Steve Drucker wrote:
If we do LOS twice the beautiful bride will never let me live it down.
I wouldn't do LoS once, much less twice in an LV trip, beautiful bride's murderous tendencies or otherwise. If there's tasty oden in Atlanta, I'd assume there's also regional Thai cuisine.
Atlanta Thai is like what's often whispered about Chicago Greektown--all the food comes out of a single commissary. The prejudiced blend of the five elemental flavors tilted toward ubiquitously sweet offers acute insight into why P.F. Chang's is so successful.
Atlanta does, however, have multiple excellent Sichuan options.
L'atelier, with or without Robuchon actually present, runs like clockwork, and is sexy as hell. That'll get you laid (that's what we're talking about right? with the "beautiful bride" and all?). "Beef" khai soi paired with a sangiovese does not. At least not in my hotel room.
It's complicated...LOL. Besides, there's only one old school wine to pair successfully with Thai food--a dry 11.5% alcohol Austrian reisling. Anything else would be fowl.
Seriously. Flame on. After much study, I can finally articulate my discomfort at the prospect of parsing Las Vegas celebrity restaurants. There is little to no repeat clientele. Rather, customers are all transient. There is the food press, the blog space and yelp space. FWIW. It's the embodiment of the Disney-ification of restaurants, fueled by PR.
Further, at least half of the local residents hail from the heartland and have preferences, experiences and frames of reference to match. When VI and others propose that you need to pounce as close to an establishment's opening date as possible--IMHO that's going to be as good as it gets.
Flame off. Back in the age before the Euro, when all of France stubbornly clung to the Minitel (http://en.wikipedia.org/wiki/Minitel
), our Paris splurge was a 2* Michelin lunch several gray and grimy blocks below the theater that housed the Folies Bergere; at a place that earned it's stars for the food, rather than ambience or decor. With a split of champagne and several quarts de vin the bill was about $140. I learned about it thanks to high school French sharpened in restaurant kitchens that enabled me to read the local newspapers online. It was totally worth it. So was two bills for lunch this past year at Le Bernardin. But for Las Vegas--it's LOS and Chef Marc's Pastavino (about which I will report back) and for the BB to don some finery Charlie Palmer's at the Four Seasons for Cut of The Week. To prompt a successful evening, she can have a crab cake too.