tasting menu Archives - Small Barrels Magazine

Review of 2013 Cliff Lede Cabernet Sauvignon Stardust Heaven- at the Post Hotel, Lake Louise, Alberta

January 16, 2019 By karin Leave a Comment

We wanted a wine with a massive personality, and maximum impact. Can’t go wrong then choosing a California Cabernet Sauvignon with a name inspired by “Ziggy Stardust” and “Stairway to Heaven”.

Selected from the Post Hotel’s renowned wine cellar, this bottle of 2013 Stardust Heaven was a great way to toast the last evening of our Rocky Mountain holiday, and a great (if sometimes quirky) companion for the Tasting Menu in which we decided to indulge. If you’re not going to do a wine pairing experience, there will always be moments when food and wine clash just a little – so you might as well do as we did and make it a standout wine in its own right.

The 2013 Cliff Lede Stardust Heaven is just that – a standout characterized by an inky purple colour (for rock royalty?), bold blackberry and dark berry flavors, as well as earthy licorice notes. And you’ve just got to love the spirit and the story behind it, and all the Cliff Lede “Rock Blocks” wines – the various vineyard blocks are named after class rock tunes by The Who, Pink Floyd, and in the case of our bottle here, Bowie and Zeppelin.

We enjoyed every morsel of the tasting menu, described below, but we don’t apologize for letting Stardust Heaven strut its stuff across the stage and literally steal the show…

Here’s a run down of the fabulous menu (even if it did play back up at times as we sipped our wine…):

Last day of vacation, so we went out with a bang, knowing we were in for the Post’s generous portions and intriguing flavors. We’ve sampled several tasting menus crafted by Chef Hans Sauter in the past – this was one of our favourites.

Duck Breast with Maple Whiskey Ice Cream

Delicate slices of smoked duck breast served with a whiskey ice cream began the feast. It looked gorgeous and the duck was perfect. The ice cream was not perhaps my favourite, but I could appreciate the composition of flavors with the whiskey being a nice match for the smoked meat.

The prawns on the other hand look fairly simple, but the dish was a standout – really, really delicious. Tender and meaty, the prawns’ terrific flavor was beautifully enhanced by the thyme vinaigrette. And the tender, toasty quesadilla with creamy avocado made the dish complete. Easily our favourite course!

The main course was the pork tenderloin and tagliatelle with a rich and creamy porcini mushroom sauce. This is a plate to satisfy a cold-weather craving. I consider this dish “vintage Post Hotel” with its hearty sauce and tender, buttery homemade noodles. While this particular pork tenderloin and tagliatelle dish doesn’t generally appear on the menu, if you’re looking for something similar choose either the veal tenderloin with creamy morel sauce on homemade Spinach fettuccini, or the beef tenderloin “stroganoff” with homemade egg tagliatelle (both dishes have been regular features at the Post for years – with good cause).

Another view of a scrumptious take on a cheese course! — Goat Cheese Mousseline with Plum Compote

This dish – the Goat Cheese Mousseline with Plum Compote – was an unexpected treat. A tangy, creamy, savory dollop of cheese mixed and melded gorgeously with a deeply-flavored plum compote. If I hadn’t been so full, and if there wasn’t an actual dessert course to come, I would have had two. Delish!

Yes, there was dessert – a rich, moist carrot cake thickly laden with cream cheese icing (the reason to eat carrot cake?) – and this is the second time in recent posts that I’ve neglected to grab a photo. My reason is a pretty good one, I think. It was basically the last evening the Post Hotel’s dining room would be open before the five-week closure between Canadian Thanksgiving and ski season. We noticed another couple- fellow port aficionados- nearby. It seemed natural to pull our chairs together, and toast a beautiful meal in a beautiful place together. So, no photo, but great conversation.

A massive wine, a tasty, multi-course feast and lovely new friends – great end to a great vacation!

For more information on dining at the Post Hotel or to view a dinner menu, please visit www.posthotel.com

Per Se, New York City, NY

May 13, 2018 By karin Leave a Comment

Our evening at Per Se, French Laundry’s Thomas Keller’s three-Michelin-starred Manhattan restaurant, may be one of the finest dining experiences we’ve ever had. (A brief glance at the menu below and you’ll no doubt begin to see why…)

Per Se Tasting Menu - April 1, 2018 — Per Se Tasting Menu – April 1, 2018

From the phenomenal food and its artistic presentation, to the outstanding service, to the spectacular view – everything about this meal marks it as among the very best. A changing nine-course tasting menu is offered daily, and along with it we enjoyed a wine pairings menu assembled from Per Se’s remarkable, award-winning wine list. This is a dream of a restaurant that you need to try.

Let me first say that you may read reviews and stories that question Per Se’s location ‘in a mall’. It’s true that the restaurant is located on the 4th floor of the Time Warner Center. I can actually understand the surprise at finding such an upscale in a shopping center. But please don’t let this discourage you from eating there, please – you’ll be missing out. First of all, the ‘mall’ itself is very tasteful, including several upscale boutiques. Second, the top floor location and the subdued, elegant decor lifts you right out of the shopping world anyway. Third – the VIEW! Large windows allowing you to take in Manhattan’s iconic Columbus Circle, Central Park and the lights of the New York skyline – this is a feature of Per Se, not a liability. Don’t let the word ‘mall’ evoke the wrong image and cause you to miss out!

So, with that out of they way, come with me on a little visual journey of our nine-course meal with wine pairings. Not pictured but implied is the incredible service that was attentive, friendly, and personal making us feel like honoured guests – it really was impeccable. (As the story goes, apparently a professional choreographer was brought in to train staff how to move, clear, and serve with the deftness and ease of dancers, and it shows – or rather, doesn’t – adding to the magic of the experience.) Also, as I’ve said elsewhere, I have number of dietary restrictions. Not only were all those who served us aware of all my allergies, modifications were made where necessary so that I could enjoy each dish without the sense that I was giving anything up. In fact, the maitre d’ and I began the evening with a chat where he clarified each of my concerns and then let me know what they had already planned to accommodate me. I was not only put completely at ease – which is really all we ‘allergy people’ want – but I was truly made to feel that my experience would be just as phenomenal as it would be for someone with nothing to worry about. They really handled this beautifully, and I would suggest that no matter your restrictions or concerns, the team at Per Se is able to rise to the occasion.

Back to the magic! As you’ll see in the photos above and those that follow the art of presentation; design went into the arrangement of each dish, including the gorgeous Amuse Bouche above that began our meal – Thomas Keller’s signature Salmon Cornet, a delicate cone filled with salmon tartare and red onion crème fraîche.

We moved on to “Oysters and Pearls” (above), a combination of tapioca with oysters and caviar. This was a rich and creamy dish, with pleasant ‘bubble-burst’ textures from both the tapioca and caviar. Surprising, and very luxurious.

Them came the Hudson Valley Moulard Duck Foie Gras, the first of the dishes bearing some color. I couldn’t help but think I was looking at a lovely painting on a white canvas. It was rich and sumptuous not only to eat, but to look at. We sipped on the proper and perfect (only?) pairing for Foie Gras, Sauternes (the cold liquid gold Chateau d’Yquem).

Chateau d'Yquem, Sauternes 1995 — Chateau d’Yquem, Sauternes 1995

The Foie Gras was followed by the Sauteed Fillet of Mediterranean Lubina (sea bass). It was tender and crips and accompanied by delicate vegetables (asparagus and radish), along with Meyer lemon and “Plancton Marino”. So pretty, and somewhat ‘refreshing’ after the rich amuse bouche, “oysters and pearls”, and foie gras. This and the next course, also seafood (scallop), was paired with glass of crisp Sauvignon Blanc (Kenzo Estate Napa Valley 2016).

The meaty Charcoal-Grilled Maine Sea Scallop stood up well to the black trumpet mushrooms with which it was served. It also came with a pleasant blend of carrots, brocolli sprigarello (somewhat like brocolli rabe) and a Spanish Caper Emulsion. Very lovely – and hard to believe we were still near the beginning of our meal…

Next , we moved on to “Bread and Butter” – a course that provided a needed pause before the coming chicken and lamb courses, but that also truly stood out as one of the highlights of the entire meal. Simplicity itself – bread and butter – but is there anything better? When every ingredient involved is absolutely the most perfect version of itself, each delicate bite is heaven. This Smoked Paprika “Parker House Roll” with Diane St. Clair’s Animal Farm butter was incredible, I can still taste it. ( In the photo, it looks deceptively like one of those jam-filled shortbread cookies – not the case. Best bread and butter, ever.)

I have to stop right here and acknowledge that this is sounding and looking like a lot – and it is truly decadent. But I can also tell you that there was something about the pacing of the courses – and how each bite was a ‘discovery’ – that caused the focus to shift from quantity of food and onto pure experience of food, a pleasure.

So, in this spirit of extraordinary ‘food experience’, we moved on to the tender, juicy and flavourful Four Story Hill Farm “Poularde au Cordon Bleu” with Fave Beans, Preserved Ramps and Serrano Ham Jus. Another feast of color, design and presentation not just for the palate, but for the eyes. (Isn’t it just so perfect and pretty, that you can just eat it up? Good thing you can!)

Lopez de Heredia. Vina Tondonia, Rioja Reserva 2005

The picture-perfect poularde was paired with a lovely glass Spanish Rioja. (Always fun to start in on those red wines…)

Below is a photo of another standout dish of the evening – the Rib-Eye of Elysian Fields Farm Lamb with Black Mission Figs, Caramelized Cipollini Onions and a Rosemary-Balsamic Sauce. The lamb was perfectly cooked (as you would expect), but those tender figs! They offered a sweet little bite to play off the rosemary-infused balsamic sauce. Earthy and fresh at the same time.

Cabernet Sauvignon, "Trailside Vineyard", Napa Valley 2004 — Heitz Wine Cellars, Cabernet Sauvignon, “Trailside Vineyard”, Napa Valley 2004

The wine served with the lamb, the Heitz Trailside Vineyard Cabernet Sauvignong (2004) was a jewel red color and went down very smoothly, another beautiful pairing.

So here I go with ravings over ‘bread’ again -pastry really – but another unexpectedly amazing course – Gourgère with Aged Gruyère. Warm and comforting, with hot, bubbling cheese bursting from the center of a perfectly formed choux pastry – what a great twist on the already ingenious idea of the cheese course.

And now we move on to pure fun, even whimsy, as plate after plate of dessert arrived. Note the pure joy on my face and the five dessert dishes you can actually see in the shot (that business to my right is yet another dessert, topped with a meringue confection). Per Se really comes out to play for the dessert course, literally inundating you with sweet treats. The chocolate olive oil magic (topped with gold leaf) pictured below was seriously one of the most divine things I’ve ever tasted.

Another dessert shot. If you look closely, you’ll see little candy chicks floating on a sweet fruity pond of goodness. It was actually Easter Sunday, so they had a little fun with theme…

The sweet, delectable items were paired with warming glasses of Taylor Fladgate 30 Year Old Tawny Port.

Then, much to my dining companion’s delight, Per Se carried the extremely rare and wonderfully flavorful Old Rip Van Winkle Ten Year Bourbon. You just can’t find this stuff anywhere – and the copper-color beverage was bold, warming, spicy, and everything he’d hoped. What a way to end not just a meal, but an epic food journey.

If you love food, wine and culinary adventure, and you find yourself in New York, do make reservations at Per Se. In fact, it may be the reason you go in the first place.

Visit www.thomaskeller.com/perseny for reservation inquiries, and for more information about menus, pricing and location.

The ‘Four Days of Christmas’ at the Post Hotel

February 5, 2018 By karin Leave a Comment

Deck the Halls…

We returned to one of our favourite Canadian holiday destinations this past December, The Post Hotel (Lake Louise, Alberta). Believe it or not, it was our first time there in the winter.

While not technically the Christmas holidays at least according to the school calendar – more mid-month – the spirit of the season was alive and well all around the tastefully-decorated hotel, including the dining room.

Not only were lovely winter-wonderland features subtly incorporated into the room, like the white branches dotted with lights gracing the ceiling, the windows overlooked a lovely skating rink created each winter at the hotel surrounded by pine trees lit with more white lights. With the Rocky Mountains in the backdrop, even in nighttime silhouette, it’s as magical as it sounds.

A highlight of our stays at The Post is of course the dining. With a wonderful menu and impressive wine list, a beautiful dinner at The Post is the finest way to end the day. (Studying the large wine list in our room in anticipation helped us to savor the experience even more. Find the menus and wine list here.)

Here’s an overview of our festive dining experience at the Post over the course of our four-day December vacation.

Day 1 – Oh, What Fun…

Our trip was shorter than in previous years, so we vowed to make the most of our dining – not at all difficult to do. In fact, at our very first dinner, we decided to go for it – cocktails followed by the six-course Gourmet Tasting Menu and Wine Pairing.

Tasting Menu and Wine Pairings, Post Hotel

The Wine Pairing was welcome new addition to the experience since, as with most tasting menus, it’s hard if not impossible to pick a wine to match the range of offerings. For instance, this particular menu featured both Carpaccio of Angus Beef Tenderloin and Sauteed Deep Sea Scallops with Curry Sauce — no wine solution on earth is going to solve that one. But pair the beef with a glass of Cotes de Provence Rose “Whispering Angel” and the scallops and curry-sauce with a beautiful California chardonnay (Lewis Cellars), and things start to make more sense to the taste buds.

My favourite dish on this menu turned out to be the second course, a cold offering – Tomato Panna Cotta with Basil Espuma. It was creamy, rich and flavourful and matched very well with a crisp glass of New Zealand Sauvignon Blanc (Cloudy Bay, 2016).

The venison chop was also lovely, served with a rich port wine game sauce, delicate napkin dumplings and earthy chanterelles mushrooms (so good!). This was paired wonderfully well with St. Supery Cabernet Sauvignon (2014, Napa Valley).

I didn’t think I could handle much more, but I ended up being head-over-heels for the dessert, a warmed Grand Marnier and strawberry confection served with warm vanilla cream. Incidentally, this was a substitution for the Peanut Butter and Milk Chocolate Mousse Bar with Tahitian Vanilla Sauce to accommodate a nut allergy. For anyone with dietary concerns, the Post is wonderfully accommodating and able to make sensational switches so you don’t feel you’re missing out – it’s great!

Day 2 – Let It Snow…

With little planned other than a walk around Lake Louise and a trip to the Temple Mountain Spa later in the day, we took it easy in the morning and enjoyed a lovely lunch in the dining room. We’ve always found lunch to be a quiet affair at the Post; compared to breakfast, the place seems practically deserted and that suited our relaxed mood just fine. We ate well – Eggs Benedict for him, and a truly delicious Ahi Tuna Nicoise salad for me. The range of items offered on the lunch menu is impressive. Soups, salads, burgers, some ‘breakfasty’ items, and heartier entrees – there’s something for everyone and for every mood. Here’s a pic of the generous breakfast skillet to give you a sense:

As the Tasting Menu was identical to the previous evening, we went in a different direction at dinner. Over the years, we’ve found the foie gras irresitable. That night, it was Pan-Seared Québec “Rougie” Foie Gras White Port Wine poached Apples, Celery Purée paired with a glass of Sauternes, of course. I sampled the Bisque of Atlantic Lobster with Diced Lobster, which was prepared with a root vegetable puree. Great with the sweet meat of the lobster!

My main course was perhaps my favourite of the trip: Roasted Alberta “Valley Ridge Farms” Free-Range Chicken Breast, with Thyme, and Chicken Jus Gnocchi with Chanterelles. The chicken was incredible tender, juicy and flavorful. The gnocchi was fantastic, every one a rich, tender morsel balanced by the earthy chanterelles.

For him — the Roasted Alberta “Driview Farms” Rack of Lamb with Herb Crust Lamb Jus with Rosemary Tomato, Spinach and Barley Risotto. The lamb was quite good, but the risotto was the surprising stand out, namely the barley which we were both a little skeptical about. It lent a heartiness to the risotto that seemed to make it better stand up to the lamb.

Our wine was the star of the night, Realm Cellars, “Farella Vineyard” Coombsville 2013. Deep and delicious, it paired beautifully with both of our entrees. A nice find from the extensive wine list.

We capped this wonderful meal with a scrumptious cheese plate accompanied by a very fine vintage port, Quinto do Noval 2000. Dark, bold and unctuous, the sommelier graciously cellared it afterward for us to enjoy the following few evenings of our stay.

Day 3 –The Most Wonderful Time of the Year…

We were determined to work a bottle of fine champagne into our ‘fours days of Christmas’, and yet there were so many intriguing reds to choose from – what to do?

Both.

With our final dinner already planned for Fondue Stubli, we treated ourselves on this last night in the dining room to an exceptionally decadent treat, a bottle of champagne, Krug, “Vintage Brut” 2000. Everything that sparkles in a glass wants to be this. It was phenomenal and went beautifully with our first two courses: I had the Organic Butterleaf Lettuce Salad Mustard Chive Dressing; for him – the Alberta Heirloom Tomatoes with Buffalo Mozzarella Peppery Olive Oil and Aged Balsamic.

The salads were fresh and beautiful, but what came next was awesome: Atlantic Lobster Risotto with Salsify for me, and Homemade Cheese Tortellini Assorted Mushrooms in Creamy Sauce for him.

I actually can’t believe we ate this much or this well. But when you embrace dinner as your evening entertainment, it’s really not that hard. Our main course was the evening’s special dish not listed on the menu. A rib eye prepared for two with port wine sauce, bearnaise, market vegetables and roasted potatoes.

To complement the rich beef and sauces, we enjoyed Chateau Trotanoy (Pomerol 2005). It had a gorgeous deep colour, matched with deep tastes. Very rich, smooth and wonderful.

Day 3 – Fa la la la la…

Fondue Stubli

Tucked away just off the Post’s main dining room in a nook that was once a cigar room, you will find Fondue Stubli, where magical pots of melted cheese and chocolate and charcuterie boards heaped with treats will bring you comfort and joy.

The Charcuterie plate at the Fondue Stubli is outstanding — just look:

As you can readily see, it’s incredibly generous, and beautiful to look at – to say nothing about its deliciousness. The pates prepared in house are particularly wonderful, and the other meats and cheeses scrumptious.

We paired this and the much anticipated traditional cheese fondue with a bottle of Peter Michael Mon Plaisir 2012, a chardonnay that was at once rich and fruity. It tasted like a summer day but matched perfectly with the wintery, mountain-top fare in the fondue room.

Peter Michael Chardonnay "Mon Plaisir" — Peter Michael Chardonnay “Mon Plaisir”

The Traditional Swiss Cheese Fondue is also remarkably generous. It could easily feed a hungry table of four, although we did very well considering it was just two of us – and we had the charcuterie to start. The fine cheeses and preparation make this the best cheese fondue we’ve ever tasted – as the Swiss intended.

The chocolate fondue remained tempting despite the filling meal. I declined – maybe on Day One, but on Day Four I truly couldn’t do it! – and enjoyed with my eyes instead. But my partner valiantly made his way through a portion of it, sipping that Quinto do Noval 2000 we had set aside. He assured me the fondue tasted as good as it looked, and it certainly makes for a pretty picture:

Chocolate Fondue

It was a whirlwind of winter wonderland and gourmet food and wine to warm us each night. We would readily return to the Post at this time of year, and highly recommend it!

Dining in High Style at Lake Louise – The Post Hotel

March 3, 2016 By karin Leave a Comment

‘Elegant comfort’ is the phrase that best describes the dining at The Post Hotel. We’ve found it to be the perfect way to end a day spent out in the mountain air working up an appetite. The food is elegant and always-pleasing with surprisingly generous portions. And the wine selection is among the finest in Canada. The cellar’s 25,000+ bottle, widely-varied collection, gathered and curated by Post co-owner George Schwarz, is a marvel of rarities. If you enjoy great food, fine wine and hospitality that is at once warm, welcoming and first-class, you will love The Post Hotel.

The dining room itself was a pleasure to ‘come home to’ each evening – a spacious, comfortable space with both the ease and refinement of an upscale lodge. The décor is unpretentious, but full of thoughtful touches. There are crisp white table linens, and fresh cut wild flowers in small glass vases gracing each table. The lighting is soft, and a welcoming fire in the stone fireplace hearth adds further warmth. Service is impeccable, but not in the least bit fussy. Servers are friendly, personable and professional with in-depth knowledge of the menu. Over the course of this stay (and earlier visits), we’ve come to know many of the staff by name and felt in good hands no matter who was taking care of us. We know from the contented faces faces at the other tables that we weren’t alone.

We spent six nights at The Post and dined in its restaurant every evening. Some may say this is an overly long stay in one place, but we this was not at all our feeling. The comprehensive menu was more than adequate to provide something interesting to try at each meal – in fact, there were so many choices that it wasn’t unusual for us to start planning the next day’s dinner on any given evening.

But when we say variety, it isn’t the confusing all-over-the-place mash up of cuisine styles that seldom works out well. Under the direction of executive Chef Hans Sauter, there is a definite style that unites the many choices. Fresh ingredients, often sourced from local or nearby farms and producers characterize the menu. Range fed Alberta beef and bison figure prominently on the menu as entrees, and pop up as appetizers as well (such as the carpaccio of bison). Alberta-grown heirloom tomatoes and other market vegetables are also featured in salads and pairings for main courses. Elegant homemade sauces like the ginger white wine sauce accompanying the pan-seared cod or the creamy porcini sauce with the veal tenderloin are outstanding. The handmade tagliatelle and spinach papardelle impressed us greatly, and we aren’t ‘pasta people’. (But, this is what happens when food is prepared by masters.)

One should go to the Post ‘warned’ that portions are very generous, even when not necessarily expected (such as in the multi-course Gourmet Tasting Menus). Appetizers could easily stand on their own as meals. In fact, overall, we found the hot appetizers to be star of the menu in terms of their originality and bright flavours. Our favourite hot appetizers were the Pan Seared New Zealand Scampi over Chanterelle Arugula Risotto and the Pan Seared Foie Gras in White Port Wine Sauce, Quince Compote (though we somehow soldiered on to eat a main course, these could have easily been a complete meal). Cold appetizers were quite lovely as well, with fresh terrines and pates (changing every few days), of course incorporating those fresh, local regional ingredients. A particular standout on the ‘cold’ side of things was a trio of smoked salmon appetizer, thickly cut and served with house made condiments.

Main courses on this menu tend to be more ‘meat and potatoes’ (still elegant and wonderful, but in some ways perhaps not as memorable as the appetizers). Fondant potatoes or Rosti potatoes are common accompaniments, as well as classic sauces (bordelaise, bearnaise, creamy peppercorn). A standout dish was the Alberta Rabbit Braised Leg on Caponata and Tenderloin on Rabbit Jus served with Soft Polenta (I probably would have ordered it again had there not been so much to choose from). The zesty caponata brought the perfect brightness to the rich rabbit and savoury jus. The herbed polenta was creamy and quite marvelous. To our surprise, as beef and red wine lovers, it was the fish and seafood dishes that stood out as our most memorable main courses. We would highly recommend (and go back for) the Pan Seared Miso Marinated Fillet of BC Black Cod with Ginger White Wine Sauce, Chinese Broccoli, and Roasted Fingerling Potatoes. The dish was very flavourful, and the fish was incredibly tender and fresh. The Sautéed Atlantic Lobster in Chardonnay Beurre Blanc was generous and succulent. We paired this particularly meal with the Hermitage (Jean-Louis Chave) 2009 and finished things with a rare Australian ‘Sticky’ Tokay (though seldom ordered, it was perfectly chilled in anticipation – a classic Post touch!)

As mentioned above, the each night a Gourmet Tasting Menu is offered. During our stay, we saw the menu change twice (it seems, logically, to change toward the busier weekends). The portion of each menu item was remarkably large; that paired with the quality of the ingredients and the care of preparation, the $105 price per person is very reasonable. Our tasting experiences included such treats as Ahi Tuna Tartar with an Asian Bean Salad and a Pot-au-Feu “Rougie” Duck Breast, Wild mushroom risotto, an intriguing Wild Board Chop with Caponata, marsala sauce and goat cheese. There were refreshing sorbets, and dark chocolate mousse concoctions, and other assorted treats. (As a person with severe allergies, our servers and the brilliant kitchen staff were incredibly gracious, aware and accommodating. I felt fully taken care of and not in the least bit disadvantaged by the the substitutions made for me. One of the best experiences ever in this regard!). What wine to have with such variety – always a conundrum! On one occasion, we ‘settled’ on a beautifully scented, smooth and fruity 2012 Dumol (Pinot Noir) that paired beautifully with everything following the tuna (for which we let our pre-dinner champagne and vodka martini ‘linger’).

Desserts are lovely and decadent, although more often than not we opted to finish our evening with a selection of cheeses – from runny French bries to sharp Quebec cheddars to bold English stilton, there was always something to enjoy.

We must mention that lunch can be as much of a highlight as dinner; the menu has an impressive range, covering everything from gourmet, egg-dipped sandwiches, salade nicoise, veal bratwurst, and duck confit with arugula salad. And where else can you order a bottle of Blankiet Paradise Hills (2003) at noon – there’s something so decadent about that! Plan on having at least one (better – two) lunches at the Post to maximize your sense of luxury. Breakfast is also served, and while a more standard experience (eggs, breakfast meats, toast) the food is excellent, hot and served with care.

In one of the most beautiful geographical locations on earth, the Post Hotel dining room does an incredible job at standing out as one of the Rocky Mountains’ major highlights.

Alex (Las Vegas, Nevada)

March 3, 2007 By karin Leave a Comment

Alex is Located in the spectacular Wynn Las Vegas Hotel, Las Vegas, Nevada. For more information or to make reservations, call (702) 248-DINE (3463) or (888) 352-DINE (3463) or visit http://www.wynnlasvegas.com.

One of my favorite Woody Allen movies is The Purple Rose of Cairo. The basic plot involves a movie character stepping out of the silver screen and into the real world. At Alex, I felt that roles were reversed and that I had stepped into a movie of that elegant Old Hollywood era. Specifically, I walked into ‘that scene’ at the glamorous dinner and dance club, with the sunken dance floor spreading out before you, allowing you to survey the who’s who and who was with who. The dining room is elegantly lit and richly adorned oozing, with romantic glamour. You descend the stairs and sink into luxury.

Immediately apparent was the striking difference in feel between Alex and Robuchon, another fine restaurant we had the pleasure of visiting during this same trip. The overall ambience at Robuchon, even upon entering, is one of supreme sophistication requiring hushed tones and the quiet that comes with the introspective contemplation of each bite. The menu there was truly out of this world, with almost esoteric presentation. Alex is sophisticated but in a more accessible way – a “rat pack, loosen the collar slightly, and give a casual swirl to your martini glass” sort of experience. This impression upon entering Alex is carried through to the menu and service. Though, as at Robuchon, the menu items employ only the finest ingredients and are exquisitely prepared, overall the dishes are more down to earth and recognizable in their presentation at Alex.

And the menu and service at Alex are truly spectacular. My dining partner and I had the Tasting Menu with wine pairings and were transported to successive levels of culinary heaven. Decadent ingredients of the highest quality are the hallmark of Alex, impeccably presented and flawlessly paired with the finest wines.

The first course was a Marinated Yellowtail Crisp with Osetra Caviar and Carrot-Ginger Pearls, a bright, rich dish complimented by a crisp glass of fine champagne. Next were Nantucket Bay Scallops with Sea Urchin, Herb Linguini, and Celery Root paired with Turley, “The White Coat”, San Luis Obispo, California 2004. The scallops were plump and tender, marrying perfectly with the crispness of the wine.

What followed was probably our favorite course – Saute of Foie Gras with Oven-Dried Grapes, Hakurei Turnips, and Blood Orange. The combination of the autumnal flavors of grape and turnip with the foie gras was, not surprisingly, fantastic – and the addition of citrus tones gave the whole dish an unexpectedly bright twist. To further the autumn-harvest theme, the wine from the Loire Valley (Domaine des Baumard, Quarts de Chaume, 1990) had a distinct reference to apples picked at the height of their goodness.

Wild Turbot with Salsifis, Black Truffles, Almonds and Red Wine Sauce brought us back “to earth”, with no complaints on our part! This was in no way hurt by a glass of wine fit for an Emperor – Domaine Vincent Girardin, Gevrey Chambertin, “Les Champeaux”, Burgundy 2002.

Unbelievably…there was more. A morsel of prized Japanese Wagyu Beef (cooked to perfection with the most gorgeous color in the center!) with Potato Gnocchi and Porcini Mushrooms was served near to last. A beautiful Italian wine (Valdicava, Brunello di Montalcino, Tuscany, 2001) was paired with this decadent treat.

There is always room for dessert somehow. (You begin to feel that you as may as well not stop!) Passion Cheesecake with Graham Crumble and Vanilla Nougat and Praline Ice Cream with Caramel Hazelnuts was offered, the latter paired with a lovely Spanish sherry. A perfect end to a glamorous evening fit for the silver screen.

Our first visit to Alex was filled with the charm of a by-gone era of glamour, with surroundings, service, food and wine of the highest class. We will be quick to return on our next visit.

Jacket suggested.

Overall Experience
We give Alex 5 Stars- Outstanding!