It’s good to be ELV. Because sometimes, when you least expect it (okay, we often expect it, or at least aren’t very surprised) great food shows up out of at of nowhere. And by “nowhere” we mean unordered from a good restaurant’s kitchen.
Like the scallops three different ways pictured above…courtesy of Executive Chef Jean Paul Labadie and his able seconds Nicolas Echaore and Martin Veranu…each a riff on surf and turf, combining big, sweet, juicy scallops with very down-to-earth accents like cheesy grits, ‘shrooms, duck confit and a smoky orzo with soffritto. Each was a masterful combo from the too much is not enough school of cooking — pioneered by Cajuns, Creoles and Emeril Lagasse — bringing a boatload of flavors with every bite.
Light this cuisine ain’t, but it’s the perfect foil for a blustery early Spring day…and a big, beefy Barolo.
Speaking of scallops, they will be on Labadie’s menu this Thursday night for the Garric Cellars wine dinner — smoked then paired with a lobster panzanella with English pea puree and a Crocker & Starr Sauv Blanc. (Click on the link below or call the restaurant for details.)
BTW: Sous chef Martin Veranu is leaving MB soon to take a position on Martha’s Vineyard, and we wish him well.
Just thought you’d like to know.
2620 Regatta Drive.
Las Vegas, NV89128