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| - This was an overall wonderful experience. From beginning to end, everything was spectacular, including the staff and Chef Irvine himself. Our table of four made a reservation through Yelp, which was very convenient.
To begin the night, we had Hickory Smoked Chicken Wings and Poutine. The Chicken wings were juicy and were covered with a heaping amount of sauce, which was delicious. It had a spicy kick to it, but it was not too spicy where it overpowered the smokey flavor in the wings. The poutine, unlike the traditional version, used crisp tater tots as the base. Surprisingly, the tots were able to stay crunchy from the first piece to the last bite! The pulled pork was also very tender and flavorful on its own, giving the poutine an extra dimension of flavor. The peppered goat cheese also gave a light, creaminess to the dish.
For the main course, our table shared the Tomahawk Ribeye Chop. This is a 40 oz Creekstone ribeye chop, that is served with a side of fingerling potatoes. The steak was cooked to a beautiful medium rare, allowing it to be tender enough to cut through with a butter knife. The steak on its own was very delicious, but it was accompanied by a lemon truffle vinaigrette than enhanced the natural flavors of the beef. The fingerling potatoes were amazing, to say the least. They had a crisp skin and a light, airy middle. They were seasoned to perfection; I probably ate 40% of the table's potatoes! On this day, we also received an extra side of seasonal vegetables to accompany our meal, which contained carrots, broccolini, baby squash, and asparagus that were lightly seasoned with salt and pepper.
To end the night, we had the English Banoffee Pie and the Warm Bread Pudding. The Pie was a recommendation, and it was the wonderful marriage of an elegant banana cream pie and ooey gooey toffee, without the extra sweetness that you can get from either of the desserts by themselves. It was accompanied by an espresso ice cream. But the real table pleaser was the bread pudding; the bread was warm and soft and not that sweet at all, but the tartness from the rhubarb chutney and the slight sweetness from the strawberry anglaise sauce made this dish absolutely amazing. The two flavors offset each other to give a perfectly harmonized dish. The almond brittle that topped it, though may look like a decoration, also gave an extra crunch the dessert needed that was also very good.
The entire experience was amazing. The food was amazing, and Chef Irvine checked by our table about 3 times to make sure we enjoyed our meal and to get our feedback on everything. Definitely will be taking my friends and family who visit Vegas here!
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