Vegas Uncork’d 2019 Day 3 – Getting Baked for Brunch with Christina Tosi

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Let them eat cake, but first let us enjoy a few glasses of champagne, Veuve Clicquot to be exact. After the relaxed and laughter filled time at last year’s brunch with Giada de Laurentiis, at her namesake restaurant in the Cromwell, which you can read more about HERE , the need to attend at least one brunch was a must. When I viewed that the 2019 schedule had an interactive brunch with Christina Tosi, I figured I would score some points with the husband by bringing the sweets! He is a sweet tooth kinda guy while I lean towards the savory side of life. So, whilst he could attack a box of chocolates, which I am no longer allowed to purchase such gifts for him, I rather pounce on the bag of chips…should we actually buy some. Any who, after watching how kind Christina Tosi was with the youth on Master Chef Junior, I decided this would be fun experience. For those that know me, I wasn’t going to pass on the idea of a champagne brunch either. Bubbles for everyone, I say.

We joined with friends we made from last year after checking out the Milk Bar location in The Cosmopolitan. Due to space needs, the Rose Rabbit Lie Restaurant was the host location for the truffle making event. I will need to check out the restaurant on a later date for sure. The event kicked off with a welcome class of Veuve Clicquot Brut then opened to a festive brunch array and spritz station. Move over mimosa, I prefer this champagne to sing solo in my glass, well, until I moved to cocktail lane later. We listened to a quick history of the Champagne House and traded notes with wine maker, Gaelle Goossens, on how we prefer our bubbles in a large Burgundy glass for optimal aromatics. I love to bury my nose is a big ole glass bowl, taking in the wine aromas almost more than drinking it at times.

The brunch space was lively and the food included some of the usual breakfast fare with stepped up ingredients plated in photo ready fashion.  Some of the dishes included chorizo hash and eggs; various charcuterie platers; smashed avocado toast with heirloom tomatoes, pea tendrils and California olive oil; bagels and lox with chive cream cheese and smoked salmon as well as other assortments of fruit, french toast and such. It was enjoyable to dine, mix and mingle fashion, before the doors opened and guests divided into teams to make cake truffles. I decided to join the lemon and strawberry table so that I could optimize some of my favorite champagne pairing flavors.

 

 

 

 

 

 

 

 

 

 

Christina Tosi provided a demonstration on how to make the cake truffles in a playful assembly line fashion, then Christina with her team, bounced around the room to assist and mingle. She was such a pleasure to engage in conversation with and she had such a fun open personality which truly made everything seem effortlessly enjoyable. Christina has this Tigger vibe that reminded everyone how creating in the kitchen is about playing and learning that mistakes can taste so good! I had a blast getting my hands (gloved hands here) dirty and rocking in our little team. After our creations all guests had the opportunity to travel around the room filling their truffle boxes with the other teams’ goods in any other flavors they desired.

The event concluded with milkshakes from the Milk Bar and a swag bag. Included was the Milk Bar All About Cake, cook book by Christina Tosi which had the cake truffle recipes we just worked on in its contents. Throughout the event Christina, graciously shared stories, signed cookbooks and aprons. We also received some cookies from the Milk Bar because, in Las Vegas you never know when you will need a quick snack. I know my husband was down for some cookie swag.

Since we had nothing else on the schedule until the evening, we lingered for a smidge longer than usual and shared our gratitude and said our good byes to our friends then decided to walk off brunch. We needed to get our goodies in our rooms refrigerator so after walking around a bit, back and forth to our hotel, people watching and last minute shopping we decided it was time to check out Eataly for an early dinner or snack really. We enjoyed watching a mozzarella making demonstration and fresh pasta being made in a few of the vendors around us. I felt that comfortable at home feeling with all the food and libations in our midst.

 

 

 

 

 

 

 

 

Last year our events seemed to focus more on dinners, while this year I decided on a bars and brunches theme, unintentionally, of course. No matter how you choose to mix and match the various events, I know I already have an idea how I may split it up next year, but when the schedule launches it can all change again. I must confess that eating around Las Vegas has really improved since I originally visited so many moons ago, but even in the last ten years it seems to be growing more fabulous bite by bite.

Cheers for now!

Next up: Vegas Uncork’d 2019 Day 3 continued – Going Underground, Mob Style

Vegas Uncork’d 2019 Day 2 – Sushi Perfection with Chef Nobu

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Oh dang, if my dad was still alive to see me now, he just may have passed out. As a youth, I was what some refer to as a finicky eater and literally ate maybe five different staples without question, well three really. If I watched someone cook and there seemed a questionable item, there was no way I would attempt to acquaint my taste buds with such flavors or textures. My father would attempt to get me to try sushi or many other dining options at the various restaurants he took me too, but I would realize the menu type, then think of my minimal list. In this case, I would have attempted to find teriyaki anything and raw preparations outside of salads would be a hard no. Somewhere in the last fifteen years my sense of adventure took over my palate and there has been no looking back.

My entry into the delicate and divine world of sushi was at Hana Japanese Restaurant, a local gem in Rohnert Park, California. It was here I would initially swoon for the texture and flavor of otoro, the highly desired fatty bluefin tuna belly. This would eventually lead me to one of the best dishes I have had the pleasure of enjoying, the toro tartare at Morimoto, Napa. This dish was served as part of the Omakase tasting menu that we indulged in for the new year a few months after the restaurants initial opening. We felt extra fancy as David Beckham and Gordon Ramsay sat behind us with their wives and children. I have been back to this restaurant a few times and always make sure that the toro tartar is part of my menu choices. I generally like to pair this dish with the Copain Wines rose when it is available on the wine menu because I can be comfortable that the wine plays well with other items on the Omakase menu, should I choose a tasting menu over individual dishes.

In the beginning of the year, for my husband and my collective birthday dinner, I chose PABU Izakaya in San Francisco, which is part of the Michael Mina empire of delicious restaurants. It is here I discovered the dish called the Happy Spoon. At this location, the oyster is presented with uni, ikura, tobiko and ponzu creme fraiche. I can say that the variety of textures and flavors on the varied iterations I have tasted at this and other restaurants is a joyful dance upon the palate. So, to the topic of this article, the only place left on my immediate bucket list for Japanese fare was Nobu. For the years of following Vegas Uncorked I would see offerings from lunch to dinners with a glimpse into the magic of Chef Nobu. For those that say they are hungry after small plate courses, I am unable to relate. I actually had to take small bites and share a few of these dishes with my husband as I was beyond satiated at the conclusion.

This year the Master Series lunch called Beyond the Blade with Chef Nobu Matsuhisa was decided as a not to be missed event when we finalized our Vegas Uncorked itinerary. Quite honestly, we decided the prior year we would attend any Nobu option, should it be offered. As we waited in line we ran into some lovely ladies we met last year at the brunch with Giada (read that prior post HERE) and enjoyed catching up. Upon entry to the restaurant we decided to sit together for the dance of precision we were about to witness. Greeted by a lychee martini our friend wished she could bathe in; we were salivating with anticipation. Our new Vegas Uncorked friends had experienced this event in prior years and the fact they returned was noted in my memory as I recalled dietary preferences from last year. Yes, I have that kind of memory. Names, not so much in my wheelhouse. Faces, more my skill set. I also have an uncanny memory of flavors too, but I have fallen off track.

As the chefs began their preparations in front of us, Chef Nobu discussed his view of sushi and how one should enjoy these dishes freshly and promptly. With intense focus and quick movements each individual plate was created then delivered to each person at the table. My only sadness was that the dishes arrived in a more rapid pace than I was able to notate. First dish, first sake and with that being said I will proceed with photos.

As lunch concluded, we were gifted a polite box of chocolate and the second we saw the packaging we knew it was from Le Belge, a chocolatier in Napa, California. We’re fans, what can I say. So grateful to have enjoyed this whirlwind feast we were suddenly happy that we decided to forgo the Grand Tasting event this evening in order to attend a Cirque Du Soleil show instead. This way we could walk off all those bites we consumed. We may have gone back to our suite to enjoy a little nap since I had slept lightly the prior evening and I laughed as this was a first for me. Napping is a foreign concept to me, but this one had me feeling refreshed in the evening and ready to enjoy a show. After the show we decided to peruse Mandalay Bay’s shark exhibit as I had always wanted to see it. Full of food, I must have appeared to be delicious to the piranha because they all eerily stared at me. Creepers!

As I entered the room with rays and jellyfish, I may have begun to sing the Sponge Bob theme song as I viewed the jellyfish. That induced a giggle from my husband, but we do enjoy a daily laugh even in the oddities. Later, as we entered the final shark tank my tune changed to one that my niece enjoys…any guesses. Yup, Baby Shark. I may have got a few giggles from others as this jingle passed my lips quietly.

All silliness played in my mind as we began our return to our room, we had a quick snack on our way, then off to rest up for the next day’s brunch. I found the days unplanned ending full of swimming fishes sickly humorous considering the beginning of the day dining on seafood. I do love a good shark steak! Sorry to my more squeamish readers.

Sake full cheers to under the sea!

 

Next up: Vegas Uncork’d 2019 Day 3 – Getting Baked for Brunch with Christina Tosi

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vegas Uncork’d 2019 Day 1 – Vanderpumped

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We had such a great time last year during Vegas Uncorked, hosted by Bon Appetite, that we planned a do over as soon as we returned home. We knew the approximate dates are usually around Mother’s Day weekend, per a kind tip from a celebrity chef, so we blocked off the time on the calendar for 2019. We already have friends planning to join us for 2020 and at this point we have made a few friends along the way that we hope to see again. May is my second favorite month, as all the spring growth is beginning, vacation vibes hum, post tax season calls for my soul to rest and it’s my anniversary month. Being that my husband and I met Memorial Day weekend, we celebrated each anniversary of the day we met, it was only appropriate to keep the date from escaping my mind by getting married five years later. Since we met around dancing and fun, Las Vegas is a good fit sixteen years later.

This year’s event schedule released in February and I immediately scanned it for event options, narrowed by times and prior experience, then discussed with my best half in order to optimize the plans. Our hotel was booked for a while so that was not of any concern. My husband has little amusement in the Beverly Hills Housewives franchise, but was aware of how much I admired and respected the work Lisa Vanderpump is doing for dogs in need with The Vanderpump Dog Foundation. I enjoyed the Vanderpump Rose during the Wine Bloggers Conference the year it was in Santa Rosa and was ready for my wine-soaked food love to pair with philanthropy and beauty I could stand behind. I pounced on the event for Lisa Vanderpump’s Roses and Rose because I like pink wine and I cannot lie (especially the sparkly kind, but I digress).

Life seemed quite busy for the Vanderpump brand as Lisa was on Vanderpump Rules and the Beverly Hills Housewives as well as opening two restaurants, with the most recent being the Vanderpump Cocktail Garden in Caesars Palace. The space required the move of some slot machines and is located between the casino floor and the entry to the glamorous Forum Shops. I was so impressed with the beautiful garden appeal that had an English charm with mesmerizing industrial fixtures. A little secret about me is that I am a wee bit in love with lighting and various options, this place did not disappoint. As we were close to the front of the line, we enjoyed watching the finishing touches of event set up as well as the arrival of the guests of honor. Ken Todd arrived with Puffy in tow, while Pandora & husband Jason Sabo arrived seeming to dot I’s and cross T’s before Lisa Vanderpump appeared.

As people began to arrive it became difficult to truly capture the scene in photo, but that’s why marketers have professional photos online to view if you decide to visit. After a long drive that began in what I love to call, oh shit o’clock in the morning, we had stopped by Gordon Ramsay Fish & Chips when we arrived in Las Vegas for a snack a few hours before this event and I was definitely a little thirsty for a glass of sparkling or still wine. Ladies greeted the guests with the option of Vanderpump rose, Ferrari rose sparkling or The Vanderpink Margarita (which I did have later in the evening). So, glass of rose in hand for me and into a small line for photos with Lisa we went. She asked if my hair had red pink hue for the occasion or always and we made small talk regarding dogs and congratulations on the restaurants opening success. The glory of being the first in is that while everyone looks for their seat of choice, I look for opportunity to take in the space and mingle.

As Vegas Uncorked is a food event, we enjoyed the dishes being passed around throughout the evening. From manchego stuffed bacon wrapped dates with citrus micro greens to the famous goat cheese balls with Belgian endive salad and poppy seed dressing heard about on Vanderpump Rules being served at SUR restaurant. There was plenty to take in with visually fun and palate enticing flavors. Most dishes where nice and light without the heft to make one sleepy after a travel day. One of my favorite bites was the goat cheese beet towers, though my husband says beets taste like dirt, I choose to say they have flavors of terroir. The best bite to pair with the rose for me was a coin toss between the ahi tuna tartare crispy plantain tacos with chili ginger citrus glaze, avocado and crispy capers or the spicy salmon tartare cones with caviar and micro chives. For flavor I vote ahi tacos with the crispy plantain crunch touched with citrus brightness yet, for more glamour I lean towards spicy salmon cone that had the beauty only fresh salmon can with the salinity caviar dances upon the tongue.

 

Note to self, do not write about delicious food when you have not had lunch. Drooling!

The hours flew as we mingled with other guest, finding out what brought them to the event, how they heard about it and details of their joie de vivre for Vegas. We were surprised to learn, as Lisa was addressing everybody, that Pandora’s birthday was the day before and she was presented with a lovely cake that brought delight upon seeing her pups’ photo was on it. I cannot say enough about how gracious, kind and charming the whole family was and I didn’t realize until I was talking to him later that Jason was the kind gentleman that asked if I would like to take a picture with Ken earlier. As the event concluded we lingered for a few more cocktails before being surprised by a late rain shower on our way back to the room.

 

 

 

 

 

 

 

 

 

 

Should you decide to check the place out I highly recommend the following cocktail, not previously mentioned, A Sidecar Named Desire with the divine texture of egg white (no mustache please), Remy Martin 1738 and Asian pear. If you desire something with a spiced note to keep you peppy, than the Checkmate Bitch was fun with the party on your palate flavors of grapefruit liqueur, jalapeno vodka and pink peppercorns tempered in hushed tones by fresh pineapple and vanilla. Whether you chose a cocktail and a small bite in the garden area or want to keep the libations flowing by the bar this is a great spot to enjoy, sip and savor. Take a peek for yourself HERE

 

 

 

 

 

 

 

 

 

 

Cheers! Next up will be Vegas Uncork’d 2019 Day 2 – Sushi Perfection with Chef Nobu

 

Vegas Uncork’d Day 3 Continued – Dinner at Guy Savoy

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I knew that I wanted to check off at least one of the many Michelin Star restaurants from my list while attending Vegas Uncork’d and was excited to see a dinner option at Restaurant Guy Savoy. His sister restaurant in Paris with the same name received the World’s Best Restaurant in 2018 on La Liste while the Las Vegas restaurant has received two Michelin stars and the Wine Spectator Grand Award. I have had the pleasure of dining at other fabulous restaurants, including The French Laundry in Napa and l’Atelier de Joël Robuchon in Paris, as well as others. I tuck these little wish list restaurant experiences into my memory as fine treasures. It is an honor to observe the fine execution of food, wine, hospitality, flatware and the things that almost slip by unnoticed. One of these simple touches was that upon seating for dinner I was promptly provided a soft stool for my purse so it did not need to be hung from a chair or placed on the floor.

Playing with lively and graceful energy to set a lovely evening.

This restaurant is located in Caesars Palace in Las Vegas and upon gazing at the regular tasting menu, I added that experience onto my to do list for another time. Guy Savoy greeted every guest that walked in and graciously allowed photographs before everyone was seated. The setting dazzled with white linens, romantic seating and the accompaniment of a violinist throughout the evening. The couple next to us engaged in conversation with us throughout the experience stating that they had attended the Vegas Uncork’d event for six years and never missed the opportunity to enjoy this dinner experience. The dinner was a part of the Master Series options and I recommend at least one from the series should you attend the event as they just seem to provide that extra touch of elevation. This year I will be attending a Master Series lunch at Nobu and I am curious to see if there is a differing feeling between the meal times. We were presented with an initial amuse bouche of foie gras on brioche with sea salt while I wet my palate with the initial glass of Champagne. My heart breaks a little knowing that I am unable to procure this dish in California currently, but that is why travel away is sweeter still.

As our first glass was alight with tiny bubbles dancing up the flute, my heart grew giddy with anticipation. Our first course was a delicate Shigoku Oyster Concasser paired with the Bruno Paillard, Premier Cuvee Brut. The flavors of light citrus with hints of almond paired well with the citrus granita and the oyster’s sweetness hinted with only a delicate touch of salinity.

The second course arrived with awe as the plate was beautifully adorned with one of my favorite flavors from the sea, lobster. The lobster salad with avocado, green apple and lobster vinaigrette was paired with a 2014 Domaine Jean-Marc Boillot Montagny Premier Cru. I enjoy how this Burgundian chardonnay mingled flavors of wet rock minerality, soft green apple and citrus with a buttery mouthfeel that complimented this lobster preparation perfectly.

Anyone that is close to me knows that I am among the few people of the world that is not the largest fan of eggs other than as a binder in recipes, so the next dish caught me by surprise. My mother once took the blame for my anti egg opinion stating that she may have over fed them to me as a child without enough variety. Personally, I just remember not liking anything about them as long as I can remember. Our third course contained a delicate little quail egg placed center stage, that pleasantly added a rich quality to the dish. Green asparagus with watercress, quail egg and osetra caviar was expertly paired with a 2014 Loimer Gruner Veltliner that had apple notes playing well with the asparagus while the acidity cut sweetly into the egg.

Our fourth course delighted my seafood loving palate yet again with sea bass. When a fish is cooked perfectly it almost glistens inside like in knows the hidden secret of restrained impressions. This course of wild Atlantic sea bass bouillabaisse with spring vegetables and natural jus was paired with a 2015 Chateau Carbonnieux Blanc that was a blend of approximately two thirds sauvignon blanc and one third semillon. I sipped the flavors of grapefruit with white rock hints that became the black keys on the piano from the perfectly white key dish.

By this mid-way point of our dining experience the restaurant had fully earned my trust. There was nothing I would not try that could be made here and everything, bite to sip, was gracefully harmonious, delivering bliss to my palate and excitement to my thoughts. This already became a top dining memory for me and I still had more to enjoy. As I write this my husband just came into my office, saw the picture of the dish above, pointed and said that was one of the best bites ever. Exactly why I created the term husby approved!

For me though, the next dish was the one to sing praises. I now understand how so many say this is a must try at both signature restaurants. The fifth course was the famous artichoke and black truffle soup with toasted mushroom brioche. I had to include a close up of the pastry because you can see the truffle and butter so intricately woven into each airy crevasse. I tip my hat as I bow to the flavors of this dish paired with the beautiful 2011 Evening Land Vineyards Côte de Nuits Villages. This pinot noir combined flavors of wild strawberries dusted with mineral driven earth on a bed perfect rouge hue. I have a fondness for an earth and red fruit driven pinot noir paired with mushrooms and truffles and this, in no measure, disappointed.

The sixth course was wealthy yet restrained enough to not add too much heft and begin to conclude the evenings dining experience. This course was guinea hen cooked in salt dough with spring vegetables and roasted jus. The salinity of the dish was wiped cleanly from the palate with the acidity of a beautiful syrah. The pairing of 2016 M. Chpoutier Petite Ruche was infused with black currents, red berries, hints of leather and dark brooding hues of purple that played well with the richer poultry flavors of the guinea hen. At this juncture I was satiated and floating on a flavor cloud in French bliss awaiting that visual surprise of the final course.

The final and seventh course yielded a dessert that was the perfect amount of sweet, but fruit driven to not end on a heavy cord. Upon the finale I noticed how the course progression was a well-orchestrated symphony of flavors blending perfectly together with no portions of the score hitting an incorrect note. Precisely rehearsed and executed with military precision from the kitchen arrived beautiful little hues of yellow that combined textures to ensure all points of your tongue danced in applause. The dish of l’exotique pineapple, mango and coconut variation was paired with a 2015 Barton & Guestier Passeport Sauternes which had complimentary flavors of honeyed apricots.

This is a Master Series dinner option this year as well and if you have yet to procure tickets I would run, not walk, with your fingers to: http://vegasuncorked.com/schedule

This year we have chosen some cocktail and after-hours options. I can’t wait to update you upon my return. Happy Mother’s Day weekend from the lively Las Vegas.

Cheers and happy dining!

Vegas Uncork’d Day 3 – Brunch with Giada

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I chose to partake in the brunch at the Giada Restaurant because I have cooked her recipes and adore how they are so deliciously simple. She seems like a kind person and upon meeting her she was truly a delight to talk to. She was engaging, sincere and a now I understand the term “cute as a button”. As usual for me, because apparently, I am easy to talk to at times, we had some off the record moments regarding her event coming up around me the following weekend. I did have to confess that I had never attended said event because it was a little “packed” for my comfort level. I also, laughed at the comment because, after all, I was in Las Vegas of all places and I did not feel that it was too crowded. After years of enjoying her coaching on The Next Food Network Star which happened to be the show that launched one of our local chefs, Guy Fieri, into stardom then absorbing delicious recipes she creates on her cooking shows on the same network, I couldn’t wait to get a taste of what her restaurant would showcase.

The restaurant is located inside The Cromwell Hotel on the strip, close to Caesars Palace and Bally’s. The layout of the restaurant is friendly and open with the added pleasure of windows that provide the option to catch a breeze when one should arise. There was a sweet lady with her best friend that had attended the Uncork’d weekend for multiple seasons, but never missed a chance to dine at one of the Giada options and had many of her fantastic books signed by the author herself. I was a little late to that idea as I was so focused on the event, I never thought to bring one of my books to have signed. Well, there may be more options in the future, right?!

As the doors opened there were welcome cocktails offered and passed around for the first part of the afternoon. Nothing makes my heart swoon for brunch like the sight of bottomless mimosas and I was delighted to also see strawberry frose as well. I had to be mindful to not induce myself with the attack of brain freeze as I spied the funny look on my husband’s face that one was upon him. Located around the bar were hors d’oeuvres to snack on as you mingled, took photos and enjoyed the warmth of all the fellow people just happy to enjoy the event offerings.

Placed around the restaurant were some items that Giada stated were from her private collection and freshly made pasta along the inside of the bar. Viewing the plating is part of the things I always enjoy and over the years I have begun to understand the full meaning of eating with your eyes first. Some of the initial passed bites were sweet ricotta crostini, bacon wrapped dates (because everything IS better with bacon), slices of margarita pizza among other items. After a few pictures and moments of laughter we finally decided to find our seat and enjoy the window views.

The menu had me the moment I spied the courses. During the brunch everything was served family style per table which encouraged lively conversation. It turned those that were strangers a moment ago to the comfort of an engaged cousin, aunt or uncle. The first course contained a variety of options. There was a caprese salad, sweet ricotta crostini, truffle salami, or rosemary scone on the savory side while providing the sweet option of the pastry basket assortment including fruit danish or chocolate croissant monkey bread. I immediately lost my husband to the croissant while we reconnected the moment, we decided the truffle salami was the best salami we had ever tasted. We wished we could have bought these in abundance to bring home with us, but it will just linger in our food flavored memories clothed in gratitude.

The second course included the lightness of a romaine salad with torn rustic croutons, fried capers and citrus vinaigrette and the more robust pesto cavatelli with roasted mushrooms, asparagus and peas. One of my observations during this brunch was that this experience reminded me of how we occasionally eat at home. I love the discovery of vacations, but there is nothing more endearing then the universal moments of feeling at home wherever you may be located. I found myself feeling love for that, near to my home, wine option as I chose the light and lovely Chateau St Jean Winery Bijou Rose to pair with my first two courses. I found it very approachable and was glad that my husband agreed.


The third course contained all the things that bring my husband joy during breakfast dining. This course was lobster hash with potatoes, bacon, peppers, tomato, onion confit and eggs with toast. I have yet to make it at home as I am not the largest fan of eggs, but that portion aside, this was a delightful dish with just a perfect amount of seasoning. This is all the things most people enjoy about breakfast and it is highly recommended by my husband should you choose to enjoy a brunch at this restaurant.

The final and fourth course was the dessert course. I had a moment where I wondered who has dessert for brunch. I laugh as I realized this year, I will be enjoying truffle making with Christina Tosi for this year’s event. Apparently, I like desserts with brunch, it just took Las Vegas to show me my hidden desires. The dessert was aptly named, Italian Death by Chocolate. This luxurious desert included a chocolate fudge brownie, chocolate sorbet, Lucini olive oil, sea salt, whipped cream and Italian Amarena cherries. Chocolate is my husband spirit food for sure and I took great delight in his blissed-out grins during this brunch.

Throughout the meal Giada graciously signed menus, spoke with every table and along with the spokesperson for Bon Appetit shared gratitude for all those attending. We were all sent home with a small bag containing her signature lemon ricotta cookies. As we departed, we realized that we had a large coursed dinner that same evening and I told my husband at that moment, no matter what we think we wanted to do that day we would be walking everywhere all day. The only time we got off our feet was for a small costume change before that evening’s dinner. I would gladly return to this restaurant during any of my stays in the lively city of Las Vegas.

Next up: Vegas Uncork’d Day 3 Continued – Dinner at Guy Savoy