Meet Britt, one of our resident foodies:
From a small farm town in So Cal to the big city of Los Angeles, Britt is living the life (on a budget but it's fabulous). You can catch her shopping her life away at Buffalo Exchange or Instagramming the latest trendy cafe in town. Not to mention a sucker for a killer Chai Tea Latte!
Meet Julie, our Vineal Vixen:
Julie Gauvin, accredited Junior Wine Expert and current serving Spokeswoman and Retail Director of Vine Winery, will be here to lend her expertise regarding all things wine. But most importantly, she’ll keep it interesting, light and fun for your drinking pleasure. Stay tuned as she helps you figure out what you like, where to find it, and what to pair it with. This newfound knowledge will give you that extra edge at the dinner table with friends, family or even on that hot date you have tonight. Check back every Wednesday to see what's new!
Meet Kasey, our LA Food Blogger:
This East Coast girl has recently traded in her New England Clam Chowda for California Rolls! Kasey has been whipping up delectable dishes in her kitchen since she was 10 years old. Combining ingredients and trying new concoctions became her favorite hobby. Kasey is a fabulous food blogger representing Kasey's Kitchen, her self-proclaimed food blog! Kasey attends a ton of fun food events around town and she is sharing her fun, healthy recipes with us every week!
A few months back I heard about this great restaurant called the Rattlecan that just opened up at the Venetian hotel in Las Vegas. I had the opportunity to check out the Rattlecan on a recent trip and I fell in love with it.
When you first walk in you are immediately drawn to the street art painted on the walls and your nose basks in the aroma of the food. Chef Sam “Sammy D” DeMarco created the delicious menu and Antonio Ballatore is responsible for partnering up with different artists for the amazing décor.
I had the chance to interview Chef Sam on how the Rattlecan came to be and if anyone has taken a ride on the famous moving pickle. Here’s what he had to say…
What was the motivation behind the food?
“Rock ‘n’ Roll Burger Bar” was the realm of thought. The menu is a collection of well known favorites, sporting all the usual suspects done with a Sammy D twist. Great combinations + good cooking techniques + good ingredients = a great tasting burger.
The art on the walls of the Rattlecan is amazing. How did the partnership with the artists come about and what can you share about the experience of all the artists working side by side?
The walls are all Antonio Ballatore and his relationships with the artists. They are all at the TOP of their career and he was able to join their forces. The excitement came when Antonio blacked out the room and the artists came in one by one and brought it to life. I wanted all that life and color to come through the burgers as well. Antonio and I go back to ’90s in the East Village and are full Sicilian blooded, which has flavored both our careers (the East Village & Italian heritage). Antonio is as passionate about food, as he is with design. All your senses should come to life when you enter a restaurant from design, to food, music and vibe. It was incredible to come together and create Rattlecan together. We look forward to other irons in the fire we have together as well. Antonio sees it, tastes, gets it and is able to put it all together.
I’ve never seen a pickle shot on a menu before, where did this idea come from and how many people have paired that with a ride on the moving pickle?
It originated in Brooklyn NY. Bob McClure's pickles stored in the basement of Bushwick's Country Club and it was at that bar that it was discovered that Irish whiskey followed by pickle juice left a lasting savory taste. A burger’s inspiration is the meat, the bun, the cheese, the sauce and the PICKLE. It’s all about the pickle! We were sitting together at Rattlecan after the AVN Awards unofficial post-brunch we host with Joanne Angel, and Al Mancini (a Vegas-based food writer). Antonio was on the 1 -2's (turntables) and we found ourselves taking Jameson “Pickleback” shots and from there it’s all pickly pickles!
What was the ultimate goal of creating Rattlecan?
Making people happy, making a great burger and layers of reasons for people to come: 1. Design and Art, 2. Music and Atmosphere, 3. Shots and Beers, 4. The Burger! Not necessarily in that order…
Of all the artwork at the restaurant, which art piece is complimented or photographed the most?
They are all alluring just like the burgers and it just depends on your palette. I do know that it can always end on a ride on the pickle! KRINK, Lady AIKO, etc. are all over major brands as well. It’s been a great synergy and people like to take photos of all of it!
What is your best selling dish at Rattlecan?
The Rattlecan (our signature burger) it’s LOADED and comes with fries (your choice!).
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For More Information:
Main Website: www.rattlecanlv.com