é by José Andrés (Las Vegas, NV)
e by Jose Andres
3708 Las Vegas Blvd S, Las Vegas, NV 89109
702.698.7000
www.ebyjoseandres.com
Fri 01/14/2011, 08:30p-12:55a
On December 15th, Las Vegas' newest mega project, the $3.9 billion Cosmopolitan, made its unceremonious debut, two years late and billions over budget. The hotel opened with no less than a dozen restaurants, the most notable of which include Bruce and Eric Bromberg's Blue Ribbon, Scott Conant's Scarpetta and D.O.C.G, David Myers' Comme Ça, The One Group's STK (because Vegas really needs more steakhouses), and two projects from José Andrés: Chinese-Mexican hybrid China Poblano and tapas joint Jaleo. Curiously missing from all the press releases, however, is "é," a "secret" restaurant-within-a-restaurant concept situated within the latter eatery. é wasn't originally planned for the Cosmo, but Andrés, ever his ebullient self, simply couldn't help but open the place after noticing some unused space at Jaleo.
Comprised solely of a single table seating up to eight lucky diners (two seatings a night), the micro-restaurant is similar to Andrés' Minibar at Café Atlántico or Saam at The Bazaar, but at the same time, quite different. Officially, é will be more "product focused," featuring cuisine that's distinctly Spanish (instead of global) in origin, but transformed using avant garde, "molecular" techniques. Helming the kitchen currently is Michael Turner, who was on the opening team at The Bazaar, and who previously worked at Minibar under Chef Katsuya Fukushima. Turner is in the process of training the staff, and é will eventually be turned over to Chefs Johannes Bernu and Edwin Robles. The service, meanwhile, is the charge of co-captains Anthony Perri and Stephanie K, while Felix Meana served his last night here as the "Director of Service," helping to open the space. Previously, Meana managed Saam, and even worked a five year stint at the famed El Bulli.
Hidden behind a discreet door, é could easily be mistaken for Jaleo's private dining room. The room is dimly-lit, eclectic, whimsical, kitschy even, lined by card catalogs and filled with trinkets and tchotchkes personally collected by Andrés himself.
The fixed menu rings in at a not-unreasonable $150, and for this outlay, diners are treated to 20 or so small courses. Wine pairings (all Spanish) by Meana are available for an addition fee, while $3000, I've read, will get you all eight seats for the entire night. Click for a larger version.
1: Frozen Sangria with Grilled Strawberries
Upon being seated, we were quickly provided a welcome "cocktail" of liquid nitrogen sangria. The sweetness of the strawberry was nicely augmented by the boozy, saccharine slush, and I appreciated the temperature contrast between the warm fruit and bracingly chill sangria. A refreshing start to the meal.
2: Beet Jewelry
A wooden jewel box presented before us revealed two "rings" of dehydrated beet (which I couldn't help but wear), dressed up with a generous sprinkling of gold dust. I expected the beet to be sweet, but instead, it was wonderfully salty, almost reminiscent of potato, with a supremely satisfying consistency as well.
3: Caramelized Pork Rinds
Pork rinds were addicting, with a creeping sweetness balanced by overarching touches of porcine savor. Texturally, they reminded me of Japanese senbei rice cracker snacks, and I could've eaten a whole bag!
4: Spanish "Clavel"
Here, the kitchen pays homage to the clavel, a type of flower indigenous to the Mediterranean region. Served in a plate molded after Chef Andrés' hands, the dish showed off an ethereal consistency (it fell apart while I was picking it up), with a tangy, slightly floral sugariness on the palate.
5: Membrillo and La Serena Cone
San León Argüeso, Jerez-Sherry, NV
Andrés is certainly fond of serving food in cones, as witnessed in this next course. Here, I liked the salty attack of the La Serena cheese, and how than led to the sweet, jammy core of membrillo (quince) paste, all while the cone provided a great crunchiness to the dish.
6: Apple "Brazo de Gitano"
San León Argüeso, Jerez-Sherry, NV
Next up was a riff on a Swiss roll or jelly roll. The dish had a light, airy consistency that was virtually melt-in-your-mouth, and I appreciated how the sweetness of the apple "sponge cake" played with the salty weight of the cheese espuma.
7a: José Taco
San León Argüeso, Jerez-Sherry, NV
A two part course followed. The "taco" consisted solely of a rectangle of jamón ibérico de bellota topped with a dollop of sustainable Riofrío caviar. I eagerly rolled up the ham, and appreciated how its rich, savory taste was accented by the sharp salty tang of the sturgeon roe.
7b: Artichoke with Caviar
San León Argüeso, Jerez-Sherry, NV
The fried artichoke and caviar combo--with soft cooked quail egg--was even better. I loved the vegetable's texture, and how its mild flavor perfectly balanced the brine of the caviar.
8: Bocata de "Calamares"
Gran Reserva La Ticota, Cava, 2006
Inspired by the beach food that Chef Andrés consumed as a youngster, you could almost think of this as his take on a lobster roll! Comprised of brioche, fried uni, aioli, cucumber, and scallion, the roll was delectable, demonstrating a great bit of uni brine deftly complemented by the light, vegetal zest of its accompaniments.
9: Ajo Blanco
Gran Reserva La Ticota, Cava, 2006
Ajoblanco is a cold Spanish soup made primarily of bread, almonds, olive oil, and garlic. What we had here was a sort of deconstructed version of the dish, served with a marcona almond liquid made sans cream. The resultant commixture featured an overarching nuttiness, balanced by the vegetal zest of the granita as well as a touch of heady sweetness.
10: Smoky Oysters in Escabeche
Gran Reserva La Ticota, Cava, 2006
Raw oysters were exposed to orangewood smoke from a PolyScience Smoking Gun, and arrived encased in spherifications of their own juices, accompanied by pearl onion confit and topped with a toasted honey air. The brine of the bivalves were faithfully and forcefully presented here, growing and lingering on the palate, where their flavor was joined by sweet smoke from the orangewood, yet countervailed by the bitter tang of onion.
11: Cigala with Roses
Mengoba, Bierzo, 2008
Here was langoustine tail, served with a sauce made from the lobster's head, as well as sauce Américaine, with three dollops of rose foam. The brine of the cigala--sharp and unabashedly salty--was deftly presented here, augmented by the duet of sauces and nicely countered by the floral flavor of the rose.
12: Catch of the Day
Mengoba, Bierzo, 2008
The Catch of the Day turned out to be a charcoal-roasted turbot, garnished with fermented black garlic, charred scallion dressing, and citrus pearls. I appreciated the fish's delicate texture and briny, salty flavor, nicely balanced by the sourness of the citrus. Quite good.
13: Whole Lobe of Foie Gras Baked in Salt
A Torno Dos Pasas, Ribeiro, 2008
The salt-baked foie gras was one of the night's most anticipated courses, and managed to be one of the strongest preparations of hot foie gras that I'd ever had. The flavor of the liver was pure, unadulterated, beautifully restrained and unimaginably delicate. To this, the orange juice added just a hint of sweetness, while the finish was teeming with an unabashed saltiness. Excellent.
14: Secreto of Ibérico Pork
A Torno Dos Pasas, Ribeiro, 2008
Our final savory course brought a verifiable rarity, the secreto of pork, a highly-marbled cut from behind the pig's shoulder blade. The meat was served with chanterelle and black truffle, and showed off a wonderful pork-y goodness and creeping saltiness, deftly complemented by the earthiness of its fungal accoutrements. The only issue was that one of the slices was a bit tough.
15: Orange Pith Purée with La Serena
Our dessert course consisted of a quenelle of La Serena over concentric spirals of orange purée, with basil, toasted candied pumpkin seed, and pumpkin oil. I enjoyed the deft interplay between the salty cheese and citrus overtones of the dish, while the basil added a lovely peppery tinge to the fray.
The evening's wines.
16: Frozen Apricot Coulant
Alvear Pedro Ximénez, Montilla-Moriles, 1927 Solera
We're all familiar with Michel Bras' famed chocolate coulant, so it was great to see an apricot variation of the dish. Instead of a cake with molten chocolate inside, we have a frozen apricot timbale, filled with a cool apricot liquid. I loved the dessert's bright, true presentation of apricot flavor, beautifully balanced by the creaminess of yogurt.
17: Apples & Red Wine "Fredy Giradet"
Alvear Pedro Ximénez, Montilla-Moriles, 1927 Solera
Here, we pay reverence to famed Swiss chef Fredy Giradet, who, ironically, is now a vocal opponent of so-called molecular gastronomy. The dessert consisted of vanilla ice cream, glazed apple, and apple spherification. I really liked the pure, unadulterated flavor of vanilla in the ice cream, as well as how that played with the sweet spice of the two forms of apple.
18: 25 Second Bizcocho
Alvear Pedro Ximénez, Montilla-Moriles, 1927 Solera
Bizcocho refers to a type of flaky pastry common in Latin America. é's version was cooked for 25 seconds in a microwave, hence the name, and I loved the cake's light, airy body and subtle yogurt and citrus flavors. Similar to the aerated brioche used by Michael Voltaggio.
A double espresso to close out the meal.
19: Chocolates
Alvear Pedro Ximénez, Montilla-Moriles, 1927 Solera
We ended with a saffron milk chocolate with saffron cream, as well as a sesame and chocolate air with Maldon sea salt.
é featured a dedicated staff of seven: Felix Meana, Michael Turner, Anthony Perri, Johannes Bernu, Stephanie K, Edwin Robles, and a chef who unfortunately I didn't get the name of.
I came here with some high expectations, but é did not disappoint. It was an unforgettable experience, a showcase of classic Spanish cuisine, reinterpreted through Andrés' avant garde culinary lens. é is easily one of the top dining destinations in the City, and should be at the top of every foodie's list for Las Vegas. Seriously, get in while you still can.
After our meal at é, we couldn't help but linger around at Jaleo for a bit. Note that the restaurant is noticeably larger and more ambitious than the original Washington DC location.
Jaleo's menu, very similar to what I've seen before at the restaurant. Click for larger versions.
Croquetas de jamón Ibérico [$10.00] | Traditional fritters with Ibérico ham
Some ham fritters to begin. A nice blend of flavors from the croquettes' creamy filling and salty jamón, all encased in a crispy fried shell.
Arroz a banda con bogavante [$28.00] | Literally meaning 'rice apart from lobster,' made with lobster and cuttlefish
I'm told that Jaleo features the country's first wood-fired paella station, a cylindrical monstrosity constructed at a cost of an amazing $1 million. Certainly though, it turned out arguably the best paella I've ever had, with the heady, ocean-y flavors of the seafood beautifully presented, yet grounded by the heavy, hearty rice. And let's not forget the tableside presentation of the massive paella pan--quite an impressive sight to behold!
And now, the dessert menu. Click for larger versions.
Flan al estilo tradicional de mamá Marisa con espuma de crema Catalana [$9.00] | A classic Spanish custard with 'espuma' of Catalan cream and oranges
Flan was delish, showing off a sweet, rich, dense character adroitly counterbalanced by the tangy espuma and orange sorbet. The overall effect was reminiscent of an orange Creamsicle!
Helado de aceite de olive con citricos texturados [$9.00] | Olive oil ice cream with grapefruit
This was our server's favorite dessert, and I can see why. The olive oil ice cream had just the right amount of savoriness to it, not overwhelming, and fabulously moderated by the grapefruit suprêmes and granité.
3708 Las Vegas Blvd S, Las Vegas, NV 89109
702.698.7000
www.ebyjoseandres.com
Fri 01/14/2011, 08:30p-12:55a
On December 15th, Las Vegas' newest mega project, the $3.9 billion Cosmopolitan, made its unceremonious debut, two years late and billions over budget. The hotel opened with no less than a dozen restaurants, the most notable of which include Bruce and Eric Bromberg's Blue Ribbon, Scott Conant's Scarpetta and D.O.C.G, David Myers' Comme Ça, The One Group's STK (because Vegas really needs more steakhouses), and two projects from José Andrés: Chinese-Mexican hybrid China Poblano and tapas joint Jaleo. Curiously missing from all the press releases, however, is "é," a "secret" restaurant-within-a-restaurant concept situated within the latter eatery. é wasn't originally planned for the Cosmo, but Andrés, ever his ebullient self, simply couldn't help but open the place after noticing some unused space at Jaleo.
Comprised solely of a single table seating up to eight lucky diners (two seatings a night), the micro-restaurant is similar to Andrés' Minibar at Café Atlántico or Saam at The Bazaar, but at the same time, quite different. Officially, é will be more "product focused," featuring cuisine that's distinctly Spanish (instead of global) in origin, but transformed using avant garde, "molecular" techniques. Helming the kitchen currently is Michael Turner, who was on the opening team at The Bazaar, and who previously worked at Minibar under Chef Katsuya Fukushima. Turner is in the process of training the staff, and é will eventually be turned over to Chefs Johannes Bernu and Edwin Robles. The service, meanwhile, is the charge of co-captains Anthony Perri and Stephanie K, while Felix Meana served his last night here as the "Director of Service," helping to open the space. Previously, Meana managed Saam, and even worked a five year stint at the famed El Bulli.
Hidden behind a discreet door, é could easily be mistaken for Jaleo's private dining room. The room is dimly-lit, eclectic, whimsical, kitschy even, lined by card catalogs and filled with trinkets and tchotchkes personally collected by Andrés himself.
The fixed menu rings in at a not-unreasonable $150, and for this outlay, diners are treated to 20 or so small courses. Wine pairings (all Spanish) by Meana are available for an addition fee, while $3000, I've read, will get you all eight seats for the entire night. Click for a larger version.
1: Frozen Sangria with Grilled Strawberries
Upon being seated, we were quickly provided a welcome "cocktail" of liquid nitrogen sangria. The sweetness of the strawberry was nicely augmented by the boozy, saccharine slush, and I appreciated the temperature contrast between the warm fruit and bracingly chill sangria. A refreshing start to the meal.
2: Beet Jewelry
A wooden jewel box presented before us revealed two "rings" of dehydrated beet (which I couldn't help but wear), dressed up with a generous sprinkling of gold dust. I expected the beet to be sweet, but instead, it was wonderfully salty, almost reminiscent of potato, with a supremely satisfying consistency as well.
3: Caramelized Pork Rinds
Pork rinds were addicting, with a creeping sweetness balanced by overarching touches of porcine savor. Texturally, they reminded me of Japanese senbei rice cracker snacks, and I could've eaten a whole bag!
4: Spanish "Clavel"
Here, the kitchen pays homage to the clavel, a type of flower indigenous to the Mediterranean region. Served in a plate molded after Chef Andrés' hands, the dish showed off an ethereal consistency (it fell apart while I was picking it up), with a tangy, slightly floral sugariness on the palate.
5: Membrillo and La Serena Cone
San León Argüeso, Jerez-Sherry, NV
Andrés is certainly fond of serving food in cones, as witnessed in this next course. Here, I liked the salty attack of the La Serena cheese, and how than led to the sweet, jammy core of membrillo (quince) paste, all while the cone provided a great crunchiness to the dish.
6: Apple "Brazo de Gitano"
San León Argüeso, Jerez-Sherry, NV
Next up was a riff on a Swiss roll or jelly roll. The dish had a light, airy consistency that was virtually melt-in-your-mouth, and I appreciated how the sweetness of the apple "sponge cake" played with the salty weight of the cheese espuma.
7a: José Taco
San León Argüeso, Jerez-Sherry, NV
A two part course followed. The "taco" consisted solely of a rectangle of jamón ibérico de bellota topped with a dollop of sustainable Riofrío caviar. I eagerly rolled up the ham, and appreciated how its rich, savory taste was accented by the sharp salty tang of the sturgeon roe.
7b: Artichoke with Caviar
San León Argüeso, Jerez-Sherry, NV
The fried artichoke and caviar combo--with soft cooked quail egg--was even better. I loved the vegetable's texture, and how its mild flavor perfectly balanced the brine of the caviar.
8: Bocata de "Calamares"
Gran Reserva La Ticota, Cava, 2006
Inspired by the beach food that Chef Andrés consumed as a youngster, you could almost think of this as his take on a lobster roll! Comprised of brioche, fried uni, aioli, cucumber, and scallion, the roll was delectable, demonstrating a great bit of uni brine deftly complemented by the light, vegetal zest of its accompaniments.
9: Ajo Blanco
Gran Reserva La Ticota, Cava, 2006
Ajoblanco is a cold Spanish soup made primarily of bread, almonds, olive oil, and garlic. What we had here was a sort of deconstructed version of the dish, served with a marcona almond liquid made sans cream. The resultant commixture featured an overarching nuttiness, balanced by the vegetal zest of the granita as well as a touch of heady sweetness.
10: Smoky Oysters in Escabeche
Gran Reserva La Ticota, Cava, 2006
Raw oysters were exposed to orangewood smoke from a PolyScience Smoking Gun, and arrived encased in spherifications of their own juices, accompanied by pearl onion confit and topped with a toasted honey air. The brine of the bivalves were faithfully and forcefully presented here, growing and lingering on the palate, where their flavor was joined by sweet smoke from the orangewood, yet countervailed by the bitter tang of onion.
11: Cigala with Roses
Mengoba, Bierzo, 2008
Here was langoustine tail, served with a sauce made from the lobster's head, as well as sauce Américaine, with three dollops of rose foam. The brine of the cigala--sharp and unabashedly salty--was deftly presented here, augmented by the duet of sauces and nicely countered by the floral flavor of the rose.
12: Catch of the Day
Mengoba, Bierzo, 2008
The Catch of the Day turned out to be a charcoal-roasted turbot, garnished with fermented black garlic, charred scallion dressing, and citrus pearls. I appreciated the fish's delicate texture and briny, salty flavor, nicely balanced by the sourness of the citrus. Quite good.
13: Whole Lobe of Foie Gras Baked in Salt
A Torno Dos Pasas, Ribeiro, 2008
The salt-baked foie gras was one of the night's most anticipated courses, and managed to be one of the strongest preparations of hot foie gras that I'd ever had. The flavor of the liver was pure, unadulterated, beautifully restrained and unimaginably delicate. To this, the orange juice added just a hint of sweetness, while the finish was teeming with an unabashed saltiness. Excellent.
14: Secreto of Ibérico Pork
A Torno Dos Pasas, Ribeiro, 2008
Our final savory course brought a verifiable rarity, the secreto of pork, a highly-marbled cut from behind the pig's shoulder blade. The meat was served with chanterelle and black truffle, and showed off a wonderful pork-y goodness and creeping saltiness, deftly complemented by the earthiness of its fungal accoutrements. The only issue was that one of the slices was a bit tough.
15: Orange Pith Purée with La Serena
Our dessert course consisted of a quenelle of La Serena over concentric spirals of orange purée, with basil, toasted candied pumpkin seed, and pumpkin oil. I enjoyed the deft interplay between the salty cheese and citrus overtones of the dish, while the basil added a lovely peppery tinge to the fray.
The evening's wines.
16: Frozen Apricot Coulant
Alvear Pedro Ximénez, Montilla-Moriles, 1927 Solera
We're all familiar with Michel Bras' famed chocolate coulant, so it was great to see an apricot variation of the dish. Instead of a cake with molten chocolate inside, we have a frozen apricot timbale, filled with a cool apricot liquid. I loved the dessert's bright, true presentation of apricot flavor, beautifully balanced by the creaminess of yogurt.
17: Apples & Red Wine "Fredy Giradet"
Alvear Pedro Ximénez, Montilla-Moriles, 1927 Solera
Here, we pay reverence to famed Swiss chef Fredy Giradet, who, ironically, is now a vocal opponent of so-called molecular gastronomy. The dessert consisted of vanilla ice cream, glazed apple, and apple spherification. I really liked the pure, unadulterated flavor of vanilla in the ice cream, as well as how that played with the sweet spice of the two forms of apple.
18: 25 Second Bizcocho
Alvear Pedro Ximénez, Montilla-Moriles, 1927 Solera
Bizcocho refers to a type of flaky pastry common in Latin America. é's version was cooked for 25 seconds in a microwave, hence the name, and I loved the cake's light, airy body and subtle yogurt and citrus flavors. Similar to the aerated brioche used by Michael Voltaggio.
A double espresso to close out the meal.
19: Chocolates
Alvear Pedro Ximénez, Montilla-Moriles, 1927 Solera
We ended with a saffron milk chocolate with saffron cream, as well as a sesame and chocolate air with Maldon sea salt.
é featured a dedicated staff of seven: Felix Meana, Michael Turner, Anthony Perri, Johannes Bernu, Stephanie K, Edwin Robles, and a chef who unfortunately I didn't get the name of.
I came here with some high expectations, but é did not disappoint. It was an unforgettable experience, a showcase of classic Spanish cuisine, reinterpreted through Andrés' avant garde culinary lens. é is easily one of the top dining destinations in the City, and should be at the top of every foodie's list for Las Vegas. Seriously, get in while you still can.
After our meal at é, we couldn't help but linger around at Jaleo for a bit. Note that the restaurant is noticeably larger and more ambitious than the original Washington DC location.
Jaleo's menu, very similar to what I've seen before at the restaurant. Click for larger versions.
Croquetas de jamón Ibérico [$10.00] | Traditional fritters with Ibérico ham
Some ham fritters to begin. A nice blend of flavors from the croquettes' creamy filling and salty jamón, all encased in a crispy fried shell.
Arroz a banda con bogavante [$28.00] | Literally meaning 'rice apart from lobster,' made with lobster and cuttlefish
I'm told that Jaleo features the country's first wood-fired paella station, a cylindrical monstrosity constructed at a cost of an amazing $1 million. Certainly though, it turned out arguably the best paella I've ever had, with the heady, ocean-y flavors of the seafood beautifully presented, yet grounded by the heavy, hearty rice. And let's not forget the tableside presentation of the massive paella pan--quite an impressive sight to behold!
And now, the dessert menu. Click for larger versions.
Flan al estilo tradicional de mamá Marisa con espuma de crema Catalana [$9.00] | A classic Spanish custard with 'espuma' of Catalan cream and oranges
Flan was delish, showing off a sweet, rich, dense character adroitly counterbalanced by the tangy espuma and orange sorbet. The overall effect was reminiscent of an orange Creamsicle!
Helado de aceite de olive con citricos texturados [$9.00] | Olive oil ice cream with grapefruit
This was our server's favorite dessert, and I can see why. The olive oil ice cream had just the right amount of savoriness to it, not overwhelming, and fabulously moderated by the grapefruit suprêmes and granité.
posted by kevinEats at
8:30 PM
44 Comments:
Ah fun times. I might drop by here in March when I'm in Vegas.
That paella pan looks huge! Was that just for two??
What an incredibly special meal. I am a huge fan of Bazaar, and have been looking for a replacement in Vegas for the late, great Bar Charlie. This might just be my new fave! Thanks for the totally mouthwatering pics!
Amazing Kevin. What a coup to get this full review so soon. No one eats like you. You did every course and then added paella and more deseerts at Jaleo afterwards. You are now beyond a ravenous foodie, you are an insatiable one. Kudos.
The presentation, the quality, the innovation... its all there. It used to be that one would go to Vegas, & eat well but leave time for a Cirque Du Soleil show or something like that. Now, at E , the show & the meal are one. A show after would be a let down. And now it would a bargain night not to have to buy tickets too.
I also think having Felix Meana there to assure that everything was on point made a difference. I hope that when I go it will be as well executed. Great job on the photos and description. How did you turn it around so quickly?
OMG how luxurious! I want to check this place out now! How did you find out about it?
that looks awesome
I am so jealous of that meal. Certainly looks more innovative than Saam (which is only a little ratcheted up from Bazaar). More like Minibar for sure.
I finally got around to posting another of my Spanish Molecular meals, at Ferren Adria's place in Madrid ( http://all-things-andy-gavin.com/2011/01/16/food-as-art-la-terraza/ ), but É looks even more my taste, very playful and Jose Andres to the hilt.
I had a reservation at El Buli in July 2004, but had to miss it because of work (Jak & Daxter 3 went alpha the same weekend), and I'm still pissed at myself.
Kevin I am glad you are in Vegas as we need some fresh reviews. Before I begin perhaps you could make a quick stop at FUKUburger (.com) and adlibbing on your theme with Asians and food blogs perhaps you could post on smoking hot Asian women who work food trucks, at Fukuburger they are aplenty…just a thought. Kevin, I am very excited to go to “e” but I have a question. First, of the wines provided three of the five retail for under $15 and the Cava runs about $30 (a $30 Cava- lipstick on a pig perhaps) the fifth is an obscure Ribeiro that looks like it is made by one of Anders friends son’s and has had mixed reviews. The wine from Bierzo is $13 bucks ( I have never had a Bierzo that cheap). I went to a tasting recently at Picasso’s and Robert Smith (the sommelier) served a Bierzo with the tasting that was retailed at $40 (which I find thoughtful for the quality of food presented). SO my question is - what is it with these Chef’s who create a super cool foodie environment and then kill it by doing wine on the cheap? Is it an issue with you or with thoughts of hotties at Fukuburger you just don’t care?
gorgeous pics! and i think i would've tried on the beet rings too. the foie gras sounded a-ma-zing. funny that you got mas comida after your 20-course meal...did you get In & Out for meal #3? ;-D
Speaking of "secret" food places, there's another one called the Pizza Place. It's a tiny NY-style pizza counter... down an unmarked hallway.
Anyway, I'm glad to hear the food at é is good. Vegas has so many fine dining restaurants, what would be your top pick: é, Joël Robuchon, or Restaurant Guy Savoy?
Hi Kevin - Awesome review! Had a feeling that you would be one of the first to go here and I've been secretly stalking your blog waiting for a review of this place!! =)
Do you think doing the early seating at "e" followed by a kaiseki meal at Raku later the same evening is do able in terms of the amount of food that is consumed?
Due to the limited time I'm in Vegas, I'd like to do both but am not sure about the amount food on the "e" menu. I would skip Raku if I'm going to be stuff after "e" (in the way that one is stuff after a meal at the French Laundry) since I wouldn't be able to enjoy or appreciate the food at Raku.
Thanks!
Kevin - great review of this eatery! I'm local to Vegas, and have never heard of it. How did you manage to be selected to partake in this dining experience?
hey kevin. its rebecca (the asian hostess from test kitchen). i was wondering if you and ryan would be interested in coming to check out this new bbq restaurant in koreatown. its westernized bbq techniques used on korean marinated meat. so he smokes all his meat with wood. the owner will be more than happy to discount ur meal. please let me know. email me at rebeccalim27@gmail.com
Where else did you guys eat in Vegas on this trip?
Darin: Definitely stop by if you can. That paella pan was freaking ginormous. It was actually for eight. ;)
Sarah: Consider yourself fortunate to have tasted Bar Charlie during its brief tenure in Vegas. It was a great place--I was sorry to see it shutter.
Evan: You hit the nail on the head. This isn't just a meal; it's dinner and a show. Felix Meana and Chef Michael Turner are both out the door, so hopefully the place can still maintain the same high level of execution post departure. As for how I turned the post around so quickly, it's called dedication. ;)
Marian: I actually heard about it on Eater LA. Do put é at the top of your Vegas list.
Teddy: It tasted pretty awesome, too.
Andy: I agree. It's been a while since I've been to Saam, but this looks like it just might be a notch above. Your post on La Terraza was awesome; we need more food like that here in the States!
Bryan: LA has a lock on food trucks at the moment, so I don't think I'll need to go all the way to Vegas to get my fill--we even have ones with hot Asian women as well. Maybe I'll make a late night stop sometime if the mood strikes me. As for the wine, I would say try to focus on taste and appropriateness of the wine, not cost.
Jane: Funny, we were actually talking about going to In-n-out the next day. I actually had a photo of me wearing the beet ring, but I decided not to post it.
Ann: Is the Pizza Place at Cosmo affiliated with the one at Wynn? As for the top pick, I'm still tempted to say Robuchon (16 course, natch).
LT: Yes, if you have a decently large appetite, I do think Raku is a real possibility. We were actually thinking of doing the two back-to-back. However, I feel that Raku warrants its own, dedicated night.
Brad: I just emailed and called the restaurant, and was able to get it. However, I may not be the typical case, since I have quite a bit of experience with Jose Andres and his restaurants.
Rebecca: Which place are we talking about? Can you email me about this?
Anon: Just Alex. Alex actually closed on the 15th, which is what brought about the whole trip in the first place.
ok. im sold. how does it compare to saam?
Kevin- Fukuburger is not to be missed even if we have a differing view of what a hot Asian woman is…Raku- been there four times, three times with several of Robuchon’s home boys…Raku has clearly jumped the shark…last time I was there the employees were actually semi-pleasant but the place was half full and there was a rather large woman sitting at the counter who clearly was a member of the Lumpen social class attempting to ply her trade- did I mention “jumped the shark….”…Kevin-your comment about the focusing on the wine not the cost becomes an interesting intellectual task when you pay $250 for a tasting (which as of today is what “e” charges ) and two thirds of the wine consumed was bought for $6 or less a bottle. Perhaps a little variation of one of Heisenberg’s principles will get us past this most limiting wine/food issue. Then again…
Actually, the pizza place is called, "Pizzeria." I don't think it's affiliated.
Seeing that $1 million paella station would be worth the trip. While living in Latin America Bizcocho translates to biscuit or biscotti.
Cynthia: I think I actually preferred it to Saam.
Bryan: Hmm...interesting comment about Raku, as the place seems to garner universal praise from seemingly everyone else. What are your thoughts on the famed Lotus of Siam then? In any case, doesn't the $250 at é include tax, tip, and tipple? So how are you applying the Heisenberg uncertainty principle here? It's not possible to simultaneously determine both the cost and appropriateness of wine in a meal with a great deal of certainty.
Ann: Yes you're right, here it is.
svnty3stingray: I have my doubts though that it really cost $1 million!
Great write-up. How did you get around the photo ban? I have a reservation in two weeks and was disappointed to note a "no photography" mention in the reservation form.
Joseph, I wasn't aware of any photography ban until now. I would try to take photos sans flash and see if they're ok with that. Or maybe ask them how come I was able to snap away. ;)
We were just there on last saturday and everything was really excellent! Edwin is now the chef and was really great speaking and explaining anything you wanted to know.crazy amazing time! as far as the cameras you can use them without flash but the just don't want you to be distracted from the show taking pictures and notes.
by the way,,me and my wife went because of your review. while dining another guest mentioned that your review was the reason he went. we were #347 & #348.
It's great to hear that Edwin is doing well now that Michael's left! Thanks for the clarification about photography too. I wonder how many other people have gone because of this post? I was #51 if I recall correctly.
Hey Kevin,
I was looking on their website for the 8 seats for $3000. We're having a bachelor party at the end of the month and that seems like a good idea. I didn't see any mention of it.
Did they say the menu would be different (considering it's almost 3x the price of just sitting there yourself)
Charlie, I only saw mention of the $3000 deal when the restaurant first debuted. I'd contact them to see if the option is still available. I really hope that they'd do something special for you.
At at e on Wednesday. Our reservation said "no photos" also. Anthony mentioned it when we came in, saying that photography without flash is okay but Chef would prefer that you enjoy your meal. He followed it with, "Does anyone read Kevin Eats? He has photos of the meal, so enjoy yourself. Chef says you can find plenty of photos online."
Ha! That's great Ed. So did you end up taking photos?
Hey Kevin,
I finally booked a reservation for August. I figured dining here would complete the trifecta of Jose Andres hidden treasures (Saam, miniBar and é). Can't wait!
BTW - I moved my blog to another URL.
Ah, that reminds me, I still need to do Minibar. :p
Good to see that you're back in action though!
Following in your footsteps, our own E dinner followed by a second dinner at Jaleo.
Good to see that they're changing up the food a bit at é. Interesting that Andrés himself was there--did you get to probe him more about photography? You know they banned it originally at Bazaar?
I just ate at Saam again (review coming in a few days) last Sat too. I've used my big flash about 6-8 times at Bazaar and Saam without comment. BTW, I thought E was slightly better, certainly the smaller format was more engaging.
I suspect that Jose is just an older guy (mid 50s?) and thinks the whole photos, cell phones, tweeting, blogging thing is a bit distracting to his art. But he does use Twitter :-)
He is an older guy, but so are a lot of the other notable chefs of our era, and it hasn't stopped the others from embracing technology and social media!
I think I prefer é to Saam as well, but I do need to revisit the latter.
I just posted my second Saam review too. Format is certainly better at E. Food was pretty close, with the edge to E. It's hard to tell though if that wasn't because many of the Saam dishes I've had several times. Novelty always helps.
Saam still looks like its going strong, though they do need to change up the menu more often. I see dishes on there that I got on my last meal, two and a half years ago.
$180 for water is quite an accomplishment. Beats my $160 at Urasawa, but that was for 10 people. :P
Yeah, they really need to stop that water scam. Maybe just have a flat rate of $10 a person or something. It's just offensive. Yeah bottled is better than tap, but not $180 better! And they don't even warn you. Like at Georgio Baldi's where they don't tell you the lobster special is $105 unless you specifically inquire.
I'd be OK with the $10 flat per person charge for water. What I really prefer, though, is when restaurants give free filtered, sparkling water.
Speaking of unpleasant surprises, how about that $100 per scoop truffle ice cream at Bar Masa/Shaboo?
Great post! Im a huge fan of chef Andres, not just as a chef, but as a person. He has an amazing and infectious spirit that really comes across in his many restaurants. I have never eaten his food, as i simply cannot afford it, but it is a dream of mine.
Chris, I've met Chef Andres in person, and he is indeed quite the character--super passionate about Spanish cooking!
As for affording his food, you don't need to hit up the likes of é right from the get-go. Go with a group of people to Jaleo; it should be within reach.
Jose Andres has quite a lot of affordable options. Even The Bazzar is actually pretty reasonable if you order carefully. Just get the dishes that everyone shares and avoid the individual bite sized items like the Philly Cheesesteak (which is bite sized at $7). Most of the regular dishes are like $9-12 and easily serve 4-5 people. Also be careful with the signature cocktails as they are labor intensive (and hence expensive). But you could certainly have a great meal there for $40 a person with care.
It would take the *utmost* care at The Bazaar to get out of there for under $40, unless you have the appetite of a mouse!
Going in 3 weeks!
Nice Chris. Be sure to let us know how it turns out.
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