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12
Aug
From left to right: Sophie Gayot, pastry chef Quentin Welch, sous chef Mario Medina, Lucas Paya
by Sophie Gayot
I just returned from an intense culinary trip at The Cosmopolitan of Las Vegas. Part one of my eating journey started with dinner at chef José Andrés’s restaurant Jaleo. As it’s an Andrés restaurant, you can expect Spanish cuisine, but be sure that something unusual will happen during the course of the evening.
Find a seating area to suit your mood — note that the bar is not for sushi but for tapas. One of the dining tables is actually a foosball table with players from F.C. Barcelona and Real Madrid all dressed up.. The choices on the menu are quite numerous, so let the staff guide you in making your selections.
There are many must-haves, including the Ferran Adrià olives, toasted rustic bread brushed with fresh tomato, chilled almond and garlic soup, pork and foie gras canelones, and one of the paellas. The “Secreto Ibérico con pan tomate y salsa verde” is described on the menu as “a secret,” so the only thing I’ll say is that it’s good and you should order it.
To find a wine or drink, ask for the iPad to discover the new application developed by Lucas Paya, the Director of Beverage, New Projects & Development of José Andrés’s Think Food Group.
You might be wondering why I’m holding up a pair of tennis shoes (that match my dress!) in this picture with the chefs and Lucas Paya. These shoes, part of a collection of 30, are Jaleo’s unusual serving dishes for the croquetas de pollo (traditional chicken fritters). Luckily they are brand new and all clean. I would be interested to hear what you think about these, as they are not my most favorite “platos” (plates).
You can read the full review of Jaleo, written by our local Las Vegas editor, in our Restaurants section — in case you did not know, we only have professional and local writers in the markets we cover.
If you want to discover the restaurant with José Andrés himself, watch my exclusive video interview with the famous Spaniard from the opening night of The Cosmopolitan of Las Vegas back in December.
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- Aceitunas rellenas y aceitunas ‘Ferrán Adria’: olives stuffed with anchovy, piquillo and ‘Ferrán Adria’ liquid olives
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- Mejillones en escabeche: mussels marinated in Sherry vinegar
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- Quince paste cone
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- Cook Luis Arias Ruiz preparing pan con tomate
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- Pan con tomate y anchoas Españoles: toasted slices of rustic bread brushed with fresh tomato with Spanish anchovies
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- Croquetas de pollo: traditional chicken fritters in a shoe
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- Sea urchin
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- Endivias con queso de cabra y naranjas: endives, goat cheese, oranges and almonds
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- Ajo blanco con cangrejo: chilled almond garlic soup with crabmeat and green grapes
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- Pulpo a feira Maestro Alfonso: broiled octopus with pee wee potatoes pimentón and olive oil
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- Esqueixada: salad of cod with black olives and fresh tomato
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- Canelones tradicionales de cerdo, higado de pato y trufas con salsa bechamel: pork and foie gras canelones with truffles and bechamel sauce
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- Espinacas a la catalana: sautéed spinach, pine nuts, raisins and apples
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- Paella Valenciana Rafael Vidal: a true classic of chicken, rabbit and green beans
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- Secreto Iberico con pan, tomate y salsa verde: ‘secret’ Iberian pork with bread, tomato and green salsa
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- Escalivada catalana: open fire-roasted red peppers, eggplant and sweet onions with Sherry dressing
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- Pan con chocolate: chocolate flan with caramelized bread, olive oil and brioche ice cream
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- Helado de aceite de olive con citricos texturados: olive oil ice cream with grapefruit
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- Flan al estilo tradicional de mama Marisa con espuma de crema Catalana: a classic Spanish custard with ‘espuma’ of Catalan cream and oranges
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- Wine list on an IPad
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- Red sangria
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- Foosball table ready to welcome you to dine
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- From left to right: Sophie Gayot, pastry chef Quentin Welch, sous chef Mario Medina, Lucas Paya
1 Comment »
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They are fantastic all the restaurant are so good… he is the emmbasador for Spain in food… really the best.. thanks for you hard work
Comment by paco — August 29, 2011 @ 10:09 pm