Please forgive the short entries as life has become more and more hectic.
Aureole in Mandalay Bay Resort is known for its 1 Michelin Star dining experience and the 42-foot-tall glass-enclosed “wine tower” filled with Lucite wine bins and thousands of bottles of wine. It is a quite a site as you spiral around the tower on your way down to the restaurant. The restaurant is beautiful and the food was good, but wasn’t great. We expected more but walked away with a less than memorable experience.
CUT in the Palazzo, on the other hand, was absolutely delicious! It is the second location for Wolfgang Puck’s Beverly Hills steakhouse of the same name in the Beverly Wilshire, a Four Seasons Hotel. I love the ultra-modern decor even though it doesn’t feel like a steakhouse. The steak was cooked to a perfectly seasoned medium-rare and we ordered a wild mushroom medly with shishito peppers that was absolutely and innovatively delicious. Our dessert was a very interesting new twist to a classic fruit cobbler. It was so refreshing and delicious with the balance of the strawberries and raspberries paired with the crumbling cookies. Absolutely amazing!
Bouchon in the Venetian surprised me this time with the best chocolate croissant I’ve ever had. Crumbling and flaky crusts and real dark chocolate on the inside. Fabulous! They also make the most crispy bacon – just the way I like it. Yum!
Sorry for the lack of pictures. It was difficult to use flash as we didn’t want to disturb someone else’s dining experience and sometimes we forget to take them because we’re eager to taste the food.
Aureole http://www.aureolelv.com/
Cut http://www.wolfgangpuck.com/restaurants/fine-dining/3801′
Bouchon http://www.bouchonbistro.com/
Bay Area Food Snob 