This year I’ve made two visits to Vegas, both trips for work related conferences, and both times I had friends in town so I could add a little fun to my days of seminars and product pitches. I am not going to describe everything I ate or each locale, but simply offer some lists, photos, and a few thoughts. The list of destinations this year is below. Some were welcome repeats, some were slight disappointments, and a bunch of food and experiences were excellent to fhacking gooood.
Vegas is not everyone’s kind of place, but it’s hard to deny the tight compression of serious restaurants in a few square miles. The service industry is strong – an army of trained, professional chefs and servers and sommeliers, backed with richly stocked walk-ins and vast wine lists, brought about by the excess and money flowing through the surrounding casinos.
I’ve highlighted some of the places where I’m eager to return, “can’t-miss” spots, if you will. That doesn’t necessarily mean non-highlighted restaurants were poor. My experience at Jaleo was very good overall (a few misses) but I’ve tried nearly everything I want on the menu, and am more interested in exploring the menu at Julian Serrano at this time. And Carnevino was good, but Wolfgang Puck’s CUT was head and shoulders better if I’m seeking a steakhouse experience. CUT is now my favorite steak in Vegas, hearty steaks with a chargrilled note, and they also have lustful, seasonal appetizers and sides, with a more modern approach.
Joël Robuchon is one meal I’ve been debating – I don’t know when or if I will return, but I don’t regret laying down the pile of cash required. The dining room, service, bread and dessert and cheese cart are exquisite, of the highest quality I’ve seen in America. Much of the menu was grand and delicious as well, and execution was not touched by flaw. Some of it felt rich and opulent just for the sake of being so, one dish after the other, my palate aching for some acid and vibrancy. Part of that is the French way I presume, our stunning selection of wines providing the final structure to each dish. Of this type of restaurant, , and I would have loved just one or two of to make an appearance on my table. Again, if looking for a formal, celebratory meal, in a type of restaurant which nearly doesn’t exist anymore, I would have no qualms recommending a visit.
Restaurants visited January-April
Joël Robuchon at The Mansion
Chada
Carnevino
CUT
barMASA
Julian Serrano
Jaleo
Joe’s Stone Crabs
The Country Club
Bouchon
Top of the World
Public House
RM Seafood
Prior Visits
Eating Las Vegas (L’Atelier de Joël Robuchon, Lotus of Siam, Stripsteak, China Poblano, Julian Serrano, Sage, Mesa Grill)
Eating Las Vegas 2 (é by josé andrés, kabuto, blue ribbon sushi, sushi roku)
Eating Las Vegas 3 (Chada, Jaleo, Lotus, Wing Lei, Public House, Milos)
lunch – black rice with lobster meat, topped with squid and aioli at Julian Serrano (Aria)
burrata and turnips with pea puree | favas, tomato, pecorino – CUT (Venetian)
CUT dry aged strip
pork paella – Jaleo (Cosmopolitan)
crappy instagrammed photo of nigiri at barMasa
Massman curry, one of many late night dishes had during two visits to Chada (off-strip – Chinatown area)
Springtime gnocchi and beef cheek ravioli (insanely good) at Carnevino (Venetian)
Dry aged bone-in ribeye at Carnevino
A few wines from this April visit – all excellent, but the ’05 Truchot Clos de La Roche….dang (CUT, BarMasa)
Gravner! at Chada, Paola Bea at Carnevino (can purchase PB at Le Caveau in ATL btw)
The view from Top of the World – rotating restaurant atop Stratosphere
Roasted squash soup at The Country Club (Wynne) – a fabulous place to have lunch and enjoy the view
Country Club – Shrimp and crab Cobb salad – without planning it, all eight people at the table ordered this special.
King crab and oysters and stone crabs at Joe’s (Caesar’s new forum shops)
Giant Madagascar shrimp (special) at Joe’s – gotta love expense account meals
Boudin blanc with scrambled eggs and herbed brown butter at Bouchon for breakfast (Venetian)
Meal begins at Joel Robuchon’s Mansion – choosing bread from the cart, to be warmed up to order
“Le Caviar” – the famed caviar course
A thick layer of caviar over crab.
I know – let’s cover this course with truffles (and it works)
the mignardises selection is crazy good
our choices
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