Awesome, already want to walk around and check out the paintings. Also plan on wine pairings. What can I expect to drop on this dinner for two with dual wine pairings? $400?

I wanna say I did it degustation and inexpensive wine pairing for two and it was 700ish after tax and tip? Something like 145 for the food and 85 for the wine? Def closer to 700 than 400.

If you do a wine pairing it's gonna be about $200 pre tax pre tip per person.

Last time I was there I think it was $250ish pp with wine pairings. It's surprisingly reasonable for what it is.

Probably the best meal I've ever had in Vegas and surprisingly reasonable. Two menus to choose from, but you can tailor it somewhat. I don't care for foie gras (texture/taste issues, not philosophical) and they allow you to substitute any item from a secondary menu in place of it should you desire.

Service, food and ambience world class. If you care about art, you have an opportunity to dine below Picassos in a warm, inviting and unhurried environment.

I just dined there in October, there are pics and words about it in my last trip report: http://forumserver.twoplustwo.com/10...015-a-1562789/

Also, I believe that the Picasso show in the Bellagio gallery has been extended, though I'm not sure for how long. If you love Picasso, you'll never get a better opportunity to spend time with his work in such an uncrowded setting. I can't recommend the exhibition or the restaurant more highly. Will definitely eat there again when I return for March Madness.

http://newsroom.bellagio.com/bellagi...uly-3-2015.htm

You can make your reservation and request an outdoor fountain view if the weather is nice.

Fabulous, thanks for all the responses.

awesome trip report.

Had Picasso's Degustation with wine. Phenomenal. We got a couple of dessert wines after, that was our only mistake.

Meaning you should have gotten a bunch more, or you should have passed and gotten dessert wine elsewhere? And was this a quality or value comment?

Glad dinner was great. Gonna do a bday dinner there in April.

I found both dessert wines to be awful. It could be possible I don't care for dessert wines at all.

It would be impossible for me to call this meal good value because it was ridiculously expensive, but it was quite possibly the best meal I've ever had, certainly included a few of the best dishes I've ever had, so I don't feel ripped off at all.

It was all in all a pretty wonderful experience, and a phenomenal meal.

Did you have dessert wines in the past? Some people just don't like (very) sweet wines in general.

There are different ways of production, but I believe a place like Picasso won't serve a dessert wine that had sugar or alcohol added. More likely it was something like an ice wine or noble rot wine?

Was probably a port or somesuch.

I guess port is the notable exception for a fortified wine (=grape brandy added) to make it into the wine pairing of a Michelin star restaurant.

FWIW, the first time I had port in a restaurant in the US, I was surprised it was from Napa Valley. Same as champagne, the name port isn't restricted to a certain region of origin over here.

Ate at Picasso last week and had the four-course (my husband had the five-course degustation). It was a great experience. The sommelier and wines were fabulous! So sad that we won't see many of the wines again. There was a white from Hungary that was amazing. The food was great, but personally I'm not sure it was worth the price. The tuna tartare was the best I've ever tasted, though. Glad we did it once, but doubt we'll do it again.

One of them was really syrup-y, didn't care for that. And the other was very sweet, and I just really didn't like the flavor. First foray into dessert wines, very possibly the last as well.

For fine dining it's a remarkable value in town. Without wine it's under $200 which is crazy cheap for a 2 star michelin restaurant.

First one might have been a Marsala, syrupy is what they are famous for.

I wonder if they replace the dessert wine with another wine or different kind of alcohol if you tell them you don't like sweet wines?

If there was a specific wine that you would like to have again, you might be able to order it online or through your local wine/liquor store.

Unfortunately, many of them were low-production so they aren't available. I know the one from Hungary is unavailable because Picasso apparently bought it all.

The other problem is that I live in one of the states were it is very difficult (usually not possible) to have wine shipped in I might see if I can find the champagne somewhere. It was delicious. (We ordered it separate from the menu.)

Which Som did you have? Was it Mike? The kind of hurried, boisterous, bald white guy? If so he's probably my favorite person in Vegas. Super knowledgeable and clearly loves his job.

No, his name was Robert (white guy with a full head of dark hair). Very friendly, knowledgeable, and gave us three or four wines in addition to the paired wines. My husband's sales guy has a friend who sells wine in Vegas and knows Robert well.

Would love to meet Mike. Sounds great.

I went to Carne Vino at the Pallazo when I was in Vegas several years ago, how does that hold up to other fine steaks in the area? Their 9 month dry aged was a unique experience I have not seen elsewhere since.

The Riserva (180-240 days dry aged) and Fiorentina (90 days dry aged porterhouse) hold up to any steak in Vegas in my opinion. At least if nothing changed within the last couple years since I've been to Carnevino.

The riserva holds up to any other steak but if not getting that then I might opt for a different spot if steak is what you are after.

Hi all, coming back to town next month for March Madness and trying to get some dining plans in order. Will definitely hit old fave Chada at some point. Had an amazing meal at Picasso back in October and would definitely go back but getting some pushback from Crockett, who wants to try something new.

Considering the following:

Yui Edomae. Had a good meal at Kabuto last March. Best sushi I've had in Vegas, but frankly, still doesn't live up to the best sushi on the nation's coasts for obvious reasons. Is YM worth the off Strip trip (keeping in mind I'm a coastal sushi snob?)

L'Atelier/Robuchon. Would probably skew away from Robuchon and likely $800/person degustation/booze/tip tab. Have heard great things about L'Atelier, both in this thread and from others. Laying 8/5 that that will be consensus fave.

Harvest at Bellagio. Know nothing about this place and smart enough not to look at Yelp.

Rivea at Delano. Ditto.

Have heard less than flattering things about Guy Savoy. Accurate? Seems a shame as he's got truly great restaurants elsewhere. Ditto for Giada and Bardot.

Would love to hear LVL's opinions about the above joints. Open to any other suggestions as well. Most interested in Gobbo's opinions obv, king of LVFD. Also, Gobbo, if you're around and want to meet some 2p2ers who have benefitted from your recommendations, we'd love to have you at our table to talk food and poker. PM if interested.

TIA all.