Comments on: LAKESIDE Longings http://www.eatinglv.com/2012/05/lakeside-longings/ Restaurant Reviews and Culinary Miscellany Thu, 16 May 2013 20:40:53 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: dr http://www.eatinglv.com/2012/05/lakeside-longings/comment-page-1/#comment-563946 dr Wed, 16 May 2012 16:31:05 +0000 http://www.eatinglv.com/?p=25885#comment-563946 Edit my above post to qualify, "Order the "Escargot and Glazed Chicken Oysters," presented by Chef Brian Howard at Comme Ca..... Edit my above post to qualify, “Order the “Escargot and Glazed Chicken Oysters,” presented by Chef Brian Howard at Comme Ca…..

]]> By: dr http://www.eatinglv.com/2012/05/lakeside-longings/comment-page-1/#comment-563940 dr Wed, 16 May 2012 15:36:07 +0000 http://www.eatinglv.com/?p=25885#comment-563940 One mark of a qualified Food Writer is one who can, in fact, be fully honest in expressing his or her personal experiences to the reader--who can then interpret those words and make a decision as to whether or not they choose to dine at that restaurant. I myself am often criticized, yet at the same time applauded, by my readers for being so intensely personal in sharing my thoughts about a restaurant. The critic with knowledge of what takes place in the kitchen and in the boardroom makes their reviews all the more interesting. That's what I admire about reading ELV. If you are avid about dining, don't despair that there is a lack of creativity in and passion in all of the kitchens in Las Vegas, Wynn properties notwithstanding. Order the "Escargot and Glazed Chicken Oysters" or the Offal specials on Thursday nights. (Last week I had the "Pork Cheek and Pig Tail," entree). You'll be tasting the food of some of the passionate cooks in Las Vegas. One mark of a qualified Food Writer is one who can, in fact, be fully honest in expressing his or her personal experiences to the reader–who can then interpret those words and make a decision as to whether or not they choose to dine at that restaurant.

I myself am often criticized, yet at the same time applauded, by my readers for being so intensely personal in sharing my thoughts about a restaurant. The critic with knowledge of what takes place in the kitchen and in the boardroom makes their reviews all the more interesting. That’s what I admire about reading ELV.

If you are avid about dining, don’t despair that there is a lack of creativity in and passion in all of the kitchens in Las Vegas, Wynn properties notwithstanding. Order the “Escargot and Glazed Chicken Oysters” or the Offal specials on Thursday nights. (Last week I had the “Pork Cheek and Pig Tail,” entree). You’ll be tasting the food of some of the passionate cooks in Las Vegas.

]]> By: cam http://www.eatinglv.com/2012/05/lakeside-longings/comment-page-1/#comment-563898 cam Wed, 16 May 2012 01:20:46 +0000 http://www.eatinglv.com/?p=25885#comment-563898 Hello John been a while since I have chimed in here. My wife and I have become somewhat foodies (whatever that means) We travel a lot, we love to eat and drink, and we have the means. We have been on a quest for the last 3 years to hit the worlds 50 best spots. This is an ever changing quest but we have been fortunate to hit 19 that are on this years list over the past 3 year. This along with a 6 hour marathon at elbulli 2 year ago. Last Wednesday we went to Picasso for the first time. Not sure why but we just have not gone there for some reason. I think after one of your last blogs I decided we needed to go there. Wow what a great space, flowers everywhere and of course the art. Fantastic service, but the food. Good but not great. The tab for the food alone without out wines etc was $300 for the two of us. We dropped $550, not on an expense account BTW and I left disappointed. I say all this because I wrote a review for Trip Advisor. The last thing I put in my review was "were is the passion" When a place is as big as this and the number of covers they do the food just has to become somewhat institutional. Too bad, I have to agree with you John passion seems to be missing compared to many other spots I have traveled to around the world. Cheers Hello John been a while since I have chimed in here.
My wife and I have become somewhat foodies (whatever that means) We travel a lot, we love to eat and drink, and we have the means. We have been on a quest for the last 3 years to hit the worlds 50 best spots. This is an ever changing quest but we have been fortunate to hit 19 that are on this years list over the past 3 year. This along with a 6 hour marathon at elbulli 2 year ago.
Last Wednesday we went to Picasso for the first time. Not sure why but we just have not gone there for some reason. I think after one of your last blogs I decided we needed to go there.
Wow what a great space, flowers everywhere and of course the art. Fantastic service, but the food. Good but not great. The tab for the food alone without out wines etc was $300 for the two of us. We dropped $550, not on an expense account BTW and I left disappointed.
I say all this because I wrote a review for Trip Advisor. The last thing I put in my review was “were is the passion”
When a place is as big as this and the number of covers they do the food just has to become somewhat institutional.
Too bad, I have to agree with you John passion seems to be missing compared to many other spots I have traveled to around the world.
Cheers

]]> By: Peach http://www.eatinglv.com/2012/05/lakeside-longings/comment-page-1/#comment-563895 Peach Tue, 15 May 2012 22:19:17 +0000 http://www.eatinglv.com/?p=25885#comment-563895 The soul & passion of a restaurant is communicated through it's staff. A chef & GM can ramble all they want about Food/Wine/Service being their passion, but if the staff hasn't bought in, you will end up with an experience that resembles that of an amusement park ride. Keep your hand & arms inside at all times / We are not responsible for lost personal items....etc. A good chef & GM team should be able to pacify the nonsense that the executives heap on them, but never let that trickle down to the guest experience. It's a tricky exercise, but it can be done. Every restaurant in Vegas has an element of fake. It has to be that way. I suppose a meal outside in 115 degree heat surrounded by Rocks & tumble weeds would be a more authentic Vegas experience, but I will take great food by a fake lake any day.... The soul & passion of a restaurant is communicated through it’s staff. A chef & GM can ramble all they want about Food/Wine/Service being their passion, but if the staff hasn’t bought in, you will end up with an experience that resembles that of an amusement park ride. Keep your hand & arms inside at all times / We are not responsible for lost personal items….etc. A good chef & GM team should be able to pacify the nonsense that the executives heap on them, but never let that trickle down to the guest experience. It’s a tricky exercise, but it can be done.

Every restaurant in Vegas has an element of fake. It has to be that way. I suppose a meal outside in 115 degree heat surrounded by Rocks & tumble weeds would be a more authentic Vegas experience, but I will take great food by a fake lake any day….

]]> By: Mark http://www.eatinglv.com/2012/05/lakeside-longings/comment-page-1/#comment-563887 Mark Tue, 15 May 2012 17:45:27 +0000 http://www.eatinglv.com/?p=25885#comment-563887 On the other hand.... A bright orange motif and fine dining go together like popcorn and cottage cheese! On the other hand…. A bright orange motif and fine dining go together like popcorn and cottage cheese!

]]> By: max j http://www.eatinglv.com/2012/05/lakeside-longings/comment-page-1/#comment-563885 max j Tue, 15 May 2012 16:54:22 +0000 http://www.eatinglv.com/?p=25885#comment-563885 As a critic, one must see a restaurant's problems, not only how they impact the consumer. Sometimes, I think you take your experiences too personally-and though I realize any customer will do so, your role is slightly different. A critic is an ombudsman for sure, but also knows more about how restaurants work behind the scenes. Walzog has lots of passion, as you imply. Cut him some slack. Lakeside is impressive. As a critic, one must see a restaurant’s problems, not only how they impact the consumer. Sometimes, I think you take your experiences too personally-and though I realize any customer will do so, your role is slightly different. A critic is an ombudsman for sure, but also knows more about how restaurants work behind the scenes. Walzog has lots of passion, as you imply. Cut him some slack. Lakeside is impressive.

]]> By: Mark http://www.eatinglv.com/2012/05/lakeside-longings/comment-page-1/#comment-563884 Mark Tue, 15 May 2012 16:53:54 +0000 http://www.eatinglv.com/?p=25885#comment-563884 John, I love your reviews, but I sense you'll never be able to enjoy the extraordinary options your fine city has to offer because it's not there for your perspective. As much as I LOVE Las Vegas, it's not New York, or Chicago, or San Francisco. The entirety of these establishments exist not for you, the local. But rather for me, the visitor. And nowhere else can I find such a wealth of truly "wow" options for dining like along a few miles of the Las Vegas strip. This is the reason I imagine you will become more and more intrigued with the likes of Alex Stratta, now that he has gotten off the strip and is striving to cultivate that local food culture. But the very thing you lament- the large resorts, the "something-for-everyone" spot, the "hit your numbers" approach.... well, those are the mechanisms that allow an utterly obscene bevvy of options to remain. It's good to see you enjoying the food. But I suggest you take it at face value. I would kill to have the selection of options- both on and off the strip, at my disposal that you do. MGG John, I love your reviews, but I sense you’ll never be able to enjoy the extraordinary options your fine city has to offer because it’s not there for your perspective. As much as I LOVE Las Vegas, it’s not New York, or Chicago, or San Francisco. The entirety of these establishments exist not for you, the local. But rather for me, the visitor. And nowhere else can I find such a wealth of truly “wow” options for dining like along a few miles of the Las Vegas strip.

This is the reason I imagine you will become more and more intrigued with the likes of Alex Stratta, now that he has gotten off the strip and is striving to cultivate that local food culture.

But the very thing you lament- the large resorts, the “something-for-everyone” spot, the “hit your numbers” approach…. well, those are the mechanisms that allow an utterly obscene bevvy of options to remain.

It’s good to see you enjoying the food. But I suggest you take it at face value. I would kill to have the selection of options- both on and off the strip, at my disposal that you do.

MGG

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