I have heard a number of rumors regarding some of the top gourmet restaurants in Las Vegas and would like to ask the "gourmands" (right word?) on this fine BB to set the record straight.

If you have had any personal dining experiences in the top gourmet restaurants in town, would you please let us know if there is any truth to the following rumors?

I won't mention the restaurant itself unless someone who really knows can confirm or deny the particular rumor ....

If you have Dining Rumors of your own, please send them in and maybe someone will set the record straight for you too!

OK, here goes ........

Fine Dining Rumor #1: You pay $10 for a bottle of fancy water from a foreign country if you ask the waiter for water in one of Bellagio's fancy dining rooms.

Fine Dining Rumor #2 : A gentleman diner in this same restaurant asked the waiter for "a little bit more truffel gravey, si vous plait" and $34 was added to his bill.

Fine Dining Rumor #3 : A fine dining room in the Barbary Coast will not accept reservations unless you are a high roller and referred by one of the Pit Bosses.

Fine Dining Rumor #4 : The gourmet room in Caesars Palace is far superior to the finest gournet room in the Bellagio and quite a bit less expensive.

Fine Dining Rumor #5 : Pamplemousse is by far the finest gourmet restaurant in Las Vegas.

Fine Dining Rumor #6 : Pamplemousse is no longer serving gourmet meals.

Any rumors out there yet on the fine dining room opening in the Eiffel Tower at Paris?

I hope to hear about many more top gourmet rooms in Las Vegas.

What's the rule on which fork to use again? I forgot!

Thank you!



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will800

Re: the fork, I don't care so much nowadays but I used to always keep my salad fork for my dinner. This used to bug the waiters.

Reminds me of the movie "Pretty Woman" when they were at the restaurant trying to figure out that business deal <g>.

I don't "do" fancy restaurants too well.

I heard that you are supposed to use the untinsels closest to the plate, which has caused me to always shuffle them around after they are laid out.

JMT,

I never seem to worry about utensils, but I thought it was the one furthest from the plate that gets used first.<g>

There is going to be a -fine dinning - room on the 11th floor of the Eiffel tower. Don't remember the details other than it will be there.

I thought it was the MIDDLE utensil that got used first and it was replaced every time it was used and the ones closest to and furthest from the dish were just for show.

Of course, this is done in only the finest restaurants.


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Bill in Santa Monica, CA

I haven't read of any comments regarding Bacchanal at Caesars. Comments anyone??
Wendell

I should have never mentioned that fork! Doesn't anyone eat at any of these fine dining establishments!?

My most recent fine meal in Las Vegas was at Hugo's Cellar. Still a very fine choice and a great stop even if you just want a great martini in a quiet bar.

Yes, we had the table-side salad with choice of three dressings. The waiter was a little taken back when I asked him to "Throw a little bit of each on my salad!"

I had fillet of sole with some fancy name at the end which was also prepared table-side. Prepared with lots of fancy moves, then skinned and deboned with a flourish! It was a tasety little fish.

Ended up with coffee and those choclate covered strawberries which I never thought were too appetizing no matter where I ate them.

I strongly suggest Hugo's Cellar. On a scale of 1 to 10, I'd give it an 8.



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will800

Now you've hit upon our favorite place in
town, Will800. It's Hugo's. An elegent
atmosphere, good food, excellent waiters,
and the ladies get a red rose. What more
could one ask for?

Dick

In both formal and informal table settings, the forks are placed in order of their use.

In other words, the fork farthest from the plate is used first, and you work your way towards the plate per course, from left to right. The knives and the spoons placement in a formal place setting is another story <g>.

I was reading the menu for the First Floor Grill at the Four Seasons. Anyone tried this yet?

So far I've heard no rumors about Paris's gourmet French restaurant in the Eiffel Tower. Will, what have you heard? This one *should be* another winner.



[This message has been edited by Veronica (edited August 25, 1999).]

Wendell: Back in April the Caesars check-in clerk was iffy about Bacchanal. She had just dined there and said it was OK, but she liked Neros much better after I mentioned that we really like the food there.

I'm sure there are others here who have experienced Bacchanal and can comment, though.

Will, If your #4 is referring to Neros at Caesars, then I would agree. It is hard to beat. I do like Hugos also and the Palm for fine dining. Of course I can sit at a vp machine for 6 hours and have a ham and cheese deliverd from the deli while I'm playing and be happy<G>

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John
Moderator Dining Forum
john@talkvegas.com

JMT, is it true some of the really posh places serve a cleansing lemon sorbet between courses?

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Daisy-Beyond Vegas Moderator
daisy@talkvegas.com

No Daisy, that is not true. But at least one of the crumby hole in the wall places, tries to pass off crumbled ice cubes as lemon sorbet.

After a few martinis, it's hard to recall for sure, but I am almost positive that I had some lemon sherbert after one of the dinner courses at Hugo's Cellar.

I thought it was desert and got prepared to pay the bill and leave and write a letter of complaint about this very short meal, but one waiter removed my "desert" dish while another commenced to dance around with my filet of sole!

I mean this guy did a heck of a great job preparing it table-side with every flourish he could muster.

He was literally "Dancing with my fishes!"

Just try to remember this in fancy dining halls!

Just because they serve the desert, doesn't mean you're finished eating.

Stick around! There's more to come!

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will800

How disappointing...not one measly rumor about the Paris hotel whatsover that I have heard about, much less their Eiffel Tower dining. Usually a grand opening of one of the behemoths is accompanied by a list of wild rumors that we love to discuss. Maybe we should make up our own since I’m feeling so deprived <g>.

Paris’s Web site is so up to date, there’s no room for rumors, I guess. They even have a "Facts List" that hits the major categories of the hotel. Here’s some of their facts about the Eiffel Tower dining, minus any gauche listing of prices...


[*]Soaring 11 stories above the Strip in the resort's 50-story Eiffel Tower replica, guests will feel as though they are sitting on top of the world as they experience the breathtaking, panoramic views of the glittering Las Vegas Strip. The softly lit ambiance includes a romantic piano bar where diners can enjoy a glass of champagne or an entire meal while absorbing the spectacular vista.


[*]Lettuce Entertain You (LEYE), the nation's leading private restaurant company, will manage the Eiffel Tower restaurant.


[*] The two-story art deco dining room will feature an open kitchen on the first level, inviting guests to watch as chefs prepare the tantalizing cuisine. Two ornate spiral staircases will ascend to the second level where diners will enjoy the view of the bustling casino floor.


[*]Patrons may choose from a wide variety of gourmet selections such as Scottish pheasant brushed with tarragon mustard sauce and served with red-bliss potatoes, or lime oil-brushed swordfish with basil garlic mashed potatoes. The hearty yet sophisticated fare will be complemented with a variety of salads, vegetables, breads and homemade French fries. A dessert trolley featuring tart tatin, crème brulee, raspberry clafoutis and other tempting French confections will provide the perfect finish to the meal.



[This message has been edited by Veronica (edited August 27, 1999).]

Assorted commentary:

I think Bacchanal is very good when one includes the value of the circus along with the bread. I would not rate the cuisine as the same caliber as Nero's or Palace Court but for the experience with Caesar and Cleopatra visiting, the Wine goddess' pouring ,etc. I think it is worth trying. You are not going to find something like it anywhere else.

I also think Nero's is the better gourmet room (over Palace Court) in Caesars. I would rate Nero's as one of of best dining experiences in Las Vegas. While Hugo's Cellar is good, I would put Nero's as better service and a more sophisticated menu.

It does seem that most restaurants have gone with replacing or giving you utensils on a just in time basis rather than displaying the whole armory ahead of the meal.

While we didn't eat at any of gourmet rooms at Bellagio what was listed on the menu and what we could see from the door did not seem that special.

Antonio's at the Rio seems to be underrated and is also an exceptional value.

Will,

I don't think rumor #3 is true, unless the Barbary Coast has changed their policy recently. I think they kind of like seeing the occasional greenback or credit card slip at Michael's <g>.