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Sure Thing in Las Vegas

jpc8015 Oct 2, 2008 10:33 PM

I am currently working overseas and am planning on coming home in February. I need a restaurant that is a sure thing in Las Vegas to take my wife. I would prefer steakhouse or traditional French cuisine. It is very important that the restaurant be quiet and have an elegant setting. I need a place that has great food, great wine list, and a high level of service without being intrusive.

We will be staying at Mandalay Bay but we are open to going to other Hotels or even off the strip if necessary to find the perfect experience.

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  1. c
    climberdoc RE: jpc8015 Oct 3, 2008 09:02 AM

    Charlie Palmer Steak qualifies as a top-notch steakhouse with a very romantic and elegant setting. They have amazingly comfy couches perfect for couples. Food and service place this up there with the best steakhouses in Vegas. It's in the Four Seasons Hotel which is in the same building as Mandalay Bay.

    I agree with uhockey on Alex. You won't go wrong there. Plan on paying big though.

    1. l
      LVI RE: jpc8015 Oct 3, 2008 12:09 PM

      I would say Picasso fits the bill perfectly. I like Le Cirque but as far as atmosphere, quality of food and service, Picasso is stellar. Even nicer is Guy Savoy and I would consider it the best in LV but it will be $500pp at a minimum if you include wine.

      8 Replies
      1. re: LVI
        uhockey RE: LVI Oct 3, 2008 03:04 PM

        Have you been to Alex?

        My next trip to LV will likely be Picasso and Savoy. It'll be interesting to compare.

        1. re: uhockey
          LVI RE: uhockey Oct 10, 2008 03:51 AM

          I have not ever been to Alex although I had been in his restaurant in the Mirage.

        2. re: LVI
          jpc8015 RE: LVI Oct 4, 2008 02:50 AM

          Wow, I checked out the Guy Savoy website. Looks great but I do need to make my mortgage payment.

          I've been checking out menus and such a lot. Morel's looks great as does Prime and Carnevino. I may try to hit Morel's for a Sunday brunch and Carnevino for lunch. Anybody have an opinoin on either of those two places.

          1. re: jpc8015
            Debbie W RE: jpc8015 Oct 4, 2008 09:09 AM

            Haven't heard anything particularly good about Morels, other than they have a good location/view. Not sure Carnevino is open for lunch - check on that.

            1. re: Debbie W
              Eujeanie RE: Debbie W Oct 4, 2008 12:05 PM

              How about Charlie Palmer Steak in the Four Seasons (part of MB)? It was very quiet and elegant and the food was good.

              1. re: Eujeanie
                jpc8015 RE: Eujeanie Oct 11, 2008 03:12 AM

                I think I am leaning towards Charlie Palmer. We will be staying at TheHotel at Mandalay and I think that we would like to stay close to our room for this dinner. I also like the idea of the couch dining.

              2. re: Debbie W
                jonfin RE: Debbie W Oct 9, 2008 02:33 PM

                Don't waste your money on Morels. We were there last weekend. Over salted food. Lousy service...really lousy. The best part of the meal was the hot bread -- isn't that a sad comment?

              3. re: jpc8015
                uhockey RE: jpc8015 Oct 5, 2008 11:14 AM

                Carnevino is NOT open for lunch. Their website is a lie. I was angry when I arrived and was denied with "yeah, they haven't changed the website but we haven't had lunch in about 3 months"

            2. Beach Chick RE: jpc8015 Oct 5, 2008 11:22 AM

              hands down Alex at the Wynn..
              If you don't want to spend the mortgage payment which you will do at Alex...Daniel Boulud's Brasserie has a wonderful 3 course for around $50 pp.. food, service and the wine list are lovely..the water show adds another element for entertainment.
              I love the Wynn and been to most of the restaurants and you can't go wrong at any of them..


              4 Replies
              1. re: Beach Chick
                honkman RE: Beach Chick Oct 5, 2008 06:04 PM

                The last time we were in LV we had also two dinners at Bouchon and Daniel Boulud's Brasserie. Bouchon, as in the years before, was great but Daniel Boulud's Brasserie was the big disappointment. Boring food and overpriced for what they deliver and just ok service.

                1. re: honkman
                  Jwsel RE: honkman Oct 11, 2008 04:18 PM

                  I also was very disappointed by Daniel Boulud's brasserie. The food was just okay and designed to be "upscale" for people who are not foodies. My friend ordered the cheese plate on the charcuterie menu and it was a joke. Every cheese was bland and the so-called "blue" on the cheese plate was virtually tasteless. The joke was that there were some fine cheeses on the individual cheese menu (I ordered a rogue river blue to give the cheese platter some diversity). I got the impression that the restaurant gears their menu toward a not-very-sophisticated clientele.

                  1. re: honkman
                    Beach Chick RE: honkman Oct 11, 2008 06:29 PM

                    it's been a year since I have dined at DB and knowing how Steve Wynn works and Daniel as well, I am extremely surprised that he would let anything out of his kitchen with food that is just so-so..not saying that it doesn't happen.
                    It is a brasserie so you are not getting the caliber as in Alex but still no excuse.
                    I will be staying at the Wynn sometime early next year, so I will definitely check it out again and report back.

                    1. re: Beach Chick
                      Debbie W RE: Beach Chick Oct 12, 2008 09:39 AM

                      We had dinner at DB Brasserie in August and it was quite good. Not perfect, but worth it. We started by sharing the charcuterie platter which was excellent and quite generous. Then, hubby had the moules/frites which he really liked, and I had the DB Burger. My burger was somewhat overcooked but I was so full that I didn't bother to send it back. No desserts. There was somewhat of a service glitch at the beginning, our charcuterie was extremely slow in arriving, I didn't complain but we were comped one of their flatbreads and it was quite tasty. If forced to choose between Bouchon and DB Brasserie, I would choose Bouchon, but DB exceeded my expectations (on what was our fourth visit, second dinner, but the prior dinner was 3 years prior). I would return for the charcuterie alone, it was that good.

                2. f
                  foodgimp RE: jpc8015 Oct 12, 2008 11:09 AM

                  I am going to throw out some different ideas. Alize at the Palms has wonderful food and an amazing view. Mix at THE Hotel would be a good choice only if you can eat on the Patio. otherwise it is to noisy.

                  5 Replies
                  1. re: foodgimp
                    uhockey RE: foodgimp Oct 12, 2008 11:22 AM

                    I tend to disagree on it being too noisy.....it is only too noisy near the kitchen or bar. Provided you get in the back corners it is great. Clearly the patio is "ideal" on a nice night, though.

                    1. re: uhockey
                      foodgimp RE: uhockey Oct 12, 2008 11:39 AM

                      I love the action, I just thought that for what he was looking for the patio would be the best option.

                      1. re: foodgimp
                        uhockey RE: foodgimp Oct 12, 2008 11:58 AM

                        Gotcha. While the food is phenomenal and the scene glorious, I'd not call it steak or "traditional french" by any means. I'd go with Le Cirque or Alex, given his criteria....though I have to imagine Savoy or Alize or Fleur de Lys would fill the ticket (though I've not been to those 3)

                        1. re: uhockey
                          foodgimp RE: uhockey Oct 12, 2008 12:21 PM

                          I wonder if anything is "traditional" French anymore? Even my wonderful meal at Savoy had unique twists and turns that made it far from traditional.

                          1. re: foodgimp
                            LVI RE: foodgimp Oct 13, 2008 06:54 AM

                            Foodgimp poses an interesting dilemma. "Traditional" French: What exactly is it? Is that Escoffier's cooking, nouvelle cuisine, haute cuisine, or an even earlier period of time, or does it mean a combination of each? If you were to ask me what traditional French cuisine was I would say it has its roots in all eras and is being defined by master chefs everyday. What is better than a perfectly cooked cassoulet or coq au vin? And can that be compared to a Guy Savoy artichoke black truffle soup or whole roasted poussin in a foie gras jus? So I think "traditional" should be defined for what the individual taste is. Personally, if price is no object then my traditional choice is, hands down, Guy Savoy.

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