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http://www.usatoday.com/printedition/money...taurant.art.htm

I had lunch there in December, and enjoyed the cornmeal crusted oysters with the mango-habanero (hope I spelled that correctly) sauce, and the mesa burger. My friends raved about the tequila marinated salmon quesadilla.

On weekdays, the Palm in Caesars Forum Shops offers a few lunch specials in the $20s.

A lot of split opinions about which is the "better" show, O or Mystere. They're both great. For mystere, you actually don't want to sit too close to the stage (unlike O), since there a number of things going on above your head.

Bradley Ogden might be the better choice over Mesa Grill, since Mesa Grill will still be in its very early opening stages of operation. I can't remember where I read it, but I believe Fix offers a "pre-theater" prixe fixe ($40ish) dinner for the "O" crowd. Might be worthwhile to look into, especially if you're going to a show. By the way, if you've never seen a cirque de soleil show, consider Mystere at Treasure Island.

Consider the dining room in the Ritz Carlton Huntington Hotel in Pasadena. The grounds contain numerous gardens that guests can walk through before dinner, and the restaurant offers patio seating. I believe a five course tasting menu runs about $75/person. Just ate their two weeks ago: Amuse of tempura shrimp with micro greens; seared diver scallops with foie gras; duck canoloni (sp?); braised veal cheeks; peach tartin (Sorry, I can't remember one of the dishes). Chef Craig Strong loves enthusiastic foodies. Check out my other post on the subject, and/or the Ritz Carlton web site.

I know what you mean about sticker shock! When I went last time I decided I might as well spend my blackjack winnings on the full-blown tasting menu as ordering a lacarte was not going to be much of a bargain... Relative to other very high quality LV strip hotel restaurants, Bradley Ogden's prices are within the range of others (about $10-$20 higher than what prices should be, in my opinion). Nevertheless, comparisons with other geographic locations are difficult. Las Vegas is very good at detaching people from the value of their money. This does not justify the prices, but the market support is there for now. In defense of Bradley Ogden, however, Bradely has previously stated that the cost of ingredient transportation adds about 20%. I would rather give my money to a great restaurant like Bradley Ogden, than pay the same or more money for the mediocre food served at other "high end" restaurants. Plus, equivalent dishes (like blue cheese souffle) are not conveniently available in my hometown, so I don't mind paying a little extra for the creativity and skill of the proprietor. As a side note, I wonder what the other Bradley Ogden restaurants charge for the same dishes. The tasting menu is definitely a better bargain. The seven course runs either $125 or $135, which includes the bison, plus portions of other $10+ appetizers and $30+ entrees. I understand they've added a five course dinner as well, but I don't know the price. More sticker shock to come soon--Guy Savoy at Caesars, and Steven Wynn's new hotel in 2005.

On a drink menu at a Las Vegas restaurant, Louis XIII is offered at $150/ounce. Alternatively, the "Bling Bling" is also available for the same price, which includes the same one ounce of Louis XIII, with the addition of Grand Marnier and other ingredients I blocked from my memory.

Nine Course Dinner Report (my apologies in advance that I can’t remember every single detail of the menu). Iranian Golden Osetra Caviar Club Sandwich with Herb Puree Sandwiched between blue corn blinis, and minced hard boiled egg. An unexpected combination of ingredients complementing the taste of the caviar. Trio of Crab: Cantonese Soft Shell; Pineapple Jalapeno Shooter; New England Crab Cake with Avocado --New England crab cake: Browned exterior, tender inside, layered with avocado. --The Cantonese soft shell was perfectly seared and placed on top of a bed of vegetables. --The pineapple jalapeno shooter was an absolutely amazing balance of the three main ingredients. The sweetness and mild acidity of the pineapple balanced the spiciness of the jalapeno, while neither overpowered the crab. This was a great demonstration of creativity and control. Marinated Line Caught Salmon Marinated in Tanqueray No. 10 Wild caught salmon and Tanqueray No. 10 are always welcome at my table. Besides the thought of the all horrible artificial colorings, etc. feed to farm raised salmon, I personally prefer wild caught salmon because of the more distinct flavor. Served raw, the gin provided a dry note to the richness of the fish. Asparagus Soup One piece of shrimp tempura placed in the bowl surrounded by the flavorful soup. My wife really enjoyed the elegance and subtlety of this dish. Maytag Blue Cheese Souffle Served with black cherries, candied walnuts, and pieces of blue cheese. This dish speaks for itself. Foie Gras Two Ways A foie gras course without fruit (there were two small pieces of nectarine in the middle of the plate, but I won’t count them as integral ingredients). I love fruit and foie gras (blueberry, pineapple, pomegranate, rhubarb), but this combination broke away from some of the current trends, and took a lot of thought to put together (I wish I had a more complete ingredient list). a) Foie gras mousse: Placed on top of a balsamic reduction and minced almonds. Don’t recall tasting any fennel in this version of the mousse (see AmyH post). The sweetness of the almonds (a slightly sweet top note to counter the savory bottom notes) really completed this dish for me. Once again, the balance of ingredients created a great synergy of flavors. b) Seared foie gras: Placed on top of caramelized onions. An alternative savory preparation. I personally found the onions a bit overpowering when eaten with the foie gras, otherwise wonderfully prepared individual ingredients. Jackfish Spring Onion, Breakfast Radish, Sunchoke Puree Mild, but meaty fish, browned exterior served on top of the vegetables and puree. Triple Seared Kobe Summer Truffle, Lasagna, Sweet Corn & Favas I had never tried Kobe/Wagyu before this dinner, and don’t what grade of meat was served (I understand there are 12 grades). The triple searing yielded a charred exterior, and uniformly rare interior (outstanding preparation). I’m sure the searing process is completed in stages in order to preserve as much of the richness as possible. I love the application of heat to rich meats and fish. Something about the circulation of the fat that really enhances the flavor of the meat (similar to seared toro). The lasagna was a nice combination of sweet corn with the earthy flavors of the fava beans and summer truffle. A very unusual counterpoint to the beef. This dish was served with a 2001 Three Rivers Winery Syrah. Sorbet Boysenberry, Strawberry-Lavender Shooter, Blue Basil Foam Bitter Sweet Chocolate Financiere Three great chocolate desserts. Conclusion This dinner was more than the sum of its parts. The dinner was presented as nine courses, but in reality, the variable tastes within the courses constituted mini-tasting menus within themselves. My thanks to manager John Cunin, and Bradley Ogden.

I've never been to Le Cirque in Vegas. I haven't actually avoided it, but it has never bubbled to the top of my list because 1) there are way better top-end restaurants in New York, and 2) New York versions are generally better than their Las Vegas counterparts. Bruce Relative to other Las Vegas restaurants, Le Cirque and Aqua in Bellagio are among the best in my opinion. Both places really make an effort to maintain their namesake's quality and reputation (although one could argue that Aqua LV is really a separate entity from Aqua SF). There are plenty of "name" restaurants in LV that don't adhere to their higher "home" standards.

No particular order, and assumes that with the exception of Stella Artois, all Belgium beers and ales are micros, and not enough or none of the good regional German beer is exported: Sapporo in the 22 oz aluminum can (stange, but this is the ONLY beer that I prefer from this special can than the bottle or other smaller cans). Fischer (macro brewer?) Tsing Tao Bohemia (strong arguments for Dos Equis amber and Negro Modelo, but I had to pick one) Pilsner Urquell New Castle Brown from a tap only (love Guiness and Boddingtons too, but once again, had to pick one). Honorable Mention: Tuborg (sold in Denmark, not the export). The company merged with Carlsberg, and recently acquired Hansa in Germany, which makes them a macro brewer now.

Jason, are you referring to the rustico? Has anybody tasted Nino Franco Primo ($15)? I tried it once, and remembered tasting an interesting single note focus of green apple (sorry if this is an oversimplified description, but I tasted it a while ago). Definitely different from the rustico. The Italian wine buyer of a certain store told me that the primo has the most residual sugar of any prosecco.

Here's an abbreviated version of the recipe for cafe brulot from Leon Galatoire's cookbook. 1 orange 12 cloves 6 cups dark roast coffee 1 oz brandy 1 oz orange liqueur Twists from 1 lemon 3 cinnamon sticks Stud the orange peel with the cloves. Combine brandy and orange liquer in a glass, and heat glass in hot water for two minutes. Add orange peel, cinnamon sticks, and lemon twist to liquor blend. Pour the contents into a bowl, and ignite the liquor. Slowly pour in the coffee while stirring. When the flame is extinguished the "balance" is correct.

No difference. Wine is Parve, and doesn't contain leavening or chametz if it's already kosher so it's OK for the holiday. There are a few normally kosher spirits that I mentioned in the article that are not acceptable over the holidays because they're made from grain. Also, a few of the regularly kosher sweet wines (Manischevitz Cream Peach for example) aren't kosher for Passover either. You must read the labels and have a source you trust. You can, however, drink potato vodka! We determined last night that tequila (assumed rabbinical supervision of course) also qualified, since it's derived from cactus/cacti(?).

I believe Roy Y. sold all of the continental U.S. locations, and basically made them franchise restaurants. I've never eaten at either(?) of the LV locations, or at any other continental U.S. location since he sold them, but I have heard some unflattering things about the L.V. restaurants lately. A majority of the comments came from people that ate at the Hawaii locations, however, so it might be a case of differing expectations. For what it's worth, although the LV locations may be different, I don't recall any of the Roy's restaurants being particularly kitschy anyway.

Palio is also a great breakfast alternative, especially if the cafe Bellagio line is long, and you can't score a line pass. Besides the pastries, they offer yogurt parfaits, cereal, etc. The location also provides a few tables with views of the pool area, but of course "to go" is also offered.

Thank you for your response Brad. You hit the nail right on the head for me. I like to start a nice dinner with a kir royale or other aperitif, but I will definitely forego the after dinner options, if I’m already pushing my comfortable inebriation and satiation levels from the food and wine pairings. I think I’ll start asking about the amount of each pour, and go from there.

When driving after dinner is not a concern, my wife and I like to order tasting menus and wine pairings, if the menu and matching suggestions look interesting. One problem--my wife does not normally like to drink five or seven full servings of wine at dinner (sometimes more). She will stop drinking at a certain point during each course, thereby leaving many partially filled glasses. I, of course, finish everything before me, but my body doesn’t recover as quickly as it used to, and my liver gets enough work with the fattening food ingredients already. Something interesting happened recently, however, which I hope is the start of a trend in the restaurant business. On our last trip to Las Vegas, the sommelier in Le Cirque, Frederic Montandon, made a great suggestion. When Frederic saw me perusing the wine list, he inquired about my dinner order. After informing him about our choice of the tasting menu, he suggested we order his wine pairing menu. I then politely informed him of our concern about the voluminous quantity of wine in two orders. He then offered to split a single order. It was a great and considerate idea, and really enhanced a wonderful dinner. Hence my question. Is it O.K. to ask for a split of the wine pairings at other “fine dining” restaurants? I could periodically continue to order a bottle, half bottle(s), and/or single glasses, but I like letting a sommelier demonstrate his/her skill and knowledge, and enjoying the specifically tailored course match ups. I realize a restaurant counts on a certain wine profit margin, but if we’re ordering aperitifs, and a tasting menu, I figure I’m spending some pretty good money in the place already. Call me names (cheapskate, light weight drinker, troglodyte), but I like the idea of not paying for an underutilized extra wine pairing, and/or enjoying the experience by drinking more “manageable” amounts of wine. I’m going to ask at other restaurants, regardless, but I just wanted to get some feedback. The worse they can say is “no,” and then I can contemplate ordering from the wine list, or determine whether the menu and wine pairings are worth a potential hangover. Are there some restaurants one shouldn’t ask under any circumstances (fx: Gary Danko, Charlie Trotter, etc.)? Thanks in advance.

The restaurant will fax its menu, which includes the price list.

Thanks for the welcome AmyH. I totally agree with your point about the presence of Bradley Ogden on the premises. I'm definitely partial to the restaurants that are either based in LV (fx: Stratta at Renoir), or where the namesake really makes an effort. The restaurant staff, and Bradley himself, made quite a point about his presence on the premises. In all fairness, I think some out of the state based establishments (but not all) have hired great chefs, and/or run great places (fx: Le Cirque and Aqua).

AmyH and Foodie-Girl, your experiences at Bradley Ogden convinced me to finally join e-gullet, so I could share with fellow enthusiasts. I hope this contribution isn’t too long, but I think the details of the story really explain the greatness of the restaurant. My first experience in Bradley Ogden in October 2003 started with a lost reservation. Even though I specifically told the hostess the name of the person I spoke with at the time of the reservation (not working that evening), the restaurant was full at my reservation time. Regardless, my wife and I were offered seats at the bar, and an opportunity for a table after the Celine crowd left for the show. A little miffed, but anxious to try the blue cheese souffle, we sat down, and were warmly greeted by the bartender. During cocktails we discussed the restaurant; the lost reservation; and, the S.F., L.A., and Vegas food scenes. Meanwhile, Bradley Ogden walked by, and the bartender specifically called him over to meet us. Bradley invited us to the kitchen after dinner. We were then introduced to John Cunin, the manager. After a few minutes of food conversation, we were seated in a nice booth in the front room. Dinner was great: Blue cheese souffle, frogs legs, fish with pineapple (can’t remember the name of the fish), and desert. The service was professional, but in a very pleasant laid back way, without being too casual. After dinner, we were given a full tour of the restaurant, including the kitchen, back room, and the private dining areas. The kitchen itself looks like its 2000 square feet; the prep kitchen looked bigger than some of my past apartments. Once in the kitchen, Bradley warmly greeted us again, and gave us a personal tour of the entire kitchen. We were also introduced to Bradley’s wife, Jody. Bradley explained that with the exception of the blue cheese souffle and caesar salad, the entire menu may change depending on the availability of the majority ingredients from his Sonoma farmers [notwithstanding South Dakota Bison and pineapples]. We left very happy. Approximately one month later, I decided to ask the restaurant for a tasting menu for my 30-something birthday in December. I e-mailed John. John wrote back that he would talk to Brad. After a few e-mails and phone calls, everything was set. The day before, I received a personal phone call from Bradley explaining that he could not cook dinner, because he had to back to Northern California. Bradley’s son, Brian, would be in charge. After intentionally arriving after the Celine crowd, John guided us to a fantastic booth in the back room, and handed us personalized menus. I was already impressed with the personal phone call from Bradley, but this was a really great extra touch from John. The room is attractively modern in decor (the one picture at Caesars palace’s web-site really doesn’t do justice). Our waiter, Lomberto, was friendly, attentive, and an absolute pro. The decor and service of this restaurant conveys a sense of graciousness and comfort that I cannot otherwise explain. The menu: Iranian Golden Osetra citrus-creme fraiche & Potato croquette; Peekytoe crab with hearts of palm, and red onion cracker; blue cheese souffle with quince puree and wild watercress; foie gras with pomegranate seeds and butternut squash; Virginia wild striped bass with braised iceberg lettuce in a Meyer lemon sauce; bison tenderloin with root vegetable pave, red wine essence; Bartlett pear sorbet, fuji apple salad and 50 year old agro dolce; and a plate full of desserts. We started with my bottle of Comte Audoin de Dampierre, then ordered by the glass for the remaining courses. Caviar: a great variation on blinis and creme fraiche. I’m not a caviar connoisseur, but this Osetra tasted better than any other caviar I previously tasted. Crab Cake: very fresh tasting, and a nice light follow up to the caviar, and transition to the heavier courses. The blue cheese souffle, and foie gras speak for themselves. The garnish on the souffles varied this time (watercress this time; figs the first time). The acidity and fruitiness of the pomegranate complemented the richness of the foie gras, without actually overwhelming the delicate flavors. The butternut squash provided a nice foundation of flavor. The bass was crispy on the outside and tender on the outside (perfect). The distinct flavors of the Meyer lemon (I have a tree, so I’m partial), and cooked lettuce provided a nice variation from the typical spray of lemon on a piece of fish, sitting on a bed of “greens.” Tenderloins are not my favorite cut, and bison is even leaner than beef, but I was curious to try it. The preparation was great, and the sauce accompaniment definitely enhanced the mild flavors well, but I think I’ll substitute Kobe/Wagyu steak next time (just a matter of personal preference). Drank this with a glass of Pine Ridge Merlot (vintage?). Deserts were good, but I can’t remember the individual items. The evening was capped off by a visit from Caesar, Cleopatra, and the pretorian guard. I couldn’t resist taking a picture with them, which now sits with my copy of the menu. In follow up to AmyH’s comments, the “new American/California” menu is definitely not dedicated to the “cutting edge,” relative to the current fusion trends (the Dungeness crab dish exception noted), but it is by no means static or passe. Restaurants emphasizing fresh, premium quality ingredients combined with outstanding preparation will definitely continue to maintain their relevancy. I love the mandatory creative dynamic of the menu based on the seasonal availability of ingredients. For what its worth, however, Bradley Ogden is keeping up with the some of the food trends. My food friends tell me that sauteed lettuce (maybe the new fried spinach) and bison are showing up more frequently on menus. I’ve personally tasted at least three fruit with foie gras combinations this last year alone. Fortunately, when my wife and I have a taste for more unusual/cutting edge fair, we have Sona and the Ritz Carlton Huntington hotel dining room (chef Craig Strong) available locally. Whether you do the tasting menu or regular dinner, I would definitely recommend starting AFTER the Celine crowd leaves. The kitchen gets a chance for a breather from the pre-theater rush, and the service will inevitably be better. Even if you stay later, the post-theater dinner crowd (after 9:30-10:00) seemed to only fill the place half-way. I can’t wait to return soon, and hopefully try that crab, mushroom flan dish, and/or other creative dishes appearing on the menu.