Monday, November 9, 2009

David Burke - Las Vegas

Our reservations were for 7:30, party of three. I had never been to a David Burke restaurant, but heard a lot of about his cooking style and creativity.

The restaurant is located among many of the other fine dining establishments in the Venetian. The interior has a modern feel with some whimsical lamps and art. Humpty Dumpty artwork displayed throughout the restaurant.

The menu is divided into three parts, starters, soups/salads and entrees. There are also a la cart side dishes for the entrees. Our server was very helpful with explaining the dishes and offering suggestions.

Before our starters were served, bread was served. The bread is a Brioche pop-over served with butter and Hawaiian sea salt, good stuff. Fresh and warm and so buttery.

For starters we ordered the Grilled Octopus, Angry Lobster and Day Boat Sea Scallops Benedict. The octopus was served with chickpea puree, celery, confit tomatos, olives and chili oil. The octopus was a tiny bit overcooked, but the dish itself was successful. The lobster had nice flavor, it could have had more meat, but it was good. The scallops benedict, was definitely the star, the chorizo oil, lobster foam and quail eggs combined to make a delicious dish.

I ordered the Pumpkin Soup, we also had a Spinach Salad and a Caesar Salad. The soup was poured into a bowl with a piece of Jerk Chicken and a dollop of Maple Cream. It was smooth, rich and hearty. The spinach salad was delicious as well, the goat cheese, bacon vinaigrette and he candied pecans were a great combination. The caesar salad was pretty average, a few anchovy filets served with the salad were delicious.

At this point we were all pretty full, but we still our last course coming up. I ordered the Grilled Double Pork Chop with bourbon smoked beans, bacon, apple-celery slaw and onion fondue. We also had the Seared John Dory and "Bronx" Style Veal Filet Mignon. My pork chops were overcooked and very dry, the accompaniments were good, but the pork seemed like it rested too long. I don't know if they brined the pork chop, but if they didn't they should have. My friends John Dory was also overcooked. The veal filet was perfectly cooked.

Along with our entrees we also ordered a couple of a la cart items, the bacon fat fries and cavatelli pasta. The fries were incredibly crispy and well seasoned, but the bacon flavor was absent. The fries were much better then the fries we had the night before at Bouchon. The cavatelli pasta was delicious, it was served in a mushroom sauce, I couldn't stop eating it.

The meal was pretty darn good up until the entrees. But the service made up for that. Our server Jeffery was terrific. He and the food runners were very attentive and could not have been more helpful. After we mentioned that the pork and the fish dishes were overcooked, he went out of his way to have the fish removed from the bill and offered us a complementary dessert.

We weren't planning on ordering any dessert and I don't really have a sweet tooth, but this dessert was phenomenal. It was called the "Egg" streme Chocolate. Caramel, Milk Chocolate Cream, Vanilla Panacotta, Cookies and Cream ice cream, all served in a dark chocolate egg shell. An amazing dessert.

With all of the options in The Venetian, David Burke's restaurant is great one. With an eclectic menu and a friendly staff, I would recommend trying it out if you haven't.

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