Secrets from the Wynn Hotel:
Olive-Oil Urns in Bartolotta Ristorante di Mare
“Because olive oil is the foundation of Italian cooking, honoring olive oil was my inspiration for the design of Bartolotta. The first thing we did was collect these really huge examples of olive-oil urns; we found them all
over, from San Francisco to Florence to London and Rome and Paris, to Athens and a couple of smaller Greek islands. It took us a little over a year to assemble the collection, and I believe we ended up with nine heroically scaled urns, and then several smaller ones; and they’re all anywhere from 100 to 300 years old.
The three largest are located in the stairwell; the whole restaurant was centered around this grand staircase and it was quite the acrobatic feat to install them there. As we were installing the largest one it had to be tilted upside down, and when that happened, much to our surprise, a two-page letter fluttered out of it. It was written during World War II, from an Italian woman to her husband. The first page explains how much she and her children love and miss him, while the second page is an account of the household expenses and a request for money. It was like a message in a bottle for us, a lovely kismet moment; we framed the letter and still have it today.”
I was wrong; I have one more Vegas post. I forgot about these photos that I took inside the Bellagio, over at the Jean-Philippe Patisserie. This is the place with the fancy chocolate fountain. I was not able to taste any of the food (due to fullness from other meals), but they all looked fabulous. They even had a few sugar-free selections available!
Bellagio at night
Jean-Philippe Patisserie - entrance
When we decided to take a trip to Las Vegas, I knew immediately that I wanted to put a stop at Bouchon, Thomas Keller’s French bistro, at the top of my to-do list. I’ve been dreaming of The French Laundry for years — way before I started this blog, and before Ratatouille (which used his kitchen and food as inspiration) — and this would be my first chance to try any food by Thomas Keller.
Both Bouchon and the Bouchon Bakery are located in the Venetian hotel, but are in two totally different locations.
Just getting to the restaurant is an adventure in itself. Instead of being located in the main part of the hotel itself, the restaurant is actually in the middle of the Venezia Tower and I had to get permission from a security guard to take the hotel guest tower up to the correct floor.
The decor inside the restaurant is amazing; as soon as you step inside you forget you are in a hotel tower and are transported to a French bistro. Tall windows let in plenty of light, the patterned floor draws your eye, and the wood warms the room. Menus are printed on brown paper and wrapped around your napkin.
Bouchon - table settings
Daily specials are written on a couple of chalkboards – one posted near the entrance and one near the windows.
Bouchon - daily specials
Service was warm and efficient, and along with our server we had water service from someone else who I think was the sommelier (but I never asked). Continue reading
This post is more of a note for me for future trip planning than a post for you. But you get to enjoy it anyway.
I was only able to eat so much food while in Las Vegas. And I only had so much money to spend. These are the places that I had on my to-do list, but was not able to visit for various reasons.
Hot N Juicy Crawfish
Coming up next, my last Las Vegas report. Get ready for some Thomas Keller!
Many years ago, someone gave me a piece of Ferrara Pan‘s Atomic FireBall candy. They’re blazing hot cinnamon jawbreakers, and they’re incredibly hard to find here (and if you do they’re not cheap).
The first full day in Vegas, we took a quick trip to a Smart & Final store, a warehouse Costco-style store that doesn’t require a membership. Along with drinks and a giant box of granola bars, I excitedly grabbed a giant 200 count countain of Atomic FireBalls for about $13 US. It took up a huge chunk of space in my suitcase, but the case is going to last me forever.
They also had jars of Lemonheads, but I didn’t want to buy quite that much of a candy that I hadn’t tried before. Instead, at a candy store in the airport, I picked up a few different candies to nibble on while waiting for my flight home.
(Sorry about the dry hands! )
The Lemonhead was definitely sour, but I think I prefer the Japanese Nobel Super Lemon candy as that one is much more mouth puckering. Atkinson’s Peanut Butter Bar was like sucking on a piece of peanut butter if it came in a hard form. The Bit-O-Honey is a honey flavoured taffy that has teeny tiny bits of almond embedded in it. It was okay but not as good as the other two candies.
It was interesting to try some new candy (well, new to me at any rate), but I’m more than satisfied with my giant jar of Atomic FireBalls and do not regret refraining from buying large quantities of any other candy.