The Inside Dish On Vegas

The Inside Dish On Vegas


[Noelle] My name is Noelle Scaggs. Some of you may know me
from my social media account Adventures with Scaggs, where I post my love
for food and for travel. For my next adventure, I’ll be on one of the most
diverse culinary destinations in the world, Las Vegas. I’ll be meeting Las Vegas
insiders to act as guides to show me the coolest, most savory, and unique restaurants
Las Vegas has to offer. I have no doubt I’ll be in good hands. I’m at the Cosmopolitan
to meet up with my friend, chef mixologist, Mariena Mercer. She’s going to be showing me
one of the best bars in town called Ghost Donkey. Oh my God. This is amazing! That’s cute. Welcome to Ghost Donkey. [Noelle] Thank you. [Mariena] Let’s go chat.
[Noelle] Yes. [Mariena] And talk
about tequila and mezcal. [Noelle] First of all, you’re speaking my language
on mezcal, tequila, anything. [Mariena] You’re in
the perfect place then. It’s all about Mexican spirits. Okay, now, what’s the difference between a tequila and a mezcal? So tequila and mezcal are
very different in many ways. But very similar also. They’re both made from agave plant. Tequila, specifically, is made from the Weber blue agave plant. This is an unaged, very traditional one. So it’s the true essence
of the agave plant. Mezcal is different varieties of agave and it’s also cooked in
an underground smoke pit. That’s where it gets
its smoky scent from. Exactly.
[Noelle] Yeah. You’re gonna get a lot of that. You sound like a sommelier. My first job in the industry actually was called tequila goddess
because only in Las Vegas can you be a tequila goddess. You’ve been a part of this
company for a long time, right? I have been with the
Cosmopolitan almost 10 years now. I design cocktail menus
for 21 different venues. Mixologists’ focuses on the creativity and elevating the craft and creating a cocktail experience. Okay. What did you make? [Mariena] This is called
our mushroom margarita. Rewind. Mushrooms? So it’s technically called huitlacoche, it’s a delicacy in Mexico. It’s considered to be
the Mexican truffles. I’m trusting you. Mushrooms and tequila, okay. Oh my gosh, that’s so good. I couldn’t tell that
there was anything in this that’s alcohol related,
which can be trouble. [Mariena] And here is your nachos. And so this is the perfect pairing here. [Noelle] Are those truffles? They’re truffles. The most amazing thing to put on nachos. It’s perfect bar snack, smell it. It has that kind of butteriness, unctuousness, with the cheese. That is so good. I mean, I could literally
just eat this all day long but I know that you have some places that you wanna take me. I do. So I can get the real deal Vegas flavor. I certainly want to share
my Las Vegas with you. So let’s get going. [Noelle] Let’s do it. For lunch, we headed to Le Thai, located on Fremont street downtown. [Mariena] So this is
classic downtown Las Vegas. It’s the best place for food and drink and just really cool restaurants. Lot’s of culture. [Noelle] So if you had friends in town this is one of the places
you would bring them? [Mariena] Absolutely. I love that. It smells amazing. That’s one of my favorite
things about Thai food is it’s so fragrant. I fell in love with it specifically, because of the balance of flavor. There’s some sweet, salty, umami, spice. And it’s just perfect. Well I know I’m in good hands so I’m gonna let you handle all the food. I’m not gonna even look at the menu. [Both] Cheers. [Noelle] Here we go. Pork jerky, so we
have the dipping sauce, sticky rice, and the pork jerky. [Mariena] This is one
of those dishes too, where you kinda wanna get your hands in, get a little dirty. The sauces are amazing, it’s one of their signature sauces here. It’s called Waterfall Sauce. [Noelle] This Waterfall Sauce is legit. This is our pork belly bacon. [Noelle] You do not play. [Mariena] See, it’s just a side of meat, to sort of go with out meat. So beautiful. It has like that creamy, fattiness to it that kind of melts. But there’s still a really
great crunch on the outside. Melts in your mouth. This is my favorite soup of all time. It’s called Tom Kha Soup. It’s a coconut soup with lemongrass and Kaffir lime leaves, mushrooms, little bit of curry, fish sauce. And I’ve always been told that you don’t serve your own soup. So I will serve your soup for you [Noelle] Oh, okay. Ladle me. You can smell the lemongrass. Mhm, that is so good. I usually have it after my two meats that I eat. [Noelle] Okay. [Server] This is our
three color curries. It’s a blend of our red, yellow and green. Yes. It’s like a journey of flavor. That’s got some kick to it. You’re starting the bar,
like, way, way, way up here. I cannot wait for the next place that you’re taking me later. We probably have to like
walk off some of this food, because we’ve got a lot
more eating in store for us. All right, cool, let’s go then. Our next stop was Sparrow and
Wolf in Chinatown for dinner. Our focus is on New American cuisine. With major focus on hospitality. It’s very old world meets new world. There’s nothing pretentious here. There’s no egos. It’s just about deliciousness. [Mariena] Everything is unexpected, you know, nothing really
fits into a tiny little box. Every time I come, I
have the best experience. I love it. It sounds like my kind of place. [Mariena] Oh wow. [Noelle] Oh. [Server] Let the feast begin. We got a swordfish aguachile, it’s got some fresh cucumber and jalapeno, some lentil crackers
to go along with that. One of my favorites on
the menu, is gonna be our duck confit and sweet potato dumplings. It’s got a little bit of
a Calabrian chile broth and some crispy garlic. I feel like we should
jump into this duck here. Let’s get after it. It’s really good. I’m gonna dig into this crudo. Very light, refreshing,
great palette cleanser. Definitely. This is ever single bite
that I’ve had so far is great. They, it’s just an amazing,
eclectic group of flavors and I feel like we’re
globe trotting right now. It’s a true adventure. Las Vegas is definitely a microcosm of all these wonderful
restaurants from around the world just kind of concentrated, so, yeah. There’s a lot of eating and drinking that can be done in Las Vegas. This looks amazing. What is that? Oh my God. Little bit of all-day braised lamb neck glazed in it’s natural reductions. It’s got some Thai chili’s, a little bit of crispy
rice and black sesame. Front dish, hot potato,
it’s a French potato pave. It’s got a chive creme fresh, little bit of a smoked trout roe, a Sichuan style pickle. Lastly, some beautiful
scallops from the Atlantic topped with some marinated eggplant. All right I’m in. So we are at Sparrow and Wolf And look, it’s Mariena. Oh wow. It’s melting in my mouth. That sauce is amazing. Get in it. This doesn’t taste like
any food I’ve ever had in the world. So this is a foie-gras fat-washed rye, with a bit bordeaux grape nectar. That’s crazy. One is our house special, it’s our caramelized honey toast. I mean, gorgeous, let’s dig into this. It’s good. [Noelle] It’s so good. It’s also so great, so refreshing. Thank you so much for bringing me here. Now I have like, some
of my favorite places that I’m gonna bring my
friends when I come to Vegas. Thank you so much. It’s been so amazing. Mariena and I wrapped up our day together at Sparrow and Wolf and
what an amazing day it was. In a single day from Las
Vegas, we visited Mexico, Thailand, and some eclectic
global cuisine in Chinatown. No question I was in good hands.

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