Clubby corporate restaurant draws seafood lovers with fresh daily catches and posh atmosphere..
Upscale and sophisticated, this chain features art deco-inspired trappings such as dark wood, shiny brass and beveled glass. Servers clad in black and white weave through cocktailing couples and businessmen at the bar. The classic American, seasonally inspired seafood menu changes daily; specialties include starters of Dungeness crab cakes and oysters on the half shell, plus entrees like cedar plank-roasted salmon, sauteed lobster with scallops and rock shrimp, and seared yellowfin tuna with wasabi, soy and ginger.
12/10 We shared a Dungeness crab, avocado and mango tower with orange vinaigrette that was not as impressive as it looked. We also shared a very good Caesar salad. For entrees we each ordered the fresh sea scallops over sautéed spinach with a chipotle carrot sauce that was very good as was the crème brulee we shared. We used the $75 gift certificate from Terrible’s.
09/10 We shared a spinach salad with shaved fennel, dried cranberries, carrots and basil dressing. Ann ordered grilled Coho salmon accompanied by chayote squash and shrimp sauté. My entrée was English sole with a citrus cilantro gremolata crust and beurre blanc with chili oil plus sautéed spinach with mushrooms and onions. Both entrees were done to perfection. I used a $50 reward from participating in their reward program.
12/09 As Preferred Guest members we received an amuse bouche of tomato smoked salmon and capers. We also shared a delicious spinach salad with dried cranberries, fennel, carrots and basil dressing. Ann ordered lobster ravioli in a red curry sauce that I am going to have to try to duplicate at home. My entrée was macadamia crusted blue grenadier topped with bay scallops and served with a tropical salsa, green beans and roasted red pepper. We also shared a crème brulee. Both the dessert and first $30 of our bill were complimentary in recognition of Ann’s birthday.
09/09 Our waiter handed us menus as we were seated in a booth as requested at the time I made our Open Table reservation. As we were reviewing the menus, I was surprised to read “Happy 35th Anniversary” Neither of us mentioned that our actual 35th wedding anniversary was in August, a mistake (wink, wink) I made when signing up for their Preferred Membership club. Our shared roasted beet salad with warm goat cheese and a balsamic reduction sauce was pleasing to both the eye and palate. Ann chose the English sole that was crusted with artichoke and served with a sun dried tomato sauce, white rice and a vegetable hash. I went with Chef Talbott’s Recommendation: ono (wahoo) crusted with coconut, topped with a tropical salsa and spicy brown butter, and accompanied by bok choy and jasmine rice. Both dishes were excellent. I had a free dessert coupon so we decided to share a crème brulee, but first the waiter delivered a pair of chocolate cups filled with a chocolate and whipped cream mixture to our table in recognition of our anniversary. Our crème brulee, as usual, was both delicious and on-the-house so I saved the coupon for a future visit. I used a coupon for a free entry that was received for my birthday.
09/09 We found business much slower than on previous trips, a sure sign of the dismal economy. We passed on the basket of bread, but gratefully accepted an amuse bouche of shrimp cocktails served with pico de gallo sauce. We shared a delicious spinach salad with fennel, dried cranberries and carrots in a balsamic dressing. Ann chose ahi tuna served very rare and thinly sliced along with mashed potatoes (a substitution), pickled ginger and a very potent wasabi sauce. I opted for the English sole. Yes, tonight Westie was a “Sole Man”. My entrée was crusted with artichoke and served with a sundried tomato sauce over a vegetable hash and wild rice (substitution). I used a $50 gift certificate that was given to me so our entire bill including tax came to only $3.08.
Great food, great service and an excellent value. After miserable experiences this week at Seablue (MGM Grand - see my review) and David Burke (Venetian) I was beginning to wonder if it was possible to find decent service anymore in Las Vegas. Fortunately McCormick and Schmicks has restored my hopes. McC&S is a chain with restaurants in most major cities. What's clear is that they have perfected high quality seafood and service, and their size allows them to develop excellent quality control methods over ingredients, preparation and service. There were 16 of us in my group tonight and the service was unexpectedly professional and attentive (our server was "S-Jill" on the check; she did us the favor of not introducing herself as if we were supposed to become chummy best friends like so many restaurants seem to encourage.) Our orders were take at the right time and everything was delivered when desired; the wine galsses didn't run empty and she didn't annoy us with the constant "How's the food?" interruptions like the waitress at David Burke. Instead we had meticulously prepared food. For starters we had fresh perfectly shucked oysters with a trio of sauces (watch out for the horseradish as it will definitely clear your sinuses) and wonderfully crispy calimari also with a trio of sauces. My halibut was a suprising delight, grilled and served over rice and gingery julienned vegetables, in a base of a rich citrusy saffron sauce with balsamic drizzle. It was much more enticing than this description sounds as the flavors and textures complimented each other beautifully. Even with cocktails, dessert, some nice wines from Stags Leap and Clos du Val and a generous tip well above 20% the total was less than $100 per person. Yet this meal was far better in every way than the meals I had earlier this week at Seablue and David Burke, both of which were over $200 per person. I'll be back again.
Great Seafood Restaurant. This place has great seafood! I had Idaho trout stuffed with crabmeat and my fiancee had the parmesan crusted sole. There were many choices on the menu. We also had the seafood chowder which was amazing. Best of all, when we mentioned that it was my fiancee's birthday, the waitor gave us a complimentary dessert!
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