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| - A cook can make a great meal. A chef makes a great meal again and again and makes people think about food. For Chef Royden Ellamar, there is a finesse that appears to come easy. Yet who truly knows how many eggs, how many onions, how many knives he went through to get onto Chopped, to get Bellagio to notice him, to try to do the unthinkable and make people visiting the desert think of farm-to-table?
Think of the incredible ingredients. A meal will never be better than the ingredients a chef starts out with and Chef Roy sure knows this. Take, for example, the dry-aged grass-fed bone-in rib eye. Grass-fed means the cow was most likely happy when it lived. Dry-aged means the chef was most likely happy when he prepared it. Bone-in means the guest was surely happy when she savored each bite. And boy, was I a happy girl. And as if a piano piece is played over and over, the notes are first learned before they are forgotten and all falls into place naturally. Truly, I did not think it through when I sliced into the steak. I just ate it all with its natural juices.
The Alaskan cod filet, the special of the day, was how fish should taste. The microgreens are a detail that many overlook. They are not necessary, but truly they are. They went so well with the sauce that came on the fish, it was like the perfect tiny salad over a generous piece of fish.
The tuna poke (from the snack wagon) was well balanced in texture as they added tiny crispy rice balls that elevated the poke to a slightly higher level than the usual fish. Sauce was well-balanced. It was also fun to order from the snack wagon.
The fried brussel sprouts were exceptional. I can't remember the last time I loved a vegetable more than meat, but in this case, the veggies were so good, for a second I thought "Wow, if all vegetables tasted like this, I could truly become a vegetarian."
The pork cheek meat was scrumptious and I'm salivating just thinking about them. I could definitely eat those again and again.
The potato was so creamy and buttery.
Desserts were all wonderful, but I would say the best was surely the sticky toffee pudding, truly made by the crispy bacon topping. They were so good that we came back to get some more sticky toffee pudding another night as a sweet sendoff for a friend who moved to Hawaii.
The sommelier, Matt, was very nice and introduced us to a great red wine. For being on the Strip, their wine list is very reasonable in price. Corkage would have been $50 even if we bought a bottle of theirs, so leave it at home.
Hostesses were professional, prompt and lovely. They led us to our reserved table, let us know who our server was, and our server was also very attentive. I love all their plates, utensils, and decor. I love their open kitchen. I will definitely be back again!
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