Steve
10-21-2005, 03:55 AM
For lovers of fine food, every day is 'A New Day'
By Muriel Stevens
Dinner at Bradley Ogden at Caesars Palace and then to the Celine Dion show, "A New Day ..." was a fine idea. But for the first time since the hotel opened, I almost lost my way.
I feel that way a lot recently. It's not easy keeping up with all the changes and additions at so many of the hotels.
However, once I accepted that the north valet entrance was gone, and that all I had to do was follow The Colosseum around to the new parking entrance, it was a cinch.
There's ample valet parking and plenty of attendants to take the car. There's also self-parking -- lots of it.
Bradley Ogden's namesake restaurant features fine American dining, so allow enough time to make the 8:30 p.m. show. It won't be long before a prix fixe three-course theater menu is available, making it easier for theatergoers
.Bradley Ogden at Caesars Palace is the ninth restaurant created by the chef/owner, and it is his first restaurant outside of California. In addition to the excellent cuisine, Bradley Ogden is a personal triumph for the chef. It is the first and only of his properties to feature his name, and it is the first restaurant in which his son, Bryan, joins him in the kitchen as chef tournant.
Working with the Ogdens is a cadre of Culinary Institute of America and Johnson & Wales graduates. Most are friends and colleagues of Bryan's. Some worked with him at Charlie Trotter's in Chicago. The celebrated chef/owner Trotter is a friend and former protege of Bradley Ogden.
Bradley Ogden restaurant had not yet opened officially the night friends and I dined there, but there were no glitches and the food was wonderful. The menu changes daily to take advantage of finest ingredients offered each day. Ogden has established keen relationships with ranchers, farmers and fisherman all along the West Coast. Those same sources supply the freshest ingredients to Bradley Ogden at Caesars Palace.
Dining at Bradley Ogden is relaxed and pleasant and busy. Even without any fanfare, there's a full house every night, so don't fail to make a reservation. Some signature items, such as the vintage Summerfield prime New York steak that is wood-grilled and glazed with a mix of red wine, onion and balsamic vinegar ($48), are always available.
It is served with chickpea fries and baby shiitake mushrooms. And I hope they continue to offer the Point Reyes blue cheese souffle, an outstanding appetizer that includes delicious cara cara oranges and delightful Sausalito Springs wild watercress. I'm mad about this dish; each element is so perfectly matched.
The three-beet salad with Carmody cheese is so beautiful. And we couldn't resist the seared hamachi with blood orange compote and tat soi salad. Velvety pan-roasted Hawaiian opah (my choice; $37), served with broccoli and cranberry beans, was excellent, and so was the tender black cod with baby fennel, artichoke and oyster mushrooms ($34).
We barely had time for dessert, but were tempted by a pool of warm tapioca pudding topped with navel orange sorbet and strawberry and rhubarb upside-down cake with strawberry creme fraiche ice cream. Scrumptious.
We dashed to the theater, making it to our seats with nary a minute to spare. Be aware that there is a full security check at the door that may delay getting into the theater. It's all very pleasant and done quickly, but if there's a long line you might be delayed for a few minutes. We managed to get to our seats before Dion made her dramatic entrance.
After dinner my visiting friend and I returned to Bradley Ogden for a nightcap and conversation in the comfortable lounge.
Starting April 21 Bradley Ogden will be open for lunch from 11:30 a.m. to 2:30 p.m. Dinner service is from 5 p.m. to 11 p.m. Sunday through Thursday; 5 p.m. to midnight Fridays and Saturdays. A light menu is offered at the lounge and bar, which remains open until 1 a.m. or later.
Reservations are recommended. Call the reservation line between 7 a.m. and 11 p.m. at 731-7731.
By Muriel Stevens
Dinner at Bradley Ogden at Caesars Palace and then to the Celine Dion show, "A New Day ..." was a fine idea. But for the first time since the hotel opened, I almost lost my way.
I feel that way a lot recently. It's not easy keeping up with all the changes and additions at so many of the hotels.
However, once I accepted that the north valet entrance was gone, and that all I had to do was follow The Colosseum around to the new parking entrance, it was a cinch.
There's ample valet parking and plenty of attendants to take the car. There's also self-parking -- lots of it.
Bradley Ogden's namesake restaurant features fine American dining, so allow enough time to make the 8:30 p.m. show. It won't be long before a prix fixe three-course theater menu is available, making it easier for theatergoers
.Bradley Ogden at Caesars Palace is the ninth restaurant created by the chef/owner, and it is his first restaurant outside of California. In addition to the excellent cuisine, Bradley Ogden is a personal triumph for the chef. It is the first and only of his properties to feature his name, and it is the first restaurant in which his son, Bryan, joins him in the kitchen as chef tournant.
Working with the Ogdens is a cadre of Culinary Institute of America and Johnson & Wales graduates. Most are friends and colleagues of Bryan's. Some worked with him at Charlie Trotter's in Chicago. The celebrated chef/owner Trotter is a friend and former protege of Bradley Ogden.
Bradley Ogden restaurant had not yet opened officially the night friends and I dined there, but there were no glitches and the food was wonderful. The menu changes daily to take advantage of finest ingredients offered each day. Ogden has established keen relationships with ranchers, farmers and fisherman all along the West Coast. Those same sources supply the freshest ingredients to Bradley Ogden at Caesars Palace.
Dining at Bradley Ogden is relaxed and pleasant and busy. Even without any fanfare, there's a full house every night, so don't fail to make a reservation. Some signature items, such as the vintage Summerfield prime New York steak that is wood-grilled and glazed with a mix of red wine, onion and balsamic vinegar ($48), are always available.
It is served with chickpea fries and baby shiitake mushrooms. And I hope they continue to offer the Point Reyes blue cheese souffle, an outstanding appetizer that includes delicious cara cara oranges and delightful Sausalito Springs wild watercress. I'm mad about this dish; each element is so perfectly matched.
The three-beet salad with Carmody cheese is so beautiful. And we couldn't resist the seared hamachi with blood orange compote and tat soi salad. Velvety pan-roasted Hawaiian opah (my choice; $37), served with broccoli and cranberry beans, was excellent, and so was the tender black cod with baby fennel, artichoke and oyster mushrooms ($34).
We barely had time for dessert, but were tempted by a pool of warm tapioca pudding topped with navel orange sorbet and strawberry and rhubarb upside-down cake with strawberry creme fraiche ice cream. Scrumptious.
We dashed to the theater, making it to our seats with nary a minute to spare. Be aware that there is a full security check at the door that may delay getting into the theater. It's all very pleasant and done quickly, but if there's a long line you might be delayed for a few minutes. We managed to get to our seats before Dion made her dramatic entrance.
After dinner my visiting friend and I returned to Bradley Ogden for a nightcap and conversation in the comfortable lounge.
Starting April 21 Bradley Ogden will be open for lunch from 11:30 a.m. to 2:30 p.m. Dinner service is from 5 p.m. to 11 p.m. Sunday through Thursday; 5 p.m. to midnight Fridays and Saturdays. A light menu is offered at the lounge and bar, which remains open until 1 a.m. or later.
Reservations are recommended. Call the reservation line between 7 a.m. and 11 p.m. at 731-7731.