Comments on: TWIST by Pierre Gagnaire

By: sb

sb — Thu, 31 Mar 2011 14:21:52 +0000

Considering the private room at Twist for my daughter’s intimate wedding dinner (just immediate family – a total party of 14). Do you think it would be too overwhelming for her future in-laws from Minnesota?

I don’t mind dropping $3,000 for dinner, it is is one that is enjoyed by all.

By: AndyA

AndyA — Wed, 23 Mar 2011 15:34:34 +0000

Has the wine list been reimagined yet? This review (and others) make it sound dull and overpriced, and unworthy of the food being served. I have reservations at Twist in early May and cannot find the list online.

My thanks for any information…

By: Rosana Dimitriadis

Rosana Dimitriadis — Sun, 01 Aug 2010 19:14:09 +0000

Thank you for spelling it out so clearly, when i began discovering this I used to be a skeptic, but now I am consistently searching for info. Many thanks once again, Do you don't mind if I link this tomy blog so that my readers can reap the benefits of this info aswell Thanks

By: need a clue

need a clue — Sun, 27 Dec 2009 22:26:48 +0000

i dont think he is ‘on the take’ i just beleive that he allows his politics to often overshadow a true critical review. the PR people that kiss up to him and roll out the carpet often get more from the guy. and oh yea i have worked with him as well and many of the PR firms that deal with him as well.

By: Ken

Ken — Thu, 24 Dec 2009 21:41:34 +0000

has a clue – I’m wide awake – and work with ELV often and know the facts. You, on the other hand, seem like a jilted lover. Don’t get me wrong, I appreciate your voice on this blog and you obviously understand the food scene in this town. You just need to get your facts straight when it comes to John being “on the take” because it just ain’t so.

By: atdleft

atdleft — Wed, 23 Dec 2009 20:59:37 +0000

Ken-

It’s OK. You don’t need to convince me. Mr. ELV is one of the VERY FEW food journalists in Las Vegas with that kind of integrity. Even though I don’t agree with him 100% of the time, I always respect his opinion and give it far more weight than the usual ~~paid advertisement disguised as a~~ “restaurant review”.

clue-

Well, Eurasian Fusion seems to be Martin Heierling’s speciality… Just like Italian is Mario Batali’s specialty, and Spanish is Julian Serrano’s specialty. I can understand that not every chef has the desire to pull a “Wolfgang Puck” or “Bobby Flay” and try to build a massive restaurant empire touching just about every major world cuisine.

Still, I do have to agree with you on the weird plates… And weird plating. I’m not typically one to complain about portion sizing, but I did find it odd that my gnocchi dish (which, btw, I paid an “entree appropriate price” for) was presented on this HUGE square white plate… But I received this tiny portion that I scarfed down in less than 5 minutes DESPITE trying my best to take my time in enjoying it.

It’s a new restaurant, and an interesting concept with nice flavors so far, so hopefully Silk Road (as well as the other new CityCenter restaurants) will work out these typical “new restaurant” problems and become what I think it’s capable of.

By: has a clue

has a clue — Wed, 23 Dec 2009 19:10:50 +0000

ken, wake up!

By: Ken

Ken — Wed, 23 Dec 2009 19:08:04 +0000

Not sure why people think John is on the take – that still baffles me. I’ve worked with him for many years now and he’s one of the few journalists in this town that writes what he experiences, and what he truly thinks, period. He’s also the last guy to ask for a free meal or wait around for an invite to review a place. He just gets out there and reviews it – for better or for worse in a couple of instances – but on his dime far more often than not. When he gets a comped meal, it’s because he’s been invited as a guest – and even in that case he always offers to pay.

By: has a clue

has a clue — Wed, 23 Dec 2009 17:29:29 +0000

adtleft; i have no interest at all in going to silk road. i dont need to see martin do more of the same shit he has been doing for the past several years in sensi and when he was in banquets and when he was in garde manger. he is creative, but only does the same old fusion crap!! and his infatuation with weird plates and serviceware is a lil too much, i mean how many custom glass plates from potterhouse singapore can one guy order!!

By: atdleft

atdleft — Wed, 23 Dec 2009 06:12:59 +0000

OMG, I can’t wait to try this place! I don’t know how exactly I’ll be able to navigate the menu as a vegetarian, but this place is just too interesting to miss.

And…

clue-

“he juxtaposition of such highs and lows it what evokes your senses, how else can you make the diner uneasy. keeping the diner on their toes is the true art form in gastronomy, just read what ELV wrote, he clearly hated a few things, but when you place something edgy and possibly disgusting right next to something that is near GODLY, its just an emotional rollercoaster and at the end of the ride you will never forget what that ride was like..and that my freind is pure genius”

Definitely agreed! The emotion the chef pours into the food, as well as the emotion the food evokes in the diner, separates simply good food from truly great food.

Oh, and I also liked your comment about foodies not caring about the casino. Last night, when I took a friend with me to try Silk Road at Vdara, it seemed he was more interested in finding a cheap video poker machine at the Aria smokers’ bar than heading over dinner at Vdara. Moi, OTOH, did appreciate the design of the casino, but otherwise was totally uninterested in the slot machines and was just ready to start experiencing dinner.

And btw, Silk Road offered nice food with great flavors… But they still have some service issues and other kinks to work out.