Las Vegas Fine Dining Thread - Page 153 - Las Vegas Lifestyle Forum - Las Vegas Entertainment and Living Information

Ruh Roh. Looks like Robuchon is booked on the Saturday we're trying to go. Wasn't aware that getting a table there is tough to come by.

Should I look at L'Atelier as an alternative or just truck it up to CUT? Apples and oranges I know, but humor me.

I don't think L'Atelier is really a substitute for Robuchon or other seriously fine dining places. The atmosphere is quite different, you're sitting at a counter. If you're looking for a sit-down/white tablecloth* fancy dinner, Cut would make a good alternative. Picasso would be better.

*i know Cut doesn't have tablecloths. It's a figure of speech, nits

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10-05-2013 , 04:03 PM

#3802

hfrog355

Carpal \'Tunnel

Join Date: Mar 2005 Posts: 6,404

Good to know about L'Atelier. Clearly, I've never been. Actually never spent much time in MGM aside from a few short poker sessions and went to KA. This will be my first time staying there and spending a good amount of time there. Any recommendations for lunch/quick meals?

Got nervous about reservations, so just booked 4 at CUT. Super excited about it.

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*i know Cut doesn't have tablecloths. It's a figure of speech, nits

LOL

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10-05-2013 , 08:10 PM

#3803

Husker

Carpal \'Tunnel

Join Date: Feb 2007 Posts: 12,908

Stayed at Venetian a couple of weeks ago and went to Cut for a steak before we headed out for the night. Gotta say the service was great and the steak was damn fine. I'm in the UK so so I'm unused to both (fine steak and good service)

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10-05-2013 , 10:37 PM

#3804

sharkl11

stranger

Join Date: Jul 2012 Posts: 3

If one person in party orders prix fixe at Picasso, does everybody else has to also? I know some places do this.

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10-05-2013 , 10:52 PM

#3805

ServingAces

grinder

Join Date: Aug 2012 Posts: 671

Quote:

Originally Posted by hfrog355

I haven't been but I hear the $20.13 3-course lunch at Milo's in Cosmo is very good.

How was CUT?

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10-05-2013 , 11:11 PM

#3806

ServingAces

grinder

Join Date: Aug 2012 Posts: 671

Quote:

Originally Posted by loosekanen

You guys need to start taking photos of this stuff and explaining why it is or isn't good.

Not a great pic but here's the best dish I had at L'Atelier as well as menu describing it. The sea urchin was very fresh. Last time I tried sea urchin it tasted like the way it looked.

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10-06-2013 , 10:32 AM

#3807

loosekanen

USA#1, Oh Yeah!

Join Date: Feb 2008 Posts: 27,836

Really interesting. I was wowed by the sea urchin dish I had while I was there. The wasabi foam blew me away. Steve B must really be into sea urchin if he's trying it many different ways. Interesting.

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10-06-2013 , 12:24 PM

#3808

eco74

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Join Date: Sep 2006 Posts: 10,116

Quote:

Originally Posted by sharkl11

If one person in party orders prix fixe at Picasso, does everybody else has to also? I know some places do this.

You have two prix fixe options at Picasso and I don't think that ala carte is an option at all. People at the same table do not need to order the same prix fixe though.

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10-07-2013 , 01:26 AM

#3809

ActionJeff

Carpal \'Tunnel

Join Date: Apr 2005 Posts: 7,657

Quote:

Originally Posted by ServingAces

I haven't been but I hear the $20.13 3-course lunch at Milo's in Cosmo is very good.

How was CUT?

Its a very good value for the quality. Food was merely good

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10-07-2013 , 03:40 PM

#3810

hobbes9324

veteran

Join Date: Mar 2005 Posts: 2,872

Going to a conference at the V in Nov. - my default there is Cut, but a couple of guys I'm meeting up with want to go to Carnevino.

Back around page 10, I bitched about the two worst experiences I've ever had at a "fine" restaurant, and both were at Carnevino. Both times they were service related - the food was probably fine, but I was so pissed I couldn't tell you.

Have I just run bad there? Cause if I go there and drop $400 for dinner (I'll be buying) and it sucks again, I'm gonna kill someone.

MM MD

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10-07-2013 , 03:49 PM

#3811

eco74

Carpal \'Tunnel

Join Date: Sep 2006 Posts: 10,116

Well you are probably running bad, but I can still pretty much guarantee you the service will be better at Cut. They really know their ****.

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10-07-2013 , 11:53 PM

#3812

ClarkNasty

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Join Date: Jun 2004 Posts: 35,397

The service at Batali's restaurants is consistently inconsistent, with a median of "not really acceptable for an experience at this price point".

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10-09-2013 , 02:19 AM

#3813

Pork Fri Rize

Pooh-Bah

Join Date: May 2008 Posts: 5,410

Sweets Raku looks pretty promising. $19 for a 3 course desert menu. Saw the post of it on ELV.

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10-09-2013 , 02:32 AM

#3814

loosekanen

USA#1, Oh Yeah!

Join Date: Feb 2008 Posts: 27,836

Aside from L'Atelier, what recommendations for solo bar seating specifically would you recommend?

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10-09-2013 , 11:54 AM

#3815

ClarkNasty

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Join Date: Jun 2004 Posts: 35,397

Most places have that option. Great when solo as you almost never need reservations.

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10-09-2013 , 04:35 PM

#3816

eco74

Carpal \'Tunnel

Join Date: Sep 2006 Posts: 10,116

Quote:

Originally Posted by loosekanen

Aside from L'Atelier, what recommendations for solo bar seating specifically would you recommend?

Damn near anywhere.

Sage is a favorite of mine for it though. So is Cut.

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10-10-2013 , 06:35 AM

#3817

loosekanen

USA#1, Oh Yeah!

Join Date: Feb 2008 Posts: 27,836

Quote:

Originally Posted by eco74

Damn near anywhere.

Sage is a favorite of mine for it though. So is Cut.

Thanks for the heads up.

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10-10-2013 , 09:16 PM

#3818

ActionJeff

Carpal \'Tunnel

Join Date: Apr 2005 Posts: 7,657

Quote:

Originally Posted by ClarkNasty

The service at Batali's restaurants is consistently inconsistent, with a median of "not really acceptable for an experience at this price point".

3 visits to Carnevino the last 5 years and I couldn't agree more. I go for their meat aging program. I would never take a date here.

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10-10-2013 , 10:20 PM

#3819

MadMaxLV

Musings of Madness

Join Date: Jan 2013 Posts: 700

Not exactly "fine dining" if you were to judge by the price, but Sammy's Woodfire on West Sahara is just amazing. Good atmosphere, service and the food is delicious. If you are a local and haven't eaten there you are missing out.

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10-11-2013 , 01:14 AM

#3820

Brown Keeper

Pooh-Bah

Join Date: Nov 2010 Posts: 4,542

Quote:

Originally Posted by MadMaxLV

Surely you kid

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10-12-2013 , 02:02 AM

#3821

ike

Pooh-Bah

Join Date: Jan 2004 Posts: 5,635

Sammy's isn't awful if you want pizza and beer in a chill, comfortable environment, late at night after better options have closed. I went there semi-regularly when I lived in Vegas because it's among the better non-Asian late night options in town.

It's not competitive with Settebello, or any of the better places to get pizza on the strip, in terms of food quality. It's obviously not fine dining by any standard.

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10-21-2013 , 02:01 AM

#3822

flailing

stranger

Join Date: Oct 2013 Posts: 4

Quote:

Originally Posted by gobbo

Sit at the bar at Carne Vino for the steak. Get something awesome. If money is not an object, ask if they have the Riserva.

What is this? And what would you consider money not being an object in this context for this?

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10-21-2013 , 04:42 AM

#3823

loosekanen

USA#1, Oh Yeah!

Join Date: Feb 2008 Posts: 27,836

It's a steak that's been aged for a much longer time. A year or so. And it's usually fairly pricey as far as steaks are concerned.

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10-21-2013 , 12:17 PM

#3824

Brown Keeper

Pooh-Bah

Join Date: Nov 2010 Posts: 4,542

Quote:

Originally Posted by flailing

What is this? And what would you consider money not being an object in this context for this?

If you're asking don't order it sir.

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10-21-2013 , 03:35 PM

#3825

ActionJeff

Carpal \'Tunnel

Join Date: Apr 2005 Posts: 7,657

Quote:

Originally Posted by flailing

What is this? And what would you consider money not being an object in this context for this?

I believe its $100/inch thick. Which sounds absurd but apparently the steak is quite heavy?

I've read that due to the age the flavor is very different, and they also cook it without a traditional crust. Never tried it or known anyone who has

I'd start with the 90-day dry aged porterhouse at Carnevino. The last time I ate there, they served Aaron Been and I a filet that was so flavorful it bested their ribeye.

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