Mix

Description:

• This is highly revered French chef Alain Ducasse's first Vegas venture, and such a Big Deal needs a Big Deal setting, in this case, on the 64th (by their counting) floor of THEhotel at Mandalay Bay. It's yet another spectacular restaurant space in a hotel full of them, this one white on white on silver, a futuristic fantasy including a set design sort of like a giant beaded curtain made of blown-glass balls, which envelopes a curving stairway plopped down in the middle. Some tables are set in silver "pods" that remind one of Woody Allen's Sleeper. It looks like where the Jetsons might eat. It also has drama outside, thanks to top-of-the-tall-hotel Strip views.

  The playful yet hip attitude is reflected in the food, which is a little self-conscious. Still, it's hard to resist a place that starts with bread flavors such as ketchup or bacon, with a side of homemade peanut butter. But it's the sort of meal that grows progressively less "wow" as the evening wears on; early courses of melting amberjack sashimi topped with osetra caviar and a little lemon and salt are superb, as are the lovely foie gras terrines with nifty accompaniments. The signature Ducasse pressed chicken with foie gras in black truffle sauce probably would be just that much better if Chef himself were making it. Fish dishes are solidly good but not transcendent, and by the time the meal gets to, say, the rack of lamb, you may be thinking "Well, this is excellent, certainly, but not mind blowingly so." Which sounds like terrible nitpicking, but given the remarkable things going on in some other kitchens around town, and given the prices here, it's a fine line worth delineating. Still, the setting may make up for it.

• © Frommer's 2013

Awards:

Frommer's

•  Highly Recommended 2010