{"id":36150,"date":"2015-10-24T09:27:53","date_gmt":"2015-10-24T16:27:53","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=36150"},"modified":"2015-10-28T07:33:20","modified_gmt":"2015-10-28T14:33:20","slug":"morels-french-steakhouse-bistro-2-las-vegas-nv","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=36150","title":{"rendered":"Morels French Steakhouse & Bistro [2,] Las Vegas NV"},"content":{"rendered":"

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Morels French Steakhouse & Bistro<\/p>\n

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Beignets<\/p>\n

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Burundi-Nyangwe Coffee<\/p>\n

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Bloody Mary<\/p>\n

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MIXED \u201cRED SALAD\u201d & NECTARINES \u2013 Assorted Red Baby Lettuces, Nectarines, Radicchio, Red Belgian Endive, Walnut Oil Vinaigrette, Toasted Hazelnuts, Laura Chanel Goat Cheese<\/p>\n

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BACON & ROASTED TOMATO RISOTTO \u2013 Applewood Bacon, Onion, Organic Tomatoes, Fava Beans, Parmesan Cheese<\/p>\n

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DUNGENESS CRAB OSCAR BENEDICT \u2013 Asparagus, Dungeness Crab, Poached Eggs, Citrus Hollandaise<\/p>\n

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PRIME FLAT IRON STEAK \u2013 Roasted Onions, Ma\u00eetre d\u2019 Butter, Handcut French Fries<\/p>\n

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CHICKEN SALTIMBOCCA \u2013 Pan Sauteed Chicken Breast, Prosciutto, Comt\u00e9 Cheese, Sauce Mornay<\/p>\n

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CHEFS CANDIED CALIFORNIA GROWN WALNUTS + CHEESE PLATE \u2013 California Coastal Honeycomb, Baguette, Date and Walnut Paste, Henri Hutin Brie Couronne, Saint Andre, Chaumes, Gorgonzola Dolce DOP, Huntsman Gloucester, Old Quebec 7 Year Aged Cheddar, Humboldt Fog, Redwood Cheddar Goat, Mitibleu, Grand Ewe 12 Month Aged<\/p>\n

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BANANA & MARSCAPONE STUFFED FRENCH TOAST \u2013 Saigon Cinnamon, 100% Pure Maple Syrup<\/p>\n

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ORGANIC BLUEBERRY PANCAKES \u2013 Flavored with Lemon & Orange Zest, 4 Cakes, Maple Syrup<\/p>\n

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HOUSEMADE SEA SALT CARAMEL ICE CREAM \u2013 Self Salted<\/p>\n

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HOUSEMADE LEMON MERINGUE ICE CREAM \u2013 Fresh Marshmallow<\/p>\n

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MINT CHOCOLTE CHIP ICE CREAM<\/p>\n

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STRAWBERRY CROSTATA \u2013 Almond Cream, Sugar & Balsamic Marinated Strawberries, Smoked Ricotta Ice Cream<\/p>\n

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Located off the lobby of The Palazzo and, as such, easily missed by those visiting the property who are not checking in, Morels could easily be seen as the \u201cthird option\u201d steakhouse in a resort complex housing Carnevino as well as Delmonico, but a close look shows several differences, a leisurely breakfast or brunch on the outdoor patio providing a great opportunity to take them all in, particularly the city’s greatest cheese selection.<\/p>\n

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Part of a small group, another location found at The Grove in Beverly Hills, Morels spins French on the traditional \u201cbig meat\u201d concept and going so far as to produce their own wines a glimpse at the interior speaks to the grand brasseries of Central Europe with large nudes hung on walls and an airy, spacious layout while an oyster bar sits up front to tempt those without time or interest for a table within.<\/p>\n

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Sitting with two friends and a trio of children at a spacious table of three two-tops fit together overlooking the sunny 9:00am Strip below, it was admittedly as guests of the house that a sizable meal was taken, the feast essentially comprised of four courses with children’s orders thankfully taken first as two-hours of restaurant rumors and banter proved a challenge for all but the 2-year old, the staff doing an admirable job of expediting plates…and an even better one of trying to clear space for what was decidedly too much food.<\/p>\n

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Perhaps not going to the lengths of Batali or Lagasse in terms of meat sourcing or buying produce from the very best purveyors around, suffice it to say that those interested in coffee are well advised to elect service from French Presses featuring roasts from Equator, for although priced at $5-7 per person depending on the bean the quality offered from Thomas Keller’s preferred brand are easily the best in Sheldon Adelson’s complex, particularly with free refills arriving promptly as cup-after-cup was downed.<\/p>\n

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Offering Mimosas and Bloody Marys mixed tableside it is with pillowy beignets that each brunch at Morels begins, and although granulated sugar would better be replaced with the powdered stuff of New Orleans the oilless donuts proved quite light, as did the leafy greens dressed in fruit and balsamic with a great kick added by Laura Chanel’s ever creamy chevre.<\/p>\n

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Attempting to sample a good variety of items, rather than just focus on obvious ‘breakfast hits,’ it was with four savories ranging from sandwiches to benedicts that meal marched on and although the picked crab crowned with a perfectly poached egg was unfortunately overwhelmed by a touch too much lemon while a steak requested ‘medium’ was tender and tasty despite being served nearly blue atop a bed of sauteed onions, both the chicken sandwich and risotto were exceedingly well executed \u2013 the former particularly intricate with the nuttiness of Comte playing nicely off peppery arugula bathed in buttery Mornay.<\/p>\n

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Assuredly taking the opportunity to explore a recently updated carte du fromage, something Morels would be well advised to emphasize both at the tableside and in advertisements around the resort, it was with a great deal of effort that selections were limited to a mere ten options and weaving a wide swath of beasts, countries, and textures one would be hard pressed to make a single bad choice \u2013 the aged Canadian Cheddar particularly on-point while both the creamy Brie and Stilton-Sandwich Huntsman were equally well selected, palates rejuvenated between bites by candied walnuts and date paste made in house.<\/p>\n

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Never one to skimp on sweets, though admittedly a bit disappointed that nearly half the desserts are unavailable at brunch (as is the cheese fondue,) it was still in pancakes, French toast, and a lovely rustic tart that the afternoon concluded, the Pacojet crafted quartet of ice creams exceedingly rich and creamy with the marshmallow studded lightness of lemon meringue the best amongst the crowd.<\/p>\n

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THREE AND A HALF STARS: Neither trying nor succeeding in any way to steal the thunder of other Steakhouses within the Venetian\/Palazzo complex, Morels is better appraised as an upper\/mid-range option to be celebrated for its differences, the early opening hours offering a significant upgrade on Grand Lux in terms of service or setting while the fromage, coffee, and ice cream are Strip-side second to none.<\/p>\n

RECOMMENDED: As many cheese selections as one can stomach, Chicken Saltimboca Sandwich, Lemon Meringue Ice Cream, Strawberry Crostada, French Press Coffee.<\/p>\n

AVOID: Dungeness Crab Oscar Benedict.<\/p>\n

TIP: Open at 7am M-F for breakfast and 8am for weekend brunch, cheese menu and coffee beans vary seasonally.<\/p>\n

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor<\/p>\n

http:\/\/morelslv.com\/<\/p>\n

\"Morels

Morels French Steakhouse & Bistro Beignets Burundi-Nyangwe Coffee Bloody Mary MIXED \u201cRED SALAD\u201d & NECTARINES \u2013 Assorted Red Baby Lettuces, Nectarines, Radicchio, Red Belgian Endive, Walnut Oil Vinaigrette, Toasted Hazelnuts, Laura Chanel Goat Cheese BACON & ROASTED TOMATO RISOTTO \u2013 … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,28,107,13,27,102,153,21,2563,405,2562,19,61],"tags":[],"class_list":["post-36150","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-coffee","category-crab","category-dessert","category-food","category-french-toast","category-ice-cream","category-las-vegas","category-morels","category-morels-french-steakhouse","category-morels-french-steakhouse-bistro","category-nevada","category-pork"],"_links":{"self":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/36150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=36150"}],"version-history":[{"count":2,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/36150\/revisions"}],"predecessor-version":[{"id":36235,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/36150\/revisions\/36235"}],"wp:attachment":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=36150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=36150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=36150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}