Adding to the List of Culinary Legends on the Las Vegas Strip

Adding to the List of Culinary Legends on the Las Vegas Strip

Renowned chef and restaurateur Michel Richard recently opened a 24-hour outpost of his Washington, D.C. restaurant, Central, at Caesar’s Palace Las Vegas Hotel and Casino. The restaurant is very large and can accommodate a party of any size. It’s modern, sleek design is offset by the whimsical stack of gigantic plates that serve as a sculptural piece in the front of house. We were amazed at the vastness and elegance of this sophisticated, yet accommodating dining establishment that has something for everyone.

We began our meal with the goat cheese Caesar salad, a composition of bright-green endive with a tangy Caesar-style goat cheese dressing. There was a bright kick from a dash of lemon and the small, crisp croutons added a crunchy bite to accent the dish. Another house-favorite appetizer is "Michel’s Faux Gras", which proved to be a delightful terrine, bursting with flavor. Every bite was tangy, earthy, and downright delicious. Another French classic, the onion soup, had an oriental take with a Miso-based broth. The soup was filled with the typical mounds of caramelized onions topped with gruyére cheese. 

For our main courses we had the loup de mer, a delectable fish dish that made us take notice of executive chef Todd Harrington's culinary skill and artistry. This dish was cooked to perfection; the fish melted in our mouths. The baby arugula side salad was filled with peppery greens that complemented the flavors of the fish. A delightful meat item was next up. Rib-eye served with sautéed mushrooms was a dish we could not pass up . The steak was served with an au pouive sauce that did not overpower the meat at all. The rib-eye was again, cooked to a perfect medium, and served with an abundance of sautéed mushrooms. Our palates were getting satiated and we took a break sipping our Monterey County pinot noir, a wine that had enough structure to hold up to the rich au poive sauce, yet delicate enough to complement the fish dish.

For dessert we ordered the chef's take on a chocolate bar, and this was unlike any chocolate bar that we have ever experienced. The dessert was comprised of light milk chocolate in a chocolate sauce with a wafer base that reminded me of a favorite childhood cookie — Neapolitan wafer cookies — but far more refined. Central is the perfect eatery to stop by for breakfast, lunch, or dinner while staying at Caesar’s or if you are hungry after a late night. It has something for everyone with classic French and American cuisine.

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