About the Author

gennadius
A former VegasChatter contributor, gennadius is a regular visitor to the Las Vegas area. Some areas of interest include aviation, sports (gambling, watching, participating), blackjack, craps, and science fiction. When in Vegas, gennadius can be found looking for good food, spending time at the clubs, hanging out at the tables, and watching games with friends.

6 Comments on "Gennadius: Things I’ve Noticed – March 2017 Vegas Trip"

  1. mjames1229 | May 25, 2017 at 7:15 am |

    When I was in Vegas in April, I noticed that all of the Gordon Ramsay restaurants had changed their signage to be alike. I believe the change in overall strategy is another reason BurGR became Burger.

    https://studioonenews.files.wordpress.com/2012/06/vertical_71425-2_22x28_gramsay_plvposter.jpg

    https://www.caesars.com/content/scaffold_pages/restaurant/planet-hollywood/phv/en/ramsay-burgr/_jcr_content/cards/card/featuredImage.stdimg.wide.l.jpg/1494361221937.jpg

    • gennadius | May 25, 2017 at 9:16 am |

      That definitely does make a lot of sense. Perhaps part of the reason was they were trying to unify and make things more consistent in preparation for the new place that will be taking over where Serendipity 3 used to be?

      Whatever the case, great catch and thanks for sharing the links!

  2. Keno in the coffee shop and buffet, with keno runners taking your bets, was common at all Las Vegas casinos as recently as maybe 15 years ago.

    • gennadius | May 25, 2017 at 7:56 pm |

      Interesting. I think I knew that, but in terms of actual recollection, I don’t know if I had actually seen it before. *Maybe* a long time ago at the Excalibur or MGM buffets? Or perhaps it was Harrahs? Do you know if any or all of those casinos had it at one time?

  3. You didn’t say what makes the Turkish ice cream unique. Spices? Sheep’s milk? As hot as it so often is, I’m sure I’d try almost anything frozen, anyway.

    • gennadius | May 25, 2017 at 7:32 pm |

      Heh, that’s fair. I actually haven’t had it, usually going with the baklava, but I have always looked over at it. I linked to their site in the article, and their about page talks about the history. A short snippet from there states:

      “He combined the roots of wild orchids together with the nutrient rich milk of the local mountain goats, and left it to cool. Also, the Salep didn’t taste quite right but in its place, this creative connoisseur realized that he had in fact invented a new dessert all of its own! Refreshing, healthy, and strangely stretchy, the great taste and originality of this dessert soon spread across the country.”

      I’ll probably have to try it next time now!

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