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Trip Report - Rose. Rabbit. Lie, Raku Sweets, Bacchanal, Estiatorio Milos

mikeop34 | Mar 9, 201511:03 PM

A great weekend of (over)eating with the highlights definitely being Rose. Rabbit. Lie and Raku Sweets.

Rose. Rabbit. Lie (I'll abbreviate it RRL to be easier) - Cosmopolitan
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Our experience at RRL was truly unique, even a little crazy! I'd certainly go back. My party of 3 went for a late dinner, and at first we thought we would restrain ourselves with the ordering because we overdid it at Bacchanal earlier in the day. Well, that plan quickly flew out the window. One of the first dishes to arrive was gougeres with truffle mornay. They were very tasty, but when one of my friends bit into one, her eyes bugged out as she pulled a chunk of plastic from her mouth. It was about the size of a penny and looked like it came from a clear food containers. Confused, we flagged down our server - he was so apologetic and hurried back to the kitchen with the plastic and remaining gougeres.

From here on, the restaurant went so far above and beyond anything we expected! First, a stream of people visited our table, from our server again to a floor manager to the chef himself. They all were so sweet and promised to "make things right." Honestly, at this point, we had already been enjoying everything - the other dishes, the cocktails, the band and singers - and didn't really expect much more than a comped dessert or drink. Boy were we wrong. Not only did they cover the ENTIRE check, but they also sent out 3 additional savory courses and 2 desserts, including the vaunted chocolate terrarium.

I've seen restaurants do some generous things before but never experienced something like this. I do wonder if they would have covered the entire check if we ordered that $1,200 king crab haha. Anyway, question for you Hounds - how would you tip in this situation? We ordered around $110 of food/drinks, and the stuff they sent out was another $90 or so. We tipped $70.

Service aside, the food was mostly delicious in that seasonal, small plates style, and I mean that in a good way. Everything was fresh, well executed, and balanced. More detailed rundown of the dishes:

Caramelized Heirloom Squash - deceptively simple, but one of my favorite dishes of the meal. The meaty squash was roasted beautifully and complemented well by the spices and tangy farmer's cheese sauce.
Duck Confit Pasta - another favorite of the night, rich but not overpowering parmesan sauce, al dente pasta (forget what kind of pasta), and juicy duck
Sea Scallops - nicely seared and plump, these were really good with the shaved black truffle, not sure if that was on the menu or if that was part of "making things right," but I'll take it!
Octopus - nicely cooked tentacle, with a little crisp char on the outside but still tender on the inside with an herby broth/sauce and chunks of chorizo
Glazed Brussels Sprouts - the other ingredients were a little lost under the sweet glaze, but overall still decent
Steak Tartare - interesting take on tartare, with chunks of the beef served on delicate, crisp "beef chicharrons"
Buttered Mahi - the sweet and sour tomato broth was interesting, and although mahi can be tough, this was very tender and juicy
Sweet Gem Lettuce
Gougeres

1st Dessert (pictured) - I didn't see this on the menu, but it was a panna cotta with a goat cheese mousse and strawberries from Harry's Berries.
Chocolate Terrarium (pictured) - what a way to finish a meal. I love chocolate desserts, and this one rightfully gets a lot of love, from the presentation to the different textures (crumbly, salty cookie bits, dense buttermilk chocolate cake, gooey marshmallow, etc) and flavors. Oddly enough, it was missing the hazelnut ice cream even though they mentioned that as one of the components when they brought it to the table.

Raku Sweets - off-strip
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We went here on a different day and did the 2-item set - pineapple sorbet with lime jelly to start, followed by one of their main desserts. We tried the Nassi, Carib, and Mt. Fuji (all pictured). As people have noted, all the desserts are fun not just to eat, but also to watch being assembled and presented. The Carib is a coconut panna cotta with some sort of sorbet, various fruits and topped with a thin disc of white chocolate, which they pour hot mango sauce over and then melts into the bowl, very cool. The Nassi was my favorite, a buttery and flaky pear tart with a "pear" spun from sugar and filled with a light, fluffy meringue. Getting to crack the pear open and dig out the meringue really added to the dessert.

Bacchanal - Caesars Palace
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While I'd agree with some of the downhill reports on here, the champagne brunch was still a satisfying meal. The overall quality of seafood here was better than the other buffets I'd recently been to (Wicked Spoon, Wynn), and the wait wasn't bad, arrived around 1:30, seated around 2:00. The carving station was hit and miss - best lamb I've had in a buffet, decently smoky ribs, totally dried out brisket. Dessert was the most disappointing aspect, with the ice cream/gelato freezer broken, so it was impossible to eat an actual scoop of something. I sampled several flavors, though, and they were tasty, especially the orange beer and lemon basil. The mini-cupcakes and cake pops were pretty but dry and too sweet, as they tend to be in buffets.

Estiatorio Milos - Cosmopolitan
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I've done the lunch prix fixe here a couple times - solid deal at $25.15, and the outdoor balcony/patio is one of the nicest daytime venues around. I was a little disappointed this time around, but that's due more to being overwhelmed by the other meals on this trip than to Milos itself. I'd still recommend it as a lighter lunch option.

Bacchanal Buffet,
Wicked Spoon,
Estiatorio Milos
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