Some of Las Vegas Is Green Year-Round
LAS VEGAS ( TheStreet) -- The arrival of Earth Day on April 22 marks a time dedicated to increased awareness of our planet, sustainability and local sourcing of food and water, but some restaurateurs and hotels are green all year. TravelsinTaste found two chefs that practice green to the point of extreme.
The Venetian, Palazzo and Sands Convention center -- at 17.9 million square feet, the world's largest LEED-certified building -- is where celebrity chef Mario Batali and his partner and winemaker Joe Bastianich have launched three of the Strip's first green restaurants, certified by the Green Restaurant Association. They recycle and compost, practice paper, water and energy conservation and have stopped selling bottled water.
|Rick Moonen's rm seafood features a variety of sustainable seafood by the celebrity chef.|
CarneVino, the latest creation is a steak-and-pasta piece de resistance seating about 290 clear winner just off the casino floor. It serves a combination of delicious dishes, including "carne" and "vino" -- meat and wine. Carnevino is an oenophile's fantasy as well as a carnivore's dream, thanks to Batali and Bastianich's international wine list.B & B Ristorante, at the Venetian, was Batali and Bastianich's first Vegas venture. Serving tried and true favorites from the menu at Batali and Bastianich's New York restaurant, Babbo, along with wines from the Bastianich vineyard, B&B has been a proven hit since day one. Try B&B for its Italian specialties and wines, which will make you feel like you're in an Italian village on a unique culinary journey. Enoteca Otto Pizzeria, also at the Venetian, might as well be in St Mark's Square. The piazza has long been known as the center of Italian social life, where the world stands still and people enjoy la bella vita -- the beautiful life, and like the piazzas, Enoteca Otto Pizzeria lets one can wine, dine on Italian favorites and watch street performers. And there's even more now with the addition of antipasti and wine-tasting menus, including a selection of cured meats accompanied by three artisinal cheeses; three selections from the antipasti verdure menu; three house-made fritti; grilled radicchio salad; house-made biscotti; and regional Italian wines from Piemonte, Emilia Romana and Abruzzo. They even have a house-made amaro digestif "Zach Attack" created by culinary director Zach Allen. Not green enough yet? Batali has also introduced, with the help of California-based "intuitive forager" Kerry Clasby, the truly sustainable Molto Vegas Farmer's Market. They've bring the farm to Sin City every Thursday at the B&B Hospitality Group's off-site facility on Dean Martin Drive. A little farther down the strip at Mandalay Bay lies rm seafood, created by the passionate champion of sustainable seafood and ultimate celebrity chef, Rick Moonen. His restaurant is as playful as his cuisine; but he's serious -- as a contender on Bravo's Top Chef Masters and as a chef on a mission for sustainable seafood. He's out to save the world's seafood. His culinary pedigree will no doubt help him. For some of the most innovative, thought-provoking and delicious cuisine in Vegas, stop by rm seafood. >To submit a news tip, email: firstname.lastname@example.org.
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