Ordinarily, I’d have plenty of time to take notes, comment on the food, take pictures, and do a general overall review. But this was a date with my sweetie, The Wineaux Guy™.  He was in town for several days, and we ate out (or called for room service) every night. He was in town for a conference and since the conference was at the Mirage, he opted to stay there since he was also an exhibitor. So despite our issues with the Mirage, I thought that hanging out at a Strip hotel would be great.

So what do you do when you’ve had the opportunity to visit one of the best restaurants in Vegas and do a review, but you’re with your main squeeze?

You punt.

I can tell you that the manager, David Oseas (Oh-Say-Ahs) was fabulous, and the food, ethereal.  While I brought a bottle of 2007 Errazuriz Cabernet Sauvignon (Chile), we ordered from the wine list an Albariño (I think Codax, but don’t quote me) for the lighter dishes and seafood.

This took place on the very last day of Las Vegas Restaurant Week, which I’ve participated in before. The difference between every other restaurant and Jaleo is that on Jaleo’s menu, you get every. single. item.  What that means is that by the end of the dinner, you’re pretty much ready to roll over and die.  The food is fabulous (Rod ordered an extra serving of  black-footed Jamón Ibérico Bellota) and by the end of the meal, we were ready to be rolled out on a wheelbarrow.

We had started the meal by stopping at the bar before the dinner, and we tried a couple of cocktails.  Rod had his usual Martini (always gin), and I had a Negroni.  We regretted passing on Jaleo’s signature Collins which are served in wine glasses along with an ice ball. Because we were having wine with the meal, we passed on a second drink.

I will return to Jaleo shortly, and because TWG™ will be back in August, we’ve already decided that we have to go back and enjoy the fabulous drinks and wine.  It was amazingly delicious, and, like the famous potato chip, just one is not enough.

Enjoy the pics!



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