By Jonah Turner
On a trip with my family to Zion National Park, we stopped in Las Vegas for a few days. While traveling around the city, we made it a priority to try some of the best restaurants by top chefs. Spago, located within The Bellagio Hotel, is a one-of-a-kind venue with spectacular front row fountain entertainment. No matter the occasion, their talented staff will help to create a memorable experience with impeccable service, unmatched hospitality and the celebrity chef’s world famous cuisine.
When we arrived we were seated at a window with an excellent view of the strip and fountains. A great show every 15 minutes while dining.
The first thing we ordered was the two tier seafood tower. It had chilled Maine lobster, poached gulf shrimp, East & West coast oysters, salmon poke, and Alaskan king crab legs. The oysters were fresh, clean, and plentiful. The last thing you want is grit in the oyster. They placed the seafood on top of ice decorated with seaweed. The shrimp was good but no better than those bought at the store. The salmon poke was delicious. It was silky and rich with a sweet seaweed salad. The Alaskan king crab and Maine lobster was perfectly poached. Although, it would have been nice to be served with butter and some Old Bay.
For my main meal, I got king salmon. The fish was steamed with baby bok choy, lotus root, sugar snap peas, chili oil, and jasmine rice. The salmon was perfectly cooked. The texture was soft and delicate. The baby bok choy and lotus root gives the dish a variety of colors making it colorful and more appetizing. The dish is topped with chili oil giving it some spice and extra flavor. On the side was a mound of rice. Each of the items paired well together.
My mother tried the fresh hand cut linguini pasta with chanterelle mushrooms, English peas, arugula and caramelized Cipollini onions. Simply fantastic. There is nothing like homemade, rich, thick pasta. Chanterelle mushrooms are light yet meaty in texture, and it was almost as though there was an added protein to the dish. They are nutty yet mild in flavor and really complemented the caramelized onions for a flavorful dish with a touch of sweetness. Add some Parmesan Reggiano. to further enhance the flavor! It is a dish to remember.
Finally, for dessert we shared the chocolate souffle. One of the best desserts I’ve ever had. The souffle was fresh out of the oven and still hot. Alongside the souffle they served chocolate sauce, whipped cream, and homemade vanilla ice cream. The presentation was fantastic. The ice cream scoop was perfect and even the whipped cream was in a perfect swirl.
The souffle was flawless. It was rich and not too cakey nor too sweet, and had a rich chocolate flavor. Mixing the ice cream and souffle together was the perfect combination, especially when I put whipped cream on top. Additionally, they served my father a birthday cake, which was an added bonus and really showed their exceptional level of service.
Comments