| rev:text
| - Dining in the restaurant Mix by Alain Ducasse was on my food list of top places to dine around the US. So my husband and I were very excited to finally get the chance to go.
When you come up to the elevators the reservationists asks your name, points you to an elevator, you get out of the elevator with no clue as to where to go. You walk accross the lounge looking for anyone to help you. When you get to the restaurant they look at you and ask you for your name again, now why would you not communicate that from downstairs? We were able to find the restaurant quickly, but had it been busy inside I would have no idea where to go.
The interior design of the restaurant and bathrooms is simply stunning and I was so excited for the meal to begin. We were brought the bread which had peanut butter and butter as a spread, cool idea, but not well executed. The peanut butter had just come out of the refridgerater as well as the butter and was not spreadable. I tried, but it just ripped the bread in half.
The sommelier came over asked if we needed wine suggestions and I had told him that I was looking at a riesling, by the glass and wanted to know if it was sweet or dry. He said sweet and recommended something a little drier... so I picked the wine he suggested and out came a sickly sweet riesling. Weird to have a riesling this sweet by the glass, it reminded me of Ethos Late Harvest as a dessert wine. I suffered through it and never ended up finishing it.
The food was underseasoned and the foie gras for my first course was WAY to sweet.. foie is so delicate, why would you over power it with so much sugary jam? My fish was overcooked and nothing wowed me. I was so disappointed in the food as this is Ducasse's place and how could I forget when our waiter was mentioning that it was "Sir Ducasse's" restaurant every five minutes. I get that you are proud, but you're just hurting his culinary reputation by touting it repeatidly.
Service was good, although I had an entire mushroom side vessel spilled on the table and dripping into my lap. I'm sure the manager saw this as he was staring at our table all night, but never came over to appologize.
Not a true representation of Michelin stars... I'm not sure why they even came to Vegas because compared to Europe the restaurants here are not deserving of Michelin.
The one positive note is the view-- so come up for a drink instead of eating and the dessert BabaRum was amazing!
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