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Fine dining at the Ark of Las Vegas – Lutece and Tsunami Asian Grill

Fine dining at the Ark of Las Vegas – Lutece and Tsunami Asian Grill

Read Jetsetters Magazine at www.jetsettersmagazine.com

To read this entire feature FREE with photos cut and paste this link:
http://www.jetsettersmagazine.com/archive/jetezine/food/vegas/ark/lasvegas.html

In Los Angeles it seems all waiters in fine restaurants are awaiting their big break as actors; in Las Vegas it seems that all the waiters and captains have advanced college degrees — and that is what is making the Strip one of the hottest dining areas in the world.

It is so refreshing to not only dine in style, but also to carry on philosophical discussions with the captain of our table — so is the case with our wonderful experience at Lutèce, inside the Venetian Resort and Casino, the only restaurant in the hotel facing the Strip and overlooking the Grand Canal. Our captain, Jason, is a pleasurable and congenial young man, recently married, working on his PhD in Philosophy and Ancient Civilizations, so naturally the gamut of the conversation ranges from the recent Aristotle scroll high tech computer deciphering to wine from ancient Rome.

We start the evening with Evian water but Lutèce (loo - tess) offers Pellegrino sparkling water as well, which we follow with a modestly priced bottle of Brouilly Beaujolais Cru, Chateau de la Chaize, ’02 (or at $11 a glass), made from pure Gamay grapes. According to Jason, it is one of the few red grapes that should be slightly chilled, like most white wines.

Lutèce is one of two Ark restaurants in the Venetian Resort, and it has one of the best wine selections in Las Vegas, in a town with some of the best cellars in the world. The extensive wine menu includes crisp white blends, unusual Syrahs (even a petit Syrahs), extensive champagnes, prestige Cuvees, Meritage/Proprietary varietals, and even rare finds like Saint Estephe and Saint Julien and Saint Emilion and Puiseeguin Saint Emilion. The most expensive bottle in their line-up is probably the Chateau Mouton Rothschild ’82 at $2400 a bottle.

Our celebrity chef of the evening, Andre Becker, recommends, as does Jason, the five course tasting menu that begins with an appetizer of Scottish Smoked Salmon on Baby Frisee Salad, and Citrus Crème Fraiche Vinaigrette ($16); the freshest I have had since I left the Celtic isles.

Next up is the first course in the five course presentation: Aussie Tuna (Ahi Tuna “Mille Feuille”) plated sashimi fashion with 1/8 inch Granny Smith slice separations, with a garnish of Argan Oil ($17). Another choice could have been Fois Gras with Smooth Lentil Cream Sauce, (seared Fois Gras and Green Lentils “Du Puy Puree" — $19).

The second course of the evening: Classic Lobster Bisque


($14), with the chef adding Lobster Oil with a garnish of fresh cayenne pepper and a Roulade infusion of scallops. Another choice could have been the Chilled Bell Pepper and Tomato Soup with Crab Cocktail ($12), or a more expensive choice, the Russian Beluga Caviar “AAA” at market price.

The third course: Star Anise Crested Sea Scallops — two scallops at about an ounce each sautéed in butter and garlic with herbs placed on a cloud of celery root puree with lemongrass and orange reduction ($31). Another outstanding choice could have been Dover Sole Meunière (Veal Demi-Glace Sautéed Bok Choy, and Lemon Confit — $40).

The fourth course is the entrée of Sautéed Beef Tenderloin (Rossini Style) — four ounces of tenderloin cooked to temperature — Chef Andre recommends medium rare, with a ½ medallion of fois gras and a drizzle of black truffle and merlot, coming with a side of Potato Croquettes, making their arrival in a cute, small personal cast iron pot with little handles, keeping the spud pinky fingers bursting hot ($38).

Other finely designed Lutèce entrées include:

Farm Raised Chicken (Cocotte Style — $29)
Roasted Muscovy Duck (Peking-Style — $29)
Pepper-Crusted Rib Eye ($36)
Grilled Colorado Rack of Lamb ($39)
Pan-Roasted Squab ($31)
Milk Fed Veal Chop ($41), or:
Braised Beef Short Rib ($30).

The final fine dining endeavor is the Verona Chocolate Mousse Cake with hardened shell. No woman alive can deny this delicacy – nor any man!

Originally out of New York City, Lutèce opened four years ago (2001) at the Venetian Resort (the New York venue is closed), and designed and blueprinted for two stories (but now Vivid Night Club is upstairs). The fashionable (A metallic faux teakwood swirls across the main room.), contemporary restaurant — no 90 degree angles anywhere — has seen a series of celebrity chefs, including David Faye and Gustav, the principal Lutèce owner, and now Andre Becker.

Lutèce, which is the ancient name of Paris, France, is an intimate cubbyhole of a restaurant, with only 18 tables in the main room where we watched from a small alcove the glorious sun setting across the Strip; there are also 16 tables in the private salon and 16 patio tables that are perfect with the right night temperatures.

Lutèce is open

To read this entire feature FREE with photos cut and paste this link:
http://www.jetsettersmagazine.com/archive/jetezine/food/vegas/ark/lasvegas.html

Kriss Hammond, Jetsetters Magazine Correspondent. Read Jetsetters Magazine at www.jetsettersmagazine.com


About the Author

Kriss Hammond, Jetsetters Magazine Correspondent. Join the Travel Writers Network in the logo at www.jetsettersmagazine.com

 

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Content Menu
  • 10 great wine tasting tips

  • 16 quick tips for eating at restaurants or work

  • 4000 year old secrets of green tea

  • aging gracefully

  • all about entertaining with food and wine

  • american fast food restaurants

  • and you thought coffee was bad for you

  • an idiots guide to wine tasting

  • an introduction to wine

  • australian bbq recipes

  • australian wines

  • australia is more than jacobs creek

  • autumn cooking great fall recipes and tips

  • a beginners guide to chinese cookery

  • a guide to gourmet coffee

  • a guide to wine racks

  • a perfect cup of coffee

  • bakers racks add flair and style to your kitchen

  • barbeque grilling has reached a whole new dimension

  • barbequing a fun and convenient way to make dinner

  • basque cuisine

  • beer and food pairings

  • blended and varietal wines

  • blue cheese omnivorous

  • braised fish in soy sauce hong shao yu

  • braised garlic short ribs with a red wine tomato sauce

  • build your own wine rack in an afternoon

  • buying wine how to read a wine label

  • buy fine wine at great prices a strategy

  • champagne wine

  • change your diet and eat the mediterranean way

  • cheese explore a new taste

  • chicken breasts with spicy rub

  • chicken with white wine pasta

  • chilean wine history and style

  • chinese dumplings on chinese new year

  • chocolate is good for you

  • choosing a wine gift basket

  • choosing wine on a first date

  • choosing wine to match food

  • christmas recipes main dishes no 9 of 12 duck with cardamom sauce

  • class on glass

  • coffee characteristics and how it helps you choose the perfect coffee for you

  • coffee everything you need to know from arabica to zanzibar

  • coffee is it getting too complicated

  • coffee with class

  • come home to comfort food

  • corks for wine

  • creating the perfect foam

  • cuban thanksgiving from our latin table

  • cucumber pork soup

  • delicoious swordfish

  • determining if a wine is spoiled

  • do you know these little known facts about tuscany wines

  • easy summer salads lighter foods for a brighter summer

  • ediths cake that thrilled the french

  • emu the natural alternativee for the backyard grill

  • enjoy colorado wines

  • enjoy your favorite winebut with some rules

  • experience the joy of eating at a restaurant

  • fall for outdoor entertaining this autumn

  • family life or wine for christmas dy

  • fantastic fruit

  • fine dining at the ark of las vegas lutece and tsunami asian grill

  • fondue 101 how to make cheese fondue

  • foods to avoid that cause bad breath

  • food and drink what to expect in costa rica

  • food and wine choice advice from an expert wine taster

  • formula for successful wedding party

  • french wine

  • french wine laws

  • fresh fare from the food isle ireland

  • from prix fixe to cold tea a glossary of popular and obscure restaurant terms

  • german wine the new commodity on the american market

  • get to grips with your wines

  • gift of the month clubs the lazy mans guide to gift giving

  • give a fondue party

  • gourmet a defining moment

  • gourmet centerpieces

  • gourmet coffee beans a brief overview

  • gourmet goodies

  • gourmet sauces rubs and marinades give your bbq a gourmet kick

  • grigio or gris this is a great white wine

  • grilled scallops with ginger lime sauce

  • guide to buying wine glasses

  • guide to tasting wine

  • hans is author of steaks seafood and

  • have a wine and cheese shower or party

  • have you bought your first case of wine yet

  • healthy fondue a guide to making broth and hot oil fondues

  • healthy seafood recipe

  • health benefits of tea

  • helens homemade fishcakes recipe

  • helens pan fried seabass

  • history of hawaiian coffee

  • history of the mendocino county wine industry

  • holiday cookie exchange

  • homemade christmas gifts from the kitchen make your own holiday gift baskets

  • honey dijon glazed ribs

  • hosting a wine party

  • hosting a wine tasting party

  • hot fun in the summertime

  • how sparkling wine is made

  • how to begin wine collecting

  • how to be creative when you are cooking

  • how to brew your own beer

  • how to grow grapes for excellent wine

  • how to host a memorable july 4th barbecue and have fun too

  • how to host a wine party

  • how to make beer

  • how to order wine in a restaurant

  • how to store wine

  • how wine is made

  • index

  • introduction to italian wine

  • in grandmas kitchen part i

  • in praise of the humble salad

  • in time for summer blue danube wine company introduces refreshing new varietals from hungary the craftsmane series from hilltop neszmely winery

  • is your italian olive oil really italian

  • italian cuisine in the heart of tuscany

  • italian cuisine more than pasta

  • kitchen pantry

  • knowledge and creativity

  • la minita coffee its in the green beans

  • learn about chardonnay wine

  • learn about the benefits of green tea

  • learn to deal with the wine steward in restaurants

  • left over wine

  • love wine join a wine club

  • low fat salmon recipes

  • make your own gourmet gift baskets

  • making red wine

  • making wine like a pro

  • maple flavored smoked turkey

  • marketing wine on the internet

  • more mead mlord irelands medieval banquets

  • murder by heat

  • not your orthodox way of learning about wine

  • oakville wine country

  • olive varieties

  • paella recipe secret

  • paella the most famous spanish dish

  • parmesan crusted sole with lemon beurre blanc

  • pinot gris or grigio this grape makes great wine

  • planning a fondue party

  • planning wine for your party

  • provence a wine lovers dream come true

  • quick reference buying and storage guide for cheese

  • raise a glass to the best wine of the month gifts

  • rare varietals cure wine boredom

  • reading an italian wine label

  • recipes from around the world right in your kitchen

  • reductions proving less is more

  • regional cuisine new england clam chowder

  • roasted vegetable and goat cheese salad

  • roast rack of pork with grain mustard sauce

  • rotator

  • rowan jelly mountain ash pyrus aucuparia

  • rubs to cook with

  • rutherford wine country

  • sangria blanca

  • sangria recipe

  • satisfy your wine desires join a wine club

  • sauces for quick gourmet cooking

  • sauces used in asian cooking

  • sauted family bean curd

  • seafood and corn beach barbecue

  • seafood fettuccine alfredo

  • selection of seafood recipes compliments of cafe hobson

  • serving wine

  • share a gourmet food basket with your lover

  • sherry a wine of tradition

  • sicilys great eggplant tomato stew

  • smell nothing taste nothing

  • southern mama

  • spanish food how to prepare boquerones

  • spanish food the tasty tortilla

  • specialty gourmet coffee

  • special ingredients shark fins birds nest

  • start your wine cellar the right way

  • storing your fine wine

  • substitutions for commonly used ingredients

  • sweet sour fish

  • sweet sour pork gu lao rou

  • sweet surprises

  • take a california wine country tour

  • tasteful gift giving

  • tasting wine

  • tasting wine the basics for beginners

  • tayberry jam

  • tayberry raspberry and strawberry jam

  • tea at sea

  • tempranillos role as a new varietal wine in australia

  • tempranillo a new red wine star in australia

  • ten foods with special powers

  • the 1976 paris wine tasting

  • the best of the boutiques

  • the curious history of wine consumption in america

  • the excellent french wine

  • the first rule of wine drinking

  • the french paradox

  • the fundamentals

  • the gentle art of poaching

  • the habanero chile

  • the harmony between food and wine

  • the harmony between wine and food

  • the history of italian coffee

  • the history of the acai berry

  • the history of wine country in the sierra foothills and the delta

  • the ideal temperature to store your wine

  • the latest craze on gourmet coffee

  • the major flavor components in wine

  • the mystery of decanting

  • the mystery of sparkling wine

  • the next shiraz varietal wines for australia

  • the perfect complement

  • the rise of rioja wines

  • the stuff of poetry mead

  • the sucessful dinner party

  • the true hystory of tiramisu

  • the wine and green mushroom caper

  • three rules for choosing the right dinner wine

  • tips to buying food online

  • to air is divine

  • twelve wines of christmas

  • understanding the basics of wine tasting

  • understanding wine grapes

  • understand wine and your health

  • unique gifts send food gifts for something delicious and different

  • using bargain wines to your advantage

  • vegan chocolate feeds the sweet tooth

  • water into wine

  • weight loss recipe veal mango

  • what is corked wine

  • what puts the sparkle in sparkling wine

  • what wine really is just in case you thought you knew

  • what wise guys eat

  • what you need in a gourmet kitchen

  • when punt is about packaging not football

  • which is for you blended or varietal wines

  • who made the first wine anyway

  • who needs a cookie jar

  • why red wine is red and other isnt

  • winezap launches new website to help wine consumers find price and compare wines subscribers to winezaps free newsletter offered 10 off any wine regardless of quantity purchased

  • wine accessories the things you need

  • wine and beer are good for us yes second in a series

  • wine and dine them

  • wine and onion bisque spring mix salad with worcestershire parsley dressing

  • wine a worthy teammate for football

  • wine etiquette with ease

  • wine e learning campus in malta

  • wine grapes white varieties

  • wine is in the moment

  • wine making and home brewing whats the deal

  • wine making for beginners

  • wine openers 6 styles reviewed

  • wine racks are great for all your bottle storage needs

  • wine rack storage simple guides on choosing

  • wine rack storage simple guides on choosing the right rack for your wines

  • wine storage hints and tips

  • wine storage is the key to preserving and aging your wine

  • wine tasting

  • wine tasting four easy steps to hosting a great wine tasting party

  • wine tasting in carneros

  • wine tasting in yountville

  • wine tasting the taditional way

  • wine tasting the traditional way

  • wooden wine rack vs metal wine rack