ELV has it on good authority that Michael Mina Pastry Chef Sarah Kosikowski will soon be nominated for a James Beard Award.
That would be because we (along with many others) nominated her.
To say her dessert creations are mini-works of art is an understatement. To say they taste as good as they look is something you’ll just have to take our word for — until you beat a path to her restaurant and taste for yourself.
If ELV was forced to analyze these beautiful plates (something he has trouble doing in her presence as he’s usually too busy shoveling them into his pie hole), he would tell you her forte is comfort food gone very modern and very abstract. She blends traditional flavors and combinations with just enough molecular playfulness to keep things interesting for fussy food writers and avant garde aficionados.
But the bottom line is: they’re complicated (lots of ingredients, lots of trios), but compelling to classicists and modern gourmands alike. All of her playful combinations are always in harmony, and (most importantly) they’re intense as hell (and yet another reason why we maintain Las Vegas has the greatest concentration of pastry talent in America).
One thing is certain: once you’ve tasted Sarah’s Hitachino Red Rice Ale ice cream with caramelized puffed rice, Rogue Hazelnut Ale chocolate cake with Rogue Chocolate Stout foam and spiced hazelnuts, and apple beer apple strudel (all on the same plate); you won’t think about dessert the same way ever again.
In the Bellagio Hotel and Casino
3600 Las Vegas Blvd. South
Las Vegas, NV 89109