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Attributes	Values
type	rev:Review
dateCreated	2009-05-14 00:00:00 (xsd:dateTime)
itemReviewed	Joël Robuchon
http://www.openvoc.eu/poi#funnyReviews	7 (xsd:int)
rev:rating	5 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	9 (xsd:int)
rev:text	My 50th review. Yay. Had the 16 course tasting meal. One of the best meals of my life. I can see how the decor is kind of love it or hate it. I loved it. Excellent service. The GM came over and had a 15 minute conversation with us. He then came back to take our order. Very classy. After the meal he gave us a very un-rushed kitchen tour. Throughout the rest of the meal we received incredible service. I didn't realize that this is the flagship restaurant in the U.S. It's Robuchon's only fine dining restaurant in North America. Other two are in Tokyo and Macao. The Asian influence was apparent throughout the meal. First they bring out the bread cart. She rattled off like 20 different types of bread then took a deep breath and pointed at the shelf below and rattled off another 6 or 7. Wow. Baking done in house. We tried 9-10 different types of bread - everything great - my fav was the saffron brioche. The plating of the dishes was beautiful and creative. Every plate was custom made to go with the dish. The plates also go with the decor. This was the most visually appealing dining experience I've ever had anywhere. The starter was Osetra caviar over three kinds of crab. This was amazing but I'll take Keller's oysters and pearls over this. The plating though was extremely creative - served in a tin on an engraved plaque. Next course was coriander soup with deep fried cilantro and a bruchetta. I have a little bit of a problem with deconstructed dishes. I think it's because I'm an idiot. I never know what to eat first or what to dip in what. The coriander soup was delicious but a little too plentiful to be just drinking it straight. I wasn't sure if I was supposed to put the fried ciliantro in there and then dip the bruchetta or what. Still it was a lovely dish and a nice way to open up the palete. The next dish was one of my favs. Perfectly cooked scallop in ginger/leek broth. Next was the frog leg. Wow. Probably my fav course. I wish I could take like a dozen of these things to go. One of the best dishes I've had anywhere in my life. Bursting with flavor and umami goodness. Next was another one of these deconstructed dishes. One plate had cooked uni over spiced spinach. I didn't like the uni. I know uni is out of season right now, but I've had some excellent uni (cooked and raw) in the last couple of weeks. Also part of this course was lemongrass roasted lobster - decent. And finally, was a langostine ball in some curry tea. That was awesome - bursting with flavor. Reminded me of a shrimp ball you'd find in saimin - the best "shrimp ball" I've ever had. Next was like a pea puree poured into an onion foam. I was skeptical when I saw this but wow - it was yum. One of my fav courses. Next was sea bass which unfortunately was way overcooked and underseasoned. This was perhaps the only blemish on the meal. Next was sliced foie gras in cabbage ravioli. Excellent dish - although it is a different experience than eating seared foie gras that melts in your mouth. Also the cabbage was a little chewy and difficult to cut and I kind of choked on it a little. Next was a deconstructed trio of Kobe beef. First was ribeye stuffed with carrot and also on that plate was heart of palm stuffed with bone marrow. NOTE: EAT A PIECE OF THE RIBEYE AND ONE OF THE MARROW/PALMS IN ONE BITE - much more synergy than eating separately as the marrow explodes in your mouth and complements the meat. Also was Kobe cheek over silky mashed potatoes. Definitely best cow cheek I've had. And finally was a covered bowl of stew that was uncovered by the server when you were ready to eat it. Very creative and delicious. Finishing off the savory courses was some spring root vegetables over couscous served in a tangine (nice touch). Probably best couscous I've ever had. Very fresh tasting green beans. The desert courses started with picturesque fruit soup served with flowers. Then a desert tray with as many choices of ganaches, candies and chocolates as the bread cart. And finally your choice of multiple types of yummy sorbet. In spite of an off dish or two, everything else was so next-level that I can comfortably say this is one of the best meals I've eaten in my life and without a doubt the best restaurant in Vegas. Worth every penny - actually for $500/man I say it's a steal. I can't wait to go back.
http://www.openvoc.eu/poi#coolReviews	8 (xsd:int)
rev:reviewer	Richie

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