For food lovers, the sheer number of renowned restaurants makes it near to impossible to figure out where to eat. We've weeded through the best of the best so you don't have to. Without further ado, here are our top Sin City restaurant picks.

The Strip: Bartolotta

This elegant restaurant, located in the Wynn, offers something extra-special: the next best thing to dining in an Italian fishing village. James Beard Award-winning chef Paul Bartolotta hails from a big, Italian, Milwaukee-based family, and wanted his restaurants to pay homage to his roots. His goal? To transport guests to Italy--no small feat, given the fact you’re in the middle of the desert. However, this chef does just that, sourcing his fish from the motherland, daily.

If you can, opt for an outdoor, lagoon-side cabana. Even if it’s a little chilly, each table comes equipped with a heater (hot enough to cook your pesca crudo). Be sure to check out the cart teeming with the day’s fresh catch: clams, Sicilian amberjack, Mediterranean turbot, cuttlefish—a smattering of fish that were swimming in the Mediterranean just hours ago.

 

I don't like Vegas. I've been five times. Only once did I have that "what happens here stays here" experience, due mostly to the fact that I was there with five incredibly attractive ladies (me being the oldest and most out of shape of the bunch).  Nearly everything was free and we ended up hanging out with a D-list soap star in the very cheesy/contemporary 80s-themed penthouse at the Riviera. Oops, that's probably the sort of thing that is supposed to stay there.

Anyhow, for one reason or another, I keep finding myself in Sin City, or as I like to think of it, an adult, Disney-themed desert mirage. I don't know what drives me the most crazy-- the freesia-perfume-meets-smoky-pool-hall scent that permeates through the high-end casinos, shelling out $5 for a cup of black coffee, or tourists who actually believe going to Paris: The Hotel is purrty much the same as visiting Paris: The City in France.

It's been a busy few weeks for everyone at Food Works. Andrew's got a new show and book, I've been setting up three big events Bizarre Truth/Foods/World related events (and headed to Chicago for a friend's wedding), and Dusti worked on a props gig for Cat Cora's appearance on The View (show airs Wednesday). After lots of crazy days, I wanted to pass along some delicious and entertaining highlights from the past week.

Want to know about Andrew's trip to Cuba, his new book, The Bizarre Truth, or what living with the Bushmen of the Kalahari is like? Ask the man himself!  After next week's Bizarre World: Belize episode (Tuesday, September 8, at 10 E/P) be sure to join Andrew Zimmern for a live chat at 11 E/P.

Head to www.travelchannel.com/TV_Shows/Bizarre_World after the show to participate.

Get ready for the series premiere of Andrew Zimmern's Bizarre World. Catch it Tuesday, September 1st, at 10 E/P. For more information visit: http://www.travelchannel.com/TV_Shows/Bizarre_World

It's not everyday that you get to see your boss in full drag. I am loving these photos from LIPS in Ft. Lauderdale where Andrew was filming a segment for his upcoming Bizarre World: Florida episode. I love that pageant hair, and the makeup is just sublime.  Check out the photos on www.miami-gay-blog.com. What do you think of AZ's new look?

Add this widget to your Facebook page, iGoogle and more to stay on top of the latest happenings in Andrew Zimmern's Bizarre World.

Summer in Minnesota means going to the lake. My family started heading to Lake Washburn in the 1950s, meeting up with the same group of people every year.  These days, a lot folks have moved out of state—from California to Tucson and Chicago—but every July, we reconvene for summertime shenanigans.    

I’ve been to Rome, New York City and the Antarctic Peninsula, but the lake is my favorite place in the world.  Maybe it’s the waterskiing (a sport I’ve recently discovered is right up there with menudo, as far as hangover cures go), or maybe it’s the late night bonfires and sing-alongs.  Or maybe it’s those long talks with family and friends who will never judge you… even if you fall in the lake fully-clothed with your digital camera in hand whilst relieving yourself during a moonlit boat cruise. There is just something about that place that makes me feel really freaking good.

And, of course, there is the food. It takes me a full month to recover from the amount of disgustingly delicious amount of food I consume in those five days.  Tube steaks, ribs, homemade pizzas, s’mores, potato salad, and a few too many beers leave me at least five pounds heavier than I was when I arrived.

This year, we started a new tradition. Our friend Linda orchestrated our own Build a Better Burger contest. The rules were fairly straight forward:  Bring all your grilling ammo to Cabin Six at 4pm, burgers must be prepared and quartered for judging by 5PM. That's bascially it. 

We had seven entries and needed four grills to fit all the patties.  As you can see, the equipment wasn't exactly professional grade, but hey, it's the cabin. Please note: Duct tape only holds the grill cover on it's not filled with fiery charcoals. In hindsight, this is painfully obvious. I was the one who learned that removing a piping hot grill cover wtih a giant beach towel is actually pretty difficult.

I've been fired up about Sea Change ever since I scored a sneak peek of the place in June.  After last night's official opening, I have to say Tim McKee, Josh Thoma and the rest of the crew can put on quite a party. 

I brought my friend Bethany as my "plus one" in an attempt to sway her recently-relocated-from-Chicago-butt into loving Minneapolis.  I could not have chosen a better venue. She was prepared for a jeans and flip-flops crowd. Instead, she got a room full of heels, cocktail dresses and I'm almost positive I saw a seersucker suit. 

Sea Change is sustainable seafood concept, hence it was diver scallops, clam croquettes and yellowfin tuna for all. I, along with every other person at the party, went bonkers over the crispy octopus, cooked sous vide and served with salsa verde, Spanish peppers and pimenton.  I know what you're thinking: Minnesotans? Octopus? Really? But really. It was fantastically tender (none of that rubberband action going on), with just a bit of char from the grill for a little crispy action. Interestingly, I think the person most baffled by the octopus popularity was McKee, who told me he never expected so many people would even sample the stuff.  Hmm... maybe the sea isn't the only thing changing in Minneapolis.