20 years and a damn fine meal

For the past few weeks Tru­di­ann and I have been cel­e­brat­ing our 20th wed­ding anniver­sary, we’ve been a num­ber of places — San Fran­cis­co, Mon­terey, Carmel, Death Val­ley, and we’re wrap­ping up in Las Vegas — we love Vegas — it’s been our go-to spot for the last 10 years or so — we loose­ly planned a few events, bought some show tick­ets, and made some reser­va­tions at some notable eater­ies.

Yes­ter­day we had lunch at Bob­by Flay’s Mesa Grill, we’d been there for din­ner in the past — and we always enjoy it — the menu is a fes­ti­val of pow­er­ful and potent south­west fla­vor com­bi­na­tions — Mesa’s pric­ing is afford­able and the ser­vice is atten­tive but not pushy — for us it’s a no-brain­er.

As our post Elvis wed­ding din­ner we went to Craft Steak­house. Hon­est­ly, words almost escape me as to the qual­i­ty of this meal, the Craft menu is an Ala-carte menu fea­tur­ing the finest beefs (Japan­ese Waygu Beef, Aus­tralian & Amer­i­can Kobe Beef), sea­son­al veg­eta­bles, and exot­ic mush­rooms — I should note I’m not a fan of ala-carte menu’s because I like the chef to pair my entree’s with veg­eta­bles to their palettes — I dis­cov­er new tastes in the process — lucky for me Tru­di­ann sug­gest­ed we order the chef’s ‘Surf & Turf’ tast­ing menu and get a taste of all that Craft had to offer. What a great sug­ges­tion; the chef start­ed us off with 

  • Kobe Beef Tartare
  • Romaine Hearts “Cae­sar” (with pick­led anchovies)
  • Hawai­ian Prawns 

I should qual­i­fy this by say­ing up until VERY recent­ly Tru­di­ann hasn’t been what I would call an adven­tur­ous eater, tartare and cae­sar sal­ad both fall well out­side of her com­fort zone. 

All three starters where amaz­ing — the tartare (with quail egg) was per­fect­ly bal­anced, the tex­ture was smooth and the por­tion was more than enough to thor­ough­ly enjoy this rare treat (excel­lent pun if I must say) — the cae­sar  was real­ly nice, the per­fect­ly min­i­mal dress­ing clung to the leaves which were crisp and tasty — the pick­led anchovy gar­nish was a nice twist on the lit­tle fish and made the whole dish a bit spe­cial. the prawns — tasty glazed grilled good­ness, Tru­di­ann loves prawns and we thor­ough­ly enjoyed these.

Next the chef sent out the entrees & sides– 

  • NY Strip Steak
  • Kobe Skirt Steak
  • Lob­ster in but­ter and Tar­ragon
  • Aspara­gus with Rose­mary
  • Whipped Potato’s with Chives
  • A selec­tion of 5 japan­ese mush­rooms includ­ing, Hen of the Woods and Shi­itake

Now if that sounds like a lot of food„ you’d be right, Craft isn’t the kind of place that skimps on food — at this point we still had a rather siz­able bowl of Kobe Beef Tartare on the table — because I just wasn’t ready to give it up yet. The Entrees in a word SPECTACULAR, each with a sim­ple prepa­ra­tion, let the high qual­i­ty of the ingre­di­ents shine — the Skirt Steak was our favorite, it was juicy, fla­vor­ful and per­fect­ly medi­um rare- I wouldn’t be exag­ger­at­ing when I say the best piece of steak I’ve ever eat­en. The Strip was also deli­cious, but our fond­ness for the oth­er cut was obvi­ous — as we fin­ished that one first. The lob­ster was inter­est­ing, as it’s a dish we nev­er have, and we where both amazed at the var­ied tex­ture of the claw meat, and the but­tery good­ness of the lob­ster tail. The whipped potato’s where amaz­ing — I hope to nev­er find out exact­ly how much cream and but­ter were in there, need­less to say they were a rich and tasty com­pan­ion to the steak and lob­ster.

Of course what’s din­ner with­out dessert? The pas­try chef sent out an assort­ment of tasty things

  • Brioche bread pud­ding
  • Mon­key­Bread w/ Caramel ice cream (and ‘hap­py 20th anniver­sary writ­ten in caramel on the plate’)
  • Rasp­ber­ry Sor­bet 
  • Mint Ice Cream
  • Fresh Fruit
  • Petit Fours

I’m hard pressed to say what was best — but I will say that the mint ice cream was the best Ice cream I’ve ever had in my entire life — Tru­di­ann also real­ly like the mint ice cream and the Mon­key­Bread, I also fin­ished the bread pud­ding, because I’m a suck­er for bread pud­ding — it was as good as you would expect.

Over­all we enjoyed every­thing — we must have, we fin­ished most every­thing.

Ser­vice was top-notch, atten­tive, friend­ly and infor­ma­tive, the decor was under­stat­ed and classy — pric­ing, well, good food costs mon­ey — and the food at Craft Steak­house is excel­lent — I will hap­pi­ly return to Craft Steak­house on my next Vegas jaunt.