Tender Steak & Seafood Introduces New Menu For Spring By Chef Fazel
Spring is in the air and K.C. Fazel, executive chef of the elegant TENDER Steak & Seafood at Luxor Hotel and Casino, has infused the restaurant’s menu with the freshest ingredients and flavors of the season to offer guests an unparalleled dining experience.
Fazel has enhanced each selection by introducing a host of new offerings, creating dishes that are made from the purest sources available. “Any recipe is only as good as the ingredients, and the most important part of my job is to find the best ingredients available,†said Fazel.
Fazel does what it takes to ensure this standard is being met, even if it takes going to Hawaii to meet the fishermen to confirm that the fish are going straight from the line to the ice then immediately delivered to the restaurant overnight. He also has gone to Alaska to visit a lamb farm to see that the animals graze freely and are naturally grass fed.
At TENDER, guests can be assured that they are enjoying a dining experience rich in quality; whether it is butter made from a dairy in Websterville, Vermont or honeycomb from Sonoma, Fazel has considered every detail. For his spring selections, the experienced chef has infused the freshest herbs and vegetables into his dishes, straight from farmers markets in Nevada and California. A few seasonal favorites include starters such as the Split Green Pea and Smoked Ham Hock Soup, made with crisp pancetta and braised Napa cabbage in addition to the Spinach and Arugula Salad comprised of organic spinach, wild arugula, feta cheese, toasted almonds and dried cranberries.
Fazel also incorporated a few lighter selections to the Artisan Cheese Plate with the Grafton Village Cheddar and Pleasant Ridge Reserve Gruyere and complemented the selections with honeycomb, fresh honey dates, quince paste and cherry fig chutney, plus freshly-baked baguettes.
This spring and summer TENDER will feature Hawaiian Blue Prawns in Garden Vegetable Minestrone on black forbidden rice and Canadian Skuna Bay Salmon, pan-roasted and served on organic farro pilaf and Mediterranean succotash. To accompany the entrées, TENDER has introduced seasonal side dishes including braised Brussels sprouts stewed in an onion and garlic chicken broth and Sautéed Broccolini tossed in sweet chili sauce.
Bill Cody is an entertainment, technology and luxury travel reporter in Las Vegas. He reports on celebrities, events, tech, food, Las Vegas and luxury travel.