Bouchon LV

Discussion in 'Social Life, Food & Drink, Travel' started by SField, Dec 27, 2010.

  1. ChicagoRon

    ChicagoRon Senior member

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    With food being a major part of my life, I've eaten at least 75% of the restaurants on any given "best" or "top X" list you can imagine. I can assure you that the restaurants in Vegas are as good as their flagship counterparts (at least what I've been to). I actually enjoyed L'Atelier in Vegas more than I did NYC. I also thought it wasn't a poor substitute for Paris. The Joel Robuchon in LV represents itself extremely well next to Toyko and Paris. Bouchon in LV is excellent, and I've been to the original, TFL and Per Se. Chefs who care about their operations put highly competent people in charge. These are all great restaurants and I frankly didn't see something worse than the original. Granted the Mesa Grill in NYC was visited while very drunk, but I still got what I expected. The only place that disappointed me (even with low expectations going in), was Spago. I think it should be bulldozed... But I always thought Wolfgang Puck fucking sucks, so what was new there? Seasoning isn't a big surprise. People in New Orleans are familiar with more authentic french cooking and obviously the homegrown style. They are more likely to appreciate stronger seasoning whereas the rich Left coasters visiting Vegas will find it odd. This is accounted for at the Robuchon properties and probably Savoy too.
    I should have said that I feel the quality of the vegas counterparts has improved vastly in the last few years. Also, if you read my review of L'atelier in NYC, I said the exact same thing... Paris is like 1/2% better than Vegas, probably just because of the ingredients they can access... but NYC is meh. I have not been to Tokyo. That said, I still find myself pushing people toward the places with resident Chefs (understand that the chef's name on the menu is always resident, I mean the one on the marquis) in Vegas like Alex, Picasso, the Kerry Simon places over the big celeb chefs like Lagasse, Puck, Battali, Flay. Now, I think at this point the reason I still do that is because I'm talking to people who will go to NY and Nola and LA some time as well, so I suggest... get something in Vegas that you can't get elsewhere. That said, Bouchon and L'Atelier are the two I follow up by saying ... if you're not going to be in Yountville or Paris any time soon... make sure you hit those. Bottom line ... we are very fortunate to be able to have this discussion and have eaten (you more than me) some of the best food in the world. Happy New Year [​IMG]
     


  2. kwilkinson

    kwilkinson Having a Ball

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    Picasso is a tourist-trap-dump with 26 y.o. sommelier who doesn't know what he is talking about. Not to mention mediocre cooking. You are a typical Amerikan with a burger pallet who looks at big names and Michelin stars to help him form his opinions.
    Anyone can talk about food (we are all specialists, aren't we) however your comments lead me to believe that your pallet is so untrained that you would be equally happy at Fat burger and at Crillon.
    I envy you in a way . Ignorance is a bliss.


    lollollolololol
     


  3. GusW

    GusW Senior member Dubiously Honored

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    I think the two redeeming qualities of LV are 1) the food 2) the hotel at Mandaly Bay (quiet sanity in a crazy place). But neither of these is sufficient for me to want to go to LV unless I must be there for business.
     


  4. SField

    SField Senior member

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    Picasso is a tourist-trap-dump with 26 y.o. sommelier who doesn't know what he is talking about. Not to mention mediocre cooking. You are a typical Amerikan with a burger pallet who looks at big names and Michelin stars to help him form his opinions.
    Anyone can talk about food (we are all specialists, aren't we) however your comments lead me to believe that your pallet is so untrained that you would be equally happy at Fat burger and at Crillon.
    I envy you in a way . Ignorance is a bliss.


    hear that matt? We liked Picasso so the above is what we are...
     


  5. kwilkinson

    kwilkinson Having a Ball

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    Personally, I like Picasso just on the fact that the somm is only 26 years old. People need to take young somms more srsly. [​IMG]
     


  6. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    hear that matt? We liked Picasso so the above is what we are...
    Was there ever any doubt. Poor Balky seems to be off his medicine again.
     


  7. Piobaire

    Piobaire Not left of center?

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    Dkzzzt always brings the lulz.
     


  8. randallr

    randallr Senior member

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    Dkzzzt always brings the lulz.

    This threak is bringing the heat.
     


  9. Baron

    Baron Senior member Dubiously Honored

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    Dkzzzt always brings the lulz.

    You can put him on ignore and you really don't miss much. It's a high yield investment on the few clicks it takes.
     


  10. Baron

    Baron Senior member Dubiously Honored

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    Speaking of Bouchon, I'm looking forward to trying the Beverly Hills outpost. I've heard good things.
     


  11. coolpapa

    coolpapa Senior member

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    your pallet is so untrained ... Ignorance is a bliss.
    [​IMG]
    Seriously SField, you need to train your burger pallet.
     


  12. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    We had an extremely special evening at Guy Savoy a few weeks ago. The food was great, as was to be expected, but so much good happened, so unexpectedly, that I will never forget the evening.
     


  13. pscolari

    pscolari Senior member

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    I'll be in LV starting on Thursday afternoon and was hoping to grab breakfast there Friday morning. Any idea what a normal wait is? I hope to head over at 8.
     


  14. Manton

    Manton RINO Dubiously Honored

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    I'll be in LV starting on Thursday afternoon and was hoping to grab breakfast there Friday morning. Any idea what a normal wait is? I hope to head over at 8.

    Just make a reservation. I've only been once, with a rez, and it was no problem getting one.
     


  15. pscolari

    pscolari Senior member

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    I'll call them. I didn't think they did reservations for meals other than dinner (tried Open Table last night).
     


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