Tag: Eating Las Vegas – The 50 Essential Restaurants

EATING LAS VEGAS – The 50 Essential Restaurants – Number Three

3. L’ATELIER DE JOEL ROBUCHON

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Whenever yours truly gets discouraged at the state of the Las Vegas dining scene—with its surfeit of steakhouses, cynical, celebrity chef food factories, and bad Italian—it gruntles him to know that a seat at L’Atelier de Joël Robuchon is still a tough ticket. If you score a table at one of the 32 seats at the sleek and sexy bar, prepare to be dazzled by food as interesting and intense as anything in America or France.

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This Just In: EATING LAS VEGAS – The 50 Essential Restaurants to go On-Line

  • Order the Eating Las Vegas Book Here

Attention all foodies and Las Vegas food fans. What remains of EATING LAS VEGAS – The 50 Essential Restaurants will soon be available on this Web site.

By that we mean the portions written by yours truly will soon become an integral part of www.eatinglv.com, and will be available for your delectation and commentation(?), as well as being continually updated by ELV to provide readers, locals and tourists with the most current information and opinion available on the top restaurants in town.

Our staff will soon be posting the entire text of our top 50 picks from the 2013 edition, and over the next few months we will endeavor to revise and update the list, restaurant by restaurant.

The first thing we’ll do, however, is publish a new list of our 50 Essential Restaurants — as soon as we’ve had the opportunity to glean through and edit the old one.

And finally, before you ask: Al Mancini had no interest in doing another book (so we’ll leave him to pursuits more befitting a man of his talents), and Max Jacobson continues on his slow road of recovery from his terrible accident. That’s why the book will continue with yours truly at the helm for the time being.

Book Launch Party!

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If someone had dropped a bomb on Restaurant Guy Savoy last night between the hours of 6-8 pm, it would’ve set Las Vegas’ culinary destiny back twenty years. Such was the assemblage of top toques from across the valley (and from beyond the pond as well), who came to kibbitz and consume incomparable comestibles (jamon iberico de bellotta de pata negra, pumpkin soup with white truffles, oysters en gelée, Paris-Brest pastries, and two croquembouche towers of nonpareil profiteroles) and champagne in the consummate style the French do better than anyone.

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