Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
skye

Vegas dining blog

Recommended Posts

Just thought I'd post a link here to the blog I started for my trip to Vegas. I've got a lot of pictures up of the new Charlie Trotter's, a really exciting meal, as well as Guy Savoy, Robuchon.

Thanks!

www.fire-and-knives.blogspot.com

Restaurant Charlie and Bar Charlie at The Palazzo Hotel

A few days before I left for Vegas, I called the Palazzo Hotel to book a table at Restaurant Charlie. I had heard rumors and rumblings that it might be open, but nothing for sure, and I actually had to speak with four people at the hotel before anyone could tell me concretely one way or the other. Suffice it to say that I wasn't exactly sure what to expect when I got to the restaurant, as the data available on the internet was also vague- steakhouse? seafood? casual? upscale?

The sign at the door answered the seafood question right away:

When you enter the restaurant, there is a bar to the left and another to the right. The one to the right turns out to be Bar Charlie, which is a restaurant-within-a-restaurant. It is a 20 seat bar behind which chefs work preparing 8 and 15 course Kaiseki style tasting menus, which are paired with wine, sake, cocktails, and beer. More on that in a bit.

The bar on the right is much more brightly lit, and is a pre-dinner cocktail bar. While the servers told me that there was a very progressive and involved cocktail program going on here, due to my time restrictions (I had to leave for the airport after my meal ) I didn't undertake a thorough investigation. I will say, however, that I didn't see any of what I have come to think of as the trademarks of a top-notch cocktail scene: piles of citrus, hand juicers, dozens of unmarked glass bottles of homemade bitters, tinctures, and other "stuff"- but again- I only had one cocktail all night and I didn't watch it being made, so I will reserve judgment.

From the cocktail bar, you walk through a very impressive glass enclosed wine cellar, which I was told will eventually hold 5,000 bottles (they are at about 1200 now, they said). The dining room itself is very spacious, with extremely high ceilings and plate glass windows along the far side which gave the room beautiful light, if a bit of glare as the sun set outside. there was a semi-private dining room in the rear to the right which held several tables and could be closed off with a curtain, and another to the left, which contained only one table that could seat up to 16, I think, and looked really great- like a cockpit, I thought. The decor is mostly beige and browns, with lovely robin's egg blue velvet chairs and banquettes. The theme is very contemporary, and I would say verges on the generic. Thankfully, I'm not alone in that opinion- my captain informed me that plans for a redecoration are already in the works.


Edited by skye (log)

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.

×