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Thanks Vegas Chows - My Recap of Dec 28 to 31

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  • Porto Jan 3, 2013 08:00 PM
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Thanks Vegas Chows,
Had a great few days, plans were slightly altered Friday night as the misses was ill. Friday started with breakfast at Grand Lux Café (Palazzo) -Standard fare options with well executed eggs, bacon, and hash, juice and decent coffee, pricey although a good option if staying at the hotel.
Lunch at Estiatorio Milos (Cosmopolitan)– Run, don’t walk to their lunch deal. How they afford to prepare these dishes at just over $20 for three courses is amazing. Service was spot on. Get the Whole Grilled Sea Bass – Perfect with Tomato Salad App and the Walnut Pie. Dinner, due to an unscheduled solo dining I cancelled the Barrymore and went to
B & B in the Palazzo. Mario Batali and Joe Bastianich have a great place, I was seating in the wine room at the corner table looking out. Had a quartino of excellent wine with a warm lambs tongue with black truffle, chanterelles and a 3 minute egg on top to start. Flavours were highly developed and the tongue was just the right texture and moist. Next, Homemade orecchiette with spicy lamb sausage and rapini, again textures and flavours were spot on, perfectly prepared. Service was prompt and well executed.
Saturday began at Bouchon (Venetian) for Brunch, Roast chicken and bacon & herb waffles and vanilla bean butter. This dish is flavourful, satisfying and delightful, a must to have. Service was great on Saturday although not as from another waiter on Monday again. Misses had the Quiche of the day and a wonderful side salad. Coffee is really good and the whole Paris bistro feel of the place really adds to the experience.
No Lunch – Dinner @ Le Cirque (Bellagio) Pre dinner menu.
$100 each got us three courses and wine pairings to match. Really great value. We both had the beef tartar to start which I enjoyed although the misses felt the horseradish and mustard was a bit overpowering. Pork tenderloin with a nice Jus was perfectly executed medium. tender and moist. The highlight although came at dessert with a piping hot moist and airy full size chocolate soufflé –Outstanding!! Service was superb!! Sunday – Breakfast – The Wynn Buffet @ (Wynn) As Far as a breakfast brunch buffet goes I would give them a 7/10, they hit most of the marks with a decent omelette & pancake station although the various asian dishes and breakfast pizza were not appealing. The dessert station although huge in variety did not excite. You’ll get what you need at the Wynn buffet but no real wow. Late Lunch – Grimadi’s Pizza (Palazzo)
We did takeout of a small pie back to the room. Nice wood oven thin crust pizza, good blistering on the crust and just enough chew. Toppings tasted fresh, I would recommend pizza from this location over the secret pizza at the Cosmo which I had on another trip. Better value and the wood oven flavour imparted here seals the deal.
Dinner – Cut @ (Palazzo) – Great room, ask for a booth if you can get it. Service became attentive once I requested to have my water glass refilled. We started with the Bone Marrow Flan with mushroom marmalade and a parsley salad. If you enjoy bone marrow get this dish. Everything you would expect, rich, velvety, smooth, extremely indulgent. Next were our mains, the misses had the petite cut filet mignon.
Excellent, nice char and perfectly medium, flavour was really tasty and as tender as one could imagine. I had the 35 Day Nebraska 12oz Ribeye. Had I known would be a thinner cut, no more than 5/8 ”of an inch thick at best I would have selected another choice. It was still prepared correctly to medium although given Cut seasons their steaks
so heavily it was a bit overpowering with it’s ratio to each bite of the thinner cut. Be sure to ask how thick the steak cut is prior to ordering. Otherwise ask them to lighten up on the seasoning. The side dishes of swiss char and butternut squash were just fine.
My clear winners if I was to return would be in order, Estiatorio Milos,
B & B, Le Cirque, Bouchon, Grimadi’s Pizza. I would probably try an alternate steakhouse next visit (Delmonico)?? Depends where I stay, I would also try to get to The Barrymore.
Thanks for all your help in making my dining choices successful in Vegas… Until we "Meat" again!!
Porto

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  1. Great report Porto. I see that Cut is still over seasoning their steaks, Its the main reason I'm afraid to go back there on my trip in a couple weeks.

    1 Reply
    1. re: LongIslandChef

      Thanks LongIsland Chef, Cut is a great restaurant although just make sure you communicate to the the staff your likings
      as far as seasoning goes. I enjoyed they great char they are known for. It was just the salt that was overdone on the thinner cut. My wifes filet mignon (thicker), nearly 2" tall was great with the seasoning as applied. Enjoy your upcoming trip.
      Porto