Chef Virgil Nocon Brings Heightened Bar Cuisine to Las Vegas

The up-and-coming chef will oversee the Lodge Group's 11 venues
Staff Writer

Elaine and Scott Harris

Pan-seared halibut is one of the best dishes new Lodge Tavern dishes.

What does Vegas' renowned Lodge Group have in common with big-name chefs like Jean-Georges Vongerichten, David Werly, and Vincenzo Scarmiglia? The answer is a the young, very talented Virgil Nocon, who has trained in all of those chefs kitchens, and is now the Executive Chef overseeing 11 Lodge venues in Las Vegas.

Recently we had the opportunity to spend time in chef Nocon's kitchen as he rolled out an incredible menu that rivals the finest venues on the Strip. After training is some of the finest kitchens in the country, the old “bar food” is now a distant memory at Lodge venues, where world-class cuisine now reigns supreme.

For breakfast try the Monte Carlo, featuring pan-fried ham, turkey, Swiss cheese, powdered sugar, berry compote, mint, and balsamic reduction. For starters try a beautifully-plated Ahi appetizer, seared and served with wonton chips, soy sauce, wasabi and Asian slaw.

For lunch, a classic pastrami Reuben with sauerkraut, Swiss cheese, and Russian dressing on grilled rye bread was a favorite. We also highly suggest chef Nocon’s perfectly cooked burgers, including a bleu cheese and bacon burger. Carnivores, you must try the  premium rib eye, tenderloin choice filet, or a New York strip steak. You also can’t go wrong with our favorites, the honey-glazed salmon or the pan-seared halibut. In the mood for pasta? Try the chicken marsala, chicken parmigiana, or penne alla vodka.

Chef Virgil has learned from some of the best and has set a very high bar for cuisine in Las Vegas Lodge Taverns.

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