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Wood-smoked dishes and smoke-infused cocktails have become all the rage in Las Vegas, with those smokey flavors making their way into just about every type of dish imaginable. Here, a look at seven ways Las Vegas restaurants and bars are adding a dash of smoke.
Read MoreMoulard ducks from Ferndale, N.Y., are the secret behind the bacon’s signature taste in the Smoked Hudson Valley Duck Bacon.
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This re-defined Manhattan uses Michter’s Rye for a slightly spicier taste. Combined with Carpano Antica sweet vermouth, the rye and Mesquite wood-smoked cherry juice play off each other for a full-bodied and sophisticated flavor on the palate.
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Even foie gras’ flavors can be enhanced by smoke. At L’Atelier de Joël Robuchon, seared duck foie gras is served in a smoked sour-carrot bouillon to allow the rich, creamy delicacy to mingle with the broth’s smoky influence. Lemon confit tops off this dish.
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Presentation is everything with this smoked roasted diver scallop dish at Fleur that comes accompanied by beluga lentil sauce and crispy house-smoked pork belly. The dish is covered with a dome, where savory smoke is piped in. When the dome is lifted the smoke dissipates but the flavors remain, lending a wood-fired flavor to this Hubert Keller creation.
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Bellagio’s new fountain-side Lago offers an intricate cocktail program where every drink includes an edible garnish. Each maraschino cherry in Lago’s Rose and Rye is hand-smoked daily and gradually incorporates smoky elements into the drink’s flavor profile. The Bulliet Rye-cocktail also includes Carpano Antico Vermouth, Aperol, fresh lemon juice and rose petal syrup.
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Barrel-aging is the usual way to incorporate full-bodied oak flavor into cognac, but the Smoke Missing Mirrors cocktail at Sage takes it up a notch. A flame is applied to bourbon-barrel wood until it begins to smoke, then a glass is placed on top of the wood until it has been fully consumed. The glass is immediately flipped and filled with a house-mixed cognac concoction, resulting in a smooth, drinkable cocktail with a nose of rich bourbon.
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Made with house-made cola syrup and Fever Tree soda water, this cocktail uses smoked cherrywood chips to enhance the recipe. The cherrywood smoke is introduced to the Tennessee whisky George Dickel, which lets the spirit take on the smoke’s flavor and aroma.
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Moulard ducks from Ferndale, N.Y., are the secret behind the bacon’s signature taste in the Smoked Hudson Valley Duck Bacon.
This re-defined Manhattan uses Michter’s Rye for a slightly spicier taste. Combined with Carpano Antica sweet vermouth, the rye and Mesquite wood-smoked cherry juice play off each other for a full-bodied and sophisticated flavor on the palate.
Even foie gras’ flavors can be enhanced by smoke. At L’Atelier de Joël Robuchon, seared duck foie gras is served in a smoked sour-carrot bouillon to allow the rich, creamy delicacy to mingle with the broth’s smoky influence. Lemon confit tops off this dish.
Presentation is everything with this smoked roasted diver scallop dish at Fleur that comes accompanied by beluga lentil sauce and crispy house-smoked pork belly. The dish is covered with a dome, where savory smoke is piped in. When the dome is lifted the smoke dissipates but the flavors remain, lending a wood-fired flavor to this Hubert Keller creation.
Bellagio’s new fountain-side Lago offers an intricate cocktail program where every drink includes an edible garnish. Each maraschino cherry in Lago’s Rose and Rye is hand-smoked daily and gradually incorporates smoky elements into the drink’s flavor profile. The Bulliet Rye-cocktail also includes Carpano Antico Vermouth, Aperol, fresh lemon juice and rose petal syrup.
Barrel-aging is the usual way to incorporate full-bodied oak flavor into cognac, but the Smoke Missing Mirrors cocktail at Sage takes it up a notch. A flame is applied to bourbon-barrel wood until it begins to smoke, then a glass is placed on top of the wood until it has been fully consumed. The glass is immediately flipped and filled with a house-mixed cognac concoction, resulting in a smooth, drinkable cocktail with a nose of rich bourbon.
Made with house-made cola syrup and Fever Tree soda water, this cocktail uses smoked cherrywood chips to enhance the recipe. The cherrywood smoke is introduced to the Tennessee whisky George Dickel, which lets the spirit take on the smoke’s flavor and aroma.
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