A trip to Las Vegas is never complete without feasting on the buffets. I especially love doing the Sunday brunch before we jet back to reality.
There were a few buffets I was considering, but then I came across Wicked Spoon, located inside The Cosmopolitan. Several yelpers describe it as a buffet for “foodies” because it offers nontraditional items like bone marrow, truffle risotto, as well as a gelato station
Brunch was $29 per person, which wasn’t too bad considering how high the prices have gotten at the newer hotels. In addition, the line wasn’t long either. We waited maybe 15 minutes before being seated.
One of the cool features of the Wicked Spoon is that almost all the food is served in small individual servings. Fried chicken in a tiny fried chicken basket, pasta served in mini pans, etc.
Here’s what we ate:
I’ve been wanting to make a chocolate stout mug cake. With St. Patrick’s Day right around the corner, these are a perfect treat.
I even got the idea to cook these in beer mugs, and I’m pretty happy with how they came out. I do wish there were beer mugs that aren’t clear glass though because I don’t particularly like how you can see the cooked cake sticking to the inside of the mugs. I tried washing the mugs after cooking the cakes and placing them back. Not sure which look I like better.
Noodles & Company is a casual fast food eatery chain that offers different types of noodle dishes from around the world.
San Diego hosts a couple of locations, including one inside the UTC mall. I previously visited once and tried the Pad Thai noodles, but wasn’t very impressed. However, I have been meaning to come back to try the macaroni and cheese and Mediterranean noodle dishes after several readers told me that those are much better.
As luck would have it, I was offered two free vouchers to check out Noodles & Company. So one tired Sunday evening, FH and I went to carbo load on pasta.
You place your order at the counter and then they bring the food out. We decided to take our food to go. We waited a few minutes, and then a cheerful employee brought out our food in a big brown paper bag.
Truffle mac with baby portabellas (signature mac and cheese sauce spiked with white truffle oil, sauteed baby portabella mushrooms, and topped with Parmesan cheese and house-made toasted breadcrumbs)
I was immediately hit with the truffle oil aroma as soon as I opened up my bag. The macaroni sauce was creamy without being too cheesy. The portabella mushrooms paired well with the truffle oil. The toasted breadcrumbs added a nice finished touch to this dish.