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Picasso

3600 Las Vegas Blvd. S. (Flamingo Rd.) Send to Phone
702-693-8865 | Make Restaurant Reservations | Menu
Spanish-born chef Julian Serrano steadfastly masterminds this marriage of art and food.
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Local Deals: 120 * 90

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Open
Dinner Wed.-Mon.
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Picasso, Las Vegas, NV

Picasso Restaurant Review

: At this temple of gastronomy (and veritable Picasso museum), Julian Serrano and his solid team deliver a culinary extravaganza. Assistant general manager Ryland Worrell has worked with Serrano since the days of Masa's in San Francisco. Setting the stage in the dining room are prized original paintings and elegantly dressed tables pushed comfortably apart. Select tables offer views of Bellagio's fountains, topping off the exquisite, romantic setting. Since Picasso spent much of his life in the South of France and Spain, those are the influences Spanish-born Serrano follows. What's on the plate is straightforward, but presentations are dramatic, rich in vivid and contrasting colors, as well as delicious. Diners have a choice of menus: the three-course pre-theatre (available at 5:30 p.m. for $75), the five-course vegetarian ($132), the four-course prix-fixe ($122, wine pairing is an additional $63) or the five-course dégustation ($132, wine pairing is an additional $73). Premium wine pairings are available for the four-course and five-course menus for $128 and $148, respectively. In fall and early winter, Picasso also presents a Truffle Menu ranging between $250 and $300 with wine pairings. Surrender to such delicacies as warm quail salad with sautéed artichokes and pine nuts; foie gras au torchon complemented by wild huckleberry and port coulis; and roasted Maine lobster with sauce Américaine and salsify. Pastry chef Matthew Fleisher ends the meal with desserts like pineapple tart and a warm chocolate fondant. Even though Las Vegas is crowded with top fine-dining restaurants, we have an affinity for Picasso. The main reason is that, in contrast to most of Vegas' other imports which are associated with a famous chef, here the culinary star himself does the cooking. Advanced Level Lead Sommelier Douglas Kim and Certified Level Sommelier Michael Schwab juggle a wine collection of more than 1,750 bottles, ranging up to $61,290 for a 1995 Romanée Conti.

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