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Hot, Sour, Sweet, Bitter, Hot

By Jonathan Gold

From SAVEUR Issue #146

When I worked for Gourmet magazine a dozen years ago, one of my duties was to stop by Las Vegas every so often to report on the new hotel restaurants that were just starting to open in astonishing numbers. The confluence of Las Vegas and ambitious chefs seems obvious now, but it hadn't been more than a few years since the California Pizza Kitchen was the most interesting casino restaurant in town. Keep reading »

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