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Avoiding smoke and cilantro in Las Vegas (sorry--long)


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Avoiding smoke and cilantro in Las Vegas (sorry--long)

Fine | Nov 3, 2005 04:23 AM

it's been months since I first turned to this board for help; our LV sojourn is finally upon us.

I was lulled into an apparent false belief by AAA's listng a nonsmoking symbol next to every LV restaurant: "Aha," thought I, "at least I won't have to worry about eating and drinking smoke." But I think, after Googling, I was dreaming. How misleading of triple A!

I haven't eaten in a place that allowed smoking in at least 12 years, probably longer. I can't imagine there are still "smoking" and "nonsmoking" sections. I harken back to the old billboards we used to have that said "Smoke can't read nonsmoking signs."

I also had the impression somehow that LOS did not accept reservations, but now it appears that's only at lunchtime. (I'm batting zero so far.) I finally took a look at the posted menus. I was surprised at the dearth of vegetarian and tofu choices, compared to San Francisco/Berkeley.

So, we have a 10 something flight Monday night. If we decide to go there for dinner, should we reserve? And how should we plan timing, please. Or can we get the full range of choices at lunch?

In my experience, pak chee, aka cilantro, is a mainstay of Thai cuisine, but it's not mentioned once on the LOS menus I scanned. You regulars, please tell me if it's avoidable.

Has anyone been to Canter's? It's our favorite for breakfast,lunch, and first night late nosh when we go to LA and we will undoubtedly try it in LV unless it's utterly poisonous.

Since this is a short trip for a wedding and not a dining-out excursion, and most meals are out of our hands, I'm not up for big deal, big price establishments. I'll be happy trying LOS, decent deli, and maybe a bistro with authentic, down-home French cooking, like salade nicoise or salade lyonnaise. (BTW: I'm appalled at prices in LV; I've looked at dozens of menus and I couldn't believe people would shell out that much at so many places, never mind the wine prices. And I guess the culinary community vocabulary hasn't reached "S" yet, as in "sustainable!")

We had dinner tonight in one of SF's "hottest tickets"--two courses each and $25 corkage (ouch)--the bill was $100 w. tax, before tip. It would have been another $20 maybe with desserts + tax.

Thanks for putting up with this rant.(And I haven't even gone yet)

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