05/11 On Wednesday nights everyone in Henderson knows that Todd waives the usual $20 corkage fee. This is our favorite Las Vegas restaurant for a number of reasons not the least of which is that Todd is an amazing chef who is creative and only uses seasonal produce and seafood. Prices are more than reasonable given the quality of the dining experience and service that has been consistently nothing short of outstanding. Our wine this evening was a bottle of Blackstone merlot which was fantastic in comparison to the wine we have been drinking on this trip.
We started off with a Dungeness crab cake appetizer which was the best crab cake we have ever encountered albeit a little smaller than I would prefer. For an entrée I ordered Teriyaki halibut which, in season, is always a popular menu item particularly in the Westie household. It was accompanied by coconut rice, a baked tomato, bok choy, beets and an enoki mushroom. Ann’s entrée was a good very rare piece of ahi tuna in a soy garlic sauce that literally melted in her mouth. Accompanying this entrée was a large dollop of waabi mashed potatoes that she refused to share with me. LOL
At the conclusion of the meal Todd stopped by our table to thank us for our continuing patronage as well as to comp us glasses of an after dinner drink made with chocolate from Holland and wine.
12/09 revisit: Todd Clure, the owner/chef of this restaurant, continues to accumulate awards for his innovative cuisine. Unlike other celebrity chefs in Las Vegas, you will find Todd in the kitchen every evening. He also modifies the menu in concert with the availability of fresh fish and produce. We like to dine on Wednesday nights when the normal $20 corkage fee is waived. On this evening we enjoyed a bottle of Los Vacos cabernet sauvignon.
Our server, James, recited the evening’s specials and answered our questions about the menu. We started off by ordering one of Todd’s signature appetizers, Asian dumplings with a soy-garlic dipping sauce. These dumplings were delightfully light and flavorful. He also served us a complimentary appetizer, in appreciation of our continuing patronage, of arancini with tomato sauce that were unlike any we have ever experienced (this is a compliment).
Ann ordered the mahi mahi stuffed with crab served with island rice and an almond sauce. My entrée was South African sea bass with a barley salad and Riesling reduction sauce. Both plates included a roasted tomato, grilled squash, enoki mushrooms, watercress and carrots; a rainbow of textures, colors and flavor. At the end of this feast, I was kicking myself after realizing that I had forgotten to bring an email Ann received for a complimentary dessert in recognition of her birthday. It did not matter because shortly after our plates were cleared, James brought us a complimentary Toddamisu, Todd’s take on a tiramisu
09/08 On Wednesday nights Todd waives the usual $15 (now $20) corkage charge so I brought along a bottle of cabernet sauvignon. On our arrival we were disappointed to learn our favorite server had departed for parts unknown, but Sunny, our new favorite server, proved to be both appropriately named and equally efficient. We started off with a basket of delicious homemade breads. We decided to share a watermelon salad that included pepitas, cayenne, lime juice and feta cheese - an amazing mixture of flavors. We each chose the fresh teriyaki halibut entree served over coconut rice and bok choy, but Todd has reworked the recipe to include fingerling potatoes plus baby carrots and sugar peas. This ended up making this fabulous dish even better. Near the conclusion of the meal Todd came over to our table and thanked us for our continuing patronage.
Pros: Seasonal seafood, personal attention