Possibly the best view I have ever had. Last night I turned out the lights inside, and lay in bed watching the lights outside. And the Bellagio fountains:

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Before that, I had dinner at Julian Serrano's tapas restaurant in Aria. I strolled in thinking I'd just have a light meal of one or two plates, and ended up having three plus dessert. Well, they were small. Ish. The yellowtail came covered in cilantro, which I scraped off. Possibly in apology (totally not their fault, I didn't think to tell them of my hatred for that loathsome herb), or possibly because I was a single diner, or possibly because the waiter liked me, my dessert was comped.

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Everything was delicious, but the best was the lobster gazpacho. It had a sphere which I was instructed to pop in my mouth. When I bit into it, the thing crumbled into nothing, releasing a mouthful of intensely flavored soup. (It was made of cocoa butter, and contained the soup ingredients in concentrated form.) Absolutely delicious. And plenty of perfectly cooked lobster, too.

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Chorizo with honey, garlic oil, and mashed potatoes. Very spicy, only somewhat mellowed by the honey.

Not pictured due to lack of cooperation by LJ: yellowfin tuna (raw) with tart ponzu-based sauce, wrapped around crunchy fill threads: delicious and unexpected. Dessert was a sort of pancake with macadamia nuts and caramel sauce. It was tasty but not inspired the way the savory dishes were.

From: [identity profile] davesmusictank.livejournal.com


Man makes me feel hungry seeing those pics.

From: [identity profile] nineweaving.livejournal.com


How perfectly magnificent! And well-deserved.

Nine

From: [identity profile] sunlit-music.livejournal.com


Those meals look so delicious! :-) The lobster gazpacho sounds so tasty.

From: [identity profile] wordsofastory.livejournal.com


Oh, wow. I think I'm slightly more jealous of the food than the view, but both are amazing!

I've never had "molecular gastronomy", I think it's called? – the sort of food with things like spheres of concentrated flavors – but I'd love to try it sometime.
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