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| - I came to Las Vegas for a business trip, and the company offered to have let us have a meal on them. I've always wanted to give Tom Collichio's restaurant a try, so me and my co-workers felt it would be a perfect opportunity to give it a try. Our server for the evening was a extremely hospitable and friendly server by the name of Marvin. He checked in on us through out the night, offered some interesting conversation pieces, made sure that our drinks, breads and sides were always topped off, but also gave us space and let us enjoy our food and conversation. One note, there are photographers circulating in the restaurant with digital SLR's offering to take your picture but keep in mind, it's gonna cost you 25 bucks if you want to take one home... kinda of a rip if you ask me. On to the meal, we all did the kobe style wagyu beef - grade 8 tasting meal which was going to run about 130 a person.
The bread came out in a cast iron square pan, with a light sprinkling of kosher salt, with a auburn glowing sheen. Each bite was warm, fluffy and had a mild sweetness to it, I probably went after 4 pieces before my dinning companions reminded me that there was an actual meal coming.
Starters
Caesar salad with anchovy: Tasted like a traditional Caesar salad, I've had plenty of takes on this Caesar, it was good, nothing revolutionary but good nonetheless. I did put a nice sized anchovy fillet into a piece of bread I was eating. :D
Baby artichokes: This was amazing. One of my favorite starters of the night, the artichokes were nice and tender, not vinegary at all, and there was a nice light and refreshing dressing that went with it. I could have munched on those all night.
Watercress salad: The watercress was light and refreshing, some cucumbers and thinly sliced red onions, the dressing was lightly tossed in with it. Let's face it, I came to eat at a steak restaurant, I'm not here for the salad.
Grilled Prawns - One of the other starters that came, that again I loved. The Prawns were nice and meaty, and buttery. They were succulent, the flesh had a nice sweetness to it. The shells had a nice aroma and a crispiness to it like a cracker. They served it with a dipping sauce, but it was so good, I didn't even use it.
Prosciutto - Thin little slices of pork preserved in salt with a heavy marbling of fat. We all know how good this is, no need to say more.
Sides
Sauteed White Corn - Sautéed, caramelized, buttery corn with a natural sweetness. It wasn't creme of corn but I think with all the butter in it, it came pretty close! (No complaints here!) It was awesome!
Yukon gold puree with roasted garlic: Really nice creamy puree of Yukon potatoes. Pretty simple. But really damn good.
Assortment of mushrooms: I love mushrooms, and this mix included several mushrooms like, hen of the woods, white shimeji, baby shitake & golden chanterelles. Oh my dear lord, if I was a pharaoh I would want to be embalmed with this and be buried forever.
Dinner
New York: Normally not my favorite cut of meat, but this one was super moist and they had a amazing herbal rub on it, probably one of the best new york cuts I've ever had.
Skirt Steak: The only times I've usually had a skirt steak was in fajitas, I was worried this too would be dry and a bit on the tough side, but this skirt steak was absolutely amazing, the sauce was extremely flavorful,
I'm glad the chef, picked this cut out for us, I wouldn't have ordered it if I had a choice in it.
Ribeye: My favorite cut, with a nice marbling of fat and once again the chef cooked it perfectly, he kept the treatment on this one pretty simple salt, pepper and grilling it to a nice medium rare, that's all I need.
Dessert:
Chocolate semifredo, with warm molten chocolate cakes and brandied cherries: Pretty much everything I love in a dessert was here, the semifredo, was almost like a flan, only extremely chocolatey, I had to have a cup of black coffee with this.
Rhubarb Crisp with vanilla gelatto: The rhubarb had a extremely nice sweetness and tartness to it, the warm topping crumble offered a nice difference in texture and of course the most important rule of all, anything a la mode makes it better, this was no exception.
Sorbet 4 flavors: They gave us 4 house-made sorbets, I liked the pineapple, grapefruit, strawberry and then the grape in that order. Nice little pallet cleanser throughout the desert course.
Peach Pavlova, creme, fruit, peach ice cream layered on a pistachio macaroon: This had to be one of my favorite desserts for the evening, the macroon, had a nice crumbly texture with the spoon, but the moment it touches the tongue, it melts, giving off the aroma of pistachios. The fresh fruit and the ice cream made of a nice unexpected paring.
I only wish we choose our starters I didn't think we needed two salads, and I wanted to try the risotto, but still needless to say, we left stuffed and extremely satisfied. Ever wake up with a steak induced hangover? We did...
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