Cooking For Engineers

[Dilbert]

so . . . we decided to do a little way-cationing.

went to Las Vegas. we've been there a couple times - this trip we learned we're just plain Vegas'ed out.

you have to eat, right?

going full bore mad-as-a-hatter, we did din-din at Tom Colicchio's CraftSteak;
opted for the three course "menu" thingie with the wine parings.
one specialty is "domestic Wagyu" - I had the skirt steak, DW went for the filet.

starters: skewer sauted shrimp, red&green tomato slices on greens.
sides: potato puree, smoky caramelized fresh kernel corn, steamed/poached(?) asparagus.

starters&sides were drool generating tasty with just perfectly done seasonings / flavors.

DW pronounced the beef the best she has ever eaten - and I'd second that on my skirt steak. perfectly cooked, no knife required (seriously!) and the portions - despite the 'cost' of Kobe style beef - were generous - we had to struggle a bit to finish.

never had the opportunity to dine on the 'good stuff' - some place that advertise Wagyu/Kobe beef, but what I've tried elsewhere did not remotely resemble the taste&texture of the CraftSteak prep.

desert course was a medley of fruit ice creams/gelato and chocolate soufflé. unfortunately the deserts did not make the same 'over the top' impression as the rest of the menu. very good stuff, but...

wine parings:
warning - take my opinions with grains of sea salt - I'm not a big fan of red wines.
three cabernet sauvignon:
2006 Jordon
2006 Grossbarn - main course
2007 Garric Cellar

the Jordon and Grossbarn worked for me, however left my socks on.
the choice of a cab sav. for a sweet desert course was not well thought out. I questioned that during the pre-order discussion - I suspect the Garric was initially planned with a fruit&cheese assortment in mind - where it would have worked quite well - but with ice cream, we left most of the glass.

Overall:
Recommended for a splurge event.

CraftSteak is not an inexpensive meal - to a degree the cost can be more modest by selective ala carte choices.

Service and staff were superb; environment was very nice – not loud, not crowded, not rushed, not stuffed-shirty.

opting for the chef menu worked for us.
the wine parings were a big disappointment.

[GaryProtein]

I have to agree. The steak dinner I had at CraftSteak at the MGM in Las Vegas a couple of years ago was wonderful.

I have never been to CraftSteak in NYC, now re-opened as Colicchio's, but plan to go soon.