Author Archives: The Forking Truth

Every FORKING THING is subject to change

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WhyyyyyyyWhyyyyyWhy…..

It’s not my intention to bring negative attention towards this particular restaurant in Metro Phoenix. But on the other hand I do tell The FORKING Truth so here it is. If you read my reviews you will be able to figure out what restaurant this happened at. I can only hope that I hit them on a bad day………..because last time the food and service was wonderful.

Tonight we were seated on the patio. I noticed the meatballs I had last time were discontinued and I went with another variety that I also wanted to try – The Eggplant Parmesan Balls. Doesn’t that sound yummy? It sounds delicious to me….I wondered how’d they would make them. I wondered if they’d have a cheesy molten center…..Or maybe they’d be wrapped in a blanket of melted cheese………I ordered the Eggplant Balls in the spicy arrabiatta sauce I enjoyed last time and tried the stuffed gnocchi that also sounded really interesting to me……

Our meals arrived by a food jockey or runner. (Not Our Server) We wait and wait and nobody offers us cheese for our meals….My husband gets up and walks to the other end of the patio to someone who is carrying around cheese to come to our table and we get some.

I notice my gnocchi are sitting in a lot of oil…… At home I make gnocchi too and I also coat them in oil because it adds a nice flavor (if your using quality oil) and also keeps the gnocchi from sticking together…but this is too much oil. I don’t want to eat all this oil….It’s too much oil for a person to eat…so I try to blot off each gnocchi.

They are indeed stuffed with spinach and cheese but they have a strange texture. It’s hard to explain but better gnocchi are suppose to be soft and light and when made correctly melt in your mouth. These are soft in a different way…….I’m not sure what happened here…I’m thinking the potatoes used were too wet or maybe the gnocchi are just over cooked.

The sauce doesn’t taste like the DELICIOUS Spicy Arrabiatta sauce I had last time. The sauce is still good but I’m thinking it might be regular marinara sauce….It isn’t spicy at all.

Now I go for an Eggplant Parmesan Ball….to me it sounds like it should be breaded eggplant with melted cheese.

It’s very mushy…… šŸ™ with tough eggplant skin…..:( and it FORKING COLD in the center! Maybe it isn’t even cooked all the way??? …I know when I cook eggplant at home the skin (if I use it) is always soft……

WTFORK this sucks…….

www.pinterest

I got mushy pasta and mushy balls in a very oily sauce and tough chewy eggplant skin.

I’m very hungry because I only had a salad at lunch……so I manage to eat one of the three mushy not good balls……My husband asks me to try a second ball because last time one of the meatballs differed from the other two….No such luck this time number two is also mushy with tough eggplant skin and COLD in the center. ………..

Our waitress didn’t bother to check on us…….after we were done someone acting as a manager does ask us how things were and if I’d like my leftovers wrapped up

www.pinterest

……I told her that I didn’t want my leftovers wrapped up and then we tell her why ………

Sauce is not the same as last time and isn’t spicy.

Nobody offered us cheese.

Eggplant balls were mushy and were served with cold centers. They didn’t even taste good.

I didn’t say anything about the pasta…..I think maybe it was just over cooked.

We were offered a complimentary dessert that we turned down so we paid and left.

That’s how it went this time.

Every FORKING THING EVERYWHERE is subject to change and your experience or MY EXPERIENCE may or may not differ.

The Forking Truth

 

 

I tried EGGSLUT at the Cosmopolitan Las Vegas NV

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Eggslut (logo is eggslut) is a casual restaurant that is based in Los Angelas CA. The menu is limited and focuses on the cage free egg. There is an Eggslut location in the Cosmopolitan Casino Hotel on the Las Vegas Strip in Nevada. The line is always very long here but it seems to move reasonably well.

I tried the Fairax. It’s a locally made Brioche Bun that’s very eggy on the top but white inside. The sandwich is stuffed with LOTS of extra soft loose Scrambled Eggs, Chives, Caramelized Onions, very mild Cheddar Cheese and Sriracha Mayo. It’s a pillow of soft squishiness. Soft squishy roll with soft squishy insides that are laced with Sriracha Mayo….Did I mention that this sandwich was really squishy?

My husband got the Bacon eggslut.

They put lots of crispy bacon on his sandwich, cheddar cheese, one over medium egg, chipotle ketchup on a brioche bun. I don’t think his sandwich was as squishy as my sandwich.

If you prefer your eggs loose and your sandwiches squishy…….You will be Egg-Cited to eat here!

www.CosmopolitanLasVegas.com

Everything is subject to change and your experience may or may not differ.

The Forking Truth

 

My Trip to Mercato della Pescheria at Venetian in Las Vegas NV

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Mercato della Pescheria is an Italian Seafood Restaurant located in the Cannal Section in the Venetian Casino Hotel on the Las Vegas Strip. Most of the seating is out in a square in front of a faux building under a faux sky. Ā Just a short distance from the patio are singers that are singing Italian songs, some dancers, a living statue person and a stilt walker. It’s quit a bit of entertainment.

They start us off with really delicious bread presented in a tomato can.

WOW, the bread was really great. So crusty, hot and delicious. I haven’t had bread this good in over ten years. The bread is very good here.

We start off by sharing the Swiss Chard Ravioli in Pesto that’s topped with Pine Nuts and Grand Padana.

The Pasta is thin and seems like a 50/50 semolina to flour ratio. It’s stuffed with cooked Swiss Chard and each Ravioli has two of the corners stuck together so they look like little packages Ā and hold more pesto sauce. We thought the raviolis were very good.

I had the Mediterranean Sea Bass (also known as Bronzino) Ā They served me a very large portion. It might not be enough for two people but I can say it’s bigger that any Bronzino I’ve been served before. The center bones have been removed and the fish was prepared with some coal smoke for a unique taste. The fish was prepared reasonably well but was just slightly over done….

My platter was served with creamy Saffron Laced Cauliflower Puree, some Cauliflower and a Salad of Arugula with shaved Fennel that contained small amounts of charred fish skin from my fish.

My husband had the Coal Smoked Braised Veal Osso Bucco.

The Shank was topped with some gremolata and roasted vegetables and rested over creamy saffron laced risotto. Technically the shank and the risotto were not perfect Ā but were passable with nice flavors.

Our service was efficient but very fast paced.

That was my Trip to Mercato della Pescheria in Las Vegas.

www.MercatoDellaPescheria.com

Everything is subject to change and your experience may or may not differ.

The Forking Truth

L’ATELIER de Joel Robuchon Las Vegas NV – Dah of course Worth a Fork!

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L’ATELIER de Joel Robuchon made it to be a Top Ten Essential Las Vegas Restaurant, a Four Diamond AAA also a Forbes and Michelin Travel Guild Restaurant. You know it’s going to be Worth a Fork! Ā This restaurant is business casual. It’s also very small but very dramatic….the decor is all shiny black accented with red. Besides your server all you hear are the orders being called out by the expediter with a French Accent. Here you sit at the counter and watch the exhibition kitchen. There are some tables to the side but over the years I’ve seen only a very few Ā people that have sat at those tables. I don’t know but I’m guessing that only VIPS or maybe very High Rollers ever get to sit at the tables. There also a few seats at the tiny bar but it might be just for show because I’ve never seen anyone sit there either.

The menu is full of tiny extraordinary plates so it’s sort of tapas. You can order a la carte or pick from the fixed priced menus that suits your appetite (or wallet). We always go with the smallest menu (three course) that includes dessert. It turns to to be enough food.

Ok here we go….

Expect the unexpected. Everything is a masterfully crafted surprise. Most of the plates you can’t duplicate at home. The food is mostly all Mind Blowing! Words aren’t necessary here or can truly describe the flavors and textures.

They start us off with an Amuse Bouche.

I had the Vegetarian option on the left. Mushroom Mousse in the thinest crisp pastry resting in pink peppercorns. It was extremely flavorful and had a surprising pink peppercorn infused pastry. My husband had something warm with Foie gras.

Then they serve us a basket of their AMAZING breads and delicious French Butter. My favorite is the little round buttery croissant…so yummy!

My first course was the Le Saumon – Smoked Salmon with Potato Galette and Dill Whipped Cream.

The salmon is cut masterfully thin and the plate includes a “line” of Piment d Espelette (perhaps the world’s most delicious red pepper). Of course it delicious…how could it not be? It’s so good that I could eat this everyday….in my dreams….

My husband starts with one of his favorite plates …..The Le Jambon – Iberico de Bellota with toasted Tomato Bread.

The ham is something really special. It’s made from Black Footed Pigs that kissed by Jesus (only kidding) and eat nothing but acorns. The meat is slightly laced with acorn and just melts in your mouth.

My second course was really truly AMAZING! Who knew such a dish could ever be so memorable!

It was called Le Potager – Market Vegetable Napoleon in Root Vegetable Broth.

They poured a milky buttery laced with dill vegetable broth over mushrooms and really fancy vegetables. Did you ever see such a baby carrot before. Maybe i can’t make it sound as great as it was but let me tell you….It was really great! Maybe more like Mind-Blowing!

My husband had the Le Thon – Tuna Belly Confit.

What a stunning presentation. I tried to taste it but it clashed with my dish…..so I went back to enjoy mine.

My main course was Le Bar – Seared Atlantic Sea Bass crusted in celery leaves over citrus beet reduction and the famous Robuchon Potatoes with one gram of Truffles.

The celery crust with beet reduction is interesting. It’s sophisticated…….They go so well together but in a why that’s different. Ā Potatoes are amazing…well they always are………I was told once that the potatoes are 50% fingerlings and 50% butter……..

My husband had the Le Ris De Veau – Veal Sweet Bread with Bay leaves and a Lardon stuffed Romaine Lettuce.

We both picked the Les Tarts for Dessert.

Little but Forking Amazing slices of heaven….(insert disk of angels singing here)….

From the left cinnamon, chocolate, lemon meringue, apple and mango

Then they give us an extra for the road.

The menu we picked from (2018 pricing) w/o upgrades is $98.00 per person without beverages tax or tip.

I’d say dahhhhhhhhhh of course L’ATELIER de Joel Robuchon in Las Vegas is Worth a Fork!

www.MGMGRAND.com

Worth a Fork!

These are some of the plates we enjoyed from previous visits.

L’Oeuf – L’Atelier MGM Las Vegas NV

Le Canard L’Atelier de Joel Robuchon MGM Las Vegas NV

Le Bar L’Atelier de Joel Robuchon MGM Las Vegas NV

The famous Beet Valoute over Mustard Sorbet Salad………Sophisticated but Mind-Blowing.

Everything is subject to change and YOUR experience may…or may not differ.

The Forking Truth

 

Middle Eastern Inspired Red Quinoa Salad Recipe

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Middle Eastern Inspired Red Quinoa Salad

This Red Quinoa Salad is inspired by the Red Quinoa Salad I tried at Gordon Ramsay’s Hell’s Kitchen…..well sort of. Ā I started out making the salad with most of the same ingredients such as, Red Quinoa, dried apricots, hazelnuts, apple, creamy cheese and then I got the idea to flavor the salad with Urfa Biber Red Pepper…..There is not a substitute for Urfa Biber Red Pepper….It has a raisin kind of slightly smoked taste with very mild heat. It’s unique. I purchase Urfa Biber Red Pepper from the Asiana Market. It’s in the Middle Eastern Aisle. Then to make the salad more full flavored I then addd some Ras El Hanout also in the Middle Eastern Aisle. Ā I thought these were the perfect flavors with these ingredients. I also added some toasted black sesame seeds that go crazy well with Urfa Biber. To make the salad a little more interesting I added a little roasted till sweet cauliflower and finished the salad with a pinch of sumac. I think most people would enjoy this salad. I think it’s actually better than the salad I tasted at Hell’s Kitchen but please don’t tell……I don’t what you know who to call me a F*** Face Donkey.

Ingredients for about 6 servings

2 cups water – (for boiling the quinoa)

1 teaspoon course sea salt – to boil quinoa

1 cup red quinoa – washed really well and drained (even if it’s marked washed – always wash quinoa really well)

1/2 cup dried apricots chopped

1 honey crisp apple – peeled and chopped

1/2 cup hazelnuts – lightly crushed and toasted ( about 5 minutes in a 350 degree F oven)

1 teaspoon ras el hanout – (you can buy this at Asiana Market in the Middle Eastern Aisle)

1 1/2 teaspoons urfa biber red pepper (same area as the ras el hanout)

2 teaspoons black sesame seeds – lightly toasted

4 oz creamy mld feta that’s not tangy or salty – crumbled – …(or substitute goat cheese)

1 cup cauliflower – roasted till sweet and crisp in small florets

2 Tablespoons extra virgin olive oil – to roast cauliflower

fresh ground sea salt – to season cauliflower – to taste

fresh ground black pepper – to season cauliflower – to taste

2 tablespoons celery leaves to garnish

4 pinches sumac to finish

Directions

Set oven to 350 degrees F

Get out a sheet pan and spread the cauliflower florets out. Drizzle them well with olive oil and let them go till browned crispy and sweet. I’d check them in 30 minutes but usually they need about 45 minutes…..They always seem to differ a little Ā or maybe it’s my oven. When the cauliflower is done apply fresh ground sea salt and black pepper to taste.

Bring a pot of water to boil with the teaspoon of salt. Add quinoa reduce to simmer and cover loosely.

Check it after 15 minutes and add the apricots. Stir and recover. If it’s done shut off the heat and keep it going on the heat and check every five minutes and shut off when quinoa is done.

Add the apple, hazelnuts, urfa biber pepper, sesame seeds, ras el hanout

Mix and top with remaining ingredients,

Enjoy!

Middle Eastern Inspired Red Quinoa Salad

The Forking Truth

 

 

Momofuku Cosmopolitan Las Vegas NV – Worth a Fork!

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Momofuku Restaurant was established by celebrity Chef David Chang. This location is in the Cosmopolitan Casino Hotel on the Las Vegas Strip. At the time of this review this location of Momofuku is the only west coast location. The menu that is offered at Momofuku is a fusion of Global US, Korean and Japanese Foods. The menu highlights are steamed buns, noodles, meat and raw seafood. The menu items are meant for sharing. This is a casual restaurant with a hip and modern atmosphere and one that also plays cool classic rock music in the background. There is a view of the Las Vegas Strip and also a view of the open kitchen.

There are so many tasty things to try but I decide to start out sharing the Pear and Burrata small plate. It’s made of tender butter lettuce, milky burrata cheese, pears, hazelnuts and black truffle.

It’s so delicious! I can’t imagine adding a protein to it but you can….The flavors are so great the way they are….it’s just so light and flavorful….it’s surprising.

We also share the Jidori Rotisserie Chicken Ssams with ginger rice and lettuce.

The chicken is moist, developed with flavors (marinated) with also a very flavorful exterior. I don’t know all the flavors here but one of the exterior flavors I know is star anise……The chicken alone is delicious. But you make Asian Style tacos to eat it with the lettuce as your taco. The hoisin, kimchi and mint make the lettuce wraps even BETTER…We both didn’t expect that this food would be so delicious. Wow! I’m going to try this place again the next time I’m in Vegas!

Our server was pleasant and efficient.

There was only one thing that cracked me up. When the food runner ran out the chicken plate. …Instead of removing our empty starter plate. He slapped the chicken plate over the starter plate.

Slight update- Management was happy I enjoyed the food but was very concerned about the food runner. We all know that this was fluke or isolated circumstance and you shouldn’t expect this to happen to you. But you all know I tell the Forking Truth and this is truly WTFork happened.

Food was Great! Waiter was good…..Food Runner ……well you heard.

I’d still say Momofuku was Worth a Fork!

Worth a Fork!

www.Vegas.Momofuku.com

The Forking Truth is that everything EVERYWHERE is subject to change and your experience MAY or MAY NOT differ.

The Forking Truth

 

 

My Forking Thoughts on Neapolitan M&M’s a Target Exclusive

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I noticed that Neapolitan Flavored M&M’s are being sold exclusively at Target Stores. Neapolitan Ā flavored means that each candy contains Vanilla, Chocolate and Strawberry flavors. I remember when I was a kid that we usually had these Neapolitan Slices of ice-cream in our home freezer most of the time. I thought this seems like a good combination. I’ll give it a try.

I start by opening the bag and take a whiff.

It smells like Neapolitan Ice-Cream. I get the Chocolate and Strawberry aroma.

I pour some M&M’s out. They are assorted sizes. Some are small like regular M&M’s and some are bigger like peanut M&M’s. They come in Brown, White and Pink. The same colors as Neapolitan Ice-Cream. I cut a big one in half and a small one in half to look inside. It’s a white center surrounded by a chocolate coating with a hard candy shell.

These are different.

The Strawberry flavor almost goes threw the candy….At first I thought the shell was strawberry flavored because I did indeed tasteĀ  strawberry……but after a few more I’m thinking the strawberry is just under the candy shell because I am getting MORE strawberry flavor under the shell.Ā  Maybe the flavor bleeds? Ā Ā  The chocolate flavor isn’t the normal M&M’s Chocolate….ah ha…………I recognize it! ………..It’s the sandwich cookie M&M…….The one that looks like an Oreo on the M&M package. Can’t fool me….ha. Ā  A very similar flavor to any budget brownies’ fudge topping.

It’s Sandwich Cookie Chocolate with a normal creamy white M&M center. I think the fake strawberry flavor (from Strawberry nut and Chocolate covered Strawberry) was applied to the sandwich cookie chocolate and then the hard sugar coat was applied.

Somehow it’s not terrible together…….Not a favorite but it’s ok in small amounts and doesn’t leave a chemical taste like some of the others.

1/2 a Fork…I can take it or leave it.

Your experience may or may not differ…….

That was my Forking Thoughts on the new Neapolitan M&M’s

The Forking Truth

Jean Philippe has left Las Vegas NV

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Jean Philippe Aria Las Vegas

I was suddenly saddened to find out that Ā Jean Philippe is no longer in Las Vegas. His Patisserie Shops in the Bellagio and the Aria offered some of the finest pastries in the country. Ā After twenty years he has left the Las Vegas Strip. In 1997 Jean Philippe won the Meilleur Ourier de France Award (Best Pastry Chef in France). Soon after he became executive pastry chef of the Bellagio Hotel/Casino in Las Vegas. He was the brainchild to adding to the Bellagio the BIGGEST CHOCOLATE FOUNTAIN in the world (it’s still there). He also competed and helped win several World Pastry Championship Competitions for the United States. He was later to becoming the executive pastry chef to the Aria Hotel/Casino as well. (but later left to pursue his own business idessert in San Diego). For years and years I’ve been visiting Vegas and the Jean Philippe Pastries have always been an indulgent special must do treat to look forward too on every visit here……..Best and prettiest pastries I’ve tried in the country….like no other……If Jean Philippe’s Desserts were a stone they’d be a diamond. If they were a car they’d be a Bugatti.

On my recent visit I saw this in the Bellagio. These pasties look nice but ain’t no Bugatti.

Bellagio Patisserie Las Vegas NV

As soon as I saw the Pastries I knew instantly it wasn’t Jean Philippe. My heart sank. While these pastries look lovely they just aren’t on the level that Jean Philippe are……..They are not a Bugatti…….they are more like a shiny new Ford Fusion. Ā I was hoping that maybe someone that worked for Jean Philippe maybe was making the pastries with his recipes so I did purchase two to sample……a key lime and a hazelnut……..wow….worse than I thought……Tasted not as good as a Ford Fusion…….(in fairness the key lime was better than the hazelnut)…….The hazelnut tasted more like a Pinto and I don’t mean Pinto Bean…I mean Ford Pinto……

Got very sad…….. It was like someone clubbed me in the knees with a BIG Forking Bat.

WhyyyyyyyWhyyyyyWhy…..

No longer is the casino graced with Masterful Edible Sculptures Grace the Aria or the Bellagio. Here are a few of the past Creations I enjoyed. They were so classy…the best…award worthy. ……..fine art. Ā  Something special to enjoy. A reason to enjoy Ā Las Vegas more. To me this is what Las Vegas is suppose to be……

Jean Philippe Aria Las Vegas

This is hand worked Chocolate Art.

Jean Philippe Aria Las Vegas

Hand Worked Chocolate Art.

Hand Worked Chocolate Art.

Hand Worked Chocolate Art.

Hand worked chocolate art.

Hand worked chocolate art.

I’m sorry now I didn’t photo what I saw in the display case so you all out there can see the difference. Instead of these masterful creations what they put out in the display case was just cardboard cut outs in March 2018. I didn’t think it was worth a photo at the time.

Here are only a few of what used to be.

Jean Philippe in the Aria Las Vegas NV A very detailed and deletable Lemon Meringue individual pie …the best!

Jean Philippe Bellagio Hotel/Casino Las Vegas – the most amazing Blueberry Cupcake anyone could imagine.

I remember trying other varieties over the years I know I tried the Key Lime, Something Chocolate and Chocolate Cupcake, something Hazelnut, a Fruit Tart. The desserts were very memorable that’s why I can remember them years later. But I’d go back and usually have the Lemon Meringue. I only had the Blueberry Cupcake once and it was a new favorite. It was the most layered and detailed cupcake in the whole world and it really did taste like a blueberry (one of the most difficult of flavors). I don’t remember everything but the cake was hallowed out and brushed with something delicious and then filled with a delicious I think blueberry cream and then had another layer of something like blueberry chocolate and then a thin layer of maybe blueberry filling and then stuffed with perfect cake the was topped with another 3 or 4 things……topped off with a chocolate blueberry….that all taste amazing!!!!! Ā  I never had anything thing like this anywhere before. That’s just the blueberry……everything else was detailed just the same……..I never had any other dessert anywhere with such flavors and layers anywhere.

Another thing that’s gone now and that is only a sweet memory. I am hoping that the Bellagio and Aria are just between Executive Pastry Chefs and hope that a new Pastry Chef will be hired.

It will never be the same but I do know other great pastry chefs are out there.

Although it’s a good-bye to Jean Philippe in Las Vegas it’s also can be a Hello to Jean Philippe in San Diego with a more casual concept. Say Hi to www.idessert.com some sort of customized dessert concept.

At the time of this publication (March 2018) Jean Philippe has left Las Vegas.

Everything is subject to change and your experience may or may NOT differ.

The Forking Truth

 

 

$28. & $29. 3-Course Lunch Specials at Lago & Milos in Las Vegas NV on the Strip

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Lago in the Bellagio and Milos in the Cosmopolitan offer $28.00 and $29.00 three course lunch specials (at this time 3/2018**subject to change). Both are amazing restaurants. Lago is Italian themed and Milos is Greek. Lago is by James Beard Award Winning Michelin decorated Chef Julian Serrano. Milos might be considered to be the finest Greek Restaurant in American. Only the highest quality Greek Ingredients are used in their dishes.

Lago

This time at Lago we started with a vegetarian Minestrone Soup and an Antipasto Mista ($5.00 up-charge)

Both appetizers were unusually great! I never had a minestrone soup like this….It’s so clean and flavorful and studded with creamy sweet squash. It’s great! My husband loves the antipasto mista. There is creamy burrata in the middle with sweet charred roasted bell peppers. There’s also this super thin crisp bread included.

Main courses we picked were Bronzino and Spinach Lasagna

No complaints ……All is well.

Chef’s Choice Dessert.

Not too shabby! I’d say the $28.00 Three course lunch at Lago is certainly Worth a Fork!

Here’s Milos

At Milos they start you off with really good and hardy fresh baked bread with this super high quality Greek Olive Oil.

At Milos we picked the Tomato Salad with Greek Feta and the Salmon Tartare to start with.

The tomatoes are exceptional…..so sweet…and I never tasted Greek Feta like this before. It is tangy but also isn’t salty. The Salmon Tartare is so fresh and light.

Main courses were fresh flown in that day Dorade Royal Grilled Mediterranean Sea Bream seasoned with Greek Olive Oil, Capers and Kyhira Sea Salt and Shrimp Sagaraki.

I do have to say I ate a lot of fish this week and the fish at Milos was absolutely stunning….It was simple but absolutely perfect. This was the best fish I had in Vegas this week. Shrimp were just as great.

Desert at Milos is very simple and we did have our choice of three but we both went with the fresh fruit.

I would say the Three Course Lunch at Milos is certainly Worth a Fork! ($29.00 at this time March 2018 but I know the price goes up about once a year)

Both Three Course Specials were Worth a Fork!

Worth a Fork!

Lago Ā www.Bellagio.com

Milos Ā www.Milos.ca

The Forking Truth is that EVERYTHING is subject to change and your experience may or may not differ.

The Forking Truth

 

 

 

My Trip to Gordon Ramsay’s Hell’s Kitchen Las Vegas NV – Worth a Pitchfork!

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Most of us are very familiar with the Gordon Ramsay’s TV Show called Hell’s Kitchen. Gordon Ramsay is an actual Michelin Stared Celebrity Chef that is well known for yelling, insulting and cursing at his crew on the Hell’s Kitchen TV Show. Ā It was sort of fun when I heard about this new Hell’s Kitchen Themed Restaurant by Ceasar’s Casino/Hotel on the Strip in Las Vegas. They announced on the News that this is the most booked restaurant in Las Vegas at the moment. I made my reservation months ago actually before they opened when I knew I was going to be in Las Vegas. I’ll be honest here….The food menu isn’t cutting edge in any way……it’s pretty much old school……….. Well here I am. I had no idea of what it was going to be like…..I was kind of imagining Gordon Ramsey’s voice calling people Forking Fork Face Donkeys ………after all that’s how he is on TV.

When you enter the restaurant you see this projected Gordon Ramsey image that walks around the front of the restaurant and sort of greets you when you walk in and he tells you to order the Wagyu meatballs.

Then it looks like this. You see an open kitchen with this years winning contestant from Hell’s Kitchen on the line.

The main dining room with a sort of fiery wall and pitch forks with lights hang from the ceiling.

I got seated just past this…….. With a view of the Flamingo Casino Ā is across the street. (Soon to become a different Casino…….bye bye Flamingo)

It’s very noisy in here and they are playing some sort of music I can’t identify. I think it’s techno….??? No singing just sounds that seem random and move fast.

What to order…?

The Wine List runs very expensive.

We’ll go with Cocktails. My husband gets some sort of interesting cocktail called a Smoke on the Blvd. It’s Rye, Aperol, Amaro, Averna, Sweet Vermouth with Smoked Cherrywood presented in a smoking box with a branded orange twist……Eeks! It’s way too smokey for me……. I just had a Negroni. It didn’t photo so well…It’s a clean tasting not sweet red drink with a single ice cube with a HK on it.

I thought Gordon Ramsey made an appearance tonight at Hell’s Kitchen. They had a look-a-like make an appearance and it looked like Gordon Ramsey was supervising the line. I don’t know if he is a paid look-a-like or if one of the chefs there just has a strong resemblance to Gordon Ramsay.

We shared a Caesar Salad and a Red Quinoa Salad.

We both really enjoyed the Red Quinoa Salad. It was different and interesting with little chunks of apple, dried apricots, hazelnuts and goat cheese. It was tasty and different. We both were slightly disappointed with the Caesar. It was just very average for a Caesar and was ok but tasted more like vinegar lemon dressing rather than balanced flavors should include garlic ,anchovy, Worcestershire, Parmesan and Black Pepper. Despite the small amount of Cheese Frico in the salad it was very bland…..

I was hoping for John Dory here…….Isn’t Ramsey calling out on Hell’s Kitchen, “Where’s the Forking John Dory?” Ā “Can someone get me a John Dory?” Ā  Ā …….. I didn’t see John Dory on the menu so I settled for the Crispy Skin Salmon. Bye the way…….earlier I was checking out the lunch menu…(****this is only slightly amusing if you watch Hell’s Kitchen)….I didn’t notice any “Idiot sandwich” on the lunch menu either.

The Salmon Skin is indeed Crispy and seasoned well. It actually stayed crispy from start to finish. The fish flesh was moist and cooked to a perfect medium. On the side was a lightly pickled fennel salad and everything was on top of seasoned Beluga Lentils (the little black ones).

My husband went with the Beef Wellington.

The Hell’s Kitchen Beef Wellington is a Filet Mignon, medium rare Ā coated with prosciutto and mushrooms in a crispy pastry. It was served with potato puree and root vegetables. I didn’t try this but my husband said the beef was reasonably good but for him it could have used more seasoning. He also complained to me that the potatoes were cold. I then tried a taste and I would say room temperature at best.

Neither of use ever had Sticky Toffee Pudding before……It came with my husband’s meal so I tried some.

It’s a wet very soaked cake that has a slight molasses kind of taste and is topped with an unfamiliar lightly spiced creamy ice cream called “specious.”

That was my Trip to Hell’s Kitchen……I guess it’s fair to say it’s Worth a Pitchfork!

Worth a Pitchfork

www.Caesars.com

The FORKING Truth is that every FORKING Thing is subject to change and YOUR FORKING experience may or may not Forking differ.

The Forking Truth