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Twist: Tasting v A La Carte

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Just curious, I know that at Gagnaires flagship in Paris the tasting is typically one dish per course, where the A La Carte is typically multiple preperations per course. In my opinion the a la carte sounds more interesting in that situation.
Does Twist work the same way? Would you recommend the tasting or the a la carte?

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  1. It is quite similar to the Paris location, but never once was there a "single dish" on my table - everything came with satellite dishes.

    I contacted them in advance and requested a tailored tasting - part tasting menu items with a couple supplements. It was an amazing meal that I reviewed here on chowhound.

    http://uhockey.blogspot.com

    8 Replies
    1. re: uhockey

      Yeah, I read your review, great stuff. I don't think I'll request a custom tasting menu with additions though. Just choose between tasting or a la carte.
      If you had to suggest one, which would you recommend? Which one gives wider variety of preperations?
      Also, I have no idea why this thread posted 3 times.

        1. re: Heeney

          I would suggest reading some additional reviews of Twist besides uhockey (like on Yelp). On a recent trip to Vegas we ate there based on uhockey's review. Unfortunately, it was the worst meal of our lives and we are now $750 (for 2) poorer. We've eaten all over the world and usually agree with uhockey's outstanding reviews. Unfortunately, regarding Twist, we couldn't disagree more. It is nothing more than a very expensive gimmick. It's OK to be experimental if the food taste good. Although there were a couple very good things, there were too many failings to justify the cost. The "Iichiko" course literally tasted like broccoli puree with dirty sidewalk slush piled on top of it.

          1. re: gmcurology

            Too bad - I will note that the same has been said of his Paris restaurant - some days it is "the best meal of your life" and other nights it is just plain out there. I will admit Gagnaire was present during my visit, so that may have helped, but I'd have no reason to exaggerate my experience - IMO it is the 2nd best kitchen in Vegas and by far the most dynamic.

            http://uhockey.blogspot.com

            1. re: uhockey

              I ate at his Paris restaurant 3 years ago. Some parts were amazing. Some were odd misses. But the whole experience was ruined by this awful woman sat at a table next to us who insisted on requesting dishes that were not even on the
              menu, telling them how to make it, and then spending all night talking loudly about "her driver" in Japan. It was awful and took away from the food. I'm hoping Twist will give us the opportunity to retry Gagnaire without those distractions.

              1. re: uhockey

                uhockey,

                Which kitchen in LV do you consider to be the "best"?

                1. re: ellenost

                  Robuchon - both the sweet and savory department churn out impeccable food. It may not be everyone's cup of tea, but it'd be hard to argue anyone is turning out better food - perhaps even in the whole US.

                  http://uhockey.blogspot.com

                  1. re: uhockey

                    Great! I'm glad I have a reservation for Robuchon in April.