The restaurant itself is hip but also very inviting. Neutral colors, low lighting, and plush seats envelope you in style and comfort. Warm “San Francisco” sourdough bread is brought to your table to start you off, served with a selection of organic butters. As the butter melts into the hot, perfectly chewy roll–the ultimate comfort food–you know just how much you’re going to be cared for. 

The menu boasts a number of tantalizing starters and appetizers, such as Cheese Fondue with the restaurant’s signature sourdough bread, or an equally tempting and enormous Shellfish Platter. We chose the Charcuterie Board, featuring delectable smoke meats and sausage, tangy cheeses, and incredibly mouth-watering marinated olives. Served with warm foccacia bread and a selection of mustards, this starter was perfectly satisfying. The whole grain and lavender mustards were particularly noteworthy–I could have eaten them up with a spoon. 

Our selections for the main course are certainly worth writing home about! My dining companion had the famous “Michael’s Lobster Pot Pie.” And yes, it is as rich and decadent as it sounds. The pie features a Two Pound Maine Lobster, Fingerling Potatoes, Seasonal Vegetables and a rich Brandy Cream sauce. Presentation is part of the fun: Our server arrived at our table with a large pot fit with a pastry “lid” atop a wheeled cart. The tender, golden crust was cut from the pot and placed on the dinner plate. The pie “filling” was then ladled in generous spoonfuls over the crust: heaps of sweet lobster meat, tender potatoes, and beautiful vegetables, all artfully presented. It is a monster of a course, but absolutely fantastic in every aspect! 

For myself, I chose the Crispy Skin Japanese Snapper served over Butternut Squash Risotto, Chanterelle Mushrooms, and a Red Wine Butter Sauce. The flavors were so wonderful and complementary! I especially enjoyed the contrast of the salty, crispy snapper skin with the sweet, creamy butternut squash risotto. Based on the attention to detail and flavor in the dishes we ordered, you surely cannot go wrong with any of the entrees. And there are many offerings to tempt you (including non-seafood options), from seasonal tasting menus, to courses like  Suckling Pig with Perigord Truffles, Red Snapper  with Cauliflower puree, and a twist on comfort food: Whole-Fried Chicken For Two Truffle Mac N’ Cheese and Onion Jus.

Lest I forget, our meals were accompanied by a sampling of creamy mashed potatoes in various flavors: sour cream and chive, curry, mustard, horseradish, and classic. Served “family style,” this  “side” was an unanticipated delight. I personally loved the exotic curry flavor and hot horseradish, while my dinner companion’s top choice was the sour cream and chive. Truly, there’s something for everyone here!

Nobhill features a good wine list, with plenty of tantalizing white wines to whet your seafood-inspired palette. There are choice reds, to be sure, but I feel you can never go wrong with a crisp, French Chardonnay, with that distinctive mineral undertone. Perfection!

How did we manage to have dessert, you ask? How could we not, I say, based on the calibre of the rest of our meal! I was delighted to find a twist on my favorite, crème brulee; the Cinammon Spiced Creme Brulee with Crisp Brown Sugar wafer combined the rich creaminess of crème brulee with my favorite spice. My chocolate-fiend companion enjoyed every bit of the decadent Valhrona Chocolate Soufflé with Milk Chocolate-Espresso Ice Cream.

Service was flawless. Our server was knowledgeable, friendly, helpful and attentive and kept the evening relaxing and laid back.

We recommend dining at Nobhill and will make it a priority to return there on our next Vegas trip.

Overall Dining Experience
We give Nobhill Five Stars - Outstanding!

For more information or to make reservations, visit www.mgmgrand.com or call (702) 891-7337.

In order to sample a wide variety of dishes about which we’d heard so many rave reviews, we ordered the 5-course Menu Sampling ($65 per person) and were basically blown away at each stage. The flavors were so vivid and appealing, and the presentation absolutely extraordinary!

To begin, we had the “Soup and Sandwich” appetizer. The smooth soup consisted of chilled vine ripened red and yellow tomatoes and was creatively presented in a martini glass, which we were told to boldly sip from if we wished. The soup was accompanied by a thin slice of fried parmesan meant for dipping. The flavor of the soup, as well as the parmesan strip, was simply wonderful. It paired perfectly with the other creations of this appertizer, namely a mouth-watering, tiny grilled sandwich stuffed with kalua pork and truflles. The soup and sandwich also came with three delicate pieces of Nori Wrapped Tempura Ahi served with a delightful Tomato Ginger Relish. This was just the start, and we were already won over.

The next course was the much talked about Ginger Crusted Onaga with Miso Sesame Vinaigrette, and Shiitake Enoki Mushroom Corn. This was very good, although not our favorite dish of the evening. However, many native Hawaiins we spoke with about Alan Wong’s absolutely raved about the Onaga. We found ourselves in raptures over  the next course, Pan Roasted Day Boat Scallops with Sauteed Spinach and Mushroom, with a Truffled Foie Gras Coulis. With every bite, you were keenly aware of the freshness and quality of the ingredients. And what a decadent combination!

Just when you thought the menu could not possibly surpass itself, The Red Wine Braised Short Rib with Sauteed Mushrooms and Macaire Potatoes was served. The meat, kalua pig, was prepared to absolute perfection. It was a most tender morsel that melted in the mouth, infused with the red wine sauce and bursting with its own rich flavor.

As you read, you’re likely thinking – what wine on earth do you pair with this variety of dishes and flavors? We couldn’t think of the perfect partner, so we just chose a great wine for its own sake -  a rich, deep-colored, and very impressive 2001 Shirvington. It was fantastic and did in fact complement our meal to our satisfaction.

All things must come to an end, but Alan Wong knows how to do this with panache as well. For dessert, we sampled the rightfully famous Chocolate “Crunch Bars”, made of layers of Macadamia Nut Crunch and Bittersweet Chocolate Mousse. Also, a mouthwatering, rich and creamy Lilikoi (Passionfruit) Cheesecake graced our dessert plate. We paired our desserts with cups of 100% Kona Coffee, and may just move to Hawaii for the java. Served in individual French presses, this coffee was paradisiacal.

The Sampling Menu allowed us to taste a variety of his creations, but it also demonstrated that there is little if anything that this chef can’t do. No matter what you choose to eat, your visit to Alan Wong’s is sure to be a memorable one.

Now, a few important notes on logistics: First, reservations are highly recommended. Though we were seated at our reservation time, we have heard from reliable sources that a considerable wait (half hour) may even be experienced even with reservations. If this happens to you, BE PATIENT. It’s worth it! For reservations or for more information, call 808-949-2526.

Second, Alan Wong’s is located on the third floor of a small building on South King street. Parking is tight in Honolulu in general, and the myriad of one-way streets are a challenge to navigate. You may consider taking a cab, or making use of the valet parking for the parkade below the building.

However you get there, get there! An awesome experience.

Overall Dining Experience
We give Alan Wong’s Five Stars – Outstanding!

Alan Wong’s is located at 1857 S.King St., Third Floor, Honolulu, Hawaii. For reservations or for more information, call 808-949-2526 or visit www.alanwongs.com

Besides the show stealing artwork, the restaurant offers other charms. For instance, the ceiling in the entrance hall is comprised of an intriguing arrangement of overturned pottery jars. The dining area is a large, spacious room jutting out into several private alcoves. Massive, colorful floral arrangements adorn the center of the dining room while elegant arrangements of cut roses were to be found on every
table. The outside wall of the main dining area is lined with large windows overlooking Lake Bellagio and its famous fountains. Prime tables are located right along the windows for the best view of the stunning water show that runs every fifteen minutes in the evening, an incredible backdrop to a perfect meal.

Lest we forget, food was also served! It was an incredible pleasure to discover first hand how, under the direction of master Chef Julian Serrano, Picasso has earned the prestigious AAA Five Diamond Award of Excellence and the Mobil Five-Star rating. We enjoyed the Five-Course Degustation Menu, and from the very appearance of our amuse bouche(smoked salmon, caviar and crème fraiche on brioche) we were, in a word, transported.

We began with Jonah Crab Salad and a mixed greens with a pleasing vinaigrette. This was followed by the U-10 Day Boat Scallop, a single plump, incredibly tender scallop served with a delicious sauce and an elegant, crisp homemade potato chip.

The next course was the evening’s stellar entrée: a heavenly foie gras with apple, raisin and cranberry compote. The foie gras itself was perfection, with a slightly crisp exterior texture that melted in the mouth. The flavor managed to somehow be light and rich at the same time, and was complemented perfectly by the autumnal medley of the warm fruit compote.

The main entrée was Aged Lamb Roti encrusted in truffles and served with rosemary potatoes, carrots and au jus. The lamb was tender and rich in flavor, counterbalanced by the bitter earthiness of the delicious truffle crust. Every morsel of this dish was, without exaggeration, ambrosial.

For dessert we sampled both the Warm Chocolate Fondant and the Citrus Tart, the former a perfectly rich and comforting conclusion to our meal, the latter a cheerfully colored, refreshing custard wonderfully balancing tartness and sweetness.

The food at Picasso was absolutely superb, matched by its unparalleled service. We were more than simply served, we were attended to by a fleet of servers who ensured that water and wine glasses were never empty, that pesky crumbs were promptly swept from our table cloth, and that our every dining and comfort need was met. Servers managed to be elegant and unobtrusive, yet friendly and accessible.

Stellar. We are counting down the days until our return…

Overall Experience
We give Picasso 5 Stars- Outstanding!

Picasso is located in the Bellagio Hotel at 3600 Las Vegas Blvd South, Las Vegas, NV 89109. For more information or to make reservations, call 702-693-7223, or visit www.bellagio.com.

Starting our meal with a bang (because why not?), we sampled Roasted Maine Lobster with morrels, spring vegetables and lemon sauce and the Seared Scallops with Domestic Foie Gras. The lobster was exceptionally succulent, complemented by the perfectly restrained citrus flavor of a warm lemon sauce. Scallops were tender and juicy, and the foie gras quite pleasant.

For the main course, I enjoyed the Pan Roasted Alaskan Halibut with artichoke puree and roasted nicoise vegetables. The presentation was colorful, the glossy tops of roasted red bell peppers and zucchini dotting the plate. The halibut itself was tender and slightly buttery crisp on the outside (mmmm….). It worked well with the flavorful artichoke puree.

My dining companion chose Aqua’s signature entree, the Lobster Pot Pie. One of us had to have this meal, or as I should rather say, this “experience”. First, the piping hot pie is wheeled out with much fanfare to your table. (If you don’t want a gaggle of curious onlookers, skip this dish!) The server then cuts away the top part of the pastry, placing it on your plate. Generous pieces of lobster are scooped out of the pie and arranged purposefully on the crust. The sauce, a lobster-truffle reduction, is spooned over the lobster along with the pie’s other components: morrels, truffles, creamer potatoes, peas and carrots. Despite the richness and creaminess of the pie’s ingredients, the flaky texture of the crust remained surprisingly intact.

With the knowledgeable assistance of Aqua’s sommelier, we paired both main course dishes with a crisp, pleasant white wine, La Garenne, Etienne Sauzet 1999.

For seafood lovers who lean toward the elegant side of the ocean, Aqua is a must on your Las Vegas dining list. As with all fine dining in Vegas, do book early to avoid disappointment.

Overall Experience
We give Aqua 4 Stars- Excellent!

Aqua is located in the Bellagio Hotel, 3600 Las Vegas Blvd South, Las Vegas, NV 89109. For more information or to make reservations, call 702-693-7223 or visit www.bellagio.com.

Blackberry Farm, reached by a meandering country road and charmingly enclosed by a white wooden fence, is in fact a majestic 4200 acre property bordering on the Great Smoky Mountain National Park. With these famous mountains as a backdrop, Blackberry Farm itself boasts gorgeous rolling hills, babbling streams, thick clusters of trees and wide meadows where horses graze. Accommodations and services are housed in elegant, country style buildings that blend perfectly into these idyllic Southern surroundings.

Upon arrival for our week-long, early December holiday, we drove up to the tree-bordered entrance road to Oak Cottage where we were promptly and warmly received under a porte-cochere. The impression given by the courteous staff upon welcome is that any and all needs will be met with attentiveness and pleasantness. We found this impression to hold true from the start to the finish of our stay. 

After checking in, we and our luggage were chauffeured in one of Blackberry Farm’s motorized carts to our lodgings. (Because of the size of the property, and the hilly terrain, these vehicles are a handy way to get from place to place. By phoning the reception desk at Oak Cottage, you can arrange to be picked up and delivered promptly to other locations on the property.) Luxurious rooms are available in the Main House, a stately, county manor style building, where the dining room is also found. There are more rooms in the neighboring Guest House, both just across the way from Oak Cottage. More private cottage suites are also available in Holly Glade, a secluded, treed space at the bottom of the hill descending from the Main House. Each cottage in the Holly Glade contains two separate units with their own private covered porch. A Holly Glade cottage suite is particularly impressive with its king sized canopied bed, spacious sitting area, large bathroom complete with roomy whirlpool tub, and a generous walk-in closet. Though quite large, the overall impression of the cottage suite is one of cozy luxury due to the rich, colorful fabrics of the furnishings and draperies, the homey antiques and, in no small measure, the wood burning fireplace. A generous woodpile is located just outside of your door should you wish to build a fire. (Of course, a staff member will gladly light the fire for you !) Even the small touches throughout the suite reflect the attention to detail characteristic of Blackberry Farm. The fridge and pantry are well-stocked with complimentary gourmet snack fare, and high-end Aveda beauty and bath products grace the bathroom.

Little could be better than sitting by a roaring fire on a pillowy soft sofa gazing out at the Smoky Mountains from the cottage’s picture window. However, should you manage to leave the comfort of your room, there is plenty to do at Blackberry Farm. You might explore the property by following the paved path, either by foot or by renting a motorized cart for a modest hourly fee. We decided on an initial driving tour, to get a sense of the magnitude of the property as well as spectacular vantage points for future strolls. As well, we noted the occasional hammock and pairs of adirondack chairs placed strategically for your repose during a pleasant walk of the grounds.

For those guests seeking more movement than rest, several unpaved hiking trails have trailheads leading off of the main paved road. Their level of difficulty is noted on the property map, and you might choose to take along your gourmet boxed lunch, provided each day, for refreshment.

Besides exploring Blackberry Farm by foot, a host of other activities are available. Horseback riding and fly fishing on the picturesque Hesse Creek can be done year round. (Fly fishing lessons are available, but should be booked prior to your arrival.) Tennis courts and a heated outdoor swimming pool are open, weather and season permitting.

If you have come to Blackberry Farm for relaxation, you will find it in its ultimate form at the Farmhouse Spa (an Aveda Concept Spa). Massages, manicures, pedicures, facials, makeup consultations and other treatments are offered with superior service in the most incredible surroundings. The converted farmhouse is outfitted with cozy couches, wood burning fireplaces in private treatment rooms, and huge windows looking out onto the mountains. And, of course, only scrumptious, all-natural Aveda products are used. (Again, it is wise to book spa treatments well ahead of your visit to avoid disappointment.)

At the center of any stay at Blackberry Farm is fabulous food. We took our meals in the welcoming, genteel Main House Dining Room. An incredible view of the valley can be enjoyed through the large window at breakfast, where freshly squeezed orange juice and hot buttermilk biscuits are also highlights. In the evening, we enjoyed a roaring fire in the massive stone fireplace, chasing away the chill of the cooler December days.  Sumptuous five-course dinners were served with impeccable presentation. Besides excellent beef, lamb and chicken dishes, the chef skillfully incorporates local recipes and ingredients such as grits, fresh trout and, of course, blackberries into the gourmet menu. Our knowledgeable sommelier breathed life into the impressive wine list, drawing from their 8,000 foot wine cellare, making excellent wine suggestions to highlight each of our exquisite meals.

Overall, Blackberry Farm is well worth visiting for those seeking serenity in their surroundings, luxurious amenities and excellent service. 

Overall Experience
We give Blackberry Farm 5 Stars – Outstanding!

For more information or to make reservations, visit www.blackberryfarm.com