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Twist by Pierre Gagnaire

3752 Las Vegas Blvd. S. (City Center Place) Send to Phone
Sitting atop CityCenter’s Mandarin Oriental, Las Vegas, this jewel box serves the celebrated French fusion fare of its namesake master chef. Take a photo tour of the Mandarin Oriental, Las Vegas in's Gallery.
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Dinner Tues.-Sat.

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Twist by Pierre Gagnaire, Las Vegas, NV

Twist by Pierre Gagnaire Restaurant Review

: Nestled away on the twenty-third floor of the luxurious Mandarin Oriental, Las Vegas, Twist by Pierre Gagnaire provides an extravagant dining experience as well as an oasis of serenity. The design mixes elegant white cracked-eggshell walls and scattered, suspended pearls of illuminated bulbs while 20-feet-high windows overlook the action of the city skyline. The restaurant is small by Las Vegas standards, with only sixty seats (plus another sixteen in the private room), but the intimate size of this jewel box ensures consistent quality. Chef Pierre Gagnaire, a French fusion cuisine pioneer, has continued his remarkable run of restaurants with Twist, his first venture in the U.S. Frederic Don is the chef de cuisine. Spot-on presentation details include artfully plated canapés and waitstaff provide synchronized service. We suggest opting for a tasting menu, though there are also items available à la carte. Dishes reveal themselves in waves of textures and tastes; their true potential often only slowly begins with the first bite, but after the fourth sets you on a quest for further experimentation, depending on which components you mix and match. Such may be the case with Hudson Valley foie gras prepared two ways (terrine and seared) and a smoked haddock and scallop soufflé. Main courses could include salted and butter-poached Alaskan halibut, Nigerian tandoori prawns, USDA Prime Nebraska rib-eye and A5 Japanese Wagyu with a selection of sauces. Among the desserts, diners might encounter a tarte Tatin or Latour cake of Manjari chocolate biscuit, blackcurrant sorbet and caramelized pear. Master sommelier Will Costello oversees the impressive wine selection, which is housed in a dramatic glass-enclosed loft above the dining room.

User Ratings & Reviews for Twist by Pierre Gagnaire
Average rating    3
Reviews 1 - 2 of 21
Twist Review.
by Acadthea15 on Sun Dec 12, 2010 12:20 am
Exceeded my expectations from Gagnaire. The molecular gastronomy at Twist is some of the best in the country, bar none. We sat at a table near the window and the view was spectacular. Many of the dishes reflect Savoy or Ramsay inspiration, but are very off-the-wall and unique in their own way. I can't wait to return! (Recommended rating: 18/20)
Twisted up in knots
by CarlosEG on Thu Nov 18, 2010 3:32 pm
Beautiful room, great location, lovely setting, table by the window on the 23rd floor, spouse's romantic birthday getaway. Could not have had a nicer start. Drinks were wonderful, lovely glass of champagne, nice drink, lovely wine. Wonderful service. And then the food started coming. Sigh.

It's hard to say just how bad this meal was. The amuse bouche "treats" were bad -- little puff pastries with cheese were stale, the bourbon gelee squares with cinnamon were horribly off-putting. There were tasteless cumin sticks to put into a tasteless cream and then into tasteless crispy shrimp puffs. Nice process and fun idea, but no flavor. The hors d'oeuvres were weird -- tuna carpaccio wrapped around slices of fresh pear served over an herb cream. How could this be bad? Try fish that was too cold, pear that was under-ripe and a tasteless cream sauce. Then came the main courses which were horrific -- either too salty or too bland or too greasy or just rancid. How can you screw up lobster and calamari and so many things at once? We just sent it back, complained, paid and left.

Gracious but embarrassed, they comped up one entree but we still paid $200 for the worst meal of our lives. It was so bad it was funny. It was the Showgirls of dinners. [*edited by] Happily it didn't ruin our weekend or even our evening because it was so hysterically bad. At least it made us feel better about our home cooking.

We are both avid cooks, watch all of the cooking shows, in College semester abroad I worked in French and Swiss restaurants, so I am not a neophyte who can be intimidated by elegant surroundings. The food was embarrassing. [*edited by}
Reviews 1 - 2 of 21
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