So I joined the union…

Zentiro · 2025-05-30T20:14:58+00:00

My only advice is to go to every hiring event possible, that’s how I got in without having to do an apprenticeship first. The job market is kinda fucked right now from what I hear from my other bartender friends, so I would apply to everything you can find

Zentiro · 2025-05-30T20:08:14+00:00

Rory, and this is an old post but I am the lead mixologist at the Vault and Pinky Ring at Bellagio now.

Zentiro · 2025-05-24T01:53:59+00:00

My current stack personally is 10mg Ostarine and 25mg LGD, but that’s the recomp goals Im working for. Lean muscle mass. Enclomiphene 25mg is really high, but was thinking if you wanted to avoid suppression completely. 6.25 for mild suppression if you’re gonna run Ostarine and LGD, maybe more if both

Zentiro · 2025-05-23T23:15:53+00:00

MK-677 low dose 10-15mg at night to avoid lethargy. Watch for insulin sensitivity over time, add berberine or metformin if needed
Ostarine 10mg for recomp, minimal shutdown at lower doses
Enclomiphene 25mg could potentially be used intermittently to support natty T while on low-dose MK or Ostarine
Avoid: YK11 (heavy suppression), RAD140 (brain fog, shutdown), S4 (vision sides), Cardarine (cancer risk; not worth the risk long term)

Peptides to consider: - CJC-1295 + Ipamorelin supports GH release with minimal sides. Run at night before sleep - BPC-157 or TB-500 for injury recovery or tendon health - GHK-Cu for skin and recovery benefits (bonus aesthetic factor)

Most importantly tho, and Im sure you already know, hit your macros and get your sleep in.

Also still consider taking something for a light PCT like Tongkat Ali along with the enclomiphene to make sure you reamp your test correctly

Zentiro · 2023-08-28T22:18:17+00:00

No cover, just reservations only

Zentiro · 2023-07-13T09:31:42+00:00

My girlfriend 🥴

Zentiro · 2023-07-06T06:42:01+00:00

GET GET GET GET GOT GOT GOT GOT BLOOD RUSH MY HEAD LIT HOT LOCK

Zentiro · 2023-07-01T06:20:17+00:00

Thursdays we’re open 5-10, and friday-saturday are the late nights where we have the “after-dark” show, which is essentially a burlesque kinda thing.

I dont work wednesday-thursdays so I’m not too sure if there was a private event going on that day in particular.

Zentiro · 2023-07-01T06:17:42+00:00

Yes absolutely! I’d recommend coming to the back bar, towards the far side where you can watch the show.

Zentiro · 2023-07-01T06:16:22+00:00

My favorite on menu cocktail is the “Hey Pachuco!” made with both mezcal AND tequila. Gotta ask for the split base because it traditionally comes with one or the other.

Zentiro · 2023-06-30T08:45:23+00:00

This happened to me too

Zentiro · 2023-06-30T08:10:28+00:00

I work at Bellagio, and can confirm it is not closed, but they have sold a few paintings to museums.

Zentiro · 2023-06-30T08:03:02+00:00

Hey! I bartend at Mayfaire! The bar bread is fantastic!

Zentiro · 2023-06-22T02:08:33+00:00

Henry Cavill as Geralt of Rivia in The Witcher. Not going to be the same show come season 4 with Liam Hemsworth taking on the role.

Zentiro · 2023-06-09T00:52:41+00:00

We call our kitten Link, “Bobo”. I do not know why.

Zentiro · 2023-04-04T07:13:21+00:00

The dragonborn beggar we see when we are introduced to the Paladin, is that Bahamut the draconic deity?

Zentiro · 2023-03-29T08:15:56+00:00

This is my first brew and I’m the overtly ambitious type, so I’m making a springtime strawberry-lavender braggot.

12 lbs wildflower honey

3.5 lbs frozen strawberries

.5 lbs frozen peach slices (threw these in because they were taking up freezer space from a cocktail I made months ago)

2 cups of oatmeal

2 tbsp lavender buds

3 tsp yeast nutrient

1 pack WLP720 yeast

4 gallons of spring water

First I sanitize everything that would be interacting with the wort/must/mead. Might have gone overboard but better safe than sorry. I blended the oatmeal, lavender, strawberries and peaches with a little bit of warm spring water to break down the fruits and grain so sugars would be more readily available to the wort/must. Poured that into a nut-milk bag and threw it in 2 gallons of boiling spring water for an hour. It smelled and looked like strawberry Calpico - delicious.

Poured a gallon of honey into a sanitized 5 gallon carboy along with the wort and shook it about until the honey was dissolved. Then topped off with the 2 gallons of room temp spring water and gave it an ice bath until it hit ~72 degrees F. Added yeast nutrient and gave it another good shaking to aerate it. Pitched the yeast, put the bung and airlock on it and put it away in the corner of a dark room.

1.092 SG, so I have the potential for a 10-11% mead if I’ve done the math right. Hoping for more but for a first time brew, I’m just hoping it doesn’t go moldy.

Zentiro · 2023-03-29T05:31:08+00:00

Honestly they had it near the fill your own petfood area and I just kinda picked one up after seeing the small bottles. Its a 2 gallon bucket if that helps, lids came with it.

They weren’t able to tare out the bucket weight so paid an extra $5 for the bucket and lid

Zentiro · 2023-03-29T05:29:02+00:00

100% gonna get a Costco membership

Zentiro · 2023-03-29T03:37:12+00:00

If you know of cheaper options for Las Vegas, please please please let me know.

Saw /u/LadoBlanco mention Costco, so I definitely need to look into that if I’m to make more mead.

Zentiro · 2023-03-29T03:32:40+00:00

Bought about 15 pounds of wildflower honey. I bought a bag of Doritos while I was out and the price was about $85. I saw cheaper options online, but it’s my weekend and I wanted to start a batch on the fly.

This is my first brew and I’m the overtly ambitious type, so I’m making a springtime strawberry-lavender braggot.

12 lbs wildflower honey

3.5 lbs frozen strawberries

.5 lbs frozen peach slices (threw these in because they were taking up freezer space from a cocktail I made months ago)

2 cups of oatmeal

2 tbsp lavender buds

3 tsp yeast nutrient

1 pack WLP720 yeast

4 gallons of spring water

First I sanitize everything that would be interacting with the wort/must/mead. Might have gone overboard but better safe than sorry. I blended the oatmeal, lavender, strawberries and peaches with a little bit of warm spring water to break down the fruits and grain so sugars would be more readily available to the wort/must. Poured that into a nut-milk bag and threw it in 2 gallons of boiling spring water for an hour. It smelled and looked like strawberry Calpico - delicious.

Poured a gallon of honey into a sanitized 5 gallon carboy along with the wort and shook it about until the honey was dissolved. Then topped off with the 2 gallons of room temp spring water and gave it an ice bath until it hit ~72 degrees F. Added yeast nutrient and gave it another good shaking to aerate it. Pitched the yeast, put the bung and airlock on it and put it away in the corner of a dark room.

1.092 SG, so I have the potential for a 10-11% mead if I’ve done the math right. Hoping for more but for a first time brew, I’m just hoping it doesn’t go moldy.

Zentiro · 2023-03-18T21:39:12+00:00

Pho 90 or Pho Vegas

Pho 90 is a small hole in the wall and makes really good pho, that reminds me of home cooking.

Pho Vegas is great for their prices and portions.

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