Postrio
Mimosa
Double Espresso on Ice
Fresh Pappardelle – Fennel Sausage, Bolognese, Italian Parsley
Bucatini a la Carbonara – Pancetta, English Peas, Parmigiano Reggiano
Breakfast Pizza – Egg, Bacon, Roasted Tomatoes, Spinach, Vermont Cheddar
Warm Brioche Doughnuts – Vanilla, Chocolate, Raspberry
Monkey Bread – Caramel Toffee Sauce, Cream Cheese Sauce
Buttermilk Pancakes – Cinnamon Spiced, Vermont Maple Syrup, Blueberries, Candied Lemon
Pear Sticky Toffee Pudding – Brown Butter Pecan Ice Cream, Spiced Pear Compote
Cinnamon and Dark Chocolate Bread Pudding – Toasted Coconut Ice Cream
Often overlooking Wolfgang Puck restaurants given the Chef’s general ubiquity throughout the United States it was at the recommendation of a local writer and with the assistance of Ms. Stephanie Davis of Puck’s PR that a reservation was set for brunch at Postrio, and although some of the heavily praised plates from lunch and dinner were not available at brunch while dessert, originally stated as not available was, a noon meal beneath the pseudo-sky of St. Mark’s Square at The Venetian proved mostly impressive – the disorganized service and surprisingly loud ‘Carnivale’ performers aside.
Themed as an informal indoor patio café with a menu covering a handful of WP classics as well as several Italian plates and California-style pizzas it was with complimentary Mimosas that the meal began and offering cheers to an old friend I’d not seen in some time the menu was perused with a three course order originally requested, a fourth only added at the end of the meal when it was revealed that the work of Kamel Guechida was indeed available, an offer I simply couldn’t resist.
Joined by an interloping indoor pigeon who was almost as entertaining as the stilt walkers and singers to our side, it was after a long delay that the man who originally served our drinks was finally ‘assigned’ our table and with the lone special of steak and eggs declined it would not be long before two half-portions of pasta arrived, the wide pappardelle soft and smooth beneath bright tomatoes teaming with aromatic sausage while the al dente round noodles slicked with egg yolk and tossed simply with peas and pork was absolutely textbook, perhaps the best version of the dish served in a resort with no shortage of Italian options from which to choose.
Always amused by Puck’s Pizzas, at this point a prerequisite for dining at any of his restaurants, it was with brief consideration of both the mushroom iteration that we opted for the newly added breakfast pie and although I’d have preferred the egg to be served runny after the baking process the general balance of the pie was admirable, a hefty amount of sharp cheddar and bacon most detectable on first bite with the light char notes of crust and vegetal notes lingering on the palate thereafter.
Choosing ‘one of each’ from the “Batter and Breads” section, suffice it to say that any disappointment regarding soups and sides available only at dinner were mostly forgotten and although the sticky bun was generally underwhelming both in size and in flavor while the stack of cinnamon dusted donuts was far less impressive than those served at Yardbird, the fluffy pancakes with pure maple syrup, blueberries, and candied lemon were absolutely excellent – the $13 price-tag notwithstanding.
Acknowledging that less ‘batter’ would have been ordered had I known desserts were ready to go it was without batting an eye that two of five delectable sounding options were selected to compliment a double espresso over ice and having last experienced Chef Guechida’s work at Joel Robuchon it came as no surprise that the pastry chef’s work completely stole the afternoon’s spotlight with both the buttery brioche pudding loaded with chocolate beneath intense coconut ice cream and the pear-based sticky toffee cake with pecan studded ice cream the texture of silk absolutely mesmerizing, each elegantly presented and surprisingly restrained in a manner equally befitting the Grand Canal Shoppes or the MGM Grand’s 3* crown jewel of the Chef’s past.
THREE STARS: With prices similar to several of The Venetian and Palazzo’s alternative Brunch options, but portions far smaller and service that seemed disjointed throughout our stay, Postrio falls squarely in the middle of the road for on-strip upscale midday dining – the food likely familiar to those who know Wolfgang Puck while the desserts are every bit as good as one would expect from one of America’s best pastry chefs.
RECOMMENDED: Desserts, Bucatini a la Carbonara.
AVOID: Sticky Bun.
TIP: Currently offering Free Mimosas to all brunch-goers with a 20% discount available in the Grande Canal Shoppes/Fashion Show coupon book those interested in finding a deal are advise to investigate both, the later definitely softening the blow of “strip-side” pricing found up and down Las Vegas Boulevard.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor
http://www.wolfgangpuck.com/restaurants/fine-dining/3821
