The first bite is the banquet. – Chinese proverb
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Enough negativity already!
We at ELV are tired of pondering the craven meretriciousness that brings life-threatening food microbes into our digestive systems.
Instead, we should be focusing on the kind of cooking that got us into this gig in the first place.
Food like Pierre Gagnaire’s new Spring menu — containing ingredients so delicious you will think you are eating them for the first time.
ELV note: In keeping with our efforts to keep this website as tasty as ever, the staff at Eating Las Vegas has decided to try something new in the restaurant reviewing biz, to wit – having two critics analyze the same meal from their disparate viewpoints, the better to have you devour and delectate their various disseminations. Given his seniority, Mr. Curtas shall be the first to weigh in, followed by young Wilburn, with whom he shared a memorable repast in the past week.
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“How can a restaurant that’s so good be so under the radar?” is the question I kept asking myself throughout my tasting menu at Pinot Brasserie. Then I realized I was to blame….along with Joachim Splichal.
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Open since 2004, Alain Ducasse‘s Mix has always had trouble being appreciated for being a serious restaurant.
Maybe it’s because it’s 64 floors above the Las Vegas Strip.
Maybe it’s because Alan Richman ate there in 2006 and pronounced it the worst idea for a restaurant Ducasse ever had.