Picasso

Description:

• A Spanish chef who cooks French cuisine in an Italian-themed hotel in Vegas? Trust us, it works. This is one of the best restaurants in Vegas, and given the sudden serious competition for such a title, that says a lot. Steve Wynn spent months trying to talk Madrid-born chef Julian Serrano (whose Masa was considered the finest French restaurant in San Francisco) into coming to Bellagio. His bulldog tenacity paid off, and we should all thank him. This is an extraordinary dining experience, including the thrill of having $30 million worth of Picassos gaze down over your shoulders while you eat. It's not like dining in a stuffy museum, however -- the water fountains going off outside every 15 minutes (with staid diners rushing to the windows to check it out) pretty much take care of that. Many of the furnishings were designed by one of Picasso's sons, and even the paintings themselves are challenged for beauty by the exceptional floral arrangements.

  Serrano's cooking is a work of art that can proudly stand next to the masterpieces. The menu changes nightly and always offers a choice between a four- or five-course prix-fixe dinner or a tasting menu. The night we ate there, we were bowled over by roasted Maine lobster with a trio of corn -- kernels, sauce, and a corn flan -- that was like slightly solid sunshine. Hudson Valley foie gras was crusted in truffles and went down most smoothly. A filet of roasted sea bass came with a light saffron sauce and dots of cauliflower purée. And finally, pray that they're serving the lamb rôti -- it was an outstanding piece of lamb, perfectly done, tender, and crusted with truffles. Portions are dainty but so rich that you'll have plenty to eat without groaning and feeling heavy when you leave. Desserts are powerful yet prettily constructed. A molten chocolate cake leaves any other you may have tried in the dust and comes with ice cream made with imported European chocolate. A crisp banana tart with coconut ice cream is a fine nonchocolate (foolish you) choice, while a passion-fruit flan in a citrus-soup sauce is perfect if you don't have much room left. Everything is delivered by attentive staff who make you feel quite pampered. Can we go back soon and try it all again?

• © Frommer's 2013

Awards:

Wine Spectator

•  says World's Greatest Wine List 2008

Gayot

•  Top 40 U.S. Restaurant 2008

Frommer's

•  Very Highly Recommended 2009
•  Very Highly Recommended 2010