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| - Perched atop the 64th floor of the majestic Hotel at Mandalay, Mix boasts some of the best views of the south strip in Vegas. Once you set foot inside the lavish ivory themed dining room, you know you're in an Alain Ducasse restaurant. The space simply oozes the charm and elegance of his signature opulent style reminiscent of the dining room at the Hotel Plaza Athénée in Paris. The glitz and glamour of Vegas is also quite apparent and you can't help but be dazzled by the contemporary and elegant atmosphere that envelops you.
With the beautiful weather I had been experiencing over the weekend, I opted for patio seating with a direct view of the Vegas strip below.
After glancing through the menu, I decided to try Chef Ducasse's signature Tasting Menu with wine pairings.
Breads came out soon after with a selection of focaccia, French baguette, dinner rolls and sourdough with unsalted and an interesting "peanut" butter. The breads were room temperature and butters were cold so spreading was not pleasant but the breads served their purpose of filling my gullet til the main courses arrived.
Amuse
Foie gras royale with port reduction and mushroom foam
- this enticing little number exhibited a pleasant airiness and irresistible aroma from the mushroom foam and the interesting mix of flavors and textures married well together lending a savory yet earthy element to this whimsically fascinating dish
Gnocci
With Parmigiano Reggiano, veal jus and sun chokes.
Not the best Gnocci I've ever had but satisfying nonetheless. This dish had an incredibly comforting feel to it. I especially enjoyed the contrasting textures from the light & crispy chips and tender enoki mushrooms served with the dish. Warm, rustic yet subtle and familiar flavors were easy on my palate.
Main lobster curry with coconut basmati rice
- it's hard to go wrong with lobster, especially when you infuse thai flavors into a dish. The perfectly cooked lobster was bathed in a pool of curry and served stop luscious coconut rice. A delectable marriage of flavors.
Filet mignon Rossini with foie gras and black truffle sauce
- this was easily my favorite dish of the night. The combination of filet mignon, foie gras and black truffle is like the holy trinity of fine dining. The result will almost always result in endless drooling and licking the porcelain off your plate.
Predessert
Coconut foam and mango rum cocktail. An exhilarating drink with bright notes and a sweet finish. Excellent palate cleanser and a perfect way to prepare my taste buds for the sweet finale.
Baba a la marnagnac
Unfortunately I wasn't as impressed with my dessert.
The liqueur for the cake was too strong and pungent while the flavors were just were too heavy handed. I may have myself to blame for that, as I may have given the cakes too heavy of a pour of the accompanying liqueur.
Overall, food was good but I must admit that I expected more from a multi Michelin star chef like Alain Ducasse. IMO, the dishes lacked that wow factor that I was eagerly anticipating. Service was also on the clumsy and awkward side the night I dined, as well. For instance, my wine pairing for one of my dishes was completely forgotten until I reminded the sommelier. Additionally, the wait staff seemed a bit hurried and rushed. The furniture itself, which has probably seen better days, was in desperate need of an update, too. During my dinner one of my guests had to change their seat out because the chair was collapsing. For a restaurant of this caliber, I expected a bit more, at least chairs that weren't falling apart at the seams.
With that said, they changed the chair out without a hitch and there were some redeeming factors which included the stunning views, beautiful setting and expansive bar next door.
3.5 stars for now and hoping the restaurant makes some improvements on the menu, furniture, and service in the future.
Until then...
Happy Eats!
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