For this reason, The Arts Factory, an integral part of First Friday, kicked off an additional monthly gathering called Preview Thursday, featuring opening receptions and events at its many galleries and studios starting at 6:00pm. Arts district business owners are also  attracting people to the area by opening unique nightspots referred to as ‘urban lounges’. These venues have the ability to set themselves apart from other neighborhood bars by providing live entertainment and limited (if any) gaming.

For classic cocktails and a great meal, stop by Triple George Grill: the ‘Best Place to Power Lunch’. With a menu that includes entree salads, seafood, steak, and delicious bargains from the ‘Ten under $10’ section, Triple George creates a comfortable atmosphere for both business and pleasure. Visit triplegeorgegrill.com to view lunch and dinner menus, and make sure to peruse the light-hearted section titled “How to Be George: Your Guide to Using Class and Cool as a Catalyst for a Good Time.” (Item #7 on the list suggests, “If you’re gonna be loud, you’d better be funny.”)

Triple George Grill is located at 201 N. 3^rd Street and is open Monday from 11:00am to 4:00pm, Tuesday through Friday from 11:00am to 10:00pm, and Saturday from 4:00 to 10:00pm. 

Hugo’s Cellar at the Four Queens

Whatever you find most charming about Hugo’s Cellar – the brick-lined setting, the long-stemmed roses for the ladies, or the exquisite service – this classic Las Vegas restaurant is irresistible. A true downtown staple located in the Four Queens Hotel Casino, Hugo’s Cellar was voted “Best Gourmet Room” by Las Vegas Review-Journal readers five years in a row. In addition to the extensive menu featuring 21-day-aged char-broiled steak, Queen’s Lobster, Beef Wellington, and Rack of Lamb, the wine list has been granted an “Award of Excellence” from Wine Spectator since 1993. For the final romantic touch, Hugo’s offers complimentary chocolate-dipped fruit with whipped cream, or for extra flair, a Bananas Foster or Cherries Jubilee, prepared tableside. 

Hugo’s is open Sunday through Thursday from 5:30 to 10:30pm; Friday/Saturday from 5:00 to 10:30pm. 

Photo of oysters: Bill Milne

Oysters on the half-shell with Green Apple-Cucumber Dressing

Serves 4 as an appetizer

From “Charlie Palmer’s Practical Guide to the New American Kitchen, Melcher Media Inc. 2006

Depending on the occasion, oysters—particularly those topped with this refreshing green apple and cucumber mignonette*—pair well with a tropically-brewed, slightly spicy amber beer like San Miguel Dark Lager, or a crisp Pinot Gris with a citrus snap from Oregon.

Ingredients

¾ cup Mirin (sweet Japanese rice wine)

½ cup rice wine vinegar

2 Tablespoons extra-virgin olive oil

2 Tablespoons minced shallot

1 green apple, unpeeled

½ English cucumber, halved lengthwise and seeded

24 oysters, scrubbed clean

For serving: crushed ice or kosher salt

Shucking

Opening an oyster is something that must be done carefully with an oyster knife, preferably one with a stainless steel blade and a textured handle for a nonslip grip. An oyster shell is in two parts: one cupped to hold the body and the other relatively flat, like a lid. Using a folded kitchen towel, securely hold the oyster on a stabile work surface, cup side down with the point (or hinge side) facing towards you.  Insert the tip of the oyster knife through the hinge and turn your hand (like you are turning an ignition key) until you hear the hinge pop. Give a full twist to scrape the blade across the top of the shell cutting the muscle that attaches the oyster. Then cut the bottom muscle, keeping your hand out of the way and the oyster level at all times (so you don’t lose any of the juice).

The dressing

Whisk together the Mirin, vinegar, oil, and shallot in a medium bowl. Julienne the apple and cucumber, then dice them fine. Immediately drop them into the Mirin mixture (the acid in the wine will keep the apple from turning brown).

The oysters

This can be done several hours before serving, but oysters are best when fresh­est. It’s preferable to make the dressing, assemble the serving plates, and open the oysters at the last minute.

Get out a sheet pan. Take a piece of aluminum foil twice the length of the pan and crinkle it up to fit the pan and create a contoured bed for the opened oysters: You want them to stay level so the liquor doesn’t tip out of the shells. Open the oys­ters and nestle them into the foil. Cover loosely with plastic wrap and refrigerate.

To serve

On each appetizer plate form a mound of salt or crushed ice then flatten it slightly. Spoon the dressing over the oysters while they are still on the pan and then carefully transfer them to the plates, arranging six oysters on each. Serve with cocktail forks. 

Those who are called upon to be the primary caregiver for family members with Alzheimer’s and other neurocognitive disorders often experience frustration and feelings of isolation in addition to physical strain. Here in Nevada, an estimated 260,000 caregivers provide more than 280 million hours of care annually. Reaching out to this often-overlooked population, Cleveland Clinic Lou Ruvo Center for Brain Health offers social work programs on an individual basis to help develop a plan for the care of a loved one over the course of the illness.

CAREGIVER RESOURCES: The Center also provides tips, educational programs, and resources to increase the knowledge and skills of caregivers. The weekly support group offers caregivers a place to share experiences and offer hope to one another. Additionally, the Center’s caregiver library is open to the community Monday-Friday, 10am to 2pm.  For more information, contact Susan Hirsch at 702-483-6000 or e-mail hirschs2@ccf.org.

Photograph: Angie and Lou Ruvo, parents of Larry Ruvo, founder and chairman of Keep Memory Alive

The Symphony Park Lectures Series, co-sponsored by CityLife and KNPR, is a quarterly program to engage the local community in compelling and pertinent topics germane to Symphony Park, its anchor projects and other quality of life issues in Las Vegas.  Look for a summary report on this lecture on CityBeat on KCLV channel 2. 

Photo: Left to Right - Myron Martin, Paul Beard, Donald D. Snyder and Rick Johnson

SAVE THE DATE: The next lecture is scheduled for April 7 at 5pm at the Fifth Street School. Entitled, “Preserving our City’s Colorful Past,” the panel presentation will feature discussions and presentations by two museums highlighting Las Vegas’ past, The Mob and Neon Museums.   

Features include interactive tours of Symphony Park, a guide to downtown happenings, and delicious recipes from Chef Charlie Palmer. The Web site also provides information and contact details for each major project at Symphony Park, including Cleveland Clinic Lou Ruvo Center for Brain Health, The Smith Center for the Performing Arts, The Charlie Palmer boutique hotel, and more. www.symphonypark.com

Pair with Grenache Blend from Paso Robles

Serves 6

From Charlie Palmer’s Practical Guide to the New American Kitchen, Melcher Media Inc. 2006

The secret to crisp-crusted tuna is to keep a good amount of space between the portions while you sear them. If you overcrowd the skillet, the rising steam is trapped close to the fish, so the sides overcook and lose the bright red color that’s the hallmark of quality tuna.

Tuna

1/2 c    fennel seed

1/2 c    coriander seed

2 T       whole black peppercorns

6          portions (6 oz each) sushi-grade center-cut tuna loin, 2 inches thick

1          head fennel, shaved thin

1 c       each fresh Italian parsley, dill sprigs, yellow celery leaves (the pale inner leaves), and chives

Extra-virgin olive oil

Splash of fresh lemon juice

Method

1. Coarsely grind the fennel seed, coriander seed, and peppercorns with a mortar and pestle, then spread the mixture on a plate.Press one cut surface of each tuna portion into the spices.
2. Sear the tuna in a large nonstick pan over medium-high heat for 1 minute, then turn the heat down to medium-low. Cook the fish for about 3 minutes per side for a nice rare, 1 to 2 additional minutes per side for each color down the line.
3. Toss together the fennel, parsley, dill, celery leaves and chives, and dress with oil and lemon juice. Season.

 Smoked Paprika Grits

2 T         unsalted butter

2 T         smoked paprika

5 c         chicken stock

1 1/2 c  instant grits

Method

Melt the butter with the paprika in a saucepan, then add the stock and bring to a boil. Season with salt and pepper. Whisk in the grits, reduce the heat, and simmer for 20 minutes, stirring occasionally so the grits don’t stick. Adjust the seasoning.

The first new hotel tower to open downtown since former Golden Nugget owner, Steve Wynn, built the hotel’s South Tower in 1989, the new tower brings the hotel’s total room count to 2,417, easily making it the largest hotel in downtown Las Vegas. 

“The redevelopment of downtown Las Vegas is continuing to move ahead with beautiful projects like the Frank Gehry-designed Cleveland Clinic Lou Ruvo Center for Brain Health, The Smith Center for the Performing Arts and the new Rush Tower at the Golden Nugget,” Mayor Oscar B. Goodman said. “I was at the Rush Tower for the opening and it is fantastic and equal to anything on the Strip.”

http://www.goldennugget.com/home.asp

The Brett Wesley Gallery is dedicated to presenting internationally recognized and widely celebrated artists, such as David LaChapelle, Paul Morrison and Marilyn Minter.  Additionally, the gallery promotes emerging and mid-career artists (both local and international), including Danny Roberts, John Bell, and Andrew Myers. In this fashion, Sperry is bringing new voices to the fine arts community. The gallery’s current exhibit, Phenomenal Photography, runs through January 31, and features an amazing collection of emerging and world renowned photographers rarely seen in Las Vegas.  The list of photographers includes: LaChapelle, Watson, Fuss, Joon, Drebin, Barbey, Stillman, Blackmon and more.

Brett Wesley re-defines the gallery experience and exhibits works that are bold, relevant and of the highest quality. It also reflects Brett's desire to "Share the unique power of art, the joy of ownership, and the enduring value of owning original works." The gallery is currently developing a full schedule of art receptions, how-to sessions with renowned artists, lectures on collecting, preservation and other special events.  This beautiful contemporary space is also available for private parties and other functions.

Brett Wesley Gallery is open Tuesday through Sunday from 11 am to 6:30 pm or by appointment at (702) 443-4433, www.BrettWesleyGallery.com.

Photo: Frank Horvat - "Givenchy Hat B," 1958