One of the amazing things in Las Vegas is that, no matter when you want to eat, the restaurants are packed. Our best choice at the Forum was Spago. We were too hungry to wait for one of the choice tables that project into the mall and allow one to see the storm come in and the statues move. the large back room was farther from the crowd and a pleasant break from the noise and crowds that are a fact of life around the Strip.
The meal started with a lovely selection of breads, all of which were good, but the crispbreads were exceptional. The bread disappeared fast, but I caught a picture of the accompaniments -- salt, butter and rosemary-infused oil.
In fact the breads went so fast, we had to ask for a second go around to be sure they were as good as we thought and not "good because we are so hungry."
It required quick photography with my new 'Droid to get shots of the meals before they were devoured. That was particularly true of my friend, Howard, with his pancetta-wrapped meatloaf
on a base of potato puree, mushroom gravy and port wine sauce and topped with three lovely onion rings.
Sonia grew up on Lake Como, so she knows from Bolognaise. She pronounced her Pappardelle a la Bolognaise very good. The menu described braised beef, roasted double blanched garlic, plum tomatoes, house-made Ricotta and Italian parsley.
Robert ordered the mesquite grilled Snake River Farm Kobe Beef Burger which he pronounced some of the "smoothest" beef he ever ate.
I nibbled some of the pommes frites which were, I promise you, some of the best fries I have ever eaten. Dusted with parsley and just the right amount of salt, they were absolutely the perfect level of crispness.
I had hand-cut fettuccini with mushrooms, peas, and glazed shallots.
What sounded innocuous in the menu, glazed shallots, turned out to be glorious -- shallots glazed in a lovely balsamic vinegar reduction that changed what could have been a somewhat ho-hum pasta dish in to a flavor explosion. In fact, about half of that lovely pasta is in the refrigerator, so, if you'll excuse me, I think I'll enjoy it again.