STRIPLV0818

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Striplv Magazine - The Sexiest Magazine on the Planet, Issue 0818

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STRIPLVDINING - SUSHI FEVER By Vegas Food Nerd SUSHI FEVER BY VEGAS FOOD NERD Flashy big-name chefs are now flocking to our town and opening big extravagant spaces and loud vibrating restaurants with scenes that invite hipsters to selfie to their heart’s content. Now don’t get me wrong— those spaces can be fun. It’s the kind of places I take new tourists to Las Vegas to visit. But I’ve been trying to stay away from places like that and search for more authentic fare. The advent of now having to pay to park on the strip is also a part of that motivation. Locals should not have to pay to park. So, in protest of these new parking policies, my friend and I decided to drive down Sahara and park somewhere for free. We landed on an unassuming little place called Sushi Fever. It’s been serving loyal fans their take on Japanese food for over 15 years. For those that don’t know: In Vegas restaurant years, that’s like being open for more than 30 years. I’d heard about this place from many of its devotees and was really looking forward to our meal here. The space is white with white linens on the tables topped with glass. There are Japanese accents and various decorations placed around, but overall, it’s a clean, understated kind of space. Immediately once we were seated, they bring out complimentary bowls of edamame and cucumber salad to sample while we peruse their menu. I started with a bowl of Miso soup, and we ordered up a couple of other items to share for the rest of the meal. I hate to admit it, but when I dine out I’m not the spontaneous type. I like to pull up the website read the menu a couple of times, and then as much as I am not a big fan of sites like Yelp and Trip Advisor, I can’t help but read what people have to say about the place I am about to visit. This time I kept hearing rave reviews about their signature sashimi dish called the Screaming Orgasm. How appropriate, right? Of course, that was one of the few things we sampled. The tender tuna sashimi is placed on top of a bed of shredded radish noodles; then it is covered with this delicious sauce, scallion, and pea shoots. It was a perfect flavor bomb in our mouths, and we wouldn’t let them take the dish away because the sauce was so good to dip a few other of our sashimi selections in. We also shared their popcorn shrimp appetizer, a couple of orders of eel sushi, and a few cuts of sashimi. The items were all fresh and full of flavor. And our service was top notch. We visited during lunch, the place was packed, and the service didn’t waiver. It’s easy to get caught up in the Celebrity Iron Chef type of places that proliferate our downtown areas. I highly recommend the next time you dine in our city to search out the many mom and pop joints that have been pleasing our palates a lot longer than the places you see on the billboards. You will be glad you did. Now go and eat something. Anthony Bourdain – A Tribute When I woke to the news of Anthony Bourdain’s death, I went into shock. He’s been someone I had admired for many years. He changed how I eat, how I look at food and what it means to share a meal with someone. His antics and adventures around the globe were something that I watched, read and studied. When I write about food I inadvertently quote an episode of “No Reservations” or “Parts Unknown.” I loved how he learned to appreciate even the stuff that you didn’t think he was supposed to like. He glorified the food you can get in five-star high end places the same way he celebrated the street cart, and food stands. As much as he knew the gourmet stuff, he immersed himself in the local guilty pleasures as well. He described his rock bottom as cooking brunches in his best-selling “Kitchen Confidential,” which catapulted him to fame (and made me feel guilty about how much I love eggs benedict). He introduced us to the misfit, and outsiders that bring us the cuisine we love so much. I recently heard an interview with a good friend of Tony’s, Fred Morin of Montréal’s wonderful restaurant Joe Beef, and he said: “Those of us that work in kitchens, we are outcasts, misfits, rapscallions if you will, pirates maybe. Losing Tony to us was like losing our captain.” He was a captain to all of us that are in the food world. I have long aspired to write as he does and admired his honesty, snark and wit. Thank you for what you put out into the world, Mr. Bourdain. You continue to inspire me, and I hope you found some peace. Cheers to you.

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