.Finally today, you’ll hear from the always-engaging Josh “Vegas” Duffy of the extremely popular Crap Vegas podcast. Josh first appeared on Cheftimony in November 2024 after we and many others enjoyed a great meal at Sinatra restaurant at the Wynn resort and casino. Today, Josh and I talk about the broad appeal of steakhouses, a difference in wine service between two top spots on the Strip and – for good measure - McDonald’s in Europe and dessert in Seattle!Right this way, the steakhouse is about to open once more.

It’s a quick snack today to bring you up to date on where we’ve been in Season 7 and where we’re going next.We’ve had two full episodes so far, both squarely focused on the theme of the season – the steakhouse. Because Las Vegas is both my favourite city to visit and a global contender for best steakhouse city, the discussions have been very Vegas-centric.On Episode 079 and Episode 080, we started to explore just why the steakhouse remains so popular by speaking with chefs, a lawyer and members of the passionate Vegas podcasting and vlogging community. Today, I give a quick recap of those episodes.I also share a few thoughts on just three of my many beloved steakhouses in Las Vegas. These are Herbs and Rye off-Strip, SW at the Wynn on-Strip, and Oscar’s at the Plaza as my Downtown favourite.The Plaza has its own great podcast, On the Corner of Main Street, and one of my favourite episodes features an interview with long-serving Oscar’s waiter Nick Ziai. Nick has been serving in Las Vegas for decades and captures just why service is such a big part of the magic of the steakhouse.At the end of the show today, I ask for your help in making this season better. If you have a steakhouse question or a steakhouse story to share, get in touch!All right, it’s a quick one today. To the steakhouses we go.

The steakhouse exploration continues today! My guests and I discuss why the steakhouse continues to appeal and just where to go in Las Vegas to enjoy a steakhouse experience.Three guests are friends from the Las Vegas podcasting community, and my final guest is one amazing chef who has been doing amazing things on the Las Vegas Strip for years. First up are Mark DeVol and Dr. Mike from the iconic You Can Bet on That podcast. While these two sensibly focus their time in Vegas on the important business of gambling, they also frequent a steakhouse now and again and today, they share their thoughts and picks. Dr. Mike also tells what I’ve titled “The Gravy Story” in my mind, a fantastic tale that inspired the title of today’s episode.Next you’ll hear from Adam Bauer, one third of the terrific Handy at the Chandy podcast and curator of Cheapskate Vegas. Adam shares my life experience of having worked in a steakhouse and he’s a Chicago guy to boot, which means he knows all about steak. Adam and I talk beef, mocktails and his pick for a Vegas outpost of a venerable Chicago steakhouse.Finally, I am delighted to welcome back to the podcast the talented and wonderful Chef Nicole Brisson. You heard in detail from Chef on Episode 063 of Cheftimony where we talked about her incredible restaurant Brezza, and Nicole kindly returns today to talk all about steakhouses.As you’ll hear, Chef was in charge of the kitchen where I enjoyed the steak that has taken on mythic properties in my memory. We talk about it today, along with some of Chef’s picks for both steak and pasta from the current Brezza menu. This chef knows beef, and her thoughts on dry-ageing, on cuts and on what to enjoy with your steak will make you a much, much happier diner for the listen.The pull to return to Las Vegas grew throughout the episode today, and the prospect of sinking into a booth at Brezza almost had me booking a flight. For now, though, conversations will have to do… so join us all, the steakhouses of Las Vegas are waiting!

It’s easy to explain why I love a good steak… but how to explain a love for the steakhouse itself?Why are so many of us, me included, drawn to a restaurant that showcases an item we can cook at home; a restaurant that doesn’t break much new ground in cooking; and a restaurant that can be very expensive?It’s a question I’ve pondered for a good long while but haven’t been able to answer.I turned to some friends. Friends who love steakhouses and who love the steakhouses in a very steakhouse-friendly city, Las Vegas.Episode 079 is the first of the steakhouse-exclusive episodes of the Cheftimony Podcast. Starting us off strong, my three guests today are a lawyer, a butcher and a chef. Each loves Las Vegas, and they all share insight into just why the steakhouse appeals.Dayvid Figler is a Vegas-based lawyer, podcast host and steakhouse enthusiast. Over the years, Dayvid and I have shared views on food on each other's podcasts, and I'm delighted to welcome him back to Cheftimony.Nick Hermann is a professional butcher and one half (his wife Allie being the better half) of The Dope Life, a very fun look at what’s great in Las Vegas. Nick knows the cuts of beef you should order.Chef James Trees is an institution in Las Vegas, responsible for many of the city’s best dining spots. His latest venture, High Steaks, is a gorgeous steakhouse set high above the Vegas Strip.Choose your cut… pour your drink… and join us to talk steakhouses…

As you may recall from Episode 075, I’m not visiting the United States right now, which means I’m not visiting my favourite city in the world to visit, Las Vegas, Nevada. But in very good news, my friend Tania Tomaszewska recently did. And on the show today, Tania and I dive into some of the many tasty sips and bites she enjoyed, particularly in the remarkable Arts District of Las Vegas.When we wrap up Las Vegas, Tania and I head to northern Spain for a quick re-cap of my October trip to the delightful and delicious Zarautz. While I’m missing Las Vegas terribly, re-living some of the tastes from Spain definitely helped to ease the pain. Join us for the chat!

If you’re going to stare out over the ocean beyond the horizon and into the infinite, you’re well advised to have a great cup of coffee while you do it. And there is a place for coffee unlike any you’ve ever been to, unless you’re lucky enough to have been to Haida Gwaii. And to Jags. At the end of June, I sat down after-hours with family team members Khataya and with Jags himself (the shop’s namesake and Khataya’s father), to learn just how their family created this wonderfully special place. Join us for a talk that starts in the shop pouring coffee and baking scones, but quickly winds down logging roads, hikes a trail, and flies to Vancouver for a coffee expo. We also take the scenic route through a business-funding story that is the closest I’ve come in real life to Willy Wonka’s golden tickets! Haida Gwaii is a special place. Jags is a fantastic spot for coffee and food and conversation. Episode 077 gives you a glimpse.