in Crystals at CityCenter Las Vegas
Visited January 26 2014
Negroni, Baby Kale, Crispy Cauliflower, Boneless Beef Shortribs on Barley (prepared in risotto style).
With this visit to Crystals, I have been very fortunate to have dined at every Wolfgang Puck restaurant in Las Vegas over the last 5 years.
The Wolfgang Puck restaurant designs, menus and attitude are all unique to their individual locations. Some are more casual, some more sophisticated, some with burgers, others with Waygu Filets, some with cafe seating, others with private dining rooms. What is consistent in all of his restaurants is the quality of the food and staff. The food served has been very good in every case, whether from the cafe menus or the fine dining menus. The interaction I have had with the staff shows that they must have a very effective training program, or they have been very lucky in hiring excellent people (and luck is hard to come by in Vegas). The hosts, servers, bartenders and even bussing staff have been friendly, efficient, informative, and just overall very good at their roles in providing an excellent dining experience for their guests.
The Wolfgang Puck Pizzeria & Cuchina in Crystals was no exception (not that I had any doubt). Although much of the dining and bar is in the voluminous open area of the Crystals mall atrium, it has a comfortable feel with the interior design elements overhead. I dined at the bar, and the bartender suggested one of the specials, the boneless beef short ribs. Although I had reviewed their menu before I arrived and preselected what I thought I wanted for dinner, I took a chance and ordered the special. It was very special indeed. I have learned that at Wolfgang Puck’s restaurants, you can trust the waitstaff and bartenders.
The Wolfgang Puck Pizzeria & Cuchina website
In the Aria Resort and Casino, CityCenter Las Vegas
Visited January 25 2014
Moscow Mule, Caesar Salad, Wagyu Filet Mignon, Trumpet Mushooms.
A perfect steak dinner in 4-star chef Jean-Georges Vongerichten’s steakhouse.
After several visits just for a drink, I have wanted to have a great steak here for years. This visit was the time. The Moscow Mule was properly served in a copper mug and the Wagyu Filet was perfectly cooked medium-rare. It was served with their 4 signature sauces: Housemade Hot Sauce, Soy-Miso Butter, Bearnaise and JG Steak Sauce (not that the steak needed a sauce for flavor, but I did try each of them which were delicious on their own).
The bold, Mod entry has doors flanked by bright purple and red walls. Within the space there is a round center bar, with dining space beyond in several different dining rooms, all sparingly accented with buttery yellow. A private dining room has an impressive wall of wine bottles displayed. The round bar has a ring of milky white glass dripping down from the ceiling. The stylized logo on the menu, and repeated on the wall covering in the dining room, is a very stylized…to put it bluntly…cow snout. My written description may make is sound like literal bovine kitsch. It is in-fact a very sophisticated, elegant dining room that you must experience firsthand to appreciate the subtle references.
The Jean Georges Steakhouse website
Jean Georges website