Restaurant Reviews

Picasso

January 5, 2015

Happy New Year! I hope everyone rung in the new year with loved ones and/or friends. I’m looking forward to some cool additions and tweaks I am planning for Eat & Escape in 2015. I will keep you updated!

My family decided to take a trip to Vegas for the new year and since my brother and sister aren’t quite 21, we had to choose an “all ages” appropriate event. We made reservations at Picasso in the Bellagio (it worked out great because that’s where we are staying).

The Shut-Up-and-Give-it-to-Me-Quick Version: 

Winner. (However, it was extremely pricey.)
Great food, good music and awesome view of both the Bellagio fountain and the midnight fireworks.

The I-Like-to-be-Wrapped-Up-in-All-the-Details Version:

The restaurant was very festive and well decorated, balloons filled the ceiling and each table was adorned with his and hers masks, party hats, New Years’ tiaras, poppers, blow horns and noise makers. The menu was fixed, giving you a choice of main dish and dessert. Picasso made it on Forbes’ list of “New Years’ Eve Dinners Fit for a Foodie” for a good reason. Each dish was well thought out and very different. Every course built on the previous one in both flavor and texture. The event started at 9:30 p.m. and there was a live band playing all night as well as a small dance floor.

What we ate:

  • New Year’s Eve Gala Prix Fixe meal ($575/person)

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Foie Gras au Torchon

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Warm Center of Alaskan King Crab

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Classic Opera Cake

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Amuse Bouche

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Sauteed Day Boat Scallop

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Japanese Wagyu Filet Mignon

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Thoughts?

Amuse Bouche – Stingray oysters with champagne Beurre Blanc and Caviar, Creme Parmentier with roasted almonds. The oyster was extremely tasty the sauce was subtle, but very flavorful and the shot of soup added a creamy texture that pulled all the flavors together.

Foie Gras au Torchon – Toasted brioche, Washington wild huckleberry and Port Coulis. The foie gras had a silky buttery texture that was paired deliciously with huckleberry jam and toasted bread.

Warm Center Alaskan King Crab – Celery root and curry puree, creme fraiche. The crab was a perfect texture and was balanced with the curry puree.

Sauteed Day Boat Scallop – Confit of leeks, Romesco sauce and potato tuile. The scallop was amazing; cooked to perfection, the flavor was heightened with a super-thin chip and the Romesco sauce.

Japanese Wagyu Filet Mignon – symphony of vegetables and bordelaise sauce. This was probably the best dish of the night and was definitely orgasmic! The steak was tender and super tasty. The ring of mashed potatoes added a rich contrast and the side of horseradish provided a good kick. The vegetables on top of the steak were perfectly cooked, the beet in particular was very sweet and had just the right texture.

Classic Opera Cake with caramel ice cream. I was least impressed with the desserts. My family seemed to enjoy theirs, however, I thought the Opera cake was a bit dry and not as tasty as the savory counterparts.

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