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| - Visiting Vegas gave us the opportunity to try another Perlis Pick, Pinot Brasserie, as we wanted something grand for a night out, and loved the idea that Perlis knows all the best places, with this one of having the added benefit of no corkage fee.
Our waiter, Fab, was as attentive as we wanted him to be. He poured the 2001 Joseph Phelps Insignia we brought in as quickly as we wanted it and let us linger before we settled in and ordered...the 20 ounces of Chateaubriand with both Béarnaise and Bordelaise sauce for two.
photo 1-1Our steak, ordered medium, had been sliced and placed on a medium-sized platter over roasted potatoes, spinach and mushrooms. We didn't need to order appetizers, salads, soups or sides as the dish would definitely cover us. Fab suggested we dip into both sauces - which we did - for the perfect blend. I noted some dill in the Béarnaise that made it that much more tasty.
We also offered Fab a taste of our wine and he poured himself a splash. He lingered as long as we wanted him to...as we discussed wine and ended up sharing photos of our children.
Note: When we chatted about wine Fab mentioned how people sometimes tell him what they smell or taste in a wine before sharing it. He said that makes the experience entirely subjective. He himself suggests coffee following a meal and described one selection as, if I remember right, a dark earthy roast with a hint of honey. He said, with a sly smile, that he made up the honey part!
After our leisurely meal Fab brought us a Belgian chocolate soufflé with vanilla sauce on him, as a thank you for sharing our wine. Rich and warm, it was impossible not to eat the entire dessert though we were amply full from devouring our main dish.
Then, you guessed it, we couldn't resist a little coffee - only because it was guaranteed fresh as it is served in individual French presses. I don't recall which we had, mine was decaffeinated and my husband Eddie's was full strength, but Fab did serve it with a small metal pitcher of honey that had been warmed and slightly watered down. (He didn't need to tell me that using it would add that hint of honey we were looking for.)
In conclusion I'd have to say the combination of outstanding service (Fab was assisted by Javier in bringing and removing our plates) and an equally outstanding menu. In a place like Vegas, where the experience is everything, it was nice to find an experience that we would welcome experiencing again and again.
The photo album of the evening can be seen here on Facebook: https://www.facebook.com/media/set/?set=a.10202133799733909.1073741855.1455706632&type=1&l=a3dc4817a1
To see a better copy of the menu see this pdf version: http://www.patinagroup.com/restaurants/26/menus/Pinot-Brasserie-Dinner-Menu.pdf
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