Comments on: ALEX – A Restaurant of Shakespearean Proportions

By: Quincy A.

Quincy A. — Thu, 06 Jan 2011 23:12:28 +0000

Sadly, those that want to enjoy Alex are running out of time; the restaurant will close this month, and the space will be converted into a “special events center”. No news going forward as to what it means for a super Chef, except that “Stratta” will remain open.

By: archer

archer — Mon, 15 Nov 2010 12:29:02 +0000

If Shakespeare came back to life and attended one of his plays, he’d look at the audience gritting their teeth while not understanding a word of his play all the while repeating maniacally to themselves: “I am cultured. I am cultured, goddamnit,” and he’d say, “Why don’t you fools translate this into modern English so that people can enjoy it. Doth speak the phony professor: “Oh, the poetry; the poetry will be compromised.” Nonsense.

By: Vianney

Vianney — Tue, 24 Aug 2010 23:07:10 +0000

First visit to your site but i’m taking an immediate liking to it!
As far as my one experience at ALEX can inform me, I believe all your praises are well-deserved, and some of your criticism is too.
Expensive wine comes with the territory in any 2+ star both here and in France, and i was almost surprised to find bottles starting at $89. And what a collection! The sauternes list was somptuous, to name only this one, plenty of small regions were represented (except sadly, monbazillac), and i gorged my eyes so much on this list that I didn’t need to spend any money on wine to be already satisfied.
The dessert (3 too-dry quarters of a peach resting on a delicious frangipane-based génoise), sadly, was sub-par; yet the migniardises both before and after were very enjoyable… and the best madeleines ever!

Other than that, the whole rest of the experience was maybe lacking a bit of craziness at times but pretty flawless in its pairing of tastes and textures, especially in the amuse-bouches. One glaring exception, the scallop ‘appetizer’, was prepared to perfection but with way too salty a sauce to my taste.

By: frenchy

frenchy — Sun, 27 Dec 2009 02:39:14 +0000

I would have to agree with your assessment, including that of the desserts. Unfortunately they don’t live up to the dining experience. I’ve noticed that on each of my last three visits.

By: atdleft

atdleft — Mon, 21 Sep 2009 23:23:07 +0000

EC-

“[D]o you have any figures of comparison as to whether the markups at the Vegas resorts are worse (or better) than ones you would see in non-gaming independent restaurants in LA or New York?”

That’s a good question. Last time I visited the family in Orange County, I remembered wine prices at the restaurants there being a little lower than here, but not by very much. I double-checked today at some web sites (the ones that post their wine lists online), and my memories were confirmed. I can’t speak for New York, but it seems compared to Southern California a good French or Italian wine bottle will “only” cost you about $20-50 more per bottle.

By: EC Gladstone

EC Gladstone — Sun, 20 Sep 2009 19:15:34 +0000

Wow… bargained for a Alex review, got a wine retailing treatise and Shakespeare refresher in the balance!

I’m curious…not that I would defend restaurant markups on wines in any situation (they’re anti-oenaphile, if you ask me), but do you have any figures of comparison as to whether the markups at the Vegas resorts are worse (or better) than ones you would see in non-gaming independent restaurants in LA or New York? (I’d be curious to compare markups even within the Batali or Puck or Palmer or Mina restaurants from city to city)

Also, do you find the markups at the Wynn venues to be more dear than elsewhere on the Strip? I’ve actually noted more outrageous multiplication at certain places on the LVSands properties…