Our reservation at this elegant yet sexy, French-inspired bistro was set for 6:30 p.m. and, upon arrival, we were probably 1 of 5 couples there. Not to worry as more people started arriving about 45 minutes after we were seated (by the time we left, the place was full of patrons).
As soon as our hostess seated us, she provided us a "fromage" (or cheese) menu which, unfortunately, we didn't order from. Though, I did hear a few times in my life that the French know their cheeses but my husband wasn't in the mood for it. Ahh c'est la vie!
The manager came by to quickly greet us and to tell us "Happy Anniversary" which then our waiter provided us a couple glasses of bubbly - and, might I add, was probably some of the best champagne we've tasted. But, then again, it's not like we usually have champagne so how do we truly know (one might wonder).
We were served a couple of fancy-looking rolls that reminded me of over-sized chubby bow-ties (I wish I took a photo but use your imagination) and a spread that looked (and tasted) delectable. One side of the dish had soft butter sprinkled with what appeared to be pink, himalayan salt while the other side contained an olive concoction.
Before I get to the food - I MUST talk a little about the interior...My fave color, blue, was the main color in the space. Already I felt relaxed and at home! Shades of smokey-grey, champagne, ebony, bone white, coffee brown, and mauve were also apparent in the color story - you may think the color combination sounds strange but the mix of the warm and cool tones worked well together. Tile work, chic chandeliers, and paintings of naked human silhouettes were seen throughout the lounge and dining areas as well.
This section of the menu presented more "normal" looking appetizers but - what the hell - we decided to live a little.
We ordered the Prime Beef Tenderloin Tartare. This dish came outfitted with truffled potato chips (which looked a bit like Ruffles), a single quail egg, and a sprinkle of sea salt off to the side.
Before dipping the chips in the tartare, we "broke" the egg and mixed it in and then sprinkled the salt over it. We didn't know if that was the correct way but we remembered what one waiter did to a similar dish from one of our past dinner dates in WA.
This dish is obviously raw so, before you decide to knock it, TRY IT. My husband used to be a bit more picky when we first got together but he's acquired some culinary tastes over the years simply by trying them. Trust when I say this tasted AMAZING.
Entree and Sides
There were other entrees on the menu, but we ordered the steaks because, well, that's what they're specialty is. We both ordered our steaks 'medium' - I always tease my husband about ordering his 'well-done' because, really, what's the point in having a steak? All the flavor would be gone and the meat would be...dry.
Also ordered was a half bottle of pinot noir to wash everything down - this provided us 2 glasses each.
Sides are ordered separately. For this type of restaurant, we weren't surprised. We ordered the Jumbo Grilled Asparagus and Mashed Potatoes (not pictured). They weren't large portions by any means so we weren't too worried about not being able to finish anything.
By the time we were done with our steaks (okay, he ate the rest of mine), we were too stuffed to order dessert. We stayed about 15 minutes after our meal to talk and let the food digest a bit. Again, our conversation ended up being mainly about our kids. Sometimes, we're a bit rusty when it comes to talking about other things. Do any other parents out there have the same issue?
It was about 8:30 p.m. and time to call it a night. Once the check was paid, we set off - full and happy. I went back up to our room to kick off my heels and relax while he wandered the casino. A night we both could call ideal.
Overall, we had a great experience. The background music wasn't too loud (actually, I'm not sure if there was any music but, if there was, it must not have been up too high since we could hear each other talk); the food was great; and the decor added to the cool ambiance felt throughout our evening. We'll definitely be back!
When you're in Vegas, try out Morels - morelslv.com/
"WAIT...WHAT?!" you say??? Yeah, I know some of you are probably grossed out at the thought of this. Spam is one of those foods you either love or hate. And, fortunately, my whole family LOVES Spam...
So here's some quick history on the canned meat. Spam is a pre-cooked meat product that was introduced by Hormel back in 1937 that can be served hot or cold. It was basically made of the unwanted meats. This meat was 1st marketed to housewives who wanted quick and easy meals but soon gained attention from the U.S. military. Millions of cans were shipped out to feed our soldiers. Since then, it's remained a staple in (some) family house holds.
I remember growing up, my family would slice the spam and fry it until lightly toasted (crispy on the outside but soft on the inside). These slices would be served with a side of jasmine or calrose rice and ketchup. MM MM GOOD.
This was our favorite way to have it until we found another recipe. I call it "Creamy Tomato Spam." I discovered this at my cousin's house one day when her mom made it and served it to us for lunch. It was LOVE at first taste. And, yes, I'm going to show you how it's made....
Prep Time: 10-15 minutes
Cook Time: 10-12 minutes
Garlic...I use a LOT because I love it and use it in almost all my dishes. How to remove the skin is I will take a clove and smash it under a knife. This will loosen the peel and will be easy to remove. Then I will mince each clove the best I can:
Onions are cut in quarters, sliced lengthwise, then chopped to achieve diced pieces:
Spam - remove from the can. Slice then chop (similar to the onion) to achieve, once again, diced pieces:
Add oil into a pot and heat on high:
Add garlic and onions and stir frequently to keep garlic from burning and until onions are almost transparent. Turn down heat to Medium to further prevent garlic from burning.
Add spam and stir for about 3-5 minutes:
Add can of tomato sauce or tomato bisque:
You should have something that looks like this...
Serve with a half cup of rice and top with fresh cracked pepper and ENJOY!
Like the housewives back then, I love that this is quick and easy. My kids love when I throw this together on the stove. Trust me...my fellow SPAM lovers will add this to their list of fave SPAM dishes.
If you're willing to give this easy recipe a shot, share your pics and/or let me know what you think!
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