| rev:text
| - My review of a tasting menu we are ordering for an event in a few weeks....
The menu was spectacular tonight.
The chef, Brian Howard, and his business partner, John, are locals to Vegas. Chef Howard (he opened chef Thomas Keller's Bouchon restaurant) has worked under several amazing chefs including Micheal Mina, David Myers- and the menus are influenced from classic training from middle eastern / Mediterranean and French backgrounds. The primary cooking style Is live fire and his ability to pair items is amazing. This menu is influenced as modern American bringing as much local produce - tomatoes, vegetables, and "urban gardening" together with seasonal influences proteins- sourced as responsible as possible. Farm to table.
The passed canapé's were a little bigger than one bite and they assured me that this was because they thought I was two (although I eat as two!)
I believe that the best option is to do a French service for the salads. The beets salad was delicious with a surprise crunch of arare at the end and hint of fennel. The color of the beets and the green apple was so lively, they deserve to be on a white plate and not sure we should force a choice of one salad when two are offered. I did not try the urban seed green salad https://www.urbanseedinc.com/ but would have loved it!
The vegetable tart was again beautiful. With the caper sauce it filled the plate and had a LARGE assortment of Vegetables. I particularly like the variety of morel and left foot mushrooms which were very filling. I did ask that they cut the green onions, I found them a little difficult to cut because they were cooked.
I believe the reason I was here was really to check out the short rib and halibut dinner. That was definitely the highlight of the evening. The short rib had a sticky thai glaze on it which made it a little sweet, but they offset that with a very tiny green pepper which gave it a pop. It was cut into three sections so it was very easy to eat. The halibut was a perfect portion of about 3 ounces and it was very flaky. I understand that halibut is really in season and it's freshest point Within the next five weeks so we are right in its wheel house. The plate was Presented in a way that the food was the star. It was very simple presentation, with very little sauces. I was not prepared for all of the flavors in the meal and they definitely surprised me. I took the opportunity while I was there to speak to the guests at the table next to me :)They were talking about the short ribs, as a matter of fact, and said that this was the reason that they were there. The restaurant was completely full by the time I am leaving. It's definitely a neighbor restaurant that is drying a very large crowd because of the chef. I might have cheated and eaten some of the potato but it was just too good looking not too!
The desserts were all beautiful. Lemon is my favorite anything and I understand you guys are going to have that served with a chef preparation at a station. If so that'll be beautiful for your guests on a gorgeous evening.
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