I am currently in Las Vegas to speak about Schott Zwiesel wine glasses during a Sur La Table conference and am taking the opportunity to sample the culinary scene and check out the wine lists around town. INow, I have not been in Las Vegas in almost 10 years – and (in the event you have not heard) one thing I can tell you is that the dining scene on the strip has changed. Gone are the all-you-can-eat steakhouses and breakfast buffet lines. In their place, diners will find higher-than -high-end eateries with hundreds of over-priced wines. Yes, all of the big name chefs are here – Ducase, Palmer, Robuchon, Emeril, Mina, Wolfgang and more – boasting big price tags for both food and wine. Last night, I dined at Mix. Located on the 64th roof-top level of THEhotel Mandalay Bay, Mix is a fantastic restaurant created by the French culinary icon, Alain Ducasse. The room is awesome. Beige on beige interiors are simple with clean lines. Thousands of glass “bubbles” cascade down from the cieling making it seem like you just walked into a Champagne glass (Schott Zwiesel to be exact). The only color in the room – ruby red water glasses and show plates on the tables. Plus, they have a great outdoor patio with stellar night time views of the strip. We ate on the patio. While it was difficult to find a bottle under $100, the wine list was well organized and had most major wine regions represented. I selected a 2003 Pichler Gruner Veltliner from Austria ($85). The ripeness of the warm 2003 vintage was evident and filled the nose with intense lime, white pepper, citrus blossom aromas. It paired famously with the macadamia-crusted halibut and asparagus foam on my plate ($44). For dessert, the sommelier poured a glass of Champagne and brought fresh baked Madeleines that we plucked right out of the hot bakin molds and dipped into melted chocolate. Loved it. While the restuartant was not cheap -it did live up to the hipe and I would put it on the list of must-try restaurants in Las Vegas. Tonight, I am giving the famed Picasso a try in the Bellagio.
Culinary Gambling in Las Vegas:Mix
About the Author: Marianne Frantz
A Certified Wine Educator, Marianne holds a Diploma in Wine & Spirits from the Wine & Spirit Education Trust (WSET) of London, and has also earned the Advanced Sommelier qualification from the Court of Master Sommeliers. After successfully participating in an educational competition sponsored by the Wines of Australia in the spring of 2008, Marianne became an educational Ambassador for Wine Australia USA. She is also a Certified Spanish Wine Educator.