Payard Patisserie & Bistro

Payard Patisserie & Bistro is at Caesar's Palace in Las Vegas and other locations. 

There is a huge clock in the shop that automatically lets out individual size box of chocolate in 3 different places every 15 minutes.  In each box is an egg shaped chocolate truffle.  Perfect temperature, soft and not too sweet which made it more enjoyable. 

You can go to their site and see what they offer.

Macarons came 6 in a package for $10.  Desserts were $7.  There was a big sign on the wall that showed their menu. 

Three course menu is $42.  Lunch pre fixe menu is $21.

They have a continental breakfast buffet for $22.  High price, but knowing how much they charge each item, the price would be worth it to sample a variety of what they have to a certain extent.

The shop and the restaurant are connected, but not in the same room so you have to walk out of the shop and walk into the fancy bistro. 

The stick of marshmallow is $2.50 and the lychee scented cologne is $48.  It smelled very nice.  Mellow, smooth, sweet and did not scream out, "Fruit!"



My main blog site

http://tasteofeuphoria.webs.com/apps/links

This is my main blog site.  It is still in progress.   The restaurant reviews will be broken into several pages to be easier to read. 

It will consist of the steakhouses, The Buffet at Bellagio, Carnivale Buffet at Rio, Flavor at Harrah's, Studio B and other places.

Smith & Wollensky

Smith & Wollensky
Las Vegas

Overall Rating: 3 out of 5 stars

Atmosphere: 3 out of 5
Food: 3 out of 5
Service: 4 out of 5
Price: $34+

May 5, 2011  After 7pm    [ Note: Pictures may not always show up ]

I had been to Smith & Wollensky at another location in the past and I fell in love with the steak at first bite.  Never had I loved a steak that much bite after bite.  I was craving for more during my meal and days later.  Out of all the steakhouses I have dined at, this was the best.  What made their steak so different is that it has been dry aged.  I was looking forward to going to the place again except it had closed for good in that location.  Imagine how excited I was to dine at Smith & Wollensky again thinking I would get the same savory delight.

Reservations had been made in advance and was told that there was a grill menu and the dinner menu. If we sit at the main dining room, it would be the dinner menu. The bar room offered both menus.

[ No smoking allowed in restaurants in Nevada.  Smoke outside the restaurant. ]
The valet guy was friendly and helpful. He was telling us about how one can rent the scooters for those who need a wheelchair. Something to consider for those who want to get around with more efficiency and can afford the $40-45/day rental. They also put a package of cookies in the cars too.

[ Two peanut butter, walnut cookies in a bag with a single staple allowing air to go through.  The cookies are most likely made fresh on a regular basis. ]

It appears that each Smith & Wollensky has hardwood floors. It adds a bit of casualty and louder setting. White table cloths and a feel that one is in a saloon. The seating was a bit cramped, but there was not a lot of guests at the time. We did notice a table that had a towering, layered, chocolate cake that was fitting for two or three depending on one's appetite.

I do not know if it is the location or the fact we were at the bar area, but the only bread they had were pretzel and the soft rolls that came in the pan they were baked in. It was an assortment of bread sticks, rolls, crispy flat bread at the first place I was at. I was looking forward to that assortment again.

The pretzel bread came with a ramekin of butter with mustard seeds. It was mild and bland which is probably for the best since one can see the salt crystals on the bread. The rolls were soft with a touch of rosemary sprinkled on top that came with regular butter served in a ramekin that was soft and ready to spread on easily.

We did not engage in much conversation with the server and he left us alone for the most part. He got us what we want without delay every time. The setting was overall quiet and the entire staff including management were quite reserved. The feel was more warm and charming at Bally's than here. But this does not mean their service was bad in any way.

It would have been sufficient to order one steak than two. If I knew the cut would be different than what I had before then I would not have ordered one for each of us. I was looking forward to the same concentrated flavors that I had the first time a few years ago. Sadly, it was not the same.

We had both ordered the rib-eye. One with a sauce and one without. I could tell it was not the same cut due to where the bone was. I guess they serve a different cut of rib-eye for the one on the dinner menu that is also higher priced. Even if the cut is different, the flavors should be close. I did not get the same nostalgic taste that I was craving for.

They did not cook it evenly.  Some parts were more cooked and dry.  Not cooked as nicely as Bally's Steakhouse.

A steak au poivre is usually a peppercorn cream sauce with brandy or cognac. It is a basic sauce that should not be difficult to distinguish. Instead of getting a cream sauce, I had something more tangy, orangish and not appetizing at all. The server said it is the cream sauce, but it did not appear to have much resemblence to one. It tasted more of a very strained tomato with enough pepper to give it a kick. He knew what the sauce consists of, but I wonder if he had stopped to consider the color and texture being a bit off.

The creamed spinach came in a small pot that was made for two. I find it slightly too salty, but it would go great on bread or steak. It is made fresh since the spinach held a nice, green color. I do not think the establishment would want to serve canned food left and right.

My steak with the sauce was covered in black pepper. I had to remove some of it since I was not going for the taste of cracked peppercorn. Mine had more gristle and fat than my friend's. I was looking forward to a more even marbling. It was too much to the point that I had to show the manager and ask if that is how it is supposed to be. He did agree that it was a bit more marbling than it is supposed to be. For that, he discounted the steak which is fair.

I was really looking forward to having a great piece of steak from them after all these years. Instead I was not happy with the overall meal. Another disappointing steak experience. But this would not keep me away from trying the other rib-eye for a higher price to make sure that it is how I had remembered it last. If that does not come out right then I would not go to this location again. Until that happens, I will not write off this place since I know what they are capable of serving.

There is not any bit of juices coming out of a rare dry aged steak as it should be. Make no mistake that Smith & Wollensky serves dry aged steaks. In ways, a tad more affordable than all the competitors on the Strip.

They do have a moist, homemade, coconut cake that can finish off the meal right from what I recall. Maybe I would have been happier ordering a side dish with bread and dessert. But why go to a steakhouse for anything else than a steak?



[ The NVCFC donation was not an option. ]

[ I could not make sense of the cow having so much of a coat that it could pass for an over grown sheep. ]

Bally's Steakhouse

[ Chimichurri added seperately on bone in rib-eye with tomato and fried onion ]



Bally's Steakhouse
Bally's Las Vegas

Overall rating: 3 out of 5
Atmosphere: 4 out of 5
Food: 3 out of 5
Service: 5 out of 5
Price: 50% off entree from Tix4Tonight ($3 coupon per person)

May 3, 2011   8PM    [ Note: Pictures do not always show up every time. ]

Maybe there was another way into the casino, but we had gone into a parking garage and then took the elevators down to the casino that had both Paris and Bally's together in the same building.  Stroll through the halls of Paris theme structures and passed by a huge slot machine before going through the smoked filled casino and then found Bally's Steakhouse tucked into a corner with open doors.

It was beautiful from the start.  Elegant place with great service from host stand to the dining table.  I really do not recall any music playing.  If there was then it did not stand out very much.  If only there was a little more space between the tables to feel less packed in.  The carpet and soft walls set the mood with the right amount of lighting.  It was fine dining that felt relaxing and charming.

It was not a full house at the time. I only wish the tables were a little further apart to make it easier to get in and out. Sat in the center against a half wall, there was a good view of a larger table and chandelier in front of us.

Our server, Mark greeted us and asked what we would like to drink. My friend had ordered hot tea and I had iced tea. The pot of hot water was served with a cup and saucer with a bag of Harney & Sons black tea.

An assorted basket of bread came out shortly before our drinks. The mini baguettes were a bit too dense. Regular mini dinner rolls along with the rest of the bread became hard once it was cold. This is not always the case with every type of bread. It all depends on how the bread is made and how often it has been reheated. Pumpernickel/raisin/walnut bread was my favorite. My friend is a fan of the pretzel bread.

[ Butter knife designed to sit up ]

Round slabs of cold butter came on a small dish that was not easily spreadable yet. Some places have it at the right temperature and some do not. It is also good to see the cut butter than the mini pre-packaged butter or the ones served in a ramekin that are seen at many dining establishments. Take notice of how often stores offer cylinder shaped butter and where they come from. Restaurants usually do not buy butter to form into nice shapes for the guests' viewing pleasure. They usually serve it in the shape it came in unless it is in large quantities that they would fill a ramekin.

To offer a bread assortment is a good idea. It means there is bound to be something for everyone to enjoy. Even though it is great for the guests, the reality is that the kitchen goes through a great deal of trouble to prepare them. It is very unlikely for a vendor to be delivering bread to places that offer an assortment of bread since it would not be cost or time efficient. The places that usually buy from a local bakery tend to offer French bread even though it is not the choice of the French. When they become hard very quickly, you know it is not made in house. Take notice of that the next time a bakery makes fresh, hot French bread. Leave it around the whole day and see how the texture changes.

The steak was not the first thing I have tried when it came out with half a small tomato with herb and fried onions for presentation. It was the side dish of with creamed corn that I was more interested in tasting first. It was a small bowl more fitting for one person than two. You think for the price there would be more, but no.

The creamed corn looked about the same as the ones from a can except the taste stood out. Server only said vanilla bean was added, but we sat there thinking about the other ingredients. Light hint of cardamon, turbinado as opposed to regular, fine, white sugar we usually see. Maybe a light hint of nutmeg. The spice was so faint that one can easily miss it due to the sweetness. But you can definitely tell there is more to it than vanilla bean alone.

Dry aged steak would not be as over filling as a regular one. This one was filling and I would not care for more. It was not bad if you over look the gristle and pieces of fat. Anyone who had an evenly marbled, good, dry aged steak would know how difficult it is to go back to the regular, wet steaks

There were fried onions and half a Roma tomato with a basil, oregano and oil rubbed on it. I had that on the side with a sprinkle of salt to put on the steak. Usually I would not put anything on a steak if it taste good by itself. The most that some restaurants would do is add some salt and pepper. Only need a sprinkle of it, not heavy amounts the way they would put at CarneVino. [ Find video of what the chef does to the steak and what was said. It would make a true steak lover cringe. ]As one cuts into the steak, the bits of fat were random which is disappointing. Instead of having a more even marbling, it was a splotch here and there. What is worse is than that is the gristle in between that made it diffuclt to cut out and chew on. Not as good of a cut as it could be.

Mark was great. Easy to talk to, knowledgeable and a food lover. He had commented that the staff usually knows their food which makes the place more special. Rarely do you come across a staff that does whether it is casual or fine dining.

　

It is good to rely on the server's suggestion when the server is knowledgeable about food and keeps the guests' interest in mind. If any staff member would not eat at the place they work at then that is a good sign to not dine there. The level of food knowledge from a server is much greater with the French than the Americans. Thank the corporations that make a habit of producing cookie cutter wait staff to push for higher sales and less about the importance of understanding good food. Rarely does one come across a staff that has tried most of the menu and understand how to describe every other ingredient well.

We usually do not like to make a fuss at a restaurant and I know that there is little that Mark can do about the cut of the steak.  It was difficult to tell him that the steak was not what we had expected so we did not say anything to him about the matter.

First meal in Vegas and it was not the most enjoyable. Everything else was better than the main entree. It is a bit sad to know that much so much thought was put into everything except the steak.

If the focus is on great steak, you never want to over season or serve it in such a way that a guest would either send it back or have to add sauce and spices to it. It should be perfect when it is served to the guest. Each bite should be as enjoyable as the next that would make one speechless.

At Bally's Steakhouse, my only complaint is the quality of the cut and lack of dry aging. A rib-eye at one place is not the same at another. They vary in prices and everything else for a reason.

I was taking a chance with another steakhouse hoping it would be a good and memorable, dry aged steak to start off my first meal in town. Sadly, it was not the case. I really wish that I could rave about this place, but then I would be guilty of deceiving those who seek a great steak.

If it was not for the half off entree coupon that cost $3 per person, it would have been very hard to accept a 22oz steak for $45 that was not up to par. Tea cost $3.50 which is a bit high. Side dish is $8 and states it can be shared and usually it is made enough for two people in many places. Sadly, this was not made for two people. It was a small bowl that would be more appropriate as a single side dish.

The way the steak was compared to everything else, I think one may be better off ordering anything, but the steaks unless one wants to spend good money on a filet mignon. A bit sad knowing they are a steakhouse. It is also odd that they are limited in cuts for a steakhouse too.

We did not have room for dessert nor did it seem worth it. I did ask the server about the prices. He said a range of $8 - 19 with the higher one being flambé

at the table made for two people. I really doubt it is made for two.

There is not any doubt that a great deal of thought had been put into everything. The details of the soft ambience not too dark or too light, the brand of tea to serve, the way the butter was served, the knowledgable staff, the appearance of the steak and temperature, the bread assortment and the list goes on and on. Despite all the care for details, I would only return for the great service, atmosphere, good bread, real butter and tea. There are non steak dishes that I am curious about. But as a steakhouse, I really prefer to spend my money else where.

Most steakhouses recommend the rib-eye since that is the most flavorful cut.  They would not recommend the filet mignon every time since that is usually most expensive.  Some would consider ordering a filet mignon as a fail safe approach, but then it defeats the purpose of offering a selection of cuts when that is the only cut to order.

The best way to order a steak is medium rare.  When it is over cooked, the flavor and texture is not as good for the ones who want to taste their steaks the way it ought to be.  Any steakhouse that knows their steak would recommend it to be cooked medium rare.  Anyone who orders pass medium does not know how to enjoy a good steak the way it should be enjoyed.  For those who order it well done, may I suggest beef jerky or marinated sirloin or perhaps ground beef?

Tournament of Kings

Tournament of Kings
Excalibur Hotel & Casino Las Vegas

 
Overall Rating: 2 out of 5 stars

Show: 2 out of 5
Atmosphere: 2 out of 5
Food: 2 out of 5
Service: 1 out of 5
Price: $45 from Tix4Tonight

Lets take a journey back to the Middle Ages of castles, knights, jousting and rustic food. This is the main theme of the show. It is more about the show than the meal.

There was a midget dressed in a joker's outfit that cheered on the crowd at times and said things that would get him in trouble. The women were dancing bare footed on the sand looking lovely, but not in any accurate outfit of that time. You have to do a lot of imagining in this show since the story was broken into pieces. The outfits were not completely accurate in order to make it easier to move around in and look appealing.

There was not an even story line in which one would get all caught up in the show and follow every second of it. Even though the entertainers have practiced their parts, it seem a bit on the casual side. Not very well refined in the dancing or the sword fighting. Some parts were quick and some looked more slow motion. If it is about theater where the actors are passionately into their roles, it sure was not at this show.

The audience were sectioned into nations. Each knight represented a certain nation. Everyone was encouraged to cheer on their knight similar to how it would be at a sports game or the Olympics. The roar of the crowd was not easy on the ears. Neither was the speakers that were on too loud to hear clearly. If it is on too loud to hear anything well enough then what is the point of having it on so high? Another factor that made it hard to follow the story line. Adding fire works to the show does not make up for the lack of everything else.

On an adult level and the value for the price of the ticket, it really was not worth going to. Most of the shows in Vegas on a low level cost around $40+. It would be more entertaining to kids than adults unless one is that drunk. From the looks of a small group after the show with beer bottles in their hands, they were wanting the show to continue.

My friend who is an enthusiast and historian of the Middle Ages throughout Europe was not very happy about the overall performance. I was trying to keep an open mind about the whole event and was sadly disappointed as well. It did not have a wow factor to it regardless of how much sparks they have thrown in the air.

The villain of the show did ride a beautiful, black Destrier that my friend was able to pet after the show. The name of the horse is Diablo and was around when the show started some years back. He is close to retiring and those who are familiar with horses would know when they are slowing down and look worn.

Unfortunately, not all of the knights know how to ride a horse. One of them bucked as it went back stage after the rider purposely fell off of it. All the horses knew to run to the back, but one of them happened to buck which is not a good sign.

When the place is too loud to yell, all you can do is wave to get service. Sadly, the ones who are not servers act as if they have nothing to do with the guests. The service was blended into the walls which I do not think would be the case if one was sitting in the royal box centuries ago.

After sitting down for a few minutes, the server came to ask us if we like Pepsi or diet Pepsi. No hello or welcome. I had asked for tea and she said only Pepsi or diet Pepsi so I had water. Not a fan of sodas with my meals.

It will always be a joke between my friend and I about the Middle Ages serving Pepsi. There would be a major uproar in every other nation and culture if tea was taken out of the picture then and now. If they were going with a Medieval theme, it really was not up to par in the drink or the food department.

They state cornish hen in their site, but it was really a small chicken that was roasted till the skin was dry. There was not a lot of flavor in it and no seasoning was in the large chunks of broccoli or the whole, sweet, red potatoes. Only the soup had some seasoning to it. I really wonder if biscuits were served that often back in those days as opposed to flat bread, rustic bread loaf or rolls.

I already had an idea of what to expect from my research. Some sites will show you the rustic and lack of presentation of a meal on a platter. I was a bit too frustrated at the time to think about taking photos of the food. It made me wonder if food was that bad then or if someone could have taken the time to find an old recipe if not tweaked things a bit to make the meal worth eating. After all, if you are going to serve Pepsi then you might as well add some sort of seasoning to the bird to make it tasty or offer some type of sauce.

At the end, the server brought an apple pastry. Not exactly what you think of a turnover nor a strudel. It was wrapped and the pastry was soft, but that first bite had a scent of plastic which is a turn off. Despite that and not much taste to it, I had managed to eat it all since it was not that filling of a meal overall. It was the worst meal I had during my visit to Vegas on the Strip. Off the Strip was a place called Del Taco that opens 24hrs.

I understand it takes a great deal to put a show together, serve that many guests in a single hour. The vegetables and soup came out hot, but the chicken was warm. Only wish that they would put in a little more thought into everything or at least the simple meal. Just a tad of interest in the food would not hurt them. If one could not leave the show thinking it was great then at least leave the memory of a tasty meal. The whole experience was not worth the time or money.

Ways to improve the show would be to add a little more dialogue to the story, lower the volume of the speakers so that every word can be heard well enough, either add more drama or action to each scene and refine the movements. Maybe come up with a better dance routine than one that looks as if it was thought up at the last minute.

Ways to improve the dining experience would be to add some seasoning to the food in general. Offer a better selection of meat, vegetables and food in general. It would also help to offer a second serving to even call it a feast. The food can be offered in a more modern or Medieval sense. Either way it would be more enjoyable when it is more thought out.


If the idea is to offer a meal fit for the kings of that time period then at least be closer to the royal side than what looks more fit for the servants. You think King Henry VIII got that wide of a waist for eating what they serve at this place? He would have the heads of the whole kitchen staff rolling all over the ground.

The site does mention something about $13 worth of food is part of the price of the ticket. Makes me think that I can get better at a grocery store with a whole roasted chicken with flavor that is less than $6 big enough to serve two to three people. You think for that price, they can come up with better food or presentation.

The Pepsi is part of the whole ticket. The domestic beer in a bottle is $3 if I remember correctly. Ahh yes, the Middle Ages serving Pepsi and bottled beer. Not tea, ale, mead or cider. I wonder who came up with the drink selection. It could not be someone who is a lover of tea, ale or mead.

Who is up for a few rounds of scripted jousting and bottles of beer?