Dinner at Spago, Las Vegas

Posted on Nov 13, 2011 under Uncategorized | No Comment

Spago, Las Vegas

Spago, Las Vegas

A decade or so ago, Vegas was known for the 99-cent cocktail and the $1.99 steak and eggs. For many years, it was gospel that money could buy you anything in Las Vegas but a good meal. But in the roaring 80s, Sin City went upscale, with restaurants run by famous chefs. The city transformed itself from a food dead zone to what is today touted as “America’s next great culinary city.” Led by chef-to-the-stars Wolfgang Puck, who brought a version of his see-and-be-seen Hollywood restaurant Spago to Las Vegas in 1992, an army of Food Network/celebrity chefs have opened outposts. Today, Las Vegas is now as much a destination for serious foodies as for gamblers.

On my last press trip to Sin City, I was lucky to be able to dine at Wolfgang Puck’s signature eatery.   The modern brown and beige toned restaurant features American cuisine with global accents.    Guests can choose to dine in the elegant open main dining room or on the patio cafe overlooking the crowd at The Forum Shops.

The menu changes daily.  Here is what I, and my guest Ernesto, sampled.

Spago bread

Spago bread

Bread is baked daily in the Spago kitchens, and is accompanied by rosemary infused olive oil, butter, salt and pepper.

Butter, olive oil, salt an dpepper

Butter, olive oil, salt and pepper

Chef Erik Klein sent out a nice selection of flatbreads for us to nibble on before our appetizers.

Flatbread

Flatbread

We chose seafood appetizers – a seafood medley with crab, lobster, oysters and shrimp and a symphony of tuna.  Lucky for me Ernesto doesn’t eat oysters so I got to gobble up all of them.  The crab was the best I have ever had.  The tuna was served four different ways – with avocado, radish and Yuzu wasabi, in a watercress salad with lychee, chive and lemon; on a crispy rice cake with marinated cucumber and hearts of palm, and in a tuile taco with a chili mango sauce topped with masago caviar.  All were delicious.

seafood platter

seafood platter

my plate of seafood

my plate of seafood

Trio of tuna

Trio of tuna

The trio of tuna plate was a beautiful plate.  We stared at it for a while before digging in.

tuna

tuna

We also both choose to order beef for our main courses.   I had red wine braised short ribs, Ernesto opted for the mesquite grilled prime filet mignon.  Both excellent.

Short rib

Short rib

My short rib came with caramelized shallots, leeks, and tomatoes over hand made ricotta gnocchi, served with homemade horseradish.  Very satisfying and delicious.

filet

filet

Ernesto’s filet mignon came with sweet and sour red onions, celery, watercress, asparagus and bone marrow crushed fingerling potatoes.

Desserts are also outstanding.  I chose the S’more’s, a combination of chocolate beignets with marshmallow filling, graham cracker sugar, and milk chocolate ice cream.

S'mores

S'mores

Ernesto chose the Grand Marnier Eskimo Pie, served with citrus glazed pears and chocolate crispies.

Grand Marnier Eskimo Pie

Grand Marnier Eskimo Pie

Located in the heart of the Strip at The Forum Shops in Caesar’s Palace, Spago Las Vegas is a great place to catch a quick bite or linger over a superb dinner.   Reservations can be made through the SmarterVegas website at www.smartervegas.com.

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