rjwong

In chronological order, my top 10 list is definitely regional (Los Angeles-Las Vegas area): Providence (Apr. 2006) Robuchon at the Mansion (Apr. 2006) Noé at the Omni Hotel (Jul. 2006) Spago (Aug. 2006) Angelini Osteria (Aug. 2006) Hatfield's (Aug. 2006) Mimosa (Sep. 2006) Mix at Mandalay Bay (Oct. 2006) Guy Savoy at Caesar's Palace (Oct. 2006) L'Atelier de Joël Robuchon (Oct. 2006)

Here's the discussion thread link to It's-It and that's that!! BTW, In-N-Out Burgers is really a Southern California phenomenon. Wait until you get down to Los Angeles.

Swicks, flattery might get you a free meal, maybe ... To answer your question publicly, Elrushbo, either one will do, depending on your expectations & desires. In terms of food, I give the nod to Robuchon. Look at the photos from Robuchon & L'Atelier. The presentations are extraordinary! Mind you, Guy Savoy is no slouch. The sauteed foie gras with the jus de canard was one of the best foie gras I have ever eaten. The service at Robuchon is professional, "aloof", in the better sense of the word. It wasn't stiff, mind you, it wasn't chummy. The service at Guy Savoy made for a better overall dining experience. As maitre d', Franck Savoy definitely wants the diners to be happy. A little more engaging & interactive ... Sipping a glass of wine at their indoor patio lounge just caps off the evening quite well .. For the hardcore foodie, Robuchon or L'Atelier. For the pampered guest, Guy Savoy. And for those who hit it big ... BOTH ...

Here's a previous discussion thread link to La Super Rica, with photos: http://forums.egullet.org/index.php?showtopic=73077 Enjoy!

If you happen to be in the Carson Valley (Carson City, Minden, Gardnerville), there's a really good Basque restaurant called J.T.'s along the 395 in Gardnerville. All the locals go there. It's a bit of a drive from Reno, about 45-60 minutes without traffic & snow.

percy, the Bouchon Bakery is next to the main entrance of Phantom of the Opera show, near Grand Lux Cafe, on the 1st level of the Venetian, the same level as the main registration lobby. Here's a link to the Venetian map. Look around the upper-right section of the map.

RawUmami, Welcome to eGullet! I hope you enjoy your dining experience at Restaurant Guy Savoy. Please, do give a report with your comments. If you order the tasting menu, eat light during the day.

You might get away with California casual at this place: Stonehill Tavern at the St. Regis in Dana Point. It's one of Michael Mina's newer restaurants. I think you can have dinner over at the bar area. http://www.michaelmina.net/stonehill_tavern/index.html LA Times food critic S. Irene Virbila gave it a three-star review. I've never been there. Personally, I think you can get away with wearing "California casual" just about anywhere in Southern California. Just let the credit cards flow ...

Malibugal, I've never been to a Michael Mina restaurant. I've read some posts on eG that rave about Michael Mina, and some that say they would not step into a Michael Mina restaurant. Your mileage may vary. When you say "a good experience for my guests," what does that include? Is the focus mainly on the food, a certain type of ambience/atmosphere, etc.? You may want to have a back-up plan, just in case. Oh, check out the other discussion threads on Las Vegas dining for other options. Hopefully, some of the other Vegasites will chime in soon. If you all go to Stripsteak, please report back.

http://www.lotusofsiamlv.com/ LOS can definitely accommodate. Check out their website menu.

Words cannot describe what I was thinking when you mentioned about your "brief culinary dark age." Where did you get that wine cork potholder, the one that's holding the bowl of lamb shanks? Did you make that yourself? Will this be your first time at the Ritz Carlton? I would be interested whether you think of this place as a hotel restaurant, as opposed to a restaurant that happens to be in a hotel. Dave, do you cook various ethnic dishes at home, like the ones you had at Shalimar, for example?

Sneakeater, if you keep beating that dead cow, you might as well make steak tartare. BTW, do you mean this restaurant: That's from the article. I didn't make it up. Here's your tilda, hombre: ... urban guy, a porteño, ... Edited to add: ... porteños—these people of the port ...

I hope I'm not too late before your Christmas/New Year's trip to Buenos Aires. Here's an October 2006 article from Departures magazine (American Express membership may be required): Steak Heaven by Reggie Nadelson. At the end of the article is a list of eight restaurants in Buenos Aires with their website addresses (except for one): Bar Uriarte Dinner, $40. 1572 Uriarte, Palermo Viejo; 54-11/4834-6004; baruriarte.com.ar La Brigada Dinner, $30. 465 Estados Unidos, San Telmo; 54-11/ 4361-5557; labrigada.com La Cabana Dinner, $100. 1967 Rodríguez Peña, Recoleta; 54-11/ 4814-0001; lacabanabuenosaires.com.ar Casa Cruz Dinner, $65. 1658 Uriarte, Palermo Viejo; 54-11/4833-1112; casa-cruz.com La Dorita Dinner, $20. 1905 Humboldt, Palermo Hollywood; 54-11/4773-0070; parrillaladorita.com.ar El Obrero Dinner, $15. 64 Agustín R. Caffarena, La Boca; 54-11/4362-9912 Patagonia Sur Dinner, $100. 801 Rocha, La Boca; 54-11/4303-5917; restaurantepatagoniasur.com Restaurante Cabana Las Lilas Dinner, $60. 516 Avda. Alicia Moreau de Justo, Puerto Madero; 54-11/4313-1336; laslilas.com

← Of course, the one in the rectagular dish isn't poisonous. How about the one in the oval dish, melkor? I'm enjoying your blog, melkor. I can't help conclude that you seem to embody the whole philosophy/lifestyle of "California Cuisine", namely, ... the freshest, local, seasonal produce, simply prepared ... From roasting your own coffee beans to local fishing and foraging, I was wondering whether you grew up that way in upstate New York. Perhaps, there was a culinary epiphany of sorts. When did you first become familiar with California Cuisine, and Alice Waters & Chez Panisse??

SLC, I had lunch on Saturday at Eiffel Tower Restaurant at Paris, Las Vegas back in late Oct. 2006. What I had was pretty decent and the view was gorgeous. If you can schedule it right, you can see the Fountains of Bellagio show from the restaurant. However, if you and your friend want a diversion far away from the Strip, may I suggest driving out to Henderson, NV to a pizza place called Settebello Pizzeria. Authentic Napoletana pizza with the blessing of the Italian government. It's a casual place with an Italian wine list. You said that you want a wine-soaked lunch. Well, across the parking lot from Settebello is this new place called Valley Cheese and Wine. Bob & Kristin are wonderful people. I think they do wine tastings. Give them a call, if you wish. Tell them Russ sent you.

Molto e, I will be at L'Atelier in LV in a few weeks and have also enjoyed L'Atelier de Joel Robuchon in Paris and since many of the dishes on the degustation menu seem to be similar to the ones I had in Paris, would you recommend trying the le Carte items? Was the Onglet on the degutation or le carte? ← percyn, I double-checked my other photos and there was a choice between "La Caille" (Free-range quail) and "L'Onglet" (French-style hanger steak). The "Menu découverte" was priced at $129. and that was the end of Oct. 2006. I hope this helps.

uhh, russ, with all due respect, I found a chart on p. 29 of McGee's "On Food and Cooking" that lists the different kinds of cream by increasing fat content (%): Also, McGee states: I fear that I made this as clear as mud now. Sorry ...

I know that this rule of thumb works when I'm cooking long-grain rice. MIND YOU, isn't it different when cooking long-grain and short-grain rice together for a recipe of Naw Mai Fun (Chinese Sticky Rice)? One needs more water for long-grain rice and less water for short-grain. And depending on your long/short grain rice proportions, isn't it just a matter of "hit-and-miss"?

Thank you for posting these highlights, Rogelio. Nouvelle cuisine ... the revenge of the pastry chefs? Would someone please explain? And did it work ... for the pastry chefs?

Erik, you didn't eat the entire "Dinner for Two" all by yourself, did you?? Never mind. I had to read further to get my question answered. Mind you, I'm not saying that you can't eat the entire "Dinner for Two" all by yourself. And next time, don't forget the camera, please!!

I was presented a wooden box. Inside were six different kinds of loose tea in large test tubes to look and smell its aroma. I selected the organic Earl Grey. And off they went for preparation. It must have been watching all those episodes of "Lifestyles of the Rich & Famous" when I was growing up. Yes, it was food. Mind you, it was more than that, IMO. At Guy Savoy, there was a definite focus on service, on pampering the customer, on making the diner happy. Franck Savoy was more than just a host. He's probably the closest thing to a maitre d' that I have ever experienced. Although there was the team of servers & waitstaff with their professionalism, having a Franck Savoy sent it over the top. To me, I appreciate great service and Restaurant Guy Savoy took it to another level.

Swicks, as the song goes, The answer, my friend, is blowin' in the wind ... Actually, I anticipated that question the moment I decided to eat at Guy Savoy. Some things, I want to find out for myself, when the opportunity presents itself. In terms of the food, I must give the nod to Robuchon. Robuchon is such a detailist & a perfectionist (Not like Loiseau, please ... <sigh>). While Robuchon is more detail-oriented with food, Savoy is more playful, as noted with the celery root soup/ crab appetizer course and the lobster course. Little surprises to delight and amuse the diners. Where Guy Savoy really shines is with its service. I have never experienced ... "maitre d' level of service," as I would describe it. When you enter a restaurant, there would be a young host/ess that primarily performs a function confirms a reservation, answers the phone, and pretty much, you don't see them until you leave with the "good night" pleasantries. At Guy Savoy, you have one "maitre d'" in the person of Franck Savoy being an integral part of the meal and dining experience. He was working the room, going to each table, engaging in conversation with the diners, and sometimes, serving a course or two. For example, when the lobster course was served, Franck Savoy would have a small pot of sauce that he spoons the sauce over the lobster. And I was pondering, "Is that what a maitre d' did, back during a time before Wolfgang Puck and the celebrity chef?" That kind of pampering, that level of service, I have nothing to compare that to. So, as a result, that "maitre d' level of service" contributed to a better overall dining experience. Swicks, probably the unfair question would be: "Which restaurant would you go to next, Robuchon or Savoy?" In terms of the food only, Robuchon. In terms of an overall dining experience, Guy Savoy. It really depends on the occasion, whether the focus is mostly on the food or the focus includes non-food factors, like the service, the personal treatment, the pampering, etc. My answer kind of sounds like a cop-out, ehh?? Bottom line, right now, I would say Guy Savoy.

21clubber, Welecome to eGullet! I personally commend you for including the correct accent over the "e" in "Joël." Merci beaucoup! Now that I have eaten at Robuchon (back in Apr. 2006), Guy Savoy & L'Atelier (both in Oct. 2006), I would have to conclude that in terms of food, I must give the nod to Robuchon. When compared with Savoy, Robuchon's creativity & presentation of each course overall can't really be matched. Mind you, Guy Savoy is no slouch, but Robuchon is such a detailist, such a perfectionist (not like Loiseau, please ... <sigh>)

NB The link below is the original discussion thread, "Nancy Silverton & Mario Batali." http://forums.egullet.org/index.php?showtopic=60469 Ladies and gentlemen, Pizzeria Mozza is now officially open to the public! It actually opened on Tuesday 14 Nov. 2006. I tried to do a walk-in that Tues. evening. No. Can. Do. I was told that Pizzeria Mozza had 400 reservations that first day. Mind you, we're talking a small place, about 100 seats or less, including the bar (12 seats), the pizza bar (12 seats), about twelve tables (4-top), and about 5-6 tables (2-tops). So I tried on a Thursday night. However, I called beforehand and asked if they are accepting walk-ins that night. Yes they were but no guarantees. When I got there, I put my name on a waiting list for the bar area. Hour and a half wait. Okay, no problem. I took a walk to kill some time. I got back and I was next on the list. Maybe 15-20 minutes more. A party leaves the bar area. Yes, this is it. I ordered a pizza, Prosciutto di Parma, rucola & mozzarella and an order of fried squash blossoms with ricotta. The blossoms tasted good. And the pizza? Really good. Definitely better than your pizza chain brands. The crust is slightly chewy. The ingredients are fresh, obviously. And I got back from Pizzeria Mozza tonight. Yes, I ate there for the second time. Fortunately, I arrived there by around 4:30 p.m. No problem getting a seat at the pizza bar. The rush hour starts at 5:30. I ordered the Margherita, among other things. Mind you, there are other things besides pizza. I started off with some bruschetta topped with white beans alla Toscana. Very nice and filling. Then I ordered their piatti del giorno: fennel sausages, roasted rapini and potatoes. Those sausages tasted so good ... I was told that they were made fresh that morning. That meal is a keeper!! Sitting at the pizza bar, I got to see the kitchen in action, including Nancy Silverton herself. She does the final garnishing and plating of the pizzas. The Margherita tasted simply delicious!! It's definitely all about the crust. No pictures for now. You just have to go there for yourself. They accept reservations. Definitely call ahead of time. There is a waiting list to get seated in the bar area. Ordering pizza for take-out won't be starting until probably first of the year. Maybe I'll try to do another walk-in tomorrow for Sat. lunch ...

Thank you. On the left is rice pudding (I don't remember what flavor) and on the right, mango sorbet. Chris, I posted the photo of you & Martha over on the other thread, My French Vacation in Las Vegas