Mike Glover from Kontera Technologies was kind enough to invite us to dinner at one of Las Vegas most famous and most expensive restaurant. Located in The Forum Shops at Caesars, Spago is synonymous with fine food and celebrity clientele. Spago is a place to see and be seen. The indoor patio is great for people watching. Inside, the restaurant offers a dramatic, yet warm interior that is very much in keeping with the California-style cuisine of Chef Wolfgang Puck.
Spago features seasonal American cuisine with influences from locales spanning the globe. Executive Chef Eric Klein creates a daily-changing menu featuring a variety of fresh, innovative dishes including specialty dishes such as the Roasted Beet and Goat Cheese Napoleon, Handmade Sweet Corn Agnolotti and USDA Prime Nebraska Corn Fed CÃ´te de Boeuf.
Oyster and Crab Claws
This was a great opening. Both the oyster and crab were super fresh.
Pasta with White Truffle and Truffle Oil
This dish taste as expensive as it look. That may explain why Executive Chef Eric Klein came out to shave the truffles onto the dish himself.
Pan Seared Sea Scallops
This was Sarah’s main course. It was served with sweet Maine shrimp risotto, tomato confit and shellfish broth 35. It was not the best scallops I’ve ever tried but it was very close.
Australian Waygu Beef, New York Cut
Australian Waygu is the almost the same as Japanese Kobe beef. The 5 oz New York cut of beef was served with confit fingerlings, creamed spinach and a Bordelaise sauce. This was one of the most tender steaks I’ve ever tried. It was also one of the most expensive. At $74, it cost more than the 22 oz USDA Prime Nebraska Corn Fed CÃ´te de Boeuf.
Spago Creme Brulee and 17 layer mocha cake. The cake really had 18 layers. Yes, I counted it. Both desserts were very good and finished off the meal with a bang.
I want to thank Kontera for taking us out to dinner. They are great ad network for me and I higher recommend you join them. We look forward to meeting Kontera again in San Fransisco.