DINNER 48: Friday, February 17, 2006
Since we were packing for our upcoming trip to Las Vegas, tonight’s dinner was a hunker-down simple meal of Ravioli and a cheese quesadilla.
Author: Drew
DINNER 49: Saturday, February 18, 2006
Tonight, we were on our way from Cincinnati Ohio to Columbus Ohio to Chicago Illinois and on to our final destination of Las Vegas Nevada. Dinner was on the fly in the airport between flights… Just a cheese pizza from one of the nameless, faceless food-stall…
DINNER 50: Sunday, February 19, 2006
Tonight’s meal wasn’t really a meal at all. We were told by our friend Tracy that we simply had to sample the tiramisu at Caesar’s Palace, under the artificial sunrise and sunset.
We made our way to Bertolini’s and sat ‘outside’ near the giant, beautiful (noisy) fountain and enjoyed their very good tiramisu and strawberry gelato (in honor of our new friend David, who we met on the plane from Chicago to Las Vegas — he’s a gelato man).
DINNER 51: Monday, February 20, 2006
In Las Vegas Nevada, we joined Scott, Emily, and Sarah for dinner at 9 Fine Irishmen in NYNY Hotel & Casino. We dined on a variety of different dishes — a Sausage Pail, Salt & Pepper Prawns (gigantic!), Sheppard’s Pie, and I had a roast…
DINNER 52: Tuesday, February 21, 2006
We met Scott & Emily for dinner tonight at Bradley Ogden in Caesar’s Palace, Las Vegas Nevada. Wendy & I arrived a few minutes early and happened to spot Chef Bradley Ogden in the dining room. He chatted with us for a few minutes after Scott…
DINNER 53: Wednesday, February 22, 2006
Tonight’s dinner was our ‘date night’. Based on the recommendation of Jean-Robert, we ate at Le Cirque in the Bellagio Hotel & Casino on the Strip in Las Vegas Nevada. This ‘jewel box’ of a restauarant seats 80 guests and overlooks the fabulous fountains of the Bellagio. Passing through the tiny bar area, rich with polished woods, you enter the small dining room with its swooping, silk-tented ceiling and whimisical circus scenes in muted colors on the walls.
Wendy & I decided to go to Le Cirque based on the recommendation of Jean-Robert. He trained the executive chef, Jeremy Lieb, at the Maisonette. Based on that recommendation, we made reservations. When I called to confirm our reservations, I inquired if it was possible to greet Chef Lieb and was told that he was no longer with the establishment. A little snooping, and I found out that there’d be quite a shake-up in the restaurant just a few weeks prior, so my expectations of an earth-shattering meal went out the window. I expected it to be good, but a kitchen in transition doesn’t produce amazing food.
DINNER 54: Thursday, February 23, 2006
  Wendy & I wanted to take Doug & Kelly out for a nice meal to thank them for hosting us this week. Based on my previous (breakfast) experience, we decided to take them to Bouchon, a classic French bistro and oyster bar, in the Venitian…