to devour...: Aureole

Aureole @ Mandalay Bay, Las Vegas

Chef Charlie Palmer

1 michelin star

Wine Spectator Grand award

When you walk down these stairs which wrap around the four-story temperature controlled wine tower that housed approx. 10,000 bottles of wine. The place setting is simple and elegant.

They were tech savvy with their wine list. Instead of presenting the listing in a usual thick menu like most restauratns, we were given an electronic tablet where we can browse through the wine by category, variety, region and subregion etc.

On their menu, there were 2 different prix fixe tastings or you can also select small dishes and entrees. We decided to check out the four-course tasting "parallel" menu in which each course consist of two dishes riffing on a shared ingredient. The idea, apparently, is to give diners the equivalent of an eight-course tasting menu without consuming so much time.

Presentation was spectacular. Each plate was served on unique shaped plates split into two geometric sides. However, the food was only average. It wasn't bad, but we were looking for the "wow" factor like other restaurants of the same class.

1st course

-Dungeness crab and ahi tuna imlle feuille, coconut kefir lime froth

-Seared dungeness crab cake, papya salsa, yuzu aioli

2nd course

-Oilive oil poached wild king salmon, citrus braised fennel, sambal buerre blanc

-house made salmon angelotti, wilted pea tendrils, olive tomato emulsion

3rd course

-Japanese pepper, wagyu beef strip loin, grilled abalone mushroom, sweet potato fries

-seared diver sea scallop, yukon gold morel mushroom and fava beans, potato gnocchi