| rev:text
| - Out of all the restaurants in Las Vegas, I think that Jose Andres has picked a very nice spot to set up shop. From the beginning the atmosphere at the Cosmopolitan Hotel is flashy yet not overly commercial. The restaurant has a great external appeal, with an open eating area, mostly white decor and big chunky tables for seating in the overflow area.
The wait staff seemed young and a little under experienced. We got shifted wait staff within the first 10 minutes of being in the restaurant and the young lady we were left with was bubbly, yet didn't know quite what she was serving as in experience. She also had a painfully short attention span and would walk from the table without warning.
The wine list was heavy on $100+ bottles with a scattering of under $100 bottles. We opted for a $48 bottle since we didn't need anything expensive and the bottle was still excellent. If you go, don't bother with the American wines, as those are priced way above the $100 mark per bottle and for a casual tapas meal, IMHO you don't need to spend the money when most of the wines on the list are probably good selections.
We started with a board of all the cured meats, which included both the iberrico hams, the chorizo, serrano and pork loan. We paired that with some manchango cheese which all together was great with the bottle of wine we were enjoying. And the quality of meat was a good amount for two people to share.
Next we had the salmon roe cones, which looked like a borrowed dish from Thomas Keller's French Laundry with a play on the ice cream cone. The cones had salmon roe on top and filled with crab, which was tasty, but the roe didn't really stand out much.
We then had the egg topped with caviar, which was spectacular, but it wasn't the egg or the caviar which made it, but the caramelized onions under the egg made it a home run. All together it rocked, but if it didn't have caviar on it, I don't think you'd notice a difference.
Then came our seafood tapas, we had the shrimp and scallop dishes, which were both excellent and cooked perfectly. Out of the two, the shrimp was the clear winner, and if I did it again, I'd get two of those rather than the scallops.
Our last tapas was the veal cheeks, which were served over mashed potatoes, which was like a braised short rib without the unnecessary fat. Very tasty, but I'd like a little finishing salt on it to bring it home and cut the richness a bit.
After it was all said and done with we signed the not so expensive bill with a couple expressos which was absolutely a great finish as the expresso was very smooth and went well with the whole meal.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)