 A few steps into the handsome marbled lobby, happily free from the usual Las Vegas extravaganza, walk past an inviting bar into the elegant and refreshing environment of ENVY. The room that can accommodate 170-plus diners leaves a pleasant impression of generosity and openness thanks to the expansive windows and the high ceiling. An entire wall of the room was converted into a wine cellar featuring 1,500 bottles, immediately gaining the attention of oenophiles. The menu includes the signature 19-ounce bone-in rib-eye and a Tuscan veal chop with lemon, garlic, olives and roasted tomatoes. For non-carnivores, there are many alternatives from the ocean, such as the sea bass with wild mushrooms and crab meat Victoria; and pan-seared salmon with crème fraîche mashed potatoes and Meyer lemon nage. Among lunch appetizers, a simple but successful combination is their version of a salad niçoise, consisting of seared tuna, green beans, Kalamata olives, pine nuts and feta cheese. Desserts are in line with this comfort food, as in a cappuccino custard with chocolate-dipped biscotti. And consider this place for more than dinner: the Sunday Mimosas and Music Brunch offers a choice of entrée accompanied by an appetizer, salad and dessert buffet, and sparkling wine and Bloody Mary cart.
|
Send to Phone 
