Vegas: Night 2 - Odds & Ends (Part 1)
I arrived early, so I grabbed a seat at the bar and ordered a Casa Paloma - a tart, cooling mix of tequila, grapefruit juice, raspberry and fresh lime. The grapefruit gave this bracing quaff a definite bite, but the sweetness of the raspberry balanced the cocktail beautifully. Truthfully, I enjoyed it so much, I ordered a second one with dinner!
My friends arrived and we were led through the dark, elegant space, to a large table, complete with a lazy Susan in the center. I’ll admit we spent way too long chatting and catching up before settling on our orders. We started out ordering appetizers and shareable plates before deciding on our entrees. Our server, though, was very kind and patient and after a short wait, we got our food!
As is my habit, I selected two appetizers - the Escargot and the Steak Tartare. The escargot were possibly some of the best I’ve tried - plump, enticingly garlicky and perfectly cooked; not overly chewy, as can sometimes be the case with these gastropods. Additionally, the breadcrumbs atop the dish added a lovely texture to complement the overall presentation! The Steak Tartare was chilled to perfection and served with a roasted tomato aioli, which imparted tanginess and a hint of acidity. I hope you’ll forgive the photos for this piece, however, as I was actually concentrating more on enjoying my friends; not so much on the food…
Other appetizers included the Roasted Bone Marrow with Oxtail Marmalade, the Jumbo Lump Crab Cakes and the Classic Cheese Fondue, a fabulous mix of Emmental and Gruyère cheeses, along with garlic, dry white wine and a touch of kirsch - a cherry based brandy that’s not overly sweet! The fondue arrived in a heavy cast-iron tureen and was served with breadsticks, potato skins, bacon bits, apple, and of course, chunks of soft, fluffy bread! One of the dishes that Blue Ribbon is famous for, is their fried chicken and a great way to sample it is in the “Bucket” of Wings appetizer. Six, addictively crispy wings served with an equally craveable wasabi honey dipping sauce. We had asked for one order, but ended up getting a second one; they were THAT good!
Of the entrees ordered that night, the two standouts were the Colorado Rack of Lamb, ordered by my friend Pat. Served with thyme, mashed potatoes and broccolini, she was overjoyed to find it on the menu. She told me she much prefers Colorado lamb to the New Zealand variety, which she considers gamier and a bit tougher. I know she enjoyed her lamb, as there wasn’t a speck left at meal’s end! I opted for the Braised Short Ribs. Served with roasted vegetables, celery root purée and bordelaise sauce, this was a real winner! The meat was wonderfully fork-tender and the bordelaise, made with dry red wine, bone marrow, shallots and a delicious demi-glacé, was rich and unctuous - the perfect complement for the short rib!
Finally, Nik and I were the only two of our party to order dessert. We both went with the Chocolate Chip Bread Pudding! OMG! Served warm, with a scoop of vanilla ice cream and drizzled with a lovely hot fudge sauce, our desserts ended up getting a lot of attention from the rest of the table! Luckily, the restaurant had provided extra spoons for everyone! The portion was also quite generous, and I only managed to eat about 1/3 of mine! The rest came back to my hotel room, only to be devoured later, as a snack!
Ah! Blue Ribbon! We enjoyed the meal tremendously and although the space was elegant, it was also homey enough that we felt comfortable laughing, gabbing and reminiscing about our long friendships! The staff were friendly, efficient and patient with us; considering we took our time ordering throughout the meal. It was lovely catching up with old friends and we left on a cloud, sated with good food and wonderful memories!
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