If you close your eyes and imagine a French fine-dining restaurant, odds are it’s a little … intimidating. You know—one of those establishments where you have to sacrifice an arm and a leg to afford the prices, a place where you have to dress to the nines to even be allowed in the door, and a décor that makes you nervous to be around it, lest you accidentally spill wine or drop a piece of food.
You can leave all those concerns at the door when you dine at Le Cirque, one of the warmest, most welcoming restaurants you’re likely to find on the Las Vegas Strip. Let’s start with décor—to call it fun just doesn’t get it done. There are images of monkeys and circus balls everywhere, and the ceiling is decked out to make you feel like you’re under a circus tent. The dining room itself is incredibly small when compared with other Strip locations (just 17 tables), which only heightens the feeling of intimacy. Throw in stunning views of the Fountains of Bellagio and it’s almost … perfection. Then there’s the waitstaff, most of whom have been with the venue since it opened. You don’t so much feel like you’re being waited on so much as you feel like you’re making new friends.
And while Le Cirque is by no means cheap, there are pricing levels that will allow any budget to enjoy delights from new chef Dameon Evers (he worked under world-famous Thomas Keller of French Laundry and other legendary restaurants). Your sommelier, ever so anxious to tell you about the wine you’re about to enjoy, will both educate and entertain you—at a recent dinner I enjoyed there, our somm had an endless supply of one-liners, each funnier than the last.
Depending on your appetite, you can choose from either a six-course menu la decouverte or a 10-course menu degustation, both with wine or premium wine pairings available. There are courses both have in common, including Osetra caviar atop cauliflower and lemon verbena and served with squid ink tempura; Mishima ribeye, served medium rare with chanterelles mushrooms, ruby red beets and a caramelized wine jus (both for a supplemental price) and Hudson Valley foie gras, very dessert-like in flavor with rose celery branch, aged balsamic and pain de genes.
Those who opt for the degustation menu will also be able to try Hawaiian kampachi, so light and flavorful with petit radishes, kinome leaves and tendon crisps, as well as fromage du Faucon Rouge, cheeses served with lavash, pineapple sage and black truffle coulis (for a supplemental price).
Both tasting menus come with ganache chocolat beurre noisette, served with milk tuile, Sicilian pistachio and strawberry mint, and after-dinner chocolates. Both are perfect ways to finish a fun, fantastic meal.
Bellagio, 702.693.8100
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