Las Vegas Weekly

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The highlight among myriad highlights at Saturday’s Ultimate Sashimi and Champagne event at Bar Masa was undoubtedly chef Masa Takayama’s infamous toro caviar served with rare Angel Black champagne. The pairing was the essence of decadence. As if toro tartare served solo isn’t enough, Takayama generously topped the immaculate fish with a heap of caviar for a profound melding of salty and meaty essence. There’s a reason this dish is so renowned. –JB

It may have been dubbed the Surfside Soirée, but my favorite bite at Saturday’s Mandalay Beach tasting was a decidedly terrestrial dish. Border Grill’s Mary Sue Milliken and Mike Minor offered cochinita pibil—tangy Yucatan-style pork served in banana leaves and topped with sweet plantains, pickled onions, jicama slaw and a dash of guacamole. Stacked deliciously high, each bite covered a spectrum of flavor that might be best summed up simply: yum. –SF