Food and Loathing Al Mancini

Al and Gemini try to give you all the information you need to enjoy the World's 50 Best Restaurants' arrival in Las Vegas next month, and the multiple culinary festivals and events surrounding it. You'll hear all about all the events that still have tickets available, and you'll hear from many of the chefs involved -- including Jeff Ramsey, Devin Hashimoto, Gina Marinelli and Nicole Brisson. Also this week: reports on visits to Desnudos Tacos at Naked City Pizza, Gaetano's, Big Dog's, Ferraro's, Virgil's and Parm; news on Table 34, Bramare, Soulbelly, Solamente Pizza, Vegas Unstripped, Big B's Barbecue and Monzu Italian Oven; interviews with Constantin Alexander and Gio Mauro.  
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Gemini sits down with Yukon Pizza’s Alex White to discuss the pizza that won him a World Champion title. Al chats with Circa's Director of Player Development and Special Events, Whitney Genevieve Godard, to talk about Legacy Club’s popular special event series.
We also have interviews with Chef Gina Marinelli discussing Harlo’s monthly tasting menu, Chef Nicole Brisson of Brezza sharing details on a 00 Pie & Pub pop-up, Red Rock Executive Chef Alfio Longo talking about the menu at the Rouge Pool and Cabanas, and Gianna Leflar of Carmine’s explaining their new Mob Wife Dinner package.
And Al and Gemini share stories about the recent Chefs For Kids gala, as well as visits to Starburst Parlor, Winnie & Ethel’s, Sparrow + Wolf, Shanghai Taste and the Shrtlst launch party.
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Two popular local businesses – Gyu+ sandos and Suzuya Patisserie – are preparing to open new concepts in The Center At Spring Mountain, and Al sits down with restaurateur Luis De Santos to talk about them. Other interviews this week include Bazaar Meat’s Frank Medina talking about a new $99 tasting menu being offered on weekdays in their lounge and Nicole Brisson with details of Mother’s Day 2024 at Brezza. And Al shares details on the Las Vegas connections to his recent road trip to Southern California, culminating with an interview with Metro Pizza’s Chris Decker at Dana Point’s Truly Pizza (his California collaboration with Las Vegas’ Michael Vakneen and Metro’s John Arena).
Al and Gemini also discuss recent meals from 00 Pie & Pub, Makers & Finders, Mint Indian Bistro and HaSalon. And they share news on Toasted Gastrobrunch, Cinco De Mayo, Vegas Unstripped, the Revelry Culinary Festival and Chefs For Kids.
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Las Vegas Distillery is back, with new owners and new ideas. Gemini gets the full download General Manager/Tap Room Wrangler/Tour Commissioner/Swag Dude Cody Fredrickson. She also shares a long dining week, which included stops at Half Bird, La Madre Canyon Grill and The George at Durango Casino. Al helped Chef Roy Ellamar open patio season at Fine Company, and made stops at BBQ Mexicana, La Strega and 1228 Main.
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The annual event to benefit food education for the valley's under-served children is coming up in early May, and Al gets a full preview from Chef Mark Sandoval at UNLV. As for dining this week, Gemini plays the hits with stops a Garagiste, Esther's and Nevada Brew Works. Meanwhile, Al stretches his sushi chops with some wacky rolls at Mizumi, then heads back to Wynn for the pop-up Safta 1964. Also, it wouldn't be a show (and it wouldn't be Al) without another stop at Uncommons. Plan B turned out to be Amari, which may get a promotion to Plan A.
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It's a "clean out the closet" episode, as Al and Gemini share some interviews that have been looking for a home. Most important: author and past podcast guest Kim Foster tells us about her book that she first mentioned more than a year ago. "The Meth Lunches: Food and Longing in an American City" tells tales of what happens when the traditional family dinner includes poverty, mental illness, homelessness, and addiction. Asian-Fusion-Barbecue is the nutshell description of KYU, a new addition at the Fontainebleau. Al speaks with executive chef Christopher Arellanes. And Gemini has found another new wine bar! CrushPad Wine Bar on West Sahara near Buffalo is the work of Bryan and Jessica Dynda, who sat down for a chat.
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