I had such a great time at Joel Robuchon (I still contend that it was the single best meal I've had thus far), I just had to come try L'atelier - though I admit it was hard to fight the urge to go back to Joel Robuchon, especially since it was just next door. Let me tell you, if you think you're making concessions in going to L'atelier, you are mistaken! The experience was magnificent and the food was in true style, a jewel in it's own right but enough of the adulation, let's get down to details. \n\nSetting/Mood: Located in the MGM, it took awhile to get seated (about 20 minutes after our reservation time) but smart hotel/casino owners just happen to have designed it so that their slot machines and gaming tables are conveniently nearby for you to pass the time (and also $40). Dim lighting, rounded bar surrounding the kitchen for a \"watch me cook what you're going to eat and then straight to table\" delivery. \n\nFood: I won't give the blow by blow but as always, unless you're a particular eater, tasting menus provide the best sampling of what the Chef would like to showcase and in theory, does best. All the 9 courses + amuse bouche were just the right blend of gastronomy, simple dishes deconstructed and/or reinvented, typical fine dining courses executed perfectly, creative combinations AND all presented exquisitely and festively for the eyes without being too busy. If you're curious, culinary hitters at bat were 3 courses with foie gras, oysters, lobster, tart, monkfish, quail, venison, champagne-strawberry dessert and chocolate-menthe dessert. This rundown hardly does the food justice but gives you an idea of expectations I suppose. \n\nTips: Bar stool seating encompasses half the restaurant so if you don't want a front and center seat to witness the kitchen, request a table away from the kitchen bar seating area. Also, it's a bit of a tight space so you may rub elbows with fellow dining patrons should you choose to sit in the bar seating area. \n\nFTW: I have a huge time celebrity reverence for Chef Claude Le Tohic who I got to speak to when I dined at Joel Robuchon and also got to see again at L'Atelier as he was checking in for the vacationing executive chef of L'Atelier (he probably thought I was a weirdo because I kept staring at him and wanted to say something but couldn't find the courage - the last time I spoke to him, I rambled on endlessly and unintelligibly so I kept quiet this time). Chef touched a piece of meat, found it not to standard and commanded one of the sous chef to do it over - FOOD POWER...very awesome...\n\nCalifornians: July 1, 2012 marks the end of foie gras in our great state so book yourself endless tickets to Vegas and eat here at least once!
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