Tag Archives: las vegas fine dining

LaMorte Le Magnifique!

Dropped by for a quick visit with Chef Gary FX LaMorte at Andre’s Monte Carlo this evening, and the chef waylaid me with an unexpected menu tasting! I would complain, but every dish was remarkably creative and well-executed. While Andre Rochat, one of Las Vegas’ longest-established haute cuisine chefs, is very classically-minded, LaMorte has taken his namesake restaurant in exciting new directions (ask about the foie gras martini!) for which he’s relatively under-appreciated. This food is quite seriously up there with the finest in the city–and served formally in a gorgeous, cheerfully romantic, intimate dining room. Incidently, LaMorte told me it was the first time he’d actually sat down in his own dining room to experience the service, but I bet he tells all his dates that ;)

savory smooth amuse bouche of sweetbread "salad" with pistachio and lotus root

savory smooth amuse bouche of sweetbread "salad" with pistachio and lotus root

sweet corn puree, warm truffle gelee and lobster butter over which was poured classic rich lobster bisque

sweet corn puree, warm truffle gelee and lobster butter over which was poured classic rich lobster bisque

Braised beef tongue, smoked lentil, herb crepe and whole grain jus

Braised beef tongue, smoked lentil, herb crepe and whole grain jus

Smoked Berkshire (aka Kurabota) pork loin with cassoulet bean puree & frisee

Smoked Berkshire pork loin, tarbaise bean custard, frisee with confit truffle vinaigrette and lightly truffled pork jus... before a little fresh perigord was grated on top

Chocolate concord with blood orange and mint

Chocolate concord with blood orange and mint

LaMorte, LaMouth

LaMorte, LaMouth

Come See! Brian Howard Behind Burners at Comme Ça

With Chef Brian Howard and the glorious Comme Ça burger

With Chef Brian Howard and the glorious Comme Ça burger

It may not quite be a SCOOP, but it seems to have not been reported yet that Brian Howard has taken over the day-to-day reins as Executive Chef at Comme ça in the Cosmopolitan of Las Vegas resort. Howard is known as one of the more ambitious chefs in the local dining scene, most recently executing a very molecular/fusion menu at Nu Sanctuary in Town Square that should be remembered as one of the most adventurous culinary experiences in Las Vegas dining (particularly off-Strip–and joining Carlos Guia at Louis Osteen in the Town Square too good/too soon club).

Bone marrow and oxtail starter

Bone marrow and oxtail starter

Howard, who executed a very French-leaning classic menu at the under-regarded CatHouse under Kerry Simon, is just what Comme ça needs. While top toque David Myers (of Sona/LA Comme ça fame) is devoting more of his time to the Vegas outlet than many other out-of-town chef/restaurateurs, Howard understands the competitive nature of Strip dining. In particular, Vegas has more serious French cuisine–both classic and modern–than perhaps any other American city at the moment. Just on the Strip, there’s the justifiably well-regarded Mon Ami Gabi, unjustly maligned Andre’s (and sister Alize at Palms), Aureole, Bouchon, Eiffel Tower Restaurant, Fleur (if that still counts), Le Cirque, Morel’s, Payard, Picasso, Pinot Brasserie… not to mention the world-class Mansion and L’Atelier of Joel Robuchon, Restaurant Guy Savoy, Twist by Pierre Gagnaire, and mIX by Alain Ducasse (no wonder Restaurant Alex couldn’t do enough numbers to combat its closure–btw, it’s closing week was allegedly one of its best ever.) Even off-Strip there are the well-regarded Marche Bacchus, Rosemary’s, the enduring Pamplemousse, and certainly more I’m overlooking. That’s a very big field, in which it’s easy to become regarded as an also-ran, even if you do a respectable job–and even having an impressive raw bar with a strong selection of oysters is, well, not that uncommon. CC also walks a tightrope between being a casual brasserie (which it is in name) and a more elegant dining room (which it is in some pricing).

Housemade charcuterie

Housemade charcuterie

Howard definitely does not want to be an “also-ran” kind of chef, and is in the process of revamping everything, along with a new Summer menu. Already, he’s tweaked Myers’ already-great burger and buzzed-about bone marrow and oxtail starter, and put together an impressive charcuterie (even Batali’s salumi master Zach Allen should check it out) and is promising more in the next couple weeks.

Oh, that burger

Oh, that burger

In the meantime, there’s already something else very exciting there for late night diners: from 10 p.m. to closing (typically 1 am, but they will stay if busy) Comme ça’s entire “Hourglass” Menu is priced 50% off. That includes, among other things, that great burger (certainly the best you’ll get for $9 bucks), and even their Grand Plateau of raw bar/cold seafood (an insane deal at $65).

They also have an excellent classic cocktails menu that, even in a property filled with fantastic libations, is a worthy contender for top tippling.

Comme ça’s official website

With Executive Chef David Myers

With le grand fromage David Myers