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| - Spago by Wolfgang Puck, his signature restaurant in Las Vegas
The decor is modern with warm oranges and red color schemes. The restaurant is expansive, with a second floor, a bar area and an "outdoor" seating area so you can people watch as shoppers walk by. We were seated on the first floor in a little raised area where we were the first diners of the night to sit there yet still had amazing service.
Wolfgang Puck is known for his amazing modern American cuisine and as a treat for ourselves, we went for the Chef's Tasting Menu. Officially 6 courses, we ended up with what seemed to be 8 courses. For $95, you get a lot of food while you could end up paying somewhere in the $30s for an entree. Chef Eric Klein did not disappoint with small portions of his most popular menu items for tasting with some items that weren't available for order on any menu at Spago, lunch or dinner.
Bread: As many reviewers have noted, Spago's bread platter is well known for very good reason. With four choices that night, sourdough, cranberry walnut, flat bread and foccacia, you could not go wrong with any. Dipping platter: Olive oil infused with rosemary, salt, pepper and butter. The bread was very good as advertised, something that I tried to pace myself with knowing that I had the tasting menu to come.
Amuse Bouche: Duo of AMERICAN KOBE BEEF "SLIDERS" Brioche Buns, Bread-Butter Pickles, Red Onions, Smoked Gouda, House Made Ketchup, CHILLED MARYLAND BLUE CRAB SALAD Fragrant Herbs, Avocado, Grapefruit Segments, Lemon Vinaigrette and Basil Pistou
-Melt in your mouth Kobe beef, a perfect bite with the pickles providing just enough tang but the Crab Salad was what stole the show. The Grapefruit and lemon vinaigrette was unbeatable in cutting through the richness of the crab salad. Amazing bite
First Course: MARGARITA FLAMBE: Mozzarella, Fontina, Parmesan, Goat Cheese with Garden Tomatoes and Basil
-Crispy and flaky crust with an intense tomato flavor. the flambe was good, something that didn't stand out too much at the end of the dinner, great contrast between the crust and the flavor of the toppings
Second Course: DUO of Yellowfin Tuna Sashimi: Watercress Salad, Lychee, Chive and Aji Limon and Avocado, Daikon Radish, Scallion and Yuzu-Wasabi
-Served in a perfect ice sculpture, the presentation was dramatic. Each sashimi bite had incredibly fresh seafood, the tuna being highlighted by the lychee and by the yuzu, very yummy flavorful punches
Third Course: Soup/Salad: FARMERS' MARKET CAULIFLOWER SOUP
Trumpet Royale Mushrooms, Arugula and Basil Oil OLSEN FARM'S BABY ARUGULA SALAD Farmers' Market Apple, Shaved Fennel, Burrata Cheese, Prosciutto San Daniele, Ice Wine Vinegar and Olive Oil
-The soup was very creamy, had hints of potato but was made with pureed cauliflower, the arugula and basil oil was a great way to cut through the creaminess, very yummy with a great balanced salad. The apple, fennel and cheese were complimented by the ice wine. Overall, great course
Fourth Course: Hand Rolled, ricotta Gnocchi with porrcini mushrooms, black truffle butter, cheese foam,
THE BEST COURSE OF THE NIGHT! There is no way to describe the pillowy, fluffy gnocchi, this course is not available anywhere on the menu day or night, it can only be had through the tasting menu. The heartiness of the mushrooms with the black truffle butter, was insanely delicious, I could eat this dish every day for a long time
Fifth Course: GRILLED FRENCH SEA BASS LOUP DE MER: Artichokes, Baby Carrots, Haricot Vert, Cipollini, Arugula, Fennel Purée, Artichokes Barigoule Broth Au Pistou
-Perfectly cooked fish, flaky with a crispy crust. The broth was something that could've been drunk without any accompaniment, very tasty and the accompanying vegetables were great for the fish.
Sixth Course: MESQUITE GRILLED PRIME FILET MIGNON: Sweet & Sour Red Onions, Celery, Watercress, Bone Marrow Crushed Fingerling Potatoes and Armagnac Peppercorn Sauce PISTACHIO CRUSTED COLORADO LAMB CHOPS
Cheese on top of the lamb, pickled beets and onions with balsamic reduction
-The lamb was tender, with the peppercorn flavor coming right through and the filet mignon was tender and tasty. After all the big bold flavors in the past courses, the meat course was a little lacking but still very tasty if I had just had that course. I was still hooked on that gnocchi.
Palate Cleanser: Blood Orange and Passionfruit Sorbet over blueberries
-Yummy sorbet that had a touch of bitterness that did its job, cleanse your palate after that long meal. I ate the whole thing, def not just a palate cleanser
Desert: CREPE: Dark Chocolate, hazelnut, creme fraiche with orange glaze
-Great crepe, with just enough body in the crepe to balance the hazelnute and dark chocolate
Overall, great attentive service, great food, was greeted by Eric Klein himself, would do it again in a heartbeat if I had unlimited funds, well worth the money
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