In a town that is constantly trying to reinvent itself, there is always something opening and something closing. I have often wondered whether the constant barrage of new places is for the benefit of the residents to get us to spend money on the strip, or if it is for the repeat visitors to give them a new surprise every time they come to visit. In a “regular” town, the tried and true standards last and last, and the new places have a hard time catching on. Here in Vegas it is like a revolving door sometimes. Some of the time the openings and closings are good things, sometimes not.
This week heralded the opening of Giada DeLaurentiis’ eponymously named new place at the Cromwell (formerly Barbary Coast and then Wild Bill’s). I am sorry I don’t have pics to share with you. I was pretty much told I am not important enough to be on THAT guest list. When I do finally get there, I promise to share.
This week also ushered in the closing of one of my fave places, Pinot Brasserie. I think one of the many reasons it was a favorite of mine is because I adore the Chef, Eric Lhuillier. He is terribly French and an absolute joy. John and I joke around that the more either he or we have had to drink the better we understand him. I can’t wait to see where he lands next. Pinot’s closure is not really a huge surprise considering Daniel Boulud’s DB Brasserie opened up LITERALLY right next door.
My dear friends, Lynn and Laurie, went with me to enjoy a final lunch at Pinot and Chef Eric spoiled us stupid. Chef Eric is classically trained and does absolutely beautiful food and can whip out the “fancy” whenever required. He and I agree that sometimes simple presentations are the best and so that is what he did for us that day. While this all LOOKS complicated, and yes, it is luxe, it is all very simply prepared to allow the flavors of the fantastic food to clearly shine through.
To illustrate how simple the entire meal was, this Lobster Bisque was the most complicated thing we ate that day.
Lobster Bisque with caviar and creme fraiche
Chilled seafood tower – Shrimp, lobster, clams, oysters and New Zealand green lipped mussels.
Apparently my camera was as taken with this homely cast iron fondue pot as I was, because that is what it ACTUALLY focused on…
Mussels in a white wine and garlic sauce.
Cheese platter for dessert.
A few upcoming events – LIVE cooking demos by yours truly on June 21st and July 19th. You can purchase tickets through the Springs Preserve The June 21st class is mentioned in this video:
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