Thursday, August 28, 2008

The Mad Dash to Bouchon

Earlier this week I had the pleasure of helping my dad celebrate his 70th birthday in Vegas. It was wonderful to have the whole family together, if a little surreal in terms of places to gather.

I didn't have much money to spend, and after quickly blowing the cash that my parents so generously bestowed me with, I realized I'd better save what little I had left if I was ever going to make it to Bouchon.

Yes, amidst the heat and cigarette smoke and nauseating air fresheners and clanging dinging slot machines and overpriced everything, just knowing that there is a Thomas Keller restaurant on the Strip was like a breath of fresh, cool air. If I was going to lose the rest of my money, I was going to lose it at Bouchon. And lose it I did, in the most glorious of ways.

But first, we had to get there! Suffice it to say it was a bit of a haul, and that it took us nearly an hour to travel the roughly half a mile distance, and that by the end of that journey, we were nearly running in order to get there before they stopped serving breakfast. In fact, we got there 10 minutes late, but they were kind enough to seat us anyway.

First things first, Bloody Mary's were in order.

I had to stop myself from swilling the whole glass down in less than a minute; it was that good. And then, for some reason, the staff decided our breakfast was taking too long to arrive, so to make up for it, they brought us 4 pastries, a plate of fruit, and another round of Bloody Mary's. Uh, we were quite happy sitting there in the sunshine in front of the fountain sipping our drinks, but go ahead, twist my arm!

I'm not big on pastries usually, but the pecan sticky bun was in another league entirely. It managed to taste completely decadent and yet somehow light and not overly sweet.

And then there was the quiche.

I'm quite certain now that I've never in my life tasted quiche the way it was meant to be. The spinach custard felt like silk, and I can't even find the words to describe the pastry crust, except to say that it put to shame every other pastry crust that I've ever tasted.

The only thing that could've made this meal better, Dad, is if you had joined us!

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