Miss Ohio Monica Day cuts the cheese. No, really. Fenacho.

The Miss USA girls, or at least 15 of them, continued their all-out assault on Vegas today at The Venetian after yesterday filming their introductions for the April 11 broadcast. The pageant contestants were back at the hotel to take a gondola ride where they are rumored to have caused a six-boat pile-up as gawking gondoliers failed to keep their eyes on the road. Canal. Whatever.

From there it was on to Morels French Steakhouse & Bistro inside The Palazzo, where executive chef Eric Bauer personally served the girls. Bet that was a tough gig to take, Bauer.

By Jason Scavone

Seriously, if you haven’t made Valentine’s dinner plans yet, there may be no hope for you. But let’s say you finally got up the nerve to ask out that Starbucks barista and she finally agreed to spend V-Day with you just today. Here’s one more dinner option – if you can get reservations in the next three hours — that might leave you broke after the fact, but should guarantee you get some good coffee the next day regardless.

Morels French Steakhouse & Bistro inside the Palazzo is offering special menu options for Valentine’s Day, starting with an appetizer special for $31 per person that includes Fennel Dusted Diver Scallops, White Sturgeon Caviar, English Pea Veloute and Market Glazed Carrots.

“Scallops and caviar are a great pairing and a luxurious item to eat, which makes it perfect for Valentine’s Day,” said Morels Executive Chef Eric Bauer. “This dish is highly pleasing to both the eye and the palate.” Click for more words and pictures »

By Pj Perez

Tired of the cold? We’re kind of getting there too. I think we should all meet over in the swanky new lounge at Morels French Steakhouse & Bistro, order a round of the restaurant’s signature Nectar Margaritas (created by sommelier and beverage director Nick Hetzel), and pretend it’s the middle of June and that we’re on some Cayman Island beach.

Or if you happen to be on your way to a Cayman Island beach (you bastard), here’s how you can make the Nectar Margarita yourself: mix Don Julio Reposado, agave nectar, hand-extracted lime juice and a splash of Grand Marnier, serve it over ice in a tall glass and garnish with a lime wheel. Ray-Ban Wayfarers optional.

By Pj Perez

We’ll try not to bore you to tears with too much news about the new Palazzo resort and its grand opening festivities that begin tonight … but, well, if you spent $1.8 billion building a hotel and casino, you’d expect some press too.

To that end, some little bird told us that Morels French Steakhouse & Bistro recently appointed Nicholas Hetzel as its beverage director and lead sommelier. That means if your drinks suck, blame the smiling guy in the picture above. But given his extensive experience in the industry — including stints as head sommelier at Redd in Yountville, Calif. and general manager of n.v. in Napa, Calif. — we don’t foresee any problems in that department.

Plus, the guy’s a UNLV graduate. A true Rebel can always be counted on — especially where alcohol is involved.

By Pj Perez

The Palazzo resort is still in its soft-opening phase, but one of its signature fine dining restaurants is opening its doors to the public today. Morels French Steakhouse & Bistro, the latest creation of Market City Caffe, is an 11,500-square-foot restaurant offering upscale dining as well as an iced seafood bar, a cheese and charcuterie bar and a full bar and lounge.

Your friends at Daily Fiasco used ninja stealth tactics to get a table at the place last night, and using Jedi mind tricks, we managed to get not only an entire meal and drinks, but also pictures for you fine people. Click for more words and pictures »

By Pj Perez

(Resort photo courtesy of the Palazzo)

Morels, the new French steakhouse and bistro opening soon inside the Palazzo resort on the Las Vegas Strip, finalized a few more pieces of its talent puzzle with the hiring of executive chef Eric Bauer and managing partner Gregory Arianoff.

Bauer (pictured above) has impressive creds in the kitchen: He was a finalist in the U.S. Best Young Chefs Competition for Chaine de Rotissuers 2003, trained at the Kendall College of Culinary Arts in Chicago and served as the chef du cuisine at Caracol steakhouse inside the Four Seasons Costa Rica.

Arianoff joined Morels operator Market City Caffe Hospitality Group in 2002 as general manager of Market City Caffe and Dragon Noodle Co. and Sushi Bar, both down the Strip inside the Monte Carlo resort. He started in the business as a 9-year-old prep cook in his family’s restaurant in Spain, where apparently they don’t have silly things like child labor laws. Later, Arianoff graduated top of his class from Cardinal Mercier Institute of Science in Belgium. Fancy.

The Palazzo’s grand opening celebration is set for Jan. 17 to 19. No word on whether Morels will open its doors before then.

By Pj Perez