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  • It has been a while since I've eaten here, so things may have changed, but I had an excellent experience at David Burke's. I get out to Las Vegas on business a couple of times a year and am left to my own devices, as far as dining is concerned, so I like to try as many different styles of restaurants as possible, David Burke's is by far one of the most unique restaurants I have ever gone to. The decor is all black and red and the lighting is somewhat dim, the waterfall cascading out of the ceiling in the middle of the room is somewhat visually startling, but definitely adds to the "cool" factor of the dining room. The menu is probably best described as "whimsical" with everything from multi-course tasting menus to bento boxes to Angry Lobster Served on a Bed of Nails (no joke, this bad boy is served on a bed of nails.) I ultimately went with the 6 course Chef's tasting menu and was off to the races. Presentation is definitely top shelf at David Burke's, the amous bouche was cradled in a standard soup spoon, the bread cleverly baked in a measuring cup, cheese and accouchements served on paint wheel, a delicate slice of Kobe beef delivered with a sizzling hot rock for you to cook it upon and a trio of salts for seasoning, the delicate halibut served in a satellite sized bowl and the desert parfait served in a shot glass displaying all of the vibrant colors. It was a whirlwind of a meal, the ever attentive sommelier always at the ready with a fresh pour and dutiful explanation of what was about to be imbibed, with that being said I would heartily suggest you make friends with the sommelier. It may have been that I was there on slow nite or that I'm just a stellar conversationalist, but after discussing my preference for red wines and the meal being ladened with white wines, he came out at the end of the meal with 3 amazing reds that we devoured and discussed. It's also important to note that I count the halibut dish, which was the bell of this particular ball, among the absolute best fish dishes I have ever tucked into. When all was said and done the experience of this dinner was one that has thus far not been replicated,
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