 Michael and Wendy Jordan honed their culinary skills during their years as chefs de cuisine in some of New Orleans' finest eateries before moving to Las Vegas when Michael was named executive chef for the new Emeril's New Orleans Fish House. Their own restaurant features autumn-hued walls hung with local artists' paintings. The 30-seat full-service bar at the entrance, complete with tapas-style fare, is a popular gathering spot. Guests also enjoy dining at the eight-seat counter looking into the gleaming open kitchen. The intriguing menu features the freshest products from purveyors, ranchers and farmers in the Southwest. Among specialties are beef and Maytag blue cheese carpaccio with arugula, Granny Smith apple salad, candied walnuts and port wine drizzles served for lunch and dinner; buttermilk onion-crusted halibut with garlic spinach; pan-roasted sea scallops with apple cider beurre blanc and parsnip potato purée; and roasted rack of lamb with rosemary bordelaise sauce and kalamata olive mashed potatoes. Desserts include coconut bread pudding with coconut sorbet and dark chocolate sauce, and lemon ice box pie with raspberry sorbet. The extensive wine list and fine selection of beer complement the creative cuisine. |
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