é by José Andrés

Thanks for sharing!

I have to admit though, it all seems a bit...tacky, to me. That's perhaps unsurprising for a restaurant in Las Vegas I suppose. When the cutting edge of cuisine is about going back to nature and presenting things in a unique but natural way, it leaves me somewhat underwhelmed.

I'm sure people will say that the flavour is the most important thing, and of course that's true. However, a restaurant with pretentions of being top-end (and I presume they do), the flavour, presentation, ideology and overall experience must all be perfect. I can't speak to the flavour or experience having never been there, but to my eye the presentation is contrived (in some cases), and the ideology is flawed in that it appears to be "how many techniques and quirky bits of tableware can we use in one menu". The best restaurant have the ideology "we have these ingredients, what flavour combinations and techniques can we use to best highlight them".

Anyway, I don't mean to cause offence, just presenting an opinion. :)
 
it really did work in terms of taste too though but seeing as a few of the chefs are ex "El Bulli" it's not surprising that technique is high priority
 
the presentation as made better by it all being prepared in front of us, lots of precision work with tweezers etc
 
as you would expect most dishes were very small, some just a couple of bites, the biggest like a small starter :)
 
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