ellenost

I agree the space is gorgeous, but the menus I saw looked provisional and incomplete. Given that Bruni has already reviewed Bouley once on his watch, I suspect he will give it more time to settle into a routine, and then re-review it if he thinks the food has changed enough to warrant it. ← The menu looks very complete (at least as of last Friday). There's an "a la carte" menu with at least 6 options per course, and two tasting menus. I can't imagine the menu is not complete at this point. I do look forward to a return visit to see whether there are any changes (I hope not).

I have a reservation for the beginning of February, so I'll report back. Definitely looking forward to my return visit. I'll look forward to other postings. ← I'm very pleased to report that the new Bouley is wonderful! I've always been a big fan of Bouley, but wanted to wait a while after their move to revisit. I had the Chef's tasting menu (8 courses -- with choices). Dinner took almost 4 hours that was perfectly paced. The decor is beautiful. We dined in the "library" that felt very private. Service was very attentive. I'm looking forward to many return visits. ← ellenost, thank you for the update. Is the "library" intimate because of its size, ambience, lighting? ← It's called the library since there is a wall of books (all in French--I checked). The ceiling is lower (no vaulted ceiling as in the front room). The ceiling has prints. The room is darker than the front room. There are only four tables--makes for a more intimate feeling.

While I agree with your assessment of EMP 100%, I had a wonderful dinner at Bouley Friday night. Service was very attentive and friendly. I hadn't dined at Bouley in almost two years, but the warmth I felt from the coat check woman, to the woman at the front desk, to the captain and waitstaff and the sommelier encourage me to become a much more frequent patron. Sorry about your bad experience, but I woud urge you to give Bouley another chance.

I agree. I peeked, in only for a minute, but I would prefer the library or the front room. I couldn't really tell what the decor is in the back room, other than it seemed dark.

I have a reservation for the beginning of February, so I'll report back. Definitely looking forward to my return visit. I'll look forward to other postings. ← I'm very pleased to report that the new Bouley is wonderful! I've always been a big fan of Bouley, but wanted to wait a while after their move to revisit. I had the Chef's tasting menu (8 courses -- with choices). Dinner took almost 4 hours that was perfectly paced. The decor is beautiful. We dined in the "library" that felt very private. Service was very attentive. I'm looking forward to many return visits.

I had lunch at Oceana at the end of December (Christmas Eve day) and the place was a ghost town. Unfortunately, the manager (with only two other tables occupied) tried to seat me at the worst table. When I declined the table, he brought me to the second worst table--I didn't want to make too much of a fuss in front of my guest, so I took the table. The place (for the next two hours) filled only another 3 tables. The food was very good though. Unfortunately what I'll remember is not the food, but the stupidity of the manager. I might have considered returning, but the stupidity of the manager was a real turn-off. The wait staff was attentive. Funny how restaurants don't realize that the internet exists, and I can post here (and on other sites) and plenty of people are now aware that Oceana has service problems. Too bad for them. ← how do you know its the worst table? i've seated tens of thousands of people in my career and literally...some peoples "best table" is other peoples "worst table". you wouldn't believe it but its true. ← I consider the tables at the entrance, next to the kitchen and next to the bathrooms to be the worst tables in a restaurant. The first table offered to me was the one at the entrance (I declined that table). The second table offered to me was next to the kitchen. I consider this table to be among the worst since it gets too much traffic. I don't think anyone would consider either of these tables to be the "best" or even "good" tables. The manager had never seen me before so he figured why waste a good table on a "nobody" (even though he filled only 5 tables the entire lunch service).

Maybe someone from Oceana will read your advice. One can only hope.

I was with a guy. If I was with another woman, the manager would have probably insisted that I take the first table.

No, that can't be a good excuse. Certainly the staff isn't limited: two hostesses and three cooks for 12 diners. The hostesses during our meal had very little to do. The cooks were working hard, of course, but none of them were ever in the weeds. Any of those 5 could have taken 30 seconds to drop a dish into a doggy bag at any point. I couldn't imagine a restaurant that would not allow you to bag extras if you insisted ... Ko probably doesn't suggest it because it is a silly restaurant to ask for your extras. Very few of the courses are more than 5-6 bites - what are you going to do, put a tablespoon of risotto into a small dixie cup? Once you allow a customer to do that you will have them walking out of the restaurant with 7 different absurdly tiny doggy bags. Probably half of the dishes are ones that have raw components or temperature-trickies like the frozen foie gras, ice cream which are impossible to bag, then others like risotto and sweetbreads which are as mentioned above questionable baggers for reasons of quality. ← Actually, it was the whole lamb chop that I had wanted to take home. I'm sure the chefs would have given me proper instructions as to how to reheat it.

I had lunch at Oceana at the end of December (Christmas Eve day) and the place was a ghost town. Unfortunately, the manager (with only two other tables occupied) tried to seat me at the worst table. When I declined the table, he brought me to the second worst table--I didn't want to make too much of a fuss in front of my guest, so I took the table. The place (for the next two hours) filled only another 3 tables. The food was very good though. Unfortunately what I'll remember is not the food, but the stupidity of the manager. I might have considered returning, but the stupidity of the manager was a real turn-off. The wait staff was attentive. Funny how restaurants don't realize that the internet exists, and I can post here (and on other sites) and plenty of people are now aware that Oceana has service problems. Too bad for them.

I guess I don't understand what a "foodie" is, then. Foodies aren't all about the food? ← There are some very good places that simply don't get written about very much on places like eG, MF, Yelp, Chowhound, etc. ← I write in here (as well as on CH and Yelp) about the wonderful things at Aureole. I am also looking forward to Chris Lee's new creations. I was also a big fan of both Dante Bocuzzi and Tony Aiazzi. Both chefs did Aureole proud.

I find it very interesting that in my two visits to Daniel's restaurants (the original Daniel when it was on E. 76 St. and DB Bistro), the shockingly condescending/rude attitudes of the maitre d'at both restaurants have overshadowed the food (to be honest, it was fine, but not memorable). However, the superb service at EMP (by all staff members) and the excellent food by Chef Humm make EMP a restaurant that, IMHO, deserves the same, if not higher accolades than those received by Daniel. Daniel (again IMHO) is a case of the emperor has no clothes, but no one wants to admit it. I wouldn't care if Daniel receives 5 stars, I won't spend my money at his restaurants again and risk being treated poorly.

Since I'm unable to edit my post from several days ago, I did it this way so I could add some photos - my photographer miraculously resurrected them from a corrupted flash card! The only first course that's missing is the Pâté en croûte. Here are the medallions of Foie Gras, the Tongue Lucullus Style, the Leeks with Pork Trotter, and the Pig Cheeks with Lentils: But the star of the show really was the Steak Rossini! The cooked-to-perfection steak is presented whole, with it's slabs of sauteed foie gras, and truffles: Then it's whisked away to be carved, and individual plates are set at the table with vegetable and potato accompaniments, black truffle slices, and a bit of Madeira sauce, ready to receive the steak: And the carved steak is returned once again for presentation: (note the small pot of Madeira sauce) And then the first round is served to each diner: As I've said, they scored a perfect score with this one, and I wanted to show the photos. And although this is not the Tarte Tatin from that actual dinner, if I had my way, every meal would end with one of these: ← Thanks a million for your photos! The photo of the steak with the foie gras is one of most beautiful pictures I've ever seen!

I agree with your assessment of Ko 100%. I just had another brilliant lunch at Ko this afternoon (today it took almost 4 hours). There were so many wonderfully creative dishes that I can't remember them. Sad part was I was so full when the lamb was served, I could only pick at it, and the lamb course is one of my favorites (it's a shame that don't do "doggy bags"). The chefs were very friendly. I love the fact that one doesn't need to dress up or behave a certain way in order to have one of the most exquisite dining experiences. I love that I can watch the preparation of the courses. It's also great that Ko is expanding their wine list. Their sommelier is wonderful! I had mentioned to her in the past that I really love German Rieslings from the Mosel region, and today she had a half bottle that was perfect! I look forward to my next visit.

I have a reservation for the beginning of February, so I'll report back. Definitely looking forward to my return visit. I'll look forward to other postings.

Great news about Bouley. I'll look forward to my return visit.

Thanks for your very detailed report. Since I'm having dinner at Ko tonight, I know what to expect. I have a funny feeling that I'll probably stay with the lunch format in the future since there are more courses and I find that the "not so great" courses get lost among the much better ones. With fewer courses, I think I'll remember the "not so great" courses.

I had the $85 pairing since the $50 pairing has beer (I don't like beer). BTW, the wine pourings are very generous. I now order a half bottle of wine/champagne instead. If you have an early reservation, you might have a bit of a choice of seating. I've never had my seat moved though in my four visits. The only seat I wouldn't want is the one closest to the restroom (but if that's all that is available, it wouldn't be a problem). I do notice that some seats are warmer than others depending upon the venting from the ovens. Do not wear anything too warm since there are no backs to the stools to hang a sweater. Enjoy and Happy Anniversary!

Thanks for the menu for dinner. I just had lunch at Ko yesterday (the only dish that they repeat is the foie gras course). I find it easier to get the lunch reservation than the dinner. I got my reservation Saturday night for Sunday lunch.

Thanks for the update. When I had lunch last month, the chefs said that there was a contest among the chefs to come up with a new foie gras course (I personally love the shavd foie gras dish), so it's interesting to hear that they haven't yet made the change. I liked the $85 wine pairing better since the $50 pairing has beer (which I don't like). Unfortunately, Ko is very generous with the wine, so I find that by the end of the meal, I'm somewhat sloshed. I found that I was better off with a half bottle instead. Also since the lunch has more courses, there is more food to absorb the wine.

Mario was superb! Do you know whether he went back to Austria or if he's still in the US?

Thanks for your posting. It sounds delicious. I've been a big fan of Tom since he was at Mondrian. I'm glad to see he is cooking.

It sounds like I'll be waiting a while to make a reservation until they officially move. I have been a big fan of the white room (even though most people prefer the red room). Does anyone know whether the new location will be one room or whether there will be multiple rooms?

I am looking forward to dining at the new Bouley and Secession. I've always been a big fan of both Bouley and Danube. You were so lucky to have David Bouley personally give you a tour! Do you know when the new Bouley opens?

I adore fine dining (I'm from NYC, and have dined at some of the best in NY: Per Se, Bouley, Aureole, Eleven Madison Park). I've also dined in Chicago at Tru and Charlie Trotter's so I am able to strongly recommend Alex to you while you're in LV. It's definitely up there with the best of the US restaurants. Not overpriced (especially in comparison to Per Se) at all. I found the service charming and attentive. Food is wonderfully creative. Decor is opulent. Sommelier made some of the best picks ever. I hope you enjoy yourself. You should check out the menu at the Wynn website. It looks wonderful. My most recent dining at Alex was six weeks ago, and it was wonderful!