When I visit Las Vegas my top priority (outside of why I might be there in the first place, such as work) is where I will eat. Everyone knows how fantastic the restaurant scene in Las Vegas has become, and every time I am there it proves itself to me again.
I was in Las Vegas for the WOMMA conference. This was an useful event with moderately good content (except for the session at which I co-presented, which has amazing content) and very good networking and partner opportunities.
After a hard day at the conference it is time for a great meal with colleagues and clients. Not surprisingly, I got to make the decisions about where we would go both evenings. How freaking cool is that?
The first night we went to Nob Hill at the MGM Grand. This is one of Chef Michael Mina's restaurants and I am a huge fan. Many years ago Chef Mina was at Aqua in San Francisco and was the creator of my single favorite restaurant dish of all time, Black Mussel Souffle. I have eaten at his eponymous restaurant at the Bellagio and have his cookbook -- I am a fan of Mina.
Dinner surpassed my expectations. We opted for the tasting menu (which is often a more economical thing to do anyway -- after tables get appetizers and salads and mains and desserts it is often cheaper to go tasting) and worked our way through course after wonderful course. Before going into the dishes served, compliments have to go to Executive Chef Sven Mede. Chef Mina sets the vision and the centerpiece recipes, but execution on a daily basis is in the hands of the Executive Chef and his staff.
The first course was the Caviar Parfait. Frankly, this is just heaven. The ingredients are very familiar and staples of fine dining, but the dish comes together in a light and refreshing fashion that belies the rich flavors of the individuals elements.
Following the Parfait was the Lobster Pot Pie. Just go have one. Please. I am going to attempt to make it at home. I doubt I will come close in the first dozen tries, but practice makes perfect. This dish is exquisite because it elevates something that could be trite and mundane into something extraordinary. The lobster has found a warm and comfortable home in these pies.
After that was some chicken and some beef. Good, but sort of forgettable after the Lobster. I am dreaming of the lobster. Swimming with it.
Next time, dinner with Thomas Keller at Bouchon.
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