Category: Chefs

Good News…Or Sign That The Fine Dining Apocalypse Is Upon Us?

Depending on your perspective, this press release (issued yesterday from the MGM Grand)…

ENTICING NEW MENUS OFFER TASTE OF AWARD-WINNING CUISINE FROM CULINARY MASTER JOËL ROBUCHON

LAS VEGAS – Chef Robuchon’s first fine dining restaurant in the United States, Joël Robuchon at MGM Grand, now offers ‘Les Selections Gastronomique,’ four new menus which provide guests the opportunity to choose both their specific selections and the number of courses on which to dine. Ranging from $89 to $195 per person, the menus allow guests to combine their choice of appetizer, soup, main course, cheese and dessert in a variety of ways to create their ideal dining experience. Choices include such delicacies as Octopus and Tiger Prawn in a seaweed gelée, Spiny Lobster in a sake broth with turnip and shiso sprouts, Beef Ribeye with spiced spinach and crispy vegetables and Strawberries and Champagne Rosé over Fresh Mango Granité with crunchy red fruits.
“I created these new menus to make the cuisine of Joël Robuchon more accessible to all guests during these difficult times,” Chef Robuchon said. “I am proud that we continue to be able to showcase the best ingredients, in the best dishes, in the most luxurious of settings.”

….is either good news for bargain hunters, or a sign that fine French dining (in Vegas anyway) is fast headed the way of the lounge act or the hooker with a heart of gold.

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RESTAURANT CHARLIE/BAR CHARLIE

Click here to read this article featured today on John Mariani’s The Virtual Gourmet (www.johnmariani.com). Yes, it’s true we’ve given RC/BC lots of love on this site over the past year, but that’s mainly because: 1) They need it; and 2) They deserve it. (In terms of kick-ass cooking, these two rival the best in town. In terms of rumors about their imminent demise, they lead the pack.)

Click here to hear ELV speak a truncated version of these words on KNPR (this past Thursday) in the mellifluous tones for which he is known.

CHECKPOINT CHARLIE

“Why wouldn’t we be?” is the answer Charlie Trotter gives me when I ask him if his Las Vegas location is going to weather the economic storm and stay open. “Business is down in Chicago and everywhere about 20%,” he continues, and private parties have disappeared (people won’t book because they think it’s bad form), but we’re working harder and trimming labor costs and still think Restaurant Charlie provides a serious value for the level of cooking we’re doing.”

And after half a dozen meals there in the past year, I couldn’t agree with him more.

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