August 15, 2011
Cathay House serves authentic Chinese food.
The Palms Casino Resort, in Las Vegas, has opened Cathay House, offering authentic Chinese cuisine and dim sum. Cathay’s second Las Vegas location, the restaurant is led by executive chef Henry Garcia, dim-sum chef Ping Kwan Lam and dining chef Raymond Kwan. To accompany the restaurant’s fare are an assortment of hot teas, including jasmine, pur erh, oolong and chrysanthemum.
Chef Guy Rawlings has left quirky, critically acclaimed Brockton General, in Toronto’s Dundas/Ossington area, and was last seen waiting tables at red-hot Ortolan restaurant. No word on what Rawlings plans to do next, but local foodies are waiting with great interest…
Matt Blondin (former chef de cuisine at Toronto’s Colborne Lane) and Scott Selland have opened Acadia, at the College/Clinton axis of Toronto’s Little Italy. Blondin’s intriguing-sounding menu takes its cues from Southern U.S. soul food, but gives it a modern twist (for instance, chlorophyll foam drizzled on red grouper draped in a stew of andouille sausage, red peas and prawns; or roasted green-tomato and polenta tart).
Groups attending conferences at the Vancouver Convention Centre have a number of food options nearby, including Giovane, inside the Fairmont Pacific Rim, serving Italian-inspired fare; Mahony & Sons Public House, an upscale pub offering rustic Irish dishes; Hapa Umi Japanese resto ; and, for grab-and-go, Feastro the Rolling Bistro, a purple food truck, at West Cordova and Thurlow, serving the likes of salmon goujon, and tuna carpaccio salad.
AYANA Resort and Spa Bali is serving a new spa-cuisine menu. Offered in the Spa Café, at the property’s Thermes Marins Spa, overlooking the Indian Ocean, the new menu comes shortly after the readers of DestinAsian Magazine voted the 230,000-sq.-ft. facility the Best Resort Spa in Asia-Pacific. Spa dishes include prawn-stuffed rice paper rolls; cumin beef wrap; poached barracuda millefeuille; and flourless chocolate cake.
Cindy Pawlcyn and business partner Sean Knight will replace seafood-driven Go Fish restaurant, in St. Helena, Calif., in the Napa Valley, with Brassica. Inspired by the cuisines of the Mediterranean, Brassica will spotlight Italy, France and Spain, as well as Greece, Morocco, Turkey and others. An intimate wine bar, with full menu, will serve more than 70 vintages by the glass, highlighting local vintners. During the transition, Go Fish will remain open, serving the current menu, without sushi, until Brassica opens in late August.