Health & Lifestyle - Best in Las Vegas
Last Updated on Sunday, 29 November 2009 11:09 Written by Sandy Zimmerman Saturday, 10 October 2009 11:57
"A Dinner Can be Entertaining" by Sandy Zimmerman In Brazil, the cowboys spent time around the Pampas (plains) and grilled their food Churrascaria-style outside over open fires.
Today the Pampas Brazilian Grille Steakhouse recreates the “way of the cowboys” for their guests. It is exciting as each waiter brings his long skewer sword filled with food.
You can tell him which piece he should cut, how thick and how many slices. This is personalized service as the waiter carves the pieces in front of you at your table until you say stop. But there is no rush; this waiter and all of the others will be coming back with unlimited servings.
(Photos by Sandy Zimmerman)
"Rosati's Pizza: Coupons, Specials and Low, Low Prices" by Sandy Zimmerman While waiting for my salad, customers were raving about the food. Roy Fritz, Rosati’s Authentic Chicago Pizza’s Franchise Broker, explained, “We serve high quality food and people love us. Rosati’s started in 1929 by an Italian family who put their mark on the pizza world and the restaurant business. These recipes have been handed down for generations originally from their family in Italy.” The food must be good to be around so long! Why is Chicago pizza so different? Roy described, “It is a thick-style pizza, with a thick crust, the cheese and ingredients are in the middle and the sauce is on top, that is why they named it pizza pie because the red sauce on top makes it look like pie. That is one of my favorites; all you need to eat is one piece that is how filling it is. Our original gourmet pizzas evolved over the years featuring contemporary gourmet ingredients prepared in the classic, old- world style. We offer “Build Your Own Pizza” with everything you want, just pick your size, ingredients, and one of five different styles of dough. These styles include dough made with almost paper thin crust, hand- tossed double dough with a braided edge, thick style in a pan with cheese on top like the normal pizzas but a bit thicker, super stuffed, or Chicago –style.” I was in the kitchen photographing the chef and all of the preparations for their customer’s meals. Their Monster Family Favorite pizza was gigantic with almost everything you could imagine piled on top. 
"Carnegie is an Old-Style Deli" by Sandy Zimmerman When I met Sandy Levine at his Carnegie Deli, Sandy was “Mr. Personality,” welcoming everybody – “I appreciate customers coming to the Mirage; this is our first venture out of New York.”