We love Eric Klein. Don’t get all nervous on us now. We speak not of the love that dare not speak its name…but more about a chef/customer bromance of the highest order.
Besides having the strongest handshake in the business, this top toque at the Spago stoves can cook just about anything — from pintxos to adobo, Alsatian to Italian — the man gets it right almost all the time.
He spent some time in Spain last month, and brought back one of the most delicious, well-aged, deepest-red, nuttiest and creamiest jamon de pata negras we’ve ever noshed on.
In honor of his trip, he’s also whipping those small bites of Basque finger food (usually served on bread) that are so good you’d never suspect a French-German dude made them.
He also asked if we wanted some fish, and then whipped up a perfect, peppery, snow-white, rich block of Alaskan halibut for ELV and his dining companions. We told him it was one of the best pieces of fish we’d had in a long time, and we weren’t exaggerating.
To finish: Spago’s cookies…because ELV doesn’t consider a meal at Spago complete without his cookies.
In The Forum Shops at Caesars Palace
3500 Las Vegas Blvd. South #G1
Las Vegas, NV 89109-8909