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Celebrity chef Kerry Simon's eatery, which he opened with trail-blazing restaurant industry maverick Elizabeth Blau at the Hard Rock Hotel and Casino, has given a hip, new edge to the Las Vegas dining scene.
The celeb-packed Simon Kitchen and Bar has already attracted a constellation of stars, both rock and silver screen, including Mick Jagger and Paul McCartney (who had post-concert parties there); David Bowie, Bruce Willis, Goldie Hawn, Diane Keaton, and George Clooney, to name just a few.
Critical response to the food has already climbed to the top of the charts. Part of the appeal is chef Simon, who the national press has been following around for years due to his sassy cuisine, celebrity following, and boyish good looks (starlets frequently appear on his arm, which has long been a magnet for tabloid fodder). At Simon Kitchen, the chef's playful interpretation of Signature American cuisine ranges from truffled mashed potatoes to "topless" apple pie and a whimsical cotton candy dessert. The bar scene is cool at this people-watching, off-Strip hot spot nestled in the Hard Rock Hotel.
Chef Kerry Simon's sensual dishes are beautifully realized fantasies that attract celebs, serious foodies and people who just want to have a great meal served in a casual oasis overlooking the pool at Hard Rock. Chef Simon's clever flavor and texture combinations make your taste buds really sing, and his presentations are often whimsical.
Simon Kitchen is the brainchild of savvy restaurant consultant Elizabeth Blau, who is considered a major taste-maker in Las Vegas, having recruited countless celebrity chefs for new restaurants. For the opening of Bellagio, she persuaded a constellation of star chefs to come to a city known more for its inexpensive buffets than for fine dining, thus charting a new course for five-star dining in Las Vegas.
Blau and Simon have successfully achieved their vision of a restaurant with multi-sensory appeal, from the appealing cuisine with sophisticated-yet-playful combinations to the Yabu Pushelberg-designed dining room with its open kitchen and sunny patio. We can expect this winning culinary team to be soaring high in the desert for years to come.
The striking Blau, who was formerly a model, can be seen at the restaurant (when she isn't traveling), and her presence is part of the allure. The decor is stylishly understated. The mood is set upon entering the dining room. Light streams in through breezy wood-slatted panels and bronzed panels of ancient screens that once were used to print beautiful kimono designs. The backdrop is a cracked clay wall in rich azure. Posed hostesses outfitted in sleek Catherine Malandrino dresses show guests to their tables. Friendly servers in long black leather aprons offer recommendations and are adept at answering menu questions. There are three private dining rooms and a patio, where every seat is a good one.
There's a thriving, late-night bar scene and international bottled beers plus creative cocktails. A number of chef Simon's dishes are available for grazing at the bar, including the shellfish platter, wood-roasted pizzas, and the New York strip steak.
DINNER MENU:
APPETIZERS
PUMPKIN SOUP - $9
crispy sage and applewood smoked bacon
CARPACCIO OF YELLOWTAIL - $14
cilantro, mint and citrus vinaigrette
CHILLED SHRIMP COCKTAIL - $14
BLUEFIN TUNA TARTARE - $14
BEEF AND TARTARE AND SEARED CARPACCIO - $14
horseradish creme and organic watercress
COLOSSAL CRABCAKE - $13
young papaya asian slaw
CRISPY CALAMARI AND ZUCCHINI CHIPS - $10
lemon and spicy roma tomato sauce
SAUTEED POLENTA - $14
wild mushrooms and seared tomatoes
SHELLFISH PLATTER - $30 for one | $60 for two | $120 for four
lime-cocktail sauce, red wine mignonette and fresh horseradish oysters (mkt), little neck clams, mussels, gulf shrimp, alaskan king crab legs, main lobster
SALADS
"CLASSIC" CAESAR - $9
ROASTED VEGETABLE - $13
chopped salad tossed with fuji apples, avocados and lime-cilantro vinaigrette
BELGIUM ENDIVE & ORGANIC WATERCRESS - $12
caramelized walnuts, fuji apples and point reyes bleu cheese
TUSCAN SALAD - $10
arugula, fresh mozzarella, kalamata olives, tomatoes, roasted garlic and polenta croutons
ROASTED YOUNG BEETS - $10
laura chenel goat cheese 10
WOOD ROASTED PIZZAS
BUFFALO MOZZARELLA - $14
vine ripened tomato sauce and fresh basil
RAW TUNA - $16
sushi grade ahi with julienne carrots, cilantro and wasabi
BEEF CARPACCIO - $16
arugula, bleu cheese and truffle oil
ENTREES
SPLIT ROASTED ORGANIC CHICKEN - $22
tuscan fries
ROASTED SEA BASS $26
quinoa, currants and pinenuts
TANDOORI SALMON - $24
black bean salad and mango
AHI TUNA - $32
wasabi mashed potatoes, roasted shiitakes, baby bok choy
KERRY'S CHICKEN CURRY - $24
toasted almond basmati rice and chutney
THE "MEATLOAF" - $22
our special recipe with garlic mashed potatoes
SHORT RIBS - $28
squash and potato grain
PRIME MEATS
20 oz BONE-IN RIBEYE - $42
roasted root vegetables
FILET MIGNON - $40
sauteed forest mushrooms
NEW YORK STRIP - $40
wilted pea shoots
DOUBLE CUT COLORADO LAMB CHOPS - $34
spicy roasted pear
SURF AND TURF - MKT
filet mignon and pacific lobster tail
PASTA
PENNE - $22
rock shrimp, artichokes, asparagus and pesto
RIGATONI - $20
tossed with a rich bolognese sauce
ANGEL HAIR - $18
tomato basil sauce
PAD THAI - $24
spicy glass noodles, bay scallops, cilantro and bell peppers
SIDES
TUSCAN FRIES - $8
MASHED POTATOES - $8
truffled, garlic, wasabi or plain
CREAMED SPINACH - $8
MACARONI AND CHEESE GRATIN - $8
BUTTERMILK ONION RINGS - $8
SAUTEED FOREST MUSHROOMS - $8
BAMBOO STEAMED VEGETABLES - $8
STEAMED JUMBO GREEN ASPARAGUS - $8
For additional menus (dessert, drink & bar) please visit the Simon Kitchen & Bar website.
HOURS:
Sunday - Thursday: 6pm - 10:30pm
Friday - Saturday: 6pm - 11pm
Payment Types:
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