Envious Eating at ALEX
The point of this post is not to review the food of a recent over-the-top meal at ALEX. The reason behind the posting of these tasty snaps has nothing to do with recipe or technique analysis. There will be no vivisection of the vittles, nor any probing of the food/wine pairings.
No, the point of this post is to make you jealous.
Envious of ELV…and his high-falutin’ lifestyle — eating the best food on the planet night after night? Yeah, that’s the reaction we’re looking for.
But read on.
We at ELV know how well we eat. We know what a privileged position we are in when it comes to enjoying such spectacular food. We understand eating a meal like this is a once a year (or once in a lifetime) proposition for most folks. We constantly fight the urge to take such specialness for granted, and resist becoming inured to the effort and expense it takes to put forth such a spread.
But enough about the solipsistic wars we fight in our little mind. Does this food look )#%&@*)&*^ delicious or what?
And that’s not the half of it. Because the kitchen (cranking on all cylinders with Stratta, Devin Hashimoto and Joseph Leibowitz at the stoves, along with super-sommelier Paolo Barbieri) was strutting its stuff for us this night, ELV and his dining companions (Bruce and Erica Bloch) were treated to three different dishes for every course served. In other words, none of us were ever served the same thing through a complete tasting menu comprised of at least eight separate dishes. That’s 24+ plates of food, cooked, plated and served with perfect timing to three different diners at the same table over a three and a half hour meal.
And did we mention Barbieri did the same thing with wines — matching every individual dish with a different wine for each course? Aye chihuahua! That’s 3x8x3=71 different combinations of food and wine for the table that these pros put out without missing a beat.
Think about that the next time some server can’t get the salad and the soup to the table at the same time.
How were those 71 combinations flavor-wise? Spectacular to say the least, but for once ELV took few notes, didn’t care to think about things too much, and let the beauty of the whole experience wash over him like a sybarite’s erotic dream.
A sybaritic, hedonistic, epicurean, sensualist pleasure-seeker? Yup, that pretty much sums up ELV in a nutshell.
Jealous? You oughta be.
Now excuse me while I finish tonight’s dinner of an overripe peach, an under-ripe banana, stale string cheese, six Oreos and a diet Coke while continuing to type on another Eating Las Vegas post.
In the Wynn Hotel and Casino
3131 Las Vegas Blvd. South
Las Vegas, NV 89109