Letter Of The Week

Dear ELV,

Firstly, I have to tell you that you’re an inspiration – anyone that can move from being a lawyer to a full-time foodie is a hero in my books (being stuck, as it is, in full time law and aspiring to be a foodie)!

I’m hoping that you can help me out with an issue: one of my dearest friends (also an aspiring foodie) will soon be celebrating a birthday and I’d love to find a true chef’s table where eight of us can have a celebratory dinner (i.e. hanging out the bar at Joel Robuchon Atelier doesn’t count). I’ve searched the internet a couple of different ways and am coming up perfectly blank, which is why I’m now turning to you.

I’d be grateful for any insight.

Kitchen (table) Krazed Katie.


Dear K-Cubed,

Thanks for the kind words, although as a note of caution to a fellow advocate and foodie we must warn you: Don’t quit your day job. ELV makes hundreds of thousands of dollars as an attorney and hundreds and hundreds of dollars as a food writer…

As for chef’s tables in town, here is a quick list that (perhaps) our loyal readers might wish to augment:

Guy Savoy (if price is no object)

ALEX (ditto)

miX (once again: bring money)

Restaurant Charlie (very cool, elevated tables, but again, bring lots of $$$)

Bar Charlie (bring even more $$$)

Valentino (not a pure, in-the-kitchen chef’s table, but private and very nice)

Delmonico (right in the kitchen)

Table 10 (a very cool table right off the kitchen)

Emeril’s Fish House (also, right in the kitchen)

Vintner Grill (a large high top adjacent to the expediting area — very cool from a foodie perspective)

Marche Bacchus (glassed off area right beside the kitchen)

There are others, but these are what popped into our wine-addled brain. Keep in mind, chef’s tables are very expensive in the nicer places — you might do better to dial it back a bit a go for the laid-back foodie-ness of Vintner or Marche Bacchus.

Any other advice for K-Cubed, readers?

Best and bon appetit,


4 thoughts on “Letter Of The Week

  1. I believe there is still a Chef’s Table at Sensi in Bellagio. It’s not a “true” Chef’s Table in terms of being in the kitchen, but rather is just to the right as you walk down towards the dining rooms. (It’s not really private, but not in the open floor of the main dining room. It’s bordered on three sides by the glass walls that look into the kitchens).

    I would recommend that you call and see if it’s still something they reserve in advance-and if you decide to go there-make sure that Chef Heirling is in the kitchen the night you go. He’s quite an inviting host and adventurous Chef. I know he would be happy to have you challenge him to create some unique dishes for your party.

    And aside from the house-made ginger ale that is a particular favorite of ELV-Chef Heirling does some very delicious dishes using the live seafood in the tanks that you can see from the Chef’s table. (Ask for the live Santa Barbara Spot Prawns if they are in season. From tank to grill to table in literally minutes. Sweet, fresh and quite delectable).

    And I can relate to my friend ELV, albeit on a more meager scale. I make hundreds of dollars at my “day job.” I make tens and tens of dollars as a Food Writer.

  2. I would endorse the wine room table at Valentinos whole heartedly, and also would feel in very good hands with Alex… Sensi continues to be one of Vegas’ best somewhat overlooked gems in all respects.

  3. I would also agree with EC here – at least regarding Valentino and Alex. Also think the chef’s table at Guy Savoy is one of the most unique I’ve dined at since you are actually inside the kitchen. The new chef’s table at Marche Bacchus is also very cool as chef Jean Paul Labadie is very interactive with his guests and cooks a bit more off the cuff than some. Hard to go wrong with any of those four if you ask me!

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