An Interesting question ? what does the famed Lodge Group of Taverns have in common with Chef Jean-Georges, Chef David Werly and Chef Vincenzo Scarmiglia? The answer is a young very talented Chef named Virgil Nocon who is now the Corporate Executive Chef overseeing over 11 venues in Las Vegas.
Recently we had the opportunity to spend time in the kitchen with him as he rolled out an incredible menu that would rival many fine venues on the strip.
Because of his years of training in some of the finest kitchens in the country, the old “Bar Food” is now a distant memory making room for world class, YES ,world class cuisine at your favorite Lodge Tavern.
For Breakfast try the Monte Carlo, Pan fried ham, turkey, swiss, powered sugar, berry compote, mint and balsamic reduction. Get started with a beautifully plated Ahi Appetizer, seared and served with wonton chips, soy sauce, Wasabi and Asian Slaw. For lunch, The Pastrami Ruben with sauerkraut, swiss cheese and russian dressing on grilled rye bread was a favorite.
We highly suggest Chef Virgil’s perfectly cooked burgers like the Western, Morning After and Bleu Cheese and Bacon Burger. For the carnivores, you must try the 14Oz Boneless Choice Premium Rib eye , 6oz Tenderloin Choice Filet and of course a 12oz NY Choice Strip Steak. In addition, you can’t go wrong with our favorites, the Honey Glazed Salmon and Pan Seared Halibut that will put a smile on your face. In the mood for pasta? Try the Chicken Marsala, Chicken Parmigiana and Penne Alla Vodka.
Chef Virgil has learned from some of the best and has set a very high bar for cuisine in taverns in Las Vegas. You can expect the high quality and standards at off of the Lodge Taverns in the city, Chef Virgil has seen to that personally.