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Fodor's Las Vegas 2014
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This restaurant, adorned with some of the artist's original works, raised the city's dining scene a notch when it opened. Although it's still much adored, detractors insist it may be resting a bit on its laurels, and that Executive Chef Julian Serrano doesn't change his menu often enough. The artful, innovative cuisine has plenty of fans, however—it's based on French classics but also has strong Spanish influences. Appetizers on the seasonal menu might include boudin sausage of lobster, shrimp, and scallops with a simple but sublime tomato coulis, or poached oysters with osetra caviar and vermouth sauce. Sautéed fillet of halibut with a ragout of corona beans, Serrano ham, vegetables and mushrooms; or roasted-almond-and-honey-crusted pigeon might appear as entrée choices. Dinners are prix-fixe, with four- or five-course menus.
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