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Trip Report - Stop 6: ROSEMARY'S / VEGAS BAYBEE!!!


Restaurants & Bars

Trip Report - Stop 6: ROSEMARY'S / VEGAS BAYBEE!!!

Tha Groovin' Gourmet | Jun 5, 2006 12:42 PM

At the continued risk of sounding like a broken record, just another KICKBUTT meal at Rosemary's. Stopped in late, and opted to sit at the bar as is our usual at night. Started off with a Fat Tire for me and a martini for the lovely Denise and menus for both.

As is the norm, the array of choices was almost overwhelming. They had a lovely looking tasting menu with a couple of old favorites and some newer dishes. I like that they offer both a wine and beer pairing option.

Between the 2 of us, the nightly specials received considerable attention. Denise knew she wanted a Hugo's BBQ Shrimp to begin with, and she chose the special salad and entrée, both of which received rave reviews.

I started with the special appy, Goat Cheese Gnocchi with Lump Crabmeat, Rustic Tomato Sauce and Basil Chiffonade. This was an awesome dish. Perhaps the pillowiest gnocchi I've yet to enjoy, they had a mild taste of goat cheese, reinforced by dollops around the sauce. There was a generous amount of crab lumps, and the crab strands mixed with the basil made for a very interesting textural juxtaposition and flavor combination. The tomato sauce was rich, but mellow so it didn't interfere with the other delicate and strong flavors on the plate. One of their better specials.

My Wilted Spinach Salad was incredible. Tender baby leaves, a tangy vinaigrette, nice chunky lardons, marinated cippolini onions, dollops of goat cheese, and drizzles of port wine syrup all made for a cornucopia of flavors and textures.

Her special salad was Baby Arugula, with Smoked Salmon Rosettes, Citrus Supremes in a Passion Fruit Vinaigrette, garnished with Candied Walnuts and Port Wine Syrup. Denise went gaga for this salad, while I thought it was really nice, but was happier with the spinach.

Her special entrée was a Creole Seared Wild King Salmon on a bed of Bacon Braised Swiss Chard with Blackeyed Peas in a Creole Mustard Reduction. YUM! I was lucky enough to get a couple of bites and some leftovers. Fabulous dish. Wild salmon is SO much better tasting than the farmed stuff, and this filet was perfectly cooked to medium rare as ordered. The veggies were totally rockin', and the mustard reduction is one of my favorite sauces at Rosemary's.

As good as the salmon was, my dinner had me swooning from the git-go. Relatively new to the menu are the Pan Seared Sea Scallops with Parsnip/Potato Puree, Apple Cider Beurre Blanc garnished with Crispy Prosciutto and Fried Parsnip Strips. MAN OH MAN! Right up there with my other fave dishes...this was just wonderfully conceived and executed. The scallops were perfectly seared and succulent, with a majority of the ingredients providing subtly sweet support. The prosciutto and parsnip strips made for another interesting textural/flavor pairing, and added that extra dimension that makes a dish really sing.

I also encountered another beer fave when I asked Jennifer the bartender to choose a selection to go with my entrée. Unibroue's La Fin Du Monde was way yummy...flowery but with some bite at the finish, and it matched well with the sweetness of the scallop preparation.

As much as I'd love to blow some dough at some of the famous Strip restaurants, when I consider that this meal was all of $150 for 2 people thanks to the $45 prix fixe deal, it's hard not to want to keep coming back for more of Rosemary's fabulous food, top-notch service and exceptional values.

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