Stone Soup Cottage; Cottleville, MO

The Next Best Thing to Real Soup is Stone Soup!

You have to go a long way before finding something as rare as Stone Soup Cottage in Stinktown.

A long, long, way.

Like hundreds of miles of way.

Which probably explains why Jay and I were so excited to learn about this small, fine dining establishment not too far from our own backyard. Of course, being the completely aware and with-it individuals that we are, it took a friend in San Diego to draw our attention to the restaurant before we even knew it existed. But once our food radar was spinning and we started poking around the internets and reading reviews and looking at menus, we knew we just had to pay Stone Soup a visit and see for ourselves how they stacked up against other fine restaurants we've been fortunate enough to visit.

Initially we were set up to dine at the Cottage on our anniversary in May, but due to an error we were bumped that night. We were both pretty upset and neither one of us thought that the owners were sincere when they promised to bring us back for a complimentary dinner. In retrospect this was very unfair of us, but we've had some bad experiences with restaurants not delivering on their promises and had no reason to suspect this situation would be any different.

I mention this only because I want all of you reading to know how entirely wrong Jason and I were about Stone Soup Cottage and its ownership. They bent over backwards to show us how much they regretted the mix-up and treated us so kindly and so generously despite a rather strong email from me, that we will never forget our experience at their hands. Chef Carl and his wife Nancy deserve all the praise that's been heaped on them since the restaurant opened in 2009 - the food and service are top notch and the setting is both intimate and charming. We are thrilled to have such an amazing fine dining establishment so close to home and look forward to sharing this culinary delight with our foodie friends when they come to visit us.

Before I get into our menu, I'd like everyone to remember this: Chef Carl is the only person working the kitchen. He does this all on his own - the man doesn't even have a Sous Chef, which makes the product he turns out just that much more amazing. He and his wife, along with one other lady who assists them, serve the meals, explain the courses, pour the wine, and do everything they can to ensure the comfort and satisfaction of their guests. There really is nothing that compares to Stone Soup in all of St. Louis - if you're a local who loves fine dining you simply must pay them a visit. And if you happen to be out-of-town friendies of Jay and Bendy, well, let's talk about making reservations!

The Cottage itself is a restored 1850s farmhouse that seats about 24 guests on a given evening. Jay and I dined there on a Friday night in June - it was a lovely, relaxing way to end a crazy work week. The dinner menu is a six-course fixed price delight and can be paired with wines for an additional charge; the restaurant also has a small bar area that manages to mix some potent cocktails (I know from firsthand experience!).

Place setting


Bendy and the tastiest Blood Orange Martini in Stinktown


One of the nicest aspects of a fixed menu is that you don't have to do much but wait for each course to arrive - you don't even need to order, so it's a lazy diner's dream! Jay and I were fortunate enough to pass the time with our martinis and some wonderful fresh sourdough bread with the most amazing homemade butter we've ever had the pleasure to sample. It was light and creamy with just a hint of fresh herbiness - the stuff was downright addictive. We actually had to ask for a second bowl later in the evening because neither of us could stop slathering it on bread or anything else that appeared remotely butter-able.

Fresh Bread & House Made Herb Butter


All of the guests that evening were presented with an Amuse Bouche before the first course was served. It's the sad irony of my culinary life that it featured mushrooms, so I just passed it right across the table to Jason. He said it was terrific and I guess we'll just leave it at that!

Morel Mushroom w/Prosciutto & Beurre Blanc


Our first course of the evening was a chilled Lemon Basil Soup finished with Blue Crab. I am going to exhaust my supply of adjectives before I'm finished with this review ... this was simply amazing. In the past when we've been served dishes with a lemon base the other components tended to be smothered by sour / citrus overtones; not so this night. The soup was a lovely blend of subtle flavors that truly complimented each other and set a high level of expectation for the rest of the meal.

Lemon Basil Soup w/Blue Crab


The second course was a warm Eggplant and Smoky Tomato Tartlet served with Micro Greens and Shaved Gouda. The first thing Jason and I noticed about this dish was a wonderful, hickory aroma that wafted up from the plate - that was the smoked tomato, and did it ever pair well with the eggplant and the gouda. In a word: delicious!

Eggplant and Smoked Tomato Tartlet


Our third course was one of my favorites of the entire evening: Pan Seared Digby Bay Scallops with Champagne Sabayon. We don't order scallops in Stinktown - there's no point because they just end up being a chewy, disappointing gack-fest - we save our scalloping for visits to the east or west coast where fresh seafood abounds. However, these were two of the most delicate, smooth, outright delectable scallops we have ever had the joy of eating ... anywhere. Chef Carl explained to us that his local seafood supplier takes daily delivery at the airport and then drives directly to the Cottage to ensure the freshness and quality of their tasty creatures from the sea.

This dish sang - there's no other way to describe it. The scallops were melt-in-my-mouth tender and the champagne sabayon somehow made their texture seem even silkier, while a smattering of diced cucumbers lent just the right amount of crunchy contrast. I could have happily eaten four more courses of scallops, they were just that good.

Pan Seared Digby Bay Scallops


Imagine our surprise when a palate cleanser was then delivered to the table! In keeping with the drink of the evening, Chef Carl had prepared a Pomegranate / Orange Vodka Sorbet that managed to be both delightful and boozily refreshing. One of these days I will have to attempt a recreation here at the house.

Pomegranate Sorbet w/Orange Vodka


The fourth course of the night was Potatoes Mousseline with Shaved Black Truffles. Chef Carl shaved the truffles table-side and was kind enough to give my extra shroom shavings to Jason. I loved the light, fluffy potatoes and thought they had great flavor; I even humored my husband and tried a small piece of his truffle shavings. I must admit, these were surprisingly good and didn't taste at all like dirt, which is one of my biggest complaints about mushrooms in general.

Potatoes Mousseline w/Shaved Black Truffles


Nekkid Potatoes Mousseline Sans Truffles


The fifth course was Tournedos of Beef with Bearnaise and Demi Glace, served with Petite Summer Vegetables. The beef was perfectly cooked, very tender, and quite flavorful. Jay and I both found the demi glace to be a bit salty for our taste, but not so much so that it detracted from our enjoyment of the overall dish.

Tournedos of Beef w/Bearnaise


This next course was not part of the standard menu, but was the result of a conversation that Nancy and I had earlier in the week. Somehow we both ended up talking about our love of cheese at one point and she and Chef Carl were kind enough to provide us each with a cheese plate for our anniversary gluttony. We were given a fabulous local Missouri goat cheese, a brie, and a manchego - they were all so wonderful ... I wish I was eating them right now. It was such a thoughtful gesture on their part and as my husband well knows ... the quickest way to my heart is with a chunk of cheese!!

Surprise Cheese Plate!


Surprise Cheese Plate, V.2


Dessert was a Lemon Curd with Chantilly Creme and a homemade Ladyfinger - an absolutely perfect ending to an incredible meal. We started with lemon and ended with lemon, and in both cases it was light and refreshing and delicious.

Lemon Curd w/Chantilly Creme


Jay and I finished off the evening with some pressed pot coffee and discussed how much we'd enjoyed our experience. Before long we noticed that all the other guests had departed, which gave us a chance to tell Chef Carl and Nancy how incredible the meal and evening had been. We also took the opportunity to thank them again for their kindness to us - Chef Carl then pulled a bottle of wine off their wine rack and handed it to us, telling us to enjoy it with his compliments.

The lengths he and Nancy went to in order to make up for our initial disappointment in May went so far beyond anything we ever would have expected or asked for that words can't adequately describe our gratitude. Stone Soup Cottage is a St. Louis experience not to be missed - the accolades they've received are well deserved and it's truly the shining star of the local dining scene.

Milagro Modern Mexican; Webster Groves, MO

Silly Grimace; It's Never Too Hot for Mexican Food!

This tale begins more than a month ago with a random phone call from my mother. She wanted to take Jason and me to lunch over Labor Day weekend. Now you must understand the nature of my mom (or the Grimace as we lovingly refer to her) ... she does not like to spend money on food. In fact, she really doesn't like to spend money on much of anything other than gambling in the hopes that she will win more money to further spend on gambling. There is, however, one way to get her to loosen up in regard to her food budget but it's a method that must be used sparingly and has to be most cunningly deployed.

It's called a coupon.

And she can no more resist using one than she can ignore the siren song of slot machine bells and whistles. So once I mentioned that Jason and I were really keen to try Milagro Modern Mexican and that we had a $10 gift certificate, she was more than halfway persuaded to give up the Red Lobster option she had originally suggested.

The only problem?

The weather.

A late season heatwave had once again blanketed Stinktown with triple-digit heat and oppressive humidity; in Grimace's words, "It's too hot for Mexican food; let's have pasta instead."

"It's too hot for Mexican but it's not too hot for pasta? Are you crazy?"

"I just thought if we met at the Pasta House we could go to the one near where you guys live and you wouldn't have to drive so far to meet us."

The light bulb went on. Grimace thought she was being subtle but I knew exactly what angle she was playing.

"Jay and I don't mind driving down to Webster Groves; you and Jon always drive out here and it's a long way to come. Save your gas for your next drive to Harrah's."

"Weeeeeell, I was hoping to stop at Harrah's on our way back from your local Pasta House."

"We can eat at Pasta House any old time; in fact, everyone in this stinky city has been dining there since the beginning of time. Let's try something new. We have that $10 gift certificate, remember? You will save money that you can use on your Sunday casino visit. And if you hate the food Jason and I will pick up the whole tab and you won't be out any money at all, leaving you with even more gambling money."

And so the deal was sealed.

Jason and I arrived at Milagro about thirty minutes before my parents in order to grab a quick drink and snack in the bar. Once we had a chance to study the menu and learn that they were out of house-infused habanero tequila, ensuring that Jason would once again not be able to order an uber-spicy margarita, we both settled on Milagro's top shelf margarita. This drink was made with Grand Marnier, limonada, and the guest's choice of one of four top shelf Reposado Tequilas. Jason chose Riazul and I chose Tres Generaciories.

The verdict: four thumbs up! These drinks were really well made with the perfect balance of sweet and sour and did they ever pack a smooth punch. We would belly up to the bar and suck these babies down any day of the week, they were just that good.

Top Shelf Margaritas


For snacking we ordered the Tuna Ceviche, which our bartender Andrew assured us was one of his favorite appetizer items listed on the menu. Jay and I love us some tuna and we were not disappointed - it was marinated in lime juice and served with avocado, micro cilantro, mango, and jicama with a wee package of blue corn tostaditas on the side. It was a simply wonderful mix of flavors that we both really enjoyed; Jon liked it a lot too - he was fortunate enough to arrive in time to sample some before Jay and I licked the plate clean!

Tuna Ceviche


We closed out our bar tab and requested a table in the dining room - Grimace doesn't like sitting at the bar because it's too hard to talk. The restaurant was busy but not overly crowded and we were seated right away. After placing our drink orders a complimentary bowl of salsa and warm tortilla chips arrived for our further snacking pleasure. I really liked this salsa, which was big on flavor without shriveling my taste buds with spice. It was thick and chunky with squares of fresh tomato and a lovely peppered smokiness - some of the best salsa I've eaten outside of the homemade stuff that Jay churns out.

Salsa and Chips


Our second round of drinks included a Bloody Maria for Jay, which was so spicy it practically burned a layer from the back of my throat when I sampled it, and a Diamond Margarita for me. The Diamond was the drink special of the day and was similar to the house margarita I ordered earlier only this included a mix of blanco, reposado, and anejo tequilas - once again this was a very tasty drink choice and quite powerful. I needed a nap later in the afternoon to fully recover!

Bloody Maria & Diamond Margarita


Grimace gave us the go-ahead to order an appetizer even though she didn't want anything. After much discussion we decided on the Shrimp Diablo Tostaditas - crisp corn tostaditas, re-fried black beans, shrimp, pickled cabbage, micro cilantro, and spicy chile de arbol salsa. This was pretty good - the shrimp were well cooked and the salsa lent the dish a nice kick without being overpowering. My only quibble is that the salsa soaked through the tostaditas and made them soggy, eliminating a much needed crunch from the dish. I think it would be better served with the salsa on the side, so that texture would be preserved and then the crunch could shine right through.

Shrimp Diablo


Jason doubled down on the appetizers and also ordered a cup of Statesmen Chili - it was made with prime steak, black beans, and five types of chiles topped with cilantro and tortilla chips. He said this was one of the best items he tried all day - the flavor was great and there were big chunks of steak with lots of beans while the mix of chiles provided good heat and flavor. Something tells me that he's going to be re-creating this dish at home during the winter months!

Statesmen Chili


Our lunch entrees arrived shortly thereafter - Grimace ordered the Pork Enchiladas Verdes, which included roasted pork, Mexican cheese, charred tomatillo sauce, and hibiscus pickled onion. She usually orders chicken, so it was good to see her try something new and she really seemed to like her choice.

Pork Enchiladas


Jason selected the Chori Heuvo Torta - a sandwich that included housemade Chorizo sausage, fried egg, pickled jalapeno, queso fresco, and roasted tomatillo salsa. It was served with sweet potato fries and jicama slaw and was the other "best" item that the hubba ordered during our visit. He said it was another great mix of flavors and spice and was like eating brunch between two slices of ciabatta bread.

Chori Heuvo


Jon and I both ordered the Chicken and Chorizo Quesadilla - grilled chicken, chorizo sausage, chile poblano, and melted jack cheese served with chile de arbol salsa, Mexican crema, and guacamole. We both agreed that this was quite tasty and had good flavor; we also both agreed that it was too greasy. Someone in the kitchen should have done a better job of draining the sausage before making the quesadilla. I know from experience that chorizo throws off a whole lot of orange grease while it cooks and it needs to be well drained. Unfortunately, because it wasn't, both of our quesadillas were soaked through with residual sausage grease before we could finish eating. We still enjoyed our selection, but the execution could have been, and should have been, better.

Chicken and Chorizo Quesadilla


Overall, we thought Milagro Modern Mexican was a terrific place. They offer wonderful Mexican food with layers of interesting flavors that isn't the usual Tex-Mex chain junk that we see in Stinktown. Jay and I definitely have added them to our short-list and suggest you give them a try if you haven't already. It will be our pleasure to pay them a repeat visit some day!

The Vodka Vault ... Red Square

Ridiculously Over-Priced but Worth Every Cent ... And We Found Lenin's Head!

It isn't enough that Red Square offers terrific food and a 50-page vodka bible ... no, they had to take it a step further and create an exclusive vodka vault to tempt people to spend stupidly obscene amounts of money on a bottle of vodka to gain entry. Guests can choose from up to 200 vodkas, all of which have been marked up to the point of nosebleed. For example, we selected a fairly new Russian Vodka called Zyr, which is distilled from winter wheat and rye and retails for about $30 per bottle.

You wanna guess what the mark-up was or should I just tell you?

1000%.

Do not adjust your screen.

We paid $300 for a bottle of vodka just so that we could finally get inside the vodka vault. And it was one of the goofiest most alcoholically-inspired fun things we've ever done!

Red Square's Vodka Goddess fitted us out in fur coats and caps because the temperature inside the vault is a frosty -5 degrees Fahrenheit. Jason, Jon, and I then made our way into the vault where our vodka was waiting for us with three shot glasses on top of a huge block of ice. Imagine our delight when we realized that the missing Lenin head from the statue outside the restaurant had been encased in the ice block!

We were allowed to spend as much time in the vault as we wished, pounding back shots and taking pictures. But honestly, it's so damn cold in there that after about 15 minutes we were ready to leave. They graciously packaged our remaining vodka so we could take it home with us for future enjoyment - the other option was to remain in the restaurant drinking our vodka with a set of complimentary mixers. That might not have been a bad option had we not been hanging out with my parents! As an aside, I will say that the Zyr was a terrific vodka choice - very smooth and very drinkable.

If a visit to Red Square is in your future and you'd like to experience the vault, see if you can't find some friends who can help defray the cost. It's pricey for sure, but such a unique thing to do that it's worth trying at least once if you can.

Ready for the vault


Jon looks Russian


Ch-Ch-Ch-Cheers!


Here's to Capitalism, you Communist!


Now we know why they drink so much in Russia ... it's to stay warm!


Vlad ...


Lenin's pigeon-poop splattered frozen head


Jay looks right at home!


Jon looks confused ...


And I'm steamed up in the bar!

Red Square; Mandalay Bay, Las Vegas

From Russia with Love ...

If Jay and I have a favorite restaurant on the Strip, it must be Red Square since that appears to be the only establishment we return to over and over again when we visit Las Vegas. Maybe it's the kitschy decor that blends Soviet-era propaganda with reproductions of Imperial Russia's heyday; maybe it's the vodka bible and 15-page drink menu; maybe it's just the middle-aged nostalgia of two history geeks who first met while studying Russian in order to satisfy a college foreign language requirement.

Or it could just be that Red Square serves up some damn fine food and booze and it's always a caviar-topped blini of good times!

идиоты истории


We actually ended up back at Red Square on this trip because we offered to take my parents there for dinner and because Jay and I were planning to splurge on a visit to the restaurant's famous Vodka Vault (review as yet to be written ... please stand by). Unless you are my parents it is impossible to not find Red Square because there is a massive headless pigeon-poo stained statue of Vlad Lenin standing right outside the restaurant's front doors.

Headless statues need the most help!


Red Square's bar


Dining Room


Jay and I opted to try something from Red Square's extensive mixed drink menu - I chose the Chernobyl which was made with Stoli 80 Vodka, Absolut 80 Vodka, Triple Sec, Cranberry Juice, and a Skyy Vodka float - the drink was garnished with the restaurant's three-eye fish ... Blinky. Jason went the more traditional route with the Red Square Martini: Vodka and Sweet Vermouth garnished with Bleu Cheese stuffed olives.

Chernobyl & The Red Square Martini


For the table we ordered Pelmeni to share around - these are meat stuffed little pillows of joy floating in a warm consomme' bath garnished with dill sour cream; they are so delicious that it's hard to stop at one bowl.

Beef Pelmeni


Jason and I ordered a second appetizer for ourselves; something we'd been drooling over for nigh on three years ... the Seared Foie Gras, Baked Apples and Cinnamon French Toast appetizer served with Smoked Bacon and Berry Gastrique. This was nowhere near as good as we hoped. The presentation was the first thing to throw us because we expected something along the lines of a French toast foie gras napoleon layered with apples and bacon. The taste was the next thing to throw us because it just didn't have much flavor, all things considered. And finally, we were just sad because meat butter should never, ever leave a person disappointed.

Seared Foie Gras French Toast


I think there's foie gras in there somewhere


Initially Jay and I had planned to order Red Square's tasting menu and pair it with wine and vodka but by the time we arrived for dinner we'd already eaten a lot for the day and just couldn't stomach six full courses. Looking back on it now I wish we'd gone ahead and done it anyway because I ordered the dumbest thing I could think of: steak topped with crabmeat. It was well cooked and tasty and decadent but I can get this at any Stinktown restaurant worth its salt. Why in the name of borscht did I choose this???

Filet Mignon with Crab, Crab, and Crab


Jon selected the Dill Seared Filet of Salmon with Puff Pastry, Mushroom Risotto, Asparagoose, and a wee hard boiled egg with American Sturgeon Caviar. He cleaned his plate in record time while uttering a series of satisfied grunts. I assume that meant he enjoyed it.

Wild Salmon Kulebyaka


Jason ordered the Butterfish which was served on a bed of Polenta with a Red Beet Beurre Blanc. What a lovely, rich fishie this was and it paired really well with the polenta which provided some additional texture and helped soak up the beurre blanc sauce.

Pan Seared Butterfish


My mom selected the cheapest item on the menu that wasn't chicken, which really annoyed Jay and I because we wanted her to order something she really wanted despite the cost. But she is one of those people who hates to spend money on food whether it's her own or someone else's. The good news is that she really seemed to like her choice because she ate it all up nearly as quickly as Jon did his!

Jumbo Lump Crab & Arugula Angel Hair Pasta


I regret that none of us ordered dessert this time around - Jay and I have ordered dessert here more than once and they've always been tasty. For a really fun time order the dessert shooters! So here ends the review because we were too busy choosing a vodka for entry to the vault to be worried about more food. However, I will say this: we've been to Red Square three times in the last four years and it's been great each time - lovely food and service. The bar is a fun place to while away the hours with some appetizers and drinks as well. Give it a try some time and don't forget to raise your glass and offer this to your friends: ваше здоровье!!

Le Atelier; MGM Grand, Las Vegas

It's Joel Robuchon ... Nuff Said

They don't call Vegas Sin City for no reason ... name your weakness and there will likely be a bright, shiny temptation designed just for you. In our case it's food, and to a lesser extent, booze. Jay and I could care less about the limitless gambling, glitzy shows, or over-priced shopping. We want to spend our hard earned Chinese-owned dollars gorging at the trough of fine dining!

Which explains why, after dining at The Mansion last year for Jay's 40th birthday, we found ourselves next door at Monsieur Robuchon's slightly less expensive but no less delicious establishment on this Vegas trip. We briefly weighed the option of saving money on vacation against the prospect of enjoying dinner at another Michelin star restaurant and gratification of the gut won out in short order. After all, we're not made of stone!

Ahem.

Aside from the amazing food and service, we were keen to dine at Le Atelier because it had been about three years since our last meal here. And for us, once again showcasing our lazy, the fact that the restaurant was located within the MGM Grand meant that we could just walk there from our hotel room without ever setting foot outdoors.

Join us ... you know you want to.


The restaurant is located immediately off the casino floor, but once inside guests find themselves in a sleek, modern dining room with a large open kitchen where meals are prepared right before them. The interaction is always wonderful - the serving staff are all chefs in their own right and they love to talk about food and the unique cooking methods that Joel Robuchon utilizes. And if you're really fortunate, you will have a server like ours, who was so impressed by my desire to order a cheese plate on top of the 10-course tasting menu that he went out of his way to make a special one just for us. That's a cheese-tease, my friends; you will have to keep reading to find out more about the fromage!

Place setting


Sweet, glorious bread!


Le Atelier offers a Seasonal Discovery Menu, a small tasting menu, and a wide range of small plates. Jason and I always order the Discovery or Degustation Menu, because we can try so many wonderful items and because we are gluttonous pigs. Wine pairings are optional; on this evening we opted instead to enjoy a bottle of Veuve Clicquot Champagne with dinner - bubbles make everything better, even in Joel Robuchon's kitchen.

L'Amuse


The meal started off with the Amuse Bouche - Vegetable Fondant topped with a delicate avocado cream. This was a smooth, creamy offering that perfectly balanced cool and slightly sweet avocado with salty vegetable gloop. It was enjoyable, but I think I actually liked the presentation more than the taste; if you ask me half the fun of dining at Le Atelier is that you never really know exactly what your food is going to look like until it's delivered by your serving team.

Our first official course was Celery Mousse with wasabi, beef stew gelee and slices of foie gras. You just don't know how badly I wanted to like this; but then again ... maybe you do. I adore foie gras and had high hopes for the dish but the mix of flavors just didn't work for me and I loathed the beef stew gelee. I can think of few things less appetizing than beefy jello (unless it's a bowl of mushrooms - please see Shibuya review for pictorial representation) and the texture was downright revolting - viscous and stone cold.

Le Celeri, I


Le Celeri, II


The next plate was much more to my liking: Sea Scallop cooked in the shell with chive oil. This scallop was such a joy to eat - so tender it practically melted in my mouth while the chive oil imparted a subtle garlic flavor that I really enjoyed.

La Saint Jacques


Next up was King Crab a la plancha with vegetables and lemongrass oil. Is it wrong that I still want to call this The Crab of La Mancha? It tasted really good ... so good that we had to fight back the urge to sing The Impossible Dream, which is a mercy for everyone who was in the restaurant that night. And in case you happened to wonder, la plancha refers to a cooking method that grills food on a metal plate.

Le Crabe Royal


This next course was one of our favorites: Asparagus with gratin of macaroni and comte' with smoked veal bacon. The noodle was filled with cheese and then rolled around the asparagus spear, then covered with more cheese and baked; the veal bacon was included on the plate almost as a garnish but did it ever taste fantastic. Jay and I have talked about stealing this idea and making a baked mac-n-cheese with asparagoose and bacon once the weather cools off ... yum!

L'Asperge


We were next presented with Dover Sole Filet with baby leeks and ginger. The presentation was colorful and the fish was delightful - sole is something we really enjoy thanks to its mild, buttery flavor.

La Sole, I


La Sole, II


For my miniature entree I selected Foie Gras stuffed Free-Range Quail with truffled mashed potatoes. The quail and foie gras were amazing; and while I know that Robuchon is famous for his mashed potatoes I sure wish these had been truffle-free. I much prefer his standard mashed taters whipped into a light, creamy cloud with nothing but milk and butter.

La Caille


Jay selected a French-style Hangar Steak with fried shallots for his entree. Although it's not mentioned on the menu he also received a spoonful of truffled mashed potatoes and he thought they were fabulous.

La Hampe


It was about this time that Jay excused himself for a few minutes and left me alone with our server ... always a mistake when the promise of cheese hangs in the air. Of course I asked about the evening's cheese plate since it wasn't included with our tasting menu and our server then asked me to name some of my favorite cheeses. I rattled off a couple, starting with the glorious and sinful Fromager d'Affinois. He said that Le Atelier's cheese plate didn't have anything that I mentioned but next door at The Mansion they might have something that would come close. Oh friends, we all know what they have at The Mansion ... a cheese trolley with more than 20 French bacterial by-products ... if I could have figured out how to steal it last year I would have.

The end result of this side conversation, much to Jay's surprise, was that our server reappeared about ten minutes later with a plate of brillat savarin and a basket of sourdough bread. Who among us doesn't squeeeee when this triple cream cheese makes an appearance? It's luscious, creamy, and entirely too edible, especially considering that it's comprised of 75% milk fat. And bless his heart, he didn't skimp on the serving - I swear our server gave us a quarter-pound to share and that's not cheap. You read that correctly - he gave; we weren't charged for this wonderful, beautiful hunk of gastronomic joy.

Brillat Savarin - Yum I


Brillat Savarin - Yum II


And then we had our cheese plate which he asked the staff at The Mansion to put together for us and it was blisssssssssss! I know this wasn't the standard offering because someone sitting at the counter next to us ordered it and received three completely boring cheeses that looked noting like our four ... or five if you count the brillat savarin. If you are what you eat then I'm the cheesiest person you've probably never met!

CHEESE ME!


Lesser stomachs might have had to stop here for the evening but we still had two desserts and coffee to get through. Dessert number one was Light Pineapple Cream with vanilla wafer, and lime and lemongrass sorbet. This was surprisingly tasty considering that I don't usually care for pineapple. And we really liked the silver leaf applied for garnish - it was very opulent.

Opulence ... we eats it; just like that Russian guy with the wee giraffe in the Dish Network commercials.

L'Ananas


Second dessert (just like hobbits!) was a Hazlenut Parfait with fresh grapefruit and praline crunch. As pretty as this was to look at it I just didn't care for it. I don't like grapefruit and I don't like nuts so this one was doomed from the start. Jay said it was alright but he thought the first one was much better.

La Noisette, I


La Noisette, II


And then the meal rounded out with some wonderful French Press coffee and some tasty little chocolates and caramels which don't show up very well in the picture below.

Cafe


All in all it was another fine evening enjoying the cuisine of Chef of the Century Joel Robuchon. Le Atelier remains one of our favorites due to its much more casual, relaxed atmosphere as well as its playful menu. Some day we hope to visit Le Atelier in France, but until then this Las Vegas location is a pretty tasty alternative!