Comments on: French Resistance – The Decline of PAMPLEMOUSSE in Las Vegas CityLife

By: Darren

Darren — Fri, 12 Feb 2010 19:44:54 +0000

There are too many wannabe restaurateurs out there already. They are mixing and remixing foods as if they were sound bites. Some of it is beautiful music. Much of it is not. They come and go like the dreams of Las Vegas.
Thank goodness for restaurants like Pamplemousse!
I am so fortunate to desire a traditional meal and to be able to get one.
Thank you Mr. La Forge for not whoring yourself to the whims of the masses.
Mr Curtas your article is the equivalent of kicking a Doyen crossing the street.
Yes you are doing your job. Poorly.

By: Paul G

Paul G — Mon, 14 Dec 2009 23:53:17 +0000

My wife and I live in Phoenix but are Vegas veterans, visiting several times per year. For our anniversary in June, we decided to go off-Strip and found good reviews on Pamplemousse. It was an absolutely delightful experience from the moment we walked in and were seated in the “Debbie Reynolds” booth to when we rolled out into the parking lot 2.5 hours later, stuffed full of excellent wine, superbly prepared cuisine and entertainment in the form of stories and banter from Maitre D’ Keefer. A welcome blast-from-the-past, Pamplemousse was $300 well-spent and we’ll be back again soon!

By: Joe M

Joe M — Thu, 03 Dec 2009 22:38:12 +0000

Remember when I passed the bar in 1984….where we had our celebration…nice memories…..

By: atdleft

atdleft — Thu, 08 Oct 2009 01:50:11 +0000

And like fans watching the lights slowly dim on an aging athlete or fading movie star, we wish someone would tell them it’s time to give up the ghost while they (and their business) still have a reputation worth preserving.

Wow, Mr. ELV. I'm surprised you didn't make a reference to "Sunset Boulevard" here. The first thing that came into my mind in CityLife's Pamplemousse story was the legendary ending when Norma Desmond (played by real life fading silent movie star Gloria Swanson), just after shooting her screenwriter, emerges to greet the press and police waiting at the bottom of the grand staircase. "I'm ready for my close-up, Mr. DeMille." Now I can't get that out of my head as I think of Pamplemousse on Sahara. They need to catch up with the times or risk going the way of Norma Desmond.

By: InTheCards

InTheCards — Wed, 07 Oct 2009 08:35:16 +0000

“we’re all witnessing the revival of much 50s-style cooking”

What?

Where?

No way!

Renewed interest in 50’s style design yes, cooking – I hope not.

By: EC Gladstone

EC Gladstone — Wed, 07 Oct 2009 05:31:19 +0000

Not that I’m trying to be a fly in the ointment, or Le Advocat Diable…but one supposes a business owner has a right to do as he pleases, as long as he doesn’t invite a criminal element, etc…and no one’s claiming the neighborhood around Grapefruit is as bad as the one around Luv-Its (only a few blocks away). However, I do find myself wondering…at what point in the arc does musty and out-of-date become venerated and classic? As I’m sure you know, we’re all witnessing the revival of much 50s-style cooking…how many months until we’re raving about jello molds and casseroles and vilifying anything Kobe?

I have never dined at Le Pamplemousse, but always been curious. Loved the story. I wonder if it will actually bring it renewed interest (and thus unintended endorsement).