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L'escalier At the Breakers
2 reviews for L'escalier At the Breakers
Fellow Yelpers, although I try to spend as much time in Las Vegas as I can my hometown is Chicago and that is were my primary family is along with my work and clients. The problem is that it is soooooo f***ing
cold in the winter that I travel as much as I can. It was -52 wind chill in my village of Wayne, IL just a couple of days ago. I jumped on a plane to visit family in Palm Beach, FL. ( this La Familia has a wonderful little restaurant in Palm Beach and another in Boca Raton called Bacci's at 217 E Palmetto Park Rd. ) I wanted to have dinner at my favorite hotel, The Breakers and especially to dine in their wonderful and famous dinning room L'escalier. L'escalier reminds me of Louis XV in the Paris Hotel, Monte Carlo. It is a grand room with very high ceilings and beautiful crystal chandeliers. I ordered the Burgundy Escargot en Croute for an appetizer and it was excellent. Next for an entree I had the Veal Oscar, a marvelously succulent slice of veal with fantastic sauce and paired with a Yangarra Shiraz, McLaren Vale, 2006.
I tasted my gf's Coq au Vin which was as good as I have ever tasted anywhere and her dish was paired with a Mommessin, Château de Pierreux "Brouilly" Cru Beaujolais, 2005.
I should also make mention that my gf ordered for an appetizer the Scrambled Eggs with Caviar and although it did not sound like anything I wanted any part of she loved it and upon tasting it was really very good.
For dessert we had a dish for two; the PRALINE CHOCOLATE MOUSSE with Banana Swirl Ice Cream, Caramel and Sea Salt. It was paired with
Kir Royal - Gramona "Imperial" Gran Reserva, Cava, Penedes Chombord.
Our experience here was a 5 star culinary treat. I think if we stay down here long enough we are going to go back to L'escalier At the Breakers for another round.
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I have been mentally working on this review for about two weeks. I guess I have Yelper's block. But there is something about this place that is difficult to capture, something surprising and paradoxical. My wife and I came here for dinner the night after Thanksgiving last Fall. The restaurant is situated in a very high ceilinged, ornately decorated "hall" just off the lobby of the hotel. The half of the space closer to the lobby is the bar with the other half being occupied by this joint. One long side of the space is partly open to the hotel. The walls have intricate architectural details and tapestries that are accentuated by modern sculpted lamps. The tables are generously spread out with several cozy banquettes.
So the room is rather imposing and, in keeping with the hotel, has a very formal air. We were seated, waiting for what we expected to be a rather overly stiff, heavily starched waiter. To our great surprise, Simon was extremely friendly and amusing. Mark, one of the sommeliers, came over with the champagne selection and we got to chatting. Then, our sommelier, Andrew swung over. He was really exceptional. All throughout the evening, the experience of the wine and the food was trumped by the elegance of the blend of the sense of formality and the personalness of the service. Andrew shared with us numerous stories about his wine tasting adventures. Simon shared tales of his journey from Dorset (or was it Devon) to the Atlantic Coast of Florida. Even the kitchen staff were great. On our way out, we poked our heads through the window, asked a question or two, and thanked them.
The food was in keeping with a restaurant of this caliber. It was excellent. The risotto, both with and without the white truffles, was especially memorable. What made this place so great was the total experience the restaurant and its staff provided. For a hotel that seems so much about image, its' finest restaurant has surprisingly real character. Most telling, we anxiously went back the next night in spite of the fact that I have never spent more on dinner for two.
Our sommelier, Andrew, keeps a very entertaining wine blog for those who are entertained by those kind of things. You can find it here - http://www.andrewmcnam.../.
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