#chicken bellagio

[vegan-nom-noms]

Vegan Chick’n Bellagio (Cheesecake Factory Copycat)

[morethansalad]

Vegan Chick'n Bellagio (Cheesecake Factory Copycat)

[themenuland1]

Cheesecake Factory Menu – A Journey through an Iconic Menu!

The Cheesecake Factory is a renowned restaurant chain that offers an extensive menu featuring a wide array of dishes, with a particular focus on their signature cheesecakes

[orphancookie69]

Now Traveling: Las Vegas, NV

Who doesn’t like traveling during the holiday season? Depending on which culture your holiday traditions stem from, this is the worst time of year to be traveling. Some cultures do this instead of the normal hullaballoo. As I am in a partnership now that is a combination of both cultures, I now squeeze in travel just before Christmas...

Tuesday 12/20: Left Cali around noon ish and did not get much traffic but way too many cops. Did a rest stop at Valley Wells and I love the desert landscape, its one of my favorites. When we got into town we went to Hash House A Go Go. 3 people split the chicken and waffles, and the eggs benedict. The portions are huge, do not order one plate per person. We then visited the new home builder sites, you know work trip...LOL. We stayed at the Palazzo this time, which is funny we finally ended up there for how often we stay elsewhere and walk over. The rooms are huge, you could easily share that with family or friends. The christmas decorations this year felt a little underwhelming. We ate at Grand Lux for dinner, and even their basic items like salads are excellent, but if you eat there go for the beef wellington. Drove to other hotels to walk around and see the other holiday decorations. There is a new ish hotel called Resort World by Hyatt and they had a cute hallmark holiday walk through experience. It was cold, but if you bundled up it was alright. After we went to Fremont St, for the Fremont Street Experience. How that got...trashier...I could not tell you. Finally got some sleep. I always find it hard to sleep in something other than my bed. 

Wednesday 12/21: The next morning we went to Bellagio Conservatory to see the years christmas display. I was worried because other people in our group had said all they did was get a live 40 foot tree and really, it was probably the best display seen on the trip. Truly the bellagio could not disappoint. And it was kind of nice to see the displays being freshened up and worked on too. After went to Grand Lux in the Venetian. Parking in the Palazzo is much better than parking in the Venetian. Grand Lux for breakfast, I love the French Toast. It truly is the best french toast I have ever eaten. A good french toast is a mixture of good bread and good mix. I find often places get one or the other right, but never both. Walked breakfast off at the Aria after. Aria is one of the new ish hotels on the strip, and I personally prefer the hotels with better themes or personalities (ya know the older ones). They had a not bad christmas display in previous years, this years was not as good. We had a couple of $50 free plays, from myKonami, and used them at Bellagio, Aria, and New York New York. Most of the gabmling was not good, but Deal or No Deal saved our butts LOL. We went to Gelato Bar after, it is one of the few places I like to eat Gelato (when I am not in Italy). There is a whole world off the strip that more people should explore. We wanted to go to the Pinball Hall of Fame, which last time we went to it was relocating so we helped sponsor the relocation and I thought my name was going on a wall? But we were tired so went back to rest. Had lunch at Grand Lux, it is owned by the people who run The Cheesecake Factory. Dinner was Cleaver, an off strip steak house. For the fact that there was 11 other people besides myself...we basically tried the whole menu. Nothing was a bad time. 

Thursday 12/22: The final day started with packing and putting the bags in the car, then heading to Bouchon. It is a wonderful french food experience. Their pastries are excellent, and really the food is still quite good. Over the years I have seen the menu change but it is still very good. The rest of the group wanted to have a buffet experience, and honestly there are not many buffets that made it out of COVID. So walk over to the Wynn we go. The wynn had pretty good stuff, nothing really new, but it felt very classic christmas to me overall in Vegas this year. If you are going to do a buffet, do it early or get a reservation. The line for standby was at least an hour long. Once we got the rest of the group in, we left for Cali. We made a pit stop in the original Del Taco in Barstow. I have been going to Del Taco for sooo long, but the experience at the OG one was amazing. It may have ruined my local del taco experience. The recipe is so different, I had a taco burger! And a tamale! Since we left Vegas around noon, it was almost 6 when we made it back between stops and traffic. 

The only constant in the world is change and its funny to see how Vegas has changed. Price have gone up, but the classic christmas trend is almost a conservative jump back that you can see reflected in society. Travelling is a strange way to enjoy the holidays, but it is not all bad! 

[shefanispeculator]

Here’s Your First Peek at Blake Shelton’s Las Vegas Honky Tonk Bar

Blake Shelton’s sprawling country bar will offer some of the best views in Las Vegas

by Janna Karel  Jan 4, 2024, 1:49pm PST

Janna Karel is the Editor for Eater Vegas.

Blake Shelton’s Ole Red, a sprawling, multi-story bar, dance hall, music venue, and restaurant, opens soon, and when it does, it may offer the best rooftop view of the Las Vegas Strip. Shelton broke ground on Ole Red in January of 2023 in front of the Horseshoe Las Vegas. Since then, construction crews have been building the four-story Tennessee-born restaurant, chefs have been developing a menu with dishes that are exclusive to Las Vegas, and Shelton’s team has been bulking up the roster of musical acts that will perform on stage beneath the 4,500-pound ceiling-mounted tractor.

The roughly 27,000-square-foot country bar has four levels. On the first floor is a stage in front of a 38-foot-tall LED screen that can project images to complement shows or be divided into smaller screens for broadcasting sports and other events. The second and third stories overlook the stage and each floor has a bar at the back and fully modular seating — meaning that each floor can offer traditional restaurant-style tables, lounge-style seating, or even have the furniture cleared away to make room for dancing.

The second floor has a first for Las Vegas — a direct walkway into the honky tonk. The elevated pedestrian walkway stretches from the Bellagio Las Vegas Hotel and Casino side of Las Vegas Boulevard to right inside the bar. Both stories have outdoor balconies, offering views of the Grand Bazaar Shops to the East and the Fountains at Bellagio to the west.

The fourth floor is up on the rooftop and will offer a more exclusive experience. Reservations will be encouraged for evening VIP dining, with semi-private cabanas and lounge seating reserved with table minimums. The rooftop will have regular dining at lunch time, then transition to nightlife service around 9 p.m. every night, with cocktail menus and entertainment unique to the fourth floor.

The view from the center Strip rooftop is panoramic, offering views from the Mandalay Bay at the south end of the Strip to the Mirage at the north end. It’s primed for viewing big events like the Formula One Las Vegas Grand Prix and parades for the Golden Knights or Las Vegas Aces, with more than a mile of visibility in either direction. Ole Red can seat about 670 people, or offer standing room for more than 1,100. It’s a capacity that warrants the facility’s two kitchens.

Rendering of Ole Red.

The menu will have about 17 items from Ole Red’s locations in Tennessee, Florida, and Shelton’s hometown of Tishomingo, Oklahoma. Chef Mark Boor spent months developing a further 17 dishes that will be unique to Las Vegas. There will be appetizers like the Turnin’ Me On loaded tots, which are rounds of house-made crispy tots piled high with truffle salt, bacon, parmesan, herbs, a sweet bourbon onion and tomato jam, and a smoked black bean aioli. Shrimp corn dogs are Boor’s answer to “Vegas-ifying” the corn dog — coating skewers of shrimp in a light and flaky batter, served with three types of aioli. Boor says his favorite dish, and one he expects to be a crowd-pleaser, is the blackberry crispy chicken sliders. The three mini sandwiches are layered with sweet blackberry compote, a tangy whipped goat cheese spread with jalapenos, cabbage, and super crispy chicken on brioche buns.

Leaning into the West Coast-adjacent location, the menu will have a street corn salad with roasted corn and cotija cheese and mahi-mahi tacos with slaw and avocado. The Hell Right burger is 10 ounces of ground short rib, brisket, and chuck with hatch green chiles, pepper jack cheese, and smoked mushrooms — the result a super juicy burger requiring a two-hand grip. And there’s also the Ole Red ribeye, a 20-ounce bone-in ribeye with spiced chipotle butter, horseradish mashed potatoes, and crunchy slaw.

Ole Red Las Vegas and Ryman Hospitality Properties say that this will be the chain’s largest location to date. With a focus on live country music, the bar will predominantly boast a soundtrack of acoustic solo artists during the day, bands in the evening, and even DJs performing after dark. General manager, Ryan Klaasen says that on most days, the restaurant will be organized for lunch service through the afternoon, and then the tables and booths may take on whatever redecorating is needed to accommodate the night’s entertainment.

“I’ve been coming here a long time. I hosted award shows and worked concerts and was a fan and witness to Gwen Stefani’s residency,” Shelton said at an announcement for the bar last January. “And every time I’m here, I want to see some damn country music.” Shelton said he expects that Ole Red will welcome talent from unsigned singers and artists previously featured on The Voice. He’s also pitched a night in which visitors play talent scouts, listening to music from country artists in a venue with concert-quality production.

While Ole Red doesn’t have an opening date yet, it is expected to open within the next few weeks.

[moonglittering]

Vi, how do you feel about Nicolas Cage

❝I think he’s sexy, but in a way that like… Walk with me, here. Okay, so, like. Imagine you go on a Tinder date, right? To a local restaurant, it’s probably like tapas or something. You look good. You’re wearing your favorite Nine West pumps. He sits across from you, candlelight flickering and Coldplay playing in the background. The Coldplay makes you wish you were dead, but it’s okay. He starts talking to you about how he collects teeth for his tea bags and once made a cake using toothpaste, cement, egg shells, motor oil, and putty. He details how he ate this cake. Gave the rest to his friends, who seemed to have mysteriously passed shortly after due to unforeseen circumstances. Your expression shifts a little, this conversation’s weird. Then, he starts talking about how one time he took a bunch of drugs in Nevada and had a hallucination at the Bellagio where he saw a pot roast singing showtunes at the buffet. Made him cry, like a vision of a deity. Holy. In passing, he mentions that his mother is a tree in the woods somewhere in Montana. He asks if Montana is even real, but you can’t answer.❞

Deep breath… Now, to continue. ❝He then says that he’s an arthouse director and that everything is an experiment to him. His last wife divorced him because he spent their savings on a fucking marble statue that’s literally just him but he’s cosplaying as Phil Collins. This conversation is weird. He hasn’t touched his tapas. Like, you ask why he hasn’t touched his food. He says that he doesn’t eat at night, he absorbs nutrients through the oxygen he breathes. He asks if you’d like having beef parmesan roll-ups eaten off your naked body in the middle of a public park during a mild spring morning, instead. You look at your watch. Oh, it’s only been thirty minutes since this date started. You eat your food and agree to sit in the parking lot. That doesn’t last long, because he tells you that he needs to go to his hyperbaric chamber and take a nap. You’re left mystified. Therapy is super interesting for you, that following Thursday. The next time you see him is near the frozen buffalo chicken pocket snacks at Trader Joe’s, he says nothing to you. You want him so bad and you don’t know why. You shouldn’t. The only thing you buy is some bananas and dish soap. In a daze. Anyway, he’s sexy like that.❞

[olicityara80-blog]

How To Cook Restaurant Quality Or Highly Flavorful Meals

[All of these ideas below have been gleaned from different sources & their respective authors around the internet]

Oatmeal: Toast oats in butter for 5 minutes or less. Or until brown. Then boil in either milk or milk and water. Cook longer for creamy oatmeal. Add fruit to enhance it if desired. Preferably cooked with the oats.

Scrambled Eggs: Pour appropriate number of water filled tablespoons into egg yolks depending upon serving sizes. Then after whisking with a fork cook them in either butter or butter and oil.

Hamburgers: Prepare them smashburger style. Season ground beef, preferably grass fed, with seasonings of choice. Shape them into balls but not patties yet. Place them into skillet then smash them a few seconds after cooking commences (In my opinion but it might be better to smash the sides only for a thicker & even juicier patty). Use a little preheated butter when cooking them for enhanced flavor though it’s best not to cook fattier meat with fat products. Cook slowly on medium to high heat then wait until sides are brown & crusty before flipping. For further enhanced flavor add a mayonnaise & mustard mixed sauce after removing patty from skillet. Use fresh tomatoes & fresh lettuce. Sprinkle a little salt on tomato to draw out water for more robust tomato flavor. Use either Brichoe buns or toast regular buns with either butter or olive oil applied beforehand.

[loz-21]

Went on my first trip to America last week and this is finally something to blog about because I love travelling (but I’m scared of flying lol) I wish I did a post day by day but I didn’t even think so here’s my little holiday summary

Day 1: We landed at 7pm so quite late in the day but we still went a did a little exploring down the vegas strip and into a few hotels. Went to maccies and oh my god the portion sizes are so much bigger in the US! We are a lot on the plane so Lewis and I just shared a nugget meal. We’d been awake for 23 hours by the time we got back to the hotel even though it was 11pm it was straight to sleep. Although I did get scammed in the hotel shop with having to hap $17 for 2 small bottles of Pepsi and a bottle of water!!

Day 2: Lew and his step dad played in the world poker series during the day so his mum and I went exploring! Walked round quite a few hotels, looked through the shops got a bit of lunch, it was nice :) had Mexican for dinner too and I just couldn’t eat it all like it was just so much!

Day 3: Lew and I spent the day exploring, found the best (and cheapest) restaurant and bar, like 3 cocktails for $12?! What’s not to love! Weirdly didn’t get ID’ed but I’m not complaining (we’re both legally drinking dw) found a shop that actually sold reasonably priced drinks too! ended the day by the pool! Accidently fell asleep for 4 hours so woke up at like midnight and then we had to try and find food to eat as we spelt through dinner

Day 4: went for chicken wings for lunch and it was soooo good! May have got some of them in a a sauce a little too hot for me but was still really good. I finally visited the hotel I was most excited about, the Bellagio! Their conservatory was BEAUTIFUL 😍 and the smell was just amazing! The whole hotel was just stunning! Went through the Venetian too that had the gondolas inside and that was so pretty. Found a bakery that I’ve watched a show on since I was little and bought a cannoli from it, was a little tick off the bucket list.

Day 5: Final full day, went back to that restaurant/bar we liked earlier on in the week, got a frozen pina colada for $3! Again you can’t go wrong! Did some exploring by myself for a bit while Lew played some more poker and went and bought myself a giant pretzel because I’ve always wanted to buy one in America. Had a little chill by the pool with my book and went to this really lovely Italian restaurant for dinner. May have ordered the wrong drink and was give a glass of just straight alcohol (it was a vodka martini when I’d asked for a passion fruit martini) couldn’t hack it so had to mix it with Pepsi

Day 6: heading home. Had a little trip to the strip again for some last minute gifts to bring back home. And then a final chill by the pool before heading to the airport….. where we played on the travelator because they’re fun :)

Back home now and I’m still quite jet lagged, had to stay awake for 28 hours to try and put my body Into the right time zone, but even after 12 hours of sleep I’m still super tired. Oh well, see you in October Vegas :)

[milehighdad]

La Crepperie, Paris. Las Vegas. Nutella&Chicken Pesto Crepe. Planet Hollywood(Parking)-Miracle Mile Shopping-Bellagio Conservatory & Botanical Gardens-Bellagio Fountain Show-High Roller Street-Ballys-Paris パリスのクレープ屋さん。ラスベガス。 甘いヌテラクレープとチキンペストのおかずクレープ。 プラネットハリウッド(駐車）→ミラクルマイル→ビラージオ植物園→ビラージオ噴水→ハイローラー通り→バリーズ→パリス。

[menuandprice]

Cheesecake Factory Menu Prices

Cheesecake Factory Menu Prices are very curious. For this reason, we have prepared the updated Cheesecake Factory Menu Price list for you. By following our site, you can reach up-to-date menu prices such as Cheesecake Factory Menu Prices. The menu prices of the Cheesecake Factory brand, which has many branches, are frequently searched. You can follow our website menuandprice.net for menu prices research. We offer you the most up-to-date Cheesecake Factory menu prices. You can find the menu prices of the brand you want to research on our website. You can also access the menu of the restaurant, cafe or fastfood store you want from the search field above. Here are the new Cheesecake Factory Menu prices.

cheesecake factory prices

Cheesecake Factory Menu Prices

heesecake Factory is a sit-down restaurant franchise with 211 locations in the United States. The company was founded in Beverly Hills, California, in 1972 by a man named David M. Overton and has since grown into one of the most popular franchises in the country. It is famous for its cheesecake and dessert options, but it is also well known for its giant menu, delicious entrees, and Skinnylicious menu. New Cheesecake Factory Menu Prices; Small Plates & Snacks Stuffed Mushrooms$6.95Greek Salad$6.95Loaded Bake Potato TOTS$5.95Little House Salad$4.95Chicken Samosas$6.95Fresh Kale Salad$6.95Fried Zucchini$5.95Crispy Fried Cheese$5.95Edamame$4.95Dynamite Shrimp$7.50Crispy Crab Bites$7.95Cheesecake Factory Menu Prices Appetizers Roadside Sliders$9.95Quesadilla$9.95Hot Spinach And Cheese Dip$11.95Tex Mex Eggrolls$10.95Fried Calamari$12.95Buffalo Blasts$11.95Warm Crab & Artichoke Dip$11.95Sweet Corn Tamale Cakes$10.95Eggroll Sampler$11.95Thai Lettuce Wraps$13.95Fire-Roasted Fresh Artichoke$11.50Factory Nachos$12.50Buffalo Wings$12.50Buffalo Chicken Strips$9.95Cheesecake Factory Menu Prices Appetizer Salads Tossed Green Salad$6.95Caesar Salad$10.50Caesar Salad With Chicken$13.95French Country Salad$10.50Factory Chopped Salad$12.50Cheesecake Factory Menu Prices Flatbread Pizzas Cheese Flatbread$11.95Margherita Flatbread$12.95Pepperoni Flatbread$13.95The Everything Flatbread$14.50Cheesecake Factory Menu Prices Glamburgers Old Fashioned Burger$11.95Factory Turkey Burger$12.95Classic Burger$12.95Smokehouse B.B.Q. Burger$13.95Mushroom Burger$13.95Americana Cheeseburger$13.95Macaroni And Cheese Burger$13.95Bacon-Bacon Cheeseburger$13.95Veggie Burger$12.95Spicy Crispy Chicken Sandwich$13.50Grilled Turkey Burger$13.95Cheesecake Factory Menu Prices Specialties (Super Foods) Avocado Toast$8.95California Guacamole Salad$10.95Vegan Cobb Salad$11.50Almond-Crusted Salmon Salad$14.95Cheesecake Factory Menu Prices Additions Avocado$2.00Grilled Chicken$3.50Grilled Shrimp$5.00Grilled Salmon$5.00Chargrilled Steak$5.00Cheesecake Factory Menu Prices Lunch Specialties Renee’s Special$12.50Chicken Bellagio$15.95White Chicken Chili$13.95Chicken Enchiladas$14.95Cajun Chicken “Littles”$15.50Shepherd’s Pie$15.95Baja Chicken Tacos$13.95Fish Tacos$14.95Grilled Steak Tacos$15.95Factory Burrito Grande$14.95Famous Factory Meatloaf$17.50Parmesan-Herb Crusted Chicken$17.50Chicken & Biscuits$17.95Crusted Chicken Romano$16.95Orange Chicken$16.95Crispy Chicken Costoletta$17.95Chicken Piccata$17.95Spicy Cashew Chicken$16.95Teriyaki Chicken$16.95Chicken Marsala And Mushrooms$18.50Bang-Bang Chicken And Shrimp$19.50Cheesecake Factory Menu Prices Specialties (Pasta) Tomato Basil Pasta$15.50Fettuccini Alfredo$16.50Spaghetti And Meatballs$16.50Four Cheese Pasta$15.95Four Cheese Pasta With Chicken$19.50Pasta Carbonara$16.50Pasta Carbonara With Chicken$19.95Evelyn’s Favorite Pasta$15.95Louisiana Chicken Pasta$16.95Pasta Da Vinci$16.95Pasta With Shrimp And Sausage$17.95Farfalle With Chicken And Roasted Garlic$16.95Spicy Chicken Chipotle Pasta$16.95Bistro Shrimp Pasta$18.95Shrimp With Angel Hair$18.95Cajun Jambalaya Pasta$18.50Cheesecake Factory Menu Prices Specialties (Fish & Seafood) Fish & Chips$17.50Fried Shrimp Platter$17.95Shrimp Scampi$19.95Shrimp And Chicken Gumbo$17.95Jamaican Black Pepper Shrimp$19.95Thai Glazed Salmon$19.95Fresh Grilled Salmon$19.95Herb Crusted Filet Of Salmon$19.95Miso Salmon$19.95Cheesecake Factory Menu Prices

cheesecake factory menu Factory Combinations Shrimp Scampi And Steak Diane$21.95Chicken Madeira And Steak Diane$21.95Steak Diane And Herb Crusted Salmon$21.95Cheesecake Factory Menu Prices Specialties (Steak & Chops) Steak Diane$19.95Hibachi Steak$20.50Grilled Rib-Eye Steak$27.95Filet Mignon$29.95Cheesecake Factory Menu Prices Side Dishes French Fries$4.95Sweet Potato Fries$5.95Mashed Potatoes$4.95Macaroni & Cheese$6.95Green Beans$5.50Corn Succotash$5.50Sauteed Spinach$5.50Grilled Asparagus$6.95Cheesecake Factory Menu Prices Salads Caesar Salad$13.95Caesar Salad With Chicken$17.50Sheila’s Chicken And Avocado Salad$14.95Chinese Chicken Salad$14.95Luau Salad$14.95Barbeque Ranch Chicken Salad$15.50Santa Fe Salad$15.50Cobb Salad$14.95Seared Tuna Tataki Salad$18.95Cheesecake Factory Menu Prices Sandwiches Renee’s Special$12.50Chicken Salad Sandwich$12.50The Club$13.95Grilled Chicken And Avocado Club$13.95Cuban Sandwich$13.95Chicken Parmesan Sandwich$13.95Southwest Chicken Sandwich$13.50California Cheesesteak$13.95Cheesecake Factory Menu Prices Cheesecakes Original$6.95 to $7.95Fresh Strawberry$6.95 to $7.95Chocolate Hazelnut Crunch Cheesecake$6.95 to $7.95Salted Caramel Cheesecake$6.95 to $7.95Toasted Marshmallow S’Mores Galore$6.95 to $7.95Dream Extreme Cheesecake$6.95 to $7.95Lemon Meringue Cheesecake$6.95 to $7.95Adam’s Peanut Butter Cup Fudge Ripple$6.95 to $7.95Godiva® Chocolate Cheesecake$6.95 to $7.95Ultimate Red Velvet Cake Cheesecake$6.95 to $7.95Reese’s® Peanut Butter Chocolate Cake Cheesecake$6.95 to $7.9530th Anniversary Chocolate Cake Cheesecake$6.95 to $7.95Dulce De Leche Caramel Cheesecake$6.95 to $7.95White Chocolate Raspberry Truffle$6.95 to $7.95Mango Key Lime Cheesecake$6.95 to $7.95White Chocolate Caramel Macadamia Nut Cheesecake$6.95 to $7.95Lemon Raspberry Cream Cheesecake$6.95 to $7.95Tiramisu Cheesecake$6.95 to $7.95Chocolate Mousse Cheesecake$6.95 to $7.95Vanilla Bean Cheesecake$6.95 to $7.95Chocolate Tuxedo Cream® Cheesecake$6.95 to $7.95Hershey’s® Chocolate Bar Cheesecake$6.95 to $7.95Chocolate Chip Cookie-Dough Cheesecake$6.95 to $7.95Key Lime Cheesecake$6.95 to $7.95Low Carb Cheesecake$6.95 to $7.95Low Carb Cheesecake With Strawberries$6.95 to $7.95Caramel Pecan Turtle Cheesecake$6.95 to $7.95A La Mode$1.95 ExtraCheesecake Factory Menu Prices Specialty Desserts Linda’s Fudge Cake$8.50Carrot Cake$8.50Lemoncello Cream Torte$7.95Black-Out Cake$8.50Warm Apple Crisp$8.50Tiramisu$8.50Chocolate Tower Truffle Cake$8.50Fresh Strawberry Shortcake$8.95Bowl Of Fresh Strawberries$7.50Cheesecake Factory Menu Prices The Cheesecake Factory Skinnylicious Menu Greek Salad$6.95Little House Salad$4.95Edamame$4.95Chicken Samosas$6.95Skinnylicious® Grilled Artichoke$7.50Crispy Crab Bites$7.95Chicken Pot Stickers$10.95Cheesecake Factory Menu Prices In the 1940s, Evelyn Overton found a recipe in her local Detroit newspaper that inspired her “Original” cheesecake. Everyone loved her recipe so much she decided to open a small bakery, but eventually gave it up to focus on raising her children, David and Renee. She moved her baking equipment to her basement kitchen and continued to sell cakes to some of the best restaurants in town. Azteca Menu Price In 1972, Evelyn and her husband Oscar moved to Los Angeles to try one last time to have their own business. With the last of their savings, they opened The Cheesecake Factory Bakery and began selling Evelyn’s cheesecakes to restaurants throughout L.A. Carvel Menu Prices https://www.youtube.com/watch?v=-ZrfwTvx5ng Their son David decided to open a restaurant in Beverly Hills in 1978 to showcase his mother’s cakes. Somehow, he just knew that a restaurant with an extensive dessert menu would be a hit. There was a line out the door on opening day. More than forty years later, many say the line has never stopped! Cheesecake Factory Website. Cheba Hut Menu Prices How much is a full cheesecake from cheesecake?Prices vary based on size and flavor, but you can snag a 6-inch Original Cheesecake for around $20. If you're more into chocolate, grab a 7-inch Godiva Chocolate Cheesecake for just under $32. Like I said, shuffle through the various options and pick the best dessert for you.Is cheesecake free on your birthday at cheesecake Factory?If you celebrate your birthday at The Cheesecake Factory they will give you a FREE Mini Hot Fudge Sundae. I must say that I am a bit disappointed and surprised that they don't give you FREE Birthday Cheesecake. It is The Cheesecake Factory, after all.How do I order The Cheesecake Factory for $20?If you're looking to take advantage of this deal, you can order it through The Cheesecake Factory's website (for order pickup) or Doordash (for order delivery). It is a week-long promotion, so you might just be able to get this order every day of the week... if you really love burgers and cheesecake. Read the full article

[hot-and-dangerous-xoxo]

[foodfuns]

Cheesecake Factory Chicken Bellagio With Pesto Pasta, Parmesan,... http://ift.tt/2Ey9N9C

[docholligay]

Vegas, Day 1.5

For anything you’d like to hear more detail about, or specific questions, let me know! If you enjoy me writing about my travels at all, please ALSO let me know. 

The entire reason we went to Vegas was for Jill’s conference, and because Jill decided to slam down all her learning in two days of intense attendance, so she got up at 6 am, and I ordered her the American breakfast platter, which is roughly what Jill orders in any given breakfast-based situation: Toast, eggs, bacon, potatoes. Groundbreaking. But I have always found the room service at the Palazzo to be good, and I ordered a pot of coffee that was delicious, only slightly more than going down to Starbucks, and did not involve me waiting in line for 40 minutes with 20 of my closest enemies. 

As soon as Moonlight and Sunspot were ready to get started with our day, I took them to breakfast at Tableau, which is my favorite breakfast place in all of Vegas, based on my handful of experiences. I do regret to inform you that no one offered my tiny Tracer purse a purse chair, so it must not have been considered high class enough. The restaurant is bright and spacious, with a sort of conservatory where we were seated, light streaming through the large windows, the white of the chairs and tables accenting the openness of the space. It rather feels like a breakfast room on the titanic, though admittedly with a bit more appreciation for less-representational art. 

I am not a person who often eats breakfast, but I am a person who is always down to eat soup, and on the brunch menu, they had a bowl of chicken noodle soup. I ate chicken noodle three times on this trip, because I can be a creature of my own personal passions as well, and this was the best of it.

About eight small ravioli, stuffed with chicken and just this side of al dente, with a separate pitcher of broth that was poured over the ravioli tableside. The broth was rich and flavorful, but had clearly been skimmed well, as there was no fattiness to it, and it appeared to have been clarified--the only place I ate soup where this is true, and an extra step of labor not often noticed by American diners. It gave it a sense of elegance, and there was a light touch of lemon on the tip of it. 

Moonlight had a salmon benedict that looked very good, and that I’ve always meant to get myself and have never quite managed. Sunspot had a traditional benedict that looked good, but is of course out of my wheelhouse. 

Thus fortified, we carried on down the strip. Whenever, if ever, you head off to Vegas, I cannot recommend enough that you take some time to properly walk around and gawk. A lot of the best parts of Vegas are pure spectacle, an array of lights and sounds and people coming every which direction. You have to be able to find delight in the disorientation, even if you end up trapped in the Bellagio for roughly three hours, turning back on yourself. I have often found that the Bellagio is like the Hotel California, when it comes down to it. 

But the buzzing is the point. The throng of vice and people. It’s a unique sort of place, as its true connection to culture is the fact that there can be a place where we no longer have to be our best selves, where we can drink and gamble and binge eat without any fear of an awkward glance. 

For me, I have always appreciated the most intensely themed hotels. We are adult Disneyland and let’s not pretend otherwise. Among my favorites is strolling through the “neighborhood” in New York New York, but really the best part of the entire walk was deciding what each Overwatch character would have as their hotel in Vegas, which I mean to share with you in a large post later, but this post has gone on long enough, and will continue to. 

For lunch, I had reservations to Hussong’s cantina, which I selected for the two very compelling reasons of: It took reservations and it was in Mandalay Bay, so my wife could join us for lunch during her break. The cadillac margarita was perfectly acceptable--I don’t need much to sell me on a margarita--and the tacos were good enough, another item I don’t need to be much of anything to enjoy. I think the entire thing wanted a bit of spice, including the salsa itself. I am well aware that a cavalcade of international white people fly through this place, but at a certain point I feel we must accept that Mexican food may involve chiles. Then again, Mexican food is so ubiquitous in America that people no longer truly think of it as “ethnic” and so it has been gently assimilated into a culture mainly compromised of German, English, Irish immigrants--something like 60-70% of Amreicans, not just white Americans, but Americans, have one of those three cultures in their background. (On my Dad’s side I think I have all three--they are standard Montana mutt ingredients) so really, I shouldn’t be shocked when salsa is tomato sauce. But I digress. 

After lunch, we headed to the Titanic exhibit, which I will have to do in a separate post along with the night, as I have spent far too much time on this already ahah. UNTIL TOMORROW.

[bonesandpoemsandflowers]

we cancelled our planned october trip to san miguel de allende, which is a bummer, but more than the specific trip I think it’s just, like, the accumulated weirdness of it all. covid hit during what was supposed to be the end of two years of rest after extensive traveling and moving about, so the cycle of not going places is now double what it should be, and even during though first two years it’s not like we didn’t go places--we just kept it national.

surreal, now, to think of happily, mindlessly trotting onto planes, going places. i love airports and i’ve always loved airports; i joke that all the nice parts of my childhood happened in airports but i’m not actually joking. i stayed at the fontainebleau and the bellagio within months of each other and now I’m wearing the same pair of crocs to pick up my groceries. I wore my “long” 3 inch inseam shorts to the Qatar airport and got stared at for being the only slutty slut slut in the entire place not wearing pants or below the knee skirts. i had the best chicken pizzaiola of my entire life in Thailand and even though I’m allergic to dairy I still dream about it. i miss sleeping on airplanes, cozy and snug ang smug because being short makes the whole thing very comfortable. i miss the neck brace style pillow and the padded eye mask and that general sense of “god, i am so fucking prepared for this, I’m always so prepared for this.” i miss taking shitty too blurry photos because I’m in a rush. I miss the anxiety of savoring the last protein compliant snack bar in your carry on. I miss that moment when you emerge, blinking, onto the city street, and you don’t speak the language and you can’t read half the signs and you cheerfully go “welp!” and start dragging your shit in a random direction until your travel companion, who has their shit together more, corrects course.

here’s one of those things that keeps me from being as chic and sleek and spooky as I like to think I am: I keep a little travel gnome figurine for good luck and he’s stood sentinel on my nightstand for months, since I moved into this big beautiful house that I love. “soon,” i croon to this little hunk of resin, “soon, little one. we adventure.” but WILL we? debatable.

[sailorvinusmoved]

what are vi's feelings about nick cage? the people have the right to know...

✨ @abjecterror u asked, u got an answer.

❝I think he's sexy, but in a way that like... Walk with me, here. Okay, so, like. Imagine you go on a Tinder date, right? To a local restaurant, it's probably like tapas or something. You look good. You’re wearing your favorite Nine West pumps. He sits across from you, candlelight flickering and Coldplay playing in the background. The Coldplay makes you wish you were dead, but it's okay. He starts talking to you about how he collects teeth for his tea bags and once made a cake using toothpaste, cement, egg shells, motor oil, and putty. He details how he ate this cake. Gave the rest to his friends, who seemed to have mysteriously passed shortly after due to unforeseen circumstances. Your expression shifts a little, this conversation's weird. Then, he starts talking about how one time he took a bunch of drugs in Nevada and had a hallucination at the Bellagio where he saw a pot roast singing showtunes at the buffet. Made him cry, like a vision of a deity. Holy. In passing, he mentions that his mother is a tree in the woods somewhere in Montana. He asks if Montana is even real, but you can’t answer.❞

Deep breath... Now, to continue. ❝He then says that he's an arthouse director and that everything is an experiment to him. His last wife divorced him because he spent their savings on a fucking marble statue that's literally just him but he's cosplaying as Phil Collins. This conversation is weird. He hasn't touched his tapas. Like, you ask why he hasn't touched his food. He says that he doesn't eat at night, he absorbs nutrients through the oxygen he breathes. He asks if you’d like having beef parmesan roll-ups eaten off your naked body in the middle of a public park during a mild spring morning, instead. You look at your watch. Oh, it's only been thirty minutes since this date started. You eat your food and agree to sit in the parking lot. That doesn't last long, because he tells you that he needs to go to his hyperbaric chamber and take a nap. You're left mystified. Therapy is super interesting for you, that following Thursday. The next time you see him is near the frozen buffalo chicken pocket snacks at Trader Joes, he says nothing to you. You want him so bad and you don’t know why. You shouldn’t. The only thing you buy is some bananas and dish soap. In a daze. Anyway, he’s sexy like that.❞

[artificialqueens]

Like They Do in Vegas, 2/5 (Vanique) - Mac

AN: Thanks a million to Meggie and Alex for betaing this chapter and being legends, icons, and stars.

Hope you enjoy!!

BGM Challenge Notes: Vanessa and Monique’s friends show up in Chapter 4! And here is the playlist I made for this fic.

Summary: Monique and Vanessa get to know each other over a very early (2 am) breakfast, with the backdrop of the Las Vegas strip.

They didn’t go back to Monique’s room like Vanessa expected.

Instead, Monique hailed a cab with one outstretched, manicured hand, gave the address of The Venetian, and they climbed in the car without another word.

The drive was short even though the roads were packed. Vanessa stared out the window to keep from staring at Monique.

They called New York the city that never sleeps, but Vanessa would bet her left tit that New York didn’t have the same energy that Vegas did at 3 a.m. The sidewalks were packed, and the lights were bright as sunlight. Vanessa would have winced if her eyes hadn’t adjusted to the brilliance years ago.

They pulled up to the hotel, the fountains and massive scale of the whole place only really hitting Vanessa when she stood next to it. Monique thanked their driver with a twenty. Vanessa held her head high and pretended this was normal, that beautiful women with deep pockets took her out regularly.

They made their way inside the lush reception area and Monique led Vanessa with a hand to her back up the intricate staircase. Vanessa had been to the Venetian before. When friends came to visit and wanted to see the infamous hotel, or the rare occurrence when she would go home with a target. She was never there for longer than a handful of minutes. Hadn’t gotten the chance to stare at the gold-flecked columns, or the rose-dipped ceiling. The plum color drenching the seating that littered the floor, the layout both relaxed and rigid in the same breath.

Vanessa was in awe. People milled about the lobby like they belonged, walking slowly, taking their time. The luxury practically sang in their blood.

They ascended the stairs and headed toward the Grand Lux Cafe. Monique requested a table on the outside balcony, and before Vanessa could blink, they were seated high above the twinkling city, breathing in the open air.

Their waitress greeted them with that quintessential Vegas charm in that she barely looked at them and grunted after each of their orders.

Vanessa went to order something dainty, like a salad or a soup, but Monique cut her off saying they’d both take a full order of waffles with all the sides and extra butter. Vanessa just quirked an eyebrow up at her.

“So tell me about yourself.”

The sudden absurdity of the situation, as well as the question, caught Vanessa off guard and she let out a laugh that could have shaken the tables. Monique let her, grinning wildly in the interim.

Vanessa made a wide sweeping gesture with both hands, chest feeling oddly light.  “What do ya wanna know?”

“Well, first of all, you can start by telling me your name,” Monique teased. “Your real name.”

Vanessa started at this.

Her reaction must have not been what the older woman was expecting, because she quickly went to correct herself. “Or not! You don’t have to tell me.” Monique looked down at the table.

“No, no, it’s fine, I just…” Vanessa shook her head slightly. “Most people don’t care enough to ask.”

Monique looked up at her, a trace of sadness in her eye. Vanessa chose to ignore it for now in favor of the conversation.

“Vanessa.”

“That’s pretty.”

Vanessa hummed. “It does the job.” She looked up at Monique from under her lashes. A practiced move. “What do you do, Monique?”

The older woman’s eyes flicked over the balcony to the city below. “I run a marketing management firm.”

Makes sense with the watch, Vanessa’s mind interjected.

“What does that mean?”

Vanessa knew what it meant. She’d met with more businessmen than she knew what to do with over her three-year residence.

HR was where the older men went after Wall Street prowling. Social Media Management was for the younger ones, early/late twenties who were still wet behind the ears. Marketing could go either way, usually catering to the folks with accounting degrees and an interest in psychology.

Vanessa knew. She played dumb because targets always liked telling you about what they do. They liked explaining things to the poor uneducated little girl with wide eyes and a slit in her dress. Vanessa played her part, still unsure of where she stood with Monique.

The older woman chuckled, her eyes darting back to Vanessa. “It means I boss around the people that boss other people around, and we create promotional materials for major companies.”

“Anyone I’d know?” Vanessa asked absentmindedly, allowing plenty of time for her present company to drone on and on about how incredible her business ventures were. How rich she was. How important it all made her.

The left corner of Monique’s mouth twitched up. “I’m not at liberty to say.”

Vanessa chuckled, a bit taken aback by the lack of droning. “Oooh, mysterious.”

Monique hummed.

“Well, you clearly good at your job,” Vanessa said.

Monique quirked up an eyebrow. “Why would you say that?”

“The watch,” Vanessa said before she could think better of it.

“Yeah, I noticed you eying it earlier,” Monique said, voice calculated. Not judgmental, but measured. “Is that how you pick your…”

“Targets?”

“People?”

They answered simultaneously.

Monique chuckled. “Well, when you put it like that.” She took a long sip of her drink and Vanessa found herself wanting to apologize. She bit her tongue before she could actually follow through with such a hair-brained idea.

Instead, she shrugged. “It is what it is.”

Monique nodded, still not giving away her feelings, face set in a slight upturn of her lips. “So how do you pick your marks then?”

Vanessa ran a hand through her hair absentmindedly. “Why do you wanna know?”

Monique shrugged. “Humor me,” she said. “Walk me through the steps, Vanessa.”

Monique’s tongue curling around the syllables of her name made Vanessa’s insides light up in an all too familiar way. She had to break eye contact or she was going to do something stupid.

She also had to take a minute to collect her thoughts. No one had ever asked her anything like this before. Targets didn’t usually want the illusion broken. They knew what they were to her, but you weren’t supposed to acknowledge it. It was a weird game of social chicken.

“Okay. Well.” Vanessa coughed. “First step is lookin’ the part.” She motioned to her dress, still reflecting the city lights below them. “You gotta be eye candy.”

Monique bit back a smile, and Vanessa could feel her eyes trailing down the length of her neck. The flush spreading to her cheeks made Vanessa’s head a little fuzzy.

“Second step is knowin’ your worth. You don’t go to seedy casinos or you get creeps. You wanna roll high, aim high. Bellagio, Caesars Palace, Cosmopolitan,” Vanessa said matter-of-factly. “They put you out, you’re better off working the corner. Casino girls get paid dust. Less than dust. But you don’t wanna be on the streets.”

Monique hummed noncommittally, prompting Vanessa to continue.

“Step three ain’t somethin’ you learn. You gotta be good with people. Know what they want. Men are easy. Sex, booze, drugs, gettin’ off. Simple.” Vanessa let out a breath. “The real art in it all comes in the form of pretendin’ to not know any a that. A lot of what you do is pretendin’ you can’t tell your left foot from your right. Targets love explainin’. Makes ‘em feel good to brag to somebody they ain’t ever gonna see again.”

The older woman nodded, crossing her legs under the table.

Vanessa nodded to herself. “Then you got ‘em. Make ‘em feel special, get ‘em drinks, whisper in they ear till they pockets empty. You get that check from the casino at the end of the week, and sometimes targets offer you more to sleep with ‘em. If that’s your thing then there ya go.” Vanessa leaned back in her chair, just in time for their food to arrive.

The waitress set their plates down none too gently and scattered the second she affirmed they needed nothing else.

“Sounds like a lot to keep track of,” Monique mused, twirling her empty fork in her hand.

“It ain’t so bad.” Vanessa shrugged. “I could be out on the street.”

They paused for a moment to dig into their food, Vanessa’s stomach noisily thanking her for the extra syrup. Monique watched her with light in her eyes. It was unnerving. Not in a bad way per se. It was just different.

A not wholly unwelcome different.

Vanessa read people well, it was her job. But for some reason, she couldn’t get a clear read on Monique, her motivations, or what drove her. Usually, Vanessa only had to nod and smile as people freely offered up information about themselves for her to use. Monique was playing her cards close to her chest, not unlike the way she had been playing the games earlier.  

Monique hummed as she set her fork down gently next to her plate. “Will you show me?” she asked.

“Huh?”

Monique looked around at the other tables for a moment before pointing to a well-dressed man, early thirties, younger than her usual targets.

“Walk me through how you would… acquire him.” Monique settled on.

Vanessa was intrigued. This woman, she wasn’t doing anything by the book. Targets didn’t ask her questions, didn’t listen to her answers. They talked and she half-listened and wished she were anywhere else. Monique was throwing that all out the window, or, over the balcony.

“Why?”

Monique shrugged simply, still hiding her motivations behind a curious smile. “I wanna see you in action.”

“How do you know you ain’t been seein’ me in action?” Vanessa quirked up a brow. Challenging.

“You wouldn’t have left the casino with me if I were just another target.”

Monique had her there.

Vanessa swallowed pointedly. “Well, he’s young,” she threw out, eyes trailing up the man’s form. “Thirties. No wedding ring, which is a good sign, makes my job easier.”

Monique’s eyes darted back over the balcony.

“If we were at a casino he’d probably be playing Texas Hold-Em. All the bachelors love that game, I swear.” Vanessa smiled to herself. She looked over to see the young man grinning widely with his date. “He’s wearing Valentino, so he’s definitely a fan of the classics, old movies and old stereotypes of women included.”

Monique chuckled “And you know that just from his suit?”

Vanessa nodded. “His haircut says accounting, but he ain’t got a watch, so he probably works in an office building. My guess is he a trust fund baby workin’ for daddy’s company in a big city.” Vanessa shrugged, satisfied with her answer. “But he’s not a local,” she added as an afterthought.

“How do you know?” Monique questioned.

Vanessa allowed a smirk to envelop her features. “He keeps lookin’ over the balcony.”

Monique’s eyes widened for a split second in shock. But only for a second.

Vanessa smirked inwardly. The first slip of this woman’s cool facade hit Vanessa like a drug. She needed more of it.

“If we was at the casino I’d bump into him on accident, pitch my voice higher, like this.” Vanessa demonstrated, clearing her throat before she spoke in a squeaky and unfamiliar way. She feigned dainty. “Oh, my god, I’m so sorry, I can’t believe I did that, I’m so clumsy. Let me make it up to you with a drink.”

“And that works?” Monique raised a brow incredulously.

Vanessa nodded. “He’d be thrown off at first but he’d get a good look at me and say no harm done. He’d probably make some comment about how ‘the man should buy the drink.’ And I’d smile and look down at my feet. Make myself small. He’d offer to buy me a round. I’d refuse ‘cause I’m workin’. But he wouldn’t take no for an answer, those guys never do.”

Monique’s smile faded and she nodded slowly, understanding crossing behind her eyes.

“Bada-bing, bada-boom. I hit my quota for the night.” Vanessa tried to finish with a bit of a flare to lighten the suddenly tense mood.

Monique was just looking at her stunned, mouth gaping open.  “That’s amazing.”

Vanessa was thrown by the compliment.“W-well, it’s the job.” She cursed her voice for coming out unsteady.

“No, the way you did that, just then.” Monique reached across the table to grasp Vanessa’s hand. “Observed all that about him just from one look.”

Vanessa was most assuredly blushing now. “Oh, well, I—”

“It’s amazing!” Monique exclaimed. “Really, Vanessa you’re so incredible.”

The tone of Monique’s voice was too genuine for Vanessa’s liking. She didn’t know how to respond to that, to any of it. People didn’t act like that. They weren’t nice for no reason. Monique had an agenda.

Everyone did.

Still, Vanessa could feel in her gut that Monique wasn’t out to hurt her. Monique was different. Or maybe that was the silly romanticism getting in Vanessa’s head again. It was getting harder and harder to tell the difference.

“I wouldn’t say that…”

Monique cut her off. “I would. I just did, didn’t I?”

“Yeah, but-”

“Then that settles it.” Monique smiled. “You’re amazing.”