{"id":116,"date":"2008-06-30T16:44:22","date_gmt":"2008-06-30T16:44:22","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=116"},"modified":"2008-06-30T16:44:22","modified_gmt":"2008-06-30T16:44:22","slug":"june-in-las-vegas-part-1","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=116","title":{"rendered":"June in Las Vegas – Part 1"},"content":{"rendered":"

<\/a>I’m just back from a fabulous trip to Las Vegas where we stayed at the new posh Palazzo hotel <\/a>-sister to the Venetian. All rooms are beautiful\u00a0luxurious suites, with swanky bathrooms and soaps and bath products that smell so good … I almost wanted to eat them!<\/p>\n

Speaking of eating,\u00a0our first night my husband and I dined at Morels<\/a> restaurant right off the lobby of the Palazzo. The dining room is\u00a0punctuated with Tiffany blue accents, a touch reminiscent of Prime<\/a> at the Bellagio<\/a>. Outdoor seating over the strip- is great for people watching, if it wasn’t 108 degrees!! We opted for cool refuge of air conditioned inside dining. The menu dubbed ” french steakhouse & bistro” had plenty of\u00a0tantalizing choices and for an upscale Vegas restaurant I thought the prices were\u00a0quite good.<\/p>\n

Excellent for sipping, we started with perfectly-made old classics. Tanqueray Ten Martini, ultra-chilled with blue cheese stuffed olives and a Woodford Manhattan with house brandied cherries. Not wanting to spoil our appetite, we passed on appetizers but they had some fun selections; from Classic Cheese Fondue, $10 per guest, to Halibut Ceviche with roasted piquillo peppers, tomato and jalapeno water $16.<\/p>\n

To start off, I had the Summer Baby Spinach Salad, with made in-house duck prosciutto, heirloom tomatoes, haricot vert, golden beets and aged goat’s cheese $15.
\n\"Baby<\/a>\u00a0<\/p>\n

John had the Summer Heirloom Tomato Salad, with oh so fashionable burratta cheese<\/a>, wild arugula, in-house pickled onions, EVOO and grapemust geduction, $15. Both salads were quite nice.<\/p>\n

For my entree I had the “melt in your mouth good” 18-Hour Red Wine Braised Beef Shortrib with morel mushroom cassoulet (morels had\u00a0to show up somewhere!), summer asparagus and crisp onion rings, $38. John opted for the 16-oz Kansas City Steak, $46, grilled to perfection and served with a yummy au poive demi.<\/p>\n

Our super charming waiter insisted (and glad he did!) we have\u00a0the Truffle Creamed Summer Corn Gratin with roasted jalapenos and Parmesan cheese, $8. It was fantastic – full of flavor but not too\u00a0spicy – just sexy and decadent!<\/p>\n

That was it for us — no dessert – we were stuffed. Morels is a\u00a0fantastic addition to a wonderful hotel. We’ll be back.<\/p>\n

Morels
\nLocated in the Palazzo Hotel
\nLas Vegas
\nInterior: Beautiful and tasteful
\nService: Professional, crisp and attentive
\nFood: Delicious
\nPrice: Reasonable for fine dining in Vegas<\/p>\n","protected":false},"excerpt":{"rendered":"

I’m just back from a fabulous trip to Las Vegas where we stayed at the new posh Palazzo hotel -sister to the Venetian. All rooms are beautiful\u00a0luxurious suites, with swanky bathrooms and soaps and bath products that smell so good … I almost wanted to eat them! Speaking of eating,\u00a0our first night my husband and […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760,11843],"tags":[11860,11806,11803,11857,11807],"class_list":{"0":"post-116","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-dishing-with-kathy-casey-blog","7":"category-tasty-travels","8":"tag-lifestyle","10":"tag-recent","12":"tag-restaurants"},"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=116"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/116\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}