How to Spend 24 Hours Without Leaving a Las Vegas Resort
The neon lights signaled it was time to explore the resort’s evening options. Out first stop is the currently-closed-for-rennovations N9NE Steakhouse. Executive chef Barry S. Dakake has created a plethora of gastronomic delights featuring USDA prime aged beef selections, as well as fresh seafood, innovative side dishes, creative desserts as well as impressive wine list and hand-crafted cocktails. Popular with celebrities, this renown restaurant was named a Top 100 Restaurant in the World by Conde Nast Traveler.
We had other dinner plans, but we just had to take a seat at the beautiful bar and enjoy some happy hour bites and cocktails. Dakake’s filet mignon sliders with mushroom and onions, aged Cheddar, Crispy shoestring potatoes, and baby gherkins were a perfect way to start. We also just had to indulge in a pepper-seared tuna with seaweed salad. Knowing that we had a dinner reservation in a mere 30 minutes, we finished our cocktails and our happy hour nibbles and moved on to the top of the Palms for yet another iconic dining venue.
Higher and higher we ascended, ears popping, to the very top of the Palms and the renowned Alize. Chef Andre Rochat created this bastion of French culinary excellence in collaboration with celebrated chef de cuisine Mark Purdy. We’ve dined at Alizé on numerous occasions over the years. It is French cuisine at its absolute finest. Alize is not just famous for being a Michelin-starred restaurant but is also known for its award-wining wine selection and the largest cognac collection in Vegas.
We were seated just feet away from the floor-to-ceiling windows as the sun set behind the nearby Spring Mountains. Rochat joined to catch up. Soon, Champagne arrived and our journey through his new menu began. Foie gras torchon with spiced fig compote, apple chips, and balsamic reduction was the classic French way to start our dining experience. Rochat provided a perfectly prepared spice-crusted venison carpaccio with grain mustard aioli, confit garlic, marinated cherry tomatoes and parmesan tuile. Next, seared diver scallops with parsnip purée and chips, topped with caramelized thumbelina carrots, truffle velouté and parsley oil left us wanting more. Our final entrée was the filet of prime beef with rich creamed spinach, shallot marmalade, and Yukon gold potato galette with a Rossini Sauce. But how could we turn down grilled darne of salmon roasted lobster and mushroom ravioli with green asparagus and sauce choron? (Hint: We couldn’t.)
After a stop for a last nightcap, we retired to our suite reminiscing about our Palms experience over the last day. Drifting off to sleep in our comfortable bed, we knew we would have to return soon. Twenty-four hours provided a nice overview but we realized we had just scratched the surface of what the new Palms Resort and Casino has to offer.