La Cave Does Brunch with Butlers at Wynn
When done right, brunch can be the most sumptuous of meals. What goes into doing a brunch “right” per se? Well, there’s the food, of course. That’s a big part of it. Then you add in a beautiful setting and attentive service, and you’re nearly there. Top it all off with a creative and well-orchestrated concept, and you’ve got all the makings for a fantastic, memorable brunch that’s worth returning to, again and again.
So it is with the new Sunday American Dim Sum Brunch at La Cave Wine & Food Hideaway, at Wynn Las Vegas. As anyone who’s been to La Cave can attest, their fabulous décor is always a welcome treat for the senses – with the cross-breeze (even in the summer), verdant foliage, and view of the sky, trees, and pool. I opt for the Garden Room, where, upon being seated, one is immediately whisked away to a Moorish version of a tree house designed by India Hicks. It’s sexy. It’s chic. And it’s comfortable. Not always a trio that works together – but here it does.
But, the aspect of this brunch that really sets it apart from others is the butler-style service of the food. Space limitations brought about that whole “necessity is the mother of all invention” thing, and the process led the Mortons and Chef William DeMarco to use the long table in the bar as the buffet table for the cold items (salads, cheeses, fruit, pastries, etc.) and to place a small carving cart, in the corner of the room, where the chef slices off succulent portions of such meats as Beef Tenderloin, Leg of Lamb, and Beef Wellington.
With servers to fetch your helpings from the buffet, the powers that be decided to have all of the hot items served tableside, in individual portions, on trays. Almost like breakfast tapas, these gourmet small plates – including Baked Potato Loaded Tater Tots with Brown Gravy, Silver-Dollar Pancakes with Blueberry Compote, a variety of mouth-watering Breakfast Frittata Sandwiches, a Chef’s Selection Ham & Egg Flatbread, Veal Short Rib Hash, Mushroom Grits, Angus Mini Burgers, Cornflake Crusted Brioche French Toast (served on skewers, to dip in the syrup), and too many egg dishes to name herein – are not only cute and whimsical, but are moist and flavorful, and fresh out of the oven (avoiding the staleness that comes sometimes from being left in chafing dishes).
This would all be for naught if the servers weren’t speedy and smiling. Ironically, the only complaint I can muster is that the food came too quickly, so that no sooner had you laid down your fork, than some other server was by your side with another tray of cast-iron ramequins containing some other preparation of one of your favorite breakfast dishes.
And not for nothing – they pour one fantastic (and bottomless) Bloody Mary.
Get into it!
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