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As far as Vegas celebrity chefs' restaurants go, your dollar does go far at Seablue. Among the three of us, we had soup tasting trio, fried and crusted appetizer trio, 3 entrees, bottled water (the best to date), glass of Dr. Loosen Mosel Riesling and 2 iced teas, the bill came up to about $200.
I'm generally hard to please when it comes to service, but the staff at Seablue can be described as impeccable. They swooped in just in time to replace your drinks, and the sturdy way they gently placed your glasses and plates down is enough to make you feel like royalty. I know I'm being picky, but I did say I am VERY particular where service is concerned.
The complimentary pita and dips were heavenly. The slightly buttery pita is an appetizer in itself. Of the 3 dips, the feta with yogurt had us clamoring for more.
I highly recommend the tasting trios in the appetizers. The portions were not measley and made fantastic amuse-bouche to what's to come. I was expecting shot glasses of the soups. Instead, they arrived in full bowls. And each of us have our favorite. The overwhelming favorite had to be the white corn with grilled scallop and truffle. The roasted garlic and spinach with Maine lobster and cumin oil tasted really organic and healthy. I am about the only fan of it at the table.
I had the Tagine meal of Bacon-wrapped Chilean Sea Bass in Toasted Garlic Jus, Cannellini Beans, Manila Clams. OMG. What freshness. The best bit of surprise was in the toasted garlic. 3 teeny ones enough for each of us at the table. It simply melts in one's mouth.
The sil had the Ahi Tuna rare. And what a great call that was. Bright pink in the middle, the tuna betrays the fresh catch the restaurant brags about.
The husband has the Kurobuta Pork Chop, which was wonderfully seared. The olive-oil mashed potatoes and broccolini sides were done to perfection, too.
We also had the best sparkling water ever, and the sweetest, smoothest Riesling.
I'd be remissed if I don't mention they did sweetened tea right at Seablue. Having lived in the South for a while, we never could find decent sweet tea outside the South. But Seablue brought out a tiny bottle of sugar syrup for us to sweeten our tea. THAT is the way to handle sweet tea. Not your sugar packets that never seem to dissolve.
We wish we had room for dessert. But the chef kindly gave us 3 samples of dessert to take with us - meringue, some nutty concoction, and a macaroon. THAT, my yelpers, is service at its prime.
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