Thank you to those who gave me input to the food in Las Vegas. Here is the trip report
Landed Sunday morning after Christmas.
First stop at the new Aria hotel at City Place and checked out the new complex.
Lunch at Julian Serrano (whose chef we will visit again the next evening at Picasso)
Right off the registration area is Julian Serrano, a nice looking place with decor and music inspired by Barcelona. Got there just as it opened for lunch with tapa style menu.
What I remembered of the meal (forgot the receipt which had what I ordered:
Nice white and red Sangria (one of each at 11:00am makes the rest of the day good)
Chicken croquettes wasdelicous , fluffy with excellent flavor
"wrinkled" Potatoes in spicy dipping sauce - A little too salty I thought, but I am sure it help sell a lot of Sangria
Very nice play, definitely recommend for people to visit for a nice lunch or dinner.
Dinner at L'Atelier de Joel Robucon
I have waited 5 years to eat at this restaurant (when it opened it wasn't in my budget, when I had the budget I didn't have someone to go with)
We sat at the bar to give us a view on how they prepare the food and the chef walked through twice during our meal to make sure everything was fine. Even closed the outside door himself when the noise outside got too loud when the crowds were leaving the Cirque Show.
Ordered the $175 degustation menu
Foie Gras Parfait with port wine and Parmesan foam
Langoustine Carpaccio with roasted poppy seed dressing
Poached baby oyster with French butter
Steamed egg in a macaroni ring with black truffle and parsley caulis
Duck Foie gras with confit quince and yuzu
Dover sole fillet with baby leek and ginger
Choice of Foie gras stuffed quail with truffled mashed potatoes or venison with sweet and sour cranberry and chestnuts
Fresh passion fruit and coconut meringue
Chocolate ice cream with hazelnut crunch
Definitely worth it. The dishes were prepared with incredible skill and flavors. Even the simple dish of steamed egg in macaroni ring)is cooked perfectly in taste and consistency. I still couldn’t figure out how they made a ring of perfectly vertical and aligned macaroni held together with a poached egg on the inside of the ring.
It is definitely for people who enjoy food and company of people who enjoy food. Sitting in basically a variant of sushi bar of French cooking for two hours may not everyone’s cup of tea.
I like the fact that the service is comfortable and the staff was knowledgeable and helpful.
I do find it interesting that the ergonomic design of the counter forces the staff to reach over to deliver the food, and if you are tall you hit your head on the overhead counter, if you are short you have trouble reaching over the counter. One of the staff mentioned after I observed that fact that it is a lose lose situation for the staff …..
Other items on the menu I would love to try next time is the L'Atelier pasta (they told me it is a pasta with cream sauce and ham) and the slider burger (with foi gras)
Thus end of day one. Will post Day 2 next