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Jan 24, 2010 09:17 AM

Michael's Gourmet Room in the South Point Hotel/Casino

Mr CF and I are going to be in Las Vegas later this week and one of our friends has suggested Michael's Gourmet Room... and I've never heard of it and can't find anything on the board about it.

I hate to waste a trip to Vegas with a mediocre dinner when there are SO many other great options available.
Any feedback?
Will I be sorry I didn't go to Charlie Palmer's or Bouchon instead?


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  1. Michael's is a bit of a mystery. I often stay at South Point and I never see anyone going in or out or see discussion of the place here. Michael's is a transplant from the old Barbary Coast. It has always been primarily an expense-account haunt for high rollers. Service was over the top and the food was OK but eclipsed by the "classy brothel" decor and the coterie of waiters that always seemed to be hovering.

    I have a friend who is a wonderful person, but... her favorite restaurant in the world was Michael's. So I went once, and didn't regret it because it was an "experience," but unless things have changed, expect an overpriced old-school dinner.

    I can't remember a single report about a Michael's dinner at South Point, even though it's been there for many years.

    13 Replies
    1. re: Dave Feldman

      Thank you so much Dave!
      We're leaving this afternoon and I've been in a bit of a dither.

      I think we'll pass on it.
      I told Mr CF your description of both a 'classy brothel' and 'overpriced old-school dinner' and he said "Nope."
      He's a man of few words - succinct you could say.

      I appreciate the feedback!

      1. re: Cookiefiend

        I just had dinner at Michael's last night. It has now beat out B&B for the best meal i've ever had. Also, the most expensive, but i'll mention more on that, later.

        This is OLD, old school. European waiters with napkins on their arm, there is a waiter and 2 bussers for 2 tables. VERY very attentive service, and many foods are prepared tableside. I won't say it's fair to use "classy brothel" as a descriptor, but then again..I've never been to a brothel, much less a classy one. Yes, the dominant color is a rich claret, but not hard on the eyes at all. It's dripping in opulance, the stained glass ceeling is gorgeous.

        I ordered the creamed mushrooms for an appetizer, the Dover Sole for an entree, and Triamisu cake for dessert. The mushrooms were tich and decadent, cooked tableside. The Dover Sole was -outstanding- and prepared in a brown butter sauce. Deboned at the table with a bit of ceremony, too! It was juicy, flaky and only a hint of fishiness, but reminded me alot of king crab. I loved it

        Dessert wasen't fantastic, but decent. It was in the icy side, I was so full, it didn't really matter.

        Dinner for 2, with a cocktail each was $360. I was there with my MIL on a comp. No entree under $54 there. A few over $100.

        A great experience, but one I'm not sure will happen again for me. I'm glad I tried it!

        1. re: Honeychan

          I often stay at South Point and often pass the entrance and I've never seen anyone go in or out of Michael's -- how crowded was it? I assume 90% of its patrons are on comps.

          "I won't say it's fair to use "classy brothel" as a descriptor, but then again..I've never been to a brothel, much less a classy one. Yes, the dominant color is a rich claret, but not hard on the eyes at all. It's dripping in opulence, the stained glass ceiling is gorgeous."

          So accurate and so well-written! This perfectly describes the ambiance at Michael's when it was at Barbary Coast, too.

          1. re: Dave Feldman

            Thanks, Dave!

            I really really loved my experience at Michael's. Yes, i'd say it's very fair to say most who eat there are getting comped. I also just found out my MIL got -another- comp for Michael's for November, so another dinner will be had. I'm SOOOO excited, too!

            I saw that they serve fresh stone crab, and New England lobster, flown in fresh daily. (so they told me) I watched the waiters dismantle and shell a lobster complete, in about 2 minutes there. No muss, no fuss for the diner, at all. I'm really wanting that, this time!

            As far as it being crowded, by 7pm, the place was 75% full. They had 2 decently large groups of 8 or more as well.

            1. re: Honeychan

              When I went there, perhaps 15 years ago, almost everyone there seemed to be ordering the rack of lamb. Thanks for the follow-up.

        2. re: Dave Feldman

          John Curtas ate there recently and posted a review at his website Eating Las Vegas. It's ah... it's very... ah... well, you read it and make up your own mind.

          1. re: shamu613

            Max Jacobson also reviews Michael's this week in the Vegas Seven magazine:


            1. re: westie

              Fascinating reading those reviews back to back. Thanks for the links.

              1. re: Dave Feldman

                What is even more amazing is he and Jacobson dined together.

                FWIW - Curtas has slightly revised the review since it was first posted.

              2. re: westie

                Fascinating reading indeed...
                Talk about two different perspectives!

                1. re: Cookiefiend

                  Beware of John Curtas reviews. I have tried many of his recs over the years and have been disappointed most of the time. As have my fellow LV CH'rs

                  1. re: mtngirlnv

                    My visits (yes, I got a second one on 11/29, lucky me!) are akin to Max Jacobson's take on Michael's.

                    I think John Curtas is iffy on reviews. He seems to enjoy what he says a bit too much, and tries really hard to be edgy,hip and yes..a uuber-smartass. It's not that he's always wrong, but I tend to disagree with his reviews, more that agree.