1. Joel R0buchon- Las Vegas: The Dining Duo's #1 restaurant in the country. Beyond superalitive.
2. Hello Restaurants: when are wait-staff going to stop asking, "Are you still working?". We left work at the office.
3. Cut lemons in water? Ewwww. A recent study showed that nearly 75% of all lemon slices tested had some human feces on them. And then they float in your water like a toilet bowl.
Showing posts with label gossip. Show all posts
Showing posts with label gossip. Show all posts
Friday
"Mr. Wynn needs more people like you to visit ...glad you had a good time. where are you off to next?" --Mark
"O.M.G. we can't wait to go...we just changed our reservations from Bellagio to the Encore...." --Cathy
"I'm drooling. I'm booking now!" -- Robert
"Great Pics. Everything looks AMAZING. Vegas has a whole new image with the Encore and we're going to go there for Memorial Day." --Sam and Shirley
"Those views! That food! Those dining rooms! How fast can I get there?" Mary
"I've been dying to try this place since I've heard so many great things...but I thought it was unaffordable. I just called and they're offering great prices. Thanks for letting me know about this...can't wait to go!" -- Bobbie
"WOW! You guys really gushed over this one. Every time you've suggested something, we've loved it. We're going to the Encore muy pronto. Thanks for the tips." -- Jeff and Robin
"THAT STICKY BUN at Society has made my computer gain 5 lbs. I'm going there just for that...the rest of it is gravy." -- Leslee
"I LOVE good Asian food, and we wondered where Jet went to since we took a cooking class iwth him in L.A. Now we can finally look forward to another fab meal by him, and we've added that to our "must do" restaurant list for our trip to LV next week" -- Andy & Carey
"You guys are amazing...thanks for letting us know all the "in" spots. We get faster, better, more honest reviews from you than anywhere else...Thank you! We just called and booked a weekend at the Encore...we'll let you know what we like best." -- Carl
"That Steve Wynn is brilliant! How does he keep thinking of these things? It sounds like so much fun....can't wait to hear about the Spa, do tell." --Mary
"We're stuffed just reading about all this. How in the H#$$ do you two keep fit and trim? Probably by running from restaurant to restaurant in the gorgeous Encore. If it works for you, it's going to work for us...we've decided to take a "close" vacation this spring and try it all out, thanks to you two." -- The "S" family
THANK YOU READERS...WE WOULDN'T SAY SO IF IT WEREN'T SO!
Appetizingly yours,
The Dining Duo
"Three of us (all women) want to get together next week for dinner and catch up with our lives so we want good food and the ability to carry on a conversation.
Recommendations????? Please!" -- P.S.
THE DUO: Cecconi's at melrose and Robertson where Morton's used to be located. ....It's new, fabulous, comfy, not pretensious, beatiful, and great food! You'll hang out for hours, and they won't rush you out. You'll love it!
No other way to say it, you’ve lost a friend- after almost 50 years this is it…the end, always thought I was man enough to break off a relationship in person, but this is the internet age and email will have to do. Thanks for the memories, our friendship has ended.
Lori and I have been going to Vegas together for more than 30 years, I have always found the hidden gems, State Street, an Italian Mob Style restaurant, Hugo’s downtown before it was chic, Ferraro’s for the best Oso Buco this side of Italy, and Michael’s before it was “Michael’s”, the top rated restaurant in Vegas in the dungy Barbary Coast - just to name a few. Wouldn’t want to brag, may seem like I was trying to compete with “The Dining Duo.”
This past weekend Lori and I went to Society at the Encore for breakfast, after devouring the sticky bun and with that special look in her eyes, she said “You are amazing, how do you find these places?” I said I’d love to take credit but Scottie and Michael deserve all the credit.
THAT WAS IT!! Her comment, “We will only eat where Scottie and Michael recommend, they are the best!!!” I used to be “HER MAN” – no longer, you have stolen her stomach. My ego has been crushed, you have stolen her heart, and I hope you’re happy.
Your washed-up - ex-friend-
J.K.
PS The sticky buns were even better the second day -OF COURSE WE WENT BACK, THE PLACE WAS GREAT, AND SCOTTIE RECOMMENDED IT!!!!!!!!!!!
Bravo to Elaine and Steve for actively reaching out to our powerful Gay community. It’s a nutural since, as a group, we love style, service, and fun with a flair, all the things the Wynn/Encore serve up in their own inimitable fashion. Now it’s even easier. They’ve set up a direct dial to the LGBT community with 702. 770.LGBT, and you’ll be immediately connected with an LGBT concierge who will be sensitive to all your requests, making your suite, dining and shows all you want and more. The entire hotel is more than gay sensitive, they are LGBT welcoming. Isn’t it nice to be welcomed with open arms.
Read More......
We've been told that eating fruit on an empty stomach will then play a major role in detoxifying your system while supplying you with a great deal of energy for weight loss and other activities. Consider these yummie fruits:
KIWI: Tiny but mighty. This is a good source of potassium, magnesium, vitamin E & fiber. Its vitamin C content is twice that of an orange. APPLE: An apple a day keeps the doctor away? Although an apple has a low vitamin C content, it has antioxidants & flavonoid which enhances the activity of vitamin C thereby helping to lower the risks of colon cancer, heart attack & stroke. STRAWBERRY: Protective Fruit. Strawberries have the highest total antioxidant power among major fruits & protect the body from cancer-causing, blood vessel-clogging free radicals. ORANGE: Sweetest medicine, eating 2 to 4 oranges a day may help keep colds away, lower cholesterol, prevent & dissolve kidney stones as well as lessens the risk of colon cancer. WATERMELON: Coolest thirst quencher. Composed of 92% water, it is also packed with a giant dose of glutathione, which helps boost our immune system. They are also a key source of lycopene - the cancer fighting oxidant. Other nutrients found in watermelon are vitamin C & Potassium. GUAVA & PAPAYA: Top awards for vitamin C. They are the clear winners for their high vitamin C content. Guava is also rich in fiber, which helps prevent constipation. Papaya is rich in carotene; this is good for your eyes.
Do you even own a refrigerator? -- Doug W. You could also review guys you sleep with as if they were restaurants: "the table was nicely set with a number of interesting things to try. Although the main course was portioned modestly, it was well presented and filling. We really had little room for dessert, and yet the host kept at us until we relented". --Michael V. You Guys , like fine wine, keep getting better and better with age! --Bethany C. You Two are TOO FABULOUS! --Jan S. You both look great!! - Lou. LOVE IT! --Lisa M. Thank you. I love these. The gastrosexual innuendos are always mouth watering. --Al G. Every night before I go to bed, I always check my e-mails, and last night I had to stay up an extra half hour to read you new website. What a GREAT job!!! --Dan P. You guys know about MEAT! -The G. This is a really impressive serries if reviews!---congratulations on such a fine effort. --Doug N. Thank you for your lively and insightful restaurant review. Based on it, we will definitely try Il Grano. --Merle M. Love your blog - we finally get to also hear what you don't like! I've passed on the link to several other people and will let you know what they think. --Val R. Love that please put me on your e mail list for update. --Steven K. Love the pics and reviews!!! --Lynette C. Thanks!! Love the format and the info. --Chris H. What a fabulous blog--and you write well too. --Harriet B. That is great fun. You all are gorgeous! Can’t wait to really read this. Thanks for sending it. --Betty C. We love the reviews. --Lynne & Harry L. Fabulous reviews. --Sam P. Love the reviews and I love the photos of Alaska. Marina C. We love it! Thank you for including us on this! --Brad T. You guys must have a good time going to and writing about your many escapades of gastronomic indulgences. I really enjoy your comments and I trust your judgements. --Lynn L. LOVE THE WEBSITE ...GREAT IDEA! --Bob J. Love the new site! --Cynthia R. Do you fuckers ever work???!?!? --Matt C. I love it!.....You're a couple of very studley guys... --Craig F. Your Dining Duo Blog is Great! --Craig S.
WOW, thanks...Your write-ups have made me hungry! --Jeremy G. This is great! --Beverly S. This is just tooooo cool!!! I'm impressed!!!!!!!!!!! --Marilyn D. Love it, absolutely love it!!!! --Dennis G. Gantastic! --Charlie F. What a smart idea! --Helena R. Fantastic site you hunky boys! --Betsy M. I love your site, generally because I can feel your experiences (and personalities!) at each restaurant and especially how you include Triple. --Barbara P. This blog is delightful. --Jane W. Beautiful blog. But is something amiss? When I do a search for 'catfish' or 'hushpuppies', no posts match my query. --Susan V. Thanks. I enjoyed reading them. --Chuck H. I LOVE your website! --Toni P. I'm sure Rosie must be kaveling! Keep up the fantastic work. --David W. Loved the web site and your photos ... especially Triple! --Karen D. Good website!Thanks for sharing. Rob W. We love!! your website.Best photos ever taken. --Steve and Carolyn G. What a great resource! Thank you! --Karen S. This is really good and very informative...Bravo!!!! --Luins W. Do you really *not* know where veal comes from?? How very politically incorrect of you. --Karen Y. I LOVE the website! Much continued success with it. --Alan B. What a GREAT site! --Lawrence Z. You guys are unbelievable!!! This is great great work....when will the column be picked up by The Times?? --Peter P. We love the blog. Michele read it for about an hour. Why no comments? Comments make a blog a blog – they build community. --Shel H. Really love your new website, boys! But how about venturing a bit further away?! The world needs you two. --Lyn M. Hey Dining Duo!! This is really exciting! Will you plan my life for me so I NEVER have to deal with surly waiters and mediocre, over sauced food again? --Pam D. When do you find time for this! --Sindee L. love it thanks! --Rosie D. I love your site, because I can feel your experiences (and personalities!) at each restaurant and especially how you include Triple. --Barbara P. This blog is delightful. --Jane W. Last night I had to stay up an extra half hour to read you new website. What a GREAT job!!! --Dan P. What a fabulous blog--and you write well too! --Susan H. This looks terrific. Very nice site. Welcoming, classy, and enough fun thrown in to make it a nice place to hang out. -- Larry K. Your site cracks me up because a lot of it is written just like you speak — your personality really comes through in how you’ve done everything... --Lorel S. Big Kudos on this. Robert W. Have no doubt you will be syndicated soon. --Jackie C. I LOVE THIS BLOG!!! It is very helpful. --Krista P. A fabulous new dining website on hot new restaurants. --Dana G. How cool is this blog? -- Rick W. This is hilarious! Is there nothing you are not involved with? --Carmine S. WOW - and a whole new career is born!!!!!--Pat S. I would be completely suicidal if I spent $900 on a meal. --Carol B. We're enjoying the dining duo. --Rhonie E. I'm sure Rosie must be kaveling! Keep up the fantastic work.--David W. Sounds like you two have a great time and the fact that you can write about it so well is a bonus.--Susan W. Your description of dining in Maui made the rest of the Island insignificant. --Al G.
Do you have something to say to The Dining Duo? We'll post the good, the bad and the ugly if you send it to us at: FabDiningDuo@aol.com
The next time your waitstaff asks, give it some serious thought. Did you know that a study of 1,409 people over a 21-year period of time by the University of Kuopio in Finland (in collarboration with Karolinska Institute in Sweden) showed that folks who drink 3 to 5 cups of coffee daily in their midlife are up to 65% less likely to develope Alzheimer's disease or other forms of dementia as they get older? Make it a double espresso!
Read More......We all know that “T.I.P.S.” means “To Insure Proper Service”. But that’s only half the story, as far as The Dining Duo is concerned. Restaurateurs owe some C.A.R.E. to their patrons: “Customers Always Returning is Essential”.
So how do restaurant owners and managers show a little care? Recently, we had three fabulous experiences that made us consider the “not-so-fabulous” flip side. We visited our favorite, The Polo Lounge, and the Chef immediately sent over some hors d’oeuvres “on the house”; we haven’t been to Ortolan in ages, and yet when we went last week, the Chef/Owner remembered us by sending over some complimentary appetizers; we visited Mistral in Sherman Oaks for the first time and the owner (who did not know we review restaurants, sent over some amazing sautéed shrimp because he wanted to introduce the restaurant to us since we “live in the neighborhood” (by the way, we will be reviewing this wonderful restaurant shortly in the future). All were great experiences, and it made us feel appreciated and welcomed; these restaurateurs gave us the CARE we love to receive.
Yes, but what about the majority of the other restaurants we all frequent that don’t give away ice in the wintertime? It’s not about getting something for “free”; more so, it’s about being acknowledged as a patron and being made to feel special, welcome and appreciated. What is the food cost of an appetizer, or an after dinner drink, or perhaps a dessert? We are most certain that it’s nominal, and especially when compared to losing a customer forever. We have been repeat—and paying (once again, if a restaurant knows that we’re reviewing them, we do not accept free food before a review is written) –customers of many a restaurant and we are frankly getting tired of stupid restaurateurs taking us for granted. After speaking with so many of our friends about this, it appears that you all feel the same way. So, how do we show our silly restaurant owners how we feel? Simple—stop going to them. There are many magnificent food choices, and I think we should reward those that care about us. Don’t you?
(Do send us an email and let us know your thoughts: FabDiningDuo@aol.com)
When will restaurateurs recognize that their patrons are THE most important asset they have going for them? If someone walks through your threshold enough times that you recognize them...send over a drink or a dessert and prove it to your guests that they count more than the 50 cent food cost!
Read More......The trash-talking reality chef Gordon Ramsay helps other restaurateurs turn around troubled restaurants, but his advice hasn’t helped him much with his own fine dining establishments. Four of his restaurants—in L.A., NYC, Paris and Prague—“were starting to hemorrhage” money last year, said Ramsay. An auditor recommended Gordon Ramsay Holdings Ltd. file for bankruptcy, while Ramsay, age 42, sold his Ferrari and considered listing his London home for sale. He’s exited Prague and given ownership of L.A. and Paris back to the hotels in which they’re housed. Check, please.
Read More......Thursday
"I’ve never thought of myself as a particularly finicky eater, but it’s hard to be a good sport when each dish seems to include no fewer than a dozen ingredients, one of which I’m bound to dislike. I’d order the skirt steak with a medley of suffocated peaches, but I’m put off by the aspirin sauce. The sea scallops look good until I’m told they’re served in a broth of malt liquor and mummified litchi nuts. What I really want is a cigarette, and I’m always searching the menu in the hope that some courageous young chef has finally recognized tobacco as a vegetable. Bake it, steam it, grill it, or stuff it into littleneck clams, I just need something familiar that I can hold on to." -- David Sedaris from ME TALK PRETTY ONE DAY (and 1/2 of the Duo is hooked on all his utterly hilarious books with equally keenly wicked insights).
Read More......Sunday
If you cross Gilligan’s island with Robinson Caruso, somewhere in between lays Le Taha’a Private Island and Resort. Actually, it too is on a Motu, not the actual island of Le Taha’a, which means that it has sandy beaches and blue lagoons, with some of the best coral and fish snorkeling in the region, if not the world. The island of Taha’a is often referred to as “The Vanilla Island” as much of the world’s natural vanilla comes from here. It was also the center for fire walking ceremonies. If the main island is quiet, the Private island resort is even quieter. Tom and katie Cruise recently stayed here for ten days in villa #7, which has a peek-a-boo view of the peaks of Bora Bora and was our villa, as well (however, the best view bungalows are #3 – 6).
Le Taha’a Gastronomique Quelle Horror!
Although the food in the Gastronomique restaurant is excessively expensive and close to atrocious (and not even worth reviewing, albeit a beautiful and intimate setting), the breakfast buffet is conversely rumored to be the best in French Polynesia, and we had to agree.
Carafes and teak boats filled with myriad food selections surrounded the plethora of items available for consumption when breakfast calories are of no concern. Served in their “Vanille” restaurant, which is a sensational tree-house looking area on raised pontoons, one can choose a table under the shade of a local palm and consume fabulous French baked goods such as croissants, croissants aux chocolate, muffins and more. The French Toast is fabulous and so are the pancakes. The bacon is imported from New Zealand, and it’s thick and smokey. There’s also all variety of egg dishes, including omelettes, and various salads and concoctions. Add all of that to island fresh yogurts made with all sorts of tropical fruits, pallets of fresh pineapple, mango, papaya, guava, grapefruit, bananas and more, and the only thing missing is a bigger stomach. Le Taha’a Private Island and Resort lacks the sophistication of its newer competitors in the islands, but that said, it is a fabulous place to start your trip, and an even better way to start your day with their breakfast buffet.
TE HONU ITI – MOOREA
Cook’s Bay
Tel 79 29 98
www.restohonuiti.com
referenced in “1000 places to see before you die”
Poele D’or 1974
Straight across the twelve mile Sea of the Moon from Tahiti, at only twenty square miles, this luxuriant and fertile island is dominated by spires and peaks. It is an amazing blend of lagoon, mountain, jungle and sea, and it explodes with natural beauty beyond description. So much so, that it’s been used by many filmmakers as backdrops of their productions, including Mutiny on the Bounty (starring a young Mel Gibson). The dramatic jagged peak of Mouaroa was inspiration for Michener’s Bali Hai”, and we were inspired by a little local restaurant that cooked up a feast to match its island home.
“The Little Turtle” in Polynesian, this small, captivating restaurant on the sea on the enchanting, lush island of Moorea delivers a big bang for the buck. Owned and operated by Chef Roger who immigrated from France 31 years ago, and his native Chinese-Polynesian wife along with their two adult sons, the cuisine is typical French utilizing only the very freshest of ingredients, spices and elements. The breads are all homemade (actually made by our waiter), and are to die for; which is what you actually may do before you leave the restaurant, so don’t plan on rushing through this meal.
Just a short drive from the docks at Cook’s Bay (They will pick you up from there and drop you off, free of charge, and in fact Chef Roger gave us a ride), what looks like a little shack, greets you with an aroma of food smells that is a little bit of heaven. Made from local woods, the establishment has window (well, there’s no glass) tables with views of the lush tropical landscapes and dramatic unspoiled mountains beyond. The dining room is dotted with paintings the Chef made himself and which are of course, for sale; his wife often sets up a table with pearls and other collectibles, many of which are quite beautiful and reasonable (although bargaining is not the course in the islands, we noted that she had no problem with lowering her prices if asked).
After gorging ourselves on the breads, Michael enjoyed the Seafood Soup which was loaded with shrimp, mahi mahi, and other assorted sea foods, and was sensational. He followed this with the mahi mahi smothered in vanilla sauce, and although all the dishes were a bit heavy on the sauces a la typical French fare, it too was sensational. 
Scott more than thoroughly enjoyed the fresh lobster which was one of the most tender and juiciest lobsters he’s eaten. It too had a creamy sauce of vanilla and other assorted spices, making the dish unforgettable. The lunch was a bit pricey at about $130, but well worth it. Be careful to take a Visa or Mastercard as they do not accept Amex and you may wind up doing dishes, which is what the waiter suggested when all we had was our American Express card. We could have left home without it.
The Polynesian Legend of the Test of the Javelin
There was a princess in the Hawaiian Islands who wanted to marry a valiant hero. The news came to Tahiti and Ta-fa’i, made the journey to Hawaii with his five cousins to seek her hand in marriage, but the king put their courage to the test.
Tafa’i and his cousins armed themselves with javelins. They were to kill the famous pig named “Whole Swallower”, a monster who ate people. The first Tahitian threw his javelin, which bounced off the thick hide of the pig, and then he was immediately swallowed up. The same fate awaited all the others too.
When it was Tafa’i’s turn, he plunged his javelin into the pig’s throat and emerged victorious. He carved up the pig and his cousins came out and returned to life. Tafa’I was recognized unquestionably as the greatest hero Hawaii had ever seen. The king offered his daughter’s hand in marriage, but to his surprise, the Tahitian warrior refused, declaring, “And now farewell, we are returning to our country”.
The Hawaiians understood that they had gravely offended their guests by imposing this test on them. The Tahitians returned home and decided to choose their brides in Tahiti, where there lived young girls of incomparable beauty. They had celebrations of legendary proportions, including fresh pineapples, mangos, papayas, grapefruits, bananas, breadfruit, and of course, roasted pig.
The moral of this legend: Tahiti is indeed close to heaven, and the food they prepare is not far behind. Make your own legends and put Tahiti and her islands on your travel and culinary map.
Tuesday
Faster than a trip to Palm Springs, a short plane ride drops you off in the center of a theme park for adults, namely Las Vegas. We spent our 20th anniversary together at the Wynn Las Vegas and never left the hotel. There’s no reason to do so, and here’s why:
ALEX
888-352-DINE
The mother of all restaurants, this one is not to be missed for any reason. Take a mortgage on your home, sell the kids, take an add in the back of Frontiers for your lover, but get there any way you can. One enters the voluptuous room from an elevated landing so that the view is down and into one of the most elegantly appointed rooms we’ve ever seen. From the Moreno glass chandeliers dripping from the ceiling to the diamond-shaped wood paneling and matching cut crystal glass doors, your first impression makes you forget to breathe. As you waltz down the grand staircase like Vivien Lee in Gone with the Wind, you get to see and be seen by the who’s who of Vegas who clamor for a much needed reservation. The elegance of the environment is only outdone by the meal.
We enjoyed the tasting menu, which was beyond sublime, created by the magical talents of Alessandro Stratta. In our lives, we have never spent so much money for food at $375 per person (exclusive of tax and tip), but we report here and now that it was worth every penny. Complimented by superlative service from Fabrice Bais (who we remembered very fondly from his days at L’Orangerie), who coordinated every course with perfectly presented and timed delivery, we sampled such delectable items as Sauted Foie Gras with Cider Honey and Plum, Maine Lobster with black truffles, a combined favorite of Michael’s but not Scott’s, and Medallion of Venison which has never been prepared better.
The magic of the tasting menu, however, is the extraordinary experience of pairing magnificent and hard to come-by wines with each course. The Master Sommelier, Paolo Barbieri, one of less than 80 in this country and 125 worldwide (although of note, 12 are located in Las Vegas) has acquired wines from around the world that are so small they can pick and choose to whom they will deliver. Normally these wines are out of reach in price, but the chef’s menu allows the possibility of sampling a glass of each, such as a Muscato from Greece, which can only be compared to one of our favorite, orgasmic like wines, Chateau d’yquem. If you ask, Paolo, will show you his private reserve in the heavily guarded wine cellar where we were fortunate enough to hold a $32,000 bottle of wine from the 1800’s.
After all this wine and food, stumble upstairs to a magnificent room overlooking the strip and get a good night’s sleep because the next night will be another food fest at Wing Lei.
Wing Lei
Phone number
Don’t expect fortune cookies at this Chinese restaurant. The exterior is framed in cut stone topped with giant symmetrical golden pots, and the interior space holding 152 seats glimmers with walls of abalone pieces, volumes of rich maroon and gold colored fabrics, and gorgeous red velvet chairs fit for royalty. The dining rooms view out towards four 100 year-old pomegranate trees imported from China, all of which are bent with age and lit like a masters painting. A rare, handcrafted black onyx bar fills one corner, while small sculptures on tiny shelves accent the design, setting the tone for a serious meal.
We ordered off the menu, requesting that we be served “authentic” Chinese food, and our request was honored with perfection. The level of service and respect also mirrored the majesty of the various dining rooms. Starting with a host of appetizers created by the chef, Richard Chen incorporates a western flair into traditional Chinese cooking. We quickly worked our way into the Shark fin soup, a true delicacy commanding an enthusiastic price of $125, which is available only by special request, and the last time we tasted this dish with such quality was in Hong Kong. Signature dishes include Peking duck, which can be tasted in several different forms, all beyond compare and Szechwan chili prawns with garlic-spiked spinach. For those of you that are courageous, ask your waiter to prepare a sampling of delicacies, which are usually only available in the far east.
Unlike most places in Vegas, people dress up for this venue, as well as for Alex. Both restaurants command that respect and its fun to break out the nice wardrobe. Once again, be prepared because dinner will run $200 at the low end, and our check was north of $900.
From: Wynn, Elaine
Date: Wednesday, April 19, 2006 3:36 PM
To: ses@scottschwimer.com
Subject: Your review
Dear Scott and Michael,
What a fabulous piece you did on our restaurants. As I read through it I kept saying. "They got it, they got it!"
All of the details you observed were meticulously created to evoke your kind of response. It is so gratifying to have it played back to us.
I shared your article with our designers and the Food and Beverage Department.
You are obviously gentlemen of discriminating taste!!!
Thank you very much.
Sincerely,
Elaine Wynn
TABLEAU
Phone number
Chef Mark LoRusso’s attractive French country restaurant, pool side, indoors and out, is the place to sober up on Sunday afternoon with a perfect Bloody Mary or a glass of champagne. Light and airy, it overlooks one of the private pools and feels like its miles away from the madding crowd. Scott found the pineapple French toast was delicious, and the bacon was the right degree of thick and crunchy. Michael really enjoyed the Poached Eggs and Duck hash. We were told that the Virginia Ham Fritatta with melted onions is also a winner, but were too stuffed to try it out. Our server, Carol, had overheard that it was our 20th anniversary and bought us a round of drinks, then presenting us with a special anniversary chocolate dessert with our names inscribed. The atmosphere is casual chic and a glorious way to end our stay creating a Win-Wynn weekend.
CHOCOLAT
No doubt you will have just enough room left to run by this little chocolaterrie for a sugar rush before leaving for the airport. A host of different selections, they all are displayed beautifully and beckon to be eaten. You won’t go wrong with any of them, and they make the unfortunate plane ride home all that much more worthwhile.
All in all, you never have to leave this glorious hotel in order to experience a Wynn-win situation!
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