| rev:text
| - 03/11/13-03/15/13 LUNCH
DURING WINE WEEK.
NOTE: THIS REVIEW HAS BEEN UPDATED WITH THE LAST 3 DAYS OF DINING.
The DOs and DON'Ts of lunches @ Smith & Wollensky.
DO's
- Lobster bisque. Lovely sherry flavor, lots of bits of lobster, very nice.
- Mussels. Wonderful.
- Wedge salad. Classic.
- Wollensky salad. This was a surprise. Quite good, altho lettuce could be a better choice. The bacon lardons and potato "croutons" were nice.
- Foie gras burger.
- Lobster BLT, altho not the best priced item to order ($25).
- Steak sandwich. Split this and the Lobster BLT with spouse, we both thought this sandwich was a better deal than the Lobster.
- Swordfish in cracked pepper crust w/ veal jus. This was interesting. The fish is a little overwhelmed by the massive amounts of pepper used in this dish, however, unbelievably a bit of this with the Chardonnay they served that day during Wine Week (one of the few that wasn't simply an oak bomb) was heavenly.
- Salmon w/ risotto & smoked tomato sauce. This worked wonderfully. My fave main dish of the week.
- Deconstructed Beef Wellington, ONLY offered on the Restaurant Week lunch menu. Even tho it came looking rather unattractive (lots of brown!), and it had the foie gras and mushroom duxelles in separate "patties", it tasted great. BUT MAKE SURE YOU SPECIFY TEMPERATURE, THEY WON'T ASK! Luckily it was medium rare, I prefer rare, but medium rare is fine for me, too.
- Truffle mac & cheese. Perhaps the best side item on the entire menu. NOW, REGARDING THE CONTROVERSY RE: TRUFFLE OIL. Yes, I know, truffle oil is not truffles, it's chemically induced. BUT added to a cheese item such as this, and a price point easily accessible by the "rest of us" (ie dwindling middle class), I'm not going to complain. It went beautifully with the Pinot Noirs during wine week, I'm happy. And who can afford true black and especially white truffles these days? So if you're monied enough to complain about lack of real truffles, eat elsewhere.
- Haricot verts w/ spiced cashews & mild gorgonzola cheese. After a week of hearty, rich dishes, this was a breath of fresh air. Lightest dish in the sides, I'd order this again. So refreshing.
- Chocolate cake. Last time I had this, 6+ months ago, I wasn't as impressed. This time, it was really good, but you MUST share, it's the size of a small boat.
- Coconut cake.
- Carrot cake.
DON'Ts
- Club soda. $4 for a tiny bottle brought to the table. Not even poured for you!
- Buffalo mozzerela & tomato salad. This was good, but I've made better myself with ingredients at the Downtown Las Vegas Farmers' Market.
- Split pea soup. Thin, weak, sad.
- Dry aged prime t-bone steak. I hate to put this on the DON'Ts, but I must. I ordered it rare, it didn't have much flavor, and was rather tough. I'm glad I didn't pay full price ($40+), I got it for a deal (basically $20 during the Restaurant Week, a one-day-only offer). Perhaps they were trying to get rid of them?
- DON'T order ANY dish that has lovely, large looks-like-diver scallops. The kitchen will always send them out so overcooked it will break your heart. Even that "scallop & sliced prime beef" dish you see at the top right of the menu. It had an interesting blue cheese fondue, and some of that beef, scallop & sauce combined worked well (strange as that might sound), but the 8 or more large scallops had the consistency of rocks. Very sad.
PS Service can be spotty. First day this week, rather blase'. Rest of the week, good to great service.
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