Michael Mina, Vegas.

The moment we decided that we were going to Vegas to celebrate the new year and my dad's 60th birthday, I (of course) started listing restaurants I couldn't miss. My wish list looked something like: Joël Robuchon, Guy Savoy, Michael Mina, Lupo by Wolfgang Puck, Mesa Grill..., and so on. As a Michelin-starred restaurant, Michael Mina had impeccable service and creative dishes. If you'd rather try it at home, buy Michael Mina: The Cookbook.

For those who can't decide and prefer to try a little of everything, the tasting menu was fantastic. It includes Chef Michael Mina's signature dishes like the lobster pot pie. I was too intrigued by the a la carte menu offerings to pass on the opportunity. My only critique would be the lack of theme and consistency across his menu items. I felt that there was no central theme (cuisine, ingredients, or seasoning) to tie his dishes together. In my opinion, his specialty seems to be seafood and appetizers.
Here is a list of what we sampled:

Tasting Menu
Ahi Tuna Tartare - Ancho Chile. Mint. Pine Nut. Sesame Oil.
Lobster Pot Pie - Summer Vegetables. Brandied Lobster Cream.
American Kobe Rib Eye - Porcini Butter Poached. Creamed Corn.
Hot Mulled Apple Cider - Vanilla Sugar Cookie.
Glazed Chocolate Brownie - Cocoa Nib Ice Cream. Spiced Pecans.
Root Beer Float - Warm Chocolate Chip & Cookies.
Brown Sugar Wafer
Chocolate Bon Bon

A La Carte
Hors d'oeurves - Foie Gras PB&J, Cured Ocean Trout, Steak Tartare, Crab BLT
Truffle-Stuffed Jidori Chicken - Savoy Cabbage, Foie Gras Rice
Banana Tarte Tatin - Brown Butter Ice Cream, Toffee
Apple Crisp - Cinnamon Ice Cream, Oat Streusel

José Andrés: Tapas @ The Bazaar

Tapas dinner at The Bazaar by Chef José Andrés. This is where you would experience molecular gastronomy where each dish combines both traditional and modern techniques. Every bite reminded me of something I've had before, but the presentation and ingredients in each dish were unique and creative. I loved the atmosphere and the overall experience, especially when we were escorted to the dessert lounge for a separate dessert dinner.

Here are the tapas and desserts we sampled: (not in order of the photos)

• Braised Wagyu Beef Cheeks California Citrus
• Organized Caesar, Quail Egg, Parmesan
• Apple and Fennel, Manchego Cheese, Walnuts, Sherry Vinegar
• Japanese Taco, Grilled Eel, Shiso, Cucumber, Wasabi, Chicharron
• Smoked Yellowtail and Crispy Rice, Yoghurt, Grapes, Capers, Radish
• Market Fish Ceviche and Avocado Roll, Jicama, Micro Cilantro, Coconut
• Bagel and Lox Cone
• Cotton Candy Duck Liver
• Tortillas de Patatas "new way", Potato Foam, Egg 63, Caramelized Onions
• Lemon Artichokes, Black Olive Tapenade, Dandelion
• Your Life Will Change Dashi Linguine, Parmesan, Quail Egg, Basil
• Philly Cheesesteak, Air Bread, Cheddar, Wagyu Beef
• Oxtail, Watermelon radish, Cilantro, Steamed Buns
• Hot Chocolate Mousse, Pear Sorbet and Salty Hazelnut Praline
• Square Cupcakes 

The French Laundry

We finally visited Chef Thomas Keller's 3-Michelin-starred world-renowned restaurant, The French Laundry. 

Once we were seated, we were provided with two sets of menu that change daily and an ipad for wine selection. One menu was the restaurant's standard menu and the other was a vegetable menu that consisted of lighter courses. We, of course, opted for the standard menu. The restaurant also has four sommeliers to help select the best wine for each course.

The French Laundry Dinner July 31, 2011

"Oysters and Pearls"
Sabayon of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar

"Salad of Hawaiian Hearts of Palm"
Beets, Navel Orange, Australian Black Truffle, Pickled Ramps and Nasturtium

Choice A - "Sauteed Fillet of Gulf Coast Red Snapper"
Forest Mushrooms "a la Grecque," Nantes Carrots, Sunchokes and Cilantro Shoots

Choice B - "Seven Spice-Cured Atlantic Fluke"
Hen-of-the-Woods Mushroom "Tempura," Asian Pear, Red Radish, Hass Avocado and Bonito "Gelee"

Choice A - "Flour Story Hill Farm Poularde"
Yukon Gold Potato, Celery Branch and Summer Truffles 

Choice B - "Tete De Cochon"
Brentwood Corn, Bing Cherries, Black Walnut and Arugula

"Elysian Fields Farm Lamb"
"Petit Sale," Marinated Toybox Tomatoes, Summer Squash, "Panisse" and Spanish Capers

"Andante Dairy Cadence"
English Muffin, Blackberry, Fennel Bulb, and Mustard "Aigre-Doux"

"Chamomile Sherbet"
Sunflower Seed "Granola," Summer Melon and Honey

Choice A - "Carramelia Chocolate Cremeiux"
Gros Michel Banana, Georgia Peanuts, "Dentelle" and Salted Popcorn Ice Cream

Choice B - "Nectarine Melba"
Sicilian Pistachio "Pain de Genes," Andante Dairy Yogurt, Biscotti and Raspberry Sorbet

One of the many "snacks" throughout the evening - "Assorted Chocolates"
Peanut Butter Jelly, Hazelnut, Olive oil, Ginger, Fruit, Cherry

A Tour of The French Laundry Kitchen

Real Time Monitor of Per Se, New York

Beautiful Conclusion of our Evening at The French Laundry

The French Laundry Cookbook

The Essential Thomas Keller: The French Laundry Cookbook & Ad Hoc at Home [Box Set] [Hardcover]

Chef Kahn's Red Medicine

It was the perfect evening to celebrate my cousin's exciting summer internship in NYC and we knew we had to go somewhere special. She proposed trying out Red Medicine, Vietnamese fusion cuisine in Beverly Hills.

Chef Jordan Kahn has worked with Thomas Keller at The French Laundry (as his first job!), Grant Achatz, and Michael Mina, so his creation is not only beautifully presented, but has the wildest combination of flavors and ingredients. It was definitely a memorable dinner. The only comment I would add is that Chef Kahn definitely focuses on the sweetness in every dish. I think some more lime, lemon or other citrus flavoring would accent the plates well.

Red Medicine at Beverly Hills

We started with a cold appetizer Green Papaya (pickled roots, crispy taro, tree nuts, nuoc cham). This was light and refreshing, especially with the nuoc cham, or Vietnamese dipping sauce, that was made into a broth.

Green Papaya

We followed the appetizer with Pork Chaud-Froid (crispy chicken skin, lychee, clove, pistachio, spicy herbs). This was one of my favorites, especially with my favorite fruit - lychee. 

Pork Chaud-Froid

Then we ordered a hot dish - Pintade Fermier (slow cooked in caramel, cinnamon, mustard lettuce, coriander, crispy onion roots). I was not as impressed with the flavors of this dish though the presentation was excellent. It tasted much like sweet and sour pork ribs that I often make at home, lacking a certain depth that other dishes had. I do love that they served this dish with steamed rice. The plates at Red Medicine tend to be extremely powerful in flavors and sauces, so almost all would need some sort of starch to accompany them. 

Pintade Fermier

Another hot plate has arrived. Beef Cheek ("cromesquis" cashew, asian pear, raisin, romanesco, bacon x.o.). Words cannot describe how tasty the beef cheek was, especially with all the sides. My lovely cousin phrased it perfectly, "I think that might be the best beef I have ever had." Imagine biting into the crunchy fried ball to find the most tender and saucy braised beef. 

Beef Cheek

Although last served, it was my favorite of the night, and I swear it is not just because it is dessert. Our waiter said that it was his favorite too. Coconut Bavarois (coffee, condensed milk, thai basil, peanut croquant, chicory) - very possibly one of the best dessert creations I have ever had. 

Coconut Bavarois

Cheers to a great night and my cousin's brilliant choice of dinner! Have a great time at NYC!