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| - I just realized I am about to turn the odometer over to 200 reviews! I feel that Twist is an appropriate selection for this milestone because it was one of the most unique, memorable and enjoyable dining experiences of my life.
I arrived early to enjoy a drink at the bar and ease into my evening. The moment I walked in I knew this was a special place. The staff greeted me warmly, as if I was a regular customer and offered me a seat immediately. I decided to stick to the plan and sit at the bar for a drink first. As I chatted with the very friendly bartender, I sipped a glass of Louis Roederer Brut and soaked in the beauty of this modern, intimate space.
I was soon escorted to my windowside table. There is something quite humorous about sitting in such an elegant, sophisticated place and looking out over the sea of neon and confusion that is Vegas. I barely needed to look at the menu because I knew I wanted to try the tasting menu, also called Pierre Gagnaire's Spirit. Being a completely politically incorrect glutton I added the Foie Gras Degustation. More on that later.
At most restaurants, bread is an afterthought. Not true at Twist. A server brought out three excellent selections. A Wheat, Raisin and Walnut, a Country Rye, and a French Ciabatta. They came with two butters. An unsalted butter from Normandy and one blended with seaweed. This bread service is second only to the amazing Bread Cart at Restaurant Savoy.
My actual meal started with an "amuse" that consisted of six little bites. My two favorites were the Salad of Cuttlefish, Haricot Vert, Red Bell Pepper and Celeriac and the Tuna Chantilly with Homemade Rice Crackers.
1st Course
SHELLFISH & RED BEET
Red Beet Carpaccio, Campari, Shellfish Salad "Baltard Market" Soja glazed smoked Eel.
From my first bite I knew I was in for an interesting, confusing, thought provoking evening. The following statement can be applied to all of the courses I had at Twist: I've never experienced this flavor combination before.
2nd Course
SEA AND EARTH
Santa-Barbara Prawns, Spicy Grapefruit Syrup, Ginger-Potato Salad, Poached Duck Foie Gras, Iberico Ham, Scallop Mousseline, Baby Greens, Eggplant Tuille, Black & Blue Carrot Gelée, Squid Ink Gnocchetti, Seaweed.
This course, as with most, was actually several small bites presented at once. Each one was fantastic in its own right and also worked together with the others.
3rd Course
BLACK COD
Grilled Fillet, Poached in Citrus Butter, Molasses-White Balsamic Glaze, Mache, Manchégo Cheese, Asparagus Ice Cream, Green Apple, Paris Mushroom.
One of my favorite courses of the evening. I placed the "ice cream" over the Cod and it turned into a sauce as it melted. My waiter said he was glad to see me playing with my food.
4th Course
SONOMA VALLEY FOIE GRAS DÉGUSTATION
Terrine, Dried Figs, Toasted Ginger Bread
Custard, Green Lentils, Grilled Zucchini
Seared, Sweet and Sour Duck Glaze, Fruit Marmalade
Croquette, Trevicchio Coulis, Red Onions
This is the singlemost decadent, over the top course I have ever experienced. Each of the small dishes were wonderful. I found my self rotating between each one, enjoying the different textures and tastes. My favorites were the Custard and the Seared.
5th Course
HIBISCUS
Hibiscus Gelée, Mascarpone Cream, Malabar Pepper Braised Turnip, Rosé Champagne-Lime Granité.
After the rich Foie course I was happy to see this light palate cleansing course. Which, like everything else, was unique and different.
6th Course
GRILLED PRIME SIRLOIN
Stewed Celery-Rhubarb, Pinot Noir Jus, Preserved Shallot. Broccoli Salad, Egg "Mimosa", Red Cabbage Gelée, Bolognaise, Grilled Zucchini, Beef Carpaccio, Black Olive Tapenade.
A perfect piece of beef surrounded by unique and different sides. Have I said that before?
Dessert
Quince Gelée, Bavaroise, Chartreuse Parfait
Nelson Sablé, Meringue, Citrus Sorbet
Cachaça Granité, Cucumber Marmelade, Green Apple
Fruit Biscuit, Seasonal Coulis
Ganache, Ginger, Chocolate Ice Cream
I expected the meal to come to an amazing end and I was not disappointed. My favorites were the Fruit Biscuit and the Granite. I finished my evening with a gift from the Chef, a plate of Meringues and Cookies.
My experience at Twist was one I will never forget. I still find myself thinking about it months later. Twist is a must try for any adventurous food lover. Hopefully, it won't be a once in a lifetime thing.
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