vegasreporter

I had dinner Thursday night at Tableau. The chef is Mark LoRusso, who ran Aqua at the Bellagio and comes from San Francisco (Michael Mina protege I believe). The restaurant is difficult to find. There are no signs anywhere, and the map is confusing. Look for the high-dollar baccarat room, go to the back and make a right. You'll run into Tableau. I didn't know what to expect at Tableau. Many of Bellagio's restaurants were disappointing, and I had finally decided not to risk any more money there. I wish I had tried Aqua because the food was superb at his newest place. Unfortunately, I didn't come with a huge appetite. For starters, we had crab raviolis. There were three delicate creations, filled with dungeness crab. Superb. Foodie girl, your're going to kill me. I can't remember the sauce. Sorry. I was on a date and decided not to take notes. For dinner, we each had halibut in this divine lobster sauce with tortellinis. Clearly this chef loves his pasta. The fish was very fresh. I say this because many restaurants claim their fish is fresh but my nose knows differently. And as we know, freshness can uplift a meal or destroy it. OK, the service was good. Everybody was polite and the waiter knew the menu. The staff didn't seem to be in a rush. Tableau only has 80 seats or so. That's good. We know what happens when an upscale restaurant has to serve hundreds of people a night: the food suffers. The only annoying incident of the evening: my waiter brought me some Grand Marnier in this very small kraft and forgot to bring my glass. But I'm not one to complain. It by no means spoiled the meal. That's for sure. Plus, my date went well. I think I got out of there for less than $150 (including tip and a glass of wine). I intend to return. When you've found a winner why gamble? Oh, the decor was nice. Nothing eye popping.

i'm eating at tableau on thursday. i intend to take notes this time.

just got back from cali. it has been a busy week. so the food? well, i'm reluctant to praise or dismiss b/c i attended this charity event in which all the chefs unloaded their best vittles. So, the staff had to perform and be VERY polite. The restaurants were indeed impressive. Now the chefs will have to match the spaces that wynn created for them. Okada was truly beautiful. The pagoda table will soon be the hottest spot in this town. Eric Klein's steakhouse is a hit. You know why? Because Klein was out on the floor. He fixed my date's place setting, arranging her knife, fork and napkin. When was the last time a chef did that? For that small gesture, Klein gets a nod of approval. More in a little while.............

i need to take a nap. spent many hours at wynn. but will provide insights.

¶ LAS VEGAS (AP) _ The $2.7 billion Wynn Las Vegas megaresort has filled a key gastronomic hole after losing one its star chefs weeks before the property's April 28 opening. ¶ David Walzog will replace Jimmy Sneed, who left the hotel-casino after a difference of opinion involving the culinary direction of his restaurant, said Elizabeth Blau, Wynn's executive vice president of restaurant marketing and development. ¶ Blau said Walzog, 37, will operate a contemporary steakhouse but the restaurant's new name hasn't been determined. ¶ "It was an exciting offer and an exciting project," Walzog said Tuesday. "For the most part, it was an offer I couldn't refuse." ¶ Sneed was to run the Country Club overlooking the golf course at Wynn Las Vegas. He's probably most famous for The Frog and the Redneck, his former bistro in Richmond, Va. ¶ In New York City, Walzog was executive chef for five Glazier Group restaurants, including Michael Jordan's Steak House NYC, The Steakhouse at Monkey Bar and three Strip House locations. ¶ Walzog has been nominated for three prestigious James Beard Foundation awards and will publish "The New American Steakhouse Cookbook" later this month. ¶ Ten of the 19 restaurants and bars at Wynn Las Vegas will be chef-driven concepts. All of the chefs, except Daniel Boulud of New York City, will live in Las Vegas. ¶ "It's a monumental project," Walzog said. "The team he has put together is nothing less than impressive."

yes, he left months ago

Foodie-Girl, I'll be trying the restaurants at Wynn Las Vegas before it opens. Heading there for a serious tasting.

from a weekly newspaper in richmond, va Sneed’s Vegas Gig Ends Before It Begins April 13, 2005 Chef Jimmy Sneed, who was set to operate a restaurant in the lavish new Wynn Las Vegas hotel and casino, has parted ways with the corporation just weeks before the restaurant’s April 28 opening. Sneed, contacted in Vegas last week, says disagreements arose with management over the kind of restaurant he was to operate. The restaurant, which overlooks a golf course, “evolved into a more casual concept than I was hired to do,” Sneed says. “They wanted something more of a golfers’ hangout, and I’m just not a country club kind of guy.” Elizabeth Blau, executive vice president for restaurant development at the hotel, says the company wanted to make the change before the opening, “and things got confusing.” As for Sneed, she says, he decided that “the independent restaurant life was more what he was suited for” than “a big, corporate hotel structure.” Sneed achieved culinary success at the former The Frog and the Redneck in Richmond. Last summer, he was running a restaurant in Charleston, S.C., when developer Steve Wynn wooed him away to his $2.7 billion casino, which will have 10 high-end restaurants run by such world-famous chefs as Daniel Boulud. Sneed has bought a house in Vegas and says he’s exploring other options there. But he says he’s also interested in returning to Richmond

Jimmy Sneed is out. He and Wynn Las Vegas have parted ways. But his restaurant is still going to open.

u don't need a jacket or tie for any of the restaurants. some of the places will be open for lunch. won't know which ones until tomorrow.

getting back to you on this.

i have all the answers. what do u want to know?

i'm going to give these chefs a few months before i tackle their cuisine.

LAS VEGAS (AP) - Wynn Las Vegas has completed its lineup of chefs to run the new hotel-casino's fine-dining restaurants. Richard Chen, who helped run Shanghai Terrace at The Peninsula Chicago hotel, was signed to oversee the property's upscale Asian restaurant. It will be called Wing Lei, which means Wynn in Chinese. "This is it. The last piece in the puzzle," said Elizabeth Blau, Wynn's executive vice president of restaurant marketing and development at the $2.7 billion resort. Blau said Chen's food will be a fusion of several different types of Chinese cuisine.

some more vegas info. mesa grill and craftsteak. http://www.johnmariani.com/041205/

¶ The chefs, with resumes dotted with accolades and praise, each have carved out a niche in the competitive world of pricey restaurants, which can sink faster than a souffle if not handled deftly. ¶ Yagihashi, a winner of the prestigious James Beard award for culinary excellence, ran the oft-lauded Tribute restaurant in a Detroit suburb before moving to Las Vegas. He'll specialize in Japanese cuisine at his new digs, Okada. ¶ Stratta is respected in Las Vegas and around the country for the French technique he practices and his Mediterranean-inspired dishes. He was lured across the Strip from The Mirage hotel-casino to oversee Wynn's signature restaurant. ¶ "Stratta is an ace in the whole," Mariani said. ¶ Sneed will run Jimmy Sneed's at the Country Club. He's probably most famous for The Frog and the Redneck, his former bistro in Richmond, Va., which won kudos from Esquire and others. ¶ His latest venture was Tristan in Charleston, S.C., where making a mark isn't easy given the intense cooking environment and talent level. ¶ "An ever-growing pool of super-talented chefs keep delivering the quality goods. Sneed is a bona fide member of the pack," the Charleston newspaper raved last year. ¶ Klein, formerly the executive chef at Maple Drive in Los Angeles, will oversee SW, Wynn's steak house _ a surefire attraction in this primal city. Kalt once worked at the famous Le Cirque and Spartina in New York City. He'll open Cucina Veloce, serving casual Mediterranean fare. ¶ Bartolotta is another James Beard winner, who'll handle the Italian cuisine at Bartolotta Ristorante di Mare. ¶ "Bartolotta is up there at the top. ... a very good chef," said Alan Richman, restaurant reviewer for GQ magazine. "Kalt is an underrated chef. He can do a very good job." ¶ LoRusso, who will be executive chef of Tableau, has worked alongside Michael Mina, Charlie Palmer and Keller, some of the finest chefs in the nation. Like Sneed, he'll prepare distinctive American cuisine. LoRusso didn't have to come far _ he was the executive chef at Bellagio's Aqua.

I had dinner last night at Mesa. My pricey rabbit was burnt. I don't ask for much, but I do ask that my meats are cooked properly. Bobby Flay was there. In fact, he was giving an interview to somebody. I wonder if that rabbit would have made it out of the kitchen if he had been inside lording over the grill. The service was OK. It took forever for somebody to clear our plates. And the meal was $$$. For the kind of money I dropped at Mesa, I could have dined next door at Bradley Ogden. Now, I want to comment on Thai food in Las Vegas. I've eaten at Lotus many, many times. It's excellent. No doubt about it. But I prefer Archi's Thai Kitchen. A local food critic wrote about the place recently and revealed a real gem to his readers. I visited Archi's for the first time last week and found the service a bit lacking. The critic didn't lie: the food was out of this world. Unfortunately, Archi's doesn't serve beer. Alas, you can't wash down that spicey food with a good Thai beer.

So, who's got the scoop on what to order (and what not to order)?

I think Foodie-Girl should hunker down at Wynn Las Vegas and try every restaurant. It would be an epic culinary tour. We'd expect a full report of course.

Hard to do Le Cirque with Juliano Serrano nearby working his nightly magic at Picasso. Have you heard about Sensi, the new place that opened inside the Bellagio's new spa tower? I need to make my way over there.

Ok, Valentino at The Venetian might be the most underrated restaurant in Las Vegas. Chef Piero Selvaggio is superb. He's always in the kitchen. The wine list is also impressive. I brough my parents (true NY food snobs) and they loved it.

Foodie-Girl: I love Archi's Thai Kitchen. Better than Lotus of Siam. http://www.lasvegasweekly.com/2004/12/09/taste.html The Joyful House on Spring Mountain Road is the best Chinese food in town. Period. Kim Pho Long down the street has some mean Pho. I think those are the best Asian places in town. John Mariani of Esquire likes Commander's Palace. And Alan Richman of GQ speaks highly of Michael's at Barbary Coast. http://www.barbarycoastcasino.com/restaurants/michaels.html What about Bobby Flay's new place, Mesa Grill at Caesar's Palace? I'm heading there tomorrow night.

Foodie-Girl: Don't miss Bradley Ogden at Caesars Palace. Exceptional food. Bradley is always there, approaching tables and getting feedback. The service is great. Also, I know Craftsteak is a NYC knockoff but the steaks are fantastic. Both places are pricey but worth the cost. Also, Alain Ducasse recently opened Mix Las Vegas atop of Mandalay Bay's new hotel tower. Could be worth trying. But don't plan on seeing Ducasse. I'd be interested in hearing your opinion.

i've eaten at every restaurant on the las vegas strip and experienced plenty of highs and lows. if u need any suggestions let me know.

Oooh, maybe it's me. I am a whiz with rice cooker and toaster. ← See if this works: ¶ Yagihashi, a winner of the prestigious James Beard award for culinary excellence, ran the oft-lauded Tribute restaurant in a Detroit suburb before moving to Las Vegas. He'll specialize in Japanese cuisine at his new digs, Okada. ¶ Stratta is respected in Las Vegas and around the country for the French technique he practices and his Mediterranean-inspired dishes. He was lured across the Strip from The Mirage hotel-casino to oversee Wynn's signature restaurant. ¶ Sneed will run Jimmy Sneed's at the Country Club. He's probably most famous for The Frog and the Redneck, his former bistro in Richmond, Va., which won kudos from Esquire and others. ¶ His latest venture was Tristan in Charleston, S.C., where making a mark isn't easy given the intense cooking environment and talent level. ¶ "An ever-growing pool of super-talented chefs keep delivering the quality goods. Sneed is a bona fide member of the pack," the Charleston newspaper raved last year. ¶ Klein, formerly the executive chef at Maple Drive in Los Angeles, will oversee SW, Wynn's steak house _ a surefire attraction in this primal city. Kalt once worked at the famous Le Cirque and Spartina in New York City. He'll open Cucina Veloce, serving casual Mediterranean fare. ¶ Bartolotta is another James Beard winner, who'll handle the Italian cuisine at Bartolotta Ristorante di Mare. ¶ "Bartolotta is up there at the top. ... a very good chef," said Alan Richman, restaurant reviewer for GQ magazine. "Kalt is an underrated chef. He can do a very good job." ¶ LoRusso, who will be executive chef of Tableau, has worked alongside Michael Mina, Charlie Palmer and Keller, some of the finest chefs in the nation. Like Sneed, he'll prepare distinctive American cuisine. LoRusso didn't have to come far _ he was the executive chef at Bellagio's Aqua. ¶ Daniel Boulud of New York City will operate a brassiere but will not live in Las Vegas.