The best part besides the food and warm hospitality?  All of their family photos on their walls and Italian inspired paintings throughout the restaurant.

Be sure to visit Annie at:

1716 West Horizon Ridge Parkway, Suite 100
Henderson, Nevada 89012

702.254.FOOD

Tuesday through Saturday:
11:30 A.M. till 3:00 P.M. Lunch
5:00 P.M. till 9:00 P.M. Dinner

Closed Sundays, Mondays , and All Holidays

FOX’s SIZZLING unscripted series “HELL’S KITCHEN” is back again as Chef Gordon Ramsay looks for the BEST of the BEST to work beside him in the HOTTEST kitchen on Earth! The nationwide casting call starts September 28, 2009, and we’re in search of America’s culinary elite who not only have the SKILLS, but the STAMINA to cook alongside the infamous, CHEF GORDON RAMSAY.

“HELL’S KITCHEN” will follow the chefs 24/7 through the perils of working in Chef Ramsay’s PRESSURE filled restaurant, capturing the wrath, emotion and adrenaline rush that comes with cooking in a top-notch restaurant. Contestants will have to prove they have the endurance and skills to work with Chef Ramsay, as they are pushed to their limits.

CASTING is searching for Chefs, 21 and over, who are outspoken, competitive and can stand the HEAT in one of the MOST EXCLUSIVE and TOUGHEST kitchens in the world. Applicants must be passionate, skilled at their craft and aim to become the next winner of “HELL’S KITCHEN.”

For up to date casting information, visit www.fox.com/hellskitchen

OPEN CALL INFORMATION:

LOS ANGELES, CA:
Saturday, October 10th 2009
The Conlin Company
11825 Major St., Suite 106
Culver City, CA 90230
Time: 11:00am – 3:00pm
Contact: Renee at (310) 482-0435 or hellskitchen8@gmail.com

NEW YORK, NY:
Monday, October 19th 2009
Sutton Place Bar and Restaurant
1015 Second Avenue (Between 53 & 54th St) New York, New York 10022
Time: 10:00am – 5:00pm
Contact: Debbie or Lisa at (212) 289-1777 or Twinsworld1@aol.com

DALLAS, TX:
Monday, October 12th 2009
The Iron Cactus
1520 Main St.
Dallas, TX 75201
Time: 12:00pm – 5:00pm
Contact: Brittany at (310) 482-0564 or Brittanycasting217@yahoo.com

LAS VEGAS, NV:
Friday, October 16th 2009
The International Culinary School at The Art Institute of Las Vegas 2350
Corporate Circle Henderson, NV 89074

Time: 12pm – 5pm

Contact: Brittany at (310) 482-0564 or Brittanycasting217@yahoo.com

CHICAGO, IL:
Tuesday, October 13th 2009
The Illinois Institute of Art
350 N. Orleans St.
Chicago, IL 60654
Time: 10:00am – 6:00pm
Contact: Peter at (310) 482-0194 or hellskitchencasting@yahoo.com

CHARLOTTE, NC:
Friday, October 16th 2009
Johnson & Wales University
801 W Trade St
Charlotte, NC 28202-1122
Time: 9:00am- 6:00pm
Contact: Peter at (310) 482-0194 or hellskitchencasting@yahoo.com

From its hand-painted ceilings and live bands to its imported beer and delicious food, Bavarian hospitality abounds. Guests can savor schnitzels, sausages, Sauerbraten, pretzels and much more, all accompanied by great music and the finest Hofbräu beer. At the Hofbräuhaus Las Vegas, it’s Oktoberfest every day!

For more information, please contact Hofbräuhaus Las Vegas at 702.853.BEER (2337), or visit online at www.hofbrauhauslasvegas.com.

Last night was a beautiful night in Las Vegas so my husband and I decided to find a restaurant with an outdoor patio for dinner.  We decided on Sedona because of their outdoor fire pit and nice ambiance.  I’d have to say that this is one restaurant where the ambiance scores points with me over the food.

The server successfully upsold me on the glass of Sauvignon Blanc but later asked us if we had ordered drinks other than water.  It’s okay. His excuse was that he just got there.  And the bar gave him a frozen Guinness for my husband. But he was nice and we’re super easy going and in a good mood.

Sedona recently rolled out a 3 course dinner menu for $25.00 so we thought we’d try it. Is it so weird that we like to share our meals? I like variety and can’t eat a whole plate of one item. We split an appetizer of ahi chips and calamari, a salmon entree, and a chocolate cake for dessert.   I think that’s plenty for two people!  Geez, no wonder America has a weight issue. Let’s super size everything even when we don’t have to.

I forgot to take a photo of the salmon entree. It’s rare that a restaurant will cook salmon to the perfect temperature for me: medium rare. It was served with shitake and bok choy. Yummy!