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| - Had dinner at Alize for my birthday. The restaurant is on the 56th floor and has a commanding view of Las Vegas. The restaurant specializes in French food and has a very good wine selection. All the alcohol is listed on an iPad presented by the wait staff. Very comfortable restaurant and the service I received was excellent. Started with the Escargot, this was delicately placed on top of bone marrow with garlic herb butter, halved heirloom tomatoes and garlic chips all atop mashed potatoes. Very elegantly presented and had a wonderful combination of flavors. Moved to my second course, this consisted of Angus beef carpaccio accompanied with a quail egg yolk--provided a wonderful richness to the plate, delicately sliced Parmesan cheese, a beef tartar--very good, with a smattering of mustard sauce and a few pickled vegetables. Very good course. Next course presented was a wonderful sautéed foie gras gently placed atop caramelized apple slices, with almond streusel toasted oat cream and a blackberry puree--excellent presentation, and a great course (almost like a dessert). Moved to a fish course, this was a great presentation of Nduja (spicy Italian sausage) crusted scallop--done perfectly, accompanied with butternut squash and parsnip hash and a velvety orange-amaretto Velouté sauce (a classic French sauce). My poultry course consisted of a beautiful sliced tea smoked duck breast with a sautéed foie gras and Kai-lan (a Chinese kale) accompanied with a delicate spiced apple jus and a crispy fried soba noodle cake. Excellent course the duck was done perfectly and all the flavors melded everything together. My main course was a Colorado Lamb chop grilled perfectly, this was accompanied by a glazed Kofta sausage (a Moroccan style spicy sausage) and the tzatziki cream sauce with pomegranate and broccolini and a wonderful apricot mustard jus. This dish reminded me of some of the Moroccan or even middle eastern spices and flavors, very good. Moved on to a cheese course, this was presented nicely and consisted of a slice of L'Etivaz (a hard Swiss cheese similar to Gruyere) a wonderful Sweet Onion & Honey Confiture, Rye Toast and a drizzle of Balsamic Vinegar. And the last course was a wonderfully light and airy chocolate soufflé with chocolate sauce--excellent preparation. Overall, the meal was magnificent, service was outstanding, Claudio Vigani (wine director) was extremely helpful and all the wait staff were attentive and accommodating. I can see why this is a Michelin rated restaurant--should have at least 2 stars. A definite place to visit for a special enticing experience.
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