Command Performance at Commander’s Palace in Las Vegas

Written by Kriss Hammond

Command Performance at Commander’s Palace in Las Vegas

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One of Mark Twain’s finest novels is “Life on The Mississippi", chronicling his younger days piloting — steamboatin’ onrepparttar Mighty Miss. Originally, Twain was on his way torepparttar 140517 Amazon River to create a epic about riverboat life in Brazil, but obviously Emile Commander’s restaurant atrepparttar 140518 corner of Washington Avenue and Coliseum Street, inrepparttar 140519 Creole Garden District of New Orleans’ Vieux Càrre, or French Quarter, convinced him to stay.

Sincerepparttar 140520 1880s when Louisiana officially joinedrepparttar 140521 Union, Commander’s Palace has been inrepparttar 140522 same location and still operating, serving such celebrated diners as Confederate President Jefferson Davis. Butrepparttar 140523 locals still love their fine dining establishment as much asrepparttar 140524 tourists. The land it sits on at one time was part ofrepparttar 140525 J.F.E Livaudois Plantation andrepparttar 140526 Faubourg of Lafayette. The plantation grew into becoming New Orleans, and by 1900 Commander’s Palace was attracting gourmands from all overrepparttar 140527 world.

Duringrepparttar 140528 Roaring Twentiesrepparttar 140529 wild rivertown was known to be a little spicier, with riverboat captains frequentingrepparttar 140530 Prohibition (ahem . . . Bourbon please) restaurant, and even high society dining inrepparttar 140531 private salon upstairs (with separate entrance).

It took 125 years for Commander’s Palace to jump overrepparttar 140532 Rockies and land in Las Vegas, but it did, with a great location onrepparttar 140533 Strip inrepparttar 140534 Aladdin Hotel and Casino, withinrepparttar 140535 Desert Passage Shopping Mall.

In 1944, Frank and Elinor Moran bought Commander’s Palace, and carried on its tradition of excellence with an expanded menu, including many recipes still used today in both Commander locations.

In 1974, Ella, Dottie, Dick, and John Brenan supervisedrepparttar 140536 restaurant and they gaverepparttar 140537 old landmark an overhaul with redesigned rooms, seating indoors that complementedrepparttar 140538 outdoors garden setting, all planned for a light, breezy ambiance.

The Las Vegas Commander’s Palace is trimmed in dark woods, andrepparttar 140539 entrance opens up into a room that is a little Arabesque in height and style and subtle lighting — well of course, you are atrepparttar 140540 Aladdin! Dining was certainly casual, and then I noticedrepparttar 140541 immense Persian rum hanging onrepparttar 140542 wall.

Crisp linens and quick service with intelligent wait staff makes this a happening winner. I couldn’t get in for Mother’s Day butrepparttar 140543 following Sunday was Jazz Brunch at noon (every Sunday is Jazz Brunch at noon).

Sharath, our captain, has an advanced degree inrepparttar 140544 Culinary Arts in Switzerland, and while traveling with his India ambassador father polished his food presentation skills as smooth as teak on a steamer deck.

From our gabled window perchrepparttar 140545 blue Nevada sky stretched torepparttar 140546 mountains. So before I fork on over to tell you aboutrepparttar 140547 dining, let’s talk about Commander’s Palace Las Vegas awards:

Winner of Best Restaurant onrepparttar 140548 Strip Las Vegas Life Epicurean Awards

Winner of Best Restaurant ofrepparttar 140549 Year Taste of Las Vegas

Winner of Best Service Las Vegas Life Epicurean Awards

Winner of Best New Restaurant onrepparttar 140550 Strip Las Vegas Life Epicurean Awards

Voted Best New Restaurant Taste of L as Vegas

Fine dining at the Ark of Las Vegas – Lutece and Tsunami Asian Grill

Written by Kriss Hammond

Fine dining atrepparttar Ark of Las Vegas – Lutece and Tsunami Asian Grill

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In Los Angeles it seems all waiters in fine restaurants are awaiting their big break as actors; in Las Vegas it seems that allrepparttar 140516 waiters and captains have advanced college degrees — and that is what is makingrepparttar 140517 Strip one ofrepparttar 140518 hottest dining areas inrepparttar 140519 world.

It is so refreshing to not only dine in style, but also to carry on philosophical discussions withrepparttar 140520 captain of our table — so isrepparttar 140521 case with our wonderful experience at Lutèce, insiderepparttar 140522 Venetian Resort and Casino,repparttar 140523 only restaurant inrepparttar 140524 hotel facingrepparttar 140525 Strip and overlookingrepparttar 140526 Grand Canal. Our captain, Jason, is a pleasurable and congenial young man, recently married, working on his PhD in Philosophy and Ancient Civilizations, so naturallyrepparttar 140527 gamut ofrepparttar 140528 conversation ranges fromrepparttar 140529 recent Aristotle scroll high tech computer deciphering to wine from ancient Rome.

We startrepparttar 140530 evening with Evian water but Lutèce (loo - tess) offers Pellegrino sparkling water as well, which we follow with a modestly priced bottle of Brouilly Beaujolais Cru, Chateau de la Chaize, ’02 (or at $11 a glass), made from pure Gamay grapes. According to Jason, it is one ofrepparttar 140531 few red grapes that should be slightly chilled, like most white wines.

Lutèce is one of two Ark restaurants inrepparttar 140532 Venetian Resort, and it has one ofrepparttar 140533 best wine selections in Las Vegas, in a town with some ofrepparttar 140534 best cellars inrepparttar 140535 world. The extensive wine menu includes crisp white blends, unusual Syrahs (even a petit Syrahs), extensive champagnes, prestige Cuvees, Meritage/Proprietary varietals, and even rare finds like Saint Estephe and Saint Julien and Saint Emilion and Puiseeguin Saint Emilion. The most expensive bottle in their line-up is probablyrepparttar 140536 Chateau Mouton Rothschild ’82 at $2400 a bottle.

Our celebrity chef ofrepparttar 140537 evening, Andre Becker, recommends, as does Jason,repparttar 140538 five course tasting menu that begins with an appetizer of Scottish Smoked Salmon on Baby Frisee Salad, and Citrus Crème Fraiche Vinaigrette ($16);repparttar 140539 freshest I have had since I leftrepparttar 140540 Celtic isles.

Next up isrepparttar 140541 first course inrepparttar 140542 five course presentation: Aussie Tuna (Ahi Tuna “Mille Feuille”) plated sashimi fashion with 1/8 inch Granny Smith slice separations, with a garnish of Argan Oil ($17). Another choice could have been Fois Gras with Smooth Lentil Cream Sauce, (seared Fois Gras and Green Lentils “Du Puy Puree" — $19).

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