This was the finest, most delectable meal of my life. The restaurant is simply and elegantly decorated with rich woods, beautiful and creatively used flowers and whimsical paintings of cows. We had 2, count 'em 2, waiters. That is such an insufficient term, though. They treated us like a combination of royalty and family. The warmth and friendliness of these gentlemen was genuine and sincere. One of them even offered to take the above picture for us.
There are numerous fine restaurants to choose from in Las Vegas, and choosing wasn't easy for me. I choose Craftsteak because it serves grass-fed beef and farm fresh produce. And because I'm a long time fan of Tom Colicchio, if you can be a fan of a Chef before trying his food. I honestly never thought I'd have the opportunity to dine at any of his restaurants. As a cancer Survivor, I truly appreciate the grass-fed beef options and rich vegetable choices. I thought it was so cool when I saw a list of farms and food artisans on the menu! I was nearly giddy from the moment we walked in!
In the spirit of celebrating my Remission and improving health, we splurged and ordered the Chef's Beef Selction 3 Course Meal and a glass of red wine. The wine list was a really big book, it was really nifty. I choose the Pascual Toso Reserve Malbec of Barancas Vineyards. It was THE best Malbec I've ever tasted! Well-balanced with just a hint of sweetness, and it had the most amazing purplish red color.
Each of the 3 courses has many components which was a very pleasant surprise. We couldn't believe how much high quality food was in each course, especially compared to the previous night's small yet very expensive appetizers at Stacked.
This First Course
Italian Buffalo Mozzarella with Red Pepper coulis and hazelnuts, perfectly Grilled Shrimp....
and Frisee, Poached Egg and Smoked Bacon salad (my first experience with eating a poached egg on a salad, it was to.die.for.)....
and Roasted Beets with Clementines (heavenly, and also a great cancer fighter).
Most amazing first course of my life! I would have been thrilled just to have eaten that course by itself. Thankfully, I didn't have to.
The Main Course
Yukon Gold Potato Puree (silky smooth, perfectly seasoned divineness) served in a hot copper pot, Asparagus with Lemon Zest (incredibly fresh!), Assorted Sauteed Mushrooms, New York Strip steak medium rare served in a hot copper pan and....
Filet Mignon cooked to perfect medium in another copper pan.
I'll never be able to eat steak anywhere else again. These steaks were melt in your mouth, superbly yet simply seasoned and roasted majestically.
The Third Course
These were the kind of desserts you see on Top Chef. It was thrilling to eat such well crafted food!!
First came the coffee- in a coffee press just for our table! And little pieces of sugar, not cubes, pieces of sugar. I found those pieces of sugar immensely delightful. I'm not a big fan of coffee, but this coffee was special. Smooth, rich, and remarkably fresh.
The desserts filled the table! We gleefully yet somehow gracefully indulged in Chocolate Ganache Cake with Creme Fraiche (chocolate perfection!), Vanilla Bean Cheesecake with Strawberry sauce (insanely delicious)...
and Grapefruit Sorbet (interesting and unique), Hazelnut Cocoa Chip Ice Cream, fresh Dates, Kiwi and Oranges. I haven't eaten many dates in my life, but I would joyfully eat these everyday.
Dining at Craftsteak was by far the culinary highlight of my life. I am thankful to be alive and healthy to have enjoyed it with my Mom. Thank you, Tom Colcchio, Matt Seeber, and all of the Craftsteak crafters. Most of all, thank you Mom for this once in my lifetime vacation and incredibly marvelous and memorable meal.
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