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| - I was fortunate enough to come here for a friend's wedding reception. We were seated on the outdoor patio as the sun was setting, so it was warm, but no longer scorching. From the patio, you get a gorgeous view of the famous Bellagio waterfall shows, and sometimes you get sprayed with the mist, but the hotel was considerate enough to delay the water shows when it got windy - solely to keep the patio dry for us.
We had the entire patio, which was perfect for 30-40 people. It was very private and beautiful, and it seemed so much quieter than the rest of the Vegas madness.
With the champagne service, my glass was never empty. Passed appetizers included a pheasant croquette that was crisped just right, smooth inside, without any gaminess. The tuna tartare with mango was buttery and fresh, served on a spoon. There were also mini chicken skewers and beautiful poached oysters.
The first course was an ever so lightly dressed lobster salad, topped with microgreens and with small avocado balls. I usually try to avoid dressings, but the apple vinaigrette highlighted the lobster well. It was paired with a dry Riesling that was just right for seafood.
Next was an Alsatian Pinot Gris matched with a perfectly seared U10 sea scallop, served over super light potato mousseline, with a rich veal reduction underneath.
The 3rd course was a foie gras over a decadent piece of pound cake, with a sweet peach sauce to cut the grease of the foie gras. I probably wouldn't have chosen a sauterne to match it, though, as it was too syrupy early in the meal.
An alternative was tender lettuces with tomatoes and a textured avocado base on the plate - it was nice to have a lighter option, especially if you don't eat foie gras. I really appreciate how accommodating they were to my dietary preferences.
For the mains, I tried the Australian wagyu filet and the roasted lobster tail. The wagyu was perfectly medium rare, topped with hearty mushrooms. The lobster was so sweet and plump and perfect, I could have eaten at least 2 of that dish... and I didn't even notice the salsify until the end.
To end, we had delicate petit fours in addition to the wedding cake, and we each had a little black box of pastries as a favor to go.
Chef Julian Serrano even came out to chat with us, and I saw him visiting with other tables, too, which is so nice, since so often, big name chefs either aren't at the actual restaurant or they don't care to come out. The sommelier is a James Beard finalist, and he was the most charming and unpretentious, approachable sommelier I've ever encountered. Of course, service was otherwise impeccable, with napkin folding, utensil placement, opening doors and stepping back for you as you walk by...
Michelin stars, AAA diamonds, Wine Spectator awards - all well deserved. Needless to say, the best wedding food I've ever had... and one of the best stand alone meals I've had.
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