During the endless hours of shopping in NYC, I had to stop at some point to replenish myself for lunch to be able to continue shopping! Whilst at Bloomingdales, we lunched at David Burke at Bloomingdales. As we’re from Australia, we have no idea about who David Burke is, but if the food was anything to go by, he must be pretty good.
We had the Shrimp & Lobster Bisque, which was topped with green apple and oyster crackers. It had a smooth texture, which tasted as it should (like lobster). The green apple was an interesting addition to cut through the rich creaminess of the soup. Oyster crackers are essentially mini crackers, which till now I have no idea why they are called oyster crackers (my guess is the size of the cracker).
Next up was the Mac and Cheese which uses cheddar cheese (hence the radioactive yellow colour). Pretty standard, and tasted good enough (please note, at this point of the holiday I’d had lobster mac and cheese therefore elevating my expectations to unbelievable highs).
The Ultimate Cheeseburger was pretty darn good. Meat was moist, burger was well constructed and it came with a large serve of fries on the side, served in a cute chef hat box.
For lunch on the go, this was really good. Items on the menu include soups, salads, sandwiches and burgers. Conveniently located at Bloomingdales, therefore not taking too much away from the shopping expedition.
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Ahh Vegas… scorchingly hot days, endless electronic sounds of the pokies machines, cocktails in ridiculous glasses and land of the celebrity chefs! The selection of restaurants on the strip was endless, and here are ones that I tried out!
Table 10 is Emeril Lagasse’s restaurant located inside the swanky Palazzo. I’d never heard of Emeril prior to this wow the food was good! I had a New Orleans Fried Shrimp Po-Boy with Natural Cut Fries whilst my boyfriend had the Angus Ground Beef Burger (grilled to order – sesame seed brioche bun – natural cut fries – choice of bleu or cheddar cheese) along with a side of Truffle Mac-n-Cheese (excessive for lunch, I couldn’t help myself!). Lunch time prices were very reasonable, and I still have dreams about that Shrimp Po-Boy… it was so good!
Nobhill Tavern is Michael Mina’s restaurant located at the MGM Grand. The restaurant decor was minimalist and elegant. I had the Maine Lobster Pot Pie with baby vegetables and truffle cream – which I think may have been the greatest dish I ate during my whole trip to the US. It had a whole lobster sitting atop crispy fluffy puff pastry in a rich truffle cream – what more could I ask for? My boyfriend had the special of the day, which was a beef short rib served with mashed potato (which he substituted for fries). His comments on the short rib: “promised to be a simple piece off meat of the grill but turned out to be so much more”. Would so go back again, as I saw a couple serves of burger sliders go past and I’m desperate to try them!
Would a post about celebrity chefs be complete without Wolfgang Puck? I think not. We gave in and went to his restaurant Spago in Ceasar’s Palace. We were there for lunch and had the Chicken Meatball Sandwich, soup du jour (Clam Chowder) and Tuna Sashimi on crispy rice cakes. The food was good, and the restaurant was bustling as we sat “outdoors” under the blue sky (ceiling).
All up, Vegas had some of the most spectacular food I’d had. In the land of excessiveness, it seems natural to eat excessively also!
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There was only one place I wanted to go to in San Fran, and that was Fleur de Lys. And I wanted to go because I love Hubert Keller. Hubert is another Top Chef Masters contestant that I fell in love with during the first season.
The restaurant was beautiful and the service was imppecable. It was like a well oiled machine, even down to the coordinated direction in which the waiters/waitresses would walk. We had the 5 course degustation, and it was spectacular. Given the dim lighting, my pictures didn’t turn out too well. Needless to say, most dishes came with foie gras and truffle! The top dish of the evening was the “seared fillet mignon with a lobstered truffled mac and cheese en brioche“. As you can see from the pic below, the dish was pretty as a picture. That’s the perfectly cooked piece of beef on the left, with a lobster tail on top of it, and the truffle infused mac and cheese (with lobster chunks mixed through) on the right. Excessive, yes. Delicious, yes.
Mr.Keller also has another restaurant in the city of San Fran – Burger Bar. I decided to have the most epic burger available, which was “Hubert Keller Burger” consisting of buffalo, caramelised onions, baby spinach, blue cheese on a ciabata bun with a red wine shallot reduction. It was divine! Blue cheese and buffalo? Love it! Perfectly rounded off with a side of fries, onion rings and beer!
Oh Hubert, my love for you only increased during my dining experiences! Till next time mon cheri!
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