Las Vegas Fine Dining Thread

Aside from a yelling match with 3 older women I don't remember it being loud, but I've only been to Edo on the earlier side so maybe not the best recommendation.

We were there a couple weeks ago. It wasn’t loud. But it was early.

Sent from my iPhone using Tapatalk

was at Edo with another six back in october
long skinny table along the front window
pretty easy hearing conversation from the other end

From when I was there a few years ago, it wasn't rowdy by any means, but it's a small room and the tables are close to each other. There was a table of 8 so you can definitely hear other tables.

But it won't inhibit your coversations

That's a bummer. Picasso was an amazing place even after MGM sold-off most of the paintings...

Seemingly a horrible person but Steve Wynn really knew how to run casinos and his wave of having great chefs run their only restaurant in his casino really spurred on the vegas fine dining scene starting with Picasso and Michael Mina, and later at Wynn with awesome places like Alex and Bartolottas fish restaurant.

It might have lost some luster but that was one heck of a run, and in Picasso’s prime it might have been one of the great romantic date nights in America.

Ya sux that Picasso is closing…

Not sure if you can summarize it any better than that!

Sad to see Picasso closing, but seeing this news makes me thankful that wife and I dined, what will now be one last time, there during our trip last week. What a perfect last experience at one of my favorite places in Vegas, enjoying amazing food and wine sitting fountainside with this incredible view.

always appreciated the spanish born chef cooking with a spanish-french influence in a restaurant named after a spanish artist who created his most impactful works while in france

Went back and found this review of my first trip to Picasso. Incredible to remember that this was literally the best meal I’d ever had when I went for the first time 13 years ago. Incredibly fortunate that we’ve been able to go multiple times since. Was actually discussing with the sommelier on this recent visit the multiple versions of the foie gras dish we’d had over the years.

Damn now that is a meal!

Don’t know if this should be considered fine dining or casual but went to Bazaar Meat for the first time tonight. Incredible dinner, loved everything. Skirt steak at $42 is a steal. The pan con tomate was unbelievably good, that was a big surprise (wasn’t expecting it to steal the show but it did). Not cheap but not absurd either. Def will need to go back before they close which is supposedly happening soon.

John Curtas said in a land of 15+ incredible steakhouses it might get lost, but you stick bazaar meat in any other city that’s not ny, La, or Vegas and people would consider it the best steakhouse in America. I previously felt that way with carnevino and agree with bazaar meat.

But they are in NY, LA, LV, and CHI. Still a great restaurant.

Ahhh that I did not know. I know he has replicas of a lot of his restaurants thought bazaar meat was a stand-alone.

It's always hard to tell in LV, but I consider it fine dining. Thanks for posting, it looks fantastic.

0 Vegas restaurants on the recently published list of the world's top 101 steakhouses which I find surprising.

I've eaten at 4 of the Sydney ones and would rank the #8 on this list as better than any of the Vejas ones but that Cut (my best Vegas steak experience to date) would be at least as good as a few of the others

https://www.worldbeststeaks.com/the-list...

Maybe they factored in price, though it's not listed and having a website in English is. Kinda weird, I'd rather use google translate than get fleeced.

Obviously, it's sort of splitting hairs anyway. It's not some big secret how to make a good steak, mashed potatoes, grilled asparagus etc. If you hire good people and give them a good budget, everything should come out pretty well and it will largely be a matter of personal preference, a consumer's subjective state on a given day, maybe little fluctuations in the quality of the ingredients or the job a particular cook does, etc.

Sure you can get more creative, like Bazaar Meats, or just add in your own wrinkles like Scotch 80. There's the view, the ambiance. I strongly prefer a piano player to piped in pop music for 22 year olds. But that's just me.

You could mark down strip places for being a hassle to get to, unless you are staying in the hotel, then hammering you on parking. Or for being too informal. Or maybe the outrageous portions.

You could favor the strip places because you do stay there, get comps, prefer less formality, like Flintstone portions and can drink more without driving.

It might matter quite a bit if you drink wine, beer, cocktails or soft drinks.

It's still fun to look at the list though. I would like to try some of these places for sure.

I agree. The benefit in LV is that these are all within a few miles.

Had another great meal w friends at Anima last night. Is in the class of rockstar restaurants, particularly on this side of town. $530 pre-tip for 4 so not a cheap night, but that does include a round of cocktails, a $145 bottle of wine, and a round of (a much better than Nonino) Amaro at the end.

Sadly 530 pre tip with decent amount of booze that feels like a steal in vegas right now.

Seems like Anima is going to be an all time classic off the strip restaurant, consensus has been good to great from everyone I remotely trust with food, and I personally prefer the atmosphere there to edo.

Are Anima and Edo the same tier of overall quality? I can't immediately see if one is higher.

Sorry mods, I don't know if this actually belongs in the LV FD or in the casual but I'm kinda of shocked about the challenges getting into Carbone? Back when the place opened for the first couple years I could walk in the place (especially if it was earlier, or later) and usually snag a table for one (at least in the non premium times/summer time, non big event weekends etc) like especially on a weekday. Now, not only can I not get a reservation at all, I can't even sit at the bar? I was told now the bar is not first come first serve? It has it's OWN reservation system? What? I mean, don't get me wrong it's a solid place no doubt, but I mean, it's really THAT GOOD.....I mean I don't think so. I think it's very above average Italian American food and there are a lot of other alternatives. Anyway, does anyone know how to get a reservation at the bar? I can't seem to find it anywhere?