Never eat oysters in any month without a paycheck in it. – P.J. O’Rourke
Usually we hit Bouchon and/or RM Seafood for a dozen or two, washed down with some of that there Fussy-Pussy wine, and then forget our shellfish hankerins until October rolls around. (Despite what oysters producers, restaurants, and more than a few writers tell you, oysters are not as sweet or firm in the summer months, because that’s when they breed — becoming tired, flabby and watery in the process — sorta like humans.)
This year we decided to break with tradition and check out the varieties at Morels Steakhouse — long known for its French-i-fied steaks, erotic murals:
….cheese platters and freshly displayed bivalve mollusks.
We knew they’d be good, but we didn’t expect them to be this good. The Hama Hamas and Kumamotos tasted like they just lept off a boat…and the flatter, bigger Malpeques had just that light, clean essence they are known for.
If those weren’t good enough, the parsley-olive oil dip here (along with the yeasty, crusty bread), is worth a special trip all by itself.
Morels seems to be a good joint in the process of trying to make itself a great one. Now that the Wynn/Encore seems to be abandoning its haute gourmand mission, it may soon become our first steak stop along Las Vegas Blvd. South. (and yet another in Venetian/Palazzo’s Murderer’s Row of Steakhouses)
MORELS FRENCH STEAKHOUSE
In The Palazzo Hotel and Casino
3325 Las Vegas Blvd. South
Las Vegas, NV 89109