Jacobson Double-Dips at Tableau and Lakeside

A double-dip for Max Jacobson at Vegas Seven this week when he hits up Lakeside AND Tableau at Wynn Las Vegas.

“Lunch is elegant, a showcase for the chef’s eye for color and sensitive palate,” Jacobson says of Tableau, the breakfast and lunch spot with new chef Joseph Leibowitz. Jacobson recommends the chicken noodle soup, made with Mary’s Free Range Chicken, and “the sea bass (or, sometimes, red snapper) with charred lemon and caviar crema, and served with a petite herb salad (chives, basil, celery leaf, parsley, tarragon).

Over at Lakeside, Jacobson says chef David Walzog is constantly tweaking the menu. “Lakeside is neither seafood restaurant nor steak house; rather, it feels like one of those supper clubs from the ’70s, but in this case, one in which the customers don’t know one another.”

He recommends the chipotle-marinated swordfish with chorizo and fennel, and for dessert: “Pastry chef Kimberly Valdez does vegan carrot cake, a brilliant conceit with candied pineapple frosting? The talent pool in this hotel is deep enough to drown in.”

Al Mancini at CityLife discovered Ito'y Sariling Atin, “a cafeteria-style Filipino restaurant that doesn't even offer a menu.” As Mancini says, “The waitstaff's shaky command of English, combined with my complete ignorance of any of the 120 or more languages spoken on the islands, compounded my trepidation. Fortunately, another customer who was familiar with the food stepped up and offered some welcome advice.” He offers up suggestions for a pretty inexpensive meal there. [CL]

Heidi Knapp Rinella at the Las Vegas Review-Journal says “in many ways, Pasta Cucina at Boulder Station was so, so close to perfection. But not quite there.” The filling was dry in the chicken cannelloni, the rigatoni with sausage and meatballs featured “a sauce with such depth and soul that we could easily imagine Nonna standing at the stove.” But then she adds, “And the dish (the food, not the crockery), though warm in the center, was definitely on the cool side at the edges.” She gives the restaurant a B+. [LVRJ]

Brock Radke at Las Vegas Weekly checks out the dining options at the Luxor, namely Tender Steak & Seafood, Rice & Company and T&T. “Mexican and Chinese favorites that hit the spot for a decent price, plus a stellar steakhouse? You’ve come a long way, Luxor.” [LVW]
Tableau [Photo: Wynn Las Vegas]