Restaurants
- Michael Uzmann added a new meal Dinner at Le Vaisseau at VAISSEAU Adrien Cachot
Beginning in Michelin rated kitchens at the age of 14 Adrien Cachot is more then just a former Top Chef finalist, and at Vaisseau he seeks to rethink the tasting menu as a surprise performance. Awarded his first Star in the 2025 guide Vaisseau is all matte black and spotlights, the focus entirely on textures and flavors with ingredients only revealed... More
Beginning in Michelin rated kitchens at the age of 14 Adrien Cachot is more then just a former Top Chef finalist, and at Vaisseau he seeks to rethink the tasting menu as a surprise performance. Awarded his first Star in the 2025 guide Vaisseau is all matte black and spotlights, the focus entirely on textures and flavors with ingredients only revealed after diners have completed their plate. Truly "anything goes," jalapeno ice cream in the cheese course or bracingly bitter coffee as part of the amuse contrasting to faultless fish and "mochi gnocchi" this is thinking persons food that takes chances and gets most of them right.
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- Michael Uzmann added a new meal Dinner at Le Gabriel Paris at Le Gabriel
Housed in La Réserve, a former 19th century mansion gilded in gold and soft leather, Le Gabriel received it's 3rd Michelin star in 2024. Toqued by Jérôme Banctel the cuisine references Brittany with international nuances, and although mostly "safe" the cookery is faultless while sauces are deep and complex. Fancy but not stuffy, lunch changes... More
Housed in La Réserve, a former 19th century mansion gilded in gold and soft leather, Le Gabriel received it's 3rd Michelin star in 2024. Toqued by Jérôme Banctel the cuisine references Brittany with international nuances, and although mostly "safe" the cookery is faultless while sauces are deep and complex. Fancy but not stuffy, lunch changes daily per Chef's inspiration with generous portions and gracious service.
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#sweet or savory
Salad or #steak
You won't be disappointed with what @helloitschefjosh is serving at @bourbonsteaklv #lasvegas
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- Michael Uzmann added a new meal Dinner at Chyna Club at Chyna Club
Tucked away at the far end of @fontainebleaulasvegas there's no better place to ring in the #yearofthehorse than @chynaclublasvegas
From the gorgeous room and exceptional service to the 10 course #pekingduck tasting menu you don't find Cantonese #food done at this level stateside too often, even... More
Tucked away at the far end of @fontainebleaulasvegas there's no better place to ring in the #yearofthehorse than @chynaclublasvegas
From the gorgeous room and exceptional service to the 10 course #pekingduck tasting menu you don't find Cantonese #food done at this level stateside too often, even in #lasvegas
Thanks to @lovelis9 for this lovely #valentinesday experience Less
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- Michael Uzmann added a new meal Dinner at Bar Boheme at Bar Bohème
Now with nine months experience @barbohemelv is exactly the sort of restaurant #lasvegas #artsdistrict needed.
Sure @jamestrees got a well deserved #jbfa nod, but have you seen the #desserts from @jyergi ⁉️
Now with nine months experience @barbohemelv is exactly the sort of restaurant #lasvegas #artsdistrict needed.
Sure @jamestrees got a well deserved #jbfa nod, but have you seen the #desserts from @jyergi ⁉️
From a faultless tarttatin with #foiegras ice cream 🍦 to the seasonal 🍐 cake served warm it's not long before this guy gets some serious accolades of his own 🏅 Less
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While my first meal at @amadorcocinafina showed a chef happy to stretch his legs in a new spot tonight's debut of the new tasting menu sees @oscarlv360 fully dialed in. From the zero waste cooking to fermentation and big flavors in clever forms this is exactly the sort of meal the folks from @michelinguide will be looking... More
While my first meal at @amadorcocinafina showed a chef happy to stretch his legs in a new spot tonight's debut of the new tasting menu sees @oscarlv360 fully dialed in. From the zero waste cooking to fermentation and big flavors in clever forms this is exactly the sort of meal the folks from @michelinguide will be looking for when they return to Vegas.
And at $135/pp you're not going to find a more innovative meal in town, or anywhere in the surrounding states including California. Less
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- Michael Uzmann added a new meal Dinner at Esther's Kitchen at Esther's Kitchen
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- Michael Uzmann added a new meal Dinner at Kol Restaurant at KOL
A work of passion from Mexican Chef Santiago Lastra KOL seeks to create traditional Mexican flavors using exclusively British seasonal ingredients. Located mere steps from the madness of Black Friday on Oxford Street the restaurant is calm around an open kitchen where 10 courses come together with bold flavors and unexpected textures. Mole without... More
A work of passion from Mexican Chef Santiago Lastra KOL seeks to create traditional Mexican flavors using exclusively British seasonal ingredients. Located mere steps from the madness of Black Friday on Oxford Street the restaurant is calm around an open kitchen where 10 courses come together with bold flavors and unexpected textures. Mole without Cacao? A tamal with Koji? Bleu Cheese Bunuelo? The signature Langoustine Taco, using juice from the head to impart acidity? All of it recognizable to those who've spent time in Mexico and presented beautifully, as may be expected given Lastra's time at Mugaritz and noma.
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- Michael Uzmann added a new meal Dinner at Core at Core by Clare Smyth
Opened by Clare Smyth shortly after I had a chance to taste her cooking at Gordon Ramsay on Royal Hospital Road CORE is every bit the 3* Restaurant as her former kitchen. Located in Notting Hill the jovial bar gives way to a comfortable dining room with impeccable and charming service. Focused on British proteins and produce, though not exclusively,... More
Opened by Clare Smyth shortly after I had a chance to taste her cooking at Gordon Ramsay on Royal Hospital Road CORE is every bit the 3* Restaurant as her former kitchen. Located in Notting Hill the jovial bar gives way to a comfortable dining room with impeccable and charming service. Focused on British proteins and produce, though not exclusively, precision takes center stage across two separate tasting menus dubbed "classic" and "seasonal."
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- Michael Uzmann added a new meal Dinner at DILL Restaurant Reykjavik at Dill
Founded in 2009 and operating in the current location since 2019 DILL sees Chef Gunnar Karl Gíslasson and team pursuing a new sort of Icelandic Cuisine. Begun downstairs before the lounge and Chef's counter each dish is meticulously created from local ingredients with a zero waste ethos while service is invariably pleasant. Awarded one star from... More
Founded in 2009 and operating in the current location since 2019 DILL sees Chef Gunnar Karl Gíslasson and team pursuing a new sort of Icelandic Cuisine. Begun downstairs before the lounge and Chef's counter each dish is meticulously created from local ingredients with a zero waste ethos while service is invariably pleasant. Awarded one star from Michelin DILL feels underrated, as dishes range from intentionally challenging to outright comforting with zero missteps or unnecessary over complications.
