PICASSO Perfection
How good is Picasso after all these years?
Good enough to serve ELV the best veal chop he’s ever eaten.
Good enough to present perfectly poached oysters in a champagne beurre blanc with extraordinary caviar.
Good enough to understand foie gras better than almost any other kitchen.
Good enough to perfectly roast small, gamy squab and combine them with the perfect accompaniment of nutty wild rice.
Good enough to perfectly capture the spring/summer solstice on a plate with white asparagus with fresh morels in a light cream sauce.
Good enough to excel at wine pairings that never leave you scratching your head (see below).
Good enough to feel as fresh and vibrant and dedicated to excellence as it did when it opened 12+ years ago.
Yeah, it’s that good.
Oh yeah….and the view’s not bad either:
PICASSO
In the Bellagio Hotel and Casino
3600 Las Vegas Blvd. South
Las Vegas, NV 89109
702.693.8105
Restaurant reviews, quips, picks and pans-with some seriously salivating history-from the man who eats his way through Sin City every day.
July 12th, 2011 at 1:42 pm
One of the best restaurants anywhere!
July 12th, 2011 at 5:15 pm
Julians column in the sun today was so charming. What an understated classy guy, and also a mensch. Adorable.
http://www.lasvegassun.com/news/2011/jul/11/chef-julian-serranos-tapas-restaurant-aria-my-drea/
July 13th, 2011 at 2:36 am
Went here three weeks ago for a birthday dinner. This was without question one of the best meals I’ve had in Las Vegas. The service was impeccable with the master sommelier even helping to clear dinnerware when he was at the table between courses. I wish I could say the same for Chef Serrano’s offerings at the Aria.
July 13th, 2011 at 3:50 am
I am coming to LV for All-Star Cochon, but I made sure to make a reservation to Picasso. It has been 10 months since my last visit. Mr. C., you got me excited to return to one of the best restaurants in the country. Moreover, your recent entries on Beijing Noodle No. 9 have enticed me to try this restaurant during my trip.